Smoky Mashed Sweet Potatoes

Active: 45 mins Total: 1 hr Servings: 8

Ingredients

4 pounds sweet potatoes, peeled and cut into 1/2-inch pieces

¾ cup nonfat milk

5 tablespoons unsalted butter

5 cloves garlic, coarsely chopped

4 sprigs fresh thyme plus 2 teaspoons minced, divided

1 ½ teaspoons smoked paprika

1 teaspoon salt

½ teaspoon grated orange zest

⅛ teaspoon cayenne pepper

¼ cup chopped scallions

Directions

Step 1
Combine sweet potatoes, milk, butter, garlic, and thyme sprigs in a large pot. Cover and cook over low heat, stirring occasionally, until the sweet potatoes are very soft, 30 to 45 minutes.

Step 2
Let cool slightly. Discard the thyme sprigs and transfer the sweet potato mixture to a food processor. Add minced thyme, paprika, salt, zest, and cayenne. Blend until smooth. Stir in scallions.

Tips
To make ahead: Peel and cube sweet potatoes; refrigerate for up to 2 days.

Quote from: Amy on February 21, 2022, 07:46:31 AM

Quote from: Skhilled on February 17, 2022, 11:29:23 AM

Quote from: Amy on February 13, 2022, 01:21:48 PMPatricia, all these recipes sound like comfort food to me. Stick to your ribs meals Yes, I don't see why that can't be adapted to the IP. Right now I have a mess of baked beans cooking in it.one hour and thirty min and no soaking the beans till it is done.

Adding baking soda to the beans and cooking them in boiling water for an hour?

Skhilled, I don't add the soda and don't cook in boiling water for an hour. With the Instant pot aka pressure cooker there is no need to do that. Just throw everything in the pot and cook for 1:30 to 1:40 min and you're good to go. Spaghetti is another quick meal..put meat balls tomatoes and then layer spaghetti in ,not clumping it pour sauce in and cook for 15 -20 min. No boiling water and everything in one pot.

No worries! I missed the part about  making it in the instapot. LMAO

But eventually figured it all out.

Sheet-Pan Poblano-&-Corn Chicken Fajitas

These sheet-pan poblano-and-corn chicken fajitas are seasoned with mild ancho chile powder, paprika and cumin. The chicken and vegetables cook on a sheet pan under the broiler so you can forget working over a hot stove or grill to get dinner on the table fast. Plus, with only one pan, cleanup is a breeze!

Active: 20 mins Total: 30 mins Servings: 4 Nutrition Profile: Diabetes Appropriate

Ingredients

3 tablespoons canola oil

1 tablespoon ancho chile powder

2 teaspoons ground cumin

2 teaspoons paprika

1 teaspoon garlic powder

1 teaspoon salt

1 pound boneless, skinless chicken breasts

3 large poblano peppers, seeded and sliced into 1/2-inch-thick strips

1 medium yellow onion, cut into 1/2-inch-thick slices

1 ear corn, shucked

8 (6-inch) fajita-size corn or flour tortillas, warmed

1 medium ripe avocado, pitted and sliced

¼ cup sour cream

¼ cup chopped fresh cilantro

Lime wedges for serving

Directions

Step 1
Preheat oven to broil, with oven rack 7 to 8 inches from heat. Line a large rimmed baking sheet with foil.

Step 2
Stir oil, chile powder, cumin, paprika, garlic powder and salt together in a large bowl; set aside.

Step 3
Cut chicken breasts in half horizontally (to make chicken cutlets), then cut crosswise into strips. Place the chicken in the bowl with the spice mixture and toss to coat. Arrange the chicken in an even layer on 1 side of the prepared baking sheet. Add poblanos and onion to the bowl and toss with any remaining spice mixture; arrange in an even layer on the baking sheet. Place corn on the baking sheet.

Step 4
Broil until the chicken is lightly charred and cooked through, 7 to 8 minutes. Transfer the chicken to a plate and tent with foil to keep warm. Spread the poblanos and onion out on the baking sheet; turn the corn. Broil until the vegetables are charred and tender, about 5 more minutes.

Step 5
Cut the kernels from the corn cob. Toss the corn kernels with the poblanos and onion. Top tortillas with chicken, vegetables, avocado, sour cream and cilantro. Serve with lime wedges, if desired.

https://www.eatthis.com/one-pot-chicken-recipes/

Easy, healthy chicken dinners for busy weeks!

Lemon-herb roasted salmon

Total Time 30 min Prep 15 min Cook 15 min Serves 4

This salmon can anchor lunch or dinner. Pair it with your favorite grain, treat it as the star of a salad, or serve it with roasted vegetables like the baked sweet potato fries. When the salmon flakes when pierced with a fork, that's a good indicator it's done.

 Be sure to zest the lemon before you juice it. You will need about 2 lemons to produce enough zest and juice for this recipe. We love the mix of fresh herbs in this dish, but you can use whatever mix you like; rosemary and basil would also work beautifully. For a little heat, stir some red pepper flakes into the herb mixture.

Ingredients

Cooking spray 1 spray

Uncooked wild pink salmon fillet 1½ pound, four 6-oz pieces about 1-inch-thick each (also known as humpback salmon)

Table salt ⅛ tsp, or to taste

Black pepper ⅛ tsp, coarsely ground, or to taste

Lemon zest 1 tsp, finely grated (plus extra for garnish, if desired)

Fresh lemon juice 4 Tbsp, divided

Sugar 1½ Tbsp

Fresh parsley 1 Tbsp, chopped (plus extra for garnish, if desired)

Fresh thyme 1 Tbsp, chopped (plus extra for garnish, if desired)

Fresh oregano 1 tsp, chopped

Minced garlic 1 tsp

Instructions

Preheat oven to 400°F. Coat small shallow baking dish with nonstick spray.

Season both sides of salmon with salt and black pepper.

Place salmon in prepared baking dish and drizzle with 2 tbsp lemon juice.

 Roast salmon until almost cooked through, about 13 minutes.

Meanwhile, in small bowl, whisk 1 tsp lemon zest, sugar, 1 tbsp parsley, 1 tbsp thyme, oregano, garlic, and remaining 2 tbsp lemon juice until sugar dissolves.

Top salmon with lemon-herb mixture. Continue to roast until salmon flakes with fork, about 2 minutes more.

Garnish with grated lemon zest and more chopped herbs (if using).

Serving: 1 salmon fillet

Pork Scaloppini

Quick and tasty.

Serves: 4
For the best flavor and texture, make your own cutlets with pork tenderloin rather than relying on packaged pork loin cutlets.

Ingredients:
1 large pork tenderloin (about 1 pound), cut into 4 equal pieces and pounded 1/4 inch thick
Salt and pepper
5 tablespoons unsalted butter
2 garlic cloves, minced
3/4 cup low-sodium chicken broth
2 tablespoons lemon juice
1 teaspoon brown sugar
1 tablespoon finely chopped fresh parsley (see note below)

Directions:
1.  Pat cutlets dry with paper towels and season with salt and pepper. Melt 1 tablespoon butter in large skillet over medium heat. Cook 2 cutlets until golden brown and cooked through, 1 to 2 minutes per side. Transfer to platter and tent with foil. Repeat with additional 1 tablespoon butter and remaining cutlets.
 
2.  Add garlic and additional 1 tablespoon butter to empty skillet and cook until fragrant, about 30 seconds. Stir in broth, lemon juice, sugar, and any accumulated pork juices and simmer until slightly thickened, about 5 minutes. Off heat, whisk in parsley and remaining butter. Pour sauce over cutlets.

Tips:
To vary the flavor, you can substitute an equal amount of fresh tarragon, chives, or basil for the parsley.
Serve over egg noodles.

Ham and Bean Soup

Probably, my favorite kind of soup!

Serves: 6-8

Ingredients:
2 tablespoons vegetable oil
1 pound ham steak, patted dry and diced
3 medium carrots, peeled and chopped medium
2 celery ribs, chopped medium
1 medium onion, chopped medium
6 medium garlic cloves, minced or pressed through garlic press (about 2 tablespoons)
6 cups water
4 cups low-sodium chicken broth
2 smoked ham hocks
1 pound dried navy beans, soaked overnight and drained (see note)
2 teaspoons minced fresh thyme leaves
1/2 teaspoon ground black pepper
3 tablespoons red wine vinegar

Directions:
1.  Heat oil in Dutch oven over medium heat until just smoking. Add diced ham and cook until browned, about 3 minutes. Add carrots, celery, and onion and cook until softened, about 8 minutes, stirring occasionally. Stir in garlic and cook until fragrant, about 30 seconds. Stir in water, broth, hocks, and beans. Bring to boil, then reduce heat to medium-low and simmer until beans are completely tender and soup is slightly thickened, 1 1/4 to 1 1/2 hours.

2.  Remove hocks from pot. (If desired, let hocks cool 5 to 10 minutes, then, using fingers, shred meat and add to soup.) Stir in thyme, pepper, and vinegar.

Tips:
To speed up their cooking time, soak the beans in cold water for at least 8 hours (or up to 24 hours) before cooking. If you need to soften the beans in a hurry (or forget to start soaking them the night before), use this shortcut method: Cover the beans with 3 inches of cold water in a medium saucepan. Bring to a boil, cover, and remove the pot from the heat. Let the beans stand for an hour, then drain them and cook as directed.

This soup can be refrigerated for several days, but the beans will continue to soak up liquid. If the soup becomes too thick, stir in 1/4 cup water at a time until the consistency is to your liking. If the soup is too thin then you can smash some of the beans against the sides of the pot.

Roasted Balsamic Chicken with Baby Tomatoes     By AllRecipes

Prep: 10 mins Cook: 40 mins Additional: 4 hrs Total: 4 hrs 50 mins Servings: 4 Yield: 4 chicken breasts

Ingredients

½ cup balsamic vinegar

1 tablespoon olive oil

1 tablespoon Dijon mustard, or more to taste

1 clove garlic, or more to taste, minced

salt and freshly ground pepper to taste

4 large skinless, boneless chicken breast halves

1 pint cherry tomatoes, halved

1 lemon, zested and juiced

Directions

Step 1
Mix balsamic vinegar, olive oil, mustard, and garlic together in an oven-safe baking dish; season with salt and pepper. Place the chicken breasts in the vinegar mixture.

Step 2
Marinate chicken in the refrigerator for at least 4 hours.

Step 3
Preheat oven to 400 degrees F (200 degrees C).

Step 4
Roast chicken in the preheated oven for about 30 minutes. Add tomatoes to the baking dish and continue cooking until the chicken is no longer pink in the center and the juices run clear, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Step 5
Sprinkle lemon zest and drizzle lemon juice over the chicken.

Cook's Note:
I prepare and marinate frozen chicken in cookware the evening before and refrigerate overnight for quick cook-up next day.

Slow Cooker Spanish Beef Stew

By Moefunk04

I have never heard a complaint about my beef stew, it's a great new take on an old favorite! I prefer to serve the stew over white rice, it all depends on your taste. You can season the beef with a packet of Sazon instead of salt and pepper, for an even more Spanish style.

Prep: 10 mins Cook: 4 hrs 10 mins Total: 4 hrs 20 mins Servings: 6 Yield: 6 servings

Ingredients

1 pound beef stew meat

salt and ground black pepper to taste

½ cup chopped Spanish onion

2 cloves garlic, minced

2 cups chopped red potatoes

1 (14.5 ounce) can diced tomatoes

1 (12 ounce) jar sofrito

½ cup pitted and halved green olives

Directions

Step 1
Heat a large skillet over medium heat. Cook beef in hot skillet until completely browned, about 5 minutes; season with salt and pepper. Transfer beef to a slow cooker, retaining some of the beef drippings in the skillet.

Step 2
Return skillet to heat and heat the retained drippings. Saute onion and garlic in hot drippings until softened, about 5 minutes; add to beef in slow cooker.

Step 3
Stir potatoes, diced tomatoes, sofrito, and olives into the beef mixture.

Step 4
Cook on Low until beef and potatoes are fork-tender, 4 to 5 hours.

Chicken Breasts Pierre...By Nancy

One of my husband's favorites. I've been making this for over fifteen years, and he's not sick of it yet! Serve with pan sauces, crusty French bread, and a tossed green salad.

Prep: 30 mins Cook: 40 mins Total: 1 hr 10 mins Servings: 6

Ingredients

6 skinless, boneless chicken breast halves

¼ cup all-purpose flour

½ teaspoon salt

1 pinch ground black pepper

3 tablespoons butter

1 (14.5 ounce) can stewed tomatoes, with liquid

½ cup water

2 tablespoons brown sugar

2 tablespoons distilled white vinegar

2 tablespoons Worcestershire sauce

1 teaspoon salt

2 teaspoons chili powder

1 teaspoon mustard powder

½ teaspoon celery seed

1 clove garlic, minced

⅛ teaspoon hot pepper sauce


Directions

Step 1
In a shallow dish or bowl, combine flour, 1/2 teaspoon salt and ground black pepper. Coat chicken breasts with flour mixture. Melt butter in a large skillet over medium heat, and brown chicken on all sides. Remove from skillet, and drain on paper towels.

Step 2
Combine the tomatoes, water, brown sugar, vinegar, and Worcestershire sauce in the same skillet. Season with salt, chili powder, mustard, celery seed, garlic and hot pepper sauce. Bring to a boil; reduce heat, and return chicken to skillet. Cover, and simmer for 35 to 40 minutes, or until chicken is tender, no longer pink and juices run clear.

@patricia19 I always keep sazon in the pantry. I love the stuff! LOL

Don't tell me that! It's cruel to mention a new spice to someone whose addiction to spice is never satisfied. I'd already looked it up after reading the recipe for Spanish Beef Stew.

You're speaking to someone who has three separate grinders each for specialty salts and peppers, as well as...pauses to count...52 bottles of spices. Add to that a subscription to around the world quarterly spice kits.

I eat as our parents and grandparents did as I'm allergic to a chemical added to foods to prolong shelf storage. I'm also lucky to live in an area that offers plentiful game and fish and multiple farms.

I have spice grinders as well and two meat grinders. LOL One for the Kitchen Aid mixer and a standalone electric one.

Uh Oh! No enabling allowed!

I buy mine preground as in turkey. Or moose meat preground from friends. I have partridge, Dall sheep, goat, bear, and moose meat. Salmon, halibut, rainbow trout, and grayling. Since I cannot eat most of what is sold in groceries, I do lots of bartering with friends.

Ever since I found a website about making sausages I loved to make my own ground meats. I started out using store bought ground pork and adding the spices, etc. to mimic sausages until I eventually got the Kitchen Aid mixer and grinder and started making my own. I've actually never made them in the casings yet although I been doing it for a lot of years. I just think making bulk/loose ground sausage is more versatile. I do plan on buying some casings and making them that way. I also have a stove top smoker so I'm dying to trying it that way and smoke them with various wood chips to get different flavors.

I like making the ground kind mostly for things like my homemade lasagna which I usually make with 1-3 various kinds of meats (ground and/or diced which I vary every time I make it. As well as soups and stews, etc.

One-Pan Pasta

Martha Stewart Magazine

Inspired by a dish one of our food editors ate in Puglia, Italy. All the ingredients cook together in a straight-sided skillet, you don't even need to boil the water first—and it's on the table in just 20 minutes.

Prep: 15 mins Total: 20 mins Servings: 4

Ingredients

12 ounces linguine

12 ounces cherry or grape tomatoes, halved or quartered if large

1 onion, thinly sliced (about 2 cups)

4 cloves garlic, thinly sliced

1/2 teaspoon red-pepper flakes

2 sprigs basil, plus torn leaves for garnish

2 tablespoons extra-virgin olive oil, plus more for serving

Coarse salt and freshly ground pepper

4 1/2 cups water

Freshly grated Parmesan cheese, for serving

Directions

Step 1
Combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, 2 teaspoons salt, 1/4 teaspoon pepper, and water in a large straight-sided skillet. Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 9 minutes.

Step 2
Season to taste with salt and pepper, divide among 4 bowls, and garnish with basil. Serve with oil and Parmesan.

Soy-Glazed Salmon

This tasty, simple salmon recipe is from Anne Ford, of Palo Alto, California.

Prep: 30 mins Total: 30 mins Servings: 4

Ingredients

1/4 cup packed light-brown sugar

1/4 cup olive oil

3 tablespoons soy sauce

2 tablespoons fresh lemon juice

2 tablespoons dry white wine, or water

2 pounds salmon fillet

Lemon wedges, for serving

Directions

Step 1
Preheat oven to 400 degrees. with a rack in the center. Make the glaze: In a small bowl, stir brown sugar, olive oil, soy sauce, lemon juice, and white wine until the sugar has dissolved.

Step 2
Cut salmon fillet into 4 equal-size pieces; arrange, skin side down, in a single layer in a baking dish. Pour glaze over the fish, and turn to coat evenly.

Step 3
Bake until fish is opaque but still bright pink inside, basting every few minutes with glaze from baking dish, 15 to 20 minutes. Serve with lemon wedges.

30-Minute Chili

This easy chili recipe makes eight one-cup servings.

Everyday Food, March 2007

Prep: 25 mins Total: 30 mins Servings: 8

Ingredients

1 tablespoon vegetable oil

3 medium onions, chopped

6 garlic cloves, chopped

Coarse salt and ground pepper

1 can (6 ounces) tomato paste

3 tablespoons chili powder

2 tablespoons chopped canned chipotle chiles in adobo sauce

1/2 teaspoon ground cinnamon

3 pounds ground beef chuck

3 cans (14.5 ounces each) diced tomatoes in juice

1 bottle (12 ounces) mild lager beer

2 cans (14.5 ounces each) kidney beans, rinsed and drained

Shredded cheddar cheese (optional)

Directions

Step 1
In a Dutch oven or large (5-quart) heavy pot, heat oil over medium-high. Add onions and garlic. Season with salt and pepper, and cook, stirring occasionally, until softened, 3 to 5 minutes.

Step 2
Add tomato paste, chili powder, chipotles, and cinnamon. Cook, stirring, until mixture has begun to brown, 2 to 3 minutes. Add beef, and cook, breaking it up with a spoon until no longer pink, about 5 minutes.

Step 3
Add tomatoes with their juice, beer, and beans. Bring to a boil, and reduce to a rapid simmer. Cook over medium heat until chili has thickened slightly and beans are tender, about 5 minutes. Sprinkle with cheese, if desired.

The CPS Butter Cookie, Chicago Public Schools

The CPS butter cookie was a simple cookie, flavored only with vanilla. It had a nice crispy edge and a tender crumbly texture in the middle and was instantly identified by the three-finger press.

CPS Butter Cookies
Makes about 2 dozen

1 pound unsalted butter, softened

1 cup granulated sugar

2 tablespoons vanilla paste (you can sub extract if you like)

½ teaspoon fine sea salt

4 cups all-purpose flour

1. Heat oven to 375° and prepare 2 large sheet pans with parchment paper.

2. In the bowl of your stand mixer beat the butter and sugar with the paddle attachment until light and fluffy. Add the vanilla and blend in. Mix the salt into the flour, then add to the mixer and beat on medium until combined.

3. Using a large ice cream scoop or a large spoon, make balls of dough about the size of a small tangerine and place two inches apart on your cookie sheets. Using three fingers, press down on top of the dough to flatten, leaving the finger marks on the cookie. Place the cookies on their sheet into the fridge and chill for at least an hour. Bake 15-18 minutes until lightly golden brown on the edges. Cool completely on a rack on the pan then transfer to an airtight container for up to a week or freeze for up to three months.

Want to store for fresh-baked at another time? Freeze the prepped cookies in a single layer on a sheet pan, and then transfer to a zip-top bag. Bake from frozen, adding a few minutes to the baking time.

Chicken-and-Sausage Gumbo

Prep: 15 mins Cook: 1 hr Stand: 10 mins Total: 1 hr 25 mins Yield: 8 Servings

Ingredients

2 red onions, sliced

1 (10 oz.) package frozen cut okra, thawed

1 large yellow bell pepper, seeded and chopped

4 ribs celery with leaves, sliced

¾ cup finely chopped, fresh flat-leaf parsley

4 garlic cloves, thinly sliced

2 bay leaves

2 teaspoons salt

1 teaspoon dried thyme

1 teaspoon cayenne pepper

1 teaspoon freshly ground black pepper

½ teaspoon ground allspice

12 chicken thighs

1 pound cooked andouille sausage or kielbasa, sliced 1/2 inch thick

⅓ cup vegetable oil

⅔ cup all-purpose flour

6 cups chicken broth

1 (6 oz.) can tomato paste

1 (14 to 16 oz.) can whole peeled tomatoes, drained and chopped

½ cup minced scallion greens

2 tablespoons distilled white vinegar, or to taste

12 cups cooked white rice

Directions

Step 1
In a large bowl, stir together onions, okra, bell pepper, celery, 1/4 cup parsley, garlic, bay leaves, salt, thyme, cayenne, black pepper and allspice. Set aside.

Step 2
In a large Dutch oven, cook chicken in batches over medium heat until browned, about 5 minutes a side; transfer to a large bowl. Cook sausage in Dutch oven over medium heat, stirring constantly until lightly browned, about 6 minutes; transfer to bowl with chicken. Pour fat from Dutch oven into a glass measure and add enough vegetable oil to equal 2/3 cup. Pour into Dutch oven and heat over medium-low heat, scraping up any browned bits. Gradually whisk in flour and cook, stirring frequently, until it is a very dark, rich brown, about 30 minutes; be careful not to burn it.

Step 3
Add broth all at once and scrape up any browned bits. In another bowl, blend tomato paste with 2 cups water and stir into broth with chopped tomatoes. Add reserved vegetables, chicken and sausage. Bring to a boil over high heat; reduce heat to low and simmer for 1 hour, until thickened.

Step 4
Stir in remaining 1/2 cup parsley, scallion greens and vinegar and cook, stirring, for 5 minutes. Remove Dutch oven from heat, cover and let stand for 10 minutes. Discard bay leaves.

Step 5
Serve gumbo on top of rice in bowls.

Sausage and Cheese Breakfast Casserole

Prep this the night before for an easy breakfast or brunch. Find turkey sausage in the supermarket's freezer section with other breakfast meats.

By Kathy Kitchens Downie, RD
Recipe by Cooking Light April 2008

Hands-On: 18 mins Total: 9 hrs 43 mins Yield: 12 servings (serving size: about 1 cup)

Ingredients

1 teaspoon canola oil

12 ounces turkey breakfast sausage

2 cups 1% low-fat milk

2 cups egg substitute

1 teaspoon dry mustard

½ teaspoon freshly ground black pepper

¼ teaspoon salt

¼ teaspoon ground red pepper

3 large eggs

16 (1-ounce) slices white bread

1 cup (4 ounces) finely shredded reduced-fat extra-sharp cheddar cheese

Cooking spray

Directions

Step 1
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sausage to pan; cook 5 minutes or until browned, stirring and breaking sausage to crumble. Remove from heat; cool.

Step 2
Combine milk and next 6 ingredients (through eggs) in a large bowl, stirring with a whisk.

Step 3
Trim crusts from bread. Cut bread into 1-inch cubes. Add bread cubes, sausage, and cheddar cheese to milk mixture, stirring to combine. Pour bread mixture into a 13 x 9–inch baking or 3-quart casserole dish coated with cooking spray, spreading egg mixture evenly in baking dish. Cover and refrigerate 8 hours or overnight.

Step 4
Preheat oven to 350°.

Step 5
Remove casserole from refrigerator; let stand 30 minutes. Sprinkle casserole evenly with paprika. Bake at 350° for 45 minutes or until set and lightly browned. Let stand 10 minutes.

Easy Homemade Breakfast Sausage.

From Rock Recipes

PREP TIME
20 minutes
COOK TIME
10 minutes
TOTAL TIME
30 minutes



Ingredients
2½ pounds pork shoulder or butt, , cut in small cubes (or the same amount of ground pork)
2 tsp smoked paprika
2 tsp brown sugar
1 tsp kosher salt
1 tsp freshly ground black pepper
½ tsp chili flakes
½ tsp allspice
½ tsp nutmeg
2 tsp onion powder
1 tsp garlic powder
1 tsp marjoram, (or oregano)
1 tsp ground sage
pinch cayenne pepper, (or more to taste)
1 tsp dry thyme


Instructions

Mix the salt and spices together until well combined.
Cut the pork into small cubes.
Toss the pork cubes in the spice mixture until they are completely coated. (Note: If you are using pre-ground pork add it to a bowl a little at a time, sprinkling some of the spice mix between the layers before mixing together well. This ensures an even distribution of the spices throughout the sausage.)
Coarsely grind the spiced pork cubes. Cover and place in the fridge for an hour or two or preferably overnight for the flavors to blend together.
Form into 3 ounce patties and fry to lightly golden brown.
If freezing the sausage, place each patty between 2 pieces of parchment paper to more easily separate them when frozen. Stack a few at a time and wrap in plastic wrap or place in ziploc bags to freeze

Nutrition Information
Yield
12
Serving Size
12 large sausage patties
Amount Per Serving
Calories
127
Saturated Fat
1g
Cholesterol
57mg
Sodium
247mg
Carbohydrates
2g
Fiber
1g
Sugar
1g
Protein
21g

Becca's Potato Bacon Soup
This creamy potato soup is good any time of the year, but especially in cold weather months. It reheats well and can be made without bacon or cheese. This is filling enough to be served as a main dish, but also makes a nice side soup if served in smaller portions. Feel free to add your own ingredients: other vegetables, seasonings, different cheeses, etc. When serving, some options for garnish are chopped green onions, additional crumbled bacon, shredded cheese, and parsley. Enjoy!
By Reebs
Prep:
20 mins
Cook:
25 mins
Total:
45 mins
Servings:
6
Yield:
6 servings
Becca's Potato Bacon Soup
Ingredients
Ingredient Checklist
6 slices cooked bacon, crumbled, or more to taste
6 cups peeled and cubed potatoes
4 cups chicken broth, or more as needed
2 carrots, shredded
1 yellow onion, chopped
1 tablespoon dried parsley
½ teaspoon celery seed
salt and ground black pepper to taste
2 cups milk
¼ cup all-purpose flour
4 slices American cheese, cut into small pieces
6 green onions, chopped (Optional)
Directions
Instructions Checklist
Step 1
Place cooked bacon in a large stockpot over medium-high heat; add potatoes, chicken broth, carrots, onion, parsley, celery seed, salt, and pepper. Bring mixture to a boil, cover stockpot with a lid, reduce heat to medium-low, and simmer, stirring frequently and slightly mashing potatoes, until potatoes are fully cooked, at least 20 minutes. Add extra chicken broth if needed.

Step 2
Whisk milk and flour together in a bowl or measuring cup until frothy; slowly pour into soup while constantly stirring. Bring soup back to a simmer and cook until soup is thickened, 3 to 5 minutes.

Step 3
Remove soup from heat and stir in American cheese until completely melted. Ladle soup into serving bowls and garnish with green onions.

Cook's Note:
When cutting potatoes, if you want chunkier soup, make the pieces bigger. If you don't want any pieces left, cut them small. If creamier soup is desired, cook longer until potatoes are mostly broken-down.

Tips
Colby-Jack cheese can be substituted for the American cheese.

Nutrition Facts
Per Serving: 282 calories; protein 12g; carbohydrates 40.8g; fat 8.2g; cholesterol 27.6mg; sodium 982.7mg.

That soup sounds really good to me, Amy, as I sit on the couch watching the flakes sail down! I could sub turkey bacon and not use the cheese. I have everything else, so there is no need to shop before assembling. Thanks!

Air-Fried Mediterranean Vegetable Medley
From; Better Homes and Gardens

Hands-On: 15 mins Total: 25 mins Servings: 4 Yield: 3 1/2 cups

Ingredients

½ small eggplant, cut into 1/4-inch thick slices and wedged (2 cups)

1 small zucchini, cut into 1/4-inch slices (1 1/4 cups)

1 small summer squash, cut into 1/4-inch slices (1 cup)

1 cup shiitake mushrooms, stemmed and sliced

1 cup whole grape tomatoes

2 tablespoons olive oil

2 cloves garlic, minced

½ teaspoon dried oregano

½ teaspoon kosher salt

1 teaspoon lemon zest

Directions

Step 1
Combine eggplant, zucchini, summer squash, mushrooms, tomatoes, olive oil, garlic, oregano, and salt in a large bowl. Working in batches if necessary, cook vegetables in an even layer at 360°F for 10 minutes, stirring halfway through, until tender and edges are golden brown. Keep cooked vegetables warm in a 200°F oven while cooking the rest. Sprinkle with lemon zest before serving.

Macaroni and Cheese with Cashew Cream

A skillet-toasted bread crumb topper provides a buttery crunch to this homemade mac and cheese from Gina Homolka. Source: Better Homes and Gardens

Ingredients

½ cup raw cashews

1 cup water, plus more as necessary

Kosher salt

8 ounces whole-grain macaroni elbows or other short pasta

2 ½ cups broccoli florets

1 teaspoon butter*

1 cup shredded cheddar cheese*

1 ½ tablespoon grated Parmesan or nutritional yeast*

¼ teaspoon garlic powder

¼ teaspoon onion powder

¼ teaspoon dry mustard powder

Toasted Bread Crumbs (optional; see recipe)

Directions

Step 1
For cashew cream: In a blender combine cashews and 1 cup water. Blend on high until very smooth, about 2 minutes. (If not using a high-speed blender, soak your cashews in boiling water 2 to 4 hours before blending.)

Step 2
Cook pasta according to package directions. Add broccoli for the last 2 minutes of cooking. Drain, reserving 1 cup of the cooking liquid.

Step 3
In the same pot, heat butter over low. Add cashew cream, cheddar cheese, Parmesan, garlic powder, onion powder, mustard powder, and 1/2 teaspoon kosher salt. Whisk constantly until cheddar is melted, 1 to 2 minutes. Remove from heat. Add pasta to pot and stir, adding enough of the reserved cooking liquid until creamy. Adjust salt as needed. If desired, top with Toasted Bread Crumbs. Serves 4.

*
This recipe is easy to adjust for food intolerances or diets. Substitute gluten-free macaroni, use dairy-free butter and cheddar (Gina recommends Violife brand), or substitute dairy-free Parmesan (Go Veggie is Gina's go-to) or nutritional yeast. Nutritional yeast is a dairy-free ingredient often used as a substitute for Parmesan. Nutrition analysis: 403 calories, 15 g protein, 56 g carbohydrate, 16 g total fat (4 g sat. fat), 0 mg cholesterol, 9 g total fiber, 4 g total sugar, 7% Vitamin A, 57% Vitamin C, 354 mg sodium, 4% calcium, 32% iron

Fresh Corn and Chicken Chowder

Fresh sweet corn and green bell pepper lend a taste of summer to this 30-minute chicken chowder recipe.

Source: Better Homes and Gardens  Total 30 minutes Servings 4

Ingredients

12 ounces skinless, boneless chicken breast halves or chicken thighs

4 fresh ears of sweet corn

1 32 ounce container reduced-sodium chicken broth

1 small green sweet pepper, chopped (1/2 cup)

1 cup milk

1 ¼ cups instant mashed potato flakes

Salt and ground black pepper

Crushed red pepper (optional)

Directions

Step 1
In Dutch oven combine chicken, corn and broth. Cover; bring to boiling over high heat. Reduce heat. Simmer 12 minutes or until chicken is no longer pink. Remove chicken and corn to cutting board.

Step 2
Add half the sweet pepper to broth in Dutch oven. Stir in milk and potato flakes. Shred chicken using two forks. Return chicken to Dutch oven. Using a kitchen towel to hold hot corn, cut kernels from cobs. Place corn in Dutch oven; heat through. Season to taste with salt and pepper. Sprinkle each serving with remaining sweet pepper and crushed red pepper. Makes 4 servings.

Sweet Potato, Carrot & Apple Sippable Soup

A dash of cayenne pepper adds subtle heat to this creamy soup.

Carolyn Casner

Active: 20 mins Total: 40 mins Servings: 6

Ingredients

2 tablespoons extra-virgin olive oil

1 cup chopped onion

1 cup chopped carrot

1 teaspoon ground cumin

¾ teaspoon salt

¼ teaspoon cayenne pepper

4 cups low-sodium vegetable broth

1 large sweet potato, peeled and cut into 1-inch pieces

1 medium Honeycrisp apple, unpeeled, chopped

1 tablespoon cider vinegar

Pepitas or sunflower seeds for garnish

Chopped fresh parsley or cilantro for garnish

Directions

Step 1
Heat oil in a large saucepan over medium heat. Add onion and carrot; cook, stirring, until starting to soften, about 2 minutes. Add cumin, salt and cayenne; cook, stirring, until fragrant, about 1 minute. Add broth, sweet potato and apple; bring to a boil. Reduce heat to maintain a simmer and cook, stirring once or twice, until the sweet potato and apple are very tender. Remove from heat.

Step 2
Using an immersion blender, puree the mixture until very smooth. (Alternatively, use a blender and puree the mixture in batches. Use caution when blending hot liquids.) Ladle into 6 bowls or jars. If desired, garnish with pepitas (or sunflower seeds) and parsley (or cilantro).

Roasted Sweet-Potato Salsa

Sweet potatoes get roasted with red onions and then tossed together with avocados and tomatoes in this versatile and flavorful salsa. By Martha Stewart

Ingredients

1 large sweet potato (1 pound), peeled and diced small

1 red onion, diced small

1 tablespoon extra-virgin olive oil

1 medium tomato, diced small

1 avocado, diced small

2 tablespoons chopped fresh cilantro

1/4 cup fresh lime juice (from 2 limes)

Coarse salt

Directions

Step 1
Preheat oven to 450 degrees. Toss together sweet potato, red onion, and olive oil on a rimmed baking sheet. Roast until sweet potato is tender and browned in spots, about 20 minutes. Transfer to a large bowl and let cool completely.

Step 2
Add tomato, avocado, cilantro, and lime juice. Season with salt and toss to combine.

Cook's Notes
Quick ways to enjoy this salsa: Serve with crackers or a toasted baguette for a snack. Scatter over chopped lettuce for a simple salad. Stir into couscous to create an easy side dish. Use as a topping for chicken tacos or nachos. Fold into scrambled eggs at breakfast.

One-Pan Chicken Parmesan Pasta

This chicken Parmesan pasta uses the one-pot pasta method to cook your noodles, chicken, and sauce in one skillet for a fast and easy dinner with minimal cleanup. Finish the dish under the broiler to achieve a delicious melted cheese crust.

Hilary Meyer

Ingredients

2 tablespoons extra-virgin olive oil, divided

¼ cup whole-wheat panko breadcrumbs

1 tablespoon plus 1 teaspoon minced garlic, divided

1 pound boneless, skinless chicken breast, cut into 1/2-inch pieces

1 teaspoon Italian seasoning

¼ teaspoon salt

3 cups low-sodium chicken broth

1 ½ cups crushed tomatoes

8 ounces whole-wheat penne

½ cup shredded mozzarella cheese

¼ cup shredded Parmesan cheese

¼ cup chopped fresh basil

Directions

Step 1
Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Add panko and 1 teaspoon garlic. Cook, stirring, until the panko is golden brown, 1 to 2 minutes. Transfer to a small bowl and set aside. Wipe out the pan.

Step 2
Heat the remaining 1 tablespoon oil in the pan over medium-high heat. Add chicken, Italian seasoning, salt and the remaining 1 tablespoon garlic. Cook, stirring frequently, until the chicken is no longer pink on the outside, about 2 minutes. Add broth, tomatoes and penne. Bring to a boil and cook, uncovered, stirring frequently, until the penne is cooked and the sauce has reduced and thickened, 15 to 20 minutes.

Step 3
Meanwhile, position an oven rack in the upper third of the oven. Preheat the broiler to high. When the pasta is cooked, sprinkle mozzarella over the penne mixture. Place the pan under the broiler; broil until the mozzarella is bubbling and beginning to brown, about 1 minute. Top with the panko mixture, Parmesan and basil.