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Instant Pot Turkey Soup

Instant Pot Turkey Soup

Ingredients 1 cup baby carrots, sliced thin 1 medium yellow onion, chopped 2 celery stalks diced 1 tablespoon olive oil 2 cups cooked turkey, diced 1 teaspoon sea salt 1/2 teaspoon pepper 1 teaspoon herbes de Provence seasoning additional salt and pepper, to taste 4 cups turkey stock (bone broth) 1/4 cup water Instructions Hit SAUTE on Instant Pot, and when it reads, Hot, […]

Instant Pot Honey Garlic Chicken

Instant Pot Honey Garlic Chicken

Ingredients 1/3 cup honey 4 cloves garlic, minced 1/2 cup low sodium soy sauce (see notes for alternatives) 1/2 cup no salt ketchup 1/2 teaspoon dried oregano 2 tablespoons chopped fresh parsley 1 tablespoon sesame seed oil 4 to 6 bone-in, skinless chicken thighs salt and fresh ground pepper, to taste 1/2 tablespoon toasted sesame seeds, for garnish sliced green onions, for garnish […]

Fettuccine With Creamy Pesto

Fettuccine With Creamy Pesto

Ingredients

  • Kosher salt
  • 12 ounces dried egg fettuccine
  • 1 10-ounce bag spinach
  • 2 tablespoons unsalted butter
  • 3/4 cup heavy cream
  • Pinch of freshly grated nutmeg
  • Finely grated zest of 1 lemon
  • 3/4 cup freshly grated parmesan cheese
  • Freshly ground pepper
  • 1/4 cup prepared pesto

Directions

  1. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente, adding the spinach during the last 30 seconds of cooking. Reserve 1 cup cooking water, then drain the pasta and spinach.
  2. Meanwhile, melt the butter in a large skillet over medium heat. Add the heavy cream, nutmeg, lemon zest and 1/2 teaspoon salt. Increase the heat to medium high and bring the liquid to a simmer. Add the pasta and spinach and toss until coated, about 1 minute. Stir in the cheese and season with salt and pepper. Stir in enough of the reserved cooking water to loosen the sauce.
  3. Remove from the heat and immediately stir in the pesto. Divide among bowls; top with pepper and more parmesan.

Serves 4

Source: Foodnetwork.com

Traditional Beef Burritos

Traditional Beef Burritos

Ingredients 1 pound lean ground beef 1 cup chopped onion 2 large garlic cloves, minced 2 teaspoons chili powder 1 teaspoon ground cumin 1/2 cup taco sauce 16 ounce can fat free refried black beans 6 10-inch flour tortillas 3/4 cup Sour Cream 1 1/2 […]

Potato and Leek Soup

Potato and Leek Soup

Ingredients: 8 ounces bacon, chopped 1 leek diced 1 onion, chopped 2 carrots, diced 4 cups chicken broth 3 potatoes, peeled and diced 1.5 cups chopped cabbage 1.5 teaspoons salt .5 teaspoon caraway seeds .5 teaspoon black pepper 1 bay leaf .5 cup sour cream […]

Asian Chicken Thighs with Broccolini

Asian Chicken Thighs with Broccolini

Ingredients

Directions

Position a rack in the upper third of the oven; preheat to 450 degrees F. Put the chicken on a foil-lined rimmed baking sheet; drizzle with 1 teaspoon sesame oil, sprinkle with the five-spice powder and toss. Arrange skin-side up; season with salt and pepper. Roast until the chicken is cooked through and the skin is crisp, 25 minutes.

Meanwhile, stir the hoisin sauce, brown sugar and remaining 1 teaspoon sesame oil in a small bowl. Grate 1 garlic clove into the sauce; set aside. Chop the remaining garlic. Trim the broccolini and slice lengthwise into long florets. Trim and scrub the carrots; halve or quarter lengthwise.

Preheat the broiler. Brush half the hoisin sauce mixture on the chicken and broil until bubbling, 1 to 2 minutes. Brush with the remaining sauce and broil 1 to 2 more minutes.

Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the broccolini, carrots and chopped garlic; season with salt and pepper. Cook, stirring, until the garlic is soft, 1 minute. Add 1/4 cup water, cover and cook until the vegetables are crisp-tender, about 4 minutes. Uncover and stir in the sesame seeds.

Divide the chicken among plates; top with the scallion. Serve with the vegetables.

Number of Servings: 4

Source – https://www.foodnetwork.com

Pantry Pasta

Pantry Pasta

Ingredients 12 oz. spaghetti or other long pasta Kosher salt 4 garlic cloves, thinly sliced ¼ cup extra-virgin olive oil, plus more for drizzling 3 oil-packed anchovy fillets (optional) ¼ tsp. crushed red pepper flakes 1 cup finely grated Parmesan, plus more for serving 4 […]

Garlic-Miso Pork Noodle Bowl

Garlic-Miso Pork Noodle Bowl

Ingredients 8 ounces uncooked brown rice noodles 8 ounces ground pork 3 tablespoons grated yellow onion 1 (8-oz.) pkg. sliced fresh mushrooms 2 tablespoons white miso 1 tablespoon chili garlic sauce (such as Huy Fong) 2 cups unsalted beef stock 1 cup matchstick-cut carrots 1 […]

Classic French Onion Soup

Classic French Onion Soup

Ingredients:

5 Tbsp olive oil (divided)
1 Tbsp butter
8 cups thinly sliced onions (about 3 lbs.)
3 garlic cloves, minced
1/2 cup port wine
2 cartons (32oz. each) beef broth
1/2 tsp. pepper
1/4 tsp. salt
24 sliced French bread baguette (1/2 in. thick)
2 large garlic cloves, peeled and halved
3/4 cup shredded Gruyere or SWiss cheese (about 3oz.)

Directions:

  1.  In a Dutch oven, heat 2 Tbsp. oil and butter over medium heat.  Add onions, cook and stir until softened, 10-13 minutes.  Reduce the heat to medium-low; cook, stirring occasionally, until deep golden brown, 30-40 minutes.  Add minced garlic; cook 2 minutes longer.
  2. Stir in port wine.  Bring to boil; cook until liquid is reduced by half.  Add broth, pepper, and salt; return to a boil.  Reduce heat; simmer, covered, stirring occasionally, for 1 hour.
  3. Meanwhile, preheat over to 400 degrees, place baguette slices on a baking sheet, brush both sides with the remaining oil.  Bake until toasted, 3-5 minutes on each side.  Rub toasts with halved garlic.
  4. To serve, place twelve 8-oz. broiler safe bowls or rameskins on baking sheets.  Place two toasts in each.  Ladle with soup; top with cheese.  Broil 4 in. from heat until cheese is melted.

Yield: 12 Servings

Source – Taste of Home magazine

Old-Fashioned Chicken and Dumplings

Old-Fashioned Chicken and Dumplings

Ingredients: 2.5 – 3lbs of chicken 2 celery stalks 2 medium carrots 8 cups water 2.5 tsp salt .5 tsp black pepper 2 cups flour .5 tsp baking soda 3 tablespoons vegetable shortening 3/4 cup buttermilk Directions: Place chicken, celery, and carrots in a Dutch […]