Asparagus Salad

Asparagus Salad blends the flavors of crisp roasted asparagus, fresh cherry tomatoes, garlicky couscous, feta cheese, and a light balsamic vinaigrette into the ideal spring salad.

Prep Time30?mins

Cook Time17?mins

Total Time47?mins

Course:?Side Dish, Vegetarian

Cuisine:?American

Keyword:?asparagus salad

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开云体育s:??servings

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Author:?

?

Cost:?$7.12

Equipment

?15 x 21-inch

Ingredients

1?pound?asparagus
2?tablespoons?olive oil
1?teaspoon?
1/2?teaspoon?
1?lemon
1?(5.8-ounce) package??see note 1
1?cup?halved cherry tomatoes
1/3?cup?crumbled feta cheese

Dressing

3?tablespoons?
2?tablespoons?olive oil
1/2?teaspoon?minced garlic
1?teaspoon?
1/2?tablespoon?honey

Instructions

Preheat oven to 425°F. Juice the lemon using a citrus juicer to get 1 tablespoon lemon juice. Break the woody ends off the asparagus. Toss asparagus, olive oil, salt, and pepper together on a large sheet pan.?Space out asparagus on a sheet pan so it has plenty of room to roast; if the pan is crowded, it will steam instead of roast.
Bake in the oven for 7–15 minutes, cook time depends on the asparagus thickness; thinner stems will cook very quickly. Flip the spears once halfway through. Remove and squeeze 1 tablespoon lemon juice over the spears. Allow to cool and chop into 2-inch pieces.
Prepare the packaged couscous according to package directions. Transfer to a large bowl and allow to cool (see note 1).
Pour the balsamic vinegar in a small pot over medium heat. Bring to a boil and reduce until the vinegar is halved (about 1-1/2 tablespoons). This happens very quickly once it is boiling, so don’t walk away.
Allow the reduced balsamic to cool slightly, then add to a mason jar. Add remaining dressing ingredients and season to taste with salt and pepper. Seal the jar and shake to combine. You may need to stir the dressing to get the honey incorporated. Place in the fridge to chill until ready to dress salad; shake again before topping the salad.
Halve the cherry tomatoes. Add the tomatoes and asparagus to the large bowl with the couscous. Gently toss. Shake the dressing and drizzle it over the salad to taste. Add another squeeze of fresh lemon juice, if desired. Gently toss again and top with the crumbled feta cheese. Taste and adjust seasoning if needed. Enjoy immediately.

Notes

Note 1: I use Near East’s boxed and seasoned “” couscous mix for this salad, but you can substitute 1/2 cup of plain couscous. Be sure to use??for quick cooking and the best texture.

Storage:?If you don’t plan on eating all the salad, only dress what you will eat, since this salad doesn’t sit well with the dressing for an extended time.

Nutrition

Source: Chelsea's Messy Apron

~~~~~

Rhonda in MO

Apricot Chicken

#250775

Apricot Chicken

Whip up this saucy, shredded Apricot Chicken with an easy coconut rice base for a nutritious, delicious dinner that’s ready in 30 minutes or less!

Prep Time20?mins

Cook Time10?mins

Total Time30?mins

Course:?Dinner

Cuisine:?American, Healthy

Keyword:?apricot chicken

?

开云体育s:??servings

?

Author:?

?

Cost:?$8.29

Equipment

?or grill pan

Ingredients

3/4?cup?basmati rice
1?(13.5-ounce) can?lite coconut milk
?and?
2?Persian cucumbers?or 1 English cucumber
4?tablespoons?rice wine vinegar?divided
8?teaspoons?olive oil?divided
1?pound?boneless, skinless chicken breasts?or 1-1/2 cups prepared rotisserie chicken, see note 1
Vegetable oil?for oiling grill grates
1?tablespoon?freshly minced ginger?1-inch piece
1?tablespoon?freshly minced garlic?3 cloves
1/4 to 1/2?teaspoon?red pepper flakes?add to heat preference
2?tablespoons?apricot preserves
1?tablespoon?reduced-sodium soy sauce
1?tablespoon?cornstarch
1/2?cup?water?or chicken broth
1?teaspoon?granulated sugar?optional
1?large?ripe avocado?thinly sliced

Instructions

Cook rice in a small pot with coconut milk and 1/4 teaspoon salt; bring to a boil over high heat. Reduce to low, cover, and simmer for 10–15 minutes until milk is absorbed. Let stand covered for 10 minutes. Fluff rice with a fork.
Meanwhile, slice cucumbers into 1/4-inch rounds. In a medium bowl, whisk 2 teaspoons rice wine vinegar, 1 tablespoon olive oil, and 1/4 teaspoon each of salt and pepper. Toss cucumbers in the mixture and set aside. Toss again before serving.
If using rotisserie chicken, shred or cut chicken off the bones. If grilling chicken, preheat grill or grill pan to medium-high heat (400–450°F). Generously oil grill grates with vegetable oil (I use a paper towel). Halve and pound chicken for even thickness (not super flat), then season both sides with olive oil, salt, and pepper. Cook for 8–10 minutes, flipping once halfway, or until juices run clear and internal temperature reaches 160–165°F. Tent chicken with foil and let rest for 5–10 minutes, then thinly slice or shred.
Make sauce by heating remaining 2 teaspoons olive oil in a medium pan over medium heat. Sauté ginger, garlic, and red pepper flakes 1–2 minutes until fragrant. Add apricot preserves, soy sauce, and remaining 3 tablespoons + 1 teaspoon rice vinegar. Boil over high heat, reduce heat to medium, and simmer 2–3 minutes until reduced by half. In a separate small bowl, whisk cornstarch with water until smooth, then gradually stir mixture into sauce until it thickens, about 2 minutes. Remove from heat and season with salt, pepper, and optional sugar to taste. Toss chicken in sauce until well coated.
Assemble by dividing coconut rice between plates or bowls, then top with sauced chicken, cucumbers, and thinly sliced avocado. Drizzle with remaining apricot sauce. Enjoy hot!

Notes

Note 1: There are a few ways to prepare the chicken for this meal. I recommend using a rotisserie chicken or grilling the chicken for best flavor, but see the post for how to sauté or bake the chicken for this meal.

Storage: Keep leftovers in an airtight container in the fridge for up to 5 days.

Nutrition

Source: Chelsea's Messy Apron

~~~~~

Rhonda in MO

Polish-American City Chicken

#250774

开云体育

Polish-American City Chicken

?polishfeast.com

Serves:?4

Made By: Eugene Williams

"Really good food"

This Polish-American classic City Chicken features breaded and fried skewers of pork and veal, making it a perfect nostalgic comfort food.
Author: Laura

Recipe Type: American, Polish

Total Time: 1 hour

Prep Time: 15 minutes
Cook Time: 45 minutes

Ingredients:

1/2?pound	pork?Pork cut into 1 – 1 1/2 inch cubes
1/2?pound	veal?Veal cut into 1 – 1 1/2 inch cubes
	salt?Salt to taste
	flour?All-purpose flour for breading
2	eggs?Eggs lightly beaten
2?tablespoons	water?Water
2?cups	Seasoned breadcrumbs
	vegetable oil?Vegetable oil for frying

Directions:

Preheat the Oven: Preheat your oven to 350°F (175°C).

Season and Skewer: Season the pork and veal cubes with seasoning salt. Thread the meat onto wooden skewers.

Set Up Breading Station: Prepare three bowls: one with flour, one with beaten eggs mixed with water, and one with seasoned breadcrumbs.

Bread the Skewers: Dredge each skewer in flour, then dip in the egg mixture, and finally roll in breadcrumbs to coat thoroughly.

Fry the Skewers: Heat oil in a large skillet over medium heat. Fry the breaded skewers until golden brown on all sides.

Bake the Skewers: Transfer the fried skewers to a baking dish. Cover with foil and bake for about 20 minutes. Remove the foil and bake for an additional 5 minutes to crisp up the breading.

Notes:

If you have a wire rack that fits in your baking dish, use it and add a little water to the bottom of your dish to steam the City Chicken and keep it moist as it bakes.Alternatively, place the skewers on top of crumbled foil to keep them elevated above the water or on top of vegetables you’re roasting at the same time.For a low-carb version, substitute the breadcrumbs with ground almonds, ground almonds mixed with Parmesan cheese, or ground pork rinds.

Source:?

Ginny Butterfield
Cranberry Twp, Pa

Black Bean and Corn Salad

#250773

开云体育

Black Bean and Corn Salad

Serves:?6

Easy
Author: Recipe courtesy of Guy Fieri

Recipe Type: side-dish

Prep Time: 5 min
Cook Time: 6 min

Ingredients:

4?ears	corn, husks removed
2?tablespoons	olive oil
1?cup	diced?red bell peppers
3/4?cup	diced?red onions
1/4?cup	cider vinegar
1?(15-ounce) can	black beans, rinsed and drained
1?teaspoon	minced?garlic
1/2?cup	snow peas, julienned
1?teaspoon	sea?salt
1?teaspoon	freshly cracked?black pepper

Directions:

Preheat the grill to medium.

Grill the corn until lightly charred, about 2 minutes, turning frequently. Transfer the corn to a cutting board and using a serrated knife remove the kernels. Set aside.

In a medium saute pan over medium-high heat, add the olive oil, then the red bell pepper and the red onion. Saute for 3 minutes, then add the vinegar, beans and corn and saute for 2 minutes. Stir in the garlic and the snow peas and saute for 1 minute more. Remove from the heat to a serving bowl and season with salt and pepper. Serve warm or cold.

Source:?

--

Ginny Butterfield
Cranberry Twp, Pa

Strawberry Cloud Smoothie

#250772

开云体育

Strawberry Cloud Smoothie (The Kitchn)

Serves:?2

Too pretty to drink? Nope.
Recipe Type: Breakfast, Smoothie, Beverage

Total Time: 5 min

Prep Time: 5 min

Ingredients:

1 3/4?cups	unsweetened dairy or nondairy?milk
1/2?cup	coconut-flavored?yogurt, divided
2?cups	frozen?strawberries?(about 10 ounces)

Directions:

Place 1 3/4 cups unsweetened milk, 1/4 cup of the coconut-flavored yogurt, and 2 cups frozen strawberries in a blender. Blend on high speed until smooth and creamy, about 1 minute.

Spoon the remaining 1/4 cup coconut-flavored yogurt down the sides of 2 tall glasses (2 tablespoons per glass). Divide the smoothie evenly between the glasses. Serve with straws.

Source:?

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Ginny Butterfield
Cranberry Twp, Pa

Sicilian Panzanella

#250771

开云体育

Sicilian Panzanella

Serves:?8

Made By: Jeffrey Brown

"Very traditional Sicilian salad. Serve with any grilled meat or fish. I like lamb chops or swordfish."

Panzanella recipes benefit from the liquid exuded by the tomatoes, so we tossed them with some salt and let them drain in a colander until they’d shed a good bit of juice. Using that juice in our Italian Bread Salad’s dressing boosted its fresh flavor. Staling the bread in the oven until it turned golden brown gave our Panzanella a nutty flavor and allowed the dressing to lightly saturate the pieces of bread before we stirred in the tomatoes.

Prep Time: 30 min.

Ingredients:

6?cups	rustic italian or?French bread, cut or torn into 1-inch pieces (1/2 to 1 pound)
1/2?cup	extra-virgin olive oil
	salt and ground black pepper
2?cloves	garlic, minced
2	anchovy fillets, minced
2?tablespoons	capers, rinsed
1 1/2?pounds	tomatoes, cored, seeded, and cut into 1-inch pieces
3?tablespoons	red wine vinegar
1	cucumber, peeled, halved lengthwise, seeded, and sliced thin
1?cup	mozzarella cheese, cubed
1	small?red onion, halved and sliced thin
1	shallot, sliced thin
3?tablespoons	mint leaves, chopped
1/4?cup	fresh basil , chopped

Directions:

1. Adjust oven rack to middle position and heat oven to 400 degrees. Toss bread pieces with 2 tablespoons oil and ? teaspoon salt; arrange bread in single layer on rimmed baking sheet. Toast bread pieces until just starting to turn light golden, 15 to 20 minutes, stirring halfway through. Set aside to cool to room temperature.

2. Gently toss tomatoes and ? teaspoon salt in large bowl. Transfer to colander and set over bowl; set aside to drain for 15 minutes, tossing occasionally.

3. Whisk remaining 6 tablespoons oil, vinegar, garlic, anchovy fillets, capers, and 1/4 teaspoon pepper into reserved tomato juices. Add bread pieces, toss to coat, and let stand for 10 minutes, tossing occasionally.

4. Add tomatoes, cucumber, shallot, onion, cheese, mint, and basil to bowl with bread pieces and toss to coat. Season with salt and pepper to taste, and serve immediately.

Ginny Butterfield
Cranberry Twp, Pa
?

Authentic Italian Bolognese Sauce

#250770

开云体育

Authentic Italian Bolognese Sauce

Serves:?5

Made By: Eugene Williams

"One good sauce very tasty now that's Italian"

We should have posted The Secret to Authentic Italian Bolognese Sauce Recipe last year after we returned from Italy, but better late than never!
Author: Sweet Basil

Prep Time: 12 -15

Ingredients:

1?tablespoon	butter
1?tablespoon	olive oil
2	carrots?minced
2	celery?minced
1	red?onion?minced
6?cloves	of?garlic?minced
1?lb	ground?beef?higher fat
1?lb	Italian sausage
2?cups	of halved?tomatoes
2 15?ounces	tomato sauce
1 15?ounces	can fire roasted?tomatoes
1/4?cup	heavy?cream?*see note
1/4?cup	milk
	dash of cooking white?wine?*see note
	zest of 1?lemon
	a squeeze of?lemon juice
	dash of?nutmeg
2	bay leaves
	salt and?pepper?to taste
	parmesan?cheese?for serving

Directions:

Heat an oven to 425 degrees.

Place 2 Cups of fresh tomatoes on a baking sheet and drizzle with oil and salt.

Roast for 20 minutes or until soft and charred bits are appearing.

Remove the tomatoes and set aside.

Once cooled a little, blend the tomatoes in a blender to make a tomato sauce.

In a Dutch Oven , over medium high heat, add the butter and oil. Once melted, add the carrots, celery, and onion.

Saute, stirring occasionally until tender, about 5 minutes.

Add the garlic and cook for another minute.

Add the ground beef and sausage and use a meat chopper (it's only $6 and worth every penny) to ground up the meat as it's cooking.

Once the meat is cooked, start adding all other ingredients.

Stir to combine and simmer for 2-3 hours or up to an entire afternoon.

Remove the bay leaves and serve with fresh pasta and fresh parmesan cheese.

Source:?

Ginny Butterfield
Cranberry Twp, Pa

Spaghetti al Tonno

#250769

开云体育

Spaghetti al Tonno

Serves:?4

Made By: Jeffrey Brown

"This is so Sicilian and easy to make. Serve with Italian bread or crostini rubbed with garlic cloves."

This recipe for spaghetti with tuna is quick, easy, and has all the rich flavor of a classic meat sauce. but is ready in less than an hour!

Yield:?4
Prep Time: 20 min
Cook Time: 35 min

Ingredients:

2?(7-ounce) cans	tuna packed in olive oil , drained
1?(12-ounce) package	spaghetti
2?tablespoons	extra-virgin olive oil
3	anchovy fillets
2?tablespoons	capers
3?cloves	garlic, minced
1/2?cup	dry white wine
1/4?teaspoon	dried oregano
1?pinch	red pepper flakes, to taste
3?cups	San Marzano tomatoes
	salt and freshly ground pepper , to taste
1?pinch	cayenne pepper, or to taste
1?tablespoon	extra-virgin olive oil , to drizzle
1/4?cup	Italian parsley , chopped
1/4?cup	freshly grated?Parmigiano-Reggiano, to taste

Directions:

1) Heat olive oil in a large saucepan over medium heat. Cook and stir anchovy and capers in hot oil until anchovy crumbles, about 2 minutes. Add garlic; cook and stir until fragrant, about 1 minute.

2) Pour white wine, oregano, and red pepper flakes into the skillet and increase heat to high; cook until mixture reduces and about 3 tablespoons of liquid remain, 2 to 4 minutes.

3) Stir tomatoes into the skillet and bring to a simmer. Season tomato mixture with salt, black pepper, and cayenne pepper. Reduce heat to medium and simmer until slightly reduced, about 10 minutes.

4) Stir tuna and 1/4 cup parsley into tomato sauce, breaking up tuna with a wooden spoon while stirring. Reduce heat to medium-low and simmer for about 10 minutes.

5) Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until almost cooked through and still slightly firm to the bite, 9 to 11 minutes. Drain and transfer spaghetti back to the pot.

6) Pour tomato sauce over spaghetti into the pot; stir to combine, cover the pot with a lid, and let sit until spaghetti is cooked through, about 3 minutes. Ladle spaghetti into bowls, drizzle with extra-virgin olive oil, and sprinkle Parmigiano-Reggiano cheese and parsley over the top.

Source:?

Ginny Butterfield
Cranberry Twp, Pa

?

Timballo di Anelletti al Forno, (Baked Anelleti Timbale)

#250768

开云体育

Timballo di Anelletti al Forno

?Baked Anelleti Timbale

Serves:?6

Made By: Jeffrey Brown

"This is authentic Sicilian "Spaghetti-O's" Only 1000 times better."

A timballo of oven-baked anelletti is one of the most popular “pasta bakes” in Sicily, particularly for Sunday lunches, special occasions and holidays such as Christmas. It takes a little time to make but the looks on your guests' faces will make it worth it!

This recipe uses a 9" X 13" casserole dish, but the traditional shape is a ring shape. You can use a bundt pan or a special Timballo pan.

Prep Time: 30 minutes
Cook Time: 40 minutes

Ingredients:

1?pound	anelletti pasta , cooked till just under al dente, follow the package directions but knock off a few minutes at the end.
1/2?pound	ground beef chuck
1/2?pound	ground pork
3	Tbsps.?olive oil
1	onion, fine diced
(28-ounce) can	San Marzano tomatoes , hand crushed
1?(6-ounce) can	tomato paste
3	Tbsps.?celery leaves , chopped
1	carrot, fine diced
1?cup	red wine
2?cups	water
	kosher salt
	black pepper
1	Tbsp?oregano
1?cup	frozen green peas
	extra-virgin olive oil , for greasing the baking pan
3	Tbsps.?bread crumbs, for lining the pan
1?cup	pecorino romano cheese , grated
1?cup	mozzarella , diced

Directions:

1) In a large dutch oven, heat 2 tbs of olive oil…add the onions, carrots, and 1/2 the celery leaves , season with salt and pepper and cook until soft, about 15 minutes.

2) Remove with a slotted spoon and reserve.

3) Add the ground meats to the pot and cook until you don’t see any pink, stirring from time to time, about 10 minutes. Now season with salt and pepper and the celery leaves. and oregano. Cook for 2 minutes then add the wine.

4) Bring to a slow boil. Add the tomato paste and cook for 5 minutes, then add the water, bring to a boil then down to a simmer.

5) Add the tomatoes, that you crushed with your hands, to the pot. Let this cook down for a good 1 hour 15 minutes.

6) It should be thick, if still watery, continue to reduce until that water is cooked out. Add the peas and the balance of the celery leaves and cook for additional 10 minutes.

7) While all that is happening, cook the pasta until just under al dente according to the package directions. Preheat oven to 375° F.

8) Prepare your 9" X 13" baking dish by brushing bottom and sides with olive oil and evenly sprinkling half the bread crumbs. Reserve the rest for the top of the casserole

9) Mix the al dente pasta and the cheeses together with sauce ( reserve 1 cup of sauce for the top) ?then turn it into the pan. Sprinkle with the diced mozzarella cheese, the reserved sauce and the remaining breadcrumbs.

10) Bake in a 375° F oven for 40 minutes. Let it sit for 10 - 15 minutes before serving.

11) This delicious dish sometimes has a thicker layer of crumbs around it, or is cooked in a ring pan or mold.

--

Ginny Butterfield
Cranberry Twp, Pa

Elvis Bread Pudding (~50min)

#250767

开云体育

Elvis Bread Pudding (~50min)

?

I thought you might like this:

https://homemadecooking.com/class/elvis-bread-pudding/

?

A little salty, a little sweet, and totally indulgent—without being over the top. This Elvis-inspired bread pudding takes all the flavors of the King’s favorite sandwich (peanut butter, banana, and bacon) and turns them into a warm, custardy, naturally sweetened bake.

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开云体育s: 6-8

Prep Time: 20 minutes

Cook Time: 50 minutes

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Ingredients:

4 pieces turkey bacon

?

For the Custard:

2 ripe bananas

? cup pitted dates, soaked in warm water for 10 minutes

1 1/2 cups unsweetened almond milk (or milk of choice)

? cup peanut butter (unsweetened, natural)

2 tablespoons ground flaxseed

1 teaspoon vanilla extract

? teaspoon cinnamon

? teaspoon salt

?

For the Bread Pudding:

6 cups cubed whole wheat bread (day-old or slightly stale)

1/4 cup chopped toasted peanuts

1 extra banana, sliced (for layering)

?

Instructions:

Cook the Turkey Bacon:

Preheat oven to 375°F (190°C).

Lay turkey bacon on a baking sheet lined with parchment paper. Bake for 12-15 minutes, flipping halfway, until crispy. Alternatively, cook in a skillet over medium heat until browned. Set aside to cool, then chop.

Prepare the Custard:

In a blender, combine bananas, soaked dates, almond milk, peanut butter, flaxseed, vanilla, cinnamon, and salt. Blend until smooth. Let sit for 5 minutes to thicken slightly.

Assemble in a Loaf Pan:

Grease a 9×5-inch loaf pan and line with parchment, leaving overhang for easy removal. In a mixing bowl, toss the bread cubes with the custard, ensuring everything is evenly soaked. Let sit for 10 minutes to soak in the custard.

Layer half of the soaked bread mixture into the loaf pan, pressing lightly. Scatter half the sliced banana, peanuts, and half the chopped turkey bacon over the top.

Repeat with the remaining bread mixture, pressing firmly so it holds together. Top with remaining chopped peanuts, banana and turkey bacon.

Bake:

Reduce oven temperature to 350°F (175°C).

Cover the loaf pan loosely with foil and bake for 50 minutes.

Remove foil and bake for another 10 minutes, or until the top is golden and slightly crisp.

Cool & Serve:

Let cool for at least 15 minutes in the pan before lifting it out using the parchment overhang.

Slice and serve warm, optionally drizzled with peanut butter or a touch of maple syrup.

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“How lucky I am to have something that makes saying goodbye so hard.”

- - Winnie the Pooh

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Sugar, ??

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Creamy Roasted Red Pepper Pasta (marketgrow.com)

#250765

Creamy roasted red pepper pasta is a rich and flavorful dish that combines the smoky sweetness of roasted red peppers with a velvety, creamy sauce. The roasted pepper is blended in smooth sauce, along with garlic, onion and a hint of Parmesan cheese, creating a luscious coating for your favorite pasta. This dish is both comforting and vibrant, making it perfect for weeknight dinners or a special meal. With its beautiful color and robust flavor, creamy roasted red pepper pasta offers a delightful twist on classic pasta dishes.
INGREDIENTS:
list of 10 items
? 12 oz pasta (penne, fettuccine, or your choice)
? 2 large red bell peppers, roasted and peeled
? 1 small onion, chopped
? 3 cloves garlic, minced
? 1 tbsp olive oil
? 1 cup heavy cream
? ? cup grated Parmesan cheese
? 1 tsp red pepper flakes (optional for spice)
? Salt and pepper to taste
? Fresh basil or parsley for garnish
list end
INSTRUCTIONS:
list of 7 items
1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. Roast the Red Peppers: If not using pre-roasted peppers, roast the red bell peppers over a gas flame or in the oven until charred on all sides. Place
them in a bowl covered with plastic wrap for 10 minutes, then peel and remove the seeds.
3. Prepare the Sauce: In a large skillet, heat the olive oil over medium heat. Sauté the chopped onion for 3-4 minutes until softened, then add the garlic
and cook for another minute until fragrant.
4. Blend the Sauce: Transfer the sautéed onion, garlic, and roasted red peppers to a blender or food processor. Blend until smooth.
5. Cook the Sauce: Return the blended mixture to the skillet. Stir in the heavy cream and Parmesan cheese, and season with salt, pepper, and red pepper
flakes if desired. Simmer for 5-7 minutes until the sauce thickens slightly.
6. Combine with Pasta: Add the cooked pasta to the sauce, tossing to coat evenly.
7. Serve: Garnish with fresh basil or parsley and extra Parmesan cheese. Serve hot.
list end
Enjoy this Creamy Roasted Red Pepper Pasta as a flavorful, creamy dish that’s both comforting and elegant!

Italian Sausage Stuffing (cookingcuriosity.com)

#250764

Italian sausage stuffing is a hearty, flavorful twist on the traditional holiday side dish, bringing together savory sausage, aromatic herbs, and crusty bread for a rich, satisfying bite. The combination of seasoned Italian sausage, sauteed onion, celery and fresh herbs makes this stuffing extra-flavorful, while the bread absorbs all the delicious juices. Whether you’re serving it alongside Thanksgiving turkey or as part of a cozy family dinner, this stuffing is sure to be a crowd pleaser. It’s comforting, packed with flavor and easy to make, perfect for any festive occasion.
Ingredients:
list of 11 items
? 1 lb Italian sausage (mild or spicy, depending on your preference)
? 10 cups cubed bread (day-old or toasted)
? 1 large onion, finely chopped
? 3 celery stalks, chopped
? 3 garlic cloves, minced
? 2 tbsp fresh parsley, chopped
? 1 tsp fresh thyme (or ? tsp dried thyme)
? 1 tsp fresh sage, chopped (or ? tsp dried sage)
? 2 cups chicken or vegetable broth
? ? cup unsalted butter, melted
? Salt and pepper, to taste
list end
Instructions:
list of 6 items
1. Prepare the bread: Preheat your oven to 350°F (175°C). Spread the cubed bread on a baking sheet and toast in the oven for 10–15 minutes, or until golden
and slightly crispy. Set aside.
2. Cook the sausage: In a large skillet over medium heat, cook the Italian sausage until browned and fully cooked, breaking it into small pieces as it
cooks. Remove the sausage from the skillet and set it aside.
3. Sauté the vegetables: In the same skillet, add the chopped onion, celery, and garlic. Sauté for 5–7 minutes until softened and fragrant.
4. Mix the stuffing: In a large mixing bowl, combine the toasted bread cubes, cooked sausage, sautéed vegetables, parsley, thyme, sage, salt, and pepper.
Pour in the melted butter and chicken broth, stirring until the bread is moistened but not soggy.
5. Bake: Transfer the stuffing mixture to a greased 9×13-inch baking dish. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional
15–20 minutes, or until the top is golden and crispy.
6. Serve: Serve the Italian sausage stuffing warm, either as a side dish or stuffed inside a turkey.
list end
This Italian sausage stuffing is savory, herbaceous, and bursting with flavor, making it a perfect addition to your holiday table or any special meal.

Vegetable Masala

#250762

Vegetable Masala

Vegetable Masala is packed with rich spices and a variety of veggies, making it a creamy, hearty, and flavor-packed curry!

Prep Time45?mins

Cook Time40?mins

Total Time1?hr?25?mins

Course:?Condiment, Dinner

Cuisine:?Healthy, Indian

Keyword:?vegetable masala

?

开云体育s:??servings

?

Author:?

?

Cost:?$8.41

Equipment

Ingredients

3?tablespoons?coconut oil?melted
5?tablespoons?unsalted butter?divided
1-1/2?cups?finely diced red onion?1 large onion
1-1/2?cups?thinly sliced carrots?4 large carrots
1?cup?diced red pepper?1 pepper
3?cups??4 potatoes
1?cup?chopped cauliflower
1?teaspoon?sugar
2-1/2?tablespoons?finely minced garlic?5 cloves
2?tablespoons?peeled and finely minced ginger?1-1/2 inch piece
2?tablespoons?tomato paste
1?(14.5-ounce) can?crushed tomatoes?I like fire-roasted
1-2/3?cups?vegetable broth
1/4?cup + 2 tablespoons?heavy cream
1?cup?frozen sweet peas
1/3?cup?finely diced cilantro?or parsley
开云体育 suggestions?see note 1

Seasonings

2?teaspoons?
2?teaspoons?
1?tablespoon?
1?tablespoon?
1?teaspoon?ground cumin
1/8?teaspoon?
1/8?teaspoon??optional
?and?

Instructions

Finely dice red onion and pepper (or use a food processor). Wash and thinly slice the carrots. Dice the potatoes into ?-inch pieces (no need to peel). Chop the cauliflower into small pieces. Mince the garlic and ginger (or add to food processor).
Heat a large cast-iron pot over medium-high heat. Add coconut oil and 2 tablespoons butter. Once melted, add onion, carrots, bell pepper, potatoes, and 1 teaspoon salt. Sauté for 8–10 minutes, stirring occasionally.
Add garlic, ginger, and sugar; sauté for 2 more minutes, stirring frequently.
Reduce heat to medium. Add all seasonings, tomato paste, plus salt & pepper (I add ? tsp each). Stir constantly for 3 minutes until the tomato paste darkens and everything is fragrant. (Lower heat if anything starts burning.)
Add cauliflower and crushed tomatoes; stir for 1 minute, scraping up any browned bits from the bottom. Stir in vegetable broth and press the veggies below the liquid.
Bring to a gentle simmer (bubbling at the edges), then reduce heat slightly. Simmer 15–20 minutes, stirring occasionally, until veggies are fork-tender and the sauce has thickened. (If needed, slightly increase heat to thicken.)
Reduce to lowest heat. Stir in heavy cream and the remaining 3 tablespoons of butter until melted. Remove from heat. Stir in frozen peas and cilantro. Taste and adjust seasoning—you may need 1–2 teaspoons sugar depending on the acidity of the tomatoes.
Serve over rice with a squeeze of lemon, add cucumber raita if you like, and enjoy with warm naan!

Notes

Note 1:?Serve with lemon wedges, basmati rice, cucumber raita, and/or warm naan.?

To make?basmati rice, rinse 1 cup in a fine-mesh sieve until the water runs clear, then soak it in water for 5–10 minutes. Bring a large pot of water to a rolling boil, drain the soaked rice, and add it to the pot. Cook for 5-10 minutes or until tender, then drain and fluff with a fork.
For a quick?cucumber raita, mix ? cup Greek yogurt, ? cup chopped cucumber, 2 tablespoons cilantro, 2 teaspoons green onions, and ? teaspoon each of cumin, coriander, and sea salt in a bowl. Stir well and refrigerate until ready to serve.
To warm?naan, lightly spray both sides with cooking spray and grill over an open flame for 10–20 seconds per side until slightly charred. If using an oven, preheat to 200°F, stack the naan, wrap it in foil, and heat for 5 minutes.

Nutrition Note: Nutrition information does not include rice or naan.

Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of cream to adjust the consistency if needed.

Nutrition

Source: Chelsea's Messy Apron

~~~~~

Rhonda in MO

Crispy Chicken Salad

#250761

Crispy Chicken Salad

Crispy Chicken Salad is the move tonight. Easy shortcuts, bold flavor, and the absolute best honey BBQ dressing.

Prep Time7?mins

Cook Time18?mins

Total Time25?mins

Course:?Dinner, Salad

Cuisine:?American

Keyword:?crispy chicken salad

?

开云体育s:??servings (as a meal)

?

Author:?

?

Cost:?$8.87

Equipment

Ingredients

Chicken

2?cups??diced, see note 1

Salad

8?cups?chopped romaine lettuce?2 hearts, cut to bite-size pieces
1?cup?cherry tomatoes?halved
1?cup??thinly sliced, see note 2
1/2?cup?thinly sliced red onion?see note 3
1?large (or 2 medium)?ripe avocados?chopped
1/3?cup??or plain toasted almonds, optional

Honey BBQ Dressing

2?tablespoons?
2?tablespoons?honey
1/4?cup?
1?tablespoon?
1?tablespoon?apple cider vinegar
?and?

Instructions

Chicken: Cook chicken strips according to package directions (or make homemade). Let cool slightly, then dice.
Dressing: Whisk together all dressing ingredients with a generous pinch of salt and pepper until smooth. If not using right away, store in a jar in the fridge for up to 5–7 days.
Wash and thoroughly dry the lettuce (wet lettuce won’t hold dressing well). Add to a large bowl or divide between plates. Top with tomatoes, cucumber, red onion, avocado, and sliced chicken.
Drizzle salad with dressing, toss to combine, and serve immediately. Only dress what you’ll eat right away—dressed salad doesn’t store well.

Notes

Note 1:?I like Tyson? Crispy Chicken Strips; they cook in about 18 mins in the oven or 15 mins in the Air Fryer. Any crispy tenders work—store-bought or homemade.?

Note 2:?If your cucumber is extra wide, slice into half moons for better texture.

Note 3: To reduce the bite of red onion, soak slices in cold water for 10 minutes, stirring once or twice, then drain before using.

Storage: Dressed salad doesn’t sit well. Store salad and dressing separately if making ahead. Only dress right before eating.

Nutrition

Source: Chelsea's Messy Apron

~~~~~

Rhonda in MO

Apple Coleslaw

#250760

Apple Coleslaw

Apple Coleslaw blends green cabbage, tart apples, sweet cranberries, and crisp almonds with a creamy, flavorful dressing.

Prep Time25?mins

Total Time25?mins

Course:?Appetizer, Salad, Side Dish

Cuisine:?American, Healthy, Vegetarian

Keyword:?Apple Coleslaw, Apple Coleslaw recipe

?

开云体育s:??servings

?

Author:?

?

Cost:?$5.34

Equipment

2?

Ingredients

1?small?green cabbage
2?large?Honeycrisp apples
1/2?cup?celery?very thinly sliced, 2 stalks
1/2?cup?sliced green onions
3/4?cup?sliced almonds
3/4?cup?dried sweetened cranberries

Dressing

1/2?cup?
1/2?cup?sour cream
1-1/2?tablespoons?apple cider vinegar
2?teaspoons?
2?tablespoons?honey?or more if you want it sweeter
?and?
1/4?teaspoon?celery seed?optional

Instructions

Dressing: In a medium bowl, whisk dressing ingredients and season to taste with salt and pepper, then whisk until completely smooth. Refrigerate until ready to use.
Slaw: Thinly slice cabbage to make 7 packed cups (see note 1). Cut apples into matchsticks, about 3-1/4 cups (see note 2). Thinly slice celery and green onions. Combine all in a large bowl with almonds and cranberries.
Serve: Pour dressing over cabbage mixture and toss well. Refrigerate for 15–20 minutes to soften, then toss again, adjust seasoning as needed, and serve. Toss well occasionally during serving.

Notes

Note 1: How to prepare the cabbage:

Remove any outer leaves that are browned or crumpled.
Cut cabbage exactly in half.
Cut those halves in half (to get four quarters) and cut out the core of each quarter.
Slice each cabbage quarter into very thin shreds.
Transfer sliced cabbage to a salad spinner base. Wash thoroughly and spin to dry completely.

Note 2: How to prepare the apples:

1. Wash and fully dry apples.
2. Cut each side from the core to get four pieces.
3. Cut each piece into thin slices.
4. Cut each slice into thin slices that look like matchsticks.
Storage:?For the best taste and texture, enjoy Apple Coleslaw the same day it's made. If you have leftovers, store them in an airtight container in the fridge for up to 3 days. Stir well before serving.

Nutrition

Source: Chelsea's Messy Apron

~~~~~

Rhonda in MO

Lemon Couscous

#250759

Lemon Couscous

Lemon Couscous makes for a perfect weeknight side dish. Pearl couscous cooked in chicken broth and lemon juice then drizzled with a zingy lemon herb vinaigrette.

CourseSide Dish

CuisineAmerican

Keywordlemon couscous

Prep Time5?minutes

Cook Time10?minutes

Total Time15?minutes

开云体育s?servings

AuthorMeghan Payne-Hensley

Ingredients

For the lemon couscous

3?cups?chicken stock
2?cups?pearl couscous
1?Tablespoon?butter
1?large?lemon, zested and juiced
1?teaspoon?kosher salt

For the lemon herb vinaigrette

1/2?cup?avocado oil
1/4?cup?water
1?large lemon?zested and juiced
1/2?teaspoon?kosher salt
1/4?teaspoon?black pepper
few cracks of black pepper
4?large?fresh basil leaves, torn

Instructions

In a medium saucepan, bring chicken stock to a boil. Add couscous, butter, juice of one lemon juice and salt. Cover and cook for 8 to 10 minutes, until liquid is almost completely absorbed and couscous is tender. Remove from heat and stir in the zest of one lemon.
While the couscous is cooking, make the vinaigrette. Add all the vinaigrette ingredients to a food processor and pulse until it comes together and the basil is in small pieces. Pour into a jar and store in the refrigerator. Shake before use.
Drizzle desired amount of vinaigrette onto the couscous and serve.

Source: Meg's Everyday Indulgence

~~~~~

Rhonda in MO

White Texas Sheet Cake (cookingcuriosity.com)

#250758

White Texas sheet cake is a delightful twist on the classic chocolate version, offering a moist, tender cake with a rich vanilla-almond flavor. This cake is perfect for large gatherings, as it’s baked in a sheet pan and generously topped with a creamy, almond-infused frosting. The light, fluffy texture combined with the sweet, buttery icing makes this cake a crowd-pleaser at any event. It’s easy to make, delicious, and sure to become a favorite for celebrations and potlucks.
INGREDIENTS:
For the Cake:
list of 11 items
? 1 cup unsalted butter
? 1 cup water
? 2 cups all-purpose flour
? 2 cups granulated sugar
? 2 large eggs
? 1/2 cup sour cream
? 1 teaspoon almond extract
? 1 teaspoon vanilla extract
? 1 teaspoon baking powder
? 1/2 teaspoon baking soda
? 1/4 teaspoon salt
list end
For the Frosting:
list of 6 items
? 1/2 cup unsalted butter
? 1/4 cup milk
? 4 cups powdered sugar
? 1/2 teaspoon almond extract
? 1/2 teaspoon vanilla extract
? 1/2 cup chopped pecans (optional)
list end
INSTRUCTIONS:
list of 6 items
1. Preheat the Oven:
list of 1 items nesting level 1
? Preheat your oven to 350°F (175°C). Grease and flour a 13×18-inch sheet pan.
list end nesting level 1
2. Make the Cake Batter:
list of 1 items nesting level 1
? In a saucepan, combine butter and water. Bring to a boil, then remove from heat. In a large bowl, mix flour, sugar, baking powder, baking soda, and salt.
Stir in the hot butter mixture, then add eggs, sour cream, almond extract, and vanilla extract. Mix until smooth.
list end nesting level 1
3. Bake the Cake:
list of 1 items nesting level 1
? Pour the batter into the prepared sheet pan and bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
list end nesting level 1
4. Prepare the Frosting:
list of 1 items nesting level 1
? In a saucepan, melt the butter and milk together. Remove from heat and stir in powdered sugar, almond extract, and vanilla extract until smooth.
list end nesting level 1
5. Frost the Cake:
list of 1 items nesting level 1
? Pour the frosting over the warm cake, spreading it evenly. Sprinkle with chopped pecans if desired.
list end nesting level 1
6. Serve:
list of 1 items nesting level 1
? Allow the cake to cool before slicing and serving.
list end nesting level 1
list end
Enjoy this White Texas Sheet Cake as a delightful and easy-to-make dessert perfect for any occasion!

Cherry Snowball Cookies, from cookingcuriosity.com

#250757

Cherry snowball cookies are a delightful holiday treat that combines a buttery, melt-in-your-mouth cookie with the sweet surprise of a cherry hidden inside. These cookies are rolled in powdered sugar, giving them a festive, snowball-like appearance that’s perfect for winter celebrations. The contrast between the tender cookie and the juicy cherry makes each bite irresistible. Whether you’re making them for a holiday cookie exchange or as a sweet addition to your dessert table, Cherry Snowball Cookies are sure to become a favorite tradition.
INGREDIENTS:
list of 7 items
? 1 cup unsalted butter, softened
? 1/2 cup powdered sugar (plus more for rolling)
? 1 teaspoon vanilla extract
? 2 cups all-purpose flour
? 1/4 teaspoon salt
? 1/2 cup finely chopped pecans or walnuts (optional)
? 1 jar maraschino cherries, drained and dried
list end
INSTRUCTIONS:
list of 7 items
1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter and 1/2 cup powdered sugar until light and fluffy. Beat in the
vanilla extract.
3. Mix in Dry Ingredients: Gradually add the flour and salt to the butter mixture, mixing until just combined. If using, fold in the chopped nuts.
4. Form the Cookies: Take a small piece of dough (about a tablespoon) and flatten it slightly in your hand. Place a maraschino cherry in the center, then
fold the dough around the cherry, rolling it into a ball. Place the dough balls onto the prepared baking sheet.
5. Bake the Cookies: Bake in the preheated oven for 12-15 minutes, or until the cookies are set but not browned.
6. Roll in Powdered Sugar: Allow the cookies to cool slightly on the baking sheet before rolling them in powdered sugar while they are still warm. For
a more festive look, you can roll them again in powdered sugar once they are completely cool.
7. Serve and Enjoy: Serve your Cherry Snowball Cookies at room temperature and watch them disappear!
list end
These Cherry Snowball Cookies are a perfect addition to your holiday baking, with their festive look and delicious taste making them a hit with everyone!

Texas Sheet Cake Cookies

#250756

Texas sheet cake cookies take all the beloved elements of the classic Texas sheet cake and transform them into delightful, handheld treats. These soft, chocolatey cookies are rich and moist, topped with a glossy, fudgy icing that hardens just enough to create a perfect bite. They capture the deep flavor of a traditional Texas sheet cake, but with the convenience and fun of a cookie. Perfect for parties, potlucks, or whenever you’re craving something indulgent, these cookies are sure to become a family favorite!
Ingredients:
For the cookies:
list of 4 items
? 1 box (15.25 oz) chocolate cake mix
? 2 large eggs
? 1/3 cup vegetable oil
? 1/4 cup sour cream
list end
For the icing:
list of 6 items
? 1/2 cup unsalted butter
? 2 tbsp unsweetened cocoa powder
? 3 tbsp milk
? 2 cups powdered sugar
? 1 tsp vanilla extract
? 1/2 cup chopped pecans (optional)
list end
Instructions:
list of 6 items
1. Preheat the oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Make the cookie dough: In a large bowl, combine the chocolate cake mix, eggs, vegetable oil, and sour cream. Mix until a soft dough forms.
3. Scoop and bake: Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 8-10 minutes, until
the cookies are set but still soft. Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
4. Prepare the icing: While the cookies are cooling, make the icing. In a small saucepan, melt the butter over medium heat. Stir in the cocoa powder and
milk, cooking until the mixture is smooth. Remove from heat and whisk in the powdered sugar and vanilla extract until the icing is smooth and glossy.
5. Ice the cookies: Once the cookies have cooled, spoon the warm icing over each cookie, letting it spread naturally. If desired, sprinkle chopped pecans
on top before the icing sets.
6. Let the icing set: Allow the icing to cool and harden slightly before serving.
list end
Enjoy these rich and fudgy Texas Sheet Cake Cookies with a glass of milk or as a decadent dessert for any occasion!

Strawberry Shortcake Bars, from marketgrow.com

#250755

Strawberry shortcake bars are delicious and portable twists on classic strawberry shortcake. These bars feature a buttery, biscuitlike crust that’s topped with fresh, juicy strawberries and fluffy whipped cream topping, all in convenient, handheld form. The combination of sweet, ripe strawberries, light creaminess and a slightly crumbly base makes these bars perfect treats for spring and summer gatherings, picnics or any time you want to enjoy the classic flavor of strawberry shortcake without the fuss. With their vibrant flavor and easy-to-serve form, these bars are sure to become new favorite desserts.

Ingredients

For the crust

list of 7 items

1-1/2 cups all-purpose flour

1/4 cup granulated sugar

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter, cold and cubed

1 large egg

1 teaspoon vanilla extract

list end

For the strawberry filling

list of 3 items

2 cups fresh strawberries, hulled and sliced

2 tablespoons granulated sugar

1 tablespoon lemon juice

list end

For the whipped topping

list of 3 items

1 cup heavy cream

2 tablespoons powdered sugar

1 teaspoon vanilla extract

list end

Instructions

list of 7 items

1. Prepare the Crust

Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch baking dish with parchment paper, leaving a slight overhang for easy removal.

2. Make the Biscuit Base

In a medium bowl, whisk together the flour, sugar, baking powder and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs. In a small bowl, beat the egg and vanilla extract together. Add the egg mixture to the flour mixture and stir until just combined. The dough should be slightly crumbly but should hold together when pressed.

3. Bake the Base

Press the dough evenly in the prepared baking dish. Bake for 15 to 18 minutes or until the crust is golden brown. Allow the crust to cool completely in the pan.

4. Prepare the Strawberries

While the crust is cooling, combine the sliced strawberries, granulated sugar and lemon juice in a bowl. Stir to combine, and let the strawberries sit for 10 to 15 minutes to release their juice.

5. Make the Whipped Topping

In a large mixing bowl, beat the heavy cream, powdered sugar and vanilla extract with an electric mixer until stiff peaks form. Be careful not to overbeat.

6. Assemble the Bars

Once the crust has cooled, spread the whipped cream evenly over the top of the crust. Spoon the macerated strawberries with their juice on top of the whipped cream.

7. Chill, and Serve

Place the bars in the refrigerator for at least two hours to allow the flavors to meld and the bars to set. Once chilled, slice in squares, and serve!

list end

These strawberry shortcake bars offer all the beloved flavor of the classic dessert in fun, easy-to-serve form. With their soft, buttery crust, sweet strawberries and creamy topping, they’re sure to delight your taste buds at any occasion!