EASY GOAT CHEESE AND HONEY BITES

Savory Goat Cheese and Honey Bites are the best appetizer recipe on your subsequent accumulating or vacation celebration. Flaky pastry topped with creamy goat cheese, sweet honey and thyme make an smooth exciting concept!

Savory Goat Cheese and Honey Bites
While you find a recipe that tastes amazing, is straightforward to prepare and pleases just about everybody, it’s a keeper. this is one of those, so that you’ll possibly need to print it out now It’s real, in case you need an brilliant tasting, easy appetizer, strive these Goat Cheese and Honey Bites.

EASY GOAT CHEESE AND HONEY BITES

Goat Cheese Appetizer
You’ll marvel how a recipe with handiest 4 components, that may be whipped up in much less than 20 mins, can taste so desirable and look so elegant! Your buddies will suppose you’re oh-so-fancy.

This recipe is as easy as thawing and rolling out your puff pastry. Then the usage of a 2-inch cookie cutter or biscuit cutter, and reducing rounds in the dough.

EASY GOAT CHEESE AND HONEY BITES

INGREDIENTS:

  • 1 package puff pastry
  • 6-8  oz. goat cheese
  • 1/4   cup honey
  • 4 springs thyme

INSTRUCTIONS:

  1. Follow the package instructions for thawing the puff pastry sheets.  Roll out the dough a little to flatten it. Using a 2-inch circle cookie or biscuit cutter (or the rim of a small glass), cut rounds out of the dough.
  2. Transfer the cut pastry rounds to parchment-lined baking sheets and then gently press your thumb into the center of each one.
  3. Place 1 teaspoon of goat cheese in the indentation of each round. Bake at 400°F until the pastry is flaky and golden brown, 8 to 10 minutes.
  4. When the baking sheet comes out of the oven, wait 2 minutes, then drizzle each piece with honey and garnish with a pinch of chopped fresh thyme. Enjoy!

SAUSAGE, EGG AND CHEESE BREAKFAST ROLLS

Those Sausage Egg and Cheese Breakfast Rolls are ideal for a fast, on-the-cross breakfast. Make ahead of time, freeze, then reheat when geared up!

We eventually started out back to highschool right here in our a part of Virginia. we are after hard work Day starters right here. now not gonna lie – it’s been a task to get returned into the swing of factors. We’re all a bit slow in the mornings right now and breakfast is generally an afterthought.

SAUSAGE, EGG AND CHEESE BREAKFAST ROLLS

I made a group of FREEZER-pleasant BREAKFAST BURRITOS for a quick breakfast but I wanted something new to feature into our morning breakfast-on-the-cross ordinary. And boy, have i found it in these little bites of goodness!

AM I ABLE TO FREEZE THE BREAKFAST ROLLS?
Virtually! they are able to all be made and baked in advance of time. Flash freeze them first on a baking tray. Then bundle nicely (for freezer safety.) whilst prepared to consume, genuinely reheat inside the microwave. these are top notch for breakfast on the pass. Hand it to your kiddo as they head out to the bus or inside the vehicle on the manner to highschool.

SAUSAGE, EGG AND CHEESE BREAKFAST ROLLS

INGREDIENTS:

  • 5 eggs
  • salt and pepper to taste
  • 1 (8 oz) tube refrigerated crescent rolls
  • 8 fully cooked breakfast sausage links
  • 4 slices American cheese

INSTRUCTIONS:

  1. Heat oven to 350°F. In small bowl, beat eggs.
  2. Reserve 2 tablespoons beaten egg for brushing on tops of crescent rolls.
  3. Scramble remaining eggs (adding salt and pepper, to taste)
  4. Unroll dough onto work surface; separate into 8 triangles.
  5. Cut cheese slices in half; place 1 half on each triangle.
  6. Top each with spoonful of scrambled eggs and 1 sausage link.
  7. Loosely roll up triangles as directed on can
  8. Place rolls on ungreased cookie sheet.
  9. Brush reserved beaten egg on top of each crescent.
  10. Sprinkle freshly ground black pepper over each.
  11. Bake 15 to 18 minutes or until golden brown.
  12. Rolls can be frozen then reheated in the microwave for about one minute.
  13. Cook’s Notes: Fully cooked, frozen sausage links can be used. Just cook them in the microwave for about 30 seconds to thaw.

CROCKPOT RAVIOLI CASSEROLE

This crockpot ravioli casserole is a four aspect dinner recipe this is both easy and scrumptious. additionally, noticeably filling as properly.

CROCKPOT RAVIOLI CASSEROLE

If you’ve been round here for any duration of time,  that I simply love smooth dinners. The simpler the better and if it involves the crock pot i'm all in. better but, if there are less than 5 components, i'm hooked and the meal will one hundred% be on my normal rotation. that is one of these meals – it just doesn’t get any better than this in phrases of dinnertime ease.

The substances are under, however this is a casserole crockpot recipe that has  equal layers. The layers consist of sauce, ravioli, sausage, and ultimately cheese. And, I’m assured which you’re going to like it!

CROCKPOT RAVIOLI CASSEROLE

INGREDIENTS:
  • 20 oz. Frozen Four Cheese Ravioli {1 pkg.}
  • 24 oz. Pasta Sauce {1 jar}
  • 4 cups Shredded Mozzarella Cheese
  • 1 pound cooked and drained Italian sausage

INSTRUCTIONS:
  1. Spray the inside of a 6 quart crock pot with non stick cooking spray
  2. Pour ½ jar of pasta sauce in the crockpot
  3. Spread ½ of the ravioli in an even layer on top of the sauce
  4. Spread ½of the cooked Italian sausage over the cheese
  5. Spread out 2 cups of mozzarella over the ravioli
  6. Repeat that one more time making two layers
  7. Cook on HIGH for 1 hour 45 minutes, or LOW for 3 hours 30 minutes, or until done. ENJOY

BEST CLAM CHOWDER RECIPE

A classic clam chowder recipe for any time of yr, with best tastes of Beaverbrook and clams. The flavors mingle collectively right into a scrumptious first-class Clam Chowder!

I like the magic of soup season—-the consolation and ease of amassing ’spherical the table with family and friends! making plans a soup meal is quite easy, in particular serving my yummy quality Clam Chowder as the main dish, with a facet of hot bread and a simple inexperienced salad (or classic Shrimp Salad with Thousand Island Dressing.)

BEST CLAM CHOWDER RECIPE

HOW DO YOU ARE MAKING CREAMY CLAM CHOWDER
  • Fine Clam Chowder is so smooth to make, I continually surprise why I don’t make it more frequently. (We trypically make it round Christmas or the holidays.) Plus, this recipe has publisher 1st baron verulam (YUM!)
  • It’s comforting, filling, and delicious, and it’s also the precise “light” holiday meal.
  • However how do you make creamy clam chowder?
  • To make a traditional cream sauce you are taking flour and 1/2-and-half, blending until smooth. step by step you stir this aggregate into the soup. carry the soup to a boil, and continue to prepare dinner and stir for a few extra minutes until thickened.


BEST CLAM CHOWDER RECIPE

INGREDIENTS:

  • 8-10 bacon strips divided
  • 2 Tbsp. butter
  • 2 celery ribs chopped
  • 1 leek finely chopped
  • 1 large onion chopped
  • 2-3 garlic cloves minced
  • 3-4 small potatoes (red potatoes or Yukon gold) peeled and cubed
  • 1 cup broth chicken or vegetable
  • 1 bottle 8 ounces clam juice
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/3 cup all-purpose flour
  • 2 cups half-and-half divided
  • 3 cans 6-1/2 ounces each of whole clams, chopped into chunky pieces, drained
  • Bay leaf
  • Chopped fresh chives or green onions for garnish

INSTRUCTIONS:

  1. In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Add butter to the drippings (you can spoon out some of the drippings if you don’t want to ues that much); saute celery, leek, and onion until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, broth, clam juice, salt, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until potatoes are tender.
  2. In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into the soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
  3. Stir in (drained) clams and remaining half-and-half; heat through (do not boil); turn down to low heat; add the bay leaf. Cook for additional 2-3 minutes on low heat. Add in 4 strips of crumbled bacon.
  4. Crumble the reserved 2 strips of bacon. Garnish chowder with crumbled bacon and fresh chopped chives.

MINI SUMMER BERRY GALETTES RECIPE

This Mini summer Berry Galettes recipe is an smooth dessert with strawberries & blueberries baked in a pie crust. SO scrumptious!

Oh, how I’ve missed summer time culmination and vegetables. they may be my favored part of the summer season. just walking into the produce department makes me glad and the youngsters are loving it all too. They provide plenty of input — they consume quite an awful lot any fruit, but watermelon and strawberries are a pinnacle pick out.

MINI SUMMER BERRY GALETTES RECIPE

Lots of the summer time end result we buy is for normal snacking, but another amazing component about the summer is that fruit makes a normal look for the duration of our food. And, permit’s now not neglect desserts. Our complete own family is loopy for fruit desserts and these Mini summer season Berry Galettes have become the most modern hit in our residence.

Of path, my children think those galettes are the fanciest component ever. The truth is that while they look fantastic, and taste amazing, they're tremendously simple to make. And they may be like pie, however easier. And pie is ideal, don’t you agree?

MINI SUMMER BERRY GALETTES RECIPE

INGREDIENTS:

  • 1 pound strawberries (hulled and cut into small pieces)
  • 11 ounces blueberries
  • 1/4 cup sugar
  • 1 tablespoon cornstarch
  • 1/2 teaspoon ground cinnamon
  • Zest of 1 lemon
  • 3 pie crusts (1 1/2 package of premade refrigerated pie crust)
  • 1 egg
  • 1 teaspoon water
  • Sugar for garnish

INSTRUCTIONS:

  1. Bring pie crust to room temperature by allowing it to sit on kitchen counter for about 15 minutes. Prepare a large baking sheet by lining it with parchment paper. Preheat oven to 350 degrees F.
  2. In a large bowl, combine strawberries and blueberries. Sprinkle with sugar and cornstarch, gently toss with fruit to coat. Gently stir in cinnamon and lemon zest and set aside mixture.
  3. Carefully unroll one of the pie crusts on a lightly floured surface. Using a bowl with a diameter of approximately 4 1/2″ to cut out circles out of the dough, similar to how a cookie cutter is used (you should be able to get 4 circles out of one pie crust). Repeat process with remaining 2 pie crusts.
  4. Lay one of the 4 1/2″ circle pie crusts onto the parchment paper lined baking sheet. Place approximately 1/4 cup of the fruit mixture in the middle of the pie crust, leaving the edges empty.Take care to not scoop excess liquid that might form with the fruit (using a slotted spoon can help). Bring the edges up over part of the fruit filling, overlapping them as necessary until all the edges have been brought up around the fruit. Gently press together the areas where the crust overlaps to help ensure that they stay up around the fruit. Repeat process with remaining pie crusts.
  5. In a small bowl, mix together egg and water with a fork until combined. With a pastry brush, brush crusts with egg wash. Sprinkle with additional sugar both on crusts and on top of fruit.
  6. Bake galettes in oven for 30 minutes or until crust is golden brown. Serve warm or cooled. If desired, top with whipped cream or a scoop of vanilla ice cream.

EASY CROCK POT CREAM CHEESE CHICKEN CHILI

Throw this Crock Pot Cream Cheese chicken Chili recipe into your gradual cooker within the morning and you’ll have a scrumptious chili at dinnertime your entire own family will love!

You may love this smooth Crock Pot Cream Cheese fowl Chili recipe! My circle of relatives’s preferred creamy chili!

EASY CROCK POT CREAM CHEESE CHICKEN CHILI

I like this recipe. no longer simplest is it extraordinarily clean however it's miles SOOOOO accurate! certainly one of my favourite meals to devour, specially on a cold night time. or maybe on a warm one. Doesn’t matter, this stuff is right. you could consume it by means of itself or with tortilla chips like my circle of relatives likes. YUM!

When the climate begins to quiet down, i like making a large crock pot complete of this Crock Pot Cream Cheese bird Chili for dinner. It’s one of those dishes that everybody in my circle of relatives likes. It’s virtually a crowd pleaser! I’ve also made this Cream Cheese fowl Chili for potlucks and chili cook dinner-offs. It’s continually a hit!

EASY CROCK POT CREAM CHEESE CHICKEN CHILI

INGREDIENTS:

  • 1 15- oz. can black beans
  • 1 15.25- oz. can corn undrained
  • 1 10- oz. can Rotel tomatoes undrained
  • 1 package ranch dressing mix
  • 1 tsp. cumin
  • 1 Tbsp. chili powder
  • 1 tsp. onion powder
  • 1 8- oz package light cream cheese
  • 2 chicken breasts

INSTRUCTIONS:

  1. Drain and rinse the black beans. Place chicken at the bottom of the crock pot, then pour out the whole can of corn (undrained), Rotel tomatoes, and black beans on top of chicken.
  2. Top with seasonings and ranch dressing mix. Stir together.
  3. Place cream cheese block on top. Cover with lid and cook on low for 6-8 hours.
  4. After the cooking time is over, take chicken breasts from crock pot and shred and add back to the chili. Stir together and enjoy!

CREAMY CHICKEN QUINOA AND BROCCOLI CASSEROLE

Creamy hen Quinoa and Broccoli Casserole is actual meals meets consolation meals. From scratch, quick and smooth, and a massive mild hug loaded with accurate-for-you ingredients.

Being from Minnesota, I feel the need to symbolize my Midwestern tradition right here on the blog with things like casseroles. Or extra appropriately: explicit my undying love.

CREAMY CHICKEN QUINOA AND BROCCOLI CASSEROLE

Which really probable promotes the incorrect stereotype that every one Minnesotans cover their doors and windows with plastic, package deal up in their warmest reindeer-patterned sweaters, walk round muttering “yeah shure you betcha” whilst proceeding to bake at ease casseroles and warm dishes all iciness long.

And so I proudly carry you nowadays the food of my Midwestern upbringing… The Casserole. but it’s sort of a mashup of my past existence and current, due to the fact, you already know, QUINOA and the whole thing.

CREAMY CHICKEN QUINOA AND BROCCOLI CASSEROLE

INGREDIENTS:

  • 2 cups reduced sodium chicken broth
  • 1 cup milk (I used 2%)
  • 1 teaspoon poultry seasoning
  • 1/2 cup flour
  • 2 cups water, divided
  • 1 cup uncooked quinoa, rinsed
  • 1/4 cup cooked, crumbled bacon (optional… sort of)
  • 1 pound boneless skinless chicken breasts
  • 2 teaspoons seasoning (like Emeril’s Essence or any basic blend you like)
  • 1/4 cup shredded Gruyere cheese (any kind will work)
  • 3 cups fresh broccoli florets

INSTRUCTIONS:

  1. Sauce: Preheat the oven to 400 degrees and generously grease a 9×13 baking dish (seriously, be generous because it really really sticks to the sides). Bring the chicken broth and 1/2 cup milk to a low boil in a saucepan. Whisk the other 1/2 cup milk with the poultry seasoning and flour; add the mixture to the boiling liquid and whisk until a smooth creamy sauce forms.
  2. Assembly: In a large bowl, mix the sauce from step one, one cup water, quinoa, and bacon and stir to combine. Pour the mixture into the prepared baking dish. Slice the chicken breasts into thin strips and lay the chicken breasts strips over the top of the quinoa mixture. Sprinkle with the seasoning. Bake uncovered for 30 minutes.
  3. Broccoli: While the casserole is in the oven, place the broccoli in boiling water for 1 minute until it turns bright green and then run under cold water. Set aside.
  4. Bake: Remove the casserole from the oven, check the mixture by stirring it around in the pan, and if needed, bake for an additional 10-15 minutes to get the right consistency. When the quinoa and chicken are cooked and the sauce is thickened, add the broccoli and a little bit of water (up to one cup) until the consistency is creamy and smooth and you can stir it up easily in the pan. Top with the cheese and bake for 5 minutes, or just long enough to melt the cheese.

CARAMELIZED ONION & BLUE CHEESE PUFF PASTRY TARTS

Those puff pastry brownies are completely do-capable inside an hour and could impress everybody on the birthday party!

Buttery, caramelized onion combined with tangy blue cheese is all nestled into a flaky puff pastry round baked to perfection and drizzled with honey!

CARAMELIZED ONION & BLUE CHEESE PUFF PASTRY TARTS

HOW TO MAKE CARAMELIZED ONIONS:
I’m now not going to lie, it’s a bit of method. You’re going to thinly sliced four onions and saute them in a heavy backside pan over medium warmth in butter and oil. You’ll stir them frequently with a spatula and sure, it takes 60 minutes to caramelize the ones babies, however they're well worth every second! snatch a mag (or who am I kidding, your telephone) and a glass of wine and plop your self on a stool in the front of the stove.

Ensure you use a big pot so it can hold all the sliced onions. it will appear to be quite a few onions in the beginning, but DON’T fear! by the point you’re finished they’ll have reduced extensively and be dark brown, caramely and scrumptious.

CARAMELIZED ONION & BLUE CHEESE PUFF PASTRY TARTS

INGREDIENTS:

  • 1 (17.3 oz.) package puff pastry, thawed in the fridge overnight
  • 4 large yellow onions, halved, then thinly sliced
  • 2 teaspoons butter
  • 4 teaspoons olive oil
  • 1 teaspoon granulated sugar
  • 1 tablespoon dry white wine
  • Kosher salt
  • fresh cracked pepper
  • 1 egg + 1 teaspoon water, beaten
  • 3/4 cup fig jam
  • 5 oz. blue cheese (crumbled)
  • 1 tablespoon fresh thyme leaves
  • honey for drizzling

INSTRUCTIONS:

  1. Heat butter and oil in a large pot over medium heat. Add onions and and stir to coat in oil. You will cook the onions for 60 minutes total, stirring every 4-5 minutes or so.
  2. After they’ve cooked for 10 minutes add a pinch of salt. After they’ve cooked for 40 minutes add a teaspoon of sugar. Be sure to keep stirring them every 4-5 minutes so they cook evenly.
  3. After they’ve finished cooking for 60 minutes and are a gorgeous dark brown color, pour in the wine and deglaze the pan (scrape all the bits off the bottom), season with salt and pepper to taste, then set aside.
  4. When the onions are nearing the end of the caramelizing process, preheat oven to 400 degrees. Unwrap the puff pastry and cut along the seams of each sheet, creating 6 rectangles total.
  5. Lightly flour your work surface and use a rolling pin to roll each piece into a  3.5″ x 12″ rectangle. Use a 3″ cookie cutter to make four tarts out of each rectangle. Transfer tarts to (2) parchment lined baking sheets.
  6. Arrange tarts on the two baking sheets about an inch apart. 
  7. Use a 2″ cookie cutter to score each tart in the center, creating a half inch wide crust. Brush the crust portion of the tart with the egg wash.
  8. Heat fig jam in a small saucepan over medium heat just until it becomes loose and spreadable. Spread a teaspoon or so of fig jam in the center of each tart.
  9. Top that with a teaspoon or so of caramelized onions. And then, you guessed it, top that with a teaspoon or so of blue cheese. Divide thyme evenly between the tarts, sprinkling a few leaves in the center of each tart.
  10. Bake tarts for 15-18 minutes or until the crust starts to get dark golden brown
  11. Remove tarts from the oven and drizzle with honey. Serve warm and enjoy!

CHILE CON QUESO EGGS BENEDICT

This mexican eggs benedict is made with a chile con queso rather than hollandaise sauce! it is super tasty and ideal for breakfast (or breakfast for dinner)!

When you have eggs left over from not hard boiling and demise them for Easter because you’re a mom and forgot (ahem…) OR if you’re just sick of scrambled eggs, then i've a scrumptious breakfast or brunch choice for you that you’re going to like!

CHILE CON QUESO EGGS BENEDICT

Buddies, meet my new invention: Chile Con Queso Eggs Benedict. basically, a regular Eggs Benedict with a Mexican spin, thanks to some cumin and cilantro compound butter and homemade queso in place of hollandaise sauce.

YOU guys. It’s so creamy, cheesy and scrumptious! The queso laced with green chiles, tomatoes, and sausage smothered over the buttery English muffin and the runny poached egg will have you ever drooling right away. It’s a fancier, greater time-eating meal but don’t let that stop you from making this! It clearly is just a bunch of simple steps that take a little longer when put in order consecutively. I’ll stroll you thru it and turn you right into a believer.

CHILE CON QUESO EGGS BENEDICT

INGREDIENTS:
For the compound butter:

  • 8 tablespoons softened salted butter
  • 1 teaspoon ground cumin
  • 2 tablespoons cilantro chopped

For the queso:

  • 8 oz. breakfast sausage casings removed
  • 1 tablespoons salted butter
  • 1/2 yellow onion finely diced
  • 1 lb. Velveeta or American Cheese cubed
  • 4 oz. Monterey Jack Cheese shredded
  • 10 oz. mild diced tomatoes and green chiles drained
  • 4 oz. diced green chiles mild
  • 6 oz. evaporated milk
  • salt and pepper to taste
  • 8 large eggs
  • white vinegar for poaching
  • 4 Thomas English Muffins halved
  • Any desired toppings: avocado, pico, sour cream, cilantro, pepper, chives, cilantro, etc.

INSTRUCTIONS:

  1. In a small bowl, stir butter together with cumin and cilantro until well combined. Set aside.
  2. To make the queso, brown breakfast sausage in a large, deep skillet over medium heat as you break it apart.
  3. Add in butter if there isn't enough fat in the pan and saute onion with sausage until tender, about 5 minutes. Reduce heat to medium-low. Slowly melt in Velveeta. Once that is melted in and smooth, stir in Monterey jack cheese little by little, along with tomatoes and green chiles. Queso will be quite thick, so stir in the 6 oz of evaporated milk to thin slightly. Taste and adjust seasonings as needed with salt and pepper. Keep queso covered and warm, over low heat.
  4. Bring a large pot of water to boil, about 12 cups of water. Stir in about 2 tablespoons white vinegar. Reduce heat to gentle simmer. Crack eggs individually into small bowls and pour into hot water, cooking two at a time. Cook 3 minutes and then transfer eggs to paper towels to drain. Continue cooking until all eggs are poached.
  5. To assemble, toast English muffins and spread each half with 1 tablespoon prepared butter. Top each half with one poached egg. Pour over warm queso and top with any desired toppings. Serve immediately.

MINI PINEAPPLE UPSIDE-DOWN CAKES

Those Mini Pineapple Upside-Down cakes are easy, candy, and certain to position a grin on all of us’s face! similar to the conventional dessert, but in mini shape! ideal for parties and celebrations!

First matters first: to make this recipe you’re going to need a jumbo muffin tin. The pineapple slices gained’t suit in a everyday muffin tin, and at the same time as you can cut them up into tiny portions, I fantastically suggest springing for the pan and following the recipe as written.

MINI PINEAPPLE UPSIDE-DOWN CAKES

Plus, after you buy a jumbo muffin tin you can make other extremely good recipes like these nutella filled chocolate chew zucchini truffles. Win-win! i purchased my jumbo muffin tin at Sur l.  a. table, but you may also buy one from amazon.

Now that we’ve protected pan commercial enterprise, allow’s communicate elements. To make those mini pineapple upside-down desserts you’ll want flour, cornstarch, brown sugar, granulated sugar, cinnamon, salt, baking powder, rum OR vanilla extract (definitely your name!), pineapple juice, pineapple slices, and maraschino cherries. if you buy the sliced pineapples in real pineapple juice, you have to have sufficient juice from the can.

MINI PINEAPPLE UPSIDE-DOWN CAKES

INGREDIENTS:
For the cake:

  • 4 large eggs, at room temperature
  • 1 and 1/4 cups granulated sugar
  • 1/4 cup dark brown sugar, packed
  • 1/2 cup pineapple juice
  • 2 teaspoons rum (or pure vanilla extract)
  • 1 and 1/2 cups all purpose flour
  • 2 and 1/4 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 2 tablespoons cornstarch

For the topping:

  • 6 tablespoons unsalted butter
  • 1 and 1/2 cups dark brown sugar (packed)
  • 1 teaspoon rum (or vanilla extract)
  • 1/8 teaspoon salt
  • 12 pineapple rings
  • 12 maraschino cherries

INSTRUCTIONS:

  1. Preheat oven to 350 degrees (F). Generously spray a 12-mold JUMBO muffin tin with non-stick cooking spray; set aside.
  2. Crack the eggs into a large mixing bowl; whisk smooth. Add in the granulated sugar, brown sugar, and rum (or vanilla), and beat smooth. Stir in pineapple juice and set aside. In a separate bowl, sift together the flour, baking powder, cinnamon, salt, and cornstarch. Gradually add the dry ingredients into the wet ingredients and whisk until just combined. Be sure not to over mix here! Set mixture aside while you make the topping.

For the topping:

  1. In a small sauce pan, melt the butter over medium heat. Add in the brown sugar, rum, and salt, and cook for 1 minute, whisking constantly. Remove from heat.
  2. Spoon 2 tablespoons of the topping mixture into the bottom of each muffin tin; place a pineapple ring on top, then place a cherry in the middle of each pineapple ring. Divide the cake batter evenly among the prepared tins, fill each muffin tin 3/4 of the way full. Bake for 20-22 minutes, or until the tops are puffed and golden brown, and a toothpick inserted in the center of the cake comes out clean.
  3. Remove from the oven and cool in pan for 5 minutes. Gently run a knife around the edge of each cake to help loosen any stuck bits, then gently place a wire cooling rack on top and quickly flip over. You may want to place the cooling rack on a large sheet pan before doing this, to help make it less messy. Serve cakes warm or at room temperature.

GARLIC GINGER GLAZED SALMON

Garlic Ginger Glazed Salmon is a simple pan-seared salmon recipe. crowned with a scrumptious garlic and ginger glaze, a easy salmon recipe for the complete circle of relatives to revel in!

This glaze salmon is made through pan searing the fish till fantastically golden, then serving with the aid of drizzling the home made Garlic Ginger Sauce on top. The flavors of the garlic and the ginger permeate the fish and make it delicious and juicy.

GARLIC GINGER GLAZED SALMON

You may bake the salmon by using drizzling the sauce over it earlier than sending it in the oven, or you may cook it in the skillet and pour the thickened glaze on pinnacle as you serve it. either way, this salmon glaze offers the salmon a completely lovable Asian flare, with only a trace of ginger and garlic in it, we loved it!

With what am i able to serve this garlic ginger salmon?
Serve this fish with a facet of rice, rice noodles, or mashed potatoes. We also enjoy it over Cobb salad (in place of chook) or a easy Cucumber Salad.

GARLIC GINGER GLAZED SALMON

INGREDIENTS:

  • 1 lb salmon skinned, deboned

Garlic Ginger Glaze:

  • 1 Tbsp sesame oil optional
  • 3 Tbsp honey
  • 4 Tbsp soy sauce
  • 4 Tbsp rice vinegar
  • 3-4 cloves garlic pressed
  • 1/2 inch cube ginger grated

INSTRUCTIONS:

  1. Combine all liquid ingredients in a saucepan, add grated ginger and pressed garlic. Stir, bring to a boil on medium-high heat and allow to simmer until the glaze is reduced and thickened, about 10-15 minute.
  2. Meanwhile, sprinkle the fish with cracked black pepper on both sides. Heat the skillet with minute tablespoon oil over high heat, add the salmon and cook until golden on both sides, covering with lid in between.
  3. Transfer the salmon fillet to a serving dish and drizzle the sauce saucepan. Eat hot, right away.
  4. Serve with rice or rice noodles as a side dish.

CROCK POT MISSISSIPPI POT ROAST

This clean Mississippi Pot Roast Recipe will fast turn out to be your favorite Crock Pot meal! It best requires 4 ingredients and you may make an easy brown gravy at the give up! Plus, Oven and immediate Pot instructions!

This recipe is dangerously properly, i have a difficult time no longer consuming an entire serving (or two) directly out of the Crock Pot. It’s so moist, gentle, and flavorful. I’ve served it over mashed potatoes and over egg noodles before- what could you serve it with?

CROCK POT MISSISSIPPI POT ROAST

Do I must use a whole Stick of Butter?

  • in my opinion, if I’m making this meal, I’m going all out. but if you’d opt to cut out a few energy, strive halving the butter and adding half cup hen broth and a small drizzle of olive oil to preserve matters moist.


Do the Pepperoncini Peppers make it warm?

  • No, the pepperoncini peppers don’t upload any warmth, simply a bit of tang!
  • be sure to hold the pepperocini peppers whole, otherwise they reduce up an excessive amount of in the course of cooking.


CROCK POT MISSISSIPPI POT ROAST

INGREDIENTS:

  • 3 lb pot roast
  • 1 (1 oz.) packet Ranch dressing mix
  • 1 (1 oz.) packet Au Jus mix
  • 6 pepperoncini peppers
  • 1 stick butter
  • 2 cups baby carrots
  • 2 Tablespoons corn starch

INSTRUCTIONS:

  1. Melt the butter on the bottom of the crock pot and and mix in the Au Jus and Ranch Dressing Mix. Add the pepperoncini peppers and Pot Roast (no need to salt the pot roast prior). Add the baby carrots.
  2. Cook on low for 8-10 hours, or on high for 4-5. It will be very tender when it's ready and easily break apart.
  3. Use tongs or two large spoons/spatulas to remove the beef and set aside on a plate. Use a slotted spoon to remove the carrots, place them on a serving plate with the pot roast.

Making Gravy:

  1. If you have enough juice at the bottom of the crock pot for some gravy, (I always do), turn the crock pot on high.
  2. Mix the cornstarch with 4 Tablespoons of pot roast juice and slowly pour some of it back into the crock pot, whisking constantly. Give it time to thicken before you add more, otherwise it will become too thick (if it does, you can thin it with beef or chicken stock). You likely will not need to use all of it.
  3. Once it's near your desired level of thickness, remove it from the heat. It will thicken a little bit more upon standing.

PANDA EXPRESS MUSHROOM CHICKEN

Panda specific Mushroom fowl with quick sauteed zucchini and mushrooms and tender chicken breast makes a scrumptious short chinese language “takeout” meal you’d be glad to eat each night and that your scale received’t precise it’s revenge for your for it!

Update: over the last year we've got made this recipe the original way and with small variations even as taste trying out against the authentic. lots of Panda explicit visits, plenty of testing (suppose Monica looking to recreate Phoebe’s grandmother’s chocolate chip cookie recipe) and that i assume I’ve gotten to the point in which we can name this a gap on copycat!

PANDA EXPRESS MUSHROOM CHICKEN

Panda specific has been a go to take out lunch for the reason that i used to be a child. Orange fowl, red meat and broccoli and chow mein were my cross-to order until I turned 21 and commenced turning into more privy to my calorie consumption. after I began searching on the nutritional records I felt a touch sick. I had no concept this type of small quantity of orange chicken may want to percent in so much fat and energy.

So I did a bit greater research and you can enjoy Panda express with a ways less fats and energy with the aid of deciding on one of a kind “entrees.” My new visit have become Panda express Mushroom hen, pork and broccoli and steamed greens. I think that clocked in around 60% much less calories! I did pass over the flavor of the orange bird, however to be sincere the mushroom fowl (which I commonly would not have chosen) became delicious!

PANDA EXPRESS MUSHROOM CHICKEN

INGREDIENTS:

  • 1 pound boneless skinless chicken breasts , cut into thin bite sized slices
  • 3 tablespoons cornstarch
  • 1 tablespoon canola oil
  • 1 tablespoon sesame oil
  • 8 ounces crimini mushrooms , sliced (white mushrooms are authentic to the recipe, but I love crimini)
  • 1 medium zucchini , cut in half lengthwise, then in 1/2 inch slices
  • 1/4 cup soy sauce
  • 1 tablespoon rice wine vinegar
  • 2 teaspoons sugar
  • 3 garlic cloves , minced
  • 2 teaspoons minced ginger (or 1/2 teaspoon ground ginger)
  • sesame seeds , for garnish (optional)

INSTRUCTIONS:

  1. Toss the chicken with cornstarch.
  2. Heat the canola and sesame oil in the pan.
  3. Add chicken and cook on medium-high until browned on both sides, about 2-3 minutes on each side.
  4. Remove chicken from the pan, and turn the heat up to high.
  5. Add in the mushrooms and zucchini and cook until they start to brown.
  6. Add the garlic and ginger and cook/stir for 30 seconds.
  7. Cook for another 2-3 minutes as vegetables soften a little.
  8. Add the chicken back in and stir to coat.
  9. Add in the soy sauce, sugar and rice wine vinegar and stir to coat.
  10. Serve with Perfect Brown Rice

STICKY ORANGE CHICKEN KEBABS

Juicy, soft, flavorful chicken thigh kebabs made on a grill with a sweet and highly spiced orange sauce. those orange bird kebabs are grilled with and then slathered in a scrumptious orange sauce.

Chook thighs are constantly the best part of the bird (now not counting crispy pores and skin, of course.) i'm the primary one to “call dibs” on drumsticks at the vacation dinners and while viable, I pick dark bird meat for my recipes.

STICKY ORANGE CHICKEN KEBABS

These chook kebabs are not any exception to every other delicious meats I’ve grilled, I’d even say that they are more tasty. they are cooked in a scrumptious orange sauce after which, cooked chook meat is slathered with the sticky orange sauce some extra.

Sticky orange sauce is made a touch spicy here and as continually, you may alter the spice degree on your very own choice. i like the combination of sweet and highly spiced flavors with a savory chook. It provides a pleasant taste balance in your taste buds.

STICKY ORANGE CHICKEN KEBABS

INGREDIENTS:

  • 2 lbs boneless skinless, chicken thigh meat
  • Orange Sauce:
  • Zest from 1 large naval orange
  • Juice from 3 large naval oranges
  • 6 garlic cloves
  • 1 tsp fresh grated ginger
  • 1/2 tsp chili powder more if you want spicier
  • 1/4 cup soy sauce
  • 2 Tbsp sherry vinegar or wine vinegar
  • 5 Tbsp brown sugar packed
  • 2 Tbsp corn starch

INSTRUCTIONS:

  1. Combine all ingredients for the sauce in a mixing bowl. Mix well. Take out about 3/4 cup of the mixed sauce and set aside for later.
  2. Chicken thighs in the package usually look like the are rolled, lay out the rolled piece of thigh meat on the cutting board and cut it in three equal pieces. (It's easier to cut and skewer the thigh meat when they are rolled.) You can cut off some of the fat first if you wish.
  3. Add all cut thigh meat to the prepared sauce in the bowl. Mix well and let it marinade while you prepare the coals (15-20 minutes).
  4. Roll up each long thigh meat strip and skewer it onto skewers. (If using wooden skewers, remember to soak them in water for 30 minutes first.) You should be able to fit 5-6 pieces of meat per skewer.
  5. Cook chicken kebabs on the grill, flipping them half way through, until the meat is done.
  6. For the coating sauce: use the sauce that you've set aside. Mix it well and bring to simmer either on the grill or on the stove. If using the grill to heat the sauce, make sure to use a small, thin, metal pot. Cook the sauce, stirring often until it is thickened. Take off heat once thickened.
  7. Generously brush cooked chicken kebabs with cooked orange sauce.

GARLIC BUTTER SKILLET FLANK STEAK OVEN RECIPE

This Flank Steak Oven Recipe is so smooth and perfect for busy weeknights. An affordable flank steak is portioned and cooked fast in a traditional cast iron pan and expanded to eating place pleasant with a short and delicious garlic butter sauce.

This flank steak recipe starts offevolved with a 2 pound flank steak. I normally buy mine from Costco in a two p.c. and freeze the second flank steak to use in my other flank steak recipes Sheet Pan Steak Fajita Recipe or Grilled Carne Asada.

GARLIC BUTTER SKILLET FLANK STEAK OVEN RECIPE

HOW TO COOK DINNER FLANK STEAK
Begin by slicing the flank steak into 4 equal portions. this is a splendid manner to serve an cheaper steak dinner, and it cooks so speedy it’s best even on a busy weeknight!

CAST IRON SKILLET STEAK
For this recipe, use a good old-fashioned cast iron pan. Sear the seasoned flank steaks quickly on both sides, then transfer them to the oven for a very short amount of time to finish cooking. Finally, while the steaks are resting, whip up a delicious pan sauce that will take the steak from simple to restaurant style.

GARLIC BUTTER SKILLET FLANK STEAK OVEN RECIPE

INGREDIENTS:

  • 2 pound flank steak
  • kosher salt and freshly ground black pepper
  • 2 teaspoons vegetable oil
  • 3 tablespoons butter divided
  • 3 cloves garlic minced
  • 3/4 cup dry white wine I used chardonnay
  • 2 tablespoons chopped fresh parsley

INSTRUCTIONS:

  1. Preheat oven to 400 degrees. Mince garlic and parsley and set aside so they are ready to add to sauce.
  2. Divide flank steak into 4 equal portions, pat dry and season with kosher salt and freshly ground black pepper. 
  3. In a large cast iron pan, heat oil over medium high heat until pan is very hot. Add 1 tablespoon of butter to pan and let melt. Sear steaks on both sides, about 3 minutes per side.
  4. Place cast iron skillet into oven and cook for another 3 minutes, or until steaks reach 125 degrees on an instant read thermometer. 
  5. Carefully remove cast iron skillet from oven and return to stovetop, handle will be very hot. Remove steaks from pan and set aside to rest, then prepare pan sauce.
  6. Heat skillet over medium low heat, add 1 tablespoon of butter and garlic to skillet and saute for 1-2 minutes.
  7. Add white wine and any juices from resting steak to pan and increase heat to medium high. Bring to boil and let reduce about 5 minutes until slightly thickened, scraping up brown bits from pan as it reduces.
  8. Remove pan from heat, add final tablespoon of butter and freshly chopped parsley to sauce and season with additional slat and pepper as needed. 
  9. Slice flank steak portions against the grain, spoon sauce over slices and serve. 

PECAN PIE FRENCH TOAST

An smooth and truly delicious recipe for in a single day Pecan Pie French Toast! It’s the ideal breakfast or brunch recipe for the holidays!

Permit’s communicate approximately substances. To make this overnight pecan pie french toast you’ll need: french bread, milk, heavy cream, eggs, vanilla, brown sugar, maple syrup, corn syrup, and pecans.

PECAN PIE FRENCH TOAST

You have to be capable of without problems discover all of these components at your local grocery store, and with any luck… you may already have them for your kitchen! The french bread is soaked in a vanilla cream combination overnight which gives incredible flavor and texture.

As soon as it’s soaked overnight you’ll coat your baking dish in butter, brown sugar, maple syrup, and pecans! as the french toast bakes, one facet becomes encrusted with the pecans even as the alternative facet slowly caramelizes… it’s so dreamy!

PECAN PIE FRENCH TOAST

INGREDIENTS:

  • 3/4 cup whole milk
  • 3/4 cup heavy cream
  • 6 large eggs plus 3 egg yolks
  • 2 tablespoons vanilla extract
  • 1 loaf French bread, cut into 8 slices
  • 6 tablespoons unsalted butter
  • 1 cup light brown sugar, packed
  • 1/3 cup light corn syrup
  • 1/4 cup maple syrup
  • 1 cup pecans, chopped

INSTRUCTIONS:

  1. In a large bowl combine the milk, cream, eggs, yolks, and vanilla, beat well and set aside. Arrange sliced bread in a large shallow bowl. Pour the liquid mixture over the bread. Cover tightly with plastic wrap and refrigerate for at least 6 hours, or overnight.

When ready to bake...

  1. Preheat oven to 350 degrees (F). In a small saucepan over medium heat melt the butter. Remove from heat and whisk in the brown sugar, corn syrup, maple syrup, and pecans.
  2. Spread this mixture evenly across the bottom of a 3 quart casserole dish. Carefully arrange the soaked bread on top. Bake for 35 minutes. Cool for 5 minutes, then serve warm!

GROUND BEEF KEEMA CURRY WITH PEAS AND POTATOES

This Keema Curry is a recipe I’ve made dozens of instances for absolutely everyone i really like – and most of the people i really like. This enormously flavorful ground beef curry with peas and potatoes is the definition of comfort meals, and so easy to make. i'm hoping you’ll fall in love with it as tough as we've got – even the kids agree, it’s the very best Indian consolation food! 

Keema is an Indian floor beef or lamb curry recipe simmered with peas, potatoes, tomatoes, coconut milk, and spices. “Keema” interprets to minced meat (aka floor meat) and the traditional versions are organized with either peas (keema matar) or potatoes (keema aloo) or in the case of this precise recipe, each. 

GROUND BEEF KEEMA CURRY WITH PEAS AND POTATOES

My tackle Keema Curry is an model of this recipe by means of Grace Parisi thru meals and Wine. I first determined this recipe 5 or six years in the past. Our oldest became a infant, and a horrible restaurant companion. Cameron and i missed our favorite Indian eating place like whoah, so I went on a assignment to make and ideal as many eating place-pleasant Indian recipes as possible – and this one has been on rotation ever due to the fact.

HOW TO PREPARE DINNER KEEMA CURRY
This keema curry starts with a base of floor red meat seasoned with garlic, sparkling ginger, curry, garam masala, and turmeric. It’s then simmered with tomato paste, fire roasted tomatoes and coconut milk until rich in each hue and flavor. Creamy roasted yukon gold potatoes, peas, and chopped cilantro are stirred in on the give up. The end result is a hearty beef curry dish this is the pinnacle of smooth comfort food!

GROUND BEEF KEEMA CURRY WITH PEAS AND POTATOES

INGREDIENTS:

  • 1 tbsp olive oil divided
  • 2 large yukon gold potatoes (about 1 lb) diced into 1/2" cubes
  • 1 lb ground beef
  • 1 large onion diced to 1/2"
  • 1 tbsp grated fresh ginger
  • 2 cloves garlic minced
  • 1 tsp sea or kosher salt
  • 1 tsp cracked black pepper
  • 1 1/2 tbsp curry powder
  • 1 tsp garam masala
  • 1/2 tsp turmeric
  • 1 tbsp tomato paste
  • 1 14-oz can fire-roasted diced tomatoes
  • 1 14-oz can full-fat unsweetened coconut milk
  • 1 c frozen baby peas
  • 2 tbsp cilantro plus additional for serving
  • lime juice to taste, for serving
  • rice or naan for serving

INSTRUCTIONS:

  1. Heat the oven to 425°F. Toss the potatoes with olive oil and spread onto a parchment lined baking sheet. Transfer the baking sheet to the oven and roast until tender and golden browned, stirring once halfway through, 25-30 minutes.
  2. Heat a dutch oven over medium high heat. Add the ground beef and cook, stirring frequently to break up the pieces, until no longer pink, 6-7 minutes.
  3. Add the onion, ginger, and garlic. Sautee, stirring frequently, until the onion softens and turns translucent, 5 minutes.
  4. Add the salt, pepper, curry powder, garam masala, turmeric, and tomato paste. Stir until the spices are fragrant and the tomato paste is worked into the beef, about 1 minute.
  5. Add the tomatoes and coconut milk and give everything a good stir. Bring the liquid to a boil, then reduce to medium low. Simmer, stirring occasionally, until the curry thickens and the color turns a deep golden orange, 10 minutes.
  6. Stir in the frozen baby peas and roasted potatoes. Simmer until the peas are warmed through, 2-3 minutes. Remove from heat and stir in the cilantro.
  7. Ladle into serving bowls over your base of choice (rice, naan or other, see post notes), sprinkle with lime juice and cilantro, and serve immediately. Leftovers can be stored in a tightly sealed container in the fridge for up to 1 week, or frozen in an airtight container for up to 2 months. See posts notes regarding best practices for freezing.