开云体育

For those of you wondering where I get my recipes from. Here it is and how you can join in the fun! Go to http://www.marketgrow.com and go to the heading that says "the Marketgrow Daily Recipe Update." You will get *a lot* of e-mails though! There's also a recipe list on www.cookingcuriosity.com

Ragu This rich Ragu blends ground beef, Italian sausage, veggies, and tomatoes into a deeply savory sauce. Toss with pasta, sprinkle with herbs, and finish with fresh Parmesan—so delicious! Prep Time35minutes mins Cook Time2hours hrs 30minutes mins Total Time3hours hrs 5minutes mins Course: Dinner Cuisine: Italian Keyword: Ragu, ragu sauce 开云体育s: 8 servings Author: Chelsea Lords Cost: $18.12 Equipment Large pot Ingredients 1-1/2 tablespoons olive oil 1 pound ground beef chuck 80/20 1/2 of a 19-ounce package Italian sausage see note 1 Salt and pepper 3 cups mirepoix finely diced onion, carrots, celery—I use 1 cup each 2 teaspoons minced garlic 3 tablespoons tomato paste 1 (28-ounce) can crushed tomatoes see note 2 1 teaspoon dried oregano 1 teaspoon dried thyme 1 teaspoon dried basil 1 teaspoon dried crushed rosemary 2 teaspoons Worcestershire sauce 2 teaspoons beef bouillon powder 3 dried bay leaves 2 cups beef broth 1 cup red wine or use 1 cup additional broth and 1 to 3 teaspoons balsamic vinegar 2 to 3 teaspoons granulated sugar optional 8 ounces pasta of choice for serving, not entire package Freshly grated Parmesan cheese for serving 1/4 cup finely chopped fresh parsley optional Instructions Add oil to a large, heavy-bottomed pot. Heat to high and once hot, add beef and sausage (in a single layer). Season to taste (I add 1/2 teaspoon each salt and pepper). Let stand undisturbed for about 1 minute to get a nice sear before breaking up and crumbling to brown with a wooden spoon. Once meat is browned, use a slotted spoon to remove to a bowl, leaving grease behind. (If there is more than 2 tablespoons grease, drain the rest off—see note 3). Reduce heat to medium. Add in mirepoix. Season to taste (I add 1/2 teaspoon each salt and pepper). Sauté, stirring occasionally, until veggies begin to soften, 7–10 minutes. Add garlic and tomato paste and stir for 1 minute. Add crushed tomatoes and cook, stirring constantly, for 1 minute. Return cooked meat to the pot, along with oregano, thyme, basil, rosemary, Worcestershire sauce, beef bouillon, bay leaves, beef broth, and red wine. Stir. Bring to a simmer, then turn heat to lowest setting. Cover with a lid and cook for 2 up to 2-1/2 hours. Stir occasionally, returning the lid after stirring. The sauce will thicken, reduce, and become ultra flavorful as it slowly simmers. Stir sauce and adjust seasonings, adding more salt if needed. Depending on tomatoes used, you may even need to add a touch of sugar to counteract (I add 2 teaspoons). For some acidity, add some balsamic vinegar to taste (I add 2 teaspoons). Remove bay leaves and discard. Enjoy sauce served over cooked pasta with freshly grated Parmesan and fresh parsley (if using). See note 4 for how to serve the “authentic” way :) Notes Note 1: Look for well-marbled sausage, which contributes more flavor and richness. Remove the casings before cooking, and use the leftover sausage in this quick Sausage And Veggie Skillet. Sausage labeled sweet is a mild sausage that is seasoned with basil instead of oregano. Note 2: Grab the best quality canned tomatoes you can find! I use and recommend San Marzano or Muir Glen crushed tomatoes (so much flavor!) With cheaper tomatoes, you may need to add some sugar to balance out acidity. Note 3: To drain grease, I line a bowl with foil and pour all the grease in the bowl. Then I measure out 2 tablespoons to add back to the pot. When the grease hardens, you can ball up the foil and discard! Note 4: Bring a very large pot of salted water (1 tsp. salt to every 4 cups) to a rapid boil. To serve 4–6: Add 16 oz. pasta and cook until just al dente—cooked but still quite firm (usually 2 minutes less than cook time). Before draining, pull out 1 cup pasta water. Meanwhile, heat a large, deep pan over medium-high. Add about 4-1/2 up to 5 cups Ragu; bring to simmer. Use tongs to transfer pasta to the pan. Toss gently, gradually adding pasta water until sauce reduces, by which time sauce will thicken and stick beautifully to the pasta. Serve immediately, garnished with Parmesan cheese if using! Nutritio

Philly Cheesesteak Sloppy Joes Philly Cheesesteak Sloppy Joes combine juicy ground beef, a tangy-sweet sauce, and creamy provolone, all piled onto buttery toasted brioche buns. It’s the ultimate mash-up of two classics! Prep Time15minutes mins Cook Time15minutes mins Total Time30minutes mins Course: Dinner, Lunch, Sandwich Cuisine: American Keyword: Philly Cheesesteak Sloppy Joes 开云体育s: 6 sandwiches Author: Chelsea Lords Cost: $12.45 Equipment Large cast-iron pan Large sheet pan (15" x 21") Ingredients 1 tablespoon olive oil 1 large yellow onion finely diced, 1-1/2 cups, see note 1 1 large green bell pepper finely diced 1 pound lean ground beef 93/7 2 teaspoons Italian seasoning 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon paprika 1 tablespoon minced garlic 1/4 cup A1 steak sauce 2 tablespoons ketchup 2 tablespoons Worcestershire sauce 2 teaspoons beef bouillon powder or 1 large cube 1/2 cup water 6 brioche buns 6 slices provolone cheese Softened butter Instructions Preheat oven to 400°F. In a large, cast-iron pan, heat oil over medium-high heat. Add onions and peppers, sautéing until golden, about 3–5 minutes. Push the veggies to the edges of the pan and add ground beef to the center. Allow the beef to sear briefly before crumbling it with a wooden spoon. As the beef browns, sprinkle the seasonings and minced garlic over it. Continue to cook and crumble the beef until fully browned. Mix in the steak sauce, ketchup, Worcestershire sauce, bouillon powder, and water. Reduce heat to medium-low, and let the mixture simmer. Continue simmering until the liquid has mostly evaporated but the mixture remains saucy, about 5 minutes. Taste the mixture and adjust seasonings, adding more salt if needed (see note 3). While the beef mixture is simmering, split the brioche buns in half and lay them cut side up on a large sheet pan. Spread a generous amount of softened butter on each half. Bake buns for 5 minutes or until nicely toasted. Then, remove from oven and set the tops aside. Divide the beef mixture equally among the toasted bun bottoms. Place a slice of Provolone cheese on top of each. Return them to the oven and bake 5–10 minutes or until the cheese has fully melted. Once out of the oven, cap each sandwich with its bun top. Serve hot and enjoy! Notes Note 1: Many grocery stores stock diced yellow onions in the produce aisle. Otherwise, a food processor will dice the onion and pepper quickly—or give this nifty veggie chopper a try! Amazon.com Note 2: In my book, there’s nothing better than a good brioche bun when paired with this saucy meat mixture. Don’t skip lightly buttering and toasting the buns—this ensures they remain crisp throughout the meal, avoiding sogginess. Note 3: Once the meat mixture is ready, sample it and fine tune the flavors to your liking. Remember, the cheese and buns will mellow out the overall taste a bit, so make sure the meat sauce has a bold flavor! Storage: Only put meat onto buns that will be eaten immediately. Assembled sandwiches become soggy quickly, but storing the meat and buns separately will allow both to stay fresh.Nutrition 开云体育: 1serving | Calories: 635kcal | Carbohydrates: 47g | Protein: 32g | Fat: 36g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 219mg | Sodium: 1020mg | Potassium: 461mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1208IU | Vitamin C: 26mg | Calcium: 230mg | Iron: 4mg Source: Chelsea's Messy Apron ~~~~~ Rhonda in MO

Quesabirria Quesabirria Tacos are cheesy, beefy, crispy, and made to dunk in the most flavorful broth—trust me, you’ll crave these nonstop. Recipe is adapted from House Of Yumm. Prep Time30minutes mins Cook Time3hours hrs Total Time3hours hrs 30minutes mins Course: Dinner Cuisine: Mexican Keyword: Quesabirria, quesabirria tacos 开云体育s: 6 servings Author: Chelsea Lords Cost: $26.79 Equipment Dutch oven or any 7–8 quart pot with a lid Blender Electric griddle or skillet, for crisping tacos Ingredients 4 pounds beef chuck roast cut to 4 large chunks Salt and pepper 2 tablespoons olive oil 1 large white onion peeled and cut in half 1 whole garlic bulb slice off top; don’t peel 1 large carrot cut in half and then half again 5 dried bay leaves 8 dried guajillo chiles stems cut off and seeds removed 3 tablespoons chicken bouillon powder 1 teaspoon dried oregano Mexican preferred 1 teaspoon ground cumin 1 teaspoon ground coriander 2 teaspoons chili powder plus more as needed 8 cups water 14 corn tortillas 2 cups shredded Oaxaca cheese Toppings as desired see note 3 Instructions Pat the beef dry with paper towels. Season all over with salt and pepper (I use 1 tsp salt and ? tsp pepper). Heat oil in a Dutch oven over medium-high heat. Once hot, add the beef pieces spaced apart. Sear on all sides, 2–4 minutes per side, until deeply browned. The beef should release easily when it’s ready to flip. Add onion, garlic bulb, carrot, bay leaves, guajillo chiles, chicken bouillon, oregano, cumin, coriander, and chili powder to the pot. Pour in 8 cups of water and bring to a boil. Boil for 30 minutes. After 30 minutes, remove the softened chiles, onion, garlic (squeeze out the cloves and discard papery coating), and carrots. Blend with ? cup of broth until smooth (about 2 minutes). Pour the blended sauce back into the pot and stir to combine. Cover and simmer for 3 hours, stirring every 45 minutes, until the beef is fall-apart tender. Taste the broth and adjust seasoning with more salt, pepper, or chili powder as needed. If you want to make stew instead of tacos, see note 2. Skim the red grease off the top of the broth and transfer to a small bowl. This is used to fry the tortillas. Remove the beef from the broth, shred with two forks, and finely chop. Heat a griddle or skillet over medium heat. Dip a tortilla in the reserved grease and place it on the hot surface. Once it starts to bubble, flip it. Add chopped beef and shredded cheese on top. Fold the tortilla in half and press down with a spatula. Cook until golden and crisp on one side, about 2–3 minutes, then flip and cook the other side. Add more grease if needed while frying. Let cool slightly before serving. Top tacos with cilantro, lime, and onion if desired. Serve with a small bowl of broth for dipping. Notes Note 1: Toppings such as chopped white onion, fresh cilantro, lime, sliced radishes, shredded cabbage, hot sauce, or Mexican crema/sour cream. Note 2: Birria Stew Option—Add chunks of beef to a bowl, ladle broth over top, and finish with diced onion, cilantro, and lime juice. Storage: To make ahead, cook and shred the meat, then store it separately from the broth. I like using mason jars—the fat rises to the top and can be saved for frying tacos later. Store meat and broth separately in the fridge for up to 4 days or freeze them for up to 3 months. Reheat both, then assemble and fry the quesabirria tacos fresh.Nutrition 开云体育: 1serving | Calories: 706kcal | Carbohydrates: 3g | Protein: 65g | Fat: 50g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 25g | Cholesterol: 188mg | Sodium: 311mg | Potassium: 799mg | Fiber: 1g | Sugar: 0.05g | Vitamin A: 240IU | Vitamin C: 0.1mg | Calcium: 149mg | Iron: 6mg Source: Chelsea's Messy Apron ~~~~~ Rhonda in MO

chimichurri steak Ingredients 1 cup extra-virgin olive oil 2/3 cup sherry wine vinegar 2 tablespoons lemon juice 1 cup chopped flat-leaf parsley 4 tablespoons chopped fresh basil leaves 1 tablespoon chopped fresh oregano leaves 3 tablespoons minced garlic 2 tablespoons minced shallots 3/4 teaspoon fresh cracked black pepper 2 1/2 teaspoons kosher salt 1/4 teaspoon crushed red pepper 1 (1 3/4 to 2-pound) skirt steak (I used flank steak) Instructions 1 In the bowl of a food processor, combine the olive oil, sherry vinegar, lemon juice, parsley, basil, oregano, garlic and shallots. Pulse until well blended but do not puree. Add 1/4 teaspoon of the black pepper, 1/2 teaspoon of salt, and the crushed red pepper. Remove 1 cup of the chimichurri sauce from the processor and transfer to a non-reactive bowl, cover with plastic wrap and reserve at room temperature for up to 6 hours. (If cooking steak another day, refrigerate sauce and return to room temperature before serving.) 2 Season the steak with 1 teaspoon of the kosher salt on each side, as well as 1/4 teaspoon of the black pepper per side and place in a large, resealable plastic bag. Add the remaining chimichurri sauce from the processor. Seal bag and refrigerate the steak for at least 2 and up to 4 hours. 3 Once the steak has finished marinating, remove it from the refrigerator and let it come to room temperature for 30 minutes. Meanwhile, preheat a grill to medium heat. Brush the excess chimichurri sauce off the steak and set the steak over the hot grill. Cook for 6 minutes on the first side. Rotate the steak 45 degrees, and cook another 6 minutes. Turn the steak over and continue to cook until the steak is done, about 6 to 8 minutes for medium-rare. Once cooked, lay the steak on a clean cutting board, and allow it to rest for 5 to 7 minutes before slicing across the grain into 2-inch wide strips. Serve with crusty bread and the reserved chimichurri sauce.Source: Meg's Everyday Indulgence ~~~~~ Rhonda in MO

Classic Meyer Lemon Bars Classic Meyer Lemon Bars are just what your Easter dessert table needs. Crumbly, sweet shortbread topped with a tart, zingy lemon filling. A dusting of powdered sugar is the perfect finishing touch. CourseDessert CuisineAmerican KeywordEaster, lemon bars, meyer lemon Prep Time10minutes minutes Cook Time45minutes minutes Total Time55minutes minutes 开云体育s16 bars AuthorAdapted from Classic Southern Desserts by Southern Living Ingredients For shortbread crust: 1 cup unsalted butter, softened 1 tsp. vanilla 2 cups all-purpose flour 1/2 cup powdered sugar For lemon filling: 2 cups granulated sugar 2 Tbsp. cornstarch 5 large eggs, slightly beaten zest of 1 meyer lemon (or regular lemon) 1/4 cup + 2 Tbsp. fresh meyer lemon juice 2 Tbsp. butter, melted 1/4 cup powdered sugar Instructions Preheat oven to 350 degrees F. Grease a 13x9 pan and set aside. Cream together butter and vanilla in the bowl of a stand mixer until smooth and well combined. Add flour and powdered sugar until it just comes together. Press into the prepared pan. Bake for 18 to 20 minutes, until just golden. In a large mixing bowl, combine granulated sugar and cornstarch. Stir in eggs, lemon zest, lemon juice and melted butter. Pour over the the crust. Return to the oven and bake for 20 to 25 minutes or until set. Refrigerate until completely cooled. Dust with powdered sugar. Cut into bars and serve. Source: Meg's Everyday Indulgence ~~~~~ Rhonda in MO

Cherry Dump Cake 1 can (20 oz.) crushed pineapple 1 can (21 oz.) cherry pie filling 1 box yellow cake mix 1 cup (2 sticks) butter, melted 1. Mix pineapple (with juice) and cherry pie filling in a 13×9 pan. 2. Sprinkle yellow cake mix evenly over the cherry. 3. Pour melted butter evenly over the cake mix. 4. Bake at 350 degrees for about 30 minutes, or until golden brown. 5. We like to refrigerate this and serve with a dollop of whipped cream on top. Source: Meg's Everyday Indulgence ~~~~~ Rhonda in MO

Blueberry Strawberry Shortcake The perfect summer dessert has arrived, Blueberry Strawberry Shortcake. Flaky, buttery shortcakes filled with in season berries these delicious shortcakes are topped with deliciously sweet homemade whipped cream. CourseDessert CuisineAmerican KeywordBlueberry Strawberry Shortcake Prep Time35minutes minutes Cook Time15minutes minutes Total Time50minutes minutes 开云体育s12 servings AuthorMeghan Payne-Hensley Ingredients For the berry mixture: 1 pint strawberries. sliced 1 pint blueberries 1/2 cup granulated sugar For the shortcake: 2 cups all-purpose flour 3 Tablespoons granulated sugar 2 1/2 teasoons baking powder 1/2 teaspoon salt 1 lemon, zested 6 Tablespoons butter, frozen 1/2 cup heavy cream For the whipped cream: 1 1/2 cups heavy cream 1/2 cup powdered sugar 1 teaspoon vanilla extract Instructions Preheat oven to 400 degrees F. Combine sliced strawberries, blueberries and 1/2 cup granulated sugar in a bowl. Set aside to macerate for 30 minutes. Meanwhile, make the shortcakes. Add flour, 3 Tablespoons granulated sugar, baking powder, salt and lemon zest in a large bowl. Grate butter into the flour mixture. Quickly incorporate the butter using your hands or a pastry cutter until the mixture resembles coarse sand. Add 1/2 cup heavy cream and mix with hands until it just comes together. Divide into 12 pieces. Don't roll or mess with it too much. The crags and lumps give the exterior more texture. Place on greased or parchment lined baking sheet one inch apart. Bake for 12 to 15 minutes, until lightly golden. Remove from oven and allow to cool on baking sheet. While the shortcake is baking, make the whipped cream. Using a hand mixer or stand mixer, whip the heavy cream, powdered sugar and vanilla until thickened. You can bring it to soft peaks or if you want it thicker, stiff peaks. To assemble: Split the shortcakes in half. Top with lots of fruit and a dollop of whipped cream. Add top on the shortcakes and serve. Source: Meg's Everyday Indulgence ~~~~~ Rhonda in MO

Banana Pudding Ice Cream This Banana Pudding Ice Cream is a fun spin on the classic dessert. Banana pudding, fresh bananas and Nilla wafers combine to create a creamy, fruity ice cream perfect for the end of summer. CourseDessert CuisineAmerican Keywordbanana pudding ice cream Prep Time4hours hours 30minutes minutes Cook Time5minutes minutes Total Time4hours hours 35minutes minutes 开云体育s4 servings AuthorMeg's Everyday Indulgence Equipment Ice cream maker Ingredients 2 cups heavy cream 2 1/2 cups whole milk 1/2 cup granulated sugar 3.4 oz. pkg. instant banana pudding 1 large ripe banana, cut into 1/2 coins then quartered 1/2 cup crushed Nilla wafers, plus more for topping if desired Instructions Bring heavy cream and milk to a slight simmer. REmove from heat and stir in the sugar. Whisk until sugar dissolves. Pour into an airtight container and place in the refrigerator. Allow to cool completely, about 4 hours. Once cool, stir in banana pudding mix. Freeze according to your ice cream machine directions. During last 3 minutes of freeze time, slowly add the banana chunks and crushed Nilla wafers. Eat right away or place in a freezer friendly container and freeze until ready to eat. Keep in freezer for up to 2 weeks. Source: Meg's Everyday Indulgence ~~~~~ Rhonda in MO

German Chocolate Pound Cake Ingredients 1 box German Chocolate cake mix 1 tub coconut pecan icing 4 eggs ? cup vegetable oil 1? cups water or milk Instructions Preheat your oven to 350 degrees. Combine everything except the tub of icing together with an electric mixer or whisk. Then gently stir in the coconut pecan icing. Grease and flour a Bundt pan, or spray with Bakers Joy. Pour the cake batter into the pan. Bake for 1 hour. Cool in the pan, on a wire rack for 10 minutes. Remove from the pan, and cool an additional 10 minutes on the rack before slicing. Source: Mrs Happy Homemaker ~~~~~ Rhonda in MO

Chicken Crescent Pot Pie Ingredients 1/2 cup mayonnaise 2 tbsp all purpose flour 1 tsp chicken bouillon granules 1/8 tsp black pepper 3/4 cup milk 10oz bag frozen mixed vegetables (thawed) 1.5 cups chopped chicken (or turkey) 1 4oz tube crescent rolls salt and pepper to taste (optional) Instructions Preheat oven to 375 degrees. In a saucepan, mix first 4 ingredients until smooth; gradually stir in milk. Bring to a boil over medium heat; cook and stir until thickened, about 2 minutes. Add vegetables and turkey; cook and stir until heated through. Season with garlic powder - and salt and pepper if desired. Transfer to a greased 8-in. square baking pan. Unroll crescent dough and separate into 8 triangles; arrange over turkey mixture. Bake until casserole is heated through and topping is golden brown, 15-20 minutes. Source: Mrs Happy Homemaker ~~~~~ Rhonda in MO

Marry Me Chicken Ingredients 3 large chicken breasts sliced in half lengthwise into cutlets Salt and pepper to taste Flour to dredge 2-3 tablespoons of olive oil 2-3 tablespoons of butter 4-5 cloves of garlic minced 1-1/4 cups chicken broth 1-1/4 cups heavy cream 3/4 cup shredded Parmesan 1 tsp crushed red pepper 1 /2 tsp Kinders buttery steakhouse seasoning optional 1 tsp garlic powder 1/2 tsp thyme 1/2 cup sun dried tomatoes chopped Fresh basil minced Instructions Season the chicken cutlets with salt and pepper. Dredge in the flour and set to the side. Allow the chicken to sit for 5-10 minutes to give the flour time to adhere to the chicken. Add the olive oil and butter to a large skillet. You will need equal amounts of both, about 2 to 3 tablespoons of each, depending on the size of your skillet. You will want the oil/butter mixture to cover the bottom. Working in batches, brown the chicken in the hot oil on each side. Drain on a paper towel. Season with salt and pepper immediately and set aside. This next part is personal preference. You can discard the oil, wipe the pan, and sauté the garlic in more butter and oil OR you can sauté the minced garlic in the oil used to sear the chicken. By the time I brown all the chicken, the bits in my oil are pretty black and the oil has a black tinge to it too. I don’t like to use the oil after it has blackened, this is personal preference. Sauté the garlic for 30 seconds to 1 minute on medium heat, until fragrant. Stir in the chicken broth and heavy cream, and scrape up any brown bits in the pan. Mix in the Parmesan cheese. Continue to simmer on medium to medium low heat for 3-5 minutes, stirring often. Whisk in the spices. Season to taste with salt and pepper. Mix in the sun dried tomatoes. Place the chicken cutlets in the pan with the creamy sauce and continue to simmer on low heat until the sauce thickens, turning the chicken cutlets halfway through. Garnish with minced fresh basil. I love to serve this over noodles or rice! Source: Mrs Happy Homemaker ~~~~~ Rhonda in MO

Cheesy Crockpot Buffalo Ranch Dip Ingredients 4 cups shredded chicken 3/4 cup Frank's red hot sauce or your favorite buffalo sauce or buffalo sauce 1 cup ranch dressing 8 ounces cream cheese room temperature 2 cups shredded cheddar cheese divided Instructions Combine all ingredients except for 1 cup of the cheddar cheese. Place in the crockpot. Cook on low for 3-4 hours, stirring every 30 minutes or on high for 1-2 hours, stirring every 30 minutes. Sprinkle the remaining cup of cheddar cheese over the dip once it's done cooking, cover, and allow the cheese to melt - about 5 minutes. Source: Mrs Happy Homemaker ~~~~~ Rhonda in MO

Chicken Patty Parmesan Ingredients For the chicken patties: 2 pounds ground chicken salt & pepper to taste 3/4 cup Italian seasoned breadcrumbs 1/3 cup milk 1 egg 1 cup finely grated Parmigiano-Reggiano cheese 3 large garlic cloves minced 1/2 cup fresh parsley leaves chopped pinch of red pepper flakes olive oil to drizzle For the sauce: you can also use your favorite store-bought 2 tablespoons extra virgin olive oil 2 tablespoons butter 1 small yellow or white onion minced 3 large cloves garlic minced 1/2 cup chicken broth 6 oz can tomato paste 1 28 oz can of Italian crushed tomatoes 1 teaspoon red pepper flakes 1 teaspoon dried oregano To serve: 2 cups shredded mozzarella cheese 3/4 cup fresh parmesan cheese chopped parsley for garnish Instructions Preheat your oven to 500 degrees. Like 2 baking sheets with parchment paper. Place the chicken in a large bowl. Make a well in the center of the meat & fill with the breadcrumbs. Moisten them with the milk and add the remaining ingredients, except for the olive oil. Form into 8 large but thin patties & place on the baking sheets. Drizzle each patty with a little olive oil. Place them in the oven & cook for 15 minutes. Meanwhile, make your sauce... (if making homemade). Combine the butter & olive oil in a deep skillet or sauce pan. Add the onions & season with salt and pepper. Cook the onions until they are soft and translucent. Add the minced garlic and cook, while stirring, for another minute. Add the tomato paste & chicken broth and bring to a light boil. Add the tomatoes to the sauce and season with red pepper flakes and oregano. Reduce heat and simmer to thicken a bit. To serve: Top the chicken patties with marinara sauce. Sprinkle the patties evenly with the mozzarella & parmesan cheese. Put back into the oven to melt the cheese. Garnish with fresh parsley, if desired. Source: Mrs Happy Homemaker ~~~~~ Rhonda in MO

Mexican Street Corn Chicken 开云体育s: 4 Prep Time: 20minutes mins Cook Time: 30minutes mins Total Time: 50minutes mins Description Spice up your weeknight dinner with this easy one skillet Mexican street corn chicken recipe! Featuring tender chicken, charred corn, and a flavorful sauce, this dish is sure to be a hit with the whole family. Ingredients 4 Ears Corn on the Cob, (or about 2 ? cups frozen, but never canned) 1 Egg, large, beaten ? Cup Flour Kosher Salt Black Pepper 2 Chicken Breasts, large, boneless, skinless, chopped in 1" pieces 3 Tablespoons Extra Virgin Olive Oil, divided 2 Tablespoons Chili Powder 2 teaspoons Smoked Paprika ? Yellow Onion, minced 2 Cloves Garlic, chopped 5 Tablespoons Salted Butter 15 ounces Mexican Crema 1 Lime, juiced ? Cup Cotija Cheese, crumbled ? Cup Cilantro, fresh, chopped 2 Stalks Green Onions, chopped Instructions Cut the corn off 3 of the cobs and scrape any additional milk and pieces of corn off the cob into a bowl. The extra milk will make it more creamy. Set aside. 4 Ears Corn on the Cob The last cob, grill until charring begins and set aside. Place the egg in a shallow dish, whisk and set aside. 1 Egg Place the flour in a separate shallow bowl and season with 1 teaspoon of each seasoning, and salt and pepper. ? Cup Flour,Kosher Salt,Black Pepper Season the chicken with salt and pepper on both sides. Kosher Salt,2 Chicken Breasts,Black Pepper Dredge both sides of the chicken in the egg, and then the flour. Place the chicken on a plate. Heat 2 tablespoons of olive oil in a cast iron skillet over medium-high heat. Once shimmering, add the chicken and begin to brown then turn down to medium and cook on both sides until golden, about 5 minutes per side. Remove the chicken from the pan to a separate plate. 3 Tablespoons Extra Virgin Olive Oil Add 1 tablespoon of butter into the skillet. Add the onion, stirring into the butter. Cook until soft, 5 minutes. ? Yellow Onion,5 Tablespoons Salted Butter Add about a tablespoon of olive oil to the pan along with the corn from the bowl, garlic, chili powder, smoked paprika, and season with salt and pepper. Cook until the corn is soft, about 5 minutes. 3 Tablespoons Extra Virgin Olive Oil,2 Tablespoons Chili Powder,2 Cloves Garlic,2 teaspoons Smoked Paprika Reduce the heat to medium low. Mix in all but 1/3 cup of the crema. Season with salt. Slide the chicken into the sauce and cook until warmed through, 5 minutes. 15 ounces Mexican Crema Remove the skillet from the heat. 1 Lime Cut the grilled corn off the cob and arrange on the dish and finally mix the remaining 1/3 crema with the lime juice or just drizzle both over the dish. Sprinkle on the crumbled cotija cheese, green onions and cilantro! ? Cup Cotija Cheese,? Cup Cilantro,2 Stalks Green Onions Equipment Cast Iron Skillet Wusthof Knives Measuring Cups and Spoons Cutting Board Source: Oh, Sweet Basil ~~~~~ Rhonda in MO

Beef Barley Soup 开云体育s: 8 Prep Time: 30minutes mins Cook Time: 4hours hrs Total Time: 4hours hrs 30minutes mins Ingredients 4 Pounds Chuck Roast Salt and Pepper, as needed 3 Tablespoons Olive Oil 1 Red Onion, minced 4 Ounces Baby Bella Mushrooms, chopped 1/4 Cup Red Wine Vinegar Water, as needed 1 1/2 Cups Wild Rice 1 Cup Pearl Barley 1 Packet Au Jus 1 teaspoon Onion Powder 1 teaspoon Garlic Powder 2 teaspoons Oregano, or Italian seasoning 1 Tablespoon Balsamic Vinegar 1 teaspoon Worcestershire 16 Cups Beef Broth Spinach, for serving Parmesan Instructions Set the roast out for 20 minutes before you begin. Preheat the oven to 325 degrees. Season all sides of the beef with salt and pepper. 4 Pounds Chuck Roast,Salt and Pepper In a large pot, heated over medium high heat, add the oil. Once shimmering, add the beef. Brown each side of the roast for a few minutes or until golden. Remove to a plate and add any accumulated juices. 3 Tablespoons Olive Oil Turn the heat down to medium and add another drizzle of oil. Add the onions and a pinch of salt and pepper and cook for 3-5 minutes. 1 Red Onion,Salt and Pepper Halfway through cooking, add the mushrooms, stirring occasionally until softened. At this point, add the vinegar and a little water to deglaze the bottom of the pan with a wooden spoon. Turn off the heat. 4 Ounces Baby Bella Mushrooms,1/4 Cup Red Wine Vinegar,Water Sprinkle 1/3 of the wild rice and barley, sprinkle with a quarter of the seasonings, including the au jus. Repeat again, and season again. Add the final third of the grains and seasoning, with some remaining to go over the beef. 1 1/2 Cups Wild Rice,1 Cup Pearl Barley,1 Packet Au Jus,1 teaspoon Onion Powder,1 teaspoon Garlic Powder,2 teaspoons Oregano Place the roast on top of all the grains and sprinkle the final of the seasonings over. Add 8 cups of beef broth, balsamic vinegar and Worcestershire and place the lid on the pot and slide into the preheated oven. 1 Tablespoon Balsamic Vinegar,1 teaspoon Worcestershire,16 Cups Beef Broth Cook for 4-6 hours, checking every 2 hours and adding broth or water as needed so that it's not dry. Remove the pot from the oven and shred the meat. Add it back into the pot and then add the remaining broth, or until desired thickness. 16 Cups Beef Broth,Water Water can be added as well if you run out of broth. Heat over the stove until the broth is warmed. Place a little spinach in a bowl and pour the soup over the top with a good shaving of parmesan cheese. Spinach,Parmesan Source: Oh, Sweet Basil ~~~~~ Rhonda in MO

Hearty macaroni casserole is the ultimate comfort food, bringing together tender pasta, savory meat and rich, cheesy sauce in one satisfying dish. This casserole is perfect for a cozy family meal or gathering with friends, offering layers of flavor in every bite. The combination of ground beef or turkey, marinara sauce and a blend of melting cheeses creates hearty filling that’s complemented by the soft, baked macaroni. It’s a dish that’s easy to make in advance and even better when reheated, making it a perfect choice for meal prepping or feeding a crowd. Whether you serve it on its own or pair it with a side salad, this macaroni casserole is sure to become a staple in your recipe collection. INGREDIENTS list of 12 items 2 cups elbow macaroni (or any pasta shape) 1 lb ground beef (or ground turkey) 1 small onion, finely chopped 2 cloves garlic, minced 1 (24 oz) jar marinara sauce 1 tsp dried basil 1/2 tsp dried oregano Salt and pepper, to taste 1 1/2 cups shredded mozzarella cheese 1 cup shredded cheddar cheese 1/2 cup grated Parmesan cheese 1/4 cup chopped fresh parsley (optional, for garnish) list end INSTRUCTIONS list of 6 items 1. Cook the Pasta Preheat your oven to 375°F (190°C). Cook the macaroni, according to package instructions, until al dente. Drain, and set aside. 2. Cook the Ground Meat While the pasta cooks, heat a large skillet over medium heat, and add the ground beef or turkey. Cook, breaking it up with a spoon, until brown and fully cooked. Add the chopped onion and garlic, cooking for 2 to 3 minutes until softened and fragrant. 3. Prepare sauce Stir in the marinara sauce, dried basil, oregano, salt and pepper. Bring the sauce to a simmer, and let it cook for 5 to 7 minutes to allow the flavors to combine. Adjust seasoning, as needed. 4. Assemble the Casserole In a large mixing bowl, combine the cooked pasta with the meat sauce. Add 1 cup mozzarella cheese, 1/2 cup cheddar cheese and 1/4 cup Parmesan cheese. Stir until well-combined, ensuring the pasta is evenly coated with the sauce and cheese. 5. Bake the Casserole Transfer the pasta mixture to a greased 9 x 13 baking dish. Sprinkle the remaining mozzarella and cheddar cheese over the top. Cover with aluminum foil, and bake for 20 to 25 minutes or until the casserole is bubbling, and the cheese is melted. 6. Serve Once the casserole is baked, remove it from the oven, and let it sit for 5 minutes before serving. Garnish with fresh parsley, if desired, and serve hot. list end This hearty macaroni casserole is perfect for a filling dinner the whole family will love. With its combination of comforting pasta, savory sauce and cheesy topping, it’s sure to be a crowd pleaser every time!

Cinnamon coffee cake is the perfect treat to enjoy with your morning cup of coffee or tea. With its moist, tender crumb and a rich cinnamon sugar swirl, this classic cake is both comforting and indulgent. The crunchy streusel topping adds delightful texture, making every bite irresistible. Ideal for breakfast, brunch or an afternoon snack, this coffee cake is as easy to make as it is to love. INGREDIENTS For the cake list of 9 items 2 cups all-purpose flour 1 cup granulated sugar 1/2 cup unsalted butter, softened 1 cup sour cream 2 large eggs 1 tsp vanilla extract 1 tsp baking powder 1 tsp baking soda 1/2 tsp salt list end For the cinnamon swirl list of 2 items 1/2 cup brown sugar, packed 2 tsp ground cinnamon list end For streusel topping list of 4 items 1/2 cup all-purpose flour 1/2 cup brown sugar, packed 1/4 cup unsalted butter, melted 1 tsp ground cinnamon list end INSTRUCTIONS list of 7 items 1. Preheat the oven Preheat your oven to 350°F (175°C), and grease a 9 x 13 baking pan, or a 9-inch round springform pan. 2. Prepare the cinnamon swirl In a small bowl, mix the brown sugar and cinnamon. Set aside. 3. Make streusel topping In another small bowl, combine the flour, brown sugar, cinnamon and melted butter. Stir until crumbly, and set aside. 4. Mix the cake batter In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, followed by the vanilla extract, mixing well after each addition. In a separate bowl, whisk together the flour, baking powder, baking soda and salt. Gradually, add the dry ingredients to the butter mixture, alternating with the sour cream and starting and ending with the dry ingredients. 5. Assemble the cake Pour half the batter in the prepared pan, spreading it out evenly. Sprinkle the cinnamon swirl mixture over the batter. Top with the remaining batter, and spread evenly. Finally, sprinkle streusel topping over the top. 6. Bake Bake in the preheated oven for 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely. 7. Serve Slice, and serve warm or at room temperature. Pair with your favorite coffee or tea for the ultimate treat. list end

Chicken-broccoli bake is a comforting and easy-to-make casserole that’s perfect for family dinner. This dish combines tender chicken, fresh broccoli and creamy cheese sauce all baked together to create a delicious, satisfying meal. It’s a perfect make-ahead dish and great for using up leftover chicken. INGREDIENTS: list of 11 items ? 2 cups cooked chicken, shredded or cubed (rotisserie chicken works well) ? 3 cups broccoli florets, steamed or blanched ? 1 can (10.5 oz) cream of chicken soup (or homemade equivalent) ? 1/2 cup sour cream (or Greek yogurt for a lighter option) ? 1/2 cup mayonnaise ? 1 cup shredded cheddar cheese (plus extra for topping) ? 1 tablespoon Dijon mustard ? 1/4 teaspoon garlic powder ? Salt and pepper, to taste ? 1/2 cup breadcrumbs or crushed crackers (for topping) ? 1 tablespoon melted butter (for topping) Broccoli list end INSTRUCTIONS: list of 7 items 1. Preheat the oven: list of 1 items nesting level 1 ? Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. list end nesting level 1 2. Prepare the chicken and broccoli: list of 1 items nesting level 1 ? If the chicken isn’t cooked, cook it by boiling, baking, or using a rotisserie chicken. Steam or blanch the broccoli florets for 3-5 minutes until tender but still crisp. Drain and set aside. list end nesting level 1 3. Make the creamy mixture: list of 1 items nesting level 1 ? In a large mixing bowl, combine the cream of chicken soup, sour cream, mayonnaise, shredded cheddar cheese, Dijon mustard, garlic powder, salt, and pepper. Stir until everything is well combined. list end nesting level 1 4. Assemble the casserole: Casserole Broccoli list of 1 items nesting level 1 ? In the greased baking dish, layer the cooked chicken and broccoli. Pour the creamy mixture evenly over the chicken and broccoli. Gently stir to ensure everything is well coated. list end nesting level 1 5. Add the topping: list of 1 items nesting level 1 ? In a small bowl, mix the breadcrumbs (or crushed crackers) with the melted butter. Sprinkle the mixture evenly over the casserole. Top with extra shredded cheese, if desired. list end nesting level 1 6. Bake: list of 1 items nesting level 1 ? Bake the casserole in the preheated oven for 25-30 minutes, or until the top is golden brown and the cheese is bubbly. list end nesting level 1 7. Serve: list of 1 items nesting level 1 ? Let the Chicken and Broccoli Bake cool for a few minutes before serving. Serve warm, and enjoy with a side of rice, pasta, or on its own. list end nesting level 1 list end

Apple raspberry crisp is a vibrant and flavorful dessert that brings together the tartness of fresh raspberry with the sweetness of tender, spiced apple. The fruit is baked under a golden, buttery oat topping that adds perfect crunch to each bite. The tangy raspberry provides a burst of flavor that complements the soft, cinnamon-scented apple beautifully. This warm, comforting dessert is ideal for cozy nights, especially when served with a scoop of vanilla ice cream or dollop of whipped cream. Whether you’re enjoying it in the fall or any season, apple raspberry crisp is a crowd-pleasing treat that’s easy to make and always delicious. INGREDIENTS For filling list of 7 items 4 large apples (such as Granny Smith or Fuji), peeled, cored, and sliced 1 cup fresh raspberries (or frozen, thawed) 1/4 cup granulated sugar 1 tbsp lemon juice 1 tsp ground cinnamon 1/4 tsp ground nutmeg 1 tbsp cornstarch (to thicken the filling) list end For crisp topping list of 6 items 3/4 cup old-fashioned rolled oats 1/4 cup all-purpose flour 1/2 cup packed brown sugar 1/2 tsp ground cinnamon 1/4 tsp salt 1/4 cup unsalted butter, cold and cut into small cubes list end INSTRUCTIONS list of 4 items 1. Prepare filling Preheat your oven to 350°F (175°C). In a large bowl, toss the sliced apple and raspberry with the granulated sugar, lemon juice, cinnamon, nutmeg and cornstarch. Make sure the fruit is evenly coated. Transfer the fruit mixture in a greased 9-inch baking dish, and spread it out evenly. 2. Make crisp topping In a separate bowl, combine the rolled oats, flour, brown sugar, cinnamon and salt. Add the cold, cubed butter and, using a pastry cutter or your fingers, work the butter in the dry ingredients until the mixture resembles coarse crumbs with pea-sized bits of butter. 3. Assemble, and bake Sprinkle the crisp topping evenly over the fruit filling. Bake in the preheated oven for 40 to 45 minutes or until the topping is golden brown, and the filling is bubbling around the edges. 4. Serve Allow the apple raspberry crisp to cool slightly before serving. Top with vanilla ice cream or whipped cream for an extra treat. Serve warm, and enjoy the perfect combination of sweet, tart and crunchy. list end This apple raspberry crisp is a comforting dessert that combines the best of both worlds - the sweetness of apple and tartness of raspberry, all wrapped up in deliciously crunchy oat topping. It’s simple to make, and its warm, fruity flavor is sure to satisfy any sweet tooth.