Rabbit Fricassee Cuban-Style
This Cuban dish is a staple in the family. Any type of meat can be substituted, but rabbit is the standard. Serve with salad and rice. Enjoy!
Place the rabbit pieces in a deep skillet or Dutch oven over medium heat along with the onion garlic and green pepper.
Season with saffron cumin salt pepper lemon juice and the bay leaf.
Pour the water over all.
Bring to a boil then simmer for 20 minutes.
Add the potatoes and cook for about 20 more minutes until tender.
Add the raisins capers white wine tomato sauce olives and olive oil.
Simmer for about 5 more minutes.
Finally stir in the peas and remove from the heat.
Turkey Zucchini Meatballs with Roasted Pepper Dipping Sauce
These incredibly moist and flavorful meatballs with a Greek influence are made with turkey, zucchini, olives, and feta.
Set the oven to 400 degrees Fahrenheit (200 degrees C).
In a sizable bowl, mix the Greek seasoning, feta cheese, olives, zucchini, egg, bread crumbs, and turkey.
Mix thoroughly and uniformly.
Using an ice cream scoop, shape the meat into balls, and set them on a baking sheet.
Bake for about 25 minutes, or until the center is no longer pink.
Greek yogurt, red pepper strips, lemon juice, olive oil, and garlic should be placed in a food processor while the meatballs are baking.
Pulse to thoroughly combine.
Add salt and pepper to taste.
Serve meatballs with dipping sauce.
Potato Breakfast Tacos
Potatoes, luncheon meat, tomato sauce, and seasonings are combined and placed in a warm flour tortilla in this recipe for breakfast tacos.
Heat oil in a large skillet over medium heat.
Add garlic powder onion powder chili powder ground cumin and red pepper flakes; stir until mixed.
Add potatoes; cook and stir until softened about 12 minutes.
Stir luncheon meat into the potato mixture; cook and stir until lightly browned about 5 minutes.
Stir in tomato sauce.
Remove from heat.
Heat tortillas in a toaster oven or conventional oven on warm setting until warmed about 2 minutes.
Place large spoonfuls of the potato mixture into warmed tortillas; season with salt and pepper.
Mac and Cheese Casserole with Imitation Crab
With the addition of imitation crab and seafood seasoning, a basic mac and cheese casserole is elevated.
Set the oven to 350 degrees Fahrenheit (175 degrees C).
Grease a 1 1/2-quart casserole dish very lightly.
Rotini should be cooked in a large pot of lightly salted water at a boil for 8 minutes or until tender but still firm to the bite.
Transfer to a big bowl after draining.
Including condensed soup Seafood seasoning with imitation cheddar cheese and crab milk Add pepper and cajun seasoning to the rotini and combine the ingredients.
Add to the casserole dish that has been prepared.
Spread evenly over the casserole mixture by combining the bread crumbs and melted butter in a small bowl until the crumbs are moist.
Cook for about 30 minutes in the preheated oven, or until the topping is bubbly.
Morning Energy Booster Smoothie
Prune juice, yogurt, berries, and flax seed are blended together creating an energy-boosting smoothie to start your day off right.
Pour prune juice into a blender.
Layer Greek yogurt spinach blueberries strawberries peach and flax seeds in the blender in this order.
Start blender on low speed and gradually increase speed until smoothie is well blended.
Delightful Japanese Pork and Leek Gyoza
These crunchy, juicy Japanese pork and leek gyoza are served with a tasty dipping sauce and are filled with succulently spiced pork.
For the dipping sauce, combine the soy sauce, rice vinegar, sesame oil, and chili sauce in a small mixing bowl.
In a sizable bowl, combine the pork, leeks, mushrooms, garlic, rice wine, soy sauce, ginger, salt, and pepper.
Well combine to create a uniform mixture.
In Chef John’s potful of post-Thanksgiving goodness, the flavor of the leftover turkey meat is absorbed by the rice and the broth.
Combine leftover turkey leg thigh and breast meat in a stockpot over high heat; add chicken broth and onion.
Bring to a boil reduce heat to medium-low and cover.
Simmer flipping turkey pieces over halfway until meat falls off the bone about 1 hour.
Transfer turkey pieces to a bowl and let cool until safe to handle.
Meanwhile bring broth to a boil and stir in rice.
Season with black pepper cayenne and salt.
Reduce heat to medium and let rice simmer until it starts to plump up about 10 minutes.
Pick turkey meat off the bone and chop into small pieces.
Stir into the rice adding more broth as needed.
Cook over medium-low heat until rice reaches desired tenderness 10 to 15 minutes.
Chocolate Caramel Cheesecake
A delicious chocolate cheesecake with a caramel-pecan layer layered between the crust and filling.
In a medium bowl combine graham cracker crumbs sugar and melted butter.
Mix well and press into the bottom and 1 inch up the sides of a 9 inch springform pan.
Pour on melted caramel/pecan mixture and chill for 30 minutes.
To make the Caramel Filling: In a small saucepan combine caramels and milk.
Cook over low heat stirring until smooth.
Stir in chopped pecans.
Preheat oven to 325 degrees F (165 degrees C).
Truffled Cauliflower Gratin
Chef John’s recipe for truffle cauliflower gratin gets its rich truffle flavor from truffled Pecorino cheese.
Set the oven to 425 degrees Fahrenheit (220 degrees C).
A 9×13-inch baking dish should be butter with 1 tablespoon of butter.
Over medium heat, melt the remaining 6 tablespoons of butter in a pan.
When the taste of the raw flour has been cooked off, about two to three minutes, whisk the flour into the butter.
Whisk milk into the flour mixture gradually.
Turn up the heat to medium-high; continue to cook and stir for 5 to 10 minutes, or until the mixture thickens and simmers.
As the cheese sauce thickens, stir in the salt, cayenne pepper, nutmeg, and pecorino cheese with truffle oil.
Cauliflower should be boiled in a large pot of salted water for six minutes or until just tender.
Drain the cauliflower, then transfer it to the prepared baking dish.
Best of All: Slow Cooker Beef Stew
This slow cooker beef stew, which combines the best elements of several recipes, will fill you up on a chilly night.
Whisk flour garlic salt and black pepper together in a small bowl; pour into a large resealable plastic bag.
Place stew beef in bag seal the bag and shake to coat beef to coat completely.
Heat olive oil in a large skillet over medium-high heat; saute coated beef in hot oil until browned on all sides about 10 minutes.
Stir onion into beef; saute until onion is softened 5 to 7 minutes.
Pour beef and onions into a slow cooker.