Ragout de Pattes de Cochon (Pork Shank and Meatball Stew)

Ragout de Pattes de Cochon (Pork Shank and Meatball Stew)

Ragout de Pattes de Cochon (Pork Shank and Meatball Stew)
It’s worth the effort to prepare this flavorful stew, which features spiced pork meatballs and shredded pork shank.

Mix sea salt 1/2 teaspoon cinnamon 1/4 teaspoon cloves 1/4 teaspoon black pepper nutmeg and garlic salt together in a bowl.

Rub salt mixture all over pork shanks.

Heat 2 tablespoons olive oil in a large saucepan.

Cook pork shanks in the hot oil until browned 2 to 3 minutes per side.

Pour in enough water to cover the shanks.

Stir in coarsely chopped onion and celery.

Bring to a boil; reduce heat and simmer until pork can be easily removed from the bones 2 to 3 hours.

Transfer pork shanks to a cutting board; shred pork.

Strain cooking liquid discarding bones onion and celery.

Pour strained liquid back into the saucepan.

Stir in shredded pork.

Cheese Tortellini with Walnut-Parsley Pesto

Cheese Tortellini with Walnut-Parsley Pesto

Cheese Tortellini with Walnut-Parsley Pesto
This cheese tortellini is served with a pesto made of fresh walnuts, Parmesan, and parsley.

Add walnuts, oil, and parsley.

In a food processor or blender, combine 3 tablespoons of Parmesan cheese with the garlic, salt, and pepper; process into a coarse puree.

Tortellini is added after the water has been added, stirred, and brought back to a boil in a big pot filled with lightly salted water.

Cook with the lid off, stirring occasionally, for 7 to 8 minutes, or until the tortellini float to the top and the filling is hot.

Tortellini should be drained while saving 1/2 cup cooking water.

Tortellini should be mixed with butter, walnut pesto, and 1/4 cup of the pasta water that was saved.

If the mixture seems dry, add more cooking water.

Add the final 1 tablespoon of Parmesan cheese and serve more to the table.

Nick’s Pepper Sauce (Sauce au Poivre)

Nick's Pepper Sauce (Sauce au Poivre)

Nick’s Pepper Sauce (Sauce au Poivre)
Black pepper sauce with shallots, also known as ‘sauce au poivre’, is a quick and easy topping for steak.

Melt 2 tablespoons butter in a saucepan over low heat.

Cook and stir shallots in hot butter until translucent about 5 minutes.

Add parsley and saute for 5 minutes; season with pepper and salt.

Carefully pour cognac over shallot mixture; cook and stir until flames have disappeared 2 to 3 minutes.

Add beef stock and bring to a boil; reduce heat add creme fraiche and simmer until sauce is slightly reduced about 5 minutes.

Stir 2 tablespoons butter into sauce until melted.

Maple-Ginger Chicken Thighs

Maple-Ginger Chicken Thighs

Maple-Ginger Chicken Thighs
Chicken thighs are baked in a ginger-flavored maple sauce in this easy recipe with just a few bold ingredients.

Set the oven to 350 degrees Fahrenheit (175 degrees C).

Grease a baking pan with a little olive oil.

In a bowl, mix maple syrup, soy sauce, ginger powder, garlic oil, sesame seeds, pepper, and cayenne.

In the baking dish, neatly arrange the chicken thighs.

On top of the chicken thighs, drizzle maple sauce.

To fully coat the thighs in sauce, turn them over using tongs or gloved hands.

Use aluminum foil to protect.

For 40 minutes, bake in the preheated oven.

Flip the thighs over and uncover the baking dish.

Bake the cake for another 15 minutes, or until an instant-read thermometer inserted in the center registers 200 degrees F (93 degrees C).

Repeat the turnover and add the parsley.

Before serving, allow to rest for ten minutes.

Midnight Snack Avocado Sandwich

Midnight Snack Avocado Sandwich

Midnight Snack Avocado Sandwich
This tasty, fast-and-easy sandwich is ideal as a midnight snack because it combines bacon, avocado, and sprouts.

Place the bacon in a large skillet and cook over medium-high heat turning occasionally until almost browned 2 to 3 minutes.

Add green onion to bacon; cook and stir until onion is soft and bacon is crisp 3 to 5 minutes more.

Spread mayonnaise on one side of each slice of toast.

Spread mashed avocado onto one side of one piece of toast.

Top avocado with tomato slices sprouts and bacon mixture; sprinkle with salt and black pepper.

Place remaining slice of toast on top.

Apple Bread

Apple Bread

Apple Bread
This quick bread features cinnamon, walnuts, and chunks of fresh apple.

Set oven to 300 degrees Fahrenheit (150 degrees C).

Cooking spray two loaf pans (8 1/2×4 1/2-inch loaf pans).

In a large bowl, combine the flour, baking soda, salt, walnuts, and apples.

In a small bowl, combine the cinnamon, sugar, and oil.

Add to the flour mixture and stir just until combined.

Divide the mixture equally among the prepared loaf pans.

Bake in a preheated oven for about 90 minutes, or until a toothpick inserted in the center comes out clean.

Before being removed to completely cool on a wire rack, let the food cool in the pans for 10 minutes.

Soy-Sesame Dressing

Soy-Sesame Dressing

Soy-Sesame Dressing
This dressing is excellent for a pasta salad in the Asian style. This dressing can be made ahead of time, but it should be added to the salad no later than 15 minutes before serving.

Blend each ingredient together thoroughly.

Fiesta Corn Tortilla Pizzas

Fiesta Corn Tortilla Pizzas

Fiesta Corn Tortilla Pizzas
Corn tortillas are lightly fried to make a crisp pizza crust in these fun Cinco de Mayo-inspired appetizers.

Heat refried beans in a microwave-safe bowl in the microwave on high until warmed through about 2 minutes stirring after 1 minute.

Spray both sides of each corn tortilla with cooking spray and arrange them on a wire rack.

Heat a non-stick skillet over medium-high heat.

Pan-fry one side of each tortilla until lightly browned about 3 minutes.

Return tortillas to wire rack browned sides up.

Spread a thin layer of refried beans onto the tortillas stopping about 1/2 inch from the edge.

Sprinkle Mexican cheese blend over refried beans.

Carefully transfer a tortilla pizza back to the skillet bean side up.

Lightly fry until cheese begins to melt about 1 minute more; return tortilla pizza to wire rack.

Repeat with remaining pizzas.

Personal Chicken Pot Pies

Personal Chicken Pot Pies

Personal Chicken Pot Pies
With a biscuit crust and a creamy chicken and vegetable filling, these muffin-sized personal chicken pot pies topped with melted Cheddar cheese are fun for the whole family.

Preheat the oven to 350 degrees F (175 degrees C).

Spray a 12-cup muffin tin with nonstick spray.

Spray the counter lightly with nonstick spray.

Flatten each unbaked biscuit into a 6- to 7-inch circle.

Cover with plastic wrap and let rest.

Combine chicken mixed vegetables and condensed soup in a bowl; mix well.

Season with salt and pepper.

Remove plastic wrap from dough and press each circle into the bottom and up the sides of each muffin cup.

Divide chicken mixture evenly between the dough cups.

Sprinkle grated Cheddar over the tops.

Bake in the preheated oven until hot and bubbly 15 to 18 minutes.

Ground Beef Chili with Beans

Ground Beef Chili with Beans

Ground Beef Chili with Beans
This delicious mix of ground beef, chorizo, beans, and vegetables in a hearty tomato base won a chili cook-off!

Pour tomatoes into a large stockpot over medium heat.

Heat a large skillet over medium-high heat.

Cook and stir ground beef in the hot skillet until browned and crumbly 5 to 7 minutes.

Drain and discard grease.

Transfer beef to the stockpot.

Cook and stir chorizo in the same hot skillet over medium-high heat until browned and crumbly 5 to 7 minutes.

Drain and discard grease.

Transfer chorizo to the stockpot.