Author: LauraGrenier

Spicy Roasted Chicken Thighs with Miso and Ginger
A fiery red paste made of ginger, miso, and chili-garlic sauce gives roasted chicken thighs a welcome kick of heat.

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

Place the dried chicken thighs in a big bowl.

In a food processor or small chopper, combine the following ingredients: garlic, ginger, lemon zest, miso paste, vegetable oil, sesame oil, rice vinegar, soy sauce, and chili-garlic sauce; blend until a saucy red paste forms.

Paste should be poured over the chicken and mixed thoroughly.

On a big baking sheet, spread out the chicken in a single layer.

Roast for 15 minutes in the preheated oven.

Cook for an additional 15 minutes after flipping, or until the juices run clear and the center is no longer pink.

In the center, an instant-read thermometer should register at least 165 degrees Fahrenheit (74 degrees C)

Walnut Date Balls
These sugar-free, vegetarian, and simple to make walnut date balls. Ideal little treats to share at any time.

In a food processor, combine the walnuts, dates, coconut, sesame oil, sea salt, and vanilla extract.

Make bite-sized balls out of the date mixture and chill for about an hour to firm them up.

Peanut Butter Monster Cookie Dream Bars
These monster cookie bars are a dessert of dreams. They are made of milk chocolate candies, oatmeal crumbs, and a peanut butter-condensed milk filling.

Set the oven to 375 degrees Fahrenheit (190 degrees C).

Oatmeal, butter, brown sugar, baking soda, and salt should all be combined in a bowl.

Keep 1 1/2 cups of the crumbs mixture aside.

In a 9×13-inch baking pan, spread the remaining mixture.

For about 12 minutes, bake in the preheated oven, or until the crust is lightly browned.

Oven on while crust is removed.

In a bowl, combine peanut butter and sweetened condensed milk.

Over the baked crust, spread.

Add milk chocolate pieces and the reserved crumb mixture on top.

Bake in the preheated oven for about 20 minutes, or until golden brown.

Portuguese Soup
Smoked sausage, cabbage, potatoes and kidney beans are cooked with ketchup and beef broth in this soup.

In a large pot over medium heat cook onions in oil until just tender.

Stir in sausage and cook 5 minutes more.

Place cabbage potatoes beans ketchup consomme and water in the pot.

Season with garlic powder pepper and salt.

Bring to a boil then reduce heat and simmer 30 to 45 minutes.

Stir in vinegar and simmer 1 hour more.

Add more water if needed.

Garlic and Dill Salmon
This baked salmon is incredibly easy to prepare AND delicious. It is marinated in a paste of fresh dill, garlic, and olive oil.

In a food processor process garlic to a rough mince add dill and olive oil and pulse a few times to combine.

Lay fish fillets in a baking dish skin side down.

Rub garlic mixture over fish.

Refrigerate for 2 hours.

Preheat an oven to 375 degrees F (190 degrees C).

Bake in preheated oven for 15 minutes.

Do not overcook.

First Baby Food: Peas
Peas make a great baby food pureed with breast milk, formula, or water. Easy to make ahead and freeze for an easy-to-digest first food for your baby!

Fill a saucepan with water until it is just below the bottom of the steamer insert.

Water is brought to a boil.

Add the peas, cover, and steam for 15 minutes, or until they are tender.

Breast milk and peas should be blended or processed until smooth.

To get rid of any lumps, pass the mixture through a fine-mesh sieve.

Spread the pea mixture into an ice cube tray, wrap it in plastic wrap, and freeze for two to three hours until solid.

Place frozen cubes in a plastic bag that can be sealed before placing it in the freezer.

To serve, microwave the cubes for about 30 seconds, or until they are warm but not hot.

Stirring carefully

Rib Rub for Fall-Off-The-Bone Ribs
A sweet and savory rib rub is applied to pork ribs before grilling, producing meat that falls off the bone tender and is ideal for sweltering summer evenings.

Combine white sugar brown sugar salt paprika black pepper garlic powder onion powder and cayenne pepper in a container with a lid; shake until rub is evenly combined.

Generously rub both sides of each rib rack with rub.

Preheat grill for medium heat and lightly oil the grate.

Place 1 rack of ribs meaty-side down in the center of main grill rack; cook for 5 minutes; transfer to the far side of top grill rack meaty-side up.

Repeat process with remaining rib racks.

Slow Cooker Lasagna
Crockpot lasagna is so simple, it could be a weekly treat! A quick saute preps ground beef and tomato sauce to be layered with noodles and three cheeses.

Cook ground beef onion and garlic in a large skillet over medium heat until the meat is browned.

Add tomato sauce tomato paste salt and oregano and stir until well combined and heated through.

Stir mozzarella cottage cheese and Parmesan together in a large bowl.

Spoon a layer of the meat mixture onto the bottom of a slow cooker.

Add a double layer of uncooked lasagna noodles breaking noodles to fit into cooker as needed.

Top noodles with a portion of cheese mixture.

Repeat the layering of sauce noodles and cheese until all the ingredients are used.

Fresh Cranberry Sauce
Fresh cranberry sauce is so simple to prepare from just cranberries, water, and sugar. A tasty and colorful addition to your Thanksgiving dinner.

Bring water to a boil in a saucepan; add sugar and cook until sugar is dissolved about 5 minutes.

Stir cranberries into the saucepan and bring to a boil.

Reduce heat to low and simmer until cranberries have popped and sauce is chunky about 10 minutes or longer for desired consistency.

The longer you cook it the less chunky it will be.

Pour sauce into a serving dish or jars and cover until ready to use; the pectin in the cranberries will make the cranberry sauce gel as it cools.

Mix cranberry sauce with a fork before serving.

Coleslaw With Grapes and Spinach
A sweet, tangy, and vibrant coleslaw made with broccoli, spinach, and red onion has a secret ingredient of red grapes.

Whisk mayonnaise sugar vinegar salt and black pepper in a large salad bowl; fold in cabbage broccoli red onion spinach and red grapes.

Stir to coat with dressing.