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Showing posts from April, 2023

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SLOW COOKER QUINOA ENCHILADA CASSEROLE

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SKINNY, lightened up and healthy enchilada bake!!!! Made right in the crockpot!!! So cheesy and yet guilt-free!!! INGREDIENTS 2 boneless skinless chicken breasts 1 1/4 cups chicken broth 1 cup uncooked quinoa, rinsed 1 10-ounce can enchilada sauce 1 4.5-ounce can chopped green chilies 1/2 cup corn kernels, frozen, canned or roasted 1/2 cup canned black beans, drained and rinsed 2 tablespoons chopped fresh cilantro leaves 1/2 teaspoon cumin 1/2 teaspoon chili powder Kosher salt and freshly ground black pepper, to taste 3/4 cup shredded cheddar cheese 3/4 cup shredded mozzarella cheese 1 avocado, halved, seeded, peeled and diced 1 Roma tomato, diced INSTRUCTIONS Place chicken into a 6-qt slow cooker. Stir in chicken broth, quinoa, enchilada sauce, green chiles, corn, black beans, cilantro, cumin and chili powder; season with salt and pepper, to taste. Cover and cook on low heat for 4-6 hours, or until liquid is reduced. Remove chicken from the slow cooker and shred, using two forks. Stir...
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Chocolate Easter Cake

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Prep Time20 mins Cook Time1 hr Total Time1 hr 20 mins  Servings: 10 slices Ingredients For chocolate cake: 1.5 cups all-purpose flour (220 grams) 1.5 cups superfine sugar , see note 1 (300 grams) 1.5 teaspoons baking soda 1.5 teaspoons baking powder 2 large eggs , at room temperature 1 cup milk , at room temperature (250 milliliters) ½ cup vegetable oil (120 milliliters) ⅔ cup boiling water (160 milliliters) ¼ cup unsweetened cocoa (40 grams) For chocolate filling/frosting: 8 ounces cream cheese (240 grams) 8 ounces mascarpone (240 grams) ¼ cup powdered sugar (40 grams) 4 ounces dark chocolate , 70% cocoa content, see note 2 (120 grams) For decoration: cadbury’s mini chocolate eggs chocolate shavings Instructions  For chocolate cake: Preheat oven to 350 Fahrenheit (180 Celsius). In a mixing bowl, stir together flour, sugar, baking soda and baking powder. Add eggs, milk, oil and mix together (with a wooden spoon or electric whisk) until combined. Pour in boiling water in 3 stag...
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Stromboli

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Ingredients For Stromboli dough: 3.5 cups strong flour (500 grams), see note 1 1.5 teaspoons salt 2 teaspoons instant yeast 1 teaspoon granulated sugar 3 tablespoons olive oil , see note 2 1¼ cups lukewarm water (300 milliliters) For Stromboli filling: 2 tablespoons pizza sauce , see note 3 8 ounces salami , see note 4 5 ounces mozzarella cheese , see note 5 Toppings: 1 egg , beaten (small egg is plenty) 2 teaspoons parmesan , or more if you like 1 teaspoon dried thyme Instructions  Making dough: In a bowl of your stand mixer, combine flour, salt, yeast, sugar and olive oil. Mix with a spoon. Add water and mix again with a spoon. Now, with the dough attachment, knead for about 4 minutes, until the dough is spring-y and smooth. Cover with plastic wrap and/or clean tea towel and let rise for 40-60 minutes or until it doubles in size (depending on how warm it is in your kitchen). When ready, divide the dough in half. Take one half and on a floured surface roll it into a large rectangl...
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Ice Cream Cake

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It's layered with a super easy, made from scratch chocolate cake, rich fudge sauce, your choice of luscious ice cream, and it's finished with final layer of fluffy sweetened whipped cream.  Ingredients  For the chocolate cake  • 1 cup (129g) unbleached all-purpose flour (spoon and level to measure)  • 7/8 cup (175g) granulated sugar  • 1/3 cup (30g) Dutch process cocoa powder  • 1/2 tsp baking soda  • 1/2 tsp salt  • 3/4 cup (170g) sour cream  • 1/3 cup vegetable oil or canola oil  • 1 large egg  • 2 tsp vanilla extract  Fudge and ice cream  • 1 (10 oz) jar thick fudge sauce* (1 cup)  • 48 oz. strawberry ice cream or cookies and cream ice cream  Whipped cream topping  • 2 cups heavy cream  • 3 Tbsp granulated sugar  • 1 tsp vanilla extract  Instructions  • For the cake: Preheat oven to 350 degrees. Line a 9-inch springform pan (that's at least 3-inches high) with heavy duty 18-inch wide a...
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Braised Lamb Shanks

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This easy oven Braised Lamb Shanks recipe yields fall-off-the-bone tender lamb braised in a rich herbed tomato and red wine sauce. The hardest part about making this recipe is waiting for those delicious smells to come out of the oven and onto your plate! Prep Time15 mins Cook Time3 hrs Total Time3 hrs 15 mins Equipment 6 Quart Dutch Oven 5 Quart Colander Ingredients 3 tablespoon olive oil 6 lamb shanks 1 teaspoon salt or to taste 1 teaspoon pepper or to taste 1 large red onion diced, or regular white or yellow onion 2 large carrots sliced 1/2" 3 stalks celery sliced 1/2" 6 cloves garlic minced 2 tablespoon tomato paste 24 ounce passata 1 bottle 4 cups beef broth low sodium 3 cups red wine 1 bottle 6 sprigs thyme fresh 2 sprigs rosemary fresh 2 bay leaves 2 cinnamon sticks Instructions Prep the oven: Preheat oven to 350°F. Sear the shanks: Heat ½ the olive oil in a large dutch oven over medium-high heat. Add as many lamb shanks as can fit on the bottom of your pot and season ...
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Salmon Cakes with Roasted Red Pepper Cream Sauce

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Prep Time20 minutes Cook Time5 minutes Chill Time30 minutes Total Time55 minutes Servings4 Ingredients For the Salmon Cakes: 4 green onions , roughly chopped 1/3 cup Italian parsley , chopped 1/4 cup fresh dill , chopped 3 cups fine fresh bread crumbs from about 10 ounces of bread , divided (I prefer french bread) 2 eggs 2 tablespoons butter , melted 2 tablespoons mayonnaise 1 tablespoon spicy brown mustard 2 teaspoons lemon juice 2 1/2 cups flaked cooked salmon (about 15 ounces) Kosher salt and freshly ground black pepper 1/2 cup vegetable oil , for sautéeing For the Red Bell Pepper Cream Sauce: 4 red bell peppers (or two 15-ounce jars of roasted red bell peppers) 2 cups heavy whipping cream Kosher salt and cayenne pepper Instructions For the Salmon Cakes: Add the green onions, parsley and dill to the bowl of a food processor and process until fine. Add 1 ½ cups bread crumbs, eggs, melted butter, mayonnaise, mustard and lemon juice. Pulse on and off until well mixed. Add the chunks of...
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Roasted Butternut Squash with Sage and Browned Butter

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  Roasted Butternut Squash with Sage and Browned Butter Prep Time5 minutes Cook Time45 minutes Total Time50 minutes Servings4 Ingredients 1 2-4 pound butternut squash 1 tablespoon extra-virgin olive oil , divided ½ teaspoon kosher salt , divided ¼ teaspoon freshly ground black pepper , divided 2 tablespoons butter ¼ cup sage leaves Parmesan cheese Instructions Preheat the oven to 425°F and line a large sheet pan with parchment paper or foil. Lay your butternut squash on its side on a cutting board and use your sharpest knife to cut off the top. Then, carefully slice the squash in half, stem to stem. Use a sturdy spoon to scrape and scoop out the insides and discard them. Place the raw butternut squash cut side down and lay a chopstick on each long-side of the halves. Use a sharp, heavy knife to make evenly spaced ⅛-1/4-inch slices through the squash. Slice until the blade of the knife hits the chopsticks on either side of the squash. Carefully lift the squash to a baking sheet and ...
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How to Make THE BEST Lasagna Recipe

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This meaty lasagna recipe with ricotta, cottage cheese, and fresh mozzarella is made even easier thanks to the no-boil noodles, easily making this the best lasagna recipe.  Prep Time50 minutes Cook Time40 minutes Total Time1 hour 30 minutes Servings12 Ingredients For the meat sauce: 1 pound mild Italian pork sausage 1 pound ground beef 1 teapoon fennel seeds ½ teaspoon red pepper flakes 3 cloves garlic , pressed or minced 1 medium yellow onion , chopped 1 teaspoon kosher salt ⅓ cup white wine 6 ounces tomato paste 24 ounces crushed tomatoes 15 ounces tomato sauce 1 teaspoon dried oregano For the lasagna: 16 ounces no-boil lasagna noodles 15 ounces ricotta cheese 15 ounces cottage cheese ½ cup parmesan cheese ¼ cup chopped Italian parsley 16 ounces fresh mozzarella cheese , sliced Instructions Make the Meat Sauce: In a large pot or dutch oven, add the sausage and ground beef. Crush the fennel seeds between your fingers and sprinkle with the red pepper flakes over the meats. Break up...
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Soba Noodles with Shrimp and Mushrooms

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Prep Time15 minutes Cook Time20 minutes Total Time35 minutes Servings4 Ingredients 1 pound medium shrimp , peeled and deveined 1 1/2 teaspoons sugar , divided 1/2 teaspoon kosher salt 1/4 cup ponzu sauce 1 teaspoon dark sesame oil the juice of one lime 9 ounces package of soba noodles 3 tablespoons grapeseed or canola oil , divided 1 shallot , thinly sliced 2 cloves garlic , pressed or minced 1 tablespoon ginger , minced 3 ounces mushrooms , thickly sliced 1/2 jalapeno , thinly sliced 1/4 cup green onion , chopped for garnish 1/4 cup cliantro , chopped Instructions Place the shrimp in a bowl and sprinkle with ½ teaspoon sugar and ½ teaspoon kosher salt then set aside for 10 minutes or so. This helps brown and caramelize the shrimp when cooked. In a small bowl, combine the ponzu, sesame oil, the rest of the sugar, and lime mix. Whisk until the sugar dissolves and set aside. Bring a large pot of water to a boil. Add the soba noodles and cook for 5 minutes, stirring occasionally, until th...
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Crockpot Corned Beef and Cabbage (or Instant Pot)

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Prep Time10 minutes Cook Time6 hours Total Time6 hours 10 minutes Servings6 servings Ingredients 3 carrots , peeled and cut into 3-inch pieces 1 yellow onion , peeled and quartered 1/2 pound small potatoes , halved 1 corned beef brisket , (about 3-4 pounds), plus pickling spice packet or 1 tablespoon pickling spice 2 8 to 12-ounce beers , (I prefer ale or lagers) 6 sprigs fresh thyme 1/2 head cabbage , cut into 1 ½-inch wedges 1/2 cup sour cream 3-4 tablespoons prepared horseradish , to taste Instructions To Cook in the Slow Cooker: In a 5-to-6-quart slow cooker, place the carrots, onion and potatoes. Place corned beef, fat-side up, on top of the vegetables and sprinkle with pickling spice. Pour the beers over the vegetables and brisket. Sprinkle with the sprigs of fresh thyme. Cover and cook on high until corned beef is tender, 5-6 hours or 10-12 hours on low. Arrange cabbage over corned beef, cover, and continue cooking until cabbage is tender, 45 min to 1 hour (or 1 ½ to 2 hours on ...
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Beef Stew with Butternut Squash (Instant Pot, Crock Pot or Stove Top)

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Prep Time10 minutes Cook Time45 minutes Total Time55 minutes Servings6 Equipment I use a 6QT Instant Pot for this recipe, or a traditional slow cooker, or Dutch oven if making on the stovetop. Ingredients 4 tablespoons all-purpose flour , divided 1 ½ teaspoons kosher salt and freshly ground black pepper 1 ½ teaspoon garlic salt 1 ½ teaspoons freshly ground black pepper 2 pounds beef chuck cut into cubes 3 tablespoons vegetable oil , divided 4 cloves garlic , pressed or minced 1 large onion , chopped, about 2 cups 3 ribs celery , chopped, about 1 cup 1 cup red wine 2 cups beef broth 1 tablespoon beef base 2 cups chopped carrots 1 pound cremini or brown mushrooms , quartered 12 ounces butternut squash , cubed 2 cups quartered new red potatoes 2 bay leaves 6 thyme stems Instructions Place 2 tablespoons flour, kosher salt, garlic salt and freshly ground black pepper in a gallon freezer bag and toss to mix. Add the beef chuck cubes to the freezer bag and toss the cubes in the flour mixture ...
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Biscoff Cheesecake With 6 Ingredients | No Bake Recipe

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Prep Time1 minute Cook Time10 minutes Total Time11 minutes Servings12 slicea Ingredients For the crust 1 250 gram package Biscoff cookies crushed 6 tablespoons butter * See notes For the filling 2 1/2 cups cream cheese softened * See notes 1/4 cup superfine sugar 1 cup Biscoff spread smooth 1 1/4 cups heavy cream * See notes For the frosting 1/2 cup Biscoff spread melted 1/4 cup Biscoff cookies crushed Instructions Line an 8-inch springform cake pan and set aside. In a mixing bowl, combine your crushed Biscoff cookies with melted vegan butter and mix until combined. Transfer into the lined springform pan and refrigerate. In a large mixing bowl, add the softened cream cheese with the superfine sugar and beat until smooth and fluffy. Add in the Biscoff spread and beat until combined. Add the double cream and continue to beat until it stabilizes and thickens. Transfer the filling onto the crust and refrigerate overnight. Once firm, melt your Biscoff spread and pour over the top of the che...
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Garlic Butter Shrimp Scampi Pasta Recipe

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 Prep Time: 10 minutes  Cook Time: 20 minutes  Total Time: 30 minutes  Ingredients  1/2 lb spaghetti  1 lb asparagus, trimmed and cut into 2" pieces  3 Tbsp unsalted butter, divided  3 Tbsp olive oil, divided  4 cloves garlic, minced (about 1 1/2 Tbsp)  1/4 tsp red pepper flakes, or added to taste  1 lb large shrimp, peeled and deveined (16-20 or 21-25 count)  1 1/4 tsp fine sea salt , divided, plus more for cooking pasta  1/4 tsp black pepper, ground, or to taste  1 Tbsp grated lemon zest  1/4 cup fresh lemon juice, from 1 large or 2 small lemons  1/3 cup fresh parsley, finely chopped  freshly grated parmesan, to serve  Instructions  Bring a large pot of water to a boil, add 1 Tbsp salt and 1 Tbsp olive oil, and cook pasta according to package instructions until Al'dente, or desired doneness (meanwhile, continue with recipe). Drain pasta, return to pot, and cover to keep warm.  Place a l...
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