Month: October 2023

Garlic Scape Pesto on Spinach Linguine
Make fresh pesto with garlic scapes and basil and serve it over spinach linguine and wilted spinach in this easy and flavorful recipe.

Bring a large pot of lightly salted water to a boil.

Cook linguine at a boil until tender yet firm to the bite about 11 minutes; drain.

While pasta boils process grape tomatoes Parmesan cheese garlic scapes olive oil basil leaves sun-dried tomatoes and lemon juice in a food processor until smooth; season with salt and pepper.

Prepare a large skillet with cooking spray and place over medium heat.

Cook spinach leaves in hot skillet until slightly wilted about 3 minutes; add drained linguine and pesto sauce.

Cook and stir to coat linguine is sauce and until everything is hot 2 to 3 minutes.

Cauliflower-Cheese Soup
This hearty soup is made with a roux-thickened milk base, cooked vegetables, and cheddar cheese.

In a large saucepan combine water cauliflower potatoes celery carrots and onion.

Boil for 5 to 10 minutes or until tender.

Set aside.

Melt butter in separate saucepan over medium heat.

Stir in flour and cook for 2 minutes.

Remove from heat and gradually stir in milk.

Return to heat and cook until thickened.

Stir in vegetables with cooking liquid and season with salt and pepper.

Stir in cheese until melted and remove from heat.

Make-Ahead Stuffing
A delectable, savory recipe for stuffing that can be made in advance and kept in the refrigerator for up to 3 days.

Melt butter in a large deep skillet over medium heat.

Add onion and celery; cook and stir until tender about 10 minutes.

Stir in bread crumbs salt poultry seasoning pepper thyme and sage until well mixed.

Stir in enough chicken broth to moisten.

Remove from the heat and let cook to room temperature.

Spoon into large resealable bags and refrigerate for up to 3 days.

Brian’s German Potato Salad
Bacon, onions, and celery seed flavor this rich, warm German potato salad.

Put the potatoes in a big pot and add salted water to cover them.

Bring to a boil; lower heat to medium-low; cover, and simmer for about 10 minutes, or until just tender.

Cut into 1/2-inch pieces, drain, and steam-dry for a few seconds before adding to a sizable mixing bowl.

In the meantime, in a large skillet over medium heat, stir the bacon and onion until the bacon fat has rendered and the onion is very tender but not browned, about 15 minutes.

Add the salt, sugar, and flour; cook for one minute.

Pour the vinegar in, bring to a simmer, and cook for about five minutes, or until it has slightly thickened.

Slow Cooker Cherry and Pineapple Delight
Cake mix is dumped into a slow cooker with crushed pineapple, walnuts, and cherry pie filling for this easy, sweet dessert.

Place cherry pie filling in the bottom of a slow cooker.

Place crushed pineapple on top.

Mix cake mix and butter together in a bowl.

Spread evenly over cherry and pineapple.

Sprinkle with walnuts.

Cover and cook on High for 1 1/2 to 2 hours or on Low for 3 to 4 hours.

Spoon into serving dishes and serve warm.

Spicy and Creamy Vegetable Soup
Spice up this Italian-inspired vegetable soup with canned tomatoes with hot chilies, and then smooth it out with a little bit of cream.

Heat 1 tablespoon olive oil in a large pot over medium heat; cook and stir onion carrot and celery until onion is translucent about 5 minutes.

Add garlic bay leaves parsley thyme rosemary and dill weed; cook until garlic is fragrant 1 to 2 minutes.

Pour water into onion mixture and bring to a boil.

Stir chicken base into the boiling water until dissolved 1 to 2 minutes.

Add tomatoes with green chiles potatoes and green beans; bring soup to a boil.

Reduce heat and simmer until potatoes are tender 10 to 15 minutes.

Real Homemade Bagels
A recipe for bagels that has the true taste and texture of bagels. Add coarse salt, sesame seeds, poppy seeds, onion flakes, or all of the above to the top!

Making bagels Fill the bowl of a stand mixer with water, flour, sugar, salt, vegetable oil, and yeast.

Attach the dough hook to the mixer.

Mix on low speed for about 8 minutes, or until dough is well-developed.

Cut off a piece of dough the size of a walnut to check that the gluten has fully developed.

Stretch the dough while flouring your fingers; if it tears as soon as you do, the dough needs more kneading.

A thin, translucent “windowpane” should form when the dough is fully developed.

Place the dough in a bowl that has been lightly oiled, cover it with plastic wrap, and cover it with a kitchen towel to let it rise for two hours.

Perfect Pot Stickers
Homemade pot stickers filled with pork, ginger, and cabbage are fried and steamed, then fried again until golden and crispy for a truly unique dumpling.

Place ground pork green onions garlic ginger 2 tablespoon plus 1 teaspoon soy sauce sesame oil and cayenne in a mixing bowl.

Top with chopped green cabbage.

Mix with fork until thoroughly combined.

Tamp down lightly; cover with plastic.

Refrigerate until chilled about an hour.

Hash Brown Casserole for the Slow Cooker
Even easier is the classic hash brown casserole side dish. Prepare in advance and begin cooking as soon as you need to. You can bring this dish to parties too.

In a large bowl stir together the sour cream cream of mushroom soup cheese onion salt and pepper.

Gradually mix in the hash browns until evenly coated.

Coat the inside of a slow cooker with cooking spray or butter.

Spoon the hashbrown mixture into the slow cooker.

Cover and cook on High for 1 1/2 hours then reduce heat to Low and cook for an additional 2 1/2 hours.

Tomato Chicken Skewers
This quick recipe is perfect for summer parties because it combines cherry tomatoes and cubed chicken breast with a sweet and savory sauce.

For 30 minutes, soak 8 wooden skewers in a bowl of cold water to stop them from burning while cooking.

In a big bowl, combine tomato paste, honey, Worcestershire sauce, and rosemary.

Stir in the chicken pieces to coat them completely.

Set the broiler on medium heat and place an oven rack about 6 inches from the heat source.

Cherry tomatoes and pieces of chicken are alternately threaded onto the skewers before being placed on a broiler rack.

Any leftover glaze should be spooned over and the chicken should be cooked under a hot, preheated broiler for 8 to 10 minutes, turning the chicken occasionally so that the juices don’t run pink at the bone.

When inserted close to the bone, an instant-read thermometer should register 165 degrees F.

(74 degrees C)