Category Archives: Recipes

Classic and Healthier Dessert Recipes You’ll Love

Book Name : Classic and Healthier Dessert Recipes You’ll Love
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Craving dessert but looking for a healthier option? Discover classic dessert recipes alongside lighter versions that deliver all the flavor with a balanced twist. From fruity favorites to rich chocolate treats, these recipes let you enjoy sweets your way.

Strawberry Shortcake

A summer classic that everyone loves.

Serves 6 – Prep. time 25 min. – Cooking time 17 min.

Ingredients

  • 1 pint fresh strawberries, washed, stemmed, and sliced (any berries may be used)
  • 1 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 2 tablespoons cold unsalted butter, diced
  • 1 ½ cups shredded Monterey Jack cheese
  • 1 cup sour cream
  • Whipping cream

Directions

  1. Preheat oven to 425ºF.
  2. Sift together flour, baking powder, cinnamon, salt and soda into a mixing bowl. Add the butter and blend with a pastry tool until mixture forms coarse crumbs, about the size of peas. Stir in the cheese, then add sour cream. Stir until the mixture forms a soft dough.
  3. Turn out the dough on a lightly floured surface and knead 6 times. Roll the dough out until 1/2 inch thick. Cut with a 3 ⅓-inch round cutter. Bake on ungreased baking sheet 15–17 minutes until golden brown. Cool on a wire rack.
  4. To assemble, cut cakes in half, add plenty of sliced strawberries, cover with the cake’s other half. Arrange some more strawberry slices. Garnish with whipped cream, and enjoy.

Nutrition per serving

Calories 362, Fat 17 g, Carbs 47 g, Sugar 21 g, Protein 6 g, Sodium 308 mg

 

 

Healthier Strawberry Shortcake

Everyone will love this lighter version of the original.

Serves 6 – Prep. time 25 min. – Cooking time 17 min.

Ingredients

  • 1 cup whole wheat flour
  • ⅓ cup ground flax meal
  • 1 teaspoon baking powder
  • 2 eggs
  • ½ cup honey
  • ⅓ cup butter, melted
  • 1 teaspoon vanilla extract
  • ½ cup milk or almond milk
  • 4–5 cups fresh, sliced strawberries
  • 4 cup fresh whipped cream
  • Mint leaves, for garnishing (optional)

Directions

  1. Preheat oven to 350ºF, and coat a 12 muffin pan with cooking spray or muffin liners.
  2. Sift together the flour, flax, and baking powder, and stir in the eggs, honey, melted butter, vanilla extract, and milk. Mix well.
  3. Pour the batter into the prepared pan, and bake for 20-25 minutes, until the center is set.
  4. Cool on a wired rack, unmold, and split in two. Add strawberry slices and whipped cream, and top with other half and serve.

Nutrition per serving

Calories 258, Fat 9.5 g, Carbs 38.7 g, Sugar 25.3 g, Protein 6.2 g, Sodium 126.2 mg

 

 

Key Lime Pie

Just the way they love it down south!

Serves 8 – Prep. time 10 min. plus 4 hours cooling time – Cooking time 45 min.

Ingredients

  • 6 egg yolks
  • 2 (7-ounce) cans sweetened condensed milk
  • 1 cup lime juice, fresh or bottled
  • 1 teaspoon vanilla
  • ¼ teaspoon salt
  • 1 (9-ounce) prepared 10-inch graham cracker crust
  • Whipped cream or topping (optional)
  • Lime, kiwi, strawberry slices for garnish

Directions

  1. Preheat the oven to 350°F.
  2. In a medium bowl, whisk the egg yolks, and slowly add the sweetened condensed milk.
  3. Stir in the lime juice, vanilla, and salt, being careful not to create bubbles.
  4. Pour the mixture into the crust, and bake for 45 minutes
  5. Refrigerate for about 1 hour before serving. Serve cold with lime and cream as a garnish.

Nutrition per serving

Calories 440, Fat 15.9 g, Carbs 66.2 g, Sugar 56.7 g, Protein 9.3 g, Sodium 309.2 mg

 

 

Healthier Key Lime Pie

Tart and refreshing, this pie is always a hit.

Serves 8 – Prep. time 15 min. plus one hour cooling time – Cooking time 20 min.

Ingredients

  • 2 teaspoons lime zest
  • 1 cup lime juice
  • 1 ¾ cups light sweetened condensed milk (1 – 14oz can)
  • ¾ cup egg substitute
  • ⅓ cup butter
  • ¼ cup white sugar
  • 1 ½ cups of graham cracker crumbs (10–12 graham crackers)
  • Fresh limes and whipping topping for garnish (optional)

Directions

  1. Preheat the oven to 350°F.
  2. Zest the lime (it usually takes 2 limes for this), and place the zest into a blender.
  3. Add the egg substitute, lime juice, and sweetened condensed milk.
  4. Blend the ingredients until they are smooth.  Stop the blender, and set aside.
  5. Crush the graham crackers or measure out the crumbs.
  6. Melt the butter, and combine it with the crumbs in a large bowl.
  7. Fold in the sugar, and mix until the crumbs begin to stick together.
  8. Transfer to a 9” pie plate and press the crumbs down into the bottom and sides.
  9. Place the pie plate into a preheated oven for 10 minutes, then remove it from the heat and allow it to cool completely.
  10. Pour the lime mixture into the pie crust. Place it in the oven, and bake for 10–12 minutes.
  11. Refrigerate for about 1 hour before serving. Serve cold with lime and cream as a garnish.

Nutrition per serving

Calories 174, Fat 9.2 g, Carbs 19.5 g, Sugar 9.4 g, Protein 3.9 g, Sodium 105 mg

 

 

Chocolate Eclairs

If you enjoy baking, try these! Your efforts will be rewarded.

Serves 8 – Prep. time 35 min. plus overnight chilling for the cream – Cooking time 20 min.

Ingredients

Chocolate pastry cream

  • 2 cups milk
  • ½ cup semi-sweet chocolate of good quality
  • 2 egg yolks
  • ½ cup white sugar
  • ¼ cup cornstarch
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract

Choux pastry

  • 1 cup water
  • ½ cup unsalted butter
  • Pinch salt
  • 1 cup all-purpose flour
  • 4 eggs

Glaze

  • 4 ounces semi-sweet chocolate of good quality
  • ½ cup heavy cream

Directions

  1. The night before, make the chocolate pastry cream. In a medium saucepan, add the milk and the chocolate. Heat the milk until it begins to steam but not boil. Whisk to combine the milk and chocolate well.
  2. Meanwhile, in a mixing bowl, beat the egg yolks. Add the sugar and cornstarch and mix until smooth.
  3. While the milk is still warm, slowly pour half of it into the yolk mixture, whisking constantly to prevent the eggs yolks from curdling. When it is incorporated, pour the yolk mixture back into the saucepan, still mixing constantly. Heat it to 170°F, and then remove it from the heat.
  4. Stir in the butter and the vanilla and put the cream in an airtight container. Refrigerate overnight.
  5. Prepare the choux pastries. In a medium saucepan, heat the water and add the butter and salt. Stir until they are combined.
  6. Add the flour, and mix until a dough forms. It will be sticky. Mix in the eggs one at a time.
  7. Preheat the oven to 425°F and cover a baking sheet with a silicone mat or parchment paper. You can also use cooking spray.
  8. Transfer the dough to a pastry bag with a large, plain tip. Pipe 8 pastries onto the baking sheet, each about 5 inches long.
  9. Bake for 20 minutes, or until they are puffy and golden. Set them aside to cool for 30 minutes.
  10. Meanwhile, prepare the topping. Heat the cream in a saucepan over medium heat until it is steamy. Stir in the chocolate and mix until smooth. Let the topping cool for about 15 minutes.
  11. To assemble the pastries, transfer the chocolate cream filling to a clean pastry bag with a medium tip. Press the tip into the end of each pastry, and squeeze in 2–3 tablespoons of cream.
  12. Carefully dip the top of the pastry into the chocolate and set it aside until the chocolate is set.

Nutrition per serving

Calories 493.8, Fat 31.9 g, Carbs 46.5 g, Sugar 29.6 g, Protein 9.7 g, Sodium 83.9 mg

 

 

Lighter Chocolate Eclairs

Yes, it can be done!

Serves 4 – Prep. time 30 min. – Cooking time 30 min.

Ingredients

For the vanilla custard

  • 2 tablespoons Bird’s custard powder
  • 1 cup 2% milk, divided
  • 3 tablespoons sugar
  • 1 teaspoon vanilla extract

Choux pastry

  • ¼ cup water
  • 1 tablespoon butter
  • ¼ cup all-purpose flour
  • Pinch salt
  • 1 egg, beaten

Glaze

  • 4 ounces semi-sweet chocolate of good quality
  • 2 tablespoons milk

Directions

  1. Dissolve the custard powder in a ¼ cup of the milk.
  2. Pour the rest of milk into a saucepan and heat it over medium until it is steamy. Add the dissolved custard powder in its milk, the sugar, and the vanilla.
  3. Lower the heat, and stir constantly until the custard is thick enough to coat your spoon.
  4. Transfer the custard to a bowl, and cover it with plastic wrap, placing the wrap directly on the custard to prevent it from forming a skin. Refrigerate.
  5. Preheat the oven to 375°F and prepare a small baking sheet with some parchment paper or a silicon mat.
  6. Prepare the shells. In a saucepan, combine the water and butter, and heat it over medium until the butter melts. Increase the heat and leave it until the water boils.
  7. Slide the pot off the heat and add the flour and salt. Mixing quickly, return it to the burner and stir until a dough forms. Take it off the heat.
  8. Add the beaten egg in three additions, mixing well each time.
  9. Transfer the dough to a pastry bag with a large, plain tip. Pipe 4 pastries onto the baking sheet, each about 4 inches long. Leave lots of room between them.
  10. Bake for 20 minutes, or until they are puffy and golden. Set them aside to cool for 30 minutes.
  11. Meanwhile, prepare the topping. Heat the milk and chocolate in a double boiler until it is smooth.
  12. To assemble the pastries, cut a slit along one side and fill it with custard. Drizzle or spread chocolate on top.

Nutrition per serving

Calories 301, Fat 13.3 g, Carbs 43.9 g, Sugar 28.6 g, Protein 5.9 g, Sodium 71.5 mg

 

 

 

***These recipes and more are found in Louise Davidson’s Desserts Two Ways: Favorite Dessert Recipes Made Two Ways: Classic and Healthier. To get your copy, click on the cover below or click here.

To download or print the featured recipes, click here.

Easy Tex-Mex Recipes to Make at Home

Book Name : Easy Tex-Mex Recipes to Make at Home
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Bring bold, comforting flavors to your table with easy Tex-Mex recipes perfect for weeknight dinners or weekend gatherings. From hearty tacos and burritos to savory stews and classic sides, these flavorful dishes are simple to prepare and full of satisfying spice.

Classic Tex-Mex Salsa

Serves: 6 | Preparation Time: 15 minutes plus 1 hour refrigeration

Ingredients

  • 1 (10-ounce) can diced tomatoes and green chilies
  • 1 (14-ounce) can whole tomatoes, undrained
  • ⅓ cup fresh cilantro leaves
  • ¼ cup onion, chopped
  • 2 cloves garlic, minced
  • 1 jalapeño, thinly sliced, with or without seeds as desired
  • ¼ teaspoon salt
  • 1 tablespoon lime juice, freshly squeezed
  • Pinch ground cumin, or to taste
  • Sugar to taste (optional)
  • Chili powder or hot sauce, if needed

Directions

  1. Combine all the ingredients, EXCEPT the chili powder/hot sauce, in a blender and pulse to reach the desired consistency.
  2. Refrigerate for at least an hour before serving, to allow the flavors to develop.
  3. Adjust the flavor with more salt, lime, sugar (to reduce heat) or hot sauce (to add heat), if needed.

 

 

Shredded Chicken Burrito

Serves: 4 | Preparation Time: 15 minutes plus 1 hour marinating time | Cooking Time: 10 minutes

Ingredients

For marinade

  • ½ cup water
  • 1 teaspoon soy sauce
  • 1 teaspoon salt
  • 1 teaspoon brown sugar
  • ½ teaspoon onion powder
  • ¼ teaspoon liquid smoke flavoring
  • ¼ teaspoon black pepper
  • ¼ teaspoon chili powder

For filling

  • 2 boneless chicken breasts
  • 1 cup cooked rice
  • ½ cup enchilada sauce
  • ½ teaspoon salt
  • 4 (12 inch) flour tortillas
  • ⅔ cup cheese, shredded (like Edam, cheddar, Monterey Jack or a combination)
  • 2-3 tablespoons green onion, sliced

Directions

  1. Combine the ingredients for the marinade and marinate the chicken for at least 1 hour (to overnight).
  2. After marinating, grill the chicken over medium heat until done (about 10-15 minutes, flipping over midway through grilling).
  3. Slice the grilled chicken thinly or pull it apart to shred. Set it aside.
  4. In a saucepan, combine the rice with the enchilada sauce. Season with salt. Mix well and cook until heated through.
  5. Steam the tortillas by wrapping them in damp towels and heating in the microwave for 20-30 seconds. You may also heat them on a preheated skillet for 15 seconds on each side.
  6. To assemble the burritos, first place ¼ of the shredded chicken at the center of each tortilla.
  7. Add a layer of rice over the chicken and sprinkle with cheese and then with green onions.
  8. To wrap the burritos, fold one side of the tortilla over the other half and pull back to cover the filling. Press down on the edges to pack the filling and to get a tight roll. Fold one end over to seal and roll the whole burrito to the end. Both ends may be sealed, if desired.
  9. You may heat the burrito in the microwave for a few seconds just to melt the cheese.

 

 

Tex-Mex Pork Tacos

Serves: 6 | Preparation Time: 20 minutes plus 30 minutes soaking time | Cooking Time: 2 hours 40 minutes

Ingredients

  • 24 pieces 6-inch tortillas, corn or wheat
  • 4 radishes, trimmed, thinly sliced
  • Salsa
  • Onions, chopped
  • Pickled onions
  • Cilantro, chopped

For pork shoulder

  • 4 large dried ancho chilies, stemmed and seeded
  • 2 large dried chilies de árbol, stemmed and seeded
  • 2 tablespoons sugar
  • 1 tablespoon fresh lime juice
  • 1 5-pound boneless pork shoulder
  • Kosher or sea salt
  • 2 tablespoons vegetable oil
  • 1 large onion, chopped
  • 4 large garlic cloves, coarsely chopped
  • 2 bay leaves
  • 2 teaspoons dried oregano
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • ½ teaspoon ground allspice
  • 1 (12 ounce) bottle dark beer

Directions

  1. Soak the dried chilies in hot, freshly boiled water for 30 minutes. Weigh them down and cover them with a plate or saucer. Drain, reserving 1 cup of liquid.
  2. Preheat the oven to 350°F.
  3. In a blender, process the chilies, sugar, lime juice, and ¼ cup of the reserved soaking liquid into a paste. Add more soaking liquid, if needed.
  4. Dry the pork shoulder with paper towels.
  5. Season it generously with salt, and then rub the paste evenly over the pork.
  6. Heat the oil in a large Dutch oven or heavy pot over medium heat. Sauté the onion, garlic, bay leaves, oregano, coriander, cumin, and allspice until the onion is tender (about 8 minutes).
  7. Pour in the beer and bring it to a boil.
  8. Place the pork in the pot, cover, and transfer it to the oven. Let it braise until tender (about 2 ½ hours), basting occasionally with pan juices.
  9. When the pork is done, transfer it carefully to a large tray and allow it to cool.
  10. Shred it with forks, and pour the pan juice over the meat.
  11. Heat the tortillas in a skillet, for about 1 minute on each side, and wrap them in towels to keep them warm.
  12. Serve warm tacos and shredded pork, with toppings set out for everyone to use as they please.

 

 

Tex-Mex Beef Stew (Carne Guisada)

Serves: 6 | Preparation Time: 10 minutes | Cooking Time: 2 hours 15 minutes

Ingredients

  • 3 pounds chuck roast or shoulder, cut into chunks
  • 3 tablespoons cooking oil
  • 1 large onion, peeled and chopped
  • 2 large bell peppers, seeded and chopped
  • 1 ½ teaspoons salt
  • 1 ½ teaspoons pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon cumin
  • 3 tablespoons flour
  • 1 ½ cups mild Rotel® tomatoes and chilies, or salsa
  • ½ cup water
  • ⅔ cup tomato sauce
  • Flour or corn tortillas or plain rice for serving
  • Toppings: avocado slices or guacamole, shredded lettuce, and sour cream

Directions

  1. Heat the oil in a skillet over medium heat and brown the beef evenly (about 10 minutes).
  2. Add the onion and bell pepper and sauté until softened (about 7 minutes).
  3. Stir in the salt, pepper, garlic powder, cumin, and flour, and cook until thickened (about 2 minutes).
  4. Add the Rotel® tomatoes/salsa and water, and bring it to a boil.
  5. Reduce the heat to a simmer, cover, and cook 2 hours, stirring occasionally.
  6. Add the tomato sauce and continue cooking for 15 minutes, or until the beef is tender enough to flake with a fork.
  7. May be served with tortillas, plain rice, or Mexican rice, avocado slices or guacamole, shredded lettuce, and sour cream.

 

 

Classic Mexican Rice

Serves: 4-6 | Preparation Time: 15 minutes | Cooking Time: 40 minutes

Ingredients

  • 1⅓ cups fresh or canned tomatoes, very ripe, cored
  • 1 medium white onion, chopped
  • ⅓ cup canola or any cooking oil
  • 2 cups long-grain white rice
  • 4 cloves garlic, minced
  • 2 medium jalapeños, seeded and minced
  • 2 cups chicken broth
  • 1 tablespoon tomato paste
  • 1 ½ teaspoons salt
  • ½ cup fresh cilantro, minced
  • 1 jalapeño, minced (with seeds), for garnish
  • 1 lime, cut into wedges

Directions

  1. Place the tomatoes and onion in a blender and combine to make a smooth puree. Set it aside.
  2. Place the rice in a strainer and rinse under cold running water until the starch is washed out and the water runs clear. Drain well.
  3. Heat the oil in a heavy-bottomed skillet over medium-low heat for about 2 minutes. The oil is ready when a grain of rice dropped in sizzles.
  4. Sauté the rice in the oil until the rice is light gold in color (about 6-8 minutes).
  5. Add the garlic and 2 seedless jalapeños, and sauté until fragrant (about 1 minute).
  6. Transfer the contents of the skillet to a rice cooker. Rinse any remaining bits in the skillet with the broth into the rice cooker. Stir in the puree, tomato paste, and salt.
  7. Place the lid on the rice cooker and let it cook for about 30 minutes. Remove it from the heat but keep the lid on for another 5 minutes or so, to ensure that all the moisture has been absorbed by the rice.
  8. Serve garnished with cilantro and jalapeño slices, with lime wedges on the side.

 

 

Caramel Flan

Serves: 4 | Preparation Time: 10 minutes | Cooking Time: 25 minutes

Ingredients

For the caramel

  • ½ cup sugar
  • 2 tablespoons water

For the custard

  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 2 whole eggs
  • ¼ cup sugar
  • 1 teaspoon lime zest (you may use orange or lemon zest instead)

Directions

  1. To make the caramel, combine the sugar and water in a saucepan. Cook, without stirring, over medium-high heat. Allow the sugar to melt and turn to caramel. When the syrup turns deep amber, immediately remove it from the heat and set the bottom of the pan in cold water. (NOTE: Hot caramel can scald.) Distribute the caramel into 4 small ramekins. Set aside.
  2. To make the custard, preheat the oven to 350°F.
  3. In a medium-sized pot or saucepan, combine the milk and vanilla and heat over medium high. Remove the pot from the heat as soon as it begins to boil
  4. In a separate bowl, whisk the eggs and sugar together. While whisking constantly, pour the hot milk and vanilla mixture into the eggs and sugar in a thin stream. Strain the mixture through a fine mesh strainer into a clean bowl.
  5. Distribute the mixture into the caramel-coated ramekins.
  6. Place the ramekins in a shallow baking dish or sheet pan.
  7. Fill the pan with water until it reaches about half way up the ramekins.
  8. Bake for 30 minutes, or until the tip of a knife when inserted into the center comes out clean.
  9. Allow the flans to cool.
  10. Cover with plastic wrap and refrigerate for 2 hours to overnight.
  11. To demold the flan, cut around the edges with a small knife to loosen it from the ramekin, and flip it onto a serving plate. Tap the bottom of the ramekin until you hear the flan slide out.

 

 

 

***These recipes and more are in Lina Chang’s Tex-Mex Takeout Cookbook: Favorite Tex-Mex Recipes to Make at Home. To get your copy, click on the cover below or click here.

 To download or print the featured recipes, click here.

Classic Chinese Restaurant Dishes

Book Name : Classic Chinese Restaurant Dishes
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Craving Chinese takeout? Recreate your favorite restaurant-style dishes at home with easy, flavor-packed recipes. From crispy egg rolls and savory spareribs to noodle dishes, stir-fries, and fried rice, these homemade classics deliver bold flavor without the delivery wait.

Classic Egg Rolls

Serves: 8-10 | Preparation Time: 10 minutes | Cooking Time: 15-29 minutes

Ingredients

For marinade

  • 2 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 1 teaspoon rice vinegar
  • 3 cloves garlic, minced
  • 2 teaspoons fresh ginger, minced
  • ½ teaspoon brown sugar

For rolls

  • 1 pound ground pork
  • 1 tablespoon cornstarch
  • 2 tablespoons vegetable oil
  • 2 cups cabbage, shredded
  • 1 medium carrot, peeled and shredded
  • Salt and pepper
  • 1 package egg roll wrappers
  • Peanut oil for deep frying

Directions

  1. Combine the ingredients for the marinade in a bowl, blending well.
  2. Add the ground pork and cornstarch and combine. It’s best to use your hands, clean or gloved, to do this.
  3. Let the mixture marinade for about 5 minutes.
  4. In a wok, heat the vegetable oil over medium heat. Stir-fry the pork until it is no longer pink.
  5. Add the cabbage and carrots, and cook until heated through (about 2 minutes).
  6. Season with salt and pepper as desired, and remove from the heat.
  7. Place one wrapper at a time on a clean surface or tray, in a diamond shape.
  8. Add about ¼ or ⅓ cup of the pork filling close to the tip of the diamond at the bottom, closest to you. Do not put too much filling or the wrapper will break while frying.
  9. Fold the bottom tip of the wrapper over the filling. Roll tightly once.
  10. Fold the left and right corners inward, and continue rolling up to the top corner.
  11. Moisten the top corner with a little water or a paste of water and cornstarch to seal the roll.
  12. Repeat until all the filling or wrappers are used up.
  13. Prepare the peanut oil by heating it in a wok over medium-high heat. The oil is ready when wooden chopsticks immersed in the oil release tiny bubbles.
  14. Working in batches, fry the rolls until they are golden brown. For more efficient heating and to get crisp rolls, do not overcrowd the rolls in the oil.
  15. Use a spider strainer or tongs to lift the rolls out of the oil, and place them in a dish lined with paper towels.
  16. Serve hot.

 

 

Garlic Spare Ribs

Serves: 4-6 | Preparation Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

  • Water for boiling ribs
  • 4 pounds spareribs, cut apart

For sauce

  • 1 ½ cups brown sugar
  • 1 ½ cups water
  • 5 cloves garlic
  • 3 ½ tablespoons light soy sauce
  • 1 tablespoon oyster sauce
  • 1 ½ tablespoons dry mustard
  • Spring onions, chopped (for garnish)

Directions

  1. Fill a pot with water and bring it to a boil.
  2. Add the spareribs, cover, and simmer until the meat is tender (about 30 minutes).
  3. Remove the ribs from the broth and drain.
  4. In another pot or wok, combine the ingredients for the sauce.
  5. Bring it to a gentle boil, and add the spareribs.
  6. Bring once again to a boil, and simmer for 10-15 minutes.
  7. Serve garnished with chopped spring onion, if desired.

 

 

Beef Chow Fun

Serves: 2-3 | Preparation Time: 1 hour | Cooking Time: 5 minutes

Ingredients

  • 8 ounces flank steak, cut across the grain in strips

For the marinade

  • ¼ teaspoon baking soda
  • 1 teaspoon cornstarch
  • 1 teaspoon soy sauce
  • 1 teaspoon oil

For the rest of the dish

  • 3 tablespoons oil, divided
  • 1 thumb ginger, cut into thin slices
  • 4 scallions, halved lengthwise and cut into 3-inch pieces
  • 1 12-ounce pack fresh flat rice noodles, pre-cut
  • 2 tablespoons rice wine
  • ½ teaspoon sesame oil
  • 2 tablespoons dark soy sauce
  • 2 tablespoons regular soy sauce
  • ⅛ teaspoon sugar
  • Salt and white pepper, to taste
  • 4 ounces fresh mung bean sprouts

Directions

  1. Mix the ingredients for the marinade together, and marinate the beef for 1 hour.
  2. Heat the wok to smoking. Add 1 ½ teaspoons of oil, and sear the beef until browned. Remove the beef from wok and set it aside.
  3. Add the rest of the oil and cook the ginger until fragrant.
  4. Add the scallions and noodles, spreading them evenly inside the wok.
  5. Stir-fry over high heat for about 15 seconds.
  6. Add the wine, spooning it around the rim of the wok.
  7. Add the sesame oil, soy sauces, sugar and white pepper. Scrape the bottom of the wok with a spatula, and lift the noodles upwards to mix.
  8. Keep the heat high, and continue mixing the noodles until they are evenly coated with sauce, and heated through.
  9. Add the beef and sprouts, mix, and cook until the sprouts tender and the beef is heated through.

 

 

Kung Pao Shrimp

Serves: 2 | Preparation Time: 10 minutes | Cooking Time: 5 minutes

Ingredients

  • 1 pound medium shrimp, peeled and deveined

For marinade

  • 1 tablespoon rice wine
  • 1 teaspoon cornstarch
  • ½ teaspoon salt

For sauce

  • 1 tablespoon sugar
  • 2 tablespoons water
  • 1 tablespoon Chinese black vinegar
  • 1 tablespoon soy sauce
  • ¾ teaspoon cornstarch
  • ½ teaspoon sesame oil

Other ingredients

  • 2 tablespoons vegetable oil
  • 1 large green or red bell pepper, seeds removed and thinly sliced
  • 1 tablespoon garlic, minced
  • 1 tablespoon ginger, peeled and minced
  • 3 Thai chilies, broken in half and seeded
  • ¼ cup chopped unsalted, dry-roasted peanuts
  • 3 cups cooked rice

Directions

  1. Stir the marinade ingredients together, and marinate the shrimp for 10 minutes.
  2. Whisk together the ingredients for the sauce. Set aside.
  3. Heat a wok over high heat, and swirl in the oil.
  4. Add the bell pepper, garlic, ginger, and chilies, and stir-fry for 1 minute.
  5. Add the shrimp, and stir-fry for 2 minutes or until the shrimp have turned orange.
  6. Stir in the sauce, and cook until thickened, about 30 seconds.
  7. Sprinkle with peanuts and serve over rice.

 

 

Orange Chicken and Vegetable Stir-Fry

Serves: 4-6 | Preparation Time: 15 minutes | Cooking Time: 10 minutes 

Ingredients

For sauce

  • ½ cup orange juice
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon oyster sauce
  • 1 tablespoon orange zest
  • 2 cloves garlic
  • 1 teaspoon ginger, peeled and minced
  • 1 ½ teaspoons honey, or to taste

For stir-fry

  • 1 pound chicken tenderloin, cut into bite-size pieces
  • Salt and pepper
  • 3 tablespoons cornstarch
  • 1 cup chopped broccoli, sliced
  • 1 cup carrots, sliced
  • 1 cup snow peas, trimmed
  • ½ cup celery, sliced
  • ½ cup mushrooms, sliced
  • 2-3 tablespoons peanut or vegetable oil
  • ½ cup medium yellow onion, chopped
  • Rice, for serving

Directions

  1. Place all the sauce ingredients in a blender and blend for 10-15 seconds.
  2. Transfer to a saucepan, and heat to a simmer. Cook for 5 minutes.
  3. Pat the chicken dry with paper towels.
  4. Mix together the salt, pepper, and cornstarch, and coat the chicken with the mixture.
  5. In a saucepan or wok, boil enough water to cover the vegetables. Drop the broccoli, carrots, snow peas and mushrooms in the boiling water, and simmer for 3-5 minutes. Remove the vegetables from the water and drain on paper towels.
  6. Heat a clean wok over medium high heat. Add the peanut oil and fry the onions with the chicken for 3-5 minutes.
  7. Add the pre-boiled vegetables, and stir-fry for 2 minutes.
  8. Gradually add the sauce while stirring constantly, allowing a few seconds between additions. The sauce should thicken and coat chicken pieces.
  9. Serve while hot over rice.

 

 

Yang Chow Fried Rice

Servings: 4 | Preparation Time: 30 minutes | Cooking Time: 10 minutes

Ingredients

  • 2 large eggs, scrambled (cooked)
  • 2-3 tablespoons vegetable or peanut oil
  • 1 medium onion, minced
  • ½ cup ham, cut into cubes
  • ½ cup Chinese roast pork
  • 5 cups cooked or day-old rice, lumps broken
  • ¾ cup frozen peas, thawed
  • 4 ounces fresh shrimp, shelled and deveined
  • 1 ½ teaspoons salt
  • ¼ teaspoon sugar
  • 1 teaspoon rice wine
  • 2 green onions, finely chopped
  • 2 cups lettuce, finely chopped
  • ⅛ teaspoon freshly ground white pepper

Directions

  1. Break the scrambled eggs into small pieces and set them aside.
  2. In a saucepan, boil some water to blanch the shrimp. Immerse the shrimp momentarily, until the color changes to orange. Remove them from the pot, drain them, and set them aside.
  3. Heat a wok over high heat. Add the oil and stir in the onion. Cook until it is translucent.
  4. Add the ham and pork, and cook for 30 seconds to heat through.
  5. Add the rice, and mix for 2 minutes to heat it through. Use the spatula to remove any remaining lumps, sprinkling water over any stubborn ones to soften them.
  6. Add the shrimp and peas and cook, stirring constantly, for 2 minutes more.
  7. Stir in the salt and sugar, and drizzle the wine around the rim of the wok.
  8. Continue mixing, scraping the bottom of the wok with the spatula and lifting the rice upwards. Sprinkle with water to moisten or add a little more oil, if needed.
  9. Add the scrambled eggs, green onion, lettuce, and pepper, and mix until the lettuce is wilted.

 

 

 

***These recipes and more are found in Lina Chang’s Chinese Takeout Cookbook: Favorite Chinese Takeout Recipes to Make at Home. To get your copy, click on the cover below or click here.

Chinese Takeout Cookbook

To download or print the featured recipes, click here.

Popular Cheesecake Factory Dishes Made at Home

Book Name : Popular Cheesecake Factory Dishes Made at Home
Buy Now

Bring the flavors of the Cheesecake Factory into your own kitchen with easy copycat recipes you can make at home. From crispy appetizers and hearty comfort foods to rich, indulgent desserts, these restaurant-inspired dishes deliver big flavor without the wait.

Fried Mac and Cheese Balls

Macaroni and Cheese is an American favorite. Leave it to the Cheesecake Factory to take this classic and make it better. This copycat recipe pays homage to the Cheesecake Factory’s wonderful recipe.

Serves 4–6 | Prep. time 15 minutes plus 3 hours chilling time | Cooking time 15 minutes

Ingredients

Sauce:

  • 1 ¾ cups marinara sauce
  • 1 ¾ cups alfredo sauce
  • ¼ cup heavy whipping cream
  • 1 teaspoon garlic powder
  • ½ cup ricotta cheese
  • 1 cup Italian blend shredded cheese
  • ¼ cup red wine

Balls:

  • 16 ounces grated white sharp cheddar, grated
  • 16 ounces smoked gouda cheese, grated
  • 3 tablespoons butter
  • 2 tablespoons flour
  • 2 cups whole milk, warmed
  • 1 pound large elbow macaroni, cooked
  • Salt and pepper, to taste
  • 3 eggs
  • 3 tablespoons milk
  • 3 cups panko bread crumbs
  • Fresh Parmesan cheese for garnish only
  • vegetable oil for frying

Directions

  1. Make the balls. In a mixing bowl, combine the shredded cheddar and shredded gouda.
  2. In a large saucepan, melt the butter. Add the flour slowly, whisking until there are no lumps. Gradually add the 2 cups of warm milk. Whisk until smooth, and continue cooking until the sauce begins to thicken.
  3. When the sauce is thickened, remove it from the heat and gradually mix in the cheddar and gouda cheeses. Stir until the cheese is melted and incorporated thoroughly.
  4. Add the cooked macaroni and salt and pepper into the cheese sauce and stir well.
  5. Butter a large cake pan and spread the mac and cheese mixture evenly into the pan, then place it in the refrigerator for at least two hours. You want the mixture to set and make it easier to form into balls.
  6. After two hours, remove the tray from the refrigerator and form the mac and cheese into evenly sized balls about 2 inches in diameter. Cover, and put them in the freezer for at least an hour.
  7. In a small bowl, beat your eggs and 3 tablespoons of milk together.
  8. Place the bread crumbs in a shallow dish.
  9. In a deep skillet or large saucepan, heat enough vegetable oil so that the balls will be covered when you fry them.
  10. When the oil is heated to 350°F, dip each ball in the egg mixture, then the panko crumbs, and drop them into oil. Work in batches, and cook until the balls are a nice golden brown color, about 3–4 minutes. Transfer to paper towel as they finish cooking to drain.
  11. Make your cheese sauce by combining the marinara and alfredo sauce in a small saucepan. Heat over medium and when warm, add the ricotta, Italian cheese blend, and wine. Stir to combine.
  12. When the cheeses have melted, remove the pot from the heat and add the garlic powder and heavy cream. Stir well.
  13. Serve the macaroni balls with the cheese sauce and a sprinkle of Parmesan.

 

 

Buffalo Blasts

We have a love affair with all things “buffalo.” Either wings or these fantastic blasts of flavor that the Cheesecake Factory created for their appetizer menu. This recipe is based on of the Cheesecake Factory original.

Serves 4-6 | Prep. time 5 minutes | Cooking time 10 minutes

Ingredients

  • 1 rotisserie chicken, shredded
  • ¼ cup buffalo wing sauce
  • ½ cup mozzarella cheese, shredded
  • 1 cup oil for frying, pan plus extra if needed
  • 24 wonton wrappers
  • 2 large eggs lightly beaten with 1 tablespoon cold water
  • 1 ½ cups Italian seasoned breadcrumbs
  • Oil to fry
  • Celery sticks for serving
  • Buffalo wing sauce and/or blue cheese dressing for serving

Directions

  1. Mix together chicken, wing sauce, and cheese, stirring until well combined.
  2. Heat the oil in a large skillet over medium-high heat.
  3. Fill each wonton paper with some of the chicken mixture and moisten the seams to seal the wrapper. Seal up into a triangle shape.
  4. Warm the oil in a deep skillet or using a deep fryer machine to 350⁰F.
  5. Brush each triangle with the egg mixture and dip into the breadcrumbs to coat on both sides. Fry in the oil for 2-3 minutes until golden brown and crispy. Fry in batches taking care of not overloading the pan or fryer. When cooked, place on a plate lined with kitchen towel to drain the excess fat.
  6. Serve with celery sticks and your favorite dipping sauce like blue cheese or a Buffalo wing sauce.

 

 

Tex-Mex Egg Rolls

These crispy bites of Tex-Mex flavor are another Cheesecake Factory specialty. This recipe is inspired by those flavors created by the Cheesecake Factory chefs.

24 egg rolls | Prep. time 20 minutes | Cooking time 20 minutes

Ingredients

  • 1 tablespoon canola oil
  • 2 cups chicken breast, cooked and diced
  • ½ yellow onion, diced
  • 1 clove garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • ½ teaspoon kosher salt
  • 1 cup black beans
  • 1 cup corn
  • 1 green bell pepper diced
  • 1 Roma tomato, diced finely and dried on paper towel
  • ½ cup cheddar cheese, shredded
  • 2 tablespoons cilantro, chopped
  • 24 egg roll wrappers
  • Canola oil for frying
  • 8 ounces cream cheese
  • ¼ cup sour cream
  • 1 bunch cilantro
  • ½ avocado

Directions

  1. In a large, deep skillet heat 1 tablespoon of oil. When it is hot, add the chicken, onion, garlic, cumin and chili powder. Add salt to taste.
  2. Cook for a couple of minutes or until the onion is soft and the garlic is fragrant. Then remove the pan from the heat and add the beans, corn, pepper, diced tomato, cheese, and cilantro. Stir well to combine. Transfer mixture to a bowl.
  3. In your skillet, add enough oil to fry the egg rolls. About an inch or so.
  4. Add enough mixture to each egg roll wrapper so that it is full, but not so full that you can’t close up the seams.
  5. Fold up the ends of the egg roll and tuck in the sides. Wet the ends of the egg roll to seal the edges.
  6. When you are done wrapping and the oil is hot, add the egg rolls to the oil and cook until you achieve that nice golden brown color.
  7. Remove the egg rolls from the oil to a plate lined with paper towel, to absorb excess oil.
  8. In a mixing bowl, combine the cream cheese, sour cream, cilantro, and avocado. Mix together to form the dip.
  9. Serve egg rolls with dip.

 

 

Southern Fried Chicken Sliders

These chicken sliders are a home version inspired by the Cheesecake Factory’s popular dish. Serve as an appetizer for 6 or a main course for 4.

Makes 12 sliders | Prep. time 15 minutes | Cooking time 10 minutes

Ingredients

  • Vegetable oil for frying
  • 1 cup bread crumbs
  • 1 tablespoon garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon ground black pepper
  • 1 teaspoon paprika
  • ¼ teaspoon ground cayenne pepper
  • ½ cup buttermilk
  • 6 (6-ounce) boneless and skinless chicken breasts, cut in half to make 12 pieces

For serving

  • 6 large lettuce leaves, cut in half to make 12 pieces
  • 3 Roma tomatoes, sliced
  • 2 large dill pickles, sliced
  • 12 slider buns
  • Butter, at room temperature
  • Mayonnaise and or Thousand Island dressing for serving

Directions

  1. Preheat the oil in a deep large skillet (should have about 1 ½ inch of oil in the pan) or you can use a deep fryer. Let the oil warm until it gets to 350°F.
  2. In a shallow dish, combine the breadcrumbs, garlic powder, onion powder, pepper, paprika, and cayenne pepper. Stir with a fork to make sure the spices are thoroughly combined.
  3. Pour the buttermilk in another shallow dish. Dip each piece of chicken into the buttermilk and then into the spice mixture.
  4. Working in batches so to not crowed the pan or fryer, place chicken pieces carefully in the warm oil and fry until browned and cooked through, about 3-4 minutes per side. Turn over after 2 minutes.
  5. When done, remove the chicken from the oil and place on a plate covered with paper towel to absorb excess fat. Set aside.
  6. Start oven broiler, and place oven rack in the middle position. Separate buns in 2 and butter lightly each piece. Place buns on a baking sheet and broil until golden, about 1 minute.
  7. Place a chicken piece on each bun bottom and add top bun. Serve 2 or 3 sliders per person. Add enough lettuce leaves, tomato slices and pickle slices to each plate. Serve with your favorite sauce such as mayonnaise or Thousand Island dressing.

 

 

Crispy Crab Wontons

This may be one of the Cheesecake Factory’s best appetizers. This recipe lets you bring that home and add it to your table.

Serves 4 | Prep. time 10 minutes | Cooking time 15 minutes

Ingredients

  • 4 ounces cream cheese
  • 2 tablespoons sweet and sour chili sauce (plus more for serving)
  • 1 ½ teaspoons mustard
  • 1 teaspoon chili garlic paste
  • 1 teaspoon lemon juice
  • ½ teaspoon granulated sugar
  • 4 ounces crab meat
  • 2 ounces sliced water chestnuts, minced
  • 2 tablespoons green onions, finely chopped
  • 1 ounce mozzarella cheese, grated
  • 1 ounce fontina cheese, grated
  • ¼ cup panko breadcrumbs
  • 25 small square wonton wrappers, approximately 3-½ inches
  • Oil for frying

Directions

  1. In a large bowl, mix together the cream cheese, sweet and sour sauce, mustard, garlic paste, lemon juice, and sugar. Stir until well combined, then gently add in the crab, the water chestnuts, and green onions.
  2. In a separate bowl, combine the mozzarella, fontina, and panko breadcrumbs. Carefully fold them into the cream cheese mixture, until well distributed.
  3. Heat enough oil in a large skillet or saucepan so that the wontons won’t touch the bottom when you cook them.
  4. Lay out a wonton wrapper and fill it with about a teaspoon of filling. Pinch the sides of the wonton up and seal with a bit of water on your fingers.
  5. When the oil is about 350°F, fry the wontons until they turn a golden brown. Transfer them to a plate lined with paper towel to drain.
  6. Serve the wontons with sweet and sour chili sauce.

 

 

Oreo Cookie Cheesecake

Everyone loves Oreos® and this recipe is a tribute to the Cheesecake Factory’s version of Oreo Cookie Cheesecake we all love.

Serves 8–10  | Prep. time 10 minutes plus 4–6 hours refrigeration time | Cooking Time 60 minutes

Ingredients

  • 1 package Oreo cookies
  • ⅓ cup unsalted butter, melted
  • 3 (8-ounce) packages cream cheese
  • ¾ cup granulated sugar
  • 4 eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • Whipped cream and additional cookies for garnish

Directions

  1. Preheat the oven to 350°F.
  2. Crush most of the cookies (25-30) in a food processor or blender, and add the melted butter. Press the cookie mixture into the bottom of a 9-inch springform pan and keep it in the refrigerator while you prepare the filling.
  3. In a mixing bowl, beat the cream cheese until smooth, and add the sugar. Beat in the eggs in one a time. When the eggs are mixed together, beat in the sour cream and vanilla.
  4. Chop the remaining cookies and fold them gently into the filling mixture.
  5. Pour the filling into the springform pan and bake at 350°F for 50–60 minutes. Ensure the center of the cake has set.
  6. Let the cake cool for 15 minutes, then carefully remove the sides of the springform pan. Transfer to the refrigerator and refrigerate for 4–6 hours or overnight.

 

 

***These recipes and more are found in Lina Chang’s Copycat Recipes – Making the Cheesecake Factory’s Most Popular Recipes at Home. To get your copy, click on the cover below or click here.

To download or print the featured recipes, click here.

Classic French Cooking Made Simple

Book Name : Classic French Cooking Made Simple
Buy Now

Classic French cooking doesn’t have to be complicated. These easy French recipes bring timeless flavors to your home kitchen, from comforting soups and savory mains to elegant desserts, all designed to be approachable, satisfying, and perfect for everyday cooking.

Chocolate Bread (Pain au Chocolat)

Serve 12 | Prep time 3 hours | Cook time 15 minutes

Ingredients

  • 1½ tablespoons quick rise yeast
  • ½ cup water (lukewarm)
  • 3½ cups bread flour
  • ½ cup milk
  • ½ cup granulated sugar
  • 3 tablespoons butter, melted and cooled
  • 1 ½ teaspoons salt
  • 1 cup unsalted butter, softened
  • 9 ounces semisweet chocolate, coarsely chopped
  • 1 egg
  • 2 tablespoons milk

Directions

  1. Stir the yeast into the lukewarm water in the bowl of a stand mixer, and let it sit for 3 minutes or so until it begins to bloom.
  2. Add the flour, milk, sugar, and melted butter, and mix on low speed until it is combined. You can add a little more flour if it’s too sticky.
  3. Cover, and let it rest at room temperature for half an hour.
  4. Roll out the dough into a 10×15” rectangle, and let it sit for 30 minutes more.
  5. Brush the dough with softened butter. Fold the outer thirds over the center third, so it now has three layers.
  6. Roll the dough out again into a 10×15” rectangle, and repeat. Let it rest again, this time for 1 hour.
  7. Repeat the rolling, buttering, folding, and resting one more time.
  8. With a sharp knife, cut the dough into 12 triangles. Place about 2 teaspoons of chocolate near one corner, and then starting at that corner, roll the dough around the chocolate, ending with a little cylinder.
  9. Grease a baking sheet and arrange the pastries on it about 2 inches apart. Cover with plastic wrap and let them rise for 45 minutes.
  10. Preheat the oven to 400°F, and make an egg wash with the egg and milk. Gently brush the pastries with the mixture.
  11. Bake for 12–15 minutes, until golden brown.

 

 

French Onion Soup (Soupe à l’Oignon Gratinée)

Serves 6 | Prep time 15 minutes | Cook time 1 hour

Ingredients

  • 2 tablespoons butter, plus more for greasing
  • 4 large yellow onions, thinly sliced
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 (8-ounce) baguette, cut into slices
  • 1 teaspoon granulated sugar
  • 8 cups beef broth
  • ½ cup dry red wine
  • 1 bay leaf
  • 2 cups grated Gruyère

Directions

  1. Melt the butter in a Dutch oven over medium heat. Add the onions, and season them with salt and pepper. Cover, and cook on medium-low heat for 45 minutes, stirring occasionally.
  2. Meanwhile, preheat the oven to 350°F and butter a baking sheet. Arrange the bread slices on the sheet and toast them in the oven until they are nicely browned, about 15 minutes. Turn them over halfway through. Set the toasted bread aside.
  3. When the onions are cooked, raise the heat to medium-high and add the sugar. Cook until they are a deep golden brown.
  4. Add the beef broth, wine, and bay leaf, and bring the pot to a boil. Lower the heat and simmer for about 10 minutes. Remove the bay leaf.
  5. Preheat the broiler, and raise the oven rack to high.
  6. Set out 6 heatproof bowls, and ladle soup into each. Top with a slice or two of bread, pressing it into the top of the liquid. Add a layer of cheese.
  7. Broil until the cheese is melted and golden. Serve, and enjoy!

 

 

Chicken with 40 Garlic Cloves (Poulet aux 40 Gousses d’Ail)

Serves 4 | Prep time 20 minutes | Cook time 1 hour 45 minutes

Ingredients

  • 1 tablespoon olive oil
  • 40 cloves garlic, about 3 heads of garlic
  • 1 large whole chicken, about 3 ½ to 4 pounds
  • 1 tablespoon apple cider vinegar
  • Salt and black pepper
  • 1 onion, sliced thick
  • 1 teaspoon dry thyme or 1 tablespoon fresh thyme
  • 1 cup white wine
  • 2 tablespoons heavy cream
  • 1 tablespoon cognac

Vegetables (optional)

  • 12 trimmed carrots
  • 4-6 white turnip, trimmed and quartered
  • 12 baby potatoes (optional)

Directions

  1. Pre-heat the oven to 400°F. Prepare a Dutch oven or metal baking pan by brushing bottom and sides with olive oil.
  2. Peel the garlic cloves. You can blanch them for 1-2 minutes in boiling water.  It makes it easier to peel.
  3. Wash the chicken insides under cold running water. Drain and pat dry with paper towels. Brush the skin and the inside of the chicken with the apple cider vinegar. Season generously with salt and black pepper.
  4. Arrange the onion slices to the bottom of a Dutch oven or baking pan. Add the chicken on top of the onions. Arrange the garlic all around the chicken. Season the chicken generously with salt and freshly cracked black pepper and the thyme. Add the white wine all around the chicken. Arrange the carrots, potatoes and turnip around the chicken. Cover and bake for 1 hour.
  5. After an hour, uncover and continue cooking for 45 minutes. The chicken is done once the vegetables, if using, are tender and the internal temperature of the chicken at its thickest part reads at least 165°F on a meat thermometer.
  6. Once the chicken is cooked, remove from the oven and place it on a serving plate and all the vegetables all around the chicken. Cover lightly with foil to keep warm.
  7. In the meantime, prepare the sauce. Place the Dutch oven or pan on the stovetop. Add the cognac and the cream and bring to a boil over high heat. With a whisk or wooden spoon, stir to release the browned bits of flavor stuck to the bottom of the pan. Reduce heat to medium and let simmer until the sauce thickens, about 2-3 minutes. Taste and adjust seasoning with salt and pepper, if needed.
  8. Serve the chicken and veggies warm with the sauce on the side.

 

 

Skirt Steak with Shallot Sauce (Bavette à l’Échalotte)

Serves 2 | Prep time 25 minutes | Cook time 15 minutes

Ingredients

  • 2 8-ounce skirt steaks
  • Kosher salt
  • Freshly ground black pepper
  • 6 shallots
  • Unsalted butter
  • Olive oil
  • 2 tablespoons balsamic vinegar
  • 1 cup red wine

Directions

  1. Take the meat out of the refrigerator. Season generously with kosher salt and freshly ground black pepper, and let rest for 10-15 minutes to bring to room temperature. In the meantime, prepare the shallots. Peel and cut them into thin slices.
  2. Warm a little butter and a little olive oil in a heavy bottomed frying pan over medium-high heat. The pan should become hot enough to sear the meat. Place the steaks in the pan. Cook for 2 minutes or 2 min 30 to brown the meat well, then turn over. Let cook another 2-3 minutes. Reduce the heat to medium and cook for another minute. Remove the steak from the pan and then let the steaks rest on a plate. Cover loosely with foil just to keep warm.
  3. Meanwhile, add olive oil and butter to the pan and fry the shallots to a medium-high heat for 2 minutes to color them well. Then lower the heat to low heat and continue cooking for 3-4 more minutes, or until tender. Remove the shallots from the pan and place them with the steaks. Deglaze the pan with the balsamic vinegar and the red wine. Add a little butter to bind the sauce. Let the sauce reduce by half on high heat, about 3 minutes.
  4. Serve the steaks with the shallots and pour some of sauce on top.

 

 

Trout Menieure Amandine (Truite Meunière Amandine)

Serves 4 | Prep time 10 minutes | Cook time 20 minutes

Ingredients

  • 8 (10-ounce) trout, cleaned and trimmed
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 cup all-purpose flour
  • 3 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • ½ cup slivered almonds

For the sauce

  • ⅓ cup unsalted butter
  • 2 tablespoons chopped fresh Italian parsley
  • 1 tablespoon fresh lemon juice
  • Lemon wedges

Directions

  1. Rinse the trout under cold running water, and pat them dry with paper towels. Season them on both sides with salt and pepper.
  2. Dredge the trout through the flour one at a time, and tap off any excess. Set them on a clean plate.
  3. In  a non-stick skillet over medium heat, sauté the almonds until lightly browned and fragrant, about 2-3 minutes. Set aside.
  4. Heat a large skillet over medium heat and add the oil and butter, swirling to coat the surface. When the butter stops bubbling, add the fish, being careful not to crowd the pan. Fry until they are cooked through and golden on the outside. Place them on serving plates and cover with foil to keep warm.
  5. Wipe out the pan and melt the butter for the sauce. Add the parsley and lemon juice and combine. Heat for one minute and add the almonds. Pour the butter over the fish. Serve immediately, with lemon wedges.

 

 

Cheese Soufflé (Soufflé au Fromage)

Serves 4 | Prep time 10 minutes | Cook time 20 minutes

Ingredients

  • 2 tablespoons butter
  • 2 tablespoons flour
  • ½ cup milk, heated
  • 1 cup Gruyère cheese, shredded
  • 3 eggs, separated
  • ½ teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon nutmeg

Directions

  1. Preheat the oven to 350°F and lightly oil 4 soufflé ramequins.
  2. Melt the butter in a saucepan over medium heat. Add the flour slowly and whisk until a paste forms.
  3. Add the milk slowly, whisking constantly.
  4. Reduce the heat to low and keep warm, stirring frequently to prevent burning or sticking.
  5. Place the egg whites in a bowl and beat until stiff. Set aside.
  6. Lightly beat the egg yolks and add them to the cream sauce, together with the cheese. Mix gently until the cheese has melted. Season with salt, black pepper, and nutmeg.
  7. Gently fold in the egg whites and carefully spoon the mixture into the soufflé cups.
  8. Place in the oven and bake for approximately 15 minutes.
  9. Carefully remove the soufflé cups from the oven and serve immediately.

 

 

Tatin Pie (Tarte Tatin)

Serves 8 | Prep time 15 minutes | Cook time 50 minutes

Ingredients

  • ½ cup granulated sugar
  • 2 tablespoons water
  • 3 tablespoons butter
  • 6 apples, peeled, cored and quartered
  • 1 pie crust, 11-inch diameter

Directions

  1. Preheat the oven to 400°F.
  2. In an 11-inch oven-safe skillet (preferably cast iron) bring the sugar, water, and butter to a boil. Cook until it begins to brown.
  3. Stir in the apples until they are well coated and cook for 3 minutes.
  4. Arrange the pastry over the apples and cut a few small vents for steam.
  5. Transfer the skillet to the oven and bake for 50 minutes.
  6. Let it cool for 10 minutes, and then place a serving plate over the top. Invert the pan to transfer the tarte onto the plate.

 

 

***These recipes and more are found in Florence Parisien’s Mais Oui! Easy French Cookbook: Classic French Recipes to Make at Home. To get your copy, click on the cover below or click here.

To download or print the featured recipes, click here.

Delicious Instant Pot Soup and Stew Recipes

Book Name : Delicious Instant Pot Soup and Stew Recipes
Buy Now

Warm up with comforting Instant Pot soups and stews, perfect for busy weeknights and cold weather. From creamy classics to hearty bean-and-meat soups, these easy pressure cooker recipes deliver big flavor with minimal effort.

Creamy Chicken Noodle Soup

Serves 4 | Prep. time 5–8 minutes | Cooking time 15 minutes

Nutrition per serving: calories 523, fat 23.4g, total carbs 19.6g, protein 33g, sodium 875mg

Ingredients

  • ¾ cup heavy cream
  • ½ cup parmesan cheese, grated
  • 2 chicken breasts, boneless
  • 1 tablespoon flour
  • 2 large carrots, sliced
  • 2 bay leaves
  • 2 garlic cloves, minced
  • 1 cup uncooked noodles
  • 1 cup celery, sliced
  • ½ teaspoon lemon pepper seasoning
  • ½ teaspoon Italian seasoning
  • ½ teaspoon dried rosemary
  • 1 teaspoon dried parsley
  • 3 cups chicken broth
  • 1 small onion, diced
  • 1 cup chicken broth
  • Ground black pepper and salt to taste

Directions

  1. Place your Instant Pot on a dry surface and open the lid.
  2. Add the broth, chicken and onions; stir to combine using a wooden spatula.
  3. Close the lid and make sure it is sealed properly.
  4. Press MANUAL; set timer to 10 minutes.
  5. The Instant Pot will start building pressure; allow the mixture to cook for the set time.
  6. After the timer reaches zero, turn venting knob from sealing to venting position. Wait until float valve drops (1–2 minutes).
  7. Open the lid and add the seasoning, noodles, celery, bay leaves and garlic. Stir the mixture.
  8. Close the lid and make sure it is sealed properly.
  9. Press MANUAL; set timer to 6 minutes.
  10. The Instant Pot will start building pressure; allow the mixture to cook for the set time.
  11. After the timer reaches zero, turn venting knob from sealing to venting position. Wait until float valve drops (1–2 minutes).
  12. Open the lid, take out the chicken, shred it, and mix it back into the pot mixture.
  13. Mix in the heavy cream and flour.
  14. Press SAUTÉ; cook the mixture until it thickens.
  15. Transfer the food to a large container or bowl.
  16. Mix in the parmesan cheese. Divide among serving bowls; serve warm.

 

 

Mexican Bean Beef Soup

Serves 6 | Prep. time 5–8 minutes | Cooking time 15 minutes

Nutrition per serving: calories 574, fat 11.2g, total carbs 49.2g, protein 54.3g, sodium 274mg

Ingredients

  • 1 (15.5-ounce) can red beans, rinsed and drained
  • 2 (1.5-ounce) packets taco seasoning
  • 2 pounds ground beef
  • 8 cups beef stock
  • 1 (15.5-ounce) can pinto beans, rinsed and drained
  • 2 cups tomatoes, chopped
  • 2 cups corn kernels
  • 1 (15.5-ounce) can black beans, rinsed and drained
  • Ground black pepper and salt to taste

Directions

  1. Place your Instant Pot on a dry surface and open the lid.
  2. Press SAUTÉ; add the oil and heat it.
  3. Add the ground beef and cook for 2–3 minutes on each side to brown evenly.
  4. Add the remaining ingredients; stir to combine using a wooden spatula.
  5. Close the lid and make sure it is sealed properly.
  6. Press BEAN/CHILI; set timer to 15 minutes.
  7. The Instant Pot will start building pressure; allow the mixture to cook for the set time.
  8. After the timer reaches zero, wait for the float valve to drop. It will take 8–10 minutes.
  9. Open the lid and transfer the food to a large container or bowl.
  10. Divide among serving plates/bowls; serve warm.

 

 

Cabbage Pork Soup

Serves 3 | Prep. time 5–8 minutes | Cooking time 30 minutes

Nutrition per serving: calories 175, fat 5.4g, total carbs 11.3g, protein 21.8g, sodium 132mg

Ingredients

  • ½ large onion, chopped
  • 1 cup carrots, peeled and shredded
  • ½ tablespoon olive oil
  • ½ pound ground pork
  • ½ cup coconut aminos
  • ¼ head cabbage, chopped
  • 2 cups chicken broth
  • ½ teaspoon ground ginger
  • Ground black pepper, to taste

Directions

  1. Place your Instant Pot on a dry surface and open the lid.
  2. Press SAUTÉ; add the oil and heat it.
  3. Add the ground pork and cook for 4–5 minutes on each side to brown evenly.
  4. Add the other ingredients; stir to combine using a wooden spatula.
  5. Close the lid and make sure it is sealed properly.
  6. Press MANUAL; set timer to 25 minutes.
  7. The Instant Pot will start building pressure; allow the mixture to cook for the set time.
  8. After the timer reaches zero, turn venting knob from sealing to venting position. Wait until float valve drops (1–2 minutes).
  9. Open the lid and transfer the food to a large container or bowl.
  10. Divide among serving plates/bowls; serve warm.

 

 

Shrimp Tortellini Soup

Serves 4 | Prep. time 5–8 minutes | Cooking time 15 minutes

Nutrition per serving: calories 261, fat 11.3g, total carbs 21.4g, protein 14.8g, sodium 454mg

Ingredients

  • 2 tablespoons olive oil
  • 8 ounces raw shrimps, peeled and deveined
  • 1 cup tortellini
  • 1 handful cherry tomatoes, halved
  • 3 cloves garlic, minced
  • ¼ cup basil leaves, chopped
  • 1½ quarts water
  • 1 tablespoon tomato paste
  • 6 ounces spinach, chopped
  • Ground black pepper and salt to taste
  • ¼ teaspoon red pepper flakes
  • 1 teaspoon smoked paprika
  • 1 teaspoon Italian seasoning

Directions

  1. Place your Instant Pot on a dry surface and open the lid.
  2. Add the water, tomato paste, pasta, tomato halves, garlic and basil; stir to combine using a wooden spatula.
  3. Close the lid and make sure it is sealed properly.
  4. Press MANUAL; set timer to 4 minutes.
  5. The Instant Pot will start building pressure; allow the mixture to cook for the set time.
  6. After the timer reaches zero, turn venting knob from sealing to venting position. Wait until float valve drops (1–2 minutes).
  7. Open the lid and transfer the mixture to a separate container.
  8. Divide the pasta mix among serving plates/bowls.
  9. Press SAUTÉ; add the oil and heat it.
  10. Add the shrimp, salt and Italian seasoning and cook while stirring for 4–5 minutes until shrimp is cooked well.
  11. Add the spinach and cook until it wilts.
  12. Add the shrimp-spinach mixture to the pasta mixture; stir gently and serve warm.

 

 

Lentil Chard Stew

Serves 4 | Prep. time 5–8 minutes | Cooking time 25–30 minutes

Nutrition per serving: calories 416, fat 7.4g, total carbs 47.6g, protein 23.2g, sodium 143mg

Ingredients

  • ½ tablespoon soy sauce
  • 1 clove garlic, minced
  • 1½ cups lentils, rinsed
  • 2 medium gold potatoes, cubed
  • 1 small stalk celery, chopped
  • 2 cups Swiss chard with stems
  • 1½ tablespoons olive oil
  • 1 medium onion, chopped
  • 1 medium carrot, sliced
  • 3 cups vegetable broth
  • Black pepper and salt to taste

Directions

  1. Trim the Swiss chard; separate the leaves and stems.
  2. Place your Instant Pot on a dry surface and open the lid.
  3. Press SAUTÉ; add the oil and heat it.
  4. Add the garlic, Swiss chard stems, celery and onions; cook while stirring until softened.
  5. Add the other ingredients except for the Swiss chard leaves; stir to combine using a wooden spatula.
  6. Close the lid and make sure it is sealed properly.
  7. Press SOUP/BROTH; keep timer on its default time.
  8. The Instant Pot will start building pressure; allow the mixture to cook for the set time.
  9. After the timer reaches zero, wait for the float valve to drop. It will take 8–10 minutes.
  10. Open the lid and mix in the Swiss chard leaves.
  11. Press SAUTÉ; cook the mixture until the leaves wilt.
  12. Transfer the food to a large container or bowl.
  13. Divide among serving bowls; serve warm.

 

 

Corn & Bean Chicken Stew

Serves 6 | Prep. time 5–8 minutes | Cooking time 10 minutes

Nutrition per serving: calories 304, fat 3.4g, total carbs 37.4g, protein 17.2g, sodium 381mg

Ingredients

  • 1½ pounds skinless boneless chicken breast
  • 2 (15-ounce) cans great northern beans
  • 1 (15-ounce) can kidney beans
  • 1 (15-ounce) can black beans
  • 1 (15-ounce) can corn kernels
  • 1½ cups celery stalks, diced
  • 1 tablespoon crushed red pepper
  • 3 cups water
  • 2 teaspoons chili powder
  • 2 teaspoons garlic powder
  • ½ teaspoon cumin
  • ½ cup onions, chopped
  • Cooking spray as needed

Directions

  1. Place your Instant Pot on a dry surface and open the lid. Coat the cooking pot with a cooking spray.
  2. Press SAUTÉ; add the onions and celery and cook while stirring for 1–2 minutes until softened and translucent.
  3. Add the beans, corn, chicken, water and spices. Stir the mixture well.
  4. Close the lid and make sure it is sealed properly.
  5. Press MANUAL; set timer to 10 minutes.
  6. The Instant Pot will start building pressure; allow the mixture to cook for the set time.
  7. After the timer reaches zero, wait for the float valve to drop. It will take 8–10 minutes.
  8. Open the lid, take out the chicken, shred it, and mix it back into the pot mixture.
  9. Transfer the food to a large container or bowl.
  10. Divide among serving bowls; serve warm.

 

 

Slow Cooked Beef Potato Stew

Serves 7–8 | Prep. time 5–8 minutes | Cooking time 8 hours 30 minutes

Nutrition per serving: calories 337, fat 11.2g, total carbs 19.6g, protein 34.8g, sodium 277mg

Ingredients

  • 2 pounds beef stew meat, cubed
  • 2 tablespoons olive oil
  • Ground black pepper and salt to taste
  • 4 carrots, sliced into rounds
  • 1 onion, diced
  • 1 pound potatoes, quartered
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 3 cups beef broth
  • 2 tablespoons parsley leaves, chopped
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon rosemary, dried
  • 1 teaspoon thyme, dried
  • 1 teaspoon smoked paprika
  • 2 bay leaves
  • 1 teaspoon caraway seeds (optional)
  • ¼ cup all-purpose flour

Directions

  1. Season the beef meat pieces with the black pepper and salt.
  2. Place your Instant Pot on a dry surface and open the lid.
  3. Press SAUTÉ; add the oil and heat it.
  4. Add and cook the beef pieces to brown evenly.
  5. Mix in the potatoes, onion, thyme, rosemary, carrots and garlic; stir the mixture.
  6. Mix in the Worcestershire sauce, broth, bay leaf, caraway seeds and tomato paste.
  7. Season to taste and stir the mixture.
  8. Close the lid and make sure it is sealed properly.
  9. Press SLOW COOK; set pressure to LOW and timer to 7–8 hours, or set pressure to HIGH and timer to 3–4 hours.
  10. The Instant Pot will start building pressure; allow the mixture to cook for the set time.
  11. After the timer reaches zero, turn venting knob from sealing to venting position. Wait until float valve drops (1–2 minutes).
  12. Open the lid; mix in the flour.
  13. Close the lid and make sure it is sealed properly.
  14. Press SLOW COOK; set pressure to HIGH and timer to 30 minutes.
  15. The Instant Pot will start building pressure; allow the mixture to cook for the set time.
  16. After the timer reaches zero, turn venting knob from sealing to venting position. Wait until float valve drops (1–2 minutes).
  17. Open the lid; transfer the food to a large container or bowl.
  18. Divide among serving plates/bowls; serve warm.

 

***These recipes and more are found in Sarah Spencer’s Soups and Stews Instant Pot Cookbook: Quick and Easy Pressure Cooker Favorite Soup and Stew Recipes. To get your copy, click on the cover below or click here.

To download or print the featured recipes, click here.

Vintage Casserole Recipes for Comfort-Filled Cooking

Book Name : Vintage Casserole Recipes for Comfort-Filled Cooking
Buy Now

Casseroles are timeless comfort food for a reason. From breakfast bakes to dinner casseroles, these old-fashioned recipes deliver warmth, simplicity, and familiar flavors that make everyday cooking easier and more comforting.

Cheesy Sausage Strata Casserole

Whether it’s during the weekday or the weekend, you cannot go wrong with Aunt Eunice’s strata recipe because it’s so cheesy and such a treat for the whole family! You can be creative, trying all sorts of veggies and cheese combos.

Serves 8-10 | Prep. time 30 minutes | Resting time 30 min. to overnight | Cooking time 1 hour 15 minutes

Ingredients

  • Butter or cooking spray for greasing
  • 2½ cups milk
  • 8 large eggs
  • ½ cup whipping cream
  • ½ cup Parmesan cheese, grated
  • 2 cups thinly diced potatoes
  • 1 teaspoon dried oregano
  • Salt and pepper, to taste
  • 2 tablespoons butter
  • 1 red bell pepper, cored, seeded, and chopped
  • 1 onion, thinly diced
  • 1 pound Italian sausages, casings removed
  • 1 pound loaf French bread, cubed
  • 3 cups mild cheddar cheese, grated, divided
  • Fresh chopped chives for serving

Directions

  1. Preheat oven to 350°F (177°C). Grease a 9×13-inch baking dish with butter or cooking spray.
  2. Combine the milk with the eggs, cream, Parmesan cheese, oregano, salt, and pepper in a large mixing bowl. Set it aside.
  3. Warm the butter in a large skillet over medium heat. Add the onion and sauté for 2-3 minutes until soft and fragrant. Add the bell pepper and sausages. Sauté for 8 to 12 minutes until the sausages are cooked through. Take care to break up the sausage meat lumps while cooking.
  4. Add potatoes and cook for 5 minutes.
  5. Spread half the bread at the bottom of the greased baking dish.
  6. Top it with half the milk mixture, followed by half the sausage and pepper mixture, and 1 cup of cheddar cheese on top.
  7. Repeat the process with the remaining ingredients to make another layer. Top them all with the remaining cheese.
  8. Cover the casserole with plastic wrap and let it soak for at least 30 minutes to overnight.
  9. Cover the casserole with foil or lid and bake for 40-45 minutes.
  10. Remove the foil or lid and bake for another 20 to 30 minutes until golden brown on top and strata is set.
  11. Serve hot and enjoy.

Nutrition per serving

Calories 643, fat 38 g, carbs 38 g, sugar 6 g, Protein 36 g, sodium 1223 mg

 

 

Chicken Divan

Created in New York City at Chatham Hotel by Chef Lagasi in the late 50s, this is one of the most classic American casserole dishes that became very popular in the 1960s. This was one of the first recipes my grandmother taught me and to this day, I treasure this recipe that she passed down to her children and grandchildren.

Serves 6 | Prep time 15 minutes | Cooking time 30 minutes

Ingredients

  • Butter or cooking spray for greasing
  • 2 (10½-ounce) cans condensed cream of chicken soup, undiluted
  • ½ cup mayonnaise
  • ¼ cup white wine
  • 1 teaspoon fresh lemon juice
  • ½ cup breadcrumbs
  • 1 tablespoon butter, melted
  • 4 cups cooked chicken, chopped
  • 24 ounces frozen broccoli florets, thawed
  • ½ cup shredded cheddar cheese

Directions

  1. Preheat your oven to 350°F (177°C). Grease a 9×13-inch baking dish with butter or cooking spray.
  2. In a bowl, add cream of chicken soup, mayonnaise, wine, and lemon juice and mix until well combined.
  3. In another small bowl, add breadcrumbs and butter and mix well.
  4. In the bottom of the prepared dish, place the chicken and broccoli and top with the soup mixture, followed by the butter mixture.
  5. Bake, uncovered for about 25-30 minutes.
  6. Serve hot.

Nutrition per serving

Calories 520, fat 38 g, carbs 20 g, sugar 3 g, Protein 24 g, sodium 999 mg

 

 

Michigan Hash

This simple meaty macaroni dish recipe is from the 1920s. It has less than 10 ingredients and will be ready in one hour. It’s a perfect weeknight dinner meal. The kids will love it!

Serves 6 | Prep. time 15 minutes | Cooking time 45 minutes

Ingredients

  • Butter or cooking spray for greasing
  • 1 (15-ounce) can crushed tomatoes
  • 1 cup cooked white rice
  • 1 pound ground beef
  • ½ onion, diced, about 2 tablespoons
  • ½ cup crumbled butter crackers (optional)
  • 2 cups cooked macaroni pasta
  • Celery salt to taste
  • Salt and pepper to taste

Directions

  1. Preheat the oven to 350°F (177°C). Grease a 9×13-inch baking dish with cooking spray or melted butter.
  2. Add the macaroni, beef, rice, tomatoes, and onion to the baking dish.
  3. Season with celery salt, salt, and black pepper.
  4. Top with the crackers if desired and bake for about 45 minutes.
  5. Serve warm.

Nutrition per serving

Calories 432, fat 24 g, carbs 30 g, sugar 5 g, Protein 25 g, sodium 730 mg

 

 

Sausage Lasagna

Lasagna is always a great choice whether for lunch or dinner. It feeds an army. This sausage recipe is from my aunt Eunice’s recipe box and is my go-to lasagna recipe whenever I’m craving this delicious pasta dish.

Serves 8-12 | Prep time 15 minutes | Cooking time 65 minutes

Ingredients

  • Butter or cooking spray for greasing
  • 1 pound bulk Italian sausage, crumbled
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 (6-ounce) can tomato paste
  • 1 (28-ounce) can crushed tomatoes
  • 1 (8-ounce) can tomato sauce
  • 3 teaspoons dried basil
  • ¼ teaspoon salt
  • ¾ teaspoon ground black pepper, divided
  • 1 (15-ounce) carton whole-milk ricotta cheese
  • 1½ cups Parmesan cheese, grated and divided
  • 1 large egg, lightly beaten
  • 12 uncooked lasagna noodles
  • 4 cups part-skim mozzarella cheese, shredded

Directions

  1. Preheat the oven to 400°F (204°C). Grease a 9×13-inch baking dish with butter or cooking spray.
  2. Heat a large non-stick skillet over medium heat and cook the sausage and onion for about 5–7 minutes, stirring occasionally.
  3. Drain the grease from the skillet.
  4. Stir in the garlic and tomato paste and cook for about 1 minute.
  5. Stir in the tomatoes, tomato sauce, basil, salt, and ½ teaspoon of black pepper and bring to a boil.
  6. Reduce the heat to low and simmer, uncovered for about 10–15 minutes.
  7. Meanwhile, in a bowl, blend together the ricotta cheese, 1¼ cups of Parmesan cheese, egg, and the remaining black pepper.
  8. Remove the wok with the sausage mixture from the heat.
  9. In the bottom of a prepared baking dish, place about 1½ cups of sausage mixture evenly.
  10.  Arrange 4 lasagna noodles over the sausage mixture and top with 1½ cups of ricotta cheese mixture, 1½ cups of mozzarella cheese, and 1½ cups of sausage mixture.
  11. Repeat the layers once.
  12. Again, arrange the remaining noodles on top, followed by the remaining sausage mixture, mozzarella, and Parmesan cheese.
  13. With a greased piece of foil, cover the baking dish and bake for about 30 minutes.
  14. Uncover the baking dish and bake for about 5–10 minutes or until the top becomes golden brown, remove the baking dish of lasagna from the oven and set aside for about 15 minutes before serving.

Nutrition per serving

Calories 382, fat 18 g, carbs 29 g, sugar 7 g, Protein 25 g, sodium 776 mg

 

 

Corn Flake Tuna Casserole

Another tuna casserole but this time it has cornflakes, a popular way to make the casserole nutritious. Canned tuna started to be available in the early part of the century, and by the 1950s we were seeing it regularly. Sometimes, as kids, we saw it on our plates, in the form of a tuna casserole. Home cooks at the time were in love with all the new “convenience” foods, and so the recipes often call for tinned soups. In the spirit of the times, this recipe does, too.

Serves 8 | Prep. time 15 minutes | Cooking time 30 minutes

Ingredients

  • 8 ounces dried egg noodles
  • 2 cups frozen peas
  • 3 (5-ounce) cans tuna
  • 2 cans condensed cream of mushroom soup
  • ¼ cup minced onion
  • 1 teaspoon garlic powder
  • 1 cup milk
  • Salt and pepper to taste
  • 4 cups cornflakes
  • ⅓ cup butter, melted

Directions

  1. Preheat the oven to 350°F (177°C). Grease a 9×13-inch baking dish with butter or cooking spray.
  2. Cook the noodles according to the package directions. A minute or two before they’re done, put in the peas so they can cook, too.
  3. Meanwhile, drain the tuna and place it in a mixing bowl with the soup, onion, garlic powder, and milk. Mix well, and season to taste with salt and pepper.
  4. Drain the pasta and peas, and gently mix them in with the tuna. Transfer the lot to the casserole dish and spread it out.
  5. Crush the cornflakes and combine them with the melted butter. Sprinkle this over the top of the casserole.
  6. Bake until it’s hot and bubbly, about 30 minutes.

Nutrition per serving

Calories 562, fat 16 g, carbs 85 g, sugar 9 g, Protein 24 g, sodium 1034 mg

 

 

Rosie’s Cheesy Eggplant Casserole

Even with a daughter who’s picky when it comes to vegetables, this cheesy eggplant casserole is one of her few favorites. I’m so glad I found this recipe in my grandma’s recipe box.

Serves 8 | Prep. time 40 minutes | Cooking time 40 minutes

Ingredients

  • Butter or cooking spray for greasing
  • 3 medium eggplants, sliced
  • 1 tablespoon coarse salt
  • 1 cup vegetable oil
  • 3 cups marinara sauce
  • 2 tablespoons fresh basil, finely chopped
  • 16 ounces mozzarella cheese, shredded
  • 1 cup Parmesan cheese, shredded
  • Cooked rice for serving

Directions

  1. Preheat oven to 350°F (177°C). Grease a 9×13-inch baking dish with butter or cooking spray.
  2. Season the eggplant slices on both sides with coarse salt. Let them sit on a baking sheet for 30 minutes.
  3. Pat the eggplant slices dry with paper towels and place them aside.
  4. Heat the oil in a large skillet over medium-high heat.
  5. Fry the eggplant slices until they become golden brown on both sides, draining them on a plate lined with a paper towel.
  6. Spread 1 cup of marinara sauce in the bottom of the prepared baking dish. Layer half of the eggplant slices followed by 1 tablespoon of chopped basil, 8 ounces of mozzarella cheese, and ½ cup of Parmesan cheese.
  7. Spread 1 cup of marinara sauce on top. Add the remaining fried eggplant slices.
  8. Pour the remaining marinara sauce on top and sprinkle the basil, mozzarella, and Parmesan cheese.
  9. Bake for 30 to 35 minutes until the cheese melts and starts to become golden brown.
  10. Serve hot with some rice if desired.

Nutrition per serving

Calories 585, fat 47 g, carbs 20 g, sugar 4 g, Protein 22 g, sodium 1942 mg

 

 

Grandma Rose’s Spicy Sausage Bread Stuffing

Serve this spicy herb stuffing with a plate of warm meatloaf or glazed ham and you’ll find out why this recipe from my grandma is such a hit.

Serves 10-12 | Prep. time 20 minutes | Cooking time 40 minutes

Ingredients

  • Butter or cooking spray for greasing
  • 2 tablespoons vegetable oil
  • 2 Italian sausages
  • 1 celery rib, diced thin
  • ¼ cup red bell pepper, diced thin
  • 1-2 jalapeño pepper, trimmed and diced thin or to taste
  • 1 small yellow onion, diced thin
  • 2 ½ cups chicken broth
  • ½ tablespoon salt
  • ½ teaspoon black pepper, ground
  • 1 (14-ounce) packet herbed stuffing mix

Directions

  1. Preheat oven to 350°F (177°C). Grease a 9×13-inch baking dish with butter or cooking spray.
  2. Warm the oil in a large skillet over medium-high heat and cook sausages until cooked through, about 8-10 minutes. Transfer sausages to a plate lined with paper towels to drain excess fat. Let cool.
  3. Add the onion, celery, garlic, bell pepper, and jalapeños to the same skillet and sauté for 2-3 minutes or until soften.
  4. Add the broth to the skillet with the onion and pepper mixture and bring to a boil over high heat.
  5. Add the stuffing mix to a mixing large bowl and pour the hot broth with onion and pepper mixture, and stir until well-coated.
  6. Slice the sausages and add to the stuffing mixture. Stir to combine. Transfer to the prepared baking dish, cover with lid or foil and bake for 30 minutes.
  7. Uncover and continue baking for 10-20 minutes until the top starts to become golden.
  8. Let the stuffing rest for 5-10 minutes before serving.

Nutrition per serving

Calories 341, fat 20 g, carbs 33 g, sugar 5 g, Protein 7 g, sodium 782 mg

 

 

***These recipes and more are found in Louise Davidson’s Casserole Forgotten Recipes: Old-Fashioned Breakfast and Dinner Casseroles That Are Still Amazing Today! To get your own copy, click on the cover below or click here.

To download or print the featured recipes, click here.

Cozy Winter Dinner Recipes

Book Name : Cozy Winter Dinner Recipes
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Warm up this winter with cozy, family-friendly dinner recipes perfect for cold weather nights. From comforting soups and casseroles to hearty braises and simple skillet meals, these winter dishes make everyday cooking satisfying, approachable, and delicious all season long.

Butternut Squash Soup

Nothing says winter like butternut squash! One of the best ways to cook with squash is this scrumptious soup.

Serves 4-6 | Prep. time 20 minutes | Cooking time 30-35 minutes

Ingredients

  • 2 tablespoons unsalted butter
  • 1 small onion, diced
  • 1 stalk celery, diced
  • 1 medium carrot, peeled and diced
  • 2 medium potatoes, peeled and diced
  • 1 medium butternut squash
  • 4 cups low-sodium chicken stock
  • Salt and pepper, to taste
  • Heavy cream, for garnish
  • Chopped flat-leaf parsley, for garnish

Directions

  1. Melt butter in a large pot or Dutch oven over medium heat.
  2. Add the onion. Cook for 5-7 minutes or until softened.
  3. Add the celery, carrot, potatoes, and butternut squash. Cook for 5 minutes or until slightly tender.
  4. Add the chicken stock, seasoning with salt and pepper. Cook for 20-25 minutes, stirring regularly.
  5. Purée the mixture with an immersion blender until smooth.
  6. Serve the soup with a drizzle of heavy cream and a sprinkle of parsley.

Nutrition (per serving)

Calories 231, fat 8 g, carbs 32 g, sugar 6 g, Protein 8 g, sodium 572 mg

 

 

Chicken Pot Pie Casserole

Who doesn’t enjoy chicken pot pie during winter? It’s a home run for anyone craving a heartwarming meal.

Serves 6 | Prep. time 20 minutes | Cooking time 1 hour

Ingredients

  • 4 tablespoons unsalted butter
  • 3 medium carrots, peeled and diced
  • 1 onion, diced
  • 3 celery stalks, diced
  • 1 teaspoon dried thyme
  • Salt and pepper, to taste
  • 4 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1 cup low-sodium chicken stock
  • 1 tablespoon Dijon mustard
  • 1 garlic clove, minced
  • 4 cups cooked chicken, shredded
  • 1 cup frozen peas
  • 16 ounces biscuit dough (such as Pillsbury)

Directions

  1. Preheat oven to 350°F (177°C).
  2. Melt the butter in a large nonstick skillet over medium heat.
  3. Add the carrots, onion, celery, and thyme, seasoning with salt and pepper. Cook for 5-7 minutes or until the vegetables have softened.
  4. Add the flour. Cook for 2-3 minutes, stirring frequently.
  5. Add the milk, chicken stock, Dijon mustard, garlic, and chicken. Stir to combine.
  6. Add the frozen peas. Cook for 3-5 minutes or until thickened, stirring regularly.
  7. Cut the biscuits and arrange them on top of the skillet.
  8. Bake for 40-45 minutes.
  9. Serve warm.

Nutrition (per serving)

Calories 570, fat 24 g, carbs 48 g, sugar 13 g, Protein 38 g, sodium 1103 mg

 

 

Braised Short Ribs

Tasty and super-tender, this dish will never disappoint. You can prepare this recipe ahead of time and serve it when needed.

Serves 4-6 | Prep time 10 minutes | Cooking time 150 minutes

Ingredients

  • 3 tablespoons vegetable oil
  • 1 large onion, sliced
  • 4 cloves garlic, minced
  • 3 pounds bone-in beef short ribs
  • Salt and pepper to taste
  • 3 cups beef broth
  • 4 sprigs rosemary

Directions

  1. Warm the vegetable oil in the Dutch oven over medium heat.
  2. Add the diced onion and cook for around 5 minutes until tender, stirring occasionally. Stir in the minced garlic and cook for 1 more minute. Season with salt and pepper.
  3. Remove the onion and garlic to a plate.
  4. Season the short ribs well with salt and pepper. Add them to the greasy Dutch oven and brown them for about 5 minutes on each side.
  5. Return the onion and garlic to the Dutch oven with the meat.
  6. Stir in the beef broth and bring to a boil. Cover and transfer the Dutch oven to a preheated oven at 350°F (177°C) and bake for 120–150 minutes. The ribs are ready when the meat can be easily pulled from the bone.
  7. Let rest for 20 minutes before serving.

Nutrition (per serving)

Calories 426, fat 29 g, carbs 8 g, sugar 1 g, Protein 34 g, sodium 388 mg

 

 

Meatballs with Mushroom Sauce

This recipe is a very easy and fun dish to prepare. Everyone around the table will love them, perfect for a weeknight winter family meal.

Serves 4-6 | Prep. time 20 minutes | Cooking time 45 minutes

Ingredients

For the meatballs

  • 1 medium yellow onion, peeled and finely chopped
  • 2 tablespoons butter
  • 2 pounds lean ground pork
  • ¼ cup breadcrumbs
  • 2 eggs, beaten
  • 2 tablespoons milk
  • 2 teaspoons salt
  • 1 teaspoon garlic powder
  • 1 teaspoon black pepper

For the mushroom sauce

  • 1 large yellow onion, peeled and quartered
  • 2 tablespoons butter, divided
  • 1 tablespoon all-purpose flour
  • Salt and black pepper, to taste
  • 3 cups white or cremini mushrooms, cleaned and sliced
  • 1 teaspoon garlic powder
  • 1 pinch ground allspice, or to taste
  • 2 cups beef stock
  • 1 cup heavy cream

 

  • Mashed potatoes, for serving

Directions

  1. Preheat the oven to 350°F (177°C).
  2. To make the meatballs, place a small skillet over medium-high heat and melt in it the butter. Sauté the onion for 4 to 6 minutes until it becomes soft and starts to become golden.
  3. Transfer the cooked onion to a large mixing bowl, and add to it the remaining meatball ingredients, season generously with salt and pepper and combine them well.
  4. Shape the mixture into 24 meatballs of even size. Arrange them on a large baking sheet lined with parchment paper.
  5. Bake your meatballs for 25-35 minutes or until well cooked, turning them over after 15 minutes.
  6. In the meantime, make mushroom sauce. Melt half of the butter in a large skillet over medium heat. Add the mushrooms and garlic powder and sauté until well browned and cooking liquids evaporate, about 5-7minutes.
  7. Melt remaining butter in the skillet, then add the flour and cook until it becomes golden, about 2 minutes. Stir in the beef stock and heavy cream. Add a pinch of allspice or to taste. Bring to a boil over medium-high heat.
  8. Reduce heat to low and whisk until sauce thickens to a good consistency. If it’s too thick, add some more beef stock.
  9. Adjust the sauce’s seasoning with salt and pepper.
  10. Add the meatballs and stir to coat. Continue cooking for 2-3 minutes and serve mashed potatoes.

Nutrition (per serving)

Calories 371, fat 23 g, carbs 13 g, sugar 1 g, Protein 28 g, sodium 539 mg

 

 

Lemon, Garlic, and Butter Shrimp

Shrimp pairs beautifully with lemon and garlic butter sauce in this 15-minute recipe.

Serves 4 | Prep. time 5 minutes | Cooking time 15 minutes

Ingredients

  • ⅓ cup unsalted butter, divided
  • 4 garlic cloves, minced
  • 1 ¾ pounds shrimp, peeled and deveined
  • Salt and pepper, to taste
  • Juice from ½ lemon
  • 2 tablespoons water
  • Chopped flat-leaf parsley, for garnish

Directions

  1. Melt 2 tablespoons of butter in a large pot or Dutch oven over medium heat.
  2. Add the garlic. Cook for 2-3 minutes, stirring often. Transfer the garlic to a plate.
  3. To the same pan, add the shrimp. Fry over medium-high heat until opaque, about 1-2 minutes per side. Season with salt and pepper.
  4. Add the rest of the butter, water, and lemon juice. Cook for 2-3 minutes, stirring regularly.
  5. Return the cooked garlic to the pan. Stir until well-combined.
  6. Top with parsley and serve.

Nutrition (per serving)

Calories 378, fat 18 g, carbs 4 g, sugar 0 g, Protein 45 g, sodium 594 mg

 

 

Eggplant Parmesan

A quick recipe to prepare for an easy weeknight supper the whole family will enjoy.

Serves 4 | Prep time 15 minutes | Cooking time 40 minutes

Ingredients

  • 1 cup panko breadcrumbs
  • 3 tablespoons olive oil, divided
  • Kosher salt, to taste
  • 2 garlic cloves, minced
  • ½ teaspoon fresh oregano, finely chopped
  • Pinch of crushed red pepper flakes
  • 1 (28-ounce) can crushed tomatoes
  • 1½ pounds small eggplants, halved lengthwise
  • 8 ounces mozzarella cheese, torn into bite-sized pieces
  • ⅓ cup Parmesan cheese, grated
  • 2 tablespoons fresh basil leaves, chopped

Directions

  1. Arrange a rack in the top third of the oven and preheat the oven to 400°F (204°C).
  2. In a small mixing bowl, stir together the breadcrumbs, 1 tablespoon of the oil, and a pinch of salt. Set it aside.
  3. In a 12-inch cast-iron skillet, heat 1 tablespoon of the oil over medium-low heat. Sauté the garlic, oregano, crushed red pepper flakes, and ½ teaspoon of salt for about 30 seconds.
  4. Add the tomatoes and stir to combine.
  5. Increase the heat to high and bring to a simmer, then reduce the heat to medium-low and simmer for about 5 minutes.
  6. Meanwhile, in a large mixing bowl, add the eggplant halves, remaining oil, and salt. Toss until well-combined.
  7. Remove the skillet with the sauce from the heat.
  8. Place the eggplant halves in the skillet cut side down and gently submerge in the sauce.
  9. Cover the skillet and bake for about 20-25 minutes or until the flesh of the eggplants is tender.
  10. Remove the skillet from the oven and preheat the broiler.
  11. Carefully flip each eggplant half and spoon some sauce on top.
  12. Evenly sprinkle with the mozzarella, followed by the breadcrumb mixture and Parmesan cheese.
  13. Broil for 3-4 minutes or until the cheese is melted and bubbly.
  14. Garnish with the basil and serve immediately.

Nutrition (per serving)

Calories 497, fat 24 g, carbs 32 g, sugar 16 g, Protein 26 g, sodium 821 mg

 

 

***These recipes and more are found in Louise Davidson’s Winter Cooking: Cozy Family-Friendly Cold Weather Dinner Recipes. To get your copy, click on the cover below or click here.

To download or print the featured recipes, click here.

Easy Mediterranean Diet Recipes for a Healthy Start

Book Name : Easy Mediterranean Diet Recipes for a Healthy Start
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Discover simple, flavorful Mediterranean diet recipes designed for beginners and everyday life. From easy breakfasts and satisfying mains to wholesome snacks and light desserts, these recipes make healthy eating approachable, enjoyable, and sustainable all year long.

Avocado Toast

When nothing else is going right, this super simple, yummy and satisfying avocado toast never fails.

Serves 2 | Prep. time 5 minutes | Cooking time 10 minutes

Ingredients

  • 2 slices hearty sandwich bread, such as peasant bread, sourdough, whole-wheat or multi-grain
  • 1 medium avocado, halved and pitted
  • 8 grape tomatoes, halved
  • 2 ounces (about 12) fresh ciliegine or bite-sized mozzarella balls
  • 4 large fresh basil leaves, torn
  • 2 tablespoons balsamic glaze

Directions

  1. Toast the bread.
  2. Mash the avocado in a bowl.
  3. Spread the avocado on the toast.
  4. Top with the remaining ingredients and serve.

Nutrition (per serving)

Calories 649, fat 25 g, carbs 86 g, protein 24 g, sodium 1028 mg

 

 

Chicken Shawarma

These small chicken shawarmas are an ideal way to invigorate your relationship. Cooked on a rotisserie and sliced off thinly, this traditional Middle Eastern dish is simple and quick to make at home.

Serves 8 | Prep. time 1 hour 10 minutes | Cooking time 30 minutes

Ingredients

Chicken

  • 1 pound chicken tenders
  • ¼ cup olive oil
  • Zest and juice of 1 lemon
  • 2 teaspoons garlic powder
  • 1 teaspoon ground cumin
  • ¾ teaspoon ground coriander
  • ½ teaspoon smoked paprika
  • 1 teaspoon pepper

Sauce

  • 1¼ cups Greek yogurt
  • 1 tablespoon lemon juice
  • 1 clove garlic, grated
  • ¼ cup chopped fresh parsley
  • 2 tablespoons chopped fresh dill
  • Salt and pepper
  • ½ red onion, thinly sliced
  • 4 leaves romaine lettuce, shredded
  • ½ English cucumber, thinly sliced
  • 2 tomatoes, chopped
  • 16 mini pita bread

Directions

  1. Put the chicken tenders in a resealable plastic bag. Mix the olive oil, lemon juice, lemon zest, oregano, garlic powder, cumin, paprika and pepper in a bowl. Put this mixture into the bag with the chicken and marinate the chicken for 30 minutes to 1 hour.
  2. Mix the Greek yogurt, garlic and lemon juice in another bowl. Add the dill, parsley, salt, and pepper. Cover and refrigerate.
  3. Cook the marinated chicken in a skillet for 4 minutes on both sides. Cool the chicken and cut it into small pieces.
  4. To make the shawarma, divide the chicken, cucumber, lettuce, tomato, and onion among the pitas.

Nutrition (per serving)

Calories 422, fat 21 g, carbs 36 g, protein 22 g, sodium 307 mg

 

 

Grilled Salmon in Foil

This is a scrumptious and unique salmon recipe that you have never tried before.

Serves 4 | Prep. time 15 minutes | Cooking time 10 minutes

Ingredients

  • 1 (10-ounce) basket cherry tomatoes
  • ¼ cup olive oil
  • 1 small shallot, finely chopped
  • 2 tablespoons black olive tapenade
  • ½ teaspoon salt
  • 8 leaves basil
  • 4 small sprigs fresh thyme
  • Pepper to taste
  • 4 (7-ounce) salmon filets, with skin

Directions

  1. For this recipe, cut 4 (12×18-inch) pieces of aluminum foil
  2. Preheat the barbecue grill and grease it lightly. Close the cover.
  3. Mix the cherry tomatoes, tapenade, shallot, olive oil, pepper and thyme in a bowl.
  4. Place the foil on a flat surface and put a salmon fillet in the center of each piece, skin-side down.
  5. Top the salmon with the tomato mixture. Wrap it with the foil and seal the edges.
  6. Place the foil parcels on the greased grill. Close the cover and cook the salmon for 8 minutes.
  7. Cool down the parcels and serve the salmon.

Nutrition (per serving)

Calories 493, fat 34.4 g, carbs 9.5 g, protein 36.2 g, sodium 458 mg

 

 

Baked Falafel

This is an extremely easy, delicious way to make traditional falafel. Serve with pita bread and tzatziki to make a true Mediterranean dinner full of flavor and energy.

Serves 2 | Prep. time 20 minutes | Cooking time 20 minutes

Ingredients

  • ¼ cup chopped onion
  • 1 (15-ounce) can garbanzo beans, rinsed and drained
  • ¼ cup chopped fresh parsley
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • ¼ teaspoon ground coriander
  • ¼ teaspoon salt
  • ¼ teaspoon baking soda
  • 1 tablespoon all-purpose flour
  • 1 egg, beaten
  • 2 teaspoons olive oil

Directions

  1. Squeeze the onion in cheesecloth to remove as much moisture as possible. Set aside.
  2. Blend the garbanzos, parsley, garlic, salt, coriander, cumin and baking soda in a blender.
  3. Transfer the blended mixture to a bowl and mix in the onion. Add the egg and flour.
  4. Make 4 patties and set aside for 15 minutes.
  5. Preheat the oven to 400°F.
  6. Heat the olive oil in a skillet and fry the patties for 3 minutes on each side.
  7. Put the skillet in the oven and bake for 10 minutes. Serve with hummus, if desired.

Nutrition (per serving)

Calories 281, fat 9.3 g, carbs 39.3 g, protein 11.4 g, sodium 909 mg

 

 

Sicilian-Style Broccoli Rabe

This is the way broccoli rabe should be cooked. This goes well with a nice fish or meat dish. Serve with crispy whole-wheat Italian bread.

Serves 4 | Prep. time 10 minutes | Cooking time 10 minutes

Ingredients

  • 1 bunch broccoli rabe, ends trimmed
  • 2 tablespoons olive oil (divided)
  • 1 clove garlic, very thinly sliced
  • ¼ teaspoon red pepper flakes
  • 3 tablespoons water
  • ¼ teaspoon salt
  • Italian whole-wheat bread for serving (optional)

Directions

  1. Cut the thick lower stems of the broccoli rabe. Peel and reserve the leaves and florets.
  2. Heat the olive oil in a skillet and sauté the red pepper and garlic for 45 seconds.
  3. Add the stems and cook for 45 seconds. Add water and cook for 4 minutes.
  4. Add the leaves, florets, and salt. Cover and cook for 5 more minutes.
  5. Place broccoli rabe on serving plates with its juices. Top with olive oil and serve with crusty whole wheat bread if desired.

Nutrition (per serving)

Calories 78, fat 7 g, carbs 3 g, protein 2 g, sodium 137 mg

 

 

Baked Kale Chips with Garlic

Crispy and crunchy, these kale chips are a healthy alternative to greasy processed potato chips. You can enjoy the benefits of kale—like protein, fiber, and omega-3 fatty acid—all rolled up in these tiny flavorful bites.

Serves 1–2 | Prep. time 10 minutes | Cooking time 25 minutes

Ingredients

  • 1 medium-size bunch of kale
  • ½ tablespoon extra-virgin olive oil
  • ½–1 teaspoon sea salt (to taste)
  • ½–1 teaspoon garlic powder (to taste)
  • ¾ teaspoon chili powder

Directions

  1. Preheat oven to 300°F.
  2. Wash the kale and let it dry completely. You can pat it dry with a paper towel or let it sit on a paper towel until it has dried out. If you have a salad spinner, this is the easiest way to get the excess water off the leaves.
  3. Remove the stems from the kale. You only want to use the leaves for this recipe; otherwise, the kale chips don’t crisp up enough.
  4. Once the kale is completely dry, pour some of the olive oil into your hand and toss the kale leaves like a salad. You need to get the oil on and into the leaves, but you don’t want too much. A half tablespoon will work for the entire batch of kale chips. The oil will help the spices to stick.
  5. Sprinkle the salt, garlic powder and chili powder over the top of the chips.
  6. Spread the kale leaves on a baking sheet in a single layer. You may want to work in a couple of batches, as you don’t want the leaves to touch each other.
  7. Turn the baking sheet after 10 minutes and then cook for an additional 15 minutes. Make sure to keep an eye on the kale chips for the last 5 minutes or so as they can go from crisp to burnt relatively quickly.

Nutrition (per serving)

Calories 74, fat 4 g, carbs 8 g, protein 2 g, sodium 151 mg

 

 

Gluten-Free Lemon Cake

Lighten up a gloomy afternoon by baking this super-easy gluten-free lemon cake. It’s doused with a fresh lemon syrup for moist lemon flavor.

Serves 8 to 12 | Prep. time 1 hour 33 minutes | Cooking time 40 minutes

Ingredients

Cake

  • 2 cups almond flour
  • ¾ cup polenta
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • ⅞ cup unsalted butter, at room temperature, plus more for the pan
  • 1 cup sugar
  • 3 large eggs
  • Finely grated zest of 2 limes
  • ½ teaspoon vanilla extract

Other ingredients

  • ½ cup powdered sugar
  • 3 tablespoons lemon juice
  • Whipped cream (optional)

Directions

  1. Preheat the oven to 350°F. Line a springform pan with parchment paper. Coat the sides with butter.
  2. Mix the almond flour, salt, baking soda and polenta in a bowl.
  3. Beat the sugar and butter in a stand mixer bowl for 3 minutes.
  4. Add the almond flour mixture and beat some more.
  5. Beat in the eggs one by one, and the flour in batches.
  6. Add the vanilla extract and lemon zest. Pour the batter into the pan and bake for 40 minutes.
  7. To make the syrup, heat the powdered sugar and lemon juice in a saucepan.
  8. Prick holes in the cake with a toothpick and drizzle the cake with syrup.
  9. Let the cake cool for 1 hour and then cut into pieces. Top with whipped cream and serve.

Nutrition (per serving)

Calories 444, fat 29 g, carbs 41 g, protein 8 g, sodium 138 mg

 

 

***These recipes and more are found in Madison Miller’s Effortless Mediterranean Diet for Beginners Quick Start: Mediterranean Quick Start Guide 14-Day Meal Plan and Recipes. To get your copy, click on the cover below or click here.

To download or print the featured recipes, click here.

Restaurant Copycat Recipes You Can Easily Make at Home

Book Name : Restaurant Copycat Recipes You Can Easily Make at Home
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Enjoy your favorite restaurant flavors without leaving home with these easy copycat recipes. From comforting soups and savory mains to classic sides and indulgent desserts, these restaurant-inspired dishes bring familiar, crowd-pleasing flavors straight to your kitchen.

Olive Garden’s Stuffed Mushrooms

If you’re in a healthy mood, try Olive Garden’s stuffed mushrooms. If you’ve already tried them, then here’s how you make them at home.

Serves 6 – Preparation Time 10 minutes – Cooking Time 45 minutes

Nutrition facts per serving Calories 293.1, Total Fat 20.3 g, Carbs 13.6 g, Protein 14.7 g, Sodium 618.8 mg

Ingredients

Stuffed Mushrooms

  • 12 fresh mushrooms, washed, de-stemmed, and dried
  • 1 teaspoon flat-leaf parsley, minced
  • ¼ teaspoon dry oregano
  • ¼ cup + 1 tablespoon butter, divided; melted, cooled
  • ¼ cup mozzarella cheese, finely grated
  • Some fresh parsley for garnish

Stuffing

  • 1 can (6 ounces) clams, drained, finely minced; save ¼ cup of juice
  • 1 green onion, finely minced
  • 1 egg, beaten
  • ½ teaspoon garlic, minced
  • ⅛ teaspoon garlic salt
  • ½ cup Italian breadcrumbs
  • 1 tablespoon red bell pepper, finely diced
  • 2 tablespoons parmesan cheese, finely grated
  • 1 tablespoon Romano cheese, finely grated
  • 2 tablespoons mozzarella cheese, finely grated

Preparation

  1. Preheat the oven to 350˚F and grease a small baking pan.
  2. Thoroughly mix all the stuffing ingredients EXCEPT the clam juice and the cheeses.
  3. When everything is blended, add in the clam juice and mix again. Next, add in the cheeses and continue mixing.
  4. Stuff each of the mushrooms with about 1½ teaspoons of the mixture.
  5. Pour 1 tablespoon of the butter into the baking pan and arrange the mushrooms on the pan.
  6. Mix ¼ cup of the melted butter with the oregano and the parsley. Pour the butter mixture over the mushrooms.
  7. Cover the pan with a lid or foil and bake for 35–40 minutes.
  8. Uncover the mushrooms and sprinkle the remaining mozzarella cheese over the top. Bake for another few minutes, until the cheese melts.
  9. Transfer to a serving plate. Garnish with parsley, if desired.

 

 

P.F. Chang’s Chef John’s Chicken Lettuce Wraps

If you are in the mood for a healthier snack, here’s P.F. Chang’s chicken lettuce wraps. It’s filling and tasty!

Serves 8 – Preparation Time 35 minutes – Cooking Time 15 minutes 

Nutrition facts per serving Calories 212, Total Fat 10.7 g, Carbs 10.8 g, Protein 17.6 g, Sodium 332 mg

Ingredients

Chicken Mix

  • 1½ pounds skinless, boneless chicken thighs, coarsely chopped
  • 1 can (8 ounces) water chestnuts, drained, minced
  • 1 cup shiitake mushroom caps, diced
  • ½ cup yellow onion, minced
  • ⅓ cup green onion, chopped
  • 1 tablespoon soy sauce
  • 1 tablespoon ginger, freshly grated
  • 2 teaspoons brown sugar
  • 2 tablespoons vegetable oil

Glaze

  • ¼ cup chicken stock
  • ¼ cup rice wine vinegar
  • 4 cloves garlic, minced
  • 1 tablespoon ketchup
  • 1 tablespoon soy sauce
  • 2 teaspoons sesame oil
  • 2 teaspoons brown sugar
  • ½ teaspoon red pepper flakes
  • ½ teaspoon dry mustard

Herbs and Wrap

  • 1½ tablespoons fresh cilantro, chopped
  • 1½ tablespoons fresh basil, chopped
  • 1½ tablespoons green onion, chopped
  • 16 leaves iceberg lettuce, or as needed

Preparation

  1. Mix all the chicken mix ingredients (except the oil) together in a bowl. Cover the bowl with plastic wrap and place in the refrigerator.
  2. Whisk all the glaze ingredients together until everything is mixed thoroughly.
  3. When the glaze is ready, cook the chicken mix ingredients in the oil over high heat.
  4. After 2 minutes, when the chicken is cooked, pour half of the glaze over the chicken mix. Continue cooking the entire mixture until the glaze caramelizes. This should take 10 to 15 minutes.
  5. Reduce the heat to medium to low, then add the remaining glaze to the mixture. Cook for around 3 more minutes, constantly stirring.
  6. Stir in the chopped herbs (i.e. cilantro, basil, and onion) and continue cooking until they are incorporated into the chicken mixture.
  7. Transfer the chicken to a plate and serve with lettuce.

 

 

Disneyland’s Monterey Clam Chowder

Prepare a magical dish from the most magical place on earth. This clam chowder soup will take your taste buds on the ride of their lives.

Serves 4 – Preparation Time 15 minutes – Cooking Time 1 hour

Nutrition facts per serving Calories 472.3, Total Fat 36.9 g, Carbs 27.4 g, Protein 9.3 g, Sodium 771.5 mg

Ingredients

  • 5 tablespoons butter
  • 5 tablespoons flour
  • 2 tablespoons vegetable oil
  • 1½ cups potatoes (peeled, diced)
  • ½ cup onion, diced
  • ½ cup red pepper
  • ½ cup green pepper
  • ½ cup celery
  • 2¼ cups clam juice
  • 1½ cups heavy cream
  • 1 cup clams, chopped
  • 1 tablespoon fresh thyme or ½ tablespoon dried thyme
  • ¼–½ teaspoon salt
  • 1 pinch white pepper
  • ⅓–½ teaspoon Tabasco sauce
  • 4 individual sourdough round bread made into bowls
  • Chives for garnish (optional)

Preparation

  1. Make a roux by mixing melted butter and flour over medium heat for 10 minutes. Flour burns quickly, so make sure to watch the mixture closely. Set the roux aside.
  2. Sauté the potatoes, onions, peppers, and celery in the oil for 10 minutes using a soup pot.
  3. Whisk the rest of the ingredients, including the roux, into the soup pot, and bring the entire mixture to a boil.
  4. After the mixture has boiled, reduce the heat and let it simmer for another 5 minutes.
  5. Season the soup as you like with salt and pepper. To serve, ladle the soup evenly into the prepared bread bowls and sprinkle with fresh chives if desired.

 

 

Black Angus Steakhouse’s BBQ Baby Back Ribs

Here’s another rib recipe if the other two weren’t enough for you. Remember, falling-off-the-bone with perfection.

Serves 1 slab – Preparation Time 30 minutes – Cooking Time 6 to 8 hours

Nutrition facts per serving: Calories 1500, Total Fat 30 g, Carbs 108 g, Protein 14 g, Sodium 3540 mg

Ingredients

  • 1 rack of pork ribs
  • Your favorite barbecue sauce
  • Onion powder, to taste
  • Garlic powder, to taste

Marinade

  • 2 tablespoons kosher salt
  • 2 tablespoons paprika
  • 4 tablespoons granulated garlic
  • 1 tablespoon onion powder
  • 1 teaspoon cumin seeds
  • 1 teaspoon Durkee Ancho pepper
  • 2 teaspoons dry mustard
  • 2 teaspoons black pepper

Rib Mop

  • 1 cup red wine vinegar
  • 1 tablespoon garlic
  • 1 cup water
  • 3 tablespoons soy sauce

Preparation

  1. Mix all of the marinade ingredients in a bowl.
  2. Rub the marinade all over the ribs to soak them in flavor.
  3. Barbecue the meat over indirect heat at 250˚F to 300˚F for 3 to 4 hours. Add soaked fruit wood to the coals for additional aroma. Make sure that the temperature remains at 250˚F to 300˚F for the entire cooking duration.
  4. While the meat is cooking, mix the rib mop ingredients in a bowl.
  5. After three to four hours, transfer the meat to an aluminum pan and brush both sides with the rib mop.
  6. Cook the ribs for another hour and then remove them from heat and mop them again. Continue cooking the ribs for another 3 to 4 hours, basting them with the mop, and some barbecue sauce every hour.
  7. When the ribs are done barbecuing, sprinkle them with onion and garlic powder before wrapping them in aluminum foil. Let the ribs rest for 30 minutes.
  8. Transfer the ribs to a plate and serve.

 

 

Red Lobster’s Shrimp Pasta

Seafood and pasta is always a beautiful combination. Make this at home and enjoy a special meal.

Serves 4 – Preparation Time 5 minutes – Cooking Time 30 minutes

Nutrition facts per serving Calories 590, Total Fat 26 g, Carbs 54 g, Protein 34 g, Sodium 1500 mg

Ingredients

  • 8 ounces linguini or spaghetti pasta
  • ⅓ cup extra virgin olive oil
  • 3 garlic cloves
  • 1 pound shrimp, peeled, deveined
  • ⅔ cup clam juice or chicken broth
  • ⅓ cup white wine
  • 1 cup heavy cream
  • ½ cup parmesan cheese, freshly grated
  • ¼ teaspoon dried basil, crushed
  • ¼ teaspoon dried oregano, crushed
  • Fresh parsley and parmesan cheese for garnish

Preparation

  1. Cook the pasta according to package directions.
  2. Simmer the garlic in hot oil over low heat, until tender.
  3. Increase the heat to low to medium and add the shrimp. When the shrimp is cooked, transfer it to a separate bowl along with the garlic. Keep the remaining oil in the pan.
  4. Pour the clam or chicken broth into the pan and bring to a boil.
  5. Add the wine and adjust the heat to medium. Keep cooking the mixture for another 3 minutes.
  6. While stirring the mixture, reduce the heat to low and add in the cream and cheese. Keep stirring.
  7. When the mixture thickens, return the shrimp to the pan and throw in the remaining ingredients (except the pasta).
  8. Place the pasta in a bowl and pour the sauce over it.
  9. Mix everything together and serve. Garnish with parsley and parmesan cheese, if desired

 

Olive Garden’s Chicken Marsala

A classic staple from one of America’s favorite Italian restaurants that is easy to prepare and so delicious.

Serves 4-6 – Preparation Time 10 minutes – Cooking Time 40 minutes

Nutrition facts per serving Calories 950, Total Fat 58 g, Carbs 71 g, Protein 66 g, Sodium 1910 mg

Ingredients

  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 4 boneless skinless chicken breasts
  • 1 ½ cups sliced mushrooms
  • 1 small clove garlic, thinly sliced
  • Flour for dredging
  • Sea salt and freshly ground black pepper
  • 1 ½ cups chicken stock
  • 1 ½ cups Marsala wine
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard

Preparation

Chicken scaloppini

  1. Pound out the chicken with a mallet or rolling pin to about ½ inch thick
  2. In a large skillet, heat the olive oil and 1 tablespoon of the butter over medium-high heat. When the oil is hot, dredge the chicken in flour. Season with salt and pepper on both sides. Dredge only as many as will fit in the skillet. Don’t overcrowd the pan.
  3. Cook chicken in batches, about 1 to 2 minutes on each side or until cooked through. Remove from skillet, and place on an oven-proof platter. Keep warm, in the oven, while the rest of the chicken is cooking.

Marsala sauce

  1. In the same skillet, add 1 tablespoon of olive oil. On medium-high heat, sauté mushrooms and garlic until softened. Remove the mushrooms from the pan and set aside.
  2. Add the chicken stock and loosen any remaining bits in the pan. On high heat, let reduce by half, about 6-8 minutes. Add Marsala wine and lemon juice and in the same manner reduce by half, about 6–8 minutes. Add the mushroom back in the saucepan, and stir in the Dijon mustard. Warm for 1 minute on medium-low heat. Remove from heat, stir in the remaining butter to make the sauce silkier.
  3. To serve, pour the sauce over chicken, and serve immediately.

 

Cheesecake Factory’s Oreo Cheesecake

Anything with Oreo is already a must-try. But Cheesecake Factory’s Oreo Cheesecake—it’s to die for. Have this simple cake at the end of your meal as a treat for your taste buds.

Serves 10 – Preparation Time 25 minutes – Cooking Time 1 hour

Nutrition facts per serving Calories 1520, Total Fat 55 g, Carbs 175 g,Protein 0 g, Sodium 736 mg

Ingredients

Crust

  • 1½ cups Oreo cookies, crushed
  • 2 tablespoons butter, melted

Filling

  • 3 packages (8 ounces each) cream cheese, room temperature
  • 1 cup sugar
  • 5 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • ¼ teaspoon salt
  • ¼ cup all-purpose flour
  • 1 container (8 ounces) sour cream, room temperature
  • 14 Oreo cookies, divided

Preparation

  1. To make the crust, crush the Oreo cookies in a blender or smash them with a rolling pin and mix them with the melted butter. Press the Oreo mixture to the bottom and sides of a 9-inch springform pan.
  2. Leave the crust to rest and preheat the oven to 325˚F. Before starting to make the filling, make sure all of your ingredients are at room temperature.
  3. Place the cream cheese in a medium-sized bowl and beat it with a hand mixer or a whisk until it is light and fluffy.
  4. Beat in the sugar, mixing continuously so that the sugar is evenly distributed throughout the mixture.
  5. Beat in the eggs, one at a time, and then add in the vanilla, salt, and flour. When the ingredients are all mixed together, add in the sour cream and 6 chopped Oreos.
  6. Pour the filling onto the crust and then top with 8 whole Oreos.
  7. Bake in the oven for an hour to an hour and 15 minutes. When the cake is done baking, leave it in the oven with the door open for an hour.
  8. When it has cooled down, transfer the cake to the refrigerator. Leave it for a day or more before serving.

 

 

***These recipes and more are found in Lina Chang’s Copycat Recipes – Vol. 2: Making Restaurants’ Most Popular Recipes at Home. To get your copy, click the cover below or click here.

To download or print the featured recipes, click here.

Homemade Food Gifts for the Holidays

Book Name : Homemade Food Gifts for the Holidays
Buy Now

Homemade edible gifts are a thoughtful, delicious way to celebrate the holidays. From sweet treats and cozy drink mixes to bold sauces and festive infusions, these easy DIY food gifts are perfect for sharing homemade cheer with friends and family this Christmas season.

Cranberry Panettone Mix

Prep Time: 10 minutes | Cook Time: none | Serves: 10

Ingredients

  • 1 cup dried cranberries
  • ½ cup candied orange peel
  • 1 tablespoon lemon zest
  • ½ cup raisings
  • ½ cup dried apricots, chopped
  • ½ cup candied ginger, chopped
  • ½ cup white sugar
  • 3 ½ cups flour
  • 1 tablespoon dry yeast
  • ½ cup sugar
  • 1 large jar, approximately 2 quarts

Directions

  1. Combine the flour, yeast, and sugar in a bowl and mix well. Place in the bottom of your jar.
  2. Next add the remaining ingredients in layers upon each other and seal tightly.

Instructions to include with the gift

  • Empty the contents of the jar into a large bowl.
  • Combine 1 cup milk, ½ cup butter, 1 teaspoon orange extract, and 2 tablespoons of honey into a sauce pan and heat over low heat until butter is melted.
  • Add to the jarred mix, along with two eggs. Mix well. Cover and let rise for 1 hour.
  • For a traditional Panettone, line two empty coffee cans with parchment paper and add the dough in equal amounts to each before setting aside to rise for an additional hour.
  • Preheat the oven to 350°F/177°C.
  • Place the cans in the oven and bake for approximately 1 hour.
  • Let cool before removing from the cans and serving.

 

 

Mini Hot Cocoa Treasure Mix

Prep Time: 10 minutes | Cook Time: none | Serves: Makes 4 little jars

Ingredients

  • ½ cup brown sugar
  • 1 cup dark cocoa powder
  • ½ cup add-ins such as chocolate chips, candy canes, mint chocolate candies, or toffee bits.
  • ½ cup mini marshmallows
  • Several small 4-5 ounce jars (should make about 4 little jars)

Directions

  1. Layer all of the ingredients in each of the jars in the order listed, adjusting the amount of candies and marshmallows to suit individual tastes.
  2. Seal tightly.

Instructions to include with the gift

  • Remove the marshmallows from the top of the jar and set aside.
  • Add approximately 2 cups of milk to a saucepan and add the remaining contents of the jar. Heat over medium-low heat, stirring constantly until cocoa and candies are melted.
  • Remove from heat, pour into mugs, and top with marshmallows.

 

 

Salted Caramel Sauce

Prep Time: 5 minutes | Cook Time: 15 minutes | Serves: 12

Ingredients

  • 1¼ cups white sugar
  • ½ cup salted butter, cubed
  • ½ cup heavy cream
  • 1 teaspoon salt
  • 8-ounce glass jar or bottle

Directions

  1. Add the sugar to a heavy sauce pan and heat over medium. Stir constantly until sugar begins to liquefy and turns an amber brown. Take care not to burn or scorch the sugar.
  2. Add in the cubed butter and continue stirring until butter is melted.
  3. Slowly add in the heavy cream and stir until mixture comes to a boil. Let boil for one minute before removing from heat and adding in the teaspoon of salt.
  4. Let cool slightly but not completely before transferring into the gifting jar or bottle.
  5. Include instructions to store the sauce in the refrigerator and heat gently when ready to use.

 

 

Old South Pralines

Prep Time: 10 minutes | Cook Time: 10 minutes | Serves: makes 24 large pralines

Ingredients

  • 1 cup brown sugar
  • 1½ cups white sugar
  • ½ cup salted butter
  • ½ cup milk or heavy cream
  • 1 teaspoon vanilla extract
  • ½ teaspoon maple extract
  • ½ teaspoon salt
  • 1½ cups pecans, chopped

Directions

  1. Line a baking sheet with parchment paper.
  2. In a large sauce pan, combine all of the ingredients and heat over medium-high heat, stirring frequently until boiling.
  3. Let boil for several minutes, stirring continuously, until temperature registers 240°F/116°C on a candy thermometer.
  4. Remove from heat and continue stirring until the mixture begins to thicken and take on a bit of a grainy texture.
  5. Drop by spoonfuls onto the parchment-lined baking sheets and let cool completely.

 

 

Gingerbread Loaf

Prep Time: 10 minutes | Cook Time: 50 minutes | Serves: 12

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ginger
  • 1½ teaspoons nutmeg
  • 1 teaspoon salt
  • ¼ cup white sugar
  • ½ cup molasses
  • ½ cup unsalted butter, softened
  • 2 eggs
  • 2 teaspoons pure vanilla extract
  • 1 cup buttermilk
  • ½ cup walnuts, chopped

Directions

  1. Preheat the oven to 350°F/177°C and lightly oil a bread pan.
  2. In a bowl, combine the flour, baking soda, ginger, nutmeg, and salt. Stir to blend.
  3. In another bowl, combine the white sugar, molasses, butter, eggs and vanilla. Beat on low to medium speed until well blended.
  4. To the sugar mixture, add the flour and buttermilk in an alternating pattern, stirring until just blended after each addition.
  5. Fold in the walnuts and add the batter into the bread pan.
  6. Place in the oven and bake for 50-55 minutes.
  7. Let cool slightly before removing from pan.

 

 

Triple Heat Hot Sauce

Prep Time: 10 minutes | Cook Time: 20 minutes | Serves: 32

Ingredients

  • 1 tablespoon olive oil
  • 1 teaspoon chili oil
  • 10 serrano chiles, seeded and cut into strips
  • 6 red jalapeño peppers, seeded and cut into strips
  • 5 cloves garlic, crushed and minced
  • ½ cup shallots, sliced
  • 1 teaspoon salt
  • 1 cup apple cider vinegar
  • 2 cups water

Directions

  1. Heat the olive oil and chili oil in a large sauté pan over medium heat.
  2. Add the Serrano chiles, jalapeno peppers, garlic, shallots, and salt. Sauté until tender, approximately 5 minutes.
  3. Add the water and continue cooking, stirring occasionally until most of the liquid has evaporated. Remove from heat and let cool completely.
  4. Add the entire contents of the pan to a blender or food processor. Pulse until smooth while gradually adding in the vinegar.
  5. Transfer to a gifting bottle or jar, straining with a mesh sieve, if necessary, and store in the refrigerator.

 

 

Spirited Cranberry Gin

Prep Time: 10 minutes | Cook Time: none | Serves: 16

Ingredients

  • 1 cup fresh cranberries
  • ½ cup fine white sugar
  • 2½ cups gin
  • Orange peel, optional

Directions

  1. Gently poke each of the cranberries in two places.
  2. Add the cranberries to a decorative bottle, along with the orange peel, if using.
  3. Combine gin and fine white sugar.
  4. Pour the gin into the bottle and seal tightly.
  5. Let sit in a cool dark place for at least two weeks before using.

 

 

 

***These recipes and more are found in Louise Davidson’s Easy Homemade Edible Holiday Gifts. To get your copy, click on the cover below or click here.

To download or print the featured recipes, click here.

Festive Holiday Recipes

Book Name : Festive Holiday Recipes
Buy Now

Celebrate the holidays with a collection of timeless, old-fashioned recipes inspired by traditional Christmas cooking. From festive mains and nostalgic sides to classic desserts and cozy seasonal drinks, these vintage recipes bring warmth, charm, and comfort to your holiday table.

Fancy Deviled Eggs

Deviled eggs have a long history. The first known version that resembles what we serve on holiday tables in the United States dates back to the late 1800s. Deviled eggs are versatile and can be dressed up in so many ways to look beautiful on a platter centered on your appetizer table. This recipe is mostly classic, with the addition of blue cheese to add a little something extra for the special occasion.

Serves 16 | Prep. time 20 minutes | Cooking time 10 minutes

Ingredients

  • 8 large eggs
  • ⅓ cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon capers, chopped
  • Salt and pepper, to taste
  • ¼ cup blue cheese crumbles
  • ¼ cup parsley, chopped
  • Pomegranate seeds for garnish

Directions

  1. Place the eggs in a single layer in a large pot. Cover with water and bring to a boil. Once the water comes to a boil, remove the pot from the heat, cover, and let sit for 10–12 minutes.
  2. Remove the eggs from the water and allow them to cool enough to handle and peel.
  3. Cut each of the eggs in half lengthwise and scoop out the cooked yolk. Reserve the yolks in a separate bowl.
  4. Cover the eggs whites and refrigerate until ready to use.
  5. Mash the egg yolks slightly and then add the mayonnaise, Dijon mustard, capers, and salt and pepper to taste. Mix well until the yolks are creamy. Use a blender or electric mixer if needed to achieve a creamy consistency.
  6. Place the egg yolks in a pastry bag with a piping tip.
  7. Take each egg white half and carefully pipe the filling into the center.
  8. Top each egg with crumbled blue cheese, fresh parsley, and pomegranate seeds to serve.

 

 

Stuffed Bacon-Wrapped Dates

Also called devils on horseback, bacon-wrapped and stuffed dates have been popular since the late 19th century. They’re rich, decadent, and easy to make, so it’s no wonder they became a popular dish at holiday gatherings.

Serves 16 | Prep. time 15 minutes | Cooking time 40 minutes

Ingredients

  • 1 pound maple smoked sliced bacon, each strip cut in half
  • 32 dates, pitted
  • 1 cup blue cheese crumbles

For the sauce

  • 2 tablespoons balsamic vinegar
  • ½ cup light brown sugar

Directions

  1. Preheat the oven to 375°F (191°C) and line a baking sheet with parchment paper for easy clean-up.
  2. Take each date and make a slice lengthwise to open it up. Be careful to not cut it all the way through.
  3. Open the date and stuff it with blue cheese crumbles. Set it aside and repeat with the others.
  4. Once all the dates have been stuffed, wrap each one with half a strip of bacon.
  5. Place the stuffed dates on the baking sheet so that the tail of the bacon strip is on the bottom of the date. This will help keep the bacon in place while cooking.
  6. Place the tray in the oven and bake for 40 minutes, or until the bacon is crisp. Turn the dates over once about 25 minutes into cooking.
  7. Meanwhile, combine the balsamic vinegar and light brown sugar in a saucepan over medium heat.
  8. Stir while bringing the mixture to a boil. Then reduce the heat to medium-low and let simmer, stirring occasionally, for 20 minutes, or until the sauce has thickened.
  9. Remove the dates from the oven and serve on a platter with a bowl of dipping sauce. Offer toothpicks or appetizer forks for easy dipping.

 

 

Roasted Pork Loin with Cranberry Sauce

Roasted pork loin is a traditional dish that is served in many different ways during the holidays. Every culture that enjoys pork has its own version of this dish, but we couldn’t resist including this recipe with a delicious cranberry glaze for your special holiday table.

Serves 8 | Prep. time 15 minutes | Cooking time 55 minutes

Ingredients

  • 1 (3-pound) pork loin roast
  • ¼ cup olive oil
  • ½ teaspoon salt
  • 1 teaspoon coarse ground black pepper

For the cranberry sauce

  • 1 cup fresh cranberries
  • ½ cup water
  • ½ cup apple juice
  • ¼ cup sugar
  • 1 tablespoon butter
  • ½ cup shallots, minced
  • 2 tablespoons garlic, minced
  • 2 teaspoons dried thyme
  • 1 cup vegetable or chicken tock
  • 3 tablespoons apple cider vinegar

Directions

  1. Preheat the oven to 400°F (204°C) and heat the olive oil in a large skillet over medium-high heat.
  2. Season the pork loin with salt and coarse ground black pepper.
  3. Place the pork in the skillet and sear on each side until browned.
  4. Place the seared roast in a baking pan and place it in the oven. Roast for 30–45 minutes, or until the center reaches a food-safe temperature of at least 145°F.
  5. Meanwhile, add the cranberries, water, apple juice, and sugar to a saucepan.
  6. Heat over medium while stirring until the mixture comes to a boil. Reduce the heat to low and simmer for 15 minutes.
  7. When the pork loin is done roasting, remove it from the roasting pan and place it on a serving plate to rest. Cover with aluminum foil to keep warm.
  8. Place the roasting pan with the pork loin drippings on a burner over medium heat. (If the roasting pan is not stovetop safe, use a saucepan instead.)
  9. Add the butter, shallots, garlic, thyme, chicken stock, and apple cider vinegar to the roasting pan.
  10. Stir, while scraping meat bits from the bottom of the pan, for 5 minutes.
  11. Add the cranberry sauce mixture to the saucepan. Continue to heat over medium while stirring until the sauce comes to a low boil.
  12. Reduce the heat to low and simmer for 10–15 minutes until it thickens to a glaze.
  13. Remove the aluminum foil from the pork loin and spread the cranberry glaze over the pork loin before serving.
  14. You can also serve the glaze on the side as an accompaniment.

 

 

Christmas Seafood Stew

Christmas seafood stew is a long-standing Italian tradition for Christmas Eve. It’s enjoyed to welcome the Christmas holidays and celebrate by not eating beef. You don’t have to live in Italy to enjoy this beautiful stew on Christmas Eve, or for any special holiday dinner.

Serves 8 | Prep. time 20 minutes | Cooking time 30 minutes

Ingredients

  • 2 tablespoons butter, divided
  • ½ pound scallops
  • ½ cup dry white wine
  • 1 cup vegetable or seafood stock
  • 1 pound mussels
  • ½ pound clams
  • 1 tablespoon anchovies, minced
  • 1 cup sweet yellow onion, sliced
  • 1 cup fennel, sliced
  • 2 tablespoons garlic, minced
  • 1 (28-ounce) can crushed tomatoes
  • 1 teaspoon crushed red pepper flakes
  • ¼ cup fresh parsley, chopped
  • Salt and pepper, to taste
  • ½ pound whitefish, cubed
  • 1 pound salmon fillet, cubed
  • ½ pound medium-sized shrimp, peeled and deveined

Directions

  1. Heat one tablespoon of the butter in a large, deep skillet over medium heat.
  2. Add the scallops and brown for 1–2 minutes on each side. Remove and set aside.
  3. Add the dry white wine and vegetable or seafood stock to the pan. Deglaze the pan. Once the liquid is warm to almost boiling, add the mussels and cook for 3–5 minutes until they open.
  4. Remove the mussels from the skillet, discarding any that didn’t open.
  5. Repeat with the clams. Strain the cooking liquid into a bowl and set it aside.
  6. Next, add the remaining butter to the skillet, along with the anchovies, onion, fennel, and garlic. Cook, stirring occasionally, for about 5 minutes.
  7. Add the tomatoes, crushed red pepper flakes, and salt and pepper to taste. Cook for 5 minutes, or until the sauce thickens slightly,
  8. Add the whitefish, salmon, and shrimp. Cover and cook for 5–10 minutes, or until the fish is cooked through.
  9. Add the scallops, mussels, and clams back into the skillet.
  10. Cook for 2 minutes to warm through.
  11. Serve immediately.

 

 

Wild Rice and Cranberry Pilaf

Wild rice and cranberries are a duo that just screams holidays. Wild rice dishes date back to the pioneer times or earlier, but the addition of dried cranberries is a more modern touch.

Serves 8 | Prep. time 10 minutes | Cooking time 40 minutes

Ingredients

  • 1¾ cups turkey or chicken stock
  • 2 bay leaves
  • 1 fresh rosemary sprig, or one tablespoon chopped rosemary
  • 1 cup wild rice
  • 1 tablespoon fresh thyme
  • Salt and pepper to taste
  • ¼ cup butter
  • 1 cup red onion, diced
  • 1 cup celery, diced
  • 1½ cups long grain rice
  • 2½ cups boiling water
  • 1 cup dried cranberries, chopped
  • 1 apple, cored, peeled, and cubed
  • ½ cup pecans, chopped

Directions

  1. In a stockpot or large saucepan, combine the turkey or chicken stock, bay leaves, rosemary, thyme, and salt and pepper. Bring to a boil over medium-high heat.
  2. Add the wild rice and stir. Cover, reduce the heat to low and cook until the rice has absorbed the liquid and is tender for about 40 minutes.
  3. Meanwhile, melt the butter in a deep skillet over medium heat.
  4. Add the red onion and celery. Sauté for 10 minutes, or until soft and translucent.
  5. Add the long grain rice and stir. Cook while stirring until the rice is lightly toasted.
  6. Pour 2½ cups boiling water over the rice and stir. Bring the liquid to a boil in the skillet, then add the cranberries and apple.
  7. Reduce the heat to low, cover, and cook for 20 minutes or until the rice is tender.
  8. Combine both rice mixtures in a serving bowl along with the pecan. Season with salt and pepper as desired before serving.

 

 

Creamed Spinach with Nutmeg

Creamed spinach is rumored to have African origins, but made its way to American dinner tables at some point in the mid-1900s. Its creamy and decadent texture was a way to dress up what was otherwise seen as a boring vegetable. Plus, its vibrant color was perfect for the holiday table. This recipe also uses Gruyere cheese for a slightly nutty flavor that compliments other holiday dishes.

Serves 8 | Prep. time 15 minutes | Cooking time 20 minutes

Ingredients

  • 1 pound frozen spinach, thawed
  • ¼ cup butter
  • 1 cup sweet yellow onion, chopped
  • 2 tablespoon garlic, minced
  • 1 teaspoon nutmeg
  • ¼ cup all-purpose flour
  • 3½ cups heavy cream
  • ½ cup cream cheese
  • 1 cup Gruyere cheese, shredded
  • ½ cup Parmesan cheese, shredded
  • 1 teaspoon lemon juice
  • Salt and pepper, to taste

Directions

  1. Begin by using a cheesecloth or a towel to squeeze as much moisture from the spinach as possible. Repeat until the spinach feels dry.
  2. Melt the butter in a large skillet over medium heat. Add the onion and sauté for 10 minutes, or until soft and translucent.
  3. Add the garlic and nutmeg. Cook for 2 minutes.
  4. Sprinkle the flour over the onions and stir. Cook for 2–3 minutes, until the flour, is lightly browned and is giving off light, nutty aroma.
  5. Slowly stir in the heavy cream, whisking as you go to break up any lumps. Continue cooking as you stir until the heavy cream comes to a low boil. Reduce the heat to low and cook for 5 minutes or until the sauce thickens.
  6. Stir in the cream cheese and Parmesan. Mix well until the cheeses are blended and creamy. Add the spinach, lemon juice, and season with salt and pepper to taste.
  7. Preheat the oven’s broiler. Transfer the creamed spinach to an oven-safe serving dish.
  8. Sprinkle the gruyere cheese on top and place in the oven to broil until the cheese is melted and turns golden.
  9. Serve immediately.

 

 

Yule Log Cake

The yule log cake represents the yule log that families would burn over the Christmas holiday season. Whether you have a log in the fireplace or not, this cake is a delicious holiday tradition.

Serves 12 | Prep. time 30 minutes | Refrigeration time 2 hours | Cooking time 10 minutes

Ingredients

For the cake

  • ¾ cup all-purpose flour
  • ¼ cup plus 1 tablespoon cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 4 eggs, separated
  • ¾ cup white sugar
  • 2 teaspoons pure vanilla extract
  • ½ cup sour cream
  • 4 tablespoons butter, melted

Filling

  • 1½ cups heavy whipping cream
  • 1 cup powdered sugar
  • 1 cup mascarpone cheese
  • ½ teaspoon rum extract

Frosting

  • 1 (8-ounce) package dark chocolate, shredded or chopped
  • 1 cup heavy cream

Garnish

  • Marzipan mushrooms
  • Sugared Christmas trees
  • Sugared stars

Directions

  1. Preheat the oven to 375°F (191°C) and line a baking sheet or jelly roll pan with parchment paper.
  2. In a large bowl, combine the flour, cocoa powder, baking powder, and salt.
  3. In a separate bowl, combine the egg yolk and sugar until well blended. Add the vanilla extract, sour cream, and butter. Mix until smooth.
  4. Working in increments, add the wet ingredients to the dry ingredients. Mix just until blended.
  5. Add the egg whites to another bowl and beat them with an electric mixer until stiff peaks form.
  6. Working in batches, fold the egg whites into the cake batter.
  7. Spread the cake batter out into the pan and place it in the oven.
  8. Bake for 10 minutes, or until a fork stuck in the center comes out clean
  9. Carefully lift the cake from the pan using the parchment paper and set it aside to cool.
  10. Meanwhile, prepare the filling. Using an electric mixer, whip the cream with the powdered sugar and rum extract until peaks form.
  11. Add the mascarpone cheese and mix again until peaks form.
  12. Spread the filling out over the completely cooled cake, then carefully roll it into a log.
  13. Wrap the cake log tightly in plastic wrap and place it in the refrigerator to chill for 2 hours.
  14. After 2 hours, remove the cake from the refrigerator and unwrap it.
  15. Make the frosting by placing the heavy cream in a saucepan and bringing it to a low boil over medium-high heat.
  16. While the cream is heating, add the chocolate to a heatproof bowl.
  17. Pour the cream over the chocolate, stir, and let sit for a few minutes.
  18. Stir again and then allow the frosting to cool completely until it firms up.
  19. Once firm, whisk or blend the frosting to make it creamy.
  20. Spread the frosting over all sides of the cake.
  21. Use a fork or cake decorating tool to score lines in the frosting to resemble tree bark.
  22. Decorate the log and serve.

 

 

Spiced Homemade Eggnog

Eggnog has been a popular holiday beverage for centuries but somewhere in the late 20th century, we began to fear the homemade variety due to salmonella. Warming the custard that goes into the nog takes care of that concern, and the result is so much better than anything you’ll ever find in the store.

Serves 12 | Prep. time 20 minutes | Refrigeration time 6 hours+ | Cooking time 15 minutes

Ingredients

  • 4 cups whole milk
  • 1 vanilla bean, halved and scraped
  • 4 whole cloves
  • 2 cinnamon sticks
  • 12 egg yolks
  • 1½ cups white sugar
  • 2 cups spiced rum or brandy
  • 4 cups cream
  • 1 teaspoon fresh ground nutmeg
  • Ground cinnamon, cinnamon sticks, anise stars for serving

Directions

  1. Combine the whole milk, vanilla bean scrapings, cloves, and cinnamon sticks in a large saucepan over low heat.
  2. Slowly bring the mixture to a boil, stirring, taking care not to scald it.
  3. Meanwhile, combine the egg yolks and sugar in a bowl. Whisk until creamy and frothy.
  4. Slowly add about ½ cup of the warm milk mixture to the eggs, whisking as you do. This is to temper the eggs so that they don’t cook instantly when meeting the rest of the hot liquid, so take care in going slow.
  5. Slowly add the egg mixture to the pot, whisking as you go.
  6. Cook over low heat, stirring constantly, for 3–4 minutes or until thickened.
  7. Remove from the heat and strain out the cloves and cinnamon sticks.
  8. Allow to cool for 45 minutes to an hour.
  9. Once cooled, stir in the cream, spiced rum or brandy, and fresh nutmeg. Mix well.
  10. Cover and refrigerate overnight before serving.
  11. Decorate each glass with a cinnamon stick and anise stars if desired. Dust with ground cinnamon before serving if desired.

 

 

 

***These recipes and more are found in Louise Davidson’s Vintage Holiday Cookbook – Timeless Memorable Old-Fashioned Recipes for Christmas and the Holiday Season. To get your copy, click on the cover below or click here.

To download or print the featured recipes, click here.

Holiday Baking Classics From Around the World

Book Name : Holiday Baking Classics From Around the World
Buy Now

Explore the rich flavors and festive traditions of holiday baking from around the world. From sweet breads and classic cookies to elegant cakes and timeless puddings, these traditional global desserts bring warmth, culture, and delicious nostalgia to your seasonal celebrations.

Cozonac – Sweet Bread with Walnut Filling from Romania

Serves: 4 | Preparation Time: 1 hour | Cooking Time: 50-60 minutes

Ingredients

  • 1¼ cups milk, scalded and divided, hot

For the scalded flour:

  • ⅓ cup plus 1 tablespoon all-purpose flour
  • 3 tablespoons fresh yeast
  • ½ teaspoon sugar

For the dough:

  • 4 egg yolks
  • ½ teaspoon salt
  • ½ cup sugar
  • 1 tablespoon vanilla sugar
  • 1 teaspoon lemon zest
  • 1 tablespoon rum
  • 1 ½ tablespoons vegetable oil
  • ½ cup butter, melted, divided
  • 3 ⅔ cups all-purpose flour

For the filling:

  • 2 egg whites
  • ½ cup sugar
  • 2 tablespoons cocoa powder (optional)
  • ½ teaspoon lemon zest
  • 1 tablespoon rum
  • ⅔ cup toasted walnuts, ground to a powder
  • Other optional fillings: diced Turkish delight or raisins (presoaked in hot water and drained)

Directions

For the scalded flour

  1. Place the flour to be scalded in a large bowl. Carefully scoop out ⅓ cup plus 1 tablespoon of the hot scalded milk, and pour it over the flour. (Set the rest of the milk aside to cool.)
  2. Mix until a smooth paste forms. Set it aside to cool.
  3. Meanwhile, combine the yeast and sugar in a small bowl, mixing until it becomes liquid.
  4. Add the yeast mixture to the cooled scalded flour (if the mixture is too hot, it will kill the yeast) and mix well.
  5. Cover with a towel or plastic wrap, and let it rise until doubled in volume (about 15–20 minutes).

For the dough

  1. Combine the egg yolks and salt, beating lightly.
  2. Stir in the sugars, lemon zest, rum, oil, and half the melted butter.
  3. Pour the mixture into the yeast-flour mixture and combine well.
  4. Stir in remaining (cooled) milk.
  5. Sift the flour over the mixture and mix until incorporated.
  6. Knead the dough while it is still in the bowl. Bring the sides to the center with your fist until the dough begins to separate slightly from the bowl (about 15 minutes). The dough will still be very sticky at this point.
  7. Add the remaining butter and continue kneading to incorporate and until the dough is slippery.
  8. Cover, and let it proof until doubled in volume (about 15–20 minutes).

For the filling

  1. Place the egg whites in a clean, grease-free bowl and whisk until stiff peaks are formed.
  2. Gradually add the sugar, cocoa, lemon zest (optional) and rum, whisking after each addition.
  3. Gently fold in the walnuts.

To assemble the loaf

  1. Preheat the oven to 375°F. Grease or butter two loaf pans.
  2. Place the dough on a floured surface and roll out into an ⅛-inch-thick rectangle, about 12–14 inches wide.
  3. Sprinkle with Turkish delight or raisins, if using. Press down with a rolling pin to embed.
  4. Spread the dough evenly with filling, leaving about ¾ inch free around the edge.
  5. Cut the dough into two equal parts.
  6. Roll up one part and place it, seam down, in a prepared pan, tucking in the ends. Do the same with the remaining dough.
  7. Place the pans in a warm place and let the dough rise for about 10 minutes.
  8. Cover loosely with aluminum foil and bake until golden brown (about 50–60 minutes).
  9. Remove the bread from the pans and wrap it with thick kitchen towels.
  10. Let the loaves cool before slicing.

 

 

Melomakarona – Greek Honey and Walnut Cookies

Serves: 30 (Yield: about 60) | Preparation Time: 25 minutes | Cooking Time: 30 minutes

Ingredients

For the syrup:

  • 1 cup honey
  • 1 cup sugar
  • 1 ½ cups water
  • 1 cinnamon stick
  • 4 whole cloves
  • 1 2-inch piece lemon or orange rind
  • 1 teaspoon lemon juice

For the cookies:

  • 7 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ⅛ teaspoon salt
  • ¾ cup sugar
  • Zest of 1 orange
  • 1 cup olive oil
  • 1 cup vegetable oil
  • ¾ cup orange juice
  • ¼ cup brandy
  • Honey, for drizzling
  • ¾ cup walnuts, coarsely ground, for sprinkling
  • Cinnamon, for sprinkling

Directions

  1. Prepare the syrup in advance. Combine all the syrup ingredients EXCEPT the lemon juice in a saucepan and bring it to a boil. Reduce the heat and simmer for 15 minutes. Remove the saucepan from the heat and discard the cinnamon, cloves, and orange rind. Stir in the lemon juice. Set the syrup aside.
  2. Preheat the oven to 350°F. Line a baking sheet with parchment.
  3. In a bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
  4. Make orange sugar. Using your fingers, rub the grains of sugar against the orange zest until the fragrance is released.
  5. Add the orange sugar to the oils and use a stand or hand mixer to combine well.
  6. Pour in the orange juice and brandy, and mix.
  7. Add the flour mixture by the cupful, mixing briefly after addition, just to incorporate the flour to make a wet dough. Do not overmix.
  8. Scoop out a walnut-sized portion of the dough and roll it between the palms of your hands to make an egg shape. Make crisscross depressions with a fork over the surface. Do the same for the rest of the dough, keeping the cookie pieces as uniform as possible.
  9. Bake until lightly browned (about 25-30 minutes).
  10. Remove the cookies from the oven and, while hot, submerge the cookies in syrup for about 10 seconds.
  11. Fish the cookies out with a fork or slotted spoon and transfer them to a wire rack or colander to drip.
  12. When they have dried somewhat, transfer them to a serving dish.
  13. Drizzle with honey and sprinkle with ground walnuts and cinnamon.
  14. Store in an airtight container.

 

 

Galette des Rois – Epiphany Tart from France

Serves: 16 | Preparation Time: 20 minutes | Cooking Time: 30 minutes

Ingredients

  • 1 (17 ¼ ounce) package frozen puff pastry, thawed
  • 1 dry kidney bean, as “feve” or lucky charm
  • 1 egg, beaten
  • Confectioners’ sugar, for dusting

For the filling:

  • ½ cup almond paste
  • ¼ cup white sugar, divided
  • 3 tablespoons unsalted butter, softened
  • 2 eggs, divided
  • ¼ teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • 2 tablespoons all-purpose flour
  • Pinch of salt

Directions

  1. Prepare the filling. In a food processor or blender, combine the almond paste and 2 tablespoons of sugar. Pulse to blend well. Add the butter and remaining sugar and process until smooth. Blend in 1 egg, the extracts, flour, and salt. Set aside.
  2. Preheat the oven to 425°F, and line a baking sheet with parchment paper.
  3. Roll out one sheet of puff pastry into an 11-inch square. Be careful not to stretch the dough. Cut the square into an 11-inch diameter circle, and lay it on the prepared baking sheet. Repeat with a second sheet of puff pastry.
  4. Refrigerate the second piece of dough.
  5. Bake the first piece of dough until slightly puffed and browned at the edges (about 5 minutes). Remove it from the oven and let it cool slightly.
  6. Scrape the almond filling onto the center of the cooked pastry. Spread it evenly, leaving a 1 ½-inch margin at the edge. Insert the bean anywhere you like into the filling.
  7. Top with the second circle of dough, and press it down at the edges to seal.
  8. Score the top to make a criss-cross pattern.
  9. Beat the remaining egg and brush it over the top.
  10. Prick the top dough with a fork or skewer for the steam to vent out while baking.
  11. Bake for 15 minutes. Remove it from the oven and dust it generously with confectioners’ sugar.
  12. Return it to the oven and bake until golden brown (about 15 minutes).
  13. Transfer to a wire rack to cool slightly.
  14. Place a paper crown on top for the one who gets the feve.
  15. May be served warm or cold.

 

 

Kurisumasu Keki – Japanese Christmas Cake

Serves: 8 | Preparation Time: 45 minutes | Cooking Time: 20–25 minutes

Ingredients

For the cake:

  • 3 large eggs
  • 1 tablespoon unsalted butter
  • 1 tablespoon milk
  • ½ cup sugar
  • ¾ cup cake flour, sifted

For the syrup:

  • 2 tablespoons sugar
  • 3 tablespoons water
  • ½ teaspoon almond extract
  • 1 tablespoon kirsch (optional)

For the frosting:

  • 1 ⅔ cups whipping cream, chilled (not frozen)
  • Confectioners’ sugar, for dusting
  • 3 tablespoons sugar
  • 1 pound strawberries, sliced vertically (leave the best-looking pieces unsliced)

Directions

  1. Preheat the oven to 325°F. Line the bottom and sides of a cake pan with parchment paper.
  2. Prepare a saucepan or pot and 2 metal or heat-proof bowls that fit snugly over it. Crack the eggs into one bowl. In the other, place the milk and butter.
  3. Fill the saucepan with water, just under half full, and bring it to a boil. Reduce the heat, but keep it hot.
  4. Meanwhile, beat the eggs with a wire whisk or hand mixer at low speed. Add the sugar and beat for a few more seconds to incorporate.
  5. Place the bowl over the pot with boiling water, and continue beating the eggs at high speed until they’re light, fluffy and warm (about 1–2 minutes).
  6. Remove the warmed egg mixture from the heat. Place the butter with milk over the hot pot. Turn off the heat, but leave the bowl until the butter begins to melt, and then remove it from the pot.
  7. While the milk is warming, continue beating the warm eggs until soft peaks begin to form.
  8. Gradually add the sifted flour, folding it in gently.
  9. Whisk the melted butter in milk and gradually fold it into the batter until it’s well incorporated.
  10. Pour the batter into a cake pan, and spread it with a spatula. Lift the pan slightly and drop it a couple of times on a level surface to break any air bubbles in the batter.
  11. Bake until toothpick inserted in the center comes out clean (about 20–25 minutes).
  12. Flip the pan upside down on a wire rack. Let it cool completely.
  13. While the cake is cooling, whisk the syrup ingredients together in a bowl and set them aside.
  14. Loosen the sides of the cake with a knife and remove it from the pan.
  15. Cut the cake in half horizontally and brush inside with syrup, moistening thoroughly. (This cake dries easily so it needs to be soaked in syrup.)
  16. Meanwhile, prepare the toppings. Set aside the best-looking strawberries for decorating the cake. Cut the others lengthwise. Pat them dry with paper towels.
  17. Place the whipping cream in a bowl over another bowl filled with ice. Gradually add the sugar while whipping, until stiff peaks form.
  18. Spread whipped cream over the bottom layer and then add a layer of strawberry slices. Add another layer of cream.
  19. Place the other cake half on top and cover the whole cake with cream.
  20. Decorate using reserved whole strawberries, and dust with confectioners’ sugar.
  21. Chill well before serving.

 

 

Bûche De Noël – Yule Log from France and North America

Serves: 12 | Preparation time: 1 hour | Cooking time: 12 minutes

Ingredients

For the cake:

  • 4 large eggs
  • 1 cup white sugar
  • ¾ cup all-purpose flour
  • 2 tablespoons cacao
  • ¼ teaspoon salt
  • 2 teaspoons baking powder

For the chestnut cream:

  • 2 cups unsalted butter
  • 1 (15.5 ounce) can chestnut vanilla purée
  • 1 tablespoon dark rum
  • 1 ½ cups confectioners’ sugar

For the chocolate frosting:

  • ¾ cup unsalted butter, at room temperature
  • 3 semi-sweet chocolate squares, melted
  • 3 tablespoons strong coffee
  • 1 teaspoon pure vanilla extract
  • 2 cups icing sugar

Directions

  1. Preheat the oven to 400ºF, and place the oven rack in the middle position.
  2. Grease a jumbo-sized rimmed baking sheet (15 x 20 inches), and line it with parchment paper.
  3. In a large mixing bowl, beat the eggs and sugar until light and fluffy (about 2–3 minutes). Add the flour, cocoa, salt, and baking powder. Beat until well combined.
  4. Pour the cake batter on the prepared baking sheet. The batter should be spread out evenly. Bang the baking sheet two or three times on the counter to make sure no air bubbles formed in the batter.
  5. Place the pan in the oven, and bake for 12 minutes.
  6. While the cake is cooking, dampen a large, clean kitchen towel, and place it flat on a working surface. Dust the towel with some powdered sugar.
  7. When ready, remove the cake from the oven, and place the dusted side of the damp towel flat on the cake. Reverse the cake immediately.
  8. Roll the cake with the towel to give it the rolled shape, and set it aside.
  9. To make the chestnut cream, start by beating the butter at high speed until creamy. Add the chestnut purée and rum. Mix until well combined. Add half a cup of the icing sugar at a time and beat on high speed. Repeat until all the icing sugar has been used.
  10. The cake should have had time to cool down enough while you prepared the chestnut cream. Unroll the cake, and with a spatula, smear the chestnut cream all over the cake. Roll it back, and place it on a serving plate. You can prepare the bûche up to this point, and freeze it for up to four weeks.
  11. Prepare the chocolate frosting. In another mixing bowl, beat the butter until creamy. Add the melted chocolate, vanilla, and coffee to the butter. Add the icing sugar by increments, half a cup at a time. Beat on high speed until you get a fluffy frosting.
  12. Cut off 3 inches of cake from one end of the roll and place it on the side to make a branch. Frost the log cake with a spatula. With a fork, in long stroke, make some long lines to reproduce tree bark. Decorate with your favorite small Christmassy ornaments.
  13. Refrigerate the bûche de Noël until ready to serve. Let it sit at room temperature for at least thirty minutes before serving.

NOTE: Chestnut vanilla cream can be found in grocery stores with the baking products. If you cannot find it, you can use the regular chestnut purée, just add two teaspoons of pure vanilla extract in the recipe.

 

 

Christmas Pudding – English Traditional Fruit Pudding

Serves: 12 | Preparation Time: 30 minutes | Cooking Time: 1 ½ hours 

Ingredients

Ingredients for the pudding:

  • ½ cup brown sugar
  • 1 tablespoon water
  • ½ cup butter
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon mace
  • ¼ teaspoon allspice
  • Pinch of nutmeg
  • Fruit mix (see below)
  • 2 small eggs

For the fruit mix:

  • 1 ¾ cups mixed dried and candied fruits of choice like dates, raisins, sultanas, cherries, prunes, figs, apricots, etc., finely chopped
  • ¼ cup candied orange or lemon peel
  • Zest of 1 orange, grated
  • ½ cup orange juice
  • 2 tablespoons brandy

For the brandy butter (optional):

  • ½ cup unsalted butter, softened
  • 2 cups confectioners’ sugar
  • 3 tablespoons brandy

Directions

  1. Prepare the brandy butter in advance. Whip the butter until fluffy. Add confectioners’ sugar and whip to incorporate. Add the brandy gradually, while stirring. If curdling occurs, add a little more confectioners’ sugar. Keeps for 5 days, refrigerated.
  2. Prepare the fruit mix. In a saucepan, combine the dried fruit, candied peel, grated zest, and orange juice. Cook over medium heat, stirring constantly, until the juice is absorbed (3–5 minutes). Remove it from the heat and let it cool. Transfer it to a large bowl, stir in the brandy, and set it aside.
  3. Preheat the oven to 350°F. Butter an aluminum pudding mold.
  4. Combine the sugar and water in a pan over low heat. Stir to melt the sugar. Remove the pan from the heat as soon as the sugar is fully dissolved, and set it aside to cool.
  5. Melt the butter over low heat, or in the microwave. Set it aside.
  6. Sift the flour, baking soda, baking powder, cinnamon, ginger, mace, allspice, and nutmeg together and whisk to blend thoroughly.
  7. Add the flour mixture to the fruit mixture and stir well to combine.
  8. Stir in the dissolved sugar and melted butter.
  9. Add the eggs one at time, mixing well after each addition.
  10. Fill the buttered pudding mold, leaving space for the pudding to rise.
  11. Cut out aluminum foil to cover the mold. Butter the side facing the pudding, and fit the foil over the mouth of the mold. Tie with string to secure.
  12. Bake until a toothpick inserted into the center comes out clean (about 1 ½ hours).
  13. Remove the pudding from the oven and let it cool on a wet towel.
  14. Remove it from the pan and serve it with the brandy butter.

 

 

***These recipes and more are found in Sarah Spencer’s Holiday Baking: Traditional Baking Recipes from Around the World. To get your own copy, click on the cover below or click here.

To download or print the featured recipes, click here.

A Delicious Thanksgiving Menu with Fall’s Best Ingredients

Book Name : A Delicious Thanksgiving Menu with Fall’s Best Ingredients
Buy Now

Celebrate Thanksgiving with the fresh and comforting flavors of the harvest! From comforting casseroles and hearty mains to warm seasonal treats, these autumn recipes bring cozy flavor to every table.

Creamy Cauliflower Soup

Not only is this soup easy to put together, but the whole family will enjoy it. The fall season is perfect to make a large batch of this soup and enjoy this meal for the next few days.

Serves 4 | Prep. time 15 minutes | Cooking time 30 minutes

Ingredients

  • 1 large head of cauliflower, washed and diced into florets
  • 3 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 1 yellow onion, finely diced
  • 2 cloves garlic, minced
  • Kosher salt and freshly ground pepper, to taste
  • 4 cups low-sodium vegetable broth
  • 1 tablespoon lemon juice
  • Pinch of nutmeg
  • Chopped flat-leaf parsley, for garnish

Directions

  1. Melt the butter and heat the olive oil in a nonstick pot over medium heat.
  2. Add the onion stir and cook for about 2 minutes.
  3. Stir in the minced garlic and cauliflower florets and cook for 5-7 more minutes.
  4. Season with salt and pepper to taste, lemon juice, and nutmeg.
  5. Add the vegetable broth and cook for about 20 minutes.
  6. Using an immersion blender or regular blender, blend until creamy soup.
  7. Divide into bowls with the chopped parsley on top.

Nutrition (per serving)

Calories 185, fat 14 g, carbs 7 g, sugar 3 g, Protein 6 g, sodium 806 mg

 

 

Fall Harvest Roasted Turkey

Infuse your turkey with a delicious aroma, fall fruits, veggies, and aromatic herbs with this unforgettable recipe.

Serves 6 | Prep. time 20 minutes | Cooking time 1 hour, 30 minutes

Ingredients

  • 8 pounds whole turkey
  • 3 red apples, diced into quarters
  • 1 yellow onion, diced
  • 3 fresh sage leaves
  • 4 tablespoons unsalted butter
  • 2 tablespoons lemon juice
  • 1 teaspoon dried oregano
  • 1 cup low-sodium chicken broth
  • ¼ cup dried cranberries

For the rub

  • 2 teaspoons dried rosemary
  • 2 teaspoons dried thyme
  • 2 teaspoons fresh sage, chopped
  • 2 teaspoons paprika
  • 2 teaspoons Dijon mustard
  • 3 cloves garlic, minced
  • Kosher salt and freshly ground black pepper, to taste
  • ¼ cup olive oil

For the glaze

  • 2 tablespoons honey
  • 2 tablespoons apple cider vinegar

Directions

  1. Preheat the oven to 350°F (177°C).
  2. To make the rub, in a small mixing bowl, mix the rosemary, thyme, sage, paprika, mustard, garlic, salt and pepper, and olive oil. Mix until well-combined and set aside.
  3. Pat dry the turkey with a paper towel and season with salt and pepper on the inside part of the turkey. Squeeze the lemon juice evenly inside the turkey as well.
  4. In a roasting pan, arrange the apples, onion, and cranberries. Season with salt and pepper, butter, and oregano.
  5. Using your hands, coat the whole turkey with the rub under and on top of the skin until you’ve used the whole rub.
  6. Pour the chicken broth over the turkey and cover the whole pan with a piece of aluminum foil.
  7. Bake the turkey covered with aluminum foil for about 1 hour.
  8. Remove the foil and cook for at least 20-25 minutes until the liquid in the pan has almost evaporated. Then, just 5-10 minutes before you remove the turkey from the oven, brush the top with the glaze to get a shiny crust.
  9. Remove the turkey from the oven and let it rest for at least 20 minutes before serving.

Nutrition (per serving)

Calories 876, fat 27 g, carbs 51 g, sugar 40 g, Protein 105 g, sodium 6325 mg

 

 

Quick and Easy Apple Pork Chops

These pork chops are lightly simmered in apple cider with apples and onions to infuse them with a ton of flavor.

Serves 4 | Prep. time 10 minutes | Cooking time 20 minutes

Ingredients

  • 4 boneless pork chops
  • 1 teaspoon smoked paprika
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 1 red apple, cored and thinly sliced
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 2 teaspoons fresh rosemary, chopped
  • 2 teaspoons fresh thyme leaves, chopped
  • 1 cup apple cider

Directions

  1. Season the pork chops with salt and pepper.
  2. Heat the olive oil in a large nonstick skillet or frying pan over medium heat. Cook the pork chops for about 3 minutes on each side.
  3. Transfer the pork chops to a plate and cover with aluminum foil so all the juices will stay in the pork.
  4. To the same skillet, add the apple, onion, and garlic. Cook for about 5-8 minutes or until everything is tender and softened.
  5. Season with thyme, rosemary, and more salt and pepper. Stir in the apple cider, and return the pork chops to the plan along with any juices.
  6. Simmer on low for about 10 minutes or until the cider is almost evaporated.
  7. Serve warm.

Nutrition (per serving)

Calories 319, fat 11 g, carbs 19 g, sugar 13 g, Protein 34 g, sodium 77 mg

 

Roasted Salmon with Butternut Squash

Fall season is here, and naturally, you want to celebrate it with one of its most iconic vegetables—squash! Make this simple salmon bake with squash cubes and a drizzle of pesto sauce on top. It will bring out all the flavors, and you will enjoy every bite of it.

Serves 4 | Prep. time 20 minutes | Cooking time 20 minutes 

Ingredients

  • 2 pounds butternut squash, cut into small cubes
  • ½ cup olive oil
  • 3 tablespoons flat-leaf parsley, chopped finely
  • ½ cup slivered almonds
  • 1 clove garlic, minced
  • 2 pounds skinless salmon fillets
  • Kosher salt and freshly ground black pepper, to taste

Directions

  1. Preheat the oven to 400°F (204°C). Place the cubed squash on a baking sheet lined with parchment paper.
  2. Arrange the salmon over the baking sheet and season with salt and pepper to taste. Drizzle the olive oil and sprinkle with minced garlic on top.
  3. Bake for about 20 minutes.
  4. Sprinkle the salmon with the slivered almonds right before removing them from the oven.
  5. Serve warm.

Nutrition (per serving)

Calories 645, fat 39 g, carbs 33 g, sugar 6 g, Protein 47 g, sodium 163 mg

 

 

Corn Casserole Skillet

Using fresh corn on the cob in this casserole will make all the difference. It can be served as a vegetarian meal or a side dish.

Serves 2–4 | Prep. time 10 minutes | Cooking time 35–40 minutes

Ingredients

  • ¼ cup unsalted butter
  • 1 large onion, diced
  • 1 bell pepper, trimmed and diced
  • 2 tablespoons sugar
  • 2 tablespoons fresh sage, finely chopped
  • 2 tablespoons fresh rosemary, finely chopped
  • ½ tablespoon kosher salt
  • 1 teaspoon sweet paprika
  • A dash cayenne or to taste
  • Red pepper flakes, to taste
  • 3 cups fresh corn kernels
  • ½ cup cornmeal
  • 3 large eggs
  • 1 ¼ cups
  • ¼ cup heavy cream
  • 1 cup finely shredded cheddar cheese
  • 2 tablespoons Parmesan, grated

Directions

  1. Preheat oven to 350°F (177°C). Place rack at lower middle.
  2. In a large cast iron skillet, melt butter over medium-low heat.
  3. Add next 8 ingredients (through red pepper flakes, if using) and sauté until onions begin to brown, about 10-12 minutes.
  4. Add corn and cook, with constant stirring, until almost all liquid has evaporated, about 8-10 minutes.
  5. Stir in cornmeal and remove from heat.
  6. In a bowl, whisk together eggs, milk, and cream. Stir into corn mixture.
  7. Sprinkle with cheese.
  8. Bake until set, about 15–20 minutes.
  9. Switch on broiler.
  10. Broil until lightly browned on surface, about 1–2 minutes.
  11. Let set for about 3 minutes before serving.

Nutrition facts per serving

Calories 393, fat 20 g, carbs 42 g, sugar 18 g, Protein 14 g, sodium 399 mg

 

 

Easy Green Bean Casserole

Forget about the tired, mushy green bean casserole made with canned everything. This recipe uses fresh green beans and a made-from-scratch cream sauce, and it’s super easy to toss together.

Serves 6 | Prep. time 10 minutes | Cooking time 30 minutes

Ingredients

  • 1 pound fresh green beans, trimmed and cooked to just slightly tender
  • 2 tablespoons butter
  • 2 cups white mushrooms, quartered
  • 1 tablespoon minced garlic
  • 3 tablespoons flour
  • 1 cup chicken broth
  • 1 cup heavy cream
  • Salt and pepper to taste
  • 1 cup crispy fried onions

Directions

  1. Preheat the oven to 400°F (204°C) and lightly oil a 2-quart baking dish.
  2. Melt the butter in a skillet over medium heat.
  3. Sauté the mushrooms for 5 minutes.
  4. Stir in the garlic.
  5. Sprinkle in the flour and toss to coat. Continue cooking for 3 minutes.
  6. Slowly add the chicken broth, breaking up any clumps of flour as you go.
  7. Add the heavy cream and stir until the sauce thickens and begins to bubble.
  8. Season with salt and pepper as desired.
  9. Add the green beans to the sauce mixture.
  10. Transfer the mixture to the baking dish and sprinkle evenly with the crispy fried onions.
  11. Bake for 20 minutes or until golden brown and bubbly.

Nutrition (per serving)

Calories 242, fat 11 g, carbs 16 g, sugar 2 g, Protein 4 g, sodium 238 mg

 

 

Apple Caramel Pie

This special-occasion dessert is perfect for the holidays. This pie is easy to put together, and has the right amount of fall spices, with a buttery crust that melts in your mouth.

Serves 8 | Prep. time 20 minutes | Cooking time 65 minutes

For the pie crust

  • 2½ cups all-purpose flour
  • Pinch of kosher salt
  • 1 cup unsalted butter, cold and diced
  • 6 tablespoons ice-cold water
  • 1 large egg yolk

For the filling

  • 6 large apples, peeled and diced
  • ¼ cup light brown sugar
  • ¼ cup cornstarch
  • 1 teaspoon ground cinnamon
  • ½ cup caramel sauce
  • Pinch of kosher salt
  • 1 tablespoon heavy cream, for brushing the pie crust

Directions

  1. Preheat oven to 350°F (177°C).
  2. To make the pie crust, in a large mixing bowl, add the flour, salt, and butter. Using your fingers, rub the butter into the mixture until a sand-like consistency form.
  3. Stir in the egg yolk and cold water. Mix until you’ve formed a smooth dough.
  4. Cut ⅔ of the dough and spread it into a well-greased pie baking dish, pressing it into the bottom and sides of the dish.
  5. Prebake the pie crust for about 10 minutes. After it’s done baking, keep the oven preheated at the same temperature.
  6. To make the filling, in another large mixing bowl, combine the apple slices, light brown sugar, caramel sauce, cornstarch, ground cinnamon, and salt
  7. Transfer the filling to the prebaked crust.
  8. Roll out the remaining ⅓ of the dough to the same size as the top of your baking dish. Cover the filling with the rolled dough and seal the edges with the help of a fork.
  9. Brush the whole pie surface with the heavy cream and poke the middle of the surface so the steam can escape.
  10. Bake for about 45-55 minutes or until golden-brown.
  11. Let it cool completely before serving.

Nutrition (per serving)

Calories 531, fat 25 g, carbs 74 g, sugar 22 g, Protein 5 g, sodium 260 mg

 

 

Pumpkin Pie

The ultimate pie dessert you can enjoy during fall season, whether is just an ordinary day or a Thanksgiving feast.

Serves 8 | Prep. time 10 minutes | Cooking time 1 hour

Ingredients

  • 9-inch plain pastry pie shell
  • 2 eggs, lightly beaten
  • 2 cups pumpkin purée
  • ¾ cup sugar
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1 (12 ounce) can evaporated milk

Directions

  1. Preheat the oven to 425°F (218°C).
  2. In a mixing bowl, combine all the ingredients together.
  3. Pour the mixture into a pie shell.
  4. Bake for 15 minutes and then reduce the oven temperature to 350°F (177°C).
  5. Continue baking until a knife inserted in the center of the filling comes out clean (about 45 minutes).
  6. Let the pie cool before serving.

Nutrition (per serving)

Calories 446, fat 16 g, carbs 66 g, sugar 28 g, Protein 10 g, sugar 52 g

 

 

 

***These recipes and more are found in Louise Davidson’s cookbooks, Harvest Cooking: Easy Family-Friendly Fall Dinner Recipes and Fall Desserts: Easy Family-Friendly Fall Dessert Recipes. To get your copy, click on the covers below or click here and here.

To download or print the featured recipes, click here.

Authentic English Recipes

Book Name : Authentic English Recipes
Buy Now

Enjoy the rich, comforting flavors of classic British cooking with these easy, traditional recipes. From savory pies and elegant mains to cozy sides and iconic desserts, these authentic dishes bring the heart of English cuisine straight to your kitchen!

Steak and Ale Pie

Steak and Ale Pie is a popular pub meal and comfort food that can be found in many traditional British pubs, as well as in homes throughout the country. It consists of meat (usually beef) stewed in ale and seasoned with herbs and vegetables, all encased in a flaky pastry crust. Enjoy it with mashed potatoes, vegetables, and gravy.

Serves 6 | Prep. time 15 minutes | Cooking time 3 hours 50 minutes

Ingredients

For the filling

  • ¼ cup flat-leaf parsley
  • ¼ fresh thyme sprigs
  • 2 bay leaves
  • 1½ tablespoons unsalted butter
  • 2 pounds braising steak
  • 3 cups onions, roughly chopped
  • 4-5 medium carrots, peeled and chopped
  • 4 celery sticks, finely chopped
  • 3 tablespoons all-purpose flour
  • 5-6 cups amber ale
  • 3 cups beef stock
  • 1 tablespoon Worcestershire sauce

For the pastry

  • 3¼ cups all-purpose flour
  • 1 cup cold unsalted butter
  • 1 egg yolk, optional
  • Pinch of salt
  • 1 cup cold water
  • Some extra flour for rolling out the pastry
  • 1 large egg, for glazing
  • 2 tablespoons softened unsalted butter, for greasing

Directions

  1. Preheat oven to 400°F (204°C). Grease an 8-inch pie dish with butter or cooking spray.
  2. Attach the parsley, thyme, and bay leaves with kitchen twine to make a herb bundle. Alternatively, wrap the herbs with cotton cheese and twine. Set aside.
  3. To prepare the filling, melt the butter in an oven-safe casserole dish over medium heat on the stove.
  4. Add the steak chunks and sear the meat for 2-3 minutes on each side.
  5. Add the celery, onions, and carrots. Cook until softened, about 5 minutes.
  6. Add the flour and stir to combine.
  7. Add the amber ale, beef stock, and Worcestershire sauce. Simmer for 2 minutes, stirring regularly.
  8. Add the parsley-bay leaf thyme bundle.
  9. Bring to a boil. Once it is boiling, turn off the heat and transfer the casserole dish to the oven.
  10. Bake for 2 hours and 40 minutes. While roasting, keep an eye on the mixture so that the liquid does not entirely evaporate.
  11. When done, remove from the oven and set aside.
  12. While the stew roasts, make the pastry. Add the flour, cold butter, and salt to a large mixing bowl. Use your hands to rub the mixture together until it resembles breadcrumbs.
  13. If using, add the egg yolk and mix well. Slowly pour in the cold water. Mixing as you go.
  14. Once the dough is not too sticky, smooth, it and put it together, stop adding water.
  15. Knead the mixture until you have a ball of dough. Roll out the dough on a lightly floured surface. Cut the pastry in half, wrap each half in plastic wrap, and refrigerate for 20 minutes.
  16. Remove the pastry sheets and roll each out into 8-inch round pie sheets. Place one sheet onto the prepared dish and trim the edges if needed.
  17. Transfer the cooled stew to the pastry sheet. Cover it with the other pie sheet.
  18. Use a fork to poke small holes in the top of the pie. Glaze the top with the egg wash.
  19. Bake for 45 minutes.
  20. Serve warm.

Nutrition per serving

Calories 538, fat 31 g, carbs 43 g, sugar 1 g, Protein 22 g, sodium 619 mg

 

 

Classic British Fish and Chips

Indulge in the ultimate comfort food with the Classic British Fish and Chips. Crispy, golden-brown fish paired with perfectly cooked chips creates such a delicious and satisfying meal that is loved by people of all ages. This classic dish is a staple of British cuisine and is enjoyed by millions of people around the world. So, whether you’re a fan of traditional British food or just looking for a delicious and comforting meal, this is sure to hit the spot.

Serves 4 | Prep. time 15 minutes | Cooking time 30 minutes

Ingredients

  • 4 large cod or haddock fillets
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 cup dark beer, more if needed
  • Vegetable oil for frying
  • 4 large potatoes, peeled and cut into chips
  • Malt vinegar for serving
  • Tartar sauce for serving

Directions

  1. In a large mixing bowl, combine the flour, salt, black pepper, paprika, garlic powder, onion powder, and dried thyme.
  2. Gradually add in the beer to create a batter. It should have a smooth consistency and not too thick.
  3. In a deep-frying pan over medium-high heat, heat oil. You should have enough oil to fully submerge the fish and chips.
  4. Coat each fish fillet in the batter and gently place it into the hot oil. Fry for 3 to 4 minutes on each side, until the batter is golden brown, and the fish is fully cooked. Remove from the oil and drain on paper towels.
  5. Place the cut potatoes into the hot oil and fry for 5 to 7 minutes, until crispy and golden. Drain on paper towels.
  6. Serve the fish and chips hot with malt vinegar and tartar sauce on the side.

Nutrition per serving

Calories 765, fat 35 g, carbs 68 g, sugar 2 g, Protein 44 g, sodium 1397 mg

 

 

Beef Wellington

It is rumored that beef wellington was created to honor the Duke of Wellington’s victory in battle in 1815. If you’ve ever enjoyed beef wellington, then you know exactly why it’s a dish fit for such an occasion.

Serves 4-6 | Prep. time 30 minutes | Refrigeration time 40 minutes | Cooking time 1 hour

Ingredients

  • 1½ pounds beef tenderloin, middle cut
  • 4 tablespoons olive oil, divided
  • 1 tablespoon Dijon mustard
  • 1 ½ teaspoons sea salt
  • ¾ teaspoon coarse ground black pepper
  • 3 cups button or cremini mushrooms, finely diced
  • 1 tablespoon diced shallots
  • 1 tablespoon minced garlic
  • 1 tablespoon fresh thyme, chopped
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons dry white wine
  • Salt and pepper, to taste
  • 3 ounces good quality liver pâté
  • ½ (16-ounce) package puff pastry, thawed if frozen
  • 1 egg, lightly beaten

Directions

  1. Preheat the oven to 425°F (218°C) and place the oven rack in the middle position.
  2. Take the beef tenderloin out of the refrigerator and begin tying 3 or 4 pieces of kitchen twine around it to help it maintain its shape during the initial browning.
  3. Brush 1 tablespoon of the olive oil over the tenderloin, then season with sea salt and coarse black pepper. Let stand at room temperature for 20 minutes.
  4. Add another tablespoon of olive oil to a heavy skillet over medium-high heat.
  5. Add the tenderloin to the skillet and sear for 3–5 minutes on all sides until nicely browned. Remove from the skillet and transfer to a plate lined with a paper towel to drain moisture and set it aside to cool.
  6. Remove the cooking twine from the tenderloin, brush with the Dijon mustard on all sides, and set aside.
  7. Add the remaining olive oil to the same skillet over medium heat. Add the mushrooms, shallots, garlic, thyme, and parsley. Sauté for 7–10 minutes or until tender. Add the white wine and let it cook for 2-4 more minutes or until it evaporates.
  8. Remove the mushroom mixture from the heat and set it aside to cool.
  9. Lay the puff pastry out on a lightly floured surface. Use a rolling pin to roll the pastry out to a little more than a ¼-inch thickness in a rectangular shape. It needs to be longer and larger than the beef tenderloin so it can easily be wrapped.
  10. Transfer the cooled-down mushroom and pâté mixture and spread it evenly in a rectangular shape about the size of the beef tenderloin in length and its circumference in width. Cut the edges of the pastry, so it becomes an even rectangle. Brush the edges with the beaten egg lightly.
  11. Place the tenderloin in the center of the puff pastry and fold the pastry over the roll. Press gently to seal and pinch the ends.
  12. Place the roll with the seam side down on a baking sheet.
  13. Make a couple of small cuts in the top of the puff pastry to allow the steam to vent.
  14. Brush the puff pastry lightly with the remaining beaten egg.
  15. Place in the oven and bake for 40-50 minutes, or until golden brown and the center of the meat reaches an internal temperature of about 130-135°F (54-57°C) for medium-rare and 150ºF (65ºC) for medium.
  16. Remove from the oven and let it rest for 10 minutes before slicing and serving.

Nutrition per serving

Calories 876, fat 64 g, carbs 36 g, sugar 2 g, Protein 39 g, sodium 484 mg

 

 

Classic Chicken Balti Curry

Chicken Balti is a type of curry dish that is often associated with British cuisine, specifically in the region of Birmingham in England. It is a dish that is often served with rice, naan bread, or other sides, and is known for its rich and spicy flavor.

Serves 4 | Prep. time 15 minutes | Cooking time 50 minutes

Ingredients

  • ½ teaspoon garam masala
  • 2 dried curry leaves, crushed
  • ½ teaspoon palm sugar
  • ½ teaspoon ground coriander
  • ½ teaspoon cumin
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ½ teaspoon ground turmeric
  • 1 teaspoon nigella seeds
  • 2 medium green chiles, cored, seeded, and coarsely chopped
  • 4 cardamom pods, split
  • 2 tablespoons peanut oil
  • 1 teaspoon mustard seeds, lightly crushed
  • 2 medium onions, finely chopped
  • 2 cloves garlic, minced
  • 1 (½-inch) piece ginger, peeled and grated
  • 4 large chicken breasts, cut into bite-sized pieces
  • ½ cup low-sodium vegetable stock or chicken stock
  • 2 teaspoons tomato purée
  • Salt, to taste
  • 1 bay leaf
  • 2 tablespoons finely chopped cilantro
  • 2 large tomatoes, sliced
  • Naan bread for serving

Directions

  1. In a small bowl, combine the coriander, cumin, cloves, turmeric, garam masala, palm sugar, curry leaves, nigella seeds, and cardamon.
  2. Add the green chilies, mix again, and set aside.
  3. Heat the oil in a large pot over medium heat.
  4. Add the mustard seeds and fry until the seeds start popping.
  5. Add the onions and cook until translucent, for about 5 minutes, stirring regularly.
  6. Add the ginger and garlic. Stir to combine, and add the spice mixture. Cook for 2-3 minutes, being careful that the spices don’t burn.
  7. Add the chicken and stir well to combine, making sure the chicken is well-coated in the spices.
  8. Cook for 10 minutes over medium-low heat, turning occasionally to avoid burning.
  9. Once the chicken is browned, add the chicken stock, bay leaf, tomato purée, and salt. Mix well.
  10. Simmer for 20-25 minutes.
  11. Add the tomato slices and cilantro. Cook for 3 more minutes.
  12. Serve hot with naan.

Nutrition per serving

Calories 387, fat 18 g, carbs 10 g, sugar 2 g, Protein 44 g, sodium 269 mg

 

 

Authentic Mushy Peas

Mushy peas are a beloved part of British cuisine, and their creamy and flavorful character makes them a popular side dish for many meals. The peas are can be flavored with mint, salt, and sometimes butter, creating a creamy and comforting accompaniment to a variety of dishes, especially fish and chips.

Serves 6 | Prep. time 10 minutes | Soaking time 12 hours | Cooking time 30-35 minutes

Ingredients

  • 9 ounces marrowfat peas, dried
  • 1 tablespoon baking soda
  • Salt, to taste

Directions

  1. Fill a pot of 3 inches high water. Bring to a boil and turn off the heat.
  2. Add the baking soda and stir to dissolve.
  3. Add the peas to the hot water.
  4. Let the peas soak in this water for 12 hours.
  5. Afterward, drain the peas and transfer them to a pot filled with 3 cups of water.
  6. Bring the pot to a boil and then simmer for 30 minutes or until mushy.
  7. If the peas’ consistency is too thick, add more water. If they’re too runny, simmer them for a few more minutes.
  8. Season with salt and serve warm.

Nutrition per serving

Calories 115, fat 1 g, carbs 17 g, sugar 2 g, Protein 8 g, sodium 1967 mg

 

 

Sticky Toffee Pudding

This traditional British dessert originated in the Lake District of England. The flavor of the dates combined with the sweetness of the toffee sauce gives Sticky Toffee Pudding its distinctive taste. It is a popular dessert in the UK and has become a classic comfort food for many.

Serves 4 | Prep. time 1 hour 15 minutes | Cooking time 25 minutes

Ingredients

  • 6 ounces dates, pitted, dried, and chopped
  • 1 cup boiling water
  • ½ tablespoon baking soda
  • ½ cup dark brown sugar; pulse more for layering
  • ¼ cup unsalted butter, softened
  • 2 large organic eggs, at room temperature
  • 1 tablespoon vegetable oil
  • 1 tablespoon dark molasses
  • 1 teaspoon pure vanilla extract
  • 1½ cups all-purpose flour
  • A few tablespoons of unsalted butter for layering the bottom
  • 1⅓ teaspoons baking powder
  • Salt, to taste
  • A scoop of vanilla ice cream, for topping

Directions

  1. Add the dates and boiling water to a medium mixing bowl.
  2. Stir in the baking soda. Let the mixture sit until the dates soak the ingredients, for about 30 minutes to 1 hour.
  3. Using an immersion blender, blend the dates until chunky.
  4. Preheat oven to 350°F (177°C). Grease a large muffin pan with cooking spray.
  5. Add 2 teaspoons brown sugar and ¼ teaspoon of butter to the bottom of each muffin cup.
  6. Add the brown sugar and butter to a large mixing bowl. Beat with a hand mixer until fluffy.
  7. Add the eggs and vegetable oil. Beat again.
  8. Add the molasses and vanilla extract. Beat again until smooth.
  9. In another large mixing bowl, combine the salt, baking powder, and flour.
  10. Gradually add the wet ingredients to the dry ingredients, mixing well after each addition.
  11. Fold in the date mixture and combine well. Divide the batter into each muffin cup.
  12. Bake for 25 minutes.
  13. Let it cool slightly before serving. Enjoy with a scoop of vanilla ice cream, if desired.

Nutrition per serving

Calories 422, fat 15 g, carbs 70 g, sugar 47 g, Protein 4 g, sodium 601 mg

 

 

***These recipes and more are found in Sarah Spencer’s A Taste of England: Traditional British Cooking Made Easy with Authentic Recipes. To get your own copy, click on the cover below or click here.

To download or print the featured recipes, click here.

Easy 30-Minute Recipes

Book Name : Easy 30-Minute Recipes
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Cooking on a budget doesn’t mean sacrificing flavor! Discover easy, budget-friendly recipes that are quick to make, full of flavor, and perfect for busy weeknights. With simple ingredients and bold taste, these 30-minute meals prove that cheap can still be downright delicious.

Creamy Potato Soup

This recipe is a cozy, decadent dinner for cooking on a budget.

Serves 4 | Prep. time 10 minutes | Cooking time 30 minutes

Ingredients

  • ¼ cup unsalted butter
  • 2 yellow onions, diced
  • 2 garlic cloves, minced
  • 1 ½ pounds white potatoes, peeled and diced into cubes
  • 4 cups water
  • 2 tablespoons chopped flat-leaf parsley
  • ½ cup heavy cream
  • Salt and pepper, to taste

Directions

  1. Melt the butter in a large pot over medium heat.
  2. Add the onions and sauté for 2-3 minutes or until soft.
  3. Add the garlic and potatoes. Cook for 5 minutes.
  4. Add the water and stir to combine. Cook for 20 minutes or until the potatoes are fork-tender.
  5. Purée the soup with a hand blender.
  6. Stir in the heavy cream.
  7. Season with salt and pepper before serving.

Nutrition (per serving)

Calories 296, fat 17 g, carbs 32 g, sugar 4.4 g, Protein 4 g, sodium 108 mg

 

 

Cacio e Pepe

Craving a simple yet very satisfying pasta? Whip up this cheesy recipe!

Serves 4 | Prep. time 5 minutes | Cooking time 15 minutes

Ingredients

  • 7 ounces spaghetti
  • 1 tablespoon unsalted butter
  • 2 teaspoons freshly ground black pepper
  • ½ cup grated parmesan cheese

Directions

  1. Cook the spaghetti in a pot filled with salted boiling water for 7 minutes. Reserve ¼ cup of the pasta water before draining.
  2. Toast the pepper in a large, deep skillet over medium heat for 2-3 minutes.
  3. Transfer the pepper to a medium mixing bowl. Whisk it with the parmesan cheese and pasta water until well combined.
  4. Transfer the drained spaghetti to the skillet. Stir in the black pepper sauce and mix vigorously until creamy.
  5. Serve warm.

Nutrition (per serving)

Calories 194, fat 6 g, carbs 28 g, sugar 0 g, Protein 8 g, sodium 99 mg

 

 

Swedish Meatballs

These meatballs are similar to the ones you can get at IKEA—but they’re so easy (and dare we say, fun?) to make at home. We usually have this over mashed potato, but if you have sub or sausage buns to use up, they’re good as a meatball sub, too!

Serves 4 | Prep. time 10 minutes | Cooking time 25 minutes

Ingredients

  • 1 tablespoon vegetable oil
  • 1 egg
  • 1½ pounds lean ground beef
  • 1 medium yellow onion, diced
  • ½ teaspoon ground nutmeg
  • 1 (12-ounce) can low-fat evaporated milk
  • Salt, pepper, and more nutmeg to taste
  • Mashed potatoes, for serving

Directions

  1. In a large mixing bowl, lightly beat the egg.
  2. Add the ground beef, onion, and nutmeg. Season with salt and pepper.
  3. Using gloved hands, gently knead the mixture until it comes together. Do not overmix.
  4. Form about 15 meatballs.
  5. Place a Dutch oven or heavy pan (you will need a lid) over medium-high heat and add the oil. Brown the meatballs on all sides, remove them to a plate, and cover them to keep warm.
  6. Do not drain the pan, but you can spoon out some of the oil if it is too much.
  7. Add the evaporated milk and deglaze the pan. Season with salt and pepper and add a bit of nutmeg if desired. Bring the gravy to a simmer and add the meatballs back in.
  8. Cover, and cook on medium-low for 15 minutes, until cooked through.
  9. Serve hot over mashed potatoes with a portion of the gravy.

Nutrition (per serving)

Calories 415, fat 33 g, carbs 5 g, sugar 3 g, Protein 43 g, sodium 712 mg

 

 

Tuna Fritters

Not only this recipe is budget-friendly, but it’s also satisfying and quick to put together.

Serves 4 | Prep. time 10 minutes | Cooking time 10 minutes

Ingredients

  • 8 ounces canned tuna, drained
  • Salt and pepper, to taste
  • 2 tablespoons mayonnaise
  • 1 teaspoon dried dill
  • ¼ cup cornmeal
  • 2 tablespoons breadcrumbs
  • Oil, for frying

Directions

  1. In a large bowl, flake the tuna with a fork. Season it with salt and pepper.
  2. Add the mayonnaise, dried dill, cornmeal, and breadcrumbs. Mix until well combined.
  3. Using your hands, form small patties from the mixture.
  4. Heat the oil in a large frying pan or skillet over high heat.
  5. Working in batches, fry the tuna patties for 2-3 minutes on each side. Drain over a plate lined with a paper towel.
  6. Serve with Greek yogurt or a salad.

Nutrition (per serving)

Calories 176, fat 7 g, carbs 10 g, sugar 0.2 g, Protein 16 g, sodium 109 mg

 

Cauliflower Rice

This dish is simplicity itself and can be served as a side or a main dish.

Serves 4 | Prep. time 10 minutes | Cooking time 10 minutes

Ingredients

  • 1 medium head cauliflower
  • ½ cup almonds, chopped
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 1 tablespoon lemon juice
  • 2 tablespoons lemon and herb dry dip mix (or an herb mixture of your choice)
  • Salt and pepper, to taste

Directions

  1. Remove the core from the cauliflower head and separate the florets into chunks. Working in batches, place the cauliflower in a food processor until it is broken down into bits that resemble rice.
  2. In a large skillet over medium heat, toast the almonds. Stir the almonds in the pan for 3 minutes, or until fragrant and lightly roasted. Set aside.
  3. Return the skillet to the stovetop and melt the butter. Stir in the garlic and cook until it is aromatic about 30 seconds.
  4. Add the cauliflower rice, salt, and black pepper to taste. Cook, stirring occasionally, for 7 to 10 minutes, or until the cauliflower rice is crisp-tender and beginning to turn light brown in spots.
  5. Remove the skillet from the heat and add the lemon juice, seasoning mix or fresh herbs, and toasted almonds. Adjust with more salt, pepper, or lemon juice to taste.

Nutrition (per serving)

Calories 188, fat 13 g, carbs 16 g, sugar 4 g, Protein 7 g, sodium 45 mg

 

 

Banana Foster

Amazingly delicious, this banana foster is super easy to put together and ready in just no time.

Serves 4 | Prep. time 10 minutes | Cooking time 15 minutes

Ingredients

  • 4 bananas
  • ¾ cup sugar
  • 1 teaspoon vanilla extract
  • ½ cup light cream
  • 4 scoops vanilla ice-cream

Directions

  1. In a non-stick frying pan, add the sugar and vanilla extract. Let it melt over -medium-low heat and pour in the cream.
  2. Mix until a light caramel develops and add the halved bananas to the mixture.
  3. Cook for 5 minutes and serve with vanilla ice cream.
  4. Serve and enjoy.

Nutrition (per serving)

Calories 377, fat 8 g, carbs 73 g, sugar 59 g, Protein 3 g, sodium 37 mg

 

 

***These recipes and more are found in Louise Davidson’s Cheap and Wicked Good!: 30-Minute Budget-Friendly Recipes for Everyday Meals. To get your own recipes, click on the cover below or click here.

To download or print the featured recipes, click here.

Cracker Barrel Copycat Recipes

Book Name : Cracker Barrel Copycat Recipes
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Enjoy the heartwarming flavors of classic southern comfort food with these easy Cracker Barrel–inspired recipes. From homestyle favorites like chicken and dumplings and stuffed pork chops to crispy sides and creamy desserts, these dishes bring cozy, old-fashioned goodness right to your kitchen, perfect for any night and family dinners.

French Toast

There is nothing ordinary about this amazing French toast recipe. This copycat will make you feel like you are in the restaurant on a weekend morning.

Serves 2-4 | Prep. time 5 minutes | Cooking time 4–6 minutes

Ingredients

  • 8 slices Texas toast or sourdough bread
  • 4 eggs
  • 1 cup milk
  • 2 tablespoons sugar
  • 4 teaspoons vanilla extract
  • 2 pinches salt
  • Butter and syrup for serving

Directions

  1. Whisk the eggs, milk, sugar, vanilla, and salt together in a large bowl.
  2. Heat a griddle or skillet over medium heat. Spray with nonstick cooking spray.
  3. Dip each slice of bread in egg mixture, letting it soak for 25–30 seconds on each side.
  4. Transfer the slices to the griddle or skillet and cook for 2–3 minutes on each side, or until golden brown.
  5. Serve with butter and syrup.

 

 

Chicken and Dumplings

Chicken and dumplings is one of Cracker Barrel’s most loved recipes, and this copycat recipe now enables you to make it at home.

Serves 4 | Prep. time 30 minutes | Cooking time 20 minutes

Ingredients

  • 2 cups flour
  • ½ teaspoon baking powder
  • 1 pinch salt
  • 2 tablespoons butter
  • 1 scant cup buttermilk
  • 2 quarts chicken broth
  • 3 cups cooked chicken

Directions

  1. Make the dumplings by combining the flour, baking powder and salt in a large bowl. Using a pastry cutter or two knives, cut the butter into the flour mixture. Stir in the milk a little at a time until it forms a dough ball.
  2. Cover your countertop with enough flour that the dough will not stick when you roll it out. Roll out the dough relatively thin, then cut into squares to form dumplings.
  3. Flour a plate and transfer the dough from the counter to the plate.
  4. Bring the chicken broth to a boil in a large saucepan, then drop the dumplings in one by one, stirring continually. The excess flour will thicken the broth. Cook for about 20 minutes or until the dumplings are no longer doughy.
  5. Add the chicken, stir to combine, and serve.

 

 

Breaded Fried Okra

There are some vegetables that just scream “I am Southern,” and deep-fried okra is definitely one of them. This copycat recipe makes it easy to make at home.

Serves 4 | Prep. time 15 minutes | Cooking time 10 minutes

Ingredients

  • 1 pound fresh okra, rinsed and dried
  • 1 cup self-rising cornmeal
  • ½ cup self-rising flour
  • 1 teaspoon salt
  • 1 cup vegetable oil (for frying)
  • Salt and pepper to taste

Directions

  1. Heat the oil in a large skillet or deep fryer.
  2. Cut the okra into ½-inch pieces.
  3. Combine the cornmeal, flour and salt in a large bowl.
  4. Drop the okra pieces into the bowl and toss to coat. Allow to rest for a few minutes while the oil heats up.
  5. Using a slotted spoon, transfer the okra from the bowl into the hot oil. Cook for about 10 minutes or until the okra has turned a nice golden color.
  6. Remove from oil and place on a paper towel lined plate to drain. Season to taste with salt and pepper.

 

 

Stuffed Pork Chop

This stuffed pork chop copycat recipe from Cracker Barrel utilizes sausage and poultry seasoning to give your chops a whole new level of flavor.

Serves 8 | Prep. time 10 minutes | Cooking time 90 minutes

Ingredients

  • 8 pork chops
  • ½ pound sausages
  • 2 cups rice, cooked
  • 1 tablespoon chopped celery leaves
  • 1 tablespoon sausage drippings
  • 1 tablespoon chopped parsley
  • 1 small onion, grated
  • 1 teaspoon poultry seasoning
  • ½ teaspoon salt
  • ⅛ teaspoon pepper

Directions

  1. Preheat the oven to 350°F.
  2. Slice each pork chop on one side to create a pocket.
  3. Combine the cooked rice, sausage, celery leaves, sausage drippings, parsley, onion, poultry seasoning, salt, and pepper in a bowl and stir well.
  4. Stuff the mixture into the pockets you created in the pork chops.
  5. Bake, covered, for about 1½–2 hours.
  6. About 15 minutes before the chops are done, remove the cover to allow them to brown on top.

 

 

Beef Stew

Cracker Barrel’s beef stew is a perfect dish to eat on a cold winter’s night. With this copycat recipe you can make it at home to help make any night a little cozier.

Serves 4–6 | Prep. time 15 minutes | Cooking time 90 minutes

Ingredients

  • 1 pound stewing beef in medium sized chunks
  • 3 tablespoons vegetable oil (divided)
  • Salt and pepper to taste
  • ½ cup flour
  • 1 onion, chopped
  • 4 medium potatoes, cut into chunks
  • 5 carrots, peeled and cut into chunks
  • 2 large turnips, cut into chunks
  • 1 quart beef stock
  • 1 beef bouillon cube (like Herb-Ox)
  • 3 sprigs fresh thyme, or ¼ teaspoon dried thyme
  • ¼ cup ketchup
  • 1 cup peas

Directions

  1. Mix the flour, salt and pepper in a shallow dish. Add the chunks of meat to coat.
  2. In a large stock pot, heat 2 tablespoons of the oil over medium-high heat. Add the beef along with the flour. Cook, stirring frequently to ensure the meat and flour don’t burn. When the meat has browned, remove from the pot and set aside.
  3. Add the remaining oil to the pot along with the onions. Cook until the onions have softened, scraping up the bits of browned meat and flour for extra flavor.
  4. Return the meat to the pot along with potatoes, carrots and turnips. Stir in the beef stock, thyme and ketchup. Reduce heat to low and simmer for 1½ hours, stirring occasionally.
  5. When the stew is ready, remove the thyme sprigs and stir in the peas.

 

 

Banana Pudding

Banana pudding is as Southern a dessert as you will ever find. This copycat recipe from Cracker Barrel pays homage to the famous dessert.

Serves 8–10 | Prep. time 15 minutes | Chill time 1 hour 30 minutes

Ingredients

  • 6 cups milk
  • 5 eggs, beaten
  • ¼ teaspoon vanilla extract
  • 1⅛ cups flour
  • 1½ cups sugar
  • ¾ pound vanilla wafers
  • 3 bananas, peeled
  • 8 ounces Cool Whip or 2 cups of whipped cream

Directions

  1. In a large saucepan, heat the milk to about 170°F.
  2. Mix the eggs, vanilla, flour, and sugar together in a large bowl.
  3. Very slowly add the egg mixture to the warned milk and cook until the mixture thickens to a custard consistency.
  4. Layer the vanilla wafers to cover the bottom of a baking pan or glass baking dish. You can also use individual portion dessert dish or glasses.
  5. Layer banana slices over the top of the vanilla wafers. Be as liberal with the bananas as you want.
  6. Layer the custard mixture on top of the wafers and bananas. Move the pan to the refrigerator and cool for 1½ hours. When ready to serve, spread Cool Whip (or real whipped cream, if you prefer) over the top. Garnish with banana slices and wafers if desired.

 

 

***These recipes and more are found in Lina Chang’s Copycat Recipes: Making Cracker Barrel’s Most Popular Dishes at Home. To get your own copy, click on the cover below or click here.

To download or print the featured recipes, click here.

Easy and Flavorful Curry Recipes

Book Name : Easy and Flavorful Curry Recipes
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Discover the bold, comforting flavors of curry with easy, family-friendly recipes inspired by cuisines around the world. From rich Indian curries to creamy Thai favorites, these hearty one-pot dishes bring warmth, nutrition, and global flair to your table.

Panang Curry with Chicken

This Thai Panang chicken curry is creamy and delicate. If you do not want to make the Panang curry from scratch, you will find some in speciality Asian market. But, I must say, there is nothing better than homemade!

Serves 4 | Prep. time 15 minutes plus 30 minutes preparation of homemade Panang curry paste | Cooking time 20 minutes

Ingredients

For the Panang Curry Paste

  • 2 tablespoons lemongrass, sliced thin
  • 1 tablespoon coriander seeds, toasted
  • ½ teaspoon cumin seeds, toasted
  • 2 tablespoons black peppercorns, crushed
  • 1 tablespoon galangal, peeled and chopped
  • 6 kaffir lime leaves, cut very thinly
  • 2 tablespoons cilantro root, peeled and chopped
  • 1 teaspoon salt
  • 2 shallots, sliced thin
  • 5 cloves garlic, chopped
  • 1 teaspoon shrimp paste
  • 4 pieces of mace, toasted
  • 2 cardamom pods, toasted
  • 4 large green peppers, roasted
  • 10 big red dried chilies, soaked in water for 10 minutes.

For curry

  • 2-3 tablespoons Panang curry paste (homemade or store-bought), or according to taste
  • 2-3 tablespoons peanut or vegetable oil
  • 4 cups coconut milk
  • ⅔ pound boneless, skinless, chicken breast, cubed
  • 1 cup string beans, topped and cut into 1 ½- to 2-inch pieces
  • ½ cup carrot, peeled and sliced thinly
  • 2 tablespoons palm sugar (you may use coconut sugar, muscovado, or table sugar)
  • 2 tablespoons fish sauce, or to taste
  • 6 kaffir lime leaves, torn
  • ½ cup red and green bell pepper slices, chopped

For garnish and serving

  • Red chili peppers, sliced
  • ¼ cup fresh Thai basil leaves
  • Cooked jasmine rice

Directions

For Panang curry paste

  1. Pound first 4 ingredients in a mortar and pestle one at a time.
  2. Combine everything in a food processor and blend to make a smooth paste. You may also pound everything, adding ingredients one at a time in a large mortar and pestle, but the resulting flavor is better than when using a food processor. Note: Use rubber gloves when handling chili peppers to avoid pepper burns.
  3. Store in glass jars and refrigerate.

For curry

  1. Heat up a wok or pot over medium heat, and add the oil.
  2. Sauté the Panang curry paste until fragrant.
  3. Stir in the coconut milk and bring it to a boil, about 2 minutes.
  4. Add the chicken and cook, with frequent stirring, until chicken is done, about 10-15 minutes.
  5. Add the string beans, carrot, sugar, fish sauce, kaffir lime leaves, and bell pepper.
  6. Reduce the heat. Cover the pot and let it simmer until the sauce begins to thicken, about 5 minutes.
  7. Adjust the flavor according to taste with more fish sauce, if necessary.
  8. Remove from heat, and garnish with chili and Thai basil.
  9. Serve with cooked jasmine rice.

Nutrition per serving

Calories 313, fat 32 g, carbs 21 g, sugar 2 g, Protein 36 g, sodium 1007 mg

 

 

Spicy Keema Curry

Minced beef curry or keema curry is a popular curry dish in India loved by everyone. It’s very easy to prepare, with a uniquely layered flavor that makes it stand out from other curries.

Serves 4 | Prep. time 15 minutes | Cooking time 30-35 minutes

Ingredients

  • 2 tablespoons vegetable oil
  • 1 yellow or white onion, finely chopped
  • 1 pound minced or ground beef
  • 1 tablespoon fresh ginger, peeled and minced
  • 1 tablespoon garlic, minced
  • 2 tablespoons tomato paste
  • 2 tablespoons curry powder
  • 1 teaspoon garam masala
  • 1 teaspoon cayenne pepper
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1 cup low-sodium beef stock
  • ½ cup full-fat coconut milk
  • 1 cup flat-leaf parsley, finely chopped
  • 2 tablespoons fresh lemon juice

Directions

  1. Heat the oil in a large skillet or pan over medium heat.
  2. Add the onion for 3-5 minutes until it becomes soft.
  3. Add the beef and cook on high heat until no longer pink, stirring regularly for about 5 minutes.
  4. Add the garlic and ginger. Cook for another 2 minutes, stirring frequently.
  5. Add the tomato paste, curry powder, garam masala, cayenne pepper, and a pinch of salt and black pepper. Cook for 2 minutes until fragrant, stirring frequently.
  6. Add the beef stock, coconut milk, parsley, and lemon juice. Bring to a boil.
  7. Lower the heat, cover, and cook the curry for 15-20 minutes until the beef is done and the juices evaporate.
  8. Serve warm with bread or steamed rice.

Nutrition per serving

Calories 462, fat 38 g, carbs 10 g, sugar 4 g, Protein 23 g, sodium 246 mg

 

 

Filipino-Inspired Tropical Beef Curry

This curry takes some time to cook, but it’s still easy to prepare. The crunchiness of the veggies along with the tenderness of the meat will leave you more than satisfied.

Serves 6 | Prep. time 15 minutes | Cooking time 2 hours

Ingredients

  • ¼ cup vegetable oil
  • 2 medium potatoes, peeled and cubed
  • 2 carrots, peeled and sliced into half moons
  • 1 medium yellow or white onion, finely chopped
  • 3 pounds chuck roast, cut into bite-sized pieces
  • 4 garlic cloves, minced
  • 1 (1-inch) piece fresh ginger, peeled and sliced into thin sticks
  • 1 tablespoon fish sauce
  • 2 cups water
  • 1 (13½-ounce) can full-fat coconut milk
  • 2 tablespoons curry powder
  • Pinch of kosher salt
  • Pinch of freshly ground black pepper
  • ½ red bell pepper, cored, seeded, and sliced
  • ½ green bell pepper, cored, seeded, and sliced

Directions

  1. Heat the oil in a large pot over medium-high heat.
  2. Add the potato cubes. Fry for 3-5 minutes until they start to become golden-brown. Drain them over paper towels and set them aside.
  3. Add the carrots to the same pot. Cook for 2 minutes. Drain over paper towels and set aside.
  4. Working in batches, fry the beef cubes in batches until golden-brown. Drain over paper towels and set aside.
  5. Leave about 2 tablespoons of oil in the pot and discard the rest. Lower the heat to medium
  6. Add the onion. Cook for 3 minutes until softened.
  7. Add the garlic and ginger. Cook for 2 minutes while stirring.
  8. Stir in the fish sauce. Cook for another 2 minutes.
  9. Add the water, cover, and cook for 60-70 minutes over low heat until the meat becomes tender.
  10. Add the coconut milk. Cook over low heat for 6-10 minutes until the sauce reduces.
  11. Stir in the fried potatoes and carrots. Cook for 3-5 minutes until they soften.
  12. Add a pinch of salt and pepper. Cook for 6-8 minutes until the sauce starts to thicken.
  13. Add the bell peppers. Cook for a few more minutes.
  14. Serve warm.

Nutrition per serving

Calories 782, fat 60 g, carbs 21 g, sugar 3 g, Protein 41 g, sodium 417 mg

 

 

Indian Seafood Curry

Creamy, flavorful, and easy to make are the perfect words to describe this curry.

Serves 8 | Prep. time 15 minutes | Cooking time 45 minutes

Ingredients

  • 2 pounds frozen mixed seafood, thawed
  • Sea salt, to taste
  • 2 tablespoons vegetable oil
  • 2 tablespoons unsalted butter
  • 1 yellow or white onion, finely chopped
  • 6 garlic cloves, minced
  • 1 tablespoon fresh ginger, peeled and minced
  • 1 ½ tablespoons garam masala
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric
  • 1 ½ teaspoons chili powder
  • 2 cups full-fat coconut milk
  • 1 cup low-sodium chicken broth
  • 1 teaspoon granulated sugar
  • Freshly ground black pepper, to taste
  • 2 teaspoons fresh lemon juice

Directions

  1. Wash and clean the seafood thoroughly and pat it dry. Remove shells, if any, and season it with a pinch of salt.
  2. Heat the oil in a large skillet or pan over medium-high heat.
  3. Working in batches, fry the seafood. Drain it over paper towels and set it aside.
  4. Melt the butter in the same pan over medium heat.
  5. Add the onion and cook for 2-3 minutes until it softens.
  6. Add the ginger and garlic. Cook for 1 minute.
  7. Add the coconut milk, broth, sugar, and a pinch of salt and pepper. Simmer over low heat for 5-7 minutes until the sauce starts to thicken.
  8. Add the seafood to the sauce and toss until well-coated.
  9. Heat the curry for 4-6 minutes until heated through.
  10. Stir in the fresh lemon juice before serving. Taste and adjust seasoning with salt if needed.

Nutrition per serving

Calories 267, fat 21 g, carbs 15 g, sugar 6 g, Protein 7 g, sodium 684 mg

 

 

Classic Indian Paneer Tikka Masala

This curry is usually made with chicken, but this vegetarian version is just as delicious.

Serves 3 to 4 | Prep. time 15 minutes | Cooking time 40 minutes

Ingredients

  • 1 tablespoon vegetable oil
  • 1 yellow onion, thinly sliced
  • 1 tablespoon fresh ginger, peeled and minced
  • 1 garlic clove, minced
  • 14 ounces tomato purée
  • ½ tablespoon tomato paste
  • ½ tablespoon granulated sugar
  • Kosher salt, to taste
  • 2 tablespoons Greek yogurt
  • 3 tablespoons curry powder, divided
  • 7 ounces paneer, cubed
  • 1 green bell pepper, cored, seeded, and diced
  • ¼ cup double or heavy cream

Directions

  1. In a large saucepan over medium heat, add the oil. When hot, add the onion. Cook for 4 to 5 minutes until soft and golden-brown.
  2. Add the ginger and garlic. Cook for 2 minutes, stirring frequently until softened.
  3. Add 2 tablespoons of curry powder. Cook for another minute while stirring.
  4. Stir in the tomato purée, tomato paste, sugar, and a pinch of salt. Cook over low heat until the mixture starts to thicken, about 5 minutes.
  5. In the meantime, combine the remaining tablespoon of curry powder, yogurt, and paneer in a large mixing bowl. Set aside.
  6. Add the double or heavy cream to the curry. Cook for 2-4 minutes. Turn off the heat and set aside.
  7. Place a grill over high heat, greasing it with some oil or cooking spray. Working in batches, grill the paneer and bell pepper pieces until charred on both sides.
  8. Pour the curry into a deep serving plate.
  9. Top it with the grilled paneer and pepper pieces before serving.

Nutrition per serving

Calories 437, fat 34 g, carbs 19 g, sugar 5 g, Protein 18 g, sodium 203 mg

 

 

Saucy Chickpea Curry

If you want a quick, hearty, and delicious meal, this curry will do the trick. It’s also very versatile—you can serve it as a main or side dish.

Serves 6 | Prep. time 10 minutes | Cooking time 10-15 minutes

Ingredients

  • 2 tablespoons vegetable oil
  • 4 cups canned chickpeas, drained and rinsed
  • 1 yellow or white onion, finely chopped
  • 2 teaspoons garam masala
  • 2 teaspoons ground ginger
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 2½ cups tomato purée
  • 1 cup full-fat coconut milk

Directions

  1. In a large pot over medium heat, heat the oil.
  2. Add the onion. Cook for 3-4 minutes until softened.
  3. Add the chickpeas, garam masala, ginger, salt, and pepper. Cook for 2-3 minutes until any remaining liquid evaporates.
  4. Add the remaining ingredients. Cook for a few minutes until the curry is heated through.
  5. Serve hot.

Nutrition per serving

Calories 326, fat 17 g, carbs 37 g, sugar 11 g, Protein 10 g, sodium 677 mg

 

 

 

***These recipes and more are found in Louise Davidson’s Cooking Curries: Family-Friendly Nutritious Curry Recipes from Around the World. To get your copy, click on the cover below or click here.

To download or print the featured recipes, click here.

Delicious Italian Classics to Cook at Home

Book Name : Delicious Italian Classics to Cook at Home
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Experience the timeless flavors of Italy with these classic recipes. From hearty soups and creamy risottos to tender meats and indulgent desserts, these authentic Italian dishes bring warmth, comfort, and the joy of “mangia bene,” eating well, right to your kitchen.

Minestrone

This is an easy soup that is very traditional and very satisfying. Serve with crusty bread for dunking.

Serves 6 | Preparation: 45 minutes

Ingredients

  • 2 tablespoons olive oil
  • 1 medium potato, diced (about 1 cup)
  • 2 tablespoons onion, diced
  • 1 carrot, cubed (about ½ cup)
  • 1 celery stalk, sliced
  • 2 cloves garlic, peeled and sliced
  • 1 cup zucchini, diced
  • 2 cans low-sodium chicken broth (15 ounces each)
  • 1 can cannelloni beans (15 ounces)
  • 1 can Italian-style stewed tomatoes (14 ounces)
  • Salt and freshly ground pepper
  • 1 cup small pasta, uncooked
  • Parmesan cheese

Preparation Method

  1. In a saucepan, heat olive oil over medium heat. Add potato, onion, and carrot. Cook 5–7 minutes until vegetables are softened, then add all remaining ingredients except pasta, and bring to a boil.
  2. Reduce heat, add pasta, and cook until pasta is done. Season the minestrone with salt and pepper to taste.
  3. To serve, ladle into soup bowls. Top with parmesan cheese.

 

 

Caesar Salad

The salad is accredited to an Italian immigrant who opened a restaurant in the United States, not the commonly assumed Julius Caesar. The dressing is bright and tangy.

Serves 4–6 | Preparation: 15 minutes

Ingredients

  • 1 bunch romaine lettuce, cleaned and torn into bite-sized pieces
  • 1 cup fresh croutons, 1-inch pieces, toasted
  • Ses salt and freshly ground pepper

Dressing

  • ½ cup olive oil
  • 2 egg yolks
  • 1 clove garlic, peeled
  • ⅓ cup parmesan cheese, grated
  • 2 tablespoons lemon juice
  • 1/8 teaspoon mustard powder
  • 1 anchovy fillet
  • ½ teaspoon salt
  • Freshly ground black pepper

Preparation Method

  1. Arrange lettuce in serving bowl.
  2. In a food processor, combine all dressing ingredients. Process until well blended. Adjust seasoning with salt and pepper to taste.
  3. Prior to serving, pour dressing on lettuce and toss. Add croutons, toss again, and serve immediately.

 

 

Gnocchi Basic Recipe

Translated as “little lumps” these are simple pillows of dough created from a potato base. They are eager to soak up sauce.

Serves 6 | Preparation: 60 minutes

Ingredients

  • 1½ pounds boiling potatoes (do not substitute new potatoes; they do not have the same starch level required)
  • 1 ½ cups all-purpose flour
  • Olive oil

Preparation Method

  1. Boil the potatoes, skins on, in a large pot of water until tender, about 30 minutes. Drain.
  2. As soon as you can touch them, remove the skins from hot potatoes. Press the potatoes through a food mill, and turn onto counter. Add most of the flour, and begin to knead. When the mixture is smooth and soft, but still sticky, there is enough flour.
  3. Roll dough out into 1-inch-thick logs. Slice into ¾-inch pieces dusting hands and knife with flour as needed. Next, shape the gnocchi by rolling each along a fork, creating grooves. They should become barrel-shaped. Continue until all have been rolled.
  4. To cook: boil 4 quarts of water in a large, wide pot to which about a tablespoon of olive oil has been added. Drop gnocchi, in batches, and cook for just 8–10 seconds, scooping out with a slotted spoon. Transfer to serving plate and keep warm.

 

 

Gnocchi Piedmont Style

This is another regional favorite. It has grown to be loved across Italy and beyond.

Serves 6 | Preparation: 40 minutes

Ingredients

  • 1 batch gnocchi, cooked
  • 4 cups tomato sauce
  • 1 cup fresh mushrooms, sliced
  • ½ cup prosciutto, chopped
  • 1 tablespoon butter
  • 2 green onions, chopped
  • 1 cup heavy cream (35% fat)
  • ¼ teaspoon nutmeg
  • ½ teaspoon freshly ground black pepper
  • ⅓ cup parmesan cheese, freshly grated
  • ¼ cup fresh parsley, chopped

Preparation Method

  1. Melt butter in saucepan over medium heat. Add mushrooms, prosciutto, onions, and cook until softened. Stir in cream, pepper, and nutmeg, and heat to boiling. Reduce heat and cook, uncovered, until thickened, about 15 minutes. Stir frequently.
  2. Stir in spaghetti sauce, and simmer an additional 10–12 minutes until heated through.
  3. Serve over hot gnocchi. Sprinkle with parmesan and chopped parsley.

 

 

(Risotto Quattro Formaggi) Italian Rice with four cheeses

This rice is very rich and creamy. The four cheeses create a complex flavor profile.

Serves 4 | Preparation: 25–30 minutes

Ingredients

  • 2 tablespoons olive oil
  • ½ cup onion, finely chopped
  • 1 cup Arborio rice
  • 2 tablespoons dry white wine
  • 3–4 cups chicken broth
  • ½ cup ricotta cheese
  • ¼ cup mozzarella, shredded
  • ¼ cup blue cheese (or gorgonzola)
  • ¼ cup parmesan, grated
  • 1 tablespoon fresh parsley, chopped

Preparation Method

  1. Heat oil in a large saucepan over medium heat. Cook onion until tender and translucent, about 5 minutes.
  2. Stir in rice, and cook 3–4 minutes, stirring. Add wine, and cook until liquid evaporates.
  3. Start with half cup of broth poured over rice mixture. Stir often while cooking. When liquid has evaporated, repeat 1 cup at a time.
  4. When rice is creamy and softened, remove from heat and stir in all cheeses. Sprinkle with parsley prior to serving.

 

 

Veal Scaloppini with Marsala and Mushroom Sauce

The veal is made even tender by flattening out prior to cooking. Marsala wine and mushrooms create a flavorful, quick sauce.

Serves 4 | Preparation: 25 minutes

Ingredients

  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 pound veal scaloppini, flattened
  • 1 cup sliced mushrooms
  • 1 small clove garlic, thinly sliced
  • Flour for dredging
  • Sea salt and freshly ground black pepper
  • 1 cup veal stock
  • 1 cup dry Marsala wine
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard

Preparation Method for the scaloppini

  1. Pound out the veal with a mallet or rolling pin to about ¼ inch
  2. In a large skillet, heat the olive oil and 1 tablespoon of the butter over medium-high heat. When the oil is hot, dredge the veal in flour. Salt and pepper both sides. Dredge only as many as will fit in the skillet.
  3. Cook veal about 1 minute on each side or until cooked through. Remove from skillet, and place on an oven-proof platter. Keep warm, in oven, while remaining veal is cooked.

Preparation Method for the Marsala sauce

  1. In the same skillet, add 1 tablespoon of olive oil. On medium-high heat, sauté mushrooms and garlic until softened. Remove the mushrooms from the pan and set aside.
  2. Add the veal stock and loosen any remaining bits in the pan. On high heat, let reduce by half, about 6-8 minutes. Add Marsala wine and lemon juice and in the same manner reduce by half, about 6–8 minutes. Add the mushroom back in the saucepan, and stir in the Dijon mustard. Warm for 1 minute on medium-low heat. Remove from heat, stir in the remaining butter to make the sauce silkier.
  3. To serve, pour sauce over veal, and serve immediately.

 

 

Classic Tiramisu in a Glass

Is there a better way to finish a great Italian meal than have a creamy delicious tiramisu? I think not! This recipe calls for all the traditional ingredients we use to make this classic dessert.

Serves 6 | Preparation: 3h30 minutes or more

Ingredients

  • 1½ pounds mascarpone
  • 6 eggs
  • ⅔ cup sugar
  • 2 teaspoons of vanilla
  • 1 cup Espresso – very strong
  • Amaretto liquor (optional)
  • 18 Lady fingers cookies
  • Cocoa powder
  • Mint leaves for decoration

Preparation Method

  1. Beat eggs, sugar, and vanilla about 8-10 minutes, until it’s very smooth and the cream has become fluffy and almost white. Incorporate the mascarpone cheese, and mix for an additional 4 to 6 minutes.
  2. Prepare the espresso so it is very strong. Pour the coffee into a shallow bowl, and if desired, add some amaretto to taste. Break the lady finger cookies in two before soaking. Soak the cookies one piece at a time very quickly, literally in and out of the coffee. Let rest on a plate.
  3. To assemble the tiramisu, deposit 1 tablespoon of the mascarpone cream at the bottom of serving glass, just so it barely covers the bottom. Place 2 or 3 pieces of the soaked cookie, and cover with the mascarpone cream. Lightly sprinkle with cocoa powder. Repeat another layer of cookies and cream and cocoa powder until the glass is almost filled. Finish with the cocoa powder.
  4. Refrigerate at least 3 hours before you are ready to serve.
  5. Decorate with fresh mint leaves.

 

 

***These recipes and more are found in Gabriella Lepore’s Mangia! Classic Italian Recipes. To get your own copy, click on the cover below or click here.

To download or print the featured recipes, click here.

Forgotten Slow Cooker Recipes Worth Remembering

Book Name : Forgotten Slow Cooker Recipes Worth Remembering
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Warm, hearty, and full of nostalgia. These old-fashioned slow cooker recipes bring back the comforting flavors of generations past. From creamy casseroles to rich soups and sweet desserts, rediscover the simple joy of letting your crock pot do the work while your kitchen fills with the aroma of home-cooked love.

Breakfast Casserole

Here is another make-ahead breakfast that you won’t regret making. An American household meal, especially in the 60s and 70s, this breakfast casserole is a combo of hash browns, sausage, cheese, and milk.

Serves 6 | Prep. time 20 minutes | Cooking time 8 hours

Ingredients

  • 1 large bag frozen hash browns, thawed
  • 12 eggs
  • 1 cup whole milk
  • 1 pound bulk breakfast sausage, cooked and crumbled
  • ¼ cup snipped chives
  • Black pepper to taste
  • 1 cup shredded cheddar cheese

Directions

  1. Butter the inside of the slow cooker and add the hash browns.
  2. In a mixing bowl, beat the eggs and add the milk, sausage, chives, and pepper.
  3. Pour the egg mixture over the hash browns and top with cheese.
  4. Then cover the slow cooker and cook it on LOW for 8 hours.

Nutrition per serving

Calories 530, fat 35 g, carbs 17 g, Protein 28 g, sodium 933 mg

 

 

Butternut Squash Soup

Called “butternut” because it was described to be as smooth as butter and sweet as a nut, this type of squash was bred by Charles Legett in Massachusetts in the mid-1940s. And later became a popular main ingredient for soup, especially when mixed with coconut milk, apple, and curry powder. This soup will warm you from the inside out as it did with many American families during the 50s onwards.

Serves 8 | Prep. time 15 minutes | Cooking time 4 hours

Ingredients

  • 4 pounds butternut squash, peeled and chopped
  • 1 onion, chopped
  • 2 tart apples, diced
  • 1½ tablespoons curry powder
  • 3 cloves garlic, minced
  • ½ teaspoon smoked paprika
  • Salt and black pepper, to taste
  • 1 quart vegetable stock
  • 1 (14-ounce) can coconut milk

Directions

  1. Mix all the ingredients EXCEPT the coconut milk in the crock pot.
  2. Cover it and cook it on HIGH for about 4 hours.
  3. Use an immersion blender to blend until smooth.
  4. Pour in the coconut milk and mix it until fully combined. Serve warm.

Nutrition per serving

Calories 201, fat 11 g, carbs 24 g, Protein 3 g, sodium 431 mg

 

 

Alpine Chicken

Also from my Grandma Sue’s recipe collection, this recipe came from one of my grandma’s friends who loved bringing it whenever they had a potluck party many years ago. It’s a unique combination of creamy sauce, almonds, butter, and Swiss cheese.

Serves 4 | Prep. time 10 minutes | Cooking time 6 hours

Ingredients

  • 4 boneless skinless chicken breasts
  • Salt and pepper to taste
  • ½ teaspoon dried thyme
  • 1 (10.5-ounce) can cream of chicken soup
  • ½ cup milk
  • 8 slices Swiss cheese
  • ½ cup sliced almonds
  • 1 (6-ounce) package chicken flavored stuffing
  • ½ cup salted butter, melted
  • Mashed potatoes or rice, for serving
  • Vegetables for serving

Directions

  1. Season the chicken breasts with salt, pepper, and thyme. Arrange them in the slow cooker.
  2. Mix the cream of chicken soup and milk in a bowl and spread it over the chicken.
  3. Top the with cheese, almonds, dry stuffing mix, and butter.
  4. Cover and cook on LOW for 6 hours.
  5. Serve warm with rice or mashed potatoes and steamed vegetables.

Nutrition per serving

Calories 896, fat 51 g, carbs 41 g, Protein 64 g, sodium 1472 mg

 

 

Sweet and Sour Pork Chops

This sweet and sour pork chops recipe was super popular in the 70s as Hawaiian cuisine became more and more popular.

Serves 6 | Prep. time 10 minutes | Cooking time 4–8 hours

Ingredients

  • 6 pork steaks, trimmed of fat
  • 2 tablespoons canola oil
  • 1 medium onion, sliced
  • 1 bell pepper, cored and sliced
  • 8 ounces button mushrooms, sliced
  • 1 cup tomato sauce
  • 3 tablespoons brown sugar
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • Salt and pepper to taste
  • Hot white rice, for serving

Directions

  1. Begin by browning the pork in the oil and draining it on a paper towel.
  2. Add the pork and the rest of the ingredients to the slow cooker.
  3. Cover and cook it for 6 hours on LOW or 4 hours on high.
  4. Once done, serve with the side of rice.

Nutrition per serving

Calories 273, fat 10 g, carbs 12 g, Protein 32 g, sodium 113 mg

 

 

Chuck Wagon Chili

Since the 60s, mixed beans, and ground beef make one classic combination that works a charm on any given day. Loaded with fiber and protein, this chili is just what the doctor ordered for a cold day.

Serves 4–6 | Prep. time 20 minutes | Cooking time 4–8 hours

Ingredients

  • 2 pounds ground beef
  • 1 medium onion, diced
  • 1 green bell pepper, diced
  • 1 jalapeño pepper, cored and minced
  • 3 tablespoons chili powder
  • Salt and pepper to taste
  • 1 teaspoon onion powder
  • 1 teaspoon cumin
  • 1 tablespoon brown sugar
  • 2 (14-ounce) cans diced tomatoes with juices
  • 2 cups tomato sauce
  • 1 (15-ounce) can pinto beans, drained and rinsed
  • 1 (15-ounce) can kidney beans, drained and rinsed
  • 1 beef bouillon cube, crumbled

Directions

  1. In a large skillet or Dutch oven, brown the beef and drain any excess fat.
  2. Transfer the meat to the slow cooker and add all the other ingredients.
  3. Cover and cook for 8 hours on LOW or 4 hours on HIGH.

Nutrition per serving

Calories 556, fat 32 g, carbs 32 g, Protein 35 g, sodium 969 mg

 

 

Loaded Mashed Potatoes

Potatoes have been around since the mid-18th century. By the 19th century, potatoes had become a common ingredient in Europe and the United States, especially where Irish, Scottish, German, and Polish immigrants settled in America. My Grandma Sue used to prepare mashed potatoes this way, so this is the way I prepare it to keep her memory alive on Christmas mornings.

Serves 6 | Prep. time 30 minutes | Cooking time 4 hours

Ingredients

  • 3 pounds potatoes, cubed and peeled
  • 1 (8-ounce) package cream cheese, softened
  • 1 cup sour cream
  • ½ cup butter, cubed
  • ¼ cup milk
  • ½ pound bacon strip, cooked, crumbled, plus more for garnish
  • 1 cup cheddar cheese, shredded
  • 1 cup pepper jack cheese, shredded
  • 4 green onions, sliced thinly
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • Salt and pepper, to taste
  • Fresh sage leaves for garnish (optional)

Directions

  1. Add the potatoes to a Dutch oven and soak them in water.
  2. Cover it with a lid and bring the water to a boil, reducing the heat once it begins to boil, and let it simmer until it becomes tender.
  3. Then drain it and add it to the pan, mash it with the cream cheese, sour cream, butter, and milk.
  4. Mix in the bacon, all the cheeses, onions powder, garlic powder, and salt pepper seasoning.
  5. Cover the mixture and place it in the fridge overnight.
  6. Once cooled, shift it to the slow cooker and cook with the lid for 2½ to 3 hours on LOW.
  7. To serve, transfer to a serving bowl, garnish with extra bacon and fresh sage leaves, if desired.

Nutrition per serving

Calories 519, fat 34 g, carbs 41 g, Protein 12 g, sodium 438 mg

 

 

Saucy Pears

When pears are in season, this is our family’s go-to dessert! It’s so easy, and delicious with a scoop of vanilla ice cream. In my great-aunt’s notes, she says this is one of grandpa Joe’s favorite desserts growing up.

Serves 2 | Prep. time 25 minutes | Cooking time 2½ hours

Ingredients

  • 6 firm pears, sliced in half
  • ¼ cup water
  • 1½ tablespoons lemon juice
  • 1 teaspoon cornstarch
  • 1 teaspoon water
  • 1 teaspoon vanilla
  • 3 tablespoons sultana raisins
  • 3 tablespoons apricot jam
  • 1 teaspoon grated fresh ginger
  • ½ teaspoon cinnamon

Directions

  1. Peel and core the pears.
  2. Butter the inside of the slow cooker and pour the water and lemon juice in. Arrange the pears, flat side down.
  3. Cover and cook on LOW for 2 hours.
  4. Combine the remaining ingredients and pour over the pears.
  5. Cover and cook on HIGH for 30 minutes.

Nutrition per serving

Calories 259, fat 1 g, carbs 65 g, Protein 1 g, sodium 231 mg

 

 

***These recipes and more are found in Louise Davidson’s Slow Cooker Forgotten Recipes: Old-Fashioned Crock Pot Classics That Are Still Amazing Today! To get your own copy, click on the cover below or click here.

To download or print the featured recipes, click here.

Simple One-Pot Dishes You Can Prep in Advance

Book Name : Simple One-Pot Dishes You Can Prep in Advance
Buy Now

Make weeknight dinners a breeze with quick, one-pot freezer meals that are easy to prep, freeze, and enjoy anytime. Perfect for busy schedules, these comforting make-ahead dishes save time without sacrificing flavor.

Soulful Beef Chili

Cook Time: 1 hour – Prep Time: 10 min – Servings: 4-6

 

Ingredients

  • 1 pound beef stew meat
  • 2 15-oz cans pinto beans, drained
  • 2 15-oz cans stewed tomatoes, liquid reserved
  • 1 15-oz can yellow hominy, drained
  • 1 cup yellow onion, diced
  • 3 cups tomato juice
  • 2 cups beef broth
  • ½ cup poblano pepper, diced
  • 4 garlic cloves, crushed and minced
  • 2 teaspoons cocoa powder
  • 2 teaspoons molasses
  • 1 tablespoon crushed red pepper flakes
  • 2 teaspoons smoky paprika
  • 2 teaspoons chili powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper

Directions

  1. Add the stew meat, pinto beans, stewed tomatoes with liquid, hominy, and yellow onion to a large freezer bag or other storage container.
  2. Pour in the tomato juice and beef broth. Add the poblano pepper, garlic, cocoa powder, and molasses. Mix well.
  3. Season with crushed red pepper, smoky paprika, chili powder, onion powder, salt and pepper. Mix again and seal tightly. Place in the freezer until ready to use.
  4. Serving Day: Take package out of the freezer and let frost for 12 hours in the refrigerator.
  5. Place the contents in a large stockpot and bring to a boil. Boil for 5 minutes before covering and reducing heat to low.
  6. Simmer for 1 hour or until meat is cooked through.

 

 

Old World Chicken Cacciatore

Cook Time: 8 hours – Prep Time: 10 min – Servings: 4

 

Ingredients

  • 8 chicken breasts and thighs
  • ½ cup red onion, diced
  • 1 cup green bell pepper, cubed
  • 1 cup red bell pepper, cubed
  • 3 garlic cloves, crushed and minced
  • 1 28-oz can crushed tomatoes, liquid reserved
  • ½ cup dry red wine
  • ¼ cup fresh basil
  • 2 tablespoons fresh oregano
  • 1 bay leaf
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • Fresh, grated parmesan cheese, for garnish

Directions

  1. Place the chicken breast in a large freezer bag or other storage container.
  2. Add in the red onion, green bell pepper, red bell pepper and garlic
  3. In a bowl combine the tomatoes, with the liquid, dry red wine, basil, oregano, bay leaf, salt and black pepper. Mix well.
  4. Pour over the chicken and vegetables. Seal the container and place in the freezer.
  5. Serving Day: Remove the contents from the freezer and thaw for 12 hours in the refrigerator.
  6. Place the contents in a slow cooker and cook on low for 8 hours, or until chicken is cooked through and juices run clear.
  7. Garnish with fresh grated parmesan, if desired.

 

 

Pork Medallions with Shallot Sauce

Cook Time: 25 min – Prep Time: 10 min – Servings: 6

 

Ingredients

  • 1 ½-pounds pork tenderloin, sliced into medallions
  • 2 cups mushrooms, sliced
  • 1 cup fresh peas
  • ¼ cup shallots, sliced
  • ¼ cup balsamic vinegar
  • 1 cup chicken stock
  • ¼ cup olive oil
  • 1 tablespoon brown sugar
  • 1 teaspoon thyme
  • 1 teaspoon salt
  • 1 teaspoon black pepper

Directions

  1. Place the pork medallions, mushrooms, and peas in a large freezer bag or other storage container.
  2. In a bowl combine the shallots, balsamic vinegar, chicken stock, olive oil, brown sugar, thyme, salt, and black pepper. Mix well.
  3. Pour the shallot sauce over the pork. Seal the container tightly and place in the freezer.
  4. Serving Day: Remove the contents from the freezer and thaw in the refrigerator for 12 hours.
  5. Place the contents in a large skillet and cook over medium high heat for 3-5 minutes or until sauce reduces slightly.
  6. Reduce heat to a medium-low simmer and cook for 20 minutes or until pork medallions are cooked through.

 

 

Aloha Shrimp

Cook Time: 15 min – Prep Time: 10 min – Servings: 4

 

Ingredients

  • 1½ pounds shrimp, peeled and deveined
  • 1 cup red onion diced
  • 1 cup bell pepper, chopped
  • 1 15-oz can pineapple chunks, liquid reserved
  • 3 garlic cloves, crushed and minced
  • ¼ cup butter, cubed
  • 1 tablespoon crushed red pepper flakes
  • 2 tablespoons unsweetened shredded coconut
  • 1 tablespoon fresh lemongrass, chopped
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • Cooked rice for serving (optional)

Directions

  1. In a large freezer bag or other storage container combine the shrimp, red onion, red bell pepper, and pineapple chunks.
  2. Combine the reserved pineapple liquid with the garlic, cubed butter, red pepper flakes, coconut, lemongrass, salt, and black pepper. Mix well and pour over the shrimp.
  3. Seal the container tightly and place in the freezer.
  4. Serving Day: Remove the contents from the freezer and thaw in the refrigerator for 12 hours.
  5. Add the contents to a large sauté pan and heat over medium high heat for 3-5 minutes.
  6. Reduce heat to medium and cook for an additional 7-10 minutes or until shrimp is cooked through. Serve with cooked rice if desired.

 

 

Tomato Basil Soup

Cook Time: 4 hours – Prep Time: 10 min – Servings: 4-6

Ingredients

  • 4 cups heirloom tomatoes, chopped
  • 1 cup yellow onion, diced
  • 3 garlic cloves, crushed and minced
  • 2 cups vegetable stock
  • 2 cups tomato juice
  • 1 cup heavy cream
  • 1 tablespoon honey
  • 2 cups fresh basil, chopped
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • Fresh croutons for garnish

Directions

  1. Combine the tomatoes, onion, and garlic in a large freezer bag or other storage container.
  2. In a bowl combine the vegetable stock, tomato juice, heavy cream, and honey. Season with the basil, salt, and black pepper. Mix well.
  3. Pour the liquid into the bag, seal tightly, and place in the freezer.
  4. Serving Day: Remove the contents from the freezer and thaw in the refrigerator for up to 12 hours, or thaw in a microwave on the defrost setting.
  5. Place the contents in a slow cooker and cook on low for 4 hours. Leave as a chunky rustic soup, or for a creamier consistency, place half of the contents in a blender and puree until smooth before transferring back into the pot and stirring.
  6. Garnish with fresh croutons for serving, if desired.

 

 

Cherry Vanilla Cobbler

Cook Time: 40 min – Prep Time: 10 min – Servings: 6

Ingredients

  • 2 cups canned cherries
  • 1 cup flour
  • 1 cup white sugar
  • 1 tablespoon baking powder
  • 1 cup heavy cream
  • ½ cup butter, cubed
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • Fresh cream for serving

Directions

  1. Add the cherries to a large freezer bag or other storage container.
  2. In a small bowl combine the sugar, flour, and baking powder and add to the cherries. Toss to mix.
  3. In another bowl combine the heavy cream, cubed butter, vanilla extract, cinnamon, and salt. Mix well and add to the container. Seal tightly and place in the freezer.
  4. Serving Day: Remove the contents from the freezer and thaw in a microwave on the defrost setting.
  5. Preheat the oven to 400°F/204°C.
  6. Transfer the contents to a lightly oiled 8×8 baking dish.
  7. Place in the oven and bake for 30-35 minutes or until bubbly and golden.
  8. Drizzle with fresh cream before serving, if desired.

 

 

***These recipes and more are found in Louise Davidson’s Freezer Meals Recipes: Easy One-Pot Make Ahead Dump Meals. To get your copy, click on the cover below or click here.

To download or print the featured recipes, click here.

Favorite Copycat Breakfast Recipes

Book Name : Favorite Copycat Breakfast Recipes
Buy Now

IHOP Chocolate Chip Pancakes Copycat Recipe

A deliciously fun breakfast recipe, especially for chocolate lovers. You will surely love to enjoy these chocolate pancakes.

Serves 6 | Prep. time 10 minutes | Cooking time 1 hour 6 minutes

Ingredients

  • 2 cups baking mix
  • 2 tablespoons instant chocolate drink mix
  • 2 teaspoons baking powder
  • 1 cup milk
  • ½ cup sour cream
  • 1 egg
  • ¼ cup miniature semisweet chocolate chips
  • Cooking spray

Preparation

  1. In a large bowl, mix the biscuit mix, drink mix, and baking powder.
  2. In another bowl, beat the milk, sour cream, and eggs until well combined. Add the flour mixture and mix until just moistened. Fold in the chocolate chips.
  3. Grease a nonstick skillet with cooking spray and heat over medium-low heat. Add the desired amount of mixture and cook for 3–4 minutes. Flip and cook for about 2 minutes. Repeat with the remaining mixture.
  4. Serve warm.

Nutrition Facts per serving

Calories 160, fat 7.7 g, sodium 287 mg, carbs 19 g, sugar 7 g, protein 3 g

 

 

Denny’s Ultimate Omelet® Copycat Recipe

Denny’s Ultimate Omelet is a fresh and flavorful breakfast for egg lovers. It is served with a versatile cheese sauce. Preparation is simply irresistible. Enjoy this classic and hearty breakfast.

Serves 1 | Prep. time 10 minutes | Cooking time 15 minutes

Ingredients

  • 2 large eggs
  • Salt and pepper to taste
  • 2 bacon strips, diced
  • 1 breakfast pork sausage, casing removed and chopped
  • 2 medium white mushrooms, sliced thin
  • 1 tablespoon diced onions
  • 1 tablespoon fire-roasted red bell pepper
  • 1 tablespoon diced tomatoes
  • 1 tablespoon butter
  • 2 tablespoons shredded cheddar cheese
  • Buttered toasts and breakfast potatoes for serving

Preparation

  1. In a mixing bowl, whisk the eggs and season with salt and pepper to taste. Set aside
  2. Heat a medium saucepan or skillet over medium heat. Add the diced bacon and stir-cook until the bacon is crisp, about 3 minutes. Drain over paper towels and set aside.
  3. In the same skillet, add the sausage if it’s not pre-cooked and stir cook until cooked through. Add the onion and stir cook for 1 minute. Add mushrooms and stir cook for 1-2 minutes until mushrooms are soft. Add red peppers and tomatoes, stir cook for another 2 minutes. Add bacon stir a few times, remove from heat, and set aside.
  4. In a medium non-stick skillet, melt the butter over medium-low heat. Add the whisked eggs and let cook until settled or desired doneness, about 3-4 minutes. Close the heat.
  5. Add the mushroom-bacon mixture on one side of the omelet. Top with shredded cheese and fold the other half on top. Let the cheese melt for 1-2 minutes.
  6. Transfer to a plate and serve warm with buttered toasts and potatoes as desired.

Nutrition Facts per serving

Calories 710, fat 61 g, sodium 1220 mg, carbs 5 g, sugar 2 g, protein 36 g

 

 

Denny’s Chicken Fajita Breakfast Skillet Copycat Recipe

Pan-grilled tender chicken and roasted crisp potatoes star in this filling breakfast skillet from the iconic food chain. You won’t mind having it for dinner as well.

Serves 4 | Prep. time 10 minutes | Cooking time 30 minutes

Ingredients

  • 4 cups Russet baking potatoes, scrubbed and diced
  • 2 tablespoons olive oil
  • Salt to taste
  • 1 tablespoon vegetable oil
  • 4 chicken cutlets, thinly sliced and cut into bite-sized pieces
  • ½ teaspoon pepper
  • ¼ teaspoon salt
  • 1 cup diced bell peppers
  • 1 cup diced onion
  • 1 cup shredded cheddar cheese
  • 4 eggs
  • 1 cup salsa
  • ½ cup sour cream
  • Chopped cilantro and fresh avocado slices to garnish

Preparation

  1. Preheat the oven to 450°F (232°C). Line a baking sheet with parchment paper.
  2. In a mixing bowl, toss the potatoes and olive oil. Place the potatoes on a baking sheet and sprinkle with salt. Roast for 30–35 minutes.
  3. Season the chicken with salt and pepper.
  4. In a medium saucepan or skillet, heat the vegetable oil over medium heat. Add the chicken and stir-cook until evenly brown. Mix in the onions and peppers. Reduce heat and cook until chicken is cooked thoroughly, and veggies are softened. Remove from heat.
  5. Scramble the eggs with some oil in another skillet. Set aside.
  6. Add the potatoes to the chicken mixture and mix well. Sprinkle on the cheese and add the scrambled eggs. Top with salsa and sour cream.
  7. Serve warm with cilantro and avocado slices on top, if desired.

Nutrition Facts per serving

Calories 591, fat 33 g, sodium 1092 mg, carbs 36 g, sugar 8 g, protein 38 g

 

 

Waffle House Biscuit and Gravy Copycat Recipe

A classic Southern recipe for homemade buttermilk biscuits with rich, creamy sausage gravy. Soft and fluffy buttermilk biscuits make a wonderful pairing with creamy sausage gravy.

Serves 8 | Prep. time 20 minutes | Cooking time 17 minutes

Ingredients

Biscuits

  • 2 cups all-purpose flour
  • 1 tablespoon sugar
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 3 tablespoons cold butter, cubed
  • 1 tablespoon shortening
  • ¾ cup 2% milk

Sausage Gravy

  • 1 pound bulk maple pork sausage
  • ¼ cup all-purpose flour
  • 3 cups 2% milk
  • 2 tablespoons maple syrup
  • ¼ teaspoon ground sage
  • ½ teaspoon salt
  • ¼ teaspoon pepper

Preparation

  1. Preheat the oven to 400°F (204°C).
  2. To make the biscuits, in a large bowl, mix the flour, sugar, baking powder, salt, and pepper. Cut in the butter and shortening until the mixture becomes coarse and crumbly. Add the buttermilk and mix until just moistened.
  3. Place the dough on a lightly floured surface and knead it until a dough ball comes together. Flatten the dough to 1½-inch thickness. With a 2-inch biscuit cutter, cut 8 biscuits from the dough.
  4. Arrange the biscuits on a nonstick baking sheet in a single layer. Bake for 15–17 minutes or until golden.
  5. To make the sausage gravy, heat a large skillet over medium heat and cook the sausage for 6–8 minutes, breaking it into crumbles. Add the flour and stir until well combined. Stir in the milk and bring to a boil, stirring continuously. Cook for 4–6 minutes, stirring continuously. Stir in the remaining ingredients and remove from the heat.
  6. Remove from oven and set aside to cool slightly.
  7. Serve with warm biscuits.

Nutrition Facts per serving

Calories 450, fat 25 g, sodium 803 mg, carbs 38 g, sugar 10 g, protein 18 g,

 

 

Mimi’s Cafe Buttermilk Spice Muffins Copycat Recipe

Homemade healthy muffins with a soft texture. This incredible recipe for muffins is great for beginners.

Serves 12 | Prep. time 15 minutes | Cooking time 25 minutes

Ingredients

Muffins

  • 1½ cups all-purpose flour
  • 1 cup white whole wheat flour
  • 2¼ teaspoons baking soda
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground cinnamon
  • ½ cup honey
  • ¼ cup applesauce
  • ¼ cup butter
  • 3 eggs
  • ½ cup buttermilk

Topping

  • ½ cup sugar
  • 1 cup walnuts, chopped finely
  • ½ teaspoon ground nutmeg

Preparation

  1. Preheat the oven to 350°F (177°C). Grease a 12-cup muffin tin with cooking spray.
  2. In a bowl, mix the flours, baking soda, spices, and salt.
  3. In another bowl, beat the honey, applesauce, and butter until well combined. Add the eggs one at a time, beating well after each addition. Add the flour mixture and beat until just combined.
  4. Add the buttermilk and beat until just combined.
  5. In a bowl, mix together all of the topping ingredients. Transfer the mixture into the prepared muffin cups.
  6. Sprinkle each cup with the topping mixture and press slightly with the back of a spoon.
  7. Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and place on a wire rack to cool for about 10 minutes.
  8. Carefully invert the muffins onto the wire rack to cool completely before serving.

Nutrition Facts per serving

Calories 286, fat 12 g, sodium 290 mg, carbs 41 g, sugar 21 g, protein 7 g

 

 

Waffle House Hash Browns Copycat Recipe

Try some delicious potato hash browns that are tasty. You can easily make restaurant-style hash browns at home.

Serves 4 | Prep. time 10 minutes | Cooking time 20 minutes

Ingredients

  • 4 cups potatoes, peeled and shredded
  • 1 teaspoon salt
  • 1 cup ice
  • 2–3 tablespoons vegetable oil

Preparation

  1. In a large bowl, place the shredded potatoes, salt, ice, and enough water to cover. Stir until the salt dissolves. Cover and refrigerate for about 2 hours.
  2. Transfer the soaked potatoes to a colander and rinse under cold running water. Drain completely.
  3. In a large cast-iron skillet, heat the oil over medium heat. Add the potatoes and spread in an even layer.
  4. Cook for 12–15 minutes, without stirring. Carefully flip the potatoes and cook for 3–5 minutes more. Serve warm.

Nutrition Facts per serving

Calories 164, fat 7 g, sodium 590 mg, carbs 24 g, sugar 2 g, protein 3 g,

 

 

 

These recipes and more are found in Lina Chang’s Breakfast Copycat Recipes: Making Popular Restaurants’ Most Iconic Breakfast Dishes at Home. To get your own copy, click on the cover below or click here.

To download or print the featured recipes, click here.

Cozy Up with These Old-Fashioned Soup Recipes

Book Name : Cozy Up with These Old-Fashioned Soup Recipes
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There’s nothing quite like a steaming bowl of soup to bring comfort and warmth to the table. These forgotten soup recipes are timeless classics that prove the simplest ingredients can create the most satisfying meals. Perfect for cozy evenings, these vintage soups are ready to make a delicious comeback in your kitchen.

Three Sisters’ Soup

This soup is based on the “Three Sisters” agricultural technique, which involves growing corn, beans, and squash together. These three crops were staples in many Native American diets and were often cooked together in a nourishing soup. This is a fantastic recipe to feed a crowd and to use all of these three nutritious ingredients.

Serves 6 | Prep. time 15 minutes | Cooking time 50 minutes

Ingredients

  • 2 tablespoons vegetable oil
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • Salt and pepper to taste
  • 1 quart vegetable or chicken broth (made at home, if possible)
  • 1 bay leaf
  • 1 green or red pepper, diced
  • 2 cups white beans
  • 1 small butternut squash, diced, about 2 cups
  • 1½ cups corn kernels

Directions

  1. Warm the vegetable oil in a large pot over medium heat, then add the onion and garlic. Cook for 3–5 minutes, until softened and fragrant.
  2. Add the paprika, cumin, salt, and pepper and cook, stirring, for another minute or two, but take care not to let the spices burn. Add the broth and bay leaf.
  3. Stir in the green or red pepper, beans, squash, and corn.
  4. Bring the pot to a boil and reduce the heat to simmer.
  5. Let everything cook for about 30 minutes. Serve with your choice of bread or crackers.

Nutrition per serving

Calories 231, fat 10 g, carbs 28 g, sugar 3 g, Protein 8 g, sodium 442 mg

 

 

Corn Chowder

This creamy soup originated from the midwestern and southern states, but it’s popular everywhere now. Even the scent will take you back home to an autumn dinner around the table with your family. Made with corn, potatoes, and onions, this chowder is often flavored with bacon, and it’s a perfect summer soup for the whole family, especially when corn is in season.

Serves 6 | Prep. time 10 minutes | Cooking time 45 minutes

Ingredients

  • 3 ounces bacon, diced
  • 1 onion, diced finely
  • 1 carrot, peeled and shredded
  • 3 cups corn kernels
  • 2 potatoes, peeled and diced
  • 1 ½ quarts chicken or vegetable stock, homemade is preferred
  • ¾ cup heavy cream
  • Salt and pepper to taste
  • Fresh chopped chives, for serving

Directions

  1. In a Dutch oven over medium heat, cook the bacon until browned. Drain all but 2 tablespoons of the fat, and set the bacon aside on a sheet of paper towel to drain.
  2. To the hot bacon fat, add the onion and cook for 3–4 minutes, until softened but not brown.
  3. Stir in the carrot, corn, and potatoes and season with salt and pepper to taste.
  4. Pour the chicken or vegetable stock and cook for 30–35 minutes until the potatoes are tender.
  5. Finally, stir in the cream and bacon. Season to taste with salt and pepper.
  6. Serve hot with a sprinkle of chives and a hot, buttered biscuit.

Nutrition per serving

Calories 349, fat 22 g, carbs 31 g, sugar 7 g, Protein 7 g, sodium 790 mg

 

 

Old-Fashioned Virginia Peanut Soup

I first discovered this delicious peanut soup in a church potluck years ago, and the lady that brought was nice enough to share her recipe with me. I made it often, especially for oldest daughter who loves all things peanut butter. I tweaked it over the years by making it with peanut butter rather than peanuts. It gives the soup a creamier texture.  It may be quite different than what you’re used to, but I highly recommend it.

Serves 6 | Prep. time 10 minutes | Cooking time 40 minutes

Ingredients

  • ½ cup butter or vegetable oil
  • 1 onion, diced finely
  • 2 garlic cloves, minced
  • 2 celery stalks, diced
  • 2 cups peanut butter or roasted peanuts, if you prefer
  • 6 cups chicken stocks, homemade is preferred
  • ¼ cup all-purpose flour
  • 1 tablespoon lemon juice
  • Salt and pepper, to taste
  • Flat leaf parsley, for garnish
  • Roasted peanuts, for garnish

Directions

  1. In a large pot, melt the butter and cook the diced onion and minced garlic for 4–5 minutes on medium-low heat.
  2. Stir in the diced celery and flour, continue cooking and stirring for another 3–4 minutes.
  3. Season with salt and pepper to taste, and pour in the chicken stock. Stir to combine.
  4. Bring to a boil on high heat. Reduce heat to low and let simmer for 15 minutes.
  5. Using an immersion blender or a food processor, purée the soup until smooth.
  6. Transfer the soup back to the pot.
  7. Meanwhile, place the peanut butter in a medium bowl and gradually whisk in the cream until the mixture is loose and smooth.
  8. Gradually stir the peanut butter mixture into the soup and let it warm up over low heat, whisking to combine until smooth, about 5 minutes.
  9. Serve warm, garnished with chopped peanuts and fresh parsley, if desired.

Nutrition per serving

Calories 422, fat 37 g, carbs 16 g, sugar 6 g, Protein 12 g, sodium 857 mg

 

 

Senate Bean Soup

Enjoy the American heritage with this incredible Senate bean soup. This dish was a staple in the U.S. Senate’s dining room for over a century, a warm and hearty meal for the guests. It has simple ingredients like beans, ham hock, onion, and butter. This soup is an addictive and traditional recipe that always brings people together.

Serves 4 | Prep. time 10 minutes | Soaking time 8 hours or overnight | Cooking time 3 hours

Ingredients

  • 2 tablespoons butter
  • 1 onion, diced finely
  • 1 pound dry navy beans
  • 2 quarts water
  • 1 pound smoked ham hock
  • 2 tablespoons cold butter

Directions

  1. Let the navy beans soak overnight in cold water. Drain, rinse, and discard any beans that are not white like the others.
  2. In a large pot over medium heat, melt the butter and stir-fry the onion for 3–4 minutes.
  3. Stir in the navy beans, ham hock, and water. Bring the pot to a boil and reduce the heat to medium-low. Let it simmer, covered, for about 3 hours.
  4. Finally, stir in the butter and serve it hot with crusty bread or biscuits.

Nutrition per serving

Calories 261, fat 16 g, carbs 18 g, sugar 2 g, Protein 13 g, sodium 201 mg

 

 

Creamy Carrot Soup

Here is another recipe I have my Grandma Sue to thank for. This classic carrot soup recipe has long been in the family and is almost always made once the fall season has arrived. It’s smooth and creamy and super simple to make. I love making this, especially when I have lots of carrots in the pantry.

Serves 4-6 | Prep. time 15 minutes | Cooking time 1 hour

Ingredients

  • 2 tablespoons butter
  • 2 tablespoons vegetable oil
  • 1 medium onion, chopped
  • 2 pounds carrots, chopped
  • 2 medium potatoes, peeled and chopped
  • Salt and black pepper, to taste
  • A pinch of sugar
  • 7 cups vegetable stock (homemade is preferred)
  • 1 cup heavy cream
  • Chopped parsley, for garnish

Directions

  1. In a large pot over medium heat, warm the butter until it has melted.
  2. Add the onion and cook for 3-4 minutes until it has softened.
  3. Add the carrots and potatoes. Season with salt and pepper to taste. Cook for 3-4 minutes, stirring occasionally. Pour in the stock and add the pinch of sugar.
  4. Bring to a boil, and once it boils, lower the heat to a simmer.
  5. Cover with a lid and let simmer for 40-45 minutes or until vegetables are tender.
  6. Using an immersion blender, puree the soup until smooth and lump-free. You can also work in batches and blend the carrot mixture in a food processor or regular blender. Return the soup to the pot. Add the cream and continue cooking for 5 minutes.
  7. Garnish with parsley if desired before serving warm.

Nutrition per serving

Calories 172, fat 9 g, carbs 25 g, sugar 18 g, Protein 4 g, sodium 730 mg

 

 

Chicken Bone Broth

Full of vitamins and minerals, this chicken bone broth is great for soups. Please make sure to make it in advance, as it can take up to 24 hours to make!

Yields 16 cups | Prep. time 10 minutes | Cooking time 10-24 hours

Ingredients

  • 1 whole chicken
  • 2 pounds chicken feet and necks
  • 3 tablespoons apple cider vinegar
  • 2 carrots, chopped
  • 1 yellow onion, quartered
  • 2 celery stalks, chopped
  • 1 bay leaf
  • 3 sprigs rosemary
  • Water as needed

Directions

  1. Clean the chicken.
  2. Place the chicken, the feet, and the necks in a 6-quart slow cooker and fill it with cold water so the ingredients are submerged under 2 inches.
  3. Add 3 tablespoons of apple cider vinegar to the pot, along with the onion, carrots, celery, bay leaf, and rosemary.
  4. Simmer on low for 8 hours.
  5. Once done, skim the film from the top of the broth.
  6. Remove the chicken and save it for another recipe.
  7. Strain the broth through a fine-mesh strainer to remove the bits and pieces.

Note: Chicken Bone Broth can be kept in the fridge for 3-4 days, and if it’s frozen, it can be stored for up to 2-3 months.

 

 

***These recipes and more are found in Louise Davidson’s Forgotten Soup Recipes: Old-Fashioned Vintage Soups That Are Still Amazing Today! To get your copy, click on the cover below or click here.

To download or print the featured recipes, click here.

Easy and Delicious Cast-Iron Recipes to Try This Week

Book Name : Easy and Delicious Cast-Iron Recipes to Try This Week
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Focaccia Bread

Serves 10 | Prep time 20 minutes | Cooking time 25 minutes

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon dry instant yeast
  • ½ teaspoon kosher salt
  • ¾ cup lukewarm water
  • 3 tablespoons plus 3 teaspoons extra-virgin olive oil, divided
  • 2 teaspoons fresh rosemary leaves, chopped
  • ¼ teaspoon flaky sea salt

Directions

  1. In a food processor, add flour, yeast, and salt. Pulse until well-combined.
  2. Add the water and 2 tablespoons of the oil. Pulse until rough dough ball forms.
  3. Evenly coat a large mixing bowl with 2 teaspoons of the oil.
  4. With floured hands, remove the dough from the food processor and shape it into a smooth ball.
  5. Place the dough ball into the oiled bowl and turn to evenly coat the dough in oil.
  6. Cover the bowl with plastic wrap and set it aside in a warm place for about 2-3 hours or until doubled in size.
  7. Evenly coat a 10-inch cast-iron skillet with 1 teaspoon of the oil.
  8. Uncover the dough, and with your hands, punch down the dough.
  9. Evenly place the dough into the greased skillet.
  10. Cover the skillet with plastic wrap and set it aside in a warm place for about 30-40 minutes or until doubled in size.
  11. Arrange a rack in the middle portion of the oven and preheat the oven to 450°F (232°C).
  12. With your fingertips, gently dimple the surface of the dough and drizzle the top with the remaining tablespoon of oil. Sprinkle the top of the dough with rosemary, followed by the flaky sea salt.
  13. Arrange the skillet into the oven and immediately set the temperature to 400°F (204°C).
  14. Bake for about 20-25 minutes or until lightly golden-brown.
  15. Remove from the oven and place the skillet onto a wire rack to cool for about 10-15 minutes.
  16. Invert the bread onto the wire rack to cool completely before slicing.
  17. With a sharp knife, cut the bread into desired-sized slices and serve warm.

Nutrition (per serving)

Calories 141, fat 5 g, carbs 19 g, sugar 0 g, Protein 2 g, sodium 117 mg

 

 

Cloud Eggs

Serves 4 | Prep time 15 minutes | Cooking time 10 minutes

Ingredients

  • 4 large eggs, separated
  • ¼ teaspoon Italian seasoning
  • ⅛ teaspoon kosher salt
  • ⅛ teaspoon freshly ground black pepper
  • Non-stick cooking spray
  • ¼ cup Parmesan cheese, shredded
  • 1 tablespoon fresh basil, minced

Directions

  1. Preheat the oven to 450°F (232°C).
  2. In a large mixing bowl, place the egg whites, Italian seasoning, salt, and pepper. Beat until stiff peaks form. Generously grease a 9-inch cast-iron skillet with cooking spray.
  3. In the prepared skillet, pour the egg-white mixture into 4 mounds.
  4. With the back of a spoon, make a small well in the center of each egg-white mound.
  5. Sprinkle each mound with cheese. Bake for about 5 minutes.
  6. Remove from the oven and carefully place an egg yolk in the well of each mound.
  7. Bake for another 3-5 minutes.
  8. Sprinkle with the basil and serve immediately.

Nutrition (per serving)

Calories 93 fat 6 g, carbs 0 g, sugar 0 g, Protein 8 g, sodium 229 mg

 

 

Santa-Fe Chicken Breasts

Serves 4 | Prep time 15 minutes | Cooking time 30 minutes

Ingredients

  • 4 (4-ounce) skinless, boneless chicken breasts
  • Kosher salt and freshly ground black pepper, to taste
  • 1 tablespoon Tex-Mex spice blend, more if needed
  • 6 bacon strips, diced
  • 1 tablespoon vegetable oil, more if needed
  • 3 garlic cloves, minced
  • 2 tablespoons freshly squeezed lime juice
  • 2 tablespoons barbecue sauce
  • ½ cups Tex-Mex shredded cheese
  • 1 tablespoon fresh chives, chiseled
  • 1 tomato, deseeded and diced

Directions

  1. If needed, cut the chicken breast in 2 horizontally if the chicken breasts are large and thick.
  2. Brush the chicken breasts with vegetable oil. Evenly season each chicken breast with salt, black pepper, and Tex-Mex spice blend. Set aside.
  3. In a large cast-iron skillet, cook the bacon over medium heat until crispy. With a slotted spoon, transfer the bacon to a plate lined with paper towels to drain the excess oil.
  4. Leaving the bacon dripping in the skillet, add 1 tablespoon vegetable oil. Warm the oil over medium heat. Add the garlic and chicken breasts. Cook for 4-6 minutes per side or until the internal temperature reaches 165ºF (74ºC).
  5. Add the lime juice and barbecue sauce to the skillet and stir to combine. Turn the chicken breasts over to coat in the sauce.
  6. Top each chicken breast evenly with the cheese. Continue cooking until the cheese starts to melt.
  7. To serve, sprinkle the reserved bacon, chives, and diced tomatoes on top of the chicken breasts. Serve warm.

Nutrition (per serving)

Calories 312, fat 11 g, carbs 15 g, sugar 3 g, Protein 38 g, sodium 610 mg

 

 

Steak with Chimichurri

Serves 6 | Prep time 15 minutes | Cooking time 8 minutes

Ingredients

  • 2 pounds skirt steak
  • 2½ teaspoons kosher salt, divided
  • 2 teaspoons freshly ground black pepper, divided
  • ¾ cup plus 2 tablespoons extra-virgin olive oil, divided
  • ¼ cup red wine vinegar
  • ¼ cup red onion, finely chopped
  • 2 large garlic cloves, minced
  • ½ cup flat-leaf parsley, chopped

Directions

  1. Evenly season the steak with 1½ teaspoons of salt and 1 teaspoon of freshly ground black pepper.
  2. In a 12-inch cast-iron skillet, heat 2 tablespoons of the oil over medium-high heat. Cook the steak for about 3-4 minutes per side.
  3. Remove from the heat and place the steak onto a cutting board. Loosely cover the steak with foil and let rest for about 5 minutes.
  4. Meanwhile, for the chimichurri, in a medium bowl, add the vinegar, onion, garlic, and remaining salt and black pepper. Mix well and set it aside for about 5 minutes.
  5. Add the parsley and stir to combine.
  6. Slowly add the remaining oil, mixing continuously until smooth.
  7. Cut the steak diagonally into ¼-inch-thick slices across the grain.
  8. Transfer the steak slices onto a serving platter, top with the chimichurri, and serve immediately.

Nutrition (per serving)

Calories 573, fat 48 g, carbs 1 g, sugar 0 g, Protein 33 g, sodium 900 mg

 

 

Stuffed Salmon

Serves 4 | Prep time 15 minutes | Cooking time 16 minutes

Ingredients

  • 4 cups fresh spinach, chopped
  • ½ cup artichoke hearts, drained and chopped
  • ½ cup oil-packed sun-dried tomatoes, drained and chopped
  • ¼ cup feta cheese, crumbled
  • 4 (8-ounce) salmon fillets
  • Pinch of garlic powder
  • Kosher salt and freshly ground black pepper, to taste

Directions

  1. In a saucepan of lightly salted boiling water, cook the spinach for about 40 seconds.
  2. In a colander, drain the spinach and immediately immerse in a large bowl of ice water.
  3. Again, drain the spinach completely and transfer it into a large mixing bowl.
  4. To the same bowl, add the artichokes, sun-dried tomatoes, and feta cheese. Mix well.
  5. With a sharp knife, make a horizontal cut in the center of each salmon fillet to make a pocket (so do not cut all the way through).
  6. Season each fillet with garlic powder, salt, and black pepper.
  7. Evenly stuff each salmon pocket with the spinach mixture.
  8. Heat a large cast-iron skillet over medium heat.
  9. In the skillet, place the salmon fillets’ skin-sides down and cook for about 5 minutes.
  10. Carefully flip the fillets and cook for about 5 minutes.
  11. Again, flip the fillets and cook for about 5 minutes.
  12. Serve hot.

Nutrition (per serving)

Calories 347, fat 16 g, carbs 4 g, sugar 1 g, Protein 47 g, sodium 281 mg

 

 

Strawberry Cake

Serves 8 | Prep time 15 minutes | Cooking time 40 minutes

Ingredients

  • Non-stick cooking spray
  • 1 ⅓ cups all-purpose flour
  • 1¼ teaspoons baking powder
  • ¼ teaspoon kosher salt
  • 1¼ cups granulated sugar, divided
  • ½ cup unsalted butter, softened
  • 2 large eggs
  • ½ teaspoon pure vanilla extract
  • ½ cup sour cream
  • 1 pound fresh strawberries, hulled and halved

Directions

  • Preheat the oven to 350°F (177°C).
  • Grease a 9-inch cast-iron skillet with cooking spray.
  • In a medium mixing bowl, stir together the flour, baking powder, and salt.
  • In a large mixing bowl, add 1 cup of the sugar along with the butter. With an electric mixer, mix on medium speed until fluffy.
  • Add the eggs one at a time, beating well after each addition.
  • Add the vanilla extract and mix until well-combined.
  • Slowly, add the flour mixture along with the sour cream. Mix until just combined, then fold in the strawberry halves.
  • Evenly pour the mixture into the prepared skillet and sprinkle with the remaining sugar.
  • Bake for about 35-40 minutes or until a toothpick inserted in the center comes out clean.
  • Remove the skillet from the oven and place it onto a wire rack to cool for at least 20-30 minutes.
  • Cut the cake into desired-sized slices and serve.

Nutrition (per serving)

Calories 263, fat 16 g, carbs 52 g, sugar 34 g, Protein 4 g, sodium 182 mg

 

 

 

***These recipes and more are found in Louise Davidson’s Cast-Iron Cookbook: 125 Easy Everyday Cast-Iron Skillet Recipes. To get your copy, click on the cover below or click here.

To download or print the featured recipes, click here.

Bring Japan to Your Kitchen with These Authentic Dishes

Book Name : Bring Japan to Your Kitchen with These Authentic Dishes
Buy Now

Craving Japanese food? These authentic recipes bring the flavors of Tokyo to your kitchen. From Fluffy Japanese Pancakes and Tempura Shrimp to Karaage and Sukiyaki Hot Pot, these traditional Japanese dishes are easy, delicious, and perfect to try at home.

Fluffy Japanese Pancakes

Do you want to try some Japanese-style pancakes? Then try this simple recipe for the fluffiest Japanese pancakes that go well with a variety of dips and sauces.

Serves 4 | Prep. time 10 minutes | Cooking time 12 minutes

Ingredients

  • 5 ounces self-rising flour
  • ½ teaspoon baking powder
  • 2 tablespoons golden caster sugar
  • 2 eggs
  • 1 tablespoon rapeseed oil
  • ⅔ cup milk
  • 1 dash vanilla extract
  • Oil spray for cooking
  • Maple syrup, ice cream, crisp bacon, berries

Directions

  1. Mix flour with baking powder and sugar in a bowl.
  2. Make a well at the center of this mixture. Add oil and eggs to the center and mix gradually while adding milk.
  3. Stir in vanilla and mix until smooth.
  4. Set a pan over low heat and set 1-2 crumpet rings in the pan.
  5. Spray them with oil and pour the batter into the rings.
  6. Cover the pan’s lid and cook for 10 minutes on low heat.
  7. Flip the pancakes and cook for 2 minutes
  8. Serve.

Nutrition per serving

Calories 182, fat 3 g, carbs 29 g, Protein 7 g, sodium 51 mg

 

 

Tempura Shrimp

Tempura is a crispy Japanese appetizer, that can be enjoyed before different entrees. Besides shrimps, you can try eggplants or other veggies.

Serves 4 | Prep. time 10 minutes | Cooking time 5 minutes

Ingredients

Tempura Batter

  • 1 large egg
  • ⅓ cup ice water
  • 1 cup all-purpose flour

Tempura Sauce

  • ¾ cup dashi
  • 3 tablespoons soy sauce
  • 2 tablespoons mirin
  • 2 teaspoons sugar

Tempura

  • 4 shrimp
  • Vegetable oil, for frying

To Serve

  • 2 inches daikon radish

Directions

  1. Mix sugar, mirin, soy sauce, and dashi in a saucepan and bring to a boil.
  2. Remove from the heat and allow it to cool.
  3. Add oil to a deep fry pan and heat it to 350⁰F (177⁰C).
  4. Beat egg with ice water in a bowl and spread flour in a shallow bowl.
  5. Coat the shrimp with the flour, dip the shrimp in egg mixture then coat again with flour.
  6. Deep fry the coated shrimp in hot water until golden brown.
  7. Transfer to a plate lined with a paper towel, with a slotted spoon.
  8. Serve warm with prepared sauce.

Nutrition per serving

Calories 184, fat 1 g, carbs 30 g, Protein 10 g, sodium 813 mg

 

 

Karaage

If you haven’t had chicken Karaage before, you should do so because they are unrivaled in taste and texture.

Serves 2 | Prep. time 10 minutes | Cooking time 10 minutes

Ingredients

  • 28 ounces boneless and skinless chicken thighs, cut into ½ inch cubes
  • ½ teaspoon salt
  • 1 tablespoon sake (Japanese rice wine)
  • 2 teaspoons mirin
  • 2 tablespoons soy sauce
  • 3 small pieces fresh ginger, grated
  • Vegetable oil, for deep frying
  • ½ cup corn flour
  • Shredded green cabbage, to serve
  • Halved cherry tomatoes to serve

Directions

  1. Season the chicken with black pepper and salt in a bowl.
  2. Stir in ginger, soy sauce, mirin, and sake, then mix well to coat the meat.
  3. Cover the chicken and marinate for 15 minutes
  4. Remove the chicken from the marinade.
  5. Add oil to a saucepan and place it over medium-high heat.
  6. Dust the chicken with corn flour and sear the pieces in the hot oil for 5 minutes per side or until golden brown.
  7. Transfer the chicken to a plate using a slotted spoon.
  8. Serve with shredded cabbage and cherry tomatoes.
  9. Enjoy.

Nutrition per serving

Calories 217, fat 6 g, carbs 3 g, sugar 2 g, Protein 33g, sodium 1667  mg

 

 

Pork Gyozas

Japanese pork gyozas are one of the most delectable appetizers to sample. You can play around with the fillings and serve them with a variety of sauces.

Serves 12 | Prep. time 10 minutes | Cooking time 12 minutes

Ingredients

  • 5 ounces minced pork
  • 1 cup cabbage, shredded
  • 2 green onions, chopped
  • 1 teaspoon sesame oil
  • 1 tablespoon soy sauce
  • 3 small pieces fresh ginger, peeled, grated
  • 2 garlic cloves, crushed
  • 30 gyoza wrappers
  • 2 tablespoons vegetable oil

Dipping Sauce

  • 2 tablespoons soy sauce
  • 1½ tablespoons rice wine vinegar

Directions

  1. Mix minced pork with garlic, ginger, soy sauce, sesame oil, green onion, and cabbage in a bowl.
  2. Place one wrap on a working surface and add 2 teaspoons of the minced mixture at the center of the wrap.
  3. Wet the edges of the wrapper and fold it to seal in the filling.
  4. Pinch the edges to seal and repeat the same steps with the remaining wrappers and filling.
  5. Prepare and heat oil in a pan for frying the gyozas for 2 minutes per side.
  6. Add ½ cup water to the pan and cover. Cook for 5 minutes.
  7. Prepare the dipping sauce by mixing sauce and rice wine vinegar in a bowl.
  8. Serve the gyozas with the sauce.

Nutrition per serving

Calories 274, fat 3 g, carbs 51 g, Protein 8 g, sodium 482  mg

 

 

Thick Sushi Roll (Futomaki)

One of the most popular sushi to make with nori sheets, sushi rice, shrimp, crab, and a variety of vegetables.

Serves 2-3 | Prep. time 30 minutes | Cooling time 30 minutes | Cooking time 15 minutes (for sushi rice)

Ingredients

  • 3 sheets nori
  • 15-20 large shrimp, cooked
  • 3 pieces imitation crab sticks, halved lengthwise
  • ⅓ cup carrot, finely grated
  • 1 small Japanese cucumber, cut into strips
  • 1 avocado, pitted, peeled, cut into strips
  • 2 leaves romaine lettuce, shredded
  • 4 cups cooked sushi rice, seasoned with sushi vinegar
  • Soy sauce for serving
  • Wasabi for serving
  • Sushi ginger for serving

Directions

  1. As you will make 3 rolls, divide all the ingredients into 3.
  2. Spread the nori sheets on a bamboo sushi mat placed on a working surface.
  3. Divide the rice on top of the sheets, leaving half an inch on the sides.
  4. Arrange 5-6 shrimp in a row about 2-inch from the close edge over the rice, add a row of crab sticks, then a row of shredded lettuce. On top of the shrimp, place slices of avocado and shredded, stacked like logs of wood. Roll the nori sheets by rolling the bamboo sheet as tightly as you can.
  5. Cut each roll into 8 slices.
  6. Serve with soy sauce, wasabi, and sushi ginger or gari.

Nutrition per serving

Calories 252, fat 7 g, carbs 35 g, Protein 12 g, sodium 689 mg

 

 

Yakisoba Fried Noodles

You can now prepare flavorful Japanese fried noodles at home in no time and serve them to guests for a special lunch.

Serves 2 | Prep. time 10 minutes | Cooking time 15 minutes

Ingredients

  • 1 portion yakisoba noodles
  • 2 tablespoons yakisoba sauce
  • 1 tablespoon mayonnaise
  • 2 ounces pork, sliced
  • ½ onion, chopped
  • ⅛ white cabbage, chopped
  • ¼ green pepper, chopped
  • 1 small carrot, chopped
  • Aonori powdered seaweed
  • Pickled shredded ginger
  • Dried bonito flakes (optional)

Directions

  1. Cook the noodles as per the package instructions.
  2. Sauté pork slices in a cooking pan until brown.
  3. Then stir in vegetables and sauté until soft.
  4. Add noodles, Yakisoba sauce, mayonnaise, and mix well, then garnish with seaweed, ginger, and bonito flakes.
  5. Serve warm.

Nutrition per serving

Calories 265, fat 26 g, carbs 22 g, Protein 11 g, sodium 13 mg

 

 

Sukiyaki Hot Pot

It is tempting to combine noodles, cabbage, beef, and mushrooms in one pot. This hot pot is a complete dish with all the nutrients that you need.

Serves 4 | Prep. time 10 minutes | Cooking time 7 minutes

Ingredients

  • 1 cup sukiyaki sauce
  • 3½ ounces shirataki noodles
  • 1 package tofu, diced
  • 11 ounces Japanese rice
  • 10½ ounces sukiyaki beef, diced
  • 1 pack enoki mushrooms, diced
  • 6 rehydrated shiitake mushrooms, diced
  • 1 spring onion, chopped
  • ½ Chinese cabbage, shredded
  • 4 hard-boiled eggs, peeled and cut in half

Directions

  1. Sauté beef with oil in a cooking pan until golden brown.
  2. Stir in sauce, tofu, mushrooms, and cabbage, then cook for 5-7 minutes
  3. Divide rice into the serving bowls and top each with beef-tofu mixture and eggs.
  4. Serve warm.

Nutrition per serving

Calories 375, fat 15 g, carbs 12 g, Protein 19 g, sodium 335 mg

 

 

 

***These recipes and more are found in Sarah Spencer’s A Taste of Japan: Traditional Japanese Cooking Made Easy with Authentic Japanese Recipes. To get your copy, click on the cover below or click here.

To download or print the featured recipes, click here.

Fuss-Free Recipes for Busy Weeknights

Book Name : Fuss-Free Recipes for Busy Weeknights
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Spinach Egg Bake

Serves 4 | Prep. time 10 minutes | Cooking time 20 minutes

Ingredients

  • ⅓ cup extra-virgin olive oil
  • 1 medium yellow onion, finely chopped
  • 7 cups baby spinach
  • 4 large eggs, lightly beaten
  • ½ cup feta cheese, crumbled
  • ⅛ teaspoon sea salt, or to taste
  • ⅛ teaspoon black pepper, or to taste

Directions

  1. Preheat the oven to 350°F. Grease a flan dish.
  2. Heat the olive oil in a saucepan over medium heat. Sauté the onion until tender, about 2 minutes.
  3. Add the spinach and mix well. Season with salt and pepper. Cook until wilted, about 2 minutes
  4. Transfer the greens to the flan dish and sprinkle with the feta.
  5. Pour the eggs on top. Bake for around 20 minutes.
  6. Serve.

 

 

20 Minute Tortilla Soup

Serves 6 | Prep. time 5 minutes | Cooking time 20 minutes

Ingredients

  • ½ pound boneless, skinless chicken breasts, cubed
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 tablespoon olive oil
  • 2 cups canned tomatoes, with liquid, chopped
  • 3 cups chicken broth
  • 2 cups fresh corn kernels
  • 1 cup tortilla chips, broken
  • 1 cup cheddar cheese, shredded

Directions

  1. Season the chicken with the salt, black pepper, cumin, and chili powder.
  2. Add the olive oil to a soup pot over medium heat.
  3. Add the seasoned chicken to the pot and sauté until browned, approximately 5 minutes.
  4. Add the tomatoes with the liquid, chicken broth, and corn kernels to the pot.
  5. Increase the heat to medium-high and bring the liquid to a low boil.
  6. Reduce the heat to low, cover, and simmer for 10 minutes, or until the chicken is cooked through and the corn is tender.
  7. Serve garnished with shredded cheddar cheese and crushed tortilla chips.

 

 

Penne Chicken Cream Delight

Serves 4 | Prep. time 5 minutes | Cooking time 25 minutes

Ingredients

  • 1¼ pounds boneless skinless chicken breasts, cut into 1-inch pieces
  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1 (14-ounce) can low-sodium chicken broth
  • ½ pound penne pasta (or any small pasta)
  • 2 cups shredded Parmesan cheese
  • Salt and pepper
  • Flat-leaf parsley (for garnish)

Directions

  1. Season the chicken with ½ teaspoon salt and a few pinches of black pepper.
  2. Add the oil to a large pot and heat it over medium-high heat.
  3. Add the chicken and stir-cook until lightly browned.
  4. Add the garlic and sauté while stirring until softened, about 1 minute.
  5. Mix in the chicken broth, cream, and pasta.
  6. Allow the pasta mixture to boil gradually. Turn down heat to low.
  7. Cover and allow the mixture to simmer for 15–20 minutes, until the pasta is cooked to your satisfaction. Season to taste with black pepper and salt.
  8. Serve warm with the cheese on top.

 

 

Moroccan Meatballs with Couscous

Serves 6 | Prep. time 10 minutes | Cooking time 15 minutes

Ingredients

  • 1 cup couscous
  • ¾ pound lean ground beef
  • 1 egg
  • ¼ cup bread crumbs
  • ½ cup carrot, shredded
  • ¼ cup fresh parsley, chopped
  • ¼ cup fresh cilantro, chopped
  • ¼ cup fresh mint, chopped
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground clove
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 tablespoon olive oil

Directions

  1. Prepare the couscous according to package instructions.
  2. In a bowl, combine the ground beef, egg, bread crumbs, and carrot, and then mix gently.
  3. Season the mixture with the parsley, cilantro, mint, smoked paprika, ground clove, salt, and black pepper. Mix well.
  4. Form the meat mixture into small meatballs measuring approximately 1 inch in diameter.
  5. Heat the olive oil in a skillet over medium-high heat.
  6. Place the meatballs in the skillet and brown on all sides.
  7. Reduce the heat to low and cook the meatballs, turning occasionally, for 10 minutes, or until cooked through.
  8. Serve the meatballs with the cooked couscous.

 

 

Cajun Shrimp Alfredo

Serves 4 | Prep. time 10 minutes | Cooking time 20 minutes

Ingredients

  • ½ cup butter
  • ¼ cup shallots, sliced
  • 3 cloves garlic, crushed and minced
  • ¼ cup dry white wine
  • ¼ cup flour
  • 1 cup chicken stock
  • 2 cups heavy cream
  • 2 teaspoons Cajun seasoning
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 cup parmesan cheese, freshly grated
  • 1 pound shrimp, cleaned and deveined
  • ½ pound linguine noodles
  • Lemon wedges for garnish

Directions

  1. Prepare a 12-inch cast-iron skillet and melt butter over medium heat.
  2. Add the garlic and the shallots. Sauté for 1-2 minutes.
  3. Add the white wine and let reduce for 2 minutes before stirring in the flour. Mix using a spoon until the flour has blended into a smooth paste.
  4. Slowly add the chicken stock and heavy cream, stirring constantly. Season with Cajun seasoning, salt, and black pepper. Stir in the parmesan cheese.
  5. Cook the pasta over medium heat for 7-10 minutes, or until al dente.
  6. Add the shrimp to the sauce and simmer for 2-3 minutes before adding the pasta.
  7. Serve with fresh lemon as a garnish.

 

 

Puff Pastry Cinnamon Rolls

Serves 12 | Prep time 10 minutes | Cooking time 20 minutes

Ingredients

  • ½ pound puff pastry
  • 2 tablespoons butter
  • 1 tablespoon cinnamon
  • ¼ cup sugar
  • 1 large egg, lightly beaten
  • 2 tablespoons sugar for sprinkling

Directions

  1. Roll out the puff pastry on a lightly floured surface and spread the butter over it.
  2. Sprinkle the cinnamon and sugar on top and roll the pastry into a roulade.
  3. Cut 8 even pieces and place them on a cookie sheet lined with parchment paper.
  4. Brush with lightly beaten egg and sprinkle some sugar on top.
  5. Bake in a preheated oven at 350°F (180°C) for about 20 minutes.

 

 

 

***These recipes and more are found in Louise Davidson’s 30-Minute Meals from Kitchen to Table: Quick and Easy One-Pot Meal Recipes. To get your copy, click on the cover below or click here.

To download or print the featured recipes, click here.

Canning Recipes You’ll Enjoy All Year Long

Book Name : Canning Recipes You’ll Enjoy All Year Long
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It’s canning season, and there’s no better time to stock up your pantry with late-summer produce! From fresh tomatoes to juicy peaches and crunchy cucumbers, these easy home canning recipes are the perfect way to preserve the season’s bounty. Try your hand at chutneys, pickles, jams, and even hearty chili con carne, delicious jars of comfort that will carry you through winter.

Stewed Tomatoes

Makes 6 pints

You Will Need

  • 4 quarts washed, cored and chopped tomatoes
  • ½ cup chopped onions
  • ½ cup chopped green peppers
  • 4 teaspoons celery salt
  • 4 teaspoons sugar
  • ½ teaspoon salt

Directions

  1. Place all of the ingredients in a large saucepan and bring to a boil. Let this mixture simmer 10 minutes, stirring occasionally.
  2. Pack sterilized jars with the hot tomato mixture, leaving a ½ inch head space. Remove any air bubbles, clean the rims and adjust lids.
  3. Process the jars for 15 minutes in a pressure canner at 10 pounds of pressure for a pressure canner with a weighted gauge or 11 pounds if the pressure canner has a dial gauge.

 

 

Plum Tomato Chutney

Makes 6 half-pints

You Will Need

  • 4 tomatoes, chopped
  • 6 plums, seeded and chopped
  • 2 green chilies, chopped
  • 4 tablespoons fresh ginger, grated
  • 1 teaspoon lemon zest
  • Juice of 1 lemon
  • 2 bay leaves
  • Pinch of salt
  • ½ cup plus 2 tablespoons brown sugar
  • 2 teaspoons vinegar
  • Pinch black pepper
  • 4 teaspoons vegetable oil

Directions

  1. Heat the oil in a deep saucepan. Add the bay leaves, ginger and green chilies, and stir.  Add the tomatoes, plums. Add the salt, zest, lemon juice and vinegar. Stir in the sugar and pepper, cover, and cook for 3 minutes.
  2. Spoon the chutney into sterilized jars, leaving a ½ inch headspace. Wipe the edge of the jar rim clean and add the lid. Process these in a boiling water bath for 10 minutes.

 

 

Crunchy Dill Pickles

Makes 7 pints

You Will Need

  • 8 pounds of 3-4 inch pickling cucumbers
  • 2 gallons water
  • 1 ¼ cups pickling salt
  • 1 ½ quarts white vinegar
  • ¼ cup sugar
  • 2 quarts water and more for soaking
  • 2 tablespoons whole mixed pickling spice
  • 2 teaspoons whole mustard seed per pint jar
  • 1 ½ teaspoons dill seed per pint jar

Directions

  1. In a large bowl or stock pot, add ¾ cup of the salt to the water and soak the cucumbers in this mixture for 12 hours, and then drain. The water should cover the cucumbers.
  2. Combine the vinegar, ½ cup of the salt, sugar, and 2 quarts of water in a large pot. Tie the pickling spices in a cheesecloth and add it to the brine. Bring this mixture to a boil.
  3. Fill sterilized jars with the drained cucumbers. Add 1 teaspoon of the mustard seed and 1 teaspoon of the dill seed to each jar.
  4. Pour the hot liquid into the jars, leaving a ½ inch head space. Clean the jar rims and add the lids to the jars. Process these in a boiling water bath for 20 minutes.

 

 

Pepper-Onion Relish

Makes 5 half-pints

You Will Need

  • 1 quart onions
  • 1 pint sweet red peppers, diced
  • 1 pint green peppers, diced
  • 1 cup sugar
  • 1 quart white vinegar, 5% acidity
  • 4 teaspoons salt

Directions

  1. Combine all of the ingredients together in a large pot and bring to a boil. Cook 45 minutes, stirring occasionally.
  2. Pack the relish into sterile jars, leaving a ½ inch of head space and adjust the lids.
  3. Process these in a boiling water bath for 5 minutes.

 

 

Chili Con Carne

Makes 9 pints

You Will Need

  • 3 cups dried red kidney beans
  • 5 ½ cups water
  • 5 teaspoons salt, divided
  • 3 pounds ground beef
  • 1 ½ cups onions, chopped
  • 1 cup red bell peppers, chopped
  • 1 teaspoons black pepper
  • 4 tablespoons chili powder
  • 2 quarts crushed tomatoes

Directions

  1. In a large pot, combine the beans with the water and salt. Bring the pot to a boil, reduce the heat, and cook for 30 minutes and then drain.
  2. In a large skillet, lightly brown the ground beef, along with the onions and peppers and drain. Pour into a large pot and add some salt, pepper, chili powder, tomatoes, and beans. Let this mixture simmer for at least 5 minutes.
  3. Pour the chili into sterile jars, leaving a 1 inch head space. Wipe the jar rims clean and adjust the lids. Process the jars in a pressure canner for 75 minutes at 10 pounds of pressure for a pressure canner with a weighted gauge or 11 pounds if the pressure canner has a dial gauge.

 

 

Peach Jam

Makes 8 half-pints

You Will Need

  • 4 ¼ cups crushed peaches
  • ¼ cup lemon juice
  • 7 cups sugar
  • ½ bottle liquid pectin (1.5 oz.)

Directions

  1. Place the crushed peaches in a large pot. Add the sugar and the lemon juice and bring to a boil, stirring constantly, for 1 minute. Remove the pot from heat and stir in the pectin.
  2. Pour the mixture into sterile jars and adjust the lids. Process for 5 minutes in boiling water bath.

 

 

Tomato Ketchup

Makes 2 pints

You Will Need

  • 2 ½ quarts ripe tomatoes
  • 3-inch piece stick cinnamon
  • 2 teaspoons mustard seed
  • 1 teaspoon whole cloves
  • 1 large garlic clove, chopped
  • 3 teaspoons celery seed
  • ¾ cup onion, diced
  • 1 cup apple cider vinegar
  • 1 ¼ teaspoons salt
  • ½ cup sugar
  • 1/8 teaspoon cayenne pepper
  • 1 teaspoon paprika

Directions

  1. In a large pot, simmer the tomatoes for 20 minutes and press through a fine sieve to remove seeds. Bring the pulp to a boil and continue boiling until it is reduced by about half.
  2. Place the cinnamon stick, mustard seed, celery seed, onion, garlic, and the whole cloves on a thin, clean white cloth and tie to make a spice bag. Add the spice bag to the boiling pulp and let it simmer for 30 minutes. Remove the spice bag.
  3. Add the vinegar, sugar, salt, paprika, and cayenne pepper to the tomato mixture. Boil rapidly, stirring constantly, for 5 minutes.
  4. Pour into sterile jars, leaving a 1 inch head space. Adjust the lids and process in pressure canner for 10 minutes at 10 pounds of pressure for a pressure canner with a weighted gauge or 11 pounds if the pressure canner has a dial gauge.

 

 

Spicy Green Beans

Makes 2 half-pints

You Will Need

  • ¼ teaspoon salt
  • ¾ teaspoon allspice
  • ¾ teaspoon cloves
  • ¼ stick cinnamon
  • ¼ piece mace
  • 1 ½ teaspoons celery seed
  • 2 cups cider vinegar, 5% acidity
  • 1 cup sugar
  • 2 pints green beans

Directions

  1. Tie the salt and the spices in thin cloth bag. Boil the vinegar, sugar, and spices for 15 minutes. Sterilize a quart jar for 15 minutes. Remove the jar from the water and pour in the vinegar mixture. Adjust the lid and set aside for 2 weeks.
  2. Remove the spice bag. Cook fresh beans until tender but firm, and let cool. Heat the vinegar and add ½ cup of the bean liquid. Add the beans and simmer for 15 minutes.
  3. Pack into sterile jars, being sure the vinegar covers the beans. Remove any air bubbles and adjust the jar lids. Process the jars for 10 minutes in a boiling water bath.

 

 

***These recipes and more are found in Louise Davidson’s More Home Canning and Preserving Recipes for Beginners: More Easy Recipes for Canning Fruits and Vegetables. To get your copy, click on the cover below or click here.

To download or print the featured recipes, click here.

Simple and Wholesome Amish Baking Recipes to Try at Home

Book Name : Simple and Wholesome Amish Baking Recipes to Try at Home
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Bring the comfort of Amish baking into your kitchen with these easy, wholesome recipes. From soft potato rolls and apple cream pie to classic lemon bars and raspberry bread pudding, these timeless treats are perfect for weekend baking.

Mennonite Potato Rolls

Serves: 10–12 – Prep time: 20 minutes – Cook time: 20 minutes

Nutrition (per serving): Cal. 399, Carbs 62g, Fat 13g, Protein 8g, Sodium 348mg

Ingredients

  • 1 1/2 cups warm water
  • 1 package yeast
  • 1 cup warm potatoes, mashed
  • 2/3 cup shortening
  • 2/3 cup sugar
  • 2 eggs
  • 6 cups flour
  • 1 1/2 teaspoons salt

Directions

  1. Preheat an oven to 350⁰F.
  2. In a medium bowl, completely dissolve the yeast in the water.
  3. Mix in the eggs, potatoes, salt, shortening and sugar.
  4. Add 3 cups of flour and mix well.
  5. Add the remaining 3 cups of flour and continue mixing.
  6. Refrigerate overnight.
  7. Roll the prepared dough into ball shapes.
  8. Lightly grease two cake pans using your hands.
  9. Add the dough to the greased pans.
  10. Bake until golden brown.

 

 

Classic Crumble Cake

Serves: 12 – Prep time: 8–10 minutes – Cook time: 25–30 minutes

Nutrition (per serving): Cal. 329, Carbs 50g, Fat 12g, Protein 5.6g, Sodium 295mg

Ingredients

  • 1 tablespoon baking powder
  • 3 cups flour
  • 1 teaspoon salt
  • 2/3 cup butter
  • 1 1/2 cups sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup milk

Directions

  1. Preheat an oven to 350⁰F.
  2. Prepare two pie pans (10 inches) in advance; grease lightly using your hands.
  3. In a medium bowl, thoroughly mix the baking powder, flour, salt, and sugar.
  4. Add in the butter and knead till the mixture becomes a coarse meal.
  5. Set aside about 1 1/2 cups of the mixture.
  6. In a separate medium bowl, thoroughly mix the vanilla extract, milk and eggs.
  7. Mix both the bowl mixtures together until all the ingredients combine well with each other.
  8. Place the freshly made batter in the pans.
  9. Lightly brush the batter and top with the reserved mixture.
  10. Bake for 25–30 minutes.
  11. Take out, cool down for a few minutes and serve warm!

 

 

Classic Apple Cream Pie

Serves: 10 – Prep time: 8–10 minutes – Cook time: 1 hour 40 minutes

Nutrition (per serving): Cal. 473, Carbs 64g, Fat 24g, Protein 4.7g, Sodium 234mg

Ingredients

  • 1 (9- or 10-inch) unbaked pie shell
  • 1/4 cup brown sugar
  • 1 1/3 cups sugar
  • 3/4 cup flour
  • 1 teaspoon grated nutmeg
  • 1 1/2 teaspoons ground cinnamon
  • 1 pinch salt
  • 1/2 cup walnuts, finely chopped
  • 1/2 cup butter, cold
  • 4 large peeled apples, cored and sliced
  • 1 cup heavy whipping cream
  • 1 egg
  • 1 teaspoon vanilla extract

Directions

  1. Preheat an oven to 350⁰F.
  2. In a medium bowl, gently whisk the brown sugar, 1/4 cup plus 2 tablespoons of the flour, 1/3 cup of the sugar, 1 teaspoon of the cinnamon, the nutmeg and the salt.
  3. Mix the butter and whisk until crumbly.
  4. Mix in the nuts and set aside. Add the apple slices in the crust.
  5. In a small bowl, thoroughly mix the remaining cinnamon, flour and sugar.
  6. In a medium bowl, gently whisk the egg.
  7. Add in the vanilla and cream; combine well.
  8. Mix the egg mixture with the cinnamon/flour/sugar mixture from the small bowl.
  9. Place this mixture on top of the apple slices.
  10. Bake for 55–60 minutes. Take out and top with the nut mixture.
  11. Bake for 40–45 more minutes, until golden brown.
  12. Take out, cool down for a few minutes and serve warm!

 

 

Amish Friendship Cinnamon Muffins

Serves: 12 – Prep time: 10 minutes – Cook time: 20 minutes

Nutrition (per serving): Cal. 221, Carbs 33g, Fat 8.4g, Protein 3.4g, Sodium 186mg

Ingredients

  • 1 cup sugar
  • 1/2 cup butter, softened
  • 1 egg
  • 1 cup buttermilk
  • 2 cups flour
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda

Cinnamon mixture

  • 1 teaspoon cinnamon
  • 1/3 cup sugar

Directions

  1. Preheat an oven to 350⁰F. Prepare muffin tins in advance; grease lightly using your hands.
  2. In a medium bowl, thoroughly mix the sugar, butter, vanilla, and egg together.
  3. Add in the baking soda, flour and milk; combine well.
  4. In a separate medium bowl, thoroughly mix the cinnamon and sugar to make the cinnamon mixture. Fill the muffin tins to half capacity and top with the cinnamon mixture.
  5. Insert a toothpick and swirl a little. Bake for 20–25 minutes.
  6. Take out, cool down for a few minutes and serve warm!

 

 

Classic Lemon Bars

Serves: 10–15 bars – Prep time: 10 minutes – Cook time: 35–40 minutes

Nutrition (per serving): Cal. 168, Carbs 25g, Fat 7.3g, Protein 1.8g, Sodium 57mg

Ingredients

Crust

  • 1/2 cup softened butter
  • 1 cup flour
  • 1/4 cup powdered sugar

Filling:

  • 3 tablespoons lemon juice
  • 2 eggs, beaten
  • 1 cup sugar
  • 1/2 teaspoon baking powder
  • 2 tablespoons flour

Directions

  1. Preheat an oven to 350⁰F.
  2. Prepare a baking pan (8×8) in advance; grease it lightly using your hands.
  3. In a medium bowl, thoroughly mix the crust ingredients using a pastry mixer or fork.
  4. Place the crust mixture in the baking pan.
  5. Bake for 15 minutes.
  6. In a separate medium bowl, thoroughly mix the filling ingredients.
  7. Spread over the crust.
  8. Bake for 25 more minutes.
  9. Serve warm!

 

 

Raspberry Bread Pudding

Serves: 8 – Prep time: 10–15 minutes – Cook time: 1 hour 15 minutes

Nutrition (per serving): Cal. 349, Carbs 56g, Fat 9.4g, Protein 11.5g, Sodium 356mg

Ingredients

  • 2 1/2 cups soft bread crumbs
  • 4 cups milk
  • 1/2 + 1/3 cup sugar
  • 2 tablespoons soft butter
  • 4 eggs, whites separated and keep both
  • Juice of 1 lemon
  • 1/2 cup raspberry jam or jelly
  • 1/2 teaspoon nutmeg

Directions

  1. Preheat an oven to 375⁰F.
  2. Take a baking dish of 8-cup size, add in the bread crumbs and milk, and mix well.
  3. Mix in the lemon juice, beaten egg yolks, the 1/2 cup of sugar, butter, and nutmeg; mix thoroughly.
  4. Bake for 55–60 minutes.
  5. Take out from the oven and top with the jam or jelly.
  6. In a separate medium bowl, thoroughly beat the egg whites.
  7. Add the 1/3 cup of sugar and continue mixing.
  8. Spread on top of the pudding.
  9. Bake for 12–15 minutes more.

 

 

***These recipes and more are found in Sarah Spencer’s Amish Baking: Wholesome and Simple Amish Baked Goods Recipes Cookbook. To get your own copy, click on the cover below or click here.

To download or print the featured recipes, click here.

Applebee’s-Inspired Favorite Recipes

Book Name : Applebee’s-Inspired Favorite Recipes
Buy Now

Queso Blanco Dip

This delicious cheesy dip is perfect for a game day treat, or prepare it to serve over nachos or even chicken. Applebee’s inspired this recipe and here is how to make it at home.

Serves 10 | Prep. time 5 minutes | Cooking time 10 minutes

Ingredients

  • 1 tablespoon vegetable oil
  • 2 tablespoons jalapeño pepper, finely minced
  • ⅓ cup white onion, finely chopped
  • 4 cups white cheddar cheese, shredded
  • 2 cups Monterey Jack cheese, shredded
  • ½ cup half and half
  • ½ cup chopped tomato
  • 2 tablespoons cilantro, chopped
  • Salt and pepper to taste
  • Tortilla chips, for serving

Directions

  1. In a medium skillet, combine the vegetable oil, 1 ½ tablespoons chopped jalapeño pepper, and white onion. Sauté over medium heat until the onion is soft.
  2. Add the cheese and half and half.
  3. Reduce the heat to low and stir until the cheese melts, then add the fresh tomatoes and cilantro. Season to taste with salt and pepper, and mix well.
  4. Transfer the dip to a heatproof serving bowl, and garnish with the remaining jalapeño.
  5. Serve with tortilla chips.

 

 

Steakhouse Salad

This Applebee’s classic is perfect for lunch or dinner. This recipe allows you to make a version of the restaurant’s own, right in your own home.

Serves 2–4 | Prep. time 10 minutes plus 1 hour marinating time| Cooking time 5–10 minutes

Ingredients

Blue cheese vinaigrette

  • ½ cup extra virgin olive oil
  • 2 teaspoons garlic, minced
  • ¾ cup blue cheese, crumbled
  • ¼ cup white wine vinegar
  • 1 tablespoon water
  • 1 teaspoon sugar
  • ½ teaspoon hot sauce, such as Tabasco
  • ½ teaspoon salt
  • ¼ teaspoon ground pepper

Meat and marinade

  • 1 pound sirloin steak
  • ¼ cup olive oil
  • 2 tablespoons soy sauce
  • 2 teaspoons Montreal steak seasoning

Salad

  • 4–5 romaine lettuce leaves
  • ¾ pound chopped romaine lettuce
  • 4 slices tomato
  • 4 slices red onion rings
  • ¼ cup blue cheese, crumbled

Directions

  1. In a small bowl, combine all the ingredients for the blue cheese vinaigrette. Mix well and refrigerate until ready to use.
  2. Next, in a resealable bag, combine the oil, soy sauce, and steak seasoning. Put the steak in the bag and seal it before shaking it around a bit to coat the steak. Refrigerate for at least an hour.
  3. After the steak has marinated, turn on the grill. When it is hot, cook the steak to your desired doneness, then remove it from the heat and allow it to rest for 5 minutes.
  4. To plate the salad, start with the whole lettuce leaves, then add the chopped romaine, tomatoes, and onions, sliced steak, and top with blue cheese. Serve dressing on the side.

 

 

Margherita Chicken

This take on an Applebee’s classic is full of fresh flavors. The fresh tomatoes and basil complement the cheesy glazed chicken breast.

Serves 4 | Prep. time 20 min. | Chilling time 1 hour | Cooking time 25 min.

Ingredients

  • 4 boneless skinless chicken breasts

Spice rub

  • 2 tablespoons packed brown sugar
  • Juice of 1 lime
  • 1 tablespoon oil
  • 2 tablespoons paprika
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 ½ teaspoons salt
  • 1 teaspoon pepper

Glaze

  • ½ cup ketchup
  • ¼ cup balsamic vinegar
  • 1 teaspoon oregano
  • ¼ cup packed brown sugar

Cheese topping

  • 1 cup mozzarella cheese, shredded
  • ½ cup Parmesan cheese, grated

Bruschetta

  • 2 cloves garlic, chopped
  • 2 teaspoons balsamic vinegar
  • ½ teaspoon kosher salt
  • ¼ teaspoon fresh cracked pepper
  • 2 tablespoons chopped fresh basil
  • 3 tablespoons olive oil
  • 6 Roma tomatoes, diced

Directions

  1. Combine all the rub ingredients and spread the mixture over the chicken, using your fingers to massage it into the meat. Cover the chicken with wrap and refrigerate for at least an hour.
  2. When the chicken is almost done marinating, make the bruschetta. Combine the garlic, vinegar, salt, pepper and basil in a small bowl. Stir to combine. Slowly whisk in the olive oil, then add the tomatoes. Cover with plastic wrap and set aside until you are ready to assemble.
  3. In a small bowl, combine the glaze ingredients.
  4. After your chicken has marinated preheat the grill and set the oven to broil. Cook the chicken over medium-high heat until the juices run clear and the meat has an internal temperature of 165°F. While the chicken is cooking, occasionally brush glaze over the breasts but watch them carefully so they don’t burn.
  5. When chicken is done on the grill, place it on a baking tray and top it with both the mozzarella and Parmesan cheeses. Put them under the broiler and cook until the cheese is melty and a bit bubbly.
  6. Serve the chicken topped with the bruschetta topping.

 

 

Bourbon Street Steak

This Applebee’s-inspired favorite needs time for the steak to marinate, but the wait is well worth the results.

Serves 4 | Prep. Time 10 min. | Chilling time 8 hours | Cooking time 20 minutes

Ingredients

Steak ingredients

  • 4 New York strip steaks, 1-inch thick
  • 6 tablespoons Worcestershire sauce
  • 5 tablespoons soy sauce
  • ¼ cup apple cider vinegar
  • 1 ½ tablespoons chili powder
  • 1 ½ tablespoons garlic, minced
  • 4 teaspoons meat tenderizer
  • 2 tablespoons smoked paprika (regular paprika is also fine)
  • 1 ½ tablespoons black pepper
  • 2 teaspoons cayenne pepper
  • 2 teaspoons onion salt
  • 1 teaspoon dried oregano
  • 1 quart beef stock

Other ingredients

  • 1 tablespoon butter
  • 1 onion, sliced
  • 1 ½ cups sliced mushrooms
  • 2 garlic cloves, minced
  • 4 large potatoes, cut into 1-inch cubes
  • Oil for deep frying

Directions

  1. In a large resealable bag or container with a lid, combine all the ingredients and mix to make sure they are well combined, and the steak is covered. Refrigerate for at least 8 hours or overnight, turning from time to time.
  2. If you have a deep fryer, turn it on so the oil is ready to fry the potatoes. Otherwise, in a sauce pot, heat the frying oil so it reaches 350⁰F.
  3. Preheat the grill, broiler, or skillet. Cook the steaks to your preference, about 4 minutes per side for medium. Transfer to a plate and keep warm with foil.
  4. While steaks are cooking, in a large skillet, melt the butter over medium heat. Add the onions and sauté for 2 minutes. Add the mushrooms and sauté until mushrooms are golden, about 4-5 minutes.
  5. Simultaneously, deep fry the potatoes until tender and golden brown, about 6-8 minutes. Remove from oil onto a plate or basket lined with paper towel absorb excess oil. Season with salt, and paprika, if desired.
  6. Serve steaks top with mushrooms and onions and a side of potatoes.

 

 

Veggie Patch Pizza

Veggie Patch Pizza is a favorite at Applebee’s. As an appetizer, lunch, or a light supper, this super easy pizza is delicious. This recipe is a make-at-home version that is inspired by the original.

Makes 1 10-inch pizza | Prep. time 5 minutes | Cooking time 10 minutes

Ingredients

  • 1 (10-inch) flour tortilla
  • 1 teaspoon olive oil
  • ½ cup hot spinach and artichoke dip (click here for the recipe)
  • ¼ cup tomatoes, diced
  • ½ cup mushrooms, sliced
  • Salt and pepper to taste
  • ¼ teaspoon garlic powder
  • ½ teaspoon Italian seasoning
  • ½ cup mozzarella cheese, shredded
  • 1 tablespoon Parmesan/Romano cheese, shredded

Directions

  1. Preheat the oven to 350°F. If you are using a pizza stone, place it in the oven to get hot. (Even though you are using a tortilla for the crust, the pizza stone will help make it crispy.)
  2. With a pastry brush, brush the tortilla on both sides with olive oil.
  3. Place the tortilla on the pizza stone, and top it with the spinach and artichoke dip, diced tomatoes, and mushrooms.
  4. Sprinkle the spices on the top of the tomatoes and mushrooms, and top with the cheeses.
  5. Bake for approximately 10 minutes or until the cheese is melted and bubbly.

 

 

Triple Chocolate Meltdown

This is one of Applebee’s most loved desserts, and now you can make it at home with this recipe that was inspired by the restaurant’s decadent original.

Serves 8 | Prep. time 1 hour | Cooking time 30 minutes

Ingredients

  • 2 cups heavy cream, divided
  • 1 cup white chocolate chips
  • 1 cup semi-sweet chocolate chips
  • 1 pound bittersweet chocolate, chopped
  • ½ cup butter, softened
  • 6 eggs
  • 1 ½ cups of sugar
  • 1 ½ cups all-purpose flour
  • Ice cream, for serving

Directions

  1. Preheat the oven to 400°F.
  2. Prepare 8 ramekins by first coating the inside with butter then sprinkling them with flour so the bottom and sides are covered. Place them on a baking tray.
  3. In a saucepan, bring 1 cup of heavy cream to a simmer. Remove it from the heat and add the white chocolate chips, stirring until the chocolate is melted and the mixture is smooth. Allow it to cool for about a half an hour, stirring occasionally.
  4. Repeat with the other cup of cream and the semi-sweet chocolate chips.
  5. In a double boiler, combine the bittersweet chocolate with the softened butter and stir until the chocolate is melted and the mixture is smooth. Remove the bowl from the heat and allow it to cool for about 10 minutes
  6. In a mixing bowl, beat the eggs and the sugar together for about 2 minutes, or until the mixture is foamy. Use a rubber spatula to fold in the bittersweet chocolate mixture.
  7. Turn the mixer to low and beat in the flour half a cup at a time, being careful not to overmix the batter.
  8. Pour the batter evenly into the prepared ramekins and place the baking tray in oven. Bake for about 18 minutes.
  9. When done, the cakes should have a slight crust but still be soft in the middle. Remove them from oven when they have reached this look. If you cook them too long you won’t get the lava cake effect.
  10. Let the ramekins sit on the tray for 2–3 minutes and then invert them onto serving plates.
  11. Drizzle some of both the semi-sweet and white chocolate sauces over the top and serve with a scoop of ice cream.

 

***These recipes and more are found in Lina Chang’s Copycat Recipes: Making the Applebee’s Grill and Bar Most Popular Recipes at Home. To get your own copy, click on the cover below or click here.

Copycat Recipes

To download or print the featured recipes, click here.

Quick and Easy Air Fryer Recipes

Book Name : Quick and Easy Air Fryer Recipes
Buy Now

Easy Sticky Orange Chicken

This sticky orange chicken is easy to make and takes a bit of preparation, but it’s well worth it because it tastes just like takeout, so you don’t have any excuse not to make it home anymore!

Serves 4 | Prep. time 20 minutes | Cooking time 20 minutes

Ingredients

Sauce

  • ¼ cup water
  • 1 tablespoon cornstarch
  • ½ tablespoon orange zest, grated
  • 2 tablespoons rice vinegar
  • 1 teaspoon sesame oil
  • 1 cup fresh orange juice
  • ¼ cup honey
  • 2 tablespoons soy sauce

Chicken

  • 2 eggs
  • Salt and black pepper, to taste
  • 1 cup all-purpose flour
  • ½ cup cornstarch
  • 1 pound chicken thigh fillets, cubed
  • Cooked rice for serving
  • Sliced green onions for serving

Directions

  1. Whisk the water and starch in a small bowl. Put it aside.
  2. Mix the remaining ingredients in a large saucepan. Cook over low heat for 10-12 minutes, stirring a few times.
  3. While the sauce is cooking, whisk the eggs, salt, and pepper in a shallow bowl. Mix the flour and ½ cup starch in another bowl.
  4. Line the air fryer basket with parchment paper or liner. Preheat the air fryer to 400°F (204°C) for 4 minutes.
  5. Dip the chicken pieces in eggs, then coat them with starch and flour mix.
  6. Air fry them in batches for 6 minutes and flip them halfway through. Do not overload the basket.
  7. Add the water and starch mixture to the sauce. Whisk the sauce while cooking for 1-2 minutes over medium-low heat.
  8. Add the chicken to the sauce and stir it until well-coated. Garnish chicken with sliced green onions if desired. Serve it warm with cooked rice.

Nutrition per serving

Calories 454, fat 8 g, carbs 63 g, sugar 22 g, Protein 29 g, sodium 780 mg

 

 

Air-fried Meatballs with Mustard Gravy

Once you serve this tasty meal, it will become an instant family favorite! The meatballs are very flavorful thanks to the allspice powder and other aromatic ingredients, and the mustard gravy tastes like something you would eat in a fancy restaurant.

Serves 2 | Prep. time 20 minutes | Cooking time 24 minutes

Ingredients

Meatballs

  • ¼ cup milk
  • ½ cup breadcrumbs
  • 1 egg
  • ⅓ cup onion, finely chopped
  • ¼ cup fresh parsley, finely chopped
  • 1 teaspoon garlic powder
  • ¼ teaspoon ground allspice powder
  • 1 pound ground beef
  • Salt, to taste
  • Black pepper, to taste

Gravy

  • 2 tablespoons olive oil
  • ¼ cup butter
  • 3 tablespoons all-purpose flour
  • 2 cups beef broth
  • 1 cup heavy cream
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • Salt, to taste
  • Black pepper, to taste

Directions

  1. To prepare the meatballs, stir the milk and breadcrumbs in a bowl. Let them sit for 10 minutes.
  2. Add the rest of the ingredients and combine them well. Shape it into 15 meatballs.
  3. Grease the air fryer basket with cooking spray.
  4. Preheat the air fryer to 375°F (191°C).
  5. Cook the meatballs for 14 to 16 minutes until brown. Turn them over after 7 minutes.
  6. While the meatballs are frying, prepare the gravy by melting the butter in a saucepan over medium-low heat. Add the oil and stir to combine.
  7. Mix in the flour and cook for 3 to 4 minutes until it absorbs the oil and butter.
  8. Add the remaining ingredients and cook for 10 minutes while stirring until the sauce thickens.
  9. Stir in the meatballs. Cook them for 1 to 2 minutes until heated. Serve it warm and enjoy.

Nutrition per serving per meatball

Calories 522, fat 34 g, carbs 19 g, sugar 5 g, Protein 32 g, sodium 1592 mg

 

 

4-Ingredient Baby Back Ribs

Ribs usually require a lot of ingredients, especially spices, and a long time to cook, but if you have an air fryer, you can enjoy delicious, fall-of-the-bone ribs in 30 minutes and with only 4 ingredients!

Serves 4 | Prep. time 10 minutes | Cooking time 10 minutes

Ingredients

  • 2 racks baby back pork ribs, about 1- 1 ½ pounds each
  • Olive oil as needed
  • Salt and black pepper, to taste
  • ¾ cup mesquite BBQ sauce

Directions

  1. Grease the air fryer basket with cooking spray. Preheat the oven to 400°F (204°C) for 5 minutes.
  2. Remove the shiny membrane from the back of the ribs and trim them by removing extra fat. Cut the ribs into 2 or 3 rib pieces.
  3. Brush the ribs with olive oil and season the ribs generously with salt and black pepper.
  4. Transfer the prepared ribs to the air fryer basket, bone side down.
  5. Cook them for 24 minutes while flipping them over after 12 minutes.
  6. Coat the ribs with BBQ sauce, and cook them for another 6 minutes, bone side down.
  7. Let them rest for a few minutes before serving.

Nutrition per serving

Calories 315, fat 18 g, carbs 15 g, sugar 11 g, Protein 17 g, sodium 1716 mg

 

 

Air-Fried Honey Salmon

If you love fish, then this recipe will become your favorite. The combination of the salty and sweet flavors creates a tasty meal. Serve it with a fresh salad or roasted veggies, and enjoy.

Serves 4 | Prep. time 10 minutes | Cooking time 9-11 minutes

Ingredients

  • ¼ cup honey
  • ¼ cup Dijon mustard
  • 4 (6 ounces) salmon fillets
  • 1 tablespoon olive oil
  • Salt, to taste
  • Black pepper, to taste

Directions

  1. Whisk the honey and mustard in a bowl. Put it aside.
  2. Brush the salmon fillets with olive oil and season with salt and pepper to taste.
  3. Arrange them in the basket of an air fryer. Brush them with the honey mixture.
  4. Air fry them for 9 to 11 minutes at a temperature of 375°F (191°C) until the salmon becomes opaque and flakes easily.
  5. Serve it warm.

Nutrition per serving

Calories 314, fat 9 g, carbs 20 g, sugar 17 g, Protein 33 g, sodium 1321 mg

 

 

Crispy Tofu

Preparing and cooking this delicious crispy tofu is one of the easiest things you can do, and then enjoy over rice or noodles and a side salad. Once you try it, it will quickly make its way to your weekly menu and become a family favorite.

Serves 4 | Prep. time 10 minutes | Cooking time 25 minutes

Ingredients

  • 2 tablespoons cornstarch
  • 2 pounds tofu, pressed and cubed
  • 1 tablespoon soy sauce
  • ½ tablespoon olive oil
  • 1 teaspoon sesame oil
  • Salt, to taste
  • Cooked rice, noodles, or salad for serving

Directions

  1. Toss the starch and tofu in a bowl until coated. Stir in the remaining ingredients.
  2. Heat the air fryer to 400°F (204°C) for 2 minutes.
  3. Cook for 20 to 22 minutes to your liking. After 10 minutes, turn over the tofu with a spatula.
  4. Serve the tofu warm over cooked rice or noodles and a side salad, if desired.

Nutrition per serving

Calories 157, fat 6 g, carbs 9 g, sugar 2 g, Protein 17 g, sodium 173 mg

 

 

Pasta Chips with Dipping Sauce

Chips for dinner? Why not! You’ll love these crunchy, salty, and delicious pasta chips. It’s a simple recipe, best enjoyed with a bowl of tasty tomato dipping sauce and a side salad.

Serves 4 | Prep. time 10 minutes | Cooking time 40 minutes

Ingredients

Pasta chips

  • 2 cups dry bowtie pasta
  • 1 tablespoon olive oil
  • ½ cup Pecorino Romano, grated
  • 1 teaspoon garlic powder
  • ½ teaspoon oregano
  • ½ teaspoon basil
  • 1 teaspoon lemon zest
  • ½ teaspoon salt

Tomato dipping sauce

  • 1 ½ tablespoons olive oil
  • 1 medium yellow onion, finely chopped
  • 1 garlic clove, finely minced
  • 1 (28-ounce) can crushed tomatoes with their juices
  • 1 ½ tablespoons tomato paste
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • Pinch of crushed red pepper flakes
  • Salt and pepper, to taste
  • Side salad for serving

Directions

  1. Cook the pasta according to the package instructions. Let it cool for 2 minutes.
  2. Preheat the air fryer to 400°F (204°C) for 4 minutes.
  3. In a bowl, add the cooked pasta and olive oil. Mix in the rest of the pasta chip ingredients until well combined.
  4. In the air fryer basket, arrange about ¼ of the pasta in a single layer.
  5. Cook for 5 minutes. Flip the pasta pieces and let it cook for another 2-3 minutes.
  6. Transfer to a plate and repeat until all pasta is cooked.
  7. To make the dipping sauce, heat the oil over medium heat in a medium saucepan.
  8. Add the onion and cook, stirring regularly, until softened and translucent, about 6-7 minutes.
  9. Add the garlic and cook, stirring frequently, until fragrant, about 1 minute.
  10. Add the oregano, basil, tomatoes, tomato paste, and crushed red pepper flakes. Season with salt and pepper to taste. Stir to combine.
  11. Turn down the heat to low and simmer for about 15-20 minutes, stirring in between, until thickened. Taste and season with more salt and pepper if needed.
  12. Serve warm with the cooked pasta chips. Complete your meal with a side salad.

Nutrition per serving

Calories 72, fat 3 g, carbs 7 g, sugar 0 g, Protein 3 g, sodium 222 mg

 

 

**These recipes and more are found in Louise Davidson’s Quick and Easy Air Fryer Dinner Recipes. To get your own copy, click on the cover below or click here.

To download or print a copy of the featured recipes, click here.

Authentic Greek Recipes

Book Name : Authentic Greek Recipes
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Craving a little Mediterranean magic? These easy and authentic Greek recipes, from crispy calamari to classic moussaka and sweet loukoumades, bring the bold, sunny flavors of Greece right to your kitchen. Perfect for family meals or a taste of something new!

Fried Calamari

Serves 4 | Prep. time 10 minutes | Cooking time 15–20 minutes 

Ingredients

  • 1½ pounds calamari, cleaned
  • ½ tablespoon paprika
  • 1 tablespoon oregano
  • 1 tablespoon ground black pepper
  • 2 tablespoons salt
  • ¾ cup bread flour
  • ¼ cup semolina flour
  • Vegetable oil as needed
  • Salt to taste
  • Juice of half a lemon

Directions

  1. Cut the calamari into ½-inch slices.
  2. Combine all the spices in a bag and add the flours. Put in the calamari rings and shake to coat well.
  3. In a medium-sized deep frying pan or pot, heat the oil over medium-high heat.
  4. Working in batches, when the oil reaches 350°F, fry the rings for about 2 minutes, turning halfway. Let the oil return to temperature between batches.
  5. Set them on a plate lined with paper towel to drain, and sprinkle with some salt. Top with lemon juice and serve.

 

 

Santorini Salad

Serves 2 | Prep. time 5 minutes

Ingredients

  • ½ cucumber, peeled, halved and sliced
  • ½ red onion, thinly sliced
  • ¾ green bell pepper, thinly sliced
  • ½ cup Greek olives
  • ½ cup cherry tomatoes, halved
  • 2 teaspoons olive oil
  • 1 teaspoon oregano
  • 1 tablespoon dill, chopped
  • Salt and pepper
  • 1 slice of feta cheese
  • 1 tablespoon capers

Directions

  1. Toss all the ingredients together in a bowl EXCEPT the feta and capers.
  2. Lay the feta cheese on top, sprinkle with capers and serve.

 

 

Pork Souvlaki

Serves 6 | Prep. time 15–20 minutes | Cooking time 15 minutes 

Ingredients

  • 3 pounds pork tenderloin, cut into 1 ½-inch cubes
  • ⅓ cup extra-virgin olive oil
  • ⅓ cup lemon juice
  • 2 tablespoons sea salt
  • 2 tablespoons ground black pepper
  • 1 tablespoon dried Greek oregano
  • 2 red onions, quartered
  • 3 bell peppers, any color, cut into 1-inch squares
  • Lemon slices, for garnishing
  • Barbecue skewers, for bamboo, soak before using for 30 minutes

Directions

  1. Preheat a grill to medium-high.
  2. In a mixing bowl, combine the pork, olive oil, lemon juice, salt, pepper, and oregano. Set it aside for 15 minutes.
  3. On the skewers; alternately pierce the pork pieces, red onion, and bell pepper.
  4. Grill for 6–7 minutes. Turn and cook for 7–8 minutes more, or until the meat is cooked through.
  5. Serve warm, garnished with lemon.

 

 

Pork Souvlaki Pita Sandwich

Serves 6 | Prep. time 10 minutes | Cooking time 12 minutes 

Ingredients

  • 1 recipe pork souvlaki
  • 6 pita breads
  • 2 cups shredded green leaf lettuce
  • 1 small white onion, thinly sliced into half moons
  • 3 large round tomatoes, medium dice
  • ½ cup olive oil
  • 3 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • Salt and freshly ground black pepper, to taste
  • Tzatziki or feta sauce or crumbled feta cheese (optional)

Directions

  1. Preheat the grill to medium-high, and cook the pork until done (remove any skewers after grilling) or fry it in a lightly oiled skillet over medium-high heat.
  2. In a medium bowl, toss the lettuce, onion, tomatoes, olive oil, vinegar, oregano, salt, and pepper together.
  3. Spoon the meat into a piece of pita (grilled, if desired) and top with lettuce mixture and tzatziki, feta sauce, or crumbled feta cheese (optional). Serve.

 

 

Classic Moussaka

Serves 7–8 | Prep. time 30–40 minutes | Cooking time 70–80 minutes 

Ingredients

  • 6 eggplants, cut into ½-inch slices
  • Vegetable oil as needed

For the meat sauce:

  • ¼ cup olive oil
  • 2 red onions, chopped
  • 2 tablespoons tomato paste
  • 2 cloves garlic, chopped
  • 1 ½ pounds ground beef or lamb
  • 1 cup red wine
  • 1 (14-ounce) can chopped tomatoes
  • 1 teaspoon sugar
  • Sea salt and ground black pepper to taste
  • Pinch of cinnamon
  • 1 bay leaf

For the sauce:

  • ¾ cup butter
  • ¾ cup all-purpose flour
  • 3 ½ cups milk
  • 2 egg yolks
  • Pinch of nutmeg
  • 1 cup Parmesan cheese, grated

Directions

  1. Season the eggplant slices with salt, mix well, and set them aside for 30 minutes in a colander.
  2. Rinse and remove any excess liquid. Dry them as well as you can with paper towel.
  3. In a frying pan, heat the oil and fry the slices until they are golden. Cover, and set them aside.
  4. Prepare the meat sauce. Place a medium saucepan over medium-high heat.
  5. Add the oil and onions. Stir-fry until they are softened and translucent.
  6. Add the tomato paste, garlic, and meat. Cook until everything is evenly browned, breaking up the meat with the spoon as you go.
  7. Mix in the wine and cook to allow it to reduce a little. Then add the tomatoes, sugar, salt and pepper, cinnamon, and bay leaf.
  8. Bring it to a boil. Reduce the heat to medium, cover, and simmer for 25–30 minutes. Remove the bay leaf.

For the sauce:

  1. Place a medium saucepan over medium-high heat.
  2. Melt the butter and mix in the flour. Whisk for about a minute, and then add the milk, whisking constantly to avoid lumps.
  3. Cook over medium heat until it thickens, and then take it off the heat and add the egg yolks and nutmeg. Mix well.

For the moussaka:

  1. Preheat the oven to 400°F.
  2. In a large baking dish (greased with some butter), place half the eggplant slices and top them with the meat sauce.
  3. Layer on the remaining eggplant, and top with the sauce. Spread it evenly.
  4. Sprinkle with Parmesan.
  5. Bake for 55–60 minutes, until evenly brown.
  6. Slice, and serve warm.

 

 

Chicken Feta Orzo

Serves 4 | Prep. time 10–15 minutes | Cooking time 30 minutes 

Ingredients

  • 1 tablespoon olive oil
  • 1 red onion, diced
  • 2 cloves garlic, minced
  • 4 chicken breasts
  • 1 cup orzo
  • ½ cup chicken stock
  • 1 tablespoon brandy (optional)
  • 1 tablespoon fresh oregano, chopped
  • 1 tablespoon fresh basil, chopped
  • Ground black pepper and salt to taste
  • ½ cup crumbled feta
  • 1 cup cherry tomatoes, cut in two

Directions

  1. Place a medium saucepan over medium-high heat.
  2. Add the oil, onion, and garlic. Stir-fry until the onions are softened, about 1 minutes.
  3. Add the chicken breasts, and fry until cooked through, about 5-7 minutes per sides or until the chicken has an internal temperature of 165°F. Remove from pan and set aside.
  4. Add the orzo, stock, brandy, pepper, and salt to the pan.
  5. Bring it to a boil. Reduce the heat to medium, and simmer until the pasta is cooked through, 8–10 minutes.
  6. Dice chicken and add to the pan with the oregano, basil, and tomatoes. Stir to combine.
  7. Top with crumbled feta and serve.

 

 

Honey Loukoumades

Serves 10 | Prep. time 60–70 minutes | Cooking time 25–30 minutes 

Ingredients

  • 1 cup water, lukewarm
  • ½ ounce active dry yeast
  • 1 cup milk, lukewarm
  • 1 teaspoon salt
  • ¼ cup olive oil
  • 3 ¼ cups flour
  • 2 tablespoons sugar
  • Vegetable oil sufficient for frying

Garnish

  • ¾ cup honey
  • Ground cinnamon

Directions

  1. In a mixing bowl, combine the water and yeast and stir gently.
  2. Add the remaining dough ingredients and combine to form a smooth batter.
  3. Cover and set aside for an hour to rise.
  4. In a large, heavy saucepan, heat the oil to 350°F over high heat. Try to maintain this temperature.
  5. Spoon the dough in balls one by one into the hot oil, and fry them until they are golden brown from all sides, turning as needed.
  6. Drain them on paper towel, and then arrange them on a large platter. Top with the honey and sprinkle with cinnamon and walnuts.

 

 

***These recipes and more are found in Sarah Spencer’s A Taste of Greece: Greek Cooking Made Easy with Authentic Greek Recipes. To get your copy, click on the cover below or click here.

Greek Recipes

To download or print the featured recipes, click here.

The Best Camping Recipes That Go Beyond S’mores and Hot Dogs

Book Name : The Best Camping Recipes That Go Beyond S’mores and Hot Dogs
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Tired of the same old camping meals? Say goodbye to bland hot dogs and hello to flavor-packed outdoor cooking! The easy and delicious campfire recipes listed below prove that eating well in the great outdoors is totally doable. Whether you’re grilling, cooking with foil packets, or using a Dutch oven, these recipes will take your campsite meals to a whole new level.

Breakfast Cinnamon Rolls

Serves: 6 | Method: Cast Iron Dutch Oven

Ingredients

  • 2 (7½-ounce) packages buttermilk biscuits
  • ¼ cup butter, melted or softened to spreadable consistency
  • ¾ cup brown sugar, packed
  • 1 teaspoon cinnamon
  • ½ cup nuts or raisins (optional)

Frosting

  • 1½ cups powdered sugar
  • ¼ cup butter softened
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk or a little more, to get right consistency

Directions

  1. Heat up coals until very hot. For a 2- to 2¾- quart Dutch oven (about 8-inch diameter), set aside 5 coals for the bottom and 11 for the top.
  2. Spray with nonstick spray or rub the inside with a little oil.
  3. Remove the biscuits from the packages and roll out thinly.
  4. Spread evenly with melted butter.
  5. Sprinkle as evenly as possible with sugar, cinnamon, and nuts or raisins (if using).
  6. Roll into rods. Note: These may be made in advance, wrapped in plastic and frozen; allow them to thaw out during the trip. Arrange in Dutch oven, cutting as needed to make them fit.
  7. Position over coals and place lid with coals on top.
  8. Check about 18 minutes into cooking. Adjust the heat by removing or adding coals, as needed. Rotate the Dutch oven to ensure even heating.
  9. Roll should be done in 20–30 minutes. It should be fragrant and no longer doughy.
  10. Remove from heat and let cool while you prepare the frosting (about 5 minutes).
  11. Combine the sugar, butter and vanilla. Gradually add the milk until the desired consistency is attained. It should be thick and pourable but not watery.
  12. Drizzle over cooked roll, or cut into pieces and drizzle with frosting individually.

 

 

Prosciutto-Wrapped Asparagus

This is a very healthy meal that offers great taste and texture, and is best served with hollandaise sauce.

Serves: 4 | Method: Grilling

Ingredients

  • 1 pound fresh asparagus
  • 8 ounces thinly sliced prosciutto
  • 2 tablespoons lemon juice
  • 1 teaspoon red chili flakes
  • Salt, to taste
  • 1 cup prepared Hollandaise sauce

Directions

  1. Spread out the prosciutto and slice it into thin strips.
  2. Wrap each piece of asparagus with a strip of prosciutto.
  3. Season with lemon juice, red chili flakes, and salt.
  4. Grill on indirect heat until the asparagus begins to soften, about 18 minutes.
  5. Serve immediately with hollandaise sauce.

 

 

Dutch Oven Mac ‘n Cheese

Cooked using 3 different types of cheeses, this appetizing yet simple macaroni and cheese dish is cooked in a Dutch oven over hot coals.

Serves: 4 | Method: Cast Iron Dutch Oven

Ingredients

  • 2 cups elbow macaroni
  • Water for boiling
  • 3 tablespoons butter
  • ½ cup milk
  • 2 tablespoons flour
  • Salt and pepper, to taste
  • 1 cup gruyere cheese, grated
  • ½ cup sharp cheddar cheese, grated
  • ½ cup Gouda cheese, grated
  • ½ cup bread crumbs

Directions

  1. Light charcoal briquettes until gray and ashy in the barbecue. and place a grill grate on top. Then, place Dutch oven on top and cook pasta following package instructions. Drain pasta and set aside to cool.
  2. Return pan over hot coals. Add butter. Once melted, stir in milk. Drop flour, 1 tablespoon at a time, stirring continuously, until mixture becomes thick. Season with salt and pepper.
  3. Gently stir in gruyere, cheddar, and Gouda cheese into mixture. Retain some cheese for topping.
  4. Toss in cooked macaroni and mix well to coat with cheese sauce. Place lid on Dutch oven and cook for about 5 minutes until thoroughly heated.
  5. Remove lid and sprinkle remaining cheese and bread crumbs. Return lid. Cook for another 5 minutes.
  6. Serve.

 

 

Hawaiian Chicken Skewers

Fire up the grill and get this tasty Hawaiian-inspired chicken, pineapple, bell pepper, and onion kebab cooking. This one’s complete with a delicious sweet sauce.

Serves: 6 | Method: Campfire Cooking

Ingredients

Sauce

  • 1½ cups pineapple juice
  • 1½ tablespoons cornstarch
  • ½ cup brown sugar
  • 2 tablespoons soy sauce
  • ½ teaspoon salt

Skewers

  • 2 pounds chicken breasts, boneless and skinless, cut into bite-sized pieces
  • 1 large pineapple, cut into bite-sized pieces
  • 2 large red bell peppers, cut into bite-sized pieces
  • 1 large onion, cut into bite-sized pieces
  • 12 strips thick cut bacon
  • 12 wooden skewers, soaked in cold water for at least 30 minutes before using

Directions

To make at home;

  1. Add pineapple juice, cornstarch, brown sugar, soy sauce, and salt to a saucepan over high heat. Mix until combined. Bring to a boil and then reduce heat to medium Let simmer for about 2 minutes. Let cool and place in airtight container.

At the campsite;

  1. Light charcoal briquettes in a chimney starter for about 10 minutes or until gray and ashy. Add charcoal to the barbecue pit and set the grate on a medium position.
  2. While the charcoal is heating, prepare the skewers by alternating chicken, pineapple, bell pepper, and onion. Wrap 1 strip of bacon around each prepared skewer.
  3. Place skewers on grill and cook for about 10 to 15 minutes until chicken is cooked through. Make sure to frequently rotate skewers to cook them evenly.
  4. In the meantime, heat the sauce on the grill.
  5. Remove from heat and transfer to a serving plate. Serve with prepared sauce on the side.

 

 

Texas-Style Chili

Serves: 4–6 | Method: Cast Iron Dutch Oven

Ingredients

  • 4 slices thick bacon, cubed
  • 1½ pounds boneless chuck steak, diced
  • 2 large onions, diced
  • 4 cloves garlic, minced
  • 2 cups beef stock
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (15-ounce) can diced tomatoes
  • 1 tablespoon chipotle chili powder
  • 1 tablespoon regular chili powder
  • 1 tablespoon unsweetened cocoa powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon cayenne pepper
  • 2 teaspoons ground cumin
  • 1 teaspoon sugar
  • 2 teaspoons salt
  • 1 teaspoon black pepper

Toppings

  • Sour cream
  • Cheddar cheese, shredded

Directions

  1. Cook bacon in a Dutch oven until browned.
  2. Add diced steak, onion, and garlic. Cook, with stirring, until meat is browned.
  3. Add the rest of the ingredients (except for the toppings) and stir well.
  4. Cover and let simmer until meat is tender and sauce is thickened (about 1 hour).
  5. Serve with toppings.

 

 

Ying and Yang Salmon

Serves: 4 | Method: Grilling

Ingredients

  • 4 (6-ounce) wild salmon steaks
  • 2 teaspoons Mirin
  • 1 lemon, juiced
  • 4 tablespoons soy sauce
  • ¼ cup honey
  • Vegetable Oil

Directions

  1. Combine Mirin, lemon juice, soy sauce, and honey.
  2. Place salmon steaks in marinade.
  3. Allow to marinate for an hour.
  4. Heat your grill to high, and lightly oil the grates.
  5. Brush the salmon with honey, and place on grill.
  6. Cook for 10 minutes, turning over when fish willingly releases itself from grate. This should happen after 5 minutes.
  7. Serve fish with rice and grilled vegetables.

 

 

Brussels Sprouts

Check out this great way to cook Brussels sprouts on the grill!  The sauce for marinating is very basic and can be adapted very easily.

Serves: 2 | Method: Grilling

Ingredients

  • 1 pound fresh Brussels sprouts
  • 4 tablespoons mustard powder
  • ½ teaspoon paprika
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 2 tablespoons sesame seeds, for topping

Side serving:

  • ½ cup mustard sauce

Directions

  1. At home, blench the Brussels sprouts in hot water, and dry them well. Trim the stems.
  2. Mix the remaining ingredients in a small bowl, and place the sauce in a plastic container.
  3. At the campsite, stir the Brussels sprouts into the sauce, and marinate for 30 minutes.
  4. Prepare the grill, and skewer the sprouts.
  5. When the grill is nice and hot, place the skewers on the grill.
  6. Grill for about 3 minutes on each side.
  7. Once done, top with sesame seeds and serve with mustard sauce.

 

 

Blackberry Campfire Cobbler

Serves: 6 | Method: Cast Iron Dutch Oven

Ingredients

  • 12 ounces Canada Dry blueberry ginger ale
  • 2 tablespoons honey
  • 1 packet white cake mix
  • 1 cup blackberry pie filling 
  • ½ cup of lemon pudding

Directions

  1. Pour the ginger ale in a large bowl, and add the cake mix and honey. Stir.
  2. Pour the pie filling into the Dutch oven, and stir to combine.
  3. Pour the cake mixture on top of the pie filling.
  4. Cover the Dutch oven, and place it over hot coals, placing some coals on top of the lid. 
  5. Cook it for 20 minutes.
  6. Once the topping is cooked, the cobbler is ready to be served.

 

 

***These recipes and more are found in Louise Davidson’s Camping Cookbook Beyond Marshmallows and Hot Dogs: Foil Packet – Grilling – Campfire Cooking – Dutch Oven. To get your copy, click on the cover below or click here.

To download or print the featured recipes, click here.

5-Ingredient Budget-Friendly Everyday Recipes

Book Name : 5-Ingredient Budget-Friendly Everyday Recipes
Buy Now

Looking for easy, delicious meals that won’t break the bank? These 5-ingredient recipes are perfect for budget-friendly weeknight cooking. From cheesy baked chicken and banana vanilla pancakes to bacon potato soup and blueberry cobbler, these simple, satisfying dishes are proof that great food doesn’t need a long grocery list.

Banana Vanilla Pancakes

Serves 4–5 | Prep. time 5 minutes | Cooking time 12 minutes | $

Ingredients

  • 2 cups almond milk or whole milk
  • 2 tablespoons raw sugar
  • 3 cups all-purpose flour
  • 2 ripe bananas, peeled and mashed
  • ½ teaspoon vanilla extract
  • Cooking oil

Directions

  1. Combine all the ingredients in a blender or food processor.
  2. Blend until smooth.
  3. Add the oil to a skillet or saucepan and heat it over medium heat.
  4. Add ⅓ cup of the mixture and cook for 2–4 minutes per side until evenly brown.
  5. Repeat the process with the remaining batter and serve the pancakes warm.

Nutrition (per serving)

Calories 346, fat 4g, carbs 23g, protein 14g, sodium 106mg

 

 

Bacon Potato Soup

Serves 6 | Prep. time 5 minutes | Cooking time 30 minutes | $$

Ingredients

  • 1 medium yellow onion, peeled and diced
  • 5 medium russet potatoes, peeled and cubed
  • 2 tablespoons butter
  • 1 quart low-sodium chicken broth
  • ½ cup heavy cream
  • Salt and black pepper
  • Bacon, cooked and crumbled (to garnish)

Directions

  1. To a skillet or saucepan, add the butter and heat it over high heat.
  2. Add the onion and stir-cook to sauté for about 5 minutes or until softened.
  3. Add the chicken broth and potatoes.
  4. Reduce the heat to medium-low and simmer the mixture. Cover it with a lid and cook for 20–22 minutes, until the potatoes are soft.
  5. Add the cream and stir gently.
  6. Blend the soup mixture in a blender until creamy and smooth.
  7. Return the soup mixture to the pot. Season with black pepper and salt to taste.
  8. Serve warm with crumbled bacon on top.

Nutrition (per serving)

Calories 365, fat 12g, carbs 46g, protein 10 g, sodium 217mg

 

 

Cheesy Baked Chicken

Serves 6 | Prep. time 5 minutes | Cooking time 45 minutes | $$

Ingredients

  • 1 cup breadcrumbs
  • ½ cup milk
  • 6 chicken breast halves
  • 1 cup Monterrey Jack cheese, shredded
  • 1 ounce powdered ranch dressing mix
  • Black pepper and salt to taste

Directions

  1. Season the chicken with some black pepper and salt.
  2. Preheat the oven to 350°F or 175°C. Grease a baking dish with melted butter.
  3. Mix the dressing mix with cheese and breadcrumbs in a mixing bowl. Season with a pinch of black pepper and salt.
  4. Coat the chicken breasts in the milk in another bowl. Then coat them with the crumb mixture.
  5. Arrange over a greased baking dish.
  6. Bake for 40–45 minutes. Serve warm.

Nutrition (per serving)

Calories 208, fat 6g, carbs 7g, protein 27g, sodium 264mg

 

 

Rosemary Lamb Chops

Serves 4 | Prep. time 5 minutes | Cooking time 15 minutes | $$

Ingredients

  • 8 lamb loin chops, about 2 pounds
  • 1 teaspoon dried rosemary
  • 1 teaspoon seasoned salt
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil
  • ¼ cup balsamic vinegar
  • 1 tablespoon honey
  • 1–2 tablespoons butter, melted

Directions

  1. Season the lamb chops with the salt, black pepper and rosemary.
  2. Add the oil to a skillet or saucepan and heat it over medium heat.
  3. Add the lamb chops; stir-cook for 4–5 minutes on each side or until cooked well. Transfer to a container and cover with aluminum foil.
  4. Add the vinegar and honey to the skillet or saucepan; stir the mixture.
  5. Cook for 3–5 minutes on low heat to thicken the sauce.
  6. Stir in the butter and mix well.
  7. Return the lamb chops to the saucepan and combine well.
  8. Serve warm.

Nutrition (per serving)

Calories 415, fat 18g, carbs 16g, protein 45g, sodium 421mg

 

 

Classic Cheese Pizza

Serves 4 | Prep. time 10 minutes | Cooking time 30 minutes | $$

Ingredients

  • ½ cup tomato sauce
  • 1 store-bought pizza dough
  • 2 cloves garlic, crushed
  • ¾ cup herbed goat cheese, crumbled
  • 1 cup Mozzarella cheese, chopped

Directions

  1. Preheat the oven to 450°F or 230°C.
  2. Roll the dough out onto a floured surface to make a 12-inch round shape.
  3. Place it on a parchment-lined baking sheet or a pizza stone.
  4. Top it with the tomato sauce, garlic, and both the cheeses.
  5. Bake for 25–30 minutes or until the crust is golden brown.
  6. Slice and serve the pizza warm.

Nutrition (per serving)

Calories 428, fat 16g, carbs 8g, protein 15g, sodium 547mg

 

 

Blueberry Cobbler Delight

Serves 8 | Prep. time 5–8 minutes | Cooking time 60 minutes | $

Ingredients

  • 1 cup whole milk
  • 1 cup all-purpose flour
  • 1 quart blueberries
  • 1 cup white sugar
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup butter, melted

Directions

  1. Preheat the oven to 350°F or 175°C. Grease a baking dish with melted butter.
  2. In a mixing bowl, combine the flour, salt and baking powder.
  3. Add the milk and sugar to the bowl and combine until smooth.
  4. Add the blueberries.
  5. Pour the batter into the greased baking dish.
  6. Bake the cobbler for 60 minutes or until the top is golden brown.
  7. Cool down for a while, slice and serve.

Nutrition (per serving)

Calories 315, fat 15g, carbs 35g, protein 7g, sodium 246mg

 

 

***These recipes and more are found in Louise Davidson’s Cheap and Wicked Good! Vol. 2: 5-Ingredient Budget-Friendly Recipes for Everyday Meals. To get your copy, click on the cover below or click here.

To download and print the featured recipes, click here.

Homemade No-Churn Ice Cream Recipes

Book Name : Homemade No-Churn Ice Cream Recipes
Buy Now

Beat the heat with these easy, no-churn ice cream recipes you can make right at home—no ice cream maker needed! From creamy vanilla and butter pecan to fruity cherry and rich chocolate coconut, these homemade ice creams are perfect for summer desserts. Plus, we’ve got sweet sundae sauce and crispy cones to complete your frozen treat lineup.

Vanilla Ice Cream

Vanilla is the World’s favorite ice cream flavor!

Serves 8 I Prep. time 10 minutes I Freezing time 3 hours

Ingredients

  • 1 (14-ounce) can sweetened condensed milk
  • 1 vanilla pod, scraped
  • 1 teaspoon pure vanilla extract
  • 2 cups heavy cream

Directions

  1. In a large mixing bowl, combine the condensed milk, scraped vanilla from the pod, and vanilla extract. In another bowl, whip the heavy cream until stiff peaks form.
  2. Fold a scoop of the whipped cream into the condensed milk mixture, then transfer the sweetened condensed milk mixture into the remaining whipped cream and fold it in until it is creamy and delicious.
  3. Spread the mixture in a Pyrex or stainless steel 8×8-inch pan.
  4. Place the ice cream in the freezer for about 4 hours.
  5. Remove the ice cream from the freezer and let it stand for 10 minutes.
  6. Scoop out and serve.

Nutrition (per serving)

Calories 265, Fat 15.4 g, carbs 27.8 g, sugar 27.1 g, Protein 4.6 g, sodium 75 mg

 

 

Butter Pecan Ice Cream

This classic flavor is super delicious! I am sure that a lot of you will agree that this delicious ice cream recipe is one of the best ice creams you have ever tried.

Serves 12 I Prep. time 15 minutes I Freezing time 4 hours

Ingredients

  • 1 (14-ounce) can sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 2 tablespoons melted butter
  • 2 cups heavy cream
  • 1 cup chopped pecans

Directions

  1. In a large mixing bowl, combine the condensed milk, vanilla extract, and melted butter.
  2. In another bowl, whip the chilled heavy cream until stiff peaks form.
  3. Take one scoop of the whipped cream and fold it in the condensed milk mixture, then transfer the sweetened condensed milk mixture into the remaining whipped cream. Mix gently until it is creamy and delicious.
  4. Pour the ice cream base into a Pyrex or stainless steel 8×8-inch pan, and place it in the freezer for about 2 hours.
  5. Remove the pan from the freezer and fold in the chopped pecans, reserving some for the topping, if desired. Return the ice cream to the freezer for about 2 more hours.
  6. Remove the ice cream from the freezer and let it stand for 10 minutes.
  7. Scoop out and serve.

Nutrition (per serving)

Calories 353, Fat 26.7 g, carbs 25.5 g, sugar 24.6 g, Protein 4.7 g, sodium 68.7 mg

 

 

Cherry Ice Cream

This flavor is super refreshing and very simple to make. This one is without egg in the ice cream base, so you are going to love the simplicity of the way of preparing this ice cream recipe.

Serves 4 I Prep. time 10 minutes I Freezing time 3 hours

Ingredients

  • 1 ½ cup frozen cherries, pitted
  • 1 14 oz. can sweetened condensed milk
  • 2 cups heavy cream
  • 1 teaspoon pure vanilla extract

Directions

  1. In a large mixing bowl mix the condensed milk, cherries, and vanilla extract.
  2. In another bowl whip up the chilled heavy cream until stiff peaks.
  3. Take a big scoop from the whipped cream and fold it in the condensed milk mixture.
  4. Then, transfer the sweetened condensed milk mixture in the remaining whipped cream and fold in until creamy and delicious.
  5. Pour the mixture in a Pyrex or stainless steel 9×13-inch pan.
  6. If you like, at this point you can add cherries here and there in the ice cream base mixture.
  7. Place the ice cream base in the freezer for about 3 hours.
  8. Remove the ice cream from the freezer and let it stand for 10 minutes.
  9. Scoop out and serve.

Nutrition (per serving)

Calories 555, Fat 31.1 g, carbs 62.2g, sugar 59.4 g, Protein 9.6 g, sodium 149 mg

 

 

Choco-Coco Ice Cream

If you are a fan of Bounty bars, then you are going to love this chocolate and coconut flavored ice cream. It’s easy to make and very delicious.

Serves 12 I Prep. time 15 minutes I Freezing time 4 hours

Ingredients

  • ¾ cup cocoa powder
  • ¾ cup canned coconut milk
  • 1 (14-ounce) can sweetened condensed milk
  • 1 teaspoon pure vanilla extract
  • 2 cups heavy cream

Directions

  1. In a large mixing bowl, combine the cocoa powder, coconut milk, condensed milk, and vanilla extract.
  2. In another bowl, whip the heavy cream until stiff peaks form.
  3. Fold a scoop of the whipped cream into the condensed milk mixture, then transfer the sweetened condensed milk mixture into the remaining whipped cream and fold it in until it is creamy and delicious.
  4. Spread the mixture in a Pyrex or stainless steel 8×8-inch pan.
  5. Place the ice cream in the freezer for about 4 hours.
  6. Remove the ice cream from the freezer and let it stand for 10 minutes.
  7. Scoop out and serve.

Nutrition (per serving)

Calories 295, Fat 19.9 g, carbs 27.1 g, sugar 24.3 g, Protein 5.1 g, sodium 60 mg

 

 

Strawberry Sundae Sauce

If you crave something fruity to top your ice cream, then you are going to love this next recipe.

Serves 6 I Prep. time 10 minutes I Cooking time 10 minutes

Ingredients

  • 2 cups fresh strawberries, stemmed and halved
  • ½ cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon juice

Directions

  1. In a saucepan over medium heat, combine the strawberries and granulated sugar.
  2. Cook the whole mixture until the juices are released and the strawberries are soft.
  3. Combine the cornstarch and lemon juice and stir the mixture into the strawberries. Cook for 4-10 minutes, until thickened.
  4. Transfer the sauce to a jar or pitcher, and serve it hot or cold.

Nutrition (per serving)

Calories 84, fat 0.2 g, carbs 21.6 g, sugar 19.1 g, Protein 0.3 g, sodium 1 mg

 

 

Homemade Ice Cream Cone

Making homemade ice cream cones is the most fun part of eating ice cream. It’s easy and super delicious.

Serves 8 I Prep. time 10 minutes I Cooking time 4-6 minutes

Ingredients

  • 2 large eggs, room temperature
  • ½ cup granulated sugar
  • ¼ cup butter, melted
  • 3 tablespoons whole milk
  • ½ teaspoon vanilla extract
  • ⅓ cup all-purpose flour
  • 3 tablespoons vegetable oil

Directions

  1. Form a cone shape using aluminum foil, ensuring that it is firm.
  2. In a large mixing bowl, whisk the eggs with the granulated sugar until frothy.
  3. Beat in the butter, milk, vanilla extract, flour, and oil. The mixture should be thin.
  4. Heat a small skillet over medium heat, and brush it lightly with oil.
  5. Pour ¼ cup of the batter into the pan and spread it by moving the pan in a circle. When the underside is brown in color, flip it and cook for a minute or so on the other side so you get nice golden-brown color.
  6. Remove the water from the pan and place in on a work surface or cutting board.
  7. To form the cone shape, fold the upper part of the wafer over the form and press firmly at the tip to create a seal. Roll the cone over slowly until the shape is complete. Hold the cone firmly in place, seam side down, until it is cool enough to maintain its own shape. It will take about 30-40 seconds.
  8. Serve with your favorite ice cream recipe.

Nutrition (per serving)

Calories 184, Fat 12.3 g, carbs 16.9 g, sugar 12.9 g, Protein 2.4 g, sodium 61 mg

 

 

***These recipes and more are found in Louise Davidson’s No-Churn Ice Cream Cookbook: Quick and Easy Homemade No-Churn Ice Cream, Sundae Sauce, and Cone Recipes. To get your copy, click on the cover below or click here.

To download or print the featured recipes, click here.

Quick and Easy Freezer Jam Recipes

Book Name : Quick and Easy Freezer Jam Recipes
Buy Now

Freezer jam is a delicious, no-cook fruit preserve made by mashing fresh fruit and mixing it with sugar. Stored in the freezer or refrigerator, it retains the vibrant flavor and texture of fresh fruit, with no cooking required for a quick, homemade treat!

Strawberry Rhubarb Jam

Makes 4 cups | Prep. time 20 minutes | Cooking time 8 minutes | Resting time 30-60 minutes

Ingredients

  • 4 cups fresh or frozen strawberries, mashed
  • 2 cups rhubarb, diced
  • 1½ cups sugar
  • 1¾ ounces pectin

Directions

  1. Boil rhubarb in a pot for 6-8 minutes until soft.
  2. In a bowl, add boiled rhubarb and mashed strawberries. Mix and set aside.
  3. In another bowl, mix sugar and pectin. Add to the fruit mixture. Mix until fully dissolved.
  4. Pour into containers, leaving ½-inch space for expansion.
  5. Cover and set aside for 30-60 minutes.
  6. For immediate use, the jam can be kept in the refrigerator for up to 2-3 weeks or frozen for up to 6-12 months. Thaw the frozen jam before serving.

Nutrition (per serving)

Calories 368, fat 1 g, carbs 94 g, sugar 87 g, Protein 2 g, sodium 5 mg

 

 

Blackberry Jam

Makes about 7 cups | Prep. time 15 minutes | Resting time 12-24 hours

Ingredients

  • 6 cups fresh blackberries
  • 1 cup sugar
  • ⅓ cup freezer pectin

Directions

  1. In a large bowl, place the blackberries, and with a potato masher crush them lightly.
  2. In another large bowl, add about 3½ cups of the mashed blackberries, sugar, and pectin, and with a large spoon blend for about 3 minutes.
  3. Place the jam into freezer-safe airtight containers, leaving about ½-inch space from the top.
  4. Then slide a small knife around the insides of each container to remove air bubbles.
  5. With a clean, moist kitchen towel, wipe any trace of food off the rims of the containers.
  6. Immediately cover the containers with lids and set aside at room temperature for 12-24 hours.
  7. For immediate use, the jam can be kept in the refrigerator for up to 2 weeks or frozen for up to 12 months.
  8. Thaw the frozen jam in the refrigerator overnight before serving.

Nutrition (per serving)

Calories 57, fat 0.2 g, carbs 4 g, sugar 102 g, Protein 0.5 g, sodium 27 mg

 

 

Orange and Pineapple Marmalade

Makes 5 cups | Prep. time 30 minutes | Resting time 30 minutes

Ingredients

  • 1⅓ cups sugar
  • 1¾ ounces fruit pectin powder
  • Zest of 4 oranges
  • 2 ⅓ cups oranges, peeled, membrane removed, and chopped
  • 1 cup fresh pineapple, chopped
  • 2 tablespoons lemon juice
  • 1 teaspoon orange juice

Directions

  1. In a bowl, mix pectin and sugar until well combined.
  2. In a different bowl, add chopped oranges, orange zest, pineapple, and lemon juice.
  3. Add pectin mixture and stir for 3 minutes until sugar dissolves.
  4. If the mixture is too thick, add orange juice. If it’s too runny, add additional 1-2 teaspoons of pectin.
  5. Transfer to glass containers, leaving ½-inch space for expansion when it freezes.
  6. Cover and let rest for 30 minutes. Place in the freezer.
  7. For immediate use, the jam can be kept in the refrigerator for up to 2 weeks or frozen for up to 12 months.
  8. Thaw the frozen jam in the refrigerator overnight before serving.

Nutrition (per serving)

Calories 20, fat 1 g, carbs 6 g, sugar 7 g, Protein 1 g, sodium 5 mg

 

 

Peach and Blueberry Jam

Makes 6 cups | Prep. time 10 minutes | Resting time 30 minutes

Ingredients

  • 1½ cups sugar
  • 5 tablespoons instant pectin
  • 2½ cups peaches, pits removed, peeled, and finely chopped
  • 1 cup blueberries, crushed
  • 1 tablespoon fresh lemon juice

Directions

  1. In a bowl, mix pectin and sugar.
  2. Place the jam into freezer-safe airtight containers, leaving about ½-inch space from the top.
  3. Then slide a small knife around the insides of each container to remove air bubbles.
  4. With a clean, moist kitchen towel, wipe any trace of food off the rims of the containers.
  5. Immediately cover the containers with lids and set aside at room temperature for 12-24 hours.
  6. For immediate use, the jam can be kept in the refrigerator for up to 2 weeks or frozen for up to 12 months.
  7. Thaw the frozen jam in the refrigerator overnight before serving.

Nutrition (per serving)

Calories 56, fat 0 g, carbs 14 g, sugar 9 g, Protein 0 g, sodium 6 mg

 

 

Kiwi Jam

Makes about 8 cups | Prep. time 15 minutes | Cooking time 15 minutes | Resting time 12-24 hours

Ingredients

  • 4 pounds kiwis, peeled and chopped
  • 4 cups sugar
  • ¼ cup fresh lemon juice

Directions

  1. In a large stainless-steel saucepan, add the kiwi pieces, sugar, and lemon juice over medium heat and cook for about 6-8 minutes, stirring frequently.
  2. Remove the saucepan of jam from heat and immediately skim off the foam from the top.
  3. Place the jam into freezer-safe airtight containers, leaving about ½-inch space from the top.
  4. Then slide a small knife around the insides of each container to remove air bubbles.
  5. With a clean, moist kitchen towel, wipe any trace of food off the rims of the containers.
  6. Immediately cover the containers with lids and set aside at room temperature for 12-24 hours.
  7. For immediate use, the jam can be kept in the refrigerator for up to 2 weeks or frozen for up to 12 months.
  8. Thaw the frozen jam in the refrigerator overnight before serving.

Nutrition (per serving)

Calories 129, fat 0.3 g, carbs 33 g, sugar 30 g, Protein 0.7 g, sodium 1,100 mg

 

 

Hot Pepper Jam

Makes about 4 cups | Prep. time 30 minutes | Cooking time 20 minutes | Resting time 12-24 hours

Ingredients

  • 10 ¼ ounces picked whole jalapeño peppers, drained, seeded, and chopped
  • 1⅓ cups apple juice
  • 4 cups sugar
  • 1¾ ounces fruit pectin
  • 2 tablespoons apple cider vinegar

Directions

  1. In a food processor or blender, add peppers and puree.
  2. Transfer to a bowl with apple juice and sugar. Mix well and let it stand for 10 minutes, stirring occasionally.
  3. In a bowl, mix pectin and vinegar.
  4. Add the pectin mixture to the pepper mixture and stir until sugar has dissolved.
  5. Transfer to containers, leaving ½-inch space. Cover with lids and leave for 24 hours.
  6. For immediate use, the jam can be kept in the refrigerator for up to 2 weeks or frozen for up to 12 months.
  7. Thaw the frozen jam in the refrigerator overnight before serving.

Nutrition (per serving)

Calories 50, fat 1 g, carbs 13 g, sugar 12 g, Protein 0 g, sodium 0 mg

 

 

***These recipes and more are found in Louise Davidson’s Quick and Easy Freezer Jam Recipes. To get your copy, click on the cover below and click here.

To download or print the featured recipes, click here.

Celebrate Summer with Kentucky BBQ Recipes!

Book Name : Celebrate Summer with Kentucky BBQ Recipes!
Buy Now

Fire up the grill with these mouthwatering Kentucky-style BBQ recipes, from smoky bacon chicken skewers to sweet bourbon pecan balls. Perfect for any backyard cookout or summer feast!

Smokey Peppered Bacon Chicken on a Stick

Servings: 6 | Prep Time: 15 minutes | Cook Time: 10 minutes

Ingredients

  • 1½ pounds boneless chicken breasts, cubed
  • ½ pound peppered bacon, chopped
  • ¼ cup apple cider vinegar
  • 4 cloves garlic
  • ¼ cup brown sugar
  • 3 tablespoons smoked paprika
  • 1 teaspoon salt
  • 1 teaspoon coarse ground black pepper
  • 1½ cups Smoke and Tang Sauce

Smoke and Tang Sauce Ingredients

  • ¼ cup salted butter
  • 1 cup sweet onion, chopped
  • ½ cup celery, finely chopped
  • 5 cloves garlic, crushed and minced
  • 2 tablespoons fresh grated ginger
  • 2 cups tomato ketchup
  • 1¼ cups apple cider vinegar
  • ½ cup brown sugar
  • ¼ cup stone ground mustard
  • ¼ cup soy sauce
  • 2 tablespoons Worcestershire sauce
  • 1½ tablespoons liquid smoke
  • 3 tablespoons Kentucky bourbon
  • 1 teaspoon cayenne powder
  • ½ teaspoon salt
  • 2 teaspoons coarse ground black pepper

Directions

  1. Begin by preheating an outdoor or indoor grill over medium heat.
  2. If you are using bamboo skewers, soak them in water while you are preparing the rest of the ingredients.
  3. In a blender or food processor, combine the bacon, apple cider vinegar, garlic, brown sugar, paprika, salt and black pepper. Pulse until well blended and a thick paste has formed.
  4. Place the chicken in a bowl and add the contents of the food processor on top of the chicken.
  5. Toss the chicken, patting the mixture onto the chicken as you go.
  6. Once the chicken is all evenly coated, place the pieces onto metal or bamboo skewers.
  7. Place the skewers on the prepared grill and cook for 5 minutes.
  8. Baste the chicken on both sides with the Smoke and Tang Sauce.
  9. Turn the skewers over and cook for an additional 5 minutes, or until the chicken is cooked through. Baste with the sauce while cooking, if desired.
  10. Remove the skewers from the grill and serve with additional sauce on the side.
  11. To make the sauce, melt the butter in a large saucepan over medium heat. Add in the onion and celery. Sauté the mixture for 5–6 minutes, or until tender. Add in the garlic and ginger. Cook, stirring frequently, for 2–3 minutes. Add in all of the remaining ingredients. Increase the heat to medium high and, using a whisk, continually stir the sauce until it comes to a low boil. Reduce the heat to low and simmer the sauce, stirring occasionally, for 15–20 minutes. Remove the sauce from the heat and allow it to cool slightly. Use the sauce immediately or store it in a tightly lidded container for one week.

 

 

Brown Sugar Crusted Baby Back Ribs

Servings: 6 | Prep Time: 15 minutes | Cook Time: 2½ hours

Ingredients

  • 3 pounds baby back ribs
  • 2 egg yolks
  • ¼ cup Dijon mustard
  • 2 tablespoons sorghum molasses
  • ¼ cup white vinegar
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • ½ cup vegetable oil
  • ¼ cup brown sugar

Directions

  1. Begin by removing the membrane from the ribs and slicing them into individual riblets.
  2. In a blender or food processor, combine the egg yolks, Dijon mustard, sorghum molasses, white vinegar, salt and black pepper.
  3. Slowly drizzle in the vegetable oil while blending on low. Continue blending until the mixture is emulsified.
  4. Preheat an indoor or outdoor grill over medium low heat.
  5. Lay out a large, double layered piece of aluminum foil.
  6. Place the ribs in a large bowl and pour the sauce over them. Using your hands, toss the ribs until they are evenly coated.
  7. Place the ribs in the center of the foil and drizzle some of the extra sauce over them.
  8. Fold the foil over the ribs securely.
  9. Place the ribs on the grill, cover and cook for 2 hours, turning the foil packet every 30–45 minutes.
  10. Open the grill and carefully remove the foil packet.
  11. Increase the heat of the grill to medium.
  12. Slowly open the packet, taking care to avoid burning yourself.
  13. Remove the ribs and lay them out.
  14. Sprinkle the brown sugar on all sides of the ribs.
  15. Place the ribs back on the grill for 15–20 minutes, turning every 5 minutes or so to evenly caramelize the sugar.
  16. Remove the ribs from the grill and let them rest at least 5 minutes before serving.

 

 

Flank Steak with Sweet Chili Butter

Servings: 6 | Prep Time: 10 minutes | Cook Time: 15 minutes

Ingredients

  • 1½ pounds flank steak
  • 1 teaspoon sea salt
  • 1 teaspoon coarse ground black pepper
  • 1 teaspoon granulated garlic
  • ½ teaspoon cayenne powder
  • ½ cup butter
  • 2 cloves garlic, crushed and minced
  • 1 teaspoon brown sugar
  • 1 tablespoon chili powder
  • 1 teaspoon lemon juice

Directions

  1. Combine the sea salt, coarse ground black pepper, granulated garlic and cayenne powder.
  2. Lay the flank steak out and gently pat the spice mixture over the entire surface.
  3. Set the steak aside for 25–30 minutes.
  4. Prepare an indoor or outdoor grill over medium high heat.
  5. While the grill is heating up, melt the butter in a saucepan over medium low heat.
  6. Once the butter is melted, add in the garlic, brown sugar and chili powder. Continue cooking for 2–3 minute, stirring frequently.
  7. Reduce the heat to low and stir in the lemon juice. Keep the temperature at a simmer while the flank steak is cooking.
  8. Place the steak on the grill and sear for 3 minutes per side.
  9. Either turn the heat down to medium or move the steak to an indirect heat portion of the grill. Continue cooking for an additional 3 minutes per side, or until preferred doneness is reached.
  10. Remove the steak from the grill and set it aside to rest for at least 5 minutes.
  11. Slice the steak into thin pieces.
  12. Serve with the sweet chili butter drizzled over the steak.

 

 

Watermelon and Tomato Salad

Servings: 8 | Prep Time: 15 minutes plus refrigeration

Ingredients

  • 6 cups tomatoes, chopped
  • 6 cups seedless watermelon, chopped
  • ¼ cup olive oil
  • 3 tablespoons red wine or champagne vinegar
  • 1 teaspoon salt
  • 1 teaspoon coarse ground black pepper
  • 2 tablespoons fresh basil, chopped
  • 2 cups arugula, chopped
  • ¼ red onion, sliced thinly
  • ½ cup goat cheese, cubed

Directions

  1. In a bowl, combine the tomatoes and watermelon. Set aside for 10–15 minutes to allow some of the juices to settle to the bottom of the bowl.
  2. Meanwhile, combine the olive oil, red wine or champagne vinegar, salt and black pepper. Whisk until well combined.
  3. Add the basil, red onion, and arugula to the bowl with the watermelon and tomato. Toss gently.
  4. Pour the dressing onto the salad and toss gently, making sure to reach to the bottom of the bowl to incorporate the juices from the tomato and watermelon.
  5. Cover and chill for at least 2 hours before serving.
  6. Serve garnished with goat cheese.

 

 

Pecan Bourbon Balls

Servings: 12 | Prep Time: 15 minutes plus refrigeration | Cook Time: 5 minutes

Ingredients

  • 1 cup pecans, finely chopped
  • ¼ cup Kentucky bourbon
  • 1 teaspoon vanilla extract
  • ½ cup butter, softened at room temperature
  • 1½ cups confectioners’ sugar
  • ½ teaspoon cinnamon
  • 2 cups chocolate chips

Directions

  1. Place the chopped pecans in a bowl.
  2. Pour the Kentucky bourbon and the vanilla extract into the bowl with the pecans and stir.
  3. Cover the bowl and place it in the refrigerator for 12 hours, or overnight.
  4. Remove the pecans from the refrigerator and drain off any excess bourbon.
  5. Add the softened butter, confectioners’ sugar and cinnamon to the bowl and stir.
  6. Take spoonfuls of the mixture and form them into bite size balls using your hands.
  7. Place the balls on a wax paper lined baking sheet and place them in the refrigerator for several hours, or until firm.
  8. Melt the chocolate in a double boiler over low heat.
  9. Remove the bourbon balls from the refrigerator and dip them in the melted chocolate.
  10. Place the bourbon balls back on the baking sheet and chill to set.
  11. Serve immediately or store in the refrigerator until ready to serve.

 

 

 

***These recipes and more are found in David Martin’s Let’s Grill! Kentucky’s Best BBQ Recipes. To get your own copy, click on the cover below or click here.

To download or print the recipes, click here.

Delicious Quick and Easy Desserts

Book Name : Delicious Quick and Easy Desserts
Buy Now

Discover easy dessert recipes like crisps, cobblers, and crumbles made with fresh seasonal fruit. From strawberry crisp to peach crumble and blueberry cobbler, these quick and delicious treats are perfect for summer baking and family gatherings.

Classic Peach Crumble

Peach crumble is classic summer dessert made with fresh peaches and a crispy, buttery topping. The peaches are sliced and combined with a touch of sugar and cinnamon, giving them an extra-sweet and slightly spiced flavor.

Serves 6-8 | Prep. time 10 minutes | Cooking time 40-50 minutes

Ingredients

For the topping

  • 1 cup all-purpose flour
  • ½ cup unsalted butter, at room temperature
  • ½ cup brown sugar
  • ½ cup granulated sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon kosher salt

For the filling

  • 6 fresh ripe peaches, pitted and sliced

Directions

  1. Preheat oven to 375°F (191°C). Grease an 8×8-inch baking dish with butter.
  2. Combine all the topping ingredients in a food processor. Pulse until the mixture becomes coarse. Arrange the peach slices in the prepared baking dish. Sprinkle the topping mixture on top of the peach layer.
  3. Bake for 40-50 minutes or until golden-brown. Serve warm.

Nutrition (per serving)

Calories 363, fat 19 g, carbs 54 g, sugar 41 g, Protein 3 g, sodium 104mg

 

 

Strawberry and Vanilla Crisp

This classic strawberry and vanilla crisp recipe is an elegant treat to serve to your family and friends.

Serves 6 | Prep. time 10 minutes | Cooking time 30-35 minutes

Ingredients

  • 4 cups strawberries, hulled and sliced
  • ½ cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice, freshly squeezed
  • 1 vanilla pod, scraped

For the topping

  • 1 ½ cups old-fashioned rolled oats
  • 1 cup all-purpose flour
  • ½ cup light brown sugar
  • Pinch of kosher salt
  • ¾ cup unsalted butter (1 ½ sticks), melted
  • 1 teaspoon pure vanilla extract

Directions

  1. Preheat oven to 350°F (177°C).
  2. Grease a 9×13-inch casserole pan with butter and set aside.
  3. In a large mixing bowl, combine the oats, flour, brown sugar, salt, butter, and vanilla extract.
  4. In another large mixing bowl, combine the strawberries, granulated sugar, scraped vanilla, cornstarch, and lemon juice.
  5. Transfer the strawberry mixture into the prepared pan. Top with the oat mixture.
  6. Bake for about 30-35 minutes.
  7. Serve warm.

Nutrition (per serving)

Calories 539, fat 26 g, carbs 72 g, sugar 33 g, Protein 6 g, sodium 197 mg

 

 

Blueberry Cobbler

In this cobbler, the blueberries burst with flavor as they bake, creating a tart filling that pairs perfectly with the buttery crust.

Serves 20 | Prep. time 15 minutes | Cooking time 40-45 minutes

Ingredients

For the filling

  • 8 cups fresh blueberries
  • ¼ cup all-purpose flour
  • ⅔ cup granulated sugar
  • 1 tablespoon fresh lemon juice

For the topping

  • 2½ cups all-purpose flour
  • 3½ tablespoons granulated sugar, divided
  • 1 tablespoon baking powder
  • Pinch of kosher salt
  • 1⅛ cups cold unsalted butter
  • 1 large egg
  • ¾ cup whole milk

Directions

  1. Preheat oven to 350°F (177°C). Grease a 9×13-inch baking dish with butter.
  2. Make the filling. Combine all the filling ingredients in a large mixing bowl. Spread it into the prepared baking dish.
  3. Make the topping. Combine the flour with 2 ½ tablespoons of sugar, baking powder, and salt in a medium mixing bowl.
  4. Using your hands, mix in the butter until the mixture becomes coarse.
  5. Whisk the egg and milk in a small mixing bowl. Combine with the flour mixture until you have a smooth dough.
  6. Flatten the dough, tear it into pieces, then arrange it over the filling.
  7. Sprinkle the remaining 1 tablespoon of sugar on top.
  8. Cover the baking dish with a piece of foil. Bake for 20 minutes.
  9. Discard the foil and bake for 20-25 minutes or until golden and bubbly.
  10. Serve the cobbler with ice cream.

Nutrition (per serving)

Calories 405, fat 16 g, carbs 63 g, sugar 31 g, Protein 6 g, sodium 388 mg

 

 

Nutty Apple Strudel

Sweet apples, chewy dates, and a flaky pastry make this strudel a must-try!

Serves 6 | Prep. time 15 minutes | Cooking time 30-35 minutes

Ingredients

  • 1 (11-ounce) pack puff pastry

For the filling

  • 4 apples, cored, peeled, and diced
  • ½ tablespoon ground cinnamon
  • ⅓ cup brown sugar
  • 4 Medjool dates, pitted and finely chopped
  • Zest from 1 lemon
  • 1 tablespoon fresh lemon juice
  • ⅓ cup walnuts, finely chopped
  • ½ tablespoon cornstarch

For the topping

  • 1 large egg, lightly beaten
  • 1 tablespoon granulated sugar

Directions

  1. Preheat oven to 400°F (204°C). Line a baking sheet with parchment paper.
  2. Combine all the filling ingredients in a large mixing bowl. Set aside.
  3. Roll out the puff pastry until it’s as thick as a coin. Place it on the prepared baking sheet.
  4. Arrange the filling mixture on one half of the pastry. Cover the filling with the other half of the dough. Decorate the dough the way you desire with a knife.
  5. Coat the top of the strudel with the beaten egg, then sprinkle the sugar on top.
  6. Bake for 30-35 minutes or until golden-brown. Serve warm.

Nutrition (per serving)

Calories 306, fat 18 g, carbs 37 g, sugar 28 g, Protein 4 g, sodium 148 mg

 

 

Zesty Vanilla Streusel

With its bright blend of vanilla and orange zest, this streusel is sure to tickle your taste buds.

Makes 1 ½ cups | Prep. time 10 minutes | Chilling time 30 minutes

Ingredients

  • ¼ cup granulated sugar
  • ¼ cup vanilla sugar
  • ½ cup all-purpose flour
  • 2 tablespoons brown sugar
  • ½ teaspoon orange extract
  • ½ teaspoon orange zest
  • Pinch of kosher salt
  • ¼ cup cold unsalted butter, diced

Directions

  1. Grease a baking sheet or shallow baking dish with butter.
  2. Combine the granulated sugar, vanilla sugar, flour, orange extract, orange zest, and salt in a medium mixing bowl. Using a fork, mix in the butter until the mixture becomes coarse.
  3. Spread the mixture over the prepared baking sheet. Cover with plastic wrap and refrigerate for 30 minutes.
  4. Use the streusel right before baking treats or keep refrigerating until ready to use.

Nutrition (per recipe)

Calories 1034, fat 47 g, carbs 150 g, sugar 104 g, Protein 8 g, sodium 318 mg

 

 

Easy Apricot Betty

Made with juicy apricots and a buttery crumb topping, this betty is delicious and a cinch to whip together!

Serves 10 | Prep. time 20 minutes | Cooking time 45 minutes

Ingredients

For the filling

  • 1 ½ pounds fresh apples, peeled, cored, and sliced
  • 1 ½ pounds fresh apricots, halved
  • 1 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon almond extract
  • Pinch of kosher salt

For the topping

  • ⅓ cup brown sugar
  • ⅓ cup all-purpose flour
  • ¼ cup almonds, finely chopped
  • 2 tablespoons cold unsalted butter, diced
  • Pinch of kosher salt

Directions

  1. Preheat oven to 350°F (177°C). Grease a 9×13-inch baking dish with butter.
  2. Combine all the filling ingredients in a large mixing bowl. Spread the mixture in the prepared baking dish.
  3. Combine all the dry ingredients of the topping in a medium mixing bowl.
  4. Using your hands, mix in the butter until the mixture becomes coarse.
  5. Sprinkle the topping mixture over the filling.
  6. Bake for 40-45 minutes or until golden-brown.
  7. Serve warm.

Nutrition (per serving)

Calories 258, fat 6 g, carbs 48 g, sugar 39 g, Protein 3 g, sodium 101 mg

 

 

 

***These recipes and more are found in Louise Davidson’s Wicked Good Crisps, Cobblers, and Crumbles: Insanely Delicious, Quick and Easy Fruity Dessert Recipes. To get your copy, click on the cover or click here.

To print or download the featured recipes, click here.

Delicious and Easy Tomato Recipes

Book Name : Delicious and Easy Tomato Recipes
Buy Now

Quick and Easy Shakshuka

Serves 4 | Prep. time 10 minutes | Cooking time 25 minutes

Ingredients

  • 1 small onion
  • 4 cloves garlic
  • 2 tablespoons olive oil
  • 1 (28-ounce). can whole peeled tomatoes
  • 1 teaspoon paprika, smoke paprika if you have it
  • ½ teaspoon dried oregano
  • ⅛ teaspoon crushed red pepper flakes or to taste
  • Sea salt and freshly ground black pepper to taste
  • 4-6 large eggs
  • 1 handful fresh parsley, chopped
  • ¼ cup crumbled feta cheese
  • Toasted crusted bread, for serving

Directions

  1. Dice the onion and mince the garlic.
  2. Warm the oil in a large, deep skillet over medium heat. Add the onions and sauté until tender and translucent, about 2-3 minutes. Add the garlic and sauté for 1 minute.
  3. Add the tomatoes and their juice, using your fingers to crush the tomatoes as you add them to the pan.
  4. Add the paprika, oregano, and red pepper flakes. Stir to mix well.
  5. Reduce heat to low and let the sauce simmer, stirring occasionally, for 6 to 8 minutes or until slightly thickened.
  6. Season to taste with salt and black pepper.
  7. Crack the eggs into the pan, cover with the lid and let simmer for 5 minutes, or until the whites are set but the yolks are still soft.
  8. Sprinkle with crumbled feta cheese and chopped parsley before serving.
  9. Serve with warm toasted crusted bread.

Nutrition per serving

Calories 309 fat 13 g, carbs 34 g, sugar 1 g, Protein 17 g, sodium 346 mg

 

 

Avocado Tomato Toast

Serves 6 | Prep. time 8-10 minutes

Ingredients

  • 6 slices French or sourdough bread, toasted
  • 2 cups cherry tomatoes, halved
  • 8 fresh basil leaves, thinly sliced
  • 1 tablespoon olive oil
  • ½ tablespoon white balsamic vinegar
  • 1 small clove garlic, minced
  • Pinch of freshly ground black pepper or more, to taste
  • 2 pinches kosher salt
  • 2 avocados, pitted

Directions

  1. In a large mixing bowl, combine the basil and cherry tomatoes.
  2. In a small mixing bowl, combine the balsamic vinegar, olive oil, garlic, pepper, and salt.
  3. Add the balsamic vinegar mixture to the tomato mixture and toss to combine well.
  4. Mash the avocado and spread it over the toasted bread slices.
  5. Top with the salt then spread the tomato mixture over the slices.
  6. Serve fresh.

Nutrition (per serving)

Calories 212, fat 12 g, carbs 23.5 g, sugar 5 g, Protein 5 g, sodium 366 mg

 

 

Gazpacho

Serves 12 | Prep. time 20 minutes | Cook time 20 minutes

Ingredients

  • 2 red bell peppers, roughly chopped
  • 2 medium cucumbers, peeled and roughly chopped
  • 8 ripe tomatoes, roughly chopped
  • 1 large clove garlic, optional
  • 1½ cups water
  • ½ cup extra virgin olive oil
  • ¼ cup apple cider vinegar
  • ½ teaspoon salt
  • ¼ cup plain breadcrumbs
  • Croutons, for serving

Directions

  1. Combine all the ingredients EXCEPT the croutons in a blender, and pulse until smooth.
  2. Run the soup through a strainer to take out any seeds or bits of skin.
  3. Chill for 2–3 hours. Serve with croutons.

Nutrition (per serving)

Calories 259, fat 12 g, carbs 8 g, Protein 26 g, sodium 739 mg

 

 

Chili Con Carne

Makes 9 pints | Prep. time 12-15 hours | Cooking time 2 hours 30 minutes

Ingredients

  • 3 cups dried pinto beans or red kidney beans
  • 5 ½ cups water
  • 5 teaspoons salt, divided
  • 3 pounds lean ground beef
  • 1½ cups chopped onions
  • 1 cup chopped bell peppers
  • 1 teaspoon black pepper
  • 3-6 teaspoons chili powder, to taste
  • 2 (28 ounce) cans crushed tomatoes

Directions

  1. Wash kidney beans, and put them into a 2-quart saucepan. Top the beans with cold water about 2-3 above the beans, and let the beans soak for a good 12 to 15 hours.
  2. Drain the water, mix the beans with 5 ½ cups of cold water with the 2 teaspoons of salt, and let it boil.
  3. Reduce the heat, let simmer for about 30 minutes, drain and reserve.
  4. Brown the ground beef with the chopped onions and optional peppers in a skillet. Drain off the fat, and add the salt, pepper, tomatoes, chili powder, and beans.
  5. Let simmer for about 5 minutes, and then put into jars. Pressure cook at 10 pounds for 2 hours for the weighted gauge of the pressure canner or 11 pounds if the pressure canner has a dial gauge.
  6. Remove jars, and let them cool completely at room temperature before storing them. This can take about a day.

Nutrition (per serving)

Calories 378, fat 16 g, carbs 24 g, sugar 10 g, Protein 38 g, sodium 1845 mg

 

 

Tomato Risotto

Serves 4-6 | Prep. time 8-10 minutes | Cooking time 20-25 minutes

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 1 large yellow onion, diced
  • Freshly ground black pepper and kosher salt, to taste
  • 1½ cups arborio or carnaroli rice
  • Pinch of crushed red pepper flakes
  • 2 garlic cloves, minced
  • ½ cup white wine
  • 2 cups ripe red tomatoes, diced
  • 3 cups boiling water or low-sodium vegetable broth, divided
  • ½ cup parmesan cheese, grated
  • 4 medium tomatoes (mix of yellow, red, and/or green), sliced
  • To garnish: parmesan cheese, chopped flat-leaf parsley, and chopped basil

Directions

  1. In a deep saucepan or Dutch oven, heat oil over medium heat.
  2. Add the onion, salt, and pepper. Cook, stirring regularly, until softened and translucent, about 4-5 minutes.
  3. Add the rice and cook, stirring frequently, for 2 minutes.
  4. Stir in the tomatoes, garlic, white wine, and crushed red pepper flakes.
  5. Cook for 5 minutes, stirring in between until mixture thickens.
  6. Add 2 cups of water or broth.
  7. Turn down heat to low and simmer for about 5-6 minutes, stirring in between.
  8. Add the remaining water/broth and cook, stirring regularly, for 5 more minutes or until rice is cooked to satisfaction.
  9. Season to taste with more salt and pepper, and add more oil and the parmesan cheese if desired.
  10. Serve warm with tomato slices on the side and chopped parsley and basil on top.

Nutrition (per serving)

Calories 398, fat 6 g, carbs 62 g, sugar 2 g, Protein 10 g, sodium 158 mg

 

 

Fried Green Tomatoes

Serves 6-8 | Prep. time 15 minutes | Cooking time 45 minutes

Ingredients

  • 4 green tomatoes, cut into ¼-inch slices
  • 3½ teaspoons Creole seasoning, divided
  • ½ cup all-purpose flour
  • ½ cup buttermilk
  • 2 tablespoons dill pickle juice
  • 1 large egg
  • 1 cup self-rising cornmeal mix
  • Ranch dressing, to serve
  • Cooking oil, for frying

Directions

  1. Season the tomato slices with 1 teaspoon Creole seasoning.
  2. Arrange 3 medium mixing bowls. Add the flour to one mixing bowl.
  3. In another bowl, whisk the egg. Add the buttermilk and pickle juice, and whisk to combine well.
  4. In the last bowl, combine the cornmeal mix with the remaining Creole seasoning.
  5. Working in batches, coat the tomato slices with the flour, egg mixture, and then cornmeal mixture.
  6. Add oil to 1-inch high in a large cooking pot/deep-frying pan. Heat until shimmering over medium-high heat.
  7. Once hot, working in batches, add the coated tomato slices and fry until evenly brown on both sides, about 2-3 minutes per side. Drain over paper towels.
  8. Serve the fried tomatoes warm with ranch dressing. Top with more Creole seasoning if desired.

Nutrition (per serving)

Calories 215, fat 8 g, carbs 25 g, sugar 2 g, Protein 9 g, sodium 772 mg

 

 

Small Batch Tomato Ketchup

Makes 2 cups | Prep time 15-20 minutes | Cooking time 1 hour

Ingredients

  • 2 pounds Roma tomatoes, roughly chopped
  • 1½ teaspoons kosher salt
  • ½ cup apple cider vinegar
  • 5 tablespoons light brown sugar
  • 1 yellow onion, chopped
  • 1 Anaheim chili, seeded and chopped
  • 1 garlic clove, minced

For the spices

  • 4 whole cloves
  • 1 bay leaf
  • 1 cinnamon stick
  • ¼ teaspoon celery seeds
  • ¼ teaspoon chili flakes
  • ¼ teaspoon whole allspice

Directions

  1. Arrange a piece of cheesecloth and add all the spices to it. Using kitchen twine, make a spice pack by securing the cheesecloth around the spices.
  2. Heat the vinegar in a 4-quart stock pot or Dutch oven over medium heat.
  3. Add the onion, tomatoes, garlic, sugar, chili, spice pack, and salt. Stir to combine.
  4. Simmer for about 25-30 minutes, stirring in between, until the chili and tomatoes soften.
  5. Remove the spice pack.
  6. Blend the sauce using an immersion blender or regular blender until smooth.
  7. Using a fine-mesh sieve, strain the mixture into a bowl and then add it back to the pot.
  8. Over medium-low heat, simmer the sauce for 20-30 more minutes until thickened.
  9. Cool down completely and refrigerate in an airtight container for up to 3 weeks.

Nutrition (per ¼ cup)

Calories 95, fat 0 g, carbs 18 g, sugar 2 g, Protein 6 g, sodium 270 mg

 

 

***These recipes and more are found in Louise Davidson’s Cooking with Tomatoes: Family-Friendly Delicious Tomato Recipes from Breakfast to Dinner. To get your copy, click on the cover below or click here.

To download and print the featured recipes, click here.

Delicious Street Food Recipes

Book Name : Delicious Street Food Recipes
Buy Now

Carne Asada Street Taco

These are not your ground beef weeknight tacos! We’re going to switch up your taco game with this fresh and delicious version made with skirt steak and fresh fixings. You’ll never look back.

Serves 6 | Prep. time 15 min. | Marinating time 1 hour | Cooking time 10 min.

Ingredients

For the marinade

  • 3 tablespoons soy sauce
  • 2 tablespoons freshly squeezed lime juice
  • 1 tablespoon canola oil
  • 3 cloves garlic, minced
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano

Other ingredients

  • 1½ pounds skirt steak, diced small
  • 1 tablespoon canola oil
  • 12 (6-inch) corn tortillas, warmed
  • ¾ cup diced sweet onion
  • ½ cup chopped fresh cilantro leaves
  • 1 avocado, cored and diced
  • 1 lime, cut into wedges

Directions

  1. In a resealable bag, combine all the marinade ingredients and mix well. Add the meat and turn to coat.
  2. Marinate the meat for at least an hour, and up to 6 hours.
  3. In a medium skillet on medium-high heat, heat the oil. Drain and discard the marinade, and brown the beef. Do not overcook.
  4. Warm the tortillas in a separate skillet or the microwave.
  5. To assemble the tacos, layer on some meat and add a portion of onion, cilantro, and avocado.
  6. Squeeze lime juice on top, and serve!

 

 

Chicken Shawarma Gyros

You might call these “Hero” sandwiches, but in Greece, where they originate, it’s pronounced “Yee-Ro.” We don’t mind how you choose to say it, as long as you say please!

Serves 4–6 | Prep. time 15 min. | Marinating time 1 hour | Cooking time 1 ¾ hours

Ingredients

  • 2 pounds boneless, skinless chicken thighs
  • Half 1 yellow onion, peeled
  • 1 bamboo skewer
  • 4–6 Greek pitas or flatbreads

For the marinade:

  • 2 cups Greek yogurt
  • ¼ cup lemon juice
  • ½ cup olive oil
  • 2 tablespoons minced garlic
  • 1 ½ tablespoons kosher salt
  • 1 tablespoon coriander powder
  • 1 tablespoon paprika
  • 1 tablespoon ground cumin
  • ½ teaspoon cayenne pepper
  • ½ teaspoon cinnamon
  • ½ teaspoon black pepper

For serving

  • Tzatziki sauce
  • Chopped lettuce
  • Tomato slices
  • Optional: red onion slices, olives, feta cheese

Directions

  1. Pound the chicken to ½-inch thickness.
  2. In a medium mixing bowl, combine the marinade ingredients and mix well.
  3. Add the chicken and turn to coat. Refrigerate at least 1 hour, but up to 24 hours.
  4. Preheat the oven to 400°F. Arrange the half onion, cut side down, on a foil-lined baking sheet. Position the bamboo skewer upright in the onion, with the sharp end up.
  5. Skewer the chicken thighs and layer them up, rotating each one to give you jagged edges.
  6. Bake for 1 ¾ hours, or until the internal temperature reaches 165°F.
  7. Let the meat rest for 10 minutes, during which time you can warm the flatbreads.
  8. Slice the meat into slivers, cutting from the top down.
  9. To assemble the gyros, warm the flatbreads. Add some of the meat, and top with your choice of toppings.

 

 

Poutine

You need cheese curds to make poutine; there is no acceptable substitution. But we promise you, if you find and purchase cheese curds, the effort will be worth it!

Serves 4 | Prep. time 30 min. | Soaking time 1 hour | Cooking time 30 min.

Ingredients

  • 2½ pounds russet potatoes
  • 2 cups white cheddar cheese curds
  • Oil for frying

For the gravy

  • ⅓ cup butter
  • ¼ cup all-purpose flour
  • 2 ½ cups beef broth
  • 1 cup chicken broth
  • 3 tablespoons cornstarch dissolved in 2 tablespoons water
  • Salt and pepper to taste

Directions

  1. Scrub the potatoes and cut them into fries about half an inch thick.
  2. Place them in a large bowl and cover them completely with cold water. Soak, stirring occasionally, for at least 1 hour.
  3. Make the gravy. Melt the butter in a large saucepan and whisk in the flour. Cook, stirring, until the roux turns golden.
  4. Gradually whisk in the beef and chicken broth until there are no lumps. Slowly add the cornstarch mixture until the gravy is as thick as you like it.
  5. Season with salt and pepper to taste. Keep the gravy hot until it’s needed.
  6. Heat the oil to 300°F. Set out a wire race and line a large bowl with paper towels.
  7. Drain the potatoes and spread them on a clean towel. Blot them thoroughly to remove as much moisture as possible.
  8. Working in batches if necessary, fry the potatoes in the oil until they start to cook but are not yet browned. Scoop them out of the oil and place them on the wire rack.
  9. Heat the oil to 375°F. Cook the fries again until they are a nice dark golden brown. Remove them to the bowl and toss to remove excess oil. Discard the paper towel.
  10. Pour gravy over the fries, using tongs to turn them, until they are well coated.
  11. Add the cheese curds and stir them in.
  12. Serve the poutine right away, seasoned with more black pepper if desired.

 

 

Classic Spanish Paella

You can’t visit Spain without eating paella sold by a street vendor. You will get the authentic taste of the freshest fish, seafood ever. The trick to this dish is to cook it in a paella pan if you can (or a large skillet if you must) and do not stir the rice while it’s cooking.

Servings: 6 – Prep time: 10 min – Cooking time: 30 min

Ingredients

  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 large onion, diced
  • 1 red bell pepper, diced
  • 1 large tomato, peeled and diced (with juice and seeds)
  • 8 ounces chicken thigh fillets, chopped
  • 6 ounces calamari, cut into thin rings
  • 1 ½ cups paella rice
  • 3 ½ cups chicken broth
  • 1 teaspoon saffron threads
  • 12–16 large shrimp, whole (shell on)
  • 12 large mussels
  • Lemon wedges for serving

Directions

  1. Heat the oil in the pan and cook the garlic and onion until they begin to soften, about 5 minutes. Add the bell pepper and cook for another few minutes, and then stir in the tomato.
  2. Add the chicken and calamari, and cook until they are lightly browned.
  3. Add the rice, and stir until it is covered in oil. Add the broth and stir in the saffron very briefly.
  4. Heat until the liquid boils, simmer for a few minutes, and then reduce the heat to medium-low. Cook for 7 minutes. The rice will be near the surface of the liquid, but not dry.
  5. Press the prawns into the rice until they are mostly submerged, and then do the same with the mussels. Don’t stir.
  6. Cook for an additional 5–8 minutes, until the shrimp are cooked through and the mussel shells are opened. (Discard any that don’t open.)
  7. Test the rice for doneness, adding more water, and cooking a little longer if necessary.
  8. Let stand for 5 minutes, garnish with lemon, and serve.

 

 

Calzones

Let’s head over to Italy for some fun, handheld pizza! These tasty little pockets are great food on the go. They freeze well and are wonderful in school lunches! We make our own dough, but you can use frozen or store-bought.

Serves 6 | Prep. time 20 minutes | Cooking time 12 min.

Ingredients

For the dough

  • 1 cup very warm water
  • 1 teaspoon white sugar or honey
  • 1 envelope quick rise yeast
  • 2 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 2 tablespoons olive oil

For the filling

  • 1 cup pizza sauce, plus more for dipping
  • 1½ cups shredded mozzarella
  • Your choice of fillings: pepperoni, salami, bacon, onion, mushrooms, tomato, spinach, basil, olives, hot peppers
  • 1 egg, beaten

Directions

  1. Preheat the oven to 400°F and lightly grease a baking sheet.
  2. In a bowl, combine the water, sugar or honey, and yeast. Let it sit for a few minutes until the yeast blooms.
  3. Add the flour, salt, and oil and mix until a dough forms. Knead briefly, and then divide it into 6 pieces.
  4. Shape the pieces into balls and roll them into circles no more than a ½-inch thick. If the dough becomes hard to work with, let it rest a few minutes.
  5. Along the center of the dough, spoon some sauce, cheese, and your choice of toppings.
  6. Pull the dough up around the fillings to close. Fold and pinch the edges to seal.
  7. Arrange the calzones on the baking sheet and brush them with beaten egg.
  8. Bake for 12–15 minutes, until golden. Serve with extra pizza sauce for dipping.

 

 

Cannoli

A favorite and popular dessert sold in the streets of Italy and around the world. Sweet, rich, and delicate, cannoli are perfect to end any meal or just as a snack.

Makes 12-24 | Prep. time 20 min. | Refrigeration time 2 hours | Cooking time 10-15 min.

Ingredients

  • Egg white, for sealing
  • Oil for frying, 3 inches deep

Cannoli shell

  • 2⅓ cups flour
  • 1½ tablespoons sugar
  • 2 tablespoons butter
  • 1 egg
  • ⅛ teaspoon salt
  • ¾ cup Marsala dry wine

Cream Filling

  • 2 cups ricotta cheese
  • 2 cups confectioner’s sugar, sifted
  • 2 tablespoons rum
  • ¼ teaspoon vanilla extract
  • 3 ounces bitter chocolate, broken into tiny chips

Directions

To make the shells

  1. In a large bowl, mix the shell ingredients together to make a smooth, slightly sticky dough.
  2. Wrap the dough in plastic wrap and refrigerate for 2 hours to overnight.
  3. Cut the dough into two pieces. Keep the remaining dough covered and cold while you work.
  4. Lightly flour a work surface and roll out the dough to about ⅛ inch thick.
  5. Cut out circles, 3 to 5 inches in diameter.
  6. Roll each cutout circle into an oval.
  7. Oil the outside of the cannoli tubes. You can also use cannelloni pasta as tubes.
  8. Roll the ovals around each tube and dab a little egg white on the dough where the edges overlap. Press well to seal. Let them sit for the egg white to set.
  9. In a heavy saucepan or electric deep-fryer, heat the oil to 375°F, or until a small piece of the dough sizzles and browns in 1 minute.
  10. Fry the shells until golden, turning halfway through (about 2 minutes).
  11. Lift with a wire skimmer or large slotted spoon. Using tongs, grasp the cannoli vertically over the fryer to let the oil flow back into the pan.
  12. Drain on paper towels. Repeat with the remaining tubes.
  13. While still hot, grasp the tubes with a potholder and, using a pair of tongs, pull the cannoli shells off. Let cool completely on the paper towels.

For the filling

  1. In a large bowl, cream the ricotta with a wire whisk.
  2. Add the rest of the ingredients and mix thoroughly.
  3. Fill a pastry tube, and pipe the filling into the shells.
  4. Dust with confectioner’s sugar, and serve.

 

 

 

***These recipes and more are found in Sarah Spencer’s Street Food: Irresistible Recipes from the Streets of the World. To get your copy, click on the cover below or click here.

To download and print the featured recipes, click here.

Delicious and Authentic German Recipes

Book Name : Delicious and Authentic German Recipes
Buy Now

German Beer and Cheddar Soup

We couldn’t make a book on German foods and leave out the famous combination of beer and cheese! This soup cooks up in half an hour, and it even contains some hidden vegetables for nutrition. Serve it with a dense, flavorful bread.

Serves 4 | Prep. time 5 min. | Cooking time 25 min.

Ingredients

  • ¼ cup butter
  • 1 carrot, peeled and grated
  • 1 apple, peeled and grated
  • 1 large onion, diced
  • 2 cloves garlic, crushed and minced
  • ¼ cup all-purpose flour
  • 1 ½ cups whole milk
  • 16 ounces beer
  • 1 tablespoon stone-ground mustard
  • ½ cup heavy cream
  • 10 ounces sharp cheddar, shredded (plus more for topping)
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon red pepper flakes
  • ⅛ teaspoon nutmeg
  • 2 tablespoons fresh chives, for topping

Directions

  1. In a Dutch oven or large pot, melt the butter. Add the carrot, apple, onion, and garlic, and cook for 10 minutes, stirring often.
  2. Sprinkle on the flour. Cook and stir until the flour begins to darken, 2–3 minutes.
  3. Gradually whisk in the milk until smooth. Add the beer and mustard and stir until it stops foaming.
  4. Bring it to a boil, reduce the heat, and simmer until thickened.
  5. Add the cream, cheese, salt, pepper, red pepper flakes, and nutmeg. Mix until everything is combined. Taste, and correct the seasonings if desired.
  6. Serve hot with a topping of chives and extra cheese.

 

 

Pretzels

You can’t have a proper selection of German foods without the beloved pretzel. Crisp on the outside, deliciously moist and chewy inside, these are excellent with a beer and cheddar sauce or mustard.

Serves 24 | Prep. time 20 min. | Rest time  1 hour | Cooking time 20 min.

Ingredients

  • ½ cup lukewarm water
  • 1½ teaspoons sugar
  • 1 tablespoon active dry yeast
  • ¾ cup milk, lukewarm
  • 4 teaspoons olive oil
  • 1 teaspoon salt
  • 1 cup whole wheat flour
  • 2 ½ cups all-purpose flour, divided
  • ¼ cup baking soda
  • Coarse salt for sprinkling

Directions

  1. Line two large baking sheets with parchment paper.
  2. In a large mixing bowl or the bowl of a stand mixer, combine the water, sugar, and yeast. Let it sit for 10 minutes to bloom.
  3. Add the milk and oil.
  4. Mix the salt into the whole wheat flour and add it to the bowl, together with 2 cups of the all-purpose flour. Mix until it is well combined, adding add more flour if it’s needed to make the dough form a ball.
  5. Cover and let the dough rise in a warm place for 45 minutes to an hour.
  6. When the dough has almost finished rising, combine the baking soda with 2 quarts of water in a large pot. Bring it to a boil and keep it hot.
  7. Preheat the oven to 425°F.
  8. Split the dough in half and separate each half into 12 equal pieces.
  9. Roll each piece into a rope about 16 inches long. Form circles with the ends overlapping, twist the ends, and fold the tips down to join with the circle. Repeat until all the pretzels are formed. Place them back on the sheets to rise for 10 more minutes.
  10. In small batches, lower the pretzels into the simmering soda water and remove them when they rise to the top. Place them back on the sheets and sprinkle them with salt.
  11. Bake for 15 minutes or until golden brown.

 

 

Cabbage Rolls with Gravy (Kohlrouladen)

We’re used to seeing cabbage rolls in tomato sauce, but many German family recipes use beef gravy instead. We highly recommend you try it with a side of creamy mashed potatoes.

Serves 4 | Prep. time 30 min. | Cooking time 45 min.

Ingredients

For the kohlrouladen

  • 1 head of cabbage (large leaves only)
  • 1 pound ground beef
  • 1 medium onion, diced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon ground ginger
  • ⅛ teaspoon ground cloves

For the sauce

  • 1 can beef broth
  • 1 cup water
  • 1 small onion, diced
  • 2 bay leaves
  • 2 cloves garlic, minced
  • 1 tablespoon cornstarch
  • 4 cups mashed potatoes, for serving

Directions

  1. Place the cabbage in a large pot and add enough water to cover. Bring it to a boil and then lower the heat. Simmer, turning the cabbage often, until you can peel off the outer large leaves without tearing them. Repeat until you have enough large leaves to work with (10–12).
  2. Preheat the oven to 350°F and butter a baking dish.
  3. In a mixing bowl, combine the beef, onion, and spices for the filling.
  4. Spoon a portion of the beef filling onto a cabbage leaf and roll, tucking in the sides. If your leaves are very thin, you may choose to add another layer. Secure the roll with a toothpick and place the cabbage roll in the baking dish. Repeat until you have used all the filling.
  5. Combine the sauce ingredients and pour them over the rolls. Cover the baking pan with foil and bake for 45 minutes, or until the internal temperature of the meat filling reaches 165°F.
  6. Remove the bay leaves. Serve the rolls with a spoonful of the gravy and a side of mashed potatoes.

 

 

Pork Schnitzel

German schnitzel (Schweineschnitzel) is made with pork, as opposed to the Austrian version, Weinerschnitzel, which is made with veal. These delicious cutlets are often accompanied by a side of Spaetzle. You can serve them plain with a splash of lemon and parsley, as shown, or with a thick mushroom sauce (and then you would call it Jäegerschnitzel.)

Serves 4 | Prep. time 15 min. | Cooking time 15 min.

Ingredients

  • 4 boneless pork chops
  • 1 ½ teaspoons salt, divided
  • ½ teaspoon freshly ground black pepper
  • ½ cup all-purpose flour
  • 2 eggs
  • 1 cup plain breadcrumbs
  • Canola oil for frying

Mushroom gravy

  • 2 tablespoons bacon grease (or butter)
  • 1 yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 pound fresh mushrooms, cleaned and sliced
  • ¼ cup butter
  • ¼ cup all-purpose flour
  • 2 cups condensed beef broth
  • Dash balsamic vinegar
  • ½ teaspoon dried thyme
  • Salt and pepper to taste

Directions

  1. Start by preparing the gravy, if using. (If not, skip to step 7.)
  2. In a skillet, melt the bacon grease over medium-high heat. Add the onion and cook until golden.
  3. Add the garlic and cook 1–2 more minutes.
  4. Add the mushrooms and cook for 6–8 minutes, stirring occasionally, until they are browned and the liquid has evaporated.
  5. Add the butter and sprinkle on the flour, stirring to coat everything. Let it cook another minute or two.
  6. Add the broth, vinegar, thyme, and a generous amount of salt and pepper. Cover and let it simmer on low while you cook the pork, stirring occasionally.
  7. One at a time, place the pork chops between 2 pieces of plastic wrap and pound them to a thickness of ¼ inch. Season them on both sides, using 1 teaspoon of salt and the black pepper.
  8. Arrange a dipping station. In one bowl, combine the flour with the remaining salt. In a second bowl, beat the eggs. Place the breadcrumbs in a third bowl.
  9. Heat the oil to 335°F. It should be deep enough to immerse the meat.
  10. Dip the pork to coat both sides and the edges in flour, egg, and then breadcrumbs. Do not press the breadcrumbs onto the meat.
  11. Immediately after coating the chops, slide them into the oil. Cook for 2–3 minutes on each side, until golden.

 

 

Beer Grilled Chicken

Combine the flavors of beer, mustard, and lemon in this delicious barbecued chicken.

Serves 6 | Prep. time 15 min. | Cooking time 30 min.

Ingredients

  • ½ cup peanut oil
  • 2 teaspoons grainy German mustard
  • 1 cup dark German beer
  • ¼ cup lemon juice
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried basil
  • ½ teaspoon dried rosemary
  • 4 pounds bone-in chicken pieces

Directions

  1. In a large bowl or resealable bag, combine the oil, mustard, beer, lemon juice, garlic, salt, pepper, basil, and rosemary.
  2. Add the chicken pieces and turn to coat. Cover or seal, and refrigerate for at least 2 hours, preferably overnight.
  3. Preheat the grill over medium heat and oil the grates.
  4. Remove the chicken pieces from the marinade and place them on the grill; discard the marinade.
  5. Cook until the skin is crisp, turning the pieces to brown them all over. Reduce the heat, cover the grill, and cook until the chicken is cooked through.
  6. Serve with a good German mustard and your choice of sides.

 

 

Traditional German Potato Salad

The main difference between traditional German potato salad and the creamy kind you might be more used to is that in authentic German recipes we tend to cook the sauce ahead of time, there’s no mayo, and we include savory ingredients like beef broth.

Serves 8–10 | Prep. time 15 min. | Chill time 30 min. | Cooking time 20 min.

Ingredients

  • 4 pounds Yukon Gold potatoes
  • 8 ounces bacon, chopped
  • 1 large white onion, finely diced
  • ½ cup cider vinegar
  • 3 tablespoons sugar
  • 1 tablespoon kosher salt
  • 2 cups beef broth
  • ½ cup chopped fresh parsley

Directions

  1. Peel the potatoes and simmer them in salted water until tender. Drain and let them cool.
  2. Meanwhile, cook the bacon in a skillet until crisp, and then remove it from the pan with a slotted spoon. Set the bacon aside.
  3. In the hot bacon fat, cook the onions until browned. Stir in the vinegar, sugar, and salt, and bring the mixture to a simmer.
  4. Carefully slice the hot potatoes into a heatproof bowl. Pour the hot onion mixture over the potatoes and toss them to coat.
  5. Heat the broth in the skillet and simmer to reduce it by half. Pour it over the potatoes. Stir gently.
  6. Top with the chopped bacon and parsley. Serve immediately.

 

 

Apple Strudel

Traditional strudel dough is made with only a few ingredients, and would have been hand stretched so thin it would cover a table. But you don’t need to be an expert to give this a try – it will taste wonderful even if the dough is not paper thin.

Serves 6 | Prep. time 45 min. | Cooking time 50 min.

Ingredients

For the dough

  • ¼ cup unsalted butter, melted
  • 1 ½ cups all-purpose flour
  • Pinch of salt
  • ⅓ cup water, lukewarm

For the apple filling

  • ⅓ cup sultana raisins
  • 2 tablespoons rum
  • 3 large apples
  • 1 tablespoon lemon juice
  • 1 ½ teaspoons ground cinnamon
  • ⅛ teaspoon nutmeg
  • ½ cup granulated sugar
  • ¼ teaspoon salt
  • ¼ cup pecans, walnuts or almonds, finely chopped

To assemble

  • 2 tablespoons all-purpose flour
  • 6 tablespoons unsalted butter, melted
  • ¼ cup breadcrumbs
  • ¼ cup icing sugar

Directions

  1. In a small bowl, combine the rum and raisins. Mix well and set them aside to soak.
  2. Combine the ingredients for the dough and mix until a smooth dough forms.
  3. Heat a medium saucepan under hot running water. Dry it well and line it with parchment. Place the dough in the pot, cover it, and let it sit for 30 minutes.
  4. Meanwhile, peel and chop the apples. In a medium bowl, toss them with the lemon juice and season with the cinnamon, nutmeg, sugar, and salt. Drain the raisins and add them to the filling, together with the nuts.
  5. Preheat the oven to 350°F and line a baking sheet with parchment paper.
  6. On your worktop, lay out a clean, thin kitchen towel and sprinkle it with the flour. Roll the dough out as thin as you can on the towel.
  7. Brush a little of the melted butter on the dough, and use your hands to spread the dough out until you have a rectangle about 12×18 inches (as thin as you can). Arrange the dough so the long side is in front of you.
  8. Brush half the melted butter on the dough. Leaving a 6-inch strip on the right side and a 2-inch margin on the long edges, sprinkle the breadcrumbs along the center down the length of the dough.
  9. Spread the apple filling on the breadcrumbs, but leave any juices in the bowl.
  10. Fold the 2-inch edges over the filling. Starting from the short edge opposite the 6-inch margin, gently roll up the strudel using the towel to help.
  11. Transfer the strudel to the prepared baking sheet and brush it with butter. Bake for about 50 minutes, brushing it twice more with butter while it bakes.
  12. Sprinkle with icing sugar and serve warm.

 

 

 

***These recipes and more can be found in Sarah Spencer’s A Taste of Germany: Traditional German Cooking Made Easy with Authentic German Recipes. To get your copy, click on the cover or click here.

To download or print the featured recipes, click here.

Classic Sweet and Savory Brunch Recipes

Book Name : Classic Sweet and Savory Brunch Recipes
Buy Now

Planning a brunch? Whether it’s Mother’s Day or just a lazy Sunday, these easy and delicious recipes—like carrot cake waffles, avocado toast with smoked salmon, and bacon and onion quiche—are guaranteed to wow.

Blueberry Scones

If you love blueberries and pastries, this brunch recipe is for you!

Serves 8 | Prep. time 10 minutes | Cooking time 15 minutes

Ingredients

  • ¾ cup heavy cream
  • 2¼ cups all-purpose flour
  • ½ cup granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • Pinch of kosher salt
  • ½ cup unsalted butter, cold and cubed
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup fresh blueberries

Directions

  1. Preheat oven to 350°F (177°C). Line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt.
  3. Stir in the butter, egg, vanilla extract, and heavy cream. Fold in the blueberries.
  4. Using your hands, knead a dough from the batter. Roll the dough out into a square shape 1-inch thick and cut into 8 triangles.
  5. Arrange the triangles on the prepared baking sheet. Bake for 15 minutes.
  6. Serve with a dusting of powdered sugar.

Nutrition (per serving)

Calories 337, fat 16 g, carbs 42 g, sugar 14 g, Protein 4 g, sodium 195 mg

 

 

Carrot Cake Waffles

Are you a waffle and carrot cake lover? This recipe gives you the chance to enjoy them together!

Serves 6 | Prep. time 15 minutes | Cooking time 20-25 minutes

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 large eggs, room temperature
  • ½ teaspoon ground cinnamon
  • 1 cup grated carrots
  • 2 cups whole milk
  • ¼ cup vegetable oil
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons maple syrup
  • Pinch of kosher salt

Directions

  1. In a large mixing bowl, combine the flour, baking powder, eggs, cinnamon, carrots, milk, vegetable oil, vanilla extract, maple syrup, and salt.
  2. Warm a waffle iron. Spray it with cooking spray.
  3. Add some of the batter to the iron. Cook for 3-4 minutes on each side.
  4. Repeat with the remaining batter. Serve warm.

Nutrition (per serving)

Calories 334, fat 13 g, carbs 42 g, sugar 9 g, Protein 9 g, sodium 99 mg

 

 

Chocolate Crepes

If you love chocolate, these crepes will be your perfect brunch food! Fill them with fruits and top them with chocolate sauce to make them even more decadent.

Serves 10 | Prep. time 10 minutes | Cooking time 15 minutes

Ingredients

  • 2 cups all-purpose flour
  • Pinch of baking powder
  • A pinch of kosher salt
  • 3 tablespoons cocoa powder
  • 1 cup whole milk
  • 1 cup sparkling water
  • 3 large eggs, room temperature
  • ½ cup unsalted butter, melted
  • 3 tablespoons granulated sugar
  • 1 teaspoon pure vanilla extract
  • Butter or olive oil for frying
  • Fruits like berries or sliced bananas for serving
  • Chocolate sauce for serving

Directions

  1. Combine the flour, baking powder, salt, and cocoa powder in a large mixing bowl.
  2. In another large mixing bowl, stir the whole milk, sparkling water, eggs, and melted butter.
  3. Add the dry ingredients to the wet ingredients, then add the vanilla extract and sugar to the mixture.
  4. Mix until well combined and smooth.
  5. Melt 1 tablespoon of butter or olive oil in a non-stick skillet or crepe pan over medium heat. Pour about ¼ cup of the batter into the skillet. Swirl around to spread the batter. Let cook until bubbles appear on the surface and flip over with a spatula. Let cook on the other side for 1-2 more minutes and transfer to a serving plate. Cover with foil if desired to keep warm.
  6. To serve, fill the crepes with fruits and fold. Drizzle with chocolate syrup if desired.

Nutrition (per serving)

Calories 227, fat 12 g, carbs 24 g, sugar 5 g, Protein 5 g, sodium 113 mg

 

 

Prosciutto Eggs Benedict

This take on Eggs Benedict is especially delicious with Parma ham.

Serves 4 | Prep. time 5 minutes | Cooking time 10-15 minutes

Ingredients

  • 3 tablespoons white wine vinegar
  • 4 large eggs
  • 2 English muffins, split
  • 4 slices prosciutto ham

For the hollandaise sauce

  • ½ cup unsalted butter, at room temperature
  • 2 large egg yolks
  • ½ teaspoon white wine vinegar
  • 1 teaspoon lemon juice
  • ½ teaspoon tarragon
  • Pinch of salt and pepper, to taste

Directions

  1. In a large pot filled with water, add the white wine vinegar and bring to a gentle simmer. Don’t let the water bubble too much.
  2. Whisk the water with a spoon to make a whirl. Crack the eggs into the water.
  3. Cook the eggs for 2-3 minutes. Remove them with a slotted spoon and set aside.
  4. To make the hollandaise sauce, prepare a small bowl set over a pot of simmering water. Crack the egg yolks into the bowl. Whisk them until well-combined.
  5. Stir in the lemon juice and vinegar. Constantly stirring, add the butter little by little until a creamy and thickened sauce is formed.
  6. Season with the tarragon, salt and pepper. Set aside.
  7. Toast the English muffins. Once toasted, top each muffin with the sauce, a piece of prosciutto ham, and a cooked egg.
  8. Serve warm.

Nutrition (per serving)

Calories 418, fat 33 g, carbs 15 g, sugars 3 g, Protein 15 g, sodium 815 mg

 

 

Avocado Toast with Smoked Salmon

Avocado toast is now a classic brunch recipe. This version features smoked salmon for added taste and texture.

Serves 6 | Prep. time 10 minutes | Cooking time 5-10 minutes

Ingredients

  • 6 slices sourdough bread
  • 3 ripe avocados, pitted
  • 2 tablespoons olive oil
  • ¼ cup lemon juice
  • Salt and pepper, to taste
  • 2 spring onions, diced
  • 1 tomato, diced into small cubes
  • 3 tablespoons flat-leaf parsley, chopped
  • 2 garlic cloves, minced
  • 3 ounces smoked salmon
  • 2 teaspoons chopped dill

Directions

  1. In a large mixing bowl, toss the bread slices with olive oil.
  2. Spray a grill pan with cooking spray. Heat the pan over high heat.
  3. Working in batches, toast the bread slices on the pan for 2 minutes per side. When done, set the toasted bread aside.
  4. In the meantime, in a medium mixing bowl, mash the avocados with a fork. Add the lemon juice, salt, pepper, spring onions, tomato, garlic, and parsley. Mix until well-combined.
  5. Spread the guacamole over the toasted bread slices. Top with the smoked salmon and dill before serving.

Nutrition (per serving)

Calories 346, fat 25 g, carbs 28 g, sugar 2 g, Protein 6 g, sodium 219 mg

 

 

Bacon and Onion Quiche

Indulge in the timeless and savory flavors of Bacon and Onion Quiche. With its flaky texture and irresistible combination of ingredients, this quiche is the perfect centerpiece for your next brunch gathering.

Serve 8 | Prep. time 30 minutes | Chill time 1½ hours | Cooking time 2 hours

Ingredients

For the pastry

  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 ½ cups cold unsalted butter, cut into small pieces
  • ½ cup cold water

For the filling

  • 4 thick slices bacon
  • 1 large onion, sliced
  • 3 large eggs
  • ¾ cup whole milk
  • ½ cup crème fraiche (or full fat sour cream)
  • ½ teaspoon salt
  • ¼ teaspoon red pepper flakes
  • 1 ¼ cups cheddar cheese, shredded
  • 2 tablespoons chopped fresh dill

Directions

  1. Make the pastry. In a mixing bowl, combine the flour, salt, and pepper. Cut in the butter until it is pea-sized.
  2. Add the water, and mix with a fork just to combine. When it can be formed into a ball, wrap it in plastic and refrigerate for 1 hour.
  3. Roll out the dough on a lightly floured surface to about a 12-inch circle, and fit it into your quiche pan or pie plate. Trim the edges, and refrigerate for 30 minutes.
  4. Heat the oven to 375°F (191°C). Cover the pastry with foil, and fill it with dried beans or pie weights. Bake for 45 minutes, and remove the weights and cook for 20 minutes longer, until nicely browned. Remove it to a cooling rack and reduce the heat to 325°F (163°C).
  5. In a skillet over medium heat, cook the bacon. When it is crisp, remove it to a plate lined with paper towels.
  6. Clean out the pan except for 2 tablespoons of drippings. Sauté the onion until it is very soft, about 10 minutes. Remove the pan from the heat and let it cool.
  7. In a medium bowl, whisk the eggs and add the milk. Mix in the sour cream or crème fraiche and the salt and red pepper flakes.
  8. Spread the onion in the pastry, and layer on the bacon and cheese. Pour in the egg mixture.
  9. Bake for 35 minutes, or until the eggs are set. Remove it from the oven and let it cool before serving.
  10. Sprinkle with dill before serving.

Nutrition (per serving)

Calories 601, fat 42 g, carbs 27 g, sugar 2 g, Protein 27 g, sodium 621 mg

 

 

White Chocolate-Covered Strawberries

These elegant chocolate strawberries make the perfect ending for any brunch.

Serves 20 | Prep. time 15 minutes | Chilling time 10 minutes

Ingredients

  • 1 pound fresh strawberries, washed and drained
  • 1 cup white chocolate chips, melted
  • A pinch of kosher salt
  • ¼ cup semi-sweet chocolate chips

Directions

  1. Melt the white chocolate chips in a medium microwave-safe bowl and stir in a pinch of salt. Work by increments of 30 seconds in the microwave, whisking with a fork in between each until well melted and smooth.
  2. Dip each strawberry into the melted white chocolate and set them aside on a parchment-lined baking sheet. Let them set in refrigerator for 10 minutes.
  3. In the meantime, melt the semi-sweet chocolate chips in another microwave-safe bowl and stir in a pinch of salt. Work by increments of 20 seconds in the microwave, whisking with a fork in between each until well melted and smooth.
  4. Drizzle the melted chocolate on the set strawberries to make a “zebra” pattern.
  5. Refrigerate until serving time.

Nutrition (per serving)

Calories 67, fat 1 g, carbs 8 g, sugar 6 g, Protein 0 g, sodium 31 mg

 

 

 

These recipes and more are found in Louise Davidson’s Brunch Cookbook: Classic Sweet and Savory Recipes for Weekend Brunches. To get your copy, click on the cover below or click here.

To download or print the featured recipes, click here.

Insanely Delicious and Easy Cupcake Recipes

Book Name : Insanely Delicious and Easy Cupcake Recipes
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Buttercream Cupcakes

Serves 12 | Prep time 15 minutes | Cooking time 15 minutes

Ingredients

Cupcakes

  • 1⅔ cups all-purpose flour
  • 1 cup sugar
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¾ cup butter, melted
  • 3 large eggs, room temperature
  • 1 cup buttermilk
  • 2 teaspoons vanilla extract

Buttercream icing

  • 1 cup butter, softened
  • 4 cups icing sugar
  • 2–3 tablespoons heavy cream
  • 1 teaspoon vanilla extract

Directions

  1. Preheat the oven to 350°F (177°C).
  2. Line a muffin pan with muffin liners.
  3. In a large mixing bowl, mix the flour, baking powder, and baking soda.
  4. In another bowl, use a hand mixer to beat together the butter and sugar until creamy and pale yellow. It will take around 7 minutes.
  5. Stir in the eggs, one at a time, mixing well between each addition.
  6. Alternately add the buttermilk and the dry ingredients and mix until combined. Be careful not to overmix the batter.
  7. Stir in the vanilla.
  8. Use an ice cream scoop to fill the muffin liners in the pan ¾ full with batter.
  9. Bake in the preheated oven for 12–15 minutes or until a toothpick comes out clean.
  10. Remove the cupcakes from the pan and let cool completely on a wired rack.
  11. In another bowl, beat the butter and icing sugar until creamy frosting forms.
  12. Stir the cream and vanilla into the frosting and transfer it to a piping bag fitted with a star tip.
  13. Pipe the frosting onto the cooled cupcakes and serve right away or chill for 30–40 minutes before serving.

Nutrition (per serving)

Calories 744, fat 51.4 g, carbs 70.2 g, sugar 56.2 g, Protein 3.9 g, sodium 425 mg

 

 

Red Velvet Cupcakes

Serves 16 | Prep time 15 minutes | Cooking time 15 minutes

Ingredients

Cupcakes

  • 1⅓ cups cake flour
  • 2 tablespoons cocoa powder
  • 1 cup sugar
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup butter, softened
  • ¼ cup vegetable oil
  • 1 tablespoon red food coloring
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ⅔ cup buttermilk

Buttercream

  • ½ cup butter, softened
  • 2 cups icing sugar
  • 8 ounces cream cheese, softened
  • 1 teaspoon vanilla extract

Directions

  1. Preheat the oven to 350°F (177°C).
  2. Line a muffin pan with muffin liners.
  3. In a large mixing bowl, mix the cake flour, cocoa powder, baking powder, and salt.
  4. In another bowl, use a hand mixer to beat together the butter and sugar until creamy and fluffy. It will take around 7 minutes. Stir in the vegetable oil.
  5. Stir in the egg and red food coloring.
  6. Alternately add the buttermilk and the dry ingredients and mix until combined. Be careful not to overmix the batter.
  7. Stir in the vanilla.
  8. Use an ice cream scoop to fill the muffin liners in the pan ¾ full with batter.
  9. Bake in the preheated oven for 12–15 minutes or until a toothpick comes out clean.
  10. Remove the cupcakes from the pan and let cool completely on a wired rack.
  11. In another bowl, beat the butter and cream cheese with the icing sugar until creamy and fluffy.
  12. Stir in the vanilla and transfer the frosting to a piping bag fitted with a star tip.
  13. Pipe the frosting onto the cooled cupcakes and serve right away or chill for 30–40 minutes before serving.

Nutrition (per serving)

Calories 335, fat 20.5 g, carbs 36.8 g, sugar 27.8 g, Protein 3.1 g, sodium 213 mg

 

 

Salted Caramel Cupcakes

Serves 12 | Prep time 15 minutes | Cooking time 15 minutes

Ingredients

Cupcakes

  • 2 cups all-purpose flour
  • ¼ cup white sugar
  • ¾ cup light brown sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ½ cup butter, softened
  • ½ cup whole milk
  • ½ cup Greek yogurt
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • ¼ cup boiling water
  • ½ cup thick and creamy caramel sauce

Frosting

  • ½ cup butter, softened
  • ½ cup heavy cream
  • 1 cup light brown sugar
  • 3½ cups icing sugar
  • ¼ cup caramel sauce
  • 6 caramel candies

Directions

  1. Preheat the oven to 350°F (177°C).
  2. Line a muffin pan with muffin liners.
  3. In a large mixing bowl, mix the flour, baking powder, ground cinnamon, salt, and baking soda.
  4. In another bowl, dissolve the caramel sauce in the boiling water.
  5. In another bowl, beat the butter with the white sugar and light brown sugar.
  6. Stir in the eggs and mix until combined.
  7. Pour in the whole milk and Greek yogurt and stir in the dissolved caramel sauce.
  8. Stir in the dry ingredients. Be careful not to overmix the batter.
  9. Use an ice cream scoop to fill the muffin liners in the pan ¾ full with batter.
  10. Bake in the preheated oven for about 20 minutes or until a toothpick comes out clean.
  11. Remove the cupcakes from the pan and let cool completely on a wired rack.
  12. In another bowl, beat the butter, heavy cream, and icing sugar.
  13. Transfer the frosting to a piping bag fitted with a star tip.
  14. Pipe the frosting onto the cooled cupcakes and decorate with a drizzle of caramel sauce and a small piece of caramel candy.

Nutrition (per serving)

Calories 626, fat 18.8 g, carbs 112.8 g, sugar 77.6 g, Protein 5.1 g, sodium 386 mg

 

 

Orange Cupcakes

Serves 12 | Prep time 15 minutes | Cooking time 15 minutes

Ingredients

Cupcakes

  • 1⅔ cups all-purpose flour
  • 1 cup sugar
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¾ cup butter, melted
  • 3 large eggs, room temperature
  • 1½ teaspoons vanilla extract
  • ½ cup orange juice
  • Zest of 1 orange
  • ½ cup whole milk

Icing

  • 1 cup butter, softened
  • 4 cups icing sugar
  • Zest of ½ orange
  • 2 tablespoons orange juice
  • 2–3 tablespoons cream
  • 1 teaspoon vanilla extract

Directions

  1. Preheat the oven to 350°F (177°C).
  2. Line a muffin pan with muffin liners.
  3. In a large mixing bowl, mix the flour, baking powder, and baking soda.
  4. In another bowl, use a hand mixer to beat together the butter and sugar until creamy and pale yellow in color. It will take around 7 minutes.
  5. Stir in the eggs, one at a time, mixing well between each addition.
  6. Add the orange juice, orange zest, and whole milk alternately with the dry ingredients and mix until combined. Be careful not to overmix the batter.
  7. Stir in the vanilla.
  8. Use an ice cream scoop to fill the muffin liners in the pan ¾ full with batter.
  9. Bake in the preheated oven for 12–15 minutes or until a toothpick comes out clean.
  10. Remove the cupcakes from the pan and let cool completely on a wired rack.
  11. In another bowl, beat the butter and icing sugar until a creamy frosting forms.
  12. Stir the cream, orange juice, orange zest, and vanilla into the frosting and transfer it to a piping bag fitted with a star tip.
  13. Pipe the frosting onto the cooled cupcakes and serve right away or chill for 30–40 minutes before serving.

Nutrition (per serving)

Calories 754, fat 51.8 g, carbs 71.7 g, sugar 57.5 g, Protein 4.3 g, sodium 429 mg

 

 

Classic Chocolate Cupcakes

Serves 12 | Prep time 15 minutes | Cooking time 15 minutes

Ingredients

Cupcakes

  • ¾ cups all-purpose flour
  • ½ cup cocoa powder
  • ¾ cup white sugar
  • ½ cup light brown sugar
  • ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • ⅓ cup vegetable oil
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • ½ cup buttermilk

Icing

  • 1 cup butter, softened
  • 3½ cups icing sugar
  • ½ cup cocoa powder
  • 3 tablespoons cream
  • 2 teaspoons vanilla extract

Directions

  1. Preheat the oven to 350°F (177°C).
  2. Line a muffin pan with muffin liners.
  3. In a large mixing bowl, mix the flour, cocoa powder, baking powder, and baking soda.
  4. In another bowl, use a hand mixer to beat together the butter, light brown sugar, and white sugar until creamy and fluffy. It will take around 7 minutes.
  5. Stir in the eggs, one at a time, mixing well between each addition.
  6. Alternately add the buttermilk and the dry ingredients and mix until combined. Be careful not to overmix the batter.
  7. Stir in the vanilla.
  8. Use an ice cream scoop to fill the muffin liners in the pan ¾ full with batter.
  9. Bake in the preheated oven for 12–15 minutes or until a toothpick comes out clean.
  10. Remove the cupcakes from the pan and let cool completely on a wired rack.
  11. In another bowl, beat the butter with the icing sugar and cocoa powder until creamy and fluffy.
  12. Stir the cream and vanilla into the frosting and transfer it to a piping bag fitted with a star tip.
  13. Pipe the frosting onto the cooled cupcakes and serve right away or chill for 30–40 minutes before serving.

Nutrition (per serving)

Calories 460, fat 23.6 g, carbs 64.1 g, sugar 53.5 g, Protein 3.7 g, sodium 188 mg

 

 

 

***These recipes and more are found in Louise Davidson’s Wicked Good Cupcakes: Insanely Delicious and Easy Cupcake Recipes. To get your copy, click on the cover below or click here.

To download or print the featured recipes, click here.

Quick and Easy Recipes for One!

Book Name : Quick and Easy Recipes for One!
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Breakfast Burrito

Are you running out of healthy breakfast ideas that will keep you energized for a long period of time? This breakfast burrito will take you only 15 minutes to make and will also be the best one you have tried for many years!

Prep time 5 minutes | Cooking time 10 minutes

Ingredients

  • 1 teaspoon chipotle paste
  • 1 large egg
  • 1 teaspoon olive oil
  • 1 cup kale
  • ½ cup cherry tomatoes halved
  • ½ small avocado, sliced
  • 1 tortilla wrap, warmed

Directions

  1. In a bowl, mix the egg with the chipotle paste. Season with salt and pepper to taste.
  2. Warm the olive oil in a nonstick frying pan over medium heat and add the kale and the cherry tomatoes.
  3. Stir in the egg with the chipotle paste and cook until the omelet is cooked through.
  4. Place the omelet on the warmed tortilla wrap and arrange the avocado slices.
  5. Wrap tightly and serve.

Nutrition (per serving)

Calories 522, fat 33.3 g, carbs 45.5 g, sugar 5.6 g, Protein 15.3 g, sodium 569 mg

 

 

Air Fryer Chicken Breast Recipe

When it comes to chicken recipes, we typically want to roast the chicken or deep fry it. Roasting is healthy, there’s no doubt about that, but with modern technology why don’t we go a level up and use an air fryer? It’s quick, it’s juicy and it’s super delicious!

Prep time 10 minutes | Cooking time 15 minutes

Ingredients

  • 1 large egg, room temperature
  • 1 tablespoon cornflour
  • 2 tablespoons breadcrumbs
  • 1 tablespoon grated Parmesan cheese
  • ½ teaspoon dried oregano
  • Salt and pepper to taste
  • 1 boneless skinless chicken breast

Directions

  1. Season the chicken breast with salt and pepper to taste.
  2. In a bowl, whisk the egg with a fork.
  3. Dip the chicken breast in the beaten egg.
  4. In another bowl, combine the cornflour, breadcrumbs, Parmesan cheese, and dried oregano.
  5. Coat the chicken breast with the dry ingredients and place it in an air fryer.
  6. Cook for 15 minutes at 350°F (180°C).
  7. Flip the chicken over and cook for 5 minutes more.
  8. Serve with baby spinach.

Nutrition (per serving)

Calories 358, fat 14.6 g, carbs 17.3 g, sugar 1.3 g, Protein 38.9 g, sodium 480 mg

 

 

Veal Piccata

This recipe requires the veal to be cut into very thin slices—that’s essential for this recipe. The creamy sauce is delicious and gives a nice shiny look to the veal cutlets. The capers and wine give a rich taste and a tender texture to the meat itself.

Prep time 10 minutes | Cooking time 20 minutes

Ingredients

  • 3 ounces veal top round cutlets
  • Salt and pepper to taste
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • ¼ cup white wine
  • ¾ cup chicken stock
  • ¼ cup all-purpose flour
  • 1 lemon, cut into circles
  • 2 tablespoons capers
  • 2 tablespoons freshly chopped parsley

Directions

  1. Melt the butter and warm the olive oil in a nonstick frying pan on medium heat.
  2. Cook the veal cutlets for 3–4 minutes on each side.
  3. Season with salt and pepper to taste.
  4. Sprinkle with the flour and cook for 1 minute.
  5. Stir in the wine and chicken stock together and cook until a creamy sauce develops.
  6. Stir in the lemon circles, capers, and freshly chopped parsley.
  7. Cook for 10 minutes on medium heat.
  8. Serve the veal cutlets with the creamy sauce on top.

Nutrition (per serving)

Calories 608, fat 40.4 g, carbs 32.8 g, sugar 2.7 g, Protein 22.6 g, sodium 1323 mg

 

 

BBQ Meatballs

These barbecue meatballs are tasty and tangy because of the easy homemade barbecue sauce. This meal is delicious and healthy because there’s no added sugar in the sauce. You can always bake the meatballs instead of frying, but the recipe itself is healthy and delicious as it is.

Prep time 10 minutes | Cooking time 25 minutes

Ingredients

  • ½ pound ground beef
  • 2 teaspoons olive oil
  • 2 tablespoons finely diced onion
  • 1 clove garlic, minced
  • 2 tablespoons chopped parsley
  • 1 egg yolk
  • ½ teaspoon chili powder
  • Salt and pepper to taste
  • ½ teaspoon chili flakes

BBQ Sauce

  • ½ cup ketchup
  • 1 teaspoon apple cider vinegar
  • ½ teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon ground mustard
  • Salt and pepper to taste
  • 1 tablespoon honey

Directions

  1. In a large bowl, mix the ketchup, apple cider vinegar, garlic powder, chili powder, ground mustard, salt and pepper to taste, and honey.
  2. In another bowl, mix the ground beef, diced onion, garlic, parsley, egg yolk, chili powder, salt, and pepper to taste and chili flakes. Form small meatballs.
  3. Warm the olive oil in a nonstick frying pan over medium heat and cook the meatballs on each side for about 5 minutes.
  4. Pour in the homemade BBQ sauce and cook for about 5 minutes more.
  5. Serve in a bowl.

Nutrition (per serving)

Calories 776, fat 29.6 g, carbs 54.5 g, sugar 46.3 g, Protein 75.5 g, sodium 1515 mg

 

 

Shrimp Zoodles

Okay, this is a much healthier version of pasta alfredo. And even though this is a gluten-free version of the famous pasta and shrimp dish, you will be amazed at how delicious this recipe is. Creamy and flavorful, you are going to forget about the classic pasta recipes and make this zoodle shrimp supper from now on.

Prep time 10 minutes | Cooking time 20 minutes

Ingredients

  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 1 clove garlic, minced
  • ½ pound shrimp, cleaned
  • Salt and pepper to taste
  • ½ teaspoon chili flakes
  • Zest of ½ lemon
  • ½ pound zucchini noodles (zoodles)
  • 2 tablespoons chopped parsley
  • 2 tablespoons grated Parmesan cheese

Directions

  1. Warm the olive oil in a large nonstick frying pan over medium heat and cook the diced onion for 2–3 minutes until tender. Stir in the minced garlic and shrimp.
  2. Season with salt and pepper to taste and the chili flakes, lemon zest, and zoodles.
  3. Cook for 10 minutes until the shrimp are cooked and pink in color.
  4. Stir in the freshly chopped parsley and Parmesan cheese and serve warm.

Nutrition (per serving)

Calories 552, fat 24.4 g, carbs 20.5 g, sugar 7.1 g, Protein 64.6 g, sodium 844 mg

 

 

Spinach and Ricotta Stuffed Shells

This recipe is for one of those days when you want to create something delicious and when you are not in a hurry. The shells are first boiled for 2–3 minutes so they can be easily stuffed with the most delicious ricotta and spinach filling. The best part comes when they are touched by tomato sauce and melty mozzarella cheese while baked in the oven.

Prep time 5 minutes | Cooking time 25 minutes

Ingredients

  • ½ pound pasta shells
  • 1 tablespoon olive oil
  • 2 cups spinach
  • 4 ounces ricotta cheese
  • Salt and pepper to taste
  • 1½ cups tomato sauce
  • 3 ounces shredded mozzarella cheese
  • ½ teaspoon dried oregano

Directions

  1. Bring a pot of salted water to a boil and cook the pasta shells for 2–3 minutes.
  2. Drain the pasta shells and arrange them in a baking pan drizzled with olive oil.
  3. In another bowl, mix the ricotta cheese with the spinach and season it with salt and pepper to taste.
  4. Stuff the pasta shells with the spinach and ricotta filling and arrange them back in the baking pan. Pour the tomato sauce over the stuffed pasta shells and sprinkle the grated mozzarella cheese and dried oregano on top.
  5. Bake the stuffed pasta shells in a preheated oven at 350°F (180°C) for 20–25 minutes.
  6. Serve warm.

Nutrition (per serving)

Calories 1274, fat 44.2 g, carbs 155.5 g, sugar 16.3 g, Protein 69.2 g, sodium 2684 mg

 

 

Devil Chocolate Cake in a Mug

Making cakes for only one person is possible, and you can always make a double batch to satisfy your sweet tooth. This recipe contains dark cocoa powder to make it delicious and richly chocolaty in flavor. The vanilla extract gives an exotic touch and the honey makes it sweet in a much healthier way!

Prep time 5 minutes | Cooking time 5 minutes

Ingredients

  • 2 tablespoons all-purpose flour
  • 1 tablespoon honey
  • 2 teaspoons dark cocoa powder
  • Pinch of salt
  • 2 tablespoons whole milk
  • 1 teaspoon olive oil
  • ¼ teaspoon vanilla extract
  • Pinch of baking powder

Directions

  1. Combine the flour, honey, cocoa powder, salt, milk, olive oil, and vanilla in a mug.
  2. Mix until combined and stir in the pinch of baking powder.
  3. Microwave for 1 minute on medium to high.
  4. Serve with a drizzle of honey or a sprinkle of cocoa powder.

Nutrition (per serving)

Calories 202, fat 6.8 g, carbs 37 g, sugar 19 g, Protein 4.6 g, sodium 299 mg

 

 

 

***These recipes and more are found in Dereck Moore’s Healthy Cooking For One: Quick and Easy Healthy Recipes from Breakfast to Dessert for Just You. To get your own copy, click on the cover below or click here.

To download or print the featured recipes, click here.

Memorable Vintage Recipes from the 1950s!

Book Name : Memorable Vintage Recipes from the 1950s!
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Salmon Cracker Mousse

Convenience foods were a great hit in the 1950s. But despite their popularity, this mousse was made popular by home cooks. Try out this 1950s-era appetizer and mesmerize your friends.

Makes 1 ¼ cups | Prep. time 10 minutes

Ingredients

  • 1 tablespoon lemon juice
  • 1 teaspoon onion, grated and juiced
  • 2 tablespoons green onions, minced (both white and green parts)
  • 1 (7-ounce) can salmon, drained (remove bones and skin)
  • 1 (8-ounce) package cream cheese, softened
  • 1 teaspoon liquid smoke

Garnish

  • Sprigs of fresh thyme or chopped parsley
  • Crackers

Directions

  1. Add the salmon and cream cheese to a mixing bowl. Mix well.
  2. Add the lemon juice, onions, and liquid smoke; mix again.
  3. Arrange the crackers and spread some of the salmon mixture over them.
  4. Top with the chopped parsley or thyme sprigs. Serve fresh.

Nutrition (per serving)

Calories 178, fat 14 g, carbs 4 g, sugar 1 g, Protein 10 g, sodium 277 mg

 

 

Ham and Potato Soup

A warm bowl of this simple soup would make you feel as cozy on a cold winter day in the 1950s.

Serves 4 | Prep. time 15 minutes | Cooking time 50 minutes

Ingredients

  • 1 ham hock
  • ½ pound cooked ham, diced
  • 4 medium Russet potatoes, peeled and diced
  • 2 carrots, peeled and diced
  • Salt and freshly ground black pepper, to taste
  • 1 garlic clove, minced

Directions

  1. Fill a large pot with salted water and bring to a boil over medium heat.
  2. Add the ham hock and let simmer for 20 minutes.
  3. Add the cooked ham, potatoes, carrot, and garlic, and season with salt and pepper.
  4. Cook for about 20-30 minutes and serve.

Nutrition (per serving)

Calories 340, fat 9 g, carbs 39 g, sugar 3 g, Protein 23 g, sodium 802 mg

 

 

4-Ingredient Sugar-Glazed Ham

This old-fashioned glaze gives a beautiful golden-brown coating to your ham. It’s so simple, with only four ingredients.

Serves 8 | Prep. time 15 minutes | Cooking time 150 minutes

Ingredients

  • 1 fully cooked bone-in ham (5 to 7 pounds)
  • 1 cup light brown sugar
  • 2 teaspoons Dijon mustard
  • 2 tablespoons apple cider vinegar

Directions

  1. Preheat the oven to 325°F (163°C).
  2. Place the ham on a rack in a shallow roasting pan. Using a sharp knife, score the ham’s surface with ¼-inch deep cuts in a diamond pattern.
  3. Cover with aluminum foil and bake for about 2 hours for 7 pounds ham and 1 hour 30 minutes for a 5 pounds ham.
  4. In the meantime, in a small mixing bowl, combine the brown sugar, mustard, and apple cider vinegar to make a thick paste.
  5. Remove the ham from the oven and spread the sugar mixture on top.
  6. Bake for additional 30 minutes uncovered and serve warm.

Nutrition (per serving)

Calories 732, fat 45 g, carbs 18 g, sugar 17 g, Protein 40.7 g; sodium; 4157 mg

 

 

Deviled Ham

Back in the day, this dish was a must when you had leftover ham.

Serves 4 | Prep. time 5-10 minutes

Ingredients

  • 3 cups ham, cubed
  • 2 stalks celery, diced
  • ½ yellow onion, diced
  • ½ cup mayonnaise
  • Freshly ground black pepper, to taste
  • 1 teaspoon Tabasco sauce
  • ¼ cup sweet relish, drained

Directions

  1. Add all the ingredients to a food processor.
  2. Pulse until combined, and the deviled ham on a piece of bread, crackers, or raw vegetables.

Nutrition (per serving)

Calories 306, fat 18 g, carbs 17 g, sugar 7 g, Protein 17 g, sodium 1661 mg

 

 

Chicken Paprika

In the 1950s, this old recipe became easier with canned soups. My mother made this regularly when we were growing up and I still make it for my family. You can serve it with noodles and a green salad.

Serves 4 | Prep. time 15 minutes | Cooking time 45 minutes

Ingredients

  • 1 whole chicken, cut into 6 to 8 pieces
  • ¼ cup all-purpose flour
  • ⅓ cup shortening
  • 1 (14-ounce) can tomato soup
  • ¼ cup water
  • 4 ounces button mushrooms, sliced
  • ¼ cup chopped yellow onion
  • 2 teaspoons paprika
  • 1 bay leaf
  • ½ cup sour cream

Directions

  1. Clean and dry the chicken meat with a paper towel. Season it with salt and pepper, then dust it evenly with the flour.
  2. Melt the shortening in a large nonstick frying pan over medium heat.
  3. Working in batches if necessary, add the chicken and cook for about 2-3 minutes on each side.
  4. In the same pan, add the tomato soup, water, mushrooms, onion, paprika, and bay leaf.
  5. Cover and simmer for about 35-40 minutes.
  6. Remove the bay leaf and stir in the sour cream.
  7. Serve warm with noodles or salad.

Nutrition (per serving)

Calories 727, fat 40 g, carbs 19 g, sugar 7 g, Protein 69 g, sodium 633 mg

 

 

Green Bean Amandine

Green bean amandine was a beloved side dish in the ‘50s. Green beans, slivered almonds, and lemon butter sauce. Yum!

Serves 4 | Prep. time 10 minutes | Cooking time 15-20 minutes

Ingredients

  • 1 pound green beans, cut into 2-inch pieces
  • ½ cup water
  • ¼ cup slivered almonds
  • 2 tablespoons unsalted butter
  • 1 tablespoon lemon juice
  • Kosher salt, to taste

Directions

  1. Bring a large skillet to medium heat. Add the green beans with the water together and cook for about 15 minutes.
  2. Stir in the butter, lemon juice, and slivered almonds.
  3. Toss everything together and season with salt before serving.

Nutrition (per serving)

Calories 121, fat 8 g, carbs 9 g, sugar 1 g, Protein 3 g, sodium 88 mg

 

 

Kentucky Butter Cake

I found this Kentucky butter cake from an old 1951 newsletter clipping.

Serves 16 | Prep. time 20 minutes | Cooking time 55 minutes

Ingredients

For the dough

  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 cup buttermilk

For the sauce

  • 1 cup granulated sugar
  • ½ cup unsalted butter, cubed
  • ¼ cup water
  • 1 teaspoon almond extract
  • 1 teaspoon pure vanilla extract

Directions

  1. Preheat the oven to 350°F (177°C). Grease a tube pan with butter and set aside.
  2. To make the dough, in a large mixing bowl, beat the butter with the granulated sugar until creamy and pale yellow in color. Stir in the eggs, one at a time, mixing well between each addition.
  3. Stir in the vanilla extract. Add the flour, baking powder, baking soda, salt, and buttermilk.
  4. Transfer the mixture to the prepared tube pan and bake for about 55 minutes.
  5. In the meantime, to make the sauce, in a saucepan over medium heat, combine the sugar, butter, water, vanilla extract, and almond extract. Cook until the butter has melted and remove from heat.
  6. When the cake is done baking, poke holes in its top. Pour the hot sauce all over the cake.
  7. Let it cool slightly before serving.

Nutrition (per serving)

Calories 354, fat 13 g, carbs 56 g, sugar 38 g, Protein 4 g, sodium 228 mg

 

 

 

***These recipes and more are found in Louise Davidson’s Retro Cookbook: The Most Popular Vintage Recipes from the 1950s. To get your own copy, click on the cover below or click here.

To download or print the featured recipes, click here.

More Delicious Copycat Denny’s Recipes!

Book Name : More Delicious Copycat Denny’s Recipes!
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Scram Slam

The Scram Slam is a signature breakfast featuring a hearty combination of vegetables and scrambled eggs with sides such as sausage, bacon, and hash browns for the perfect start to your morning.

Serves 2 | Prep. time 10 minutes | Cooking time 10 minutes

Ingredients

  • 2 tablespoons butter, divided
  • ¼ cup diced onions
  • ¼ cup green bell pepper, diced
  • 1 cup mushrooms, sliced
  • 6 eggs, beaten
  • 1 cup shredded cheddar cheese
  • Salt to taste
  • ½ cup diced tomatoes

Sides

  • Breakfast sausages
  • Bacon slices
  • Hash browns

Directions

  1. In a medium saucepan or skillet, heat 1 tablespoon of butter over medium heat.
  2. Add the onion and stir cook for 1 minute. Add green pepper and mushrooms and stir cook for 4–5 minutes until softened and tender. Transfer to a plate and set aside.
  3. Add the remaining butter to the skillet and scramble the eggs for 3-4 minutes over medium heat. Add the cheese and stir until it melts completely.
  4. Add the vegetables mixture and season with salt and pepper to taste. Stir-cook until the eggs are scrambled to your satisfaction.
  5. Divide the mixture onto two serving plates. Top with the diced tomatoes.
  6. Serve warm with sides of your choice.

 

 

Fluffy Pancakes

Another amazing pancake recipe from one of the most popular pancake brands in the USA. When you visit Denny’s outlet in the morning, chances are high that you will see someone enjoying these. Don’t miss these simple yet delicious pancakes.

Serves 4 | Prep. time 10 minutes | Cooking time 8–10 minutes

Ingredients

  • 1¾ cups all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 egg, slightly beaten
  • 1½ cups buttermilk
  • 3 tablespoons cooking oil
  • Butter and syrup for serving

Directions

  1. In a mixing bowl, mix the sugar, flour, baking powder, salt, and baking soda.
  2. In another mixing bowl, whisk the egg. Add the buttermilk and cooking oil; mix well.
  3. Combine the mixtures and mix well to make a smooth batter.
  4. Grease a griddle with some oil and heat it over medium heat.
  5. Pour in ¼ of the batter and form a circle.
  6. Cook the pancake on both sides until evenly brown. Repeat with the remaining batter.
  7. Serve warm with butter and favorite syrup.

 

 

BBQ Chicken Sandwich

Enjoy a grilled and seasoned chicken breast topped with some crispy onion rings and Cheddar cheese on a bun with tomato, lettuce, a sweet hickory spread.

Serves 2 | Prep. time 15 minutes | Cooking time 30 minutes

Ingredients

  • 2 chicken breast fillets, skinless
  • Vegetable oil
  • Ground black pepper
  • Salt
  • 2 tablespoons butter, melted
  • 2 hamburger buns
  • 2 leaves green lettuce
  • 4 tomato slices
  • 2 slices Cheddar Cheese
  • BBQ sauce

Crunchy Onion Rings

  • 1 cup onion, thinly sliced and separated into rings
  • 1 cup all-purpose flour
  • 1 cup milk
  • ½ teaspoon ground black pepper
  • 1 teaspoon salt
  • 2 cups vegetable oil for frying

Sweet Hickory spread

  • 2 teaspoons all-purpose flour
  • 2 tablespoons white vinegar
  • 3 tablespoons butter
  • 1 cup onion, minced
  • ¼ cup water
  • ¼ cup molasses
  • ⅛ teaspoon hickory salt or ⅛ teaspoon salt + ⅛ teaspoon liquid hickory smoke

Directions

  1. Make the sweet hickory spread by melting the butter in a saucepan over medium heat. Add onion and sauté for 7-10 minutes until it starts to brown.
  2. Turn the heat down to low before adding the flour. Once the flour is mixed in, let it simmer for a minute.
  3. Then, add the rest of the sweet hickory spread ingredients. Let the sauce simmer for 5 minutes until it thickens. Remove from heat and set aside.
  4. Prepare the onion rings. Pour the milk into a large bowl. In another bowl, combine salt, pepper, and flour.
  5. Dip the onion rings into the flour mixture first, then the milk, and back into the flour. Arrange the coated rings in a place.
  6. Once all rings are coated, heat the cooking oil in a saucepan over medium-low heat. When the oil is hot, fry the onion rings until it turns golden brown.
  7. Drain on paper towels.
  8. To cook the chicken, over medium heat, preheat a griddle pan. Pound the chicken with a kitchen mallet until its thickness is about ½ inch.
  9. Rub them with some vegetable oil and season with salt and pepper. Grill the fillets for 4-6 minutes per side until cooked.
  10. On the same pan, toast the hamburger buns with some butter until light brown.
  11. To build the sandwich, first spread the sweet hickory spread on the bottom bun. Add the lettuce, tomato slices, grilled chicken breast, and a Cheddar slice, in that order.
  12. Stack a handful of onion rings on the sandwich before topping it with the top bun.
  13. On the side, serve with a small bowl of BBQ sauce.

 

 

Slow-Cooked Pot Roast

Slowly cooked to culinary perfection, this pot roast is a go-to recipe for all roast fans. Its mouthwatering aroma never fails to attract the attention of everyone at the dining table.

Serves 6-8 | Prep. time 15 minutes | Cooking time 8 hours

Ingredients

  • 1 cup warm water
  • 1 tablespoon beef base
  • ½ pound fresh mushrooms, sliced
  • 1 large onion, coarsely chopped
  • 3 cloves garlic, minced
  • 3 pounds beef chuck roast, boneless
  • ½ teaspoon pepper
  • 1 tablespoon Worcestershire sauce
  • ¼ cup butter, cubed
  • ⅓ cup all-purpose flour
  • ¼ teaspoon salt

Directions

  1. In a bowl, whisk the beef base and water.
  2. Add the onion, mushrooms, and garlic. Mix in the pepper.
  3. Pour the mixture into a 5–6 quart slow cooker. Add the Worcestershire sauce.
  4. Lock the lid in place.
  5. Cook for 8 hours on the LOW setting until the meat is tender.
  6. Arrange the roast on a serving platter. Cover it with foil.
  7. Strain the cooking liquid into a container. Keep the veggies, too.
  8. Skim the fat from the cooking liquid.
  9. In a medium saucepan or skillet, heat the butter over medium heat.
  10. Add the flour and stir-cook until smooth.
  11. Pour in cooking liquid and bring to a boil.
  12. Simmer for 1–2 minutes until thickened.
  13. Mix in the veggies.
  14. Serve the roast with the gravy.

 

 

Caramel Apple Crisp

Even if you have tasted hundreds of apple crisps before, this one surely stands out from the crowd with the addition of melt-in-your-mouth caramel flavors. Make it at home and get ready for a lovely dessert surprise.

Serves 12 | Prep. time 15 minutes | Cooking time 45 minutes

Ingredients

  • 3 cups old-fashioned oats
  • 2 cups all-purpose flour
  • 1½ packed cups brown sugar
  • 1 teaspoon ground cinnamon
  • 1 cup cold butter, cubed
  • 8 cups peeled tart apples, thinly sliced
  • 1 (14-ounce) package caramels, halved
  • 1 cup apple juice
  • Vanilla ice cream for serving
  • Caramel sauce for serving

Directions

  1. Preheat the oven to 350°F (177°C).
  2. In a mixing bowl, mix the flour, oats, brown sugar, and cinnamon.
  3. Add the butter cubes and combine until the mixture is crumbly.
  4. Add half of the mixture to a greased 13×9-inch baking dish.
  5. Gently press to make an even crust covering the entire bottom surface.
  6. Make a layer of half of the apples, followed by half of the caramels.
  7. Add the remaining oat mixture on top.
  8. Repeat the layers with the remaining ingredients.
  9. Top with half of the apple juice.
  10. Bake for 30 minutes. Pour on the remaining apple juice and bake for 15–20 minutes more until the apples are tender.
  11. Serve warm with vanilla ice cream drizzled with caramel sauce.

 

 

Strawberry Milkshake

It’s a perfect time to cool off your mind, body, and soul with this rich and thick strawberry milkshake from Denny’s.

Serves 2 | Prep. time 5 minutes

Ingredients

  • ⅓ cup 2% milk
  • 1½ cups vanilla ice cream
  • ½ cup unsweetened frozen strawberries
  • 1 tablespoon strawberry preserves

Directions

  1. Add all of the ingredients to a blender or food processor.
  2. Blend until smooth.
  3. Pour into two chilled glasses.
  4. Serve chilled.

 

 

 

***These recipes and more are found in Lina Chang’s Copycat Cookbook: Making Denny’s Most Popular Recipes At Home. To get your copy, click on the cover below or click here.

To download or print the featured recipes, click here.

Delicious Carolina BBQ Recipes

Book Name : Delicious Carolina BBQ Recipes
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Fire up the grill and bring bold Southern flavor to your table with these Carolina-style BBQ favorites. Perfect for cookouts, gatherings, or anytime you’re craving smoky, savory comfort food with a Southern twist.

Sweet Southern Smoked Ribs

You can’t go wrong serving these sweet and tasty sticky-finger-licking-good baby back ribs at your next backyard gathering!

Servings: 6 half racks ribs

Ingredients

  • 10-12 pounds baby back pork ribs, about 3 full racks, trimmed and membrane removed
  • 2 cups apple juice plus some more for spraying
  • Juice of 1 lemon
  • 6 cups apple tree woodchips, soaked in cold water at least 1 hour before using

Dry rub

  • 2 tablespoons chili powder
  • 2 tablespoons seasoned salt
  • 1 tablespoon garlic powder
  • 1 tablespoon paprika
  • 1 tablespoon onion powder
  • 1 tablespoon dry mustard
  • 1 tablespoon ground cumin
  • ½ tablespoon dried oregano
  • ½ tablespoon ground white pepper
  • ½ tablespoon ground black pepper
  • 1 teaspoon cayenne pepper, more if you like it very spicy

BBQ sauce

  • ½ cup apple juice
  • ¼ cup brown sugar
  • ¾ -1 cup BBQ sauce

Directions

  1. Trim the ribs by removing excess fat and removing membrane before placing the rib racks in a shallow dish, or cut them in half and place them in sealable plastic bag such as a zip lock. Add apple juice and lemon just. Place in the refrigerator, and let them marinate at least 3 hours.
  2. In the meantime, prepare the rub. If you have a spice grinder, you can use it to make the rub finer, and it will stick better to the ribs when they are cooking and when you start adding the glazing BBQ sauce. Combine well all the rub ingredients in a mixing bowl.
  3. Remove the pork ribs from the brine, and pat dry with kitchen paper towels. Coat ribs generously with the dry rub on all sides. Wrap in plastic wrap. Place in refrigerator for at least 4 to 12 hours. I typically prepare my ribs by trimming, removing the membrane, and cutting into portion (half a rack per person) in the early afternoon to brine them with the apple and lemon juices mixture. Later the same evening, I prepare and coat with them with the dry rub so that the ribs can rest overnight to absorb all the flavors.
  4. Let the ribs rest at room temperature at least 30-45 minutes before cooking them. In the meantime, prepare the smoker by filling the smoker box with the soaked apple tree wood chips. Start the smoker, and bring its temperature to 225ºF. Smoke should start before you start cooking.
  5. Put some apple juice in a spray bottle. After about 2 hours, the smoke should fade, and you can start spraying the ribs every 20-30 minutes to keep them moist.
  6. When ready, place ribs on the wire racks, bone side down in the smoker’s middle wired racks. Place a drip pan just below the ribs to collect the pork’s drippings. Smoke for 4 to 4½ hours, checking regularly if you need to add wooden chips to the box (after about 45 minutes into the cooking process, you’ll have to add about 1 cup). Make sure that your smoker temperature remains constant at 225 ºF. Cook ribs until meat “shrinks” from bone. The ribs are ready when the meat starts to fall off the bone when you pinch it with your fingers.
  7. You can also make this recipe on a regular barbecue. Prepare the charcoal or gas barbecue for indirect heat. Clean and oil the grates. The temperature should be maintained around 225ºF. If your barbecue is equipped with a smoking box, fill it with soaked wooden chips. If not, you can prepare a large double layer foil packet with the soaked wooden chips. Perforate the packet several times to let the smoke out. Place the packet below the grill directly above one of the burners. Place a dripping pan where the ribs will be cooked. Ignite the barbecue on high temperature. When the smoke starts, reduce the temperature to low or 225ºF, and place the ribs, bone side down, away from the heat on the grill.
  8. While the ribs are cooking, prepare the glazing sauce by combining the brown sugar, the BBQ sauce of your choice, and apple juice. Brush ribs with the sauce three or four times in the last 60 minutes of cooking to glaze.
  9. When all cooked, remove the ribs from the smoker and place onto a cutting board, cover with foil, and let rest for 10-15 minutes before serving. Just before serving, brush the ribs with the BBQ sauce. Serve with your favorite sides like hush puppies and corn on the cob.

 

Tip: if you see that the ribs are starting to dry up before they are cooked, even after spraying with the apple juice, cover them with aluminum foil and continue cooking. It will prevent them burning and keep them moist.

 

 

Smoked Pulled Beef for Sandwiches

For all the beef lovers, this pulled beef sandwich will make you believe you’re in heaven.

Servings: 6-8 

Ingredients

  • 1 beef chuck roast, 4 pounds
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 6 large Kaiser buns
  • Barbecue sauce
  • 6 cups Hickory wood chips, soaked at least 30-45 minutes before using

Marinade

  • 2 tablespoons Worcestershire sauce
  • ½ can Cola soda such as Coca Cola
  • ⅛ cup Pepper and Vinegar BBQ Sauce:
  • 1½ cups apple cider vinegar
  • 2 tablespoons sugar
  • 1 tablespoon salt
  • 1 teaspoon hot sauce like Texas Pete or Tabasco
  • 2 teaspoons ground black pepper
  • 2 teaspoons crushed red pepper, more if you like spicier

Directions

  1. Combine Worcestershire sauce, prepared Pepper and Vinegar BBQ Sauce, and Cola to create the marinade. Place in a sealable bag. Add beef, and let stand in the refrigerator for at least 2 hours or ideally overnight. Remove beef from the marinade and pat dry. Let it stand at room temperature for at least 15-20 minutes before cooking. Save remaining marinade for later use.
  2. Sprinkle salt, pepper, onion and garlic powder on both sides of roast.
  3. In the meantime, prepare smoker. Clean and oil the grates. Prepare the smoker box with the hickory wood chips and set temperature to 225ºF. Place the meat on the middle rack and cook for 2 hours.
  4. You can also cook with indirect heat in a covered barbecue for two hours*. Place the beef on the grill away from the heat when the smoke starts.
  5. After 2 hours, place the beef in a pan, add the remaining marinade and cover in tin foil.
  6. Continue cooking for 2-4 hours until roast is easily shredded with a fork.
  7. Remove from heat, and let stand 30 minutes. Pull apart with two forks.
  8. To serve, place some of the meat on a bun, add some of your favorite Carolina barbecue sauces, top with coleslaw or caramelized onions.

 

 

1/3 Pounder Pimento Cheeseburgers

Big burger with big taste! The mix of hot sauce, pimentos, and cheese give this burger topping all its flavor. You won’t want to eat any other burger after a bite of this one. It goes perfectly with local North Carolina favorite Cheerwine, a sweet and bubbly cherry soda.

Ingredients

  • 1½ pounds ground beef chuck
  • Cooking oil to coat patties
  • 1 teaspoon garlic powder
  • Kosher salt and freshly ground pepper to taste

Pimento cheese mixture

  • ⅔ cup mayonnaise
  • 4-ounce jar pimentos, finely diced
  • 16 ounces grated extra-sharp cheddar cheese, grated
  • 1 teaspoon hot sauce like Texas Pete or Tabasco
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons yellow onion, grated

Toppings

  • 1 small Vidalia onion,  sliced
  • 4 slices cooked thick cut smoked bacon, halved (optional)
  • 1 medium red tomato, thinly sliced
  • 4 lettuce leaves, washed and dried
  • 4 hamburger buns

Directions

  1. Combine all the ingredients for the pimento cheese mixture in a medium-size bowl, mix well, cover with a plastic wrap and refrigerate at least 60 minutes before serving for the flavors to blend well.
  2. Prepare the barbecue by brushing lightly the grate with some vegetable oil. Preheat the barbecue on high heat for direct grilling.
  3. Form four equal patties, and brush both sides of patties with cooking oil, garlic powder, and salt and pepper to taste.
  4. Place patties on grill, cook until golden brown on both sides and until required level of done. During last minute of cooking, add a dollop of cheese mixture to the top of patties and cover grill lid. Cook additional one minute or until cheese is melted. At the same time, toast hamburger buns, until slightly colored and warm. Place beef patties on the bottom buns, top with lettuce, tomato and onion slices and, if desired, 2 bacon pieces. Serve.

 

Note: adjust the pimento cheese seasoning by adding more hot or less hot  sauce.

 

 

Carolina’s Smoked Half Chicken

The chicken will be moist and juicy. By smoking it only in the first half-hour of the cooking process, it gives it just enough of a smoke taste in every bite. The use of a sweet wood like apple tree is perfect for the delicate taste of chicken.

Serves 2-4

Ingredients

  • 1 whole chicken, halved
  • 4 cups apple tree wooden chips

Mop – Makes about half a quart (2 cups)

  • 2 cups apple cider vinegar
  • 1 lemon, juiced, retain lemon
  • 1 teaspoon ground thyme
  • 1/2 teaspoon ground sage
  • 5 bay leaves
  • 1 teaspoon red pepper flakes
  • 2 teaspoons brown sugar
  • ½ teaspoon black pepper
  • ½ teaspoon kosher salt

Rub

  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon black pepper
  • 1 teaspoon garlic salt
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1 teaspoon crushed red pepper flakes
  • 2 tablespoons sugar

Directions

  1. To prepare the mop, combine all ingredients, including the whole lemon in a saucepan. Cover and bring to a boil over medium heat. Remove from heat, and stir in sugar until dissolved. Allow to cool. Strain out lemon and bay leaves. Store in an airtight container in refrigerator. It will keep for up to 2 months. Use as a basting mop while cooking.
  2. To prepare the rub, mix all the ingredients together in medium-sized bowl. Rub seasonings over both halves of chicken. Cover in plastic wrap and refrigerate for 1 hour.
  3. Soak woodchips in water for 30 minutes. Drain.
  4. Make sure the grill is clean. Brush it with vegetable oil. If your barbecue is equipped with a smoking box, fill it with some soaked wooden chips. If not, you can prepare a large double layer foil packet with the soaked wooden chips. Perforate the packet several times to let the smoke out. Place the packet below the grill directly above one of the burners. The smoke should last for about 30 minutes. Place a dripping pan where the chicken will be cooked.
  5. Ignite the barbecue on high temperature. When the smoke starts, reduce heat to 275ºF, and place the chicken directly on the grill, meat side down. Cook with the cover closed for 1h30 minutes. Cover. After 30 minutes, turn chicken over and start mopping every 20 minutes to keep it moist. The chicken is fully cooked when the juices near bone run clear after poking it with a fork or pointy knife.
  6. Let the chicken rest 10-15 minutes covered with aluminum foil before cutting. Serve with your 2 favorite side dishes like coleslaw and baked beans.

 

 

Southern Slaw

This creamy cabbage slaw has a perfect balance between the sweetness of the dressing and the tart flavor of the cranberries. You’ll want to make this again and again.

Serves 8-10 as a side dish

Ingredients

  • ½ green cabbage, shredded
  • ½ small red cabbage
  • 1 carrot, shredded
  • ½ cup dry cranberries

For the dressing

  • ¼ cup apple cider vinegar
  • 2 tablespoons honey
  • ¼ cup mayonnaise
  • ¼ cup sour cream
  • ½ teaspoon celery seeds
  • Kosher salt and freshly ground pepper

Directions

  1. Whisk all the dressing ingredients in a small bowl. Taste, and adjust seasoning with salt and pepper.
  2. In a large salad bowl, add the vegetables. Add the dressing, and stir to coat well. Refrigerate at least 20 minutes before serving.

 

 

Hush Puppies

Hush puppies are a staple side dish all over the South. They are easy to make and can be paired with any barbecue meat, poultry, or seafood.

Yields: 36

Ingredients

  • 2 cup buttermilk
  • 1 cup whole milk
  • 2 eggs, lightly beaten
  • 1½ cup all-purpose flour
  • 3 cups yellow cornmeal
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 6 cups peanut oil

Directions

  1. Combine all the dry ingredients in a large mixing bowl. Stir eggs, milk, and buttermilk together in another bowl. Pour buttermilk mixture into dry mixture, and stir until just blended. Do not stir to much because it makes the dough too chewy.
  2. In a large, deep, iron cast saucepan, add the oil. Heat it until it reaches 350ºF on the thermometer. You can test to see if the oil is ready by adding a little ball of batter to the oil. It should surface immediately and sizzle.  Alternatively, you can also use a deep frying machine set at 350ºF. It’s important to keep the temperature steady at 350° the whole way through the cooking process to make sure the hush puppies’ centers are well cooked.
  3. To make the hush puppies, using two spoons, scoop some batter in one spoon, and push the batter in the hot oil with the other spoon. Fry in small batches until golden brown, turning during cooking process so that the hushpuppies are fried on all sides, about 4-5 minutes. Remove from oil with a spotted spoon, and place on a plate covered with paper towel to absorb excess oil. Continue frying until all the batter is done.
  4. Serve hot with any BBQ meat, poultry or fish dishes.

 

 

Down South Banana Pudding

You can’t travel to the Carolinas without having a good banana pudding. This recipe is so good your guests will ask you for the recipe!

Servings: 6

Ingredients

Custard

  • ⅔ cup granulated sugar
  • 1 box vanilla wafers
  • 4 cups whole milk
  • 3 tablespoons corn starch
  • 1 pinch kosher salt
  • 4 egg yolks
  • 1 teaspoon pure vanilla extract
  • 5 medium-sized bananas, sliced

Meringue

  • 4 egg whites, at room temperature
  • ¼ cup super fine sugar
  • ⅛ teaspoon cream of tartar

Directions

  1. To prepare the custard, add the milk to a medium-sized saucepan set on low heat. Gradually add cornstarch, whisking continuously. Add sugar and salt and egg yolks one by one, stirring constantly until the pudding thickens and the temperature using a candy thermometer reach 170ºF. Remove from heat, whisk in vanilla and set aside to cool slightly.
  2. Begin layering the pudding and the wafers in a 2-quart baking dish. Spoon in a small amount of custard on the bottom, add a layer of wafers, and cover with some pudding. Continue layering, ending with custard on top.
  3. Preheat oven to 350ºF.
  4. To prepare the meringue, using an electric mixer, whip egg whites and cream of tartar on high speed until if forms soft peaks. Add super-fine sugar while continuing mixing on high speed until the eggs whites form stiff peaks. Do not overdo it otherwise you will start losing the volume of the snow peaks egg whites.
  5. Add the meringue on top of the pudding with a spatula, and try to spread it evenly. Place in the preheated 350ºF oven for 10 to 15 minutes or until peaks of meringue turn golden-brown.
  6. Remove from the oven, and allow the pudding to cool completely before serving. Garnish with crushed wafers sprinkled on top.

 

 

 

***These recipes and more are found in David Martin’s Let’s Grill: Carolinas’ Best BBQ Recipes. To get your copy, click on the cover below or click here.

To download or print the featured recipes, click here.

Easy Plant-Based Recipes

Book Name : Easy Plant-Based Recipes
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Nutty Zucchini Bread

A simple and delicious zucchini bread that is filled with zucchini and walnuts, this classic bread is spiced with cinnamon, nutmeg, and cardamom.

Serves 10 | Prep time 15 minutes | Cooking time 1 hour 5 minutes

Ingredients

  • Olive oil cooking spray
  • 1½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ⅛ teaspoon ground cardamom
  • ½ teaspoon salt
  • ½ cup sugar
  • ⅓ cup brown sugar
  • 1 cup unsweetened applesauce
  • ¼ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 medium zucchini, shredded and squeezed
  • ½ cup walnuts, chopped

Directions

  1. Preheat the oven to 350°F.
  2. Grease an 8×4-inch loaf pan with cooking spray.
  3. In a bowl, mix the flour, baking soda, baking powder, spices, and salt.
  4. In another bowl, mix together the sugars.
  5. To the bowl of sugar, add the applesauce, oil, and vanilla and beat until well combined.
  6. Add the flour mixture and mix until just combined.
  7. Gently fold in the zucchini and walnuts.
  8. Place the dough into the prepared loaf pan.
  9. Bake for about 50–65 minutes or until a toothpick inserted in the center comes out clean.
  10. Remove from oven and place on a wire rack for about 10 minutes.
  11. Carefully invert the bread loaf onto the wire rack to cool completely before serving.
  12. Slice and serve.

Nutrition (per serving)

Calories 227, fat 9.4 g, carbs 35.5 g, sugar 17.7 g, Protein 3.8 g, sodium 247 mg

 

 

Strawberry Smoothie Bowl

Super easy to throw together, this cold and yummy dessert-type fruity breakfast bowl is powerfully packed with healthy strawberries, banana, and coconut milk.

Serves 1 | Prep time 10 minutes

Ingredients

  • 1½ cups frozen strawberries
  • 1 frozen banana, peeled
  • ½ cup unsweetened coconut milk

Directions

  1. Place all of the ingredients in a high-power blender and pulse until creamy.
  2. Pour the smoothie into a serving bowl and serve immediately with your favorite toppings.

Nutrition (per serving)

Calories 710, fat 39.8 g, carbs 70.1 g, sugar 10.6 g, Protein 11.8 g, sodium 80 mg

 

 

Chilly Night Veggie Chowder

A universally appealing meal for chilly nights, this chowder is packed with a sweet taste and incredibly creamy texture.

Serves 10 | Prep time 15 minutes | Cooking time 50 minutes

Ingredients

  • 6–7 cups vegetable broth
  • 1 cup onion, chopped
  • 1 tablespoon garlic, minced
  • 6 cups frozen corn kernels
  • 1 large russet potato, scrubbed and cubed
  • 1 medium red bell pepper, seeded and chopped
  • 1 teaspoon fresh thyme, chopped
  • 1 teaspoon fresh parsley, chopped
  • ⅓ cup almond flour
  • ⅓ cup water
  • Salt and pepper to taste

Directions

  1. Add the onion, garlic, and 1½ cups of the broth to a large Dutch oven and bring to a boil over high heat.
  2. Reduce heat to low and simmer, covered, for about 10 minutes.
  3. Add the corn, potato, and remaining broth and stir to combine.
  4. Increase heat to medium and bring to a boil.
  5. Reduce heat to low and simmer for 10–15 minutes.
  6. Transfer half of the mixture to a blender and pulse until smooth.
  7. Return the pureed mixture to the Dutch oven with the bell pepper and stir to combine.
  8. Increase heat to medium and bring to a boil.
  9. Reduce heat to low and simmer for about 10 minutes.
  10. Meanwhile, add the almond flour and water to the blender and pulse until smooth.
  11. Add the almond flour mixture, salt, and pepper to the chowder and stir to combine.
  12. Cook for 1–2 minutes, stirring frequently.
  13. Serve hot.

Nutrition (per serving)

Calories 710, fat 39.8 g, carbs 70.1 g, sugar 10.6 g, Protein 11.8 g, sodium 80 mg

 

 

Nourishing and Tangy Salad

Are you looking for a healthy and extremely easy salad? Try this one with a refreshing combination of crisp mangoes, plump tomatoes, onions, nourishing black beans, and creamy avocado.

Serves 4 | Prep time 15 minutes

Ingredients

Dressing

  • 1 tablespoon fresh cilantro, chopped
  • 1 clove garlic, minced
  • 4 tablespoons olive oil
  • 2 tablespoons lime juice
  • Salt and pepper to taste

Salad

  • 1 medium mango, peeled, seeded, and cut into chunks
  • 1 medium avocado, peeled, pitted, and cut into chunks
  • 1 cup cherry tomatoes, halved
  • ⅓ cup red onion, diced
  • 1 (15-ounce) can black bean, rinsed
  • 4 cups fresh baby greens

Directions

  1. To make the dressing, in a bowl, whisk all the ingredients until well combined.
  2. Mix mango, avocado, tomatoes, onion, and black beans in a bowl.
  3. Pour on the dressing and toss gently to coat well.
  4. Divide the baby green into 4 serving bowls or plates and top with the mango mixture.
  5. Serve immediately.

Nutrition (per serving)

Calories 432, fat 18.5 g, carbs 40.4 g, sugar 13.7 g, Protein 10.1 g, sodium 49 mg

 

 

Creamy Asparagus Pasta

Bursting with spring flavors of asparagus and lemon, this easy-to-prepare asparagus pasta is really super delicious.

Serves 2 | Prep time 15 minutes | Cooking time 32 minutes

Ingredients

  • 2 tablespoons olive oil
  • 1 pound fresh asparagus, trimmed and cut into 2-inch pieces
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • ½ pound pasta
  • 2½ cups vegetable broth
  • 1 cup full-fat coconut milk
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • ¼ cup roasted pine nuts
  • Red pepper flakes to taste
  • Salt and pepper to taste

Directions

  1. Heat the oil in a nonstick pan and cook the asparagus for 5–8 minutes.
  2. With a slotted spoon, transfer the asparagus onto a plate.
  3. To the same pan, add the onion and sauté for about 3 minutes.
  4. Add the garlic and sauté for about 1 minute.
  5. Add the uncooked pasta, broth, coconut milk, and lemon juice and cook for 15–18 minutes, stirring occasionally.
  6. Stir in the cooked asparagus and lemon zest and cook for about 2 minutes more.
  7. Stir in the red pepper flakes and pine nuts. Season with salt and pepper to taste.
  8. Serve hot.

Nutrition (per serving)

Calories 857, fat 43.1 g, carbs 91.7 g, sugar 10.2 g, Protein 28.9 g, sodium 800 mg

 

 

Perfect Vegetarian Curry

One of the healthiest and cheapest vegetarian dinner recipes, this curry is packed with hearty flavor.

Serves 4 | Prep time 15 minutes | Cooking time 25 minutes

Ingredients

  • 2 tablespoons coconut oil
  • ⅓ cup shallot, chopped
  • 1 small Serrano pepper, seeded and finely chopped
  • 2 tablespoons fresh ginger, minced
  • 4 cloves garlic, minced
  • 3–4 tablespoons yellow curry paste
  • 2 cups light coconut milk
  • 1 tablespoon maple syrup
  • 2 tablespoons low-sodium soy sauce
  • 1 teaspoon ground turmeric
  • 1¼ cup canned chickpeas, rinsed and drained
  • 1 cup cauliflower, chopped
  • 1 tomato, chopped
  • 2 tablespoons fresh parsley, chopped

Directions

  1. Melt the coconut oil over medium heat in a cast-iron skillet.
  2. Sauté the shallot, Serrano pepper, ginger, and garlic for 2–3 minutes.
  3. Stir in the curry paste and cook for about 2 minutes, stirring frequently.
  4. Add the coconut milk, maple syrup, soy sauce, and turmeric, and bring to a simmer.
  5. Add the chickpeas, cauliflower, and tomato and stir to combine.
  6. Reduce heat to medium-low and simmer, covered, for 10–15 minutes, stirring occasionally.
  7. Serve hot garnished with parsley.

Nutrition (per serving)

Calories 541, fat 43.2 g, carbs 35.6 g, sugar 5.7 g, Protein 9 g, sodium 699 mg

 

 

Homemade Fresh Salsa

A homemade salsa recipe with all fresh and raw ingredients. This salsa is perfect for the summertime when everything is in season.

Serves 8 | Prep time 15 minutes

Ingredients

  • 2 cups tomatoes, chopped
  • 1 clove garlic, minced
  • 1 tablespoon lime juice
  • Salt to taste
  • 2-3 tablespoons red onion, chopped
  • 2 tablespoons fresh cilantro, minced
  • 1 teaspoon jalapeño pepper, minced
  • ½ teaspoon ground cumin
  • ½ teaspoon chili powder

Directions

  1. Mix the tomatoes, garlic, lime juice, and salt in a serving bowl.
  2. Add the remaining ingredients and stir gently to combine.
  3. Serve immediately.

Nutrition (per serving)

Calories 12, fat 0.2 g, carbs 2.4 g, sugar 1.3 g, Protein 0.5 g, sodium 24 mg

 

 

Dreamy Lava Cupcakes

Spectacular cupcakes that will be a great treat for any chocolate lovers. You’ll surely make these over and over again.

Serves 6 | Prep time 15 minutes | Cooking time 15 minutes

Ingredients

  • Olive oil cooking spray
  • ⅔ cup unsweetened almond milk
  • ½ cup vegetable oil
  • ¼ cup maple syrup
  • 2 tablespoons sugar
  • ¼ teaspoon apple cider vinegar
  • ½ cup all-purpose flour
  • ¼ cup cocoa powder
  • 1½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • Pinch of salt
  • ¾ cup vegan mini chocolate chips
  • 1 tablespoon powdered sugar
  • 6 fresh strawberries, sliced

Directions

  1. Preheat the oven to 350°F.
  2. Grease 6 cups of a muffin tin with cooking spray.
  3. Place the milk, oil, syrup, sugar, and vinegar in a bowl and beat with an electric mixer on medium speed until well combined.
  4. Add the flour and cocoa and beat for 3–5 minutes.
  5. Add the baking powder, baking soda, and salt and beat until smooth.
  6. Fill the prepared muffin cups about ¼ full with the flour mixture.
  7. Drop 2 tablespoons of mini chocolate chips into the center of each cup.
  8. Top with the remaining flour mixture.
  9. Bake for 10–15 minutes or until puffy on the edges.
  10. Remove from oven and set aside for 1–2 minutes.
  11. Carefully invert the cupcakes onto serving plates and dust with powdered sugar.
  12. Serve garnished with strawberries.

Nutrition (per serving)

Calories 383, fat 25.4 g, carbs 38.2 g, sugar 24.6 g, Protein 3.5 g, sodium 119 mg

 

 

 

***These recipes and more are found in Janet Cook’s The Plant-Based Diet – 21-Day Meal Plan Included: 105 Quick and Easy Whole Food Recipes for a Healthy Lifestyle. To get your copy, click on the cover below or click here.

To print and download the featured recipes, click here.

Authentic French Recipes!

Book Name : Authentic French Recipes!
Buy Now

Spring has finally arrived, bringing fresh blooms, warmer days, and the joy of reconnecting with close friends. In celebration of this delightful season, turn to Sarah Spencer’s cookbook, A Taste of France, to create an authentic French menu for a special weekend gathering.

Provencal Vegetable and Basil Soup (Soupe au Pistou)

Serves 6 | Prep. time 20 minutes | Cooking time 75 minutes

Ingredients

  • 2 ½ quarts water
  • 1 medium-sized butternut or acorn squash, seeded, peeled, and cubed
  • 1 pound fresh white beans or half cranberry and half white beans, shelled
  • 1 large bouquet garni
  • Salt and pepper to taste
  • 1 pound potatoes, peeled, quartered lengthwise, and thickly slices crosswise
  • 2 white onions, diced
  • 2 leeks, including the pale green parts, thinly sliced
  • 3 tomatoes, peeled, seeded and coarsely chopped
  • ½ pound carrots, peeled, split lengthwise and thickly sliced
  • 5 ounces green beans, trimmed and cut into ½ inch
  • 2 small zucchinis, diced
  • 1 large handful of short pasta

For the pistou

  • Salt and pepper
  • 4 large cloves garlic
  • 1 large handful of fresh basil leaves
  • 2 ounces fresh Parmesan cheese, grated
  • ¾ cup olive oil

Preparation

  1. Add the water to a large saucepan and add the squash, beans, and bouquet garni. Season with salt and pepper and bring to a boil over high heat. Reduce heat to medium-low, cover and let simmer for 25-30 minutes. Add the potatoes, onions, leeks, tomatoes, and carrots, return to a boil, cover and cook for another 30 more minutes. Add the green beans, zucchinis, and pasta and cook for about 15 minutes longer, or until the pasta are tender.
  2. While the soup is cooking, prepare the pistou. Add the salt and pepper, garlic, basil, and the Parmesan in a food processor or a blender and pulse until you have a thick paste. Add the olive oil in a stream while the food processor (or blender) is working. You should get a more liquid paste. Add more cheese, or more oil to adjust the consistency. Place the pistou in a serving bowl and set aside.
  3. You can also do the pistou using a mortar and pestle like it’s done in Provence kitchens. Add the salt and pepper, garlic, and basil to the mortar and work the pestle until you get a paste. Add half of the Parmesan and alternate with some of the olive oil until you reach the desired consistency. Serve the pistou directly from the mortar on the table with the soup.
  4. Remove the bouquet garni from the soup pot before serving. Serve with the pistou so that everyone adds it to their bowls as they wish.

 

 

Chicken Cordon Bleu (Poulet Cordon Bleu)

Serves 4 | Prep. time 15 minutes | Cooking time 25 minutes

Ingredients

  • 1 cup breadcrumbs
  • 2 tablespoons butter (melted)
  • 2 teaspoons fresh thyme, chopped
  • 2 cloves garlic, minced
  • 4 (5-ounce) boneless, skinless chicken breasts
  • 4 large, thin slices ham
  • 1 cup Gruyere cheese, grated
  • ½ cup all-purpose flour
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon ground sage
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 3 eggs

Preparation

  1. Preheat the oven to 375°F and coat a baking pan with cooking spray.
  2. In a mixing bowl, combine the breadcrumbs with the melted butter, thyme, and garlic. Set aside.
  3. Place the chicken pieces on a cutting board, and pound them to ¼-inch thickness.
  4. Layer a slice of ham on the chicken, and cover with a quarter of the cheese. Starting at the small end, roll the chicken up tightly, and secure with toothpicks. Repeat with the other three chicken breasts.
  5. In a mixing bowl, combine the flour, cayenne pepper, sage, salt, and pepper.
  6. Crack the eggs into a clean bowl and beat well.
  7. One at a time, dredge the chicken in the flour mixture and shake off any excess. Dip them into the egg, and then the breadcrumb mixture. Arrange them on the baking pan.
  8. Bake for 25 minutes, or until the chicken reaches an internal temperature of 165°F.

 

 

French Steak Tartare (Steak Tartare)

Serves 4 | Prep. time 15 minutes

Ingredients

  • 1 ½ pounds beef tenderloin or sirloin steaks
  • 1 large egg yolk
  • ½ tablespoon freshly squeezed lemon juice
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons Dijon mustard
  • 2 teaspoons capers
  • 2 tablespoons finely diced pickled gherkins
  • 1 tablespoon finely diced onions or French shallots
  • ½ teaspoon Worcestershire sauce
  • A few drops of hot sauce such as Tabasco, to taste
  • Sea salt and freshly ground black pepper

Preparation

  1. Trim the beef from any fat and place the beef in the freezer for about 10-15 minutes. With a sharp knife, cube the beef finely until it has the texture of coarse ground beef. You can also use a food processor and pulse the meat until you reach the desired consistency or ideally a meat grinder. Do not over process.
  2. Place the prepared beef into a mixing bowl and add the remaining ingredients. Season with salt and freshly ground black pepper to taste. Mix well, taking care of not over mixing and changing the consistency of the beef. It should not become overly mushy.
  3. For serving, divide into 4 portions. Refrigerate until serving.
  4. Serve within 2 hours of making the tartare as it does not keep well even when chilled. Serve as an appetizer or a main course with French fries.

 

 

Beef Bourguignon (Boeuf Bourguignon)

Serves 6-8 | Prep. time 10 minutes | Cooking time 1 ½ hours

Ingredients

  • 2 pounds beef roast, cubed
  • ½ pound pancetta, cubed
  • 1 teaspoon salt
  • 1 teaspoon coarse ground black pepper
  • ½ teaspoon onion powder
  • ½ teaspoon paprika
  • 2 tablespoons flour
  • 1 tablespoon olive oil
  • 2 cups pearl onions
  • 3 cups carrots, peeled and sliced
  • 3 cups mushrooms, sliced
  • 4 cloves garlic, crushed and minced
  • 4 cups dry red wine
  • 2 cups homemade beef stock
  • 1 tablespoon tomato paste
  • 1 sprig fresh rosemary
  • 1 sprig fresh thyme
  • 1 bay leaf

Preparation

  1. Preheat the oven to 325°F
  2. Place the pancetta in a Dutch oven or large oven proof skillet and heat over medium. Cook until the pancetta is nicely browned, approximately 5 minutes.
  3. Season the beef with salt, black pepper, onion powder, and paprika and sprinkle lightly with the flour.
  4. Add the beef to the skillet and cook until browned on all sides, approximately 5 minutes.
  5. Remove the beef and pancetta from the skillet and add the olive oil to the pan.
  6. Add the onions and carrots. Cook, stirring frequently, for 5 minutes. Add the mushrooms and garlic. Cook, while stirring, for 2 minutes.
  7. Add the beef and pancetta back into the pan, along with the red wine and beef stock. Stir in the tomato paste.
  8. Using kitchen twine, tie together the rosemary, thyme, and bay leaf and place them in the pot.
  9. Bring the liquid to a boil before removing from the burner, covering, and placing in the oven.
  10. Bake for 1 hour, or until the meat is cooked through and tender.
  11. Let rest 10 minutes before serving.

 

 

Potato au Gratin (Gratin Dauphinois)

Serves 6 | Prep. time 20 minutes | Cooking time 60-90 minutes

Ingredients

  • ½ tablespoon butter
  • 4 ½ pounds Yukon gold (or similar) potatoes, peeled
  • 1 medium onion, peeled and cut in half
  • 4 cloves garlic, peeled and cut in half
  • 3 cups milk
  • 1 cup heavy cream
  • 1 cup Gruyère cheese, shredded, divided
  • Salt and freshly ground black pepper

Preparation

  1. Preheat the oven to 400°F. Coat a square baking dish 9 x 9-inch with butter. You can also use an 8×11-inch rectangular dish or any shape of similar size.
  2. Slice the potatoes thinly with a mandolin or food processor, about ⅛ of an inch thick.
  3. Add the milk and cream to a saucepan over medium-high heat, along with the garlic and onion. Bring to a boil. Reduce the heat to low and let simmer for 10 minutes. Remove onion and garlic with a slotted spoon.
  4. Layer half the potatoes into the casserole dish and arrange half of the Gruyère cheese on top. Pour half of the milk mixture. Season with salt and pepper and cover with the remaining potatoes. Top with remaining cheese and pour remaining milk mixture. Season with salt and black pepper.
  5. Bake for 50-60 minutes or until the potatoes are tender and the top is golden-brown and bubbly on the sides. Let rest 10-15 minutes before serving.

 

 

Chocolate Eclaires (Éclair au Chocolat)

Serves 8 | Prep. time 35 min | Chilling time 12 h. | Cooking time 20 min

Ingredients

Chocolate pastry cream

  • 2 cups milk
  • ½ cup semi-sweet chocolate of good quality
  • ¼ cup white sugar
  • 2 egg yolks
  • 1 egg
  • ¼ cup cornstarch
  • ½ cup white sugar
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract

Choux pastry

  • 1 cup water
  • ½ cup unsalted butter
  • Pinch salt
  • 1 cup all-purpose flour
  • 4 eggs

Glaze

  • 4 ounces semi-sweet chocolate of good quality
  • ½ cup heavy cream

Preparation

  1. The night before, make the chocolate pastry cream. In a medium saucepan, add the milk and the chocolate. Heat the milk until it begins to steam but not boil. Whisk to combine the milk and chocolate well.
  2. Meanwhile, in a mixing bowl, beat the egg yolks. Add the sugar and cornstarch and mix until smooth.
  3. When the milk is still warm, slowly pour half of it into the yolk mixture, whisking constantly to prevent the eggs yolks from cooking. When it is incorporated, pour the yolk mixture back into the saucepan, still mixing constantly. Heat it to 170°F, and then remove it from the heat.
  4. Stir in the vanilla and put the cream in an airtight container. Refrigerate overnight.
  5. Prepare the choux pastries. In a medium saucepan, heat the water and add the butter and salt. Stir until they are combined.
  6. Add the flour, and mix until a dough forms. It will be sticky. Mix in the eggs one at a time.
  7. Preheat the oven to 425°F and cover a baking sheet with a silicone mat or parchment paper. You can also use cooking spray.
  8. Transfer the dough to a pastry bag with a large, plain tip. Pipe 8 pastries onto the baking sheet, each about 5 inches long.
  9. Bake for 20 minutes, or until they are puffy and golden. Set them aside to cool for 30 minutes.
  10. Meanwhile, prepare the topping. Heat the cream in a saucepan over medium heat until it is steamy. Stir in the chocolate and mix until smooth. Let the topping cool for about 15 minutes.
  11. To assemble the pastries, transfer the chocolate cream filling to a clean pastry bag with a medium tip. Press the tip into the end of each pastry, and squeeze in 2–3 tablespoons of cream.
  12. Carefully dip the top of the pastry into the chocolate and set it aside until the chocolate is set.

 

 

 

***These recipes and more are found in Sarah Spencer’s A Taste of France: Traditional French Cooking Made Easy with Authentic French Recipes. To get your own copy, click on the cover below or click here.

To download and print the featured recipes, click here.

Easy Everyday Casserole Recipes

Book Name : Easy Everyday Casserole Recipes
Buy Now

Warm, cozy, and effortless — these comforting homemade casseroles are perfect for busy nights, chilly weekends, or anytime you crave something hearty and delicious. These easy-to-make casserole recipes will quickly become your new go-to meals for family dinners, potlucks, or even special occasions. Gather around the table and enjoy comforting dishes that everyone will love!

Chicken Tetrazzini

Serves: 8 – Prep. time: 30 minutes – Cooking time: 30 minutes

Ingredients

  • 10 ounces dry linguine, cooked
  • 2 tablespoons butter
  • ¼ cup all-purpose flour
  • 2 ½ cups chicken stock
  • 1 ½ cups milk
  • ½ cup grated Parmesan cheese, divided
  • 1 ounce reduced-fat cream cheese
  • Salt and pepper to taste
  • 4 teaspoons olive oil, divided
  • 1 pound mushrooms, sliced
  • 1 medium onion, chopped
  • 5 cloves garlic, minced
  • 1 teaspoon thyme
  • 1 teaspoon marjoram
  • ½ teaspoon tarragon
  • ½ cup white wine
  • 3 cups rotisserie chicken, shredded
  • 1 cup frozen mixed vegetables
  • Cooking spray
  • 2 cups bread crumbs
  • ¼ cup fresh parsley, chopped

Directions

  1. Preheat the oven to 375°F and prepare a 9×13” baking dish with cooking spray.
  2. Melt the butter in a medium saucepan over medium heat. Stir in the flour and cook for 2 minutes, whisking constantly.
  3. Gradually add the stock and milk and bring it to a boil. Reduce the heat, and simmer 5 minutes
  4. Stir in half the Parmesan cheese, the cream cheese, salt, and pepper. Remove the pan from the heat and set it aside.
  5. Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil to pan; swirl to coat. Add mushrooms and sauté 3 minutes, stirring occasionally. Add the onion, garlic, thyme, marjoram, and tarragon, and combine well.
  6. Add the wine, stir, and cook for 1 minute.
  7. Combine the cheese sauce, mushroom mixture, pasta, chicken, and vegetables. Spoon it into the prepared pan.
  8. Combine the bread crumbs with the remaining Parmesan, and sprinkle it over the casserole.
  9. Bake at 375°F for 30 minutes, or until browned and bubbly. Top with parsley.

Nutrition (per serving)

Calories 435, Fat 12 g, Carbs 45 g, Protein 33 g, Sodium 573 mg

 

 

Turkey Taco Mexican Lasagna

Serves: 8 – Prep. time: 15 minutes – Cooking time: 45 minutes

Ingredients

  • 1 tablespoon olive oil
  • 1 cup bell pepper, chopped
  • 1 jalapeño pepper finely diced
  • 1 cup sweet onion, chopped
  • 2 cloves garlic, crushed and minced
  • 1 ½ pounds leftover turkey meat
  • 1 (15 ounce) can crushed tomatoes

Taco Spice Mix

  • 1 ½ tablespoons cumin
  • 1 ½ teaspoons paprika
  • 1 ½ teaspoons salt
  • 1 teaspoon chili powder
  • 1 teaspoon cornstarch
  • ½ teaspoon garlic powder
  • ½ teaspoon black pepper
  • ½ teaspoon red pepper flakes
  • ¼ teaspoon cayenne pepper

Other

  • 1 cup frozen corn kernels
  • 1 (15 ounce) can black beans, drained
  • 2 cups shredded cheese (cheddar or Monterey Jack)
  • 12 corn tortillas
  • Sour cream
  • ½ cup green onions, chopped

Directions

  1. Preheat the oven to 350°F and prepare a 9×13-inch baking dish with cooking spray.
  2. Heat the oil in a large skillet over medium heat. Add the bell pepper, jalapeño, and onion. Sauté for 5 minutes.
  3. Add the garlic and the cooked turkey to the skillet, and cook for 3–4 minutes, until the garlic is aromatic, and the turkey is warmed through.
  4. Add the crushed tomatoes and simmer for a few minutes.
  5. Combine the spice ingredients in a small bowl. Sprinkle the mixture into the skillet, stir, and let it simmer for another 5 minutes.
  6. Start layering the Mexican lasagna with one-third of the turkey-tomato mixture.
  7. Arrange 6 tortillas on that (cutting them if necessary), and cover with another third of the turkey mixture, half the corn, half the beans, and 1 cup of shredded cheese.
  8. Repeat with the remaining tortillas, turkey, corn, beans, and cheese. Place aluminum foil over the baking dish and bake for 30 minutes.
  9. Remove the aluminum foil and continue baking for 5 more minutes.
  10. Let it sit for at least 10 minutes before serving. If you like, you can serve it with a dollop of sour cream, and some green onion on top.

Nutrition (per serving)

Calories 307, Fat 13 g, Carbs 25 g, Protein 23 g, Sodium 777 mg

 

 

Beefy Tots Casserole

Serves: 8 – Prep. time: 15 minutes – Cooking time: 50 minutes

Ingredients

  • 1 (32-ounce) bag frozen bite-size potato nuggets (such as Tater Tots®), divided
  • 1 pound ground beef
  • 1 large onion, chopped
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Montreal-style steak seasoning
  • 1 teaspoon garlic powder
  • 1 (10 ¾ ounce) can condensed cream of mushroom soup
  • ½ cup milk
  • 1 ½ cups cheddar cheese, shredded, divided
  • ½ cup cilantro, for garnishing

Directions

  1. Preheat the oven to 350°F and coat a 9×13” casserole dish with cooking spray.
  2. Spread 20 potato nuggets in the casserole dish, and bake until warmed through, about 10 minutes.
  3. Meanwhile, heat a large skillet over medium-high heat. Cook and stir the beef and onion until the beef is completely browned, 5–7 minutes. Drain any excess grease.
  4. Season the beef mixture with the Worcestershire sauce, steak seasoning, and garlic powder.
  5. Combine the cream of mushroom soup, milk, 1/2 cup Cheddar cheese, and 1 teaspoon Worcestershire sauce together in a bowl.
  6. Using a fork or potato masher, crush the warmed potato nuggets in the casserole dish to cover the bottom completely. Spread the ground beef mixture over the mashed potato nuggets. Pour the soup mixture evenly over the beef layer. Top with remaining potato nuggets and sprinkle the remaining cheddar cheese evenly over the top.
  7. Bake until the casserole is bubbly and the potatoes are golden brown, 30–40 minutes. Sprinkle with cilantro and serve.

Nutrition (per serving)

Calories 477, Fat 27 g, Carbs 38 g, Protein 25 g, Sodium 1219 mg

 

 

Quick Shepherd’s Pie

Serves: 6 – Prep. time: 10 minutes – Cooking time: 25 minutes

Ingredients

  • 1 (24 ounce) bag frozen mashed potatoes
  • ½ cup milk
  • 3 tablespoons butter, divided
  • ¾ teaspoon salt, divided
  • 12 ounces pork loin, cut into ½-inch pieces
  • ½ teaspoon freshly ground black pepper
  • 1 medium onion, diced
  • 1 (6 ounce) microwavable bag peeled baby carrots
  • 1 tablespoon tomato paste
  • ⅓ cup dry red wine
  • 2 tablespoons all-purpose flour
  • 2 cups beef broth
  • 1 cup frozen green peas
  • 1 tablespoon summer savory
  • ½ teaspoon marjoram
  • ½ teaspoon rosemary

Directions

  1. Preheat the broiler to high.
  2. Microwave the potatoes according to the package directions. Stir in the milk, 2 tablespoons of butter, and ¼ teaspoon salt.
  3. While the potatoes cook, heat a Dutch oven over medium-high heat. Add the remaining butter to the pan; swirl to coat. Sprinkle the pork evenly with the remaining salt, and season with pepper.
  4. Sauté the pork for 6 minutes, turning to brown on all sides, and remove it from the pot.
  5. Add the onion and sauté for 4 minutes, stirring occasionally.
  6. While the onion cooks, microwave the carrots on HIGH for 1 ½ minutes.
  7. Remove the carrots from the bag and slice them into ½-inch pieces.
  8. Stir the tomato paste into the onions and cook for 1 minute, stirring frequently. Deglaze the pot with the wine.
  9. Add the flour and whisk for 1 minute, stirring constantly. Gradually add the broth, stirring constantly.
  10. Stir in the sliced carrots, peas, and herbs. Bring it to a boil and cook 4 minutes or until slightly thick, stirring occasionally. Remove from the heat and stir in the browned pork.
  11. Spoon the mixture into a 2-quart broiler-safe ceramic casserole dish, and top with the mashed potato mixture. Broil 4 minutes or until lightly browned on top.

Nutrition (per serving)

Calories 377, Fat 14 g, Carbs 40 g, Protein 20 g, Sodium 536 mg

 

 

Eggplant Parmesan

Serves: 10 – Prep. time: 30 min – Cooking time: 1 h, 15 min

Ingredients

  • 2 large eggs, lightly beaten
  • 1 tablespoon water
  • 2 cups panko breadcrumbs
  • ¼ cup Parmigiano-Reggiano cheese, grated
  • 2 (1 pound) eggplants, peeled and cut crosswise into ½-inch slices

Filling:

  • ½ cup fresh basil, chopped
  • ¼ cup Parmigiano-Reggiano cheese, grated
  • ½ teaspoon crushed red pepper
  • 3 cloves garlic, minced
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • 2 (8 ounce) containers 2% cottage cheese
  • 1 large egg, lightly beaten

Remaining ingredients:

  • 4 cups pasta sauce
  • 1 ½ cups mozzarella cheese, shredded

Directions

  1. Preheat the oven to 375°F and prepare a 9×13” baking dish and 2 cookie sheets with cooking spray.
  2. Prepare the eggplant. Combine the eggs and 1 tablespoon of water in a shallow dish. Combine the panko and ¼ cup Parmigiano-Reggiano in a second shallow dish.
  3. Dip each slice of eggplant in the egg mixture, and then dredge it in the panko mixture, pressing gently so the breadcrumbs stick, and shaking off any excess.
  4. Place the coated eggplant slices 1 inch apart on the baking sheets. Bake them for 30 minutes or until they are golden, turning them once and rotating the baking sheets after 15 minutes.
  5. To make the filling, combine the basil, ¼ cup Parmigiano-Reggiano cheese, garlic, onion powder, salt, pepper, cottage cheese, and egg.
  6. To assemble, spoon ½ cup of pasta sauce into the baking dish. Layer half the eggplant slices over the pasta sauce.
  7. Top with about ¾ cup pasta sauce and spread half of the cottage cheese mixture over sauce. Follow with a third of the mozzarella. Repeat the layers once, ending with about 1 cup of pasta sauce.
  8. Cover tightly with aluminum foil coated with cooking spray. Bake at 375° for 35 minutes. Remove the foil and top with the remaining third of the mozzarella. Bake for 10 more minutes, or until the sauce is bubbly and cheese melts; cool 10 minutes before serving.

Nutrition (per serving)

Calories 318, Fat 15 g, Carbs 27 g, Protein 19 g, Sodium 655 mg

 

 

Georgia Cobbler

Serves: 8–10 – Prep. time: 40 minutes – Cooking time: 40 minutes

Ingredients

  • 16 cups fresh peaches, peeled and diced
  • 3 cups sugar
  • ⅓ cup all-purpose flour
  • ½ teaspoon cinnamon
  • ¼ teaspoon allspice
  • 1 ½ teaspoons vanilla
  • ⅔ cup butter
  • 2 packages refrigerated pie dough
  • ½ cup chopped pecans, toasted
  • ¼ cup sugar
  • Vanilla ice cream, for serving

Directions

  1. Combine the peaches, sugar, flour, cinnamon, and allspice in a Dutch oven, and let it sit until the sugar dissolves.
  2. Set it over medium-high heat and bring it to a boil. Reduce the heat to low, and simmer 10 minutes or until tender.
  3. Remove it from the heat. Add the vanilla and butter, stirring until the butter melts.
  4. Preheat the oven to 475°F and coat a 9×13” baking dish with cooking spray.
  5. Unfold 2 pie crusts. Sprinkle ¼ cup of pecans and 2 tablespoons sugar evenly over 1 pie crust and top it with other pie crust. Roll it our to a 12-inch circle, gently pressing pecans into pastry. Cut into 1 ½-inch strips.
  6. Repeat with remaining pie crusts, pecans, and sugar.
  7. Spoon half of the peach mixture into the baking dish. Arrange half of pastry strips in a lattice design over the peach mixture.
  8. Bake for 20–25 minutes, or until lightly browned.
  9. Spoon the remaining peach mixture over the baked pastry. Top with remaining the pastry strips in a lattice design. Bake 15–18 more minutes.
  10. Serve warm or cold with vanilla ice cream.

Nutrition (per serving)

Calories 374, Fat 14 g, Carbs 59 g, Protein 4 g, Sodium 182 mg

 

 

 

***These recipes and more are found in Louise Davidson’s Casseroles: From Oven to Table – Easy Everyday Casserole Recipes. To get your copy, click on the cover below or click here.

To download or print the featured recipes, click here.

Delicious Copycat Olive Garden Recipes

Book Name : Delicious Copycat Olive Garden Recipes
Buy Now

Love eating at Olive Garden? Have a craving for their delicious dishes or other classic Italian dishes? Here are some of the most iconic recipes from the Olive Garden restaurants that you can make at home!

Minestrone

Loaded with vegetables, minestrone soup is the best way to make everyone want to eat their veggies.

Serves 6–8 | Prep. time 15 minutes | Cooking time 1 hour 20 minutes

Ingredients

  • 3 tablespoons olive oil
  • 1 medium onion, diced
  • 1 small zucchini, chopped
  • 1 (14-ounce) can Italian-style green beans
  • 1 stalk celery, diced
  • 4 teaspoons garlic, minced
  • 1 quart vegetable broth
  • 2 (15-ounce) cans red kidney beans, drained
  • 2 (15-ounce) cans great northern beans, drained
  • 1 (14-ounce) can diced tomatoes with juice
  • ½ cup carrot, shredded
  • ½ cup dry red wine (optional)
  • ½ cup tomato paste
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • ¼ teaspoon thyme
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 bay leaf
  • 3 cups hot water
  • 4 cups fresh spinach
  • 1½ cups shell pasta
  • Salt and pepper to taste

Directions

  1. In a large stockpot, heat olive oil and sauté onion, celery, zucchini and carrots over medium heat.
  2. Stir in garlic, green beans, and tomato paste. Then add broth, red wine, hot water, tomatoes, green beans, oregano, basil, thyme, garlic powder, onion powder, and bay leaf.
  3. Bring soup to a boil. Reduce heat, cover and simmer for 45 minutes. Remove bay leaf.
  4. Mix in spinach and pasta. Cook for 30 minutes. Serve.

 

 

House Salad and Dressing

Why settle for the preserved Olive Garden salad dressing? Now you can make your own healthier (and better) version to drizzle onto your salads.

Serves 12 | Prep. time 10 minutes

Ingredients

Salad

  • 1 head iceberg lettuce
  • ¼ small red onion, sliced thin
  • 6–12 black olives, pitted
  • 6 pepperoncini
  • 2 small roma tomatoes, sliced
  • Croutons
  • ¼ cup shredded or grated romano or parmesan cheese

Dressing

  • 1 packet Italian dressing mix
  • ¾ cup vegetable/canola oil
  • ¼ cup olive oil
  • 1 tablespoon mayonnaise
  • ⅓ cup white vinegar
  • ¼ cup water
  • ½ teaspoon sugar
  • ½ teaspoon dried Italian seasoning
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon garlic powder

Directions

  1. To make the dressing, combine all ingredients in a small bowl. Thoroughly whisk together. Refrigerate for 1 hour to marinate.
  2. Add the salad ingredient to a salad bowl. When ready to serve, add some of the dressing to the salad and toss to coat. Add grated cheese as a garnish as desired.
  3. Store remaining dressing in an airtight container. Keep refrigerated and it can be stored for up to 3 weeks.

 

 

Chicken Parmigiana

A staple chicken entree and possibly the most popular Italian dish, this chicken parmigiana recipe is guaranteed to become a favorite in your home.

Serves 4 | Prep. time 20 minutes | Cooking time 25 minutes

Ingredients

  • 4 boneless, skinless chicken breasts (½ pound each)
  • 2 cups flour
  • ½ quart milk
  • 4 eggs
  • 3 cups Italian breadcrumbs
  • ½ cup marinara sauce
  • 1 cup mozzarella cheese
  • ½ cup vegetable oil
  • Parsley (to garnish)
  • Cooked pasta with marinara sauce to serve

Directions

  1. Put flour in a bowl. In another bowl, mix milk and eggs together. In a third bowl, place breadcrumbs.
  2. Place chicken breasts between plastic wrap and pound to about ¼ inch in thickness. Season with salt and pepper.
  3. Place chicken in flour, coating all sides. Dip into egg wash then bread crumbs, coating each side evenly. Preheat oven to broil.
  4. In a cast iron pan, heat oil over medium heat. Fry each side of the chicken for 5 minutes or until golden brown. Drain on paper towels.
  5. Place chicken on a baking dish. Top with marinara sauce and mozzarella cheese. Place in oven until cheese is melted. Garnish with parsley. Serve with a side of marinara pasta, if desired.

 

 

Lasagna Classico

One of Olive Garden’s bestselling dishes, this is an iconic staple to consume with their unlimited breadsticks, soup, and salad.

Serves 8 | Prep. time 15 minutes | Cooking time 1 hour

Ingredients

Meat sauce

  • 2 tablespoons extra-virgin olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • ½ pound ground beef
  • 6 ounces Italian sausage, removed from their casings and crumbled
  • 2 (16-ounce) cans crushed tomatoes
  • ¼ teaspoon dried basil
  • ¼ teaspoon dried oregano
  • Salt and pepper to taste

Cheese mixture

  • 1 pound whole milk ricotta cheese
  • 1 cup mozzarella cheese, shredded
  • ½ cup romano cheese, grated
  • 1 tablespoon parsley, chopped
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • 1 tablespoon basil, chopped
  • 1 tablespoon fresh oregano, chopped
  • 1 egg, lightly beaten

Lasagna

  • 12 cooked or no-boil lasagna noodles
  • Cooking spray
  • 1 cup mozzarella cheese, shredded
  • Salt and pepper to taste

Directions

  1. To make the meat sauce, heat the olive oil over medium heat in a large saucepan. Add the onions and garlic. Cook for 5 minutes.
  2. Add the ground beef and sausage. Cook for 10 minutes or until completely cooked, stirring occasionally.
  3. Add the tomatoes, basil, and oregano. Stir and simmer for 20 minutes. Taste and season with salt and pepper according to preference. Chill.
  4. To make the cheese mixture, mix the cheeses, parsley, salt, pepper, basil, oregano and egg in a mixing bowl.
  5. Cook the lasagna according to package directions. Drain and set aside.
  6. Spray a 9×13 baking dish with nonstick cooking spray.
  7. Spread some meat sauce over the bottom of the baking dish. Layer three lasagna noodles on top (they may overlap slightly). Spread some of the cheese mixture on top.
  8. Spread more meat sauce on top of the cheese mixture. Repeat layering noodles, cheese, and meat sauce at least twice more. Finish with cheese mixture on top.
  9. Spray some foil with cooking spray. Wrap the baking dish tightly with the foil.
  10. Bake at 325°F for 45 minutes to 1 hour. Remove from oven and cool. Serve.

 

 

Salmon Piccata

Impress your guests with this easy but fancy Salmon Piccata copycat recipe.

Serves 6 | Prep. time 15 minutes | Cooking time 10 minutes

Ingredients

Salmon

  • 1½ pounds salmon fillets
  • Lemon pepper marinade
  • Lemon pepper seasoning
  • 2 tablespoons butter
  • 2 tablespoons olive oil

Piccata sauce

  • 2 tablespoons butter
  • 4 cloves garlic, minced
  • ⅔ cup white cooking wine
  • 2 cups chicken broth
  • ½ cup lemon juice
  • 2 teaspoons cornstarch
  • ½ cup capers, rinsed and drained

Directions

  1. Trim the salmon fillets to ½ inch thickness, if necessary. Place in a Ziploc bag and pour the lemon pepper marinade inside. Refrigerate for 1 hour.
  2. Transfer the salmon to a tray. Season with lemon pepper.
  3. Place the butter and olive oil in a frying pan.
  4. To make the piccata sauce, melt the butter in a saucepan over medium heat. Add the garlic and cook for 1 minute.
  5. Add the white wine. Simmer until almost evaporated, then whisk in ¾ of the chicken broth and lemon juice. Simmer for another 4 minutes.
  6. While the sauce is simmering, place the frying pan on the stovetop over medium heat until the butter and oil sizzle. Cook the salmon until golden brown and completely cooked.
  7. Add the cornstarch to the simmering sauce. Continue to simmer until thickened.
  8. Add the capers and simmer for 1 minute. Remove from heat. Drizzle sauce over salmon. Serve.

 

 

Tiramisu

The Olive Garden pick-me-up cake for when you need that caffeine boost.

Serves 8–10 | Prep. time 30 minutes | Cooking time 20 minutes

Ingredients

  • 3 egg yolks, divided
  • ¼ cup whole milk
  • ¾ cup granulated sugar
  • 3 cups mascarpone cheese
  • ½ pound cream cheese
  • ¼ teaspoon vanilla extract
  • 20–24 ladyfinger cookies
  • ¼ cup cold espresso
  • ¼ cup Kahlua coffee liqueur
  • 2 teaspoons cocoa powder

Directions

  1. Boil water in a medium saucepan over medium-high heat. Reduce heat and simmer.
  2. In a medium bowl, whisk together the milk, sugar and two egg yolks. Place in the saucepan (or you can use a double broiler). Stir frequently for 10 minutes or until the sugar dissolves. Remove from heat and cool.
  3. In a large bowl, combine the mascarpone, cream cheese and vanilla with an electric mixer. Mix until creamy. Add remaining egg yolk. Stir again.
  4. In a small bowl, combine the espresso and Kahlua. Quickly dip each ladyfinger into the mixture, making sure it does not soak up too much liquid.
  5. Place the ladyfingers side by side at the bottom of an 8×8 baking pan. Spoon half of the cheese mixture over the ladyfingers. Place more ladyfingers on top. Pour the remaining cheese mixture on top.
  6. Using a strainer, dust cocoa powder on top of the last cheese mixture layer. Cover and chill for several hours. Slice and serve.

 

 

 

***These recipes and more are found in Lina Chang’s Copycat Cookbook: Making Olive Garden’s Most Popular Recipes at Home. To get your copy, click on the cover below or click here.

To download or print the recipes, click here.

Wholesome Amish Recipes

Book Name : Wholesome Amish Recipes
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Sometimes, the best meals are the simplest ones, wholesome, hearty dishes made with love and everyday ingredients. From cozy Bean Potato Soup and creamy Baked Chicken to old-fashioned Cinnamon Breakfast Cake and tangy Beef Stew with Dumplings, these Amish recipes bring warmth and comfort to your table.

Cinnamon Breakfast Cake

Serves: 8–10, Prep time: 10–15 minutes, Cook time: 25 minutes

Ingredients

  • ¼ cup applesauce, unsweetened
  • ½ teaspoon cinnamon
  • ¾ cup boiling water
  • ½ cup rolled oats
  • ⅔ cup flour
  • ½ teaspoon vanilla
  • ½ cup brown sugar
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 egg
  • ¼ cup sugar

For the topping

  • ¾ cup shredded coconut, unsweetened
  • ½ cup chopped pecans
  • ¼ cup brown sugar
  • 2 tablespoons milk
  • 3 tablespoons unsalted butter, melted
  • ½ teaspoon vanilla

Directions

  1. Preheat oven to 350°F.
  2. Prepare a cake pan (8×8) in advance; lightly grease it with butter using your hands or coat it using cooking spray.
  3. In a medium bowl, mix the water and oats. Set aside for 5–7 minutes.
  4. Take a separate large bowl; thoroughly mix the cinnamon, sugars, flour, salt, and baking soda.
  5. In another bowl, mix the egg, applesauce, and vanilla.
  6. Mix with the oatmeal mixture and then mix in the flour mixture; combine well.
  7. Place the freshly made mixture in the baking pan.
  8. Bake for 25 minutes, until the mixture sets well.
  9. Take it out, cool down for a few minutes and serve warm!

Nutrition (per serving)

Cal. 164, Carbs 25g, Fat 6.3g, Protein 2.3g, Sodium 101mg

 

 

Bean Potato Soup

Serves: 10 – Prep time: 10 minutes – Cook time: 4 hours

Ingredients

  • 1 cup carrot, cubed
  • 1 garlic clove, minced
  • 2½ quarts water
  • 2 cups navy beans, dried
  • 1½ pounds ham bone with meat
  • 1 small bay leaf
  • 1 cup celery, thinly sliced
  • 1 cup potato, cubed
  • 1 cup onion, finely chopped
  • Pepper and salt as required

Directions

  1. Take a medium cooking pot; add in the water and beans; heat the pot over medium heat to boil the beans completely.
  2. Add the bay leaf, garlic and ham bone.
  3. Simmer the mixture for 2 hours to make the ingredients perfectly tender.
  4. Mix in the veggies, pepper and salt; simmer for 50–60 more minutes.
  5. Take out the bone and cut the meat into small pieces; discard the bone.
  6. Return the meat to the pot and cook for a few minutes.
  7. Discard the leaf and serve warm!

Nutrition (per serving)

Cal. 274, Carbs 51g, Fat 10g, Protein 16g, Sodium 39mg

 

 

Creamy Baked Chicken

Serves: 2 – Prep time: 10 minutes – Cook time: 2 hours

Ingredients

  • ½ cup flour
  • 1 chicken, chopped into small pieces
  • 3 tablespoons butter
  • 1 teaspoon pepper
  • 1½ cups sweet cream
  • 1½ teaspoons salt

Directions

  1. Preheat oven to 350°F.
  2. Prepare a casserole dish in advance; lightly grease it with butter using your hands.
  3. Season the chicken with pepper and salt; toss in the flour and coat well.
  4. Take a medium saucepan, add the butter and heat over medium heat.
  5. Place the chicken pieces and brown them on both the sides for 3–4 minutes.
  6. Transfer to the casserole dish and top with the cream.
  7. Cover the dish and bake for 2 hours.
  8. Serve warm with the gravy left after frying the chicken.

Nutrition (per serving)

Cal. 347, Carbs 28g, Fat 24g, Protein 4.6g, Sodium 163mg

 

 

Cabbage Tomato Rolls

Serves: 14–15 – Prep time: 15–20 minutes – Cook time: 1 hour 25–30 minutes

Ingredients

  • 1 cup tomato sauce
  • 2 pounds hamburger
  • 1 head of cabbage, cored
  • 1½ cups cooked rice, cooled
  • 1½ teaspoons salt
  • 1½ cups sour cream
  • 1 tablespoon chopped parsley
  • 1 onion, chopped
  • ½ onion, grated
  • ¼ teaspoon pepper
  • 2 tablespoons ketchup
  • 1 can condensed tomato soup
  • 2 cups water

Directions

  1. Take the cabbage and core it; leave it whole.
  2. Preheat oven to 350°F.
  3. Prepare a baking pan in advance; lightly grease it with butter using your hands or coat it using cooking spray.
  4. Take a medium cooking pot; add in the water and boil over medium heat.
  5. Add the cabbage and boil until the leaves become soft and easy to separate.
  6. Drain the water and trim the thick leaves.
  7. In a medium bowl, thoroughly mix the rice, hamburger, grated onion, pepper, salt and parsley.
  8. Arrange the leaves and place ⅓ cup of the mixture on each leaf.
  9. Fold the leaves and roll them.
  10. Place one by one in the baking dish.
  11. Take a medium saucepan; add in the oil and chopped onion; heat the pan over medium heat for 1–2 minutes.
  12. Add the water, ketchup, soup, and tomato sauce.
  13. Boil the mixture and add the sour cream.
  14. Top the leaves with the sauce.
  15. Bake for 60–70 minutes and serve warm!

Nutrition (per serving)

Cal. 271, Carbs 25g, Fat 9.8g, Protein 20.5g, Sodium 551mg

 

 

Tangy Beef Stew with Dumplings

Serves: 8–10 – Prep time: 10–15 minutes – Cook time: 4 hours 10 minutes

Ingredients

Stew:

  • 1 teaspoon lemon juice
  • 2 tablespoons flour, all-purpose
  • 2 pounds beef, cubed
  • 1 small onion, chopped
  • 3 tablespoons vegetable oil
  • 1½ teaspoons salt
  • 4 cups boiling water
  • ⅛ teaspoon pepper

Dumplings:

  • 2 to 3 tablespoons milk
  • 1½ teaspoons baking powder
  • 1 cup flour, all-purpose
  • ½ teaspoon salt
  • 1 tablespoon shortening
  • 1 egg

Directions

  1. Take the beef and cut into small pieces.
  2. Take a medium skillet; heat the vegetable oil over medium heat.
  3. Add the beef cubes and brown them evenly.
  4. Top with the flour, pepper and salt.
  5. Mix in the lemon juice and hot water.
  6. Cover and simmer over low heat for 3–3½ hours.
  7. In a medium bowl, thoroughly mix the dumpling ingredients.
  8. Make the dumplings and place them in the hot stew.
  9. Cover and cook for 20–25 more minutes.
  10. Serve warm!

Nutrition (per serving)

Cal. 273, Carbs 10.4g, Fat 11g, Protein 29.5g, Sodium 420mg

 

 

Soy Sauce Sausage Balls

Serves: 28 balls – Prep time: 10 minutes – Cook time: 30 minutes

Ingredients

  • 2 tablespoons soy sauce
  • ½ cup bread crumbs
  • 1 egg, beaten
  • ½ cup light brown sugar
  • 1 pound Italian sausage, casings removed
  • ¼ cup chopped onion
  • 1½ cups ketchup
  • 2 teaspoons vegetable oil
  • ¼ cup white vinegar

Directions

  1. In a large bowl, thoroughly mix the breadcrumbs, sausage, onion, and egg.
  2. Make small balls from the mixture.
  3. Take a large skillet; add the oil and start heating over medium heat.
  4. Add the balls and cook for 4–5 minutes to brown them evenly.
  5. In a medium bowl, thoroughly mix the remaining ingredients.
  6. Place mixture on top of the balls.
  7. Cook for 20–25 minutes over low temperature.
  8. Serve warm!

Nutrition (per serving)

Cal. 91, Carbs 7.4g, Fat 5.2g, Protein 3.9g, Sodium 346mg

 

 

Potato Salad

Serves: 8 – Prep time: 30 minutes – Cook time: 20 minutes

Ingredients

  • 1 small onion, finely chopped
  • 6 medium white potatoes, with skin
  • 1 cup chopped celery
  • 1 teaspoon celery seed
  • 1 cup chopped carrots
  • 4 hard-boiled eggs, peeled and cut into small pieces
  • ¾ cup white sugar
  • 2 eggs, beaten
  • 1 teaspoon cornstarch
  • ⅓ cup apple cider vinegar
  • ½ teaspoon salt
  • ½ cup milk
  • 3 tablespoons butter
  • 1 teaspoon yellow mustard
  • 1 cup mayonnaise

Directions

  1. Boil the potatoes in a large cooking pot with adequate water for 18–20 minutes.
  2. Drain and peel them.
  3. Cut into small cubes and set aside.
  4. In a medium bowl, gently whisk the sugar, 2 eggs, cornstarch, and salt.
  5. Take a medium saucepan; add the egg mixture and heat over medium heat.
  6. Add the mustard, milk, and vinegar; mix.
  7. Continue heating for 8–10 minutes, until thick.
  8. Discontinue heating and add the butter.
  9. Place the pan in the refrigerator for a few minutes.
  10. Add in the mayo and combine well.
  11. In a large bowl, thoroughly mix the potato pieces, celery, carrots, onion, celery seed and hard-boiled eggs.
  12. Add the dressing and mix well.
  13. Refrigerate and serve chilled!

Nutrition (per serving)

Cal. 497, Carbs 30.5g, Fat 49g, Protein 8.6g, Sodium 425mg

 

 

 

***These recipes and more are found in Sarah Spencer’s Amish Cooking: Wholesome and Simple Amish Recipe Cookbook. To get your copy, click on the cover below or click here.

Greek recipes

To download or print the recipes, click here.

Delicious Old-Fashioned Desserts

Book Name : Delicious Old-Fashioned Desserts
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Sometimes, the best way to revisit cherished memories is through the taste of a classic homemade dessert. From rich Steamed Chocolate Pudding and buttery Wisconsin Jelly-Filled Cookies to nostalgic Pineapple Upside-Down Cake, these vintage recipes bring warmth, comfort, and a little taste of the past. Bake up a little nostalgia and enjoy the timeless flavors of these old-fashioned sweet treats!

Chess Pie

Chess pie recipes appeared in American cookbooks during the mid-18th century and originates from England. It’s a luscious custard filling of buttermilk, sugar, and eggs. This is my aunt Eunice recipe. It was passed down to her by her grandmother.

Serves 8 | Prep time 5 min. | Cook time 50-55 min.

Ingredients

  • 1 baked 9-inch plain pie crust
  • Powdered sugar, for garnish

For the filling

  • 2 cups sugar
  • 2 tablespoons cornmeal
  • 1 tablespoon flour
  • ¼ teaspoon salt
  • ½ cup butter or margarine, melted
  • ¼ cup milk
  • 1 tablespoon white vinegar
  • ½ teaspoon vanilla extract
  • 4 eggs, well beaten

Directions

  1. Preheat the oven to 350°F.
  2. In a bowl, combine the ingredients for the filling EXCEPT the eggs, whisking until well blended.
  3. Stir in the eggs and stir to combine well.
  4. Pour the mixture into the pie shell and place it in the oven.
  5. After 10-15 minutes of baking, wrap the edges with aluminum foil and continue baking for 40-45 minutes.
  6. Allow the pie to cool completely, then sift powdered sugar over the top if desired, and serve.

 

 

Jam Roly Poly with Custard

This old English dessert was sometimes called “shirt-sleeve pudding” because it was steamed in the sleeve of a shirt. We think we’ll just bake ours in the oven.

Serves 6 | Prep. time 20 min. | Cooking time 35–40 min.

Ingredients

  • 1¾ cups all-purpose flour
  • 2 ½ teaspoons baking powder
  • ¾ teaspoon salt
  • 1 cup shredded suet (4 ounces)
  • ½ cup water
  • ¼ cup jam of your choice
  • 1 egg, beaten
  • 1 tablespoon milk
  • Caster sugar for sprinkling

For the custard

  • 6 egg yolks
  • ⅓ cup sugar
  • 1 ¼ cups whole milk
  • 1 teaspoon vanilla extract

Directions

  1. Preheat the oven to 400°F and butter a 9×13 baking pan.
  2. In a mixing bowl, combine the flour, baking powder, and salt. Stir in the suet.
  3. Gradually add the water and stir to moisten.
  4. Turn out the dough onto a lightly floured surface and roll it into a 12×10 inch rectangle.
  5. Spread the jam onto the dough. (Tip: heating it a little might help if it’s too thick to spread.)
  6. Starting on the long side near you, carefully roll up the dough and pinch the seam. Transfer the roll to the buttered dish.
  7. Combine the egg with the milk, and brush the cake roll with it. Sprinkle generously with caster sugar.
  8. Bake on the center rack for 35–40 minutes, until golden.
  9. Meanwhile, prepare the custard. In a heatproof bowl, beat the egg yolks with the sugar until creamy.
  10. Heat the milk in a saucepan until steamy, and add the vanilla.
  11. Place the egg bowl over a pot of simmering water. Slowly add the milk mixture, whisking constantly. Cook, stirring, until it thickens.
  12. Serve a generous slice of the cake roll with warm custard.

 

 

Pineapple Upside-Down Cake

Hawaiian pineapple became a hit in America in the 1920s because it was easy to ship in cans, and ladies’ magazines of the day loved to feature recipes for ways to use it. Couple this delicious fruit with a traditional sponge cake and a cast iron skillet, and you’ve got the classic we still love today.

Serves 8 | Prep. time 15 min. | Cooking time 45 min.

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 large eggs, separated
  • ½ cup butter, softened
  • 1 cup granulated sugar
  • ½ cup whole milk
  • 1 ½ teaspoons vanilla extract

For the topping

  • 3 tablespoons butter
  • 1 cup paced brown sugar
  • 6–8 pineapple rings, canned
  • 6–8 maraschino cherries (more if desired)

Directions

  1. Preheat the oven to 350°F.
  2. Prepare the topping in a 10-inch cast iron skillet by melting the butter and sugar together over medium heat. When the sugar is dissolved, arrange the pineapple rings in the caramel and place a cherry inside each*. (Add more if you like.) Set the skillet aside.
  3. Sift together the flour, baking powder, and salt, and set them aside.
  4. In a clean bowl, beat the egg whites until they are light and frothy.
  5. In a separate bowl, beat the sugar with the butter until it is fluffy. Add the egg yolks, and mix them in.
  6. Add the milk in increments, alternating with the dry ingredients.
  7. Fold in the vanilla and egg whites.
  8. Spoon the batter over the pineapple and bake for 45 minutes, or until a toothpick inserted in the center comes out clean.
  9. Loosen the edges with a knife, and carefully flip the cake onto a serving plate.
  10. If you haven’t added the cherries, do so now.
  11. Cool, and serve!

*Some people prefer to add the cherries after the cake is baked.

 

 

Lazy Daisy Cake

In the early 1900s, food in America was changing. Baking became easier with the advent of the gas stove, and with the population becoming more diverse, new ingredients were appearing. In 1914, a recipe for Lazy Daisy cake appeared in the Chicago Sunday Tribune.

Serves 12 | Prep. time 20 min. | Cooking time 35 min.

Ingredients

For the cake

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup milk
  • ¼ cup butter
  • 1 teaspoon vanilla extract
  • 4 eggs, room temperature
  • 2 cups sugar

For the topping

  • ½ cup butter, melted
  • ¾ cup packed brown sugar
  • 6 tablespoons evaporated milk
  • 1 ½ cups shredded coconut
  • ½ teaspoon salt

Directions

  1. Preheat the oven to 350°F and butter two 9-inch cake pans.
  2. In a mixing bowl, combine the flour, baking powder, and salt.
  3. In a saucepan, heat the milk and add the butter. Cook until the butter melts. Add the vanilla.
  4. In a separate bowl, beat the eggs with the sugar until pale and thick. Gradually fold in the dry and wet ingredients alternatively, until just combined.
  5. Pour the batter into the prepared cake pans and bake until set, 30–35 minutes.
  6. Allow the cakes to cool slightly while you preheat the broiler.
  7. To make the topping, combine the ingredients in a mixing bowl. Spoon the topping onto the cakes and gently spread it out. Brown them under the broiler for 3–4 minutes, being careful not to let them burn.
  8. Serve warm.

 

 

Steamed Chocolate Pudding

Steaming pudding is a lost art; nowadays we default to “Sauce ’n Cake” packets. We’re here to put a stop to that. My mother used to make this pudding, which was copied out of a Betty Crocker book sometime in the 1950s and adjusted to her taste.

Serves 8 | Prep. time 15 min. | Cooking time 2 hours

Ingredients

For the pudding

  • 1 egg
  • 1 cup sugar
  • 2 tablespoons butter, softened
  • 2 squares unsweetened chocolate, melted
  • 1 ¾ cups sifted all-purpose flour
  • 1 teaspoon salt
  • ¼ teaspoon cream of tartar
  • ¼ teaspoon baking soda
  • 1 cup milk

For the sauce

  • ¾ cup icing sugar
  • ¼ cup unsweetened cocoa powder
  • ¼ cup heavy cream
  • ½ teaspoon vanilla

Directions

  1. Prepare a steamer: you will need a 1-quart mold or heatproof individual bowls that fits inside a Dutch oven, and a heatproof colander to keep it off the bottom of the pot. Place the colander inside the Dutch oven and add 2 inches of water. Place the pot over medium-high heat and bring the water to a simmer.
  2. In a mixing bowl, beat the egg, sugar, butter, and melted chocolate until well combined.
  3. In a separate bowl, combine the salt, cream of tartar, and baking soda.
  4. To the chocolate mixture, add the dry ingredients in batches alternating with the milk.
  5. Pour the batter into the mold and place it inside the colander in the pot. Place a piece of waxed paper over the pudding to prevent water droplets landing in the pudding.
  6. Place the mold into the colander and cover the pot with a lid. Cook over low heat for 2 hours, checking halfway through to make sure the water is at a low simmer and adding more if necessary.

 

 

Wisconsin Jelly-Filled Cookies

These cookies are both attractive and fun to make. The recipe comes from a 1964 cookbook published by the Wisconsin Department of Agriculture to encourage people to use dairy products. As if we needed our arms twisted!

Makes 24 cookies | Prep. time 15 min. | Cooking time 8–10 min. per tray

Ingredients

  • 3 ½ cups sifted cake flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup butter
  • 1 cup sugar
  • 2 eggs, beaten
  • 2 tablespoons heavy cream
  • 1 tablespoon vanilla extract
  • Icing sugar, for dusting
  • Tart red jelly or jam

Directions

  1. Preheat the oven to 375°F and grease 2 cookie sheets.
  2. In a mixing bowl, sift together the flour, baking powder, and salt.
  3. In a separate bowl, beat the butter with the sugar until light and fluffy. Add the eggs, cream, and vanilla.
  4. Add the dry ingredients and mix well. Form the dough into a disk, wrap, and chill for 3 hours.
  5. Sprinkle a work surface with icing sugar and split the dough in half and roll it out to a quarter of an inch thick. Use a doughnut cutter to cut shapes, and arrange them on a prepared cookie sheet.
  6. Roll out the second batch of dough. Using a plain round cookie cutter (the same diameter as your other one) cut a second batch of cookies and place them on the other tray.
  7. Bake the cookies for 8–10 minutes, or until they are lightly browned.
  8. When they are completely cool, dust the cookies with icing sugar. Spread jelly on the plain cookies and top with the doughnut-shaped ones.

 

 

 

***These recipes and more are found in Louise Davidson’s Vintage Dessert Recipes: Timeless and Memorable Old-Fashioned Sweet Recipes from Our Grandmothers. To get your copy, click on the cover below or click here.

Vintage Recipes

To download or print the recipes, click here.

Delicious and Easy Comfort Food Recipes

Book Name : Delicious and Easy Comfort Food Recipes
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After a long week, there’s nothing better than unwinding with classic comfort food. From crispy mozzarella sticks and hearty chicken and dumplings to sweet and smoky baked beans and indulgent bread pudding, these easy, feel-good recipes are perfect for a relaxing weekend. Get ready to kick back, cozy up, and enjoy the best homemade comfort meals!

Easy Homemade Mozzarella Sticks

Are cheesy, stringy mozzarella sticks one of your favorite appetizers when you go out? Enjoy them at home with this super easy recipe that includes a simple herb blend to liven up the flavor. You can make this recipe even simpler by using pre-packaged mozzarella sticks, and they can be made ahead of time and frozen.

Serves 8 | Prep. time 15 minutes | Freezing time 2 hours | Cooking time 15 minutes

Ingredients

  • 2 (1-pound) blocks mozzarella cheese
  • 1½ cups panko-style breadcrumbs
  • 1½ cups Parmesan cheese
  • 1 tablespoon Italian seasoning
  • 4 eggs, beaten
  • 1½ cups vegetable oil
  • Marinara, ranch, or your favorite sauce for dipping

Directions

  1. Cut each block of mozzarella cheese in half width-wise. Slice each piece into ½-inch-thick strips.
  2. Combine the panko breadcrumbs, Parmesan cheese, and Italian seasoning in a bowl.
  3. Beat the eggs in a second bowl.
  4. Lay out a baking sheet or line the counter with parchment paper.
  5. Dip a piece of mozzarella into the egg mixture to coat it well.
  6. Toss the cheese in the crumb mixture. Press it into the crumbs so that a nice thick layer sticks well.
  7. Set aside on the baking sheet or parchment paper and repeat with the remaining pieces of cheese.
  8. Freeze the cheese sticks for at least two hours.
  9. In a large, deep skillet, heat the oil over medium heat.
  10. Add the cheese sticks and cook for about 1 minute on each side until golden brown.
  11. Set aside to drain the oil.
  12. Serve hot with marinara, ranch, or your favorite dipping sauce.

Nutrition (per serving)

Calories 53, fat 48 g, carbs 16 g, sugar 1 g, Protein 12 g, sodium 352 mg

 

 

Grandma’s Chicken and Dumplings

Comforting chicken and dumplings in about 30 minutes? Not a problem with this easy peasy and tasty recipe.

Serves 8 | Prep. time 10 minutes | Cooking time 30 minutes

Ingredients

  • 2 tablespoons olive oil
  • 2 pounds boneless, skinless chicken breast, sliced
  • ¼ cup butter
  • 1 cup yellow onion, diced
  • 1 cup celery, diced
  • 1 cup carrot, diced
  • 1 tablespoon minced garlic
  • 1 cup heavy cream
  • 2½ quarts chicken broth
  • Salt and pepper to taste
  • 2 cans/tubes refrigerator biscuits

Directions

  1. Heat the olive oil in a large soup pot over medium heat.
  2. Add the chicken and stir occasionally until browned. Remove and set aside.
  3. Melt the butter in the pot and then add the onion, celery, and carrot. Cook, stirring frequently, for 10 minutes, until tender and aromatic.
  4. Stir in the garlic.
  5. Add the chicken broth, heavy cream, and cooked chicken. Stir well and season with salt and pepper.
  6. Cut the refrigerator biscuits into quarters and place them on top of the soup.
  7. Increase heat to medium-high and cook for 15 minutes or until the biscuits are cooked through.

Nutrition (per serving)

Calories 523, fat 24 g, carbs 40 g, sugar 7 g, Protein 36 g, sodium 1766 mg

 

 

Ground Beef and Macaroni Casserole

This recipe for ground beef and macaroni casserole is simple enough to make any night of the week—and it makes for great leftovers the next day!

Serves 8 | Prep. time 10 minutes | Cooking time 40 minutes

Ingredients

  • 1 pound macaroni noodles
  • 1 pound ground beef
  • 1 cup yellow onion, diced
  • 1 cup red bell pepper, diced
  • 1 tablespoon minced garlic
  • 1 (28-ounce) can stewed tomatoes
  • 1 cup tomato sauce
  • ¼ cup tomato paste
  • ½ teaspoon sugar
  • 1 teaspoon dried Italian seasoning
  • Salt and pepper to taste
  • 2 cups Colby Jack cheese, shredded
  • ½ cup grated Parmesan cheese

Directions

  1. Prepare the macaroni al dente according to package instructions. Drain and rinse.
  2. Preheat the oven to 375°F (191°C) and spray an 8×8-inch baking dish with cooking spray.
  3. Add the ground beef to a skillet and brown over medium heat. At about the halfway point, add the onion, red bell pepper, and minced garlic, then continue cooking.
  4. Drain off any excess grease.
  5. In a bowl, combine the cooked macaroni noodles and the ground beef mixture.
  6. In another bowl, break up the stewed tomatoes a bit with your hands.
  7. Mix in the tomato sauce, tomato paste, sugar, dried Italian seasoning, and salt and pepper to taste.
  8. Add the tomato mixture to the macaroni and ground beef.
  9. Stir in the Colby Jack cheese and transfer to the baking dish.
  10. Top with the grated Parmesan cheese.
  11. Bake for 30 minutes until heated through and bubbly.
  12. Serve immediately.

Nutrition (per serving)

Calories 722, fat 17 g, carbs 98 g, sugar 10 g, Protein 43 g, sodium 658 mg

 

 

Classic Tuna Melts

Looking for an easy lunch that also cures that craving for delicious comfort food? Try these super easy, super cheesy tuna melts.

Serves 4 | Prep. time 10 minutes | Cooking time 10 minutes

Ingredients

  • 2 (4-ounce) cans tuna, drained
  • 2 tablespoons mayonnaise
  • 1 tablespoon Dijon mustard
  • 2 tablespoons pickle relish
  • ¼ cup onion, diced
  • ¼ cup celery, diced
  • Salt and pepper to taste
  • 1 small tomato, sliced
  • 8 pieces thinly sliced cheddar cheese
  • 2 tablespoons butter
  • 8 slices sourdough bread

Directions

  1. In a bowl, combine the drained tuna, mayonnaise, Dijon mustard, pickle relish, onion, celery, and salt and pepper to taste. Butter one side of each piece of bread.
  2. On four pieces of bread, stack a slice of cheddar, the tuna mixture, a tomato slice, and another slice of cheese on the unbuttered side.
  3. Place the second slice of bread on top, butter side up.
  4. Heat a skillet over medium heat and cook the sandwiches for about 3–4 minutes per side or until the bread is golden brown and the cheese is melty.
  5. Slice each sandwich in half and serve immediately.

Nutrition (per serving)

Calories 551, fat 21 g, carbs 43 g, sugar 6 g, Protein 49 g, sodium 1313 mg

 

 

Sweet and Smokey Baked Beans

Rich, smokey, and a little bit sticky, these baked beans are leagues above the rest. We save a little time by using canned navy beans, but if you have the extra time you can also cook your own beans.

Serves 8 | Prep. time 10 minutes | Cooking time 30 minutes

Ingredients

  • 2 (16-ounce) cans navy beans
  • 2 tablespoons butter
  • ½ cup yellow onion, diced
  • ½ green bell pepper, diced
  • ¼ cup molasses
  • ¼ cup brown sugar
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons ketchup
  • 2 tablespoons BBQ sauce
  • 1 tablespoon yellow mustard
  • 1 teaspoon cayenne powder
  • 2 teaspoons liquid smoke
  • Salt and pepper to taste

Directions

  1. Preheat the oven to 350°F (177°C).
  2. Melt the butter in a skillet over medium heat.
  3. Sauté the onion and bell pepper for 5 minutes or until firm-tender.
  4. In a bowl, whisk together the molasses, brown sugar, apple cider vinegar, ketchup, BBQ sauce, yellow mustard, cayenne powder, liquid smoke, and salt and pepper to taste.
  5. Add the sautéed onion and green peppers to the sauce.
  6. Add the beans to the baking dish, pour the sauce over them, and toss to coat.
  7. Bake for 30 minutes or until bubbly.

Nutrition (per serving)

Calories 466, fat 5 g, carbs 83 g, sugar 16 g, Protein 26 g, sodium 96 mg

 

 

Old Fashioned Bread Pudding

This recipe for old-fashioned bread pudding features a short list of ingredients that are huge on comfort and flavor. It’s worth the trip to your local bakery to get a loaf of special bread for the occasion.

Serves 8 | Prep. time 10 minutes | Cooking time 40 minutes

Ingredients

  • 2 cups milk
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract
  • ½ teaspoon nutmeg
  • 1 teaspoon orange zest
  • ⅓ cup white sugar
  • 6 cups brioche cubes
  • 2 eggs, beaten
  • ½ cup raisins (optional)

Directions

  1. Preheat the oven to 350°F (177°C) and lightly grease a 2-quart baking dish.
  2. In a saucepan, combine the milk, butter, vanilla, nutmeg, orange zest, and sugar.
  3. Heat over medium-low heat, stirring continually until warm and the sugar is dissolved.
  4. Remove from heat and let cool slightly.
  5. Spread the brioche cubes out evenly in the baking dish.
  6. After the milk has cooled to lukewarm, add the eggs and whisk.
  7. Sprinkle the raisins over the bread cubes (if using).
  8. Pour the custard mixture evenly over the breadcrumbs.
  9. Bake for 30–35 minutes or until the custard is set.
  10. Serve warm or chilled.

Nutrition (per serving)

Calories 260, fat 1 g, carbs 35 g, sugar 16 g, Protein 9 g, sodium 492 mg

 

 

***These recipes and more are found in Louise Davidson’s Easy Comfort Food: Simplified Comfort Food Recipes for Everyday Cooking. To get your copy, click on the cover below or click here.

To download or print the featured recipes, click here.

Romantic Steakhouse Dinner at Home: Outback Recipes and Cheesecake Delights

Book Name : Romantic Steakhouse Dinner at Home: Outback Recipes and Cheesecake Delights
Buy Now

Skip the crowded restaurants this Valentine’s Day and make a romantic, restaurant-quality dinner at home! From Outback Steakhouse-inspired steaks and sides to decadent no-bake cheesecakes, these recipes will make your celebration extra special.

OUTBACK STEAKHOUSE COPYCAT RECIPES

Bushman Mushrooms

This bread is the perfect balance between light and hearty, sweet and savory. It’s easy to make and goes well with just about any meal.

Serves 8–10 | Prep. time 30 min. | Cooking time 30 min.

Ingredients

Spicy Horseradish Dipping Sauce

  • 2 cloves garlic, minced
  • ½ cup mayonnaise
  • 1 tablespoon horseradish
  • 2 teaspoons ketchup
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon dried oregano
  • ¼ teaspoon cayenne pepper

For the mushrooms

  • ½ cup chickpea flour
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon mustard powder
  • ¼ teaspoon paprika
  • ½ cup buttermilk
  • 1 tablespoon olive oil
  • 1 pound mushrooms, stems on but trimmed
  • Oil sufficient for frying

Directions

  1. Combine the ingredients for the dipping sauce and mix well. Cover and keep it cold in the fridge.
  2. Prepare the batter by combining the dry ingredients and then whisking in the buttermilk and oil. The batter will be thick.
  3. Use a dry paper towel or brush to clean the mushrooms, do not get them wet.
  4. Heat the oil to 375°F and fry the mushrooms in batches for 5 minutes. Remove them from the oil for 10 minutes.
  5. While the mushrooms rest, heat the oil to 425°F. Fry them again, this time for 10 minutes or until golden.
  6. Drain the mushrooms on paper towels and serve them hot with a side of the horseradish sauce.

 

 

Outback’s Secret Seasoning Mix for Steaks

Steak is always a crowd-pleaser. Make it just right and satisfy hungry guests.

Yields 3 tablespoons | Prep. time 5 min.

Ingredients

Seasoning

  • 4–6 teaspoons salt
  • 4 teaspoons paprika
  • 2 teaspoons ground black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon cayenne pepper
  • ½ teaspoon ground coriander
  • ½ teaspoon ground turmeric

Preparation

  1. Mix all the seasoning ingredients in a small bowl. Rub the spice blend into the meat on all sides and let rest for 15-20 minutes before cooking.

 

 

Teriyaki Filet Medallions

If you’re in the mood for a beef dish that’s savory and salty, crisp and juicy, then try these teriyaki steak bites based on Outback’s recipe.

Serves 4 | Prep. time 15 min. | Marinating time 4 hours | Cooking time 20 min.

Ingredients

  • 3 (6-ounce) sirloin or ribeye steaks
  • 1 red bell pepper, cut in 1-inch squares
  • 1 yellow bell pepper, cut in 1-inch squares
  • 1 green pepper, cut in 1-inch squares
  • 1 large red onion, outer layers cut in 1-inch squares

Terikayi marinade

  • 1 cup soy sauce
  • ½ cup Apple Cider Vinegar
  • ½ cup Sugar
  • ½ cup Pineapple Juice
  • 2 cloves garlic, minced
  • 2 teaspoons fresh ginger, grated
  • 1 teaspoon red pepper flakes

Directions

  1. In a mixing bowl, combine the marinade ingredients.
  2. Cut the steaks in 1-inch cubes and place them in a resealable bag. Reserve a third of the marinade and pour the rest over the meat. Seal and refrigerate for 4 hours or more, manipulating the bag from time to time.
  3. Soak your skewers if they’re wooden, and heat the grill to medium.
  4. Thread the skewers by alternating meat and vegetables.
  5. Grill for 5–10 minutes on each side, brushing often with the reserved marinade.

 

 

Cheese Broccoli

To make this beloved side dish feel even more special, prepare it in individual casserole dishes and serve it as a side to your favorite meat entrée.

Serves 6 | Prep. time 10 min. | Cooking time 20 min.

Ingredients

  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup whipping cream
  • ½ cup milk
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon paprika
  • ¼ teaspoon cayenne powder
  • ½ teaspoon garlic powder
  • ½ teaspoon ground mustard
  • 8 ounces sharp cheddar cheese, shredded (plus more for topping)
  • 6–8 cups fresh broccoli florets, rinsed

Directions

  1. Preheat the oven to 375°F and coat 6 (10-ounces or so) casserole dishes with cooking spray.
  2. In a large, thick-bottomed saucepan or Dutch oven, melt the butter. Whisk in the flour. Cook and stir until the roux takes on a light golden color.
  3. Gradually whisk in the cream and milk until smooth. Add the spices.
  4. Cook over medium heat until the sauce thickens. Stir in the cheese until it is melted.
  5. Meanwhile, in a separate pot, steam the broccoli until it is bright green but still crisp.
  6. Add the broccoli to the cheese sauce and stir to coat.
  7. Spoon the broccoli and cheese sauce into the prepared dishes. Top with more cheese.
  8. Bake for 3–5 minutes, just until the cheese on top melts and the edges are hot and bubbly.

 

***These Outback Steakhouse copycat recipes are found in Lina Chang’s Copycat Recipes: Making Outback Steakhouse’s Most Popular Recipes at Home. To get your copy of the cookbook, click on the cover below or click here.

 

 

CHEESECAKES

No-Bake White Chocolate and Raspberry Cheesecake

Serves 8–12 | Prep time 20 minutes | Resting time 4 hours

Ingredients

Crust

  • 7 ounces graham crackers, ground
  • 3 tablespoons icing sugar
  • ½ teaspoon vanilla extract
  • ½ cup butter, melted

Filling

  • ½ pound white chocolate, melted
  • 2 pounds cream cheese, room temperature
  • ½ cup icing sugar
  • Pinch of salt
  • 1 teaspoon vanilla extract
  • ½ cup white chocolate spread
  • 1 cup whipped cream
  • 6 ounces fresh raspberries
  • 2 tablespoons icing sugar for dusting
  • Mint leaves for garnishing

Directions

  1. To make the crust, in a large mixing bowl, mix the graham cracker crumbs, icing sugar, vanilla, and melted butter until combined.
  2. Transfer the mixture to a 12-inch springform pan.
  3. Press down to make it even and let it set in the fridge while you prepare the filling.
  4. To make the filling, in a large mixing bowl, beat the cream cheese.
  5. Stir in the icing sugar, salt, and vanilla.
  6. While the mixer is still running, pour in the heavy cream and beat until combined and fluffed up.
  7. Gradually add the melted white chocolate and white chocolate spread to make a smooth and even cheesecake filling.
  8. Pour the filling on top of the chilled crust and smooth it out with a spatula.
  9. Refrigerate for at least 4 hours; overnight is better.
  10. Just before serving, top the cheesecake with fresh raspberries, sprinkle with icing sugar, and garnish with a few mint leaves for a nice presentation.

Nutrition (per serving)

Calories 913, fat 67.5 g, carbs 68 g, sugar 51.4 g, Protein 12.6 g, sodium 618 mg

 

 

Chocolate Mousse Cheesecake

Serves 8–12 | Prep time 20 minutes | Cooking time 1 hour

Ingredients

Crust

  • 24 Oreo cookies, finely crushed
  • ⅜ cup butter, melted
  • 3 tablespoons sugar

Filling

  • 1½ pounds cream cheese softened
  • 3 ounces dark chocolate, melted
  • 1¼ cups sugar
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup whipping cream
  • 2 tablespoons powdered sugar

Chocolate Ganache

  • ¼ cup heavy cream
  • ¾ cup semisweet chocolate chips

Directions

  1. Preheat the oven to 350°F (177°C) and adjust the oven rack in the lower-middle position.
  2. To make the crust, in a large mixing bowl, mix the crushed Oreos, sugar, and melted butter until combined.
  3. Transfer the mixture to a 12-inch springform pan and press down to make it even.
  4. Bake in the oven for 7 minutes.
  5. To make the filling, in a large mixing bowl, beat the cream cheese with the sugar, melted dark chocolate, vanilla, and eggs.
  6. In a separate bowl, whip the whipping cream with the powdered sugar. Fold it into the cream cheese mixture and mix until combined.
  7. Pour the filling on top of the baked crust and smooth it out with a spatula.
  8. Wrap the whole springform pan with two pieces of aluminum foil and place it in a larger, deeper baking pan.
  9. Fill the deeper pan with boiling water halfway up the springform pan.
  10. Bake in the oven for about 1 hour or until the top is just set. If it starts to get golden brown but still jiggles on top, cover with aluminum foil to prevent burning.
  11. Let cool completely.
  12. With a knife, loosen the sides of the cheesecake from the pan and release the spring to remove the ring.
  13. Warm the heavy cream (but don’t allow it to boil) and pour it over the chocolate chips.
  14. Mix until creamy and pour over the cooled cheesecake. Let set slightly before serving.

Nutrition (per serving)

Calories 833, fat 56.3 g, carbs 74.1 g, sugar 61 g, Protein 12.1 g, sodium 503 mg

 

 

***These cheesecake recipes are found in Louise Davidson’s Wicked Good Cheesecakes: Insanely Delicious and Easy Cheesecake Recipes. To get your copy of the cookbook, click on the book cover below or click here.

To download or print the featured recipes, click here.

Super Bowl Eats: Make-At-Home Pizza and Wings That Beat Takeout!

Book Name : Super Bowl Eats: Make-At-Home Pizza and Wings That Beat Takeout!
Buy Now

Get ready for the ultimate game-day feast with delicious homemade pizzas and flavorful chicken wings. These easy, crowd-pleasing recipes are perfect for Super Bowl Sunday and guaranteed to be a hit!

PIZZA

Sausage and Mushroom

Serves: 6-8 | Preparation Time: 15 minutes |Cooking Time: 12 minutes

Ingredients

  • 1 thin pizza crust dough
  • 1/2 cup basic or marinara pizza sauce
  • 8 ounces bulk Italian sausage, cooked and drained
  • 1 cup fresh mushrooms, sliced thinly
  • 1/8 teaspoon red pepper flakes, or to taste (optional)
  • 8 ounces shredded Italian cheese blend
  • Parmesan cheese, grated

Directions

  1. Preheat oven to 450°F.
  2. Par-bake crust until lightly browned (about 7 minutes). Let cool slightly.
  3. Spread sauce over dough.
  4. Add sausage and mushrooms.
  5. Sprinkle with red pepper flakes (optional).
  6. Top with shredded Italian cheese blend.
  7. Bake until cheese is melted (about 5 minutes).
  8. Remove from heat and sprinkle with grated parmesan.

Nutrition (per serving)

Calories 348, Carbs 42 g, Fat 13 g, Protein 18 g, Sodium 1290 mg

 

 

Classic Pepperoni

Serves: 8 | Preparation Time: 15 minutes | Cooking Time: 12-15 minutes

Ingredients

  • 1 thin crust pizza dough, or any dough of choice
  • 1/2-3/4 basic pizza or marinara sauce
  • 2 cups mozzarella, freshly shredded
  • 6 ounces pepperoni

Directions

  1. Preheat oven to 500 degrees F.
  2. Spread sauce over crust.
  3. Sprinkle with cheese.
  4. Top with mozzarella.
  5. Bake until golden and bubbly (about 12-15 minutes).

Nutrition (per serving)

Calories 276, Carbs 25 g, Fat 14 g, Protein 12 g, Sodium 656 mg

 

 

S’mores Pizza

Serves: 6-8 | Preparation Time: 15 minutes | Cooking Time: 20-22 minutes

Ingredients

  • 1 thin crust pizza dough
  • 1/2 cup ricotta
  • 1/2 cup mascarpone cheese
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 cup Nutella
  • 2 Tablespoons semi-sweet chocolate chips, plus more for garnish
  • 2 cups mini marshmallows
  • 1/4 cup graham cracker crumbs
  • Toasted almond sliver, for garnish (optional)

Directions

  1. Preheat oven to 350 degrees F.
  2. Bake crust until edge just begins to brown (about 15 minutes). Remove from oven and place on wire rack to cool.
  3. Switch oven to broiler.
  4. Mix ricotta, mascarpone, sugar, vanilla and salt together until smooth.
  5. Spread ricotta mixture over crust.
  6. Drizzle with Nutella and sprinkle with chocolate chips.
  7. Top with marshmallows.
  8. Place under broiler and heat just to toast marshmallows (about 5-7 minutes). Once marshmallows show signs of browning, remove from heat.
  9. Sprinkle with graham cracker crumbs, more chocolate chips and almond slivers (optional).

Nutrition (per serving)

Calories 471, Carbs 63 g, Fat 20 g, Protein 8 g, Sodium 357 mg

 

 

CHICKEN WINGS

Buffalo Wings with Ranch Dressing

One can never go wrong with the classic buffalo wings dipped in ranch dressing. If you want to impress your family and friends, make this recipe, and they’ll surely be asking for more.

Serves 2-4 | Prep. time 20 minutes | Cooking time 30 minutes

Ingredients

  • 5 cups vegetable oil
  • 2 cups all-purpose flour
  • 3 teaspoons kosher salt
  • ½ teaspoon paprika
  • ½ teaspoon cayenne pepper
  • 1 teaspoon freshly ground black pepper
  • 1 cup whole milk
  • 1 large egg
  • 2 ½ pounds chicken wings
  • ½ cup hot sauce of your choice
  • 2 tablespoons unsalted butter
  • 5 cups vegetable oil

Ranch dressing ingredients

  • ¼ cup sour cream
  • ¼ cup mayonnaise
  • 1 tablespoon buttermilk
  • 1 tablespoon dill pickle juice
  • ¼ teaspoon onion powder
  • ¼ teaspoon dried parsley
  • ⅛ teaspoon garlic powder
  • 1 pinch black pepper

Directions

  1. Heat the oil in a large deep skillet over medium heat.
  2. Mix the flour, salt, paprika, cayenne pepper, and black pepper in a shallow bowl. Set it aside.
  3. Whisk the milk with the egg in a small mixing bowl. Set it aside.
  4. Dip the chicken pieces in the milk mixture. Roll them in the spice mixture until well-coated.
  5. Fry the chicken pieces in the hot oil until golden. Drain over a plate lined with paper towel.
  6. Add the butter and hot sauce to a small microwave-safe bowl. Microwave on high for 30 seconds or until the butter melts.
  7. To make the ranch dressing, whisk the sour cream, mayonnaise, and buttermilk in a small bowl until creamy.
  8. Add the remaining ingredients and combine again.
  9. Adjust the seasonings of the dressing and refrigerate until ready to serve.
  10. Drizzle the hot sauce all over the wings and stir to coat.
  11. Serve warm with the ranch dressing on the side.

Nutrition (per wing)

Calories 224, fat 12 g, carbs 11 g, sugar 3 g, Protein 18 g, sodium 2750 mg

 

 

Baked Classic Chicken Wings with Sweet BBQ Sauce

One of the best ways to enjoy any weeknight meal is to prepare a delicious batch of these chicken wings. Make sure to marinate them and coat them with spices before cooking them.

Serves 8 | Prep. time 20 minutes | Marinating time 4 hours | Cooking time 20-25 minutes

Ingredients

  • 2 pounds chicken wings
  • Kosher salt and freshly ground black pepper, to taste
  • 4 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder
  • 1 teaspoon curry powder
  • 1 tablespoon ketchup
  • 1 tablespoon sriracha
  • 2 tablespoons unsalted butter cut into cubes
  • 2 tablespoons BBQ sauce
  • 2 tablespoons honey
  • Freshly chopped flat-leaf parsley, for serving

Directions

  1. In a large mixing bowl, add the chicken wings and season with salt and pepper, olive oil, red wine vinegar, paprika, oregano, chili powder, curry powder, ketchup, and sriracha. Mix until well combined.
  2. Transfer everything to a large Ziplock bag. Let it marinate for 4 hours or overnight in the fridge.
  3. Preheat oven to 350°F (177°C). Transfer the chicken wings to a baking sheet lined with parchment paper.
  4. Top the wings with butter, BBQ sauce, and honey.
  5. Bake for about 20-25 minutes and serve with parsley.

Nutrition (per wing)

Calories 218, fat 14 g, carbs 7 g, sugar 5 g, Protein 16 g, sodium 422 mg

 

 

Crispy Honey Soy Chicken Wings

This simple honey soy chicken wing recipe is best enjoyed with a bowl of warm rice. It’s the perfect combination of tanginess and sweetness.

Serves 2 | Prep. time 15 minutes | Marinating time 4 hours to overnight | Cooking time 25 minutes

Ingredients

  • 2 lemongrass stalks (white portion), minced
  • 1 onion, finely chopped
  • 1 tablespoon soy sauce
  • 1½ tablespoons honey
  • Salt and ground white pepper, as required
  • 1 pound chicken wings, rinsed and trimmed
  • ½ cup cornstarch

Directions

  1. In a bowl, mix together the lemongrass, onion, soy sauce, honey, salt, and white pepper. Add the wings and generously coat them with marinade.
  2. Cover and refrigerate to marinate overnight.
  3. Preheat your air fryer to 400°F (204°C) for about 5 minutes.
  4. Remove the chicken wings from the marinade and coat with the cornstarch.
  5. When the wings are at room temperature, place chicken wings in the air fryer basket. Depending on the size of your air fryer, cook them in batches to avoid overcrowding.
  6. Air fry the wings at 400°F (204°C) for 20-25 minutes, flipping them halfway through the cooking time, until they are crispy and golden brown. Ensure the internal temperature reaches 165°F (75°C).
  7. Transfer the chicken wings onto a serving platter, and serve hot.

Nutrition (per wing)

Calories 231, fat 12 g, carbs 9 g, sugar 9 g, Protein 15 g, sodium 395 mg

 

 

***The pizza recipes are found in Lina Chang’s Pizza Takeout Cookbook: Favorite Takeout Pizza Recipes to Make at Home, and the chicken wings recipes are found in Louise Davidson’s Insanely Delicious Chicken Wings!: Quick and Easy, Family-Friendly Wing Recipes. To get your copy of the cookbooks, click on the book titles or click here and here.

To download or print the featured recipes, click here.

Delicious and Nutritious Soup Recipes

Book Name : Delicious and Nutritious Soup Recipes
Buy Now

Warm up with comforting and delicious homemade soups that are both hearty and nutritious. From creamy blends to flavorful broths, these one-pot meals are perfect for cozy nights and satisfying cravings any time of year.

Easy Chicken Rice Soup

Easy chicken rice soup is similar to classic chicken noodle soup. It is the perfect choice for a cold-day meal.

Serves 6 | Prep. time 10 minutes | Cooking time 18 minutes

Ingredients

  • 1 pound chicken breasts, boneless
  • 1 cup whole milk
  • 1 cup white rice
  • 6 cups chicken broth
  • ½ teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1 clove garlic, minced
  • 2 celery stalks, diced
  • 3 medium carrots, peeled and diced
  • 1 white onion, diced
  • 1 tablespoon olive oil
  • ¼ teaspoon freshly ground black pepper
  • 1 teaspoon salt

Directions

  1. Heat oil in a large pot over medium-high heat.
  2. Add celery, carrots, and onion to the pot. Sauté for 5 minutes or until vegetables have softened.
  3. Add garlic, thyme, and parsley. Sauté for 1 minute.
  4. Add chicken, broth, rice, pepper, and salt. Stir well and bring to a boil.
  5. Turn heat to low and simmer the soup for 20 minutes.
  6. Remove chicken from pot and shred, using a fork.
  7. Return shredded chicken to the pot along with milk.
  8. Stir well again and serve.

Nutrition per serving

Calories 535, fat 15 g, carbs 49 g, Protein 46 g, sodium 1895 mg

 

 

Beef Macaroni Soup

This beef macaroni soup is also known as “cowboy soup” and is loaded with flavors.

Serves 6 | Prep. time 10 minutes | Cooking time 30 minutes

Ingredients

  • 1 pound ground beef
  • ¼ cup fresh basil, chopped
  • 4 ounces cream cheese
  • 1 (15 ounces) can whole tomatoes, drained
  • 1 (28-ounce) can tomato sauce
  • 4 cups chicken broth
  • 1 teaspoon dried oregano
  • 3 teaspoons garlic, minced
  • 1 red onion, diced
  • Salt and pepper, to taste
  • 1 ½ cups elbow macaroni
  • Shredded cheese for serving like cheddar, mozzarella, or other favorites

Directions

  1. Add ground beef and onion to the pot and cook over medium heat until meat is browned. Add garlic and cook for 1 minute.
  2. Add oregano, pepper, and salt. Stir to combine.
  3. Add broth, tomatoes, and tomato sauce. Stir well and simmer the soup for 10 minutes.
  4. Add half the basil along with the cream cheese, and stir well.
  5. Add macaroni and stir well. Cover, and cook for 10 minutes, or until pasta is cooked through.
  6. Garnish with shredded cheese and with remaining basil and serve.

Nutrition per serving

Calories 661, fat 13 g, carbs 101 g, Protein 35 g, sodium 11203 mg

 

 

Tortellini Sausage Soup

The perfect soup after a cold day outdoors. It warms the soul, is super easy to make, and it nourishes the body!

Serves 4–6 | Prep. time 15 minutes | Cooking time 60 minutes

Ingredients

  • 1 pound Italian sausages, mild or hot as preferred, casing removed and sliced
  • 1 medium onion, diced
  • 2-3 garlic cloves, minced
  • ½ cup white wine
  • ½ cup water
  • 3 cups chicken broth
  • 1 (8-ounce) can tomato sauce
  • 1 (16-ounce) can Italian stewed tomatoes, chopped (undrained)
  • 1 cup carrots, sliced thin
  • 1 teaspoon dried basil
  • 2 tablespoons fresh parsley
  • ½ teaspoon oregano
  • 1 (½-pound) package cheese tortellini
  • 2 cup baby spinach
  • Shredded Parmesan cheese for serving

Directions

  1. Add the sausages to a soup pot or Dutch oven over medium heat. Stir-cook to evenly brown.
  2. Add the onion and garlic; stir-cook for 1 more minute.
  3. Add the remaining ingredients EXCEPT for the zucchini and tortellini.
  4. Simmer for 25–30 minutes.
  5. Add the tortellini. Stir and simmer for an additional 25–30 minutes, until the pasta is cooked well.
  6. About 5 minutes before the soup is ready, add the spinach. Continue cooking until the spinach are wilted.
  7. Serve warm with shredded Parmesan cheese.

Nutrition (per serving)

Calories 338, fat 12 g, carbs 36 g, Protein 21 g, sodium 958 mg

 

 

Creamy Beer Cheese Soup

This creamy beer cheese soup is delicious creamy comfort food loaded with yummy cheese, beer, carrots, and more.

Serves 6 | Prep. time 10 minutes | Cooking time 20 minutes

Ingredients

  • 1 (12-ounces) beer
  • 6 cups extra sharp cheddar cheese, shredded
  • 1 tablespoon dried mustard
  • 1 tablespoon Worcestershire sauce
  • 2 cups half and half
  • 4 cups vegetable or chicken broth
  • ¼ cup all-purpose flour
  • ¼ cup unsalted butter
  • 2 teaspoons garlic, minced
  • 1 small onion, diced
  • 2 cups carrots, peeled and diced
  • 2 cups celery, diced
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon salt

Directions

  1. Melt butter in a large pot over medium heat.
  2. Add garlic, onions, carrots, and celery, and cook for about 5 minutes, or until onions have softened.
  3. Add flour, stir continuously, and cook for 2 minutes. Add beer, and cook until thickened.
  4. Slowly pour in the broth and half and half. Simmer until soup starts to thicken, about 10 minutes.
  5. Stir in dried mustard, Worcestershire sauce, pepper, and salt. Remove pot from heat.
  6. Add cheese, and stir until cheese melted completely.
  7. Serve and enjoy.

Nutrition per serving

Calories 720, fat 54 g, carbs 21 g, Protein 35 g, sodium 1593 mg

 

 

Asparagus Cream Soup

A soothing asparagus soup that tastes like spring is a light meal, especially when eaten with crusty bread.

Serves 4 | Prep. time 10 minutes | Cooking time 25 minutes

Ingredients

  • 2 pounds asparagus, trimmed and chopped into 1-inch pieces
  • ½ cup heavy cream
  • 2 cups chicken broth
  • 1 garlic clove, minced
  • 2 tablespoons unsalted butter
  • Salt and pepper, to taste

Directions

  1. Melt butter in a saucepan over medium heat.
  2. Add garlic and sauté for 1 minute.
  3. Add asparagus and season with pepper and salt. Sauté for 5 minutes.
  4. Add broth and stir well. Cover, and simmer the soup for 10-15 minutes, then turn off the heat.
  5. Puree the soup using a blender (or an immersion blender) until smooth.
  6. Add heavy cream and stir well. Cook over low heat until soup warmed.
  7. Season soup with pepper and salt.
  8. Stir well again and serve.

Nutrition per serving

Calories 168, fat 12 g, carbs 10 g, Protein 7 g, sodium 472 mg

 

 

Green Lentil Soup

This healthy green lentil soup is another flavor-packed blend of vegetables and spices.

Serves 6 | Prep. time 10 minutes | Cooking time 50 minutes

Ingredients

  • 2 cups dried green lentils, rinsed
  • 1 cup fresh parsley, chopped
  • 3 cups baby spinach
  • 6 cups vegetable broth
  • 1 teaspoon cumin
  • ½ teaspoon paprika
  • 1 teaspoon turmeric
  • 3 tablespoons tomato paste
  • 2 potatoes, peeled and cubed
  • 1 red bell pepper, ribs removed, seeded, and diced
  • 2 carrots, peeled and diced
  • 2 tablespoons olive oil
  • 6 garlic cloves, minced
  • 1 medium red onion, chopped
  • Salt and pepper, to taste

Directions

  1. Heat oil in a large pot over medium heat.
  2. Add onion to the pot. Sauté for 5 minutes or until the onion has softened.
  3. Add bell pepper, carrots, and garlic and stir for 1 minute.
  4. Add lentils and potatoes, and cook for 2 minutes.
  5. Add cumin, paprika, turmeric, and tomato paste, and stir well.
  6. Add broth. Stir well and bring to a boil.
  7. Turn heat to low and simmer the soup for 30-40 minutes, or until lentils are fully cooked.
  8. Add spinach and salt, and stir until spinach has wilted.
  9. Garnish with parsley and serve.

Nutrition per serving

Calories 358, fat 5 g, carbs 59 g, Protein 19 g, sodium 77 mg

 

 

Clam Chowder

The clam chowder is a rich and creamy soup that is perfect for warming up cold winter days.

Serves 8 | Prep. time 10 minutes | Cooking time 40 minutes

Ingredients

  • 13 ounces canned clams, minced
  • 2 teaspoons parsley, minced
  • ½ teaspoon dried thyme
  • 1 cup potatoes, peeled and cubed
  • 2 cups water
  • 1 garlic clove, minced
  • 2 teaspoons green bell pepper, minced
  • ⅔ cup celery, chopped
  • 1 cup white onion, chopped
  • 2 tablespoons unsalted butter
  • ¼ teaspoon freshly ground black pepper
  • 1 teaspoon salt

Directions

  1. Melt butter in a saucepan over medium heat.
  2. Add garlic, green bell pepper, celery, and onion, and sauté for 20 minutes.
  3. Add potatoes and water, and bring to a boil.
  4. Turn heat to low and simmer for 15 minutes.
  5. Add thyme, clam, parsley, pepper, and salt.
  6. Stir well and serve.

Nutrition per serving

Calories 90, fat 3 g, carbs 14 g, Protein 1 g, sodium 700 mg

 

 

 

***These recipes and more are found in Louise Davidson’s Soups! Irresistible and Nutritious One-Pot Meal Soup Recipes: Heartwarming Soup Cookbook. To get your copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.

Delicious Cantonese Recipes

Book Name : Delicious Cantonese Recipes
Buy Now

Celebrate the Chinese New Year with these authentic, delicious, and easy-to-prepare Cantonese recipes!

Wonton Noodle Soup

 This classic Cantonese dish is one of the most love comfort foods at home.

 Serves 4 | Prep. time 15 minutes | Cooking 30 minutes

 Ingredients

  • 15 ounces wonton noodles
  • 12 ounces bok choy, chopped
  • 1 piece green onion, chopped
  • 8 pieces shrimp, peeled and deveined

 Wontons

  • 2 teaspoons soy sauce
  • 1 tablespoon dry sherry
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon sugar
  • 1 pound ground pork
  • ½ medium onion, finely chopped
  • 1 celery rib, finely chopped
  • 1 medium carrot, finely chopped
  • 2 tablespoons minced fresh ginger
  • 3 cloves garlic, minced
  • 40 wonton wrappers

Broth

  • 14 ounces chicken broth
  • 4 cup water
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • 1 tablespoon fish sauce
  • 1 teaspoon sesame oil
  • ¼ teaspoon white pepper

 Directions

  1. Cook wonton noodles according to packaging instructions. Once done, set aside in a bowl.
  2. To make the wontons, in a bowl, mix the first 5 wonton ingredients.
  3. In a skillet, cook the pork over medium heat for 6–8 minutes; drain. Add the vegetables, ginger, and garlic, and cook for 2–3 minutes. Add the sauce mixture; cook for 2–3 minutes. Let cool slightly.
  4. Put a spoonful of filling in the middle of each wonton wrapper and fold the corner diagonally to make a triangle. Seal the edges with water.
  5. For shallow frying, heat 1 inch of oil to 375°F (191ºC) in a deep skillet. For deep frying, heat oil to 375°F (191ºC) in a deep fryer. Fry the wontons in batches for 2–3 minutes, turning once. Set aside cooked wontons.
  6. To make the broth, in a pot over medium heat, bring to a boil chicken broth and water. Once it boils, add remaining broth ingredients.
  7. Add bok choy and cook for 1-2 minutes. Add shrimp and cook for 1-2 minutes.
  8. In a serving bowl, add cooked noodles, wontons, and broth.
  9. Serve warm.

 Nutrition (per serving)

Calories 301, fat 23 g, carbs 1 g, sugar 1 g, Protein 20 g, sodium 272 mg

 

 

Classic Spareribs

Spareribs marinated in a sweet soy sauce that makes them an irresistible appetizer the whole family will love. Plan to marinate overnight for extra flavors.

Serves 4-6 | Prep. time 10 minutes | Marinating time 8-12 hours | Cooking time 1 hour 5 minutes

Ingredients

  • 1 slab pork spareribs, about 4 or 5 pounds, sliced into individual ribs
  • 4-5 cloves garlic, crushed and minced
  • ½ cup soy sauce
  • ½ cup sherry
  • ¼ cup hoisin sauce
  • 3 tablespoons chili garlic paste
  • 4 tablespoons packed brown sugar
  • 2 tablespoons molasses
  • 1¼ teaspoons Chinese five-spice powder
  • ½ teaspoon cardamom
  • 1½ teaspoons sesame oil

Directions

  1. Place ribs in a large stock pot and cover completely with water, plus an extra inch. Bring water to boil, reduce heat, and let simmer for at least one hour. Meat should be tender and close to falling off the bone. Remove ribs from water and allow to cool completely.
  2. In a large bowl, combine all other ingredients. Split the marinade in two. Reserving half in a sealed container in the refrigerator. Place cooled ribs into the other half of the marinade and toss to coat. Cover and refrigerate for 8 hours or overnight.
  3. Let ribs rest at room temperature at least 30 minutes before cooking.
  4. Preheat broiler or grill.
  5. If using a broiler, transfer ribs to a foil-lined baking sheet. Brush liberally with remaining marinade and broil or grill for 5-7 minutes or until hot and just beginning to crisp around the edges. Turn over the ribs after 3 minutes. Brush with marinade and continue cooking for 2-4 more minutes.
  6. Transfer to a serving plate and enjoy immediately

Nutrition per serving

Calories 638, fat 37 g, carbs 32 g, Protein 44 g, sodium 610 mg

 

 

Cashew Chicken

A favorite takeout recipe that can easily be made at home. The sticky, sweet, and savory sauce complement cashew and chicken nicely.

Serves 4 | Prep. time 20 minutes | Cooking time 10 minutes

Ingredients

Sauce

  • 3 tablespoons light soy sauce
  • 3 tablespoons oyster sauce
  • 1½ tablespoons Chinese cooking wine
  • 2 teaspoons sesame oil
  • 1 tablespoon cornstarch
  • Pinch of ground white pepper

Other ingredients

  • 1 pound skinless boneless chicken thighs, cubed
  • 2 tablespoons vegetable oil
  • ½ onion, chopped
  • 2 cloves garlic, minced
  • 1 zucchini, diced
  • 6 tablespoons water
  • ¾ cup unsalted cashews, toasted
  • Rice for serving

Directions

  1. In a small bowl, mix all the sauce ingredients. Set aside
  2. In another bowl, mix the chicken and 2 tablespoons of the sauce. Set aside for about 10 minutes.
  3. In a heavy-bottomed skillet, heat the oil over high heat and sauté the onion and garlic for about 1 minute.
  4. Add the chicken and stir fry for 2–3 minutes.
  5. Add the zucchini and stir fry for about 1-2 minutes.
  6. Stir in the water and sauce and bring to a boil.
  7. Cook for about 1 minute, stirring continuously.
  8. Stir in the cashews and remove from heat.
  9. Serve hot with rice.

Nutrition (per serving)

Calories 485, fat 29 g, carbs 18 g, Protein 38 g, sodium 911 mg

 

 

Chinese Beef and Broccoli

You can whip up this healthy recipe quickly when you have an empty stomach.

Serves 4 | Prep. time 30 minutes | Cooking time 15 minutes

Ingredients

  • 2 tablespoons cornstarch, divided
  • 3 tablespoons Chinese rice wine, divided
  • 1 pound flank steak, cut thinly against the grain
  • 1 pound broccoli florets, chopped into small pieces
  • 2 tablespoons oyster sauce
  • 2 tablespoons water
  • 1 tablespoon brown sugar
  • 1 tablespoon soy sauce
  • 1 tablespoon cornstarch
  • 2 tablespoons canola oil
  • ¼ teaspoon sesame oil
  • 1 teaspoon ginger, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 teaspoons sesame seeds

Directions

  1. In a large Ziploc bag, add 1 tablespoon cornstarch and 2 tablespoons Chinese rice wine. Place beef inside and seal tightly. Massage bag to fully coat beef. Set aside to marinate for at least 20 minutes.
  2. Rinse broccoli and place in a nonreactive bowl. Place a wet paper towel on top, then microwave for 2 minutes. Set aside.
  3. Stir oyster sauce, water, 1 tablespoon Chinese rice wine, brown sugar, soy sauce, and remaining cornstarch in a bowl until well mixed. Set aside.
  4. Heat wok over high heat. You want the wok to be very hot. Then, heat canola and sesame oil in wok and wait to become hot.
  5. Working in batches, add steak and cook over high heat for 1 minute. Flip, and cook other side for another 1 minute. Transfer to a plate.
  6. To the same wok, add garlic and ginger. Sauté for about 10 to 15 seconds then return beef to wok. Toss in heated broccoli. Slightly stir prepared sauce to make sure cornstarch is not settled on the bottom, then add to wok. Toss everything in sauce to combine. Continue cooking until sauce becomes thick.
  7. Garnish with sesame seeds. Serve.

Nutrition (per serving)

Calories 465, fat 26 g, carbs 12 g, sugar 4 g, Protein 45 g, sodium 904 mg

 

 

Cantonese Sweet and Sour Pork

This tangy, colorful dish will make your day.

Serves 4 | Prep. time 12 minutes | Cooking time 10 minutes

Ingredients

  • ½ pound pork, cut into ½-inch cubes
  • 1 tablespoon soy sauce
  • ¼ teaspoon kosher salt
  • ¼ teaspoon baking soda
  • ½ cup all-purpose flour
  • 2 large eggs

For stir-frying

  • 1 tablespoon cooking oil
  • 1 tablespoon minced garlic
  • 2 cups cored and chopped bell peppers
  • 2 cups sliced pineapple

For the sweet and sour sauce

  • ¼ cup ketchup
  • ¼ cup water
  • ¼ cup granulated sugar
  • ¼ cup rice vinegar
  • 2 tablespoons plum sauce, optional
  • 1 tablespoon cornstarch
  • ¾ teaspoon kosher salt, or to taste

Directions

  1. In a large mixing bowl, combine the pork slices with the soy sauce, salt, and baking soda. Cover and refrigerate to marinate overnight.
  2. In a mixing bowl, combine eggs. Then in a shallow bowl, add the flour.
  3. Coat each pork slice with egg then flour. Repeat once more to thicken the flour layer.
  4. In a deep skillet or deep fryer, add cooking oil and heat to 350°F (177°C).
  5. Deep-fry the pork, working in batches. Set aside.
  6. To make the sweet and sour sauce, combine all the sauce ingredients in a saucepan over medium heat. Stir regularly to prevent it from sticking to the bottom of the pan.
  7. Reduce the heat to low as it starts to bubble. Simmer until it the texture is syrup-like.
  8. Now, it’s time to stir fry all the vegetables. Heat the oil over medium-high heat. Add the garlic, pineapple, and bell peppers. Cook for 1-2 minutes.
  9. Add the meat and cook for 3 minutes.
  10. Add the sauce and coat well. Serve with rice if desired.

Nutrition (per serving)

Calories 1156, fat 18 g, carbs 170.3 g, sugar 97.6 g, Protein 81.2 g, sodium 2713 mg

 

 

Shrimp Lo Mein

Quick and tasty shrimp and broccoli lo mein prepared with carrots, bell peppers, and noodles.

Serves 4 | Prep. time 15 minutes | Cooking time 15 minutes

Ingredients

  • 1 tablespoon sesame oil
  • 1½ pounds shrimp, peeled and deveined
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • 1 cup broccoli florets
  • ⅓ cup carrots, sliced thinly
  • 6 ounces cooked lo mein noodles
  • 3 green onions, sliced

Sauce

  • ½ cup soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon sesame oil
  • 1 tablespoon cold water
  • 2 teaspoons cornstarch

Directions

  1. Drizzle the wok with sesame oil. Over medium heat, cook the shrimp, broccoli, peppers, and carrots for about 7 minutes until the vegetables are tender and the shrimp turns pink.
  2. Whisk together the sauce ingredients and add the sauce to the wok. Bring to a boil, then decrease to a simmer.
  3. Stir in the noodles and green onions and cook for about 4 minutes or until warmed.
  4. Serve immediately.

Nutrition per serving

Calories 435, fats 10 g, carbs 49 g, Protein 35 g, sodium 663 mg

 

 

Hong Kong Fried Rice

An everyday recipe that is delicious and comforting. You can serve it warm with any kind of curry dish or serve it as is.

Serves 2 | Prep. time 15 minutes | Cooking time 5 minutes

Ingredients

  • 2 tablespoons cooking oil, divided
  • ¼ cup yellow onion, chopped
  • 1-inch piece ginger, peeled and grated
  • 2-3 cloves garlic, minced
  • 5 ounces small/medium-sized shrimp, peeled, deveined, and tails removed
  • 2 cups day-old cooked rice, chilled
  • ¼ cup Chinese pickled vegetables (optional)
  • ½ cup mixed frozen vegetables, thawed, drained and patted dry with paper towels.
  • 2 tablespoons soy sauce or tamari sauce
  • Kosher salt, to taste
  • ⅛ teaspoon white pepper, or to taste
  • 1 teaspoon sesame oil
  • 1 large egg, optional
  • 3 tablespoons green onions, chopped and for garnish (optional)

Directions

  1. Heat 1 tablespoon of oil in a wok or a large skillet over medium/high heat.
  2. Once the oil shimmers, add the onion, ginger, and garlic and fry, stirring regularly so you don’t burn them, about 1 minute.
  3. Add the shrimp and stir fry until they are no longer translucent and golden-brown. Transfer to a plate lined with paper towel and set aside.
  4. Add the thawed mixed vegetables. Stir fry for 1-2 minutes, or until fully cooked. Maintain the movement of the vegetables in the pan.
  5. In a separate a wok or skillet, fry the rice so that all of the rice pieces are coated in oil and flavorings. If desired, add the Chinese pickles last.
  6. Transfer the rice to the main wok or pan’s center. Allow a few seconds for the soy sauce to evaporate around the edges of the rice. Season with salt, white pepper, and sesame oil to taste, stirring regularly.
  7. Return the cooked shrimp or meats to the wok or pan, stirring to combine well.
  8. Form the rice to create a well in the middle. Pour the beaten egg into the well and let it rest for a few minutes. Then, whisk the egg until it starts to pull together.
  9. Flip the rice over the egg mixture using your spatula. You’ll want to see thin strands of egg.
  10. If desired, add the chopped green onions and serve.

Nutrition (per serving)

Calories 69, fat 4.6 g, carbs 5.1 g, sugar 1.8 g, Protein 2.3 g, sodium 1960 mg

 

 

 

***These recipes and more are found in Lina Chang’s Everyday Asian Cooking: Cantonese Recipes. To get your copy, click on the cover below or click here.

To download or print the recipes, click here.

Delicious Chinese Takeout Recipes

Book Name : Delicious Chinese Takeout Recipes
Buy Now

Celebrate Chinese New Year with homemade takeout classics! From crispy Orange Chicken and sticky Honey-Glazed Spareribs to flavorful Vegetable Fried Rice, these easy-to-make recipes bring the taste of your favorite Chinese dishes right to your kitchen. Perfect for a cozy dinner or a festive occasion!

Chicken Fried Dumplings

Yields: about 48 pieces – Preparation time: 45 minutes – Cooking time: 45 minutes

Ingredients

  • 1 leek, chopped
  • 2 cups cooked roasted chicken, chopped
  • 1 cup shredded cabbage
  • 1 tablespoon fresh ginger, grated
  • ¼ cup rice wine
  • 1 teaspoon salt
  • 2 tablespoons soy sauce
  • 48 round dumpling wrappers
  • 1 egg, beaten with 1 tablespoon of water
  • Extra light olive oil

Preparation

  1. Heat 3 tablespoons oil in skillet, add leek, sauté for a minute, and remove from heat.
  2. Add roast chicken, cabbage, ginger root, rice wine, soy sauce, salt, and mix well.
  3. Place a tablespoon of filling in the center of the dumpling wrapper, now brush the top half circle edge with beaten egg.
  4. Bring the bottom half up over the filling to meet the top half and pinch the two halves together all along the sides, give a second pinch over to ensure there are no air holes.
  5. Place dumplings on a plate and cover with a slightly damp cloth to ensure they do not dry out.
  6. Fill a large pot of water up halfway over medium heat and bring to a boil.
  7. Drop a batch of dumplings into the water and cook for 10 minutes. Leave raw dumplings under damp cloth. You can also steam the dumplings for 12-15 minutes in a bamboo steamer.
  8. Warm 1-2 tablespoons of olive oil in a large skillet. Once the dumplings are cooked, fry them in small batches in the heated skillet until golden brown.
  9. Serve warm with the Spicy Soy Dumpling Dipping Sauce (recipe follows).

Nutritional facts per dumpling (no sauce)

Calories 49, total fat 3 g, saturated fat 1 g, carbs 4 g, sugar 1 g, fiber 1 g, protein 4 g, sodium 172 mg

 

 

Chinese Spareribs in a Sticky Honey Sauce

With just six simple ingredients, have this mouth-watering appetizer ready in just under an hour.

Serves: 6 – Preparation Time: 10 minutes – Cooking Time: 40 minutes

Ingredients

Sauce:

  • 3 cups cold water
  • 3 tablespoons honey
  • ½ teaspoon sea salt
  • 2 tablespoons soy sauce

Other ingredients

  • 1 tablespoon olive oil
  • 2 pounds spareribs, chopped into 1½-inch pieces

Preparation

  1. Prepare the sauce by mixing all the ingredients in a bowl. Set aside.
  2. Heat oil in a large pan. Cook spareribs over medium heat for about 5 to 10 minutes or until brown on both sides. Pour in sauce over spareribs. Bring to a boil, then adjust heat to medium Simmer for about 20 minutes or until sauce is thick and caramel-like then immediately transfer to a plate. The sauce shouldn’t be cooked too long because it can burn easily.
  3. Toss spareribs with the sauce until well-coated. Serve.

Nutritional facts per serving

Calories 353, total fat 22 g, saturated fat 7 g, carbs 9 g, sugar 8 g, fiber 0 g, protein 29 g, sodium 261 mg

 

 

Beef Lo Mein

Cooked beef strips until tender and flavorful vegetables in an even tastier sauce, this quick home version of the lo mein take-out favorite will make you think twice about ordering your next Chinese take-out.

Serves: 4 – Preparation Time: 20 minutes – Cooking Time: 10 minutes

Ingredients

  • ¼ pound flank steak, sliced into thin strips
  • 1 teaspoon cornstarch
  • 1 teaspoon soy sauce plus 1 tablespoon, divided
  • 1 teaspoon vegetable oil, for marinade
  • 2 tablespoons vegetable oil, for stir-frying
  • 1 clove garlic, minced
  • 8 ounces fresh egg noodles
  • 2 cups shredded Napa cabbage
  • 1 medium carrot, cut into thin strips
  • ½ small red bell pepper, cut into thin strips
  • ½ cup fresh sliced mushrooms
  • ½ cup sliced winter bamboo shoots
  • 2 cups of mung bean sprouts
  • ⅔ cup snow peas
  • 1 scallion, cut into thin strips
  • 1 tablespoon Chinese rice wine
  • 1 tablespoon dark soy sauce
  • 1 teaspoon sesame oil
  • Pinch of salt
  • Pinch of sugar

Preparation

  1. In a bowl, mix together beef, cornstarch, 1 teaspoon soy sauce, and oil.  Set aside.
  2. Heat a large wok over high heat until smoking slightly. Add 2 tablespoons oil and swirl to coat wok. Add beef and stir-fry until beef is slightly seared. Transfer beef to a bowl and set aside.
  3. Add garlic, cabbage, carrot, red bell pepper, mushrooms, and bamboo shoots. Stir-fry on high heat for a minute then add rice wine, pouring in a circle near the perimeter of the wok.
  4. Add beef back to the pan. Add noodles. Mix everything well from the bottom up for about 30 seconds. Cover and cook for one minute. Remove cover and add the remaining regular soy sauce, dark soy sauce, sesame oil, salt, sugar, scallion, bean sprouts, and snow peas. Toss to make sure everything is coated in sauce for another for another or until any remaining liquid has evaporated.
  5. Serve immediately.

Nutritional facts per serving

Calories 337, total fat 7 g, saturated fat 2 g, carbs 49 g, sugar 3 g, fiber 4 g, protein 18 g, sodium 785 mg

 

 

Cantonese Sweet and Sour Pork

Using a three-step frying method to create that oh-so-crispy texture, prepare this sweet and sour dish for a nice dinner with loved ones.

Serves: 4 – Preparation Time: 40 minutes – Cooking Time: 10 minutes

Ingredients

Marinade:

  • 2 teaspoons soy sauce
  • ⅛ teaspoon white sugar
  • 2 teaspoons potato starch
  • 1 teaspoon sesame oil
  • Ground black pepper, to taste

Sauce:

  • 1 cup water
  • 2 tablespoons white vinegar
  • ¼ cup ketchup
  • ¼ cup white sugar
  • 1 pinch salt
  • 2 teaspoons potato starch
  • 1 dash red food coloring

Other ingredients

  • 1 pound pork loin, diced
  • 2 cups peanut oil
  • 1 egg, beaten
  • 1 cup potato starch
  • 1 small red bell pepper, chopped
  • 1 small green bell pepper, chopped
  • 1 hot pepper, minced
  • 1 red onion, chopped
  • 4 slices canned pineapple, diced
  • 2 cloves garlic, chopped
  • White rice for serving

Preparation

  1. Mix together marinade ingredients in a bowl. Add pork and toss until evenly coated. Set aside to marinate for about 15 minutes.
  2. In another bowl, mix together sauce ingredients. Set aside.
  3. Preheat oil in a wok to 375 °F over medium-high heat.
  4. Piece by piece, coat pork in egg then toss pork in potato starch until evenly coated. Apply pressure to each piece using your hand so that the coating sticks to the pork pieces.
  5. Slowly lower pork in wok and deep fry for about 5 minutes or until pieces turn slightly brown and crispy. Using a slotted spoon, transfer pork onto a plate lined with paper towels to drain. Don’t turn off the heat yet. Place pork back in wok and cook for another 30 seconds. Return to paper towel-lined plate.
  6. Drain oil from wok but leave about 1 tablespoon for frying.
  7. Return wok with reserved oil to heat. Stir-fry the onion for 1 minute. Add red and green bell peppers, hot pepper, pineapple, and garlic. Stir-fry for about 5 minutes, then pour in sauce. Stirring continuously, simmer until sauce has thickened. Add pork and toss until evenly coated with sauce.
  8. Serve with white rice.

Nutritional facts per serving

Calories 588, total fat 28 g, saturated fat 7 g, carbs 60 g, sugar 26 g, fiber 2 g, protein 25 g, sodium 402 mg

 

 

Classic Orange Chicken

This homemade Orange Chicken dish gives Panda Express a run for their money. Prepare this sweet chicken entrée in just 35 minutes.

Serves: 8 – Preparation Time: 15 minutes – Cooking Time: 20 minutes

Ingredients

  • 1 egg
  • 1 tablespoon oil
  • 1½ teaspoons salt
  • 1 pinch black pepper
  • ½ cup cornstarch
  • ¼ cup flour
  • 2 pounds chicken thighs, boneless and skinless, chopped into 1-inch pieces
  • Oil, for deep frying

Orange sauce:

  • 3 tablespoons soy sauce
  • 3 tablespoons water
  • 1 teaspoon sesame oil
  • 10 tablespoons sugar
  • 10 tablespoons white vinegar
  • 4 tablespoons orange zest
  • 1 tablespoon cornstarch
  • ¼ cup water
  • 2 teaspoons garlic, finely chopped
  • 1½ tablespoons ginger root, finely chopped
  • ½ teaspoon hot red chili pepper, crushed
  • 4 scallions, diced
  • 2 tablespoons Chinese rice wine

Preparation

  1. Add oil to a large skillet until about 2 inches deep. Preheat to 375 °F.
  2. Combine egg, 1 tablespoon oil, salt, and pepper in a bowl. Mix well until fully blended. In another bowl, add ½ cup cornstarch and flour. Mix well.
  3. Place chicken pieces in egg mixture, then transfer to the second mixture and toss until evenly coated.
  4. Working in batches, add chicken to skillet and cook for about 3 minutes or until crispy. Then, transfer to a plate lined with paper towels.
  5. Discard oil from the pan, clean, and wipe dry.
  6. Prepare the orange sauce by mixing the ingredients together in a bowl. In another bowl, combine 1 tablespoon cornstarch and water. Mix until cornstarch is completely dissolved. Set both aside.
  7. Using the pan from earlier, heat oil. Fry garlic and ginger root for 10 seconds then toss in red peppers and scallions. Cook for about 5 seconds. Pour in rice wine and orange sauce. Bring to a boil. Stir in cornstarch mixture and simmer until thick.
  8. Remove from heat and stir in chicken until everything is mixed well.
  9. Serve.

Nutritional facts per serving

Calories 395, total fat 15 g, saturated fat 4 g, carbs 30 g, sugar 16 g, fiber 1 g, protein 34 g, sodium 915 mg

 

 

Green Jade Vegetables

Make this easy green vegetable-only side dish to complement any Chinese meal.

Serves: 4-6 – Preparation Time: 15 minutes – Cook Time: 15 minutes

Ingredients

  • 3 cups broccoli, chopped, including stems
  • 2 cups snow peas, rinsed and trimmed
  • 2 cups mini bok choy, rinsed and trimmed
  • 2 cloves of garlic, crushed and minced
  • 1 onion, diced
  • 1-inch piece of fresh ginger, peeled and grated
  • 3 tablespoons rice wine vinegar
  • 4 tablespoons low-sodium soy sauce
  • ½ tablespoon sesame oil
  • ½ cup water
  • 1 teaspoon sugar
  • 1 tablespoon cornstarch
  • ½ teaspoon salt
  • 2 tablespoons peanut (or other preferred) oil
  • Rice for serving

Directions

  1. In a large saucepan, filled with boiling water, blanch bok choy and broccoli for 2 minutes. Drain under cold water to stop the cooking process. Set aside.
  2. In a small bowl combine sugar, water, soy sauce, sesame oil, and cornstarch. Set aside.
  3. Heat wok and add 1 or 2 tablespoons of peanut oil over medium-high heat. Add onions, garlic and ginger. Cook for one minute.
  4. Add broccoli, snow peas, and bok choy. Cook for 3-4 minutes, tossing gently, until vegetables begin to soften just slightly and become brighter in color.
  5. Add rice wine vinegar and cover to let the vegetable steam the wine fragrance. Cook for 1 minute.
  6. Add soy sauce mixture to pan and cook only until sauce begins to thicken. Season with salt if desired. Serve immediately with rice.

Nutritional facts per serving

Calories 112, total fat 7 g, saturated fat 2 g, carbs 9 g, sugar 5 g, fiber 2 g, protein 2 g, sodium 765 mg

 

 

Vegetable Fried Rice

The simple dish doesn’t miss out on any of the seasonings. Packed with flavor, this could be your next vegetarian Chinese staple.

Serves: 4 – Preparation Time: 10 minutes – Cooking Time: 18 minutes

Ingredients

  • 2½ tablespoons oil, divided
  • ¾ cup onion, minced
  • 1 egg, beaten
  • 3 drops soy sauce
  • 3 drops sesame oil
  • ½ cup carrot, minced
  • ½ cup frozen peas, thawed
  • 4 cups cold cooked rice, grains separated
  • 4 scallions, sliced
  • 2 cups bean sprouts
  • 2 tablespoons light soy sauce

Preparation

  1. In a wok, heat 1 tablespoon oil. Sauté onions for about 2-3 minutes or until slightly brown. Remove from heat and transfer to a plate.
  2. Combine egg, soy sauce, and sesame oil in a bowl. Set aside.
  3. Once wok has cooled slightly, coat surface with ½ tablespoon oil. Pour in egg mixture. Spread egg by swirling it around surface of wok. When egg appears fluffy, turn over and cook for a few seconds. Transfer to a bowl and cut into small pieces.
  4. Add 1 tablespoon oil in wok. Sauté carrots, peas, and cooked onion for about 2 minutes. Toss in rice, scallions, and bean sprouts. Sauté for an additional 3 minutes. Drop in 2 tablespoons soy sauce and egg pieces and fold. Sauté for 1 minute.
  5. Serve.

Nutritional facts per serving

Calories 498, total fat 16 g, saturated fat 3 g, carbs 65 g, sugar 6 g, fiber 4 g, protein 22 g, sodium 607 mg

 

 

 

***These recipes and more are found in Sarah Spencer’s Chinese Cooking: Favorite Chinese Takeout Recipes. To get your copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.

Delicious and Iconic Copycat Breakfast Dishes

Book Name : Delicious and Iconic Copycat Breakfast Dishes
Buy Now

Do you love treating yourself to a delicious breakfast at your favorite restaurant but find it hard to justify the cost? In this blog post, we’ll explore some of the best breakfast copycat recipes that will have you feeling like a pro chef in your own kitchen.

Denny’s My Hammy and Cheese Omelet Copycat Recipe

This filling breakfast is a quick fix for not only breakfast but also dinner. Cubed ham mixed with Swiss cheese and eggs makes one filling meal.

Serves 1 | Prep. time 10 minutes | Cooking time 5 minutes

Ingredients

  • 3 eggs
  • Salt and pepper to taste
  • 3 tablespoons water
  • ½ cup cooked ham, diced
  • 1 tablespoon butter
  • 2 slices Swiss cheese
  • 2 slices American cheese

Sides

  • Buttered toasts
  • Hash brown
  • Cooked bacon slices
  • Breakfast sausages

Preparation

  1. In a mixing bowl, whisk the eggs. Season with salt and pepper to taste and mix well. Set aside.
  2. Add the water to a non-stick skillet and bring to a boil on high heat. Lower heat to medium-low and add the diced ham. Cook until all the water evaporates, about 2 minutes. Set aside
  3. In another non-stick medium skillet, melt the butter over low heat. Add the whisked eggs and let cook until settled. Push the settled eggs toward the center so the uncooked eggs can flow underneath. Add the Swiss cheese slices on one side and the American cheese slices on the other. Add the ham on top of the American cheese and fold the other side over. Transfer to a serving plate.
  4. Serve warm with favorite sides as desired.

Nutrition Facts per serving

Calories 780, fat 55 g, sodium 2270 mg, carbs 20 g, sugar 3 g, protein 50 g

 

 

Cracker Barrel Momma’s French Toast Copycat Recipe

A classic and wonderfully delicious recipe for French toast. The blueberry sauce gives this simple French toast a richly tasty touch.

Serves 4 | Prep. time 15 minutes | Cooking time 25 minutes

Ingredients

French Toast

  • ¼ cup butter, melted
  • 1 cup 2% milk
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground nutmeg
  • 8 slices sourdough bread

Blueberry Sauce

  • ¼ cup sugar
  • 1½ teaspoons cornstarch
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon ground cloves
  • 1½ cups blueberries
  • 2 tablespoons orange juice concentrate, thawed

Preparation

  1. Preheat the oven to 375°F (191°C). Spread the melted butter over the bottom of a 15×10×1-inch baking dish.
  2. In a large shallow bowl, beat the milk, eggs, vanilla, and nutmeg and beat until well combined. Dip each bread slice into the milk mixture.
  3. Arrange the bread slices in the prepared baking dish. Bake for 20–25 minutes or until golden brown.
  4. To make the blueberry sauce, in a large saucepan, mix the sugar, cornstarch, cinnamon, and cloves. Stir in the blueberries and orange juice concentrate. Bring to a boil over medium heat. Cook for about 2 minutes, stirring continuously.
  5. Transfer the baked French toast onto serving plates. Top with blueberry sauce and serve.

Nutrition Facts per serving

Calories 479 fat 19 g, sodium 597 mg, carbs 62 g, sugar 23 g, protein 16 g

 

 

IHOP Swedish Crepes Copycat Recipe

A simple homemade crepes recipe. These milky crepes would be great with sweet or savory filling as well.

Serves 6 | Prep. time 10 minutes | Cooking time 24 minutes

Ingredients

  • 1½ cups flour
  • 3 eggs
  • 1¾ cups milk
  • ¼ cup beer
  • 1 tablespoon sugar
  • ½ teaspoon salt
  • Cooking spray

Preparation

  1. In a bowl, mix all of the ingredients with a hand mixer until well combined.
  2. Grease a nonstick skillet with cooking spray and heat over medium-low heat. Add the desired amount of mixture and spread in a thin layer with a spoon. Cook for 2–3 minutes. Flip and cook for 30–60 seconds more. Repeat with the remaining mixture.
  3. Serve warm.

Nutrition Facts per serving

Calories 193, fat 4g, sodium 259 mg, carbs 30 g, sugar 6 g, protein 8 g

 

 

Panera Bread Spinach Artichoke Soufflés Copycat Recipe

Make your morning truly amazing with Panera’s iconic cheese soufflé. Packed with healthy and satisfying ingredients, it is an all-in-one breakfast treat.

Serves 4 | Prep. time 20 minutes | Cooking time 44-46 minutes

Ingredients

  • 1 (17-ounce) pack sheet puff pastry
  • 3 large eggs
  • 2 tablespoons sour cream or Greek yogurt
  • ¼ cup Pecorino Romano or Parmesan cheese, finely grated
  • ¼ teaspoon salt
  • ¼ teaspoon garlic powder
  • ½ teaspoon baking powder
  • ¼ cup frozen chopped spinach, thawed
  • 1–2 dashes hot sauce (optional)
  • 2 artichoke hearts, chopped
  • ¼ cup Asiago cheese, grated
  • 1 tablespoon red bell pepper, finely chopped

Variations

Spinach and Bacon

Remove red bell pepper. Replace artichoke hearts with ¼ cup cooked and chopped bacon.

Ham and Swiss

Remove red bell pepper. Replace artichoke hearts and spinach with ½ cup sliced and chopped deli ham, and replace Asiago cheese with Swiss cheese.

Four Cheese

Replace artichoke hearts and spinach with ½ cup shredded cheddar cheese; use a combination of Parmesan and Pecorino Romano cheese.

Preparation

  1. Preheat the oven to 400°F (204°C).
  2. Cut the pastry into 4 equal pieces. Line 4 4-inch tart pans with the pastry squares, allowing the corners to drape over the pan edges. You can also use muffin tins; in that case, grease well, cut the pastry into 9 square pieces, and press each piece into a tin.
  3. Whisk the eggs in a mixing bowl. Add the baking powder, Pecorino cheese, sour cream, salt, garlic powder, and hot sauce; mix well. Add the artichoke hearts, spinach, and bell pepper.
  4. Fill the pans or muffin tins equally with the prepared mixture. Sprinkle 1 tablespoon of Asiago cheese on top of each pan. Gently fold the corner points of the pastry over the filling. If using muffin tins, sprinkle Asiago cheese evenly on top.
  5. Bake for 24-26 minutes until the eggs are puffy and the pastry is browned. Serve warm.

Nutrition Facts per serving

Calories 520, fat 33 g, sodium 890 mg, carbs 39 g, sugar 8 g, protein 18 g

 

 

Starbucks Iced Lemon Loaf Copycat Recipe

Oozing with lemony and buttery flavors, this lemon loaf is a must-try recipe. Sweet lemon glaze over perfectly baked loaf makes it an irresistible offering.

Serves 8 | Prep. time 20 minutes | Cooking time 50 minutes

Ingredients

Lemon Loaf

  • 1½ cups all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 cup sugar
  • 3 large eggs
  • ½ teaspoon vanilla extract
  • 1 teaspoon lemon extract
  • Zest of 1 large lemon
  • 2 tablespoons lemon juice
  • ⅓ cup buttermilk or sour cream

Icing

  • 1 cup powdered sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cream or milk

Preparation

  1. Preheat the oven to 350°F (177°C). Line an 8×4-inch loaf pan with parchment paper or grease it with some butter.
  2. In a mixing bowl, mix the flour, salt, baking powder, and baking soda.
  3. In another mixing bowl, beat the butter and sugar until fluffy. Add the eggs one at a time, mixing well after each. Mix in the vanilla, lemon juice, lemon extract, and lemon zest.
  4. Add half of the flour mixture and half of the buttermilk and mix until well blended. Add the remaining flour mixture and buttermilk. Mix until you get a smooth batter.
  5. Pour the batter into the pan and bake for 50–60 minutes. Check by inserting a toothpick. If it comes out clean, the loaf is fully baked; if not, bake for a few more minutes and do the toothpick test again.
  6. Remove from oven and let cool completely on a wire rack.
  7. To make the lemon icing, in a mixing bowl, mix the lemon juice, powdered sugar, and cream/milk. Adjust sugar and cream/milk to taste.
  8. Drizzle the icing over the loaf and spread evenly.

Nutrition Facts per serving

Calories 490, fat 23 g, sodium 520 mg, carbs 68 g, sugar 47 g, protein 5 g

 

 

Cracker Barrel Pinto Beans Copycat Recipe

This Cracker Barrel copycat recipe is a great side dish to serve with any meal. The smoked ham hocks add an abundance of flavor.

Serves 4–6 | Prep. time 10 minutes | Cooking time 3 hours

Ingredients

  • 1 pound ham hocks or country ham
  • 1 tablespoon sugar
  • 2 quarts water
  • 2 cups dry pinto beans, sorted and washed
  • 1½ teaspoons salt

Preparation

  1. Cook the ham hocks until well done. Reserve the stock and pull the meat from the bone.
  2. Remove any pebbles from the beans, rinse them, and add them to a large pot with the water. Season with salt and add the ham and reserved stock. Bring to a boil, then reduce heat, cover and simmer for about 3 hours or until beans are tender.
  3. Alternatively, you can add all of the ingredients (with the ham still on the bone) to a slow cooker and cook on low for 6–8 hours.

Nutrition Facts per serving

Calories 140, fat 2 g, sodium 260 mg, carbs 21 g, sugar 1 g, protein 10 g

 

 

 

***These recipes can be found in Lina Chang’s Breakfast Copycat Recipes: Making Popular Restaurants’ Most Iconic Breakfast Dishes at Home. To get your own copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.

Healthy Anti-Inflammatory Diet Recipes

Book Name : Healthy Anti-Inflammatory Diet Recipes
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Discover that the anti-inflammatory diet is easier than you think with these chosen delicious kitchen-tested recipes. You won’t even believe you’re on a diet with every bite! Best of all, you will feel more energized and healthier than ever before!

Turmeric Latté

This is a perfect nighttime or anytime tea. It not has not only anti-inflammatory properties but is high in antioxidants and helps with depression.

Serves 1 | Prep. time 2 minutes | Cooking time 5 minutes

Ingredients

  • 1 cup homemade or unsweetened almond milk
  • 1–2 teaspoons coconut sugar / honey / other sweetener
  • ½ teaspoon turmeric
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground ginger / small piece of fresh ginger, grated
  • Pinch black pepper
  • Optional but recommended if using store bought almond milk: ½ tablespoon coconut oil

Directions

  1. In a small saucepan on the stove, warm up the almond milk for about 2 minutes.
  2. Whisk in the remaining ingredients and heat until it becomes frothy, then pour it into a cup and enjoy.

Nutrition (per serving, with coconut oil)

Calories 158, fat 12 g, carbs 14 g, protein 1 g, sodium 171 mg

 

 

Chocolate Chia Seed Pudding

Chia seeds and chocolate are both high in antioxidants. Add the benefits of turmeric, and you have either a healthy breakfast or a flavorful dessert!

Serves 2 | Prep. time 3 minutes | refrigeration time 4 hours

Ingredients

  • 1 can coconut milk (full fat)
  • ⅓ cup chia seeds
  • ¼ cup unsweetened cocoa powder
  • 1 teaspoon ground turmeric
  • ½ teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • Pinch salt
  • 2 tablespoons maple syrup
  • Toppings: berries or nuts

Directions

  1. In a high-powered blender or food processor, blend all the ingredients until they become smooth.
  2. Cover and refrigerate for at least 4 hours, or until thick. Overnight is best.
  3. Divide into single portions and top with whatever you would like.

Nutrition (per serving)

Calories 284, fat 17 g, carbs 36 g, protein 10 g, sodium 82 mg

 

 

Curried Cauliflower Bites

These healthy bites are perfect for a snack, as part of a healthy lunch or dinner, and are full of anti-inflammatory properties.

Serves 4 | Prep. time 10 minutes | Cooking time 30 minutes

Ingredients

  • 1 head cauliflower, cut into florets
  • 1 cup almond meal
  • 2 eggs
  • 2 tablespoons tapioca flour
  • 2 tablespoons organic natural yogurt
  • 1 clove garlic, crushed
  • ½ teaspoon sea salt
  • 1 ½ teaspoons curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric
  • Handful fresh cilantro

Tzatziki Sauce 

  • 1 small cucumber, diced finely
  • ¼ cup organic natural yogurt
  • 1 clove garlic, crushed
  • Juice of 1 lemon

Directions

  1. Blend the cauliflower in a food processor until it is completely ground up.
  2. Add the almond meal, eggs, tapioca flour, yogurt, garlic, salt, curry powder, cumin, turmeric, and cilantro. Pulse until all the ingredients are well combined. Transfer to a bowl and chill for at least 3 hours.
  3. Preheat the oven to 400°F.
  4. Prepare a cookie sheet or baking tray by lining it with parchment paper. You can also spread a very fine layer of olive oil on the paper if you want.
  5. Take about 2 tablespoons of the cold mixture at a time and form patties. They should be approximately 3 inches across, and ½ to ¾ inch thick.
  6. Place the patties on the prepared baking tray and transfer to the oven for 25 to 30 minutes.
  7. In a small bowl, mix together the ingredients for the sauce.
  8. Serve cauliflower patties with sauce.

Nutrition (per serving)

Calories 279, fat 17 g, carbs 21 g, protein 15 g, sodium 352 mg

 

 

Spicy Pumpkin Hummus

This hummus is full of fiber, healthy fats, and anti-inflammatory spices. Paired with veggies, it is perfect for lunch or a snack any time.

Serves 7 | Prep. time 10 minutes

Ingredients

  • 1 (15 ounce) can chickpeas, rinsed and drained
  • ½ cup canned pumpkin
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 small clove garlic
  • 1 teaspoon ground smoked paprika
  • ¾ teaspoon ground cumin
  • ½ teaspoon chili powder
  • ½ teaspoon ground turmeric
  • ½ teaspoon sea salt or to taste
  • Optional garnish: Drizzle with olive oil and sprinkle additional spices, plus pumpkin seeds on top.

Directions

  1. In a blender or food processor, pulse together all the ingredients until smooth.
  2. Transfer the hummus to a serving dish and garnish as you desire.
  3. Serve with vegetables.

Nutrition (per serving)

Calories 98, fat 5 g, carbs 10 g, protein 3 g, sodium 336 mg

 

 

Sweet Turmeric Chicken with Asparagus

Asparagus provides a variety of nutrients which are anti-inflammatories. Add in the turmeric, and this is a great gluten free dinner for fighting inflammation.

Serves 4 | Prep. time 5 minutes | Cooking time 25 minutes

Ingredients

  • 2 tablespoons olive oil
  • ⅓ cup coconut flour
  • 1 teaspoon ground turmeric
  • 4 skinless chicken thighs or breasts
  • 2 cloves garlic, minced
  • Pinch red pepper flakes
  • 1 pound asparagus, trimmed
  • ¼ cup honey
  • Salt and pepper to taste

Directions

  1. Preheat the oven to 375°F.
  2. In an ovenproof skillet, heat the olive oil over medium-high heat.
  3. In a mixing bowl, stir together the flour and turmeric and dredge the chicken in the mixture, making sure to cover both sides adequately.
  4. Gently place the chicken in the hot oil and fry on both sides for about 3 minutes, or until chicken has browned.
  5. When the chicken is brown, add the garlic, red pepper flakes, and asparagus, and drizzle everything with honey. Season with salt and pepper. Transfer the skillet to the oven and bake for 20 minutes, flipping the chicken and asparagus halfway through.
  6. When the chicken has finished and the juices run clear, remove the skillet from the oven and serve.

Nutrition (per serving)

Calories 302, fat 11 g, carbs 30 g, protein 24 g, sodium 64 mg

 

 

Salmon with Zoodles and Avocado Pesto

Avocado and zucchini are both great for fighting inflammation, and when you add the Omega 3 fatty acids from the salmon, this makes a healthy and beneficial dinner.

Serves 2 | Prep. time 10 minutes | Cooking time 20 minutes

Ingredients

  • 2 (6 ounce) salmon steaks
  • Salt and pepper to taste
  • 2 cloves garlic, minced
  • 1 teaspoon lemon zest
  • 1 medium zucchini
  • 1 avocado
  • 1 tablespoon pesto
  • Juice of half a lemon
  • 1 teaspoon black pepper
  • 2 tablespoons Parmesan

Directions

  1. Preheat the oven to 350°F and cover a baking tray with parchment paper.
  2. Place the salmon on the tray and season it with salt and pepper.
  3. In a small mixing bowl, combine the minced garlic with the lemon zest. Rub it onto the surface of the fish.
  4. Transfer the tray to the oven, and bake until the salmon flakes easily with a fork (about 20 minutes).
  5. Meanwhile, using a mandolin slicer, a spiralizer, or a sharp knife, cut up the zucchini.
  6. In a small mixing bowl, mash together the avocado, pesto, lemon juice, and pepper. You can use more pepper if desired.
  7. Blanch and plate the zoodles, and top them with the avocado mixture.
  8. When the salmon is done, lay a piece of salmon on top of the zoodles and avocado. Sprinkle with Parmesan.

Nutrition (per serving)

Calories 502, fat 26 g, carbs 19 g, protein 48 g, sodium 244 mg

 

 

Chocolate Dipped Frozen Bananas

Bananas contain lots of rutin, a compound that has antioxidant, anti-inflammatory and anti-cancer properties. The nuts and the dark chocolate also have anti-inflammatory effects.

Serves 6 | Prep. time 20 minutes | Cooking time 5 minutes

Ingredients

  • 8 ounces dark chocolate
  • 1 tablespoon coconut oil
  • 4 large bananas, cut into thirds
  • ½ cup chopped pistachios (salted)
  • ½ cup chopped almonds (salted or smoked)
  • ½ cup cocoa nibs
  • Popsicle sticks

Directions

  1. Prepare a baking tray with parchment paper and set it aside.
  2. Place the chocolate and coconut oil in a double boiler over medium-high heat. Cook and stir until the mixture is melted, about 5 minutes. Remove the pot from the burner, but leave the bowl over the hot water.
  3. Insert a popsicle stick in the end of each piece of banana. Dip the bananas into the warm chocolate, shaking off any excess and placing them on your prepared  baking sheet as you go.
  4. While the chocolate is still wet, sprinkle with pistachios, almonds, or cocoa nibs. You can also add whatever toppings you like.
  5. Freeze until the chocolate hardens. You can then wrap the bananas with plastic wrap or serve immediately.

Nutrition (per serving)

Calories 471, fat 29 g, carbs 56 g, protein 8 g, sodium 37 mg

 

 

***These recipes and more are found in Madison Miller’s Anti-Inflammation Cookbook: Reduce and Manage Inflammation with Healthy Anti-Inflammatory Diet Recipes. To get your copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.

Delicious and Easy Dash Diet Recipes

Book Name : Delicious and Easy Dash Diet Recipes
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Discover a heart-healthy approach to eating that’s both flavorful and easy to follow. These wholesome dishes have fresh ingredients, balanced nutrients, and simple preparation, perfect for supporting overall well-being and boosting your energy.

Tomato Stuffed with Walnut Chicken Salad

Serves 4

Ingredients

  • 4 large tomatoes
  • 1 pound boneless, skinless chicken breast, cooked and shredded
  • 1 cup low fat plain yogurt
  • 1 tablespoon Dijon mustard
  • 1 clove garlic, crushed and minced
  • 1 tablespoon fresh tarragon
  • 1 tablespoon fresh chives, chopped
  • ½ cup walnuts chopped
  • 1 cup fresh peas
  • 1 cup celery, diced

Directions

  1. Cut the tops off of the tomatoes and gently scoop out the insides.
  2. In a bowl combine low fat yogurt, Dijon mustard, garlic, tarragon, and chives. Mix well.
  3. In a separate bowl combine the chicken, walnuts, peas, and celery. Add the dressing mixture and toss to coat.
  4. Spoon the chicken mixture into each of the tomatoes.
  5. Serve immediately, or chill for up to two hours.

 

 

Spaghetti Squash with Herbs and Creamy Goat Cheese

Serves 4

Ingredients

  • 2 medium spaghetti squash, cut in half
  • 2 tablespoons canola oil
  • 2 cloves garlic, crushed and minced
  • ¼ cup dry white wine
  • ½ cup low sodium chicken stock
  • 1 tablespoon fresh chives, chopped
  • 1 tablespoon fresh thyme, chopped
  • 1 teaspoon black pepper
  • ½ cup goat cheese crumbles

Directions

  1. Preheat the oven to 400°F.
  2. Place the squash halves on a baking sheet and brush each with canola oil. Place in the oven and bake to 45 minutes. Remove from the oven and let cool slightly before scooping out the insides and setting aside.
  3. Heat the remaining oil in a skillet over medium heat. Add the garlic and sauté 1 minute.
  4. Add the white wine and deglaze the pan until most of the wine has evaporated.
  5. Add the spaghetti squash, chicken stock, chives, thyme, and black pepper. Let cook for 3 minutes, tossing occasionally.
  6. Turn off heat and add goat cheese. Toss well and serve immediately.

 

 

Root Vegetable Beef Stew

Serves 6

Ingredients

  • 2 pounds beef stew meat
  • 1 cup red onion, sliced thick
  • 1 cup celery, sliced
  • 2 cups carrots, sliced
  • 1 cup sweet potato, cubed
  • 1 cup beets, cubed
  • 3 cloves garlic, crushed and minced
  • 2 cups low sodium beef broth
  • 1 cup vegetable or tomato juice
  • 1 teaspoon sage
  • 1 teaspoon rosemary
  • 1 teaspoon black pepper
  • 1 tablespoon prepared ground horseradish

Directions

  1. Place the red onion, celery, carrots, sweet potato, and beets in the bottom of a slow cooker.
  2. Place the stew meat on top of the vegetables, followed by the garlic, beef broth, vegetable juice, sage, rosemary, black pepper, and horseradish.
  3. Cover and cook on low for 6 hours, or until meat is cooked through and vegetables are tender.

 

 

Chicken Pesto with Zucchini Noodles

Serves 4

Ingredients

  • 2 cups fresh basil, chopped
  • ½ cup fresh parsley, chopped
  • 2 cloves garlic, crushed and minced
  • ½ cup fresh grated Parmesan cheese
  • 1 teaspoon lemon zest
  • ¼ cup + 1 tablespoon olive oil
  • 1 pound boneless skinless chicken breast, chopped
  • ¼ cup red onion, diced
  • 1 cup baby tomatoes, cut in half
  • 6 cups zucchini, julienned into thin “noodles”

Directions

  1. Place the basil, parsley, garlic, Parmesan cheese, and lemon zest together in a food processor or blender.
  2. Pulse while slowly adding ¼ cup olive oil until a pesto paste is formed. Set aside.
  3. Add the remaining olive oil to a skillet over medium heat.
  4. Add the chicken and cook until no longer pink in the center, approximately 5-7 minutes.
  5. Add the tomatoes and cook for an additional 2 minutes before adding the zucchini noodles.
  6. Add the pesto to the pan and toss while cooking, until heated through.
  7. Serve immediately.

 

 

Easy Tomato Soup

Serves 2-4

Ingredients

  • 2 teaspoons olive oil
  • 2 cloves garlic, crushed and minced
  • 4 cups low sodium chicken stock
  • 1 14 ounce can reduced sodium crushed tomatoes
  • 2 cups fresh tomatoes, diced
  • 1 cup low fat milk
  • ¼ cup fresh basil, chopped
  • ¼ cup fresh parsley, chopped
  • 1 teaspoon black pepper

Directions

  1. In a large saucepan heat the olive oil over medium.
  2. Add the garlic and sauté for 1 minute before adding the chicken stock, canned tomatoes and fresh tomatoes. Cook for 5 minutes, stirring occasionally.
  3. Add the milk, basil, parsley, and black pepper.
  4. Continue to cook, stirring occasionally, until heated through.
  5. Serve immediately.

 

 

Salmon Patties over Fresh Greens

Serves 2-3

Ingredients

  • 3 cups cooked salmon
  • 1 tablespoon olive oil
  • ¼ cup shallots, diced
  • 1 clove garlic, crushed and minced
  • 1 tablespoon fresh chives, chopped
  • ½ cup ground almonds
  • 2 teaspoons lemon zest
  • 1 teaspoon old bay seasoning
  • 1 teaspoon black pepper
  • 6 cups spinach or other salad greens
  • 1 tablespoon balsamic vinegar

Directions

  1. In a sauté pan, heat the olive oil over medium heat. Add the shallots and garlic. Sauté until tender, approximately 2-3 minutes.
  2. Shred the cooked salmon with a fork and place it in a large bowl. Using a slotted spoon, remove the shallots and garlic from the pan and add to the salmon.
  3. Mix in the chives, almonds, old bay seasoning, and black pepper. Mix well.
  4. Form into approximately 6 patties.
  5. Return the pan to medium high heat and add the salmon patties. Cook for approximately 3 minutes on each side, or until nicely browned.
  6. Place the spinach or salad greens on serving plates, drizzles with balsamic vinegar, and place the salmon patties on top to serve.

 

 

 

These recipes and more are found in Madison Miller’s DASH DIET: Guidelines and Recipes: 14-Day Heart Healthy Eating Plan to Jump Start Your Diet, Lose Weight, and Gain Control of Your Health. To get your copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.

Delicious and Classic Christmas Recipes

Book Name : Delicious and Classic Christmas Recipes
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Celebrate the holiday season with a festive array of classic favorites and modern twists. From savory starters to irresistible sweets, these dishes are sure to impress, delight, and bring warmth to any holiday table.

Baked Camembert with Caramelized Cranberries

Serves: 8-10 | Preparation time: 10 minutes | Cooking time: 60 minutes

Ingredients

  • 1 tbsp butter
  • 1 tbsp brandy
  • 2 tbsp brown sugar
  • ½ cup dried unsweetened cranberries
  • 1 8 oz. round Camembert cheese
  • 1 tbsp slivered almonds
  • 1 French baguette bread or crackers

Preparation

  1. Preheat the oven to 350ºF, and place the oven rack in the middle position.
  2. In a small skillet over medium heat, let the butter melt. Add the brandy and brown sugar. Stir until the sugar is dissolved completely. Remove from heat. Add the cranberries, and stir to coat well.
  3. Remove the Camembert cheese rind with a small paring knife, if desired. Place the Camembert in a small oven-proof baking dish. Spoon the cranberry mixture, and sprinkle the slivered almonds on top.
  4. Place in the preheated oven. Bake the cheese until it becomes softer and is heated through, about 10 to15 minutes. Remove from oven, and let stand for 5 minutes.
  5. Serve with thin slices of French baguette or crackers.

Nutritional information per serving:

Calories: 289, Total fat: 16.4 g, Carbohydrates: 23.4 g, Dietary fibers: 0.5 g, Sugars:12.3 g, Proteins: 12.6 g

 

 

Prosciutto Purse

Yields 20 pieces | Preparation time: 10 minutes

Ingredients

  • 20 thin slices of prosciutto
  • 20 cubes of blue cheese or any firm cheese you prefer
  • 20 chive strings
  • 5 fresh ripe figs like Black Mission

Preparation

  1. Wash and cut the figs in quarters.
  2. Place a slice of prosciutto flat on a working surface. Place a cheese cube and a piece of fig in the middle of the prosciutto. Assemble to form a little closed bag.
  3. Secure by tying with a chive string.
  4. Repeat until all the ingredients are gone. Place on a serving plate. Refrigerate. Bring to room temperature before serving, about fifteen minutes. These easy-to-make appetizers can be made up to 6 hours in advance.

Nutritional information per serving:

Calories: 61.3, Total fat: 3.2 g, Carbohydrates: 3.6 g, Dietary fibers: 0.5 g, Sugars: 2.6 g, Proteins: 4.5 g

 

 

Christmas Beer-Glazed Ham

Serves: 16-20 | Preparation time: 40 minutes | Cooking time: 3 hours 30 minutes

Ingredients

  • 1 bone-in, fully cooked ham of 15-16 lbs
  • 30 to 40 whole cloves
  • 2 ½ cup dark beer
  • 1 cup brown sugar
  • 4 tbsp prepared mustard
  • 1 tsp ground ginger
  • 1 tsp ground cardamom

Preparation

  1. Preheat the oven to 325ºF.
  2. Remove the ham’s membrane, leaving it intact around the bone. There should be at least a ¼ inch of fat remaining. With a sharp knife, score the ham’s fat on the two diagonals, to form a diamond pattern. Make sure not cut the meat, but only the fat.
  3. Place the ham in a large roasting pan, fat side up. Insert a clove at the junction of each diamond. Not too deep, you should be able to see them on the surface of the ham.
  4. Pour 1½ cups of beer over the ham. Place the ham uncovered in the oven, and cook for 3 hours. Brush the ham two or three times with some beer.
  5. Remove the ham from the oven and crank up the oven temperature to 400ºF.
  6. While waiting, prepare the glaze. Mix the brown sugar, mustard, ginger, cardamom, and remaining beer in a small mixing bowl.
  7. Brush the ham generously with brown sugar paste. Place back in the oven, and cook for another 30 to 35 minutes until the ham is well glazed.
  8. Let the ham rest for 10 minutes before carving. While the ham is resting, remove the cloves.

Nutritional information per serving:

Calories: 134.7, Total fat: 4.1 g, Carbohydrates: 15.2 g, Dietary fibers: 0.2 g, Sugars: 13.0 g, Proteins: 9.2 g

 

 

Easy Braised Turkey Pie with Chestnuts and Caramelized Pearl Onions

Serves: 8-10 | Preparation time: 30 minutes | Cooking time: 75 minutes

Ingredients

  • 3 lbs boneless and skinless turkey breast
  • 1 cup all-purpose flour
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ cup vegetable oil
  • 2 carrots, peeled and diced
  • 2 celery stalks, trimmed and diced
  • 2 yellow onions, diced
  • ½ cup peas, fresh or frozen
  • 4 cloves of garlic, minced
  • 2 tsp fry thyme
  • 4 cups chicken stock
  • 4 cups of frozen pearl onions, thawed
  • 2 cups cooked whole chestnuts (2 10-oz. cans )
  • 5 cups button mushrooms, quartered (14 oz.)
  • ½ cup fresh parsley, chopped
  • 1 1-lb package of frozen puff pastry thawed in the refrigerator
  • Butter for greasing

 

Preparation

  1. Cut the turkey breast into bite-sized cubes.
  2. In a sealable bag, such as a zip lock, mix the flour with the salt and pepper. Add the turkey, and shake to coat the meat. Keep the remaining flour mix for later use.
  3. Place a heavy, large skillet, such as a cast iron, over medium-high heat. Add 2 tbsp of the vegetable oil. Brown the turkey cubes in small batches on all sides. Add oil as needed. Set the browned turkey aside in a plate and reserve.
  4. Add to the skillet, 1 tbsp of vegetable oil, the carrots, celery, onions, peas, minced garlic, and thyme. Sauté until tender, about 3 to 5 minutes on medium heat. Sprinkle the remaining flour over the vegetables. Stir to coat.
  5. Add the turkey back into the skillet with the vegetables. Pour the stock. Increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover and cook for 20 to 30 minutes, or until the turkey is cooked through.
  6. In the meantime, in another large skillet, add the vegetable oil that is left, and warm over medium-high heat. Fry the mushrooms, chestnuts, and pearls onions. Sauté until the onions are tender and well caramelized, all the liquid has evaporated, and the mushrooms are golden brown, about 20 to 25 minutes.
  7. Add the mushroom mixture to the turkey. Add the parsley, and let simmer, on medium heat, for 5 more minutes. Remove from heat, and let cool.
  8. Taste and season with salt and pepper, if needed.
  9. Up to this point, you can refrigerate the completely cooled-down turkey mixture in an airtight container up to 2 days. If can also be frozen up to two weeks.
  10. Grease with butter a 13 by 9” baking dish. Spoon the turkey mixture in the baking dish. Set aside.
  11. Preheat the oven to 400ºF, and place the oven rack in the middle position.
  12. On a work surface dusted with flour, roll-out 1 sheet of the puff pastry until it covers all the surface of the baking dish and more.
  13. With a small cookie cutter in the shape of a small star, a snowflake, or any other Holiday shape, make a series of 2 to 4 vent holes, in a line across the center of puff pastry.
  14. Place the dough over the baking dish. Cut off the excess dough with a sharp knife.
  15. Brush the dough with the egg yolk. At this point, you can refrigerate the turkey pie for up to 4 hours before baking. Just cover it with a plastic wrap.
  16. Place the turkey pie on a baking sheet, and place in the oven. Bake for 45 minutes, or until the crust is well cooked and golden.
  17. Remove from the oven, and let the pie rest for 10 minutes before serving.

Nutritional information per serving:

Calories: 568, Total fat: 26.4 g, Carbohydrates: 43.2 g, Dietary fibers: 4.8 g, Sugars: 21.2 g, Proteins: 38.2 g

 

 

Spiced Red Cabbage

Serves: 6 | Preparation time: 20 minutes | Cooking time: 90 minutes

Ingredients

  • 1 medium-sized red cabbage, trimmed and quartered
  • 1 large red onion, diced
  • 1 Granny Smith apple, peeled, cored, and shredded
  • 2 garlic cloves, minced
  • ⅛ tsp ground clove
  • ¼ tsp ground nutmeg
  • 2 tbsp brown sugar, packed
  • 2 tbsp balsamic vinegar
  • 2 tbsp butter
  • Salt and freshly ground pepper

Preparation

  1. Preheat the oven to 300ºF, and place the oven rack in the middle position.
  2. Remove the heart from each quarter of the cabbage. Shred the cabbage with a sharp knife or a mandolin.
  3. Place the shredded cabbage on a baking dish. Toss in the diced onions and the shredded apple.
  4. In a small mixing bowl, stir together the minced garlic, the clove, the nutmeg, the sugar, and the vinegar. Season with salt and pepper to taste.
  5. Pour the mixture over the cabbage, onions, and apple mix. Stir to combine all the ingredients well.
  6. Dice the butter into small pieces and sprinkle them over the cabbage mix. Cover the baking dish with a lid or aluminum foil.
  7. Place in the oven, and bake for 90 minutes until the cabbage is fork tender. After 45 minutes, toss the cabbage mix a few times and continue cooking.
  8. Remove from oven, taste, and adjust seasoning with salt and freshly ground pepper if needed. Serve warm.

Nutritional information per serving:

Calories: 122.7, Total fat: 4.1, Carbohydrates: 23.2, Dietary fibers: 4.2, Sugars: 14.8, Proteins: 2.7

 

 

Bûche de Noël

Serves: 12 | Preparation time: 60 minutes | Cooking time: 12 minutes

Ingredients

Cake’s ingredients

  • 4 large eggs
  • 1 cup white sugar
  • ¾ cup all-purpose flour
  • 2 tbsp cacao
  • ¼ tsp salt
  • 2 tsp baking powder

Chestnut cream

  • 1 lb unsalted butter
  • 1 15.5 oz chestnut vanilla purée
  • 1 ½ cup icing sugar
  • 1 tbsp dark rum or rum extract

Chocolate frosting

  • ¾ cup unsalted butter, at room temperature
  • 2 cups icing sugar
  • 1 tsp pure vanilla extract
  • 3 tbsp strong coffee
  • 3 semi-sweet chocolate squares, melted

Preparation

  1. Preheat the oven to 400ºF, and place the oven rack in the middle position.
  2. Grease a jumbo-sized rimmed baking sheet (fifteen-inch by twenty-inch), and line it with parchment paper or waxed paper.
  3. In a large mixing bowl, beat the eggs and sugar until light and fluffy, about two to three minutes. Add the flour, cocoa, salt, and baking powder. Beat until well combined.
  4. Pour the cake batter on the prepared baking sheet. The batter should be spread out evenly. Bang the baking sheet two or three times on the counter to make sure no air bubble formed in the batter.
  5. Place in the oven, and bake for twelve minutes.
  6. While the cake is cooking, dampen a large, clean kitchen towel, and place it flat on a working surface. Dust the towel with some powdered sugar.
  7. When ready, remove the cake from the oven, and place the damp towel flat on the cake, dusted side up. Reverse the cake immediately.
  8. Roll the cake with the towel to give it the rolled shape and set aside.
  9. To make the chestnut cream, start by beating the butter at high speed until creamy. Add the chestnut purée and rum. Mix until well combined. Add ½ cup of the icing sugar at a time and beat on high speed. Repeat until all the icing sugar has been used.
  10. The cake should have had time to cool down enough while you prepared the chestnut cream. Unroll the cake, and with a spatula, smear the chestnut cream all over the cake. Roll it back, and place on a serving plate. You can prepare the bûche up to this point, and freeze it up to four weeks.
  11. Prepare the chocolate frosting. In another mixing bowl, beat the butter until creamy. Add the melted chocolate, vanilla, and coffee to the butter. Add the icing sugar by increments of half a cup at a time. Beating on high speed until you get a fluffy frosting.
  12. Cut off two to three inch of cake from one end and place it on the side to make a branch. Frost the log cake with a spatula. With a fork, in long stoke, make some long line to reproduce tree bark. Decorate with your favorite Christmassy small ornaments.
  13. Refrigerate the bûche de Noël until ready to serve. Let it at room temperature before serving for at least thirty minutes.

Note: Chestnut vanilla cream can be found in grocery stores with the baking products. If you cannot find it, you can use the regular chestnut purée; just add two teaspoons of pure vanilla extract to the recipe.

Nutritional information per serving:

Calories: 393, Total fat: 16.3 g, Carbohydrates: 59.5 g, Dietary fibers: 2.0 g, Sugars: 46.9 g, Proteins: 4.8 g

 

 

 

***These recipes and more are found in Sarah Spencer’s Christmas Feast Cookbook: The Very Best Classic and New Recipes. To get your copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.

Delicious and Sweet Holiday Treats

Book Name : Delicious and Sweet Holiday Treats
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Get into the holiday spirit with these delightful Christmas cookie and candy recipes that are perfect for gifting to friends and family! From buttery toffee and creamy fudge to festive glazed cookies, these homemade treats are easy to make and guaranteed to spread joy. Whether you’re filling up gift tins or sharing at holiday parties, these sweet creations will make your season merry and memorable!

Classic Chocolate Fudge

Let’s begin with a classic that everyone loves: chocolate fudge. In theory, this will last for two weeks in your fridge! (We know, we know – we thought that was funny too.)

Serves 20 | Prep. time 15 min. | Cooking time 1 hour

Ingredients

  • 3 cups granulated sugar
  • ⅔ cup unsweetened cocoa powder
  • Pinch salt
  • 1 ½ cups whole milk
  • ¼ cup butter
  • 1 ½ teaspoons vanilla
  • ½ cup chopped pecans or walnuts

Directions

  1. Line an 8×8 baking pan with foil and coat the foil with cooking spray.
  2. Lightly oil the sides of a medium, thick-bottomed saucepan. In it, combine the sugar, cocoa, salt, and milk.
  3. Place the pot over medium heat and cook, stirring with a wooden spoon, until the mixture comes to a boil. Ensure that no sugar crystals are stuck to the sides of the pot.
  4. Reduce the heat to low and clip a candy thermometer to the side of the pot, arranging it so the bulb does not touch the bottom of the pot.
  5. Cook without stirring until the mixture reaches 234°F.
  6. Remove the pot from the heat and add the butter and vanilla but DO NOT STIR.
  7. Set the pot aside to cool to 110°F, add nuts if using, and then mix vigorously with a wooden spoon. After 5–10 minutes you will notice the mixture is thickening and losing some of its shine.
  8. Quickly pour the fudge into the prepared pan. Let it cool completely and cut into squares.

 

 

English Butter Toffee

This is a perfect recipe for gift-giving because it makes such a large batch. You can customize it by adding your favorite nuts; almonds, pecans, walnuts, Brazil nuts, and pistachios are all delicious. You can also alternate between milk, dark, and white chocolate on top!

Serves 30 | Prep. time 5 min. | Cooking time 15 min.

Ingredients

  • 2 butter
  • 2 cups granulated sugar
  • ¼ teaspoon salt
  • 2 cups semi-sweet chocolate chips
  • 1 cup finely chopped nuts
  • ½ teaspoon sea salt, for sprinkling

Directions

  1. Cover a baking sheet with foil and coat the foil with cooking spray.
  2. In a heavy-bottomed saucepan, melt the butter and stir in the sugar and salt. Bring the mixture to a boil and cook until it reaches 285°F, stirring occasionally.
  3. Pour the toffee onto the prepared baking pan and spread it out.
  4. Sprinkle chocolate chips on top and let them sit for a minute or two to soften. Spread the melted chocolate with a spatula, and sprinkle the nuts and salt on top.
  5. Refrigerate until set, and then break into serving pieces.

 

 

Spiced Fruit Jelly Drops

These jelly candies, with just a hint of spices, are always a favorite in our family. They make the perfect gift.

Serves 48 | Prep. time 30 min | Cooking time 30 min | Chill time 2 hours

Ingredients

  • 1 cup cranberry juice
  • 1 cup pulp free orange juice
  • 4 envelopes unflavored gelatin
  • 5-6 drops clove candy flavoring oil
  • 3 ½ cups sugar
  • Mint leaves for garnish, optional

Directions

  1. In a large saucepan combine the cranberry juice and the four envelopes of gelatin. Stir briefly and set aside to dissolve for several minutes.
  2. In a separate saucepan bring the orange juice to a low boil over medium to medium high heat.
  3. Pour the orange juice into the saucepan with the cranberry and gelatin mixture and stir.
  4. Next, add in the clove flavoring oil and 3 cups of sugar. Bring the liquid to a boil, reduce the heat to low and simmer for approximately 20 minutes, stirring frequently.
  5. Line an 8×8 inch baking pan with plastic wrap so that all of the interior surfaces are covered.
  6. Remove the saucepan from the heat and pour the contents into the plastic wrap lined baking pan.
  7. Place the pan in the refrigerator to chill for at least 4 hours.
  8. Remove the pan from the refrigerator and dust the top with part of the remaining sugar.
  9. Using the plastic wrap for leverage, lift the jelly out of the pan and flip it over onto a countertop, sugar side down.
  10. Remove the plastic wrap and sprinkle some more sugar over the surface.
  11. Cut the jelly into squares or use a small cookie cutter if you prefer shapes.
  12. Once the jellies are cut, toss them in a little more sugar to completely coat all of the sides.
  13. Garnish with fresh mint leaves before serving or gifting, if desired.

 

 

Snickerdoodle Truffles

If you enjoy Snickerdoodle cookies, why not try these melt-in-your-mouth Snickerdoodle truffles? You won’t regret it. Best of all, there is no cooking involved!

Serves 36 | Prep. time 30 min. | Chill time 2 hours

Ingredients

  • ½ cup cream cheese, softened
  • ½ cup butter, softened
  • ½ cup sugar
  • ½ cup light brown sugar
  • 1 cup almond flour
  • 2 teaspoons pure vanilla extract
  • ¼ teaspoon salt
  • 2 teaspoons cinnamon
  • 2 cups white chocolate pieces
  • 1 tablespoon dark brown sugar

Directions

  1. Line a baking sheet with parchment paper.
  2. In a bowl combine the cream cheese, butter, sugar, light brown sugar, almond flour, vanilla extract, salt and 1 teaspoon of cinnamon. Mix until creamy.
  3. Use a small scoop or spoon to scoop out small rounded mounds onto the parchment lined baking sheet.
  4. Place the truffles in the freezer for at least 2 hours.
  5. In a double boiler, melt together the remaining cinnamon, white chocolate pieces, and dark brown sugar.
  6. Dip each of the truffles quickly into the melted white chocolate. Tap gently to remove any excess and transfer the truffles back onto the baking sheet.
  7. Keep refrigerated until ready to serve or gift.

 

 

Old South Pralines

Sweet and crunchy. It’s the perfect snack for a lazy day in your pajamas. The kids love to make this with me, and the house smells so sweet! Everyone who tastes these sweet pecan pralines will ask for the recipe.

Serves 24 | Prep. time 15 min. | Cooking time 10 min.

Ingredients

  • 1 cup brown sugar
  • 1½ cups white sugar
  • ½ cup salted butter
  • ½ cup milk or heavy cream
  • 1 teaspoon vanilla extract
  • ½ teaspoon maple extract
  • ½ teaspoon salt
  • 1½ cups pecans, chopped

Directions

  1. Line a baking sheet with parchment paper.
  2. In a large saucepan, combine all of the ingredients and heat over medium-high heat, stirring frequently until boiling.
  3. Let boil for several minutes, stirring continuously, until the temperature registers 240°F on a candy thermometer.
  4. Remove from heat and continue stirring until the mixture begins to thicken and take on a bit of a grainy texture.
  5. Drop by spoonfuls onto the parchment-lined baking sheets and let cool completely.

 

 

Cranberry White Bark

Sometimes, the simplest is the tastiest, and this is exactly what you get with this easy-to-prepare 4-ingredient white chocolate bark.

Makes 1 pound | Prep. time 10 min. | Cooking time 10 min. | Chill time 2 hours

Ingredients

  • ½ cup mixed nuts, chopped
  • 2 cups white chocolate chips
  • ½ cup dried cranberries
  • 5 ounces chopped white candy coating

Directions

  1. In a microwave bowl, melt the white chocolate chips and the white candy coating in increments of 30 seconds, stirring each time until it is smooth.
  2. Blend half of the cranberries and ¾ cup of the nuts into the chocolate mixture. Spread it onto a sheet of waxed paper and place it on a baking sheet.
  3. Sprinkle with the rest of the pistachios and the cranberries. Chill until it becomes firm and break it into pieces, about 2 hours.

 

 

Glazed Italian Christmas Cookies

Yields 60 cookies

Ingredients

  • ½ cup butter
  • 2 cups white sugar
  • 4 large eggs
  • 3 tablespoons baking powder
  • 2 tablespoons pure vanilla extract
  • 2 tablespoons pure almond extract
  • 4 cups flour

Frosting

  • 2 cup icing sugar
  • ½ cup milk
  • 1 teaspoon almond pure extract
  • Food coloring, if desired
  • Sugar sprinkle for decoration, if desired

Directions

  1. With an electric mixer, cream the butter and the sugar until smooth.
  2. Add the eggs one by one, beating at medium speed.
  3. Add the baking powder, vanilla, and almond extract.
  4. Gradually add the flour one cup at a time. Mix until you have a ball of firm dough.
  5. Split the dough in two and form two balls. Wrap in plastic wrap, and chill dough in the refrigerator for 2 hours.
  6. Preheat the oven to 375°F, and place the oven rack in the middle position.
  7. Place one of the dough balls on a lightly floured surface. Roll out the dough to ¼” thick. Cut the cookies out using Christmas-shaped cookie cutters. Keep the second dough balls in the refrigerator until you are ready to use it.
  8. Place the cutout cookies on ungreased cookie sheets lined with parchment paper.
  9. Place in the preheated oven, and bake for 8-10 minutes, until the edges of the cookies start to brown.
  10. Remove from the oven, and let the cookies rest for 10 minutes before placing on a wire rack. Let them cool down completely before glazing them.
  11. While the cookies are cooling down, you can prepare the glaze. In a small bowl, place the icing sugar. Add the almond extract and just enough milk to make a nice frosting consistency.
  12. To glaze, dip the top of the cooled-down cookies into the glaze. Decorate with pearls or colored sugar or sprinkles. Let dry completely before serving.

 

 

 

***These recipes and more are found in Louise Davidson’s Celebrate Christmas: 75 Sweet Treats Recipes for the Holidays. To get your copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.

Delicious Make-Ahead Holiday Recipes

Book Name : Delicious Make-Ahead Holiday Recipes
Buy Now

Make your holidays stress-free and delicious with easy make-ahead recipes that save time and keep you organized. Perfect for holiday dinners, potluck parties, or cozy family gatherings, these dishes ensure you spend less time in the kitchen and more time enjoying the season. Plan ahead, cook ahead, and celebrate without the stress!

Stuffed Dates Wrapped in Bacon

This yummy appetizer can be made in advance and it’s perfect for every occasion. Sweet dates, creamy cream cheese, and salty bacon make for a perfect flavor.

Serves 4 | Prep. time 20 minutes | Cooking time 10-15 minutes

Ingredients

  • 16 dates
  • 8 slices bacon, sliced in half
  • 4 ounces cream cheese, softened

On serving day

  • 2 tablespoons balsamic glaze

Directions

To prepare for the freezer

  1. Cut each date halfway through and remove the pit.
  2. Stuff the halved dates with cream cheese. Wrap each with the bacon strips, sealing with a toothpick.
  3. Arrange the dates on a baking sheet lined with parchment paper. Freeze them for up to 1 month.

On serving day

  1. Preheat oven to 400°F (204°C).
  2. Bake the stuffed dates for about 10-15 minutes until the bacon is crispy.
  3. Right before serving, drizzle the balsamic glaze on top of the dates.

Nutrition Facts

Calories 401, fat 25 g, carbs 28 g, sugar 22 g, Protein 17 g, sodium 965 mg

 

 

Butternut Squash Soup

One of my favorite soups is butternut squash soup. It’s creamy and full of flavor, and the best part is that it can be prepared ahead of time and frozen for later use.

Serves 4 | Prep. time 20 minutes | Cooking time 25 minutes

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, diced finely
  • 2 pounds butternut squash, peeled and diced into cubes
  • 3½ cups vegetable stock
  • 1 cup heavy cream
  • 1 tablespoon turmeric powder
  • salt and pepper to taste

On serving day

  • 4 tablespoons heavy cream
  • Chopped parsley for garnish

Directions

To prepare for freezing

  1. In a large pot warm the olive oil and cook the diced onion for about 2-3 minutes.
  2. Stir in the diced butternut squash and cook for about 2-3 minutes more.
  3. Pour in the vegetable stock and stir in the turmeric powder and season with salt and pepper to taste.
  4. Cook for about 10-15 minutes until the butternut squash is fork-tender.
  5. Using a blender stick or a blender, puree into a creamy soup.  Make sure it becomes lump-free and smooth.
  6. Stir in the heavy cream and mix until combined.
  7. Let the whole soup cools completely and transfer it to a freezer-friendly container and freeze it for up to 1 month.

On serving day

  1. Thaw the soup completely before warming up.
  2. Place the soup in a saucepan and warm over low heat for 15-20 minutes or until warm.
  3. Adjust consistency with water or vegetable stock if needed.
  4. To serve, ladle the soup into serving bowls, and drizzle heavy cream on top if desired.
  5. Garnish with chopped parsley and enjoy with crusty bread if desired.

Nutrition Facts

Calories 298, fat 18 g, carbs 33 g, sugar 8 g, Protein 4.3 g, sodium 147 mg

 

 

Ground Turkey and Tater Tot Casserole

Ground turkey and tater tot casserole is a delicious lunch or dinner idea for the whole family or guests. You can prepare almost everything ahead of time.

Serves 4 | Prep. time 20 minutes | Cooking time 35-40 minutes

Ingredients

  • 2 tablespoons olive oil
  • 2 pounds ground turkey
  • 1 onion, diced
  • 2 garlic cloves, minced
  • Kosher salt and freshly ground black pepper, to taste
  • 1 teaspoon dried oregano
  • 1 (14-ounce) can crushed tomatoes
  • 2 tablespoons chopped fresh basil
  • 1 carrot, peeled and grated
  • 10 ounces tater tots

On serving day

  • 2 cups cheddar cheese, shredded

Directions

To prepare for freezing

  1. In a large nonstick frying pan over medium heat, heat the olive oil.
  2. Add the onion, garlic, ground turkey, and grated carrot. Season with salt and pepper. Cook until the turkey is no longer pink, about 5-6 minutes. Take care of breaking up the ground turkey into small pieces as it cooks with a spatula or wooden spoon.
  3. Stir in the oregano, basil, and crushed tomatoes. Mix until well-combined.
  4. Cook for about 2-3 minutes more and transfer the mixture to a well-greased 9×13-inch baking dish.
  5. Top the whole casserole with tater tots.
  6. Let the casserole cool completely. Cover the baking dish and freeze for up to 1 month.

On serving day

  1. Preheat oven to 350°F (177°C).
  2. Top the casserole with cheddar cheese.
  3. Bake for about 30 minutes or until the cheese is golden-brown.
  4. Serve warm.

Nutrition Facts

Calories 886, fat 57 g, carbs 50 g, sugar 2 g, Protein 83 g, sodium 1408 mg

 

 

Beef Stroganoff

A luxurious pasta and beef dish that will wow your guests!

Serves 4 | Prep. time 20 minutes | Cooking time 15-20 minutes

Ingredients

  • 1 pound ground beef
  • ½ cup onion, diced
  • 2 garlic cloves, minced
  • ¼ cup button mushrooms, diced
  • 1 tablespoon Worcestershire sauce
  • 1 (10-ounce) can cream of mushroom soup
  • ½ cup sour cream
  • 1 tablespoon flat-leaf parsley, chopped
  • Kosher salt and freshly ground black pepper, to taste

On serving day

  • 1 pound fusilli

Directions

To prepare for freezing

  1. In a large nonstick frying pan over medium heat, warm the olive oil.
  2. Cook the ground beef with the onion and garlic until the ground beef is well browned and no longer pink, about 6-7 minutes. Take care of breaking up the ground meat into small pieces as it cooks.
  3. Stir in the mushrooms and Worcestershire sauce.
  4. Stir in the cream of mushroom soup and sour cream. Cook for about 2-3 minutes.
  5. Season with salt and pepper and stir in the chopped parsley.
  6. Let everything cool slightly. Transfer into an airtight container or freezer bag and freeze for up to 1 month.

On serving day

  1. Cook the fusilli pasta in salted water for about 7 minutes or until al dente. In the meantime, warm the beef sauce in a pot.
  2. Serve the warmed beef stroganoff over the cooked pasta.

Nutrition Facts

Calories 746, fat 18 g, carbs 92 g, sugar 5 g, Protein 51 g, sodium 590 mg

 

 

Porcini Mushroom and Vegetable Nut Roast

If you want to try a vegetarian roast this holiday season, this recipe has it all. You will love the satisfying flavor combination of vegetables and nuts.

Serves 4 | Prep. time 20 minutes | Cooking time 35-40 minutes

Ingredients

  • ¼ cup porcini mushrooms, diced
  • 1 cup breadcrumbs
  • Kosher salt and freshly ground black pepper, to taste
  • 1 onion, diced
  • 1 carrot, peeled and grated
  • 1 celery stick, finely diced
  • 1 parsnip, peeled and grated
  • ½ pound chestnut mushrooms, diced
  • 2 garlic cloves, minced
  • 2 cups cooked quinoa
  • ½ cup chopped walnuts
  • 1 cup vacuum-packed cooked chestnuts, chopped
  • 2 large eggs, room temperature
  • 3 tablespoons flat-leaf parsley, chopped

Directions

To prepare for freezing

  1. In a large mixing bowl, combine the breadcrumbs, salt and pepper, onion, carrot, celery, parsnip, porcini and chestnut mushrooms, garlic, quinoa, walnuts, chestnuts, eggs, and parsley.
  2. Transfer the whole mixture into a well-greased loaf pan lined with parchment paper.
  3. Cover the pan and freeze until ready to bake, up to 1 month.

On serving day

  1. Preheat oven to 350°F (177°C).
  2. Bake the roast for about 35-40 minutes or until fully cooked.
  3. Let it cool slightly before serving.

Nutrition Facts

Calories 600, fat 18 g, carbs 86 g, sugar 5 g, Protein 23 g, sodium 262 mg

 

 

Duchess Potatoes

Duchess potatoes are an easy yet impressive side dish.

Serves 4 | Prep. time 20 minutes | Cooking time 45 minutes

Ingredients

  • 2½ pounds Yukon gold potatoes, diced into cubes
  • 1 tablespoon kosher salt
  • 6 garlic cloves, minced
  • 6 tablespoons unsalted butter
  • ¼ cup heavy cream
  • Pinch of ground nutmeg
  • Kosher salt and freshly ground black pepper, to taste
  • 3 large egg yolks

On serving day

  • Chopped flat-leaf parsley
  • Grated parmesan cheese, for garnish

Directions

To prepare for freezing

  1. Place the potatoes in a large pot filled with salted water. Bring to a boil and cook until fork tender, about 20-25 minutes.
  2. Drain well. In a large bowl, mash the potatoes with a potato masher.
  3. Stir in the garlic, butter, heavy cream, nutmeg, salt and pepper, and egg yolks.
  4. Transfer the mixture to a piping bag. Pipe out into floret shapes on a baking sheet lined with parchment paper.
  5. Cover and freeze for up to 1 month.

On serving day

  1. Preheat oven to 350°F (177°C). Bake the duchess potatoes for about 20 minutes.
  2. Garnish with parsley and parmesan cheese before serving.

Nutrition Facts

Calories 467, fat 26 g, carbs 47 g, sugar 3 g, Protein 11 g, sodium 2024 mg

 

 

Green Bean Casserole

Green bean casserole is a traditional side dish served around the holidays. Enjoy this convenient version that you can freeze before serving.

Serves 4 | Prep. time 20 minutes | Cooking time 35-40 minutes

Ingredients

  • 1 pound green beans, trimmed
  • 1 tablespoon unsalted butter
  • 1 red onion, thinly sliced
  • 2 garlic cloves, minced
  • 6 ounces cremini mushrooms, sliced
  • 2 tablespoons all-purpose flour
  • 1 cup low-sodium chicken stock
  • 1 cup whole milk
  • Kosher salt and freshly ground black pepper, to taste

On serving day

  • ½ cup breadcrumbs

Directions

To prepare for freezing

  1. In a large nonstick frying pan over medium heat, melt the butter.
  2. Cook the onion until soft, about 2-3 minutes.
  3. Stir in the garlic and mushrooms. Cook for about 10 minutes and stir in the flour.
  4. Stir in the green beans.
  5. Pour in the chicken stock and whole milk. Season with salt and pepper.
  6. Remove from heat and let the whole mixture cool completely.
  7. Transfer into a well-greased 9×13-inch well-baking dish. Cover with a lid or plastic wrap.

On serving day

  1. Preheat oven to 350°F (177°C).
  2. Top the green bean casserole with the breadcrumbs.
  3. Bake for about 25 minutes until golden-brown and crispy.
  4. Serve warm.

Nutrition Facts

Calories 192, fat 6 g, carbs 28.6 g; sugar; 7 g, Protein 7 g, sodium 345 mg

 

 

Christmas Cake

Christmas cakes are very popular over the holidays and this recipe is my favorite version. It’s also gluten-free!

Serves 8 | Prep. time 20 minutes | Cooking time 2 hours

Ingredients

  • 2 large eggs, room temperature
  • 6 ounces cream cheese, softened
  • 1 cup almond meal
  • 1 cup gluten-free flour
  • ⅓ cup almonds, chopped
  • ⅓ cup pecans, chopped
  • ⅓ cup hazelnuts, chopped
  • ¼ cup walnuts, chopped
  • 1 ½ tablespoons brandy
  • 1 cup sultanas
  • 1 cup dried figs, very finely chopped
  • ½ cup currants
  • ½ cup dried prunes
  • ½ cup dried cranberries
  • 2 teaspoons orange zest
  • ½ cup cherry wine
  • 1 teaspoon ground cinnamon
  • 1 cup brown sugar

On serving day

  • 3 tablespoons apricot preserve

Directions

To prepare for freezing

  1. Preheat oven to 300°F (149°C).
  2. In a large mixing bowl, combine the sultanas, dried figs, currants, prunes, cranberries, and orange zest. Drizzle with brandy and cherry wine.
  3. Let the mixture soak for about 2 hours.
  4. In another large mixing bowl, combine the cream cheese, eggs, almond meal, gluten-free flour, almonds, pecans, hazelnuts, and walnuts.
  5. Stir in the cinnamon and brown sugar. Mix until fully combined.
  6. Add the soaked dried fruits and mix until fully combined.
  7. Transfer the cake mixture into a well-greased 8×8-inch brownie pan lined with parchment paper. Bake for about 2 hours.
  8. Let the cake cool completely. Cover with plastic wrap and freeze for up to 2 weeks.

On serving day

  1. Thaw the cake at room temperature.
  2. To serve, brush the surface of the cake with the apricot jam and cut it into slices.

Nutrition Facts

Calories 493, fat 23 g, carbs 65 g, sugar 41 g, Protein 9 g, sodium 129 mg

 

 

 

***These recipes and more are found in Louise Davidson’s Make-Ahead Holiday Cookbook: Festive Recipes to Make in Advance from Appetizers to Desserts for Stress-Free Holidays. To get your copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.

Easy Thanksgiving Recipes!

Book Name : Easy Thanksgiving Recipes!
Buy Now

Make your Thanksgiving meal stress-free and delicious with easy recipes that impress. From savory mains to mouthwatering sides and desserts, these simple dishes will bring joy to your holiday table without the hassle.

Blue Cheese and Pear Tart

The use of premade bread dough makes this an easy, elegant holiday appetizer that will please your guests, while giving you time to enjoy their company.

Serves: 8 | Prep Time: 15 minutes | Cook Time: 20 minutes

Ingredients

  • 1 package puff pastry
  • ¼ cup olive oil, divided
  • ½ cup shallots, sliced
  • 1 cup blue cheese, crumbled
  • ½ cup walnut, chopped (optional)
  • 2 large pears, sliced
  • 1 tablespoon fresh rosemary
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 tablespoon honey

Directions

  1. Preheat oven to 400°F/204°C.
  2. Heat one tablespoon of the olive oil in a sauté pan over medium heat. Add the shallots and sauté for 3-5 minutes, or until tender and slightly translucent. Set aside.
  3. Lightly oil a large baking sheet. Roll the dough and place it on the baking sheet. Using your hands, thin the dough and spread it out along the baking sheet until it is about ¼-inch thick or just slightly thinner.
  4. Brush liberally with the olive oil.
  5. Add the shallots to the top of the dough, followed by the blue cheese, walnuts (if desired), and then the pears.
  6. Season with rosemary, salt, and black pepper.
  7. Place in the oven and bake for approximately 20 minutes, or until crust is golden.
  8. Drizzle with honey and serve warm.

 

 

Holiday Roast with Horseradish Sauce

Nothing beats the ease of a slow cooker during the holidays. This roast is dressed with creamy horseradish sauce at the end.

Serves: 8-10 | Prep Time: 15 minutes | Cook Time: 6 hours

Ingredients

  • 1 3-4 lbs sirloin roast
  • 4 cloves garlic, crushed and minced
  • 1 teaspoon thyme
  • 2 teaspoons rosemary
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 tablespoons olive oil
  • ½ cup beef stock
  • ¼ cup dry red wine
  • 1 cup sour cream
  • 2 tablespoons prepared horseradish
  • 1 tablespoon chives, chopped
  • 1 teaspoon lemon zest
  • 1 teaspoon black pepper

Directions

  1. In a bowl, combine the crushed garlic, thyme, rosemary, salt, and black pepper. Rub the mixture all over the sirloin roast.
  2. Heat the olive oil in a skillet over medium high heat and sear the roast on all sides until browned.
  3. Transfer the roast to a large slow cooker.
  4. Add the beef stock and red wine to the pan. Reduce over medium heat, while scraping the pan. Remove from heat and add to the slow cooker.
  5. Cover and cook on low for 6 hours, or until desired doneness is reached.
  6. Meanwhile combine the sour cream, horseradish, chives, lemon zest, and black pepper. Mix well, cover, and refrigerate until ready to serve.
  7. Remove the roast from the slow cooker and let rest ten minutes before slicing and serving with horseradish sauce.

 

 

Cornbread Casserole

A “fix it and forget it” dish for your holiday table will be unforgettable with your guests.

Serves: 8 | Prep Time: 10 minutes | Cook Time: 4 hours

Ingredients

  • 5 cups dry cornbread crumbs
  • 3 cups dry seasoned bread crumbs
  • 4 cups chicken stock
  • 1 ½ cups sour cream
  • 1 cup yellow onion, chopped
  • 1 cup celery, diced
  • 3 eggs, beaten
  • 1 tablespoon dried sage
  • 1 teaspoon dried tarragon
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • Scallions, sliced for garnish.

Directions

  1. Combine both of the bread crumbs in a large slow cooker.
  2. In a bowl, combine the chicken stock and sour cream. Mix well.
  3. Add the liquid, onion, celery, egg, sage, tarragon, salt, and black pepper to the bread crumbs. Mix well, making sure all of the dry bread crumbs are incorporated with the liquid.
  4. Cover and cook on low for 4 hours.
  5. Transfer to a serving dish and garnish with scallions before serving.

 

 

Tricolor Roasted Vegetables

Simple and elegant, the colors of this dish are just as beautiful as the rustic flavors.

Serves: 8 | Prep Time: 10 minutes | Cook Time: 35 minutes

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Ingredients

  • 4 cups tricolored baby carrots
  • 2 cups parsnips, cut into I ½ inch chunks
  • 2 cups beets, cut into chunks
  • ¼ cup olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon coarse sea salt
  • 1 teaspoon coarse ground black pepper
  • ¼ cup fresh parsley, chopped

Directions

  1. Preheat the oven to 425°F/218°C and line a baking sheet with aluminum foil.
  2. Combine the baby carrots, parsnips, and beets in a bowl. Drizzle with olive oil and balsamic vinegar. Toss to coat.
  3. Spread the vegetables out on the baking sheet and season with sea salt and black pepper.
  4. Place in the oven and bake for 35-40 minutes or until tender, turning once halfway through.
  5. Let cool slightly before transferring to a serving dish. Garnish with fresh parsley before serving.

 

 

White Chocolate Cranberry Dump Cake

All the tastes of the holidays, married perfectly in a slow cooker with minimal effort from you.

Serves: 8 | Prep Time: 5 minutes | Cook Time: 3 hours

Ingredients

  • 3 cups chunky cranberry sauce (homemade or canned)
  • 1 teaspoon vanilla extract
  • ½ teaspoon cinnamon
  • 1 standard size white cake mix
  • ½ cup butter, melted
  • 1 ½ cup white chocolate baking pieces, like white chocolate chips
  • 2 teaspoons orange zest
  • Fresh cream for garnish

Directions

  1. Lightly oil the inside of a large slow cooker.
  2. Add the cranberry sauce, vanilla extract, and cinnamon to the slow cooker, mix gently.
  3. Add the cake mix on top of the cranberry sauce and pour the melted butter on top.
  4. Top the cake mix with white chocolate pieces and orange zest.
  5. Cover and bake on high for approximately 3 hours.
  6. Serve with fresh cream, if desired.

 

 

 

***These recipes and more are found in Louise Davidson’s Thanksgiving Cookbook – Easy Stress-Free Holiday Recipes. To get your own copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.

Vintage Cookie Recipes!

Book Name : Vintage Cookie Recipes!
Buy Now

Bake your way back in time with these vintage cookie recipes that are as delightful today as they were decades ago. Perfect for any occasion, these classic treats bring the perfect blend of comfort and nostalgia to your kitchen.

Espresso Fudge Cookies

Indulge in the rich, velvety flavor of homemade fudge cookies with this exceptional vintage recipe I got from my dear Aunt Eunice. The addition of espresso gives them a lovely kick!

Makes 16 | Prep. time 10 minutes | Cooking time 10-12 minutes | Resting time 45 minutes

Ingredients

  • ½ tablespoon pure vanilla extract
  • 3 large egg whites
  • Pinch of kosher salt
  • 1 teaspoon espresso powder
  • 1 cup unsweetened cocoa powder
  • 2¼ cups powdered sugar
  • 1 cup chocolate chips
  • 1 cup mixed nuts, finely chopped

Directions

  1. Beat the vanilla extract and egg whites in a large mixing bowl until foamy.
  2. In another large mixing bowl, combine the salt, espresso powder, cocoa powder, and sugar.
  3. Gently add the espresso mixture to the egg white mixture, folding to combine.
  4. Using a cookie scoop, drop the batter onto a baking sheet lined with parchment paper. Let rest at room temperature for 45 minutes.
  5. In the meantime, preheat oven to 350°F (177°C).
  6. Bake for 10-12 minutes or until golden brown on the edges.
  7. Let cool completely before serving, or store the cookies in an airtight container.

Nutrition per serving

Calories 88, fat 1 g, carbs 19 g, sugar 16 g, Protein 2 g, sodium 47 mg

 

 

Peanut Butter Cookies

Believed to have originated in the US in the early 20th century, around the 1930s and 1940s, the peanut butter cookie came about from the rise of peanut butter-based recipes after it became popular in the early 1900s. Since then, this cookie has become a classic American treat. My Mom used to make this especially for my sister Helen, who loves anything with peanut butter!

Makes 24 | Prep. time 10 minutes | Cooking time 8-10 minutes

Ingredients

  • ½ cup shortening
  • 3 tablespoons whole milk
  • 1¼ cups light brown sugar
  • ¾ cup smooth peanut butter
  • 1 tablespoon pure vanilla extract
  • 1 large egg
  • Pinch of kosher salt
  • 1 teaspoon baking soda
  • 1¾ cups all-purpose flour

Directions

  1. Preheat oven to 375°F (191°C). Line 2 baking sheets with parchment paper.
  2. Whisk the shortening, milk, brown sugar, peanut butter, and vanilla extract in a large mixing bowl until smooth.
  3. Mix in the egg until well combined.
  4. Combine the salt, baking soda, and flour in a medium mixing bowl. Gradually add it to the shortening mixture, combining until a smooth batter forms.
  5. Using a cookie scoop, shape the batter into bite-sized balls. Arrange them on the prepared baking sheets. Flatten the balls with a fork.
  6. Bake for 8-10 minutes or until golden brown.
  7. Let cool completely before serving, or store the cookies in an airtight container.

Nutrition per serving

Calories 165, fat 8 g, carbs 19 g, sugar 11 g, Protein 3 g, sodium 146 mg

 

 

Christmas Pinwheel Cookies

The origins for these classic holiday cookies is not exactly know, but nonetheless these are fun, delicious, and beautiful cookies that will make a great addition to your holiday table!

Makes 12 | Prep. time 10 minutes | Cooking time 12 minutes | Chilling time 8 hours

Ingredients

  • 1 cup powdered sugar
  • 1 cup unsalted butter, at room temperature
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 ½ teaspoons almond extract
  • 2 ½ cups all-purpose flour
  • 1 teaspoon kosher salt
  • ½ teaspoon red or green food coloring

Directions

  1. Beat the sugar and butter in a large mixing bowl until light and fluffy.
  2. Mix in the egg, vanilla extract, and almond extract until smooth.
  3. Gradually add the flour and salt, combining until a smooth dough forms.
  4. Divide the dough in half. Add the food coloring to half the dough.
  5. Split the white dough and colored dough in half to make 2 pieces of dough from each. Roll out each half into an 8-inch square.
  6. Stack 1 white square and 1 colored square on top of each other. Pat them with a rolling pin a bit until they stick to each other.
  7. Roll the stacked squares into a tight log. Repeat the process with the remaining halves.
  8. Cover the logs with plastic wrap and refrigerate for at least 8 hours.
  9. Preheat oven to 350°F (177°C). Line 4 baking sheets with parchment paper.
  10. Slice the logs into ⅛-inch thick rounds. Arrange the logs onto the prepared baking sheets.
  11. Bake for 8-12 minutes or until golden brown on the edges.
  12. Let cool completely before serving, or store the cookies in an airtight container.

Nutrition per serving

Calories 46, fat 2 g, carbs 5 g, sugar 1 g, Protein 1 g, sodium 33 mg

 

 

Jam Coconut Buttons

This recipe was one of my Grandma Rose’s favorites. She used to have a cookie metal box with an old teddy bear image on top that was always filled with this cookie. My grandmother’s house has long been sold, but if I visited there even now, I might just check the bottom cupboard behind her chair where she stored the famous cookie box. You just never know.

Makes 24 cookies | Prep. time 30 minutes | Cooking time 12–13 minutes (per tray)

Ingredients

  • 1 cup butter (at room temperature)
  • ½ cup packed brown sugar
  • 2 eggs, separated
  • 1 teaspoon vanilla extract
  • 2 ½ cups all-purpose flour
  • ¼ teaspoon salt
  • 1 ½ cups shredded coconut
  • ¼ cup jelly or jam (your choice)

Directions

  1. Preheat the oven to 375°F (191ºC). Line two baking sheets with parchment.
  2. In a medium bowl, beat the butter and sugar until fluffy. Add the egg yolks and vanilla and mix well. Mix in the flour and salt.
  3. Lightly beat the egg whites in a bowl, and pour the coconut into a separate bowl.
  4. Roll the cookie dough into 1-inch balls. One at a time, moisten them in the egg yolk and then roll them in the coconut. Set them 2 inches apart on the cookie sheets.
  5. Using the tip of your finger or the handle of a spoon, make an indent in each cookie.
  6. Measure about half a teaspoon of jellie or jam into each indent.
  7. Bake for 13–16 minutes, or until lightly browned.

Nutrition per serving

Calories 118, fat 5 g, carbs 17 g, sugar 12 g, Protein 1 g, sodium 88 mg

 

 

Date and Walnut Cookies

Here is another variation of the classic date cookie. But this time, with walnuts! These cookies are reasonably healthy, so if you’re looking for a lighter treat you and your family will love, this is one of the best. You’ll enjoy the walnuts’ crunchiness and the dates’ chewy sweetness. This was my Aunt Eunice’s favorite cookie.

Makes 40 | Prep. time 20 minutes | Cooking time 12-14 minutes

Ingredients

  • 1 ½ cups granulated sugar
  • 1 cup unsalted butter, at room temperature
  • 4 large eggs
  • 1 ½ teaspoons pure vanilla extract
  • ½ cup boiling water
  • 1 teaspoon baking soda
  • Pinch of kosher salt
  • 3 cups all-purpose flour
  • 1 cup walnuts, roughly chopped
  • 1 ½ cups dates, finely chopped

Directions

  1. Preheat oven to 350°F (177°C). Line 2 baking sheets with parchment paper.
  2. Beat the sugar and butter in a large mixing bowl until light and fluffy.
  3. Mix in the eggs and vanilla extract until smooth.
  4. Whisk the water and baking soda in a small mixing bowl. Add the mixture to the sugar mixture, combining well.
  5. Gradually add the salt and flour, combining until a smooth dough forms.
  6. Fold in the walnuts and dates.
  7. Using a cookie scoop, drop the batter onto the prepared baking sheets.
  8. Bake for 12-14 minutes or until golden brown.
  9. Let cool completely before serving, or store the cookies in an airtight container.

Nutrition per serving

Calories 151, fat 7 g, carbs 19 g, sugar 11 g, Protein 2 g, sodium 33 mg

 

 

Samoa Cookies

These tasty, gooey cookies everyone can’t resist were introduced in 1974 to finance the Girl Scouts organization. I loved these growing up and still do. They are easy to make once you have shortbread cookies on hand.

Makes 24 | Prep time 30 minutes | Cook time 5 minutes | Chill time 1-3 hours

Ingredients

  • 24 shortbread ring cookies
  • ¼ cup butter
  • ⅓ cup white sugar
  • ½ cup golden corn syrup
  • 1 teaspoon vanilla extract
  • ½ cup condensed milk
  • 4 cups coconut flakes
  • ½ cup chocolate chips, melted

Directions

  1. Combine butter, sugar, and corn syrup in a saucepan.
  2. Heat the saucepan and cook for 3 minutes.
  3. Slowly add the condensed milk.
  4. Mix and remove from heat.
  5. Add the vanilla.
  6. Mix well until creamy.
  7. Add coconut flakes
  8. Spoon the mixture over shortbread cookies.
  9. Let cool.
  10. Place in refrigerator to cool some more.
  11. Melt the chocolate chips in the microwave for 30 seconds to 1 minute and stir until smooth.
  12. Line a baking sheet with parchment paper and set aside.
  13. Dip the cookie bottoms in the melted chocolate.
  14. Place the cookies on parchment paper to harden, chocolate-side up. Let set for 10-15 minutes. Turn over and drizzle lines with the remaining chocolate on top of each cookie.
  15. Place in the refrigerator for 1-3 hours before serving.

Nutrition Facts per Serving

Calories 142, total fat 7 g, carbs 20 g, sugar 12, Protein 1 g, sodium 60 mg

 

 

 

***These recipes and more are found in Louise Davidson’s Cookie Forgotten Recipes: Old-Fashioned Vintage Cookies That Are Still Amazing Today! To get your own copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.

Classic American Diner Recipes

Book Name : Classic American Diner Recipes
Buy Now

Bring the charm of classic American diners to your kitchen with beloved dishes. Enjoy timeless comfort food that’s perfect for breakfast, lunch, or dinner and packed with nostalgia.

Buttermilk Pancakes

Serves: 10 (Yield: 30 pancakes) | Preparation time: 10 minutes | Cooking time: 30–40 minutes

Ingredients

  • 4 cups all-purpose flour
  • ¼ cup sugar
  • 2 teaspoons baking soda
  • 2 teaspoons salt
  • 1½ teaspoons baking powder
  • 4 large eggs
  • 4 cups buttermilk
  • Butter for greasing, optional

Directions

  1. Preheat a griddle or skillet over medium heat.
  2. Sift and whisk flour, sugar, baking powder, baking soda and salt together in a bowl.
  3. Make a well in the center and add eggs, buttermilk and butter.
  4. Mix into a lumpy batter.
  5. Add a little butter to griddle or skillet (optional).
  6. Scoop ¼ cup of batter and pour into pan.
  7. Cook until pancake begins to bubble at edges and bottom is browned.
  8. Flip over to brown remaining side.

Nutrition (per serving)

Calories 270, Carbs 48 g, Fat 3 g, Protein 11 g, Sodium 913 mg

 

 

Reuben Sandwich

Serves: 4 | Preparation time: 15 minutes | Cooking time: 10 minutes

Ingredients

  • 8 slices marbled or regular rye bread
  • 2 tablespoons butter, at room temperature
  • 8 slices Swiss cheese
  • 1 pound corned beef, sliced
  • 2 cups sauerkraut, drained
  • Salt and pepper, to taste

For dressing:

  • ½ cup mayonnaise
  • 1 Tablespoon chili sauce
  • 1 Tablespoon parsley, chopped
  • 1 teaspoon grated onion
  • ½ teaspoon horseradish
  • ¼ teaspoon Worcestershire sauce

Directions

  1. Prepare dressing. Mix ingredients for dressing together well in a bowl.
  2. Assemble the sandwiches. Lightly butter the bread. Lay four slices, buttered-side up, on a clean surface. Add the fillings on each slice in this order: 1 Tablespoon dressing, 2 slices Swiss cheese, ½ cup sauerkraut, and ¼ pound of corned beef. Cover with the remaining bread slices, buttered-side down.
  3. Toast the sandwiches in a sandwich press or on a grill until the cheese is melted and the bread is browned (about 1-2 minutes on each side).

Nutrition (per serving)

Calories 803, Carbs 36 g, Fat 57.4 g, Protein 38.4 g, Sodium 2731mg

 

 

Chicken Pot Pie

Serves: 4 | Preparation time: 30 minutes plus 30 minutes resting time | Cooking time: 60 minutes

Ingredients

  • 5 cups chicken stock
  • 2 chicken bouillon cubes
  • ¾ cup unsalted butter
  • 2 medium yellow onions, chopped
  • ¾ cup all-purpose flour
  • 2 teaspoons kosher salt, or to taste
  • ½ teaspoon ground black pepper, or to taste
  • ¼ cup heavy cream
  • 3 cups frozen mixed vegetables, thawed
  • 4 cups roasted chicken, diced

For the pastry:

  • 3 cups all-purpose flour
  • 1½ teaspoons kosher salt
  • 1 teaspoon baking powder
  • ½ cup vegetable shortening
  • ¼ pound unsalted butter, diced
  • ½ ice water, or as needed
  • 1 egg beaten with 1 Tablespoon water, for egg wash

Directions

  1. Prepare the pastry. Whisk first 3 (dry) ingredients together in a bowl. Add the butter and shortening and rub in with your hands or cut in with 2 knives, a pastry cutter, or a food processor. The mixture should look like coarse cornmeal, with a few pea-size pieces of butter or shortening. Gradually add ice water while mixing until dough comes together. Transfer dough onto a floured surface and shape into a ball. Wrap with plastic wrap and chill for 30 minutes.
  2. Preheat oven to 375°F.
  3. Prepare the filling. Melt the butter in a skillet over medium-low heat and sauté the onions until tender and translucent (about 10–15 minutes). Meanwhile, place chicken stock and bouillon cubes in a saucepan. Heat, with stirring, until cubes are dissolved. Keep the stock warm while going back to the onions and adding the flour. Stir for 2 minutes to make a roux. Add the hot stock and continue to stir until mixture begins to thicken (about 1–2 minutes). Add in the salt, pepper, cream, vegetables and diced chicken. Stir and continue cooking until heated through. Remove from heat.
  4. Assemble and bake the pot pies. Distribute the filling into 4 mini pie or tart pans. Brush the edges of the pans with egg wash. Divide the chilled dough into 4 equal pieces and shape into balls. Flatten into about 8-inch rounds (they should be about ½ inch larger than the mouth of the pan). Cover the filled pans with the dough and crimp around the edges to seal. Make a few slits in the crust with a knife. Brush with egg wash. Place on a baking sheet and bake until crust is golden and filling is boiling (about 1 hour).
  5. Sprinkle with minced parsley and serve.

Nutrition (per serving)

Calories 639, Carbs 47 g, Fat 28.7 g, Protein 23.6 g, Sodium 1269 mg

 

 

Meatloaf

Serves: 8 | Preparation time: 15 minutes | Cooking time: 60 minutes

Ingredients

  • ⅔ cup fat-free milk
  • ¼ teaspoon salt
  • 1 Tablespoon Worcestershire sauce
  • 3 egg whites
  • 2 cups soft whole wheat bread crumbs
  • 2 green onions, thinly sliced
  • 1 teaspoon dried thyme or oregano, crushed
  • ⅛ teaspoon ground black pepper
  • 1½ pounds lean ground beef

For glaze:

  • 1 clove garlic, minced
  • 1 Tablespoon balsamic vinegar
  • ¼ cup ketchup

Directions

  1. Preheat oven to 350°F. Line an 8×5-inch rectangular baking pan with aluminum foil.
  2. In a small bowl, mix glaze ingredients together and set aside.
  3. In a large bowl, whisk first 4 ingredients (through egg whites) together well.
  4. Add the rest of the ingredients and mix well.
  5. Place in pan and spread evenly with a spatula or wooden spoon.
  6. Bake for 50 minutes.
  7. Skim off any fat from surface.
  8. Spread glaze over top of meatloaf.
  9. Return to oven and bake until done (about 10 minutes, with internal temperature of 160°F).
  10. Let stand for 10 minutes to set.
  11. Slice and serve.
  12. May be served with mashed potatoes, eggs or biscuits and a salad.

Nutrition (per serving)

Calories 197, Carbs 8 g, Fat 9 g, Protein 20 g, Sodium 308 mg

 

 

Home Fries

Serves: 2–4 | Preparation time: 5 minutes | Cooking time: 25 minutes

Ingredients

  • 1½ pounds Russet potatoes (or any other starchy potato type), peeled and cut into ½-inch cubes
  • ¼ teaspoon baking soda
  • 2 tablespoons olive oil, divided
  • 1 tablespoon unsalted butter
  • 1 medium onion, diced
  • ½ teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • Salt and pepper, to taste

Directions

  1. Place potatoes into a pot and cover with water. Add baking soda to the water and bring to a boil. Boil briefly just to make slightly soft (about 1–2 minutes). Drain. Let cool slightly and wipe off any excess moisture.
  2. Heat 1 Tablespoon oil in a skillet over medium heat. Cook onion until tender (about 5 minutes). Remove from heat and season with salt and pepper. Set aside.
  3. In a separate skillet, heat the remaining oil over medium heat. Swirl in the butter to melt. Heat until oil begins to shimmer.
  4. Add potatoes and spread into a single layer over the skillet. Cook until browned and crisp around the edges (about 10 minutes).
  5. Add cooked onion, garlic powder and paprika. Mix to combine.
  6. Season with more salt and pepper, as needed.
  7. Serve while warm.

Nutrition (per serving)

Calories 467, Carbs 67.8 g, Fat 19.7 g, Protein 8.2 g, Sodium 21.5 mg

 

 

Red Velvet Cake

Serves: 8–12 | Preparation time: 60 minutes | Cooking time: 30 minutes

Ingredients

  • 2 teaspoons fine salt
  • 2 ¾ cups plus 1 tablespoon sifted cake flour
  • 2 teaspoons baking powder
  • 2 tablespoons red food coloring
  • ¼ teaspoon baking soda
  • 1 ½ tablespoons water
  • 2 sticks unsalted butter, softened, plus some more for greasing pans
  • 1 ½ teaspoons vanilla extract
  • 2 cups granulated sugar
  • ¼ cup unsweetened cocoa powder
  • 3 large eggs
  • 1 tablespoon finely grated orange zest
  • 1 cup whole or low-fat buttermilk

For Icing

  • 1 pound sifted powdered sugar (4 cups)
  • 1 ½ sticks unsalted butter (¾ cup)
  • 1 pound cream cheese
  • 2 tablespoons whole milk

Directions

  1. Heat the oven to 350°F, and grease a 9-inch cake pan with butter, then flour. Tap off the excess flour, and set aside.
  2. Sift the baking powder, baking soda, flour, and salt twice together, set aside.
  3. Whisk the water, cocoa, vanilla, and food coloring in a small bowl until smooth, set aside.
  4. In a large bowl, beat the butter on medium speed with an electric mixer until creamy, about 30 seconds. Add the sugar, ¼ cup at a time, beating about 15 minutes, until the mixture becomes fluffy.
  5. Gradually add the eggs one at a time, along with the orange zest, beating after each addition. Add the red cocoa mix.
  6. On low speed, alternately add the flour mixture and the buttermilk, starting and ending with the flour mixture. Beat the batter using a spatula, 10 to 12 strokes.
  7. Divide cake batter into two cake pans, and bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
  8. Remove the cakes from the oven and allow the cakes to rest for 10 minutes before removing from the pans.
  9. In the meantime, prepare the icing. In a large bowl, mix all the ingredients together at high speed, gradually reduce the speed until light and fluffy.
  10. When the cakes are completely cool, place 1 cake on a serving plate. Spread the icing on the top. Place second cake on top and spread icing on top and sides.

Nutrition (per serving)

Calories 370, Carbs 49 g, Fat 18 g, Protein 4 g, Sodium 390 mg

 

 

 

***These recipes and more are found in Louise Davidson’s American Diner Cookbook: Favorite Classic Recipes to Make at Home. To get your own copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.

Quick and Easy Everyday One-Pan Meals

Book Name : Quick and Easy Everyday One-Pan Meals
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Try out these quick and easy-to-prepare baking sheet recipes for everyday cooking.

Prosciutto Chicken with Baby Tomatoes

Serves: 4 | Preparation Time: 10 minutes plus 1 hour marinating time | Cooking Time: 40 minutes

Ingredients

  • 4 chicken breast halves, skinless and boneless
  • 4 cherry tomato vines (about 2 cups cherry tomatoes)
  • 1 cup pearl onions, trimmed
  • 1 lemon, zested
  • 4 prosciutto slices

For marinade

  • ½ cup balsamic vinegar
  • 1 tablespoon olive oil
  • 1 tablespoon Dijon mustard
  • 3 cloves garlic, or more to taste, minced
  • Salt and pepper, to taste

Directions

  1. Combine marinade ingredients and marinate chicken, refrigerated, for 1 to 4 hours. Bring to room temperature before cooking.
  2. Preheat oven to 400°F. Line a sheet pan.
  3. Wrap a slice of prosciutto around each chicken bread. Secure with kitchen thread or toothpick if needed.
  4. Add leftover marinade to the bottom of the sheet pan. Arrange chicken in a single layer, and add pearl onions around the chicken. Sprinkle with the lemon zest on top and bake for 20 minutes.
  5. Add tomatoes and bake until chicken is done and tomatoes start to open up, for about 10-15 minutes.

Nutrition (per serving)

Calories 356, Carbs 10.1 g, Fat 10.4 g, Protein 47.9 g, Sodium 290 mg

 

 

Sheet Pan Philly Cheese Steak

Serves: 4 | Preparation Time: 10 minutes | Cooking Time: 23–25 minutes

Ingredients

  • 1–1½ pounds flank steak
  • Salt and pepper, to taste
  • Garlic powder, to taste
  • 1–2 tablespoons olive oil, divided
  • 2 tablespoons Worcestershire sauce, divided
  • 1 Spanish onion, sliced
  • 1 medium green bell pepper
  • 8 slices white American or provolone cheese
  • 4 hoagie buns
  • Butter at room temperature

Directions

  1. Preheat oven to 350°F. Line and grease a sheet pan.
  2. Place onion and bell pepper on sheet pan. Drizzle and coat with about half the olive oil and about half the Worcestershire sauce. Season with salt, pepper. Push vegetables toward the edges to make space for the flank steak.
  3. Position the flank steak on the sheet pan. Rub the remaining oil and Worcestershire sauce all over its surface. Season with salt and pepper.
  4. Bake for 15 minutes and then transfer to top rack and broil to brown (about 3–5 minutes).
  5. Remove from oven. Let rest briefly and then slice into thin strips. Put oven at off.
  6. Put the beef strips with the vegetables and place them back in the oven to keep warm.
  7. Butter the inside of the buns and place on a baking sheet. Add 2 provolone slices to each of the hoagies.
  8. Crank the oven back to broil. Let the bread toast for about 1 to 2 minutes, or until the cheese has melt.
  9. Remove from the oven and assemble the sandwiches by adding a generous amount of the steak and vegetables to each bun. Serve warm.

Nutrition (per serving)

Calories 493, Carbs 6.6 g, Fat 31.7 g, Protein 43.5 g, Sodium 651 mg

 

 

Shrimp-Asparagus Roast

Serves: 3–4 | Preparation Time: 5 minutes | Cooking Time: 15–20 minutes

Ingredients

  • ¼ cup parmesan cheese, grated

For asparagus

  • 1 pound asparagus, woody ends trimmed off
  • 2 tablespoons olive oil
  • Salt and pepper, to taste

For shrimp

  • 1 pound raw shrimp, shelled
  • 1 tablespoon olive oil
  • Zest of one lemon
  • 1–2 teaspoons red pepper flakes, or to taste
  • Salt and pepper, to taste

Directions

  1. Preheat oven to 425°F. Line and grease a sheet pan.
  2. In a bowl, combine the ingredients for shrimp. Set aside
  3. Lay asparagus on a baking sheet and drizzle or brush with olive oil.
  4. Season with salt and pepper.
  5. Place in oven and let bake for 10 to 15 minutes.
  6. Place the shrimp in the sheet pan with the asparagus.
  7. Cook until shrimp are pink and opaque (about 5 minutes).
  8. Sprinkle with grated parmesan and serve.

Nutrition (per serving)

Calories 280, Carbs 9.4 g, Fat 10 g, Protein 38.4 g, Sodium 836 mg

 

 

Salmon with Chili and Lime

Serves: 4 | Preparation Time: 10 minutes| Cooking Time: 15–20 minutes

Ingredients

  • 4 6-ounce salmon steaks
  • 12 mini bell peppers (preferably in assorted colors)
  • 1 large onion, cut into wedges
  • 1 lime, sliced

For marinade

  • Juice of 2 limes
  • ¼ cup fresh parsley, chopped
  • 2 tablespoons olive oil
  • 2 tablespoons water
  • 3 cloves garlic, minced
  • 1 teaspoon red pepper flakes, or to taste
  • 1 teaspoon cumin
  • 1½ teaspoons salt
  • 1 tablespoon honey

Directions

  1. Preheat oven to 375°F. Line and grease a sheet pan.
  2. Arrange salmon steaks in center of sheet pan.
  3. In a bowl, whisk marinade ingredients together well.
  4. Drizzle about ¾ of the marinade over the salmon, coating well.
  5. Drop the bell pepper and onion into the remaining marinade and toss to coat.
  6. Surround salmon with marinated peppers and onion.
  7. Bake until salmon flakes easily (about 15–20 minutes). If desired, remove salmon from oven to rest. Transfer sheet pan with peppers and onion to top rack and let broil until the edges of the vegetables begin to caramelize or char a little.
  8. Serve with lime wedges.

Nutrition (per serving)

Calories 459, Carbs 17.8 g, Fat 29.3 g, Protein 36.1 g, Sodium 958 mg

 

 

Simple Savory Pork Roast

Serves: 6 | Preparation Time: 10 minutes| Cooking Time: 1 hour

Ingredients

  • 3-4 pounds pork shoulder roast
  • 4 cloves garlic, halved and crushed
  • 3 tablespoons olive oil, divided
  • 2 pounds vegetables of choice (like broccoli florets, cherry tomatoes, carrot, onion, diced sweet potato, trimmed green beans or asparagus, potato wedges, Brussels sprout wedges, etc.)

For spice rub

  • 1 tablespoon dried rosemary
  • ½ teaspoon dried thyme
  • ½ teaspoon dried parsley
  • 1 punch red pepper flakes
  • ½ teaspoon salt, or to taste
  • ¼ teaspoon black pepper

Directions

  1. Preheat oven to 350°F. Line and grease sheet pan.
  2. Cut slits on the pork loin and insert the garlic halves.
  3. Rub 1½ tablespoons of olive oil over pork loin.
  4. Combine spice rub ingredients and spread evenly over pork loin.
  5. Place on sheet pan and cover with a sheet of foil.
  6. Bake for 30 minutes.
  7. Meanwhile, put remaining oil in a large bowl. Add vegetables and toss to coat. Sprinkle vegetables liberally with salt and pepper, tossing gently.
  8. Remove the sheet pan from the oven. Take foil cover off and surround pork loin with the vegetables.
  9. Bake until pork loin reaches internal temperature of 145°F and vegetables are tender (about 30 minutes). If vegetables are not done, transfer pork loin to a rack or chopping board and bake vegetables a little longer.
  10. Tent the pork loin with foil and let sit for 10 minutes before slicing.
  11. Serve sliced pork loin with vegetables. Drizzle with any pan juices, if desired.

Nutrition (per serving)

Calories 386, Carbs 10.4 g, Fat 19.7 g, Protein 36.5 g, Sodium 684 mg

 

 

Ratatouille with Goat Cheese

Serves: 3–4 | Preparation Time: 20 minutes | Cooking Time: 30–40 minutes

Ingredients

  • 1 12-ounce can tomato puree
  • 3 cloves garlic, chopped finely
  • 1 small onion, chopped finely
  • 2 tablespoons fresh basil leaves, chopped, plus extra for garnish
  • 2 tablespoons fresh parsley, chopped
  • Salt and pepper, to taste
  • 2 tablespoons unsalted butter, diced
  • 1 large zucchini, sliced into thin rounds
  • 1 large yellow squash, sliced into thin rounds
  • 1 large eggplant, sliced into thin rounds
  • 1 large red bell pepper, seeded, quartered and sliced
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
  • 4 ounces soft goat cheese, crumbled

Directions

  1. Preheat the oven to 375°F.
  2. Spread tomato puree evenly over sheet pan.
  3. Sprinkle with next 6 ingredients (through butter).
  4. Arrange the vegetable rounds, alternately overlapping each other in rows, over the tomato mixture, tucking the bell pepper slices in between.
  5. Drizzle or brush with olive oil
  6. Sprinkle with thyme, salt and pepper.
  7. Bake until tomato mixture begins to bubble and vegetables are tender (about 30 minutes).
  8. Sprinkle crumbled cheese on top and transfer to top rack.
  9. Broil to melt cheese (about 1 minute).
  10. Garnish with chopped parsley.
  11. Serve.

Nutrition (per serving)

Calories 288, Carbs 23.5 g, Fat 20.2 g, Protein 9.3 g, Sodium 780 mg

 

 

 

***These recipes and more are found in Louise Davidson’s Sheet Pan Cooking: From Oven to Table, Quick & Easy, Everyday, One-Pan Meal Recipes. To get your copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.

Hot and Cold Coffee Recipes

Book Name : Hot and Cold Coffee Recipes
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Feel like a real barista at home with these easy-to-make hot and iced coffee beverage recipes you can make, worthy of the most sophisticated coffee lovers!

Nutella Macchiato

This coffee will not only warm you and keep you awake but will also tickle your taste buds.

Serves 1 | Prep time: 10 minutes

Ingredients

  • ½ cup brewed coffee, hot
  • ¼ cup warm milk
  • 2 tablespoons Nutella
  • ½ teaspoon vanilla extract

Directions

  1. Add the brewed coffee to a serving glass and stir in the Nutella.
  2. Mix until melted and then stir in the warm milk and vanilla.
  3. Mix and serve.

Nutrition (per serving)

Calories 438, fat 23.3 g, carbs 49.3 g, sugar 43 g, Protein 6.1 g, sodium 62 mg

 

 

Cinnamon Dolce Latte

This delicious cinnamon-flavored coffee is super easy to make, and it’s bursting with flavor.

Serves 1 | Prep time: 10 minutes

Ingredients

  • ¾ cup boiling water
  • 2 teaspoons instant espresso powder
  • ½ cup milk
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon nutmeg
  • ½ tablespoon powdered sugar
  • ¼ cup heavy whipping cream
  • Pinch of cinnamon

Directions

  1. Add the boiling water and espresso powder to a serving glass.
  2. Mix and stir in the milk, ground cinnamon, and nutmeg.
  3. Whip the whipping cream and powdered sugar and top the glass with whipped cream.
  4. Decorate with a pinch of cinnamon.

Nutrition (per serving)

Calories 185, fat 13.8 g, carbs 11.6 g, sugar 9.6 g, Protein 4.7 g, sodium 75 mg

 

 

Dalgona Chocolate Coffee

The famous Dalgona coffee has a new dimension. Flavored with a perfect amount of cocoa, this is going to be super delicious for all the chocolate lovers out there.

Serves 1 | Prep time: 10 minutes

Ingredients

  • 1 tablespoon instant coffee
  • 1 tablespoon sugar
  • ¼ cup water
  • 1 cup whole milk
  • 2 tablespoons cocoa powder
  • 5 ice cubes

Directions

  1. Use a wire whisk to whip the instant coffee, sugar, and water.
  2. Pour the milk and cocoa powder into a blender and blitz until combined and smooth.
  3. Transfer the milk mixture into a glass, fill it with ice cubes, and top with the whipped coffee mixture.
  4. Serve immediately.

Nutrition (per serving)

Calories 251, fat 12.7 g, carbs 30.5 g, sugar 25.6 g, Protein 10.2 g, sodium 104 mg

 

 

Classic Iced Frappe

Super classic but very decadent and popular during the hot days of summer.

Serves 1 | Prep time: 10 minutes

Ingredients

  • 1 tablespoon instant coffee
  • 3 tablespoons water
  • 1 tablespoon sugar
  • ½ cup milk
  • 5 ice cubes

Directions

  1. Use a large blender or wire whisk to blend the instant coffee, water, and sugar together until thick foam forms.
  2. Mix the foam with the milk and serve in a glass filled with ice cubes.

Nutrition (per serving)

Calories 106, fat 2.5 g, carbs 18 g, sugar 17.5 g, Protein 4 g, sodium 59 mg

 

 

Double Chocolate Chip Cookie Frappuccino

Super delicious with chocolate chip cookies!

Serves 1 | Prep time: 10 minutes

Ingredients

  • ½ cup strong espresso, cold
  • ¼ cup chocolate chips
  • ½ cup milk
  • 2 chocolate chip cookies
  • 5 ice cubes
  • ¼ cup heavy whipping cream
  • 1 teaspoon sugar
  • 1 tablespoon chocolate sauce

Directions

  1. Mix the espresso, chocolate chips, milk, and cookies in a blender.
  2. Add the coffee to a serving glass filled with ice cubes.
  3. Whip the whipping cream and sugar with a stand mixer.
  4. Decorate the serving glass with whipped cream and a drizzle of chocolate sauce.

Nutrition (per serving)

Calories 629, fat 36.8 g, carbs 66.4 g, sugar 37.8 g, Protein 10.7 g, sodium 303 mg

 

 

 

***These recipes and more are found in Sarah Spencer’s Coffee Recipes: Hot and Cold Coffee and Espresso Beverages to Make at Home. To get your own copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.

Copycat Cheesecake Factory Recipes

Book Name : Copycat Cheesecake Factory Recipes
Buy Now

Craving your favorite Cheesecake Factory dishes but don’t feel like dining out? Now, you can enjoy the restaurant’s most popular recipes right at home with easy copycat recipes!

Fried Mac and Cheese Balls

Macaroni and Cheese is an American favorite. Leave it to the Cheesecake Factory to take this classic and make it better. This copycat recipe pays homage to the Cheesecake Factory’s wonderful recipe.

Serves 4–6 | Prep. time 15 minutes plus 3 hours chilling time | Cooking time 15 minutes

Ingredients

Sauce:

  • 1 ¾ cups marinara sauce
  • 1 ¾ cups alfredo sauce
  • ¼ cup heavy whipping cream
  • 1 teaspoon garlic powder
  • ½ cup ricotta cheese
  • 1 cup Italian blend shredded cheese
  • ¼ cup red wine

Balls:

  • 16 ounces grated white sharp cheddar, grated
  • 16 ounces smoked gouda cheese, grated
  • 3 tablespoons butter
  • 2 tablespoons flour
  • 2 cups whole milk, warmed
  • 1 pound large elbow macaroni, cooked
  • Salt and pepper, to taste
  • 3 eggs
  • 3 tablespoons milk
  • 3 cups panko breadcrumbs
  • Fresh Parmesan cheese for garnish only
  • vegetable oil for frying

Directions

  1. Make the balls. In a mixing bowl, combine the shredded cheddar and shredded gouda.
  2. In a large saucepan, melt the butter. Add the flour slowly, whisking until there are no lumps. Gradually add the 2 cups of warm milk. Whisk until smooth, and continue cooking until the sauce begins to thicken.
  3. When the sauce is thickened, remove it from the heat and gradually mix in the cheddar and gouda cheeses. Stir until the cheese is melted and incorporated thoroughly.
  4. Add the cooked macaroni and salt and pepper into the cheese sauce and stir well.
  5. Butter a large cake pan and spread the mac and cheese mixture evenly into the pan, then place it in the refrigerator for at least two hours. You want the mixture to set and make it easier to form into balls.
  6. After two hours, remove the tray from the refrigerator and form the mac and cheese into evenly sized balls about 2 inches in diameter. Cover, and put them in the freezer for at least an hour.
  7. In a small bowl, beat your eggs and 3 tablespoons of milk together.
  8. Place the bread crumbs in a shallow dish.
  9. In a deep skillet or large saucepan, heat enough vegetable oil so that the balls will be covered when you fry them.
  10. When the oil is heated to 350°F, dip each ball in the egg mixture, then the panko crumbs, and drop them into oil. Work in batches, and cook until the balls are a nice golden brown color, about 3–4 minutes. Transfer to paper towel as they finish cooking to drain.
  11. Make your cheese sauce by combining the marinara and alfredo sauce in a small saucepan. Heat over medium and when warm, add the ricotta, Italian cheese blend, and wine. Stir to combine.
  12. When the cheeses have melted, remove the pot from the heat and add the garlic powder and heavy cream. Stir well.
  13. Serve the macaroni balls with the cheese sauce and a sprinkle of Parmesan.

 

 

Meatloaf

The Cheesecake Factory has a knack for taking traditional recipes and making them better. This recipe is inspired by their delicious meatloaf.

Serves 6 | Prep. time 15 minutes | Cooking time 60 minutes

Ingredients

  • 1 tablespoon vegetable oil
  • 2 tablespoons green bell pepper, minced
  • 2 tablespoons red bell pepper, minced
  • ½ cup red onion, minced
  • ⅓ cup carrot, shredded
  • 5 teaspoons garlic, minced
  • 3 eggs, beaten
  • 1 ½ pounds ground sirloin
  • 1 pound ground pork
  • 1 tablespoon Italian parsley, minced
  • 1 tablespoon granulated sugar
  • 2 teaspoons salt
  • 1 ½ teaspoons dried thyme
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon rubbed (ground) sage
  • ½ teaspoon paprika
  • ¾ cup whole milk
  • ¾ cup breadcrumbs

Onion Topping

  • 2 tablespoons butter
  • 1 medium onion, sliced
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper

Mushroom Gravy

  • 2 tablespoons butter
  • 1 teaspoon garlic, minced
  • 2 tablespoons all-purpose flour
  • 2 cups beef broth
  • 1 ½ cups sliced mushrooms
  • 1 teaspoon minced Italian parsley
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon dried thyme
  • ¼ teaspoon rubbed (ground) sage

Directions

  1. Preheat the oven to 350°F.
  2. Prepare the meatloaf. In a medium skillet, heat the 1 tablespoon of vegetable oil and cook the peppers and red onion until they are soft. Add the carrot and garlic and cook for 5 minutes.
  3. In a large mixing bowl, beat the eggs. Add the ground beef and pork and mix them together. Add the parsley, sugar, salt, thyme, pepper, oregano, sage, paprika, the cooked vegetables, and the milk. Once this is combined, add the breadcrumbs a bit at a time so they get evenly distributed.
  4. Press the meat mixture into a loaf pan and bake for 60 minutes. After 60 minutes, remove loaf from oven and let stand for 30 more minutes.
  5. Make the onion topping and gravy while the meatloaf is cooking.
  6. To make the onion topping, melt 2 tablespoons of butter in a medium skillet, then add the onion, salt, and pepper and cook for about 25 minutes. Keep the heat relatively low to caramelize the onion without burning it.
  7. Make the gravy by melting the butter in a small saucepan. Add the garlic and cook until fragrant, then whisk in the flour. Cook until the flour starts to brown, about 3 minutes.
  8. Whisk in the beef broth and make sure there are no lumps. Then add the mushrooms, parsley, salt, pepper, thyme, and sage. Cook until the gravy thickens, about 10–12 minutes.
  9. Serve sliced meatloaf topped with onions and gravy.

 

 

Farfalle with Chicken and Roasted Garlic

This rich creamy pasta is another dish the Cheesecake Factory is famous for. This recipe is inspired by their delicious entrée.

Serves 4 | Prep. time 15 minutes | Cook time 35 minutes

Ingredients

  • 2 boneless skinless chicken breasts
  • ½ teaspoon kosher salt
  • ¼ teaspoon coarse ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 12 ounces center-cut bacon, cut into strips
  • 8 ounces cremini mushrooms quartered
  • ½ yellow onion, chopped
  • ½ cup sundried tomatoes, roughly chopped (reserve the oil)
  • ¾ cup white wine
  • 1 cup heavy cream
  • 1 head roasted garlic
  • ¾ cup Parmesan cheese, divided
  • 1 pound bow tie pasta (farfalle), cooked and drained (but not rinsed)

Directions

  1. Cube the chicken and season it with salt and black pepper.
  2. In a large skillet, warm the olive oil over high heat.
  3. Cook the chicken until lightly browned on both sides, about 6 minutes. When it is browned, remove it from the skillet and set it aside. Add the bacon to the skillet and cook until crisp.
  4. When the bacon is done, stir in the mushrooms and onion and cook for about 5 minutes, or until soft, then remove them from the skillet.
  5. Next, add the sundried tomatoes and white wine to the skillet. Stir and let it cook until the liquid reduces to half volume, about 12–15 minutes.
  6. When reduced, stir in the heavy cream, roasted garlic, chicken, and vegetables.
  7. Stir in most of the Parmesan cheese, saving a little for garnishing.
  8. Stir in the pasta and serve with the remaining Parmesan cheese sprinkled on top.

 

 

Pumpkin Cheesecake

This is one of the Cheesecake Factory’s most popular desserts. Now you can make this recipe (inspired by the Cheesecake Factory’s) at home.

Serves 8-10 | Prep. time 30 minutes plus 8 hours refrigeration time | Cooking time 1 hour 45 minutes

Ingredients

  • 2 ½ cups graham cracker crumbs
  • ¾ cup unsalted butter, melted
  • 2 ¾ cups granulated sugar, divided
  • 1 teaspoon salt, plus a pinch
  • 4 (8-ounce) blocks cream cheese, at room temperature
  • ¼ cup sour cream
  • 1 (15-ounce) can pure pumpkin
  • 6 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 2 ½ teaspoons ground cinnamon
  • 1 teaspoon ginger, ground
  • ¼ teaspoon cloves, ground
  • 2 cups whipped cream, sweetened
  • ⅓ cup toasted pecans, roughly chopped

Directions

  1. Preheat the oven to 325°F and grease a 12-inch springform pan.
  2. In a mixing bowl, combine the graham cracker crumbs, melted butter, ¼ cup of the sugar, and a pinch of salt. Mix until well combined and press the mixture into the prepared springform pan. Bake for about 25 minutes.
  3. While the crust is baking, begin making the filling by beating together the cream cheese, sour cream, and pumpkin.
  4. Add the rest of the sugar, and slowly incorporate the beaten eggs and vanilla. Add the remaining salt, cinnamon, ginger, and cloves.
  5. Fill a large baking pan (big enough to hold your springform pan) with about half an inch of water. Place it in the oven and let the water get hot.
  6. Put foil around the edges of your springform pan, then add the filling and place the pan in the oven inside the water bath you made with the baking pan.
  7. Bake for 1 hour and 45 minutes, or until the center is set. You can turn the foil over the edges of the cake if it starts to get too brown. Remove the pan from the oven and place it on a cooling rack for at least one hour before removing the sides of the springform pan.
  8. After it has cooled, remove sides of the pan and refrigerate the cheesecake for at least 8 hours or overnight.
  9. Serve with whipped cream and toasted pecans.

 

 

Raspberry Lemonade

Serves 8 | Prep. time 2 minutes | cook time 3 minutes

Ingredients

  • 1 cup water
  • 1 cup sugar
  • 1 cup freshly squeezed lemon juice
  • 1 ½ cups fresh or frozen raspberries
  • Extra sugar for the rim of your glass

Directions

  1. In a small saucepan, heat the water and sugar until the sugar completely dissolves.
  2. Meanwhile, purée the raspberries in a blender. Add the contents of the saucepan and the cup of lemon juice. (If it’s too thick you can add extra water.)
  3. Wet the rim of your glass and dip it into a bit of sugar to coat the rim before pouring the lemonade into the glass.
  4. Serve.

 

 

 

***These recipes and more are found in Lina Chang’s Copycat Recipes – Making the Cheesecake Factory Most Popular Recipes at Home. To get your own copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.

Tasty Make-Ahead Slow Cooker Freezer Meals

Book Name : Tasty Make-Ahead Slow Cooker Freezer Meals
Buy Now

Life gets busy, but that doesn’t mean you have to sacrifice a delicious home-cooked meal! With the recipes below, you can enjoy wholesome, flavorful dishes with minimal effort. In this blog post, we’re highlighting six mouthwatering make-ahead freezer meals: Low Country’s Best Chili, Easy Chicken Korma, Sweet and Sour Beef Stew, Spicy Italian Sausage Dinner, Spinach and Ricotta Lasagna, and Triple Chocolate Brownies. These recipes make it easy to fix, freeze, and forget until dinnertime rolls around!

Low Country’s Best Chili

Servings: 6 – Preparation time: 45 min – Cooking time: 6 h

Ingredients

  • 2 pounds ground beef, lean
  • 2 medium-sized onions
  • 6 garlic cloves
  • 1 red bell pepper
  • ¼ cup pickled jalapenos
  • 3 ¾ cups kidney beans (2 15-ounce cans)
  • 3 ½ cups diced tomatoes (1 28-ounce can)
  • 1 ¾ cups tomato sauce (1 14-ounce can)
  • 3 tablespoons vegetable oil
  • ¼ cup chili powder
  • 1 tablespoon cumin
  • 1 ½ teaspoons salt

On the serving day

  • 1 cup cheddar cheese, shredded
  • ¼ cup sliced scallions
  • 1 cup sour cream

Directions

To Prepare for Freezing

  1. In a large frying pan, pour in the oil.  Heat until it is bubbling.
  2. Wash, peel, and chop the onions.
  3. Wash, seed, and chop the bell pepper.
  4. Place the onions and bell pepper into the hot oil.
  5. Fry until the vegetables are soft, usually between 5 to 8 minutes.
  6. Mince the garlic, and add to the pan.
  7. Mix in the chili powder and cumin, and stir until all the ingredients are coated in the spices.
  8. Continue to cook for another minute.
  9. Once you can smell the spices, add the ground beef and the salt to the frying pan.
  10. Cook until the ground beef is brown, about 7 to 10 minutes.
  11. When cooked, remove from heat and cool completely.
  12. In a large bowl, mix together the diced tomatoes, with their juice, and tomato sauce.
  13. Drain and rinse the kidney beans.  Add to the tomatoes.
  14. Chop the jalapenos and add to the tomatoes.
  15. Stir until the ingredients are blended thoroughly.
  16. Fold in the cooled beef mixture.  Stir until the meat is coated.
  17. Transfer to a freezer bag.
  18. Seal and label the freezer bag with the name of the dish, the date you prepped the meal, the cooking time, and the heat setting.
  19. Freeze.

To Slow Cook

  1. Remove the bag from the freezer, and pour the ingredients into a slow cooker.
  2. Set the temperature to low, and allow to cook for 6 hours.
  3. If you like, garnish with the cheese, scallions, or sour cream.
  4. Serve warm.

 

 

Easy Chicken Korma

Servings: 6 – Prep time: 10 min – Cooking time: 6 h 15 min

Ingredients

  • 2 pounds boneless and skinless chicken breasts
  • 4 garlic cloves
  • 2 tablespoons minced ginger
  • 1 onion
  • 2 teaspoons curry powder
  • 1 teaspoon of coriander, ground
  • ½ teaspoon red pepper
  • ½ teaspoon cumin, ground
  • 1 teaspoon salt
  • ¼ cup fresh cilantro
  • 1 ¾ cup diced tomatoes (1 14.5-ounce can)
  • 2 cups cubed baking potatoes

On the serving day

  • 1 cinnamon stick
  • 2 bay leaves
  • ½ cup plain yogurt
  • Rice or noodles for serving

Directions

To Prepare for Freezing

  1. Remove the skin and bone from the chicken breast if you did not purchase it skinless and boneless.
  2. Chop into bite-sized pieces.
  3. Wash, peel, and chop the onion. Toss with the chicken cubes.
  4. Mince the ginger, and add it to the chicken mixture.
  5. Add the red pepper flakes, coriander, curry, and cumin. Mix well.
  6. Mince the garlic and add. Mix well.
  7. Place the chicken mixture into a freezer bag, and seal.
  8. Drain the tomatoes, and add to a bowl.
  9. Whisk in the salt.
  10. Wash and chop the potatoes. Add to the tomatoes, and mix well.
  11. Pour into a separate freezer bag and seal.
  12. Place both the chicken freezer bag and the potato freezer bag into a larger freezer bag.
  13. Seal and label the larger bag with the date you prepped the meal as well as the cooking time and heat setting.
  14. Freeze.

To Slow Cook

  1. To cook, take out of freezer.
  2. Pour the ingredients from both bags into a slow cooker.
  3. Set the slow cooker to low.
  4. Add in the cinnamon stick and the bay leaves.
  5. Cook for 6 hours or until the potatoes are tender and the chicken is cooked.
  6. After it is cooked, turn off the slow cooker, and allow the chicken mixture to stand for 15 minutes.
  7. When the time has passed, add the yogurt, and mix well.
  8. Serve warm with your favorite noodle or rice.

 

 

Sweet and Sour Beef Stew

Servings: 6 – Preparation time: 15 min – Cooking time: 7 to 8 h

Ingredients

  • 2 ½ pounds stewing beef (or a chuck steak or roast as an alternative)
  • ½ cup beef broth
  • 2 tablespoons soy sauce
  • 5 tablespoons red wine vinegar
  • ½ cup pineapple juice
  • 2 garlic cloves
  • 2 large cooking onions
  • 1 red bell pepper
  • 1 green bell pepper
  • 2 large tomatoes
  • 2 ½ cups chunked and unsweetened pineapple
  • 3 tablespoons brown sugar
  • ¾ teaspoon seasoned salt, msg free
  • ¼ teaspoon pepper
  • ¾ teaspoon paprika
  • 1 ½ tablespoons cornstarch

On the serving day

  • Rice or noodles for serving

Directions

To Prepare for Freezing

  1. In a large bowl, add the pineapple juice.
  2. Wash and peel the onions. Cut into wedges.  Add to the pineapple juice.
  3. Add in all the spices.
  4. Pour in the beef broth.
  5. Finally, add 3 tablespoons of the red wine vinegar.  Whisk until it is well blended.
  6. Cut the stewing beef into bite sized cubes.  Place in the pineapple juice mixture.
  7. Stir until the meat is coated.
  8. Pour into a freezer bag and seal.
  9. Wash and seed the red and green bell peppers.
  10. Place in a bowl and toss with the brown sugar.
  11. Spoon into a second freezer bag and seal.
  12. In a small bowl, mix together the corn starch, soy sauce, and red wine vinegar.  Place into a small freezer bag.
  13. Wash and cut the tomatoes into wedges.
  14. Add to the pineapple chunks in a bowl and mix.
  15. Transfer to a separate freezer bag.
  16. Place all the ingredient bags into a large freezer bag.
  17. Seal and label the freezer bag with name of the dish, the date you prepped the meal, the cooking time, and the heat setting.
  18. Freeze.

To Slow Cook

  1. Remove the ingredients from the freezer.
  2. Place the pepper bag, tomato-pineapple bag, and the cornstarch bag into the fridge to use later.
  3. Place the stewing beef mixture into the slow cooker.
  4. Set the slow cooker to low and allow the meat to cook for 6 to 6 ½ hours.
  5. Turn the temperature to high on the slow cooker.
  6. Fold in the green pepper mixture and the cornstarch mixture.
  7. Mix until it is well blended.
  8. Replace cover and cook for an additional hour.
  9. About 15 minutes before serving, stir in the tomato and pineapple mixture.
  10. Serve warm with rice, noodles or a favorite side dish.

 

 

Spicy Italian Sausage Dinner

Servings: 6 – Preparation time: 20 min – Cooking time: 8 h

Ingredients

  • 1 ½ pounds hot Italian sausage (6 to 8 sausages)
  • 1 large onion
  • 2 bell peppers
  • ¾ cup tomato paste
  • 2 cups tomato sauce

On the serving day

  • Noodles or buns or cooked rice for serving

Directions

To Prepare for Freezing

  1. Slice the Italian sausages into ½ inch slices.
  2. Place into a frying pan, and fry until the sausage is completely cooked.
  3. Drain and allow to cool completely.
  4. Wash and peel onion. Chop into fine pieces.
  5. Wash, seed, and chop the bell peppers.
  6. Place the onions and peppers into a bowl.
  7. Pour in the tomato paste and the tomato sauce.
  8. Mix thoroughly.
  9. Toss in the cooled sausages.
  10. Pour the ingredients into a large freezer bag.
  11. Seal and label the freezer bag with the name of the dish, the date you prepped the meal, the cooking time, and the heat setting.
  12. Freeze.

To Slow Cook

  1. Remove the package from the freezer, and place into a slow cooker.
  2. Set the temperature to low, and cook for 4 to 6 hours.
  3. Serve with noodles or on a bun as a sandwich.

 

 

Spinach and Ricotta Lasagna

Servings: 6 – Preparation time: 15 min – Cooking time: 4 h

Ingredients

  • 2 ½ cups fresh spinach
  • 3 cups marinara sauce
  • 1 cup ricotta cheese
  • 1 ½ cups mozzarella cheese
  • ¾ cup parmesan cheese
  • 6 lasagna noodles

Directions

To Prepare for Freezing

  1. Fill a saucepan with water, and bring to a boil on the stove.
  2. Wash the spinach, and place in the boiling water.
  3. Cook for 3 to 5 minutes. Remove from water and drain.
  4. Press excess water out of the spinach by pressing it between two paper towels.
  5. Place in a large bowl.
  6. Once the spinach is cool, fold in the ricotta cheese.
  7. Add ½ cup of parmesan cheese. Mix until it is well blended.
  8. Spoon into a freezer bag and seal.
  9. In a separate bowl, mix together the water and the marinara sauce.
  10. Pour into a second freezer bag and seal.
  11. Shred the mozzarella cheese and place in a third freezer bag before sealing.
  12. Place all three bags into a large freezer bag.
  13. Seal and label the freezer bag with the name of the dish, the date you prepped the meal, the cooking time, and the heat setting.
  14. Freeze.

To Slow Cook

  1. Before cooking, remove the bag from the freezer, and thaw in the fridge for up to 24 hours.
  2. Once it is thawed, start by placing ¾ cup of the marinara sauce in the bottom of a slow cooker.
  3. Top that with 2 uncooked lasagna noodles.  You may have to use more or break them to make them fit.
  4. Top the noodles with ¾ cup of the marinara mixture.
  5. Add half of the spinach mixture, and spread it across the marinara mixture.
  6. Cover the spinach with ½ cup of mozzarella cheese.
  7. Top with 2 more uncooked lasagna noodles.
  8. Top the noodles with ¾ cup of the marinara mixture.
  9. Add half of the spinach mixture and spread it across the marinara mixture.
  10. Cover the spinach with ½ cup of mozzarella cheese.
  11. Top with 2 final uncooked lasagna noodles.
  12. Cover the noodles with the remaining marinara mixture, and finish with the remaining mozzarella cheese.
  13. Turn the slow cooker to low, and cook for 4 hours.
  14. Serve warm.

 

 

Triple Chocolate Brownies

Servings: 8-10 – Preparation time: 10 min – Cooking time: 4 h

Ingredients

  • 1¼ cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 3 tablespoons dark cocoa powder
  • ½ teaspoon ground ginger
  • 1 cup white sugar
  • ½ cup butter, melted
  • 1 ½ cups dark chocolate pieces, melted
  • 3 eggs, beaten
  • 1 ½ cups milk chocolate or white chocolate chips

Directions

To Prepare for Freezing

  1. In a bowl, combine the flour, baking powder, salt, cocoa powder, and ground ginger.
  2. In another bowl, combine the sugar, melted butter, melted chocolate, and eggs. Mix until smooth. Gradually incorporate the wet ingredients into the dry, stirring just until blended.
  3. Stir in the chocolate chips.
  4. Transfer the batter to a large freezer bag or airtight container. Seal tightly and place in the freezer.

To Slow Cook

  1. Place the bag or container in a microwave and thaw on defrost setting.
  2. Transfer the batter to a lightly oiled slow cooker. Cook on low for 4 hours.
  3. Run a knife along the edge to loosen. Cut before serving warm.

 

 

 

***These recipes and more are found in Marie Adams’ Make Ahead Freezer Meals for the Slow Cooker: Fix, Freeze, Slow Cook. To get your own copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.

Tasty and Easy Tex-Mex Recipes

Book Name : Tasty and Easy Tex-Mex Recipes
Buy Now

Craving bold flavors and comforting dishes? Look no further than Tex-Mex cuisine, a delicious fusion of Mexican and American flavors that’s sure to satisfy any appetite. In this blog post, we’re sharing must-try recipes that are perfect for a quick and tasty meal any day of the week! Get ready for crowd-pleasers like Queso Dip, Chimichangas, Enchiladas, Tex-Mex Pork Tacos, Chicken Fajitas, Classic Mexican Rice, and for dessert, indulgent Churros. Let’s dive into these easy, mouthwatering Tex-Mex favorites!

Queso Dip

Serves: 2-3 | Preparation Time: 5 minutes | Cooking Time: 10-15 minutes

Ingredients

  • 1 can evaporated milk
  • 1 tablespoon corn starch
  • 2 cups shredded cheese of choice (like cheddar or Gouda)
  • ½-1 cup cream cheese or cream (optional)
  • 1 can diced tomatoes with green chilies
  • ½-1 pound lean ground beef, thoroughly cooked and drained

Directions

  1. Combine the cornstarch and evaporated milk in a saucepan.
  2. Add the shredded cheese and cream cheese or cream, if using.
  3. Cook over medium heat, stirring constantly, until the cheese is melted, and continue cooking until the sauce is of the desired thickness.
  4. Add the tomato-chili mix and stir in the cooked ground beef.
  5. Cook to heat through.
  6. Serve with tortilla chips or any chips of your choice.

 

 

Chimichanga (Deep Fried Burrito)

Serves: 4 | Preparation Time: 20 minutes | Cooking Time: 35-40 minutes

Ingredients

  • 4 large flour tortillas
  • 2 cups of vegetable oil, for frying

For filling

  • 1 pound choice of meat (chicken or beef)
  • 1 small onion, chopped
  • 1 medium bell pepper, destemmed, seeded and chopped
  • 3 Roma tomatoes, chopped
  • 1 clove garlic, minced
  • Salt and pepper, to taste
  • ½ cup refried beans
  • ½ cup each of salsa, guacamole and sour cream plus more for serving

Directions

  1. Combine the meat, onion, bell pepper, tomatoes, salt, and pepper in a heavy-bottomed pot, mixing to coat the meat well.
  2. Cover the pot and cook for 45 minutes over medium heat. Stir occasionally.
  3. Turn off the heat and let the mixture cool.
  4. When the meat has cooled down, shred it by pulling it apart with forks, or slice it thinly with a sharp knife. Stir the meat back in with the vegetables and set it aside.
  5. Heat the refried beans in a saucepan over medium heat until heated through (about 5 minutes).
  6. Steam the tortillas by wrapping them in damp towels and heating in the microwave for 20-30 seconds. You may also heat them on a preheated skillet for 15 seconds on each side.
  7. Spread ¼ of the warmed refried beans in the center of each tortilla.
  8. Place ¼ of the shredded meat over the refried beans.
  9. Place spoonfuls of salsa, guacamole, and sour cream over the refried beans and meat.
  10. Fold one side of the tortilla over. While applying pressure around the middle, fold the sides in to seal the ends. Continue to roll the tortilla over until the center is resting on the other end of the tortilla. Place on a tray or dish, seam side down. Repeat for the rest of the tortillas.
  11. Heat the oil in a frying pan over medium-high heat.
  12. Fry the chimichangas until lightly browned and crisp (5 minutes on each side).
  13. Lift the fried chichimangas out of the oil with a slotted spoon and let them drain for a few seconds on paper towels.
  14. Serve hot with more salsa, guacamole, and sour cream.

 

 

Enchiladas

Serves: 4 | Preparation Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

Enchilada sauce

  • (makes about 4 cups)
  • ¼ cup vegetable oil, canola oil, or melted coconut oil
  • ¼ cup all-purpose flour
  • 3 tablespoons chili powder
  • 1 cup chicken stock
  • 1 (28 ounce) can crushed tomatoes
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon packed brown sugar
  • ½ teaspoon kosher salt
  • 1 teaspoon ground black pepper

To make the enchiladas

  • 4 corn or flour tortillas
  • 4 chicken breast fillets OR 1 ⅓ cups shredded chicken, cooked
  • (For vegetarian enchiladas, you may use a combination of cooked black beans, cauliflower, spinach, broccoli, etc.)
  • 2 cups shredded cheese (Edam, cheddar, Monterey Jack, or a combination), divided
  • ⅓ cup onion, finely chopped
  • 1 ½ cups enchilada sauce
  • Cilantro, chopped, for garnish (optional)
  • Sour cream and guacamole

Directions

For enchilada sauce

  1. Combine the oil and flour in a medium saucepan over medium heat. Whisk in the remaining ingredients. Taste and adjust the spices based on your preferences.
  2. Pour any unused enchilada sauce into an airtight container and refrigerate it for up to two weeks.

To make the enchiladas

  1. Preheat the oven to 350°F.
  2. Grease a 2-quart baking dish and pour about ½ cup of enchilada sauce into it. Set it aside.
  3. Combine the shredded chicken (or vegetable combination of choice), 1 cup of cheese, and the onion in a bowl. Set it aside.
  4. Steam the tortillas by wrapping them in damp towels and heating in the microwave for 20-30 seconds. You may also heat them on a preheated skillet for 15 seconds on each side. This is to make the tortillas pliable.
  5. Lay a warmed tortilla inside the baking dish with enchilada sauce (This may also be done on a separate surface, if you find it too messy). Place a portion of the chicken/vegetable filling on the center of the tortilla and roll it to form a cylinder. Place it against the edge of the baking dish, seam side down. Do the same for the other tortillas, neatly lining and packing the rolls in the baking dish.
  6. Pour the remaining enchilada sauce over the rolls (adding more sauce, if desired) and sprinkle with the remaining cheese.
  7. Cover with foil and bake until heated through (about 15 minutes).
  8. Remove the foil and bake about 5 minutes longer to melt the cheese.
  9. Garnish with chopped cilantro (optional) and serve with sour cream and guacamole.

 

 

Tex-Mex Pork Tacos

Serves: 6 | Preparation Time: 20 minutes plus 30 minutes soaking time | Cooking Time: 2 hours 40 minutes

Ingredients

  • 24 pieces 6-inch tortillas, corn or wheat
  • 4 radishes, trimmed, thinly sliced
  • Salsa
  • Onions, chopped
  • Pickled jalapeños
  • Cilantro, chopped

For pork shoulder

  • 4 large dried ancho chilies, stemmed and seeded
  • 2 large dried chilies de árbol, stemmed and seeded
  • 2 tablespoons sugar
  • 1 tablespoon fresh lime juice
  • 1 5-pound boneless pork shoulder
  • Kosher or sea salt
  • 2 tablespoons vegetable oil
  • 1 large onion, chopped
  • 4 large garlic cloves, coarsely chopped
  • 2 bay leaves
  • 2 teaspoons dried oregano
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • ½ teaspoon ground allspice
  • 1 (12 ounce) bottle dark beer

Directions

  1. Soak the dried chilies in hot, freshly boiled water for 30 minutes. Weight them down and cover them with a plate or saucer. Drain, reserving 1 cup of liquid.
  2. Preheat the oven to 350°F.
  3. In a blender, process the chilies, sugar, lime juice, and ¼ cup of the reserved soaking liquid into a paste. Add more soaking liquid, if needed.
  4. Dry the pork shoulder with paper towels.
  5. Season it generously with salt, and then rub the paste evenly over the pork.
  6. Heat the oil in a large Dutch oven or heavy pot over medium heat. Sauté the onion, garlic, bay leaves, oregano, coriander, cumin, and allspice until the onion is tender (about 8 minutes).
  7. Pour in the beer and bring it to a boil.
  8. Place the pork in the pot, cover, and transfer it to the oven. Let it braise until tender (about 2 ½ hours), basting occasionally with pan juices.
  9. When the pork is done, transfer it carefully to a large tray and allow it to cool.
  10. Shred it with forks, and pour the pan juice over the meat.
  11. Heat the tortillas in a skillet, for about 1 minute on each side, and wrap them in towels to keep them warm.
  12. Serve warm tacos and shredded pork, with toppings set out for everyone to use as they please.

 

 

Chicken Fajitas

Serves: 8 | Preparation Time: 15 minutes plus 10 minutes to overnight marinating time | Cooking Time: 35 minutes

Ingredients

  • 1 pound boneless, skinless chicken breasts
  • Kosher or sea salt
  • Freshly ground black pepper
  • 1 medium bell pepper, seeded and sliced into ½-inch strips
  • 1 medium red onion, halved and sliced into ½-inch pieces
  • 1 tablespoon vegetable oil
  • 8 (6 inch) corn or flour tortillas
  • Guacamole, salsa, shredded lettuce and sour cream (optional)

For the marinade

  • ⅓ cup fresh cilantro, coarsely chopped
  • 2 cloves garlic, finely chopped
  • ½ teaspoon chili powder
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • Juice of 1 lime
  • 2 tablespoons vegetable oil

Directions

  1. Combine the marinade ingredients. Marinate the chicken in the refrigerator for at least 10 minutes to overnight.
  2. Preheat a grill pan to medium.
  3. Arrange the chicken pieces on the grill, and season with salt and pepper.
  4. Cook on one side until well browned (about 10 minutes).
  5. Flip and season the second side with salt and pepper.
  6. Cook, undisturbed, until the other side is well browned (about 10 minutes).
  7. Place the chicken on a cutting board and let it rest.
  8. Meanwhile, place the bell pepper and onion in a medium bowl, drizzle with 1 tablespoon of oil, season with salt and pepper, and toss to coat.
  9. Place the vegetables on the hot grill pan in a single layer.
  10. Cook until slightly charred (about 10 minutes). Transfer to a serving dish.
  11. To heat the tortillas, steam them by wrapping them in damp towels, 5 pieces at a time, and heating in the microwave for 20-30 seconds. You may also heat them on a preheated skillet for 15 seconds on each side. Wrap them in a towel to keep warm.
  12. Slice the chicken into strips or bite-sized pieces, cutting against the grain. Place it in the serving dish with the vegetables.
  13. Serve with a warm tortilla with and top with guacamole, salsa, shredded lettuce and sour cream.

 

 

Classic Mexican Rice

Serves: 4-6 | Preparation Time: 15 minutes | Cooking Time: 40 minutes

Ingredients

  • 1 ⅓ cups fresh or canned tomatoes, very ripe, cored
  • 1 medium white onion, chopped
  • ⅓ cup canola or any cooking oil
  • 2 cups long grain white rice
  • 4 cloves garlic, minced
  • 2 medium jalapeños, seeded and minced
  • 2 cups chicken broth
  • 1 tablespoon tomato paste
  • 1 ½ teaspoons salt
  • ½ cup fresh cilantro, minced
  • 1 jalapeño, minced (with seeds), for garnish
  • 1 lime, cut into wedges

Directions

  1. Place the tomatoes and onion in a blender and combine to make a smooth puree. Set it aside.
  2. Place the rice in a strainer and rinse under cold running water until the starch is washed out and the water runs clear. Drain well.
  3. Heat the oil in a heavy-bottomed skillet over medium-low heat for about 2 minutes. The oil is ready when a grain of rice dropped in sizzles.
  4. Sauté the rice in the oil until the rice is light gold in color (about 6-8 minutes).
  5. Add the garlic and 2 minced seedless jalapeños, and sauté until fragrant (about 1 minute).
  6. Transfer the contents of the skillet to a rice cooker. Rinse any remaining bits in the skillet with the broth into the rice cooker. Stir in the puree, tomato paste, and salt.
  7. Place the lid on the rice cooker and let it cook for about 30 minutes. Remove it from the heat but keep the lid on for another 5 minutes or so, to ensure that all the moisture has been absorbed by the rice.
  8. Serve garnished with cilantro and jalapeño slices, with lime wedges on the side.

 

 

Churros

Serves: 4 | Preparation Time: 10 minutes | Cooking Time: 10 minutes

Ingredients

For the dough or paste

  • 1 cup water
  • 2 ½ tablespoons sugar
  • ½ teaspoon salt
  • 2 tablespoons vegetable oil
  • 1 cup all-purpose flour
  • Oil for frying

Cinnamon sugar

  • ½ cup white sugar
  • 1 teaspoon ground cinnamon

Direction

  1. Combine the ingredients for the cinnamon sugar in a bowl, and set it aside.
  2. Mix the water, sugar, salt, and 2 tablespoons of vegetable oil in a small saucepan, over medium heat.
  3. Bring it to a boil and remove it from the heat.
  4. Add the flour, stirring constantly. Continue mixing until a paste-like dough is formed.
  5. Heat the oil for frying in deep-fryer or deep skillet, to 375°F.
  6. Using a pastry bag, pipe strips of dough into the hot oil.
  7. Fry until golden and drain on paper towels.
  8. Roll the drained churros in cinnamon sugar to coat.
  9. Serve.

 

 

 

***These recipes and more are Lina Chang’s Tex-Mex Takeout Cookbook: Favorite Tex-Mex Recipes to Make at Home. To get your copy, click on the cover below or click here.

To download a copy of the recipes, click here.

Easy Dutch Oven Recipes

Book Name : Easy Dutch Oven Recipes
Buy Now

If you’re looking for the perfect one-pot solution to create mouthwatering meals with minimal cleanup, look no further than your trusty Dutch oven! In this post, we’re diving into six irresistible recipes from Dutch Oven Cooking: Easy One-Pot Meal Recipes by Louise Davidson. Whether you’re craving sweet Monkey Bread for breakfast, a cozy Orzo and Spinach Soup, or savory showstoppers like Barbecued Beef and Sweet Pepper or 20-clove Garlic Chicken, these recipes showcase just how versatile the Dutch oven can be. And for those who love a little crunch, we’re rounding things off with Beer Batter Shrimp and a comforting Apple Crisp. Let’s fire up those Dutch ovens and get cooking!

Monkey Bread

Serves: 6-8 | Preparation time: 10 minutes | Cooking time: 35 minutes

Ingredients

  • ½ cup sugar
  • ½ cup brown sugar
  • 3 tablespoons cinnamon
  • 2 rolls of refrigerated biscuit dough, biscuits cut in quarters
  • 1 stick butter, melted

Directions

  1. Line a 14-inch Dutch oven with aluminum foil (for easy clean-up).
  2. Preheat the oven to 350°F. (For outdoor cooking, prepare the oven with 21 briquettes on the lid, and 11 beneath.)
  3. Combine the sugar and cinnamon in a resealable or paper bag.
  4. Drop the torn biscuits into the bag and shake to coat with the cinnamon mixture.
  5. Place the coated biscuits in the Dutch oven and drizzle the melted butter over them.
  6. Bake for 35 minutes.

Nutrition (per serving)

Calories 354, Carbs 51 g, fat 17 g, Protein 4 g, sodium 675 mg

 

 

Orzo and Spinach Soup

Serves: 4-6 | Preparation time: 5 minutes | Cooking time: 30 minutes 

Ingredients

  • 2 tablespoons olive oil
  • 1 small white onion, peeled and diced
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 3 cloves garlic, peeled and minced
  • 6 cups vegetable stock
  • 1 14-ounce can fire-roasted diced tomatoes
  • 1 ½ cups whole wheat orzo pasta
  • ½ teaspoon dried thyme
  • ¼ teaspoon dried oregano
  • ¼ teaspoon dried rosemary
  • 4 cups loosely packed spinach
  • Salt and pepper

Directions:

  1. Heat the oil in a Dutch oven over medium heat, and sauté the onion until tender.
  2. Add the carrots, celery, and garlic. Sauté 3 minutes more.
  3. Add the vegetable stock, tomatoes, pasta, thyme, oregano and rosemary. Stir, and bring to a simmer. Stir occasionally until the pasta is al dente (about 10 minutes).
  4. Add the spinach and cook until wilted.
  5. Season with salt and pepper.
  6. Serve warm.

Nutrition (per serving)

Calories 315, Carbs 54 g, Fat 6 g, Protein 12 g, sodium 816 mg

 

 

Barbecued Beef and Sweet Pepper

Serves: 8 | Preparation time: 10 minutes | Cooking time: 3 hours

Ingredients

  • 2 pounds stew beef
  • ½ cup brown sugar
  • ¼ cup chili powder
  • 3 green peppers, chopped
  • ¼ cup cider vinegar
  • 2 onions, chopped
  • 2 teaspoons salt
  • 1 6-ounce can tomato paste
  • 1 teaspoon dry mustard
  • 1 cup water
  • 2 teaspoons Worcestershire sauce

Directions

  1. Combine all the ingredients in a Dutch oven. Bring to a boil.
  2. Reduce the heat and simmer, covered, for approximately 3 hours, stirring often, until the meat is tender.
  3. Simmer the sauce to thicken.

Nutrition (per serving)

Calories 311, carbs 13 g, fat 16 g, Protein 30 g, sodium 673 mg

 

 

20-Clove Garlic Chicken

Serves: 4 | Preparation time: 20 minutes | Cooking time: 1 hour 35 minutes 

Ingredients

  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 whole chicken
  • 20 cloves garlic, halved
  • ¼ cup water
  • 2 tablespoons lemon juice
  • 1 teaspoon salt
  • ½ teaspoon dried thyme
  • ¼ teaspoon ground black pepper

Directions

  1. Preheat the oven to 350°F.
  2. Heat a Dutch oven over medium heat, and melt the butter. Add the olive oil and the chicken. Brown the chicken evenly on all sides, and then transfer to a cutting board.
  3. Retain 2 tablespoons of the fat in the Dutch oven and drain off the rest. Put the chicken back in the Dutch oven and add the garlic, water, lemon juice, salt, thyme, and black pepper.
  4. Cover the pot and bake for about 1 ½ hours, or until juices from the chicken run clear. The internal temperature should be 180°F.
  5. Remove the chicken from Dutch oven. Wrap it in two layers of aluminum foil and let it rest for 10 minutes before serving.

Nutrition (per serving)

Calories 559, carbs 11 g, fat 38 g, Protein 41 g, sodium 838 mg

 

 

Beer Batter Shrimp

Serves: 20 | Preparation time: 10 minutes | Cooking time: 10 minutes

Ingredients

  • 1 pound unpeeled, fresh shrimp
  • ¼ cup all-purpose flour
  • ¼ cup cornstarch
  • 1/8 teaspoon salt
  • ¼ cup beer
  • 2 tablespoons butter, melted
  • 1 egg yolk
  • Vegetable oil

Directions

  1. Peel the shrimp, leaving the tails on.
  2. Combine the flour, cornstarch, and salt. Add the beer, butter, and egg yolk. Stir until smooth.
  3. Heat 2 inches of oil in a Dutch oven over medium-high, to 350°F.
  4. Dip the shrimp in the batter and fry until golden brown.

Nutrition (per serving)

Calories 48, carbs 5 g, fat 2 g, Protein 1 g, sodium 134 mg

 

 

Apple Crisp

Serves: 6-8 | Preparation time: 20 minutes | Cooking time: 45 minutes

Ingredients

Apple Mixture

  • 10 cups apples, cored and cut into bite-size pieces
  • ¼ cup lemon juice
  • 1 tablespoon lemon zest
  • ¾ cup sugar
  • ½ cup golden raisins

Topping Mixture

  • 1 ¼ cups all-purpose flour
  • 1 ½ cups light brown sugar
  • 1 ½ cups oats
  • 2 tablespoons lemon zest
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 ½ sticks butter
  • Vegetable oil

Directions

  1. Preheat the oven to 350°F, and coat a Dutch oven with vegetable oil.
  2. In a large bowl, mix the apples, lemon juice, lemon zest, white sugar, and raisins.
  3. In a second bowl, mix together the flour, brown sugar, oats, lemon zest, cinnamon, and nutmeg. Cut in the butter until you reach a meal-like consistency.
  4. Spoon the apple mixture into the Dutch oven and spread the topping mixture over it.
  5. Bake for about 50-60 minutes, or until the filling bubbles and the topping is golden brown.
  6. Best served warm topped with ice cream or whipped cream.

Nutrition (per serving)

Calories 384, carbs 76 g, fat 8 g, Protein 4 g, sodium 501 mg

 

 

 

***These recipes and more are found in Louise Davidson’s Dutch Oven Cooking: Easy One-Pot Meal Recipes. To get your copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.

Delicious Polish Recipes

Book Name : Delicious Polish Recipes
Buy Now

Classic Golden Potato Pierogies

This traditional pierogi is a classic and staple in Poland. The filling is made of various ingredients which gives it a great taste that will leave everyone raving about it.

Serves 8 | Prep. time 2 hours | Cooking time 30 minutes

Ingredients

Filling

  • 5 potatoes, cleaned
  • 1 tablespoon oil or ghee
  • 1 large yellow or white onion, peeled and finely chopped
  • 8 ounces farm cheese or cottage cheese
  • 2 tablespoons cheddar cheese, optional
  • 1 tablespoon blue cheese, optional
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • Salt and black pepper, to taste

Dough

  • 3 cups all-purpose flour
  • ½ cup water, warm or more if needed
  • ½ cup milk, warm
  • 1 tablespoon unsalted butter, melted
  • Salt

Garnish

  • 2 tablespoons vegetable oil or ghee
  • 1 large onion, finely chopped
  • 3 bacon strips, finely chopped
  • ½ cup sour cream

Directions

Filling

  1. Wash the potatoes, then place them in a large pot of boiling water. Cook them for 20 to 30 minutes until they become soft.
  2. In the meantime, place a skillet over medium heat. Heat in it the oil, then cook in it the onion for 4 to 6 minutes until it becomes transparent.
  3. Once the potatoes are cooked, allow them to cool down for a bit, then peel and mash them with a fork or potato masher.
  4. Add to it the cheeses and combine them well. Mix the remaining filling ingredients with cooked onion until they become well combined.

Dough

  1. Combine the flour with a pinch of salt in a large mixing bowl. Add to it the melted butter with warm milk and mix them well.
  2. Pour in the water and combine them well until you get a dough. If your dough is too dry, add more warm water. Continue to knead the dough until it becomes soft.
  3. Shape the dough into a ball, then transfer it to a large bowl floured ball, cover it with a piece of cloth, and let it rest for 25 to 30 minutes.
  4. Put 1 to 1½ tablespoons of the filling in the middle of each dough circle, fold it in half, moisten the edges with some water then press them to seal it. Repeat the process with the remaining dough circles and filling.
  5. Bring a large pot of water to a boil with a pinch of salt. Add to it the pierogies then cook them in batches for 2 to 4 minutes until they rise to the top and let them stay in it for a full minute, then drain them.
  6. You can serve your pierogies as they are, or cook them in some ghee in a skillet until golden brown on both sides.
  7. To serve your pierogies, heat the oil in a large skillet, and cook in it the onions and bacon until they become golden brown.
  8. Transfer your pierogies to a serving plate, then serve them with the onion mixture. Drizzle the sour cream on top and enjoy!

Nutrition (per serving)

Calories 411, fat 5 g, carbs 56 g, sugar 2 g, Protein 14 g, sodium 197 mg

 

 

Polish Chicken Paprikash

Yes, Hungary is known for its chicken Paprikash, but Polish also are famous for their traditional chicken Paprikash that comes out in very creamy, sauces, and goes amazing with rice.

Serves 6-8 | Prep. time 30 minutes | Cooking time 1 hour 30 minutes

Ingredients

  • 4 pounds chicken thighs, skinless and boneless
  • ¾ cup mild paprika powder
  • 1 tablespoon salt
  • 1 tablespoon black pepper
  • 3 tablespoons butter, salted
  • 1 large bell pepper, seeded and cut into chunks
  • 1 white onion, peeled and cut into chunks
  • 2 tablespoons olive oil
  • 4 garlic cloves, peeled and minced
  • 14 ounces crushed tomato or diced
  • 1 cup chicken broth
  • ⅓ cup all-purpose flour
  • 1 tablespoon sour cream, optional
  • Cooked rice or pasta for serving

Directions

  1. Discard any fat from the chicken thighs then transfer them to a large zip lock bag.
  2. Mix ⅓ cup of paprika with 1 tablespoon of salt and 1 tablespoon of black pepper in a small bowl. Add it to the chicken thighs and rub the mixture into the chicken until it’s completely coated.
  3. Seal the bag and let it sit in the fridge for 2 hours so the chicken can absorb the seasoning.
  4. Place a large Dutch oven or pot over medium-high heat and melt in it the butter. Add in the onion then put on the lid and let it cook for 8 to 10 minutes until it becomes transparent.
  5. Add in the bell pepper, then put on the lid and cook them again for another 10 minutes until they soften.
  6. Place a large pan over medium heat and heat it in the olive oil, then brown in it the chicken thighs in batches for 3 to 5 minutes on each side.
  7. Once the chicken is done, place it on top of the veggie’s mixture, then add to it the garlic with tomato, the remaining paprika, salt, and pepper. Stir them well to combine then put on the lid and let them cook for 50 to 60 minutes until the chicken is done.
  8. Once the chicken is done, spoon ¾ cup of its broth into a mixing bowl, then add to it the flour and chicken broth. Mix them well until no lumps are found, then pour the mixture back into the pot.
  9. Heat it until the sauce starts to thick then turn off the heat and stir in the sour cream.
  10. Allow your chicken paprikash to sit for at least 30 to 40 minutes, then heat it through again and serve it hot with cooked rice or pasta.

Nutrition (per serving)

Calories 780, fat 51 g, carbs 33 g, sugar 7 g, Protein 51 g, sodium 384 mg

 

 

Stuffed Polish Cabbage Rolls

This polish dish is very simple to make and makes a delicious hearty meal. The cabbage is stuffed with a nice, seasoned mix of meat and rice, then baked in a creamy tomato sauce to perfection.

Serves 6 | Prep. time 15 minutes | Cooking time 20 minutes

Ingredients

  • 4 pounds cabbage head, cored
  • 2 tablespoons butter
  • 1 large onion, peeled and finely chopped
  • 1 pound ground beef
  • ½ pound ground pork
  • 1 ½ cup white rice, cooked
  • 1 teaspoon salt
  • 1 teaspoon garlic, finely chopped
  • ¼ teaspoon black pepper
  • 2 cups tomato sauce
  • Sour cream, for garnish (optional)

Directions

  1. Preheat the oven to 350°F (177°C).
  2. Bring a large pot of salted water to a boil, and cook in it the cored cabbage for 3 to 4 minutes until the leaves start to soften. Once the time is up, drain it, pull the leaves apart and place them aside.
  3. Place a large pan over medium-high heat and melt in it the butter. Add in the onion and cook it for 3 to 5 minutes until it becomes soft.
  4. Pick 18 large cabbage leaves and place them aside, then finely chop the remaining leaves.
  5. Transfer the onion with beef, pork, rice, salt, garlic, and pepper in a large bowl.
  6. Remove the stems from the cabbage leaves, place the filling on top of them and roll them.
  7. Transfer the chopped cabbage to a large baking dish or pot, place the cabbage rolls on top.
  8. Pour the tomato sauce all over the cabbage rolls and bake them for 60 minutes.
  9. Once the time is up, serve your rolls with some sour cream, and enjoy.

Nutrition (per serving)

Calories 499, fat 34 g, carbs 28 g, sugar 10 g, Protein 22 g, sodium 610.5 mg

 

 

Polish Beef Roulade

If you are looking for a restaurant-style dish, this polish beef roulade will do the trick. The beef steak is stuffed with a combination of mustard, pickles, ham, and onion which gives it a nice spicy and crunchy taste that goes very well with the white wine sauce.

Serves 10 | Prep. time 15 minutes | Cooking time 20 minutes

Ingredients

  • 8 thin beef sandwich steaks
  • 1 tablespoon mustard
  • 4 ounces ham slices, cut into thin strips
  • White part of 2 green onions, peeled and cut into strips
  • 2 dill pickles, cut into strips
  • ¼ cup canola oil
  • 2 tablespoons all-purpose flour
  • 1 tablespoon tomato paste
  • ¼ cup white wine
  • 1 cup beef stock
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • Fresh parsley leaves, for garnish

Directions

  1. Spread the mustard on top of the stakes to cover one side only. Top the mustard side with some ham, green onion, and dill pickles strips.
  2. Wrap the steaks around the filling while making the filling stuffed inside, then secure them with toothpicks.
  3. Place a large pan over medium-high heat and heat in it the canola oil. Sear in it the beef roulades on all sides until they become brown, then drain them and place them aside.
  4. Add the flour to the drippings in the pan and stir until it becomes golden brown. Add to it the white wine, tomato paste, chicken stock, salt, and pepper. Whisk them until no lumps are founds and cook them for 1 minute.
  5. Add the beef roulades to the sauce, then put on the lid and let them cook on low heat for 50 to 60 minutes over low heat.
  6. Once the time is up, discard the toothpicks, then serve your roulades warm with their sauce and enjoy.

Nutrition (per serving)

Calories 500, fat 35 g, carbs 8 g, sugar 2 g, Protein 36 g, sodium 1208 mg

 

 

Classic Braised Red Cabbage

The combination of cabbage and raspberries might sound odd to you, but in Poland, it’s a loved side dish that is served mostly with roasted duck or chicken.

Serves 6 | Prep. time 10 minutes | Cooking time 30 minutes

Ingredients

  • ¼ cup of butter
  • ¼ teaspoon ground all-spice
  • 6 juniper berries
  • 8 whole peppercorns
  • 2 bay leaves
  • 3 tablespoons of all-purpose flour
  • 1½ pounds red cabbage, cored and thinly sliced
  • 8 ounces fresh or frozen raspberries
  • ½ cup red wine
  • 2 tablespoons wine vinegar
  • 2 cups water
  • 1 teaspoon salt
  • 1 teaspoon white granulated sugar

Directions

  1. Place a large skillet over medium-low heat. Add to it the butter with all-spice, juniper berries, peppercorns, and bay leaves. Cook them for 1 to 2 minutes until the butter melts.
  2. Add in the flour and mix them well until it absorbs the butter.
  3. Stir in the cabbage with raspberries, red wine, vinegar, 1½ cups of water, and salt. Put on the lid and let them cook for 8 to 10 minutes until the cabbage softens.
  4. Stir in the sugar, then put on the lid and let them cook for another 10 to 20 minutes while adding water if needed until the cabbage is cooked to your liking.
  5. Adjust the seasoning of your dish, then serve it warm with some roasted meat or duck and enjoy.

Nutrition (per serving)

Calories 167, fat 8 g, carbs 19 g, sugar 8 g, Protein 2 g, sodium 158.5 mg

 

 

Custard Filled Polish Doughnuts (Paczki)

Polish doughnuts, also known as Paczki, are often filled with a rich vanilla custard. This recipe is easy to make and so worth the effort of making the custard and doughnuts from scratch.

Makes 14 | Prep. time 1 hour 50 minutes | Cooking time 10 minutes

Ingredients

  • 1 cup whole milk
  • 1 tablespoon active dry yeast
  • ⅓ cup sugar
  • 1 large egg, room temperature
  • 2 large egg yolks, room temperature
  • 6 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • 4 cups all-purpose flour
  • 2 quarts vegetable oil, for frying
  • ¾ cup sugar, for coating

Custard filling

  • ¼ cup sugar
  • 4 teaspoons cornstarch
  • 1 cup whole milk
  • 1 egg yolk
  • 1 teaspoon vanilla

Directions

  1. To make the custard filling, mix the sugar and cornstarch in a small saucepan over medium-low heat. Stir in milk and egg yolk slowly. Let it boil and stir for a minute. Add the vanilla and stir to combine. Let it cool undisturbed before using. The filling will thicken as it cools. You can refrigerate it if you want it to cool faster.
  2. In a large bowl, whisk the flour, yeast, and sugar.
  3. In another bowl, whisk together the egg, egg yolks, whole milk, melted butter, and vanilla.
  4. Pour the wet ingredients into the dry ingredients and fold until combined into a smooth dough.
  5. Let the dough rise at room temperature for 90–120 minutes until tripled in size.
  6. Roll out the risen dough on a lightly floured working surface and cut out the doughnuts with a doughnut cutter.
  7. Line a baking sheet with parchment paper and place the doughnuts to rise for 20 minutes.
  8. Meanwhile, warm the vegetable oil on medium heat to 375°F (190°C).
  9. Deep fry the doughnuts for about 1 minute on each side.
  10. Coat the warm doughnuts with sugar.
  11. Transfer the cooled custard filling into a piping bag and fill each doughnut with it.
  12. Serve warm.

Nutrition (per serving)

Calories 305, fat 4 g, carbs 45 g, sugar 25 g, Protein 4 g, sodium 44 mg

 

 

 

***These recipes and more are found in Sarah Spencer’s A Taste of Poland: Traditional Polish Cooking Made Easy with Authentic Polish Recipes. To get your own copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.

Delicious and Easy Bread Machine Recipes!

Book Name : Delicious and Easy Bread Machine Recipes!
Buy Now

Making bread in a bread machine is easy as 123! Check out these easy recipes you can make using a bread machine!

Baguette Style French Bread

Makes 2 loaves

Ingredients

2 baguettes of 1-pound each – Ingredients for bread machine

  • 1 ⅔ cups water, lukewarm between 80 and 90⁰F
  • 1 teaspoon table salt
  • 4 ⅔ cups white bread flour
  • 2 ⅔ teaspoons bread machine yeast or rapid rise yeast

2 baguettes of ¾-pound each – Ingredients for bread machine

  • 1 ¼ cups water, lukewarm between 80 and 90⁰F
  • ¾ teaspoon table salt
  • 3 ½ cups white bread flour
  • 2 teaspoons bread machine yeast or rapid rise yeast

Other Ingredients

  • Cornmeal
  • Olive oil
  • 1 egg white
  • 1 tablespoon water

Directions

  1. Choose the size of crusty bread you would like to make and measure your ingredients.
  2. Add the ingredients for the bread machine to the bread pan in the order listed above.
  3. Place the pan in the bread machine and close the lid. Turn on the bread maker. Select the dough/manual setting.
  4. When the dough cycle is completed, remove the pan and lay the dough on a floured working surface.
  5. Knead the dough a few times and add flour if needed so the dough is not too sticky to handle. Cut the dough in half and form a ball with each half.
  6. Grease a baking sheet with olive oil. Dust lightly with cornmeal.
  7. Preheat the oven to 375⁰ and place the oven rack in the middle position.
  8. With a rolling pin dusted with flour, roll one of the dough balls into a 12-inch by 9 -inch rectangle for the 2 pounds bread size or a 10-inch by 8-inch rectangle for the 1 ½ pound bread size. Starting on the longer side, roll the dough tightly. Pinch the ends and the seam with your fingers to seal. Roll the dough in a back in forth movement to make it into a nice French baguette shape.
  9. Repeat the process with the second dough ball.
  10. Place loaves of bread onto the baking sheet with the seams down and brush with some olive oil with enough space in between them to rise. Dust top of both loaves with a little bit of cornmeal. Cover with a clean kitchen towel and place in a warm area with any air draught. Let rise for 10 to 15 minutes, or until loaves doubled in size.
  11. Mix the egg white and 1 tablespoon of water and lightly brush over both loaves of bread.
  12. Place in the oven and bake for 20 minutes. Remove from oven and brush with remaining egg wash on top of both loaves of bread. Place back into the oven taking care of turning around the baking sheet. Bake for another 5 to 10 minutes or until the baguettes are golden brown. Let rest on a wired rack for 5-10 minutes before serving.

Nutrition per slice (about 32 g.)

Calories 87, fat 0.8 g, carbs 16.5 g, sodium 192 mg, protein 3.4 g

 

 

Rye Bread

Makes 1 loaf

Ingredients

16 slice bread (2 pounds)

  • 1⅔ cups lukewarm water
  • ¼ cup + 4 teaspoons Dijon mustard
  • 2 tablespoons unsalted butter, melted
  • 4 teaspoons sugar
  • 1 teaspoon table salt
  • 2 cups rye flour
  • 2⅔ cups white bread flour
  • 1½ teaspoons bread machine yeast

12 slice bread (1½ pounds)

  • 1¼ cups lukewarm water
  • ¼ cup Dijon mustard
  • 1½ tablespoons unsalted butter, melted
  • 1 tablespoon sugar
  • ¾ teaspoon table salt
  • 1½ cups rye flour
  • 2 cups white bread flour
  • 1 teaspoon bread machine yeast

Directions

  1. Choose the size of loaf you would like to make and measure your ingredients.
  2. Add the ingredients to the bread pan in the order listed above.
  3. Place the pan in the bread machine and close the lid.
  4. Turn on the bread maker. Select the White/Basic setting, then the loaf size, and finally the crust color. Start the cycle.
  5. When the cycle is finished and the bread is baked, carefully remove the pan from the machine. Use a potholder as the handle will be very hot. Let rest for a few minutes.
  6. Remove the bread from the pan and allow to cool on a wire rack for at least 10 minutes before slicing.

Nutrition per slice

Calories 153, fat 2.1 g, carbs 24.8 g, sodium 256 mg, protein 5.2 g

 

 

Garlic Parsley Bread

Makes 1 loaf

Ingredients

16 slice bread (2 pounds)

  • 1½ cups almond or coconut milk
  • ¼ cup flax meal
  • 12 tablespoons warm water
  • 4 tablespoon butter
  • 3 tablespoons maple syrup
  • 3 teaspoon apple cider vinegar
  • ¼ cup parsley, loosely chopped
  • 10–12 cloves garlic, minced
  • 1 teaspoon table salt
  • 3¼ cups brown rice flour
  • ½ cup corn starch
  • ¼ cup potato starch
  • 3 teaspoons xanthan gum
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 2 teaspoons bread machine yeast

12 slice bread (1½ pounds)

  • 1¼ cups almond or coconut milk
  • 3 tablespoons flax meal
  • ½ cup + 1 tablespoon warm water
  • 3 tablespoons butter
  • 2¼ tablespoons maple syrup
  • 2¼ teaspoons apple cider vinegar
  • 3 tablespoons parsley, loosely chopped
  • 8–9 cloves garlic, minced
  • ¾ teaspoon table salt
  • 6 tablespoons + 2 teaspoons brown rice flour
  • ⅓ cup corn starch
  • 3 tablespoons potato starch
  • 2 teaspoons xanthan gum
  • 1½ tablespoons garlic powder
  • 1½ tablespoons onion powder
  • 1½ teaspoons bread machine yeast

Directions

  1. Combine the water and flax meal in a bowl; set aside for 5–10 minutes to mix well.
  2. Choose the size of loaf you would like to make and measure your ingredients.
  3. Add the ingredients to the bread pan in the order listed above, including the flax meal.
  4. Place the pan in the bread machine and close the lid.
  5. Turn on the bread maker. Select the White/Basic or Gluten-Free (if your machine has this setting) setting, then the loaf size, and finally the crust color. Start the cycle.
  6. When the cycle is finished and the bread is baked, carefully remove the pan from the machine. Use a potholder as the handle will be very hot. Let rest for a few minutes.
  7. Remove the bread from the pan and allow to cool on a wire rack for at least 10 minutes before slicing.

Nutrition per slice

Calories 193, fat 4.8 g, carbs 31.4 g, sodium 201 mg, protein 3.4 g

 

 

Walnut Banana Bread

Makes 1 loaf

Ingredients

16 slice bread (2 pounds)

  • ½ cup lukewarm water
  • 3 tablespoons canola oil
  • 1 teaspoon apple cider vinegar
  • 2 eggs, beaten
  • 2 small banana, mashed
  • 1 teaspoon table salt
  • ¾ cup brown rice flour
  • ¾ cup white rice flour
  • ¾ cup amaranth flour
  • ½ cup corn starch
  • 1 tablespoon xanthan gum
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 2 teaspoons bread machine yeast
  • 1 cup walnuts, chopped

12 slice bread (1½ pounds)

  • ⅓ cup lukewarm water
  • 2 tablespoons canola oil
  • ¾ teaspoon apple cider vinegar
  • 2 eggs, beaten
  • 1½ small bananas, mashed
  • ¾ teaspoon table salt
  • ½ cup brown rice flour
  • ½ cup white rice flour
  • ½ cup amaranth flour
  • ⅓ cup corn starch
  • ¾ tablespoon xanthan gum
  • ¾ teaspoon cinnamon
  • ⅓ teaspoon nutmeg
  • 1½ teaspoons bread machine yeast
  • ¾ cup walnuts, chopped

Directions

  1. Choose the size of loaf you would like to make and measure your ingredients.
  2. Add the ingredients to the bread pan in the order listed above.
  3. Place the pan in the bread machine and close the lid.
  4. Turn on the bread maker. Select the Quick/Rapid setting, then the loaf size, and finally the crust color. Start the cycle.
  5. When the cycle is finished and the bread is baked, carefully remove the pan from the machine. Use a potholder as the handle will be very hot. Let rest for a few minutes.
  6. Remove the bread from the pan and allow to cool on a wire rack for at least 10 minutes before slicing.

Nutrition per slice

Calories 193, fat 8.3 g, carbs 24.4 g, sodium 172 mg, protein 4.2 g

 

 

Blueberry Honey Bread

Makes 1 loaf

Ingredients

16 slice bread (2 pounds)

  • 1 cup plain yogurt
  • ⅔ cup lukewarm water
  • ¼ cup honey
  • 4 teaspoons unsalted butter, melted
  • 2 teaspoons table salt
  • 1½ teaspoons lime zest
  • ⅔ teaspoon lemon extract
  • 4 cups white bread flour
  • 2¼ teaspoons bread machine yeast
  • 1⅓ cups dried blueberries

12 slice bread (1½ pounds)

  • ¾ cup plain yogurt
  • ½ cup lukewarm water
  • 3 tablespoons honey
  • 1 tablespoon unsalted butter, melted
  • 1½ teaspoons table salt
  • 1 teaspoon lime zest
  • ½ teaspoon lemon extract
  • 3 cups white bread flour
  • 2¼ teaspoons bread machine yeast
  • 1 cup dried blueberries

Directions

  1. Choose the size of loaf you would like to make and measure your ingredients.
  2. Add all of the ingredients except for the blueberries to the bread pan in the order listed above.
  3. Place the pan in the bread machine and close the lid.
  4. Turn on the bread maker. Select the White/Basic or Fruit/Nut (if your machine has this setting) setting, then the loaf size, and finally the crust color. Start the cycle.
  5. When the machine signals to add ingredients, add the blueberries. (Some machines have a fruit/nut hopper where you can add the blueberries when you start the machine. The machine will automatically add them to the dough during the baking process.)
  6. When the cycle is finished and the bread is baked, carefully remove the pan from the machine. Use a potholder as the handle will be very hot. Let rest for a few minutes.
  7. Remove the bread from the pan and allow to cool on a wire rack for at least 10 minutes before slicing.

Nutrition per slice

Calories 153, fat 2.3 g, carbs 28.7 g, sodium 286 mg, protein 5 g

 

 

Cheddar Bacon Bread

Makes 1 loaf

Ingredients

16 slice bread (2 pounds)

  • ⅔ cup lukewarm milk
  • 2 teaspoons unsalted butter, melted
  • 2 tablespoons honey
  • 2 teaspoons table salt
  • ⅔ cup green chilies, chopped
  • ⅔ cup grated Cheddar cheese
  • ⅔ cup cooked bacon, chopped
  • 4 cups white bread flour
  • 2½ teaspoons bread machine yeast

12 slice bread (1½ pounds)

  • ½ cup lukewarm milk
  • 1½ teaspoons unsalted butter, melted
  • 1½ tablespoons honey
  • 1½ teaspoons table salt
  • ½ cup green chilies, chopped
  • ½ cup grated Cheddar cheese
  • ½ cup cooked bacon, chopped
  • 3 cups white bread flour
  • 2 teaspoons bread machine yeast

Directions

  1. Choose the size of loaf you would like to make and measure your ingredients.
  2. Add the ingredients to the bread pan in the order listed above.
  3. Place the pan in the bread machine and close the lid.
  4. Turn on the bread maker. Select the White/Basic setting, then the loaf size, and finally the crust color. Start the cycle.
  5. When the cycle is finished and the bread is baked, carefully remove the pan from the machine. Use a potholder as the handle will be very hot. Let rest for a few minutes.
  6. Remove the bread from the pan and allow to cool on a wire rack for at least 10 minutes before slicing.

Nutrition per slice

Calories 172, fat 3.8 g, carbs 36.4 g, sodium 234 mg, protein 6.2 g

 

 

 

**These recipes and more can be found in Louise Davidson’s Bread Machine Cookbook: Quick and Easy Bread Machine Recipes. To get your copy, click on the cover or click here.

To download a copy of the featured recipes, click here.

Delicious and Healthy Two-Serving Slow Cooker Recipes

Book Name : Delicious and Healthy Two-Serving Slow Cooker Recipes
Buy Now

Beef and Veggie Soup

* gluten free * dairy free *

Are you tired of vegetables? This soup will remind you how delicious they can be!

Servings: 2 – Prep. time: 20 min. – Cooking time: 8 hours

Ingredients

  • ½ pound ground beef
  • ½ chopped onion
  • 1 garlic clove, minced
  • ½ cup tomato sauce
  • 1 cup beef broth
  • 1 cup pinto beans
  • 1 cup corn kernels, frozen
  • 1 cup green beans, frozen
  • ¼ cup carrots, shredded
  • ½ cup tomatoes, chopped
  • 1 teaspoon chili powder
  • ¼ teaspoon basil, dried
  • Salt and pepper to taste
  • Fresh parsley and sour cream, to garnish

Preparation

  1. In a medium saucepan, brown the beef and drain the fat. Add the onion and garlic and cook for 5 minutes more.
  2. Transfer the beef mixture to the slow cooker and add the tomato sauce, beef broth, pinto beans, corn, green beans, carrots, tomatoes, and spices. Stir to mix it all together.
  3. Cover with the lid, and cook for 8 hours on LOW, stirring occasionally if possible. The soup should thicken.
  4. Serve garnished with fresh parsley and sour cream, if desired.

Nutrition facts per serving

Calories 184, fat 6 g, carbs 20 g, protein 14 g, sodium 332 mg

 

 

Butter Chicken with Coconut Milk

* gluten free *

Butter chicken is delicious, and when it has coconut milk, its rich goodness is satisfying for everyone.

Servings: 2 – Prep. time: 10 min. – Cooking time: 3 hours

Ingredients

  • 1 ½ pounds boneless skinless chicken breasts, cubed
  • ½ sweet onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon red curry paste
  • 1 teaspoon curry powder
  • ½ teaspoon turmeric
  • ¼ teaspoon ground ginger
  • Pinch cinnamon
  • ½ cup coconut milk
  • 2 tablespoons water
  • 2 tablespoons tomato paste
  • ¼ cup heavy cream
  • 2 cups hot basmati rice, for serving
  • ¼ cup cilantro, chopped, for serving

Preparation

  1. Place all the ingredients EXCEPT the cream and the rice into a slow cooker. Combine to mix well.
  2. Cover and cook for 3–4 hours on HIGH or until tender.
  3. Now, slowly add the heavy cream and stir. Cover again and cook to heat through.
  4. Serve with steamy rice, garnished with cilantro.

Nutrition facts per serving

Calories 560, fat 28 g, carbs 39 g, protein 38 g, sodium 421mg

 

 

Noodles Beef Burgundy

This tasty stew is a treat to come home to.

Servings: 2 – Prep. time: 10 min. – Cooking time: 5 hours

Ingredients

  • ½ pound stewing beef
  • 3 ounces mushrooms, sliced
  • 2 small carrots, peeled and chopped
  • 1 (4.5 ounce) can cream of mushroom soup
  • ¼ cup beef broth
  • ½ medium onion, cut in wedges
  • 2 tablespoons tapioca
  • Salt and pepper to taste
  • ¼ teaspoon thyme
  • 1 cup cooked egg noodles

Preparation

  1. Place all the ingredients EXCEPT the noodles into a 3-quart slow cooker and combine well.
  2. Cover, and cook for 5–6 hours on LOW, until the meat is fork tender .
  3. Serve over cooked egg noodles.

Nutrition facts per serving

Calories 273, fat 9 g, carbs 19 g, protein 24 g, sodium 642 mg

 

 

Tuna Casserole

A perfect recipe for enjoying the weekend. It’s easy and does not require much time. You will feel the taste of a homemade food.

Servings: 2 – Prep. time: 25 min. – Cooking time: 5 hours 20 min.

Ingredients

  • 1 tablespoon butter
  • 2 ounces sliced mushrooms
  • ¼ cup sweet pepper
  • ½ medium onion, diced
  • 1 clove garlic, minced
  • Salt and pepper to taste
  • 2 tablespoons flour
  • ½ cup chicken broth
  • ½ cup half-and-half
  • ¾ cup egg noodles, uncooked
  • 1 can tuna
  • 1 teaspoon lemon juice
  • ½ cup Monterey Jack cheese, shredded
  • ½ cup frozen peas, thawed
  • ½ cup potato chips, crushed

Preparation

  1. Melt the butter in a medium-size skillet over medium heat. Add the mushrooms, sweet pepper, and onion. Sauté for 3-4 minutes, then add the garlic. Season with salt and pepper.
  2. Sprinkle the skillet with flour and stir it in until the vegetables are coated.
  3. Transfer the mixture to a slow cooker. Add the broth, half-and-half, and egg noodles.
  4. Stir, cover, and cook for 4–5 hours on LOW. The noodles should be fork-tender.
  5. In a mixing bowl, combine the tuna with lemon juice.
  6. Add the tuna mixture to the slow cooker. Stir in the cheese and peas and leave it for 20 minutes, uncovered, to heat through and thicken.
  7. Before serving, sprinkle with crushed potato chips.

Nutrition facts per serving

Calories 393, fat 21 g, carbs 28 g, protein 22 g, sodium 752 mg

 

 

Stuffed Vegetarian Peppers

* vegetarian * gluten-free *

A healthier version of the stuffed peppers your mother used to make!

Servings: 2 – Prep. time: 30 min. – Cooking time: 3 hours 30 min.

Ingredients

  • ⅔ cup cooked rice
  • 1 tomato, chopped
  • ½ cup black beans
  • ⅓ cup frozen corn, thawed
  • ¼ cup mozzarella cheese
  • 3 tablespoons ripe olives
  • 1 clove garlic, minced
  • Salt and pepper to taste
  • 2 sweet peppers
  • ¼ cup spaghetti sauce
  • ⅓ cup water
  • 2 tablespoons Parmesan cheese

Preparation

  1. In a large mixing bowl, gently combine the rice, tomato, black beans, corn, mozzarella, olives, garlic, and salt and pepper.
  2. Cut the top of the sweet peppers and scoop out the ribs and seeds. Fill the peppers with the rice mixture.
  3. Mix the spaghetti sauce with the water and pour half of it into a small slow cooker. Place the filled peppers inside and pour the remaining sauce on the top of the peppers. Sprinkle Parmesan cheese on the top.
  4. Cover and cook on LOW for 6-7 hours (or HIGH for 3-3 ½ hours). The pepper should be fork-tender.

Nutrition facts per serving

Calories 261, fat 8 g, carbs 39 g, protein 11 g, sodium 815 mg

 

 

Blueberry Cobbler

* vegetarian *

If you have a sweet tooth, and no time or patience for the kitchen, this one is for you.

Servings: 2 – Prep. time: 10 min. – Cooking time: 3 hours

Ingredients

  • 1 cup blueberry pie filling
  • 2 tablespoons almonds, chopped
  • 3 ounces yellow cake mix
  • 2 tablespoons melted butter
  • Vanilla ice cream for serving

Preparation

  1. Spray a 2-quart slow cooker with non-stick spray
  2. Spoon the pie filling into the slow cooker and spread it out on the bottom.
  3. Sprinkle with almonds and cake mix, and then drizzle the butter over it.
  4. Cover, and cook for 3 hours until the top begins to golden brown in color.
  5. Serve hot with vanilla ice cream.

Nutrition facts per serving

Calories 449, fat 14 g, carbs 78 g, protein 2 g, sodium 343 mg

 

 

***These recipes and more are found in Louise Davidson’s Slow Cooking for Two: 100 Healthy Two-Serving Slow Cooker Recipes. To get your copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.

Quick and Easy Make-Ahead Recipes

Book Name : Quick and Easy Make-Ahead Recipes
Buy Now

Simple Ham Carbonara

Serves: 4 | Prep Time: 10 minutes | Cook Time: 15 minutes

Ingredients

  • 12 ounces spaghetti noodles
  • ½ pound ham, sliced into strips
  • ½ cup fresh grated parmesan

Pantry Staples

  • 2 eggs
  • 1 tablespoon olive oil
  • 3 cloves garlic, crushed and minced
  • ½ teaspoon salt
  • 1 teaspoon black pepper

Directions

  1. Bring a large pot of lightly salted water to a boil. Place the spaghetti noodles in the water and cook until al dente. Drain and reserve ½ cup of the cooking water.
  2. Heat the olive oil in a skillet over medium heat.
  3. Add in the ham and cook, stirring frequently, for 5 minutes, or until browned.
  4. Add the garlic and cook for an additional minute.
  5. Whisk together the eggs and all but 1 tablespoon of the parmesan.
  6. Add the cooked pasta to the skillet and toss, then remove the skillet from the heat.
  7. Pour the egg mixture into the skillet and quickly work it through the pasta by gently tossing the noodles.
  8. Add the reserved pasta water as necessary to reach desired sauce consistency.
  9. Serve garnished with remaining parmesan cheese.

Meal Prep Tips

  • Precook the pasta so that this meal can be on the table in just about 10 minutes.

Nutritional Information

Calories 525, Total Fat 17.1 g, Saturated Fat 5.6 g, Carbs 65.4 g, Fiber 3.0 g, Sugars 1.6 g, Protein 28.7 g

 

 

Flank Steak with Basil Oil Sauce

Serves: 4-6 | Prep Time: 5 minutes | Cook Time: 15 minutes

Ingredients

  • 1½ pounds flank steak
  • 1 cup fresh basil leaves

Pantry Staples

  • ¼ cup olive oil
  • 2 cloves garlic
  • 1 teaspoon coarse ground black pepper
  • 1 teaspoon sea salt

Directions

  1. Begin by preheating an indoor or outdoor grill over medium heat.
  2. Lightly brush the flank steak with olive oil and season it with the coarse ground black pepper and sea salt.
  3. Place the steak on the grill for 4–7 minutes per side, depending upon desired doneness.
  4. Remove the steak from the grill and let it rest 10 minutes before slicing.
  5. While the steak is grilling, combine the remaining olive oil, basil and garlic in a blender or food processor. Blend until smooth.
  6. Slice the steak and drizzle the basil sauce over the meat, or serve on the side.

Meal Prep Tips

  • Make the sauce ahead of time and mix well before serving.
  • If desired, prepare the steak ahead of time also and serve on a bed of salad greens with the basil sauce as a light dressing.

Nutritional Information

Calories 236, Total Fat 15.5 g, Saturated Fat 4.6 g, Carbs 0.2 g, Fiber 0.2 g, Sugars 0.0 g, Protein 23.2 g

 

 

Couscous Stuffed Tomatoes

Serves: 4 | Prep Time: 10 minutes | Cook Time: 40 minutes

Ingredients

  • 4 large tomatoes, or 8 small ones
  • 3 cups cooked couscous
  • 1 cup sweet yellow onion, chopped
  • 4 cups fresh spinach
  • ¼ cup fresh basil, chopped
  • ½ cup fresh mozzarella, shredded

Pantry Staples

  • 1 tablespoon olive oil
  • 2 cloves garlic, crushed and minced
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 tablespoon butter
  • ¼ cup breadcrumbs or cracker crumbs

Directions

  1. Preheat the oven to 400°F and lightly oil an 8×8 inch baking dish.
  2. Cut the tops off the tomatoes. Scoop out the inner flesh of each tomato and set aside.
  3. Place the olive oil in a skillet over medium heat.
  4. Once the oil is hot, add the onions and cook for 3–4 minutes.
  5. Add the spinach, basil and garlic. Season the mixture with the salt and black pepper. Continue cooking for an additional 3–5 minutes, or until the onions are tender and the spinach is wilted.
  6. Remove the skillet from the heat and stir in the reserved tomato flesh and the cooked couscous.
  7. In a bowl, combine the butter with the bread or cracker crumbs. Mix until crumbly, then mix in the mozzarella cheese.
  8. Spoon the couscous mixture into each of the tomatoes.
  9. Place the tomatoes in the baking dish.
  10. Cover each tomato with a sprinkling of the breadcrumb-and-cheese mixture.
  11. Place the tomatoes in the oven and bake for 20–25 minutes.
  12. Remove and let sit for 5 minutes before serving.

Meal Prep Tips

  • Make this dish ahead of time and store in the refrigerator. Heat in a 325°F oven for 20 minutes, or until warmed through.

Nutritional Information

Calories 378, Total Fat 15.8 g, Saturated Fat 5.9 g, Carbs 46.3 g, Fiber 5.4 g, Sugars 2.7 g, Protein 15.3 g

 

 

Cream of Potato Soup with Parmesan Croutons

 Serves: 6 | Prep Time: 10 minutes | Cook Time: 30 minutes

 Ingredients

  • 6 cups potatoes, peeled and cubed
  • ½ pound ham, diced
  • ½ cup fresh grated parmesan cheese
  • 2 cups sourdough bread cubes
  • ½ cup tomatoes, diced

Pantry Staples

  • ¼ cup butter, melted
  • 2 cups milk
  • 3 cloves garlic, crushed and minced
  • ½ teaspoon salt
  • 1 teaspoon black pepper
  • ½ teaspoon nutmeg

Directions

  1. Preheat the oven to 325°F.
  2. Place the cubed bread in a bowl and drizzle with all but 1 tablespoon of the melted butter. Toss to coat. Add in the parmesan cheese and stir.
  3. Spread the bread cubes out on a baking sheet. Place the baking sheet in the oven and bake for 10–15 minutes, or until lightly toasted. Remove from the oven and set aside.
  4. Heat the remaining butter in a large soup pot over medium heat.
  5. Add in the ham and garlic. Sauté for 3 minutes.
  6. Add in the potatoes and stir.
  7. Add enough water to just cover the potatoes. (If you have chicken or vegetable stock in your pantry, you could use that instead.)
  8. Increase the heat to medium high and bring the liquid to a boil. Reduce the heat to low and simmer for 15–20 minutes, or until the potatoes are tender.
  9. Remove about ½ of the soup mixture and place it in a blender. Blend until smooth.
  10. Transfer the mixture back into the soup and stir. Repeat if desired for a creamier consistency.
  11. Season the soup with salt, black pepper and nutmeg.
  12. Slowly add in the milk, stirring as you go, until you reach your desired thickness for the soup.
  13. Continue cooking over low to medium low heat until the soup is thickened and warmed through.
  14. Serve the soup garnished with diced tomatoes and parmesan croutons.

Meal Prep Tips

  • Make this meal in its entirety ahead of time and reheat in the microwave or over medium low heat on the stovetop until warmed through.

Nutritional Information

Calories 356, Total Fat 13.3 g, Saturated Fat 7.0 g, Carbs 40.0 g, Fiber 3.8 g, Sugars 13.9 g, Protein 19.9 g

 

 

Pesto Pasta with Chicken

 Serves: 4-6 | Prep Time: 10 minutes | Cook Time: 15 minutes

 Ingredients

  • 1 pound spaghetti noodles
  • 1 pound boneless, skinless chicken breasts, sliced into strips
  • 1 cup tomatoes, chopped
  • ½ cup pesto sauce
  • ¼ cup fresh grated parmesan

Pantry Staples

  • 1 tablespoon olive oil
  • 2 cloves garlic, crushed and minced
  • ½ teaspoon salt
  • ½ teaspoon black pepper

Directions

  1. Bring a pot of lightly salted water to a boil over high heat.
  2. Add the spaghetti noodles and cook until al dente. Drain and set aside.
  3. Heat the olive oil in a skillet over medium heat.
  4. Add the tomatoes and garlic. Sauté for 5 minutes.
  5. Gently push the tomatoes to the edges of the skillet and add the chicken to the center.
  6. Season the chicken with salt and black pepper. Cook, stirring occasionally, for 6–7 minutes, or until the chicken is cooked through.
  7. Add the cooked pasta to the skillet and toss until warmed.
  8. Remove the skillet from the heat and add in the pesto sauce. Toss until the pesto is worked through the pasta.
  9. Garnish with fresh grated parmesan to serve.

Meal Prep Tips

  • Make the separate components of this dish ahead of time so that all you need to do is combine them in a skillet over medium heat until warmed through, then toss with the pesto and garnish with parmesan.

Nutritional Information

Calories 494, Total Fat 16.5 g, Saturated Fat 3.2 g, Carbs 58.8 g, Fiber 3.0 g, Sugars 1.3 g, Protein 30.0 g

 

 

Asian Pork Cabbage Rolls

Serves: 4 | Prep Time: 10 minutes | Cook Time: 10 minutes

Ingredients

  • 1½ pounds cooked caramel pork loin, shredded
  • 8–10 savoy cabbage leaves
  • 2 cups cooked brown rice
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil

Pantry Staples

  • 1 tablespoon honey

Directions

  1. Heat the sesame oil in a large skillet over medium low heat.
  2. Add in the shredded caramel pork loin and the cooked brown rice. Cook, stirring occasionally, for 5 minutes.
  3. Whisk together the soy sauce and the honey. Add the mixture to the skillet, increase the heat to medium to medium high, and cook just until the pork gets a bit of a caramel crust on the edges.
  4. Lay the savoy cabbage leaves out on a flat surface.
  5. Spoon equal amounts of the meat mixture into each leaf and roll up to serve.

Meal Prep Tips

  • Prepare the meat mixture ahead of time and reheat over low heat, just until warmed through.

Nutritional Information

Calories 563, Total Fat 23.7 g, Saturated Fat 4.1 g, Carbs 31.4 g, Fiber 2.7 g, Sugars 7.4 g, Protein 53.8 g.

 

 

Caramel Pork Loin

Serves: 4 | Prep Time: 10 minutes | Cook Time: 8 hours

Ingredients

  • 1 3-pound pork tenderloin
  • ¼ cup soy sauce
  • 3 cups mushrooms, sliced thick
  • 3 cups cooked brown rice

Pantry Staples

  • 3 tablespoons olive oil
  • ¼ cup honey
  • 3 cloves garlic, crushed and minced
  • 1 teaspoon sea salt
  • 1 teaspoon coarse ground black pepper

Directions

  1. Season the pork tenderloin with the sea salt and coarse ground black pepper.
  2. Add one tablespoon of the olive oil to a large skillet over medium high heat.
  3. Place the tenderloin in the skillet and sear on all sides until nicely browned.
  4. Place the tenderloin in a slow cooker.
  5. Combine the remaining olive oil, soy sauce and honey in a small saucepan. Cook over medium low heat, until the honey dissolves into the sauce and an even consistency is achieved.
  6. Remove the sauce from the heat, let it cool slightly, and then pour it over the tenderloin.
  7. Add ½ cup water to the slow cooker. Cover and cook on low for 7 hours.
  8. Add the mushrooms and continue cooking for 30 minutes, or until ready to serve.
  9. Serve half the pork tenderloin over hot, cooked brown rice.
  10. Reserve the remaining meat for a second meal.

Meal Prep Tips

  • Prepare this meal up to Step 6 and store in the refrigerator.
  • Continue starting from Step 7 the day of serving.

Nutritional Information

Calories 583, Total Fat 20.8 g, Saturated Fat 4.9 g, Carbs 41.6 g, Fiber 2.8 g, Sugars 7.0 g, Protein 54.6 g.

 

 

 

***These recipes and more are found in Louise Davidson’s Meal Prep Made Easy!: 8 Week Meal Prep Plan with 8 Ingredients a Week – Quick and Easy Make-Ahead Recipes for Busy People. To get your copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.

Easy and Budget-Friendly Recipes for Students!

Book Name : Easy and Budget-Friendly Recipes for Students!
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Kale Smoothie Bowl

This delicious smoothie bowl is packed with nutrition from the greens to the berries. You won’t be hungry with this to fuel your day!

Serves 2 | Prep. time 15 minutes

Ingredients

  • 1 cup chopped kale (packed)
  • ½ cup chopped spinach (packed)
  • 1 banana
  • ½ pear (or other seasonal fruit)
  • ¼ cup milk
  • 1 tablespoon chia seeds
  • ½ cup blueberries
  • Ice
  • Topping options: banana, kiwi, almonds, coconut flakes, pumpkin seeds, berries, granola, seasonal fruits

Directions

  1. Combine the kale, spinach, banana, pear and milk in a blender. Puree until it is super smooth. You can add ice to achieve the texture you like best. Then, pour the mixture into your bowl.
  2. Puree the blueberries until they are smooth.
  3. Add the chia seeds to your smoothie bowl and stir. Stick it in the refrigerator for a few minutes so it can thicken.
  4. Top with pureed blueberries and fresh fruit, nuts, or granola.

 

 

Parmesan Herb Spaghetti Squash

If you are looking to avoid the Freshman 15 when you go away to college, spaghetti squash will become your best friend. You can use it in any pasta dish; it works the same as noodles. In this vegetarian recipe, you will love the garlic parmesan flavors. It also makes enough to feed friends or for dinner a couple more times during the week.

Serves 4 | Prep. time 5 minutes | Cooking time 15 minutes

Ingredients

  • 1 spaghetti squash, halved and seeded
  • Water
  • 1 cup shredded parmesan cheese
  • ½ cup fresh basil
  • 2 tablespoons olive oil
  • ½ teaspoon garlic powder
  • ¼ teaspoon ground pepper
  • Salt to taste

Directions

  1. Place the cut and cleaned spaghetti squash in a small baking dish. Add some water to the bottom of the dish. Microwave for 10–15 minutes or until the skin can be easily pulled away from the squash.
  2. Gently scrape the inside of the squash with a fork. Pulling the fork through the squash will create “spaghetti”.
  3. Place the “spaghetti” in a bowl and mix in the garlic, basil, oil, and parmesan cheese. Add some salt and pepper to taste.

 

 

Meatloaf in a Mug

This recipe will probably remind you of home and your mother’s meatloaf. But even if it wasn’t a staple at home, it will become one at school.

Serves 1 | Prep. time 3 minutes | Cooking time 3–5 minutes

Ingredients

  • 2 tablespoons 2% milk
  • 1 tablespoon ketchup
  • 2 tablespoons quick-cooking oats or left-over cooked rice
  • 1 teaspoon onion soup mix
  • 1 pinch cayenne (or more if you like it spicy!)
  • ¼ pound lean ground beef
  • Additional ketchup

Directions

  1. Combine the oats (or rice), soup mix, cayenne, milk and ketchup in a small dish and stir with a fork. Mix in the ground beef.
  2. Transfer the mixture to a large mug and microwave for about 3 minutes or until it is cooked through.
  3. Top with extra ketchup and enjoy.

 

 

Pizza Mug Cake

Pizza in a mug? That you can make anytime you want? Sold! This recipe will soon become one of your favorites.

Serves 1 | Prep. time 5 minutes | Cooking time 1–2 minutes

Ingredients

  • ¼ cup flour
  • ⅛ teaspoon salt
  • ⅛ teaspoon baking powder
  • A pinch of baking soda
  • 3 tablespoons milk
  • 1 tablespoon oil
  • 2 teaspoons pizza sauce
  • Shredded cheese
  • Whatever pizza toppings you prefer
  • Salt and pepper to taste

Directions

  1. Add the flour, salt, baking powder, and baking soda to a large mug.
  2. Mix in the milk and oil with a fork and combine thoroughly until a dough-like texture forms.
  3. Top with the pizza sauce, then cover with cheese and whatever herbs and toppings you’d like.
  4. Heat in the microwave for 70–80 seconds.

 

Avocado Pesto Pinwheels

The avocado in these tasty roll-up snacks will help keep you satisfied between meals or as a light night snack.

Makes 24 pieces | Prep. time 10 minutes

Ingredients

  • ¼ cup cream cheese
  • 1 tablespoon pesto
  • 1 large flour tortillas
  • 2 tablespoons sliced red onion
  • Fresh spinach leaves, stems removed
  • 1 avocado, pitted and thinly sliced
  • Salt and pepper

Directions

  1. Use a fork to combine the cream cheese and pesto in a small bowl.
  2. Spread it over the tortillas and top with some of the avocado. Season with salt and pepper to taste.
  3. Top with onions and spinach, roll up and cut into bite-sized pieces.

 

 

Oreo Cheesecake in a Mug

This recipe may not give you a traditional cheesecake, but it is low-cost and delicious all on its own. Using egg whites and yogurt saves on calories, too.

Serves 2 | Prep. time 5 minutes | Cooking time 1 minutes

Ingredients

  • 3 ounces cream cheese at room temperature
  • ⅔ cup yogurt
  • ¼ teaspoon vanilla (optional)
  • 3 tablespoons sugar
  • 1 egg white, slightly beaten (save the yolk for breakfast the next day)
  • 2 teaspoons flour (prevents liquid from forming)
  • ¼ cup crushed Oreo cookies
  • 2 Oreo cookies for serving

Directions

  1. Whisk together the cream cheese, yogurt, vanilla, sugar, egg white and flour until it looks light and fluffy.
  2. This recipe is for two mugs or glass, so repeat the following steps for the second mug.
  3. Lay down a layer of cookie crumbles at the bottom of the mug. Place half of the batter over the cookie crumbles in your mug or glass. Keep some of the cookie crumble for the topping.
  4. Microwave for about 15 seconds or until you see a bubble form on top. Remove the cake from the mug and check it. The sides should be firm, but the center should be a bit jiggly.
  5. Sprinkle some of the remaining cookie crumbles on top cheesecake. Decorate with an Oreo cookie. Refrigerate Until you are ready to eat.

 

 

 

***These recipes and more are found in Louise Davidson’s Cheap and Wicked Good!: Quick and Easy Recipes for Students on the Go. To get your own copy, click the cover below or click here.

To download a copy of the featured recipes, click here.

Authentic Greek Recipes

Book Name : Authentic Greek Recipes
Buy Now

Greek Rosemary Olives

Serves 6 | Prep. time 5 minutes

Ingredients

  • 1½ cups mixed olives like Kalamata, black, or green
  • 4 sundried tomatoes, finely chopped
  • 1 stem rosemary, stem removed and finely chopped
  • ¼ teaspoon oregano
  • 1 tablespoon olive oil

Directions

  1. Squeeze the olives to remove excess liquid.
  2. In a bowl, combine them with the oil, tomatoes, oregano, and rosemary.
  3. Serve fresh or refrigerate.

 

Classic Greek Salad

Serves 4 | Prep. time 10 minutes

Ingredients

  • 4 large tomatoes, diced
  • 1 medium cucumber, cut into ½-inch rounds
  • 1 small red onion, thinly sliced
  • 6 ounces feta cheese, cut into thin slices
  • 20 Kalamata olives
  • ¾ cup extra-virgin olive oil
  • 3 teaspoons dried Greek oregano
  • 1 teaspoon sea salt
  • 1 teaspoon ground black pepper

Directions

  1. In a salad bowl, combine the tomatoes and cucumbers and toss to combine.
  2. Divide the mixture among 4 serving bowls. Top each with some onion and a slice of feta.
  3. Top with the olives and drizzle the olive oil on top.
  4. In another bowl, mix the oregano, salt, and pepper. Sprinkle on top of the salads and serve.

 

 

Lamb Souvlaki

Serves 4 | Prep. time 15–30 min. plus 10 min. resting time | Cooking time 12–14 min.

Ingredients

  • 1 ½ pounds lamb steak from leg or shoulder, fat trimmed, cubed
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 4-6 (6-inch) pitas, halved to make pockets
  • Tzatziki sauce for serving

For the marinade

  • ¼ cup olive oil
  • 2 cloves garlic, minced
  • 1 lemon, juiced
  • ½ red onion, chopped
  • ½ teaspoon dry Greek oregano
  • ½ teaspoon dry thyme
  • ¼ teaspoon paprika

For the salad

  • ½ pound romaine lettuce, chopped
  • ¼ cup mint leaves
  • ½ cup pitted Kalamata olives, halved lengthwise
  • 1 cup cherry or grape tomatoes, halved
  • ½ English cucumber, peeled, halved lengthwise, and cut into ¼-inch slices
  • 2 tablespoons lemon juice
  • ¼ cup olive oil

Tzatziki sauce

  • 1 cucumber
  • 2 cloves garlic, minced
  • ¼ cup extra virgin olive oil
  • 2 ¼ cups strained Greek yogurt
  • Juice of 1 lemon
  • 2–3 tablespoons chopped fresh mint
  • Salt and ground black pepper to taste

Directions

  1. To make the sauce, peel the cucumber and discard the seeds. Grate it finely, and place it in a colander. Season with black pepper and salt. Set it aside for 10 minutes, and then press to squeeze out excess liquid. Combine the cucumber, garlic, and olive oil in a mixing bowl. Mix in the yogurt, lemon juice, and mint. Taste, and season with salt and pepper to your liking. Serve with pita bread or any souvlaki recipe.
  2. To prepare the marinade, add the olive oil, garlic, lemon juice, onion, oregano, thyme, and paprika to a bowl. Mix well to combine. You can also use a resealable plastic bag. Add the cubed lamb, cover and let marinade in the refrigerator for at least 4 hours or overnight.
  3. When ready to cook, preheat the barbecue grill to medium-high heat.
  4. Season the lamb with salt and pepper to taste. Using metal or pre-soaked wooden skewers, thread the lamb cubes onto the skewers.
  5. Grill for 5-7 minutes on each side, until the meat is cooked to your desired doneness. Let the meat rest for 10 minutes before serving.
  6. In a mixing bowl, combine the salad ingredients and season with salt and black pepper.
  7. Warm the pita bread over the grill to warm and fill them with the prepared salad and lamb or serve separately and each one can make their own sandwiches.
  8. Serve with some Tzatziki sauce.

 

 

Beef Keftedes

Serves 3–4 | Prep. time 10–15 minutes | Cooking time 20 minutes

Ingredients

  • 1 pound ground beef
  • ½ cup breadcrumbs
  • 2 cloves garlic, grated
  • 1 small onion, grated
  • ½ cup mint leaves, chopped
  • 1 egg
  • 1 tablespoon red wine vinegar
  • 1 teaspoon ground Greek oregano
  • 1 teaspoon kosher salt
  • 1 teaspoon ground pepper

Directions

  1. Preheat the broiler and line a baking sheet with parchment paper.
  2. In a mixing bowl, combine the ground beef, breadcrumbs, garlic, onion, mint, egg, vinegar, oregano, salt, and pepper.
  3. Form medium-sized meatballs and arrange them on the baking sheet.
  4. Broil for 20 minutes, turning halfway until browned.
  5. Serve warm with tzatziki sauce, salad, and grilled pita bread.

 

 

Baked Chicken with Rosemary and Lemon

Serves 4-6 | Prep. time 15 minutes | Cooking time 1 hour

Ingredients

  • 1 whole chicken (5 pounds), washed and drained
  • Salt and pepper
  • Juice of 2 lemons

For basting

  • 2 tablespoons olive oil
  • ½ cup butter, softened
  • 2 large sprigs fresh rosemary, diced finely
  • 4 cloves garlic, minced
  • Zest of 4 lemons

For stuffing

  • 1 lemon, sliced
  • 1 small onion, quartered
  • 1 sprig rosemary

Directions

  1. Preheat the oven to 425°F.
  2. In a bowl, mix the basting ingredients together.
  3. Wipe the chicken dry and rub it with salt and pepper; season the cavity as well.
  4. Stuff the cavity of the chicken with the sliced lemon, onion, and rosemary.
  5. Brush the chicken with the basting mixture.
  6. Place the chicken on a baking sheet or tray, and bake for 45 minutes.
  7. Remove from the oven and baste again with remaining basting mixture.
  8. Put back into oven and bake until golden brown (about 15 minutes). Cover with foil to prevent burning, if needed.
  9. Cool for 15 minutes before serving.

 

 

Baked Lemon Potatoes

Serves: 2-4 | Prep. time 5 minutes | Cooking time 45-50 minutes

Ingredients

  • 1 pound potatoes, cleaned, peeled, and cut into chunks
  • 3 tablespoons extra-virgin olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon Greek oregano
  • 2 tablespoons yellow mustard
  • Juice of 1 lemon
  • ¼ cup chicken or vegetable broth

Directions

  1. Preheat the oven to 350°F.
  2. In a bowl, combine the olive oil, garlic, oregano, mustard, and lemon juice.
  3. Add the potatoes and toss well to coat. Transfer the potatoes to a baking dish.
  4. Very carefully, add the broth. Do not pour over the potatoes as this will wash off the seasonings.
  5. Bake the potatoes for 20-25 minutes and then stir. The potatoes should start to soften by this point.
  6. Continue baking for another 20-25 minutes or until potatoes are cooked through.
  7. Serve with beefteki and tzatziki.

 

 

Baklava

Serves 8–10 | Prep. time 30–40 minutes | Cooking time 60 minutes

Ingredients

  • 1 pound filo pastry, at room temperature
  • 1 cup butter, softened
  • ¾ cup sugar, divided
  • 1 teaspoon ground cinnamon
  • 2 cups walnuts, chopped
  • ½ cup cold water
  • ¼ cup lemon juice
  • ¼ cup honey

Directions

  1. Preheat the oven to 325°F, and grease an 11×17 baking dish with some olive oil.
  2. Layer half of the filo sheets in the greased dish, brushing each sheet with butter as you go.
  3. In a bowl, combine ¼ cup of the sugar with the cinnamon, and mix in the walnuts.
  4. Top the arranged sheets with the walnut mixture.
  5. Top with the remaining filo after brushing each of them with more butter.
  6. Using a very sharp knife, cut diagonally into squares or diamonds, cutting through all the layers.
  7. Bake until golden and crisp, 55–60 minutes.
  8. Place a medium saucepan over medium-high heat. Add the remaining sugar, together with the water, lemon juice, and honey. Cook, stirring, until the sugar dissolves.
  9. Pour the syrup over the hot baklava. Allow it to cool down, and serve.

 

 

 

***These recipes and more are found in Sarah Spencer’s A Taste of Greece: Greek Cooking Made Easy with Authentic Greek Recipes. To get your own copy, click on the cover below or click here.

Greek Recipes

To download a copy of the featured recipes, click here.

Delicious Indian Takeout Recipes

Book Name : Delicious Indian Takeout Recipes
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Vegetable Fritters (Bajji/Pakora/Pakoda)

Serves: 3-4 | Preparation Time: 10 minutes | Cooking time: 15 minutes

Ingredients

  • 2 cups vegetables of choice (broccoli or cauliflower florets, potato, onion, etc.)
  • ½ cup water
  • Oil for frying
  • For bajji flour
  • 2 cups gram flour
  • 2 tablespoons rice flour
  • 1 teaspoon red chili powder
  • ⅛ teaspoon baking soda
  • ¼ teaspoon salt

Directions

  1. Cut the vegetables into small pieces or thin slices. Pat dry with paper towels, if needed.
  2. In a bowl, combine the bajji flour ingredients.
  3. Make a well in the center and gradually add water, a few tablespoons at a time, while stirring and pressing out any lumps with the back of a ladle or spoon.
  4. Heat the oil in a kadai or wok over medium-high heat. The oil should be about 2 inches deep.
  5. Drop small amounts of the vegetables at a time into the batter and coat evenly.
  6. Drop into the hot oil and fry evenly until golden brown.
  7. Remove from oil and drain over paper towels.
  8. Best served hot, with chutney or ketchup.

 

 

Indian Flatbread (Naan)

Serves: 4-6 | Preparation Time: 2 hours (includes resting and proofing of dough) | Cooking Time: 30 Minutes 

Ingredients

  • 1 tablespoon sugar
  • ½ teaspoon instant yeast
  • 1 cup water or as required
  • 3 cups wheat flour (atta), divided
  • 3-4 tablespoons yogurt
  • 2 tablespoons butter, softened or ghee
  • ¾ teaspoon salt
  • Sesame seeds or nigella seeds/onion seeds (kalonji), optional

Directions

  1. In a medium bowl, combine the sugar, yeast, and water. Stir.
  2. Add 1 cup of the wheat flour and stir to make a dough.
  3. Cover and let rest for 40-45 minutes.
  4. Add the remaining flour, yogurt, butter and salt.
  5. Knead into a smooth dough. Adjust the consistency by adding a little flour (if too sticky) or water (if too dry).
  6. Place it in a bowl, cover, and let it rise for 25 to 30 minutes.
  7. Divide the dough evenly (about 12-14 pieces) and roll it into balls. At this point, you may sprinkle some sesame or nigella seeds into the dough while rolling.
  8. Cover and allow to it rise or proof for 15-20 minutes.
  9. Roll into small circles, about ⅛- to ¼-inch thick. Cover with a towel.
  10. Heat up a tawa or flat pan.

Without the traditional tandoori oven, you can cook the naan over the stovetop in two ways:

First Method

  1. Place a circle of dough on the tawa. When it begins to bubble, flip it over.
  2. When the other side is cooked, pick up the naan with a pair of tongs and hold it directly over the flame (set the tawa aside for a while). Flip over when the naan puffs up. The naan should have brown spots all over.
  3. Spread with some butter or ghee. Serve immediately or place in a casserole dish to keep warm and moist before serving.

Second Method (For this, DO NOT use a nonstick tawa)

  1. Moisten the top of a circle of dough with about a teaspoon or two of water. This will make it stick to the tawa, so you can turn the pan without having the bread fall off.
  2. Place the naan circle wet side down, on the tawa.
  3. When the top or visible side begins to darken slightly, that means the other side is cooked.
  4. Hold the handle of the tawa and flip the whole pan over so that the top side of the naan is directly over the flame. Position the pan in such a way that the naan can be reached by the flame and, at the same time, you can still see it cooking (pan should be slightly slanted over the flame). When the side exposed to the flame begins to bubble and is covered with brown spots, the naan is cooked.
  5. Spread with some butter or ghee. Serve immediately or place in a casserole to keep warm and moist before serving.

 

 

Lamb Vindaloo

Serves: 8 | Preparation Time: 15 minutes | Cooking Time: 1 hour 45 minutes

Ingredients

For spice paste:

  • 6 tablespoons grainy mustard
  • 4 teaspoons ground cumin
  • 4 teaspoons turmeric powder
  • 1 ½ teaspoons cayenne pepper, or according to taste
  • 2 tablespoons red wine vinegar

For lamb:

  • 4 pounds boneless lamb shoulder, cut into 1 ½–inch cubes
  • 4 tablespoons mustard or vegetable oil, divided
  • Salt and pepper
  • 1 large sweet onion, diced
  • 12 cloves garlic, minced
  • 3 cups coconut milk
  • 1 cup water

For garnish:

  • Fresh cilantro, chopped

Directions

  1. Combine the spice paste ingredients and set it aside to allow the flavors to meld.
  2. Rub lamb chunks with 2 tablespoons of oil. Season with salt and pepper.
  3. Heat a large pot to medium-high heat and sear the lamb cubes in batches, until well-browned. Remove from pot and set aside.
  4. Add the remaining oil to the same pot.
  5. Cook the onion until tender (about 5 minutes).
  6. Add the garlic and sauté until fragrant (about 1 minute).
  7. Add the spice paste and sauté for another minute.
  8. Pour in the coconut milk and water, and return the lamb to the pot. Add more water, if needed, to cover the lamb.
  9. Bring it to a simmer and reduce the heat to medium-low.
  10. Continue simmering until the meat is tender (about 1 ½ hours).
  11. Garnish with cilantro and serve with rice.

 

 

Butter Chicken (Murgh Makhan)

Serves: 6 | Preparation Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

  • 1 cup butter, divided
  • 1 onion, minced
  • 1 tablespoon minced garlic
  • 1 ½ pounds boneless skinless chicken breast, cut into bite-sized chunks
  • 2 tablespoons vegetable oil
  • 2 tablespoons tandoori masala
  • 1 (15-ounce) can tomato sauce
  • 3 cups heavy cream
  • 2 teaspoons salt
  • 1 teaspoon cayenne pepper
  • 1 teaspoon garam masala

Directions

  1. Preheat the oven to 375°F.
  2. Take about 2 tablespoons of the butter and melt it in a karahi (or any skillet) over medium heat.
  3. Add the onion and garlic and cook for 15 minutes, stirring occasionally, or until the onion becomes dark brown in color.
  4. In a bowl, combine the chicken with the oil and toss to coat. Add the tandoori masala and mix well.
  5. Arrange the chicken pieces in one layer on a baking sheet.
  6. Bake for about 12 minutes, or until the chicken is thoroughly cooked.
  7. In another pan, melt the rest of the butter over medium-high heat.
  8. Stir in the tomato sauce, cream, salt, cayenne, and garam masala.
  9. Reduce the heat to medium-low and simmer for 30 minutes.
  10. Add the caramelized onion and the baked chicken, and simmer for 5 minutes.

 

 

Spiced Cauliflower & Potatoes (Aloo Gobi)

Serves: 8-10 | Preparation Time: 10 minutes | Cooking Time: 15-20 minutes

Ingredients

  • 4 cups cauliflower, broken into florets
  • 2 teaspoons vegetable oil
  • ¼ teaspoon mustard seeds
  • ¼ teaspoon cumin seeds
  • 5 curry leaves
  • 1 green chili, finely chopped
  • ½ onion, finely diced
  • ½ teaspoon ginger garlic paste
  • 1 medium tomato, diced
  • 2 medium potatoes, cut into cubes
  • 1 celery stalk, diced
  • ¼ teaspoon turmeric powder
  • ½ teaspoon chili powder
  • ¼ teaspoon coriander powder
  • ½ teaspoon green mango powder (amchoor)
  • 1 teaspoon fenugreek seeds
  • ¼ teaspoon garam masala powder
  • Salt, to taste
  • Cilantro leaves, for garnish

Directions

  1. Soak the cauliflower florets in hot salted water. Drain, and pat dry with towels.
  2. Heat the oil in a nonstick pan. Add mustard seeds, cumin seeds, and curry leaves until they crackle.
  3. Add the chopped green chilies, celery, and onion and stir-fry until the onions turn golden brown.
  4. Stir in the ginger garlic paste and tomato, and sauté until fragrant.
  5. Add potatoes, turmeric, red chili powder, coriander powder, green mango powder, fenugreek seeds, garam masala, and salt. Stir and cover. Simmer over low heat, about 3 minutes.
  6. When the potatoes are half cooked, add the cauliflower.
  7. Cover and cook for another 3-5 minutes. Sprinkle with water, if needed, to prevent the mixture from drying out.
  8. Garnish with cilantro leaves. Serve with rice, poori, or curry.

 

 

Chickpeas in Tomato Sauce (Chana/Chole Masala)

Serves: 4 | Preparation Time: 20 minutes | Cooking Time: 20 minutes

Ingredients

  • 1 tablespoon coconut oil
  • 1 teaspoon cumin seeds
  • 1 yellow onion, chopped
  • 5 cloves garlic, minced
  • 1 tablespoon fresh ginger, peeled and minced
  • 1 green Serrano pepper, minced and seeded
  • 1 ½ teaspoons garam masala
  • 1 ½ teaspoons ground coriander
  • ½ teaspoon ground turmeric
  • ¾ teaspoon fine-grain sea salt
  • ¼ teaspoon cayenne pepper (optional)
  • 1 (28-ounce) can whole peeled tomatoes, undrained
  • 2 (14-ounce) cans chickpeas, drained and rinsed
  • Lemon wedges, for garnish
  • Fresh cilantro, chopped, for garnish
  • 1 lemon, cut in wedges

Directions

  1. Heat a large saucepan or Dutch oven over medium heat. If a drop of water sizzles when it hits the pan, the temperature is just right.
  2. Add the oil, reduce the heat to medium-low, and add the cumin seeds. Oil that is too hot will burn the seeds.
  3. Stir the seeds until they turn golden and fragrant, about 1-2 minutes.
  4. Adjust the heat to medium.
  5. Add the onion, garlic, ginger and Serrano pepper. Stir-fry for 5 minutes.
  6. Add the garam masala, coriander, turmeric, salt, and cayenne (optional), and cook for 2 more minutes.
  7. Add the tomato with its liquid. As you stir, break the tomato into smaller pieces with the spoon.
  8. Adjust the heat to medium-high and add the chickpeas.
  9. Bring the pot to a simmer and cook for 10 minutes.
  10. Adjust the flavor with salt and spices, according to taste.
  11. Garnish with cilantro.
  12. Serve with steamed rice and lemon wedges.

 

 

 

***These recipes and more are found in Lina Chang’s Indian Takeout Cookbook: Favorite Indian Food Takeout Recipes to Make at Home. To get your copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.

Delicious and Easy Panera Bread Copycat Recipes

Book Name : Delicious and Easy Panera Bread Copycat Recipes
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Cranberry Orange Muffins

Make your next holiday brunch memorable with these Panera copycat cranberry orange muffins. You can also give them to your loved ones. These gorgeous-looking muffins never disappoint.

Makes 6 muffins | Prep. time 25 minutes | Cooking time 30 minutes

Ingredients

  • 1 tablespoon cornstarch
  • 1½ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ⅔ cup sugar
  • ½ cup vegetable oil
  • ½ cup buttermilk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1½ cups fresh cranberries
  • 2 teaspoons fresh orange zest
  • 2 tablespoons turbinado sugar

Directions

  1. Preheat the oven to 375°F (190°C). Line a jumbo muffin pan with 6 paper liners.
  2. Add the flour, cornstarch, baking powder, baking soda and salt to a mixing bowl. Mix well.
  3. Combine the sugar and oil in a large bowl. Add the eggs one by one and whisk well.
  4. Mix in the vanilla.
  5. Add the flour mixture and buttermilk to the egg mixture in batches, mixing after each addition to make a smooth batter.
  6. Mix in the orange zest and 1 cup of the cranberries.
  7. Spoon the batter into the muffin pan. Add the remaining cranberries and turbinado sugar over the muffins.
  8. Bake for about 25–30 minutes until golden brown around edges and a toothpick comes out clean.
  9. Serve warm.

 

 

Chicken Strawberry Poppyseed Salad

If you are a rabid Panera salad fan, this is the right time to jump in on the excitement. Presenting the iconic strawberry poppyseed salad that became the talk of the town soon after Panera launched it.

Serves 2–3 | Prep. time 10 minutes

Ingredients

  • ¼ cup chopped pineapple
  • ¼ cup mandarin oranges
  • 1–2 cups chopped romaine lettuce
  • ¼ cup chopped strawberries
  • ¼ cup blueberries
  • ⅛ cup poppyseed salad dressing
  • ⅛ cup salted toasted pecans
  • ¼ cup chicken

Poppyseed Salad Dressing

  • ¼ cup sugar
  • ½ cup canola oil
  • ¼ cup red wine vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon poppy seeds

Directions

  1. Add all of the dressing ingredients to a mixing bowl. Mix well.
  2. Set aside for 1 hour to marinate.
  3. Add the oranges, pineapple, romaine lettuce, strawberries, blueberries, chicken, and toasted pecans to a mixing bowl. Mix well.
  4. Drizzle with prepared dressing and serve fresh.

 

 

Vegetarian Summer Corn Chowder

Have some bread with this delicious soup for dinner during a cold, rainy night. It’s definitely comforting and warm.

Serves 6 | Prep. time10 minutes | Cooking time 45 minutes

Ingredients

  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 1 medium red onion, diced
  • 3 tablespoons all-purpose flour
  • 2 russet potatoes, diced
  • 4-6 cups unsalted vegetable stock
  • ½ cup red bell pepper, diced
  • ½ cup green bell pepper, diced
  • 4 cups whole corn kernels
  • ¼ teaspoon black pepper, ground
  • 1 cup half-and-half cream
  • Salt and pepper to taste
  • Chives, thinly sliced, for garnish
  • Bacon bits, for garnish

Preparation

  1. Sauté the onion in butter and oil over low heat. When the onion becomes translucent, add in the flour and cook for another 4-6 minutes.
  2. Dice the potatoes into quarter-inch cubes and add them to the simmering mixture. Add the broth, then turn the heat up and bring the mixture to a boil.
  3. Reduce the heat to medium and continue simmering for 14-16 minutes.
  4. Dice the bell peppers into quarter-inch cubes and add them to the mixture. Also add in the corn, pepper, cream, salt, and pepper, and allow the mixture to simmer for another 14-16 minutes.
  5. Transfer the soup into a bowl and garnish with chives and bacon, if desired.

 

 

Steak and White Cheddar Sandwich

Pickled red onions are the secret that makes this steak panini so unique and popular. This recipe is super easy to prepare at home and does not compromise a bit on the authentic restaurant taste.

Serves 2 | Prep. time 4-6 minutes | Cooking time 10 minutes

Ingredients

Pickled Onions

  • 1 tablespoon sugar
  • 1½ teaspoons salt
  • ½ cup white vinegar
  • 1 cup warm water
  • 1 cup thinly sliced red onions

Sandwich

  • 2 tablespoons pickled red onions
  • 2 Ciabatta bread
  • 6 ounces roast beef, sliced
  • 2 tablespoons horseradish sauce
  • 4 slices white cheddar cheese

Directions

  1. Add the onions to a glass jar.
  2. Add the white vinegar, sugar, salt, and water to a mixing bowl. Mix well until the sugar dissolves.
  3. Pour over onions and set aside for 30 minutes.
  4. Split the ciabatta loaf down the center (not all the way through).
  5. Spread horseradish sauce over the inside.
  6. Add the roast beef, onions, and cheese. Close the sandwich.
  7. Place in a panini press or sandwich press and cook about 3 minutes until evenly brown.

 

 

Turkey Chili

Excited to make Panera’s popular turkey chili at home? Wait no longer! This turkey chili recipe uses an Instant Pot; however, you can also prepare it easily on the stovetop.

Serves 4–6 | Prep. time 10 minutes | Cooking time 15 minutes

Ingredients

  • ½ cup edamame
  • ½ cup chopped celery
  • 1–2 pounds cooked turkey, shredded or cut into small pieces
  • 2–3 tablespoons olive oil
  • ½ cup frozen corn
  • 2 carrots, peeled and chopped
  • 1 can kidney beans, drained
  • 1 can garbanzo beans, drained
  • 2 cloves garlic minced
  • 2 cups crushed tomatoes
  • 1 teaspoon white pepper
  • 1 teaspoon garlic powder
  • 1 tablespoon chili powder
  • 1 tablespoon roasted or regular cumin
  • 1 tablespoon Italian seasoning
  • 1 teaspoon tomato paste
  • 1 small onion, chopped
  • 2 cups vegetable broth

Directions

  1. Add the olive oil, broth, turkey, vegetables, and other ingredients to the Instant Pot one by one. Stir gently.
  2. Close the lid and make sure that the valve is sealed properly.
  3. Press CHILI-STEW; set timer to 14-16 minutes.
  4. The Instant Pot will start building pressure; allow the mixture to cook for the set time.
  5. After the timer reads zero, press NPR for natural pressure release.
  6. Open the lid and press SAUTE.
  7. Stir-cook for 4–10 minutes until the mixture thickens.
  8. Serve warm.

 

 

Buttery Shortbread Cookies

Made from scratch at home, these shortbread cookies taste just like Panera Bread. Make them this weekend and impress your friends with your baking skills.

Makes 16 cookies | Prep. time 16 minutes | Cooking time 20 minutes

Ingredients

  • 2 cups cake flour or all-purpose flour
  • 1 cup (2 sticks) butter, room temperature
  • ¾ cup confectioners’ sugar
  • ½ teaspoon vanilla extract
  • ½ teaspoon baking powder

Directions

  1. Preheat the oven to 325°F (160°C).
  2. Combine all of the ingredients in a bowl to form a smooth dough.
  3. Place the dough in an ungreased pan; press firmly.
  4. Score the dough into rectangular cookies or any shape you desire using a knife.
  5. Bake for 20 minutes until lightly browned.
  6. Serve warm.

 

 

Mango Smoothie

You can’t ask for more from this signature smoothie from the one and only Panera’s. This creamy, rich smoothie has a delicious blend of honey, yogurt, banana, pineapple, and mango to make any occasion a festive one. This mango smoothie truly balances the sweet and tangy flavors to make a unique drink that will stick in your memory for a very long time.

Serves 6 | Prep. time 10 minutes

Ingredients

  • 2 cups frozen peeled mangoes, chopped
  • ½ cup unsweetened pineapple juice
  • ½ medium ripe banana
  • 1 tablespoon honey
  • ½ cup reduced-fat plain yogurt

Directions

  1. Add all the ingredients to a blender or food processor.
  2. Blend until smooth.
  3. Pour into serving glasses and serve chilled.

 

 

 

These recipes and more are found in Lina Chang’s Copycat Recipes: Making Panera’s Bread Most Popular Recipes at Home. To get your own copy, click on the cover below and click here.

To download a copy of the featured recipes, click here.

Delicious and Easy Home Canning and Preserving Recipes

Book Name : Delicious and Easy Home Canning and Preserving Recipes
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Check out these easy-to-follow and delicious home canning and preserving recipes perfect for beginners.

Bread and Butter Pickles

Total Time: 50 minutes | Preparation Time: 30 minutes | Cooking Time: 20 minutes | Yields: 3 quarts

Ingredients

  • 15 cups of sliced pickling cucumbers, about 5 pounds; three cups for every pound
  • 3 onions sliced thinly
  • ¼ cup of salt
  • 2 ½ cups of cider vinegar
  • 2 ½ cups of sugar
  • ¾ teaspoon of turmeric
  • ½ teaspoon of celery seed
  • 1 tablespoon of mustard seeds
  • 6 cups of water

Directions

  1. Mix the onions, ice, salt, and cucumbers together in a bowl.
  2. Place a plate on top of the bowl with a gallon of water or something heavy on the plate.  This serves as a weight.  Let it stand for about three hours.
  3. After three hours, rinse, and then drain.
  4. Mix the sugar, vinegar, celery seed, mustard seed, and turmeric together in a large pot.
  5. Add the drained cucumbers.
  6. Bring the 6 cups of water almost to a boil in a pot on medium heat.
  7. Right at boiling, remove from heat, and seal in the sterilized jars,
  8. Place in a hot water bath for 10 minutes.
  9. Dry them off, and place on a cookie sheet right side up for around 15 minutes in the oven at 225°F. This is done in order to ensure that there are no air pockets, that everything has been cooked right, and that it is sterilized and sealed properly before being stored. Let cool completely before storing.

 

 

Apricot Jam

Total Time: 60 minutes | Preparation Time: 15 minutes | Cooking Time: 45 minutes | Yields: 10 cups

Ingredients

  • 8 cups of diced apricots, peeled and cored
  • ¼ cup of lemon juice
  • 6 cups of sugar

Directions

  1. Mix all of the ingredients together in a large stock pot, and stir until the sugar is dissolved.
  2. Once at a rolling boil, let it boil for about 30 minutes, then remove from heat and put into jars.
  3. Let the jars sit in a water bath for about 10 minutes.
  4. Let cool completely before storing.

 

 

Raspberry Jam

Total Time: 20 minutes | Preparation Time: 5 minutes | Cooking Time: 15 minutes | Yields: 5 half-pint jars

Ingredients

  • 4 cups of raspberries
  • 1 package of pectin
  • 2 tablespoons of lemon juice
  • 3 ½ cups of sugar

Directions

  1. Crush the raspberries in a large saucepan, and put on high heat. Add the lemon juice and the pectin. Bring to a boil while stirring constantly.
  2. Add the sugar and mix until dissolved. Let it cook for one more minute, and then remove from heat.
  3. Pour the jams into the jars equally, cover, and let the jars sit in a water bath for about 10 minutes.
  4. Let cool completely before storing.

 

 

Bean and Bacon Soup

Total Time: 3 hours | Preparation Time: 1 hour | Cooking/pressurizing Time: 2 hours | Yields: 8 quarts (32 cups)

Ingredients

  • 2 pounds of dried navy beans that have been soaked in water overnight
  • 8 cups of tomato juice
  • 8 cups of chicken or vegetable stock
  • 2 cups of carrots
  • 4 cups of white potatoes, about 6 medium
  • 3 cups of chopped celery, about 6 stalks
  • 1 tablespoon of salt
  • 2 teaspoons of black pepper
  • 2 bay leaves
  • 3 cups of diced onion, about 6 medium
  • 2 pounds of bacon
  • Water

Directions

  1. Slice carrots and celery. Dice onions, potatoes, and bacon.
  2. Mix all ingredients except for the bacon and onions in a large stockpot, bring to a boil, and reduce heat to medium. Let simmer.
  3. Fry bacon in a large skillet over medium heat until golden browned, about 10 minutes. Add the onions. Sauté for an additional 10 minutes.
  4. Add bacon and onions to the bean mixture. If the soup seems too thick, add some water until you get the preferred consistency. Heat until it simmers, about 30-35 more minutes.
  5. Remove bay leaves with tongs, and pour equal amounts of the soup into jars.
  6. Pressure cook for 1 hour at 10 pounds for the weighted gauge of the pressure canner or 11 pounds if the pressure canner has a dial gauge.
  7. Remove jars, and let them cool completely at room temperature before storing. This can take about a day.

 

 

Green Beans

Total Time: 35 minutes | Preparation Time: 10 minutes | Cooking/pressurizing Time: 25 minutes | Yields: 4 quarts jars (16 cups)

Ingredients

  • 2 ½ pounds of tender green beans
  • 1 tablespoon of salt
  • 4 cups of boiling water

Directions

  1. Wash and trim the beans by removing the ends. Cut them into about two-inch pieces. Blanch them in boiling water for 2 minutes. Drain and let cool.
  2. Pack the beans in equal amount into jars. Add some salt to each. Then ladle the boiling water over the beans.
  3. Process jars for 25 minutes at 10 pounds of pressure for the weighted gauge of the pressure canner or 11 pounds if the pressure canner has a dial gauge.
  4. Remove jars and let them cool completely at room temperature before storing. This can take about a day.

 

 

Sun-Dried Tomatoes

Total Time: 8 to 12 hours and 30 minutes | Preparation Time: 30 minutes | Cooking Time: 8 to 12 hours minutes | Yields: 4 half-pint jars

Ingredients

  • 4 pounds of fresh plum tomatoes (Italian Roma tomatoes), cut in two lengthwise
  • 4 tablespoons dried basil
  • 4 tablespoons of kosher salt
  • 4 tablespoons of brown sugar
  • 4 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 tablespoon of dried rosemary or 2 fresh spring cut into 1-inch pieces
  • 4 garlic cloves, minced
  • Olive oil to cover each jar

Directions

  1. Preheat the oven to 170ºF.
  2. Add basil, salt, sugar, olive oil, and garlic to a small mixing bowl. Combine well.
  3. Place the tomatoes on a grill with a baking sheet underneath, cut side facing upward.
  4. Sprinkle the spice mixture over the tomatoes.
  5. Bake for 8 to 12 hours until the tomatoes are dried and shriveled up.
  6. Remove from oven and let cool.
  7. Distribute the tomatoes equally into each jar. Add minced garlic and rosemary to each jar. Cover with olive oil.
  8. Let the jars sit in a water bath for about 20 minutes.
  9. Let cool completely before storing.

 

 

 

**These recipes and more are found in Louise Davidson’s Home Canning and Preserving Recipes for Beginners. To get your own copy, click on the cover below and click here.

To download a copy of the featured recipes, click here.

Delicious and Easy 5-Ingredient Camping Recipes

Book Name : Delicious and Easy 5-Ingredient Camping Recipes
Buy Now

Delicious Bacon Quiche

Dutch Oven Bacon Quiche is a savory dish made with bacon, eggs, cheese, and a crust, all cooked in a Dutch oven.

Serves 6 | Prep. time 10 minutes | Cooking time 45 minutes

Ingredients

  • 6 large eggs
  • ½ package refrigerated pie crust
  • ¾ cup sour cream
  • 3 cups Monterey Jack cheese, shredded
  • 1 pound bacon, cooked and crumbled
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon kosher salt

Directions

  1. Prepare your campfire or coals.
  2. Spray a 10-inch Dutch oven with cooking spray.
  3. Place the Dutch oven over the hot coals for preheating. Place 8 hot coals underneath the pot and 13 coals on top of the lid.
  4. Fit the pie crust into the bottom of the prepared Dutch oven. Bake for 5 minutes.
  5. Sprinkle the bacon and shredded cheese over the crust.
  6. In a medium mixing bowl, whisk together the eggs, sour cream, pepper, and salt. Pour the mixture over the bacon and cheese mixture.
  7. Bake the quiche for 40 minutes or until the center is set.
  8. Cut into wedges and serve.

Nutrition per serving

Calories 757, fat 59 g, carbs 4 g, Protein 48 g, sodium 2334 mg

 

 

Buffalo Cauliflower

Buffalo cauliflower is a flavorful snack or side dish that’s perfect for vegetarians or anyone wanting a meatless alternative to traditional buffalo wings.

Serves 4 | Prep. time 10 minutes | Cooking time 25-30 minutes

Ingredients

  • 1 medium cauliflower head, diced into florets
  • 1 tablespoon honey
  • 1 cup cheddar cheese, shredded
  • 8 ounces cream cheese
  • 1 cup buffalo sauce

Directions

  1. Preheat grill or campfire grate over medium heat.
  2. In a large mixing bowl, combine the cauliflower, honey, cheddar cheese, cream cheese, and buffalo sauce.
  3. Add the cauliflower mixture to a large foil packet. Fold and seal the packet.
  4. Add the packet to the grill or grate. Cook for 25-30 minutes.
  5. Serve warm.

Nutrition per serving

Calories 367, fat 29 g, carbs 14 g, sugar 7 g, Protein 14 g, sodium 627 mg

 

 

Greek Souvlaki Skewers

Greek Souvlaki Skewers are a wonderful choice if you feel like a Mediterranean-inspired dinner.

Serves 4 | Prep. time 10 minutes | Cooking time 8-10 minutes

Ingredients

  • 1 pound pork tenderloin, cut into bite-sized pieces
  • 2 garlic cloves, minced
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1 small onion, cut into chunks
  • ¼ teaspoon kosher salt

Directions

  1. Preheat your grill or campfire grate to medium-high heat.
  2. In a large mixing bowl, combine the pork pieces, garlic, lemon juice, olive oil, and salt.
  3. Thread the pork pieces and onion chunks onto soaked wooden skewers.
  4. Place the pork skewers on the hot grill or grate. Cook for 8-10 minutes or until cooked through, turning the skewers halfway through.
  5. Serve warm.

Nutrition per serving

Calories 233, fat 11 g, carbs 2 g, sugar 3 g, Protein 30 g, sodium 214 mg

 

 

Chicken Breasts and Caramelized Onions

A simple, easy meal perfect for camping or at home! It’s a good idea to chop your onions at home if you want to cut time for prepping this recipe.

Serves 4 | Prep. time 15 minutes | Cooking time 35 minutes

Ingredients

  • 4 (boneless, skinless) chicken breasts, halved
  • ½ cup butter, cubed, divided
  • 6 onions, peeled, halved, and sliced
  • 1 teaspoon garlic powder
  • Salt and black pepper, to taste

Directions

  1. Prepare your campfire or coals to medium heat.
  2. In the meantime, season the chicken breast with garlic powder, salt and pepper. Set aside.
  3. Let about ¾ of the butter melt in a large cast iron skillet.
  4. Add the onions and let cook for 10-15 minutes or until the onions are tender and well caramelized, stirring often. Transfer the onions to a plate and cover with foil to keep warm.
  5. Let the remaining butter melt in the skillet. Add the chicken breasts and fry until cooked through, about 15 minutes.
  6. Add the onions back in the pan and cook for 2-3 minutes just to warm the onions through and serve.

Note: For extra protein and flavor, add a cheese slice of your choice (Swiss cheese or cheddar is a good choice) over each chicken breast 5-10 minutes before the end of the cooking process.

Nutrition per serving

Calories 336, fat 12 g, carbs 21 g, sugar 2 g, Protein 37 g, sodium 481 mg

 

 

Delicious Camping Spaghetti

Create a mouthwatering dish that captures the essence of outdoor dining in every delightful bite.

Serves 8 | Prep. time 10 minutes | Cooking time 30 minutes

Ingredients

  • 8 ounces cheddar cheese, shredded
  • 24 ounces pasta sauce
  • 2 (15-ounce) cans stewed tomatoes
  • 1 pound ground beef, cooked and drained
  • 16 ounces elbow macaroni, cooked al dente

Directions

  1. Prepare your campfire or coals.
  2. Add the cooked pasta, pasta sauce, stewed tomatoes, and ground beef to a 4-quart Dutch oven. Combine well.
  3. Cover the Dutch oven with a lid. Place 7 hot coals underneath the pot and 14 on top of the lid. Cook for 25 minutes.
  4. Stir in the cheddar cheese. Cover again and cook for 5 minutes.
  5. Serve warm.

Nutrition per serving

Calories 677, fat 14 g, carbs 99 g, sugar 5 g, Protein 37 g, sodium 7431 mg

 

 

Perfect Bean Burritos

If you’re craving Mexican food when camping, turn to these bean burritos.

Serves 6 | Prep. time 5 minutes | Cooking time 10-15 minutes

Ingredients

  • 6 flour tortillas
  • 1 (15-ounce) can diced tomatoes and their juices
  • 1 (15-ounce) can refried beans
  • 1 teaspoon chili powder
  • 1 onion, diced
  • 1 tablespoon olive oil
  • ½ teaspoon sea salt

Directions

  1. Prepare your campfire or coals.
  2. Heat the oil in a large skillet over medium heat.
  3. Add the onion, chili powder, and salt. Cook for 3-4 minutes.
  4. Add the tomatoes and beans. Cook over medium-low heat until just warm, about 3-5 minutes. Remove from heat.
  5. Lay the tortillas flat. Evenly divide the bean mixture between the tortillas.
  6. Roll each tortilla into a burrito. Wrap each burrito in aluminum foil to create a packet.
  7. Place the packets over the fire. Cook for 3-5 minutes.
  8. Serve warm.

Nutrition per serving

Calories 161, fat 6 g, carbs 26 g, sugar 6 g, Protein 6 g, sodium 498 mg

 

 

Fudgy Brownies

Fudgy brownies are dense, moist, and rich in flavor.

Serves 12 | Prep. time 10 minutes | Cooking time 30-60 minutes

Ingredients

  • 12 ounces chocolate chips
  • 1 (12-ounce) can dark soda pop
  • 1 (18⅓-ounce) package brownie mix

Directions

  1. Prepare your campfire or coals.
  2. Line a Dutch oven with parchment paper or butter paper.
  3. In a medium mixing bowl, combine the brownie mix and soda. Pour chocolate chips in the center of the batter.
  4. Cover the Dutch oven with a lid. Place 7 hot coals underneath the pot and 14 on top of the lid. Cook for 30-60 minutes or until baked through.
  5. Remove the Dutch oven from heat and let it cool slightly.
  6. Serve warm.

Nutrition per serving

Calories 344, fat 0 g, carbs 51 g, sugar 29 g, Protein 3 g, sodium 153 mg

 

 

 

***These recipes and more are found in Louise Davidson’s Camping Cookbook: Easy 5-Ingredient Camp Recipes Vol. 2. To get your copy, click on the cover below or click here.

To get a copy of the featured recipes, click here.

Delicious Missouri BBQ Recipes

Book Name : Delicious Missouri BBQ Recipes
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KC-Style Burnt Ends

Burnt ends are a Kansas City tradition. These meaty bits are cut off of the point half on a smoked brisket. Once the brisket has been smoked, the ends are removed and cooked longer. This recipe includes a sweet and spicy rub that adds flavor to the crispy “bark” of the burnt ends.

Serves 4

Ingredients

  • 1 beef brisket
  • 1 cup brown sugar
  • ½ cup white sugar
  • ½ cup paprika
  • ¼ cup chili powder
  • 3 tablespoons garlic powder
  • 3 tablespoons ground cumin
  • 2 tablespoons pepper
  • 1 tablespoon cayenne

Directions

  1. Prepare the grill or smoker and bring to a temperature of about 220°F.
  2. In a bowl, combine all of the ingredients for the rub: brown sugar, white sugar, paprika, chili powder, garlic powder, cumin, pepper, and cayenne. Mix well, making sure that that the brown sugar is completely broken up and no longer clumpy.
  3. After this, trim the fat off of the brisket. Place wood chips in the smoker. If you desire a heavier smoked taste, burn off the wood chips to create more smoke.
  4. Pat the brisket liberally with the rub and place on the grill. Cook the brisket for about an hour per pound, rotating every 30 minutes. Use a meat thermometer inserted into the middle of the brisket to check temperature before removing from the heat. Let the brisket sit for 15 minutes before removing the burnt ends.
  5. To remove the burnt ends, find the layer of fat that separates the burnt end tip from the rest of the brisket. With a sharp knife, carefully slice into the layer of fat and remove the end. Return the end piece to the grill and continue to cook for an additional hour. The tip will have a thick bark on it and appear almost burnt. Remove from the heat and let rest 15 minutes before cutting.
  6. Cut meat into slightly larger than bite size pieces to serve.

 

 

Stickiest-Ever BBQ Ribs with Chive Dip

Sometimes the stickiest ribs are the best ribs. This is a two part preparation that will leave you with messy fingers and happy stomach. Serve with a cooling Chive Dip to add a new level of flavor.

Serves 4

Ingredients

  • 2 racks baby back ribs
  • 2 12-ounce cans of cola
  • ½ cup of tomato ketchup
  • ½ cup brown sugar
  • 2 tablespoons soy sauce
  • 2 tablespoons chili sauce
  • 6 spring onions, sliced
  • 1 cup sour cream
  • ¼ cup chopped chives
  • 2 tablespoons mayonnaise

Directions

  1. Prepare and preheat the smoker to 325°F with hickory wood chips
  2. Place the two racks of ribs into a tin pan that fits over the smoker. Add the cola and enough water to cover the ribs. Cover the pan with aluminum foil and smoke for 1½ to 2 hours, or until ribs are cooked thoroughly and fall-off-the-bone tender.
  3. In a small saucepan combine the ketchup, brown sugar, soy sauce, and chili sauce. Cook over low heat for twenty minutes. Set aside and let cool.
  4. Once the ribs are cooked, remove them from the pan and pat dry. Baste them with the prepared sauce and let them rest in the refrigerator for one hour to overnight.
  5. Remove the ribs from the refrigerator and bring to room temperature.
  6. Preheat grill to 350°F.
  7. Cook the ribs over direct heat until the meat is heated thoroughly and the sauce becomes caramelized and sticky, about 30-40 minutes, flipping once halfway through.
  8. While the ribs are cooking, mix the spring onion, sour cream, chives and mayonnaise together in a bowl. Refrigerate until ready to use.
  9. Remove the ribs from the heat and let rest 10 minutes before serving. Serve with chive sauce on the side for dipping.

 

 

St. Louis BBQ Pulled Pork Sandwich

The pulled pork sandwich has been adapted from the original Carolina style to incorporate a unique Missouri taste. This St. Louis style of the sandwich uses a traditional Missouri barbecue sauce in lieu of the vinegar-based sauce of the Carolinas.

Serves 6 to 8

Ingredients

  • 5 pounds boneless pork shoulder roast
  • 1 tablespoon paprika
  • 1 teaspoon salt
  • 1 teaspoon oregano
  • 1 teaspoon cumin
  • 1 teaspoon cracked black peppercorns
  • 1 cup water
  • ¼ teaspoon liquid smoke
  • 1 tablespoon soy sauce
  • 6-8 hamburger buns

Sauce

  • 2 tablespoons olive oil
  • 1 cup yellow onion, diced
  • 2 cloves garlic, crushed and minced
  • 1 cup tomato sauce
  • ½ cup tomato ketchup
  • ¼ cup apple cider vinegar
  • ¼ cup brown sugar
  • 3 tablespoons molasses
  • 1 tablespoon tomato paste
  • 1 teaspoon dry mustard
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • 4 cups hickory wooden chips and more if needed
  • Apple juice in a spray bottle

Directions

  1. Season the pork roast with the paprika, salt, pepper, oregano, and cumin. Place in a plastic sealable bag to marinate. Add water, soya sauce, and liquid smoke. Massage the meat for the flavors to mix.
  2. Let sit at room temperature for at least 1 or 2 hours or place in the refrigerator overnight. Toss over a few times.
  3. If you are using a smoker, prepare for smoking and have the heat reach 225ºF before cooking the pork. Place the soaked hickory chips in the smoker’s box. Make sure the grates are clean and oil them with vegetable oil. Place a dripping pan below where the pork will be cooked to collect dripping juices. When the smoke starts, place the pork roast on the grill. Cook for about 4–6 hours, with the cover down, until the internal temperature reaches 190ºF on a meat thermometer. To keep the pork moist, spray with apple juice every 30 minutes after the first 2 hours of cooking.
  4. You can also make this recipe on a regular barbecue. Prepare the charcoal or gas barbecue for indirect heat. Clean and oil the grates. The temperature should be maintained around 225ºF. If your barbecue is equipped with a smoking box, fill it with soaked wooden chips. If not, you can prepare two large double layer foil packets with the soaked wooden chips. Perforate the packets several times to let the smoke out. Place both packets side by side below the grill directly above one of the burners. Place a dripping pan where the pork will be cooked. Start the barbecue on high temperature. When the smoke starts, reduce the temperature to low or 225ºF, and place the pork, fat side down, on the grill over the dripping pan. Cover and cook for 4-6 hours, turning every 30.
  5. Prepare the sauce by heating the olive oil in a saucepan over medium heat. Add the onion and garlic and sauté until the onion is soft, approximately 3-4 minutes.
  6. Add the remaining ingredients for the sauce and bring to a boil while mixing. Once mixture boils, reduce heat to a simmer and let cook for thirty minutes. Remove from heat, let cool, and set aside.
  7. Remove pork from heat and let rest for 15 minutes, or until the meat is cooled enough to handle.
  8. Using tongs or forks, shred the pork, removing any fatty pieces as you go.
  9. Mix the shredded pork with prepared sauce, tossing to coat well, reserving some sauce to serve on the side, if desired. Place enough pork on the buns. Top with your favorite toppings, if desired.

 

 

Beer Can Chicken with KC Rub

Beer can chicken is a tradition at many barbecues. The beer adds a sweetness and juiciness to the chicken that is unparalleled. This recipe kicks up the flavor one step further with the addition of a Kansas City style rub.

Serves 4

Ingredients

  • 1 whole chicken
  • 1 cup cherry wood chips
  • ½ cup paprika
  • ¼ cup kosher salt
  • ¼ cup ground black peppercorns
  • ½ teaspoon cayenne powder
  • 1 half-filled can of beer
  • ½ teaspoon cayenne pepper
  • ¼ cup vegetable oil

Directions

  1. Start by soaking the cherry wood chips in water for about an hour.
  2. In a small bowl combine the paprika, salt, peppercorns, and cayenne powder. Open beer and pour out approximately half of the contents. Add one teaspoon of the spice mixture into the can, adding it slowly to minimize foaming.  Place the can in the middle of a small metal tray or baking sheet. Set aside.
  3. Remove the giblets from inside the body cavity and brush the vegetable oil over the entire chicken, and then pat liberally with the remaining spice rub mixture.  After preparing the chicken, insert the beer can into the cavity with its legs at the bottom, and the chicken standing upright. Place it, with the can, back onto the tray.
  4. Prepare the grill and bring the heat to 350°F. Drain the water from the cherry wood chips and add them to the grill.
  5. Add the chicken onto the grill and cook for about 90 minutes, or until internal temperature measures 165°F in the breast or 180°F in the thigh area. Remove from heat and let rest for ten minutes.
  6. Make sure to wear protective covering on your hands when removing the can, as it will be very hot. Use the contents of the can as a baste for the chicken, if desired.

 

 

Succotash

While many people think of succotash as a traditional southern recipe, it is also one that may be served in kitchens all around Missouri. The mixture of vegetables in this side dish will go perfectly alongside just about any type of meat prepared on the grill.

Serves 4

Ingredients

  • 2 tablespoons butter
  • 1 cup yellow onion, diced
  • 2 garlic cloves, crushed and minced
  • 4 corn ears, kernels removed
  • 1 cup zucchini, diced
  • ½ pound okra, sliced
  • 10 ounces canned lima beans, liquid drained
  • ¾ pound cherry tomatoes, quartered
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon sage

Directions

  1. Begin by washing the vegetables and cutting according to the recipe.
  2. Add the butter to a large skillet and heat over medium.
  3. Add the onion and garlic. Sauté just until onion begins to soften, approximately 1-2 minutes. Add the corn kernels, zucchini and okra to the pan and continue to sauté, stirring frequently, for 5 minutes.
  4. Add the lima beans, cherry tomatoes, salt, pepper, and sage to the pan. Reduce heat to low and continue cooking, stirring occasionally, until heated through.
  5. Remove from heat and serve immediately.

 

 

Butter Pecan Ice Cream

There is nothing like the smooth, buttery taste of butter pecan ice cream to provide the perfect ending to any meal. This recipe makes a few modifications to the traditional flavors with the addition of a little rum extract and cinnamon. The result is a desert that perfectly represents a laid back southern night.

Serves 4

Ingredients

  • 1 tablespoon butter
  • ½ cup pecans, finely chopped
  • 1 ½ cups half and half
  • ½ cup heavy cream
  • 1 cup brown sugar
  • 2 eggs, beaten
  • 1 teaspoon vanilla extract
  • 1 teaspoon rum extract
  • 1 teaspoon cinnamon

Directions

  1. Add the butter to a small sauté pan and heat over medium. Add the pecans and cook, tossing gently, just long enough to toast the pecans and infuse with butter flavor, approximately 2-3 minutes.
  2. In a sauce pan combine the half and half, heavy cream, and brown sugar. Bring mixture to a boil over medium heat, stirring frequently to prevent the cream from burning to the pan. Remove from heat and let cool slightly.
  3. Add the beaten eggs to a large bowl. Very slowly add the cream mixture to the eggs, whisking the entire time. Make sure that the hot cream is added slowly to avoid accidentally cooking the eggs. Mix well.
  4. Return the mixture to the saucepan and cook over medium low heat until the mixture begins to thicken and adhere to the mixing spoon.
  5. Add the pecans, vanilla extract, rum extract and cinnamon.
  6. Pour the mixture into an ice cream maker and proceed according to manufacturer instructions.

 

 

 

***These recipes and more are found in David Martin’s Let’s Grill Missouri’s Best BBQ Recipes: Includes Kansas City and St-Louis Barbecue Styles. To get your own copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.

Delicious Traditional Italian Recipes!

Book Name : Delicious Traditional Italian Recipes!
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Caprese Salad

Serves 4-6 | Prep. time 45 minutes

Ingredients

  • 4 large tomatoes, sliced ¼ inch thick
  • 1 pound fresh mozzarella, sliced ¼ inch thick
  • ¼ cup packed fresh basil, washed and dried
  • ⅓ teaspoon dried oregano, crumbled
  • 3 tablespoons extra-virgin olive oil
  • Fine sea salt, to taste
  • Freshly ground black pepper, to taste

Directions

  1. Layer the tomato and mozzarella slices alternately on a serving dish.
  2. Sprinkle with oregano and drizzle with olive oil.
  3. Season with salt and pepper.

 

 

Beef Braciole

Serves 4–6 | Prep. time 15–20 minutes | Cooking time 90 minutes

Ingredients

  • 2 pounds boneless top round beef steaks, cut into 12 even pieces
  • 12 slices prosciutto, thin
  • 4 garlic cloves, minced
  • 8 garlic cloves, sliced
  • ½ cup Italian parsley, chopped finely
  • 1 cup grated Parmesan cheese
  • 2 tablespoons Italian seasoned breadcrumbs
  • Salt and black pepper, to taste
  • 2 tablespoons extra virgin olive oil
  • 2 cups dry red wine
  • 2 cups beef broth
  • 1 (28-ounce) can crushed tomatoes
  • 1 teaspoon dry oregano
  • 1 teaspoon dry basil
  • ½ teaspoon dry thyme
  • ½ teaspoon dry rosemary
  • 2 tablespoons all-purpose flour

For serving

  • Cooked pasta or polenta
  • Chopped Italian parsley
  • Grated Parmesan cheese

Directions

  1. On a clean working surface, lay a large piece of plastic wrap. Top with one steak and cover with another layer of plastic wrap. Pound the steak with a mallet or rolling pin to flatten the meat to less than a ¼ inch thick. Repeat for all the steaks.
  2. Top each flattened steak with a prosciutto slice.
  3. In a mixing bowl, add the 4 minced garlic cloves, parsley, Parmesan cheese, and breadcrumbs. Mix and season to taste with salt and black pepper.
  4. Add the breadcrumb mixture evenly on top of each steak. Roll and fold the ends. Close each roll with a toothpick cut in two.
  5. Warm the olive oil in deep cast iron pan over medium-high heat. When the oil is hot, brown the rolls on each side. Work in batches so you do not overload the pan. Remove the beef rolls from the pan and let rest on a plate.
  6. Increase heat to high and add the wine and bring to a boil, taking care of releasing the brown bits of flavor stuck to the bottom of the pan with a wooden spoon or whisk.
  7. Add the 8 sliced garlic cloves, beef broth, tomatoes, oregano, basil, thyme, and rosemary. Let simmer for 10 minutes and decrease the heat to medium-low.
  8. Add the beef rolls to the pan, cover with lid or foil, and let simmer on low heat for 1 ½ hours or in the oven pre-heated to 325⁰F. Turn over the beef rolls every 15-20 minutes.
  9. When cooked, remove from heat and move beef rolls to a plate. Let rest while thickening the sauce, if needed.
  10. Remove about ½ cup of liquid from the pan into a small bowl. Stir-in 2 tablespoons of flour until smooth. Add to the pan, stir well with a whisk or spoon. Increase heat to medium-high and let simmer while stirring until the consistency is just right, about 3 to 6 minutes. Taste the sauce and adjust seasoning with salt and pepper if needed.
  11. Add the beef rolls back to the pan and stir. Before serving, take out all toothpicks. Serve over pasta or polenta and sprinkle with parsley and grated Parmesan cheese, if desired.

 

 

Margherita Pizza

Serves 8 | Prep. time 15 minutes | Cooking time 8 minutes

Ingredients

  • 1 (12- to 13-inch) thin-crust dough or dough of choice
  • ¼ – ½ cup pizza sauce
  • 2 cups mozzarella, preferably di bufala, freshly shredded
  • 1 Roma tomato, sliced thin
  • 1 tablespoon olive oil
  • Pinch of sea salt
  • Freshly ground black pepper
  • 1-2 teaspoons fresh basil leaves

Pizza sauce ingredients

  • 1 (28-ounce) can whole peeled tomatoes
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon unsalted butter
  • 2 medium cloves garlic, grated
  • 2 anchovy fillets (optional)
  • 1 teaspoon dried oregano
  • Pinch red pepper flakes
  • ⅛ teaspoon kosher salt, or to taste
  • 2 sprigs fresh basil, leaves attached
  • 1 medium yellow onion, peeled and halved
  • 1 teaspoon sugar
  • ⅛ cup red wine (optional)

Directions

  1. To make the pizza sauce, make the tomatoes into a chunky (not smooth) consistency using a blender, food processor or food mill. Set aside.
  2. Heat the oil and butter over low to medium heat in a saucepan.
  3. When the butter has melted, add the garlic, anchovy (optional), oregano, pepper flakes, and salt. If using anchovies, mash them with a wooden spoon or with a fork as you sauté.
  4. Stir while cooking until the garlic has browned slightly (about 3-4 minutes).
  5. Add the chopped tomatoes, basil, onion, sugar, and red wine (optional).
  6. Simmer, stirring occasionally, over very low heat until reduced by ½ (about 1 hour).
  7. Remove the onion and basil stems.
  8. Adjust the flavor with salt or more pepper flakes, according to taste.
  9. Allow to cool to room temperature. Can be kept in the refrigerator for 2 weeks.
  10. To make the pizza, preheat oven to 500°F.
  11. Spread sauce over dough, about 1 inch from the edge.
  12. Sprinkle with cheese. Top with tomato slices.
  13. Drizzle with oil and then season with salt and pepper.
  14. Bake until golden brown and bubbly (about 8 minutes). Remove from oven.
  15. Let rest for the cheese to set about 2-3 minutes. Garnish with basil leaves over top.
  16. Slice and serve.

 

 

Chicken Parmigiana

Serves 4 | Prep. time 30 minutes | Cooking time 45 minutes

Ingredients

  • 4 pieces boneless skinless chicken breast, pounded thin
  • Salt and pepper
  • 1 large egg, beaten with ½ tablespoon water
  • ½ cup all-purpose flour
  • 1 cup panko bread crumbs
  • ¼ cup vegetable oil
  • All-Purpose Tomato Sauce, recipe below
  • 1 pound fresh mozzarella, thinly sliced
  • ¼ cup freshly grated Parmesan
  • Sliced green onion, for garnish
  • Fettuccini with tomato sauce for serving

All-Purpose Tomato Sauce

  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 4 cloves garlic, smashed to a paste with a pinch of salt
  • 2 (28-ounce) cans plum tomatoes, undrained, pureed in a blender
  • 1 (16-ounce) can crushed tomatoes
  • 1 (2.5-ounce) can tomato paste
  • 1 bay leaf
  • ½ cup Italian parsley
  • 1 small yellow bell pepper, chopped
  • Salt and freshly ground pepper

Directions

For the sauce

  1. In a saucepan, heat the olive oil over medium heat.
  2. Cook the onions and garlic until they are soft.
  3. Add the pureed tomatoes with their juices, crushed tomatoes, tomato paste, bay leaf, parsley, and bell pepper, and bring it to a boil. Season to taste with salt and pepper.
  4. Reduce the heat and cook until slightly thickened, about 30 minutes.
  5. Let cool to room temperature and store, refrigerated, in jars.

For the chicken

  1. Preheat the oven to 400°F.
  2. Season the chicken with salt and pepper
  3. Coat with flour and tap lightly to remove any excess.
  4. Dip in the egg mixture and all any excess to drip off.
  5. Coat evenly with bread crumbs.
  6. In a skillet on the stovetop, heat the oil almost to the smoking point.
  7. Brown the breasts on both sides, about 30-40 seconds per side.
  8. Transfer the chicken to a baking sheet.
  9. Top each chicken piece with 1-2 tablespoons of tomato sauce, slices of mozzarella and about 1 tablespoon of Parmesan.
  10. Season with salt and pepper.
  11. Bake until the chicken is cooked through and the cheese is melted, about 5 to 7 minutes.
  12. Garnish with green onion and serve over pasta with tomato sauce if desired.

 

 

Lemon Parmesan Spaghetti

Serves 4 | Prep. time 8–10 minutes | Cooking time 20 minutes

Ingredients

  • 1 cup heavy cream
  • Juice and zest from 1 large lemon
  • 1 pound spaghetti or spaghettini (thin spaghetti)
  • ¼ cup brandy
  • ¾ cup Parmesan cheese, grated

Directions

  1. Add salted water to a medium saucepan or skillet and heat it over medium heat.
  2. Add the pasta and cook as per package directions. Drain water and set aside.
  3. In the same saucepan, heat the heavy cream, brandy and lemon juice over low heat.
  4. Boil the mixture over high heat for 7–8 minutes until it thickens.
  5. Mix in the spaghetti and lemon zest and toss well.
  6. Add the cheese; toss again. Serve warm topped with reserved lemon zest.

 

 

Classic Tiramisu

Is there a better way to finish a great Italian meal than have a creamy delicious tiramisu? I think not! This recipe calls for all the traditional ingredients we use to make this classic dessert.

Serves 6 | Preparation 3 hours 30 minutes or more

Ingredients

  • 1½ pounds mascarpone
  • 6 eggs
  • ⅔ cup sugar
  • 2 teaspoons of vanilla
  • 1 cup Espresso – very strong
  • Amaretto liquor (optional)
  • 18 Ladyfingers cookies
  • Cocoa powder
  • Mint leaves for decoration

Directions

  1. Beat eggs, sugar, and vanilla for about 8-10 minutes, until it’s very smooth and the cream has become fluffy and almost white. Incorporate the mascarpone cheese, and mix for an additional 4 to 6 minutes.
  2. Prepare the espresso so it is very strong. Pour the coffee into a shallow bowl, and if desired, add some amaretto to taste. Break the ladyfinger cookies in two before soaking. Soak the cookies one piece at a time very quickly, literally in and out of the coffee. Let rest on a plate.
  3. To assemble the tiramisu, deposit 1 tablespoon of the mascarpone cream at the bottom of serving glass, just so it barely covers the bottom. Place 2 or 3 pieces of the soaked cookie, and cover with the mascarpone cream. Lightly sprinkle with cocoa powder. Repeat another layer of cookies and cream and cocoa powder until the glass is almost filled. Finish with the cocoa powder.
  4. Refrigerate at least 3 hours before you are ready to serve.
  5. Decorate with fresh mint leaves.

 

 

***These recipes and more are found in Sarah Spencer’s A Taste of Italy: Traditional Italian Cooking Made Easy with Authentic Italian Recipes. To get your copy, click on the cover below or click here.

Italy Recipes

To download a copy of the featured recipes, click here.

Delicious and Easy Ketogenic Diet Desserts

Book Name : Delicious and Easy Ketogenic Diet Desserts
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From decadent chocolate creations to refreshing fruit-based delights, these recipes are designed to keep your macros in check while delighting your taste buds. Ready to discover the sweet side of keto?

Ultimate Cocoa Mug Cake

Serves: 1

Ingredients

  • 2 tablespoons almond flour
  • 1 tablespoon coconut flour
  • ¼ teaspoon baking powder
  • 2 tablespoons erythritol
  • 1 egg
  • 2 tablespoons butter, melted
  • 2 tablespoons unsweetened dark cocoa powder
  • 1 teaspoon espresso powder
  • ½ teaspoon cinnamon
  • ½ teaspoon vanilla extract
  • Sugar-free whipped topping for garnish (optional)

Directions

  1. Preheat the oven to 350°F and lightly oil an ovenproof mug or ramekin.
  2. Combine the almond flour, coconut flour, baking powder, and erythritol together in the mug.
  3. Add the egg and whisk until blended.
  4. Next, add the melted butter, unsweetened dark cocoa powder, espresso powder, cinnamon, and vanilla extract. Mix well.
  5. Place the mug or ramekin in the oven and bake for 20 minutes, or until it is set in the center.
  6. Let it cool, and garnish with whipped topping, if desired.

Nutritional Information

Calories 432.6, Total Fat 40.5 g, Total Carbs 11.5 g, Approx. Net Carbs 4.6 g, Dietary Fiber 6.9 g, Sugars 1.1 g, Protein 13.5 g

 

 

Creamy Lime Pie

Serves: 8

Ingredients

  • 1 ½ cups almond flour
  • ½ cup erythritol, divided
  • ½ teaspoon salt
  • ¼ cup butter, melted
  • 1 cup heavy cream
  • 4 egg yolks
  • ⅓ cup freshly squeezed key lime juice
  • 1 tablespoon lime zest
  • ¼ cup cold butter, cubed
  • 1 teaspoon vanilla extract
  • ¼ teaspoon xanthan gum
  • 1 cup sour cream
  • ½ cup cream cheese

Directions

  1. Preheat the oven to 350°F.
  2. In a bowl, combine the almond flour, ¼ cup of the erythritol, and salt.
  3. Slowly add the melted butter to the mixture, and blend.
  4. Press the mixture evenly into a pie dish.
  5. Place the pie dish in the oven and bake for approximately 15 minutes, or until the crust is lightly browned. Remove it from the oven and allow it to cool.
  6. In a saucepan, combine the heavy cream, egg yolks, remaining erythritol, lime juice and lime zest. Heat over medium, using a whisk to stir frequently, until the mixture begins to thicken, approximately 7-10 minutes.
  7. Remove the saucepan from the heat and add the cold butter, vanilla extract, xanthan gum, sour cream, and cream cheese. Whisk until it is smooth and creamy.
  8. Transfer the mixture into the pie shell.
  9. Cover and refrigerate for at least 4 hours or overnight.

Nutritional Information

Calories 386.4, Total Fat 38.6 g, Total Carbs 6.4 g, Approx. Net Carbs 4.2 g, Dietary Fiber 2.2 g, Sugars 1.4 g, Protein 7.0 g

 

 

Orange Vanilla Soufflés

Serves: 4

Ingredients

  • 2 eggs, separated
  • 1 cup ricotta cheese
  • ¼ cup erythritol
  • 1 tablespoon orange zest
  • 1 tablespoon orange juice
  • 1 vanilla bean, scraped
  • 1 tablespoon chia seeds

Directions

  1. Preheat the oven to 350°F and lightly oil four ramekins.
  2. Place the egg whites in a bowl and beat on high with an electric mixture until frothy.
  3. Add approximately one-half of the erythritol and continue beating until stiff peaks form.
  4. In another bowl, combine the remaining erythritol, ricotta cheese, and egg yolks. Cream together until smooth.
  5. To the egg yolk mixture, add the orange zest, orange juice, vanilla, and chia seeds. Mix well.
  6. Carefully fold the egg yolk mixture into the egg white mixture.
  7. Spoon the mixture into the ramekins.
  8. Place the dishes in the oven and bake for 20-25 minutes.

Nutritional Information

Calories 158.0, Total Fat 11.5 g, Total Carbs 3.3 g, Approx. Net Carbs 2.0 g, Dietary Fiber 1.3 g, Sugars 0.3 g, Protein 10.8 g

 

 

Sweet Raspberry and Herb Mousse

Serves: 6

Ingredients

  • 2 ½ teaspoons unflavored gelatin powder
  • ½ cup hot lemon verbena tea
  • 2 cups ricotta cheese
  • 1 cup raspberries
  • 1 tablespoon fresh mint, chopped
  • 1 teaspoon lemon juice
  • ½ teaspoon vanilla extract
  • 20 drops liquid stevia
  • 1 cup heavy cream

Directions

  1. Place the unflavored gelatin in a small bowl. Pour the hot lemon verbena tea over the gelatin and stir until dissolved. Set the dish aside and let the mixture cool completely.
  2. Next, combine the ricotta cheese, raspberries, fresh mint, lemon juice, vanilla extract, and liquid stevia in a bowl. Using an electric mixer, blend until combined and creamy.
  3. Take the cooled gelatin and tea mixture and add it to the ricotta mixture. Blend until combined.
  4. Next, add the heavy cream and mix on high until thickened and fluffy.
  5. Spoon the mixture into chilled serving glasses.

Nutritional Information

Calories 289.6, Total Fat 25.4 g, Total Carbs 6.0 g, Approx. Net Carbs 4.6 g, Dietary Fiber 1.4 g, Sugars 0.3 g, Protein 10.2 g

 

 

Macaroons

Serves: 6

Ingredients

  • 1 egg white
  • ¼ cup erythritol
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • ¼ cup almonds, finely ground
  • 1 cup unsweetened, shredded coconut, toasted
  • ¼ cup 70% or higher cocoa content chocolate, chopped

Directions

  1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
  2. Place the egg white in a bowl, and beat it with an electric mixer until frothy.
  3. Add the erythritol, salt, and cinnamon and continue to mix.
  4. Next, add the almonds, coconut, and chocolate. Mix well.
  5. Place rounded spoonfuls onto the baking sheet.
  6. Place the tray in the oven and bake for 15 minutes, or until golden.

Nutritional Information

Calories 119.5, Total Fat 11.1 g, Total Carbs 5.9 g, Approx. Net Carbs 2.6 g, Dietary Fiber 3.3 g, Sugars 1.1 g, Protein 2.8 g

 

 

Maple Pecan Bombs

Serves: 12

Ingredients

  • ½ cup mascarpone cheese
  • ½ cup almond butter
  • ¼ cup butter
  • ¼ cup powdered erythritol
  • 1 tablespoon rum
  • 2 teaspoons maple extract
  • ½ cup pecans, chopped

Directions

  1. Line 12 mini muffin tins with cupcake liners.
  2. Place the mascarpone cheese, almond butter, butter, powdered erythritol, rum, and maple extract in a bowl.
  3. Using an electric mixer, blend the ingredients together until creamy.
  4. Stir in the pecans.
  5. Spoon the mixture into the muffin tins.
  6. Place them in the freezer for at least 4 hours before serving.

Nutritional Information

Calories 192.0, Total Fat 19.2 g, Total Carbs 2.9 g, Approx. Net Carbs 1.4 g, Dietary Fiber 1.5 g, Sugars 0.7 g, Protein 2.1 g

 

 

 

***These recipes and more are found in Madison Miller’s Keto Dessert Cookbook: Easy Low Carb Ketogenic Diet Dessert Recipes. To get your own copy, click on the cover below or click here.

To download the featured recipes, click here.

Delicious TGI Friday’s Copycat Recipes

Book Name : Delicious TGI Friday’s Copycat Recipes
Buy Now

Signature Whiskey Glazed Sesame Chicken Strips

One of T.G.I. Fridays’ favorite fares! Delicious chicken strips made with panko breadcrumb for crispier chicken and coated in a sweet whiskey glaze. Perfect for sharing, but you might not want to!

Serves 4 | Prep. time 30 minutes | Cooking time 20 minutes

Ingredients

Whiskey Glaze

  • 2 tablespoons vegetable oil
  • 1 large onion, diced
  • 1 garlic head, peeled and minced, about ¼ cup garlic paste
  • ¼ cup crushed pineapple
  • 3 cups brown sugar
  • 2 cups pineapple juice
  • ½ cup soy sauce
  • ¼ cup lemon juice
  • 3 tablespoons apple cider vinegar
  • ½ cup Jack Daniels Whiskey
  • ⅛ teaspoon cayenne pepper to taste

Crispy Chicken Strips 

  • 3-4 boneless skinless chicken breasts, about 2 pounds
  • 2 eggs, lightly beaten
  • ½ cup milk, more if needed
  • 1½ cups all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 ½ to 2 cups panko crumbs, more if needed
  • 1-1½ teaspoons toasted sesame seeds
  • Oil, for frying

Directions

  1. Warm the oil in a saucepan over medium heat. Add the onion and stir fry for 3-4 minutes or until soft. Reduce heat to low and let the onion cook until well caramelized, about 30-40 minutes.
  2. Add garlic and stir fry for 1-2 minutes until well combined.
  3. In a bowl, add the remaining ingredients and whisk until the brown sugar is dissolved.
  4. Add mixture to a saucepan and bring to a boil. Reduce heat to medium-low and let simmer for 35-45 minutes, or until the sauce has reduced by half. Remove from heat and let cool.
  5. While the sauce is simmering, start preparing the crispy chicken. Cube the chicken breasts into bite-sized cubes or strips.
  6. In a large skillet or deep saucepan, heat frying oil to 375°F (191°C) or use a deep fryer.
  7. Prepare a dredging station: add the beaten eggs and milk to a shallow dish. Whisk to combine. Add the flour, salt, pepper, garlic, and paprika to a second shallow dish. Stir to combine. In a third shallow dish, add the panko crumbs.
  8. Dip the chicken in the egg mixture, dip into the seasoned flour, back into the egg mixture, and finally into the panko crumbs.
  9. Refrigerate the breaded chicken for 10–20 minutes so the batter has a chance to adhere to the chicken.
  10. Cooking in batches, fry the chicken until golden and cooked through, about 4 minutes. Transfer the cooked strips to a plate lined with paper towels to drain excess oil.
  11. Add all the cooked chicken strips to a large bowl and add some of the sauce. Stir to coat. Sprinkle sesame seeds on top and serve with extra sauce on the side.

 

 

Fish Tacos with Lemon Dill Remoulade

These tacos can be made spicy or mild. The tangy lemon dill sauce is perfectly balanced by the sweet corn salsa. Enjoy!

Serves 4 | Prep. time 15 minutes | Chilling time 4 hours | Cooking time 10 minutes

Ingredients

Corn Salsa

  • 2 cups frozen corn kernels, thawed
  • ¼ cup chopped purple onion
  • ¼ cup chopped red bell pepper
  • 2–3 tablespoons chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 1 tablespoon finely chopped jalapeño pepper
  • Salt and pepper to taste

Lemon Dill Remoulade

  • ¾ cup mayonnaise
  • 1 clove garlic, minced
  • 1 teaspoon Dijon mustard
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1 ½ teaspoons fresh dill, minced
  • Salt and pepper to taste

Fish Tacos

  • 4 (5-ounce) white fish fillets
  • 1 tablespoon taco seasoning
  • 2 eggs, beaten
  • Panko breadcrumbs
  • Oil for frying
  • 6–8 (6-inch) flour tortillas

Directions

  1. Prepare the corn salsa. In a medium mixing bowl, combine all the salsa ingredients and mix well. Refrigerate for 4 hours.
  2. Prepare the remoulade. In a small bowl, combine all the remoulade ingredients and mix well. Refrigerate for 4 hours.
  3. To make the fish, cut it into strips. Sprinkle the strips with taco seasoning. Dip them into the egg, and then the breadcrumbs. Set them aside on a rack or plate until ready to cook.
  4. Place a large skillet over medium-high heat until it shimmers. Working in small batches, fry the fish until it is golden.
  5. Serve the tortillas with a strip or two of fish, a generous drizzle of remoulade sauce, and some corn salsa.

 

 

Roasted Red Pepper Soup

Roasting red peppers at home is so easy! If you’ve never tried it before, you’re in for a treat. This copycat soup is bursting with flavor and tastes just like T.G.I. Fridays.

Serves 8 | Prep. time 10 minutes | Cooking time 40 minutes

Ingredients

  • 3 red bell peppers
  • ¼ cup olive oil
  • 1 carrot, diced small
  • 1 stalk celery, diced small
  • 1 large red onion, finely chopped
  • 40 ounces tomatoes with juice, chopped
  • ¼ cup basil leaves, chopped
  • 2 tablespoons sugar
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon salt
  • ½ teaspoon red pepper flakes
  • 2 cups heavy cream

Directions

  1. Rinse the peppers and dry them off. Place them in a heatproof pan, drizzle with oil, and broil under high heat until they are blackened on all sides.
  2. Remove the peppers to a heatproof bowl and cover with plastic wrap. Set them aside to cool.
  3. In a Dutch oven or large pot, heat the olive oil and cook the carrot, celery, and red onion until soft.
  4. Peel the black skin off the roasted peppers. Discard the skin, cores, and seeds, but reserve the juices. Slice the peppers.
  5. To the pot, add the peppers, tomatoes, basil, sugar, vinegar, salt, and red pepper flakes.
  6. Mix well and bring to a simmer. Cook until the tomatoes soften and begin to break down, about 20 minutes.
  7. Carefully transfer the mixture to a blender or food processor and blend until smooth.
  8. Transfer the soup back to the pot, add the cream, and stir to combine. Taste, and add salt and pepper if needed.

 

 

Jack Daniel’s Ribs

This easy recipe produces melt-in-your-mouth tender ribs coated in a delicious Whiskey-flavored barbecue sauce all without having to slave over a hot grill.

Serves 4 ӏ Prep time 15 minutes ӏ Cooking time 5 hours

Ingredients

  • 1 head garlic
  • 1 tablespoon olive oil
  • 1½ teaspoons paprika
  • ½ teaspoon salt
  • ¼ teaspoon dried thyme
  • ½ teaspoon ground black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon celery salt
  • ¼ teaspoon ground cayenne pepper
  • 2 racks baby back ribs
  • ½ cup water
  • 1 cup pineapple juice
  • ¼ cup teriyaki sauce
  • 1 tablespoon soy sauce
  • 1⅓ cups dark brown sugar
  • 3 tablespoons lemon juice
  • ¼ cup white onion, finely chopped
  • 2 tablespoons Jack Daniel’s whiskey
  • 1 heaping tablespoon pineapple, crushed
  • ¼ teaspoon cayenne pepper

Directions

  1. Preheat oven to 300°F (149°C).
  2. Take garlic and chop off about ½ inches from the head. Take out paper-like outer layers then place in a small oven-safe bowl or ramekin. Pour olive oil on top and wrap in aluminum foil. Place in oven and bake for 1 hour. When ready, remove from oven and allow to cool. Squeeze out about garlic from roasted garlic head. Add roasted garlic in an airtight container and place in the refrigerator
  3. While the garlic is baking, prepare the spice rub by combining paprika, salt, thyme, pepper, garlic powder, onion powder, celery salt, and ground cayenne pepper in a bowl. Mix well. Evenly coat ribs with spice rub. Arrange ribs onto a baking sheet. Bake in the oven for about 2½ hours.
  4. Prepare the barbecue sauce by mixing water, pineapple juice, teriyaki sauce, soy sauce, and dark brown sugar in a pan. Bring to a boil while stirring from time to time. Once boiling, lower heat until the mixture is just simmering.
  5. Add to pan 2 teaspoons of the roasted garlic, lemon juice, onion, whiskey, crushed pineapple, and cayenne pepper. Stir to combine well. Simmer for about 30 to 40 minutes until liquid is reduced by half.
  6. If desired, you can finish the ribs on the barbecue to have grilling marks and crisper ribs. Preheat grill to medium-high heat. Then, place ribs onto the grill and cook for about 2 to 4 minutes. Turn ribs over and grill for another 2 to 4 minutes.
  7. Transfer onto a serving plate. Spoon sauce over ribs. Serve.

 

 

Rosemary Sweet Potato Fries

Crispy, savory, sweet potato fries, salted to perfection, make a welcome side dish to any meal. Try this recipe, inspired by T.G.I. Fridays!

Serves 4 | Prep. time 15 minutes | Cooking time 40 minutes

Ingredients

  • 4 large sweet potatoes
  • ¼ cup olive oil
  • 1 tablespoon minced fresh rosemary
  • 1 clove garlic, minced
  • 1 tablespoon cornstarch
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper

Directions

  1. Preheat the oven to 425°F (218°C).
  2. Peel the potatoes and slice them into even fries, about ¼-inch thick.
  3. Place them in a colander and rinse well. Pat them dry.
  4. In a large resealable bag, combine the remaining ingredients.
  5. Add the potatoes and mix to coat.
  6. Oil a large baking sheet and spread out the fries in a single layer.
  7. Bake for 35–40 minutes, until golden, turning occasionally.

 

 

Red Velvet Cake

This red velvet chocolate cake is a huge favorite at T.G.I. Fridays, where it’s topped with sprinkles and sparklers. Ours is a tad bit more domestic, but you can go all out if you want to! (But be careful with the sparklers.)

Serves 12 | Prep. time 15 minutes | Cooking time 30–35 minutes

Ingredients

  • ½ cup butter
  • 1 ½ cups sugar
  • 2 eggs
  • 1 ounce red food coloring
  • 1 ounce water
  • 3 tablespoons unsweetened cocoa powder
  • 1 cup buttermilk
  • 2 ¼ cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon vanilla
  • 1 tablespoon vinegar
  • 2 teaspoons baking soda

Cream Cheese Frosting

  • ½ cup unsalted butter, softened
  • 8 ounces block cream cheese, at room temperature
  • 1 ½ teaspoons vanilla extract
  • ½ teaspoon salt
  • 4 cups powdered sugar

Directions

  1. Preheat the oven to 350°F (177°C) and spray 2 cake pans with cooking spray.
  2. In a large mixing bowl, cream the sugar and butter together. Beat the eggs in one at a time, and add the food coloring, water, and cocoa powder.
  3. Gradually add the buttermilk and flour, alternating, and stir in the salt and vanilla. Beat well.
  4. In a separate bowl, combine the vinegar and baking soda. Mix into the batter but do not beat.
  5. Immediately divide the batter evenly into the cake pans and bake for 30 or 35 minutes, until cooked through.
  6. To make the frosting, beat the butter and cream cheese together. Add the vanilla extract and salt and mix well.
  7. Gradually sift in the powdered sugar until the icing reaches your desired stiffness.
  8. Assemble and frost the cakes when they have cooled completely.

 

 

Long Island Iced Tea

Everyone loves a Long Island Iced tea! Our version, inspired by T.G.I. Fridays, uses a smidge more rum. Throw some ice in your shaker, and let’s get started on this cool and refreshing cocktail.

Serves 1 | Prep. time 10 minute 

Ingredients

  • 1 ounce white rum
  • ½ ounce vodka
  • ½ ounce triple sec
  • ½ ounce gin
  • 1 ounce sour mix
  • 3 ounces cola
  • 1 slice lemon
  • Ice

Directions

  1. Combine the liquors in a shaker with some ice.
  2. Shake, and pour into a glass.
  3. Add sour mix, cola, and ice.
  4. Garnish with lemon, and serve.

 

 

 

***These recipes and more can be found in Lina Chang’s Copycat Recipes: Making T.G.I. Fridays’ Most Popular Dishes at Home. To get your copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.

Easy Ice Cream Recipes With and Without an Ice Cream Maker

Book Name : Easy Ice Cream Recipes With and Without an Ice Cream Maker
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Coffee Ice Cream

Makes about 4 cups (½ cup per serving)

Ingredients

  • ½ cup hot water
  • 2 tablespoons instant coffee
  • 14 oz. can of sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 2 cups cream

Directions

With an ice cream maker

  1. Freeze the ice cream maker bowl according to manufacturer instructions, usually 12 to 24 hours.
  2. Meanwhile in a mixing bowl, add the hot water and the instant coffee powder and stir until everything is dissolved.
  3. Stir in the sweetened condensed milk and vanilla extract and pour in the heavy cream. Whisk to combine.
  4. Transfer the mixture into a clean bowl preferably with a spout.
  5. Cover the mixture with plastic wrap and let the mixture cool in the refrigerator for at least 2 to 12 hours.
  6. Pull out the ice cream mixture from the refrigerator and stir a few times.
  7. Install the frozen ice cream maker bowl and pour the mixture into it.
  8. Connect the machine and press ice cream and the start button.
  9. When the cycle is finished, transfer the ice cream to an airtight freezer-safe container or serve right away. The ice cream will be soft and creamy. If you like a harder texture, allow the ice cream to freeze for 2 hours or more before serving.

Without an ice cream maker

  1. In a mixing bowl, add the hot water and the instant coffee powder and stir until everything is dissolved.
  2. Stir in the sweetened condensed milk, vanilla extract, and pour in the heavy cream. Whisk to combine.
  3. Pour the mixture in a Pyrex or stainless steel 9×13-inch pan. And place in the freezer for 30 minutes. The edges should start freezing. Using an electric handheld mix, beat the ice cream on low speed for 1 minute.
  4. Return to the freezer for another 30 minutes and beat again as before. Do this same step 4-5 times until the ice cream is hardened. If at any point, the ice cream is too hard to beat, place it in the refrigerator until it becomes soft enough to beat.
  5. Serve right away or transfer the ice cream to an airtight freezer-safe container.

Nutrition per Serving

Calories 311, fat 14 g, carbs 45 g, sugar 43 g, Protein 5 g, sodium 69 mg

 

 

Almond Butter Ice Cream

Makes about 4 cups (½ cup per serving)

Ingredients

  • 1 cup whole milk
  • 2 cups heavy cream
  • ½ cup powdered sugar
  • 2 teaspoons vanilla extract
  • 1 cup almond butter

Directions

With an ice cream maker

  1. Freeze the ice cream maker bowl according to manufacturer instructions, usually 12 to 24 hours.
  2. Meanwhile in a large saucepan, add the milk, heavy cream, powdered sugar over medium heat. Bring the mixture to a soft simmer for about 10 to 12 minutes. Set aside.
  3. Stir in the vanilla extract and almond butter. Mix until everything is combined and the almond butter is melted. It will take around 2 minutes.
  4. Pour the mixture in a clean bowl, preferably with a spout, and let it cool at room temperature.
  5. Cover the mixture with plastic wrap and let the mixture cool in the refrigerator for at least 2 to 12 hours.
  6. Pull out the ice cream mixture from the refrigerator and stir a few times.
  7. Install the frozen ice cream maker bowl and pour the mixture into the ice cream maker.
  8. Connect the machine and press ice cream and the start button.
  9. When the cycle is finished, transfer the ice cream to an airtight freezer-safe container or serve right away. The ice cream will be soft and creamy. If you like a harder texture, allow the ice cream to freeze for 2 hours or more before serving.

Without an ice cream maker

  1. In a large saucepan, add the milk, heavy cream, powdered sugar over medium heat. Bring the mixture to a soft simmer for about 10 to 12 minutes. Set aside.
  2. Stir in the vanilla extract and almond butter. Mix until everything is combined and the almond butter is melted. It will take around 2 minutes.
  3. Pour the mixture in a Pyrex or stainless steel 9×13-inch pan and let it cool at room temperature.
  4. Place it in the freezer for 30 minutes. The edges should start freezing. Using an electric handheld mixer, beat the ice cream for 1 minute.
  5. Return to the freezer for another 30 minutes and beat again as before. Do this same step 4-5 times until the ice cream is hardened. If at any point, the ice cream is too hard to beat, place it in the refrigerator until it becomes soft enough to beat.
  6. Serve right away or transfer the ice cream to an airtight freezer-safe container.

Nutrition per Serving

Calories 333, fat 27 g, carbs 20 g, sugar 18 g, Protein 4 g, sodium 48 mg

 

 

Creamy Pistachio Gelato

Makes about 4 cups (½ cup per serving)

Ingredients

  • 2 cups whole milk
  • 1 cup heavy cream
  • ¾ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 6 tablespoons pistachio paste

Directions

With an ice cream maker

  1. Freeze the ice cream maker bowl according to manufacturer instructions, usually 12 to 24 hours.
  2. Meanwhile in a medium saucepan, warm the whole milk, the heavy cream, and the granulated sugar over medium-low heat.
  3. Simmer until the sugar is completely dissolved. Stir continuously until the mixture thickens, about 15-20 minutes. The best way to know when it is ready is when the mixture coats the back of a spoon.
  4. Remove from heat, stir in the vanilla extract and pistachio paste. Mix until combined and smooth. Transfer to a clean bowl, preferably with a spout.
  5. Cover with plastic wrap and place in the refrigerator for at least 2 hours to 12 hours.
  6. Pull out the gelato mixture from the refrigerator and stir a few times.
  7. Install the frozen ice cream maker bowl and pour the mixture into the ice cream maker. Connect the machine and press gelato and the start button.
  8. When the cycle is finished, transfer the gelato to an airtight freezer-safe container or serve right away. The gelato will be soft and creamy. If you like a harder texture, allow the gelato to freeze for 2 hours or more before serving.

Without an ice cream maker

  1. In a medium saucepan, heat the whole milk, the heavy cream, and the granulated sugar over medium-low heat.
  2. Simmer until the sugar is completely dissolved, about 15-20 minutes. Stir continuously until the mixture thickens. The best way to know when it is ready is when the mixture coats the back of a spoon.
  3. Remove pan from heat, stir in the vanilla extract and pistachio paste. Mix until combined and smooth.
  4. Pour the mixture in a Pyrex or stainless steel 9×13-inch pan and place it in the freezer for 30 minutes. The edges should start freezing. Using an electric handheld mixer, beat the gelato for 1 minute.
  5. Return to the freezer for another 30 minutes and beat again as before. Do this same step 4-5 times until the gelato has hardened. If at any point, the gelato becomes too hard to beat, place it in the refrigerator until it becomes soft enough to beat.
  6. Serve right away or transfer the gelato to an airtight freezer-safe container.

Nutrition per Serving

Calories 448, fat 25 g, carbs 53 g, sugar 50 g, Protein 8 g, sodium 68 mg

 

 

Chocolate Sherbet

Makes about 4 cups (½ cup per serving)

Ingredients

  • 1 cup light brown sugar
  • ¾ cup cocoa powder
  • 1 cup milk
  • ½ teaspoon instant espresso powder
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream

Directions

With an ice cream maker

  1. Freeze the ice cream maker bowl according to manufacturer instructions, usually 12 to 24 hours.
  2. Meanwhile, place the brown sugar, cocoa powder, milk, espresso powder, and vanilla extract in a high-speed blender or food processor.
  3. Blitz until everything is combined and well incorporated.
  4. Transfer the mixture into a clean bowl and stir in the heavy cream. Mix until combined.
  5. Cover with plastic wrap and let it chill in the fridge for about 2 to 12 hours.
  6. Pull out the sherbet mixture from the refrigerator and stir a few times.
  7. Install the frozen ice cream maker bowl and pour the mixture into it.
  8. Connect the machine and press ice cream and the start button.
  9. When the cycle is finished, transfer the sherbet to an airtight freezer-safe container or serve right away. The sherbet will be soft and creamy. If you like a harder texture, allow the sherbet to freeze for 2 hours or more before serving.

Without an ice cream maker

  1. Place the brown sugar, cocoa powder, milk, espresso powder, and vanilla extract in a high-speed blender or food processor.
  2. Blitz until everything is combined and well incorporated.
  3. Transfer the mixture into a clean bowl and stir in the heavy cream. Mix until combined.
  4. Pour the mixture into a Pyrex or stainless steel 9×13-inch pan and place it in the freezer for 30 minutes. The edges should start freezing. Using an electric handheld mixer, beat the Sherbet for 1 minute.
  5. Return to the freezer for another 30 minutes and beat again as before. Do this same step 4-5 times until the Sherbet’s texture is according to your taste.
  6. Serve right away or transfer the Sherbet to an airtight freezer-safe container and serve it later.

Nutrition per Serving

Calories 311, fat 15 g, carbs 48 g, sugar 38 g, Protein 6 g, sodium 53 mg

 

 

Vanilla Frozen Yogurt

Makes about 4 cups (½ cup per serving)

Ingredients

  • 3 cups Greek Yogurt
  • 2 teaspoons vanilla extract
  • 1 cup granulated sugar
  • A pinch of salt

Directions

With an ice cream maker

  1. Freeze the ice cream maker bowl according to manufacturer instructions, usually 12 to 24 hours.
  2. Place the Greek yogurt, vanilla extract, granulated sugar, and pinch of salt in a high-speed blender or food processor.
  3. Blitz until creamy and a well-combined mixture forms.
  4. Pour the mixture into a clean bowl, preferably with a spout.
  5. Cover with plastic wrap and let it chill in the fridge for about 2 to 12 hours.
  6. Pull out the yogurt mixture from the refrigerator and stir a few times.
  7. Install the frozen ice cream maker bowl and pour the mixture into it.
  8. Connect the machine and press Frozen Yogurt and the start button.
  9. When the cycle is finished, transfer the yogurt to an airtight freezer-safe container or serve right away.

Without an ice cream maker

  1. Place the Greek yogurt, vanilla extract, granulated sugar, and pinch of salt in a high-speed blender or food processor.
  2. Blitz until creamy and a well-combined mixture forms.
  3. Pour the mixture into a Pyrex or stainless steel 9×13-inch pan and place it in the freezer for 30 minutes. The edges should start freezing. Using an electric handheld mixer, beat the Greek Yogurt for 1 minute.
  4. Return to the freezer for another 30 minutes and beat again as before. Do this same step 4-5 times until the Frozen yogurt hardens.
  5. Serve right away or transfer the Frozen yogurt to an airtight freezer-safe container and serve it later.

Nutrition per Serving

Calories 291, fat 8 g, carbs 53 g, sugar 50 g, Protein 5 g, sodium 39 mg

 

 

 

***These recipes and more are found in Louise Davidson’s Ice Cream Cookbook: Homemade Ice Cream, Gelato, Sherbet, and Frozen Yogurt Recipes with and without an Ice Cream Maker. To get your own copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.

Vintage Cake Recipes!

Book Name : Vintage Cake Recipes!
Buy Now

Pineapple Upside-Down Cake

Our family has been making this cake for three generations. It was one of my mom’s favorites. Adding pineapple juice to the cake batter gives it an extra quick. This cake’s origin can be traced to the Dole company’s contest in 1925 for the best recipe using Dole’s canned pineapple. And the winning recipe was a pineapple upside-down cake recipe!

Serves 10 | Prep. time 15 minutes | Cooking time 30 minutes

Ingredients

Cake

  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 pinch kosher salt
  • ½ cup unsalted butter, at room temperature
  • ¾ cup sugar
  • 1 teaspoon pure vanilla extract
  • 2 large eggs, at room temperature
  • ½ cup whole milk
  • ¼ cup pineapple juice

Pineapple topping

  • ¼ cup butter, melted
  • ½ cup light brown sugar
  • 10 pineapple ring slices (fresh or canned)
  • 10 maraschino cherries
  • Whipped cream for serving (optional)

Directions

  1. Preheat the oven to 375°F (191°C). Grease a 10-inch round cake pan
  2. Prepare the cake first. Sift the flour, baking powder, and salt in a large bowl. Set aside.
  3. Cream the butter and sugar with an electric mixer fitted with the whisk attachment until fluffy, about 8-10 minutes. Add the vanilla.
  4. Add 1 egg at a time and beat until well incorporated.
  5. Add the flour in 3 increments, alternating with the milk and pineapple juice. Beating slowly at first and increasing speed to medium as the flour is incorporated into the batter after each addition.
  6. Pour the melted butter into the bottom the cake pan and arrange the pineapple ring slices. Add a cherry in the middle of each ring.
  7. Top evenly with the brown sugar.
  8. Add the cake batter over the pineapples, evenly smooth with a spatula.
  9. Bake for 35-45 minutes or until a toothpick inserted in the center of the cake comes out clean.
  10. Remove from the oven and let cool for 10–15 minutes before carefully tipping the pan over and easing the cake out on a serving plate.
  11. Serve warm or chilled, with whipped cream if desired.

Nutrition (per serving)

Calories 398, fat 17 g, carbs 58 g, sugar 13 g, Protein 5 g, sodium 315 mg

 

 

New York Strawberry Cheesecake

This rich cheesecake is about to become your favorite recipe! You can substitute any berry you like, but strawberry is always a good choice.

Serves 12 | Prep. time 30 minutes | Cooking time 60 minutes

Ingredients

Crust

  • 1 cup all-purpose flour
  • ½ cup graham cracker crumbs
  • ½ cup sugar
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 egg, at room temperature

Filling

  • 4 (8-ounce) blocks cream cheese, at room temperature
  • 2 cups sugar
  • 2 tablespoons all-purpose flour
  • 5 eggs, at room temperature
  • 1 tablespoon lemon zest
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon salt
  • 1 tablespoon vanilla extract
  • ½ cup full-fat sour cream, at room temperature

Glaze

  • 6 cups fresh or frozen strawberries, diced
  • ½ cup sugar

Directions

  1. Preheat the oven to 400°F (204°C) and butter an 8-inch springform pan.
  2. Prepare the crust. In a bowl, combine the flour, graham crumbs, sugar, salt, and butter. Mix until the mixture is crumbly. Add the egg and stir until a soft dough forms.
  3. Press the dough into the bottom and an inch up the sides of the pan. Bake for 15 minutes or until it is a light golden brown. Set it aside to cool.
  4. Reduce the oven temperature to 325°F (163°C).
  5. For the filling, beat the cream cheese until smooth. Mix in the sugar and flour on low speed until smooth. Scrape down the sides of the bowl.
  6. In a separate bowl, beat the eggs. Add the lemon zest, lemon juice, salt, and vanilla extract. Add the sour cream and mix well.
  7. Fill the crust with the prepared filling and bake for 60 minutes, or until the cake edges are set one inch in from the pan edge. When you nudge the pan, the middle should jiggle.
  8. With the oven door propped open, leave the cheesecake to cool for 1–2 hours. The center will set as it cools.
  9. For the glaze, combine the sugar and strawberries in a saucepan and cook over medium heat until the mixture boils, becomes clear, and thickens, stirring frequently.
  10. Let the glaze cool to room temperature. Pour the mixture over the cheesecake that has been allowed to cool. Keep the cake in the refrigerator until ready to serve.

Nutrition per serving

Calories 1032, fat 46 g, carbs 136 g, sugar 103 g, Protein 26 g, sodium 1092 mg

 

 

Cherry Jello Poke Cake

The name of this cake seems crude to many, but this was an advertising invention of the late 70s. Poke cake received accolades for its colorful appearance and unique taste after its first appearance in the late 70s as print advertising. The cake is said to be developed by General Foods Kitchens.

Serves 6–8 | Prep. time 15 minutes | Cooking time 30–35 minutes | Chilling time 3-4 hours

Ingredients

  • 1 (2-layer size) pack white cake mix
  • ½ cup maraschino cherries, plus more for garnish
  • 3 ounces cherry flavor Jell-O powder
  • 1 cup boiling water
  • 1 cup cold water

Cream cheese icing

  • 8 ounces cream cheese, at room temperature
  • ½ cup unsalted butter, at room temperature
  • 1 pinch salt
  • 1 teaspoon vanilla
  • 3 cups powdered sugar

Directions

  1. Prepare the cake as directed on the pack. Add the cherries and stir to mix well. Add the batter to a greased 13×9-inch baking pan. Bake for 30–35 minutes at 350°F (177°C).
  2. Let cool for about 15 minutes. Poke the cake at ½-inch intervals with a fork.
  3. Dissolve the Jell-O in the boiling water.
  4. Pour in the cold water and mix well. Pour the mixture over the baked cake.
  5. Refrigerate for 3–4 hours to set.
  6. While the cake is chilling, prepare the cream cheese icing. Add the cream cheese, butter, salt, and vanilla to the mixing bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until soft and smooth. Add the sugar in 3 increments, beating at low speed when first adding the powdered sugar and on medium-high speed until the powdered sugar is well incorporated.
  7. Top the cooled cake with the cream cheese frosting evenly with a spatula.
  8. Slice and serve garnished with maraschino cherries.

Nutrition per serving

Calories 363, fat 14 g, carbs 49 g, sugar 28 g, Protein 12 g, sodium 372 mg

 

 

Chocolate Mayo Cake

This cake is made with basic cake ingredients and one unusual one: mayo. It’s great for a quick dessert when you aren’t feeding a crowd.

Serves 6 | Prep. time 15 minutes | Cooking time 30 minutes

Ingredients

  • 1½ cups all-purpose flour
  • ¾ cup sugar
  • 3 tablespoons cocoa
  • 1¼ teaspoons baking powder
  • ¾ teaspoon baking soda
  • ¾ cup mayonnaise
  • ¾ cups water
  • 1½ teaspoons vanilla

Directions

  1. Preheat the oven to 350°F (177ºC).
  2. Grease a 9-inch round cake pan and line the bottom with waxed paper.
  3. In a large bowl, sift together the dry ingredients.
  4. Add the mayonnaise, water, and vanilla and mix well.
  5. Pour the batter into the prepared pan.
  6. Bake for about 30 minutes or until a cake tester comes out clean.
  7. Remove the pan from the oven.
  8. Let the cake cool, top with chocolate frosting, and serve.

Nutrition per serving

Calories 397, fat 20 g, carbs 50 g, sugar 25 g, Protein 3 g, sodium 340 mg

 

 

Lazy Daisy Cake

This cake from the 1940s takes some basic ingredients and makes them heavenly!

Serves 8 | Prep. time 20 minutes | Cooking time 35 minutes

Ingredients

Cake

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup milk
  • 6 tablespoons butter
  • 1 teaspoon vanilla extract
  • 4 large eggs, room temperature
  • 2 cups sugar

Topping

  • ½ cup salted butter, melted
  • ¾ cup packed light brown sugar
  • 6 tablespoons whole milk
  • 1½ cup shredded coconut

Directions

  1. Preheat the oven to 350°F (177°C) and grease two 9-inch round cake pans.
  2. In a large mixing bowl, combine the flour, baking powder, and salt.
  3. In a medium saucepan, cook the milk and butter over medium heat until the butter melts. Mix in the vanilla extract.
  4. Mix the eggs and sugar with an electric beater on medium speed for about 6 minutes or until pale and thick.
  5. Fold in the flour and milk mixture alternately using a rubber spatula until well combined.
  6. Pour the batter into the prepared pans.
  7. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
  8. Allow 10–15 minutes for the cake to cool.
  9. Preheat the oven to broil.
  10. For the topping, in a medium bowl, combine the butter, brown sugar, butter, milk, and coconut. Evenly distribute the topping over each cake. Broil for 3–4 minutes until the topping starts to brown. Serve the cake warm.

Nutrition per serving

Calories 855, fat 37 g, carbs 124 g, sugar 89 g, Protein 11 g, sodium 485 mg

 

 

Lane Cake

This delectable cake is made with pecans, syrup, cherries, and more. With its boiled frosting, it is guaranteed to be a crowd-pleaser.

Serves 16 | Prep. time 30 minutes | Cooking time 35 minutes

Ingredients

For the cake batter

  • 8 eggs, at room temperature, separated, divided
  • 2 cups sugar, divided
  • 2¾ tablespoons cake flour
  • 1 cup milk
  • 1 cup butter, room temperature
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1½ teaspoons vanilla extract

For the filling

  • 1½ cups sugar
  • ½ cup butter
  • ½ cup shredded coconut
  • 1 cup pecan halves, chopped
  • 1 cup candied red cherries, chopped
  • ½ cup sultana raisins, chopped
  • ¼ cup bourbon or medium sherry

For the frosting

  • 1½ cups sugar
  • 1 tablespoon corn syrup
  • ¼ cup water
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract

Directions

  1. Preheat the oven to 375°F (191°C).
  2. Grease two 9-inch round cake pans and line the bottoms with waxed paper.
  3. Separate the eggs and place 6 of the whites in a bowl. Place all 8 yolks in a saucepan and set aside the remaining 2 egg whites.
  4. Beat the 6 egg whites until stiff. Very gradually incorporate 1 cup of the sugar and beat until stiff peaks form.
  5. In a separate bowl, combine the cake flour, milk, butter, baking powder, salt, vanilla, and 1 cup of sugar.
  6. Beat on low speed until well combined, and then increase the speed from low to medium and beat for 4–5 minutes. Fold in the whites.
  7. Pour the cake batter into the pans and bake for 35 minutes, or until set.
  8. Cool for 10–15 minutes in pans on wire racks, then carefully remove the cakes from the pans and remove the paper. Cool completely.
  9. Prepare the filling: To the egg yolks in the saucepan, add 1½ cups sugar and ½ cup butter.
  10. Cook over medium heat, stirring constantly until slightly thickened, about 5 minutes.
  11. Add the coconut, pecans, cherries, raisins, and bourbon or sherry and stir to combine.
  12. Cut each cake layer in half horizontally.
  13. Assemble a four-layer cake with the filling between the cake layers.
  14. For the frosting, bring the sugar, corn syrup, water, and salt to a boil in a saucepan over medium heat.
  15. Boil without stirring to 240°F or until the softball stage is reached.
  16. Remove the pan from the heat.
  17. Beat the reserved egg whites at high speed until soft peaks form.
  18. Pour the syrup into the egg whites in a thin stream while constantly beating them.
  19. Add the vanilla extract and continue beating until the mixture is thick.
  20. Frost the cake and serve.

Nutrition per serving

Calories 514, fat 14 g, carbs 82 g, sugar 56 g, Protein 7 g, sodium 70 mg

 

 

 

***These recipes and more are found in Louise Davidson’s Cake Forgotten Recipes: Old-Fashioned Cake Classics That Are Still Amazing Today! To get your copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.

A Taste of Mexico!

Book Name : A Taste of Mexico!
Buy Now

Refried Bean Burritos

A refried bean burrito is a corn tortilla filled with a mixture of beans, and cheese. Classic bean and cheese burritos are made of refried beans, diced onions, and 2 types of shredded, melted cheese! These burritos are ready in just 30 minutes, so they’re great for prepping meals, making ahead, and even freezing for later.

Makes 4 burritos | Prep. time 15 minutes | Cooking time 30 minutes

Ingredients

  • 14 ounces refried beans (could be fat-free)
  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
  • ½ teaspoon dried oregano
  • 3–5 dashes of garlic powder
  • Hot sauce
  • 1 cup hot cooked rice, optional
  • 4 (10 inch) corn tortillas
  • 8 ounces cotija cheese
  • Salsa verde, for serving

Direction

  1. Put the beans into a microwave-safe dish
  2. Add the next 5 ingredients. Mix well.
  3. Turn on the heat in medium power mode for about 3 minutes or until it’s hot, and stir once halfway through.
  4. Alternatively, you can heat over medium heat on the stovetop for 5 minutes.
  5. Add some water in case the mixture gets too thick.
  6. Add rice, if you want to use it.
  7. The tortillas should be heating by now. To make them soft enough to roll out, heat them in a dry skillet over low heat for about 20–30 seconds per side. If you want them firmer, you can bake them at 350°F (177°C) for 10–15 minutes.
  8. Spread about ⅓ cups of refried beans into each tortilla, add some cheese, salsa, and any other toppings you’d like, and roll.

Nutrition (per serving)

Calories 671, fat 29 g, carbs 78 g, Protein 25 g, sodium 2194 mg

 

 

Camarones a la Diabla

Love shrimp and spicy dishes? Well, the Camarones a la Diabla is the perfect Mexican dish for you! It’s low carb, gluten-free, and can be made within 30 minutes.

Serves 4 | Prep. time 15 minutes | Cooking time 30 minutes

Ingredients

  • 8 dried guajillo chiles, rinsed, stems and seeds removed
  • 3 dried chile de arbol chiles, rinsed, stems removed
  • 3 Roma tomatoes, chopped
  • 2 cloves garlic
  • ½ medium white onion, roughly chopped
  • 1 teaspoon kosher salt
  • 4 tablespoons olive oil
  • 1½ pounds large raw shrimp, peeled, deveined and tail-on
  • Salt and pepper, to taste
  • Mexican rice for serving

Directions

  1. In a bowl, add arbol chiles and dried guajillo. Pour boiling water, fully submerging the chiles. Cover and leave for 15 minutes, until soft.
  2. In a blender, add the softened chiles, garlic, onion, tomatoes, and salt. Blend until smooth. Taste and add salt, if needed. If too spicy, add more tomatoes.
  3. In a saucepan over medium heat, add olive oil and shrimp. Cook for 1 minute per side or until shrimp is pink.
  4. Add the blended sauce and coat the shrimp with it. Cook until the sauce bubbles.
  5. Serve with Mexican rice.

Nutrition (per serving)

Calories 279, fat 15 g, carbs 8 g, Protein 25 g, sodium 225 mg

 

 

Pork Carnitas Tacos

This is a very easy and delicious taco recipe that gives your taste buds the authentic taste of Mexican street tacos.

Serves 8 | Prep. time 7 hours | Cooking time 6 hours 10 minutes

Ingredients

  • 3 pounds pork butt or shoulder
  • 1 medium onion, sliced
  • 2 garlic cloves, minced
  • 1 teaspoon oregano, dried
  • 1 teaspoon cumin, ground
  • 1 teaspoon black pepper
  • 1 teaspoon kosher salt
  • 2 teaspoons chili powder
  • ½ teaspoon cinnamon
  • 2 limes, sliced
  • 1 cup water
  • 16 corn tortillas

Toppings (optional)

  • Salsa or Pico de Gallo
  • Chopped cilantro
  • Sliced red cabbage
  • Pickled red onions
  • Sliced avocadoes
  • Lime wedges

Directions

  1. Mix the cumin, black pepper, oregano, chili powder, salt, and cinnamon.
  2. Rub the pork meat with the spice mixture and then cook in a slow cooker with the limes, onions, bay leaves, water, and garlic for 6 hours on HIGH.
  3. Heat the oven on the broiler.
  4. Place the meat on a cutting board and shred it. Place meat on a baking sheet.
  5. Broil the shredded meat in the oven for 2-3 minutes.
  6. Assemble the tortillas by putting the meat and adding salsa or Pico de Gallo and your favorite toppings.
  7. Enjoy with your favorite toppings.

Nutrition (per serving)

Calories 526, fat 26 g, carbs 34 g, Protein 36 g, sodium 694 mg

 

 

Chicken Enchiladas

These chicken enchiladas are easy to prepare and made like you were in Mexico!

Serves 6 | Prep. time 30 minutes | Cooking time 50 minutes

Ingredients

  • 2 chicken breasts or thighs
  • ½ onion, cut into quarters
  • 1 cup epazote leaves
  • 2 bay leaves
  • 3 ancho chiles or guajillo or pasilla, stems and seeds removed
  • 3 chipotle chiles, stems, and seeds removed
  • 1 tablespoon chicken bouillon
  • 1 teaspoon Mexican oregano
  • 1 clove
  • 1 garlic clove
  • Coarse kosher salt to taste
  • Canola oil
  • 12 corn tortillas
  • 3 cups cotija cheese

For serving

  • Mexican crema
  • Pickled red onion
  • Thinly sliced radish

Directions

  1. In a pot, add salt, onion, epazote leaves, and chicken breasts. Fill with water enough to cover the ingredients. Bring to boil and once boiling, reduce heat to low and let it simmer for 25 minutes until chicken is cooked. Let the chicken cool. Shred and set aside.
  2. Roast chiles, be careful not to burn. Put a pot with water and simmer for 10 minutes until soft. Set aside without draining water.
  3. In a blender, add chiles, garlic, onion, chicken bouillon, Mexican oregano, clove, and 1 cup chile water. Process until smooth. Add water if needed as the sauce needs to be thin. Strain the sauce.
  4. In a skillet over medium heat, heat oil and add sauce. Reduce heat to low and cook for 10 minutes.
  5. To arrange, spread sauce over the tortillas and add shredded chicken.
  6. Serve with the remaining sauce, cotija cheese, crema, and pickled onions.

Nutrition (per serving)

Calories 507, fat 26 g, carbs 34 g, Protein 32 g, sodium 918 mg

 

Mexican Street Corn

A staple dish during summer in Mexico, the Mexican Street Corn is so simple to make and a perfect side during a BBQ cookout.

Serves 6-8 | Prep. time 10 minutes | Cooking time 20 minutes

Homemade Spicy Elote Mexican Street Corn with Mayo Lime and Cheese

Ingredients

  • 8 ears fresh corn
  • ¼ cup butter
  • 2 tablespoons mayonnaise
  • 1 cup queso fresco, crumbled
  • ¼ cup fresh cilantro, chopped
  • 2 teaspoons lime juice
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt

Directions

  1. Preheat a stovetop grill over medium heat.
  2. In a bowl, combine the butter, mayonnaise, queso fresco, cilantro, lime juice, smoked paprika, and salt. Blend well.
  3. Lay out eight pieces of aluminum foil, each one large enough to completely wrap around an ear of corn.
  4. Spread equal amounts of the butter mixture along the inner two-thirds of each piece of foil.
  5. Place an ear of corn into each and wrap securely.
  6. Place the corn on the grill and cook for 20-25 minutes, turning frequently.
  7. Unwrap to serve.

Nutrition (per serving)

Calories 175, fat 12 g, carbs 9 g, Protein 4 g, sodium 422 mg

 

 

Pastel Impossible

Also known as chocoflan, the impossible cake has been around since the early 1900s. It has a flan layer and a dense chocolate cake. It’s called impossible because the layers invert as the cake is cooking. How is that possible?

Serves 12 | Prep time 40 minutes | Cooking time 65 minutes

Ingredients

Bundt cake pan

  • ¼ cup cajeta or dulce de leche or other caramel sauce
  • Cooking spray or butter for greasing
  • Flour for dusting
  • Boiling water

Chocolate cake

  • ⅔ cup unsalted butter
  • 1 cup white sugar
  • 1¾ cups all-purpose flour
  • ½ cup cocoa powder
  • 1 tablespoon ground cinnamon
  • 1 teaspoon baking powder
  • ¾ teaspoon baking soda
  • 1 ¼ cups buttermilk

Flan

  • 1 (14-ounce) sweetened condensed milk
  • 1 (12-ounce) can evaporated milk
  • 4 ounces cream cheese
  • 3 large eggs
  • 4 teaspoons vanilla extract

Equipment

  • 12-cup Bundt cake pan
  • 1 large baking pan to set the Bundt cake in

Directions

  1. Preheat the oven to 350°F (177°C) and place the oven rack in the middle position.
  2. Brush or spray the Bundt cake pan generously with cooking spray or butter and set aside.
  3. To make the chocolate cake, beat the butter and sugar with an electric mixer until fluffy and pale yellow, about 5-6 minutes. Add the egg and continue beating until well combined.
  4. In another bowl, mix the flour, cocoa powder, cinnamon, and baking powder until well combined.
  5. Alternating with the buttermilk, add the flour mixture in 3 increments. Beat until well combined and smooth.
  6. To make the flan, beat the condensed milk, evaporated milk, cream cheese, eggs, and vanilla until well combined, about 1-2 minutes at medium-high speed.
  7. Boil water in the kettle.
  8. Transfer the cake batter to the Bundt pan over the caramel sauce. Smooth the batter with a spatula. Top with the flan mixture. Brush a foil paper with cooking spray. Cover the Bundt pan with the foil paper tightly, greased side down.
  9. Transfer the covered Bundt pan to a large baking pan. Pour boiling water all around the pan to cover the sides of the Bundt pan with 2-3 inches of water.
  10. Bake in the oven for 60-65 minutes, or until the cake is cooked through, a toothpick inserted in the make should come out clean.
  11. Take the Bundt cake out of the water and let cool down completely before unmolding by reversing on a serving plate taking care to place the remaining caramel sauce from the pan on top.
  12. Serve at room temperature with more caramel sauce if desired or refrigerate and serve.

Nutrition (per serving)

Calories 461, fat 21 g, carbs 59 g, Protein 9 g, fiber 1 g, sodium 218 mg

 

***These recipes and more are found in Sarah Spencer’s A Taste of Mexico: Traditional Mexican Cooking Made Easy with Authentic Mexican Recipes. To get your copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.

Delicious Family-Friendly Budget Recipes

Book Name : Delicious Family-Friendly Budget Recipes
Buy Now

Berry Medley and Banana Smoothie

Smoothies are a simple, fast way to make breakfast in the morning, especially if you have a busy day ahead.

Serves 4 | Freezing time overnight | Prep. time 10 minutes | $

Ingredients

  • 2 cups frozen berry medley (any kind)
  • 1 cup quick oats
  • 2 bananas, sliced
  • 2 teaspoons honey
  • 4 scoops protein powder, optional
  • 4 cups low-fat milk

Directions

  1. Divide the berries, oats, bananas, honey, and protein powder (if used) into 4 airtight containers and place them in the freezer for at least 2 hours or overnight for the next morning.
  2. In the morning you’ll be serving the smoothie, take out a frozen portion and add it and 1 cup of almond milk to a blender.
  3. Blend until smooth.

Nutrition per serving

Calories 228, fat 4 g, carbs 44 g, Protein 8 g, sodium 188 mg

 

 

 

Homemade Ranch Dip and Veggies

Vegetables dipped in creamy ranch dressing are a great snack. However, store-bought dressings tend to be loaded with additives and processed ingredients. This simple recipe for a homemade ranch uses Greek yogurt, mayonnaise, and simple seasonings. It’s a great stand-in for store-bought options.

Serves 4 | Prep. time 10 minutes | $

Ingredients

  • ¾ cup plain, reduced-fat Greek yogurt
  • ¼ cup mayonnaise
  • 1 teaspoon garlic powder
  • 1 teaspoon dried dill
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1 pound raw vegetables (such as carrots, celery, and bell peppers), for dipping

Directions

  1. In a medium bowl, whisk the yogurt, mayonnaise, garlic powder, and dill. Season with salt and pepper.
  2. Portion into 4 airtight containers, keeping the ranch and vegetables separate. Store in the refrigerator for 4 to 5 days.

Nutrition per serving

Calories 153, fat 11 g, carbs 10 g, Protein 5 g, sodium 340 mg

 

 

 

Ground Turkey Chili

Chili is such a simple dish to create with minimal ingredients. It’s also easy to vary the kinds of beans, veggies, and proteins you use. This version uses ground turkey and red kidney beans. Also added are veggies, frozen and fresh, to make this a hearty dish. You will also keep costs down by adding less meat.

Serves 4 | Prep. time 15 minutes | Cooking time 30 minutes | $$

Ingredients

  • 2 tablespoons olive oil
  • 12 ounces ground turkey
  • ½ cup chopped white onion
  • ½ cup frozen corn, thawed
  • ½ cup frozen bell peppers, thawed
  • 3 garlic cloves, finely chopped
  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
  • 3 cups tomato sauce
  • ¾ cup canned red kidney beans, drained and rinsed
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Directions

  1. Heat the olive oil in a large pot over medium-high heat.
  2. Add the turkey, breaking up the meat, and cook for 4 to 5 minutes until mostly browned.
  3. Add the onion, corn, peppers, garlic, chili powder, and cumin.
  4. Cook for 3 to 5 minutes to caramelize the vegetables and bring out the flavor of the garlic and spices.
  5. Mix well and make sure not to burn the garlic.
  6. Add the tomato sauce and beans and mix well.
  7. Add ¼ cup of water and bring to a simmer. Cook for 25 to 30 minutes to really develop the flavors.
  8. Add salt and pepper to taste.
  9. Portion evenly into 4 airtight containers and let cool (this will cool the chili quicker than cooling down the whole pot).
  10. Store the chili for 4 to 5 days in the refrigerator or up to 2 months in the freezer.

Nutrition per serving

Calories 311, fat 15 g, carbs 26 g, Protein 22 g, sodium 177 mg

 

 

Tuna Macaroni Salad

Canned tuna is a great, affordable source of protein. It’s convenient to stock a few cans of this tasty fish in your pantry when you’re craving a quick lunch. This filling salad also uses macaroni, fresh-cut vegetables, and a simple and tasty dressing. It’s great any night of the week and could easily be turned into a casserole-type dish by melting some cheese on top.

Serves 4 | Prep. time 10 minutes | Cooking time 10 minutes | $

Ingredients

  • 1 cup macaroni noodles
  • 1 (5-ounce) can flaked white tuna, drained
  • 3 dill pickles, finely diced
  • ½ cup shredded carrot
  • ½ cup finely diced cucumber
  • ½ cup finely diced celery
  • 1½ tablespoons mayonnaise
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon garlic powder
  • 1 teaspoon hot sauce, optional
  • 1 teaspoon olive oil
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Directions

  1. Bring a large pot of water to boil over high heat and cook the macaroni according to package directions. Make sure to stir while cooking because macaroni tends to stick.
  2. Once cooked, drain the macaroni, run under cold water to cool, and transfer to a large bowl.
  3. Add the tuna, pickles, carrots, cucumber, and celery. Mix well.
  4. In a separate, medium bowl, whisk together the mayonnaise, vinegar, garlic powder, hot sauce (if using), and olive oil to make the dressing.
  5. Add the dressing to the bowl with the tuna salad and mix well. Season with salt and pepper.
  6. Portion evenly in 3 airtight containers. Store in the refrigerator for 4 to 5 days or freeze for up to 1 month.

Nutrition per serving

Calories 176, fat 9 g, carbs 34 g, Protein 15 g, sodium 103 mg

 

 

Budget Beef Stroganoff

This budget beef stroganoff is inexpensive without sacrificing taste.

Serves 4 | Prep. time 10 minutes | Cooking time 20 minutes | $$$

Ingredients

  • 1 tablespoon olive oil
  • 12 ounces lean ground beef
  • 8 white button mushrooms, sliced
  • 2 tablespoons diced white onion
  • 1 teaspoon garlic powder
  • ½ cup beef stock
  • 2 dill pickles, diced
  • 3 tablespoons sour cream
  • 7 ounces dry egg noodles
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Directions

  1. Heat the olive oil in a large pan over medium-high heat.
  2. Add the beef and cook for about 7 minutes, until well browned.
  3. Add the mushrooms, onion, and garlic powder.
  4. Sauté for 3 to 5 minutes, until the vegetables are well-caramelized and you can smell the garlic.
  5. Add the beef stock and let it reduce by half to develop the flavor and cook the beef further.
  6. Add the pickles and sour cream, then reduce the heat to low and let the sauce thicken for 2 to 3 minutes.
  7. Season to taste with salt and pepper.
  8. Bring a medium pot of salted water to a boil and cook the egg noodles according to package directions.
  9. Drain and toss into the pan with the beef and veggies. Mix well, coating the noodles with the sauce.
  10. Portion equally into 4 airtight containers and let cool completely. Store for 3 to 4 days in the refrigerator or up to 1 month in the freezer.

Nutrition per serving

Calories 370, fat 12 g, carbs 39 g, Protein 27 g, sodium 159 mg

 

 

Vanilla Muffins

These muffins are light, fluffy, and quite filling. Not to mention affordable! Kids love them because they’re so much easier to hold and eat than a cupcake or cake.

Serves 12 | Prep time 10 minutes | Cooking time 15 minutes | $$$

Ingredients

  • 1½ cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • ¾ cup vegetable oil
  • 1 large egg, room temperature
  • 3 teaspoons vanilla extract
  • 1 cup whole milk
  • Cooking spray or vegetable oil for greasing, optional

Frosting

  • 2 cups powdered sugar
  • 1 tablespoon milk
  • 1 tablespoon vanilla

Directions

  1. Preheat the oven to 350°F (177°C).
  2. Line a muffin pan with muffin liners or grease each hole with cooking spray or vegetable oil.
  3. In a mixing bowl, mix the flour and baking powder.
  4. In another large bowl, whisk the vegetable oil, egg, sugar, vanilla, and milk.
  5. Add the dry ingredients to the wet ingredients and mix until combined. Be careful not to overmix the batter.
  6. Transfer the batter to the muffin pan, filling the liners just ¾ full to allow room for the muffins to rise.
  7. Bake in the oven for about 12–15 minutes or until a toothpick inserted in the center comes out clean.
  8. Remove from the oven and let the muffins rest in the pan for 5 minutes. Then, transfer to a wire rack to cool down.
  9. To make the frosting, whisk all ingredients in a mixing bowl. Adjust consistency with more water or milk, if needed.
  10. Spread the frosting evenly on the cooled-down muffins.
  11. Serve and enjoy.

Nutrition (per serving)

Calories 261, fat 14 g, carbs 29 g, Protein 2 g, sodium 15 mg

 

 

 

***These recipes and more are found in Louise Davidson’s Quick and Easy Family-Friendly Budget Recipes: Cheap and Wicked Good. To download a copy of the book, click on the cover below or click here.

To download a copy of the featured recipes, click here.

Delicious and Easy Texas Roadhouse Copycat Recipes

Book Name : Delicious and Easy Texas Roadhouse Copycat Recipes
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Grilled Shrimp

Ready to grill up some buttery shrimp? Served with tangy lemon pepper butter, these shrimp have a unique taste.

Serves 4 | Prep. time 5 minutes | Cooking time 5–10 minutes

Ingredients

  • 20 shrimp (fresh or frozen and thawed)
  • Old Bay seasoning
  • Salt
  • Pepper
  • Garlic powder
  • Onion powder
  • Lemon wedges to serve

Compound Butter 

  • Lemon Pepper Butter
  • Lemon juice, to taste
  • Freshly ground black pepper, to taste
  • ½ cup whipped butter

Garlic Butter

  • ½ teaspoon minced garlic, or more to taste
  • ½ teaspoon onion powder, more or less to taste
  • ½ cup whipped butter

Directions

  1. Thread the shrimp onto skewers. Season them with Old Bay seasoning, salt, garlic powder, pepper, and onion powder.
  2. Add either the lemon pepper or garlic butter ingredients to a mixing bowl. Mix well.
  3. Add half of the compound butter mixture to a medium griddle or saucepan.
  4. Add 1 skewer and cook over medium heat for 2 minutes.
  5. Turn the skewer over and distribute 1 tablespoon of compound butter evenly over the shrimp.
  6. Cook for 2 minutes more until the shrimp are cooked well.
  7. Repeat for the remaining skewers.
  8. Serve the shrimp with lemon wedges and some compound butter for dipping.

 

 

Country Fried Chicken

Country fried chicken pairs wonderfully with any of the sides at Texas Steakhouse. This tender chicken is served topped with shredded Parmesan.

Serves 6 | Prep. time 8–10 minutes | Cooking time 20–30 minutes

Ingredients

  • 1 egg
  • ½ cup buttermilk
  • 1 cup all-purpose flour
  • 1½ teaspoons pepper
  • 1½ teaspoons garlic powder
  • ½ teaspoon salt
  • ½ teaspoon paprika
  • 2 pounds chicken tenderloins
  • Vegetable oil to fry
  • 2 tablespoons grated Parmesan cheese

Directions

  1. Whisk the egg in a mixing bowl. Add the buttermilk; mix well.
  2. To another mixing bowl, add the flour, pepper, garlic powder, salt, and paprika. Mix well.
  3. Coat the chicken tenders with the egg mixture and then with the flour mixture.
  4. Add the vegetable oil to a large pot and heat over medium heat until shimmering.
  5. Add the chicken tenders in batches and fry for 2–3 minutes until no longer pinkish.
  6. Drain over paper towels.
  7. Sprinkle cheese on top and serve warm.

 

 

Award-Winning Pork Ribs

Everyone loves the fall of the bone ribs at Texas Roadhouse. They are perfectly spice and sweet. A decadent dish you can easily make at home.

Serves 2–4 | Prep. time 20 minutes | Cooking time 2 hours 45 minutes

Ingredients

  • 2 full racks baby back pork ribs, about 3-4 pounds each.
  • ¼ cup water

Dry rub

  • ¼ cup white sugar
  • ½ cup salt
  • 1 tablespoon chili powder
  • 1 tablespoon ground white pepper
  • 1 tablespoon ground black pepper
  • 1 tablespoon smoked paprika

BBQ sauce (yields 2 cups)

  • ½ cup brown sugar, packed
  • 2 tablespoons molasses
  • ¼ cup apple cider vinegar
  • 1 cup ketchup
  • ½ cup yellow mustard
  • 3 tablespoons Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder

Directions

  1. To prepare the rub, mix all the dry rub ingredients in a bowl.
  2. To prepare the ribs, rinse the slabs under cold running water and pat dry with kitchen towels. Trim and remove excess fat and remove the membrane. To remove the membrane, turn the ribs over so the bones are facing up. Delicately insert a sharp knife at one of the corners underneath where the membrane starts and lift enough of it to grab the membrane with your fingers. Using a paper towel, grab the membrane and pull to remove it.
  3. Preheat the oven to 275ºF (135ºC) and place the oven rack in the middle position.
  4. Line a large rimmed baking sheet with aluminum foil with enough foil on the sides so you can form a foil packet to close it over the ribs.
  5. Arrange the rib slabs on the baking sheet. Spread a bit of vegetable oil all over the ribs to make the dry rub stick better.
  6. Spread generous amounts of the dry rub on both sides of the ribs. And massage the rub into the meat.
  7. Pour the water around the ribs. Close the foil packet all over and around the ribs. Use additional foil if needed
  8. Bake in the oven for 2 to 2 ½ hours. Internal temperature from a meat thermometer should read 200ºF (94ºC). Let the rib rest while you preheat the barbecue grill to medium-high heat.
  9. While the ribs are in the oven, prepare the BBQ sauce. Begin by adding the brown sugar, molasses, and apple cider vinegar to a small saucepan. Heat over medium until sugar begins to dissolve.
  10. Add the remaining ingredients and increase heat to medium-high. Stir continuously until the mixture boils. Make sure all the sugar is dissolved, and the ingredients are well blended.
  11. Reduce heat to low, cover, and let simmer for approximately 15-20 minutes. Stir occasionally.
  12. Remove sauce from the heat and stir one more time, making sure it’s well blended. Set aside and allow to cool slightly before use, or transfer to a covered jar and store in the refrigerator.
  13. When the ribs have rested, arrange them on the BBQ grate, close the cover, and let grill for about 3 minutes on each side.
  14. Brush generously with barbecue sauce and continue grilling for 2 minutes. Turn over and brush generously with barbecue sauce. Grill for another 2 minutes and remove from heat. Let the rib rest for 10 minutes before serving.
  15. Serve warm with some extra barbecue sauce on the side and your favorite sides.

 

 

Steak Fries

Who can say no to these crunchy golden steak fries? Rich with chili and paprika flavors, they make your meal extra special.

Serves 4 | Prep. time 8–10 minutes | Cooking time 20–22 minutes

Ingredients

  • 1 tablespoon paprika
  • 1 teaspoon chili powder
  • 1 teaspoon salt (divided)
  • ¼ teaspoon pepper
  • 6 potatoes (about 2½ pounds), unpeeled
  • 2 tablespoons peanut oil

Directions

  1. Preheat the oven to 425°F (220°C). Grease a baking sheet with some cooking spray or cooking oil.
  2. Add the chili, paprika, pepper, and ½ teaspoon of the salt to a Ziploc bag. Shake to mix well.
  3. Slice the potatoes in half and then in half again to make 4 wedges.
  4. Add the wedges and peanut oil to the Ziploc bag. Toss to coat well.
  5. Arrange the wedges on the greased baking sheet.
  6. Bake for 20–22 minutes until fork tender.
  7. Sprinkle the remaining salt on top and serve warm.

 

 

Strawberry Cheesecake

This is one of the three desserts offered at Texas Roadhouse. It good old-fashioned New Yor cheesecake topped with a sweet and fresh strawberry sauce and whipped cream. It is very easy to make and so delicious.

Serves 10-12 | Prep. time 30 minutes | Chill time 4 hours | Cooking time 60 minutes

Ingredients

Crust

  • 1 cup graham cracker crumbs
  • 5 tablespoons butter, melted
  • 2 tablespoons sugar
  • Pinch of salt

Filling

  • 2½ pounds cream cheese softened
  • 4 teaspoons vanilla extract
  • 1 cup sugar
  • 4 large eggs
  • 1 cup sour cream
  • ⅓ cup strawberry jam

Strawberry Sauce

  • 1 pound fresh strawberries, washed, rinsed, and hulled
  • ⅓ cup white sugar
  • 1 tablespoon lemon juice

Topping

  • Fresh strawberries, for garnish
  • Whipped cream

Preparation

  1. Preheat the oven to 350°F (177°C) and adjust the oven rack in the lower-middle position.
  2. To make the crust, in a large mixing bowl, mix the honey graham cracker crumbs, melted butter, sugar, and salt until combined.
  3. Transfer the mixture to a 9-inch springform pan and press down to make it even.
  4. Bake in the oven for 7 minutes.
  5. To make the filling, in a large mixing bowl, beat the cream cheese with the sugar, salt, vanilla, and eggs.
  6. Fold in the sour cream, lemon zest, and lemon juice. Mix until combined.
  7. Pour the filling on top of the baked crust and smooth it out with a spatula.
  8. Add dollops of the strawberry jam on top of the cheesecake and make swirls with a skewer.
  9. Wrap the whole springform pan with two pieces of aluminum foil and place it in a larger, deeper baking pan.
  10. Fill the deeper pan with boiling water halfway up the springform pan.
  11. Bake in the oven for about 1 hour or until the top is just set. If it starts to get golden brown but still jiggles on top, cover with aluminum foil to prevent burning and continue baking for 5-10 minutes.
  12. Remove from the oven and let cool completely on a wired rack.
  13. With a knife, loosen the sides of the cheesecake from the pan and release the spring to remove the ring.
  14. Refrigerate for at least 4 hours.
  15. In the meantime, make the strawberry sauce. Cut the strawberry into thick slices and add them to a saucepan. Add the sugar and lemon juice. Warm over medium heat, stirring just to combine. Do not mash the strawberries.
  16. When the mixture starts to boil, reduce the heat to low and let cook for 20-25 minutes, stirring a few times, until the sauce thickens. Let cool down completely before using.
  17. Store in an airtight container and place in the refrigerator.
  18. To serve, top each slice of the cheesecake with strawberry sauce. Add a dollop of whipped cream if desired and decorate with fresh strawberries. Serve cold.

 

 

Strawberry Margarita

Excited to make this classic restaurant drink at home? Wait no further, this strawberry margarita is simple to make with just a few ingredients.

Serves 4 | Prep. time 5 minutes

Ingredients

  • 6 ounces tequila
  • 2 ounces triple sec
  • 1 pound frozen strawberries
  • 4 ounces limeade concentrate, frozen
  • 1 tablespoon sugar
  • Coarse salt

Directions

  1. Rim a cocktail glass with salt. Add ice cubes to the glass (optional).
  2. Add all of the ingredients to a blender and blend to make a smooth mixture.
  3. Pour the mixture into the cocktail glass.

 

 

 

***These recipes and more are found in Lina Chang’s Copycat Recipes: Making Texas Roadhouse Most Popular Dishes at Home. To get your copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.

Delicious and Easy Italian Takeout Recipes

Book Name : Delicious and Easy Italian Takeout Recipes
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Mozzarella Sticks

Serves: 12 | Preparation Time: 10 minutes | Cooking Time: 5 minutes

Ingredients

  • 1 cup Italian-style breadcrumbs
  • 2 eggs
  • 1 tablespoon milk
  • 1 pound mozzarella cheese, cut into ¾-inch x 1¾-inch strips
  • 1 cup vegetable oil
  • Tomato sauce for dipping
  • Fresh basil for garnish

Directions

  1. In a bowl, whisk the eggs and milk together.
  2. Place the bread crumbs in another bowl, or on a tray.
  3. Dip the cheese in the egg mixture first, then the bread crumbs.
  4. Dip it in the egg mixture and then the bread crumbs a second time, making sure to coat the cheese evenly.
  5. Heat the oil in skillet.
  6. Fry the cheese until golden brown, about 1 minute on each side. Do not fry too long, or the cheese will leak.
  7. Drain on paper towels.
  8. Serve with tomato sauce and sprinkle with finely chopped basil.

 

 

Antipasto Salad

Serves: 4 | Preparation Time: 10 minutes

Ingredients

  • 8 cups romaine lettuce heart, chopped
  • ¼ pound Genoa salami, diced
  • ¼ pound pepperoni, diced
  • 2 cups giardiniera (Italian pickled vegetables), coarsely chopped
  • 12 pitted black olives, coarsely chopped
  • 12 jumbo green olives, pitted, coarsely chopped
  • 1 (8 ounce) jar roasted red peppers, drained and diced
  • 1 (6 ounce) jar marinated artichoke hearts, drained
  • ¼ red onion, sliced into rings
  • 2 tablespoons balsamic vinegar
  • ¼ cup extra-virgin olive oil
  • 1-2 tablespoons Italian Vinaigrette (optional)
  • Salt, to taste
  • Freshly ground pepper, to taste
  • ½ cup Gorgonzola, crumbled (optional)

Italian Vinaigrette

  • ⅓ cup white wine vinegar
  • ¾ teaspoon dried oregano
  • ½ teaspoon dry mustard
  • 1 teaspoon salt
  • 1 pinch black pepper
  • ⅛ cup red onion, finely chopped
  • 1 ½ teaspoons garlic, minced
  • ¾ cup olive oil

Directions

  1. To make the vinaigrette, put all the ingredients, EXCEPT the olive oil, in a blender.
  2. Pulse a few times and then blend, adding the olive oil a little at a time. Do not add the olive oil all at once.
  3. Blend well and let it stand for 30 minutes.
  4. To make the salad, combine the first 9 ingredients (through red onion) in a bowl.
  5. Season with salt and pepper, and then drizzle with olive oil and balsamic vinegar and/or Italian Vinaigrette (optional).
  6. Toss well. Garnish with crumbled cheese, if desired.

 

 

Fettucine Alfredo

Serves: 2-3 | Preparation Time: 5 minutes | Cooking Time: 15 minutes

Ingredients

  • 1 (8 ounce) package fettucine, cooked according to packaging instructions and drained
  • ¼ cup water, reserved from cooking pasta
  • 3 tablespoons unsalted butter
  • 1 small shallot, finely minced
  • ½ cup heavy cream
  • ¾ cup freshly Parmigiano-Reggiano or Parmesan, grated
  • ¼ teaspoon salt
  • Freshly ground black pepper, to taste

For garnish

  • Fresh basil
  • Parmigiano-Reggiano or Parmesan, grated

Directions

  1. Melt the butter in a deep frying pan or heavy-bottomed pot over medium-high heat.
  2. Sauté the shallots until tender (about 2 minutes).
  3. Add the cream and bring to a low boil.
  4. Reduce the heat to medium-low and simmer for 3 minutes.
  5. Remove the pan from the heat and stir in the cheese, salt, and pepper until smooth.
  6. Add the cooked pasta and reserved pasta water to the sauce.
  7. Return the pan to the stove over medium-high heat, and gently stir the pasta in the sauce to coat.
  8. Garnish with Parmigiano-Reggiano and fresh basil, and serve.

 

 

Hawaiian Pizza

Serves: 8-12 | Preparation Time: 10 minutes | Cooking Time: 21 minutes

Ingredients

  • 1 (15 inch) round of pizza dough
  • 1¾ cups pizza sauce
  • 2 cups shredded mozzarella cheese, divided
  • 1 cup shredded Romano cheese, divided
  • 1½ cups cooked ham, diced
  • 1 cup pineapple tidbits, drained

Pizza Dough Ingredients

  • 1 tablespoon sugar
  • 1 ⅓ cups warm water (105°F)
  • 1 (¼ ounce) packet active dry yeast (2 ¼ teaspoons)
  • 3 tablespoons extra-virgin olive oil, plus more for brushing
  • 3 ¾ cups all-purpose flour, plus more for dusting
  • 1 ½ teaspoons salt

Directions

  1. Preheat the oven to 425°F and grease a 15-inch pizza pan.
  2. Press the dough into pan, building up the edges slightly.
  3. Bake until lightly browned (about 6-8 minutes).
  4. Spread the sauce, beginning from the center of the crust going outward in a circular motion, leaving half an inch of space around the edge.
  5. Sprinkle with 1 ¾ cups of mozzarella and ½ cup of Romano cheese.
  6. Arrange ham and pineapple on top, and sprinkle with the remaining cheese.
  7. Bake until the cheese is melted and the crust is golden brown (about 15 minutes).

To make the pizza dough

  1. Dissolve the sugar in warm water, and add the yeast. Let it sit until the water becomes frothy (about 10 minutes). Stir in the olive oil.
  2. In a large bowl, mix the flour and salt together.
  3. Make a well in the center and pour in the yeast mixture.
  4. Using a wooden spoon, mix until a rough dough is formed.
  5. Place the dough on a floured surface and knead until it becomes smooth and elastic (about 5 minutes).
  6. Prepare two bowls and brush them with olive oil.
  7. Divide the dough in half as equally as possible (about 1 pound per piece).
  8. Place each portion of dough in a prepared bowl, and brush the surface with oil.
  9. Cover with plastic wrap and allow the dough to expand to double its size (about 1 hour and 30 minutes).
  10. Roll out into desired shape and diameter. The dough may be covered with plastic wrap and stored, frozen, for 1 month.
  11. If pre-baked crust is required, bake at 425°F until lightly browned (about 6-8 minutes).

 

 

Chicken Parmigiana

Serves: 4 | Preparation Time: 30 minutes | Cooking Time: 45 minutes

Ingredients

  • 4 pieces boneless skinless chicken breast, pounded thin
  • Salt and pepper
  • 1 large egg, beaten with ½ tablespoon water
  • ½ cup all-purpose flour
  • 1 cup panko bread crumbs
  • ¼ cup vegetable oil
  • All-Purpose Tomato Sauce, recipe below
  • 1 pound fresh mozzarella, thinly sliced
  • ¼ cup freshly grated Parmesan
  • Sliced green onion, for garnish
  • Fettuccini with tomato sauce for serving

All-Purpose Tomato Sauce

  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 4 cloves garlic, smashed to a paste with a pinch of salt
  • 2 (28 ounce) cans plum tomatoes, undrained, pureed in a blender
  • 1 (16 ounce) can crushed tomatoes
  • 1 (2 ½ ounce) can tomato paste
  • 1 bay leaf
  • ½ cup Italian parsley
  • 1 small yellow bell pepper, chopped
  • Salt and freshly ground pepper

Directions

For the sauce

  1. In a saucepan, heat the olive oil over medium heat.
  2. Cook the onions and garlic until they are soft.
  3. Add the pureed tomatoes with their juices, crushed tomatoes, tomato paste, bay leaf, parsley, and bell pepper, and bring it to a boil. Season to taste with salt and pepper.
  4. Reduce the heat and cook until slightly thickened, about 30 minutes.
  5. Let cool to room temperature and store, refrigerated, in jars.

For the chicken

  1. Preheat the oven to 400°F (204°C).
  2. Season the chicken with salt and pepper
  3. Coat with flour and tap lightly to remove any excess.
  4. Dip in the egg mixture and all any excess to drip off.
  5. Coat evenly with bread crumbs.
  6. In a skillet on the stovetop, heat the oil almost to the smoking point.
  7. Brown the breasts on both sides (about 30-40 seconds per side).
  8. Transfer the chicken to a baking sheet.
  9. Top each chicken piece with 1-2 tablespoons of tomato sauce, slices of mozzarella and about 1 tablespoon of Parmesan.
  10. Season with salt and pepper.
  11. Bake until the chicken is cooked through and the cheese is melted (about 5 to 7 minutes).
  12. Garnish with green onion and serve over pasta with tomato sauce if desired.

 

 

***These recipes and more are found in Lina Chang’s Italian Takeout Cookbook: Easy Italian Recipes to Make at Home Including Pizza and Pasta. To get your copy, click on the cover below or click here.

To download a copy of featured recipes, click here.

Delicious Red Lobster Copycat Recipes

Book Name : Delicious Red Lobster Copycat Recipes
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Shrimp Gumbo

This recipe is full of the bright and spicy flavors of Andouille sausage and Creole seasoning. Red Lobster’s menu item inspired this dish, which you can make at home.

Serves 10 | Prep. time 35 minutes | Cooking time 1 hour 30 minutes

Ingredients

  • 1½ cups butter, melted
  • 1½ cups all-purpose flour
  • 2 cups onions, chopped into ⅜-inch pieces
  • 1 cup green pepper, chopped into ⅜-inch pieces
  • 1 cup celery, chopped into ⅜-inch pieces
  • 1 pound Andouille sausage, cut into ½-inch pieces
  • ½ pound tasso (smoked meat), cut into ½-inch pieces
  • 1 tablespoon paprika
  • 3 tablespoons Creole Seasoning, like Bayou Blast or Old Bay
  • 2 teaspoons gumbo filé, ground
  • 1 teaspoon ground ancho chili (optional)
  • 2 ½ quarts chicken stock or broth
  • 2 tablespoons brown sugar
  • 2 bay leaves
  • ½ pound shrimp, cleaned and peeled with tails removed
  • Salt and pepper

Directions

  1. Melt the butter in a heavy pot over medium heat. Stir in the flour, mixing constantly until it thickens and turns a dark chocolate color. This will take about 20 minutes, so make sure you keep stirring so it doesn’t burn.
  2. Add the onions, green peppers, celery, sausage and tasso. Keep stirring until the vegetables get soft.
  3. Stir in the paprika, Creole seasoning, ancho chilies and gumbo file. Continue to stir for about 2 more minutes.
  4. Whisk in the cold chicken stock and keep whisking until the broth is well combined and there are no lumps. Add the bay leaves and brown sugar and bring to a boil.
  5. Reduce heat to low and cook for about 1–1½ hours, stirring occasionally.
  6. About 15 minutes before the gumbo is done, add the shrimp and salt and pepper to taste.
  7. Serve

 

 

Broiled Lobster Tails

Of course, Red Lobster is famous for its broiled lobster tails, and this recipe, which was inspired by the original, will impress when served at home.

Serves 4 | Prep. time 5 minutes | Cooking time 8 minutes

Ingredients

  • 4 lobster tails, halved lengthwise
  • 1 cup butter
  • 1 teaspoon dried rosemary
  • ½ teaspoon dried thyme
  • ¼ cup white wine vinegar

Directions

  1. Preheat oven to broil.
  2. Cover a baking dish with aluminum foil. Put the tail halves on the foil cut sides up.
  3. Melt the butter in a pot over medium-high heat. Add the rosemary, thyme, and white wine vinegar, stirring to combine.
  4. Pour some of the butter over the lobster and transfer to the oven. Broil for about 7 minutes, turning the tails over every couple of minutes and basting with more of the butter-and-herb mixture.
  5. Remove from the oven and serve with extra butter.

 

 

Cheddar Bay Biscuits

No Red Lobster cookbook would be complete without a recipe inspired by their world-famous Cheddar Bay Biscuits. Enjoy these with a bowl of soup or a salad, or just make a batch and eat the whole thing. It’s hard to stop after just one.

10 biscuits | Prep. time 10 minutes | Cooking time 10 minutes

Homemade Cheddar Cheese Biscuits with Parsley

Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 tablespoon baking powder
  • 2 teaspoons garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon cayenne pepper (optional)
  • 1 cup buttermilk
  • ½ cup unsalted butter, melted
  • 1½ cups sharp cheddar cheese, shredded

Topping

  •  tablespoons unsalted butter, melted
  • 1 tablespoon fresh parsley leaves, chopped
  • ½ teaspoon garlic powder

Directions

  1. Preheat the oven to 450°F.
  2. Line a cookie sheet with parchment paper.
  3. Combine the flour, baking powder, sugar, garlic powder, salt and cayenne in a mixing bowl.
  4. In a separate bowl, whisk together the buttermilk and butter. Pour over the flour mixture. Stir with a fork just until moist. The batter will be lumpy. Next, stir in the cheese, gently.
  5. Scoop ¼-cup portions of the batter onto the lined cookie sheet.
  6. Bake until the tops are golden brown (about 10–12 minutes).
  7. Stir together the butter, parsley, and garlic powder to make the topping. Brush over the top of each biscuit.
  8. Serve.

 

 

Sesame Ginger Seared Salmon

This Red Lobster-inspired salmon recipe is full of flavor and so easy to make. To serve with your favorite sides.

Serves 4 | Prep. time 15 minutes | Cooking time 15–20 minutes

Ingredients

  • 4 (10–12-ounce) fillets salmon
  • Chef Paul Prudhomme’s Blackened Redfish Magic or other blackened seasoning
  • 1½ cups Lawry’s Sesame Ginger Marinade or other sesame ginger sauce (plus more for serving)
  • 1-2 tablespoons vegetable oil
  • Water
  • 1 tablespoon sesame seeds

Directions

  1. In a shallow dish, add the salmon and the sesame ginger marinade. With a brush, coat the fish fillets in the marinade. Sprinkle the fillets on both sides with the blackened seasoning. Let marinade for 30minutes to 1 hour.
  2. Preheat oven to 450°F.
  3. Add the oil to a nonstick skillet over medium-high heat. Add the seasoned fish to the hot skillet and cook for 3 minutes on each side to sear.
  4. Transfer the fish to a baking dish that has a little bit of water in the bottom. Place the baking tray in the oven and bake for about 8–9 minutes.
  5. Sprinkle with sesame seeds before serving.

 

 

Mussels Marinara

This recipe for mussels marinara is based on the menu item at Red Lobster. After making them at home, you may not want to go out to eat again.

Serves 6 | Prep. time 15 minutes | Cooking time 10 minutes

Ingredients

  • 2 dozen blue mussels
  • 1 cup dry white wine
  • 2 tablespoons garlic, finely chopped
  • 1 (8-ounce) can diced tomatoes with juice
  • 1 teaspoon salt
  • ¼ teaspoon white pepper
  • ½ cup loosely packed fresh basil, chopped
  • 2 tablespoons fresh parsley, chopped

Directions

  1. Wash, scrub, rinse, and drain mussels. Discard any open or cracked mussels.
  2. Combine all of the ingredients except for the mussels in a large pot. Bring to a boil, then add the mussels.
  3. Cover and let the mussels simmer for about 8 minutes or until the shells have opened. Discard any unopened ones.
  4. Cook for about 2 more minutes uncovered.
  5. Serve with a loaf of garlic bread, or Cheddar Bay Biscuits.

 

 

Key Lime Pie

Not very many desserts are as light and refreshing as Red Lobster’s Key Lime Pie. This copycat recipe allows you to make your own version in the comfort of your own home.

Serves 8 | Prep. time 5 minutes | Cooking time 20 minutes

Ingredients

  • 1 (14-ounce) can sweetened condensed milk
  • 4 egg yolks, beaten
  • ½ cup Key lime juice
  • 1 (9-inch) graham cracker pie shell
  • Raspberry syrup
  • Lime slices for garnish and lime zest

Directions

  1. Preheat oven to 350°F.
  2. In a large mixing bowl, beat the condensed milk with a hand mixer until it is fluffy. Add the egg yolks one at a time, making sure they are well blended. Add the Key lime juice and beat until the batter begins to thicken.
  3. Pour the batter into the graham cracker pie shell. Bake for 20 minutes. Let cool and refrigerate until ready to serve.
  4. Serve with raspberry sauce if desired and garnish with lime slices and sprinkle with lime zest.

 

 

 

***These recipes and more are found in Lina Chang’s Copycat Recipes: Making Red Lobster’s Most Popular Recipes at Home. To get your own copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.

No-Fuss Quick and Easy Recipes

Book Name : No-Fuss Quick and Easy Recipes
Buy Now

Fluffy Pancakes

How about delicious and very fluffy pancakes for breakfast? All of the ingredients you’ll need are in the kitchen pantry, so grab them and enjoy these delicious pancakes!

Serves 6 | Prep time 5 minutes | Cooking time 15 minutes

Ingredients

  • 1 cup all-purpose flour
  • ¾ cup whole milk
  • 1 teaspoon vanilla extract
  • 2 tablespoons sugar
  • 1 large egg
  • Pinch of salt
  • 2 teaspoons baking powder
  • Zest of 1 lemon
  • 1 tablespoon butter for greasing the pan
  • 3 tablespoons maple syrup for drizzling

Directions

  1. Add the flour, milk, vanilla extract, sugar, egg to a large mixing bowl and mix until combined.
  2. Stir in the salt, baking powder, and lemon zest and stir until smooth—but be careful not to overmix the batter.
  3. Warm the butter in a nonstick frying pan over medium heat and add spoonfuls of the batter to the center of the pan.
  4. Cook on each side for about 2 minutes. When bubbles appear on the edges, flip the pancake. Serve on a plate with a drizzle of maple syrup.

Nutrition (per serving)

Calories 172, fat 4 g, carbs 30.2 g, sugar 12.1 g, Protein 4.4 g, sodium 48 mg

 

 

Meatballs in Tomato Sauce

This is going to be probably the fastest recipe you have ever tried for meatballs in tomato sauce.

Serves 4 | Prep time 10 minutes | Cooking time 25 minutes

Ingredients

  • 1 pound ground pork
  • Salt and pepper to taste
  • 1 large egg
  • 1 teaspoon Dijon mustard
  • 1 spring onion, finely chopped
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • ½ cup breadcrumbs
  • 3 tablespoons butter
  • 2 cups tomato sauce
  • 2 tablespoons freshly chopped basil
  • ¼ cup crushed pineapple

Directions

  1. Use your hands to mix the ground meat, salt, and pepper, egg, mustard, spring onion, garlic, oregano and breadcrumbs in a large mixing bowl.
  2. Form small meatballs and place them on a plate.
  3. Heat the butter in a nonstick frying pan and add the meatballs.
  4. When they turn golden brown, add the tomato sauce and cook for 10 minutes.
  5. Add the basil and pineapple and cook for 10 more minutes.

Nutrition (per serving)

Calories 488, fat 35 g, carbs 18.4 g, sugar 7.3 g, Protein 24.4 g, sodium 905 mg

 

 

Stuffed Cannelloni

An Italian inspired dish that will tickle your taste buds. Fast, fresh, and very simple to make.

Serves 4 | Prep time 30 minutes | Cooking time 30 minutes

Ingredients

  • 3 tablespoons olive oil
  • 1 pound lean ground beef
  • Salt and pepper to taste
  • 2 medium carrots, shredded
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • ½ teaspoon chili flakes
  • 2 cups tomato sauce (divided)
  • 1 pound cannelloni pasta
  • 2 cups grated cheddar cheese

Directions

  1. Warm the olive oil in a nonstick frying pan over medium heat.
  2. Add the ground beef and season with salt and pepper.
  3. Add the carrots, garlic powder, oregano, chili flakes, and 1 cup of the tomato sauce.
  4. Cook for about 10 minutes and set aside.
  5. Let the meat cool at room temperature and then stuff the cannelloni.
  6. Place them in a 9×13 casserole pan and pour in the second cup of tomato sauce.
  7. Arrange the grated cheese on top.
  8. Preheat the oven to 350°F (180°C) and bake for about 30 minutes, or until the cheese becomes bubbly and golden-brown.

Nutrition (per serving)

Calories 730, fat 40.1 g, carbs 37.8 g, sugar 7.2 g, Protein 55.2 g, sodium 1205 mg

 

 

Beetroot Hummus

If you want your snack to be healthy and delicious at the same time, then this is something you are going to enjoy.

Serves 2 | Prep time 5 minutes

Ingredients

  • 2 fresh medium beetroots
  • Salt and pepper to taste
  • 1 cup drained chickpeas
  • 1 small carrot, diced
  • 2 cloves garlic
  • ¼ cup olive oil
  • 2 tablespoons tahini
  • 1 teaspoon dried dill
  • Juice of 1 lemon
  • Crackers for serving

Directions

  1. Place all of the ingredients except for the crackers in a high-speed blender or food processor and blitz until creamy.
  2. Transfer the hummus to a serving bowl and serve with crackers.

Nutrition (per serving)

Calories 498, fat 34.9 g, carbs 40.2 g, sugar 16.6 g, Protein 11.1 g, sodium 346 mg

 

 

Delicious Blondies

This white version of brownies is something you are going to love! Every bite of it will be a huge pleasure.

Serves 12 | Prep time 10 minutes | Cooking time 25 minutes

Ingredients

  • 1 cup melted butter
  • 1 cup light brown sugar
  • ½ cup sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups all-purpose flour
  • ½ teaspoon baking powder
  • Pinch of salt
  • 1 cup white chocolate chips

Directions

  1. Add the melted butter, brown sugar, white sugar, and vanilla extract to a bowl.
  2. Stir in the eggs and mix until combined.
  3. Add the flour, baking powder, and salt and mix until smooth and well incorporated.
  4. Stir in the white chocolate chips.
  5. Transfer the mixture into a 9-inch brownie pan lined with parchment paper.
  6. Bake for about 25 minutes in a preheated oven at 350°F (180°C).
  7. Let cool for 20 minutes.
  8. Slice and serve.

Nutrition (per serving)

Calories 377, fat 20.9 g, carbs 44.4 g, sugar 28.3 g, Protein 4.2 g, sodium 149 mg

 

 

 

***These recipes and more are found in Louise Davidson’s Quick and Easy Everyday Recipes From Breakfast to Dessert. To get your copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.

Classic French Bistro Recipes

Book Name : Classic French Bistro Recipes
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Moules Marinières (Mussels with White Wine)

Cook Time: 15 minutes | Prep Time: 10 minutes | Serves: 6 as an appetizer

Ingredients

  • 2 pounds mussels, washed, with beards removed
  • ¼ cup butter
  • 4 cloves garlic, crushed and minced
  • ½ cup dry white wine
  • 2 teaspoons sherry vinegar
  • ¼ cup fresh parsley, chopped
  • 1 tablespoon fresh thyme, chopped
  • 1 teaspoon cornstarch
  • ½ teaspoon salt
  • 1 teaspoon coarse ground black pepper

Directions

  1. Heat the butter in a deep skillet over medium heat.
  2. Once the butter has melted, add the garlic and sauté until for 2 minutes.
  3. Add the white wine, sherry vinegar, parsley, and thyme. Stir lightly until mixed.
  4. Add the mussels to the skillet and increase the heat to medium-high. Bring the liquid to a boil and cook until the mussel shells open, approximately 5 minutes.
  5. Remove the opened mussels and place them on a serving platter. Discard any mussels that have not opened.
  6. Place the cornstarch in a small cup and add a bit of the cooking liquid. Whisk until a thin paste forms. Add the cornstarch paste to the cooking liquid and whisk gently.
  7. Cook, while stirring, until the sauce thickens just slightly.
  8. Season the sauce with salt and black pepper.
  9. Pour the sauce over the mussels and serve immediately.

 

 

Croque Monsieur

Cook Time: 15 minutes | Prep Time: 10 minutes | Serves: 4

Ingredients

  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 ½ cups milk, heated
  • 3 cups Gruyere cheese, divided
  • 1 teaspoon salt
  • 1 teaspoon coarse ground black pepper
  • ½ teaspoon nutmeg
  • 8 slices thick white bread, crusts trimmed, toasted
  • 1 tablespoon champagne mustard
  • ½ pound smoked ham, sliced thin
  • ½ cup Brie cheese, slice
  • 1 tablespoon fresh chives, chopped

Directions

  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  2. In a saucepan, heat the butter over medium heat. Sprinkle in the flour and whisk until a paste forms.
  3. Slowly add the warm milk, whisking constantly until creamy. Season with salt, pepper, and nutmeg. Continue cooking, stirring constantly, until the sauce thickens.
  4. Remove from the heat and add 2 cups of Gruyere cheese.
  5. On each piece of bread, spread a little champagne mustard and then make sandwiches with a layer of ham and brie cheese.
  6. Coat each of the sandwiches with the cream sauce on both sides. With a spatula, transfer the sandwiches to the baking sheet. Sprinkle the sandwiches with half of the remaining Gruyere cheese.
  7. Place the sandwiches in the oven and bake for 7 minutes. Remove from the oven and turn over using a spatula.
  8. Sprinkle the remaining Gruyere cheese on the sandwiches and bake for an additional 5 minutes.
  9. Turn the broiler on high, and place the sandwiches under it until they are golden and crispy approximately 1-2 minutes.
  10. Remove from the oven and serve immediately, garnished with fresh chives.

 

 

Beef Bourguignon

Cook Time: 1 ½ hours | Prep Time: 10 minutes | Serves: 6-8

Ingredients

  • 2 pounds beef roast, cubed
  • ½ pound pancetta, cubed
  • 1 teaspoon salt
  • 1 teaspoon coarse ground black pepper
  • ½ teaspoon onion powder
  • ½ teaspoon paprika
  • 2 tablespoons flour
  • 1 tablespoon olive oil
  • 2 cups pearl onions
  • 3 cups carrots, peeled and sliced
  • 3 cups mushrooms, sliced
  • 4 cloves garlic, crushed and minced
  • 4 cups dry red wine
  • 2 cups homemade beef stock
  • 1 tablespoon tomato paste
  • 1 sprig fresh rosemary
  • 1 sprig fresh thyme
  • 1 bay leaf

Directions

  1. Preheat the oven to 325°F
  2. Place the pancetta in a Dutch oven or large oven proof skillet and heat over medium. Cook until the pancetta is nicely browned, approximately 5 minutes.
  3. Season the beef with salt, black pepper, onion powder, and paprika and sprinkle lightly with the flour.
  4. Add the beef to the skillet and cook until browned on all sides, approximately 5 minutes.
  5. Remove the beef and pancetta from the skillet and add the olive oil to the pan.
  6. Add the onions and carrots. Cook, stirring frequently, for 5 minutes. Add the mushrooms and garlic. Cook, while stirring, for 2 minutes.
  7. Add the beef and pancetta back into the pan, along with the red wine and beef stock. Stir in the tomato paste.
  8. Using kitchen twine, tie together the rosemary, thyme, and bay leaf and place them in the pot.
  9. Bring the liquid to a boil before removing it from the burner, covering it, and placing it in the oven.
  10. Bake for 1 hour, or until the meat is cooked through and tender.
  11. Let rest for 10 minutes before serving.

 

 

Sole Meunière

Cook Time: 15 minutes | Prep Time: 10 minutes | Serves: 4

Ingredients

  • 4 sole fillets, about 4 ounces each
  • ½ cup all-purpose flour
  • 3 tablespoons olive oil
  • 3 tablespoons butter
  • ½ teaspoon salt
  • Freshly ground pepper
  • Lemon wedges for serving

Sauce

  • ½ cup unsalted butter
  • 2 tablespoons fresh lemon juice
  • ½ teaspoon lemon zest
  • ¼ cup fresh parsley, chopped

Directions

  1. Rinse the fish fillets and pat dry with paper towels.
  2. In a shallow dish, add the flour, salt and pepper. Stir to combine. Dredge each fillet with the seasoned flour on both side. Shake to remove the excess flour. Set aside.
  3. Heat the olive oil and butter in a large heavy bottomed skillet over medium heat.
  4. Add the sole fillets and cook for 3 minutes before turning over and cooking for 1-2 minutes more until the fish is cooked through and golden. Remove fish from skillet and loosely cover with foil to keep warm. Discard excess fat and drippings from the skillet.
  5. To the skillet, add unsalted butter and let melt. Stir occasionally to free the bits and pieces from the bottom of the pan. Cook 1-2 minutes until the butter start bubbling and becoming golden. Add the lemon juice, zest, and parsley. Stir a few times to combine well. Remove from heat.
  6. Place fillets on serving plates. Evenly add the sauce over each sole. Serve with lemon wedges.

 

 

French Ratatouille

Cook Time: 1 hour | Prep Time: 30 minutes | Serves: 4-6

Ingredients

  • ¼ cup olive oil
  • 1 cup sweet yellow onion, sliced thick
  • 4 cups eggplant, cut into large cubes
  • 4 cloves garlic, crushed and minced
  • 4 cups zucchini, cubed
  • 1 cup yellow bell pepper, cubed
  • ½ cup celery, chopped
  • 4 cups ripe tomatoes, blanched, peeled and quartered
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 tablespoon fresh thyme
  • 1 tablespoon fresh tarragon
  • ¼ cup fresh parsley, chopped
  • 1 sprig fresh rosemary

Directions

  1. Slice all vegetables in similar sizes.
  2. Preheat the oven to 350°F.
  3. Place the olive oil in a large, deep, oven proof skillet and heat over medium.
  4. Add the onions and sauté until just tender, approximately 3 minutes.
  5. Add the eggplant and cook for 5 minutes.
  6. Next add the garlic, zucchini, bell peppers, and celery. Cook, stirring occasionally, for 5 minutes.
  7. Add the tomatoes, along with any juice that they have produced, to the skillet along with the salt, black pepper, fresh thyme, tarragon, parsley, and rosemary. Toss gently to mix.
  8. Cover, and place the skillet in the oven for 45 minutes, or until the vegetables are tender and fragrant.
  9. Serve warm or chilled.

 

 

Mille-Feuilles

Cook Time: 20 minutes | Prep Time: 15 minutes plus chilling time | Serves: 6-8

Ingredients

  • 1 6-ounce package refrigerated puff pastry dough
  • 4 cups whole milk
  • 2 vanilla beans, scraped
  • 1 ⅓ cups sugar
  • ⅔ cup all-purpose flour
  • 4 eggs, lightly beaten
  • 1 cup confectioner’s sugar
  • ½ teaspoon lemon juice
  • 2 teaspoons water
  • ¼ cup dark chocolate, chopped

Directions

  1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
  2. Roll the puff pastry dough out into a rectangle measuring approximately 8×16 inches. Cut the pastry into equal thirds.
  3. Place the pastry pieces on the baking sheet and lightly poke with a fork over the entire surface. Place the pastry in the oven and bake for 10-15 minutes, or until golden brown. Remove from the oven and let cool.
  4. Combine the sugar, flour, and eggs in a saucepan. Whisk until well blended.
  5. In a separate small saucepan, heat the milk and vanilla over low heat until steamy. Take ¼ cup of the hot milk and pour it into the sugar and egg mixture, whisking quickly to temper the eggs in the pan.
  6. Reduce the heat to low, and slowly add the remaining hot milk, whisking the entire time.
  7. Increase the heat to medium and continue to cook, stirring constantly, until the sauce begins to thicken and comes to a very low boil.
  8. Remove the custard from the heat and transfer to a bowl. Cover the custard with plastic wrap touching the surface to prevent any air getting to it and forming a skin. Place in the refrigerator and chill for 4 hours.
  9. Once the custard has chilled, combine the confectioner’s sugar, lemon juice and water in a bowl. Mix until a creamy, but somewhat thin, frosting has formed.
  10. Place the chocolate in a small bowl and microwave for 10 seconds to melt, or use a double boiler over low heat.
  11. Lay out a third of the pastry dough on a serving dish. Top with half of the custard, followed by a second sheet of pastry.
  12. Add the remaining custard on top of the second sheet of pastry and top with the third and final piece of pastry.
  13. Spread the frosting over the top of the pastry, letting a little drip down the sides, if desired.
  14. Stir the melted chocolate with a knife or thin spatula, and drizzle it in thin parallel lines over the frosting.
  15. Using a clean sharp knife or pointed utensil, run a line through the chocolate stripes downward, creating a peaked chocolate pattern over the top of the frosting.
  16. Chill if desired, or cut into squares and serve immediately.

 

 

***These recipes and more are found in Sarah Spencer’s French Bistro Cooking: Easy Classic French Cuisine Recipes to Make at Home. To get your copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.

Delicious Food Truck Recipes

Book Name : Delicious Food Truck Recipes
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Southern Mac and Cheese

You don’t crave food truck mac and cheese because it’s healthy. You crave it because it’s cheesy, creamy, and decadent comfort food. This recipe checks off all those boxes so that you can create this southern-style food truck favorite at home.

Serves 4 | Prep. time 15 minutes | Cooking time 50 minutes

Ingredients

  • 1 (16-ounce) box macaroni noodles
  • 1 cup heavy cream
  • 1 (12-ounce) can evaporated milk
  • 3 eggs, lightly beaten
  • 1 tablespoon garlic, minced
  • 1 teaspoon paprika
  • 1½ cups butter, cubed
  • ¼ cup sour cream
  • 1 pound Velveeta-style cheese, cubed
  • 1½ cups medium cheddar cheese, shredded
  • 1 cup Monterey jack cheese, shredded
  • 1 cup pepper jack cheese, shredded
  • Salt and pepper, to taste

Directions

  1. Preheat the oven to 375°F (191°C) and lightly oil a 9×13 inch baking dish.
  2. Cook the macaroni noodles according to the package instructions.
  3. Drain the macaroni noodles and spread them out in the baking dish.
  4. In a bowl, combine the heavy cream, evaporated milk, eggs, minced garlic, paprika, and salt and pepper to taste. Whisk together until well blended, and then pour over the macaroni noodles.
  5. Next, add the butter, sour cream, Velveeta-style cheese, medium cheddar cheese, Monterey jack cheese, and pepper jack cheese to the baking dish. Toss and mix well. Spoon this over the cooked macaroni.
  6. Place in the oven and bake for 40 minutes, or until the top is golden brown and the cheese sauce is bubbling.
  7. After removing the mac and cheese from the oven, let it rest for at least 10 minutes to allow the sauce to set.

 

 

Meatball Hoagies

Imagine a day with just a bit of chill in the air. Maybe there’s a home game about to start at the stadium. The person from the food truck window hands you one of these, and you are suddenly in meatball heaven.

Serves 4 | Prep. time 20 minutes | Cooking time 30 minutes

Ingredients

  • 1 pound ground beef
  • 1 egg
  • ½ cup Italian bread crumbs
  • ¼ cup yellow onion, minced
  • ¼ cup fresh parsley, chopped
  • Salt and pepper to taste
  • 4 large hoagie rolls
  • ¼ cup butter at room temperature
  • 1 tablespoon garlic powder
  • 1 tablespoon dried basil
  • 2 cups marinara sauce
  • 1 cup fresh mozzarella, shredded or sliced

Directions

  1. Preheat the oven to 350°F (171°C).
  2. In a bowl, combine the ground beef, egg, breadcrumbs, onions, parsley, and salt and pepper to taste.
  3. Mix with your hands until all of the ingredients are well blended.
  4. Roll the meat mixture into 1-inch balls and place them on a baking sheet.
  5. Place them in the oven and bake for 20 minutes, or until brown and cooked through, turning once halfway through the baking.
  6. Remove from the oven and set aside to cool slightly.
  7. Spread the butter onto the insides of the hoagie rolls and then season generously with garlic powder and dried basil.
  8. Place the hoagie rolls in the oven and toast for 5-10 minutes until just lightly toasted.
  9. Remove the hoagie rolls from the oven and load the meatballs into the hoagie rolls.
  10. Top each with equal amounts of marinara sauce and mozzarella cheese.
  11. Place back in the oven and toast for 5-10 minutes, or until the cheese is melty.

 

 

Cheesy Giant Calzones

These calzones are big enough to share, but only if you want to. There’s nothing wrong with being greedy once in a while when we’re talking about something as cheesy and yummy as these.

Serves 4 | Prep. time 20 minutes | Resting time 1½ hours | Cooking time 15 minutes

Ingredients

For the dough

  • 1 package instant yeast
  • 1½ cups warm water
  • 1 teaspoon white sugar
  • 3 teaspoons olive oil
  • 3 cups high gluten flour
  • ¼ teaspoon sea salt

For the calzone

  • 4 cups mozzarella cheese, shredded
  • 4 cups Colby jack cheese, shredded
  • 4 cups pizza sauce
  • ¼ cup fresh basil, chopped
  • Salt and pepper, to taste

Directions

  1. Place the yeast and sugar in a bowl with warm water. Let sit for 5-10 minutes to allow the yeast to bloom.
  2. After the yeast blooms, transfer the mixture to a stand mixer or a large bowl. Add in the olive oil, flour, and sea salt. Mix with a paddle mixer or your hands until a pliable ball of dough forms. If the dough is too wet and sticky, add a little more flour.
  3. Cover the dough and let it rise for about 30 minutes.
  4. Turn the dough out onto a lightly floured surface and knead until smooth.
  5. Divide the dough into two balls, cover, and let sit for 1-1½ hours.
  6. Remove the dough from the refrigerator and preheat the oven to 500°F (260°C).
  7. Spread each piece of dough out on a large baking sheet that has been turned upside down. Roll the dough out into a circle.
  8. Smear half of the pizza sauce over each piece of dough.
  9. Next, add half of each cheese to one-half of each rolled-out piece of dough. Sprinkle with basil.
  10. Fold each rolled-out piece over, forming a half-moon shape, then crimp the edges shut to seal in all the cheese and sauce.
  11. Cut a few small slits on the top of each for venting.
  12. Place them in the oven and bake for about 15 minutes, or until the crust is golden brown.
  13. Remove from the oven and let rest for 5-10 minutes before slicing each in half.

 

 

Walking Tacos

Walking tacos have all the good stuff that you love about tacos and nachos, but tucked neatly into a little bag that’s perfect for munching while walking around. These are great for outdoor parties, especially for kids and teens.

Serves 6 | Prep. time 10 minutes | Cooking time 20 minutes

Ingredients

  • 1 pound ground beef
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • Salt and pepper, to taste
  • ½ cup red onion, diced
  • 1 cup cooked pinto beans
  • 6 individual portion-size bags of corn chips
  • 1 cup tomatoes, diced
  • 1 cup shredded Monterey jack cheese
  • ¼ cup sour cream

Directions

  1. Begin by browning the ground beef over medium heat. When the meat is almost completely browned, drain off the excess grease, then season with chili powder, garlic powder, onion powder, ground cumin, smoked paprika, and salt and pepper to taste.
  2. Add in the onions and pinto beans and cook for 5 minutes.
  3. Open each of the individual portion-sized bags of corn chips.
  4. Add an equal amount of ground beef into each of the bags.
  5. Top with the diced tomatoes, shredded Monterey jack cheese, and sour cream.
  6. Serve in the bags with forks.

 

 

Philly Cheesesteak Sandwiches

With ingredients like steak, peppers, onions, and cheese, how can the Philly cheesesteak not be an American classic? You can use frozen, thin-sliced sandwich steaks for this, but it tastes so much better if you have the butcher at your local meat store thinly slice a fresh steak for you.

Serves 4 | Prep. time 10 minutes | Cooking time 20 minutes

Ingredients

  • 3 tablespoons butter, divided
  • 1 cup green bell pepper, sliced
  • 1 cup sweet yellow onion, sliced
  • 1 cup white mushrooms, sliced
  • ½ teaspoon kosher salt
  • 1 teaspoon coarse ground black pepper
  • 1 pound boneless steak, thinly sliced (use your favorite cut, but ribeye works great)
  • ¼ cup Worcestershire sauce
  • 4 large hoagie rolls, toasted
  • 8 thin slices of provolone cheese

Directions

  1. Melt half of the butter in a skillet over medium heat.
  2. Add the green bell pepper and sweet yellow onion. Sauté for about 5 minutes until they begin to soften.
  3. Add the mushrooms to the skillet and season with kosher salt and coarse ground black pepper.
  4. Continue cooking for another 5 minutes, or until the peppers and onions are tender but firm.
  5. Remove from the skillet and set aside.
  6. Preheat the oven to 250°F (121°C).
  7. Add the remaining butter to the skillet, still over medium heat.
  8. Add the thinly sliced steak to the skillet, working in batches if necessary. Pour in the Worcestershire sauce. Cook, stirring frequently, until the meat is completely browned.
  9. Place the hoagie rolls on a baking sheet.
  10. Divide the steak among the hoagie rolls, then top with the pepper and onion mixture.
  11. Lay two slices of provolone cheese over each hoagie roll.
  12. Place the baking sheet in the oven for 10 minutes, or until the cheese has melted into the steak.

 

 

Onion Pakoras

These are like a cross between dumplings and onion rings, and it’s almost impossible to eat only one. Fried to a perfect golden brown, every onion lover is going to go crazy over these.

Serves 4 | Prep. time 15 minutes | Cooking time 10 minutes

Ingredients

  • 2 cups sweet yellow onions, sliced
  • ¼ cup green chilis, minced
  • ¼ cup fresh parsley, chopped
  • 2 tablespoons fresh mint, chopped
  • 1½ cups chana dal flour
  • 2 tablespoons corn starch
  • Oil for frying
  • Salt and pepper, to taste

Directions

  1. Place the onions in a large bowl and squeeze them gently to release some of the juices.
  2. Add in the green chilis, parsley, and mint, then mix.
  3. Give the onions one more gentle squeeze to release moisture into the bowl and then set aside for 10 minutes.
  4. Meanwhile, add 2 inches of oil to a deep skillet and heat to 350°F (171°C).
  5. Mix the flour and corn starch together, then sprinkle, one heaping spoonful at a time over the onions, mixing after each addition. You want to catch some of the moisture from the bottom of the bowl and mix it with the flour to make it a little sticky.
  6. Continue adding the flour until you have a thick, sticky coating on the onions.
  7. Take heaping spoonfuls and carefully add them to the oil.
  8. Fry, turning once or twice, until golden brown and crispy.
  9. Remove from the pan and let the excess oil drain off.
  10. Season with salt and pepper to taste before serving.

 

 

 

***These recipes and more are found in Sarah Spencer’s Food Truck Cookbook: Iconic Recipes from Famous Restaurants on Wheels. To get your copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.

Delicious Vintage 1960 Recipes

Book Name : Delicious Vintage 1960 Recipes
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Leek and Potato Soup

This potato soup became a staple dish in every American household in the 1960s, including my Aunt Eunice’s. She said this recipe came from her father’s grandmother. This classically creamy soup is a flavorful combo of potato, leek, and cream.

Serves 8 | Prep time 15 minutes | Cooking time 55 minutes

Ingredients

  • 1 pound potatoes, peeled and chopped
  • 1 pound leeks, sliced thinly
  • 8 cups water
  • 1 tablespoon salt
  • 4-6 tablespoons whipping cream
  • 2-3 tablespoons fresh parsley, minced

Directions

  1. In a pan, add all ingredients except for cream and parsley over medium-high heat and bring to a boil.
  2. Reduce the heat to medium-low and simmer, partially covered, for about 40-50 minutes.
  3. Remove from the heat and stir in the cream.
  4. Blend the soup with an immersion blender until smooth.
  5. Serve hot with the garnishing of parsley.

 

 

 

Maple-Glazed Baked Ham

The mouthwatering combination of ham and maple makes this 1960s vintage recipe a party favorite. It’s party time with your favorite boneless ham with a yummy maple twist!

Serves 18–20 | Prep time 30 minutes | Cooking time 3 hours 20 minutes

Ingredients

  • ¾ cup light-brown sugar, firmly packed
  • 1 cup dark corn syrup
  • 1 boneless ham, fully cooked, about 8–10 pound
  • Whole cloves
  • 2 tablespoons prepared mustard
  • 1 tablespoon maple flavoring

Directions

  1. Preheat the oven to 325°F (163ºC).
  2. Add the ham, fat side up, to a shallow roasting pan. Insert a thermometer in the ham.
  3. Bake until the thermometer reads 130°F (55ºC), about 2½–3 hours.
  4. Remove the ham from the oven, remove the thermometer, and finally remove the ham rind.
  5. Make diamond-shaped cuts in the ham fat and place a clove in each diamond shape.
  6. In order to glaze, increase the oven temperature to 450°F (232ºC).
  7. Combine all the remaining ingredients in a mixing bowl.
  8. Spread half the glaze over the ham; bake for 10 minutes.
  9. Spread remaining glaze and bake for 10 more minutes.
  10. Serve warm.

 

 

Tuna and Noodles Casserole

An American household meal, especially in the 60s, this casserole is a combo of tuna, peas, cream of mushroom soup, milk, and butter.

Serves 6 | Prep time 15 minutes | Cooking time 35 minutes

Ingredients

  • Non-stick cooking spray
  • 2 cups dry egg noodles
  • 1 (15-ounce) can low-sodium peas, drained
  • 1 (10½-ounce) can cream of mushroom soup
  • 1 (12-ounce) can light tuna in water, drained
  • 1 cup whole milk
  • ⅓ cup dry breadcrumbs
  • 2 tablespoons butter, melted
  • Salt and ground black pepper, as required

Directions

  1. Preheat your oven to 400°F (204°C).
  2. Grease a baking dish with cooking spray.
  3. In a large pan of lightly salted boiling water, cook the noodles for about 8-10 minutes or according to the package’s directions. Drain the noodles completely.
  4. In a large bowl, add the cooked noodles, peas, soup, tuna, and milk and mix well.
  5. Place the tuna mixture into the prepared casserole dish.
  6. Bake for about 20 minutes.
  7. In a small bowl, mix the breadcrumbs and melted butter.
  8. Remove the casserole dish from the oven and sprinkle with the breadcrumb mixture evenly.
  9. Bake for about 5 minutes. Remove from the oven and set aside for about 5 minutes.
  10. Sprinkle with salt and black pepper and serve.

 

 

Stuffed Mushrooms

An Italian-style treat as an appetizer that my grandmother always cooked in the 1960s using her oven range. These baked mushrooms are stuffed with butter, cheese, pecans, breadcrumbs, and seasoning.

Serves 20 | Prep time 15 minutes | Cooking time 23 minutes

Ingredients

  • Non-stick cooking spray
  • 20 large fresh mushrooms, stems removed
  • 3 tablespoons butter
  • 1 small onion, chopped
  • ¼ cup pecans, chopped finely
  • ¼ cup dry breadcrumbs
  • 3 tablespoons Parmesan cheese, grated
  • ¼ teaspoon dried basil
  • ¼ teaspoon salt
  • Pinch of cayenne pepper

Directions

  1. Preheat your oven to 400°F (204°C).
  2. Grease a 15x10x1-inch baking dish with cooking spray.
  3. Remove stems from mushrooms and set the caps aside. Then chop the stems finely.
  4. In a large skillet, melt butter over medium heat and sauté the chopped mushroom stems and onion for about 5 minutes.
  5. Remove from the heat set aside to cool slightly.
  6. In a bowl, add the onion mixture and remaining ingredients and stir to combine.
  7. Stuff each mushroom cap with a mixture.
  8. Arrange the mushroom caps onto the prepared baking sheet.
  9. Bake for about 15-18 minutes. Serve warm.

 

 

Lemon Chiffon Cake

An American cake that is unusually tender and moist. It’s was a popular dessert in the 1960s, that is well worth revisiting. This cake is bursting with the refreshing touch of lemon.

Serves 16 | Prep time 15 minutes | Cooking time 55 minutes

Ingredients

Cake

  • 2 cups cake flour
  • 1½ cups sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup low-fat sour cream
  • ½ cup fat-free evaporated milk
  • ¼ cup fresh lemon juice
  • 2 tablespoons canola oil
  • 2 teaspoons vanilla extract
  • 1 teaspoon lemon extract
  • 1 teaspoon lemon zest, grated
  • 7 large egg whites
  • ½ teaspoon cream of tartar

Lemon glaze

  • 1¾ cups confectioners’ sugar
  • 3 tablespoons fresh lemon juice

Directions

  1. Preheat the oven to 375ºF (191ºC). and place the oven rack in the middle position.
  2. In a bowl, sift together the flour, sugar, baking powder, and salt.
  3. In another large bowl, add the sour cream, evaporated milk, lemon juice, oil, vanilla extract, lemon extract, and lemon zest and beat until well combined.
  4. Slowly, add the flour mixture and mix until smooth.
  5. In a small glass bowl, add the egg whites and beat until foamy.
  6. Add cream of tartar and beat until stiff peaks form.
  7. Gently fold the whipped egg whites into the lemon mixture.
  8. Place the mixture into an ungreased 10-inch tube pan.
  9. Bake for about 40-55 minutes or until cake springs back when lightly touched.
  10. Remove from the oven and immediately invert the cake onto a wire rack to cool completely.
  11. Meanwhile, for the glaze: in a bowl, add the sugar and lemon juice and beat until well combined.
  12. Drizzle the glaze over the cake and serve.

 

 

 

These recipes and more are found in Louise Davidson’s Retro Recipes – The Most Popular Vintage Dishes from the 1960s. To get your copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.

Tasty Comfort Food Recipes Made Two Ways

Book Name : Tasty Comfort Food Recipes Made Two Ways
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Chicken and Waffles

They have the best comfort foods down south, and this one tops the list.

Serves 6 – Prep. time 20 min. – Cooking time 40 min.

Ingredients

For the chicken:

  • 2 pounds chicken cut into pieces, skin removed
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • 2 cups self–rising flour
  • 3 eggs
  • ¼ cup red hot sauce
  • ½ cup water
  • 2–3 cups peanut oil for shallow frying

For the waffles:

  • 2 cups all-purpose flour
  • 3 tablespoons sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 2 eggs
  • 1 ¾ cups warm milk
  • ¼ cup melted butter
  • 1 teaspoon vanilla extract
  • Butter and syrup for serving

Directions

  1. Sprinkle chicken pieces with salt, pepper, and garlic powder.
  2. Place the flour in a medium mixing bowl, and set it aside.
  3. In a separate bowl, combine the eggs, hot sauce, and water.
  4. Heat the oil in a Dutch oven to 350°F.
  5. One at a time, dip the chicken pieces into the flour, the egg mixture, and then the flour again.
  6. Working in batches and being careful not to crowd the pot, fry the chicken until it is nicely browned, turning to cook both sides. When one batch is done, wait for the oil to return to temperature before adding more chicken pieces. The chicken is done when a meat thermometer measures 165°F. Set the chicken aside to drain on a plate lined with paper towel.
  7. To make the waffles, preheat the waffle iron.
  8. Combine the flour, sugar, baking powder, and salt.
  9. In a separate bowl, whisk the eggs, milk, melted butter, and vanilla. Pour the wet ingredients into the dry, and stir until just combined.
  10. Cook the waffles until golden. Serve the waffles topped with hot chicken.

Nutrition per serving

Calories 863, Fat 36.5 g, Carbs 74.6 g, Sugar 12.1 g, Protein 47.5 g, Sodium 1051 mg

 

 

Healthier Chicken and Waffles

Yes! You can have this delicious comfort food without wrecking your diet.

Serves 6 – Prep. time 20 min. – Cooking time 40 min.

Ingredients

For the chicken:

  • 2 pounds boneless and skinless chicken breast
  • 1 cup flour
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ¼ teaspoon cayenne pepper

For the waffles:

  • 2 cups all-purpose flour
  • 3 tablespoons sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 2 eggs
  • 1 ¾ cups warm milk
  • ¼ cup melted butter
  • 1 teaspoon vanilla extract
  • Butter and syrup for serving

Directions

  1. Preheat the oven to 375°F, and prepare a baking sheet with cooking spray.
  2. Cut the chicken into serving–sized pieces.
  3. Combine the flour, salt, pepper, garlic powder, and cayenne pepper in a resealable bag.
  4. Add the chicken pieces to the bag, and shake to coat.
  5. Arrange the chicken on the baking sheet. Bake for 30 min., or until the chicken is golden and cooked through.
  6. To make the waffles, preheat the waffle iron.
  7. Combine the flour, sugar, baking powder, and salt.
  8. In a separate bowl, whisk together the eggs, milk, melted butter, and vanilla.
  9. Pour the wet ingredients into the dry, and stir until just combined.
  10. Cook the waffles until golden.
  11. Serve the waffles topped with hot chicken, and enjoy!

Nutrition per serving

Calories 530, Fat 14 g, Carbs 54.7 g, Sugar 10.1 g, Protein 44.8 g, Sodium 821.8 mg

 

 

Beef Tacos

Even the fussiest eaters come rushing to the table for these!

Serves 4 – Prep. time 10 min. – Cooking time 15 min.

Ingredients

  • 1 pound ground beef
  • 1 small onion, diced
  • 2 tablespoons taco seasoning
  • ½ cup water
  • 8 (6–inch) flour tortillas or corn taco shells

Optional toppings

  • Lettuce, chopped
  • Tomatoes, chopped
  • Cheddar, grated
  • Hot sauce
  • Sour cream
  • Salsa

Directions

  1. Preheat the oven to 350°F, and place the crunchy tacos (if using) on a baking sheet.
  2. Brown the hamburger in a large skillet over medium heat. When it is almost cooked through, drain away any grease and stir in the onion.
  3. Season with the taco seasoning, and stir in the water. Simmer until thickened, and then lower the heat to minimum.
  4. Bake the shells for 5 min., or until sizzling and crisp. Warm flour tortillas in the microwave for a few seconds.
  5. Spoon about one–third of a cup of filling into each taco, and serve with the desired toppings.

Nutrition per serving (without toppings)

Calories 607, Fat 38.1 g, Carbs 39.4 g, Sugar 0.7 g, Protein 24.7 g, Sodium 609 mg

 

 

Healthier Beef Tacos

If you want to take these healthy tacos one step further, you can drop the tortilla and make it a taco bowl with a little wild or brown rice.

Serves 4 – Prep. time 10 min. – Cooking time 15 min.

Ingredients

  • 1 tablespoon olive oil
  • ½ pound extra lean ground beef
  • 1 small onion, diced
  • 1 can (15–ounce) black beans, drained and rinsed
  • 2 tablespoons taco seasoning
  • ½ cup water
  • 8 (6–inch) corn tortillas

Optional toppings

  • Lettuce, chopped
  • Tomatoes, chopped
  • Light cheddar, grated
  • Hot sauce
  • Salsa

Directions

  1. Brown the hamburger in a large skillet over medium heat. When it is almost cooked through, drain away any grease and stir in the onion and black beans.
  2. Season with the taco seasoning, and stir in the water. Simmer until thickened, and then lower the heat to minimum.
  3. Warm the flour tortillas in the microwave for a few seconds, if using.
  4. Spoon about one–third of a cup of filling into each tortilla and serve with the desired toppings.

Nutrition per serving (without toppings)

Calories 453, Fat 22.3 g, Carbs 27 g, Sugar 1.2 g, Protein 34.7 g, Sodium 349 mg

 

 

Super Fudgy Brownies

Looking for a chocolate fix? Sometimes, a nice brownie is all you need, and these are so easy to make.

Serves 6 – Prep. time 5 min. – Cooking time 30–40 min.

Ingredients

  • ¾ cup unsweetened cocoa powder
  • ½ teaspoon baking soda
  • ⅔ cup vegetable oil, divided
  • ½ cup boiling water
  • 2 cups white sugar
  • 2 large eggs
  • 1 ⅓ cups flour
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • Vanilla ice cream for serving (optional)
  • Chocolate syrup for serving (optional)

Directions

  1. Preheat the oven to 350°F, and prepare a 9×13 baking pan with cooking spray.
  2. In a mixing bowl, combine the cocoa powder and baking soda. Stir in half the vegetable oil and the boiling water, and mix well.
  3. Stir in the sugar, eggs, and remaining oil and mix well.
  4. Add the flour, vanilla, and salt, and mix to combine.
  5. Bake for 30–40 min., depending on how moist and fudgy you want your brownies to be. Allow them to cool before cutting them into 12 squares. Serve with a scoop of vanilla ice cream and chocolate syrup, if desired.

Nutrition per serving

Calories 340, Fat 23.2 g, Carbs 38.5 g, Sugar 22.7 g, Protein 2.3 g, Sodium 164 mg

 

 

Healthier Fudgy Brownies

Cough *zucchini* cough…

Serves 6 – Prep. time 15 min. – Cooking time 30–40 min.

Ingredients

  • ½ cup unsalted butter
  • 3 tablespoons coconut oil
  • 4 ounces unsweetened chocolate, chopped
  • 1 cup white sugar
  • ¼ teaspoon salt
  • 1 cup shredded zucchini
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 1 cup whole wheat flour
  • ½ cup semi-sweet chocolate chips
  • ½ cup toasted pecans, chopped, divided

Directions

  1. Preheat the oven to 350°F, and prepare a 9×9 baking pan with cooking spray.
  2. Place a large saucepan over medium heat, and melt the butter and coconut oil.
  3. Remove it from the heat, and stir in the chocolate, mixing until it melts.
  4. Stir in the sugar and salt until they are well combined.
  5. Add the zucchini and vanilla, and then add the eggs, one at a time, mixing well after each.
  6. Fold in the flour, chocolate chips, and all but 2 tablespoons of the pecans.
  7. Sprinkle the remaining pecans on top.
  8. Bake for 30–40 min., depending on how moist and fudgy you want your brownies to be. Allow them to cool before cutting them into squares.

Nutrition per serving

Calories 289, Fat 13.7 g, Carbs 26.9 g, Sugar 19.5 g, Protein 3.5 g, Sodium 114 mg

 

 

 

**These recipes and more are found in Louise Davidson’s Comfort Food Two Ways: Favorite Comfort Food Made Two Ways: Classic and Healthier Recipes. To get your copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.

Authentic Brazilian Recipes

Book Name : Authentic Brazilian Recipes
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Black Bean Soup (Caldinho de Carne)

Serves 8 | Prep. time 10–15 minutes | Cooking time 70–80 minutes

Ingredients

  • ½ teaspoon Tabasco sauce (optional)
  • ½ teaspoon cumin
  • 2 tablespoons olive oil
  • 2 bay leaves
  • ¼ cup pancetta
  • 1 pound black beans, soaked overnight and drained
  • 2 quarts water
  • ¼ cup parsley, chopped
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • Fried pancetta or bacon to garnish
  • Chopped parsley or green onions to garnish

Directions

  1. Add the water to a pressure cooker along with the bay leaves and beans. Close the lid and pressure cook for 40–50 minutes until the beans are softened.
  2. Add the pancetta to a medium saucepan or skillet and heat over medium heat until golden brown.
  3. Add the oil and heat it. Add the onion and garlic; stir-cook for 5 minutes until soft and translucent.
  4. Add this mixture to the bean mixture and mix in the Tabasco sauce, cumin and parsley. Simmer the mixture, uncovered, for 15–20 minutes.
  5. Transfer the bean mixture to a blender and blend until smooth.
  6. Season with black pepper and salt. Serve with French bread with the chopped green onions or parsley and bacon/pancetta on top.

Nutrition (per serving)

Calories 246, fat 7 g, carbs 36 g, protein 13 g, sodium 369 mg

 

 

Cheese Croquettes (Bolinho de Queijo)

Yields 45 cheese balls | Prep. time 15–20 minutes | Cooking time 20–30 minutes

Ingredients

Dough:

  • 1¼ cups all-purpose flour
  • 2 cups milk
  • 1 tablespoon salt
  • 3 tablespoons butter
  • 1 ounce grated parmesan cheese

Cheese Balls:

  • 1–2 eggs, beaten with a pinch of salt
  • 8–9 ounces stretched-curd cheese, cubed
  • All-purpose flour as needed
  • Breadcrumbs and peanut oil as needed

Directions

  1. Heat the butter in a deep saucepan or cooking pot over medium heat.
  2. Add the salt and milk; heat the mixture.
  3. Add the flour and combine well to avoid lumps. Cook until mixed well.
  4. Remove from heat, mix in the cheese and combine. Let cool.
  5. Knead the mixture to prepare a flaky dough. Divide it into small balls and press them down one by one to make a hollow in the center.
  6. Add the cheese cubes in the hollow. Fold the sides up to cover up the cubes.
  7. In a mixing bowl, beat the eggs and mix in some salt.
  8. In two separate bowls, add some flour and breadcrumbs.
  9. Roll the balls first in the flour and then coat with the egg mixture. Lastly, coat with the breadcrumbs.
  10. Heat the oil in a deep saucepan or frying pan over medium heat.
  11. Deep fry the balls until crispy and golden brown. Drain over paper towels and serve warm.

Nutrition (per serving)

Calories 336, fat 21 g, carbs 23 g, protein 17 g, sodium 1432 mg

 

 

Grilled Chicken Leg Wrapped in Bacon (Churrasco de Frango com Bacon)

Serves 5–6 | Prep. time 10–15 minutes | Cooking time 15 minutes

Ingredients

  • 2¼ cups olive oil (not extra-virgin)
  • 4½ pounds chicken drumsticks, skinned
  • 4½ cups brown ale or beer
  • 2 tablespoons salt
  • 2 teaspoons black pepper
  • 8 cloves garlic, minced
  • 1 tablespoon garlic powder
  • 2 teaspoons onion powder
  • 1 tablespoon dark brown sugar, packed
  • 2 bay leaves
  • 2 tablespoons fresh Italian oregano, chopped
  • 1 pound smoked bacon, thick cut

Directions

  1. Add all the ingredients except the bacon to a mixing bowl; combine well.
  2. Divide the mixture between two Ziploc bags. Seal the bags and refrigerate for 2–4 hours or overnight, flipping after 2–3 hours.
  3. Remove the drumsticks and arrange over a baking sheet, reserving the marinade.
  4. Wrap the bacon around each drumstick. You can use the skewers to thread the drumsticks and then grill them, or you can place them directly on the grill.
  5. Preheat your grill over medium heat and grease it with some cooking spray.
  6. Place the drumsticks on the grill and baste them with the reserved marinade.
  7. Grill the drumsticks, turning occasionally, until evenly brown and cooked to your satisfaction.
  8. Serve with grilled corn or your choice of salad.

Nutrition (per serving)

Calories 853, fat 47 g, carbs 22 g, protein 52 g, sodium 2354 mg

 

 

Ground Beef Kebab (Kafta no Espeto)

Serves 12 | Prep. time 15–20 minutes | Cooking time 15–20 minutes

Ingredients

  • 2 cloves garlic, crushed
  • 2 teaspoons salt (divided)
  • 1 cup plain Greek yogurt
  • 2 pounds ground beef
  • ½ cup tahini
  • 3 tablespoons lime juice
  • 2 teaspoons ground black pepper (divided)
  • 1 teaspoon + 2 tablespoons parsley, minced (divided)
  • 4 slices bacon, finely chopped
  • 1 small onion, peeled and grated
  • 2 cloves garlic, finely minced
  • 1 teaspoon ground cumin
  • 2 tablespoons parsley, minced
  • 1 tablespoon mint, minced
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cinnamon

Directions

  1. Preheat your grill. Soak wooden skewers in water for 30–40 minutes.
  2. Whisk the tahini and yogurt in a mixing bowl.
  3. Crush the garlic with 1 teaspoon of the salt. Add it to the bowl and combine.
  4. Mix in the lemon juice, 1 teaspoon of the black pepper, and 1 tablespoon of the parsley; set aside.
  5. In another bowl, combine the bacon, ground beef, onion, mint, garlic, cinnamon, cumin, paprika and the remaining salt, black pepper, and parsley.
  6. Prepare sausages from the mixture and thread onto the skewers.
  7. Grill for 3–4 minutes per side until cooked well and evenly browned.
  8. Serve with the yogurt mixture.

Nutrition (per serving)

Calories 280, fat 21 g, carbs 5 g, protein 19 g, sodium 1510 mg

 

 

Beef Rump Steak BBQ (Picanha with Farofa)

Serves 4 | Prep. time 10 minutes | Cooking time 10 minutes

Ingredients

Picanha:

  • 2 tablespoons Brazilian sofrito
  • ¼ teaspoon mustard powder
  • 2½ pounds picanha
  • Coarse salt to taste
  • ½ teaspoon dried parsley
  • Lemon pepper or ground black pepper to taste

Farofa:

  • ½ onion, sliced
  • 2 tablespoons fresh cilantro, chopped
  • 1 cup cassava flour
  • ½ cup unsalted butter
  • 4 whole eggs
  • Black pepper and salt to taste

Directions

  1. Preheat the oven or grill to 350°F.
  2. In a mixing bowl, combine the dry parsley, sofrito, mustard and a drizzle of olive oil. Set aside.
  3. Cut the meat into 4 steaks in the direction of the fibers. Season with pepper and salt; coat the steaks with the sofrito mixture.
  4. Grill the steaks until cooked well and evenly. Let cool and slice.
  5. Heat the butter in a medium saucepan or skillet over medium heat.
  6. Add the onion; stir-cook for 2–3 minutes until soft and translucent.
  7. Add the eggs and scramble gently. Mix in the cassava and remove from heat.
  8. Mix in the cilantro. Season with black pepper and salt.
  9. Serve the steaks with the cassava mixture.

Nutrition (per serving)

Calories 742, fat 48 g, carbs 28 g, protein 53 g, sodium 412 mg

 

 

Passion Fruit Mousse (Mousse de Maracuja)

Serves 8 | Prep. time 10 minutes

Ingredients

  • 1 (14-ounce) can sweetened condensed milk
  • 1¼ cups passion fruit pulp
  • 1 quart heavy cream
  • Garnishing: chocolate shavings, cocoa nibs, toasted coconut, or toasted chopped cashews

Directions

  1. Blend the cream in a blender until smooth.
  2. Whisk the milk and passion fruit pulp in a mixing bowl.
  3. Add the cream and combine well.
  4. Transfer the mixture to mousse glasses.
  5. Chill in the refrigerator for 2–4 hours or more if time permits.
  6. Serve chilled topped with garnishes.

Nutrition (per serving)

Calories 449, fat 27 g, carbs 43 g, protein 7 g, sodium 86 mg

 

 

 

**These recipes and more are found in Sarah Spencer’s A Taste of Brazil: Traditional Brazilian Cooking Made Easy with Authentic Brazilian Recipes. To get your copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.

Delicious and Iconic Fast Food Copycat Recipes

Book Name : Delicious and Iconic Fast Food Copycat Recipes
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Burger King’s Copycat French Toast Sticks

Crispy and sweet, Burger King’s French toast sticks is a perfect breakfast choice especially if you’re in a hurry. No need to use forks or knives!

Serves 1 | Prep. time 15 minutes | Cooking time 10 minutes

Ingredients

  • 2 thick slices white sandwich bread
  • 2 eggs
  • ¼ cup whole milk
  • ½ teaspoon cinnamon
  • ½ teaspoon vanilla extract
  • ¼ teaspoon nutmeg
  • Pinch of salt
  • 2 tablespoons butter, more if needed
  • Syrup or favorite jam to serve

Preparation

  1. Toast the bread in a toaster or oven until crispy. Let cool, and cut off the crust, and cut each slice into 4 equal strips.
  2. Add the eggs and milk to a bowl and whisk until smooth. Add vanilla, cinnamon, nutmeg, and salt.
  3. Let the butter melt in a cast iron skillet over medium heat.
  4. In the meantime, dip the toasted bread pieces into the egg mixture so they are well-covered on all sides. Remove from the egg mixture and let drip a bit to remove excess egg mixture.
  5. Place in the skillet and cook on each side until golden brown and crispy.
  6. Serve warm with syrup.

Nutritional facts per serving

Calories 218, fat 6 g, carbs 30 g, Protein 10 g, sodium 180 mg

 

 

Arby’s Copycat Beef N’ Cheddar Sandwich

Satisfy your Arby’s cravings with this copycat recipe of Beef N’ Cheddar that tastes as delicious as its restaurant counterpart. So tasty, thanks to its signature red and cheesy sauce.

Serves 2 | Prep. time 15 minutes | Cooking time 15 minutes

Ingredients

For the sandwiches

  • ½ pound deli roast beef, sliced very thin
  • 2 onion buns
  • Butter as needed
  • Fries for serving
  • Dill pickles for serving

For the red sauce

  • ¼ cup ketchup
  • 2 teaspoons Worcestershire sauce
  • ½ teaspoon white vinegar
  • ½ teaspoon white sugar
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic salt
  • ¼ teaspoon salt
  • 1 dash hot sauce or to taste

For the cheese sauce

  • 1 tablespoon half and half
  • ½ cup Cheez Whiz or other processed cheese spread
  • ¼ cup shredded aged cheddar cheese

Preparation

  1. Preheat the oven to 325°F (163°C).
  2. Wrap the deli roast beef in foil and place in the oven to warm for 10-15 minutes.
  3. Whisk all the red sauce ingredients in a small bowl and set aside.
  4. Add the cheese sauce ingredients to a microwave-safe bowl. Warm in the microwave for an increment of 30 seconds, whisking until smooth and hot.
  5. Slice the onion buns in 2 and butter the interior of each piece. In a skillet, warm the buns buttered side down over medium heat until golden and warm, about 1-2 minutes.
  6. Add a generous spoonful of the red sauce to the bottom half of the onion buns and pile half of the roast beef slices.
  7. Generously add some warmed cheese sauce on top of the roast beef.
  8. Top with the remaining half of the onion bun. Repeat for the other sandwich.
  9. Serve immediately with a side of fries and dill pickles if desired.

Nutritional facts per serving

Calories 553, fat 17 g, carbs 51 g, Protein 49 g, sodium 1998 mg

 

 

McDonald’s Copycat Big Mac

McDonald’s menu offers a variety of burgers, but none as filling and big than the Big Mac.

Serves 4 | Prep. time 15 minutes | Cooking time 10 minutes

Ingredients

  • 1¼ pounds ground beef chuck
  • Kosher salt and freshly ground black pepper, to taste
  • 3 tablespoons butter, softened, separated
  • ¼ cup Big Mac sauce
  • 4 slices American cheese
  • 1½ tablespoons minced onion
  • 12 dill pickle slices
  • Shredded iceberg lettuce, as needed
  • 4 (3-piece) hamburger buns with sesame seeds on top*

Big Mac sauce

  • 1 cup mayonnaise, Miracle Whip works best
  • 2 tablespoons sweet relish
  • 2 tablespoons Thousand Island salad dressing

Preparation

  1. Whisk all the Big Mac sauce ingredients in a small bowl until smooth. Cover and refrigerate.
  2. Form 8 patties of even sizes with the ground beef. Season generously with salt and pepper on both sides.
  3. In a cast iron skillet, melt half of the butter over medium-high heat. Cook the burgers for about 3 minutes per side. Transfer to a plate, and cover with foil to keep warm.
  4. Preheat the oven to 350°F (177°C). Butter the inside of the buns. Place the buns, buttered side down on a baking sheet lined with parchment paper and bake for 4-5 minutes or until warm.
  5. To assemble the Big Mac, place one patty on the bottom bun, cheese slice, middle bun, shredded lettuce, diced onion, second patty, a spoonful of Big Mac sauce, 3 pickle slices, and cover with the top bun.
  6. Serve warm.

Nutritional facts per serving

Calories 445, fat 36 g, carbs 1 g, Protein 27 g, sodium 720 mg

 

 

Chick-fil-A’s Copycat Chicken Nuggets with Honey Mustard Dipping Sauce

Recreate your favorite Chick-fil-A juicy, tender, and crispy breaded chicken bites with its matching to-die-for honey mustard sauce in just 25 minutes.

Serves 4 | Prep. time 15 minutes | Cooking time 15 minutes

Ingredients

  • 1 egg
  • ¾ cup milk
  • ¼ cup dill pickle juice
  • 2 large chicken breasts, cut into bite-sized pieces
  • Salt and pepper to taste
  • 1¼ cups all-purpose flour
  • 2 tablespoons powdered sugar
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • ½ cup canola oil

Dipping sauce

  • ½ cup plain Greek yogurt
  • 1½ tablespoons yellow mustard
  • 1 tablespoon Dijon mustard
  • 2 tablespoons honey

Preparation

  1. Mix egg, milk, and pickle juice in a bowl until well combined. Season chicken pieces with salt and pepper and then add to the egg mixture. Refrigerate for at least 2 hours to marinate.
  2. In another bowl, add flour, powdered sugar, salt, and pepper. Mix well until combined.
  3. Transfer chicken from the marinade into the flour mixture. Toss and fold to coat thoroughly and evenly on all sides.
  4. Heat ½ cup of oil in a large pan over medium-high heat. The oil is hot enough if it sizzles when you sprinkle a little of the flour mixture on top but if it pops, it’s too hot. Lower temperature if this happens.
  5. One at a time, slowly add chicken into the hot oil. Allow spacing between pieces. Deep fry pieces for about 3 to 4 minutes until one side is lightly brown. Using tongs, turn pieces over and continue cooking for another 3 to 4 minutes. Transfer to a plate lined with paper towels.
  6. To make the dipping sauce, combine Greek yogurt, both mustards, and honey in a bowl. Mix well. Serve on the side with hot chicken pieces.

Nutritional facts per serving

Calories 395, fat 6 g, carbs 45 g, Protein 39 g, sodium 1434 mg

 

 

Long John Silver’s Copycat Fried Fish

If you’ve always wanted to make Long John Silver’s Fried Fish, then this recipe is for you. Enjoy this with a serving of crispy French fries and dips of your choice.

Serves 4 | Prep. time 20 minutes | Cooking time 5 minutes

Ingredients

  • Canola oil for frying
  • 1½ pounds frozen cod fillets, thawed
  • 1 cup all-purpose flour
  • ½ cup corn flour
  • 4 tablespoons cornstarch
  • 1 teaspoon MSG (flavor enhancer)
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon white pepper
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 cups cold club soda
  • Sea salt to taste
  • French fries to serve

Preparation

  1. Warm 3 inches of oil in a frying pot over medium-high heat to 350°F (177°C) or use a deep fryer. Reduce the heat to medium-low.
  2. While the oil is warming up, pat the fish dry with a paper towel and cut it into four 3-ounce portions. Set aside.
  3. Add the flour, cornflower, cornstarch, MSG, paprika, garlic powder, onion powder, white pepper, baking powder, and baking soda to a bowl and whisk until well combined.
  4. Add the club soda and whisk until smooth and lump-free. The batter should be thick.
  5. Transfer the fish fillets into the batter one by one, and coat with batter on all sides.
  6. Working in batches, gently lower the battered cod fillets into the hot oil and fry for 3–5 minutes, flipping over after 2 minutes.
  7. Season the fish with sea salt to taste and serve warm with French fries.

Nutritional facts per serving

Calories 467, fat 20 g, carbs 37 g, Protein 32 g, sodium 1210 mg

 

 

 

***These recipes and more are found in Lina Chang’s Fast Food Copycat Recipes: Making Popular Restaurants’ Most Iconic Fast Food Dishes at Home. To get your copy, click on the photo below or click here.

To download a copy of the featured recipes, click here.

Delicious 1980s Vintage Recipes

Book Name : Delicious 1980s Vintage Recipes
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Bacon-Wrapped Smokies

Serves 16 | Prep time 15 minutes | Cooking time 40 minutes

Ingredients

  • 1 pound bacon slices, cut into thirds
  • 1 (14-ounce) package beef cocktail wieners
  • ¾ cup brown sugar

Directions

  1. Preheat the oven to 325°F (163°C).
  2. Wrap each cocktail wiener with a piece of bacon and then secure it with a toothpick.
  3. Arrange the wrapped wieners onto a large baking sheet and sprinkle with brown sugar.
  4. Bake for about 40 minutes. Serve warm.

Nutrition (per serving)

Calories 214, fat 14.5 g, carbs 8.8 g, sugar 7.7 g, Protein 11.4 g, sodium 805 mg

 

 

 

Beef Stroganoff

Serves 6 | Prep time 15 minutes | Cooking time 20 minutes

Ingredients

  • 4½ cups uncooked noodles
  • 1 pound lean ground beef
  • ½ pound fresh mushrooms, sliced
  • 1 large onion, halved and sliced
  • 3 garlic cloves, minced
  • 1 tablespoon butter
  • 2 tablespoons all-purpose flour
  • 1 (14½-ounces) can low-sodium beef broth
  • 2 tablespoons tomato paste
  • 1 cup sour cream
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper

Directions

  1. In a pan of lightly salted boiling water, cook the noodles for about 8–10 minutes or according to the package’s instructions.
  2. Through a strainer, drain the noodles and then rinse with cold water.
  3. Again, drain the noodles completely and set them aside.
  4. Meanwhile, heat a large saucepan over medium heat and cook the beef, mushrooms, and onion for about 8–10 minutes. Add garlic and cook for about 1 minute.
  5. Remove from the heat and drain the grease completely.
  6. Transfer the beef mixture into a bowl and cover with a piece of foil to keep warm.
  7. In the same pan, melt butter over medium heat. Add in the flour and stir until smooth.
  8. Slowly, add in the broth and tomato paste and bring to a boil.
  9. Cook for about 2 minutes, stirring occasionally.
  10. Stir in the cooked beef mixture, sour cream, salt, and black pepper and cook for about 3–4 minutes, stirring continuously. Divide the noodles onto the serving plate.
  11. Top with beef mixture and serve.

Nutrition (per serving)

Calories 380, fat 16.4 g, carbs 27.8 g, sugar 2.8 g, Protein 30 g, sodium 262 mg

 

 

Turkey and Almond Casserole

Serves 8 | Prep time 15 minutes | Cooking time 40 minutes

Ingredients

For the casserole

  • Olive oil cooking spray
  • 2 (10¾-ounce) cans condensed cream of mushroom soup, undiluted
  • ½ cup sour cream
  • ½ cup mayonnaise
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons onion, chopped
  • 1 teaspoon salt
  • ½ teaspoon ground white pepper
  • 5 cups cooked turkey meat, cubed
  • 3 cups cooked rice
  • 1 (8-ounce) can sliced water chestnuts, drained
  • 4 celery ribs, chopped
  • 1 cup almonds, sliced

For the topping

  • 1½ cups Ritz crackers, crushed
  • ⅓ cup butter, melted
  • ¼ cup almonds, sliced

Directions

  1. Preheat oven to 350°F (177°C).
  2. Grease a 13 x 9-inch baking dish with cooking spray.
  3. For the casserole, in a bowl, add the soup, sour cream, mayonnaise, lemon juice, onion, salt, and black pepper and mix until well combined.
  4. Add the turkey meat, rice, water chestnuts, celery, and almonds and gently stir to combine.
  5. Place the turkey mixture evenly into the prepared baking dish.
  6. Bake for about 25 minutes.
  7. For the topping, in a bowl, add all ingredients and mix until a crumbly mixture forms.
  8. After 25 minutes of baking, remove the baking dish from the oven and evenly sprinkle the top with topping mixture.
  9. Bake for about 10–15 minutes or until the top becomes golden brown.

Nutrition (per serving)

Calories 641, fat 34.4 g, carbs 47.9 g, sugar 4.4 g, Protein 34.6 g, sodium 980 mg

 

 

Blackened Salmon Fillets

Serves 4 | Prep time 10 minutes | Cooking time 10 minutes

Ingredients

  • ¼ teaspoon dried oregano
  • ¼ teaspoon dried basil
  • ¼ teaspoon dried thyme
  • 2 tablespoons paprika
  • 1 tablespoon cayenne pepper
  • 1 tablespoon onion powder
  • 2 teaspoons salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon ground white pepper
  • 4 skinless, boneless salmon fillets
  • ½ cup unsalted butter, melted

Directions

  1. In a small bowl, mix together the dried, spices, salt, black pepper, and white pepper.
  2. Coat the salmon fillets with ¼ cup of the melted butter evenly and sprinkle with spice mixture.
  3. Drizzle one side of each salmon fillet with half of the remaining butter.
  4. Heat a large, heavy-bottomed skillet over high heat.
  5. Place the salmon fillets, buttered side down, and cook for about 3-5 minutes.
  6. Flip the fillets and drizzle the top with the remaining butter.
  7. Cook for about 3–5 minutes or until blackened.
  8. Serve hot.

Nutrition (per serving)

Calories 400, fat 31.6 g, carbs 3 g, sugar 0.5 g, Protein 28.3 g, sodium 950 mg

 

 

Lemon Cake

Serves 12 | Prep time 20 minutes | Cooking time 35 minutes

Ingredients

For the cakes

  • 3¼ cups all-purpose flour
  • 1 tablespoon baking powder
  • ⅛ teaspoon salt
  • 1 cup plus 2 tablespoons butter, softened
  • 2¼ cups white sugar
  • 6 eggs, whites, and yolks separated
  • 1 cup plus 2 tablespoons milk
  • 1¾ teaspoons fresh lemon juice
  • ¾ teaspoon lemon peel, grated

For the filling

  • 2¼ cups white sugar
  • 5½ tablespoons all-purpose flour
  • 1 egg, beaten
  • ½ cup fresh lemon juice
  • 2 tablespoons lemon peel, grated
  • 2 tablespoons butter

Directions

  1. Preheat the oven to 350°F (177°C).
  2. Grease 3 (9-inch) cake pans with cooking spray and then dust each with a little flour.
  3. For the cake, in a bowl, add flour, baking powder, and salt and mix well.
  4. In another bowl, add butter, and with an electric mixer, beat until smooth and creamy.
  5. Add the sugar and beat until fluffy.
  6. Add the egg yolks, one at a time, beating well after each addition.
  7. Add in the flour mixture, alternating with milk until well combined.
  8. Add in the lemon juice and lemon peel, and mix until just combined.
  9. In a clean glass bowl, add the egg whites, and with a clean electric mixer, beat until stiff peaks form.
  10. Gently fold ⅓ of the whipped egg whites into the flour mixture.
  11. Add the remaining whipped egg white and gently stir to combine.
  12. Divide the mixture into the prepared cake pans evenly.
  13. Bake for about 25–30 minutes or until a toothpick inserted in the center comes out clean.
  14. Remove the cake pans from the oven and place them onto the wire racks to cool for about 10 minutes.
  15. Then invert the cakes onto the wire racks to cool completely.
  16. Meanwhile, for the filling, in a saucepan, add the sugar, flour, egg, lemon juice, peel, and beat until well combined.
  17. Place the saucepan over low heat and cook until the mixture almost comes to a boil, stirring continuously.
  18. Cook for about 1 minute, stirring continuously.
  19. Add the butter and beat until melted completely.
  20. Remove from the heat and set aside to cool.
  21. Arrange the cakes onto a smooth surface.
  22. With a serrated knife, slice each cake in half horizontally and evenly.
  23. Repeat with the remaining cake layers and filling, ending with a layer of lemon filling on the top of the cake.
  24. Cut into desired-sized slices and serve.

Nutrition (per serving)

Calories 624, fat 22.7 g, carbs 100.8 g, sugar 68.3 g, Protein 8.6 g, sodium 210 mg

 

 

These recipes and more are found in Louise Davidson’s Retro Cookbook – The Most Popular Vintage Recipes from the 1980s. To get your copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.

Delicious Everyday Slow Cooker Recipes

Book Name : Delicious Everyday Slow Cooker Recipes
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Italian Meatball Soup Recipe

This hearty soup is also surprisingly refreshing. Try some Italian-style soup for your next meal—you won’t regret it.

Serves: 8 – Prep. Time: 10 minutes – Cooking Time: 7 hours

Nutritional facts per serving: Calories 287, Total Fat 13 g, Carbs 30 g, Protein 16 g, Sodium 1134 mg

Ingredients

  • 2 cans (14½ ounces each) Italian-style tomatoes, diced, undrained
  • 2 bags (12 ounces each) Italian-style turkey meatballs, thawed and cooked
  • 1 can (15 ounces) black beans, rinsed, drained
  • 1 can (14 ounces) seasoned chicken broth with roasted garlic
  • 1 bag (10 ounces) frozen soup vegetables
  • Some fresh oregano (optional)

Preparation

  1. Mix everything except the oregano in a bowl.
  2. Transfer the mixture to your slow cooker and cook on LOW for 6 to 7 hours. You can also cook on HIGH for 3 to 3½ hours if you are in a hurry.
  3. Transfer to a bowl and sprinkle with oregano, if desired.
  4. Serve and enjoy.

 

 

Simple Balsamic Chicken

Cooked and topped with balsamic vinaigrette—doesn’t that sound delightful?

Serves: 6 – Prep. Time: 15 minutes – Cooking Time: 4 hours

Nutritional facts per serving: Calories 340, Total Fat 18 g, Carbs 4 g, Protein 39 g, Sodium 670 mg

Ingredients

Balsamic Chicken:

  • 2½ pounds boneless skinless chicken thighs
  • 2 tablespoons balsamic vinaigrette dressing
  • 2 garlic cloves, minced
  • Non-stick cooking spray

Topping:

  • ¼ cup balsamic vinaigrette dressing
  • 3 cups cherry tomatoes, halved
  • 1 cup fresh basil leaves, coarsely chopped

Preparation

  1. Grease a slow cooker and then cover the bottom with a layer of chicken thighs.
  2. Pour the rest of the balsamic chicken ingredients over the chicken.
  3. Cook everything on LOW for 4 to 4½ hours. Make sure that the chicken’s internal temperature reaches at least 165˚F.
  4. Transfer the chicken to a plate, discarding the liquid.
  5. Mix tomatoes, basil, and dressing. Garnish the chicken with the tomato salad and serve.

 

 

Coffee Roast Beef Recipe

Coffee gives the beef a special tang. Your guests will reach for second helpings right after the first bite.

Serves: 12 – Prep. Time: 10 minutes – Cooking Time: 8 hours

Nutritional facts per serving: Calories 199, Total Fat 11 g, Carbs 2 g, Protein 22 g, Sodium 342 mg

Ingredients

Meat Rub:

  • 5 cloves garlic, minced
  • 1½ teaspoons salt
  • ¾ teaspoons pepper, ground

Beef:

  • 3½ – 4 pounds boneless beef chuck roast
  • ¾ cup brewed coffee, strong

Sauce:

  • 2 tablespoons cornstarch
  • ¼ cup water, cold

Preparation

  1. Mix together the meat rub ingredients, then rub it all over the beef.
  2. Place the seasoned meat into the crock pot and cover with coffee.
  3. Cook everything on LOW for 8 to 10 hours.
  4. Transfer the beef to a plate and keep warm.
  5. Transfer the liquid in the crockpot to a saucepan and remove the fat.
  6. Bring the liquid to a boil.
  7. Mix the cornstarch and water together, then slowly pour into the boiling liquid. Cook for 1 to 2 minutes.
  8. Pour the sauce over the meat and serve.

 

 

Saucy Ribs Recipe

These ribs doused in sauce will make you want to get your hands dirty.

Serves: 4 – Prep. Time: 10 minutes – Cooking Time: 5 hours

Nutritional facts per serving: Calories 242, Total Fat 15 g, Carbs 26 g, Protein 25 g, Sodium 81 mg

Ingredients

  • 1½ cups ketchup
  • ½ cup packed brown sugar
  • ½ cup white vinegar
  • 2 teaspoons seasoned salt
  • ½ teaspoon liquid smoke (optional)
  • 2 pounds boneless country-style pork ribs

Preparation

  1. Mix all of the ingredients except for the meat together in the slow cooker.
  2. Place the ribs in the sauce and cook everything on LOW for 5 to 6 hours.
  3. Transfer the ribs to a plate and remove the fat from the sauce before drizzling over the ribs.
  4. You can thicken the sauce by bringing it to a boil and reducing it to your desired consistency.
  5. Place the ribs and sauce on a shallow plate and serve.

 

 

Chickpea Curry Recipe

Try some of this creamy, tasty curry if you’re in the mood for something different and delicious over a bowl of rice.

Serves: 6 – Prep. Time: 10 minutes – Cooking Time: 6 hours

Nutritional facts per serving: Calories 180, Total Fat 7 g, Carbs 24 g, Protein 7 g, Sodium 399 mg

Ingredients

  • 2 tablespoons cooking oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 teaspoons curry paste
  • Salt, to taste
  • 2 cans (15 ounces each) chickpeas, cooked, undrained
  • 1 can diced tomatoes (optional)

Preparation

  1. Sauté onions and garlic in oil for 5 minutes.
  2. When the onions and garlic become aromatic, add in the curry paste and cook for another minute.
  3. Pour the beans into the crockpot and then pour the onion mixture and tomatoes over them.
  4. Cook everything on LOW for 5 to 6 hours.
  5. Transfer everything to a bowl and serve with your chosen side dish.

 

 

Party Crab Dip Recipe

Crab dip is amazing with vegetables, pretzels, bread, and/or celery sticks. Make this for your next party, and your guests will love you for it.

Serves: 20 – Prep. Time: 30 minutes – Cooking Time: 3 hours

Nutritional facts per serving: Calories 70, Total Fat 6 g, Carbs 4 g, Protein 1 g, Sodium 125 mg

Ingredients

  • 1 pound crab meat
  • 3 packages (8 ounces each) cream cheese, diced into cubes
  • ½ cup buffalo wing sauce or salsa
  • 1 can chilies and tomatoes, drained
  • ½ cup milk
  • 2 lemons (optional)

Preparation

  1. Turn your crockpot on HIGH and place the cream cheese inside.
  2. When the cream cheese starts to melt, add in the rest of the ingredients (except the lemons).
  3. Cook everything on LOW for 2 to 3 hours, stirring every half hour.
  4. Place your crockpot in the middle of the table and serve with your favorite snacks.
  5. You can line the sides of the crockpot with lemons, if desired.

 

 

Stuffed Apples Recipe

Apples are good on their own, but filling them with oats and spices really brings out that sweet apple taste.

Serves: 4 – Prep. Time: 5 minutes – Cooking Time: 1 hour 30 minutes

Nutritional facts per serving: Calories 321, Total Fat 4 g, Carbs 64 g, Protein 10 g, Sodium 77 mg

Ingredients

  • 7 Gala apples, cored
  • ½ stick butter
  • ¼ cup water

Apple Filling:

  • ½ cup oats
  • ½ cup brown sugar
  • 3 teaspoons cinnamon
  • 1 teaspoon allspice

Preparation

  1. Peel the tops of the apples and mix the apple-filling ingredients.
  2. Stuff each apple with the apple filling.
  3. Pour the water into the crockpot and then carefully place the apples, side by side, into the water.
  4. Divide the butter into 7 slices, then top each of the stuffed apples with a slice of butter.
  5. Cook everything on HIGH for 3 to 4 hours.
  6. Transfer each apple to its own plate and serve.

 

 

 

***These recipes and more are found in Louise Davidson’s 5 Ingredient Slow Cooker Cookbook: From Crock Pot to Table Everyday Slow Cooker Recipes. To get your copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.

Irresistible Pasta Recipes for the Whole Family!

Book Name : Irresistible Pasta Recipes for the Whole Family!
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Homemade Pasta Dough

Makes about 1 pound of pasta (enough to make 25-30 ravioli or 4-6 servings) | Prep. time 1 hour 45 minutes | Cooking time 3 minutes

Ingredients

  • 1 pound (3⅓ cups) Semolina flour or all-purpose flour, sifted
  • 4 whole eggs plus 1 yolk
  • ¼ cup extra-virgin olive oil
  • ½ teaspoon sea salt
  • 1-2 tablespoons water, or as needed

Directions

  1. Pile the flour on a clean dry work surface, in a heap about 8 inches wide.
  2. Make a well in the center.
  3. Crack all the eggs and then pour the extra yolk into the well and add the olive oil, salt, and water.
  4. Using a fork, beat the eggs together with olive oil, water, and salt. Be careful not to break the sides of the well or the egg mixture will run. You may do this in a bowl if you fear that the liquid will run all over the work surface.
  5. Using the fork, begin to incorporate the flour into the egg mixture. The dough may be lumpy.
  6. When liquid ingredients are well incorporated and the mixture is no longer runny, start mixing it with your hands. You can wet your hands first if the dough is dry.
  7. When the mixture has become homogeneous, begin kneading on a floured surface. Again, wet your hands if the dough seems too dry and stiff.
  8. Use your body weight to stretch and not tear the dough. Use the heels of your palms and knead until it is smooth and velvety (about 8-15 minutes).
  9. Wrap the dough in plastic and let it rest for at least 1 hour. It may be refrigerated or frozen for later use.
  10. To shape, the dough should be at room temperature.
  11. Roll and cut it into the desired shape.
  12. To cook, boil in about 6 quarts of water for 1 pound of pasta.
  13. Freshly made pasta will cook in 1-3 minutes.

 

 

Alfredo Sauce

Serves 2 | Prep. time 15 minutes | Cooking time 10–15 minutes

Ingredients

  • ½ cup butter
  • 8 ounces cream cheese
  • 2 teaspoons garlic powder
  • 2 cups milk
  • 6 ounces Parmesan, grated
  • ¼ teaspoon black pepper (or to taste)

Directions

  1. Start by melting the butter in a nonstick saucepan and adding the cream cheese and garlic powder.
  2. Whisk until smooth and slowly add the milk, making sure it does not form any lumps.
  3. Mix in the Parmesan and black pepper, removing it from the heat once it reaches the desired consistency.
  4. If the sauce has thickened more than you prefer, add a bit more milk.
  5. Once done, mix in some pasta and serve while hot.

PAIRING SUGGESTIONS: Goes well with pasta like Spaghetti, Linguine, and Angel Hair

 

 

Creamy Tuscan Chicken Pasta

The traditional Tuscan flavors of spinach, garlic, cream, and Parmesan make this a decadent and delicious meal to enjoy with your family

Serves 4 | Prep. time 20 minutes | Cooking time 25 minutes

Ingredients

  • ½ pounds spaghetti pasta, cooked
  • 2 tablespoons olive oil
  • 2 pounds chicken tenders
  • Salt and pepper to taste
  • 2 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 2 cups baby spinach
  • 8 ounces sun-dried tomatoes in oil, drained
  • 1 tablespoon Italian seasoning
  • 2 cups heavy cream
  • ½ cup chicken stock
  • ½ cup Parmesan cheese

Directions

  1. In a large skillet, heat the olive oil and butter.
  2. Season the chicken tenders with salt and pepper and cook them until golden. Remove them to a plate and keep them warm.
  3. To make the sauce, melt the butter in the same skillet. (Do not clean the skillet.) Add the minced garlic, spinach, sun-dried tomatoes, and Italian seasoning and cook over medium heat.
  4. When the spinach begins to wilt, add the cream and chicken stock and bring it to a simmer.
  5. When the sauce has thickened up, remove it from the heat and add the grated Parmesan.
  6. Give everything a good mix and add the chicken and pasta to it, tossing it to coat everything evenly.

Nutrition per serving

Calories 615, fat 20 g, carbs 18 g, Protein 42 g, sodium 284 mg

 

 

 

Tortellini Alla Gigi

The creamy Gigi sauce is a perfect match for the tortellini and gives this dish an elegant note.

Serves 4 | Prep. time 30 minutes | Cooking time 55 minutes

Ingredients

  • 1½ pounds prepared three-cheese tortellini pasta

For the sauce

  • 2 teaspoons extra virgin olive oil
  • 10 ounces sliced mushrooms
  • 1 small onion, finely chopped
  • 4 cloves garlic, minced
  • Salt and pepper, to taste
  • 1 cup dry white wine
  • 30 ounces crushed tomatoes
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • Salt and black pepper to taste
  • ¼ teaspoon red pepper flakes

Other ingredients

  • 1 cup heavy cream
  • 2 teaspoons chopped fresh parsley
  • ½ cup shredded mozzarella
  • 6 slices prosciutto, chopped

Directions

  1. In a skillet over medium-high heat, warm the oil and add the mushrooms. Cook until golden.
  2. Add the onion and garlic, cooking until softened and fragrant. Season with salt and pepper, and after about 2 minutes add the wine to deglaze the bottom of the pan.
  3. Mix in the crushed tomatoes, oregano, parsley, salt, pepper, and red pepper flakes. Bring it to a simmer, reduce the heat, and cook for about 15 minutes. The sauce will reduce.
  4. Meanwhile, in batches, cook the tortellini according to the instructions on the packaging, making sure not to overcook them as the tortellini are very delicate and cook very fast. As soon as it begins to float on top of the boiling water, it is done. Remove them from the water immediately.
  5. To the tomato sauce, add the cream parsley, stirring until well incorporated.
  6. Gently fold in the tortellini, cheese, and prosciutto, making sure to coat everything evenly.
  7. Serve hot.

Nutrition per serving

Calories 121, fat 13 g, carbs 12 g, Protein 16 g, sodium 522 mg

 

 

Lemon Parmesan Spaghetti

Serves 4 | Prep. time 8–10 minutes | Cooking time 20 minutes

Ingredients

  • 1 pound spaghetti or spaghettini (thin spaghetti)
  • 1 cup heavy cream
  • Juice and zest from 1 large lemon
  • ¼ cup brandy
  • ¾ cup Parmesan cheese, grated
  • Lemon slice, for garnish

Directions

  1. Add salted water to a medium saucepan or skillet and heat it over medium heat.
  2. Add the pasta and cook as per package directions. Drain water and set aside.
  3. In the same saucepan, heat the heavy cream, brandy, and lemon juice over low heat.
  4. Boil the mixture over high heat for 7–8 minutes until it thickens.
  5. Mix in the spaghetti and lemon zest and toss well.
  6. Add the cheese; toss again. Serve warm topped with reserved lemon zest.

Nutrition per serving

Calories 714, fat 26 g, carbs 87 g, Protein 20 g, sodium 199 mg

 

 

Italian Ravioli Casserole

An easy dinner recipe with only a few simple ingredients, this casserole is sure to be a family favorite.

Serves 4 | Prep. time 15 minutes | Cooking time 25 minutes

Ingredients

  • 2 (9-ounce) packages fresh cheese ravioli
  • 6 ounces fresh spinach
  • 4 cups chunky pasta sauce, divided
  • ½ teaspoon crushed red pepper flakes
  • 1½ cups shredded Asiago cheese, divided
  • ¼ cup thinly sliced fresh basil

Directions

  1. Preheat the oven to 375°F (191°C) and coat a baking dish with cooking spray.
  2. In a pot of boiling water, cook the ravioli for 3 minutes. Add the spinach and cook just until it wilts. Drain well.
  3. Spread 1½ cups of pasta sauce in the prepared baking pan.
  4. Gently layer on half the ravioli mixture and season with red pepper flakes. Top with half the cheese.
  5. Spread another cup of sauce, the remaining ravioli, and pepper flakes.
  6. Finish with the remaining sauce and top with the remaining cheese.
  7. Cover the dish and bake for 25 minutes, removing the cover in the final 5 minutes and adding the basil.
  8. Garnish with freshly chopped parsley and serve.

Nutrition per serving

Calories 598, fat 26 g, carbs 52 g, Protein 24 g, sodium 1902 mg

 

 

 

***These recipes and more are found in Louise Davidson’s Family Pasta Cookbook: Making Irresistible Italian-Style Pasta Recipes at Home. To get your own copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.

Tex-Mex Super Bowl Copycat Recipes!

Book Name : Tex-Mex Super Bowl Copycat Recipes!
Buy Now

Abuelo’s Jalapeño Cheese Fritters

Cheese lovers, look here! Here’s a perfect copycat recipe for Abuelo’s jalapeño cheese fritters. They’re fun and festive appetizers for any party or holiday gathering. These are so addictive that you won’t be able to stop eating them!

Serves 8 | Prep. time 15 min. | Cooking time 20 min.

Ingredients

Fritters

  • 1 (8-ounce) package cream cheese, softened
  • ½ cup Monterrey cheese, shredded
  • ½ cup cheddar cheese, shredded
  • 3 jalapeños, deseeded and finely chopped
  • 1 teaspoon Lawry’s seasoning
  • Oil for frying

Breading

  • 3 cups breadcrumbs
  • ¼ cup all-purpose flour

Egg Wash

  • 2 eggs
  • ¼ cup water

Directions

  1. Preheat the oven to 300°F and grease a baking sheet with some oil.
  2. In a mixing bowl, mix all the ingredients until well combined.
  3. Form the mixture into 1-inch balls (makes approximately 20 balls). Place onto the prepared sheet and set aside.
  4. Beat the eggs and water together until slightly frothy; set aside.
  5. To two separate bowls, add the flour and breadcrumbs; set aside.

Assembling

  1. Roll the balls in the flour first.
  2. Dunk each ball into the egg wash and then into the breadcrumbs. Toss until evenly coated.
  3. Heat the oil to 350°F and fry the balls until evenly golden brown.
  4. Drain the balls on a paper towel.
  5. Serve with your favorite dip.

 

 

Chipotle’s Guacamole

Whether you’re pairing this with a burrito or chips, this copycat Chipotle guacamole is sure to be everyone’s next favorite dip.

Makes about 4 cups | Prep. time 10 min. 

Ingredients

  • 1 medium jalapeño pepper, seeded and deveined, finely chopped
  • 1 cup diced red onion
  • 2 tablespoons fresh cilantro, chopped finely
  • 8 ripe avocados
  • 8 teaspoons freshly squeezed lime juice
  • 1 teaspoon kosher salt

Directions

  1. Halve avocados using a knife then remove pits and spoon flesh into a large bowl. Add jalapeño pepper, onion, and cilantro. Pour in the lime juice. Sprinkle salt on top. Mash avocado with the rest of the ingredients until everything is well blended and the desired consistency is obtained.
  2. Cover guacamole with plastic wrap until just before serving.

 

 

Chi Chi’s Chili Con Queso

There is nothing like a bowl of chips and warm queso on family movie night, or game day, or at a family barbecue…the list goes on! The good news is that Chi Chi’s recipe is easy and quick to make.

Serves 8 | Prep. time 5 min. | Cooking time 5 min.

Ingredients

  • 1 block Velveeta® cheese
  • ½ teaspoon granulated garlic
  • 1 (4 ½-ounce) canned diced green chilies, drained
  • 1 (4 ½-ounce) can pimiento peppers, drained
  • 1 jalapeño pepper, minced
  • Nacho chips, for serving

Directions

  1. In a microwaveable bowl, melt the Velveeta, checking and stirring often.
  2. Stir in the other ingredients.
  3. Serve warm with nacho chips.

 

 

Chili’s Boneless Buffalo Wings

These boneless wings are perfect if you feel like having something spicy. Have this zesty dish ready in just 45 minutes or less.

Serves 2 | Prep time 30 min. | Cooking time 15 min.

Ingredients

  • 1 cup flour
  • 2 teaspoons salt
  • ½ teaspoon black pepper, ground
  • ¼ teaspoon cayenne pepper, ground
  • 1 egg
  • 1 cup milk
  • 5 cups vegetable oil
  • 2 chicken breasts, boneless and skinless, cut into 6 pieces
  • ¼ cup hot sauce
  • 1 tablespoon margarine
  • 1 blue cheese salad dressing
  • 1 stalk celery, cut into sticks

Directions

  1. In a bowl, mix together flour, salt, peppers, and paprika.
  2. Add egg and milk to a separate bowl and mix well.
  3. Preheat 5 cups oil in a deep-fryer to 375 °F.
  4. Coat chicken pieces into the egg mixture. Allow excess to drip off, then coat with flour mixture. Repeat twice for a double coat.
  5. Transfer breaded chicken onto a plate and refrigerate for about 15 minutes.
  6. Deep-fry each for about 5 minutes or until brown and transfer onto a paper towel-lined plate.
  7. Meanwhile, mix hot sauce and margarine in a bowl. Then, heat in the microwave for about 20 seconds or until melted. Mix well until fully blended.
  8. Place chicken pieces in a large Ziploc bag and add the sauce. Seal bag tightly. Using your hands, mix chicken and sauce together until well-coated.
  9. Serve chicken pieces on a plate with blue cheese dressing and celery sticks on the side.

 

 

Chevy’s Chicken Flautas

These crispy appetizers are great for family game night! With roasted red pepper, corn, cheese, and chicken, they’re colorful and crisp. Tip you need to make the jalapeño jelly ahead of time.

Serves 6 | Prep. time 10 min. | Cooking time 25 min.

Ingredients

  • 1 tablespoon vegetable oil
  • 1 small onion, chopped
  • 1 clove garlic, minced
  • 2 cups shredded cooked chicken
  • 1 cup corn kernels
  • ½ cup prepared salsa
  • ½ cup shredded cheese (cheddar or Mexican blend)
  • Optional fresh cilantro, chopped
  • 6 (10-inch) flour tortillas
  • Cooking oil for frying

Jalapeño Jelly

  • ¾ cup chopped red bell peppers
  • ¾ cup chopped green bell peppers
  • ½ cup diced and seeded jalapeño peppers
  • 2 ¾ cups white sugar
  • ⅓ cup red wine vinegar
  • 1 tablespoon freshly squeezed lime juice
  • 6 tablespoons Certo® liquid pectin

For Serving

  • Salad greens
  • Salsa
  • Guacamole
  • Chipotle aioli

Directions

  1. The day before (or the morning of) making the flautas, prepare the jelly.
  2. In a medium saucepan, combine the peppers, sugar, vinegar, and lime juice. Cook until everything is warm and the sugar is dissolved.
  3. Transfer the mixture to a blender and process for 6–7 seconds.
  4. Pour the mixture back into the saucepan and bring it to a boil. Reduce the heat and simmer for 5 minutes, skimming off any foam.
  5. Stir in the pectin and increase the heat. Bring the jelly to a boil once again, and then remove it from the heat.
  6. Pour the jelly into a clean mason jar, cover, and chill. It will set as it cools.
  7. Prepare the flauta filling. Heat the oil in a medium skillet over medium heat. Add the onion and cook until softened, 2–3 minutes. Add the garlic and cook another minute.
  8. Stir in the chicken, corn, salsa, cheese, and cilantro (if using). Cook just to heat through.
  9. Warm the tortillas in the microwave until they are soft.
  10. In a heavy-bottomed pot or deep skillet, heat 2 inches of oil to 365°F.
  11. Spoon about half a cup of filling into the center of each tortilla and roll them tightly.
  12. Secure them with toothpicks and fry until golden.
  13. Remove the toothpicks and slice the flautas in half, diagonally.
  14. Serve with your choice of toppings and the jalapeño jelly.

 

 

Los Cabos’s Churros

The choux dough that churros are made from is much easier to make than many people realize. Once you get the hang of it, you get to enjoy warm, crisp churros at home, courtesy of this Los Cabos recipe.

Serves 10 | Prep. time 40 min. | Cooking time 15 min. 

Ingredients

  • 6 tablespoons butter
  • 2 ¼ cups water
  • ½ teaspoon salt
  • 1 stick of cinnamon
  • 2 ¼ cups all-purpose flour
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 ½ cups sugar
  • 1 tablespoon ground cinnamon
  • Oil for frying

For the Chocolate Sauce

  • 4 ounces dark chocolate, chopped
  • 2 cups milk
  • 1 tablespoon cornstarch
  • ¼ cup sugar
  • Pinch cayenne pepper

Directions

  1. Prepare the sauce. In a double boiler, melt the chocolate.
  2. Gradually incorporate the milk and whisk in the cornstarch, sugar, and cayenne. Cook until thickened, and then transfer it to a mason jar.
  3. In a saucepan over medium heat, combine the butter, water, and cinnamon stick. Bring the mixture to a boil and remove it from the heat. Take out the cinnamon stick.
  4. Add the flour and stir with a wooden spoon until it comes together in a ball. (This may take a few minutes.)
  5. Add the egg and mix it in. Stir in the vanilla.
  6. Let the dough cool for about 15 minutes and then transfer it to a piping bag.
  7. Meanwhile, heat the oil to 400°F and set out a plate lined with a paper towel.
  8. In a shallow bowl, mix the cinnamon and sugar.
  9. Carefully pipe lengths of the churro dough into the hot oil. Do not crowd the pot, and remove them to the prepared plate when they are golden brown.
  10. Toss them with cinnamon sugar while they’re still warm.
  11. Serve with warm chocolate sauce.

 

 

Chevy’s Blue Agave Margarita

By mixing tequila and Curacao liqueur, you get blue margarita that is sweetened with agave syrup and by adding the traditional sweet and sour flavor we all look for in a Margarita. Just perfect. It’s one of Chevy’s most popular drink and now you can easily make it at home!.

Serves 2 | Prep. time 10 min

Ingredients

  • ½ cup Herradura silver tequila or other favorite tequila brands
  • ¼ cup blue curacao liqueur
  • ¼ cup triple sec liqueur
  • 1 tablespoon agave syrup
  • ½ cup sweet and sour mix*
  • 1 cup ice

Salt-Rimmed Glasses

  • ½ cup kosher salt
  • Pinch of blue food coloring (optional)
  • 2 lime wedges or zest strips

Directions

  1. Mix the salt and food coloring in a shallow bowl.
  2. Rub the rim of each glass with a lime wedge until barely moist.
  3. Dip the rims of the glasses into the salt.
  4. Add the ice and all the ingredients to a cocktail shaker and shake well.
  5. Strain the drink into the glasses and serve.

* You can make your own sweet and sour mix by adding to an airtight container like a Mason jar, equal parts of water, white sugar, fresh lemon juice, and fresh lime juice

 

 

 

***These recipes and more are found in Lina Chang’s Copycat Recipes: Making Tex-Mex Restaurants’ Most Popular Dishes at Home. To get your copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.

Celebrate the Year of the Dragon with Delicious Chinese Takeout Recipes

Book Name : Celebrate the Year of the Dragon with Delicious Chinese Takeout Recipes
Buy Now

Bring the flavors of Chinatown to your table with these restaurant-style Chinese recipes that are so delicious and easy to make!

Egg Drop Soup

Quick and tasty egg soup. This is a simple recipe that everyone will love.

Serves 2 | Prep. time 10 minutes | Cooking time 10 minutes

Ingredients

  • 1 cup chicken broth
  • ¼ teaspoon soy sauce
  • ¼ teaspoon sesame oil
  • 1 teaspoon cornstarch (optional)
  • 2 teaspoons water (optional)
  • 1 egg, beaten
  • 1 drop yellow food coloring (optional)
  • 1 teaspoon chopped fresh chives
  • ⅛ teaspoon salt
  • ½ teaspoon ground white pepper

Directions

  1. Mix the chicken broth, soy sauce, and sesame oil in a wok.
  2. For a thicker soup, bring the water to a boil and dissolve the cornstarch in it; pour it into the boiling broth.
  3. Gently stir in the egg and yellow food coloring (optional).
  4. Season with chives, salt, and pepper.

Nutrition per serving

Calories 45, fat 3 g, carbs 1 g, Protein 3 g, sodium 659 mg

 

 

Spring Rolls

The crispiest and finest spring rolls, packed with vegetables and deep-fried to golden perfection.

Serves 4 | Prep. time 20 minutes | Cooking time 10 minutes

Ingredients

  • 6 ounces pork butt, cut into thin strips
  • 2 tablespoons olive oil
  • 6 ounces cabbage, thinly sliced
  • 2 tablespoons green onions, diced

Seasoning

  • 1 tablespoon oyster sauce
  • ¼ cup water
  • 1 teaspoon sesame oil
  • ¼ teaspoon sugar
  • ¼ teaspoon salt
  • 3 dashes ground white pepper
  • 1 packet spring roll wrappers
  • 1 egg, beaten

Directions

  1. Heat the olive oil in a wok. Add the pork and fry until the surface turns white.
  2. Add the cabbage and fry for 10 seconds before adding the seasoning ingredients.
  3. When the cabbage is slightly dry, add green onions and fry for 30 seconds.
  4. Transfer the filling to a large mixing bowl and set it aside to cool.
  5. Place a spring roll wrapper on a flat surface.
  6. Spread 2 tablespoons of the filling lengthwise on the middle of the wrapper.
  7. Dab beaten egg around the wrapper’s outer edges with a small brush or your finger.
  8. Fold the left and right sides of the wrapper tightly over the filling. Turn the spring roll over until you reach the other end of the wrapper, making sure there are no leaks.
  9. Repeat with the remaining wrappers until the filling is gone.
  10. Heat 2–3 inches of oil in a wok. Deep fry the spring rolls in batches until golden brown.
  11. Remove the spring rolls with a slotted spoon and drain the excess oil on a plate lined with paper towels before serving.

Nutrition per serving

Calories 76, fat 2 g, carbs 12 g, Protein 4 g, sodium 161 mg

 

 

Hunan Dumplings

An outstanding traditional Chinese dumpling recipe with a delicious peanut butter sauce that enhances the taste of the steamed dumplings.

Serves 12 | Prep. time 25 minutes | Cooking time 17 minutes

Ingredients

Dumplings

  • ½ pound lean ground beef
  • 1 green onion, minced
  • 1 clove garlic, minced
  • 1 teaspoon grated ginger
  • 1 tablespoon sesame oil, toasted
  • 1 teaspoon soy sauce
  • ½ teaspoon fish sauce
  • ½ teaspoon sambal oelek
  • ¼ teaspoon ground white pepper
  • 48 wonton wrappers
  • 2 tablespoons whole milk

Sauce

  • ½ cup creamy peanut butter
  • ¼ cup water
  • ¼ cup low-sodium soy sauce
  • ¼ cup unpasteurized honey
  • 3 tablespoons rice vinegar
  • 2 tablespoons toasted sesame oil
  • ½ teaspoon fish sauce
  • 2 cloves garlic, minced
  • 1 teaspoon grated ginger

Garnish

  • 1–2 tablespoons toasted sesame seeds

Directions

  1. To make the dumplings, in a bowl, mix together all of the ingredients except for the wrappers and milk.
  2. Arrange 12 wonton wrappers on a smooth surface.
  3. Place about ½ teaspoon of beef mixture in the center of each wrapper.
  4. Brush the edges with a little milk and then fold each wrapper in half.
  5. Press the edges to seal the filling.
  6. Repeat with the remaining wrappers.
  7. To make the sauce, in a small saucepan, bring all of the ingredients to a simmer over medium-low heat, beating continuously.
  8. Remove from heat and set aside.
  9. In a large pan of salted boiling water, cook the dumplings in 2–3 batches for 2–3 minutes.
  10. With a slotted spoon, transfer the dumplings to a paper towel-lined plate to drain.
  11. Garnish with sesame seeds and serve alongside the sauce.

Nutrition (per serving)

Calories 531, fat 12.4 g, carbs 83 g, Protein 21.6 g, sodium 1136 mg

 

 

General Tso’s Chicken

General Tso’s Chicken is reportedly America’s favorite Chinese takeout dish, with battered chicken in a sweet and sour sauce laced with chili.

Serves 4 | Prep. time 25 minutes | Cooking time 10 minutes

Ingredients

  • 1¼ pounds skinless chicken thighs
  • 10 dried red Sichuan chilies
  • 2 cloves garlic, minced
  • ½ teaspoon ginger
  • 2 green onions, sliced (optional)
  • 1 teaspoon sesame seeds (optional)
  • 1 cup vegetable oil to fry

Marinade

  • 1 large egg white
  • 1 tablespoon light soy sauce
  • 1 teaspoon dark soy sauce
  • 2 tablespoons Shaoxing wine, rice wine, or dry sherry
  • 2 tablespoons cornstarch

Coating

  • ¼ cup rice flour
  • ¼ cup cornstarch
  • ½ teaspoon salt
  • ¼ teaspoon ground white pepper

Sauce

  • ½ cup chicken stock
  • 2 tablespoons tomato paste
  • 2 tablespoons tomato ketchup
  • 1 tablespoon Shaoxing wine
  • 1 tablespoon rice vinegar
  • 1 tablespoon dark soy sauce
  • 1 tablespoon light soy sauce
  • ¼ cup sugar
  • 1 tablespoon cornstarch

Directions

  1. Cut the chicken into bite-size pieces.
  2. In a mixing bowl, mix all the marinade ingredients and the chicken. Cover with plastic wrap or lid and let marinate for 20 minutes in the refrigerator.
  3. Finely chop the garlic and ginger.
  4. Separate the white and green green onions (green onions) into two bowls by slicing them into small circles.
  5. Mix all of the coating ingredients thoroughly on a flat plate.
  6. In a mixing bowl, mix all of the sauce ingredients; set aside.
  7. In a wok, heat the oil until hot and smoking. Reduce heat to medium-high.
  8. Dip the chicken pieces one at a time into the coating. Shake off any excess flour before carefully lowering them into the hot oil.
  9. Cook the chicken for 3 minutes, turning once. Drain on a plate lined with paper towels.
  10. Pour out all but 1 tablespoon of the oil and return the wok to medium heat.
  11. Fry the chilies, garlic, ginger, and white-green onions (green onions) for 30 seconds.
  12. Stir the sauce with a spoon and then bring it to a boil in the wok, stirring constantly as it thickens.
  13. Add the chicken pieces and stir for 30 seconds to coat them thoroughly.
  14. Remove from heat and add the sesame oil.
  15. Serve immediately sprinkled with the green onion slices and sesame seeds, if desired.

Nutrition per serving

Calories 807, fat 61 g, carbs 45 g, Protein 19 g, sodium 1264 mg

 

 

Beef and Pepper Stir-Fry

Beef and pepper stir-fry, cooked over super-high heat, is a simple, delicious weeknight dish.

Serves 4 | Prep. time 35 minutes | Cooking time 15 minutes

Ingredients

Marinade

  • 1 tablespoons soy sauce
  • 1½ teaspoon sesame oil
  • ½ teaspoon baking soda
  • 2 tablespoons cornstarch
  • 2 teaspoons vegetable oil

Other ingredients

  • 1 ½ pound beef, sliced into thin strips
  • 2 tablespoons vegetable oil like grapeseed oil
  • 4 cloves garlic, minced
  • 2 long hot green peppers, de-seeded and julienned
  • 1 long hot red pepper, de-seeded and julienned
  • 1 green bell pepper, de-seeded and chopped
  • 1 red bell pepper, de-seeded and chopped
  • 1 onion, halved and sliced
  • 1½ tablespoons Shaoxing wine
  • 1 tablespoon soy sauce
  • 1 teaspoon dark soy sauce
  • 1 teaspoon sugar
  • ¼ cup beef stock, more if needed
  • Salt and white pepper to taste
  • Cooked rice for serving

Directions

  1. In a mixing bowl, mix all the marinade ingredients with the beef. Set aside for 35 minutes.
  2. Heat the oil in a wok over high heat. Sear the beef until lightly browned; if the wok is hot enough, the beef should not stick, and you should see a nice, seared color.
  3. Remove the beef to a bowl. Set aside.
  4. Return the wok to medium-high heat before adding the garlic and hot peppers. Stir-fry for 20 seconds in 1 tablespoon of oil, then de-glaze the wok by spreading the wine around it.
  5. Add the onion and bell peppers, and stir-fry for another 2-3 minutes before returning the beef and any juices from the bowl to the wok.
  6. Add sugar and both soy sauces. Stir to coat. Season to taste with salt and white pepper.
  7. Return to high heat and stir-fry for an additional 1–2 minutes or until the peppers have darkened.
  8. If you like more sauce, add the beef stock to de-glaze the wok. Add more if needed. Stir cook for an additional 1-2 minutes.
  9. Serve immediately with rice.

Nutrition per serving

Calories 249, fats 13 g, carbs 11 g, Protein 20 g, sodium 952 mg

 

 

Szechuan Dry Fried Green Beans

One of the most popular Chinese lunches. The combo of ground pork and spices gives an extra flavorful touch to the green beans.

Serves 4 | Prep. time 15 minutes | Cooking time 31 minutes

Ingredients

  • 1 pound green beans
  • ½ teaspoon salt
  • 2 tablespoons vegetable oil
  • ¼ cup ground pork
  • 2 dried red chilies, seeded and chopped
  • 2 cloves garlic, chopped
  • 2 tablespoon pickled mustard greens
  • 1½ teaspoons soy sauce
  • 1 teaspoon rice wine
  • 1 teaspoon sesame oil
  • ⅛ teaspoon sugar

Directions

  1. Heat a nonstick skillet over medium-low heat and cook the green beans and salt for about 20 minutes, stirring occasionally.
  2. Transfer the green beans to a plate.
  3. In the same skillet, heat the oil over medium-high heat and cook the pork for 6–8 minutes or until browned completely.
  4. Add the red chilies and garlic and stir fry for about 30 seconds.
  5. Stir in the pickled mustard greens and stir fry for about 1 minute.
  6. Stir in the cooked green beans, soy sauce, wine, sesame oil, and sugar.
  7. Immediately increase the heat to high and stir fry for about 1 minute.
  8. Serve hot.

Nutrition (per serving)

Calories 155, fat 9 g, carbs 10 g, Protein 10 g, sodium 736 mg

 

 

Shrimp Lo Mein

Quick and tasty shrimp and broccoli lo mein prepared with carrots, bell peppers, and noodles.

Serves 4 | Prep. time 15 minutes | Cooking time 15 minutes

Ingredients

  • 1 tablespoon sesame oil
  • 1½ pounds shrimp, peeled and deveined
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • 1 cup broccoli florets
  • ⅓ cup carrots, sliced thinly
  • 6 ounces cooked lo mein noodles
  • 3 green onions, sliced

Sauce

  • ½ cup soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon sesame oil
  • 1 tablespoon cold water
  • 2 teaspoons cornstarch

Directions

  1. Drizzle the wok with sesame oil. Over medium heat, cook the shrimp, broccoli, peppers, and carrots for about 7 minutes until the vegetables are tender and the shrimp turns pink.
  2. Whisk together the sauce ingredients and add the sauce to the wok. Bring to a boil, then decrease to a simmer.
  3. Stir in the noodles and green onions and cook for about 4 minutes or until warmed.
  4. Serve immediately.

Nutrition per serving

Calories 435, fats 10 g, carbs 49 g, Protein 35 g, sodium 663 mg

 

 

 

***These recipes and more are found in Lina Chang’s Everyday Asian Cooking – Chinatown Recipes. To get your copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.

Easy Everyday Cast Iron Skillet Recipes

Book Name : Easy Everyday Cast Iron Skillet Recipes
Buy Now

Santa-Fe Chicken Breasts

Serves 4 | Prep time 15 minutes | Cooking time 30 minutes

Ingredients

  • 4 (4-ounce) skinless, boneless chicken breasts
  • Kosher salt and freshly ground black pepper, to taste
  • 1 tablespoon Tex-Mex spice blend, more if needed
  • 6 bacon strips, diced
  • 1 tablespoon vegetable oil, more if needed
  • 3 garlic cloves, minced
  • 2 tablespoons freshly squeezed lime juice
  • 2 tablespoons barbecue sauce
  • ½ cups Tex-Mex shredded cheese
  • 1 tablespoon fresh chives, chiseled
  • 1 tomato, deseeded and diced

Directions

  1. If needed, cut the chicken breast in 2 horizontally if the chicken breasts are large and thick.
  2. Brush the chicken breasts with vegetable oil. Evenly season each chicken breast with salt, black pepper, and a Tex-Mex spice blend. Set aside.
  3. In a large cast-iron skillet, cook the bacon over medium heat until crispy. With a slotted spoon, transfer the bacon to a plate lined with paper towels to drain the excess oil.
  4. Leaving the bacon dripping in the skillet, add 1 tablespoon vegetable oil. Warm the oil over medium heat. Add the garlic and chicken breasts. Cook for 4-6 minutes per side or until the internal temperature reaches 165ºF (74ºC).
  5. Add the lime juice and barbecue sauce to the skillet and stir to combine. Turn the chicken breasts over to coat in the sauce.
  6. Top each chicken breast evenly with the cheese. Continue cooking until the cheese starts to melt.
  7. To serve, sprinkle the reserved bacon, chives, and diced tomatoes on top of the chicken breasts. Serve warm.

Nutrition (per serving)

Calories 312, fat 11 g, carbs 15 g, sugar 3 g, Protein 38 g, sodium 610 mg

 

Mongolian Beef

Serves 4 | Prep time 10 minutes | Cooking time 5 minutes

Ingredients

  • 1 pound flat iron steak, sliced thinly against the grain
  • ¼ cup low-sodium soy sauce
  • 1 teaspoon ginger, peeled and grated
  • 2 garlic cloves, minced
  • ¼ cup avocado oil
  • 3-4 green onions, cut into 1-inch slices

Directions

  1. Place the steak slices, soy sauce, ginger, and garlic in a Ziploc bag. Seal the bag and shake to coat well.
  2. Refrigerate the bag to marinate for about 1 hour.
  3. Remove the steak slices from the bag, reserving the marinade.
  4. In a large cast-iron skillet, heat the oil over high heat. Stir-fry the steak slices for about 2-3 minutes.
  5. Stir in the reserved marinade and scallions. Cook for about 1-2 minutes.
  6. Serve hot.

Nutrition (per serving)

Calories 300, fat 15 g, carbs 3 g, sugar 1 g, Protein 37 g, sodium 963 mg

 

Easy Shrimp Fettuccini

Serves 3 | Prep time 15 minutes | Cooking time 6 minutes

Ingredients

  • 2 tablespoons unsalted butter
  • 4 garlic cloves, minced
  • 1 pound shrimp, peeled and deveined
  • ⅛ teaspoon cayenne pepper
  • ¼ teaspoon kosher salt
  • ¼ cup dry white wine
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon flat-leaf parsley, chopped
  • 1 pound fettuccine, cooked according to the package instructions

Directions

  1. In a large cast-iron skillet, melt the butter over medium heat. Sauté the garlic for about 30-60 seconds.
  2. Add the shrimp, cayenne pepper, and salt. Stir to combine.
  3. Stir in the wine and lemon juice and cook for about 3-4 minutes.
  4. Stir in the parsley and remove from the heat.
  5. Add the pasta and stir.
  6. Serve warm.

Nutrition (per serving)

Calories 272, fat 10 g, carbs 4 g, sugar 0 g, Protein 34 g, sodium 621 mg

 

Eggplant Parmesan

Serves 4 | Prep time 15 minutes | Cooking time 40 minutes

Ingredients

  • 1 cup panko breadcrumbs
  • 3 tablespoons olive oil, divided
  • Kosher salt, to taste
  • 2 garlic cloves, minced
  • ½ teaspoon fresh oregano, finely chopped
  • Pinch of crushed red pepper flakes
  • 1 (28-ounce) can crushed tomatoes
  • 1½ pounds small eggplant, halved lengthwise
  • 8 ounces mozzarella cheese, torn into bite-sized pieces
  • ⅓ cup Parmesan cheese, grated
  • 2 tablespoons fresh basil leaves, chopped

Directions

  • Arrange a rack in the top third of the oven and preheat the oven to 400°F (204°C).
  • In a small mixing bowl, stir together the breadcrumbs, 1 tablespoon of the oil, and a pinch of salt. Set it aside.
  • In a 12-inch cast-iron skillet, heat 1 tablespoon of the oil over medium-low heat. Sauté the garlic, oregano, crushed red pepper flakes, and ½ teaspoon of salt for about 30 seconds.
  • Add the tomatoes and stir to combine.
  • Increase the heat to high and bring to a simmer, then reduce the heat to medium-low and simmer for about 5 minutes.
  • Meanwhile, in a large mixing bowl, add the eggplant halves, remaining oil, and salt. Toss until well combined.
  • Remove the skillet with the sauce from the heat.
  • Place the eggplant halves in the skillet cut side down and gently submerge in the sauce.
  • Cover the skillet and bake for about 20-25 minutes or until the flesh of the eggplants is tender.
  • Remove the skillet from the oven and preheat the broiler.
  • Carefully flip each eggplant half and spoon some sauce on top.
  • Evenly sprinkle with the mozzarella, followed by the breadcrumb mixture and Parmesan cheese.
  • Broil for 3-4 minutes or until the cheese is melted and bubbly.
  • Garnish with the basil and serve immediately.

Nutrition (per serving)

Calories 497, fat 24 g, carbs 32 g, sugar 16 g, Protein 26 g, sodium 821 mg

 

Chocolate Brownie

Serves 6 | Prep time 15 minutes | Cooking time 34 minutes

Ingredients

  • ½ cup plus 1 tablespoon unsalted butter, melted and divided
  • 1 cup granulated sugar
  • ¼ cup unsweetened cocoa powder
  • 1½ teaspoons pure vanilla extract
  • ¼ teaspoon kosher salt
  • 3 large eggs
  • 1 cup all-purpose flour
  • 1 cup chocolate chunks

Directions

  1. Preheat the oven to 350°F (177°C).
  2. Grease a 10-inch skillet with 1 tablespoon of melted butter.
  3. In a large mixing bowl, add the melted butter, sugar, cocoa powder, vanilla, and salt.
  4. Add the eggs one at a time to the bowl, beating well after each addition.
  5. Add the flour and mix until just combined, then fold in the chocolate chunks.
  6. Place the mixture into the prepared skillet, and with the back of a spoon, smooth the surface of the mixture.
  7. Bake for about 30-34 minutes or until the center is just set.
  8. Remove the skillet from the oven and serve immediately.

Nutrition (per serving)

Calories 533, fat 26 g, carbs 68 g, sugar 48 g, Protein 8 g, sodium 264 mg

 

 

***These recipes and more are found in Louise Davidson’s Cast-Iron Cookbook: 125 Easy Everyday Cast-Iron Skillet Recipes. To get your copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.

Easy Homemade Bread Recipes

Book Name : Easy Homemade Bread Recipes
Buy Now

No-knead Dutch Oven Bread

If you are tired of kneading bread, then this one is for you.

Makes 1 big loaf | Prep time 90 minutes | Baking time 30–40 minutes

Ingredients

  • 3 cups (390g) all-purpose flour
  • 2 teaspoons (15g) salt
  • 2 teaspoons olive oil
  • 1 teaspoon active dry yeast
  • 1½ cups (360 mL) water

Directions

  1. Place the flour, salt, oil, yeast, and water in a large mixing bowl.
  2. Mix with a big metal or wooden spoon or scraper until a shaggy, sticky dough forms.
  3. Cover the bowl with plastic wrap and let rise for about 8 hours.
  4. Preheat the oven to 450°F (220°C). Place a heatproof bowl filled with water inside the oven to form steam.
  5. Heat a Dutch oven in the oven for 10-15 minutes.
  6. Generously flour a working surface and with floured hands quickly shape the dough into a bread loaf.
  7. Use a sharp knife or a dough-scoring tool to make several cuts on top of the bread so the steam can escape while it bakes.
  8. Transfer the dough to the hot Dutch oven, put the lid on, and bake for about 30 minutes without opening the lid.
  9. Remove the lid and bake for 20 minutes more until golden brown.
  10. Let cool for at least 20 minutes before serving.

Nutrition per loaf

Calories 1457, fat 13.2 g, carbs 287.7 g, sugar 1 g, Protein 40.3 g, sodium 4671 mg

 

 

Easy Artisan Bread

All you need to do is to mix the ingredients and wait for the magic to happen.

Makes 1 big loaf | Prep time 120 minutes | Baking time 30–40 minutes

Ingredients

  • 6½ cups (840 g) all-purpose flour
  • 2 teaspoons (15g) salt
  • 2 tablespoons olive oil
  • 2 teaspoons active dry yeast
  • 3 cups (720 mL) water

Directions

  1. Place the flour, salt, oil, yeast, and water in a large mixing bowl.
  2. Mix with a big metal or wooden spoon or dough scraper until a soggy, sticky dough forms.
  3. Cover the bowl with plastic wrap and let rise for about 2 hours.
  4. Preheat the oven to 450°F (220°C). Place a heatproof bowl filled with water inside the oven to form steam.
  5. Generously flour a working surface and with floured hands quickly shape the bread into a big loaf.
  6. Brush the top with water.
  7. Use a sharp knife or a scoring dough tool to make three slits in the dough and then transfer it to a baking pan lined with parchment paper.
  8. Bake for about 40 minutes.
  9. Let cool for at least 20 minutes before serving.

Nutrition per loaf

Calories 3221, fat 36.3 g, carbs 623.1 g, sugar 2.2 g, Protein 87 g, sodium 4693 mg

 

 

Basic Pizza Dough

The best pizza crust is the one you make from scratch at home. It takes some time, but you can easily double the recipe and freeze the extra for next time.

Makes 2 medium crusts | Prep time 2 hours 10 minutes | Baking time 6-8 minutes( pre-baking)

Ingredients

  • 1 tablespoon sugar
  • 1 ⅓ cups warm water (105°F)
  • 1 (¼ ounce) packet active dry yeast (2 ¼ teaspoons)
  • 3 tablespoons extra-virgin olive oil, plus more for brushing
  • 3 ¾ cups all-purpose flour, plus more for dusting
  • 1 ½ teaspoons salt

Directions

  1. Dissolve the sugar in warm water, and add the yeast. Let it sit until the water becomes frothy (about 10 minutes). Stir in the olive oil.
  2. In a large bowl, mix the flour and salt.
  3. Make a well in the center and pour in the yeast mixture.
  4. Using a wooden spoon, mix until a rough dough is formed.
  5. Place the dough on a floured surface and knead until it becomes smooth and elastic (about 5 minutes).
  6. Prepare two bowls and brush them with olive oil.
  7. Divide the dough in half as equally as possible (about 1 pound per piece).
  8. Place each portion of dough in a prepared bowl, and brush the surface with oil.
  9. Cover with plastic wrap and allow the dough to expand to double its size (about 1 hour and 30 minutes).
  10. Roll out into desired shape and diameter. The dough may be covered with plastic wrap and stored, frozen, for 1 month.
  11. If a pre-baked crust is required, bake at 425°F until lightly browned (about 6-8 minutes).

 

 

Sourdough Bread

Just like the kind you find in a bakery, this sourdough bread will amaze all of your family members.

Makes 1 loaf | Prep time 90 minutes | Baking time 30–40 minutes

Ingredients

Sourdough base

  • 5 tablespoons (50 g) all-purpose flour
  • ¼ cup (60 mL) water

Sourdough bread

  • 1¼ cups (300 mL) lukewarm water
  • 1 teaspoon (4 g) sugar
  • ½ teaspoon (2 g) active dry yeast
  • 2 teaspoons (15g) salt
  • 3½ cups (455 g) all-purpose flour

Directions

  1. Combine the sourdough base ingredients in a large mixing bowl.
  2. Mix until just combined, then let sit and ferment at room temperature for 24 hours.
  3. Combine the lukewarm water, sugar, yeast, salt, and flour in a mixing bowl.
  4. Stir in the sourdough base.
  5. Mix until a soft dough develops.
  6. Place the dough in a lightly floured proofing basket and let it rise for 1 hour.
  7. Carefully transfer the dough to a lightly floured surface and work it a little bit.
  8. Return the dough to the bowl and let it rise for another 30 minutes.
  9. Transfer the dough to a working surface, work it a little bit, and place it in a proofing basket to rest for another 30 minutes.
  10. Preheat the oven to 450°F (220°C).
  11. Transfer the dough to a baking pan lined with parchment paper.
  12. Use a sharp knife or a dough-scoring tool to make a few cuts on top of the bread so the steam can escape while it bakes.
  13. Spray the oven with water.
  14. Bake for about 40 minutes or until a completely golden-brown crust forms.
  15. Let cool for at least 20 minutes before serving.

Nutrition per loaf

Calories 1841, fat 5 g, carbs 386.3 g, sugar 5.4 g, Protein 52.4 g, sodium 4673 mg

 

 

Garlic Butter Artisan Rolls

Flavored with garlic and butter for maximum pleasure! Perfect for dinner or lunch.

Makes 6 rolls | Prep time 120 minutes | Baking time 30 minutes

Ingredients

  • 3 cups (390 g) all-purpose flour
  • 2 teaspoons (15g) salt
  • 2 tablespoons olive oil
  • ½ teaspoon active dry yeast
  • 1½ cups (360 mL) water
  • 3 tablespoons softened butter
  • 1 tablespoon freshly chopped parsley
  • 2 cloves garlic, minced

Directions

  1. Place the flour, salt, oil, yeast, and water in a large mixing bowl.
  2. Mix with a big metal or wooden spoon or dough scraper until a soggy, sticky dough forms.
  3. Cover the bowl with plastic wrap and let rise for about 2 hours.
  4. Preheat the oven to 450°F (220°C). Place a heatproof bowl filled with water inside the oven to form steam.
  5. Generously flour a working surface and with floured hands quickly divide the dough into 6 pieces.
  6. Roll each piece into a circle and place them on a baking pan lined with parchment paper.
  7. Mix the butter, parsley and minced garlic in a bowl.
  8. Brush the rolls with the butter and garlic mixture and make a slit on top of each roll with a sharp knife or a dough scoring tool.
  9. Bake for about 30 minutes.
  10. Let cool for at least 20 minutes before serving.

Nutrition per loaf

Calories 321, fat 11.1 g, carbs 48.2 g, sugar 0.2 g, Protein 6.7 g, sodium 780 mg

 

 

Cranberry, Cinnamon, and Hazelnut Bread

This recipe is perfect for breakfast or brunch. Honey is the super-secret ingredient that makes this bread even more decadent.

Makes 1 big loaf | Prep time 90 minutes | Baking time 30–40 minutes

Ingredients

  • 1½ cups (360 mL) lukewarm water
  • 1 teaspoon (4 g) sugar
  • 2¼ teaspoons (10g) active dry yeast
  • 2 teaspoons (15g) salt
  • 1 teaspoon olive oil
  • ½ cup (170 g) honey
  • 1 teaspoon cinnamon
  • 4½ cups (590 g) all-purpose flour
  • ½ cup (75 g) cranberries
  • 1 cup (125g) chopped hazelnuts

Directions

  1. Combine the water, sugar, and yeast in a large mixing bowl.
  2. Mix with a fork and stir in the salt, olive oil, honey, cinnamon, and flour.
  3. Mix until just crumbly and dough starts to develop.
  4. Knead the dough until it becomes soft and elastic.
  5. Let rise for 1 hour.
  6. Carefully transfer the dough to a lightly floured surface and knead in the cranberries and chopped hazelnuts.
  7. Dust with flour and cover with a clean, dry kitchen towel.
  8. Let rise for 30–40 minutes.
  9. Preheat the oven to 450°F (220°C). Place a heatproof bowl filled with water inside the oven to form steam.
  10. Bake for about 40–45 minutes or until a completely golden-brown crust forms.
  11. Let cool for at least 20 minutes before serving.

Nutrition per loaf

Calories 3151, fat 56.2 g, carbs 595.7 g, sugar 150 g, Protein 73.4 g, sodium 4684 mg

 

 

 

***These recipes and more are found in David Martin’s Artisan Bread Making for Beginners: Easy Bread Recipes to Make at Home for Kneaded, No-Knead, Savory, and Sweet Breads. To get your copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.

Easy Everyday Instant Pot Mediterranean Recipes

Book Name : Easy Everyday Instant Pot Mediterranean Recipes
Buy Now

Minestrone Soup

Serves 8 | Prep. time 10 minutes | Cooking time 8–10 minutes

Ingredients

  • 1 yellow onion, diced
  • 4 cloves garlic, minced
  • 1 carrot, diced
  • 1 cup green beans, cut into ½-inch pieces
  • 2 stalks celery, sliced thinly
  • 2 tablespoons olive oil
  • 4 tomatoes, chopped
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 (14-ounce) can crushed tomatoes
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1½ quarts chicken broth
  • 1 cup elbow pasta
  • 1 (15-ounce) can kidney beans
  • 1 cup parmesan cheese, grated

Directions

  1. Open the top lid of your Instant Pot and press SAUTÉ.
  2. Add the olive oil to the pot and heat it.
  3. Add the onions and stir-cook until soft and translucent.
  4. Add remaining ingredients except for the parmesan. Stir to combine with a wooden spatula.
  5. Close the lid and make sure that the valve is sealed properly.
  6. Press MANUAL and set timer to 5 minutes.
  7. The Instant Pot will start building pressure; allow the mixture to cook for the set time.
  8. When the timer reads zero, press NPR for natural pressure release. It will take 8–10 minutes to release the pressure.
  9. Open the lid and take out the prepared recipe. Serve warm with the parmesan cheese on top.

Nutrition (per serving)

Calories 226, fat 7 g, carbs 36 g, protein 14 g, sodium 1221 mg

 

 

Chicken Lemon Rotisserie

Serves 6 | Prep. time 10 minutes | Cooking time 25 minutes

Ingredients

  • 1 (2½-pound) whole chicken
  • 1½ teaspoons salt
  • 1 teaspoon garlic powder
  • 1 lemon, cut into 4 wedges
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • 1 cup chicken broth
  • ½ teaspoon pepper

Directions

  1. Stuff the lemon wedges into the chicken cavity.
  2. Combine the olive oil, pepper, salt, garlic powder and paprika in a mixing bowl. Rub the top of the chicken with half of this spice mixture.
  3. Open the top lid of your Instant Pot and press SAUTÉ.
  4. Add the chicken to the pot breast side down; stir-cook for 3–4 minutes.
  5. Rub the bottom of chicken the with the remaining spice mixture.
  6. Flip the chicken and cook for 1 more minute. Take out the chicken.
  7. Arrange the trivet inside and place the chicken on it breast side down.
  8. Close the lid and make sure that the valve is sealed properly.
  9. Press MANUAL and set timer to 20 minutes.
  10. The Instant Pot will start building pressure; allow the mixture to cook for the set time.
  11. When the timer reads zero, press NPR for natural pressure release. It will take 8–10 minutes to release the pressure.
  12. Open the lid and take out the prepared recipe. Serve warm.

Nutrition (per serving)

Calories 284, fat 18.5 g, carbs 3 g, protein 25.5 g, sodium 853 mg

 

 

Cacciatore Black Olive Chicken

Serves 4–6 | Prep. time 10 minutes | Cooking time 15 minutes

Ingredients

  • 6–8 bone-in chicken drumsticks or mixed drumsticks and thighs
  • 1 cup chicken stock
  • 1 bay leaf
  • ½ cup black olives, pitted
  • 1 medium yellow onion, roughly chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1 (28-ounce) can stewed tomato puree

Directions

  1. Open the top lid of your Instant Pot.
  2. Add the stock, bay leaf and salt; stir to combine with a wooden spatula.
  3. Add the chicken, tomato puree, onion, garlic powder and oregano; stir again.
  4. Close the lid and make sure that the valve is sealed properly.
  5. Press MANUAL and set timer to 15 minutes.
  6. The Instant Pot will start building pressure; allow the mixture to cook for the set time.
  7. When the timer reads zero, press NPR for natural pressure release. It will take 8–10 minutes to release the pressure.
  8. Open the lid and remove the bay leaf.
  9. Serve warm with the black olives on top.

Nutrition (per serving)

Calories 309, fat 16.5 g, carbs 9 g, protein 30.5 g, sodium 833 mg

 

 

Beef Red Wine Stew

Serves 4–5 | Prep. time 10 minutes | Cooking time 25 minutes

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1½ pounds stew beef, cut into bite sized pieces
  • 1½ cups water
  • 1½ cups red wine
  • ½ teaspoon sage
  • 1 teaspoon thyme
  • ½ teaspoon salt
  • 1 teaspoon pepper
  • 1 red pepper, chopped
  • 2 zucchinis, sliced thin
  • 4 small potatoes or 2 large potatoes, cubed
  • 10 ounces mushrooms

Directions

  1. Open the top lid of your Instant Pot and press SAUTÉ.
  2. Add the olive oil to the pot and heat it.
  3. Add the beef pieces; stir-cook on each side to evenly brown.
  4. Add the rest of ingredients. Stir well.
  5. Close the lid and make sure that the valve is sealed properly.
  6. Press MANUAL and set timer to 20 minutes.
  7. The Instant Pot will start building pressure; allow the mixture to cook for the set time.
  8. When the timer reads zero, press QPR for quick pressure release.
  9. Open the lid and take out the prepared recipe.
  10. Serve warm.

Nutrition (per serving)

Calories 384, fat 11 g, carbs 9 g, protein 32 g, sodium 417 mg

 

 

Classic Salmon Asparagus

Serves 4 | Prep. time 10 minutes | Cooking time 4 minutes

Ingredients

  • 1 pound Alaskan salmon, cut into 4 fillets
  • 1 cup water
  • Salt and pepper to taste

Asparagus:

  • 1 cup cold water
  • 1 pound asparagus
  • Salt and pepper to taste

Directions

Salmon:

  1. Open the top lid of your Instant Pot.
  2. Add the water to the cooking pot; arrange the trivet/steamer basket.
  3. Place the salmon fillets on the steamer basket/trivet. Season to taste with salt and pepper.
  4. Close the lid and make sure that the valve is sealed properly.
  5. Press MANUAL and set timer to 3 minutes.
  6. The Instant Pot will start building pressure; allow the mixture to cook for the set time.
  7. When the timer reads zero, press QPR for quick pressure release.
  8. Open the lid and transfer the salmon to a serving plate.

Asparagus:

  1. Add the cold water to the cooking pot; arrange the trivet/steamer basket.
  2. Place the asparagus on the steamer basket/trivet. Season to taste with salt and pepper.
  3. Close the lid and make sure that the valve is sealed properly.
  4. Press MANUAL and set timer to 1 minute.
  5. The Instant Pot will start building pressure; allow the mixture to cook for the set time.
  6. When the timer reads zero, press QPR for quick pressure release.
  7. Open the lid and arrange the asparagus around the salmon. Season to taste with salt and pepper. Serve warm.

Nutrition (per serving)

Calories 183, fat 8 g, carbs 5 g, protein 24 g, sodium 58 mg

 

 

Lentil Whole Wheat Burgers

Serves 4 | Prep. time 10 minutes | Cooking time 35 minutes

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 2 cloves garlic, minced
  • 1 cup dry brown lentils
  • 1 yellow onion, diced
  • 1 medium carrot, diced
  • 2½ cups water
  • 2 tablespoons blackstrap molasses
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons applesauce
  • 1 (6-ounce) can tomato paste
  • 1½ teaspoons onion powder
  • 1½ teaspoons garlic powder
  • 1 teaspoon mustard
  • ½ teaspoon paprika
  • Dash of ground cayenne
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 4 whole wheat hamburger buns
  • Optional toppings: lettuce, avocado, red cabbage, red onion, mustard and ketchup

Directions

  1. Open the top lid of your Instant Pot and press SAUTÉ.
  2. Add the olive oil to the pot and heat it.
  3. Add the onions and stir-cook for 4–5 minutes until soft and translucent.
  4. Add the garlic; stir-cook for 1–2 minutes until fragrant.
  5. Add the carrot; stir-cook for 7–8 minutes until tender.
  6. Add the other ingredients except for the buns and toppings. Stir to combine.
  7. Close the lid and make sure that the valve is sealed properly.
  8. Press MANUAL and set timer to 20 minutes.
  9. The Instant Pot will start building pressure; allow the mixture to cook for the set time.
  10. When the timer reads zero, press QPR for quick pressure release.
  11. Open the lid and take out the prepared recipe.
  12. Add the mixture over the buns and add toppings to make burgers. Serve warm.

Nutrition (per serving)

Calories 259, fat 3.5 g, carbs 26 g, protein 11 g, sodium 682 mg

 

 

 

These recipes and more are found in Madison Miller’s Effortless Mediterranean Diet Instant Pot Cookbook: Easy Everyday Pressure Cooker Mediterranean Recipes for a Healthy Lifestyle. To get your copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.

Delicious and Healthy Daniel Fast Recipes

Book Name : Delicious and Healthy Daniel Fast Recipes
Buy Now

Embarking on the Daniel Fast journey is not just a dietary choice; it’s a spiritual commitment that involves abstaining from certain foods while focusing on prayer and meditation. If you’d like to try this dietary commitment, here are some wholesome and flavorful recipes that you can try.

Inspiring Blueberry Muffins

Healthy muffins that are bursting with healthy blueberries and bananas. These tasty muffins get extra flavor from the warm spices.

Makes 10 | Prep time 15 minutes | Cooking time 25 minutes

Ingredients

  • Olive oil cooking spray
  • 1 cup oat flour
  • 1 cup old-fashioned oats
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cardamom
  • 1 cup unsweetened applesauce
  • ⅓ cup date honey
  • 2 medium ripe bananas, peeled and mashed
  • 1 teaspoon vanilla extract
  • 1⅓ cups fresh blueberries

Directions

  1. Preheat the oven to 350°F.
  2. Lightly grease 10 cups of a regular muffin tin with cooking spray.
  3. In a large mixing bowl, mix the oat flour, oats, and spices.
  4. In a second bowl, beat the applesauce, honey, and bananas until well combined.
  5. Add the flour mixture and mix until just combined.
  6. Gently fold in the blueberries.
  7. Transfer the mixture into the prepared muffin cups.
  8. Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean.
  9. Remove from oven and place on a wire rack to cool for about 10 minutes.
  10. Carefully invert the muffins onto the wire rack to cool completely before serving.

Nutrition (per serving)

Calories 145, fat 2.7 g, carbs 32.3 g, sugar 18 g, Protein 3.1 g, sodium 3 mg

 

 

Bright Green Soup

A healthy and delicious soup with a creamy texture from avocado.

Serves 4 | Prep time 15 minutes | Cooking time 35 minutes

Ingredients

  • 1 tablespoon coconut oil
  • 1 stalk celery, chopped
  • ½ cup chopped white onion
  • Salt as required
  • 1 teaspoon ground turmeric
  • 2 cloves garlic, minced
  • 1 large head broccoli, cut into florets
  • ¼ teaspoon grated fresh ginger
  • 1 bay leaf
  • ⅛ teaspoon cayenne pepper
  • Pepper as required
  • 5 cups low-sodium vegetable broth
  • 1 small avocado, peeled, pitted, and chopped
  • 1 tablespoon lemon juice
  • 2 tablespoons fresh parsley, chopped

Directions

  1. Heat the oil in a large soup pan over medium heat and saute the celery, onion, and a little salt for about 3–4 minutes.
  2. Add the turmeric and garlic and saute for about 1 minute.
  3. Add more salt, if required, and the remaining ingredients except for the avocado, lemon juice, and parsley. Bring to a boil.
  4. Reduce heat to medium-low and simmer, covered, for 25–30 minutes.
  5. Remove from heat and set aside to cool slightly.
  6. Add the soup and avocado to a blender in batches and pulse until smooth.
  7. Drizzle with lemon juice and serve immediately with a garnishing of parsley.

Nutrition (per serving)

Calories 185, fat 133.6 g, carbs 12.5 g, sugar 2.2 g, Protein 5.7 g, sodium 157 mg

 

 

Beet and Spinach Salad

A salad that’s great as a light lunch. Sweet roasted beets are a great match for the bright spinach, crunchy walnuts, and dressing.

Serves 2-4 | Prep time 30 minutes | Cooking time 1 hour

Ingredients

  • 2 large beets, trimmed
  • 10 ounces fresh spinach, torn
  • ½ cup toasted walnuts
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • Salt and pepper as required

Directions

  1. Preheat the oven to 425°F.
  2. Arrange the beets on a baking sheet and roast for about 1 hour.
  3. Remove from oven and set aside until cool enough to handle.
  4. Peel the beets and then chop them. Let cool completely.
  5. Place the chopped beets, spinach, and walnuts in a salad bowl and mix.
  6. Place the olive oil, vinegar, salt, and pepper in a bowl and beat until well combined.
  7. Pour the dressing over the salad and toss to coat.
  8. Serve immediately.

Nutrition (per serving)

Calories 196, fat 16.6 g, carbs 9.1 g, sugar 4.5 g, Protein 6.6 g, sodium 134 mg

 

 

Traditional French Ratatouille

A traditional French veggie main dish with a super delicious flair, ratatouille is packed with fresh veggies like tomatoes, eggplant, zucchini, and yellow squash.

Serves 6 | Prep time 20 minutes | Cooking time 1 hour 13 minutes

Ingredients

  • 4 tablespoons olive oil (divided)
  • 1 red bell pepper, seeded and chopped
  • 1 (26-ounce) jar tomato basil pasta sauce
  • 2 yellow squash, sliced into thin coins
  • 2 zucchinis, sliced into thin coins
  • 2 small eggplants, sliced into thin coins
  • 5 Roma tomatoes, sliced into thin coins
  • 1 teaspoon garlic, minced
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons fresh basil, chopped
  • 2 teaspoons fresh thyme, chopped
  • Sea salt and pepper as required

Directions

  1. Preheat the oven to 375°F.
  2. Heat 1 teaspoon of the oil in a nonstick frying pan over medium-high heat and sauté the bell pepper for 3–4 minutes.
  3. Add the pasta sauce and stir to combine.
  4. Adjust the heat to low and simmer for 2–3 minutes or until just warmed.
  5. Remove from heat.
  6. Add the garlic, fresh herbs, sea salt, pepper, and remaining oil and mix well.
  7. Place the sauce in the bottom of a 12-inch cast-iron skillet.
  8. Arrange the vegetables over the sauce in a spiral pattern.
  9. Drizzle the vegetables with the herb mixture.
  10. Cover the skillet with a piece of foil and bake for approximately 40–45 minutes.
  11. Remove the foil and bake for approximately 15–20 minutes more.
  12. Serve hot.

Nutrition (per serving)

Calories 281, fat 13.5 g, carbs 38 g, sugar 22.3 g, Protein 6.8 g, sodium 554 mg

 

 

Anti-Inflammatory Smoothie

This recipe makes a highly refreshing smoothie with the tasty flavor of pineapple and carrot. Delightful!

Serves 2 | Prep time 10 minutes

Ingredients

  • 1 cup frozen pineapple
  • 1 large ripe banana, peeled and sliced
  • ½ tablespoon fresh ginger, peeled and chopped
  • ¼ teaspoon ground turmeric
  • 1 cup unsweetened almond milk
  • ½ cup fresh carrot juice
  • 1 tablespoon fresh lemon juice

Directions

  1. Add all the ingredients to a high-power blender and pulse until creamy.
  2. Pour the smoothie into two glasses and serve immediately.

Nutrition (per serving)

Calories 132, fat 2.2 g, carbs 29.3 g, sugar 16.9 g, Protein 2 g, sodium 113 mg

 

 

Power-Packed Energy Bites

An easy-to-assemble nutty and fruity treat, this snack combines the subtle sweetness of dates, the freshness of oranges, and the tartness of cranberries.

Serves 10 | Prep time 15 minutes

Ingredients

  • ½ cup raw pistachios, divided
  • ¾ cup raw almonds
  • Pinch of salt
  • 6 Medjool dates, pitted and chopped
  • 1 teaspoon fresh orange zest, grated
  • 1–2 teaspoons fresh orange juice
  • ⅓ cup dried cranberries

Directions

  1. Line a large cookie sheet with parchment paper.
  2. Add ¼ cup of the pistachios to a food processor and pulse until finely ground.
  3. Transfer the ground pistachios to a shallow dish.
  4. To the food processor, add the remaining pistachios, almonds, and salt and pulse until finely chopped.
  5. Add the dates, orange zest, and juice and pulse until smooth.
  6. Add the cranberries and pulse until cranberries are chopped finely.
  7. Make 20 equal-sized balls from the mixture.
  8. Roll the balls in the reserved ground pistachios.
  9. Arrange the balls on the prepared baking sheet in a single layer.
  10. Refrigerate to set for about 1 hour.

Nutrition (per serving)

Calories 100, fat 5 g, carbs 13.4 g, sugar 9.8 g, Protein 2.6 g, sodium 32 mg

 

 

 

***These recipes and more are found in Janet Cook’s The Daniel Fast Cookbook: A 21-Day Spiritual Journey to Renew your Body and Deepen Your Faith – 21-Day Meal Plan and Devotions Included. To get your copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.

Festive Copycat Cocktails and Drinks Recipes

Book Name : Festive Copycat Cocktails and Drinks Recipes
Buy Now

Make your celebrations more fun with these easy-to-make copycat recipes from well-known restaurants.

P.F Chang’s Copycat Mai Tai

The Mai Tai is one of the potent cocktails from the famous P.F Chang’s. This Chinese bistro has introduced many iconic drinks throughout the years to make sure their customers come back again and again. Mai Tai translates into “out of this world” in Tahitian, and as mentioned earlier, this historic drink was first invented by Trader Vic in 194Bring home this tropical drink to mesmerize yourself with its authentic and refreshing taste.

Serves 1 | Prep. time 10 minutes

Ingredients

  • ¾ ounce triple sec
  • 1½ ounces Bacardi light rum
  • ¾ ounce orgeat syrup
  • 3 ounces pineapple juice
  • 3 ounces orange juice
  • Splash dark rum
  • Splash Bacardi 151 rum
  • Maraschino cherry and pineapple wedge to garnish

Directions

  1. Fill a 16-ounce glass with ice.
  2. Add the triple sec, light rum, orgeat syrup, pineapple juice, and orange juice. Stir gently.
  3. Add a splash of Bacardi 151 and dark rum. Don’t stir.
  4. Spear a cherry and pineapple wedge on a toothpick. Drop the toothpick in the glass.
  5. Serve chilled.

 

 

Chevy’s Blue Agave Margarita

By Mixing tequila and Curacao liqueur, you get a blue margarita that is sweetened with agave syrup, and by adding the traditional sweet and sour flavor we all look for in a Margarita. Just perfect. It’s one of Chevy’s most popular drinks and now you can easily make it at home!

Serves 2 | Prep. time 10 minutes

Ingredients

  • ½ cup Herradura silver tequila or other favorite tequila brands
  • ¼ cup blue curacao liqueur
  • ¼ cup triple sec liqueur
  • 1 tablespoon agave syrup
  • ½ cup sweet and sour mix*
  • 1 cup ice

Salt-Rimmed Glasses

  • ½ cup kosher salt
  • Pinch of blue food coloring (optional)
  • 2 lime wedges or zest strips

Directions

  1. Mix the salt and food coloring in a shallow bowl.
  2. Rub the rim of each glass with a lime wedge until barely moist.
  3. Dip the rims of the glasses into the salt.
  4. Add the ice and all the ingredients to a cocktail shaker and shake well.
  5. Strain the drink into the glasses and serve.

* You can make your own sweet and sour mix by adding to an airtight container like a Mason jar, equal parts of water, white sugar, fresh lemon juice, and fresh lime juice

 

 

TGI Friday’s Copycat Poinsettia Cocktail

Bring alive this TGI Friday’s cocktail specialty at home with both alcoholic and non-alcoholic options. This festive cranberry drink has an eye-catching red color that looks simply irresistible to sip all at once. It’s party time with this rocking Poinsettia Cocktail!

Serves 1 | Prep. time 5 minutes

Ingredients

Regular

  • 3 ounces Champagne
  • 2 ounces cranberry juice
  • ½ ounce Cointreau

Non-Alcoholic

  • 2 ounces cranberry juice
  • 3 ounces ginger ale
  • Lemon juice (optional)
  • Lemon slices and mint sprigs to garnish

Directions

Regular

  1. Fill a Collins or rocks glass with ice.
  2. Add the champagne, Cointreau, and cranberry juice; stir.
  3. Add some lemon juice (optional).
  4. Decorate with mint sprigs and lemon slices.
  5. Serve chilled.

Non-alcoholic

  1. Fill a Collins or rocks glass with ice.
  2. Add ginger ale and cranberry juice; stir.
  3. Add some lemon juice (optional).
  4. Decorate with mint sprigs and lemon slices.
  5. Serve chilled.

 

 

Olive Garden’s Copycat Limoncello Lemonade

This simple yet refreshing lemonade is a true savior on hot summer days. This classic cocktail is prepared from freshly made lemon syrup so that you can taste the authentic version that is served in Olive Garden. Limoncello is an Italian lemon liqueur that gives this favorite summer drink a boozy and refreshing makeover. Are you ready to make this drink right now?

Serves 1 | Prep. time 10 minutes

Ingredients

  • 4 teaspoons lemon juice
  • ¼ cup sugar
  • ¼ cup hot water
  • 1 ounce limoncello liqueur
  • 1 ounce Smirnoff citrus vodka
  • 1–2 cups ice
  • 4 ounces Country Time or Minute Maid lemonade
  • Slice of lemon to garnish

Directions

  1. Add the hot water, sugar, and lemon juice to a mixing bowl; mix well until the sugar dissolves.
  2. Set aside to cool.
  3. Add the ice, citrus vodka, limoncello, lemonade, and ¾ ounce of the prepared syrup to a blender or food processor.
  4. Blend until the mixture is smooth and the ice is crushed completely. You can add more ice for a slushier texture if desired.
  5. Pour into a 16-ounce serving glass and decorate with a lemon slice over the rim.
  6. Serve chilled.

 

 

Disneyland’s Copycat Mint Julep

Serves 10 | Prep. time 5–10 minutes

Ingredients

  • 1 cup crème de menthe syrup
  • ⅓ cup frozen lemonade concentrate
  • ⅓ cup frozen limeade concentrate
  • 3 cups sugar
  • 2 quarts water
  • Few drops of green food coloring (optional)

Garnish

  • Mint sprigs
  • Maraschino cherries
  • Lemon or lime wedges

Directions

  1. Heat the sugar and water in a medium saucepan or skillet over medium heat. Bring the mixture to a boil and then let it cool down.
  2. Transfer the mixture to a large pitcher.
  3. Mix in the syrup, food coloring, and concentrates. Chill in the refrigerator.
  4. Pour into serving glasses and serve with your choice of garnish.

 

 

Shake Shack’s Copycat Peanut Butter Shake

Shake Shack’s incredibly rich and smooth peanut butter shake is made with just a few simple ingredients to create magic in your mouth. It has vanilla ice cream, milk, and, of course, peanut butter. Create this authentic shake at home—don’t deprive your taste buds anymore, just savor this creamy shake from this famous burger joint.

Serves 3 | Prep. time 5 minutes

Ingredients

  • 2 cups vanilla ice cream
  • 1 cup milk
  • 2 tablespoons sugar
  • ½ cup peanut butter

Directions

  1. Add all the ingredients to a blender or food processor.
  2. Blend for about 30 seconds until the mixture is smooth.
  3. Pour into chilled glasses and serve.

 

 

Starbucks’ Copycat White Chocolate Mocha

It is hard to find such a combination of affordability, convenience, simplicity, and deliciousness in one mocha cup. Here is your chance to get all of these in one hot cup of mocha from the great Starbucks. Make it once at home and you’ll get hooked—it’s a sure-shot guarantee.

Serves 1 | Prep. time 10 minutes

Ingredients

  • ½ cup white chocolate baking chips
  • ⅔ cup whole milk
  • ½ cup freshly brewed strong coffee
  • Cinnamon, whipped cream and white chocolate shavings to garnish

Directions

  1. Heat the milk and chocolate chips in a medium saucepan over medium heat while stirring until the chocolate melts completely.
  2. Brew some strong coffee. Pour ¼ of the chocolate mixture into a large mug.
  3. Add ½ cup of brewed coffee and more of the chocolate mixture, if desired.
  4. Top with a dollop of whipped cream.
  5. Garnish with chocolate shavings or ground cinnamon.
  6. Serve warm.

 

 

 

***These recipes and more are found in Lina Chang’s Copycat Recipes: Making Restaurant’s Most Popular Cocktails and Drinks at Home. To get your copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.

DIY Holiday Sweets Recipes to Give or Share!

Book Name : DIY Holiday Sweets Recipes to Give or Share!
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This Christmas, make your family and friends happy with these delicious and homemade treats that are perfect for the holidays

DIY EDIBLE HOLIDAY GIFTS

Chili Pepper Hot Fudge Sauce

Prep Time: 5 minutes | Cook Time: 10 minutes | Serves: 16 servings

Ingredients

  • 2 cups dark chocolate, chopped
  • 1 cup heavy cream
  • 1 tablespoon unsalted butter
  • 2 teaspoons crushed red pepper flakes
  • ¼ teaspoon salt
  • 2 8-ounce glass jars or bottles

Directions

  1. Place the chocolate, heavy cream, butter, crushed red pepper flakes, and salt in a double boiler.
  2. Melt over medium-low heat, stirring constantly until melted.
  3. Pour into jars or bottles and refrigerate until ready to use.

 

 

Homemade Irish Cream

Prep Time: 10 minutes | Serves: 24

Ingredients

  • 1 14-ounce can of sweetened condensed milk
  • 1 cup heavy cream
  • 2 cups Irish Whiskey
  • 1 teaspoon espresso powder
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons dark chocolate sauce

Directions

  1. Place all of the ingredients in a blender and blend until creamy.
  2. Transfer to a decorative bottle and seal tightly.
  3. Store in the refrigerator and use within two weeks.

 

 

Spiced Winter Tea Mix

Prep Time: 15 minutes | Cook Time: 10 minutes | Serves: 28 servings

Ingredients

  • 2 teaspoons whole pink peppercorns
  • 4 star anise pods
  • ¼ cup fennel seeds
  • 1½ teaspoons whole cloves
  • 1 teaspoon coriander seeds
  • ¼ cup cardamom pods
  • 2 whole cinnamon sticks
  • 1 tablespoon orange zest
  • ¼ cup candied ginger, chopped
  • 1 tablespoon licorice root, chopped
  • 1 cup loose-leaf black tea
  • 1 12-ounce glass jar

Directions

  1. Preheat oven to 350°F/177°C.
  2. Place the peppercorns, star anise pods, fennel seeds, cloves, coriander seeds, cardamom pods, and cinnamon sticks in a baking dish. Place in the oven to toast lightly for 5-10 minutes, or until highly fragrant.
  3. Remove the dish from the oven and let cool completely.
  4. Using a mortar and pestle or food processor, crush the toasted ingredients until broken down into small pieces.
  5. Place the orange zest, ginger, licorice root, and black tea in a bowl. Add in the toasted and crushed ingredients. Mix well.
  6. Transfer to a glass jar and seal tightly.

Instructions to include with the gift

  • Use 1 tablespoon of the tea in a tea bag or tea strainer per 8 ounces of hot water.
  • Allow to steep for 5-10 minutes. Add milk, coconut milk, or honey as desired.

 

SWEET TREATS

White Chocolate Pecan Caramel Fudge

Oh, yes. It’s got white chocolate, pecans, caramel – and you can make it in the microwave in LESS THAN TEN MINUTES. Be still, my heart. Because the sauce on top does not harden completely, this gift is best served in a decorative tin on a sheet of parchment and kept refrigerated.

Serves 25 | Prep. time 10 min. | Cooking time 5 min.

Ingredients

  • 2 ¼ cups white chocolate chips
  • ¾ cup butterscotch chocolate chips
  • 1 (14-ounce) can sweetened condensed milk
  • ¼ cup butter
  • ½ teaspoon vanilla extract
  • 1 cup chopped pecans
  • ½ cup room temperature caramel sauce

Directions

  1. Line an 8×8 pan with parchment or foil and lightly coat it with cooking spray.
  2. Combine the chips, sweetened condensed milk, and butter in a large, microwave-safe bowl.
  3. Microwave for 90 seconds and then stir. Cook for 15 more seconds and stir again. Repeat until the chocolate is mostly (but not completely) melted and mixed in.
  4. Add the vanilla and pecans, and stir to combine.
  5. Spread the mixture in the prepared pan and pour the caramel on top. Swirl it into the surface of the fudge with a knife.
  6. Chill until set.

Note: you can use all-white chocolate chips or a mix of white and butterscotch chips for an added caramel flavor.

 

 

Maple Rosemary Nuts

Ready for a more sophisticated flavor profile? Wow, your boss and coworkers with this amazing nut mix.

Serves 8 | Prep. time 5 min. | Cooking time 20 min.

Ingredients

  • 2 tablespoons unsalted butter, melted
  • 3 tablespoons maple syrup
  • ½ teaspoon cayenne pepper
  • 1 ½ tablespoons fresh rosemary, finely chopped, divided
  • 4 cups mixed nuts of your choice (e.g., pine nuts, pecans, walnuts, almonds)
  • Sea salt, for sprinkling

Directions

  1. Preheat the oven to 350°F. Line a large baking sheet with foil and butter it generously.
  2. In a mixing bowl, combine the melted butter, maple syrup, cayenne pepper, and 1 tablespoon of rosemary.
  3. Add the nuts and toss to coat. Spread the nuts on the prepared baking sheet.
  4. Bake for 10 minutes. Stir, and bake for 10 minutes more, watching that they don’t burn.
  5. Sprinkle the nuts with the remaining rosemary and the salt.
  6. Let them cool completely before storing them in an airtight container.

 

 

White Chocolate Candy Cane Bark

Simple goodness with only 2 ingredients! It can’t get easier than that. This white chocolate bark recipe makes a great quick and easy homemade gift.

Makes 2 pounds | Prep. time 10 min. | Cooking time 3 min. | Chill time 2 hours

Ingredients

  • 2 pounds white chocolate
  • 30 small peppermint candy canes

Directions

  1. Line a large jellyroll pan with a sheet of heavy-duty aluminum foil.
  2. Put the white chocolate in a microwave bowl and melt it until it is smooth.
  3. Put the candy canes in a plastic bag and break them into small chunks.
  4. Stir the peppermint pieces into the melted white chocolate and spread in the pan.  Chill the pan until the mixture is set, about 2 hours.
  5. Break the candy into pieces.
  6. Store in an airtight container.

 

 

Dipped Spoons

Show your love and gratitude with chocolate-dipped spoons. This easy gift takes only moments to make, and it’s completely customizable. We prefer to use metal spoons instead of plastic, and they can be purchased at discount stores. Other options are thick pretzels or peppermint sticks.

Makes about 18 | Prep. time 25 min. | Cooking time 5 min.

Ingredients

  • 1 cup melted chocolate of your choice: milk, white, or mint
  • Additional candy melts of your choice
  • Candy decorations or crushed candy canes

Directions

  1. Melt the chocolate in the microwave, stirring often. Set out cups in which to dry the spoons.
  2. Holding the bowl at an angle, dip the bowl of the spoons in the chocolate, and then either dip them into the candy, or sprinkle the candy on the soft chocolate.
  3. Prop the spoons in a cup with the handle down, ensuring that they don’t touch one another before they harden. If you are drizzling other candy melts, wait until the first chocolate is set.
  4. When they are completely set, wrap in plastic and decorate with ribbon.

 

 

Chocolate Spice Rum Balls

Yields approximately 3 dozen cookies

Ingredients

  • 3 ½ cups finely ground chocolate wafer cookies
  • 1 cup confectioners’ sugar, plus extra for coating
  • ¼ cup dark cocoa powder
  • 1 ½ cup pecans, chopped
  • ¼ cup light corn syrup
  • ½ cup spiced rum
  • 1 teaspoon vanilla extract
  • ½ teaspoon cinnamon

Directions

  1. Place the wafer cookies, confectioners’ sugar, cocoa powder, and pecans in a blender or food processor. Pulse until finely ground and well mixed and then transfer the mixture to a bowl.
  2. Add the corn syrup, spiced rum, vanilla extract, and cinnamon. Mix until blended.
  3. Using your hands, form small balls out of the dough. Roll each ball lightly in the confectioners’ sugar.
  4. Place the balls in an airtight container in the refrigerator for 1-2 days.
  5. Remove the cookies from the refrigerator and coat them once again with confectioners’ sugar before enjoying or gifting.

 

 

 

***These recipes and more are found in Louise Davidson’s cookbooks Easy Homemade Edible Holiday Gifts and Celebrate Christmas: 75 Sweet Treats Recipes for the Holidays. To get your copy of each book, for Easy Homemade Edible Holiday Gifts, click here, and for Celebrate Christmas, click here.

 

To download a copy of the featured recipes, click here.

Quick and Easy Budget-Friendly Recipes for the Holidays

Book Name : Quick and Easy Budget-Friendly Recipes for the Holidays
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Butternut Squash Ravioli with Sage and Pecan Butter Sauce

This butternut squash pasta dish combined with the deliciousness of a sage and pecan butter sauce with homemade ravioli. It takes some work but is so worth it! It’s a perfect holiday dish that can be made ahead of time for the raviolis. The sauce should be made just before serving.

Serves 8 | Prep. time 1 hour | Cooking time 45 minutes

Ingredients

For the ravioli dough

  • 1 ½ cups semolina
  • 1 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 4 eggs, beaten
  • 2 tablespoons olive oil
  • Water as needed

For the butternut squash filling

  • 2½ pounds butternut squash, peeled and roughly chopped
  • 8 cloves garlic
  • ¼ cup olive oil
  • ½ cup parmesan cheese
  • ½ teaspoon dried sage
  • Salt and pepper, to taste

Sauce and garnish

  • 4 tablespoons butter
  • 10 whole fresh sage leaves
  • ¼ cup toasted pecans
  • Freshly grated parmesan cheese

Directions

To make the filling

  1. Preheat the oven to 400°F (204°C).
  2. In a bowl, mix squash, garlic, and olive oil. Arrange on a baking sheet and bake for 45 minutes or until soft.
  3. Once done, transfer to a food processor and process until smooth.
  4. Add parmesan, sage, salt, and pepper. Set aside.

To make the dough

  1. Make a mound with the flour on a clean work surface and form a well in the center.
  2. Add the salt, eggs, and oil to the well.
  3. Using a fork, stir the center and slowly incorporate the sides of the dough and then the bottom.
  4. When the dough has formed a mass, use a scraper to fold the sides over the center to incorporate any loose bits, and then sprinkle the work surface with more flour. Knead the dough by hand until it is smooth and elastic. Spritz it with clean water from a spray bottle as necessary.
  5. Divide the dough in two and cover one with a damp towel. Roll the other piece out very thin, either by hand with a rolling pin or using a pasta maker. Form a long rectangle and lay it on a lightly floured surface. Cut it into two even pieces.
  6. Brush the surfaces with egg wash and lay 12 tablespoons of the filling out on one piece of the dough, evenly spaced.
  7. Lay the other half of the dough on top (egg wash side down) and press gently to remove any air bubbles.
  8. Repeat with the remaining dough and filling.
  9. In a pot with boiling water with salt, boil the ravioli until done. Once the ravioli are floating, they’re done.
  10. Strain and serve with the butter. Top with Parmesan cheese.

To make the sauce

  1. While the water to cook the ravioli is boiling, prepare the sauce. In a saucepan, over medium-low heat, melt the butter and add the sage leaves. Stir continuously to prevent the sauce from burning. When the sage leaves are crispy, the sauce is ready.

Nutrition (per serving)

Calories 420, fat 24 g, carbs 39 g, sugar 8 g, Protein 12 g, sodium 319 mg

 

 

Caramelized Onion Dip

One of the best things you can serve on your Christmas table as an appetizer is a delicious dip. Not just any kind of dip, but a rich and flavorful caramelized onion dip best served with some chips.

Serves 8 | Prep. time 10 minutes | Cooking time 40 minutes

Ingredients

  • 4 medium sweet onions, sliced
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 2 teaspoons brown sugar
  • Salt and black pepper, to taste
  • 1 (8-ounce) block cream cheese, room temperature
  • 8 ounces sour cream
  • 1 teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¼ cup chives, diced

Directions

  1. In a large skillet, heat the olive oil and melt the butter on medium to low heat.
  2. Add the sliced onions and stir in the sugar. Cook for about 30-40 minutes until the onions are tender and brown in color.
  3. In medium mixing bowl, stir in the cream cheese with sour cream until smooth. Season with onion powder, garlic powder, chives, and salt and pepper to taste.
  4. Stir in the caramelized onions and mix until combined.
  5. Serve with chips of your choice.

Nutrition (per serving)

Calories 242, fat 22 g, carbs 8 g, sugar 3 g, Protein 3 g, sodium 122 mg

 

 

Creamy Tomato Soup

The end of the tomato season is in the fall. So, let’s celebrate it with this creamy tomato soup recipe that’s perfect for entertaining.

Serves 4 | Prep. time 10 minutes | Cooking time 20 minutes

Ingredients

  • 4 tablespoons unsalted butter
  • 1 cup yellow onion, diced
  • 1 cup carrots, peeled and diced
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • Salt and black pepper, to taste
  • 4 tablespoons all-purpose flour
  • 4 cups homemade or store-bought chicken broth
  • 3½ cups diced tomatoes
  • 1 cup heavy cream
  • ¼ cup fresh basil leaves, for garnish

Directions

  1. In a large pot over medium heat, melt the butter and add the onion. Cook for about 2 minutes.
  2. Stir in the carrots and garlic. Cook for about 2 minutes.
  3. Season with the oregano and salt and pepper to taste, then stir in the tomatoes.
  4. Stir in the flour and mix until well combined.
  5. Add the chicken broth and stir until the mixture starts to thicken.
  6. Using an immersion blender or regular blender, purée everything into a creamy soup.
  7. Stir in the heavy cream and cook for 5 more minutes.
  8. Divide into plates, garnish with the fresh basil leaves, and serve.

Nutrition (per serving)

Calories 350, fat 26 g, carbs 20 g, sugar 7 g, Protein 10 g, sodium 950 mg

 

 

Maple-Glazed Ham

Another ham recipe that bursts with flavor is this maple glazed ham. The orange juice in the glaze gives a sweet, refreshing touch to every bite.

Serves 8 | Prep. time 20 minutes | Cooking time 1 hour 45 minutes

Ingredients

  • 1 (10-pound) leg ham, bone-in, skin-on
  • 1 cup water

For the glaze

  • ¾ cup maple syrup
  • ¾ cup brown sugar
  • Juice of 1 orange
  • 3 tablespoons Dijon mustard
  • Salt and black pepper, to taste

Directions

  1. Preheat oven to 325°F (163°C).
  2. Remove the skin of the ham, then cut it in a zig-zag pattern, making small diamond shapes.
  3. In small mixing bowl, combine the maple syrup, brown sugar, orange juice, Dijon mustard, and salt and pepper.
  4. Place the ham leg with the water in a roasting dish. Bake for about 20 minutes.
  5. Cover the bone with a piece of aluminum foil and brush the whole ham with the glaze.
  6. Bake for another 70 minutes, reglazing with the orange and maple glaze every 20 minutes.
  7. Remove the foil from the bone and bake for 10-15 more minutes.
  8. When ready to serve, glaze the ham one more time.

Nutrition (per serving)

Calories 1329, fat 53 g, carbs 33 g, sugar 30 g, Protein 167 g, sodium 456 mg

 

 

Scalloped Potatoes

Impress your guests with a different way of cooking potatoes. These creamy scalloped potatoes are flavored with garlic and parmesan cheese. They are great side dishes for countless dinners, especially holiday dinners.

Serves 6 | Prep. time 20 minutes | Cooking time 1 hour 50 minutes

Ingredients

  • ¼ cup butter
  • 1 onion, finely diced
  • 2 garlic cloves, minced
  • ¼ cup all-purpose flour
  • 2 cups whole milk
  • 1 cup low-sodium chicken broth
  • 2 pounds Russet potatoes, thinly sliced
  • ½ cup parmesan cheese, grated

Directions

  1. Preheat oven to 350°F (177°C). Grease a baking dish with some butter.
  2. Melt the butter in a large pan or skillet. Add the onion and garlic. Season with salt and pepper and cook for about 10 minutes.
  3. Sprinkle with the flour and cook for about 1 minute.
  4. Stir in the whole milk and chicken broth.
  5. Cook for about 5 minutes and whisk until a smooth sauce is formed.
  6. Lay half of the sliced potatoes in the prepared baking dish. Pour half of the sauce into the baking dish, then add half the parmesan cheese.
  7. Repeat the layers by arranging the second half of sliced potatoes, sauce, and parmesan cheese.
  8. Cover with aluminum foil and cook for 1 hour.
  9. Remove the foil and cook for 30 more minutes.
  10. Serve and enjoy.

Nutrition (per serving)

Calories 224, fat 12 g, carbs 20 g, sugar 5 g, Protein 8 g, sodium 308 mg

 

 

Gingerbread Bundt Cake

Bundt cakes are a holiday classic. If you are wondering what flavor is also popular, gingerbread is the answer.

Serves 12 | Prep. time 10 minutes | Cooking time 50-55 minutes

Ingredients

  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 ¼ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon allspice
  • Pinch of kosher salt
  • ½ cup unsalted butter, softened
  • 1 cup dark brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • ½ cup molasses
  • 1 cup Greek yogurt
  • ½ cup whole milk

Directions

  1. Preheat oven to 350°F (177°C). Grease a Bundt cake pan with butter or cooking spray.
  2. In a large mixing bowl, beat the butter with the brown sugar, eggs, vanilla extract, and molasses.
  3. Stir in the Greek yogurt and whole milk. Mix until everything is combined.
  4. Stir in the flour, baking powder, baking soda, ground cinnamon, ground ginger, all-spice and salt. Mix until just combined.
  5. Transfer the batter into the prepared Bundt cake pan. Bake for about 50-55 minutes.
  6. Let it cool slightly and serve with a dusting of powdered sugar.

Nutrition (per serving)

Calories 281, fat 9 g, carbs 43 g, sugar 20 g, Protein 5 g, sodium 216 mg

 

 

 

***These recipes and more are found in Louise Davidson’s Cheap and Wicked Good! Budget-Friendly Holiday Cookbook: Quick and Easy Recipes for the Holidays. To get your copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.

Delicious and Sweet Treats Perfect for the Holidays

Book Name : Delicious and Sweet Treats Perfect for the Holidays
Buy Now

Snowy Coconut Macaroons

Yields approximately 2 dozen cookies

Ingredients

  • 1 ½ cup finely flaked shredded coconut
  • ½ cup sugar
  • 2 tablespoons flour
  • ¼ teaspoon salt
  • 2 egg whites
  • ½ teaspoon almond extract
  • ½ teaspoon vanilla extract

Directions

  1. Preheat the oven to 325°F and line a baking sheet with parchment paper.
  2. In a bowl combine the coconut, sugar, flour and salt. Toss to mix.
  3. Next, add the egg whites, almond extract and vanilla extract to the bowl and stir until evenly mixed.
  4. Using a spoon, drop rounded spoonfuls of the mixture onto the parchment lined baking sheet.
  5. Place the baking sheet in the oven and bake for 20-25 minutes or until golden brown.

 

 

Classic Gingerbread Gentlemen

Yields 18 Cookies

Ingredients

  • ⅓ cup butter or butter-flavored shortening
  • ½ cup dark molasses
  • ¼ cup dark brown sugar
  • ¼ cup white sugar
  • 1 egg
  • 2 cups flour
  • 1 ½ teaspoon baking powder
  • 2 teaspoons ground ginger
  • 1 teaspoon cinnamon
  • ½ teaspoon salt

Directions

  1. In a bowl combine the butter or butter-flavored shortening, molasses, brown sugar, and white sugar. Using an electric mixer, blend until creamy.
  2. Add in the eggs and continue beating until blended.
  3. In another bowl, sift together the flour, baking powder, ginger, cinnamon, and salt.
  4. Working in increments, slowly add the dry ingredients to the wet ingredients, mixing just until blended.
  5. Cover the dough and place in the refrigerator for at least one hour or until firm.
  6. Remove the dough from the refrigerator and preheat the oven to 375°F. Lightly grease or line a baking sheet.
  7. Roll the dough out onto a lightly floured, flat surface.
  8. Use gingerbread men cutouts that measure approximately 6 inches tall to cut out the shapes of the cookies.
  9. Transfer the cookies to the prepared baking sheet and place it in the oven.
  10. Bake for 10-12 minutes, or until the edges are nicely browned.
  11. Cool on a baking rack and frost, if desired.

Note: You can decorate your gingerbread gentlemen with nuts or candies before baking, if desired.

 

 

Minty Nutty White Chocolate Bark

Yields 2¼ pounds

Ingredients

  • 6 cups white chocolate chips
  • 6 peppermint candy canes
  • ½ cup pecans
  • ½ cup dry cranberries
  • ½ teaspoons peppermint extract

Directions

  1. Place the candy canes and pecans in a sealable plastic bag, such as a zip lock. Crush the candy canes and nuts with a rolling pin or meat tenderizer a few times, leaving some coarse pieces the size of hazelnuts or peas.
  2. Line a large-rimmed cookie sheet with parchment paper.
  3. Place the white chocolate chips in a saucepan over low heat. Stir continuously until the chocolate is completely melted.
  4. Remove from heat. Stir in the peppermint extract and the candy cane-pecan mix. Stir until well-coated.
  5. Pour onto the prepared baking sheet, and smear the chocolate mix evenly with a spatula.
  6. Place the baking sheet in the freezer for 18-20 minutes, until firm.
  7. Break into pieces place in an airtight container and keep in a cool area, preferably the refrigerator. It will keep well for up to 1 week.

 

 

Hazelnut Truffles

Yields 24 pieces

Ingredients

  • 1 ½ cup dark chocolate chips
  • ½ cup heavy cream
  • ¼ cup butter, softened
  • ½ cup chocolate hazelnut spread
  • ¼ cup hazelnuts, finely chopped
  • 1 teaspoon pure vanilla extract
  • Cocoa powder for dusting
  • Additional hazelnuts for coating (optional)

Directions

  1. Place the chocolate chips and butter in a bowl.
  2. In a small saucepan, heat the heavy cream over medium to medium-high heat just until it begins to boil.
  3. Remove the heavy cream from the heat and pour it over the chocolate and butter mixture.
  4. Stir or whisk until the chocolate is completely melted and the mixture is smooth and creamy.
  5. Add in the chocolate hazelnut spread, hazelnuts and vanilla extract. Mix well.
  6. Cover the mixture with plastic wrap and place it in the refrigerator for at least 2-4 hours or until firmly set.
  7. Place the cocoa powder in a bowl, along with the hazelnuts, if using.
  8. Use a small scoop or spoon to scoop out a small amount of the mixture.
  9. Roll it into a ball shape using your hands. Place the truffle into the cocoa and dust liberally.
  10. Keep refrigerated until ready to serve or gift.

 

 

Traditional Christmas Steamed Pudding

Yields 8

Ingredients

  • ½ cup butter, at room temperature, plus some more for greasing
  • 1 cup dark brown sugar
  • ½ cup cake flour
  • 1 teaspoon ground all-spice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 2 eggs
  • 2 cups breadcrumbs
  • 1 cup Sultanas raisins
  • 1 cup golden raisins
  • ½ cup currants
  • ¼ cup candied citrus fruits
  • ½ cup blanched almonds, chopped
  • 1 apple, cored, peeled and grated
  • 1 zest of a whole lemon
  • ⅔ cup dark rum

Directions

  1. You will need a 2 pints/5 cups capacity basin bowl or two 1 pint/2 ½ cups capacity basin bowls.
  2. Cut a parchment paper circle to fit the bottom of the pudding’s bowl. Grease the inside of the bowl with butter.
  3. Cream the butter in a bowl of an electric mixer on medium-high speed. Add the sugar, and mix for two minutes.
  4. Add the flour, eggs, and spices. Beat until well combined. Add dry fruits, lemon zest, breadcrumbs, and dark rum. Beat until well blended.
  5. Place the batter in to the bowl. Cover the bowl with a parchment paper on the top of the bowl. It should fit just the inside. Place a double layer of foil paper cover the entire bowl.
  6. Attach a kitchen string around the pudding-like when placing a ribbon around a gift box. Leave enough string on top so you can lift it from the boiler.
  7. Place a double boiler on the stove over medium heat. The double boiler should be large enough to place the pudding bowl in it. When the water is simmering, reduce the heat to low, and place the pudding in. Steam the pudding for 6 hours. Check the boiler often, and fill it with additional boiling water as needed to compensate for evaporation.
  8. When the pudding is cooked, remove it from the double boiler. Carefully remove the foil paper and parchment paper on top of the pudding. Let it cool completely. Replace both the parchment paper and the double layer of foil so the pudding is ready to reheat.
  9. To serve, reheat the pudding in the same fashion in the double boiler for two hours. Remove the foil and parchment paper and reverse the pudding on a serving plate. Let it stand for 6 to 8 minutes before removing the bowl. Be careful as steam will come out of the pudding.

Note: this steamed Christmas pudding can be made up to 3 weeks before reheating it and serving. Just keep it in a dry cool place.

 

 

Old South Pecan Pie Bars

Yields 24 bars

Ingredients

  • 1 ½ cups flour
  • 1 ½ cups firmly packed brown sugar
  • 1 cup butter, chilled and cubed
  • ¼ cup butter, melted
  • 4 eggs
  • 1 cup dark corn syrup
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon bourbon
  • ¼ teaspoon salt
  • 1 ½ cup salted pecans, chopped

Directions

  1. Preheat the oven to 350°F and lightly grease a 9×13 inch baking dish.
  2. In a bowl, combine the flour and brown sugar. Add in the chilled butter and use a pastry cutter or knife to cut it into the flour mixture until a crumbly dough forms.
  3. Press the dough into the bottom of the baking dish.
  4. Place the baking dish in the oven and bake for 15 minutes.
  5. Remove the baking dish from the oven and let cool slightly.
  6. In a separate bowl combine the melted butter, eggs, corn syrup, vanilla extract, bourbon and salt. Use an electric mixer and blend until creamy.
  7. Use a spoon to fold in the pecans.
  8. Spread the mixture over the prepared crust.
  9. Place the baking dish back into the oven and bake for 30-35 minutes, or until set in the center.
  10. Remove the baking dish from the oven and set on a wire rack to cool before cutting into squares.

 

 

Christmas Mini Cakes

Yields 12

Ingredients

  • 1 orange
  • ½ cup butter
  • ½ cup white sugar
  • 2 eggs
  • 1 cup pastry flour
  • 2 tablespoons orange marmalade or apricot syrup
  • 12 red candied cherries
  • Coconut flakes for topping
  • Butter for greasing

Directions

  1. Preheat the oven to 400ºF.
  2. Grease a mini cake pan or a muffin tin generously with butter.
  3. Zest the orange, and set aside.
  4. In a large mixing bowl, Cream the butter on high speed of the electric mixer.
  5. Add the sugar and the eggs. Beat until well combined, and the mixture becomes light and fluffy, about 2-3 minutes.
  6. Add the pastry flour and the orange zest. Beat on medium speed until well blended.
  7. Spoon some the cake batter into each of the mini cake so that the cavity is half full.
  8. Place in the oven. Bake for 12 to 15 minutes until the cake is golden, and a toothpick inserted in the center comes out clean. If not, continue baking for an additional 1-2 minutes.
  9. Remove from the oven, and place on a wire rack to cool down.
  10. Brush each cake with some marmalade (or apricot syrup).
  11. Garnish each cake with a candied cherry, and sprinkle coconut flakes.

 

 

 

***These recipes and more are found in Louise Davidson’s Holiday Baking Cookbook: Best Christmas Cookie, Pie, Bar, Cake, Candy, Bark, Fudge, and Chocolate Recipes. To get your copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.

Delicious Make-Ahead One-Pot Recipes

Book Name : Delicious Make-Ahead One-Pot Recipes
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Classic Bean and Tortilla Soup

This hearty, healthy, and affordable soup is easy to make and always tasty.

Serves 4 | Prep. time 15 minutes plus overnight soaking | Cooking time 20–30 minutes

Ingredients

For the soup

  • 2 (15-ounce) cans black beans
  • 1 can black beans
  • 1 cup diced tomatoes
  • 10 ounces sweet corn
  • 14 ounces chicken breast
  • 8 ounces green enchilada sauce
  • 1 packet taco seasoning
  • ½ teaspoon cumin
  • 2 teaspoons chili powder
  • 2 teaspoons garlic powder
  • ¼ teaspoon ground black pepper

For Serving

  • 12 ounces chicken broth
  • 1 cup crushed tortillas
  • 1 cup sour cream

Directions

For Preparation

  1. Place the soup ingredients in the Instant Pot.
  2. Lock the lid off and set it to the Manual/Pressure Cooker for 10 minutes.
  3. Release the steam naturally and remove the lid.

For Freezing 

  1. Once cooled completely, scoop the mixture into a freezer-safe airtight container and place it in the freezer immediately.
  2. Label the container with the date of preparation and the number of servings.
  3. Freeze for up to a month. Be sure to freeze your soup on the same day it is cooked to prevent spoilage.

For Serving

  1. Set your soup mixture to thaw in your refrigerator the night before you intend to serve it.
  2. Transfer your soup to your Instant Pot directly from the fridge. Stir in the broth.
  3. Close the lid and set the vent to Sealing. Cook on the Manual/Pressure Cooker setting with a cook time of zero. The soup will be reheated as pressure builds in the Instant Pot. This will take about 10–15 minutes, depending on the amount of chili you are reheating.
  4. Serve hot, garnished with crushed tortillas and sour cream.

Nutrition (per serving)

Calories 1181, fat 24.5 g, carbs 182 g, sugar 18 g, Protein 73.5 g, sodium 811 mg

 

 

Cream Cheese Chicken and Pasta

This is a very easy chicken and pasta recipe with a simple Italian dry mix for enhancing flavors.

Serves 4 | Prep. time 20 minutes | Cooking time 15-25 minutes

Ingredients

For the chicken

  • 4 (4-ounce) boneless chicken breasts, cubed
  • 1 cup sour cream
  • 1 cup cream cheese
  • 1 package Italian dressing dry mix
  • 3 cups low-sodium chicken broth

For Serving

  • 16 ounces penne pasta, hot

Directions

For Preparation

  1. Combine all the chicken ingredients in the Instant Pot.
  2. Lock the lid and set it to the Manual/Pressure Cook. Cook for 15 minutes.
  3. When the cooking time is up, quick release the pressure.

For Freezing

  1. When the mixture has cooled completely, transfer it to a large resealable bag or air-tight container. (You can also make individual packets.)
  2. Record the date you prepared the meal and note the number of portions.
  3. Freeze for up to two months.

For Serving

  1. Set your chicken mixture to thaw in the refrigerator the night before you intend to serve it.
  2. Transfer the mixture to your Instant Pot directly from the fridge. Stir and add a little water if needed to thin the sauce.
  3. Close the lid and set the vent to Sealing. Cook on the Manual/Pressure Cook setting with a cook time of zero.
  4. Meanwhile, prepare the pasta according to the package directions. The meal will be reheated as pressure builds in the Instant Pot. This will take about 10 minutes.
  5. Serve the chicken over the hot fresh pasta.

Nutrition (per serving)

Calories 857, fat 35 g, carbs 90 g, sugar 2 g, Protein 55 g, sodium 743 mg

 

 

Barbecue Chicken Buns

The sweet and tangy barbecue sauce makes these chicken sandwiches a family favorite.

Serves 4 | Prep. time 15 minutes | Cooking time 45 minutes

Ingredients

For the chicken

  • 1 pound boneless, skinless chicken breasts
  • 1 teaspoon Worcestershire sauce
  • ½ cup barbecue sauce
  • 1 cup teriyaki sauce
  • 2 tablespoons lemon juice
  • 4 garlic cloves, minced
  • Salt and black pepper, to taste
  • ½ cup water

For Serving

  • 4 hamburger buns

For the coleslaw 

  • 1 cup mayonnaise
  • ¼ cup apple cider vinegar
  • ½ cup sugar
  • 2 teaspoons mustard
  • 4 cups shredded cabbage

Directions

For Preparation

  1. Place the chicken in the Instant Pot and add the other ingredients.
  2. Lock the lid and set the timer manually for 20 minutes on high.
  3. When the cooking time is up, release the pressure naturally for 10 minutes and remove the lid.
  4. Remove the chicken and shred it with two forks, then mix it back into the sauce.

For Freezing

  1. When the mixture has cooled completely, transfer it to a large resealable bag or air-tight container.
  2. Freeze for up to two months.

For Serving

  1. Set your chicken mixture to thaw in your refrigerator the night before you intend to serve it.
  2. Combine the ingredients for the coleslaw and place it in the refrigerator, covered, until needed.
  3. Transfer the mixture to your Instant Pot directly from the fridge. If necessary, add ½ cup of water.
  4. Close the lid and set the vent to Sealing. Cook on the Manual/Pressure Cook setting with a cook time of zero. The chicken will be reheated as pressure builds in the Instant Pot. This will take about 10 minutes.
  5. Warm the buns if desired.
  6. Serve the chicken in the buns, topped with coleslaw.

Nutrition (per serving)

Calories 804, fat 30.6 g, carbs 89 g, sugar 52 g, Protein 43.3 g, sodium 3891 mg

 

 

Cheesy Lamb Meatballs with Tomato Gravy

These meatballs taste divine in our mouthwatering tomato gravy.

Serves 6 | Prep. time 20 minutes | Cooking time 25 minutes

Ingredients

For the meatballs

  • 2 pounds of lamb, minced
  • 1 teaspoon dried oregano
  • 2 eggs, whisked
  • ½ cup almond flour
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 3 cups of tomato sauce
  • 1 cup of beef bone broth

For Serving

  • 1 cup Parmesan cheese, grated
  • Rice or pasta

Directions

For Preparation

  1. In a bowl, combine the minced lamb, oregano, eggs, almond flour, garlic, and salt and pepper.
  2. Mix just to combine and form meatballs with your hands.
  3. Turn on sauté mode on the Instant Pot and heat the olive oil. In small batches, cook the meatballs until browned.
  4. Drain any excess grease and add the tomato sauce and broth.
  5. Lock the lid and cook for 12 minutes on high.
  6. Quick-release the steam.

For Freezing

  1. When the stew has cooled completely, portion it out into freezer-safe airtight containers.
  2. Label your containers with the date of preparation and the number of servings in each.
  3. Freeze for up to three months.

For Serving

  1. Set your stew to thaw in the refrigerator the night before you intend to serve it. Thaw only the portions you need.
  2. Transfer the mixture to your Instant Pot. Set it to the Manual/Pressure Cook setting with a cook time of zero minute. This will bring the beef to heat up quickly then switch it over to the Keep Warm setting. This will take about 10 minutes, depending on the amount you are reheating.
  3. If needed, add boiling water to reach the desired thickness.
  4. Serve hot with Parmesan and your choice of rice or pasta.

Nutrition (per serving)

Calories 645, fat 50.6 g, carbs 10.1 g, sugar 5.8 g, Protein 38 g, sodium 1422 mg

 

 

Onion Pork Roast

This onion pork recipe is easy to make and a perfect treat for fall.

Serves 4 | Prep. time 15 minutes | Cooking time 60 minutes

Ingredients

  • 2 pounds pork loin
  • 1 teaspoon salt
  • ½ teaspoon red pepper flakes
  • 2 teaspoons oregano
  • 1 medium onion, diced
  • 6 cloves garlic, whole
  • 2 Roma tomatoes, seeded and diced
  • ½ cup beef broth

Directions

For Preparation

  1. Season the pork loin with salt, pepper flakes, and oregano.
  2. Place it in the Instant Pot and add the remaining ingredients around the meat.
  3. Close the lid. Using the Manual/Pressure Cooks setting, cook it on high for 45 minutes.
  4. Quick-release the steam and let it cool.

For Freezing

  1. When the pork roast has cooled completely, transfer it and any juices to a sturdy freezer bag or airtight container.
  2. Freeze for up to two months.

For Serving

  1. Thaw the pork in the refrigerator for 24 hours.
  2. Add the pork and gravy and lock the lid.
  3. Cook on Manual/Pressure Cook for 15 minutes on high.
  4. Release the steam naturally.
  5. Once cooked, let the meat rest for 10 minutes. Serve and enjoy.

Nutrition (per serving)

Calories 325, fat 9.4 g, carbs 5.4 g, sugar 2 g, Protein 52 g, sodium 1389 mg

 

 

Maple Walnut Bread Pudding

Here is a creamy, comforting, and rich recipe that goes great with whipped cream.

Serves 4 | Prep. time 15 minutes | Cooking time 10 minutes

Ingredients

  • 2 eggs
  • 1¼ cups almond milk
  • ¼ cup brown sugar
  • 8 slices bread, torn into small pieces
  • 6 walnuts, crushed
  • ⅓ cup maple syrup

Directions

For preparation

  1. Whisk the eggs in a bowl and pour in the almond milk.
  2. Then add the brown sugar and whisk well.
  3. Add the torn bread pieces, walnuts, and maple syrup.

For Freezing

  1. Transfer the bread mixture to a PIP dish to be frozen. Cover it well.
  2. Freeze for up to four weeks.

For Serving

  1. Take out the PIP dish and let it thaw for an hour.
  2. Pour a cup of water into the Instant Pot and add a trivet.
  3. Arrange the PIP dish on top of the trivet.
  4. Seal, and set it to Manual/Pressure Cook for 10 minutes.
  5. Quick-release the steam and serve.

Note: PIP (Instant Pot pot-in-pot) dish cooking method is when you’re cooking food in a separate dish that’s placed on a trivet inside your Instant Pot liner.

 

Nutrition (per serving)

Calories 504, fat 24.4 g, carbs 64 g, sugar 34 g, Protein 11 g, sodium 334 mg

 

 

 

 

 

***These recipes and more are found in Louise Davidson’s Freezer Meals for the Instant Pot: Delicious Make-Ahead One-Pot Recipes to Prep, Freeze, and Cook with a Multi-Cooker. To get your copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.

Forgotten Classic Recipes That Are Still Amazing Today

Book Name : Forgotten Classic Recipes That Are Still Amazing Today
Buy Now

Old South Leftover Turkey Casserole

This is a recipe my mom used to make after Thanksgiving or whenever we had leftover cooked turkey. It’s a perfect quick weeknight meal.

Serves 4-6 | Prep. time 10 minutes | Cooking time 20 minutes

Ingredients

  • Butter or cooking spray for greasing
  • ½ cup melted butter
  • ½ cup onion
  • ½ cup green peppers, chopped and seeded
  • 3 tablespoons flour
  • 3 cups milk
  • ½ pound egg noodles, uncooked
  • 1 tablespoon poppyseeds
  • 1 teaspoon salt or to taste
  • ⅛ teaspoon red pepper flakes or to taste
  • ¼ cup diced pimientos
  • 3 cups diced cooked turkey
  • 2 tablespoons shredded Parmesan cheese

Directions

  1. Preheat the oven to 350°F (177°C). Grease a 9×9-inch baking dish with butter or cooking spray.
  2. Heat the butter over medium heat in a medium saucepan or skillet.
  3. Add the onion and pepper and stir-cook until softened and translucent.
  4. Add the flour and stir the mixture. Add the milk and stir-cook until the mixture is thickened.
  5. Add the noodles and poppyseeds and stir the mixture. Season with red pepper flakes and salt to taste.
  6. Mix in the pimientos and cooked turkey.
  7. Add the turkey mixture to the greased baking dish and cover with foil.
  8. Bake for about 45 minutes until cooked well and noodles are soft.
  9. Remove the foil, top with the Parmesan cheese, and bake uncovered for 8–10 minutes.
  10. Serve warm.

Nutrition per serving

Calories 751, fat 36 g, carbs 58 g, sugar 12 g, Protein 47 g, sodium 806 mg

 

 

Sweet Stuffed Cabbage Casserole

I don’t even think I have to say anything about this incredible casserole because almost everyone knows it and because the photo says it all. This is my go-to cabbage roll recipe. My mom used to make it a lot when I was growing up. Here again, you can use any type of green cabbage, I usually use Savoy cabbage.

Serves 6 | Prep. time 20 minutes | Cooking time 1 hour 45 minutes

Ingredients

  • Butter or cooking spray for greasing
  • 1 large green cabbage head
  • 1 ½ pounds lean ground beef
  • 1 ½ cups rice, cooked
  • 1 large egg
  • 1 small yellow or white onion, finely diced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 (28-ounce) can crushed tomatoes
  • 1 tablespoon lemon juice
  • 1 tablespoon Worcestershire sauce
  • 4 tablespoons brown sugar

Directions

  1. Preheat oven to 350°F (177°C). Grease a 9×13-inch baking dish with butter or cooking spray.
  2. Bring a large pot of salted water to a boil. Gently add the cabbage and cook for 15 to 20 minutes until it leaves start to peel.
  3. Transfer the cabbage to an ice bath, let it cool down for a few minutes, then drain it.
  4. Peel some of the cabbage leaves, discarding their hard stems.
  5. Mix the beef, rice, egg, onion, salt, and pepper in a large mixing bowl until well combined.
  6. Spoon ¼ cup of the mixture into the base of a cabbage leaf, fold the sides into the middle, then roll it forward to fold it and set it aside.
  7. Repeat the process until you finish the meat mixture. Reserve the remaining cabbage for another use.
  8. Combine the tomatoes, lemon juice, Worcestershire sauce, sugar, salt, and pepper in a large mixing bowl.
  9. Pour half the mixture into a deep baking dish. On top of it, place the stuffed cabbage, then pour the remaining sauce on top.
  10. Cover the casserole with foil and bake for 1 hour and 15 minutes.
  11. Remove the foil and bake for another 10 to 15 minutes until the sauce thickens.
  12. Serve hot.

Nutrition per serving

Calories 414, fat 24 g, carbs 35 g, sugar 17 g, Protein 17 g, sodium 754 mg

 

 

Layered Chocolate Cake

You’ll have fun making this old-fashioned cake. The layers must be baked individually, so that is the most time-consuming part. When assembling, keep wooden skewers on hand, and don’t hesitate to spoon the frosting back on as it melts.

Serves 12 | Prep. time 15 minutes | Cooking time 30 minutes

Ingredients

Cake

  • 1 cup butter, softened
  • 1¾ cups sugar
  • 5 large eggs, beaten
  • 1 teaspoon vanilla extract
  • 3½ cups self-rising flour
  • Milk as needed

Icing

  • 3 cups sugar
  • ¾ cup cocoa powder
  • ¼ teaspoon salt
  • 1 ⅔ cups evaporated milk
  • 1 teaspoon vanilla extract
  • ½ cup butter

Directions

  1. Preheat the oven to 350°F (177°C) and grease as many 9-inch round cake pans as you have.
  2. Cream the butter and sugar and add the eggs and vanilla. Mix well.
  3. Add the flour alternately with milk, stirring just to combine, until you have a good cake batter consistency.
  4. To each cake pan, add ½ cup of batter and bake for about 8–10 minutes. As they are ready, set the layers between moist tea towels. Continue until all the batter is cooked.
  5. For the icing, combine sugar, cocoa, and salt in a large, heavy saucepan. Add the milk and mix well. Cook on medium, stirring frequently until the mixture reaches a full rolling boil. Bring to a softball stage without stirring.
  6. Turn off the heat, then add vanilla extract and butter and mix well.
  7. To assemble, your cakes and icing can be slightly warm. Lay out a cake layer and cover it with a layer of frosting. Repeat, securing the layers with wooden skewers as necessary.
  8. Poke holes in the cake so the icing soaks in. Spoon any melted icing back onto the cake as you go.
  9. Continue until all the layers are stacked and iced.

Nutrition per serving

Calories 729, fat 29 g, carbs 114 g, sugar 83 g, Protein 10 g, sodium 287 mg

 

 

Peach Streusel Coffee Cake

If the aroma of this cake baking in the oven doesn’t take you back to your childhood, nothing will! With a sweet peach layer over a moist white cake and a hearty streusel topping, this cake is a real treat.

Serves 12 | Prep. time 20 minutes | Cooking time 60 minutes

Ingredients

Cake

  • 1 pound peaches, peeled and sliced
  • 2 cups granulated sugar, divided
  • ¾ cup butter at room temperature
  • 2 ½ cups all-purpose flour
  • 1 egg
  • 2 teaspoons vanilla extract
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 (12 ounce) can evaporated milk

Topping

  • ¾ cup all-purpose flour
  • ¾ cup light brown sugar
  • 1 teaspoon ground cinnamon
  • 6 tablespoons butter

Directions

  1. Preheat the oven to 350°F (177°C) and butter a 9-inch springform pan.
  2. In a medium saucepan, combine the peaches with ½ cup sugar and cook on low, stirring frequently, until the sugar is dissolved.
  3. In a mixing bowl, beat the butter and the remaining 1½ cups of sugar until light and fluffy.
  4. Add the egg and vanilla and mix well.
  5. Combine the dry ingredients in a separate bowl and gradually add them to the batter, alternating with the evaporated milk.
  6. Spread the batter evenly in the prepared pan and top with the cooked peaches. Bake for 40 minutes.
  7. Prepare the topping by combining the ingredients and mixing until a sandy texture is formed.
  8. After 40 minutes, add the streusel topping over the peaches. Bake for 20–25 more minutes, or until a tester inserted in the center comes out clean.
  9. Cool at least half an hour before serving.

Nutrition per serving

Calories 477, fat 21 g, carbs 67 g, sugar 42 g, Protein 5 g, sodium 458 mg

 

 

Pumpkin Pie

A perfect addition to any Thanksgiving feast, this pumpkin pie is so simple to make and the perfect ending to any meal. Garnish it with some sweetened whipped cream, if you like.

Serves 8 | Prep. time 5 minutes | Cooking time 1 hour

Ingredients

  • 1 (9-inch) plain pastry pie shell
  • 2 eggs, lightly beaten
  • 2 cups pumpkin puree
  • ¾ cup sugar
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1 (12 ounces) can evaporated milk

Directions

  1. Preheat the oven to 425°F (218°C).
  2. In a mixing bowl, combine all the ingredients together.
  3. Pour the mixture into a pie shell.
  4. Bake for 15 minutes and then reduce the oven temperature to 350°F (177°C).
  5. Continue baking until a knife inserted in the center of the filling comes out clean (about 45 minutes).
  6. Let the pie cool before serving.

Nutrition (per serving)

Calories 256, fat 9 g, carbs 40 g, sugar 22 g, Protein 6 g, sodium 293 mg

 

 

Fudge Squares

This recipe is one my grandma used to make often. I found in her recipe box with the note of delicious and to make it again. From the condition of the paper magazine clipping, I’d say it was either a well-loved recipe, or it came from some time in the 1600s!

Serves 12 | Prep. time 10 minutes | Cooking time 30 minutes

Ingredients

  • 2 squares unsweetened chocolate
  • ¾ cup sifted pastry flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ⅓ cup vegetable shortening
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 2 eggs
  • ⅓ cup dates, finely chopped
  • ⅓ cup walnuts

Directions

  1. Preheat the oven to 350°F (177°C) and coat an 8-inch square baking pan with butter or cooking spray.
  2. Melt the chocolate in a double boiler.
  3. Sift the flour with the baking powder and salt.
  4. In a separate bowl, beat the shortening with the melted chocolate. Gradually add the sugar and vanilla.
  5. Add the eggs and beat until fluffy. Stir in the flour, dates, and walnuts.
  6. Bake for about 30 minutes, or until the squares start to pull away from the edges of the pan.

 

 

  

***These recipes and more are found in Louise Davidson’s Forgotten Recipes 5-Cookbook Set: Slow Cooker – Casserole – Cake – Pie – Square and Bar. To get your copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.

Classic Thanksgiving Menu

Book Name : Classic Thanksgiving Menu
Buy Now

Treat your family to an amazing home-cooked Thanksgiving feast with these tasty and classic recipes!

Hot Spinach and Artichoke Dip

Servings: 8 | Preparation time: 15 minutes | Cooking time: 25 minutes

Ingredients

  • 1 garlic clove
  • 1 cup of cream cheese (1-8 oz package)
  • 1/2 cup of frozen spinach
  • 1 3/4 cups of artichoke hearts (1-14 oz can)
  • 1/4 cup of mayonnaise
  • 1/4 tsp of garlic salt
  • 1/4 tsp of ground pepper
  • 1/4 tsp of salt
  • 1/4 cup of Romano cheese, grated
  • 1/4 cup of Parmesan cheese, grated
  • 1/4 cup of mozzarella cheese, grated

Directions

  1. Preheat the oven to 350°F.
  2. In a large bowl, cream together the cream cheese, mayonnaise, and garlic salt.
  3. Mince the garlic, and add to the cream cheese along with the basil, salt, and pepper.
  4. Mix until it is well blended.
  5. Thaw the spinach, and chop into fine pieces. Add to the cream cheese mixture.
  6. Drain the artichoke hearts, and chop into small pieces.
  7. Fold into the cream cheese mixture, and stir until it is well blended.
  8. Grate the Parmesan and Romano cheese. Add to the cream cheese, and mix well.
  9. Grease a small baking dish.
  10. Pour the cream cheese mixture into the baking dish, and smooth it down so it’s flat.
  11. Grate the mozzarella, and sprinkle over the top of the dip.
  12. Bake for 25 minutes or until the top is lightly browned.
  13. Serve warm on French crusted bread, with chips or with veggies.

Nutrition facts per serving (42g)

Calories: 141, Calories from Fat: 119, Total fat: 13.2 g., Carbohydrates: 3.0 g., Dietary fiber: 5.4 g., Sugars: 0.6 g., Protein: 3.4 g.

 

 

Maple Roasted Turkey

Servings: 12 | Preparation time: 30 minutes | Cooking time: 3 hours and 30 minutes

Ingredients

  • 12 lb turkey
  • 1/3 cup of maple syrup
  • 2 cups of apple cider vinegar
  • 2 1/2 tbsp of fresh thyme
  • 2 tbsp of fresh marjoram
  • 1 1/2 tsp of lemon zest
  • 3/4 cup of butter
  • Salt to taste
  • Pepper to taste
  • 2 cups of onion, chopped
  • 1 1/2 cups of carrots, chopped
  • 1 1/2 cups of celery, chopped
  • 3 cups of chicken broth
  • 1/4 cup of flour, all purpose
  • 1/2 cup of apple brandy
  • 1 bay leaf

Directions

  1. Preheat the oven to 375°F.
  2. Prepare the turkey for baking.  Clean out the inside, remove any pin feathers that were left.  Discard any other debris left in the cavity. Reserve the organs and giblets
  3. Place the turkey in a roasting pan.
  4. In a large saucepan, whisk together the maple syrup and apple cider.
  5. Set on the stove over a medium-high temperature.
  6. Bring the mixture to a boil, and continue cooking until you have reduced the liquid to 1/2 cup.
  7. Remove from heat.
  8. Wash and chop the thyme and marjoram.
  9. Add 1 tablespoon of thyme and 1 tablespoon of marjoram immediately to the hot maple syrup mixture.
  10. Zest the lemon, and add to the maple syrup mixture.
  11. Stir in the butter, and mix until it has melted.
  12. Season with salt and pepper until you have your desired taste.  Place in the refrigerator until it is cold.
  13. Set aside 1/4 cup of maple syrup mixture, and rub the remaining mixture onto the turkey.  On the breast, rub the mixture under the skin.
  14. Set aside the turkey when it has the maple syrup on it.
  15. Wash, peel, and chop the onion and carrots.
  16. Wash and chop the celery.  Toss the vegetables together.
  17. Pour around the turkey.
  18. Place the neck, and giblets on top of the vegetables.
  19. Sprinkle the vegetables with 1 tbsp of thyme and 1 tbsp of marjoram.
  20. Pour 2 cups of chicken broth over the vegetables.
  21. Place in the oven, and bake for 30 minutes.
  22. After the 30 minutes, cover the turkey with aluminum foil, and reduce the temperature of the oven to 350°F.
  23. Bake for an additional 2 1/2 to 3 hours or until the thickest part of the thigh reaches an internal temperature of 180°F.
  24. Remove from heat, and allow to stand for 30 minutes.
  25. While it is standing, remove the juices from the pan into a large measuring cup.  Skim off any excess fat with a spoon.
  26. Fill the measuring cup with chicken broth until you have 3 cups of liquid (broth and juices).
  27. Pour into a saucepan on the stove.  Set the temperature to medium-high.
  28. Bring the liquid to a boil.
  29. While it is cooking, whisk together the remaining maple syrup mixture and 1/3 cup of flour.
  30. Pour into the broth, and mix well.
  31. Add the remaining thyme, and stir well.
  32. Add the bay leaf.
  33. Boil, stirring frequently, until the sauce thickens.  This usually takes about 10 minutes.
  34. Remove from heat, and fold in the apple brandy.
  35. Season with salt and pepper, if desired.
  36. Remove the bay leaf.
  37. Serve the turkey, and use the maple sauce as a gravy.
  38. Serve warm.

Nutrition facts per serving (626g)

Calories: 942, Calories from Fat: 312, Total fat: 34.7 g., Carbohydrates: 12.6 g., Dietary fiber: 1.4 g., Sugars: 7.3 g., Protein: 134.9 g.

 

 

Quick and Easy Turkey Gravy

Yields: about 2 cups | Preparation time: 20 minutes | Cooking time: 10 minutes

Ingredients

  • All the turkey pan drippings, at least 1 cup
  • 4 tbsp of butter (or duck fat for added flavor)
  • 4 tbsp all-purpose flour
  • 1 1/2 cups of chicken broth
  • Salt and freshly ground pepper

Directions

  1. While the turkey is resting, it’s the perfect time to prepare your gravy.
  2. Scrap all the bits and pieces from the bottom of your roasting pan with a wooden spoon to get the most flavor.  Place the drippings, bits and pieces included, in a measuring cup. Skim off any excess fat with a spoon. Make sure you have at least 1 cup of turkey broth.
  3. If you do not have 1 cup of broth, just add some hot water.  If you have more than 1 cup, just reduce your chicken broth quantity accordingly.  Set aside.
  4. In a large saucepan, melt the butter on medium-high heat.
  5. When the butter is melted, reduce the heat to medium-low, and add the flour.  Whisk the butter and flour together until you obtain a thick paste.
  6. Add the turkey drippings to the saucepan.  Increase the heat to high and bring to a boil. Whisk continuously until the gravy thickens and there is no more lumps, about 2-3 minutes.  .Reduce the heat to medium-low, and add the chicken broth, little by little.  Continuously whisk the gravy until you have the desired consistency, about 5-7 minutes.
  7. Season the gravy with salt and freshly ground pepper to taste.
  8. Keep the gravy warm until you are ready to serve by letting it rest on low heat.
  9. When ready to serve, stir the gravy and place it in a gravy boat.

 

Note 1: if you like your gravy silky and smooth,, strain it before placing it in the gravy boat to remove all the bits and pieces from the turkey drippings.

Note 2: if your gravy thickens quickly, just add additional broth until you obtain the desired consistency. 

Note 3: if you would like to add extra flavor to your gravy. You can replace ½ cup of the chicken broth with ½ cup of white wine, bourbon, or sherry. You can also add some of your favorite herbs like thyme or rosemary.   

Nutrition facts per serving (2 tbsp)

Calories: 82, Calories from Fat: 59Total fat: 6.5 g., Carbohydrates: 4.7 g., Dietary fiber: 0.2 g., Sugars: 0.3 g., Protein: 1.4 g.

 

 

Cornbread Stuffing

Servings: 10 | Preparation time: 15 minutes | Cooking time: 1 hour

Ingredients

  • 2 tbsp of olive oil
  • 2 hot Italian sausages
  • 1 cup of onions, chopped
  • 1 cup of carrots, chopped
  • 1 cup of celery, chopped
  • 1/2 bunch of fresh sage
  • 4 large corn muffins
  • 1/2 cup of chicken stock
  • 3 eggs
  • 1 tsp of ground pepper
  • 1 tsp of salt
  • Cooking spray

Directions

  1. Preheat the oven to 350°F.
  2. Pour 1 tablespoon of oil into a skillet, and set on the stove.
  3. Turn the heat to medium-high.
  4. Remove the casings from the sausage.  Add the meat to the hot oil.
  5. Cook until the sausage is brown, about 5 minutes.
  6. Remove from the heat, and drain before cooling.
  7. Return the skillet to the stove, and add the remaining oil.
  8. Wash, peel, and chop the onions and carrots.
  9. Wash and chop the celery.
  10. Place the vegetables into the hot oil.
  11. Wash and chop the sage before adding it to the vegetables.
  12. Cook over medium-high heat until the vegetables are soft, about 10 minutes.
  13. Remove from the heat when they are soft, and set aside to cool.
  14. Crumble the corn muffins into a large bowl.
  15. Add the sausage.
  16. Toss in the vegetables, and mix well.
  17. In a separate bowl, whisk together the chicken stock and the eggs.
  18. Pour into the cornmeal mixture.
  19. Mix together until it begins to stick. Season with salt.
  20. Spray a baking dish with cooking spray, using a 2-quart dish.
  21. Pour the stuffing into the dish.
  22. Place in the oven and bake for 45 to 60 minutes or until the top of the stuffing is crispy and golden brown.
  23. Remove from heat, and serve warm.

Nutrition facts per serving (87g)

Calories: 156, Calories from Fat: 88, Total fat: 9.8 g., Carbohydrates: 13.5 g., Dietary fiber: 0.9 g., Sugars: 6.5 g., Protein: 3.7 g.

 

 

Cranberry Terrine

Servings: 8 | Preparation time: 15 minutes | Cooking time: 15 minutes

Ingredients

  • 1 cup of cranberries
  • 3/4 cup of sugar
  • 2 cups of pomegranate juice
  • 1 cinnamon stick
  • 2 whole black peppercorns
  • 2 oranges
  • 1/2 tsp of salt
  • 1/4 cup of cold water
  • 6 tsp of unflavored gelatin (3 packets)

Directions

  1. Place cranberries into a food processor and add 1/4 cup of sugar.
  2. Pulse until the mixture is chunky, usually about 8 times.
  3. Set aside for 20 minutes.  This is a very important step as you want the cranberry mixture to mature.
  4. While you are waiting, whisk together 1/2 cup of sugar and 1 1/2 cups of pomegranate juice in a large saucepan.
  5. Place on the stove and set the temperature to medium.
  6. Add the cinnamon stick and peppercorns.
  7. Peel one orange and remove the white pith from the peel.  Slice into two long slices.
  8. Place in the pomegranate juice mixture.
  9. Add a pinch of salt and bring to a boil.
  10. Simmer for about 5 minutes or until the sugar dissolves.  You should stir constantly to prevent burning.
  11. Remove from the heat and allow to steep for 20 minutes.
  12. After 20 minutes, remove the peppercorns, orange peels, and cinnamon.  Throw them away but keep the juice.
  13. In a separate bowl, whisk together the remaining 1/2 cup of pomegranate juice and 1/4 cup of cold water.
  14. Sprinkle the gelatin over the water mixture but do not stir.
  15. Allow the gelatin to soften, usually about 5 minutes.
  16. When the gelatin is softened, stir in the steeped pomegranate juice and stir until the gelatin dissolves.
  17. In a 9×5 inch loaf pan, spread a thin layer of cranberry mixture, about 1/4 of an inch.
  18. Pour in 3/4 cup of the pomegranate-gelatin mixture to cover the cranberries.
  19. Place in the refrigerator and cool until it is just about to set, usually about 30 minutes.
  20. While it is setting, stir the remaining cranberry mixture into the remaining pomegranate juice mixture.
  21. When the bottom has started to set, pour the remaining cranberry mixture into the loaf pan.
  22. Place in the refrigerator and allow to set completely, usually about 2 hours at least but overnight is better.
  23. Remove from the loaf pan onto a platter.
  24. Slice long strips from the remaining orange and use as a garnish.
  25. Serve cold.

Nutrition facts per serving (163g)

Calories: 208, Calories from Fat: 1, Total fat: 0.1 g., Carbohydrates: 35.6 g., Dietary fiber: 2.1 g., Sugars: 31.6 g., Protein: 18.5 g.

 

 

Sweet Potato Pie

Servings: 8 | Preparation time: 45 minutes | Cooking time: 2 hours and 10 minutes

Ingredients

  • 4 pounds of sweet potatoes
  • 1 1/4 cups of flour, all-purpose
  • 1 tbsp of sugar
  • 1/8 tsp of salt
  • 1 cup of butter, divided in two
  • 2 tbsp of ice water
  • 1 egg white
  • 1/4 cup of butter, unsalted
  • 1/2 cup of sugar
  • 3 eggs
  • 1 tbsp of orange zest
  • 1 cup heavy cream
  • 1/2 tsp of nutmeg, ground
  • 1/2 cup of pecans
  • 1/2 cup of all-purpose flour
  • 1/2 cup dark brown sugar

Directions

  1. Preheat the oven to 375°F.
  2. Place the sweet potatoes on a baking sheet and prick them with a fork.
  3. Bake in the oven for about 1 hour or until the sweet potatoes are soft.
  4. Set aside and cool until they are lukewarm.
  5. While they are cooling, whisk together the flour, 1 tbsp of sugar, and salt.
  6. Cut in the 1/2 cup of butter and mix until you have a coarse crumb-like mixture.
  7. Mix in the ice water and knead until you have a moist dough that clings together.
  8. Form the dough into a ball.
  9. Cover it with plastic wrap and then place it in the refrigerator for about 30 minutes to set.
  10. After 30 minutes, turn out on a lightly floured, flat surface and roll into a 10-inch circle.
  11. Place the circle in a 9-inch pie pan.  Remove the excess dough and pinch the edges around the rim of the pie pan.
  12. Cover the crust of the pie with parchment paper and place in the oven.
  13. Bake for 20 minutes.
  14. Remove from the oven.
  15. Brush the egg white onto the bottom and sides of the baked pie crust. Set aside to cool.
  16. Lower the temperature of the oven to 325°F.
  17. Peel the sweet potatoes and place them in a food processor.
  18. Add the 1/4 cup of unsalted butter and puree the ingredients.
  19. When it is smooth, measure out 1 1/2 cups of the puree.
  20. In a separate bowl, whisk together the 1/2 cup of sugar and the 3 eggs.
  21. Whisk in the sweet potato puree.
  22. Zest the orange and add to the sweet potato mixture.
  23. Fold in the cream.
  24. Add the nutmeg and the cinnamon.
  25. Pour the sweet potato mixture into the pie crust.
  26. Spread the pecans out on a baking sheet.  Bake for 10 minutes.
  27. Remove from the oven and cool completely.
  28. Cut the remaining 1/2 cup of butter into pea-size pieces
  29. Place the pecans, butter, flour, and brown sugar in a bowl. Mix with your fingers until you have a coarse crumble
  30. Sprinkle the crumble over the top of the pie.
  31. Place in the oven and bake for 40-50 minutes or until the pie has set. The middle will jiggle slightly and the edges won’t.
  32. Serve cold.

Nutrition facts per serving (322 g)

Calories: 623, Calories from Fat: 226, Total fat: 25.1 g., Carbohydrates: 93.0 g., Dietary fiber: 9.9 g., Sugars: 15.4 g., Protein: 8.5 g.

 

 

***These recipes and more are found in Sarah Spencer’s Thanksgiving Feast Cookbook: The Very Best Classic and New Recipes. To get your copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.

Delicious Potluck Meals

Book Name : Delicious Potluck Meals
Buy Now

Need to cook for a crowd? Impress your family and friends with delicious potluck recipes at your next family and friend gathering!

Sweet and Sour Meatballs

A gathering would not be complete without cocktail meatballs. This recipe has deep sweet and sour flavors everybody will love.

Makes 48 | Prep. time 30 minutes | Cooking time 30 minutes

Ingredients

Meatballs

  • 2 pounds lean ground pork or beef or a mix of both
  • ½ cup finely diced onion
  • 2 eggs, lightly beaten
  • Salt and pepper, to taste
  • 1 teaspoon ground ginger
  • 1 teaspoon garlic powder

Sweet and sour sauce

  • 1 ½ cups ketchup
  • ⅔ cup apple cider vinegar
  • ⅔ cup honey
  • 2½ cups pineapple juice
  • 1 onion diced
  • ¼ cup olive oil
  • 2 tablespoons cornstarch
  • 2 cloves garlic, minced
  • 2 teaspoons freshly grated ginger

Directions

  1. Preheat the oven to 375ºF (191ºC) and place the oven rack in the middle position.
  2. Mix all the meatball ingredients until well combined.
  3. Form small meatballs by rolling about one tablespoon of the meat mixture with your hands to form a ball.
  4. Place all the meatballs on a rimmed baking sheet lined with aluminum foil.
  5. Place in the oven and bake for 15 to 20 minutes or until the meatballs are cooked through.
  6. While the meatballs are cooking, prepare the sauce. Heat the olive oil in a large saucepan on medium heat. Sauté the onions for 2-3 minutes until fragrant and tender. Add the garlic and ginger and continue cooking for 1 minute. Add the remaining ingredients and stir until well combined. Bring to a boil on high heat. Reduce the heat to low, and let simmer until the sauce thickens, about 6-10 minutes, stirring continuously. Remove from heat and reserve.
  7. Add the meatballs to the sauce. Stir well to coat all the meatballs. Remove from heat. At this point, when completely cooled down, you can refrigerate the sweet and sour meatballs for up to three days before reheating or freezing for up to 2 weeks.
  8. To reheat, preheat the oven to 350ºF (177ºC), and place the oven rack in the middle position. Place the sweet and sour meatballs in an oven-proof dish and bake for 20 to 25 minutes until the meatballs are heated through. Stir a few times while reheating.
  9. Serve warm with some cocktail toothpicks and sauce.

Nutrition per serving

Calories 208, fat 11 g, carbs 15 g, Proteins 12 g, sodium 109 mg

 

 

Antipasto Platter Recipe

This mouth-watering platter is just the ticket to satisfy everyone.

Serves 15 | Prep. time 25 minutes

Ingredients

  • ½ cup olives
  • ½ cup green olives
  • 1 cup cherry tomatoes
  • 1 cup dried figs
  • 1 cup dried dates
  • 1 cup dried apricots
  • 4 ounces pancetta
  • 4 ounces prosciutto
  • 4 ounces salami
  • 4 ounces capicola
  • 4 ounces Asiago cheese
  • 4 ounces fresh mozzarella cheese
  • 4 ounces Romano cheese
  • 6 ounces Salami
  • 8 ounces fig preserves
  • Crackers, for serving

Directions

  1. Arrange all the items on a large platter. Be creative!

Nutrition per serving

Calories 372, fat 20 g, carbs 33 g, Protein 16 g, sodium 1090 mg

 

 

Mac and Cheese with Chipotle Bacon Casserole

Are you ready to upgrade your mac and cheese game? Bring this dish to the table and let the crowd declare a winner.

Serves 12 | Prep. time 15 minutes | Cooking time 45 minutes

Ingredients

  • 1 pound cavatappi pasta or any favorite cut pasta
  • ½ cup butter
  • 1 large onion, diced
  • ⅓ cup flour
  • Salt and pepper to taste
  • 1 teaspoon ground mustard
  • 2 cups half and half
  • 2 cups whole milk
  • 2 cups grated cheddar cheese
  • 1½ cups grated Monterey Jack cheese
  • 2 teaspoons ground chipotle pepper
  • 6 slices bacon, cooked and crumbled
  • 2 cups panko breadcrumbs

Directions

  1. Preheat the oven to 375°F (191°C) and butter a 9×13 baking dish.
  2. Prepare the pasta according to the package instructions.
  3. In a large skillet, melt the butter over medium heat and add the onion. Cook, stirring frequently until softened.
  4. Add the flour, salt, pepper, and mustard powder and cook for 2–3 minutes.
  5. Gradually whisk in the half-and-half and the milk and cook, stirring often, until thick.
  6. Fold in the cheeses and mix it well.
  7. Add the cooked pasta, chipotle seasoning, and bacon. Mix to coat. Transfer the mixture to the prepared baking dish.
  8. Top with panko crumbs and bake for 25 minutes.

Nutrition per serving

Calories 515, fat 29 g, carbs 43 g, Protein 18 g, sodium 359 mg

 

 

Creamy Chicken Casserole

This is not your average creamy chicken casserole. Wow the other guests with the unexpected flavors of this dish.

Serves 12 | Prep. time 15 minutes | Cooking time 25 minutes 

Ingredients

  • 2 cups chopped celery
  • 8 cups diced cooked chicken
  • 1 cup slivered almonds
  • 1 bunch green onions with tops, sliced
  • 2 (4-ounce) cans chopped green chilies
  • 1 cup sliced green olives
  • 1½ cups mayonnaise
  • 1½ cups sour cream
  • 3 cups shredded cheddar cheese, divided
  • 4 cups crushed potato chips

Directions

  1. Preheat the oven to 350°F (177°C) and butter a 9×13 baking dish.
  2. In the baking dish, combine celery, chicken, almonds, chilies, and green onions.
  3. In a mixing bowl, combine the mayonnaise, sour cream, and 1 ½ cups cheddar. Stir this mixture into the baking dish and spread it evenly.
  4. Top it with the remaining cheese and the chips.
  5. Bake in the preheated oven for 25 minutes.

Nutrition per serving

Calories 678, fat 58 g, carbs 12 g, Protein 25 g, sodium 704 mg

 

 

Blue Cheese Potato Salad

A barbecue would be incomplete without someone’s famous potato salad. This rich and tangy blue cheese potato salad is sure to be on the list of the most requested side dishes at your gatherings.

Serves 6 | Prep. time 15 minutes | Cooking time 40 minutes

Ingredients

  • 4 pounds baby potatoes, quartered
  • 2 tablespoons olive oil
  • 6 cloves garlic, crushed and minced
  • 2 tablespoon fresh dill or 2 teaspoons dried dill
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 2 tablespoons red wine vinegar
  • 1½ cups crumbled blue cheese
  • 1 pound bacon, cooked and crumbled
  • 1 red onion, diced
  • Salt and pepper to taste

Directions

  1. Preheat oven to 450°F.
  2. In a bowl, combine red potatoes, olive oil, garlic, dill, and black pepper. Toss to coat evenly. Spread potatoes out on a baking sheet in a single layer. Place in the oven and roast for 30-40 minutes, tossing occasionally. Remove from oven and allow to cool completely before assembling the salad.
  3. In a medium-sized bowl, combine mayonnaise, sour cream, and red wine vinegar. Whisk thoroughly. Add blue cheese, bacon, scallions, salt, and pepper.
  4. In a large bowl, combine the roasted potatoes and blue cheese dressing mixture. Toss to coat evenly.
  5. For best results, cover and refrigerate for two hours before serving.

Nutrition per serving

Calories 320, fat 16 g, carbs 36 g, sugar 4 g, Protein 8 g, sodium 592 mg

 

 

Mocha Trifle

Using premade brownies and just a few other ingredients, you can make this delicious dessert.

Serves 12 | Prep. time 20 minutes | Chilling time 6 hours+

Ingredients

Mocha Cream Ingredients

  • 1 (8-ounce) package cream cheese, softened
  • ½ cup powdered sugar
  • 2 tablespoons espresso powder (or more to taste)
  • 3 cups whipped cream

Brownies

  • 1 batch, premade, and crumbled

Directions

  1. Beat the cream cheese with powdered sugar and espresso powder until smooth. Fold in the whipped cream.
  2. In a serving bowl or individual dishes, layer brownie pieces with the coffee cream.
  3. Refrigerate until ready to serve.

Nutrition per serving

Calories 779, fat 40 g, carbs 41 g, Protein 27 g, sodium 523 mg

 

 

 

These recipes and more are found in Louise Davidson’s Potluck Cookbook: Favorite Crowd-pleasing Recipes to Bring Along. To get your copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.

Delicious Denny’s Copycat Recipes!

Book Name : Delicious Denny’s Copycat Recipes!
Buy Now

If you’re craving for some Denny’s recipes, then these copycat recipes are just the ones for you!

Chicken Fajita Breakfast Skillet

Pan-grilled tender chicken and roasted crisp potatoes star in this filling breakfast skillet from the iconic food chain. You won’t mind having it for dinner as well.

Serves 4 | Prep. time 10 minutes | Cooking time 30 minutes

Ingredients

  • 4 cups Russet baking potatoes, scrubbed and diced
  • 2 tablespoons olive oil
  • Salt to taste
  • 1 tablespoon vegetable oil
  • 4 chicken cutlets, thinly sliced and cut into bite-sized pieces
  • ½ teaspoon pepper
  • ¼ teaspoon salt
  • 1 cup diced bell peppers
  • 1 cup diced onion
  • 1 cup shredded cheddar cheese
  • 4 eggs
  • 1 cup salsa
  • ½ cup sour cream
  • Chopped cilantro and fresh avocado slices to garnish

Directions

  1. Preheat the oven to 450°F (232°C). Line a baking sheet with parchment paper.
  2. In a mixing bowl, toss the potatoes and olive oil.
  3. Place the potatoes on a baking sheet and sprinkle with salt.
  4. Roast for 30–35 minutes.
  5. Season the chicken with salt and pepper.
  6. In a medium saucepan or skillet, heat the vegetable oil over medium heat.
  7. Add the chicken and stir-cook until evenly brown.
  8. Mix in the onions and peppers.
  9. Reduce heat and cook until chicken is cooked thoroughly and veggies are softened.
  10. Remove from heat.
  11. Scramble the eggs with some oil in another skillet. Set aside.
  12. Add the potatoes to the chicken mixture and mix well. Sprinkle on the cheese and add the scrambled eggs.
  13. Top with salsa and sour cream.
  14. Serve warm with cilantro and avocado slices on top.

 

 

Ultimate Omelet®

Denny’s ultimate omelet is a fresh and flavorful breakfast for egg lovers. It is served with a versatile cheese sauce to make it simply irresistible. Enjoy this classic and hearty breakfast.

Serves 1 | Prep. time 10 minutes | Cooking time 15 minutes

Ingredients

  • 2 large eggs
  • Salt and pepper to taste
  • 2 bacon strips, diced
  • 1 breakfast pork sausage, casing removed and chopped
  • 2 medium white mushrooms, sliced thin
  • 1 tablespoon diced onions
  • 1 tablespoon fire-roasted red bell pepper
  • 1 tablespoon diced tomatoes
  • 1 tablespoon butter
  • 2 tablespoons shredded cheddar cheese
  • Buttered toasts and breakfast potatoes for serving

Directions

  1. In a mixing bowl, whisk the eggs and season with salt and pepper to taste. Set aside
  2. Heat a medium saucepan or skillet over medium heat.
  3. Add the diced bacon and stir-cook until the bacon is crisp, about 3 minutes. Drain over paper towels and set aside.
  4. In the same skillet, add the sausage if it’s not pre-cooked and stir cook until cooked through. Add the onion and stir cook for 1 minute. Add mushrooms and stir cook for 1-2 minutes until mushrooms are soft. Add red peppers and tomatoes, stir cook for another 2 minutes. Add bacon stir a few times, remove from heat, and set aside.
  5. In a medium non-stick skillet, melt the butter over medium-low heat. Add the whisked eggs and let cook until settled or desired doneness, about 3-4 minutes. Close the heat.
  6. Add the mushroom-bacon mixture on one side of the omelet. Top with shredded cheese and fold the other half on top. Let the cheese melt for 1-2 minutes.
  7. Transfer to a plate and serve warm with buttered toasts and potatoes as desired.

 

 

Vegetable and Beef Barley Soup

If you’re looking for a beefy, rich soup, then here is one that will satisfy your cravings. This dish will definitely whet your appetite.

Serves 4 | Prep. time 10 minutes | Cooking time 40 minutes

Ingredients

  • ½ pound ground beef
  • 16 ounces frozen mixed vegetables
  • 1 can (14.5 ounces) tomatoes, diced, with juice
  • ¼ cup barley
  • 32-ounce beef broth
  • Salt and pepper

Preparation

  1. Place the ground beef in a pot and cook until brown.
  2. Add in the vegetables, tomatoes, barley, and broth, and bring the entire mixture to a simmer.
  3. Add salt and pepper for seasoning and leave the mixture to simmer for at least 40 minutes.
  4. Ladle the soup into bowls and serve. The longer you leave the soup to simmer, the better it will taste.

 

 

Bacon Slamburger

Hash browns and bacon supplement the beef patty in this iconic Slamburger from Denny’s. Its simplicity mixed with a smart combination of ingredients make it a true treat for burger fans.

Serves 1 | Prep. time 10 minutes | Cooking time 10 minutes

Ingredients

  • Monterey Jack queso cheese sauce to taste
  • 1 tablespoon vegetable oil
  • 1 ground beef patty, about ¼ pound
  • ½ cup frozen hash browns, thawed
  • 1 egg
  • 1 sesame bun, toasted
  • 2 slices bacon, cooked

Directions

  1. Warm cheese sauce in a saucepan and set aside.
  2. In a medium saucepan or skillet, heat some oil over medium heat.
  3. Add the bun and toast both sides. Set aside.
  4. Cook the hash browns as directed on the pack. Set aside.
  5. In a medium saucepan or skillet, heat some oil over medium heat.
  6. Add the beef patty and cook until evenly brown, about 4-5 minutes per side for medium.
  7. Add the beef patty to the bun bottom.
  8. Add the hash browns on top.
  9. In a medium saucepan or skillet, heat some oil over medium heat.
  10. Crack the egg into the saucepan and cook sunny side up to your satisfaction.
  11. Add the cooked egg over the hash browns.
  12. Add a dollop of cheese sauce and the bacon slices.
  13. Add the bun top.
  14. Serve fresh.

 

 

Onion Rings

Who’s in for those lovely and extra crispy onion rings from Denny’s? These golden rings work like a charm whenever they hit the table.

Serves 4 | Prep. time 20 minutes | Cooking time 10–15 minutes

Ingredients

  • 1 cup thinly sliced onion
  • 1 cup milk
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 cups canola oil

Directions

  1. Make rings by separating the sliced onion.
  2. Add the milk to a mixing bowl.
  3. In another mixing bowl, mix the flour, salt, and pepper.
  4. Coat the onion rings with the flour mixture, then with the milk, and then again with the flour mixture.
  5. Add the canola oil to a large cooking pot/deep-frying pan and heat over medium heat until shimmering, approximately 375°F (190°C).
  6. Add a handful of onion rings and fry for 3–5 minutes until evenly brown.
  7. Drain over paper towels. Fry the remaining onion rings in batches.
  8. Serve warm.

 

 

New York Cheesecake

Who can say no to a cheesecake that has achieved cult-like status in the culinary world? This popular dessert from Denny’s has everything you want to bring a big smile to your face.

Serves 6–8 | Prep. time 10 minutes | Cooking time 80 minutes

Ingredients

Crust

  • 1½ cups graham cracker crumbs
  • ½ cup butter, melted
  • 1 teaspoon cinnamon
  • ¼ cup sugar
  • Butter or vegetable oil for greasing

Filling

  • 3 pounds cream cheese
  • 1¾ cups sugar
  • 1¼ cups sour cream
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • 6 eggs
  • 1 teaspoon lemon peel, grated

Topping (optional)

  • 1 cup strawberry syrup or more as needed
  • Fresh strawberries, for garnish

Directions

  1. Preheat the oven to 350°F (175°C). Butter or grease a 9-inch spring cake pan or round baking pan.
  2. Fill a medium oven-safe saucepan with water and place it in a corner of the oven to prevent the cheesecake from cracking.
  3. In a mixing bowl, mix the butter, graham cracker crumbs, cinnamon, and sugar.
  4. Add the mixture to the spring cake pan or baking pan and press to make an even layer covering the surface.
  5. In another mixing bowl, mix the cream cheese and other filling ingredients. Add the eggs last and whip until smooth.
  6. Pour the mixture over the crust in the pan.
  7. Bake for about 20 minutes, then reduce heat to 275°F (135°C) and bake for 55–60 minutes more.
  8. Let cool completely. Cover with wax paper and place a plate over the wax paper to hold it down.
  9. Refrigerate until cool.
  10. To make the strawberry topping, slice the strawberries and mix with strawberry syrup in a bowl. With the back of a spoon bruise the strawberries and let rest until ready to serve.
  11. Slice and serve with strawberry syrup and sliced strawberries if desired.

 

 

 

***These recipes and more can be found in Lina Chang’s Copycat Cookbook: Making Denny’s Most Popular Recipes At Home. To get a copy of this book, click on the cover or here.

To download a copy of the featured recipes, click here.

Delicious Fall Dinner and Dessert Recipes

Book Name : Delicious Fall Dinner and Dessert Recipes
Buy Now

Fall is the best season to cook fresh, wholesome meals. If you’re looking for some inspiration to cook during this autumn season, here are some well-chosen tasty and easy-to-make fall dinner and dessert recipes.

DINNER RECIPES

Beef and Cabbage Soup

When green cabbages are fresh and in season, this will become a go-to soup. Serve with crusty bread and green salad for a complete meal.

Serves 10 | Prep time 15 minutes | Cooking time 2 hours

Ingredients

  • 1 pound beef stew meat, cut into ¾-inch pieces
  • Salt and pepper
  • 2 tablespoons olive oil
  • 6 cups beef stock, divided
  • 1 medium-sized green cabbage, shredded
  • 6 red tomatoes, diced
  • 1 large onion, diced
  • 3 cups water
  • 2 cloves garlic, minced
  • 1 ½ teaspoons Italian seasoning

Directions

  1. Pat the beef dry with paper towels and season with salt and pepper.
  2. Add oil to a large Dutch oven and sear the meat over medium heat on all sides until well browned. Do not overcrowd the oven, work in batches if needed. Place the browned beef on a plate.
  3. Add about half of the beef stock and bring to a boil. Stir and scrape the brown bits. Return the beef to the Dutch oven.
  4. Add the cabbage, tomatoes, onion, remaining beef stock, water, garlic, and Italian seasoning.
  5. Bring to a boil over medium-high heat.
  6. Decrease the heat to medium-low and let cook for 2 hours until the beef is tender and cabbage soft, taking care of stirring a few times.
  7. Taste and adjust the seasoning with salt and pepper.

Nutrition (per serving)

Calories 176, fat 3 g, carbs 15 g, Protein 13 g, sodium 816 mg

 

 

Spiced Pork Tenderloin with Apples

Pork and apples are a perfect match of sweet and savory. When it’s apple season, it’s a great recipe to make.

Serves 4 | Prep. time 10 minutes | Cooking time 25 minutes

Ingredients

  • Cooking spray or oil for greasing
  • 1 pound pork tenderloin, trimmed and cut crosswise into 12 or more pieces
  • 2 tablespoons butter
  • 3 apples, sliced
  • ⅓ cup shallots or red onion, thinly sliced
  • ⅛ teaspoon salt
  • ¼ cup apple cider
  • 1 teaspoon fresh thyme leaves

Spice mix

  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon ground coriander
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg

Directions

  1. Combine ingredients for spice mix and rub over pork.
  2. Heat cast iron pan over medium-high heat. Spray or grease with oil and cook pork to the desired doneness, about 3-5 minutes on each side, with at least 145°F for internal temperature. Use a slotted spoon to transfer to a plate and let rest. Cover with foil to keep warm.
  3. In the same skillet, swirl in the butter to melt. Add the apple, shallots, and salt. Sauté until browned, about 5-6 minutes. Add apple cider and cook until tender-crisp.
  4. Add sautéed apples to pork and serve.

Nutrition (per serving)

Calories 234, fat 9 g, carbs 12 g, sugar 7 g, Protein 24 g, sodium 394 mg

 

 

Ground Beef Casserole

This quick and easy ground beef casserole is full of flavors and perfect for a weeknight meal the whole family will enjoy.

Serves 4-6 | Prep time 15 minutes | Cook time 35 minutes

Ingredients

  • 1 pound ground beef
  • 1 cup diced onion
  • 3 tablespoons olive oil
  • 1 carrot, grated
  • ½ cup diced bell pepper
  • Salt and pepper to taste
  • 1 pound diced fresh tomatoes
  • 1 (10-ounce) can diced tomatoes with green chilies
  • 1 ½ teaspoons dried oregano
  • 2 teaspoons chili powder
  • 2 cups corn, fresh or frozen
  • 2 ounces grated parmesan cheese
  • 1 ½ cups dry macaroni pasta
  • 1 cup grated cheddar cheese

Directions

  1. Warm the olive oil in a nonstick frying pan over medium heat.
  2. Sauté the diced onion for 1-2 minutes and stir in the diced bell pepper. Season with salt and pepper to taste.
  3. Add the ground beef and stir-fry until the meat is brown on all sides.
  4. Stir in the fresh diced tomatoes, diced tomatoes with green chilies, dried oregano, chili powder, and corn.
  5. Stir in the mini macaroni and transfer to a casserole dish.
  6. Top with grated cheddar cheese and parmesan cheese.
  7. Bake for about 25-30 minutes or until the macaroni is tender.
  8. Serve and enjoy.

Nutrition (per serving)

Calories 639, fat 32 g, carbs 41 g, sugar 10 g, Protein 51 g, sodium 983

 

 

One Pot Creamy Chicken and Gnocchi

What is better comfort food than gnocchi? Especially when combined with chicken as it is here.

Serves 6 | Prep. time 25 minutes | Cooking time 40 minutes

Ingredients

  • 2 boneless, skinless chicken breasts
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 8 ounces baby bella mushrooms
  • 2 cloves garlic, minced
  • 2 teaspoons chopped thyme leaves
  • 1 teaspoon dried oregano
  • 1 cup low-sodium chicken broth
  • 1 ¼ cups heavy cream
  • 1 pound fresh gnocchi
  • ¾ cup mozzarella cheese, shredded
  • ½ cup grated parmesan cheese
  • 3 cups baby spinach

Directions

  1. Season the chicken breasts with salt and pepper.
  2. Heat the olive oil in a large nonstick frying pan over medium heat.
  3. Add the chicken and cook on each side for about 4-5 minutes.
  4. Remove the cooked chicken and set it aside on a plate. Cover with foil to keep warm.
  5. In the same pan, add the onion and cook for about 2-3 minutes.
  6. Stir in the mushrooms and garlic. Season with thyme, oregano, and salt and pepper.
  7. Stir in the gnocchi and mix until just combined.
  8. Pour in the chicken broth and cook the gnocchi for about 5-6 minutes or until the whole liquid has evaporated and absorbed into the gnocchi.
  9. Stir in the baby spinach and heavy cream. Mix until creamy.
  10. Dice the chicken into smaller pieces and stir them into the pan.
  11. Add the mozzarella cheese and parmesan cheese, and mix until well combined.
  12. Serve warm.

Nutrition (per serving)

Calories 684, fat 30 g, carbs 52 g, sugar 2 g, Protein 51 g, sodium 477 mg

 

 

Garlic Shrimp with Brussels Sprouts

This a quick dish to make and full of garlicky flavors. The addition of Brussels Sprouts makes it perfect for a Fall meal.

Serves 4 | Prep time 15 minutes | Cook time 10 minutes

Ingredients

  • 1 pound Brussels sprouts
  • 2 pounds shrimps, peeled and deveined
  • Salt and pepper to taste
  • 3 cloves garlic, minced
  • 4 tablespoons butter, divided
  • 1 teaspoon chili flakes or to taste
  • 1 teaspoon dried oregano
  • 1 teaspoon onion powder
  • Juice of 1 lemon
  • ¼ cup soy sauce

Directions

  1. Wash and trim the Brussels Sprouts. Cut them in half and finely slice them.
  2. Warm 2 tablespoons of butter in a frying pan or wok over medium-high heat.
  3. Cook the shrimp for about 1-2 minutes on each side until cooked through and turned pink. Transfer the shrimp to a plate and set aside.
  4. Stir in the minced garlic and season with chili flakes to taste. Add dried oregano, onion powder, and lemon juice. Add remaining butter and let melt.
  5. Stir in the Brussels sprouts and cook for about 2-3 minutes until tender.
  6. Pour in the soy sauce and return the shrimp to the pan. Stir to coat.
  7. Mix until everything is combined, and cook on low for 3 more minutes.
  8. Serve and enjoy with some cooked rice on the side.

Nutrition (per serving)

Calories 336, fat 4 g, carbs 17 g, sugar 3 g, Protein 57 g, sodium 1483

 

DESSERTS

Apple Upside-Down Cake

Savor this buttery apple upside-down cake that’s so delicious you can even have it for breakfast if you want.

Serves 10 | Prep. time 25 minutes | Cooking time 35 minutes

Ingredients

Topping

  • Cooking spray
  • ¾ cup sugar
  • ¼ cup water
  • 2 large apples, sliced ¼ inch thick
  • ¼ cup walnuts, chopped

Cake

  • 1⅓ cups cake flour
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • ⅔ cup sugar
  • 3 Tablespoons butter, softened
  • 2 large egg yolks
  • 1 teaspoon vanilla extract
  • ½ cup 1% low-fat milk
  • 3 large egg whites, placed in a dry, grease-free bowl

Directions

  1. Preheat the oven to 350°F (177°C).
  2. Prepare the topping. Combine sugar and water in a stainless-steel saucepan and heat over medium heat. Swirl slightly to mix, but refrain from overmixing. Cook until the sugar dissolves and the solution turns golden brown, about 4 minutes. Pour immediately into a cast iron skillet. Tip a skillet to spread the syrup and coat the bottom evenly. Arrange the apple slices in the syrup (use tongs if the syrup is still hot) and sprinkle with nuts. Set aside.
  3. Prepare batter for the cake. In a medium bowl, combine flour, baking powder, and salt. In a large bowl, add sugar and butter. Beat with a mixer at medium speed until light-colored and fluffy. Add egg yolks and vanilla, and beat to combine. Add a small amount of flour mixture and stir, followed by milk, stirring again. Repeat, adding flour mixture alternately with milk.
  4. Using clean, dry, and oil-free beaters, beat egg whites at high speed until stiff peaks form.
  5. Fold egg whites into the batter.
  6. Pour batter into the skillet over apples and spread evenly with a spatula.
  7. Bake for 35 minutes or until a toothpick inserted in the center comes out clean.
  8. Remove from oven and place on a rack to cool for 5 minutes.
  9. Loosen edges using a knife and carefully invert over a serving plate.

Nutrition (per serving)

Calories 253, carbs 45 g, fat 6 g, Protein 3 g, sodium 163 mg

 

 

Carrot Cake

Carrot cake is a classic moist cake that can be made in one bowl by whisking simple fall ingredients all together.

Serves 8 | Prep. time 10 minutes | Cooking time 45 minutes

Ingredients

For the carrot cake

  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • Pinch of kosher salt
  • 1½ teaspoons ground cinnamon
  • 1 ¼ cups vegetable oil
  • 1 cup granulated sugar
  • 1 cup light brown sugar
  • 1 teaspoon pure vanilla extract
  • 4 large eggs, room temperature
  • 3 cups carrots, peeled and grated
  • 1 cup pecans, chopped
  • ½ cup raisins
  • ½ cup coconut flakes

For the frosting

  • 8 ounces cream cheese, softened
  • 1 ¼ cups powdered sugar
  • ⅓ cup heavy cream
  • ½ cup pecans, roughly chopped (optional)

Directions

  1. Preheat oven to 350°F (177°C). Grease a springform pan with a removable bottom with cooking spray or butter.
  2. To make the carrot cake, in a large mixing bowl, combine the flour, baking soda, salt, and ground cinnamon.
  3. Stir in the vegetable oil, granulated sugar, light brown sugar, vanilla extract, eggs, grated carrots, chopped pecans, raisins, and coconut flakes. Mix until well combined.
  4. Transfer the batter to the prepared springform pan and bake for about 45-50 minutes.
  5. Let the cake cool completely.
  6. In the meantime, make the frosting. In a large mixing bowl, use a hand mixer to beat the cream cheese with powdered sugar and heavy cream.
  7. Using an offset spatula, frost the whole cake and sprinkle some chopped pecans on top, if desired.
  8. Serve warm.

Nutrition (per serving)

Calories 985, fat 62 g, carbs 100 g, sugar 70 g, Protein 11 g, sodium 491 mg

 

 

Pumpkin Chocolate Chip Bread

This recipe makes a perfect edible gift for the foodies in your life.

Serves 12 | Prep. time 10 minutes | Cooking time 55 minutes

Ingredients

  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground ginger
  • Pinch of kosher salt
  • 2 large eggs, room temperature
  • ½ cup granulated sugar
  • ¾ cup light brown sugar
  • 1 ½ cups pumpkin purée
  • ½ cup vegetable oil
  • ¼ cup orange juice
  • ⅔ cup semi-sweet chocolate chips

Directions

  1. Preheat oven to 350°F (177°C). Grease a loaf pan with butter.
  2. In a large mixing bowl, combine the flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt.
  3. Stir in the eggs, granulated sugar, brown sugar, pumpkin purée, vegetable oil, and orange juice. Whisk until well combined.
  4. Fold in the chocolate chips.
  5. Pour the loaf batter into the prepared pan and bake for about 55 minutes.
  6. Cool slightly before serving.

Nutrition (per serving)

Calories 288, fat 13 g, carbs 40 g, sugar 23 g, Protein 4 g, sodium 139 mg

 

 

Peach and Blueberry Crumble

This crumble is ideal to make when peaches are in season. The grounded pecans and cinnamon make this crumble extra tasty.

Serves 6-8 | Prep time 15 minutes | Cooking time 45 minutes

Ingredients

  • Cooking spray or butter for greasing
  • Vanilla ice cream

For the Peaches and Blueberries

  • 1 ½ pounds peaches, about 6 medium-sized peaches
  • 1 ½ cups blueberries, fresh or frozen
  • 1 ½ tablespoons all-purpose flour
  • ½ cup packed light brown sugar
  • 1 teaspoon ground cinnamon or to taste
  • 1 teaspoon lime or lemon zest

For the Crumble

  • ½ cup pecans
  • ⅔ cup white sugar
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 1 ½ cups all-purpose flour
  • ⅔ cup unsalted butter

Directions

  1. Preheat the oven to 375°F (191°C).
  2. Grease a baking dish with cooking spray or butter.
  3. In a large bowl, add the peaches, 1 ½ tablespoons flour, brown sugar, cinnamon, and zest, and mix well to coat. Pour the mixture at the bottom of the baking dish.
  4. Add the pecans to a food processor and pulse until pecans are well chopped. Add the sugar, nutmeg, salt, flour, and butter with pecans and pulse until combined but still crumbly.
  5. Sprinkle the crumble mixture evenly over the peaches.
  6. Bake for about 35-45 minutes or until peaches are tender and the top is golden brown.
  7. Remove from the oven and set aside for about 10 minutes before serving with vanilla ice cream if desired.

Nutrition (per serving)

Calories 286, fat 13 g, carbs 38 g, sugar 22 g, Protein 3 g, sodium 101 mg

 

 

Apple Fritters

Fresh apples, some spices, and a lemon-sugar glaze combine in this recipe to make this perfect fall treat!

Makes 10 | Prep. time 10 minutes | Cooking time 20 minutes

Ingredients

For the fritters

  • 4 cups red apples, peeled and diced into smaller pieces
  • 1 tablespoon lemon juice
  • 1 ¼ cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • Pinch of kosher salt
  • 2 teaspoons baking powder
  • 1 tablespoon granulated sugar
  • 2 large eggs, room temperature
  • ⅓ cup whole milk
  • 1 tablespoon unsalted butter, melted
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon vegetable oil or more as needed for cooking

For the glaze

  • 1 cup powdered sugar
  • ½ teaspoon pure vanilla extract
  • 3 tablespoons whole milk

Directions

  1. To make the fritters, in a large mixing bowl, combine the flour, ground cinnamon, salt, baking powder, and granulated sugar.
  2. Stir in the eggs, whole milk, melted butter, and vanilla extract,
  3. Stir in the diced apples and lemon juice and mix until well combined.
  4. Heat about a tablespoon of vegetable oil in a large nonstick frying pan over medium heat. Working in batches, add dollops of the apple fritter batter into the hot oil and cook for about 3-4 minutes on each side.
  5. To make the glaze, in a medium mixing bowl, combine the powdered sugar, vanilla extract, and whole milk.
  6. Drizzle the glaze over the fritters before serving.

Nutrition (per serving)

Calories 187, fat 2 g, carbs 38 g, sugar 22 g, Protein 3 g, sodium 43 mg

 

 

***These recipes and more are found in Louise Davidson’s cookbooks Harvest Cooking: Easy Family-Friendly Fall Dinner Recipes and Fall Desserts: Easy Family-Friendly Fall Dessert Recipes.

To get your own copy of each book, for Harvest Cooking, click here, and for Fall Desserts, click here.

To download a copy of the featured recipes, click here.

Delicious Doughnut Recipes

Book Name : Delicious Doughnut Recipes
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Vanilla Baked Doughnuts

Serves 10 | Prep. time 15 minutes | Cooking time 10 minutes

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • Pinch of salt
  • 1 teaspoon ground nutmeg
  • 2 large eggs, room temperature
  • ¾ cup sugar
  • ½ cup whole milk
  • ½ cup sour cream
  • ¼ cup butter, melted
  • 2 teaspoons vanilla extract
  • 5 ounces white chocolate, diced
  • ⅓ cup rainbow sprinkles

Directions

  1. Preheat the oven to 400°F (190°C) and grease two doughnut pans with cooking spray or butter.
  2. In a large bowl, whisk the flour, baking powder, salt, and ground nutmeg.
  3. In another bowl, whisk together the eggs, sugar, milk, sour cream, melted butter, and vanilla until smooth.
  4. Pour the wet ingredients into the dry ingredients and fold until combined.
  5. Transfer the batter to a piping bag and pipe it into the greased doughnut pans, just ¾ full.
  6. Bake for 8–10 minutes.
  7. Meanwhile, microwave the white chocolate until melted. Glaze each baked doughnut with the melted chocolate.
  8. Sprinkle with rainbow sprinkles and let them set before serving.

Nutrition (per serving)

Calories 131, fat 5 g, carbs 18 g, sugar 10 g, Protein 2 g, sodium 38 mg

 

 

Pumpkin Spice Doughnut Holes

Serves 8 | Prep. time 10 minutes | Cooking time 5 minutes

Ingredients

  • 2 cups all-purpose flour
  • ¾ cup sugar
  • 2 teaspoons baking powder
  • 2 teaspoons pumpkin pie spice
  • Pinch of salt
  • 1¼ cups pumpkin puree
  • 1 large egg, room temperature
  • 2 tablespoons butter, melted
  • 5 cups vegetable oil, for frying

Rolling

  • ¾ cup sugar
  • 3 tablespoons pumpkin pie spice

Directions

  1. In a large bowl, mix the pumpkin puree, egg, melted butter, and sugar.
  2. Stir in the flour, pumpkin pie spice, baking powder, and salt until a batter forms. Let stand for 5 minutes.
  3. Meanwhile, warm the vegetable oil on medium heat to 375°F (190°C).
  4. Drop spoonfuls of the batter into the hot oil to form the doughnut holes.
  5. Fry for 3–4 minutes on medium heat.
  6. Roll the cooked doughnut holes in pumpkin spice and sugar.
  7. Serve warm.

Nutrition (per serving)

Calories 101, fat 1 g, carbs 21 g, sugar 13 g, Protein 1 g, sodium 19 mg

 

 

Chocolate Glazed Doughnuts

Serves 8 | Prep. time 30 minutes | Cooking time 10 minutes

Ingredients

  • 1 cup all-purpose flour
  • ⅓ cup cocoa powder
  • 1½ teaspoons baking powder
  • Pinch of salt
  • 1 large egg, room temperature
  • ½ cup sugar
  • ¾ cup whole milk
  • 2 tablespoons butter, melted
  • 1 teaspoon vanilla extract

Frosting

  • 2 cups icing sugar
  • ¼ cup lemon juice

Directions

  1. Preheat the oven to 400°F (190°C) and grease one doughnut pan with cooking spray or butter.
  2. In a large bowl, whisk the flour, cocoa powder, baking powder, and salt.
  3. In another bowl, whisk together the egg, sugar, milk, butter, and vanilla until smooth.
  4. Pour the wet ingredients into the dry ingredients and fold until combined.
  5. Transfer the batter to a piping bag and pipe it into the greased doughnut pans, just ¾ full.
  6. Bake for 8–10 minutes.
  7. Meanwhile, mix the lemon juice with the powdered sugar. Coat each doughnut with the mixture.

Nutrition (per serving)

Calories 289, fat 4 g, carbs 35 g, sugar 25 g, Protein 25 g, sodium 78 mg

 

 

Blueberry Doughnuts

These lemon and blueberry doughnuts are a real winner for the spring and summertime. You just need to whip up the batter, transfer it to a piping bag, fill your doughnut pan with the batter, and bake the deliciousness out of it.

Serves 8 | Prep. time 30 minutes | Cooking time 10 minutes

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • Pinch of salt
  • ¼ teaspoon baking soda
  • 2 large eggs, room temperature
  • ⅓ cup light brown sugar
  • 2 tablespoons butter, melted
  • 1 cup fresh or frozen blueberries
  • Zest and juice of 1 lemon
  • 2 teaspoons vanilla extract
  • 2 cups icing sugar
  • ¼ cup heavy cream
  • Zest of 1 lemon

Directions

  1. Preheat the oven to 400°F (190°C) and grease two doughnut pans with cooking spray or butter.
  2. In a large bowl, whisk the flour, baking powder, salt, and baking soda.
  3. In another bowl, whisk together the eggs, sugar, milk, Greek yogurt, butter, vegetable oil, and vanilla until smooth.
  4. Pour the wet ingredients into the dry ingredients and fold until combined. Stir in the lemon juice and lemon zest. Fold in the blueberries.
  5. Transfer the batter to a piping bag and pipe it into the greased doughnut pans, just ¾ full.
  6. Bake for 8–10 minutes.
  7. Meanwhile, mix the icing sugar, heavy cream, and lemon zest until smooth.
  8. Dip each baked doughnut into the glaze before serving.

Nutrition (per serving)

Calories 305, fat 7 g, carbs 46 g, sugar 32 g, Protein 5 g, sodium 75 mg

 

 

Bomboloni

Bombolini is the Italian version of doughnuts. They are an easy-to-make sweet snack that everyone will enjoy. You can fill them or not.

Serves 12 | Prep. time 1 hour 50 minutes | Cooking time 10 minutes

Ingredients

  • 2 cups bread flour
  • 2 cups all-purpose flour
  • ⅓ cup sugar
  • 7 tablespoons butter, softened
  • 2 teaspoons instant dry yeast
  • Pinch of salt
  • 3 large eggs, room temperature
  • 2 egg yolks, room temperature
  • ½ cup lukewarm water
  • Zest of 1 orange
  • 1 teaspoon vanilla extract
  • 1 cup sugar, for sprinkling
  • Pastry cream for filling (optional)

Directions

  1. In a large bowl, whisk the bread flour, all-purpose flour, yeast, salt, and sugar.
  2. In another bowl, whisk together the eggs, water, egg yolks, softened butter, and vanilla.
  3. Pour the wet ingredients into the dry ingredients, add the orange zest, and fold until combined into a smooth dough.
  4. Let the dough rise at room temperature for 90–120 minutes until tripled in size.
  5. Roll out the risen dough on a lightly floured working surface and cut out the doughnuts with a doughnut cutter or a large glass.
  6. Line a baking sheet with parchment paper and place the doughnuts to rise for 20 minutes.
  7. Meanwhile, warm the vegetable oil on medium heat to 375°F (190°C).
  8. Deep fry the doughnuts for about 1 minute on each side.
  9. Fill the doughnuts with pastry cream if desired.
  10. Sprinkle each doughnut with sugar before serving.

Nutrition (per serving)

Calories 265, fat 2 g, carbs 54 g, sugar 22 g, Protein 6 g, sodium 32 mg

 

 

 

***These recipes and more are found in Louise Davidson’s Wicked Good Doughnuts: Insanely Delicious, Quick, and Easy Doughnut Recipes. To get your copy, click on the cover or click here.

https://www.amazon.com/dp/B098M2M26P?tag=lyspar0e-20

To download a copy of the featured recipes, click here.

Healthy Fermented Beverages

Book Name : Healthy Fermented Beverages
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Basic Kombucha

Typically for a gallon of strong kombucha, steeping 4 teabags in 4 cups of water and adding some sugar (¼ to ½ cup) is sufficient to dilute it, but depending on the strength, a higher amount of freshly brewed tea may be used. Always cool the tea (and any other hot ingredients) to room temperature before mixing it with kombucha, because excessive heat will kill the bacteria.

Yields: just under 1 gallon of kombucha

Ingredients

  • 1 kombucha SCOBY
  • 1 (scant) gallon bottled spring water(don’t use water from your faucet because it probably has chlorine and/or fluoride in it).
  • 10 black tea or green tea (no frills) tea bags*
  • 1 cup cane sugar

*Be sure to use tea that is either 100% black or 100%green. Many companies add orange peel to black tea, which has essential oils in it that are not good for brewing. Stick to the 100% pure teas for the best results.

You’ll also need:

  • Large pot for boiling water
  • Large (1 gallon or more) glass jug/container for fermenting the kombucha
  • Long-handled spoon for stirring
  • Stick-on or floating thermometer
  • Cheesecloth or breathable dish towel
  • Stretchy rubber band
  • A glass pitcher or other efficient method of transferring the kombucha from the jug to bottles or the dispenser you will be using to drink the kombucha out of
  • Small fine strainer (we use a metal coffee strainer)
  • Glass bottles with sealable lids. Both screw-top and flip-cap bottles work, and dark glass works best because kombucha does not like sunlight.

Optional Tools:

  • Distilled white vinegar for cleaning your kombucha jug
  • Heating device such as an electric heating pad. These work great for helping to maintain the temperature of your kombucha if your house is cold during the winter.
  • Space blanket. May be used to trap in heat. During cold spells, wrapping the kombucha jug with a heating pad and securing it with a space blanket works wonders.

Instructions

  1. Add water to a sanitized pot before boiling.
  2. Sanitize everything you are using to make kombucha. You can do this by running it through the dishwasher, hand-washing in very hot water with soap, or by coating it in distilled white vinegar.
  3. Boil water. If you are making 1 gallon of kombucha, you do not need to boil the entire 1 gallon—just enough (½ gallon or so) to brew the tea. This way you can add the remaining water to cool the tea once it’s brewed.
  4. Once water has reached a boiling point, remove it from heat and add tea bags. Steep the tea for 8 to 10 minutes and then remove the bags.
  5. Add the cane sugar and stir well to dissolve.
  6. Allow the tea to cool to roughly 75° to 85° (or if you only boiled half a gallon of water, add the remaining half gallon of cool water so that the hot water cools faster).
  7. Once the tea is in the optimal temperature range, add the SCOBY (if this is your first time making kombucha and you bought your SCOBY online, simply remove it from its package and slip it in).
  8. If you have a sticky thermometer that can be stuck to a surface, stick it on the outside of the jug (optional).
  9. Cover the jug with cheesecloth so that the kombucha can continually breathe.
  10. Secure the cheesecloth with a stretchy rubber band.
  11. Place jug in a dark place, such as a closet, that stays relatively warm and is not disturbed by people and light.
  12. Allow kombucha to brew for five to seven days (the longer it brews, the more sugar it eats and the stronger it is).
  13. Continually check the temperature of the kombucha. For best results, it should stay in the 70°F to 85°F range. If it falls below 70°F, it’s not a huge deal, it will just take longer for the kombucha to brew. If the kombucha gets above 85°F, the ferment may die. If you see any mold (it will look like bread mold…green/white and fuzzy circles), discard the SCOBY and the whole batch of kombucha.
  14. When your kombucha is ready, remove the cheesecloth.

NOTE: You will notice your SCOBY is bigger—it will grow to the width of the container it’s in and a second SCOBY will form. SCOBYs will always continue to grow. Once a SCOBY gets to be a couple of inches thick, I recommend peeling a layer or two off and either discard it or give it to a friend along with some starter liquid so that they can brew their own kombucha.

  1. Now that your kombucha has completed the first fermentation, you can either bottle it and be finished or add ingredients by following the recipes in this book. I find it is easiest to pour the kombucha liquid out of the jug and into a smaller pitcher. Using the pitcher, it is easy to pour the kombucha into bottles.
  2. Once you have bottled the kombucha, you can either take a break, leave your SCOBY and starter liquid in the jug covered with cheesecloth and bound with a rubber band, or you can brew a new batch. As long as SCOBYs are in a healthy environment, they can sit for months at a time between batches. When taking a break, simply leave the jug in a warm (70°F to 85°F), dark place that doesn’t get disturbed often, just as you would if you were brewing a batch. Be sure to inspect the SCOBY before brewing a new batch, especially if it has been sitting for more than a couple weeks. For every one inch of SCOBY, I typically save about two inches worth of starter liquid.
  3. If you choose to add ingredients for a secondary fermentation, follow the recipe instructions and leave the bottles of flavored kombucha at room temperature in a dark place for two to three days. During this process, the bacteria and yeast cultures eat the sugar you added (fructose from the juice or cane sugar) and continue to ferment. This makes the kombucha a little stronger and fizzy (“effervescent” is what the industry calls it). It is important to note that a small SCOBY will form in each bottle during the secondary fermentation, which can be strained out before drinking.
  4. Place kombucha in the refrigerator for 24 hours before consuming for the best results. The cooler temperature will slow the fermentation (although the kombucha will continue to ferment), and refrigerating it seems to help in achieving a bubbly drink.
  5. Get creative with your flavors, pat yourself on the back, and enjoy.

 

 

Lemon Ginger Kombucha

Lemon ginger kombucha is very handy to have on hand during cold and flu season! Not only does kombucha help boost the immune system, but both lemon and ginger are also great for fighting colds. Plus, the beverage tastes great! When combined, lemon and ginger yields an almost creamy flavor, soothing the bite you’d expect from the ingredients on their own and leaving your palate happy!

Yields: just under 1 gallon of kombucha

Ingredients

  • 4 cups water
  • 3 tablespoons fresh ginger, grated
  • 3 tablespoons fresh lemon juice
  • ½ cup cane sugar
  • ¾ gallon kombucha

Instructions

  1. Add the water and grated ginger to a pot and bring to a full boil. Reduce the temperature to medium and keep the water bubbling for about 5 minutes to infuse the water with ginger flavor.
  2. Remove pot from heat and add the lemon juice and sugar, stirring to dissolve the sugar.
  3. Allow the pot to sit until it cools to room temperature. This will allow the ginger to infuse the tea with flavor.
  4. Once ginger tea is cool, add it to a pitcher or jug and combine it with the kombucha Depending on the size of your pitcher, you may need to do this in halves.
  5. Stir kombucha and ginger tea together and then pour it into glass bottles. Try to get as much of the ginger in the bottles with the kombucha as possible. Secure with a tight cap.
  6. Leave bottles in a warm, dark place for two to four days to allow it to undergo secondary fermentation. Refrigerate kombucha to slow the fermentation once the second ferment is complete.
  7. When you’re ready to drink the kombucha, strain it into a glass using a fine strainer to get the ginger pulp and newly grown SCOBY out. Discard the pulp and enjoy your healthy beverage!

 

 

Basic Jun

Because you will need to save some of the starter liquid (I usually save two inches of starter liquid for every one inch of SCOBY) and the SCOBY takes up space—a 1-gallon batch of jun will not yield a useable full gallon—you will get more like ¾ of a gallon, which is why all of the recipes in this section call for ¾ gallon of jun. Follow all safety precautions when brewing jun as you would when brewing kombucha, making sure to always brew using glass containers. Also, be mindful of the temperature range of your home so that your SCOBY and jun stay healthy.

Yields: ¾ gallon of jun

Ingredients

  • 1 jun SCOBY plus starter liquid
  • 1 (scant) gallon spring or well water
  • 8 to 10 green tea bags
  • ½ to 3⁄4 cup honey

Note: The supplier of your jun SCOBY will likely include a page of instructions. Use the portion of water, sugar, and tea that your supplier recommends, especially if the SCOBY is small, as 1 gallon may be too much to start with, depending on the diameter and thickness of your SCOBY.

You’ll also need:

  • Large pot for boiling water
  • Large (1 gallon or more) glass jug/container for fermenting the jun
  • Long-handle spoon for stirring
  • Stick-on or floating thermometer
  • Cheesecloth or breathable dish towel
  • Stretchy rubber band
  • A glass pitcher or other efficient method of transferring the jun from the jug to bottles or the dispenser you will be using to drink the jun out of.
  • Small fine strainer (we use a metal coffee strainer)
  • Glass bottles with sealable lids. Both screw-top and flip-cap bottles work.
  • Dark glass works best because jun does not like sunlight.

Instructions

  1. Heat half a gallon of water in a pot on the stove until it boils.
  2. Remove the pot from heat and add the tea bags. After a couple of minutes, pour in the honey, stir, and allow the tea to continue to brew another 5 to 8 minutes.
  3. Remove the teabags from the pot and discard them.
  4. To bring the temperature of the water down, add the other half gallon of water to the pot of tea.
  5. Using a thermometer, test the temperature of the tea. It needs to be between 75-85°F for proper brewing. Your goal is to keep the jun within this temperature range while it is brewing, although it will survive temperatures that are not too far outside of this range.
  6. Once the tea is in the optimal temperature range, pour it into a large glass jug or jar. Add the jun SCOBY with the jun starter fluid (junstarter fluid is simply brewed jun).
  7. Cover the jug with a cheesecloth or kitchen towel fastened with a rubber band. Place the jun in a dark and warm (between 75° and 85°) place for five to seven days. The longer the kombucha brews, the less residual sugar content it will have, and the stronger it will be. The jun is ready when it no longer tastes like tea sweetened with honey and has a desirable strength (to your taste).
  8. Once the jun has finished fermenting, you have two options. You can either stop here, bottle, and refrigerate it, or you can add more tea with honey, fruit, herbs, and/or flowers to flavor the jun and allow it to go through a secondary fermentation process. If you choose to flavor the jun, follow the recipes in this section (or try the recipes in the kombucha section, replacing any sugar with honey!). 9. Begin a new batch of jun by starting the whole process over, or cover the jun with a cheesecloth and store in a warm, dark place until you are ready to brew your next batch.

 

 

Watermelon Lime Jun

During the summertime, agua fresca, which is a pureed fruit beverage, is refreshing and tasty. This jun recipe is simply puréed seedless watermelon with lime and honey to add a crisp, refreshing flavor. Because watermelons yield a high volume of fruit and they’re easy to find in the summer, this is a great recipe to make in a large batch to have on hand during the heat of the year.

Yields: ¾ gallon of jun

Ingredients

  • 5 cups seedless watermelon, chopped (about 3 cups worth when puréed)
  • 2 limes, juiced
  • 3 tablespoons honey
  • ¾ gallon jun

Instructions

  1. Add the chopped watermelon, lime juice, and honey to a blender and blend until completely smooth.
  2. In a large pitcher, combine the watermelon purée with the jun and stir well to incorporate.
  3. Pour the watermelon lime jun into sealable bottles and secure their lids.
  4. Leave bottles in a warm, dark room for two to three days.
  5. Refrigerate the bottles prior to drinking and use a fine strainer to remove any SCOBY that has formed during secondary fermentation.

 

 

Water Kefir

Ingredients

  • Hydrated Water Kefir Grains
  • ¼ cup organic cane raw sugar per quart of non-chlorinated filtered water

Note: do not use honey, use only filtered water. You can use tap water but need to boil it and cool it. It will remove the unwanted chlorine.

Instructions

  1. Dissolve the sugar in small amount of hot water in a small clean bowl. Place in a glass jar. Let it cool for a few minutes.
  2. Fill up the jar with at room temperature filtered water.
  3. Add the hydrated water kefir grains. Cover the jar with a cheesecloth and secure with a rubber band Let sit at room temperature on the kitchen counter for 24 hours up to 48 hours. Temperature should be kept between 70-75°F. Leaving it longer will increase the sugar fermentation process and reduce the carbohydrates.
  4. Strain the water with a fine mesh strainer in another jar. After 48 hours, strain the water kefir grains through a bamboo or mesh strainer (don’t use metal if you can help it!) pouring the liquid into another container. I use a half gallon jar for the first process and strain into two-quart size jars.
  5. Restart the process by dissolving more sugar in water, adding cool water and adding Water Kefir Grains.
  6. To make the Water Kefir carbonated, pour a couple ounces of fruit juice into the strained water kefir you just strained. I’ve found Grape, Pomegranate, Apple and Cherry to work the best. I don’t recommend citrus for this part, as it makes stringy yeast like things that are not tasty! Once you’ve added the juice, cover the jars tightly with an air tight lid and leave on the counter an additional 1-3 days before drinking or refrigerating. Repeat the process!

 

 

Peach Soda

Peaches lend a soft and sweet flavor to kefir soda and the pulp helps the soda get very effervescent! After this beverage undergoes secondary fermentation, be very careful when opening the air-tight bottles, especially if they are flip-cap bottles. Pressure will build during secondary fermentation and may result in the soda fizzing over when opening if the bottles are left for too long at room temperature.

Ingredients

  • 2 large ripe peaches, peeled, pitted, and chopped
  • ½ cup water
  • ¼ cup sugar
  • 8 cups water kefir

Instructions

  1. Add chopped peaches and water to a small saucepan. Cover it and cook on medium until it comes to a full boil.
  2. Reduce temperature to a gentle boil, leaving the pan covered until peaches lose their form entirely, about 30 minutes. Mash the peaches and stir the fruit occasionally to help the process and cook uncovered for the last 10 minutes to help reduce the mixture. You want the substance to be thick and fairly smooth, but a little chunkiness is okay.
  3. Add the sugar and stir to dissolve. Remove the pan from heat and allow the peach mixture to cool to room temperature.
  4. In a pitcher or jug, combine the peach mixture with the water kefir and stir well.
  5. Pour into sealable bottles and leave the bottles sealed at room temperature for two to three days for secondary fermentation.
  6. Place bottles in the refrigerator to stop the fermentation.
  7. If your soda has small chunks of peaches or pulp, you can strain the beverage prior to drinking. Serve cold and enjoy!

 

 

 

***These recipes and more are found in Louise Davidson’s Fermented Beverages for Healthy Guts: 50 Easy Fermentation Recipes – Kombucha and Jun Teas – Juices – Kefir – Lacto-Fermented Lemonades – Yogurts – Smoothies -Sodas. To get your own copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.

Delicious Authentic Korean Recipes

Book Name : Delicious Authentic Korean Recipes
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Kimchi Dumplings (Kimchi Mandu)

Serves 25 dumplings | Prep. time 40 minutes | Cooking time 30 minutes

Ingredients

  • 25 large dumpling wrappers
  • Cooking oil
  • ¼ cup water

Filling

  • 7 ounces mung bean sprouts, parboiled and finely chopped
  • 4½ ounces ground pork or beef
  • 1½ cups 2-week-old kimchi, finely chopped
  • 9 ounces firm tofu, minced
  • ½ onion, finely chopped
  • ⅓ ounce garlic chives, finely chopped
  • 1 egg
  • 1 teaspoon sesame oil
  • ½ teaspoon minced garlic
  • 1 teaspoon fine sea salt
  • A few dashes of ground black pepper

Directions

  1. Combine the filling ingredients in a mixing bowl.
  2. Arrange the wrappers; divide the filling and add some to the center of each wrapper.
  3. Wet your fingertips and fold the edges of the wrappers to create a seal.

Fried

  1. Heat oil in a medium saucepan or skillet over medium heat.
  2. Add the dumplings in batches and fry, turning once, until golden brown on both sides, about 2–3 minutes.
  3. Drain over paper towels and serve.

Steamed

  1. Line a steamer with baking paper or some cabbage leaves.
  2. Arrange the dumplings with some space between them.
  3. Add water to the steamer, close the lid, and steam for 15–20 minutes over medium-low heat.
  4. Serve warm with some Korean dumpling sauce.

Nutrition (per serving)

Calories 49, fat 1 g, carbs 5 g, protein 2 g, sodium 145 mg

 

 

Classic Korean Bulgogi Beef

Serves 4 | Prep. time 50–60 minutes | Cooking time 10 minutes

Ingredients

  • ½ onion, sliced
  • 4–5 dried anchovies
  • 2 pounds beef rib-eye, thinly sliced (about ⅛ inch thick)
  • ½ Asian pear, cored and chopped
  • 2 pieces Dashima
  • 1 cup water

Marinade

  • 3 cloves garlic, finely minced
  • 1 tablespoon sesame oil
  • 2 tablespoons Mirin
  • 7 tablespoons low-sodium soy sauce
  • 3–4 tablespoons sugar
  • 2 teaspoons toasted sesame seeds
  • 1 teaspoon black pepper, ground

Directions

  1. Arrange paper towels on a cutting board and place the beef slices on top in a single layer (do not overlap). Cover and set aside for 10 minutes to absorb blood.
  2. In a blender, blend the pear and onion to make a smooth puree. Strain the liquid and discard the fibers.
  3. Add the beef to a bowl and top with the pear liquid. Combine and refrigerate for 30 minutes.
  4. Heat a medium saucepan or skillet over medium heat.
  5. Add the water, anchovies, and sea kelp; bring to a boil and then simmer for 5 minutes.
  6. Remove from heat and set aside for 20 minutes. Remove the kelp and anchovies. Reserve ½ cup of stock for later use.
  7. To prepare the marinade, combine the sauce ingredients in a mixing bowl.
  8. Add the soy sauce mixture and reserved stock to the beef bowl. Cover and marinate in the refrigerator for 4 hours or overnight.
  9. Heat a medium saucepan or skillet over medium heat.
  10. Add the marinated meat without the marinade liquid; stir-cook to brown evenly for 1–2 minutes. The meat will release some juice.
  11. Serve immediately with the juice and cooked rice.

Nutrition (per serving)

Calories 575, fat 43 g, carbs 26 g, protein 46 g, sodium 1390 mg

 

 

Fire Chicken (Buldak)

Serves 4 | Prep. time 10 minutes plus 30 minutes marinating time | Cooking time 20 minutes

Ingredients

  • 8 chicken thighs, washed
  • 2 tablespoons cooking oil

For the marinade

  • 2 tablespoons rice wine
  • 1 tablespoon soy sauce
  • 1 tablespoon olive oil
  • 1 tablespoon sugar
  • 1 tablespoon honey
  • Black pepper

For the sauce

  • 2 tablespoons gochujang (chili paste)
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 2 tablespoons honey
  • 1 tablespoon sugar
  • 2 teaspoons gyeoja (Korean yellow mustard) or karashi mustard
  • Hot chilies, to taste
  • 3 cloves garlic
  • ½ large onion
  • ½ large pear, cored and seeded

Directions

  1. Pat the chicken dry with paper towels.
  2. Whisk the marinade ingredients together. Add the chicken and turn it to coat well. Let it marinate for at least 30 minutes.
  3. Place the sauce ingredients in a blender and pulse until smooth.
  4. Heat the cooking oil in a skillet over medium heat.
  5. Add the chicken and brown on one side for about 10 minutes.
  6. Turn and brown the other side, about 5 minutes.
  7. Add the pureed sauce mixture. Reduce the heat and mix well.
  8. Let it simmer until the chicken is done, about 5 more minutes.

Nutrition (per serving)

Calories 477, fat 19 g, carbs 50 g, protein 27 g, sodium 1890 mg

 

 

Spicy Korean Tofu

Serves 4 | Prep. time 10 minutes | Cooking time 15 minutes

Ingredients

  • 10 ounces firm to extra firm tofu, cubed
  • Cooking oil

Sauce

  • ½ tablespoon soy sauce
  • ½ tablespoon honey
  • 3 tablespoons ketchup
  • 1–1½ tablespoons Gochujang
  • 1 teaspoon sesame oil
  • 1 teaspoon minced garlic
  • Toasted sesame seeds (optional)
  • Green onions, finely chopped (optional)

Directions

  1. Combine the sauce ingredients in a bowl. Mix well and set aside.
  2. Pat the tofu dry with paper towels.
  3. Heat the oil in a medium saucepan or skillet over medium heat.
  4. Add the tofu and stir-cook until soft and golden brown, about 2–3 minutes per side.
  5. Remove and set aside.
  6. Add the sauce to the pan and cook over medium heat for 10 seconds.
  7. Add the tofu, green onions, and sesame seeds; combine to coat well.
  8. Serve with steamed rice.

Nutrition (per serving)

Calories 134, fat 11 g, carbs 7 g, protein 11 g, sodium 242 mg

 

 

Spicy Korean Short Rib Ramen

Serves 4 | Prep. time 30 min | Resting time 8-12 hours | Cooking time 4h30

Ingredients

  • Ramen noodles for 4, cooked according to the packaging instructions

For the kelp infusion

  • 4 cups water
  • 1 piece kombu or sea kelp
  • 2 ounces katsuobushi or bonito flakes

For the basic broth

  • 1-2 tablespoons cooking oil
  • 2 pounds of beef short ribs
  • 1 medium onion, chopped
  • 1 knob fresh ginger, peeled and cut into chunks
  • 6 cloves garlic, peeled and smashed
  • 2 tablespoons gochujang
  • 1 tablespoon doubanjiang (Chinese chili bean sauce)
  • 6 cups chicken stock
  • Kelp infusion

For crisped beef and mushrooms

  • 1 tablespoon cooking oil
  • 1 cup shiitake mushrooms, finely sliced
  • Meat from the ribs (cooked in making broth)

For the final soup

  • 1 tablespoon gochugaru, or to taste
  • ⅛ cup kimchi juice or liquid
  • 2 cloves garlic, minced into paste or puree
  • 1 tablespoon soy sauce
  • Korean sea salt or sogum and freshly ground black pepper

For the toppings

  • ½ cup kimchi, drained (juice used for soup)
  • 4 scallions, peeled and sliced thinly
  • Crisped beef and mushroom mixture
  • 4 soft-boiled eggs, halved

Directions

To make the kelp infusion

  1. In a pot, soak the kombu in the water and bring it to a boil. Reduce the heat to low and add the bonito flakes. Simmer at low heat for 15 minutes, and then drain. Set the broth aside.

To make the basic broth

  1. In a large, heavy-bottomed pot, heat 1 tablespoon of oil. Sear the ribs evenly for about 10 minutes, adding more oil if needed. Remove the ribs to a dish and set them aside.
  2. Using the same oil and pot, sauté the onions and ginger until browned, about 5 minutes. Add the garlic and cook until browned but not burned about 3 minutes.
  3. Add the gochujang and doubanjiang to the pot.
  4. Return the browned ribs to the pot as well, and stir to coat evenly with the sauce.
  5. Pour in the chicken stock and the kelp infusion. Bring it to a boil.
  6. Reduce the heat and let it simmer until the meat is tender and begins to separate from the bone (about 4 hours).
  7. Allow the soup to cool, and refrigerate overnight.
  8. After overnight chilling, skim off the fat and strain the solids. Reheat if needed.
  9. Transfer the ribs to a cutting board and discard the other solids.
  10. Pull and shred the meat. Discard the bones. Set the shredded meat aside to make the crisp topping.

To make the crisped beef and mushroom mixture

  1. Meanwhile, prepare crisped beef and mushroom mixture. Heat the oil in a skillet and brown the mushrooms for about 4 minutes. Add the shredded beef and cook until crisp, about 5 minutes. Remove it from the heat.

To make the final soup

  1. Bring the skimmed and strained basic broth to a boil.
  2. Add the other ingredients for the final soup. Adjust the flavor with seasonings and spices according to taste. Maintain at a low simmer to keep it warm.

To assemble the ramen

  1. Place cooked ramen in individual bowls. Pour the soup over the noodles. Top with kimchi, sliced scallions, crisped mushrooms and beef, and a soft-boiled egg.
  2. Serve while hot.

Nutrition (per serving)

Calories 403, fat 16 g, carbs 30 g, protein 32 g, sodium 1754 mg

 

 

Vegetarian Hot Stone Bibimbap

Serves 2-4 | Prep. time 30 minutes | Cooking time 30 minutes

Ingredients

  • 4 cups cooked rice
  • Chamgireum (toasted sesame oil) to grease the bowls
  • ½ sheet roasted seaweed, torn or cut into strips
  • Toasted sesame seeds
  • Gochujang

For the cucumber

  • ½ cucumber, thinly sliced
  • Salt

For the tofu

  • 1 cup firm tofu
  • 1 tablespoon chamgireum

For the carrot

  • 1 large carrot, julienned
  • 1 tablespoon chamgireum
  • Pinch salt

For the bean sprouts

  • 1 cup soybean sprouts
  • 1 teaspoon chamgireum
  • Pinch salt
  • Pinch sesame seeds

For the spinach

  • 5 cups spinach leaves
  • 1 teaspoon chamgireum
  • Pinch salt
  • Pinch sesame seeds

For the eggs

  • 2 eggs
  • 2 tablespoons sesame or cooking oil
  • Salt and pepper, to taste

Directions

For the cucumber

  1. Sprinkle the cucumber slices with salt.
  2. Place the slices in a colander to drain for about 20 minutes.
  3. Squeeze out any excess water.

For the tofu

  1. Rinse the tofu and wrap it in towels.
  2. Place a weight on top to press out the excess liquid. Leave it for 15 minutes.
  3. Drain and dry thoroughly.
  4. Heat 1 tablespoon of sesame oil in a non-stick pan.
  5. Brown the tofu on both sides.
  6. Remove it from the pan and let it cool slightly.
  7. Cut it into bite-sized cubes.

For the carrot

  1. Sauté the carrot in heated sesame oil until tender, about 3 to 5 minutes.

For the bean sprouts

  1. Boil water with a pinch of salt.
  2. Drop in the bean sprouts and place a lid on the pot.
  3. Boil for 5 minutes without opening the lid.
  4. Strain out the hot water and rinse with cold water. Drain without squeezing.
  5. In a bowl, mix with sesame oil, salt, and sesame seeds.

For the spinach

  1. Boil water with a pinch of salt and blanch the spinach by immersing it for 1 minute. Remove it from the hot water and rinse with cold water. Squeeze out any excess water and drain well. Pat dry with paper towels if needed.
  2. Mix with sesame oil, salt, and sesame seeds in a bowl.

For the eggs

  1. Heat the oil in a skillet or non-stick pan.
  2. Fry the eggs sunny-side up and season them with salt and pepper.

NOTE: You may also use raw eggs, as they will cook when placed in the hot stone.

To prepare the stone bowls or dolsot and to assemble

  1. Heat the stone bowls in a skillet over low to medium heat.
  2. Swirl a small amount of sesame oil in the bottom of each bowl.
  3. Fill each bowl with about a cup each of rice, pressing down lightly.
  4. Arrange the other ingredients on top, positioning them in sections for an attractive presentation.
  5. Sprinkle with sesame seeds.
  6. Serve with gochujang and sesame oil on the side.

Nutrition (per serving)

Calories 286, fat 12 g, carbs 33 g, protein 12 g, sodium 417 mg

 

 

 

***These recipes and more can be found in Sarah Spencer’s A Taste of Korea: Korean Cooking Made Easy with Authentic Korean Recipes. To get your copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.

Comfort Food Recipes From Around the World

Book Name : Comfort Food Recipes From Around the World
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Biksemad – Sweet Potato Hash and Eggs (Denmark)

You can’t find another egg recipe as simple as this that allows you to use up all your leftover meat. This popular Danish comfort food makes one satisfying brunch and is also perfectly suitable for a weekend dinner. Copenhagen’s favorite brunch recipe is part of traditional Danish cuisine, believed to have originated as a sailor’s meal as a way to use leftover meats.

Serves 2–4 | Prep. time 10 minutes | Cooking time 20 minutes

Ingredients

  • 2 red bell peppers, cored and cut into small pieces
  • 1 pound sweet potatoes, peeled and cubed
  • 1 medium red onion, diced
  • 5 ounces bacon or pancetta, cubed
  • 4 eggs
  • 1 cup leftover cooked meat (optional)
  • Salt, pepper, paprika, and chili powder to taste
  • Cooking oil

Directions

  1. Add the bacon to a medium saucepan or skillet and cook over medium heat until crisp and evenly brown. Drain over paper towels and discard the grease.
  2. Preheat the oven to 400°F (200°C).
  3. Heat the oil or butter over medium heat in a medium oven-safe saucepan or skillet.
  4. Add the onions and stir-cook for 2 minutes until softened and translucent.
  5. Add the sweet potatoes; stir well.
  6. Season to taste with salt and pepper, chili powder, and paprika.
  7. Cook for 6–8 minutes until the potatoes soften.
  8. Mix in the cooked bacon and leftover meat.
  9. Make four depressions in the mixture and crack the eggs over them. Cook without breaking the yolks.
  10. Place the pan in the oven and bake for 8–12 minutes. Serve warm.

 

 

French Onion Soup (France)

It is hard to find a more comforting recipe than this golden, fragrant cheese and onion soup. Caramelized onion mingles with Swiss cheese, Provolone cheese, and French bread to create a classic and luxurious melody of flavors to make your day special.

Serves 4 | Prep. time 10 minutes | Cooking time 50 minutes

Ingredients

  • 4 cups sliced onions
  • 5¼ cups beef broth
  • ½ cup unsalted butter
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 2 tablespoons dry sherry (optional)
  • Salt and pepper to taste
  • 2 slices Swiss cheese, diced
  • 4 slices provolone cheese
  • ¼ cup grated parmesan cheese
  • 4 slices French bread

Directions

  1. Heat the oil and butter over medium heat in a large stockpot or deep saucepan.
  2. Add the onions and stir-cook until translucent.
  3. Add the sherry, broth, and thyme. Season with salt and pepper.
  4. Stir and simmer for about 25–30 minutes.
  5. Divide among 4 oven-safe bowls. Add the bread slices on top.
  6. Distribute the sliced cheese and parmesan equally on top.
  7. Preheat the broiler to medium.
  8. Broil until cheese is melted and bubbly.
  9. Serve warm.

 

 

Shrimp n’ Grits (USA)

A classic American comfort food! You’ll love the tasty, perfectly cooked shrimp with the warm flavors of cheesy grits. A perfect mix.

Serves 4 | Prep. time 15 minutes | Cooking time 45 minutes

Ingredients

  • 1 ½ pounds medium shrimp, peeled, deveined, and halved
  • 1 lemon, juiced
  • Hot sauce to taste
  • 1 ½ cups stone-ground corn grits (not quick-cooking)
  • 1 ½ teaspoons salt
  • 6 cups water
  • 1–2 tablespoons olive oil
  • 4 slices bacon, diced
  • 1 small onion, finely diced
  • ¼ green bell pepper, finely diced
  • 1 garlic clove, minced
  • ½ cup scallions, finely chopped
  • 2 tablespoons all-purpose flour
  • 1 cup chicken stock
  • 1 ½ tablespoons unsalted butter
  • 1 cup cheddar cheese, shredded

Directions

  1. Put the shrimp in a bowl and add the lemon juice and a few dashes of hot sauce. Stir to coat and set aside.
  2. Place a large saucepan over high heat, add the water and salt, and bring to a boil. Gradually add the grits to the boiling water. Stir and reduce the heat to low. Cover and let simmer for 35–40 minutes.
  3. When the grits are almost cooked, warm the olive oil in a large skillet over medium heat. Sauté the diced onions for 1–2 minutes, until translucent. Add in the garlic, bacon, green pepper, and scallions and cook for 3–4 minutes. Add the flour and cook for 2–3 minutes. Add in the stock and shrimp and cook until the shrimp are cooked through and change color.
  4. When the grits are cooked and they have thickened, add the butter and cheese and stir to combine. Remove from the heat. Add a few dashes of the hot sauce, if desired. Stir a few more times.
  5. To serve, scoop the grits evenly into serving bowls and add the shrimp and sauce over the top.

 

 

Kimchi Fried Rice with Ginger Chicken (Korea)

Everyday cooking in Korea is incomplete without kimchi and rice. Two of Korea’s most adored ingredients come together to make this hearty comfort meal. Kimchi is fermented cabbage which is highly addictive and ridiculously satisfying. Enjoy this crunchy, spicy, and sour chicken meal to warm yourself over a family dinner.

Serves 2–4 | Prep. time 10 minutes | Cooking time 20–25 minutes

Ingredients

  • 2–3 tablespoons Korean red pepper paste (gochujang)
  • 3 teaspoons sesame oil
  • 1 teaspoon vegetable oil
  • 3 cups cooked rice
  • 1 cup chopped kimchi
  • 1 tablespoon roasted sesame seeds
  • 1 sheet roasted seaweed, shredded
  • 1 green onion, chopped
  • 2-4 eggs for serving

Chicken

  • 2 large cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1 pound ground chicken
  • 3 tablespoons vegetable oil (divided)
  • 2 shallots, minced

Directions

  1. Heat the 1 tablespoon of vegetable oil over medium heat in a large wok or saucepan.
  2. Add the kimchi and stir-cook for 1 minute until softened.
  3. Add the rice and gochujang; stir-cook for 6–8 minutes.
  4. Mix in the sesame oil and set aside.
  5. Add the shallots, ginger, garlic, and 1 tablespoon of vegetable oil to a blender or food processor and blend into a chunky mixture (don’t puree).
  6. Heat the remaining vegetable oil over medium heat in a medium saucepan or skillet.
  7. Add the blended mixture and stir-cook for 1 minute until fragrant.
  8. Add the chicken and break it into pieces with a spatula; stir-cook for 12–15 minutes until evenly brown.
  9. Add the chicken to the fried rice and stir to combine.
  10. Fry the eggs in a non-stick pan over medium heat.
  11. Place rice in each serving bowl, top with a fried egg, and serve warm with sesame seeds, chopped green onion, and seaweed on top, if desired.

 

 

Pork Adobo and Rice (Philippines)

This traditional pork adobo is made from simple ingredients to produce a burst of flavor, and that is why it enjoys tremendous popularity across the Philippines. It tastes exquisite with spectacular, bright flavors.

Serves 4 | Prep. time 10 minutes | Cooking time 20 minutes

Ingredients

  • 2 medium potatoes, cubed and boiled (optional)
  • 14 ounces pork belly/lean pork, cut into 1-inch pieces
  • 6 cloves garlic, finely chopped
  • 2 small onions, finely chopped
  • ½ teaspoon dried or fresh thyme
  • ½ teaspoon dried oregano
  • ½ teaspoon parsley
  • 1 teaspoon pepper or to taste
  • Salt to taste
  • ½ cup dark soy sauce
  • ½ cup light soy sauce
  • 3 bay leaves
  • 6 whole cardamoms
  • ½ tablespoon black peppercorns
  • 2 tablespoons brown sugar
  • ½ cup water
  • 2 tablespoons cooking oil
  • Cooked rice to serve

Directions

  1. Heat the oil in a medium saucepan or skillet over medium heat.
  2. Add the onions and garlic and stir to cook for 1 minute until softened and translucent.
  3. Add the pork pieces and stir-cook until evenly brown.
  4. Pour in the water and boil until the water evaporates almost completely.
  5. Add the potatoes, soy sauce, and spices; stir and simmer for 5 minutes until the gravy thickens.
  6. Serve warm with cooked rice.

 

 

Stoofvlees (Belgium)

This beer and beef stew is one great comfort food from Belgium. Stoofvlees is Belgium’s national dish and is traditionally served with fries. This stew has many versions in Belgium, as people like to make it to their preferred consistency—from soupy to sludgy to thick. You can add more stock if you want your stew soupier.

Serves 2 | Prep. time 10 minutes | Cooking time 2 hours

Ingredients

Marinade

  • ½ teaspoon dried thyme
  • ¼ teaspoon pepper
  • 1 sprig rosemary
  • ½ teaspoon paprika
  • 2 tablespoons red wine vinegar
  • 1 onion, chopped
  • 3 cloves garlic, crushed
  • 1 tablespoon coarse mustard
  • 2 tablespoons vegetable oil

Stew

  • 1 pound stew beef, cubed
  • 2 tablespoons all-purpose flour
  • 1 tablespoon molasses
  • 1½ cups beef broth
  • 2 bay leaves
  • ½ cup Belgian or other beer
  • Salt and pepper to taste
  • Vegetable oil

Directions

  1. Add the marinade ingredients to a mixing bowl. Mix well.
  2. Add the meat cubes and coat well. Cover and refrigerate for an hour to marinate.
  3. Remove the rosemary and coat the meat cubes with flour in a bowl. Toss well.
  4. Heat the oil over medium heat in a large stockpot or deep saucepan.
  5. Add the coated meat cubes and stir-cook to evenly brown.
  6. Mix in the remaining ingredients and stir well.
  7. Gently simmer the mixture for 2 hours or more until the stew reaches your desired consistency.
  8. Serve warm.

 

 

Nanaimo Bars (Canada)

A Canadian favorite that is sure to please. The perfect finish to a meal or for a treat on its own that is easy to make.

Makes 16 | Prep. time 15 minutes | Chilling time 2 hours

Ingredients

  • 6 ounces semi-sweet chocolate, divided
  • ¾ cup + 1 tablespoon butter, softened, divided
  • 1 egg
  • 1 teaspoon vanilla
  • 2 cups graham crumbs
  • ½ teaspoon salt
  • 1 cup unsweetened, shredded coconut
  • ½ cup finely chopped almonds
  • 2 tablespoons Bird’s Custard Powder
  • 3 tablespoons milk
  • 2 cups icing sugar

Directions

  1. In a heatproof bowl, microwave 2 ounces of the chocolate with ½ cup of the butter, stirring often, until smooth.
  2. Whisk in the egg and vanilla, (the heat from the mixture cooks the egg) and then add the graham crumbs, salt, coconut, and almonds.
  3. Coat a 9×9 baking pan with cooking spray, and press the crumb mixture into it.
  4. In a medium bowl, combine the custard powder with ¼ cup of the remaining butter and milk, and mix until smooth. Add the icing sugar and when it is fully incorporated, spread the filling over the base.
  5. Melt the remaining chocolate and butter in the microwave, mix well, and spread it over the custard layer.
  6. Refrigerate for 2 hours before serving.

 

 

 

**These recipes and more are found in Sarah Spencer’s Comfort Food: Favorite Home-Cooked Recipes From Around the World. To get your own copy, click on the cover or click here.

To download a copy of the featured recipes, click here.

Delicious and Easy Restaurants Copycat Recipes

Book Name : Delicious and Easy Restaurants Copycat Recipes
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Starbucks’s Lemon Loaf

Lemon loaves are both refreshing and energizing. Have a slice of Starbucks-style lemon loaf before your day begins.

Serves 8 – Preparation Time 15 minutes – Cooking Time 45 minutes

Nutrition facts per serving: Calories 425.2, Total Fat 18.7 g, Carbs 60 g, Protein 5 g, Sodium 310.8 mg

Ingredients

Bread

  • 1½ cups flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup sugar
  • 3 eggs, room temperature
  • 2 tablespoons butter, softened
  • 1 teaspoon vanilla extract
  • ⅓ cup lemon juice
  • ½ cup oil

Icing

  • 1 cup + 1 tablespoon powdered sugar
  • 2 tablespoons milk
  • ½ teaspoon lemon extract

Preparation

  1. Preheat oven to 350˚F, grease a 9×5×3-inch loaf pan with butter. Line the pan’s bottom with wax or parchment paper.
  2. Mix the first four ingredients in a large bowl—this is your dry mixture.
  3. Beat the eggs, butter, vanilla, and lemon juice together in a medium bowl until the mixture becomes smooth. This is your wet mixture.
  4. Make a well in the middle of the dry mixture and pour the wet mixture into the well.
  5. Mix everything together with a whisk or your hand mixer. Add the oil. Do not stop mixing until everything is fully blended and smooth.
  6. Pour the batter into the pan and bake it for 45 minutes—the bread is ready when you can stick a toothpick into it, and it comes out clean.
  7. While the bread is baking, make the icing by mixing the icing ingredients in a small bowl using a whisk or hand mixer until smooth.
  8. When the bread is done baking, place it on a cooling rack and leave it for at least 20 minutes to cool.
  9. When the bread is cool enough, pour the icing over the top. Wait for the icing to set before slicing.

 

 

Red Lobster’s Cheddar Bay Biscuit

You can make these biscuits in just under 40 minutes – and your guests and family will thank you for it!

Serves 9 – Preparation Time 15 minutes – Cooking Time 25 minutes

Nutrition facts per serving: Calories 160, Total Fat 10 g, Carbs 3 g, Protein 16 g, Sodium 380 mg

Ingredients

Biscuit

  • 2½ cups Bisquick biscuit mix
  • 4 tablespoons cold butter
  • 1 cup sharp cheddar cheese, grated
  • ¾ cup cold whole milk
  • ¼ teaspoon garlic powder

Garlic Butter Glaze

  • 2 tablespoons butter, melted
  • ½ teaspoon garlic powder
  • ¼ teaspoon dried parsley flakes
  • 1 pinch salt

Preparation

  1. Prepare your materials by preheating your oven to 450˚F and greasing a cookie sheet.
  2. Lightly mix the biscuit mix and the butter so that they are combined, but small chunks remain.
  3. Mix in the cheddar cheese, garlic powder, and milk by hand.
  4. When the ingredients are evenly distributed, scoop 9 equal portions of the mixture onto the cookie sheet.
  5. Bake the biscuits for 15 to 17 minutes, or until the tops turn light brown.
  6. While the biscuits are baking, prepare the glaze by mixing all the glaze ingredients in a small bowl.
  7. When the biscuits are done, transfer them to a cooling rack and brush the garlic butter glaze over the tops before serving.

 

 

Panera Bread’s Vegetarian Summer Corn Chowder

Have some bread with this delicious soup for dinner during a cold, rainy night. It’s comforting and warm.

Serves 6 – Preparation Time 10 minutes – Cooking Time 45 minutes

Nutrition facts per serving: Calories 320, Total Fat 20 g, Carbs 34 g, Protein 5 g, Sodium 1310 mg

Ingredients

  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 1 medium red onion, diced
  • 3 tablespoons all-purpose flour
  • 2 russet potatoes, diced
  • 5 cups unsalted vegetable stock
  • ½ cup red bell pepper, diced
  • ½ cup green bell pepper, diced
  • 4 cups whole corn kernels
  • ¼ teaspoon black pepper, ground
  • 1 cup half-and-half cream
  • Salt and pepper to taste
  • Chives, thinly sliced, for garnish
  • Bacon bits, for garnish

Preparation

  1. Sauté the onion in butter and oil over low heat. When the onion becomes translucent, add in the flour and cook for another 5 minutes.
  2. Dice the potatoes into quarter-inch cubes and add them to the simmering mixture. Add the broth, then turn the heat up and bring the mixture to a boil.
  3. Reduce the heat to medium and continue simmering for 15 minutes.
  4. Dice the bell peppers into quarter-inch cubes and add them to the mixture. Also, add in the corn, pepper, cream, salt, and pepper, and allow the mixture to simmer for another 15 minutes.
  5. Transfer the soup to a bowl and garnish with chives and bacon, if desired.

 

Boston Market’s Chicken Pot Pie

This small dish is both nutritious and satisfying. In under an hour, you can make an entire meal!

Serves 4 – Preparation Time 10 minutes – Cooking Time 40 minutes

Nutrition facts per serving: Calories 450, Total Fat 30 g, Carbs 35 g, Protein 10 g, Sodium 680 mg

Ingredients

  • 1 cup half-and-half
  • 1 cup chicken broth
  • 3 tablespoons all-purpose flour
  • 2 cups shredded chicken breast, roasted, skinless
  • 2 cups mixed frozen vegetables, thawed
  • 2 tablespoons fresh flat-leaf parsley, chopped
  • 2 tablespoons chives, chopped
  • 1 teaspoon fresh thyme, chopped
  • 1 teaspoon lemon juice
  • 1 teaspoon salt
  • ½ teaspoon lemon zest, grated
  • ½ teaspoon freshly ground black pepper
  • 7 ounces ready-to-use refrigerated pie crust

Preparation

  1. Preheat the oven to 425˚F.
  2. Lightly flour a flat surface, and bring out 4 10-ounce ramekins.
  3. Bring the half-and-half, broth, and flour to a boil while stirring with a whisk.
  4. Reduce the heat and continue to simmer for another 4 minutes while continuing to whisk the mixture.
  5. When the mixture thickens, add the remaining ingredients into the mix, except the pie crust.
  6. When all the ingredients are cooked, turn off the heat and cover the pan. Set the mixture aside to work on the pie crust.
  7. Place the pie crust on your floured surface and roll it into a circle with an 11-inch diameter. Cut the crust into quarters.
  8. Scoop the warm chicken mixture into each of the ramekins. Cover the tops with the pie crust, letting it drape over the edges. Slice an X into each of the tops to allow the pie to cook completely.
  9. Bake the pies for 25 minutes and remove from the oven. Let rest for 10 minutes before serving.

 

Chili’s Original Chili

There’s nothing like a delicious bowl of hot chili. Make this dish for your next meal.

Serves 4 – Preparation Time 30 minutes – Cooking Time 4 to 8 hours

Nutrition facts per serving: Calories 400, Total Fat 28 g, Carbs 14 g, Protein 23 g, Sodium 1050 mg

Ingredients

Spice Blend

  • ½ cup chili powder
  • ⅛ cup salt
  • ⅛ cup ground cumin
  • 1 tablespoon paprika
  • 1 teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon of cayenne pepper

Chili

  • 4 pounds chuck, ground for chili
  • 3¼ cups water
  • 16 ounces tomato sauce
  • 1½ cups yellow onions, chopped
  • 1 tablespoon cooking oil

Masa Harina

  • 1 cup water
  • 1 tablespoon masa harina
  • Sliced green onions for garnish, if desired

Preparation

  1. Place all of the spice blend ingredients in a bowl. Mix thoroughly and set the bowl aside.
  2. Cook the meat over medium heat in a stockpot until it is brown. While the meat is cooking, thoroughly mix together the spice mix, water, and tomato sauce.
  3. Add the spice mixture to the browned meat and bring to a boil.
  4. While the chili is coming to a boil, sauté the onions in oil over medium heat.
  5. When the chili is boiling and the onions are translucent, add the onions to the chili and stir.
  6. Reduce the heat to low and allow the chili to simmer for an hour, stirring the mixture every 15 minutes.
  7. In a bowl, mix the masa harina ingredients. When the chili has been cooking for an hour, add the masa harina mixture to the chili and cook for another 10 minutes.
  8. Transfer the chili to a bowl, garnish green onions, if desired, and serve.

 

TCBY’s Chocolate Yogurt Pie

If you miss TCBY’s healthy pies but don’t want to leave your house, here’s how you can stay in your humble abode while satisfying your cravings.

Serves 2 – Preparation Time 10 minutes – Cooking Time 8 hours 30 minutes

Nutrition facts per serving: Calories 330, Total Fat 13 g, Carbs 49 g, Protein 4 g, Sodium 160 mg

Ingredients

  • ⅔ cup butter
  • 1¼ cups sugar
  • 1 cup unsweetened cocoa powder
  • ¼ teaspoon salt
  • ½ teaspoon vanilla extract
  • 2 large eggs
  • ½ cup all-purpose flour
  • 1 pint TCBY chocolate yogurt
  • Whipped cream
  • Caramel syrup

Preparation

  1. Before you begin, preheat the oven to 325˚F.
  2. Place a heatproof bowl in simmering water and mix the butter, sugar, cocoa powder, and salt over the heat.
  3. Continue stirring and heating the mixture until it becomes smooth. Remove the bowl from the heat and set aside.
  4. When the mixture becomes a little cooler, mix in the vanilla extract and the eggs, one at a time. Make sure that the mixture is not too hot so that the eggs do not get cooked.
  5. Beat the flour into the mixture with a wooden spoon until the entire mixture is thoroughly blended.
  6. Transfer the mixture to a greased baking pan and then bake for 20 to 25 minutes.
  7. Remove the pie from the oven and transfer to a cooling rack.
  8. When the pie has cooled down, spread frozen yogurt over the surface and freeze for 10 to 15 minutes.
  9. Garnish the yogurt pie with whipped cream and caramel syrup, and then return to the freezer for at least 8 hours.
  10. Cut the pie into equal portions and serve.

 

 

 

***These recipes and more are found in Lina Chang’s Copycat Recipes – Vol. 2: Making Restaurants’ Most Popular Recipes at Home. To get your own copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.

Delicious Everyday One-Pot Meal Recipes

Book Name : Delicious Everyday One-Pot Meal Recipes
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Bacon and Potato Soup

Serves 8 | Prep time 15 minutes | Cooking time 60-70 minutes

Ingredients

  • 8 strips bacon
  • 2 teaspoons bacon drippings or olive oil
  • 1 large onion, chopped
  • 3 pounds potatoes, peeled, cut into ¼-inch slices
  • 1 cup of water
  • 2 (14 ½-ounce) cans chicken broth, Fat-free, lower-sodium
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 2 cups low-fat milk
  • ¾ cup cheddar cheese, shredded, more for serving

For serving

  • ½ cup light sour cream (optional)
  • 4 teaspoons fresh chives, chopped (optional)

Directions

  1. Fry the bacon strips in the Dutch oven until crispy over medium heat, about 4-5 minutes. Remove the bacon and place on a plate lined with paper towels.
  2. Keep about 2 tablespoons of the bacon drippings (or oil) in the Dutch oven. Add olive oil if necessary. Warm the drippings over medium heat, and stir-fry the onions until tender. Remove from heat.
  3. Place the potato slices in the Dutch oven. Stir in the water, broth, salt, and pepper and stir.
  4. Cover and cook for 40-45 minutes over medium-low heat or until the potatoes are tender.
  5. Mash potatoes with a potato masher or blender stick. Stir in milk and cheese. Stir to combine.
  6. Let simmer over low heat for about 20-25 minutes or until heated through and smooth.
  7. Serve with sour cream, sprinkled with bacon, chives, more cheese, if desired.

Nutrition (per serving)

Calories 259, Fat 6 g, carbs 38 g, Protein 13 g, Sodium 683 mg

 

 

Lemony Chicken in Garlic Butter Sauce

Serves 4 | Prep time 10 minutes | Cooking time 30 minutes

Ingredients

  • ¼ cup butter
  • 1½ pounds chicken breast
  • Salt and pepper to taste
  • 3 cloves garlic, minced
  • Zest and juice of 1 lemon
  • ¼ cup white wine
  • 1 bunch thyme sprigs

Directions

  1. Warm the butter in the Dutch oven over medium heat.
  2. Season the chicken breast with salt and pepper to taste.
  3. Cook for 8 minutes on each side.
  4. Stir in the garlic, lemon zest juice, and thyme.
  5. Pour in the wine and cook until it reduces almost to half and a creamy, lemony sauce forms. It will take around 7 minutes.
  6. Serve the chicken pieces drizzled with the lemony sauce.

Nutrition (per serving)

Calories 316, Fat 15.8 g, carbs 2.5 g, Protein 36.5 g, sodium 170 mg

 

 

Braised Short Ribs

Serves 4 | Prep time 10 minutes | Cooking time 150 minutes

Ingredients

  • 3 tablespoons vegetable oil
  • 1 large onion, sliced
  • 4 cloves garlic, minced
  • 3 pounds bone-in beef short ribs
  • Salt and pepper to taste
  • 3 cups beef broth
  • 4 sprigs rosemary

Directions

  1. Warm the vegetable oil in the Dutch oven over medium heat.
  2. Add the diced onion and cook for around 5 minutes until tender, stirring occasionally. Stir in the minced garlic and cook for 1 more minute. Season with salt and pepper.
  3. Remove the onion and garlic to a plate.
  4. Season the short ribs well with salt and pepper. Add them to the greasy Dutch oven and brown them for about 5 minutes on each side.
  5. Return the onion and garlic to the Dutch oven with the meat.
  6. Stir in the beef broth and bring to a boil. Cover and transfer the Dutch oven to a preheated oven at 350°F (180°C) and bake for 120–150 minutes. The ribs are ready when the meat can be easily pulled from the bone.
  7. Let rest for 20 minutes before serving.

Nutrition (per serving)

Calories 1474, Fat 135.2 g, carbs 7.3 g, Protein 52.6 g, sodium 742 mg

 

 

Creamy Mushroom Pasta

Serves 4 | Prep. time 10 minutes | Cooking time 15 minutes

Ingredients

  • 2 tablespoons olive oil
  • ¾ pound mixed mushrooms (shiitake, cremini, oyster, etc.), sliced
  • 3 cloves garlic, minced
  • ¾ cup heavy cream
  • ¾ pound dry linguine pasta
  • 1-quart chicken, mushroom, or vegetable broth
  • Salt and pepper to taste
  • Grated Parmesan cheese
  • Fresh thyme leaves (optional)

Directions

  1. Add the oil to the Dutch oven and heat it over medium-high heat.
  2. Add the mushrooms and stir-cook for about 4 minutes until lightly browned.
  3. Add the garlic, cream, pasta, and broth, and stir-cook for a few seconds.
  4. Bring to a boil, and then reduce heat to low and simmer for about 12 minutes, stirring occasionally, until the pasta is cooked well and the mixture is thickened.
  5. Season with salt and pepper.
  6. Serve warm with thyme and grated Parmesan on top.

Nutrition (per serving)

Calories 607, Fat 26 g, carbs 71 g, Protein 20 g, sodium 1050 mg

 

 

Peach Cobbler

Serves 4 | Prep time 10 minutes | Cooking time 30 minutes

Ingredients

  • 2 tablespoons butter
  • 6 tablespoons butter, melted
  • 6 peaches, stoned and cut in wedges
  • 1 cup sugar (divided)
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • ½ cup whole milk
  • Powdered sugar for dusting

Directions

  1. Grease the Dutch oven well on every side with the two tablespoons of butter.
  2. Arrange the peach slices in the Dutch oven and sprinkle with ¾ cup of the sugar.
  3. To a bowl, add the flour, baking powder, melted butter, milk, and remaining sugar.
  4. Mix until combined, and then use an ice cream scoop to deposit the batter on top of the peaches in the Dutch oven.
  5. Bake at 350°F (180°C) for 30–35 minutes.
  6. Let cool slightly, and then dust with powdered sugar when ready to serve.

Nutrition (per serving)

Calories 615, Fat 25 g, carbs 98 g, Protein 6.6 g, sodium 180 mg

 

 

 

***These recipes and more can be found in Louise Davidson’s Easy Dutch Oven Cookbook: 101 Everyday One-Pot Meal Recipes with 8 Ingredients or Less. To get your copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.

Delicious and Easy 30-minutes Everyday Recipes

Book Name : Delicious and Easy 30-minutes Everyday Recipes
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Sheet Pan Beef and Broccoli

Serves 4 | Prep. time 10 minutes | Cook time 20 minutes

Ingredients

  • 1½ pounds flank steak
  • 1 pound broccoli florets
  • Red pepper flakes, to taste
  • Sesame seeds, for garnish

Seasoning rub

  • 2 tablespoons oyster sauce
  • 1 tablespoon soy sauce
  • ¼ teaspoon garlic powder
  • 3 cloves garlic, minced
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch

Sauce

  • 2 tablespoons oyster sauce
  • 4 teaspoons brown sugar
  • 1 tablespoon soy sauce
  • 1 teaspoon ginger powder
  • ½ cup beef or vegetable stock

Directions

  1. Preheat oven to 425°F. Line and grease a sheet pan.
  2. Place steak on the sheet pan.
  3. Whisk the rub ingredients together in a bowl.
  4. Pour over the steak and brush, or use a spatula to spread the rub mixture over the steak’s surface.
  5. Bake until the rub has dried up and the steak is browned on the surface (about 15–17 minutes).
  6. Remove from heat and let rest for 3 minutes on the sheet pan.
  7. Meanwhile, whisk the sauce ingredients in a bowl.
  8. Slice the steak thinly against the grain.
  9. Add the broccoli and sauce and mix well.
  10. Return to oven and bake until broccoli is tender (about 5–8 minutes).
  11. Stir well.
  12. Sprinkle with red pepper flakes and sesame seeds.

 

Cajun Shrimp Alfredo

Serves 4 | Prep. time 10 minutes | Cook time 20 minutes

Ingredients

  • ½ cup butter
  • ¼ cup shallots, sliced
  • 3 cloves garlic, crushed and minced
  • ¼ cup dry white wine
  • ¼ cup flour
  • 1 cup chicken stock
  • 2 cups heavy cream
  • 2 teaspoons Cajun seasoning
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 cup parmesan cheese, freshly grated
  • 1 pound shrimp, cleaned and deveined
  • ½ pound linguine noodles
  • Lemon wedges for garnish

Directions

  1. Prepare a 12-inch cast-iron skillet and melt butter over medium heat.
  2. Add the garlic and the shallots. Sauté for 1-2 minutes.
  3. Add the white wine and let reduce for 2 minutes before stirring in the flour. Mix using a spoon until the flour has blended into a smooth paste.
  4. Slowly add the chicken stock and heavy cream, stirring constantly. Season with Cajun seasoning, salt, and black pepper. Stir in the parmesan cheese.
  5. Cook the pasta over medium heat for 7-10 minutes or until al dente.
  6. Add the shrimp to the sauce and simmer for 2-3 minutes before adding the pasta.
  7. Serve with fresh lemon as a garnish.

 

 

Garlic-Butter Steak with Veggies

Serves 6 | Prep. time 10 minutes | Cook time 12–15 minutes

Ingredients

  • 6 top sirloin steaks, about 6-8 ounces each
  • Salt and pepper, to taste
  • 2 pounds of vegetables of choice (like bell peppers, broccoli florets, zucchini, carrots, sweet potatoes, green beans or asparagus, potatoes, Brussels sprouts, etc.)
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme

For garlic butter

  • ½ cup butter, softened
  • 3 cloves garlic, minced
  • 2 tablespoons parsley, chopped
  • 1 teaspoon basil, chopped
  • ½ teaspoon salt (if butter is unsalted)

Directions

  1. Prepare garlic butter. Mix the garlic butter ingredients, place in a tub, or roll up in parchment paper to make a log. It can be stored in the freezer for 1 week. The solid butter can be sliced into coins and placed on top of the hot steak.
  2. Preheat oven to 475°F. Line and grease the sheet pan.
  3. Place veggies on a sheet pan and drizzle with oil. Season with salt and pepper and toss to coat evenly. Make space at the center for steak, but make sure vegetables are in a single layer.
  4. Season steak with salt and pepper and place at the center of the sheet pan.
  5. Bake to desired doneness (about 12–15 minutes).
  6. Serve with garlic butter.

 

 

Lime Chicken with Avocado Salsa

Serves 4 | Prep. time 15 minutes | Cook time 12 minutes

Ingredients

Lime Chicken

  • 1½ pounds boneless chicken breast
  • ¼ cup lime juice
  • 2 tablespoons olive oil
  • ¼ cup fresh cilantro
  • ½ teaspoon ground cumin
  • ¼ teaspoon salt

Avocado Salsa

  • 4 avocados, diced
  • ½ cup fresh cilantro, diced
  • 3 tablespoons lime juice
  • ½ tablespoon red wine vinegar
  • ½ teaspoon red pepper flakes
  • 1 garlic clove, minced
  • Salt to taste

Directions

  1. Mix the fresh cilantro, olive oil, lime juice, salt, and cumin in a bowl.
  2. Put the chicken in a resealable bag and marinate with this mixture for 15 minutes.
  3. Heat the grill to 400°F and grill the chicken for 5–7 minutes per side.
  4. Let cool for 10 minutes and serve.

 

 

One-Pot Mac and Cheese

Serves 6 | Prep. time 5 minutes | Cook time 10–15 minutes

Ingredients

  • ½ pound mild Cheddar, shredded
  • 3 ounces part-skim mozzarella, shredded
  • 1 quart whole milk
  • ¾ pound elbow macaroni
  • 2 ounces cream cheese, cut into small pieces
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon Dijon mustard
  • Large pinch of cayenne pepper
  • Large pinch of freshly grated nutmeg
  • 1½ teaspoons kosher salt

Directions

  1. To a large skillet or saucepan, add the macaroni and milk; heat over medium-high heat.
  2. Cook the mixture, stirring periodically, until the macaroni is tender and the mixture is thick about 4–5 minutes.
  3. Take it off the heat, mix in the mozzarella, Cheddar cheese, cream cheese, mustard, butter, nutmeg, cayenne, and salt.
  4. Serve warm.

 

 

Baked Bananas with Cinnamon Honey

Serves 2 | Prep. time 5 minutes | Cook time 10 minutes

Banana Flambe With Vanilla Ice Cream. close up.

Ingredients

  • 2 bananas
  • ¼ cup lemon juice
  • 2 teaspoons honey
  • 1 teaspoon cinnamon

Directions

  1. Preheat oven to 350°F.
  2. Line a cookie sheet with aluminum foil and spray with cooking spray or lightly brush with canola oil.
  3. Peel the bananas and slice them in half before laying them flat on the cookie sheet.
  4. Sprinkle with lemon juice.
  5. Drizzle honey over each slice of banana.
  6. Sprinkle with cinnamon.
  7. Place in the oven and bake for about 10 minutes until the banana is cooked and starts to brown.

 

 

Puff Pastry Cinnamon Rolls

Serves 12 | Prep time 10 minutes | Cooking time 20 minutes

Ingredients

  • ½ pound puff pastry
  • 2 tablespoons butter
  • 1 tablespoon cinnamon
  • ¼ cup sugar
  • 1 large egg, lightly beaten
  • 2 tablespoons sugar for sprinkling

Directions

  1. Roll out the puff pastry on a lightly floured surface and spread the butter over it.
  2. Sprinkle the cinnamon and sugar on top and roll the pastry into a roulade.
  3. Cut 8 even pieces and place them on a cookie sheet lined with parchment paper.
  4. Brush with lightly beaten egg and sprinkle some sugar on top.
  5. Bake in a preheated oven at 350°F (180°C) for about 20 minutes.

 

***These recipes and more can be found in Louise Davidson’s 30-Minute Meals from Kitchen to Table: Quick and Easy One-Pot Meal Recipes. To get your own copy, click on the cover or click here.

To download a copy of the featured recipes, click here.

Delicious Carolina BBQ Recipes!

Book Name : Delicious Carolina BBQ Recipes!
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Sweet Southern Smoked Ribs

You can’t go wrong serving these sweet and tasty sticky-finger-licking-good baby back ribs at your next backyard gathering!

Servings: 6 half racks ribs

Ingredients

  • 10-12 pounds baby back pork ribs, about 3 full racks, trimmed and membrane removed
  • 2 cups apple juice plus some more for spraying
  • Juice of 1 lemon
  • 6 cups apple tree woodchips, soaked in cold water for at least 1 hour before using

Dry rub

  • 2 tablespoons chili powder
  • 2 tablespoons seasoned salt
  • 1 tablespoon garlic powder
  • 1 tablespoon paprika
  • 1 tablespoon onion powder
  • 1 tablespoon dry mustard
  • 1 tablespoon ground cumin
  • ½ tablespoon dried oregano
  • ½ tablespoon ground white pepper
  • ½ tablespoon ground black pepper
  • 1 teaspoon cayenne pepper, more if you like it very spicy

BBQ sauce

  • ½ cup apple juice
  • ¼ cup brown sugar
  • ¾ -1 cup BBQ sauce

Directions

  1. Trim the ribs by removing excess fat and removing membrane before placing the rib racks in a shallow dish, or cut them in half and place them in a sealable plastic bag such as a zip lock.  Add apple juice and lemon just. Place in the refrigerator, and let them marinate for at least 3 hours.
  2. In the meantime, prepare the rub. If you have a spice grinder, you can use it to make the rub finer, and it will stick better to the ribs when they are cooking and when you start adding the glazing BBQ sauce. Combine well all the rub ingredients in a mixing bowl.
  3. Remove the pork ribs from the brine, and pat dry with kitchen paper towels. Coat ribs generously with a dry rub on all sides. Wrap in plastic wrap. Place in refrigerator for at least 4 to 12 hours. I typically prepare my ribs by trimming, removing the membrane, and cutting into portions (half a rack per person) in the early afternoon to brine them with the apple and lemon juice mixture. Later the same evening, I prepare and coat them with a dry rub so that the ribs can rest overnight to absorb all the flavors.
  4. Let the ribs rest at room temperature at least 30-45 minutes before cooking them. In the meantime, prepare the smoker by filling the smoker box with the soaked apple tree wood chips. Start the smoker, and bring its temperature to 225ºF. Smoke should start before you start cooking.
  5. Put some apple juice in a spray bottle. After about 2 hours, the smoke should fade, and you can start spraying the ribs every 20-30 minutes to keep them moist.
  6. When ready, place ribs on the wire racks, bone side down in the smoker’s middle wired racks. Place a drip pan just below the ribs to collect the pork’s drippings. Smoke for 4 to 4½ hours, checking regularly if you need to add wooden chips to the box (after about 45 minutes into the cooking process, you’ll have to add about 1 cup). Make sure that your smoker temperature remains constant at 225 ºF. Cook ribs until meat “shrinks” from bone. The ribs are ready when the meat starts to fall off the bone when you pinch it with your fingers.
  7. You can also make this recipe on a regular barbecue. Prepare the charcoal or gas barbecue for indirect heat. Clean and oil the grates. The temperature should be maintained around 225ºF. If your barbecue is equipped with a smoking box, fill it with soaked wooden chips. If not, you can prepare a large double layer foil packet with the soaked wooden chips. Perforate the packet several times to let the smoke out. Place the packet below the grill directly above one of the burners. Place a dripping pan where the ribs will be cooked. Ignite the barbecue on high temperature. When the smoke starts, reduce the temperature to low or 225ºF, and place the ribs, bone side down, away from the heat on the grill.
  8. While the ribs are cooking, prepare the glazing sauce by combining the brown sugar, the BBQ sauce of your choice, and apple juice. Brush ribs with the sauce three or four times in the last 60 minutes of cooking to glaze.
  9. When all cooked, remove the ribs from the smoker and place onto a cutting board, cover with foil, and let rest for 10-15 minutes before serving. Just before serving, brush the ribs with the BBQ sauce. Serve with your favorite sides, like hush puppies and corn on the cob.

Tip: if you see that the ribs are starting to dry up before they are cooked, even after spraying with the apple juice, cover them with aluminum foil and continue cooking. It will prevent them from burning and keep them moist.

 

 

Smoked Pulled Beef for Sandwiches

For all beef lovers, this pulled beef sandwich will make you believe you’re in heaven.

Servings: 6-8

Ingredients

  • 1 beef chuck roast, 4 pounds
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 6 large Kaiser buns
  • Barbecue sauce
  • 6 cups Hickory wood chips, soaked at least 30-45 minutes before using

Marinade

  • 2 tablespoons Worcestershire sauce
  • ½ can Cola soda such as Coca Cola
  • ⅛ cup Pepper and Vinegar BBQ Sauce
  • 1½ cups apple cider vinegar
  • 2 tablespoons sugar
  • 1 tablespoon salt
  • 1 teaspoon hot sauce like Texas Pete or Tabasco
  • 2 teaspoons ground black pepper
  • 2 teaspoons crushed red pepper, more if you like spicier

Directions

  1. Combine Worcestershire sauce, prepared Pepper and Vinegar BBQ Sauce, and Cola to create the marinade. Place in a sealable bag. Add beef, and let stand in the refrigerator for at least 2 hours or, ideally, overnight. Remove beef from the marinade and pat dry. Let it stand at room temperature for at least 15-20 minutes before cooking. Save the remaining marinade for later use.
  2. Sprinkle salt, pepper, onion, and garlic powder on both sides of the roast.
  3. In the meantime, prepare the smoker. Clean and oil the grates. Prepare the smoker box with the hickory wood chips and set the temperature to 225ºF. Place the meat on the middle rack and cook for 2 hours.
  4. You can also cook with indirect heat in a covered barbecue for two hours*. Place the beef on the grill away from the heat when the smoke starts.
  5. After 2 hours, place the beef in a pan, add the remaining marinade, and cover in tin foil.
  6. Continue cooking for 2-4 hours until the roast is easily shredded with a fork.
  7. Remove from heat, and let stand for 30 minutes. Pull apart with two forks.
  8. To serve, place some of the meat on a bun, add some of your favorite Carolina barbecue sauces and top with coleslaw or caramelized onions.

 

 

Carolina’s Smoked Half Chicken

The chicken will be moist and juicy. By smoking it only in the first half-hour of the cooking process, it gives it just enough of a smoke taste in every bite. The use of a sweet wood-like apple tree is perfect for the delicate taste of chicken.

Serves 2-4

Ingredients

  • 1 whole chicken, halved
  • 4 cups apple tree wooden chips

Mop – Makes about half a quart (2 cups)

  • 2 cups apple cider vinegar
  • 1 lemon, juiced, retain lemon
  • 1 teaspoon ground thyme
  • 1/2 teaspoon ground sage
  • 5 bay leaves
  • 1 teaspoon red pepper flakes
  • 2 teaspoons brown sugar
  • ½ teaspoon black pepper
  • ½ teaspoon kosher salt

Rub

  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon black pepper
  • 1 teaspoon garlic salt
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1 teaspoon crushed red pepper flakes
  • 2 tablespoons sugar

Directions

  1. To prepare the mop, combine all ingredients, including the whole lemon, in a saucepan. Cover and bring to a boil over medium heat. Remove from heat, and stir in sugar until dissolved. Allow to cool. Strain out lemon and bay leaves. Store in an airtight container in the refrigerator. It will keep for up to 2 months. Use as a basting mop while cooking.
  2. To prepare the rub, mix all the ingredients together in a medium-sized bowl. Rub seasonings over both halves of the chicken. Cover in plastic wrap and refrigerate for 1 hour.
  3. Soak woodchips in water for 30 minutes. Drain.
  4. Make sure the grill is clean. Brush it with vegetable oil. If your barbecue is equipped with a smoking box, fill it with some soaked wooden chips. If not, you can prepare a large double-layer foil packet with the soaked wooden chips. Perforate the packet several times to let the smoke out. Place the packet below the grill directly above one of the burners. The smoke should last for about 30 minutes. Place a dripping pan where the chicken will be cooked.
  5. Ignite the barbecue at a high temperature. When the smoke starts, reduce heat to 275ºF, and place the chicken directly on the grill, meat side down. Cook with the cover closed for 1h30 minutes. Cover. After 30 minutes, turn the chicken over and start mopping every 20 minutes to keep it moist. The chicken is fully cooked when the juices near the bone run clear after poking it with a fork or pointy knife.
  6. Let the chicken rest for 10-15 minutes covered with aluminum foil before cutting. Serve with your 2 favorite side dishes like coleslaw and baked beans.

 

 

Quick & Easy Southern Macaroni and Cheese

This comfort food classic is so easy to make and a perfect barbecue side dish. The Velveeta cheese will make for a creamy cheesy sauce. You can give it some zip by adding cayenne pepper.

Ingredients

  • 8 ounces dried elbow macaroni (you can also use whole pasta if desired)
  • 1/2 cup bread crumbs
  • ¾ cups whole milk
  • ¼ cup all-purpose flour
  • ¼ cup butter, melted
  • 1 cup sharp cheddar cheese + ½ cup for topping, shredded
  • 1 cup Monterey jack cheese, shredded
  • 1 cup Velveeta cheese, cut into small cubes
  • 1 pinch cayenne pepper (optional)
  • ½ teaspoon paprika
  • Kosher salt and freshly ground pepper
  • Butter

Directions

  1. Preheat the oven to 350ºF.
  2. Bring a large pot of water to a boil, add salt, and cook pasta according to package instructions. Drain the macaroni in a strainer. Rinse under cold running water and drain to stop the cooking process.
  3. Toss bread crumbs and melted butter to coat. Set aside
  4. Generously butter a baking dish.
  5. In a large mixing bowl, add all the remaining ingredients and mix to combine. Transfer to a casserole baking dish. Top with the buttery bread crumbs and cheddar cheese.
  6. Place baking dish on baking sheet. Bake until bubbling, and the cheesy top is golden brown, about 40-45 minutes. Let cool for 5 minutes before serving.

 

 

Southern Cast Iron Skillet Corn Bread

A Southern classic that is so simple to make and tasty that it goes well with any barbecue main dish.

Servings 8

Ingredients

  • ¼ cup shortening
  • 1 teaspoon kosher salt
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 2 cups buttermilk
  • 1½ cups yellow cornmeal
  • ¼ cup all-purpose flour
  • 1 large egg, lightly beaten
  • 2 tablespoons liquid honey

Directions

  1. Preheat oven to 425ºF. Add the shortening to a large (9- or 10-inch) cast-iron skillet, and place in the oven. After the shortening has melted, about 10 minutes, remove from the oven, and swirl the melted fat around so it covers well the cast iron skillet. Drop the excess shortening into a medium-sized mixing bowl. Let cool down a bit and reserve.
  2. In the meantime, whisk, in a large-sized mixing bowl, flour, baking soda, cornmeal, baking powder, and salt. Add the buttermilk, egg, and ¼ cup oil to the bowl to the melted shortening. Whisk and combine well. Add the wet mixture to the dry one, and mix until well combined.
  3. Add the batter to the iron cast skillet, and smooth the top with a spatula. Bake until golden brown, about 25 minutes. Drizzle the top with the honey and let cool before cutting into 8 wedges. Serve warm with whipped butter on the side.

 

 

Skillet-Cooked Mixed-Berry Slump

This is a quick and easy dessert to make that everyone loves.

Servings: 6

Ingredients

Berry sauce

  • 1 tablespoon fresh lime juice
  • 1 teaspoon lime zest
  • 2 tablespoons water
  • 4 cups fresh small mixed berries (you can also use frozen berries)
  • ¼ cup granulated white sugar

Dough

  • 1 cup all-purpose flour
  • ⅔ cup low-fat buttermilk
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 tablespoons granulated white sugar
  • 2 tablespoons butter, melted

Topping

  • ¼ teaspoon ground cinnamon mixed with 2 teaspoons white granulated sugar
  • Vanilla ice cream or whipped cream

Directions

  1. To make the berry sauce, combine ¼ cup sugar, water, berries, lime zest, and lime juice in a large cast-iron skillet. Bring to a boil over medium-high heat. Reduce heat to medium-low, and let simmer the berry sauce until it thickens about 8 to 10 minutes.
  2. While the berries are simmering, prepare the dough. In a mixing bowl, combine the baking soda, baking powder, flour, and 2 tablespoons of sugar. Add the melted butter and the buttermilk. Stir until a soft dough forms.
  3. Add the 6 spoonfuls of the dough over the berries and sprinkle the cinnamon-sugar mix over the dough.
  4. Let the slump cake simmer on medium-low heat, uncovered, until the dough is cooked through and is golden brown, about 18-20 minutes.
  5. Let it cool for a few minutes before serving with vanilla ice cream or whipped cream.

 

 

***These recipes and more can be found in David Martin’s Let’s Grill: Carolinas’ Best BBQ Recipes. To get your own copy, click on the cover or click here.

To download a copy of the featured recipes, click here.

Olive Garden Copycat Recipes!

Book Name : Olive Garden Copycat Recipes!
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Chicken Gnocchi Soup

Why wait all day for Olive Garden’s Chicken Gnocchi Soup? With the help of an Instant Pot, you can save yourself time and money with this copycat recipe.

Serves 4 | Prep. time 10 minutes | Cooking time 8 minutes

Ingredients

  • 1 tablespoon oil
  • 1½ pounds chicken breast, cubed
  • ½ cup celery, chopped
  • ½ cup onion, chopped
  • 2 cups chicken broth
  • 1 cup matchstick carrots
  • 1 teaspoon thyme
  • 3 cups half and half
  • 1 (16-ounce) package gnocchi
  • 2 cups fresh spinach

Directions

  1. Place oil, chicken, and celery in the Instant Pot. Sauté until meat is brown.
  2. Mix in chicken broth, carrots, and thyme. Close the lid and the pressure release valve.
  3. Set to Manual, High Pressure for 4 minutes. Once completed, quick-release pressure.
  4. Open the lid and set it to sauté. Add spinach, half and half, and gnocchi. Leave Instant Pot on sauté to heat the soup until it is boiling.
  5. Let boil and keep stirring for 3 minutes or until the gnocchi is cooked. Serve.

 

 

Chicken Marsala

A classic staple from one of America’s favorite Italian restaurants that is easy to prepare and so delicious.

Serves 4–6 | Prep. time 10 minutes | Cooking time 40 minutes

Ingredients

  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 4 boneless skinless chicken breasts
  • 1 ½ cups sliced mushrooms
  • 1 small clove garlic, thinly sliced
  • Flour for dredging
  • Sea salt and freshly ground black pepper
  • 1 ½ cups chicken stock
  • 1 ½ cups Marsala wine
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard

Directions

Chicken scaloppini

  1. Pound out the chicken with a mallet or rolling pin to about ½ inch thick
  2. In a large skillet, heat the olive oil and 1 tablespoon of the butter over medium-high heat. When the oil is hot, dredge the chicken in flour. Season with salt and pepper on both sides. Dredge only as many as will fit in the skillet. Don’t overcrowd the pan.
  3. Cook chicken in batches, about 1 to 2 minutes on each side or until cooked through. Remove from skillet, and place on an oven-proof platter. Keep warm, in the oven, while the remaining chicken is cooking.

Marsala sauce

  1. In the same skillet, add 1 tablespoon of olive oil. On medium-high heat, sauté mushrooms and garlic until softened. Remove the mushrooms from the pan and set aside.
  2. Add the chicken stock and loosen any remaining bits in the pan. On high heat, let reduce by half, about 6-8 minutes. Add Marsala wine and lemon juice and, in the same manner, reduce by half, about 6–8 minutes. Add the mushroom back into the saucepan, and stir in the Dijon mustard. Warm for 1 minute on medium-low heat. Remove from heat, stir in the remaining butter to make the sauce silkier.
  3. To serve, pour the sauce over the chicken, and serve immediately.

 

 

Beef Bolognese

A warm and comforting dish like this copycat braised beef bolognese is easy to fall in love with, especially on a cold day.

Serves 4 | Prep. time 10 minutes | Cooking time 1 hour and 15 minutes

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 1 celery stick, finely chopped
  • 2 cloves garlic, finely chopped
  • ½ pound ground beef
  • 6 ounces Italian sausage, hot or mild according to preference, skinned
  • 1 cup red wine
  • 1 (28-ounce) can Italian tomatoes, crushed
  • Salt and pepper, to taste
  • 1 teaspoon rosemary, chopped
  • 1 teaspoon sage, chopped
  • ¾ pound dry long pasta such as spaghetti, angel hair, or fettuccini
  • Freshly shredded parmesan cheese, for garnish.
  • Fresh chopped Italian parsley for garnish

Directions

  1. In a large pan, heat the oil over medium heat. Add the celery, carrot, onion, and garlic. Cook for 5 minutes.
  2. Add the meat and cook for 10 minutes while stirring.
  3. Add the red wine and simmer to reduce.
  4. Add the tomatoes and other remaining ingredients. Simmer for 1 hour.
  5. Cook pasta according to package directions. Drain and serve with a generous amount of sauce and sprinkle with chopped parsley. Top with freshly shredded parmesan cheese. If desired.

 

 

Salmon Piccata

Impress your guests with this easy but fancy Salmon Piccata copycat recipe.

Serves 6 | Prep. time 15 minutes | Cooking time 10 minutes

Ingredients

Salmon

  • 1½ pounds salmon fillets
  • Lemon pepper marinade
  • Lemon pepper seasoning
  • 2 tablespoons butter
  • 2 tablespoons olive oil

Piccata sauce

  • 2 tablespoons butter
  • 4 cloves garlic, minced
  • ⅔ cup white cooking wine
  • 2 cups chicken broth
  • ½ cup lemon juice
  • 2 teaspoons cornstarch
  • ½ cup capers, rinsed and drained

Directions

  1. Trim the salmon fillets to ½ inch thickness, if necessary. Place in a Ziploc bag and pour the lemon pepper marinade inside. Refrigerate for 1 hour.
  2. Transfer the salmon to a tray. Season with lemon pepper.
  3. Place the butter and olive oil in a frying pan.
  4. To make the piccata sauce, melt the butter in a saucepan over medium heat. Add the garlic and cook for 1 minute.
  5. Add the white wine. Simmer until almost evaporated, then whisk in ¾ of the chicken broth and lemon juice. Simmer for another 4 minutes.
  6. While the sauce is simmering, place the frying pan on the stovetop over medium heat until the butter and oil sizzle. Cook the salmon until golden brown and completely cooked.
  7. Add the cornstarch to the simmering sauce. Continue to simmer until thickened.
  8. Add the capers and simmer for 1 minute. Remove from heat. Drizzle sauce over salmon. Serve.

 

 

Five Cheese Ziti Al Forno

The best ziti dish to bring to a potluck. It’s an infusion of marinara and alfredo jam-packed with cheese and topped with a crunch.

Serves 8-12 | Prep. time 10 minutes | Cooking time 50 minutes

Ingredients

Ziti

  • 1 pound dry ziti pasta
  • 1½ quarts marinara sauce or Sunday gravy
  • 1 quart alfredo sauce
  • 1 cup ricotta cheese
  • 2 cups mozzarella cheese, shredded
  • 1 cup fontina cheese, shredded
  • 1½ cups parmesan cheese
  • 2 teaspoons Italian seasoning
  • 1 teaspoon garlic powder

Topping

  • 2 cups mozzarella cheese, shredded
  • ½ cup Italian breadcrumbs
  • 3 tablespoons romano cheese, shredded
  • 3 tablespoons parmesan cheese
  • 1 tablespoon fresh garlic, chopped
  • 3 tablespoons olive oil
  • 3 tablespoons Italian parsley, chopped

Directions

  1. Preheat oven to 375°F. Spray a 9×13 or 15×10 baking dish with nonstick cooking spray.
  2. Cook ziti according to package directions. Drain and set aside.
  3. Mix together the marinara sauce (or Sunday gravy), alfredo sauce, ricotta, mozzarella, fontina, parmesan, Italian seasoning, and garlic powder in a large mixing bowl.
  4. Add the ziti to the sauce. Combine well. Pour into the baking dish. Spread mozzarella on top.
  5. To make the topping, combine the cheeses, breadcrumbs, fresh garlic, olive oil, and parsley in a bowl. Spread on top of the ziti.
  6. Place the baking dish on a cookie sheet to catch the drippings. Bake for 30–40 minutes or until the top is golden brown.

 

 

Tiramisu

The Olive Garden pick-me-up cake for when you need that caffeine boost.

Serves 8–10 | Prep. time 30 minutes | Cooking time 20 minutes

Ingredients

  • 3 egg yolks, divided
  • ¼ cup whole milk
  • ¾ cup granulated sugar
  • 3 cups mascarpone cheese
  • ½ pound cream cheese
  • ¼ teaspoon vanilla extract
  • 20–24 ladyfinger cookies
  • ¼ cup cold espresso
  • ¼ cup Kahlua coffee liqueur
  • 2 teaspoons cocoa powder

Directions

  1. Boil water in a medium saucepan over medium-high heat. Reduce heat and simmer.
  2. In a medium bowl, whisk together the milk, sugar, and two egg yolks. Place in the saucepan (or you can use a double broiler). Stir frequently for 10 minutes or until the sugar dissolves. Remove from heat and cool.
  3. In a large bowl, combine the mascarpone, cream cheese, and vanilla with an electric mixer. Mix until creamy. Add remaining egg yolk. Stir again.
  4. In a small bowl, combine the espresso and Kahlua. Quickly dip each ladyfinger into the mixture, making sure it does not soak up too much liquid.
  5. Place the ladyfingers side by side at the bottom of an 8×8 baking pan. Spoon half of the cheese mixture over the ladyfingers. Place more ladyfingers on top. Pour the remaining cheese mixture on top.
  6. Using a strainer, dust cocoa powder on top of the last cheese mixture layer. Cover and chill for several hours. Slice and serve.

 

 

***These recipes and more can be found in Lina Chang’s Copycat Cookbook: Making Olive Garden’s Most Popular Recipes at Home. To get your own copy, click on the cover and click here.

Copycat recipes

To download a copy of the featured recipes, click here.

Delicious and Traditional Spanish Cooking

Book Name : Delicious and Traditional Spanish Cooking
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Tortilla (Spanish Omelet)

Make your morning special with this Catalonian omelet that is now served across Spain. Made with just a few ingredients, this tortilla is a hugely popular Spanish breakfast.

Serves 4 | Prep. time 10 minutes | Cooking time 50 minutes

Ingredients

  • ½ cup extra-virgin olive oil
  • 1 pound potatoes
  • 1 white onion, chopped
  • 3 tablespoons flat-leaf parsley, chopped
  • 6 eggs, beaten

Directions

  1. Slice the potatoes thick. Keep the skin if you prefer.
  2. Add the olive oil to a medium saucepan or skillet and heat it over medium heat.
  3. Add the potatoes and onions; stir and partially cover. Cook for 30 minutes until the potatoes soften, stirring occasionally.
  4. Drain the oil from the onions and potatoes and transfer them to a bowl. Keep the drained oil.
  5. Add the eggs to the potatoes; add the parsley and mix well.
  6. Grease a medium saucepan or skillet with a little drained oil and heat it over medium heat.
  7. Add the potato mixture and spread evenly to shape it into an omelet. Cook on one side until the eggs are set.
  8. Flip and cook until well set.
  9. Flip a couple of times more to cook evenly.
  10. Serve warm.

 

 

Smoky Albondigas (Spanish Meatballs)

Albondigas is the pride of Spanish cooking and is served across Spain. This crowd-pleasing dish is made from tomato sauce with hearty meatballs, making it one filling tapa recipe.

Serves 8 | Prep. time 10–15 minutes | Cooking time 30 minutes

Ingredients

  • 14 ounces ground beef
  • 14 ounces ground pork
  • 4 slices crustless white bread, torn into small pieces
  • 6 tablespoons milk
  • 1 small bunch parsley, chopped
  • 1 small egg
  • 1 clove garlic, crushed
  • ½ teaspoon smoked paprika
  • Olive oil to taste
  • Tomato Sauce
  • 6½ ounces red wine
  • 2 cloves garlic, sliced
  • 2 (14-ounce) cans chopped tomatoes
  • Large pinch smoked paprika

Directions

  1. Add the bread pieces and milk to a mixing bowl. Mix well.
  2. Add the egg, smoked paprika, garlic, and parsley. Mix well and shape into around 32 meatballs.
  3. Add the olive oil to a shallow medium saucepan and heat over medium heat.
  4. Add the meatballs and stir-cook until evenly brown. Set aside.
  5. Add some more oil to the pan; add the garlic and stir cook for about 2 minutes until fragrant.
  6. Mix in the wine and cook until it evaporates.
  7. Add the tomatoes and smoked paprika; season to taste.
  8. Simmer for 8–10 minutes; add the meatballs and stir well.
  9. Simmer for 20 more minutes, stirring occasionally, until the meatballs are cooked well and the mixture thickens.
  10. Serve warm.

 

 

Patatas Bravas (Fried Potatoes with Mayonnaise sauce)

These crisp potato cubes are a big favorite for tapas or as part of a meal.

Serves 4 | Prep. time 15 minutes | Cooking time 45 minutes

Ingredients

  • 4 large potatoes, peeled and cut into 1” cubes
  • 2 cups olive oil
  • 1 ½ tablespoons salt
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 red chilies
  • 1 teaspoon smoked paprika
  • 3 cups tomatoes, drained
  • ½ cup mayonnaise

Directions

  1. Place the potatoes and the oil in a large, cold skillet and place them over medium heat. Cook until the potatoes are softened, about 12–15 minutes.
  2. Turn the heat up to medium-high, and cook until the potatoes are golden. Remove them to a plate lined with paper towels to drain.
  3. Remove all but 5 tablespoons of the oil from the skillet, and add the onion. Cook for 2–3 minutes, and then add the garlic, chilies, and paprika. Cook for another 3–4 minutes, and then stir in the tomatoes.
  4. Simmer for a few minutes, and then transfer the mixture to a blender and process until smooth. Stir in the mayonnaise.
  5. Serve the potatoes hot with the sauce drizzled on top or on the side.

 

 

Chicken Paella

For many centuries, paella has been the dish that holds the highest place of honor in Spanish families. Spain’s signature paella is most often made from shrimp and Spanish chorizo; this is another popular paella variant made from chicken and green peas.

Serves 8 | Prep. time 10 minutes | Cooking time 45–50 minutes

Ingredients

  • 2 tablespoons lemon juice
  • 1 teaspoon grated lemon rind
  • ½ teaspoon saffron threads, crushed
  • 8 (6-ounce) skin-on, bone-in chicken thighs
  • 1½ teaspoons salt
  • 1 teaspoon black pepper
  • 3 tablespoons olive oil
  • 1½ cups chopped yellow onion
  • 5 cloves garlic, minced
  • 1½ tablespoons chopped thyme
  • ⅓ cup dry white wine
  • 3 cups unsalted chicken stock
  • 1½ cups uncooked Bomba rice
  • 2 cups frozen green peas
  • 3 tablespoons chopped flat-leaf parsley
  • 1 red bell pepper, torn into pieces
  • Lemon wedges

Directions

  1. Add the lemon rind, lemon juice, and saffron to a mixing bowl. Mix well.
  2. Season the chicken thighs with ¾ teaspoon salt and pepper to taste.
  3. Heat the olive oil over medium heat in a medium saucepan or skillet.
  4. Add 4 of the chicken thighs and stir-cook for 8–10 minutes until evenly brown. Set aside and repeat with the remaining thighs.
  5. Add the onion, garlic, and thyme to the pan and stir-cook for 3–4 minutes until softened.
  6. Mix in the rice and cook for 2 minutes.
  7. Add the wine and stir-cook for 2 minutes until reduced to half.
  8. Mix in the stock, lemon mixture, and remaining ¾ teaspoon salt. Mix in the chicken thighs.
  9. Reduce heat to low, cover, and simmer for about 18–20 minutes, stirring occasionally.
  10. Mix in the red pepper and peas; cook for 5 minutes until rice is brown.
  11. Serve with lemon wedges and parsley on top.

 

 

Pescaíto Frito (Andalusian Fried Fish)

Pescaíto frito means “fried fish” in Spanish. This flavor-bursting fried fish is the Andalusians’ guilty pleasure. It’s also a good reminder that you do not necessarily have to spend a fortune to enjoy tasty food.

Serves 4 | Prep. time 8–10 minutes | Cooking time 10–15 minutes

Ingredients

  • 4 small sea bass or bream, scaled, gilled and gutted
  • 1 cup olive oil
  • Coarse sea salt and pepper to taste
  • Lemon wedges for serving

Directions

  1. Make three diagonal slices in each fish. Pat dry with a paper towel.
  2. Season with salt and pepper.
  3. Heat the olive oil over medium heat in a medium saucepan or skillet.
  4. Add the fish and stir-cook until softened and evenly golden brown.
  5. Drain over a paper towel.
  6. Serve warm with lemon wedges and salt on the side.

 

 

Cava Sangria

Holidays are a good excuse to be creative with alcohol. This extremely famous Cava Sangria is a holiday special drink celebrated across Spain.

Serves 8 | Prep. time 25 minutes

Ingredients

  • 1 cup diced pineapple
  • 1 red apple, sliced thin
  • 2 oranges, sliced into thin rounds
  • 1 cup red grapes, frozen
  • 2 tablespoons sugar
  • ½ cup brandy
  • ½ cup orange liqueur (Grand Marnier or Triple Sec)
  • 8 sprigs fresh mint
  • ¾ cup pineapple juice
  • 2 cinnamon sticks
  • 1 star anise (optional)
  • 2 (25-ounce) bottles chilled Spanish Cava
  • Ice cubes
  • Sugar or simple syrup to taste

Directions

  1. Add the pineapple, orange, and apple to a mixing bowl. Add the 2 tablespoons of sugar and stir gently. Set aside for 10 minutes.
  2. Add the pineapple juice, brandy, orange liqueur, mint, and spices. Muddle the mint using the back of a wooden spoon. Refrigerate for 1 hour (optional).
  3. Pour the chilled Cava and frozen grapes into a serving glass filled with ice cubes. Stir gently.
  4. Mix in sugar or syrup to taste.

 

 

Tarta de Santiago (Santiago Almond Cake)

This citrusy almond cake dates back to the Middle Ages and can be found in many places, especially Galicia, where it is said to have originated.

Serves 6 | Prep. time 5 minutes | Cooking time 40 minutes

Ingredients

  • 2 cups ground almonds
  • 1 cup caster sugar
  • ¾ teaspoon ground cinnamon
  • Zest of 1 lemon, grated
  • Pinch of salt
  • 4 large eggs
  • icing sugar for dusting

Directions

  1. Preheat the oven to 350°F. Cut parchment to fit the bottom of an 8-inch springform pan, and spray it with cooking spray.
  2. In a mixing bowl, combine the almonds, sugar, cinnamon, lemon zest, and salt. Beat in the eggs one at a time.
  3. Bake for 40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan.
  4. When it is cool, dust the top with icing sugar, slice, and serve.

 

 

*** These recipes and more can be found in Sarah Spencer’s A Taste of Spain: Traditional Spanish Cooking Made Easy with Authentic Spanish Recipes. To get your own copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.

Delicious Szechuan Recipes at Home

Book Name : Delicious Szechuan Recipes at Home
Buy Now

Cashew Chicken

This cashew chicken is one delicious serving to enjoy with fried rice. You can add chopped vegetables to this saucy chicken meal as well.

Serves 4 | Prep. time 10 minutes | Cooking time 15 minutes

Ingredients

  • ¼ teaspoons ground black pepper
  • 1 boneless chicken breast, diced
  • a small pinch of salt
  • 1 tablespoon water
  • 4 tablespoons vegetable oil
  • 2 garlic cloves sliced
  • 1 tablespoon light soy sauce
  • 2 teaspoons cornstarch
  • ½ cup toasted cashew
  • 1 teaspoon sesame oil
  • 2 fresh green pepper, chopped

Stir fry sauce

  • 1 tablespoon water
  • ¼ teaspoons sugar
  • 1 tablespoon light soy sauce
  • 1 teaspoon cornstarch
  • 1 teaspoon sesame oil

Directions

  1. Mix water, cornstarch, ground black pepper, light soy sauce, salt, and sesame oil with chicken cubes in a bowl.
  2. In a small bowl, combine the rest of the stir-fry sauce ingredients.
  3. In a nonstick pan, spread cashew nuts and toast over low heat until crispy.
  4. Place the chicken chunks in the wok with the oil.
  5. With chopsticks, evenly distribute them in the cooking pot and fry gently.
  6. Sauté garlic and green pepper with oil in a wok for 30 seconds.
  7. Return the prepared chicken to the pan and mix in the stir-fry sauce.
  8. Turn off the heat and sprinkle cashew nuts over the chicken.
  9. Serve with cooked rice.

Nutrition per serving

Calories 238, fat 15 g, carbs 8 g, Protein 17g, sodium 738 mg

 

 

Szechuan Shao Kao

Shao Kao is Szechuan skewers that are typically made using any sliced meat ranging from beef to pork and chicken. Here the seasoned pork slices are threaded over bamboo skewers and then grilled well.

Serves 6 | Prep. time 15 minutes | Cooking time 20 minutes

Ingredients

  • 2 tablespoons neutral oil
  • 1 tablespoon Chinese light soy sauce
  • 2 teaspoons Mala Market Shao Kao Spice
  • 1 teaspoon toasted sesame oil

Grilling

  • 1 pound pork shoulder, boneless
  • 6 long, thin bamboo sticks

Directions

  1. Soak all the bamboo sticks in water for 1 hour, then drain and brush them with oil and Shao Kao spice.
  2. Mix all the pork marinade ingredients in a bowl and set it aside.
  3. Slice the pork into long strips and add to this marinade in a bowl.
  4. Stir well, cover, and marinate for 30 minutes in the refrigerator.
  5. Cut the vegetables into ⅛-inch thick slices.
  6. Add vegetables to a pot filled with water and cook for 2 minutes.
  7. Drain and allow the vegetables to cool.
  8. Thread the pork on the bamboo sticks, then pour the marinade over the skewers.
  9. Set a grill on medium heat and grease the grates with cooking oil.
  10. Grill the pork skewers for 5-10 minutes per side.
  11. Serve warm.

Nutrition per serving

Calories 267, fat 21.6 g, carbs 0.4 g, Protein 17.6 g, sodium 51 mg

 

 

Szechuan Shrimp

Are you a shrimp lover? Then this Szechuan shrimp recipe is the right way to enjoy its true flavors with hints of peppery flavors.

Serves 4 | Prep. time 15 minutes | Cooking time 24 minutes

Ingredients

  • ½ cup canned chicken broth
  • 1½ tablespoons soy sauce
  • 3 tablespoons ketchup
  • ¼ teaspoon salt
  • 3 tablespoons sherry
  • 1 tablespoon oyster sauce
  • 2 red bell peppers, chopped
  • 1¼ cups long-grain rice
  • 1½ pounds shrimp, shelled
  • ½ teaspoon cornstarch
  • 3 tablespoons cooking oil
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, minced
  • 2 green onions, chopped
  • ½ teaspoon dried red pepper flakes
  • ½ teaspoon Asian sesame oil

Directions

  1. Sauté bell peppers with oil in a wok for 5 minutes, then transfer to a plate.
  2. Add rice and salted water to a cooking pot and cook for 10 minutes, then drain.
  3. Mix shrimp with 2 tablespoons of sherry and cornstarch in a bowl.
  4. Sauté shrimp with 1½ tablespoon oil in a wok for 4 minutes, then transfer to a plate.
  5. Add remaining oil, red pepper flakes, green onions, ginger, garlic, and bell peppers to a wok and cook for 3 minutes.
  6. Add broth mixture and cook for 2 minutes, then add shrimp and green onion.
  7. Garnish with sesame oil and serve warm.

Nutrition per serving

Calories 553, fat 13.9 g, carbs 59.4 g, Protein 45.1 g, sodium 1155 mg

 

 

Dan Dan Noodles

Do you want to enjoy the classic dan dan noodles? This recipe is one simple way to cook them at home using noodles, leafy greens, and pork.

Serves 6 | Prep. time 30 minutes | Cooking time 25 minutes

Ingredients

Filling

  • ¾ tablespoons flour
  • 4 tablespoons brown sugar powder
  • 1 tablespoon roasted sesame seeds

Chili Oil

  • 2 tablespoons Szechuan peppercorns
  • 1 cinnamon stick
  • 2-star anise
  • 1 cup oil
  • ¼ cup crushed red pepper flakes

Meat

  • 3 teaspoons oil
  • 8 ounces ground pork
  • 2 teaspoons sweet bean sauce
  • 2 teaspoons Shaoxing wine
  • 1 teaspoon dark soy sauce
  • ½ teaspoon five-spice powder
  • ⅓ cup sui mi ya cai

Sauce

  • 2 tablespoons sesame paste
  • 3 tablespoons soy sauce
  • 2 teaspoons sugar
  • ¼ teaspoon five-spice powder
  • ½ teaspoon Szechuan peppercorn powder
  • ½ cup chili oil
  • 2 garlic cloves, minced
  • ¼ cup hot cooking water

Noodles

  • 1 pound dried white noodles
  • 1 small bunch of leafy mustard greens
  • Chopped peanuts
  • Chopped green onions

Directions

  1. For chili oil, sauté star anise, cinnamon stick, and peppercorns with oil in a small pan for 6 minutes, then remove from the heat.
  2. Stir in red pepper flakes and allow the oil to cool.
  3. Sauté pork with a teaspoon of oil in a wok until brown.
  4. Stir in five-spice powder, soy sauce, Shaoxing wine, and sweet bean sauce, then cook until the liquid is evaporated.
  5. Sauté pickled vegetables with 2 teaspoons of oil in another wok for 5 minutes until soft.
  6. For the sauce, mix all its ingredients in a bowl.
  7. Boil noodles as per the package’s instructions, add greens to blanch for 3 minutes, and then drain.
  8. Divide the noodle into six bowls and add the green beans, leafy green, pork, ya cai, chopped peanuts, and green onions on top.
  9. Serve warm.

Nutrition per serving

Calories 407, fat 38.6 g, carbs 5.4 g, Protein 10.8 g, sodium 58 mg

 

 

Szechuan Fried Rice

Now you can enjoy a colorful and delectable rice platter with this quick and simple recipe. The Szechuan fried rice recipe is prepared using ham and mustard greens.

Serves 12 | Prep. time 20 minutes | Cooking time 32 minutes

Ingredients

  • 5 ounces Jinhua ham
  • 5 tablespoons oil
  • 1 packet suimi ya cai (preserved mustard greens)
  • 6 green onions, chopped
  • 7 cups cooked jasmine rice
  • ¼ teaspoon white pepper
  • 1 tablespoon Shaoxing wine
  • 4 eggs, beaten

Directions

  1. Place the ham in a heatproof bowl.
  2. Set a steamer with boiling water over medium heat.
  3. Place a steamer basket inside and set the ham in it.
  4. Cover and steam it for 15 minutes, then chop it.
  5. Sauté ham with 5 tablespoons oil in a wok over high heat until golden brown.
  6. Stir in ya cai and cook for 2 minutes.
  7. Add green onions, then cook for 1 minute.
  8. Stir in rice and sauté for 2 minutes.
  9. Add wine, white peppers, and the rest of the ingredients, then cook for 2 minutes.
  10. Serve warm.

Nutrition per serving

Calories 505, fat 10.2 g, carbs 86.1 g, Protein 14.8 g, sodium 484 mg

 

 

Roasted Eggplants with Garlic

Eggplants taste great, roasted with garlic seasoning and five-spice powder. You can enjoy these eggplants with a drizzle of vinegar on top.

Serves 4 | Prep. time 10 minutes | Cooking time 35 minutes

Ingredients

  • 3 long purple eggplants
  • 3 whole garlic, peeled and chopped
  • ½ cup oil
  • 2 tablespoons light soy sauce
  • 1 tablespoon salt
  • ½ teaspoon Chinese five-spice powder
  • 2 green onions, sliced
  • Rice for serving

Directions

  1. Mix salt, Chinese five-spice powder, oil, and soy sauce in a small bowl.
  2. Pat dry the eggplants and slice them into thick sticks.
  3. Preheat your oven to 400ºF (204ºC).
  4. Brush the eggplants with ½ of the oil and place them on a greased baking sheet.
  5. Roast the eggplants for 15 minutes, then flip and roast for 15 minutes.
  6. Mix smashed garlic with a pinch of salt, ¼ teaspoon Chinese five-spice powder, and 1 tablespoon oil in a bowl.
  7. Add the garlic mixture over the eggplants and roast for 10 minutes.
  8. Garnish with green onion and serve warm over rice if desired.

Nutrition per serving

Calories 276, fat 27.4 g, carbs 14.8 g, Protein 2.5 g, sodium 1442mg

 

 

***These recipes and more can be found in Lina Chang’s Szechuan Cooking – Making Favorite Hot and Spicy Szechuan Recipes at Home. To get your own copy, click on the cover below and click here.

To download a copy of the featured recipes, click here.

Vintage Pie Recipes!

Book Name : Vintage Pie Recipes!
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Mom’s Vintage Rhubarb Pie

This recipe dates back to the 1920s and always brings back golden memories of going to cut the rhubarb in our garden and eating a piece of the pie together with my mom as soon as it had cool down a bit. Sometimes, she would just do the regular crust and sometimes with a lattice pattern. I add coarse sugar on the top for added sweetness!

Serves 8 | Prep. time 10 minutes | Cooking time 50 minutes

Ingredients

  • 1 (10-inch) double-crust pie crust
  • 2 tablespoons flour
  • 2 eggs, beaten
  • 3 cups rhubarb, chopped into ½-inch pieces
  • 1 cup sugar
  • Egg wash (whisk 1 egg and 2 tablespoons of water)

Directions

  1. Preheat the oven to 425°F (218°C). Grease a (9-inch) pie pan with melted butter or cooking spray.
  2. Mix all the filling ingredients in a medium bowl. Combine well.
  3. Arrange the bottom pie crust over the pie pan and spoon the filling mixture into it.
  4. Place the top crust atop the filling and crimp the edges together with the bottom crust. Cut off the extra dough if needed
  5. Cut some holes in the top crust for steam to escape. Brush some of the egg wash lightly on the crust top.
  6. Bake for 15 minutes.
  7. Turn down the temperature to 325°F (163°C) and bake for 30-45 minutes more, until the top is evenly golden.
  8. Serve warm.

Note: For a lattice pattern, lay the top crust flat on a flour-dusted cutting and cut even strips of dough ½ to ¾ -inch wide. I use a ruler and a pizza cutter for this step. Place half of the dough strips over the pie’s rhubarb filling, in parallel lines, spaced evenly. From the middle, fold over every other strip to the same side. Lay a strip of dough perpendicular to the already placed strips to start your weaving pattern in the middle of the pie, at the fold. Fold the strips back down over the just-placed strip. Fold the other strips that were not the first time over the strip that was just placed and lay another strip of dough at the fold. And continue in this fashion until all the pie is covered. Crimp the edges of the strip with the bottom crust. 

Nutrition (per serving)

Calories 264, fat 9 g, carbs 43 g, sugar 26 g, protein 4 g, sodium 143 mg

 

 

Indiana Sugar Cream Pie

One of the things I love about vintage recipes is that they use ingredients we tend to have on hand. This recipe, for instance, is a good choice when you feel like having custard, but don’t have (or want to use) any eggs. We suggest good quality cream, vanilla, and nutmeg—but in the spirit of the recipe, use what you have.

Serves 8 | Prep. time 10 minutes | Cooking time 40 minutes

Ingredients

For the crust

  • 1⅔ cups all-purpose flour
  • 2 tablespoons sugar
  • ¼ teaspoon salt
  • ¼ teaspoon baking powder
  • ½ cup butter
  • 2 large eggs, lightly beaten

For the filling

  • 1½ cups heavy cream
  • ½ cup milk
  • 1 teaspoon vanilla extract
  • ½ cup all-purpose flour
  • 1 cup sugar
  • ½ teaspoon salt
  • 1 tablespoon butter, finely chopped
  • Freshly grated nutmeg

Directions

  1. In a mixing bowl, combine the flour, sugar, salt, and baking powder. Mix well.
  2. Cut in the butter until a coarse meal is formed. Add the eggs and mix until the pastry comes together. Wrap and refrigerate for one hour.
  3. Roll out the dough for a (9-inch) pie plate. Trim and flute the edges. Place the pie shell in the freezer.
  4. Preheat the oven to 425°F (218°C).
  5. Make the filling. In a bowl, mix the cream, milk, and vanilla.
  6. In a separate bowl, combine the flour, sugar, and salt.
  7. Slowly whisk the milk mixture into the flour mixture until combined.
  8. Remove the pie crust from the freezer. Scatter the butter pieces over the bottom of the crust, and season with some nutmeg.
  9. Whisk the batter again and carefully pour it into the crust. Place the pie on the middle rack in the preheated oven.
  10. Bake for 10 minutes, and then open the oven door. Using a fork, carefully stir the filling, being careful not to damage the bottom of the pie.
  11. Turn the heat down to 325°F (163°C) and bake until it is set, about 30 minutes.
  12. Remove the pie to a cooling rack and sprinkle with some more nutmeg. Cool, and serve.

Nutrition (per serving)

Calories 522, fat 30 g, carbs 56 g, sugar 30 g, protein 7 g, sodium 272 mg

 

 

Bourbon Pecan Pie

The pecan pie was invented in the 1890s and made its way to Thanksgiving tables, earning a spot right alongside pumpkin pie. This recipe takes more of a southern twist and uses the flavor of bourbon to make it extra special.

Serves 8 | Prep. time 20 minutes | Chilling time 1 hour | Cooking time 1 hour 10 minutes

Ingredients

For the crust

  • 1½ cups all-purpose flour
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 6 tablespoons butter, cubed and well chilled
  • ¼ cup vegetable shortening
  • ¼ cup ice water

For the pie filling

  • ¼ cup + 2 tablespoons butter, melted and browned
  • ⅔ cup dark brown sugar
  • 1⅔ cups corn syrup
  • 3 eggs
  • ¼ cup high-quality bourbon
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon salt
  • 1½ cups pecans, chopped
  • 1½ cups pecans, whole
  • Whipped cream for garnish, optional

Directions

  1. To make the crust, combine the flour, baking soda, and salt in a large bowl or food processor and mix.
  2. Cut in the butter and vegetable shortening until crumbly.
  3. Add the water and mix just until a dough forms.
  4. Transfer to a lightly floured surface, roll into a ball, and flatten it slightly. Cover in plastic wrap and chill for one hour.
  5. Preheat the oven to 400°F (204°C).
  6. Remove the crust from the refrigerator and lightly flour a work surface.
  7. Place the crust on the work surface and roll it out into a circle large enough for a (9-inch) pie dish.
  8. Lift the crust from the counter and drape it over the pie dish, crimping the edges with your fingers or a fork.
  9. Line the bottom of the crust with parchment paper and place a layer of dried beans or baking weights inside.
  10. Bake for 20 minutes, or until lightly golden brown.
  11. Remove the pie crust from the oven, lift out the weights and parchment paper, and reduce the temperature of the oven to 350°F (177°C).
  12. To make the filling, place the melted butter in a bowl along with the brown sugar, corn syrup, eggs, bourbon, vanilla extract, and salt. Whisk until well blended and creamy.
  13. Place the chopped pecans in the pie crust. Pour the filling over the chopped pecans and then arrange the whole pecans on top.
  14. Bake for 50 minutes.
  15. Remove from the oven and let it sit and let cool completely. The pie will continue to cook as it cools, so don’t cut into it right away.
  16. Serve with whipped cream, if desired.

Nutrition (per serving)

Calories 836, fat 51 g, carbs 92 g, sugar 70 g, protein 9 g, sodium 282 mg

 

 

Chocolate Chip Pie

This pie becomes popular in the 1980s. Its chocolate morsels made it an instant hit.

Serves 12 | Prep. time 5-10 minutes | Cooking time 30 minutes

Ingredients

  • 1 (9-inch) deep-dish pie shell, unbaked
  • 2 large eggs
  • ½ cup all-purpose flour
  • ½ cup granulated sugar
  • ½ cup packed light brown sugar
  • ¾ cup unsalted butter, melted and cooled to room temperature
  • 6 ounces semi-sweet chocolate morsels
  • 1 cup chopped walnuts
  • Sweetened whipped cream or ice cream, for serving

Directions

  1. Preheat the oven to 325°F (163°C).
  2. In a large mixing bowl, whisk the eggs until foamy.
  3. Add the flour, granulated sugar, and brown sugar. Mix until well-combined.
  4. Add the melted butter and combine well.
  5. In a small mixing bowl, combine the walnuts and chocolate morsels. Add this mixture to the flour mixture and mix until well-combined.
  6. Transfer the filling into the pie crust.
  7. Bake for about 30 minutes or until the crust is golden-brown.
  8. Serve warm with ice cream or whipped cream on top.

Nutrition (per serving)

Calories 390, fat 26 g, carbs 39 g, sugar 28 g, protein 5 g, sodium 137 mg

 

 

Lemon Meringue Pie

The origin of this pie dates back to the 1970s when this crisp-topped pie hit the food scene. It was a favorite among bakers who used it as a culinary means to impress their family and friends.

Serves 6–8 | Prep. time 10 minutes | Cooking time 50–55 minutes

Ingredients

Pastry

  • 1⅜ cups flour
  • 4 teaspoons superfine sugar
  • ⅜ cup butter or margarine
  • Egg yolk

Filling

  • Zest and juice of 2 lemons
  • 1½ tablespoons corn flour
  • 1½ tablespoons butter
  • 5 tablespoons superfine sugar
  • 2 egg yolks

Meringue

  • 2 egg whites
  • 7 tablespoons superfine sugar

Directions

  1. Mix the flour, butter, and sugar until you get a crumb-like consistency.
  2. Add the egg yolk and enough water to mix until you get a firm dough.
  3. Refrigerate for 20 minutes.
  4. Preheat the oven to 400°F (204°C).
  5. Add the prepared dough to an 8-inch flan tin and press it to cover the bottom surface.
  6. Line with paper and add pastry weights (baking beans). Blind bake for about 15 minutes.
  7. Remove the paper and weights. Bake for 5 minutes more until crispy.
  8. Reduce temperature to 325°F (163°C).
  9. In a bowl, combine the lemon juice and enough water to make around 10 ounces of liquid.
  10. Combine 2 tablespoons of the lemon juice water with the corn flour in another bowl.
  11. Add the corn flour mixture, lemon zest, sugar, and butter to a medium saucepan or skillet.
  12. Heat over medium heat for 6–8 minutes, stirring continuously.
  13. Remove from heat and let cool for a while.
  14. Mix in the egg yolks and pour the mixture over the baked pastry.
  15. In a mixing bowl, whisk the egg whites and sugar until the sugar dissolves.
  16. Pour the meringue over the pastry filling and bake for 35–40 minutes until slightly golden and crisp.
  17. Slice and serve warm.

Nutrition (per serving)

Calories 250, fat 13 g, carbs 31 g, sugar 14 g, protein 5 g, sodium 17 mg

 

***These recipe and more can found in Louise Davidson’s Pie Forgotten Recipes: Old-Fashioned Pie Classics That Are Still Amazing Today! To get your own copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.

Delicious Slow-Cooked Recipes Made Two Ways

Book Name : Delicious Slow-Cooked Recipes Made Two Ways
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Tomato and Basil Turkey Meatballs

Serves 4 | Prep. time 10 minutes 

Cooking time Slow Cooker 3-6 hours – Dutch Oven 1 hour 45 minutes

Ingredients

For the sauce:

  • 2 (28-ounce) cans of crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 onion, split in half
  • 4 cloves garlic, minced (about 1 ½ tablespoons)
  • 2 tablespoons extra-virgin olive oil
  • ¼ teaspoon crushed red pepper flakes
  • 1 sprig fresh basil leaves, whole
  • Salt, to taste

For the meatballs:

  • ⅓ cup panko breadcrumbs
  • ⅓ cup milk
  • 1 large egg
  • 1 pound ground turkey
  • ⅓ cup Parmesan, shredded
  • 2 tablespoons finely chopped green onion
  • 1 tablespoon minced fresh parsley
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon fresh ground black pepper

 

  • Chopped parsley to garnish
  • Mashed potatoes or pasta for serving

Slow Cooker Directions

  1. Begin by preparing the sauce. Combine all the sauce ingredients in the slow cooker, cover, and cook on LOW for 6 hours, or HIGH for 3.
  2. Prepare the meatballs. In a mixing bowl, combine the bread crumbs and milk. Let it sit for about 10 minutes, until the milk soaks in.
  3. Mix in the remaining meatball ingredients. Do not overwork the mixture; it will be quite sticky. Form 1-inch meatballs.
  4. When the sauce is ready, remove the onion and basil sprig. Taste, and add salt if necessary.
  5. Carefully place the meatballs in the sauce. Cover, and set the cooker to HIGH. Cook for one hour, or until the meatballs are cooked through.
  6. Serve over mashed potatoes or pasta, garnished with parsley.

Dutch Oven Directions

  1. Begin by preparing the sauce. Combine all the sauce ingredients in the pot, and bring them to a low boil. Reduce the heat to low, cover, and simmer the sauce for an hour, stirring often.
  2. Prepare the meatballs. In a mixing bowl, combine the bread crumbs and milk. Let it sit for about 10 minutes, until the milk soaks in.
  3. Mix in the remaining meatball ingredients. Do not overwork the mixture; it will be quite sticky. Form 1-inch meatballs.
  4. When the sauce is ready, remove the onion and basil sprig. Taste, and add salt if necessary.
  5. Carefully place the meatballs in the sauce. Cover, and place the pot over low heat for 45 minutes, or until the meatballs are cooked through and tender.
  6. Serve over mashed potatoes or pasta, garnished with parsley.

Nutritional information

Calories 494.3, Fat 26.5 g, Carbs 24.8 g, Protein 41.3 g, Sodium 639 mg

 

 

Beef and Peppers Cheese Melts

Serves 6 | Prep. time 15 minutes

Cooking time Slow Cooker 6 hours – Dutch Oven 3 hours

Ingredients

  • 3 pounds beef chuck roast, thinly sliced
  • ½ cup Italian salad dressing
  • 1 cup water
  • 1 red onion, halved and thinly sliced
  • 1 green pepper, cored and thinly sliced
  • 1 roasted red peppers, thinly sliced
  • Salt and pepper to taste (optional)
  • 6 sub buns or French baguette pieces
  • 6 tablespoons salted butter, softened
  • 6 slices provolone cheese

Slow Cooker Directions

  1. Place the roast in the slow cooker and pour the salad dressing over it. Add the water, onion, and green pepper. Cover, and cook on HIGH for 5 hours.
  2. Add the roasted red peppers. Taste, and add salt and pepper if desired.
  3. Cook for 1 hour.
  4. When the meat is almost ready, preheat the broiler to LOW.
  5. Slice open the buns and spread a tablespoon of butter on each. Slide them under the broiler until they are lightly toasted.
  6. Place some of the meat mixture into each bun. Top with cheese, and broil until the cheese is melted and golden.

Dutch Oven Directions

  1. Preheat the oven to 350°F.
  2. Place the Dutch oven over medium-high heat, and coat it with cooking spray.
  3. Pour the salad dressing over the meat. Add the water, onion, and green pepper. Cover, and bake for 2 ½ hours.
  4. Add the roasted red peppers. Taste, and add salt and pepper if desired.
  5. Cook for 30 more minutes and remove the pot from the stovetop.
  6. Preheat the broiler to LOW.
  7. Slice open the buns and spread a tablespoon of butter on each. Slide them under the broiler until they are lightly toasted.
  8. Place some of the meat mixture into each bun. Top with cheese, and broil until the cheese is melted and golden.

Nutritional information

Calories 742, Fat 41.8 g, Carbs 42.5 g, Protein 47.7 g, Sodium 1007 mg

 

 

Sweet and Sour Pineapple Chops

Serves 6 | Prep. time 20 minutes

Cooking time Slow Cooker 6 hours – Dutch Oven 1 ½ hours

Ingredients

  • 3 tablespoons olive oil
  • 6 boneless pork chops, trimmed, about 6 ounces each
  • 1 onion, sliced
  • 2 bell peppers, trimmed and diced
  • 1 stalk celery, sliced
  • ½ cup crushed pineapple
  • 1 cup tomato sauce
  • ¼ cup brown sugar
  • 1 tablespoon rice vinegar
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon salt
  • ½ teaspoon red pepper flakes
  • 2 tablespoons cornstarch (optional)
  • 3 cups hot rice, for serving

Slow Cooker Directions

  1. In a medium skillet, heat the oil and brown the chops for 4–5 minutes on each side. Transfer them to the slow cooker.
  2. Cover the chops with the onion, green pepper, red pepper, celery, and pineapple.
  3. In a mixing bowl, combine the tomato sauce, brown sugar, rice vinegar, Worcestershire sauce, salt, and red pepper flakes. Mix well, and pour over the pork and vegetables.
  4. Cover, and cook on LOW for 6 hours.
  5. Remove the chops to a platter, and cover. Dissolve the cornstarch in a bit of water and stir it into the sauce until thickened.
  6. Serve the pork and veggies with half a cup of rice, and a spoonful of sauce.

Dutch Oven Directions

  1. Preheat the oven to 325°F.
  2. In the Dutch oven, heat the oil and brown the chops for 4–5 minutes on each side.
  3. Cover the chops with the onion, green pepper, red pepper, celery, and pineapple.
  4. In a mixing bowl, combine the tomato sauce, brown sugar, rice vinegar, Worcestershire sauce, salt, and red pepper flakes. Mix well, and pour over the pork and vegetables.
  5. Cover, and bake for 1 ½ hours, until the pork is tender.
  6. Remove the chops to a platter, and cover. Dissolve the cornstarch in a bit of water and stir it into the sauce until thickened.
  7. Serve the pork and veggies with half a cup of rice, and a spoonful of sauce.

Nutritional information

Calories 431, Fat 14.7 g, Carbs 36.1 g, Protein 35.1 g, Sodium 1534 mg

 

 

Osso Buco (Italian Veal Stew)

Serves 6 | Prep. time 20 min.

Cooking time Slow Cooker 8 hours – Dutch Oven 2-3 hours

Ingredients

  • ½ cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 6 (1 inch) thick slices veal shank, bone in
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 large onion, roughly chopped
  • 2 large carrots, chopped
  • 2 stalks celery, chopped
  • 2 cloves garlic, thinly sliced
  • 1 cup chicken stock
  • 1 (14-ounce) can diced tomatoes
  • 2 teaspoons chopped fresh oregano
  • 1 bay leaf

Slow Cooker Directions

  1. In a medium mixing bowl, combine the flour, salt, and pepper. Add the veal shanks and toss to coat.
  2. In a skillet, melt the butter with the olive oil over medium-high heat. Cook the shanks until they are nicely browned all over.
  3. In the slow cooker, combine the onion, carrots, celery, and garlic. Arrange the meat pieces on top.
  4. Pour in the chicken stock and tomatoes, and add the oregano and bay leaf.
  5. Cover, and cook on LOW for 8 hours, until very tender.
  6. Remove the bay leaf before serving.

Dutch Oven Directions

  1. Preheat the oven to 350°F.
  2. In a medium mixing bowl, combine the flour, salt, and pepper. Add the veal shanks and toss to coat.
  3. In the Dutch oven, melt the butter with the olive oil over medium-high heat. Cook the shanks until they are nicely browned all over.
  4. Add the onion, carrots, celery, and garlic, and stir gently to combine.
  5. Pour in the chicken stock and tomatoes, and add the oregano and bay leaf.
  6. Cover, and bake for 2–3 hours, until very tender.
  7. Remove the bay leaf before serving.

Nutritional information

Calories 665, Fat 24.2 g, Carbs 41.0 g, Protein 67.6 g, Sodium 1297 mg

 

 

Lamb Vindaloo

Serves 6 | Prep. time 15 min. + 2 hours overnight marinating time

Cooking time Slow Cooker 6-8 hours – Dutch Oven 2 hours

Ingredients

  • 2 pounds lamb (chops or stew meat)
  • 2 tablespoons butter or ghee
  • ½ cup beef broth
  • 2 large potatoes, peeled and chopped

For the paste (marinade)

  • 4 dried chili peppers
  • 1 small onion, diced
  • 3 cloves garlic, crushed
  • 1 1-inch piece fresh ginger, peeled and grated
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ¼ teaspoon ground turmeric
  • 2 teaspoons ground coriander
  • 1 tablespoon cumin
  • 1 laurel leaf
  • 1 teaspoon salt
  • 2 tablespoons white vinegar

Slow Cooker Directions

  1. Soak the chilies in warm water for half an hour.
  2. Drain, and place the chilies in a food processor with the other paste ingredients. Process until smooth.
  3. Pour the marinade over the lamb, and refrigerate for at least 2 hours (or overnight).
  4. In a skillet over medium-high heat, melt the butter or ghee and brown the meat in batches. Place it in the slow cooker.
  5. Add the broth and potatoes, cover, and cook on LOW for 6–8 hours.

Dutch Oven Directions

  1. Preheat the oven to 350°F.
  2. Soak the chilies in warm water for half an hour.
  3. Drain, and place the chilies in a food processor with the other paste ingredients. Process until smooth.
  4. Pour the marinade over the lamb, and refrigerate for at least 2 hours (or overnight).
  5. In the Dutch oven over medium-high heat, melt the butter or ghee and brown the meat in batches. When you are finished, place all the meat in the pot.
  6. Add the broth and potatoes, cover, and bake for 2 hours.

Nutritional information

Calories 348, Fat 11.5 g, Carbs 24.6 g, Protein 34.4 g, Sodium 582 mg

 

 

“Overnight” Breakfast Casserole

Serves 6 | Prep. time 15 minutes – Dutch Oven overnight refrigeration needed 

Cooking time Slow Cooker 6-8 hours – Dutch Oven 45 minutes

Ingredients

  • 1 (30-ounce) package frozen hash brown potatoes
  • 3 cups cooked ham, diced
  • 2 cups shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1 onion, diced
  • 1 green pepper, diced
  • 1 red pepper diced
  • 12 eggs
  • ½ cup milk
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • Fresh chives for serving

Slow Cooker Directions

  1. Coat the slow cooker with cooking spray.
  2. Layer in half of all the Ingredients hash browns, ham, cheddar, mozzarella, onion, and green, and red peppers.
  3. Layer the remaining ham, cheese, and vegetables on top.
  4. Whisk the eggs, and mix in the milk, salt, and pepper.
  5. Pour the egg mixture over the layered ingredients. Cover, and cook on LOW for 6–8 hours.
  6. Serve warm with a sprinkle of thinly sliced chives.

Dutch Oven Directions

  1. The night before serving, coat the Dutch oven with cooking spray.
  2. Layer in half of all the Ingredients hash browns, ham, cheddar, mozzarella, onion, and green and red peppers.
  3. Layer the remaining ham, cheese, and vegetables on top.
  4. Whisk the eggs, and mix in the milk, salt, and pepper.
  5. Pour the egg mixture over the layered ingredients. Cover, and refrigerate overnight.
  6. In the morning, heat the oven to 350°F, and bake for 45 minutes, until it is heated through and the eggs are set.
  7. Serve warm with a sprinkle of thinly sliced chives.

Nutritional information

Calories 641, Fat 34.6 g, Carbs 32.6 g, Protein 49.5 g, Sodium 965 mg

 

***These recipes and more can be found in Louise Davidson’s Slow Cooking Two Ways: Favorite Slow-Cooked Recipes Made Two Ways: Dutch Oven and Slow Cooker. To get your copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.

Delicious and Easy Road Trip Recipes for RV Living and Campsite Cooking

Book Name : Delicious and Easy Road Trip Recipes for RV Living and Campsite Cooking
Buy Now

 

Breakfast Burritos

Nothing is better than these spicy homemade burritos that combine a plethora of sumptuous and affordable ingredients that you can easily use and get. Your family will go crazy about these burritos as it is one of the tastiest recipes you will cook in your RV kitchen.

Serves 4 | Prep. time 10 minutes | Cooking time 15 minutes

Ingredients

  • 4 Mexican chorizo sausages, casings removed
  • 1½ cups frozen hash brown potatoes, thawed and cubed
  • 8 eggs
  • 1 teaspoon cold water
  • 1 tablespoon olive oil
  • 4 flour tortillas
  • 1 cup grated Mexican blend cheese

Topping

  • 1 cup salsa
  • 1 avocado, chopped
  • 1 bunch cilantro, chopped
  • ¼ cup finely diced onions

Directions

  1. Cook the chorizo in a large nonstick skillet over medium heat, stirring occasionally to break it up, for about 5 minutes until it is very well cooked.
  2. Add the potato and cook over medium-low heat, still stirring, for about 3 minutes until everything becomes tender.
  3. Remove from heat and cover to keep warm.
  4. Whisk together the eggs, water, and about ¼ teaspoon of salt and ⅛ teaspoon of pepper in a medium bowl.
  5. Heat the oil in a heavy nonstick skillet over medium heat.
  6. Add the egg mixture and cook while stirring to scramble; remove from heat.
  7. Heat a tortilla and spoon ¼ of the cheese, chorizo mixture, and eggs in a vertical row across the center, leaving room to fold over the bottom and sides.
  8. Fold the bottom of the tortilla over most of the filling, then fold over the sides to overlap them.
  9. Repeat with the remaining tortillas, then serve.

Nutrition (per serving)

Calories 334.4, fat 15.9 g, carbs 31 g, sugar 2.2 g, Protein 16 g, sodium 851.2 mg

 

 

Foil Packet Honey Garlic Chicken Wings

Nothing is more delicious and mouthwatering than these yummy wings. Perfect to share around the campfire.

Servings: 2-4 ӏ Prep time 40 minutes ӏ Cooking time 30 minutes

Ingredients

  • 12 chicken wings
  • Salt and pepper to taste

Marinade

  • 1 teaspoon minced garlic
  • 1 tablespoon honey
  • 1½ tablespoons soy sauce
  • 1 tablespoon vegetable oil

Directions

  1. Stack two pieces of heavy-duty aluminum foil together.
  2. Season the chicken wings with salt and pepper.
  3. Combine the marinade ingredients in a resealable bag.
  4. Toss in the chicken and allow it to marinate for 30 minutes, turning over halfway.
  5. Preheat the grill to medium heat.
  6. Remove the wings from the bag and place them in the center of the foil. Discard the marinade.
  7. Seal the foil and place the packet on the grill.
  8. Grill for 30 minutes.
  9. Remove the packet from the grill and serve.

Nutrition Facts per Serving

Calories 520, total fat 35 g, carb 19 g, 4.3 g, Protein 30 g, sodium 116 mg

 

 

Sweet and Sour Pineapple Chicken Skewers

These sweet and sour chicken kebabs are rich in flavor. When combined with green peppers, onions, and pineapples, this recipe is one of the most exciting and delicious recipes that you can ever taste and make for your family while camping.

Serves 2–4 | Prep. time 10 minutes | Marinating time 1-24 hours | Cooking time 5 minutes

Ingredients

  • 2 large chicken breasts, cubed
  • 1 cup sweet and sour sauce
  • 1 green or red pepper, chopped
  • 1 red onion, chopped
  • 1 cup pineapple. chopped

Directions

  1. Put the cubed chicken and the sauce in a freezer bag. Marinate in the refrigerator for 1–24 hours.
  2. Skewer the vegetables, pineapple, and chicken and brush with the remaining marinade.
  3. Grill the skewers on medium-high heat, turning occasionally.
  4. Using an instant-read thermometer, ensure that the chicken is cooked to at least 165°F (74°C) in the middle.

Nutrition (per serving)

Calories 475.8, fat 19 g, carbs 39 g, sugar 31 g, Protein 38 g, sodium 853 mg

 

 

Zucchini Fritters

Zucchini fritters are amazing when coupled with apples because both tastes go very well together. These zucchini fritters are crispy, savory, and delicious. This recipe is nutritious, healthy, and it only needs a few ingredients to offer you and your family one of the best RV side dishes.

Serves 6 | Prep. time 10 minutes | Cooking time 10 minutes

Ingredients

  • 2 medium zucchinis, shredded
  • 1 cup flour
  • 1 large egg, beaten
  • 1 small white onion, finely chopped
  • 1 cup parsley, finely chopped
  • 3 tablespoons olive oil
  • Pinch of salt
  • Pinch of pepper

Directions

  1. Rinse the veggies in a colander and then set aside for about 5 minutes.
  2. Pat the veggies dry and squeeze to remove any remaining water.
  3. Put the veggies in a large bowl. Mix in the egg and flour, then the parsley.
  4. Season with salt and pepper.
  5. Warm the oil in a large pan over medium-high heat.
  6. Form fritters from the veggie mixture. Drop them into the hot oil and fry for about 2 minutes per side.

Nutrition (per serving)

Calories 144.5, fat 6 g, carbs 6 g, sugar 8 g, Protein 8 g, sodium 388 mg

 

 

Hot Rock Steaks with Herbed Butter

Serves 4 | Prep. time 15 minutes | Cooking time 6-12 minutes | Resting time 5 minutes

Ingredients

  • 4 (8-10-ounce) boneless rib-eye or sirloin strip steaks, 1-1 ¼-inch thick
  • Salt and pepper to taste
  • Butter or vegetable oil for frying

Herb Butter

  • 1 garlic head
  • ½ cup butter, at room temperature
  • 1-2 teaspoons Italian herbs seasoning

Directions

  1. Remove the steak from the cooler or refrigerator about 30 minutes before cooking.
  2. To make the herb butter, mix all the herb butter ingredients until well combined. Transfer to a small jar. Set aside.
  3. Search for 2 flat rocks that are large enough to hold and fit your steak and just about 2 inches thick. Remove all dirt and clean the rocks. Put them on a fire pit, letting the fire burn. Push coals onto and around them if needed and keep them like so for half an hour or so.
  4. Remove the rocks from the flames and transfer them to a layer of hot coals. Make sure to use heatproof gloves or tongs. Sprinkle water on the rocks, and if they sizzle, it means the rocks are ready and hot enough.
  5. Prepare the steak by brushing it with butter or oil and seasoning it generously with salt and pepper.
  6. Place a steak on reach rock. Cook to the desired doneness, about 6-12 minutes, turning over after 3-4 minutes.
  7. Place the steak on a dish and top it with a dollop of herb butter. Leave it for 5 minutes to rest.
  8. Slice the steaks and serve.

Nutrition (per serving)

Calories 607.1, fat 52 g, carbs 3 g, sugar 0.1 g, Protein 31 g, sodium 185 mg

 

 

Blueberry Cobbler

Make everyone around the table happy with this easy-to-make 5 ingredients dessert!

Serves 6 | Prep. time 10 minutes | Cooking time 30-45 minutes

Ingredients

  • 12 ounces Canada Dry blueberry ginger ale
  • 2 tablespoons honey
  • 1 package white cake mix
  • 1 cup canned blueberry pie filling
  • ½ cup of lemon pudding

Directions

  1. Preheat the barbecue or oven to 375ºF (191ºC).
  2. Pour the ginger ale into a large bowl, and add the cake mix and honey. Stir in the lemon pie filling and whisk until the batter is smooth.
  3. Pour the blueberry pie filling into a large cast-iron skillet, and spread evenly.
  4. Add spoonfuls of the cake batter on top of the pie filling until almost all the blueberry filling is covered. Cover with foil.
  5. Place in the oven or on the barbecue grill and close the lid.
  6. Cook it for 30 minutes. Carefully check to see if the cake is cooked through. If not, continue cooking for another 5 minutes or until it’s cooked through.
  7. Once the topping is cooked, the cobbler is ready to be served.

Nutrition Facts per Serving

Calories 394, total fat 10 g, carb 72 g, sugar 46 g, Protein 4 g, sodium 672 mg

 

 

***These recipes and more can be found in Louise Davidson’s RV Cooking – Vol. 2: Best Road Trip Recipes for RV Living and Campsite Cooking. To get your copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.

Delicious Fair Food Recipes

Book Name : Delicious Fair Food Recipes
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Quick and Easy Corn Dogs

Flavorful, crispy, and easy to make, these corn dogs are a famous state fair food made by coating franks with corn batter to satisfy your midday hunger. They are Southern comfort food that brings back memories of your childhood state fairs.

Makes 10 | Prep. time 20 minutes | Cooking time 20 minutes

Ingredients

  • 10 beef franks
  • 10 (8-inch-long) skewers
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 2 tablespoons cornstarch
  • 2 tablespoons sugar
  • ¾ tablespoon baking powder
  • 1 teaspoon salt
  • 2 cups buttermilk
  • 1 egg
  • 1-quart canola oil, for frying

Directions

  1. Heat oil on medium heat to 350°F (177°C).
  2. Insert the skewers into the beef franks. Set aside.
  3. In a large bowl, combine the cornmeal, flour, sugar, cornstarch, baking powder, salt, and egg. Add the buttermilk and whisk until a smooth batter forms.
  4. Transfer the batter to a deep quart-sized glass casserole. Dip the beef franks in the batter.
  5. Place the beef franks in the hot oil and fry until golden brown.
  6. Transfer the fried corn dogs to a wire rack to drain off the excess oil.

Nutrition (per serving)

Calories 460, fat 19 g, carbs 56 g, sugar 5.7 g, Protein 17 g, sodium 973 mg

 

 

Stuffed Meatball Skewers

Meatballs are a favorite food at fairs. This recipe has meatballs stuffed with cheese and sun-dried tomatoes.

Makes 12 | Prep. time 10 minutes | Cooking time 15 minutes

Ingredients

  • 1½ pounds ground pork or a mix of ground beef and pork
  • 1 large egg, lightly beaten
  • ⅓ cup diced onions
  • ⅓ cup sun-dried tomatoes, diced
  • 1 teaspoon Allspice powder
  • 1 teaspoon dry oregano
  • 1-2 cloves garlic, minced
  • ¾ teaspoon black pepper
  • 1 ½ teaspoons salt
  • Shredded mozzarella cheese or cheddar cheese, as needed
  • Olive oil, for cooking
  • Wooden skewers
  • Marinara sauce for serving

Directions

  1. Pre-heat the oven to 350ºF (177ºC) and line a baking sheet with parchment paper or a silicone mat.
  2. In a large mixing bowl, add the ground meat, egg, onions, sun-dried tomatoes, minced garlic, Allspice, oregano, pepper, and salt. Mix to combine.
  3. Using your hands or a small scoop, make 1-1 ½-inch meatballs. With your thumb, create a hole in the middle, add some shredded cheese, and reshape the meatball by covering the cheese completely.
  4. Warm 2 tablespoons of olive oil in a large skillet over medium-high heat.
  5. Fry the meatballs for 2-3 minutes on all sides or until well browned.
  6. Arrange the meatballs on the prepared baking sheet and bake in the oven for 15-20 minutes until cooked through. Remove from the heat and let cool for 10 minutes.
  7. Warm the marinara sauce on the stovetop or in the microwave until just warm.
  8. Insert a skewer into 2-3 meatballs and continue until all the meatballs are used.
  9. Serve with warm marinara sauce.

Nutrition (per serving)

Calories 31, fat 1.5 g, carbs 1.6 g, sugar 0.8 g, Protein 3.4 g, sodium 108

 

Deep-Fried Snickers Chocolate Bar

You can’t go to a fair without getting offered fried chocolate bars. Snickers chocolate bars are one of the best you can try. They are easy to make at home for the delight of kids of all ages.

Serves 4 | Prep. time 10 minutes | Cooking time 5 minutes

Ingredients

  • Vegetable oil, for frying
  • 1 egg, lightly beaten
  • ½ cup water
  • ⅔ cup flour
  • 1 teaspoon baking powder
  • 4 Snickers bars
  • Powdered sugar, for dusting

Directions

  1. In a deep heavy-bottomed saucepan, add some frying oil to cover 2 to 3 inches at the bottom of the pan.
  2. Warm the oil over medium-high heat until it reaches 350ºF (177ºC).
  3. In a mixing bowl, combine egg, flour, baking powder, and water. Whisk until smooth and lump-free, about 2-3 minutes.
  4. Add the chocolate bars, one at a time, and coat well. Transfer to the oil and fry for 1 minute, taking care of turning over after 30 seconds for an even golden-brown coloring.
  5. Repeat for the remaining Snickers bars.
  6. Dust with powdered sugar if desired and serve.

Nutrition (per serving)

Calories 903, fat 55 g, carbs 90 g, sugar 58 g, Protein 7 g, sodium 263 mg

 

 

Whoopie Pies

A long-time favorite at fairs, whoopie pies are a classic combination of cream and soft cookies together, made like a sandwich. You can also use marshmallow fluff to create the cream mixture.

Serves 16 | Prep. time 2 hours | Cooking time 30 minutes

Ingredients

Cookies

  • ⅓ cup canola oil
  • ¾ cup light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1½ cups whole-wheat pastry flour
  • ⅓ cup unsweetened cocoa powder
  • ¾ teaspoon baking powder
  • ¾ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup milk

Filling

  • ½ cup cold water
  • 2 teaspoons unflavored gelatin
  • 1 cup whipping cream
  • ⅔ cup plain yogurt
  • ½ cup confectioners’ sugar
  • 1 teaspoon vanilla extract
  • Salt and pepper to taste

Directions

  1. Preheat the oven to 350°F (177°C).
  2. Coat 2 baking sheets with cooking spray.
  3. In a large bowl, combine the oil, brown sugar, egg, and vanilla with an electric mixer.
  4. In another bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
  5. Slowly add the dry ingredients to the wet ingredients along with the milk. Mix until smooth.
  6. Set the batter aside for 15 minutes.
  7. Drop the batter onto the baking sheets in 2–3-inch circles. Bake for about 10 minutes until firm.
  8. To prepare the filling, stir the water and gelatin together in a bowl. Let stand for 1 minute, then microwave for 20–30 seconds. Let cool for 10 minutes.
  9. In another bowl, mix the cream, yogurt, confectioners’ sugar, and vanilla with an electric mixer for 1 minute. Add the gelatin mixture. Cover and refrigerate for 30 minutes.
  10. To assemble the whoopie pies, apply the cream mixture on the back side of a cookie and top with another cookie. Repeat for all the baked cookies.

Nutrition (per serving)

Calories 204, fat 27 g, carbs 24 g, sugar 14.6 g, Protein 3.4 g, sodium 145.2 mg

 

 

Piña Colada Pops

Another classic refreshment for your party backyard! This recipe is alcohol-free, but you can add a splash of coconut rum if you like. Just don’t go overboard, and allow a little more time for freezing.

Serves 4 | Prep. time 5 minutes | Chill time 6 hours

Ingredients

  • 1½ cups frozen pineapple chunks
  • 1 cup coconut milk
  • ½ cup pineapple juice

Directions

  1. In a food processor or blender, combine the ingredients until smooth.
  2. Spoon the mixture into molds, and add the sticks or tops.
  3. Freeze for 6 hours, and enjoy.

Nutrition (per serving)

Calories 68, fat 1.3 g, carbs 13.2 g, sugar 10 g, Protein 0.3 g, sodium 7.7 mg

 

 

 

***These recipes and more can be found in Louise Davidson’s Fair Food Cookbook: Iconic Food Recipes from America’s County and State Fairs. To get your own copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.

Quick and Easy Picnic Recipes

Book Name : Quick and Easy Picnic Recipes
Buy Now

Creamy Lemony Potato Salad

Serves 8 | Prep. time 30 minutes | Chilling time 1 hour

Ingredients

  • 3 pounds baby red potatoes, quartered
  • 1 cup celery, diced
  • 1 cup mayonnaise
  • 2 tablespoons lemon juice
  • ¼ cup chives, chopped
  • 2 cloves garlic, crushed and minced
  • 1 teaspoon salt
  • 1 teaspoon white pepper
  • ½ teaspoon ground celery seed

Directions

  1. To a stock pot filled with boiling salted water, add the potatoes and boil for 10-15 minutes, or until the potatoes are firm and tender. Drain and set aside to cool completely.
  2. In a bowl, combine the mayonnaise, lemon juice, chives, garlic, salt, white pepper, and celery seed. Mix well.
  3. Once the potatoes have cooled, gently toss in the celery.
  4. Add the dressing mixture to the potatoes and toss, making sure the dressing is evenly distributed.
  5. Transfer to an airtight container, cover it with a lid, and chill for at least one hour before bringing it along to the picnic in a cooler.

Nutrition facts (per serving)

Calories 198, fat 10 g, carbs 25 g, Protein 2 g, sodium 610 mg

 

 

Italian Sausage Submarines

Serves 4 | Prep. time 5 minutes | Cooking time 30 minutes

Ingredients

  • 1 pound hot or mild Italian sausage
  • 2 tablespoons canola oil, divided
  • 1 cup water
  • 1 medium yellow onion, sliced
  • 1 cup marinara sauce
  • 1 cup shredded mozzarella cheese
  • 4 submarine rolls
  • Chopped flat-leaf parsley, for garnish (optional)

Directions

  1. On medium heat, heat the oil in a large nonstick skillet.
  2. Add the sausage when the oil is hot. Cook the sausages for 4 to 6 minutes, turning them every now and then so they brown on all sides.
  3. Carefully pour the water into the pan and cover.
  4. Cook the sausages for 15 to 20 minutes, or until most of the liquid has cooked out and the interior temperature of the sausage is at least 165°F (74°C).
  5. Remove from heat and transfer the sausages to a plate. Loosely cover them with foil to keep them warm.
  6. If there is still liquid in the pan, pour it out, but don’t rinse the pan. If there isn’t a layer of oil, add 1 teaspoon of oil and heat the same skillet on medium heat.
  7. Add the onion when the pan is hot. Cook for 5 to 7 minutes, stirring often, until golden. Remove pan from heat.
  8. While the onions are cooking, move the oven rack to the bottom third of the oven and set it to broil on low.
  9. Cut each sub or submarine roll to be about the same size as the cooked sausage. Then, cut the bread in half lengthwise, but don’t cut all the way through.
  10. Add about 2 tablespoons of the mozzarella cheese and 2 tablespoons of the marinara sauce to the bottom piece of the roll.
  11. Add 1 sausage to each roll and top with another 2 tablespoons of marinara sauce, 2 tablespoons of shredded mozzarella cheese, and 2 tablespoons of cooked onions.
  12. Put the sandwiches on a baking sheet and broil for 4 to 5 minutes, or until the cheese is melted and the bread is lightly toasted. Keep an eye on the sandwiches to ensure they don’t burn.
  13. If desired, sprinkle chopped parsley on top of the sandwiches.
  14. Wrap the sandwiches in foil to bring along to the picnic.

Nutrition facts (per serving)

Calories 706, fat 48 g, carbs 40 g, Protein 29 g, sodium 1622 mg

 

 

Grilled Rosemary-Garlic Shrimp Skewers

Serves 4 | Prep. time 15 minutes | Marinating time 30 minutes | Cooking time 6 minutes

Ingredients

  • 1 teaspoon lemon juice
  • 1 teaspoon olive oil
  • ⅛ teaspoon salt
  • 1 dash black pepper
  • 2 garlic cloves, minced
  • 2 rosemary sprigs
  • 16-20 large shrimps, uncooked but peeled and deveined

Directions

  1. Strip rosemary leaves off sprigs and chop them. To prepare the marinade, put rosemary, lemon juice, oil, salt, pepper, and garlic in a sealable bag. Add shrimp and coat well. Let marinate for an hour in the refrigerator.
  2. Remove shrimp from the marinade. Push the skewer through the shrimp in two places so the shrimp form a “c.” This keeps them from turning on the grill.
  3. Transfer to an airtight container and refrigerate until ready to bring along to the picnic. In transit, place in the cooler.
  4. At the picnic site, light charcoal briquettes in a chimney starter for about 10 minutes or until gray and ashy.
  5. Add charcoal to the barbecue pit and place the grill in the medium position.
  6. Place the skewers on the grill.
  7. Grill for 3 minutes and turn over. Continue grilling for additional 2–3 minutes just until done, and the shrimp has turned pink.
  8. Remove from heat, and place on serving plates.
  9. Sprinkle additional salt and pepper to taste if needed.

Nutrition facts (per serving)

Calories 35, fat 1 g, carbs 1 g, Protein 4 g, sodium 170 mg

 

 

Chicken Bacon Tootsies

Serves 4 | Prep. time 10 minutes | Cooking time 10 minutes

Ingredients

  • 4 medium boneless and skinless chicken breasts
  • 12 bacon slices
  • Vegetable oil
  • 4 metal skewers
  • Prepared salad for serving

Directions

  1. Season the chicken with salt, pepper, and thyme.
  2. Slice chicken breasts into 1.5-inch pieces and thread among 4 skewers.
  3. Wraps three bacon slices around each skewer.
  4. Transfer to an airtight container and refrigerate until ready to bring along to the picnic. Place in a cooler while in transit.
  5. At the picnic site, light charcoal briquettes in a chimney starter for about 10 minutes or until gray and ashy. Add charcoal to the barbecue pit and place the grill in the medium position.
  6. Grill for approximately 7-8 minutes, turning over each 2-3 minutes or until cooked through, and bacon is crispy, and the internal temperature of the chicken is at least 165ºC (60ºC) on an instant-read thermometer.
  7. Serve with salad.

Nutrition facts (per serving)

Calories 571, fat 34 g, carbs 0 g, Protein 61 g, sodium 1172 mg

 

 

Cowboy Cookies

Makes 24 | Prep time 15 minutes | Baking time 15 minutes

Ingredients

  • ½ cup butter, softened
  • ½ cup granulated sugar
  • ½ cup light brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1½ teaspoons baking powder
  • Pinch of salt
  • ½ teaspoon cinnamon
  • 1 cup oats
  • ¾ cup coconut flakes
  • ½ cup pecans, chopped
  • ½ cup cornflakes
  • ½ cup chocolate chips
  • ¼ cup white chocolate chips

Directions

  1. Preheat the oven to 350°F (180°C).
  2. In a large mixing bowl, beat the butter, granulated sugar, and light brown sugar.
  3. Stir in the egg and vanilla, and cream until combined.
  4. In another bowl, combine the flour, baking powder, salt, cinnamon, oats, and coconut flakes.
  5. Fold the dry ingredients into the wet ingredients to form a dough.
  6. Fold in the pecans, cornflakes, and chocolate chips.
  7. Line two baking sheets with parchment paper and add dollops of the dough.
  8. Bake in the oven for about 10-12 minutes.
  9. Let cool completely before storing in an airtight container. Refrigerate until ready to bring along to a picnic.

Nutrition facts (per serving)

Calories 164, fat 9 g, carbs 18 g, Protein 2 g, sodium 48 mg

 

 

***These recipes and more are found in Louise Davidson’s Picnic Cookbook: Quick and Easy Portable Recipes to Enjoy in the Great Outdoors. To get your own copy, click the cover below or click here.

To download a copy of the featured recipes, click here.

Delicious and Easy Freezer Jam Recipes

Book Name : Delicious and Easy Freezer Jam Recipes
Buy Now

Love jams? With these quick and easy freezer jam recipes, you’ll always have homemade and fresh jams ready to use in your refrigerator and freezer! Best of all, you can make them in no time!

Blueberry Wine Jam

Makes about 6 cups | Prep. time 15 minutes | Cooking time 1 hour | Resting time 12-24 hours

Ingredients

  • 1 (25¼-fluid ounce) bottle Beaujolais wine
  • 6 cups granulated sugar
  • 2 teaspoons lemon zest
  • 1 teaspoon cardamom, freshly ground
  • 8 cups fresh blueberries
  • 1¾ ounces powdered fruit pectin
  • 2 tablespoons fresh lemon juice

Directions

  1. In a large stainless-steel saucepan, add the wine, sugar, lemon zest, and cardamom over medium-high heat and cook until boiling, stirring continuously.
  2. Adjust the heat to medium and simmer for about 30 minutes, stirring occasionally.
  3. Add the blueberries and cook for about 5 minutes, stirring occasionally.
  4. Stir in the pectin and cook for about 20 minutes, stirring occasionally.
  5. Stir in the lemon juice and remove the saucepan of jam from heat.
  6. Immediately skim off the foam from the top of the jam.
  7. Place the jam into freezer-safe airtight containers, leaving about ½-inch space from the top.
  8. Then slide a small knife around the insides of each container to remove air bubbles.
  9. With a clean, moist kitchen towel, wipe any trace of food off the rims of the containers.
  10. Immediately cover the containers with lids and set aside at room temperature for 12-24 hours.
  11. For immediate use, the jam can be kept in the refrigerator for up to 2 weeks or frozen for up to 12 months.
  12. Thaw the frozen jam in the refrigerator overnight before serving.

Nutrition (per serving)

Calories 106, fat 0.1 g, carbs 26 g, sugar 24 g, protein 0.2 g, sodium 3 mg

 

 

Strawberry and Basil Jam

Makes about 12 cups | Prep. time 15 minutes | Cooking time 12 minutes | Resting time 12-24 hours

Ingredients

  • 8 cups fresh strawberries, hulled
  • ⅓ cup fresh lime juice
  • 1¾ ounces powdered fruit pectin
  • 1 teaspoon butter
  • 7 cups sugar
  • ¼ cup fresh basil leaves, minced
  • 4 teaspoons lime zest, grated

Directions

  1. In a large bowl, place the strawberries, and with a potato masher, crush them.
  2. In a stainless-steel saucepan, add about 5 cups of the crushed strawberries and place over high heat.
  3. Stir in the lime juice, pectin, and butter and cook until boiling, stirring continuously.
  4. Stir in the sugar and again bring to a full rolling boil, stirring continuously.
  5. Boil for about 1 minute, stirring continuously.
  6. Stir in the basil and lime zest, and immediately remove the saucepan of jam from heat.
  7. Immediately skim off the foam from the top of the jam.
  8. Place the jam into freezer-safe airtight containers, leaving about ½-inch space from the top.
  9. Then slide a small knife around the insides of each container to remove air bubbles.
  10. With a clean, moist kitchen towel, wipe any trace of food off the rims of the containers.
  11. Immediately cover the containers with lids and set aside at room temperature for 12-24 hours.
  12. For immediate use, the jam can be kept in the refrigerator for up to 2 weeks or frozen for up to 12 months.
  13. Thaw the frozen jam in the refrigerator overnight before serving.

Nutrition (per serving)

Calories 83, fat 0.1 g, carbs 22 g, sugar 21 g, Protein 0.1 g, sodium 1 mg

 

 

Pineapple and Apricot Jam

Makes 3 cups | Prep. time 15 minutes | Cooking time 5 minutes | Resting time 12-24 hours

Ingredients

  • 1½ cups apricots, chopped and pitted
  • 8 ounces crushed pineapple, undrained
  • 1 tablespoon fresh lemon juice
  • 5 cups granulated sugar
  • ¾ cups water
  • 1¾ ounces fruit pectin

Directions

  1. In a pot, mix apricots, crushed pineapple, and lemon juice. Add sugar and sugar until well combined. Let it stand for 10 minutes, stirring occasionally.
  2. In a saucepan over high heat, mix pectin and water. Bring to a boil, then add the fruit mixture. Stir until well combined and sugar has dissolved, for about 3 minutes.
  3. Transfer to the containers. Cover and leave for 24 hours before placing it in the freezer.
  4. For immediate use, the jam can be kept in the refrigerator for up to 2 weeks or frozen for up to 12 months. Thaw the frozen jam before serving.

Nutrition (per serving)

Calories 57, fat 1 g, carbs 12 g, sugar 2 g, Protein 0 g, sodium 0 mg

 

 

Lavender Raspberry Jam

Makes 6 cups | Prep. time 10 minutes | Resting time 12-24 hours

Ingredients

  • 1½ cups sugar
  • 5 tablespoons instant pectin
  • 4 cups raspberries, crushed
  • 1 teaspoon culinary lavender, minced
  • ½ teaspoon lemon zest, grated

Directions

  1. In a bowl, mix pectin and sugar.
  2. Add the remaining ingredients and stir for 3 minutes.
  3. Place the jam into freezer-safe airtight containers, leaving about ½-inch space from the top.
  4. Then slide a small knife around the insides of each container to remove air bubbles.
  5. With a clean, moist kitchen towel, wipe any trace of food off the rims of the containers.
  6. Immediately cover the containers with lids and set aside at room temperature for 12-24 hours.
  7. For immediate use, the jam can be kept in the refrigerator for up to 2 weeks or frozen for up to 12 months.
  8. Thaw the frozen jam in the refrigerator overnight before serving.

Nutrition (per serving)

Calories 40, fat 0 g, carbs 9 g, sugar 8 g, Protein 0 g, sodium 6 mg

 

 

Hot Pepper Jelly

Makes about 6 cups | Prep. time 10 minutes | Resting time 2-3 hours

Ingredients

  • 8 jalapeño peppers, stem removed and minced
  • 12 ounces bell peppers, seeds, and ribs removed and minced
  • 2 cups white vinegar
  • 3 cups sugar
  • 1¾ ounces no-sugar-needed pectin

Directions

  1. In a pot, add jalapeño, bell peppers, vinegar, and sugar.
  2. Stir and cook over medium heat. Bring to a boil.
  3. Once boiling, add pectin, then stir for one minute.
  4. Transfer to glass containers and let it cool completely for 2-3 hours at room temperature.
  5. Cover, then place in the freezer.
  6. For immediate use, the jam can be kept in the refrigerator for up to 2 weeks or frozen for up to 12 months.
  7. Thaw the frozen jam in the refrigerator overnight before serving.

Nutrition (per serving)

Calories 40, fat 0 g, carbs 10 g, sugar 10 g, Protein 1 g, sodium 1 mg

 

 

Orange Marmalade

Makes 5 cups | Prep. time 30 minutes | Cooking time 15 minutes | Chilling time 1 hour | Resting time 2-3 hours

Ingredients

  • 1½ cups sugar
  • 1¾ ounces fruit pectin powder
  • ½ cup lemon and orange rind, thinly sliced
  • 1 cup water
  • 2 ½ cups orange sections, chopped
  • 1 cup lemon sections, chopped

Directions

  1. In a pot, add lemon and orange rind and water and simmer for 15 minutes until tender.
  2. Drain and chill for 1 hour.
  3. In a bowl, mix chopped orange and lemons and chilled rind. Add sugar and stir for 15 minutes.
  4. Add pectin powder and stir for 3 minutes.
  5. Leave for 5 minutes.
  6. Transfer to glass containers, leaving ½-inch space for expansion when it freezes.
  7. Cover and let rest for 2-3 hours. Place in the freezer.
  8. For immediate use, the jam can be kept in the refrigerator for up to 2 weeks or frozen for up to 12 months.
  9. Thaw the frozen jam in the refrigerator overnight before serving.

Nutrition (per serving)

Calories 45, fat 0 g, carbs 8 g, sugar 7 g, Protein 1 g, sodium 1 mg

 

 

 

***These recipes and more can be found in Louise Davidson’s Quick and Easy Freezer Jam Recipes. To get your copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.

Delicious Outback Steakhouse Recipes You Can Cook at Home!

Book Name : Delicious Outback Steakhouse Recipes You Can Cook at Home!
Buy Now

Prepare your favorite Outback Steakhouse dishes at home with easy-to-make copycat recipes!

Bloomin’ Onion

What’s your favorite thing about Outback Steakhouse? There’s a good chance it’s this delicious appetizer known as the blooming onion. Here’s how you can make it at home.

Serves 2–4 | Prep. time 10 min. | Cooking time 8 min.

Ingredients

Bloomin’ Onion Dip

  • 3 tablespoons mayonnaise
  • 2 tablespoons sour cream
  • 2 teaspoons ketchup
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon horseradish, drained
  • ½ teaspoon paprika
  • Pinch cayenne pepper

For the onion

  • 1 large sweet onion, such as Vidalia
  • 2 ½ cups all-purpose flour
  • 1 teaspoon cayenne pepper
  • 2 tablespoons paprika
  • 1 teaspoon dried thyme
  • ½ teaspoon dried oregano
  • ½ teaspoon ground cumin
  • ½ teaspoon black pepper
  • Oil for frying (sufficient to cover the onion)
  • 2 eggs, lightly beaten
  • 1 cup whole milk
  • Salt

Directions

  1. Prepare the sauce by combining all the ingredients. Cover and keep it refrigerated until ready to use.
  2. Peel the onion and place it on a cutting board. Slice off the top half-inch or so.
  3. Turn the onion cut side down on the cutting board, and starting from about half an inch from the root, cut down all the way through. Start by making four even sections, then divide these into a total of 16 segments.
  4. Heat the oil in a high-sided pot.
  5. Turn the onion over and gently separate the outer slices.
  6. Combine the flour, cayenne, paprika, thyme, oregano, cumin, and black pepper.
  7. Place the onion in a bowl with high sides. Pour all the flour mixture over the onion and cover the bowl. Shake from side to side to ensure that all surfaces of the onion are coated.
  8. Whisk the eggs with the milk, and carefully submerge the onion in the egg mixture. Let any excess drip off, and then flour it again.
  9. When the oil reaches 400°F, carefully lower the onion in and cut the side down. Keep the oil at about 350°F, and after 3–4 minutes, turn the onion over. Cook another 3–4 minutes until golden.
  10. Serve with dipping sauce.

 

 

Spicy Kookaburra Wings

Bring on the heat with this version of Outback’s Kookaburra Wings. They’re baked and easy to make. Don’t skip the blue cheese dipping sauce!

Serves 4 | Prep. time 15 min. | Marinating time 1 hour | Cooking time 2 hours

Ingredients

  • 1 cup reduced-sodium soy sauce
  • ⅔ cup sugar
  • 1 teaspoon salt
  • 2 teaspoons grated orange zest
  • 2 cloves garlic, minced
  • ½ teaspoon red pepper flakes
  • 3 pounds chicken wings and drumettes
  • 1 tablespoon chili powder
  • ½ teaspoon cayenne pepper
  • 2 teaspoons hot sauce

Blue Cheese Dip

  • 1 cup mayonnaise
  • ½ cup blue cheese salad dressing
  • ½ cup buttermilk
  • 2 teaspoons dried Italian salad dressing mix

Directions

  1. Make a sauce by combining the soy sauce, sugar, salt, orange zest, garlic, and red pepper flakes. Reserve half in a mason jar in the fridge, and pour the rest over the wings in a large resealable bag or a bowl. Mix to coat, cover, and refrigerate for at least an hour.
  2. Preheat the oven to 325°F. Drain the wings and place them in a baking dish. Discard the used marinade. Cover with foil and bake for 1½ hours or until cooked through and tender.
  3. To the mason jar with the remaining marinade, add the chili powder, cayenne pepper, and hot sauce. Cover and shake well.
  4. Cover a large baking pan with foil and coat it with cooking spray. Transfer the baked wings to the sheet and drizzle the sauce over them.
  5. Bake for half an hour, turning them once.
  6. Meanwhile, prepare the dip. Combine the mayonnaise, blue cheese salad dressing, buttermilk, and salad dressing mix. Stir well and refrigerate until ready to use.
  7. Serve the wings with a side of dipping sauce.

 

 

Herb Crusted Prime Rib

Cooked properly, prime rib is always delicious. Try this copy of Outback Steakhouse’s method, which gives it a salty, spicy, mouth-watering crust.

Serves 6 | Prep. time 20 min. | Marinating time 1 ½ hours | Cooking time 2 hours | Resting time 15 min. 

Ingredients

  • 1 standing rib roast with 3–4 ribs (4-5 pounds)
  • 1 cup beer, whatever you have
  • 1 teaspoon Outback’s Steak Seasoning
  • 2 tablespoons brown sugar
  • 2 tablespoons taco seasoning
  • 1 packet powdered Italian salad dressing mix

Directions

  1. If this is not already done, use a sharp knife to cut the bones from the meat by cutting carefully along the bones. Keep the ribs separate for now.
  2. In a medium bowl (large enough to hold the meat) combine the beer, steak seasoning, and brown sugar. Mix well. Add the roast and ribs and turn to coat. Refrigerate for an hour or more, turning twice.
  3. Heat the oven to 450°F.
  4. Remove the roast and ribs from the marinade. Set the roast back on the ribs and secure it with string if desired. Discard the marinade.
  5. Combine the taco seasoning with the Italian dressing powder mix. Rub the seasoning over the outside of the meat. Let it sit for 30 minutes on the counter.
  6. Place the roast (on the ribs) in a roasting pan. Cook at 450°F for 30 minutes, and then reduce the heat to 275°F.
  7. Roast for 1 to 1 ½ hours, checking the temperature periodically after the hour. Once it reaches 130°F (for medium rare), remove it from the oven and let it rest for 15 minutes, covered, before slicing.

 

 

Outback’s Secret Seasoning Mix for Steaks

Steak is always a crowd-pleaser. Make it just right and satisfy hungry guests.

Yields 3 tablespoons | Prep. time 5 min.

Ingredients

  • 4–6 teaspoons salt
  • 4 teaspoons paprika
  • 2 teaspoons ground black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon cayenne pepper
  • ½ teaspoon ground coriander
  • ½ teaspoon ground turmeric

Directions

  1. Mix all the seasoning ingredients in a small bowl. Rub the spice blend into the meat on all sides and let rest for 15-20 minutes before cooking.

 

 

Steakhouse Baked Potato

Want the secret to tender, steakhouse-style baked potatoes? Oil and salt – it’s just that simple.

Serves 4 | Prep. time 10 min. | Cooking time 50 minutes

Ingredients

  • 4 medium russet potatoes
  • 4–6 tablespoons vegetable oil
  • 1 ½ tablespoons Kosher salt
  • Optional: sour cream and chives for serving

Directions

  1. Preheat the oven to 375°F.
  2. Scrub and dry the potatoes and pierce them once or twice with a fork.
  3. Using clean hands, rub oil over the whole outside of the potatoes. Sprinkle generously with salt.
  4. Bake for 50 minutes and poke one with a fork. If it’s tender inside, the potatoes are done. If it still feels hard, return them to the oven to cook a little longer.

 

 

Key Lime Pie

This no-bake dessert is perfect for a warm summer evening, and it tastes just like Outback’s version.

Serves 6 | Prep. time 10 min. | Chill time 4 hours | Cooking time 7 min.

Ingredients

For the crust

  • ¼ cup granulated sugar
  • 1 cup graham cracker crumbs
  • ½ cup butter, melted

For the pie filling

  • 1 cup water
  • 2 ½ cups sugar
  • 1 package unflavored gelatin
  • ½ teaspoon salt
  • Juice of 3 limes (about 6 tablespoons)
  • 1 can sweetened condensed milk

For serving

  • 2 cups whipped cream
  • Lime slices for serving

Directions

  1. To prepare the crust, combine the sugar and graham cracker crumbs and stir in the melted butter. Press the mixture into a 9-inch pie plate.
  2. In a saucepan over medium heat, combine the pie filling ingredients. Cook for 7 minutes, but don’t let it boil.
  3. Pour the filling into the crust and refrigerate it for 4 hours to set.
  4. To serve, garnish with lime slices and a generous serving of whipped cream.

 

 

 

***All these recipes and more can be found in Lina Chang’s book Copycat Recipes: Making Outback Steakhouse’s Most Popular Recipes at Home. Click here or on the cover of the book.

To download a copy of the featured recipes, click here.

Tasty and Easy Everyday Tex-Mex Recipes

Book Name : Tasty and Easy Everyday Tex-Mex Recipes
Buy Now

Bring the flavors of Tex-Mex cuisine to your table with authentic and easy-to-make Tex-Mex recipes, from appetizers to desserts!

Classic Guacamole

Serves 2 cups | Prep. time 10 min

Ingredients

  • 2 ripe avocados
  • Juice of 1 lime
  • 3 tablespoons tomatoes, diced
  • 2 tablespoons jalapeños, diced
  • 2 tablespoons onion, chopped
  • ¼ teaspoon garlic powder
  • 1 tablespoon fresh cilantro
  • Salt and pepper to taste
  • Tortilla chips to serve

Directions

  1. Cut the avocados in half lengthwise and remove the pits.
  2. Scoop out the flesh from each avocado with a tablespoon.
  3. Mash with a fork until chunky.
  4. Add the remaining ingredients to the mashed avocado and stir until everything is well combined.
  5. Serve with tortilla chips.

 

 

Chicken Fajita Nachos

Serves 6 | Prep. time 4 to 6 min. | Cooking time 35 min.

Ingredients

  • ½ pound chicken, sliced into thin strips
  • ½ cup red onion, diced
  • 2 cloves garlic, minced
  • ¼ cup chili sauce
  • 2 tablespoons fajita seasoning mix
  • 2 tablespoons oil
  • Salt to taste
  • 1 package tortilla chips

Topping

  • 1 cup Monterey Jack cheese, shredded
  • 1 cup cheddar cheese, shredded
  • ½ cup lettuce, shredded
  • 1 cup pico de gallo
  • ¼ cup diced red onions
  • ½ black olives, sliced
  • Canned sliced jalapeños to taste
  • Sour cream
  • Guacamole

Directions

  1. Preheat the oven to 350°F.
  2. Heat the oil in a large skillet over medium-high heat.
  3. Add the garlic and sauté about 2 minutes until fragrant.
  4. Stir in the onion, chicken, and chili sauce.
  5. Season with the fajita mix and salt and mix until well combined.
  6. Cook for 15 minutes, then drain and set aside.
  7. Place the tortilla chips on a large oven-safe platter or dish.
  8. Layer the cheese on top of the tortilla chips.
  9. Place in the preheated oven and bake for 10 minutes until the cheese is melted. (You can also use the microwave to melt the cheese, about 2–3 minutes.)
  10. Add the shredded lettuce, pico de gallo, black olives, diced onions, and sliced jalapeño. Top with the reserved chicken.
  11. Serve with a side of sour cream and guacamole if desired.

 

 

Shrimp Tacos

Serves 8 | Prep. time 20 min. | Cooking time 10 min.

Ingredients

  • 1½ pounds shrimp, peeled and deveined
  • 2 tablespoons lime juice
  • ½ teaspoon chili powder
  • 2 tablespoons olive oil
  • 8 taco-size flour tortillas
  • Salt to taste

Coleslaw

  • 1 cup green cabbage, shredded
  • ½ cup red cabbage, shredded
  • ½ cup carrots, grated
  • 1 tablespoon lemon juice
  • 2 tablespoons cilantro, chopped

Sour Cream

  • ½ cup sour cream
  • 3 tablespoons mayonnaise
  • 2 tablespoons Greek yogurt
  • 1 teaspoon chipotle pepper, minced

Garnishing

  • Juice of 2–3 limes
  • ¾ cup cilantro, chopped

Directions

  1. In a mixing bowl, combine the shrimp, lime juice, chili powder, and salt. Let marinate for 15 minutes.
  2. Mix all the coleslaw ingredients together in a serving bowl. Toss well and set aside.
  3. In a large, heavy skillet, heat the oil over medium-high heat.
  4. Lay the shrimp in the hot oil and cook until pink and opaque, about 3–5 minutes.
  5. While the shrimp are cooking, mix all the cream ingredients in a bowl and set aside.
  6. Warm the tortillas slightly in the microwave.
  7. To assemble, spread a spoonful of sour cream on each tortilla. Place 4–5 shrimp on top. Top with a generous spoonful of coleslaw. Garnish with cilantro and serve with lime wedges.

 

 

Carne Asada Tacos

Serves 8 | Prep. time 30 min. plus 2 hours marinade time | Cooking time 40 min.

Ingredients

  • 2 pounds flank steak or round steak, cubed
  • 2 teaspoons garlic powder
  • 2 tablespoons Mexican oregano
  • 1 teaspoon red pepper flakes
  • 1 teaspoon black pepper
  • Salt to taste
  • 8 flour tortillas

Jalapeño Ranch Dressing

  • 1 cup mayonnaise
  • ¼ cup sour cream
  • 2 tablespoons Ranch salad dressing
  • 2 tablespoons jalapeño, minced

Garnish

  • 2 cups Mexican blend cheese
  • 1 small onion, finely chopped
  • ½ cup guacamole
  • 3–4 lime wedges
  • ¼ cup cilantro, finely chopped

Directions

  1. Mix the garlic powder, oregano, pepper flakes, black pepper, and salt in a large mixing bowl.
  2. Rub the mixture over the beef. Refrigerate and let marinate for 2 hours.
  3. Meanwhile, mix all the dressing ingredients in a bowl. Let sit in the refrigerator for 15 minutes.
  4. Preheat the oven to 400°F and grease a baking dish with some oil.
  5. Add the marinated pork to the dish and bake for 40 minutes or to your desired doneness.
  6. Remove from the oven and let cool at room temperature.
  7. Spread the sauce and cheese over the tortillas and place the pork on top.
  8. Garnish with onion and cilantro.
  9. Top with guacamole and serve immediately with lime wedges.

 

 

Vegetarian Quesadilla

Serves 4 | Prep. time 4 to 6 min. | Cooking time 16 min.

Ingredients

  • 4 (10-inch) flour tortillas
  • ¾ cup cheese of choice, shredded
  • ¼ cup black beans
  • ¼ cup corn
  • 1-2 tablespoons diced red onions
  • 1-2 tablespoons diced tomatoes
  • 4 tablespoons butter
  • Salsa or Pico de Gallo, guacamole, cilantro, and sour cream for serving

Directions

  1. Spread ¼ cup of cheese over half of a tortilla, leaving space around the edges.
  2. Fold the tortilla over to make a half-moon shape.
  3. Melt 1 tablespoon of butter in a heavy skillet over low heat.
  4. Place one half-moon tortilla in the skillet and cook until browned on one side (about 2 minutes). Flip over carefully and brown the other side as well. Transfer to a serving dish. Repeat for the rest of the tortillas.
  5. Serve with salsa or Pico de Gallo, guacamole, and sour cream on the side. Garnish with cilantro if desired.

 

 

Mexican Crullers

Serves 6 to 8 | Prep. time 4 to 6 min. | Cooking time 15 min.

Ingredients

  • 1 cup all-purpose flour
  • 4 eggs
  • ¼ cup butter
  • 1 teaspoon vanilla extract
  • Pinch of salt

For coating

  • ½ cup sugar
  • 1 teaspoon ground cinnamon

Directions

  1. In a medium saucepan, heat water, butter, salt, and vanilla; bring to a boil.
  2. Stir in the flour and stir briskly until it forms a soft, sticky dough.
  3. Remove from the heat. Add one egg at a time and beat until well combined.
  4. Transfer this dough to a pastry bag.
  5. Heat oil over medium-high heat.
  6. Carefully pipe the dough into the oil, forming 5–6-inch crullers.
  7. Fry until golden brown on each side. Drain on paper towels.
  8. Place the sugar and cinnamon in a Ziploc bag or paper bag.
  9. Add a few crullers to the bag and shake until well-coated.

 

 

 

These recipes and more can be found in Sarah Spencer’s Tex-Mex Cooking: Easy Everyday Tex-Mex Recipes. Click here or on the cover to get your copy now!

To download a copy of the featured recipes, click here.

Delicious Homemade Frozen Desserts

Book Name : Delicious Homemade Frozen Desserts
Buy Now

Make quick and easy, delicious, and sweet sorbets and other frozen fruity desserts for your family and friends! They will love it!

Lime Sorbet

Some people think they don’t care for lime, but serve them this delicious, fragrant sorbet, and they’re bound to reconsider.

Makes about 4 cups (½ cup per serving)

Ingredients

  • 3 cups freshly squeezed lime juice
  • ¾ cup granulated sugar
  • 1 tablespoon lime peel

Directions

  1. Pour one cup of the freshly squeezed lime juice into a saucepan over medium heat.
  2. Stir in the granulated sugar and bring it to a boil. Simmer for 2–3 minutes.
  3. Combine the lime syrup with the remaining juice and add the peel.
  4. Let it cool at room temperature, and then place it in the fridge for at least 2–3 hours (overnight is best).
  5. Pour the mixture into a freezer-safe 9×13-inch pan. Place it in the freezer for 30 minutes. The edges should start freezing.
  6. Using a handheld electric mixer, beat the sorbet for 1 minute to break it up and make a smooth, creamy consistency.
  7. Return to the freezer for another 30 minutes, and beat again as before. Do this 4–5 times, until the sorbet is firm. If at any point the sorbet is too hard to beat, place it in the refrigerator until it softens.
  8. Serve right away, or transfer the sorbet to an airtight freezer-safe container.

Nutrition per Serving

Calories 168, fat 0.1 g, carbs 46.8 g, sugar 39.4 g, protein 0.5 g, sodium 3 mg

 

 

Strawberry Mint Granita

Wake up your taste buds with a burst of summer freshness. Strawberries and mint make a very cool combination.

Makes about 4 cups (½ cup per serving)

Ingredients

  • ½ cup granulated sugar
  • ⅓ cup water
  • 3 cups fresh strawberries, hulled and halved
  • 10 mint leaves

Directions

  1. Combine the granulated sugar and water in a saucepan over medium-low heat.
  2. Stir until the sugar is dissolved, but do not allow the mixture to boil.
  3. Process the fresh strawberries in a food processor with the mint leaves.
  4. Gradually pour the sugar syrup into the food processor while it’s running, and then transfer the whole strawberry mixture into the saucepan over medium heat. Cook for about 5–7 minutes.
  5. Strain the mixture through a fine-mesh sieve to remove any strawberry seeds and mint leaves, and allow the mixture to cool for about 15 minutes.
  6. Transfer the mixture to a freezer-safe container and let it freeze for 1 hour.
  7. Using a fork, scrape and loosen the mixture and put it back in the freezer.
  8. Repeat the scraping and stirring every hour for the next 3 hours, or until the mixture becomes a crystallized slush.
  9. Serve in chilled glasses and enjoy.

Nutrition per Serving

Calories 143, fat 0.6 g, carbs 36.1 g, sugar 30.6 g, protein 1.7 g, sodium 10 mg

 

 

Easy Watermelon Slushie

Surprise your company with this vibrant, unique slushie flavor.

Makes about 2 cups (½ cup per serving)

Ingredients

  • 2 tablespoons honey
  • 3 tablespoons water
  • 4 cups ice cubes
  • 3 cups diced watermelon

Directions

  1. In a saucepan over medium heat, combine the honey, water, and watermelon. Bring it to a simmer and cook for 10–15 minutes, mashing the watermelon with a spoon.
  2. Strain out the seeds and set the juice aside to cool.
  3. In a high-speed blender or food processor, combine all the slushie ingredients. Process until smooth.
  4. Serve in chilled glasses and enjoy.

Nutrition per Serving

Calories 147.3, fat 0.5 g, carbs 38.1 g, sugar 30.3 g, Protein 1.5 g, sodium 2.8 mg

 

 

Coffee Shaved Ice

Give yourself a lift with this easy, delicious coffee-flavored ice.

Makes about 4 cups (½ cup per serving)

Ingredients

  • 1 cup freshly brewed coffee
  • ½ cup water
  • ¾ cup granulated sugar
  • 4 cups crushed ice

Directions

  1. In a saucepan over medium heat, add the brewed coffee, water, and sugar.
  2. Bring the whole mixture to a boil and let it cook for 2-3 minutes.
  3. Let the syrup cool completely before serving (a minimum of 4 hours in the fridge or overnight).
  4. Spoon the shaved ice into serving cups and pour some of the coffee syrup on top of the ice.
  5. Serve immediately and enjoy.

Nutrition per Serving

Calories 141, fat 0 g, carbs 37.5 g, sugar 37.5 g, Protein 0.1 g, sodium 2 mg

 

 

Piña Colada Pops

Another classic refreshment for your party backyard! This recipe is alcohol-free, but you can add a splash of coconut rum if you like. Just don’t go overboard, and allow a little more time for freezing.

Makes about 4 pops

Ingredients

  • 1 ½ cups frozen pineapple chunks
  • 1 cup coconut milk
  • ½ cup pineapple juice

Directions

  1. In a food processor or blender, combine the ingredients until smooth.
  2. Spoon the mixture into molds, and add the sticks or tops.
  3. Freeze for 6 hours, and enjoy

Nutrition per Serving

Calories 68, fat 1.3 g, carbs 13.2 g, sugar 9.9 g, Protein 0.3 g, sodium 7.7 mg

 

 

 

**All of these recipes and more are found in Louise Davidson’s book Sorbet Cookbook: Homemade Sorbet, Shaved Ice, and Slushie Recipes. Click here or on the cover to get a copy!

To download a copy of the featured recipes, click here.

Delicious and Classic Vietnamese Recipes to Make at Home

Book Name : Delicious and Classic Vietnamese Recipes to Make at Home
Buy Now

Savor the authentic flavors and explore the rich culinary heritage of Vietnam. Try out these tasty Vietnamese recipes that, with one bite, will surely transport you to the bustling streets and enchanting landscapes of this Southeast Asian gem.

Beef Pho

Serves 4 | Preparation Time 20 minutes | Cooking Time 8 hours

Ingredients

  • 4 pounds beef soup bones
  • 1 large onion, unpeeled, halved
  • 5 thumbs fresh ginger, cleaned and peeled
  • 1 tablespoon salt
  • 2 pods star anise
  • 2 ½ tablespoons fish sauce
  • 4 quarts water
  • 1 8-ounce package dried rice noodles
  • 1 ½ pounds beef sirloin, very thinly sliced
  • ½ cup cilantro, chopped
  • Green onion, chopped
  • 1 ½ cups bean sprouts
  • Thai basil
  • 4 wedges fresh lime
  • Hoisin sauce, Sriracha, and Nước Mắm (Fish Sauce)

Directions

  1. Preheat the oven to 425°F.
  2. Arrange the beef bones and onion on a baking sheet and bake for 1 hour, removing the onion after about 45 minutes. It should be roasted but soft.
  3. Remove the bones after about 1 hour, or when they are nicely browned.
  4. Pour 4 quarts of water into a large pot. Add the bones, onion, ginger, salt, star anise, and fish sauce. Bring to a boil.
  5. Reduce the heat to low and simmer for 6 to 10 hours. Strain the broth into another pot and set it aside.
  6. Soak the rice noodles in lukewarm water for 1 hour.
  7. Transfer the pre-soaked noodles to a pot of boiling water. Continue boiling for one minute. Drain the noodles and distribute them among the serving bowls.
  8. Reheat the broth to a simmer.
  9. Meanwhile, top the noodles in the bowls with the raw sirloin, cilantro, and green onion.
  10. Pour the hot broth into bowls. Wait for beef to “cook” in the broth and lose its pink coloring. This will take a few minutes.
  11. Serve with bean sprouts, Thai basil, and lime wedges. Offer hoisin sauce, sriracha and/or Nước Mắm (fish sauce) as condiments.

 

 

Vietnamese Crepe (Banh Xeo)

Serves 6 | Preparation Time 20 minutes | Cooking Time 15 minutes

Ingredients

For Dipping Sauce

  • ¼ cup nuoc mam, or fish sauce
  • ¼ cup sugar
  • 1 teaspoon lime juice
  • Hot sauce or hot peppers, finely chopped
  • For crepes
  • 1 ¼ cups rice flour
  • 1 ¼ cup carbonated mineral water
  • 2 eggs
  • ¼ teaspoon salt
  • 1 teaspoon sugar
  • ½ teaspoon ground turmeric
  • 1 tablespoon cooking oil

For Filling

  • ½ pound raw medium shrimp, cleaned, shelled, and halved
  • ½ pound lean pork, sliced into thin strips
  • Black pepper, ground
  • 2 tablespoons nuoc mam or fish sauce
  • 1 tablespoon cooking oil
  • 2 bags bean sprouts, cleaned and drained
  • 1 bunch of scallions, diced
  • 1 cup straw mushrooms, cleaned and diced
  • Optional toppings
  • Basil, lettuce, cucumber, mint, chili sauce

Directions

  1. Combine the fish sauce, sugar, lime juice, and hot sauce or peppers to make the dipping sauce. Adjust the proportions according to taste, and set aside.
  2. In a bowl, mix the rice flour, mineral water, eggs, salt, sugar, and turmeric together and let stand for 10 minutes.
  3. Season the pork and shrimp with black pepper and fish sauce.
  4. Heat the cooking oil in a skillet over medium-high heat. Sauté pork and shrimp until the pork is no longer pink.
  5. Mix the bean sprouts, scallions, and mushrooms in with the sautéed pork and shrimp in the skillet, and set it aside.
  6. Heat a wok over medium-high heat. Swirl 1 tablespoon of oil in the wok. Pour about half a cup of crepe batter into the pan and swirl to make a thin crepe.
  7. When the crepe begins to sizzle and bubble, spoon in about 2 teaspoons of the filling.
  8. When the edges of the crepe begin to pull away from the wok and the underside is a nice golden brown, fold the crepe over.
  9. Remove from the pan and repeat until all the ingredients are used. Serve garnished with a choice or mixture of basil, lettuce, cucumber, or mint, with chili sauce on the side.

 

 

Fresh Spring Rolls

Serves 8 | Preparation Time 45 minutes | Cooking Time 5 minutes

Ingredients

Fish sauce mixture

  • 4 teaspoons fish sauce
  • ¼ cup water
  • 2 tablespoons fresh lime juice
  • 1 clove garlic, minced
  • 2 tablespoons white sugar
  • ½ teaspoon garlic chili sauce

Hoisin Sauce Mixture

  • 3 tablespoons hoisin sauce
  • 1 teaspoon peanuts, finely chopped

Filling

  • 2 ounces rice vermicelli
  • 8 8 ½-inch diameter rice wrappers
  • 8 large cooked shrimp, peeled, deveined, and halved
  • 1 1/3 tablespoons fresh Thai basil, chopped
  • 3 tablespoons fresh mint leaves, chopped
  • 3 tablespoons fresh cilantro, chopped
  • 2 leaves lettuce, chopped

Directions

  1. In a small bowl, prepare the fish sauce mixture by combining the fish sauce, water, lime juice, garlic, white sugar, and chili sauce. Set aside.
  2. In a separate small bowl, prepare the hoisin mixtures by combining the hoisin sauce and peanuts. Set aside.
  3. Cook the rice vermicelli in boiling water for about 5 minutes or until al dente. Drain well.
  4. To prepare the rice paper, wet one or two pieces at a time by soaking them in warm water for one second, to make them pliable.
  5. Lay a wrapper flat on a plate. At the center of the wrapper, arrange 2 shrimp halves, about ⅓ cup of vermicelli, and pinches of basil, mint, cilantro, and lettuce. Leave a 2-inch allowance on the sides. Fold in the two sides and then roll from the bottom end upwards to make a roll.
  6. Repeat to make more rolls.
  7. Serve with fish and hoisin sauce mixtures as condiments.

 

 

Vietnamese Chicken Curry (Ca Ri Ga)

Serves 6-8 | Preparation Time 10 minutes | Cooking Time 35 minutes

Ingredients

  • 1 tablespoon peanut oil (or any cooking oil)
  • 1 large stem lemon grass, pale section only, finely chopped
  • 2 garlic cloves, minced
  • 2 thumbs fresh ginger, finely chopped2 tablespoons mild curry powder
  • 2 medium sweet potatoes, peeled, cut into 1 ½-inch cubes
  • 1 medium carrot, peeled, julienne
  • 2 14-ounce cans coconut milk
  • 1 cup chicken stock
  • 3 bay leaves
  • 1 ½ pounds boneless chicken breast, cut into 1 ½-inch pieces
  • 2 teaspoons sugar
  • 2 teaspoons fish sauce
  • ½ teaspoon freshly ground black pepper
  • Fresh cilantro sprigs, for garnish

Directions

  1. In a wok, heat the oil over medium heat. Add lemongrass, garlic, and ginger, and cook until fragrant.
  2. Stir in the curry powder, sweet potato, carrots, coconut milk, chicken stock, and bay leaves.
  3. Bring the mixture to a boil and simmer until the vegetables are tender about 25 minutes.
  4. Add the chicken and continue cooking until the chicken is done, for about 7 minutes.
  5. Stir in the sugar, fish sauce, and pepper. Adjust the flavor with seasonings, as needed.
  6. Serve garnished with cilantro. Best with rice or baguette.

 

 

Chicken and Mint Salad

Serves 4 | Preparation Time 10 minutes

Ingredients

For dressing

  • 1 tablespoon sugar
  • 1 ½ tablespoons lime juice
  • 1 ½ tablespoons fish sauce (nuoc nam)
  • 1 ½ tablespoons rice wine vinegar
  • 1 Thai chili, seeded and minced
  • 1 large clove garlic, minced
  • 1 ½ tablespoons vegetable oil
  • ½ medium onion, finely sliced
  • Black pepper

For salad

  • 3 cups cabbage, shredded
  • 1 medium carrot, shredded
  • 8 ounces cooked chicken breasts, cut into very fine strips
  • 1½ cups fresh mint leaves

Directions

  1. To prepare the dressing, whisk together the sugar, lime juice, fish sauce, and first rice wine vinegar, in a medium-sized bowl.
  2. Add the chili, garlic, vegetable oil, onion, and pepper, and whisk well. Let stand for at least 30 minutes for the flavors to meld.
  3. Combine the cabbage, carrot, chicken, and mint leaves in a large bowl.
  4. Add the dressing and toss thoroughly, to distribute the flavor.
  5. Adjust flavor with salt and pepper, if needed.

 

 

Beef Bánh Mì

Serves 4 | Preparation Time 20 minutes, plus 1 hour for pickling and 30 minutes for marinating | Cooking Time 10 minutes

Ingredients

Pickled vegetables

  • 2 tablespoons sugar, divided
  • 1 teaspoon salt, divided
  • 1 medium carrot, peeled and julienned
  • 4 ounces daikon radish, julienned
  • ¼ cup rice vinegar

Steak Filling

  • 2 tablespoons fish sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons peanut oil
  • 1 tablespoon sugar
  • 2 teaspoons sesame oil
  • 1 clove garlic, minced
  • ¼ teaspoon black pepper
  • 1 pound flank steak

Bread and garnishes

  • 4 sandwich rolls or French baguettes, halved lengthwise
  • ¼ cup mayonnaise
  • ⅓ cup Vietnamese chicken liver pâté
  • ½ cucumber, cut into sticks
  • 12 cilantro sprigs
  • 1 hot red pepper, thinly sliced (optional)

Directions

  1. Prepare the pickled vegetables in advance (at least an hour before). Combine 1 tablespoon of sugar and ½ teaspoon of salt, and toss with the daikon and carrot. Let them soak for 10 minutes, or until the vegetables become pliable.
  2. Rinse with cold water and drain well. While the veggies are draining, combine the remaining sugar and salt with vinegar in a jar with a lid. Allow to stand until all the granules have dissolved.
  3. Soak the vegetables in the vinegar solution for 1 hour or longer, up to 2 days. Turn the bottle over, if needed, to ensure even absorption. Drain well.
  4. Whisk together the fish sauce, soy sauce, peanut oil, sugar, sesame oil, and garlic. Marinade the flank steak in this mixture for at least 30 minutes.
  5. Preheat the oven to 400°F.
  6. Drain the marinade and sear the beef in a skillet over medium-high heat for 2 minutes on both sides.
  7. Transfer to the heated oven, and cook for 5-8 minutes or until medium-rare.
  8. Allow it to cool, and then cut it into thin slices.
  9. To assemble the sandwich, spread all the cut sides of the bread with mayonnaise.
  10. Spread the bottom halves with pâté.
  11. Layer according to your preferences with beef, cucumber, pickled vegetables, cilantro, and hot pepper (optional).

 

 

Pork Lemongrass Skewers (Nem Nuong Xa)

Serves 7-8 | Preparation Time 15 minutes plus 30 minutes marinating time | Cooking Time 15 minutes

Ingredients

  • 7-8 lemongrasses stalks, hard outer layer removed
  • 2 ¼ cups ground pork, about 1 pound
  • 1 tablespoon lemongrass (white parts only), very finely minced
  • 2 tablespoons tapioca starch
  • 2 tablespoons peanut oil
  • 1 ½ tablespoons fish sauce
  • 2 tablespoons honey
  • 1 thumb ginger, peeled and finely grated
  • ¼ cup spring onion, finely chopped
  • 4 kaffir lime leaves, finely sliced
  • Salt and pepper, to taste
  • Oil for frying

Directions

  1. The lemongrass stalks will serve as skewers, and there are 2 ways to prepare them. One way is to simply trim off the leaves and tops, and then cut to desired length. Alternatively, after cleaning and trimming, make cuts along about a third of the length of the stalk all around, and separate them with your fingers. The slots of lemongrass will hold the patty during frying or grilling. See the image below.
  2. Combine the pork, white parts of the lemongrass, tapioca starch, peanut oil, fish sauce, honey, ginger, spring onion, and lime leaves in a large bowl. Season with salt and pepper. Beat or mix thoroughly to distribute the flavor evenly and until the mixture becomes sticky. Cover and let it marinate, refrigerated, for at least 30 minutes.
  3. If you are using plain skewers, form the meat into patties. Place a lemongrass stalk at one end of the patty and roll it up, compressing to make the patty stick to the stalk. If you made slots in your lemongrass, stuff about 2 tablespoons into the space formed by the slits.
  4. Heat enough oil to deep fry the skewers in a wok, and fry them until they are golden brown. Tongs or chopsticks are useful for turning the skewers over. They can also be grilled until the meat is done.
  5. You may serve while on the skewers or remove the patties first, before serving.
  6. Serve with rice as well as with various dipping sauces and condiments.

 

 

 

***These recipes and more can be found in Sarah Spencer’s Totally Vietnamese: Classic Vietnamese Recipes to Make at Home. To get your copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.

Delicious Tennessee Barbecue Recipes

Book Name : Delicious Tennessee Barbecue Recipes
Buy Now

Check out these tasty BBQ recipes from Tennessee!

BBQ Chicken Grilled Pizza

Pizza on the grill has a rustic flavor that can’t be matched by pizza baked in an oven. The lightly charred crust supports the smoky, rich toppings of this barbecue chicken pizza.

Serves: 4

Ingredients

Dough

  • 2¼ teaspoons active dry yeast (or one premeasured commercial package)
  • 1½ cups warm water
  • 3½ cups all-purpose or bread flour
  • 2 teaspoons salt
  • 1 teaspoon sugar
  • 2 tablespoons olive oil
  • 1 teaspoon rosemary
  • 1 teaspoon garlic powder

Topping

  • 2 cups leftover barbecue chicken, shredded
  • 1 cup Classic Memphis BBQ Sauce (see recipe)
  • ½ cup red onion, sliced
  • ½ cup tomatoes, diced
  • ½ red bell pepper, sliced in strips
  • ¾ crumbled blue cheese
  • 1 cup fresh mozzarella cheese
  • ½ cup fresh parmesan cheese
  • 1 tablespoon fresh cilantro

Directions

  1. To prepare the dough: Place warm water in a medium- to large-sized bowl. Sprinkle the water with the active dry yeast. Let sit for 5 minutes. The yeast should begin to dissolve. Stir lightly.
  2. Add the flour, salt, sugar, olive oil, rosemary, and garlic powder. If using a mixer with a dough hook attachment, mix on low speed until the dough is elastic, approximately 10 minutes.  If you do not have a mixer, mix with your hands and then knead until the dough has a smooth, elastic feel.
  3. Cover the dough with a damp towel or plastic wrap. Let sit for 1-1½ hours to rise. Keep the dough in a warm, not hot, place.
  4. Punch down the dough and remove from the bowl. Divide into two equal portions. Cover the dough while you prepare the grill.
  5. To grill the pizza, the grill needs to be very hot. Clean and prepare the grill as usual. Bring the heat up to 400°F to 425°F.
  6. Flatten the dough and form it into two round or rectangular pizza crusts.
  7. Brush the grill with a little olive oil. Using a large spatula or pizza peel, place the dough on the grill. Sprinkling the dough with a little cornmeal will help prevent sticking.
  8. Close the grill and cook the dough for 2-3 minutes. Open the grill, flip the dough, and cook an additional 2-3 minutes on the other side.
  9. Remove the dough from the grill and transfer to a heat-proof service. Brush the dough with barbecue sauce, then top with chicken, onions, tomatoes, red pepper, cheese, and cilantro. Place the pizza back on the grill and cook for an additional 3-5 minutes, or until the dough is thoroughly cooked, slightly brown and the cheese is melted.
  10. Remove from heat and let rest for 5 minutes before serving.

 

 

Pulled Pork Sandwiches

Pulled pork sandwiches are very popular. There is just something remarkable about them when the meat is freshly shredded, straight from the grill. This pork is perfectly seasoned. However, you could use any of the rubs or sauces included in this book instead.

Serves: 4

Ingredients

  • 1 lb pork roast
  • 1 tablespoon Dijon mustard
  • ½ cup apple cider vinegar
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1 tablespoon brown sugar
  • ¼ teaspoon cayenne powder
  • 1 red onion, sliced thinly
  • ½ cup white vinegar
  • 1 tablespoon white sugar
  • 1 teaspoon crushed red pepper flakes
  • Sliced pickles
  • Tangy coleslaw
  • 4 sandwich buns, separated

Directions

  1. Begin by cleaning and preparing the grill. Heat the grill to maintain a temperature of approximately 275°F.
  2. Mix the Dijon mustard and apple cider vinegar. Whisk the mixture thoroughly. Baste the pork roast liberally with the mustard and vinegar mixture.
  3. In another bowl, combine the chili powder, paprika, brown sugar, and cayenne powder. Pat the seasoning mixture onto the pork roast.
  4. Place roast on the grill, and cook for approximately 5½ to 6 hours, or until meat is thoroughly cooked, about 165°F. Turn roast every 45-60 minutes, seasoning with more rub, if desired.
  5. Place onion in a bowl with a mixture of vinegar, sugar, and red pepper flakes. Stir, cover, and refrigerate until ready to use.
  6. Once the meat is cooked, remove it from the heat and allow it to rest for 10 minutes before shredding.
  7. Place buns on the grill, inside part down. Grill for 3-5 minutes until toasted.
  8. Place shredded pork on buns, and top with onions, coleslaw, and pickles.

 

 

Lazy Memphis Night Meatloaf

Meatloaf doesn’t need to be boring or leave you confined to the house with a hot oven. Grilled meatloaf has a delicious crust that is unrivaled by its oven-baked counterparts.

Serves: 4

Ingredients

  • 1 lb ground beef
  • ½ lb ground pork
  • 1½ cups crushed crackers (saltine or butter crackers work fine)
  • ½ cup yellow onion, diced
  • ¼ cup celery diced
  • ¼ cup red bell pepper, diced
  • 1 egg
  • 2 tablespoons milk
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon brown sugar
  • 1 teaspoon thyme
  • ¼ teaspoon cayenne powder
  • ½ cup Whistlin’ Whiskey Grilling Sauce

Directions

  1. Clean and prepare the grill. Heat grill to approximately 300°F.
    In a large bowl, combine the beef, pork, crackers, onion, celery, and red pepper. Mix thoroughly.
    Add in the egg, milk, paprika, garlic powder, brown sugar, thyme, and cayenne powder. Mix well.
    Place the meatloaf mixture onto a large piece of foil. Form a loaf in the center using your hands. Brush with Whistlin’ Whiskey Grilling Sauce, if
  2. Roll the sides of the foil up around the meatloaf to form a sort of pan. Do not completely cover the top of the meatloaf.
  3. Place the meatloaf in the foil onto the grill. Cook for 1-1½ hours, or until a meat thermometer inserted into the center reads 160°F.
    Remove from heat and let rest 10 minutes before serving. Serve with extra sauce if desired.

 

 

Whistlin’ Whiskey Grilling Sauce

Besides the world-famous barbecue, Tennessee is also known for its spirits. A little bit of whiskey adds a unique flavor and regional flair to this sauce.

Yields approximately 2-2 ½ cups

Ingredients

  • 2 tablespoons olive oil
  • 1 teaspoon fresh grated ginger
  • 3 cloves garlic, crushed and minced
  • ½ cup sweet onion, finely diced
  • ½ cup brown sugar, packed
  • 2 tablespoons molasses
  • 1 cup ketchup
  • ¼ cup tomato paste
  • ⅓ cup apple cider vinegar
  • ½ cup whiskey
  • 2 tablespoons orange juice
  • 1 teaspoon celery salt
  • 1 teaspoon white pepper
  • ½ teaspoon cumin

Directions

  1. In a medium-sized saucepan, heat olive oil over medium heat.
  2. Add the grated ginger, garlic, and onion. Sauté until tender and fragrant, approximately 2 minutes.
  3. Add the brown sugar, molasses, ketchup, tomato paste, apple cider vinegar, whiskey, and orange juice. Continue to heat over medium while whisking until sugar is well dissolved.
  4. Bring mixture to a boil. Continue to boil for one minute, stirring constantly.
  5. Reduce heat to simmer. Add celery salt, white pepper, and cumin. Let the sauce simmer for approximately 20 minutes, stirring occasionally.
  6. Remove from heat and let cool slightly before using, or transfer to a covered jar and store in the refrigerator.

 

 

Maple Grilled Salmon

Salmon holds up to the smoking and heat of the grill perfectly. The sweet maple flavor mingled with a little bit of heat and smoke paired with the salmon perfectly.

Serves: 4-6

Ingredients

  • 2 lb salmon fillets
  • ¾ cup maple syrup
  • ¼ cup brown sugar
  • ½ cup orange juice
  • ¼ cup apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 2 cloves garlic, crushed and minced
  • 1 teaspoon red pepper flakes
  • 1 teaspoon rosemary
  • 1 teaspoon salt
  • 1 teaspoon ground peppercorns
  • 1 tablespoon olive oil
  • Lemon slices and fresh thyme for serving

Directions

  1. In a saucepan, combine the maple syrup, brown sugar, orange juice, and apple cider vinegar. Heat over low, stirring until brown sugar is completely dissolved.
  2. Add in the Dijon mustard, garlic, rosemary, salt, and peppercorns. Continue to heat on low for 2 minutes, stirring constantly. Remove from heat and let cool.
  3. Portion the salmon. Place salmon fillets in a large baking dish and cover with marinade. Cover and refrigerate for at least two hours.
  4. Prepare and clean the grill. Bring the heat to approximately 275°F.
  5. Remove the salmon from the marinade and discard excess liquid.
  6. Lightly oil the grill grates with the olive oil.
  7. Place salmon on the grill, cover, and cook for approximately 40-50 minutes, or until salmon is pink, flaky, and cooked all the way through. Turn 4 times during the cooking process so all faces of each fillet get grilling marks.
  8. Remove from heat and allow to rest for 5 minutes before serving. Serve with lemon slices and sprinkle with fresh thyme.

 

 

Tennessee BBQ Corn

Corn prepared on the grill has a smoky sweetness that is irresistible. This recipe adds a regional kick with the addition of a little spice. Open the foil packets tableside and savor the fragrant steam as it escapes.

Serves: 6

Ingredients

  • 6 ears fresh corn, cleaned
  • 6 tablespoons butter (salted or unsalted)
  • 2 teaspoons honey
  • 1 teaspoon salt
  • 1 teaspoon fresh thyme
  • 2 large rosemary sprigs, broken into six pieces
  • 1 medium Anaheim pepper, seeded and sliced into 6 strips
  • Butter and red pepper flakes for serving

Directions

  1. Prepare your grill by cleaning and bringing the heat to approximately 350°F.
  2. Mix the butter and honey together until creamy.
  3. Place each ear of corn on a piece of aluminum foil large enough to wrap it.
  4. Sprinkle each ear with equal amounts of salt and thyme.
  5. Place one tablespoon of the butter mixture onto each ear of corn. Top the butter with one strip of Anaheim pepper.
  6. Bring the aluminum foil up around the corn and wrap it, securing any openings by folding or pinching the foil.
  7. Place the corn onto the grill and cook for 15-20 minutes, turning at least twice.
  8. Place corn on a plate and open the foil to release steam. Serve with butter and sprinkle to taste with red pepper flakes

 

 

Mud Pie

One of the most decadent of “Southern” desserts, Mud Pie is the perfect rich, creamy, chocolate ending to your meal.

Serves: 8

Ingredients

Crust

  • 2 cups chocolate graham crackers, crushed
  • ½ cup pecans, finely chopped
  • 1 teaspoon cinnamon
  • ¼ cup butter, melted

Filling

  • ½ cup unsalted butter
  • ½ chocolate chips
  • 1 tablespoon cocoa powder
  • 2 tablespoons all-purpose flour
  • 1 cup white sugar
  • 2 tablespoons corn syrup
  • 2 tablespoons brewed espresso
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon salt
  • 3 large eggs
  • Whipped topping
  • Chocolate shavings

Directions

  1. Preheat oven to 375°F.
  2. Combine all of the ingredients for the crust in a food processor. Pulse until finely ground. Press into the bottom and sides of a standard-sized pie dish. Place in the oven and bake for approximately 10-15 minutes. Remove from heat and let cool completely.
  3. Reduce oven temperature to 350°F.
  4. Place butter, chocolate chips, and cocoa powder in a large saucepan. Heat over low until butter and chocolate is melted. Remove from heat.
  5. Stir in flour, sugar, espresso, vanilla extract, and salt. Stir until well blended. Add eggs, one at a time, blending well between additions.
  6. Pour mixture into pie crust. Place in the oven and bake until firmly set, approximately 30 minutes.
  7. Let cool completely. Top with whipped topping and chocolate shavings. Serve well chilled.

 

 

***These recipes and more are found in David Martin’s Let’s Grill Tennessee’s Best BBQ Recipes: World Famous Memphis BBQ. To get your copy, click on the cover and click here.

To download a copy of the featured recipes, click here.

Delicious and Traditional Authentic German Recipes!

Book Name : Delicious and Traditional Authentic German Recipes!
Buy Now

Willkommen! Check out these tasty and traditional German recipes you can try from Sarah Spencer’s “A Taste of Germany: Traditional German Cooking Made Easy with Authentic German Recipes.”

Pretzels

You can’t have a proper selection of German foods without the beloved pretzel. Crisp on the outside, deliciously moist and chewy inside, these are excellent with a beer and cheddar sauce or mustard.

Serves 24 | Prep. time 20 min. | Rest time 1 hour | Cooking time 20 min.

Ingredients

  • ½ cup lukewarm water
  • 1 ½ teaspoons sugar
  • 1 tablespoon active dry yeast
  • ¾ cup milk, lukewarm
  • 4 teaspoons olive oil
  • 1 teaspoon salt
  • 1 cup whole wheat flour
  • 2 ½ cups all-purpose flour, divided
  • ¼ cup baking soda
  • Coarse salt for sprinkling

Directions

  1. Line two large baking sheets with parchment paper.
  2. In a large mixing bowl or the bowl of a stand mixer, combine the water, sugar, and yeast. Let it sit for 10 minutes to bloom.
  3. Add the milk and oil.
  4. Mix the salt into the whole wheat flour and add it to the bowl, together with 2 cups of the all-purpose flour. Mix until it is well combined, adding add more flour if it’s needed to make the dough form a ball.
  5. Cover and let the dough rise in a warm place for 45 minutes to an hour.
  6. When the dough has almost finished rising, combine the baking soda with 2 quarts of water in a large pot. Bring it to a boil and keep it hot.
  7. Preheat the oven to 425°F.
  8. Split the dough in half and separate each half into 12 equal pieces.
  9. Roll each piece into a rope about 16 inches long. Form circles with the ends overlapping, twist the ends, and fold the tips down to join with the circle. Repeat until all the pretzels are formed. Place them back on the sheets to rise for 10 more minutes.
  10. In small batches, lower the pretzels into the simmering soda water and remove them when they rise to the top. Place them back on the sheets and sprinkle them with salt.
  11. Bake for 15 minutes or until golden brown.

 

 

Spaetzle

This popular side dish makes a great alternative to rice, potato, or dry pasta – and it’s surprisingly easy to make!

Serves 6 | Prep. time 5 min. | Cooking time 7 min.

Ingredients

  • 1 cup all-purpose flour
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 1 pinch black pepper
  • 2 eggs
  • ¼ cup milk
  • 2 tablespoons butter (or bacon fat)
  • 3 tablespoons chopped fresh parsley
  • Salt and pepper to taste

Directions

  1. In a mixing bowl, combine the flour, nutmeg, salt, and pepper.
  2. In a separate bowl, beat the eggs. Add them to the flour alternately with the milk. Mix until a smooth dough forms.
  3. Press the dough through the larger holes in a strainer.
  4. Boil water sufficient to cook the noodles, about 8 cups.
  5. Add the spaetzle in small batches and boil for 5–7 minutes.
  6. Meanwhile, melt the butter or bacon fat in a skillet. Fry the cooked spaetzle until they take on some nice color, and serve with a sprinkle of parsley and salt and pepper to taste.

 

 

Black Forest Chicken Cordon Bleu

Germany and France are close neighbors. Try the German version of this classic dish, made with Black Forest ham and Limburger cheese.

Serves 4 | Prep. time 15 min.  | Cooking time 30 min.

Ingredients

  • 4 boneless skinless chicken breasts
  • ½ teaspoon paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 8 slices German Black Forest ham
  • 4 ounces German Limburger cheese, sliced, rind removed
  • 1 ½ cups all-purpose flour
  • 3 eggs, beaten
  • 1 ½ cups breadcrumbs
  • Olive oil cooking spray

Directions

  1. Preheat the oven to 375°F and coat a baking dish with cooking spray.
  2. Butterfly the chicken breasts and season them with paprika, garlic powder, salt, and pepper on both sides.
  3. On each piece of chicken, layer two slices of ham and one ounce of cheese. Fold the breasts closed and secure the edges with a toothpick or two.
  4. Arrange a dipping station with the flour in one bowl, the eggs in another, and the breadcrumbs in a third.
  5. Dredge the chicken in the flour, egg, and then breadcrumbs. (Repeat the coatings if desired.)
  6. Arrange them in the baking pan and spray them with olive oil cooking spray.
  7. Bake for 30 minutes, or until they are 175°F internally.

 

 

Pork Schnitzel

German schnitzel (Schweineschnitzel) is made with pork, as opposed to the Austrian version, Weinerschnitzel, which is made with veal. These delicious cutlets are often accompanied by a side of Spaetzle. You can serve them plain with a splash of lemon and parsley, as shown, or with a thick mushroom sauce (and then you would call it Jäegerschnitzel.)

Serves 4 | Prep. time 15 min. | Cooking time 15 min.

Ingredients

  • 4 boneless pork chops
  • 1 ½ teaspoons salt, divided
  • ½ teaspoon freshly ground black pepper
  • ½ cup all-purpose flour
  • 2 eggs
  • 1 cup plain breadcrumbs
  • Canola oil for frying

Mushroom gravy

  • 2 tablespoons bacon grease (or butter)
  • 1 yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 pound fresh mushrooms, cleaned and sliced
  • ¼ cup butter
  • ¼ cup all-purpose flour
  • 2 cups condensed beef broth
  • Dash balsamic vinegar
  • ½ teaspoon dried thyme
  • Salt and pepper to taste

Directions

  1. Start by preparing the gravy, if using. (If not, skip to step 7.)
  2. In a skillet, melt the bacon grease over medium-high heat. Add the onion and cook until golden.
  3. Add the garlic and cook for 1–2 more minutes.
  4. Add the mushrooms and cook for 6–8 minutes, stirring occasionally, until they are browned and the liquid has evaporated.
  5. Add the butter and sprinkle on the flour, stirring to coat everything. Let it cook another minute or two.
  6. Add the broth, vinegar, thyme, and a generous amount of salt and pepper. Cover and let it simmer on low while you cook the pork, stirring occasionally.
  7. One at a time, place the pork chops between 2 pieces of plastic wrap and pound them to a thickness of ¼ inch. Season them on both sides, using 1 teaspoon of salt and the black pepper.
  8. Arrange a dipping station. In one bowl, combine the flour with the remaining salt. In a second bowl, beat the eggs. Place the breadcrumbs in a third bowl.
  9. Heat the oil to 335°F. It should be deep enough to immerse the meat.
  10. Dip the pork to coat both sides and the edges in flour, egg, and then breadcrumbs. Do not press the breadcrumbs onto the meat.
  11. Immediately after coating the chops, slide them into the oil. Cook for 2–3 minutes on each side, until golden.

 

 

Black Forest Cake (Schwarzwälder Kirschtorte)

The Black Forest Region of Germany is famous for its beauty, its cuckoo clocks, its dense evergreen forests, and the Brothers Grimm fairy tales. There, newlywed couples traditionally plant a cherry tree, and from these, we get the delicious, rich Black Forest cake everyone loves.

Serves 8–12 | Prep. time 60 min. | Cooking time 30 min.

Ingredients

  • 1 pound fresh cherries, pitted
  • ¾ cup granulated sugar, divided
  • 1 cup flour
  • ¼ cup cocoa powder
  • ½ teaspoon salt
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon cornstarch
  • 1 ¾ cups heavy cream
  • ½ cup icing sugar
  • 1 ounce kirsh or cherry brandy
  • 2 ounces chocolate shavings
  • Candied cherries, to garnish

Directions

  1. Preheat the oven to 350°F and butter an 8- or 9-inch high-sided cake pan.
  2. Place the cherries in a saucepan with a few tablespoons of water and stir in ¼ cup of sugar. Cook them over low heat for about 15 minutes, and using a slotted spoon, remove the cherries to a separate bowl.
  3. Sift the flour, cocoa, and salt together and set them aside.
  4. Beat the eggs with the remaining ½ cup of sugar and the vanilla until they are light and frothy. Fold in the flour mixture and spread the batter in the cake pan.
  5. Bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
  6. Meanwhile, heat the cherry liquid and add the cornstarch. Cook to thicken, and then pour it back over the cooked cherries. Let the mixture cool.
  7. Beat the heavy cream with the cherry brandy and icing sugar until thick.
  8. When the cake has baked and is cool, slice it into three equal discs. Arrange one disk on a cake plate.
  9. Spread a layer of cherry compote and some whipped cream on the layer, and repeat for all three layers.
  10. Use the remaining cream to frost the sides of the cake and cover with chocolate shavings. Garnish with candied cherries.

 

***These recipes and more can be found in Sarah Spencer’s A Taste of Germany: Traditional German Cooking Made Easy with Authentic German Recipes. To get your copy, click on the cover or click here.

To download a copy of the featured recipes, click here.

Best of Cracker Barrel Copycat Recipes!

Book Name : Best of Cracker Barrel Copycat Recipes!
Buy Now

Cracker Barrel down-home Southern cooking offers favorites that everyone loves. Why not recreate their most iconic and favorite dishes at home with these easy-to-make copycat recipes!

 

Pinto Beans

This Cracker Barrel copycat recipe is a great side dish to serve with any meal. The smoked ham hocks add an abundance of flavor.

Serves 4–6 | Prep. time 10 minutes | Cooking time 3 hours

Ingredients

  • 1 pound ham hocks or country ham
  • 1 tablespoon sugar
  • 2 quarts water
  • 2 cups dry pinto beans, sorted and washed
  • 1½ teaspoons salt

Directions

  1. Cook the ham hocks until well done. Reserve the stock and pull the meat from the bone.
  2. Remove any pebbles from the beans, rinse them, and add them to a large pot with the water. Season with salt, and add the ham and reserved stock.
  3. Bring to a boil, then reduce heat, cover and simmer for about 3 hours or until beans are tender.
  4. Alternatively, you can add all of the ingredients (with the ham still on the bone) to a slow cooker and cook on low for 6–8 hours.

 

Corn Muffins

Cracker Barrel’s corn muffins are just as good as their famous biscuits. This copycat recipe is right on the money for amazing corn muffins.

Serves 12 | Prep. time minutes | Cooking time 18 minutes

Ingredients

  • ¾ cup yellow cornmeal
  • 1¼ cups self-rising flour
  • ½ cup sugar
  • 2 large eggs
  • 2 tablespoons honey
  • ¾ cup buttermilk
  • ½ cup unsalted butter, melted and cooled

Directions

  1. Preheat the oven to 350°F.
  2. Line a muffin pan with muffin liners or grease thoroughly.
  3. Combine the cornmeal, flour, and sugar in a mixing bowl.
  4. Beat the eggs in a medium bowl. Add the honey and buttermilk and whisk until well combined.
  5. Slowly add the buttermilk to the cornmeal mixture, stirring as you add. There will be some lumps, but don’t over-mix.
  6. Transfer the batter to muffin pan and fill holes to the ¾, and bake for 18–20 minutes or until set.
  7. Remove from oven and allow to cool slightly before serving.

 

Old Country Store Biscuits

This recipe is a copycat of the light and fluffy treasures that Cracker Barrel serves at the restaurant.

Serves 6 | Prep. time minutes | Cooking time minutes

Ingredients

  • 2 cups self-rising flour
  • ⅓ cup solid shortening
  • ⅔ cup + 2 tablespoons buttermilk, shaken
  • Melted butter

Directions

  1. Place the oven rack in the middle row and preheat the oven to 450°F.
  2. Place the flour in a mixing bowl and cut the shortening in with a pastry cutter or two butter knives. Pour in the buttermilk all at once, then fold it into the flour and shortening.
  3. When the dough starts to gather together, and all of the flour has been mixed in, turn it out onto a lightly floured countertop. Push gently into a circle about an inch or so thick. Don’t over-handle the dough, as that will make the finished biscuits a little tough and not as fluffy as you would like.
  4. Cut the dough into circles with a biscuit cutter or a glass. Place onto a cookie sheet that has been lined with parchment paper. Brush the tops with melted butter and transfer to the preheated oven to bake for about 15 minutes or until golden brown.
  5. Serve with apple butter.

 

Creamy Chicken and Rice

Let’s face it, sometimes you run out of ideas on what to do with those chicken breasts. Now you’ll never worry again because, with this delicious copycat recipe from Cracker Barrel, you will always have an amazing go-to dish.

Serves 4 | Prep. time 10 minutes | Cooking time 45 minutes

Ingredients

  • Salt and pepper to taste
  • 2 cups cooked rice
  • 1 diced onion
  • 1 can cream of mushroom soup
  • 1 packet chicken gravy
  • 1½ pounds chicken breasts, cut into strips

Directions

  1. Preheat the oven to 350°F.
  2. Cook the rice. When it is just about finished, toss in the diced onion so that it cooks too.
  3. Prepare a baking dish by greasing or spraying with nonstick cooking spray.
  4. Dump the rice into the prepared baking dish. Layer the chicken strips on top. Spread the undiluted cream of mushroom soup over the chicken.
  5. In a small bowl, whisk together the chicken gravy with 1 cup of water, making sure to get all the lumps out. Pour this over the top of the casserole.
  6. Cover with foil and transfer to the oven. Bake for 45 minutes or until the chicken is completely cooked.

 

Chicken Fried Steak

This is the beef version of Cracker Barrel’s famous chicken fried menu items. It may be a copycat, but it sure tastes close.

Serves 4 | Prep. time 15 minutes | Cooking time 8–10 minutes

Ingredients

  • ½ cup all-purpose flour
  • ½ teaspoon salt (or to taste)
  • Ground black pepper to taste
  • 1 large egg, beaten
  • 2 tablespoons water
  • ¾ cup Bisquick or other buttermilk baking mix
  • 2 pounds bottom or top round steak, cut into four portions and pounded well to tenderize
  • ⅓ cup vegetable oil

Gravy

  • 2 tablespoons all-purpose flour
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1¼ cups milk

Directions

  1. Preheat the oven to 150°F.
  2. Combine the flour, salt, and pepper in a shallow dish. In another dish, combine the egg and water. Put the baking mix in a third dish.
  3. Dip the pounded steaks first in the flour mixture, then in the egg mixture, and finally in the baking mix. Pat the steaks down gently to help the breading stick.
  4. Heat the oil in a large skillet over medium-high heat, then add the battered steaks.
  5. Cook the steaks for about 4–5 minutes on each side or until golden brown. You may need to add some more oil as the steaks cook.
  6. Remove the steaks from the skillet and transfer to the oven to keep warm.
  7. Prepare the gravy by whisking the dry gravy ingredients together in a bowl. Then whisk them into the oil in the skillet, stirring thoroughly to remove lumps. When the flour begins to brown, slowly whisk in the milk. Continue cooking and whisking for about 2 minutes or until the mixture thickens.
  8. Serve warm and top with some gravy if desired.

Coleslaw

Cracker Barrel’s coleslaw is among the best out there. This copycat recipe allows you to make it at home.

Serves 4 | Prep. time 10 minutes | Chill time 3 hours

Ingredients

  • 2 cups shredded cabbage
  • ½ cup shredded carrots
  • ½ cup shredded purple cabbage
  • 1 cup Miracle Whip
  • 1 teaspoon celery seeds
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ⅓ cup sugar
  • ¼ cup vinegar
  • ¼ cup buttermilk
  • ¼ cup milk
  • 4 teaspoons lemon juice

Directions

  1. Toss the carrots and cabbage in a large mixing bowl.
  2. Stir in the Miracle Whip, celery seeds, salt, pepper, sugar, vinegar, buttermilk, milk, and lemon juice. Toss again to completely combine.
  3. Refrigerate for about 3 hours before serving.

 

Cherry Chocolate Cobbler

This delicious cobbler is simple to put together but makes a rich, decadent dessert.

Serves 8 | Prep. time 10 minutes | Cooking time 45 minutes

Ingredients

  • 1½ cups all-purpose flour
  • ½ cup sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¼ cup butter
  • 6 ounces semisweet chocolate morsels
  • ¼ cup milk
  • 1 egg, beaten
  • 21 ounces cherry pie filling
  • ½ cup finely chopped nuts like pecans (optional)

Directions

  1. Preheat the oven to 350°F.
  2. Combine the flour, sugar, baking powder, salt, and butter in a large mixing bowl. Use a pastry blender to cut the mixture until there are lumps the size of small peas.
  3. Melt the chocolate morsels. Let cool for approximately 5 minutes, then add the milk and egg and mix well. Beat into the flour mixture, mixing completely.
  4. Spread the pie filling in a 2-quart casserole dish. Randomly drop the chocolate batter over the filling, then sprinkle with nuts if desired.
  5. Bake for 40–45 minutes.
  6. Serve with a scoop of vanilla ice cream if desired.

 

***These recipes and more can be found in Lina Chang’s Copycat Recipes: Making Cracker Barrel’s Most Popular Dishes at Home. To get your copy now, click on the cover or here.

 

To print or download any of the featured recipes, click here.

 

Delicious and Refreshing Smoothie Recipes

Book Name : Delicious and Refreshing Smoothie Recipes
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Smoothies are a delicious and nutritious way to fuel your body with vitamins, minerals, and antioxidants. Whether you’re looking to gain energy, lose weight, detoxify, or simply feel stronger, smoothies can help you achieve your health goals. Here are some of my  In this blog, we will share a variety of smoothie recipes that are easy to make and packed with wholesome ingredients that will leave you feeling satisfied and energized. And the best part is that you can make these smoothies using blenders of your choice, from high-speed blenders to personal blenders. For more information on choosing the right blender for your smoothie-making needs, check out our blog post on Top 3 Best Blenders for Smoothies.

Rippled Red-Berry Smoothie

The Rippled Red-Berry Smoothie is a very flavorful and exotically colored smoothie that you can enjoy at any time of the day. Not only is the recipe nutritionally rich, but the flavors of fresh or frozen raspberries also give this smoothie a fantastic taste. The natural flavor of this amazing, weight-loss smoothie is creamy and sweet and will fill you up instantly.

Ingredients

  • 1½ cups water
  • ½ cup coconut milk
  • ¼ cup pitted dates (about 4 dates)
  • 2 cups raspberries
  • 1 cup mango
  • 1 cup oats, (optional)

Preparation Method

  1. Add all the fruits along with the water and coconut milk in the blender or juicer and pulse on high for a short time to combine all the ingredients together. Add oats if using and pulse again. Keep blending until it forms a thick, creamy smoothie.
  2. Don’t forget to add the final raspberry ripple swirl to your smoothie. Pour your smoothie into a glass and swirl a teaspoon of additional coconut milk in the middle of the smoothie. Chill your smoothie with ice cubes and enjoy.

Nutritional Values per Serving

Calories: 279, Total Fat: 13g, Carbohydrates: 43g, Protein: 4g

 

 

Fruity Mango Blend

With no more than four ingredients, this fruity smoothie is a terrific blend to fill you up. Enjoy the delicious flavors of this creamy blend that has several health benefits to offer you, including successful weight loss.

Ingredients

  • 2 cups milk (dairy free)
  • 1 cup spinach
  • 1 cup oats
  • 2 cups mango (chopped, fresh, or frozen)

Preparation Method

  1. Blend spinach and milk together in a high-speed blender for a few minutes until it is in liquid form. Add the remaining ingredients and blend again for several minutes until the mixture is thick and creamy.
  2. Add ice cubes in the end, and give it one final blend. Serve fresh and enjoy fresh!

Nutritional Values per Serving

Calories: 260, Total Fat: 2g, Carbohydrates: 31g, Protein: 4g

 

 

Super Blue Magic

Loaded with the nutrients of blueberries, this three-ingredient smoothie will serve your taste buds like no other.

Ingredients

  • 1 cup milk (dairy free)
  • 1 cup blueberries (unsweetened, frozen)
  • 1 tablespoon cold-pressed organic flaxseed oil

Preparation Method

  1. Combine blueberries with milk in a high-speed blender. and pulse for 1 minute. When done, pour into a glass, and stir in flaxseed oil.
  2. Set to chill for some time before drinking for enhanced flavors.

Nutritional Values per Serving

Calories: 273, Total Fat: 14.5g, Carbohydrates: 29g, Protein: 9g

 

 

Mocha Smoothie

Add a shot of espresso, and enjoy the nutrient-dense smoothie.

Ingredients

  • ½ cup vanilla frozen fat-free yogurt
  • 2 teaspoons cocoa powder
  • 1 shot espresso
  • 1 cup ice cubes

Preparation Method

  1. Place all the ingredients in a blender, and pulse at high speed for around a minute until smooth. Pour in a glass and serve chilled.

Nutritional Values per Serving

Calories: 251, Total Fat: 8.4g, Carbohydrates: 36g, Protein: 7g

 

 

Bright Watermelon Blend

This refreshing blend of watermelon and lemon sherbet is a weight-loss smoothie formula super hit!

Ingredients

  • 6 cups watermelon (seedless, chopped)
  • 1 cup vanilla fat-free yogurt, or non-fat milk,
  • 1 cup ice cubes

Preparation Method

  1. Place watermelon, low-fat vanilla yogurt or non-fat milk, and ice cubes in a blender and pulse at high for a minute until smooth. Serve immediately, and enjoy the fresh flavors.

Nutritional Values per Serving

Calories: 215, Total Fat: 8.5g, Carbohydrates: 38g, Protein: 9g

 

 

 

These recipes and more can be found in Madison Miller’s Smoothie Recipes: Gain Energy, Lose Weight, Detox, and Feel Stronger. To get your copy, click on the cover or click here.

To download a copy of the featured recipes, click here.

Delicious Authentic Greek Recipes Made Easy!

Book Name : Delicious Authentic Greek Recipes Made Easy!
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Greek cuisine is a celebration of fresh, wholesome ingredients and bold, distinct flavors. It offers a diverse range of flavors and textures. In this blog post, here are some of my favorite authentic Greek recipes that are sure to transport your taste buds to the sun-drenched shores of Greece.

Traditional Greek Hummus

Serves 4–5 | Prep. time 10 minutes

Ingredients

  • 1 clove garlic
  • 1 (14.5-ounce) can chickpeas
  • 1 tablespoon tahini paste
  • 2 tablespoons lemon juice
  • 1 teaspoon sea salt
  • 2 tablespoons olive oil (or more as needed)
  • Black pepper to taste

Directions

  1. Combine all the ingredients in a food processor and blend until smooth. If the mixture is too thick, add more olive oil and blend again.
  2. Spoon the hummus into a serving bowl and top with some more black pepper and a drizzle of oil.
  3. Serve with vegetable sticks, toasted bread, olives, or crackers.

 

 

Spanakopita – Spinach Cheese Pie

Serves 12 | Prep. time 30-40 minutes | Cooking time 45 minutes 

Ingredients

  • 2 pounds fresh spinach, chopped
  • 3 bunches scallions, white and green parts, chopped
  • 2 tablespoons extra-virgin olive oil
  • 8 ounces cream cheese
  • 4 ounces feta cheese
  • 2 cups grated kefalotiri or Romano cheese
  • ⅓ cup chopped dill
  • ⅓ cup chopped mint
  • ⅓ cup chopped flat-leaf parsley
  • 2 teaspoons ground black pepper
  • 2 eggs, beaten
  • 2 tablespoons farina

For the pie

  • 1 pound phyllo, at room temperature
  • ½ – ¾ cup butter
  • 1 egg yolk, beaten
  • 1 tablespoon water

Directions

  1. In a large saucepan over medium-high heat, steam the spinach for about 4 minutes. Drain and set aside.
  2. Return the pan to the burner and add the scallions and olive oil. Sauté for about 3–4 minutes.
  3. In a mixing bowl, combine the spinach with the scallions. Stir in the cream cheese, feta, kefalotiri, dill, mint, parsley, pepper, eggs, and farina. Mix well.
  4. Prepare the pie. Preheat the oven to 400°F and butter a 9×13 baking dish.
  5. In a small saucepan over low heat, melt ½ cup of butter.
  6. Lay out 1 phyllo sheet in the baking dish. Brush it with butter. Repeat layering and buttering for the next 11 phyllo sheets.
  7. Top the phyllo evenly with the prepared filling.
  8. Top it with 1 phyllo sheet, butter it, and repeat for the next 11 sheets, buttering each. (Melt more butter if needed.)
  9. Combine the egg yolk with the water, and mix well.
  10. Brush the egg yolk and water mixture over the top.
  11. Bake for 45–60 minutes, until the top is brown.
  12. Serve warm.

 

 

Greek Burger with Kefalotyri

Serves 12 | Prep. time 15 minutes | Cooking time 12 min. for grilling or 1 hour in the oven

Ingredients

  • 12 pieces bread of choice (burger buns or pita)
  • 4 small tomatoes, sliced

For patties

  • 1 cup kefalotyri cheese, grated
  • 1 pound ground beef
  • 1 medium onion, finely chopped
  • ½ carrot, grated
  • 2 sprigs parsley, finely chopped
  • ½ teaspoon spearmint
  • ½ teaspoon oregano
  • ½ teaspoon paprika
  • ½ salt or to taste
  • ½ teaspoon pepper
  • 1 egg, beaten
  • 1 loaf or 10-12 slices crustless bread, slightly soaked and strained well
  • 1 tablespoon olive oil
  • Juice of ½ an orange
  • Dried bread crumbs, as needed

Directions

  1. Combine all the patties’ ingredients until thoroughly blended EXCEPT the kefalotyri cheese and dry bread crumbs. Gradually add some dry breadcrumbs if too moist or sticky.
  2. If baking, preheat the oven to 375°F.
  3. Divide the meat mixture into 12 portions and form each into a patty.
  4. Sprinkle each patty with kefalotyri.
  5. Place patties on a baking sheet and bake for about 1 hour or until cooked through.
  6. May also be cooked on a grill or in a skillet over medium-high heat (about 3 minutes). Flip over until some bits of meat are slightly charred and of the desired doneness. Sprinkle with cheese just before removing from heat.
  7. Place in the bread and serve topped with tomato and tzatziki, if desired.

 

 

Chicken Gyro

Serves 4 | Prep. time 15–20 minutes

Ingredients

  • 4 Greek pita breads (find recipe below)
  • Tzatziki sauce to taste (find recipe below)
  • 2 medium tomatoes, diced
  • 1 large onion, chopped
  • 2–4 Greek-style grilled chicken breasts, sliced (find recipe below)
  • Crumbled feta cheese and dried Greek oregano to taste

Directions

  1. Lay out the pita breads and spread with tzatziki sauce to your liking.
  2. Top with the tomato and onion and arrange the chicken on top.
  3. Top with some more tzatziki sauce if desired.
  4. Sprinkle with crumbled feta cheese and dried oregano.
  5. Roll into wraps and serve warm.

 

Basic Greek Pita Bread

Yield 8 pitas | Prep. time 1–2 hours | Cooking time 5–10 minutes 

Ingredients

  • 1 cup warm water
  • 2 tablespoons honey
  • 2 tablespoons olive oil
  • 1 ½ teaspoons salt
  • 3 cups flour (white or wheat)
  • 1 (0.25 ounce) yeast packet

Directions

  1. In a mixing bowl, combine all the ingredients in the order listed.
  2. Combine to prepare a dough and knead it on flat, lightly floured kitchen surface for 4–5 minutes.
  3. Roll to make a ball and coat it with some more olive oil. Cover it loosely with plastic wrap and set it aside for 1 ½ hour to rise.
  4. Preheat the oven to 450°F and prepare two baking pans with parchment paper.
  5. Make 8 small balls from the dough and roll each of them into a round pita shape.
  6. Place them on the prepared baking pans. Bake for 5–7 minutes, until they are cooked through and puffy.

 

Tzatziki – Yogurt and Cucumber Sauce

Serves 5–6 | Prep. time 10 minutes | Cooking time 0 minutes 

Ingredients

  • 1 cucumber
  • 2 cloves garlic, minced
  • ¼ cup extra virgin olive oil
  • 2 ¼ cups strained Greek yogurt
  • Juice of 1 lemon
  • 2–3 tablespoons chopped fresh mint
  • Salt and ground black pepper to taste

Directions

  1. Peel the cucumber and discard the seeds. Grate it finely, and place it in a colander. Season with black pepper and salt.
  2. Set it aside for 10 minutes, and then press to squeeze out excess liquid.
  3. Combine the cucumber, garlic, and olive oil in a mixing bowl.
  4. Mix in the yogurt, lemon juice, and mint. Taste, and season with salt and pepper to your liking.
  5. Serve with pita bread or any souvlaki recipe.

 

Greek-Style Grilled Chicken

Serves 4 | Prep. time 5 min. plus 30–60 min. marinating time | Cooking time 10 min. 

Ingredients

  • ½ teaspoon chopped rosemary
  • ½ teaspoon dried oregano
  • 1 teaspoon fresh thyme
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon cayenne pepper
  • 1 tablespoon minced garlic
  • 1 tablespoon red wine vinegar
  • 3 tablespoons lemon juice
  • 3 tablespoons olive oil
  • 1 ½ pounds boneless skinless chicken breasts

Directions

  1. In a resealable bag, combine the rosemary, oregano, thyme, salt, pepper, cayenne, garlic, vinegar, lemon juice, and olive oil. Mix well.
  2. Add the chicken breasts. Combine and refrigerate for 30–60 minutes.
  3. Preheat the grill to high heat, and grease the grates with some olive oil.
  4. Place the chicken breasts on the grill and discard the marinade. Cook for 5–6 minutes per side.
  5. Serve warm.

 

 

Greek-Style Ice Cream

Serves 10–12 | Prep. time 20 min. plus 4–6 hours freezing time | Cooking time 15 min. 

Ingredients

  • 2 ½ cups 2% milk, divided
  • 2 cups heavy cream, divided
  • 1 cup sugar
  • 3 eggs, beaten
  • ¾ cup extra-virgin olive oil, divided
  • ½ cup crumbled feta cheese
  • 3 tablespoons chopped Greek basil
  • 3 tablespoons ground cinnamon

Directions

  1. In a medium saucepan over medium heat, warm ½ cup of milk, ½ cup of heavy cream, the sugar, eggs, and ¼ cup of olive oil.
  2. Cook for about 15 minutes, until the base turns a light yellow and thickens. Do not let it boil.
  3. Remove the pot from the heat and let it cool down completely. Cover and refrigerate for 40–60 minutes.
  4. When it is chilled, add the remaining ingredients. Mix well.
  5. Churn the mixture in an ice cream maker for 30–45 minutes, until it is thick and creamy. Freeze in an airtight container for at least 4 hours before serving.
  6. Alternatively, to make it without an ice cream maker, freeze the mixture in a baking pan in your freezer for 2 hours. Take it out and stir to combine the mixture.
  7. Place it back in the freezer for 1 ½ hours, then freeze and churn again. Repeat until you get an ice cream consistency.

 

 

 

***These recipes and more can be found in Sarah Spencer’s A Taste of Greece: Greek Cooking Made Easy with Authentic Greek Recipes. To get your own copy, click on the cover below or click here.

Greek Recipes

To download a copy of the featured recipes, click here.

Favorite Copycat Breakfast Recipes!

Book Name : Favorite Copycat Breakfast Recipes!
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Do you love treating yourself to a delicious breakfast at your favorite restaurant but find it hard to justify the cost? In this blog post, we’ll explore some of the best breakfast copycat recipes that will have you feeling like a pro chef in your own kitchen.

Waffle House Pecan Waffles Copycat Recipe

A recipe of flavorsome pecan waffles for a breakfast treat. These waffles are light, crispy, and nutritious as well.

Serves 4 | Prep. time 15 minutes | Cooking time 16 minutes

Ingredients

  • 1½ cups all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1¼ cups milk
  • 1 egg
  • ½ cup sugar
  • ¼ cup butter, melted and cooled
  • 1 teaspoon vanilla extract
  • ¾ cup pecans, chopped
  • Maple syrup for serving

Preparation

  1. In a large bowl, mix the flour, baking soda, and salt.
  2. In another bowl, beat the egg, sugar, butter, and vanilla until smooth. Add the flour mixture and mix until just combined. Gently fold in the pecans.
  3. Preheat the waffle iron and then grease it. Add ¼ of the mixture to the preheated waffle iron and cook for 3–4 minutes. Repeat with the remaining mixture.
  4. Serve warm with maple syrup.

Nutrition Facts per serving

Calories 738, fat 37 g, sodium 435 mg, carbs 95 g, sugar 55 g, protein 12 g

 

 

Starbucks Egg Bites Copycat Recipe

Starbucks egg bites promise a spectacular flavor-rich combination of spinach, Swiss cheese, and egg whites. Recreate that promise at home with this easy-to-make copycat egg bite recipe.

Serves 6 | Prep. time 5 minutes | Cooking time 30 minutes

Ingredients

  • 5 large eggs
  • ⅛ teaspoon salt
  • ⅛ teaspoon pepper
  • 1 cup Swiss cheese, shredded
  • 1 cup cottage cheese
  • 2 strips bacon, cooked and crumbled

Preparation

  1. Preheat the oven to 350°F (177°C). Grease a 6-cup muffin pan with some butter or cooking spray.
  2. Beat the eggs in a bowl. Mix in the salt, pepper, Swiss cheese, and cottage cheese.
  3. Distribute the prepared batter among the muffin cups. Top with bacon bits.
  4. Bake for 30 minutes until golden brown. Wait for 5 minutes for the pan to cool slightly inside the oven. Remove from oven and let cool completely on a wire rack for about 10 minutes.
  5. Gently remove the freshly baked egg bites from the cups; serve fresh.

Nutrition Facts per serving

Calories 194.8, fat 13 g, sodium 326 mg, carbs 1 g, sugar 1 g, protein 15 g

 

 

IHOP Buttermilk Pancakes Copycat Recipe

A winning combination of ingredients for a breakfast meal makes a delicious batch of soft textured pancakes.

Serves 4 | Prep. time 10 minutes | Cooking time 16 minutes

Ingredients

  • 1¼ cups all-purpose flour
  • 2½ teaspoon sugar
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 egg, beaten
  • 1½ cups buttermilk
  • 2 tablespoons vegetable oil
  • ¼ cup maple syrup

Preparation

  1. In a bowl, mix the flour, sugar, baking powder, baking soda, sugar, and salt. Add the egg, buttermilk, and oil and beat until smooth.
  2. Heat a lightly greased skillet over medium-low heat. Add ¼ of the mixture and spread in an even circle. Cook for about 2 minutes or until golden brown. Flip and cook for 1–2 minutes more or until golden brown. Repeat with the remaining mixture.
  3. Serve warm drizzled with maple syrup.

Nutrition Facts per serving

Calories 317, fat 9 g, sodium 565 mg, carbs 51 g, sugar 19 g, protein 8 g,

 

 

Waffle House Fiesta Omelet Copycat Recipe

One of the easiest and fastest omelet recipes for breakfast. Super healthy veggies make a nice combo with eggs and seasoning.

Serves 1 | Prep. time 10 minutes | Cooking time 5 minutes

Ingredients

  • 3 large eggs
  • 2 tablespoons butter (divided)
  • 1 tablespoon diced onions
  • ¼ cup diced hickory smoked ham
  • 1 tablespoon diced jalapeño peppers
  • 1 tablespoon diced tomatoes
  • 2 slices American cheese

Preparation

  1. In a nonstick skillet, warm 1 tablespoon of the butter over medium-low heat. Add the onions and stir-fry for 1–2 minutes until tender and fragrant. Add the jalapeños and ham and cook until warmed through about 2 minutes. Set the ham mixture aside in the skillet.
  2. Whisk the eggs in a small bowl.
  3. In another skillet, warm the remaining butter over medium heat. Add the egg mixture and cook for 1–2 minutes or until set. Place the ham mixture on 1 side of the omelet. Place the cheese slices and tomatoes on top of the ham. Fold the other side over. Turn off the heat and let the omelet rest in the skillet for 1–2 minutes to melt the cheese.
  4. Transfer the omelet to a plate and serve.

Nutrition Facts per serving

Calories 306, fat 21 g, sodium 861 mg, carbs 12 g, sugar 9 g, protein 19 g

 

 

Cracker Barrel Cheese Grits Copycat Recipe

Start your day with this warming and delicious batch of grits. These baked grits are perfect for a warm and hearty breakfast.

Serves 8 | Prep. time 10 minutes | Cooking time 45 minutes

Ingredients

  • Cooking spray
  • 1 quart water
  • 1 cup uncooked old-fashioned grits
  • ½ teaspoon salt
  • 2 large eggs, lightly beaten
  • ½ cup 2% milk
  • ¼ cup butter, melted
  • 1 cup cheddar cheese, shredded
  • 1 tablespoon Worcestershire sauce
  • ⅛ teaspoon cayenne pepper
  • ⅛ teaspoon paprika

Preparation

  1. Preheat the oven to 350°F (177°C). Grease a 2-quart baking dish with cooking spray.
  2. In a large saucepan, bring the water to a boil. Stir in the grits and salt. Reduce heat to low and simmer, covered, for 5–7 minutes or until thickened. Set aside to cool slightly.
  3. Meanwhile, in a bowl, beat the eggs, milk, and butter until well combined. Slowly add the milk mixture to the grits, stirring continuously until well combined. Add the cheese, Worcestershire sauce, and cayenne pepper and stir to combine.
  4. Transfer the mixture to the prepared baking dish and sprinkle it with paprika.
  5. Bake for 30–35 minutes or until bubbly. Remove from heat and set aside for about 10 minutes before serving.

Nutrition Facts per serving

Calories 210, fat 12.3 g, sodium 321 mg, carbs 17 g, sugar 1 g, protein 8 g

 

 

Denny’s Hash Browns Copycat Recipe

Denny’s Hash browns are crispy and full of flavor and are a favorite side. You can make these at home. For a shortcut, use frozen shredded-style hash brown potatoes.

Serves 4-6 | Prep. time 15 minutes | Chill time 12-24 hours | Cooking time 10 minutes

Ingredients

  • 2 pounds white potatoes like Russet or 2 pounds frozen shredded potatoes
  • 2 teaspoons all-purpose flour
  • 1 teaspoon cornstarch
  • 1 teaspoon salt
  • ½ teaspoon white pepper
  • Vegetable oil for frying
  • Sour cream for serving

Preparation

  1. If you are using frozen shredded hash browns, skip the first 3 steps.
  2. Cook the potatoes in the microwave for 6-8 minutes or until just cooked, they should still have a bite to them. Or you can wrap each potato in foil and bake in the oven at 400ºF (204ºC) for about 50 minutes. They should be cooked through but still, have a bite to them. Let cool completely.
  3. Place in an airtight container and refrigerate for 12-24 hours
  4. Peel the potatoes. Grate the potatoes with a grater over a bowl or in a food processor. Add to a bowl and season with salt and pepper. Add the flour and mix to coat. Layer the shredded potatoes on a baking sheet and place them in the freezer for 10-15 minutes.
  5. Warm 3-4 tablespoons of vegetable oil in a deep and heavy-bottomed skillet over medium heat. The oil should be simmering and about 350ºF (177ºC).
  6. Remove the potatoes from the freezer. Add some of the potatoes in a single layer to the hot oil and cover the skillet with a lid. Fry the potatoes until golden on both sides, about 3-5 minutes per side. Add some oil for the next batch as needed
  7. Taste and season with salt and pepper to taste. Serve warm as a side dish.

Nutrition Facts per serving

Calories 170, fat 12 g, sodium 360 mg, carbs 15 g, sugar 3 g, protein 1 g

 

 

***These recipes and more can be found in Lina Chang’s Breakfast Copycat Recipes: Making Popular Restaurants’ Most Iconic Breakfast Dishes at Home. To get your copy, click on the cover below or click here.

To download a copy of the feature recipes, click here.

Vintage Slow Cooker Recipes That Are Still Amazing Today!

Book Name : Vintage Slow Cooker Recipes That Are Still Amazing Today!
Buy Now

Go down memory lane with these classic vintage crock pot recipes from our childhood! In this blog post, let’s try these selected vintage slow cooker recipes that have been forgotten over time but are still delicious and perfect for a comforting meal or even for Easter day.

Lamb Shanks

I found this recipe card in my mother’s recipe box, it was written on an old piece of paper in 1964 with plenty of notes. It’s simply delicious and easy to make.

Serves 4 | Prep. time 30 minutes | Cooking time 6–8 hours

Ingredients

  • 6–8 lamb shanks
  • 2 tablespoons olive oil
  • 1 white onion, diced
  • 2 carrots, diced small
  • 4 cloves garlic, chopped
  • Salt and pepper to taste
  • 2 cups beef stock
  • 2 cups tomato sauce
  • 2 tablespoons tomato paste
  • 2 beef bouillon cubes, crushed
  • 1 teaspoon thyme leaves, finely chopped
  • 1 teaspoon rosemary, finely chopped
  • 3 tablespoons parsley, finely chopped
  • 1 bay leaf
  • ¼ cup flour
  • 1 cup red wine
  • Mashed potatoes for serving

Directions

  1. Trim any excess fat off the shanks and pat them dry.
  2. Heat the oil in a skillet over medium-high heat and sear the meat. Transfer the pieces to the slow cooker as they are ready.
  3. While the meat is browning, combine the remaining ingredients EXCEPT for the flour and wine in the slow cooker.
  4. When the meat has all been browned, sprinkle the flour into the fat and stir, cooking a minute or two. Gradually add the wine and deglaze the pan. Mix until smooth and add to the slow cooker. Mix gently.
  5. Cover and cook on HIGH for 6 hours or on LOW for about 8 hours or until the meat is tender. Discard the bay leaf.
  6. Transfer the sauce to a saucepan and let it simmer, and reduce for 15 minutes.
  7. Once done, serve the lamb shanks with a side of mashed potatoes.

Nutrition per serving

Calories 956, fat 59 g, carbs 16 g, protein 78 g, sodium 1168 mg

 

 

Apricot Chicken

A 1970s classic, this Apricot Chicken recipe appeared in a magazine called The Arizona Sun. And with the rising popularity of the slow cooker during that time, it’s not surprising to find a recipe for this one with the use of a slow cooker.

Serves 4 | Prep. time 15 minutes | Cooking time 6 hours

Ingredients

  • 1 tablespoon canola oil
  • 4 skinless chicken breasts or 8 thighs, sliced and boneless
  • Salt and pepper to taste
  • ¾ cup orange marmalade
  • 1 cup orange juice
  • 1 (15-ounce) can apricot halves, drained
  • ¼ cup brown sugar
  • 1 packet French onion soup mix
  • 2 tablespoons cornstarch

Sides

  • Steamed rice
  • Steamed broccoli
  • Fresh thyme sprigs

Directions

  1. Place the chicken in a hot skillet with the oil and season with salt and pepper. Cook for 3 minutes on each side, until golden brown.
  2. Meanwhile, add the remaining ingredients EXCEPT for the cornstarch to the slow cooker and mix to combine.
  3. Once all the chicken is done, shift it to the slow cooker. Spoon some sauce over it.
  4. Cover and cook for 6 hours on LOW.
  5. Transfer the chicken to a plate and cover.
  6. Mix the cornstarch with a bit of water and add it to the sauce. Stir to thicken.
  7. Serve the chicken with a generous portion of sauce and sides of your choice.

Nutrition per serving

Calories 889, fat 23 g, carbs 75 g, protein 89 g, sodium 335 mg

 

 

Balsamic Brussels Sprouts

According to historians, brussels sprouts originated in Rome, but they became popular as a vegetable crop during the 16th century in Belgium. This recipe is so simple, yet they taste like a lot of effort was required.

Serves 4 | Prep. time 30 minutes | Cooking time 2–4 hours 

Ingredients

  • 2 pounds Brussels sprouts, cleaned and halved
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Parmesan cheese, for serving

For the balsamic vinegar reduction

  • ½ cup balsamic vinegar
  • 2 tablespoons brown sugar

Directions

  1. Place the Brussels sprouts and olive oil in the slow cooker and mix to coat. Season to taste with salt and pepper.
  2. Cover and cook on LOW for 3–4 hours or on HIGH for 2 hours.
  3. Meanwhile, prepare the balsamic reduction. Combine the vinegar and sugar in a saucepan and bring them to a simmer. Cook on low heat until it reduces by half.
  4. Once the Brussels sprouts are done, place them on a serving plate. Sprinkle with Parmesan and drizzle with vinegar reduction.

Nutrition per serving

Calories 317, fat 19 g, carbs 24 g, protein 18 g, sodium 382 mg

 

 

Pepper Steak

This is my Great Aunt Eunice’s personal spin inspired by the Chinese-American dish of the same name.

Serves 4-6 | Prep. time 20 minutes | Cooking time 4 hours 15 minutes

Ingredients

  • 2 pounds sirloin steaks, sliced into strips
  • 1 tablespoon steak spice
  • ¼ cup all-purpose flour
  • 2 tablespoons butter
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 1 large white onion, diced
  • 2 cups beef broth
  • 1 tablespoon lemon juice
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon white sugar
  • Salt and pepper to taste
  • 2 tablespoons cornstarch + 2 tablespoons water
  • Cooked rice, for serving

Directions

  1. Season the steak with steak spice and sprinkle it with flour.
  2. Heat a large skillet over medium-high heat and melt the butter. Cook the steaks until browned on both sides.
  3. Meanwhile, combine the remaining ingredients in the slow cooker EXCEPT for the cornstarch and water.
  4. Place the steaks in the slow cooker and mix to coat.
  5. Cover and cook for 4 hours on HIGH.
  6. Remove the steak to a plate and cover it to keep it warm. Taste and adjust seasoning with salt and pepper if needed.
  7. Combine the cornstarch and water and mix it into the sauce in the slow cooker. Cook until thickened, about 10 minutes.
  8. Add the beef mixture back into the cooker and stir to coat. Continue cooking for 5 minutes or until warm.
  9. Serve warm with cooked rice.

Nutrition per serving

Calories 636, fat 35 g, carbs 27 g, protein 49 g, sodium 572 mg

 

 

Ham and Bean Soup

In the 1930s, everyone relied on beans and cured meats. This hearty soup is one way they were commonly combined.

Serves 4 | Prep. time 15 minutes | Cooking time 8 hours 

Ingredients

  • 2 carrots, scrubbed and cut into chunks
  • 2 celery stalks, roughly chopped
  • 1 ham bone
  • 12 ounces leftover ham, cubed
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 (15-ounce) can cannellini beans, rinsed and drained
  • ¼ cup tomato paste
  • 3 thyme sprigs
  • 2 bay leaves
  • 6 cups water
  • Salt and pepper, to taste
  • Dinner rolls, for serving

Directions

  1. In the slow cooker, combine all the ingredients and mix well.
  2. Cover and cook on LOW for 6 hours.
  3. Remove the ham bone and separate any remaining meat. Add the meat to the soup and discard the bone.
  4. Remove the thyme stems and bay leaves. Taste and adjust the seasonings as desired.
  5. Serve hot with fresh dinner rolls.

Nutrition per serving

Calories 302, fat 7 g, carbs 22 g, protein 31 g, sodium 1219 mg

 

 

Berry Cobbler

Another cobbler recipe is a personal favorite of mine. It is one of the desserts my mother loved to make when she first got a slow cooker. Until today, this recipe has never failed me.

Serves 6 | Prep. time 30 minutes | Cooking time 2 hours

Ingredients

  • 1¼ cups all-purpose flour, divided
  • 1½ cups sugar, divided
  • 1 teaspoon baking powder
  • 1 large egg
  • 2 tablespoons butter, melted
  • ¼ cup milk
  • 2 cups fresh blackberries
  • 2 cups fresh blueberries
  • Vanilla ice cream, for serving

Directions

  1. Butter the inside of the slow cooker.
  2. In a small bowl, combine 1 cup of flour, 2 tablespoons of sugar, and the baking powder. Mix well.
  3. In a separate bowl, combine the egg, butter, and milk. Add the wet ingredients to the dry and mix just to combine.
  4. Spread the batter evenly in the slow cooker.
  5. Toss the berries with the remaining flour and sugar, and pour over the batter.
  6. Cover, and cook on HIGH for 2 hours or until set.
  7. Serve with a scoop of vanilla ice cream.

Nutrition per serving

Calories 555, fat 9 g, carbs 113 g, protein 6 g, sodium 29 mg

 

**These recipes and more can be found in Louise Davidson’s Slow Cooker Forgotten Recipes: Old-Fashioned Crock Pot Classics That Are Still Amazing Today! To get your copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.

Vintage Recipes that Still Amaze Today!

Book Name : Vintage Recipes that Still Amaze Today!
Buy Now

Check out these vintage recipes our mothers and Grandmothers made back in the day. They still rock today with so much flavor and are easy to make.

Hot Cross Buns

When Easter is around the corner, hot cross buns always hit the shelves. This retro recipe for the traditional yeasted sweet buns studded with currants or raisins dates back to 1912, but their origin dates back to the 12th century when an Anglican monk is believed to have marked crosses on top of buns in honor of Good Friday. Around the 16th century, the buns gained popularity in England to become the symbol of Easter weekend. Superstitious people also believed that the buns carried magical and medicinal properties. Some also believed that the buns prepared on Good Friday would never go stale!

Serves 12 | Prep. time 10–16 minutes | Cooking time 20 minutes

Ingredients

  • 2 tablespoons butter
  • ½ teaspoon salt
  • 1 cup scalded milk
  • ¼ cup sugar
  • 2 eggs, beaten
  • ¾ teaspoon cinnamon
  • ½ yeast cake
  • 3 cups flour
  • ¼ cup currants or ¼ raisins, stoned and quartered

Directions

  1. Dissolve the yeast cake with ¼ cup lukewarm water in a mixing bowl.
  2. Add the butter, sugar, and salt to another mixing bowl. Mix well.
  3. Add the milk, 1 beaten egg, and the dissolved yeast cake; mix well.
  4. Add the cinnamon and flour; mix thoroughly.
  5. Add the raisins and stir to combine; cover and allow to rise overnight at room temperature.
  6. Shape into12 large biscuits; arrange them 1 inch apart on a greased baking pan.
  7. Set aside to rise.
  8. Preheat the oven to 350°F (175°C).
  9. Brush the remaining beaten egg on top and bake for 20 minutes until golden brown.
  10. Remove from the oven and allow to cool before using ornamental frosting to make cross shapes on top.

 

Creamed Clam Chowder

This comforting chowder is simple to prepare, but that doesn’t mean it compromises on deliciousness. It does taste yum despite its simplicity, which works in its favor. Make this classic recipe from the 1910s and soothe your tiredness with its comforting warmth.

Serves 4–5 | Prep. time 5–10 minutes | Cooking time 8–10 minutes

 Ingredients

  • 1 (10¾-ounce) can condensed cream of potato soup, undiluted
  • 1 (10¾-ounce) can condensed cream of celery soup, undiluted
  • 2 (6½-ounce) cans minced/chopped clams, drained
  • 2 cups half-and-half cream
  • ¼ teaspoon ground nutmeg
  • Pepper to taste

Directions

  1. Add all of the ingredients to a medium saucepan or skillet.
  2. Stir and heat over medium heat until the clams are cooked well.
  3. Serve warm.

 

Chicken and Mushroom Casserole

Three words perfectly describe this retro casserole—simple, quick, and delicious. Even if you have a picky palate, this chicken casserole won’t disappoint you. This is one easy weeknight dinner for the whole family.

Serves 4 | Prep. time 4–10 minutes | Cooking time 46 minutes

Ingredients

  • ½ cup low-sodium chicken broth or water
  • ¼ teaspoon garlic powder
  • ¼ teaspoon pepper
  • ½ teaspoon dried thyme
  • ½ teaspoon salt
  • 1 (10½-ounce) can condensed cream of mushroom soup
  • ½ pound boneless, skinless chicken breasts, diced into bite-sized pieces
  • ½ cup milk
  • 1 cup fresh mushrooms, sliced
  • 1½ cups dry uncooked penne pasta or other cut pasta
  • ½ cup grated mozzarella cheese
  • ¼ cup sour cream
  • Garnish (optional)
  • Chopped fresh parsley
  • Grated parmesan cheese

Directions

  1. Preheat the oven to 425°F (220°C). Grease an 8-inch-square baking dish with some cooking spray.
  2. Add the milk, chicken broth, condensed soup, salt, thyme, garlic powder, and pepper to a mixing bowl. Mix well.
  3. Add the pasta, chicken, and mushrooms.
  4. Pour into the baking dish, cover with foil, and bake for 35–40 minutes until the pasta is cooked well.
  5. Stir; add sour cream and combine well. Top with mozzarella cheese.
  6. Bake for 5 more minutes, uncovered, until the cheese melts.
  7. Serve warm.

 

Baked Beef Three Bean

My aunt gets the credit for this three-bean recipe that is fulfilling in every sense. Mixed with bacon and ground beef, this vintage recipe was a great hit at barbeque parties and church picnics.

Serves 12 | Prep. time 14–20 minutes | Cooking time 60 minutes

Ingredients

  • 5 bacon strips, diced
  • ½ cup diced onion
  • ½ pound ground beef
  • 2 (16-ounce) cans pork and beans, undrained
  • 1 (16-ounce) can butter beans, rinsed and drained
  • 1 (16-ounce) can kidney beans, rinsed and drained
  • 1 cup canned or frozen corn
  • ¼ cup sugar
  • ¼ cup ketchup
  • ⅓ cup packed brown sugar
  • 2 tablespoons molasses
  • 2 tablespoons prepared mustard
  • ¼ cup barbecue sauce
  • ½ teaspoon chili powder
  • ½ teaspoon salt

Directions

  1. Preheat the oven to 350°F (175°C).
  2. Add the bacon to a medium saucepan or skillet.
  3. Cook over medium heat until crispy. Crumble.
  4. Add the onion and stir-cook until softened. Add the beef and stir-cook until evenly brown and no longer pinkish.
  5. Add the barbecue sauce, sugars, ketchup, mustard, molasses, chili powder, and salt; stir well.
  6. Add the beans and corn. Stir again.
  7. Grease a 2½-quart baking dish with some cooking spray.
  8. Add the beef mixture and bake for 55–60 minutes until the beans are cooked well.
  9. Serve warm.

 

Pineapple Glazed Ham

Presenting the all-time popular recipe from McCall’s Great American Recipe Card Collection. This vintage recipe brings alive tropical flavors to savor.

Serves 6 | Prep. time 10 minutes | Cooking time 49- minutes

Ingredients

  • ¼ cup dry white wine
  • 1 (2-pound) boneless ham
  • 3 canned pineapple slices
  • Maraschino cherries

Glaze

  • ½ teaspoon dry mustard
  • ½ cup pineapple preserves
  • Dash ground cloves

Directions

  1. Add the glaze ingredients to a mixing bowl. Mix well.
  2. Preheat the oven to 350°F (175°C). Grease a baking dish with some cooking spray.
  3. Place the ham in the baking dish and bake for 10 minutes.
  4. Pour the wine on top and bake for 20 more minutes.
  5. Brush the ham with the glaze mixture. Place the pineapple slices on the ham with toothpicks and decorate with cherries
  6. Bake for 16–20 minutes until the glaze is slightly browned.

 

Orange Roly Poly

Orange Roly Poly rocked the 1920s with its amazing sweet citrus taste that melts in your mouth. You can slightly update the recipe by using your choice of dough instead of biscuit dough; it still works like a charm.

Serves 4 | Prep. time 10 minutes | Cooking time 1 hour 30 minutes

Ingredients

  • 1 orange
  • 1 package biscuit dough
  • Sugar to taste

Directions

  1. Roll the biscuit dough over a baking sheet.
  2. Peel the orange, slice, and remove the seeds. Place all the orange slices over the dough; sprinkle sugar on top.
  3. Gradually roll up the dough. Pinch the edges together.
  4. Place the dough on a piece of cloth and tie it up.
  5. Boil water in a saucepan; drop the tied-up cloth in it and continue to boil for about 90 minutes.
  6. Slice the dough into pieces and serve with your choice of sauce, preferably orange or lemon-flavored.

 

All Recipes are Louise Davidson’s cookbook Vintage Recipes Vol. 3: Timeless and Memorable Old-Fashioned Recipes from Our Grandmothers. To learn more, click here or on the cover.

To print or download these recipes, click here.

Delicious and Easy Muffin Recipes

Book Name : Delicious and Easy Muffin Recipes
Buy Now

Whether it’s for a delicious and effortless breakfast or snack, check out these quick and easy muffin recipes that will satisfy your cravings in no time!

Oatmeal Raisin Muffins

Makes 12 | Prep time 10 minutes | Cooking time 15 minutes

Ingredients

  • 1 ½ cups all-purpose flour
  • 1 cup old-fashioned oats
  • 1 ½ teaspoons baking powder
  • Pinch of salt
  • 2 large eggs, room temperature
  • ⅔ cup brown sugar
  • ½ cup vegetable oil
  • ½ cup whole milk
  • 1 cup raisins
  • Cooking spray or vegetable oil for greasing (optional)

Directions

  1. Preheat the oven to 350°F (177°C).
  2. Line a muffin pan with muffin liners or grease each hole with cooking spray or vegetable oil.
  3. In a mixing bowl, mix the flour, oats, salt, and baking powder.
  4. In another large bowl, with the help of a spatula, mix in the vegetable oil, eggs, light brown sugar, and whole milk.
  5. Add the dry ingredients to the wet ingredients and mix until combined. Be careful not to overmix the batter.
  6. Stir in the raisins.
  7. Transfer the batter to the muffin pan, filling the liners just ¾ full to allow room for the muffins to rise.
  8. Bake in the oven for about 12-15 minutes or until a toothpick inserted in the center comes out clean.
  9. Remove from the oven and let the muffins rest in the pan for 5 minutes. Then, transfer to a wire rack to cool down.
  10. Serve and enjoy.

Nutrition (per serving)

Calories 275, fat 11.3 g, carbs 39.2 g, protein 5 g, sodium 32 mg

 

 

Nutella™ Muffins

Makes 12 | Prep time 10 minutes | Cooking time 15 minutes

Ingredients

  • ¾ cups all-purpose flour
  • ½ cup cocoa powder
  • ¾ cup granulated sugar
  • ½ cup chocolate hazelnut spread like Nutella™
  • ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • ⅓ cup vegetable oil
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • ½ cup whole milk
  • Cooking spray or vegetable oil for greasing (optional)

Directions

  1. Preheat the oven at 350°F (177°C).
  2. Line a muffin pan with muffin liners or grease each hole with cooking spray or vegetable oil.
  3. In a mixing bowl, mix the flour, baking powder, and baking soda.
  4. In another large bowl, with the help of a hand mixer, beat in the butter, Nutella, and granulated sugar until creamy and fluffy. It will take around 7 minutes.
  5. Stir in the eggs, one at a time, mixing well between each addition.
  6. Then alternatively add the whole milk with the dry ingredients and mix until combined. Be careful not to overmix the batter.
  7. Stir in the vanilla extract.
  8. Transfer the batter to the muffin pan, filling the liners just ¾ full to allow room for the muffins to rise.
  9. Bake in the oven for about 12-15 minutes or until a toothpick inserted in the center comes out clean.
  10. Remove from the oven and let the muffins rest in the pan for 5 minutes. Then, transfer to a wire rack to cool down.
  11. To make them even more special, spread just a teaspoon of Nutella on top of each muffin just right before serving.

Nutrition (per serving)

Calories 191, fat 9.6 g, carbs 25 g, protein 3.2 g, sodium 71 mg

 

 

Blueberry Crunch Muffins

Makes 6 | Prep time 20–30 minutes | Cooking time 30 minutes

Ingredients

Topping

  • ⅓ cup all-purpose flour
  • ⅓ cup coarse or raw sugar
  • ¼ cup unsalted cold butter, cut into four pieces

Muffins

  • ¾ cup sugar
  • 1½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ⅓ cup vegetable oil
  • ½ teaspoon salt
  • 1 large egg
  • ⅓ cup buttermilk
  • 1 cup frozen wild blueberries
  • 2 teaspoons vanilla extract
  • Cooking spray or vegetable oil for greasing (optional)

Directions

  1. Preheat the oven to 400°F (204°C). Line a muffin pan with muffin liners or grease each hole with cooking spray or vegetable oil.
  2. To make the topping, add the flour, sugar, and cold butter to a mixing bowl. Mix well to form crumbs.
  3. To make the muffins, add the flour, sugar, baking powder, and salt to another mixing bowl. Mix well.
  4. Add the oil and eggs; whisk to mix well. Add the buttermilk and vanilla; mix again. Add a little more buttermilk if desired.
  5. Add the dry ingredients to the wet ingredients and mix until combined. Add the blueberries and mix again.
  6. Transfer the batter to the muffin pan, filling the liners just ¾ full to allow room for the muffins to rise.
  7. Bake in the oven for about 12-15 minutes or until a toothpick inserted in the center comes out clean.
  8. Remove from the oven and let the muffins rest in the pan for 5 minutes. Then, transfer to a wire rack to cool down.
  9. Let cool on a wire rack; serve warm.

Nutrition (per serving)

Calories 213, fat 8.8 g, carbs 31.5 g, protein 3.2 g, sodium 175 mg

 

 

Carrot Walnut Muffins

Makes 14 | Prep time 10 minutes | Cooking time 20 minutes

Ingredients

  • 1 ¼ cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ cup vegetable oil
  • ½ cup granulated sugar
  • ½ cup light brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs, room temperature
  • 1 ½ cups carrots, grated
  • ⅓ cup walnuts, chopped
  • ¼ cup raisins
  • Cooking spray or vegetable oil for greasing (optional)

Directions

  1. Preheat the oven to 350°F (177°C).
  2. Line a muffin pan with muffin liners or grease each hole with cooking spray or vegetable oil.
  3. In a mixing bowl, mix the flour, cinnamon, and baking soda.
  4. In another large bowl, with the help of a hand mixer, mix the oil, granulated sugar, light brown sugar, eggs, and carrots.
  5. Then add the dry ingredients and mix until combined. Be careful not to overmix the batter. Stir in the chopped walnuts and raisins.
  6. Transfer the batter to the muffin pan, filling the liners just ¾ full to allow room for the muffins to rise.
  7. Bake in the oven for about 12-15 minutes or until a toothpick inserted in the center comes out clean.
  8. Remove from the oven and let the muffins rest in the pan for 5 minutes. Then, transfer to a wire rack to cool down.
  9. Serve and enjoy.

Nutrition (per serving)

Calories 214, fat 11.2 g, carbs 26.4 g, protein 3.2 g, sodium 117 mg

 

 

Lemon Poppy Seed Muffins

Makes 12 | Prep time 10 minutes | Cooking time 15 minutes

Ingredients

  • 1½ cups all-purpose flour
  • 1½ teaspoon baking powder
  • Pinch of salt
  • ½ cup vegetable oil
  • ⅔ cup granulated sugar
  • ⅓ cup lemon juice
  • Zest of 1 lemon
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ¾ cup whole milk
  • ½ cup poppy seeds
  • Cooking spray or vegetable oil for greasing (optional)

Directions

  1. Preheat the oven to 350°F (177°C).
  2. Line a muffin pan with muffin liners or grease each hole with cooking spray or vegetable oil.
  3. In a mixing bowl, mix the flour, salt, and baking powder
  4. In another large bowl, with the help of a wire whisk, mix in the vegetable oil and the granulated sugar. Fold in the lemon juice and lemon zest.
  5. Stir in the eggs and mix until combined. Then, stir in the whole milk.
  6. Then add the dry ingredients and mix until combined. Be careful not to overmix the batter. Stir in the vanilla extract and poppy seeds.
  7. Transfer the batter to the muffin pan, filling the liners just ¾ full to allow room for the muffins to rise.
  8. Bake in the oven for about 12-15 minutes or until a toothpick inserted in the center comes out clean.
  9. Remove from the oven and let the muffins rest in the pan for 5 minutes. Then, transfer to a wire rack to cool down.
  10. Serve and enjoy.

Nutrition (per serving)

Calories 239, fat 13.5 g, carbs 25.6 g, protein 4.7 g, sodium 39 mg

 

 

Gouda Sausage Muffins

Makes 4 | Prep time 10 minutes | Cooking time 35 minutes

Ingredients

  • 1 pound ground breakfast sausage
  • 3 cups all-purpose baking mix
  • 2 cups Gouda cheese, cut into small cubes
  • 1 cup sour cream
  • 1 cup chicken stock or water
  • 1 teaspoon salt
  • 1 teaspoon black pepper

Directions

  1. Preheat oven to 375°F (191°C).
  2. In a large skillet, brown the sausage over medium heat until cooked through, approximately 7 minutes.
  3. Transfer the sausage to a large bowl and add the baking mix and Gouda cheese. Mix well.
  4. In a smaller bowl, mix together the sour cream and chicken stock.
  5. Make a well in the center of the sausage mixture and pour the sour cream mixture into the center of it. Slowly incorporate the sour cream mixture while mixing. Season with salt and pepper, if desired.
  6. Spoon the sausage mixture into lightly oiled muffin pans. Place in the oven and bake for 25-30 minutes or until golden brown and set in the center.
  7. Remove from the oven and let the muffins rest in the pan for 5 minutes. Then, transfer to a wire rack to cool down.
  8. Serve warm or slightly cooled.

Nutrition (per serving)

Calories 144, fat 10 g, carbs 1 g, protein 13 g, sodium 411 mg

 

 

 

***These recipes and more can be found in Louise Davidson’s Wicked Good Muffins. To get your copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.

Delicious Make-Ahead One-Pot Recipes

Book Name : Delicious Make-Ahead One-Pot Recipes
Buy Now

Simplify your life and fill your freezer with these easy freezer meal recipes that are cooked in your Instant Pot!

Barbecue Chicken Buns

The sweet and tangy barbecue sauce makes these chicken sandwiches a family favorite.

Serves 4 | Prep. time 15 minutes | Cooking time 45 minutes

Ingredients

For the chicken

  • 1 pound boneless, skinless chicken breasts
  • 1 teaspoon Worcestershire sauce
  • ½ cup barbecue sauce
  • 1 cup teriyaki sauce
  • 2 tablespoons lemon juice
  • 4 garlic cloves, minced
  • Salt and black pepper, to taste
  • ½ cup water

For Serving

  • 4 hamburger buns

For the coleslaw 

  • 1 cup mayonnaise
  • ¼ cup apple cider vinegar
  • ½ cup sugar
  • 2 teaspoons mustard
  • 4 cups shredded cabbage

Directions

For Preparation

  1. Place the chicken in the Instant Pot and add the other ingredients.
  2. Lock the lid and set the timer manually for 20 minutes on high.
  3. When the cooking time is up, release the pressure naturally for 10 minutes and remove the lid.
  4. Remove the chicken and shred it with two forks, then mix it back into the sauce.

For Freezing

  1. When the mixture has cooled completely, transfer it to a large resealable bag or air-tight container.
  2. Freeze for up to two months.

For Serving

  1. Set your chicken mixture to thaw in your refrigerator the night before you intend to serve it.
  2. Combine the ingredients for the coleslaw and place it in the refrigerator, covered, until needed.
  3. Transfer the mixture to your Instant Pot directly from the fridge. If necessary, add ½ cup of water.
  4. Close the lid and set the vent to Sealing. Cook on the Manual/Pressure Cook setting with a cook time of zero. The chicken will be reheated as pressure builds in the Instant Pot. This will take about 10 minutes.
  5. Warm the buns if desired.
  6. Serve the chicken in the buns, topped with coleslaw.

Nutrition (per serving)

Calories 804, fat 30.6 g, carbs 89 g, sugar 52 g, protein 43.3 g, sodium 3891 mg

 

Simple Spiced Chili

A perfect blend of beef, chilies, and tomatoes makes this a tender and flavorful treat – and so easy in the Instant Pot.

Serves 6 | Prep. time 15 minutes | Cooking time 25 minutes

Ingredients

For the chili

  • 2 teaspoons olive oil
  • 2 pounds lean ground beef
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 (28-ounce) can diced tomatoes
  • 1 (20-ounce) can tomato sauce
  • ¾ cup beef broth
  • 2 tablespoons chili powder
  • 1 teaspoon smoked paprika
  • 2 teaspoons cocoa powder
  • 1 tablespoon cumin
  • Salt and black pepper to taste
  • 1 teaspoon brown sugar
  • 1 (14-ounce) can kidney beans
  • 1 (14-ounce) can pinto beans

For Serving

  • 1 cup shredded cheddar
  • ¼ cup tomatoes
  • 1 green onion, chopped
  • 1 cup sour cream

Directions

For Preparation

  1. Using sauté mode on the Instant Pot, warm the olive oil. Add the ground beef and cook, breaking it up with the spoon, until it is browned. Drain any excess fat.
  2. Add the onions and cook until they begin to soften, and then add the remaining ingredients.
  3. Close the lid and cook on the Manual/Pressure Cook setting for 15 minutes.
  4. Quick-release the steam.

For Freezing

  1. Once cooled completely, scoop the chili into a freezer-safe, airtight container.
  2. Label your container with the date of preparation and the number of servings.
  3. Place it in the freezer immediately. (Freezes well up to 2 months)

For Serving

  1. Set your chili to thaw in your refrigerator the night before you intend to serve it.
  2. Transfer it to your Instant Pot directly from the fridge.
  3. Close the lid and set the vent to Sealing. Cook on the Manual/Pressure Cooker setting with a cook time of zero. The chili will be reheated as pressure builds in the Instant Pot. This will take about 10–15 minutes, depending on the amount you are reheating.
  4. Serve hot, topped with shredded cheese, tomato, green onion, and sour cream.

Nutrition (per serving)

Calories 797, fat 46.4 g, carbs 49.0 g, sugar 15.3 g, protein 45.3 g, sodium 1424 mg

 

Meatballs and Penne Pasta

Tired of the same old pasta? Shake things up with this meatball dish.

Serves 6 | Prep. time 15 minutes | Cooking time 20 minutes

Ingredients

For the beef and pasta

  • 2 pounds precooked frozen meatballs, thawed
  • 1 pound penne pasta
  • 3 cups marinara sauce
  • 1 ½ cups diced tomatoes
  • 1 ½ cups low-sodium beef broth
  • 2 teaspoons Italian seasoning
  • 2 teaspoons garlic powder
  • 1 tablespoon dehydrated onion
  • 1 teaspoon salt
  • ½ teaspoon red pepper flakes

For Serving

  • ¾ cup grated Parmesan cheese

Directions

For Preparation

  1. In the Instant Pot, combine all the beef and pasta ingredients. Mix well.
  2. Lock the lid and set it to Seal/Manual. Cook for 10 minutes.
  3. When the cooking time is up, quick-release the pressure.

For Freezing

  1. When the beef and pasta have cooled completely, transfer them to a large resealable bag or air-tight container. (You can also make individual packets.)
  2. Record the date you prepared the meal and note the number of portions.
  3. Freeze for up to two months.

For Serving

  1. Set your beef mixture to thaw in the refrigerator the night before you intend to serve it.
  2. Transfer the mixture to your Instant Pot directly from the fridge. Stir and add a little water if needed to thin the sauce.
  3. Close the lid and set the vent to Sealing. Cook on the Manual/Pressure Cook setting with a cook time of zero. The meal will be reheated as pressure builds in the Instant Pot. This will take about 10 minutes.
  4. Serve hot with a generous amount of Parmesan.

Nutrition (per serving)

Calories 764, fat 17.9 g, carbs 131 g, sugar 10 g, protein 23.8 g, sodium 1411 mg

 

Instant Pot Lamb

Here is a simple recipe with divine flavors that you can bring to your dinner table in no time. The meat comes out so tender in the Instant Pot!

Serves 6 | Prep. time 10 minutes | Cooking time 35 minutes

Ingredients

For the stew

  • 2 pounds lamb, cubed
  • 1 small onion, diced small
  • ¼ cup sundried tomatoes
  • 1 packet brown gravy mix
  • 2 cups water

For Serving

  • Mashed potatoes, hot
  • Your choice of vegetable

Directions 

For Preparation

  1. Combine the stew ingredients in the Instant Pot.
  2. Using the Manual/Pressure Cook setting, cook for 20 minutes.
  3. Let the steam release naturally.

For Freezing

  1. When the meatballs and sauce have cooled completely, portion them out into freezer-safe airtight containers.
  2. Label your containers with the date of preparation and the number of servings in each.
  3. Freeze for up to three months.

For Serving

  1. Set your meatballs to thaw in the refrigerator the night before you intend to serve them. Thaw only the portions you need.
  2. Transfer the mixture to your Instant Pot. Set it to Manual/Pressure Cook setting with a cook time of zero minute. This will bring the meatballs to heat up quickly, then switch it over to the Keep Warm setting. This will take about 10 minutes, depending on the amount you are reheating.
  3. If needed, add boiling water to thin the sauce.
  4. Serve hot with mashed potatoes and your choice of vegetables.

Nutrition (per serving)

Calories 446, fat 35.6 g, carbs 4.3 g, sugar 2.5 g, protein 25.9 g, sodium 461 mg

 

Chickpea with Tomato Sauce

Try this Instant Pot Chickpea Parmesan for an incredibly simple change from the ordinary!

Serves 4 | Prep. time 15 minutes | Cooking time 55 minutes

Ingredients

To prepare ahead

  • 2 cups dry chickpeas
  • 4 cups vegetable broth
  • 4 cups marinara sauce

For Serving

  • Fresh basil
  • Grated cheese of your choice

Directions

For Preparation

  1. Dump the dry chickpeas, broth, and marinara sauce in the Instant Pot.
  2. Cook on high for 35 minutes.
  3. Release the steam naturally for 12 minutes.

For Freezing 

  1. Once the pressure is released, let the chickpeas cool.
  2. Transfer them to a resealable freezer bag and freeze them for up to a month.

For Serving 

  1. Thaw the chickpea mixture in the refrigerator for 24 hours.
  2. Add the mixture to the Instant Pot.
  3. Pour about a cup of water and cook on high for 20 minutes.
  4. Release the steam naturally for 10 minutes.
  5. Simmer to reduce liquid if necessary.
  6. Serve with cheese and garnished with fresh chopped basil.

Nutrition (per serving)

Calories 620, fat 14.1 g, carbs 96 g, sugar 33.5 g, protein 28.6 g, sodium 1812 mg

 

 

 

***These recipes and more can be found in Louise Davidson’s Freezer Meals for the Instant Pot: Delicious Make-Ahead One-Pot Recipes to Prep, Freeze, and Cook with a Multi-Cooker. To get your copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.

Quick and Easy Mediterranean Diet Recipes You Can Make in 30 Minutes or Less

Book Name : Quick and Easy Mediterranean Diet Recipes You Can Make in 30 Minutes or Less
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Check out these tasty and easy-to-make Mediterranean Diet dishes you can make in less than half an hour.

Spinach Egg Bake

Serves 4 | Prep. time 10 minutes | Cooking time 20 minutes

Ingredients

  • ⅓ cup extra-virgin olive oil
  • 1 medium yellow onion, finely chopped
  • 7 cups baby spinach
  • 4 large eggs, lightly beaten
  • ½ cup feta cheese, crumbled
  • ⅛ teaspoon sea salt, or to taste
  • ⅛ teaspoon black pepper, or to taste

Directions

  1. Preheat the oven to 350°F. Grease a flan dish.
  2. Heat the olive oil in a saucepan over medium heat. Sauté the onion until tender, about 2 minutes.
  3. Add the spinach and mix well. Season with salt and pepper. Cook until wilted, about 2 minutes
  4. Transfer the greens to the flan dish and sprinkle with the feta.
  5. Pour the eggs on top. Bake for around 20 minutes.
  6. Serve.

Nutrition (per serving)

Calories 325, fat 27.9 g, carbs 7.3 g, protein 11.2 g

 

 

Greek Style Herb Roasted Olives

Serve hot for the best taste, as the herbs reach their peak of flavor when hot.

Serves 4 | Prep. time 10 minutes | Cooking time 12 minutes

Ingredients

  • 2 cups black olives like Kalamata (you can remove the pits before roasting if you wish, but they’ll look better if you don’t)
  • 2 cloves garlic, minced
  • 1 tablespoon oregano
  • 1 teaspoon dry rosemary
  • 1 pinch or more red pepper flakes (optional)
  • 3 tablespoons olive oil
  • Sea salt and freshly ground black pepper to taste
  • 1 tablespoon lemon peels
  • Chopped parsley

Directions

  1. Preheat the oven to 425°F.
  2. Rinse and drain the olives.
  3. Mix the olives, garlic, oregano, rosemary, red pepper (flakes if using), and olive oil in a bowl.
  4. Spread the olives on a pan lined with aluminum foil or parchment paper. Season to taste with salt and black pepper. Roast for 12 minutes.
  5. Place in a serving bowl. Top with the fresh parsley and sprinkle with lemon peels.
  6. Serve warm or at room temperature.

Nutrition (per serving)

Calories 190, fat 19 g, carbs 4 g, protein 0 g, sodium 1019 mg

 

 

Chicken Shawarma

Serves 4 | Prep. time 15 minutes | Cooking time 15 minutes

Ingredients

  • 1½ pounds boneless, skinless chicken thighs
  • ¼ cup lemon juice
  • ¼ cup extra-virgin olive oil
  • 4 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 1 teaspoon turmeric
  • ½ teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • Chopped fresh parsley for serving (optional)

Directions

  1. Put the chicken in a resealable bag with all of the other ingredients except for the parsley.
  2. Refrigerate overnight.
  3. When ready to cook, preheat the oven to 450°F.
  4. Place the chicken on a greased baking tray and bake for 13 minutes.
  5. Set the oven to broil and cook for 2 minutes more.
  6. Top with parsley and serve.

Nutrition (per serving)

Calories 337, fat 21 g, carbs 4 g, protein 33 g, sodium 736 mg

 

 

Shrimp and Leek Pasta

Serves 4 | Prep. time 15 minutes | Cooking time 10 minutes

Ingredients

  • ½ pound uncooked whole-grain spaghetti or other favorite pasta
  • 1 pound peeled, deveined raw medium shrimp
  • ½ teaspoon pepper
  • ¾ teaspoon salt (divided)
  • 1½ tablespoons olive oil (divided)
  • 2 cups chopped leek (from 1 large leek)
  • 1 tablespoon chopped garlic (from 3 garlic cloves)
  • 2 cups (about 9 ounces) frozen baby sweet peas, thawed
  • ¼ cup heavy cream
  • 2 teaspoons lemon zest
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons chopped fresh dill

Directions

  1. Cook the pasta as per package instructions. Drain and reserve ½ cup of the cooking liquid. Set aside.
  2. Meanwhile, pat the shrimp dry and season with salt and pepper.
  3. Heat the olive oil in a saucepan. Cook the shrimp for 4 minutes. Set aside.
  4. Reduce heat and add the remaining oil, salt, garlic, and leek. Cook for 2 minutes.
  5. Add the cream, peas, lemon juice, lemon zest, and reserved cooking liquid. Simmer for 3 minutes.
  6. Add the shrimp and toss.
  7. Put the pasta in bowls and top with shrimp and sauce.
  8. Sprinkle with dill and serve.

Nutrition (per serving)

Calories 446, fat 13 g, carbs 59 g, protein 28 g, sodium 649 mg

 

 

Grilled Peaches with Sweet Cheese Filling

Grilled pineapple is quick and easy to prepare, and it is vitamin-rich and very low-calorie. Pineapples aid in digestion, help build strong bones, and may help boost the immune system—not to mention they are delicious!

Serves 6 | Prep. time 15 minutes | Cooking time 8 minutes

Ingredients

  • ¾ cup full-fat cottage cheese or ricotta cheese
  • 2 tablespoons honey
  • ½ teaspoon cinnamon
  • 6 peaches, pitted and peeled

Directions

  1. Prepare your grill—light the fire if you use charcoal, or fire up the gas grill to medium heat.
  2. Mix the cottage cheese, cinnamon, and the cottage. Set aside
  3. Peel and core the peaches.
  4. When the grill is hot enough, grill the peaches for about 1-2 minutes on each side or until grilled marked and warmed through.
  5. Remove the peaches from the grill and arrange them on a plate.
  6. Top each peach half with a spoonful of the honey and cheese mixture (about 1 tablespoon) and serve

Nutrition (per serving)

Calories 86, fat 1 g, carbs 18 g, protein 4 g, sodium 94 mg

 

 

 

***These recipes and more can be found in Madison Miller’s Effortless Mediterranean Diet Cookbook 30-Minute Meals: Quick and Easy Kitchen-to-Table Mediterranean Recipes. To get your copy, click on the cover below or click here.

To get a copy of the featured recipes, click here.

Delicious Japanese Takeout Recipes

Book Name : Delicious Japanese Takeout Recipes
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Flavorful, healthy, and easy to prepare! Check out these delicious Japanese takeout recipes you can make at home!

Dumplings (Gyoza)

Serves 10 | Prep. time 30 minutes | Cooking time 15 minutes

Ingredients

  • 1 (10-ounce) package wonton wrappers
  • 1 tablespoon vegetable oil
  • ¼ cup water

For filling

  • 1 tablespoon sesame oil
  • 2 cups cabbage, chopped
  • ½ small onion, chopped
  • 1 clove garlic, chopped
  • ¼ cup carrot, chopped
  • 1 cup minced pork (minced chicken, beef, or seafood may also be used)
  • 1 egg, beaten

Directions

  1. In a large skillet, heat the sesame oil over medium-high heat.
  2. In the sesame oil, sauté the cabbage, onion, garlic, and carrot until the cabbage is tender and translucent.
  3. Add the pork and egg, stirring constantly. Cook until the pork is browned. Remove from the heat and let it cool slightly.
  4. To make the dumplings, place about a tablespoon of filling on the center of each wrapper and fold it in half to enclose the filling. Moisten the inner edges and pinch to seal.
  5. In a large skillet, preheat the vegetable oil over medium-high heat.
  6. Fry the gyoza until lightly browned (about 1 minute per side).
  7. Add the water and cover the skillet. Let the dumplings steam until almost all the liquid has evaporated.
  8. Serve with soy dipping sauce or spicy soy dipping sauce.

 

 

California Maki

Serves 8-10 | Prep. time 30 minutes

Ingredients

  • 5 sheets nori
  • 1 large cucumber, peeled, seeded, cut lengthwise into long strips
  • 2-3 avocados, halved, pitted and cut into thin strips
  • Freshly squeezed lemon juice
  • Imitation crab sticks, cut lengthwise
  • Wasabi
  • Sesame seeds, if desired

Directions

  1. Sprinkle the avocado with lemon juice to prevent browning.
  2. Follow the steps for making sushi for an inside-out roll, up to step 3.
  3. For filling, arrange the strips of avocado and cucumber along the center of the rice, and top with crab meat.
  4. Proceed with succeeding steps up to step 5 (do not cut yet)
  5. Wrap the plastic wrap around the roll and set aside until ready to cut. Refrigerate for longer storage. Repeat with remaining nori sheets to make additional rolls.
  6. Roll in sesame seeds if desired. Cut into 6-8 rolls as desired.
  7. Serve with wasabi, soy sauce, and sushi ginger.

 

 

Mixed Vegetable Tempura

Serves 3-4 | Prep. time 20 minutes | Cooking time 15 minutes

Ingredients

  • 1 pound assorted vegetables such as:
  • Broccoli, cauliflower, or green beans, cut in 3-inch lengths
  • Sweet potatoes, sliced ¼-inch thick
  • Zucchini or eggplant, cut into 3-inch strips
  • Carrots, sliced ¼-inch thick
  • Others: onions, bell pepper, squash, lotus root, mushrooms
  • Basic tempura batter
  • 2 cups panko breadcrumbs
  • Oil for frying
  • Tempura sauce or mentsuyu for dipping

Basic tempura batter

  • ½ cup all-purpose flour
  • ½ cup cornstarch
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon garlic powder (optional)
  • 1 teaspoon onion powder (optional)
  • ½ teaspoon white pepper (optional)
  • 1 cup ice-cold water

Tempura sauce

  • 1 cup Dashi stock
  • ¼ cup mirin
  • ¼ cup soy sauce
  • ½ tablespoon sugar
  • ¼ cup daikon radish, peeled and grated

Directions

  1. Whisk ingredients for the batter in a bowl and keep it refrigerated until use (cold batter contributes to getting crispier results).
  2. To make the tempura sauce, mix the ingredients, except the daikon, together in a saucepan. Bring it to a boil. Remove it from heat and let it cool down. Add grated the daikon and set aside.
  3. Place the breadcrumbs in a shallow bowl.
  4. Dip the vegetables in the cool batter.
  5. Next, dip them in breadcrumbs, making sure to pack them well.
  6. Heat up the oil in a wok or fryer, at least 2 inches deep.
  7. While heating the oil, dip the vegetables in the batter and breadcrumbs a second time.
  8. Drop the vegetables into the hot oil one by one. Do not crowd.
  9. Cook until golden brown (about 2-3 minutes), and drain on paper towels.
  10. Serve with tempura sauce or mentsuyu for dipping.

 

 

Hotpot Beef with Noodles and Vegetables (Sukiyaki)

Serves 4 | Prep. time 10 minutes | Cooking time 3-5 minutes

Ingredients

  • 1 pound beef tenderloin or sirloin, very thinly sliced
  • 2 tablespoons beef suet, oil, or butter
  • 1 package shirataki (konjac yam) or cellophane noodles, washed, drained, and cut into 3-inch pieces
  • 8 shiitake mushrooms, destemmed
  • 1 enoki mushroom, trimmed
  • 1 leek, cut into 2-inch pieces
  • ½ head Chinese cabbage, cut into 2-inch pieces, stalks separated from leaves
  • 1 bunch chrysanthemum leaves (shungiku); or other leafy greens; torn from stalk
  • 1 grilled tofu, cut into bite-sized pieces
  • 4 pasteurized eggs (fresh and preferably free-range)

Sukiyaki sauce

  • ⅓ cup soy sauce
  • 3 tablespoons sake
  • 5 tablespoons sugar
  • ¾ cup water

Directions

  1. Follow the packaging instructions for the noodles. Some may need to be parboiled to remove an offensive odor. Submerge them in cold water in a pot and bring it to a boil. Immediately remove the noodles from the boiling water, drain and submerge in cool water. Drain again.
  2. To pasteurize your own eggs, submerge them in water at 140°F for 4 minutes (This is optional if you are sure that the eggs are fresh and you are used to eating raw egg). Remove them from the hot water.
  3. Combine the sukiyaki sauce ingredients in a bowl. Set it aside.
  4. Preheat an electric pan or skillet on the table for cooking ingredients. The meal is served hot, served straight from the pan.
  5. Arrange all ingredients on a large serving platter beside the skillet.
  6. Add the suet, oil, or butter to the skillet and fry the beef just until it is no longer pink.
  7. Push the beef to one side and pour in 2-3 tablespoons of sukiyaki
  8. When the sauce begins to boil, add the other ingredients. Traditionally, these are arranged in the skillet in an orderly manner; bunching each type of ingredient in a section of the pan.
  9. Start adding the tofu, mushrooms, and cabbage stalks.
  10. Next, add the noodles, making sure to place them away from the beef as the shirataki can cause the beef to toughen. Add the leafy greens and onions last, and more sauce, if needed.
  11. Place a lid over the skillet and let it simmer for 3 to 5 minutes.
  12. Meanwhile, crack one egg per person in a bowl and beat.
  13. Sukiyaki is eaten by dipping ingredients from the hotpot in raw beaten egg.
  14. Make sure the liquid does not dry up. Add more sauce or hot water to the pan when needed.
  15. Leftover sukiyaki broth is traditionally saved to make udon.

 

 

Chicken Teriyaki

Serves 4 | Prep. time 5 minutes | Cooking time 10 minutes

Ingredients

  • 2 boneless, skinless chicken breasts
  • Freshly ground black pepper
  • 2 teaspoons vegetable oil
  • 2 green onions, green and white parts, sliced

Teriyaki sauce

  • ¾ cup soy sauce
  • ¼ cup light brown sugar, packed
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon ginger, grated
  • 2 cloves garlic, minced

For slurry (optional)

  • 2 teaspoons water
  • 1 teaspoon cornstarch

Directions

  1. Mix the teriyaki sauce ingredients together in a bowl. Set it aside.
  2. Place the chicken breasts on a cutting board, smooth side facing up. Cover with plastic wrap and pound to flatten them to ½-inch thickness. Cut each piece in half. Season evenly with freshly ground pepper.
  3. Heat the oil in a large pan over medium-high heat. Cook the chicken until golden brown (about 3 to 4 minutes on each side).
  4. Pour the teriyaki sauce mixture over the chicken. Do not stir. Allow the chicken to absorb the sauce as it cooks. Flip the chicken pieces over, if needed. Ensure that the chicken is evenly cooked and that there are no pink areas, especially inside.
  5. Remove the chicken pieces with tongs and transfer them to a serving dish.
  6. Heat the sauce in the pan for 3 to 5 minutes longer for a thin sauce.
  7. For a thicker sauce, whisk together the slurry ingredients in a bowl. Whisk the sauce while pouring in the slurry. Keep mixing for about 30 seconds until thickened. Remove from the heat.
  8. Pour the sauce over the chicken.
  9. Best served with steamed rice.

 

 

Deep-Fried Breaded Pork Cutlet (Katsudon)

Serves 2 | Prep. time 5 minutes | Cooking time 20 minutes

Ingredients

  • 1 medium onion, thinly sliced
  • 2 large eggs, beaten
  • 2 servings steamed white rice, freshly cooked
  • Green onion, chopped, for garnish

For sauce

  • ½ cup dashi stock
  • 2 teaspoons sugar
  • 1 tablespoon soy sauce
  • 2 teaspoons mirin

Katsu or breaded cutlet 

  • 2 pieces boneless pork chops, pounded to ⅛-inch thickness (may be substituted with chicken breast or thigh, or beef)
  • Salt and pepper
  • Flour, for dusting
  • 1 egg, beaten (for coating)
  • 1 cup panko breadcrumbs
  • Cooking oil, for frying

Directions

  1. Whisk together the ingredients for the sauce in a bowl. Set aside.

For breaded cutlets

  1. Place the egg and panko in separate shallow bowls.
  2. Season the pork chops with salt and pepper. Dust lightly with flour.
  3. Heat up a skillet or wok and add the oil. Test if the oil is hot enough by dropping in a pinch of panko. The panko should sizzle.
  4. Dip the pork in the egg, followed by the panko. Press down on the breadcrumbs to make sure they stick well to the pork.
  5. Fry the breaded pork until golden brown (about 5 minutes on both sides).
  6. Remove from the pan and drain on paper towels. Cut the pork into ½-inch strips, but not all the way to the other one edge, so you can still pick it up as a whole piece.

For sauce and to assemble Katsudon

  1. Heat up another wok or skillet over medium heat. Add 1 tablespoon of oil that is used to fry the cutlets.
  2. Add the onions and sauté until slightly caramelized.
  3. Pour the sauce over the onions and bring it to a boil.
  4. Arrange the cutlets over the onions.
  5. Reduce the heat to low, and pour the eggs over the meat. Do not stir. At this point, fill 2 donburi bowls (or regular bowls) with hot rice and set them aside.
  6. When the egg has set, turn off the heat.
  7. Place the cutlets with sauce, onions, and egg over steamed rice and garnish with green onion.

 

 

***These recipes and more can be found in Lina Chang’s Japanese Takeout Cookbook Favorite Japanese Takeout Recipes to Make at Home: Sushi, Noodles, Rice, Salads, Miso Soups, Tempura, Teriyaki, and More. To get your copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.

Delicious and Easy One-Pot Slow Cooker Meals

Book Name : Delicious and Easy One-Pot Slow Cooker Meals
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Cooking a meal in a slow cooker is convenient and makes the food extra delicious. Check out these tasty one-pot crock pot everyday recipes!

Italian Meatball Soup

Serves 8

Ingredients

  • 2 (14½-ounce) cans Italian-style tomatoes, diced, undrained
  • 2 (12-ounce) bags of Italian-style turkey meatballs, thawed and cooked
  • 1 (15-ounce) can of black beans, rinsed, drained
  • 1 (14-ounce) can of seasoned chicken broth with roasted garlic
  • 1 (10-ounce) bag of frozen soup vegetables
  • Salt and pepper to taste
  • Some fresh oregano (optional)

Directions

  1. Mix everything except the oregano in a bowl.
  2. Transfer the mixture to your slow cooker and cook on LOW for 6 to 7 hours. You can also cook on HIGH for 3 to 3½ hours if you are in a hurry!
  3. Transfer to a bowl and sprinkle with oregano, if desired.
  4. Serve and enjoy.

 

Slow Cooked Lasagna

Serves 2

Ingredients

  • Cooking spray
  • ½ cup diced onions
  • 1 carrot, diced
  • 2 cup tomato sauce or marinara pasta sauce
  • 1 teaspoon dry oregano
  • 1 cup ricotta
  • ¼ cup freshly grated Parmesan cheese
  • 8 ounces of Mozzarella cheese, sliced
  • 8 ounces lean ground beef
  • 2 garlic cloves, minced
  • 1 celery stalk, diced
  • 1 teaspoon ground basil
  • Salt and pepper to taste
  • 1 egg
  • 6 ready-to-use lasagna noodles

Directions

  1. Coat the bottom of a large and deep skillet with cooking spray.
  2. Add the onions and garlic and fry for 1-2 minutes over medium heat.
  3. Add the brown ground beef, carrots, and celery and fry until the beef is browned about 3-4 minutes. Remove from heat.
  4. Add the tomato sauce or pasta sauce, basil, or oregano, and season to taste with salt and pepper. Stir a few times to combine all the ingredients.
  5. Lightly beat the egg, Ricotta, and Parmesan cheese in a small bowl.
  6. Lightly coat a 2-quart slow cooker.
  7. Spread a quarter of the beef and tomato sauce at the bottom of the 2-quart slow cooker.
  8. Top with two lasagna noodles, breaking them up if necessary to cover the sauce. Add half of the remaining beef and tomato sauce on top of the noodles. Top this layer with 2 more lasagna noodles. And then top with the ricotta mixture. Add the last two lasagna noodles and cover with the remaining beef and tomato sauce. Top with the Mozzarella slices
  9. Cover, and cook for 6-7 hours on LOW until the lasagna is bubbling and the noodles are soft.

 

 

Crock Pot Chicken Tikka Masala

Serves 6

Ingredients

  • 3 pounds chicken, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 3 tablespoons tomato paste
  • 1 teaspoon cumin powder
  • 1 cup heavy cream
  • 1 teaspoon salt
  • 1 cup tomatoes, diced
  • 1 onion, chopped
  • 1 teaspoon ground ginger
  • 2 teaspoons smoked paprika
  • ¼ cup garam masala
  • 1 cup coconut milk
  • Fresh coriander for topping

Directions

  1. Add the oil, chicken, and all the dry spices to the crock pot.
  2. Add the diced tomatoes, onion, ginger, garlic, tomato paste, salt, and coconut milk. Mix together thoroughly. Cook on low for 6 hours or high for 3 hours.
  3. Once the chicken is done, add in the heavy cream and mix.
  4. Garnish with some fresh coriander and cream.

 

 

Cajun Potatoes

Serves 4

Ingredients

  • 3 potatoes, cubed or wedged
  • 1 cup corn
  • 1–2 teaspoons of Cajun seasoning
  • Salt and pepper
  • 4 sausages, sliced
  • ½ cup vegetable broth
  • ½ teaspoon red pepper flakes

Directions

  1. Add all ingredients to the slow cooker.
  2. Cook on low for 7 hours, until potatoes are tender.

 

 

Brownie Cake

Serves 8

Ingredients

  • 1 (15 ¼-ounce) box of chocolate cake mix
  • 1 (3.8-ounce) box of instant chocolate pudding mix
  • 4 eggs
  • 1 cup water
  • 8 ounces of sour cream
  • 1 cup chocolate chips
  • ¾ cup oil

Optional Toppings

  • Vanilla ice cream
  • Chocolate syrup

Directions

  1. Whisk everything together until fully combined.
  2. Transfer the mixture to your crockpot and cook on LOW for 3 hours.
  3. Transfer the cake to a plate and cut it into serving-sized slices.
  4. Top with the optional toppings, if desired, and serve.

 

 

***These recipes and more can be found in Louise Davidson’s Slow Cooker Cookbook: Easy One-Pot Meal Crock Pot Recipes. To get your copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.

Easy and Delicious Recipes Made with the Help of Canned Soups!

Book Name : Easy and Delicious Recipes Made with the Help of Canned Soups!
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Try out these quick, easy, and delicious recipes you can make with canned soups!

Slow Cooker Bacon Potato Chowder

This bacon potato chowder is heavenly on a chilly autumn evening. You can serve it in a bread bowl if you’re feeling adventurous!

Serves 6 | Prep. time 10 minutes | Cooking time 4 hours

Ingredients

  • 6 slices bacon, chopped
  • 1 large onion, chopped
  • 4 (10 ¾-ounce) cans condensed cream of potato soup
  • 3 cups milk
  • 2 large white potatoes, peeled and diced
  • ½ cup sour cream
  • 2 cups shredded cheddar cheese, divided
  • ½ cup fresh chives, chopped
  • Black pepper

Directions

  1. In a 6-quart slow cooker, combine the bacon, onion, potato soup, milk, and potatoes.
  2. Cover and cook for 4 hours on HIGH.
  3. Stir in the sour cream and half the cheese until it melts.
  4. Garnish with the remaining cheddar, chives, and black pepper.

 

 

Tuscan Chicken Skillet

The sun of Tuscany shines through in this quick and easy skillet recipe with some Italian seasoning, sun-dried tomatoes, artichokes, and baby spinach in a creamy sauce.

Serves 4 | Prep. time 10 mins | Cooking time 25-30 minutes

Ingredients

  • 2 tablespoons olive oil, more if needed
  • 4 boneless chicken breasts, sliced into large strips
  • Salt and pepper to taste
  • 2 cloves garlic, minced
  • 2 (10 ¾-ounce) can condensed cream of chicken soup
  • 1 tablespoon Italian seasoning
  • 1 tablespoon tomato paste
  • 3 cups spinach
  • 1 cup sundried tomatoes, drained and chopped
  • 1 small jar marinated artichokes, drained and chopped
  • Parmesan cheese for serving

Directions

  1. In a large cast-iron or heavy-bottomed skillet warm the olive oil over medium heat.
  2. Season the chicken generously with salt and pepper.
  3. Cook the chicken for 4-5 minutes per side in the skillet or until cooked through.  Transfer it to a plate.
  4. Add the garlic to the skillet and sauté for 30 seconds. Add olive oil if needed.
  5. Stir in the soups, bring it to a boil, and let simmer for 5-6 minutes.
  6. Add the chicken and its juices back to the pan and stir in the Italian seasoning and tomato paste. Stir to coat well. Add the spinach, sun-dried tomatoes, and artichokes, cover, and cook for 4-5 minutes or until the spinach is wilted and the ingredients are warmed through.
  7. Serve chicken immediately with a drizzle of sauce and vegetables. Serve with parmesan cheese on the side.

 

 

Meatballs and Gravy Dinner

Meatballs are an integral part of a healthy and flavorsome menu, so why not use them to make a complete dinner meal using our favorite recipe?

Serves 6 | Prep. time 10 minutes | Cooking time 45 minutes

Ingredients

Meatballs

  • 2 pounds ground beef
  • 1 small onion, minced
  • 1 egg
  • Salt and pepper to taste

Gravy

  • 2 tablespoons butter
  • 3 tablespoons flour
  • 2 (10 ¾-ounce) cans consommé
  • ⅔ cup heavy cream
  • Black pepper, to taste

Mashed Potatoes

  • 6 large potatoes, peeled and diced
  • ¼ cup butter
  • ¼ cup cream cheese
  • ½ cup buttermilk
  • 2 teaspoons salt
  • ½ teaspoon black pepper

Directions

  1. Preheat the oven to 350°F (177°C) and cover a baking sheet with foil.
  2. In a large bowl, gently combine the ground beef, onion, egg, and salt, and pepper. Form 1½-inch meatballs out of this mixture.
  3. Spread the meatballs on the baking sheet and bake for 30 minutes.
  4. Peel and dice the potatoes. Place them in a suitable pot and cover them with salted water. Bring to a boil, reduce the heat, and simmer until tender.
  5. Meanwhile, place a large pot over medium heat. Melt the butter and whisk in the flour.
  6. Gradually stir in the consommé and bring the mixture to a simmer.
  7. When the potatoes are tender, drain them and mash them with butter, cream cheese, buttermilk, salt, and pepper. Cover and set aside.
  8. When the meatballs are cooked, allow them to drain on a paper towel for a minute or two.
  9. Stir the cream into the consommé gravy and add the meatballs. Stir gently to coat and cook on low heat.
  10. Serve warm with mashed potatoes.

 

 

Pulled Pork Sandwiches

Pulled pork sandwiches are everyone’s favorite as the meat filling tends to be super juicy. Try this new spin on them using condensed French onion soup.

Serves 8 | Prep. time 10 minutes | Cooking time 8½ hours

Ingredients

  • 4 pounds boneless pork shoulder roast
  • Salt and pepper to taste
  • 1 tablespoon vegetable oil
  • 2 teaspoons garlic powder
  • 1 (10 ¾-ounce) can condensed French onion soup
  • 1 cup ketchup
  • ¼ cup apple cider vinegar
  • ¼ cup packed brown sugar
  • 12–16 hamburger buns

Directions

  1. Rub the pork with oil, salt, and black pepper and sear in a hot skillet to form a crust on all sides.
  2. Place it in a slow cooker and add the garlic powder.
  3. In a mixing bowl, combine the soup, ketchup, vinegar, and brown sugar. Pour the mixture over the pork.
  4. Cover, and cook on LOW for 8 hours.
  5. Shred with two forks and return the meat to the sauce.
  6. Serve on hamburger buns.

 

 

Spicy Seafood Risotto

Spicy seafood risotto is just the thing for a chilly weeknight dinner. This one cooks up quickly and every seafood lover will ask for it again!

Serves 4 | Prep. time 10 minutes | Cooking time 34 minutes

Ingredients

  • 1 tablespoon vegetable oil
  • 1 small white onion, sliced
  • 1 jalapeno pepper, cored, seeded, and minced
  • 3 cloves garlic, crushed and minced
  • 10½ ounces fish pie or chowder mix
  • 8 large prawns
  • 1 (10 ¾-ounce) can condensed cream of tomato soup
  • 1½ cups water
  • 4 ounces paella rice
  • 1 teaspoon red chili flakes
  • 1 fish stock cube

Directions

  1. In a large skillet over medium-high heat, warm the oil. Sauté the onion, jalapeno, and garlic for 5 minutes.
  2. Stir in the prawns and fish mix and cook for 4 minutes.
  3. Add the soup, water, rice, red chili flakes, and fish stock cube.
  4. Stir gently and cook to a boil.
  5. Cook the rice on a simmer for 20 minutes, loosely covered, stirring occasionally, and adding more water if necessary.

 

 

Cheesy Potatoes

For every potato lover, this cheesy potato recipe is a delight just waiting to happen! The condensed soup makes the potatoes so creamy.

Serves 6 | Prep. time 10 minutes | Cooking time 50 minutes

Ingredients

  • 1 (10 ¾-ounce) can condensed cream of chicken soup
  • 1½ cups sour cream
  • 2 tablespoons ranch seasoning powder
  • 2 cups shredded cheddar cheese
  • 1 (2-pound) package diced hash brown potatoes, thawed
  • 20 saltine crackers, crushed
  • 2 tablespoons butter, melted

Directions

  1. Preheat the oven to 350°F (177°C) and butter a 9×13 baking pan.
  2. In a large mixing bowl, combine the soup, sour cream, seasoning, and cheddar.
  3. Fold in the potatoes.
  4. Spread this mixture in the prepared baking dish.
  5. Mix the cracker crumbs with the butter and spread it over the potatoes.
  6. Bake for 50 minutes.

 

 

 

***These recipes and more can be found in Louise Davidson’s Cooking with Soup Cans: 101 Quick and Easy Soup Can Dinner and Casserole Recipes. To get your copy, click on the cover or click here.

To download a copy of the featured recipes, click here.

Perfect Super Bowl Feast with Copycat Recipes from Applebee’s!

Book Name : Perfect Super Bowl Feast with Copycat Recipes from Applebee’s!
Buy Now

It’s time for Super Bowl once again and it’s the perfect time to have some snacks as you and your family watch and enjoy the game. Try out these recipes that are delicious Applebee’s copycat recipes.

Boneless Buffalo Wings

Applebee’s boneless wings are a perfect appetizer or lunch. This recipe lets you make their dish at home.

Serves 2 | Prep. time 10 min. plus 20 min. chilling time | Cooking time 20 min.

Ingredients

  • 2 chicken breasts
  • 4 to 6 cups vegetable oil

Batter

  • 1 cup flour
  • 2 teaspoons salt
  • ½ teaspoon black pepper
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon paprika
  • 1 egg
  • 1 cup milk

Buffalo Sauce

  • ¼ cup hot sauce or to taste
  • 1 tablespoon margarine

Directions

Make the Batter

  1. In a medium bowl, mix together the flour, salt, peppers, and paprika.
  2. In a separate bowl, combine the egg and milk.

For the Chicken

  1. Cut the chicken breast into small pieces.
  2. Dip the chicken into the egg mixture first, then into the batter. Repeat until each piece of the chicken is coated twice.
  3. Refrigerate the breaded chicken for 10–20 minutes so the batter has a chance to adhere to the chicken.
  4. Heat enough oil in a pot to cook the chicken. It should be 350°F.
  5. Drop a few pieces of chicken at a time into the hot oil. Cook for about 5 minutes, or until nicely browned.
  6. In a small saucepan, melt the butter over medium heat and stir in the hot sauce. Continue cooking until the butter is melted and the sauce is hot.
  7. Toss the chicken pieces in hot sauce to coat.

 

 

Spinach Artichoke Dip

Spinach Artichoke dip is one of the most popular appetizers on the Applebee’s menu. This recipe is inspired by their wonderful dish.

Serves 6–8 | Prep. time 6 minutes | Cooking time 25–30 minutes

Ingredients

  • 1 (10-ounce) box frozen chopped spinach, thawed
  • 1 (14-ounce) can artichoke hearts, drained and roughly chopped
  • 1 cup shredded Parmesan-Romano cheese mix
  • ½ cup shredded mozzarella cheese
  • 1 cup prepared alfredo sauce
  • ¼ cup sour cream
  • 1 teaspoon minced garlic
  • 4 ounces cream cheese, softened
  • Salt and pepper to taste

Directions

  1. Preheat the oven to 350°F.
  2. In a bowl, combine all the ingredients. Mix thoroughly to incorporate.
  3. Transfer the mixture to a baking dish, and bake until the cheese begins to bubble (25–30 minutes)
  4. Enjoy with tortilla chips or bread

 

 

Beer Cheese

This cheese dip on Applebee’s appetizer menu is the perfect accompaniment for soft pretzels, hard pretzels, or your finger. It’s that good! This recipe allows you to make a similar version at home.

Serves 2–4 | Prep. time 10 minutes | Cooking time 2 minutes

Ingredients

  • 3 tablespoons butter
  • 3 tablespoons flour
  • ½ cup milk
  • 1 bottle beer
  • 3 cloves garlic, minced
  • 1 tablespoon prepared mustard
  • 1 teaspoon Worcestershire sauce
  • 1 ½ cups pepper jack cheese, shredded
  • 1 ½ cups sharp cheddar cheese, shredded
  • 1 teaspoon hot sauce, or to taste
  • Paprika or cayenne pepper, to garnish

Directions

  1. Melt the butter in a saucepan over medium heat.
  2. Whisk in the flour and continue to stir until the flour starts to brown. Next, gradually whisk in the milk and cook for a few minutes until it begins to thicken. Stir in the beer.
  3. Add the garlic, mustard, and Worcestershire sauce, and stir constantly until thickened.
  4. Remove the saucepan from the heat and stir in the cheese and hot sauce. Garnish with paprika or cayenne.

 

 

Nachos Nuevos

Everyone loves nachos, and Applebee’s version is super delicious. Now with this recipe, you can replicate their dish at home.

Serves 2 | Prep. time 5 minutes | Cooking time 15 minutes

Ingredients

  • 10–20 tortilla chips
  • 8 ounces ground beef
  • 2 tablespoons taco seasoning
  • ¼ cup water
  • ¾ cup prepared queso cheese sauce
  • ¼ cup black beans
  • ¼ cup diced tomato
  • ½ cup shredded lettuce
  • A dollop of sour cream
  • Jalapeño slices, to taste

Directions

  1. In a large skillet, cook the beef until it is browned, breaking it up with the spoon as you go. Drain any excess grease and stir in the taco seasoning.
  2. Add the water and mix well. Remove the skillet from the heat.
  3. Warm the queso sauce in the microwave, and arrange the tortilla chips on two plates.
  4. Divide the beans, tomato, and lettuce between the plates, and top with sour cream and jalapeño.

 

 

Onion Peels

This favorite appetizer on Applebee’s menu is the perfect start to any meal. This recipe is inspired by the restaurant’s wonderful dish.

Serves 4–6 | Prep. time 15 minutes | Cooking time 3 minutes

Ingredients

  • 2 large sweet onions
  • 1 cup all-purpose flour
  • 1 cup bread crumbs
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon paprika
  • 2–2 ½ cups milk
  • Oil for frying

Creamy Horseradish Dipping Sauce

  • ½ cup mayonnaise
  • 1 tablespoon prepared horseradish
  • 1 tablespoon white vinegar
  • 1 teaspoon water
  • 1 teaspoon paprika
  • 1 teaspoon ketchup
  • 1 teaspoon white sugar
  • ¼ teaspoon garlic powder
  • ¼ teaspoon black pepper
  • ⅛ teaspoon dried oregano
  • ⅛ teaspoon cayenne pepper

Directions

  1. Heat the oil to 350°F, and line a plate with a paper towel.
  2. Prepare the onion by slicing off both ends
  3. Cut the onion into wedges and separate the pieces.
  4. In a medium bowl, combine all the dry ingredients.
  5. Slowly whisk in the milk and keep beating until your batter is smooth. If it’s too thick, add a little more milk. Let the batter sit for five minutes, and then whisk it again.
  6. Dip the onion petals in the batter, and gently shake off the excess. Drop the pieces into the oil, being careful not to let them clump together.
  7. Fry until light brown, 1–2 minutes, and remove them to the lined plate.
  8. Serve with the creamy horseradish dipping sauce

Creamy Horseradish Dipping Sauce

  1. Whisk all the ingredients together in a mixing bowl. Stir until creamy.

 

 

Cinnamon Apple Turnover

This is a limited-time dessert that Applebee’s only serves during special times of the year. This make-at-home version lets you enjoy the delicious dessert any time of the year.

Serves 4-6 | Prep. time 10 minutes | Cooking time 25 minutes

Ingredients

  • 1 large Granny Smith apple, peeled, cored, and diced
  • ½ teaspoon cornstarch
  • ¼ teaspoon cinnamon
  • Dash ground nutmeg
  • ¼ cup brown sugar
  • ¼ cup applesauce
  • ¼ teaspoon vanilla extract
  • 1 tablespoon butter, melted
  • 1 sheet of puff pastry, thawed
  • Whipped cream or vanilla ice cream, to serve

Directions

  1. Preheat the oven to 400°F.
  2. Prepare a baking sheet by spraying it with non-stick cooking spray or using a bit of oil on a paper towel.
  3. In a mixing bowl, mix together the apples, cornstarch, cinnamon, nutmeg, and brown sugar. Stir to make sure the apples are well covered with spices. Then stir in the applesauce and the vanilla.
  4. Lay out your puff pastry and cut it into squares. You should be able to make 4 or 6 depending on how big you want your turnovers to be and how big your pastry is.
  5. Place some of the apple mixture in the center of each square and fold the corners of the pastry up to make a pocket. Pinch the edges together to seal. Then brush a bit of the melted butter over the top to give the turnovers that nice brown color.
  6. Place the filled pastry onto the prepared baking pan and transfer to the preheated oven. Bake for 20–25 minutes, or until they become golden brown in color.
  7. Serve with whipped cream or vanilla ice cream.

 

 

 

***These recipes and more can be found in Lina Chang’s Copycat Recipes: Making the Applebee’s Grill and Bar Most Popular Recipes at Home. To get your own copy, click on the cover below or click here.

Copycat Recipes

To download the featured recipes, click here.

Delicious Budget-Friendly Recipes for Everyday Meals

Book Name : Delicious Budget-Friendly Recipes for Everyday Meals
Buy Now

Eating on a budget doesn’t mean you have to sacrifice flavor or nutrition! Check out these tasty 5-ingredient budget recipes for everyday meals.

Egg and Spinach Stuffed Tomatoes

These stuffed tomatoes are a tasty breakfast treat that also creates a visually enticing picture. At about five dollars for the entire recipe, they will fit your budget, too!

Serves 4 | Prep. time 10 minutes | Cook time 15 minutes

Ingredients

  • 4 medium tomatoes
  • 1 medium avocado, sliced
  • 4 eggs
  • 1 cup fresh baby spinach
  • ½ cup cheddar cheese

Directions

  1. Preheat the oven to 400°F.
  2. Core the tomatoes, being careful not to break through the sides or bottom. Place them in a baking dish.
  3. Stuff each tomato with ¼ cup of spinach, then sprinkle cheddar over the spinach.
  4. Crack an egg into each tomato and bake for 15 minutes or until the egg is done.
  5. Garnish with sliced avocado and serve with salt and pepper to taste.

 

 

Roasted Tomato Soup

Roasting the tomatoes for this soup may take a little longer, but the robust flavor they add to the soup is totally worth it. This soup is budget-friendly at less than six dollars for the pot.

Serves 4 | Prep. time 35 minutes | Cooking time 2 hours

Ingredients

  • 2 pounds Roma tomatoes, quartered
  • 4–6 garlic cloves, peeled
  • 1 onion, chopped
  • 2 cups low-sodium broth (vegetable or chicken)
  • 2 teaspoons dry basil
  • 1 tablespoon extra-virgin olive oil
  • Salt and pepper to taste

Directions

  1. Preheat oven to 425°F.
  2. Line a baking sheet with aluminum foil. Lay the tomatoes’ skin side down on the baking sheet with the garlic and onions. Drizzle with olive oil and sprinkle with salt and pepper.
  3. Place in the oven to roast for 40 minutes.
  4. Once roasted, transfer to a slow cooker along with the broth and basil. Cook on low for 2 hours.
  5. Blend the soup with an immersion blender or transfer it to a blender and puree until smooth.

 

 

Fiery “Fried” Chicken

This chicken with a bit of a kick will satisfy your cravings for fried chicken without compromising your health. At a cost of about two dollars a serving, it’s also budget-friendly.

Serves 4 | Prep. time 10 minutes | Cook time 15 minutes

Ingredients

  • 1 tablespoon chili garlic sauce
  • 3 tablespoons pineapple juice
  • 4 boneless, skinless chicken breasts
  • ¾ cup panko breadcrumbs
  • 3 tablespoons olive oil
  • Salt and pepper to taste

Directions

  1. Preheat oven to 450°F.
  2. In a large bowl, mix together the chili sauce, pineapple juice, and chicken. Toss to cover the chicken.
  3. In a shallow dish, combine the bread crumbs, olive oil, salt, and pepper.
  4. Dip each breast in the crumb mixture and place on a nonstick baking sheet.
  5. Bake for 15 minutes or until breasts is cooked through.

 

 

Rigatoni with Turkey Meatballs

This recipe uses ground turkey for the meatballs, a healthy alternative to beef and about the same price-wise. This meal can be prepared for under two dollars a serving.

Serves 4–6 | Prep. time 15 minutes | Cooking time 30 minutes

Ingredients

  • 1 pound ground turkey (or frozen Italian-flavored meatballs)
  • 2 tablespoons olive oil
  • 8 ounces rigatoni, cooked
  • ¼ cup fresh basil, chopped and divided
  • 26 ounces tomato sauce
  • 1½ cups mozzarella cheese, shredded

Directions

  1. Preheat oven to 350°F.
  2. Shape the ground turkey into meatballs (you can use any meatball recipe if you want to add spice, but just some salt and pepper will do).
  3. In a large skillet, heat the olive oil over medium-high heat. Add the meatballs and brown on all sides.
  4. To a greased baking dish, add the cooked pasta, tomato sauce, cooked meatballs, mozzarella cheese, and fresh basil.
  5. Bake for 20 minutes or until hot and bubbly.

 

 

Black Bean Enchiladas

These super-tasty enchiladas are full of protein as well as flavor. Less than five dollars for the meal makes it a wonderful dinner for a family on a budget.

Serves 4 | Prep. time 10 minutes | Cooking time 15 minutes

Ingredients

  • 10 corn tortillas
  • 1 (15-ounce) can black beans
  • 8 ounces shredded cheddar cheese
  • 1 avocado
  • 1 cup salsa verde or green enchilada sauce
  • Salsa, sour cream, or cilantro (optional)

Directions

  1. Preheat the oven to 400°F.
  2. Remove the tortillas from the wrapper, place them between two paper towels, and microwave them for about 30 seconds.
  3. Fill each tortilla with some black beans and cheese. Don’t overfill or they will break when you try to roll them up.
  4. Roll the tortillas and place them in a nonstick baking dish.
  5. Pour the salsa verde or enchilada sauce over the tortillas, then top with the cheddar cheese.
  6. Bake for 15 minutes or until the cheese is hot and bubbly.
  7. Garnish with avocado and serve.

 

 

Lemon Bars

These lemon bars are inexpensive and delicious. The entire family will love them. Enjoy!

Yields 16 bars | Prep. time 5 minutes | Cooking time 45 minutes

Ingredients

  • 1½ cups plus 6 tablespoons sugar, divided
  • 1½ cups plus ¼ cup flour, divided
  • 4 eggs
  • ¾ cup lemon juice
  • 1 tablespoon lemon zest
  • ¾ cup cold butter, cut into pieces
  • Powdered sugar for dusting, optional

Directions

  1. Preheat oven to 350°F.
  2. Make the crust by mixing together 1½ cups of flour, 6 tablespoons of sugar, and the butter pieces. You can do this in a food processor or by cutting the butter into the flour and sugar with two forks until a dough forms. When done, press into a greased 8×8 baking pan. Bake for 20 minutes.
  3. In a large mixing bowl, combine the remaining ingredients and beat well to incorporate.
  4. Let the filling sit while the crust is cooking. When the crust is done, pour the filling on top and bake for an additional 30 minutes or until the top is set and the edges start to brown just a bit.
  5. Dust with powdered sugar before serving, if desired.

 

 

 

***These recipes and more can be found in Louise Davidson’s Cheap and Wicked Good! 5-Ingredient Budget-Friendly Recipes for Everyday Meals. To get your copy, click on the cover or click here.

5 Ingredient Slow Cooker

To download a copy of the featured recipes, click here.

Delicious Italian Takeout Recipes!

Book Name : Delicious Italian Takeout Recipes!
Buy Now

Buon appetito! Enjoy some of my favorite tasty and authentic Italian takeout recipes.

Homemade Toasted Ravioli

Serves 6-8 | Prep. time 30 minutes | Cooking time 20 minutes

Ingredients

  • 1 (16-ounce) package beef ravioli, fresh or thawed
  • 2 cups flour
  • 2 large eggs, beaten
  • ¼ cup water
  • 2 cups Italian bread crumbs
  • 1 teaspoon garlic salt
  • Vegetable oil, for deep frying
  • Marinara sauce for dipping

Directions

  1. Preheat a deep fryer to 350°F.
  2. In a bowl, whisk the eggs and water together.
  3. In another bowl, combine the bread crumbs and garlic salt.
  4. Dip the thawed ravioli in flour, then the egg mixture, and then coat them thickly with bread crumbs. Dip in the egg again, if needed, to coat evenly.
  5. Place the coated ravioli on a sheet of aluminum or tray.
  6. Fry the ravioli, a few at a time, until golden brown (about 1 minute).
  7. Drain on paper towels, and serve with marinara sauce.

 

 

Creamy Mushrooms Risotto

Serves 2 | Prep. time 5 minutes | Cooking time 30-35 minutes

Ingredients

  • 2 cups chicken broth
  • 3 tablespoons unsalted butter, softened
  • ½ small onion, chopped
  • ½ cup Portobello mushrooms, sliced
  • ¾ cup Arborio rice
  • ¼ cup dry white wine
  • ¼ cup Parmesan, finely grated
  • Salt and freshly ground pepper, to taste

Directions

  1. Pour the broth into a medium saucepan, and bring it to a simmer.
  2. Reduce the heat to low, to keep the broth hot.
  3. Melt 2 tablespoons of the butter over medium heat.
  4. Sauté the onion and mushrooms until tender (about 3 minutes). Remove mushrooms and set them aside.
  5. Add the rice and mix well.
  6. Add the wine and simmer until almost dry (about 1 minute).
  7. Add half a cup of hot broth and cook, with stirring, until it is absorbed by the rice (about 2 minutes). Repeat half a cup at a time.
  8. Allow complete absorption before adding more broth. The rice should be creamy in consistency, but the grains should be tender yet firm to the bite (about 20 minutes).
  9. Turn off the heat and stir in the remaining butter, Parmesan cheese, salt, pepper, and mushrooms.

 

 

Garlic Knots

Serves 24 | Prep. time 45 minutes plus 2 hours proofing time | Cooking time 20 minutes

Ingredients

  • 1 recipe Basic Pizza Dough
  • ½ cup unsalted butter
  • 3 tablespoons garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon coarse sea salt
  • ¼ cup grated Pecorino Romano or Parmesan cheese
  • 2 tablespoons chopped fresh parsley

Directions

  1. Prepare a batch of Basic Pizza Dough and set it aside to rise.
  2. Cook the garlic in the butter in a small saucepan over low heat until fragrant (about 3 minutes).
  3. Cover, remove the saucepan from the heat, and set it aside, keeping it warm.
  4. Preheat the oven to 375°F, and grease 2 large baking sheets. Set them aside.
  5. Place the risen dough on a lightly floured surface.
  6. Roll the dough out using a floured rolling pin. Shape it into a rectangle, about 16×12 inches.
  7. Brush the dough with olive oil.
  8. Cut the dough in half lengthwise.
  9. Cut the dough crosswise into 1 ¼-inch strips.
  10. Tie each strip loosely into a knot, and place them on the prepared baking sheets, leaving a 2-inch space in between. Sprinkle the tops of the knots with salt.
  11. Cover with a towel and let them rise in a warm place for about 30 minutes.
  12. Bake until golden brown, about 20 minutes.
  13. Meanwhile, add the cheese and parsley to the warm butter mixture and mix well.
  14. Coat the newly baked knots in the cheese-and-butter mixture, and serve warm.

 

 

Fettuccini Carbonara

Serves 6 | Prep. time 10 minutes | Cooking time 25 minutes

Ingredients

  • 1 tablespoon olive oil
  • 4 shallots, peeled and diced
  • 1 large onion, peeled and sliced
  • 1 pound bacon, cut into strips
  • 1 clove garlic, chopped
  • 1 (16-ounce) packet fettuccine, cooked according to packaging instructions
  • 3 egg yolks
  • ½ cup cream
  • ¾ cup Parmesan cheese, shredded
  • Salt and pepper to taste

Directions

  1. Drain the fettuccine and place it in a serving dish or bowl. Set it aside.
  2. In a large saucepan, heat the olive oil and sauté the shallots over medium heat until the shallots are softened.
  3. Add the onion and bacon.
  4. When the bacon is just beginning to brown, stir the garlic and remove the pot from the heat.
  5. Meanwhile, whisk the eggs, cream, and Parmesan together in a bowl.
  6. Pour the bacon mixture over the pasta.
  7. Add the cream mixture, salt, and pepper, and stir.

 

 

Italian Spicy Sausage and Mushrooms Pizza

Serves 6 | Prep. time 10 minutes plus 15 minutes resting time for dough | Cooking time 25-30 minutes

Ingredients

  • 1 pound refrigerated ready-made or homemade pizza dough
  • Cooking spray
  • 6 ounces spicy Italian sausage (1 large sausage)
  • 1 cup onion, thinly sliced
  • 1 (8-ounce) package mushrooms, sliced
  • 1 cup red or green bell pepper, seeded and diced
  • 1 tablespoon yellow cornmeal, or more, for dusting
  • ½ cup pizza sauce or all-purpose tomato sauce
  • ½ cup shredded mozzarella cheese
  • ¼ cup grated Parmigiano-Reggiano cheese

Directions

  1. Rest the refrigerated dough for 15 minutes.
  2. Preheat the oven to 450°F.
  3. Remove the sausage from the casing and cook it in a nonstick skillet until it crumbles (about 3 minutes). Break it up with your spatula as it cooks.
  4. Add the onions and mushrooms and sauté until tender (about 4 minutes).
  5. Add the bell pepper and sauté until fragrant (about 3 minutes).
  6. Dust the work surface with cornmeal.
  7. Pat and stretch the dough gently and place it on the dusted surface.
  8. Press it down and spread it with your hands, and then roll it out with a dusted rolling pin to make a 12-inch round.
  9. Place the dough on the pizza pan, stretching and shaping it with your hands if needed.
  10. Pour the pizza sauce into the center of the dough and spread it to the sides, leaving about half an inch from the edge without sauce.
  11. Spread with the sausage and vegetable mixture.
  12. Top with mozzarella and then with Parmesan.
  13. Bake until the cheese is golden brown and bubbly (about 15-20 minutes).

 

 

Homemade Cannoli

Serves 12-25 | Prep. time 20 minutes plus 2 hours of refrigeration | Cooking time 10-15 minutes

Ingredients

  • Egg white, for sealing
  • Oil for frying, 3 inches deep

Cannoli shell

  • 2 ⅓ cups flour
  • 1 ½ tablespoons sugar
  • 2 tablespoons butter
  • 1 egg
  • ⅛ teaspoon salt
  • ¾ cup Marsala dry wine

Cream Filling

  • 2 cups ricotta cheese
  • 2 cups confectioner’s sugar, sifted
  • 2 tablespoons rum
  • ¼ teaspoon vanilla extract
  • 3 ounces bitter chocolate, broken into tiny chips

Directions

To make the shells

  1. In a large bowl, mix the shell ingredients together to make a smooth, slightly sticky dough.
  2. Wrap the dough in plastic wrap and refrigerate for 2 hours to overnight.
  3. Cut the dough into two pieces. Keep the remaining dough covered and cold while you work.
  4. Lightly flour a work surface and roll out the dough to about ⅛ inch thick.
  5. Cut out circles 3 to 5 inches in diameter.
  6. Roll each cut-out circle into an oval.
  7. Oil the outside of the cannoli tubes. You can also use cannelloni pasta as tubes.
  8. Roll the ovals around each tube and dab a little egg white on the dough where the edges overlap. Press well to seal. Let them sit for the egg white to set.
  9. In a heavy saucepan or electric deep-fryer, heat the oil to 375°F, or until a small piece of the dough sizzles and browns in 1 minute.
  10. Fry the shells until golden, turning halfway through (about 2 minutes).
  11. Lift with a wire skimmer or large slotted spoon. Using tongs, grasp the cannoli vertically over the fryer to let the oil flow back into the pan.
  12. Drain on paper towels. Repeat with the remaining tubes.
  13. While still hot, grasp the tubes with a potholder and, using a pair of tongs, pull the cannoli shells off.
  14. Let cool completely on the paper towels.

For the filling

  1. In a large bowl, cream the ricotta with a wire whisk.
  2. Add the rest of the ingredients and mix thoroughly.
  3. Fill a pastry tube, and pipe the filling into the shells.
  4. Dust with confectioner’s sugar, and serve.

 

 

 

***These recipes and more can be found in Lina Chang’s Italian Takeout Cookbook: Easy Italian Recipes to Make at Home, Including Pizza and Pasta. To get your copy, click on the cover or click here.

Italian Recipes

To download a copy of the featured recipes, click here.

Tasty and Festive Chinese Restaurant Copycat Recipes

Book Name : Tasty and Festive Chinese Restaurant Copycat Recipes
Buy Now

Let’s welcome the Year of the Rabbit with a bang with these delicious copycat recipes from popular Chinese restaurants like Pei Wei, PF Chang’s, and Panda Express.

Panda Express’s Chicken Potstickers

Potstickers are a traditional Asian appetizer, and this copycat recipe from Panda Express is a delicious rendition.

Yields 50 | Prep. time 40 minutes | Cooking time 30 minutes

Ingredients

  • ½ cup + 2 tablespoons soy sauce, divided
  • 1 tablespoon rice vinegar
  • 3 tablespoons chives, divided
  • 1 tablespoon sesame seeds
  • 1 teaspoon sriracha hot sauce
  • 1 pound ground pork
  • 3 cloves garlic, minced
  • 1 egg, beaten
  • 1½ tablespoons sesame oil
  • 1 tablespoon fresh ginger, minced
  • 50 dumpling wrappers
  • 1 cup vegetable oil, for frying
  • 1 quart water

Directions

  1. In a mixing bowl, whisk together ½ cup of soy sauce, vinegar, 1 tablespoon of the chives, sesame seeds, and sriracha to make the dipping sauce.
  2. In a separate bowl, mix together the pork, garlic, egg, the rest of the chives, 2 tablespoons of soy sauce, sesame oil, and ginger.
  3. Add about 1 tablespoon of the filling to each dumpling wrapper.
  4. Pinch the sides of the wrappers together to seal them. You may need to wet the edges a bit so they’ll stick.
  5. Heat the cup of oil in a large skillet. When hot, working in batches, add the dumplings and cook until golden brown on all sides. Take care of not overloading your pan.
  6. Add the water and cook until tender, then serve with the dipping sauce.

 

 

PF Chang’s Lettuce Wraps

This is probably one of the most beloved appetizers on PF Chang’s menu. This copycat recipe lets you make them at home any time you get the craving.

Serves 4 | Prep. time 10 minutes | Cooking time 10 minutes

Ingredients

  • 1 tablespoon olive oil
  • 1 pound ground chicken
  • 2 cloves garlic, minced
  • 1 onion, diced
  • ¼ cup hoisin sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon ginger, freshly grated
  • 1 tablespoon Sriracha (optional)
  • 1 (8-ounce) can whole water chestnuts, drained and diced
  • 2 green onions, thinly sliced
  • Kosher salt and freshly ground black pepper to taste
  • 1 head iceberg lettuce

Directions

  1. Add the oil to a deep skillet or saucepan and heat over medium-high heat. When hot, add the chicken and cook until it is completely cooked through. Stir while cooking to make sure it is properly crumbled.
  2. Drain any excess fat from the skillet, then add the garlic, onion, hoisin sauce, soy sauce, ginger, sriracha, and vinegar. Cook until the onions have softened, then stir in the water chestnuts and green onion and cook for another minute or so. Add salt and pepper to taste.
  3. Serve with lettuce leaves and eat by wrapping them up like a taco.

 

 

Pei Wei’s Honey-Seared Chicken

This deliciously sweet and salty recipe is inspired by Pei Wei’s honey-seared chicken.

Serves 4 | Prep. time 2 hours 30 minutes | Cooking time 25 minutes

Homemade Orange Chicken with Rice on a background

Ingredients

Batter

  • 1 cup flour
  • ⅔ cup cornstarch
  • 1 egg
  • ¾ cup water
  • ⅛ teaspoon baking soda
  • ⅛ teaspoon baking powder

Chicken

  • 1 pound boneless chicken breast, cut into bite-sized pieces
  • 1 tablespoon soy sauce
  • ⅛ teaspoon white pepper
  • ¼ teaspoon kosher salt
  • 1 tablespoon cornstarch
  • 1 tablespoon chives or green onions, sliced thin, for garnish

Sauce:

  • ½ cup sake or rice wine
  • ½ cup honey
  • 3 ounces rice vinegar
  • 3 tablespoons soy sauce
  • 6 tablespoons sugar
  • ¼ cup cornstarch

Directions

  1. Combine all of the batter ingredients in a mixing bowl. Stir to combine completely, then refrigerate for at least 2 hours.
  2. Coat the chicken pieces with all of the seasoning ingredients. Refrigerate for at least 20 minutes.
  3. Heat about 2 cups of oil in a deep skillet or saucepan. Coat the seasoned chicken pieces with the batter and add them to the oil. Cook for about 4–5 minutes or until the chicken is cooked through and golden brown.
  4. Combine all of the sauce ingredients except for the cornstarch in a saucepan. In a separate bowl, mix the cornstarch with ¼ cup of water. Bring the sauce to a boil and then slowly whisk in the cornstarch slurry. Boil for another couple of minutes until the sauce thickens to a honey-like consistency.
  5. Serve warm with rice or noodles and garnish with chiseled chives or sliced green onions.

 

 

PF Chang’s Dan Dan Noodles

This recipe is a tribute to the flavorful Dan Dan Noodles you can get at PF Chang’s.

Serves 4 | Prep. time 5 minutes | Cooking time 5 minutes

Ingredients

  • 1 teaspoon oil
  • 2 tablespoons green onion, minced
  • ½ teaspoon garlic, minced
  • ½ teaspoon chili paste
  • ¼ pound ground pork or chicken, cooked
  • 1 (14- ounce) package Asian egg noodles, cooked
  • 1 teaspoon cornstarch
  • 2 teaspoons water

Sauce

  • 2 ounces soy sauce
  • 1 ounce cooking wine
  • 1 teaspoon oyster sauce
  • 1 teaspoon granulated sugar
  • ¾ cup chicken stock

Directions

  1. Heat 1 teaspoon of oil in a large skillet or wok. When hot, add the chili paste, garlic, and green onion and cook for 5–10 seconds.
  2. Add the cooked chicken and stir for another 10 seconds. Add the soy sauce, wine, oyster sauce, sugar, and chicken stock, and cook for another 20 seconds.
  3. Mix the cornstarch with 1 teaspoon of water to make a slurry. Stir into the sauce to thicken it. You can make more slurry if it isn’t getting thick enough with the cornstarch and water.
  4. Pour the sauce over the cooked egg noodles.
  5. Serve garnished with bean sprouts and thinly sliced cucumber if desired.

 

 

Panda Express’s Chow Mein

Sometimes, all you want is some delicious chow mein. This recipe is inspired by the super tasty chow mein you find at Panda Express. Yaki Soba noodles are found in the produce section of the grocery store; usually, the three small packages you’ll need are sold together in one 17-ounce pack.

Serves 4 | Prep. time 10 minutes | Cooking time 5 minutes

Ingredients

  • ¼ cup soy sauce
  • 1 tablespoon brown sugar
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • Ground black pepper to taste
  • 2–3 tablespoons vegetable oil
  • 3 (5.6-ounce) packages refrigerated Yaki Soba noodles
  • ⅔ cup celery, chopped diagonally
  • 1 medium onion, thinly sliced
  • 2 cups cabbage, chopped

Directions

  1. In a mixing bowl, stir together the soy sauce, brown sugar, garlic, ginger, and pepper.
  2. Rinse the Yaki Soba noodles well, then drain.
  3. In a large skillet or wok, heat the oil over medium-high heat. When hot, add the celery and onions and cook for about 2 minutes.
  4. Add the cabbage to the skillet and cook for another minute or so until it starts to soften.
  5. Stir in the Yaki Soba noodles and soy sauce mixture and cook for another 3 minutes.

 

 

P.F. Chang’s Ginger Panna Cotta

If you need to clean your palate after a heavy meal, here is a dessert that will refresh your taste buds. Thank you, P.F. Chang, for this wonderful treat.

Serves 3 | Prep. Time 10 minutes | Cooking time 4 hours 10 minutes

Ingredients

Panna cotta

  • ¼ cup heavy cream
  • ½ cup granulated sugar
  • 1 tablespoon grated ginger
  • 1½ tablespoons powdered gelatin
  • 6 tablespoons warm water

Strawberry sauce

  • 2 pounds ripe strawberries, hulled
  • ½ cup granulated sugar
  • 2 teaspoons cornstarch
  • ½ lemon, juice
  • 1 pinch salt

Directions

  1. Place the cream, sugar, and ginger in a saucepan and cook over medium-low heat until the sugar dissolves. Remove the mixture from the heat and set aside.
  2. In a medium-sized bowl, mix the water and the gelatin together. Set aside for a few minutes.
  3. After the gelatin has rested, pour the sugar mixture into the medium-sized bowl and stir, removing all lumps.
  4. Grease your ramekins and then transfer the mixture into the ramekins, leaving 2 inches of space at the top.
  5. Place the ramekins in your refrigerator or freezer to let them set for at least 4 hours.
  6. While the Panna cottas are setting, make the strawberry sauce by cooking all the sauce ingredients in a medium-sized pan for 10 minutes. Stir the mixture occasionally, then remove from heat.
  7. When the Panna cottas are ready, flip over the containers onto a plate and allow the gelatin to stand. Drizzle with the strawberry sauce and serve.

 

 

 

***These recipes and more can be found in Lina Chang’s Copycat Recipes: Making PF Chang’s, Panda Express & Pei Wei Most Popular Chinese Recipes at Home. To get your own copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.

Delicious Dessert Recipes You Can Make in Minutes!

Book Name : Delicious Dessert Recipes You Can Make in Minutes!
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Satisfy your sweet cravings with these quick and easy dessert recipes that are ready in just a few minutes!

Banana Foster Dessert

Amazingly delicious, this banana foster is super easy to put together and ready in just no time.

Serves 2 I Prep time 15 minutes

Ingredients

  • 2 bananas
  • 6 tablespoons brown sugar
  • ½ teaspoon vanilla extract
  • ¼ cup heavy cream
  • 2 vanilla ice cream scoops

Directions

  1. In a non-stick frying pan, add the sugar and vanilla extract. Let it melt over -medium-low heat and pour in the heavy cream.
  2. Mix until a light caramel develops, and add the halved bananas to the mixture.
  3. Cook for 5 minutes and serve with vanilla ice cream.
  4. Serve and enjoy.

 

 

Ricotta Coffee Mousse

If you are a big fan of cream and ricotta cheese, then this mousse will definitely melt your heart. You can serve either with chocolate shaving garnish or with a drizzle of cocoa powder on top.

Serves 4 | Prep. time 10 minutes

Ingredients

  • 2 cups ricotta cheese
  • 1 cup heavy cream, chilled
  • ⅓ cup Monk fruit sweetener
  • 1 ½ tablespoon instant espresso powder
  • 1 tablespoon powdered gelatin
  • shaved chocolate for garnish

Directions

  1. Blend all the ingredients in a blender.
  2. Garnish with shaved chocolate.
  3. Serve.

 

 

Brownie in a Mug

Forget about using difficult techniques to bake brownies at home! Now you can cook a brownie right in your microwave using this quick recipe.

Serves 2 | Prep. time 10 minutes | Cooking time 1½ minutes

Ingredients

  • ¼ cup all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons coconut oil, melted
  • ¼ cup brown sugar
  • 1 ½ tablespoon coffee
  • ½ teaspoon vanilla extract
  • 1 large egg
  • Salt, a pinch

Directions

  1. Mix flour, cocoa powder, and the rest of the ingredients in a bowl until smooth.
  2. Pour cocoa batter into a mug and cook for 1½ minutes on high in the microwave.
  3. Serve.

 

 

Walnut Fudge

Another microwave fudge, but this time with walnuts. You can add other nuts and seeds to this fudge as well for a change of taste.

Serves 8 | Prep. time 10 minutes | Cooking time 1 minute

Ingredients

  • 1 cup unsalted butter (cut into ½ inch cubes)
  • 1½ cups walnuts, raw
  • 2 tablespoons vanilla extract
  • ½ cup milk (whole milk recommended)
  • 1 cup unsweetened cocoa powder (unsifted)
  • 32-ounce bag powdered sugar (about 8 cups, unsifted)

Directions

  1. Melt butter in a bowl by heating it in the microwave for 30 seconds.
  2. Blend walnuts in a food processor until finely chopped.
  3. Stir in vanilla, milk, melted butter, cocoa powder, and sugar; blend well.
  4. Spread the mixture in a suitable-sized square pan lined with parchment paper.
  5. Cut into squares and serve.

 

 

Single Serving Apple Crisp

This crumbly and crunchy apple crisp is an easy and quick way to enjoy the cobbler-like flavor without any long baking process.

Serves 2 | Prep. time 10 minutes | Cooking time 3 minutes

Ingredients

  • ½ teaspoon cinnamon powder
  • 2 ½ tablespoons turbinado sugar*
  • 2 ½ tablespoons whole-wheat flour
  • ⅛ teaspoon salt
  • 2 tablespoons pecans, chopped
  • ¼ cup quick oats
  • 2-3 pieces apples, chopped
  • honey for drizzling
  • 3 tablespoons coconut oil, for greasing

Directions

  1. Toss ¼ teaspoons cinnamon, 2 tablespoons sugar, 2 tablespoons whole wheat flour, salt, pecans, and oats in a bowl.
  2. In another mixing bowl, place apples with cinnamon, sugar, and flour.
  3. Divide the oats mixture into two 9-ounce ramekins.
  4. Add the apple mixture on top of the oats mixture.
  5. Place the ramekins in the microwave and cook for 3 minutes on high heat.
  6. Drizzle with honey, then serve.

* You can substitute for light brown sugar using the same quantities

 

 

***These recipes and more can be found in Louise Davidson’s Dessert in Minutes: Quick and Easy Dessert Recipes for Busy People to Make in Just a Few Minutes. To get your copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.

Delicious and Healthy MIND Diet Recipes

Book Name : Delicious and Healthy MIND Diet Recipes
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The MIND diet combines Mediterranean and DASH diets and focuses on consuming food that improves brain functions and health. It’s the perfect diet for eating healthy and taking care of your brain health. Talking about eating healthy!

 

Buckwheat Flap Jacks

It is a dish that requires minimal ingredients – buckwheat flour, almond milk, and sweetener and is especially delicious.

Serves 2 | Prep. time 20 minutes | Cooking time 15 minutes

Ingredients

  • 1 cup buckwheat flour
  • 1 teaspoon baking powder
  • 1½ cup almond milk
  • 1 small egg
  • 6 drops liquid stevia
  • Coconut oil

Directions

  1. In a bowl, add the flour and baking powder.
  2. Whisk the egg, stevia, and milk in a small bowl.
  3. Add the egg to the flour mixture.
  4. Mix until there are no lumps.
  5. Add coconut oil to a frying pan.
  6. Pour the pancake batter into the pan.
  7. Cook the pancakes on each side for 2 minutes.
  8. You can serve the pancakes with cashew nut cream or a berry-only sauce if desired.

Nutrition per serving

Calories 525, fat 35 g, carbs 50 g, sugar 6 g, protein 13 g, sodium 53 mg

 

Rice and Mushroom Soup

A delicious soup with rice, cauliflowers, and mushrooms to fill up your stomach.

Serves 2 | Prep. time 20 minutes | Cooking time 60 minutes

Ingredients

  • 1 cup wild rice, cooked
  • 5 cups cauliflower, cut into florets
  • ⅔ cup cashews
  • 1 cup water
  • 2 tablespoons lemon juice
  • 3 tablespoons olive oil, divided
  • 16 ounces sliced mushrooms
  • 4 minced garlic cloves
  • 1 cup celery
  • 1 cup diced shallots
  • 4 cups vegetable broth
  • 2 tablespoons chopped thyme
  • Salt and black pepper, to taste

Directions

  1. Cook the rice as per instructions; drain and set it aside.
  2. Take a pot with a steam basket to steam the cauliflower florets over medium heat for 10 minutes.
  3. Once the florets are cooked, drain them.
  4. Add the florets, cashews, lemon juice, and water to a blender.
  5. Pulse it to a smooth consistency and set it aside.
  6. Add 2 tablespoons olive oil to a skillet and warm over medium heat.
  7. Add the mushrooms and garlic and sauté for 10 minutes. Set aside.
  8. Add remaining olive oil to a stockpot and warm over medium heat.
  9. Add the celery, shallots, and thyme to the pot.
  10. Season with salt and pepper and cook for 5 minutes.
  11. Pour the broth into the pot.
  12. Add the mushrooms, and cauliflower cream to the pot.
  13. Continue to cook the soup for 5 minutes over medium heat.
  14. Serve the hot soup with salt and pepper.

Nutrition per serving

Calories 486, fat 22 g, carbs 58 g, sugar 9 g, protein 22 g, sodium 843 mg

 

Coconut Chicken

It is a simple one-pot chicken dish with an easy filling, giving a boost of heat and flavors.

Serves 4 | Prep. time 20 minutes | Cooking time 50 minutes

Ingredients

  • 1 tablespoon oil
  • 4 chicken thighs
  • 1 onion
  • 3 garlic cloves
  • 1 3-inch ginger
  • 1teaspoons turmeric
  • 2 teaspoons cumin powder
  • 2 chopped green chilies
  • 2 tablespoons chopped coriander
  • 1 cup sliced butternut squash
  • ½ cup cauliflower florets
  • 1 cup brown basmati rice
  • 2 lime juice
  • 2 lime leaves
  • 1 cup coconut milk
  • 2 cups chicken stock

Directions

  1. Preheat the oven to 320°F (160°C).
  2. Add oil to a frying pan and place it over medium heat.
  3. Fry the chicken for a few minutes on each side and transfer it to a plate.
  4. Sauté the onion in the same pan for 2-3 minutes.
  5. Add the garlic, all the spices, and the green chilies to the pan and cook for 2 minutes.
  6. Add the coriander, squash, cauliflower, rice, lime juice, and lime leaves to the seasoning in the pan.
  7. Add the chicken to the pan and mix well.
  8. Mix the coconut milk and chicken stock together in the small pot and add it to the chicken.
  9. Transfer everything to an oven dish and bake for 40 minutes.
  10. Serve when ready.

Nutrition per serving

Calories 968, fat 41 g, carbs 58 g, sugar 6 g, protein 92 g, sodium 657 mg

 

Spinach Lasagna

This will soothe everyone’s craving for pasta. It’s a deliciously creamy, dreamy, and tasty lasagna recipe with tomato sauce, ricotta cheese, and mozzarella cheese.

Serves 6 | Prep. time 20 minutes | Cooking time 55 minutes

Ingredients

  • 2 (28 ounce) cans tomato sauce
  • ⅛ teaspoon kosher salt
  • 1 teaspoon oregano
  • 2 garlic cloves, minced
  • 1 package no-boil whole-grain lasagna noodles
  • 1 ounce skimmed ricotta cheese
  • 1 cup part skimmed mozzarella cheese, grated
  • 3 cup baby spinach leaves, raw

Directions

  1. Preheat the oven to 350°F (177°C).
  2. Add the tomato sauce to a saucepan and heat over medium heat.
  3. Mix in the salt, oregano, and garlic and bring it to a light boil, then lower the heat and let it simmer for a few minutes while stirring occasionally.
  4. Layer this tomato sauce on the bottom of a 9×13 baking dish and make a layer of noodles on top so that the bottom is completely covered.
  5. Make layers of tomato sauce, pasta, ricotta cheese, mozzarella cheese, and spinach leaves.
  6. Repeat the layers until all the ingredients are used.
  7. Make sure to leave some mozzarella to top the last layer.
  8. Bake for about 45 minutes or until the cheese becomes golden brown and begins to bubble.
  9. Remove the lasagna from the oven and let it rest for at least 10 minutes before serving.

 

Nutrition per serving

Calories 390, fat 16 g, carbs 33 g, sugar 4 g,

Protein 9 g, sodium 813 mg

 

Oatmeal Raisins Cookies

The soaked raisins give these cookies a great taste, sweetness, and amazing texture.

Serves 8-10 | Prep. time 20 minutes | Cooking time 15 minutes

Ingredients

  • 3 ounces raisins
  • 2 ounces water
  • 5 ounces vegetable oil
  • 7 ounces brown sugar
  • 1 egg, beaten
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 5 ounces whole-wheat flour
  • ¼ teaspoon baking soda
  • Pinch of salt
  • 10 ounces oats

Directions

  1. Preheat the oven to 350°F (177°C).
  2. Line a baking sheet with parchment paper.
  3. Soak the raisins in 2 ounces of boiling water and leave it soaking until the raisins are plump. Drain and reserve the liquid for later use.
  4. Mix the oil and sugar in a separate bowl and add the egg, raisin water, cinnamon, and vanilla extract into the mix gradually.
  5. Once these ingredients are thoroughly mixed, add the flour, baking soda, a pinch of salt, oats, and plumped raisins.
  6. Scoop tablespoons of the cookie mix on the prepared baking sheet, making sure to leave enough space between them.
  7. Bake them for 12 to 15 minutes or until the crust is golden brown.
  8. When the cookies reach the desired color, take them out of the oven and let them rest for at least 10 minutes.
  9. Store the cookies in an airtight container and refrigerate them for up to 3 days.

Nutrition per serving

Calories 678, fat 6 g, carbs 145 g, sugar 65 g, protein 15 g, sodium 103 mg

 

***These recipes and more can be found in Madison Miller’s Mind Diet for Beginners: 125 Quick and Easy Recipes to Boost Brain Health and Prevent Alzheimer and Dementia. To get your copy, click on the cover below or click here.

To print or download any of these recipes, click here

Delicious and Easy Everyday Classic Mediterranean Recipes

Book Name : Delicious and Easy Everyday Classic Mediterranean Recipes
Buy Now

Reclaim your health, feel more energized, and lose weight with the Mediterranean diet, one of the healthiest diets there is. Try some of these recipes for a start.

Roasted Cauliflower Soup

This rich, flavorful soup adds turmeric to the delicious smokiness of roasted cauliflower. Turmeric is believed to be a bit of a miracle spice full of health benefits. It helps to increase the body’s antioxidant capacity, is an anti-inflammatory, and helps to prevent brain disease and cancer, just to name a few. When mixed in a soup like this, it also adds an amazing flavor. Although this recipe calls for full-fat coconut milk, it is still low in calories and full of health benefits.

Serves 4 | Prep. time minutes 15 | Cooking time 25 minutes

Ingredients

  • 6 heaping cups cauliflower florets (from 1½ pound cauliflower) cut into 1-inch pieces
  • 3 garlic cloves
  • 2 tablespoons plus 1 teaspoon olive oil
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • ⅛ teaspoon crushed red pepper flakes (optional)
  • ½ tsp kosher salt, to taste
  • 1 medium onion, chopped
  • 3 cups vegetable broth
  • ¼ cup full-fat coconut milk, shaken well
  • 2 tablespoons chopped cilantro

Directions

  1. Preheat the oven to 450°F.
  2. Wash the cauliflower and cut it into pieces. Chop the garlic cloves. Place in a small bowl and drizzle with the two tablespoons of olive oil, mixing to coat. This will help with the roasting and prevent the florets from sticking to the baking sheet.
  3. Mix the turmeric, cumin, red pepper flakes, and salt in a small dish, then sprinkle over the oiled cauliflower and garlic, making sure to coat all of the pieces. Transfer to a nonstick baking sheet, spacing the florets far enough apart that they don’t touch each other.
  4. Place in the oven and bake until they start to turn a nice golden brown color, about 25 minutes. Don’t overcook, as the garlic will take on a bitter flavor if overcooked. Turn the florets about halfway through the cooking time to ensure both sides get properly roasted. Remove from the oven, separate one cup of the cauliflower, and set aside.
  5. To a small stockpot or large saucepan, add the remaining olive oil and heat over medium-high heat. When the oil is heated, add the red onion and cook for about 3 minutes or until the onion is soft and clear.
  6. Add the vegetable broth to the pot with the remaining roasted cauliflower (do not add the cup that you set aside). Bring to a boil, then cover the pot, reduce the heat and simmer for 15 minutes.
  7. If you have an immersion blender, insert it into the pot and mix with a couple of quick bursts. Otherwise, you can transfer the soup to a regular blender one cup at a time and blend until smooth.
  8. Stir in the coconut milk and the cup of roasted cauliflower that you held to the side.
  9. Ladle the soup into bowls and top with cilantro.

 

 

Traditional Greek Salad

A salad before a meal prepares your palate for the main course. This traditional Greek salad is full of flavorful vegetables, spices, and the salty bite of feta cheese. This salad is the perfect prelude to any meal.

Serves 5 | Prep. time 10 minutes

Ingredients

  • 1 pint cherry tomatoes, halved lengthwise
  • 1 English cucumber (or any large cucumber)
  • 1 small red onion
  • 1 small green bell pepper
  • 1 small jar of Kalamata olives
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon oregano
  • 6 ounces crumbled feta cheese

Directions

  1. Wash all the vegetables, chop them into bite-sized pieces, and then add them to a salad bowl.
  2. Mix in the Kalamata olives (8–10 olives should do the trick).
  3. Mix the olive oil, red wine vinegar, and oregano in a small dish, then add to the salad bowl and mix well to ensure that the vegetables are well coated.
  4. Mix in the feta cheese.
  5. You can sprinkle some additional oregano on top if you’d like. Serve immediately.

 

 

Baked Kale Chips with Garlic

Crispy and crunchy, these kale chips are a healthy alternative to greasy processed potato chips. You can enjoy the benefits of kale—like protein, fiber, and omega-3 fatty acid—all rolled up in these tiny flavorful bites.

Serves 1–2 | Prep. time 10 minutes | Cooking time 25 minutes

Ingredients

  • 1 medium-sized bunch of kale
  • ½ tablespoon extra-virgin olive oil
  • ½–1 teaspoon sea salt (to taste)
  • ½–1 teaspoon garlic powder (to taste)
  • ¾ teaspoon chili powder

Directions

  1. Preheat oven to 300°F.
  2. Wash the kale and let it dry completely. You can pat it dry with a paper towel or let it sit on a paper towel until it has dried out. If you have a salad spinner, this is the easiest way to get the excess water off the leaves.
  3. Remove the stems from the kale. You only want to use the leaves for this recipe; otherwise, the kale chips don’t crisp up enough.
  4. Once the kale is completely dry, pour some of the olive oil into your hand and toss the kale leaves like a salad. You need to get the oil on and into the leaves, but you don’t want too much. A half tablespoon will work for the entire batch of kale chips. The oil will help the spices to stick.
  5. Sprinkle the salt, garlic powder, and chili powder over the top of the chips.
  6. Spread the kale leaves on a baking sheet in a single layer. You may want to work in a couple of batches, as you don’t want the leaves to touch each other.
  7. Turn the baking sheet after 10 minutes and then cook for an additional 15 minutes. Make sure to keep an eye on the kale chips for the last 5 minutes or so, as they can go from crisp to burn relatively quickly.

 

 

Caprese Chicken

This recipe takes all the amazing flavors of a traditional Caprese salad and combines them with heart-healthy chicken breasts to create an aromatic dinner for your nose and a flavor explosion for your taste buds.

Serves 4–6 | Prep. time 5 minutes | Cooking time 30 minutes

Ingredients

  • 3 tablespoons olive oil (divided)
  • 6 boneless skinless chicken thighs
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 cloves garlic, minced
  • ⅓ cup red onion, minced
  • ½ cup balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 8 ounces fresh mozzarella
  • 2 cups cherry tomatoes, halved
  • ⅓ cup fresh basil, chopped

Directions

  1. Add 2 tablespoons of olive oil to a heavy skillet and heat on medium-high heat.
  2. Sprinkle the chicken thighs with salt and pepper.
  3. Add chicken to the hot oil in the skillet and cook for approximately 8 minutes on each side. When you’re sure the chicken is cooked through, remove it from the skillet and set aside.
  4. Add the remaining tablespoon of olive oil to the pan along with the garlic and onion, and cook for 3 minutes or until the onion is translucent.
  5. Add the balsamic vinegar, Dijon mustard, and honey. Stir while bringing the mixture to a boil. When it boils, reduce the heat and stir constantly for another 3 minutes or until the mixture begins to thicken.
  6. Return the chicken thighs to the pan and place a slice of mozzarella cheese on top of each thigh. Cover and cook until the cheese melts.
  7. Remove the lid and turn off the heat. Sprinkle each thigh with tomatoes and fresh chopped basil, and serve.

 

 

Greek Stuffed Peppers

Stuffed peppers are what many people think of as one of their favorite comfort foods. This healthy Mediterranean version will please even the toughest critics. The colors pop, and the taste sizzles, making a meal to please all the senses.

Serves 4–6 | Prep. time 15 minutes | Cooking time 50 minutes

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 small yellow onion
  • ½ pound ground beef (ground turkey also works well in this recipe)
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • ½ teaspoon allspice
  • 1 teaspoon garlic powder
  • 1 cup chickpeas, drained
  • ½ cup chopped cilantro
  • 1 cup cooked brown rice (whole grain rice or wild rice would work as well)
  • ½ teaspoon sweet paprika
  • 3 tablespoons tomato sauce
  • 6 bell peppers, cored with the tops cut off (different colors add to the visual effect of this dish, but feel free to use whatever color you like)
  • ¾ cup chicken broth

Directions

  1. Preheat the oven to 350°F.
  2. In a large skillet, heat the olive oil over medium-high heat. Add the onion and cook until translucent. Add the ground beef and cook through.
  3. Add the salt, pepper, allspice, and garlic powder to the meat and stir. Add the drained chickpeas. Cook for 3 minutes, and then add the cooked rice, paprika, cilantro, and tomato sauce. Stir in the chicken broth and let simmer until the liquid reduces.
  4. Now you need to cook the peppers. You can either put them on a grill for 15 minutes (where they will get a nice smoky flavor), or you can put them in the oven at 400°F for about 10 minutes.
  5. If you choose to cook the peppers in the oven, reduce the temperature to 350°F before stuffing them.
  6. Stuff each pepper to the top with the ground beef mixture.
  7. Put ½ cup of water in the bottom of a baking pan, then place each stuffed pepper into the pan. Cover tightly with aluminum foil, place in the oven and cook for 20 minutes.

 

 

Chocolate Avocado Pudding

Avocados are full of healthy fat and mixed with cocoa powder. You don’t taste the avocado, only the rich chocolaty goodness of the final product. This pudding is great served cold, and if you have a bunch of ripe avocados, you can freeze it or even turn it into popsicles.

Serves 6 | Prep. time 5 minutes

Ingredients

  • 2 avocados
  • ½ cup unsweetened cocoa powder
  • ¼ cup honey
  • 2 tablespoons plain Greek yogurt
  • 2 teaspoons vanilla
  • Sea salt

Directions

  1. Peel the avocados and dice them into small pieces.
  2. Mix the cocoa powder, honey, yogurt, and vanilla with the avocado bits until well combined. Use a hand mixer or even a blender to achieve maximum creaminess.
  3. Refrigerate for an hour and serve with a sprinkle of sea salt.

 

 

 

 

***These recipes and more can be found in Madison Miller’s Effortless Mediterranean Diet Cookbook: Easy Everyday Classic Mediterranean Recipes for a Healthy Lifestyle. To get your copy, click on the cover or click here.

To download a copy of the featured recipes, click here.

Easy Last-Minute Edible Gift Recipes

Book Name : Easy Last-Minute Edible Gift Recipes
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Your friends and family will cherish you more with these Personalized Homemade Edible Gifts this Holiday Season! In just a few minutes, you can prepare elegant and classic edible gifts!

Mini Hot Cocoa Treasure Mix

Prep Time: 10 minutes | Makes 4 little jars

Ingredients

  • ½ cup brown sugar
  • 1 cup dark cocoa powder
  • ½ cup add-ins such as chocolate chips, candy canes, mint chocolate candies, or toffee bits.
  • ½ cup mini marshmallows
  • Several small 4-5 ounce jars (should make about 4 little jars)

Directions

  1. Layer all of the ingredients in each of the jars in the order listed, adjusting the number of candies and marshmallows to suit individual tastes.
  2. Seal tightly.

Instructions to include with the gift

  • Remove the marshmallows from the top of the jar and set aside.
  • Add approximately 2 cups of milk to a saucepan and add the remaining contents of the jar. Heat over medium-low heat, stirring constantly until cocoa and candies are melted.
  • Remove from heat, pour into mugs, and top with marshmallows.

 

 

 

Rich and Decadent Chocolate Hazelnut Spread

Prep Time: 10 minutes | Cook Time: 10 minutes | Serves: 16

Ingredients

  • 1 cup hazelnuts, roasted and chopped
  • 1½ cups dark chocolate, chopped
  • 2 tablespoons vegetable oil
  • ¼ cup confectioners’ sugar
  • 2 tablespoons dark cocoa powder
  • ½ teaspoon vanilla extract
  • 1 tablespoon dark rum
  • 1 teaspoon salt
  • 2 8-ounce jars

Directions

  1. Place the heavy hazelnuts, vegetable oil, confectioners’ sugar, cocoa powder, vanilla extract, rum, and salt in a food processor. Blend until thick paste forms and set aside.
  2. Melt the chocolate in a double boiler over low heat, stirring constantly.
  3. Blend the chocolate and hazelnut paste together until smooth.
  4. Pour into gifting jars and seal tightly.

 

 

Eggnog Truffles

Prep Time: 30 minutes plus chill time | Cook Time: 10 minutes | Makes 30 truffles

Ingredients

  • 1 cup white sugar
  • ¼ cup unsalted butter
  • ½ cup prepared eggnog
  • 1 teaspoon nutmeg
  • 1 tablespoon dark rum
  • ½ teaspoon vanilla extract
  • ½ cup marshmallow cream
  • 5 cups white chocolate chips, divided
  • Fresh ground nutmeg or coconut flakes for garnish

Directions

  1. In a large saucepan, combine the sugar, butter, and eggnog. Heat over medium-high until the mixture boils. Allow to continue boiling for 2 additional minutes before removing from heat.
  2. Add in nutmeg, dark rum, and vanilla extract. Stir to mix.
  3. Transfer to a bowl and add the marshmallow cream and 3 cups of white chocolate chips. Stir until the white chocolate begins to melt.
  4. Using a mixer, blend on high until creamy. Cover and refrigerate for 1-3 hours.
  5. Remove the truffle mixture from the refrigerator, and using a scoop, scoop out small to medium-sized spoonfuls. Form into balls using your hands and place them on a cookie sheet. Transfer to the freezer for an hour.
  6. Melt the remaining white chocolate in a double boiler, stirring occasionally.
  7. Remove the truffles from the refrigerator and dip each one in the melted white chocolate, thoroughly coating.
  8. Place the dipped truffles back on the baking sheet.
  9. Dust with fresh ground nutmeg before the coating sets, or roll in coconut flakes.
  10. Place back in the refrigerator for approximately 30-40 minutes to completely set.

 

 

Rosemary Infused Honey

Prep Time: 1 hour for steeping | Cook Time: 10 minutes | Serves: 16

Ingredients

  • 1 cup clover honey
  • 4 sprigs fresh rosemary

Directions

  1. Place the honey and three of the rosemary sprigs in a saucepan and heat over low heat for 10 minutes.
  2. Remove from heat and let the rosemary steep in the honey for 1 hour.
  3. Place the unused rosemary sprig in a glass jar and pour the rosemary honey over it.
  4. Seal tightly.

 

 

Rich Espresso Liqueur

Prep Time: 10 minutes | Cook Time: 10 minutes | Makes 3 bottles

Ingredients

  • 5 cups unflavored vodka
  • 4 cups water
  • 1½ cups instant coffee crystals
  • 6 cups white sugar
  • 3 vanilla beans, split in half
  • 3 decorative bottles

Directions

  1. Place the water, coffee crystals, and sugar in a saucepan over medium heat. Stir until all ingredients are dissolved.
  2. Remove from heat and let cool completely.
  3. Add the vodka and stir.
  4. Add two vanilla bean halves to each bottle and pour in the vodka mixture.
  5. Seal tightly and let sit for two weeks before using.

 

 

 

***These recipes and more can be found in Louise Davidson’s Easy Homemade Edible Holiday Gifts. Click here or on the cover to get your copy now!

To download a copy of the featured recipes, click here.

Delicious Holiday Treats

Book Name : Delicious Holiday Treats
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White Chocolate Pecan Caramel Fudge

Oh, yes. It’s got white chocolate, pecans, and caramel – and you can make it in the microwave in LESS THAN TEN MINUTES. Be still, my heart. Because the sauce on top does not harden completely, this gift is best served in a decorative tin on a sheet of parchment and kept refrigerated.

Serves 25 | Prep. time 10 min. | Cooking time 5 min.

Ingredients

  • 2 ¼ cups white chocolate chips
  • ¾ cup butterscotch chocolate chips
  • 1 (14-ounce) can sweetened condensed milk
  • ¼ cup butter
  • ½ teaspoon vanilla extract
  • 1 cup chopped pecans
  • ½ cup room temperature caramel sauce

Directions

  1. Line an 8×8 pan with parchment or foil and lightly coat it with cooking spray.
  2. Combine the chips, sweetened condensed milk, and butter in a large, microwave-safe bowl.
  3. Microwave for 90 seconds and then stir. Cook for 15 more seconds and stir again. Repeat until the chocolate is mostly (but not completely) melted and mixed in.
  4. Add the vanilla and pecans, and stir to combine.
  5. Spread the mixture in the prepared pan and pour the caramel on top. Swirl it into the surface of the fudge with a knife.
  6. Chill until set.

Note: you can use all-white chocolate chips or a mix of white and butterscotch chips for an added caramel flavor.

 

 

Easy Chocolate Butter Toffee

Easy to make soooooooo good! I like to make extra batches to give to friends and family.

Makes 1 pound | Prep. time 15 min. | Cooking time 15 min.

Ingredients

  • 1 cup pecans
  • 1 cup unsalted butter
  • 1 cup sugar
  • ½ teaspoon sea salt
  • 1 teaspoon vanilla extract
  • 1 cup milk or semisweet chocolate chips

Directions

  1. Line a 9×9 baking dish and line with parchment or foil paper, including the sides.
  2. Chop the pecans coarsely. Spread the pecans in the pan’s bottom evenly.
  3. In a large saucepan, combine the butter, sugar, and salt. Heat over medium-low heat, stirring often until the mixture boils and the sugar is completely dissolved.
  4. Continue cooking until it reaches 260⁰F-270°F on a candy thermometer.
  5. Remove from heat and stir in the vanilla. Let rest for 2-3 minutes, and then spread the toffee evenly on top of the pecans.
  6. Sprinkle the chocolate chips immediately on top of the toffee. Cover with foil and wait 5 minutes to let the chocolate melt.
  7. Using a spatula, spread the melted chocolate evenly.
  8. Refrigerate for 2-3 hours before breaking into pieces.
  9. Store in an airtight container and keep cool until serving.

 

 

Traditional Nougat

Nougat seems mysterious, but once you have the knack, you can impress your friends and coworkers with a homemade batch! It’s made by beating egg whites and adding a hot sugar mixture to cook them, creating the fluffy, chewy sweetness we all adore. You can customize this recipe to your tastes – we love pistachios, almonds, and chopped dried apricots.

Serves 24 | Prep. time 30 min. | Cooking time 10 min.

Ingredients

  • 3 cups plus 1 tablespoon sugar, divided
  • ⅓ cup light corn syrup
  • ½ cup water
  • 1 cup local honey
  • 3 egg whites
  • ¼ teaspoon salt
  • 3 ½ cups toasted unsalted nuts, seeds, and dried fruit (a mixture of anything you choose)

Directions

  1. Butter two large sheets of parchment and set them aside.
  2. In a medium saucepan, combine the 3 cups of sugar, corn syrup, and water. Cook over medium heat to 300°F, and remove the pot from the heat.
  3. Meanwhile, bring the honey to 257°F and then take it off the heat as well.
  4. Beat the egg whites with the salt on high until foamy, and then incorporate the 1 tablespoon of sugar. Beat until glossy and stiff. Reduce the mixer speed a little and slowly pour the hot honey down the side of the bowl, whipping it into the egg. Continue mixing for 5 more minutes.
  5. Slowly add the sugar mixture and continue beating until the side of the bowl is cool enough to hold your hand on, 15–20 minutes.
  6. Fold in the nuts, seeds, and dried fruit.
  7. Spread the nougat on one sheet of the buttered parchment and cover it with the other sheet. Roll it out to 1-inch thickness. Chill and slice. Store in an airtight container.

 

 

Chocolate Truffle Platter

Gifts are 50% about the presentation, and this batch of creamy chocolate truffles looks beautiful when coated with various flavors, textures, and color offerings. The best part is that once the truffles are made, switching up the toppings is no effort at all. Follow the directions carefully to make sure yours work out.

Serves 24 | Prep. time 15 min. | Cooking time 5 min. | Chill time 2 hours

Ingredients

  • 8 ounces good quality chocolate, finely chopped
  • 1 ½ teaspoons butter
  • ⅔ cup heavy cream
  • ½ teaspoon vanilla or almond extract
  • Toppings: cocoa powder, crushed candy canes, finely chopped nuts (pistachios, hazelnuts, coconut, toasted coconut, almonds), decorative sugar, icing sugar, sprinkles

Directions

  1. Place the finely chopped chocolate in a heatproof bowl with the butter and set it aside.
  2. Heat the cream in a saucepan until it simmers, and immediately pour it over the chocolate and butter. Do not stir.
  3. After five minutes, add the extract and stir the melted chocolate until smooth. Pour it out onto a plate or into a cake pan and cover it with plastic. Let the wrap rest on the surface of the chocolate. Refrigerate for 2 hours.
  4. Meanwhile, choose and prepare your toppings. Arrange a baking pan with a layer of parchment.
  5. Scoop the chocolate into 2 teaspoon portions and place them on the baking pan. If they are firm enough, roll them into balls. If they’re still too sticky and soft, place them back in the fridge for a while.
  6. Roll the balls in a selection of toppings and arrange them on a tray or in a gift box with tissue paper. If the balls are too dry for the topping to stick, re-roll them and then try again.

 

 

Smoky Sweet Almonds

Smoked paprika steals the show in this easy recipe, so make sure yours is fresh and of good quality. These are sweet and addictive and just a bit different from the usual candied nut. Give them away in decorative jars.

Serves 12 | Prep. time 15 min. | Cooking time 30 min.

Ingredients

  • ½ cup dark brown sugar
  • 2 teaspoons kosher salt
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper
  • ½ teaspoon ground black pepper
  • 1 large egg white
  • 1 ¼ pounds almonds, whole, raw, skin on (about 4 cups)

Directions

  1. Preheat the oven to 300°F. Line a large baking sheet with foil and butter it generously.
  2. In a small bowl, combine the brown sugar, salt, paprika, cayenne, and black pepper.
  3. In a large bowl, whisk the egg white until frothy. Stir in the sugar mixture until well combined, and then toss in the almonds. Stir until they are well-coated.
  4. Spread the mixture on the prepared baking sheet and bake for 25 minutes, stirring once.
  5. Let the almonds cool on the tray, stirring and breaking up the clumps from time to time.

 

 

 

All recipes are from Louise Davidson’s book Celebrate Christmas: 75 Sweet Treats Recipes for the Holidays. Get the book here or click on the cover.

To download a copy of the featured recipes, click here.

Tasty and Festive Vintage Holiday Recipes!

Book Name : Tasty and Festive Vintage Holiday Recipes!
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Relive the glorious holiday feasts of the days past with these timeless vintage Christmas and holiday recipes.

Savory Stuffed Mushrooms

Stuffed mushrooms are holiday appetizers that date back more than a hundred years. For many, mushrooms were an easily accessible ingredient that could be dressed up without breaking the budget. They haven’t lost their charm over the years. You’ll find many elegant, complex recipes for stuffed mushrooms but this one is simple and classic, just like you would find on holiday appetizer tables several decades ago.

Serves 12 | Prep. time 15 minutes | Cooking time 35 minutes

Ingredients

  • 24 medium-sized whole white mushrooms, stems removed and set aside
  • 1 tablespoon vegetable oil
  • 1 tablespoon garlic, minced
  • 1 cup spinach, chopped
  • 2 (8-ounce) packages of cream cheese, softened
  • ½ cup Parmesan cheese, grated
  • 1 teaspoon paprika
  • ½ teaspoon cayenne powder
  • Salt and pepper, to taste
  • 2 tablespoons butter, diced
  • ½ cup panko breadcrumbs

Directions

  1. Preheat the oven to 350°F (177°C).
  2. Chop the reserved mushroom stems into small pieces. Discard any that seem unusually tough.
  3. Heat the vegetable oil over medium in a skillet.
  4. Add the garlic and mushroom stems. Sauté for 5 minutes, or until tender.
  5. Add the spinach and sauté for another 2–3 minutes until tender. Remove from the heat and set aside.
  6. Place the softened cream cheese in a bowl. Stir in the vegetable mixture from the skillet, Parmesan cheese, paprika, cayenne powder, and salt and pepper to taste. Mix well.
  7. In another small bowl, combine the butter and panko breadcrumbs. Work the butter into the crumbs until it’s evenly blended in. Set aside.
  8. Take each mushroom and add a generous spoonful of the cream cheese mixture to the center. If necessary, scoop out a little more of the inside of the mushroom to make room for the stuffing. Place the mushrooms on a parchment-lined baking sheet.
  9. Top each mushroom with a sprinkling of breadcrumbs.
  10. Place in the oven and bake for 20 minutes.
  11. Remove from the oven and serve warm.

 

 

Stuffed Bacon-Wrapped Dates

Also called devils on horseback, bacon-wrapped and stuffed dates have been popular since the late 19th century. They’re rich, decadent, and easy to make, so it’s no wonder they became a popular dish at holiday gatherings.

Serves 16 | Prep. time 15 minutes | Cooking time 40 minutes

Ingredients

  • 1 pound maple smoked sliced bacon, each strip cut in half
  • 32 dates, pitted
  • 1 cup blue cheese crumbles

For the sauce

  • 2 tablespoons balsamic vinegar
  • ½ cup light brown sugar

Directions

  1. Preheat the oven to 375°F (191°C) and line a baking sheet with parchment paper for easy clean-up.
  2. Take each date and make a slice lengthwise to open it up. Be careful not to cut it all the way through.
  3. Open the date and stuff it with blue cheese crumbles. Set it aside and repeat with the others.
  4. Once all the dates have been stuffed, wrap each one with half a strip of bacon.
  5. Place the stuffed dates on the baking sheet so that the tail of the bacon strip is on the bottom of the date. This will help keep the bacon in place while cooking.
  6. Place the tray in the oven and bake for 40 minutes, or until the bacon is crisp. Turn the dates over once about 25 minutes into cooking.
  7. Meanwhile, combine the balsamic vinegar and light brown sugar in a saucepan over medium heat.
  8. Stir while bringing the mixture to a boil. Then reduce the heat to medium-low and let simmer, stirring occasionally, for 20 minutes, or until the sauce has thickened.
  9. Remove the dates from the oven and serve on a platter with a bowl of dipping sauce. Offer toothpicks or appetizer forks for easy dipping.

 

 

Citrus Marinated Turkey

Whether it’s Christmas or Thanksgiving, turkey has been the star of the show for as long as any of us can remember. This recipe highlights all the fragrant, juicy citrus of the season.

Serves 12 | Prep. time 20 minutes | Refrigeration time 12 hours+ | Cooking time 4–5 hours

Ingredients

  • 1 15-pound turkey, innards removed
  • ½ cup butter, cubed

For the marinade

  • 2 cups fresh orange juice
  • ¼ cup lime juice
  • ¼ cup apple cider vinegar
  • 20 cloves garlic
  • 2 cups vegetable oil
  • ¼ cup chipotle peppers in sauce
  • ¼ cup kosher salt
  • ¼ cup fresh oregano, chopped
  • 2 fresh rosemary sprigs
  • 1-inch piece fresh ginger, peeled and sliced
  • 1 tablespoon cumin

Directions

  1. Combine the marinade ingredients: orange juice, lime juice, apple cider vinegar, garlic, vegetable oil, chipotle peppers, salt, oregano, rosemary, ginger, and cumin in a blender. Blend until smooth.
  2. Place the turkey in the roasting pan and cover it with the marinade.
  3. Cover and refrigerate for 12 hours or overnight.
  4. Preheat the oven to 325°F (163°C).
  5. Remove the turkey from the refrigerator and drain the marinade.
  6. Make small cuts in the skin and place the cubed butter in them.
  7. Add a half cup of water to the roasting pan.
  8. Cover the turkey with aluminum foil and place it in the oven.
  9. Roast for 2 hours, then carefully pull back the foil and baste the turkey.
  10. Put the foil back in place and roast for another 2–2½ hours, or until a 185°F (85°C) internal temperature is reached in the thigh. To brown, remove the foil in the final 30 minutes of cooking.

 

 

Holiday Only Mashed Potatoes

Mashed potatoes have held a reserved spot on holiday tables for decades. The thing is, you don’t want just “any” mashed potato for such a special occasion. This recipe takes your standard mashed potato dish and transforms it into something deserving of its holiday-only status.

Serves 8 | Prep. time 15 minutes | Cooking time 15 minutes

Ingredients

  • 8 large Yukon gold potatoes, peeled and cubed
  • 4 cups chicken stock
  • ½ cup heavy cream
  • 1 cup sour cream
  • ½ cup cream cheese
  • ¼ cup butter
  • ¼ cup fresh parsley, chopped
  • 1 tablespoon chives, chopped
  • Salt and pepper to taste

Directions

  1. Add the chicken stock to a large pot and bring it to a boil.
  2. Add the cubed potatoes and cook for 15 minutes, or until the potatoes are tender but firm.
  3. Drain the liquid from the potatoes and place them back in the pot over low heat.
  4. Add the heavy cream, sour cream, cream cheese, butter, fresh parsley, chives, and salt and pepper to taste.
  5. Mash with a potato masher or blend with an electric mixer until the desired level of creaminess is achieved.
  6. Keep warm over low heat, stirring occasionally, until ready to serve.

 

 

Clover Leaf Rolls

Many of us have memories as children of rolling the little clover leaf balls of dough to help out with a holiday dinner. This favorite from the past is still just as easy and fun to make.

Serves 30 | Prep. time 20 minutes | Cooking time 25 minutes

Ingredients

  • ½ ounce active dry yeast (or 2 individual packages)
  • ½ cup warm water
  • ½ cup + 1 teaspoon white sugar
  • 1½ cups milk, warmed
  • 1 egg, warmed to room temperature
  • ½ cup butter, melted and divided in half
  • 2 teaspoons salt
  • 5 cups all-purpose flour

Directions

  1. Begin by dissolving the yeast in warm water with a teaspoon of white sugar in a large bowl. Stir gently and let sit for at least 5 minutes.
  2. Next, add the remaining sugar, warm milk, egg, half the butter, salt, and 3 cups of flour. Beat until smooth.
  3. Add the remaining flour in increments until a smooth and pliable dough forms.
  4. Turn the dough out onto a lightly floured surface and knead for 5–8 minutes.
  5. Lightly grease a large bowl and place the dough inside, turning the dough to make sure all sides have a light coating of oil.
  6. Cover and let rise for about an hour.
  7. Remove the cover and punch the dough down in the center.
  8. Divide the dough into 90 evenly-sized balls.
  9. Grease 30 muffin tins.
  10. Brush each ball with the remaining melted butter.
  11. Place three dough balls into each muffin tin.
  12. Cover and let rest for about an hour.
  13. Preheat the oven to 375°F (191°C).
  14. Uncover and place the muffin tins in the oven. Bake for 15 minutes, or until golden brown.

 

 

Rum Balls

Rum balls are delicious, spirited little nuggets that were always found on cookie platters and holiday dessert tables in the middle of the 20th century. Don’t hesitate to let these treats make a return to your holiday menu.

Serves 36 | Prep. time 25 minutes

Ingredients

  • 1 (11-ounce) box of vanilla wafers or similar style cookie
  • 1¼ cups + 2 tablespoons confectioner’s sugar, divided
  • 2 tablespoons dark cocoa powder
  • 2 tablespoons light corn syrup
  • ¼ cup + 2 tablespoons spiced rum

Directions

  1. Place the vanilla wafers in a food processor and pulse until you have crumbs.
  2. Add 1 cup of the confectioner’s sugar, dark cocoa, and light corn syrup.
  3. Add the spiced rum, a tablespoon at a time with the food processor running, until a firm dough forms.
  4. Use a spoon to scoop out small balls of dough. Roll into 1-inch balls with your hands. Arrange them on a plate and continue until all the mixture is used.
  5. Using a sieve, sprinkle the remaining powdered sugar over the rum balls.
  6. Store in an airtight container.

 

 

 

***These recipes and more can be found in Louise Davidson’s Vintage Holiday Cookbook – Timeless Memorable Old-Fashioned Recipes for Christmas and the Holiday Season. To get your copy, click on the cover or here.

To download the featured recipes, click here.

Delicious Cookie Recipes to Fill Your Cookie Jars!

Book Name : Delicious Cookie Recipes to Fill Your Cookie Jars!
Buy Now

Bake delicious cookies with easy step-by-step recipes! With these 5 delicious cookie recipes to choose from, you will find your new favorites in no time! They are wicked good!

Pinwheel Cookies

Makes 60 | Prep time 15 minutes | Chill time 1-2 hours | Baking time 10 minutes

Ingredients

  • 1 cup butter, softened
  • 2 cups granulated sugar
  • ½ cup light brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 3¾ cup all-purpose flour
  • 2 teaspoons baking powder
  • Pinch of salt
  • ¼ cup baking cocoa

Directions

  1. Preheat the oven to 350°F (180°C).
  2. In a large mixing bowl, beat the butter, granulated sugar, and light brown sugar until creamy and fluffy.
  3. Stir in the eggs and mix until combined. Mix in the vanilla.
  4. In another bowl, mix the flour, baking powder, and salt.
  5. Fold the dry ingredients into the dough and form a dough.
  6. Divide the dough into two parts and fold the cocoa powder into one part.
  7. Roll out the dough onto a lightly floured working surface. Place them one onto the other.
  8. Roll the dough up together, wrap the dough with plastic wrap, and place it in the refrigerator for 1-2 hours or 15-20 minutes in the freezer.
  9. Take the dough out and place it on a cutting board. With a sharp knife, slice them into ½-inch rounds.
  10. Place the cookies on a baking sheet lined with parchment paper and bake for about 10 minutes.
  11. Let cool slightly before serving.

 

 

Classic Gingerbread Gentlemen

Makes 18 | Prep time 30 minutes | Chill time 1 hour | Baking time 10-12 minutes

Ingredients

  • ⅓ cup butter or butter-flavored shortening
  • ½ cup dark molasses
  • ¼ cup dark brown sugar
  • ¼ cup white sugar
  • 1 egg
  • 2 cups flour
  • 1 ½ teaspoon baking powder
  • 2 teaspoons ground ginger
  • 1 teaspoon cinnamon
  • ½ teaspoon salt

Directions

  1. In a bowl combine the butter or butter-flavored shortening, molasses, brown sugar, and white sugar. Using an electric mixer, blend until creamy.
  2. Add in the eggs and continue beating until blended.
  3. In another bowl, sift together the flour, baking powder, ginger, cinnamon, and salt.
  4. Working in increments, slowly add the dry ingredients to the wet ingredients, mixing just until blended.
  5. Cover the dough and place it in the refrigerator for at least one hour or until firm.
  6. Remove the dough from the refrigerator and preheat the oven to 375°F. Lightly grease or line a baking sheet.
  7. Roll the dough out onto a lightly floured, flat surface.
  8. Use gingerbread men cutouts to cut out the shapes of the cookies.
  9. Transfer the cookies to the prepared baking sheet and place it in the oven.
  10. Bake for 10-12 minutes, or until the edges are nicely browned.
  11. Cool on a baking rack and frost, if desired.

Note: You can decorate your gingerbread gentlemen with nuts or candies before baking if desired.

 

 

Italian Butter Cookies with Jam

Makes 40 | Prep time 30 minutes | Baking time 15 minutes

Ingredients

  • ½ cup butter, softened
  • ½ cup vegetable shortening
  • 1 cup powdered sugar
  • 4 egg whites
  • ⅓ cup almond paste
  • Pinch of salt
  • 3¼ cups all-purpose flour
  • ¼ teaspoon baking powder
  • 1 cup seedless strawberry or raspberry jam

Directions

  1. Preheat the oven to 350°F (180°C).
  2. In a large mixing bowl, mix the all-purpose flour, baking powder, and salt. Set aside.
  3. In another bowl, beat the almond paste, butter, vegetable shortening, and powdered sugar until creamy and fluffy.
  4. Add the egg whites and mix well.
  5. Stir the dry ingredients into the wet ingredients and mix until a dough forms.
  6. Transfer the dough into a pastry bag fitted with a large star tip.
  7. Form the cookies into a round tight crown on a baking sheet lined with parchment paper.
  8. Bake in the oven for about 13-15 minutes.
  9. Let cool completely and then add some jam in the middle of each cookie.

 

 

Rugelach Cookies

Makes 16 | Prep time 10 minutes | Freeze time: 30 minutes | Baking time 18 minutes

Ingredients

  • 2 cups all-purpose flour
  • Pinch of salt
  • 1 cup butter, cold, cubed
  • 8 ounces cream cheese, cold and cut into large pieces
  • ½ cup apricot jam
  • ½ cup walnuts, chopped
  • 1 teaspoon cinnamon
  • 3 tablespoons granulated sugar
  • 1 large egg, lightly whisked for brushing

Directions

  1. In a large mixing bowl, mix the flour and salt.
  2. Add the cold butter and cream cheese and work them into the flour mixture to form a smooth dough.
  3. Divide the dough into two pieces and roll out each piece in a circle.
  4. Spread the whole dough with half of the apricot jam and sprinkle on some cinnamon, granulated sugar, and half of the chopped walnuts.
  5. Cut the dough into 8 equal triangles and roll each into a roll.
  6. Arrange the cookies on a baking sheet lined with parchment paper.
  7. Repeat with the second piece of dough.
  8. Cover with plastic wrap and place in the freezer for 30 minutes.
  9. Lightly brush the cookies with the lightly whisked egg.
  10. Bake in a preheated oven at 350°F (180°C) for about 18-20 minutes.
  11. Let cool before serving.

 

 

Coconut Macaroons

Makes 20 | Prep time 20 minutes | Baking time 25 minutes

Ingredients

  • 3 large egg whites
  • ⅔ cup granulated sugar
  • ½ teaspoon vanilla extract
  • Pinch of salt
  • 5 cups sweetened shredded coconut

Chocolate Coating

  • 1½ cups chocolate chips
  • 1 tablespoon butter

Directions

  1. In a large mixing bowl, whisk the egg whites with the granulated sugar, vanilla, and a pinch of salt.
  2. Beat until foamy and the egg whites are translucent.
  3. Stir in the coconut.
  4. Use a medium cookie scoop to form the macaroons. Arrange them on a baking sheet lined with parchment paper.
  5. Bake in a preheated oven at 350°F (180°C) for 15–17 minutes.
  6. Let cool completely on the baking sheet.
  7. Add the chocolate chips and butter to a bowl and melt in the microwave for 2 minutes on medium.
  8. Mix until creamy and dip each macaroon to coat the bottom of the cookie.
  9. Arrange the macaroons on the same sheet where they were baked and let the chocolate set before serving.

 

 

 

All these recipes are from Louise Davidson’s cookbook Wicked Good Cookies: 101 Cookie Recipes that Won’t Make it to the Cookie Jar! To get yourself a copy of the book, click on the cover or here.

 To download the featured recipes, click here.

Delightful and Easy Coffee Recipes

Book Name : Delightful and Easy Coffee Recipes
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Try out these easy-to-make hot and cold coffee recipes you can easily make at home.

Caramel Macchiato

This delicious warm coffee will please all your taste buds with its bursting flavor.

Serves 1 | Prep time: 10 minutes

Ingredients

  • 2 teaspoons ground espresso coffee
  • 1 cup hot water
  • ¼ cup whole milk
  • 1 teaspoon vanilla extract
  • 1 tablespoon caramel sauce

Directions

  1. Brew the espresso in a coffee machine.
  2. Warm the milk in a small saucepan and froth it with a frother.
  3. Add the brewed coffee to a serving glass and mix it with the caramel sauce and vanilla.
  4. Add the milk foam on top.

 

 

Americano

This classic American coffee will wake you up whenever you are not in the mood.

Serves 1 | Prep time: 10 minutes

Ingredients

  • ¼ cup brewed espresso, hot
  • ¼ cup boiling water

Directions

  1. Add the boiling water to a glass.
  2. Brew some strong espresso in an espresso machine and pour it into the glass with the water.
  3. Serve and enjoy.

 

 

Dark Chocolate Mocha

Rich in flavor, this chocolate coffee is everything you will need to sweeten your busy day.

Serves 1 | Prep time: 5 minutes

Ingredients

  • 1 teaspoon ground espresso coffee
  • ¾ cup water
  • ¾ cup milk
  • 2 tablespoons sugar
  • ½ teaspoon vanilla extract
  • 2 tablespoons cocoa powder
  • ¼ cup whipped cream
  • 1 teaspoon powdered sugar

Directions

  1. Brew the espresso in a coffee machine.
  2. In a pot, warm the milk, sugar, vanilla, and cocoa powder.
  3. Mix the milk with the brewed espresso and transfer it to a serving glass.
  4. Whip the whipping cream and powdered sugar with a hand mixer and decorate the glass with the whipped cream. Serve and enjoy.

 

 

Iced Vanilla Latte

One of the most desired coffee flavor combinations. I love how this coffee is ready in no time and gives a nice refreshing beginning to every day.

Serves 1 | Prep time: 10 minutes

Ingredients

  • 1 cup brewed espresso, cold
  • ¼ cup whole milk
  • 1 teaspoon vanilla extract
  • 5 ice cubes

Directions

  1. Add the espresso, milk, and vanilla to a pitcher.
  2. Mix until combined and pour into a serving glass filled with ice.

 

 

White Chocolate Mocha

If you are a white chocolate lover, then this smooth and nice chilled coffee is everything you need to keep you on your feet for the day.

Serves 1 | Prep time: 10 minutes

Ingredients

  • ½ cup brewed strong espresso, hot
  • 2 ounces white chocolate, chopped
  • ½ cup milk
  • 5 ice cubes
  • ¼ cup heavy whipping cream
  • 1 teaspoon sugar
  • Pinch of nutmeg

Directions

  1. Add the white chocolate to the hot espresso and let it melt.
  2. Stir in the cold milk and pour the mixture into a serving glass filled with ice cubes.
  3. Use a hand mixer to whip the whipping cream and sugar.
  4. Decorate the serving glass with whipped cream and sprinkle with nutmeg.

 

 

 

 

***These recipes and more can be found in Sarah Spencer’s Coffee Recipes: Hot and Cold Coffee and Espresso Beverages to Make at Home. To get your own copy, click on the cover or here.

To download a copy of the featured recipes, click here.

Tasty Dessert Recipes Made Two Ways

Book Name : Tasty Dessert Recipes Made Two Ways
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Carrot Cake

A staple of any bake sale, this version is sure to impress.

Serves 12 | Prep. time 40 min. | Cooking time 30 min.

Ingredients

For the cake

  • 1 ⅓ cups vegetable oil
  • 1 cup sugar
  • 1 cup brown sugar, packed
  • 4 eggs
  • 1 tablespoon vanilla extract
  • 2 cups flour
  • 1 tablespoon ground cinnamon
  • ½ teaspoon baking soda
  • 1 ½ teaspoons baking powder
  • 1 teaspoon salt
  • 4 cups grated carrots
  • 1 cup chopped walnuts
  • 1 cup raisins

For the cream cheese frosting

  • 13 ounces cream cheese, at room temperature
  • 1 cup butter, at room temperature
  • 2 teaspoons vanilla extract
  • ¼ teaspoon salt
  • 4 cups powdered sugar

Directions

  1. Preheat the oven to 350°F, and prepare two round cake pans with a circle of parchment paper in the bottom and a good coating of cooking spray.
  2. In a large mixing bowl, beat the oil with the white and brown sugar. Add the eggs and vanilla, and mix until smooth.
  3. Add the flour, cinnamon, baking soda, baking powder, and salt. Mix until well combined, and then fold in the carrots, walnuts, and raisins.
  4. Pour the batter into the prepared pans, and bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
  5. Cool the cakes completely before frosting them.
  6. Bake for about 25 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
  7. Prepare the frosting by beating all the ingredients together. Refrigerate until ready to use.
  8. To assemble the cake, lay one cake on a platter, upside down. Cover it with a layer of icing. Cover it with another layer of cake, and use the remaining frosting to cover the top and sides of the cake.
  9. Refrigerate uneaten portions.

 

 

Healthier Carrot Cake

Carrot cake sounds like it’s good for you, and in this case, it is!

Serves 12 – Prep. time 30 min. – Cooking time 30 min.

Ingredients

For the cake

  • 1 ½ cups white whole wheat flour
  • ¼ cup wheat germ
  • 1 ½ teaspoons baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ cup coconut oil, melted and cooled
  • ⅔ cup honey
  • ½ cup unsweetened applesauce
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 ½ cups finely grated carrots
  • ¼ cup chopped walnuts
  • ¼ cup chopped pecans
  • ¼ cup sultana raisins
  • ½ cup crushed pineapple, drained

For the frosting

  • ½ cup chilled heavy cream
  • 4 ounces cream cheese, softened
  • ¼ cup honey
  • ¼ teaspoon pure vanilla extract

Directions

  1. Preheat the oven to 350°F and prepare a 9×9 baking pan with greased foil.
  2. In a large mixing bowl, combine the flour, wheat germ, baking soda, salt, cinnamon, and nutmeg.
  3. In a separate bowl, beat together the coconut oil, honey, applesauce, eggs, and vanilla.
  4. Add the wet ingredients to the dry ingredients and mix just to combine.
  5. Fold in the carrots, walnuts, pecans, raisins, and pineapple.
  6. Spoon the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
  7. Remove the cake from the pan, remove the foil, and cool the cake completely.
  8. Prepare the frosting. Whip the cream until soft peaks form, and add the cream cheese, continuing to beat until combined. Add the honey and vanilla and mix until smooth.
  9. Spread the icing on the cooled cake, and serve.

 

 

Pecan Pie

The delicious classic. Worth every calorie!

Serves 8 – Prep. time 10 min. – Cooking time 55–60 min.

Ingredients

  • 9-inch plain pastry pie shell
  • ½ cup corn syrup
  • ½ cup honey or maple syrup
  • 1 cup sugar
  • 3 large eggs, lightly beaten
  • ¼ teaspoon salt
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla
  • 2 cups pecans, halved

Directions

  1. Preheat the oven to 350°F.
  2. Warm the corn syrup over a double boiler to make it pourable.
  3. Pour the syrup into a bowl along with the honey, sugar, eggs, salt, melted butter, and vanilla. Mix well.
  4. Arrange the pecans in your pastry-lined pie plate and pour the syrup over them.
  5. Place the pie plate on a baking tray to catch any drips, and bake until golden brown (about 50-55 minutes).

 

 

Healthier Pecan Pie

This is a delicious alternative for when you want a lighter version of this classic dessert.

Serves 8 – Prep. time 20 min. – Cooking time 45–50 min.

Ingredients

For the crust (makes 2 bottom crusts)

  • 2 ½ cups white whole wheat flour
  • 1 teaspoon salt
  • 1 tablespoon maple syrup
  • 1 stick cold unsalted butter, chopped
  • ½ cup + 1 tablespoon ice cold water

Filling

  • 2 cups pecans
  • 2 tablespoons butter
  • 2 tablespoons whole-wheat flour
  • ½ cup water
  • ½ cup maple syrup
  • ¼ cup Splenda® brown sugar
  • 2 teaspoons vanilla extract
  • ¼ teaspoon salt
  • 2 eggs

Directions

  1. Prepare the crust. Combine the flour, salt, maple syrup, and butter in a food processor and pulse until a coarse meal is formed.
  2. Add the water, and pulse briefly until the dough begins to form balls.
  3. Remove the dough to a lightly floured surface and shape it into a large circle. Divide it in half, and form each half into a ball. Wrap each in plastic and refrigerate for at least an hour.
  4. Roll out one ball of dough into a 10” circle and place it in a pie plate. Fold and crimp the edges. Line it with pecan halves.
  5. Preheat the oven to 400°F.
  6. In a small saucepan over medium heat, melt the butter and whisk in the flour. Add the water, and mix well.
  7. Cook until it begins to brown and thicken, and then stir in the maple syrup, Splenda, vanilla, and salt. Cook for 1–2 minutes, and remove it from the heat. Cool for 5 minutes.
  8. In a bowl, whisk the eggs. Drizzle in a little of the hot filling mixture and whisk well to temper the eggs. Add the egg mixture back to the filling and combine.
  9. Pour the filling onto the pie crust, and jiggle it a little to distribute everything and eliminate any air bubbles.
  10. Bake for 10 minutes, and reduce the heat to 350°F. Cook another 25–30 minutes, until the pie is set.

 

 

Whoopie Pies

Don’t even look at how many calories are in these!

Serves 16 – Prep. time 15 min. – Cooking time 15 min.

Ingredients

For the cookies

  • ½ cup unsalted butter
  • 1 cup brown sugar, packed
  • 1 teaspoon instant coffee
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 large egg
  • ½ cup cocoa powder
  • 2 cups all-purpose flour
  • 1 cup milk

For the frosting layer

  • 1 cup shortening
  • 1 cup confectioners sugar
  • 1 ⅓ cups marshmallow fluff
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract

Directions

  1. Preheat the oven to 350°F and coat two baking sheets with cooking spray.
  2. In a mixing bowl, beat the butter with the sugar, coffee, baking powder, baking soda, and salt.
  3. Add the vanilla and eggs, and mix well. Fold in the cocoa.
  4. Add the flour in increments, alternating with the milk.
  5. Using a ¼ cup measure, scoop the dough onto the prepared baking sheets, leaving lots of room between them.
  6. Bake the cakes for about 15 minutes, until they are firm to the touch. Cool them on the pan, but remove them carefully while they are still lukewarm.
  7. Beat the filling ingredients together until smooth. Divide it among half the cookies, spreading it on the flat side. Top with the other half of the cookies.

 

 

Healthier Whoopie Pies

Serves 16 – Prep. time 15 min. – Cooking time 10 min.

A healthier version full of the luscious flavors of the original! It will soon become a family’s favorite!

Ingredients

For the cookies

  • ⅓ cup canola oil
  • ¾ cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 ½ cups white whole wheat flour
  • ⅓ cup unsweetened cocoa powder
  • ¾ teaspoon baking powder
  • ¾ teaspoon baking soda
  • ¾ cup skim milk

For the frosting layer

  • 4 ounces cream cheese
  • ¼ cup granulated sugar
  • 1 cup light whipped topping

Directions

  1. Preheat the oven to 350°F and coat two baking sheets with cooking spray.
  2. In a mixing bowl, beat the oil with the sugar until well combined. Add the egg and vanilla and mix well.
  3. In a separate bowl, combine the flour, cocoa, baking powder, and baking soda.
  4. Add the flour mixture to the wet ingredients in increments, alternating with the milk.
  5. Scoop the dough onto the prepared baking sheets, using about 2 tablespoons at a time, leaving lots of room between them.
  6. Bake the cakes for about 8–10 minutes, until they are firm to the touch. Cool them on the pan, but remove them carefully while they are still lukewarm.
  7. Beat the filling ingredients together until smooth. Divide it among half the cookies, spreading it on the flat side. Top with the other half of the cookies.

 

 

 

***These recipes and more can be found in Louise Davidson’s Desserts Two Ways: Favorite Dessert Recipes Made Two Ways: Classic and Healthier. To get your copy, click on the cover or click here.

To download the featured recipes, click here.

Tasty Thanksgiving Holiday Recipes

Book Name : Tasty Thanksgiving Holiday Recipes
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Pumpkin Lentil Soup

This is the perfect cool-weather soup, incredibly easy to make. Just add all the ingredients in a slow cooker and enjoy your brisk weather day, knowing you can return to a steamy bowl of this warming soup.

Serves 4-6 | Prep. time 10 minutes | Cooking time 6 hours

Ingredients

  • 4 cups chicken or vegetable stock
  • ½ cup coconut milk
  • 2 ½ cups pureed pumpkin (either canned or homemade)
  • 1 cup dry lentils
  • 1 ½ cups Granny Smith apples, chopped
  • 3 cloves garlic, crushed and finely minced
  • 2 tablespoons honey
  • 1 tablespoon curry powder
  • ½ teaspoon nutmeg
  • ½ teaspoon cinnamon
  • ½ teaspoon allspice
  • ½ teaspoon cayenne powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • Chopped walnuts, for garnish, if desired

Directions

  1. Add the chicken or vegetable stock and the coconut milk into a slow cooker and mix.
  2. Add in the pumpkin puree, lentils, Granny Smith apples, garlic, and honey. Mix well.
  3. Season with the curry, nutmeg, cinnamon, allspice, cayenne powder, salt, and black pepper and stir.
  4. Cover and cook on low for 6 hours.
  5. Garnish with chopped walnuts before serving, if desired.

 

 

Slow Cooker Sweet-and-Spicy Ham

The sweetness of this ham is balanced with a little heat and seasonal spices.

Serves 8 | Prep. time 10 minutes | Cooking time 6 hours

Ingredients

  • 1 3 to 5-lb boneless ham
  • ½ cup brown sugar, packed
  • ½ cup real maple syrup
  • 4 cloves garlic, crushed and finely minced
  • 1 tablespoon fresh grated ginger
  • 1 tablespoon crushed red pepper flakes
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon salt
  • 1 teaspoon cracked black peppercorns
  • 10-20 whole cloves

Directions

  1. Score the top of the ham in a diamond pattern with a sharp knife. Insert a clove at the crossings.
  2. Place the ham in a large slow cooker.
  3. In a bowl, combine the brown sugar, maple syrup, garlic, ginger, red pepper flakes, cinnamon, nutmeg, salt, and cracked black peppercorns. Mix well.
  4. Spread the mixture evenly over the ham and cover.
  5. Cook for 6 hours on low heat.
  6. Transfer to a serving platter, slice, and serve.

 

 

Crisp Parmesan Green Beans

Sometimes the simplest flavors are the most elegant. With just a few ingredients and twenty minutes, this dish can grace your holiday table.

Serves 6-8 | Prep. time 5 minutes | Cooking time 20 minutes

Ingredients

  • 6 cups green beans, washed and trimmed
  • 2 tablespoons olive oil
  • ¼ cup shallots, sliced
  • 1 tablespoon lemon juice
  • 1 cup fresh grated parmesan cheese
  • 1 teaspoon salt
  • Crushed almonds, for garnish, if desired

Directions

  1. Preheat the oven to 400°F/204°C.
  2. Heat the olive oil in a Dutch oven over medium heat.
  3. Add the shallots and sauté until just tender, approximately 2-3 minutes.
  4. Add the green beans and lemon juice. Sauté for 2 minutes.
  5. Add the parmesan cheese and salt. Toss to mix. Place the pan in the oven and cook for an additional 15 minutes.
  6. Garnish with crushed almonds, if desired.

 

 

Double Loaded Mashed Potatoes

These potatoes are easy and quick to make, plus they are loaded with decadence that is only permissible during the holidays as small cubes of sharp white cheddar infuse each bite as it melts.

Serves 8 | Prep. time 10 minutes | Cooking time 20 minutes

Ingredients

  • 8 cups small red potatoes, quartered (skins left on unless preference is otherwise)
  • 1 teaspoon salt
  • ½ cup butter
  • 1 cup sour cream
  • ½ cup warm chicken stock
  • 1 cup Vermont white cheddar cheese, cut into small cubes
  • ½ cup asiago cheese, shredded
  • 1 cup crispy prosciutto, crumbled
  • ½ cup scallions, sliced
  • 1 teaspoon black pepper
  • 1 teaspoon oregano

Directions

  1. Place the potatoes in a large stock pot and add enough water to cover. Add salt and bring to a boil. Boil for 3-5 minutes, before reducing heat to low. Simmer an additional 10 minutes, or until potatoes are tender.
  2. Drain potatoes and immediately return them back to the pot. Add the butter, sour cream, and chicken stock. Using a potato masher or immersion blender, blend until desired texture is achieved.
  3. Add in the Vermont white cheddar, asiago, prosciutto, scallions, black pepper, and oregano. Stir well.
  4. Transfer to a serving dish and serve immediately.

 

 

Chai Poached Pears

This recipe relies on a tea that you prepare the day before. On the day of serving, poach fresh pairs in the fragrant tea and let the aroma fill your kitchen as you tend to other things, such as enjoying yourself!

Serves 8 | Prep. time 12 hours (for steeping) | Cooking time 1 hour

Ingredients

  • 2 quarts water
  • ½ cup black tea
  • 1 tablespoon whole cloves
  • 4 star anise pods
  • 6 cardamom pods
  • 2 cinnamon sticks
  • 1 vanilla bean, scraped out insides only
  • 1 teaspoon whole black peppercorns
  • 1 tablespoon fresh ginger, sliced
  • ½ cup brown sugar
  • ½ cup white sugar
  • ¼ cup honey
  • 8 Bosc pears, peeled and cored
  • Vanilla ice cream for serving

Directions

  1. Pour the water into a large saucepan or stock pot. Add the black tea, cloves, star anise, cardamom, vanilla, black peppercorns, and ginger.
  2. Bring the tea to a low boil over medium heat. Reduce to low and simmer for 30 minutes. Remove from heat and let steep overnight.
  3. The following day, strain the tea and add the white sugar, brown sugar, and honey. Place the tea in a large pot on the stovetop and bring to a simmer over low to medium heat.
  4. Add the pears into the tea and poach them in the simmering tea for approximately one hour, occasionally checking to turn and ensure even doneness.
  5. Remove the pears from the pan and let drain before serving with vanilla ice cream.

 

 

 

**These recipes and more can be found in Louise Davidson’s Thanksgiving Cookbook – Easy Stress-Free Holiday Recipes. To get your own copy, click on the cover or here.

To download the featured recipes, click here.

Delicious and Easy Cajun and Creole Recipes from Louisiana

Book Name : Delicious and Easy Cajun and Creole Recipes from Louisiana
Buy Now

Come and discover the bold flavors of Louisiana and bring some of the best Creole and Cajun dishes to your table with these delicious recipes.

Southern Crab Cakes

Serves 4 | Prep. time 25 minutes | Cooking time 15 minutes

Ingredients

  • 3 tablespoons olive oil, divided
  • 1 pound lump crabmeat
  • ½ cup green bell pepper
  • ½ cup sweet yellow onion
  • ¼ cup celery, diced
  • 2 eggs, lightly beaten
  • 2 tablespoons crème fraiche
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon dry mustard
  • ½ teaspoon cayenne powder
  • ½ teaspoon smoked paprika
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • ¼ cup scallions, sliced
  • 1 tablespoon fresh chives, chopped
  • 1 cup panko bread crumbs, divided

Remoulade sauce

  • ¾ cup vegetable oil
  • ¼ cup freshly squeezed lemon juice
  • ½ cup scallions, sliced
  • ½ cup red onion, diced
  • 4 cloves garlic, crushed and minced
  • 2 tablespoons green olives, diced
  • ¼ cup chili sauce
  • 1 tablespoon prepared horseradish
  • ¼ cup whole-grain mustard
  • ¼ cup fresh parsley, chopped
  • 1 teaspoon paprika
  • ¼ teaspoon cayenne powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper

Directions

  1. To make the remoulade sauce, place all the ingredients in a blender or food processor. Blend until creamy and emulsified. Serve immediately or store in the refrigerator for up to three days
  2. Add one tablespoon of olive to a skillet over medium heat. Add the green bell pepper, sweet yellow onion, and celery. Cook until lightly tender, approximately 5 minutes. Remove from the heat and set aside.
  3. In a bowl, combine the eggs, crème fraiche, Worcestershire sauce, dry mustard, cayenne powder, smoked paprika, salt, black pepper, scallions, chives, and half of the bread crumbs. Mix well and then stir in the sautéed vegetables.
  4. Gently fold the crabmeat into the mixture. Form 8 patties with your hands, taking care to not pack them too tightly.
  5. Heat the remaining oil in the skillet over medium heat.
  6. Lightly coat the crab cakes with the remaining bread crumbs, and place them in the hot oil.
  7. Cook for 4-5 minutes per side, or until crisp and nicely golden brown.
  8. Remove from the heat and set aside for any extra oil to drain off before serving.

 

 

Chicken and Andouille Gumbo

Serves 6-8 | Prep. time 15 minutes | Cooking time 2 ½ hours

Ingredients

  • 2 pounds chicken thigh meat, cooked and shredded or cubed
  • 1 pound andouille sausage, sliced
  • 1 tablespoon vegetable oil
  • 1 tablespoon Creole seasoning
  • ½ cup sweet cream butter
  • 1 cup red onion, diced
  • 4 cloves garlic, crushed and minced
  • 1 cup flour
  • 1 cup celery, diced
  • 1 cup green bell pepper, diced
  • ½ teaspoon cayenne powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon oregano
  • 1 teaspoon salt
  • 1 teaspoon coarsely ground black pepper
  • 8 cups chicken stock
  • 2 bay leaves
  • 1 tablespoon cayenne pepper sauce
  • 1 tablespoon filé powder
  • Cooked rice for serving
  • Fresh parsley, chopped for garnish

Directions

  1. Heat the olive oil in a large, deep skillet or Dutch oven over medium heat.
  2. Add the andouille sausage and season with the Creole seasoning. Cook until the sausage is browned and cooked through, approximately 7-10 minutes, depending on the thickness of the slices. Remove the sausage from the heat and set aside.
  3. Keep the skillet on medium heat and add the butter. Once the butter has melted, add the onion and garlic. Cook for 3-4 minutes.
  4. Next, stir in the flour and cook, stirring frequently, until the floury paste turns a deep brown.
  5. Add the celery and green bell pepper. Season the mixture with cayenne powder, smoked paprika, oregano, salt, and black pepper. Mix well and cook an additional 3-5 minutes.
  6. Slowly add the chicken stock, stirring with a whisk the entire time to prevent any lumps from forming.
  7. Add the reserved sausage and bay leaves. Bring the mixture to a boil, then reduce the heat to low and simmer for 1 hour.
  8. After an hour, skim any fat off the surface of the gumbo. Add the chicken and simmer for an additional hour.
  9. Remove the gumbo from the heat and remove any fat on the surface and the bay leaves.
  10. Stir in the cayenne pepper sauce and filé powder.
  11. Serve immediately over cooked rice, garnished with fresh parsley.

 

 

Seafood Jambalaya

Serves 6-8 | Prep. time 10 minutes | Cooking time 45 minutes

Ingredients

  • 2 pounds shrimp, cleaned and deveined
  • ½ pound redfish, cubed
  • ½ pound smoked bacon, diced
  • 1 pound pork sausage
  • 1 pound andouille sausage
  • ½ pound dark chicken meat, cubed
  • ¼ cup butter
  • 1 cup onion, diced
  • 1 cup green bell pepper, diced
  • 1 cup celery, diced
  • 4 cloves garlic, crushed and minced
  • 2 cups long-grain white rice, rinsed
  • 1 tablespoon smoked paprika
  • 1 tablespoon celery salt
  • 2 teaspoon thyme
  • 1 tablespoon Creole seasoning
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 bay leaves
  • 2 cups seafood stock or fish stock
  • 1 ½ cups stewed tomatoes in liquid

Directions

  1. Arrange the bacon in a deep skillet or Dutch oven over medium heat. Cook until lightly browned. Add the pork sausage and andouille sausage and cook for approximately 10 minutes.
  2. Remove the contents of the skillet with a slotted spoon and set them aside on paper towels to drain.
  3. Add the chicken to the skillet and cook, turning occasionally, until browned on all sides. Remove from the skillet and set aside.
  4. Melt the butter in the skillet. Add the onion, celery, green pepper, and garlic. Cook it for 5 minutes.
  5. Next, add the rice and season with the paprika, celery salt, thyme, Creole seasoning, salt, and black pepper. Return all of the cooked meat to the skillet along and add the bay leaves.
  6. Add the chicken stock and tomatoes to the skillet and increase the heat to medium-high.
  7. Bring the liquid to a boil, and then reduce the heat, cover, and simmer for 15-20 minutes.
  8. Add the shrimp and redfish. Cover, and cook for an additional 10 minutes.
  9. Remove from the heat and let it sit for 10 minutes before serving.

 

 

Muffulettas

Serves 4-6 | Prep. time 15 minutes

Ingredients

  • ¼ cup plus 1 tablespoon good quality olive oil
  • ¼ cup red wine vinegar
  • 2 cloves garlic, crushed and minced
  • 1 teaspoon dried tarragon
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • 1 teaspoon coarsely ground black pepper
  • ¼ cup green olives, chopped
  • ¼ cup black olives, chopped
  • ¼ cup carrots, finely diced
  • ¼ cup roasted red pepper, chopped
  • ½ cup cauliflower, chopped into very small pieces
  • 1 large round loaf of thick-crust white or sourdough bread
  • ¼ pound smoked ham, sliced thin
  • ¼ pound hard salami, sliced thin
  • ¼ pound mortadella, sliced thin
  • ¼ pound cappicola, sliced thin
  • ¼ pound provolone cheese, sliced thin
  • ½ cup onion, sliced thin
  • Bibb lettuce, optional

Directions

  1. In a bowl, combine the olive oil, red wine vinegar, garlic, tarragon, oregano, salt, and black pepper. Whisk until thoroughly blended.
  2. In another bowl, combine the green olives, black olives, carrots, roasted red pepper, and cauliflower. Toss to mix.
  3. Pour the dressing over the olive mixture, and toss to coat.
  4. Take the loaf of bread and slice off the top 1-1 ½ inches.
  5. Scoop out the inside of the bottom part of the bread, leaving about ½ inch (or more, if desired) of bread along the bottom and sides. Do the same to the top that was sliced off.
  6. Spread the olive mixture along the bottom of the bread bowl, reserving about ¼ of the mixture for the top.
  7. Next layer in each of the meats, the provolone cheese, onion, and lettuce, if using.
  8. Spread the remaining olive mixture onto the top piece of bread and replace it on top of the sandwich.
  9. Cut and serve immediately or store it in the refrigerator, tightly wrapped, for several hours before serving.

 

 

Classic Beignets

Serves 12 | Prep. time 15 minutes, plus refrigeration | Cooking time 10 minutes

Ingredients

  • 2 ¼ teaspoons dry yeast
  • 1 ½ cups warm water
  • ½ cup white sugar
  • 2 eggs
  • 1 teaspoon salt
  • 7 cups flour
  • 1 cup evaporated milk
  • ¼ cup shortening or butter
  • Vegetable oil for frying
  • Powdered sugar for garnish

Directions

  1. Combine the yeast and warm water, stir gently, and set aside for 10-5 minutes for the yeast to dissolve.
  2. Combine the dissolved yeast and water with the sugar, eggs, and salt. Mix well.
  3. Add half of the flour to the mixture and stir until combined.
  4. Add the evaporated milk and shortening or butter and mix well before adding the remaining flour.
  5. Once a firm dough has formed, cover and refrigerate the dough for at least 2 hours.
  6. Pour enough oil to completely submerge the beignets into a skillet or pot, and heat it over medium-high heat.
  7. Roll the dough out into a rectangle and cut it into 2-inch squares.
  8. Place the dough into the hot oil and fry, turning occasionally, until the pastries are golden brown, approximately 5 minutes.
  9. Remove the beignets from the hot oil and set them aside on a paper towel to allow the excess oil to drain off.
  10. Dust each pastry with sifted powdered sugar before serving.

 

 

 

**These recipes and more can be found in Sarah Spencer’s Louisiana Cooking: Easy Cajun and Creole Recipes from Louisiana. To get your copy, click on the cover or click here.

To download a copy of the featured recipes, click here.

Delicious Casserole Recipes

Book Name : Delicious Casserole Recipes
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Try out these tasty casserole recipes you can make at home.

Chicken Tetrazzini

Serves 8 – Prep. time: 30 minutes – Cooking time: 30 minutes

Ingredients

  • 10 ounces dry linguine, cooked
  • 2 tablespoons butter
  • ¼ cup all-purpose flour
  • 2 ½ cups chicken stock
  • 1 ½ cups milk
  • ½ cup grated Parmesan cheese, divided
  • 1 ounce reduced-fat cream cheese
  • Salt and pepper to taste
  • 4 teaspoons olive oil, divided
  • 1 pound mushrooms, sliced
  • 1 medium onion, chopped
  • 5 cloves garlic, minced
  • 1 teaspoon thyme
  • 1 teaspoon marjoram
  • ½ teaspoon tarragon
  • ½ cup white wine
  • 3 cups rotisserie chicken, shredded
  • 1 cup frozen mixed vegetables
  • Cooking spray
  • 2 cups bread crumbs
  • ¼ cup fresh parsley, chopped

Directions

  1. Preheat the oven to 375°F and prepare a 9×13” baking dish with cooking spray.
  2. Melt the butter in a medium saucepan over medium heat. Stir in the flour and cook for 2 minutes, whisking constantly.
  3. Gradually add the stock and milk and bring it to a boil. Reduce the heat, and simmer for 5 minutes
  4. Stir in half the Parmesan cheese, cream cheese, salt, and pepper. Remove the pan from the heat and set it aside.
  5. Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil to the pan; swirl to coat. Add mushrooms and sauté 3 minutes, stirring occasionally. Add the onion, garlic, thyme, marjoram, and tarragon, and combine well.
  6. Add the wine, stir, and cook for 1 minute.
  7. Combine the cheese sauce, mushroom mixture, pasta, chicken, and vegetables. Spoon it into the prepared pan.
  8. Combine the bread crumbs with the remaining Parmesan, and sprinkle it over the casserole.
  9. Bake at 375°F for 30 minutes, or until browned and bubbly. Top with parsley.

 

Beef Goulash

Serves 6 – Prep. time: 15 minutes – Cooking time: 2 hours

Ingredients

  • 3 tablespoons butter, divided
  • 2 pounds beef chuck, cut into chunks
  • 2 tablespoons all-purpose flour
  • 1 large onion, thinly sliced
  • 2 cloves garlic, minced
  • ½ green pepper, deseeded and thinly sliced
  • ½ red pepper, deseeded and thinly sliced
  • 2 tablespoons tomato paste
  • 2 tablespoons paprika (good quality is essential)
  • 1 ½ cups canned tomatoes, drained
  • ⅓ cup dry white wine
  • 1 ½ cups beef stock
  • Salt and pepper to taste
  • ⅔ cup sour cream
  • 2 tablespoons parsley, chopped
  • Mashed potatoes, for serving

Directions

  1. Preheat the oven to 350°F.
  2. Heat 2 tablespoons of butter in a Dutch oven. Sprinkle the beef with the flour and brown it well, working in batches. Set the browned meat aside.
  3. Add the remaining butter to the pot, and cook the onion, garlic, green pepper and red pepper until they are softened, about 5 minutes.
  4. Return the beef to the pot and stir in the tomato paste and paprika. Cook, stirring, for 2 minutes.
  5. Add the tomatoes, white wine and beef stock. Cover and bake for 1 ½–2 hours, until the meat is tender.
  6. Season with salt and freshly ground pepper.
  7. Stir in the sour cream and garnish with parsley. Serve with potatoes, if desired.

 

Quick Shepherd’s Pie

Serves 6 – Prep. time: 10 minutes – Cooking time: 25 minutes

Ingredients

  • 1 (24 ounce) bag of frozen mashed potatoes
  • ½ cup milk
  • 3 tablespoons butter, divided
  • ¾ teaspoon salt, divided
  • 12 ounces pork loin, cut into ½-inch pieces
  • ½ teaspoon freshly ground black pepper
  • 1 medium onion, diced
  • 1 (6 ounce) microwavable bag of peeled baby carrots
  • 1 tablespoon tomato paste
  • ⅓ cup dry red wine
  • 2 tablespoons all-purpose flour
  • 2 cups beef broth
  • 1 cup frozen green peas
  • 1 tablespoon summer savory
  • ½ teaspoon marjoram
  • ½ teaspoon rosemary

Directions

  1. Preheat the broiler to high.
  2. Microwave the potatoes according to the package directions. Stir in the milk, 2 tablespoons of butter, and ¼ teaspoon salt.
  3. While the potatoes cook, heat a Dutch oven over medium-high heat. Add the remaining butter to the pan; swirl to coat. Sprinkle the pork evenly with the remaining salt, and season with pepper.
  4. Sauté the pork for 6 minutes, turning to brown on all sides, and remove it from the pot.
  5. Add the onion and sauté for 4 minutes, stirring occasionally.
  6. While the onion cooks, microwave the carrots on HIGH for 1 ½ minutes.
  7. Remove the carrots from the bag and slice them into ½-inch pieces.
  8. Stir the tomato paste into the onions and cook for 1 minute, stirring frequently. Deglaze the pot with the wine.
  9. Add the flour and whisk for 1 minute, stirring constantly. Gradually add the broth, stirring constantly.
  1. Stir in the sliced carrots, peas, and herbs. Bring it to a boil and cook for 4 minutes or until slightly thick, stirring occasionally. Remove from the heat and stir in the browned pork.
  2. Spoon the mixture into a 2-quart broiler-safe ceramic casserole dish, and top with the mashed potato mixture. Broil for 4 minutes or until lightly browned on top.

 

Eggplant Parmesan

Serves 10 – Prep. time: 30 min – Cooking time: 1 h, 15 min

Ingredients

  • 2 large eggs, lightly beaten
  • 1 tablespoon water
  • 2 cups panko breadcrumbs
  • ¼ cup Parmigiano-Reggiano cheese, grated
  • 2 (1 pound) eggplants, peeled and cut crosswise into ½-inch slices

Filling:

  • ½ cup fresh basil, chopped
  • ¼ cup Parmigiano-Reggiano cheese, grated
  • ½ teaspoon crushed red pepper
  • 3 cloves garlic, minced
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • 2 (8 ounce) containers 2% cottage cheese
  • 1 large egg, lightly beaten

Remaining ingredients:

  • 4 cups pasta sauce
  • 1 ½ cups mozzarella cheese, shredded

Directions

  1. Preheat the oven to 375°F and prepare a 9×13” baking dish and 2 cookie sheets with cooking spray.
  2. Prepare the eggplant. Combine the eggs and 1 tablespoon of water in a shallow dish. Combine the panko and ¼ cup Parmigiano-Reggiano in a second shallow dish.
  3. Dip each slice of eggplant in the egg mixture, and then dredge it in the panko mixture, pressing gently so the breadcrumbs stick, and shaking off any excess.
  4. Place the coated eggplant slices 1 inch apart on the baking sheets. Bake them for 30 minutes or until they are golden, turning them once and rotating the baking sheets after 15 minutes.
  5. To make the filling, combine the basil, ¼ cup Parmigiano-Reggiano cheese, garlic, onion powder, salt, pepper, cottage cheese, and egg.
  6. To assemble, spoon ½ cup of pasta sauce into the baking dish. Layer half the eggplant slices over the pasta sauce.
  7. Top with about ¾ cup pasta sauce and spread half of the cottage cheese mixture over sauce. Follow with a third of the mozzarella. Repeat the layers once, ending with about 1 cup of pasta sauce.
  8. Cover tightly with aluminum foil coated with cooking spray. Bake at 375° for 35 minutes. Remove the foil and top with the remaining third of the mozzarella. Bake for 10 more minutes, or until the sauce is bubbly and the cheese melts; cool for 10 minutes before serving.

 

Apricot Apple Crisp

Serves 10 – Prep. time: 15 minutes – Cooking time: 30 minutes

Ingredients

  • 1 teaspoon butter, for greasing
  • 5 Granny Smith apples, sliced
  • 1 cup dried apricots, finely chopped
  • 1 tablespoon lemon juice
  • ⅓ cup brown sugar
  • ½ cup all-purpose flour

Topping:

  • ¾ cup rolled oats
  • ¾ cup brown sugar
  • ½ teaspoon salt
  • ½ teaspoon nutmeg
  • 1 teaspoon cinnamon
  • Tiny pinch cloves
  • ½ cup cold butter, cubed

Directions

  1. Preheat the oven to 375°F and grease an 8×8” baking dish with butter.
  2. In a bowl, mix the apple slices, cranberries, lemon juice, and sugar. Pour the mixture into the baking dish.
  3. In a separate bowl, make the topping by mixing the oats, flour, sugar, salt, nutmeg, cinnamon, and cloves. Blend in the butter using a pastry cutter.
  4. Sprinkle the topping over the apples.
  5. Bake for 30 minutes, until the topping is brown and crisp.
  6. Serve warm with ice cream or whipped cream.

 

 

 

***These recipes and more can be found in Louise Davidson’s Casseroles: From Oven to Table – Easy Everyday Casserole Recipes. To get your copy, click on the cover below or click here.

To download the featured recipes, click here.

Delicious Vintage Recipes You Can Make At Home

Book Name : Delicious Vintage Recipes You Can Make At Home
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Savor the flavors of classic recipes from the previous generations with these delicious and easy-to-make old-fashioned vintage recipes.

Amish Church Soup

This is another simple and nutritious soup that deserves more attention these days. It hails from the Depression and still makes a great lunch. My mother ate it with biscuits, but I like a nice crunchy artisan loaf.

Serves 6 | Prep. time 5 min. | Cooking time 30 min.

Ingredients

  • ¼ cup butter
  • 3 cups cooked navy beans
  • 1 small carrot, finely diced
  • 4 cups milk
  • 4 slices buttered bread, cut into small chunks
  • Salt and pepper to taste
  • 2 tablespoons fresh chives, chopped

Directions

  1. Melt the butter in a Dutch oven and brown the onions.
  2. Add the beans, carrot, and milk, and bring it up to a boil, add the bread and let simmer for 5-10 minutes, and then take it off the heat.
  3. For thicker soup. Mash some of the beans and stir them back in.
  4. Season with salt and pepper, stir in the chives and serve.

 

 

Chicken Fricassee

This recipe is similar to one found in The International Jewish Cookbook, which was published in 1919. My grandmother made it often.

Serves 4–6 | Prep. time 10 min. | Cooking time 1 hour

Ingredients

  • 1 whole chicken, about 5 pounds
  • 1 small onion, chopped
  • 1 parsnip root, peeled and chopped
  • 1 carrot, peeled and chopped
  • 1 stalk celery, chopped
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon ground ginger
  • 1 tablespoon flour
  • ¼ cup parsley

Directions

  1. Cut up the chicken into serving pieces.
  2. Place a pot with a tight-fitting lid onto the stove, and put the chicken fat in the bottom of it.
  3. Sprinkle the onion, parsnip, carrot, and celery on top of the chicken fat, and pour a few tablespoons of water over it.
  4. Season the chicken with salt, pepper, and ginger, and layer the pieces on top of the fat with the largest ones on the bottom.
  5. Cover the pot and place it on the back of the stove (over low heat) and add more water if necessary.
  6. Cook for an hour. Toward the end, you can thicken the drippings with a little flour, and shake the pot a bit to prevent lumps.
  7. When you’re ready to serve, chop up some parsley and sprinkle it over the chicken.

 

 

Smothered Swiss Steak

Nothing beats coming in from outdoors on a cold winter afternoon to the smell of this dish bubbling away. This is our family recipe; I hope you like it. It’s not from Switzerland; in fact, the name comes from the old way of tenderizing meat by hitting it with a mallet or rolling it with a rolling pin – “swissing.”

Serves 4–6 | Prep. time 10 min. | Cooking time 1 hour 40 minutes

Ingredients

  • 2 pounds round steak, cut into serving pieces
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • ¼ cup all-purpose flour
  • ¼ cup shortening
  • 1 onion, diced
  • 1 stalk celery, diced
  • 1 green bell pepper, thinly sliced
  • 8 ounces mushrooms, sliced
  • 2 cloves garlic, minced
  • ¼ cup tomato paste
  • 2 cups stewed tomatoes
  • 2 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon brown sugar
  • Mashed potatoes for serving

Directions

  1. Preheat the oven to 325°F.
  2. Using a meat mallet, pound the steaks on both sides.
  3. Season the meat with salt and pepper, and toss it in the flour to coat.
  4. Melt the shortening in a Dutch oven and brown the meat.
  5. On top of the meat, add the onion, celery, pepper, mushrooms, and garlic.
  6. In a bowl, mix the tomato paste with the stewed tomatoes, beef broth, Worcestershire sauce, and sugar, and pour that over.
  7. Cover, and bake for 1½ hours. Serve over mashed potatoes.

 

 

Creole Rice

There are so many recipes for this rice dish, but what’s lovely about the old ones is the simplicity of the ingredients list. The 1920s cook used what was easily on hand.

Serves 4–6 | Prep. time 5 min. | Cooking time 20 min.

Ingredients

  • 2 teaspoons butter or bacon grease
  • 1 large onion, finely chopped
  • 1 green pepper, finely chopped
  • 1 cup canned tomatoes, rubbed through a sieve
  • 3 cups cooked rice
  • 2 teaspoons salt
  • 1 teaspoon paprika
  • Optional: ½ cup ham or cooked sliced sausages

Directions

  1. Melt the butter or bacon fat in a skillet and cook the onion and green pepper until softened.
  2. Add the tomatoes, rice, salt, paprika, and meat if using, and cook to heat through.

 

 

Flapper Pie

Another wonderful recipe that has been lost in time. My grandmother on my father’s side used to make it often for her family. It was on all the menus in dinners restaurant in the 1920s. This recipe was written on a piece of paper that I found in an old cookbook my grandma gave me when I got married. I have made it a few times and it always impresses me.

Serves 6-8 | Prep. time 20 min. | Cooking time 10-15 min

Ingredients

Graham Cracker Crust

  • 1¼ cups graham crackers, finely crushed
  • ¼ cup melted butter
  • ½ cup sugar
  • Dash cinnamon

For the filling

  • 2 ½ cups milk
  • ½ cup white sugar
  • ¼ cup cornstarch
  • 3 egg yolks
  • 1 teaspoon vanilla
  • Pinch salt
  • Meringue topping

Directions

To make the crust

  1. Mix the ingredients thoroughly. Set aside 2 tablespoons for garnish.
  2. Press the mixture into a pie pan to form a shell, and refrigerate to set.

To make the filling

  1. In a saucepan, combine the filling ingredients and cook over medium heat, stirring constantly.
  2. Continue cooking until the custard has thickened.
  3. Allow the mixture to cool while preparing the meringue topping.

To assemble and bake

  1. Preheat the oven to 350°F.
  2. Spread the filling in the crust while it is still slightly warm, and spoon the meringue on top.
  3. Swirl the meringue with a fork and swirl to form peaks.
  4. Bake until the meringue is golden brown (about 10-15 minutes). Sprinkle with the reserved crust mixture to garnish.

 

 

 

***These recipes and more can be found in Louise Davidson’s Vintage Recipes: Timeless and Memorable Old-Fashioned Meals from Our Grandmothers. To get your copy, click on the cover or click here.

To download a copy of the featured recipes, click here.

Delicious and Easy 5-Ingredient Everyday Slow Cooker Recipes

Book Name : Delicious and Easy 5-Ingredient Everyday Slow Cooker Recipes
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Chocolate Oatmeal

If you’re not a fan of maple syrup, then here’s a chocolate oatmeal recipe.

Serves 2 – Prep. Time: 10 minutes – Cooking Time: 8 hours

Ingredients

Oatmeal

  • 2 cups steel-cut oats
  • 7 cups water
  • 13½-ounce can lite coconut milk
  • ¼ cup unsweetened cocoa powder
  • Non-stick cooking spray

Garnish

  • Some brown sugar
  • Sweetened shredded coconut (optional)
  • Chopped pecans (optional)

Preparation

  1. Coat the crockpot with cooking spray and place all the oatmeal ingredients inside.
  2. Stir everything together and then cook for 6 to 8 hours on LOW.
  3. Stir everything together again and transfer to a bowl.
  4. Garnish with the brown sugar, shredded coconut, and/or chopped pecans, and serve.

 

Pork and Peas Soup

Pork and peas make a marvelous savory soup that adds home-cooked country charm to any meal.

Serves 8 – Prep. Time: 10 minutes – Cooking Time: 4 hours

Ingredients

  • 2½ quarts water
  • 1 ham hock, or pieces of cut-up ham
  • 2½ cups dried split peas
  • 1 medium onion, chopped
  • 3 medium carrots, diced
  • Salt and pepper, to taste

Preparation

  1. Bring the water to a boil while you are mixing the rest of the ingredients in the crockpot.
  2. When the water is boiling, pour it into the crockpot and mix it with everything else.
  3. Cook everything on HIGH for 4 hours.
  4. Cut up the ham if you used a hock and to the soup. Stir to combine and serve warm.

 

BBQ Drumsticks

This different take on chicken barbecue is something you’ll love to come home to.

Serves 8 – Prep. Time: 15 min. – Cooking Time: 4 hours 15 min.

Ingredients

  • 3 pounds chicken drumsticks

Sauce

  • 1½ cups barbecue sauce
  • ¼ cup honey
  • 2 teaspoons yellow mustard
  • 1½ teaspoons Worcestershire sauce

Preparation

  1. Broil the drumsticks 5 inches from the heat for 7½ to 10 minutes.
  2. Flip over and continue broiling for another 7½ to 10 minutes.
  3. Place the drumsticks in a slow cooker.
  4. Mix the sauce ingredients together in a separate bowl.
  5. Pour the sauce over the drumsticks and cook everything on LOW for 3 to 4 hours or on HIGH for 1½ to 2 hours.

 

Saucy Ribs

These ribs doused in sauce will make you want to get your hands dirty.

Serves 4 – Prep. Time: 10 minutes – Cooking Time: 5 hours

Ingredients

  • 1½ cups ketchup
  • ½ cup packed brown sugar
  • ½ cup white vinegar
  • 2 teaspoons seasoned salt
  • ½ teaspoon liquid smoke (optional)
  • 2 pounds boneless country-style pork ribs

Preparation

  1. Mix all of the ingredients except for the meat together in the slow cooker.
  2. Place the ribs in the sauce and cook everything on LOW for 5 to 6 hours.
  3. Transfer the ribs to a plate and remove the fat from the sauce before drizzling over the ribs.
  4. You can thicken the sauce by bringing it to a boil and reducing it to your desired consistency.
  5. Place the ribs and sauce on a shallow plate and serve.

 

Gooey Fudge Cake

Make this gooey fudge and you will want it to get stuck in your teeth.

Serves 4 – Prep. Time: 5 minutes – Cooking Time: 1 hour 30 minutes

Ingredients

Fudge Ingredients

  • 1 box (15¼ ounces) Betty Crocker Chocolate Fudge Cake mix
  • 1 box (4 ounces) Jell-O Chocolate Instant Pudding Mix
  • 4 eggs
  • ⅔ cup sour cream
  • ¾ cup vegetable oil
  • Non-stick cooking spray

Optional Toppings

  • 1 jar hot fudge sauce
  • 1 scoop vanilla ice cream

Preparation

  1. Grease a crockpot and mix the fudge ingredients together with an electric or hand mixer until everything is fully blended.
  2. Pour the mixture into the crockpot and cook everything on HIGH for 1½ hours.
  3. Scoop some fudge into a bowl and top with optional toppings, if desired.
  4. Serve and enjoy.

 

 

***These recipes and more can be found in Louise Davidson’s 5 Ingredient Slow Cooker Cookbook: From Crock Pot to Table Everyday Slow Cooker Recipes. To get your copy, click on the cover or click here.

5 Ingredient Slow Cooker

To download a copy of the featured recipes, click here.

Delicious Classic French Recipes You Can Make at Home

Book Name : Delicious Classic French Recipes You Can Make at Home
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Spiced Duck Rillettes (Rillettes de Canard)

Serves 8-10 | Prep time 15 minutes plus approximately 24 hours for chilling | Cook time 2 hours

Ingredients

  • 2 pounds duck legs
  • ¼ cup coarse ground salt
  • 1 tablespoon fresh ginger, grated
  • ½ teaspoon ground cloves
  • 1 tablespoon orange zest
  • 2 tablespoons fresh thyme, chopped
  • 8 cups duck stock
  • 2 sprigs fresh rosemary
  • 6 cloves garlic
  • 2 star anise pods
  • 1 tablespoon pink peppercorns
  • 2 tablespoons Grand Marnier or orange flavored liqueur
  • ⅔ cup duck fat, melted
  • Assorted toasts and crudités for serving
  • Additional rosemary sprigs for garnish, if desired

Directions

  1. In a bowl, combine the salt, ginger, cloves, orange zest, and thyme to create a rub.
  2. Liberally pat the spice rub over the surface of the duck legs. Place the dug legs in a dish, cover, and refrigerate for 8-12 hours.
  3. In a stock pot, combine the duck stock, rosemary, garlic, star anise, and pink peppercorns. Add the duck legs, and bring to a boil over medium-high heat.
  4. Reduce the heat to medium-low, cover, and let simmer for 2 hours, or until the duck is fall-off-the-bone tender.
  5. Turn off the heat, and let cool to room temperature before placing the entire stock pot in the refrigerator for 12 hours, or overnight.
  6. Skim the fat off of the top of the stock, and remove the duck legs. Remove any skin and excess fat, and completely shred all of the duck meat. Discard the bones, and transfer the meat to a bowl.
  7. Combine the duck meat with the orange liqueur and 1-2 tablespoons of the chilled duck stock from the stock pot.
  8. Lay out four large serving ramekins, and firmly pack in the shredded duck meat. Press down until tightly compacted.
  9. Melt the duck fat over low heat. Pour the melted duck fat into each of the ramekins. Cover tightly and chill for several hours, or until firm.
  10. Remove from the refrigerator, and using a knife, gently slide the rillettes from the ramekins, skimming off the excess layer of solidified fat, if desired.
  11. Garnish with fresh rosemary sprig, if desired. Each ramekin serves approximately 2 as an appetizer.

 

Chicken with 40 Garlic Cloves (Poulet aux 40 Gousses d’Ail)

Serves 4 | Prep time 20 minutes | Cook time 1 hour 45 minutes

Ingredients

  • 1 tablespoon olive oil
  • 40 cloves garlic, about 3 heads of garlic
  • 1 large whole chicken, about 3 ½ to 4 pounds
  • 1 tablespoon apple cider vinegar
  • Salt and black pepper
  • 1 onion, sliced thick
  • 1 teaspoon dry thyme or 1 tablespoon fresh thyme
  • 1 cup white wine
  • 2 tablespoons heavy cream
  • 1 tablespoon cognac

Vegetables (optional)

  • 12 trimmed carrots
  • 4-6 white turnips, trimmed and quartered
  • 12 baby potatoes (optional)

Directions

  1. Preheat the oven to 400°F. Prepare a Dutch oven or metal baking pan by brushing the bottom and sides with olive oil.
  2. Peel the garlic cloves. You can blanch them for 1-2 minutes in boiling water. It makes it easier to peel.
  3. Wash the chicken insides under cold running water. Drain and pat dry with paper towels. Brush the skin and the inside of the chicken with apple cider vinegar. Season generously with salt and black pepper.
  4. Arrange the onion slices to the bottom of a Dutch oven or baking pan. Add the chicken on top of the onions. Arrange the garlic all around the chicken. Season the chicken generously with salt and freshly cracked black pepper and thyme. Add the white wine all around the chicken. Arrange the carrots, and potatoes and turnip around the chicken. Cover and bake for 1 hour.
  5. After an hour, uncover and continue cooking for 45 minutes. The chicken is done once the vegetables, if used, are tender and the internal temperature of the chicken at its thickest part reads at least 165°F on a meat thermometer.
  6. Once the chicken is cooked, remove it from the oven and place it on a serving plate and all the vegetables all around the chicken. Cover lightly with foil to keep warm.
  7. In the meantime, prepare the sauce. Place the Dutch oven or pan on the stovetop. Add the cognac and the cream and bring to a boil over high heat. With a whisk or wooden spoon, stir to release the browned bits of flavor stuck to the bottom of the pan. Reduce heat to medium and let simmer until the sauce thickens about 2-3 minutes. Taste and adjust seasoning with salt and pepper, if needed.
  8. Serve the chicken and veggies warm with the sauce on the side.

 

Skirt Steak with Shallot Sauce (Bavette à l’Échalotte)

Serves 2 | Prep time 25 minutes | Cook time 15 minutes

Ingredients

  • 2 8-ounce skirt steaks
  • Kosher salt
  • Freshly ground black pepper
  • 6 shallots
  • Unsalted butter
  • Olive oil
  • 2 tablespoons balsamic vinegar
  • 1 cup red wine

Directions

  1. Take the meat out of the refrigerator. Season generously with kosher salt and freshly ground black pepper, and let rest for 10-15 minutes to bring to room temperature. In the meantime, prepare the shallots. Peel and cut them into thin slices.
  2. Warm a little butter and a little olive oil in a heavy-bottomed frying pan over medium-high heat. The pan should become hot enough to sear the meat. Place the steaks in the pan. Cook for 2 minutes or 2 min 30 to brown the meat well, then turns over. Let cook another 2-3 minutes. Reduce the heat to medium and cook for another minute. Remove the steak from the pan and then let the steaks rest on a plate. Cover loosely with foil just to keep warm.
  3. Meanwhile, add olive oil and butter to the pan and fry the shallots on medium-high heat for 2 minutes to color them well. Then lower the heat to low heat and continue cooking for 3-4 more minutes, or until tender. Remove the shallots from the pan and place them with the steaks. Deglaze the pan with balsamic vinegar and red wine. Add a little butter to bind the sauce. Let the sauce reduce by half on high heat, about 3 minutes.
  4. Serve the steaks with the shallots and pour some sauce on top.

 

Beef Burgundy Stew (Boeuf Bourguignon)

Serves 8 | Prep time 15 min. | Cook time 2 hours 30 min.

Ingredients

  • 4 pounds beef sirloin tips, cut into chunks
  • 2 tablespoons olive oil
  • 3 carrots, peeled and halved
  • 2 onions, peeled and halved
  • 5 cloves garlic, crushed and chopped
  • ¼ cup all-purpose flour
  • 3 cups red wine
  • 4 cups beef stock
  • 1 bouquet garni (bay leaf, parsley stems, and thyme sprigs, tied in cheesecloth)
  • 6 slices bacon, chopped
  • 40 baby onions, peeled
  • 1 pound small, whole mushrooms
  • ½ cup water

Directions

  1. Preheat the oven to 350°F.
  2. Place a Dutch oven over medium-high heat and heat the olive oil. Working in batches, brown the meat chunks on all sides, removing them to a platter as you go.
  3. When the meat is done, add the carrots and onions to the pot and cook until softened, about 5 minutes. Add the garlic and cook one more minute.
  4. Stir in the flour and mix until the vegetables are well coated and the flour begins to brown, about 2 minutes.
  5. Pour in the wine and beef stock, and mix. Add the bouquet garni. Add the beef, cover, and place the pot in the oven. Bake for 2 hours.
  6. Meanwhile, cook the bacon in a medium skillet over medium heat until crisp. Using a slotted spoon, remove it to a plate lined with a paper towel.
  7. Add the onions to the bacon fat and cook until they are nicely browned. Remove them to a bowl, and cover. Brown the mushrooms and then add them to the onions.
  8. To the skillet, add the water and stir to deglaze. Let it simmer and reduce a little, and then pour it over the onions and mushrooms.
  9. When the meat is cooked, remove it from the pot. Strain the liquid and discard the vegetables. Simmer the broth until it is thick enough to coat your spoon, about 15 minutes.
  10. Stir in the meat, bacon, onions, and mushrooms with their juices. Cook on low for 10 minutes, until the onions are tender.

 

Mussels with White Wine (Moules Marinières)

Serves 6 as an appetizer | Prep time 10 minutes | Cook time 15 minutes

Ingredients

  • 2 pounds mussels, washed, with beards removed
  • ¼ cup butter
  • 4 cloves garlic, crushed and minced
  • ½ cup dry white wine
  • 2 teaspoons sherry vinegar
  • ¼ cup fresh parsley, chopped
  • 1 tablespoon fresh thyme, chopped
  • 1 teaspoon cornstarch
  • ½ teaspoon salt
  • 1 teaspoon coarse ground black pepper

Directions

  1. Heat the butter in a deep skillet over medium heat.
  2. Once the butter has melted, add the garlic and sauté until 2 minutes.
  3. Add the white wine, sherry vinegar, parsley, and thyme. Stir lightly until mixed.
  4. Add the mussels to the skillet and increase the heat to medium-high. Bring the liquid to a boil and cook until the mussel shells open, approximately 5 minutes.
  5. Remove the opened mussels and place them on a serving platter. Discard any mussels that have not opened.
  6. Place the cornstarch in a small cup and add a bit of the cooking liquid. Whisk until thin paste forms. Add the cornstarch paste to the cooking liquid and whisk gently.
  7. Cook, while stirring, until the sauce thickens just slightly.
  8. Season the sauce with salt and black pepper.
  9. Pour the sauce over the mussels and serve immediately.

 

Stuffed Mushrooms (Champignons Farcis)

Serves 6 | Prep time 15 minutes | Cook time 15 minutes

Ingredients

  • 4 slices bacon, finely chopped
  • 1 small sweet onion, minced
  • 1 pound medium mushrooms, whole
  • 1 cup gruyere, shredded
  • ½ cup soft breadcrumbs
  • ⅛ teaspoon oregano
  • ¼ teaspoon salt

Directions

  1. Preheat the oven to 375°F, and lightly grease a baking pan.
  2. Place the bacon in a medium skillet over medium heat, and add the onion. Cook, stirring often.
  3. Meanwhile, remove the stems from the mushrooms. Dice them up and add them to the pan.
  4. When the bacon is finished to your liking, remove the skillet from the heat. Stir in the remaining ingredients.
  5. Spoon the filling into the mushroom caps, and arrange them on the baking sheet.
  6. Bake for 10 minutes, until golden and delicious.

 

Tatin Pie (Tarte Tatin)

Serves 8 | Prep time 15 minutes | Cook time 50 minutes

Ingredients

  • ½ cup granulated sugar
  • 2 tablespoons water
  • 3 tablespoons butter
  • 6 apples, peeled, cored, and quartered
  • 1 pie crust, 11-inch diameter

Directions

  1. Preheat the oven to 400°F.
  2. In an 11-inch oven-safe skillet (preferably cast iron) bring the sugar, water, and butter to a boil. Cook until it begins to brown.
  3. Stir in the apples until they are well coated and cook for 3 minutes.
  4. Arrange the pastry over the apples and cut a few small vents for steam.
  5. Transfer the skillet to the oven and bake for 50 minutes.
  6. Let it cool for 10 minutes, and then place a serving plate over the top. Invert the pan to transfer the pie onto the plate.

 

 

 

***These recipes and more can be found in Florence Parisien’s Mais Oui! Easy French Cookbook: Classic French Recipes to Make at Home. To download a copy, click on the cover or click here.

To download a copy of the featured recipes, click here.

Delicious Cast-Iron Recipes!

Book Name : Delicious Cast-Iron Recipes!
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Simple Bread

Serves 16 | Prep time 15 minutes | Cooking time 45 minutes

Ingredients

  • 4⅓ cups bread flour
  • 2¼ teaspoons active dry yeast
  • ½ tablespoon sea salt
  • 2 cups warm water
  • 3 tablespoons olive oil, divided

 Directions

  1. In a large mixing bowl, stir together the flour, yeast, and salt.
  2. Add the warm water, and with a rubber spatula, mix until well-combined.
  3. With plastic wrap, cover the bowl and set it aside at room temperature for about 45-60 minutes or until doubled in size.
  4. To the bottom of a large cast-iron skillet, add 1 tablespoon of the oil.
  5. Drizzle about 1 tablespoon of oil over the dough.
  6. With oiled hands, shape the dough into a ball.
  7. Place the dough into the oiled skillet and loosely cover it with a towel.
  8. Set it aside at room temperature for about 1 hour or until doubled in size.
  9. Preheat the oven to 400°F (204°C).
  10. Drizzle a little more oil over the top of the bread, and with a knife, create an X or a few slices across the top.
  11. Bake for about 35-40 minutes or until the top becomes golden-brown.
  12. Set the oven to the broiler.
  13. When the broiler is ready, broil for about 5 minutes.
  14. Remove from the oven and place the skillet onto a wire rack to cool for about 10-15 minutes.
  15. Invert the bread onto the wire rack to cool completely before slicing.
  16. With a sharp knife, cut the bread into desired-sized slices and serve.

Nutrition (per serving)

Calories 147, fat 3 g, carbs 26 g, sugar 0 g, protein 3 g, sodium 176 mg

 

Pineapple Sweet and Sour Chicken

Serves 4 | Prep. time 5–10 minutes | Cooking time 12 minutes

Ingredients

  • 1½ pounds skinless, boneless chicken thighs, cut into bite-sized pieces
  • 2 tablespoons vegetable oil
  • 1 small red bell pepper, cut into ¾-inch pieces
  • 1 (8-ounce) can pineapple tidbits with juice, drained
  • ¾ cup sweet-and-sour sauce

Directions

  1. Add the oil to a cast-iron skillet and heat it over medium-high heat.
  2. Add the chicken; stir-cook for 5–6 minutes until no longer pink.
  3. Add the bell pepper and sauce; stir-cook for about 4 minutes until the pepper turns tender.
  4. Add the pineapple and stir-cook for 1–2 minutes.
  5. Serve warm.

Nutrition (per serving)

Calories 420, fat 15 g, carbs 34 g, protein 36 g, sodium 400 mg

 

Mushroom Beef Stroganoff

Serves 4 | Prep. time 10 minutes | Cooking time 20 minutes

Ingredients

  • 1-2 tablespoons butter
  • 1 pound thinly sliced beef
  • 6 white mushrooms, thinly sliced
  • ¾ pound dry pasta, cooked and drained
  • 2 (10¾-ounce) cans condensed cream of mushroom soup
  • ½ cup sour cream
  • 1 teaspoon garlic powder
  • Salt and black pepper to taste

Directions

  1. Fill a large saucepan with water and bring to a boil. Add 1 tablespoon salt to the water and while the beef and mushrooms will be cooking, cook the pasta according to package directions. Drain pasta and set aside.
  2. Melt the butter in a large cast-iron skillet over medium-high heat. Add the beef and fry until cooked through, about 8-10 minutes. Remove the beef from the skillet and set aside.
  3. Add the mushrooms can fry until slightly golden, about 4-6 minutes, taking care of letting all the water evaporate.
  4. Add the garlic powder and soup to the mushrooms; simmer for about 8–10 minutes while stirring.
  5. Add the cooked pasta and stir to coat well.
  6. Stir in the sour cream and season with salt and pepper to taste.
  7. Serve warm.

Nutrition (per serving)

Calories 679, fat 40.5 g, carbs 48 g, protein 28.5 g, sodium 660 mg

 

Cod in Lemon Sauce

Serves 4 | Prep time 15 minutes | Cooking time 14 minutes

 Ingredients

For the lemon sauce

  • 5 garlic cloves, minced
  • 5 tablespoons extra-virgin olive oil
  • 5 tablespoons freshly squeezed lemon juice
  • 2 tablespoons unsalted butter, melted

 For the flour mixture

  • ⅓ cup all-purpose flour
  • 1 teaspoon ground coriander
  • ¾ teaspoon ground cumin
  • ¾ teaspoon sweet paprika
  • ¾ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper

For the cod fillets

  • 4 (4-ounce) cod fillets
  • 2 tablespoons olive oil
  • ¼ cup flat-leaf leaves, chopped

 Directions

  1. Preheat the oven to 400°F (204°C).
  2. For the lemon sauce, in a shallow bowl, add all the ingredients for the sauce except for the garlic. Mix well
  3. For the flour mixture, in another shallow bowl, stir together all the ingredients.
  4. Dip each cod fillet in the lemon sauce, then coat with the flour mixture. Shake off the excess flour from each fillet.
  5. Reserve the lemon sauce.
  6. In a large cast-iron skillet, heat the oil over medium-high heat and sear the cod fillets for about 2 minutes per side.
  7. Meanwhile, add the garlic into the owl of reserved lemon sauce and stir to combine.
  8. Drizzle the lemon sauce over the cod fillets and immediately transfer the skillet into the oven.
  9. Bake for about 10 minutes
  10. Garnish with parsley and serve hot.

Nutrition (per serving)

Calories 405, fat 31 g, carbs 10 g, sugar 0 g, protein 22 g, sodium 557 mg

 

Creamed Spinach

Serves 6 | Prep time 10 minutes | Cooking time 15 minutes

 Ingredients

  • 3 tablespoons unsalted butter
  • ¼ cup Vidalia onion, grated
  • 2 tablespoons all-purpose flour
  • 1 teaspoon garlic, minced
  • 1 cup heavy cream
  • 15 ounces fresh baby spinach
  • Pinch of ground nutmeg
  • Kosher salt and freshly ground black pepper, to taste

 Directions

  1. In a large cast-iron skillet, melt the butter over medium-high heat. Sauté the onion for about 3-4 minutes.
  2. Stir in the flour and cook for about 2 minutes, stirring continuously.
  3. Add the garlic and cook for about 1 minute, stirring continuously.
  4. Stir in the heavy cream and cook for about 2-3 minutes, stirring continuously.
  5. Reduce heat to low and stir in the nutmeg, salt, and black pepper.
  6. Stir in the spinach and cook for about 3-4 minutes, stirring continuously.
  7. Serve hot.

Nutrition (per serving)

Calories 105, fat 8 g, carbs 6 g, sugar 1 g, protein 2 g, sodium 137 mg

 

Blueberry Cobbler

Serves 8 | Prep time 15 minutes | Cooking time 30 minutes

 Ingredients

  • ½ cup unsalted butter
  • 1 cup all-purpose flour
  • 1½ teaspoons baking powder
  • 1 teaspoon dried lavender, minced
  • ½ teaspoon kosher salt
  • 1 cup plus 1 tablespoon granulated sugar, divided
  • 1 cup whole milk
  • 2 tablespoons freshly squeezed lemon juice
  • 1-2 teaspoons lemon zest, grated
  • 1 vanilla bean, scraped
  • 2 cups fresh blueberries

 Directions

  1. Preheat the oven to 350°F (177°C).
  2. Place the butter in a 10-inch cast-iron skillet, then place the skillet in the preheating oven for about 5 minutes.
  3. Carefully remove the skillet from the oven.
  4. Meanwhile, in a large mixing bowl, add the flour, baking powder, lavender, and salt. Mix well.
  5. Add 1 cup of sugar along with the milk, lemon juice, lemon zest, and vanilla. Mix until well-combined.
  6. In a medium mixing bowl, add the blueberries and remaining sugar. Toss to coat well.
  7. Carefully remove the hot skillet with the melted butter from the oven.
  8. Evenly pour the flour mixture into the buttered skillet. Top with the sugared blueberries.
  9. Bake for about 30 minutes or until the flour mixture has risen around the blueberries.
  10. Remove the skillet from the oven and place it onto a wire rack to cool slightly before serving.

Nutrition (per serving)

Calories 294, fat 12 g, carbs 44 g, sugar 30 g, protein 3 g, sodium 243 mg

 

All the recipes can be found in Louise Davidson’s book No-Fuss Cooking Cast Iron Cookbook. To learn more, click here or on the cover.

 

To print or download any or all of the recipes, please click here

Delicious and Popular Copycat Cheesecake Factory Recipes

Book Name : Delicious and Popular Copycat Cheesecake Factory Recipes
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Fried Mac and Cheese Balls

Macaroni and Cheese is an American favorite. Leave it to the Cheesecake Factory to take this classic and make it better. This copycat recipe pays homage to the Cheesecake Factory’s wonderful recipe.

Serves 4–6 | Prep. time 15 minutes plus 3 hours chilling time | Cooking time 15 minutes

Ingredients

Sauce

  • 1 ¾ cups marinara sauce
  • 1 ¾ cups alfredo sauce
  • ¼ cup heavy whipping cream
  • 1 teaspoon garlic powder
  • ½ cup ricotta cheese
  • 1 cup Italian blend shredded cheese
  • ¼ cup red wine

Balls

  • 16 ounces grated white sharp cheddar, grated
  • 16 ounces smoked gouda cheese, grated
  • 3 tablespoons butter
  • 2 tablespoons flour
  • 2 cups whole milk, warmed
  • 1 pound large elbow macaroni, cooked
  • Salt and pepper, to taste
  • 3 eggs
  • 3 tablespoons milk
  • 3 cups panko bread crumbs
  • Fresh Parmesan cheese for garnish only
  • vegetable oil for frying

Directions

  1. Make the balls. In a mixing bowl, combine the shredded cheddar and shredded gouda.
  2. In a large saucepan, melt the butter. Add the flour slowly, whisking until there are no lumps. Gradually add the 2 cups of warm milk. Whisk until smooth, and continue cooking until the sauce begins to thicken.
  3. When the sauce is thickened, remove it from the heat and gradually mix in the cheddar and gouda cheeses. Stir until the cheese is melted and incorporated thoroughly.
  4. Add the cooked macaroni and salt and pepper into the cheese sauce and stir well.
  5. Butter a large cake pan and spread the mac and cheese mixture evenly into the pan, then place it in the refrigerator for at least two hours. You want the mixture to set and make it easier to form into balls.
  6. After two hours, remove the tray from the refrigerator and form the mac and cheese into evenly sized balls about 2 inches in diameter. Cover, and put them in the freezer for at least an hour.
  7. In a small bowl, beat your eggs and 3 tablespoons of milk together.
  8. Place the bread crumbs in a shallow dish.
  9. In a deep skillet or large saucepan, heat enough vegetable oil so that the balls will be covered when you fry them.
  10. When the oil is heated to 350°F, dip each ball in the egg mixture, then the panko crumbs, and drop them into the oil. Work in batches, and cook until the balls are a nice golden brown color, about 3–4 minutes. Transfer to the paper towel as they finish cooking to drain.
  11. Make your cheese sauce by combining the marinara and alfredo sauce in a small saucepan. Heat over medium and when warm, add the ricotta, Italian cheese blend, and wine. Stir to combine.
  12. When the cheeses have melted, remove the pot from the heat and add the garlic powder and heavy cream. Stir well.
  13. Serve the macaroni balls with the cheese sauce and a sprinkle of Parmesan.

 

 

Avocado Egg Rolls

This is one of the Cheesecake Factory’s most popular appetizers and for good reason. This recipe is a copy of the original but tastes just as amazing.

Makes 8 egg rolls | Prep. time 15 minutes | Cooking time 5 minutes

Ingredients

  • 3 avocados, halved, peeled, and seeded
  • 1 Roma tomato, diced
  • ¼ cup diced red onion
  • 2 tablespoons chopped fresh cilantro leaves
  • Juice of 1 lime
  • Kosher salt and freshly ground black pepper, to taste
  • 1 cup vegetable oil
  • 8 egg roll wrappers

Cilantro Dipping Sauce

  • ¾ cup fresh cilantro leaves, loosely packed
  • ⅓ cup sour cream
  • 1 jalapeño, seeded and deveined (optional)
  • 2 tablespoons mayonnaise
  • 1 clove garlic
  • Juice of 1 lime
  • Kosher salt and freshly ground black pepper, to taste

Directions

  1. First, mix together all of the ingredients for the cilantro dipping sauce, and set it aside.
  2. In a medium mixing bowl, mash the avocados up a bit with the back of a fork. Gently mix in the tomato, onion, cilantro, lime juice, salt, and pepper.
  3. In a deep skillet or saucepan, heat the vegetable oil over medium to high heat.
  4. Take your egg roll wrappers and fill each one with some of the avocado mixtures. Fold the sides over, and then fold down the top and bottom. You can wet your fingers and dampen the wrapper to seal the seams.
  5. When the oil is heated, add the egg rolls and fry until they turn a beautiful golden brown. Then remove them and place them on a paper towel to drain.
  6. Serve with cilantro dipping sauce.

 

 

Chicken Madeira

This Chicken Madeira recipe is a spin-off of one of the Cheesecake Factory’s most loved recipes.

Serves 8 | Prep. time 40 minutes | Cook time 40 minutes 

Ingredients

Chicken

  • 4 chicken breasts
  • 1 cup balsamic vinaigrette
  • 2 tablespoons brown sugar
  • 2 tablespoons olive oil
  • 1 cup mozzarella cheese, shredded
  • fresh parsley (for garnish)

Sauce

  • 2 tablespoons butter
  • 2 cups white mushrooms, sliced
  • 2 cups beef stock
  • ¼ cup balsamic vinaigrette
  • 2 tablespoons brown sugar

Directions

  1. Preheat the oven to 350°F.
  2. Place each chicken breast in between two pieces of plastic wrap or parchment paper and pound until they are about ¼-inch thick.
  3. In a plastic bag, combine the vinaigrette, brown sugar, and olive oil, then add the pounded chicken breasts. Refrigerate and let them marinate for at least an hour (but longer would be better).
  4. When they are done marinating, you can either brown the breasts in a hot skillet by cooking for 2 minutes on each side, or you can skip this step if you are in a hurry.
  5. Place the chicken breasts in a baking pan and bake for 12–15 minutes. Because the breasts are pounded thin, they won’t take long to cook.
  6. In the skillet, you used to brown the chicken breasts and melt the butter over medium heat. Add the sauce ingredients and cook until the sauce reduces to about half the original amount.
  7. Change the setting on your oven to broil. Cover each chicken breast with mozzarella and cook until the cheese melts.
  8. Serve with the pan sauce.

 

 

Cuban Sandwich

The Cheesecake Factory’s lunches are as good as their dinners. This recipe is inspired by the Cheesecake Factory’s Cuban sandwich.

Serves 4 | Prep. time 20 minutes | Cooking time 5 minutes

Ingredients

  • ½ teaspoon olive oil
  • 2 garlic cloves, minced
  • ½ cup reduced-fat mayonnaise
  • 8 slices artisan bread
  • 8 thick slices deli smoked turkey
  • 4 slices deli ham
  • 8 slices Swiss cheese
  • 12 dill pickle slices
  • 1 cup fresh baby spinach

Directions

  1. Heat the olive oil in a small skillet. Add the garlic and cook until the garlic is fragrant. Remove it from the heat and let it cool, then stir it into the mayonnaise.
  2. Spread some garlic mayo over each slice of bread, and assemble the sandwiches using turkey, ham, cheese, pickles, and spinach.
  3. Cook the sandwiches in a panini maker or grill them in a skillet until the cheese melts and the bread has browned up.
  4. Serve.

 

 

Ultimate Red Velvet Cheesecake

This may take a little more time and effort compared to other dishes and desserts, but I promise it will all be worth it once you take that first gloriously perfect bite.

Serves: 16 – Preparation Time: 3 hours 30 minutes – Cooking Time: 1 hour 15 minutes

Ingredients

Cheesecake

  • 2 (8-ounce) packages cream cheese, softened
  • ⅔ cup granulated white sugar
  • Pinch salt
  • 2 large eggs
  • ⅓ cup sour cream
  • ⅓ cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • Non-stick cooking spray
  • Hot water, for water bath

Red velvet cake

  • 2 ½ cups all-purpose flour
  • 1 ½ cups granulated white sugar
  • 3 tablespoons unsweetened cocoa powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 ½ cups vegetable oil
  • 1 cup buttermilk
  • ¼ cup red food coloring
  • 2 teaspoons vanilla extract
  • 2 teaspoons white vinegar

Frosting

  • 2 ½ cups powdered sugar, sifted
  • 2 (8-ounce) packages cream cheese, softened
  • ½ cup unsalted butter softened
  • 1 tablespoon vanilla extract

Preparation

  1. For the cheesecake, preheat the oven to 325°F.
  2. Beat the cream cheese, sugar, and salt for about 2 minutes, until creamy and smooth. Add the eggs, mixing again after adding each one. Add the sour cream, heavy cream, and vanilla extract, and beat until smooth and well blended.
  3. Coat a springform pan with non-stick cooking spray, then place parchment paper on top. Wrap the outsides entirely with two layers of aluminum foil. (This is to prevent water from the water bath from entering the pan.)
  4. Pour the cream cheese batter into the pan, then place it in a roasting pan. Add boiling water to the roasting pan to surround the springform pan. Place it in the oven and bake for 45 minutes, until set.
  5. Transfer the springform pan with the cheesecake onto a rack to cool for about 1 hour. Refrigerate overnight.
  6. For the red velvet cake, preheat the oven to 350°F.
  7. Combine the flour, sugar, cocoa powder, baking soda, and salt in a large bowl.
  8. In a separate bowl, mix the eggs, oil, buttermilk, food coloring, vanilla, and vinegar. Add the wet ingredients to the dry ingredients. Blend for 1 minute with a mixer on medium-low speed, then on high speed for 2 minutes.
  9. Spray non-stick cooking spray in 2 metal baking pans that are the same size as the springform pan used for the cheesecake. Coat the bottoms thinly with flour. Divide the batter between them.
  10. Bake for about 30–35 minutes. The cake is done when only a few crumbs are attached to a toothpick when inserted in the center. Transfer the cakes to a rack and let them cool for 10 minutes. Separate the cakes from the pans using a knife around the edges, then invert them onto the rack. Let them cool completely.
  11. To prepare the frosting, mix the powdered sugar, cream cheese, butter, and vanilla using a mixer on medium-high speed, just until smooth.
  12. Assemble the cake by positioning one red velvet cake layer onto a cake plate. Remove the cheesecake from the pan, peel off the parchment paper, and layer it on top of the red velvet cake layer. Top with the second red velvet cake layer.
  13. Coat a thin layer of prepared frosting on the entire outside of the cake. Clean the spatula every time you scoop out from a bowl of frosting, so as to not mix crumbs into it. Refrigerate for 30 minutes to set. Then coat cake the with a second layer by adding a large scoop on top and then spreading it to the top side of the cake and then around it.
  14. Cut into slices. Serve.

 

 

 

***These recipes and more can be found in Lina Chang’s Copycat Recipes – Making the Cheesecake Factory Most Popular Recipes at Home. To get your copy, click on the cover or click here.

Copycat Recipes

To download a copy of the featured recipes, click here.

Delicious Thai Recipes

Book Name : Delicious Thai Recipes
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Fresh Summer Rolls with Tamarind Sauce

Serves: 40-60 (as snack or side dish) | Preparation Time: 40 minutes | Cooking Time: 2-5 minutes

Ingredients

  • 1 package rice wrappers small, round

Filling

  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon fish sauce
  • 1 teaspoon brown, palm sugar or muscovado
  • 1 cup thin vermicelli rice noodles, cooked and rinsed in cold water, drained
  • ½ cup cooked shrimp, finely chopped
  • ½ cup fried tofu, julienned
  • ½ cup roasted chicken, shredded
  • 1 cup lettuce, julienned
  • ½ cup cucumber, julienned
  • ½ cup fresh Thai basil, roughly chopped
  • ½ cup fresh coriander, roughly chopped
  • ¼ cup carrot, shredded or julienned
  • 3-4 spring onions, finely chopped

Tamarind dipping sauce

  • ½ cup water
  • ½ teaspoon tamarind paste
  • 2 teaspoons sugar
  • 1 tablespoon soy sauce
  • 1 tablespoon fish sauce
  • 1 teaspoon arrowroot or cornstarch powder, dissolved in 3 tablespoons water
  • 1 clove garlic, minced
  • 1 green or red chili, finely sliced

Directions

  1. First, prepare the dipping sauce. Combine all the ingredients together in a saucepan. Bring to a near-boil and reduce heat. Continue cooking, stirring constantly, until the sauce thickens. Adjust the taste as needed. Remove from the heat and set it aside.
  2. Set aside rice wrapper.
  3. In a small bowl, whisk together the soy sauce, vinegar, fish sauce, and sugar. Set this mixture aside as well.
  4. In a large bowl, combine all the filling ingredients. Pour in the soy sauce mixture and toss to coat.
  5. Take a rice wrapper and submerge it in hot water (it should be tolerable to the touch). The wrapper should be of the right softness in 30 seconds.
  6. Place the wrapper on a clean, flat surface and another wrapper from the package into the hot water.
  7. Place a heaping tablespoon of filling about half an inch from the bottom of the wrapper. Spread out the filling to form a small rectangular shape.
  8. Fold the bottom flap of the wrapper over the filling and tuck in the sides. Keep the roll tight as you roll from the bottom upwards. Moisten the top flap with a little water to seal.
  9. Arrange the rolls, sealed side down, on a platter. You may slice the rolls diagonally in half to reveal the colorful filling.
  10. Serve with prepared tamarind sauce.

 

 

Chicken Pad Thai

Serves: 4 | Preparation Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

  • 1 (8-ounce) box pad Thai rice noodles
  • 10 tablespoons pad Thai sauce, store-bought OR make your own
  • 3 tablespoons vegetable oil, divided
  • 3 cloves garlic, minced
  • 1 shallot, finely sliced
  • 8 ounces chicken breast fillet, trimmed and sliced thinly
  • 2 eggs
  • 1 cup bean sprouts

Pad Thai sauce ingredients

  • 3 tablespoons soy sauce
  • 1 tablespoon chili sauce or Sriracha
  • 1 tablespoon tamarind paste OR 2 tablespoons lime juice
  • 1 tablespoon fish sauce
  • 2 tablespoons palm sugar or brown sugar
  • 2 tablespoons vegetable or peanut oil

For garnish

  • Cilantro, chopped
  • Lime wedges
  • Toasted peanuts, crushed

Directions

  1. Soak the noodles in hot (not boiling) water for about 10 minutes and drain (or follow the instructions on the package). Set aside.
  2. If not using store-bought pad Thai sauce, whisk together the sauce ingredients in a bowl and set aside.
  3. Heat a wok over high heat. Add 2 tablespoons of oil and sauté the garlic, shallots, and chicken.
  4. Cook until the chicken is done, about 10 minutes. Remove from the wok.
  5. Add remaining oil to the wok and scramble the eggs.
  6. Reduce the heat and add the pad Thai sauce, then the noodles, and toss to coat evenly.
  7. Add the chicken mixture and stir until heated through.
  8. Serve with cilantro, peanuts, and lime.

 

 

Yellow Curry with Beef

Serves: 4 | Preparation Time:  5 minutes plus 1 hour preparation of homemade curry paste | Cooking Time:  30 minutes

Ingredients

Yellow curry paste

  • 4 large shallots, whole and peeled
  • 4 large heads of garlic, whole, outer skin removed
  • ½ cup fresh ginger, peeled and sliced
  • 5-20 whole dried Thai chilies
  • 1 ½ tablespoons salt
  • 2-3 tablespoons turmeric powder
  • 2-3 tablespoons mild curry powder
  • 2 teaspoons roasted ground coriander
  • 3 tablespoons lemongrass paste
  • ¼ cup cilantro leaves and stems, packed

For curry

  • ⅔-1 pound beef steak, cut into thin, bite-sized pieces
  • 1 tablespoon vegetable oil
  • 2 ½ tablespoons yellow curry paste (homemade or store-bought), or to taste
  • 1 small onion, minced
  • 1 (14-ounce) can coconut milk
  • 1 medium potato, peeled and cut into bite-size pieces
  • 1 medium carrot, peeled and sliced
  • 2 plum tomatoes, cut into wedges
  • 2 teaspoons fish sauce
  • Juice of ½ lime
  • Cilantro, chopped (for garnish)

Directions

For the yellow curry paste

Note: Use rubber gloves when handling chili peppers to avoid pepper burns

  1. Preheat the oven to 350°F.
  2. Do not separate the garlic into cloves. Slice off the pointy tops but leave the heads whole.
  3. Drizzle the shallots, garlic, and ginger with oil.
  4. Wrap the shallots and garlic separately in foil.
  5. Arrange the ginger slices in a layer and wrap with foil.
  6. Place on a baking sheet and bake for 15 minutes. Remove the ginger as it should already be tender.
  7. Turn up the oven temperature to 400°F and continue roasting the shallots and garlic for 30 minutes or until golden brown and fragrant.
  8. Meanwhile, soak the dried chilies in water for 15 minutes to rehydrate. Drain.
  9. Place all the paste ingredients in a food processor or blender and process to make a paste. Keep refrigerated in glass jars.

For curry

  1. Heat a saucepan or wok over medium heat and add the oil.
  2. Stir-fry the curry paste until fragrant.
  3. Add the beef and onion, and mix well to coat with curry paste. Cook until the meat is no longer pink.
  4. Stir in the coconut milk and bring it to a boil.
  5. Reduce heat and simmer for 15 minutes. Beef should be tender.
  6. Add potatoes and carrots and simmer another 15 minutes or until the vegetables are tender.
  7. Add the tomatoes, fish sauce, and lime juice. Stir well to combine, and remove from the heat.
  8. Garnish with coriander and serve with rice.

 

 

Salmon Teriyaki

Serves: 4 | Preparation Time: 10 minutes | Cooking Time:  20 minutes

Ingredients

  • 4 boneless, skinless salmon fillets
  • 2 cloves garlic, grated and pounded to a paste
  • 1 thumb (1-inch piece) fresh root ginger, peeled and finely grated
  • 5 tablespoon soy sauce
  • 5 tablespoon mirin (rice wine) or dry sherry
  • 1 tablespoon golden caster sugar
  • 1 tablespoon sunflower oil

Directions

  1. Wipe the salmon fillet dry with paper towels.
  2. In a mortar and pestle, pound the garlic and ginger into a paste.
  3. Transfer the paste to a bowl and add soy sauce, mirin, and sugar. Whisk to blend and to dissolve sugar.
  4. Preheat a grill or heavy skillet. Coat or brush the skillet with oil.
  5. Dip the salmon in the sauce just to coat. Transfer the rest of the sauce mix to a saucepan and bring to a simmer.
  6. While simmering the sauce, grill the salmon over medium-low heat for 20 minutes, brushing occasionally with the sauce. Continue simmering the sauce until thickened and sticky.
  7. Turn the salmon over, for even cooking. Remove from the grill when done and transfer to a serving dish.
  8. Pour the thickened sauce over the salmon and serve.

 

 

Banana Fritters

Serves: 2-4 | Preparation Time: 5 minutes | Cooking Time: 5-10 minutes

Ingredients

  • 4 ripe bananas (plantain bananas are also good), peeled and sliced lengthwise

For batter

  • 1 cup plus 2 tablespoons rice flour
  • 1 ½ teaspoon baking soda
  • ½ cup sugar
  • 1 teaspoon salt
  • ¾ cup water
  • ½ cup grated coconut
  • Oil for deep frying

For garnish/topping

  • 2 tablespoons toasted sesame seeds, for garnish
  • Coconut (or flavor of choice) ice cream, optional

Directions

  1. In a bowl, sift the rice flour, baking soda, sugar, and salt together.
  2. Add the water gradually while whisking, until there are no more lumps.
  3. Stir in the grated coconut and mix to distribute evenly.
  4. Heat the oil to 350°F in a deep pan, wok, or fryer.
  5. Coat the banana slices with batter and fry, flipping over a few times, until golden brown.
  6. Drain on paper towels, and sprinkle with toasted sesame seeds.
  7. Serve with scoops of coconut ice cream (optional).

 

 

 

 

***These recipes and more can be found in Lina Chang’s Thai Takeout Cookbook: Favorite Thai Food Takeout Recipes to Make at Home. To get your copy, click on the cover or click here.

 

 

To download a copy of the featured recipes, click here.

Easy Canning Recipes for Fruits and Vegetables

Book Name : Easy Canning Recipes for Fruits and Vegetables
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Bread and Butter Pickles

Makes 7 pints

 

You Will Need

  • 4 quarts of cucumbers, sliced
  • 1½ cups onions, sliced
  • 2 large garlic cloves
  • 1/3 quart ice, crushed
  • 4½ cups sugar
  • 1½ teaspoons turmeric
  • 1½ teaspoons celery seed
  • 2 tablespoons mustard seed
  • 3 cups white vinegar

Directions

  1. In a large bowl, mix the cucumber slices, onions, and garlic. Stir in the ice and the salt and let it stand for 3 hours. Drain thoroughly, and then remove the garlic cloves.
  2. Combine the sugar, spices, and vinegar in a large pot and bring this mixture to a boil.  Add the drained cucumbers and onion slices and cook for 5 minutes.
  3. Pack the hot pickles loosely into sterilized pint jars and pour the liquid over them, to ½ inch off the top and adjust the jar lids.  Process these in a boiling water bath for 5 minutes.

 

 

Spicy Cranberry Salsa

Makes 6 pints

You Will Need

  • 6 cups chopped red onion
  • 4 diced large Serrano peppers
  • 1 ½ cups water
  • 1 ½ cups cider vinegar
  • 1 tablespoon canning salt
  • 1 1/3 cups sugar
  • 6 tablespoons clover honey
  • 12 cups rinsed, fresh whole cranberries

Directions

  1. In a large pot, combine all the ingredients together except the cranberries and bring to a boil. Let this boil for 5 minutes, then add the cranberries and simmer for 20 minutes more.
  2. Pour this mixture into sterile jars, leaving a ¼-inch head space. Wipe the rims clean and adjust the lids. Process in a hot water bath for 10 minutes.

 

 

Pickled Pearl Onion

Makes 7 pints

You Will Need

  • 4 quarts pearl onions
  • Boiling water
  • 1 cup salt
  • 2 cups sugar
  • 2 tablespoons prepared horseradish
  • 3 to 4 tablespoons mustard seed
  • 2 quarts white vinegar, 5% acidity
  • 7 small bay leaves
  • 7 small hot red peppers

Directions

  1. Cover the onions with boiling water and let stand for 2 minutes. Drain and dip at once into cold water and peel. Sprinkle the onions with salt and add cold water to cover. Let stand for at least 12 hours and drain.
  2. Combine the sugar, mustard seed, horseradish, and vinegar in a pot and simmer for 15 minutes.
  3. Pack the onions into sterile jars, leaving ½-inch head space. Add 1 bay leaf and 1 pepper to each jar. Pour the boiling vinegar mixture over the onions and adjust the lids. Process for 10 minutes in a boiling water bath.

 

 

Brandied Cranberry Orange Marmalade

Makes 6 half-pints

You Will Need

  • 3 medium oranges
  • 1 ½ cups water
  • 1/8 teaspoon baking soda
  • 2 cups fresh cranberries
  • 4-inch stick cinnamon
  • 4 cups sugar
  • 3 oz. liquid fruit pectin
  • 2 tablespoons brandy

Directions

  1. Cut the peel off the oranges lengthwise into quarter sections, cutting through the peel to the surface of the fruit. Pry back the quartered peels with a spoon and scrape off the bitter white portions inside the peel and discard.
  2. In a medium saucepan, bring the peels, baking soda, and water to a boil. Reduce the heat and simmer, covered, for 20 minutes. Do not drain. Section the oranges, reserving the juices. Add the orange sections, juice, cranberries, and cinnamon to the peels in the saucepan and return to a boil. Cover and simmer for 10 minutes. Carefully remove the stick of cinnamon and discard it.
  3. In a large pot, combine the fruit mixture and the sugar. Bring to a full rolling boil, stirring constantly. Quickly stir in the pectin and continue to boil for 1 minute, stirring constantly. Remove from the heat and skim off the foam. Stir in the brandy.
  4. Pour into sterile jars, leaving a ¼-inch headspace. Wipe the jar rims clean and adjust the lids. Process these in a boiling water bath for 5 minutes.

 

Tomatoes – Whole

Makes 7 quarts

You Will Need

  • 21 pounds of whole tomatoes, skinned
  • 4 tablespoons salt
  • ¾ cup lemon juice, optional
  • Boiling water

Directions

  1. Place the tomatoes and the salt in a saucepan and cover with the water. Bring to a boil and cook for 5 minutes.
  2. Pack sterilized jars with the tomatoes and the hot liquid, leaving ½-inch head space. Remove any air bubbles, clean the rim and adjust the lids.
  3. If omitting the lemon juice, process the jars for 45 minutes in a pressure canner at 10 pounds of pressure for a pressure canner with a weighted gauge or 11 pounds if the pressure canner has a dial gauge.
  4. If using lemon juice, process the jars for 10 minutes in a boiling water bath.

 

 

Plum Tomato Chutney

Makes 6 half-pints

You Will Need

  • 4 tomatoes, chopped
  • 6 plums, seeded and chopped
  • 2 green chilies, chopped
  • 4 tablespoons fresh ginger, grated
  • 1 teaspoon lemon zest
  • Juice of 1 lemon
  • 2 bay leaves
  • Pinch of salt
  • ½ cup plus 2 tablespoons brown sugar
  • 2 teaspoons vinegar
  • Pinch black pepper
  • 4 teaspoons vegetable oil

Directions

  1. Heat the oil in a deep saucepan. Add the bay leaves, ginger, and green chilies, and stir.  Add the tomatoes and plums. Add the salt, zest, lemon juice, and vinegar. Stir in the sugar and pepper, cover, and cook for 3 minutes.
  2. Spoon the chutney into sterilized jars, leaving a ½-inch headspace. Wipe the edge of the jar rim clean and add the lid. Process these in a boiling water bath for 10 minutes.

 

 

***These recipes and more can be found in Louise Davidson’s More Home Canning and Preserving Recipes for Beginners: More Easy Recipes for Canning Fruits and Vegetables. To get your copy, click on the cover or click here.

To download a copy of the featured recipes, click here.

Delicious and Easy Ground Beef Recipes!

Book Name : Delicious and Easy Ground Beef Recipes!
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Easy Salisbury Steak

Serves 4

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 tablespoons all-purpose flour
  • 2 tablespoons ketchup
  • 2 cups beef broth

For patties

  • 1 pound ground beef
  • ½ cup dry bread crumbs
  • 1 large egg, beaten
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon seasoned salt
  • 1 teaspoon onion powder
  • 1 clove garlic, minced
  • ½ teaspoon ground black pepper

Directions

  1. In a large bowl, combine ingredients for patties. Mix well. Divide into 4 and shape into patties.
  2. Heat oil in a skillet over medium heat.
  3. Cook patties until browned on both sides (about 4 minutes on each side). Transfer to a plate.
  4. Sauté the onions until tender (about 5 minutes).
  5. Add flour and stir for about 2 minutes.
  6. Stir in ketchup and broth; continue stirring or whisking until well-blended.
  7. Return patties to gravy.
  8. Cover and simmer until patties are cooked through and gravy has thickened (about 15–20 minutes).
  9. Serve with sides like mashed potatoes, home fries, cooked vegetables, corn, pasta, or a salad.

 

 

Beef Quesadilla

Serves 4

Ingredients

  • 1 pound ground beef
  • ½ cup refried beans
  • 1 (4-ounce) can chop green chilies, drained
  • ½ teaspoon dried oregano
  • ½ teaspoon ground cumin
  • 1 teaspoon chili powder or to taste
  • ½ teaspoon salt
  • 4 (8-inch) flour tortillas
  • 2 tablespoons butter or margarine, melted
  • 1⅓ cups shredded cheese of choice
  • Paprika

Directions

  1. Cook the beef in a skillet over medium heat, until it is no longer pink (5-10 minutes). Drain off any liquid.
  2. Add the beans, chilies, oregano, cumin, chili powder, and salt.
  3. Stir and reduce the heat to medium-low. Cook until heated through (about 3-4 minutes). Remove from the heat and let it cool.
  4. Preheat the oven to 475°F.
  5. Brush one side of each tortilla with butter.
  6. Spoon ½ cup of the meat mixture over half of the unbuttered side of a tortilla.
  7. Sprinkle with ⅓ cup cheese, and fold in half.
  8. Place on a lightly greased baking sheet.
  9. Sprinkle with paprika and bake until crisp and golden brown (about 10 minutes).
  10. Cut into wedges and serve.

 

 

Meaty Baked Lasagna

Serves 4

Ingredients

  • 1 package of gluten-free lasagna pasta, ready to use
  • 2 tablespoons olive oil
  • 2 pounds ground beef
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 2 large cans of chopped Italian tomatoes
  • 1 small can of tomato paste
  • ¼ cup fresh basil, chopped2 teaspoons dried oregano
  • 2 bay leaves
  • 1 pinch crushed red chili flakes
  • 3 cups mozzarella cheese, shredded

Directions

  1. Heat some oil in a large saucepan over medium heat. Sauté the onions for 1-2 minutes until tender and fragrant. Add the garlic. Brown the ground beef until cooked, about 6-7 minutes, and drain the fat. Add, tomatoes, tomato sauce, tomato paste, basil, and chili flakes. Reduce heat to low and let the sauce simmer, uncovered, for 45 minutes to an hour.
  2. Preheat the oven to 350ºF and place the oven rack in the middle position.
  3. Spread 1/3 of the sauce in a lasagna baking dish. Spread 1/3 of the mozzarella cheese over the sauce. Place a single layer of the gluten-free lasagna pasta on top to cover the sauce and cheese mix. Top with 1/3 of the meat sauce. Add 1/3 of the shredded mozzarella. Cover again with lasagna. Pour the remaining sauce on top. Finish by adding the remaining mozzarella.
  4. Cover the lasagna with aluminum foil (or the baking dish lid if it has one). Place in the oven and bake for 40 minutes. Remove the foil and continue baking for another 10 minutes or until the cheese is golden and the edges of the lasagna are bubbly and golden brown.

 

Classic Chili con Carne

Serves 4-6 

Ingredients

  • 1½-2 pounds lean ground beef
  • 1 onion, diced
  • 1 green bell pepper, trimmed and diced
  • 2 cans low-sodium diced tomatoes
  • 1 can red kidney beans
  • 2 garlic cloves, minced
  • 1-2 tablespoons vegetable oil
  • 2-3 tablespoons make-ahead chili spice mix (recipe below)
  • Tex-Mex shredded cheese for topping

Directions

  1. Heat 1-2 tablespoons oil in iron in a large iron cast saucepan (or a Dutch oven) set on the grill over the campfire or on a camping propane/gas barbecue set on medium-high heat. Add the diced onions and garlic, and cook for 1-2 minutes until they are tender and fragrant. Add the ground beef and stir-fry until the meat is cooked through, about 5-10 minutes. Remove from heat.
  2. Add diced green peppers, tomatoes, and chili spices. Give it a few stirs, cover with the lid, and place directly on the white coals. Let it cook for 1 hour before adding the red kidney beans. Cook for an additional 30-45 minutes.
  3. Serve in bowls and top with shredded cheese.

 

 

Classic Meatloaf

Serves 8

Ingredients

  • ⅔ cup fat-free milk
  • ¼ teaspoon salt
  • 1 Tablespoon Worcestershire sauce
  • 3 egg whites
  • 2 cups soft whole-wheat breadcrumbs
  • 2 green onions, thinly sliced
  • 1 teaspoon dried thyme or oregano, crushed
  • ⅛ teaspoon ground black pepper
  • 1½ pounds lean ground beef

For glaze

  • 1 clove garlic, minced
  • 1 Tablespoon balsamic vinegar
  • ¼ cup ketchup

Directions

  1. Preheat the oven to 350°F. Line an 8×5-inch rectangular baking pan with aluminum foil.
  2. In a small bowl, mix glaze ingredients together and set aside.
  3. In a large bowl, whisk the first 4 ingredients (through egg whites) together well.
  4. Add the rest of the ingredients and mix well.
  5. Place in pan and spread evenly with a spatula or wooden spoon.
  6. Bake for 50 minutes.
  7. Skim off any fat from the surface.
  8. Spread glaze over top of meatloaf.
  9. Return to oven and bake until done (about 10 minutes, with an internal temperature of 160°F).
  1. Let stand for 10 minutes to set.
  2. Slice and serve.
  3. Serve with mashed potatoes, eggs, or biscuits and a salad.

 

 

 

***These recipes and more can be found in Louise Davidson’s No Fuss Cooking: Ground Beef Cookbook. To get your copy, click on the cover or click here.

To download a copy of the featured recipes, click here.

Healthy Salad in Jar Recipes

Book Name : Healthy Salad in Jar Recipes
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Thai Beef Noodle Salad Jar

Servings: 4

Ingredients

  • 1 cup broccoli, chopped into small florets
  • 1 ½ cups cooked vermicelli rice noodles
  • ½ pound cooked beef, cut into small cubes
  • 4 scallions, chopped
  • 2 carrots, sliced into matchstick strips
  • 1 yellow bell pepper, chopped
  • 8 baby plum tomatoes, chopped
  • A handful of fresh cilantro, roughly torn
  • 2 cups mixed spinach and watercress leaves

Dressing

  • 3 tablespoons olive oil
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon peanut butter
  • 1 tablespoon sriracha
  • 2 tablespoons soy sauce
  • ¼ teaspoon ground ginger
  • 1 garlic clove, grated
  • 2 tablespoons honey
  • 1 lime, juice

Preparation

  1. To make the dressing: Whisk all the dressing ingredients together until well combined. Divide the mixture evenly into 4 quart-sized canning jars.
  2. Layer the rest of the ingredients in the following order: Broccoli, noodles, beef, scallions, carrot, bell pepper, tomatoes, cilantro, and salad leaves.
  3. Cover with lids and refrigerate until ready to serve.

Nutritional Facts (402 g per single serving): Calories 506, fats 17 g, carbs 66 g, protein 22 g, sodium 782 mg

 

Classic Greek salad

Servings: 1

Ingredients

  • ½ cup cucumber, de-seeded and cut into bite-sized pieces
  • ½ cup feta cheese, crumbled
  • 1/3 cup Kalamata olives
  • ½ cup red onion, thinly sliced
  • ½ cup tomato, chopped
  • 1 cup baby spinach and watercress

Dressing

  • 1 tablespoon red wine vinegar
  • ½ tablespoon lemon juice
  • ½ teaspoon Dijon mustard
  • ½ teaspoon dried oregano
  • 2 tablespoons olive oil
  • Salt and pepper, to taste

Preparation

  1. To make the dressing: In a small bowl, whisk the red wine vinegar, lemon juice, mustard, and oregano together. Slowly drizzle in the olive oil until the mixture is well combined. Season with salt and pepper to taste.
  2. Spoon 3 tablespoons of the dressing into a quart-sized jar before adding the cucumber. Next, layer in the feta cheese, olives, onions, and tomatoes, and finish it off with the greens
  3. Cover with a lid and store the salad in the fridge.

Nutritional Facts (465 g per single serving): Calories 619, Fats 54 g, Carbs 27 g, Protein 15 g, Sodium 1982 mg

 

Ranch Chicken Pasta Salad

Servings: 2

Ingredients

  • 6 ounces cooked pasta shells
  • 6 ounces cooked chicken, chopped into bite-sized pieces
  • 1 red bell pepper, chopped
  • 2 cups baby spinach

Dressing

  • ½ cup Greek yogurt
  • ½ cup sour cream
  • 1 lemon, juice
  • 2 tablespoons parsley, minced
  • 2 teaspoons fresh chives, minced
  • ½ teaspoon dried dill
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • Salt and pepper, to taste

Preparation

  1. To make the dressing: In a medium bowl, whisk together all the dressing ingredients until thoroughly mixed. Season with salt and pepper to taste.
  2. Toss the cooked pasta with the dressing.
  3. Divide the pasta between 2 quart-sized canning jars. Next, add the chicken and bell pepper, and finish it off with spinach.
  4. Cover with lids and refrigerate until ready to eat.

Nutritional Facts (380 g per single serving): Calories 415, Fats 10 g, Carbs 38 g, Protein 42 g, Sodium 160 mg

 

Quinoa Burrito Bowl Salad

Servings: 5

Ingredients

  • 2 tablespoons coconut oil, divided
  • 2 large chicken breasts
  • 2 teaspoons sea salt
  • 1 sweet potato, peeled and cut into bite-sized chunks
  • 5 tablespoons plain Greek yogurt
  • 3 cups quinoa, cooked
  • ½ cup chopped fresh cilantro
  • ¾ cup shredded mozzarella cheese
  • 3 cups lettuce, chopped

Preparation

  1. In a medium skillet, heat 1 tablespoon of coconut oil over high heat. Place the chicken breasts in the pan and season them with sea salt. Cook for about 4 minutes on each side, until they turn golden brown on the outside and are no longer pink on the inside. Remove from heat and allow them to cool.
  2. Once completely cooled, cut the meat up into bite-sized pieces.
  3. In the same skillet, melt another tablespoon of coconut oil over medium heat. Brown the sweet potato on all sides, for about 3-5 minutes, and then reduce the heat to medium-low heat and cover the pan with a lid. Cook until the potatoes become fork tender, about 5 minutes.
  4. To assemble, spoon 1 tablespoon of Greek yogurt into each of the 5 pint-sized jars.
  5. Layer the sweet potatoes in, followed by the quinoa, cilantro, mozzarella, chicken, and lettuce.
  6. Cover with lids and refrigerate.

Nutritional Facts (246 g per single serving): Calories 352, Fats 10 g, Carbs 30 g, Protein 34 g, Sodium 205 mg

 

Camembert Grape Salad with Honey Vinaigrette

Servings: 4

Ingredients

  • ¾ pound seedless grapes, halved
  • ¾ pound fresh figs, sliced
  • 4 ounces camembert, cut into cubes
  • ½ cup pecan, roughly chopped
  • 2 quarts arugula

Dressing

  • ¼ cup honey
  • ¼ cup red wine vinegar
  • ½ cup olive oil
  • 2 tablespoons orange juice
  • 1 tablespoon poppy seeds

Preparation

  1. To make the dressing, whisk together all the ingredients until well combined. Divide the dressing evenly among 4 quart-sized jars.
  2. Layer the rest of the salad ingredients in the following order: grapes, figs, cheese, arugula, and pecans.
  3. Seal and refrigerate until ready to serve.

Nutritional Facts (322 g per single serving): Calories 562, Fats 45 g, Carbs 37 g, Protein 10 g, Sodium 256 mg

 

Kale and Arugula Citrus Couscous Salad

Servings: 2

Ingredients

  • 2 celery stalks, diced
  • 1 cup roasted cauliflower, cut into florets
  • 2 oranges, cut into bite-sized pieces
  • 2 cups whole wheat couscous, cooked
  • 1 cup feta cheese, crumbled
  • 2 cups baby kale
  • 2 cups arugula

Dressing

  • 3 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon maple syrup
  • Salt and pepper, to taste

Preparation

  1. To make the dressing: In a medium bowl, whisk together all the dressing ingredients until the olive oil is well incorporated. Spoon 2 tablespoons of the dressing into each of 2 quart-sized canning jars.
  2. Fill the jar with the rest of the ingredients in the following order: celery, cauliflower, oranges, couscous, feta, kale, and arugula.
  3. Seal and refrigerate.

Nutritional Facts (266 g per single serving) : Calories 331, Fats 19 g, Carbs 33 g, Protein 10 g, Sodium 379 mg

 

***These recipes and more can be found in Louise Davidson’s Salads in Jars Cookbook: Healthy, Quick and Easy Mason Jar. To get your copy, click on the cover or click here.

 To download a copy of the featured recipes, click here.

Tasty Homemade Ice Cream Recipes (With or Without Ice Cream Machine)

Book Name : Tasty Homemade Ice Cream Recipes (With or Without Ice Cream Machine)
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Cookies ’n Cream Ice Cream

Makes about 4 cups (½ cup per serving)

Ingredients

  • 1 cup whole milk
  • 2 cups heavy cream
  • ¾ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 16 chocolate sandwich cookies like Oreo cookies, crushed

Directions

With an ice cream maker

  1. Freeze the ice cream maker bowl according to manufacturer instructions, usually 12 to 24 hours.
  2. Meanwhile in a large saucepan, add the cream, milk, and sugar over medium heat. Bring the mixture to a soft simmer for about 10 to 12 minutes. Set aside.
  3. Pour the mixture into a bowl and stir in the vanilla extract.
  4. Let it cool at room temperature.
  5. Cover the mixture with plastic wrap and let the mixture cool in the refrigerator for at least 2 to 12 hours.
  6. Pull out the ice cream mixture from the refrigerator and stir a few times.
  7. Install the frozen ice cream maker bowl and pour the mixture into the ice cream maker.
  8. Connect the machine and press ice cream and the start button.
  9. About 5 minutes before the end of the churning process, add the crushed Oreos little by little into the ice cream and let it mix in.
  10. When the cycle is finished, transfer the ice cream to an airtight freezer-safe container or serve it right away. The ice cream will be soft and creamy. If you like a harder texture, allow the ice cream to freeze for 2 hours or more before serving.

Without an ice cream maker

  1. In a large saucepan, add the cream, milk, and sugar over medium heat. Bring the mixture to a soft simmer for about 10 to 12 minutes. Set aside.
  2. Pour the mixture into a Pyrex or stainless steel 9×13-inch pan and stir in the vanilla extract. Bring the mixture to a soft simmer for about 10 to 12 minutes. Set aside.
  3. Let it cool at room temperature.
  4. When the mixture is cold enough, place it in the freezer for 30 minutes. The edges should start freezing. Using an electric handheld mixer, beat the ice cream for 1 minute.
  5. Return to the freezer for another 30 minutes and beat again as before. Do this same step 4-5 times until the ice cream is hardened. If at any point, the ice cream is too hard to beat, place it in the refrigerator until it becomes soft enough to beat.
  6. In the last churning add the crushed Oreos and beat the ice cream one last time, so the Oreos will spread.
  7. Serve right away or transfer the ice cream to an airtight freezer-safe container.

Nutrition per Serving

Calories 574, fat 32 g, carbs 71 g, sugar 57 g, Protein 5 g, sodium 240 mg

 

Matcha Green Tea Ice Cream

Makes about 4 cups (½ cup per serving)

Ingredients

  • 1 tablespoon matcha green tea powder
  • 2 egg yolks
  • 5 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • 1 ½ cups cream

Directions

With an ice cream maker

  1. Freeze the ice cream maker bowl according to manufacturer instructions, usually 12 to 24 hours.
  2. Meanwhile, in a large saucepan, add the cream together with the green tea powder over medium-low heat. Bring the mixture to a soft simmer for about 10 to 12 minutes. Set aside.
  3. In a mixing bowl, add the sugar and the egg yolks. Whisk to combine. While stirring constantly, pour in the hot cream slowly to temper the egg yolks.
  4. Pour the mixture back into the saucepan and heat the whole mixture again over medium-low heat until creamy and thickened. You know it’s ready when the mixture coats the back of a spoon.
  5. Pour the mixture into a clean bowl, preferably with a spout, over a fine-mesh sieve to strain and remove any cooked pieces of the egg yolks.
  6. In the strained mixture, stir in the vanilla extract.
  7. Cover the mixture with plastic wrap and let the mixture cool in the refrigerator for at least 2 to 12 hours.
  8. Pull out the ice cream mixture from the refrigerator and stir a few times.
  9. Install the frozen ice cream maker bowl and pour the mixture into it.
  10. Connect the machine and press ice cream and the start button.
  11. When the cycle is finished, transfer the ice cream to an airtight freezer-safe container or serve it right away. The ice cream will be soft and creamy. If you like a harder texture, allow the ice cream to freeze for 2 hours or more before serving.

Without an ice cream maker

  1. In a large saucepan, add the cream together with the green tea powder over medium-low heat. Bring the mixture to a soft simmer for about 10 to 12 minutes. Set aside.
  2. In a mixing bowl, add the sugar and the egg yolks. Whisk to combine. While stirring constantly, pour in the hot cream slowly to temper the egg yolks.
  3. Pour the mixture back into the saucepan and heat the whole mixture again over medium-low heat until creamy and thickened. You know it’s ready when the mixture coats the back of a spoon.
  4. Pour the mixture into a Pyrex or stainless steel 9×13-inch pan over a fine-mesh sieve to strain and remove any cooked pieces of the egg yolks.
  5. In the strained mixture, stir in the vanilla extract.
  6. Place in the freezer for 30 minutes. The edges should start freezing. Using an electric handheld mixer, beat the ice cream for 1 minute.
  7. Return to the freezer for another 30 minutes and beat again as before. Do this same step 4-5 times until the ice cream is hardened. If at any point, the ice cream is too hard to beat, place it in the refrigerator until it becomes soft enough to beat.
  8. Serve right away or transfer the ice cream to an airtight freezer-safe container.

Nutrition per Serving

Calories 159, fat 7 g, carbs 18 g, sugar 17 g, Protein 7 g, sodium 33 mg

 

Chocolate Gelato

Makes about 4 cups (½ cup per serving)

Ingredients

  • 3 cups whole milk
  • 5 oz. bittersweet chocolate, chopped into smaller pieces
  • ¼ cup cocoa powder
  • 1 cup granulated sugar
  • 2 tablespoons instant chocolate pudding

Directions

With an ice cream maker

  1. Freeze the ice cream maker bowl according to manufacturer instructions, usually 12 to 24 hours.
  2. Meanwhile in a saucepan, heat 2 cups of the whole milk over medium-low heat.
  3. Bring the mixture to a soft simmer for about 15 to 20 minutes then remove from heat. Stir in the chopped bittersweet chocolate. Let it melt all the way through.
  4. In another saucepan, heat 1 cup of the whole milk, stir in the sugar, cocoa powder, and instant chocolate pudding over medium-low heat.
  5. Combine the two mixtures together and heat the whole mixture again over medium-low heat and cook until thickens.
  6. Remove from heat and transfer the gelato base in a clean bowl, preferably with a spout.
  7. Cover with a plastic wrap and let the mixture cool in the refrigerator for at least 2 to 12 hours.
  8. Pull out the gelato mixture from the refrigerator and stir a few times.
  9. Install the frozen ice cream maker bowl and pour the gelato mixture into it.
  10. Connect the machine and press gelato and the start button.
  11. When the cycle is finished, transfer the gelato to an airtight freezer-safe container or serve right away. The gelato will be soft and creamy. If you like a harder texture, allow the gelato to freeze for 2 hours or more before serving.

Without an ice cream maker

  1. In a saucepan, heat 2 cups of the whole milk over medium-low heat.
  2. Bring the mixture to a soft simmer for about 15 to 20 minutes then remove from heat. Stir in the chopped bittersweet chocolate. Let it melt all the way through.
  3. In another saucepan, heat 1 cup of the whole milk, stir in the sugar, cocoa powder, and instant chocolate pudding over medium-low heat.
  4. Combine the two mixtures together and heat the whole mixture again over medium-low heat and cook until thickens.
  5. Remove from heat and transfer the gelato base in a clean bowl, preferably with a spout.
  6. Pour the mixture in a Pyrex or stainless steel 9×13-inch pan. And place in the freezer for 30 minutes. The edges should start freezing. Using an electric handheld mixer, beat the gelato for 1 minute.
  7. Return to the freezer for another 30 minutes and beat again as before. Do this same step 4-5 times until the gelato is harder. If at any point, the gelato is too hard to beat, place it in the refrigerator until it becomes soft enough to beat.
  8. Serve right away or transfer the gelato to an airtight freezer-safe container.

Nutrition per Serving

Calories 511, fat 17 g, carbs 85 g, sugar 78 g, Protein 10 g, sodium 252 mg

 

Raspberry Sherbet

Makes about 4 cups (½ cup per serving)

Ingredients

  • 1 cup granulated sugar
  • 3 cups fresh raspberries
  • zest of 1 lemon
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream

Directions

With an ice cream maker

  1. Freeze the ice cream maker bowl according to manufacturer instructions, usually 12 to 24 hours.
  2. Meanwhile, place the sugar, raspberries, lemon zest, and vanilla extract in a high-speed blender or food processor.
  3. Blitz until everything is combined and well incorporated.
  4. Transfer the mixture into a clean bowl, preferably with a spout, and stir in the heavy cream. Mix until combined.
  5. Cover with plastic wrap and let it chill in the fridge for about 2 to 12 hours.
  6. Pull out the sherbet mixture from the refrigerator and stir a few times.
  7. Install the frozen ice cream maker bowl and pour the mixture into it.
  8. Connect the machine and press ice cream and the start button.
  9. When the cycle is finished, transfer the sherbet to an airtight freezer-safe container or serve it right away. The sherbet will be soft and creamy. If you like a harder texture, allow the sherbet to freeze for 2 hours or more before serving.

Without an ice cream maker

  1. Place the sugar, raspberries, lemon zest, and vanilla extract in a high-speed blender or food processor.
  2. Blitz until everything is combined and well incorporated.
  3. Transfer the mixture into a clean bowl and stir in the heavy cream. Mix until combined.
  4. Pour the mixture into a Pyrex or stainless steel 9×13-inch pan. And place in the freezer for 30 minutes. The edges should start freezing. Using an electric handheld mixer, beat the Sherbet for 1 minute.
  5. Return to the freezer for another 30 minutes and beat again as before. Do this same step 4-5 times until the Sherbet’s texture is according to your taste.
  6. Serve right away or transfer the Sherbet to an airtight freezer-safe container and serve it later.

Nutrition per Serving

Calories 342, fat 12 g, carbs 62 g, sugar 54 g, Protein 2 g, sodium 12 mg

 

Lemon Frozen Yogurt

Makes about 4 cups (½ cup per serving)

Ingredients

  • 4 cups Greek Yogurt
  • 1 cup granulated sugar
  • ½ cup freshly squeezed lemon juice
  • 1 tablespoon freshly grated lemon zest

Directions

With an ice cream maker

  1. Freeze the ice cream maker bowl according to manufacturer instructions, usually 12 to 24 hours.
  2. Meanwhile in a large mixing bowl, add the Greek yogurt, and granulated sugar, and stir until all the sugar is dissolved.
  3. Stir in the lemon juice and lemon zest. Mix until combined.
  4. Cover the bowl with plastic wrap and let it chill in the fridge for about 2 to 12 hours.
  5. Pull out the yogurt mixture from the refrigerator and stir a few times.
  6. Install the frozen ice cream maker bowl and pour the mixture into it.
  7. Connect the machine and press Frozen Yogurt and the start button.
  8. When the cycle is finished, transfer the yogurt to an airtight freezer-safe container or serve it right away.

Without an ice cream maker

  1. In a large mixing bowl, add the Greek yogurt, and granulated sugar, and stir until all the sugar is dissolved.
  2. Stir in the lemon juice and lemon zest. Mix until combined.
  3. Pour the Frozen Yogurt mixture into a Pyrex or stainless steel 9×13-inch pan and place it in the freezer for 30 minutes. The edges should start freezing. Using an electric handheld mixer, beat the Greek Yogurt for 1 minute.
  4. Return to the freezer for another 30 minutes and beat again as before. Do this same step 4-5 times until the Frozen yogurt hardens.
  5. Serve right away or transfer the Frozen yogurt to an airtight freezer-safe container and serve it later.

Nutrition per Serving

Calories 326, fat 10 g, carbs 54 g, sugar 51 g, Protein 7 g, sodium 6 mg

 

 

 

***These recipes and more can be found in Louise Davidson’s Ice Cream Cookbook: Homemade Ice Cream, Gelato, Sherbet, and Frozen Yogurt Recipes with and without an Ice Cream Maker. To get your copy, click on the cover or click here.

To download a copy of the featured recipes, click here.

Delicious and Super Easy Camping Recipes!

Book Name : Delicious and Super Easy Camping Recipes!
Buy Now

Skillet Cinnamon Rolls

Serves 8 | Prep. time 10 minutes | Cooking time 20 minutes

Ingredients

  • ½ pound puff pastry
  • 4 ounces cream cheese, at room temperature
  • 5 tablespoons sugar
  • 1 tablespoon cinnamon
  • 1 egg

Directions

At home

  1. Roll out the puff pastry on a lightly floured surface.
  2. Spread the softened cream cheese.
  3. Mix the sugar and cinnamon in a small bowl and sprinkle over the cream cheese filling.
  4. Roll up the puff pastry and cut ¾-inch circles.
  5. Arrange the cinnamon rolls in a skillet or nonstick pan well coated with butter.
  6. Cover the pan with aluminum foil.

At the campsite

  1. Prepare a campfire or preheat a BBQ grill to 350°F (180°C).
  2. Crack the egg and whisk it lightly with a fork.
  3. Brush the cinnamon rolls with the beaten egg.
  4. Cook in the grill or cover in tinfoil and cook on the campfire for around 20–25 minutes until golden brown.

Nutrition per serving

Calories 490, fat 32.8 g, carbs 42.8 g, Protein 7.9 g, sodium 243 mg

 

Classic Chili con Carne

What camping trip does not include a heartwarming chili con carne? This classic recipe can be prepared ahead of time at home and warmed up at the campsite or you can cook it completely on your trip. This recipe is for campfire preparation.

Serves 4-6 | Prep. time 10 minutes | Cooking time 40 minutes

Ingredients

  • 1½-2 pounds lean ground beef
  • 1 onion, diced
  • 1 green bell pepper, trimmed and diced
  • 2 cans low-sodium diced tomatoes
  • 1cans red kidney beans
  • 2 garlic cloves, minced
  • 1-2 tablespoons vegetable oil
  • 2-3 tablespoons make-ahead chili spice mix (recipe below)
  • Tex-Mex shredded cheese for topping

Directions

  1. Heat 1-2 tablespoons oil in iron a large iron cast saucepan (or a Dutch oven) set on the grill over the campfire or on a camping propane/gas barbecue set on medium-high heat. Add the diced onions and garlic, and cook for 1-2 minutes until they are tender and fragrant. Add the ground beef and stir-fry until the meat is cooked through, about 5-10 minutes. Remove from heat.
  2. Add diced green peppers, tomatoes, red kidney beans, and chili spices. Give it a few stir, cover with the lid and place directly on the white coals. Let it cook for a minimum of 30 – 40 minutes. If you want more tender beef texture cook it for 2 hours.
  3. Serve in bowls and top with shredded cheese.

Nutrition per serving

Calories 1069, fat 30.6 g, carbs 48.4 g, cugar 5.1 g, Protein 142.7 g, sodium 331 mg

 

Roasted Peppers, Onions, and Sausage

Serves 4 | Prep. time 10 minutes | Cooking time 15 minutes

Ingredients

  • 4 large Italian sausages
  • 2 red bell peppers, halved
  • 2 green bell peppers, halved.
  • 2 large onions, sliced thick
  • 4 hoagies
  • Salt and pepper
  • Vegetable oil
  • Dijon mustard
  • Shredded cheese

Directions

  1. Fire up the grill to medium-high, and coat the grate with vegetable oil.
  2. Place sausages, onions, and peppers on the grill, and cook for approximately 8 minutes, turning halfway through.
  3. In the meantime, wrap each hoagie in foil and place on the grill to warm up, about 3-4 minutes, turning over after 1-2 minutes.
  4. While letting the sausages rest, chop the peppers and onions. Season with salt and pepper to taste.
  5. Spread some Dijon or regular mustard inside each hoagie bread. Garnish each with sausage and top with the roasted peppers and onions. Top with shredded cheese if desired.

Nutrition per serving

Calories 451, fat 18 g, carbs 45.3 g, sugar 10.9 g, Protein 28.8 g, sodium 984 mg

 

Chicken Thighs with Honey and Mustard Glaze

Perfect for all of you who love chicken. This recipe will be an absolute favorite because it has an interesting bite from the sweetness of the honey and the sourness of the Dijon mustard.

Serves 4 | Prep. time 10 minutes | Cooking time 20 minutes

Ingredients

  • 2 pounds chicken thighs
  • Salt and pepper to taste
  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • ¼ cup honey
  • ¼ cup Dijon mustard
  • 1 tablespoon apple cider vinegar

Directions

At home

  1. In a large bowl, mix the olive oil, garlic, honey, Dijon mustard and vinegar.
  2. Brush the chicken thighs with the glaze.
  3. Place them in an airtight container and refrigerate until ready to use.

At the campsite

  1. Prepare a barbecue grill.
  2. Transfer the chicken thighs into pieces of aluminum foil well coated with olive oil. Wrap tightly so they won’t leak while cooking.
  3. Cook on the barbecue grill for about 30–35 minutes or until golden brown.
  4. Serve warm.

Nutrition per serving

Calories 597, fat 27.9 g, carbs 18.3 g, sugar 17.6 g, Protein 66.4 g, sodium 374 mg

 

Cherry Clafoutis

A traditional French recipe that can be made perfectly at the campsite. You are going to love this recipe.

Serves 4 | Prep. Time 10 minutes | Cooking time 40 minutes

Ingredients

  • 2 tablespoons butter
  • 5 large eggs
  • ½ cup sugar
  • ¾ cup all-purpose flour
  • 2¼ cups heavy cream
  • Juice of 1 lemon
  • 1 teaspoon vanilla extract
  • 1½ cups pitted cherries

Directions

  1. Prepare the hot coals.
  2. Grease a Dutch oven with butter.
  3. Whisk the eggs, sugar and flour in a large mixing bowl.
  4. Pour in the heavy cream, lemon juice and vanilla.
  5. Whisk until smooth and well incorporated.
  6. Pour the batter into the Dutch oven and arrange some cherries on top.
  7. Cover the Dutch oven with the lid and place it on hot coals. Add some hot coals on the lid so the clafoutis will cook evenly.
  8. Cook for about 40 minutes.
  9. Let cool for about 10–15 minutes before serving.

Nutrition per serving

Calories 601, fat 37.4 g, carbs 57.4 g, sugar 31.5 g, Protein 12 g, sodium 160 mg

 

 

 

***These recipes and more can be found in Louise Davidson’s Super Easy Camping Recipes: 101 Quick and Simple Campsite Recipes. To get your copy, click on the cover or click here.

To download a copy of the featured recipes, click here.

Delicious Panera Bread Copycat Recipes!

Book Name : Delicious Panera Bread Copycat Recipes!
Buy Now

Blueberry Scones

These heavenly soft scones will make your morning a true delight.

Serves 4 | Prep. time 10–15 minutes | Cooking time 15 minutes

Ingredients

  • ½ cup all-purpose flour
  • ½ cup whole wheat flour
  • 2 tablespoons brown sugar
  • ¼ teaspoon salt
  • 1½ teaspoons baking powder
  • 3 tablespoons cold butter
  • 1 large egg yolk
  • ¼ cup + 2 tablespoons half-and-half cream
  • ⅔ cup wild blueberries
  • 1½ teaspoons vanilla extract
  • Butter and jam for serving

Directions

  1. Add the flours, baking powder, brown sugar, and salt to a mixing bowl. Mix well.
  2. Add the butter in batches and mix in with your fingers until you get coarse crumbs.
  3. To another mixing bowl, add the cream, egg yolk, and vanilla. Whisk to mix well.
  4. Combine the mixtures and mix well. Mix in the blueberries.
  5. Knead the dough on a lightly floured surface for 8–10 minutes until you get a smooth, elastic dough.
  6. Flatten into a 5-inch circle and slice into 4 wedges.
  7. Preheat the oven to 400°F (200°C). Place the wedges on an ungreased baking sheet.
  8. Bake for 15–20 minutes or until golden brown.
  9. Let cool for 10 minutes. Serve warm with butter and jam.

 

Turkey Bravo Sandwich

What better way to enjoy sandwiches than this classic Turkey Bravo Sandwich from beloved Panera Bread? Make this famous sandwich at home in no time and with a few easy steps.

Serves 1 | Prep. time 10 minutes

Ingredients

Sauce (make about 1 cup ½)

  • ½ cup ketchup
  • 1 cup mayonnaise
  • ½ teaspoon dried mustard
  • 2 tablespoons lemon juice
  • 1 teaspoon Worcestershire sauce
  • Hot sauce to taste

Sandwich

  • Tomato slices
  • 2 slices bread of choice or focaccia, toasted or fresh as preferred
  • 2 slices cooked maple-smoked bacon
  • Lettuce leaves
  • 1-2 slices smoked Gouda
  • Thinly sliced turkey

Directions

  1. Whisk all the sauce ingredients in a bowl until combined well. Use immediately or transfer to an airtight container for up to 10 days in the refrigerator.
  2. To make a sandwich, spread 2 slices of bread with the prepared sauce.
  3. Pile turkey slices, bacon, tomato, lettuce, and cheese on one of the bread slices.
  4. Top with another bread slice to form a sandwich.
  5. Serve fresh.

 

Broccoli Cheese Soup

This signature Panera soup recipe takes less than half an hour to get ready, and it will mesmerize you with its vibrant flavors. It is one perfect idea for your next weeknight dinner.

Serves 4 | Prep. time 10 minutes | Cooking time 20 minutes

Ingredients

  • 2 ½–3 cups broccoli florets, chopped small
  • 1 cup shredded carrots
  • ¼ cup unsalted butter
  • ½ cup diced onions (yellow or white)
  • 1½ cups chicken broth
  • 1 cup heavy whipping cream
  • 1 cup low-fat milk
  • ¼ cup all-purpose flour
  • ½ teaspoon pepper
  • 1½ teaspoon salt
  • Pinch of crushed red pepper flakes
  • 2 cups cheddar cheese, shredded

Directions

  1. Melt the butter over medium heat in a large stockpot or deep saucepan.
  2. Add the onion, broccoli, and carrots and stir-cook for 4–6 minutes until softened.
  3. Mix in the broth, milk, and cream. Add the flour, pepper, salt, and red pepper flakes; mix well.
  4. Cook for 10–16 minutes until the soup thickens.
  5. Mix in the cheese until the soup becomes smooth.
  6. Serve warm in a sourdough if desired.

 

Green Goddess Cobb Salad

One great thing about Panera’s salads is that they don’t feel like you are on a diet. Salads do not need to be dull, and this salad is full of delightful flavors with a healthy mix of nutritious ingredients.

Serves 2 | Prep. time 10 minutes

Ingredients

Pickled Onions

  • 1 cup red onion
  • ½ cup white vinegar
  • 1 cup warm water
  • 1 tablespoon sugar
  • 1½ teaspoons salt

Salad

  • 6 ounces grilled chicken breast, sliced
  • 6 ounces salad mix (arugula, kale, romaine lettuce, and radicchio)
  • 3 tablespoons chopped avocado
  • 2 tablespoons crisply cooked bacon
  • ½ cup chopped tomatoes
  • 2 tablespoons feta cheese
  • 2 tablespoons pickled onions
  • 1 hard-boiled egg, sliced

Dressing

  • 3 tablespoons chives, minced
  • 1 cup mayonnaise
  • 2 tablespoons tarragon leaves
  • 1 cup flat-leaf parsley
  • 2 tablespoons lemon juice
  • 1 cup packed watercress, tough stems removed
  • 1 tablespoon champagne vinegar
  • ¼ teaspoon pepper
  • ½ teaspoon salt

Directions

  1. Add the pickled onion ingredients to a mixing bowl. Mix well until sugar dissolves. Set aside for 30 minutes.
  2. Add all the dressing ingredients to a blender or food processor and blend until creamy and smooth.
  3. Arrange the salad mix in a salad bowl. Add the chicken breast slices. Top with the bacon, chopped tomatoes, chopped avocado, feta cheese, egg, and pickled onions.
  4. Drizzle with dressing, toss and serve fresh.

 

Chocolate Chip Cookies

Do you want a special chocolate chip cookie for dessert? Here is the recipe for Panera Bread’s cookies.

Serves 12 | Prep. time 14-16 minutes | Cooking time 14-16 minutes

Ingredients

  • 2½ sticks unsalted butter
  • 1¼ cup dark brown sugar
  • ¼ cup granulated sugar
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 3½ cups all-purpose flour
  • 1 tablespoon cornstarch
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 bag (12 ounces) mini semisweet chocolate chips

Directions

  1. Cream the butter and sugars using a whisk or a hand mixer.
  2. Whip in the vanilla extract and eggs and set the wet mixture aside.
  3. In a different bowl, mix the flour, cornstarch, baking soda, and salt.
  4. Pour the dry mixture into the wet mixture a little at a time, folding with a spatula. Add in the chocolate chips and continue folding.
  5. Roll the cookie dough into balls and place them on a baking sheet. Place the baking sheet in the freezer for 15 minutes.
  6. Preheat the oven to 350˚F while waiting for the cookies to harden.
  7. Transfer the cookies from the freezer to the oven immediately and bake for 14-16 minutes.

 

 

***These recipes and more can be found in Lina Chang’s Copycat Recipes: Making Panera’s Bread Most Popular Recipes at Home. To get your copy, click on the cover or click here.

To download a copy of the featured recipes, click here.

Delicious Greek Takeout Recipes!

Book Name : Delicious Greek Takeout Recipes!
Buy Now

Keftedakia – Greek Meatballs

Serves: 4 | Preparation Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

  • 2 slices of white bread, 1 inch thick
  • ½ cup milk
  • 3 tablespoons extra-virgin olive oil (EVOO)
  • 1 ½ pounds ground lamb or beef
  • Freshly ground pepper
  • Kosher salt
  • ¼ cup fresh mint, finely chopped
  • 3 tablespoons red onion, grated
  • 1 tablespoon fresh oregano, finely chopped
  • ¼ teaspoon ground cinnamon
  • 2 cloves garlic, grated or crushed to a paste
  • 1 large egg
  • Juice of ½ a lemon
  • 4 pocket-less pitas or flatbreads, cut into wedges
  • Tzatziki

Directions

  1. Preheat the oven to 450°F.
  2. Place a cooling rack over a baking sheet or metal tray.
  3. Soak the bread slices in the milk.
  4. In a bowl, combine EVOO, meat, and pepper. Season with salt.
  5. Mix in the mint, onions, oregano, cinnamon, crushed garlic, egg, and the lemon juice.
  6. Squeeze the excess milk out of the bread and break it into pieces. Mix it into the meat mixture.
  7. Form the meat mixture into balls with your hands or an ice cream scoop.
  8. Place the meatballs on the cooling rack over the baking sheet and roast them in the oven for about 15 minutes, until they’re cooked through.
  9. Grill the pita bread until slightly browned with some dark spots (about 1 minute on each side).
  10. Serve the meatballs with grilled pita bread and tzatziki.

 

Tzatziki – Yogurt and Cucumber Sauce

Yields about 2 cups | Preparation Time: 10 minutes

Ingredients

  • ½ cucumber, peeled and seeded
  • ¼-½ teaspoon kosher salt
  • Zest of 1 lemon
  • Juice of ½ a lemon
  • 2 cloves garlic, crushed to a paste
  • 1 ½ cups Greek yogurt
  • ¼ cup fresh dill
  • 1 teaspoon ground cumin

Directions

  1. Grate the cucumber. Salt it and let it drain in a strainer for about 5 minutes.
  2. Squeeze or press out as much water from the cucumber as possible (this is important to get a good consistency).
  3. Put all the sauce ingredients in a food processor or blender, and process until smooth.

 

Chicken Gyro Pita Sandwich

Serves: 2 | Preparation Time: 5 minutes 

Ingredients

  • 1 recipe chicken gyro
  • 2 cooked gyro or pita bread
  • ½ cup cucumber, chopped
  • ⅓ cup yogurt
  • ¼ teaspoon dill weed
  • 1 clove garlic, minced
  • ½ small red onion, thinly sliced
  • 1 small tomato, chopped (optional)
  • ⅓ cup shredded lettuce (optional)

Directions

  1. In a bowl, combine the cucumber, yogurt, dill, and garlic. Set aside.
  2. Spoon some of the chicken gyros onto a piece of gyro or pita bread. Add some of the cucumber mixture, onion, tomato (optional), and lettuce (optional).
  3. Fold over or roll into a wrap and serve.

 

Chicken Gyro

Serves: 2 | Preparation Time: 5 minutes plus 1 hour marinating time | Cooking Time: 8 minutes

Ingredients

  • ½ pound chicken boneless breast, cut into ½-inch strips

For marinade

  • ¼ cup lemon juice
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • ½ teaspoon ground mustard
  • ½ teaspoon dried oregano

Directions

  1. Combine the ingredients for the marinade in a resealable bag.
  2. Add the chicken, refrigerate, and let it marinate for at least 1 hour, flipping the bag over once or twice to make sure the chicken absorbs the flavor evenly.
  3. After the marinating is done, drain and discard the marinade.
  4. Heat a nonstick skillet over medium heat and cook the chicken for about 8 minutes, stirring occasionally, or until done.

 

Basic Greek Pita Bread

Serves: 8-16 | Preparation Time: 25 minutes plus 1 hour proofing time | Cooking Time: 20 minutes

Ingredients

  • 4 cups all-purpose flour + more, if needed
  • 2 teaspoons fresh thyme, chopped (optional)
  • 1 tablespoon olive oil + more for brushing

For yeast

  • 1 envelope (7 g or 2 ¼ teaspoons) dry yeast
  • 1 tablespoon sugar
  • ½ cup warm (not hot) water

For salt

  • 1 cup warm water
  • 2 teaspoons salt

Directions

  1. In a small bowl, stir together the yeast, sugar, and warm water. Let stand for 10 minutes. Froth on the surface indicates that the yeast is activated.
  2. In another small bowl or cup, dissolve the salt in the water.
  3. In a third large bowl, add the flour and thyme, if using. Make a large well in the center and pour in the yeast mixture.
  4. Mix in about 3 strokes with a wooden spoon or with the hook attachment of your mixer before adding the salt and water solution.
  5. Mix for a minute or two until everything is combined. Add more flour, gradually, if the dough is too sticky, or gradually add water if it is too dry.
  6. Knead into a smooth dough (about 15 minutes). The dough should retract when pinched.
  7. Gradually knead the oil into the dough until well incorporated.
  8. Brush a clean, dry bowl with oil and place the dough inside.
  9. Brush the surface of the dough with a little more oil and cover the bowl with a towel or aluminum foil.
  10. Let it sit in a warm place. Allow the dough to expand to double its size (about 40 minutes to 2 hours, depending on ambient or room temperature).
  11. Punch the dough down, and knead quickly or press down (about 2 minutes) to deflate the dough.
  12. Form the dough into a flat rectangle and divide it into 8-16 pieces (or more), depending on the desired size. Shape the pieces into balls.
  13. Cover the balls and let them rest for 30 minutes.
  14. Flatten the balls and use a rolling pin to shape them into circles about ¼-inch thick. Rest the rounds for about 5 minutes before cooking. You may also place them in a sealed container and refrigerate for later use.
  15. While cooking, cover uncooked rounds of dough with towels to prevent them from drying out.
  16. To cook the pitas, brush them with oil, and fry them in a pan over medium heat. When they puff up, flip them over (about 2 minutes on each side). Alternatively, you can bake them on oiled baking sheets at 350°F, for about 2-3 minutes.
  17. May be eaten as is or with tzatziki, used to make wraps, or slit to make a pocket and filled with meat and/or vegetables.

 

Classic Greek Salad

Serves: 6 | Preparation Time: 20 minutes plus 30 minutes sitting time

Ingredients

  • 1 cucumber, unpeeled, seeded, and sliced ¼-inch thick
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 cup cherry tomatoes, halved
  • ½ red onion, sliced in half-rounds
  • 8 ounces feta cheese, ½-inch diced
  • ½ cup Kalamata olives, pitted

For vinaigrette

  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • ½ teaspoon Dijon mustard
  • ¼ cup red wine vinegar
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ cup olive oil

Directions

  1. Whisk together all the vinaigrette ingredients, EXCEPT the olive oil, in a small bowl.
  2. Gradually add the olive oil, whisking continuously, to make an emulsion. Set it aside.
  3. Combine the cucumber, peppers, tomatoes, and red onion in a large bowl.
  4. Pour the vinaigrette over the vegetables, and toss in the feta and olives.
  5. Let it sit, unrefrigerated, for 30 minutes to allow flavors to meld.

 

Lamb Chops

Serves: 4 | Preparation Time: 5 minutes plus at least 30 minutes marinating time | Cooking Time: 6 minutes

Ingredients

  • ¼ cup dried oregano
  • 2 tablespoons lemon juice
  • 1 tablespoon garlic, minced
  • Salt and freshly ground pepper
  • 8 lamb loin chops, trimmed

Directions

  1. Mix the oregano, lemon juice, garlic, salt, and pepper together. Rub the spice mix on the lamb chops.
  2. Cover, refrigerate, and let marinate for 30 minutes to 4 hours.
  3. Grill or broil the lamb chops over medium-high heat for 3 minutes on each side or longer, depending on the desired doneness.

 

Baklava

Serves: 18 | Preparation Time: 10 minutes | Cooking Time: 50 minutes

Ingredients

  • 1 16-ounce package phyllo dough
  • 1 pound chopped nuts
  • 1 teaspoon ground cinnamon
  • 1 cup butter, softened

For syrup or sauce

  • 1 cup water
  • 1 cup white sugar
  • 1 teaspoon vanilla extract
  • ½ cup honey

Directions

  1. Preheat the oven to 350°F.
  2. Butter the bottom and sides of a 9×13 pan.
  3. Toss the chopped nuts with the cinnamon, and set aside.
  4. Unroll the phyllo dough, and cut the whole stack in half to fit the pan.
  5. Cover the phyllo with a dampened cloth or towel to keep it from drying out.
  6. Place two sheets of dough in the pan, and butter thoroughly.
  7. Sprinkle 2-3 tablespoons chopped nuts over the dough.
  8. Repeat the layers: 2 sheets of phyllo, butter, and nuts, until you are 6-8 layers deep.
  9. Using a sharp knife, cut into diamond or square shapes all the way through to the bottom of the pan.
  10. Bake until the baklava is golden and crisp (about 50 minutes).
  11. Prepare the syrup while the baklava is baking.
  12. In a saucepan, combine the water and sugar, and bring it to a boil without mixing.
  13. When the sugar has melted, add the honey and vanilla. Simmer for 20 minutes.
  14. Remove the baklava from the oven and immediately spoon the syrup over it.
  15. Leave it uncovered and let it cool.

 

 

***These recipes and more can be found in Lina Chang’s Greek Takeout Cookbook: Favorite Greek Takeout Recipes to Make at Home. To get your copy, click on the cover or click here.

To download a copy of the feature recipes, click here.

Delicious and Healthy 30-minute Keto Recipes!

Book Name : Delicious and Healthy 30-minute Keto Recipes!
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Avgolemono

Serves: 6 – Total Time: 15 minutes

 Ingredients

  • 2 cups chicken, cooked and shredded
  • 1 tablespoon olive oil
  • 1 tablespoon shallots, diced
  • 5 cups chicken stock
  • 2 eggs
  • ¼ cup lemon juice
  • ¼ cup fresh parsley, chopped
  • 1 tablespoon fresh tarragon, chopped
  • 1 cup spaghetti squash, roasted
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • ¼ cup Parmesan cheese, freshly grated

Directions

  1. Heat the olive oil in a stock pot over medium heat.
  2. Add the shallots and sauté for 2-3 minutes.
  3. Next, add the chicken and chicken stock. Increase the heat to medium-high and bring it to a boil, and then reduce the heat to low.
  4. In a bowl, combine the eggs, lemon juice, parsley, and tarragon. Whisk them together until creamy.
  5. Take about 1 cup of the hot chicken stock and slowly whisk it into the egg mixture. This is to temper the eggs so when you add them to the soup, they do not instantly scramble.
  6. Slowly add the egg mixture to the soup and stir.
  7. Next, stir in the spaghetti squash, salt, and pepper, and simmer for 5-7 minutes.
  8. Serve with freshly grated Parmesan.

 

Skewered Chicken with Tzatziki

Serves: 4 – Total Time: 20 minutes

Ingredients

  • 1 pound boneless chicken, cut into strips
  • 1 cup cherry tomatoes
  • 1 cup pearl onions
  • 2 tablespoons olive oil
  • 1 tablespoon fresh thyme
  • 1 tablespoon fresh chives
  • 1 cup cucumber, shredded with excess liquid squeezed out
  • 2 cloves garlic, crushed and minced
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • ½ cup full fat plain yogurt
  • 2 tablespoons fresh mint, chopped

Directions

  1. Preheat an indoor or outdoor grill to medium heat.
  2. Place the chicken strips onto metal or bamboo skewers in an alternating pattern with the cherry tomatoes and pearl onions.
  3. Brush the skewers liberally with olive oil and season with thyme and chives.
  4. Place the skewers on the grill and cook for approximately 10 minutes, turning occasionally, until the chicken is cooked through.
  5. While the skewers are grilling, combine the cucumber, garlic, salt, black pepper, yogurt, and mint. Mix well and transfer to a serving bowl.
  6. Remove the skewers from the grill and arrange them on a serving platter with the tzatziki sauce.

 

Cordon Bleu Style Pork Chops

Serves: 4 – Total Time: 30 minutes

Ingredients

  • 1 pound thin boneless pork chops
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • ¼ pound prosciutto
  • 1 cup Gruyere cheese, sliced
  • ¼ cup buttermilk
  • 1 tablespoon Dijon mustard
  • ½ cup Parmesan cheese
  • ¼ cup fresh parsley
  • ¼ cup almonds, finely ground
  • 1 tablespoon butter

Directions

  1. Preheat the oven to 400°F and line a baking sheet with aluminum foil.
  2. Cut a slit into one side of each pork chop to create a pocket for the filling.
  3. Season both sides of the pork chops with salt and black pepper.
  4. Place equal amounts of prosciutto and Gruyere cheese into the slits in each of the pork chops. Secure them shut with wooden toothpicks.
  5. In one bowl, combine the buttermilk and Dijon mustard, and mix well.
  6. In a second bowl, combine the Parmesan cheese, parsley, and almonds.
  7. Heat the butter in a large skillet over medium-high heat.
  8. Dip each pork chop into the buttermilk mixture and then into the Parmesan mixture. Repeat, if desired for a thicker coating.
  9. Place the pork chops in the skillet and cook, 2-3 minutes per side, until they are browned.
  10. Remove the pork chops from the skillet and immediately transfer them to the baking dish.
  11. Place the dish in the oven, and bake for 15-20 minutes, or until the pork is cooked through.

 

Seared Filets with Spinach Pesto

Serves: 4 – Total Time: 20 minutes

Ingredients

  • 4 filet mignon steaks
  • 1 teaspoon salt
  • 1 teaspoon coarsely ground black pepper
  • 2 tablespoons butter
  • 1 sprig rosemary
  • 4 cups fresh spinach
  • ½ cup walnuts, chopped
  • 2 cloves garlic
  • ¼ cup olive oil
  • ¼ cup Parmesan cheese
  • ½ teaspoon nutmeg

Directions

  1. Season the steaks with salt and black pepper.
  2. Place the butter and rosemary in a skillet over medium-high heat.
  3. Add the steak and sear until browned on both sides.
  4. Reduce the heat to medium and cook, spooning the butter over the steaks from time to time, until the desired doneness is reached.
  5. Remove the steaks from the skillet and set them aside to rest.
  6. While the steaks are resting, combine the spinach, walnuts, garlic, olive oil, Parmesan cheese, and nutmeg in a blender or food processor. Pulse until blended.
  7. Place a spoonful of the spinach pesto on a serving plate and top it with a filet for serving.

 

Elegant Scallops with Capers

Serves: 4 – Total Time: 15 minutes

Ingredients

  • ¼ cup olive oil, divided
  • ½ cup sweet yellow onion, sliced thin
  • ¼ cup capers
  • 1 tablespoon lemon juice
  • 1 pound scallops, trimmed
  • ½ cup dry white wine
  • ¼ cup fresh parsley, chopped

Directions

  1. Place 2 tablespoons of the olive oil in a skillet over medium heat.
  2. Add the onions, capers, and lemon juice. Sauté for 5-6 minutes, or until the onions are tender. Remove the mixture from the skillet.
  3. Pour the remaining olive oil in the skillet and raise the heat to medium high.
  4. Once the skillet is very hot, add the scallops and sear them on both sides until browned and caramelized, approximately 2 minutes per side.
  5. Pour in the white wine and cook, letting the wine reduce for 1-2 minutes.
  6. Serve the scallops on a bed of onions and capers, with any pan sauce drizzled over the top. Garnish with parsley.

 

 

***These recipes and more can be found in Madison Miller’s Keto 30-minute Meal Cookbook: Quick and Easy Low Carb Ketogenic Diet Recipes. To get your copy, click on the cover or click here.

To download a copy of the featured recipes, click here.

Delicious and Popular Brand-Named Foods and Beverages Recipes

Book Name : Delicious and Popular Brand-Named Foods and Beverages Recipes
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Kellogg’s Eggo Waffles

This is a very easy Kellogg’s Eggo waffle recipe that is deliciously fluffy. The eggs can be adjusted from three to four. It is one of the yummiest and healthiest breakfasts to prepare and enjoy at home.

Serves 5 – Prep. time 15 minutes – Cooking time 25 minutes

Ingredients

  • 2½ cups all-purpose flour
  • ½ tablespoon baking soda
  • ½ teaspoon baking powder
  • Table salt, pinch
  • 3–4 eggs (whisked)
  • ¼ cup brown sugar
  • 1 cup almond milk
  • ½ cup water
  • ⅓ cup buttermilk
  • ¼ cup olive oil

Directions

  1. Preheat the waffle iron.
  2. Take a bowl and combine the whisked eggs with the brown sugar. Mix with a hand beater at high speed until fluffy.
  3. Add the water, milk, and oil.
  4. Combine the mixture well.
  5. Add the remaining ingredients to the bowl and mix to make a batter.
  6. Spray the preheated waffle iron with oil and pour the batter into it.
  7. Close the waffle iron and then cook for 1 minute.
  8. Open the waffle iron and let it get cold.
  9. Carefully remove the waffle and cool. The waffle should be brown.
  10. Repeat the process with the remaining batter.
  11. Once done, serve and enjoy.

Nutrition Facts per Serving

Calories 506, total fat 26 g, carbs 59 g, Protein 11.4 g, sodium 474 mg

 

Corn Dog

This is a perfect corn dog recipe, best served with mustard… or if you are like me homemade ketchup!

Serves 20 – Prep. time 10 minutes – Cooking time 5 minutes

Ingredients

  • 2 cups yellow cornmeal
  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup white sugar
  • 2 tablespoons baking powder
  • 2 eggs, whisked
  • 2 cups milk
  • 2 quarts vegetable oil, for frying
  • 24 ounces package beef frankfurters

Equipment

  • 26–28 wooden skewers

Directions

  1. In a large mixing bowl, combine flour, cornmeal, salt, pepper, sugar, and baking powder.
  2. Stir in whisked eggs and mix all ingredients well.
  3. Add milk and mix until all ingredients are combined.
  4. Preheat the oil in a large pan.
  5. Insert the skewers into the frankfurters.
  6. Roll frankfurters in the batter.
  7. Once coated fully, fry in oil for 3 minutes.
  8. Drain excess oil on paper towels.

Nutrition Facts per Serving

Calories 1029, total fat 98 g, carbs 32 g, Protein 7.5 g, sodium 470 mg

 

Hostess Twinkies

This is a delicious tiny cake with a creamy filling. It is a great snack that can be served to kids.

Serves 10 – Prep. time 35 minutes – Cooking time 30 minutes

Ingredients

  • 3 egg whites
  • 1 14-ounce box golden pound cake mix
  • ½ cup water

Filling Ingredients

  • 3 teaspoons hot water
  • ⅓ teaspoon salt
  • 2½ cups marshmallow crème
  • ⅓ cup shortening
  • ½ cup powdered sugar
  • ⅓ teaspoon vanilla extract

Directions

  1. Preheat the oven to 350°F.
  2. Fold a sheet of aluminum foil in half.
  3. Wrap the folded foil around a spice bottle to create a mold.
  4. Remove the bottle.
  5. Leave the top of the mold open for pouring purposes.
  6. Make 10 molds like this.
  7. Arrange all the molds on a cookie sheet.
  8. Grease the molds with cooking spray.
  9. In a large bowl, combine cake mix with water.
  10. Beat well.
  11. Beat egg white in a separate bowl and then add to the cake mixture.
  12. Pour this prepared batter into the molds.
  13. Bake in the oven for 30 minutes.
  14. Once golden brown, take them out.
  15. For the filling, combine salt and water in a bowl and stir until salt is dissolved.
  16. Mix the marshmallow crème, powdered sugar, shortening, and vanilla in a small bowl until fluffy.
  17. Add the salt solution and combine well.
  18. Make holes in the cakes and inject them with the filling.

Nutrition Facts per Serving

Calories 294, total fat 7.3 g, carbs 55 g, Protein 1.7 g, sodium 153 mg

 

Bisquick Original All-Purpose Baking Mix

This baking mix creates a great gift to give on any occasion.

Serves 8 – Prep. time 15 minutes

Ingredients

  • 8 cups all-purpose flour
  • ⅓ cup baking powder
  • 1½ teaspoons salt
  • 2 tablespoons sugar
  • 1 cup vegetable shortening

Directions

  1. Combine the flour, baking powder, salt, and sugar in a mixing bowl.
  2. Turn on the electric mixer and start stirring the shortening into the dry mixture.
  3. Keep on mixing until no lumps remain.
  4. Store in an airtight container.

Nutrition Facts per Serving (¼ cup)

Calories 167, total fat 4.6 g, carbs 28 g, Protein 3.2 g, sodium 413 mg

 

7-Eleven Cherry Slurpee

This recipe is a copycat of 7-Eleven’s cherry Slurpee, but for versatility, you can add any other flavor of Kool-Aid.

Serves 5 – Prep. time 5 minutes – Chilling time 6 hours

Ingredients

  • 3 cups club soda
  • 1 cup sugar
  • 1 teaspoon Kool-Aid cherry powdered drink mix
  • 1 teaspoon maraschino cherry juice
  • 2½ cups crushed ice
  • Fresh mint for serving

Directions

  1. Combine all the ingredients in a blender.
  2. Pulse for a few minutes.
  3. Serve chilled and top mint leaves, if desired.

Nutrition Facts per Serving

Calories 151, total fat 0 g, carbs 40 g, Protein 0 g, sodium 31 mg

 

Little Debbie Star Crunch

This is a perfect crunchy snack with a great flavor.

Serves 6 – Prep. time 15 minutes – Cooking time 3–4 minutes – Chilling time 4 hours

Ingredients

  • 11 ounces caramel bits
  • ⅓ cup butter, unsalted
  • 3 cups marshmallows
  • 2 cups Rice Krispies cereal
  • 2 cups milk chocolate chips, melted
  • ¼ cup vegetable shortening

Directions

  1. Line a baking sheet with parchment paper.
  2. Melt caramel bites in the microwave for 1 minute, stir, and then add butter and microwave for 1 more minute.
  3. Add marshmallows and melt in the microwave for about 1-2 minutes.
  4. While still hot, add the cereal and stir the mixture well.
  5. Make small discs of batter by hand.
  6. Place the discs on a baking sheet and cover with plastic wrap.
  7. Cool for 2 hours in the refrigerator until firm.
  8. Melt shortening and chocolate chips in the microwave for 1 minutes, stir and continue heating until smooth.
  9. Dip the discs in chocolate until coated well.
  10. Cool in the refrigerator for 2 hours, until hard.

Nutrition Facts per Cookie

Calories 150, total fat 6 g, carbs 22 g, Protein 1 g, sodium 65 mg

 

York Peppermint Patties

These homemade York peppermint patties are a great addition to your sweet treats.

Serves 50 – Prep. time 20 minutes – Cooking time 2 minutes – Chill time: 2 hours

Ingredients

  • 8 cups powdered sugar, sifted
  • ½ cup evaporated milk
  • ½ cup light corn syrup
  • 6 tablespoons coconut oil, melted
  • 2 teaspoons peppermint extract
  • 26 ounces dark chocolate, finely chopped

Directions

  1. Combine sugar, milk, corn syrup, oil, and peppermint extract with an electric mixer.
  2. Form the mixture into a soft dough.
  3. Wrap in plastic wrap and refrigerate for few hours.
  4. Roll out the dough on a flat surface dusted with powdered sugar.
  5. Make 1-inch-thick circles with a cookie cutter.
  6. Refrigerate for a few hours, until solid.
  7. Take out the round cookies.
  8. Microwave chocolate for 2 minutes to melt.
  9. Dip the cookies into the melted chocolate and place them on a parchment-lined baking sheet.
  10. Refrigerate for 2 hours before serving.

Nutrition Facts per Serving

Calories 180, total fat 6.2 g, carbs 30.5 g, Protein 1.3 g, sodium 15 mg

 

 

 

***These recipes and more can be found in Lina Chang’s Copycat Recipes: Making Popular Brand-Named Foods and Beverages at Home. To get your copy, click on the cover or click here.

Copycat Recipes

To download a copy of the featured recipes, click here.

Delicious and Easy Southern Recipes To Enjoy During Fourth of July!

Book Name : Delicious and Easy Southern Recipes To Enjoy During Fourth of July!
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Hot Corn Dip

Makes 10 servings

Ingredients

  • 2 cups corn kernel
  • ½ cup diced onion
  • 2 tablespoons mayonnaise
  • 1 ½ tablespoons butter
  • 1 clove garlic, minced
  • 1-2 jalapenos, seeded and diced
  • ¼ teaspoon seasoned salt
  • ¾ cup sharp cheddar cheese, shredded
  • ½ cup Monterey Jack Cheese, shredded
  • ¼ teaspoon chili powder
  • 4 tablespoons cream cheese
  • 1 green onion, sliced
  • Tortilla chips for dipping
  • Cooking spray

Directions

  1. Preheat the oven to 375°F.
  2. In a skillet, melt butter, and add corn, onion, and jalapeño. Sauté for 3 minutes.
  3. Add garlic and continue to sauté for 1 to 2 more minutes.
  4. Remove the mixture from heat and allow the mixture to cool for a few minutes before adding all the remaining ingredients. Stir to combine.
  5. Transfer to a baking dish coated with cooking spray, and bake for 20 minutes, until the cheese bubbles.
  6. Serve with tortilla chips for dipping.

 

Buttermilk Fried Chicken

Serves: 6

Ingredients

  • 2 cups buttermilk
  • 1 tablespoon Dijon mustard
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon cayenne pepper
  • ½ teaspoon paprika
  • 1 whole chicken, cut into pieces
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 5 cups vegetable oil for frying

Directions

  1. In a medium bowl, combine the buttermilk, mustard, salt, pepper, cayenne, and paprika, and pour the mixture into a re-sealable plastic bag. Add the chicken pieces, squeeze out any excess air, and seal the bag. Marinate in the refrigerator for 2-8 hours, occasionally turning so the pieces are well coated with the marinade.
  2. Before cooking, combine the flour, baking powder, garlic powder, and onion powder in a separate large plastic bag. Shake to mix thoroughly. Working one piece at a time, transfer the chicken into the dry ingredients, and shake well to cover them completely. After all chicken pieces are coated, repeat the process by dipping them in the buttermilk marinade and shaking them in the dry coating again.
  3. Heat the oil in a large frying pan or Dutch oven over medium-high heat, keeping it below the smoke point. When the oil is hot, fry the chicken in batches. Turn frequently until each piece is golden brown and the juices run clear.

 

Barbecue Pulled Pork Sandwiches

Makes 12 servings

Ingredients

  • 1 can beef broth
  • 1 bottle barbecue sauce
  • 3 pounds boneless pork ribs
  • 12 Buns
  • Favorite toppings such as tomatoes and coleslaw
  • French fries, for serving

Directions

  1. Pour the beef broth into a slow cooker and add the pork ribs. Cook on high heat for 4 hours, until the meat is tender and shreds easily.
  2. Preheat the oven to 350°F.
  3. Place the shredded pork in a cast iron skillet or Dutch oven and stir in the barbecue sauce.
  4. Bake the pork in the oven for 30 minutes until it is properly heated through.
  5. Place a generous amount of the pulled pork on a bun, and top with toppings. Serve with French fries if desired.

 

Macaroni and Cheese

Serves 6-8

Ingredients

  • 8 ounces dried elbow macaroni (you can also use whole wheat pasta if desired)
  • 1/2 cup bread crumbs
  • ¾ cup whole milk
  • ¼ cup all-purpose flour
  • ¼ cup butter, melted
  • 1 cup sharp cheddar cheese + ½ cup for topping, shredded
  • 1 cup Monterey jack cheese, shredded
  • 1 cup processed cheddar cheese, cut into small cubes
  • 1 pinch cayenne pepper
  • ½ teaspoon paprika
  • Kosher salt and freshly ground pepper
  • Butter

Directions

  1. Preheat the oven to 350ºF.
  2. Bring a large pot of water to boil, add salt, and cook pasta according to package instructions. Drain the macaroni in a strainer. Rinse under cold running water and drain to stop the cooking process.
  3. Toss bread crumbs and melted butter to coat. Set aside
  4. Generously butter a baking dish.
  5. In a large mixing bowl, add all the ingredients EXCEPT the bread crumb mixture, and stir to combine. Transfer to the buttered casserole baking dish. Top with the bread crumbs mixture and cheddar cheese.
  6. Place baking dish on baking sheet. Bake until bubbling, and the cheesy top is golden brown, about 40-45 minutes. Let cool 5 minutes before serving.

 

Southern Pecan Pie

Serves: 8

Ingredients

  • 1 cup sugar
  • 1 ½ cups corn syrup (dark, light, or a combination)
  • 4 eggs
  • ¼ cup butter
  • 1 ½ teaspoons vanilla
  • ½ teaspoon salt
  • 1 ½ cups pecans, coarsely broken
  • 1 unbaked deep dish pie shell

Directions

  1. Preheat the oven to 350°F.
  2. In a medium saucepan, boil the sugar and corn syrup together for 2-3 minutes, and set aside to cool slightly.
  3. In a large bowl, beat the eggs lightly, and then very slowly pour the syrup mixture into the eggs, stirring constantly.
  4. Strain the mixture to make sure there are no lumps. Stir in the butter, vanilla, salt, and pecans and pour into the crust.
  5. Bake for about 45 to 60 minutes, or until set.

 

 

 

 

***These recipes and more can be found in Marie Adams’ SOUTHERN KITCHEN COOKBOOK: Timeless Southern Cooking Family Recipes. To get your copy, click on the cover or click here.

To download a copy of the featured recipes, click here.

Delicious and Easy No-Churn Ice Cream Recipes

Book Name : Delicious and Easy No-Churn Ice Cream Recipes
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Vanilla Ice Cream

Vanilla is the World’s favorite ice cream flavor!

Serves 8 | Prep. time 10 minutes | Freezing time 3 hours

Ingredients

  • 1 (14-ounce) can sweetened condensed milk
  • 1 vanilla pod, scraped
  • 1 teaspoon pure vanilla extract
  • 2 cups heavy cream

Directions

  1. In a large mixing bowl, combine the condensed milk, scraped vanilla from the pod, and vanilla extract.
  2. In another bowl, whip the heavy cream until stiff peaks form.
  3. Fold a scoop of the whipped cream into the condensed milk mixture, then transfer the sweetened condensed milk mixture into the remaining whipped cream and fold it in until it is creamy and delicious.
  4. Spread the mixture in a Pyrex or stainless steel 8×8-inch pan.
  5. Place the ice cream in the freezer for about 4 hours.
  6. Remove the ice cream from the freezer and let it stand for 10 minutes.
  7. Scoop out and serve.

Nutrition (per serving)

Calories 265, Fat 15.4 g, carbs 27.8 g, sugar 27.1 g, Protein 4.6 g, sodium 75 mg

 

Cherry Ice Cream

This flavor is super refreshing and very simple to make. This one is without egg in the ice cream base, so you are going to love the simplicity of the way of preparing this ice cream recipe.

Serves 4 | Prep. time 10 minutes | Freezing time 3 hours

Ingredients

  • 1½ cups frozen cherries, pitted
  • 1 (14 ounce) can sweetened condensed milk
  • 2 cups heavy cream
  • 1 teaspoon pure vanilla extract

Directions

  1. In a large mixing bowl mix the condensed milk, cherries, and vanilla extract.
  2. In another bowl whip up the chilled heavy cream until stiff peaks.
  3. Take a big scoop from the whipped cream and fold it in the condensed milk mixture.
  4. Then, transfer the sweetened condensed milk mixture in the remaining whipped cream and fold in until creamy and delicious.
  5. Pour the mixture in a Pyrex or stainless steel 9×13-inch pan.
  6. If you like, at this point you can add cherries here and there in the ice cream base mixture.
  7. Place the ice cream base in the freezer for about 3 hours.
  8. Remove the ice cream from the freezer and let it stand for 10 minutes.
  9. Scoop out and serve.

Nutrition (per serving)

Calories 555, Fat 31.1 g, carbs 62.2g, sugar 59.4 g, Protein 9.6 g, sodium 149 mg

 

Chocolate and Hazelnut Ice Cream

You are going to be asked over and over again for this recipe! It’s so rich and satisfying.

Serves 12 | Prep. time 15 minutes | Freezing time 4 hours

Ingredients

  • ½ cup cocoa powder
  • ¼ cup chocolate hazelnut spread
  • 1 (14-ounce) can sweetened condensed milk
  • 1 teaspoon pure vanilla extract
  • 2 cups heavy cream
  • ½ cup roasted chopped hazelnuts

Directions

  1. In a large mixing bowl, combine the cocoa powder, hazelnut spread, condensed milk, and vanilla extract.
  2. In another bowl, whip the heavy cream until stiff peaks form.
  3. Fold a scoop of the whipped cream into the condensed milk mixture, then transfer the sweetened condensed milk mixture into the remaining whipped cream and fold it in until it is creamy and delicious.
  4. Spread the mixture in a Pyrex or stainless steel 8×8-inch pan.
  5. Place the ice cream in the freezer for about 2 hours.
  6. Take out the ice cream and fold in the hazelnuts. Return the pan to the freezer and freeze for 2 more hours.
  7. Remove the ice cream from the freezer and let it stand for 10 minutes.
  8. Scoop out and serve.

Nutrition (per serving)

Calories 375, Fat 24.8 g, carbs 35.3 g, sugar 31.4 g, Protein 6.5 g, sodium 125.1 mg

 

Caramel Sundae Sauce

This is a traditional sundae sauce that everyone makes for topping their ice cream. You will enjoy my twist on this delicious sauce.

Serves 6 | Prep. time 10 minutes | Cooking time 10 minutes

Ingredients

  • ¾ cup granulated sugar
  • ⅓ cup unsalted butter
  • ½ cup heavy cream
  • Pinch of salt
  • ½ teaspoon almond extract

Directions

  1. In a saucepan over medium heat, melt the sugar until it is golden brown.
  2. Immediately stir in the butter and heavy cream, and mix until smooth.
  3. Season with a pinch of salt and almond extract.
  4. Transfer the sauce to a jar or pitcher and serve it hot or cold.

Nutrition (per serving)

Calories 253, Fat 17.5 g, carbs 25.6 g, sugar 25.5 g, Protein 0.5 g, sodium 8.9 mg

 

Perfect Waffle Cone

If you have an ice cream cone machine, but you haven’t used it since you bought it, | think now is time to make this perfect ice cream cone recipe.

Serves 8 | Prep. time 10 minutes | Cooking time 4-6 minutes

Ingredients

  • 2 egg whites
  • ½ cup granulated sugar
  • 5 tablespoons butter, melted
  • ⅓ cup heavy cream
  • 1 teaspoon vanilla extract
  • ⅔ cup all-purpose flour

Directions

  1. In a large mixing bowl, whisk the egg whites with the granulated sugar until frothy.
  2. Stir in the butter, cream, vanilla extract, and flour.
  3. Heat an ice cream cone waffle maker.
  4. Pour ¼ cup of the batter in the machine and close the lid of the waffle maker.
  5. Cook for 2–3 minutes, until golden.
  6. Immediately, while the waffle is still hot, form the cone shape. Fold the upper part of the waffle over the form and press firmly at the tip to create a seal. Roll the waffle over slowly to form the cone.
  7. Hold the waffle cone firmly in place, seam side down, until it is cool enough to maintain its own shape. This will take 30–40 seconds.
  8. Serve with your favorite ice cream recipe.

Nutrition (per serving)

Calories 172, Fat 9.2 g, carbs 20.7 g, sugar 12.7 g, Protein 2.2 g, sodium 62 mg

 

 

 

***These recipes and more can be found in Louise Davidson’s No-Churn Ice Cream Cookbook: Quick and Easy Homemade No-Churn Ice Cream, Sundae Sauce, and Cone Recipes. To get your copy, click on the cover or click here.

To download a copy of the featured recipes, click here.

Delicious and Easy Backyard BBQ Recipes from Around the World

Book Name : Delicious and Easy Backyard BBQ Recipes from Around the World
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Prepare a barbecue feast to remember with easy-to-prepare recipes from around the world.

Chicken Wings with Grilled Corn Cobs

You have to love barbecued chicken wings, and with this Australian recipe that serves them with delicious grilled corn cobs, you are going to love them even more.

Serves: 10

Ingredients

  • ¼ cup honey
  • 2 tablespoons soy sauce
  • Finely grated rind and juice of 1 lemon
  • 1 tablespoon oil
  • 1 teaspoon five spice
  • 2 ½ pounds chicken wings
  • 4 corn cobs, husks intact
  • ¼ cup butter, at room temperature

Directions

  1. Mix the honey, soy sauce, lemon juice and rind, oil, and a teaspoon of five spices in a shallow platter. Put in the chicken wings and make sure to coat them well with the marinade. Place them into the refrigerator for at least one hour, or preferably overnight.
  2. Prepare your barbecue by heating your grill to medium heat. Peel the corn husks, but don’t remove them; only remove the silk. Each cob should be buttered and then rewrapped in its husk. You can tie it with a string.
  3. Grill the corn on the barbecue for about 20 minutes, turning it often. If you see that corn is getting too brown, wrap each of the cobs in aluminum foil and move on with the grilling.
  4. Grill the chicken wings for approximately 20 minutes, flipping regularly until they are completely cooked. Serve chicken and corn together.

 

Memphis-Style Dry Ribs

Memphis is famous for its wet and dry ribs, and we are offering you a traditional recipe for dry pork loin ribs.

Serves 4-6

Ingredients

  • 2 slabs pork baby back ribs, about 2 ¼ pounds each

Rub

  • ¾ cup sugar in the raw
  • ½ cup salt
  • ¼ cup paprika
  • 2 tablespoons finely ground black pepper
  • 1 tablespoon granulated garlic
  • 1 tablespoon onion powder
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 1 teaspoon dry mustard
  • 1 teaspoon ground cilantro
  • ½ teaspoon cayenne pepper
  • ½ teaspoon ground allspice

Directions

  1. Prepare the rub by mixing all the ingredients, combining them well. Keep the marinade in an airtight container.
  2. Peel the membrane off the ribs and remove any excess fat. Coat them nicely with the marinade and refrigerate for at least 30 minutes and up to 4 hours.
  3. Preheat the barbecue to medium heat.
  4. Take the ribs out of the marinade and place them on the barbecue with the meaty side up. Cook both sides until done and move the pieces to a platter.
  5. Lay out two large sheets of tinfoil. Move the ribs to them and fold them into a packet. Don’t puncture the foil. Return the packets to the grill over medium-low heat to achieve the desired tenderness, about 1 to 1 ½ hours.
  6. Move them back to the platter, discard the foil, and place the meat back on the barbecue. Drizzle with additional marinade and grill for approximately 4 minutes. Flip and repeat the process.

 

Backyard Barbecue Jerk Grilled Chicken

This recipe is often used in the Caribbean region, and it might be perfect for your backyard barbecue with your friends

Serves: 4-6

Ingredients

  • 1 whole free-range chicken (about 5 pounds), cut into 10 pieces
  • Limes, for garnish
  • Parsley, for garnish

For jerk marinade

  • 2 teaspoons allspice
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ onion
  • 8 cloves garlic or 1 whole head
  • 1 1-inch piece fresh ginger, sliced
  • 3 spring onions, sliced
  • 3 limes, juiced
  • Splash low-sodium soy sauce
  • ¼ cup extra-virgin olive oil, plus more for drizzling
  • Salt and fresh ground pepper
  • 6 sprigs fresh thyme, leaves picked
  • 1 Scotch bonnet pepper, halved, plus more to taste
  • ¼ cup packed light brown sugar

Directions

  1. Mix all the ingredients for the marinade in a food processor. Blend it until it becomes smooth.
  2. Use a big plastic bag that you can reseal, and put the chicken pieces in it. Pour the marinade in, and turn to coat the chicken. Seal the bag and refrigerate overnight.
  3. Preheat your barbecue to high heat. Grill each side of the chicken pieces until they are nicely browned. You can use vegetable oil to coat the chicken or the grates to prevent sticking. Serve with parsley and limes.

 

Barbecued Lamb Chops

Try these beautiful barbecued lamb chops the way they’re prepared in Italy.

Serves: 6

Ingredients

  • ⅓ tablespoon garlic, crushed
  • 1 tablespoon fresh rosemary leaves
  • 1 teaspoon fresh thyme leaves
  • Pinch cayenne pepper
  • Coarse sea salt
  • ⅛ cup extra-virgin olive oil
  • 6 lamb chops, about 1 inch thick

Directions

  1. Put the garlic, rosemary, thyme, cayenne, and salt in a food processor. Blend it until it is nicely mixed. Add the olive oil and process again until it makes a paste.
  2. Use the paste to brush lamb chops on both sides. Refrigerate for at least 1 hour.
  3. When you take the lamb chops out of your refrigerator, let them come to room temperature, which should take no more than 25 minutes.
  4. Preheat your barbecue to high heat. Place the chops on the grates and grill for 2 minutes before flipping them. Grill for an additional three minutes until they are of medium doneness.

 

Sweet Asian Barbecued Salmon

Completely change the taste of your grilled salmon with special barbecue sauce they prepare in Asia. 

Serves: 4

Ingredients

  • 2 tablespoons canola oil, plus more for grilling
  • 2 shallots, sliced (about 2 tablespoons)
  • 1 teaspoon garlic, chopped
  • ¼ cup hoisin sauce
  • ¼ cup tomato ketchup
  • 2 tablespoons honey
  • 1 tablespoon sambal oelek
  • 2-3 tablespoons sesame seeds, toasted
  • 1 teaspoon soy sauce
  • 1 teaspoon fish sauce
  • 1 tablespoon rice vinegar
  • Salt and freshly ground black pepper
  • 4 (8-ounce) salmon steaks
  • Cilantro leaves, for garnish

Directions

  1. Heat the oil in a small pan over a medium heat. Put in the garlic and shallots and cook until they become soft. Add the hoisin sauce, ketchup, honey, sambal oelek, sesame seeds, soy sauce, and fish sauce, and cook for additional 5 minutes. Take it off the heat and add the vinegar. Season to your liking with salt and pepper.
  2. Preheat your barbecue to high heat. Oil the salmon on each side and season with salt and pepper if desired. Grill to a medium-well doneness, making sure to baste it with the sauce regularly.
  3. Transfer the fish to a platter and put more sauce on it. Let it cool down for 5 minutes and serve garnished with cilantro.

 

 

***These recipes and more can be found in Sarah Spencer’s Best Backyard BBQ Recipes from Around the World: 100 Quick and Easy Grilling Recipes. To get your copy, click on the cover or click here.

 

Hummingbird Cake

The hummingbird cake originated in Jamaica where it was named the doctor bird cake, a hummingbird native from Jamaica. The cake has been popular ever since, especially in the Southern States of America. It boasts tropical flavors of pineapple, bananas, pecans, cinnamon, and nutmeg.

Serves 16 | Prep. time 35 minutes | Cooking time 40 minutes

Ingredients

Dry ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon salt
  • ¾ cup granulated sugar
  • ¾ cup packed light-brown sugar
  • 1 cup pecans, chopped

Wet ingredients

  • 3 large eggs
  • 1 cup vegetable oil or canola oil
  • 1 teaspoon vanilla extract
  • 1 ½ cups mashed overripe bananas
  • 1 cup fresh pineapple thinly diced or drained canned pineapple tidbits

Frosting

  • 12 ounces cream cheese, nearly at room temperature
  • ¾ cup unsalted butter, nearly at room temperature
  • 4 cups powdered sugar, divided
  • 1 ½ teaspoons pure vanilla extract
  • Pecans for decoration (optional)

Directions

  1. Preheat oven to 350ºF (177ºC).
  2. Lightly grease the bottom of 2 (9-inch) cake pans and line the bottom with parchment paper. Grease the sides and bottoms with butter or cooking spray and sprinkle with flour taking time to turn the pans over to remove excess flour.
  3. In a large bowl, add all the dry ingredients and stir to combine well. Set aside.
  4. In the bowl of the electric mixer, beat the wet ingredients EXCEPT for the eggs.
  5. In 3 batches, add the flour mixture, beat on slow speed until well incorporated. Add 1 egg and beat until well incorporated. Continue with the same process until all the eggs are used. Continue beating for 1 minute on medium speed and cake batter is smooth.
  6. Pour the batter evenly between the 2 cake pans.
  7. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
  8. Let the cakes pan rest on a wired rack to cool. After 15 minutes, loosen the sides of the cakes with a knife and unmold the cakes on the wired rack. Let cool completely before frosting.
  9. While the cakes are baking, make the frosting. Beat the cream cheese and butter until creamy on medium speed. Working in batches, add 1 cup of the powdered sugar and beat until well incorporated. Add the vanilla and beat until well incorporated and frosting is fluffy.
  10. Once the cake has cooled completely, frost the bottom cake, place second cake on top and finish frosting the cake.
  11. Decorate with pecans if desired.

***This recipe is found in Sarah Spencer’s A Taste of Caribbean: Traditional Caribbean Cooking Made Easy with Authentic Caribbean Recipes. To get your copy, click on the cover or click here.

To download a copy of the featured recipes, click here.

Delicious and Easy Dutch Oven Camping Recipes!

Book Name : Delicious and Easy Dutch Oven Camping Recipes!
Buy Now

Ready to go camping but unsure about what to cook? Try out these Dutch oven camping recipes! Best of all, you can as easily make them at home in the oven or even on the barbecue!

 

Sloppy Joes

Serves 4

Ingredients

  • 1 pound ground beef
  • 1 cup canned crushed tomatoes
  • ½ cup red onion, chopped
  • ½ cup red bell pepper, chopped
  • 1 tablespoon ketchup
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 4-6 hamburger buns

Directions

  1. Prepare the Dutch oven by heating the coals and placing the Dutch oven on top of them.
  2. Once the oven is heated, add the ground beef and toss until just browned, approximately 5 minutes.
  3. To the oven, add the crushed tomatoes, onion, and red bell pepper. Toss while cooking for 3 minutes.
  4. Add the ketchup, Worcestershire sauce, brown sugar, Dijon mustard, garlic powder, paprika, salt, and pepper. Stir to make a sauce that evenly coats the meat.
  5. Cover and let simmer for 10 minutes.
  6. Spoon onto buns and serve immediately

 

Chicken Pot Pie

Serves 4-6

Ingredients

  • 1 pound chicken, cubed
  • 1 tablespoon butter
  • 2 cups potatoes, cubed
  • 2 cups carrots, sliced
  • ½ cup celery, diced
  • ½ cup onion, diced
  • 1 cup fresh or frozen peas
  • 1 10-ounce can cream of mushroom soup
  • 1 10-ounce can cream of chicken soup
  • 1 teaspoon thyme
  • 1 teaspoon sage
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 can refrigerated biscuits

Directions

  1. Prepare the Dutch oven by heating the coals and placing ¾ of them underneath the Dutch oven and ¼ of them on top of the lid.
  2. Once the oven is heated, add the chicken and butter. Toss while cooking for 3-5 minutes.
  3. Add the potatoes, carrots, celery, onion, peas, cream of mushroom soup, and cream of chicken soup. Mix well and let cook for 4 minutes.
  4. Season with thyme, sage, garlic powder, salt, and pepper. Top with the biscuits evenly spaced over the surface.
  5. Cover the Dutch oven and cook for 40-45 minutes

 

Soda Braised Pork Ribs

Serves 4-6

Ingredients

  • 2 pounds pork ribs
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon spicy paprika
  • 1 cup red onion, minced
  • 1 jalapeno pepper, seeded and minced
  • 1 (12-ounce) can cola
  • 1½ cup chicken stock
  • 1 tablespoon fresh ginger, minced
  • 2 teaspoons cumin
  • ½ teaspoon cinnamon
  • 1 sprig of fresh rosemary

Directions

  1. Prepare the Dutch oven by heating the coals and placing ¾ of them under the oven and ¼ of them on the lid.
  2. Mix the salt and pepper. and paprika in a small bowl. Rub into the pork ribs.
  3. Once the Dutch oven is heated, add the seasoned pork ribs.
  4. Add the onion and jalapeno pepper to the meat. Cover and cook for 5 minutes.
  5. In a bowl, combine the soda, chicken stock, ginger, cumin, cinnamon, and rosemary.
  6. Remove the cover from the Dutch oven, and pour the soda mixture over the ribs.
  7. Cover and cook for 1 hour, or until ribs are fall-off-the-bone tender.

 

Orange Glazed Salmon

Serves 4

Ingredients

  • 1 pound salmon steak
  • 1 tablespoon olive oil
  • ½ cup orange juice
  • ⅓ cup brown sugar
  • 1 tablespoon soy sauce
  • 1 teaspoon jarred, minced garlic
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon pepper
  • 1 sprig fresh rosemary

Directions

  1. Prepare your Dutch oven by heating the coals and placing the oven over them.
  2. While the oven is heating, combine the orange juice, brown sugar, soy sauce, garlic, crushed red pepper, pepper, and rosemary in a large bowl or plastic food bag. Add the salmon and let it sit while the oven is heating.
  3. Lightly oil the Dutch oven with the olive oil, and remove the rosemary spring from the marinade, and place in the center of the oven.
  4. Add the salmon steaks and cook, brush with the marinade several times during the process.
  5. Depending on the thickness of the salmon steaks, cook approximately 5 minutes per side, or until salmon is pink and flakey but not dry.

 

Gooey Bottom Chocolate Brownies

Serves 6-8

Ingredients

  • 1 box brownie mix
  • ½ cup butter, melted
  • 1 egg
  • 1 cup walnuts chopped
  • 1 cup chocolate chips
  • ½ cup marshmallows
  • ½ cup caramel sauce

Directions

  1. Prepare the Dutch oven by heating the coals, and placing the Dutch oven on ¾ of them. Place the remaining ¼ coals on top of the lid.
  2. In a bowl, combine the brownie mix, butter, and egg. Mix well until lump-free.
  3. Add in the walnut and chocolate chips. Stir to incorporate.
  4. Add the marshmallows and caramel sauce to the Dutch oven. Carefully pour in the brownie batter.
  5. Cover and bake for 40-45 minutes, or until a pick inserted into the brownie shows no raw batter.

 

***These recipes and more can be found in Louise Davidson’s Camping Cookbook Dutch Oven Recipes. To get your copy, click on the cover or click here.

To download a copy of the featured recipes, click here.

Delicious and Easy Authentic French Recipes

Book Name : Delicious and Easy Authentic French Recipes
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Bacon and Onion Quiche (Quiche aux Oignons et Lardons)

Serves 8 | Prep. time 30 min | Chilling time 1h 30 min | Cooking time 2 h

Ingredients

For the pastry

  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 ½ cups cold unsalted butter, cut into small pieces
  • ½ cup cold water

For the filling

  • 4 thick slices bacon
  • 1 large onion, sliced
  • 3 large eggs
  • ¾ cup whole milk
  • ½ cup crème fraiche (or full fat sour cream)
  • ½ teaspoon salt
  • ¼ teaspoon red pepper flakes
  • 1 ¼ cups cheddar cheese, shredded
  • 2 tablespoons chopped fresh dill

Preparation

  1. Make the pastry. In a mixing bowl, combine the flour, salt, and pepper. Cut in the butter until it is pea-sized.
  2. Add the water, and mix with a fork just to combine. When it can be formed into a ball, wrap it in plastic and refrigerate for 1 hour.
  3. Roll out the dough on a lightly floured surface to about a 12” circle, and fit it into your quiche pan or pie plate. Trim the edges, and refrigerate for 30 minutes.
  4. Heat the oven to 375°F. Cover the pastry with foil, and fill it with dried beans or pie weights. Bake for 45 minutes, and remove the weights and cook for 20 minutes longer, until nicely browned. Remove it to a cooling rack and reduce the heat to 325°F.
  5. In a skillet over medium heat, cook the bacon. When it is crisp, remove it to a plate lined with paper towels.
  6. Clean out the pan except for 2 tablespoons of drippings. Sauté the onion until it is very soft, about 10 minutes. Remove the pan from the heat and let it cool.
  7. In a medium bowl, whisk the eggs and add the milk. Mix in the sour cream or crème fraiche and the salt and red pepper flakes.
  8. Spread the onion in the pastry, and layer on the bacon and cheese. Pour in the egg mixture.
  9. Bake for 35 minutes, or until the eggs are set. Remove it from the oven and let it cool before serving. Sprinkle with dill before serving.

 

French Black Olive Spread (Tapenade)

Serves 8 | Prep. time 10 minutes

Ingredients

  • 2 cups olives niçoises, or a dark olive
  • ½ cup capers
  • ¼ cup anchovy fillets
  • ¼ cup shallots, chopped
  • 1 tablespoon fresh thyme
  • 1 teaspoon fresh oregano
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon coarse ground black pepper
  • ¼ cup extra virgin olive oil (approximate)
  • Crackers or toasted baguette slices for serving

Preparation

  1. Begin by thoroughly rinsing the olives, capers, and anchovy fillets to remove excess salt.
  2. Gently pat each dry and place in a blender or food processor.
  3. Add the shallots, thyme oregano, lemon juice, lemon zest, and ground black pepper.
  4. Blend or chop, slowly adding in the olive oil just until a spreadable paste forms. Use more or less olive oil depending upon personal preferences.
  5. Remove from the blender or food processor and place in a serving bowl.
  6. Serve with crackers or toasted baguette slices.

 

Chicken Cordon Bleu (Poulet Cordon Bleu)

Serves 4 | Prep. time 15 minutes | Cooking time 25 minutes

Ingredients

  • 1 cup bread crumbs
  • 2 tablespoons butter (melted)
  • 2 teaspoons fresh thyme, chopped
  • 2 cloves garlic, minced
  • 4 (5-ounce) boneless, skinless chicken breasts
  • 4 large, thin slices ham
  • 1 cup Gruyere cheese, grated
  • ½ cup all-purpose flour
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon ground sage
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 3 eggs

Preparation

  1. Preheat the oven to 375°F and coat a baking pan with cooking spray.
  2. In a mixing bowl, combine the breadcrumbs with the melted butter, thyme, and garlic. Set aside.
  3. Place the chicken pieces on a cutting board, and pound them to ¼-inch thickness.
  4. Layer a slice of ham on the chicken, and cover with a quarter of the cheese. Starting at the small end, roll the chicken up tightly, and secure with toothpicks. Repeat with the other three chicken breasts.
  5. In a mixing bowl, combine the flour, cayenne pepper, sage, salt, and pepper.
  6. Crack the eggs into a clean bowl and beat well.
  7. One at a time, dredge the chicken in the flour mixture and shake off any excess. Dip them into the egg, and then the breadcrumb mixture. Arrange them on the baking pan.
  8. Bake for 25 minutes, or until the chicken reaches an internal temperature of 165°F.

 

Duck Breast in Sweet Lavender Sauce (Maigret de Canard Parfumé à la Lavende)

Serves 4-6 | Prep. time 10 minutes | Cooking time 20 minutes

Ingredients

  • 4 duck breasts
  • ½ teaspoon salt
  • 1 teaspoon coarse ground black pepper
  • 2 tablespoons lavender honey
  • 2 tablespoons shallots, diced
  • ½ cup sweet white wine
  • 2 cups homemade duck or chicken stock
  • 2 teaspoons fresh thyme
  • 1 sprig fresh rosemary
  • 1 teaspoon dried lavender flowers, finely crushed
  • 1 tablespoon sweet cream butter

Preparation

  1. Preheat the oven to 375°F.
  2. Liberally brush the skin sides of the duck breasts with lavender honey and season with salt and black pepper.
  3. Heat an oven proof skillet over medium heat and add the duck breasts, skin side down. Brown the duck on both sides until lightly caramelized.
  4. Transfer the skillet to the oven and bake for 7-10 minutes, or until the inside reaches a warm pink, and reaches 160°F.
  5. Remove the duck from the pan and let rest.
  6. Add the shallots to the pan over medium heat. Cook, stirring gently, until the shallots just begin to caramelize, approximately 3-5 minutes.
  7. Add the white wine and let it reduce for 2 minutes, stirring frequently.
  8. Add the duck or chicken stock, thyme, rosemary, and lavender flowers. Cook, stirring frequently over medium-high heat, until the sauce has reduced and thickened slightly.
  9. Remove from the heat and stir in the butter.
  10. Slice the duck breasts into thin pieces and arrange them on a serving platter.
  11. Drizzle the sauce over the duck right before serving.

 

Skirt Steak with a Red Wine and Shallot Sauce (Bavette à l’Échalotte)

Serves 2 | Prep. time 25 minutes | Cooking time 15 minutes

Ingredients

  • 2 8-ounce skirt steaks
  • Kosher salt
  • Freshly ground black pepper
  • 6 shallots
  • Unsalted butter
  • Olive oil
  • 2 tablespoons balsamic vinegar
  • 1 cup red wine

Preparation

  1. Take the meat out of the refrigerator. Season generously with kosher salt and freshly ground black pepper and let rest for 10-15 minutes to bring to room temperature.
  2. In the meantime, prepare the shallots. Peel and cut them into thin slices.
  3. Warm a little butter and a little olive oil in a heavy-bottomed frying pan over medium-high heat. The pan should become hot enough to sear the meat. Place the steaks in the pan. Cook for 2 minutes or 2 min 30 to brown the meat well, then turn over. Let cook another 2-3 minutes. Reduce the heat to medium and cook for another minute. Remove the steak from the pan and then let the steaks rest on a plate. Cover loosely with foil just to keep warm.
  4. Meanwhile, add olive oil and butter to the pan and fry the shallots in medium-high heat for 2 minutes to color them well. Then lower the heat to low heat and continue cooking for 3-4 more minutes, or until tender. Remove the shallots from the pan and place them with the steaks. Deglaze the pan with balsamic vinegar and red wine. Add a little butter to bind the sauce. Let the sauce reduce by half on high heat, about 3 minutes.
  5. Serve the steaks with the shallots and pour some sauce on top.

 

Spinach Souffle (Soufflé aux Épinards)

Serves 4 | Prep. time 20 minutes | Cooking time 10-15 minutes

Ingredients

  • 1 pound fresh spinach, washed and trimmed
  • ¼ cup Parmesan cheese, grated
  • 8 egg whites
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • Unsalted butter, for greasing

Béchamel sauce

  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1 cup whole milk
  • Pinch nutmeg
  • 2 egg yolks

Preparation

  1. Set out a large bowl of water with some ice cubes in it.
  2. Boil some salted water and blanch the spinach for 30 seconds, and then transfer it to the ice water. Drain well.
  3. Process the spinach in a blender until it is smooth, and then spoon it onto some clean cheesecloth and squeeze out as much water as possible.
  4. Make the sauce. Melt the butter in a medium saucepan and sift in the flour. Whisk until it begins to cook and lower the heat. Cook for 3–4 minutes.
  5. Whisk in the milk and stir until smooth. Bring it to a boil. Add the nutmeg and salt. Whisk in the egg yolks, cover the pot, and set it aside.
  6. Preheat the oven to 400°F and butter the ramekins. Sprinkle the insides with Parmesan and shake out any excess.
  7. Spoon 4 tablespoons of the Bechamel sauce into the spinach and combine.
  8. Whisk the egg yolks until they are stiff, and gently fold them into the spinach mixture, just until combined.
  9. Pour the mixture into the ramekins, and bake for 10–15 minutes, depending on the size of the dishes.

 

Creme Brulee (Crème Brûlée)

Serves 4 | Prep. time 20 minutes | Cooking time 45 minutes

Ingredients

  • 1¾ cups heavy cream
  • 4 egg yolks, cold
  • 1 teaspoon pure vanilla extract
  • ¼ cup granulated sugar, plus 4 teaspoons for topping
  • Pinch kosher salt

Preparation

  1. Place the oven rack in the middle of the oven, and preheat to 300°F. Boil 4–6 cups of water, and arrange 4 ramekins in a baking dish that is as deep as the ramekins.
  2. Pour the cream into a saucepan, and heat it until it begins to simmer. Cover, remove it from the heat, and set it aside for about 10 minutes.
  3. In a medium mixing bowl, combine the egg yolks, vanilla, ¼ cup of sugar, and salt. Whisk gently just to combine.
  4. Check the temperature of the cream. When it reaches 165°F, slowly pour half a cup into the yolk mixture, whisking constantly. Stir gently for 30 seconds, taking care not to beat air into the mixture.
  5. Add the rest of the cream to the yolk mixture, stirring gently.
  6. Strain the custard mixture into a large glass measuring cup, and divide it among the ramekins. Do not to fill them all the way to the top.
  7. Pour the hot water into the baking pan around the ramekins until it reaches two-thirds of the way up the sides. Transfer the pan to the oven.
  8. Bake for about 45 minutes. The edges of the custards should be set, while the center is still jiggly. The pudding temperature will be about 150°F in the middle.
  9. Carefully remove the ramekins to a cooling rack and let them cool for a while before transferring them to the fridge. Cover, and refrigerate for at least 4 hours.
  10. Before serving, evenly sprinkle up to 1 teaspoon of granulated sugar on top of each custard. With a kitchen torch held about 3 inches away, carefully heat the sugar until it caramelizes. Let it harden before serving.

 

Note: if you don’t have a kitchen torch, you can place the ramekins on a baking sheet under the oven broiler for about 1 minute, keeping an eye on them not to burn.

 

 

***These recipes and more can be found in Sarah Spencer’s A Taste of France: Traditional French Cooking Made Easy with Authentic French Recipes. To order your copy, click on the cover or click here.

To download a copy of the featured recipes, click here.

Slow Cooker Mediterranean

Delicious and Easy Everyday Slow Cooker Mediterranean Recipes!

Book Name : Delicious and Easy Everyday Slow Cooker Mediterranean Recipes!
Buy Now

Following a healthy Mediterranean diet has never been so easy, thanks to the slow cooker! Check out these slow cooker Mediterranean recipes you can make at home!

Breakfast Stuffed Peppers

These stuffed peppers are a delicious spin on the traditional recipe. The vitamins and minerals in the peppers combined with the protein in the eggs and sausage make it a healthy and delicious beginning to any day. The beautiful presentation also makes for a special breakfast to serve to guests.

Serves 4 | Prep. time 10 minutes | Cooking time 2–4 hours

Ingredients

  • ½ pound ground breakfast sausage
  • 4 bell peppers (any color—I like to use one of each)
  • 6 large eggs
  • 4 ounces Monterey Jack Cheese, shredded
  • 4 ounces fire-roasted chopped green chilies
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper

Directions

  1. Wash the peppers, cut off the tops and clean out the seeds.
  2. Brown the sausage in a skillet. You can use turkey or chicken sausage too, but you need to add a tablespoon of oil to the pan if you do.
  3. In a mixing bowl, whisk your eggs until fluffy. Then mix in the cheese and green chilies.
  4. Season the egg mixture with salt and pepper.
  5. Spray the slow cooker with olive oil and place the peppers inside.
  6. Fill each pepper to the top with the egg mixture.
  7. Set the slow cooker to high and cook for 2 hours, or cook on low for 4 hours.
  8. Serve when the egg mixture is set.

 

Slow Cooker Chicken Provencal

These Provencal chicken breasts are loaded with protein and are a delicious lunch choice. The herbs and spices marry with the chicken and beans to create an amazing flavor.

Serves 4 | Prep. time 5 minutes | Cooking time 8 hours

Ingredients

  • 4 (6-ounce) skinless bone-in chicken breast halves
  • 2 teaspoons dried basil
  • 1 teaspoon dried thyme
  • ⅛ teaspoon salt
  • ⅛ teaspoon freshly ground black pepper
  • 1 yellow pepper, diced
  • 1 red pepper, diced
  • 1 (15.5-ounce) can cannellini beans, rinsed and drained
  • 1 (14.5-ounce) can petite diced tomatoes with basil, garlic, and oregano, undrained

Directions

  1. Spray the slow cooker with nonstick cooking spray or olive oil.
  2. Add all the ingredients to the slow cooker and stir to combine.
  3. Cook on low for 8 hours.

 

Spanish Meatballs

These amazing meatballs are deliciously served on their own, with a nice crusty bread as a sandwich, or with your favorite marinara sauce over pasta.

Serves 6 | Prep. time 20 minutes | Cook time 5 hours

Ingredients

  • 1 pound ground turkey
  • 1 pound ground pork
  • 2 eggs
  • 1 (20-ounce) can of diced tomatoes
  • ¾ cup sweet onion, minced, divided
  • ¼ cup plus 1 tablespoon of breadcrumbs
  • 3 tablespoons fresh parsley, chopped
  • 1½ teaspoons cumin
  • 1½ teaspoons paprika (sweet or hot)

Directions

  1. Spray the slow cooker with olive oil.
  2. In a mixing bowl, combine the ground meat, eggs, about half of the onions, the breadcrumbs, and the spices.
  3. Wash your hands and mix together until everything is well combined. Do not over-mix, though, as this makes for tough meatballs. Shape into meatballs. How big you make them will obviously determine how many total meatballs you get.
  4. In a skillet, heat 2 tablespoons of olive oil over medium heat. When the skillet and oil are hot, add the meatballs and brown on all sides. Make sure the balls aren’t touching each other so they brown evenly. When they are done, transfer them to the slow cooker.
  5. Add the rest of the onions and the tomatoes to the skillet and allow them to cook for a few minutes, scraping the brown bits from the meatballs up to add flavor.
  6. Pour the tomatoes over the meatballs in the slow cooker and cook on low for 5 hours.

 

Eggplant Parmigiana

This take on the original eggplant parmigiana is perfect to serve to guests. They will think you spent all day in the kitchen when in truth, the slow cooker did all the work.

Serves 8 | Prep. time 24 minutes | Cooking time 8 hours

Ingredients

  • 4 pounds eggplant
  • 1 tablespoon salt
  • 3 large eggs
  • ¼ cup milk of choice
  • 1½ cup breadcrumbs
  • 3 ounces Parmesan cheese
  • 2 teaspoons Italian seasoning
  • 4 cups marinara sauce, divided
  • 1 pound mozzarella cheese, sliced or shredded
  • Fresh basil, for topping

Directions

  1. Whisk together the eggs and milk. In a separate bowl, mix the breadcrumbs and parmesan cheese.
  2. Peel and cut the eggplant into equal size rounds.
  3. Season the eggplant with salt and pepper.
  4. Dip the eggplant rounds into the egg-and-milk mixture, then into the breadcrumbs mixed with the parmesan cheese.
  5. Pour 2 cups of marinara sauce into the slow cooker.
  6. Place the breaded eggplant slices in the slow cooker. Add a layer of mozzarella and another cup of marinara sauce. Repeat the layers using the remaining eggplant rounds.
  7. Sprinkle the top with the remaining mozzarella and cook on low for 8 hours.
  8. Serve with fresh basil.

 

Minestrone Soup

Soups are a perfect choice for your slow cooker. This traditional minestrone soup is a delicious start to your meal that can also stand alone as an entree.

Serves 4–6 | Prep. time 10 minutes | Cooking time 6 hours 25 minutes

Ingredients

  • 2 (14½-ounce) cans of diced tomatoes
  • 2 tablespoons tomato paste
  • ¼ cup sun-dried tomato pesto
  • 1 parmesan rind
  • 4 cups vegetable stock
  • 2 cups water
  • 1 cup carrots, diced
  • 1¼ cups celery, diced
  • 1½ cups white onion, diced
  • 4–5 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 sprig of rosemary (or ½ teaspoon dried)
  • 2 bay leaves
  • Salt and pepper, to taste
  • 1 (15-ounce) can of red kidney beans, drained and rinsed
  • 1 (15-ounce) can of Great Northern beans, drained and rinsed
  • 1½ cups zucchini, diced
  • 1½ cups tubular pasta, cooked
  • 1 cup frozen green beans, thawed
  • 2½ cups baby spinach, chopped
  • Finely shredded Parmesan cheese, for serving

Directions

  1. Add everything but the pasta and spinach to the slow cooker and cook on low for 6–8 hours.
  2. Add the cooked pasta and the spinach and cook for an additional 25 minutes.
  3. Serve with shredded parmesan.

 

 

***These recipes and more can be found in Madison Miller’s Effortless Mediterranean Diet Slow Cooker Cookbook: Easy Everyday Slow Cooker Mediterranean Recipes for a Healthy Lifestyle. To get your copy, click on the cover or click here.

https://www.amazon.com/dp/B07HPCGKY2?tag=lyspar0e-20

To download a copy of the featured recipes, click here.

Healthy and Delicious 5-Ingredient Vegan Recipes!

Book Name : Healthy and Delicious 5-Ingredient Vegan Recipes!
Buy Now

Spend less time in the kitchen and at the grocery store with these quick and easy 5-ingredient 100% vegan recipes!

French Toast

There’s nothing like the smell of warm cinnamon in the morning. With this recipe, French toast doesn’t have to be a thing of the past. Making vegan French toast is essentially the same as making traditional French toast, but with no egg.

Servings: 2  – Prep. time: 10 minutes – Cooking time: 15 minutes

Ingredients

  • 4 slices bread
  • 1 cup coconut milk
  • 3 tablespoons maple syrup
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract

Optional

  • Strawberries, sliced
  • Soy whip

Preparation

  1. Mix the coconut milk, cinnamon, vanilla extract, and maple syrup together.
  2. Soak each slice of bread in the mixture, making sure both sides are coated.
  3. Cook each slice in a frying pan until both sides are golden brown.
  4. Drizzle additional maple syrup over each warm slice. Feel free to serve with sliced fruit or vegan whipped cream.

 

Green Goddess Dressing

Green goddess dressing is a vegan staple. Everyone has their own recipe, so once you’ve mastered this one, feel free to get creative with it!

Servings: 16 – Prep. time: 5 minutes – Cooking time: 5 minutes

Ingredients

  • 1 avocado
  • ½ cup basil
  • 3 cloves garlic
  • 1 lemon, juiced
  • 2 tablespoons parsley
  • 2 tablespoons cooking oil (avocado or olive recommended)

Optional

  • ⅓ cup almond milk (for a less creamy dressing)

Preparation

  1. Add all ingredients to your food processor and make a creamy blend. For a more traditional dressing consistency, add some water or almond milk.
  2. Serve on salad, in a wrap, or with pasta. Store in a sealed jar in the fridge.

 

Walnut Pâté

You may miss the decadent indulgence of pâté, but this vegan pâté made from walnuts and mushrooms is as gratifying as it is healthy.

Servings: 4 – Prep. time: 10 minutes – Cooking time: 35 minutes

Ingredients

  • 1 cup walnuts
  • 1 pound of mushrooms, fresh
  • 2 cloves garlic
  • 1 onion, medium, diced
  • ¼ cup white wine
  • Salt
  • Pepper

Preparation

  1. Sauté the onion, garlic, mushrooms, and olive oil in a pan on medium heat.
  2. When the onions are translucent and most of the liquid has evaporated, add the wine to the mixture.
  3. Once the liquid has completed cooked away, transfer the mixture to a food processor and add the walnuts.
  4. Blend until smooth and season with salt and pepper to taste.
  5. Chill and serve with French bread, add to a sandwich, or even use the pâté as the base for a pasta sauce.

 

Mediterranean Quesadilla

Practical, self-contained, and oh so delicious, this meal is a quick fix for your Greek food cravings.

Servings: 2 – Prep. time: 10 minutes – Cooking time: 35 minutes

Ingredients

  • ¼ cup garlic hummus
  • 1 roasted eggplant, sliced
  • 1 roasted red pepper, sliced
  • 2 tortillas
  • Cherry tomatoes, quartered
  • Olive oil
  • Salt

Optional

  • Tahini dressing
  • Vegan mayonnaise
  • Greek salad dressing or balsamic vinegar
  • Vegan feta
  • Diced avocado

Preparations

  1. Drizzle the eggplant slices with olive oil, sprinkle with salt, and place in a baking tray.
  2. Slice the red pepper and add it to the baking tray. Roast the veggies together at 400°F for about 30 minutes, flipping the eggplant about halfway through.
  3. While the veggies are cooling, heat up the tortillas in the microwave for about a minute.
  4. Spread about two tablespoons of garlic hummus on the tortillas. Add the roasted eggplant and red pepper slices. Drizzle with olive oil if you’d like. Throw on some cherry tomatoes and any other extras you might want.

 

Beet Chips

The stunning colors of these chips are sure to add a wow factor to your plate. These crunchy chips are a great way to satisfy your cravings for potato chips. Bet you can’t have just one!

Servings: 2 – Prep. time: 10 minutes – Cooking time: 15 minutes

Ingredients

  • 2 California golden beets
  • 2 red beets
  • 1 tablespoon olive oil
  • ½ teaspoon salt

Preparation

  1. Peel and slice the beets to your desired thickness, then “sweat” them. That means rubbing salt on the beets to remove excess moisture, which makes the chips crispier. Mix the beets with the olive oil and salt and allow to sit for 5 minutes.
  2. Spread the beets out on a baking sheet and bake at 400°F for 10–15 minutes.
  3. Save in an airtight container or serve right away.

 

Fudgey Black Bean Brownies

Protein packed, filling, and delicious? You can have your cake and eat it too!

Servings: 12 – Prep. time: 10 minutes – Cooking time: 30 minutes

Ingredients

  • 1½ cups black beans, cooked
  • 2 tablespoons baking powder
  • ¼–½ cup maple syrup
  • ¾ cup cocoa powder
  • 1 flax egg
  • ¼ teaspoon salt
  • 2 tablespoons cooking oil (coconut recommended)
  • Water (as needed)

Preparation

  1. Drain the black beans and add them to a food processor. Blend until smooth, adding water as needed.
  2. In a large bowl, mix together the blended black beans with the rest of the ingredients. Add water to reach the consistency of brownie batter.
  3. Pour into a greased pan and bake at 350°F for about 30 minutes.

 

 

 

***These recipes and more can be found in Madison Miller’s Vegan 5-Ingredient: Quick and Easy Plant-Based Vegan Recipes. To get a copy of the cookbook, click on the cover or click here.

5 Ingredient Slow Cooker

To download a copy of the featured recipes, click here.

Delicious Pie Recipes!

Book Name : Delicious Pie Recipes!
Buy Now

Try new flavor combinations or go for all the classic favorites with these delicious pie recipes!

Lemon Angel Pie

Serves 8 | Prep time 15 minutes | Cooking time 8 minutes

Ingredients

  • 1 recipe graham cracker pie crust or meringue crust

For the lemon filling

  • 5 egg yolks
  • ½ cup sugar
  • ¼ cup lemon juice
  • Zest of 1 lemon
  • 1 cup

Whipped cream topping

  • 1 cup heavy cream, chilled
  • 2-4 tablespoons confectioner’s sugar
  • 1 teaspoon vanilla
  • 1 envelop gelatin to stabilize cream (optional)
  • ¼ tablespoon water

Directions

  1. For the lemon filling, beat the yolks until they are thickened, and heat them gently in a double boiler.
  2. While continuously beating, add the sugar, lemon juice, and zest.
  3. Continue cooking and stirring until the filling is lightly colored and thick.
  4. Remove the mixture from the heat and let it cool completely.
  5. For the topping, if you are using gelatin, heat the water and add the gelatin, stirring until it is completely dissolved.
  6. Let the gelatin cool down a little, but don’t let it set.
  7. Whip the cream to soft peaks, and gradually add the sugar and vanilla while whipping.
  8. Add the gelatin in a thin stream while whipping continuously.
  9. To assemble, take 1 cup of the whipped cream topping and gently fold it into the lemon filling.
  10. Fill the crust with the lemon filling.
  11. Spoon the remaining whipped cream topping over the filling, and chill.

 

Cinnamon Pie

Serves 8 | Prep time 20 minutes | Cooking time 50 minutes

Ingredients

  • 1 recipe sablée crust
  • 1 cup light brown sugar
  • 2 large eggs, room temperature
  • 1 large egg yolk, room temperature
  • 1¼ cups heavy whipping cream
  • ¼ cup all-purpose flour
  • 3½ tablespoons ground cinnamon
  • 2 teaspoons vanilla extract
  • ½ teaspoon ground nutmeg
  • Powdered sugar, for serving

Directions

  1. Preheat the oven at 375°F (185°C).
  2. Remove the chilled crust dough from the refrigerator.
  3. Roll out the crust into a thin circle slightly bigger than a 9-inch pie pan.
  4. Place the circle in the pie pan, crimp the edge, and cut off the excess dough.
  5. In a large mixing bowl, mix the eggs with the egg yolk, light brown sugar, heavy whipping cream, flour, cinnamon, vanilla, and ground nutmeg.
  6. Pour the mixture into the prepared crust.
  7. Bake in the oven for about 50 minutes until the crust is golden brown and the filling is set.
  8. Let cool, dust with powdered sugar, slice, and serve.

 

Shoofly Pie

Serves 8 | Prep time 15 minutes | Cooking time 35 minutes

Ingredients

  • 1 recipe classic Amish pie crust

For the filling

  • ½ teaspoon baking soda
  • ¾ cup boiling water
  • 1 cup dark molasses
  • ½ cup brown sugar
  • 1½ cups flour
  • ¼ cup shortening or butter

Directions

  1. Preheat the oven to 375 °F (190°C).
  2. Remove the chilled crust dough from the refrigerator.
  3. Roll out the crust into a thin circle slightly bigger than a 9-inch pie pan.
  4. Place the circle in the pie pan, crimp the edge, and cut off the excess dough.
  5. In a bowl, combine the baking soda, hot water, and molasses.
  6. In another bowl, combine the sugar and flour. Rub in the shortening until the mixture looks like crumbs.
  7. Pour ⅓ of the molasses mixture into the pie crust, and follow with ⅓ of the crumb mixture.
  8. Repeat the layers, making sure to end with the crumb mixture on top.
  9. Bake for 35 minutes.

 

Maple Pecan Pie

Serves 8 | Prep time 20 minutes | Cooking time 50 minutes

Ingredients

  • 1 recipe brisée crust
  • 2½ cups pecans
  • 3 large eggs, room temperature
  • 1 cup maple syrup
  • ½ cup light brown sugar
  • 1 teaspoon vanilla extract
  • ¼ cup butter, melted
  • ½ teaspoon ground cinnamon

Directions

  1. Preheat the oven at 375°F (185°C).
  2. Remove the chilled crust dough from the refrigerator.
  3. Roll out the crust into a thin circle slightly bigger than a 9-inch pie pan.
  4. Place the circle in the pie pan, crimp the edge, and cut off the excess dough.
  5. In a large mixing bowl, whisk the eggs with a wire whisk.
  6. Stir in the maple syrup, light brown sugar, vanilla, melted butter, and ground cinnamon.
  7. Stir in the pecans and mix everything together.
  8. Pour the mixture into the prepared crust.
  9. Bake in the oven for about 50 minutes until the crust is golden brown and the filling is set.
  10. Let cool, slice, and serve.

 

Coconut Macaroon Pie

Serves 8 | Prep time 20 minutes | Cooking time 55 minutes

Ingredients

  • 1 recipe brisée crust
  • 2 large eggs, room temperature
  • 1 (14-ounce) can sweetened condensed milk
  • ¼ cup butter, melted
  • 1 teaspoon vanilla extract
  • ¼ cup flour
  • 1 (14-ounce) package sweetened shredded coconut flakes

Directions

  1. Preheat the oven at 375°F (185°C).
  2. Remove the chilled crust dough from the refrigerator.
  3. Roll out the crust into a thin circle slightly bigger than a 9-inch pie pan.
  4. Place the circle in the pie pan, crimp the edge, and cut off the excess dough.
  5. In a large mixing bowl, mix the eggs with the sweetened condensed milk, melted butter, vanilla, and flour.
  6. Reserve ½ cup of the coconut flakes and stir the remainder into the filling.
  7. Pour the mixture into the prepared crust.
  8. Bake in the oven for about 50 minutes until the crust is golden brown and the filling is set.
  9. Meanwhile, toast the remaining coconut flakes.
  10. Let cool, sprinkle with toasted coconut flakes, slice, and serve.

 

Brisée Crust

Makes 1 pie crust | Prep time 10 minutes | Chill time 1 hour

Ingredients

  • 2 cups all-purpose flour
  • ⅝ cup cold butter, diced into cubes
  • 2 tablespoons vegetable shortening
  • 2 pinches of salt
  • 1 tablespoon white vinegar
  • 5–6 tablespoons ice-cold water

Directions

  1. Place the flour and salt in a food processor and blitz until mixed thoroughly.
  2. Add the cold butter and vegetable shortening and blitz in short intervals until you get a sand-like consistency.
  3. Pour in the vinegar and cold water, 1 tablespoon at a time, and blitz until you get a dough-like consistency.
  4. Shape the dough into a 6-inch disc.
  5. Wrap with parchment paper or plastic wrap and chill in the refrigerator for at least 1 hour before using.

 

Sablée Crust

Makes 1 pie crust | Prep time 10 minutes | Chill time 1 hour

Ingredients

  • 1¼ cups all-purpose flour
  • Pinch of salt
  • ⅓ cup powdered sugar
  • 1–2 tablespoons milk
  • ½ cup butter, cubed
  • 1 large egg yolk

Directions

  1. Place the flour, salt, and powdered sugar in a food processor and blitz until mixed thoroughly.
  2. Add the cold butter and blitz in short intervals until you get a sand-like consistency.
  3. Pour in the egg yolk and milk, one tablespoon at a time, and blitz until you get a dough-like consistency.
  4. Shape the dough into a 6-inch disc.
  5. Wrap with parchment paper or plastic wrap and chill in the refrigerator for at least 1 hour before using.

 

No-Bake Graham Cracker Crust

Makes 1 pie crust | Prep time 10 minutes | Chill time 30 minutes

Ingredients

  • 1½ cups ground graham cracker crumbs
  • ⅓ cup sugar
  • 1 teaspoon vanilla extract
  • ½ cup butter (1 stick), melted
  • Pinch of cinnamon

Directions

  1. In a large mixing bowl, stir together the ground graham crackers, sugar, and cinnamon.
  2. Stir in the vanilla and melted butter and mix until everything is combined.
  3. Transfer the Graham-cracker mixture to a 9-inch pie pan and press it down to make the crust at the bottom and around the sides.
  4. Chill at least 30 minutes before using.

 

 

***These recipes and more can be found in Louise Davidson’s Wicked Good Pie Recipes: 101 Insanely Delicious and Sweet Pie Recipes. To get your own copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.

Delicious TGI Fridays Copycat Recipes!

Book Name : Delicious TGI Fridays Copycat Recipes!
Buy Now

Make delicious and easy copycat recipes from one of America’s favorite restaurants TGI Fridays at home with these copycat recipes!

Signature Whiskey Glazed Sesame Chicken Strips

One of T.G.I. Fridays’ favorite fares! Delicious chicken strips made with panko breadcrumb for crispier chicken and coated in a sweet whiskey glaze. Perfect for sharing, but you might not want to!

Serves 4 | Prep. time 30 minutes | Cooking time 20 minutes

Ingredients

Whiskey Glaze

  • 2 tablespoons vegetable oil
  • 1 large onion, diced
  • 1 garlic head, peeled and minced, about ¼ cup garlic paste
  • ¼ cup crushed pineapple
  • 3 cups brown sugar
  • 2 cups pineapple juice
  • ½ cup soy sauce
  • ¼ cup lemon juice
  • 3 tablespoons apple cider vinegar
  • ½ cup Jack Daniels Whiskey
  • ⅛ teaspoon cayenne pepper to taste

Crispy Chicken Strips 

  • 3-4 boneless skinless chicken breasts, about 2 pounds
  • 2 eggs, lightly beaten
  • ½ cup milk, more if needed
  • 1 ½ cups all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 ½ to 2 cups panko crumbs, more if needed
  • 1-1½  teaspoons toasted sesame seeds
  • Oil, for frying

Directions

  1. Warm the oil in a saucepan over medium heat. Add the onion and stir fry for 3-4 minutes or until soft. Reduce heat to low and let the onion cook until well caramelized, about 30-40 minutes.
  2. Add garlic and stir fry for 1-2 minutes until well combined.
  3. In a bowl, add the remaining ingredients and whisk until the brown sugar is dissolved.
  4. Add mixture to a saucepan and bring to a boil. Reduce heat to medium-low and let simmer for 35-45 minutes, or until the sauce has reduced by half. Remove from heat and let cool.
  5. While the sauce is simmering, start preparing the crispy chicken. Cube the chicken breasts into bite-sized cubes or strips.
  6. In a large skillet or deep saucepan, heat frying oil to 375°F (191°C) or use a deep fryer.
  7. Prepare a dredging station: add the beaten eggs and milk to a shallow dish. Whisk to combine. Add the flour, salt, pepper, garlic, and paprika to a second shallow dish. Stir to combine. In a third shallow dish, add the panko crumbs.
  8. Dip the chicken in the egg mixture, dip into the seasoned flour, back into the egg mixture, and finally into the panko crumbs.
  9. Refrigerate the breaded chicken for 10–20 minutes so the batter has a chance to adhere to the chicken.
  10. Cooking in batches, fry the chicken until golden and cooked through, about 4 minutes. Transfer the cooked strips to a plate lined with paper towels to drain excess oil.
  11. Add all the cooked chicken strips to a large bowl and add some of the sauce. Stir to coat. Sprinkle sesame seeds on top and serve with extra sauce on the side.

 

Crispy Green Bean Fries

These breaded, crispy green bean fries are unique and addictive. Serve them as a side to all your favorite dishes.

Serves 4 | Prep. time 20 minutes | Cooking time 15 minutes

Ingredients

Dipping sauce (makes about ¾ cup)

  • ½ cup ranch salad dressing
  • ⅓ cup diced English cucumber, peeled and de-seeded
  • 1 teaspoon prepared horseradish
  • 1 teaspoon apple cider vinegar
  • Wasabi paste, to taste
  • Salt and pepper to taste

For the green beans

  • 8 ounces fresh green beans, trimmed and washed
  • 1 cup flour
  • 1 large egg, beaten
  • 1 cup milk
  • 1 cup plain breadcrumbs
  • 1 teaspoon salt
  • ½ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • Oil for frying

Directions

  1. Combine the dip ingredients in a blender and process until smooth, Pour the dip into a jar, cover, and refrigerate until needed. Wasabi is very strong, use a little and add more after tasting.
  2. Place the beans in a saucepan with a few inches of water. Bring the mixture to a boil and simmer for 8 minutes, and then plunge them into an ice bath to stop the cooking process.
  3. Prepare a dipping station. Place the flour in a shallow bowl. In a second bowl, combine the egg with the milk. In a third bowl, combine the breadcrumbs with the seasonings.
  4. Heat the oil to 350°F (177°C) in a saucepan or use a deep fryer.
  5. Dry the beans. Take a small handful and toss them into the flour. One at a time, move them to the egg mixture, drain any excess, and toss them in the breadcrumbs until coated. Repeat if desired.
  6. Gather all the coated beans on a platter until they are all ready.
  7. In small batches, fry the beans for about 1-1 ½ minutes, until golden. Drain on paper towels, and serve with dipping sauce.

 

Dragon-Glaze Salmon

Another T.G.I. Fridays’ Classic is a great meal to prepare for company. Served with lemon-butter broccoli and jasmine rice, these tasty salmon fillets are well worth the effort.

Serves 4 | Prep. time 30 minutes | Marinating time 2 hours + | Cooking time 20 minutes

Ingredients

  • 4 salmon fillets
  • 1 broccoli head, trimmed and cut into florets

Marinade Ingredients

  • ½ cup olive oil
  • ½ cup honey
  • 2 tablespoons rice vinegar
  • 2 tablespoons lime juice
  • ¼ cup fresh parsley, chopped
  • 1 jalapeno, cored and minced
  • 2 cloves garlic, minced
  • ¼ small onion, diced
  • 1 teaspoon salt

Kung Pow Sauce Ingredients

  • ¼ cup water
  • 2 tablespoons rice vinegar
  • ½ cup brown sugar
  • 1 tablespoon soy sauce
  • 1 tablespoon chili garlic sauce
  • 2 cloves garlic, minced
  • 1 teaspoon finely minced ginger
  • 1 tablespoon cornstarch

Mango Salsa

  • 1 cup diced red bell peppers
  • 1 cup diced mango
  • 1-2 jalapeño peppers, cored, seeded, and minced
  • ¼ cup minced red onion
  • 1 tablespoon lemon juice
  • 1 tablespoon fresh parsley, chopped finely

For the Jasmine Rice

  • 1 (14-ounce) can of coconut milk
  • 1¼ cups water
  • ½ teaspoon salt
  • 1 ½ cups jasmine rice

For the lemon-butter

  • 1 teaspoon lemon juice
  • 3 tablespoons butter, melted
  • 1 tablespoon grated parmesan cheese

Directions

  1. Prepare the marinade. In a blender, combine all the marinade ingredients and mix.
  2. Place the salmon fillets in a resealable bag. Pour in the marinade.
  3. Refrigerate for 2 hours to overnight.
  4. To prepare the salsa, combine all the ingredients and mix well. Cover and refrigerate until needed.
  5. To make the rice, heat the coconut milk, water, and salt to a boil. Rinse the rice and add it to the pot. Bring it back to a boil.
  6. Cover, reduce the heat, and simmer for 20 minutes, until the rice is tender and the liquid is absorbed. Remove the pot from the heat.
  7. Meanwhile, prepare the sauce. Combine all the sauce ingredients in a saucepan over medium heat. Bring it to a boil, lower the heat, and simmer for 15 minutes.
  8. Steam the broccoli until cooked in the microwave or on the stovetop until fork tender but still bright green. Prepare the lemon butter by whisking the melted butter, parmesan cheese, and lemon juice. Drain the broccoli and place in a bowl and toss with the lemon butter. Keep warm with foil.
  9. To cook the salmon, remove it from the bag and drain the marinade and discard the marinade.
  10. Preheat the grill of the barbecue to medium-high heat.
  11. Glaze the salmon with the sauce. Cook the salmon, skin down for 6-8 minutes, or until cooked through and flakes easily. Brush some more sauce after 3-4 minutes.
  12. To serve, place the salmon fillet on a serving plate. Drizzle some of the remaining sauce, if any, and top some mango salsa. Serve with a side of rice and lemon-butter broccoli.

 

Whiskey-Glazed Flat Iron Steak Skillet

This cut of meat can sometimes be a little tough, but it’s full of flavor. Follow this recipe to learn how T.G.I. Fridays makes them nice and tender.

Serves 4 | Prep. time 40 minutes | Marinating time 2 hours 30 minutes | Cooking time 15 minutes

Ingredients

Jack Daniel’s Whiskey Glaze Sauce

  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon tabasco hot sauce, or to taste
  • ½ cup pineapple juice
  • ⅓ cup Jack Daniels
  • 1 cup brown sugar
  • 1 beef bouillon cube
  • 2 tablespoons Worcestershire sauce

Other ingredients

  • 4 (8-ounce) flat-iron steaks
  • 1 onion, trimmed, halved, and sliced
  • ½ red bell pepper, trimmed and sliced
  • ½ green bell pepper, trimmed and sliced
  • 2 tablespoons vegetable oil
  • ½ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • Salt and pepper to taste
  • 1 ½ cups shredded cheddar cheese
  • ½ recipe T.G.I. Fridays Onion Rings (recipe below)
  • Cajun seasoning to taste
  • Mashed potatoes for serving

Directions

  1. Combine all the sauce ingredients in a saucepan and cook for 15 minutes, until the sauce is thickened. Remove from heat and let cool before using.
  2. Brush the steaks with half the glaze sauce. Refrigerate for 2 hours and then take them out of the fridge for 30 minutes.
  3. Cut the peppers and onions. Warm the vegetable oil in a skillet over medium-high heat. Add the onions and stir fry for 1-2 minutes, until fragrant. Add the peppers and continue stir-frying for 3-4 minutes or until the peppers are tender.
  4. Prepare the onion rings following the Onion Ring recipe but cut the onions into thinner rings, about ¼-inch. When the onion rings are cooked and still piping hot, toss them in a bowl with Cajun seasoning to taste. Keep warm.
  5. Preheat the oven to 400ºF.
  6. Heat the grill to medium-high, and grill the steaks for 2–4 minutes per side, brushing them on both sides with the remaining glaze.
  7. Let the steaks rest for 5-10 minutes before serving.
  8. While the steaks are grilling, warm a cast-iron skillet in the preheated oven for 10 minutes.
  9. At the bottom of the skillet, onto one side, add the shredded cheese, and top with the onion and pepper mixture. Place in the oven for 3-4 minutes or until the cheese is almost melted.
  10. To serve add some mashed potatoes to the skillet on the other side. Slice the steaks against the grain and arrange in the middle of the skillet. Top with the cajun onion rings and serve with some Jack Daniel’s whiskey sauce on the side.

 

Onion Rings

If you’re ready for a change from French fries, try these amazing onion rings, just like T.G.I. Fridays.

Serves 4 | Prep. time 20 minutes | Cooking time 15 minutes

Ingredients

  • 2 large yellow onions
  • 2 cups buttermilk
  • 2 ½ cups all-purpose flour, divided
  • 2 teaspoons ground black pepper
  • 2 teaspoons salt
  • 2 teaspoons garlic powder
  • 1 bottle of cold beer
  • Vegetable oil for frying
  • Salt

BBQ ranch dipping sauce

  • ¾ cup mayonnaise
  • ½ cup buttermilk
  • ¼ cup barbecue sauce (your choice)
  • 1 tablespoon Hidden Valley Ranch® powder
  • 1 small garlic clove, grated
  • Cracked black pepper, to taste

Directions

  1. Combine all the BBQ ranch dipping sauce ingredients in a bowl. Cover and refrigerate until ready to use.
  2. Slice the onions thickly and place them in a large mixing bowl.
  3. Pour the buttermilk over the onions and let them marinate for 20 minutes.
  4. In a shallow bowl, combine one cup of flour, black pepper, salt, and garlic powder.
  5. In a separate bowl, mix the remaining flour with the beer.
  6. Heat 1–2 inches of oil to 350°F (177°C).
  7. Drain the onion rings. One at a time, dredge the onion rings in the seasoned mixture and then into the batter.
  8. Fry until golden, and drain on paper towels. Season with salt to taste.
  9. Serve hot with the BBQ ranch dipping sauce.

 

Brownie Obsession

This is the brownie dessert that makes all the other brownie desserts seem inferior.

Serves 6 | Prep. time 10 minutes | Cooking time 30 minutes

Ingredients

  • ⅓ cup cake flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ⅔ cup brown sugar
  • ½ cup salted butter
  • ¼ cup milk
  • 6 ounces high-quality unsweetened chocolate, finely chopped
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Vanilla ice cream
  • Chocolate sauce
  • ½ cup roasted pecans

Directions

  1. Preheat the oven to 350°F (177°C). Butter an 8×8 inch baking dish and sprinkle it with cocoa powder.
  2. In a mixing bowl, combine the flour, baking soda, and salt.
  3. In a saucepan, combine the sugar, butter, and milk. Heat until smooth, stirring constantly. Turn off the heat.
  4. Add the chocolate and stir until melted.
  5. Mix in the eggs and vanilla. Add the dry ingredients and stir just until combined.
  6. Bake for 18–20 minutes, until the center, is set.
  7. Cool for at least an hour, slice, and serve with vanilla ice cream, chocolate sauce, and a sprinkle of pecans.

 

 

***These recipes and more can be found in Lina Chang’s Copycat Recipes: Making T.G.I. Fridays Most Popular Dishes at Home. To get your copy, click on the cover or click here.

To download a copy of the featured recipes, click here.

Delicious and Irresistible Barbecue Recipes from Alabama

Book Name : Delicious and Irresistible Barbecue Recipes from Alabama
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Bring Alabama’s irresistible barbecue flavors to your table! Your family and friends will be grateful! Here are some of my favorite BBQ recipes from Alabama that I think you should try!

Holy Grail Pulled Pork

Serves 8-10 | Prep. time 15 minutes | Cooking time 10 hours

Ingredients

  • 1 bone-in pork roast, approximately 5 pounds
  • 1 ½ cups apple cider vinegar
  • 2 ½ cups water
  • ¼ cup brown sugar
  • ¼ cup sea salt
  • 4 cloves garlic, crushed and minced
  • 1 tablespoon crushed red pepper flakes
  • Classic Alabama White Sauce, optional

Directions

  1. Prepare a grill or smoker using wood chips of your choice. Bring the heat to approximately 300°F.
  2. Combine the apple cider vinegar, brown sugar, salt, garlic, and crushed red pepper flakes in a large saucepan over medium-high heat.
  3. Bring the liquid to a boil and then add the water. Return to a boil before reducing the heat and simmering for 5 minutes. Remove it from the heat and let it cool slightly.
  4. Generously brush the pork roast with the sauce and place it on the grill.
  5. Cover and cook for 8 hours, checking occasionally and brushing with more sauce.
  6. Carefully remove the meat and place it on a large piece of aluminum foil. Bring the sides of the foil up around the meat and pour at least one cup of the sauce over the meat before sealing the foil and carefully replacing it on the grill.
  7. Cover and cook and additional 1 ½-2 hours.
  8. Remove it from the grill and open the aluminum foil. Let the roast rest for 20 minutes.
  9. Shred the pork and toss it with remaining the sauce before serving.
  10. Serve with a side of Classic Alabama White Sauce, if desired.

 

Classic Grilled Chicken with Classic Alabama White Sauce

Serves 6 | Prep time 25 minutes | Cooking time 1 hour

Ingredients

  • 2 pounds bone-in chicken pieces
  • 1 orange, halved
  • 1 teaspoon coarse salt
  • 1 teaspoon coarse ground black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • Vegetable oil
  • Classic Alabama White Sauce, for dipping

Classic Alabama White Sauce (Makes approximately 2½ cups of sauce)

  • 2 cups mayonnaise
  • 1 cup apple cider vinegar
  • 1 tablespoon corn syrup
  • 2 teaspoons Worcestershire sauce
  • 1 tablespoon prepared horseradish
  • ½ teaspoon crushed red pepper flakes
  • 1 teaspoon lemon juice
  • ½ teaspoon salt
  • ½ teaspoon coarse ground black pepper

Directions

  1. Prepare a grill or smoker and brush the grates with vegetable oil. Bring the temperature to approximately 300°F.
  2. Wash the chicken and pat it dry. Rub the oranges, cut side down, over the chicken, squeezing out juice as you go along.
  3. Season the chicken pieces with salt, black pepper, garlic powder, and paprika.
  4. Place on the grill, cover, and cook for approximately 50 minutes, turning occasionally, or until the internal temperature of the meat measures 165°F.
  5. While the chicken is cooking, prepare the Classic Alabama White Sauce according to the recipe.
  6. Remove the chicken from the grill and set it aside to rest for 10 minutes.
  7. While the chicken is resting, baste with the white sauce.
  8. Serve with additional white sauce on the side, if desired.

To make the sauce

  1. Combine all of the ingredients together in a blender or food processor.
  2. Adjust the amount of horseradish to suit your personal tastes. You may want to start with a smaller amount and add more as desired.
  3. Pulse or blend the sauce until well mixed.
  4. Pour the sauce into a bottle or jar, cover, and place in the refrigerator for at least 30 minutes.
  5. Stir or shake before using. This sauce can be stored in the refrigerator for up to 5 days.

 

Garlicky Brisket

Serves 8 | Prep. time 15 minutes | Cooking time 7 hours

Ingredients

  • 1 beef brisket, approximately 3 pounds
  • 1 tablespoon coarse sea salt
  • ½ cup vegetable or olive oil
  • 2 tablespoons shallots, diced
  • 5 cloves garlic, crushed and minced
  • ½ cup tomato paste
  • ½ cup dry sherry
  • 1 tablespoon soy sauce
  • ¼ cup brown sugar
  • Hickory wood chips

Directions

  1. Prepare a grill or smoker using hickory wood chips. Bring and maintain the heat at approximately 225°F.
  2. Season the brisket with sea salt and place it on the grill. Cover and cook, turning occasionally, for 6 ½ hours.
  3. Place the vegetable oil in a saucepan over medium heat. Add the shallots and garlic and cook for 2-3 minutes.
  4. Next, add the tomato paste, sherry, soy sauce, and brown sugar. Bring to a low boil while stirring.
  5. Reduce the heat and simmer for at least 30 minutes.
  6. Remove the cover from the meat and baste generously with the sauce, repeating frequently as you continue to cook the meat for an additional 30-45 minutes, depending on desired doneness.
  7. Remove the brisket from the grill and let it rest 15 minutes before slicing.

 

Twice Baked Sweet Potato Casserole

Serves 6 | Prep. time 10 minutes | Cooking time 1 hour

Ingredients

  • 4 medium-sized sweet potatoes
  • 1 tablespoon olive oil
  • ¼ cup shallots, diced
  • ½ cup heavy cream
  • ½ cup butter, cubed
  • ¼ cup goat cheese
  • ¼ teaspoon cayenne powder
  • ½ teaspoon cinnamon
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • ½ cup brown sugar
  • ½ cup pecans, chopped

Directions

  1. Preheat the oven to 400°F and line a baking sheet with aluminum foil.
  2. Gently pierce a couple of holes in the sweet potatoes with a fork, and brush them with olive oil.
  3. Place the sweet potatoes in the oven and bake for approximately 45 minutes, or until tender.
  4. Remove the potatoes from the oven, keep the oven turned on, and carefully slice each of them down the center to allow the steam to escape. Set them aside.
  5. Pour the remaining olive oil into a skillet and heat over medium. Add the shallots and sauté for 2-3 minutes, or until tender.
  6. Completely open the sweet potatoes and scoop out the insides into a blender or food processor. Discard the skins.
  7. Add the shallots, heavy cream, butter, goat cheese, cayenne powder, cinnamon, salt, and black pepper. Pulse or blend until creamy.
  8. Lightly oil an 8×8 baking dish and spread the sweet potato mixture into it.
  9. Combine the brown sugar and pecans and sprinkle them over the top of the casserole.
  10. Return the casserole to the oven and bake for 15-20 minutes.
  11. Remove from the oven and let cool slightly before serving.

 

Old South Sugar Cake

Serves 8 | Prep. time 10 minutes | Cooking time 40 minutes

Ingredients

  • 1 cup whole milk
  • ½ cup pure vegetable shortening
  • 1 vanilla bean, scraped insides only
  • 1 teaspoon hazelnut extract
  • 2 cups flour
  • 1 ½ cup white sugar
  • 1 tablespoon baking powder
  • ¾ teaspoon salt
  • 4 egg whites
  • ¼ cup powdered sugar
  • 1 cup fresh strawberries
  • Whipped cream

Directions

  1. Preheat the oven to 350°F and lightly oil a 10-inch cast-iron skillet.
  2. Combine the milk, vegetable shortening, vanilla, and hazelnut extract. Cream together until smooth.
  3. In a separate bowl, combine the flour, sugar, baking powder, and salt. Add the dry ingredients to the wet ingredients in two or three increments, mixing just until blended.
  4. Add the egg whites and mix until blended.
  5. Pour the batter into the cast iron skillet and lightly tap to even out and remove large air bubbles.
  6. Place the skillet in the oven and bake for 40 minutes, or until cooked in the center.
  7. Remove from the oven and let cool slightly before sprinkling with powdered sugar.
  8. Serve directly out of the skillet with fresh strawberries and whipped cream.

 

 

*** These recipes and more can be found in David Martin’s Let’s Grill Alabama’s Best BBQ Recipes. To get your copy, click on the cover or click here.

To download a copy of the featured recipes, click here.

Delicious and Authentic Polynesian Recipes

Delicious and Authentic Polynesian Recipes!

Book Name : Delicious and Authentic Polynesian Recipes!
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Bring the flavors of Polynesia to your kitchen and serve a feast to remember! Try out some of our favorite Polynesian dishes with these easy-to-follow recipes!

Pineapple Ginger Chicken Wings

Cook Time: 30 minutes | Prep Time:  10 minutes plus chilling time | Serves: 6-8

Ingredients

  • 2 pounds chicken wings and drumettes
  • 1 teaspoon coarse ground salt
  • 1 teaspoon white pepper
  • 1 teaspoon onion powder
  • 2 teaspoons baking powder
  • 2 cups pineapple juice
  • ¼ cup brown sugar, divided
  • ¼ cup soy sauce
  • ¼ cup ketchup
  • ¼ cup rice vinegar
  • ¼ cup fresh pineapple chunks, chopped
  • 3 cloves garlic, crushed and minced
  • 1 tablespoon jalapeno pepper, diced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon scallions, sliced
  • 2 tablespoons vegetable oil

Directions

  1. Combine the salt, white pepper, onion powder, baking powder, and 1 teaspoon of the brown sugar in a large food storage bag or bowl.
  2. Add the chicken to the seasoning mix and toss well to coat evenly. Seal the container and place it in the refrigerator for at least 4 hours.
  3. Preheat the oven to 350°F.
  4. In a saucepan, combine the pineapple juice, brown sugar, soy sauce, ketchup, rice vinegar, fresh pineapple pieces, garlic, jalapeno, ginger, and scallions. Mix well and heat over medium-high until the mixture reaches a low boil.
  5. Reduce the heat to low and simmer, stirring often, for approximately 20 minutes, or until the sauce thickens.
  6. Coat the chicken wings and drumettes with a light layer of vegetable oil.
  7. Place them on a baking sheet or baking rack. Bake for 30-35 minutes, or until the internal temperature reaches 165°F.
  8. Remove the chicken from the oven and toss it with the sauce before serving.

 

 

Crab Rangoon

Cook Time: 5 minutes | Prep Time:  15 minutes | Serves:  12-16

Ingredients

  • ½ pound fresh crab meat, shredded
  • 8 ounces cream cheese, softened
  • 2 cloves garlic, crushed and minced
  • 1 tablespoon fresh chives, chopped
  • 1 teaspoon fresh pineapple juice
  • 1 package fresh wonton wrappers (yield 40-45)
  • Oil for frying

Directions

  1. In a bowl, combine the cream cheese, garlic, chives, and pineapple juice. Mix well.
  2. Add the crab meat and combine.
  3. Place 1 to 1½-inches of oil in a large Dutch oven or frying pan and heat over medium-high heat until the oil reaches approximately 375°F. Maintain it there.
  4. Lay out the wonton wrappers in small batches, keeping the unused ones covered to prevent drying out.
  5. Place 1-2 teaspoons of the crab mixture into the center of each wrapper.
  6. Lightly brush the outer edges of the wonton wrappers with water. Bring the corners of the wrapper up over the filling and pinch shut. Take care to eliminate as much air as possible from the inside of the wonton wrapper when sealing.
  7. Place the rangoons in the hot oil and cook for 3-5 minutes, turning once, until golden brown.
  8. Carefully remove them from the hot oil and let the excess oil drain off before serving.

 

 

Fiery Polynesian Chicken

Cook Time: 45 minutes | Prep Time: 10 minutes | Serves: 4

Ingredients

  • 1 ½ pounds chicken thighs
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 cup pineapple juice
  • ½ cup soy sauce
  • 1 tablespoon sesame oil
  • ¼ cup Marsala wine
  • 1 tablespoon lime juice
  • 2 tablespoons garlic chili paste
  • 4 cloves garlic, crushed and minced
  • 1-2 jalapeno peppers, sliced thin
  • Fresh cilantro for garnish (optional)
  • Lemon or lime wedges for garnish (optional)
  • Cooked rice for serving.

Directions

  1. Preheat the oven to 350°F.
  2. Season the chicken pieces with salt and black pepper and place them in a lightly oiled baking dish.
  3. In a bowl, combine the pineapple juice, soy sauce, sesame oil, Marsala wine, lime juice, and garlic chili paste. Mix well and then stir in the garlic and jalapeno peppers.
  4. Pour the mixture over the chicken, covering as much of the chicken as possible.
  5. Place the chicken in the oven and bake for 40-50 minutes, or until the chicken is cooked through and skin becomes crispy. The internal temperature should read 165°F on a meat thermometer inserted in the thickest part without touching any bones.
  6. Remove the chicken and let it rest 5 minutes before serving.
  7. Serve with rice and garnish with cilantro and lime wedges if desired.

 

 

Kalua Pork

Cook Time: 5 hours | Prep Time:  15 minutes | Serves: 8

Ingredients

  • 5 pounds boneless pork butt roast
  • 3 cloves garlic, crushed and minced
  • 2 tablespoons Hawaiian sea salt
  • 1 teaspoon liquid smoke
  • ¼ pound bacon
  • 4 banana leaves
  • 4 cups water

Directions

  1. Preheat the oven to 350°F and soak the banana leaves in water.
  2. Cut small slits over the surface of the pork roast. Rub the garlic and Hawaiian salt over the surface of the roast.
  3. Sprinkle the meat with the liquid smoke and lay the slices of bacon over the top.
  4. Remove the banana leaves from the water and gently pat them dry.
  5. Wrap the leaves completely around the roast, in 1-2 layers. Secure with kitchen twine or additional strings of banana leaf.
  6. Place the roast in a baking pan and pour the water around it.
  7. Roast for 4 ½ -5 hours, or until the meat is cooked through and tender.
  8. Remove it from the oven and let it rest for 10 minutes.
  9. Remove the banana leaves and bacon. Shred the roast before serving.

 

 

Coconut Pudding

Cook Time: 10 minutes | Prep Time: 10 minutes plus chilling time | Serves: 4-6

Ingredients

  • 4 cups unsweetened coconut milk
  • ½ cup white sugar
  • ¼ teaspoon salt
  • 1 vanilla bean, scraped insides only
  • 1 teaspoon cinnamon
  • ½ cup shredded coconut
  • ¼ cup cornstarch
  • ¼ cup water
  • Cocoa powder for garnish

Directions

  1. Combine the coconut milk, sugar, salt, vanilla, and cinnamon in a saucepan over medium heat. Stir until the sugar and salt have completely dissolved.
  2. Add the coconut to the pan and stir. Reduce heat to medium-low and cook for 5-7 minutes, or until the coconut has become tender.
  3. In a small bowl or cup, combine the cornstarch and water. Whisk until no lumps remain.
  4. Add the cornstarch mixture to the pudding and stir. Continue to cook, stirring frequently, until the pudding thickens and reduces slightly approximately 5 minutes.
  5. Transfer the pudding into a bowl or serving dish. Cover the surface with plastic wrap and place it in the refrigerator.
  6. Let chill at least 2 hours before serving. Sprinkle with cocoa powder if desired.

 

***These recipes and more can be found in Sarah Spencer’s Totally Polynesian: Classic Recipes from Polynesia. To get your own copy, click on the cover or here.

 

To download print or download a copy of the featured recipes, click here.

Delicious Texas Roadhouse Copycat Recipes

Delicious Texas Roadhouse Copycat Recipes!

Book Name : Delicious Texas Roadhouse Copycat Recipes!
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Make your favorite Texas Roadhouse dishes at home with easy-to-make copycat recipes. Check out some of the best copycat recipes from Texas Roadhouse.

Fried Pickles

Some good fried pickles never fail to bring a big smile. Enjoy these crispy and fun pickles from Texas Roadhouse and fall in love all over again.

Serves 4 | Prep. time 8–10 minutes | Cooking time 10 minutes

Ingredients

Dip 

  • ¼ cup mayonnaise
  • 1 tablespoon horseradish
  • 1 tablespoon ketchup
  • ¼ teaspoon Cajun seasoning

Pickles 

  • Vegetable oil
  • ¼ cup all-purpose flour
  • 1 teaspoon Cajun seasoning
  • ¼ teaspoon oregano
  • ¼ teaspoon basil
  • ⅛ teaspoon cayenne pepper
  • Salt
  • 2 cups dill pickles, drained and sliced

Directions

  1. Add 1½ inches of oil to a large pot and heat to 375°F (190°C).
  2. Add the dip ingredients to a mixing bowl. Mix well.
  3. To another mixing bowl, add the flour, Cajun seasoning, oregano, basil, salt, and pepper. Mix well.
  4. Coat the pickles with the prepared batter.
  5. Fry them in the heated oil in two batches. Cook for 2–3 minutes until golden brown.
  6. Drain over paper towels.
  7. Serve warm with the prepared dipping sauce.

 

Rattlesnake Bites

Who can say no to these crispy cheese balls? Jalapeño and garlic create a flavor fusion in these yummy bites.

Serves 36 bites | Prep. time 10–15 minutes | Cooking time 20 minutes

Ingredients

  • 2 cups Monterey Jack cheese, shredded
  • 2 jalapeños, minced
  • 1 clove garlic, minced
  • 1 cup all-purpose flour
  • 1 large egg, beaten
  • 1 cup whole milk
  • 1½ cups breadcrumbs
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon cayenne pepper
  • Vegetable oil or canola oil for frying

Directions

  1. Add the cheese, jalapeño, and garlic to a mixing bowl. Mix well.
  2. Prepare ¾-inch balls from the mixture, pressing gently to compress.
  3. Arrange the balls on a baking sheet and refrigerate for 1–2 hours.
  4. Add the flour to a mixing bowl.
  5. Whisk the egg in another mixing bowl. Add the milk; mix well.
  6. To a third mixing bowl, add the breadcrumbs, garlic powder, paprika, and cayenne pepper. Mix well.
  7. Roll each ball in the flour and then coat with the egg mixture. Finally, coat with the crumb mixture.
  8. Add vegetable oil to a large pot and heat over medium-high heat until shimmering or temperature reaches 350°F (175°C).
  9. Add the coated balls and fry for 3–4 minutes until evenly brown.
  10. Drain over paper towels.
  11. Serve with your choice of dipping sauce.

 

BBQ Beef Ribs

These BBQ beef ribs made with special beefy BBQ sauce are always a hit at the dining table. It’s just another one of the iconic dishes from Texas Roadhouse.

Serves 6–8 | Prep. time 10–15 minutes | Cooking time 1 hour 30 minutes

Ingredients

  • Pepper to taste
  • 5 pounds beef back ribs, membrane removed or scored
  • 1 pound onions, diced
  • 3 cloves garlic, mashed
  • 2 large jalapeño peppers, sliced
  • 3 (12-ounce) bottles beer
  • Beef sauce to taste (recipe below)

Beef sauce

  • 2 tablespoons butter
  • 2 tablespoons flour
  • Beef ribs’ cooking juices
  • 2 cups BBQ sauce
  • Salt and pepper to taste

Directions

  1. Preheat the oven to 400°F (200°C).
  2. Season the beef ribs generously with salt and pepper.
  3. Heat 1 tablespoon of butter or oil over medium heat in a Dutch oven.
  4. Add the onion, garlic, and jalapeño and stir-cook until the onions are softened and lightly browned.
  5. Remove from heat; add the seasoned ribs to the Dutch oven; cover and cook in the preheated oven for 15 minutes until evenly browned.
  6. Pour in the beer and flip the ribs. Add enough water to cover the ribs. Reduce heat to 300°F (150°C).
  7. Cook for 1 hour until the ribs are tender. Set aside the ribs.
  8. Strain the liquid and set this aside for the beefy BBQ sauce.
  9. To make the beefy BBQ sauce, heat the butter over medium heat in a medium saucepan or Dutch oven.
  10. Add the flour and stir-cook until smooth paste forms.
  11. Mix in the reserved liquid and bring to a boil while stirring continuously. Reduce the heat to medium-low and simmer until the sauce thickens, stirring continuously.
  12. Mix in the BBQ sauce and simmer over low heat for a few minutes.
  13. Season with salt and pepper to taste. Use as needed.
  14. Grease the barbecue grate with some vegetable oil and preheat the grill over medium heat.
  15. Place ribs on the grill and brush generously with the beef sauce; grill until cooked to your satisfaction while turning frequently and basting with the beef sauce, about 6-10 minutes
  16. Serve warm.

 

Rolls with Cinnamon Butter

The cinnamon butter in the previous recipe has found its love interest with Texas Roadhouse’s signature rolls. This classic pair is universally popular as a delightful dinner companion. These rolls are super soft and easy to make at home too.

Makes 48 rolls | Prep. time 8–10 minutes | Cooking time 15 minutes

Ingredients

  • 2 cups milk, warmed
  • ½ cup warm water
  • 1 package dry yeast
  • ½ cup sugar (divided)
  • ½ cup honey
  • 7½ cups all-purpose flour
  • ¼ cup butter
  • 3 eggs
  • 2 teaspoons salt

Cinnamon Butter

  • ½ cup butter, softened
  • ¼ cup powdered sugar
  • 1 tablespoon honey
  • 1 teaspoon cinnamon
  • Pinch of salt

Directions

  1. Grease a large baking sheet with some cooking spray or cooking oil.
  2. Add the warm water, yeast, and 1 tablespoon of the sugar to a mixing bowl. Mix well for 4–5 minutes.
  3. Mix in the honey and remaining sugar; mix well again.
  4. Whisk the egg in a mixing bowl. Add the butter and milk; mix well.
  5. Mix in the yeast mixture.
  6. Gradually add flour and salt in batches.
  7. Sift and knead for 5–10 minutes until you get a smooth dough.
  8. Grease another bowl with some vegetable oil and place the dough in it; roll to coat well.
  9. Cover the bowl with plastic wrap and set aside for 45 minutes to double in size.
  10. Knead the dough over a lightly floured surface until smooth.
  11. Roll the dough into a ½-inch-thick rectangle.
  12. Cut the rectangle into 2-inch squares. Arrange them on the baking sheet.
  13. Cover with plastic wrap and set aside for 1 hour to double in size.
  14. Preheat the oven to 350°F (175°C).
  15. Bake for 25 minutes until the tops are golden brown.
  16. Let cool over a wire rack.
  17. To make the cinnamon butter, add all of the ingredients to a mixing bowl or blender and blend to make a smooth mixture.
  18. Brush with some butter and serve warm.

 

Granny’s Apple Classic

Texas Roadhouse apple pie is a homerun with a delicious homemade pie served warm, topped with a big scoop of vanilla ice cream and a honey cinnamon caramel sauce. No need to go out when you can easily do it at home!

Serves 10-12 | Prep. time 30 minutes | Cooking time 75 minutes

Ingredients

  • 4 pounds of Granny Smith Apples, about 8 cups chopped
  • 2 teaspoons lemon zest
  • 2 tablespoons of lemon juice
  • 1 cup white sugar, plus1 teaspoon, divided
  • ½ teaspoon of salt
  • 1 tablespoon all-purpose flour
  • 1 teaspoon of ground cinnamon
  • ¼ teaspoon of ground nutmeg
  • 2 deep-dish, premade pie crusts
  • 1 egg
  • 1 tablespoon of water or milk
  • Vanilla ice cream for serving

Caramel sauce (makes 2 cups)

  • 1 cup brown sugar, packed
  • 6 tablespoons unsalted butter, diced
  • 1 cup honey
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon, or to taste
  • ½ cup heavy whipping cream

Directions

  1. Preheat the oven to 375ºF (190ºC).
  2. Add the lemon zest and juice to a large mixing bowl.
  3. Whisk in 1 cup of the sugar and stir to combine.
  4. Add the flour, salt, cinnamon, and nutmeg. Mix thoroughly.
  5. Wash, peel, core, and slice the apples. Add to the bowl and toss until well coated.
  6. Pour the prepared apples into one of the deep-dish pie crusts.
  7. Remove the second crust from its dish and place it over the apple mixture.
  8. Fold it under the bottom crust and crimp the pie edges with your fingers.
  9. In a small bowl, whisk together the water and egg to make the egg wash.
  10. Brush the egg wash on the top of the pie crust.
  11. Sprinkle 1 teaspoon of sugar and make decorative 4 to 5 slits to let the steam escape when baking.
  12. Place in the oven and bake for 60 to 75 minutes or until the apples are soft and the crust is golden brown. Use a toothpick to make sure the apples are tender. Remove from heat and let rest on a wired rack to cool for 10-15 minutes before serving.
  13. While the pie is baking, prepare the caramel sauce. Add all the caramel sauce ingredients, EXCEPT heavy cream, to a saucepan and warm over medium-low heat, stirring continuously until the sugar has dissolved completely and the mixture thickens slightly.
  14. Stir in the heavy cream and cook for about 1 more minute until the cream is well combined to the caramel.
  15. Remove from heat and let the sauce cool. As it cools, it will become thicker.
  16. Serve warm or cold with vanilla ice cream, if desired.

 

 

***These recipes and more can be found in Lina Chang’s Copycat Recipes: Making Texas Roadhouse Most Popular Dishes at Home. To get your own copy, click on the cover or click here.

To download a copy of the featured recipes, click here.

Delicious, Easy, and Authentic Thai Recipes

Book Name : Delicious, Easy, and Authentic Thai Recipes
Buy Now

Bring the delicate flavors of Thailand to your kitchen with authentic and quick and easy-to-prepare Thai food recipes.

Classic Spring Roll (Poh Pia Tod)

Serves 8-16 | Prep. time 10 minutes plus 20 minutes soaking time | Cooking time 15-20 minutes

Ingredients

Sweet chili sauce

  • 1 cup water, divided
  • 4 teaspoons cornstarch
  • 2 teaspoons fresh ginger, minced
  • 1 teaspoon garlic, minced
  • 4-6 pieces Thai chili, minced
  • 1 cup rice vinegar
  • ½ cup sugar
  • 2 teaspoons ketchup

Sweet plum sauce

  • 1 Japanese salted pickled plum
  • 5 tablespoons sugar
  • 1 tablespoon rice vinegar
  • 2-3 tablespoons water

Spring rolls

  • 4 dried shiitake mushrooms
  • 3 ounces bean thread noodles
  • 1 tablespoon vegetable oil
  • 3 cloves garlic, minced
  • 5 medium to large prawns, cleaned, peeled, and minced (or about 3-4 ounces ground pork or beef)
  • ½ cup carrot, peeled and shredded
  • 2 tablespoons soy sauce, preferably light
  • 1 teaspoon sugar
  • ½ teaspoon Thai pepper powder
  • 1 cup fresh bean sprouts
  • 2 tablespoons chopped spring onion
  • 2 tablespoons chopped cilantro
  • 16 fresh spring roll wrappers

Flour paste

  • 2 tablespoons flour or cornstarch
  • 1 tablespoon water

Directions

For the sweet chili sauce

  1. In a cup or small bowl, mix 1 tablespoon of the water with the cornstarch. Set it aside.
  2. Pound the ginger, garlic, and chili in a mortar and pestle to make a paste. Note: use rubber gloves when handling chili peppers to avoid pepper burns.
  3. In a saucepan, pour the vinegar, remaining water, sugar, and ketchup. Bring it to a boil.
  4. Reduce heat and simmer, stirring occasionally, for 5 minutes.
  5. Stir the water and cornstarch mixture again and whisk it into the sauce. Stir until you notice some thickening.
  6. Remove from the heat.

For sweet plum sauce

  1. Place the ingredients in a small pot or saucepan and mash them together.
  2. Bring them to a boil and continue boiling until they form a syrup.

For spring rolls

  1. Soak the shiitake mushrooms in hot water for 10-20 minutes. Drain and squeeze out the excess water. Slice thinly, and set them aside.
  2. Soak the noodles in water for 15 minutes. Drain and cut into 1-inch strands. Set aside.
  3. In a small bowl, combine the flour paste ingredients and set them aside.
  4. Heat the oil in a wok, and sauté the garlic until fragrant.
  5. Stir in the minced shrimp, shiitake, noodles, and carrot.
  6. Stir in the soy sauce, sugar, and pepper powder. Stir fry for 3-5 minutes.
  7. Add the bean sprouts, spring onion, and cilantro. Mix to heat through, and remove to a bowl and allow the mixture to cool down.
  8. Place one wrapper at a time on a clean surface or tray, in a diamond shape.
  9. Add about 2 tablespoons of filling close to the tip of the diamond at the bottom or closest to you. Do not put too much filling or else the wrapper will break while frying.
  10. Fold the bottom tip of the wrapper over the filling. Roll tightly once.
  11. Fold the left and right corners inward, and continue rolling up to the top corner.
  12. Moisten the top corner with the flour paste to seal the roll.
  13. Repeat this process until all filling or wrappers are used up.
  14. Fry the spring rolls until they are golden brown, in about one inch of vegetable oil. For more efficient heating and to get crisp rolls, fry in batches, and do not overcrowd the rolls in the oil.
  15. Use a spider strainer or tongs to lift rolls out of the oil, and place them in a dish lined with paper towels.
  16. Serve hot with sweet-sour plum sauce or sweet chili sauce.

 

 

Thai Green Papaya Salad (Som Tum)

Serves 2–4 | Prep. time 5 minutes | Cooking/grilling time 0 minutes

Ingredients

  • 4–6 red or green Thai chilies
  • 3 cloves garlic, peeled
  • Pinch of salt
  • 3 cups green papaya, shredded
  • 1 tablespoon roasted peanuts, coarsely chopped
  • 2 tablespoons dried shrimp
  • 4 cherry tomatoes, halved
  • 2 tablespoons palm sugar
  • 1 tablespoon water
  • 1 tablespoon lime juice
  • 1 tablespoon tamarind water
  • 1–2 tablespoons fish sauce

Directions

  1. Crush/pound the garlic, salt, and chilies using a mortar and pestle to make a fine paste.
  2. Mix in the dried shrimp; continue to pound until the shrimp is broken up.
  3. In a mixing bowl, combine the prepared paste, peanuts, and tomatoes; mix well.
  4. Add the palm sugar and 1 tablespoon of water to a heatproof bowl. Heat for 45 seconds to make a warm, sweet syrup.
  5. To another bowl, add the shredded papaya and paste mixture. Add the sugar syrup, tamarind water, lime juice, and fish sauce.
  6. Toss well and serve.

 

 

Quick Thai Chicken Fried Rice

Serves 4-6 | Prep. time 5 minutes | Cooking time 15-20 minutes

Ingredients

  • 4 cups pre-cooked cold jasmine rice
  • 3-4 tablespoons peanut oil or vegetable oil
  • 4 cloves garlic, minced
  • 1 ½ cups boneless skinless chicken breast fillets (lean pork or beef may be used), thinly sliced
  • 2 eggs, beaten and seasoned with salt and pepper
  • ¾ cup snow peas, trimmed
  • ½ cup carrot, julienned
  • 4 green onions, sliced thin
  • 1 tomato, chopped
  • 2 teaspoons palm sugar or table sugar
  • 3 tablespoons Thai fish sauce
  • 1 tablespoon oyster sauce
  • 1-3 teaspoons chili sauce, or according to taste

For garnish

  • ½ cup cilantro, chopped
  • 1 cucumber, sliced
  • 2 limes, cut into wedges

Directions

  1. Break up the cold rice with a wooden spoon or your hands (this is better) to separate the grains. Use plastic gloves or wet your hands so the rice does not stick. Set it aside.
  2. Heat a large wok or large nonstick skillet over medium-high heat.
  3. Add the oil and swirl, then add the garlic and stir-fry for about 30 seconds.
  4. Add chicken slices and stir-fry until done.
  5. Move to the side of the wok and add more oil, if needed. Allow the oil to heat up again for about 15 seconds.
  6. Pour in the beaten egg and scramble.
  7. Add the snow peas and carrots, and stir-fry for about 45 seconds.
  8. Add the rice, constantly scooping from the bottom up to ensure even frying. You should smell the rice getting toasted.
  9. Add the spring onions, tomato, sugar, and sauces. Continue stir-frying to coat the rice with flavor.
  10. Serve garnished with cilantro, cucumbers, and lime wedges, with fish and chili sauces on the side.

 

 

Shrimp Pad Thai

Serves 4 | Prep. time 8–10 minutes | Cooking time 10–15 minutes

Ingredients

  • 12 medium raw shrimp, peeled and deveined, tails left on
  • 2 tablespoons shallot, minced
  • 1 tablespoon garlic, minced
  • ¼ pound dried thin flat rice noodles
  • ¼ cup fish sauce
  • 3 tablespoons palm sugar
  • 2 tablespoons tamarind paste
  • 3 tablespoons vegetable oil (divided)
  • 2 eggs
  • 2 cups bean sprouts
  • ½ cup pressed tofu, sliced
  • 3 scallions, green parts only, chopped
  • ¼ cup roasted peanuts
  • Lime wedges, to serve

Directions

  1. Boil the water over medium-high heat in a large stockpot.
  2. Remove from heat. Add the noodles, stir, and let sit for 5 minutes.
  3. Rinse the noodles and drain.
  4. In a mixing bowl, combine the fish sauce, palm sugar, and tamarind paste.
  5. Heat 1 tablespoon of the oil over medium heat in a deep saucepan or wok.
  6. Add the shrimp and stir cook for 2–3 minutes just until pink.
  7. Remove the shrimp and set aside.
  8. Heat the remaining oil and add the shallot and garlic. Stir-cook for 30 seconds to 1 minute until fragrant and slightly golden.
  9. Add the noodles and sauce mixture; stir well and cook for 1 minute.
  10. Crack the eggs into the middle of the noodles and stir-cook for 30 seconds until scrambled.
  11. Add the shrimp, bean sprouts, tofu, scallions, and peanuts; toss to combine.
  12. Serve with the lime wedges.

 

 

Steak Curry (Gaeng Panang Nuea)

Serves 4 | Prep. time 8–10 minutes | Cooking time 10 minutes

Ingredients

  • 1 (13½-ounce) can coconut milk
  • 2 tablespoons Thai red curry paste
  • 1 teaspoon palm sugar or light brown sugar
  • 1 tablespoon fish sauce
  • 1 pound boneless beef flank steak, cut into thin strips
  • 1–2 red Thai bird’s eye chilies, stemmed, seeded, and sliced
  • Cooked jasmine rice, for serving (optional)
  • 2 tablespoons roasted peanuts, chopped
  • 3–4 kaffir lime leaves, very thinly sliced

Directions

  1. Avoid shaking the coconut milk can. Open the can and scoop out the cream on top.
  2. Heat the scooped-out cream in a large, deep saucepan or frying pan. Add 2 tablespoons of coconut milk and boil the mixture.
  3. Mix in the curry paste and set heat to low.
  4. Without stirring, simmer for 3–4 minutes until fragrant. Add the remaining coconut milk and boil the mixture.
  5. Mix in the sugar and fish sauce.
  6. Add the beef and stir to combine; simmer for about 3–4 minutes until cooked well.
  7. Top with the kaffir lime leaves, roasted peanuts, and red chili. Serve.

 

 

***These recipes and more can be found in Sarah Spencer’s A Taste of Thailand: Thai Cooking Made Easy with Authentic Thai Recipes. To get your own copy, click on the cover or click here.

 

To print or download a copy of the featured recipes, click here.

Delicious Cupcake Recipes!

Book Name : Delicious Cupcake Recipes!
Buy Now

Bake the perfect cupcakes every time! Unbelievably easy and insanely delicious! Check out these delicious cupcake recipes!

Funfetti Cupcakes

Serves 12 | Prep time 15 minutes | Cooking time 15 minutes

Ingredients

Cupcakes

  • 1⅔ cups all-purpose flour
  • 1 cup sugar
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ cup butter, soften
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • ¼ cup Greek yogurt
  • ¾ cup whole milk
  • ½ cup rainbow sprinkles

Buttercream

  • ¾ cup butter, softened
  • 3 cups icing sugar
  • 3 tablespoons cream
  • 1 teaspoon vanilla extract

Directions

  1. Preheat the oven to 350°F (177°C).
  2. Line a muffin pan with muffin liners.
  3. In a large mixing bowl, mix the flour, baking powder, and baking soda.
  4. In another bowl, use a hand mixer to beat together the butter and sugar until creamy and pale yellow in color. It will take around 7 minutes.
  5. Stir in the egg and mix until combined.
  6. Add the Greek yogurt and whole milk alternately with the dry ingredients and mix until combined. Be careful not to overmix the batter.
  7. Stir in the vanilla and sprinkles.
  8. Use an ice cream scoop to fill the muffin liners in the pan ¾ full with batter.
  9. Bake in the preheated oven for 12–15 minutes or until a toothpick comes out clean.
  10. Remove the cupcakes from the pan and let cool completely on a wired rack.
  11. In another bowl, beat the butter and icing sugar until creamy frosting forms.
  12. Stir the cream and vanilla into the frosting and transfer it to a piping bag fitted with a star tip.
  13. Pipe the frosting onto the cooled cupcakes and serve right away or chill for 30–40 minutes before serving. Sprinkle with some sprinkles on top.

Nutrition (per serving)

Calories 435, fat 20.5 g, carbs 61 g, sugar 47.3 g, Protein 3.4 g, sodium 203 mg

 

 

Black Forest Cupcakes

Serves 12 | Prep time 15 minutes | Cooking time 15 minutes

Ingredients

Cupcakes

  • 1½ cups all-purpose flour
  • ½ cup cocoa powder
  • 1 cup sugar
  • 1½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup butter, softened
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup buttermilk
  • ¾ cup chopped cherries

Buttercream

  • 1½ cups butter, softened
  • 4 cups icing sugar
  • 3 tablespoons cream
  • 1 teaspoon vanilla extract
  • 12 cherries, for decoration

Directions

  1. Preheat the oven to 350°F (177°C).
  2. Line a muffin pan with muffin liners.
  3. In a large mixing bowl, mix the flour, cocoa powder, baking powder, baking soda, and salt.
  4. In another bowl, use a hand mixer to beat together the butter and sugar until creamy and fluffy. It will take around 7 minutes.
  5. Stir in the eggs, one at a time, mixing well between each addition.
  6. Alternately add the buttermilk and the dry ingredients and mix until combined. Be careful not to overmix the batter.
  7. Stir in the vanilla and chopped cherries.
  8. Use an ice cream scoop to fill the muffin liners in the pan ¾ full with batter.
  9. Bake in the preheated oven for 12–15 minutes or until a toothpick comes out clean.
  10. Remove the cupcakes from the pan and let cool completely on a wired rack.
  11. In another bowl, beat the butter and icing sugar until creamy and fluffy.
  12. Stir the cream and vanilla into the frosting and transfer it to a piping bag fitted with a star tip.
  13. Pipe the frosting onto the cooled cupcakes and serve right away or chill for 30–40 minutes before serving. Garnish with a cherry on top and serve.

Nutrition (per serving)

Calories 624, fat 36.8 g, carbs 73.3 g, sugar 57.2 g, Protein 4.9 g, sodium 412 mg

 

Oreo Cupcakes

Serves 12 | Prep time 15 minutes | Cooking time 15 minutes

Ingredients

Cupcakes

  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup butter, softened
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup buttermilk
  • 1 cup Oreos, chopped

Buttercream

  • 1½ cup butter, softened
  • 4 cups icing sugar
  • 3 tablespoons cream
  • 1 teaspoon vanilla extract
  • 1 cup Oreos, chopped

Directions

  1. Preheat the oven to 350°F (177°C).
  2. Line a muffin pan with muffin liners.
  3. In a large mixing bowl, mix the flour, baking powder, baking soda, and salt.
  4. In another bowl, use a hand mixer to beat together the butter and sugar until creamy and fluffy. It will take around 7 minutes.
  5. Stir in the eggs, one at a time, mixing well between each addition.
  6. Alternately add the buttermilk and the dry ingredients and mix until combined. Be careful not to overmix the batter.
  7. Stir in the vanilla and chopped Oreos.
  8. Use an ice cream scoop to fill the muffin liners in the pan ¾ full with batter.
  9. Bake in the preheated oven for 12–15 minutes or until a toothpick comes out clean.
  10. Remove the cupcakes from the pan and let cool completely on a wired rack.
  11. In another bowl, beat the butter and icing sugar until creamy and fluffy.
  12. Stir the cream, vanilla extract, and chopped Oreos into the frosting and transfer it to a piping bag fitted with a star tip.
  13. Pipe the frosting onto the cooled cupcakes and serve right away or chill for 30–40 minutes before serving.

Nutrition (per serving)

Calories 813, fat 53.5 g, carbs 80.9 g, sugar 62.5 g, Protein 5.9 g, sodium 556 mg

 

Pistachio Cupcakes

Serves 12 | Prep time 15 minutes | Cooking time 15 minutes

Ingredients

Cupcakes

  • 2¼ cups all-purpose flour
  • 1 tablespoon baking powder
  • 1¼ cups whole milk
  • 4 large egg whites
  • ½ cup butter, room temperature
  • 1½ cups sugar
  • 1 teaspoon vanilla extract
  • 3–4 drops green food coloring
  • 1 cup ground pistachios

Buttercream

  • ¾ cup butter, softened
  • 3 cups icing sugar
  • 3 tablespoons cream
  • 1 teaspoon vanilla extract
  • 2–3 tablespoons pistachios, chopped

Directions

  1. Preheat the oven to 350°F (177°C).
  2. Line a muffin pan with muffin liners.
  3. In a large mixing bowl, mix the flour and baking powder.
  4. In another bowl, beat the butter, sugar, egg whites, whole milk, and vanilla.
  5. Stir in the green food coloring, ground pistachios, and flour mixture. Mix until combined.
  6. Use an ice cream scoop to fill the muffin liners in the pan ¾ full with batter.
  7. Bake in the preheated oven for 12–15 minutes or until a toothpick comes out clean.
  8. Remove the cupcakes from the pan and let cool completely on a wired rack.
  9. In another bowl, beat the butter and icing sugar until creamy frosting forms.
  10. Stir the cream and vanilla into the frosting and transfer it to a piping bag fitted with a star tip.
  11. Pipe the frosting onto the cooled cupcakes and serve right away or chill for 30–40 minutes before serving.
  12. Just before serving, sprinkle with chopped pistachios.

Nutrition (per serving)

Calories 520, fat 23.1 g, carbs 76.2 g, sugar 56.3 g, Protein 5.8 g, sodium 190 mg

 

Carrot Cake Cupcakes

Serves 14 | Prep time 15 minutes | Cooking time 20 minutes

Ingredients

Cupcakes

  • 1¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ cup vegetable oil
  • ½ cup white sugar
  • ½ cup light brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs, room temperature
  • 1½ cups carrots, grated
  • ⅓ cup walnuts, chopped
  • ¼ cup dried cranberries

Icing

  • 8 ounces cream cheese, softened
  • ½ cup butter, softened
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 3 cups icing sugar
  • ¼ cup walnuts, chopped

Directions

  1. Preheat the oven to 350°F (177°C).
  2. Line a muffin pan with muffin liners.
  3. In a large mixing bowl, mix the flour, cinnamon, and baking soda.
  4. In another bowl, use a hand mixer to mix the oil, white sugar, light brown sugar, eggs, and carrots.
  5. Add the dry ingredients and mix until combined. Be careful not to overmix the batter.
  6. Stir in the chopped walnuts and dried cranberries.
  7. Use an ice cream scoop to fill the muffin liners in the pan ¾ full with batter.
  8. Bake in the preheated oven for 12–15 minutes or until a toothpick comes out clean.
  9. Remove the cupcakes from the pan and let cool completely on a wired rack.
  10. In another bowl, beat the cream cheese with the butter and vanilla.
  11. Slowly add the powdered sugar and mix vigorously until creamy frosting forms.
  12. Pipe the frosting onto the cooled cupcakes and serve right away or chill for 30–40 minutes before serving. Sprinkle with chopped walnuts.

Nutrition (per serving)

Calories 485, fat 27.4 g, carbs 56.9 g, sugar 44.6 g, Protein 5.3 g, sodium 250 mg

 

 

 

**These recipes and more can be found in Louise Davidson’s Wicked Good Cupcakes: Insanely Delicious and Easy Cupcake Recipes. To get your own copy, click on the cover or click here.

To download a copy of the featured recipes, click here.

Best Diabetic-Friendly Recipes You Can Make At Home!

Book Name : Best Diabetic-Friendly Recipes You Can Make At Home!
Buy Now

Start taking control of your diabetes type 2 with healthy low-carb recipes. Lose weight and feel energized and regain your health by taking control of your blood sugar levels with the food you eat. Here are some of my favorite diabetic-friendly recipes!

Zucchini Egg Bake

Serves 4 | Prep. time 10 minutes | Cooking time 50–55 minutes

Ingredients

  • ¼ cup finely diced onion
  • 8 eggs
  • 2 teaspoons olive oil
  • 2 small zucchini, finely diced (about 2 cups)
  • ½ teaspoon seasoned salt
  • ½ cup parmesan cheese, grated (divided)
  • 1 cup milk
  • Chopped fresh parsley, chives, or thyme to garnish (optional)

Directions

  1. Heat the olive oil over medium heat in a medium saucepan or skillet.
  2. Add the onion and zucchini and stir-cook for 5–6 minutes until tender.
  3. Whisk the eggs in a mixing bowl. Add the milk and seasoned salt; mix well.
  4. Mix in the zucchini mixture and ¼ cup of parmesan cheese.
  5. Preheat the oven to 350°F (175°C). Grease an 8-inch square baking dish with some cooking spray or melted butter.
  6. Pour in the egg mixture and sprinkle the remaining parmesan cheese on top.
  7. Bake for about 40–45 minutes until the eggs are cooked well and the omelet is set.
  8. Slice and serve warm with fresh herbs on top.

Nutrition (per serving)

Calories 249, fat 15 g, total carbs 8.5 g, sugar 5 g, Protein 19 g, sodium 632 mg

 

Mediterranean Chicken Breasts

Serves 4 | Prep. time 5 minutes | Cooking time 35 minutes

Ingredients

  • 4 (4-ounce) boneless, skinless chicken breasts
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • ½ teaspoon garlic powder
  • ¼ teaspoon pepper
  • 1 (15-ounce) can artichoke hearts, drained and chopped
  • ⅓ cup low-sodium, fat-free chicken broth
  • 3 tablespoons parmesan cheese, grated

Directions

  1. Preheat the oven to 350°F (175°C). Grease a baking pan or dish with some cooking spray.
  2. Place the chicken breasts in a plastic bag and pound them to ½ inch thick.
  3. Pour the lemon juice over the chicken breasts and season with garlic powder and pepper.
  4. Place the chicken breasts in the baking pan and bake for about 25 minutes.
  5. Heat the olive oil over medium heat in a medium saucepan or skillet.
  6. Add the garlic and stir cook for 1 minute until softened.
  7. Add the artichoke hearts; stir-cook for about 3 minutes.
  8. Add the chicken broth and simmer for 5 minutes. Mix in the cheese until it melts.
  9. Pour the artichoke mixture over chicken breasts and bake for 10 more minutes until the chicken is cooked to perfection. Serve warm.

Nutrition (per serving)

Calories 215, fat 7 g, total carbs 9 g, sugar 1 g, Protein 28 g, sodium 340 mg

 

Turkey Spinach Meatballs

Serves 5 | Prep. time 10–15 minutes | Cooking time 25 minutes

Ingredients

  • 3½ ounces fresh or thawed frozen spinach, chopped
  • 1¼ pounds ground turkey
  • 2 celery sticks, finely chopped
  • 3 cloves garlic, finely chopped
  • ¼ cup oats
  • 2 egg whites
  • ½ cup parsley
  • 1 teaspoon thyme
  • ½ teaspoon ground turmeric
  • ½ teaspoon cumin
  • 1 teaspoon mustard powder
  • ½ teaspoon chipotle pepper
  • ½ bell pepper, chopped
  • ½ red onion, finely chopped
  • 1 teaspoon salt
  • Pinch of pepper

Directions

  1. Preheat the oven to 350°F (175°C). Grease a baking sheet lined with parchment paper with some cooking spray.
  2. Add the onion, garlic, spinach, green peppers and celery to a mixing bowl. Mix well.
  3. To another mixing bowl, add the egg whites, turkey, oats and spices; mix well and be sure not to leave any lumps.
  4. Combine the mixtures and mix well. Prepare golf ball size meatballs from the mixture.
  5. Place over the baking sheet and bake for about 25 minutes until evenly brown.
  6. Serve warm.

Nutrition (per serving)

Calories 183, fat 2.5 g, total carbs 12 g, sugar 3 g, Protein 30.5 g, sodium 582 mg

 

Baked Garlic Lemon Salmon

Serves 4 | Prep. time 5 minutes | Cooking time 15 minutes

Ingredients

  • 3 tablespoons lemon juice
  • 4 medium-sized salmon fillets
  • ¼ cup unsalted butter, melted
  • 2 cloves garlic, minced
  • A handful of parsley, finely chopped
  • Salt and pepper to taste

Directions

  1. Preheat the oven to 400°F (200°C). Line a baking dish or tray with tin foil; grease with some cooking spray.
  2. Place the salmon fillets over the baking dish.
  3. Add the butter, garlic, lemon juice, salt and pepper to a mixing bowl. Mix well.
  4. Brush the salmon fillets with the butter sauce, reserving some sauce.
  5. Bake for around 15 minutes, or until the salmon is easy to flake. Bake for 2–3 minutes more if needed.
  6. Brush with the reserved sauce and sprinkle some lemon juice on top.
  7. Serve with chopped parsley on top.

Nutrition (per serving)

Calories 350, fat 25 g, total carbs 2 g, sugar 0.5 g, Protein 28.5 g, sodium 68 mg

 

Bean Dip with Veggie Sticks

Yields 1 ½ cups | Prep. time 10 minutes

Ingredients

  • 2 tablespoons fresh parsley, minced
  • 1 tablespoon lemon juice
  • 1 (15-ounce) can chickpeas, rinsed and drained
  • ½ cup olive oil
  • 1–2 cloves garlic, peeled
  • 1 green onion, cut into 3 pieces
  • ¼ teaspoon salt
  • Assorted fresh vegetables (celery sticks, carrots sticks, cucumber sticks, blanched green beans, radish wedges, etc.)

Directions

  1. Add all ingredients except assorted vegetables to a blender or food processor and blend to make a smooth mixture.
  2. Transfer the mixture to a bowl and refrigerate for at least half an hour and at most two days.
  3. Serve the chilled dip with assorted vegetables of your choice.

Nutrition (per 2 tablespoons)

Calories 114, fat 10 g, total carbs 6 g, sugar 1 g, Protein 1g, sodium 96 mg

 

 

***These recipes and more can be found in Madison Miller’s Diabetes Cookbook: Quick and Easy Diabetes Type 2 Recipes – 14-Day Quick Start Meal Plan. To get your copy, click on the cover or click here.

To download a copy of the featured recipes, click here.

Delicious Easy Bread Machine Recipes!

Book Name : Delicious Easy Bread Machine Recipes!
Buy Now

Making bread in a bread machine is easy as 123! Check out these easy recipes you can make using a bread machine!

100% Whole Wheat Bread

Makes 1 loaf

Ingredients

16 slice bread (2 pounds)

  • 1¼ cups lukewarm water
  • 2 tablespoons vegetable oil or olive oil
  • ¼ cup honey or maple syrup
  • 1½ teaspoons table salt
  • 3½ cups whole wheat flour
  • ¼ cup sesame, sunflower, or flax seeds (optional)
  • 1½ teaspoons bread machine yeast

12 slice bread (1½ pounds)

  • 1 cup lukewarm water
  • 1½ tablespoons vegetable oil or olive oil
  • 3 tablespoons honey or maple syrup
  • 1 teaspoon table salt
  • 2 ⅔ cups whole wheat flour
  • 3 tablespoons sesame, sunflower, or flax seeds (optional)
  • 1 teaspoon bread machine yeast

Directions

  1. Choose the size of loaf you would like to make and measure your ingredients.
  2. Add the ingredients to the bread pan in the order listed above.
  3. Place the pan in the bread machine and close the lid.
  4. Turn on the bread maker. Select the Whole Wheat/Wholegrain setting, then the loaf size, and finally the crust color. Start the cycle.
  5. When the cycle is finished, and the bread is baked, carefully remove the pan from the machine. Use a potholder as the handle will be very hot. Let it rest for a few minutes.
  6. Remove the bread from the pan and allow it to cool on a wire rack for at least 10 minutes before slicing.

Nutrition per slice

Calories 147, fat 5.8 g, carbs 22.1 g, sodium 138 mg, protein 3.4 g

 

Classic Sourdough Bread

Makes 1 loaf

Ingredients

Sourdough Starter

  • 2 cups lukewarm water
  • 2 cups all-purpose flour
  • 2½ teaspoons bread machine yeast

16 slice bread (2 pounds)

  • 2⅔ tablespoons lukewarm water
  • 2⅔ cups sourdough starter
  • 2⅔ tablespoons unsalted butter, melted
  • 2⅔ teaspoons sugar
  • 2 teaspoons salt
  • 3⅓ cups white bread flour
  • 2 teaspoons bread machine yeast

12 slice bread (1½ pounds)

  • 2 tablespoons lukewarm water
  • 2 cups sourdough starter
  • 2 tablespoons unsalted butter, melted
  • 2 teaspoons sugar
  • 1½ teaspoons salt
  • 2½ cups white bread flour
  • 1½ teaspoons bread machine yeast

Directions

Starter

  1. Add the water, flour, and yeast to a medium-size non-metallic bowl. Mix well until no lumps are visible.
  2. Cover the bowl loosely and leave it in a warm area of your kitchen for 5–8 days. Do not place in a fridge or under direct sunlight.
  3. Stir the mixture several times every day. Always put the cover back on the bowl afterward.
  4. The starter is ready to use when it appears bubbly and has a sour smell.

Sourdough Bread

  1. Choose the size of loaf you would like to make and measure your ingredients.
  2. Add the ingredients to the bread pan in the order listed above.
  3. Place the pan in the bread machine and close the lid.
  4. Turn on the bread maker. Select the White/Basic setting, then the loaf size, and finally the crust color. Start the cycle.
  5. When the cycle is finished and the bread is baked, carefully remove the pan from the machine. Use a potholder as the handle will be very hot. Let it rest for a few minutes.
  6. Remove the bread from the pan and allow it to cool on a wire rack for at least 10 minutes before slicing.

Nutrition per slice

Calories 158, fat 2.3 g, carbs 28 g, sodium 311 mg, protein 4.5 g

 

Potato Honey Bread

Makes 1 loaf

Ingredients

16 slice bread (2 pounds)

  • 1 cup lukewarm water
  • ⅔ cup finely mashed potatoes, at room temperature
  • 1 egg, at room temperature
  • ½ cup unsalted butter, melted
  • 2⅔ tablespoons honey
  • 1⅓ teaspoons table salt
  • 4 cups white bread flour
  • 2¼ teaspoons bread machine yeast

12 slice bread (1½ pounds)

  • ¾ cup lukewarm water
  • ½ cup finely mashed potatoes, at room temperature
  • 1 egg, at room temperature
  • ¼ cup unsalted butter, melted
  • 2 tablespoons honey
  • 1 teaspoon table salt
  • 3 cups white bread flour
  • 2 teaspoons bread machine yeast

Directions

  1. Choose the size of loaf you would like to make and measure your ingredients.
  2. Add the ingredients to the bread pan in the order listed above.
  3. Place the pan in the bread machine and close the lid.
  4. Turn on the bread maker. Select the White/Basic setting, then the loaf size, and finally the crust color. Start the cycle.
  5. When the cycle is finished and the bread is baked, carefully remove the pan from the machine. Use a potholder as the handle will be very hot. Let rest for a few minutes.
  6. Remove the bread from the pan and allow to cool on a wire rack for at least 10 minutes before slicing.

Nutrition per slice

Calories 174, fat 4.8 g, carbs 28 g, sodium 262 mg, protein 4.3 g

 

Dry Fruit Cinnamon Bread

Makes 1 loaf

Ingredients

16 slice bread (2 pounds)

  • 1⅔ cups lukewarm milk
  • ⅓ cup unsalted butter, melted
  • ⅔ teaspoon pure vanilla extract
  • ¼ teaspoon pure almond extract
  • ⅓ cup light brown sugar
  • 1⅓ teaspoons table salt
  • 2 teaspoons ground cinnamon
  • 4 cups white bread flour
  • 1⅔ teaspoons bread machine yeast
  • ⅔ cup dried mixed fruit
  • ⅔ cup golden raisins, chopped

12 slice bread (1½ pounds)

  • 1¼ cups lukewarm milk
  • ¼ cup unsalted butter, melted
  • ½ teaspoon pure vanilla extract
  • ¼ teaspoon pure almond extract
  • 3 tablespoons light brown sugar
  • 1 teaspoon table salt
  • 2 teaspoons ground cinnamon
  • 3 cups white bread flour
  • 1 teaspoon bread machine yeast
  • ½ cup dried mixed fruit
  • ½ cup golden raisins, chopped

Directions

  1. Choose the size of loaf you would like to make and measure your ingredients.
  2. Add all of the ingredients except for the mixed fruit and raisins to the bread pan in the order listed above.
  3. Place the pan in the bread machine and close the lid.
  4. Turn on the bread maker. Select the White/Basic or Fruit/Nut (if your machine has this setting) setting, then the loaf size, and finally the crust color. Start the cycle.
  5. When the machine signals to add ingredients, add the mixed fruit and raisins. (Some machines have a fruit/nut hopper where you can add the mixed fruit and raisins when you start the machine. The machine will automatically add them to the dough during the baking process.)
  6. When the cycle is finished and the bread is baked, carefully remove the pan from the machine. Use a potholder as the handle will be very hot. Let it rest for a few minutes.
  7. Remove the bread from the pan and allow it to cool on a wire rack for at least 10 minutes before slicing.

Nutrition per slice

Calories 193, fat 4.7 g, carbs 29.3 g, sodium 226 mg, protein 5 g

 

Beer Pizza Dough

Makes 1 dough

Ingredients

16 pizza slices (2 pounds)

  • 1⅓ cups beer, at room temperature
  • ¼ cup olive oil
  • 1⅓ tablespoons sugar
  • 1⅓ teaspoons table salt
  • 4 cups white bread flour or all-purpose flour
  • 2 teaspoons bread machine yeast

12 pizza slices (1½ pounds)

  • 1 cup beer, at room temperature
  • 3 tablespoons olive oil
  • 1 tablespoon sugar
  • 1 teaspoon table salt
  • 3 cups white bread flour or all-purpose flour
  • 1½ teaspoons bread machine yeast

Directions

  1. Choose the size of dough you would like to make and measure your ingredients.
  2. Add the ingredients to the bread pan in the order listed above.
  3. Place the pan in the bread machine and close the lid.
  4. Turn on the bread maker. Select the Dough setting and then the dough size. Start the machine.
  5. When the cycle is finished, carefully remove the dough from the pan.
  6. Place the dough on a lightly floured surface and roll to make a pizza crust of your desired thickness. Set aside for 10–15 minutes.
  7. Top with your favorite pizza sauce, toppings, cheese, etc.
  8. Bake in an oven at 400°F or 204°C for 15–20 minutes or until the edges turn lightly golden.

Nutrition per slice

Calories 121, fat 3.1 g, carbs 21.2 g, sodium 146 mg, protein 3 g

 

 

 

**These recipes and more can be found in Louise Davidson’s Bread Machine Cookbook: Quick and Easy Bread Machine Recipes. To get your copy, click on the cover or click here.

To print and download a copy of the featured recipes, click here.

Delicious Brazilian Recipes!

Book Name : Delicious Brazilian Recipes!
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Bring the flavors of Brazil to your table with these authentic and classic Brazilian recipes!

 

Fried Chicken Pastries (Pastel de Frango Com Catupiry)

Serves 8–10 | Prep. time 10 minutes | Cooking time 20–25 minutes

Ingredients

  • 2 tablespoons cachaca
  • 1 teaspoon apple cider vinegar
  • 3¼ cups + 1 tablespoon all-purpose flour (divided)
  • ¼ cup vegetable shortening
  • 1¾ teaspoons salt (divided)
  • 1 large egg
  • 2 cups + 2 tablespoons vegetable oil
  • 1½ cups cooked chicken breast, shredded
  • 1 teaspoon paprika
  • 1 medium onion, peeled and chopped
  • 2 cloves garlic, minced
  • 1 teaspoon tomato paste
  • ½ cup fresh or frozen corn
  • ½ cup chicken broth
  • ½ teaspoon ground black pepper
  • 2 tablespoons fresh parsley, minced
  • 1 scallion, chopped
  • ¼ pound requeijao cheese

Directions

  1. In a mixing bowl, combine the 3¼ cups flour, shortening, cachaca, vinegar, egg, 1 teaspoon of salt, and 10 tablespoons of warm water.
  2. Knead the mixture into a flaky dough. Wrap and chill in the refrigerator for 30 minutes.
  3. Heat the 2 tablespoons of oil in a medium saucepan or skillet over medium heat.
  4. Add the onion; stir-cook for 4–5 minutes until soft and translucent.
  5. Add the garlic and stir cook for 1 minute until brown and fragrant.
  6. Mix in the shredded chicken, tomato paste, and paprika.
  7. Add 1 tablespoon of flour; stir-cook for 1–2 minutes.
  8. Mix in the corn and broth; stir-cook to thicken the mixture.
  9. Season with black pepper and remaining salt.
  10. Stir in the parsley, cheese, and scallions. Let cool.
  11. Roll the dough over a floured surface into a ¼-inch-thick square. Set aside for 5–10 minutes.
  12. Cut into 7-inch squares; add 2 tablespoons of prepared mixture to each square.
  13. Fold the edges half-diagonally and press them to create a seal.
  14. In a frying pan, heat 2 cups of oil.
  15. Add the sealed pastries in batches. Fry for 2–3 minutes per side to an evenly golden brown.
  16. Drain over paper towels and serve.

 

Brazilian BBQ (Churrasco)

Serves 4 | Prep. time 10 minutes | Cooking time 10 minutes

Ingredients

  • 6 medium cloves garlic, minced
  • Salt to taste
  • 1½ pounds skirt steak, trimmed and cut into 4 pieces
  • Freshly ground black pepper
  • 2 tablespoons canola oil or vegetable oil
  • ¼ cup unsalted butter
  • 1 tablespoon flat-leaf parsley, chopped

Directions

  1. Season the steak with black pepper and salt.
  2. Heat the oil in a medium saucepan or skillet over medium heat.
  3. Add the steak; stir-cook for 2–3 minutes to evenly brown. Set aside to cool down.
  4. Melt the butter in the same pan.
  5. Add the garlic; stir-cook for 3–4 minutes until fragrant. Add some salt to taste.
  6. Slice the steak and add the garlic butter on top.
  7. Serve topped with some parsley.

 

Farofa with Fried Bacon (Farofa)

Serves 4 | Prep. time 5 minutes | Cooking time 5 minutes

Ingredients

  • 5 slices bacon, finely diced
  • 2 cups toasted manioc flour
  • 2 tablespoons vegetable oil

Directions

  1. Heat the oil in a medium saucepan or skillet over medium heat.
  2. Add the bacon; stir-cook until crisp and brown.
  3. Remove from heat and add the flour. Combine well until the flour absorbs the oil.
  4. Serve warm.

 

Shrimp Bobo (Bobo de Camarao)

Serves 8 | Prep. time 10 minutes | Cooking time 20 minutes

 

Ingredients

Cream

  • 2 green bell peppers, seeded and chopped
  • ¼ cup cilantro, finely chopped
  • 2 pounds onions, peeled and chopped
  • 2 pounds firm, ripe tomatoes, seeded and chopped
  • 2 pounds manioc/cassava/yucca root, peeled, boiled, and mashed
  • 1 quart coconut milk
  • 2 cups extra-virgin olive oil

Shrimp

  • 2 tablespoons cilantro, finely chopped
  • 3 medium tomatoes, seeded and chopped
  • 3 medium onions, chopped
  • 1 clove garlic, minced
  • 4 pounds medium or large shrimp, peeled and deveined
  • 1 tablespoons salt
  • 1 quart coconut milk
  • 1 green bell pepper, seeded and chopped
  • ½ cup extra-virgin olive oil
  • 2 tablespoons dende (palm) oil

Directions

  1. Heat the olive oil in a medium saucepan or skillet over medium heat.
  2. Add the manioc, tomatoes, onion, green pepper, and cilantro.
  3. Mix in the coconut milk; stir-cook for 10–12 minutes.
  4. Remove from heat and set aside.
  5. Rinse and drain the shrimp.
  6. Heat the olive oil in a deep saucepan or cooking pot over medium heat.
  7. Add the shrimp, salt, garlic, tomatoes, cilantro, onions, and green pepper; stir-cook for 1–2 minutes.
  8. Add the coconut milk and stir-cook for 4–5 more minutes.
  9. Mix in the manioc mixture and stir-cook for 4–5 more minutes.
  10. Mix in the dende oil.
  11. Serve topped with some cilantro.

 

Chocolate Truffles (Brigadeiros)

Serves 2–4 | Prep. time 15–20 minutes | Cooking time 10–15 minutes

Ingredients

  • 1 tablespoon butter, melted
  • 1 (14-ounce) can sweetened condensed milk
  • 3 tablespoons cocoa powder
  • 1 cup chocolate sprinkles
  • Butter, melted, to grease

Directions

  1. Grease a serving plate with some butter.
  2. Add the cocoa powder, milk, and butter to a saucepan.
  3. Combine and stir-cook over medium-low heat for 8–10 minutes.
  4. Transfer the mixture to a serving plate and let cool.
  5. Add the chocolate sprinkles to a bowl.
  6. Grease your hands with some butter and prepare small balls from the cocoa mixture.
  7. Roll them one by one in the bowl to cover with the sprinkles.
  8. Serve.

 

 

**These recipes and more can be found in A Taste of Brazil: Traditional Brazilian Cooking Made Easy with Authentic Brazilian Recipes. To get your own copy, click on the cover or click here.

To print or download a copy of the featured recipes, click here.

Delicious and Simple Amish Baking Recipes!

Book Name : Delicious and Simple Amish Baking Recipes!
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There is nothing quite as tempting as a warm baked dish that was been made from fresh, natural ingredients, and that is the beauty of the Amish way of cooking. Amish culture emphasizes the simple life, and so the Amish prefer to prepare their food in the simplest, most natural way possible. Their traditional recipes have been handed down from mother to daughter for many generations.

Here are some delicious and simple baked Amish recipes you can try at home!

 

Quick & Healthy Cinnamon Bread

Serves: Makes 1 loaf – Prep time: 15–20 minutes – Cook time: 50–55 minutes

Ingredients

  • 1 teaspoon vanilla
  • 1 egg
  • 1/2 cup unsalted butter, softened
  • 1 cup buttermilk
  • 1 cup brown sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1/2 cup cinnamon chips
  • 2 cups flour
  • 1/3 cup sugar

Directions

  1. Preheat an oven to 350 ⁰F.
  2. Prepare a bread pan (9×5 1/2) in advance; lightly spray with cooking spray.
  3. In a large bowl, thoroughly mix the egg, vanilla, butter and brown sugar.
  4. Mix in the flour, buttermilk and baking soda until just combined.
  5. Add in the cinnamon chips and stir to incorporate.
  6. In a separate small bowl, mix together the sugar and cinnamon; set aside.
  7. Place half the batter in the bread pan and top with 3/4 of the cinnamon mixture.
  8. Add the remaining batter on top and then the remaining cinnamon mixture.
  9. Mix the mixture a little.
  10. Bake for 50 minutes.

 

Perishky Apple Pie (Pie By The Yard)

Serves: 12–14 – Prep time: 15–20 minutes – Cook time: 25-35 minutes

Ingredients

  • 1 cup lard
  • 5 1/2 cups flour
  • 1/2 cup butter
  • 1 teaspoon baking powder
  • 2 teaspoons salt
  • 2 cup sugar
  • 1 1/2 cup egg mixture (2 beaten eggs + evaporated milk)
  • 1/4 cup flour
  • 7–8 apples, cored and chopped
  • 1/4 cup minute tapioca

Directions

  1. Preheat an oven to 375⁰F.
  2. In a medium bowl, thoroughly mix the butter, flour, and lard.
  3. Add the baking powder, egg mixture, and salt; combine well to form a flaky dough.
  4. Wrap in plastic or foil and refrigerate overnight (or 3–4 hours minimum).
  5. Place the dough on a flat floured surface and roll to form a large rectangle.
  6. Cut using a kitchen knife and make strips 6–8 inches wide.
  7. In a separate medium bowl, thoroughly mix the tapioca, flour, and sugar.
  8. Place the chopped apple pieces on the strips and top with the tapioca mix.
  9. Close the edges and seal.
  10. Bake until golden brown.
  11. Serve warm!

 

Classic Lemon Bars

Serves: 10–15 bars – Prep time: 10 minutes – Cook time: 35–40 minutes

Ingredients

Crust

  • 1/2 cup softened butter
  • 1 cup flour
  • 1/4 cup powdered sugar

Filling

  • 3 tablespoons lemon juice
  • 2 eggs, beaten
  • 1 cup sugar
  • 1/2 teaspoon baking powder
  • 2 tablespoons flour

Directions

  1. Preheat an oven to 350 ⁰F.
  2. Prepare a baking pan (8×8) in advance; grease it lightly using your hands.
  3. In a medium bowl, thoroughly mix the crust ingredients using a pastry mixer or fork.
  4. Place the crust mixture in the baking pan.
  5. Bake for 15 minutes.
  6. In a separate medium bowl, thoroughly mix the filling ingredients.
  7. Spread over the crust.
  8. Bake for 25 more minutes.
  9. Serve warm!

 

Raspberry Muffins

Serves: 18 – Prep time: 8–10 minutes – Cook time: 20 minutes

Ingredients

  • 1 cup sugar
  • 2 cups flour
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 2 eggs, slightly beaten
  • 1/2 cup oil
  • 1 cup light cream
  • 1 teaspoon lemon extract
  • 1 1/2 cups red raspberries

Directions

  1. Preheat an oven to 375 ⁰F.
  2. Prepare muffin tins in advance; grease lightly using your hands.
  3. In a medium bowl, thoroughly mix the dry ingredients.
  4. Add in the wet ingredients and mix well.
  5. Mix in the raspberries last and combine well to form a moist mixture.
  6. Fill the tins with the prepared mixture.
  7. Bake for 20 minutes.
  8. Take out, cool down for a few minutes, and serve warm!

 

Blueberry Streusel

Serves: 8 – Prep time: 10–15 minutes – Cook time: 35–40 minutes

Ingredients

  • 1 cup sugar
  • 2 cups flour
  • 3/4 cup margarine or butter
  • 2 teaspoons baking powder
  • 1 egg, beaten
  • 3/4 cup buttermilk
  • 2 cups blueberries
  • 1/2 teaspoon baking soda
  • Ice cream (optional)

Directions

  1. Preheat an oven to 375 ⁰F.
  2. Prepare a baking pan (9×13) in advance; place baking sheets on the bottom.
  3. In a medium bowl, gently whisk the sugar, butter and flour to make a crumbly mixture. Reserve 1/4 cup of the mixture.
  4. Add in the soda, buttermilk, egg and baking powder.
  5. Add the buttermilk mixture to the pan and top with the blueberries.
  6. Add the reserved mixture on top.
  7. Bake for 35–40 minutes.
  8. Serve with the ice cream (optional).

 

 

***These recipes and more can be found in Sarah Spencer’s Amish Baking: Wholesome and Simple Amish Baked Goods Recipes Cookbook. To get your copy, click on the cover or click here.

To download a copy of the featured recipes, click here.

Delicious Comfort Food Recipes!

Book Name : Delicious Comfort Food Recipes!
Buy Now

Do you love your comfort food, but also want to try to eat a little more healthily? These recipes might just be what you are looking for!

In this week’s featured recipes, we have three of the most loved comfort foods: Chicken Pot Pie, Gumbo, and Velvet Cake.

And yes, comfort foods aren’t known as the healthiest of foods, but Louise Davidson thought what about health-conscious people? Can’t they have some delicious comfort food? This is why she made the cookbook Comfort Food Two Ways: Favorite Comfort Food Made Two Ways: Classic and Healthier Recipes. Besides the original versions of the three recipes, we’ve also included the healthier and light version of that recipe. But whichever version you choose to cook, it would still be as delicious as the other! Happy cooking?

Wholesome Chicken Pot Pie

Serves 6 – Prep. time 30 min. – Cooking time 30–45 min.

Ingredients

  • 3 medium red potatoes, washed but unpeeled
  • 1 large carrot, trimmed and diced
  • ½ cup frozen peas
  • ½ cup green beans, sliced
  • 6 tablespoons salted butter
  • 6 tablespoons all-purpose flour
  • 2 cups chicken broth or stock
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried rosemary, crushed
  • 1 teaspoon dried thyme, crushed
  • 1 ½ cups half–and–half
  • 1 pound boneless, skinless chicken breasts or mixed chicken pieces (about 2 ½ cups cubed), cooked
  • 2 homemade pie crusts, or store-bought refrigerated pie crusts, softened to room temperature

Directions

  1. Preheat the oven to 425°F. Chop the potatoes into small cubes and place them in a microwave-safe dish. Cook on high for about 2 ½ min., or until tender. Set them aside. In another microwave-safe dish, combine the carrots and green beans. Microwave on high for about 2 min., or until tender. Add them to the potatoes.
  2. In a large skillet, melt the butter over medium heat. Add the flour one tablespoon at a time, stirring well before adding the next. Cook, stirring constantly until the mixture is bubbly and there are no remaining lumps, about 5 min. Slowly begin to incorporate the chicken stock, stirring vigorously until fully incorporated.
  3. Remove the pot from the heat, add salt, pepper, rosemary, and thyme. Stir in the half–and–half until smooth.
  4. Stir the chicken into the cream mixture, then add the potatoes, carrots, green beans, and peas; mix well. Taste and adjust the seasonings as needed.
  5. Unroll one of the pie crusts and place it in a 9–inch, ungreased, deep-dish glass pie plate. Gently press the crust down into the bottom and edges of the pie plate. Pour the hot filling into the crust and top with the remaining crust, tucking the top crust in under the edges of the bottom crust. Flute the edges and cut vents into the top of the crust.
  6. Bake immediately at 425°F for 15 min. Remove the pie from the oven and place strips of foil around the edges of the crust to prevent over-browning. Return it to the oven for an additional 15–25 min., or until the crust is golden brown and the filling is bubbling. Let it stand for 5 min. before cutting.

 

Healthier Chicken Pot Pie

Serves 6 – Prep. time 30 min. – Cooking time 30–45 min.

Ingredients

  • 3 medium red potatoes, washed but unpeeled
  • 1 large carrot, trimmed and diced
  • ½ cup frozen peas
  • 1 cup green beans, sliced
  • 6 tablespoons salted butter
  • 6 tablespoons all-purpose flour
  • 2 cups chicken broth or stock
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried rosemary, crushed
  • 1 teaspoon dried thyme, crushed
  • 1 ½ cups whole milk
  • 1 pound boneless, skinless chicken breasts (about 2 ½ cups cubed), cooked
  • 1 homemade pie crust, or store-bought, softened to room temperature
  • Cooking spray

Directions

  1. Preheat the oven to 425°F. Chop the potatoes into small cubes and place them in a microwave-safe dish. Cook on high for about 2 ½ min., or until tender. Set them aside. In another microwave-safe dish, combine the carrots and green beans. Microwave for about 2 min., or until tender. Add them to the potatoes.
  2. In a large cast-iron skillet, melt the butter over medium heat. Add the flour one tablespoon at a time, stirring well before adding the next. Cook, stirring constantly until the mixture is bubbly and there are no remaining lumps, about 5 min. Slowly begin to incorporate the chicken stock, stirring vigorously until fully incorporated.
  3. Remove the pot from the heat, add salt, pepper, rosemary, and thyme. Stir in the milk until smooth.
  4. Stir the chicken into the milk mixture, then add the potatoes, carrots, green beans, and peas; mix well. Taste and adjust the seasonings as needed.
  5. Unroll the pie crust and place it over the filling. Press the edges to the sides of the skillet, and cut a vent in the center.
  6. Bake immediately at 425°F for 15 min. Remove the pie from the oven and place strips of foil around the edges of the crust to prevent over-browning. Return it to the oven for an additional 10–15 min., or until the crust is golden brown and the filling is bubbling. Let it stand for 5 min. before cutting.

 

Grandma’s Gumbo

Serves 12 – Prep. time 20 min. – Cooking time 45–90 min.

Ingredients

  • 4 pounds small shrimp, cleaned and shelled
  • 1 teaspoon salt
  • ½ teaspoon red pepper flakes
  • ¼ teaspoon garlic powder
  • 1 cup butter
  • 1 cup flour
  • 4 quarts chicken stock, divided
  • 2 medium onions, chopped
  • 3 bell peppers, chopped
  • 1 ½ cups celery, chopped
  • 3 teaspoons garlic, minced
  • 1 pound sliced okra
  • 4 kielbasa sausages, cut into ¼–inch slices
  • 5 bay leaves
  • 2 (15.75–ounce) cans stewed tomatoes
  • 1 cup cooked chicken, chopped
  • 6 ounces cured ham, chopped
  • 1 bunch fresh parsley, chopped
  • 1 cup chopped green onion (tops only)
  • 1 pound crab meat (or any other seafood, such as clams)
  • Cooked white rice, for serving

Directions

  1. Place the shrimp in a large bowl. Sprinkle them with salt, red pepper, and garlic powder. Stir well, cover, and refrigerate until ready to use.
  2. In a large stockpot, melt the butter and stir in the flour. Whisk constantly, until it turns dark, reddish-brown. Gradually add one cup of chicken stock, then add the onion, bell peppers, celery, and garlic, and cook over low heat for about ten min., until the vegetables soften. Stir frequently.
  3. Stir in the remaining chicken stock.
  4. In a skillet, brown the okra and kielbasa, and add it to the pot.
  5. Stir in the bay leaves, stewed tomatoes, chicken, and ham. Let this cook for about 45 to 90 min.
  6. Twenty to thirty min. before serving, add the parsley, green onions, and crab meat. Add the shrimp for 5 to 7 min. before serving, and cook until it is pink.
  7. Serve over hot white rice.

 

Grandma’s Healthier Gumbo

Serves 12 – Prep. time 20 min.– Cooking time 45–90 min. 

Ingredients

  • 4 pounds small shrimp, cleaned and shelled
  • 1 teaspoon salt
  • ½ teaspoon red pepper flakes
  • ¼ teaspoon garlic powder
  • ½ cup butter
  • ½ cup flour
  • 4 quarts fat–free low–sodium chicken stock, divided
  • 2 onions, chopped
  • 3 bell peppers, chopped
  • 1 ½ cups celery, chopped
  • 3 teaspoons garlic, minced
  • 1 pound sliced okra
  • 2 kielbasa sausages, cut into ¼–inch slices
  • 5 bay leaves
  • 2 cans (15.75–ounce) stewed tomatoes
  • 2 cups cooked chicken, chopped
  • 6 ounces cured ham, chopped
  • 1 bunch fresh parsley, chopped
  • 1 cup chopped green onion (tops only)
  • 1 pound crab meat (or any other seafood, such as clams)
  • Cooked brown rice

Directions

  1. Place the shrimp in a large bowl. Sprinkle them with salt, red pepper, and garlic powder. Stir well, cover, and refrigerate until ready to use.
  2. In a large stockpot, melt the butter and stir in the flour. Whisk constantly, until it turns dark, reddish-brown. Gradually add one cup of chicken stock, then add the onion, bell peppers, celery, and garlic, and cook over low heat for about ten min., until the vegetables soften. Stir frequently.
  3. Stir in the remaining chicken stock.
  4. In a skillet, brown the okra and kielbasa, and add it to the pot.
  5. Stir in the bay leaves, stewed tomatoes, chicken, and ham. Let this cook for about 45 to 90 min.
  6. Twenty to thirty min. before serving, add the parsley, green onions, and crab meat. Add the shrimp for 5 to 7 min. before serving, and cook until it is pink.
  7. Serve over hot brown rice.

 

Red Velvet Cake

Serves 12 – Prep. time 45 min. – Cooking time 30 min.

Ingredients

  • 2 teaspoons fine salt
  • 2 ¾ cups plus 1 tablespoon sifted cake flour
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1 ½ tablespoons water
  • ¼ cup unsweetened cocoa powder
  • 1 ½ teaspoons vanilla extract
  • 2 tablespoons red food coloring
  • 1 cup (2 sticks) unsalted butter, softened, plus some more for greasing pans
  • 2 cups granulated sugar
  • 3 large eggs
  • 1 tablespoon finely grated orange zest
  • 1 cup buttermilk

For Icing

  • 4 cups powdered sugar, sifted
  • ¾ cup (1½ sticks) unsalted butter
  • 1 pound cream cheese
  • 2 tablespoons whole milk

Directions

  1. Heat the oven to 350°F, grease two 9–inch cake pans with butter, then flour. Tap off the excess flour, and set it aside.
  2. Sift the salt, flour, baking powder, and baking soda together, and set them aside.
  3. Whisk the water, cocoa, vanilla, and food coloring in a small bowl until smooth, set aside.
  4. In a large bowl, beat the butter on medium speed with an electric mixer until creamy, about 30 seconds. Add the sugar, ¼ cup at a time, beating for about 15 min., until the mixture becomes fluffy.
  5. Add the eggs one at a time, along with the orange zest, beating after each addition. Add the red cocoa mix.
  6. At low speed, alternately add the flour mixture and the buttermilk, starting and ending with the flour mixture. Beat the batter using a spatula, 10 to 12 strokes.
  7. Divide the cake batter into two cake pans, and bake for 30 min., or until a toothpick inserted in the center comes out clean.
  8. Remove the cakes from the oven and allow them to rest for 10 min. before tipping them out of the pans.
  9. In the meantime, prepare the icing. In a large bowl, mix all the ingredients together at high speed. Gradually reduce the speed and mix until the icing is light and fluffy.
  10. When the cakes are completely cool, place one cake on a serving plate. Spread the icing on the top. Place the second cake on top and spread icing on top and sides.

 

Lighter Red Velvet Cake

Serves 8–12 – Prep. time 30 min. – Cooking time 30–35 min.

Ingredients

  • 6 beets, about 2–inches in diameter, boiled, peeled, and chopped
  • ½ cup unsweetened applesauce
  • ½ cup (1 stick) butter, softened
  • 1 ½ cups sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • 1 tablespoon red food coloring
  • 1 cup plain yogurt
  • 2 tablespoons cocoa powder
  • 1 ½ teaspoons baking soda
  • 2 cups sifted all-purpose flour
  • 1 teaspoon sea salt
  • Red sprinkles for decoration

For Icing

  • 3 cups powdered sugar, sifted
  • ½ cup (1 stick) unsalted butter, softened
  • 1 teaspoon vanilla
  • 2–3 tablespoons milk

Directions

  1. Preheat the oven to 350°F. Butter and flour two 9–inch round cake pans.
  2. Combine the chopped cooked beets and applesauce in a blender, and process until smooth.
  3. In a large mixing bowl with an electric mixer, cream together the butter and sugar. Add the eggs one at a time, beating after each. Add the vanilla, and then add the beet mixture, mixing well. Stir in the lemon juice, food coloring, and yogurt, and mix well.
  4. In a separate bowl, mix the cocoa, baking soda, flour, and salt together. Add to the wet ingredients and mix until well blended.
  5. Pour the batter into the cake pans, and bake for 30–35 min., or until a toothpick inserted in the center comes out clean.
  6. Cool the cake in the pans on a wire rack for 5 min. before tipping them out. Allow them to cool completely.
  7. In the meantime, prepare the icing. In a large bowl, mix all the ingredients together at high speed. Gradually reduce the speed and mix until the icing is light and fluffy.
  8. When the cakes are completely cool, place one cake on a serving plate. Spread the icing on the top. Place the second cake on top and spread icing on top. Decorate with red sprinkles if desired.

 

 

 

***These recipes and more can be found in Louise Davidson’s Comfort Food Two Ways: Favorite Comfort Food Made Two Ways: Classic and Healthier Recipes. To get your own copy, click on the cover or here.

To download a copy of the featured recipes, click here.

Perfect Super Bowl Recipes for Game Day!

Book Name : Perfect Super Bowl Recipes for Game Day!
Buy Now

Make your favorite Super Bowl food at home with these delicious recipes!

Buffalo Chicken Wings

Serves 6–8 | Prep time 15 min. | Cooking time 40 min.

Ingredients

  • 18 chicken wings, segmented
  • 4 tablespoons vegetable oil
  • 1 teaspoon salt
  • ¾ cup all-purpose flour
  • ½ cup butter
  • 1½ tablespoons apple cider vinegar
  • ¼ teaspoon cayenne (more if you like it spicier)
  • ¼ teaspoon garlic salt
  • ¼ teaspoon Worcestershire sauce
  • 4 tablespoons hot sauce (more if you like it spicier)

For serving

  • Celery and carrot sticks
  • Blue cheese dressing

Directions

  1. Preheat the oven to 425°F and line a large baking sheet with parchment paper.
  2. In a large bowl, season the chicken wing segments with salt and pour in the oil. Using your hands, mix the wings a few times in the bowl. Add the flour and stir to coat the wings well. Arrange the wings on the baking sheet in a single row. Use a second baking sheet if necessary; wings should not overlap each other.
  3. Place in the oven and bake for 40 minutes, turning the wings over after 20 minutes. Wings should be cooked through and golden brown.
  4. While the wings are in the oven, prepare the sauce. Place a small saucepan over medium heat and add the butter. When it starts to melt, add the hot sauce, vinegar, cayenne pepper, and garlic salt. Stir a few times to combine the ingredients. When the sauce starts to bubble, remove it from the heat.
  5. Place the wings in a large serving bowl. Add the sauce and stir to coat well. All wings should be evenly coated. Place the wings on a serving platter around a small bowl of blue cheese dip and celery and carrot sticks. Serve immediately.

 

Teriyaki Beef Skewers

Teriyaki is the ultimate Japanese street food. Salty, sweet, and savory, the flavors of this recipe blend to perfection and give you a tender, juicy bite. Make up a pot of rice and some stir-fried veggies, and you have the perfect meal.

Serves 4–6 | Prep. time 15 min. | Marinating time 1 hour | Cooking time 12 minutes

Ingredients

For the marinade

  • ½ cup packed light brown sugar
  • ¼ cup soy sauce
  • 2 large garlic cloves, crushed and minced
  • 1 teaspoon fresh minced ginger
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • ½ teaspoon red pepper flakes

Other ingredients

  • 2 pounds sirloin steak, or another tender cut, cut in strips about ¾-inch thick
  • 2 tablespoons cornstarch

For serving

  • Rice and stir-fried veggies

Directions

  1. Combine the marinade ingredients in a bowl or a large, sturdy resealable bag. Mix well.
  2. Add the meat slices and turn to coat. Marinate for at least an hour, but preferably overnight.
  3. If your skewers are bamboo, put them in water to soak.
  4. Heat a grill to medium.
  5. Drain the marinade into a small saucepan and mix in the cornstarch. Bring it to a simmer and cook 2–3 minutes, until thick.
  6. Thread the meat onto the skewers and brush them with the marinade. Place them on the grill and cook for about 6 minutes on each side, until they are cooked through. Brush a final time with the marinade before serving.
  7. Serve with rice and vegetables.

 

Sausage Rolls with Sauerkraut

Sausages top our list of tasty portable food, and this recipe certainly demonstrates that. These sausages are braised in beer and served on a bun with a thick layer of sauerkraut. If you haven’t tried this, now is a good time!

Serves 6 | Prep. time 10 min. | Cooking time 45 min.

Ingredients

  • 1 tablespoon vegetable oil
  • 1 large onion, sliced
  • 2 cups prepared sauerkraut, drained
  • 1 ½ cups beer
  • 1 cup water
  • 6 Octoberfest sausages
  • 6 sausage buns
  • Mustard, for serving

Directions

  1. Heat a large pot or Dutch oven over medium heat. Add the oil and onion and cook for 4–5 minutes, until the onion is softened.
  2. Add the sauerkraut, beer, and water, and turn to combine. Arrange the sausages on top, and cover the pan.
  3. Bring it to a simmer and cook, partly covered, for 45 minutes.
  4. Brown the sausages in a hot pan, if desired.
  5. To assemble, slice the rolls and add a sausage. Top with a bit of drained sauerkraut and mustard to taste.

 

Fried Mac and Cheese

Here’s something many people have tried but would never have thought to make at home. This is an excellent novelty food – whether you want to surprise the kids or serve it at a backyard barbecue.

Serves 6 | Prep. time 15 min. | Cooking time 15 min.

Ingredients

  • 3 cups macaroni and cheese, homemade or store-bought
  • 2 large eggs, beaten
  • 1 ½ cups Panko crumbs
  • 2 tablespoons Parmesan
  • Oil for frying

Directions

  1. Chill the macaroni and cheese until it is cold and firm.
  2. Form the macaroni and cheese into 12 balls (about 1 ½ inches each)
  3. In a Dutch oven or deep fryer, heat the oil to 350°F.
  4. Prepare a plate with a sheet of paper towel.
  5. In a mixing bowl, combine the Panko crumbs and Parmesan.
  6. A few at a time, roll the mac and cheese balls in the egg and then the crumb mixture, and lower them into the hot oil.
  7. Cook for 3–4 minutes, until golden and crispy.
  8. Let them drain on the paper towel and serve hot.

 

New Orleans’ Beignets

If you have visited New Orleans, then you know how amazing these beignets taste! Good news, if you cannot go there and get the original from one of the numerous street vendors, you can make them at home. It’s easy and the whole family will be in awe!

Serves 4 | Prep. time 15 min. | Cooking time 6-24 min.

Ingredients

  • ½ teaspoon baking soda
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2¾ cups flour
  • 1 cup buttermilk
  • ⅓ cup water
  • ⅓ cup sugar
  • ½ teaspoon nutmeg
  • 1 egg, beaten
  • ½ teaspoon vanilla extract
  • Vegetable oil and confectioners’ sugar as required

Directions

  1. Add the flour, sugar, nutmeg, salt, baking powder, and baking soda to a large mixing bowl. Whisk to mix well.
  2. To another mixing bowl, add the egg, buttermilk, water, and vanilla extract. Whisk to mix well.
  3. Combine the two mixtures and mix well to form a dough.
  4. Dust your work surface with flour. Knead the dough into a ½-inch-thick square. Slice into 2½-inch squares.
  5. Heat oil in a deep frying pan; drop in 3 squares at a time and fry for 3 minutes until evenly golden. Flip and fry for 3 more minutes.
  6. Let cool down and sprinkle the confectioners’ sugar on top; serve warm.

 

 

**These recipes and more can be found in Sarah Spencer’s Street Food: Irresistible Recipes from the Streets of the World. To get your own copy, click on the cover or click here.

To download or print a copy of the recipes, click here.

Decadent Cheesecake Recipes!

Book Name : Decadent Cheesecake Recipes!
Buy Now

Everybody loves cheesecakes! It’s a decadent dessert that is easy to make and with these cheesecake recipes, you’ll bake the best cheesecakes with easy step-by-step full-proof recipes!

Chocolate Mousse Cheesecake

Serves 8–12 | Prep time 20 minutes | Cooking time 1 hour

Ingredients

Crust

  • 24 Oreo cookies, finely crushed
  • ⅜ cup butter, melted
  • 3 tablespoons sugar

Filling

  • 1½ pounds cream cheese softened
  • 3 ounces dark chocolate, melted
  • 1¼ cups sugar
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup whipping cream
  • 2 tablespoons powdered sugar

Chocolate Ganache

  • ¼ cup heavy cream
  • ¾ cup semisweet chocolate chips

Directions

  1. Preheat the oven to 350°F (177°C) and adjust the oven rack in the lower-middle position.
  2. To make the crust, in a large mixing bowl, mix the crushed Oreos, sugar, and melted butter until combined.
  3. Transfer the mixture to a 12-inch springform pan and press down to make it even.
  4. Bake in the oven for 7 minutes.
  5. To make the filling, in a large mixing bowl, beat the cream cheese with the sugar, melted dark chocolate, vanilla, and eggs.
  6. In a separate bowl, whip the whipping cream with the powdered sugar. Fold it into the cream cheese mixture and mix until combined.
  7. Pour the filling on top of the baked crust and smooth it out with a spatula.
  8. Wrap the whole springform pan with two pieces of aluminum foil and place it in a larger, deeper baking pan.
  9. Fill the deeper pan with boiling water halfway up the springform pan.
  10. Bake in the oven for about 1 hour or until the top is just set. If it starts to get golden brown but still jiggles on top, cover with aluminum foil to prevent burning.
  11. Let cool completely.
  12. With a knife, loosen the sides of the cheesecake from the pan and release the spring to remove the ring.
  13. Warm the heavy cream (but don’t allow it to boil) and pour it over the chocolate chips.
  14. Mix until creamy and pour over the cooled cheesecake. Let set slightly before serving with some fresh raspberries on top.

Nutrition (per serving)

Calories 833, fat 56.3 g, carbs 74.1 g, sugar 61 g, Protein 12.1 g, sodium 503 mg

 

Reese’s Peanut Butter Chocolate Cake Cheesecake

Serves 8-12 | Prep. time 2 hours ӏ Resting time 6 hours + | Cooking time 1 hour 15 minutes

Ingredients

Cheesecake

  • 4 (8-ounce) packages cream cheese, softened
  • 1 ¼ cups sugar
  • ½ cup sour cream
  • 2 teaspoons vanilla extract
  • 5 eggs
  • 8 Chocolate Peanut Butter cups, chopped
  • 1 (14-ounce) can dulce de leche

Chocolate Cake

  • 1 ¾ cups all-purpose flour
  • 2 cups sugar
  • ¾ cup cocoa
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs, room temp
  • 1 cup buttermilk
  • ½ cup butter, melted
  • 1 tablespoon vanilla extract
  • 1 cup black coffee, hot

Peanut Butter Buttercream

  • ¾ cup butter
  • ¾ cup shortening
  • ¾ cup peanut butter
  • 1 ½ teaspoons vanilla
  • 4-5 cups powdered sugar

Ganache

  • 2 cups semi-sweet chocolate chips
  • 1 cup heavy cream
  • 1 teaspoon vanilla

Directions

  1. Preheat the oven to 475°F (246ºC) and grease a 9-inch springform pan.
  2. To make the cheesecake, fill a large baking pan (your springform pan will have to fit in it) with half an inch of water and place it in the oven while it preheats.
  3. Beat the cream cheese in a large bowl until it is fluffy. Gradually incorporate the sugar, sour cream, and vanilla, and mix well.
  4. Add the eggs one at a time and beat until just combined. Fold in the peanut butter cups and pour the batter into the springform pan. Bake at 475°F (246ºC) for 15 minutes, then reduce the heat to 350°F (177ºC) and bake for 60 minutes, or until the center is completely set.
  5. Remove the cake from the oven and let it cool for 60 minutes before taking off the sides of the springform pan. When it is completely cool, refrigerate the cheesecake for at least 6 hours, but 8 hours to overnight would be better. When it is completely cold, cut the cheesecake in half to make two layers.
  6. Meanwhile, make the chocolate cake by mixing the flour, sugar, cocoa, baking soda, and salt in a large bowl. Mix in the eggs, buttermilk, melted butter, and vanilla, and beat until it is smooth. Slowly incorporate the coffee.
  7. Grease and flour two 9-inch round cake pans. Pour the batter evenly into each pan and bake for 30–35 minutes. When fully cooked, remove the cakes from the oven and cool for 15 minutes before taking them out of the pans. When fully cooled, wrap each cake in plastic wrap and refrigerate until ready to assemble the cake.
  8. Make the buttercream frosting by beating together the butter and shortening, then add the peanut butter and vanilla. Mix in the powdered sugar one cup at a time until you achieve the desired sweetness and consistency.
  9. To assemble, put one layer of chocolate cake on a cake plate. Drizzle half of the dulce de leche over the top of the cake. Top that with a layer of cheesecake, and spread peanut butter frosting over the top of the cheesecake. Repeat to make a second layer. When assembled, place the whole cake in the freezer for about an hour to fully set.
  10. Make the ganache by melting chocolate chips with heavy cream and vanilla in a small saucepan. When the cake is completely set, pour ganache over the top. Refrigerate until ganache the sets.

Nutrition (per serving)

Calories 1125, fat 76.4 g, carbs 102.1 g, sugar 71.3 g, Protein 19 g, sodium 719 mg

 

White Chocolate and Raspberry Cheesecake

Serves 8-12 | Prep. time 45 minutes ӏ Resting time 5 hours | Cooking time 1 hour 15 minutes

Ingredients

Crust

  • 1 ½ cups chocolate cookie crumbs, such as crumbled Oreo® cookies
  • ⅓ cup butter, melted

Filling

  • 4 (8-ounce) packages cream cheese
  • 1 ¼ cups granulated sugar
  • ½ cup sour cream
  • 2 teaspoons vanilla extract
  • ½ cup raspberry preserves (or raspberry pie filling)
  • ¼ cup water
  • 5 eggs
  • 4 ounces white chocolate, chopped into chunks

Garnish

  • 2 ounces shaved white chocolate (optional)
  • Fresh raspberries
  • Fresh whipped cream

Directions

  1. Preheat the oven to 475°F (246ºC) and place the oven rack in the lower-middle position.
  2. In a food processor, crumble the cookies and add the melted butter. Press the mixture into a greased 9-inch springform pan, and place in the freezer while you make the filling.
  3. Pour half an inch of water into a large baking pan (it needs to fit your springform pan) and place it in the oven.
  4. In a mixing bowl, beat together the cream cheese, sugar, sour cream, and vanilla. Scrape the sides of the bowl after the ingredients have been well combined.
  5. Beat the eggs in a small bowl then add them slowly to the cream cheese mixture.
  6. In another small dish, mix the raspberry preserves and water. Microwave for 1 minute. If you want to remove the raspberry seeds you can run the hot liquid through a mesh strainer.
  7. Remove the crust from the freezer and cover the outside bottom of the pan with aluminum foil. Sprinkle the white chocolate over the crust, then pour half of the cheesecake batter into the springform pan. Next, drizzle half of the raspberry preserves over the top of the batter. Then add the rest of the batter with the rest of the drizzle.
  8. Place the springform pan into the water bath and bake for 15 minutes at 475°F, then reduce the heat to 350°F and bake about 60 more minutes more, or until the center of the cake is set and cake is cooked through.
  9. Remove from oven and cool it completely before moving it to the refrigerator for at least 5 hours.
  10. With a knife, loosen the sides of the cheesecake from the pan and release the spring to remove the ring.
  11. Serve with shaved white chocolate, fresh whipped cream, and fresh raspberries as desired.

Nutrition (per serving)

Calories 1021, fat 77 g, carbs 69 g, sugar 54 g, Protein 13 g, sodium 618 mg

 

Lemon Cheesecake

Serves 10–14 | Prep time 30 minutes | Cooking time 1 hour | Resting time 4-6 hours

Ingredients

Crust

  • 1 ½ cups graham cracker crumbs
  • ¼ cup melted butter
  • 2 tablespoons sugar
  • 1 teaspoon ground cinnamon
  • Zest of ½ lemon

Filling

  • 2 ½ pounds cream cheese, at room temperature
  • 1 ⅔ cups white sugar
  • ⅛ teaspoon kosher salt
  • ¼ cup freshly squeezed lemon juice
  • Zest of ½ lemon
  • 2 teaspoons vanilla extract
  • 5 large eggs, at room temperature, lightly beaten

Topping

  • Whipped cream
  • Thin slices of lemon for garnish

Directions

  1. Preheat the oven to 350°F (177°C) and adjust the oven rack in the lower-middle position.
  2. Lightly grease the bottom of a 10-inch springform pan.
  3. To make the crust, in a large mixing bowl, mix the ground graham cracker crumbs, sugar, lemon zest, cinnamon, and melted butter until combined.
  4. Transfer the mixture to the pan.
  5. Press down to make it even and bake in the oven for 7 minutes.
  6. To make the filling, in a large mixing bowl, beat the cream cheese with the sugar, salt, lemon juice, lemon zest, vanilla, and eggs.
  7. In a large mixing bowl, beat the cream cheese with the sugar, salt, vanilla, and eggs.
  8. To make the filling, in a large mixing bowl, beat the softened cream cheese, icing sugar, and vanilla.
  9. Pour the filling on top of the baked crust and smooth it out with a spatula.
  10. Wrap the whole springform pan with two pieces of aluminum foil and place it in a larger, deeper baking pan.
  11. Fill the deeper pan with boiling water halfway up the springform pan.
  12. Bake in the oven for about 1 hour or until the top is just set. If it starts to get golden brown but still jiggles on top, cover with aluminum foil to prevent burning.
  13. Remove from oven and let cool completely.
  14. Cover with plastic wrap and place in the refrigerator 4 to 6 hours before serving.
  15. With a knife, loosen the sides of the cheesecake from the pan and release the spring and remove the ring.
  16. Just before serving, pipe out decorations with whipped cream and garnish with lemon slices.

Nutrition (per serving)

Calories 329, fat 17.9 g, carbs 34.7 g, sugar 12.8 g, Protein 6.4 g, sodium 546 mg

 

 **These recipes and more can be found in Louise Davidson’s Wicked Good Cheesecakes: Insanely Delicious and Easy Cheesecake Recipes. To get your copy, click on the cover or here.

 To download or print a copy of the featured recipes, click here.

Delicious Chinese Takeout Recipes!

Book Name : Delicious Chinese Takeout Recipes!
Buy Now

Prepare delicious Chinese take-out food with Mama Li’s best secret recipes! Perfect for Chinese New Year!

Dumplings with Peanut Sauce

Serves: about 40 pieces | Preparation time: 1 hour 30 minutes | Cooking time: 30 minutes

Ingredients

  • 1 pound ground pork
  • 2 tablespoons soya sauce
  • 1 teaspoon salt
  • 1 tablespoon rice wine vinegar
  • ¼ teaspoon white pepper
  • 2 tablespoons sesame oil
  • 2 tablespoons vegetable oil
  • 3 green onions, sliced
  • 1½ cups Napa cabbage, shredded
  • 4 tablespoons bamboo shoots, shredded
  • 1 teaspoon fresh ginger, grated
  • 2 garlic cloves, minced
  • 40-50 round dumpling wrappers
  • Egg wash for sealing (1 egg beaten with 1-2 tablespoons of water)

Spicy Peanut Sauce

  • ½ cup smooth organic peanut butter,
  • 1 cup water
  • 1 tablespoon soy sauce
  • 1 tablespoon hoisin sauce
  • 1 teaspoon chili paste
  • 1 pinch hot chili pepper flakes

Directions

  1. Warm 2 tablespoons of vegetable oil in a wok on medium-high heat. Add the garlic and ginger. Sauté for 30 seconds. Reduce heat to medium and add the green onions, Napa cabbage, and bamboo shoots. Sauté until the vegetables are tender. Remove from heat and let cool down for a few minutes.
  2. Add the vegetable mixture to the raw ground pork. Mix well.
  3. Place 1 teaspoon to 1½ teaspoon of the pork filling onto one half of the wrapper. Seal the dumpling by brushing lightly with some egg wash on the edges. Press lightly to seal. Pleat if desired.
  4. You can cook the dumplings by either steaming (preferable for added flavors) or boiling them.
  5. When boiling, add them to the pot only when the water has started boiling. Let them boil for about 12 minutes.
  6. If you are using a bamboo steamer, place cabbage, bok choy, or large lettuce leaves at the bottom of the steamer. It will prevent the dumplings from sticking to the bottom. Arrange the dumpling so they do not touch. Steam for 15 minutes.
  7. You can also fry them after they have been boiled or steamed for added flavor.
  8. To make the peanut sauce, combine ingredients in a blender, mix until smooth. Add some more water if necessary for the desired consistency.
  9. Serve dumplings with peanut sauce, warm.

 

Chinese Spare Ribs

Serves: 4-6 | Preparation Time: 10 minutes | Marinating time: 8 hours + (overnight) | Cook Time: 1hr 5 minute

Ingredients

  • 1 slab pork spareribs, about 4 or 5 pounds, sliced into individual ribs
  • 5 cloves garlic, crushed and minced
  • ½ cup soy sauce
  • ½ cup sherry
  • ¼ cup hoisin sauce
  • 3 tablespoons chili garlic paste
  • 4 tablespoons packed brown sugar
  • 2 tablespoons molasses
  • 1¼ teaspoons Chinese five-spice powder
  • ½ teaspoon cardamom
  • 1½ teaspoons sesame oil

Directions

  • Place ribs in a large stockpot and cover completely with water, plus an extra inch. Bring water to a boil, reduce heat, and let simmer for at least one hour. Meat should be tender and close to falling off the bone. Remove ribs from water and allow them to cool completely.
  • In a large bowl, combine all other ingredients. Split the marinade in two. Reserve half in a sealed container in the refrigerator. Place cooled ribs into the other half of the marinade and toss to coat. Cover and refrigerate for 8 hours or overnight.
  • Let ribs rest at room temperature for at least 30 minutes before cooking.
  • Preheat broiler or grill.
  • If using a broiler, transfer ribs to a foil-lined baking sheet. Brush liberally with remaining marinade and broil or grill for 5-7 minutes or until hot and just beginning to crisp around the edges. Turn over the ribs after 3 minutes. Brush with marinade and continue cooking for 2-4 more minutes.
  • Transfer to a serving plate and enjoy immediately.

 

Chicken Lo Mein

Serves: 4-6 | Preparation Time: 10 minutes | Cook Time: 15 minutes

Ingredients

  • 1 pound Chinese egg noodles
  • 2 cups Napa cabbage, shredded
  • 1 cup oyster mushrooms, chopped
  • 5 green onions, sliced, greens part reserved for garnish
  • 1 pound boneless, skinless chicken, cubed
  • 1 tablespoon sesame oil
  • inch piece of ginger, peeled and grated
  • 2 tablespoons soy sauce
  • 2 tablespoons sherry
  • 1 teaspoon cornstarch
  • ½ teaspoon crushed red pepper
  • ½ teaspoon salt
  • 1 tablespoon peanut (or other preferred) oil

Directions

  • Begin by cooking noodles: In a large sauce pan or stock pot, bring water to a boil. Add noodles and cook until firm, approximately 5 minutes. Check for doneness along the way, as cooking times may vary depending on thickness. Drain and rinse with cold water. Return noodles to pot, and toss gently with sesame oil. Set aside.
  • Heat a wok over high heat and add oil to coat pan.
  • Add crushed red pepper to the pan, tossing around until fragrant. Add chicken, ginger, soy sauce, sherry, salt, and cornstarch. Cook, tossing gently, for 2 minutes.
  • Add shiitake mushrooms, white parts of the green onions and cabbage, cook for two more minutes until chicken begins to brown and cabbage wilts slightly. Remove chicken mixture from pan and set aside.
  • Add a bit more oil to the hot pan before adding noodles. Toss noodles in the hot oil for no more than 1 minute. Add the chicken mixture back into the pan and toss gently until heated through.
  • Garnish with green onions, if desired.
  • Serve immediately

 

Yang Chow Fried Rice

Serves: 4-6 | Preparation Time: 20 minutes | Cook Time: 15-20 minutes

Ingredients

  • 2 eggs, beaten
  • ⅔ cup frozen peas, thawed
  • 1 medium carrot, diced
  • ½ pound Chinese roast pork, cooked, shredded, or diced
  • ½ cup small shrimp, shelled and deveined
  • 3 cloves garlic, crushed and minced
  • 3 green onions, sliced, whites and greens separated
  • 4 tablespoons soy sauce or ponzu
  • 4-5 cups cooked rice
  • 1½ tablespoons peanut (or other preferred) oil

Directions

  1. Heat 1 tablespoon of oil in a wok over medium-high heat.
  2. Add eggs and cook until just set, cut into small pieces while cooking. Remove from pan and set aside.
  3. Add garlic and vegetables to pan, and cook for 4 minutes, tossing gently while cooking.
  4. Add remaining oil and shrimp to the pan, and cook until they begin to turn pink and look done. Add pork, remaining oil, and egg back into the pan, tossing gently to incorporate. Cook for about 2 minutes.
  5. Add rice and soy sauce to pan. Cook rice, tossing gently until well incorporated and rice begins to toast very slightly, approximately 3-4 minutes.
  6. Serve immediately, garnishing with green onions if desired.

Note: for best results, cook rice a day ahead of time or use leftover rice.

 

Szechuan Beef

Serves: 4-6 | Preparation Time: 10 minutes | Cook Time: 20 minutes

Ingredients

  • 1 pound flat iron steak (cut into very thin strips against the grain)
  • 2 carrots, julienne
  • 1 celery stalk, julienne
  • ½ small red bell pepper, julienne
  • 1 tablespoon minced ginger
  • 4 green onions, white part only, julienne
  • 1 tablespoon hoisin sauce
  • 3 teaspoons chili sauce
  • 6 tablespoons peanut oil for stir-frying, or as needed
  • ¼ teaspoon salt
  • 1 tablespoon dry sherry
  • ½ teaspoon sugar
  • ½ teaspoon Szechuan peppercorn
  • Rice for serving

Directions

  1. In a small dry pan, toast the Szechuan peppercorns until fully aromatic, approximately 2-3 minutes.
  2. In a small bowl, add chili sauce and hoisin sauce. Mix and set aside.
  3. Heat pan or wok on high heat, and add a tablespoon of peanut oil. Let the oil warm for about 30 seconds. When the oil is hot, add carrots, celery, and red bell pepper. Stir fry for 3 to 4 minutes and remove from heat. Place vegetables on a plate and reserve.
  4. Add 4 to 5 tablespoons of peanut oil and add steak. Stir fry for about ten minutes or until the steak is dark brown and sizzles.
  5. Splash with the sherry once the steak is done.
  6. Remove all but 2 tablespoons of peanut oil. Add the reserved hoisin sauce mixture, ginger, salt, and green onions. Turn heat down to medium-high. Stir fry for just under a minute.
  7. Add carrots back into the pan and Szechuan peppercorns. Simmer for about 2 minutes.
  8. Serve with rice.

 

Chinese Doughnuts

Makes: 12 | Preparation Time: 15 minutes | Cook Time: 10 minutes

Ingredients

  • 2 cups all-purpose flour
  • 2½ teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup milk
  • ⅓ cup butter, cubed
  • ⅓ cup butter
  • ¾ cup milk
  • Oil for frying
  • Granulated sugar for dusting

Directions

  1. In a medium-sized bowl combine flour, baking powder, and salt.
  2. Using your hands, add butter to the flour mixture and incorporate until crumbly but with no large clumps.
  3. Add milk and mix until a firm dough forms.
  4. Turn dough out onto a lightly floured working surface and knead just enough to form an elastic ball. Do not over-knead the dough in this stage.
  5. In a wok or pan large enough for frying, heat 2 inches of oil over medium-high heat.
  6. Shape dough pieces into golf ball-sized balls. Flatten slightly, not applying too much pressure.
  7. Fry in small batches, not overcrowding the pan. Slowly lower doughnut into oil and fry until golden brown, about 4 minutes, turning once.
  8. Remove doughnuts from oil and dust in sugar.
  9. Allow to cool slightly before eating.

 

***These recipes and more can be found in Sarah Spencer’s Best Chinese Take-out Recipes from Mama Li’s Kitchen. To get your copy of the cookbook, click on the cover or here.

To download or print any of these recipes, click here.

Delicious DASH Diet Recipes!

Book Name : Delicious DASH Diet Recipes!
Buy Now

Lose weight, feel energized, boost metabolism with these easy DASH Diet Recipes from breakfast to dinner!

Tropical Green Smoothie

Serves 2

Ingredients

  • 2 cups fresh spinach
  • 1 cup cucumber, chopped
  • 1 cup peaches, chopped
  • 1 cup mango, chopped
  • 1 cup fresh pineapple, chopped
  • 1 cup unsweetened coconut milk
  • 1 cup ice

Directions

  1. Place all ingredients in a blender and blend until smooth.
  2. Serve immediately in well-chilled glasses.

 

Mediterranean Chicken Tacos

Serves 4-6

Ingredients

  • 1 pound boneless, skinless chicken breast, cut into strips
  • 1 tablespoon olive oil
  • 2 cloves garlic, crushed and minced
  • 1 jalapeno pepper, diced
  • ½ teaspoon cardamom
  • ½ teaspoon coriander
  • ½ teaspoon cumin
  • 1 cup tomatoes, diced
  • ½ cup red onion
  • ½ cup feta cheese
  • ¼ cup fresh parsley
  • ¼ cup fresh mint
  • Low-fat plain yogurt, for garnish
  • Large lettuce leaves to use as taco shells

Directions

  1. Heat the olive oil in a skillet over medium heat. Add the chicken and sauté for 5 minutes.
  2. Add the garlic, jalapeno, cardamom, coriander, and cumin. Cook until chicken is cooked through, approximately 2-3 additional minutes.
  3. In a bowl, combine the tomatoes, red onion, feta cheese, parsley, and mint. Toss to mix.
  4. Spoon the chicken mixture into lettuce leaves and top with the tomato salsa and plain yogurt, if desired.

 

 

Mini Chicken Pot Pies

Servings: 4-6

Ingredients

  • 2 tablespoons olive oil
  • ¼ cup yellow onion, chopped
  • ½ cup carrots, shredded
  • ½ cup fresh peas
  • 2 tablespoons flour
  • 1 cup low fat milk
  • 1 cup chicken, cooked and shredded
  • 1 teaspoon thyme
  • ½ teaspoon sage
  • 1 teaspoon white pepper
  • ¼ cup freshly grated Parmesan cheese
  • 2 premade refrigerated whole wheat pie crust doughs

Directions

  1. Preheat oven to 400°F, and lightly oil 12 muffin tins.
  2. In a skillet, heat the olive oil over medium.
  3. Add the onions and carrots. Sauté for 2-3 minutes before adding the peas and cooking for an additional 1-2 minutes.
  4. Add the flour and stir to coat the vegetables. Slowly add the milk, stirring constantly until a sauce forms. If the sauce is too thick, add additional milk or low sodium chicken stock. Reduce heat to low and let simmer for 5 minutes.
  5. Meanwhile, lightly flour a work surface and place one pie dough onto the counter. Using a round cookie cutter, approximately 3 inches in diameter, cut 12 circles, gathering the dough and re-rolling as necessary.
  6. Use a slightly smaller cookie cutter to cut out 12 more circles, out of the second pie dough, that will be used for the top crusts.
  7. Place one of the larger circles into each of the muffin tins. Fill with chicken and the vegetable/sauce mixture. Top with a smaller circle and gently crimp the edges to seal.
  8. Repeat until all ingredients have been used.
  9. Using a fork or the tip of a sharp knife, poke several small holes into the top of each crust.
  10. Place in the oven and bake for 17-20 minutes, or until golden brown.
  11. Serve warm.

 

Broccoli Fritters

Servings: 4 as a snack

Ingredients

  • 3 cups broccoli, chopped
  • 1 cup fresh spinach, chopped
  • 2 cloves garlic, crushed and minced
  • 1 egg beaten
  • ½ cup flour
  • 1 teaspoon nutmeg
  • ½ cup fresh grated Parmesan cheese
  • ¼ cup olive oil

Directions

  1. Heat 1 tablespoon of the olive oil in a skillet and heat over medium heat.
  2. Add the spinach, broccoli, and garlic, and sauté for 3 minutes. Remove from the pan and set aside. Heat the remaining oil in the skillet.
  3. In a bowl, combine the egg, flour, nutmeg, and Parmesan cheese.
  4. Combine the vegetable mixture with the egg mixture and mix well.
  5. Form into 3-inch patties and place in the hot oil.
  6. Cook until browned and crispy, approximately 3 minutes per side.
  7. Serve warm.

 

Tunisian Pot Roast

Serves 8

Ingredients

  • 1 beef roast, 2 pounds
  • 2 tablespoons olive oil
  • 1 teaspoon black pepper
  • 1 teaspoon oregano
  • 4 cups potatoes, sliced
  • 3 cloves garlic, crushed and minced
  • 1 cup low sodium beef stock
  • 2 teaspoons turmeric
  • 2 tablespoon lemon juice
  • 1 cup sliced lemon

Directions

  1. In a large skillet, heat the olive oil over medium-high heat. Season the roast with black pepper and oregano. Place the roast in the pan and sear on all sides.
  2. Arrange the potatoes and garlic in the bottom of a slow cooker.
  3. Place the roast on top and pour the beef stock around it.
  4. Season the roast with turmeric and lemon juice, and arrange the sliced lemon on top.
  5. Cover and cook on low for 6 hours, or until tender.
  6. Let it rest for 10 minutes before serving.

 

 

 

**These recipes and more can be found in Madison Miller’s DASH Diet Cookbook 4 Books in 1 Book Set. To get your own copy, click on the cover or here.

To download a copy of the featured recipes, click here.

Delicious Slow Cooker Soup Recipes

Book Name : Delicious Slow Cooker Soup Recipes
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Check out these delicious, comforting, and easy-to-make slow cooker recipes for soup meals just like Grandma’s!

Cozy Chicken and Corn Chowder

Serves:  8 | Preparation time: 15 minutes | Cooking time: 7-8 hours on LOW or 3-4 hours on HIGH

Ingredients

  • 1 pound boneless skinless chicken thighs, cut into 1-inch pieces
  • 2 large red potatoes, diced
  • 1 onion, diced
  • 3 carrots, peeled and diced
  • 2 stalks celery, diced
  • 2 cups corn kernels
  • 2 cups chicken broth
  • 2 cups milk
  • 3 cloves garlic, minced
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • Pinch of cayenne pepper
  • 1 bay leaf
  • Salt and pepper
  • ½ cup half and half
  • 2 tablespoons cornstarch
  • 2 tablespoons unsalted butter
  • 5 slices bacon, cooked and diced
  • 2 tablespoons chopped fresh chives

Directions

  1. Arrange the chicken, potatoes, onion, carrots, celery, corn, chicken broth, milk, garlic, and bay leaf in the slow cooker. Season with thyme, oregano, and cayenne pepper.
  2. Cover and cook for 7-8 hours on LOW or for 3-4 hours on HIGH.
  3. Whisk the cornstarch and half and half together in a bowl.
  4. Thirty minutes before cooking is complete, stir in the half and half mixture. Add butter.
  5. Cook 10 to 15 minutes more or until the soup is thick and creamy.
  6. Serve garnished with bacon and chives.

 

Bacon and Potato Soup

Serves:  8 | Preparation time: 15 minutes | Cooking time: 8-9 hours on LOW

Ingredients

  • ½ cup bacon, pre-cooked crisp, crumbled (about 8 strips)
  • 2 teaspoons bacon drippings
  • 1 large onion, chopped
  • 3 pounds potatoes, peeled, cut into ¼-inch slices
  • Non-stick cooking spray
  • ½ cup water
  • 2 4 ½-ounce cans chicken broth, fat-free, lower-sodium
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 2 cups low-fat milk
  • ¾ cup cheddar cheese, shredded
  • ½ cup light sour cream
  • 4 teaspoons fresh chives, chopped

Directions

  1. Heat the bacon drippings in a skillet over medium heat, and stir-fry the onions until tender.
  2. Coat a slow cooker with non-stick spray.
  3. Place the potato slices in slow cooker. Scrape in the sautéed onion and drippings as well.
  4. Stir in the water, broth, salt, and pepper.
  5. Cover and cook for 8 hours on LOW or until the potatoes are tender.
  6. Mash potatoes. Stir in milk and cheese.
  7. Set slow cooker to HIGH and cook about 20 minutes longer or until heated through.
  8. Serve with sour cream, sprinkled with bacon and chives. Sprinkle more cheese, if desired.

 

Shrimp Bisque

Serves: 6 | Preparation time: 10 minutes | Cooking time: 3 hours on HIGH

Ingredients

  • 3 tablespoons butter
  • 2 medium leeks, chopped
  • 3 cloves garlic, minced
  • ⅓ cup tomato paste
  • 1 14-ounce can petite diced tomatoes
  • ¼ cup dry sherry
  • 1½ cups corn kernels
  • 2 teaspoons Old Bay seasoning (or use Creole seasoning)
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 4 cups seafood stock
  • ¼ cup all-purpose flour
  • 1 pound shrimp, peeled and deveined, chopped
  • 1 cup heavy cream

Directions

  1. Melt butter in a skillet over medium heat. Sauté the onions and leeks until tender. Add seafood stock and sherry to deglaze, bringing to a boil. Transfer mixture to a slow cooker, including any brown bits.
  2. Place the garlic, tomato paste, tomatoes, sherry, corn, Old Bay or Creole seasoning, salt and pepper in the slow cooker.
  3. Whisk a small amount of the seafood stock into the flour until smooth. Add to the slow cooker together with the rest of the fish stock, and mix well.
  4. Cook in your slow cooker for 4 hours on LOW or for 2 hours on HIGH.
  5. If desired, thirty minutes before cooking is complete, puree with an immersion blender for a smoother texture. (A regular blender may also be used. Puree in small batches to prevent spillage. Be careful, liquid is hot! Remove lid insert to allow steam to escape.)
  6. Stir in the shrimp and cream.
  7. Continue heating 30 minutes more or until shrimp is pink in color.

 

Tomato Soup with Basil

Serves: 6 | Preparation time: 15 minutes | Cooking time: 6-7 hours on LOW or 5 hours on HIGH

Ingredients

  • 3 large carrots, peeled and chopped
  • 2 celery stalks, diced
  • 2 medium onions, chopped
  • 4 whole cloves garlic, peeled
  • 4 28-ounce cans whole peeled tomatoes
  • 1 quart chicken broth, low sodium
  • ½ cup fresh basil leaves, roughly chopped
  • Salt and pepper to taste
  • Cream and Parmesan cheese (optional)

Directions

  1. Combine the carrots, celery, onions, garlic, tomatoes, chicken broth, and basil in the slow cooker.
  2. Cover and cook for 6-7 hours on LOW or for 5 hours on HIGH. The tomatoes should be soft and easy to puree.
  3. Use an immersion blender to puree.
  4. If using cream, blend it in now. Season to taste with salt and pepper.
  5. Serve garnished with grated Parmesan and more basil leaves, if desired.

 

Traditional Vegetable Beef Soup

Serves: 8 | Preparation time: 15 minutes | Cooking time: 8-10 hours on LOW, 4-5 hours on HIGH

Ingredients

  • 1 pound beef stew meat, cut into 1-inch cubes
  • 1 24-ounce package frozen mixed vegetables, thawed
  • 4 cup red potatoes, diced
  • 1 large onion, diced
  • 1 15-ounce can diced tomatoes, undrained
  • 1 15-ounce can Great Northern beans, drained
  • 1 32-ounce carton beef broth
  • Salt and pepper
  • 1 teaspoon garlic, minced
  • 2 bay leaves
  • 1 tablespoon vegetable oil

Directions

  1. Pat the beef cubes dry with paper towels. Season with salt and pepper.
  2. Put olive oil in a skillet and sear the coated beef over medium heat. Brown evenly and transfer to a slow cooker.
  3. Add the frozen vegetables, potatoes, onion, tomato, beans, broth, salt, pepper, garlic, and bay leaves. Stir and cover.
  4. Cook for 8-10 hours on LOW or for 4-5 hours on HIGH. The stew is ready when the beef and potatoes are tender.
  5. Remove the bay leaves and serve.

 

 

***These recipes and more can be found in Louise Davidson’s Slow Cooker Soup Cookbook: Easy Crock Pot Soup Meal Recipes. To get a copy of the cookbook, click on the cover below or here.

To download a copy of the featured recipes, click here.

Delicious Keto Diet Recipes for Beginners

Book Name : Delicious Keto Diet Recipes for Beginners
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Your diet is not working? Have low energy? Experience mental fog? Need to lose weight? The Ketogenic diet will change your life, help you reclaim your healthy self, and gain mental clarity! Try these beginner-friendly recipes to get your keto diet started!

Caprese Salad

Servings: 2

Ingredients

  • 2 cups fresh spinach
  • 1 large tomato, cut into thick slices
  • ½ pound fresh mozzarella, cut into thick slices
  • ¼ cup fresh basil
  • 2 cloves garlic
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • ½ teaspoon salt
  • ½ teaspoon black pepper

Directions

  1. Place the spinach onto salad plates.
  2. On top of each plate of spinach, arrange the slices of tomatoes. There will be approximately 3-4 thick slices per plate.
  3. Next, add a thick slice of fresh mozzarella on top of each tomato.
  4. Place the basil and garlic in a food processor and pulse until chopped. Spoon the basil mixture over each piece of mozzarella.
  5. Drizzle the salads with olive oil and balsamic vinegar.
  6. Season with salt and black pepper, if desired.

 

Frittata with Spanish Chorizo

Servings: 6

Ingredients

  • 1 tablespoon butter
  • ½ cup green bell pepper, diced
  • ½ cup red onion, diced
  • 2 cups fresh spinach, chopped
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon ground cumin
  • ½ pound Spanish chorizo, crumbled and cooked
  • 1 cup Oaxaca cheese, shredded
  • 8 eggs, beaten
  • ¼ cup heavy cream
  • ½ cup red onion, diced

Directions

  1. Preheat the oven to 350°F.
  2. Place the butter in an oven-proof skillet over medium heat.
  3. Add the bell pepper and red onion to the skillet and sauté until firm tender, approximately 5 minutes.
  4. Next, add the spinach and season with salt, black pepper, and ground cumin. Cook for 1-2 minutes.
  5. Add the chorizo and Oaxaca cheese.
  6. Whisk together the beaten eggs and heavy cream. Pour the mixture into the skillet, evenly covering the surface.
  7. Gently lift the ingredients to make sure the eggs reach and cover the bottom of the skillet as well.
  8. Reduce the heat to medium-low and cook until the eggs just begin to set along the edges.
  9. Remove the skillet from the burner and transfer it to the oven.
  1. Finish cooking in the oven for an additional 15-20 minutes, or until it is set in the center.

 

Buffalo Chicken Soup

Servings: 6

Ingredients

  • 2 tablespoons butter
  • 1 cup onion, diced
  • 1 cup red bell pepper, diced
  • 1 tablespoon jalapeno pepper
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 pound chicken, cooked and shredded
  • 2 cup chicken stock
  • 1 cup heavy cream
  • ¼ cup cayenne pepper sauce (adjust to suit tastes)
  • ½ cup blue cheese

Directions

  1. Melt the butter in a large saucepan or stockpot over medium heat.
  2. Add the onion, red bell pepper, jalapeno pepper, salt, black pepper, garlic powder, and onion powder. Sauté until the vegetables are firm tender, approximately 5 minutes.
  3. Add the chicken and sauté 1-2 additional minutes.
  4. Next, add the chicken stock and bring it to a boil. Reduce the heat to low and simmer for 15 minutes. Remove it from the heat and allow it to cool slightly.
  5. Stir in the heavy cream and cayenne pepper sauce. Heat over low until warmed through, approximately 5 minutes.
  6. Remove from the heat and serve garnished with blue cheese crumbles.

 

Bacon-Wrapped Beef Tenderloin Cooked in Herbed Butter with Creamed Spinach

Servings: 6

Ingredients

  • 1½ pounds beef tenderloin medallions
  • ½ pound bacon
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • ½ teaspoon garlic powder
  • ¼ cup plus 2 tablespoons butter, divided
  • 1 tablespoon fresh thyme
  • 1 tablespoon fresh chives
  • 1 tablespoon olive oil
  • ½ cup yellow onion
  • 2 cloves garlic
  • 8 cups fresh spinach
  • ¼ teaspoon nutmeg
  • ¼ cup heavy cream

Directions

  1. Preheat the oven to 375°F and line a baking sheet with aluminum foil.
  2. Wrap the bacon slices around the tenderloin medallions, securing with a toothpick, if necessary.
  3. Season the medallions with salt, black pepper, and garlic powder. Set them aside.
  4. In a bowl, combine ¼ cup butter, thyme, and chives.
  5. Melt the herbed butter mixture in a skillet over medium-high heat.
  6. Place the steaks into the skillet and sear them on both sides, spooning butter over the steaks as you go, until they are nicely browned on the outside.
  7. Place the steaks on the baking sheet and spoon the butter over them before placing them in the oven. Bake for 15 minutes, or until the desired doneness is reached.
  8. Add the remaining butter and olive oil to the skillet and heat over medium.
  9. Add the onion and garlic. Sauté for 3-5 minutes, until tender.
  1. Add the spinach and sauté for an additional 2 minutes.
  2. Add the heavy cream and nutmeg to the skillet and stir to mix.
  3. Continue to cook until the cream bubbles and reduces to a thicker consistency. Remove it from the heat and let it sit for 2-3 minutes before serving.

 

Also, we recommend this custom keto diet program where you will have the program to follow with a meal plan with calories calculated and delicious keto recipes to help you reach ketosis. It helped my friend, Sophie, lose 35 pounds last year in 4 months!

 

**These recipes and more can be found in Madison Miller’s Keto for Beginners Cookbook: Quick and Easy Low Carb Ketogenic Diet Recipes – 14-Day Meal Plan Included. To get your own copy, click on the cover or here.

To download a copy of the featured recipes, click here.

Refreshing Vintage Drink for New Year’s Day

Refreshing Vintage Drink for New Year’s Day

Book Name : Refreshing Vintage Drink for New Year’s Day
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Happy New Year everyone!

Blue Hawaii

Harry Yee, the legendary head bartender at the Hilton Hawaiian Village, invented this epic tropical drink in 1957. Traditionally, Blue Hawaii is served on the rocks with a cocktail umbrella and a pineapple wedge. Prepared from blue Curacao, rum and sometimes vodka, pineapple juice, and sweet and sour mix, Blue Hawaii is a classic cocktail that is distinct from the Blue Hawaiian cocktail (prepared from the cream of coconut).

Serves 1 | Prep. Time 5 minutes

Ingredients

  • ¾ ounce vodka
  • ¾ ounce light rum
  • ½ ounce blue curacao
  • 3 ounces pineapple juice
  • 1 ounce sweet and sour mix
  • Cocktail umbrella or pineapple wedge to garnish

Directions

  1. Add the listed ingredients to an ice-filled cocktail shaker.
  2. Shake vigorously to mix well.
  3. Add crushed or pebbled ice to a hurricane glass.
  4. Strain the mixture into the hurricane glass.
  5. Garnish with a cocktail umbrella or pineapple wedge.

 

B–52

This epic layered-shot cocktail is a one-of-a-kind combination of coffee liqueur, Grand Marnier, and Irish cream. This drink is called a layered shot cocktail because, when prepared in an ideal manner, it has three distinct layers. Head bartender Peter Fich of the Banff Springs Hotel in Alberta is believed to be the creator; however, the exact origin of the B–52 is not well-documented.

Serves 1 | Prep. Time 5 minutes

Ingredients

  • ⅓ ounce coffee liqueur
  • ⅓ ounce Irish cream liqueur
  • ⅓ ounce Grand Marnier liqueur

Directions

  1. Pour the coffee liqueur into a shot glass.
  2. Carefully pour the Irish cream liqueur on top; this will create two layers.
  3. Create the third layer by pouring the Grand Marnier on top.

 

Monte Carlo

The Monte Carlo made its first print appearance in 1948 in The Fine Art of Mixing Drinks by David Embury. This simple yet widely popular drink is prepared using just three ingredients: rye, Benedictine, and bitters, with a cherry or lemon peel to garnish. The Monte Carlo is basically a Manhattan variant with the sweet vermouth being replaced with Benedictine. Many also call it an improved version of the well-known whiskey cocktail.

Serves 1 | Prep. Time 5 minutes

Ingredients

  • 2¼ ounces rye whiskey
  • ½ ounce Benedictine
  • 1 dash Peychaud’s bitters
  • 1 dash Angostura bitters
  • Cherry or lemon peel for garnish

Directions

  1. Add the listed ingredients to an ice-filled mixing glass.
  2. Stir for 15–20 seconds.
  3. Strain and pour into a whiskey glass or cocktail glass.
  4. Garnish with a lemon peel or cherry.

 

White Lady

The White Lady is one of the most popular sour drinks. Also known as a Chelsea Sidecar or Delilah, the White Lady is a sidecar cocktail but prepared from gin instead of brandy. The White Lady is traditionally served in a Martini cocktail glass. It was created at Ciro’s Club in London by Harry MacElhone in 1919. However, Harry Craddock claimed to have invented this drink first.

Serves 1 | Prep. Time 5 minutes

Ingredients

  • 2 ounces gin
  • ½ ounce orange liqueur
  • 1 egg white
  • ½ ounce fresh lemon juice

Directions

  1. Add the listed ingredients to an ice-filled cocktail shaker.
  2. Shake vigorously until condensation forms.
  3. Strain the mixture into a cocktail glass.

 

Zombie

The Zombie is prepared from fruit juices, liqueurs, and different varieties of rums. Donn Beach, the founding father of tiki culture, created this drink in 1934 at the Beachcomber restaurant as a hangover cure for his customers. Soon afterward the New York World’s Fair of 1939 popularized the Zombie on the East Coast.

Serves 1 | Prep. Time 5 minutes

Ingredients

  • 1½ ounces golden rum
  • 1½ ounces Jamaican rum
  • 1 ounce Demerara rum
  • ½ ounce Falernum
  • ⅛ teaspoon Herbsaint or Pernod
  • ½ ounce Donn’s mix (recipe below)
  • ¾ ounce lime juice
  • 1 teaspoon grenadine
  • 1 dash Angostura bitters
  • 6 ounces crushed ice

Directions

  1. Add all the ingredients to a blender in order.
  2. Blend for 5 seconds at high speed.
  3. Strain into a cocktail or Old Fashioned glass.
  4. Garnish as desired.

Donn’s Mix:

  1. In a saucepan, heat 1 cup water, 1 cup sugar, and 3 crushed cinnamon sticks over medium heat. Stir until the sugar dissolves and then cool down.
  2. Measure the quantity of syrup; add twice as much grapefruit juice as you have syrup.
  3. Combine and use as required.

 

 

**These recipes and more can be found in Louise Davidson’s Vintage Cocktails and Drinks: Forgotten Cocktails and Retro Spirits Recipes for Home Mixologists. To get your own copy, click on the cover or here.

To download a copy of the featured recipes, click here.

Delicious and Festive Classic Christmas Recipes!

Book Name : Delicious and Festive Classic Christmas Recipes!
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Prepare a Memorable Christmas Dinner Feast with Delicious Recipes! Kitchen-Tested Classic and New Recipes for the Holidays or Any Special Occasion!

All American Roasted Turkey with Gravy and Cranberry

Servings: 10 | Preparation time: 30 minutes | Cooking time: 3 hours and 30 minutes

Ingredients

  • 12 lb turkey
  • 1 ½ tsp of garlic powder
  • 1 tsp of cayenne pepper
  • 1 tbsp of smoked paprika
  • 1 tsp of thyme
  • 1 ½ tsp of onion powder
  • 1 tbsp of salt
  • 1 ½ tsp of pepper
  • 1/3 cup of olive oil

Preparation

  1. Preheat the oven to 325°F.
  2. Prepare the turkey for baking. Clean out the inside, and remove any pin feathers that were left. Discard the organs, giblets, and any other debris left in the cavity.
  3. Place the turkey in a roasting pan, and set aside.
  4. In a small bowl, whisk together the onion powder and garlic powder.
  5. Fold in the cayenne pepper, paprika, and thyme.
  6. Whisk in the salt and ground pepper. Mix until it is well blended.
  7. Rub the spices under the skin of the turkey. Sprinkle some in the turkey’s cavity and then the remaining on the skin of the turkey.
  8. Place in the refrigerator, and allow it to marinate overnight.
  9. Remove from the refrigerator, and drizzle the olive oil over the skin of the turkey.
  10. Cover with aluminum foil, and place in the preheated oven.
  11. Bake for 3 to 3 ½ hours or until the thickest part of the thigh reaches an internal temperature of 180°F on a meat thermometer.
  12. Remove from the oven, and allow the turkey to stand for 30 minutes.
  13. Carve, and serve warm.

Quick and Easy Turkey Gravy

Yields: about 2 cups | Preparation time: 20 minutes | Cooking time:10 minutes

Ingredients

  •  All the turkey pan drippings, at least 1 cup
  • 4 tbsp of butter (or duck fat for added flavor)
  • 4 tbsp all-purpose flour
  • 1 1/2 cups of chicken broth
  • Salt and freshly ground pepper

Preparation

  1. While the turkey is resting, it’s the perfect time to prepare your gravy.
  2. Scrap all the bits and pieces from the bottom of your roasting pan with a wooden spoon to get the most flavor.  Place the drippings, bits, and pieces included, in a measuring cup. Skim off any excess fat with a spoon. Make sure you have at least 1 cup of turkey broth.
  3. If you do not have 1 cup of broth, just add some hot water.  If you have more than 1 cup, just reduce your chicken broth quantity accordingly.  Set aside.
  4. In a large saucepan, melt the butter on medium-high heat.
  5. When the butter is melted, reduce the heat to medium-low, and add the flour. Whisk the butter and flour together until you obtain a thick paste.
  6. Add the turkey drippings to the saucepan. Increase the heat to high, and bring to a boil. Whisk continuously until the gravy thickens and there are no more lumps, about 2-3 minutes. Reduce the heat to medium-low, and add the chicken broth, little by little.  Continuously whisk the gravy until you have the desired consistency, about 5-7 minutes.
  7. Season the gravy with salt and freshly ground pepper to taste.
  8. Keep the gravy warm until you are ready to serve by letting it rest on low heat.
  9. When ready to serve, stir the gravy, and place it in a gravy boat.

Note 1: If you like your gravy silky and smooth, strain it before placing it in a gravy boat to remove all the bits and pieces from the turkey drippings.

 Note 2: If your gravy thickens quickly, just add additional broth until you obtain the desired consistency.

 Note 3: If you would like to add extra flavor to your gravy, you can replace ½ cup of chicken broth with ½ cup of white wine, bourbon, or sherry. You can also add some of your favorite herbs like thyme or rosemary.  

Classic Cranberry Sauce

Servings: 12 | Preparation time 5 minutes | Cooking time: 15 minutes

 Ingredients

  •  12 oz.  of fresh cranberry
  • ½ cup of freshly squeezed orange juice
  • 1 tsp of orange zest
  • 1 cup white sugar

 Preparation

  1.  Wash the cranberries under cold running water.
  2. Place the orange juice, orange zest, and sugar in a saucepan.
  3. Cook on medium heat, while continuously stirring until the sugar is well dissolved, about 2-3 minutes.
  4. Add the washed cranberries. Cook for another 10-12 minutes. The cranberries should start popping.
  5. Remove from heat. Stir a few times, and put the cranberry sauce in a serving bowl. Let the sauce cool completely before serving. The sauce will thicken as it cools down.
  6. Serve with your favorite poultry entrées like turkey, goose, or duck

Note: If you like your cranberry sauce more tart than sweet, just reduce the sugar quantity to ½ cup.

Prunes and Pecan Stuffing

I prefer stuffing cooked as a side dish casserole rather than baking it in the turkey. Prunes give it a sweet touch while pecans add a nice crunchy element. This stuffing is a basic recipe to which you can add your favorite meats like pork sausages, minced cooked pork, or cooked turkey giblets.

Servings: 8-10 | Preparation time: 15 minutes | Cooking time: 55 minutes

 Ingredients

  •  2 celery stalks
  • 1 loaf white country-style bread
  • 1 onion
  • 1/3 cup fresh parsley leaves
  • 2 tbsp fresh sage leaves
  • 2 tsp poultry seasoning
  • 2 tbsp vegetable oil
  • 1 cup pitted dry prunes
  • 1 cup pecans, toasted and chopped
  • 4 cups low sodium chicken broth
  • 1 tsp salt
  • 1 tsp freshly ground pepper
  • 1 ¼ cup hot water

 Preparation

  1.  Preheat the oven to 350°F.
  2. In a medium-sized bowl, combine the prunes and the hot water. Allow them to soak while you prepare the rest of the ingredients.
  3. Place a skillet on the stove, and set the temperature to medium. Add the oil, and heat completely.
  4. Wash, peel, and chop the onions. Wash and chop the celery. Add both vegetables to the skillet.
  5. Fold in the salt and pepper and stir in the poultry seasoning.  Sauté the vegetables until they are soft, about 6 to 7 minutes. Remove from heat, and place in a large bowl.
  6. Drain the prunes, but keep the water. Place the prunes into the bowl with the vegetables. Toss.
  7. Chop the pecans so you have coarse pieces. Add to prune mixture.
  8. Wash and chop the sage and parsley, and mix with the prunes.
  9. Cut the bread into small ½-inch cubes. Toss with the prune mix.
  10. Pour the chicken broth into the prune mixture, and mix until it is wet. If you find the dressing dry, mix in a small amount of the prune water.
  11. Grease a 9 x 12” baking dish. Turn the dressing into it.
  12. Place in the oven, and bake for 30 minutes or until the top is golden brown.

Creamy Green Bean Casserole

Serves: 8 | Preparation time: 20 minutes | Cooking time: 60 minutes

Ingredients

  • 2½ pound fresh green beans
  • 8 strips bacon, diced
  • ½ small yellow onion, diced
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon white sugar
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ¾ cup heavy cream
  • ¾ cup milk
  • ½ cup shredded cheddar cheese

Preparation

  1. In a large saucepan set on medium-high, steam the green beans until just cooked, about five minutes. A crunch should remain. Place green beans in a bowl of ice and cold water to stop the cooking process. Using a strainer, drain the beans. Set aside.
  2. Over medium-high heat, in a large and oven-proof skillet, such as an iron-cast pan, sauté the bacon for 4-5 minutes until golden. Remove the bacon, and place it on a plate covered with a paper towel. Pat dry to remove excess fat.
  3. Preheat the oven to 350ºF.
  4. Reduce the heat to medium.
  5. Add the onions to the skillet, and sauté the onions in the bacon drippings for 1-2 minutes until they become fragrant and tender.
  6. Melt the butter in the skillet. Add flour, sugar, salt, pepper, and stir until smooth.
  7. Add the cream and milk, and cook until the sauce thickens about 4 or 5 minutes. Remove from heat. Add green beans and bacon. Stir to coat.
  8. Sprinkle the cheese over the green beans evenly. Transfer to an oven-proof serving dish.
  9. Place in the oven. Bake for 20-25 minutes or until the cheese is melted and bubbly.
  10. Serve warm.

 

Fluffy Make-Ahead Mashed Potato

Serves: 10 | Preparation time: 10 minutes | Cooking time: 60 minutes

Ingredients

  • 12 Yukon gold potatoes
  • 1 tbsp salt
  • ½ cup butter, divided
  • 1 cup cream cheese, at room temperature
  • 1 cup sour cream
  • 1 tsp dry chives or 1 tbsp chiseled fresh chives
  • Salt and freshly ground black pepper
  • ¼ cup breadcrumbs

Preparation

  1. Wash, peel, and quarter the potatoes.
  2. Generously oil a two-quart ramekin or oven-proof casserole
  3. Place the potatoes in a large saucepan filled with cold water with one tablespoon of salt. Bring to a boil on the stove, and cook covered until the potatoes are fork-tender, about twenty to thirty minutes
  4. When the potatoes are cooked, drain them, and place them back in the saucepan on the stove, and cook for 30 seconds to a minute over medium heat to dry them out. Cut up half of the butter into pieces before adding it to the potatoes. Mash them using a potato masher.
  5. Add the cream cheese and the sour cream. Using an electric hand blender or mixer, whip the potatoes until they are light and fluffy, about 2 to 3 minutes. Do not over mix as they can become gooey. Season with salt and freshly ground pepper to taste. Stir in the chives.
  6. Place the whipped potatoes in the casserole.
  7. Melt the quarter cup of butter remaining in the microwave in a small mixing bowl. Add the breadcrumbs and combine well. Sprinkle the buttery crumbs over the potatoes. The casserole can be placed in the refrigerator for up to 2 days before use. Tightly cover the casserole with a plastic wrap or a tight lid.
  8. To warm up, let the casserole stay at room temperature for 20 to 30 minutes before placing it uncovered in the oven.
  9. In the meantime, preheat the oven to 350ºF. Place the potatoes in the oven for thirty minutes until they are well heated through and crumbs are golden brown.

 

Traditional Christmas Steamed Pudding

Serves: 8 | Preparation time: 30 minutes | Cooking time: 8 hours 

Ingredients

  • ½ cup butter, at room temperature, plus some more for greasing
  • 1 cup dark brown sugar
  • ½ cup cake flour
  • 1 tsp all-spice
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 2 eggs
  • 2 cups breadcrumbs
  • 1 cup Sultanas raisins
  • 1 cup golden raisins
  • ½ cup currants
  • ¼ cup candied citrus fruits
  • ½ cup blanched almonds, chopped
  • 1 apple, cored, peeled, and grated
  • 1 zest of a whole lemon
  • ⅔ cup dark rum

Preparation

  1. You will need a 2 pint/5 cups capacity basin bowl or 2-1 pint/2 ½ cups capacity basin bowls.
  2. Cut a parchment paper circle to fit the bottom of the pudding bowl. Grease the inside of the bowl with butter.
  3. Cream the butter in a bowl of an electric mixer at medium-high speed. Add the sugar, and mix for two minutes.
  4. Add the flour, eggs, and spices. Beat until well combined. Add dry fruits, lemon zest, breadcrumbs, and dark rum. Beat until well blended.
  5. Place the batter into the bowl. Cover the bowl with parchment paper on the top of the bowl. It should fit just the inside. Place a double layer of foil paper over the entire bowl.
  6. Attach a kitchen string around the pudding-like when placing a ribbon around a gift box. Leave enough string on top so you can lift it from the boiler.
  7. Place a double boiler on the stove over medium heat. The double boiler should be large enough to place the pudding bowl in it. When the water is simmering, reduce the heat to low, and place the pudding in. Steam the pudding for 6 hours. Check the boiler often, and fill it with additional boiling water as needed to compensate for evaporation.
  8. When the pudding is cooked, remove it from the double boiler. Carefully remove the foil paper and parchment paper on top of the pudding. Let it cool completely. Replace both the parchment paper and the double layer of foil so the pudding is ready to reheat.
  9. To serve, reheat the pudding in the same fashion in the double boiler for two hours. Remove the foil and parchment paper and reverse the pudding on a serving plate. Let it stand for 6 to 8 minutes before removing the bowl. Be careful as steam will come out of the pudding.

Note: this steamed Christmas pudding can be made up to 3 weeks before reheating and serving. Just keep it in a dry cool place.

 

**These recipes and more can be found in Sarah Spencer’s Christmas Feast Cookbook: The Very Best Classic and New Recipes. To get your copy, click on the cover or here.

To download a copy of the featured recipes, click here.

Delicious and Easy Homemade Edible Holiday Gifts!

Book Name : Delicious and Easy Homemade Edible Holiday Gifts!
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Give from the Heart with Personalized Homemade Edible Gifts this Holiday Season! In just a few minutes, you can prepare elegant and classic edible gifts! Your friends and family will love you for it!

Cranberry Panettone Mix

Prep Time: 10 minutes | Cook Time: none | Serves: 10

Ingredients

  • 1 cup dried cranberries
  • ½ cup candied orange peel
  • 1 tablespoon lemon zest
  • ½ cup raisings
  • ½ cup dried apricots, chopped
  • ½ cup candied ginger, chopped
  • ½ cup white sugar
  • 3 ½ cups flour
  • 1 tablespoon dry yeast
  • ½ cup sugar
  • 1 large jar, approximately 2 quarts

Directions

  1. Combine the flour, yeast, and sugar in a bowl and mix well. Place in the bottom of your jar.
  2. Next add the remaining ingredients in layers upon each other and seal tightly.

Instructions to include with the gift

  • Empty the contents of the jar into a large bowl.
  • Combine 1 cup milk, ½ cup butter, 1 teaspoon orange extract, and 2 tablespoons of honey into a sauce pan and heat over low heat until butter is melted.
  • Add to the jarred mix, along with two eggs. Mix well. Cover and let rise for 1 hour.
  • For a traditional Panettone, line two empty coffee cans with parchment paper and add the dough in equal amounts to each before setting aside to rise for an additional hour.
  • Preheat the oven to 350°F/177°C.
  • Place the cans in the oven and bake for approximately 1 hour.
  • Let cool before removing from the cans and serving.

 

Salted Caramel Sauce

Prep Time: 5 minutes | Cook Time: 15 minutes | Serves: 12

Ingredients

  • 1¼ cups white sugar
  • ½ cup salted butter, cubed
  • ½ cup heavy cream
  • 1 teaspoon salt
  • 8-ounce glass jar or bottle

Directions

  1. Add the sugar to a heavy sauce pan and heat over medium. Stir constantly until sugar begins to liquefy and turns an amber brown. Take care not to burn or scorch the sugar.
  2. Add in the cubed butter and continue stirring until butter is melted.
  3. Slowly add in the heavy cream and stir until mixture comes to a boil. Let boil for one minute before removing from heat and adding in the teaspoon of salt.
  4. Let cool slightly but not completely before transferring into the gifting jar or bottle.
  5. Include instructions to store the sauce in the refrigerator and heat gently when ready to use.

 

Old South Pralines

Prep Time: 10 minutes | Cook Time: 10 minutes | Serves: makes 24 large pralines

Ingredients

  • 1 cup brown sugar
  • 1½ cups white sugar
  • ½ cup salted butter
  • ½ cup milk or heavy cream
  • 1 teaspoon vanilla extract
  • ½ teaspoon maple extract
  • ½ teaspoon salt
  • 1½ cups pecans, chopped

Directions

  1. Line a baking sheet with parchment paper.
  2. In a large sauce pan, combine all of the ingredients and heat over medium-high heat, stirring frequently until boiling.
  3. Let boil for several minutes, stirring continuously, until temperature registers 240°F/116°C on a candy thermometer.
  4. Remove from heat and continue stirring until the mixture begins to thicken and take on a bit of a grainy texture.
  5. Drop by spoonfuls onto the parchment-lined baking sheets and let cool completely.

 

Gingerbread Loaf

Prep Time: 10 minutes | Cook Time: 50 minutes | Serves: 12

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ginger
  • 1½ teaspoons nutmeg
  • 1 teaspoon salt
  • ¼ cup white sugar
  • ½ cup molasses
  • ½ cup unsalted butter, softened
  • 2 eggs
  • 2 teaspoons pure vanilla extract
  • 1 cup buttermilk
  • ½ cup walnuts, chopped

Directions

  1. Preheat the oven to 350°F/177°C and lightly oil a bread pan.
  2. In a bowl, combine the flour, baking soda, ginger, nutmeg, and salt. Stir to blend.
  3. In another bowl, combine the white sugar, molasses, butter, eggs and vanilla. Beat on low to medium speed until well blended.
  4. To the sugar mixture, add the flour and buttermilk in an alternating pattern, stirring until just blended after each addition.
  5. Fold in the walnuts and add the batter into the bread pan.
  6. Place in the oven and bake for 50-55 minutes.
  7. Let cool slightly before removing from pan.

 

Bourbon Infused Cherries

Prep Time: 5 minutes | Cook Time: 5 minutes | Serves: 20

Ingredients

  • 2 cups whole, fresh cherries
  • 1 cup good quality bourbon
  • ½ cup brown sugar

Directions

  1. Clean cherries and pack them into a jar.
  2. Place the bourbon and brown sugar in a saucepan and heat over low heat, stirring until sugar is completely dissolved. Remove from heat.
  3. Pour the bourbon over the cherries and seal tightly.
  4. Refrigerate until ready to use.

 

 

***These recipes and more can be found in Louise Davidson’s Easy Homemade Edible Holiday Gifts. Click here or on the cover to get your copy now!

To download and print a copy of the recipes, click here.

Sweet Holiday Recipes from Around the World!

Book Name : Sweet Holiday Recipes from Around the World!
Buy Now

Share the joy of the holidays with friends and family this season with some sweet treats from around the world. The holidays will never taste so good!

Brunsli Cookies – Swiss Almond-Chocolate Spice Cookies

Serves: 8–12 (Yield: about 2 dozen) | Preparation Time: 20 minutes plus 1 hour refrigeration | Cooking Time: 15 minutes

Ingredients

  • 2 large egg whites
  • 1 cup bittersweet chocolate, coarsely chopped
  • 2 cups almond flour
  • 1 ½ cups sugar, plus more for sprinkling
  • 1 ½ teaspoons cinnamon
  • ½ teaspoon ground cloves

Directions

  1. In a clean, grease-free bowl, beat the egg whites until they are slightly frothy. Set them aside.
  2. Combine the chocolate, flour, sugar, and spices; mix well.
  3. Pour the egg whites into the chocolate mixture and mix to form a dough.
  4. Shape the dough into a ball and flatten it into a thick disc.
  5. Wrap with plastic wrap and refrigerate for one hour.
  6. Line two baking sheets with parchment paper.
  7. Sprinkle the work surface with sugar and roll out the dough to a ½-inch thickness.
  8. Cut the cookies into desired shapes, and arrange them on baking sheets.
  9. Let air dry for 30 minutes.
  10. Meanwhile, preheat the oven to 300°F.
  11. Bake until the cookies just begin to puff (about 15 minutes). The cookies will harden as they cool, and they will be too tough if overbaked.
  12. Let cool to set.

 

Lenguas de Gato – Delicate Butter Cookies from the Philippines

Serves: 15 (Yield: about 60) | Preparation Time: 30 minutes | Cooking Time: 7 minutes

Ingredients

  • 1 cup all-purpose flour
  • ¼ teaspoon salt
  • ½ cup butter, softened
  • ⅔ cup plus 2 tablespoons sugar
  • 1 egg white
  • 1 whole egg
  • ¼ teaspoon vanilla

Directions

  1. Preheat the oven to 325°F. Line a baking sheet with parchment paper or Silpat mat (this is highly recommended for this type of cookie).
  2. Sift the flour and salt into a bowl. Set it aside.
  3. In a separate bowl, cream the butter and sugar together.
  4. At slow speed, mix the eggs and vanilla into the butter mixture.
  5. Add the flour and salt mixture, and combine until smooth.
  6. Transfer the batter to a piping bag with a plain tip, and pipe 2-inch long strips onto the lined baking sheet.
  7. Bake until browned at the edges (about 7 minutes).
  8. Immediately transfer to wire rack, and let the cookies cool completely.

 

Kurisumasu Keki – Japanese Christmas Cake

Serves: 8 | Preparation Time: 45 minutes | Cooking Time: 20–25 minutes

Ingredients

For the cake:

  • 3 large eggs
  • 1 tablespoon unsalted butter
  • 1 tablespoon milk
  • ½ cup sugar
  • ¾ cup cake flour, sifted

For the syrup:

  • 2 tablespoons sugar
  • 3 tablespoons water
  • ½ teaspoon almond extract
  • 1 tablespoon kirsch (optional)

For the frosting:

  • 1 ⅔ cups whipping cream, chilled (not frozen)
  • Confectioners’ sugar, for dusting
  • 3 tablespoons sugar
  • 1 pound strawberries, sliced vertically (leave the best-looking pieces unsliced)

Directions

  1. Preheat the oven to 325°F. Line the bottom and sides of a cake pan with parchment paper.
  2. Prepare a saucepan or pot and 2 metal or heat-proof bowls that fit snugly over it. Crack the eggs into one bowl. In the other, place the milk and butter.
  3. Fill the saucepan with water, just under half full, and bring it to a boil. Reduce the heat, but keep it hot.
  4. Meanwhile, beat the eggs with a wire whisk or hand mixer at low speed. Add the sugar and beat for a few more seconds to incorporate.
  5. Place the bowl over the pot with boiling water, and continue beating the eggs at high speed until they’re light, fluffy and warm (about 1–2 minutes).
  6. Remove the warmed egg mixture from the heat. Place the butter with milk over the hot pot. Turn off the heat, but leave the bowl until the butter begins to melt, and then remove it from the pot.
  7. While the milk is warming, continue beating the warm eggs until soft peaks begin to form.
  8. Gradually add the sifted flour, folding it in gently.
  9. Whisk the melted butter in milk and gradually fold it into the batter until it’s well incorporated.
  10. Pour the batter into a cake pan, and spread it with a spatula. Lift the pan slightly and drop it a couple of times on a level surface to break any air bubbles in the batter.
  11. Bake until toothpick inserted in the center comes out clean (about 20–25 minutes).
  12. Flip the pan upside down on a wire rack. Let it cool completely.
  13. While the cake is cooling, whisk the syrup ingredients together in a bowl and set them aside.
  14. Loosen the sides of the cake with a knife and remove it from the pan.
  15. Cut the cake in half horizontally and brush inside with syrup, moistening thoroughly. (This cake dries easily so it needs to be soaked in syrup.)
  16. Meanwhile, prepare the toppings. Set aside the best-looking strawberries for decorating the cake. Cut the others lengthwise. Pat them dry with paper towels.
  17. Place the whipping cream in a bowl over another bowl filled with ice. Gradually add the sugar while whipping, until stiff peaks form.
  18. Spread whipped cream over the bottom layer and then add a layer of strawberry slices. Add another layer of cream.
  19. Place the other cake half on top and cover the whole cake with cream.
  20. Decorate using reserved whole strawberries, and dust with confectioners’ sugar.
  21. Chill well before serving.

 

Rum Cake – Spiced Rum Fruitcake from Jamaica

Serves: 24–30 | Preparation Time: 30 minutes plus 24 hours soaking time | Cooking Time: 60–90 minutes

Ingredients

For the cake:

  • 3 cups all-purpose flour
  • 3 teaspoons baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon allspice
  • 1 cup breadcrumbs
  • Zest of 1 lime, finely grated
  • 1 cup butter
  • 2 cups sugar
  • 12 eggs
  • 2 teaspoons rose water
  • ½ cup sherry or brandy
  • 2 teaspoons vanilla
  • 3 tablespoons burned sugar syrup
  • 4 cups fruit mix

For fruit mix:

  • 2 ¾ cups raisins, minced
  • 2 ⅔ cups prunes, minced
  • 2 ¾ cups currants, minced
  • 1 teaspoon ground nutmeg
  • Red cooking wine, as needed
  • White rum, as needed

Directions

  1. Prepare the fruit mix 1 day to 1 month in advance. Place the fruit and ground nutmeg in a jar or large non-reactive container, and cover it with wine and rum. Let it soak until ready to use. Leftovers can be stored for future use.
  2. Preheat the oven to 300°F. Line, grease, and flour 2 8-inch round baking pans.
  3. Prepare the cake. Sift together the flour, baking powder, salt, cinnamon, and allspice. Whisk in the breadcrumbs and zest.
  4. In a large bowl, beat the butter and sugar together until light and creamy.
  5. In a separate bowl, beat the eggs until light and fluffy (about 10 minutes). Fold in the rose water, sherry, and vanilla.
  6. Pour the egg mixture into the butter mixture, folding well.
  7. Fold in the burnt sugar syrup and 4 cups of fruit mix.
  8. Mix in the sifted dry ingredients until a wooden spoon can stand upright when stuck in the middle of the mixture. If not, gradually add more flour.
  9. Fill a baking pan with water and place it in the oven. This is to keep the cake from drying out while baking. Check that the water does not all evaporate during baking.
  10. Fill the greased pans with batter and bake until a knife inserted in the center comes out clean or with just a few crumbs stuck to it (1 – 1 ½ hours). Baking time is variable, so the cake needs to be checked from time to time.
  11. Remove the cake from the oven and let it stand 10 minutes. Remove it from the pans and place them on wire racks to cool completely.
  12. Wrap the cakes in aluminum foil to store. Drizzle now and then with red cooking wine or rum to keep them moist.

 

Cozonac – Sweet Bread with Walnut Filling from Romania

Serves: 4 | Preparation Time: 1 hour | Cooking Time: 50-60 minutes

Ingredients

  • 1 ¼ cups milk, scalded and divided, hot

For the scalded flour:

  • ⅓ cup plus 1 tablespoon all-purpose flour
  • 3 tablespoons fresh yeast
  • ½ teaspoon sugar

For the dough:

  • 4 egg yolks
  • ½ teaspoon salt
  • ½ cup sugar
  • 1 tablespoon vanilla sugar
  • 1 teaspoon lemon zest
  • 1 tablespoon rum
  • 1 ½ tablespoons vegetable oil
  • ½ cup butter, melted, divided
  • 3 ⅔ cups all-purpose flour

For the filling:

  • 2 egg whites
  • ½ cup sugar
  • 2 tablespoons cocoa powder (optional)
  • ½ teaspoon lemon zest
  • 1 tablespoon rum
  • ⅔ cup toasted walnuts, ground to a powder
  • Other optional fillings: diced Turkish delight or raisins (presoaked in hot water and drained)

Directions

For the scalded flour

  1. Place the flour  to be scalded in a large bowl. Carefully scoop out ⅓ cup plus 1 tablespoon of the hot scalded milk, and pour it over the flour. (Set the rest of the milk aside to cool.)
  2. Mix until a smooth paste forms. Set it aside to cool.
  3. Meanwhile, combine the yeast and sugar in a small bowl, mixing until it becomes liquid.
  4. Add the yeast mixture to the cooled scalded flour (if the mixture is too hot, it will kill the yeast) and mix well.
  5. Cover with a towel or plastic wrap, and let it rise until doubled in volume (about 15–20 minutes).

For the dough

  1. Combine the egg yolks and salt, beating lightly.
  2. Stir in the sugars, lemon zest, rum, oil, and half the melted butter.
  3. Pour the mixture into the yeast-flour mixture and combine well.
  4. Stir in remaining (cooled) milk.
  5. Sift the flour over the mixture and mix until incorporated.
  6. Knead the dough while it is still in the bowl. Bring the sides to the center with your fist until the dough begins to separate slightly from the bowl (about 15 minutes). The dough will still be very sticky at this point.
  7. Add the remaining butter and continue kneading to incorporate and until the dough is slippery.
  8. Cover, and let it proof until doubled in volume (about 15–20 minutes).

For the filling

  1. Place the egg whites in a clean, grease-free bowl and whisk until stiff peaks are formed.
  2. Gradually add the sugar, cocoa, lemon zest (optional) and rum, whisking after each addition.
  3. Gently fold in the walnuts.

To assemble the loaf

  1. Preheat the oven to 375°F. Grease or butter two loaf pans.
  2. Place the dough on a floured surface and roll out into an ⅛-inch-thick rectangle, about 12–14 inches wide.
  3. Sprinkle with Turkish delight or raisins, if using. Press down with a rolling pin to embed.
  4. Spread the dough evenly with filling, leaving about ¾ inch free around the edge.
  5. Cut the dough into two equal parts.
  6. Roll up one part and place it, seam down, in a prepared pan, tucking in the ends. Do the same with the remaining dough.
  7. Place the pans in a warm place and let the dough rise for about 10 minutes.
  8. Cover loosely with aluminum foil and bake until golden brown (about 50–60 minutes).
  9. Remove the bread from the pans and wrap it with thick kitchen towels.
  10. Let the loaves cool before slicing.

 

 

***These recipes and more can be found in Sarah Spencer’s Holiday Baking: Traditional Baking Recipes from Around the World. To get your own copy, click on the cover or here.

 To download a copy of the featured recipes, click here.

Scrumptious Christmas Cookie Recipes!

Scrumptious Christmas Cookie Recipes!

Book Name : Scrumptious Christmas Cookie Recipes!
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Bake delicious holiday cookies with easy step-by-step recipes! With these 5 delicious Christmas cookie recipes to choose from, you will find your new favorites in no time! They are wicked good!

Divinity Cookies

Makes 40 | Prep time 10 minutes | Baking time 10 minutes

Ingredients

  • 1 cup butter, softened
  • 1 cup granulated sugar
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ¾ teaspoon baking soda
  • 1 teaspoon cinnamon
  • Pinch of salt
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup cinnamon chips, finely chopped

Directions

  1. Preheat the oven to 350°F (180°C).
  2. In a large mixing bowl, mix the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
  3. In another bowl, mix the butter and granulated sugar until creamy and fluffy.
  4. Stir in the eggs and mix in the vanilla.
  5. Fold the dry ingredients into the wet ingredients and form a dough.
  6. Mix in the cinnamon chips.
  7. Add spoonfuls of the dough onto a baking sheet lined with parchment paper.
  8. Make crisscross incisions in the cookies with a fork.
  9. Bake in the oven for about 10 minutes.
  10. Let cool completely on the baking sheets before serving.

Nutrition (per serving)

Calories 85, fat 4.8 g, carbs 9.9 g, sugar 5 g, Protein 0.9 g, sodium 63 mg

 

Quick and Easy Gingerbread Man Cookies

Makes 30 | Prep time 25 minutes | Chill time 1-2 hours | Baking time 12 minutes

Ingredients

  • 1 (3½-ounce) package cook-and-serve butterscotch pudding mix
  • ½ cup butter
  • ½ cup light brown sugar
  • 1 large egg
  • 1½ cups all-purpose flour
  • ½ teaspoon baking soda
  • 1½ teaspoons ground ginger
  • 1 teaspoon ground cinnamon

Royal icing

  • 4 cups powdered sugar
  • 3 tablespoons meringue powder
  • 10 tablespoon water, at room temperature, more if needed
  • Coloring food gels in red, and green (optional)

Directions

  1. In a large mixing bowl, mix the flour, pudding mix, baking soda, ground ginger, and cinnamon. Set aside.
  2. In another bowl, beat the butter and brown sugar together until fluffy and creamy. Stir in the egg.
  3. Fold the dry ingredients into the wet ingredients and form a soft dough.
  4. Cover the dough with plastic wrap and refrigerate for 1-2 hours.
  5. Preheat the oven to 350°F (180°C).
  6. On a lightly floured working surface, roll out the dough. Cut the cookies with gingerbread man cookie cutters. Arrange them onto a baking sheet lined with parchment paper.
  7. Bake in the oven for about 10-12 minutes.
  8. Let cool completely on the baking sheets.
  9. To make the royal icing, fit the whisk on an electric mixer. Beat the powdered sugar, meringue powder, and 10 tablespoons of water on high speed for 2 minutes. Adjust consistency with more water, 1 tablespoon at a time or it’s too thin, add some powdered sugar. If desired, add some of the royal icing to clean bowls to make red and green colors. Add a few drops of the coloring gel.
  10. Decorate with cookies with royal icing as desired.

Nutrition (per serving)

Calories 62, fat 3.3 g, carbs 9.8 g, sugar 2.4 g, Protein 0.9 g, sodium 171 mg

 

Snowball Cookies

Makes 30 | Prep time 15 minutes | Chill time 1 hour | Baking time 10 minutes

Ingredients

  • 1 cup butter, softened
  • ½ cup powdered sugar
  • Pinch of salt
  • 2 teaspoons vanilla extract
  • 2¼ cups all-purpose flour
  • 1 cup pecans, finely chopped
  • ½ cups powdered sugar for rolling

Directions

  1. In a large mixing bowl, cream the butter with powdered sugar.
  2. Stir in the vanilla.
  3. Fold in the flour, salt, and chopped pecans.
  4. Cover the dough in plastic wrap and refrigerate for 1 hour.
  5. Preheat the oven to 350°F (180°C).
  6. Form small balls out of the dough and arrange the cookies on a baking sheet lined with parchment paper.
  7. Bake in a preheated oven at 350°F (180°C) for 10–12 minutes.
  8. Let cool slightly and roll twice in powdered sugar while still warm.
  9. Store in a cookie tin box or cookie jar and serve when needed.

Nutrition (per serving)

Calories 161, fat 11.2 g, carbs 14.2 g, sugar 6.2 g, Protein 1.8 g, sodium 48 mg

 

Glazed Italian Christmas Cookies

Makes 60 | Prep time 15 minutes | Chill time 2 hours | Baking time 25 minutes

Ingredients

  • ½ cup butter
  • 2 cups white sugar
  • 4 large eggs
  • 3 tablespoons baking powder
  • 2 tablespoons pure vanilla extract
  • 2 tablespoons pure almond extract
  • 4 cups flour

Frosting

  • 2 cup icing sugar
  • ½ cup milk
  • 1 teaspoon almond pure extract
  • Food coloring, if desired
  • Sugar sprinkle for decoration, if desired

Directions

  1. With an electric mixer, cream the butter and the sugar until smooth.
  2. Add the eggs one by one, beating at medium speed.
  3. Add the baking powder and vanilla and almond extract.
  4. Gradually add the flour one cup at a time. Mix until you have a ball of firm dough.
  5. Split the dough in two, and form two balls. Wrap in plastic wrap, and chill dough in the refrigerator for 2 hours.
  6. Preheat the oven to 375°F, and place the oven rack in the middle position.
  7. Place one of the dough balls on a lightly floured surface. Roll out the dough to ¼” thick. Cut the cookies out using Christmas-shaped cookie cutters. Keep the second dough balls in the refrigerator until you are ready to use it.
  8. Place the cutout cookies on ungreased cookie sheets lined with parchment paper.
  9. Place in the preheated oven, and bake for 8-10 minutes, until the edges of the cookies start to brown.
  10. Remove from the oven, and let the cookies rest for 10 minutes before placing them on a wire rack. Let cool down completely before glazing them.
  11. While the cookies are cooling down, you can prepare the glaze. In a small bowl, place the icing sugar. Add the almond extract and just enough milk to make a nice frosting consistency.
  12. To glaze, dip the top of the cooled-down cookies into the glaze. Decorate with pearls or colored sugar or sprinkles.
  13. Let dry completely before serving.

 

Christmas Tree Meringue Cookies

Makes 48 | Prep time 30 minutes | Baking time 2 hours +

Ingredients

  • 4 large egg whites
  • 1⅓ cups superfine sugar
  • ¼ teaspoon cream of tarter
  • ¼ teaspoon salt
  • ¼ teaspoon peppermint extract (optional)
  • Green food coloring (gel is preferred, and just a little is needed))
  • Green gel writing frosting (optional)
  • 1 oz. semi-sweet chocolate (optional)

Directions

  1. Preheat the oven to 150°F, and place the oven rack in the middle position.
  2. With the electric mixer larger bowl beat the egg whites on high speed until foamy and white.
  3. Add the cream of tartar, the salt, and the peppermint extract if desired. Continue beating at high speed until soft peaks form.
  4. Add the sugar very, very slowly as the mixer continues to beat the egg white mixture on medium-low speed. It should take exactly 7 minutes. This step is important. It will make your meringue light and fluffy. It can be useful to set a timer not to lose track of the time you need to incorporate the sugar.
  5. Add a few drops of green food coloring, and mix it in with a spatula or wooden spoon until you get the desired color shade.
  6. Place the meringue mixture in a piping bag already set with a star-shaped tip.
  7. Cut some parchment paper to fit the bottom of a large cookie sheet.
  8. Set a piping bag with the star fitting tip. Pipe the meringue in a continuous movement to shape small Christmas trees with a pointing tip finish, about 1” apart from each other.
  9. Bake for 2 hours to 2½ hours until the meringue cookies are dry and crispy.
  10. Check often on the meringue cookies after 1¾ hours so they do not start to brown.
  11. Remove from oven. Let cool on a wired rack.
  12. To make the chocolate star to decorate the treetop, place a cookie sheet in the freezer for 10 to 15 minutes until it is very cold.
  13. Reverse the cookie sheet on your working surface so the bottom is facing you.
  14. Melt the chocolate in the microwave for about 30 seconds, until it’s all melted but not burned. Let it cool down for about 2 minutes.
  15. Place the melted chocolate in a fabric piping bag set with the smallest round tip.
  16. Draw in one movement the star shape on the back of the cold cookie sheet. Make as many as you have meringue for.
  17. Wait until the chocolate star is completely cooled down to remove them delicately with a spatula.
  18. Carefully glue a star onto each meringue treetop with the green writing gel frosting. Add some gel frosting on the Christmas tree if desired to create shade.
  19. Sprinkle with powdered sugar to imitate snow.

 

Note: take into account that if you are making these meringue cookies to give, it’s hard to make a nice packaging with the chocolate star since they are very fragile and will probably break.

 

 

***These recipes and more can be found in Louise Davidson’s Wicked Good Cookies:  101 Cookie Recipes that Won’t Make it to the Cookie Jar! To get your own copy, click on the cover or here.

To save and download a copy of the recipes, click here.

Delicious Stress-Free Thanksgiving

Book Name : Delicious Stress-Free Thanksgiving
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Prepare a stress-free Thanksgiving dinner that your family and friends will remember! Easy to prepare, make-ahead recipes for Thanksgiving and any special occasions during the holidays and all year long!

No-Fail Classic Butternut Squash Soup

Are you craving a rich, silky soup but don’t want to spend all day in the kitchen? This soup requires just a few steps and a total of thirty minutes of your time.

Prep Time: 10 minutes | Cook Time: 20 minutes | Serves: 4-6

Ingredients

  • 1 3-lb butternut squash, peeled and cut into chunks
  • 2 tablespoons walnut oil
  • ½ cup shallots, sliced
  • 6 cups chicken stock
  • 2 teaspoons nutmeg
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • Fresh cream for garnish, if desired

Directions

  1. Add the walnut oil to a stock pan and heat over medium. Add the shallots and cook until soft and translucent, approximately 5 minutes.
  2. Add the butternut squash and the chicken stock and increase the heat to medium-high. Heat until boiling, then reduce heat to low and simmer for 15 minutes or until squash is soft. Season with nutmeg, salt, and pepper.
  3. In batches, ladle the soup into a blender and puree until smooth. Return the pureed soup back to the pot and stir.
  4. Serve immediately in bowls garnished with a swirl of fresh cream.

 

Mulled Wine Glazed Ham

This ham is rich and decadent with seasonal flavors. A couple of minutes to prepare the glaze is the only work you need to put into this holiday favorite.

Prep Time: 10 minutes | Cook Time: 6 hours | Serves: 8

Ingredients

  • 1 3 to 5-lb boneless ham
  • 1 cup mulled wine or red wine
  • ¼ cup red currant jelly
  • 2 tablespoons honey
  • 1 tablespoon fresh grated ginger
  • 1 tablespoon orange zest
  • 1 teaspoon cinnamon
  • 1 tablespoon whole cloves
  • 1 teaspoon black pepper

Directions

  1. Place the ham in a large slow cooker.
  2. In a bowl, combine the mulled wine, red currant jelly, honey, ginger, orange zest, cinnamon, cloves, and black pepper. Mix well.
  3. Pour this wine glaze over the ham and cover.
  4. Cook on low heat for 6 hours, checking periodically and glazing with the sauce.

 

Candied Sweet Potato Casserole

A sweet classic side dish with a rustic presentation means less prep work and cleanup for you. This dish can also be made ahead of time and reheated in the oven before serving.

Prep Time: 10 minutes | Cook Time: 50 minutes | Serves: 6-8

Ingredients

  • 6 cups sweet potatoes, peeled and sliced
  • ½ cup butter, cubed
  • 1 ½ cups pecans, chopped
  • 1 cup white sugar
  • 1 cup brown sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon salt
  • 1 teaspoon black pepper

Directions

  1. Preheat oven to 375°F/177°C.
  2. Place the butter in a Dutch oven and melt over medium heat. Add the pecans, white sugar, brown sugar, cinnamon. and nutmeg. Cook, stirring frequently for 5 minutes, or until sugars dissolve.
  3. Add the sweet potatoes and season with salt and black pepper. Toss lightly.
  4. Cover and place in the oven. Bake for 45 minutes or until potatoes are tender.
  5. Serve warm, directly from the Dutch oven or turn out into a serving dish.

 

Slow-Cooked Cranberry Meatballs

This sweet and spicy meatball recipe requires just a few minutes of your time, and then your slow cooker takes care of the rest!

Prep Time: 15 minutes | Cook Time: 6 hours | Serves: 8

Ingredients

  • 1½ lbs ground beef
  • 1 cup seasoned bread crumbs
  • 2 eggs
  • 2 cloves garlic, crushed and minced
  • 1 tablespoon fresh grated ginger
  • 1 teaspoon cinnamon
  • 1 teaspoon cayenne powder
  • 1 teaspoon salt
  • 2 cups fresh cranberries
  • 1 jalapeño pepper, diced
  • 1 cup water
  • ½ cup orange juice
  • 2 tablespoons chili garlic sauce
  • 1 tablespoon soy sauce
  • ¼ cup honey

Directions

  1. In a bowl, combine the ground beef, bread crumbs, eggs, garlic, ginger, cinnamon, cayenne, and salt. Mix well, making sure the eggs are evenly incorporated throughout.
  2. Using tablespoon-sized mounds of the meat mixture, form meat balls by rolling the meat in your hands. Set aside.
  3. In a bowl, combine the water, orange juice, chili garlic sauce, soy sauce, and honey. Mix well. Add the cranberries and jalapeño pepper to the bowl. Toss to mix.
  4. Place the cranberry mixture into the bottom of a slow cooker. Add the meatballs on top and cook on low for 6 hours.
  5. Halfway through the cooking, stir the meatballs and the sauce. Stir once again one hour before serving.
  6. Serve warm.

 

Fall Spiced Pumpkin Cobbler

This recipe does take some time in the oven. However, the preparation is incredibly simple and the long cooking time will leave your house smelling of fall and pumpkin spice.

Prep Time: 10 minutes | Cook Time: 1 hour | Serves: 10

Ingredients

  • 1 box yellow cake mix
  • ½ cup walnuts, chopped
  • ½ cup butter, melted
  • 4 cups pumpkin puree (canned or homemade)
  • 1 cup white sugar
  • 1 ½ cups heavy cream
  • 1 tablespoon maple syrup
  • 3 eggs, beaten
  • 1 teaspoon ground ginger
  • 1 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 1 teaspoon salt

Directions

  1. Preheat the oven to 350°F/177°C. In a bowl combine the cake mix, walnuts, and melted butter. Mix until crumbly in texture.
  2. In a separate bowl combine the pumpkin puree, sugar, heavy cream, maple syrup, eggs, ginger, nutmeg, cinnamon, and salt. Mix well.
  3. Add the pumpkin mixture to a lightly oiled 9”x13” baking dish.
  4. Sprinkle the cake mix topping over the pumpkin filling.
  5. Place in the oven and bake for approximately 1 hour.
  6. Let cool slightly before serving.

 

 

**These recipes and more can be found in Louise Davidson’s Thanksgiving Cookbook – Easy Stress-Free Holiday Recipes. To get your own copy, click on the cover or here.

To print and download a copy of the recipes above, click here.

Delicious Warm Coffee Recipes!

Delicious Coffee Recipes!

Book Name : Delicious Coffee Recipes!
Buy Now

Become a real barista at home with easy-to-make hot and iced coffee beverages worthy of the most sophisticated coffee lovers!

Mocha Frappuccino

Decadent, delicious, and super easy to make. Let your next morning’s coffee be different and much tastier.

Serves 1 | Prep time: 10 minutes

Ingredients

  • ¾ cup strongly brewed espresso, cold
  • ½ cup whole milk
  • 3 tablespoons chocolate sauce
  • 5 ice cubes
  • ¼ cup heavy whipping cream
  • 1 teaspoon powdered sugar

Directions

  1. Add the whipping cream and powdered sugar to a bowl and whip them with a hand mixer until stiff peaks form.
  2. Combine the espresso, milk, and chocolate sauce in a big glass.
  3. Add the ice cubes and mix thoroughly.
  4. Decorate the top of the glass with whipped cream.
  5. Drizzle some extra fudge on top.

Nutrition (per serving)

Calories 389, fat 20.1 g, carbs 44.7 g, sugar 28.8 g, Protein 7.3 g, sodium 287 mg

 

Smoked Butterscotch Latte

This delicious autumn coffee is super easy to make in your home. Enjoy it with a secret ingredient.

Serves 1 | Prep time: 10 minutes

Ingredients

  • ½ cup brewed espresso
  • 1 tablespoon molasses
  • 2 tablespoons butterscotch sauce
  • ¼ cup cream
  • 1 tablespoon brown sugar
  • ¼ cup heavy whipping cream
  • Pinch of cinnamon

Directions

  1. Add the brewed espresso, molasses, and butterscotch sauce to a serving glass.
  2. Stir in the cream and mix until combined.
  3. Whip the whipping cream and brown sugar with a hand mixer and pipe out on top of the glass.
  4. Sprinkle cinnamon on top.
  5. Serve immediately.

Nutrition (per serving)

Calories 443, fat 14.5 g, carbs 78.7 g, sugar 55.1 g, Protein 1.9 g, sodium 274 mg

 

Hot Mocha Float

Delicious and super easy to make, this floating coffee will inspire you to use your imagination to create something so simple but delicious at the same time.

Serves 1 | Prep time: 10 minutes

Ingredients

  • 1 teaspoon ground espresso coffee
  • ¾ cup hot water
  • 2 tablespoons sugar
  • ¼ cup milk
  • 2 scoops chocolate ice cream

Directions

  1. Brew the espresso in a coffee machine.
  2. Add the brewed espresso to a serving cup.
  3. Stir in the sugar and milk and serve the cup with the chocolate ice cream.

Nutrition (per serving)

Calories 396, fat 15.3 g, carbs 59 g, sugar 54.8 g, Protein 6.8 g, sodium 138 mg

 

Dalgona Coconut Coffee

The famous Dalgona coffee has a new dimension. Flavored with a perfect amount of coconut, this is going to be super delicious for all the coconut lovers out there.

Serves 1 | Prep time: 10 minutes

Ingredients

  • 1 tablespoon instant coffee
  • 1 tablespoon sugar
  • ¼ cup water
  • 1 cup whole milk
  • 2 tablespoons shredded coconut
  • 5 ice cubes

Directions

  1. Use a wire whisk to whip the instant coffee, sugar, and water.
  2. Pour the milk and coconut into a blender and blitz until combined and smooth.
  3. Transfer the milk mixture into a glass, fill it with ice cubes, and top with the whipped coffee mixture.
  4. Serve immediately.

Nutrition (per serving)

Calories 227, fat 11.3 g, carbs 24.6 g, sugar 25.5 g, Protein 8.2 g, sodium 102 mg

 

Gingerbread Latte

The perfect latte for the holiday season.

Serves 1 | Prep time: 10 minutes

Ingredients

  • ½ cup espresso, cold
  • 1 cup milk
  • 5 ice cubes
  • 2 tablespoons simple syrup
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ cup heavy whipping cream
  • Pinch of ground ginger

Directions

  1. Add the cold espresso, cream, ice cubes, simple syrup, cinnamon, ginger, and nutmeg to a blender and blitz until smooth. Transfer to a serving glass.
  2. Whip the whipping cream with a hand mixer or wire whisk and decorate the glass with the whipped cream.
  3. Decorate the glass with an additional pinch of ground ginger.

Nutrition (per serving)

Calories 364, fat 16.4 g, carbs 48.2 g, sugar 11.2 g, Protein 8.9 g, sodium 182 mg

 

 

 

***These recipes and more can be found in Sarah Spencer’s Coffee Recipes: Hot and Cold Coffee and Espresso Beverages to Make at Home. To get your own copy, click on the cover or here.

 To print and download a copy of the recipes above, click here.

Delicious Make Ahead Freezer Meals for the Slow Cooker

Book Name : Delicious Make Ahead Freezer Meals for the Slow Cooker
Buy Now

Want to make wholesome and healthy meals the whole family will enjoy but hardly have the time or energy to prepare them? Make-ahead freezer meals for the slow cooker are the perfect solution! These nutritious meals are waiting in your freezer, ready to be slow-cooked when you are, saving you time, energy, stress, and money!

Creamy Butternut Squash Soup

Servings: 6 – Prep time: 15 min – Cooking time: 6 h 45 min

Ingredients

  • 1 butternut squash
  • 1 onion
  • ¼ teaspoon ground pepper
  • ½ teaspoon dried marjoram
  • ⅛ teaspoon ground red pepper
  • 2 tablespoons butter

On the serving day

  • 6 cups chicken broth
  • 1 cup cream cheese (1 8-ounce package)

Directions

To Prepare for Freezing

  1. In a large skillet, melt the butter on the stove over medium heat.
  2. Wash, peel, and chop the onion. Add it to the skillet, and cook until it is tender about 3 to 5 minutes.
  3. Remove from heat, and place in a bowl.
  4. Wash, peel, and seed the butternut squash cut into 1-inch cubes.
  5. Add to the onion, and toss.
  6. Fold in the marjoram leaves, red pepper, and ground pepper.
  7. Toss until it is coated.
  8. Place in a freezer bag.
  9. Seal and label the bag with the date you prepped the meal as well as the cooking time and heat setting.

To Slow Cook

  1. To cook, take it out of the freezer.
  2. Place the ingredients of the bag into the slow cooker. Add the chicken broth..
  3. Set the slow cooker to low, and cook for 6 to 8 hours.
  4. Once the butternut squash is tender, remove the soup from the slow cooker. Blend it in a food processor until it is smooth. You may have to work in batches.
  5. Return the blended soup back to the slow cooker.
  6. Fold in the cream cheese, and continue cooking for another 20 minutes or until the cheese is melted and fully incorporated into the soup.
  7. Serve warm.

 

Low Country’s Best Chili

Servings: 6 – Preparation time: 45 min – Cooking time: 6 h

Ingredients

  • 2 pounds ground beef, lean
  • 2 medium-sized onions
  • 6 garlic cloves
  • 1 red bell pepper
  • ¼ cup pickled jalapenos
  • 3 ¾ cups kidney beans (2 15-ounce cans)
  • 3 ½ cups diced tomatoes (1 28-ounce can)
  • 1 ¾ cups tomato sauce (1 14-ounce can)
  • 3 tablespoons vegetable oil
  • ¼ cup chili powder
  • 1 tablespoon cumin
  • 1½ teaspoons salt

On the serving day

  • 1 cup cheddar cheese, shredded
  • ¼ cup sliced scallions
  • 1 cup sour cream

Directions

To Prepare for Freezing

  1. In a large frying pan, pour in the oil.  Heat until it is bubbling.
  2. Wash, peel, and chop the onions.
  3. Wash, seed, and chop the bell pepper.
  4. Place the onions and bell pepper into the hot oil.
  5. Fry until the vegetables are soft, usually between 5 to 8 minutes.
  6. Mince the garlic, and add to the pan.
  7. Mix in the chili powder and cumin, and stir until all the ingredients are coated in the spices.
  8. Continue to cook for another minute.
  9. Once you can smell the spices, add the ground beef and the salt to the frying pan.
  10. Cook until the ground beef is brown, about 7 to 10 minutes.
  11. When cooked, remove from heat and cool completely.
  12. In a large bowl, mix together the diced tomatoes, with their juice, and tomato sauce.
  13. Drain and rinse the kidney beans.  Add to the tomatoes.
  14. Chop the jalapenos and add to the tomatoes.
  15. Stir until the ingredients are blended thoroughly.
  16. Fold in the cooled beef mixture.  Stir until the meat is coated.
  17. Transfer to a freezer bag.
  18. Seal and label the freezer bag with the name of the dish, the date you prepped the meal, the cooking time, and the heat setting.

To Slow Cook

  1. Remove the bag from the freezer, and pour the ingredients into a slow cooker.
  2. Set the temperature to low, and allow to cook for 6 hours.
  3. If you like, garnish with cheese, scallions, or sour cream.
  4. Serve warm.

 

Classic Chicken Cacciatore

Servings: 4 – Preparation time: 10 min – Cooking time: 8 h

Ingredients

  • 8 chicken breasts and thighs
  • ½ cup red onion, diced
  • 1 cup green bell pepper, cubed
  • 1 cup red bell pepper, cubed
  • 3 garlic cloves, minced
  • 1 28-oz can crushed tomatoes, liquid reserved
  • ½ cup dry red wine
  • ¼ cup fresh basil
  • 2 tablespoons fresh oregano
  • 1 bay leaf
  • 1 teaspoon salt
  • 1 teaspoon black pepper

On serving day

  • Fresh, grated parmesan cheese, for garnish

Directions

To Prepare for Freezing

  1. Place the chicken breast in a large freezer bag or airtight container.
  2. Add in the red onion, green bell pepper, red bell pepper, and garlic
  3. In a bowl combine the tomatoes, with the liquid, dry red wine, basil, oregano, bay leaf, salt, and black pepper. Mix well.
  4. Pour over the chicken and vegetables. Seal the container and place it in the freezer.

To Slow Cook

  1. Remove the contents from the freezer and thaw for 12 hours in the refrigerator.
  2. Place the contents in a slow cooker and cook on low for 8 hours, or until chicken is cooked through and juices run clear.
  3. Garnish with freshly grated parmesan, if desired.

 

Creamy Pork Chops and Fall Vegetables

Servings: 4 – Preparation time: 10 min – Cooking time: 6 h

Ingredients

  • 4 bone-in pork chops
  • 2 cups yellow onions, sliced
  • 2 cups mushrooms, sliced
  • 2 cups acorn squash, quartered
  • 4 garlic cloves, crushed and minced
  • 1 cup chicken stock
  • 1 cup buttermilk
  • ½ cup cream cheese, cut into small cubes
  • 2 teaspoons paprika
  • 1 teaspoon sage
  • 1 teaspoon salt
  • 2 teaspoons ground black pepper
  • 1 fresh rosemary sprig

Directions

To Prepare for Freezing

  1. Heat some olive oil in a heavy bottom skillet. Brown the pork chops on each side. Remove and let cool.
  2. Place the pork chops, onions, mushrooms, acorn squash, and garlic in a large freezer bag or airtight container.
  3. In a bowl combine the chicken stock, buttermilk, cream cheese, paprika, sage, salt, and black pepper. Mix well and pour into the bag.
  4. Add the fresh rosemary, seal the bag, and place it in the freezer.

To Slow Cook

  1. Remove the contents from the freezer and thaw in the refrigerator for 12 hours.
  2. Place in the slow cooker and cook on low for 6-8 hours or until pork is cooked through and internal temperature measures 165°F/73°C.

 

Dump Cherry Vanilla Cobbler

Servings: 6 – Preparation time: 10 min – Cooking time: 40 min

Ingredients

  • 2 cups canned cherries
  • 1 cup flour
  • 1 cup white sugar
  • 1 tablespoon baking powder
  • 1 cup heavy cream
  • ½ cup unsalted butter, cubed
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon cinnamon
  • ½ teaspoon salt

On the serving day

  • Fresh cream for serving

Directions

To Prepare for Freezing

  1. Add the cherries to a large freezer bag or airtight container.
  2. In a small bowl combine the sugar, flour, and baking powder and add to the cherries. Toss to mix.
  3. In another bowl combine the heavy cream, cubed butter, vanilla extract, cinnamon, and salt. Mix well and add to the container. Seal tightly and place in the freezer.

To Slow Cook

  1. Place the bag or container in a microwave and thaw on defrost setting.
  2. Transfer the batter to a lightly oiled slow cooker. Cook on low for 4 hours or until the cobbler is cooked through.
  3. Run a knife along the edge to loosen. Cut before serving warm.
  4. Drizzle with fresh cream before serving, if desired.

 

 

**These recipes and more can be found in Marie Adams’ Make-Ahead Freezer Meals for the Slow Cooker: Fix, Freeze, Slow Cook! To get your own copy, click on the cover below or here.

To download and print a copy of the recipes above, click here.

Delicious Red Lobster Copycat Recipes!

Delicious Red Lobster Copycat Recipes!

Book Name : Delicious Red Lobster Copycat Recipes!
Buy Now

Prepare your favorite Red Lobster’s fish and seafood dishes at home with easy-to-make copycat recipes!

Cheddar Bay Biscuits

No Red Lobster cookbook would be complete without a recipe inspired by their world-famous Cheddar Bay Biscuits. Enjoy these with a bowl of soup or a salad, or just make a batch and eat the whole thing. It’s hard to stop after just one.

10 biscuits | Prep. time 10 minutes | Cooking time 10 minutes

Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 tablespoon baking powder
  • 2 teaspoons garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon cayenne pepper (optional)
  • 1 cup buttermilk
  • ½ cup unsalted butter, melted
  • 1½ cups sharp cheddar cheese, shredded

Topping

  • 3 tablespoons unsalted butter, melted
  • 1 tablespoon fresh parsley leaves, chopped
  • ½ teaspoon garlic powder

Directions

  1. Preheat the oven to 450°F (232°C).
  2. Line a cookie sheet with parchment paper.
  3. Combine the flour, baking powder, sugar, garlic powder, salt and cayenne in a mixing bowl.
  4. In a separate bowl, whisk together the buttermilk and butter. Pour over the flour mixture. Stir with a fork just until moist. The batter will be lumpy. Next, stir in the cheese, gently.
  5. Scoop ¼-cup portions of the batter onto the lined cookie sheet.
  6. Bake until the tops are golden brown (about 10–12 minutes).
  7. Stir together the butter, parsley, and garlic powder to make the topping. Brush over the top of each biscuit.
  8. Serve.

 

Crab Linguini Alfredo

This rich and creamy crab alfredo is a Red Lobster fan favorite. With this copycat recipe, it will become a favorite in your own house as well.

Serves 6 | Prep. time 10 minutes | Cooking time 30 minutes

Ingredients

  • 1 pint half and half
  • ½ cup unsalted butter
  • 2 tablespoons cream cheese
  • ½–¾ cup parmesan cheese
  • 1 teaspoon garlic powder
  • 4–6 crab legs
  • Pasta of your choice
  • Chopped parsley for serving

Directions

  1. Melt the butter over medium heat in a medium saucepan, then stir in the cream cheese.
  2. When the cream cheese has softened, whisk in the half and half and parmesan. Whisk in the garlic powder and reduce heat to low. When everything is well incorporated, let simmer for about 10 minutes.
  3. In a large pot, cover the crab legs with water and boil until cooked completely about 8–9 minutes.
  4. While the crab is cooking, cook the pasta to your liking in a separate pot.
  5. Remove the cooked crab from the pot and crack open the legs to remove the meat.
  6. Serve by covering the pasta with the cream sauce and topping with crab meat. Sprinkle with freshly chopped parsley if desired.

 

Batter Fried Shrimp

Who doesn’t love batter-fried shrimp? This recipe is inspired by the delicious batter-fried shrimp at Red Lobster.

Serves 6 | Prep. time 5 minutes | Cooking time 5 minutes

Ingredients

  • 1½ pounds shrimp, peeled and deveined
  • ½ cup oil
  • 1 egg, beaten
  • 1 cup all-purpose flour
  • ½ cup milk
  • ¾ teaspoon seasoned salt
  • ¼ teaspoon salt
  • Oil for deep frying

Directions

  1. In a large pot, preheat the frying oil to 350°F (177°C).
  2. Beat together the ½ cup of oil and the egg. Add the flour, milk, seasoning salt, and pepper.
  3. Dip the shrimp into the batter one by one, then carefully drop them into the hot oil and cook for 30–60 seconds or until they turn a nice golden brown. Using a slotted spoon, remove the shrimp from the oil and place it on a paper towel-lined plate to drain.
  4. Serve with cocktail sauce or your favorite dip.

 

Surf and Turf

Surf and turf is a classic recipe at Red Lobster. This recipe pays tribute to the restaurant’s famous menu item.

Serves 4 | Prep. time 25 minutes | Cooking time 15 minutes

Ingredients

  • 2 cloves garlic, minced
  • 2 teaspoons plus 2 tablespoons olive oil, divided
  • ¼ cup fresh parsley, minced
  • 3 tablespoons green onions, chopped
  • 2 tablespoons fresh thyme, minced
  • 2 teaspoons grated lemon zest
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ⅛ teaspoon cayenne pepper
  • ½ cup butter, softened
  • 1 cup soft breadcrumbs
  • ¼ cup butter, melted
  • 4 lobster tails (8–10 ounces each), split in half lengthwise
  • 4 beef tenderloin steaks (4 ounces each)
  • 4 teaspoons coarsely ground pepper

Directions

  1. Preheat oven to 375°F (191°C).
  2. Heat the 2 teaspoons of olive oil in a small skillet. Add the garlic and cook until fragrant. Remove from heat.
  3. In a mixing bowl, combine the green onion, parsley, thyme, lemon zest, salt, pepper, cayenne, and the sautéed garlic. Save ½ cup of this mixture to use later in the crumb topping.
  4. Add the softened butter to the remaining mixture and stir to combine. Form into a 1-inch-thick log and refrigerate until firm.
  5. In another bowl, combine the breadcrumbs with the reserved ½ cup of the herb mixture.
  6. Place the cut lobster tails on a baking tray and cover each with some of the crumb toppings. Bake for 15 minutes or until lobster is firm.
  7. While the lobster is cooking, season the steaks with salt and pepper. Heat a large skillet over medium-high heat, add the remaining olive oil, and cook the steaks for 3–5 minutes on each size depending on their size and how well done you like them.
  8. Divide the herbed butter log into ¼-inch slices and place one piece on each of the steaks. Save any remaining butter in the refrigerator.
  9. Serve the finished steak and lobster together on a plate.

 

Lava Cake

As long as the lava is flowing, try this recipe that is a version of Red Lobster’s famous lava cake.

Serves 6 | Prep. time 10 minutes | Cooking time 18 minutes

Ingredients

  • ½ cup chocolate chips
  • ⅔ cup butter, cut into pats
  • ½ cup sugar
  • ½ cup flour
  • 3 tablespoons cocoa powder
  • ¾ teaspoon baking powder
  • 3 eggs
  • Vanilla ice cream for serving

Directions

  1. Spray 6 custard cups or small ovenproof bowls with nonstick cooking spray.
  2. Melt the chocolate chips over low heat in a small pot, then add the butter a little at a time, whisking constantly. Whisk in the sugar and keep stirring until smooth. Pour into a large mixing bowl.
  3. In a separate bowl, mix together the flour, cocoa powder, and baking powder. Mix this into the chocolate using a hand mixer. When it is well combined, add the eggs one at a time and beat until smooth.
  4. Turn the hand mixer to medium and beat for 6 full minutes.
  5. Pour the batter into the prepared custard cups. Cover the cups with plastic wrap and put them in the freezer overnight.
  6. Preheat the oven to 375°F (191°C).
  7. Remove the plastic wrap from the cups and bake for about 17 minutes or until the edges of the cake firm up. The center will be moist.
  8. Remove from the oven and let the cakes cool for about 5 minutes, then turn upside down onto a serving plate.
  9. Serve with ice cream if desired.

 

 

 

***These recipes and more are available in Copycat Recipes: Making Red Lobster’s Most Popular Recipes at Home by Lina Chang. To get your own copy, click on the cover and here.

To download and print a copy of the recipes, click here.

 

Delicious Authentic Italian Recipes!

Book Name : Delicious Authentic Italian Recipes!
Buy Now

Have a taste of Italy with these recipes!

Chicken Carbonara Rigatoni

Serves 4–6 | Prep. time 15 minutes | Cooking time 4–6 minutes

Ingredients

  • ½ cup Parmesan cheese, grated, divided
  • 2 egg yolks, beaten
  • 1 pound rigatoni
  • ½ cup butter, melted
  • 1 cup heavy whipping cream
  • 1 teaspoon salt
  • Ground pepper to taste
  • 1 pound ground chicken breast

Directions

  1. Add salted water to a medium saucepan or skillet and heat it over medium heat.
  2. Add the pasta and cook as per package directions. Drain water and set aside.
  3. Melt the butter in a medium saucepan or skillet over medium heat.
  4. Add chicken and brown the meat until cooked through about 4-5 minutes.
  5. Add ¼ cup of the Parmesan cheese as well as the egg yolks, cream, salt, and pepper. Stir with a whisk or wooden spoon taking care to release the bits of flavor stuck on the bottom the pan. Cook for about 5 minutes.
  6. Mix in the cooked rigatoni and simmer the mixture for 15 minutes, stirring occasionally. Sprinkle with the remaining Parmesan cheese and serve warm.

 

Neapolitan Pizza

Serves 6-8 | Prep. time 15 minutes | Cooking time 3-8 minutes

Ingredients

  • 1 thin-crust or any dough of choice
  • 1 cup mozzarella di bufala
  • 1-2 cloves garlic, sliced very thinly
  • 2 eggs, beaten
  • Coarse sea salt and freshly ground black pepper, to taste
  • Fresh basil leaves
  • 1 tablespoon extra-virgin olive oil

Directions

  1. Preheat oven to hottest temperature (500-550°F for most home ovens), with a rack, positioned closest to grill. When well-heated, turn on the grill.
  2. Place the crust in a heated skillet or non-stick pan and cook until dough begins to puff up and bottom begins to brown, about 1-3 minutes.
  3. Transfer to pan or pizza peel.
  4. Tear mozzarella di bufala and scatter over dough.
  5. Sprinkle with garlic.
  6. Drizzle with beaten eggs over the pizza and season with salt and pepper.
  7. Top with basil leaves and drizzle with olive oil.
  8. Place under the grill and bake until eggs are just set and crust is browned, about 2-5 minutes.
  9. Serve hot.

 

Osso Buco in a Tomato Sauce with Creamy Polenta

The veal shanks are slowly cooked in a tomato-based sauce and served on a bed of creamy polenta. Italian comfort food at its best.

Serves 4 | Prep. time 25 minutes | Cooking time 2 hours

Ingredients

  • 4 veal shanks, about 8-9 oz. each
  • ½ cup or more all-purpose flour for dusting
  • 2 onions, diced
  • 1-2 carrots, diced, about 1 cup
  • 1 celery stalk, diced
  • 3 cups veal or chicken stock
  • 1 cup dry white wine
  • 1 can Italian-style stewed tomatoes (14 oz.)
  • 1 tablespoon fresh basil, chopped (or 1 teaspoon dry basil)
  • 1 tablespoon fresh sage, chopped (or 1 teaspoon dry sage)
  • 2 tablespoons olive oil
  • Sea salt and freshly ground black pepper

For Creamy Polenta

  • 1½ cup yellow cornmeal, fine or medium
  • 3 cups milk
  • 3 cups cold water
  • ½ cup butter
  • 1 cup freshly grated Parmesan cheese
  • 1 teaspoon sea salt
  • Sea salt and freshly ground black pepper

Directions

  1. Rinse veal shank under cold water, and pat dry with paper towels.
  2. Dust shanks with flour.
  3. In a large, deep skillet, warm the olive oil on medium-high heat. When the oil is hot, brown veal shanks on each side until golden brown. Remove veal shanks from skillet and set aside.
  4. Add onions, carrots, and celery. Fry for 2-3 minutes until the vegetables are tender and fragrant. Add wine and deglaze by loosening any remaining bits of meat in the skillet.
  5. Add veal shanks back to the skillet. Add stock, tomatoes, basil, and sage. Increase the heat to high, and bring to a boil. Season with salt and pepper to taste. Cover with a lid. Reduce heat to medium, and let simmer for 2h00 or until the veal shank are well cooked and tender.
  6. In the meantime, prepare the polenta. Add the water, milk, and salt to a large saucepan. Bring to a boil on high heat, whisking continuously to avoid lumps. Reduce heat to medium-low, and let simmer for about 30 minutes. Stir frequently until it becomes thick and velvety. Add Parmesan cheese and butter. Taste and adjust the seasonings with salt and pepper. If the polenta’s texture becomes too dense, adjust with some water.
  7. To serve, place a generous amount of polenta on plate, and top with a veal shank and its sauce.

 

Caesar Salad

Serves 6 | Prep. time 10 minutes | Cooking time 10 minutes

Ingredients

Caesar Salad Dressing

  • 2 small cloves garlic, minced
  • 1 teaspoon anchovy paste
  • Juice of 1 lemon
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 cup mayonnaise
  • ½ cup freshly grated Parmigiano-Reggiano
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper

Croutons

  • 2 tablespoons butter
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic, halved
  • 3 cups French or Italian bread, sliced into ½-inch cubes
  • Salt and pepper

For salad

  • ½ cup Parmesan cheese, shredded, plus more for topping if desired
  • 2 heads romaine lettuce, torn into bite-sized pieces

Directions

For the dressing

  1. Whisk together the garlic, anchovy paste, lemon juice, Dijon mustard, and Worcestershire sauce.
  2. Add the mayonnaise, Parmigiano-Reggiano, salt, and pepper. Mix well.
  3. Taste and adjust the proportions to your liking.
  4. Will keep, refrigerated, for 2 weeks.

For the croutons

  1. Preheat the oven to 350°F.
  2. Heat the butter, olive oil, and garlic in a saucepan over low heat.
  3. Remove the saucepan from the heat as soon as the butter has melted.
  4. Let it stand for 10 minutes, and then remove the garlic.
  5. Toss in the bread cubes, and mix to coat.
  6. Spread the bread cubes on the baking sheet, and bake until the croutons are golden brown (about 10 minutes), shaking the pan once or twice.
  7. Remove the pan from the oven and set it aside to cool.

To assemble the salad

  1. Toss the lettuce and croutons in the dressing until well coated.
  2. Sprinkle on the Parmesan cheese and toss lightly.
  3. Sprinkle more Parmesan on top, if desired, and serve.

 

Traditional Panna Cotta with Berries

Panna cotta is served as sweet treat to celebrate a special occasion. You have to plan ahead as it needs at least 6 hours to rest in the refrigerator before serving.

Serving: 4 | Preparation: 6h20 minutes or more

Ingredients

  • 2 cups heavy cream
  • 2½ tablespoons granulated sugar
  • 3 tablespoons milk
  • 1 gelatin leave*
  • 1 vanilla bean pod – scraped seeds

For the topping

  • 1½ cups fresh berries of your choice
  • ¼ cup sugar
  • ¼ cup water
  • Mint leaves

Directions

  1. Place gelatin leaf in a saucepan with cold water. Place saucepan over medium-high heat and just before it starts to boil, remove the saucepan from the heat and squeeze gelatin. Add milk to a small bowl. Add gelatin to the milk. Stir gelatin with a spoon until dissolved.
  2. Combine fresh cream with the sugar and vanilla seeds in a medium saucepan. Heat over medium-high heat and bring to boil, stirring frequently.
  3. When it boils remove from the heat and add milk-gelatin mixture. Mix well and pour into 4 ramekins. Place in refrigerator, overnight or at least for 6 hours.
  4. Prepare the topping; Combine sugar and water in a small saucepan and heat over medium-high. Bring to simmer and continue simmering for 5 minutes; add berries and stir well. Let it simmer for 2-3 minutes and set aside to cool.
  5. To remove the panna cotta from the molds, place the ramekins in a bowl of boiling water for 1-2 minutes. With a knife, delicately unmold the sides, reverse and place on a plate. Drizzle with prepared berries topping. Decorate with mint leaves.

 

*Note: you can find gelatin leaves in fine Italian grocery stores. If you cannot find any, you can use 1 teaspoon of unflavored gelatin powder (half a packet). The method to prepare the gelatin to add to the cream mixture is to sprinkle the gelatin with 1½ tablespoon of cold water in a small bowl. Stir with a spoon and let it rest for 10 minutes until the gelatin has dissolved. Continue the recipe as described.

 

 

***These recipes and more can be found in Sarah Spencer’s A Taste of Italy: Traditional Italian Cooking Made Easy with Authentic Italian Recipes. To get your own copy, click on the cover or here.

Italy Recipes

To download and print a copy of the recipes above, click here.

Delicious Instant Pot Recipes

Delicious Instant Pot Recipes

Book Name : Delicious Instant Pot Recipes
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Try out these delicious recipes!

Breakfast Bread Pudding

Serves 4-6 | Prep time 10 minutes plus 20 minutes absorption time | Cook time 20 minutes

Ingredients

  • 7 slices cinnamon bread, toasted and cubed
  • ½ cup raisins
  • ¼ cup crushed nuts of choice (almonds, peanuts, pecans, and walnuts are all good)
  • 4 tablespoons butter, melted
  • ½ cup packed brown sugar
  • 3 cups whole milk
  • 3 eggs, beaten
  • 1 teaspoon vanilla
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • Maple syrup, honey, or applesauce (optional)

Directions

  1. Place the bread, raisins, and nuts in a heatproof metal or glass pan that will fit into the Instant Pot.
  2. In a bowl, whisk the butter, brown sugar, milk, eggs, vanilla, cinnamon, and salt together.
  3. Pour the liquid into the bread mixture and stir.
  4. Let it sit for 20 minutes, stirring occasionally.
  5. Cover the bowl with foil.
  6. Fill the Instant Pot with 1 ½ cups of water and place the trivet in the pot. Use a foil sling to lower the pan into the Instant Pot.
  7. Cover and lock the lid and set the timer to 20 minutes.
  8. Quick release and wait for the valve to drop.
  9. Open and lift the pan out.
  10. Drizzle with maple syrup, honey, or applesauce, if desired.

 

Sauerkraut Beef Brisket Soup

Serves 6 | Prep time 10 minutes | Cook time 21 minutes

Ingredients

  • 1 tablespoon olive oil
  • 1 cup onion, diced
  • 1 teaspoon caraway seeds
  • 4 cloves garlic, crushed and minced
  • 1 pound beef brisket, sliced thin
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 tablespoon fresh thyme
  • 4 cups beef stock
  • 2 cups sauerkraut with liquid
  • 1 tablespoon tomato paste
  • 1 teaspoon honey

Directions

  1. Set the Instant Pot to the sauté setting and add the olive oil.
  2. Once the oil is hot, add the onion, caraway seeds, and garlic. Sauté until firm tender, approximately 3-5 minutes.
  3. Next, add the sliced brisket and season the mixture with salt, black pepper, and thyme.
  4. Add the beef stock and turn the machine to the pressure cooker setting.
  5. Seal and cook for 15 minutes.
  6. Carefully release the steam using the quick release method and open the lid.
  7. Add the sauerkraut, tomato paste, and honey.
  8. Close the machine and cook for an additional 6 minutes, until the brisket is cooked to the desired doneness. Use the natural release method to release the steam.

 

Chicken Adobo

Serves 4-6 | Prep time 25 minutes | Cook time 15 minutes

Ingredients

  • 2 pounds chicken
  • 2 tablespoons olive oil
  • 1 cup soy sauce
  • ⅓ cup light soy sauce
  • ½ cup vinegar
  • ¼ cup fish sauce
  • 2 tablespoons stevia
  • ½ teaspoon ground black peppercorn
  • 2 red chilies
  • 2 dried bay leaves
  • Salt, to taste

Directions

  1. In a large bowl, mix together soy sauce, light soy sauce, vinegar, fish sauce, red chilies, bay leaves, stevia, salt, and pepper.
  2. Pour the oil into the Instant Pot and turn on sauté mode.
  3. Brown the chicken in the Instant Pot.
  4. Add the bowl mixture.
  5. Let simmer for 2 minutes and then press the ON/OFF button.
  6. Lock the lid tightly and set the timer to 15 minutes at high pressure.

 

Cheesy Mashed Potatoes

Serves 2-4 | Prep time 10 minutes | Cook time 10 minutes

Ingredients

  • 4 russet potatoes, peeled and quartered
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • Pinch of salt
  • ½ cup milk
  • 2 tablespoons Parmesan cheese, grated
  • Salt and black pepper, to taste

Directions

  1. Fill an Instant Pot with 1 cup of water.
  2. Place the potatoes in the steaming basket.
  3. Put the trivet in the pot and position the steaming basket over it.
  4. Close and lock the lid. Set the manual timer to 8 minutes.
  5. After cooking, use a quick release.
  6. While the potatoes are cooking, prepare the milk mixture.
  7. Melt the butter in a saucepan over medium heat.
  8. Add the garlic and salt, cooking until the garlic is golden brown (about 2 minutes).
  9. Stir in the milk, loosening any bits stuck to the bottom of the pan.
  10. Remove the pot from the heat and set it aside.
  11. Transfer the potatoes to a large bowl and use a potato masher to mash them.
  12. Pour in half of the milk mixture and continue mashing to incorporate.
  13. Gradually add the remaining milk mixture until the desired texture is attained.
  14. Add the Parmesan cheese and season with salt and pepper.
  15. Serve while warm.

 

Chocolate Cheesecake

Serves 2-4 | Prep time 10 minutes | Cook time 5 minutes

Ingredients

  • 6 egg yolks
  • 1 cup stevia
  • ⅓ cup water
  • ⅓ cup cacao powder
  • 1½ cups whipping cream
  • 1 cup almond milk
  • 1 teaspoon vanilla
  • Sea salt, pinch

Directions

  1. Whisk egg yolks in a bowl.
  2. Combine stevia, cocoa powder, and water in a saucepan.
  3. Heat on low flame until all ingredients are dissolved.
  4. Add almond milk and cream. Let the mixture get heated up, but don’t boil it.
  5. Remove from heat and add salt and vanilla.
  6. Pour this warm chocolate mixture one tablespoon at a time into the egg yolk bowl, whisking constantly.
  7. Pour this mixture into oil-greased ramekins.
  8. Pour 2 cups of water into the Instant Pot.
  9. Place the trivet inside.
  10. Place the ramekins on the trivet.
  11. Close the lid and press manual for 5 minutes.
  12. Quick release the steam.
  13. Refrigerate the ramekins for 4–6 hours before serving.

 

 

**These recipes and more can be found in Instant Pot Cookbook: 500 Easy Everyday Instant Pot Recipes for Beginners by Marie Adams. If you want to get your own copy, click the cover or here.

RV camping cookbook

If you want to print and download a copy of the recipes above, click here.

Delicious and Easy Dutch Oven Recipes

Book Name : Delicious and Easy Dutch Oven Recipes
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Roasted Pork Loin in Mushroom Sauce

Serves 4 | Prep time 10 minutes | Cooking time 50 minutes

Ingredients

  • 2½ pounds pork loin
  • ¼ cup butter
  • Salt and pepper to taste
  • 1 small onion, diced
  • 1 pound mushrooms, diced
  • 1 teaspoon garlic powder
  • 2 cups white wine
  • 1 cup of water

Directions

  1. Preheat the oven to 350°F (180°C).
  2. Warm the butter in the Dutch oven over medium heat.
  3. Cut the pork loin into smaller pieces and season them with salt and pepper.
  4. Brown the pork for 8–10 minutes on each side. Remove it from the Dutch oven.
  5. Cook the onion and mushrooms in the grease for about 7 minutes.
  6. Season with salt and pepper and garlic powder.
  7. Return the pork loin pieces to the Dutch oven and pour in the white wine and water.
  8. Bring to a boil and then place the Dutch oven in the oven and bake for about 40 minutes.
  9. If the meat gets too brown, cover loosely with the lid, letting the steam slowly escape on one side.

Nutrition (per serving)

Calories 920, Fat 51.3 g, carbs 9.1 g, Protein 81.5 g, sodium 273 mg

 

Sweet Potato Soup

Serves 8 | Prep. time 20 minutes | Cooking time 1 hour 30 minutes

Ingredients

  • 4 sweet potatoes, peeled and diced
  • 1 onion, minced
  • 2 (14-ounce) can of light coconut milk
  • 2 cups vegetable broth
  • 4 cloves garlic, minced
  • 2 teaspoon dried basil
  • Salt and pepper

Directions

  1. Place all the ingredients in the Dutch oven and stir.
  2. Cover and cook for 1 hour 30 minutes, or until the sweet potatoes are tender.
  3. Puree with an immersion blender until the soup is smooth.

Nutrition (per serving)

Calories 127, Fat 5 g, carbs 20 g, Protein 1 g, sodium 159 mg

 

One-Pot Chicken Parmesan Spaghetti

Serves 4 | Prep time 5 minutes | Cooking time 15 minutes

Ingredients

  • 2 tablespoons olive oil
  • 1 pound chicken breast, diced into 1-inch pieces
  • Salt and pepper to taste
  • 1 pound spaghetti
  • 2½ cups marinara sauce
  • 2 cups of water
  • 1 cup grated Parmesan cheese
  • 1½ teaspoons Italian seasoning

Directions

  1. Add the olive oil to the Dutch oven and heat over medium heat.
  2. Add the chicken pieces and season with salt and pepper.
  3. Stir in the spaghetti, marinara sauce, water, and Italian seasoning.
  4. Bring to a boil and reduce the heat to low.
  5. Cover and cook for 10–15 minutes until all the liquid is absorbed.
  6. Stir in the Parmesan.
  7. Serve in bowls with a drizzle of olive oil and an extra sprinkle of Italian seasoning.

Nutrition (per serving)

Calories 747, Fat 23.2 g, carbs 84.8 g, Protein 48.7 g, sodium 992 mg

 

All-Time Favorite Mac and Cheese

Serves 10 | Prep. time 5–10 minutes | Cooking time 30 minutes

Ingredients

  • 3 cups of water
  • 3½ cups whole milk
  • 1 pound elbow macaroni
  • 4 ounces Velveeta, cubed
  • 2 cups sharp cheddar, shredded
  • ½ teaspoon salt
  • ½ teaspoon pepper

Directions

  1. Add the water, milk, and pasta to the Dutch oven. Stir and heat over medium-high heat.
  2. Reduce heat to medium-low and simmer, stirring occasionally, for 12–15 minutes until the mixture is thickened and the pasta is tender.
  3. Mix in the Velveeta and cheese and simmer over low heat until melted.
  4. Season to taste with salt and pepper.
  5. Serve warm.

Nutrition (per serving)

Calories 344, Fat 14 g, carbs 39 g, Protein 16 g, sodium 450 mg

 

All in One Apple Cake

Serves 8 | Prep time 10 minutes | Cooking time 40 minutes

Ingredients

  • 3 apples, cored and cut into wedges
  • ½ cup butter softened
  • ½ cup of sugar
  • 2 large eggs
  • 1¼ cups self-rising flour
  • ½ cup whole milk
  • Powdered sugar for sprinkling

Directions

  1. Grease the Dutch oven with a small piece of butter.
  2. Add the butter and the sugar to a large mixing bowl and beat with a hand mixer until fluffy.
  3. Stir in the eggs one at a time, mixing well after each addition.
  4. Stir in the flour and mix until just combined.
  5. Stir in the apple wedges and mix with a spatula.
  6. Pour the cake mixture into the buttered Dutch oven and bake at 350°F (180°C) for about 40 minutes.
  7. Let the cake cool slightly before serving with a sprinkle of powdered sugar.

Nutrition (per serving)

Calories 290, Fat 13.6 g, carbs 39.8 g, Protein 4.4 g, sodium 106 mg

 

 

 

***These recipes and more can be found in Easy Dutch Oven Cookbook: 101 Everyday One-Pot Meal Recipes with 8 Ingredients or Less by Louise Davidson. To get your own copy, click on the cover or here.

To print and download a copy of the featured recipes, click here.

Delicious Quick and Easy One-Pot Meal Recipes!

Book Name : Delicious Quick and Easy One-Pot Meal Recipes!
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20 Minute Tortilla Soup

Serves 6 | Prep. time 5 minutes | Cook time 20 minutes

Ingredients

  • ½ pound boneless, skinless chicken breasts, cubed
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 tablespoon olive oil
  • 2 cups canned tomatoes, with liquid, chopped
  • 3 cups chicken broth
  • 2 cups fresh corn kernels
  • 1 cup tortilla chips, broken
  • 1 cup cheddar cheese, shredded

Directions

  1. Season the chicken with salt, black pepper, cumin, and chili powder.
  2. Add the olive oil to a soup pot over medium heat.
  3. Add the seasoned chicken to the pot and sauté until browned, approximately 5 minutes.
  4. Add the tomatoes with the liquid, chicken broth, and corn kernels to the pot.
  5. Increase the heat to medium-high and bring the liquid to a low boil.
  6. Reduce the heat to low, cover, and simmer for 10 minutes, or until the chicken is cooked through and the corn is tender.
  7. Serve garnished with shredded cheddar cheese and crushed tortilla chips.

 

Spiced Meatball Stew

Serves 6 | Prep. time 5 minutes | Cook time 20 minutes

Ingredients

  • ½ pound lean ground beef
  • ¼ cup seasoned bread crumbs
  •  1 teaspoon cinnamon
  • ½ teaspoon allspice
  • ½ teaspoon nutmeg
  • 1 tablespoon olive oil
  • ½ cup red onion, diced
  • 4 cups fresh green beans, washed and trimmed
  • 2 cups stewed tomatoes
  • 6 cups beef broth
  • 1 cup quick-cooking brown rice

Directions

  1. In a bowl, mix the lean ground beef, seasoned bread crumbs, cinnamon, allspice, and nutmeg.
  2. Lightly oil a large skillet with cooking spray.
  3. Form the meat mixture into small meatballs measuring ½ to 1 inch in diameter and place them in the skillet.
  4. Turn the skillet heat on medium and cook the meatballs, turning occasionally until nicely browned.
  5. While the meatballs are browning, heat the olive oil in a large soup pot.
  6. Add the onions and sauté for 5 minutes, or until caramelized.
  7. Transfer the meatballs from the skillet into the soup pot.
  8. Add in the green beans, stewed tomatoes, and beef broth.
  9. Increase the heat to medium-high and bring the liquid to a boil.
  10. Add the rice then reduce the heat to low, cover and simmer for 15 minutes or until the meatballs are cooked through and the rice is tender.

 

Baked Creamed Chicken

Serves 4 | Prep. time 5 minutes | Cook time 25 minutes

Ingredients

  • 5 ounces low-fat cream cheese
  • 20–40 basil leaves (more or less to taste)
  • 4 boneless, skinless chicken breasts
  • 5½ ounces prosciutto, finely sliced
  • Pepper to taste

Directions

  1. Preheat the oven to 375°F (190°C).
  2. Arrange the prosciutto slices on a piece of aluminum foil so they overlap slightly. Spread the cream cheese over them and set aside for 15 minutes.
  3. Place the basil leaves on top.
  4. Wrap the prosciutto slices around the chicken breasts. Season with pepper.
  5. Place them over a baking sheet.
  6. Bake for 25–30 minutes until the chicken is tender.
  7. Let cool slightly, slice, and serve warm.

Note You can store leftovers in an airtight container in the refrigerator for up to 3–4 days. Simply reheat in the oven and serve.

 

Crunchy Crusted Salmon

Serves 4 | Prep. time 5–10 minutes | Cook time 12–15 minutes

Ingredients

  • 2 slices whole-wheat bread, torn into pieces
  • 4 teaspoons honey
  • 2 teaspoons canola oil
  • 3 tablespoons finely chopped walnuts
  • 4 (4-ounce) salmon fillets
  • 4 teaspoons Dijon mustard
  • ½ teaspoon dried thyme

Directions

  1. Preheat the oven to 400°F (200°C). Grease a baking sheet with some cooking spray.
  2. Place the salmon over the baking sheet.
  3. Combine the mustard and honey in a bowl. Brush the salmon with the honey mixture.
  4. Add the bread pieces to a blender or food processor and blend to make fine crumbs.
  5. Add the crumbs and walnuts to a mixing bowl. Mix well.
  6. Add the thyme and canola oil; combine again.
  7. Press the mixture over the salmon and bake for 12–15 minutes until the topping is evenly brown and the salmon is easy to flake.
  8. Serve warm.

 

Maple Vanilla Custard

Serves 6 | Prep. time 10 minutes | Cook time 10 minutes

Ingredients

  • 4 eggs
  • 4 cups milk
  • 1 teaspoon vanilla bean, crushed
  • ½ cup maple syrup
  • ½ teaspoon salt
  • Butter

Directions

  1. Whisk eggs in a bowl, mix in vanilla, maple syrup, and salt.
  2. Pour milk into cast iron pot, bring to simmer.
  3. Remove milk from the stove.
  4. Add a tablespoon at a time of hot milk into the egg mixture, mixing continuously in order not to cook the egg.
  5. Once the egg mixture has been tempered with milk, whisk the egg mixture into the pot of milk.
  6. Return pot to stove, and simmer for 5 minutes.
  7. Cool and serve.

 

 

***These recipes and more can be found in 30-Minute Meals from Kitchen to Table: Quick and Easy One-Pot Meal Recipes by Louise Davidson. If you want to get a copy of this cookbook, click on the cover below or here.

If you want to download or print a copy of the recipes above, click here.

Denny’s Copycat Recipes!

Book Name : Denny’s Copycat Recipes!
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Make your favorite Denny’s dishes at home with quick and easy copycat recipes!

Scram Slam

The Scram Slam is a signature breakfast featuring a hearty combination of vegetables and scrambled eggs with sides such as sausage, bacon, and hash browns for the perfect start to your morning.

Serves 2 | Prep. time 10 minutes | Cooking time 10 minutes

Ingredients

  • 2 tablespoons butter, divided
  • ¼ cup diced onions
  • ¼ cup green bell pepper, diced
  • 1 cup mushrooms, sliced
  • 6 eggs, beaten
  • 1 cup shredded cheddar cheese
  • Salt to taste
  • ½ cup diced tomatoes

Sides

  • Breakfast sausages
  • Bacon slices
  • Hash browns

Directions

  1. In a medium saucepan or skillet, heat 1 tablespoon of butter over medium heat.
  2. Add the onion and stir cook for 1 minute. Add green pepper and mushrooms and stir cook for 4–5 minutes until softened and tender. Transfer to a plate and set aside.
  3. Add the remaining butter to the skillet and scramble the eggs for 3-4 minutes over medium heat.
  4. Add the cheese and stir until it melts completely.
  5. Add the vegetables mixture and season with salt and pepper to taste. Stir-cook until the eggs are scrambled to your satisfaction.
  6. Divide the mixture onto two serving plates. Top with the diced tomatoes.
  7. Serve warm with sides of your choice.

 

 

Blueberry and White Chocolate Pancake Puppies

If there is one breakfast item America loves the most, it is pancakes. And what better pancake to make your day memorable than one with blueberry and chocolate pancake puppies in it?

Serves 4 | Prep. time 10 minutes | Cooking time 10–15 minutes

Ingredients

  • 1 quart vegetable oil for frying
  • 2 cups pancake mix
  • 1 cup water
  • 3 tablespoons frozen or fresh blueberries
  • ¼ cup white chocolate chips
  • Powdered sugar for dusting

Dipping sauce

  • 2 ounces cream cheese
  • 2 ounces butter
  • ¼ teaspoon vanilla extract
  • ¼ cup melted white chocolate chips
  • 1 cup powdered sugar

Directions

  1. Warm the oil in a deep saucepan or deep fryer to 350ºF (177ºC).
  2. To make the dipping sauce, add all the ingredients to a bowl. With an electric beater or whisk, mix until smooth. Set aside at room temperature.
  3. In a mixing bowl, mix the water, pancake mix, and white chocolate chips until no lumps remain.
  4. Add the white chocolate chips and mix well.
  5. Form the puppies with a 1-ounce cookie scoop. Add the puppies to the oil in small batches. Fry until brown and flip over until evenly brown all around, usually no more than 1-2 minutes.
  6. Remove from the oil and transfer to a plate lined with paper towels to drain excess oil.
  7. Dust with powdered sugar.
  8. Serve with dipping sauce on the side.

 

Santa Fe Skillet

Sizzle up your day with this sizzling sausage skillet packed with wholesome veggies and cheese. It is one of the most popular offerings at Denny’s.

Serves 4 | Prep. time 20 minutes | Cooking time 15 minutes

Ingredients

  • 1 medium onion, chopped
  • ½ pound bulk spicy pork sausage or fresh chorizo
  • 1 medium sweet yellow pepper, chopped
  • 1 medium sweet red pepper, chopped
  • 3 medium tomatoes, chopped
  • 2 small zucchinis, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon paprika
  • 4 large eggs
  • ¼ teaspoon pepper
  • ¼ teaspoon salt
  • ½ cup shredded cheddar cheese

Directions

  1. Heat a medium saucepan or skillet over medium heat.
  2. Add the onion, chorizo, and peppers and stir-cook for 4–6 minutes until the sausage is cooked well.
  3. Break the sausage into small pieces; drain and set aside.
  4. In the same pan, mix the zucchini, tomatoes, garlic, and paprika; cover and cook for 6–7 minutes until veggies are tender.
  5. Make four wells in the mixture and break an egg into each well.
  6. Sprinkle the eggs with salt and pepper.
  7. Cover and cook for 4–6 minutes until the eggs are settled.
  8. Remove from heat and sprinkle with cheese.
  9. Set aside for 5 minutes until the cheese is melted.
  10. Serve warm.

 

Slow-Cooked Pot Roast

Slowly cooked to culinary perfection, this pot roast is a go-to recipe for all roast fans. Its mouthwatering aroma never fails to attract the attention of everyone at the dining table.

Serves 6-8 | Prep. time 15 minutes | Cooking time 8 hours

Ingredients

  • 1 cup warm water
  • 1 tablespoon beef base
  • ½ pound fresh mushrooms, sliced
  • 1 large onion, coarsely chopped
  • 3 cloves garlic, minced
  • 3 pounds beef chuck roast, boneless
  • ½ teaspoon pepper
  • 1 tablespoon Worcestershire sauce
  • ¼ cup butter, cubed
  • ⅓ cup all-purpose flour
  • ¼ teaspoon salt

Directions

  1. In a bowl, whisk the beef base and water.
  2. Add the onion, mushrooms, and garlic. Mix in the pepper.
  3. Pour the mixture into a 5–6 quart slow cooker. Add the Worcestershire sauce.
  4. Lock the lid in place.
  5. Cook for 8 hours on the LOW setting until the meat is tender.
  6. Arrange the roast on a serving platter. Cover it with foil.
  7. Strain the cooking liquid into a container. Keep the veggies, too.
  8. Skim the fat from the cooking liquid.
  9. In a medium saucepan or skillet, heat the butter over medium heat.
  10. Add the flour and stir-cook until smooth.
  11. Pour in cooking liquid and bring to a boil.
  12. Simmer for 1–2 minutes until thickened.
  13. Mix in the veggies.
  14. Serve the roast with the gravy.

 

Chocolate Peanut Butter Pie

Here is an old favorite from Denny’s desserts that is not on the menu anymore!

Serves 6–8 | Prep. time 15 minutes | Cooking time 10 minutes | Chill time 4-5 hours

Ingredients

Crust

  • ½ cup butter
  • 1 ½ cups all-purpose flour
  • 2 tablespoons sugar
  • 2 tablespoons milk, more if needed
  • Butter for greasing

Filling

  • 1 cup powdered sugar
  • 1 cup smooth peanut butter
  • 1 package instant chocolate pie filling, prepared
  • 2 cups Cool Whip
  • Peanut for garnish

Directions

  1. Preheat the oven to 375°F (188°C). Grease a deep pie dish with butter.
  2. Add the butter, flour, sugar, and milk to a food processor. Pulse until the dough forms. Place in the refrigerator for 1 hour.
  3. On a clean surface, spread some four and roll the dough to about ¼ inch thick with a rolling pin. Place the crust onto a deep pie dish. With a fork, perforate the bottom of the crust.
  4. Bake for 12–15 minutes until golden.
  5. In a mixing bowl, beat the peanut butter and powdered sugar until smooth and fluffy.
  6. Add ¾ of the peanut butter mixture over the baked crust. Pour the chocolate pie filling on top.
  7. Mix the remaining peanut butter mixture with the Cool Whip and spread on top of the pie.
  8. Refrigerate until chilled, about 3-4 hours. Garnish with peanuts before slicing and serving.

 

 

***These recipes and more can be found in Lina Chang’s Copycat Cookbook: Making Denny’s Most Popular Recipes At Home. To get a copy of this book, click on the cover or here.

To print or download a copy of the recipes, click here.

Delicious Egg Roll and Dumpling Recipes

Asian Egg Roll and Dumpling Recipes!

Book Name : Asian Egg Roll and Dumpling Recipes!
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It has become a tradition in our family to cook like Mama Li. In this article, you will find some of her best recipes for egg rolls, spring rolls, and dumplings… and a few bonus recipes!

Traditional Pork Egg Rolls

This is one of the most Classic Chinese egg rolls. It is a balanced mix of ground pork and vegetables. It is a tasty appetizer and a must-have for pork lovers.

Serves 10 pieces | Preparation time 25 minutes | Cooking time 30 minutes

Ingredients

  • 10 egg roll wrappers
  • 1 tablespoon cornstarch mixed in water to seal the egg rolls
  • Oil for frying

Pork mix ingredients

  • ½ pound ground pork
  • Freshly ground black pepper
  • ½ tablespoon soya sauce
  • ½ teaspoon cornstarch
  • ¼ teaspoon white sugar

Vegetable mix ingredients

  • 2 garlic cloves, very finely minced
  • 1carrot, shredded, medium-sized
  • ¼ head of green cabbage, shredded
  • 5 shiitake mushrooms
  • 1 teaspoon fresh ginger, grated
  • 1 teaspoon Chinese rice wine
  • 1 teaspoon soya sauce
  • 2 tablespoons grapeseed oil, separated
  • 2 teaspoons rice wine
  • 2-3 teaspoons soya sauce
  • ¼ teaspoon sugar
  • Salt and Black Pepper
  • 1 teaspoon sesame oil

Preparation

  1. Begin the preparation by marinating the filling. In a mixing bowl, combine all the ingredients for the ground pork, and let it marinate for 10 minutes.
  2. Grate the vegetables and the mushrooms.
  3. Coat a wok or a large frying pan with the grapeseed oil on medium-high heat. Add the pork, and fry till the color changes. Remove the pork from the wok to a plate and set aside.
  4. Add grapeseed oil and vegetables to the wok. Begin with ginger and garlic, and follow with vegetables, stirring constantly.
  5. Once everything is fried and soft, add the sesame oil, rice wine, soya sauce, sugar, and black pepper. Cook for one minute on low heat.
  6. Finally, add the pork back in and mix everything. Cook for another minute.
  7. Remove from heat, and let it cool.
  8. Try and remove the extra moisture with paper towels.
  9. Spread the egg wraps on a flat surface. Fill each of them with one tablespoon of the filling.
  10. Roll and seal them perfectly using the water and corn starch mixture.
  11. Once done, cover the egg rolls with a clean, wet towel so that they do not dry.
  12. Refrigerate for 4 hours before frying them in oil.

 

Vietnamese Fresh Spring Roll

Yields 8 spring rolls | Preparation time 50 minutes

Ingredients

  • 8 rice wrappers
  • 8 large cooked shrimp, cut in half
  • 3 tablespoons fresh mint leaves
  • 8 lettuce leaves
  • ⅓ cup Thai basil leaves
  • 3 tablespoons fresh cilantro
  • 4 teaspoons fish sauce
  • 2 ounces rice vermicelli
  • 1 tablespoon fresh lime juice
  • 1 clove garlic, minced
  • ½ teaspoon chili sauce
  • 1 tablespoons hoisin sauce
  • 2 tablespoons crushed peanuts
  • Water

Preparation

  1. Cook the rice vermicelli according to package instructions.
  2. Drain the water. Place the vermicelli in a bowl. Add the fish sauce, lime juice, garlic, chili sauce, and hoisin sauce. Mix well. Set vermicelli aside.
  3. Prepare all your ingredients at arm’s reach of the working surface where you will prepare the rolls.
  4. Fill a large enough bowl with warm water to fit the rice paper.
  5. Dip the wraps one by one in the water for a few seconds.
  6. Once soft, place on a dry and flat surface.
  7. At the center of the wrapper, start layering the ingredients one by one. Start with the lettuce leaves, then the shrimp, basil leaves, mint, cilantro, crushed peanuts, and finish with the vermicelli.
  8. Leave enough space for folding. Roll the wrap from one end to the other to seal the ingredients inside.
  9. Serve with peanut sauce.

 

Vegetable Lumpia

Serves 16 | Preparation time 15 minutes | Cooking time 15 minutes

Ingredients

  • 1½ cups tofu, firm
  • 1 carrot, grated
  • 1 cup bean sprouts
  • 1½ cups cabbage, grated
  • 1 spring onion, chopped
  • 2 cloves, garlic, minced
  • 1 cup low-sodium soy sauce
  • ¼ cup oyster sauce
  • 1 egg
  • 16 spring roll wrappers
  • 4 tablespoons sesame oil
  • Vegetable oil for frying

Preparation

  1. Heat 4 tablespoons of sesame oil in a skillet or a wok, add onion and garlic and sauté for 30 seconds.
  2. Add remaining vegetables, and sauté until tender (3-4 minutes).
  3. Add soaked noodles, soy sauce, and oyster sauce into the skillet and combine, set aside.
  4. Open your package of spring rolls, and place all but one wrapper under a clean, damp, dishcloth to ensure wrappers do not dry out.
  5. Set your wrapper on a flat surface with one corner pointed at you.
  6. Place a tablespoon of filling on the bottom of the wrapper, about two inches above the corner point.
  7. Fold the bottom part of the wrapper over the filling, and then fold the sides over the filling, so you have what almost looks like an envelope with a long flap.
  8. Roll the spring roll away from you until you get about two inches from the top, brush the edges at the top with your egg wash, complete roll. Repeat.
  9. Fill a heavy pot halfway up with oil for frying.  Warm the oil on medium heat until it reaches 350ºF/177ºC. You can also use a wok or a deep-frying machine. Deep-fry spring rolls until golden, about 1-2 minutes on each side.
  10. Place spring rolls on a plate lined with paper towels to catch any excess oil before serving.
  11. Serve with your favorite dipping sauce.

 

Classic Chinese Dumplings

Serves 60 pieces | Preparation time 1 hour 30 minutes | Cooking time 30 minutes

Ingredients

For Dumpling

  • 3 cups all-purpose flour
  • 1¼ cup cold water
  • ¼ teaspoon salt

For Filling

  • 1 pound ground pork
  • 2 tablespoons soya sauce
  • 1 teaspoon salt
  • 1 tablespoon rice wine vinegar
  • ¼ teaspoon white pepper
  • 2 tablespoons sesame oil
  • 2 tablespoons vegetable oil
  • 3 green onions, sliced
  • 1½ cup Napa cabbage, shredded
  • 4 tablespoons bamboo shoots, shredded
  • 1 teaspoon fresh ginger, grated
  • 2 garlic cloves, minced
  • Egg wash for sealing

Preparation

  1. Start by making the dough. Mix the salt and the dough thoroughly in a large bowl. Slowly add the water and mix to form a ball of dough.
  2. Knead the dough till it is extremely smooth and elastic. Cover it with plastic wrap, and let it rest for 30 minutes.
  3. While the dough is resting, prepare the filling. Add the pork to a large mixing bowl. Add the rice wine vinegar, salt, soy sauce, and white pepper. Mix thoroughly to ensure the consistency of the mixture. Set aside.
  4. Warm 2 tablespoons of vegetable oil in a wok on medium-high heat. Add the garlic and ginger. Sauté for 30 seconds. Reduce heat to medium and add the green onions, Napa cabbage, and bamboo shoots. Sauté until the vegetables are tender. Remove from heat and let cool down for a few minutes.
  5. Add the vegetable mixture to the pork. Mix well.
  6. After half an hour, with a rolling pin on a lightly floured working surface, roll the dough. Use a cookie cutter or a glass to make the nice round even wrappers of about 2-2½-inch wide.
  7. Place 1 teaspoon to 1½ teaspoon of the pork filling onto one half of the wrapper. Seal the dumpling by brushing lightly with some egg wash on the edges. Press lightly to seal.
  8. You can cook the dumplings by either steaming or boiling them.
  9. When boiling, add them to the pot only when the water has started boiling. Let them boil for 12 minutes.
  10. If you are using a bamboo steamer, place cabbage, bok choy or large lettuce leaves at the bottom of the steamer. It will prevent the dumplings from sticking to the bottom. Arrange the dumpling so they do not touch. Steam for 15 minutes.
  11. You can also fry them after they have been boiled or steamed for added flavor.

 

Spicy Soy Dumpling Dipping Sauce

Yields about ¾ cup

Ingredients

  • 3 tablespoons light soya sauce
  • 3 tablespoons dark soya sauce
  • 3 tablespoons rice vinegar
  • 1 teaspoon chili oil
  • ½ teaspoon granulated sugar
  • 1 garlic clove, minced
  • 1 teaspoon ginger, grated

Preparation

  1. Mix all the ingredients in a container.
  2. Store it in an airtight container.
  3. Refrigerate it for 1 hour before serving.

 

Steamed Barbecue Pork Buns

Serves 16 buns | Preparation time 60 minutes | Cooking time 60 minutes

Ingredients

Filling ingredients

  • ½ cup chicken broth
  • 2 tablespoons oyster sauce
  • 2 tablespoons ketchup
  • 5 tablespoons sugar
  • 4 tablespoons cornstarch
  • 1 tablespoon soy sauce
  • 1 pork loin roast
  • 2 tablespoons vegetable oil
  • 1 yellow onion, chopped
  • 1 tablespoon rice wine
  • 1 tablespoon sesame oil
  • Salt and pepper

Dough ingredients

  • 2¼ cups all-purpose flour
  • ½ cup white sugar
  • 3½ teaspoons baking powder
  • 6 tablespoons whole milk
  • 2 tablespoons vegetable oil

Preparation

Making the Filling

  1. In a bowl, mix the broth, ketchup, oyster sauce, soy sauce, sugar, cornstarch, salt, and pepper. Mix them thoroughly and set aside.
  2. Dice the pork into ¼-inch pieces to fill up around 1½ cups.
  3. Heat a wok and add vegetable oil to it on medium-high heat. Once the oil is heated, add onions to the wok. Cook the onion till tender and golden brown, about 2-3 minutes.
  4. Add the pork and cook for another 2-3 minutes. Add the rice wine vinegar to it and stir.
  5. Reduce the heat to medium-low. Add the sauce. Keep stirring till the sauce thickens, 5-7 minutes. Remove from heat, and let the mixture cool.

Making the Dough

  1. Mix the flour, sugar, and baking powder in a large bowl.
  2. Slowly add milk to this mixture. Mix with your fingers. Add 3 tablespoons of water and continue kneading the dough.
  3. Add some of the vegetable oil and continue kneading.
  4. Knead the dough for another 10 minutes to make it very smooth.
  5. If the dough is too sticky, sprinkle some flour on it and knead some more.
  6. Let the dough rest for 60 minutes before you start making the buns.

Making the Buns

  1. Divide the dough into 16 equal pieces. Make them into balls.
  2. With your fingers, form a well in each dough ball so you can insert the filling.
  3. Add the pork filling.
  4. Pull the dough over the fillings to cover it completely and then twist the top to seal it completely.
  5. Repeat the same for all the 16 buns.

Cooking the Buns

  1. In a wok, boil approximately 6 cups of water.
  2. Place some Napa cabbage leaves on the bottom of the bamboo steamer. Place your buns in. Remember not to crowd the steamers.
  3. Place the steamers on the top of the wok to steam the buns.
  4. Steam them continuously till they become fluffy and their top opens. This takes around 15-20 minutes.
  5. Serve warm.

 

 

***These recipes and more can be found in Sarah Spencer’s Best Egg Roll, Spring Roll, and Dumpling Recipes from Mama Li’s Kitchen. To get a copy of this book, click on the cover or here.

To print or download a copy of the featured recipes, click here.

 

Pizza Recipes!

Book Name : Pizza Recipes!
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Before ordering a pizza for the delivery tonight, why not try to make it at home? It’s easy and you’ll impress your friends and family and best of all, no one will know it’s not takeout!

Basic Pizza Sauce

Serves:2

Preparation Time: 15 minutes 

Ingredients

  • 1 16-ounce can tomatoes (Roma, 6-in-1, or Sclafani) drained through cheesecloth OR 2 cups fresh tomatoes, peeled, crushed, and drained
  • 1/8 teaspoon garlic powder
  • 1/2 teaspoon sugar, or to taste (depending on the acidity of tomatoes used)
  • 1/2 teaspoon oregano
  • 1/2 teaspoons salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • 1/4 teaspoon red pepper flakes, or to taste

Directions

  1. Puree tomatoes, if needed, in a food processor or blender.
  2. Drain through cheesecloth.
  3. Combine with the rest of the ingredients, mixing well.
  4. Store in an air-tight container, refrigerated.
  5. Let sit, preferably overnight, for flavors to meld.

 

Meat Overload Pizza

Serves: 8 | Preparation Time: 25 minutes | Cooking Time: 25 minutes

Ingredients

  • 1 thin pizza crust, or crust of choice
  • 1/2-3/4 cups marinara sauce
  • 2 Tablespoons olive oil
  • 1 1/2-2 pounds assorted meat like ground beef, pepperoni, Italian sausage, breakfast sausage, ham (chopped), and bacon
  • Salt and pepper, to taste
  • 2 cups mozzarella cheese

Directions

  1. Heat oven to 425°F.
  2. Cook bacon until crisp. Cool slightly and then crumble.
  3. Cook sausages in a little oil over medium heat to brown. Drain over paper towels.
  4. Season ground beef with salt and pepper and sauté until browned. Drain.
  5. Spread sauce over dough.
  6. Sprinkle with about 1/2 cup mozzarella followed by half of the meat ingredients.
  7. Continue layering with cheese and meat.
  8. Bake until golden brown and bubbly (about 25 minutes).
  9. Let it sit for 3-5 minutes before slicing.

 

Barbecue Chicken

Serves: 8 | Preparation Time: 15 minutes | Cooking Time: 15-20 minutes

Ingredients

  • 1 12-inch thin crust, or pizza crust of choice
  • 1/2-3/4 cup barbecue sauce
  • 2 cups shredded, cooked chicken
  • 2 cups smoked Gouda cheese, shredded
  • 2 cups whole-milk mozzarella, shredded
  • 1/2 medium red onion, thinly sliced

Directions

  1. Preheat oven to 525°F. Place rack at level.
  2. Spread barbecue sauce over crust.
  3. Add shredded chicken, scattering evenly.
  4. Sprinkle with cheeses and top with onion slices.
  5. Bake until cheese has melted and crust is golden (about 15-20 minutes).

 

Pesto Veggie Pizza

Serves: 6-8 | Preparation Time: 25 minutes | Cooking Time: 10 minutes

Ingredients

  • 2 cups fresh mushrooms, sliced
  • 1 cup fresh broccoli florets, chopped
  • 3/4 cup zucchini, thinly sliced
  • 1/2 cup sweet yellow pepper, julienned
  • 1/2 cup sweet red pepper, julienned
  • 1 small red onion, thinly sliced and separated into rings
  • 1 Tablespoon pesto sauce
  • 1 prebaked 12-inch thin pizza crust dough
  • 1/3 cup basic or marinara sauce
  • 1/4 cup grated Romano or Parmesan cheese
  • 1/4 cup ripe olives, sliced
  • 3/4 cup shredded mozzarella cheese

Directions

  1. Preheat oven to 450°F.
  2. Place pre-baked crust in a pizza pan or pizza stone.
  3. Meanwhile, coat a skillet with non-stick cooking spray or coat with vegetable oil and heat over medium heat.
  4. Sauté mushrooms, broccoli, zucchini, peppers, and onion until tender.
  5. Remove from heat and stir in pesto. Set aside.
  6. Spread pizza sauce over pizza crust and sprinkle with cheeses.
  7. Arrange sautéed vegetables and olives over cheese.
  8. Bake until crust is golden brown and cheese has melted (about 8-12 minutes).

 

Apple Pie Pizza

Serves: 6-8 | Preparation Time: 20 minutes | Cooking Time: 17-22 minutes

Ingredients

  • 1 thin or pan pizza crust dough

Cinnamon streusel topping

  • 1/2 cup packed light brown sugar
  • 1/2 cup all-purpose flour
  • 3/4 teaspoon cinnamon
  • 4 tablespoons butter, softened

Apple topping

  • 1 tablespoon butter
  • 2 apples, peeled, cored, and chopped
  • 2 Tablespoons brown sugar
  • 1/2 teaspoon cinnamon

For glaze

  • 2 tablespoons butter
  • 1/3 cup milk
  • 1/4 teaspoon vanilla
  • 2 cups powdered sugar

Directions

  1. Preheat the oven to 425°F.
  2. Par-bake crust just to set dough (about 5 minutes). Remove from oven and let cool.
  3. Prepare streusel topping. Combine sugar, flour, and cinnamon well and the cut butter in with a pastry cutter or fingers. It should have a coarse, cornmeal-like texture. Set aside.
  4. Prepare the apple mixture. Melt the butter in a skillet over medium heat. Add apples, brown sugar, and cinnamon. While stirring frequently, cook until the mixture begins to be bubbly and fragrant (about 5 minutes). Remove from heat and let cool slightly.
  5. Spread apple mixture over crust and sprinkle with streusel topping.
  6. Bake until golden and bubbly (about 12-15 minutes).
  7. Remove from oven and let cool on a wire rack.
  8. Prepare glaze. Heat milk with butter in a saucepan over medium-low to medium heat. Remove from heat as soon as the butter is melted and stir in vanilla. Continue whisking while adding sugar gradually until smooth.
  9. Drizzle over apple pie pizza and serve.

 

 

***These recipes and more can be found in Lina Chang’s Pizza Takeout Cookbook: Favorite Takeout Pizza Recipes to Make at Home. To get a copy of this book, click on the cover or here.

To print or download a copy of the recipes, click here.

Favorite Indian Food Recipes!

Book Name : Favorite Indian Food Recipes!
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Love Indian food but hesitate to make it at home? With these recipes of authentic and easy-to-prepare favorite Indian dishes, you will cook Indian food like a pro in no time!

Butter Chicken (Murgh Makhan)

Serves 6 | Prep. time 15 minutes | Cooking time 45 minutes

Ingredients

  • 1 cup butter, divided
  • 1 onion, minced
  • 1 tablespoon minced garlic
  • 1 ½ pounds boneless skinless chicken breast, cut into bite-sized chunks
  • 2 tablespoons vegetable oil
  • 2 tablespoons tandoori masala
  • 1 (15-ounce) can tomato sauce
  • 3 cups heavy cream
  • 2 teaspoons salt
  • 1 teaspoon cayenne pepper
  • 1 teaspoon garam masala
  • Rice for serving

Directions

  1. Preheat the oven to 375°F.
  2. Take about 2 tablespoons of the butter and melt it in a karahi (or any skillet) over medium heat.
  3. Add the onion and garlic and cook for 15 minutes, stirring occasionally, or until the onion becomes dark brown in color.
  4. In a bowl, combine the chicken with the oil and toss to coat. Add the tandoori masala and mix well.
  5. Arrange the chicken pieces in one layer on a baking sheet.
  6. Bake for about 12 minutes, or until the chicken is thoroughly cooked.
  7. In another pan, melt the rest of the butter over medium-high heat.
  8. Stir in the tomato sauce, cream, salt, cayenne, and garam masala.
  9. Reduce the heat to medium-low and simmer for 30 minutes.
  10. Add the caramelized onion and the baked chicken, and simmer for 5 minutes.
  11. Serve over rice.

 

Indian Red Kidney Bean Curry (Rajma)

Serves 2 | Prep. time 10 hours | Cooking time 40 minutes

Ingredients

  • ½ cup red kidney beans
  • 2 tablespoons mustard oil
  • ½ cup onion, finely chopped
  • 1 teaspoon ginger-garlic paste
  • ¾ cup tomatoes, finely chopped
  • 1 ½ tablespoons tomato paste
  • 1 ½ teaspoons coriander powder
  • ½ teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • ¼ teaspoon roasted cumin powder
  • 1 teaspoon dry mango powder
  • ¼ teaspoon garam masala powder
  • ½ cup water
  • Salt to taste
  • 1 tablespoon fresh cilantro, chopped
  • Steamed rice, for serving

Preparation

  1. Wash the kidney beans and soak them in water for 5–6 hours. Drain well.
  2. Place the soaked kidney beans in a pressure cooker with 1 teaspoon of salt and 3 cups of water.
  3. Cook until the beans are soft.
  4. Remove the pressure cooker from the heat and set it aside.
  5. Heat the oil in a pan.
  6. When the oil is hot, add the onion and fry until it is translucent.
  7. Add the ginger-garlic paste and fry until the onion is golden brown.
  8. Add the chopped tomato and tomato paste and cook for a minute.
  9. Add the coriander powder, turmeric powder, red chili powder, roasted cumin powder, dry mango powder, and garam masala powder, and cook for a few seconds.
  10. Add ½ cup water and cook the masala until the oil separates on the side of the pan.
  11. Add the cooked kidney beans along with their water, and cook on low heat for 10–15 minutes.
  12. Slightly press a few kidney beans with the back of a ladle.
  13. Add more water and salt if required.
  14. Garnish with fresh coriander.
  15. Serve hot with steamed rice.

Paneer Tikka

Serves 4 | Prep. time 10–15 minutes | Cooking time 20–25 minutes

Ingredients

  • 1 large tomato, cut into thick rounds
  • 1 teaspoon dried fenugreek leaves
  • 1 large green bell pepper, deseeded and cut into large squares
  • 1½ cups paneer cheese, sliced into 1½-inch cubes
  • ¼ teaspoon chaat masala
  • 1 tablespoon butter, melted
  • Salt to taste
  • Lemon wedges (optional)

Marinade

  • 1 cup mint leaves
  • 2 teaspoons ginger, grated
  • ½ cup cilantro leaves
  • 2 pieces green chili, halved
  • 1½ teaspoons black salt
  • ½ cup yogurt

Directions

  1. Combine all the ingredients for the marinade in a food processor or blender. Blend to make a smooth paste.
  2. Add the fenugreek leaves and blend again.
  3. Coat the paneer with the marinade in a bowl. Arrange on a plate, placing the tomato and bell pepper slices on top.
  4. Cover and refrigerate for 2 hours.
  5. Preheat your BBQ grill.
  6. Place the vegetables and marinated paneer on a pre-greased baking sheet.
  7. Grill for about 18–20 minutes, flipping the vegetables and paneer halfway through.
  8. Remove from the grill and brush with butter. Sprinkle with chaat masala, salt, and lemon juice. Serve warm.

 

Red Lentil Soup (Masoor Dal)

Serves 6 | Prep. time 20 minutes | Cooking time 1 hour

Red Lentil Soup (Masoor Dal)

Ingredients

  • ½ teaspoon cumin seeds
  • 1 medium onion, chopped
  • 1 ½ cups tomatoes, diced
  • 1 ½ cups red lentils
  • 2 cups vegetable or chicken broth
  • 1 cup light coconut milk
  • 2 tablespoons freshly squeezed lemon juice
  • 2 cups water
  • 1 ½ cups shredded kale
  • ¼ teaspoon fine sea salt

Directions

  1. Heat a soup pot over medium-high heat.
  2. Add the cumin and stir for 1 minute to toast.
  3. Add the onions and stir-fry for about 5 minutes, or until the onion has caramelized and begins to stick to the pot.
  4. Add the tomatoes and cook for about 2 more minutes, stirring constantly.
  5. Add the lentils, broth, coconut milk, lemon juice, and water. Stir and bring to a boil.
  6. Cover and simmer for 30 minutes, stirring frequently. The lentils are done when they are tender.
  7. Turn off heat, and stir in the kale and salt.
  8. Serve hot.

 

Traditional Naan Bread

Serves 10–12 pieces | Prep. time 1½ hours | Cooking time 10–15 minutes

Ingredients

  • 1 cup water or as required
  • 3 cups wheat flour
  • 1 tablespoon sugar
  • ½ teaspoon instant yeast
  • 3–4 tablespoons yogurt
  • ¾ teaspoon salt
  • 2 tablespoons ghee
  • Sesame seeds (optional)
  • Butter, melted, to taste

Directions

  1. In a mixing bowl, combine the sugar, yeast, and water. Add 1 cup of the flour and stir to prepare a dough.
  2. Cover the bowl and set aside for 40–45 minutes.
  3. Add the remaining flour, yogurt, butter, and salt. Combine well.
  4. Knead the dough over a lightly floured surface until smooth.
  5. Place the dough in a bowl, cover, and set aside to rise for 25–30 minutes.
  6. Divide the dough evenly into 10–12 small balls. Sprinkle on some sesame seeds and pat them into the balls. Set the balls aside to rise for 15–20 minutes.
  7. Using a rolling pin, roll the balls over a lightly floured surface to make ¼-inch-thick rounds.
  8. Heat a skillet or flat iron pan; add the prepared naan and cook for 20–30 seconds until light brown and brown bubbles appear.
  9. Flip and cook the other side until bubbles appear.
  10. Brush with some butter over one side. Serve warm with meals.

 

***These recipes and more can be found in Sarah Spencer’s A Taste of India: Indian Cooking Made Easy with Authentic Indian Food Recipes. To get a copy of this book, click on the cover or here.

To print or download a copy of the recipes, click here.

Delicious Smoothie Bowl Recipes!

Book Name : Delicious Smoothie Bowl Recipes!
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What’s for breakfast? Smoothie bowls! Nothing could be a more glorious start to a day than a hearty bowl of scrumptious breakfast smoothie! Yes, it is what it says: smoothie is a bowl.

Raspberry Mango Smoothie Bowl

Just the tempting name is enough to make one drool, but the creamy concoction is a pretty sight to behold.

Serves 2

Ingredients

Smoothie

  • 1 banana
  • ½ mango, frozen
  • ½ avocado
  • 1 cup raspberries
  • ¼ cup coconut milk
  • ⅔ cup coconut water
  • 3 teaspoons chia seeds
  • 1 tablespoon honey
  • 2 tablespoons oats
  • 2 tablespoons ground flax seeds

Toppings

  • 3-4 strawberries, sliced
  • ¼ cup raspberries

Preparation

  1. Toss all smoothie ingredients into the blender, except chia and flax seeds, and mix on high until a smooth puree forms.
  2. Top with seeds of your fancy and slices of raspberry and strawberry.

 

Blueberry Cheesecake Smoothie Bowl

If you were to take a slice of your all-time favorite blueberry cheesecake and put it in the blender, it would taste exactly like this smoothie! Blueberries are the ultimate powerhouse when it comes to nutrients. They are packed with phytonutrients, antioxidants, vitamin C and K, and fiber, and we love to incorporate them in our breakfasts!

Serves 1

Ingredients

Smoothie

  • 1 ½ cups blueberries
  • 3 tablespoons honey
  • ¼ cup cream cheese
  • ½ cup milk
  • Handful ice cubes

Toppings

  • 2 graham crackers, crushed
  • 6-7 fresh blueberries
  • 2 tablespoons cacao nibs

Preparation

  1. Crush two graham crackers in the food processor and set aside.
  2. Toss all the smoothie ingredients into the blender and blend on high for 2-3 minutes, until a thick consistency is achieved.
  3. Pour into a bowl and top with crushed graham crackers, blueberries, and cacao nibs.

 

Vanilla Almond Smoothie Bowl

This smoothie is a delectable milkshake in disguise and one that you will absolutely love!

Serves 1

Ingredients

Smoothie

  • 2 cups low fat milk
  • 2 scoops natural vanilla protein powder
  • 2 tablespoons toasted slivered almonds
  • 1 banana
  • 3-4 ice cubes

Toppings

  • 1 banana, sliced
  • 1 tablespoon almonds
  • 1 tablespoon unsweetened coconut
  • 1 tablespoon chia seeds

Preparation

  1. Place all the smoothie ingredients into the blender, and blend until a thick ice cream consistency is achieved.
  2. Transfer to a bowl and garnish creatively with the toppings.
  3. Serve chilled.

 

Chocolate Peanut Butter Smoothie Bowl

This thick delectable chocolate smoothie bowl would make a drool-worthy breakfast for the entire family. There are a plethora of toppings that can be thrown in to impart a crunchy freshness to the scrumptious bowl, such as fresh fruits, dried fruits, nuts, seeds, chocolate, or peanut butter.

Serves 2

Ingredients

Smoothie

  • 8 pitted dates
  • ½ cup rice milk
  • 4 medium bananas (It’s good to freeze them beforehand)
  • 8 tablespoons unsweetened cocoa powder or carob powder
  • 2 tablespoons crunchy organic peanut butter

Toppings

  • 1 banana, sliced
  • 1 tablespoon shredded coconut
  • 1 tablespoon chocolate chips
  • 1 tablespoon crushed peanuts
  • 1 tablespoon sesame seeds

Preparation

  1. Blend all the smoothie ingredients together until a smooth consistency is reached. If your blender is not powerful enough, you can avoid freezing the bananas or chop them into small chunks before putting them in.
  2. Add heaps of your favorite toppings and dive in! Making breakfast has never been so easy.

 

Super Green Smoothie Bowl

People might expect that smoothie bowls made with veggies taste would like freshly mowed lawns, but in fact, the delectable ingredients incorporated in this smoothie mask the underlying veggie flavor so much, you wouldn’t even know what you were downing, if not for the vibrant color. The recipe has been tweaked with the detoxifying goodness of chlorella, a micro-algae that supercharges the status of this smoothie to sky levels! Chlorella is also rich in chlorophyll and is a powerful supplement known to help strengthen the immune system.

Serves 2

Ingredients

Smoothie

  • ½ cup unsweetened coconut milk
  • 2 tablespoons chia seeds
  • ½ small avocado
  • 2 cups frozen peaches
  • 1 ripe banana
  • Fresh ginger, 1” piece
  • 2 pitted dates
  • 1 cup spinach
  • 1 teaspoon chlorella

Toppings

  • 1 tablespoon coconut flakes
  • 1 pinch cinnamon
  • 1 banana, sliced
  • 1 tablespoon cacao nibs
  • 2 tablespoons blueberries and raspberries
  • 1 tablespoon hemp seeds

Preparation

  1. Blend all smoothie ingredients at high speed until smooth.
  2. Transfer to a bowl and top with unsweetened coconut flakes, cinnamon, banana slices, cacao nibs, blueberries, raspberries, and hemp seeds!

 

 

 

***These recipes and more can be found in Sarah Spencer’s Smoothie Bowls: Healthy Breakfast Bowl Recipes. To get a copy of this book, click on the cover or here.

To print or download a copy of the recipes, click here.

Delicious Cracker Barrel Copycat Recipes!

Book Name : Delicious Cracker Barrel Copycat Recipes!
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Buttermilk Pancakes

These light and fluffy pancakes will quickly become a Sunday morning favorite. Topped with your favorite fruits or with maple syrup, they are utterly delicious.

Serves 6 | Prep. time 5 minutes | Cooking time 10 minutes

Ingredients

  • 2 cups un-sifted flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 3 tablespoons sugar
  • 2 eggs
  • 2⅓ cups low-fat buttermilk
  • Butter for cooking

Directions

  1. Preheat a griddle or large skillet to 350°F.
  2. Place a stick of butter next to the skillet; you will butter it before preparing each pancake.
  3. In a medium bowl, whisk together the eggs and buttermilk until they are well combined. Whisk in the flour, baking soda, sugar and salt. Whisk thoroughly until well combined.
  4. Prepare the skillet by rubbing the butter in a circle in the center, then add about ½ cup of batter. Spread the batter until it forms an even circle.
  5. When the pancake surface turns bubbly, flip and cook on the other side until you can’t see wet spots on the sides.
  6. Repeat with the remaining batter, making sure to butter the skillet before you start each pancake.
  7. Serve with your favorite syrup or fruit.

 

Macaroni and Cheese

Who doesn’t like mac and cheese? There is one thing for certain, Cracker Barrel knows how to make it right. This copycat recipe will please even the staunchest mac and cheese critic.

Serves 4–6 | Prep. time 5 minutes | Cooking time 25 minutes

Ingredients

  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 teaspoon salt
  • 1 teaspoon dry mustard
  • 2½ cups milk
  • ½ pound (about 2 cups) cheddar (divided)
  • ½ pound (2 cups) elbow macaroni, cooked

Directions

  1. Preheat the oven to 375°F.
  2. Melt the butter in a saucepan, then stir in the flour, salt, and mustard.
  3. Whisk in the milk and stir constantly until the sauce begins to thicken.
  4. Stir in 1½ cups of the cheese. Continue to stir until melted, then remove from the heat.
  5. Add the cooked elbow macaroni and the cheese sauce to a buttered casserole dish. Stir until the macaroni is covered with sauce. Top with the remaining cheese and bake for 25 minutes or until the top is browned and the cheese is bubbly.

 

Sunday Chicken

Cracker Barrel honors Sundays by making this special chicken. This copycat recipe allows you to make this dish and make your Sundays special.

Serves 4 | Prep. time 10 minutes | Cooking time 10 minutes

Ingredients

  • Oil for frying
  • 4 boneless, skinless chicken breasts
  • 1 cups all-purpose flour
  • 1 cup bread crumbs
  • 2 teaspoons salt
  • 2 teaspoons black pepper
  • 1 cup buttermilk
  • ½ cup water

Directions

  1. Add 3–4 inches of oil to a large pot or a deep fryer and preheat to 350°F.
  2. Mix together the flour, breadcrumbs, salt, and pepper in a shallow dish. To a separate shallow dish, add the buttermilk and water; stir.
  3. Pound the chicken breasts to a consistent size. Dry them with a paper towel, then sprinkle with salt and pepper.
  4. Dip the seasoned breasts in the flour mixture, then the buttermilk mixture, then back into the flour.
  5. Add the breaded chicken to the hot oil and fry for about 8 minutes. Turn the chicken as necessary so that it cooks evenly on both sides.
  6. Remove the chicken to either a wire rack or a plate lined with paper towels to drain.
  7. Serve with mashed potatoes or whatever sides you love.

 

Mushroom Braised Pot Roast

This recipe is a copycat of the specialty menu item served at Cracker Barrel. It is flavorful and juicy and will have your mouth watering as it cooks in the slow cooker.

Serves 6 | Prep. time 10 minutes | Cooking time 6 hours

Ingredients

  • 4 pounds chuck roast
  • 2 tablespoons vegetable oil
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 cup chopped onion
  • 2 cups beef broth
  • 2 tablespoons Gravy Master
  • 2 tablespoons butter
  • 1 pound cremini or white button mushrooms, sliced
  • ⅓ cup heavy cream (optional)

Directions

  1. Generously season the chuck roast with salt and pepper.
  2. Heat the vegetable oil in a large skillet, then sear the chuck roast on all sides.
  3. Add the onion, beef broth, and Gravy Master to the slow cooker. Transfer the seared roast from the skillet.
  4. Cook on low for approximately 6 hours.
  5. When the roast is almost done, melt the butter in a small skillet and sauté the mushrooms until soft, then add to the roast.
  6. Move roast to a cutting board and let rest.
  7. Add heavy cream to the mushroom sauce if desired. Stir and continue cooking for 5 minutes.
  8. Slice and serve with sauce.

 

Peach Cobbler

Peach cobbler is a true Southern favorite, and this recipe, which is a copycat of Cracker Barrel’s, is amazing.

Serves 4 | Prep. time 10 minutes | Cooking time 45 minutes

Ingredients

  • 1¼ cups Bisquick
  • 1 cup milk
  • ½ cup melted butter
  • ¼ teaspoon nutmeg
  • ½ teaspoon cinnamon
  • Vanilla ice cream, for serving

Filling

  • 1 (30-ounce) can peaches in syrup, drained
  • ¼ cup sugar

Topping

  • ½ cup brown sugar
  • ¼ cup almond slices
  • ½ teaspoon cinnamon
  • 1 tablespoon melted butter

Directions

  1. Preheat the oven to 375°F.
  2. Grease the bottom and sides of an 8×8-inch pan.
  3. Whisk together the Bisquick, milk, butter, nutmeg, and cinnamon in a large mixing bowl. When thoroughly combined, pour into the greased baking pan.
  4. Mix together the peaches and sugar in another mixing bowl. Put the filling on top of the batter in the pan. Bake for about 45 minutes.
  5. In another bowl, mix together the brown sugar, almonds, cinnamon, and melted butter. After the cobbler has cooked for 45 minutes, cover evenly with the topping and bake for an additional 10 minutes.
  6. Serve with a scoop of vanilla ice cream.

 

***These recipes and more can be found in Lina Chang’s Copycat Recipes: Making Cracker Barrel’s Most Popular Recipes at Home. To get your copy now, click on the cover or here 

Copycat recipes

To print or download any of the featured recipes, click here.

Delicious Portuguese Recipes!

Delicious Portuguese Recipes!

Book Name : Delicious Portuguese Recipes!
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Bring the vibrant flavors of Portugal to your table with authentic classic Portuguese recipes!

Piri-Piri Chicken

Serves: 4–8 | Preparation Time: 20 minutes plus 4 hours marinating time | Cooking Time: 30–40 minutes 

Ingredients

  • 1 whole chicken (about 3½ pounds), butterflied
  • Vegetable or olive oil for brushing
  • Extra piri-piri sauce, store-bought or homemade (recipe below), for dipping

For marinade

  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • ½ cup piri-piri sauce
  • 2 tablespoons white wine
  • Salt and pepper, to taste
  • 1 teaspoon sweet paprika
  • 2 cloves garlic, minced
  • 1 shallot, minced
  • 1 tablespoon ginger, peeled and grated
  • 2 bay leaves

Piri-piri sauce

  • 6 tablespoons lemon juice
  • 1 tablespoon red wine or cider vinegar
  • 1 teaspoon salt
  • 1 cup vegetable or olive oil
  • ¼ cup garlic powder
  • 2 tablespoons paprika
  • 1 tablespoon cayenne pepper
  • ⅓ cup birds eye chilies, stemmed and sliced

Directions

For chicken

  1. Combine all marinade ingredients. Place in re-sealable bag such as a Ziplock with chicken.
  2. Marinate for 4 to 24 hours, refrigerated, turning frequently.
  3. Preheat oven to 400°F or grill to medium heat. The grate should be lightly oiled. Place a pan of water below the oven grill rack to catch the drippings.
  4. Grill the chicken, skin-side down, covered, for 10 minutes.
  5. Turn over and brush with oil. Continue grilling until well-browned, turning, and brushing often (about 30 to 40 minutes).
  6. Serve with piri-piri sauce for dipping.

For piri-piri sauce

  1. Mix the lemon juice, vinegar, and salt until the salt is dissolved.
  2. Pour into a blender with the other ingredients.
  3. Blend until smooth.
  4. Let flavors meld for at least 1 hour (1 week optimum) before using.
  5. Keeps for 1 month, refrigerated, in an airtight container.

 

Portuguese Potato Salad

Serves: 6–8 | Preparation Time: 20 minutes | Cooking Time: 15–20 minutes

Ingredients

  • 6 medium potatoes, scrubbed and washed
  • ½ teaspoon salt
  • 1 cup peas (frozen or canned, drained)
  • 1 medium carrot, diced
  • ½ small onion, minced finely
  • ¼ cup celery, chopped
  • 2 tablespoons minced parsley

For dressing

  • 1 tablespoon olive oil
  • ½ tablespoon red or white wine vinegar
  • ½ teaspoon honey, or to taste
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • 1 cup mayonnaise
  • Salt and pepper, to taste

Directions

  1. Prepare the dressing by mixing the ingredients together well. Adjust flavor with seasonings, as needed. Cover and refrigerate until ready for use.
  2. Potatoes may or may not be peeled. Cut into 1-inch thick pieces.
  3. Place in a pot and add water to cover. Bring to a boil.
  4. Add salt and simmer for 5 minutes, then add carrots.
  5. Continue simmering until potatoes are done (about 5 minutes). Don’t overcook, or potatoes will be mushy.
  6. Add peas and cook to heat through (about 1 minute).
  7. Remove from heat and drain. Let cool.
  8. Add onions, celery, parsley, and dressing.
  9. Mix well, but without mashing the potatoes.
  10. May be served chilled or at room temperature.

Codfish Croquettes (Pasteis de Bacalhau)

Serves: 20 | Preparation Time: 20 minutes | Cooking Time: 50 minutes

Ingredients

  • 1 pound boneless bacalhau
  • 2 cups milk
  • 4 potatoes, scrubbed
  • 2 cloves garlic, pounded to a paste
  • 1 medium onion, minced
  • 2 tablespoons cilantro or parsley (or combination thereof), chopped
  • 2 eggs, slightly beaten
  • Salt and pepper, to taste
  • Oil for frying
  • 1 lemon, sliced (optional)

Directions

  1. Rehydrate the bacalhau. Soak the bacalhau in water. Cover and refrigerate. Change the water about 3 times in 24 to 48 hours (length of soaking depends on desired saltiness). Drain.
  2. Place the rehydrated bacalhau in a pot or saucepan and pour in the milk. If needed, add water to cover by 1 inch.
  3. Bring to a boil and gently simmer until fish is tender (about 20 minutes).
  4. Drain and rinse well.
  5. While simmering the bacalhau, place the potatoes in a pot, cover with water and boil until tender (about 20 minutes). Drain and peel.
  6. Flake the fish and add the peeled potatoes. Mash well together. Let cool.
  7. When cooled, add the garlic, onion, cilantro and/or parsley, and eggs. Mix together well and season with salt and pepper to taste.
  8. Scoop out a spoonful. To shape, use 2 spoons and scrape the mixture from one spoon to another once or twice to make oval-shaped. Drop this in preheated oil in a skillet. Keep shaping additional spoonfuls and dropping them into the oil until the mixture is used up.
  9. Deep fry until golden brown and then drain on paper towels.
  10. Serve with lemon slices (optional).

 

 

Tomato Rice (Arroz de Tomate)

Serves: 4 | Preparation Time: 10 minutes | Cooking Time: 30 minutes

Ingredients

  • 2 tablespoons olive oil
  • 1 tablespoon bacon fat or margarine
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 2 large tomatoes, chopped
  • 1 bay leaf
  • Red pepper flakes, to taste
  • 1½ cups meat or vegetable broth
  • 1 cup short-grain white rice
  • 3 tablespoons chopped cilantro or parsley (or combination)
  • Salt and pepper, to taste

Directions

  1. Heat the oil in a pot over medium-high heat. (If cooking everything in the pot and not in a rice cooker, make sure the pot has a well-fitted lid.)
  2. Melt the bacon fat or margarine in the oil.
  3. Sauté the onions and garlic until fragrant (about 2 minutes).
  4. Add the tomatoes, bay leaf, and red pepper flakes. Cook, with stirring, until the tomatoes are softened and almost mushy (about 5 minutes).
  5. Add the broth. The mixture may be transferred to a rice cooker at this point.
  6. Stir in the rice, salt, and pepper.
  7. Cover and let cook.
  8. As soon as the mixture starts to boil, add the cilantro and/or parsley
  9. Replace the cover. If cooking in a pot, reduce heat and let simmer until liquid is absorbed and rice is tender or of desired consistency (about 20 minutes; it can be porridge-like or drier). If using a rice cooker, just wait for it to switch off automatically.
  10. Turn off heat but let sit for 10 minutes before removing the lid.
  11. Goes well with meat and fish.

 

 

Custard Tarts (Pasteis de Nata)

Serves: 12 | Preparation Time: 45 minutes plus 1 hour refrigeration time | Cooking Time: 20 minutes

Ingredients

For pastry shell

  • 2 cups all-purpose flour, plus more for dusting
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup unsalted butter, cut into cubes
  • ⅔ cup ice water

For custard filling

  • 1 tablespoon cornstarch
  • 1½ cups heavy cream
  • 1½ teaspoons vanilla
  • 1 cup granulated sugar
  • Rind of 1 lemon, large pieces
  • 6 egg yolks
  • 1 stick cinnamon

For garnish

  • ⅓ cup confectioners’ sugar
  • 1 teaspoon cinnamon

Directions

For pastry shell

  1. Mix the flour, baking powder, and salt.
  2. Add in the butter, and using your hands or a mixer with dough hook attachment, mix or pulse in small spurts until the mixture looks like coarse cornmeal.
  3. While mixing, pour in half of the water in a stream. Add the rest of the water by the tablespoonful, scraping down the sides of the bowl when needed, until the mixture begins to hold together.
  4. Press the dough together to form a ball.
  5. Line your work surface with plastic wrap.
  6. Place the ball of dough at the center of the plastic and flatten it with your hands to form a thick disc.
  7. Wrap the dough and refrigerate for 1 hour.
  8. When the dough is ready to be rolled out, preheat the oven to 350°F.
  9. Divide the dough in half and gently compress each portion into a ball.
  10. Dust the work surface with flour and roll out the dough thinly (to about 1/16 of an inch).
  11. Use a cutter or wide-mouthed glass or jar to cut out 4-inch circles.
  12. Press the circles into muffin molds and trim away the excess with a knife.
  13. Repeat with the other half of the dough until you have filled 12 muffin molds.
  14. Place cupcake liners over the pastry and fill with pastry weights or beans.
  15. Bake for 10 minutes.

For the filling

  1. Mix the ingredients together in a heavy-bottomed pan.
  2. Bring to a boil with stirring. Immediately remove from heat and let cool (about 10 minutes).
  3. Remove the cinnamon stick and lemon rind and fill the pastry shells.
  4. Bake until the filling swells and dark brown spots form on the surface (about 20 minutes).
  5. Place on a rack to cool for about 15 minutes. Centers may still be jiggly but will set during cooling.
  6. Sift the sugar-cinnamon garnish over the pastries.
  7. Serve warm.

 

Variation: Use store-bought puff pastry. Unfold and cut into circles. Press into greased muffin cups and trim off excess dough. Fill with the custard mixture and bake at 350–400°F for 20–25 minutes (or according to packaging instructions).

 

 

The recipes are from Sarah Spencer’s book Portuguese Cooking Easy Classic Recipes from Portugal. Click on the cover to learn more or here!

 

To download or print any of these recipes, click here.

Refreshing Sorbet Recipes!

Book Name : Refreshing Sorbet Recipes!
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Make quick and easy, delicious, and sweet sorbets and other frozen fruity desserts for your family and friends! They will love it!

Raspberry Sorbet

Makes about 4 cups (½ cup per serving)

Ingredients

  • ½ cup granulated sugar
  • ¼ cup water
  • 12 ounces fresh raspberries
  • ½ cup water

Directions

  1. In a saucepan over medium heat, combine the water and sugar and bring to a boil.
  2. Cook for about 5 minutes, remove it from the heat and then let it cool completely.
  3. In another saucepan over medium heat, heat the raspberries with the water and let them boil for about 10 minutes. Let them cool completely.
  4. Place cooked and cooled cranberries, in a blender or food processor mix until smooth. Strain the juice through a fine-mesh sieve.
  5. Pour in the cooled simple syrup and pulse to mix.
  6. Chill the mixture in the fridge for 2–3 hours (or overnight).
  7. Pour the mixture in a Pyrex or stainless steel 9×13 pan and freeze for 30 minutes. The edges should start freezing.
  8. Using a handheld electric mixer, beat the sorbet for 1 minute, until smooth.
  9. Return to the freezer for another 30 minutes and beat again as before. Repeat this step 4–5 times until the sorbet is firm. If at any point the sorbet is too hard to beat, place it in the refrigerator until it softens.
  10. Serve right away or transfer the sorbet to an airtight freezer-safe container.

Nutrition per Serving

Calories 93, fat 0 g, carbs 20.2 g, sugar 15.6 g, protein 0 g, sodium 1 mg

 

Strawberry Mango Pops

Surprise the kids with these healthy ice pops made at home!

Makes about 6 pops

Ingredients

  • 3 cups mango purée
  • 1 ½ cups strawberries, hulled and sliced
  • 2 tablespoons honey

Directions

  1. Stir the strawberries and honey into the mango purée.
  2. Spoon the mixture into ice pop molds and add sticks or lids.
  3. Freeze for 6 hours, and enjoy

Nutrition per Serving

Calories 140, fat 0.6 g, carbs 36.5 g, sugar 30.1 g, protein 1.1 g, sodium 4.0 mg

 

Coffee Granita

This chilled coffee drink is perfect to serve at a summer brunch.

Makes about 4 cups (½ cup per serving)

Ingredients

  • ½ cup granulated sugar
  • 2 cups strongly brewed coffee
  • ½ cup coffee liqueur

Directions

  1. Combine the granulated sugar and coffee in a saucepan over medium-low heat.
  2. Mix until the sugar is dissolved, but do not allow the mixture to boil.
  3. Add the coffee liqueur and bring the whole mixture to a boil.
  4. Cook for about 5 minutes, and then set it aside to cool for about 15 minutes.
  5. Transfer the mixture into a freezer-safe container and let it freeze for 1 hour.
  6. Using a fork, scrape and loosen the whole mixture and put it back in the freezer.
  7. Repeat the same step every hour for the next 3 hours, or until the mix becomes a crystallized slush.
  8. Serve in chilled glasses and enjoy.

Nutrition per Serving

Calories 212, fat 0.1 g, carbs 41.3 g, sugar 41.2 g, protein 0 g, sodium 4 mg

 

 

Orange Slushie

Keep it simple with this chilly and refreshing summer classic.

Makes about 4 cups (½ cup per serving)

Ingredients

  • 4 cups ice cubes
  • 3 oranges, peeled and diced
  • 2–3 tablespoons water
  • 2 tablespoons agave syrup

Directions

  1. In a high-speed blender or food processor, combine the ice cubes with the orange pieces and pulse until only small chunks remain.
  2. Add the water and agave syrup and blitz again until well mixed.
  3. Serve in chilled glasses and enjoy.

Nutrition per Serving

Calories 97, fat 0.2 g, carbs 24.6 g, sugar 12.9 g, protein 1.3 g, sodium 7 mg

 

Fruity Shaved Ice

Makes about 4 cups (½ cup per serving)

Ingredients

  • 1 ½ cup fresh or frozen fruit
  • 2 tablespoons lemon juice
  • 1 cup water
  • 1 cup granulated sugar
  • 4 cups crushed ice

Directions

  1. In a saucepan over medium heat, combine the fruit, lemon juice, water, and sugar.
  2. Bring the whole mixture to a boil and let it cook for 2–3 minutes.
  3. Transfer the whole mixture into a blender or food processor, and process until a fine purée form.
  4. Strain the whole mixture through a fine-mesh sieve and cover with plastic wrap.
  5. Let the syrup cool completely before serving (a minimum of 4 hours in the fridge or overnight).
  6. Put the shaved ice in serving cups and pour some of the fruit syrup on top of the ice.
  7. Serve immediately and enjoy.

Nutrition per Serving

Calories 106, fat 0 g, carbs 28.1 g, sugar 27.3 g, protein 0 g, sodium 2 mg

 

 

**All of these recipes and more are found in Louise Davidson’s book Sorbet Cookbook: Homemade Sorbet, Shaved Ice, and Slushie Recipes. Click here or on the cover to get a copy!

Click here to download a copy of the recipes above!

Easy Home Canning Recipes!

Book Name : Easy Home Canning Recipes!
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Strawberry Jam

Yields 4 half-pints

Ingredients

  • 4 cups crushed strawberries
  • 4 cups sugar

Directions

  1. Place the crushed strawberries into a large pot. Add the sugar and let rest for 1 hour. Bring to a boil, stirring constantly, until the mixture thickens. Remove the pot from heat and skim.
  2. Pour the mixture into sterile jars and adjust the lids. Process for 5 minutes in boiling water bath.

 

Blueberry Pie Filling

Yields 7 quarts

Ingredients

  • 6 quarts fresh blueberries
  • 6 cups granulated sugar
  • 2 1/2 cups Clear Jel
  • 7 cups cold water
  • ½ cup bottled lemon juice

Directions

  1. Wash and drain the blueberries. In a large pot, bring the blueberries and enough water to completely cover them to a boil. Let the pot boil for 5 minutes and then drain.
  2. In a large pot, combine the sugar, water, lemon juice, and fruit pectin and bring to a boil.  Stir in the blueberries and remove from the heat. Pour the mixture into sterile jars, leaving a ½ inch head space. Wipe the rims clean and adjust the lids.
  3. Process the jars in a water bath for 25 minutes. Let the jars sit in the water for an additional ten minutes.

 

Italian Style Stewed Tomatoes

Yields 6 pints

Ingredients

  • 4 quarts washed, cored and chopped tomatoes
  • 1 cup chopped onions
  • ½ cup chopped green peppers
  • 4 garlic cloves, minced
  • 3 teaspoons dry basil
  • 1 teaspoon dry oregano
  • 4 teaspoons sugar
  • 1 teaspoon salt
  • 1 teaspoon black pepper

Directions

  1. Place all of the ingredients in a large saucepan and bring to a boil. Let this mixture simmer 10 minutes, stirring occasionally.
  2. Pack sterilized jars with the hot tomato mixture, leaving a ½ inch head space. Remove any air bubbles, clean the rims and adjust lids.
  3. Process the jars for 15 minutes in a pressure canner at 10 pounds of pressure for a pressure canner with a weighted gauge or 11 pounds if the pressure canner has a dial gauge.

 

Bread and Butter Pickles

Yields 7 pints

Ingredients

  • 4 quarts cucumbers, sliced
  • 1 ½ cups onions, sliced
  • 2 large garlic cloves
  • 1/3 quart ice, crushed
  • 4 ½ cups sugar
  • 1 ½ teaspoons turmeric
  • 1 ½ teaspoons celery seed
  • 2 tablespoons mustard seed
  • 3 cups white vinegar

Directions

  1. In a large bowl, mix the cucumber slices, onions, and garlic. Stir in the ice and the salt and let it stand for 3 hours. Drain thoroughly and then remove the garlic cloves.
  2. Combine the sugar, spices, and vinegar in a large pot and bring this mixture to a boil. Add the drained cucumbers and onion slices and cook for 5 minutes.
  3. Pack the hot pickles loosely into sterilized pint jars and pour the liquid over them, to ½ inch of the top and adjust the jar lids.  Process these in a boiling water bath for 5 minutes.

 

Mango Salsa

Yields 6 half-pints

Ingredients

  • 6 cups mango, diced
  • 1 ½ cups red bell pepper, diced
  • ½ cup yellow onion, diced
  • ½ teaspoons red pepper flakes, crushed
  • 2 teaspoons garlic, diced
  • 2 teaspoons fresh ginger, diced
  • 1 cup light brown sugar
  • 1 ¼ cups cider vinegar
  • ½ cup water

Directions

  1. Combine all of the ingredients in a large pot and bring to a boil. Reduce the heat and let the mixture simmer for at least 5 minutes.
  2. Pour into sterile jars, leaving a ½ inch head space. Wipe the rims clean and adjust the lids. Process in a hot water bath for 10 minutes.

 

These recipes and more can be found in Louise Davidson’s More Home Canning and Preserving Recipes for Beginners: More Easy Recipes for Canning Fruits and Vegetables. Click here or on the cover to get your own copy.

Click here to download a copy of the featured recipes.

Delicious Tex Mex Recipes!

Book Name : Delicious Tex Mex Recipes!
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Bring the flavors of Tex-Mex cuisine to your table with authentic and easy-to-make Tex-Mex recipes from appetizers to desserts!

Shrimp Diablos

Serves 2 | Prep. time 10 min. | Cooking time 8 to 10 min.

Ingredients

  • 24 large raw shrimp, peeled and deveined
  • 2 jalapeño peppers, seeded and cut into 12 slices
  • 1 shallot, sliced
  • 12 slices bacon
  • Lime slices for serving

Directions

  1. Preheat the oven to 425°F.
  2. Line a baking sheet with parchment paper.
  3. Take one shrimp and pair it with a slice each of jalapeño and a few slices of shallot. Wrap it up with a slice of bacon and secure it with a toothpick. Repeat for all the shrimp pieces.
  4. Bake for about 8-10 minutes, flipping the shrimp halfway through baking to brown both sides.
  5. Serve with lime slices

 

Classic Tex-Mex Chicken Enchiladas

Serves 4 | Prep. time 15 min. | Cooking time 20 min.

Ingredients

Enchilada sauce

  • (makes about 4 cups)
  • ¼ cup vegetable oil, canola oil, or melted coconut oil
  • ¼ cup all-purpose flour
  • 3 tablespoons chili powder
  • 1 cup chicken stock
  • 1 (28 ounce) can crushed tomatoes
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon packed brown sugar
  • ½ teaspoon kosher salt
  • 1 teaspoon ground black pepper

To make the enchiladas

  • 4 corn or flour tortillas
  • 4 chicken breast fillets OR 1 ⅓ cups shredded chicken, cooked
  • 2 cups shredded cheese such as cheddar, Monterey Jack, or a combination, divided
  • ⅓ cup onion, finely chopped
  • 1 ½ cups enchilada sauce
  • Cilantro, chopped, for garnish (optional)
  • Sour cream and guacamole

Directions

For enchilada sauce

  1. Combine the oil and flour in a medium saucepan over medium heat. Whisk in the remaining ingredients. Taste and adjust the spices based on your preferences.
  2. Pour any unused enchilada sauce into an airtight container and refrigerate it for up to two weeks.

To make the enchiladas

  1. Preheat the oven to 350°F.
  2. Grease a 2-quart baking dish and pour about ½ cup of enchilada sauce into it. Set it aside.
  3. Combine the shredded chicken (or vegetable combination of choice), 1 cup of cheese, and the onion in a bowl. Set it aside.
  4. Steam the tortillas by wrapping them in damp towels and heating in the microwave for 20-30 seconds. You may also heat them on a preheated skillet for 15 seconds on each side. This is to make the tortillas pliable.
  5. Lay a warmed tortilla inside the baking dish with enchilada sauce (This may also be done on a separate surface, if you find it too messy). Place a portion of the chicken/vegetable filling on the center of the tortilla and roll it to form a cylinder. Place it against the edge of the baking dish, seam side down. Do the same for the other tortillas, neatly lining and packing the rolls in the baking dish.
  6. Pour the remaining enchilada sauce over the rolls (adding more sauce, if desired) and sprinkle with the remaining cheese.
  7. Cover with foil and bake until heated through (about 15 minutes).
  8. Remove the foil and bake about 5 minutes longer to melt the cheese.
  9. Garnish with chopped cilantro (optional) and serve with sour cream and guacamole.

 

Crispy Fish Taco

Serves 6 | Prep. time 4 to 6 min. | Cooking time 15 min.

Ingredients

  • 1 pound boneless cod, cut into 2-inch pieces
  • 1 cup flour
  • ½ cup cornstarch
  • 1 cup beer
  • 1 large egg
  • 1 teaspoon baking powder
  • Salt to taste
  • 8 corn tortillas
  • Oil for frying

 

Sauce

  • 1 cup mayonnaise
  • ½ cup sour cream
  • 1 jalapeño pepper, minced
  • 1 teaspoon cumin
  • ½ teaspoon chili powder
  • 1 lime, juiced

Garnishing

  • 1 cup tomatoes, chopped
  • 1 cup cabbage, shredded
  • ¼ cup cilantro, chopped
  • 2–3 lime wedges

Directions

  1. Mix all the sauce ingredients in a bowl and set aside.
  2. Whisk the flour, cornstarch, baking powder, and salt together in a large mixing bowl.
  3. Crack an egg into the bowl and pour in the beer. Whisk gently until the mixture forms into a lump-free batter.
  4. Heat oil to 350°F in a deep-fryer.
  5. Dunk the fish pieces into the batter and then drop them into the hot oil. Fry until golden and crispy. Drain on paper towels.
  6. Lightly fry the tortillas (not too crisp).

Assembling

  1. Place a taco on a plate and top with 2–3 pieces of crispy fish.
  2. Add a spoonful of cream on top of the fish.
  3. Garnish with chopped tomatoes and cabbage.
  4. Sprinkle with cilantro and serve with lime wedges.

 

Classic Tex-Mex Beef Chili

Serves 6 | Prep. time 4 to 6 min. | Cooking time 60 to 75 min.

Ingredients

  • 2 pounds beef chuck, cut into ¼-inch cubes
  • 1½ cups beef broth
  • 1 large onion, sliced
  • 4 cloves garlic, minced
  • 2 tablespoons tomato puree
  • 2 dried ancho chilies, chopped
  • 2 tablespoons cumin seeds, roasted and crushed
  • 2 teaspoons paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon ground black pepper
  • ½ teaspoon dried thyme
  • ¼ cup fresh cilantro or sliced green onions, chopped
  • 1 cup shredded cheddar or Monterey jack cheese
  • 1 tablespoon oil

Directions

  1. In a large skillet, heat oil over medium heat. Add beef, onion, and garlic; cook until brown, about 2 minutes.
  2. Add beef broth, tomato puree, ancho chilies, and all the remaining ingredients to the beef; reduce heat and let simmer until the beef is very tender about 60-75 minutes.
  3. If desired, garnish with some fresh cilantro or sliced green onions and cheese.

 

Caramel Flan

Serves 4 | Prep. time 4 to 6 min. | Cooking time 25 min.

Ingredients

For the caramel

  • ½ cup sugar
  • 2 tablespoons water

For the custard

  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 2 whole eggs
  • ¼ cup sugar
  • 1 teaspoon lime zest (you may use orange or lemon zest instead)

Directions

  1. To make the caramel, combine the sugar and water in a saucepan. Cook, without stirring, over medium-high heat. Allow the sugar to melt and turn to caramel. When the syrup turns deep amber, immediately remove it from the heat and set the bottom of the pan in cold water. (NOTE Hot caramel can scald.) Distribute the caramel into 4 small ramekins. Set aside.
  2. To make the custard, preheat the oven to 350°F.
  3. In a medium-sized pot or saucepan, combine the milk and vanilla and heat over medium-high. Remove the pot from the heat as soon as it begins to boil
  4. In a separate bowl, whisk the eggs and sugar together. While whisking constantly, pour the hot milk and vanilla mixture into the eggs and sugar in a thin stream. Strain the mixture through a fine-mesh strainer into a clean bowl.
  5. Distribute the mixture into the caramel-coated ramekins.
  6. Place the ramekins in a shallow baking dish or sheet pan.
  7. Fill the pan with water until it reaches about halfway up the ramekins.
  8. Bake for 30 minutes, or until the tip of a knife when inserted into the center comes out clean.
  9. Allow the flans to cool.
  10. Cover with plastic wrap and refrigerate for 2 hours to overnight.
  11. To unmold the flan, cut around the edges with a small knife to loosen it from the ramekin, and flip it onto a serving plate. Tap the bottom of the ramekin until you hear the flan slide out.

 

 

These recipes and more can be found in Sarah Spencer’s Tex Mex Cooking: Easy Everyday Tex-Mex Recipes. Click here or on the cover to get your copy now!

Click here to download a copy of the recipes above.

Popular Cocktail and Drink Copycat Recipes from Favorite Restaurants!

Book Name : Popular Cocktail and Drink Copycat Recipes from Favorite Restaurants!
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Makes favorite cocktails and drinks just like at the restaurants with these easy-to-make copycat recipes!

Roadhouse Grill’s Copycat Roadhouse Rita

Roadhouse Grill bartenders serve this cocktail in a 32-ounce mason jar. We have them at home because we use them for canning, but if you don’t, just clean up a big old mayonnaise jar or any large glass. This potent libation gives a strong buzz, and that is why some salt on the rim is highly recommended—unless you are carrying a pack of aspirin in your pocket!

Serves 1 | Prep. time 5 minutes

Ingredients

  • ¾ cup sweet-and-sour mix
  • 1½ ounces Triple Sec
  • 3 ounces Jose Cuervo Gold tequila
  • 1½ ounces Bud Light
  • ¾ cup orange juice
  • Wedge of lime
  • Margarita salt

Directions

  1. Sprinkle some margarita salt over a small plate or saucer.
  2. Moisten a clean towel or napkin with water and use it to wet the rim of a large glass jar.
  3. Dip the rim of the jar into the salt.
  4. Add the tequila, sweet-and-sour mix, triple sec, and orange juice to the jar. Stir well.
  5. Add the beer shot.
  6. Decorate with a lime wedge. Serve chilled.

 

Outback’s Copycat Sydney’s Cosmo

Fill your glass with a burst of cranberry mango fun with this copycat cosmo recipe.

Serves 1 | Prep. time 5 minutes 

Ingredients

  • 1 ½ ounces orange vodka
  • ½ ounce Cointreau
  • 1 ounce mango syrup
  • 4 ounces cranberry juice
  • Lime wedge, to garnish

Directions

  1. Combine the ingredients in a martini shaker filled with ice.
  2. Shake, pour in a martini glass, and serve with a small wedge of lime.

 

Panera’s Copycat Mango Smoothie

You can’t ask for more from this signature smoothie from the one and only Panera’s. This creamy, rich smoothie has a delicious blend of honey, yogurt, banana, pineapple, and mango to make any occasion a festive one. This mango smoothie truly balances the sweet and tangy flavors to make a unique drink that will stick in your memory for a very long time.

Serves 2 | Prep. time 10 minutes

Ingredients

  • 2 cups frozen peeled mangoes, chopped
  • ½ cup unsweetened pineapple juice
  • ½ medium ripe banana
  • 1 tablespoon honey
  • ½ cup reduced-fat plain yogurt

Directions

  1. Add all the ingredients to a blender or food processor.
  2. Blend until smooth.
  3. Pour into serving glasses and serve chilled.

 

Ruby Tuesday’s Raspberry Iced Tea

Unveiling the great spring sipper iced tea from Ruby Tuesday’s that lures people with its lip-smacking taste and brilliant color. When the weather takes a cruel warm turn, this is your thirst-quenching drink filled with mouthwatering tangy raspberry flavor and simple-to-source ingredients.

Serves 15 | Prep. time 10 minutes

Ingredients

  • 1 (12-ounce) package frozen unsweetened raspberries, thawed and undrained
  • 1 cup sugar
  • 4 quarts water (divided)
  • 10 teabags
  • 3 tablespoons lime juice

Directions

  1. Boil 2 quarts of water over medium-high heat in a medium saucepan.
  2. Remove from heat, add the tea bags, cover, and steep for 6–8 minutes. Remove the tea bags and set them aside.
  3. To another saucepan, add the remaining water, sugar, and raspberries. Bring to a boil and stir until the sugar dissolves.
  4. Reduce heat to low and simmer uncovered for 2–3 minutes.
  5. Using a fine-mesh strainer, strain the mixture into a container. Press the mixture through the strainer with the back of a spoon. Remove any seeds and pulp from the strained mixture.
  6. Add the raspberry syrup, prepared tea, and lime juice to a large pitcher; stir and refrigerate until chilled.

 

Dunkin’ Donuts’ Copycat Iced Latte

Fan of cold coffeehouse drinks on hot summer days? This Iced Latte is the frontrunner to beat the heat with its ultimate taste and texture to delight you. It has a crisp, refreshing flavor that makes it the most beloved drink at Dunkin’ Donuts. When the weather changes from cool to warm, this will be what makes you fall in love with the summer season.

Serves 8 | Prep. time 10 minutes

Ingredients

  • ½ cup boiling water
  • ½ cup instant coffee granules
  • 2 cups cold water
  • 4 cups chocolate milk
  • 1 (14-ounce) can sweetened condensed milk
  • Ice cubes

Directions

  1. Add the coffee and boiling water to a mixing bowl; mix until the coffee dissolves.
  2. Add the cold water, chocolate milk, and condensed milk. Mix again.
  3. Fill serving glasses with ice cubes and pour the latte over them.
  4. Serve chilled.

 

Bennigan’s Copycat Irish Coffee

“Wow” is the word that usually comes out when people go to Bennigan’s and order this boozy Irish coffee for the first time. Crème de menthe and cherry added on top heighten the visual appeal of this coffee. The time is right to make a clone of this ultimate Irish coffee at home.

Serves 1 | Prep. time 10 minutes | Cooking time 10 minutes

Ingredients

  • ½ ounce Kahlua liqueur
  • 1 ounce Jameson Irish whiskey
  • Splash crème de menthe
  • Whipped cream
  • 10 ounces hot coffee
  • Maraschino cherry to garnish

Directions

  1. Add the whiskey and Kahlua to a coffee cup.
  2. Pour in the coffee.
  3. Add the whipped cream on top and splash with crème de menthe.
  4. Decorate with a cherry.
  5. Serve warm.

 

All these recipes and more can be found in Lina Chang’s Copycat Recipes: Making Restaurant’s Most Popular Cocktails and Drinks at Home. To get the book, click on the cover or here.

To print or download a copy of the featured recipes, click here.

.

Copycat Texas Roadhouse BBQ

Copycat Texas Roadhouse BBQ Recipes!

Book Name : Copycat Texas Roadhouse BBQ Recipes!
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Make your favorite Texas Roadhouse dishes at home with easy-to-make copycat recipes!

Rattlesnake Bites

Who can say no to these crispy cheese balls? Jalapeño and garlic create a flavor fusion in these yummy bites.

Serves 36 bites – Prep. time 10–15 minutes – Cooking time 20 minutes

Ingredients

  • 2 cups Monterey Jack cheese, shredded
  • 2 jalapeños, minced
  • 1 clove garlic, minced
  • 1 cup all-purpose flour
  • 1 large egg, beaten
  • 1 cup whole milk
  • 1½ cups breadcrumbs
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon cayenne pepper
  • Vegetable oil or canola oil for frying

Directions

  1. Add the cheese, jalapeño, and garlic to a mixing bowl. Mix well.
  2. Prepare ¾-inch balls from the mixture, pressing gently to compress.
  3. Arrange the balls on a baking sheet and refrigerate for 1–2 hours.
  4. Add the flour to a mixing bowl.
  5. Whisk the egg in another mixing bowl. Add the milk; mix well.
  6. To a third mixing bowl, add the breadcrumbs, garlic powder, paprika, and cayenne pepper. Mix well.
  7. Roll each ball in the flour and then coat with the egg mixture. Finally, coat with the crumb mixture.
  8. Add vegetable oil to a large pot and heat over medium-high heat until shimmering or temperature reaches 350°F (175°C).
  9. Add the coated balls and fry for 3–4 minutes until evenly brown.
  10. Drain over paper towels.
  11. Serve with your choice of dipping sauce.

 

BBQ Beef Ribs

These BBQ beef ribs made with special beefy BBQ sauce are always a hit at the dining table. It’s just another one of the iconic dishes from Texas Roadhouse.

Serves 6–8 – Prep. time 10–15 minutes – Cooking time 25–30 minutes

Ingredients

  • Pepper to taste
  • 5 pounds beef back ribs, membrane removed or scored
  • 1 pound onions, diced
  • 3 cloves garlic, mashed
  • 2 large jalapeño peppers, sliced
  • 3 (12-ounce) bottles beer
  • Beef sauce to taste (recipe below)

Beef sauce

  • 2 tablespoons butter
  • 2 tablespoons flour
  • Beef ribs’ cooking juices
  • 2 cups BBQ sauce
  • Salt and pepper to taste

Directions

  1. Preheat the oven to 400°F (200°C).
  2. Season the beef ribs generously with salt and pepper.
  3. Heat 1 tablespoon of butter or oil over medium heat in a Dutch oven.
  4. Add the onion, garlic, and jalapeño and stir-cook until the onions are softened and lightly browned.
  5. Remove from heat; add the seasoned ribs to the Dutch oven; cover and cook in the preheated oven for 15 minutes until evenly browned.
  6. Pour in the beer and flip the ribs. Add enough water to cover the ribs. Reduce heat to 300°F (150°C).
  7. Cook for an hour until the ribs are tender. Set aside the ribs.
  8. Strain the liquid and set this aside for the beefy BBQ sauce.
  9. To make the beefy BBQ sauce, heat the butter over medium heat in a medium saucepan or Dutch oven.
  10. Add the flour and stir-cook until smooth paste forms.
  11. Mix in the reserved liquid and bring to a boil while stirring continuously. Reduce the heat to medium-low and simmer until the sauce thickens, stirring continuously.
  12. Mix in the BBQ sauce and simmer over low heat for a few minutes.
  13. Season with salt and pepper to taste. Use as needed.
  14. Grease the barbecue grate with some vegetable oil and preheat the grill over medium heat.
  15. Place ribs on the grill and brush generously with the beef sauce; grill until cooked to your satisfaction while turning frequently and basting with the beef sauce, about 6-10 minutes
  16. Serve warm.

 

Caesar Salad Grilled Chicken

Who isn’t a fan of the Caesar salad from Texas Roadhouse? Presenting the iconic grilled chicken salad with its lovely mustard dressing.

Serves 1–2 – Prep. time 8–10 minutes – Cooking time 10–15 minutes

Ingredients

  • Grilled chicken breasts
  • Shredded lettuce
  • ¼ cup Parmesan cheese, shredded
  • Croutons

Dressing

  • 2 cloves garlic, minced
  • 1 tablespoon Dijon mustard
  • 1 egg yolk
  • 1 cup olive oil
  • ¼ cup red wine vinegar
  • ¼ cup lemon juice
  • ¼ teaspoon pepper
  • ½ teaspoon salt
  • 3–4 anchovy fillets (optional)

Directions

  1. Slice the grilled chicken breasts into thin strips, or dice them.
  2. Add the chicken strips, lettuce, and Parmesan cheese to a salad bowl.
  3. Add the dressing ingredients to a mixing bowl one by one. Mix well to make a smooth dressing.
  4. Refrigerate to chill (optional) and drizzle over the chicken salad.
  5. Toss to mix well.
  6. Add the croutons on top and serve fresh.

 

Granny’s Apple Classic

Texas Roadhouse apple pie is a homerun with a delicious homemade pie served warm, topped with a big scoop of vanilla ice cream and a honey cinnamon caramel sauce. No need to go out when you can easily do it at home!

Serves 10-12 – Prep. time 30 minutes – Cooking time 75 minutes

Ingredients

  • 4 pounds of Granny Smith Apples, about 8 cups chopped
  • 2 teaspoons lemon zest
  • 2 tablespoons of lemon juice
  • 1 cup white sugar, plus1 teaspoon, divided
  • ½ teaspoon of salt
  • 1 tablespoon all-purpose flour
  • 1 teaspoon of ground cinnamon
  • ¼ teaspoon of ground nutmeg
  • 2 deep-dish, premade pie crusts
  • 1 egg
  • 1 tablespoon of water or milk
  • Vanilla ice cream for serving

Caramel sauce (makes 2 cups)

  • 1 cup brown sugar, packed
  • 6 tablespoons unsalted butter, diced
  • 1 cup honey
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon, or to taste
  • ½ cup heavy whipping cream

Directions

  1. Preheat the oven to 375ºF (190ºC).
  2. Add the lemon zest and juice to a large mixing bowl.
  3. Whisk in 1 cup of the sugar and stir to combine.
  4. Add the flour, salt, cinnamon, and nutmeg. Mix thoroughly.
  5. Wash, peel, core, and slice the apples. Add to the bowl and toss until well coated.
  6. Pour the prepared apples into one of the deep-dish pie crusts.
  7. Remove the second crust from its dish and place it over the apple mixture.
  8. Fold it under the bottom crust and crimp the pie edges with your fingers.
  9. In a small bowl, whisk together the water and egg to make the egg wash.
  10. Brush the egg wash on the top of the pie crust.
  11. Sprinkle 1 teaspoon of sugar and make decorative 4 to 5 slits to let the steam escape when baking.
  12. Place in the oven and bake for 60 to 75 minutes or until the apples are soft and the crust is golden brown. Use a toothpick to make sure the apples are tender. Remove from heat and let rest on a wired rack to cool for 10-15 minutes before serving.
  13. While the pie is baking, prepare the caramel sauce. Add all the caramel sauce ingredients, EXCEPT heavy cream, to a saucepan and warm over medium-low heat, stirring continuously until the sugar has dissolved completely and the mixture thickens slightly.
  14. Stir in the heavy cream and cook for about 1 more minute until the cream is well combined with the caramel.
  15. Remove from heat and let the sauce cool. As it cools, it will become thicker.
  16. Serve warm or cold with vanilla ice cream, if desired.

 

Armadillo Punch

Made from a truly tangy combination of pineapple juice, orange juice, and cranberry juice, this Armadillo Punch is a real charmer at parties and gatherings.

Serves 1 | Prep. time 5 minutes

Ingredients

  • 1½ ounces cranberry juice
  • 1½ ounces orange juice
  • 1½ ounces pineapple juice
  • 1¼ ounces Malibu rum

Directions

  1. Add ice cubes or crushed ice to a cocktail glass (optional).
  2. Add all of the ingredients to a cocktail shaker.
  3. Shake vigorously to mix well.
  4. Pour the mixture into the cocktail glass.

 

 

***All of these recipes and more are found in Louise Davidson’s cookbook Copycat Recipes: Making Texas Roadhouse Most Popular Recipes at Home! Click here or on the cover to get your own copy now.

To download your copy of the recipes above, click here.

The Magic of One Pot Pasta Recipes!

Book Name : The Magic of One Pot Pasta Recipes!
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Simple, quick, and delicious pasta dishes the whole family will love. Easy Peasy one-pot pasta dish to make in just a few steps:  add your ingredients to the pot, cook it, garnish, and serve.

 

Penne Chicken Cream Delight

Serves 4 | Prep. time 5 minutes | Cooking time 25 minutes

Ingredients

  • 1¼ pounds boneless skinless chicken breasts, cut into 1-inch pieces
  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1 (14-ounce) can low-sodium chicken broth
  • ½ pound penne pasta (or any small pasta)
  • 2 cups shredded Parmesan cheese
  • Salt and pepper
  • Flat-leaf parsley (for garnish)

Directions

  1. Season the chicken with ½ teaspoon salt and a few pinches of black pepper.
  2. Add the oil to a large pot and heat it over medium-high heat.
  3. Add the chicken and stir-cook until lightly browned.
  4. Add the garlic and sauté while stirring until softened, about 1 minute.
  5. Mix in the chicken broth, cream, and pasta.
  6. Allow the pasta mixture to boil gradually. Turn down heat to low.
  7. Cover and allow the mixture to simmer for 15–20 minutes, until the pasta is cooked to your satisfaction. Season to taste with black pepper and salt.
  8. Serve warm with the cheese on top.

 

Beef Mushroom Ravioli

Serves 4 | Prep. time 10 minutes | Cooking time 25–30 minutes

Ingredients

  • ½ pound mushrooms, sliced
  • 1 teaspoon vegetable oil
  • 1 pound lean ground beef
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 cup water
  • 2 (26-ounce) jars tomato-basil or other tomato-based pasta sauce
  • 1 tablespoon Italian seasoning
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 cup mozzarella cheese, shredded
  • 1 (20-ounce) package four-cheese or regular ravioli

Directions

  1. To a large cooking pot or Dutch oven, add the beef and stir-cook over medium-high heat until no longer pink.
  2. Remove the excess fat and set aside the cooked beef.
  3. Add the onions and mushrooms and sauté while stirring until softened and tender, about 7–8 minutes.
  4. Add the garlic and sauté while stirring until softened, about 1 minute.
  5. Mix in the water, cooked beef and other ingredients except for the pasta and cheese.
  6. Boil the mixture and add the pasta.
  7. Turn down heat to low. Cover and allow the mixture to simmer for 8–10 minutes, until the pasta is cooked to your satisfaction.
  8. Take the pasta mixture off the heat and mix in the cheese. Serve warm.

 

Creamy Salmon Tagliatelle

Serves 4–6 | Prep. time 5 minutes | Cooking time 15 minutes

Ingredients

  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 cup milk or heavy cream
  • 2 cups vegetable broth
  • Salt and freshly ground black pepper to taste
  • 9 ounces whole-wheat tagliatelle or other pasta
  • 3½ ounces smoked salmon
  • 2 cups raw baby spinach or broccoli
  • ½ cup sliced cherry tomatoes
  • ¼ cup Parmesan, grated (optional)
  • 2 teaspoons salmon caviar (to garnish)

Directions

  1. Add the oil to a large skillet or saucepan and heat it over medium-high heat.
  2. Add the garlic and sauté while stirring until softened, about 1–2 minutes.
  3. Add the broth and heavy cream; season with salt and black pepper.
  4. Allow the mixture to boil gradually.
  5. Mix in the salmon, pasta, tomatoes, and spinach or broccoli.
  6. Turn down heat to low; simmer the mixture to cook the pasta to your satisfaction.
  7. Mix in the Parmesan cheese and season to taste with black pepper and salt. Add the caviar on top and serve warm.

 

Farfalle Green Veggie Pasta

Serves 4 | Prep. time 5 minutes | Cooking time 10–15 minutes

Ingredients

  • ½ pound farfalle pasta
  • 3 cups water
  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic, chopped
  • 2½ teaspoons kosher salt (divided)
  • 7 ounces small broccoli florets or Brussels sprouts
  • ⅓ bunch (about 6 ounces) asparagus, trimmed and cut into 1-inch pieces
  • ⅔ cup frozen peas, thawed
  • 3 ounces cream cheese, cut into pieces
  • ⅓ cup heavy cream
  • 2 tablespoons chopped fresh basil + more to serve
  • ½ teaspoon lemon zest, grated

Directions

  1. Add the oil to a large skillet or saucepan and heat it over medium heat.
  2. Add the garlic and sauté while stirring until softened, about 1 minute.
  3. Add the water, pasta, and 1 teaspoon of salt; allow the pasta mixture to boil for 4–5 minutes, stirring periodically.
  4. Stir in the asparagus and broccoli or Brussels sprouts; stir-cook for about 3 minutes, until tender.
  5. Add the peas and stir-cook for 2 more minutes.
  6. Turn down heat to low; stir in the basil, cream cheese, cream, 1½ teaspoons of salt and lemon zest.
  7. Stir until the cream is melted. Serve with some basil on top.

 

Chicken Sausage Pasta

Serves 8–10 | Prep. time 5 minutes | Cooking time 15 minutes

Ingredients

  • 1 pound chicken, cut into bite-sized pieces
  • ¼ cup extra virgin olive oil
  • ½ teaspoon kosher salt
  • Ground black pepper to taste
  • 14 ounces smoked sausage, sliced into rounds
  • 1 quart low-sodium chicken broth
  • 4 cloves garlic, minced
  • 2½ cups heavy cream
  • 1 pound penne pasta
  • 4 ounces Parmesan cheese, shredded
  • 1½ tablespoons Cajun seasoning + more for topping
  • 1 cup Italian flat leaf parsley, minced

Directions

  1. Season the chicken with salt and black pepper.
  2. Add the oil to a large pot and heat it over medium-high heat.
  3. Add the chicken and stir-cook until lightly browned, about 5–8 minutes.
  4. Add the sausage and stir-cook until lightly browned.
  5. Stir in the garlic and cook for about 2 minutes.
  6. Mix in the cream, chicken broth, pasta, and Cajun seasoning.
  7. Turn down heat to low; simmer the mixture to cook pasta to your satisfaction, about 15–20 minutes.
  8. Take the pasta mixture off the heat and mix in the Parmesan cheese.
  9. Top with the parsley and more Cajun seasoning (optional) and serve warm.

 

**All of these recipes and more are found in Louise Davidson’s book One-Pot Pasta: Quick and Easy Everyday One-Pot Pasta Meal Recipes. Click here or on the cover to get a copy!

To download the recipes above, click here.

Delicious Vintage Recipes!

Book Name : Delicious Vintage Recipes!
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Celebrate the flavors of classic recipes from the previous generations with these old-fashioned vintage recipes.

Barbecue Cocktail Franks

Serves 4-6 | Prep. time 10 minutes | Cooking time 20 minutes

Ingredients

  • ⅓ cup minced onion
  • 1 pound cocktail franks
  • 2 teaspoons sugar
  • 2 tablespoons butter, melted
  • ¼ teaspoon black pepper
  • ¾ teaspoon dry mustard
  • 3 tablespoons ketchup
  • ½ teaspoon Worcestershire Sauce
  • 2 tablespoons vinegar

Directions

  1. Preheat the oven to 350°F. Grease a small casserole dish with some cooking spray or melted butter.
  2. Heat the butter over medium heat in a medium saucepan or skillet.
  3. Add the onion and stir cook for 4–5 minutes until softened and translucent.
  4. Mix in the seasonings, sugar, ketchup, and vinegar; stir-cook for 1 minute.
  5. Place the franks in the casserole dish and top with the prepared sauce to coat evenly.
  6. Bake for 20 minutes, stirring occasionally.
  7. Serve warm with toothpicks.

 

Aunt Maddie’s Cream of Tomato Soup

Serves 6 | Prep. time 15 minutes | Cooking time 30 minutes

Ingredients

  • 4–5 cups tomatoes
  • 2 cups milk
  • 2 cups water
  • 1 pint beef broth
  • ½ teaspoon baking soda
  • ⅓ cup tomato paste
  • 2 tablespoons butter, melted
  • Crackers for serving
  • Salt and ground black pepper to taste
  • Shredded cheese for serving
  • Crackers for serving

Directions

  1. Parboil the tomatoes in a large cooking pot with 2 cups of hot water for 1 minute.
  2. Let cool, then remove the seeds and skin.
  3. Add the tomatoes and the tomato water to a large cooking pot. Bring to a boil over medium-high heat.
  4. Add the baking soda and stir until the mixture boils again.
  5. Mix in the milk, butter, and beef broth; boil the mixture again. Season with some salt and pepper.
  6. Mix in the tomato paste. Reduce heat to low and simmer for about 20 minutes.
  7. To serve, top soup with some shredded cheese if desired. Serve with crackers if desired.

 

1960s Maple-Glazed Baked Ham

Serves 18–20 | Prep and Resting time 30 minutes | Cooking time 3 hours 20 minutes

Ingredients

  • ¾ cup light-brown sugar, firmly packed
  • 1 cup dark corn syrup
  • 1 boneless ham, fully cooked, about 8–10 pound
  • Whole cloves
  • 2 tablespoons prepared mustard
  • 1 tablespoon maple flavoring

Directions

  1. Preheat the oven to 325°F.
  2. Add the ham, fat side up, to a shallow roasting pan. Insert a thermometer in the ham.
  3. Bake until the thermometer reads 130°F, about 2½–3 hours.
  4. Remove the ham from the oven, remove the thermometer, and finally remove the ham rind.
  5. Make diamond-shaped cuts in the ham fat and place a clove in each diamond shape.
  6. In order to glaze, increase the oven temperature to 450°F.
  7. Combine all the remaining ingredients in a mixing bowl.
  8. Spread half the glaze over the ham; bake for 10 minutes.
  9. Spread remaining glaze and bake for 10 more minutes.
  10. Serve warm.

 

Lamb Stew with Dumplings

Serves 6–8 | Prep. time 10 minutes | Cooking time 20–30 minutes

Ingredients

  • 3 tablespoons butter
  • 2½ pounds boneless lamb, cut into 2-inch cubes
  • Water or beef stock
  • 1 teaspoon salt
  • ⅛ teaspoon pepper
  • 2 teaspoons Worcestershire sauce
  • 8 small carrots, peeled and cut into 1-inch pieces
  • 1 cup diced celery
  • ½ cup diced onion
  • 1½ teaspoons celery salt

Dumplings

  • 2 teaspoons baking powder
  • 1½ cups sifted flour
  • ¾ teaspoon salt
  • 3 tablespoons shortening or melted butter
  • ¾ cup milk

Directions

  1. Heat the butter in a large cooking pot over medium heat.
  2. Add the lamb and stir-cook until evenly brown.
  3. Add the salt, pepper, Worcestershire sauce, and enough water (or beef stock) to cover the lamb. Bring to a boil.
  4. Simmer the mixture over low heat for about 1–1½ hours until the meat is tender.
  5. While the lamb is cooking, prepare the dumplings. In a bowl mix the baking powder, flour, and salt. Add the shortening (or butter) and milk. Mix until just combine and the dough holds together. Do not overmix for fluffier dumplings.
  6. Add the celery salt and vegetables to the lamb and simmer for 10 more minutes. Season to taste.
  7. Drop large spoonfuls of the dumpling mixture one at a time into the lamb stew.
  8. Simmer for 10 minutes. Cover with lid or foil and simmer for 10 more minutes.
  9. Serve the stew warm.

 

Whoopie Pies

Serves 8 | Prep. time 30 minutes | Cooking time 1 hour

Ingredients

  • 1¼ teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups all-purpose flour
  • ½ cup cocoa powder
  • 1 cup buttermilk
  • ½ cup (1 stick) unsalted butter, softened
  • 1 teaspoon vanilla
  • 1 large egg
  • 1 cup packed brown sugar

Filling

  • ½ cup (1 stick) unsalted butter, softened
  • 2 cups marshmallow cream
  • 1¼ cups confectioners’ sugar
  • 1 teaspoon vanilla

Directions

  1. Preheat the oven to 350°F. Grease two baking sheets with cooking spray or melted butter.
  2. Whisk the flour, cocoa, baking soda, and salt in a medium-large bowl.
  3. Combine the buttermilk and vanilla in another bowl.
  4. Beat the butter and brown sugar in a third bowl until the sugar dissolves.
  5. Add the eggs and combine well.
  6. Alternately add the buttermilk and flour mixture in batches, mixing continuously until you get a smooth mixture.
  7. Place ¼-cup mounds of the mixture on the baking sheets, keeping a 2-inch interval between them.
  8. Bake both sheets simultaneously, one above the other, for about 12 minutes or until the tops of the pies are puffed, switching the top and bottom sheets halfway through.
  9. Let cool completely.
  10. Prepare the filling by whisking the filling ingredients in a mixing bowl for 2–3 minutes.
  11. Arrange half of the prepared cakes, spread the filling over them, and top with the remaining cakes.

 

 

All of these recipes and more are found in Louise Davidson’s book Vintage Recipes Vol. 2: Timeless and Memorable Old-Fashioned Recipes from Our Grandmothers! Click here or on the cover to get your copy now!

To print or download the recipes, click here.

Carolinas’ BBQ Recipes!

Book Name : Carolinas’ BBQ Recipes!
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Barbecue is one of America’s favorite ways to cook, and the Carolinas are known for some of the best barbecues in the world. From the best-selling series Let’s Grill! David Martin’s cookbook Carolinas’ Best BBQ Recipes, shares some of the favorite BBQ recipes from South and North Carolinas.

Lexington N.C. Pulled Pork Sandwich

Lexington N.C. is well known for its annual barbecue festival and having one of the highest rates of BBQ restaurants per capita. This pulled pork sandwich recipe is typical of the area, basted in barbecue sauce and topped with red slaw.

Serves 10 

Ingredients

  • 5-6 pounds Boston butt pork roast
  • 6 cup hickory wood chips
  • 10 large hamburger buns
  • Apple juice in a spray bottle
  • 1 medium-sized red cabbage, finely shredded
  • ½ cup apple cider vinegar
  • ½ cup ketchup
  • ½ cup sugar
  • 1 teaspoon celery seeds
  • 1 tablespoon red chili pepper flakes
  • 1 teaspoon hot pepper sauce, such as Texas Pete
  • Kosher salt and freshly ground pepper

Dry rub

  • 2 tablespoons brown sugar
  • 2 tablespoons sweet paprika
  • 2 tablespoon ground black pepper
  • 2 tablespoons sea salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder

Barbecue sauce (yields 1½ cup)

  • 1 cup white vinegar
  • ⅓ cup ketchup
  • ⅓ cup apple juice
  • 2 tablespoons brown sugar
  • ½ tablespoon salt
  • 1-2 teaspoons crushed red chili pepper
  • 1 teaspoon black pepper

Directions

  1. To prepare the rub, mix all the ingredients in a mixing bowl, and combine well. Smear the rub all over the pork shoulder, and massage gently. Place the roast in a shallow dish, and cover with plastic wrap. Let it rest in the refrigerator for at least 2 hours and up to 12 hours. Let the pork roast rest at room temperature for about 45 minutes before starting to cook it.
  2. If you have a smoker, prepare for smoking and have the heat reach 225ºF before cooking the pork. Place the soaked hickory chips in the smoker’s box. Make sure the grates are clean and oil them with vegetable oil. Place a dripping pan below where the pork will be cooked to collect dripping juices. When the smoke starts, place the pork butt on the grill. Cook for about 4–6 hours, with the cover down, until the internal temperature reaches 190ºF on a meat thermometer. To keep the pork moist, spray with apple juice every 30 minutes after the first 2 hours of cooking.
  3. You can also make this recipe on a regular barbecue. Prepare the charcoal or gas barbecue for indirect heat. Clean and oil the grates. The temperature should be maintained around 225ºF. If your barbecue is equipped with a smoking box, fill it with soaked wood chips. If not, you can prepare a large double-layer foil packet with the soaked wood chips. Perforate the packet several times to let the smoke out. Place the packet below the grill directly above one of the burners. Place a dripping pan where the pork will be cooked. Start the barbecue at a high temperature. When the smoke starts, reduce the temperature to low or 225ºF and place the pork on the grill over the dripping pan. Cover and cook for 4-6 hours.
  4. Check once an hour, and add fresh coals and wood chips as needed.
  5. While the pork is cooking, prepare the red slaw. Add cider vinegar, ketchup, sugar, red pepper chili flakes, celery seeds, and hot sauce to a large mixing bowl. Whisk vigorously until the sugar has dissolved. Add the red cabbage, and mix well. Season with salt and pepper to taste. Cover with a plastic wrap, and let rest in the refrigerator for at least 1 hour before serving.
  6. To prepare the barbecue sauce, also known as the Lexington dip, mix all the ingredients in a saucepan. Bring to a boil on medium-high heat. Reduce heat to low and let simmer 15 minutes. Remove from heat, and set aside for later use.
  7. Allow the pork to rest for a few minutes. Place pork on a large cutting board. Use two forks to pull the meat shreds from the roast. The pork can also be chopped.
  8. Place the shredded pork in a large roasting pan. Add just enough of the reserved barbecue sauce to obtain a moist texture. Mix well.
  9. Add a generous quantity of the pulled pork to a toasted hamburger bun, top with red slaw. Serve with your favorite sides and some additional BBQ sauce on the side.

 

Marinated Rib-Eye Beef Skewers

The marinade used in this recipe, tenderize the rib-eye perfectly.

Serves 4

Ingredients

  • 4 rib-eye steaks, 12 ounces each, 1-1½ inch thick, cut into chunks,
  • 1 green bell pepper, cut into 4-6 large pieces
  • 1 red bell pepper, cut into 4-6 large pieces
  • 1 large yellow onion, cut into 8-12 large pieces
  • 4-8 cherry tomatoes – 1 for each skewer
  • 8 soaked wooden skewers or 4 long metal skewers

Marinade

  • 1 tablespoon brown sugar
  • 1 tablespoon olive oil
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons Dijon mustard
  • ½ teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 2 minced garlic cloves
  • Vegetable oil cooking spray

Directions

  1. Combine the first nine ingredients in a large, sealable, plastic bag like a ziplock. Add cubed beef and vegetables and coat. Place in the refrigerator a minimum of two hours or optimally, overnight. Turn occasionally.
  2. Spray the metal skewers with vegetable oil cooking spray. The beef cubes and vegetables will slide easily off the skewer once they are cooked. If you are using wooden skewers, let them soak in water for at least 30 minutes before using them to prevent burning. You can also spray them with cooking oil.
  3. Remove the meat and vegetables from the bag, and thread on to skewers, alternating evenly between beef and vegetables. Finish with a cherry tomato.
  4. Lightly coat the grate with cooking oil, and start the barbecue on medium-high heat. If you are using charcoals, wait until the coals are evenly white-gray in appearance and there are no more flames.
  5. Grill over direct medium-high heat with the barbecue’s cover closed for 4-6 minutes, turning over once or twice for medium-rare beef, or until it is cooked to your liking. The internal temperature on a meat thermometer should reach 145ºF (medium-rare).
  6. Remove the skewers from the heat, place them on a plate, and cover lightly with aluminum foil to keep the food warm. Let it rest for 5 minutes before serving.

 

Southern Slaw

This creamy cabbage slaw has a perfect balance between the sweetness of the dressing and the tart flavor of the cranberries. You’ll want to make this again and again.

Serves 8-10 as a side dish

Ingredients

  • ½ green cabbage, shredded
  • ½ small red cabbage
  • 1 carrot, shredded
  • ½ cup dry cranberries

For the dressing

  • ¼ cup apple cider vinegar
  • 2 tablespoons honey
  • ¼ cup mayonnaise
  • ¼ cup sour cream
  • ½ teaspoon celery seeds
  • Kosher salt and freshly ground pepper

Directions

  1. Whisk all the dressing ingredients in a small bowl. Taste, and adjust seasoning with salt and pepper.
  2. In a large salad bowl, add the vegetables. Add the dressing, and stir to coat well. Refrigerate at least 20 minutes before serving.

 

Quick & Easy Southern Macaroni and Cheese

This comfort food classic is so easy to make and a perfect barbecue side dish. The Velveeta cheese will make for a creamy cheesy sauce. You can give it some zip by adding cayenne pepper.

Ingredients

  • 8 ounces dried elbow macaroni (you can also use whole pasta if desired)
  • 1/2 cup bread crumbs
  • ¾ cups whole milk
  • ¼ cup all-purpose flour
  • ¼ cup butter, melted
  • 1 cup sharp cheddar cheese + ½ cup for topping, shredded
  • 1 cup Monterey jack cheese, shredded
  • 1 cup Velveeta cheese, cut into small cubes
  • 1 pinch cayenne pepper (optional)
  • ½ teaspoon paprika
  • Kosher salt and freshly ground pepper
  • Butter

Directions

  1. Preheat the oven to 350ºF.
  2. Bring a large pot of water to boil, add salt, and cook pasta according to package instructions. Drain the macaroni in a strainer. Rinse under cold running water and drain to stop the cooking process.
  3. Toss bread crumbs and melted butter to coat. Set aside
  4. Generously butter a baking dish.
  5. In a large mixing bowl, add all the remaining ingredients and mix to combine. Transfer to a casserole baking dish. Top with buttery bread crumbs and cheddar cheese.
  6. Place baking dish on baking sheet. Bake until bubbling, and the cheesy top is golden brown, about 40-45 minutes. Let cool 5 minutes before serving.

 

Soda Cracker Pie

An old recipe from North Carolina, that uses soda crackers in its crust and sweet peach slices, and whipped cream topping.

Serves 8

Ingredients

  • 18 soda crackers, also known as saltine crackers
  • 1 cup pecans, chopped
  • 3 eggs whites
  • 1 cup white sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • ⅛ teaspoon cream of tartar
  • 6 ripe peaches, cored, peeled, and sliced
  • Whipped cream for topping

Directions

  1. Preheat oven to 350ºF. Grease a 9-inch pie dish.
  2. Place the cracker in a sealable bag. With a rolling pin, crush the crackers. Placed the crushed crackers into a large mixing bowl, and add pecans and baking powder. Combine well, and set aside.
  3. Place the egg whites into a mixing bowl, and add the cream of tartar. Beat the egg whites on high speed until you get stiff picks. Slowly add the sugar and the vanilla while continuously beating until well combined.
  4. Add the egg whites to the dry mixture. Stir with a wooden spoon or spatula just enough to combine.
  5. Pour the mixture into the pie dish, and bake 23-25 minutes, until golden. Remove from oven, and let cool on a wired rack.
  6. To serve, cut into slices, top with peach slices and whipped cream.

 

***All these recipes are from David Martin’s Let’s Grill: Carolinas’ Best BBQ Recipes! To get yourself a copy of the book, click on the cover or here.

To download or print the recipes, click here.

Vintage Dessert Recipes

Vintage Dessert Recipes

Book Name : Vintage Dessert Recipes
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Love the desserts and sweets your Grandma used to make when you were a child? Longed for that special treat Mom used to make? Look no further!

Flapper Pie

Another wonderful recipe that has been lost in time. My grandmother on my father’s side used to make it often for her family. It was on all the menus in dinner restaurants in the 1920s. This recipe was written on a piece of paper that I found in an old cookbook my grandma gave me when I got married. I have made it a few times and it always impresses.

Serves 6-8 – Prep. time 20 min. – Cooking time 10-15 min

Ingredients

Graham Cracker Crust

  • 1 ¼ cups graham cracker, finely crushed
  • ¼ cup melted butter
  • ½ cup sugar
  • Dash cinnamon

For the filling

  • 2 ½ cups milk
  • ½ cup white sugar
  • ¼ cup cornstarch
  • 3 egg yolks
  • 1 teaspoon vanilla
  • Pinch salt

Meringue topping

  • 3 egg whites
  • 1 pinch cream of tarter
  • ⅓ cup sugar

Directions

To make the crust

  1. Mix the ingredients thoroughly. Set aside 2 tablespoons for garnish.
  2. Press the mixture into a pie pan to form a shell, and refrigerate to set.

To make the filling

  1. In a saucepan, combine the filling ingredients and cook over medium heat, stirring constantly.
  2. Continue cooking until the custard has thickened.
  3. Allow the mixture to cool while preparing the meringue topping.

To make the meringue

  1. Beat the egg whites until foamy.
  2. Add the cream of tartar and gradually beat in the sugar.
  3. Beat until stiff peaks form. Set aside.

To assemble and bake

  1. Preheat the oven to 350°F.
  2. Spread the filling in the crust while it is still slightly warm, and spoon the meringue on top.
  3. Swirl the meringue with a fork and swirl to form peaks.
  4. Bake until the meringue is golden brown (about 10-15 minutes). Sprinkle with the reserved crust mixture to garnish.

 

Lazy Daisy Cake

In the early 1900s, food in America was changing. Baking became easier with the advent of the gas stove, and with the population becoming more diverse, new ingredients were appearing. In 1914, a recipe for Lazy Daisy cake appeared in the Chicago Sunday Tribune.

Serves 12 – Prep. time 20 min. – Cooking time 35 min.

Ingredients

For the cake

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup milk
  • ¼ cup butter
  • 1 teaspoon vanilla extract
  • 4 eggs, room temperature
  • 2 cups sugar

For the topping

  • ½ cup butter, melted
  • ¾ cup packed brown sugar
  • 6 tablespoons evaporated milk
  • 1 ½ cups shredded coconut
  • ½ teaspoon salt

Directions

  1. Preheat the oven to 350°F and butter two 9-inch cake pans.
  2. In a mixing bowl, combine the flour, baking powder, and salt.
  3. In a saucepan, heat the milk and add the butter. Cook until the butter melts. Add the vanilla.
  4. In a separate bowl, beat the eggs with the sugar until pale and thick. Gradually fold in the dry and wet ingredients alternatively, until just combined.
  5. Pour the batter into the prepared cake pans and bake until set, 30–35 minutes.
  6. Allow the cakes to cool slightly while you preheat the broiler.
  7. To make the topping, combine the ingredients in a mixing bowl. Spoon the topping onto the cakes and gently spread it out. Brown them under the broiler for 3–4 minutes, being careful not to let them burn.
  8. Serve warm.

 

Cheesy Strawberry Shortcakes

This recipe was my Dad’s favorite dessert and my mom would make it for his birthday and father’s day. I still can see his face light up when she made it. It was her grandmother who made it when he was a child, so this recipe has been in our family for well over 80 years and it is such an easy dessert to make during strawberry picking season!

Serves 6 – Prep. time 25 min. – Cooking time 17 min

Ingredients

  • 1 pint fresh strawberries, washed, stemmed, and sliced (any berries may be used)
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 tablespoons cold unsalted butter, diced
  • 1 1/2 cups shredded Monterey Jack cheese
  • 1 cup sour cream
  • Whipping cream

Directions

  1. Preheat oven to 425ºF.
  2. Sift together flour, baking powder, cinnamon, salt, and soda into a mixing bowl. Add the butter and blend with a pastry tool until the mixture forms coarse crumbs, about the size of peas. Stir in the cheese, then add sour cream. Stir until the mixture forms a soft dough.
  3. Turn out the dough on a lightly floured surface and knead 6 times. Roll the dough out until 1/2 inch thick. Cut with a 3 ⅓-inch round cutter. Bake on an ungreased baking sheet for 15–17 minutes until golden brown. Cool on the wire rack.
  4. To assemble, cut cakes in half, add plenty of sliced strawberries, cover with the other cake’s half. Arrange some more strawberry slices. Garnish with whipped cream and enjoy.

 

1920s Cream Puffs

We, modern folks, did not create the glorious thing that is the cream puff, so please enjoy this tasty relic of days gone by.

Serves 10 – Prep. time 25 min. – Cooking time 35 min.

Ingredients

  • 1 cup water
  • ½ cup butter
  • ½ teaspoon salt
  • 1 cup all-purpose flour
  • 4 large eggs
  • 2 tablespoons milk
  • 1 egg yolk, lightly beaten
  • 2 cups heavy whipping cream
  • ⅓ cup icing sugar
  • 1 teaspoon vanilla extract
  • Additional icing sugar for dusting

Directions

  1. In a large saucepan, heat the water, butter, and salt until boiling. Add the flour in one addition and stir quickly with a sturdy wooden spoon until smooth. Set it aside for 5 minutes to cool.
  2. One at a time, mix in the eggs. Beat until the batter is smooth and shiny.
  3. Preheat the oven to 400°F, and mix the milk with the egg yolk to make an egg wash.
  4. Measure out ¼ cupfuls and place them on a baking sheet. Brush them with the egg mixture. Bake for 30–35 minutes, or until golden brown. Cut a small slit in the top for steam and remove them to cooling racks.
  5. In a clean bowl, beat the cream until it begins to thicken. Gradually add the icing sugar and vanilla, and continue mixing until thick.
  6. Slice the cream puffs and scoop out some of the soft dough inside. Fill with cream, and dust with icing sugar.

 

Fudge Squares

The only identification on this recipe said that it came from Chatelaine. From the condition of the paper, I’d say it was either a well-loved recipe, or it came from sometimes in the 1600s.

Serves 12 – Prep. time 10 min. – Cooking time 30 min.

Ingredients

  • 2 squares unsweetened chocolate
  • ¾ cup sifted pastry flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ⅓ cup vegetable shortening
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 2 eggs
  • ⅓ cup dates, finely chopped
  • ⅓ cup walnuts

Directions

  1. Preheat the oven to 350°F and coat an 8-inch square baking pan with butter or cooking spray.
  2. Melt the chocolate in a double boiler.
  3. Sift the flour with baking powder and salt.
  4. In a separate bowl, beat the shortening with the melted chocolate. Gradually add the sugar and vanilla.
  5. Add the eggs and beat until fluffy. Stir in the flour, dates, and walnuts.
  6. Bake for about 30 minutes, or until the squares start to pull away from the edges of the pan.

 

*** All these recipes are from Louise Davidson’s cookbook Vintage Dessert Recipes: Timeless and Memorable Old-Fashioned Sweet Recipes from Our Grandmothers! To get yourself a copy of the book, click on the cover or here.

To download the recipes, click here.

Fabulous Greek Recipes!

Book Name : Fabulous Greek Recipes!
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Bring the flavors of Greece into your kitchen with easy-to-make, authentic Greek Recipes from Sarah Spencer’s cookbook A Taste of Greece!

Fried Calamari

Serves 4 – Prep. time 10 minutes – Cooking time 15–20 minutes

Ingredients

  • 1½ pounds calamari, cleaned
  • ½ tablespoon paprika
  • 1 tablespoon oregano
  • 1 tablespoon ground black pepper
  • 2 tablespoons salt
  • ¾ cup bread flour
  • ¼ cup semolina flour
  • Vegetable oil as needed
  • Salt to taste
  • Juice of half a lemon

Directions

  1. Cut the calamari into ½-inch slices.
  2. Combine all the spices in a bag and add the bread and semolina flours. Put in the calamari rings and shake to coat well.
  3. In a medium-sized deep frying pan or pot, heat the oil over medium-high heat.
  4. Working in batches, when the oil reaches 350°F, fry the rings for about 2 minutes, turning halfway. Let the oil return to temperature between batches.
  5. Set them on a plate lined with paper towels to drain, and sprinkle with some salt. Top with lemon juice and serve.

 

 

Tomato Greek Salad

Serves 6 – Prep. time 15 minutes – Marinating time 2 hours

Ingredients

  • 4 fresh tomatoes, chopped
  • 1 cucumber, peeled and chopped
  • 1 green bell pepper, cut into ½-inch pieces
  • ½ cup red onion, chopped
  • ¼ cup Kalamata olives
  • ½ cup feta cheese, crumbled

For the dressing

  • 1 tablespoon red wine vinegar
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon salt
  • 1 tablespoon fresh oregano, chopped

Directions

  1. Whisk the ingredients for the dressing together.
  2. Toss in the rest of the ingredients.
  3. Marinate for 2 hours (or less) in the refrigerator for flavors to meld.

 

 

Pork Souvlaki

Serves 6 – Prep. time 25 minutes – Cooking time 15 minutes

Ingredients

  • 3 pounds pork tenderloin, cut into 1½-inch cubes
  • ⅓ cup extra-virgin olive oil
  • ⅓ cup lemon juice
  • 2 tablespoons sea salt
  • 2 tablespoons ground black pepper
  • 1 tablespoon dried Greek oregano
  • 2 red onions, quartered
  • 3 bell peppers, any color, cut into 1-inch squares
  • Lemon slices, for garnishing
  • Barbecue skewers, for bamboo, soak before using for 30 minutes

Directions

  1. Preheat a grill to medium-high.
  2. In a mixing bowl, combine the pork, olive oil, lemon juice, salt, pepper, and oregano. Set it aside for 15 minutes.
  3. On the skewers; alternately pierce the pork pieces, red onion, and bell pepper.
  4. Grill for 6–7 minutes. Turn and cook for 7–8 minutes more, or until the meat is cooked through.
  5. Serve warm, garnished with lemon.

 

 

Greek-Style Classic Lamb Rack

Serves 2 – Prep. time 5 minutes plus 10 minutes resting time – Cooking time 15 minutes

Ingredients

  • 1 (1-pound) rack of lamb
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon chopped rosemary
  • 1 tablespoon kosher salt
  • 1 tablespoon ground pepper
  • 2 garlic cloves, minced

Directions

  1. Preheat the grill to medium-low.
  2. Rub the lamb with the olive oil, and season with rosemary, salt, pepper, and garlic.
  3. Sear the lamb rack, meat-side down, for 4–5 minutes. Move it from time to time so it will cook evenly.
  4. Flip and move the lamb rack to indirect heat.
  5. Grill, covered, for 8–10 minutes.
  6. Let rest for 10 minutes. Cut into chops and serve.

 

 

Baklava

Serves 8–10 – Prep. time 40 minutes – Cooking time 60 minutes

Ingredients

  • 1 pound filo pastry, at room temperature
  • 1 cup butter, melted
  • ¾ cup sugar, divided
  • 1 teaspoon ground cinnamon
  • 2 cups walnuts, chopped
  • ½ cup cold water
  • ¼ cup lemon juice
  • ¼ cup honey

Directions

  1. Preheat the oven to 325°F, and grease an 11×17 baking dish with some olive oil.
  2. Layer half of the filo sheets in the greased dish, brushing each sheet with butter as you go.
  3. In a bowl, combine ¼ cup of the sugar with the cinnamon, and mix in the walnuts.
  4. Top the arranged sheets with the walnut mixture.
  5. Top with the remaining filo after brushing each of them with more butter.
  6. Using a very sharp knife, cut diagonally into squares or diamonds, cutting through all the layers.
  7. Bake until golden and crisp, 55–60 minutes.
  8. Place a medium saucepan over medium-high heat. Add the remaining sugar, together with the water, lemon juice, and honey. Cook, stirring, until the sugar dissolves.
  9. Pour the syrup over the hot baklava. Allow it to cool down, and serve.

 

All these recipes are from Sarah Spencer’s cookbook A Taste of Greece: Greek Cooking Made Easy with Authentic Greek Recipes! To get yourself a copy of the book, click on the cover or here.

To download or print the recipes, click here.

Wicked Good Cookie Recipes!

Book Name : Wicked Good Cookie Recipes!
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Bake delicious cookies with easy step-by-step recipes! With over 101 recipes to choose from, you will find your new favorites in no time! They are wicked good!

Maple Peanut Butter Cookies

Makes 12 | Prep time 10 minutes | Freeze time 10 minutes | Cooking time 5 minutes

Ingredients

  • 3 tablespoons coconut oil
  • ½ cup peanut butter
  • ½ cup maple syrup
  • 3 tablespoons cocoa powder
  • 1½ teaspoons vanilla extract
  • Pinch of salt
  • 1½ cups rolled oats

Directions

  1. In a medium saucepan over medium heat, melt the coconut oil, peanut butter, and maple syrup.
  2. Stir in the cocoa powder, vanilla, salt, and oats.
  3. Mix until a chocolate mixture forms. Use a 1½-tablespoon cookie scoop to dollop the dough onto a baking sheet lined with parchment paper.
  4. Place in the freezer for 10 minutes before serving.

Nutrition (per serving)

Calories 170, fat 9.7 g, carbs 18.7 g, sugar 9 g, protein 4.3 g, sodium 63 mg

 

Chocolate Chip Cookies

Makes 16 – Prep time 10 minutes – Baking time 15 minutes

Ingredients

  • 1½ cups all-purpose flour
  • 1¼ teaspoons baking powder
  • Pinch of salt
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ⅝ cup butter, softened
  • 1½ cups granulated sugar
  • 7 ounces chocolate chips

Directions

  1. Preheat the oven to 350°F (180°C).
  2. In a large mixing bowl, mix the flour, baking powder, and salt.
  3. In another bowl, beat the softened butter with a stand mixer for 10 minutes until fluffy and creamy. Stir in the vanilla.
  4. Add half of the flour mixture, beat, and then add the remaining dry ingredient mixture.
  5. Fold in the chocolate chips, scraping the sides of the bowl as you do.
  6. Use an ice cream scoop to arrange the cookies on a baking sheet lined with parchment paper.
  7. Flatten the cookies with a floured fork.
  8. Bake for 15 minutes.
  9. Remove from oven and let cool completely on the counter before serving.

Nutrition (per serving)

Calories 253, fat 11.6 g, carbs 35.3 g, sugar 25.3 g, Protein 3 g, sodium 82 mg

 

 

White Chocolate and Cranberry Biscotti

Makes 25 | Prep time 25 minutes | Baking time 45 minutes

Ingredients

  • ¾ cup granulated sugar
  • ½ cup canola oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1¾ cups all-purpose flour
  • 1½ teaspoons baking powder
  • Pinch of salt
  • ¾ cup white baking chips
  • ¾ cup dried cranberries
  • ¾ cup chopped walnuts, almonds, or pistachios

Directions

  1. Preheat the oven to 350°F (180°C).
  2. In a large mixing bowl, mix the sugar, canola oil, eggs, and vanilla.
  3. In another bowl, whisk the flour, baking powder, and salt together. Sift over the wet ingredients.
  4. Fold in the white baking chips, dried cranberries, and chopped nuts.
  5. Form a soft dough and divide in half.
  6. On a baking sheet lined with parchment paper, form two 10×1½-inch logs of the dough. Bake in the oven for 30–35 minutes.
  7. Remove from oven and let cool slightly.
  8. Cut the logs into ½-inch slices with a serrated knife.
  9. Place the slices on a sheet lined with baking paper and bake for 6–7 minutes until crunchy and crispy to the bite.
  10. Let cool completely and serve with a cup of espresso.

Nutrition (per serving)

Calories 125, fat 6.2 g, carbs 16.1 g, sugar 6.5 g, protein 1.9 g, sodium 49 mg

 

 Chocolate Cracked Cookies

Makes 24 – Prep time 10 minutes – Baking time 15 minutes

Ingredients

  • ½ cup all-purpose flour
  • ½ cup granulated sugar
  • ¼ cup cocoa powder
  • ½ teaspoon baking powder
  • Pinch of salt
  • 2 tablespoons butter, room temperature
  • ⅓ cup dark chocolate, chopped
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup icing sugar, more for dusting

Directions

  1. Preheat the oven to 350°F (180°C).
  2. In a large mixing bowl add the flour, sugar, cocoa powder, baking powder, and salt.
  3. Stir the butter into the flour mixture and work it in with your fingers.
  4. Mix in the egg and chocolate and form a dough.
  5. Wrap the dough in a piece of plastic wrap and refrigerate for 30 minutes.
  6. Form the dough into small balls and roll them in a bowl with the icing sugar.
  7. Arrange the cookies on a baking sheet lined with parchment paper and bake for 10 minutes.
  8. Dust with some more icing sugar if desired.
  9. Remove from oven and let cool for about 5 minutes before serving.

Nutrition (per serving)

Calories 71, fat 2 g, carbs 13.1 g, sugar 10.3 g, Protein 0.9 g, sodium 20 mg

 

Easy French Macaroons

Makes 24 – Prep time 20 minutes – Resting time 30 minutes – Baking time 15 minutes

Ingredients

  • 3 large egg whites, room temperature
  • ⅓ cup granulated sugar
  • 1⅔ cups powdered sugar
  • 1 cup almond flour
  • Pinch of salt

Filling

  • 1 cup chocolate hazelnut spread

Directions

  1. In a large mixing bowl, mix the almond flour, powdered sugar, and salt. Set aside.
  2. In another mixing bowl, beat the egg whites with the granulated sugar for 10 minutes, or until stiff peaks form.
  3. Fold the dry ingredients into the wet ingredients, being careful not to undermix or overmix the dough. You will know it’s all done when it’s dripping down like lava from the spatula.
  4. Transfer the dough into a piping bag fitted with a round tip.
  5. Pipe out the macaroons on a baking sheet lined with parchment paper.
  6. Let the cookies dry out for at least 30 minutes before baking.
  7. Preheat oven to 300°F (150°C) and bake for about 15 minutes.
  8. Let cool completely on the baking sheets.
  9. Fill each cookie with the chocolate hazelnut spread and seal them one with another to form sandwich cookies.

Nutrition (per serving)

Calories 136, fat 6.2 g, carbs 18.8 g, sugar 17.3 g, Protein 2.2 g, sodium 20 mg

 

All these recipes are from Louise Davidson’s cookbook Wicked Good Cookies: 101 Cookie Recipes that Won’t Make it to the Cookie Jar! To get yourself a copy of the book, click on the cover or here.

 

To download or print the recipes, click here.

Best Italian Recipes

Book Name : Best Italian Recipes
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Cook like a real Italian! Impress your family and friends with these restaurant-style classic Italian recipes. Not only are these recipes easy to make, but they are also the real thing!

Fried Zucchini

Serves 6 – Prep time 40 minutes – Cooking time 10 minutes

Ingredients

  • 3 zucchini, cut into ½-inch slices
  • 1 cup bread crumbs
  • ¼ cup parmesan cheese, grated
  • 2 teaspoons garlic powder
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon dried parsley
  • ½ teaspoon dried oregano
  • 2 eggs, beaten
  • Olive oil (about 1 cup)
  • Salt
  • Paprika

Directions

  1. Mix together breadcrumbs, parmesan, garlic powder, pepper, parsley, and oregano, and place in a shallow dish.
  2. Dip zucchini slices into beaten eggs then into bread crumbs.
  3. Press gently, and roll to cover all sides. Place zucchini slices on a clean plate in a single layer.
  4. Heat olive oil in a large skillet to medium-high heat. When the oil is very hot, fry each zucchini until golden crisp, about 3–4 minutes, turning halfway through cooking. Drain on paper towels.
  5. Sprinkle zucchini with paprika, and serve with tomato sauce for dipping.

 

Fettucine Carbonara

Serves 6 – Prep time 25 minutes – Cooking time 15 minutes

Ingredients

  • Fettuccine pasta, 16-ounce package
  • 6 slices pancetta (Italian bacon)
  • 2 cloves garlic, finely minced
  • 2 tablespoons olive oil
  • 2 eggs, beaten
  • ⅓ cup fresh parmesan cheese, grated
  • ¼ cup fresh Romano cheese, grated
  • 1 tablespoon parsley, chopped
  • Sea salt and freshly ground black

Directions

  1. Cook pasta according to package directions.
  2. Begin cooking bacon in skillet; when nearly crisp, add garlic, and cook until translucent. Drain.
  3. Mix together olive oil, eggs, cheeses, and parsley. When pasta is done, drain, and return to cooking pot. Add in the egg mixture and toss to coat. Stir in bacon and toss. Adjust seasoning with salt and pepper and serve immediately.

 

Classic Lasagna

Serves 8–10 – Prep time 90 minutes – Cooking time 30 minutes

Ingredients

For the béchamel

  • 5 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 4 cups milk
  • 1 teaspoon salt
  • ½ teaspoon black pepper, freshly ground
  • ¼ teaspoon nutmeg, freshly grated
  • ½ cup parmesan cheese, freshly grated

For the tomato sauce

  • 2 cans whole tomatoes, (32 oz.)
  • 3 tablespoons butter, unsalted
  • 1 tablespoon olive oil
  • ½ small onion diced
  • 3 cloves garlic, minced
  • 1 rib celery, chopped
  • 1 carrot, chopped
  • 4 basil leaves
  • 1 bay leave
  • Sea salt and freshly ground black pepper

For the lasagna

  • 12 lasagna noodles
  • 1 pound ground turkey, browned
  • 1 pound mozzarella, shredded
  • 8 ounces parmesan, grated
  • Béchamel sauce
  • Tomato sauce

Directions

  1. Heat butter in a saucepan over medium heat until melted. Stir in flour to make a roux, and whisk until light golden brown, about 7 minutes.
  2. Meanwhile, heat the milk in a separate pan. Do not boil. Add the hot milk to the flour, a cup at a time, whisking continuously until smooth. Cook 10 minutes whisking constantly. Remove from heat. Add black pepper to taste, and nutmeg. Stir in parmesan cheese.
  3. For the tomato sauce, in a large pot, melt butter and add the onion. Sauté for about 2-3 minutes until translucent. Add garlic, celery, and carrot, and cook about 5 minutes more. Add tomatoes, basil, and bay leaf.
  4. Cover and simmer over low heat for about an hour. Run the sauce through a food processor when done cooking to eliminate any vegetable chunks. Salt and pepper to taste.
  5. Preheat oven to 350ºF. Lightly oil a 9 x 13 baking pan. Cooked lasagna noodles according to package directions.
  6. To assemble the lasagna, begin with 1 layer of pasta on the bottom of the oiled dish. You will be making 4 layers, so divide the ingredients proportionately. Next add the red sauce, béchamel sauce, parmesan, and mozzarella. Repeat 3 times, ending with cheese on top. Cover and bake lasagna for 30 minutes. Allow to rest 15 minutes prior to serving.

 

Chicken Parmesan

Serves 4 – Prep time 35 minutes – Cooking 15 minutes

Ingredients

  • ⅓ cup parmesan cheese, freshly grated
  • ¼ cup dry breadcrumbs
  • ½ teaspoon dried basil
  • ¼ teaspoon dried oregano
  • ¼ teaspoon dried thyme
  • Sea salt and freshly ground black pepper
  • 4 skinless and boneless chicken breasts, pounded to ¼-inch thickness
  • 1 egg white, beaten
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 ½ cups tomato sauce
  • 1 tablespoon balsamic vinegar
  • 4 slices provolone cheese

Directions

  1. Preheat the broiler in the oven.
  2. Combine parmesan, breadcrumbs, and herbs in a shallow dish. Set aside.
  3. Pound out chicken breasts. Season with salt and pepper to taste.
  4. In another dish, beat egg white. Dredge chicken in egg white then in bread crumbs, pressing to adhere.
  5. Melt butter in a large skillet over medium-high heat. Add olive oil. Fry each chicken breast, in batches, about 3 minutes on each side until golden. Place chicken in a single layer in an oven-proof dish.
  6. Pour tomato sauce over chicken, and add 1 slice of provolone cheese to each. Broil until cheese is melted.
  7. Serve immediately over your favorite pasta.

 

Traditional Panna Cotta with Berries

Serves 4 – Prep time 6 hours 20 minutes or more – Cooking time 15 minutes

Ingredients

  • 2 cups heavy cream
  • 2½ tablespoons granulated sugar
  • 3 tablespoons milk
  • 1 gelatin leaf
  • 1 vanilla bean pod – scraped seeds

For the topping

  • 1 ½ cup fresh berries of your choice
  • ¼ cup sugar
  • ¼ cup water
  • Mint leaves

Directions

  1. Place gelatin leaf in a saucepan with cold water. Place saucepan over medium-high heat and just before it starts to boil, remove the saucepan from the heat and squeeze gelatin. Add milk to a small bowl. Add gelatin to the milk. Stir gelatin with a spoon until dissolved.
  2. Combine fresh cream with the sugar and vanilla seeds in a medium saucepan. Heat over medium-high heat and bring to boil, stirring frequently.
  3. When it boils remove it from the heat and add milk-gelatin mixture. Mix well and pour into 4 ramekins. Place in refrigerator, overnight, or at least for 6 hours.
  4. Prepare the topping; Combine sugar and water in a small saucepan and heat over medium-high. Bring to simmer and continue simmering for 5 minutes; add berries and stir well. Let it simmer for 2-3 minutes and set aside to cool.
  5. To remove panna cotta from the molds, place the ramekins in a bowl of boiling water for 1-2 minutes. With a knife, delicately unmold the sides, reverse and place on a plate. Drizzle with prepared berries topping. Decorate with mint leaves.

 

**All these recipes are from Gabriella Lepore’s cookbook Mangia! Classic Italian Recipes. To get yourself a copy of the book, click on the cover or here.

To download a copy of the recipes, click here.

Best Chinese Takeout Recipes!

Book Name : Best Chinese Takeout Recipes!
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Make your own Chinese takeout tonight with the best Chinese takeout recipes from Lina Changs’s cookbook Chinese Takeout Cookbook Favorite Chinese Takeout Recipes to Make at Home! You’ll find all your favorites like Spring Rolls, Dumplings, Lo Mein Noodles, Beef Kung Pao, Chicken General Tso, even Fortune Cookies and more!

Vegetable Spring Rolls

Serves 50 – Preparation time 45 minutes – Cooking time – 30 minutes

Ingredients

  • 1 ½ cups bean sprouts
  • 8 shiitake mushrooms
  • 1 tablespoon sesame oil
  • 3 green onions, trimmed and diced
  • 3 cloves, garlic, minced
  • 1 teaspoon ginger, freshly grated
  • 2 medium carrots, shredded
  • 2 ½ cups green cabbage, shredded
  • 8 ounces canned bamboo shoots, drained and thinly sliced
  • 2 tablespoons low-sodium soya sauce
  • 2 tablespoons peanut (or any other preferred) oil
  • 50 spring roll wrappers, thawed
  • 1 egg, beaten with 2 tablespoons of water
  • Oil for frying

Directions

  1. Wash and drain the bean sprouts. Set them aside.
  2. Wash and pat the mushrooms dry. Julienne them very finely.
  3. Heat 1 tablespoon of sesame oil in a skillet or wok over medium-high heat. Add the green onions, garlic, and ginger. Stir-fry for about 1 minute.
  4. Add the remaining vegetables. Sauté until tender, about 3-4 minutes.
  5. Add the soya sauce and peanut oil. Stir to combine well. Cook for 1 more minute and remove it from the heat.
  6. Place the filling in a strainer to remove most of the cooking liquids. Place the filling in a bowl.
  7. Open your package of spring rolls and place all but one wrapper under a clean, damp, dishcloth to ensure the wrappers do not dry out.
  8. Set your wrapper on a flat surface with one corner pointed at you.
  9. Place a generous tablespoon of filling on the bottom of the wrapper, about two inches above the corner point.
  10. Fold the bottom part of the wrapper over the filling, and then fold the sides over the filling, so you have what almost looks like an envelope with a long flap.
  11. Roll the spring roll away from you until you get about two inches from the top, brush the edges at the top with your egg wash, complete roll, and repeat.
  12. Keep finished rolls under clean, damp, dishcloth as well.
  13. Once you have all of your rolls set, line a plate with paper towels.
  14. Fill a heavy pot halfway up with oil for frying. Warm the oil on medium heat until it reaches 350ºF. You can also use a wok or a deep fryer. Deep-fry spring rolls until they are golden, about 1-2 minutes on each side.
  15. Place spring rolls on a plate lined with paper towels to absorb any excess oil before serving.
  16. Serve with your favorite dipping sauce.

 

Dumplings

Serves 30-40 – Preparation Time 2 hours – Total Time 2 hours and 15 minutes

Ingredients

  • 3 pounds bok choy, washed
  • 1 ½ pounds ground pork
  • ⅔ cup rice wine
  • ½ cup vegetable oil
  • 3 tablespoons sesame oil
  • 1 tablespoon salt
  • 3 tablespoons soy sauce
  • ¼ teaspoon white pepper
  • ⅔ cup water
  • 3-4 packages dumpling wrappers

Dipping sauce

  • ½ cup soy sauce
  • ½ tablespoon rice vinegar
  • 1 dash hot chili sauce
  • 1 green onion, sliced thinly

Directions

  1. Cut the bottoms off the bok choy, and blanch it in boiling water. Transfer it immediately to ice-cold water. Drain, squeeze the water out gently and wipe it dry with paper towels. Chop the bok choy finely and place it in a large bowl.
  2. Add the ground pork, rice wine, vegetable oil, sesame oil, salt, soy sauce, white pepper, and water, and mix thoroughly.
  3. Line a baking sheet with parchment paper, and set it aside.
  4. Place a wrapper on a clean surface and spoon about a tablespoon of filling into the center.
  5. Moisten the edges with water and fold the circle over, in half.
  6. Press the edges together to seal.
  7. Fold the edges to get a fan-like shape (about 4 folds).
  8. Arrange the dumplings on the baking sheet, not too close so they don’t stick to each other.
  9. To store, cover with cling wrap and freeze overnight. Transfer the frozen dumplings to another container or to Ziploc bags and replace in the freezer.
  10. The dumplings may be boiled or fried. When boiled, cooked dumplings float to the top when ready. To fry, deep fry until golden brown or pan fry
  11. Serve with a dipping sauce made of ½ cup of soy sauce, ½ tablespoon of rice vinegar, and a dash of chili sauce. Add green onions and mix well.

 

Chicken, Pork, and Shrimp Lo Mein

Serves 4 – Preparation Time 30 minutes – Cooking Time 20 minutes

Ingredients

  • 2 cups chicken broth, divided
  • ¼ cup rice wine
  • ¼ cup soy sauce
  • 4 teaspoons cornstarch
  • 4 ounces lean pork, very finely sliced
  • 4 ounces boneless skinless chicken breasts, cut into thin slices
  • 2 teaspoons sesame oil
  • 2-4 pieces shrimp, cleaned, shelled, and deveined
  • 3 cloves garlic, minced
  • ½ teaspoon ground ginger
  • 4 green onions, chopped, plus more for garnish
  • ½ small can water chestnuts, chopped
  • 2 cups cabbage, finely shredded
  • 1 cup celery, thinly sliced
  • 1 cup frozen green peas, thawed and drained
  • 1 carrot, peeled and shredded
  • 8 ounces thin or angel hair spaghetti, cooked and drained

Directions

  1. Pour ½ cup of broth into a skillet.
  2. In a separate bowl, add the wine, soy sauce, and cornstarch to the remaining broth. Stir well, and set aside.
  3. Bring the broth in the skillet to a boil. Add the pork and boil it for 2 minutes. Add the chicken and cook until both are no longer pink in the center.
  4. Use a slotted spoon to remove the pork and chicken to a plate, and set it aside. Discard any liquid left in the skillet.
  5. Heat the sesame oil in the skillet, and keep the heat at medium-high.
  6. Cook the shrimp, garlic, and ginger until they are fragrant and the shrimp has become orange in color.
  7. Add the green onion, water chestnuts, cabbage, celery, peas, and carrots, and cook for 3 minutes or until tender-crisp.
  8. Add the meat and pre-cooked pasta, and toss for about 2 minutes.
  9. Stir the cornstarch mixture and pour it over the pasta.
  10. Cook, while stirring, until thickened, and remove it from the heat.
  11. Garnish with chopped green onion, if desired.

 

Sweet and Sour Pork

Serves 2 – Preparation Time 10 minutes plus 30 minutes marinating time – Cooking Time 20 minutes

Ingredients

  • 8 ounces boneless pork shoulder, cut into bite-size pieces

Sauce

  • ⅛ teaspoon salt
  • 1 tablespoon sugar
  • 2 teaspoons rice wine
  • 2 teaspoons rice vinegar
  • 1 tablespoon soy sauce
  • 2 tablespoon plum sauce
  • ¾ teaspoon cornstarch
  • ¼ cup water

For marinade

  • 2 teaspoons rice wine
  • ½ teaspoon oyster sauce
  • ½ teaspoon regular soy sauce

Other ingredients

  • 1 egg
  • Cooking oil for deep-frying plus 2 teaspoons for sautéing
  • 1 teaspoon plus about ⅓ cup cornstarch
  • 1 onion, sliced
  • 1 thumb ginger, peeled and minced
  • ½ cup pineapple cubes
  • 2 bell peppers, cut into 1-inch pieces
  • 1 small ripe tomato, cut into wedges
  • 1 green onion, thinly sliced
  • Cooked rice, for serving

Directions

  1. Combine the sauce ingredients in a bowl and set it aside.
  2. Mix together the ingredients for the marinade. Stir in the pork and marinate for 30 minutes.
  3. Beat the egg in a medium-sized bowl, and put the cornstarch on a plate.
  4. After marinating, dip the pork pieces in the beaten egg, and then into the cornstarch. Coat the pork well, and allow it to sit for 3 minutes.
  5. Heat a wok and add oil to about ¾-inch deep. Heat the oil to about 350°F.
  6. Fry the pork in batches for 2-3 minutes, and place them on a dish lined with paper towels. After all the pieces have been pre-fried, heat up the wok further to 375°F. Drop all the pork in to refry, until it is brown and crisp.
  7. Heat a clean wok over high heat. Add 2 teaspoons of oil, and the onion, ginger, and pineapple. Cook for 2 minutes until the pineapple begins to caramelize a little. Add the bell pepper and cook, stirring, until tender-crisp.
  8. Stir in the sauce mixture and the tomato. Cook until it begins to boil and thicken.
  9. Stir in the pork and mix to coat well. Remove the wok from the heat.
  10. Sprinkle with green onion and serve with rice.

 

Kung Pao Beef

Serves 4-6 – Preparation Time 1 hour and 10 minutes – Cook Time 15 minutes

Ingredients

  • 1 pound flank or flat iron steak
  • 1 tablespoon soy sauce
  • 2 tablespoons sesame oil
  • 1 tablespoon dry sherry
  • 6 cloves garlic, minced (divided)
  • 2 tablespoons peanut oil
  • 4 dried red chilies, split
  • ½ tablespoon grated ginger
  • 1 teaspoon Szechwan peppercorns, crushed
  • 2 green onions, slice white and green parts in ½ -inch pieces
  • 1 red bell pepper, trimmed and cubed

For sauce:

  • 2 tablespoons soy sauce
  • 3 tablespoons dry sherry
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon sugar
  • 1 cup vegetable broth
  • 1 tablespoon cornstarch
  • ½ cup roasted peanuts
  • Rice for serving

Directions

  1. In a large bowl, combine the soy sauce, sesame oil, dry sherry, and 2 minced garlic cloves. Add the steak and turn to coat. Marinate for at least one hour.
  2. In a bowl, make the sauce by mixing together the sauce ingredients. Whisk and set it aside.
  3. Heat a large pan or wok on high and add the peanut oil. Heat the oil for 30 seconds, and then add the red chilies, ginger, and Szechuan peppercorns. Stir-fry for 1 minute.
  4. Add the remaining garlic, green onions, and bell pepper. Stir fry for 3 minutes, and add the steak. Sauté for an additional 2-3 minutes.
  5. Whisk the sauce and add it to the wok. Simmer until the sauce thickens, about 3-4 minutes.
  6. Add the peanuts and stir.
  7. Serve with rice.

 

General Tso’s Chicken

Serves 4 – Preparation Time 1 hour 15 minutes – Cooking Time 10 minutes

Ingredients

  • 4 pieces chicken fillet, cut into 1-inch pieces

For the marinade and sauce

  • ½ cup hoisin sauce
  • ¼ cup white vinegar
  • 3 tablespoons soy sauce
  • 3 tablespoons sugar
  • 2 tablespoons cornstarch
  • 1 ½ cups water

For sautéing

  • 1 tablespoon vegetable oil
  • 4 cloves garlic, minced
  • 2 tablespoons grated fresh ginger
  • ½ teaspoon red pepper flakes, crushed

For coating and deep-frying

  • 3 egg whites
  • 1 ½ cups cornstarch
  • ½ cup all-purpose flour
  • ½ teaspoon baking soda
  • 4 cups vegetable oil

For garnish

  • 2 green onions, chopped

Directions

  1. Combine the ingredients for the marinade in a bowl. Separate ⅓ cup of the marinade and use it to marinate the chicken for 30 minutes, refrigerated. Set aside the remaining, for the sauce.
  2. Heat a wok over high and heat the oil. Reduce the heat to medium-high, and add the garlic, ginger, and pepper flakes. Sauté until fragrant.
  3. Stir in the remaining sauce mixture (about 2 cups) and cook, stirring constantly, until thickened. Remove it from the heat and cover. Keep it warm.
  4. In a bowl, whisk the egg whites until frothy. In a separate bowl, combine the rest of the ingredients for the coating, and mix until the consistency is similar to a coarse meal.
  5. Drain the marinated chicken and pat it dry with paper towels. Dip each piece in the egg whites, and then coat with the cornstarch mixture.
  6. Fry the chicken at 350°F until it is golden brown (about 3 minutes). Drain on paper towels.
  7. Reheat the sauce to a simmer. Add the chicken and stir to coat.
  8. Serve.

 

Fortune Cookies

Serves 36 – Preparation Time 15 minutes – Cooking Time 10 minutes

Ingredients

  • 3 egg whites
  • ¾ cup white sugar
  • ½ cup butter, melted and cooled
  • ¼ teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • 1 cup all-purpose flour
  • 2 tablespoons water

Directions

  1. Prepare fortunes on strips of paper.
  2. Preheat the oven to 375°F.
  3. Line cookie sheets with parchment paper, or spray with non-stick spray.
  4. Using an electric mixer, whip the egg whites and sugar at high speed until frothy, about 2 minutes.
  5. Reduce the mixer speed to low, and mix in the melted butter, vanilla, almond extract, flour, and water.
  6. Spoon the batter onto the cookie sheets in 3-inch circles. Repeat until the batter is used up. Be sure to leave enough space between circles.
  7. Bake until the edges begin to turn golden brown, 5-7 minutes. Do not overbake, or they will be too stiff to fold. If you under-bake them, their texture will be too spongy.
  8. Quickly take a circle, put the fortune strip on the center, and fold the cookie in half over the fortune.
  9. Fold the ends together to make a horseshoe shape.
  10. Allow to cool and set. You may put them in muffin pans to prevent them from springing open.

All these recipes are from Lina Chang’s cookbook Chinese Takeout Cookbook: Favorite Chinese Takeout Recipes to Make at Home. To get yourself a copy of the book, click on the cover or here.

Chinese Takeout Cookbook

 To download a copy of the recipes, click here.

Elegant Valentine’s Day Recipes!

Book Name : Elegant Valentine’s Day Recipes!
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Cheese Soufflés

 Serves 4 – Prep time 10 minutes – Cook time 20 minutes

Ingredients

  • 2 tablespoons butter
  • 2 tablespoons flour
  • ½ cup milk, heated
  • 1 cup Gruyere cheese, shredded
  • 3 eggs, separated
  • ½ teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon nutmeg

Directions

  1. Preheat the oven to 350°F and lightly oil 4 soufflé ramequins.
  2. Melt the butter in a saucepan over medium heat. Add the flour slowly and whisk until a paste forms.
  3. Add the milk slowly, whisking constantly.
  4. Reduce the heat to low and keep warm, stirring frequently to prevent burning or sticking.
  5. Place the egg whites in a bowl and beat until stiff. Set aside.
  6. Lightly beat the egg yolks and add them to the cream sauce, together with the cheese. Mix gently until the cheese has melted. Season with salt, black pepper, and nutmeg.
  7. Gently fold in the egg whites and carefully spoon the mixture into the soufflé cups.
  8. Place in the oven and bake for approximately 15 minutes.
  9. Carefully remove the soufflé cups from the oven and serve immediately.

 

 

Potage Printanier (Green Spring Vegetable Soup)

 Serves 4-6 – Prep time 10 minutes – Cook time 45 minutes

Ingredients

  • 1 tablespoon butter
  • 2 cloves garlic, crushed and minced
  • ½ cup leek, sliced
  • ½ cup celery, diced
  • 6 cups chicken or vegetable stock
  • 1 cup turnip, chopped
  • 1 cup white asparagus
  • 1 cup fresh peas
  • ¼ cup fresh parsley
  • 1 tablespoon fresh tarragon, chopped
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • ¼ cup crème fraiche
  • Pistachios, chopped, for garnish

Directions

  1. Melt the butter in a stockpot over medium heat.
  2. Add the garlic, leek, and celery. Cook, stirring frequently until the leeks begin to become tender, approximately 3 minutes.
  3. Add the chicken or vegetable stock, increase the heat to medium-high and bring to a boil.
  4. Add the turnips, white asparagus, and peas.
  5. Cover, reduce heat to low and let simmer for 30-40 minutes.
  6. Strain the vegetables out of the stock and place them, along with ½ cup of the stock, in a blender or food processor. Blend until smooth.
  7. Combine all of the cooking stock and pureed vegetables together in the stockpot.
  8. Season with parsley, tarragon, salt, and black pepper. Cook over low heat for 5-10 minutes.
  9. Ladle the soup into serving bowls and swirl a dollop of crème fraiche into the center of each bowl.
  10. Serve immediately, garnished with chopped pistachios, if desired.

 

 

Coq Au Vin (Chicken in Wine Sauce)

 Serves 6-8 – Prep time 15 minutes – Cook time 1 hour

Ingredients

  • 2 tablespoons olive oil
  • 1 cup pancetta, chopped
  • 2 pounds bone-in chicken pieces
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 3 cups carrots, peeled and sliced
  • 1 cup yellow onion, sliced
  • 1 cup turnip, chopped
  • 2 cups mushrooms, quartered
  • 2 tablespoons shallots, diced
  • ½ cup brandy
  • 3 cups dry red wine
  • 1 cup chicken stock
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon fresh oregano, chopped
  • 1 sprig fresh rosemary
  • 2 tablespoons sweet cream butter, melted
  • 1 tablespoon flour

Directions

  1. Heat the olive oil in a Dutch oven over medium heat.
  2. Add the pancetta and cook, stirring frequently, until browned, approximately 5 minutes.
  3. Remove the pancetta with a slotted spoon and set aside.
  4. Season the chicken with salt and pepper and then place the chicken in the Dutch oven and cook until browned, approximately 3-5 minutes per side. Remove the chicken and set aside.
  5. Add the carrots, onion, and turnip to the Dutch oven. Cook, stirring frequently for 5-7 minutes.
  6. Add the mushrooms and shallots. Cook for 2-3 minutes.
  7. Place the chicken and pancetta back into the Dutch oven.
  8. Add the brandy, red wine, and chicken stock. Season with the thyme, oregano, and rosemary.
  9. Increase the heat to medium-high until the liquid just begins to bubble. Reduce the heat to low, cover, and simmer for 35-40 minutes.
  10. Combine the butter and flour and stir it into the liquid of the Dutch oven. Cover and cook for an additional 10-15 minutes.
  11. Remove from heat and let rest 10 minutes before serving.

 

Mussels with Cream Sauce

 Serves 4 – Prep time 10 minutes – Cook time 15 minutes

Ingredients

  • 2 pounds mussels, washed
  • 3 tablespoons butter
  • 1 cup leeks, sliced
  • 1 tablespoon shallots, diced
  • ¼ cup fresh parsley, chopped
  • 1 ½ cups dry white wine
  • 1 cup vegetable stock
  • ¼ cup crème fraiche
  • 1 teaspoon lemon zest
  • 2 teaspoons fresh tarragon
  • ½ teaspoon salt
  • ½ teaspoon black pepper

Directions

  1. Place the butter in a large pot over medium-high heat.
  2. Add the leeks and shallots, and sauté for 3 minutes.
  3. Add the mussels, parsley, and white wine. Cook for 1 minute before adding the vegetable stock. Bring to a gentle boil.
  4. Cook until the mussels open. Remove the mussels from the pan, and discard any that have not opened.
  5. Remove the pot from the heat and add the crème fraiche, lemon zest, tarragon, salt, and black pepper. Whisk quickly until well blended.
  6. Spoon the cream sauce into serving dishes and top with the mussels. Serve immediately.

 

 

Mousse au Chocolat (Classic Chocolate Mousse)

Serves 4-6 – Prep time 15 minutes – Cook time 10 minutes

Ingredients

  • 1 cup dark chocolate pieces, chopped
  • 8 eggs, separated (only 4 yolks required)
  • ⅔ cup white sugar
  • ¼ cup heavy cream
  • 2 teaspoons brandy
  • 1 vanilla bean, scraped
  • ½ teaspoon finely grated orange zest

Directions

  1. Place the chocolate in a double boiler and melt it over low heat.
  2. Place the egg whites in a bowl, together with all but one tablespoon of the sugar, and beat until stiff peaks form. Set aside.
  3. In another bowl, combine the 4 egg yolks and the remaining sugar, brandy, vanilla, and orange zest until lightly frothy and creamy.
  4. Add the heavy cream to the chocolate, and mix until smooth.
  5. Slowly stir the egg yolks into the chocolate, whisking constantly to prevent the eggs from scrambling. Blend until creamy.
  6. Remove from the heat, and gently fold in the beaten egg whites.
  7. Carefully spoon the mixture into serving dishes, and place it in the refrigerator to chill for at least 2-4 hours.
  8. Serve well chilled.

 

All the recipes are from Sarah Spencer’s cookbook French Bistro Cooking: Easy Classic French Cuisine Recipes to Make at Home. To get the book, click on the cover or here.

 

To download or print these recipes, click here.

 

Superbowl Recipes!

Book Name : Superbowl Recipes!
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Buffalo Chicken Wings

 Serves: 6–8 ӏ Preparation time: 15 minutes ӏ Cooking time: 40 minutes

Ingredients

  • 18 chicken wings, segmented
  • 4 tablespoons vegetable oil
  • 1 teaspoon salt
  • ¾ cup all-purpose flour
  • ½ cup butter
  • 1½ tablespoons apple cider vinegar
  • ¼ teaspoon cayenne (more if you like it spicier)
  • ¼ teaspoon garlic salt
  • ¼ teaspoon Worcestershire sauce
  • 4 tablespoons hot sauce (more if you like it spicier)

For serving

  • Celery and carrot sticks
  • Blue cheese dressing

Directions

  1. Preheat the oven to 425°F and line a large baking sheet with parchment paper.
  2. In a large bowl, season the chicken wing segments with salt and pour in the oil. Using your hands, mix the wings a few times in the bowl. Add the flour and stir to coat the wings well. Arrange the wings on the baking sheet in a single row. Use a second baking sheet if necessary; wings should not overlap each other.
  3. Place in the oven and bake for 40 minutes, turning the wings over after 20 minutes. Wings should be cooked through and golden brown.
  4. While the wings are in the oven, prepare the sauce. Place a small saucepan over medium heat and add the butter. When it starts to melt, add the hot sauce, vinegar, cayenne pepper, and garlic salt. Stir a few times to combine the ingredients. When the sauce starts to bubble, remove it from the heat.
  5. Place the wings in a large serving bowl. Add the sauce and stir to coat well. All wings should be evenly coated. Place the wings on a serving platter around a small bowl of blue cheese dip and celery and carrot sticks. Serve immediately.

Nutrition (per serving)

Calories 410, Carbs 9 g, Fat 31 g, Protein 21 g, Sodium 478 mg

Fried Green Tomatoes

 Serves: 4 ӏ Preparation time: 10 minutes ӏ Cooking time: 15 minutes

Ingredients

  • 4 large green tomatoes, ends removed and sliced ½ inch thick
  • 1 cup all-purpose flour
  • 2 eggs
  • ½ cup milk
  • ½ cup cornmeal
  • ½ cup bread crumbs
  • 2 teaspoons coarse kosher salt
  • ¼ teaspoon ground black pepper
  • Oil, for frying
  • Favorite dip for serving

Directions

  1. Spread the flour on a plate.
  2. In a medium bowl, whisk eggs and milk together.
  3. On another plate, combine cornmeal, breadcrumbs, salt and pepper.
  4. Take a slice of tomato and dip evenly with flour, shaking off any excess. Dip this into the egg mixture and then the breadcrumbs. Repeat for the rest of the slices.
  5. Fry the breaded tomato slices. Preheat oil in a frying pan, ½ inch deep, over medium heat. Fry the tomato slices in batches of about 4 so as not to overcrowd the pan. Fry until golden brown on both sides and then drain over paper towels.
  6. Serve with your favorite dip.

 Nutrition (per serving)

Calories 510, Carbs 56 g, Fat 27 g, Protein 12.6 g, Sodium 1136 mg

 

 

Fried Mozzarella

 Serves: 12 ӏ Preparation time: 10 minutes ӏ Cooking time: 5 minutes

Ingredients

  • 1 cup Italian style breadcrumbs
  • 2 eggs
  • 1 Tablespoon milk
  • 1 pound mozzarella cheese, cut into ¾-inch × ¾-inch strips
  • 1 cup vegetable oil
  • Tomato sauce dor serving, warm

Directions

  1. In a bowl, whisk eggs and milk together.
  2. Place breadcrumbs in another bowl or on a tray.
  3. Dip cheese first in the egg mixture and then in the breadcrumbs.
  4. Dip in the egg mixture and then breadcrumbs a second time, making sure to coat the cheese evenly.
  5. Heat oil in a skillet.
  6. Fry cheese until golden brown, about 1 minute on each side. Do not fry too long or else cheese will leak.
  7. Drain on paper towels.
  8. Serve with warm tomato sauce

Nutrition (per serving)

Calories 93, Carbs 7 g, Fat 5.3 g, Protein 4.5 g, Sodium 227 mg

 

 

Chili Dogs

Serves: 8 ӏ Preparation time: 10 minutes ӏ Cooking time: 30 minutes

Ingredients

Chili

  • 2 tablespoons canola oil
  • ¾ pound ground beef
  • 1 yellow onion, diced
  • 3 tablespoons chili powder, divided
  • 1 teaspoon dried mustard powder
  • Kosher salt and black pepper
  • ½ teaspoon ground coriander
  • ¼ teaspoon ground cumin
  • 1 clove garlic, minced
  • ¼ cup tomato paste
  • 2 tablespoons all-purpose flour
  • 2 tablespoons butter
  • 2 tablespoons apple cider vinegar
  • 2 cups chicken stock

Other ingredients

  • 8 regular half-smoke hot dogs
  • 8 hot dog buns
  • Diced onions for garnish
  • Yellow prepared mustard, for garnish

Directions

  1. Place a large skillet over medium heat and warm the oil. Add the onion and sauté for 1–2 minutes until tender. Add the ground beef and use a wooden spoon to break up any lumps. Cook until browned. Drain the excess liquid and return the beef and onions to the skillet.
  2. Add 1 tablespoon of the chili powder, as well as the mustard powder, salt and pepper to taste, coriander, cumin, and garlic. Mix until incorporated with the beef and onions. Add the tomato paste and cook for 2 minutes, stirring the mixture constantly. Remove from heat.
  3. Place a large saucepan over medium heat and melt the butter. Add the flour, stirring quickly for 1–2 minutes. When this has thickened, add in the beef mixture, the remaining chili powder, vinegar, and the stock.
  4. Bring the mixture to a boil and simmer on low heat for 35–40 minutes so that it is reduced, and the chili has the desired consistency.
  5. Using a grilling pan or sandwich press on medium heat, grill the hotdogs until cooked through and well grilled on all sides, about 2–3 minutes. Set aside.
  6. Grill the hot dog buns on both sides. Spread the buns with some prepared mustard and put a half-smoke in the center. Layer the chili sauce on top of the half-smoke, add some diced onions, and serve.

Nutrition (per serving)

Calories 510, Carbs 36 g, Fat 34.4 g, Protein 13.6 g, Sodium 1214 mg

 

 

Bourbon Pecan Pie

Serves: 8–10 ӏ Preparation time: 15 minutes ӏ Cooking time: 35 minutes

Ingredients

  • ½ cup sugar
  • ½ cup light corn syrup
  • 3 tablespoons butter, melted
  • ½ cup brown sugar
  • 2 cups pecan halves
  • 2 tablespoons bourbon
  • 3 eggs, beaten
  • 1 deep-dish pie crust (9-inch)

Directions

  1. Preheat the oven to 375°F.
  2. In a large bowl, mix together the white sugar, brown sugar, and butter together. Stir in the eggs, corn syrup and bourbon, and fold in the pecan halves.
  3. Pour the filling into the deep-dish pie crust.
  4. Bake the pie in the preheated oven for 10 minutes, then reduce the heat to 350°F.
  5. Continue to bake the pie for 25 minutes until the pie has set.
  6. Cool on a cooling rack.

Nutrition (per serving)

Calories 487, Carbs 69 g, Fat 22 g, Protein 5 g, Sodium 485 mg

 

All recipes are from Louise Davidson’s book American Diner Cookbook Favorite Classic Diner Recipes to Make at Home. Click on the cover to get the book or click here.

 

To print or download the recipes, please click here.

The Cheesecake Factory Copycat Recipes!

Book Name : The Cheesecake Factory Copycat Recipes!
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Tex-Mex Egg Rolls

These crispy bites of Tex-Mex flavor are another Cheesecake Factory specialty. This recipe is inspired by those flavors created by the Cheesecake Factory chefs.

24 egg rolls | Prep. time 20 minutes | Cooking time 20 minutes

Ingredients

  • 1 tablespoon canola oil
  • 2 cups chicken breast, cooked and diced
  • ½ yellow onion, diced
  • 1 clove garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • ½ teaspoon kosher salt
  • 1 cup black beans
  • 1 cup corn
  • 1 green bell pepper diced
  • 1 Roma tomato, diced finely and dried with paper towels
  • ½ cup cheddar cheese, shredded
  • 2 tablespoons cilantro, chopped
  • 24 egg roll wrappers
  • Canola oil for frying
  • 8 ounces cream cheese
  • ¼ cup sour cream
  • 1 bunch cilantro
  • ½ avocado

Directions

  1. In a large, deep skillet heat 1 tablespoon of oil. When it is hot, add the chicken, onion, garlic, cumin, and chili powder. Add salt to taste.
  2. Cook for a couple of minutes or until the onion is soft and the garlic is fragrant. Then remove the pan from the heat and add the beans, corn, pepper, diced tomato, cheese, and cilantro. Stir well to combine. Transfer mixture to a bowl.
  3. In your skillet, add enough oil to fry the egg rolls. About an inch or so.
  4. Add enough mixture to each egg roll wrapper so that it is full, but not so full that you can’t close up the seams.
  5. Fold up the ends of the egg roll and tuck in the sides. Wet the ends of the egg roll to seal the edges.
  6. When you are done wrapping and the oil is hot, add the egg rolls to the oil and cook until you achieve that nice golden brown color.
  1. Remove the egg rolls from the oil to a plate lined with paper towels, to absorb excess oil.
  2. In a mixing bowl, combine the cream cheese, sour cream, cilantro, and avocado. Mix together to form the dip.
  3. Serve egg rolls with dip.

 

 

Eggplant Parmesan

Eggplant Parm is an Italian favorite. The Cheesecake Factory makes a delicious version, and this recipe is inspired by that amazing dish.

Serves 2–4 | Prep. time 2 hours 15 minutes | Cooking time 10 minutes

Ingredients

  • 1 medium Italian eggplant, peeled and cut into ½-inch slices
  • 2 teaspoons kosher salt
  • ½ cup all-purpose flour
  • 1 cup eggs, beaten
  • 2 cups Italian breadcrumbs
  • ½ cup vegetable oil
  • ¾ cup marinara sauce
  • ¼ cup basil-infused olive oil
  • 3 tablespoons Parmesan cheese, grated, divided
  • 4 ounces mozzarella cheese, grated
  • ⅛ teaspoon kosher salt
  • 5 ounces angel hair pasta, cooked
  • ½ teaspoon parsley, chopped

Directions

  1. Preheat the oven to broil.
  2. Line a baking sheet with paper towels. Season both sides of the eggplant circles with salt and arrange them on the pan. Cover the eggplant with another sheet of paper towel and refrigerate for 2 hours.
  3. Place the flour in one bowl, the eggs in another, and the breadcrumbs in a third bowl.
  4. After 2 hours, remove the eggplant from the fridge and dry the slices with fresh paper towels. One at a time, dip the slices in flour, then in the egg, and finally in the breadcrumbs. Set them aside.
  5. Heat the oil in a large skillet over medium heat. Fry the eggplant for about 2 minutes on each side and set them on a plate lined with paper towels.
  6. Heat the marinara sauce in a small saucepan and the basil oil in another small pan.
  7. Place a wire rack in a baking dish and transfer the cooked eggplant slices to the rack. Sprinkle on 2 tablespoons of the Parmesan cheese and the mozzarella, then put the pan under the broiler until the cheese melts.
  8. Serve the cooked pasta topped with eggplant. Pour some marinara over the top. Drizzle basil oil and sprinkle with the remaining Parmesan cheese and parsley.

 

 

Louisiana Chicken Pasta

This recipe is a variation of the Cheesecake Factory’s famous Louisiana Chicken Pasta. The crunch of the chicken and the heat of the Cajun seasoning makes this dish an absolute favorite.

Serves 4 | Prep. time 15 minutes | Cook time 15 minutes

Ingredients

Cajun Cream Sauce

  • 1 teaspoon red pepper flakes
  • 1 teaspoon Cajun seasoning
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 2 cups heavy cream
  • 1 cup chicken stock
  • 1 tablespoon cornstarch
  • 1 cup Parmesan cheese, shredded

Vegetables

  • 2 tablespoons butter
  • ½ yellow bell pepper, sliced
  • ½ red bell pepper, sliced
  • ½ red onion, sliced
  • 1 tablespoon garlic, minced
  • 8 ounces cremini mushrooms, sliced

Crispy Parmesan Chicken

  • ¼ cup all-purpose flour
  • 1 cup breadcrumbs
  • ½ cup Parmesan cheese, grated
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 2 eggs
  • 4 chicken breasts, butterflied
  • ¼ cup vegetable oil

Other ingredients

  • 1 pound Farfalle pasta, cooked al dente
  • ¼ cup parsley for garnish (optional)

Directions

  1. In a mixing bowl, combine all of the ingredients for the Cajun cream sauce, and set it aside.
  2. Prepare the vegetables. Heat 2 tablespoons of butter in a large skillet. When it is melted, add the peppers, onion, garlic, and mushrooms and cook for 3 to 5 minutes, then remove them from the pan.
  3. Make the chicken. In a shallow dish, mix together the flour, breadcrumbs, Parmesan cheese, salt, and pepper.
  4. In another shallow dish beat the 2 eggs.
  5. Place each piece of chicken into the flour mixture, then the egg, then the flour again.
  6. In the same skillet used for the vegetables, warm the ¼ cup of oil over medium-high heat. When hot, add the coated chicken and cook for 4–5 minutes on each side, or until the chicken is golden brown and crispy. Remove the chicken from the skillet and set it aside.
  7. Drain the excess oil out of the skillet and add the cooked pasta, vegetables, and sauce mixture into the pan. Cook for about 5 minutes, or until the sauce starts to thicken.
  8. Serve the pasta and sauce with chicken on top.

 

 

Meatloaf

The Cheesecake Factory has a knack for taking traditional recipes and making them better. This recipe is inspired by their delicious meatloaf.

Serves 6 | Prep. time 15 minutes | Cooking time 60 minutes

Ingredients

  • 1 tablespoon vegetable oil
  • 2 tablespoons green bell pepper, minced
  • 2 tablespoons red bell pepper, minced
  • ½ cup red onion, minced
  • ⅓ cup carrot, shredded
  • 5 teaspoons garlic, minced
  • 3 eggs, beaten
  • 1 ½ pounds ground sirloin
  • 1 pound ground pork
  • 1 tablespoon Italian parsley, minced
  • 1 tablespoon granulated sugar
  • 2 teaspoons salt
  • 1 ½ teaspoons dried thyme
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon rubbed (ground) sage
  • ½ teaspoon paprika
  • ¾ cup whole milk
  • ¾ cup bread crumbs

Onion Topping

  • 2 tablespoons butter
  • 1 medium onion, sliced
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper

Mushroom Gravy

  • 2 tablespoons butter
  • 1 teaspoon garlic, minced
  • 2 tablespoons all-purpose flour
  • 2 cups beef broth
  • 1 ½ cups sliced mushrooms
  • 1 teaspoon minced Italian parsley
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon dried thyme
  • ¼ teaspoon rubbed (ground) sage

Directions

  1. Preheat the oven to 350°F.
  2. Prepare the meatloaf. In a medium skillet, heat the 1 tablespoon of vegetable oil and cook the peppers and red onion until they are soft. Add the carrot and garlic and cook for 5 minutes.
  3. In a large mixing bowl, beat the eggs. Add the ground beef and pork and mix them together. Add the parsley, sugar, salt, thyme, pepper, oregano, sage, paprika, the cooked vegetables, and milk. Once this is combined, add the breadcrumbs a bit at a time so they get evenly distributed.
  4. Press the meat mixture into a loaf pan and bake for 60 minutes. After 60 minutes, remove the loaf from the oven and let stand for 30 more minutes.
  5. Make the onion topping and gravy while the meatloaf is cooking.
  6. To make the onion topping, melt 2 tablespoons of butter in a medium skillet, then add the onion, salt, and pepper and cook for about 25 minutes. Keep the heat relatively low to caramelize the onion without burning it.
  7. Make the gravy by melting the butter in a small saucepan. Add the garlic and cook until fragrant, then whisk in the flour. Cook until the flour starts to brown, about 3 minutes.
  8. Whisk in the beef broth and make sure there are no lumps. Then add the mushrooms, parsley, salt, pepper, thyme, and sage. Cook until the gravy thickens, about 10–12 minutes.
  9. Serve sliced meatloaf topped with onions and gravy.

 

 

Evelyn’s Favorite Pasta

Another Cheesecake Factory favorite inspired this copycat recipe that will be sure to please.

Serves 4 | Prep. time 10 minutes | Cooking time 10 minutes

Ingredients

  • 2 tablespoons olive oil
  • 4 cloves garlic, sliced
  • 1 cup eggplant, diced
  • 1 cup broccoli florets
  • 1 red pepper, deseeded and chopped
  • 2 tablespoons sundried tomatoes, finely chopped
  • 1 cup artichoke hearts, quartered
  • ¼ cup Kalamata olives, pitted and sliced
  • ¼ cup pine nuts
  • 1 tablespoon fresh basil, minced
  • 1 pound cavatappi pasta or other cut pasta, cooked
  • Parmesan cheese, freshly grated, for garnish

Directions

  1. Heat about 2 tablespoons of olive oil over medium heat in a large skillet. When the oil is hot, add in the garlic and cook until fragrant.
  2. When the garlic is fragrant, add the eggplant, broccoli, red pepper, and sundried tomatoes and cook for about 8 minutes, or until the vegetables are cooked to your liking.
  3. Next, stir in the artichoke hearts, olives, pine nuts, and basil. Cook for about 1 minute to ensure everything is heated through.
  4. Serve the sauce over the pasta and sprinkle with Parmesan cheese.

 

 

Oreo Cookie Cheesecake

Everyone loves Oreos® cookies and this recipe is a tribute to the Cheesecake Factory’s version of Oreo Cookie Cheesecake we all love.

Serves  8–10  | Prep. time 10 minutes plus 4–6 hours refrigeration time | Cooking Time 60 minutes

Ingredients

  • 1 package Oreo cookies
  • ⅓ cup unsalted butter, melted
  • 3 (8-ounce) packages cream cheese
  • ¾ cup granulated sugar
  • 4 eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • Whipped cream and additional cookies for garnish

Directions

  1. Preheat the oven to 350°
  2. Crush most of the cookies (25-30) in a food processor or blender, and add the melted butter. Press the cookie mixture into the bottom of a 9-inch springform pan and keep it in the refrigerator while you prepare the filling.
  3. In a mixing bowl, beat the cream cheese until smooth, and add the sugar. Beat in the eggs one a time. When the eggs are mixed together, beat in the sour cream and vanilla.
  4. Chop the remaining cookies and fold them gently into the filling mixture.
  5. Pour the filling into the springform pan and bake at 350°F for 50–60 minutes. Ensure the center of the cake has set.
  6. Let the cake cool for 15 minutes, then carefully remove the sides of the springform pan. Transfer to the refrigerator and refrigerate for 4–6 hours or overnight.

 

All recipes are from Lina Chang Copycat Recipes Making The Cheesecake Factory Most Popular Recipes at Home. Get the book here

 

To print or download these recipes, click here.

 

5-Ingredient Cast Iron Recipes

Book Name : 5-Ingredient Cast Iron Recipes
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Keeping it simple in the kitchen with quick and easy 5 ingredient recipes and the reliable cast iron skillet!

Pineapple Sweet and Sour Chicken

Serves 4 | Prep. time 5–10 minutes | Cooking time 12 minutes

Ingredients

  • 1½ pounds skinless, boneless chicken thighs, cut into bite-sized pieces
  • 2 tablespoons vegetable oil
  • 1 small red bell pepper, cut into ¾-inch pieces
  • 1 (8-ounce) can pineapple tidbits with juice, drained
  • ¾ cup sweet-and-sour sauce

Directions

  1. Add the oil to a cast-iron skillet and heat it over medium-high heat.
  2. Add the chicken; stir-cook for 5–6 minutes until no longer pink.
  3. Add the bell pepper and sauce; stir-cook for about 4 minutes until the pepper turns tender.
  4. Add the pineapple and stir-cook for 1–2 minutes.
  5. Serve warm.

Nutrition (per serving)

Calories 420, fat 15 g, carbs 34 g, protein 36 g, sodium 400 mg

 

 

Baked Asiago Chicken and Mushroom Pasta

 Serves 4 | Prep. time 10 minutes | Cooking time 35 minutes

Ingredients

  • 4 chicken breast, skinless, boneless
  • ½ cup Asiago cheese
  • 8 Crimini mushrooms, stemmed
  • 1 cup low-sodium chicken stock
  • ¼ cup butter
  • 2 teaspoons salt
  • Cooked penne pasta, for serving

Directions

  1. Bring a pot of salted water to boil, and cook pasta al dente.
  2. Preheat oven to 350°F, quarter mushrooms, set aside.
  3. Sprinkle chicken breasts with salt and slice against the grain into ½” wide strips.
  4. Melt butter in a cast iron deep skillet, add chicken breast, brown.
  5. Add mushroom, sauté for 2 minutes.
  6. Add chicken stock, pasta, and sprinkle with Asiago cheese.
  7. Cover skillet with aluminum foil, and bake in the oven for 20 minutes.
  8. Serve chicken with pasta.

Nutrition (per serving)

Calories 474, fat 33 g, carbs 15 g, protein 15.6 g, sodium 629 mg

 

 

Mushroom Beef Stroganoff

Serves 4 | Prep. time 10 minutes | Cooking time 20 minutes

Ingredients

  • 1 pound ground beef
  • 1 (8-ounce) pack egg noodles, cooked and drained
  • 1 (10¾-ounce) can condensed cream of mushroom soup
  • ½ cup sour cream
  • 1 tablespoon garlic powder
  • Salt and ground black pepper to taste

Directions

  1. Add the ground beef to a cast-iron skillet and heat it over medium-high heat.
  2. Stir-cook for 5–10 minutes until evenly brown. Drain excess fat.
  3. Add the garlic powder and soup; simmer for about 8–10 minutes while stirring.
  4. Transfer to a serving container and mix in the noodles.
  5. Add the cream and season with salt and pepper to taste.
  6. Combine and serve warm.

Nutrition (per serving)

Calories 679, fat 40.5 g, carbs 48 g, protein 28.5 g, sodium 660 mg

 

 

Creamy Sautéed Scallops

 

Serves 4 | Prep. time 5–10 minutes | Cooking time 10 minutes

cooking, asian kitchen, sale and sea food concept – close up of scallops frying in cast iron pan at asian street market

Ingredients

  • 3 teaspoons butter (divided)
  • 3 teaspoons extra-virgin olive oil (divided)
  • ¼ cup low-fat sour cream
  • ½ teaspoon salt
  • Ground black pepper to taste
  • 2 large English cucumbers, seeded and sliced into ¼-inch pieces
  • 1 tablespoon minced dill or flat-leaf parsley to garnish
  • 1¼ pounds large dry sea scallops, tough muscle removed

Directions

  1. Add the cucumber pieces to a colander and mix with some salt. Allow water to drain for 20–30 minutes.
  2. Add 1 teaspoon of the butter and 2 teaspoons of the oil to a cast-iron skillet; heat it over medium-high heat.
  3. Add the drained cucumber pieces and stir-cook for 2–4 minutes until brown and wilted.
  4. Mix in the sour cream and stir-cook for 1 more minute. Set aside.
  5. Heat the remaining oil and butter in the skillet over high heat.
  6. Add the scallops, salt, and pepper; stir-cook for 2–3 minutes per side until lightly browned.
  7. Add the cucumber mix and stir again.
  8. Serve with some parsley or dill on top.

Nutrition (per serving)

Calories 204, fat 9 g, carbs 12 g, protein 19 g, sodium 713 mg

 

 

Maple Vanilla Custard

 Serves 6 | Prep. time 10 minutes | Cooking time 10 minutes

Ingredients

  • 4 large eggs
  • 4 cups milk
  • 1 teaspoon pure vanilla extract
  • ½ cup maple syrup
  • ½ teaspoon salt

Directions

  1. Whisk eggs in a bowl, mix in vanilla, maple syrup, and salt.
  2. Pour milk into cast iron pot, bring to simmer.
  3. Remove milk from the stove.
  4. Add a tablespoon at a time of hot milk into the egg mixture, mixing continuously in order not to cook the eggs.
  5. Once the egg mixture has been tempered with milk, whisk the egg mixture into pot of milk.
  6. Return pot to stove, and simmer for 5 minutes.
  7. Cool and serve.

Nutrition (per serving)

Calories 250, fat 6.5 g, carbs 38 g, protein 11 g, sodium 147 mg

 

 

All recipes are from Louise Davidson’s cookbook 5-Ingredient Cast Iron Skillet Recipes. To learn more, click on the cover or here.

 

To download or print these recipes, click here.

Authentic Amish Recipes!

Book Name : Authentic Amish Recipes!
Buy Now

Prepare authentic Amish recipes the whole family will love!

Hash Brown Casserole

 Serves: 24 – Prep time: 15–20 minutes – Cook time: 35–40 minutes

 Ingredients

  • 6–12 eggs, lightly beaten
  • 1½ cups curd cottage cheese
  • 1 onion, chopped
  • 4 cups hash browns, shredded
  • 1 bell pepper, chopped
  • 2 cups cheddar cheese, shredded
  • 16 ounces sausage
  • 1¼ cups Swiss cheese, shredded

Directions

  1. Preheat oven to 350°F.
  2. Prepare a baking pan (9×13) in advance; lightly grease it with butter using your hands or coat it using cooking spray.
  3. Take a medium saucepan; add the onion, sausage, and pepper.
  4. Heat the pan over medium heat and cook until brown and the sausage crumbles.
  5. Drain and set aside.
  6. In a medium bowl, thoroughly mix the remaining ingredients.
  7. Mix in the cooked sausage and combine well.
  8. Place the freshly made mixture in the baking pan.
  9. Top with some extra cheese (optional).
  10. Bake for 35–40 minutes.
  11. Take it out, cool down for a few minutes, and serve warm!

Nutrition (per serving): Cal. 227, Carbs 10.5g, Fat 15.5g, Protein 11g, Sodium 331mg

 

 

Bean Potato Soup

 Serves: 10 – Prep time: 10 minutes – Cook time: 4 hours

 

Ingredients

  • 1 cup carrot, cubed
  • 1 garlic clove, minced
  • 2½ quarts water
  • 2 cups navy beans, dried
  • 1½ pounds ham bone with meat
  • 1 small bay leaf
  • 1 cup celery, thinly sliced
  • 1 cup potato, cubed
  • 1 cup onion, finely chopped
  • Pepper and salt as required

Directions

  1. Take a medium cooking pot; add in the water and beans; heat the pot over medium heat to boil the beans completely.
  2. Add the bay leaf, garlic, and ham bone.
  3. Simmer the mixture for 2 hours to make the ingredients perfectly tender.
  4. Mix in the veggies, pepper, and salt; simmer for 50–60 more minutes.
  5. Take out the bone and cut the meat into small pieces; discard the bone.
  6. Return the meat to the pot and cook for a few minutes.
  7. Discard the leaf and serve warm!

Nutrition (per serving): Cal. 274, Carbs 51g, Fat 10g, Protein 16g, Sodium 39mg

 

 

Cabbage Tomato Rolls

 Serves: 14–15 – Prep time: 15–20 minutes – Cook time: 1 hour 25–30 minutes

 

Ingredients

  • 1 cup tomato sauce
  • 2 pounds hamburger
  • 1 head of cabbage, cored
  • 1½ cups cooked rice, cooled
  • 1½ teaspoons salt
  • 1½ cups sour cream
  • 1 tablespoon chopped parsley
  • 1 onion, chopped
  • ½ onion, grated
  • ¼ teaspoon pepper
  • 2 tablespoons ketchup
  • 1 can condensed tomato soup
  • 2 cups water

Directions

  1. Take the cabbage and core it; leave it whole.
  2. Preheat oven to 350°F.
  3. Prepare a baking pan in advance; lightly grease it with butter using your hands or coat it using cooking spray.
  4. Take a medium cooking pot; add in the water and boil over medium heat.
  5. Add the cabbage and boil until the leaves become soft and easy to separate.
  6. Drain the water and trim the thick leaves.
  7. In a medium bowl, thoroughly mix the rice, hamburger, grated onion, pepper, salt and parsley.
  8. Arrange the leaves and place ⅓ cup of the mixture on each leaf.
  9. Fold the leaves and roll them.
  10. Place one by one in the baking dish.
  11. Take a medium saucepan; add in the oil and chopped onion; heat the pan over medium heat for 1–2 minutes.
  12. Add the water, ketchup, soup, and tomato sauce.
  13. Boil the mixture and add the sour cream.
  14. Top the leaves with the sauce.
  15. Bake for 60–70 minutes and serve warm!

Nutrition (per serving): Cal. 271, Carbs 25g, Fat 9.8g, Protein 20.5g, Sodium 551mg

 

 

Apple Lemon Fritters

 Serves: 8–10 – Prep time: 15 minutes – Cook time: 15 minutes

 Ingredients

  • 4 cups vegetable oil for deep-frying

Fritters

  • 2 large eggs
  • 2 tablespoons sugar
  • 1 cup flour, all-purpose
  • 1/2 teaspoon cinnamon
  • 2 teaspoons lemon juice
  • 2 teaspoons baking powder
  • 1/4 cup milk
  • 1/2 teaspoon salt
  • 3 cups apples, peeled and chopped

Glaze

  • 1/4 teaspoon vanilla
  • 3 teaspoons warm water
  • 11/4 cups powdered sugar

Directions

  1. In a large bowl, thoroughly mix the sugar and eggs for 1–2 minutes to make a smooth cream.
  2. Mix in the flour, milk, cinnamon, baking powder, and salt.
  3. Using a kitchen spatula or wooden spoon, mix the ingredients well.
  4. In a separate medium bowl, thoroughly mix the chopped apples and lemon juice.
  5. Add the mixture to the batter and mix well.
  6. In a medium skillet, heat the oil over medium heat until it reaches 375 ⁰F or hot enough to fry fritters.
  7. Place about a large tablespoon of batter in the hot oil for each fritter; turn to fry both sides. Fry the fritters until golden brown.
  8. Drain on paper towels and let them cool down for a few minutes.
  9. In a small bowl, mix in the glaze ingredients using a kitchen spatula.
  10. Brush the fritters with the glaze; first, brush on top and then brush the bottom.

Nutrition (per serving): Cal. 212, Carbs 49g, Fat 1.4g, Protein 3g, Sodium 135mg

 

 

Authentic Molasses Pie (a.k.a Shoofly Pie)

 Serves: 6–8 – Prep time: 10–15 minutes – Cook time: 35–40 minutes

Ingredients

  • 3/4 cup boiling water
  • 3/4 cup dark molasses
  • 1/2 teaspoon baking soda

Top Part

  • 1 (9-inch) unbaked crust
  • 1/4 cup butter
  • 1 1/2 cups flour
  • 1/2 cup brown sugar

Directions

  1. Preheat an oven to 375 ⁰F.
  2. In a medium bowl, add the molasses, baking soda, and hot water; dissolve completely.
  3. Take a separate medium bowl, add in the flour and sugar and continue mixing.
  4. Add in the shortening and mix until crumbs are formed.
  5. Pour a 1/3 portion of the molasses mixture in the crust.
  6. Top with a 1/3 portion of the crumb mixture.
  7. Continue to layer in the same manner.
  8. Bake for 35 minutes.
  9. Take out, cool down for a few minutes, and serve warm!

Nutrition (per serving): Cal. 342, Carbs 64g, Fat 7.4g, Protein 4.6g, Sodium 533mg

 

All recipes are from Sarah Spencer’s cookbooks Amish Cooking and Amish Baking. To learn more, click on the covers or here.


Greek recipes

 

To download or print the recipes, click here

Applebee’s Favorite Copycat Recipes!

Book Name : Applebee’s Favorite Copycat Recipes!
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Spinach Artichoke Dip

Spinach Artichoke dip is one of the most popular appetizers on the Applebee’s menu. This recipe is inspired by their wonderful dish.

Serves 6–8 | Prep. time 6 minutes | Cooking time 25–30 minutes

Ingredients

  • 1 (10-ounce) box frozen chopped spinach, thawed
  • 1 (14-ounce) can artichoke hearts, drained and roughly chopped
  • 1 cup shredded Parmesan-Romano cheese mix
  • ½ cup shredded mozzarella cheese
  • 1 cup prepared alfredo sauce
  • ¼ cup sour cream
  • 1 teaspoon minced garlic
  • 4 ounces cream cheese, softened
  • Salt and pepper to taste

Directions

  1. Preheat the oven to 350°F
  2. In a bowl, combine all the ingredients. Mix thoroughly to incorporate.
  3. Transfer the mixture to a baking dish, and bake until the cheese begins to bubble (25–30 minutes)
  4. Enjoy with tortilla chips or bread

 

 

Fiesta Lime Chicken

This chicken dish from Applebee’s is loaded with flavor and is a tribute to the southwest. This recipe inspired by Applebee’s is sure to liven up your dinner table.

Serves 4 | Prep. time 10 minutes | Cooking time 20 minutes

Ingredients

  • 4 boneless skinless chicken breasts
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • ¼ cup ranch dressing
  • ¼ cup Greek yogurt
  • 1 tablespoon lime juice
  • ¼ cup fresh cilantro chopped
  • 1 clove garlic, minced
  • ½ cup Colby cheese, shredded
  • ½ cup Monterey jack cheese, shredded

For serving

  • Mexican Rice
  • Pico de Gallo
  • Tortilla strips

Directions

  1. Preheat the grill or the oven to 400°F.
  2. Brush the chicken breasts with olive oil, then season with salt and pepper as desired.
  3. Grill the chicken for about 10 minutes on each side, or bake for 20 minutes in the oven, until it is cooked through and the juices run clear.
  4. In a mixing bowl, combine the ranch dressing, yogurt, lime juice, cilantro, and garlic. Stir well.
  5. Just before the chicken is done, spread a bit of the dressing mixture over each breast and top with a portion of the cheeses. Continue to cook until the cheese is melted.
  6. To serve, plate a scoop of Mexican rice and place a chicken breast on top. Add Pico de Gallo and tortilla strips.

 

 

Honey Barbecue Riblets

Perhaps the most famous of Applebee’s dishes is their amazing riblets. They are fall-off-the-bone tender and bursting with delicious barbecue flavor. With this recipe, you can make a pretty close replica of their amazing sauce.

 

Serves 4 | Prep. time 25 minutes | Cooking time 2-5 hours

Ingredients

  • 2 racks pork baby back ribs (or riblets if you can find them), about 2 ¼ pounds
  • Salt to taste
  • Pepper to taste
  • Garlic powder to taste
  • ½ teaspoon liquid smoke

For the sauce

  • 1 cup ketchup
  • ½ cup corn syrup
  • ½ cup honey
  • ¼ cup apple cider vinegar
  • ¼ cup water
  • 2 tablespoons molasses
  • 2 teaspoons dry mustard
  • 2 teaspoons garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon onion powder
  • ¼ teaspoon liquid smoke flavor

Directions

  1. Preheat the oven to 275°F.
  2. Season the ribs with salt, pepper, and garlic powder.
  3. Place a wire rack in the bottom of a large roasting pan. Pour in about half a cup of water and ½ teaspoon of liquid smoke.
  4. Place the ribs on the rack, making sure they aren’t touching the liquid. Seal the roasting pan with either the lid or aluminum foil.
  5. Place the pan in the oven and cook for 2–5 hours, depending on how many ribs you are cooking. Check every so often for desired tenderness. (You can speed this process up if you have an Instant Pot or another pressure cooker.)
  6. Meanwhile, in a medium saucepan, combine all the ingredients for the sauce and bring it to a boil. Reduce the heat and let it simmer for 20 minutes.
  7. When the ribs have reached the desired tenderness, remove them from the oven and place them on a baking sheet. Set the oven to broil. Brush the ribs with barbecue sauce and broil until the sauce starts to turn a little brown/black. Be careful not to let it burn.
  8. Remove the ribs from the oven and serve with additional barbecue sauce.

 

Cinnamon Apple Turnover

This is a limited-time dessert that Applebee’s only serves during special times of the year. This make-at-home version lets you enjoy the delicious dessert any time of the year.

Serves 4-6 | Prep. time 10 minutes | Cooking time 25 minutes

Ingredients

  • 1 large Granny Smith apple, peeled, cored, and diced
  • ½ teaspoon cornstarch
  • ¼ teaspoon cinnamon
  • Dash ground nutmeg
  • ¼ cup brown sugar
  • ¼ cup applesauce
  • ¼ teaspoon vanilla extract
  • 1 tablespoon butter, melted
  • 1 sheet of puff pastry, thawed
  • Whipped cream or vanilla ice cream, to serve

 

Directions

  1. Preheat the oven to 400°F.
  2. Prepare a baking sheet by spraying it with non-stick cooking spray or using a bit of oil on a paper towel.
  3. In a mixing bowl, mix together the apples, cornstarch, cinnamon, nutmeg, and brown sugar. Stir to make sure the apples are well covered with the spices. Then stir in the applesauce and the vanilla.
  4. Lay out your puff pastry and cut it into squares. You should be able to make 4 or 6 depending on how big you want your turnovers to be and how big your pastry is.
  5. Place some of the apple mixture in the center of each square and fold the corners of the pastry up to make a pocket. Pinch the edges together to seal. Then brush a bit of the melted butter over the top to give the turnovers that nice brown color.
  6. Place the filled pastry onto the prepared baking pan and transfer to the preheated oven. Bake 20–25 minutes, or until they become a golden brown.
  7. Serve with whipped cream or vanilla ice cream.

 

 

Maple Butter Blondie

Some foodies go to Applebee’s just for this famous Maple Butter Blondie. This recipe is inspired by that amazing dessert.

Serves 9 | Prep. time 15 minutes | Cooking time 35 minutes

Ingredients

  • ⅓ cup butter, melted
  • 1 cup brown sugar, packed
  • 1 large egg, beaten
  • 1 tablespoon vanilla extract
  • ½ teaspoon baking powder
  • ⅛ teaspoon baking soda
  • ⅛ teaspoon salt
  • 1 cup flour
  • ⅔ cup white chocolate chips
  • ⅓ cup pecans, chopped (or walnuts)

 Maple butter sauce

  • ¾ cup maple syrup
  • ½ cup butter
  • ¾ cup brown sugar
  • 8 ounces cream cheese, softened to room temp
  • ¼ cup pecans, chopped
  • Vanilla ice cream, for serving

Directions

  1. Preheat the oven to 350°F and coat a 9×9 baking pan with cooking spray.
  2. In a mixing bowl, combine the butter, brown sugar, egg, and vanilla, and beat until smooth.
  3. Sift in the baking powder, baking soda, salt, and flour, and stir until it is well incorporated. Fold in the white chocolate chips.
  4. Bake for 20–25 minutes.
  5. While those are in the oven, prepare the maple butter sauce by combining the maple syrup and butter in a medium saucepan.
  6. Cook over low heat until the butter is melted. Add the brown sugar and cream cheese. Stir constantly until the cream cheese has completely melted, then remove the pot from the heat.
  7. Remove the blondies from the oven and cut them into squares.
  8. Top with vanilla ice cream, maple butter sauce, and chopped nuts.

 

All the recipes are from Lina Chang’s cookbook Copycat Recipes Making Applebee’s Bar & Grill Most Popular Recipes at Home. To learn more, click on the cover or here.

 

To download or print the recipes, click here.

 

 

 

 

Healthy Plant-Based Recipes!

Book Name : Healthy Plant-Based Recipes!
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Inspiring Blueberry Muffins

Healthy muffins that are bursting with healthy blueberries and bananas. These tasty muffins get extra flavor from the warm spices.

Makes 10 | Prep time 15 minutes | Cooking time 25 minutes

 

Ingredients

  • Olive oil cooking spray
  • 1 cup oat flour
  • 1 cup old-fashioned oats
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cardamom
  • 1 cup unsweetened applesauce
  • ⅓ cup date honey
  • 2 medium ripe bananas, peeled and mashed
  • 1 teaspoon vanilla extract
  • 1⅓ cups fresh blueberries

Directions

  1. Preheat the oven to 350°F.
  2. Lightly grease 10 cups of a regular muffin tin with cooking spray.
  3. In a large mixing bowl, mix the oat flour, oats, and spices.
  4. In a second bowl, beat the applesauce, honey, and bananas until well combined.
  5. Add the flour mixture and mix until just combined.
  6. Gently fold in the blueberries.
  7. Transfer the mixture into the prepared muffin cups.
  8. Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean.
  9. Remove from oven and place on a wire rack to cool for about 10 minutes.
  10. Carefully invert the muffins onto the wire rack to cool completely before serving.

Nutrition (per serving)

Calories 145, fat 2.7 g, carbs 32.3 g, sugar 18 g, protein 3.1 g, sodium 3 mg

 

 

Perfect Winter Beans and Barley Soup

One of the best comforting and crave-able soups for the whole family, a pot of this will be a welcome dinner on any weeknight.

Serves 6 | Prep time 15 minutes | Cooking time 35 minutes

Ingredients

  • 2 tablespoons olive oil
  • 6 ounces fresh white mushrooms, chopped
  • 4 medium carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 1 medium onion, chopped
  • 2 tablespoons tomato paste
  • 1 tablespoon balsamic vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon dried parsley
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 (15-ounce) can low-sodium cannellini beans, rinsed and drained
  • 1 cup quick-cooking barley
  • 3½ cups vegetable broth
  • 3 cups fresh kale, tough ribs removed and chopped
  • Sea salt and pepper as required

Directions

  1. Heat the olive oil in a large soup pan over medium heat and cook the mushrooms, carrot, celery, and onion for about 10 minutes, stirring occasionally.
  2. Stir in the tomato paste, vinegar, garlic, and dried herbs and saute for 1–2 minutes.
  3. Stir in the beans, barley, and broth and bring to a gentle simmer.
  4. Cover the pan and simmer for 10–12 minutes.
  5. Stir in the kale and simmer for 5–6 minutes.
  6. Stir in the sea salt and pepper. Remove from heat.
  7. Serve hot.

Nutrition (per serving)

Calories 235, fat 6.3 g, carbs 36.2 g, sugar 5.9 g, protein 11.1 g, sodium 712 mg

 

 

Indulgent Lentil Curry

A powerhouse vegetarian meal to satisfy your tummy, this hearty dish features lentils, tomatoes, spices, and coconut milk.

Serves 6 | Prep time 15 minutes | Cooking time 1 hour

Ingredients

  • 1 tablespoon coconut oil
  • 1 tablespoon cumin seeds
  • 1 tablespoon coriander seeds
  • 10–12 cloves garlic, chopped
  • 2 tablespoons fresh ginger, chopped
  • 1 (28-ounce) can low-sodium crushed tomatoes
  • 1 tablespoon ground turmeric
  • 1 teaspoon cayenne powder
  • Sea salt as required
  • 1 cup dried red lentils, rinsed
  • 3 cups water
  • 1 (15-ounce) can coconut milk
  • 1 cup fresh cilantro, chopped

Directions

  1. Melt the coconut oil in a large saucepan over medium-high heat and saute the cumin and coriander seeds for about 45 seconds.
  2. Add the garlic and ginger and saute for about 2 minutes.
  3. Add the tomatoes, turmeric, cayenne powder, and salt and cook for about 5 minutes, stirring frequently.
  4. Add the lentils and water and bring to a boil.
  5. Adjust the heat to low, cover, and simmer for 35–40 minutes, stirring occasionally.
  6. Stir in the coconut milk and cook for 3–5 minutes.
  7. Serve hot garnished with cilantro.

Nutrition (per serving)

Calories 342, fat 20.3 g, carbs 32.7 g, sugar 6.7 g, protein 11.9 g, sodium 55 mg

 

Crowd Pleaser Salad

A wonderful bowl of fresh strawberries and fresh spinach with a nice citrusy dressing.

 

Serves 4 | Prep time 15 minutes

Ingredients

Dressing

  • 2 tablespoons olive oil
  • 2 tablespoons orange juice
  • 1 tablespoon lemon juice
  • ½ tablespoon red onion, minced
  • ¼ teaspoon poppy seeds
  • ¼ teaspoon orange zest
  • Sea salt as required

Salad

  • 2 cups fresh strawberries, hulled and sliced
  • 8 cups fresh baby spinach
  • ¼ cup almonds, sliced

Directions

  1. Add all of the dressing ingredients to a small jar. Seal and shake to mix well.
  2. Place the strawberry slices, spinach, and almond in a large salad bowl.
  3. Pour the dressing over the salad and toss to coat well.
  4. Serve immediately.

Nutrition (per serving)

Calories 137, fat 10.5 g, carbs 10.1 g, sugar 4.8 g, Protein 3.6 g, sodium 88 mg

  

 

Power-Packed Energy Bites

An easy to assemble nutty and fruity treat, this snack combines the subtle sweetness of dates, the freshness of oranges, and the tartness of cranberries.

Serves 10 | Prep time 15 minutes

Ingredients

  • ½ cup raw pistachios, divided
  • ¾ cup raw almonds
  • Pinch of salt
  • 6 Medjool dates, pitted and chopped
  • 1 teaspoon fresh orange zest, grated
  • 1–2 teaspoons fresh orange juice
  • ⅓ cup dried cranberries

Directions

  1. Line a large cookie sheet with parchment paper.
  2. Add ¼ cup of the pistachios to a food processor and pulse until finely ground.
  3. Transfer the ground pistachios to a shallow dish.
  4. To the food processor, add the remaining pistachios, almonds, and salt and pulse until finely chopped.
  5. Add the dates, orange zest, and juice and pulse until smooth.
  6. Add the cranberries and pulse until cranberries are chopped finely.
  7. Make 20 equal-sized balls from the mixture.
  8. Roll the balls in the reserved ground pistachios.
  9. Arrange the balls on the prepared baking sheet in a single layer.
  10. Refrigerate to set for about 1 hour.

Nutrition (per serving)

Calories 100, fat 5 g, carbs 13.4 g, sugar 9.8 g, protein 2.6 g, sodium 32 mg

 

All the recipes are from Janet Cook’s book The Daniel Fast Cookbook. To learn more, click on the cover or here.

 

To download or print these recipes, please click here.

 

FESTIVE FINGER FOOD AND COCKTAIL RECIPES!

Book Name : FESTIVE FINGER FOOD AND COCKTAIL RECIPES!
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Cranberry Meatballs

Makes 24 meatballs

.

Ingredients

  • 1 pound ground turkey
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons minced onion
  • ¼ cup seasoned bread crumbs
  • 1 egg
  • 1 can jellied cranberry sauce
  • ¼ cup chili sauce
  • 1/3 cup ketchup

Preparation

  1. Combine the turkey, bread crumbs, parsley, onion, and egg in a large bowl. Mix together well and shape the mixture into 24 balls.
  2. In a crockpot, mix the cranberry sauce, ketchup, and chili sauce together, and then add the meatballs, stirring them with the sauce mixture.
  3. Put the lid on the crockpot and cook on low for 6 hours, stirring once or twice.

 

 

Shrimp in Jackets

Makes 36 servings

Ingredients

  • 36 frozen medium, shelled shrimp, thawed
  • ½ teaspoon garlic salt
  • 15 slices bacon, cut in thirds

Preparation

  1. Sprinkle the shrimp with the garlic salt and then wrap each in 1/3 slice of bacon. Place them on a broiler rack and broil 3 inches from the heat just until the bacon is crisp, about 10 minutes.

 

 

Hot Cheese Dip with Fruit

Yields 2 cups

Ingredients

  • 1 cup sharp American cheese, shredded
  • 1 cup Swiss cheese, shredded
  • 1 6-ounce can evaporated milk
  • 1 tablespoon prepared mustard
  • 1 teaspoon Worcestershire sauce
  • Dash bottled hot pepper sauce
  • ¼ cup finely chopped canned pimento
  • Apples or pears, cut in wedges

Preparation

  1. In a saucepan, heat the cheeses, milk, mustard, Worcestershire sauce, and hot pepper sauce and stir until the mixture is smooth. Remove the pan from the heat and stir in the pimiento.
  2. Serve hot for dipping with apple or pear wedges.

 

All the party finger food recipes are from Louise Davidson’s cookbook Ultimate Party Finger Food and Drink Recipes. Click the cover to learn more or here.

 

 

Champagne Cocktail

 

The Champagne Cocktail made its first appearance in Bon Vivant’s Companion (1862) by Jerry Thomas. However, the original drink did not include brandy. Later, a revised recipe presented by Harry Johnson added fruit to the mix. This epic vintage drink is an IBA official cocktail.

Serves 1 | Prep. Time 5 minutes

Ingredients

  • 1 ounce brandy
  • 4–6 ounces Champagne
  • 1 sugar cube
  • 2–3 dashes Angostura bitters
  • Orange slice and Maraschino cherry to garnish

Directions

  1. Add the sugar cube and bitters to a Champagne flute.
  2. Stir gently.
  3. Add the brandy and Champagne. Allow the sugar to dissolve.
  4. Garnish with a maraschino cherry and an orange slice.

 

 

Jake Rose

The Jake Rose rose to tremendous popularity in the 1920s and 1930s after Ernest Hemingway mentioned it in The Sun Also Rises in 1926. The Jake Rose was also the favorite drink of John Steinbeck. Named after the infamous gambler Bald Jack Rose, this vintage drink made its first print appearance in 1905 in an article in the National Police Gazette. It is one of the six drinks in David A. Embury’s The Fine Art of Mixing Drinks.

Serves 1 | Prep. Time 5 minutes

Ingredients

  • 2 ounces applejack
  • ½ ounce grenadine
  • 1 ounce lime juice
  • Apple slice and berries  to garnish (optional)

Directions

  1. Add the listed ingredients to an ice-filled cocktail shaker.
  2. Shake vigorously to mix well.
  3. Strain and pour into a chilled cocktail glass.
  4. Garnish with an apple slice and favorite berry.

 

The cocktail recipes are from Louise Davidson’s book Vintage Cocktails and Drinks. Get the book here or click the cover.

 

To download or print the recipes, click here

 

CHRISTMAS DINNER RECIPES!

Book Name : CHRISTMAS DINNER RECIPES!
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Make-Ahead Sweet and Sour Meatballs

Serves 6-8 ӏ Preparation time 30 minutes ӏ Cooking time 55 minutes

Ingredients

Meatball ingredients

  • 1 lb lean ground pork or beef or a mix of both
  • ¼ cup finely diced shallot
  • 1 egg, lightly beaten
  • ½ tsp salt
  • ½ tsp freshly ground black pepper
  • ½ tsp ground ginger
  • ½ tsp garlic powder

Sweet and sour sauce

  • ⅔ cup ketchup
  • ⅓ cup apple cider vinegar
  • ⅓ cup honey
  • 1 ¼ cup pineapple juice
  • ½ cup finely dice onions
  • 2 tbsp olive oil
  • 1 tbsp cornstarch
  • 1 tsp minced garlic
  • 2 tsp grated ginger

Preparation

  1. Preheat the oven to 375ºF, and place the oven rack in the middle position.
  2. Mix together all the meatball ingredients until well combined.
  3. Form small meatballs by rolling about one tablespoon of the meat mixture with your hands to form a ball.
  4. Place all the meatballs on a rimmed baking sheet lined with aluminum foil.
  5. Place in the oven, and bake for 15 to 20 minutes or until the meatballs are cooked through.
  6. While the meatballs are cooking, prepare the sauce. Heat the olive oil in a large saucepan on medium-high heat. Sauté the onions for 2 minutes until fragrant and tender. Add the garlic and ginger, and continue cooking for 1 or 2 minutes. Add the remaining ingredients, and stir until well combined. Bring to a boil on high heat. Reduce the heat to medium-low, and let simmer until the sauce thickens, about 4 to 6 minutes, stirring continuously. Remove from heat and reserve.
  7. Add the meatballs to the sauce. Stir well to coat all the meatballs. Remove from heat. At this point, when completely cooled down, you can refrigerate the sweet and sour meatballs for up to three days before reheating or freezing for up to 2 weeks.
  8. To reheat, preheat the oven to 350ºF, and place the oven rack in the middle position. Place the sweet and sour meatballs in an ovenproof dish, and bake for 20 to 25 minutes until the meatballs are heated through. Stir a few times while reheating.
  9. Serve warm with some cocktail toothpicks and sauce.

 

 

Cognac Rustic Pâté

Serves 8-12 ӏ Preparation time 20 minutes ӏ Cooking time 60 minutes

Ingredients

  • 2 boneless and skinless chicken breasts
  • 1 cup chicken livers, cleaned and trimmed
  • 1 medium-sized yellow onion, quartered
  • 2 garlic cloves
  • 1 dry laurel leaf
  • 1 tsp salt
  • ½ tsp freshly ground black pepper
  • 1 tsp all-spice
  • 1 teaspoon dried oregano (or 1 tbsp fresh oregano)
  • 1 cup breadcrumbs
  • 1 egg
  • 2 tbsp Cognac
  • 8 strips bacon
  • ½ cup chicken stock
  • 1 envelope of gelatin (2 tsp)
  • 1 French baguette bread
  • French gherkin pickles, for serving

Preparation

  1. Preheat the oven to 350ºF, and place the oven rack in the middle position.
  2. In a food processor, grind together the chicken breasts, the chicken livers, the garlic cloves, the onion, the laurel leaf, the salt, the pepper, the oregano, and the all-spice. Pulse until the chicken mixture becomes smooth. Add the egg, the cognac, and the bread crumbs. Pulse until well combined. Set aside.
  3. You can either use 8 individual 6 oz. ramekins or a 1 1/2 quart ramekin. Line each ramekin with a layer of the bacon strips. Stretch the bacon strips and cut the excess off the edges of the ramekins.
  4. Spoon equally the chicken mixture in each ramekin. Cover tightly with aluminum foil.
  5. Place the ramekins in a large 2 inches deep baking dish. Pour some hot water all around the ramekins. Cover at least 1 inch to 1 ½ inch of the ramekin’s bottoms.
  6. Place in the oven, and bake for 60 minutes. After an hour of baking, check to see if the pâté is firm. If not, bake for another 5 to 10 minutes. When firm, remove from the oven, and place the ramekins on a wire rack to cool down. Carefully remove the foil to let the steam off. Cover the ramekins with plates, and let cool.
  7. Pour the juices from each ramekin into a measuring cup. You should gather ⅔ cup. Add the chicken stock to make up the difference if needed. Place in a saucepan, and bring to a boil on medium-high heat. Remove from heat.
  8. Mix the gelatin with 2 tbsp of water in a small mixing bowl. Stir until the gelatin is completely dissolved. Add to the pâté’s juices. Stir well. Let cool completely.
  9. When cold, add the gelatin mixture equally on top of each ramekin. Cover with a plastic wrap, and chill in the refrigerator for at least 2 hours and the pâté is well set.
  10. Serve with thin slices of French baguette and French gherkin pickles on the side.

 

 

Prime Rib of Beef with Red Wine Sauce

Serves 10-12 ӏ Prep. time: 30 min (10 min for the prime rib, 20 min for the sauce) ӏ Cooking time 3 hours (2 hours 40 min for the prime rib, 20 min for the sauce)

Ingredients

  • 1 prime rib with bones, 8 pounds
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp dry mustard
  • 1 tbsp all-purpose flour
  • 1 tsp salt
  • ½ tsp black pepper

Red wine sauce ingredients

  • 1 large French shallot
  • 1 ½ cup of veal or beef stock
  • 1 ½ cup dry red wine
  • 1 cup heavy cream (or half and half)
  • 1 tbsp Dijon mustard
  • 1 tbsp butter, plus 1 tsp
  • 1 tbsp olive oil
  • 1 tsp whole black peppercorn

Preparation

  1. Preheat the oven to 500ºF, and place the oven in the middle position. Line an oven baking tray with aluminum foil.
  2. In a small mixing bowl, combine onion powder, garlic powder, dry mustard, flour, salt, and black pepper.
  3. Rub the entire surface of the prime rib with the flour mix.
  4. Place the meat, fat side up, on the roasting pan in the preheated oven. Cook for 40 minutes. Let the beef rest in the oven for two hours without opening the oven door. It is important to keep the oven door closed so you do not lose any heat for the cooking process of the meat.
  5. After two hours, remove from the oven and carve. Serve with the wine sauce on the side.
  6. About 20 to 30 minutes before removing the resting prime rib from the oven, prepare the red wine sauce.
  7. Finely dice the French shallot.
  8. Warm the butter and olive oil on medium-high heat in a saucepan. Add the diced shallot. Cook for one to two minutes, or until fragrant and tender.
  9. If using the black peppercorn, crack them a few times in a mortar.
  10. Crank the heat to high, and add the stock. Let it reduce to half before adding the red wine and cracked peppercorns (optional), about 5 to 7 minutes. Let the wine reduce by half, about 5 to 7 minutes. Add the cream, and let it reduce by half, about 3 to 5 minutes. Remove from heat. Add the Dijon mustard, and stir with a whisk until well blended.
  11. Remove from heat. Just before using, reheat the sauce, if needed, for 1 or 2 minutes on medium-high heat. Place in a saucer just when ready to serve.
  12. Serve with Yorkshire pudding for an authentic English Christmas dinner.

 

 

Yorkshire Pudding

Serves 8 ӏ Preparation time 10 minutes ӏ Cooking time 60 minutes

 

Ingredients

  • 2 cups all-purpose flour
  • 6 eggs
  • 2 ½ cups milk
  • 1 tsp salt
  • ¼ cup pan drippings from the prime rib

Preparation

  1. In a large mixing bowl, beat the eggs until well combined. Add the flour, milk, and salt. With an electric mixer or manually, beat the batter until it is smooth and lump-free.
  2. Cover the bowl with a plastic wrap, and refrigerate for at least 4 hours up to 12 hours.
  3. When ready to bake your pudding, preheat the oven to 425ºF, and place the oven rack in the middle position.
  4. Remove the batter from the refrigerator. Stir it a few times to make it soft and smooth.
  5. If you don’t have pan drippings from the prime rib to spare, you can use bacon fat or melted butter, but you will lose some of the flavors.
  6. Pour some of the drippings (or alternate fats) in eight holes of a large muffin pan.
  7. Ladle equal amounts of the batter in each hole. Place in the preheated oven for 10-12 minutes, or until the puddings are puffed and golden brown.
  8. Serve at once with the prime rib.

 

 

Maple Roasted Brussels Sprouts with Chestnut

Serves 6-8 ӏ Preparation time 10 minutes ӏ Cooking time: 60 minutes

 

Ingredients

  • 8 maple bacon strips, diced
  • 1 onion, diced
  • 1 ½ lbs Brussels sprouts, trimmed and halved
  • 3 ½ oz. chestnuts, cooked, peeled, and sliced
  • 2 tbsp butter, melted
  • 1 tsp garlic powder
  • Kosher salt and freshly ground black pepper
  • 2 tbsp maple syrup

Preparation

  1. Preheat the oven to 375ºF, and place the oven rack in the middle position.
  2. Cook the bacon and the diced onions in a large skillet on the stove on medium-high heat for 3-minutes. Remove from heat, and reserve the bacon pieces and drippings.
  3. Toss the Brussels sprouts, onions, and chestnuts on a large baking dish.
  4. Season the vegetables with salt and freshly ground black pepper. Sprinkle the garlic powder. Add the bacon, bacon drippings, and stir well.
  5. Brush generously the top of the vegetable medley with the melted butter. Cover with a lid or aluminum foil.
  6. Place in the oven, and bake for 50 minutes or until fork-tender. Toss the vegetables after twenty minutes and once more after another 15 minutes. Add the maple syrup and stir to coat well. Bake for another 15 minutes uncovered.
  7. Remove from the oven, and let stand for at least 5 minutes before serving. Taste and adjust the seasoning, if needed, with salt and freshly ground black pepper.

 

 

Cranberry Mousse

Serves 6 ӏ Preparation time 20 minutes ӏ Refrigerating time 5 hours

 

Ingredients

  • 1 cup 100% cranberry juice
  • 3 oz raspberry-flavored gelatin (1 envelope)
  • 1 can whole berry cranberry sauce (14.5 oz.)
  • 1 ½ cup heavy whipping cream
  • 1 tbsp superfine sugar
  • 1 tsp pure extract of vanilla
  • Extra whipping cream for garnish (optional)
  • Edible silver beads (optional)

Preparation

  1. Melt the cranberry sauce in a large saucepan on medium heat, and stir until smooth. Add the cranberry juice. Stir to combine.
  2. Add the gelatin, and mix until well dissolved. Remove from heat, and let cool down for 10 minutes.
  3. Pour the cranberry mixture into a bowl, and let thicken in the refrigerator for 1 hour, uncovered.
  4. In the meantime, whip the cream with an electric mixer. Add the sugar and vanilla. Refrigerate.
  5. After an hour, fold in 1 cup of the whipping cream in the cranberry mixture.
  6. Ladle into a serving dish, and place in the refrigerator for about 4 hours, until firm.
  7. To serve, add some whipping on top and a few silver beads, if desired.

 

All recipes are from Sarah Spencer’s cookbook Christmas Feast Cookbook The Very Best Classic and New Recipes. Click here to get the book or on the cover.

 

To download or print these recipes, click here

 

Holiday Baking Recipes from Around the World!

Book Name : Holiday Baking Recipes from Around the World!
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Rum Cake – Spiced Rum Fruitcake from Jamaica

Serves: 24–30 ӏ Preparation Time: 30 minutes plus 24 hours soaking time ӏ Cooking Time: 60–90 minutes

Ingredients

For the cake

  • 3 cups all-purpose flour
  • 3 teaspoons baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon allspice
  • 1 cup breadcrumbs
  • Zest of 1 lime, finely grated
  • 1 cup butter
  • 2 cups sugar
  • 12 eggs
  • 2 teaspoons rose water
  • ½ cup sherry or brandy
  • 2 teaspoons vanilla
  • 3 tablespoons burned sugar syrup (see the recipe below)
  • 4 cups fruit mix (see below)

For fruit mix

  • 2 ¾ cups raisins, minced
  • 2 ⅔ cups prunes, minced
  • 2 ¾ cups currants, minced
  • 1 teaspoon ground nutmeg
  • Red cooking wine, as needed
  • White rum, as needed

Directions

  1. Prepare the fruit mix 1 day to 1 month in advance. Place the fruit and ground nutmeg in a jar or large non-reactive container, and cover it with wine and rum. Let it soak until ready to use. Leftovers can be stored for future use.
  2. Preheat the oven to 300°F. Line, grease, and flour 2 8-inch round baking pans.
  3. Prepare the cake. Sift together the flour, baking powder, salt, cinnamon, and allspice. Whisk in the breadcrumbs and zest.
  4. In a large bowl, beat the butter and sugar together until light and creamy.
  5. In a separate bowl, beat the eggs until light and fluffy (about 10 minutes). Fold in the rose water, sherry, and vanilla.
  6. Pour the egg mixture into the butter mixture, folding well.
  7. Fold in the burnt sugar syrup and 4 cups of fruit mix.
  8. Mix in the sifted dry ingredients until a wooden spoon can stand upright when stuck in the middle of the mixture. If not, gradually add more flour.
  9. Fill a baking pan with water and place it in the oven. This is to keep the cake from drying out while baking. Check that the water does not all evaporate during baking.
  10. Fill the greased pans with batter and bake until a knife inserted in the center comes out clean or with just a few crumbs stuck to it (1 – 1 ½ hours). Baking time is variable, so the cake needs to be checked from time to time.
  11. Remove the cake from the oven and let it stand 10 minutes. Remove it from the pans and place them on wire racks to cool completely.
  12. Wrap the cakes in aluminum foil to store. Drizzle now and then with red cooking wine or rum to keep them moist.

Nutrition (per serving)

Calories 716, Carbs 107 g, Fat 22 g, Protein 8 g, Sodium 295 mg

To make the burned sugar

  • ⅔ cup sugar
  • ½ cup warm water

To prepare the burned sugar, put the sugar in a thick-bottomed pot over medium-high heat. Stir briefly. When the sugar begins to bubble and the edges begin to turn darker brown than caramel (almost black), quickly remove it from the heat. Add the warm water gradually, stirring constantly. Be careful, as the mixture will bubble up. Return it to the stovetop and continue cooking over low heat until the burned caramel is dissolved. Set it aside.

 

Christmas Plum Pastries from Finland

 Serves: 9 ӏ Preparation Time: 20 minutes plus 1 ½ hours resting time ӏ Cooking Time: 15–20 minutes

Ingredients

  • 1 cup butter
  • 2 cups all-purpose flour plus more for dusting
  • ½ cup plus 2 tablespoons cold water
  • 1 cup plum jam
  • 1 egg yolk, beaten

Directions

  1. Combine the flour and butter, working with a pastry cutter or with your hands to blend, leaving pea-sized pieces of butter. Drizzle cold water in while mixing to form a dough. Wrap in plastic wrap and refrigerate for 1 hour.
  2. On a floured surface, roll out the dough into a square ¼ inch thick.
  3. Fold the dough in three, like a letter.
  4. Roll out again into a square and fold again, this time in the opposite direction. Repeat this process 2 or 3 times to create several flour and butter layers, like puff pastry. Always keep the dough cold, refrigerating when needed.
  5. Let the dough rest, refrigerated, for about 30 minutes.
  6. Preheat the oven to 425°F. Line or grease a baking sheet.
  7. Roll the dough out into a square, ¼ inch thick, and cut it into 9 squares.
  8. Place about 1 teaspoon of plum jam at the center of each square.
  9. Make diagonal cuts from the center to the corners of each square, starting at the edges of the jam.
  10. Fold each alternate corner toward the center to make a shape like a windmill. Place each pastry on the prepared baking sheet. Do the same with the rest of the squares.
  11. Brush with beaten egg yolk.
  12. Bake until golden (about 15–20 minutes).
  13. May be served warm or cold.

Nutrition (per serving)

Calories 183, Carbs 16.6 g, Fat 12.4 g, Protein 1.9 g, Sodium 78 mg

 

Malva Pudding – Spongy Pudding with Apricot Jam from South Africa

 Serves: 6 ӏ Preparation Time: 15 minutes ӏ Cooking Time: 40–50 minutes

Ingredients

  • 1 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs
  • ¾ cup sugar
  • 1 tablespoon apricot jam
  • 1 heaping tablespoon butter, melted
  • 1 teaspoon vinegar
  • ⅓ cup milk

For the sauce

  • ¾ cup fresh cream
  • ½ cup butter
  • ½ – ¾ cup sugar
  • ⅓ cup hot water
  • 1 teaspoon vanilla extract

Directions

  1. Preheat the oven to 325°F. Grease a baking pan (you may use a traditional pudding mold, or your choice of pan, such as a 7-inch square pan or 8-inch round pan, even ramekins).
  2. Sift the flour, baking soda, and salt together in a bowl. Set it aside.
  3. With a food processor or stand mixer, beat the eggs and sugar until they are light-colored and thick.
  4. Mix in the jam, melted butter, and vinegar.
  5. Add the milk and the flour mixture, and mix to incorporate.
  6. Pour the batter into the prepared pan.
  7. Bake until golden brown (about 40–50 minutes).
  8. While the pudding is baking, prepare the sauce. Place the ingredients in a saucepan over medium heat. Stir constantly as the mixture comes to a boil.
  9. Pour the sauce over the pudding as soon as it comes out of the oven.
  10. Serve it warm with ice cream or custard.

Nutrition (per serving)

Calories 543, Carbs 67 g, Fat 18.9 g, Protein 7.5 g, Protein 8.7 g, Sodium 583 mg

Cozonac – Sweet Bread with Walnut Filling from Romania

Serves: 4-6 ӏ Preparation Time: 1 hour ӏ Cooking Time: 50-60 minutes

Ingredients

  • 1 ¼ cups milk, scalded and divided, hot

For the scalded flour

  • ⅓ cup plus 1 tablespoon all-purpose flour
  • 3 tablespoons fresh yeast
  • ½ teaspoon sugar

For the dough

  • 4 egg yolks
  • ½ teaspoon salt
  • ½ cup sugar
  • 1 tablespoon vanilla sugar
  • 1 teaspoon lemon zest
  • 1 tablespoon rum
  • 1 ½ tablespoons vegetable oil
  • ½ cup butter, melted, divided
  • 3 ⅔ cups all-purpose flour

For the filling

  • 2 egg whites
  • ½ cup sugar
  • 2 tablespoons cocoa powder (optional)
  • ½ teaspoon lemon zest
  • 1 tablespoon rum
  • ⅔ cup toasted walnuts, ground to a powder
  • Other optional fillings: diced Turkish delight or raisins (presoaked in hot water and drained)

Directions

For the scalded flour

  1. Place the flour to be scalded in a large bowl. Carefully scoop out ⅓ cup plus 1 tablespoon of the hot scalded milk, and pour it over the flour. (Set the rest of the milk aside to cool.)
  2. Mix until a smooth paste forms. Set it aside to cool.
  3. Meanwhile, combine the yeast and sugar in a small bowl, mixing until it becomes liquid.
  4. Add the yeast mixture to the cooled scalded flour (if the mixture is too hot, it will kill the yeast) and mix well.
  5. Cover with a towel or plastic wrap, and let it rise until doubled in volume (about 15–20 minutes).

For the dough

  1. Combine the egg yolks and salt, beating lightly.
  2. Stir in the sugars, lemon zest, rum, oil, and half the melted butter.
  3. Pour the mixture into the yeast-flour mixture and combine well.
  4. Stir in remaining (cooled) milk.
  5. Sift the flour over the mixture and mix until incorporated.
  6. Knead the dough while it is still in the bowl. Bring the sides to the center with your fist until the dough begins to separate slightly from the bowl (about 15 minutes). The dough will still be very sticky at this point.
  7. Add the remaining butter and continue kneading to incorporate and until the dough is slippery.
  8. Cover, and let it proof until doubled in volume (about 15–20 minutes).

For the filling

  1. Place the egg whites in a clean, grease-free bowl and whisk until stiff peaks are formed.
  2. Gradually add the sugar, cocoa, lemon zest (optional), and rum, whisking after each addition.
  3. Gently fold in the walnuts.

To assemble the loaf

  1. Preheat the oven to 375°F. Grease or butter two loaf pans.
  2. Place the dough on a floured surface and roll out into an ⅛-inch-thick rectangle, about 12–14 inches wide.
  3. Sprinkle with Turkish delight or raisins, if using. Press down with a rolling pin to embed.
  4. Spread the dough evenly with filling, leaving about ¾ inch free around the edge.
  5. Cut the dough into two equal parts.
  6. Roll up one part and place it, seam down, in a prepared pan, tucking in the ends. Do the same with the remaining dough.
  7. Place the pans in a warm place and let the dough rise for about 10 minutes.
  8. Cover loosely with aluminum foil and bake until golden brown (about 50–60 minutes).
  9. Remove the bread from the pans and wrap it with thick kitchen towels.
  10. Let the loaves cool before slicing.

Nutrition (per serving)

Calories 382, Carbs 57.5 g, Fat 12.8 g, Protein 9.7g, Sodium 86 mg

 

 

Pandoro – Sweet Star-Shaped Brioche from Italy

Serves: 14–16 ӏ Preparation Time: 8 hours 15 minutes ӏ Cooking Time: 35 minutes

Ingredients

For the yeast

  • ¼ cup warm water
  • 1 tablespoon active dry yeast
  • 1 tablespoon sugar
  • 1 egg yolk
  • ½ cup all-purpose flour

For the dough

  • 8 egg yolks, plus 1 whole egg, divided
  • ¾ cup sugar, divided
  • 3 tablespoons unsalted butter, melted
  • 1 cup water, divided
  • 5 cups all-purpose flour, divided
  • 1 teaspoon lemon or orange zest
  • 1 teaspoon vanilla extract

Other ingredients

  • 2 cups confectioners’ sugar
  • Oil for greasing

Directions

  1. Combine the ingredients for the yeast in a bowl, mixing well. Cover with a towel or plastic wrap and let it rest until it is doubled in size (about 2 hours).
  2. When the yeast mixture is ready, whisk together 4 egg yolks, ½ cup sugar, the butter, and ½ cup water in a medium bowl. Whisk in the yeast mixture, and mix well.
  3. Prepare a clean surface. Place 3 cups of flour on it and make a well in the middle. Pour in the yeast-egg mixture and combine to make a sticky dough. Knead for about 10 minutes (the dough will remain sticky).
  4. Swirl a few tablespoons of olive oil into a large bowl, greasing all sides. Add the dough, turning over to grease evenly. Cover, and let it rest for 2 hours.
  5. Punch down the risen dough.
  6. Add the whole egg, and the remaining egg yolks, sugar, flour, and water, plus the zest and vanilla extract. Knead for 10 minutes.
  7. Put it back in the greased bowl, cover, and let it rise for another 2 hours.
  8. Grease and flour 2 star-shaped pandoro molds.
  9. Punch down the risen dough and divide it into two equal parts, rounding each into a ball.
  10. Place the rounds in the prepared pandoro pans.
  11. Leave the dough to proof for 1 ½ hours in a warm place.
  12. At least 15 minutes before the dough is ready, preheat the oven to 375°F.
  13. Bake for 35 minutes, or until a knife or skewer inserted in the center comes out clean.
  14. Rest the baked pandoro on a rack for 10 minutes.
  15. Unmold and let cool completely.
  16. Dust with confectioners’ sugar and serve.

Nutrition (per serving)

Calories 442, Carbs 63.2 g, Fat 16.7 g, Protein 9.4 g, Sodium 259 mg

 

 

All the recipes are from Sarah Spencer’s cookbook Holiday Baking Traditional Baking Recipes from Around the World. To learn more, click here or on the cover.

 

To print or download the recipes, click here.

 

Holidays’ Sweet Treat Recipes

Book Name : Holidays’ Sweet Treat Recipes
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Cranberry White Bark

Sometimes the simplest is the tastiest and this is exactly what you get with this easy to prepare 4-ingredient white chocolate bark.

Makes 1 pound | Prep. time 10 min. | Cooking time 10 min. | Chill time 2 hours

 Ingredients

  • ½ cup mixed nuts, chopped
  • 2 cups white chocolate chips
  • ½ cup dried cranberries
  • 5 ounces chopped white candy coating

Directions

  1. In a microwave bowl, melt the white chocolate chips and the white candy coating in increments of 30 seconds, stir each time, until it is smooth.
  2. Blend in half of the cranberries and ¾ cup of the nuts into the chocolate mixture. Spread it onto a sheet of waxed paper placed on a baking sheet.
  3. . Sprinkle with the rest of the pistachios and the cranberries. Chill until it becomes firm and break into pieces, about 2 hours.

 

White Chocolate Pecan Caramel Fudge

Oh, yes. It’s got white chocolate, pecans, caramel – and you can make it in the microwave in LESS THAN TEN MINUTES. Be still, my heart. Because the sauce on top does not harden completely, this gift is best served in a decorative tin on a sheet of parchment, and kept refrigerated.

Serves 25 | Prep. time 10 min. | Cooking time 5 min.

Ingredients

  • 2 ¼ cups white chocolate chips
  • ¾ cup butterscotch chocolate chips
  • 1 (14-ounce) can sweetened condensed milk
  • ¼ cup butter
  • ½ teaspoon vanilla extract
  • 1 cup chopped pecans
  • ½ cup room temperature caramel sauce

Directions

  1. Line an 8×8 pan with parchment or foil and lightly coat it with cooking spray.
  2. Combine the chips, sweetened condensed milk, and butter in a large, microwave-safe bowl.
  3. Microwave for 90 seconds and then stir. Cook for 15 more seconds and stir again. Repeat until the chocolate is mostly (but not completely) melted and mixed in.
  4. Add the vanilla and pecans, and stir to combine.
  5. Spread the mixture in the prepared pan and pour the caramel on top. Swirl it into the surface of the fudge with a knife.
  6. Chill until set.

Note: you can use all white chocolate chips or a mix of white and butterscotch chips for an added caramel flavor.

 

Homemade Candy Cane

 Have you ever thought of doing your own homemade candy cane? It’s more work than just picking some up at the store for sure, but it’s a lot more fun for the whole family! The first ones I made were far from perfect, but as you practice, it becomes so easy. You can flavor them any way you want. I like peppermint, but the kids love the cherry-flavored one, so I do a batch of both!

Yields 16 two-inch squares | Preparation time: 50 minutes | Cooking time: 10 minutes

Ingredients

  • 3 cup white sugar
  • ¾ cup light corn syrup
  • ½ cup water
  • ¼ teaspoons cream of tartar
  • 1 teaspoon peppermint extract, divided
  • ¾ teaspoon red vegetable food coloring
  • Vegetable oil for greasing

Directions

  1. In a medium saucepan, over medium-low heat, mix the sugar, corn syrup, cream of tartar, and water. Stir a few times until the sugar has dissolved.
  2. Equally divide the sugar mixture between two saucepans. Add ½ teaspoon of peppermint extract to each saucepan. Stir in the red food coloring in one of the saucepans. Mix well before bringing each to a boil on medium-high heat. After it is boiling, let simmer until it reaches 280ºF on a candy thermometer. Do not stir while it is boiling and simmering. Remove from heat. You should have a thickening liquid candy in both saucepans.
  3. Grease generously two distinct working surfaces made out of preferably marble or granite with vegetable oil. Enamel also will work fine. The coldness of the surface will cool down the liquid candy quickly.
  4. Once ready, pour the mixture on the working surface. Wait a few minutes until it is cooled down enough to handle with your hands. It is a good idea to oil your hands with some vegetable oil before starting to stretch each candy mixture into long red and white ropes of about the same size.
  5. Twist both ropes to form your candy canes and cut the length you desire. Bend one of the ends quickly to form the candy cane’s handle. Let the canes rest on the oiled surface until they get hard.
  6. Place in an airtight container, or wrap your candy canes individually.

 

 

Pecan Logs

If you’d like to combine a sweet nougat-like center with the pecan/caramel combination everyone loves, try this recipe. The sliced candy looks very impressive wrapped in a little waxed paper.

Serves 42 | Prep. time 20 min. | Cooking time 15 min.

Ingredients

  • 3 ¾ cups icing sugar
  • ½ cup non-fat dry milk powder
  • ½ cup butter, softened
  • ½ cup granulated sugar
  • ½ cup light corn syrup
  • 1 teaspoon vanilla extract
  • 1 (14-ounce) package caramels, unwrapped
  • 1 tablespoon milk
  • 2 cups chopped pecans

Directions

  1. Butter an 8×8 baking pan and set it aside.
  2. Combine the icing sugar with the milk powder and set it aside.
  3. In a medium saucepan, melt the butter. Add the sugar and corn syrup; cook and stir until it comes to a boil.
  4. Stir in the icing sugar mixture a bit at a time.
  5. Remove the pot from the heat and add the vanilla. Stir until it thickens a bit, and then spread it in the prepared pan. Cool until it sets.
  6. Remove the candy from the pan and cut it into 4 strips, and then cut each strip in half. Shape each piece into a log, wrap, and chill until firm.
  7. Melt the caramels with the milk in a heatproof bowl in the microwave and stir until smooth.
  8. Pour the chopped pecans into a wide, shallow dish.
  9. Dip the candy logs into the melted caramel and roll them in the pecans. Wrap the logs in waxed paper and chill, and then slice the candies with a sharp serrated knife.

 

English Butter Toffee

This is a perfect recipe for gift-giving because it makes such a large batch. You can customize it by adding your favorite nuts; almonds, pecans, walnuts, Brazil nuts, and pistachios are all delicious. You can also alternate between milk, dark, and white chocolate on top!

Serves 30 | Prep. time 5 min. | Cooking time 15 min.

Ingredients

  • 2 cups butter
  • 2 cups granulated sugar
  • ¼ teaspoon salt
  • 2 cups semi-sweet chocolate chips
  • 1 cup finely chopped nuts
  • ½ teaspoon sea salt, for sprinkling

Directions

  1. Cover a baking sheet with foil and coat the foil with cooking spray.
  2. In a heavy-bottomed saucepan, melt the butter and stir in the sugar and salt. Bring the mixture to a boil and cook until it reaches 285°F, stirring occasionally.
  3. Pour the toffee onto the prepared baking pan and spread it out.
  4. Sprinkle chocolate chips on top and let them sit for a minute or two to soften. Spread the melted chocolate with a spatula, and sprinkle the nuts and salt on top.
  5. Refrigerate until set, and then break into serving pieces.

 

All recipes are from Louise Davidson’s book Celebrate Christmas 75 Sweet Treats Recipes for the Holidays. Get the book here or click on the cover.

 

 

To download or print the recipes, click here.

 

Slow Cooking Recipes for the Slow Cooker or the Dutch Oven!

Book Name : Slow Cooking Recipes for the Slow Cooker or the Dutch Oven!
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Whether you choose to cook your meals with a slow cooker or a Dutch oven, you can’t go wrong! You are guaranteed a great meal full of flavors and a house that smells so good. So let’s start cooking!

Split Pea Soup

Serves 8 – Prep. time 10 minutes – Cooking time Slow Cooker 6-8 hours / Dutch Oven 2 ½ -3 hours

Ingredients

  • 3 cups split peas (green or yellow)
  • 1 ham bone with some meat
  • 4 carrots, peeled and diced
  • 1 large onion, diced
  • 3 stalks celery, diced
  • 1 bay leaf (optional)
  • 1 tablespoon salt
  • 1 teaspoon ground black pepper
  • ½ teaspoon cayenne pepper
  • 8 cups water, or as needed
  • ½ cup heavy cream

Slow Cooker Directions

  1. Combine all the ingredients EXCEPT the cream in the slow cooker and cook for 6 hours on HIGH or 8 hours on LOW.
  2. When you are ready to serve, remove the ham bone from the soup and cut off any remaining meat. Dice it into small pieces and add it back to the soup. Remove the bay leaf.
  3. Taste the soup, and add more salt, pepper, or water if desired. Stir in the cream and serve.

Dutch Oven Directions

  1. Combine all the ingredients EXCEPT the cream in the pot. Bring it to a boil, and reduce the heat to simmer. Cook for 2 ½ to 3 hours, stirring occasionally and skimming any foam from the top.
  2. When you are ready to serve, remove the ham bone from the soup and cut off any remaining meat. Dice it into small pieces, and add it back to the soup. Remove the bay leaf.
  3. Taste the soup, and add more salt, pepper, or water if desired. Stir in the cream, and serve.

Nutritional information

Calories 275, Fat 9.5 g, Carbs 38.6 g, Protein 20.5 g, Sodium 1373 mg

Creamy Lemon Garlic Chicken

Serves 4 – Prep. time 10 minutes – Cooking time Slow Cooker 4-6 hours / Dutch Oven 1 hour

Ingredients

  • 4 boneless skinless chicken breasts, halved
  • 2 teaspoons sweet paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 3 tablespoons butter, divided
  • 3 cloves garlic
  • 1 cup chicken broth
  • 2 tablespoons lemon juice
  • ½ teaspoon dried thyme
  • ½ cup heavy cream
  • ¼ cup freshly grated Parmesan cheese
  • 2 cups baby spinach
  • 2 cups brown rice, for serving

Slow Cooker Directions

  1. Season the chicken with the paprika, salt, and pepper.
  2. In a skillet over medium heat, melt 2 tablespoons of the butter. Brown the chicken on both sides, and transfer it to the slow cooker.
  3. Melt the remaining tablespoon of butter and cook the garlic until it is fragrant. Pour the chicken broth into the skillet, and stir to deglaze. Stir in the lemon juice, and transfer the sauce to the slow cooker with the chicken. Sprinkle with thyme.
  4. Cover, and cook on LOW for 5 ½ hours, or HIGH for 3 ½ hours.
  5. Thirty minutes before serving, add the cream, Parmesan, and spinach to the slow cooker. Cover, and cook to heat through.
  6. Serve over half a cup of brown rice.

Dutch Oven Directions

  1. Preheat the oven to 375°F.
  2. Season the chicken with the paprika, salt, and pepper.
  3. In the Dutch oven over medium heat, melt 2 tablespoons of the butter. Brown the chicken on both sides, and remove it to a platter. Cover, and keep it warm.
  4. Melt the remaining tablespoon of butter and cook the garlic until it is fragrant. Pour the chicken broth into the pot, and stir to deglaze. Stir in the lemon juice, and add the chicken back to the pot. Sprinkle with thyme.
  5. Cover, and bake for 25 minutes, until the chicken is cooked through and tender.
  6. Remove the pot from the oven, and stir in the cream, Parmesan, and spinach. Cover, and let it sit for 10 minutes to heat through.
  7. Serve over half a cup of brown rice.

Nutritional information

Calories 465, Fat 25.4 g, Carbs 30.5 g, Protein 30.5 g, Sodium 1045 mg

Baked Ziti and Sausage

Serves 6 – Prep. time 10 minutes – Cooking time Slow Cooker 4-6 hours / Dutch Oven 1 hour

Ingredients

  • 1 ½ pounds Italian sausage
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 1 (28-ounce) can crushed tomatoes
  • 1 (15-ounce) can diced tomatoes
  • 1 teaspoon Italian seasoning
  • 2 ½ cups water
  • 12 ounces whole-wheat penne or ziti pasta
  • 1 ½ cups shredded mozzarella cheese

Slow Cooker Directions

  1. In a medium skillet, brown the sausage. Drain any excess fat and transfer it to the slow cooker.
  2. Add the onion, garlic, crushed tomatoes, diced tomatoes, Italian seasoning, and water.
  3. Cover, and cook on LOW for 5 ½ hours, or HIGH for 3 ½ hours.
  4. Stir in the pasta and cook on HIGH for 30 minutes. Check for doneness after 15 minutes.
  5. Sprinkle with mozzarella and cover the pot until it melts.

Dutch Oven Directions

  1. Preheat the oven to 350°F.
  2. In the Dutch oven, brown the sausage. Drain any excess fat.
  3. Add the onion, garlic, crushed tomatoes, diced tomatoes, Italian seasoning, and water.
  4. Cover, and bake for 45 minutes.
  5. Stir in the pasta, cover, and bake for 15 minutes. Check for doneness and return it to the oven for a few more minutes if necessary.
  6. Sprinkle with mozzarella and cover the pot until it melts.

Nutritional information

Calories 643, Fat 30.7 g, Carbs 55.7 g, Protein 32.1 g, Sodium 1447 mg

 

Sweet and Sour Pineapple Chops

Serves 6 – Prep. time 20 minutes – Cooking time Slow Cooker 6 hours / Dutch Oven 1 ½ hours

Ingredients

  • 3 tablespoons olive oil
  • 6 boneless pork chops, trimmed, about 6 ounces each
  • 1 onion, sliced
  • 2 bell peppers, trimmed and diced
  • 1 stalk celery, sliced
  • ½ cup crushed pineapple
  • 1 cup tomato sauce
  • ¼ cup brown sugar
  • 1 tablespoon rice vinegar
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon salt
  • ½ teaspoon red pepper flakes
  • 2 tablespoons cornstarch (optional)
  • 3 cups hot rice, for serving

Slow Cooker Directions

  1. In a medium skillet, heat the oil and brown the chops for 4–5 minutes on each side. Transfer them to the slow cooker.
  2. Cover the chops with the onion, green pepper, red pepper, celery, and pineapple.
  3. In a mixing bowl, combine the tomato sauce, brown sugar, rice vinegar, Worcestershire sauce, salt, and red pepper flakes. Mix well, and pour over the pork and vegetables.
  4. Cover, and cook on LOW for 6 hours.
  5. Remove the chops to a platter, and cover. Dissolve the cornstarch in a bit of water and stir it into the sauce until thickened.
  6. Serve the pork and veggies with half a cup of rice, and a spoonful of sauce.

Dutch Oven Directions

  1. Preheat the oven to 325°F.
  2. In the Dutch oven, heat the oil and brown the chops for 4–5 minutes on each side.
  3. Cover the chops with the onion, green pepper, red pepper, celery, and pineapple.
  4. In a mixing bowl, combine the tomato sauce, brown sugar, rice vinegar, Worcestershire sauce, salt, and red pepper flakes. Mix well, and pour over the pork and vegetables.
  5. Cover, and bake for 1 ½ hours, until the pork is tender.
  6. Remove the chops to a platter, and cover. Dissolve the cornstarch in a bit of water and stir it into the sauce until thickened.
  7. Serve the pork and veggies with half a cup of rice, and a spoonful of sauce.

Nutritional information

Calories 431, Fat 14.7 g, Carbs 36.1 g, Protein 35.1 g, Sodium 1534 mg

 

All recipes are from Louise Davidson Cookbook Slow Cooking Two Ways: Favorite Slow-Cooked Recipes Made Two Ways Dutch Oven and Slow cooker.

Click here or on the cover to learn more.

 

To download or print these recipes, click here 

Cooking the Movies!

Book Name : Cooking the Movies!
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Prison Sauce from the Movie Goodfellas

This meat sauce is a product of teamwork by the beloved mobsters Vinnie, Paulie, and Johnny in the popular hit Goodfellas. This hearty sauce is for all the Goodfellas fans. Serve with your favorite pasta.

Serves 6–8 | Prep. time 20 minutes | Cooking time 4 hours 20 minutes

Ingredients

Sauce

  • 2 tablespoons olive oil, more if needed
  • 3 pounds veal shanks
  • 3 pounds beef shanks
  • 1 pound Italian pork link sausages, mild or hot
  • 3 small onions, diced thinly
  • 3 cloves garlic, peeled and paper-thin sliced
  • 2 tablespoons tomato paste
  • ¼ cup dry red wine
  • 4 (28-ounce) cans Italian tomatoes
  • 1 teaspoon dry basil
  • 1 teaspoon dry oregano
  • Kosher salt and freshly ground black pepper (to taste)

Meatballs

  • 1 pound ground beef
  • 1 pound ground veal
  • 1 tablespoon Italian seasoning
  • 1 onion, diced thinly
  • 2 garlic cloves, minced
  • ¾ cup regular breadcrumbs
  • 2 large eggs, beaten
  • ½ cup fresh Italian parsley, chopped
  • 1 cup freshly grated parmesan
  • Salt and freshly ground black pepper

Pasta

  • 1 pound dried spaghetti or other favorite pasta
  • Freshly grated parmesan cheese, for serving
  • Fresh basil leaves for serving

Directions

  1. Warm the olive oil in a large heavy-bottomed saucepan over medium heat.
  2. Season the beef and veal generously with salt and pepper. Working in batches so the pan is not overcrowded, brown the meat for about 4-5 minutes on each side or until well colored. Remove from pan and set aside.
  3. Add more oil if needed and brown the Italian sausages. Remove from pan and set aside.
  4. Reduce heat to medium-low, add olive oil if needed, and add the onions and garlic to the pan. Sauté until fragrant and tender, about 2-3 minutes. Add the tomato paste and red wine and stir well.
  5. Using a mesh strainer over the saucepan and add the tomatoes through the strainer to remove seeds and crush the tomatoes.
  6. Add the basil and oregano and season with salt and pepper to taste. Stir a few times with a wooden spoon.
  7. Add back the browned beef, veal, and pork sausages to the pan. Stir and let simmer the sauce over low heat for 3 to 4 hours, until the meat is tender.
  8. In the meantime, prepare the meatballs. In a bowl, add the ground meats and all remaining ingredients for the meatballs. Mix thoroughly with hands until all the ingredients are well combined.
  9. To make even meatballs, use an ice cream scooper to make about 12 well-rounded meatballs.
  10. After 3 hours, remove the beef and veal shanks from the saucepan and let cool on a plate. When cooled enough, pull and shred the meat from the bones with forks or hands. Put the meat back into the sauce and add the meatballs.
  11. Let simmer until the meatballs are cooked through, about 45 minutes.
  12. When ready to serve, prepare the pasta according to package directions and add to a pasta serving dish. Pour the sauce over and serve with some freshly grated parmesan on the side. Garnish with basil leaves if desired.

 

Coconut Shrimp from the Movie Forrest Gump

Bubba was so adorable with his never-ending monotone ramble in the Tom Hanks picture Forrest Gump. He named all the possible recipes to prepare from shrimp, which inspired Forrest Gump to start his own shrimp company in honor of his late friend. Enjoy this lovely coconut shrimp recipe to relive this all-time-favorite movie.

Serves 1–2 | Prep. time 10 minutes | Cooking time 2 minutes

Ingredients

Shrimp

  • ¾ cup Hefeweizen beer or similar German-style beer
  • ¼ cup all-purpose flour
  • ½ pound medium raw shrimp, peeled and deveined
  • ¾ cup Bisquick
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon seasoning salt
  • 1 cup shredded coconut
  • Vegetable oil for frying

Sauce

  • ½ teaspoon Cajun seasoning, or to taste
  • ¼ cup orange marmalade

Directions

  1. Rinse the shrimp and pat dry.
  2. Add the Bisquick and beer to a mixing bowl. Mix well.
  3. To another mixing bowl, add the flour, garlic powder, seasoning salt, and cayenne pepper. Mix well.
  4. Add the coconut to another bowl. Dip the shrimp first in the flour mixture, then the beer mixture, and finally the coconut to coat well.
  5. In a frying pan, heat the oil and fry the shrimp for 45–60 seconds per side until golden brown. Drain over paper towels.
  6. Add the sauce ingredients to a mixing bowl. Mix well.
  7. Serve the shrimp with the sauce.

 

Fried Green Tomato Grilled Cheese from the Movie Fried Green Tomatoes

Fried green tomatoes add extra cinema flavor to this cheesy grilled sandwich. It has crunchiness and tartness that will make you nostalgic. Love Fried Green Tomatoes! Love grilled cheese!

Serves 4 | Prep. time 10 minutes | Cooking time 10–15 minutes

Ingredients

  • ½ cup flour
  • 2 large eggs, beaten
  • 2–3 medium to large green tomatoes, sliced ¼ inch thick
  • Salt and cracked pepper to taste
  • 2 tablespoons butter
  • 1–2 cups panko breadcrumbs
  • Oil for frying
  • 8 slices crusty French bread
  • 8 slices Pepper Jack cheese

Directions

  1. Season the tomato slices liberally with salt and pepper.
  2. Add the panko, eggs, and flour to three separate bowls. Dip the tomato slices in the flour, then eggs, then panko to coat evenly.
  3. Heat 1 inch of oil over medium heat in a medium saucepan or skillet.
  4. Add the tomato slices in batches and fry 2 minutes per side until evenly golden.
  5. Drain over paper towels, sprinkle with salt.
  6. Butter 4 of the bread slices and top with cheese slices.
  7. Top with 2 tomato slices and another cheese slice. Top with the remaining bread slices.
  8. Heat the sandwiches in a lightly greased saucepan over medium heat. Cook until evenly brown on both sides. Serve warm.

 

 

Homemade Twinkies from the Movie WALL-E

Twinkies from this emotional comedy movie always make us remember the cute WALL-E and his cockroach friend who loved binging on Twinkies.

Yield 16 | Prep. time 5–10 minutes | Cooking time 20 minutes

 

Ingredients

Cake

  • 5 large eggs, white and yolks separated
  • 1 pinch cream of 1 tablespoon vanilla extract
  • ¼ teaspoon salt
  • ½ teaspoon baking powder
  • 1 cup granulated sugar
  • 1 cup cake flour

Filling

  • ¼ cup water
  • ¾ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon light corn syrup
  • 3 large egg whites
  • 1 pinch cream of tartar

Directions

  1. Preheat the oven to 375°F. Grease two mini cake pans for twinkies with some cooking spray or melted butter.
  2. Whisk the egg whites in a mixing bowl until peaks form.
  3. Whisk the yolks and vanilla in another bowl.
  4. Add the salt, baking powder, and sugar into the yolk mixture.
  5. Add the flour and combine well.
  6. Fold in the egg whites with a spatula until well combined.
  7. Add the batter to the pans and fill each cavity to ¾ full and bake until golden brown, about 6-8 minutes. Test doneness with a wooden toothpick, it should come out clean when inserted in the middle of the cake
  8. Cool down completely on a wired rack before filling.
  9. To a saucepan, add the filling ingredients EXCEPT for the egg whites and the cream of tartar. Warm on low heat and stir until the sugar dissolves. Remove from heat and let cool down.
  10. Add the egg whites and cream of tartar to a mixing bowl and beat on high speed until stiff peaks form. You can use a hand-held mixer or a stand mixer with the whisk attachment.
  11. Fold-in the egg whites to the filling mixture once it has cooled down. Mix until well combined. The filling should be fluffy.
  12. Add the filling to a piping bag with a simple medium-sized round tip. Pipe the filling in the 3 small holes in the middle of each Twinkie. Serve and enjoy!

 

All the recipes are from Derek Moore’s Cookbook Cooking the Movies. Click here or on the cover to learn more!

To download or print the recipes, click here 

 

Cast Iron Recipes!

Book Name : Cast Iron Recipes!
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Cast iron skillets are the most versatile pans in your kitchen. You can cook any food you can think of in it. And it will taste like nothing else, a real taste of home-cooked meals.

Everything tastes better when it is cooked in a cast iron skillet! We all remember when our mothers or grandmothers used to make those memorable meals using those big, heavy, black skillets. We can still imagine and almost taste those perfectly spiced dishes.

Chicken Pot Pie

Servings: 6 – Preparation time: 10 minutes – Cooking time: 35 minutes

Savory closed pie with chicken and vegetables

Ingredients:

  • 4 cups of chicken, cooked and shredded (about 5 to 6 chicken breasts)
  • 1/3 cup of butter
  • 1 tablespoon of oil
  • 2 tablespoons of butter
  • 1 cup of carrots, diced
  • 1 cup of mushrooms, sliced
  • 1/3 cup of flour, all-purpose
  • 1 1/2 cups of chicken broth
  • 1 cup of frozen sweet peas
  • 2 cups of frozen hash browns
  • 1 1/2 cups of milk
  • 1 1/2 teaspoons of Creole seasoning
  • 1 onion
  • 1/3 cup of fresh parsley
  • 1 egg white
  • 2 premade pie crusts

Preparation:

  1. Add 1 tablespoon of oil to a cast iron skillet, and place on a stove. Set temperature to medium.
  2. Cut the chicken into smaller strips to help with cooking, and add it to the skillet. Fry until the chicken is fully cooked, about 10 to 15 minutes.
  3. Remove from heat and cool.
  4. Once cool, place in a blender, and shred the chicken. Set aside.
  5. Preheat the oven to 350°F.
  6. Place a large saucepan onto the stove, and set to medium heat.
  7. Add the 1/3 cup of butter and melt.
  8. Once the butter is melted, stir in the flour.  Cook for about 1 minute, stirring continuously.
  9. Stir in the chicken broth.
  10. Add in the milk.  Continue to cook until the ingredients become thick; usually about 6 to 7 minutes.
  11. Remove from heat, and stir in the Creole seasoning.  Set aside.
  12. In a separate cast iron skillet, melt 2 tablespoons of butter on medium-high heat.
  13. Wash, peel, and chop the onions.  Place in the skillet.
  14. Wash and chop the mushrooms, add to the onions.
  15. Sauté the mushrooms and onions for about 10 minutes, or until they are tender.
  16. Fold in the shredded chicken.
  17. Wash, peel, and chop the carrots into matchsticks.  Add to the onion mixture.
  18. Stir in the peas, and frozen hash browns.
  19. Chop the parsley, and mix into the skillet.
  20. Cook for about 2 to 4 minutes until the ingredients are heated.
  21. Pour in the sauce and mix well.
  22. Remove from heat.
  23. In a clean and lightly greased, 10” cast iron skillet, place one of the piecrusts into the bottom of the skillet. Remember to remove the pie plate if it is sold with one.
  24. Pour the chicken mixture into the pie crust until it is filled.
  25. Top with the remaining piecrust, again, making sure you remove the pie plate if it has one.
  26. Separate the egg white from the egg yolk. Throw away the egg yolk, or use it for a different recipe.
  27. Brush the egg white over the top pie crust.
  28. Cut 5 slits into the top of the pie.
  29. Place in the oven for 1 hour or until the pie crust is golden brown and the mixture is bubbling.
  30. Serve warm.

 

Beef Stroganoff

Servings: 6 – Preparation time: 15 minutes – Cooking time: 75 minutes

Ingredients:

  • 2 pounds of beef roast, chuck
  • 1 onion
  • 3 garlic cloves
  • 1/2 cup of red wine
  • 1 1/3 cups of beef broth
  • 1/4 cup of all-purpose flour
  • 4 tablespoons of butter
  • 1/4 cup of butter
  • 1 teaspoon of salt
  • 1/2 teaspoon of black pepper
  • 1 tablespoon of Worcestershire sauce
  • 1/3 cup of sour cream
  • 1 tablespoon of olive oil
  • 1 teaspoon of yellow mustard
  • 1 cup of mushrooms, sliced
  • 1/3 cup of cream cheese
  • 2 teaspoons of red pepper flakes, crushed

Preparation:

  1. Slice the chuck roast into 1 1/2″ strips.
  2. Place the strips into a bowl.
  3. Pour the red wine over it.
  4. Add the salt and black pepper.  Toss until the beef is coated.  Place in the fridge and marinate for about 10 minutes.  Don’t overly marinate this dish.
  5. After 10 minutes, remove the chuck beef, and pat dry.  Do not throw away the marinade.
  6. Place a cast iron skillet (a 12” skillet works best) onto the stove, and set the temperature to medium.
  7. Heat the olive oil in the skillet.
  8. Once the oil is hot, add the beef strips.  Fry until the strips are brown, stirring occasionally.  This usually takes about 5 to 7 minutes.
  9. Remove the beef and set aside.
  10. Drain the grease from the cast iron skillet and return it to the stove.
  11. Add 2 tablespoons of butter to the skillet and melt.
  12. Wash, peel, and chop the onion.
  13. Mince the garlic, and add the onion and garlic to the skillet.
  14. Cook until the onion is tender, about 3 to 5 minutes.
  15. Once the onions are cooked, remove them, and place them in the same dish as the beef.
  16. Return the skillet to the stove.
  17. Add in 2 tablespoons of butter, and heat it until it melts.
  18. Wash and slice the mushrooms.
  19. Stir the mushrooms into the butter. Cook them until they are tender, stirring frequently, usually 7 to 10 minutes.
  20. Remove the mushrooms from the heat, and place in a separate bowl. Do not add it to the beef.
  21. Return the cast iron skillet to the stove.
  22. Add the 1/4 cup of butter, and heat until it melts.
  23. When the butter has melted, whisk in the flour.  Cook for 4 minutes, stirring constantly.
  24. Stir in the beef stock, and bring the butter mixture to a boil.
  25. When it is boiling, reduce the heat to medium-low.  Make sure that you are constantly stirring during this time or your sauce will burn.
  26. Pour in the Worcestershire sauce.
  27. Add the mustard.
  28. Stir in the marinade that you had saved.
  29. Fold in the red pepper flakes.
  30. Stir until the ingredients are completely incorporated.
  31. Add the beef and onion mixture.
  32. Cover the skillet with a lid and simmer for 50 to 60 minutes.  Cook until the meat is tender, stirring occasionally.
  33. When the beef is tender, whisk together the sour cream and cream cheese until smooth.
  34. Fold in the mushrooms.
  35. Add the mushroom mixture to the beef mixture and cook for an additional 5 minutes.
  36. Serve warm.

 

Buttermilk Cornbread

Servings: 6 – Preparation time: 10 minutes – Cooking time: 30 minutes

Ingredients:

  • 2 cups of buttermilk
  • 1 cup of cornmeal
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of baking soda
  • 1 cup of flour, all-purpose
  • 2 tablespoons of sugar
  • 2 eggs
  • 3 tablespoons of butter

Preparation:

  1. Preheat the oven to 375°F.
  2. Add the butter to a 10” cast iron skillet.
  3. Place in the oven while you make the batter.
  4. In a large bowl, whisk together the flour, baking soda, and baking powder.
  5. Add the cornmeal, and mix until the ingredients are well blended.
  6. In a separate bowl, cream together the eggs and buttermilk.
  7. Add the sugar, and blend until the sugar is dissolved.
  8. Remove the cast iron skillet from the oven, and tilt the skillet until it is completely coated in butter.
  9. Pour the remaining butter into the egg mixture.
  10. Add the wet ingredients into the dry, and mix until the batter is smooth.
  11. Pour the batter into the cast iron skillet, and place in the oven.
  12. Bake for 25 to 30 minutes or until the cornbread golden brown and springs back when pressed.
  13. Serve warm on its own or with another dish.

 

Chocolate Chip Dutch Baby

Servings: 6 – Preparation time: 10 minutes – Cooking time: 15 minutes

Eat

Ingredients:

  • 1/2 cup of flour
  • 3 bananas
  • 3/4 cup of milk
  • 1/2 cup of coffee-flavored liqueur
  • 2 tablespoons of butter
  • 2 tablespoons of sugar
  • 1/4 teaspoon of salt
  • 1/3 cup of chocolate chips, semi-sweet
  • 1/2 cup of whipped topping (optional)
  • 2 eggs

Preparation:

  1. Preheat oven to 450°F.
  2. Place a 9” cast iron skillet in the oven to heat.  This should take about 15 minutes.
  3. In a large bowl, whisk together the flour, sugar, and salt.
  4. Pour in the milk, and mix well.
  5. Add the first egg, and mix until it is incorporated.
  6. Add the second egg, and mix the ingredients until the batter is smooth.
  7. Remove the skillet from the oven, and add 1 tablespoon of butter. Melt it, and swirl it around the skillet until the skillet is evenly coated.  It is okay if the butter goes brown as it will add flavor to the dish.  If it does not melt and go brown, return it to the oven for 2 to 3 minutes until the butter is browned.
  8. Pour the batter into the hot cast iron skillet.
  9. Sprinkle the chocolate chips evenly around the batter.
  10. Return the skillet to the oven, and bake until the pastry is puffed and golden brown, about 10 minutes.
  11. Remove from the oven.
  12. Cut the bananas lengthwise.
  13. Place a second cast iron skillet onto the stove and set the heat to medium-high.
  14. Melt the remaining tablespoon of butter.
  15. Add the bananas, and cook until they are brown.  This usually takes 2 minutes on each side.
  16. Pour in the liqueur, and simmer for 1 minute.
  17. Remove from heat.
  18. Top the pastry with the banana mixture.
  19. Garnish with whipped topping and serve warm.

 

 All the recipes are from Louise Davidson’s cookbook Cooking with Cast Iron Skillets. Click on the link or cover to learn more.

 

To download or print these recipes, click here.

Bread Machine Recipes

Book Name : Bread Machine Recipes
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Multigrain Honey Bread

Makes 1 loaf

Ingredients

16 slice bread (2 pounds)

  • 1½ cups lukewarm water
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon honey
  • 1 teaspoon table salt
  • 1½ cups multigrain flour
  • 2¾ cups white bread flour
  • 2 teaspoons bread machine yeast

 

12 slice bread (1½ pounds)

  • 1⅛ cups lukewarm water
  • 2 tablespoons unsalted butter, melted
  • 1½ tablespoons honey
  • 1½ teaspoons table salt
  • 1⅛ cups multigrain flour
  • 2 cups white bread flour
  • 1½ teaspoons bread machine yeast

Directions

  1. Choose the size of loaf you would like to make and measure your ingredients.
  2. Add the ingredients to the bread pan in the order listed above.
  3. Place the pan in the bread machine and close the lid.
  4. Turn on the bread maker. Select the White/Basic setting, then the loaf size, and finally the crust color. Start the cycle.
  5. When the cycle is finished and the bread is baked, carefully remove the pan from the machine. Use a potholder as the handle will be very hot. Let rest for a few minutes.
  6. Remove the bread from the pan and allow to cool on a wire rack for at least 10 minutes before slicing.

Nutrition per slice

Calories 144, fat 2.2 g, carbs 26.3 g, sodium 287 mg, protein 4.1 g

 

Garlic Olive Bread

Makes 1 loaf

Ingredients

16 slice bread (2 pounds)

  • 1⅓ cups lukewarm milk
  • 2 tablespoons unsalted butter, melted
  • 1⅓ teaspoons garlic, minced
  • 2 tablespoons sugar
  • 1⅓ teaspoons table salt
  • 4 cups white bread flour
  • 1½ teaspoons bread machine yeast
  • ½ cup black olives, chopped

12 slice bread (1½ pounds)

  • 1 cup lukewarm milk
  • 1½ tablespoons unsalted butter, melted
  • 1 teaspoon garlic, minced
  • 1½ tablespoons sugar
  • 1 teaspoon table salt
  • 3 cups white bread flour
  • 1 teaspoon bread machine yeast
  • ⅓ cup black olives, chopped

Directions

  1. Choose the size of loaf you would like to make and measure your ingredients.
  2. Add all of the ingredients except for the olives to the bread pan in the order listed above.
  3. Place the pan in the bread machine and close the lid.
  4. Turn on the bread maker. Select the White/Basic or Fruit/Nut (if your machine has this setting) setting, then the loaf size, and finally the crust color. Start the machine.
  5. When the machine signals to add ingredients, add the olives. (Some machines have a fruit/nut hopper where you can add the olives when you start the machine. The machine will automatically add them to the dough during the baking process.)
  6. When the cycle is finished and the bread is baked, carefully remove the pan from the machine. Use a potholder as the handle will be very hot. Let rest for a few minutes.
  7. Remove the bread from the pan and allow to cool on a wire rack for at least 10 minutes before slicing.

Nutrition per slice

Calories 143, fat 2.9 g, carbs 26.7 g, sodium 243 mg, protein 4.2 g

 

Pizza Dough with or without Basil

Makes 1 dough

Fresh dough on wooden background

Ingredients

16 pizza slices (2 pounds)

  • 1¼ cups lukewarm water
  • ¼ cup olive oil
  • 1¼ teaspoons table salt
  • 2 teaspoons sugar
  • 2 teaspoons basil, dried (optional)
  • 4 cups white bread flour or all-purpose flour
  • 2 teaspoons bread machine yeast

12 pizza slices (1½ pounds)

  • 1 cup lukewarm water
  • 3 tablespoons olive oil
  • 1 teaspoon table salt
  • 1½ teaspoons sugar
  • 1½ teaspoons basil, dried (optional)
  • 3 cups white bread flour or all-purpose flour
  • 1½ teaspoons bread machine yeast

Directions

  1. Choose the size of dough you would like to make and measure your ingredients.
  2. Add the ingredients to the bread pan in the order listed above.
  3. Place the pan in the bread machine and close the lid.
  4. Turn on the bread maker. Select the Dough setting and then the dough size. Start the machine.
  5. When the cycle is finished, carefully remove the dough from the pan.
  6. Place the dough on a lightly floured surface and roll to make a pizza crust of your desired thickness. Set aside for 10–15 minutes.
  7. Top with your favorite pizza sauce, toppings, cheese, etc.
  8. Bake in an oven at 400°F or 204°C for 15–20 minutes or until the edges turn lightly golden.

Nutrition per slice

Calories 146, fat 3.6 g, carbs 23.4 g, sodium 157 mg, protein 4 g

 

Raisin Candied Fruit Bread

Makes 1 loaf

Thick-cut raisin bread, with melting butter.

Ingredients

16 slice bread (2 pounds)

  • 1 egg, beaten
  • 1½ cups + 1 tablespoon lukewarm water
  • ⅔ teaspoon ground cardamom
  • 1¼ teaspoons table salt
  • 2 tablespoons sugar
  • ⅓ cup butter, melted
  • 4 cups bread flour
  • 1¼ teaspoons bread machine yeast
  • ½ cup raisins
  • ½ cup mixed candied fruit (or more raisins)

12 slice bread (1½ pounds)

  • 1 egg, beaten
  • 1⅛ cup lukewarm water
  • ½ teaspoon ground cardamom
  • 1 teaspoon table salt
  • 1½ tablespoons sugar
  • ¼ cup butter, melted
  • 3 cups bread flour
  • 1 teaspoon bread machine yeast
  • ⅓ cup raisins
  • ⅓ cup mixed candied fruit (or more raisins)

Directions

  1. Choose the size of loaf you would like to make and measure your ingredients.
  2. Add all of the ingredients except for the candied fruits and raisins to the bread pan in the order listed above.
  3. Place the pan in the bread machine and close the lid.
  4. Turn on the bread maker. Select the White/Basic or Fruit/Nut (if your machine has this setting) setting, then the loaf size, and finally the crust color. Start the cycle.
  5. When the machine signals to add ingredients, add the candied fruits and raisins. (Some machines have a fruit/nut hopper where you can add the fruits and raisins when you start the machine. The machine will automatically add them to the dough during the baking process.)
  6. When the cycle is finished and the bread is baked, carefully remove the pan from the machine. Use a potholder as the handle will be very hot. Let rest for a few minutes.
  7. Remove the bread from the pan and allow to cool on a wire rack for at least 10 minutes before slicing.

Nutrition per slice

Calories 206, fat 4.6 g, carbs 33.4 g, sodium 214 mg, protein 4.7 g

 

All recipes are from Louise Davidson’s book Bread Machine Cookbook – Quick and Easy Bread Machine Recipes Click on the link or the cover to learn more.

To download or print these recipes, click here

Pan Sheet Meals

Book Name : Pan Sheet Meals
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Teriyaki Chicken with Vegetables

 Serves 4 I Prep time 10 minutes I Cooking time 25–30 minutes

Ingredients

  • ¼ cup soy sauce
  • 3½ tablespoons brown sugar
  • 2 tablespoons coconut oil
  • 1 tablespoon sesame oil
  • 2 teaspoons Tabasco or Sriracha sauce, or to taste
  • 4 chicken breasts, boneless and skinless
  • 4 cups broccoli florets
  • 1 pound carrots, peeled and chopped
  • 4 cloves garlic, minced
  • 1–2 tablespoons sesame seeds, for garnish (optional)

Directions

  1. Preheat the oven to 375°F. Line and grease a sheet pan.
  2. In a large bowl, whisk together the first 5 ingredients (through Tabasco).
  3. Add the rest of the ingredients except the sesame seeds. Toss to coat.
  4. Place the chicken in a single layer over the sheet pan and surround with the vegetables. Scrape any leftover soy sauce mixture over the chicken.
  5. Bake until chicken and vegetables are browned and crisp at the edges (about 25–30 minutes).
  6. Sprinkle with sesame seeds and serve.

Nutrition (per serving)

Calories 348, Carbs 27.5 g, Fat 14.4 g, Protein 28.3 g, Sodium 1055 mg

 

Roasted Salmon with Lemon & Rosemary

 Serves 4 I Prep time 5 minutes I Cooking time 20 minutes

Ingredients

  • 4 6-ounce salmon fillets, skinless and boneless
  • 1 pound vegetables of choice (like asparagus, green beans, bok choy, or thinly sliced zucchini)
  • 2 lemons, sliced thinly and divided
  • 6 sprigs fresh rosemary, divided
  • Salt and pepper, to taste
  • 2–3 tablespoons olive oil, divided

Directions

  1. Preheat oven to 400°F. Line and grease a sheet pan.
  2. Layer the vegetables, half the lemon slices, and half the rosemary on the sheet pan, in that order, drizzling each layer with about a tablespoon of olive oil.
  3. Place the salmon fillets over the sprigs of rosemary.
  4. Season with salt and pepper.
  5. Arrange the remaining rosemary sprigs over the fish.
  6. Top with remaining lemon slices and drizzle with remaining olive oil.
  7. Bake, until fish can be flaked easily with a fork and vegetables, are tender (about 20 minutes).

Nutrition (per serving)

Calories 257, Carbs 6.1 g, Fat 18 g, Protein 20.5 g, Sodium 1017 mg

 

Steak Fajitas

Serves 4 I Prep time 15 minutes I Cooking time 15–25 minutes

Ingredients

  • 1 pound flank steak, sliced
  • 2 cloves garlic, minced
  • 1 medium red onion, cut into wedges
  • 3 bell peppers (preferably one of each color), sliced very thinly
  • ¼ cup olive oil
  • 8 tortillas
  • 1 lime, cut into wedges
  • Fresh cilantro, chopped, for garnish

For seasoning

  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Directions

  1. Preheat oven to 400°F. Line and grease sheet pan.
  2. Place the steak, garlic, onion, and bell peppers in a large bowl. Drizzle with oil and toss to coat.
  3. Combine seasoning ingredients and add to steak-vegetable mixture.
  4. Toss to coat.
  5. Spread the ingredients on the sheet pan in a single layer, with no overlaps.
  6. Bake until beef is of desired doneness (about 12–25 minutes).
  7. Wrap tortillas in foil and place in the oven to heat through (about 10 minutes).
  8. Garnish meat and vegetables with chopped cilantro.
  9. Serve with warmed tortillas and lime wedges.

Nutrition (per serving)

Calories 438, Carbs 27.2 g, Fat 26 g, Protein 27.3 g, Sodium 529 mg

 

Baked Eggplant Parmesan

Serves 6 as an appetizer or 4 as the main entrée I Prep time 20 minutes plus 30 minutes or more resting time  I Cooking time 45 minutes

Ingredients

  • 1 large eggplant, sliced ¼-inch thick rounds
  • 2 tablespoons milk or water
  • 2 large eggs
  • 1 cup panko breadcrumbs, more if needed
  • 1 ½ teaspoons Italian seasoning
  • 4 tablespoons parmesan cheese, grated, divided, more for serving
  • 1 to 1 ½ cups basil and garlic tomato sauce
  • 1 ½ cups mozzarella cheese, shredded
  • Fresh basil leaves for garnish
  • Salt and pepper

 Directions

  1. Salt the eggplant slices on both sides and place in a strainer. Let rest for at least 30 minutes and up to 2 hours to get rid of excess moisture trapped in the eggplant. With paper towels, carefully wipe the salt and water off the eggplant slices on both sides.
  2. Preheat oven to 375°F.
  3. Mix the breadcrumb, Italian seasoning, and 2 tablespoons of parmesan cheese. Place mixture in a shallow dish. Beat the egg and milk in another shallow dish.
  4. Dip sliced eggplant into milk and egg mixture, shake to remove excess, and coat with breadcrumbs on both sides. Place in a single layer on a plate until all have been coated.
  5. Line a baking sheet with edges with parchment paper. Brush with some olive oil.
  6. Arrange the eggplant slices on the baking sheet. Season with salt and pepper.
  7. Bake 15 minutes. Flip over and bake for another 10-15 minutes, until golden brown on both sides.
  8. Remove from oven. Top each eggplant slice with about 1 ½ to 2 tablespoons of the tomato sauce. Top with mozzarella cheese. Sprinkle with remaining parmesan.
  9. Place back in the oven and bake for another 10-15 minutes, until the cheese has melted, and eggplants are tender.
  10. To serve, garnish with basil leaves, and sprinkle with some more parmesan if desired.

Nutrition (per serving)

Calories 239, Carbs 26 g. Fat 9 g, Protein 15 g, Sodium 1332 mg

 

All recipes are from Louise Davidson’s book Sheet Pan Cooking: From Oven to Table, Quick & Easy, Everyday, One-Pan Meal Recipes.

 

To download or print these recipes, click here

Panera Bread Copycat Recipes!

Book Name : Panera Bread Copycat Recipes!
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Spinach Artichoke Egg Soufflés

Make your morning truly amazing with Panera’s iconic cheese souffle. Packed with healthy and satisfying ingredients, it is an all-in-one breakfast treat.

Makes 4 large soufflés | Prep. time 20 minutes | Cooking time 44-46 minutes

Ingredients

  • 1 (17-ounce) pack sheet puff pastry
  • 3 large eggs
  • 2 tablespoons sour cream or Greek yogurt
  • ¼ cup Pecorino Romano or Parmesan cheese, finely grated
  • ¼ teaspoon salt
  • ¼ teaspoon garlic powder
  • ½ teaspoon baking powder
  • ¼ cup frozen chopped spinach, thawed
  • 1–2 dashes hot sauce (optional)
  • 2 artichoke hearts, chopped
  • ¼ cup Asiago cheese, grated
  • 1 tablespoon red bell pepper, finely chopped

Variations

Spinach and Bacon

Remove red bell pepper. Replace artichoke hearts with ¼ cup cooked and chopped bacon.

Ham and Swiss

Remove red bell pepper. Replace artichoke hearts and spinach with ½ cup sliced and chopped deli ham, and replace Asiago cheese with Swiss cheese.

Four Cheese

Replace artichoke hearts and spinach with ½ cup shredded cheddar cheese; use a combination of Parmesan and Pecorino Romano cheese.

Directions

  1. Preheat the oven to 400°F (200°C).
  2. Cut the pastry into 4 equal pieces. Line 4 4-inch tart pans with the pastry squares, allowing the corners to drape over the pan edges.
  3. You can also use muffin tins; in that case, grease well, cut the pastry into 9 square pieces and press each piece into a tin.
  4. Whisk the eggs in a mixing bowl. Add the baking powder, Pecorino cheese, sour cream, salt, garlic powder, and hot sauce; mix well.
  5. Add the artichoke hearts, spinach, and bell pepper.
  6. Fill the pans or muffin tins equally with the prepared mixture.
  7. Sprinkle 1 tablespoon of Asiago cheese on top of each pan. Gently fold the corner points of the pastry over the filling. If using muffin tins, sprinkle Asiago cheese evenly on top.
  8. Bake for 24-26 minutes until the eggs are puffy and the pastry is browned.
  9. Serve warm.

 

Creamy Chicken Wild Rice Soup

This creamy wild rice soup is a true delight for people who love to have chicken-based dinners. This soup is versatile, thick, and satisfying at the same time.

Serves 6 | Prep. time 10 minutes | Cooking time 70–80 minutes

Ingredients

  • 2 celery stalks, chopped
  • 2 small carrots, chopped
  • 2 tablespoons butter
  • ½ small onion or 1 large shallot, chopped
  • Salt and pepper to taste
  • 2 quarts chicken broth
  • 2 cloves garlic, minced
  • ½ teaspoon dried thyme
  • ¾ cup wild/brown rice blend
  • 2 chicken breasts, halved
  • 1½ cups heavy cream
  • ¼ cup all-purpose flour
  • ¼ cup milk
  • Salt and pepper to taste

Directions

  1. Melt the butter over medium heat in a large stockpot or deep saucepan.
  2. Add the onion, carrots, celery, salt, and pepper and stir cook for 8–10 minutes until softened and tender.
  3. Add the garlic and thyme; stir-cook for 1 more minute.
  4. Add the chicken broth and bring to a boil.
  5. Add the chicken breasts and cook for 8–10 minutes until no longer pink. Remove the chicken breasts and set aside.
  6. Add the rice and reduce heat to low and simmer for about 40–46 minutes until rice is tender, stirring occasionally.
  7. While the soup is cooking and the chicken has cooled, shred the chicken breasts and set aside.
  8. Add the milk and flour to a mixing bowl. Mix well until smooth and lump-free. Mix into the soup mixture with the heavy cream. Stir to combine. Add the shredded chicken. Simmer for 10 more minutes.
  9. Taste and adjust seasoning with salt and pepper, if needed. Serve warm.

Roasted Turkey Apple Cheddar Sandwich

If you love Panera sandwiches, you will dig this special offering from Panera Bread. A fine combination of sweet apples, roasted turkey, and sharp cheddar cheese brings out the best from this classic sandwich.

Serves 4 | Prep. time 6–10 minutes | Cooking time 0 minutes

Ingredients

  • 8 slices cranberry walnut bread
  • ¼ pound sharp white cheddar cheese, sliced
  • 8–10 ounces roasted turkey breast, thickly sliced
  • ½ red onion, thinly sliced

Apple slaw

  • 2 tablespoons plain Greek yogurt
  • 2 teaspoons lemon juice
  • 1 teaspoon apple cider vinegar
  • 2 teaspoons honey
  • ½ cup slaw mix, like broccoli or cabbage
  • 1 tablespoon dried cranberries
  • 1 tablespoon chopped pecans
  • 1 Gala apple, peeled, and thinly sliced

Honey Mustard

  • 3 tablespoons Dijon mustard
  • 1 tablespoon honey

Directions

  1. Combine the mustard and honey in a bowl and mix well.
  2. Spread the mustard mixture over the bread slices.
  3. Combine the Greek yogurt, lemon juice, vinegar, and honey in a bowl. Mix well. Add the remaining ingredient and stir to coat.
  4. Layer 4 slices of the bread with turkey, apple slaw, cheese, onion, and lettuce.
  5. Top with the remaining slices to form 4 sandwiches.
  6. Slice and serve fresh.

 

Bear Claws

A Panera copycat collection would be incomplete without their all-time favorite bear claws. These are sweet and superb pastries to have any time you crave.

Serves 18 | Prep. time 10 minutes | Cooking time 14–16 minutes

Ingredients

  • 4-6 cups all-purpose flour (divided)
  • 1½ cups cold butter, cut into ½-inch pieces
  • 1 (¼ ounce) package active dry yeast
  • ¼ cup sugar
  • ¼ teaspoon salt
  • 1¼ cups half-and-half cream
  • 1 egg white
  • 2 eggs
  • ½ cup almond paste, cubed
  • ¾ cup confectioners’ sugar
  • 1 tablespoon water
  • Sliced almonds
  • Coarse sugar

Directions

  1. Add the butter and 3 cups of the flour to a mixing bowl. Mix well. Refrigerate.
  2. Add the remaining flour and yeast to another mixing bowl. Mix well.
  3. Add the cream, sugar, and salt to a medium saucepan or skillet and stir-cook over medium heat until warm.
  4. Add the yeast mixture and 1 egg; whisk to mix well. Remove from heat.
  5. Add the flour mixture and mix well.
  6. Place the dough on a floured surface and knead to form a smooth dough. Roll into a 21×12 rectangle.
  7. Fold into thirds to create a shorter 12×7 rectangle.
  8. Make a quarter turn and roll again to create another 21×12 rectangle. Repeat.
  9. Cover and refrigerate for at least 4 hours or overnight until firm.
  10. Beat the eggs in a mixing bowl until foamy. Mix well.
  11. Add the almond paste and confectioners’ sugar; beat until smooth.
  12. Divide the dough into halves. Roll each into a 12-inch square. Slice each into 4-inch-wide strips.
  13. Add 2 tablespoons of filling over each strip. Fold the edges together and seal the ends and edges. Slice into 3 pieces.
  14. Grease a baking sheet; place all the pieces thereon with the folded edge facing away. Cut each piece four times within the 12 inches of the folded edge. Separate them slightly.
  15. Repeat with the remaining filling and dough. Cover and allow to rise for 1 hour.
  16. Beat the remaining egg and water and brush it over each claw. Sprinkle sugar and almonds on top.
  17. Preheat the oven to 375°F (190°C).
  18. Bake for 14-16 minutes until golden brown.
  19. Serve warm.

 

All the recipes are from Lina Chang’s cookbook Copycat Recipes Making Panera Bread’s Most Popular Recipes at Home Panera Bread Copycat Recipes

 

To download and print the recipes, click here

A German Feast!

Book Name : A German Feast!
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Bratwurst Sausages

If you don’t have a meat grinder but you want to try making sausages from scratch, you can buy the meats pre-ground. A sausage stuffer is strongly recommended, but you can create sausage patties if you don’t have one (however, these will not give you quite an authentic brat.)

Serves 8–12 | Prep. time 30 min | Chill time 30 min. | Cooking time 30 min.

Ingredients

  • 1 ¼ pounds pork butt, ground
  • 1 pound veal or beef, ground
  • ½ pound pork fatback, ground
  • 1 tablespoon kosher salt
  • 1 ½ teaspoons ground black pepper
  • 1 ½ teaspoons red pepper flakes
  • 1 teaspoon dried marjoram
  • ½ teaspoon caraway seed
  • ½ teaspoon grated nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground ginger
  • 5 feet of natural sausage casing

For the beer bath

  • 6 cups German lager or ale
  • 1 cup butter
  • 2 large onions, thinly sliced
  • 2 cloves garlic, chopped
  • 1 teaspoon red pepper flakes
  • 1 bay leaf
  • Salt and pepper to taste

Directions

  1. If you’re grinding the meat, trim and chill it first and then grind it with a 3/16-inch plate.
  2. Combine the meat with the spices and chill for 30 minutes.
  3. Stuff the sausages according to the sausage-stuffer directions and twist it into 4-inch links. Separate the sausages if you like.
  4. Refrigerate the brats, but use them within a day or two.
  5. Prepare the beer bath by combining the ingredients in a large skillet or Dutch oven. Bring it to a low simmer.
  6. Grill the sausages over medium heat until browned.
  7. Immerse the sausages in the hot bath and let them sit for 15–20 minutes.

 

Red Cabbage

One of the hallmarks of German cuisine is the combination of sweet and sour, showcased in this colorful recipe for a popular side dish. It’s often referred to as Rotkohl or Blaukraut, and is even better reheated.

Serves 4 | Prep. time 10 min. | Cooking time 1 hour

Ingredients

  • 3 tablespoons butter
  • 1 large onion, thinly sliced
  • 1 medium head red cabbage, shredded
  • 3 apples, peeled and shredded
  • 1 cup water
  • 3 tablespoons cider vinegar
  • 1 tablespoon sugar
  • 1 ½ teaspoons salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 2 tablespoons lemon juice
  • 2 tablespoons cornstarch

Directions

  1. In a Dutch oven or large pot, melt the butter and sauté the onion until it begins to soften.
  2. Add the cabbage and apples and cook, stirring often, for 5–10 minutes, until it all begins to wilt.
  3. Add the water, vinegar, sugar, salt, pepper, nutmeg, and cloves. Mix well.
  4. Cover and let it simmer for 45 minutes to an hour, until the cabbage is soft.
  5. Combine the cornstarch with the lemon juice and add it to the mixture. Taste and add more seasonings if desired. Cook, uncovered, until it thickens a little.

 

Traditional German Potato Salad

The main difference between traditional German potato salad and the creamy kind you might be more used to is that in authentic German recipes we tend to cook the sauce ahead of time, there’s no mayo, and we include savory ingredients like beef broth.

Serves 8–10 | Prep. time 15 min. | Chill time 30 min. | Cooking time 20 min.

Ingredients

  • 4 pounds Yukon Gold potatoes
  • 8 ounces bacon, chopped
  • 1 large white onion, finely diced
  • ½ cup cider vinegar
  • 3 tablespoons sugar
  • 1 tablespoon kosher salt
  • 2 cups beef broth
  • ½ cup chopped fresh parsley

Directions

  1. Peel the potatoes and simmer them in salted water until tender. Drain and let them cool.
  2. Meanwhile, cook the bacon in a skillet until crisp, and then remove it from the pan with a slotted spoon. Set the bacon aside.
  3. In the hot bacon fat, cook the onions until browned. Stir in the vinegar, sugar, and salt, and bring the mixture to a simmer.
  4. Carefully slice the hot potatoes into a heatproof bowl. Pour the hot onion mixture over the potatoes and toss them to coat.
  5. Heat the broth in the skillet and simmer to reduce it by half. Pour it over the potatoes. Stir gently.
  6. Top with the chopped bacon and parsley. Serve immediately.

 

Apple Strudel

Traditional strudel dough is made with only a few ingredients and would have been hand-stretched so thin it would cover a table. But you don’t need to be an expert to give this a try – it will taste wonderful even if the dough is not paper thin.

Serves 6 | Prep. time 45 min. | Cooking time 50 min.

Ingredients

For the dough

  • ¼ cup unsalted butter, melted
  • 1 ½ cups all-purpose flour
  • Pinch of salt
  • ⅓ cup water, lukewarm

For the apple filling

  • ⅓ cup sultana raisins
  • 2 tablespoons rum
  • 3 large apples
  • 1 tablespoon lemon juice
  • 1 ½ teaspoons ground cinnamon
  • ⅛ teaspoon nutmeg
  • ½ cup granulated sugar
  • ¼ teaspoon salt
  • ¼ cup pecans, walnuts or almonds, finely chopped

To assemble

  • 2 tablespoons all-purpose flour
  • 6 tablespoons unsalted butter, melted
  • ¼ cup breadcrumbs
  • ¼ cup icing sugar

Directions

  1. In a small bowl, combine the rum and raisins. Mix well and set them aside to soak.
  2. Combine the ingredients for the dough and mix until a smooth dough forms.
  3. Heat a medium saucepan under hot running water. Dry it well and line it with parchment. Place the dough in the pot, cover it, and let it sit for 30 minutes.
  4. Meanwhile, peel and chop the apples. In a medium bowl, toss them with the lemon juice and season with the cinnamon, nutmeg, sugar, and salt. Drain the raisins and add them to the filling, together with the nuts.
  5. Preheat the oven to 350°F and line a baking sheet with parchment paper.
  6. On your worktop, lay out a clean, thin kitchen towel and sprinkle it with the flour. Roll the dough out as thin as you can on the towel.
  7. Brush a little of the melted butter on the dough, and use your hands to spread the dough out until you have a rectangle about 12×18 inches (as thin as you can). Arrange the dough so the long side is in front of you.
  8. Brush half the melted butter on the dough. Leaving a 6-inch strip on the right side and a 2-inch margin on the long edges, sprinkle the breadcrumbs along the center down the length of the dough.
  9. Spread the apple filling on the breadcrumbs, but leave any juices in the bowl.
  10. Fold the 2-inch edges over the filling. Starting from the short edge opposite the 6-inch margin, gently roll up the strudel using the towel to help.
  11. Transfer the strudel to the prepared baking sheet and brush it with butter. Bake for about 50 minutes, brushing it twice more with butter while it bakes.
  12. Sprinkle with icing sugar and serve warm.

 

All the recipes are from Sarah Spencer’s cookbook A Taste of Germany.

 

To download or print these recipes, click here.

Comfort Food Recipes from Around the World!

Book Name : Comfort Food Recipes from Around the World!
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French Onion Soup (France)

It is hard to find a more comforting recipe than this golden, fragrant cheese and onion soup. Caramelized onion mingles with Swiss cheese, Provolone cheese, and French bread to create a classic and luxurious melody of flavors to make your day special.

Serves 4 | Prep. time 10 minutes | Cooking time 50 minutes
Ingredients
  • 4 cups sliced onions
  • 5¼ cups beef broth
  • ½ cup unsalted butter
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 2 tablespoons dry sherry (optional)
  • Salt and pepper to taste
  • 2 slices Swiss cheese, diced
  • 4 slices provolone cheese
  • ¼ cup grated parmesan cheese
  • 4 slices French bread
Directions
  1. Heat the oil and butter over medium heat in a large stockpot or deep saucepan.
  2. Add the onions and stir-cook until translucent.
  3. Add the sherry, broth, and thyme. Season with salt and pepper.
  4. Stir and simmer for about 25–30 minutes.
  5. Divide among 4 oven-safe bowls. Add the bread slices on top.
  6. Distribute the sliced cheese and parmesan equally on top.
  7. Preheat the broiler to medium.
  8. Broil until cheese is melted and bubbly.
  9. Serve warm.

Beef Stroganoff (Russia)

Beef Stroganoff has enjoyed popularity for many decades now as Russia’s beloved comfort food. Tender beef strips cooked in a rich cream-based sauce make it one complete dish for the whole family. Traditionally, it is served over noodles.

Serves 6 | Prep. time 15–20 minutes | Cooking time 3 hours

Homemade Hearty Beef Stroganoff with Mushrooms and Noodles

Ingredients
  • 6 sprigs fresh thyme (divided)
  • 1 bay leaf
  • 3 cups beef stock
  • 1 carrot, chopped
  • 2 pounds chuck roast, cut into 2-inch cubes
  • Salt and pepper to taste
  • 2 tablespoons cognac
  • 5 tablespoons unsalted butter (divided)
  • 6 tablespoons extra-virgin olive oil (divided)
  • 1 medium onion, chopped
  • 3 cloves garlic, chopped
  • 1 pound mushrooms, sliced
  • 1 tablespoon Dijon mustard
  • 2 tablespoons sour cream (optional)
  • 1 (1-pound) package wide egg noodles
  • 2 tablespoons parsley leaves, chopped
Directions
  1. Cook the pasta in salted water as directed on the pack; drain and set aside.
  2. Add the carrot, beef stock, bay leaf, and 3 of the thyme sprigs to a medium saucepan or skillet.
  3. Heat over medium heat. Strain the stock and remove bay leaf, carrot, and thyme sprigs.
  4. Season the beef with salt and pepper.
  5. Heat 3 tablespoons of the olive oil over medium heat in a heavy bottom skillet or saucepan.
  6. Add the beef in batches and stir-cook to evenly brown.
  7. Add the onion and stir cook for 4–5 minutes until softened and translucent.
  8. Add the cognac and cook for 4–5 minutes until the alcohol evaporates.
  9. Add the strained stock and simmer over low heat, partially covered, for 1½–2 hours.
  10. In another medium saucepan or skillet, heat the remaining oil and 3 tablespoons of the butter over medium heat.
  11. Add the garlic, mushrooms, and thyme sprigs; stir-cook until the mushrooms are cooked through.
  12. Remove from heat and set aside.
  13. When the meat is cooked, remove from heat and mix in the mushroom mixture, parsley, mustard, and sour cream. Season with salt and pepper to taste.
  14. Toss the pasta noodles with the remaining 2 tablespoons of butter and season with salt and pepper.
  15. Serve the warm beef stroganoff over the noodles with sour cream, if desired, and chopped parsley on top.

Lamington Cakes (Australia)

These little jewels of sweetened are the perfect cakes for afternoon tea or a sweet treat at the end of a meal. Chocolate, vanilla cake, coconut, and jam is a perfect mix of ingredients for comfort food.

Makes 54 | Prep. time 10 minutes | Cooking time 50 minutes
Ingredients
Cake’s dry ingredients
  • 1 ½ cups superfine sugar
  • 3 cups cake flour, sifted
  • 2 teaspoons baking powder
  • ¼ teaspoon sea salt
Cake’s wet ingredients
  • 1 cup unsalted butter, softened plus more for greasing (2 sticks)
  • 4 large eggs
  • 1 cup milk
  • 2 teaspoons vanilla extract
Chocolate icing
  • 2 tablespoons unsalted butter, melted
  • ¾ cup boiling water
  • 6 cups icing sugar
  • ½ cup cocoa powder
  • 2 teaspoons pure vanilla extract
Other ingredients
  • 5-6 cups desiccated coconut
  • 1 cup raspberry or other favorite jam
Directions
  1. Preheat oven to 325°F
  2. Grease generously 2 9×13-inch baking pans with butter and dust the pans with flour. Remove excess flour
  3. Place the cake’s dry ingredient EXCEPT for the sugar in a large mixing bowl and stir to combine well.
  4. Fit the paddle attachment to a stand electric mixer and cream the butter and the sugar until fluffy, about 3-4 minutes on medium speed.
  5. Add the vanilla and one egg at a time and beat until well blended. Repeat for each remaining egg.
  6. Add half of the flour and beat on low speed and add the milk, then remaining flour. Beat until well combined
  7. Pour the batter evenly between the 2 baking pans. Bake for 30 minutes or until a toothpick inserted in the middle of both cakes comes out clean.
  8. Reverse the cake pans on wired racks and let cool.
  9. Once the cakes have cooled down entirely, add the jam to the top of one of the cakes, and spread evenly. Top with the other cake. Trim the edges and cut into even squares of 2 inches.
  10. To make the icing, melt the butter in the microwave. Add the cocoa powder, icing sugar to a bowl.
  11. Mix in the butter and boiling water, and vanilla and whisk until well incorporated. The icing should be liquidy.
  12. Place some of the desiccated coconut in a shallow bowl and set aside.
  13. With forks to help, dip a cake square in the chocolate icing, and turn to cover all sides evenly. Place on a wired rack and let the excess icing drip.
  14. Using forks, coat the cake in coconut taking care of coating evenly on all sides.
  15. Place on a plate and let the icing and coconut coating set for 15-20 minutes.
  16. Repeat for all the cake squares.
  17. Serve with coffee or tea.

Recipes are from Sarah Spencer’s cookbook Comfort Food Favorite Home Cooked Recipes from Around the World.

international comfort food recipe

To download or print the recipes, click here.

 

Broccoli Cheese Soup

Book Name : Broccoli Cheese Soup
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This signature Panera soup recipe takes less than half an hour to get ready, and it will mesmerize you with its vibrant flavors. It is one perfect idea for your next weeknight dinner.

Serves 4 | Prep. time 10 minutes | Cooking time 20 minutes

Ingredients

  • 2 ½–3 cups broccoli florets, chopped small
  • 1 cup shredded carrots
  • ¼ cup unsalted butter
  • ½ cup diced onions (yellow or white)
  • 1½ cups chicken broth
  • 1 cup heavy whipping cream
  • 1 cup low-fat milk
  • ¼ cup all-purpose flour
  • ½ teaspoon pepper
  • 1½ teaspoon salt
  • Pinch of crushed red pepper flakes
  • 2 cups cheddar cheese, shredded

Directions

  1. Melt the butter over medium heat in a large stockpot or deep saucepan.
  2. Add the onion, broccoli, and carrots and stir-cook for 4–6 minutes until softened.
  3. Mix in the broth, milk, and cream. Add the flour, pepper, salt, and red pepper flakes; mix well.
  4. Cook for 10–16 minutes until the soup thickens.
  5. Mix in the cheese until the soup becomes smooth.
  6. Serve warm in a sourdough if desired.

Recipe is from Lina Chang’s Copycat Recipes: Making the Panera’s Bread Most Popular Recipes at Home. Click on the cover or here to learn more.

 

To download and print this recipe, click here.

 

Pecans and Molasses Ice Cream

Book Name : Pecans and Molasses Ice Cream
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This sounds unusual, but the flavors match up perfectly. The flavor from the molasses is balanced perfectly by the lovely crunch from the pecans.

Serves 12 I Prep. time 14-16 minutes I Freezing time 4 hours

Ingredients

  • ½ cup molasses
  • 1 (14-ounce) can sweetened condensed milk
  • 1 teaspoon pure vanilla extract
  • 2 cups heavy cream
  • ¾ cup roasted pecans

Directions

  1. In a large mixing bowl, combine the molasses with the condensed milk and vanilla extract.
  2. In another bowl, whip the heavy cream until stiff peaks form.
  3. Fold a scoop of the whipped cream into the condensed milk mixture, then transfer the sweetened condensed milk mixture into the remaining whipped cream and fold it in until it is creamy and delicious.
  4. Spread the mixture in a Pyrex or stainless steel 8×8-inch pan.
  5. Place the ice cream in the freezer for about 2 hours.
  6. Fold the pecans into the ice cream base and return it to the freezer for 2 more hours.
  7. Remove the ice cream from the freezer and let it stand for 10 minutes.
  8. Scoop out and serve.

Nutrition (per serving)

Calories 342, Fat 21.3 g, carbs 35.1 g, sugar 34.6 g
Protein 4.3 g, sodium 60.2 mg

Recipe is from Lina Chang’s No-Churn Ice Cream Cookbook: Quick and Easy Homemade No-Churn Ice Cream, Sundae Sauce, and Cone Recipes. Click on the cover or here to learn more.

To download and print this recipe, click here.

 

Delicious Apple Recipes!

Book Name : Delicious Apple Recipes!
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My Mom’s Apple Sauce

This is simply the best apple sauces there without any other ingredients that red apples and a bit of water. It will be a beautiful pink color depending on the apples you have. I usually use McIntosh. No sugar, no cinnamon, so simple, so delicious! You can always add those if you like.

Yields 12-14 cups | Prep. time 15 min. | Cooking time 50 min.

Ingredients

  • 10 pounds of cooking apples such as McIntosh, Cortland, Bramley
  • Water

Directions

  1. Wash the apples thoroughly and then cut into quarters.
  2. Add about ¼ cup to ½ cup at the bottom of the large pot just to barely cover the bottom.
  3. Place the apples into the pot, cook over medium-low heat until soft, about 40-50 minutes.
  4. Place a food mill set with the finest disc over a large bowl. Place the handle.
  5. Scoop out some of the cooked apples with a slotted spoon and add them to the mill. Puree the apples by turning the handle until only skin and seeds are left and need to be discarded. Repeat until all the apples are pureed.
  6. Add the applesauce to canning jars. Place in the fridge the jars you will be eating within a week.
  7. For the others to be stored, place jars in a very large pot filled with water to the 2/3 of the height of the jars, and bring to a boil. Reduce heat to low and let the jars sit in the water bath for about 20 minutes.
  8. Let cool completely before storing.

Note: if you do have a food mill, just peel and core the apples and puree with a blender stick or in batches in a food processor. The applesauce will be more golden.

 

Old Fashioned Apple Loaf

This family recipe is moist and comforting, and the pecans give it a lovely texture.

Serves 10 | Prep. time 15 min. | Cooking time 45 min.

Ingredients

  • 2 cups flour
  • 2 teaspoons baking powder
  • ¾ teaspoon cinnamon
  • Pinch ground nutmeg
  • ¼ teaspoon salt
  • ½ teaspoon baking soda
  • ⅔ cup chunky applesauce
  • ½ cup sugar
  • 2 eggs
  • ¼ cup oil
  • 6 tablespoons milk
  • ½ cup pecans, chopped

For the topping

  • 2 tablespoons pecans, finely chopped
  • 2 tablespoons margarine or butter
  • 1 tablespoon brown sugar

Directions

  1. Preheat the oven to 350°F. Butter a 9×5 loaf pan.
  2. Combine all the loaf ingredients and mix just to combine. Place them in the prepared loaf pan.
  3. Combine the topping ingredients with a fork. Spread them in a line down the center of the loaf.
  4. Bake for 45 minutes, or until a toothpick inserted in the center of the loaf comes out clean.

 

Kuchen

North Dakota serves an authentic recipe that originated with German settlers from the 1850s and has been passed down for generations. Kuchen is an amazingly comforting sweet dough cake, which is filled with fruit and custard.

Serves 6–8 | Prep. time 1 hour. | Cooking time 20 min

Ingredients

Kuchen base (2 pies)

  • 2 large eggs
  • 1½ cups sugar
  • 1 teaspoon salt
  • 2 cups warm milk
  • 1 (1¼-ounce) package rapid rise yeast
  • 6 cups all-purpose flour
  • ½ cup oil
  • Vegetable oil for greasing

Fruit custard filling

  • 4 cups heavy cream
  • 6 eggs
  • 1 cup sugar
  • Dash salt
  • 4 apples, peeled, cored, and sliced
  • 2 teaspoons cinnamon
  • 2 tablespoons sugar

Directions

  1. To prepare the kuchen pie crusts, whisk the eggs, sugar, and salt in a large bowl. Slowly add the warm milk and then mix in the flour and yeast.
  2. Grease a clean large bowl generously with vegetable oil. Transfer the dough to this bowl, cover with plastic wrap, and set aside in a warm area so it can rise. It should double in size.
  3. Preheat the oven to 350°F and grease a 9-inch baking pan.
  4. To make the custard, add the eggs, sugar, heavy cream, and salt to a heavy-bottomed saucepan. Whisk over medium heat until the custard thickens. Remove from heat.
  5. Prepare the pie crust by lightly dusting a surface with flour and rolling out half the dough into a thick, round circle to fit in a 9-inch deep pie plate. Grease the pie plate with cooking spray. Place the dough in the pie plate. Repeat for the second pie.
  6. Arrange the apple slices evenly on top of the dough of each pie.
  7. Mix the cinnamon with 2 tablespoons of sugar. Sprinkle evenly over the apples. Pour half of the custard into each kuchen.
  8. Place the kuchen in the oven and bake for 20 minutes. Remove from the oven and let cool down for at least 30 minutes before placing in the refrigerator until you are ready to serve.

 

Amish Applesauce Cake

This moist and fragrant cake has been bringing the kids to the kitchen for over a hundred years.

Serves 12 | Prep. time 15 min. | Cooking time 30 min.

.

Ingredients

  • 1 cup sugar
  • ½ cup butter, softened
  • 2 eggs
  • 2 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cardamom
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups applesauce
  • 1 teaspoon vanilla extract

Directions

  1. Preheat the oven to 350°F and butter a 9×13 baking dish.
  2. In a mixing bowl, beat the sugar and butter until fluffy. Mix in the eggs one at a time.
  3. Stir in the flour, cinnamon, nutmeg, cardamom, baking soda, and salt. Add the applesauce and vanilla, and mix well.
  4. Bake for 30–35 minutes, or until a toothpick inserted in the center of the cake comes out clean.

 

The recipes except the applesauce are from Louise Davidson’s cookbook Vintage Desserts Timeless and Memorable Old-Fashioned Sweet Recipes from our Grandmothers.

Vintage Recipes

Click on the cover or the link to learn more!

 

To download or print the recipes, click here.

OUR FAVORITE AND BEST PIE RECIPES!

Book Name : OUR FAVORITE AND BEST PIE RECIPES!
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Buttermilk Pie

Serves 6-8 – Preparation Time: 20 minutes – Cooking Time: 1 hour 45 minutes

Ingredients

  • 3 tablespoons unsalted butter
  • 1 ¼ cups white sugar
  • 3 eggs
  • 1 tablespoon flour
  • ½ cup buttermilk
  • 1 teaspoon vanilla
  • Unbaked 9-inch pie shell, plain pastry (recipe follows)

Directions

  1. Preheat the oven to 300°F.
  2. In a mixing bowl, cream together the butter and sugar.
  3. Stir in the eggs, flour, buttermilk, and vanilla. Blend well.
  4. Spread the filling in the pie shell.
  5. Bake for about 1 hour and 45 minutes, or until a knife inserted in the filling comes out clean.
  6. Let the pie cool before serving.

 

Plain Pastry Pie Shells

Serves 6-16 (2 crusts for a single pie or 2 single crusts)

Preparation Time: 15 minutes plus 30 minutes resting time – Cooking Time: 15 minutes

Metal fork makes holes in a raw pastry case in a metal baking tin

Ingredients

  • 2 cups sifted flour
  • ¾-1 teaspoon salt
  • 1 teaspoon sugar (optional, for sweet pies)
  • ½-1 teaspoon baking powder (optional)
  • ¾-1 cup butter or shortening
  • 4-6 tablespoons cold water
  • Egg white (optional), for glaze
  • For savory pies: ½ teaspoon black or white pepper

Directions

  1. Sift the flour, salt, sugar (optional, for sweet pies), baking powder (optional), and pepper (if baking a savory pie) into a large, cool bowl.
  2. Cut in the shortening using a pastry blender or two knives or, if you are using butter, rub it into
  3. the flour with your thumb and forefinger to make half-walnut or pea-sized lumps (depending on the desired flakiness). If you are using a food processor, pulse until the mixture has the texture of cornmeal and drizzle in the water while processing until the mixture can be formed into a ball.
  4. Sprinkle the mixture with water a little at a time, tossing with a fork. Sprinkle any dry areas and continue mixing lightly until the dough holds together when pressed with thumb and forefinger, and can be formed into a ball.
  5. Divide the dough into two portions.
  6. Roll it out on a floured surface to the required size (there should be a 1-inch overhang), to about ⅛-inch thickness for the bottom crust and slightly thinner for the top crust. Work quickly, handling the dough lightly.
  7. Being careful not to stretch the dough, fold the bottom crust in half and place it over the pan, then gently unfold it to line the pan. Press the dough carefully into place. Trim the edges, leaving the overhang, or border. If you are making only a bottom crust, fold in the overhang and flute the edges with your thumb and forefinger, or use a fork to make depressions around the border.
  8. Brush with egg white, if desired, and prick thoroughly with a fork. To prevent shrinkage, you may line the crust with wax paper and fill it with rice or beans, or top it with another pan and let it rest for about 10 minutes in a cool place. Remove beans, rice or pan, and wax paper when ready to bake.
  9. For tarts, cut the dough to fit tart or muffin pans. Again, be careful not to stretch the dough when you press it into the cups.
  10. If the dough has been overworked or roughly handled, let it rest in a cool place (or refrigerated), covered with a towel or plastic wrap, for 30 minutes to 1 hour. Rest the top crust as well in a tray or on a flat surface.
  11. Bake plain, unfilled crust at 450°F for 15 minutes, or until it is a delicate golden-brown color.
  12. For pies with fillings, follow the instructions in the recipe.

 

Lemon Meringue Pie

My all-time favorite, it’s the perfect mix of sweetness and tartness. The meringue gives it a lightness that goes so well with the lemon custard. It’s the perfect pie to finish a rich dinner or for an afternoon tea between family or friends.

 Serves 8 – Preparation time 10 minutes  – Cooking time 30-35 minutes

Ingredients

  • 1 cup sugar
  • ¼ cup cornstarch
  • ¼ teaspoon salt
  • 1 ½ cups boiling water
  • ⅓ cup lemon juice
  • 1 tablespoon lemon zest
  • 2 egg yolks, slightly beaten
  • 1 tablespoon unsalted butter
  • Pre-baked pastry shell

Meringue topping

  • ¼ teaspoon cream of tartar
  • ½ cup sugar
  • 4 large egg whites, at room temperature
  • ½ teaspoon vanilla extract

Directions

  1. Preheat the oven to 350°F.
  2. Mix the sugar, cornstarch, and salt together in a saucepan.
  3. Whisk in the water, lemon juice, and zest.
  4. Cook over medium heat, stirring constantly until it comes to a boil.
  5. Gradually mix ½ cup of the hot mixture with the egg yolks, stirring constantly.
  6. Pour the egg yolk mixture into the hot sauce, while whisking continuously.
  7. Cook until the mixture has thickened.
  8. Remove the saucepan from the heat and add the butter.
  9. Pour the filling into the pastry shell.
  10. To make the meringue, in a large glass or metal bowl, whip the egg whites until they are foamy. Add the sugar gradually, and continue to whip until stiff peaks form.
  11. Top the pie with the meringue and swirl it gently with a fork.
  12. Bake until golden (about 10-15 minutes).

 

The recipes are from Louise Davidson’s cookbook Aunt Gertrude’s Secret Pie Cookbook: Sweet and Savory Pie Recipes. Learn more here. 

To download or print the recipes, click here.

Panera Bread’s Vegetarian Summer Corn Chowder

Book Name : Panera Bread’s Vegetarian Summer Corn Chowder
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Have some bread with this delicious soup for dinner during a cold, rainy night. It’s definitely comforting and warm.

Serves 6 | Prep. time10 minutes | Cooking time 45 minutes

Ingredients

  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 1 medium red onion, diced
  • 3 tablespoons all-purpose flour
  • 2 russet potatoes, diced
  • 4-6 cups unsalted vegetable stock
  • ½ cup red bell pepper, diced
  • ½ cup green bell pepper, diced
  • 4 cups whole corn kernels
  • ¼ teaspoon black pepper, ground
  • 1 cup half-and-half cream
  • Salt and pepper to taste
  • Chives, thinly sliced, for garnish
  • Bacon bits, for garnish

Preparation

  1. Sauté the onion in butter and oil over low heat. When the onion becomes translucent, add in the flour and cook for another 4-6 minutes.
  2. Dice the potatoes into quarter-inch cubes and add them to the simmering mixture. Add the broth, then turn the heat up and bring the mixture to a boil.
  3. Reduce the heat to medium and continue simmering for 14-16 minutes.
  4. Dice the bell peppers into quarter-inch cubes and add them to the mixture. Also add in the corn, pepper, cream, salt, and pepper, and allow the mixture to simmer for another 14-16 minutes.
  5. Transfer the soup into a bowl and garnish with chives and bacon, if desired.

Recipe is from Lina Chang’s Copycat Recipes: Making the Panera’s Bread Most Popular Recipes at Home. Click on the cover or here to learn more.

To download and print this recipe, click here.

 

 

Texas-Style Chili and Cornbread!

Book Name : Texas-Style Chili and Cornbread!
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Chunky Beef Chili

Yields about 9 Cups

Ingredients

  • 4 pounds boneless chuck roast, cubed
  • 2 (6-ounce) cans of tomato paste
  • 2 15-ounce). cans tomato sauce
  • 2 tablespoons chili powder
  • 2 teaspoons granulated garlic
  • 1 teaspoon ground cumin
  • 1 teaspoon ground oregano
  • 1 teaspoon salt
  • ½ teaspoon onion powder
  • ½ teaspoon ground black pepper
  • ¼ teaspoon ground red pepper
  • 1 teaspoon paprika

Toppings

  • Chopped onions
  • Crushed tortilla chips
  • Shredded cheese
  • Sour cream

Directions

  1. Brown the meat in batches in a Dutch oven over medium-high heat.
  2. Remove the meat from the pot, but keep the drippings in the pot. Add chili powder and cook for 2 minutes, stirring constantly.
  3. Place the beef back in the pot, and add the tomato paste with the tomato sauce, oregano, cumin, paprika, black pepper, red pepper, salt, onion powder, and granulated garlic. Stir well.
  4. Bring the mixture to a boil, reduce the heat to low, and allow it to simmer, uncovered for 1 ½ hours, stirring occasionally.
  5. Serve hot, garnished with favorite toppings.

 

Buttermilk Cast Iron Cornbread

Makes 6 servings

Ingredients

  • 2 cups buttermilk
  • 1 cup cornmeal
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 cup flour, all-purpose
  • 2 tablespoons white sugar
  • 2 eggs
  • 3 tablespoons butter

Directions

  1. Preheat the oven to 375°F.
  2. Add the butter to a 10-inch cast-iron skillet.
  3. Place in the oven while you make the batter.
  4. In a large bowl, whisk together the flour, baking soda, and baking powder.
  5. Add the cornmeal, and mix until the ingredients are well blended.
  6. In a separate bowl, whisk together the eggs and buttermilk.
  7. Add the sugar, and blend until the sugar is dissolved.
  8. Remove the cast-iron skillet from the oven, and tilt the skillet until it is completely coated in butter.
  9. Pour the remaining butter into the egg mixture.
  10. Add the wet ingredients into the dry, and mix until the batter is smooth.
  11. Pour the batter into the cast iron skillet, and place it in the oven.
  12. Bake for 25 to 30 minutes or until the cornbread golden brown and springs back when pressed.

 

Sautéed Collard Greens

Serves: 4

Ingredients

  • 12 hickory-smoked bacon slices, finely chopped
  • 2 medium sweet onions, finely chopped
  • ¾ pound smoked ham, chopped
  • 6 cloves garlic, finely chopped
  • 3 quarts chicken broth
  • 3 pounds fresh collard greens, washed and trimmed
  • ⅓ cup apple cider vinegar
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 3/4 teaspoon pepper

Directions

  1. In a large stockpot over medium heat, cook the bacon for 10 minutes, or until it is almost crisp.
  2. Add the onion, and sauté 8 minutes, until it is translucent. Stir in the ham and garlic, and sauté 1 minute.
  3. Stir in the broth and the remaining ingredients. Cook for 2 hours, or until the greens are tender.

 

Recipes are from Marie Adams’ cookbook Southern Kitchen Timeless Southern Cooking Family Recipes

 

To download or print the recipes, click here.

Favorite Instant Pot Soup Recipes

Book Name : Favorite Instant Pot Soup Recipes
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Mexican Bean Beef Soup

Serves 6 | Prep. time 5–8 minutes | Cooking time 15 minutes

A closeup of spicy black bean soup.

Nutrition per serving: calories 574, fat 11.2g, total carbs 49.2g, protein 54.3g, sodium 274mg

Ingredients

  • 1 (15.5-ounce) can red beans, rinsed and drained
  • 2 (1.5-ounce) packets taco seasoning
  • 2 pounds ground beef
  • 8 cups beef stock
  • 1 (15.5-ounce) can pinto beans, rinsed and drained
  • 2 cups tomatoes, chopped
  • 2 cups corn kernels
  • 1 (15.5-ounce) can black beans, rinsed and drained
  • Ground black pepper and salt to taste

Directions

  1. Place your Instant Pot on a dry surface and open the lid.
  2. Press SAUTÉ; add the oil and heat it.
  3. Add the ground beef and cook for 2–3 minutes on each side to brown evenly.
  4. Add the remaining ingredients; stir to combine using a wooden spatula.
  5. Close the lid and make sure it is sealed properly.
  6. Press BEAN/CHILI; set timer to 15 minutes.
  7. The Instant Pot will start building pressure; allow the mixture to cook for the set time.
  8. After the timer reaches zero, wait for the float valve to drop. It will take 8–10 minutes.
  9. Open the lid and transfer the food to a large container or bowl.
  10. Divide among serving plates/bowls; serve warm.

This recipe is from Sarah Spencer’s cookbook: Soups and Stews Instant Pot Cookbook – Quick and Easy Pressure Cooker Soups and Stew Recipes

Beef Barley Mushroom Soup

Serves 6 | Prep. time 5–8 minutes | Cooking time 90 minutes

Beef barley homemade soup and fresh bread in a pretty table setting.

Nutrition per serving: calories 503, fat 19.7g, total carbs 34.6g, protein 44g, sodium 813mg

Ingredients

  • 1 cup onion, chopped
  • 1 cup carrots, chopped
  • 4 stalks celery, chopped
  • 2 tablespoons oil
  • 10 baby bella mushrooms, sliced
  • 6 cloves garlic, minced
  • 2 bay leaves
  • ½ teaspoon dried thyme
  • 1½ quarts low sodium beef broth
  • 1 cup water
  • 1 large potato, chopped
  • ⅔ cup pearl barley, rinsed
  • 1½ pounds beef stew meat
  • Ground black pepper and salt to taste

Directions

  1. Place your Instant Pot on a dry surface and open the lid.
  2. Press SAUTÉ; add the oil and heat it.
  3. Add the beef and cook on each side to brown evenly.
  4. Season to taste and set aside the cooked beef.
  5. Add the mushrooms; cook while stirring for 2 minutes. Set aside.
  6. Add the carrot, onion, and celery; cook while stirring for 4–5 minutes.
  7. Add the garlic and cook for 1 minute.
  8. Mix in the mushrooms, thyme, bay leaves, water, broth, and beef; stir to combine using a wooden spatula.
  9. Close the lid and make sure it is sealed properly.
  10. Press MANUAL; set timer to 16 minutes.
  11. The Instant Pot will start building pressure; allow the mixture to cook for the set time.
  12. After the timer reaches zero, wait for the float valve to drop. It will take 8–10 minutes.
  13. Open the lid and mix in the potatoes and barley.
  14. Press SLOW COOK; set pressure to HIGH and timer to 1 hour.
  15. The Instant Pot will start building pressure; allow the mixture to cook for the set time.
  16. After the timer reaches zero, turn the venting knob from sealing to the venting position. Wait until the float valve drops (1–2 minutes).
  17. Open the lid; transfer the food to a large container or bowl.
  18. Season to taste. Divide among serving plates/bowls; serve warm.

This recipe is from Sarah Spencer’s cookbook: Soups and Stews Instant Pot Cookbook – Quick and Easy Pressure Cooker Soups and Stew Recipes

 

Cream of Asparagus Soup

Serves 4 | Prep. time 5–8 minutes | Cooking time 22 minutes

Fresh season asparagus soup with cheese. Close up, flat lay, copy space

Nutrition per serving: calories 92, fat 7.6g, total carbs 18.3g, protein 6.4g, sodium 237mg

Ingredients

  • 1 yellow onion, peeled and chopped
  • 1½ quarts vegetable stock (divided)
  • 2 pounds trimmed green asparagus, cut into medium pieces
  • 3 tablespoons butter
  • ¼ teaspoon lemon juice
  • ½ cup crème fraîche
  • Ground white pepper and salt, to taste

Directions

  1. Place your Instant Pot on a dry surface and open the lid.
  2. Press SAUTÉ; add the butter and melt it.
  3. Add the asparagus, black pepper, and salt and cook while stirring for 4–5 minutes until softened.
  4. Add 1¼ quarts of the stock; stir to combine using a wooden spatula.
  5. Close the lid and make sure it is sealed properly.
  6. Press SOUP/BROTH; set timer to 15 minutes.
  7. The Instant Pot will start building pressure; allow the mixture to cook for the set time.
  8. After the timer reaches zero, turn the venting knob from sealing to venting Wait until the float valve drops (1–2 minutes).
  9. Open the lid and transfer the mixture to a blender or food processor.
  10. Blend to make a smooth mix; return to the cooking pot.
  11. Add the crème fraîche, the rest of the stock, and the salt, pepper, and lemon juice.
  12. Press SAUTÉ; simmer the mixture to boil.
  13. Divide among serving plates/bowls.
  14. Serve warm.

Note: If you like vegetable cream soup and are not too fond of asparagus, you can replace them with your favorite or even a combination

Also, if you are not able to find crème fraîche at your grocery store, you can substitute it with heavy cream.

This recipe is from Sarah Spencer’s cookbook: Soups and Stews Instant Pot Cookbook – Quick and Easy Pressure Cooker Soups and Stew Recipes

 

Bonus Recipe! Panera’s Copycat Broccoli Cheddar Soup

 No need to spend money at your nearest Panera, this copycat alternative will make both your tummy and wallet happy.

Serves: 8 – Preparation Time: 15 minutes – Cooking Time: 50 minutes

Nutritional facts per serving: Calories 304, Total Fat 23 g, Carbs 11 g, Protein 14 g, Sodium 624 mg

Ingredients

  • 1 tablespoon butter
  • ½ onion, diced
  • ¼ cup melted butter
  • ¼ cup flour
  • 2 cups milk
  • 2 cups chicken stock
  • 1½ cup broccoli florets, diced
  • 1 cup carrots, cut into thin strips
  • 1 stalk celery, sliced
  • 2½ cups Cheddar cheese, grated
  • Salt and pepper, to taste

Preparation

  1. Melt 1 tablespoon of butter in a skillet and cook onion over medium heat for 5 minutes or until caramelized. Set aside.
  2. In a saucepan, mix melted butter and flour, then cook on medium-low heat. Add 1 or 2 tablespoons milk to the flour to prevent from burning. Cook for at least 3 minutes or until smooth.
  3. While stirring, gently pour the rest of the milk in with the flour. Mix in chicken stock. Simmer for 20 minutes or until thick and well blended. Toss in the broccoli, carrots, cooked onion, and celery. Cook for an additional 20 minutes or until the vegetables turn soft.
  4. Mix in cheese and stir until the cheese is completely melted. Season with salt and pepper, to taste.
  5. Transfer into individual bowls. Serve.

This recipe is from Lina Chang’s cookbook Copycat Recipes Making Restaurants’ Most Popular Recipes at Home

 

To download or print these recipes, click here

Fried Ice Cream

Book Name : Fried Ice Cream
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Serves 4 | Prep. time 4 to 6 minutes | Cooking time 5 minutes

Ingredients

  • 4 large scoops vanilla ice cream
  • 4 cups cornflakes, crushed
  • 2 eggs, beaten
  • ½ teaspoon cinnamon
  • Oil for cooking

Tortilla Bowls

  • 4 flour tortillas
  • 2 tablespoons butter
  • 2 tablespoons sugar
  • 1 teaspoon cinnamon

Topping

  • 1 cup whipped cream
  • 3 tablespoons dulce de leche or chocolate syrup (optional)

Directions
Ice Cream Balls

  1. Scoop the ice cream and shape it into round balls.
  2. Carefully place the ice cream balls on a baking sheet and freeze until firm.
  3. Combine the crushed cornflakes and cinnamon on a shallow plate.
  4. Beat the eggs in a small bowl.
  5. Take the ice cream balls out of the freezer and immediately roll them in the
    cornflake and cinnamon mixture.
  6. Dip the balls into the beaten egg and then into the cornflake mixture for a
    second coating.
  7. Place the coated ice cream balls back on the baking sheet and freeze
    overnight.
  8. In a deep fryer, heat oil to 375°F.
  9. Fry one scoop at a time for 8–10 seconds.

Tortilla Bowls

  1. Mix the sugar and cinnamon in a bowl and set aside.
  2. Preheat the oven to 400°F and grease a muffin tin with some butter.
  3. Microwave the tortillas for about 20–30 seconds.
  4. Lay each tortilla on a plate and brush with melted butter.
  5. Sprinkle the cinnamon sugar mixture on both sides of the tortillas.
  6. Place the tortillas in the prepared muffin tin.
  7. Poke the bottom with a fork and bake for about 15 minutes or until light brown.
  8. Transfer the balls to the tortilla cups.
  9. Top with whipped cream and drizzle with dulce de leche (or chocolate syrup).

Recipe is from Sarah Spencer’s Tex Mex Cooking: Easy Everyday Tex-Mex Recipes. Click on the cover or here to learn more.

To download and print this recipe, click here.

Dutch Oven Camping Recipes!

Book Name : Dutch Oven Camping Recipes!
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Mediterranean Chicken and Chickpea Stew

This quick stew is filling and flavorful, with a bright burst of lemon.

Serves 4

Ingredients

  • 1 pound boneless chicken breasts, cut in bite-sized pieces

Marinade

  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • ¼ cup lemon juice
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • ½ teaspoon oregano
  • ½ teaspoon red pepper flakes

Other ingredients

  • 1 large onion, diced
  • 1 (15-ounce) can diced tomatoes
  • 1 (15-ounce) can chickpeas, rinsed and drained

Directions

  1. At home, prepare the marinade and stir in the chicken. Leave it in the fridge for an hour, and then transfer it to the freezer.
  2. At the campsite, let the chicken thaw.
  3. In a 12-inch Dutch oven over 18 hot briquettes, heat the oil and sauté the chicken until it is browned.
  4. Add the onion and cook for another 3–4 minutes, until the onion begins to soften.
  5. Add the tomatoes and chickpeas.
  6. Cook until everything is heated through, about 15 minutes.

Turkey Chili

 A classic for campers when the weather is on the chilly side!

 Serves 6

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 garlic cloves
  • 2 pounds ground turkey
  • 1 (28-ounce) can plum tomatoes
  • 1 (24-ounce) can or jar tomato sauce
  • 1 (15-ounce) can kidney beans
  • 1 can (15-ounce) black beans

Spice mix to prepare at home

  • 2 tablespoons chili powder
  • ½ teaspoon onion powder
  • 1 teaspoon granulated garlic
  • 2 teaspoons smoked paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon cayenne, or to taste
  • 1 teaspoon salt
  • 1 teaspoon black pepper

Directions

  1. At home, mix the spices into a small bowl and transfer to an airtight container or resealable plastic bag.
  2. At the campsite, prepare the fire with charcoals. Place a Dutch oven over ¾ of the coals needed according to the oven’s size. Heat the oil.
  3. Add onion and garlic. Sauté until fragrant, about 1-2 minutes.
  4. Add ground turkey and cook, stirring occasionally, until well- and evenly browned, 4-6 minutes.
  5. Stir in plum tomatoes, tomato sauce, and beans.
  6. Add spices and continue stirring to blend.
  7. Cover, place ¼ of coals on the lid, and cook for 1½ to 2 hours. Have enough hot coal ready to keep the heat going.

S’mores Cake

 Can’t have too much S’mores on a camping trip! Here is a great cake version!

 Serves 8-10 – Prep. time 10 min. – Cooking time 10-15 min.

Ingredients

  • 1 whole angel food cake, torn into pieces
  • 6 (1.55-ounce) Hershey’s chocolate bar, broken into pieces
  • 2 (14-ounce) packages graham cracker squares, broken into pieces
  • ½ (24- or 28-ounce) pack jumbo marshmallows

Directions

  1. A 10-inch Dutch oven is recommended for this recipe.
  2. Combine the cake pieces, graham pieces, and half of the chocolate in the Dutch oven.
  3. Add the rest of the chocolate pieces on top of the mixture.
  4. Arrange marshmallows on top.
  5. Bake with a ring of 8 coals underneath and 15 coals on the lid, or at 350°F, checking every 5 minutes until marshmallows are melted and slightly browned, about 10 minutes.

 

Recipes are from Louise Davidson’s cookbook One-Pot Meals Camping Cookbook: Quick and Easy One-Pot Recipes for Soups, Stews, Pasta, Rice, Beans and More

 

To download or print the recipes, click here

Smoky Lamb and Pepper Stew

Book Name : Smoky Lamb and Pepper Stew
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This wholesome Spanish stew is quite tender and filling. It is made from many locally
sourced ingredients including Piquillo peppers and paprika. For the best experience,
serve it with crusty bread.

Serves 4 | Prep. time 8–10 minutes | Cooking time 90 minutes

Ingredients

  • 1¼ pounds lamb neck fillet, cut into bite-sized chunks and seasoned
  • ¾ pound potatoes, peeled and cut into small chunks
  • 1 teaspoon hot smoked paprika
  • Olive oil to taste
  • 2 cups chicken stock
  • 1 large onion, chopped
  • 2 cloves garlic, sliced
  • 1 (8-ounce) jar Piquillo peppers, drained
  • 1 (14-ounce) can cherry tomatoes
  • Handful flat-leaf parsley, chopped
  • Crusty bread to serve

Directions

  1. Heat olive oil over medium heat in a medium saucepan or skillet.
  2. Add the lamb and stir-cook until evenly brown. Set aside.
  3. Add the onion and garlic and stir-cook until softened and translucent.
  4. Mix in the stock, paprika, lamb, and tomatoes.
  5. Reduce heat to low and simmer for about 1 hour and 15 minutes until the lamb is
    tender, stirring occasionally.
  6. Mix in the peppers and potatoes and cook for 20 minutes until the potatoes are
    tender.
  7. Mix in the parsley and serve with crusty bread.

Recipe is from Sarah Spencer’s A Taste of Spain: Traditional Spanish Cooking Made Easy with Authentic Spanish Recipes. Click on the cover or here to learn more.

To download and print this recipe, click here.

Chicken Pizza on the BBQ with Memphis BBQ Sauce!

Book Name : Chicken Pizza on the BBQ with Memphis BBQ Sauce!
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BBQ Chicken Grilled Pizza

Pizza on the grill has a rustic flavor that can’t be matched by pizza baked in an oven. The lightly charred crust supports the smoky, rich toppings of this barbecue chicken pizza.

 Serves: 4-6

 Ingredients

Dough (makes 2 crusts)

  • 2¼ teaspoons active dry yeast (or one premeasured commercial package)
  • 1½ cups warm water
  • 3½ cups all-purpose or bread flour
  • 2 teaspoons salt
  • 1 teaspoon sugar
  • 2 tablespoons olive oil
  • 1 teaspoon rosemary
  • 1 teaspoon garlic powder

Topping

  • 2 cups leftover barbecue chicken, shredded
  • 1 cup Classic Memphis BBQ Sauce (see recipe)
  • ½ cup red onion, sliced
  • ½ cup tomatoes, diced
  • ½ red bell pepper, sliced in strips
  • ¾ crumbled blue cheese
  • 1 cup fresh mozzarella cheese
  • ½ cup fresh parmesan cheese
  • 1 tablespoon fresh cilantro

Directions

  1. To prepare the dough: Place warm water in a medium- to large-sized bowl. Sprinkle the water with the active dry yeast. Let sit for 5 minutes. The yeast should begin to dissolve. Stir lightly.
  2. Add the flour, salt, sugar, olive oil, rosemary, and garlic powder. If using a mixer with a dough hook attachment, mix on low speed until the dough is elastic, approximately 10 minutes. If you do not have a mixer, mix with hands and then knead until the dough has a smooth, elastic feel.
  3. Cover the dough with a damp towel or plastic wrap. Let sit for 1-1½ hours to rise. Keep the dough in a warm, not hot, place.
  4. Punch down the dough and remove it from the bowl. Divide into two equal portions. Cover the dough while you prepare the grill.
  5. To grill the pizza, the grill needs to be very hot. Clean and prepare the grill as usual. Bring the heat up to 400°F to 425°F.
  6. Flatten the dough and form it into two round or rectangular pizza crusts.
  7. Brush the grill with a little olive oil. Using a large spatula or pizza peel, place the dough on the grill. Sprinkling the dough with a little cornmeal will help prevent sticking.
  8. Close the grill and cook the dough for 2-3 minutes. Open the grill, flip the dough, and cook an additional 2-3 minutes on the other side.
  9. Remove the dough from the grill and transfer to a heatproof pizza stone. Brush the dough with barbecue sauce, then top with chicken, onions, tomatoes, red pepper, cheeses, and cilantro. Place the pizza back on the grill and cook for an additional 3-5 minutes, or until dough is thoroughly cooked, slightly brown and the cheese is melted.
  10. Remove from heat and let rest 5 minutes before serving.

Recipe from David Martin’s cookbook Let’s Grill Tennessee’s Best BBQ Recipes

Classic Memphis BBQ Sauce

This recipe represents the quintessential Memphis barbecue flavor. Both tangy and sweet, balanced by savory spices, this sauce will please a range of palettes.

Yields: approximately 2 cups

Ingredients

  • ½ cup brown sugar, packed
  • 2 tablespoons molasses
  • ¼ cup apple cider vinegar
  • 1 cup ketchup
  • ½ cup yellow mustard
  • 3 tablespoons Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon celery salt

Directions

  1. Begin by adding the brown sugar, molasses, and apple cider vinegar to a small saucepan. Heat over medium until sugar begins to dissolve.
  2. Add the remaining ingredients and increase heat to medium-high. Stir continuously until mixture boils. Make sure all the sugar is dissolved, and the ingredients are well blended.
  3. Reduce heat to low, cover, and let simmer for approximately 20 minutes. Stir occasionally.
  4. Remove sauce from the heat and stir one more time, making sure it’s well blended. Set aside and allow to cool slightly before use, or transfer to a covered jar and store in the refrigerator.

Recipe from David Martin’s cookbook Let’s Grill Tennessee’s Best BBQ Recipes

Keto-Friendly Pizza Crust

Makes two 12-inch crusts

Ingredients

  • 1 cup tapioca flour
  • ¼ cup coconut flour
  • 2 eggs
  • 1 cup water
  • Pinch sea salt
  • Olive oil as needed

Directions

  1. Preheat the oven to 400ºF
  2. In a mixing bowl, combine all the crust ingredients. Whisk until smooth.
  3. Place a 12-inch cast-iron skillet in the oven for about 10 minutes until it’s very hot.
  4. Coat lightly the bottom of the skillet with cooking spray to prevent the crust from sticking.
  5. Add half the crust mixture and cook on medium heat on the stovetop. The crust should start to bubble (just like when you cook a pancake)
  6. Turn over with a large spatula and let cook until it starts to become crispy and golden.
  7. Transfer to a pizza stone and make the second crust following the same steps.
  8. Preheat the grill to 400ºF.
  9. Garnish the pizza crusts as desired.
  10. Grill the pizza for 6-7 minutes or until the cheese has melted and the toppings are cook through. Move the pizza around to lower temperature area on the grill if you see that the pizza crust starts to burn too rapidly.

Note for the pizza to be completely keto-friendly, here is a barbecue sauce I use that taste great for the BBQ Chicken Pizza

Keto-Friendly BBQ Sauce

Ingredients

  • 2 (6-ounce) cans tomato paste
  • 1-1 ¼ cups water (more if needed)
  • ½ cup apple cider vinegar
  • ¼ cup erythritol powder
  • ½ medium-sized onion, diced thin
  • 1 teaspoon garlic powder
  • ¼ teaspoon cayenne pepper or more to taste
  • 1 teaspoon chili powder
  • 2 teaspoons smoked paprika
  • 1 teaspoon hickory liquid smoke
  • 2 tablespoons Worcestershire sauce
  • ½ teaspoon salt

Instructions

  1. Add all the ingredients to a saucepan, stir to combine, and bring to a boil on high heat.
  2. Reduce heat to medium-low and let simmer for 20-30 minutes or until the sauce thickens to your preferred consistency.
  3. Taste the sauce once it’s done and adjust seasoning.

To download and print the recipes, click here.

Baked Stuffed Burritos

Book Name : Baked Stuffed Burritos
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With a delicious beef stuffing, these burritos need to be baked on coals or a barbecue grill. A perfect dinner recipe that’s ready in almost no time.

Serves 4 | Prep. time 10 minutes | Cooking time 30 minutes

Ingredients

  • 4 big flour tortillas
  • 1 pound beef tenderloin
  • Salt and pepper to taste
  • 2 teaspoons Dijon mustard
  • 3 tablespoons olive oil
  • 1 (14-ounce) can white beans
  • 7 ounces shredded cheddar cheese
  • 1 teaspoon dried oregano
  • 1 cup cooked rice

Directions

At home

  1. Season the beef with salt and pepper and rub the Dijon mustard all over the meat.
  2. Warm the olive oil in a nonstick frying pan and cook the beef tenderloin for about 7–8 minutes on each side.
  3. Let cool completely and place in an airtight container. Refrigerate until ready to use.

At the campsite

  1. Prepare a barbecue grill.
  2. Fill each tortilla with some beans, cheddar cheese and rice.
  3. Cut the tenderloin into small strips and add some to each of the tortillas.
  4. Roll each tortilla into a burrito and wrap it tightly with aluminum foil.
  5. Place the burritos on the barbecue grill and cook for 15–20 minutes.
  6. Cut in half and serve.

Nutrition per serving

Calories 825, fat 39.1 g, carbs 63.7 g, sugar 1.6 g, protein 53 g, sodium 640 mg

Recipe is from Louise Davidsons’ Super Easy Camping Cookbook: 101 Quick and Simple Campsite Recipes. Click on the cover or here to learn more.

To download and print this recipe, click here.

Vintage Cocktail Recipes!

Book Name : Vintage Cocktail Recipes!
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Gimlet

The Gimlet was originally described in 1928 as “Gin, soda and a spot of lime”. It’s prepared from two parts gin and one part lime juice with a decoration of lime slices. This vintage gin drink can also be made with vodka, known as a vodka gimlet. A popular theory says that the drink derived its name from Sir Thomas Gimlette (1857–1943), British Royal Navy Surgeon.

 

Serves 1 | Prep. Time 5 minutes

Ingredients

  • 2 ounces gin
  • 1 ounce lime juice
  • 1 teaspoon confectioners’ sugar
  • Lime slices

Directions

  1. Fill a cocktail shaker ¾ full with ice cubes.
  2. One by one, pour in the gin and lime juice. Add the confectioners’ sugar last.
  3. Shake vigorously until condensation forms.
  4. Strain the mixture into a cocktail glass.
  5. Garnish with lime slices.

 

Greyhound

The Greyhound is a century-old cocktail prepared from grapefruit juice mixed with either gin or vodka. If the same drink is served with some salt on the rim of the glass, it is known as a Salty Dog. In 1930, Harry Craddock, a bartender and author, mentioned this vintage cocktail in his Savoy Cocktail Book. He wrote the ingredients to be gin, grapefruit juice and ice. In 1945, a similar recipe appeared in Harper’s Magazine with the name Greyhound.

 

Serves 1 | Prep. Time 5 minutes

Ingredients

  • 1½ ounces vodka
  • Grapefruit juice
  • Lime wheel to garnish

Directions

  1. Add the listed ingredients to a double rock glass filled with ice.
  2. Stir for 15–20 seconds.
  3. Garnish with a lime wheel.

 

Recipes are from Louise Davidson’s book Vintage Cocktails and Drinks Forgotten Cocktail and Retro Spirit Recipes for Home Mixologists

To download and print the recipes, click here

Strawberry and Coconut Ice Cream

Book Name : Strawberry and Coconut Ice Cream
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Makes about 4 cups (½ cup per serving)

Ingredients

3 cups strawberries, cut in halves
1 cup whole milk
¾ cup powdered sugar
1 teaspoon vanilla extract
1 ½ cups heavy cream
½ cup coconut milk

Directions

With an ice cream maker

  1. Freeze the ice cream maker bowl according to manufacturer instructions, usually 12 to 24 hours.
  2. In a high-speed blender, add the strawberries, milk, and powdered sugar.
  3. Blitz until you get a smooth and creamy mixture. Blend for about 3 minutes.
  4. Pour the mixture in a bowl and stir in the vanilla extract, coconut milk, and heavy cream. Mix until combined.
  5. Cover the mixture with plastic wrap and let the mixture cool in the refrigerator for at least 2 to 12 hours.
  6. Pull out the ice cream mixture from the refrigerator and stir a few times.
  7. Install the frozen ice cream maker bowl and pour the mixture into the ice cream maker.
  8. Connect the machine and press ice cream and the start button.
  9. When the cycle is finished, transfer the ice cream to an airtight freezer-safe container or serve right away. The ice cream will be soft and creamy. If you like a harder texture, allow the ice cream to freeze for 2 hours or more before serving.

Without an ice cream maker

  1. In a high-speed blender, add the strawberries, milk, and powdered sugar.
  2. Blitz until you get a smooth and creamy mixture. Blend for about 3 minutes.
  3. Pour the mixture in a Pyrex or stainless steel 9×13-inch pan and stir in the vanilla extract, coconut milk, and heavy cream. Mix until combined.
  4. Place it in the freezer for 30 minutes. The edges should start freezing. Using an electric handheld mixer, beat the ice cream for 1 minute.
  5. Return to the freezer for another 30 minutes and beat again as before. Do this same step 4-5 times until the ice cream is hardened. If at any point, the ice cream is too hard to beat, place it in the refrigerator until it becomes soft enough to beat.
  6. Serve right away or transfer the ice cream to an airtight freezer-safe container.

Nutrition per Serving

Calories 386, fat 26 g, carbs 37 g, sugar 32 g, protein 4 g, sodium 47 mg

Recipe is from Louise Davidsons’ Ice Cream Cookbook: Homemade Ice Cream, Gelato, Sherbet, and Frozen Yogurt Recipes With and Without Ice Cream Maker. Click on the cover or here to learn more.

Homemade Ice Cream, Gelato, Sherbet, and Frozen Yogurt Recipes With and Without Ice Cream Maker

To download and print this recipe, click here.

Mushroom Chicken and Pesto Zoodle Recipes

Book Name : Mushroom Chicken and Pesto Zoodle Recipes
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Mushroom Chicken

Serves 4 | Prep. time 10 minutes | Cooking time 20 minutes

Ingredients

  • 1 pound boneless, skinless chicken breasts
  • 1 tablespoon low-fat margarine
  • 10 ounces white button mushrooms, sliced
  • ¼ teaspoon pepper
  • ⅓ cup balsamic vinegar
  • ½ cup low sodium, fat-free chicken broth
  • 1 tablespoon olive oil
  • ¼ cup all-purpose flour

Directions

  1. Add the chicken breasts to a plastic bag and pound to flatten with your palm.
  2. Coat them evenly with flour.
  3. Grease a medium saucepan or skillet with some cooking spray and heat it over medium heat.
  4. Add the chicken breasts and brown evenly for 4–5 minutes each side. Set aside.
  5. Melt the margarine in the pan, add mushrooms and pepper, and stir-cook for 4–5 minutes until softened.
  6. Add the balsamic vinegar and boil the mixture until the sauce thickens.
  7. Cover and simmer over low heat for about 2 minutes.
  8. Add the chicken and simmer for 5 more minutes.
  9. Serve warm.

Nutrition (per serving)

Calories 240, fat 9 g, total carbs 12 g, sugar 4 g, Protein 27 g, sodium 150 mg

This recipe is from Madison Miller’s cookbook Diabetes Cookbook Quick and Easy Type 2 Diabetes Recipes.

 

 

Zoodle Pesto (Zucchini Noodle with Pesto Sauce)

 Serves 4 | Prep. time 10 minutes | Cooking time 2-5 minutes


Ingredients

  • 4 small zucchinis, spiralized
  • Pesto (See Pesto Recipe below)
  • 2 cups cherry tomatoes, washed, cut in half
  • 1–2 tablespoons olive or canola oil (optional)

Directions

  1. Dry the spiralized zucchini with paper towels.
  2. Optional (if you don’t want raw, crunchy noodles), heat oil in a skillet and sauté zucchini noodles for 2–5 minutes to desired doneness.
  3. Mix with pesto and top with cherry tomatoes.

Nutrition (per serving)

Calories 115, fat 7.1 g, carbs 11.1 g, protein 4.2 g, sodium 945 mg

Pesto Recipe

 Ingredients

  • 3½ cups packed basil leaves
  • ½ cup cilantro (or spinach)
  • ⅓ cup almonds, toasted (you may also use pine nuts or walnuts)
  • ⅓ cup grated parmesan cheese
  • 4 cloves garlic, roughly chopped
  • ⅓ cup olive oil

Directions

  1. Combine the pesto ingredients except for the olive oil in a blender and pulse. Gradually pour in the oil until a paste is formed (you want a thick paste as the moisture from the noodles will thin it down). Scrape down sides when needed.
  2. Combine the pesto sauce and zucchini.

These two recipes are from Sarah Spencer’s cookbook Spiralizer Cookbook Healthy Low-Carb Spiralizer Recipes.

 

To download or print these recipes, click here.

Old Fashioned Coffee Ice Cream

Book Name : Old Fashioned Coffee Ice Cream
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Makes about 4 cups (½ cup per serving)

Ingredients

1 ½ cups whole milk
¾ cup sugar
1 ½ cups whole coffee beans
1 ½ cups heavy cream (separate containers)
5 large egg yolks
½ teaspoon vanilla extract
¼ teaspoon instant espresso powder

Directions

With an ice cream maker

  1. Freeze the ice cream maker bowl according to manufacturer instructions, usually 12 to 24 hours.
  2. Meanwhile in a large saucepan, add the whole milk, sugar, whole coffee beans, and ½ cup of the heavy cream over medium heat. Bring the mixture to a soft simmer for about 10 to 12 minutes. Set aside.
  3. Whisk until sugar is completely dissolved. Set aside.
  4. In another saucepan, add the remaining 1 cup of heavy cream over medium heat. Bring the mixture to a soft simmer for about 10 to 12 minutes. Set aside.
  5. In a medium bowl, pour in the egg yolks and whisk. While stirring constantly, pour in the heated 1 cup of heavy cream slowly to temper the egg yolks.
  6. Heat the egg yolks and cream mixture back into the separate saucepan while whisking constantly until the mixture starts to thicken.
  7. Combine the two mixtures into one clean bowl. Whisk the mixture until well incorporated.
  8. Pour the mixture into a bowl, preferably with a spot, over a fine-mesh sieve to strain all the coffee beans and coffee bean sediments.
  9. Add the vanilla extract and espresso powder into the mixture. Whisk again until the mixture is well combined. Let the whole mixture cool at room temperature.
  10. Cover the mixture with plastic wrap and let the mixture cool in the refrigerator for at least 2 to 12 hours.
  11. Pull out the ice cream mixture from the refrigerator and stir a few times.
  12. Install the frozen ice cream maker bowl and pour the mixture into the ice cream maker.
  13. Connect the machine and press ice cream and the start button.
  14. When the cycle is finished, transfer the ice cream to an airtight freezer-safe container or serve right away. The ice cream will be soft and creamy. If you like a harder texture, allow the ice cream to freeze for 2 hours or more before serving.

Without an ice cream maker

  1. In a large saucepan, add the whole milk, sugar, whole coffee beans, and ½ cup of the heavy cream over medium heat. Bring the mixture to a soft simmer for about 10 to 12 minutes. Set aside.
  2. Whisk until sugar is completely dissolved. Set aside.
  3. In another saucepan, add the remaining 1 cup of heavy cream over medium heat. Bring the mixture to a soft simmer for about 10 to 12 minutes. Set aside.
  4. In a medium bowl, pour in the egg yolks and whisk. While stirring constantly, pour in the heated 1 cup of heavy cream slowly to temper the egg yolks.
  5. Heat the egg yolks and cream mixture back into the separate saucepan while whisking constantly until the mixture starts to thicken.
  6. Combine the two mixtures into one clean bowl. Whisk the mixture until well incorporated.
  7. Pour the mixture into a bowl, preferably with a spot, over a fine-mesh sieve to strain all the coffee beans and coffee bean sediments.
  8. Add the vanilla extract and espresso powder into the mixture. Whisk again until the mixture is well combined. Let the whole mixture cool at room temperature.
  9. Pour the mixture in a Pyrex or stainless steel 9×13-inch pan. And place in the freezer for 30 minutes. The edges should start freezing. Using an electric handheld mixer, beat the ice cream for 1 minute.
  10. Return to the freezer for another 30 minutes and beat again as before. Do this same step 4-5 times until the ice cream is hardened. If at any point, the ice cream is too hard to beat, place it in the refrigerator until it becomes soft enough to beat.
  11. Serve right away or transfer the ice cream to an airtight freezer-safe container.

Nutrition per Serving

Calories 420, fat 25 g, carbs 44 g, sugar 43 g, protein 7 g, sodium 64 mg

Recipe is from Louise Davidsons’ Ice Cream Cookbook: Homemade Ice Cream, Gelato, Sherbet, and Frozen Yogurt Recipes With and Without Ice Cream Maker. Click on the cover or here to learn more.

Homemade Ice Cream, Gelato, Sherbet, and Frozen Yogurt Recipes With and Without Ice Cream Maker

To download and print this recipe, click here.

 

Copycat Recipes: Cocktail, Ribs, and Key Lime Pie!

Book Name : Copycat Recipes: Cocktail, Ribs, and Key Lime Pie!
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TGI Friday’s Copycat Poinsettia Cocktail

Bring alive this TGI Friday’s cocktail specialty at home with both alcoholic and non-alcoholic options. This festive cranberry drink has an eye-catching red color that looks simply irresistible to sip all at once. It’s party time with this rocking Poinsettia Cocktail!

Serves 1 | Prep. time 5 minutes

Ingredients

With alcool

  • 3 ounces Champagne or sparkling dry white wine
  • 2 ounces cranberry juice
  • ½ ounce Cointreau

 Non-Alcoholic

  • 2 ounces cranberry juice
  • 3 ounces ginger ale
  • Lemon juice (optional)
  • Lemon slices and mint sprigs to garnish

Directions

With alcool

  1. Fill a Collins or rocks glass with ice.
  2. Add the champagne, Cointreau, and cranberry juice; stir.
  3. Add some lemon juice (optional).
  4. Decorate with mint sprigs and lemon slices.
  5. Serve chilled.

 Non-alcoholic

  1. Fill a Collins or rocks glass with ice.
  2. Add ginger ale and cranberry juice; stir.
  3. Add some lemon juice (optional).
  4. Decorate with mint sprigs and lemon slices.
  5. Serve chilled.

 This recipe is from Lina Chang’s Copycat Recipes Making Restaurants’ Most Popular Cocktails and Drinks at Home. Click here to learn more.

Jack Daniel’s Ribs from TGI Fridays

 This easy recipe produces melt-in-your-mouth tender ribs coated in a delicious Whiskey-flavored barbecue sauce all without having to slave over a hot a grill.

Serves: 4 – Preparation time 15 minutes – Cooking time 5 hours

Ingredients

  • 1 head garlic
  • 1 tablespoon olive oil
  • 1½ teaspoons paprika
  • ½ teaspoon salt
  • ¼ teaspoon dried thyme
  • ½ teaspoon ground black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon celery salt
  • ¼ teaspoon ground cayenne pepper
  • 2 racks baby back ribs
  • ½ cup water
  • 1 cup pineapple juice
  • ¼ cup teriyaki sauce
  • 1 tablespoon soy sauce
  • 1⅓ cups dark brown sugar
  • 3 tablespoons lemon juice
  • ¼ cup white onion, finely chopped
  • 2 tablespoons Jack Daniel’s whiskey
  • 1 heaping tablespoon pineapple, crushed
  • ¼ teaspoon cayenne pepper

Preparation

  1. Preheat oven to 300°F.
  2. Take garlic and chop off about ½ inches from the head. Take out paper-like outer layers then place in a small oven-safe bowl or ramekin. Pour olive oil on top and wrap in aluminum foil. Place in oven and bake for 1 hour. When ready, remove from oven and allow to cool. Squeeze out about garlic from roasted garlic head. Add roasted garlic in an airtight container and place in the refrigerator
  3. While the garlic is baking, prepare the spice rub by combining paprika, salt, thyme, pepper, garlic powder, onion powder, celery salt, and ground cayenne pepper in a bowl. Mix well. Evenly coat ribs with spice rub. Arrange ribs onto a baking sheet. Bake in the oven for about 2½ hours.
  4. Prepare the barbecue sauce by mixing water, pineapple juice, teriyaki sauce, soy sauce, and dark brown sugar in a pan. Bring to a boil while stirring from time to time. Once boiling, lower heat until mixture is just simmering.
  5. Add to pan 2 teaspoons of the roasted garlic, lemon juice, onion, whiskey, crushed pineapple, and cayenne pepper. Stir to combine well. Simmer for about 30 to 40 minutes until liquid is reduced by half.
  6. If desired, you can finish the ribs on the barbecue to have grilling marks and crisper ribs. Preheat grill to medium-high heat. Then, place ribs onto the grill and cook for about 2 to 4 minutes. Turn ribs over and grill for another 2 to 4 minutes.
  7. Transfer onto a serving plate. Spoon sauce over ribs. Serve.

This recipe is from Lina Chang’s cookbook Copycat Recipes Making Restaurants’ Most Popular Recipes at Home – Vol. 1 Click here to learn more!

 

Tommy Bahama’s Key Lime Pie

This refreshing dessert is the perfect end to a meal. Make some for family and friends for happy taste buds.

Serves 12 – Prep. time: 40 min – Cooking time: 50 min

 Ingredients

Pie

  • 10-inch graham cracker crust
  • 1 egg white
  • 2½ cups sweetened condensed milk
  • ¾ cup pasteurized egg yolk
  • 1 cup lime juice
  • 1 lime, zest
  • 1 lime, sliced into 8

White Chocolate Mousse Whipped Cream

  • 8 fluid ounces heavy cream
  • 3 tablespoons powdered sugar
  • ¼ teaspoon pure vanilla extract
  • ½ tablespoon white chocolate mousse instant mix

Preparation

  1. Preheat the oven to 350˚F while brushing the graham cracker crust with the egg white. Cover the crust completely before placing it in the oven to bake for 5 minutes.
  2. Whip the egg yolk and condensed milk together until they are blended completely. Add the lime juice and zest to the mixture and continue whipping until the mixture is smooth.
  3. If you haven’t yet, remove the crust from the oven and let it cool. When the crust has cooled, add in the egg mixture and bake at 250˚F for 25 to 30 minutes.
  4. When the pie is cooked, place it on a cooling rack to cool. Then place it in the refrigerator for at least two hours.
  5. While waiting for the pie to cool, beat the first three whipped cream ingredients for two minutes (if using a hand mixer). When the mixture is smooth, add in the chocolate mousse and beat to stiff peaks.
  6. Remove the pie from the refrigerator, slice it into eight pieces, and garnish each with the white chocolate mousse whipped cream and a slice of lime. Serve.

This recipe is from Lina Chang’s cookbook Copycat Recipes Making Restaurants’ Most Popular Desserts at Home. Click here to learn more.

To download and print these recipes, click here

Cheddar’s Copycat Strawberry Lemonade

Book Name : Cheddar’s Copycat Strawberry Lemonade
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If you ask someone to name signature drinks at Cheddar’s, this spiked strawberry lemonade always makes the cut. This is a warm-weather special drink, typically served in an 18-ounce schooner glass. Make sure to thaw the strawberries before you measure, as that helps to mellow the tart juice from the lemon wedges.

Serves 1 | Prep. time 10 minutes

Ingredients

  • 6 ounces sweet-and-sour mix
  • 1½ ounces Tito’s vodka
  • Juice of 2 lemon wedges
  • ¼ cup frozen strawberries in syrup, thawed
  • Lemon wedge to garnish

Directions

  1. Fill an 18-ounce glass with ice.
  2. Add the ice from the glass, vodka, strawberries and syrup, sweet-and-sour mix, and lemon juice to a cocktail shaker.
  3. Shake vigorously until condensation forms.
  4. Pour the mixture into a cocktail glass.
  5. Garnish with a lemon wedge.

Recipe is from Lina Changs’ Copycat Recipes: Making Restaurant’s Most Popular Cocktails and Drinks at Home. Click on the cover or here to learn more.

To download and print this recipe, click here.

Decadent Mac & Cheese and Healthier Cauli & Cheese Recipes

Book Name : Decadent Mac & Cheese and Healthier Cauli & Cheese Recipes
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Decadent Mac & Cheese

This mac & cheese recipe will knock your socks off! It’s that gooood! It’s decadent, gooey and so cheesy. Adding bacon and a breadcrumb topping add layers of flavors that just makes it that much better. Don’t even think about calories on this, it would ruin your pleasure!

Serves 12 │ Prep time 30 minutes │Cooking time 30-35 minutes

Ingredients

  • 1 pound elbow macaroni
  • 1 tablespoon olive oil
  • 4-6 bacon strips
  • Butter or cooking spray to oil the casserole dish
  • Smoked or regular paprika for dusting (optional)

Crunchy topping

  • 1 ½ cups panko breadcrumbs
  • 4 tablespoons butter
  • ½ cup Parmesan cheese, shredded

Cheese sauce

  • 4 cups sharp cheddar cheese, shredded
  • 2 cups Swiss cheese, shredded, like Gruyere or Emmentaler
  • 6 tablespoons unsalted butter
  • ⅓ cup all-purpose flour
  • 3 cups whole milk
  • 1 cup heavy whipping cream
  • Salt and pepper to taste

Instructions

  1. Cook the macaroni according to the package instructions for the pasta to be al dente (still will a bit of a bite to it). Rinse, drain, and add pasta to a large bowl. Add 1 tablespoon of olive oil and stir to coat. Set aside.
  2. While the macaroni is cooking, cook the bacon in the microwave until it’s crispy, about 30-60 seconds per strip. Let cool down and cut into small pieces. Set aside

To make the crunchy topping

  1. Melt the butter in the microwave.
  2. Add the panko breadcrumbs and Parmesan cheese to a small bowl. Stir to combine.
  3. Add the melted butter and stir to combine well. Set aside.

To make the sauce

  1. Preheat oven to 350ºF and coat lightly with cooking spray or butter a 3 or 4-quart casserole dish and set aside.
  2. Mix the cheddar and Swiss cheeses in a bowl. Set aside.
  3. Melt butter in a deep large saucepan over medium-low heat. Add the flour and whisk slowly until bubbly, about 1-2 minutes. Slowly add the milk and heavy cream while continuously whisking until bubbles form, about 3-5 minutes
  4. Add two-third of the shredded cheeses gradually and whisk until smooth before adding more cheese. The sauce should thicken, be smooth and creamy, and be lump-free.
  5. Season to taste with salt and pepper and mixin the reserved bacon.
  6. Add the reserved macaroni and stir to coat well.
  7. Place macaroni cheesy mixture into the casserole dish. Add the remaining shredded cheese evenly on top. Cover with the remaining macaroni cheesy mixture.
  8. Evenly spread the panko topping over the mac and cheese. Dust with paprika to taste if desired.
  9. Place the casserole dish in the preheated oven, uncovered. Bake for 30-35 minutes, until bubbly and golden.

Note: To make it vegetarian, just omit the bacon.

 

Decadent Cauli & Cheese

If you want to feel a bit less guilty, try this healthier version where the pasta is replaced by cauliflower. It’s as decadent because of the richness of the cheese sauce and the bacon and the crunchy topping. Best of all, it’s keto-friendly!

Serves 8 │ Prep time 20 minutes │Cooking time 60-65 minutes

Ingredients

  • 2 medium-sized cauliflower heads, trimmed and cut into florets
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper
  • 8 bacon strips
  • Olive oil or coconut oil to grease the casserole dish
  • Smoked or regular paprika for dusting

 Crunchy topping

  • ½ cup pork rind panko crumbs
  • ½ cup Parmesan cheese, shredded
  • 2 tablespoons melted butter

Cheese sauce

  • 1 cup heavy whipping cream
  • 4 cups sharp cheddar cheese, shredded
  • 2 cups Swiss cheese, shredded, like Gruyere or Emmentaler
  • 6 ounces cream cheese, cubed
  • 1 teaspoon garlic powder
  • ½ teaspoon chili powder
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 375ºF and line a baking sheet with parchment paper or a silicone mat.
  2. Add the cauliflower florets to a large bowl. Add the olive oil and season to taste with salt and pepper. Mix to coat.
  3. Place the cauliflower evenly on the baking sheet. Bake in the oven for 40 minutes, tossing once or twice
  4. Remove from the oven and set aside to cool.
  5. While the cauliflower is baking, cook the bacon in the microwave until it’s crispy, about 30-60 seconds per strip. Let cool down and cut into small pieces. Set aside

To make the crunchy topping

  1. Mix the pork rind panko crumbs, the Parmesan cheese, and melted butter. Set aside.

 To make the sauce

  1. While the cauliflower is baking and bacon is cooked, start on the cheese sauce.
  2. Coat lightly with cooking spray or butter a 9×13-inch casserole dish and set aside.
  3. Mix the cheddar and Swiss cheeses in a bowl. Set aside.
  4. In a large and deep saucepan, warm the cream over medium heat until it simmers, about 3-4 minutes.
  5. Add the cream cheese and shredded cheeses gradually and whisk until smooth before adding more cheese. The sauce should thicken, be smooth and creamy, and be lump-free.
  6. Add the garlic powder and chili powder. Season to taste with salt and pepper.
  7. Add the cauliflower and reserved bacon. Stir to coat well.
  8. Place cauliflower cheesy mixture into the casserole dish.
  9. Evenly spread the crunchy topping on top and dust with paprika to taste if desired.
  10. Place in the preheated oven, uncovered. Bake for 15-20 minutes, until bubbly and golden

Note: To make it completely vegetarian, replace the pork rind by panko breadcrumbs and omit the bacon.

To download or print these recipes, click here

Irish Coffee

Bennigan’s Copycat Irish Coffee

Book Name : Bennigan’s Copycat Irish Coffee
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“Wow” is the word that usually comes out when people go to Bennigan’s and order this boozy Irish coffee for the first time. Crème de menthe and cherry added on top heighten the visual appeal of this coffee. The time is right to make a clone of this ultimate Irish coffee at home.

Serves 1 | Prep. time 10 minutes | Cooking time 10 minutes

Ingredients

  • ½ ounce Kahlua liqueur
  • 1 ounce Jameson Irish whiskey
  • Splash crème de menthe
  • Whipped cream
  • 10 ounces hot coffee
  • Maraschino cherry to garnish

Directions

  1. Add the whiskey and Kahlua to a coffee cup.
  2. Pour in the coffee.
  3. Add the whipped cream on top and splash with crème de menthe.
  4. Decorate with a cherry.
  5. Serve warm.

Recipe is from Lina Chang’s Copycat Recipes: Making Restaurant’s Most Popular Cocktails and Drinks at Home. Click on the cover or here to learn more.Making Restaurant's Most Popular Cocktails and Drinks at Home

To download and print this recipe, click here.

Backyard Barbecue Jerk Chicken

Book Name : Backyard Barbecue Jerk Chicken
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This recipe is from Jamaica and very popular in the Caribbeans. You do need to marinate the chicken for 8-12 hours, so plan accordingly. The spiciness of this chicken is perfect. You can add another Scotch bonnet pepper for even more spiciness! But beware, these little peppers are not to be underestimated!

 Serves 4-6

 Ingredients

  • 1 whole free-range chicken (about 5 pounds), cut into 10 pieces
  • Limes, for garnish
  • Green onions, sliced, for garnish

For the jerk marinade

  • 2 teaspoons allspice
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ onion
  • 8 cloves garlic or 1 whole head
  • 1 1-inch piece fresh ginger, sliced
  • 3 spring onions, sliced
  • 3 limes, juiced
  • Splash low-sodium soy sauce
  • ¼ cup extra-virgin olive oil, plus more for drizzling
  • Salt and fresh ground pepper
  • 6 sprigs fresh thyme, leaves picked
  • 1 Scotch bonnet pepper, halved, plus more to taste
  • ¼ cup packed light brown sugar

Directions

  1. Mix all the ingredients for the marinade in a food processor. Blend it until it becomes smooth.
  2. Use a big plastic bag that you can reseal, and put the chicken pieces in it. Pour the marinade in, and turn to coat the chicken. Seal the bag and refrigerate overnight (8-12 hours).
  3. Oil the barbecue grate with oil or use a barbecue-safe mat to prevent the chicken from sticking to the grate.
  4. Preheat your barbecue to medium-high heat. Grill each side of the chicken pieces until they are nicely browned and the chicken is cooked to a minimum internal temperature of 165⁰F, about 10-15 minutes per side.
  5. . Serve with sliced green onions and limes, if desired.

This recipe is from Sarah Spencer’s cookbook Best Backyard Barbecue Recipes from Around the World 100 Quick and Easy Grilling Recipes.

You can click on the cover or here to learn more

To download and print the recipe, click here.

 

 

 

 

 

 

 

 

 

 

4th of July Celebration Cake

Book Name : 4th of July Celebration Cake
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Serves 12 – Prep time 40 minutes – Cook time 30 minutes

Ingredients

Cake

  • 4 large eggs, separated
  • 1 pinch cream of tartar
  • 2 cups white sugar
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup milk, warmed
  • ¼ cup butter, at room temperature
  • 2 teaspoons pure vanilla extract
  • Butter or cooking spray for greasing pan

Filling and frosting

  • ½ cup blueberries
  • 3 cups fresh raspberries, divided
  • 2 cups whipping cream
  • 1-2 teaspoons pure vanilla extract (to taste)
  • ½ cups superfine sugar plus some more for the whipping cream

Directions

Cake

  1. Preheat oven to 350⁰F (175⁰C). Grease a 9×13-inch baking pan with cooking spray or butter.
  2. Install the whisk attachment to the electric stand mixer and beat the egg whites and tartar cream on high speed until stiff peaks form, about 5 minutes. Place the egg whites in another bowl and set aside. Clean the mixing bowl for reuse.
  3. In the clean mixing bowl, beat egg yolks and sugar on medium speed for 10 minutes, until fluffy. Remove from the mixer.
  4. Fold in the egg whites with a spatula, spoonful by spoonful, until just combined.
  5. Fold in slowly the flour, baking powder, and salt. Avoid overmixing
  6. Return bowl to the mixer and mix in at slow speed the milk and vanilla until just combined, about 1 minute.
  7. Add the batter to the prepared pan.
  8. Bake in the oven for 25-30 minutes, or until a toothpick inserted in the middle of the cake comes out clean.
  9. Let cool and reverse cake on a wooden board or wired rack.

Filling and frosting

  1. Place the 2 cups of the raspberries in a bowl with ½ cup of superfine sugar.
  2. Stir together with a fork until well combine and the sugar has dissolved. Set aside.
  3. Prepare the whipped cream by beating the cream on high speed until thickened, about 4-5 minutes. Incorporate 1-2 tablespoons sugar and the vanilla to taste. Do not overmix.
  4. Once the cake has cooled completely, slice it horizontally.
  5. Place the bottom cake on a serving plate and spread the raspberry filling evenly on the bottom cake. Top with the remaining cake.
  6. Frost the cake with whipped cream. Decorate the cake by making an American flag with the blueberries and remaining raspberries.

Happy 4th of July!

To download and print the recipe, click here.

all dressed pizza

All –Dressed Party Pizza

Book Name : All –Dressed Party Pizza
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Popular around the world, pizzas are an easy go-to comfort food. This American version will please all.

Makes 2 12-inch pizzas | Prep. time 1 hour 15 minutes | Cooking time 5 minutes

Ingredients

  • 1 tablespoon active dry yeast
  • 1 teaspoon sugar
  • 1 ¼ cups warm water (110°F)
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 3 ½ cups all-purpose flour
  • 2 cups thick pizza sauce of your choice
  • 2 ½-3 cups mozzarella cheese, shredded

Toppings

  • ½ small red onion, sliced thinly
  • 1 small green pepper, julienned
  • 2–4 white mushrooms, sliced thinly
  • 1 cup sliced pepperoni
  • 2 cooked hot or mild Italian sausages, sliced

Directions

  1. Warm a mixing bowl under hot water, and in it, combine the yeast, sugar, and warm water. Let it sit for 5–10 min. to activate.
  2. Add the oil, salt, and flour, and mix well. Knead until smooth.
  3. Rinse out your bowl and coat it with oil. Place the dough inside, turning to coat. Cover and set it aside to rise, about 1 hour.
  4. Preheat the oven to 425°F.
  5. Punch down the dough and roll it out to two 12” circles, and place them on pizza pans. Cover them with pasta sauce, using only as much as you like.
  6. Top the sauce with the toppings you like, and cover with cheese.
  7. Bake for 20–25 min., until the dough is cooked through, and the cheese is melted.

Recipe is from Sarah Spencer’s Comfort Food: Favorite Cooked Recipes from Around the World. Click on the cover or here to learn more.

To download and print this recipe, click here.

Salads in Jar Recipes

Book Name : Salads in Jar Recipes
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Roast Beef and Potato Salad

Servings: 4

Ingredients

  • 7 ounces baby potatoes
  • 1 tablespoon olive oil
  • 8 roast beef slices
  • 8 ounces cherry tomatoes, halved
  • 2 cups salad leaves

Dressing

  • 1 tablespoon horseradish
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • 4 tablespoons olive oil

Preparation

  1. Preheat the oven to 350°F
  2. Put the baby potatoes on a baking sheet and generously drizzle olive oil to coat them. Place the sheet into the oven and cook for 25 mins, or until they are golden brown and tender in the center. Remove from the oven and let them cool completely.
  3. To make the dressing: Whisk together all the dressing ingredients until thoroughly mixed.
  4. Divide the dressing among 4 pint-sized jars, followed by a layer of potatoes.
  5. Next, add the roast beef, tomatoes, and salad leaves.
  6. Cover with the lids, and refrigerate.

Nutritional Facts (303 g per single serving)

Calories 461, Fats 37 g, Carbs 22 g, Protein 14 g, Sodium 532 mg

Peppery Egg and Tuna Salad

Servings: 2

Ingredients

  • 6 boiled eggs, chopped
  • 2/3 cup low-fat mayonnaise
  • ½ cup pickles, chopped
  • 1 can (6 ounces) tuna in water, drained
  • 2 cups arugula
  • ½ cup walnut, chopped
  • Salt and pepper, to taste

Preparation

  1. In a medium bowl, mash the boiled eggs together with the mayonnaise. Season with salt and pepper to taste. Divide the egg mixture evenly into 2 quart-sized mason jars.
  2. Finish off by layering the pickles, tuna, arugula, and walnuts
  3. Cover with the lids and refrigerate.

Nutritional Facts (360 g per single serving)

Calories 601, Fats 39 g, Carbs 27 g, Protein 42 g, Sodium 1044 mg

Ranch Chicken Pasta Salad

Servings: 2

Ingredients

  • 6 ounces cooked pasta shells
  • 6 ounces cooked chicken, chopped into bite-sized pieces
  • 1 red bell pepper, chopped
  • 2 cups baby spinach

Dressing

  • ½ cup Greek yogurt
  • ½ cup sour cream
  • 1 lemon, juiced
  • 2 tablespoons parsley, minced
  • 2 teaspoons fresh chives, minced
  • ½ teaspoon dried dill
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • Salt and pepper, to taste

Preparation

  1. To make the dressing: In a medium bowl, whisk together all the dressing ingredients until thoroughly mixed. Season with salt and pepper to taste.
  2. Toss the cooked pasta with the dressing.
  3. Divide the pasta between 2 quart-sized canning jars. Next, add the chicken and bell pepper, and finish it off with the spinach.
  4. Cover with lids and refrigerate until ready to eat.

Nutritional Facts (380 g per single serving)

Calories 415, Fats 10 g, Carbs 38 g, Protein 42 g, Sodium 160 mg

 

Italian Tortellini Salad

Servings: 4

Ingredients

  • 4 cups cherry tomatoes, halved
  • 1 red onion, chopped
  • 1 cup green olives, sliced
  • 4 ounces cheese tortellini
  • 1 cup salami, sliced
  • 4 ounces goat cheese
  • 4 cups arugula

Dressing

  • 1 teaspoon honey
  • ¾ cup olive oil
  • ¼ cup red wine vinegar
  • 2 tablespoons Parmesan cheese, grated
  • 1 tablespoon dried parsley

Preparation

  1. Bring a medium-sized pot of salted water to a boil. Cook the tortellini as per the package instructions. Drain the water, and rinse the pasta under cold water to stop it from overcooking. Set the tortellini aside in a clean bowl.
  2. To make the dressing: In a medium bowl, whisk together all the dressing ingredients until the olive oil is well incorporated. Spoon 3 tablespoons of the dressing into each of 4 quart-sized canning jars.
  3. Place the tomatoes on top of the dressing, followed by the onions, olives, tortellini, salami, goat cheese, and arugula.
  4. Cover with lids, and refrigerate.

Nutritional Facts (400 g per single serving)

Calories 758, Fats 65 g, Carbs 28 g, Protein 17 g, Sodium 1382 mg

 

 Black Bean and Corn Salad

Servings: 4

Ingredients

  • 2 avocados, cut into bite-sized pieces
  • 2 teaspoons lemon juice
  • 4 cups cherry tomatoes, halved
  • 1 red onion, diced
  • 2 cans (16 ounces) black beans, drained and rinsed
  • 8 ounces corn
  • 4 ounces pepper jack cheese, cut into bite-sized pieces
  • 4 cups romaine lettuce, chopped
  • ¼ cup cilantro, chopped

Dressing

  • 8 ounces salsa
  • 8 tablespoons plain Greek yogurt

Preparation

  1. Toss the avocado with the lemon juice, and set it aside.
  2. In each of 4 quart-sized jars, mix 2 ounces of salsa with 2 tablespoons of yogurt for the dressing.
  3. Next, layer the tomatoes, onions, black beans, corn, avocado, cheese, romaine, and cilantro, in that order.
  4. Store the jars in the refrigerator until you’re ready to eat.

Nutritional Facts (679 g per single serving)

Calories 506, Fats 20 g, Carbs 61 g, Protein 26 g, Sodium 905 mg

 

All the recipes are from Louise Davidson’s Salads in Jars Cookbook. Click here to get the book or on the cover.

To download and print the recipes, click here.

Salted Caramel Frappuccino!

Book Name : Salted Caramel Frappuccino!
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A yummy and decadent salted caramel Frappuccino like you have never tasted before. Super refreshing and easy to make.

Serves 1 | Prep time: 10 minutes

Ingredients

  • ½ cup brewed espresso, cold
  • 2 tablespoons caramel sauce
  • Pinch of salt
  • ½ cup milk
  • Ice cubes for serving
  • ¼ cup heavy whipping cream
  • 1 teaspoon powdered sugar

Directions

  1. Add the whipping cream and powdered sugar to a bowl and whip them with a hand mixer until stiff peaks form.
  2. Combine the espresso, caramel sauce, salt, and milk in a big glass.
  3. Add the ice cubes and mix thoroughly.
  4. Decorate the top of the glass with the whipped cream.
  5. Drizzle some extra caramel sauce on top.

Nutrition (per serving)

Calories 279, fat 13.7 g, carbs 36.4 g, sugar 8 g, protein 5.4 g, sodium 371 mg

Recipe from Sarah Spencer’s cookbook Coffee Recipes Hot and Cold Coffee and Espresso Beverages to Make at Home. Click on the cover or here to learn more.

To download and print this recipes, click here

Boston Cream Pie

Book Name : Boston Cream Pie
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No, it’s not a pie! It’s a vanilla cake with a rich custard in the middle and a creamy chocolate glaze on top. The cake is credited to French chef Sanzian who added it on the menu at the opening of the Parker House Hotel in Boston (now the Omni Parker House Hotel) in 1856! It was first named Chocolate Cream Pie or Parker House Chocolate Cream Pie, later it became known as the Boston cream pie. Boston cream pie is the official dessert of Massachuset.

 Serves 8–12 – Prep time 20 minutes – Cooking time 55–60 minutes

Ingredients

For the cream filling

  • 2 cups milk
  • ⅓ cup sugar, divided
  • 3 Tablespoons cornstarch
  • ¼ teaspoon salt
  • 2 large egg yolks
  • 2 Tablespoons butter
  • 1 teaspoon vanilla extract
  • 1 Tablespoon rum (optional)

For the cake batter

  • 1 cup sifted cake flour
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • 2 large eggs
  • 1 cup granulated sugar
  • 1½ teaspoons lemon juice
  • 6 Tablespoons hot water

Chocolate glaze

  • 3 ounces semisweet or bittersweet chocolate, chopped
  • 2 Tablespoons granulated sugar
  • 2 Tablespoons water
  • 3 Tablespoons unsalted butter, softened
  • ½ teaspoon vanilla extract

Directions

For the cream filling

  1. Pour milk into a heavy-bottomed saucepan and stir in 2 Tablespoons sugar. Heat over medium heat, with occasional stirring. As soon as bubbles begin to form at the edges, turn off the heat.
  2. In a separate bowl, combine the remaining sugar with the salt, cornstarch, and egg yolks. Mix thoroughly.
  3. Gradually stir in about ⅓ cup of the hot milk and then pour back into the remaining hot milk.
  4. Cook over boiling water or in a double boiler, stirring continuously until the mixture thickens.
  5. Add butter and remove from heat.
  6. Let cool slightly (about 10 minutes) and then stir in vanilla and rum (if using).
  7. Let cool.

For the cake

  1. Preheat oven to 350°F. Lightly grease two 8-inch round pans. Line the bottom with parchment paper, lightly grease again, and then dust lightly with flour.
  2. Sift flour, baking powder, and salt into a bowl. Set aside.
  3. Place eggs in a stand mixer bowl and beat at medium speed until thick and fluffy, about 10 minutes.
  4. Continue mixing while adding lemon juice and 2 Tablespoons of hot water at a time. Beat until the mixture is very thick.
  5. Turn off mixer and gradually fold in flour mixture until fully incorporated.
  6. Pour equal amounts of batter into the 2 round pans and bake until cake springs back when pressed lightly on the top (about 25–30 minutes).
  7. Remove from the oven and let cool for 10 minutes.
  8. Loosen and remove from pan. Place on a wire rack to cool completely.

To assemble

  1. Even out the cake, if needed, by cutting away any protruding parts.
  2. Spread the cream filling evenly over one layer and cover with the second layer. Any excess cream filling will keep for 2 days in the refrigerator.
  3. Refrigerate filled layers while preparing glaze.
  4. To prepare glaze, heat chocolate, sugar, and water over a double boiler to melt chocolate and dissolve the sugar. Remove from heat. Add butter and stir to blend well. Stir in vanilla. Let cool, stirring from time to time, until mixture thickens (about 15 minutes).
  5. Pour glaze over cake.
  6. Chill and serve. (Best served the day it is made. Will keep for 2 days when refrigerated.)

 

This recipe is from Louise Davidson’s cookbook American Dinner Cookbook. Click here to learn more

 

To download and print the recipe, click here

Woopie Pie Recipes: classic and Healthier

Book Name : Woopie Pie Recipes: classic and Healthier
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Classic Whoopie Pies

 Don’t even look at how many calories are in these! Just enjoy!

Serves 16 – Prep. time 15 min. – Cooking time 15 min.

Whoopie pies or moon pies, chocolate cake desserts filled with creamy frosting against wooden background

Ingredients

For the cookies

  • ½ cup unsalted butter
  • 1 cup brown sugar, packed
  • 1 teaspoon instant coffee
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 large egg
  • ½ cup cocoa powder
  • 2 cups all-purpose flour
  • 1 cup milk

For the frosting layer

  • 1 cup shortening
  • 1 cup confectioners sugar
  • 1 ⅓ cups marshmallow fluff
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract

 Directions

  1. Preheat the oven to 350°F and coat two baking sheets with cooking spray.
  2. In a mixing bowl, beat the butter with the sugar, coffee, baking powder, baking soda, and salt.
  3. Add the vanilla and eggs, and mix well Fold in the cocoa.
  4. Add the flour in increments, alternating with the milk.
  5. Using a ¼ cup measure, scoop the dough onto the prepared baking sheets, leaving lots of room between them.
  6. Bake the cakes for about 15 minutes, until they are firm to the touch. Cool them on the pan, but remove them carefully while they are still lukewarm.
  7. Beat the filling ingredients together until smooth. Divide it among half the cookies, spreading it on the flat side. Top with the other half of the cookies.

Nutrition per serving 

  • calories 390, fat 21 g, carbs 49 g, sugar 27 g, protein 7 g, sodium 260 mg

 

Healthier Whoopie Pies

 A healthier version full of the luscious flavors of the original! It will soon become a family’s favorite!

Serves 16 – Prep. time 15 min. – Cooking time 10 min.

Ingredients

For the cookies

  • ⅓ cup canola oil
  • ¾ cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 ½ cups white whole wheat flour
  • ⅓ cup unsweetened cocoa powder
  • ¾ teaspoon baking powder
  • ¾ teaspoon baking soda
  • ¾ cup skim milk

For the frosting layer

  • 4 ounces cream cheese
  • ¼ cup granulated sugar
  • 1 cup light whipped topping

Directions

  1. Preheat the oven to 350°F and coat two baking sheets with cooking spray.
  2. In a mixing bowl, beat the oil with the sugar until well combined. Add the egg and vanilla and mix well.
  3. In a separate bowl, combine the flour, cocoa, baking powder, and baking soda.
  4. Add the flour mixture to the wet ingredients in increments, alternating with the milk.
  5. Scoop the dough onto the prepared baking sheets, using about 2 tablespoons at a time, leaving lots of room between them.
  6. Bake the cakes for about 8–10 minutes, until they are firm to the touch. Cool them on the pan, but remove them carefully while they are still lukewarm.
  7. Beat the filling ingredients together until smooth. Divide it among half the cookies, spreading it on the flat side. Top with the other half of the cookies.

Nutrition per serving: 

  • calories 176, Fat 8.2 g, Carbs 27.1 g, Sugar 14.6 g, protein 3.2 g, sodium 116.6 mg

 

Recipes are from Louise Davidson Desserts Two Ways Favorite Dessert Recipes Made Two Ways Classic and Healthier. Click here to learn more

 

To download and print, click here

Charles’ Tex-Mex Fajitas Bowl…or Taco Recipe

Book Name : Charles’ Tex-Mex Fajitas Bowl…or Taco Recipe
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Serves 4 – Prep time 30-40 minutes – Cook time 30 minutes

 Ingredients

For the fajitas seasoning (makes 1/2 cup)

  • 2 tablespoons Chili powder
  • 2 teaspoons cumin
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons sea salt
  • 2 teaspoons black pepper
  • 2 tablespoons paprika
  • 1/4 teaspoon or more cayenne pepper
  • 2 teaspoons oregano

For the tomato and onion salsa

  • 1-2 Roma tomatoes, deseeded and diced
  • 1-2 tablespoons diced onions
  • Juice from 1/2 lime
  • 1 teaspoon olive oil
  • Salt and pepper to taste

For the guacamole

  • 2-3 medium ripe avocados, pitted and peeled
  • Juice of 1 lime
  • 2 tablespoons diced onions
  • 1 dash garlic powder or to taste
  • Salt and pepper to taste

For the chicken

  • 1 pound boneless chicken breasts, cut in thin strips
  • 2 bell peppers, deseeded and cut into strips
  • 1 Spanish onion or large red onion, half and sliced
  • 1-2 garlic cloves, minced
  • Olive oil
  • Salt and pepper to taste
  • 1 cup shredded Tex-Mex cheese
  • 3 cups cooked brown rice, about 3/4 cup per serving
  • Soft tortillas (if making tacos)
  • Cooked corn on the cub, cut into large chunk for serving (optional)

Directions

For the fajitas seasoning

  1. Mix all the seasoning ingredients in a small bowl. Store in an airtight container.

For the salsa

  1. In a bowl mix all the ingredients and set aside. Taste and adjust seasoning with salt and pepper.

For the guacamole

  1. In a bowl, add the flesh of the avocados. Mash them with a potato masher or fork until almost smooth
  2. Add the onions and garlic. Stir to combine.
  3. Season with salt and pepper to taste.

For the chicken and vegetables

  1. Place the chicken in a resealable bag such as a Ziplock or a shallow container
  2. Add 3 tablespoons of the fajitas seasoning. Coat the chicken with the seasoning well. Let marinate for 30 minutes or up to 2 hours in the refrigerator.
  3. In a cast-iron skillet grill or griddle, warm the olive oil, taking care of coating the pan evenly, over medium-high heat. Add the chicken strips and fry about 2 minutes per side until well cooked. Work in small batches, taking care of not overcrowding the pan. Transfer the cooked chicken to a plate and cover with foil to keep warm.
  4. In another non-stick skillet, warm 1 ½ tablespoons of olive oil over medium heat.
  5. Add onion and stir fry for 1 minute. Add minced garlic and peppers and continue stir-frying for 3-5 minutes, or until vegetables are tender. Season with salt and pepper to taste
  6. Transfer to a serving plate.

To assemble

  1. To serve, bring the warm rice, chicken, salsa, guacamole, and vegetables to the table and let everyone make their bowl according to their preferences.
  2. Typically, add the rice at the bottom of each bowl, then the vegetables, chicken strips, shredded Tex-Mex cheese, and top with tomato salsa and spoonfuls of guacamole evenly between 4 shallow bowls. Serve with corn on the cob and dig in!
  3. Alternatively, you can serve with soft tortillas and make tacos. Just cover the tortillas in foil and warm in the oven at 350⁰F for 10 minutes. To make each taco, add cheese, chicken, veggies, guacamole, and salsa and fold.

 

 

To download or print this recipe, click here

Butter Pecan Ice Cream Recipe with or without an Ice Cream Maker!

Book Name : Butter Pecan Ice Cream Recipe with or without an Ice Cream Maker!
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Summertime is here! It’s time to make some ice cream. This easy, creamy and so delicious butter pecan ice cream will have the kids and adults alike ask for more. You can easily make it with an ice cream maker but also without one. Both methods are detailed in the directions. Enjoy!

Ingredients

  • 1 cup pecans halves
  • ¼ cup butter*
  • 1 pinch
  • 1 ½ cups whole milk
  • 2 ½ cups heavy cream
  • 2 teaspoon pure vanilla extract

Directions

  1. In a medium-sized pan, melt the butter on low heat. Add the pecans and let the butter foam, stirring a few times. Let cook for 6-8 minutes. Using a slotted spoon, remove the pecans from the pan and place on a plate. Cover with plastic wrap and refrigerate until you are ready to make the ice cream.
  2. Using a whisk, mix the sugar, milk, and a pinch of salt in a bowl, preferably with a spout so it easy to pour the ice cream mixture. I use a large glass measuring cup. Whisk until the sugar is dissolved, about 2 minutes.
  3. Add the heavy cream and vanilla. Whisk to combine well.
  4. Cover with a plastic wrap and let the mixture cool in the refrigerator for at least 2 hours or overnight.

With an ice cream maker

  1. Freeze the ice cream maker bowl according to manufacturer instructions, usually 12 to 24 hours.
  2. Pull out the ice cream mixture from the refrigerator and whisk to mix it well.
  3. Pour the mixture into the ice cream machine.
  4. Connect the machine and press ice cream and the start button.
  5. About 5 minutes before then end of the churning process, add the pecans one by one into the ice cream and let it mixin with the ice cream.
  6. When the cycle is finished, transfer the ice cream to an airtight freezer-safe container or serve right away. The ice cream will be soft and creamy. If you like a harder texture, allow the ice cream to freeze for 2 hours or more before serving.

 

Without an ice cream maker

  1. Pour the mixture in a Pyrex or stainless steel 9×13-inch pan. And place in the freezer for 30 minutes. The edges should start freezing. Using an electric handheld mix, beat the ice cream for 1 minute to break up the cream and make it creamier.
  2. Return to the freezer for another 30 minutes and beat again as before. Do this same step 4-5 times until the ice cream is harder. If at any point, the ice cream is too hard to beat, place it in the refrigerator until it becomes soft enough to beat.
  3. In the last churning add the pecans before beating and beat the ice cream one last time the pecans will spread.
  4. Serve right away or transfer the ice cream to an airtight freezer-safe container.

* if using unsalted butter, add 1 teaspoon of kosher salt. If using salted butter, there is no need to add salt.

For more frozen dessert ideas, you can have a look at Louise Davidson’s cookbook Healthy Frozen Dessert Recipes: Ice Pops, Slushes, Sorbet, Treats on Sticks, Frozen Yogurt, Frozen drinks, Pies, Bars, Parfaits and More. Click here to learn more.

 

To download and print the recipe, click here

My Mom’s Favorite Cake! Perfect for Mother’s Day!

Book Name : My Mom’s Favorite Cake! Perfect for Mother’s Day!
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Coconut Layered Cake

Be ready to hit cake heaven with these layers of tropical coconut and whipped cream frosting. This recipe is sure to become a favorite with the crowd at any time of the year.

Makes 8-12 servings

Ingredients

Cake

  • Butter and flour for the baking pans
  • 3 cups all-purpose flour
  • ½ teaspoon salt
  • 2 ⅔ cups sugar
  • 1 ½ cups unsalted butter, softened
  • 1 cup milk
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 5 large eggs
  • ¾ cup sweetened shredded coconut (6 ounces)

Whipped cream frosting

  • ¼ cup powdered sugar
  • 2 cups whipping cream
  • ½ cup coconut flakes
  • 1 teaspoon coconut extract
  • 1 teaspoon vanilla extract

Topping

  • 1 cup sweetened shredded coconut, more if needed

Directions

  1. Preheat the oven to 400°F. Butter and flour 4 (8-inch) round cake pans.
  2. Beat the flour, sugar, butter, milk, baking powder, and salt together at medium speed with an electric mixer until well blended.
  3. Add the extracts and blend well.
  4. Gradually start adding the eggs, one at a time, beating until all the ingredients are blended.
  5. Stir in the ¾ cup of shredded coconut and pour the batter into the prepared 4 cake pans.
  6. Bake the cakes for 20 minutes, and then cool on wire racks 10 minutes before removing them from the pans.
  7. Reduce the oven temperature to 350°F and bake the 1 cup of shredded coconut in a single layer in a shallow pan, for 10 minutes or until toasted, stirring 2 or 3 times. Set the toasted coconut aside.
  8. Beat whipping cream on high speed until foamy, and slowly add the ½ cup of shredded coconut and vanilla extracts, and powdered sugar. continue beating the mixture until soft peaks start to form.
  9. When the cakes have cooled completely, spread the whipped cream frosting between the layers.
  10. Spread the remaining frosting on the top and sides of the cake, and carefully press the shredded coconut into the frosting.
  11. Keep chilled until ready to serve.

The recipe is taken from Louise Davidsonr’s cookbook Soulful Southern Cooking: Favorite Southern Comfort Food Recipes.

To download and print the recipe, click here

 

Parmesan Chicken Chaffle Recipe

Book Name : Parmesan Chicken Chaffle Recipe
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Juicy, tender, and crispy at the same time? Yes, this chicken parmesan chaffle recipe is everything you will need for a nutritious lunch.

Serves 4 | Prep time 5 minutes | Cooking time 5–7 minutes

Ingredients

Batter

  • 2 cups cooked shredded chicken breast
  • 4 eggs
  • 3 tablespoons tomato sauce
  • ¼ cup almond flour
  • Salt and pepper to taste
  • ½ teaspoon dried garlic
  • 1 cup grated parmesan cheese
  • 1 teaspoon dried oregano
  • 2 tablespoons cream cheese
  • 1 cup grated mozzarella cheese

Other

  • 2 tablespoons butter to brush the waffle maker
  • 1 cup tomato sauce

Directions

  1. Preheat the waffle maker.
  2. Add the chicken, eggs, almond flour, and tomato sauce to a bowl and season with salt and pepper and dried garlic.
  3. Mix everything with a fork and stir in the parmesan cheese, dried oregano, and cream cheese.
  4. Mix again until fully combined.
  5. Brush the heated waffle maker with butter and add a few tablespoons of the grated mozzarella cheese to create a crust for the chicken parmesan chaffle.
  6. Top with some of the batter. Add more mozzarella cheese on top.
  7. Close the lid and cook for about 5–7 minutes depending on your waffle maker.
  8. While the chaffle is cooking, warm the tomato sauce in the microwave or on the stovetop over medium heat.
  9. Repeat with the rest of the batter.
  10. Serve with tomato sauce on top.

Nutrition (per serving)

Calories 361, fat 24.3 g, carbs 5.0 g, sugar 1.8 g, protein 32.1 g, sodium 592 mg

This recipe is from Sarah Spencer’s cookbook Keto Chaffles Quick and Easy Ketogenic Diet Low-Carb Waffle Recipes.

To learn more, click here or on the cover

 

To download and print the recipe, click here

 

 

Cinnabon’s Classic Cinnamon Rolls Copycat Recipe!

Book Name : Cinnabon’s Classic Cinnamon Rolls Copycat Recipe!
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Talking about favorite comfort foods, what’s better than a Cinnabon cinnamon roll? This copycat recipe is easy to make and costs a lot less than your favorite café rolls.

Serves: 12 – Preparation Time: 2 hours 45 minutes – Cooking Time: 15 minutes

Ingredients

Dough

  1. 1 cup warm milk, about 110 °F
  2. 2 eggs, lightly mixed
  3. ⅓ cup margarine, melted and cooled
  4. 4½ cups white bread flour
  5. 1 teaspoon salt
  6. ½ cup white sugar
  7. 1 tablespoon all-purpose flour
  8. 2½ teaspoons rapid rising yeast
  9. Butter for greasing

Cinnamon filling

  • 1 cup brown sugar
  • 2½ tablespoons cinnamon, ground
  • ⅓ cup butter, softened

Frosting

  • 3 ounces cream cheese, softened
  • ¼ cup butter, softened
  • 1½ cups powdered sugar
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon salt

Preparation

Choose the method you prefer to make the dough: with a bread machine, with an electric stand mixer, or manually by hands.

Preparing the dough with a bread machine

  1. Arrange dough ingredients in the bread machine pan following the manufacturer’s instructions. Select the dough cycle and press Start. Once the cycle is done, let the dough rest in the bread machine until it has doubled in size if it has not reached this during the cycle.

 Preparing the dough with a stand mixer

  1. Add all the dough ingredients in the bowl. Install the hook attachment to the mixer. Start to mix the dough at the lowest speed for about 10 minutes, or more until the dough becomes elastic and smooth.
  2. Transfer the dough to a clean working surface sprinkled with flour. With the hands form a ball. Place a clean kitchen towel in a bowl. Sprinkle generously with flour. Place the ball in the bowl on the towel and cover with another clean kitchen towel or plastic wrap. Place the bowl in a warm area, away from any draught. Let proof until the dough doubles in size, about 40-60 minutes.

 Preparing the dough by hands

  1. Add all the dough ingredients in the bowl. With a wooden spoon or a plastic scraper, work the dough to mix all the ingredients well.
  2. Once a dough ball forms, transfer to a clean working surface sprinkle with flour.
  3. Knead the dough for 10-15 minutes until the dough becomes elastic and smooth.
  4. With the hands form a ball. Place a clean kitchen towel in a bowl. Sprinkle generously with flour. Place the ball in the bowl on the towel and cover with another clean kitchen towel or plastic wrap. Place the bowl in a warm area, away from any draught. Let proof until the dough doubles in size, 40-60 minutes.

Making the cinnamon rolls

  1. Once the dough has reached twice its original size, transfer onto a clean working surface lightly sprinkled with flour. Cover, and set aside for 10 minutes.
  2. Mix brown sugar and cinnamon in a bowl and set aside.
  3. Flatten dough into a large rectangle, about 16 by 21 inches. Brush with ⅓ cup butter. Top with the sugar and cinnamon mixture. Roll dough onto itself in a roll and slice into 12 even pieces.
  4. Transfer slices onto a large baking sheet lined with parchment paper or well-greased with butter. Cover with a clean kitchen towel and let rest for 30 minutes or until the size has doubled.
  5. Preheat oven to 400 °F.
  6. Bake for 15 minutes or until lightly brown.
  7. While the buns are baking, make the frosting. Combine all frosting ingredients in a bowl. Mix until smooth.
  8. Remove rolls from the oven. Let rest for 5-10 minutes and coat each bun generously with frosting. Serve.

To download and print the recipe, click here

Recipe from Lina Chang’s cookbook Copycat Recipes Vol. 1 Making Restaurants’ Most Popular Recipes at Home

PF Chang’s Copycat Recipes!

Book Name : PF Chang’s Copycat Recipes!
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PF Chang’s Mongolian Beef

Mongolian beef is an Asian restaurant favorite and this recipe inspired by PF Chang’s is sure to please.

Serves 4–6 | Prep. time 15 minutes | Cooking time 10 minutes

Ingredients

  • 1 cup vegetable oil
  • 1½ pounds flank steak
  • ½ cup cornstarch
  • ¼ teaspoon red pepper flakes (optional)
  • 1 bunch green onions, diagonal cut into 2-inch pieces
  • Rice for serving

For the sauce

  • 1 tablespoon vegetable oil
  • 1–2 teaspoons ginger, minced
  • 1 tablespoon garlic, minced
  • ½ cup soy sauce
  • ½ cup water
  • ¾ cup dark brown sugar

Directions

  1. Prepare the sauce by heating the oil in a medium saucepan over medium-high heat. Add the ginger and garlic. Stir and cook for about 30 seconds.
  2. Add the soy sauce, water, and brown sugar. Bring mixture to a boil, then reduce heat slightly and allow to simmer until the sauce begins to thicken.
  3. Prepare steak by slicing it into ¼-inch slices, working against the grain to keep it tender. Place the cornstarch in a shallow dish, then dredge the sliced beef in the cornstarch to coat, shaking off any excess.
  4. While the beef sits, heat the oil in a skillet over medium-high heat. When hot, add the beef and cook for about 3 minutes or until brown and crisp. Make sure to cook on both sides.
  5. Remove the beef from the skillet and place on a plate. Drain the oil from the skillet and put the beef back in. Add the sauce and cook, stirring to make sure the beef is covered with sauce.
  6. Sprinkle in the red pepper flakes and green onions.
  7. Remove from heat and serve with rice.

PF Chang’s Spicy Green Beans

PF Chang’s Spicy Green Beans are a must-order side dish when visiting the restaurant. This recipe is a take on what you will find in the restaurant.

 

Serves 4–6 | Prep. time 5 minutes | Cooking time 5 minutes

Ingredients

  • 1–2 pounds green beans, trimmed and cut into 2-inch pieces
  • 2 green onions, thinly chopped
  • ½ -1 teaspoon red pepper flakes, more if you like it spicier
  • 4 cloves garlic, minced
  • 2 tablespoons sesame oil
  • ⅛ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon white granulated sugar
  • ¼ cup water
  • 1 teaspoon cornstarch

Directions

  1. In a mixing bowl, stir together the soy sauce, rice vinegar, sugar, water, cornstarch, salt and pepper. Set aside.
  2. In a large skillet or wok, heat the sesame oil over medium-high heat. After 30 seconds, add the garlic, green onions and 1 teaspoon of red pepper flakes. Cook and stir for about 30 seconds.
  3. After 30 seconds, add the green beans. Stir constantly until they are cooked through, then push them to the side of the pan. Pour the sauce you made earlier into the other side, stirring as you pour. Cook until the sauce boils, then stir the beans into the sauce, making sure they are all covered. Cook for another 30 seconds.

 

All recipes are from Lina Chang’s cookbook Copycat Recipes – Making PF Chang’s Panda Express & Pei Wei Most Popular Chinese Recipes at Home. To learn more, click here

 

 

 

 

 

 

 

 

To download and print the recipes, click here

 

Classic Jambalaya and Chocolate Chip Cookies Recipes

Book Name : Classic Jambalaya and Chocolate Chip Cookies Recipes
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Classic Jambalaya

If you are craving a New Orleans classic, this recipe for Jambalaya is the perfect option for you. This spicy rice is all you need to fill yourself to the brim. Treat your taste buds to deep flavors with this authentic Jambalaya recipe any time you want. After all, you just cannot resist the aroma of sautéed aromatic onion, celery, and peppers, with herbs, garlic, and spices.

Makes 4 servings

Ingredients

  • 1 pound chicken breast, diced
  • 2 tablespoons Creole seasoning*, divided
  • 2 tablespoons butter
  • ½ pound andouille sausages, sliced in ¼ inch slices (about 2-3 sausages)**
  • 1 medium-sized yellow onion, chopped
  • 1 green bell pepper, diced
  • 1 stalk celery, diced
  • 3 cloves of garlic, minced
  • 1 cup long-grain rice
  • ¾ teaspoon salt
  • ½ teaspoon black pepper each
  • 2 teaspoons hot sauce
  • 1 teaspoon Worcestershire sauce
  • 1 can diced tomatoes
  • 2 cups chicken or fish broth
  • 2 bay leaves
  • ½ pound raw shrimp, deveined
  • 4 green onions, thinly sliced, for garnish (optional)

Directions

  1. Place the chicken in a large bowl and sprinkle with 1 tablespoon of the Creole seasoning. Set it aside to rest.
  2. Place a large cast-iron skillet on medium-high heat and melt the butter.
  3. Cook the chicken and the sausages until browned, and drain excess fat.
  4. Reduce heat to medium-low. Add the bell pepper, garlic, onion, and celery, and cook for 4 minutes or until soft.
  5. Add the rice, and the remaining tablespoon of Creole seasoning, diced tomatoes, hot sauce, salt, black pepper, and Worcestershire sauce, and stir the mixture until it is thoroughly combined.
  6. Add the broth and bay leaves, and bring the mixture to a boil. Reduce the heat to medium-low, cover the pot, and allow it to simmer for 15 minutes. Give it a stir around the halfway point.
  7. Finally, add the shrimp, cover, and then allow the Jambalaya to simmer for another 10 minutes until the rice turns tender and is thoroughly cooked, and shrimp turned pink.
  8. Place in a serving dish and enjoy with a sprinkle of green onions, while it is still hot, if desired!

* if you don’t have creole spice on hands, it’s easy to make the blend at home: add and mix together  2 tablespoons garlic powder, 1 tablespoon onion powder, 1 tablespoon dry oregano, 1 tablespoon sea salt, 1 tablespoon dried thyme, 1 1/2 teaspoons paprika,1 tablespoon cayenne pepper (adjust with more or less according to taste), and 1 tablespoon black pepper. Store extra in an airtight container.

** if you cannot find andouille sausages, you can replace them with kielbasa sausages or any smoked sausages you prefer.

Cook’s note: you can easily double this recipe by using a Dutch oven instead of a skillet. Freeze extra for later use in airtight freezer-safe containers. It will keep up to 4 months in the freezer and up to 5 days if stored in the refrigerator.

This recipe is from Louise Davidson’s cookbook Soulful Southern Cooking: Favorite Southern Comfort Food Recipes

 

Click here to learn more

 

DoubleTree Signature Cookie Recipe

 

Makes 26 cookies

Ingredients

  • ½ pound butter, softened (2 sticks)
  • ¾ cup + 1 tablespoon granulated sugar
  • ¾ cup packed light brown sugar
  • 2 large eggs
  • 1 ¼ teaspoons vanilla extract
  • ¼ teaspoon freshly squeezed lemon juice
  • 2 ¼ cups flour
  • 1/2 cup rolled oats
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • Pinch cinnamon
  • 2 2/3 cups Nestle Tollhouse semi-sweet chocolate chips
  • 1 3/4 cups chopped walnuts

Directions

  1. Preheat oven to 300°F.
  2. Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes.
  3. Add eggs, vanilla, and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down bowl.
  4. With mixer on low speed, add flour, oats, baking soda, salt, and cinnamon, blending for about 45 seconds. Don’t overmix.
  5. Remove bowl from mixer and stir in chocolate chips and walnuts.
  6. Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper about 2 inches apart.
  7. Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft.
  8. Remove from oven and cool on baking sheet for about 1 hour.

Cook’s note: You can freeze the unbaked cookies, and there’s no need to thaw. Preheat oven to 300°F and place frozen cookies on parchment paper-lined baking sheet about 2 inches apart. Bake until edges are golden brown and center is still soft.

* Source: Doubletree hotels

To download and print the recipes, click here

Mom’s Banana Bread Recipe

Book Name : Mom’s Banana Bread Recipe
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This recipe makes 2 banana bread loaves that have a deep dark brown color and are incredibly moist. It will keep fresh at room temperature, covered with plastic wrap or airtight container, for about a week but it will never last this long! The darker your bananas are, the richer the flavor will be. So before throwing away dark bananas, try this recipe, it’s simply amazing.

 Makes 2 loaves I Prep time 10 minutes I Cooking time 2 hours 30 minutes

Pans needed: 2 bread loaf pans of 8 or 8.5 inches.

 Ingredients

  • 3 large  and very ripe bananas (or 4 smaller ones, black skin is best)
  • 3 ½ teaspoons baking soda
  • 1 pinch salt
  • 1 cup brown sugar, packed
  • 2 large eggs
  • 1 ½ cups all-purpose flour
  • ¼ cup vegetable oil
  • ½ cup sour milk (add milk and 1 tablespoon of white vinegar or lemon juice to make ½ cup)
  • Butter and flour for pans

Directions

  1. Preheat the oven to 275⁰F and place the oven rack in the middle position. Butter and lightly flour 2 bread loaf pans (8x 4×2 ½ or 8½x4½ x 2½ inches).
  2. In a large mixing bowl, add the peeled bananas and mash with a fork until smooth.
  3. Add all remaining ingredients and whisk until well blended and smooth.
  4. Pour half of the batter in the first prepared pan and the remaining in the other.
  5. Bake in the oven for 2 hours 30 minutes.
  6. Remove from the oven and pass a knife gently on the sides of each pan. Let rest reversed on a wired rack for 20 minutes and remove pan. The bread pan should be easy to remove. If not, reverse and gently pass a knife on the sides again, try to lift a bit of the bottom at the same time. Reverse on the wire rack again. Remove the pan. Reverse bread on a serving place. Slice and serve.

Note: I usually freeze a loaf. Wrap in plastic wrap and then in foil or place it in a freezer bag. It will keep fresh for up to 4 months. I usually write the date on it so to know how old it is.

To download and print the recipe, click here.

SOURDOUGH BREAD RECIPE

Book Name : SOURDOUGH BREAD RECIPE
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Makes 2 large loaves 

Total time: prep time 15-30 minutes, proof time 1: 3 hours, proof time 2: 3h30 at room temperature to overnight in the refrigerator, baking time 30-35 minutes

Ingredients

  • 850 grams bread flour*
  • 11 grams non-iodized salt
  • 340 grams starter
  • 490 grams water

* It is easier if you are just starting to make bread, it’s easier to use bread flour. If you don’t have any, you can make your own. For every cup of flour, remove 1 ½ teaspoons of flour and replace it by 1 ½ teaspoons of vital wheat gluten (available in most supermarkets in the baking aisle). You can also use different types of flour like a mix of white flour and whole-wheat flour. It depends on your preferences. I like to mix half and half.

Directions

  1. Measure your ingredients on a food scale and add to a large mixing bowl. If you are using an electric stand mixer, set it with the hook attachment.

Manual directions

  1. With a plastic scraper or wooden spoon, mix the dough until a ball form.
  2. Dust flour over a clean work surface for kneading.
  3. Knead the dough, taking care of not adding any additional flour. Your fingers will be sticky, but as you go on, it should become easier to handle. Knead until the dough become souple and smooth, about 15 to 20 minutes, depending on your technique and strength. It took me 20 minutes and I was going slowly.
  4. Use the stretch test to check if the dough is ready (take a small portion and stretch the dough between fingers). Split the dough in two and stretch out a piece, if the dough holds, is elastic, and doesn’t break easily means your dough is ready. If it tears apart easily, you need to continue your kneading.
  5. Make a ball with all the dough and let it rest, seam side up in a bowl. Dust top with flour. Cover with either a plastic wrap or a clean kitchen towel. Let rise for 3 hours.
  6. After 3 hours, turn the dough over onto the working surface that has been lightly floured. Cut the dough into two even pieces.
  7. Form the dough into the bread shape you want. The ball shape works best. To do it, bring over a side of the dough ball to the center of the ball, give it a slight turn and fold again. Repeat until you get a perfect dough boule.
  8. Turn the ball of dough over so the seam is now touching the working surface. Place the ball of dough away from you and gently pull it toward you. Turn it 90 degrees and push it to the starting point. Repeat a few times until the bottom looks smooth.
  9. If you have a proofing basket, dust it generously with flour, and gently place the ball of dough, seam-side up. Cover with a clean kitchen towel. You can also, cover a bowl with a clean kitchen towel, letting the extra material hanging on the sides, dust generously with flour and place the boule, seam-side up and bring over the kitchen towel excess to cover the boule completely. Repeat with the second dough piece. Let proof for 3 hours and 30 minutes. You can also decide to place it in the refrigerator and let it proof overnight, for about 12 hours.

Using an electric stand mixer

Follow the same steps except that instead of manually kneading your dough, let the mixer do the work. On low speed and the hook attachment, let the mixer knead the dough for about 10 minutes or until the dough becomes smooth and elastic. Do the stretch test with a piece of dough to see if it’s ready. Form the dough into a large ball. For the first proof, you can let it rise in your mixer bowl. Cover with plastic wrap or a clean kitchen towel. Continue with the instructions above.

Cooking with a Dutch oven

  1. You have several choices when cooking your bread. The Dutch oven method works best for me. Cut out a parchment paper that will fit the bottom of the Dutch oven and set aside.
  2. When you are ready to bake your bread, pre-heat the oven to 450⁰F (230⁰C) and add the Dutch oven in which you will cook the bread at the same time so it gets heated. Warm the Dutch oven for 15 minutes or so, until it’s very hot.
  3. In the meantime, turn the dough over onto the cut parchment paper. Cup the sides to redefine the shape if needed. Score the bread with a bread scorer, a sharp knife, or kitchen scissors. Make several indents (I made a giant H or X) as this will make it easier for the bread to expand and rise.
  4. Place the bread in the hot Dutch oven by holding the parchment paper and lowering gently in the Dutch oven without touching it. Cover with the lid.
  5. Place back in the oven and bake for 20 minutes. Remove the lid and continue baking for 10-15 minutes, or until the bread is golden brown and cooked through.

Cooking the bread with Pyrex casserole

  1. You can also use a Pyrex baking pan with a lid. It will not need to be heated first as for a Dutch oven. Butter the bottom of the pan and place the bread, seam down. Cover with lid in place in the preheated oven.
  2. Score the bread with a bread scorer, a sharp knife or some kitchen scissors
  3. Cover and bake for 20 minutes and remove the lid, continue baking for another 20-25 minutes or until bread is golden brown and cooked through.

Cooking the bread on a baking sheet

  1. You can also cook it on a baking sheet lined with parchment paper or a silicone mat. You will need to create humidity in your oven with this method but adding boiling water to a medium-sized saucepan that you will place in the back of the oven at the same time as your baking sheet. Bake the bread for 30 to 35 minutes, or until the bread is golden brown and cooked through.

Note: for best results, resist cutting your bread open when it’s just out of the oven. Let it cool for 15-20 minutes before slicing.

To print the recipe, click here to download the PDF file.  

Moroccan Chicken Pastilla

Book Name : Moroccan Chicken Pastilla
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Impress your family and friends with a flavorful Moroccan pie known as a Pastilla or Bastilla made with phyllo dough and a delicate chicken, egg, and almond filling infused with typical Moroccan spice combination of turmeric, saffron, cinnamon, and parsley and a touch of orange blossom water. Absolutely delightful!

Serves 6-8 | Prep. time 1 hours 45 minutes | Cooking time 30 minutes

Ingredients

Chicken filling

  • 1 cup parsley, finely chopped
  • 2 large onions, finely chopped
  • 1 whole chicken (about 2 pounds), cut into pieces
  • 1 teaspoon cinnamon powder
  • 1 teaspoon ginger powder
  • ¼ teaspoon turmeric powder
  • 2 tablespoons cooking oil
  • Large pinch saffron
  • ¼ teaspoon pepper
  • 1 teaspoon salt
  • 2 cups of water

 Egg filling

  • 6 eggs, lightly beaten

 Almond filling

  • ¼ pound powdered sugar
  • 10 ounces blanched almonds
  • ¼ teaspoon cinnamon powder
  • 2 tablespoons orange blossom water
  • Oil for frying

 Dough

  • Phyllo or Moroccan Warka dough
  • 1 egg yolk
  • ½ cup butter, melted
  • Powdered sugar and cinnamon for dusting

Directions

Chicken and Egg Filling

  1. Heat the oil in a medium saucepan or Dutch oven over medium heat.
  2. Add the onion, spices, and parsley; stir-cook until soft and fragrant.
  3. Add the chicken. Cover and cook for 10 minutes.
  4. Add enough water to make a thick sauce. Cover and cook for 25–30 minutes.
  5. Take the chicken out of the sauce. Let it cool down, then remove the bones and shred the meat.
  6. Add the eggs to the sauce and reduce heat to low. Cook for 10–15 minutes, stirring occasionally.

Almond Filling

  1. Heat the oil in a medium saucepan or skillet over medium heat.
  2. Add the almonds and stir-cook until they turn evenly brown.
  3. Drain the almonds over paper towels.
  4. In a food processor, blend the almonds with the cinnamon, powdered sugar, and orange blossom water.

Folding the Pastilla

  1. Grease a baking pan with melted butter.
  2. Fold the phyllo pastry in half. Arrange 3 layers in the center of the baking pan.
  3. Place additional folded sheets around the edges so that about ⅓ of them are hanging outside the pan.
  4. Brush the sheets with some melted butter. Add the egg mixture and top with 2 phyllo sheets. Brush them with more melted butter.
  5. Add the chicken and top with 2 layers of phyllo. Brush them with some melted butter.
  6. Add the almond mixture and top with 2 layers of phyllo. Brush them with some melted butter.
  7. Starting from the side, fold the phyllo dough. Brush on top with some melted butter and egg yolk mixture.
  8. Place 3–4 phyllo layers on top; tuck the layers in order to create a seal at the bottom of the pie.
  9. Brush on top with melted butter and egg yolk.
  10. Preheat the oven to 350°F.
  11. Bake for 20–30 minutes, until golden brown.
  12. Top with some cinnamon and powdered sugar. Serve warm.

 

Recipe from Sarah Spencer’s cookbook  A Taste of Morocco 

 

 

 

 

 

 

 

If you would like to print the recipe, please click here.

 

Best Basil Pesto Recipe Ever!

Book Name : Best Basil Pesto Recipe Ever!
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There are so many uses to pesto. You can add it naturally to pasta as the main source or for added flavors in a tomato sauce, but also to salad dressings, for sauce bases for chicken, or meat, fish, or seafood, to rice, to bread, and often in soups for added Mediterranean flavors. The uses are endless! It is so much better than store-bought! Best of all is that it takes only a few minutes to make.

Makes 1 to ¼ cups of fresh pesto

Ingredients

  • 2 packed cups fresh basil leaves
  • 3-4 tablespoons pine nut (you can roast them before for added flavor)
  • 2-3 garlic cloves, peeled
  • ½ cup freshly grated Parmesan Reggiano
  • Sea salt and freshly ground black pepper to taste
  • ⅓ or more extra virgin olive oil

Directions

  1. Add the basil, pine nuts, garlic, and parmesan cheese to a blender or food processor.
  2. Start processing and slowly pour the extra-virgin olive oil until I get the consistency you like. Blend until smooth.
  3. Taste and adjust seasoning with salt and pepper if needed.
  4. Store in an airtight glass container such as a Mason jar. It will keep fresh up to 14 days in the refrigerator. You can also freeze the pesto in ice cube trays and place in the freezer. When frozen, transfer to a Ziplock bag. It will stay fresh for 3-4 months.

If you would like to grow your own herbs indoor. I strongly recommend the Aerogarden products. I got one over the holidays and it’s brilliant! After only 25 days, it looked like this:

 

 

 

 

 

 

To check out this incredible planter, Click here to learn more

It comes with 6 pods of different herbs: Thai and Genovese basils, dill, flat-leaf parsley, thyme, and oregano. There is also a bottle of liquid nutrients you add to the water every 14 days. It was very easy to install and the instructions are quite clear. It took only a few minutes to get it going. The Aerogarden planter tells you when it’s time to add the nutrients or more water and you can adjust the height of the lamp. The LED lights automatically open and close at specific times to allows plants to maximize photosynthesis, resulting in rapid, natural growth and abundant harvests. How easy is that!

Have you seen the size of the basil leaves after only 25 days! It had enough basil leaves to make the recipe!

If you would like to check out a larger size, I really like this one as it can be part of your décor and it looks great. And of course, it’s more expansive as can double-up as a side table.

Click here to learn more

To read all about the Mediterranean diet and Madison’s Miller collection of Effortless Mediterranean cookbooks, just click here or just check out these four cookbooks. To learn more, just click on the links below.

To learn more, just click on the links below

Effortless Mediterranean Diet

Effortless Mediterranean Diet for Beginners Quick Start

Effortless Mediterranean Diet Cookbook Slow Cooker

Effortless Mediterranean Diet Cookbook Instant Pot

 

Happy cooking and planting!

 

 

 

 

 

 

Best Ever Hazelnut Toffee

Book Name : Best Ever Hazelnut Toffee
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This is my favorite recipe for an edible gift this holiday season. They are so good that I don’t even have the time to wrap them to give away to colleagues and friends! Best of all is that you can customize it to your personal tastes. You can use milk, white, or dark chocolate and for the nuts, I like hazelnuts but pecans, almonds, cashews, or walnuts work as well.

Ingredients

  • 1 ½ cups milk chocolate chips
  • ½ cup granulated sugar
  • ½ cup butter (1 stick)
  • 1 ½ cups chopped hazelnuts or other nuts you prefer
  • 2 tablespoons light corn syrup
  • 1 teaspoon vanilla
  • ½ teaspoon coarse sea salt, for sprinkling (optional)

Directions

  1. Line an 8×8 baking dish with foil (enough to cover the sides with extra) and coat it with melted butter or cooking spray.
  2. Melt the chocolate in the microwave and spread it in the pan. Chill the pan while you cook the candy.
  3. In a medium saucepan over medium heat, combine the sugar, butter, hazelnuts, and corn syrup. Cook, stirring while the butter melts, until it reaches a boil.
  4. Cook to 260°F, or until a drop of syrup in cold water forms a hardball.
  5. Remove the pot from the heat and stir in the vanilla.
  6. Quickly spread the mixture over the chocolate layer and sprinkle with salt.
  7. Chill until set, and then break it into serving pieces. Sprinkle with salt if desired.

Note: I often double the recipe and it’s best given in a tin lined with waxed paper.

This recipe is from Louise Davidson’s book Celebrate Christmas: 75 Sweet Treats Recipes for the Holidays.

 

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slow cooker soup recipes

No Fail Classic Butternut Squash Soup

Book Name : No Fail Classic Butternut Squash Soup
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Are you craving a rich, silky soup but don’t want to spend all day in the kitchen? This soup requires just a few steps and a total of thirty minutes of your time.

Prep Time: 10 minutes
Cook Time: 20 minutes
Serves: 4-6

Ingredients
1 3-lb butternut squash, peeled and cut into small cubes
2 tablespoons walnut oil
½ cup shallots, sliced
6 cups chicken stock
2 teaspoons nutmeg
1 teaspoon salt
1 teaspoon black pepper
Fresh cream for garnish, if desired

Directions

  1. Add the walnut oil to a stock pan and heat over medium. Reduce heat to medium-low and add the shallots and cook until soft and translucent, approximately 2-3 minutes.
  2. Add the butternut squash and the chicken stock and increase the heat to medium-high. Heat until boiling, then reduce heat to low and simmer for 15 minutes or until squash is soft. Season with the nutmeg, salt, and pepper.
  3. In batches, ladle the soup into a blender and puree until smooth. Return the pureed soup back to the pot and stir. Alternatively, you can use a blender stick and blend in the pot until smooth.
  4. Serve immediately in bowls garnished with a swirl of fresh cream.

A Louise Davidson recipe, from her book Thanksgiving Cookbook: Easy Stress-Free Holiday Recipes

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no flour no sugar diet

Strawberry Super Jam

Book Name : Strawberry Super Jam
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Yields 2–3 (½ pint) Jars
Prep. time 10–15 minutes
Cooking time 10–15 minutes

Ingredients
4 cups strawberries, mashed
2½ cups sugar
½ cup water
½ cup light corn syrup
2 tablespoons lemon juice
½ package (1¾ ounces) powdered fruit pectin

Directions

  1. In a deep saucepan or cooking pot, combine the berries, lemon juice, corn syrup and sugar. Set aside for 10 minutes.
  2. Add the water; stir the mixture. Mix in the pectin.
  3. Boil the mixture till thermometer reads 220°F; cook over high heat until firm and thick. Stir continually to prevent scorching.
  4. Pour the hot mixture into pre-sterilized jars directly or with a jar funnel. Keep headspace of ½ inch from the jar top.
  5. To remove tiny air bubbles, insert a nonmetallic spatula and stir the mixture gently.
  6. Wipe the sealing edges with a damp cloth. Close the jars with the lids and adjust the bands/rings to seal and prevent any leakage.
  7. Store in a cool, dry and dark place; you can also refrigerate for up to 3 weeks.

A Louise Davidson recipe, from her book Small Batch Jams & Preserves.


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Shrimp n’ Grits

Book Name : Shrimp n’ Grits
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Serves: 4
Preparation time: 15 minutes
Cooking time: 45 minutes

Ingredients

  • 1½ pounds medium shrimp, peeled, deveined, and halved
  • 1 lemon, juiced
  • Hot sauce to taste
  • 1½ cups stone ground corn grits (not quick-cooking)
  • 1½ teaspoons salt
  • 6 cups water
  • 1–2 tablespoons olive oil
  • 4 slices bacon, diced
  • 1 small onion, finely diced
  • ¼ green bell pepper, finely diced
  • 1 garlic clove, minced
  • ½ cup scallions, finely chopped
  • 2 tablespoons all-purpose flour
  • 1 cup chicken stock
  • 1½ tablespoons unsalted butter
  • 1 cup cheddar cheese, shredded

Preparation

  1. Put the shrimp in a bowl and add the lemon juice and a few dashes of hot sauce. Stir to coat and set aside.
  2. Place a large saucepan over high heat, add the water and salt, and bring to a boil. Gradually add the grits to the boiling water. Stir and reduce heat to low. Cover and let simmer for 35–40 minutes.
  3. When the grits are almost cooked, take a large skillet and warm the olive oil over medium heat. Sauté the diced onions for 1–2 minutes, until translucent. Add in the garlic, bacon, green pepper, and scallions and cook for 3–4 minutes. Add the flour and cook for 2–3 minutes. Add in the stock and shrimp and cook until the shrimp are cooked through and change color.
  4. When the grits are cooked and they have thickened, add the butter and cheese and stir to combine. Remove from the heat. Add a few dashes of the hot sauce, if desired. Stir a more few times.
  5. To serve, scoop the grits evenly into serving bowls and add the shrimp and sauce over the top.

Nutritional information per serving:

  • Calories: 360
  • Carbs: 21.1 g
  • Fat: 21.2 g
  • Protein: 23 g
  • Sodium: 1130 mg

A Louise Davidson recipe, from her book American Diner. Click on the link or the cover to learn more.

 

Chicken Fried Steak and Gravy

Book Name : Chicken Fried Steak and Gravy
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Serves: 4
Preparation time: 10 minutes
Cooking time: 20–25 minutes

Ingredients

General ingredients

  • 4 pieces beef steaks (about 6 ounces each)
  • ¾ teaspoon salt
  • ¾ teaspoon black pepper
  • 1 cup all-purpose flour
  • 2 large eggs
  • ½ cup milk
  • Oil, for frying

For gravy

  • 2 Tablespoons oil from fried chicken or butter
  • ¼ cup all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon black pepper, or to taste
  • 1 cup milk
  • 1 cup water

Directions

  1. 1. Prepare meat for frying. Dry steaks with paper towels and season with salt and pepper. Put flour on a plate. In a bowl, whisk together eggs and milk. Coat meat with flour, dip into egg mixture, and then coat with flour again.
  2. 2. Fry the meat. Heat oil, ¼ inch deep, in a skillet over medium heat. Fry steaks until golden brown (about 4 minutes on both sides, with internal temperature of 160°F). Remove from pan and drain over paper towels.
  3. 3. Prepare gravy. Melt butter (if using) over medium heat or drain off oil from skillet in excess of 2 Tablespoons. Add flour, salt and pepper and stir until smooth. Continue cooking until browned (about 3 minutes). Whisk in water and milk. Continue whisking until mixture comes to a boil. Cook until thickened.
  4. 4. Steaks and gravy can be served, if desired, with mashed potatoes, hash browns, biscuits or home fries and eggs, cooked vegetables, or a salad.

Nutritional information per serving:

  • Calories: 563
  • Carbs: 29 g
  • Fat: 28 g
  • Protein: 46 g
  • Sodium: 839 mg

A Louise Davidson recipe, from her book American Diner.

Cranberry Apple Pie

Book Name : Cranberry Apple Pie
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Serves: 12
Preparation time: 50 minutes
Cooking time: 3 hours

Ingredients

Filling ingredients

  • 6 Granny Smith apples, cored, peeled and diced
  • 1 ½ cups fresh cranberries
  • ¾ cup maple syrup
  • ½ tsp cinnamon
  • 1 pinch salt

Crust ingredients

  • 2 cups all-purpose flour
  • 2 tsp white sugar
  • ⅓ cup unsalted cold butter
  • ⅓ cup vegetables shortening, chilled, plus some more for greasing
  • 1 tsp salt
  • 6 tbsp ice water
  • 1 egg, lightly beaten with 1 tbsp of water

Preparation

  1. Mix the filling ingredients in a large mixing bowl until well combined. Set aside.
  2. Place the flour, sugar, and salt in a food processor. Add the water, butter, and shortening. Pulse until a ball of dough forms.
  3. Remove the dough from the food processor, and separate in two equal portions. Cover in plastic wrap. Place in the refrigerator for 60 minutes before rolling out.
  4. Grease generously a 9-inch pie dish.
  5. When the dough is well chilled, place it on a working surface lightly floured. Roll out the 2 dough balls into 2 thin circles of about 12 inches.
  6. Preheat the oven to 425ºF, and place the oven rack in the middle position.
  7. Place one of the rolled out dough circles in the greased pie dish. Brush some egg wash on top of the pie edges to help seal the top crust.
  8. Scoop the pie filling into the pie dish.
  9. For the top crust layer, use a very small star or snowflake (or any other holiday shape you prefer) cookie cutter to form a few vent holes.
  10. Place on the top of the filling. Brush the crust lightly with the egg wash. Press down on the edge of the pie to seal both crusts together. Trim the excess. Place the cut-out stars on the pie evenly, and brush lightly with the egg wash.
  11. Place the pie on a baking sheet in the preheated oven. Bake for 20 minutes. Reduce the oven heat to 375ºF, and continue baking for 45 minutes.
  12. Remove the pie from the oven, and let it cool down before serving on a wired rack.

Nutritional information per serving:

  • Calories: 329
  • Total fat: 12.3 g
  • Carbohydrates: 53.6 g
  • Dietary fibers: 2.3 g
  • Sugars: 28.6 g
  • Proteins: 2.9 g

A Sarah Spencer recipe, from her book Christmas Feast Cookbook.

 

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