You will need:
1 cup rice (uncooked)
3 cups water
3? cups milk
? teaspoon salt
1 stick cinnamon
2 egg yolks, slightly beaten
? cup sugar
? cup raisins
? teaspoon grated lemon rind
1 teaspoon vanilla
powdered cinnamon
Wash rice and slowly bring it to a boil in 3
cups of water. Add salt and lemon rind. Cook until soft and
fluffy. Add milk, sugar and cinnamon stick. Simmer over low heat
until it begins to thicken. Remove from heat and stir in raisins
and egg yolks. Simmer over low heat 20 to 30 minutes until creamy,
stirring occasionally. Remove from heat and vanilla [sic]. Pour
into a serving dish. Serve warm or cold sprinkled with cinnamon.
6 pineapple rings (canned or fresh), cut to fit the muffin tin
6 maraschino cherries (optional)
?
For the cake:
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup granulated sugar
1/4 cup unsalted butter, softened
1 large egg
1 teaspoon vanilla extract
1/2 cup pineapple juice (from the canned pineapple or fresh)
?
INSTRUCTIONS:
1. Preheat your oven to 350°F (175°C). Grease a 6-cup jumbo muffin tin or a 12-cup regular muffin tin.
?
2. Prepare the topping:
In a small bowl, mix the melted butter and brown sugar. Spoon about 1 tablespoon of this mixture into the bottom of each muffin cup.
Place a pineapple ring (or a portion of one that fits) on top of the brown sugar mixture in each cup. If using, place a maraschino cherry in the center of each pineapple ring.
?
3. Make the cake batter:
In a medium bowl, whisk together the flour, baking powder, and salt.
In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the egg and vanilla extract and mix until well combined.
Gradually add the dry ingredients to the wet ingredients, alternating with the pineapple juice, mixing until smooth.
?
4. Assemble the mini cakes:
Spoon the cake batter evenly into the muffin cups, filling each about 3/4 full over the pineapple and sugar topping.
?
5. Bake in the preheated oven for 20-25 minutes (for regular-sized muffins) or 25-30 minutes (for jumbo muffins), or until a toothpick inserted into the center comes out clean.
?
6. Allow the cakes to cool in the tin for 5 minutes. Run a knife around the edges to loosen, then carefully invert the muffin tin onto a baking sheet or serving platter. Gently tap the bottom of each muffin cup to release the cakes.
?
7. Serve warm, with the caramelized pineapple topping on display. These mini pineapple upside down cakes are perfect as-is, or with a dollop of whipped cream for extra indulgence!
?
Enjoy these moist, delicious Mini Pineapple Upside Down Cakes for a perfect tropical treat that’s sure to impress!
Macaroni salad with egg is a classic, creamy side dish that’s perfect for barbecues, picnics or family gatherings. The combination of tender pasta, hard-boiled egg and rich, tangy dressing creates a dish that is both comforting and refreshing. The eggs add extra creaminess and protein, while crisp vegetables, like celery and onion, provide satisfying crunch. With a hint of mustard and sweetness from relish, this macaroni salad is flavorful, easy to make and sure to be a hit at any meal.
INGREDIENTS:
list of 12 items
? 2 cups elbow macaroni, cooked and cooled
? 4 hard-boiled eggs, chopped
? 1/2 cup mayonnaise
? 1 tablespoon Dijon mustard
? 1 tablespoon sweet pickle relish
? 1/4 cup finely chopped red onion
? 1/4 cup finely chopped celery
? 1 tablespoon apple cider vinegar
? 1 teaspoon sugar
? Salt and pepper to taste
? Paprika for garnish (optional)
? Fresh parsley for garnish (optional)
list end
INSTRUCTIONS:
list of 6 items
1. Cook the macaroni: Cook the elbow macaroni according to package instructions. Drain and rinse under cold water to cool it down. Set aside.
2. Make the dressing: In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, sweet pickle relish, apple cider vinegar, sugar, salt, and
pepper until smooth and well combined.
3. Add the vegetables and eggs: Fold in the chopped red onion, celery, and hard-boiled eggs into the dressing.
4. Combine with macaroni: Add the cooked and cooled macaroni to the bowl, tossing gently to ensure everything is evenly coated in the dressing.
5. Chill: Cover the macaroni salad and refrigerate for at least 1 hour to allow the flavors to meld.
6. Serve: Before serving, garnish with paprika and fresh parsley if desired.
list end
This Macaroni Salad with Egg is a creamy, flavorful side dish that complements a wide range of meals, from grilled meats to sandwiches, and is a staple
Five-spice chicken is a flavorful dish that brings the bold, aromatic essence of Chinese five-spice powder to a simple yet delicious chicken recipe. The unique blend of star anise, clove, cinnamon, Sichuan peppercorn and fennel seeds infuses the chicken with irresistible depth, balancing sweet, savory and spicy notes. This dish is perfect for those who enjoy Asian-inspired cuisine and is versatile enough to be served with rice, stir-fried vegetables or a fresh salad. Whether grilled, baked or pan-fried, five-spice chicken will quickly become a family favorite for its fragrant, slightly smoky and tender qualities.
1. Marinate the Chicken: In a medium bowl, whisk together the Chinese five-spice powder, soy sauce, hoisin sauce, honey, rice vinegar, sesame oil, garlic,
and ginger. Place the chicken breasts in the bowl, ensuring they are well-coated in the marinade. Cover and refrigerate for at least 30 minutes, or up
to 2 hours for more intense flavor.
2. Cook the Chicken:
list of 3 items nesting level 1
? Grilling: Preheat the grill to medium-high heat. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C).
? Baking: Preheat the oven to 400°F (200°C). Place the marinated chicken in a baking dish and bake for 25-30 minutes, or until fully cooked.
? Pan-frying: Heat a large skillet over medium heat with a drizzle of oil. Cook the chicken for about 5-7 minutes per side, or until cooked through.
list end nesting level 1
3. Garnish and Serve: Once cooked, let the chicken rest for a few minutes before slicing. Garnish with sliced green onions and sesame seeds if desired.
Serve with steamed rice, stir-fried vegetables, or a side salad.
list end
Enjoy the fragrant and savory delight of Five Spice Chicken, perfect for weeknight dinners or special occasions!
Italian-style meat loaf is a savory twist on the classic comfort food, combining the rich flavor of seasoned ground beef with the deliciousness of Italian herbs, garlic and parmesan cheese. This version of meat loaf is enriched by marinara sauce, giving it moist and flavorful texture, while the addition of bread crumbs and eggs ensures a light, tender result. Topped with a generous layer of melted mozzarella cheese and served with a side of pasta or a green salad, this hearty meal is perfect for family dinner or a special occasion. It’s an easy-to-make dish that’s sure to impress with its bold flavor and satisfying appeal.
INGREDIENTS
list of 15 items
1 lb ground beef (preferably 80/20 for the best texture)
1/2 lb ground pork (optional, for added flavor and moisture)
1 cup breadcrumbs (preferably Italian-style)
1/4 cup grated parmesan cheese
1/4 cup fresh parsley, chopped
2 cloves garlic, minced
1 large egg
1/2 cup milk
1 cup marinara sauce, divided (plus extra for serving)
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup shredded mozzarella cheese
Olive oil for greasing
list end
INSTRUCTIONS
list of 6 items
1. Preheat the oven
Preheat your oven to 375°F (190°C) and lightly grease a loaf pan with olive oil or line it with parchment paper.
2. Prepare the meat mixture
In a large bowl, combine the ground beef, ground pork, bread crumbs, grated parmesan, chopped parsley, minced garlic, egg and milk. Stir in 1/2 cup marinara sauce, dried oregano, dried basil, salt and pepper. Mix everything together until well combined, but be careful not to overwork the meat to keep it tender.
3. Form the meat loaf
Transfer the meat mixture in the prepared loaf pan, pressing it gently in the corners to form an even loaf. Spread a thin layer of marinara sauce (about 1/4 cup) over the top of the meat loaf for extra moisture and flavor.
4. Bake the meat loaf
Place the loaf pan in the preheated oven, and bake for about 45 to 50 minutes or until the meatloaf is cooked through (an internal temperature of 160°F or 71°C). If the top starts to brown too much, you can loosely cover the meat loaf with aluminum foil.
5. Add the cheese
About 5 minutes before the meat loaf is finished, sprinkle the shredded mozzarella cheese over the top of the meat loaf. Return the pan to the oven, and bake until the cheese is melted and bubbly.
6. Rest, and serve
Remove the meat loaf from the oven, and let it rest for about 5 to 10 minutes before slicing. Serve with additional marinara sauce on the side, and enjoy with pasta, a fresh salad or roasted vegetables.
These slightly sweetened honey wheat rolls are made with wholesome ingredients like real honey, rolled oats, and whole wheat flour.?They would make a great addition to your Thanksgiving dinner table!
CourseAppetizer, Bread
CuisineAmerican
Prep Time25minutes?minutes
Cook Time30minutes?minutes
Rising Time1hour?hour?20minutes?minutes
Total Time2hours?hours?15minutes?minutes
开云体育s15?rolls
Calories209kcal
Author
Equipment
Glass or ceramic baking dish
Ingredients
For the rolls
??cup?(180?ml)?whole milk
??cup?(60?ml)?water
2 ??teaspoons?active dry yeast
1?teaspoon?granulated sugar
??cup?(75?g)??melted
??cup?(80?g)?honey
2?eggs?lightly beaten
1?teaspoon?table salt
1?cup?whole wheat flour
3 - 3 ??cups?(375-438?g)?bread or all-purpose flour
Honey Glaze
1?Tablespoon?(20?g)?honey
1?teaspoon?warm water
Old fashioned oats?for sprinkling
Instructions
In a small microwave safe bowl or measuring cup, combine milk and water and heat until warmed to 115F (45C).
? cup whole milk,? cup water
Pour milk/water mixture into a large bowl, sprinkle yeast and sugar overtop and stir until combined. Let sit undisturbed until foamy, about 5-10 minutes.
2 ? teaspoons active dry yeast,1 teaspoon granulated sugar
Once yeast is foamy, add butter, honey, eggs, salt, wheat flour, and 1 cup (125g) of bread flour and stir until well combined.
? cup unsalted butter,? cup honey,2 eggs,1 teaspoon table salt,1 cup whole wheat flour,3 - 3 ? cups bread or all-purpose flour
Gradually add remaining flour as needed, until dough begins to cling to itself in a ball and pulls away from the side of the bowl. Knead dough either by hand or with a dough hook on your stand mixer until smooth and elastic (this should take 5-10 minutes).
Lightly grease a large bowl with oil and transfer dough to oiled bowl, turn dough to coat surface entirely with oil, cover bowl with plastic wrap or a warm, damp kitchen towel and allow to rise in a warm place until doubled in size, about 1-2 hours.
After rising
Once dough has finished rising, generously grease the sides and bottom of a 9”x13” glass dish with butter, set aside.
Punch down dough and transfer to a lightly floured surface. Divide dough into 15 equal portions (about 65-70g each) and roll each portion into a ball. Arrange rolls in prepared baking dish, cover, and allow to rise in a warm place until balls are puffed and almost touching, about 20-30 minutes.?Tip:?to tell that the dough is properly proofed, lightly flour your index finger and gently poke one of the rolls. If it springs back completely, it needs more time. If it springs back about halfway, the dough is properly proofed and is ready to be baked. If the dough doesn’t spring back at all, unfortunately it is over-proofed, but bake it anyway.
While dough is proofing, preheat oven to 350F (175C) and prepare honey topping by combining honey and warm water in a small dish and whisking until thoroughly combined.
1 Tablespoon honey,1 teaspoon warm water
Once dough is finished proofing, uncover and use a pastry brush to brush tops of dough balls thoroughly with mixture, then sprinkle lightly with oats and transfer to preheated 350F (177C) oven. Bake for 30 minutes, until rolls are a light golden brown and their internal temperature is 185-190F (88C) (if you are using a metal baking dish, check the rolls earlier, at 24 minutes).
Old fashioned oats
Notes
Can I make the dinner rolls larger?
If you want larger rolls you can divide into 12 rolls, each 85-90g, and bake for 30 minutes, until inside temperature reaches 185-190F (88C).
Storing
Store in an airtight container at room temperature.
Reheating rolls
If you made the rolls in advance and wish to reheat them before serving with dinner, preheat your oven to 300F (150C) place the rolls in a baking dish, lightly spray with a mist of water (or sprinkle a few drops of water on top or brush with melted butter), cover with foil, and heat for 10 minutes or until warmed through. Don’t over-cook or they’ll be dry!
Original recipe
For anyone looking for my original 60-minute recipe,?.
Sourdough cheddar jalape?o bread is the ultimate bread for sandwiches or snacking. This recipe is perfect for sourdough bakers who want to take their bread to the next level!
Before beginning, please note that the dough will need to rise at room temperature until increased 80% in volume – for me this is typically 5-7 hours. After that it will need to ferment overnight in the refrigerator before being baked.
In a large mixing bowl combine starter, water, oil, and honey and stir well until completely combined.
? cup active bubbly sourdough starter,1 ? cup warm water,2 Tablespoons olive oil,2 Tablespoons honey
Add flour, sprinkle salt overtop, and work dough together with your hands or a wooden spoon until it is mostly combined. Dough will be shaggy but should not have any dry patches of flour remaining.
3 ? cups bread flour,2 teaspoons table salt
Cover bowl with plastic wrap and let sit for an hour undisturbed (autolyse).
Once the hour has passed, sprinkle the top of the dough with shredded cheese and jalapenos.
4 oz shredded cheddar cheese,? cup jalapenos
Stretch and fold:?Grasp one side of the dough and stretch it up and then fold it over the opposite side of the dough. Turn your dough 90 degrees and repeat this again three more times, for a total of four stretch and folds. (It’s okay if the jalapenos and cheese are not well distributed at this point, they will become more evenly distributed as we do more stretch and folds.)
Cover the dough tightly with plastic wrap and let sit for 30 minutes. Stretch and fold your dough again as described above. Repeat every 30 minutes until you have done a total of four stretch and folds. After the final stretch and fold, cover dough and let it rise in a warm, draft-free place until it has increased about 80% in size (this will likely take 5-7 hours).
Once dough has risen, lightly oil a medium-sized bowl and place dough into bowl, tucking the ends under to create surface tension on the dough. Cover tightly and refrigerate overnight (up to 24 hours).
The next day, preheat your oven to 450F (230C). Remove dough from refrigerator, turn it out onto a large piece of parchment paper (you’ll want the parchment to be large enough that when placed in the dutch oven you have enough going up the sides to pull the bread out), and lower dough into 4 quart Dutch oven. Score the top of the bread (see note if you want to add jalapenos and cheese on top – don’t add them here). Allow the dough to rest in the Dutch oven while the oven preheats.
Once oven is preheated to 450F (230C), cover the dough with the lid and place in oven for 30 minutes. After 30 minutes, remove the lid and bake for another 23 minutes longer (the internal temperature should reach 205F/96C).
Remove from oven and allow bread to sit in the dutch oven for 10-15 minutes before carefully using the parchment paper to lift it out of the Dutch oven and remove to a cooling rack to cool completely before slicing and enjoying.
Notes
Adding cheese and jalape?o on top
If you’d like to add cheese and jalapeno on top, add them after the first 30 minutes in the oven. Just be quick about it and have the toppings ready to go, the less time the bread is out of the oven the better.
Preventing over-browning on the bottom
Place a baking sheet in your oven and place the Dutch oven on top of the baking sheet when baking to help minimize the chance of the bottom of your bread burning.
Baking in a loaf pan
This bread could alternatively be baked in a loaf pan. You can follow the instructions in my??or simply place in a standard-sized loaf pan and bake as indicated.
Storing
Store in an airtight container or wrap tightly in plastic wrap and store at room temperature for up to 3 days. This bread also freezes well. I like to slice it and wrap the individual slices, then toast them to defrost them.
Soft and chewy with a charred, bubbly exterior, this homemade naan recipe rivals that of your local Indian restaurant! A hot cast iron pan is key for replicating the traditional tandoor cooking method at home.
CourseAppetizer, Bread, Side Dish
CuisineIndian
Prep Time30minutes?minutes
Cook Time2minutes?minutes
Rising Time1hour?hour?15minutes?minutes
Total Time1hour?hour?47minutes?minutes
开云体育s8?servings
Calories239kcal
Author
Equipment
?(I love this skillet - reasonably priced and will last forever)
Ingredients
??cup?(120?ml)?water
3?Tablespoons?milk
2?teaspoons?active dry yeast*?see note on for instant yeast
2 ??cups?(312?g)?all-purpose or bread flour?divided
2?teaspoons?granulated sugar
??teaspoon?baking powder
??teaspoon?table salt
??cup?(60?g)?full fat Greek yogurt
2?Tablespoons?olive oil
2?teaspoons?minced garlic?optional, for garlic naan
For topping (optional but so good!)
4?Tablespoons?(57?g)?salted butter
1?Tablespoon?chopped fresh parsley
2?teaspoons?minced garlic?for garlic naan
Instructions
Make the dough
In a microwave safe dish, warm water and milk until it reaches 100F (38C) (always stir before checking temperature).
? cup water,3 Tablespoons milk
Pour warmed liquid into the bowl of a stand mixer (or a large mixing bowl), add yeast and a pinch of sugar and stir to combine. Let sit for 5-10 minutes until mixture becomes foamy (if it never foams, you’ll need to start over with fresh yeast).
2 teaspoons active dry yeast*
Once foamy, add about 1 ? cups (188g) bread flour, sugar, baking powder, salt, Greek yogurt, olive oil, and garlic (if making garlic naan) and stir until well-combined.
Gradually stir in the remaining 1 cup (125g) flour until dough begins to cling to itself and pull away from the sides of the bowl.
Place bowl on your stand mixer and, using dough hook attachment, knead on low-speed for 4 minutes (alternatively turn the dough out onto a lightly floured surface and knead by hand for about 5 minutes). Knead until dough is cohesive and no longer shaggy (it still may be slightly sticky/tacky, especially if you used the stand mixer – this is good!).?Note that this dough does not become completely smooth and elastic like many yeast breads nor will it pass the “windowpane test”.
Transfer dough to a large, lightly oiled bowl and turn to coat all sides with oil. Cover with plastic wrap and allow to rise in a warm space until doubled in size, about 1-2 hours.
Roll & bake
Once dough has risen, turn out onto a lightly floured surface and divide into 8 equal pieces. Roll each piece into a ball, stretching and tucking the edges underneath if necessary to create a ball shape. Cover with plastic wrap and let rise for 10-15 minutes until slightly puffed.
Heat your cast iron skillet over medium/high heat for at least 5 minutes (you should be able to feel the heat radiating from it if you hover your hand a few inches above it).
Once skillet is heated and dough has risen, working with one ball at a time, roll dough out into a 6-8” (15-20cm) circle.
Carefully place circle (just one or two at a time, depending on the space in your skillet) into your heated skillet and heat on one side for about 45-60 seconds, until bubbles start to form. Flip over and cook until naan is cooked through, this will usually take another 30-60 seconds.
Remove naan to a plate, and repeat until all naan is cooked. Prepare the topping
Garlic butter topping
In a small saucepan, melt butter over low heat.
4 Tablespoons salted butter
Add parsley and garlic (if making garlic naan) and stir to combine. Cook several minutes, until fragrant.
Use a pastry brush to brush topping over warm, cooked naan. Enjoy!
Notes
Instant yeast
To use instant yeast, substitute 1 ? teaspoons instant yeast and follow the recipe as written. Rise time will be the same or very similar as when using active yeast.
Flour
I prefer bread flour for a chewier naan, but all-purpose flour will work in a pinch.
Storing
Allow to cool completely and place in an airtight container or resealable ziploc bag. Refrigerate for 2-3 days or freeze (I wrap the naan individually in plastic wrap first if freezing) for 1-2 months.To reheat, warm in a 325F (160C) oven for several minutes, until warmed through.
A comforting
and hearty dish featuring tender cabbage, savory ground beef,
and gooey cheddar cheese.
Author: by Shawn; by Shawn
Recipe Type: American
Total Time: 45 minutes
Prep Time: 15 minutes Cook Time: 30 minutes
Ingredients:
1
medium?cabbage, chopped
1?lb
ground beef
1
medium?onion, chopped
2?cloves
garlic, minced
1?can
(14.5 oz) Diced?tomatoes?with juice
1?cup
cooked rice
1?teaspoon
Italian seasoning
Salt and?pepper, to taste
2?cups
Cheddar cheese, shredded
1?cup
beef broth
Directions:
Preheat
your oven to 375°F (190°C) to get started while you prep the
ingredients.
Chop the cabbage into bite-sized pieces and set aside.
In a large skillet over medium heat, cook the ground beef
until browned.
Add the chopped onion and minced garlic to the skillet. Sauté
until the onion is translucent and fragrant, about 3-5
minutes.
Stir in the diced tomatoes with juice, cooked rice, Italian
seasoning, salt, and pepper. Mix well to combine all flavors.
Add the chopped cabbage and beef broth to the skillet,
stirring gently. Let this mixture simmer for about 5 minutes
until the cabbage starts to soften but still has some texture.
Transfer the entire mixture to a greased casserole dish,
spreading it out evenly.
Sprinkle the shredded cheddar cheese evenly over the top.
Bake uncovered for 20-25 minutes, or until the cheese is
melted and slightly browned.
Remove from the oven and let it cool for a few minutes before
serving. Enjoy!
Notes:
Store leftovers in an airtight container in the refrigerator
for up to 3 days. Reheat covered in the oven at 350°F (175°C)
for 15-20 minutes.
Juicy blueberries
and creamy cottage cheese come together in this tender
breakfast bake—high in protein, naturally sweet, and
oven-fresh delicious.
Why You’ll
Love This Recipe
High in protein and fiber?–
Keeps you full longer.
Naturally sweetened?–
Uses honey or maple syrup instead of refined sugar.
Quick and easy?–
Just mix and bake!
Perfect for meal prep?–
A great option for busy mornings.
Ingredients
1 cup cottage cheese
1 cup rolled oats
1 cup fresh blueberries
2 large eggs
1/4 cup honey or maple syrup
1 teaspoon cinnamon
1 teaspoon vanilla extract
1 teaspoon baking powder (optional)
Directions
Preheat your oven to 350°F (175°C). Grease an
8×8-inch baking dish or individual ramekins.
For a smooth texture, blend the cottage
cheese, oats, eggs, honey or maple syrup, vanilla extract,
and cinnamon in a blender or food processor until creamy.
For a chunkier texture, whisk all ingredients together in a
bowl without blending.
Gently fold in the fresh blueberries.
Pour the mixture into the prepared baking
dish.
Bake for 25–30 minutes, or until the top is
set and golden brown.
Let it cool for 5 minutes before serving.
Enjoy warm, as-is, or topped with yogurt, nuts, or extra
honey.
开云体育s and
Timing
Prep Time:?10
minutes
Cooking Time:?30
minutes
Total Time:?40
minutes
开云体育s:?4
servings
Calories per serving:?Approximately
200 kcal
Storage/Reheating
Refrigeration:?Store
in an airtight container in the refrigerator for up to 3
days.
Freezing:?Freeze
in portions and reheat as needed.
Reheating:?Warm
in the oven at 300°F (150°C) or microwave for 30 seconds.
FAQs
Can I use
frozen blueberries?
Yes! Add them directly to the mixture without thawing to
prevent excess moisture.
Can I make this dairy-free?
You can substitute cottage cheese with a dairy-free
alternative like almond, soy, or coconut yogurt.
What can I use instead of oats?
Try almond flour, coconut flour, or quinoa flakes for a
different texture and dietary preference.
Can I add nuts or seeds?
Absolutely! Chopped walnuts, almonds, or chia seeds add extra
crunch and nutrition.
Can I use a different sweetener?
Yes, swap honey for maple syrup, stevia, monk fruit sweetener,
or coconut sugar based on your preference.
Is this bake gluten-free?
Yes, as long as you use certified gluten-free oats or
substitute with almond or coconut flour.
How do I make it more filling?
Serve with Greek yogurt, nut butter, or a sprinkle of granola
for extra protein and texture.
Can I make it ahead of time?
Yes, bake it the night before and store it in the fridge.
Reheat for a quick breakfast.
Can I use a muffin tin instead?
Yes! Bake in a muffin tin at 350°F for 15-20 minutes for
convenient individual portions.
What can I serve this with?
Enjoy it with fresh fruit, yogurt, or a drizzle of extra honey
for added sweetness.
Can I freeze this bake?
Yes! Let it cool completely, then wrap individual portions
tightly in plastic wrap and store them in an airtight
container in the freezer for up to 3 months. Reheat in the
oven or microwave before serving.
How long does it last in the fridge?
Stored in an airtight container, this bake will stay fresh in
the fridge for up to 4 days.
Conclusion
The Blueberry Cottage Cheese Breakfast Bake
is a delicious and wholesome breakfast option that is easy to
prepare and packed with nutrients. Whether you enjoy it fresh
out of the oven or as a grab-and-go meal, this bake is sure to
keep you satisfied and energized throughout the day. Try it
today and start your morning on a healthy note!
Additional
Recipes to Try
If you enjoyed this?Blueberry
Cottage Cheese Breakfast Bake, here are some other
delicious and healthy recipes you might love:
Try these??for a
protein-packed, grab-and-go breakfast.
If you love blueberries, don’t miss this?—a moist and flavorful classic.
For a light and airy treat, check out this?, perfect
for a guilt-free snack.
Craving a rich and creamy dessert? Indulge in
this?, a luscious twist
on a classic.
Satisfy your sweet tooth with?, a delightful mix of
fruity and creamy flavors.
Enjoy experimenting with these recipes and
finding new favorites!
1 lean beef flank steak or beef skirt steak (1 to 1 1/2 pounds), cut into 4 equal pieces
1 cup beef broth
1/2 cup sun-dried tomatoes (not packed in oil), chopped
3 to 4 cloves garlic, minced
1/4 teaspoon ground cumin
4 (8 inch) flour tortillas
Shredded lettuce, diced tomatoes and shredded Monterey Jack cheese, for topping
?
Combine beef, broth, tomatoes, garlic and cumin in Crock-Pot. Cover; cook on low 7 to 8 hours, or until meat is very tender. Remove beef from Crock-Pot; shred with two forks or cut into thin strips.
?
Place remaining contents from Crock-Pot in blender or food processor; blend until smooth. Spoon beef and small amount of sauce onto tortillas. Top with desired toppings; roll up and serve.
Scrub unpeeled potatoes well. Cut each potato in half lengthwise. Then cut into even wedges. Boil potato wedges for 5 minutes in salted water. Drain. Pat dry. Spread potato wedges in a single layer on a lightly greased baking sheet. Sprinkle with oil, spices and herbs.
?
Bake at 425 degrees for about 15 minutes. Sprinkle with cheeses. Bake at 425 to 450 degrees for another 10 to 12 minutes, or until potatoes are golden brown and cheese is melted.
Serve as a snack or with pork chops, chicken, meatloaf or hamburgers.
?
Tips:
If the potato skins are too hard and old, peel the potatoes before cooking. Otherwise, whenever possible, try to eat the skins. They provide valuable nutrients.
Ruth’s
Chris is known for their steak, but it’s not the only thing
they’re good at. Their steak is incredible – don’t get me wrong
– but I look forward to their sides just as much and
particularly their potato gratin. It’s indulgent stuff, creamy
and cheesy as all get-out, and that’s precisely why you want to
be able to make it at home to serve to all of your favorite
people. Here it is in all its rich and cheesy glory and good
news – it’s so easy to recreate in your own kitchen!
You
will be needing potatoes (obviously), three types of cheese, an
onion, garlic, heavy cream, and chicken stock. You’re going to
dice that onion and sauté it in some butter until it’s nice and
soft before you add a couple of cloves of garlic followed by the
stock, cream, and potatoes. Now, the potatoes are not as thin as
you usually see with a gratin or scalloped dish, you want them
sliced about an eighth of an inch thick so they stand up to
simmering in that liquid. Let them bubble away gently until
they’re tender and then transfer it all to a baking dish, top it
with provolone, cheddar, AND parmesan, and let it bake until
it’s all melty and bubbly.
The
sauce will thicken up a bit and some of the cheese will sink
down into it, but what I love about Ruth’s Chris’ Potatoes au
Gratin is the way it has this unabashed blanket of cheese on the
top. Every scoop comes with a stringy pull of cheesy goodness
and the cream is so tasty and fragrant thanks to the onions and
garlic. It’s a more humble, homey gratin… a little chunky, a lot
cheesy, and I love it just the way it is.
Copycat Ruth's
Chris Potatoes au Gratin
Yield(s): Serves
4
10m prep time
25m cook time
4.6
Rated
by 323 reviewers
INgredients
2 tablespoons butter,
plus more for greasing baking dish
1/2 white onion, minced
2 garlic cloves, minced
1 1/2 teaspoons salt
1/2 teaspoon freshly
ground black pepper
1/2 cup chicken stock
1 1/4 cups heavy cream,
plus more if needed
1 1/2 lbs russet
potatoes, peeled and sliced 1/8-inch thick
2 cups cheddar cheese,
grated
3/4 cup provolone cheese,
grated
1/2 cup Parmesan cheese,
grated
Fresh parsley, chopped,
for garnish
Preparation
Preheat oven to 425°F and
grease an 8x8-inch baking dish with butter.
In a large pot over
medium heat, melt the butter. Add onion and cook until soft
and translucent, about 5 minutes. Add garlic and season with
salt and pepper and cook 30 seconds more.
Stir in stock, cream, and
potatoes and bring to a low simmer, but do not boil. Cover
and reduce heat to medium-low. Let cook until potatoes are
tender, 15-20 minutes. Adjust seasoning as needed.
Transfer mixture to
baking dish, top with cheese and bake until bubbly and
cheese has melted, 10-15 minutes.
Serve garnished with
parsley, if desired. Enjoy!
Recipe
adapted from?
--
TEXT (NO FORMAT RECIPE) BELOW:
Copycat Ruth’s Chris Potatoes au Gratin | 12 Tomatoes
Serves: 4
Homey, humble, and so cheesy.
Recipe Type: side
Prep Time: 10 min
Cook Time: 25 min
Ingredients:
2 tablespoons??? butter, plus more for greasing baking dish
1/2??? white onion, minced
2??? garlic cloves, minced
1 1/2 teaspoons??? salt
1/2 teaspoon??? freshly ground black pepper
1/2 cup??? chicken stock
1 1/4 cups??? heavy cream, plus more if needed
1 1/2??? lbs russet potatoes, peeled and sliced 1/8-inch thick
2 cups??? cheddar cheese, grated
3/4 cup??? provolone cheese, grated
1/2 cup??? Parmesan cheese, grated
Fresh parsley, chopped, for garnish
Directions:
Preheat oven to 425°F and grease an 8x8-inch baking dish with
butter.
In a large pot over medium heat, melt the butter. Add onion and
cook until soft and translucent, about 5 minutes. Add garlic and
season with salt and pepper and cook 30 seconds more.
Stir in stock, cream, and potatoes and bring to a low simmer, but
do not boil. Cover and reduce heat to medium-low. Let cook until
potatoes are tender, 15-20 minutes. Adjust seasoning as needed.
Transfer mixture to baking dish, top with cheese and bake until
bubbly and cheese has melted, 10-15 minutes.
Seven-layer salad is a timeless classic often served at potlucks, barbecues and family gatherings. Known for its vibrant layers and delightful texture, this dish is as visually appealing as it is tasty. Crisp lettuce forms the base, followed by a colorful array of vegetables, creamy dressing, shredded cheese and crispy bacon on top. It’s best made ahead of time, allowing the flavors to meld, while maintaining the distinct, fresh layers. This salad not only satisfies the appetite but also adds a show-stopping centerpiece to any buffet table.
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SEVEN LAYER SALAD RECIPE
Ingredients:
list of 11 items
? 1 head iceberg lettuce, chopped
? 1 cup cherry tomatoes, halved
? 1 cup cucumber, diced
? 1 cup frozen green peas, thawed
? 1/2 cup red onion, finely chopped
? 1 1/2 cups mayonnaise
? 1 tablespoon sugar (optional)
? 1/2 teaspoon salt
? 1/4 teaspoon ground black pepper
? 2 cups shredded cheddar cheese
? 6 slices bacon, cooked and crumbled
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Optional garnishes:
list of 2 items
? Chopped chives or green onions
? Hard-boiled eggs, sliced
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Instructions:
list of 6 items
1. Prepare the Base: In a large clear glass bowl or trifle dish, evenly layer the chopped iceberg lettuce at the bottom.
2. Layer the Vegetables:
list of 4 items nesting level 1
? Add a layer of cherry tomatoes.
? Follow with a layer of diced cucumber.
? Next, add the thawed green peas.
? Top with the finely chopped red onion.
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3. Mix the Dressing: In a small bowl, combine the mayonnaise, sugar (if using), salt, and pepper. Mix well.
4. Add the Dressing: Carefully spread the mayonnaise mixture over the top of the vegetable layers to seal the salad.
5. Top It Off:
list of 2 items nesting level 1
? Sprinkle shredded cheddar cheese evenly over the dressing.
? Add crumbled bacon on top as the final layer.
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6. Chill and Serve: Cover with plastic wrap and refrigerate for at least 4 hours or overnight. Just before serving, add optional garnishes like sliced
eggs or chives if desired.
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Tips:
list of 3 items
? Use a glass dish to show off the beautiful layers.
? For a healthier twist, substitute Greek yogurt or light sour cream for half the mayonnaise.
? Add extra vegetables like bell peppers or corn for additional color and crunch.
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Enjoy this classic make-ahead salad that’s sure to impress!
I bought some bok choy, first time
ever, and used some of the greens for a salad (half bok choy, half
lettuce with other salad fixings).? Salad was excellent.??
Tomorrow I am thinking of roasting the rest of the Bok Choy with
some boneless chicken.? Will alter this recipe to what I have on
hand but recipe looks like a good start!? I did find the bok choy
hard to clean, even after cutting apart and soaking the white
stalks still had small specs that I could not even get off with my
fingernails and had to cut some.? Suggestions, anyone?? --Ginny
Sheet-Pan Scallion Chicken With
Bok Choy
Serves:?4
This
weeknight sheet-pan chicken dinner makes exciting use of
refrigerator staples A fun mash-up of mustard, miso,
scallions, garlic and ginger creates a zesty coating for
skinless chicken thighs The flavors soak into the chicken as
it roasts, and the thighs are left on the bone to keep the
meat juicy
Author:
Kay Chun
Recipe Type: dinner, weeknight, one pot, poultry, roasts,
vegetables, main course
Total Time: 45 min
Cook Time: 45 min
Ingredients:
4
scallions, trimmed
and finely chopped (about 1/2 cup), plus more for
garnish
3?tablespoons
Dijon?mustard
3?tablespoons
minced fresh?ginger?(from one 3-inch piece)
2?tablespoons
minced?garlic
1?tablespoon
white miso paste
2?teaspoons
turbinado or?brown sugar
Kosher salt and
freshly ground?black pepper
1/2?cup
safflower or?canola oil
1
1/2?pounds
baby bok choy,
halved lengthwise, or large?broccoli?florets
Heat
oven to 450 degrees. In a small bowl, combine scallions,
mustard, ginger, garlic, miso, sugar, 1 teaspoon salt, 1/2
teaspoon pepper and 6 tablespoons of the oil. Mix well.
On a rimmed baking sheet, toss bok choy with the remaining 2
tablespoons oil and season with salt and pepper, then spread
in an even layer. Season chicken with salt and pepper,
arrange on top of bok choy and rub chicken all over with the
scallion-mustard marinade.
Roast until chicken is cooked through and vegetables are
tender, about 30 minutes.
Serve chicken and vegetables over rice or mashed potatoes.
Spoon pan juices over the chicken and garnish with
scallions. Serve with lemon wedges.
Oven-baked chicken breast often gets a bad reputation for being dry and flavorless, but when cooked properly, it can be incredibly juicy, tender and flavorful. This recipe uses simple seasoning blend and a key resting period after baking to lock in the juice. Perfect for a weeknight dinner, meal prep or a healthy protein addition to salad and bowls, this method ensures consistently moist chicken every time - without the need for complicated marinades or ingredients.
INGREDIENTS
list of 9 items
2 boneless, skinless chicken breasts
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1/2 teaspoon dried oregano (optional)
Fresh parsley (for garnish, optional)
list end
INSTRUCTIONS
list of 6 items
1. Preheat and Prepare Pan
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with oil.
2. Pound the Chicken
Place the chicken breast in between two pieces of plastic wrap, and gently pound it to an even thickness - about 3/4 inch thick - using a meat mallet or rolling pin. This helps the chicken cook evenly.
3. Season
Pat the chicken dry with paper towels. Rub both sides of the chicken with olive oil. In a small bowl, mix together the salt, pepper, garlic powder, onion powder, paprika and oregano. Sprinkle the seasoning blend evenly on both sides of the chicken.
4. Bake
Place the chicken breast on the prepared baking sheet. Bake for 18 to 20 minutes or until the internal temperature reaches 165°F (75°C) at the thickest part.
5. Rest
Remove the chicken from the oven, and tent it with foil loosely. Let it rest for 5 to 10 minutes before slicing. This helps retain the juice and enhances flavor.
6. Serve
Slice against the grain and serve warm. Garnish with chopped fresh parsley if desired.
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Tips
list of 3 items
For extra moisture, brine the chicken in salted water for 15–30 minutes before seasoning.
Use a meat thermometer to avoid overcooking.
This chicken is great for storing in the fridge for up to 4 days for quick meals.
list end
Enjoy your perfectly juicy, oven-baked chicken breast!
Butternut squash sauce is a rich, velvety and slightly sweet sauce that transforms everyday meals into something special. Whether served over pasta, spooned atop roasted vegetables or used as a base for creamy soup, this sauce delivers comforting autumnal flavor in every bite. Its vibrant orange color and naturally creamy texture make it both visually appealing and satisfyingly hearty. This recipe balances the earthy sweetness of butternut squash with aromatic garlic, savory shallots and a touch of cream for a smooth, luscious finish.
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BUTTERNUT SQUASH SAUCE RECIPE
Ingredients:
list of 10 items
? 1 medium butternut squash (about 2?–3 lbs), peeled, seeded, and cubed
? 1 tablespoon olive oil
? 1 shallot, finely chopped
? 2 cloves garlic, minced
? 1? cups vegetable broth (or chicken broth)
? ? teaspoon salt (adjust to taste)
? ? teaspoon black pepper
? ? teaspoon ground nutmeg (optional, for warmth)
? ? cup heavy cream or full-fat coconut milk (for a dairy-free option)
? 2 tablespoons grated Parmesan (optional, for extra richness)
list end
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Instructions:
list of 5 items
1. Roast the Butternut Squash:
Preheat oven to 400°F (200°C). Toss the squash cubes with a drizzle of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25–30 minutes,
until fork-tender and slightly caramelized.
2. Sauté Aromatics:
In a large saucepan, heat the olive oil over medium heat. Add the shallot and cook until translucent, about 3–4 minutes. Stir in the garlic and cook for
another 30 seconds, just until fragrant.
3. Combine and Simmer:
Add the roasted squash to the saucepan. Pour in the broth and stir in the nutmeg. Let simmer for 5 minutes to meld the flavors.
4. Blend the Sauce:
Carefully transfer the mixture to a blender (or use an immersion blender in the pot) and blend until smooth. Return to the pot and stir in the cream and
Parmesan (if using). Adjust seasoning with additional salt and pepper if needed.
5. Serve:
Pour over pasta, drizzle on vegetables, or use as a base for soups and grain bowls. Store leftovers in an airtight container in the fridge for up to 5
days or freeze for up to 3 months.
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Let me know if you’d like variations, such as a spicy version or one with sage and brown butter!
Spaghetti with Roasted Eggplant Pesto,(Cooking With Nona)
Spaghetti
with Roasted Eggplant Pesto.
Author: rossella rago
Ingredients:
medium?eggplant, or 3 Sicilian small
eggplant, skin on and cut into strips 2 inches long
and half an inch wide.
extra virgin olive?oil, plus more for drizzling
salt
cherry?tomato, halved
grated parmigiano
reggiano?cheese
pinoli?nuts, divided
fresh?basil?leaves
dried?spaghetti
Directions:
Preheat your oven to 400 degrees. Line a baking sheet with
parchment paper.
Spread the eggplant onto the baking sheet and toss in the oil
and salt, making sure all the eggplant is well coated. Drizzle
a bit more oil over the top of the eggplant and roast for 15
minutes.
Add the tomatoes to the pan and roast for an additional 15
minutes or until the tomatoes are blistered and the eggplant
is cooked through and soft.
Remove from the oven and cool for 15 minutes.
Transfer the eggplant and tomatoes to the bowl of a food
processor along with the cheese, 1/4 cup of the pinoli and the
basil. Process until smooth. Remove to a large skillet and mix
in the remaining pinoli nuts.
Drop the Spaghetti into generously salted boiling water.
While the pasta is cooking, heat the sauce over medium-high
heat and add about 1/2 cup of pasta water to it to loosen.
Cool the pasta till al dente and drain. Toss in the sauce for
1-2 minutes. If the pan seems a bit dry add another 1/4 cup of
pasta water.
You can have
it in the oven in 10 minutes!
Author: Ree Drummond
Recipe Type: autumn, feed a crowd, Thanksgiving, dessert,
fruit
Total Time: 1 hr 10 min
Prep Time: 10 min
Ingredients:
3/4?cup
(1 1/2 sticks) salted?butter, cut into slices, plus more
for the baking dish
2? (21-oz. cans)
?(21-oz. cans) apple?pie filling
1?teaspoon
apple pie spice
1?
(15 1/4-ounce) box
yellow?cake mix
Jarred caramel?sauce, for serving (optional)
Vanilla ice?cream?or whipped cream, for
serving (optional)
Directions:
Step
1Preheat the oven to 350°F. Butter a 9-by-13-inch baking dish.
Step 2Dump the apple pie filling into the prepared baking
dish. Sprinkle with the apple pie spice. Sprinkle the cake mix
over the top of the fruit. Distribute the butter slices evenly
over the cake mix. Step 3Bake until the top is brown and
bubbly, 50 minutes to 1 hour. Step 4Serve drizzled with
caramel sauce and topped with ice cream, if you like.
This is hands down the best salad that I've ever had. It
is definitely a family favourite, and I urge you to just give
this one a try. You would think that raw baby bok choy would
give this salad a bitter taste, but the dressing makes all the
difference.
Submitted by?SYS1
Prep Time:
?
20 mins
Total Time:
?
20 mins
开云体育s:
?
4
Yield:
?
4 servings
Ingredients
??cup?olive oil
??cup?white vinegar
??cup?white sugar
3?tablespoons?soy sauce
2?bunches?baby bok choy, cleaned and sliced
1?bunch?green onions, chopped
??cup?slivered almonds, toasted
??(6 ounce) package?chow mein noodles
Directions
In
a glass jar with a lid, mix together olive oil, white
vinegar, sugar, and soy sauce. Close the lid, and shake
until well mixed.
Combine
the bok choy, green onions, almonds, and chow mein noodles
in a salad bowl. Toss with dressing, and serve.
Virginia Butterfield
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