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Stir-Fried Udon with Chicken and Vegetables

Stir-Fried Udon with Chicken and Vegetables

Ingredients 18 to 20 ounces fresh or frozen udon noodles 1/4 cup mushroom broth 2 tablespoons sake 2 tablespoons soy sauce 1 1/2 teaspoons sugar Kosher salt and freshly ground pepper 8 ounces skinless, boneless chicken breasts, sliced 1/4 inch thick 2 tablespoons vegetable oil […]

Slow Cooker Beef Stew with Beer

Slow Cooker Beef Stew with Beer

Prep Time 20 minutesCook Time 8 hoursTotal Time 8 hours 20 minutesServings 8 servingsCalories 685 kcal Ingredients 1 large onion diced 4 garlic cloves minced 2 tbsp chopped rosemary divided 2 tbsp chopped thyme divided 2 bay leaves 2 tbsp all-purpose flour 1-2 tsp kosher […]

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, add the olive oil, carrots, celery and onion, and cook until slightly soft
  • Hit CANCEL to turn pot off, then add cooked turkey, turkey stock, water, salt, pepper and herbes de Provence
  • Place lid on Instant Pot, turn vent to Sealing position, and hit PRESSURE COOK for 5 minutes
  • Pot will take several minutes to reach pressure, then begin counting down and cook for 5 minutes and beep when done. Allow a 5 minute natural release (or longer) and do quick release for remaining pressure
  • When pin drops, remove lid, and stir. If you want to add noodles, add 2 cups uncooked egg noodles, hit CANCEL, then hit SAUTE, and cook until noodles are done.  You can also cook noodles separately and serve with soup.

Source – https://www.meatloafandmelodrama.com

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 […]

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 cups finely shredded Mexican cheese blend

Directions

Cook the ground beef in large nonstick skillet over medium-high heat 5 to 7 minutes or until thoroughly cooked, stirring frequently; drain. Add the onion, garlic, chili powder, cumin and taco sauce to the meat and stir. Cook for 5 minutes or until thoroughly heated and the vegetables are tender, stirring frequently. Spread 1/3 cup of refried beans on the bottom 1/3 of each tortilla, leaving 1-inch around bottom and edges. Spoon 1/3 cup of the meat mixture over beans. Top the meat with 1 tablespoon of sour cream and 1/4 cup of cheese. Start rolling up from bottom, enfolding the filling. Fold in the sides and continue rolling up. Heat the oven to 375 degrees. Spray all sides of the burritos with cooking spray. Place burritos on a cookie sheet, seam sides down. Bake for 12 to 14 minutes or until thoroughly heated and browned, turning over once. Top with dollops of the remaining sour cream. *Optional: for soft burritos, place each unbaked burrito on an individual microwavable plate. Microwave individually on High 1 minute or until thoroughly heated.

Source: DaisyBrand.com

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 8 skin-on, bone-in chicken thighs (about 6 ounces each) 2 teaspoons toasted sesame oil 1/4 teaspoon five-spice powder Kosher salt and freshly ground pepper 1/4 cup hoisin sauce 1 tablespoon packed light or dark brown sugar 3 cloves garlic 2 small bunches broccolini (baby […]

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 Tbsp. unsalted butter, cut into pieces
  • Freshly ground black pepper
  • ⅓ cup finely chopped parsley
  • 1 tsp. finely grated lemon zest
  • 1 Tbsp. fresh lemon juice

Directions

  • Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.

  • Meanwhile, cook garlic and ¼ cup oil in a large heavy pot over medium heat, stirring occasionally, until garlic is golden, about 4 minutes. Add anchovies (if using) and red pepper flakes and cook, smashing anchovies with a wooden spoon to break them up, until anchovies begin to dissolve, about 1 minute.

  • Add 1¼ cups pasta cooking liquid along with 1 cup Parmesan to pot with anchovies and garlic and cook, stirring, until cheese is melted, about 1 minute. Using tongs, add pasta to pot, then add butter and lots of black pepper. Cook, tossing energetically and adding more cooking liquid if needed, until pasta is al dente and sauce is thickened and coats pasta, about 4 minutes. Remove from heat; add parsley, lemon zest, and lemon juice.

  • Divide pasta among bowls; drizzle with oil and top with more Parmesan.

Source – bonappetit.com

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 […]