Homemade Poultry Seasoning
You don’t have to buy poultry seasoning. DIY by combining herbs and spices you probably have on hand. You could save money, and a trip to the store!
In a small bowl, combine the sage, marjoram, rosemary, nutmeg, and black pepper.
Get-Up-and-Go Muffins with Greek Yogurt, Oatmeal, and Blueberries
Oats and Greek yogurt in these blueberry muffins will help you feel satisfied throughout the morning. They’re perfect to grab and go for a quick breakfast.
Set the oven to 350 degrees Fahrenheit (175 degrees C).
Use paper liners or cooking spray to coat a muffin pan.
In a medium bowl, combine 2 cups flour, oats, baking soda, baking powder, and salt.
In a big bowl, combine Greek yogurt, eggs, applesauce, brown sugar, water, and vanilla extract.
To prevent blueberries from settling to the bottom of the muffins, toss them with 1 teaspoon of flour.
Greek yogurt mixture and flour mixture should be combined.
Add blueberries and fold.
Fill each cup in the muffin tin with 3/4 of the batter.
About 20 minutes should pass after a toothpick is inserted into the center of a muffin in a preheated oven.
Instant Pot Spicy Vegan Carrot Soup
With curry paste and cilantro as seasonings, this quick and simple creamy, dairy-free, and vegan carrot soup comes together in a matter of minutes.
In a multipurpose pressure cooker (like the Instant Pot®), combine the following ingredients: carrots, vegetable broth, coconut milk, onion, garlic, and curry paste.
Lock the lid by closing it.
Set the timer for 15 minutes while choosing high pressure in accordance with the manufacturer’s instructions.
Give the pressure 10 to 15 minutes to build.
In accordance with the manufacturer’s recommendations, release pressure using the natural-release technique.
ten to forty minutes.
Lock removed, lid removed.
Using an immersion blender, blend the soup for three minutes, or until it is creamy and smooth.
Serve in bowls and top with freshly chopped cilantro.
Moscow Mule Cocktail
With vodka, ginger beer, lime juice, and ice, this traditional Moscow mule recipe makes a cool and energizing party drink or summer cooler.
Pour vodka and lime juice into a mug; add ice cubes and ginger beer.
Stir to combine.
Foolproof Potato Latkes
To make these crispy latkes, combine all the ingredients in a food processor.
Place 1/4 of the potatoes onion eggs salt flour and baking powder in the bowl of a food processor; pulse several times until the vegetables are finely chopped.
Add remaining potatoes and pulse again until all potatoes are finely chopped and mixture is thoroughly combined.
Heat canola oil in a skillet over medium heat.
Scoop up about 1/3 cup of potato mixture at a time and place in skillet.
Fry latkes until brown and crisp on the bottom 2 to 3 minutes.
Flip and cook other sides until brown 2 to 3 minutes longer.
Repeat with remaining potato mixture replenishing oil as needed.
Serve hot.
Glazed Orange Spice Cookies
These sweet almond cookies are spiced with nutmeg, cinnamon, and cloves and topped with a sweet orange glaze.
Set the oven to 350 degrees Fahrenheit (175 degrees C).
Combine the salt, cinnamon, nutmeg, cloves, and flour with the baking powder.
Shortening and butter should be smoothed out using an electric mixer.
Beat while adding the sugar until combined.
Add the orange zest and chopped almonds together.
Stirring constantly, gradually add the flour mixture to the butter mixture.
Roll the cookie dough into a rectangle that is about 13 inches long on a surface that has been lightly dusted with flour.
Make 3 1/2-inch rectangles out of the dough using a fluted pastry wheel or a sharp paring knife.
Place the cookies on a baking sheet without any grease.
Authentic Chicken Adobo
A straightforward and filling Filipino dish is adobo. In this variation, chicken is slow-cooked with garlic and spices after being marinated in vinegar and soy sauce. Serve with steamed white rice.
Combine vinegar soy sauce1 head garlic bay leaves garlic powder black pepper and 1 1/2 teaspoons annatto powder in a large bowl.
Add chicken stir to coat with marinade cover and refrigerate for at least 4 hours.
Remove chicken from the marinade and pat dry.
Reserve the marinade.
Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat.
Cook chicken in the hot oil until browned about 4 minutes per side.
Remove skillet from heat.
Heat 1 tablespoon vegetable oil in a small skillet over medium heat.
Cook and stir 1 head garlic until browned about 3 minutes.
Add 1 1/2 teaspoons annatto powder; simmer for 3 minutes.
Egg Custard
This recipe for baked egg custard is a traditional comfort food that only requires a few basic ingredients to put together. an excellent sweet treat.
Preheat the oven to 325 degrees F (165 degrees C).
Whisk milk eggs sugar salt and vanilla together in a bowl until completely combined.
Pour egg mixture into 6 custard cups; sprinkle tops with nutmeg.
Place cups in a baking pan and fill the pan with enough hot water to reach halfway up the sides of the custard cups.
Bake in the preheated oven until custards are set about 1 hour.
Cool completely.
Chocolate Raspberry Blintzes
Slices of white bread replace pancakes in this quick and easy recipe for blintzes stuffed with berry cream cheese and Nutella spread.
Preheat oven to 350 degrees F (175 degrees C).
Mix cream cheese chocolate-hazelnut spread berry cream cheese milk and vanilla extract together in a bowl.
Pour melted butter into a shallow bowl.
Combine sugar and cinnamon in a separate shallow bowl.
Flatten bread slices out on a work surface.
Spread cream cheese mixture over each slice.
Roll up each slice.
Dip rolls in melted butter; coat with cinnamon sugar.
Arrange seam-side down in a baking dish.
Bake in the preheated oven until lightly golden 15 to 20 minutes.
Pina Colada Cake III
A moist cake that makes you think of the tropical drink it gets its name from.
Preheat oven to 350 degrees F ( 175 degrees C).
Grease and flour a 10 inch fluted or tube pan.
In large mixing bowl combine cake mix pudding mix 1/2 cup coconut creme 1/2 cup rum oil and eggs.
Beat with an electric mixer on medium speed for 2 minutes.
Stir in pineapple.
Pour into prepared pan.
Bake for 50 to 55 minutes.
Cool 10 minutes.
Remove from pan.
With a table knife or skewer poke holes about 1 inch apart in cake almost to bottom.
Combine remaining coconut creme and 2 tablespoons of rum.
Slowly spoon over the cake.
Chill thoroughly.
Store in refrigerator.