Month: September 2024

Healthier Chicken Pot Pie IX
Made-from-scratch chicken pot pie just got healthier with more vegetables, low-fat milk, and less butter.

Preheat oven to 425 degrees F (220 degrees C).

Combine chicken carrots peas and celery in a saucepan.

Cover with water.

Boil until chicken is no longer pink in the middle and vegetables are fork tender about 15 minutes.

Remove from heat drain and set aside.

Cook and stir onions in butter in a saucepan over medium heat until soft and translucent about 5 minutes.

Stir in flour salt pepper and celery seed.

Slowly stir in chicken broth and milk.

Simmer over medium-low heat until thick about 5 minutes.

Stir in parsley and remove from heat.

Set aside.

Butternut Squash Casserole
This sweet custard-like casserole is topped with a vanilla wafer crust.

Set oven to 425 degrees Fahrenheit (220 degrees C).

Cook the butternut squash in the microwave for two to three minutes on high, or until it is soft.

Slice in half, remove the seeds, and chop.

Bring water in a big pot to a boil.

Cook the squash for about 15 minutes, or until it is tender.

Shake and drain.

3 cups of mashed butternut squash, white sugar, milk, vanilla extract, salt, flour, eggs, and 1/4 cup of melted margarine should be combined in a 9×13-inch casserole dish.

Bake for 45 minutes or until set in a preheated oven.

Chorizo and Chicken Skewers
With Chef John’s recipe for chorizo and chicken skewers, you can spice up your standard chicken kabobs and grill them on the grill this summer.

Set an outdoor grill to medium-high heat and give the grates a quick oiling.

In a large bowl, combine the chicken and chorizo with the salt, pepper, oregano, cayenne, sherry vinegar, and olive oil.

Stir the chorizo and chicken until thoroughly coated.

Ensure that each piece of chicken touches 1 piece of chorizo as you thread it evenly onto 4 skewers along with the chicken, chorizo, red onion, and red bell pepper.

Prepared skewers should be placed on a plate, covered with plastic wrap, and chilled for 15 to 30 minutes.

Sweet and Tangy Broccoli Salad
Broccoli salad with onion, raisins, and crispy bacon is dressed simply with sweet and tangy mayonnaise.

The bacon should be cooked in a sizable skillet over medium-high heat for about 10 minutes, turning the bacon occasionally to ensure even browning.

On a plate covered with paper towels, drain the bacon slices, then crumble them.

In a big bowl, combine the broccoli, onion, raisins, and bacon.

Pour the dressing over the broccoli mixture and toss to coat.

In a bowl, whisk together the mayonnaise, sugar, and vinegar.

Put some salt and black pepper on it.

Asian Ginger Grill Marinade
This delicious Asian marinade is delicious on anything grilled!

Soy sauce, rice vinegar, honey, sesame oil, garlic ginger, green onion, sesame seeds, and pepper should all be incorporated before serving.

Best Cake Doughnuts
This cake donut recipe is simple to make, lightly spiced with cinnamon and nutmeg, and delicious coated with cinnamon sugar or a powdered sugar glaze.

In a deep fryer, heat the oil to 375 degrees F.

(190 degrees C).

In a big bowl, sift together the flour, sugar, baking powder, salt, cinnamon, and nutmeg.

Add butter and blend until crumbly.

Add milk and egg, and stir until smooth.

Lightly knead the dough before transferring it to a floured surface.

To a thickness of 1/4 inch, roll or pat.

Use a doughnut cutter to cut, or two different-sized round biscuit cutters.

Several doughnuts at a time, place in hot oil.

If you crowd the pan, oil may spill out.

3 minutes of frying, turning once, until golden.

Dry off with paper towels.

Egg Kulambu
Kulambu is a spicy stew from Tamil, India. The main flavors are from tamarind and jaggery (palm sugar). This is a delicious kulambu using boiled eggs. You can easily use fish or crab instead of the eggs.

Place the eggs into a saucepan in a single layer and fill with water to cover by 1 inch.

Cover the saucepan and bring the water to a boil; remove from the heat and let the eggs stand in the hot water for 15 minutes; drain.

Run cold water over the eggs to cool completely; peel.

Cut 4 slits into each of the eggs.

Roast the fennel seeds cumin seeds and peppercorns in a small skillet over medium heat until very fragrant; grind into powder.

Set aside.

Heat the oil in a large skillet or kadhai over medium heat.

Stir the turmeric into the oil.

Quickly fry the eggs in the hot oil on all sides about 2 minutes.

Remove and set aside.

Spicy Fennel Bread
Baked in a Dutch oven with red pepper flakes, onion, garlic, and fennel seeds, this easy bread loaf is bursting with flavor.

Combine water yeast and sugar in a measuring cup.

Mix well.

Combine flour fennel seeds salt red pepper flakes onion and garlic in a large bowl.

Mix well until combined and any flour clumps are broken up.

Slowly pour in the yeast-water mixture and stir into the flour.

Knead the bread by hand until dough is well combined and you have an even consistency.

Transfer to an oiled bowl cover with plastic wrap and let rest on the countertop 10 to 14 hours.

Remove dough onto the counter and knead once more.

Let rise 30 minutes to 1 hour.

Eat Michigan Salad
I reside in Buckeye country, which is to the rest of you the home of Ohio State University football. We enjoy watching the Bowl games and tailgating, and we are constantly thinking of clever ways to humiliate the Michigan Wolverines, one of our biggest rivals in the north. The name was inspired by the cherries and maple in this delicious salad. Enjoy!

In the container of a blender combine the mayonnaise maple syrup vinegar and sugar.

Cover and blend on low speed.

Gradually pour in the vegetable oil while mixing until fully incorporated.

Taste and season accordingly with salt and pepper.

Set aside.

In a large serving bowl combine the lettuce cherries apples goat cheese and candied pecans.

Toss with just enough of the dressing to coat then serve with the remaining dressing on the side.

Instant Pot Chicken and Vegetable Tortilla Soup
In this simple Instant Pot tortilla soup, boneless chicken thighs are combined with vegetables and spices with a Mexican flair.

Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function; add olive oil.

Saute green chilies and onion in the oil 3 to 4 minutes.

Add carrots celery and garlic; saute for 3 to 4 minutes.

Add chicken black beans tomatoes corn enchilada sauce chicken broth water potatoes lime juice salt cumin chili powder chipotle pepper Cajun seasoning black pepper and oregano.

Stir well.

Close and lock the lid.

Select high pressure according to manufacturer’s instructions; set timer for 14 minutes.

Allow 10 to 15 minutes for pressure to build.