What's for dinner? 2020

Amy · September 21, 2022, 10:41:41 AM

This serves 8.

Tropical Slaw

⅓ cup plain Greek yogurt
1 tablespoon apple cider vinegar
3 tablespoons pineapple juice (reserved from the canned pineapple)
3 tablespoons honey
3 cups shredded cabbage (I used 2 ½ cups green cabbage and ½ cup red cabbage)
½ cup shredded carrots
½ cup chopped green onions
⅓ cup fresh cilantro, minced
8 ounce can pineapple tidbits, drained (reserve the juice for the dressing)
1 large jalapeno, seeded and minced
Salt and pepper to taste.
Instructions
In a large bowl whisk together the Greek yogurt, vinegar, pineapple juice, and honey until well combined.
Add the cabbage, carrots, green onions, cilantro, pineapple, jalapeno, salt, and pepper. Toss to coat all of the vegetables with the dressing.
Taste and adjust seasoning with salt and pepper. Toss again, if necessary.
Cover the bowl tightly and chill for at least one hour.
Serve cold.

Amy · September 21, 2022, 10:43:57 AM

Crock Pot Ham Potato Cabbage Soup

Yield
8 Servings
Time spent:
Prep time: 20 Minutes
Cook time: 5 Hours
Total time: 5 hr 20 min

Show Nutrition Info
Ingredients
4 medium russet potatoes, diced, about 3 cups
1 1/2 cups chopped cabbage
1 small onion, diced, about 1 cup
1 leek, diced about 2 cups
2 carrots, diced, about 1 cup
2 cups diced ham
2 small bay leaves
1 teaspoon salt
1 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
64 oz beef broth
1/4 cup chopped fresh parsley
1/2 cup sour cream (optional)
Instructions
Dice and chop all of the vegetables (except the parsley) and add them to a 6 or 7 quart crock pot slow cooker.
Add the diced ham to the slow cooker.
Next add the salt, pepper, bay leaves and nutmeg to the crock pot.
Pour the beef broth over all of the ingredients in the crock pot and stir to combine.
Cook for 4 -5 hours on high or 7-8 hours on low.
An hour before done add the chopped parsley to the slow cooker, recover and continue to cook.
Before serving stir the sour cream into the soup or add a tablespoon of sour cream to each serving
Serves 8.

JaneS · September 21, 2022, 09:18:20 PM

I like the pizza recipe and the soup one from AMY!

patricia19 · September 22, 2022, 12:45:31 PM

Tying it Together

Cure your craving for pizza before delivery could arrive at your door with this quick dinner idea for two. Stuff your pizza dough (or the kind sold in a tube at the supermarket) with marinara sauce, sautéed veggies, shredded rotisserie or leftover chicken, and cheese. Fold the pies into pockets and air-fry until golden, which only takes about 12 minutes.

Kitchen Tip: Prefer pepperoni or a meatless pie? Think of this quick dinner for two recipe as a template and trade in any of your favorite toppings based on what you have, crave, or need for dietary preference reasons.

patricia19 · September 22, 2022, 12:52:01 PM

Air-Fryer Greek Turkey Burgers

Have a burger craving? Enjoy this Greek-inspired burger that combines ground turkey, garlic, and tangy feta for dinner tonight, minus the guilt.

By BHG Test Kitchen Published on January 7, 2020

Hands-On Time: 10 mins Total Time: 25 mins Servings: 2

Ingredients

8 ounce ground turkey breast

1 ½ tablespoon extra-virgin olive oil

2 teaspoon chopped fresh oregano

½ teaspoon crushed red pepper

¼ teaspoon salt

2 garlic cloves, grated

½ cup baby spinach leaves

¼ cup thinly sliced red onion

½ tablespoon red-wine vinegar

¼ cup crumbled feta cheese

2 whole-wheat burger buns, split and toasted

Directions

Lightly coat air-fryer basket with cooking spray.

Combine turkey, oil, oregano, red pepper, salt and garlic in a bowl. Mix well. Form the mixture into 2 ( 1/2-inch-thick) patties. Place in the prepared air-fryer basket and cook at 360°F until a thermometer registers 155°F, 13 to 15 minutes, turning once during cooking.

Toss spinach, onion and vinegar together. Divide feta among top and bottom halves of buns. Place the burgers on the bottom halves of the buns. Top with the spinach mixture and the bun tops.

patricia19 · September 22, 2022, 08:14:55 PM

Sweet Potato Yeast Rolls

When shaping the rolls, use tension in your cupped hand rather than too much excess flour to coax the dough into a ball. A generous brushing of melted butter on the baked rolls adds shine and flavor, while ajowan seeds offer an herbal bite reminiscent of thyme and cumin.
By Lisa Donovan Updated on February 1, 2020

Active Time: 40 mins Total Time: 2 hrs 20 mins Yield: 30 rolls

Ingredients

2 medium-size sweet potatoes (about 1 1/2 pounds)

1/2 cup whole milk

3 tablespoons plus 1 teaspoon cane sugar, divided

5 tablespoons unsalted butter (2 1/2 ounces), melted, divided

1/4 cup warm water (100°F to 110°F)

1 (1/4-ounce) envelope active dry yeast

2 large eggs, divided

4 cups all-purpose flour (about 17 ounces), plus more for work surface

1 tablespoon kosher salt

Cooking spray

2 teaspoons ajowan, cumin, or caraway seeds

Directions

Prick sweet potatoes all over using a fork; place on a microwavable plate. Microwave on high, turning every 4 minutes, until softened, 8 to 12 minutes total. Let cool 10 minutes. Peel and discard skins. Mash sweet potatoes in a medium bowl using a fork until mostly smooth.

Cook milk, 3 tablespoons sugar, and 3 tablespoons butter in a small saucepan over medium-low, stirring often, until sugar just dissolves, about 5 minutes. Let cool slightly, about 5 minutes. Meanwhile, stir together 1/4 cup warm water, yeast, and remaining 1 teaspoon sugar in a small bowl. Let stand at room temperature until foamy, about 5 minutes.

Place milk mixture, yeast mixture, 1 cup (8 ounces) mashed sweet potatoes (reserve remaining sweet potatoes for another use), and 1 egg in bowl of a stand mixer fitted with a dough hook attachment. Beat on low speed until combined, about 30 seconds. Increase mixer speed to medium-low; gradually add flour and salt, beating until combined, about 1 minute. Increase mixer speed to medium; beat until dough is smooth, elastic, and slightly sticky, 6 to 8 minutes. (Dough should stick to bottom of bowl but pull away from sides.) Transfer dough to a large bowl lightly greased with cooking spray. Cover with plastic wrap. Let stand at room temperature until almost doubled in volume, 45 minutes to 1 hour.

Turn out dough onto a lightly floured work surface, and divide into 30 (about 1-ounce) pieces. Shape into balls. Arrange dough balls in 6 rows of 5 balls each on a rimmed 13- x 9-inch baking sheet lightly greased with cooking spray, spacing about ½ inch apart. Cover loosely with plastic wrap. Let stand at room temperature until dough balls have almost doubled in size, 30 minutes to 1 hour. Meanwhile, preheat oven to 375°F.

Whisk remaining egg in a small bowl until lightly beaten. Uncover rolls; brush lightly with beaten egg. Sprinkle rolls evenly with ajowan seeds. Bake in preheated oven until golden brown and puffy, 14 to 18 minutes. Brush hot rolls with remaining 2 tablespoons butter. Serve rolls warm, or transfer to a wire rack, and let cool completely, about 1 hour.

patricia19 · September 23, 2022, 01:23:06 PM

I couldn't resist posting these to go with my recent pizza theme;

Mini Everything Bagel Pizzas

Grill biscuits to create single-serving pizzas, dust the crust with everything bagel seasoning, and top with cheese and smoked salmon for a crowd-pleasing appetizer or brunch. Servings: 8

Ingredients

1 12 ounce package refrigerated biscuits

4 ounce cream cheese, softened

8 ounce shredded mozzarella cheese

¼ cup olive oil

2 tablespoon Everything Bagel seasoning

4 ounce lox style smoked salmon

Chives

Capers (optional)

Directions

Separate dough into 8 biscuits. Roll out each to about 6 inches in diameter. Spray both sides with cooking spray and place biscuits on grill over low heat. Cook, uncovered, about 3 to 4 minutes or until golden brown; turn. Cook, covered, 2 to 3 minutes more or until golden brown. Remove from heat.

Divide cream cheese between pizzas and top with mozzarella cheese, leaving a 1-inch border. Brush border with oil and sprinkle with seasoning. Return to grill and cook, covered, 2 to 3 minutes or until cheese is melted.

Top with salmon and chives. Sprinkle with capers, if desired.

patricia19 · September 23, 2022, 01:28:02 PM

Turkey Cheeseburger Minis

Mini cheeseburgers? Count us in! This yummy turkey cheeseburger tastes just like the real thing, but it uses ground turkey instead of beef and flaky buttermilk biscuits instead of buns.
By BHG Test Kitchen Published on August 1, 2014

Prep Time: 35 mins Bake Time: 14 mins Stand Time: 5 mins Total Time: 54 mins Servings: 5 Yield: 10 cheeseburger cups

Ingredients

1 pound ground turkey

½ cup chopped red sweet pepper

¼ cup chopped onion

1 tablespoon vegetable oil

½ cup ketchup

2 tablespoon yellow mustard

2 tablespoon dill pickle relish

1 tablespoon Worcestershire sauce

1 12 ounce package (10) refrigerated buttermilk biscuits

2 ½ slices American cheese, cut into 10 pieces

Dill pickle slices (optional)

Directions

Preheat oven to 400°F. In a large skillet cook ground turkey, sweet pepper, and onion in hot oil over medium-high heat until turkey is brown, using a wooden spoon to break up turkey as it cooks. Stir in ketchup, mustard, pickle relish, and Worcestershire sauce.

Lightly press a biscuit onto the bottom and up the sides of each of ten 2 1/2-inch muffin cups. Divide turkey mixture among biscuit-lined muffin cups.

Bake for 9 minutes. Top with cheese. Bake for about 5 minutes more or until cheese is melted. Cool in muffin cups on a wire rack for 5 minutes. Remove cheeseburger cups from muffin cups. If desired, garnish with dill pickle slices.

patricia19 · September 23, 2022, 03:09:21 PM

Rice Pudding via THE DUTCH BAKER'S DAUGHTER, Michelle Cariaga:

9 Ingredients 90 Minutes 4 Servings

Ingredients

1 cup water
1/2 cup rice
1 dash salt
1 qt. milk
1/4 cup butter
2 eggs (slightly beaten)
1/2 cup sugar
1 tsp. vanilla
1 cup raisins (soaked in hot water so they plump up, optional)

Directions

1. Bring the water, rice and salt to a boil over medium/high heat in a large, non-stick saucepan. Cover and let it boil until the water is absorbed, about 7 minutes. Reduce the heat to medium, add the milk and the butter and bring to a boil, stirring often. Reduce the heat to simmer, replace the lid and let the rice cook for 90 minutes, stirring every 20 minutes or so.

2. Remove the rice from the heat and slowly pour in the beaten eggs, stirring constantly. Put the pan back on the heat and cook for another minute or two. Stir in the sugar, vanilla and the raisins. Serve warm or cold with a sprinkle of cinnamon.

"One comment made me think of watching the cooking rice carefully.
Is the 90 minutes cooking time a typo? My rice was cooked well and truly before the 90 minute mark. Seems a bit overboard to me. The rice turned out very nicely. I didn't add the raisins but may do on the next foray into rice pudding."

patricia19 · September 25, 2022, 08:59:30 PM

I am one of those who can never leave something alone as there is always the question of what if in a recipe. Tonight I created a soup out of almost all local ingredients. The only nonlocal parts were the fresh ground sea salt and black peppercorns, canned black-eyed peas, and Tuscan Style, Trattoria style seasoning rub. Locally souced were ground pork, green beans, chopped yellow onion, one chopped each, of orange, yellow and red peppers.

After adding four cups of water, I brought all ingredients to a boil, then simmered for one hour. I had 1.5 cups of soup for dinner; let the remainder cool down before putting the rest in a bowl overnight in the fridge. Tomorrow morning, I will place the soup in two flattened one-gallon bags in the freezer for another time or two.

Side note: From a local farmer's market, the pork, onion, and three types of peppers were from when Claire was here. We cleaned, dried & blanched the peppers, peeled and chopped onions, bagged them in flattened freezer quart bags, and froze them.

patricia19 · September 25, 2022, 11:27:00 PM

Perfect Yeast Doughnuts (Donut Recipe with 3 Fillings)
January 13th, 2014

Perfect yeast doughnuts are easy to make at home with the right recipe. You now have that recipe in your hands (or on your desk). The best recipe you'll ever find for light and fluffy yeast doughnuts! I promise! What are you waiting for?

yield: 16 DOUGHNUTS prep time: 30 MINUTES cook time: 15 MINUTES rise time: 1 HOUR 30 MINUTES total time: 2 HOURS 15 MINUTES

Ingredients

6 Tbsp (90 ml) water
5 oz buttermilk (150 ml) (at room temperature)
1 egg, beaten (at room temperature)
2 oz (57 g) butter, melted
16 oz (454 g) all-purpose or bread flour (please use a scale)
2 oz (57 g) sugar
1 tsp salt
1 1/2 tsp (5 g) regular or quick-rise yeast (one and a 1/2 teaspoons)
oil for frying (I use sunflower or grapeseed or a combination)
(sugar for coating the doughnuts)
(jam, chocolate hazelnut spread, and or whipped cream for filling, if desired)

Instructions

FOR BREAD MACHINE:

Place the water, buttermilk, beaten egg and melted butter in the bread machine pan, then add the dry ingredients which were weighed using a scale (it's so important), except for the yeast. Make a small indentation in the dry ingredients, then add the yeast. Set the bread machine on the 'dough' setting.

FOR STAND MIXER WITH DOUGH HOOK, OR BY HAND:

Place the dry ingredients in a bowl. Put 6 Tbsp of lukewarm water in a cup and sprinkle the yeast on top, set aside for about 5 minutes, until the yeast begins to react (you can add a pinch of sugar to help it).

Make a well in the center of the dry ingredients, then pour in the buttermilk, egg, melted butter, and yeast mixture. If using a stand mixer, run with the dough hook until a dough forms then continue for about 5 minutes.

By hand, knead for about 10 minutes. Cover and set aside until at least doubled in size (usually 1 to 2 hours, depending on the freshness of the yeast, temperature of the water and ambient temperature).

BOTH BREAD MACHINE, STAND MIXER/HAND INSTRUCTIONS FOLLOW BELOW:

Once the dough has doubled, place it on a floured surface and knead lightly. Divide it in half, keeping half the dough covered, so it doesn't form a skin. With a rolling pin, roll out half of the dough to about 1/2″ thickness.

Cut with a round, sharp cookie cutter (about 3″ diameter) then make the holes with a smaller cookie cutter (about 1″ diameter), saving the holes. Or splurge (haha) and buy a doughnut cutter and save yourself a lot of trouble!

Place each doughnut on a piece of parchment, then place on a cookie sheet. Put the tray in the oven (turn it on for 1 minute, SET A TIMER, then turn it off again, just to make it barely warm).

Next, boil some water and pour it into a measuring jug. Place the jug of water in the oven with the tray of doughnuts (this will create steam will keep a skin from forming). With the remaining dough, divide into quarters, then divide each piece in half to make 8 equal amounts.

Roll each piece of dough into a smooth ball, and place on parchment or waxed paper pieces and place on a cookie sheet; place in the oven with the other doughnuts to rise until doubled in size.

Heat the oil to about 350ºF (180º). If you don't have a thermometer, test the oil with a doughnut hole: if it doesn't start frying immediately, the oil is too cold, if the hole turns brown right away, the oil is too hot. Adjust the heat accordingly.

Drop the doughnuts into the hot oil using the paper to carefully lower them into the oil. Turn them over as soon as they become golden brown on the underside, and remove them and place on a paper towel lined platter once they are ready.

When the doughnuts have cooled, roll them in sugar to coat evenly. If you choose to fill the large doughnuts, push a skewer into the center of the doughnut to make a hole, then place some room temperature jam, or slightly warmed Nutella into a piping bag and pipe the filling into the doughnut.
Using an ISI whipper, pipe fresh cream into a doughnut cut in half (add some jam first if you like).

Notes
-This recipe requires the use of a scale. Please do not attempt to make these without one, as you'll most likely be disappointed.

-Special equipment: a kitchen scale, parchment paper, cut into about 4″ squares (smaller pieces for doughnut holes) and a pot, deep fryer, or wok and candy thermometer (optional).

-Times for prep, rising and cooking the doughnuts are estimates. It depends on many factors, but the times given are estimated at minimum.

patricia19 · September 30, 2022, 02:16:17 PM

Caribbean Chicken Stew

I lived with a family from the West Indies for a while and enjoyed watching them cook. I lightened up this Caribbean chicken stew by leaving out the oil and sugar, removing the skin from the chicken, and using chicken sausage. It's just as good. —Joanne Iovino,

Total Time Prep: 25 min. + marinating Cook: 6 hours Makes eight servings

Ingredients

1/4 cup ketchup
3 garlic cloves, minced
1 tablespoon sugar
1 tablespoon hot pepper sauce
1 teaspoon browning sauce, optional
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon ground allspice
1/2 teaspoon pepper
8 bone-in chicken thighs (about 3 pounds), skin removed
1 pound fully cooked andouille chicken sausage links, sliced
1 medium onion, finely chopped
2 medium carrots, finely chopped
2 celery ribs, finely chopped
Hot cooked rice, optional

Directions

In a bowl, combine ketchup, garlic, sugar, pepper sauce and, if desired, browning sauce; stir in seasonings. Add chicken thighs, sausage and vegetables. Cover; refrigerate 8 hours or overnight.
Transfer chicken mixture to a 4- or 5-qt. slow cooker. Cook, covered, on low until chicken is tender, 6-8 hours. If desired, serve with rice.

Caribbean Chicken Stew Tips

What is browning sauce?
Browning sauce is an ingredient used to add flavor and brown color to recipes. It's used in this Caribbean chicken stew to enhance the color traditionally provided by brown sugar. You can make your own browning sauce at home or find it in the grocery store near the broth and gravy.

How can you make Caribbean chicken stew your own?

To make this a more traditional Caribbean-inspired recipe, leave the skin on the chicken thighs, use traditional andouille sausage and brown the chicken in oil and brown sugar.
What can you serve with Caribbean chicken stew?

While this Caribbean chicken stew recipe is served with white rice, feel free to mix things up and serve it with jerk-seasoned potatoes, tostones, or pumpkin plantain mash.
—Alicia Rooker, RDN, Taste of Home Senior Recipe Editor/Tester

Amy · October 01, 2022, 11:28:07 AM

WILD RICE CASSEROLE with CHICKEN & APPLES

Cheesy Wild Rice Casserole is a perfect family dinner option for a cool fall evening. This chicken and wild rice casserole is packed with sweet and savory flavors, this is a complete dinner dish that the whole family will enjoy!
Prep Time
5 mins
Cook Time
45 mins
Total Time
50 mins
Course: dinnerCuisine: AmericanKeyword: Cheesy Wild Rice Casserole Servings: 6 Calories: 269kcal Author: Jessica & Nellie

Ingredients

6 oz Long Grain & Wild Rice Original or Fast Cook
14.5 oz chicken broth
1 ½ cups diced chicken cooked
1 cup diced apple
¼ cup milk
1 ½ cups shredded cheddar cheese divided
3 slices bacon cooked & crumbled

Instructions

Preheat oven to 400 degrees F
.
Spray an 8x8 cooking dish with non-stick spray. Add in the wild rice (with the seasoning packet), chicken broth, cooked and diced chicken, diced apple, milk, and 1 cup of shredded cheese. Stir gently.
Cover the baking dish with foil and bake for 30 minutes.
Then, remove foil and bake for an additional 10 minutes.
Next, top casserole with remaining ½ cup cheese and crumbled bacon. Bake an additional 5 minutes. Serve immediately and enjoy!
Notes
This chicken and wild rice casserole is a complete dinner dish that the whole family will enjoy!
Nutrition
Calories: 269kcal | Carbohydrates: 11g | Protein: 15g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 58mg | Sodium: 537mg | Potassium: 177mg | Fiber: 1g | Sugar: 3g | Vitamin A: 361IU | Vitamin C: 1mg | Calcium: 222mg | Iron: 1mg

Amy · October 02, 2022, 07:59:31 AM

We had this last night and next time I would.

Use low sodium broth or home made, I found it salty with broth and cheese.

Add mushrooms,onions,a vegetable and more bacon.

I did cook it 15 min after removing the foil as they was a lot of liquid in the dish.

All in all this was tasty and recipe has been put on file.

patricia19 · October 02, 2022, 10:55:11 AM

Slow-Cooker Pot Roast

All you need to make this hearty and delicious slow-cooker pot roast is 3-pound pot roast, onions, carrots, Worcestershire sauce, and a touch of cornstarch. It's an all-in-one meal that makes clean up a breeze. Just set it and forget it, the slow cooker does the work. You'll make this recipe again and again, it's so easy and so good.

Everyday Food, October 2008

Prep: 15 mins Total: 6 hrs 25 mins Servings: 8

slow-cooker pot roast Ingredients

1 tablespoon cornstarch

8 medium carrots, cut into thirds

2 medium onions, each cut into 8 wedges

Coarse salt and ground pepper

1 beef chuck roast (3 pounds), trimmed of excess fat

2 tablespoons Worcestershire sauce

Directions

Step 1
In slow cooker, stir together cornstarch and 2 tablespoons cold water until smooth. Add carrots and onions; season with salt and pepper, and toss.

Step 2
Sprinkle roast with 1 teaspoon salt and 1/2 teaspoon pepper; place on top of vegetables, and drizzle with Worcestershire. Cover; cook on high, 6 hours (or on low, 10 hours).

Step 3
Transfer roast to a cutting board; thinly slice against the grain. Place vegetables in a serving dish; pour pan juices through a fine-mesh sieve, if desired. Serve roast with vegetables and pan juices.

Cook's Notes

Oven method: Preheat oven to 350 degrees. In step 1, use a 5-quart Dutch oven or ovenproof pot with a tight-fitting lid; add 2 cups water. Cover; bake until roast is tender, 3 1/2 to 4 hours. Proceed with step 3.

patricia19 · October 02, 2022, 10:59:35 AM

Italian Pot Roast

Letting garlic-stuffed beef pot roast simmer a long time with rosemary gives it a lot of flavor in this Italian rendition.

Everyday Food, December 2004

Italian Pot Roast Recipe Summary

Prep: 15 mins Total: 6 hrs 15 mins Servings: 8

Ingredients

1 tablespoon olive oil

Coarse salt and ground pepper

1 can whole tomatoes in puree (28 ounces)

1 large onion, cut into 8 wedges

1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried and crumbled)

3 pounds beef chuck roast, trimmed and halved crosswise

4 garlic cloves, halved lengthwise

1 1/4 pounds small white potatoes, scrubbed

Directions

Step 1
With a sharp paring knife, cut 4 slits in beef roast; stuff slits with half the garlic. Generously season beef with 1 1/2 teaspoons salt and 1 teaspoon pepper. In a large skillet, heat oil over high heat, swirling to coat bottom of pan. Cook beef until browned on all sides, about 5 minutes.

Step 2
In a 5-quart slow cooker, combine beef, onion, potatoes, tomatoes (with puree), rosemary, and remaining garlic. Cover; cook on high setting until meat is fork-tender, about 6 hours (do not uncover while cooking).

Step 3
Transfer meat to a cutting board; thinly slice, and discard any gristle. Skim fat from top of sauce. To serve, divide beef and vegetables among bowls; generously spoon sauce over top.

Cook's Notes
To make in the oven, preheat oven to 350 degrees. Follow step 1 of the recipe, cooking beef (on the stove, as directed) in a large ovenproof pot. Add remaining ingredients. Cover; transfer to oven. Cook until meat is fork-tender, about 3 hours. Proceed with step 3.

patricia19 · October 02, 2022, 11:09:01 AM

Pot Roast for a Crowd

This is a sumptuous feast of chuck roast, supplemented by carrots, potatoes, and turnips. This recipe makes eight servings—perfect for holiday entertaining.

Ingredients

For browning meat

3 to 4 pounds chuck roast, tied

Coarse salt and freshly ground pepper

Olive oil

For aromatics

1 tablespoon olive oil

1 large onion, peeled and thinly sliced (1 1/2 cups)

1 medium carrot, peeled and coarsely chopped (3/4 cup)

1 rib celery, coarsely chopped (3/4 cup)

2 garlic cloves, peeled and thinly sliced

1 dried bay leaf

1/4 teaspoon whole black peppercorns

3 sprigs fresh thyme

For braising meat

1 tablespoon all-purpose flour, plus more if needed

2 tablespoons red-wine vinegar, plus more if needed

1 1/4 cups water

For garnish vegetables

3/4 pounds turnips, about 3, peeled and cut into 1 1/2-inch wedges

3/4 pound small new potatoes

3/4 pound carrots, 4 to 5 medium, peeled and cut into 3-inch lengths. Halve thick ends lengthwise, then cut into 3-inch lengths

Directions

Step 1
Pat meat dry with paper towels, then season on all sides with salt and pepper. Heat a Dutch oven over high heat for 2 minutes. Then add enough oil to barely coat bottom of pot and heat until shimmering.

Sear the meat until golden brown, turning to cook all sides evenly, about 8 minutes. Don't be tempted to turn the meat too soon or it will tear; instead wait until it easily releases from the pot. Once it is nicely browned all over, remove it from the pot.

If there are lots of blackened bits on the bottom of the pot, wipe it clean with a paper towel, or deglaze with a little water then discard.

Step 2
Reduce heat to medium. Add the olive oil and all of the aromatics, and cook, stirring fairly often, until the onion is translucent, 2 to 3 minutes. You may need to increase the heat after a minute or two if the onion isn't softening, but only slightly. If the garlic or onion begins to burn, add a little water and stir up the browned bits from the bottom of the pan.

Step 3
Sprinkle the flour into the pot, and stir to coat everything evenly; cook the flour just long enough to remove the starchy taste without taking on any color, about 30 seconds. Add vinegar and water, and bring to a boil.

Deglaze pot, scraping up browned bits from the bottom.
Put the roast in the pot; the water should come only about 1 inch up the sides of the meat. Reduce the heat so the liquid is simmering, not boiling, and cover the pot tightly with the lid.

While the meat is braising, turn it every 30 minutes; the meat should be almost tender (a sharp knife inserted in the center should meet little resistance) after 2 1/2 to 3 hours.

Remove the meat from the pot. Strain braising liquid through a fine sieve, pressing on the solids to extract as much liquid as possible (discard solids).

Step 4
Return the roast and the strained liquid to the pot. Nestle the garnish vegetables around the roast, submerging them a bit in the liquid (the liquid should almost reach top of vegetables).

Bring the liquid to a boil, then simmer until the vegetables are tender, 15 to 20 minutes. The meat should be very tender by now and give no resistance when pierced with a knife (The meat will be firm enough to slice; if you want it be falling-apart tender, cook 30 minutes more).

Step 5
Transfer the meat and vegetables to a serving platter, leaving the sauce behind (there should be about 1 cup).

Cover and keep warm near the stove. If the sauce is too thin, heat until reduced (but be mindful of the saltiness, since the more sauce is reduced the saltier it will taste) or thicken it with a bit more flour, whisking until smooth.

Add a small amount of vinegar if necessary to balance the flavors. Let roast stand for about 20 minutes, then slice to desired thickness. Spoon some sauce over pot roast and vegetables to moisten and serve with the remaining sauce on the side.

patricia19 · October 02, 2022, 11:13:45 AM

Pork Chops with Apples and Onions

This one-pot dinner is sure to be a hit with your family and you'll like how simple it is to make. Loin or shoulder pork chops are browned, then onions and apples are sautéed in butter, add your choice of braising liquid: apple cider, beer, wine, or water, and nestle the pork chops back into the pan. Simmer for just 15 minutes more and this cozy fall dinner is ready. 6 Servings

By Lucinda Scala Quinn
December 2009

Ingredients

6 bone-in pork chops (loin or shoulder), cut 3/4 inch thick

Coarse salt and freshly ground black pepper

1 tablespoon extra-virgin olive oil or vegetable oil

2 tablespoons unsalted butter

1 large white onion, sliced

2 to 3 apples, cored and sliced (about 3 cups)

1 cup beer, white wine, cider, or chicken broth

Directions

Step 1
Trim the chops of excess fat. Sprinkle generously with salt and pepper on both sides. Heat a 14-inch cast-iron skillet (if you have a smaller one, you'll need to work in batches) over high heat, and then swirl in the olive oil. Lay in the pork chops and don't move them for a few minutes, to assure a good golden sear forms. Turn and brown well on the second side for a total of about 10 minutes. Transfer the chops to a warm plate.

Step 2
Swirl the butter into the pan. Add the onion and apples. Saute until the onion slices are lightly caramelized and the apples have begun to soften, about 8 minutes. Stir in the beer or other liquid. Return chops to the pan.

Step 3
Cook until the pork is tender, about 15 more minutes (depending on the size of the chops), turning halfway through and covering the chops with the apple mixture. If the apple mixture needs a little thickening, transfer the chops to the warm plate again and simmer the mixture on high for a few minutes to reduce. Serve the chops over rice or mashed potatoes with a large spoonful of the apple-onion mixture over the top.

Cook's Notes
Variations include replacing the onion with leeks or adding a sliced potato. You can deglaze the pan with beer, white wine, cider, chicken broth, or even water.

patricia19 · October 02, 2022, 11:18:20 AM

Simple Homemade Sausage Patties

Assembling pork sausages is a snap; as always, if you use best-quality ingredients, it's hard to beat homemade. Yield: Makes 8 small patties

From the book "Mad Hungry," by Lucinda Scala Quinn September 2010

Ingredients

1 pound ground pork

1 garlic clove, minced

1 tablespoon dried sage, crumbled

3/4 teaspoon dried thyme

1/2 teaspoon dried fennel, crushed

Pinch of ground nutmeg

1 1/2 teaspoons coarse salt

1/2 teaspoon freshly ground black pepper

1 large egg white

2 teaspoons vegetable oil

Directions

Step 1
Mix together the pork, garlic, sage, thyme, fennel, nutmeg, salt, and pepper in a medium bowl. Add the egg white and combine thoroughly. Cover and chill for at least 15 minutes.

Step 2
To easily form the sausage patties, rinse your hands in cold water. Divide the mixture into eighths and shape each portion into a 2 1/2-inch disk. Patties can be made to this point and refrigerated or frozen until ready to use.

Step 3
Heat a skillet over high heat, and then swirl in the oil. Fry the sausages on both sides until completely cooked through and golden brown, about 4 minutes per side. Drain and serve immediately with pancakes, waffles or eggs. Sausage patties can be fully cooled, wrapped, and frozen for microwave reheating.

patricia19 · October 02, 2022, 11:22:02 AM

Bacon, Egg, and Toast Cups

Cute and portable, delicious too. What's not to like about breakfast made in a muffin tin? We've got eggs, bacon, and toast packaged together in a fun way. White sliced bread is used to line muffin cups, then each cup is filled with an egg and a slice of bacon and baked. It's that easy!

Everyday Food, September 2010

Prep: 15 mins Total: 35 mins Yield: Makes 6

Ingredients

3 tablespoons unsalted butter, melted

8 slices white or whole-wheat sandwich bread

6 slices bacon

6 large eggs

Coarse salt and ground pepper

Directions

Step 1
Preheat oven to 375 degrees. Lightly butter 6 standard muffin cups. With a rolling pin, flatten bread slices slightly and, with a 4 1/4-inch cookie cutter, cut into 8 rounds. Cut each round in half, then press 2 halves into each muffin cup, overlapping slightly and making sure bread comes up to edge of cup. Use extra bread to patch any gaps. Brush bread with remaining butter.

Step 2
In a large skillet, cook bacon over medium, until almost crisp, 4 minutes, flipping once. (It will continue to cook in the oven.) Lay 1 bacon slice in each bread cup and crack an egg over each. Season with salt and pepper. Bake until egg whites are just set, 20 to 25 minutes. Run a small knife around cups to loosen toasts. Serve immediately.

Cook's Notes
Standard muffin pans come in 6- or 12-cup size; if baking 6 items in a 12-cup pan, leave empty space in between. Nonstick pans are nice but not essential. Beware of very thin pans, which often lead to burning. Place pans on a baking sheet to make them easier to get in and out of the oven.

Variations
Try cooked, crumbled sausage in place of bacon or make a vegetarian version with sauteed spinach. Dress things up with a sprinkle of Parmesan cheese.

patricia19 · October 02, 2022, 11:25:59 AM

Slow-Cooker Bacon Jam

Spread this savory bacon jam on bread for a holiday appetizer and send your guests home with a jar.

Everyday Food, December 2010

Prep: 30 mins Total: 4 hrs Yield: Makes 3 cups

Ingredients

1 1/2 pounds sliced bacon, cut crosswise into 1-inch pieces

2 medium yellow onions, diced small

3 garlic cloves, smashed and peeled

1/2 cup cider vinegar

1/2 cup packed dark-brown sugar

1/4 cup pure maple syrup

3/4 cup brewed coffee

Directions

Step 1
In a large skillet, cook bacon over medium-high, stirring occasionally, until fat is rendered and bacon is lightly browned, about 20 minutes.

With a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 tablespoon fat from skillet (reserve for another use); add onions and garlic, and cook until onions are translucent, about 6 minutes.

Add vinegar, brown sugar, maple syrup, and coffee and bring to a boil, stirring and scraping up browned bits from skillet with a wooden spoon, about 2 minutes. Add bacon and stir to combine.

Step 2
Transfer mixture to a 6-quart slow cooker and cook on high, uncovered, until liquid is syrupy, 3 1/2 to 4 hours. Transfer to a food processor; pulse until coarsely chopped. Let cool, then refrigerate in airtight containers, up to 4 weeks.

patricia19 · October 05, 2022, 06:51:43 PM

Sweet Morning Bagel

This has endless variations to personal tastes.

Ingredients

one bagel, toasted, any type

Peanut or other nut butter

Honey

Ground cinnamon

Directions

Toast one or more bagels

Spread generously with nut butter

Top with two types of berries such as raspberries, blueberries, blackberries, or sliced bananas and sliced strawberries

Types and flavors of bagels, fruit, nut butter, and honey are to personal taste.

Sprinkle with honey

Sprinkle with ground cinnamon

And serve

patricia19 · October 05, 2022, 07:02:58 PM

Savory Breakfast Bagel

Ingredients

Toast one of any bagel...I prefer whole grain and or onion bagels.

Real butter

One egg, fried in butter or lite olive oil

Avocado, halved and sliced.

Preferred seasoning such as Everything bagel seasoning blend

Directions

Halve and toast bagel

Butter each slice

Top with a fried egg

Top egg with sliced avocado

Sprinkle with seasoning

Notes

Some options include chopped bacon,thin-cut ham slices, or fully cooked dried ham slices placed before the egg.

Amy · October 07, 2022, 01:52:31 PM

Slow Cooker, Easy Baked Potato Soup
I love this recipe in my slow cooker, especially since there is minimal prep. No bacon to fry, so the slow cooker is the only dish you will get dirty. If you have dry ranch mix on hand, I have really enjoyed this variation!
Recipe by The-Baby-Bow-Lady
Prep Time: 15 mins
Cook Time: 7 hrs 15 mins
Total Time: 7 hrs 30 mins
Ingredients
10 red potatoes, cut into cubes

3 tablespoons all-purpose flour

¾ cup real bacon bits

1 small red onion, chopped

1 clove garlic, minced

2 tablespoons chicken bouillon granules

1 tablespoon ranch dressing mix

2 teaspoons dried parsley

1 teaspoon seasoned salt

½ teaspoon ground black pepper

3 cups water

1 cup half-and-half

½ cup shredded Cheddar cheese, or to taste

¼ cup chopped green onion, or to taste

Directions
Put potatoes in the bottom of your slow cooker crock. Scatter flour over the potatoes; toss to coat.

Scatter bacon bits, red onion, garlic, chicken bouillon, ranch dressing mix, parsley, seasoned salt, and black pepper over the potatoes.

Pour water into the slow cooker.

Cook on Low 7 to 9 hours.

Pour half-and-half into the soup; cook another 15 minutes.

Garnish with Cheddar cheese and green onion to serve.

Cook's Note:
Alternately, you can cook this on High for 4 to 5 hours.

Amy · October 07, 2022, 01:54:47 PM

Pulled Chicken Sloppy Joes (Sloppy Chickens)
I'm showing you how to make what I like to call Sloppy Chickens, which are a cross between a pulled pork sandwich and a classic ground beef Sloppy Joe, except this chicken version is way easier than both of those. And don't let the name fool you, we're not going to need to pull any chicken, since as you'll see, it actually pulls itself. Garnish these with more green onion if desired.
Recipe by Chef John
Prep Time: 10 mins
Cook Time: 1 hrs 40 mins
Total Time: 1 hrs 50 mins
Ingredients
1 tablespoon vegetable oil

4 cloves garlic, minced

½ large yellow onion, diced

1 tablespoon brown sugar, or to taste

2 teaspoons kosher salt, or to taste

1 teaspoon ground black pepper

1 pinch cayenne pepper, or to taste

2 pounds boneless, skinless chicken thighs

¾ cup ketchup

1 tablespoon Dijon mustard

½ teaspoon Worcestershire sauce

1 tablespoon hot sauce, or to taste

1 cup water

2 tablespoons thinly sliced green onions

½ cup diced jalapeno pepper

4 medium hamburger buns - split, toasted and buttered

Directions
Add vegetable oil to a saucepan, and then add (in this order) garlic, yellow onion, brown sugar, kosher salt, black pepper, cayenne, chicken thighs, ketchup, Dijon mustard, Worcestershire sauce, and hot sauce.

Place over high heat and wait until you can hear the garlic sizzling in the bottom of the pan, about 30 seconds. Let garlic sizzle for about 30 seconds before adding the water. Stir everything together and wait for the mixture to boil.

Reduce heat to medium-low and simmer, uncovered, until the chicken falls apart, about 1 1/2 hours.

Stir in the green onions and peppers and cook until the peppers just turn tender, 3 to 5 minutes more. Taste for seasoning.

Remove from heat and serve on toasted hamburger buns.

Chef's Notes:
You can use any kind of salt you prefer, chicken broth instead of water, and any green pepper you like.

For a wetter, saucier Sloppy Joe that you eat with a fork, simply cook the chicken covered so the sauce doesn't reduce as much, and/or add more water or broth at the end to adjust the texture.

patricia19 · October 08, 2022, 02:45:24 PM

Sausage-Gravy Breakfast Pizza

Here's a new take on biscuits and gravy to start your day. Complete with a biscuit crust, sausage-gravy sauce, eggs, and cheese, this breakfast pizza recipe combines all-star morning faves into one delicious bite...By Sarah Brekke, MS Updated on April 19, 2022

Prep Time: 25 mins Bake Time: 13 mins Total Time: 38 mins Servings: 6

Ingredients

2 cup Bisquick® Original baking mix

½ cup very hot water

4 eggs

¾ cup plus 2 Tbsp. milk

1 tablespoon butter

Salt and ground black pepper

1 tablespoon chopped fresh chives

½ pound bulk pork sausage

½ cup chopped onion (1 small)

1 tablespoon all-purpose flour

1 ½ cup shredded cheddar cheese

Directions

Preheat oven to 450°F. Grease 12-inch pizza pan. In a medium bowl combine baking mix and hot water; stir 20 strokes until a soft dough forms. Cover and let stand while preparing gravy and eggs.

In a medium bowl whisk together eggs and 2 Tbsp. milk. In a large nonstick skillet melt butter over medium heat; pour in egg mixture. Let stand 20 seconds or until mixture begins to set on the bottom and around edges.

Lift and fold toward center with a spatula, allowing uncooked egg to flow underneath. Repeat until eggs are just set and still slightly wet. Season with salt and pepper. Remove from heat immediately and stir in chives.

Transfer scrambled eggs to a bowl and wipe skillet clean. Return skillet to medium-high heat and cook pork sausage and chopped onion until meat is brown and onion is tender, using a wooden spoon to break up meat as it cooks. Do not drain.

Sprinkle all-purpose flour over meat mixture; stir. Cook and stir over medium heat for 1 minute. While whisking, gradually add remaining 3/4 cup milk. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Season with salt and pepper.

Press dough in prepared pan to a 12-inch circle. Spread sausage gravy over dough. Top with scrambled eggs and cheese.

Bake 13 to 15 minutes or until crust is golden brown and cheese is bubbly.

patricia19 · October 10, 2022, 12:33:17 AM

Migas Recipe

By Ubish Yaren Updated on 01/13/22... Tested by Diana Rattray

Prep: 10 mins Cook: 16 mins Total: 26 mins Servings: 2

There are two different dishes called migas in Mexican cuisine: One is a soup made with chiles and beef bones, and the other is a breakfast dish made with fried pieces of tortilla and scrambled eggs. If you were looking for that egg dish, good news—this is the recipe for that dish.

Migas can be translated to "crumbs" in English. The dish is a great way to use up stale tortillas. In fact, the secret to the best migas is using your dried-out, leftover tortillas rather than fresh. We recommend removing the tortillas from the packaging (if you keep yours in a plastic bag) and allowing them to dry out for an hour or two before cooking this dish.

The tortillas are sliced into strips, fried in oil with onions and bell pepper, then scrambled with eggs. Top with Oaxaca cheese (or mozzarella) and finish in the oven. You can top your migas with your favorite salsas, more cheese, or even nopales. Migas is my favorite breakfast dish. I make mine pretty much as this recipe except I add a little chorizo with the peppers and onions and sometimes some fresh jalapenos.

Traditionally, the eggs in migas should be hard-scrambled rather than soft, but you do you. Adjust your cooking times accordingly.

"The migas were delicious! The crunchy tortilla strips, scrambled eggs, and melty cheese are flavored with onion and bell pepper, making a fresh, homemade dish that is well balanced and unexpectedly easy. My migas were excellent with some tomato salsa, and I will definitely make them again." —Diana Rattray

Ingredients

3 large eggs
1 teaspoon kosher salt
3 tablespoons vegetable oil
3 medium corn tortillas, cut into 1/4-inch strips
1/4 cup diced white onion
1/4 cup diced green bell pepper
100 grams (about 1 cup) shredded Oaxaca cheese, or mozzarella
1 medium avocado, sliced, for optional garnish
2 tablespoons grated cotija cheese, for optional garnish
Salsa, for serving, optional

Steps to Make It

Gather the ingredients.

Position a rack in the center of the oven and heat to 350 F. In a medium bowl, add the eggs and salt. Whisk to combine. Set aside.

Heat the vegetable oil in a medium nonstick, oven-proof skillet over medium heat. When the oil shimmers, add tortillas and fry, stirring occasionally, until crisp, about 2 minutes.

Add onions and the bell peppers. Cook, stirring frequently until softened, about 5 minutes.

Add the eggs, stirring to combine the ingredients. Continue to cook, stirring often, until eggs are cooked until just set.

Top evenly with the Oaxaca cheese, transfer to the oven and bake until the cheese melts, about 8 minutes.

Remove from the oven and top with avocado, cotija cheese, and salsa, if using.

Recipe Tips

For crispier tortillas, try drying them out, first. Remove tortillas from packaging for an hour or two before cooking.

Adding the salt to the eggs before cooking can help keep them from becoming watery. Cooking eggs with acidic ingredients like tomatoes can also cause "weeping," which is why this recipe does not call for them. Add tomatoes after cooking in the form of pico de gallo or salsa.

Recipe Variations

You can substitute the Oaxaca cheese with mozzarella. Monterey Jack cheese is also an option.

Top with pico de gallo or any other salsa.

For more colorful migas, use a combination of red and green bell pepper.

Garnish migas with coarsely chopped cilantro leaves, if desired.

For a bit of heat, add a teaspoon or two of minced jalapeño pepper to the skillet with the onion and bell pepper.

How to Store

If you have leftover migas, refrigerate in a covered container for up to 2 to 3 days.
To reheat migas, put them in a small baking dish, cover with foil, and bake in a preheated 325 F oven for about 10 minutes, or until hot.

Amy · October 11, 2022, 03:59:07 PM

Easy Goulash Recipe
This Ground Beef Goulash Recipe is a quick and easy one pan dinner that's pure comfort food.
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
Course: Main Dish Cuisine: American Servings: 10 Calories: 388 kcal Author: Shawn
Ingredients
1 tbsp olive oil
1 cup onion, diced
1 green bell pepper, diced
2 lbs. ground beef, lean
3 tsp garlic, minced
2 15 oz cans tomato sauce
2 15 oz cans petite diced tomatoes
3 cups beef broth
3 tbsp Worcestershire Sauce
2 tsp seasoned salt
2 tbsp Italian Seasoning
3 bay leaves
2 cups macaroni noodles, uncooked
1 cup cheddar cheese, shredded
Instructions
Add olive oil to large pot over medium-high heat. Add in the onion, bell pepper and ground beef then cook until beef is no longer pink. Drain any excess fat and return pot to stove top. Add in garlic and stir until fragrant (about 30 seconds).
Pour in the tomato sauce, diced tomatoes, beef broth, Worcestershire sauce, seasoned salt, Italian seasoning, bay leaves and dried macaroni noodles. Stir and bring mixture to a boil. Reduce heat to a light boil and stir occasionally until the pasta is tender, about 20 minutes.
Remove the bay leaves and stir in the cheddar cheese just before serving. Enjoy!
Nutrition
Calories: 388kcal | Carbohydrates: 20g | Protein: 22g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 76mg | Sodium: 918mg | Potassium: 439mg | Fiber: 2g | Sugar: 2g | Vitamin A: 174IU | Vitamin C: 12mg | Calcium: 134mg | Iron: 3mg

Amy · October 11, 2022, 04:02:53 PM

Slow Cooker Chicken and Rice Soup
Quick and simple to throw together, this Slow Cooker Chicken and Rice Soup is hearty, tasty, and easily customizable to suit any palate.
Prep Time
15 mins
Cook Time
6 hrs
Total Time
6 hrs 15 mins
Course: Dinner Cuisine: American Servings: 8 Calories: 321 kcal Author: Shawn
Ingredients
6 cups chicken stock
1 cup uncooked rice, white, brown, or wild
5 cloves garlic, minced
1 large onion, diced
3 carrots, peeled and diced into 1/4-inch thick rounds
2 parsnips, peeled and diced into 1/4-inch thick rounds
3 stalks celery, diced
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
2 bay leaves
1 1/2 pounds boneless skinless chicken breasts
1/4 cup corn starch
1 pound whole bella mushrooms, thinly sliced
2 tablespoons chopped fresh parsley
Instructions
To the bowl of a 6-quart slow cooker, stir together the chicken stock, rice, garlic, onion, carrots, parsnips, celery, thyme, rosemary and bay leaves.
Nestle in the chicken breasts. Cover and cook on low for 6 hours.
Remove chicken from the slow cooker and shred, using two forks. Remove 1/2 cup of the soup broth into a small bowl and whisk in the corn starch until smooth.
Stir the corn starch mixture back into the slow cooker, along with the shredded chicken and mushrooms. Cook on low for an additional 30 minutes.
Remove the bay leaves and serve immediately, garnished with parsley, if desired.
Notes
Cooking the rice WITH the soup will create a thicker, more "stew-like" soup. If you prefer a thinner soup and want the rice grains in tact, cook the rice separately and add it at the end of the cook time.
*Please note that the longer the rice sits in the broth, the thicker the soup will become.
Nutrition
Calories: 321kcal | Carbohydrates: 42g | Protein: 27g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 60mg | Sodium: 383mg | Potassium: 1030mg | Fiber: 3g | Sugar: 7g | Vitamin A: 3854IU | Vitamin C: 11mg | Calcium: 54mg | Iron: 2mg

patricia19 · October 11, 2022, 04:09:26 PM

Amy, I liked both recipes but especially the last, Chicken and rice soup. I usually cook the rice separately in a recipe for that reason.

Have you ever noticed that both terms stroganoff and goulash mean differently to different people? It all depends, I think, on the area you're from.

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