Green Bean Salad with Pickled Red Onions and Fried Almonds Inspired by a salad at?
I realize that this should make four salad portions but confess it only served us two (minus a few beans for the little bean). Your portion size will vary by your level of green bean obsession.
About the almonds, I didn’t get them as toasty as I’d hoped to in the pan but love the finish frying them in olive oil gets you. If you’re as fanatical about those coffee colored almond insides I mentioned above as I am, you might want to start with very well toasted almonds (you can do this in a 350 oven for about 7 to 10 minutes but keep a close eye on them so they don’t burn). You could still finish them in the pan or just toss them with 1 teaspoon of the olive oil, then season them. I realize these almond directions could benefit from another round of testing but I’m getting on a plane in about 9 hours and my brain, it’s already on island time. I get a pass, right?
1 pound green beans or haricot vert (skinny ones) 1/2 a fennel bulb (about 1/2 pound) 1 stalk celery, trimmed 1/2 medium red onion 1 tablespoon lemon juice 1/4 cup red wine vinegar 1/4 cup water 1 tablespoon kosher salt (I use Diamond brand; use less if you’re using?) 1 1/2 teaspoons sugar 1/3 cup (about 2 ounces) whole almonds 2 tablespoons plus 2 teaspoons olive oil
If you’ve got an adjustable blade slider, time to make it earn its keep! Very thinly slice half your fennel bulb, your celery and your half onion. If you don’t have a fancy slicer, just slice them thinly with a knife. Toss the fennel with lemon juice to prevent browning and also because it makes it extra delicious.
In a small bowl, whisk together the vinegar, water, salt and sugar together. Add the onions and set them aside for about an hour. If you don’t have an hour, 30 minutes will still pickle them to deliciousness but they will only get better with age.
Meanwhile, bring a large pot of salted water to boil. Trim and tail green beans, something I just discovered I could do with kitchen shears. For me, it was a time saver. Boil beans until crisp-tender, about 4 to 5 minutes for regular green beans and about 3 minutes for skinny ones (a.k.a. “haricot vert” — what I used). Plunge in an ice water bath. Drain and pat dry. (If you have no patience for the precision of ice water baths, take the green beans out a full minute early as they will continue cooking as they cool.)
Heat a small heavy skillet to medium heat and add one teaspoon olive oil. Add almonds and toss until lightly browned, 2 to 3 minutes. Season lightly with salt and pepper to taste. Transfer almonds to a plate, let cool, and cut each almond into half or thirds.
Assemble your salad: Toss green beans with most of fennel, all of celery and half of the pickled red onions. Sprinkle two tablespoons of the red onion pickling liquid and two tablespoons of olive oil over the mixture. Season generously with salt and pepper. Taste, adjust seasonings and ingredient levels to your preferences — we found we wanted more fennel, red onion?and?pickling liquid.
Vidalia Onion Soup with Wild Rice and Blue Cheese Adapted, just a little, from Charlie Trotter via?
* Thankfully, Vidalias don’t require a trip to Georgia to buy (though, were it in my power, I’d be there in a heartbeat) as they’re fairly widely distributed; nevertheless, if you can’t get them at your grocery store (I found them at Whole Foods this time), I find that (Georgia-folk,?please?cover your ears) Spanish, Texas 1015s, Walla Walla and other sweet varieties of onion are adequate substitutes.
Due to the mild flavor of this soup, if you’ve got good, homemade stock stashed away, this is a great time to defrost it.
Trotter calls for an herb bundle in this soup that’s roughly 3/4 cup of your favorite fresh herbs, chopped. (He calls for 3 tablespoons chopped chives, basil, flat-leaf parsley and 4 tablespoons chopped tarragon, though I don’t think you need to be overly rigid in adhering to a formula.)
Serves 4
1/2 cup wild rice, uncooked 3 tablespoons unsalted butter 2 1/2 pounds (about 4) Vidalia onions, or other sweet onions, quartered and very thinly sliced 6 cups chicken or vegetable stock Herb bundle (see Note above) Salt and pepper 8 slices baguette 2 tablespoons extra-virgin olive oil 4 ounces Maytag or other young, not too sharp, blue cheese, at room temperature
Cook the wild rice in a small saucepan according to package directions. Usually, 2 cups of water is the amount needed for 1/2 cup wild rice. Bring to a boil, reduce heat to a very low simmer and cover the pot. Let it cook, undisturbed, until the rice is tender and the water is absorbed, about 50 to 55 minutes. Set aside.
Melt the butter in the bottom of a 4- to 5-quart saucepan or Dutch oven over moderately low heat. Add the onions, toss to coat them in oil and cover the pot. Reduce the heat to real low and let them slowly steep for 15 minutes. They don’t need your attention; you can even check your email, eh, who are we kidding, Facebook.
After 15 minutes, uncover the pot, raise the heat slightly and season the onions with a bit of salt and pepper. Cook onions, stirring frequently, for another 15 to 25 minutes, until they are tender, limp and sweet. Add the stock and simmer for 20 minutes. Wrap the herbs (see Note up top) in a small piece of cheesecloth and tie with kitchen string. Trotter suggests you drop the bundle into the broth for one minute, then remove it, but after going through such an effort to make one, I decided to leave mine in a little longer; it made me feel better. Adjust seasonings with additional salt and pepper, if needed.
Heat oven to 400 degrees. Brush both sides of the baguette slices with oil. Bake on a baking sheet until light golden brown, 5 to 10 minutes. While the croutons are still warm, spread them with blue cheese.
To serve, divide the rice among four bowls, and ladle broth and onions on top. Float two croutons in the center of each bowl, and sprinkle with more pepper. Eat immediately.
?Time:?30 minutes active prep, 45 to 60 to bake, plus cooling time?
Source:?
Cake
4 large eggs
1 cup (215 grams) brown sugar, light or dark
12 ounces (340 grams) grated carrots, or 2.75 cups, gently packed; start with more (about 15 ounces) to account for trimming and peeling
3 cups (340 grams) almond flour or almond meal; cups were scooped then leveled
Heaped 1/2 cup (45 grams) finely shredded unsweetened coconut
1 cup (155 grams) diced, pitted dates
1 1/2 teaspoons kosher salt (Diamond brand; use 1 teaspoon of other brands)
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 1/2 teaspoons baking powder
1/3 cup (75 grams) melted coconut oil, olive oil, or a neutral oil
1 teaspoon vanilla extract
Frosting
1 cup (8 ounces or 225 grams) non-dairy or regular cream cheese [see Note]
2 tablespoons (30 grams) sour cream or plain yogurt
1/2 cup light brown sugar
1/2 teaspoon vanilla bean paste (replace with additional extract if you don’t have)
1/2 teaspoon vanilla extract
Make the cake:?Heat your oven to 325°F (160°C). Coat a 9-inch round (or 8-inch square) cake pan with nonstick spray and line the bottom with parchment paper. Set side.
Place the eggs and 1 cup brown sugar in the bowl of an electric mixer and whisk at medium-high speed for 8 minutes, or until thick and doubled in volume. Combine remaining ingredients — carrots, almond flour, coconut, dates, salt, spices, baking powder, oil, and vanilla — in a large bowl, tossing to combine. Fold the carrot mixture into the beaten egg mixture, trying to deflate the eggs as little as possible, and spoon the mixture into your prepared cake pan. Smooth the top of the cake so that it’s level.
Bake for 50 to 60 minutes but please note: A toothpick inserted into the center will come out clean of batter as early as 35 to 40 minutes but it will not be baked enough (i.e. the crumb might be damp and might even seem a little underbaked in the center) unless you take it another 10 to 15 minutes. The cake is forgiving of what you might think is overbaking, even if the sides seem dark.
Remove cake from oven and immediately run a knife around the cake, to loosen anywhere that might be stuck. Let cool for 15 minutes in pan on a rack, then flip it out onto a baking rack, peel off the parchment, and let cake cool right side-up until it’s at room temperature. I usually hurry this along either outside on a cold day or in the fridge.
Make the frosting:?[See Note about cream cheese temps in the post] In a stand mixer, food processor, or with a hand-mixer: Beat or blend cream cheese, sugar, sour cream, and and vanilla paste and extract until creamy and light.
To frost and decorate:?Spread 2/3 (just eyeball it) of frosting on cooled cake and spread it in a thin, smooth layer. Place the remaining frosting in a bag and snip the corner off. Pipe overlapping squiggles around the cake until you’re out of frosting.
Do ahead:?Keep leftover cake in fridge. It keeps (without seeming dry, hooray) for 5 to 6 days.
My favorite Grilled Chicken Sandwich, made with tender, pickle-brined grilled chicken breast with a zesty slaw and spicy mayo – so good!!
Prep Time:15minutes?mins
Cook Time:15minutes?mins
marinate time:4hours?hrs
Total Time:4hours?hrs?30minutes?mins
Yield:?4?servings
Course:?Dinner, Lunch
Cuisine:?American
Equipment
Meat Tenderizer
Instant Read Thermometer
Ingredients
4?small?boneless skinless chicken breasts?(preferably organic, 6 oz each (tenderloin removed))
2?cups?pickle juice?(or enough to cover)
3/4?teaspoon?garlic powder
3/4?teaspoon?paprika
1/8?teaspoon?cayenne pepper
olive oil spray
For the sandwich:
4?tablespoons?light mayo
1?tablespoon?sriracha
12?dill pickle chips
4?whole wheat rolls?(such as 647 Rolls or Martins potato rolls)
Slaw:
1?teaspoon?Dijon mustard
1?teaspoon?olive oil
1/8?teaspoon?kosher salt
2?teaspoons?red wine vinegar
1 1/2?cups?thinly sliced red and green cabbage
1/2?cup?shredded carrots
Instructions
Pound out the thicker end of the chicken breast to make the thickness even on both ends, about 1/2-inch thick, this will ensure the chicken cooks even. Use the?tenderizer?to tenderize the breast (this is optional, but will give you the most tender chicken breast).
Add chicken to a shallow bowl and pour enough pickle juice to cover. Cover and refrigerate at least 4 hours, or up to 8 hours.
Make the spicy mayo:?Combine mayo and sriracha, set aside.
In a medium bowl whisk vinegar, 1 teaspoon olive oil, Dijon and 1/8 teaspoon salt. Add cabbage and carrots and toss to combine. Cover and chill until ready to assemble sandwiches.
When ready to cook, preheat the grill on high.
Combine garlic powder, paprika, cayenne pepper and 1/4 teaspoon salt in a small bowl. Rub chicken on both sides with olive oil spray then spread the spices all over both sides.
When the grill is hot, reduce heat to medium-low, oil the grates and add the chicken.
Cook 4 to 5 minutes on each side, or until an instant-read thermometer inserted into the thickest part of the breast reads 165F, careful not to overcook so you don’t dry out the chicken.
To assemble sandwiches, place the spicy mayo and slaw on both sides of the rolls. Add the chicken and pickle slices.
Moist cinnamon apple bread recipe made with applesauce, small chunks of fresh apples and walnuts in every bite. It's so moist and delicious, you won't believe it's light!
Prep Time:20minutes?mins
Cook Time:55minutes?mins
cooling time:20minutes?mins
Total Time:1hour?hr?35minutes?mins
Yield:?16?slices
Course:?Breakfast, Brunch
Cuisine:?American
Ingredients
1?large?apples?(peeled and diced into 1/4" pieces)
1/2?tsp?lemon juice
1?tbsp?agave
1/8?tsp + 1/2 tsp?cinnamon
1 1/2?cups?homemade applesauce?(or store bought)
1 1/2?cups?white whole wheat flour?(I like King Arthur, all purpose flour can also be used)
3/4?cup?brown sugar?(not packed)
1?tsp?baking soda
1/4?tsp?ground nutmeg
1?pinch?allspice
1/4?teaspoon?kosher salt
2?tbsp?vegetable oil
2?large?egg whites
1 1/2?tsp?vanilla extract
baking spray
1 1/2?oz?chopped walnuts
Instructions
In a medium bowl combine apple, 1/8 tsp cinnamon, agave, and lemon juice. Set aside.
Preheat oven to 350°. Spray a 9 x 5 inch loaf pan with baking spray.
In a medium bowl, combine flour, baking soda, nutmeg, cinnamon, allspice and salt with a wire whisk. Set aside.
In a large bowl mix oil, egg whites, sugar, apple sauce and vanilla; beat at medium speed with a hand or stand mixer until thick. Scrape down sides of the bowl.
Add the flour mixture, then blend at low speed until combined. Do not over mix.
Fold in apples and walnuts.
Pour batter into loaf pan and bake in the center rack about 55 minutes, or until a toothpick inserted in the center comes out clean.
Let the pan cool at least 20 minutes, bread should be room temperature before slicing.
Nutrition
Serving:?1/2 inch thick slice,?Calories:?124kcal,?Carbohydrates:?21g,?Protein:?2.5g,?Fat:?4g,?Saturated Fat:?0.5g,?Sodium:?105.5mg,?Fiber:?2g,?Sugar:?11g
This is the BEST Macaroni Salad recipe with tomatoes and black olives, the perfect side dish for all your summer BBQs.
Prep Time:15minutes?mins
Cook Time:10minutes?mins
Total Time:25minutes?mins
Yield:?7?servings
Course:?Salad, Side Dish
Cuisine:?American
Ingredients
6?oz?uncooked elbows?(wheat or gluten-free)
2?ripe?medium tomatoes?(diced)
1/4?red onion?(or white, finely chopped)
1/4?cup?Hellmann's light mayonnaise
1?tbsp?white vinegar
1/4?teaspoon?garlic powder
1?tsp?dried oregano
2.5?oz can?sliced black olives
kosher salt and black pepper?(to taste)
Instructions
Bring a large pot of generously salted water to a boil. Add the macaroni and cook according to package directions.
Drain and rinse under cold water.
Meanwhile, in a large bowl, combine mayonnaise, vinegar, tomatoes (and all of the juice from the tomatoes), olives, onion, garlic powder, oregano salt and pepper. Mix well.
When the pasta is done, mix it in and serve right away room temperature or chilled.
This Sheet Pan Shrimp with Corn and Tomatoes is the perfect one-pan summer dinner, with easy cleanup!
Prep Time:15minutes?mins
Cook Time:15minutes?mins
Total Time:30minutes?mins
Yield:?4?servings
Course:?Dinner, main dish
Cuisine:?American
Equipment
sheet pan
Ingredients
1 1/2?pounds?jumbo shrimp?(peeled and deveined, tail-off)
2?tablespoons plus 2 teaspoons?extra-virgin olive oil?(divided)
3?garlic cloves?(minced)
1?teaspoon?Old Bay seasoning
1?teaspoon?kosher salt?(divided)
4?ears?of corn?(shucked and kernels removed)
1?pint?grape or cherry tomatoes
2?tablespoons?chopped fresh chives
Zest of 1 lemon?(plus 1 lemon cut into wedges for serving)
Instructions
Preheat oven to a broil on high 6 inches from the heating element and line sheet pan with foil.
Toss the corn with 1 tablespoon olive oil and 1/2 teaspoon salt on the prepared baking sheet until evenly coated and combined. Spread into an even layer.
Broil until the corn begins to char in spots, tossing halfway through, about 6 to 7 minutes. Remove from the oven.
Meanwhile, pat shrimp dry and place in a medium bowl with 2 teaspoons olive oil, garlic, Old Bay seasoning, lemon zest and ? teaspoon salt. Toss gently to coat.
Spread the shrimp on top of the corn and add the tomatoes, drizzle with the remaining 1 tablespoon of oil then broil until the shrimp are opaque throughout and the tomatoes start to burst, about 7 to 8 minutes.
Top everything with chives and serve with extra lemon wedges on the side.
A frittata is an Italian version of an omelet. It’s wonderful for breakfast or an elegant brunch. One of our favorite versions is a frittata with zucchini and tomatoes. This zucchini and tomato frittata combines savory seasonings with fresh garden vegetables for a deli...
10m
PREP TIME
15m
COOK TIME
133
CALORIES
11
INGREDIENTS
Servings: 6
Ingredients
1 teaspoon olive oil
1 medium zucchini, cut in half lengthwise, then into 1/4-inch slices (2 cups)
1 medium tomato, chopped (1 cup)
2 teaspoons?
1/2 teaspoon?
1/4 teaspoon?
1/4 teaspoon?
1/4 teaspoon?
6 eggs
1/4 cup milk
1/2 cup shredded Cheddar cheese
INSTRUCTIONS
1Heat oil in large ovenproof nonstick skillet on medium heat. Add zucchini; cook and stir 2 minutes. Add tomato, minced onion, garlic powder, seasoned salt, thyme leaves and pepper; cook and stir 1 minute. Reduce heat to medium-low.
2Beat eggs and milk in medium bowl with wire whisk until well blended. Pour over vegetables in skillet. Cover and cook without stirring 5 to 7 minutes or until eggs are just set on bottom.
3Sprinkle with cheese. Cover and cook 2 minutes longer or until cheese is melted.
Tomato pie is a savory pie filled with fresh tomatoes and sprinkled with cheese. Try our delicious tomato pie recipe, featuring fresh tomatoes and melted gruyere and parmesan cheese in a flaky crust. Whether you're craving a pizza or want to try something new, this tomato pie recipe is sure to bring amazing flavors to your table!?
15m
PREP TIME
1hr
COOK TIME
12
INGREDIENTS
Servings: 8
Ingredients
1 refrigerated pie crust, from 14.1-ounce package
1 1/2 pounds refrigerated pie crust, from 14.1-ounce package
1 1/2 teaspoons salt, divided
1 shallot, thinly sliced
2 tablespoons extra-virgin olive oil
3/4 teaspoon?
1/2 teaspoon?
1/4 teaspoon?
1/4 teaspoon?
4 teaspoons?
3/4 cup shredded Gruyere cheese
1 tablespoon grated Parmesan cheese
INSTRUCTIONS
1Preheat oven to 450°F. Roll out pie dough on lightly floured surface into 12-inch circle. Place dough in 10-inch tart pan, pressing into bottom and up sides. Trim off any excess dough. Pierce crust several times with fork. Blind bake 10 to 12 minutes or until lightly browned.
2Meanwhile, toss tomatoes with 1 teaspoon of the salt in large bowl. Transfer tomatoes to colander and let stand 30 minutes; shake to remove excess juice. Return tomatoes to bowl. Add remaining salt, shallot, olive oil, oregano, garlic powder, black pepper and basil, tossing to mix well.
3Spread mustard on bottom of pie crust. Sprinkle with Gruyere. Shingle tomatoes over top, then sprinkle with Parmesan cheese.
4Bake 40 to 45 minutes, until crust is golden brown and tomatoes are bubbling. Remove from oven and cool 20 minutes. Cut into wedges. Serve warm or at room temperature.
Create a delicious and nutritious treat with this roasted chickpea recipe. Crispy roasted chickpeas make a healthy alternative to chips and can also be used as a topping for salads, grain bowls and more. How do you roast chickpeas? It’s easy! Season chickpeas with?, drizzle with olive oil and pop them in the oven for about an hour. Store in an airtight container to keep your chili-roasted chickpeas good for a week.
?
20m
PREP TIME
1hr
COOK TIME
145
CALORIES
3
INGREDIENTS
Servings: 12 (1/4-cup)
Ingredients
3 cans (15 1/2 ounces each) chickpeas, drained and rinsed
3 tablespoons olive oil
1 package?
INSTRUCTIONS
1Preheat oven to 350°F. Squeeze chickpeas gently to remove skins and discard skins. Pat chickpeas dry with paper towels. Place chickpeas in large bowl. Drizzle with olive oil, stirring to coat. Sprinkle with Chili Seasoning and toss to coat evenly. Spread chickpeas in single layer on large shallow baking pan.
2Bake 50 to 60 minutes until chickpeas are a deep golden brown, stirring every 15 minutes.
3Cool chickpeas 30 minutes. Serve warm or cool completely and store in an airtight container in a cool dry place up to 1 week.
This colorful grilled chicken and garden-fresh salsa recipe could be the foundation of a flavorful build-your-own taco bar, perfect for easy entertaining while incorporating the healthy benefits of curcumin in turmeric powder.
15m
PREP TIME
16m
COOK TIME
397
CALORIES
15
INGREDIENTS
Servings: 8
Ingredients
Turmeric Spiced Chicken
2 tablespoons olive oil
1 teaspoon?
1 teaspoon McCormick? Gourmet Collection Sicilian Sea Salt
1 teaspoon?
1/2 teaspoon?
2 pounds boneless skinless chicken breasts or thighs, trimmed
Tomato Avocado Salsa
6 medium vine-ripened tomatoes, cut into 1/2-inch chunks (2 1/2 cups)
2 avocados, peeled and cut into 1/2-inch chunks (1 1/2 cups)
1/2 cup coarsely chopped red onion
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1 teaspoon McCormick? Gourmet Collection Sicilian Sea Salt
1/2 teaspoon?
Tacos
2 cups frisée or other lettuce
8 flour tortillas (8-inch)
INSTRUCTIONS
1For the Chicken, mix oil, garlic powder, sea salt, turmeric and red pepper in small bowl. Place chicken in large resealable plastic bag or glass dish. Add marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor.
2Meanwhile, for the Salsa, mix all ingredients in medium bowl. Cover. Refrigerate until ready to serve. Remove chicken from marinade. Discard any remaining marinade.
3Grill chicken over medium-high heat 6 to 8 minutes per side or until cooked through. Cut chicken into thin strips. Place 1/4 cup lettuce on each tortilla. Fill with chicken and Salsa. Fold sides of tortilla over filling and roll up to serve.
This healthy Mediterranean fish recipe brings the flavors of Greece to your home. Mediterranean fish is baked to perfection and then topped with a flavorful sauce made from tomatoes, olives, wine, basil, garlic and thyme. Serve your Mediterranean fish over a bed of rice for a healthy meal you can enjoy anytime.?
10m
PREP TIME
20m
COOK TIME
201
CALORIES
9
INGREDIENTS
Servings: 6
Ingredients
1 1/2 pounds firm white fish fillets, such halibut, striped bass or orange roughy
1 tablespoon olive oil
1/2 cup finely chopped onion
1 can (14 1/2 ounces) diced tomatoes, drained
1/2 cup pitted Kalamata, green or black olives, cut in half lengthwise
2 tablespoons white wine
1 teaspoon?
1/2 teaspoon?
1/4 teaspoon?
INSTRUCTIONS
1Preheat oven to 375°F. Coat baking dish with no stick cooking spray. Place fish in single layer in baking dish. Lightly salt and pepper the fish. Bake 12 minutes. If fish is over 1-inch thick, increase cooking time to 15 minutes.
2Meanwhile, heat oil in medium saucepan on medium heat. Add onion; cook and stir 5 minutes or until softened. Add tomatoes, olives, wine, basil, garlic and thyme. Simmer, uncovered, 3 minutes.
3Remove fish from oven. Spoon sauce over fish. Return to oven; bake 5 minutes longer or until fish flakes easily with a fork. Serve immediately.
Shaker lemon pie is a classic dessert that dates back to the Shaker communities of the 19th century. This pie is known for its simplicity and intense lemon flavor, making it a perfect treat for lemon lovers. The unique aspect of this pie is that it uses the entire lemon, including the peel, which gives it a distinctive tartness balanced by the sweetness of the sugar. The result is a bright, zesty filling encased in a flaky, buttery crust. This pie is traditionally served with a dollop of whipped cream or a scoop of vanilla ice cream to mellow the sharp citrus notes. Pie
INGREDIENTS: list of 7 items ? 2 large lemons ? 2 cups granulated sugar ? 4 large eggs ? 1/4 teaspoon salt ? 2 tablespoons unsalted butter, melted ? 2 tablespoons all-purpose flour ? 1 double-crust pie pastry (store-bought or homemade) list end
INSTRUCTIONS: list of 5 items 1. Prepare the Lemons: Wash the lemons thoroughly. Slice them very thinly, removing any seeds. Place the lemon slices in a bowl and mix them with the sugar. Let the mixture sit for at least 4 hours or overnight. This process allows the lemons to macerate, softening the rinds and infusing the sugar with their flavor. 2. Prepare the Filling: In a separate bowl, whisk together the eggs, salt, melted butter, and flour until smooth. Stir in the macerated lemons and all the sugary juice. 3. Assemble the Pie: Preheat your oven to 425°F (220°C). Roll out half of the pie pastry and line a 9-inch pie dish with it. Pour the lemon filling into the crust. Roll out the second half of the pastry and place it over the top of the pie. Trim any excess dough and crimp the edges to seal. Cut a few small slits in the top crust to allow steam to escape. 4. Bake the Pie: Place the pie on the middle rack of the oven and bake for 20 minutes. Then, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 25-30 minutes, or until the crust is golden brown and the filling is bubbling. 5. Cool and Serve: Allow the pie to cool completely before slicing. Serve with whipped cream or vanilla ice cream if desired. Pie list end
Enjoy your Shaker Lemon Pie with its refreshing tartness and sweet, buttery crust—a perfect balance of flavors in every bite!
Southern sausage gravy is a classic comfort food that’s rich, savory, and perfect for serving over warm, fluffy biscuits. This simple yet flavorful dish is a staple in Southern kitchens, known for its creamy texture and the bold, peppery flavor of ground sausage. Made with just a handful of ingredients—sausage, flour, milk, and seasoning—this hearty gravy is a quick breakfast or brunch favorite that delivers big on taste. Whether you’re preparing it for a special family gathering or a cozy weekend breakfast, Southern Sausage Gravy is sure to satisfy.
INGREDIENTS: list of 6 items ? 1 lb breakfast sausage (mild or spicy) ? 1/4 cup all-purpose flour ? 2 cups whole milk (or more for desired consistency) ? Salt, to taste ? Freshly ground black pepper, to taste ? 1/2 teaspoon crushed red pepper flakes (optional, for added heat) list end
INSTRUCTIONS: list of 5 items 1. Brown the Sausage: In a large skillet over medium heat, crumble the sausage and cook until browned and fully cooked through, about 5-7 minutes. Break the sausage into smaller pieces as it cooks. Do not drain the fat. 2. Add the Flour: Sprinkle the flour over the cooked sausage and stir well to combine. Cook for 2-3 minutes, allowing the flour to absorb the fat and brown slightly, which will give the gravy a rich flavor. 3. Add the Milk: Gradually stir in the milk, stirring constantly to avoid lumps. Bring the mixture to a simmer, allowing it to thicken as it cooks. If the gravy becomes too thick, you can add a little more milk to reach your desired consistency. 4. Season: Taste and season the gravy with salt and plenty of freshly ground black pepper. For a spicier kick, add the crushed red pepper flakes. 5. Serve: Remove the gravy from heat once it reaches your preferred thickness. Serve hot over freshly baked biscuits or your favorite breakfast dish. list end
Enjoy this Southern classic with a side of scrambled eggs or hash browns for a complete, satisfying meal!
You can make Taco Bell Burrito Supreme at
home with this easy copycat recipe.
Be honest. You love Taco Bell, and you can’t get enough
of the restaurant’s?Supreme Burrito. It’s understandable.
After all, it is hard to resist a fresh flour tortilla loaded
with beef, beans, cheese, and veggies. Now you can make beef
and bean burritos just like Taco Bell at home with this
copycat recipe!
?CourseMain Course
?CuisineMexican
?KeywordTaco Bell Burrito
Supreme
?Prep Time15minutes?minutes
?Cook Time30minutes?minutes
?Total Time45minutes?minutes
?Servings8
?Calories388kcal
?AuthorStephanie
Manley
Ingredients
Mexican
Seasoned Beef Filling
?1 1/2?tablespoons?masa harina
?4 1/2?teaspoons?chili powder
?1/2?teaspoon?onion powder
?1/2?teaspoon?garlic powder
?1/2?teaspoon?seasoning salt
?1/2?teaspoon?paprika
?1/4?teaspoon?ground cumin
?1/2?teaspoon?garlic salt
?1/4?teaspoon?sugar
?1?teaspoon?dried minced onion
?1/2?teaspoon?beef bouillon powder
?1 1/3?pounds?ground beef chuck
Burrito
?16?ounces?canned refried beans
?8?white tortillas?10 inches or larger
?1?cup?shredded cheddar cheese
?1/2?head?iceberg lettuce?shredded (about 3 cups)
?2?Roma tomatoes?diced
?8?tablespoons?sour cream?optional
?2?teaspoons?Taco Bell Sauce
Instructions
Mexican
Seasoned Beef Filling
Place all the ingredients except
the meat in a small bowl.
Stir the spices well to
make sure the spices are blended well.
Crumble the ground beef into a
large skillet (preferably nonstick) over medium-high
heat and brown the beef, stirring well.
Transfer the browned beef to a
colander to drain off the grease.
Return the beef to the skillet.
Add the spice mix and 3/4 to 1 cup
water. Stir to combine.
Simmer the beef mixture on
medium-low heat for 20 minutes, or until most of the
moisture has cooked away. Remove the skillet from heat
before the meat is completely dry.
Burrito
Refried Beans and Tortillas
Heat refried beans in a small pan
over low heat. Stir occasionally. When the beans are
warmed through and pliable they are ready.
Heat a skillet over medium heat.
Place each tortilla in the skillet
for about 30 seconds on each side to warm them up.
Remove the tortilla from the
skillet.
Cover the tortillas with a towel to
keep them warm.
Burrito
Assembly
Spread two or three tablespoons of
refried beans on a tortilla. Be sure to leave the sides
of the tortilla clean so they will be easy to roll up.
Add ? cup of seasoned ground beef
over the beans.
Top with lettuce, cheese,
diced tomato, and Taco Bell Mild sauce.
Top with sour cream if desired.
Fold up the burrito by folding up
the bottom of the burrito first, then fold the burrito
over from the left to the right.
Christmas pinwheel cookies are a festive and delightful treat that bring a swirl of holiday cheer to any cookie platter. With vibrant colors and a buttery, sugar-cookie base, these pinwheels are as visually stunning as they are delicious. Perfect for baking with kids or as a thoughtful homemade gift, these cookies are flavored with vanilla and a hint of almond extract, adding a subtle sweetness to their charm. The dough is rolled and layered with holiday hues, creating a beautiful spiral effect that captures the spirit of the season. Serve these at holiday parties or leave them out for Santa!
list of 10 items ? 2 ? cups all-purpose flour ? 1 teaspoon baking powder ? ? teaspoon salt ? 1 cup unsalted butter, softened ? 1 cup granulated sugar ? 1 large egg ? 2 teaspoons vanilla extract ? ? teaspoon almond extract ? Red and green gel food coloring ? Optional: Sprinkles for rolling list end --------------------------------------------------------------------------------
Instructions:
list of 6 items 1. Prepare the Dough: In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, use a hand or stand mixer to cream together the softened butter and sugar until light and fluffy, about 2-3 minutes. Add the egg, vanilla extract, and almond extract, mixing until fully incorporated. Gradually add the dry ingredients to the wet ingredients, mixing until a smooth dough forms. 2. Divide and Color the Dough: Divide the dough into three equal portions. Leave one portion plain, then color the other two portions with red and green gel food coloring, kneading the dough until the colors are evenly distributed. 3. Roll Out the Layers: Roll out each dough portion separately between sheets of parchment paper to form three equally sized rectangles, approximately ? inch thick. Chill the rolled-out dough in the refrigerator for about 15 minutes. 4. Assemble the Pinwheels: Once chilled, remove the top parchment paper from each layer. Stack the red dough on top of the plain dough, then place the green dough on top of the red dough. Trim the edges to make a neat rectangle. Carefully roll the stacked dough into a tight log, starting from one of the long sides. Wrap the log in plastic wrap and chill for at least 1-2 hours, or until firm. 5. Cut and Bake: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Unwrap the chilled dough log and, using a sharp knife, slice it into ?-inch thick rounds. Roll the edges in sprinkles if desired. Place the cookies on the prepared baking sheets, spacing them about 2 inches apart. 6. Bake and Cool: Bake for 10-12 minutes, or until the edges are just set. The cookies should not brown. Let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. list end --------------------------------------------------------------------------------
Notes:
list of 2 items ? For a more vibrant swirl, use gel food coloring rather than liquid. ? Store cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage. list end
Enjoy these colorful Christmas Pinwheel Cookies and make your holiday season even more magical!
Barbecued baby back ribs are a quintessential dish for any summer cookout or special occasion. These tender, juicy ribs are coated in a smoky, sweet, and tangy barbecue sauce that caramelizes beautifully as they slow-cook on the grill or in the oven. The key to perfect baby back ribs lies in low and slow cooking, which allows the meat to become incredibly tender while absorbing the rich flavors of the seasoning and sauce. Whether you’re a seasoned grill master or new to making ribs, this recipe is sure to impress your guests and satisfy your taste buds. Paired with your favorite sides, Barbecued Baby Back Ribs are the ultimate comfort food, offering a mouthwatering combination of smoky, sweet, and savory flavors.
INGREDIENTS: FOR THE RIBS: list of 10 items ? 2 racks of baby back ribs (about 4 pounds) ? 2 tablespoons olive oil ? Salt and black pepper, to taste ? 1 tablespoon paprika ? 1 tablespoon brown sugar ? 1 teaspoon garlic powder ? 1 teaspoon onion powder ? 1/2 teaspoon ground cumin ? 1/2 teaspoon chili powder ? 1/4 teaspoon cayenne pepper (optional for heat) list end
FOR THE BARBECUE SAUCE: list of 10 items ? 1 1/2 cups ketchup ? 1/4 cup apple cider vinegar ? 2 tablespoons brown sugar ? 2 tablespoons honey ? 1 tablespoon Worcestershire sauce ? 1 tablespoon Dijon mustard ? 1 teaspoon smoked paprika ? 1/2 teaspoon garlic powder ? 1/2 teaspoon onion powder ? Salt and pepper, to taste Worcestershire sauce list end
INSTRUCTIONS: PREPARE THE RIBS: list of 2 items 1. Remove the Membrane: Start by removing the silver skin (membrane) from the back of the ribs. This can be done by gently sliding a knife under the membrane and pulling it off. This will help the ribs cook more evenly and allow the seasoning to penetrate better. 2. Season the Ribs: Rub the ribs with olive oil to help the seasoning stick. Then, combine salt, black pepper, paprika, brown sugar, garlic powder, onion powder, cumin, chili powder, and cayenne pepper in a small bowl. Generously season both sides of the ribs with the spice mixture, pressing it into the meat. list end
MAKE THE BARBECUE SAUCE: list of 1 items 3. Prepare the Sauce: In a medium saucepan, combine the ketchup, apple cider vinegar, brown sugar, honey, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, onion powder, salt, and pepper. Bring to a simmer over medium heat, stirring occasionally. Let the sauce cook for about 15-20 minutes, or until it thickens slightly. Taste and adjust seasoning if necessary, adding more sweetness, salt, or vinegar to balance the flavor. Worcestershire sauce list end
COOKING THE RIBS: list of 1 items 4. Grilling Method (preferred): Preheat your grill to medium-low heat (about 275°F). Place the ribs on the grill over indirect heat (not directly above the flame) and close the lid. Grill the ribs for about 2 1/2 to 3 hours, flipping every 30 minutes and basting with the barbecue sauce during the last 30 minutes of cooking. The ribs should be tender, and the meat should pull away from the bone easily.Oven Method (alternative): Preheat your oven to 300°F. Place the ribs on a baking sheet lined with foil, and cover them with another piece of foil to trap moisture. Bake for 2 1/2 to 3 hours, then remove the top layer of foil and brush the ribs with barbecue sauce. Bake for an additional 15-20 minutes to allow the sauce to set and become sticky. list end
SERVE: list of 1 items 5. Rest and Slice: Once the ribs are cooked and tender, remove them from the grill or oven and let them rest for about 10 minutes before slicing into individual ribs. Serve with extra barbecue sauce on the side and your favorite sides, like coleslaw, corn on the cob, or baked beans. list end
If you
love the taste of?warm cinnamon donuts?but
want the simplicity of a quick bread, this?Cinnamon
Donut Bread?is the perfect recipe for
you! It’s packed with rich cinnamon flavor, a soft and fluffy
texture, and a sugary coating that mimics the classic?bakery-style
donuts?we all love. Whether you’re
making it for a cozy breakfast, a sweet afternoon snack, or a
delightful dessert, this homemade treat will bring warmth and
joy to every bite.
Introduction
There’s
something truly special about the?aroma of
cinnamon baking in the oven. It fills the kitchen
with warmth, nostalgia, and pure comfort. This?Cinnamon
Donut Bread?combines the?tender crumb
of a homemade quick bread?with the?sweet,
spiced flavor of a classic donut, making it an
irresistible treat for any occasion.
The best
part? It’s?easy to make with simple pantry
ingredients, requires no yeast, and can be enjoyed
on its own or topped with a delicious cinnamon-sugar coating.
Plus, it pairs perfectly with a hot cup of coffee, tea, or a
glass of milk. Let’s get started on this?soft, moist,
and flavorful?bread that will make
every morning feel special!
Ingredients
To make
this?deliciously spiced Cinnamon Donut Bread,
gather the following ingredients:
Essential Ingredients for the
Bread
2 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
? teaspoon salt
1 cup buttermilk (or milk
with 1 tablespoon vinegar)
? cup unsalted butter, melted
2 large eggs
2 teaspoons vanilla extract
For the Cinnamon-Sugar Topping
(Optional but Highly Recommended!)
? cup granulated sugar
1 teaspoon ground cinnamon
2 tablespoons melted butter
How to Make
Cinnamon Donut Bread
1. Preheat the Oven &
Prepare the Pan
Preheat
your oven to?350°F (175°C). Grease a?9×5-inch
loaf pan?with butter or non-stick
spray, and line it with parchment paper for easy removal.
2. Mix the Dry Ingredients
In a
large mixing bowl, whisk together the?all-purpose
flour, granulated sugar, baking powder, baking soda,
cinnamon, and salt. This ensures an even
distribution of the ingredients and helps create a perfectly
spiced bread.
3. Combine the Wet Ingredients
In
another bowl, whisk together the?buttermilk,
melted butter, eggs, and vanilla extract?until
smooth and well combined. The buttermilk helps create a tender
crumb, while the eggs and butter add richness to the bread.
4. Mix the Batter
Gradually
add the?wet ingredients?to
the?dry ingredients, stirring
gently until just combined. Avoid overmixing, as this can make
the bread dense instead of light and fluffy. The batter should
be smooth but slightly thick.
5. Pour & Bake
Pour the
batter into the prepared loaf pan and?smooth the
top with a spatula. Bake for?45-50
minutes, or until a toothpick inserted into the
center comes out clean. The bread should have a golden brown
color and a slightly crisp top.
6. Prepare the Cinnamon-Sugar
Topping
While the
bread is baking, mix together?? cup
granulated sugar and 1 teaspoon cinnamon?in
a small bowl. In another bowl, melt?2
tablespoons of butter.
7. Add the Cinnamon-Sugar
Coating
Once the
bread is baked, remove it from the oven and let it cool for?10 minutes?in
the pan. Brush the top with melted butter and sprinkle
generously with the cinnamon-sugar mixture. This gives the
bread that signature?donut-like flavor and texture.
8. Serve & Enjoy!
Let the
bread cool completely before slicing. Serve warm or at room
temperature with?a cup of coffee, tea, or a
drizzle of honey for extra sweetness.
Helpful Tips
for the Best Cinnamon Donut Bread
Use Fresh Cinnamon:?The
quality of your cinnamon makes a difference! Use
high-quality ground cinnamon for the best flavor.
Don’t Overmix the Batter:?Mix
just until the ingredients are combined to keep the bread
light and tender.
Room Temperature Ingredients:?Allow
eggs and buttermilk to come to room temperature before using
for a smoother batter.
Extra Crunch:?For
a crispier sugar coating, sprinkle additional cinnamon sugar
on top right before baking.
Storage Tip:?Wrap
the bread in plastic wrap or foil to keep it moist for
several days.
Cooking Tips
Take your?Cinnamon
Donut Bread?to the next level with
these creative additions:
Glaze It:?Instead
of cinnamon-sugar topping, drizzle a simple glaze made from?powdered
sugar and milk?over the top.
Add Nuts:?Fold
in?chopped pecans or walnuts?for
extra crunch.
Make It Extra Moist:?Add?? cup of
applesauce or Greek yogurt?for added
moisture and softness.
Cinnamon Swirl Version:?Mix?? cup
brown sugar with 1 teaspoon cinnamon, then swirl
it into the batter before baking.
Serving
Suggestions
This?warm, sweet,
and comforting?bread pairs beautifully
with:
Coffee or Tea?–
A slice of?Cinnamon Donut Bread?and
a cup of coffee make the perfect breakfast.
Vanilla Ice Cream?–
Serve it warm with a scoop of ice cream for a delicious
dessert.
Fresh Fruit?–
Pair it with fresh berries or banana slices for added
freshness.
Whipped Cream?–
Add a dollop of whipped cream for extra indulgence.
Nutritional
Information
Here’s a
breakdown of the nutritional content per serving:
Calories:?280
Carbohydrates:?42g
Protein:?4g
Fat:?12g
Saturated Fat:?7g
Sugar:?20g
Fiber:?1g
Cholesterol:?55mg
Sodium:?320mg
Storage
& Leftovers
Room Temperature:?Store
the bread in an airtight container at room temperature for
up to?3 days.
Refrigerate:?For
longer storage, keep in the fridge for up to?1 week.
Freeze:?Wrap
slices in plastic wrap and freeze for up to?2 months.
To reheat, warm in the microwave for?20-30
seconds.
Frequently
Asked Questions (FAQs)
Can I make
this bread gluten-free?
Yes! Simply use a?gluten-free all-purpose flour
blend?in place of regular flour.
Can I use a
different type of sugar?
Absolutely! Swap granulated sugar with?coconut
sugar or light brown sugar?for a
deeper flavor.
What if I
don’t have buttermilk?
Make your own by mixing?1 cup milk
with 1 tablespoon vinegar?and letting
it sit for 5 minutes.
Can I turn
this into muffins?
Yes! Pour the batter into a muffin tin and bake at?350°F
(175°C) for 18-22 minutes.
Related
Recipes You’ll Love
If you
enjoyed this?Cinnamon Donut Bread, check out
these other?delicious baked goods:
Conclusion
This?Cinnamon
Donut Bread?is an absolute must-try
for?cinnamon lovers and donut fans alike.
With its?soft texture, warm spices, and sweet
sugar topping, it’s the perfect cozy treat for any
time of day. Try this?easy homemade recipe?today
and enjoy a slice of?sweet, cinnamon goodness!?
Craving a quick, easy, and flavorful meal that’s packed with
protein and vibrant Mediterranean flavors? This Mediterranean
Ground Beef Stir Fry is the perfect dish for busy weeknights, meal
prepping, or whenever you want a nutritious yet satisfying meal.
With juicy ground beef, fresh vegetables, and aromatic spices,
this stir fry comes together in just 30 minutes and is perfect for
serving over rice, quinoa, or even in lettuce wraps.
Introduction
Mediterranean cuisine is known for its bold flavors, fresh
ingredients, and healthy balance of proteins, vegetables, and
herbs. This Mediterranean Ground Beef Stir Fry takes all those
delicious elements and transforms them into a quick and easy
one-pan dish. The savory ground beef is cooked with red onions,
zucchini, and garlic, then seasoned with classic Mediterranean
spices like cumin, paprika, and oregano.
What makes this stir fry extra special is its versatility—it pairs
beautifully with rice, couscous, or even roasted vegetables. Plus,
it’s low in carbs, making it a great option for those following a
keto or paleo diet. Whether you’re preparing a healthy family
dinner or looking for a protein-packed meal prep recipe, this dish
is guaranteed to be a hit!
Ingredients
To prepare this delicious Mediterranean Ground Beef Stir Fry,
gather the following ingredients:
1 lb ground beef
1 tbsp olive oil
1 small red onion, sliced
2 cloves garlic, minced
1 zucchini, sliced
Additional Vegetables & Seasonings
1/2 red bell pepper, sliced
1/2 yellow bell pepper, sliced
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
1/2 cup cherry tomatoes, halved
1/4 cup Kalamata olives, sliced
2 tbsp crumbled feta cheese (optional)
2 tbsp fresh parsley, chopped
1 tbsp lemon juice
How to Make Mediterranean Ground Beef Stir Fry
1. Heat the Pan
Start by heating 1 tablespoon of olive oil in a large skillet or
pan over medium-high heat. Once the oil is hot, add the sliced red
onion and sauté for 2-3 minutes until softened and fragrant.
2. Cook the Ground Beef
Add the ground beef to the skillet, breaking it apart with a
spatula. Cook for about 5-7 minutes, stirring occasionally, until
the beef is browned and fully cooked. Drain excess fat if
necessary.
3. Add the Garlic & Vegetables
Stir in the minced garlic, sliced zucchini, and bell peppers. Cook
for another 3-4 minutes, allowing the vegetables to soften while
still retaining some crunch.
4. Season the Stir Fry
Sprinkle in the ground cumin, smoked paprika, oregano, salt, and
black pepper. Stir well to coat the beef and vegetables evenly
with the aromatic spices.
5. Add the Tomatoes & Olives
Gently mix in the halved cherry tomatoes and sliced Kalamata
olives. Cook for another 2 minutes, allowing the flavors to meld
together.
6. Finish with Lemon & Herbs
Remove the stir fry from heat and drizzle with fresh lemon juice.
Garnish with chopped parsley and crumbled feta cheese for an added
burst of Mediterranean flavor.
7. Serve & Enjoy!
Serve the Mediterranean Ground Beef Stir Fry hot over steamed
rice, quinoa, couscous, or cauliflower rice for a complete meal.
You can also enjoy it inside a warm pita or lettuce wraps for a
low-carb option.
Helpful Tips
Use Lean Ground Beef: Opt for 90% lean ground beef to reduce
excess grease while still maintaining juiciness.
Don’t Overcook the Vegetables: Keep the zucchini and bell peppers
slightly crisp for the best texture.
Enhance the Flavor: A sprinkle of red pepper flakes adds a bit of
heat, while a drizzle of tahini sauce makes it extra creamy.
Meal Prep Friendly: This dish stores well in the fridge and can be
reheated easily for quick lunches or dinners.
Cooking Tips
To make your Mediterranean Ground Beef Stir Fry even better, try
these pro tips:
Customize the Protein: Swap ground beef for ground lamb, turkey,
or chicken for a different flavor profile.
Add More Veggies: Try adding spinach, mushrooms, or artichokes for
an extra boost of nutrients.
Try Different Cheeses: If you’re not a fan of feta, substitute
with goat cheese or Parmesan.
Serve with a Sauce: A drizzle of tzatziki or hummus on top
enhances the Mediterranean flavors.
Serving Suggestions
This flavorful and healthy stir fry pairs perfectly with a variety
of side dishes:
Over Grains: Serve it over couscous, rice, quinoa, or bulgur for a
hearty meal.
With Pita Bread: Scoop it into warm pita pockets for an easy
Mediterranean wrap.
On a Salad: Enjoy it over mixed greens for a low-carb meal.
With Roasted Vegetables: Serve alongside roasted eggplant,
zucchini, or asparagus.
Nutritional Information
Here’s the estimated nutritional breakdown per serving:
Calories: 350
Carbohydrates: 12g
Protein: 28g
Fat: 22g
Saturated Fat: 7g
Fiber: 4g
Sugar: 5g
Sodium: 580mg
Vitamin C: 45%
Calcium: 10%
Iron: 15% Storage & Leftovers
Refrigerate: Store leftovers in an airtight container in the
fridge for up to 4 days.
Freeze: Freeze in portion-sized containers for up to 2 months.
Reheat: Warm in a skillet over medium heat, adding a splash of
olive oil if needed.
Frequently Asked Questions (FAQs)
Can I use ground lamb instead of beef?
Yes! Ground lamb adds an authentic Mediterranean flavor that pairs
beautifully with the spices.
What can I substitute for zucchini?
You can use eggplant, mushrooms, or asparagus instead of zucchini.
Is this recipe keto-friendly?
Yes! If served without rice or grains, this stir fry is naturally
low-carb and keto-friendly.
Can I make this dairy-free?
Absolutely! Simply omit the feta cheese or replace it with a
dairy-free alternative.
Conclusion
This Mediterranean Ground Beef Stir Fry is the ultimate healthy,
protein-packed, and flavorful dish that you can whip up in no
time. With savory beef, fresh vegetables, and aromatic spices,
it’s a versatile meal that can be enjoyed in countless ways. Try
this easy one-pan recipe today and savor the delicious flavors of
the Mediterranean!?
Related Recipes You’ll Love
Here are some more?delicious
Mediterranean-inspired recipes?to try:
Virginia Butterfield
