Showing posts with label Favorite Recipes. Show all posts
Showing posts with label Favorite Recipes. Show all posts

SOUTHERN PINEAPPLE CASSEROLE RECIPE

Pineapple Casserole has become a classic, Southern dishes and permanently reason. It tastes sweet, savory and has butter toppings that build it improbably addictive!

If you have ne'er had pineapple casserole, you'll likely roll your eyes on the mind sort of a potable. Actually, i would not blame you one bit as a result of it appears quite strange that somebody would need to form a casserole from the pineapple, right?

SOUTHERN PINEAPPLE CASSEROLE RECIPE
SOUTHERN PINEAPPLE CASSEROLE RECIPE

When you build a dish like pineapple casserole, it's all concerning what you serve with. This instruction, that is incredibly easy to form, is most frequently seen on the table throughout the vacations. which implies, it's a wonderful dish for Turkey and particularly for HAM. there's simply one thing a few piece of savory HAM placed on the facet of a spoon of pineapple casserole.

What makes this casserole just like the surprising enjoyment is that the addition of cheese, sticky. I know, once again, UN agency would have thought of baking pineapple and cheese along however believe ME, it works! in fact, the Crown glory of this stunning endeavor is that the layer of butter bonkers. once it's all baked along, you've associate surprisingly tasty, somewhat distributed dish that may be a practice in your home, I promise. And like ME, you will end up creating it for that vacation, ingestion weeks or maybe for a weekday dinner.

SOUTHERN PINEAPPLE CASSEROLE RECIPE

INGREDIENTS:

  • 2 20 oz cans pineapple chunks - drained with 1/4 cup juice reserved
  • 3/4 cup sugar
  • 6 tablespoons flour
  • 2 cups sharp cheddar cheese - shredded
  • 2 cups (about 40 crackers) Ritz crackers - crushed
  • 1/2 cup butter - melted

INSTRUCTIONS:

  1. Heat oven to 350 degrees. In a medium size bowl, combine pineapple, sugar, flour, cheese and reserved juice. Mix together and pour into an 8x8 casserole dish.
  2. In a bowl, mix together crackers and butter. Sprinkle evenly over pineapple mixture. Place in oven and bake for 25 to 30 minutes until top of casserole is golden brown. Serve warm and enjoy!

THE ULTIMATE CROCKPOT CHILI RECIPE

This wonderful Chili crockpot instruction is delicious, warm, and excellent for cold weather! Super simple to form and excellent for loading with all of your favorite toppings!

Without a doubt, chili pepper could be a favorite food. For that each chance to form it and i am simply too happy to oblige. we have a tendency to ar all success chili lovers.

THE ULTIMATE CROCKPOT CHILI RECIPE
THE ULTIMATE CROCKPOT CHILI RECIPE

We created several variations of this classic chili instruction, particularly since we have a tendency to invariably tried to examine if we have a tendency to might prime this. I've return to a conclusion supported plenty of feedback from friends and family over the years, that this can be very the most effective chili instruction on the world.

You! this can be a legit best thanks to eat chili. heat the highest hotcake, we have a tendency to did it during a frypan, so forthwith unfold gently the butter and rolled up Super tight, like Flauta or Taquito. we have a tendency to slice them in so simply stack them high and serve with chili peppers. convey Maine later.

THE ULTIMATE CROCKPOT CHILI RECIPE

INGREDIENTS:

  • 1 lb lean ground beef
  • 1 lb Italian sausage, spicy Italian sausage or ground beef your choice
  • 1 medium yellow onion diced
  • 1 red bell pepper seeded and chopped
  • 1 to 2 garlic cloves minced
  • 30 oz kidney beans rinsed well and drained
  • 15 oz pinto beans rinsed well and drained
  • 29 oz diced tomatoes use the entire can, juice and all
  • 3 oz tomato paste
  • 2 tbsp Worcestershire sauce
  • 1 cup beef broth
  • 1 tsp hot sauce
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/4 tsp cayenne
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1 tbsp brown sugar or granulated sugar
  • 8 oz tomato sauce

INSTRUCTIONS:

  1. Brown the ground beef and sausage in a large skillet over medium heat until mostly cooked through. A little pink is fine.
  2. Add the diced onion, bell pepper, and garlic and stir to combine. Cooking cooking over medium heat until onion is translucent.
  3. Transfer the beef mixture to a 6 quart crockpot or slow cooker. 
  4. Add the kidney and pinto beans. 
  5. Top with diced tomatoes, tomato paste, Worcestershire sauce, beef broth and hot sauce.
  6. Next add the seasonings (chili powder, cumin, paprika, cayenne, salt, pepper and sugar).
  7. Pour tomato sauce over the top and stir to combine.
  8. Place the lid on the slow cooker and cook on low for 4 to 6 hours or on high for 2 to 3 hours, stirring occasionally.
  9. Serve with desired toppings such as shredded cheese, sour cream, corn chips, tortilla chips, etc.

DELICIOUS SOUTHERN FRIED CHICKEN

A flavoursome tender breading on the surface with a young and damp center is what Southern cooked Chicken is all regarding. It’s the kind of finger-licking-good nutrient that appeals to everybody. Serve it together with your favorite homestyle sides and wash it all down with a glass of sweet tea for a style of the South in your mouth.

To Season Or to not Season
Typically, the approach cooked chicken is seasoned within the South, depends alone on however you grew-up intake it. Some cooks add herbs to the flour, some steep chicken items in sauce, some add additional seasonings additionally to common salt and black pepper to the breading.

Delicious Southern Fried Chicken
Delicious Southern Fried Chicken

Some cooks season the dredge and not the chicken and a few, like myself, season each single layer beginning with the chicken, the egg wash and therefore the flour. I’m not one to mention any of these ways in which are wrong, and feel you must have some liberty to create it your own with the flavour roof of the mouth that you just fancy most. My rule of thumb is, if you wish the flavour then it’s a win. Not being a follower of bland cooked chicken, I positively select seasoning each layer.

Who will Learn To Fry Chicken?
Most significantly, be assured that anyone will learn the simplest technique for creating cooked chicken. simply detain mind that it takes observe. once cookery, there are invariably variables therefore, observe makes good. There are such a big amount of facet dishes that go well with cooked chicken like mashed potatoes, inexperienced beans, cole slaw, homestyle deviled eggs and milk biscuits. within the summer, a tasty dish would be slices of contemporary tomato and cucumbers from the garden. It’s sensible for the soul quite food.

Delicious Southern Fried Chicken

INGREDIENTS:

  • 1 whole fryer chicken cut into 8 pieces
  • 3 1/2 tsp seasoned salt divided
  • 2 tsp freshly ground black pepper divided
  • 3 cups buttermilk divided
  • 3 cups all purpose flour
  • 1/2 cup cornstarch
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 3 large eggs
  • 1 tsp hot sauce
  • Oil for frying preferably peanut or vegetable oil

INSTRUCTIONS:

  1. Season chicken pieces on all sides with 1 tsp seasoned salt and 1/2 tsp black pepper. Place into an oblong baking dish and cover with 2 1/2 cups buttermilk. Turn to coat. Chill overnight, turning once.
  2. 30 minutes before frying: Remove chicken from buttermilk, discard marinade. On a plate sift together the flour, cornstarch, 2 tsp seasoned salt, 1 tsp black pepper, garlic powder, onion powder and paprika. 
  3. In a large shallow bowl whisk together the eggs, 1/2 tsp salt, 1/2 tsp black pepper, 1/2 cup buttermilk and hot sauce. 
  4. Dredge chicken pieces in flour, into egg wash then into flour again. Arrange on a baking sheet. Let stand for 30 minutes to bring to room temperature and set breading. 
  5. To fry: Preheat the oven to 200°F. Prepare a rimmed baking sheet with an oven safe baking rack. Set aside.
  6. Fill a 12-inch cast iron skillet between 1/3 full with oil. Heat to 350°F. Carefully lower chicken pieces in oil. Fry dark meat and white meat separately. 
  7. Maintain oil temperature around 350°F. Fry chicken in batches cooking dark meat pieces and white meat separately. Cook for 10-15 minutes per side or until juices run clear and the internal temperature reaches 165°F. Turn carefully using tongs to avoid splatters.
  8. Place fried pieces on rack and keep warm in oven between batches.
  9. Rest for 10 minutes before serving. 

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

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.

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.

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. 

BUTTERNUT SQUASH STUFFED SHELLS WITH SAGE BROWNED BUTTER

Individually, I firmly agree with that the butternut squash/pasta blend is a fit made in heaven.

My efforts to recreate it later (complete with selfmade pasta and all) didn’t quite stay up to the truth of that precious nighttime. As in, my ravioli exploded everywhere at the same time as boiling and i ended up with butternut-ravioli-mush, which wasn’t exactly what i was after, in case you recognize what I imply.

BUTTERNUT SQUASH STUFFED SHELLS WITH SAGE BROWNED BUTTER

Those shells are full of a combination of roasted butternut squash, creamy ricotta, a touch of lemon (so critical to enliven the dish) and different tremendous components.

Drizzled with the aforementioned butter-sage concoction and crowned with crispy sage leaves, those shells are absolutely divine and very elegant, if you need to serve them to business enterprise.

BUTTERNUT SQUASH STUFFED SHELLS WITH SAGE BROWNED BUTTER

INGREDIENTS:

  •  1 large butternut squash
  •  1-2 tablespoons olive oil
  •  12 ounce package jumbo pasta shells (about 20-24 shells total)
  •  2 cups of part-skim ricotta cheese
  •  1/3 cup grated Parmesan cheese
  •  2 garlic cloves, finely minced
  •  1/2 cup packed fresh spinach (chop after measuring)
  •  1 large egg
  •  1 teaspoon salt
  •  1/2 teaspoon pepper
  •  Zest and juice of 1 lemon
  •  1/2 cup butter (1 stick)
  •  8-10 fresh sage leaves

INSTRUCTIONS:

  1. Preheat the oven to 425 degrees F. Peel the butternut squash and chop the flesh into cubes. Toss the cubed squash in 1-2 tablespoons olive oil and roast in the oven for 15-20 minutes until the squash is fork tender. Scrape the warm squash into a bowl and mash with a fork until smooth. Let it cool to warm room temperature before using in the recipe (this step can be done 2-3 days in advance and the cooked, mashed squash can be stored, covered, in the refrigerator). Reduce the oven temperature to 400 degrees F.
  2. Cook the jumbo pasta shells according to package directions and drain. In a medium bowl, combine the squash, ricotta cheese, Parmesan, garlic, spinach, egg, salt and pepper and fresh lemon zest. Stir well. Stuff the cooked pasta shells with the squash/ricotta mixture and place them in a lightly greased 9X13-inch baking dish (depending on how full you fill the shells, you may not use all of them). Bake the shells for 18-20 minutes, until they are hot all the way through.
  3. While the shells are making, prepare the brown butter sauce by melting the butter in a saucepan or skillet over medium-low heat until the butter is golden brown, about 10-12 minutes. Watch carefully as the butter can go from browned to burned in a short time. Add the sage leaves and cook until the leaves are slightly crisp (the butter should be hot and bubbly when adding the leaves so that the sage cooks quickly). Remove the pan from the heat and squeeze in the juice of 1 lemon.
  4. Drizzle the sauce over the cooked shells and top with additional grated Parmesan, if desired. Serve the shells with 1-2 crisp sage leaves on top.

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