Recipes

Cook Once, Enjoy it Twice Mexican Beef Recipes

Posted on April 7, 2020October 14, 2020Posted in Family, Kitchen, RecipesTagged cooking at home, dinner ideas, green cooking, kitchen, pantry, recipeNo Comments

With so many Americans preparing meals at home, the practice of cooking once and eating twice can extend your grocery budget while also making meal planning less stressful and more comforting. Cook a base dish that can be enjoyed today and used for an entirely different meal tomorrow. It’s a kitchen practice as simple as it sounds. For example, bake some fish for tonight’s dinner, and fish tacos for tomorrow’s lunch. Cooking meals that feed the entire family is essential and even better if they give you a jump on a second meal. Whether your love for cooking runs deep or is being newly discovered, keep the following in mind when planning to cook once and eat twice: Stock up on staples. Before heading out to the store, develop a list of ingredients that can be used for multiple dishes. Canned goods, such as black beans and corn, are great items to store in the pantry and have on hand for a variety of favorite family recipes. Other basics like corn tortillas can be used in multiple ways, such as tacos, casseroles and even salads. Don’t forget produce. To increase flavor and nutrition, adding produce is key in your planning. Make meat go further by using the same meat base two days in a row in two different ways in dishes like Mexican Lasagna and Tacos. Beef Tacos Makes: 8 tacos Ingredients 1 lb. 90% to 93% lean ground beef 1 Tablespoon chili powder 1 teaspoon ground cumin 3/4 teaspoon salt 1/2 teaspoon dried oregano 1/2 teaspoon garlic powder 1/4 teaspoon ground black pepper 1/2 cup tomato sauce 1/4 cup water 12 taco shells – either hard shells or small 6-inch soft flour tortillas will work Optional Taco Toppings: shredded cheese shredded lettuce, chopped tomatoes, diced red onion, taco sauce, sour cream, guacamole, etc. Instructions Add the beef to a large skillet over medium-high heat. Break the meat apart with a wooden spoon. Add the chili powder, cumin, salt, oregano, garlic powder, and pepper to the meat. Stir well. Cook until the meat is cooked through, about 6-8 minutes, stirring occasionally. Reduce the heat to medium. Add the tomato sauce and water. Stir to combine. Cook, stirring occasionally, for 7-8 minutes, until some of the liquid evaporates but the meat mixture is still a little saucy. Remove from the heat. Warm the taco shells according to their package directions. Fill the taco shells with 2 heaping tablespoons of taco meat. Top with desired taco toppings: shredded cheese, shredded lettuce, chopped tomatoes, diced red onion, taco sauce, sour cream, guacamole, etc. Mexican Lasagna Servings: 6-8 Ingredients 1 pound ground beef 1 package taco seasoning 1 (10 ounce) can of tomatoes with green chilies, undrained 1 (15 ounce) can refried beans 1 (15 ounce) can corn, drained and rinsed 1 (15 ounce) can black beans, drained and rinsed 2 cups shredded cheddar cheese 1/2 cup sour cream 10-12 corn tortillas Instructions Preheat oven to 350 In a large skillet brown ground beef, drain off any grease. Add the undrained tomatoes with green chilies and package of taco seasoning, stir mixture until seasoning has dissolved. Let mixture simmer until all liquid is gone, about 6 minutes. Then remove from heat and set aside. Meanwhile, drain and rinse the black beans and corn. Set aside. Open refried beans and set aside. Spray a 9×13 casserole dish with cooking spray. Begin your casserole with a base layer of corn tortillas 4-6 depending on the size. Then layer the rest of the ingredients in this order, refried beans, taco meat, corn, black beans, sour cream and cheese. Repeat, until your fillings are gone. Bake 30 minutes, let cool 5 minutes before serving. Top with your favorites like avocados, tomatoes, and cilantro!

Stuck-at-Home Easy Meal Hacks

Posted on March 31, 2020October 14, 2020Posted in Family, Home, How-To, Kitchen, RecipesTagged cooking at home, easy recipes, green cooking, recipe

Not sure what’s for dinner tonight? You’re not alone. After weeks on lockdown and exhausting your favorite go-to meals you’re probably working extra hard to be creative in the kitchen. Even if you’re stuck at home your meals don’t have to be boring, with a little meal planning your family can enjoy healthy, flavorful meals during the coronavirus quarantine. More cooking can also mean more time spent preparing meals so innovation and technology can make meal prep easier, and kitchen hacks like turning to ready-to-heat meals that take just minutes can enhance your productivity. Consider these simple ways to rethink your dinner routine in an effort to create more moments with loved ones: Look for recipes with as few ingredients as possible. Dishes that include longer ingredient lists typically require more legwork in the kitchen, which usually involves additional prep steps and sometimes longer cook times. Plus, you’re more likely to already have the necessities on-hand for recipes that call for 5-10 ingredients rather than lengthy lists. Buy pre-cut vegetables to trim time spent on prep work. One of the processes that can surprisingly consume more time than you realize is cutting, chopping and dicing veggies prior to even really diving into a recipe’s instructions. If you’d still prefer prepping your own fresh produce, try completing your work the night before when it doesn’t interfere with quality time spent with family. Meal kits certainly save time in the store, but be careful to avoid options that still include a lot of prep and cleanup. Focus on frozen kits that contain pre-chopped and measured ingredients that are ready to go. Stock your pantry with the basics to make cooking quicker and easier. From condiments and canned goods to seasonings and spices, keeping the essentials on-hand means less time scrambling for a quick run to the store and more moments spent at home. For one of the ultimate comfort foods that’s simple to make, try thischeesy baked potato casserole. Stock Up on Pantry Essentials Running to the store every other day isn’t an option when you’re on lock down, so try to keep your pantry stocked with non-perishables that are often necessary in a variety of meals. Seasonings and spices (salt, pepper, dried herbs, cumin, chili powder, paprika, onion powder, etc.) Canned goods (tomatoes, beans, corn, broth, cream of mushroom, cream of chicken, etc.) Grains (flour, pastas, breadcrumbs, rolled oats, instant rice, etc.) Condiments and oils (olive oil, canola oil, ketchup, mustard, vinegars, barbecue sauce, butter, cooking wines, etc.)

Four Irish Recipes to Celebrate St. Patty’s Day

Posted on March 17, 2020October 14, 2020Posted in How-To, RecipesTagged dinner ideas, easy recipes, holiday cooking, recipe, st. patrick's dayNo Comments

From hearty stews to minty pies, St. Patrick’s Day celebrations are all about enjoying the flavors of the holiday. Whether you’re cooking up a feast or simply serving appetizers, this Irish Potato Bread is a simple, tasty snack to feed your guests. Irish Potato Bread INGREDIENTS 2 medium or large russet potatoes 1 egg 1 egg white 1/3 cup canola oil 3/4 cup milk 2 tablespoons green onion, minced 1/2 teaspoon caraway seeds 3 1/4 cups all-purpose flour, plus additional for dusting and kneading 1 1/2 tablespoons baking powder 1 teaspoon salt DIRECTIONS Heat oven to 375° F. Peel potatoes. Slice one potato and boil in saucepan 15 minutes, or until tender. Remove potato from saucepan into large bowl. Mash potato then set aside. Grate second potato onto cloth. Wring potato in cloth to remove excess water. Add grated potato to mashed potato in large bowl. Add egg, egg white, oil, milk, onion, caraway seeds, 3 1/4 cups flour, baking powder and salt. Stir with wooden spoon until mixture is soft and sticky. Turn dough onto floured surface. Adding flour as needed, knead dough to form 8-inch round shape with slight dome. Place dough onto baking sheet lined with parchment paper. Cut large “X” on top of dough about 1/2 inch deep. Bake 55 minutes until golden brown. Cool on wire rack 1 hour before serving. Irish Beef Stew As most stews go, this is a humble and forgiving recipe. Add your favorite root vegetables and serve with mashed potatoes. Serves 6. INGREDIENTS 3 tablespoons olive oil, divided 3 pounds beef chuck, excess fat trimmed, cut in 1 1/2 inch pieces Salt Freshly ground black pepper 4 cloves garlic, chopped 1/3 cup tomato paste 2 cups beef stock 1 1/2 cups stout beer 2 teaspoons dried thyme 2 bay leaves 3 large carrots, sliced 1/4-inch thick 1 large yellow onion, cut in 1-inch pieces 1 large rutabaga, cut in 3/4-inch pieces 1 large parsnip, cut in 3/4-inch pieces DIRECTIONS Preheat oven to 325 F. (170 C.) Heat 2 tablespoons oil over medium-high heat in an oven-proof pot or Dutch oven. Season the beef all over with salt and pepper. Add beef in batches to pot in one layer, without overcrowding. Brown on all sides, 6 to 8 minutes. Transfer to a plate. Repeat with remaining beef. Return beef to pot and add the garlic. Sauté 2 minutes. Add tomato paste and cook stirring, one minute. Add stock, beer, thyme, bay leaves, 1 teaspoon salt and 1 teaspoon black pepper. The meat should be just covered with liquid. If not, add additional stock or beer to cover. Bring to a boil; reduce heat to a simmer and cover. Transfer pot to oven. Bake until meat is tender, 1 1/2 to 2 hours. While the meat is cooking heat 1 tablespoon olive oil in a deep skillet or large pot over medium heat. Add vegetables and lightly sprinkle with salt. Sauté the vegetables until they brighten in color and begin to take on a golden hue, 2 to 3 minutes. Remove beef from oven. Skim any fat on the surface of the liquid with a spoon. Add vegetables to the beef, stirring to combine. Return beef to the oven, uncovered. Bake one hour, stirring once or twice, until the sauce is slightly reduced, the vegetables are tender and the meat is fork-tender. Remove and taste for seasoning. Serve hot with mashed potatoes. Source:http://gardenandtable.net Irish Pub Nachos If there’s one thing the Irish, it’s how to celebrate with good food. These potato based nachos feature some of your favorite toppings, making them perfect for sharing at any get together. INGREDIENTS 1 1/2 lbs russet potatoes, scrubbed and sliced into quarter inch coins 2 tbsp olive oil 1/2 tsp dried rosemary leaves scant 1/2 tsp ground thyme salt and pepper, to taste 1 cup shredded cheddar cheese 5 slices thick cut bacon, cooked crisp and crumbled sour cream, or Greek yogurt, to taste pico de gallo, to taste 2 green onions, thinly sliced optional 1 tbsp chopped fresh cilantro leaves DIRECTIONS Make sure you’ve washed and scrubbed your potatoes. Use a clean dish towel to dry up any of the excess moisture. Use a sharp knife to slice them into 1/4 inch thick coins. Add the potatoes to a large mixing bowl. Drizzle them with olive oil. Add in the seasonings–rosemary, thyme, salt, and pepper. Use a spatula to toss them to coat, gently but until all the spices and oil are evenly covering all the potatoes. On a large, rimmed baking sheet place the potatoes out in an even, single layer. Drizzle any remnants from the bowl evenly out over top. Bake the potatoes at 450 degrees for 20 minutes, flip the potatoes oven, and then return them to the oven to bake for a final 20 minutes. Let the potatoes cool just enough to safely handle. Transfer them to a flat cast iron pan, with the edges slightly overlapping in a spiral pattern. Spread the cheese and bacon out evenly over top. Bake another 4 minutes, or until the cheese is melted. Remove the skillet from the oven and let the potatoes rest for a minute. Serve these nachos with a scoop of sour cream in the center, a dollop of pico, and with green onions or cilantro sprinkled over top. Source : https://bit.ly/2V4lSv1 Luck o’ the Irish Mint Pie Even if you’re not Irish, a green treat like this Luck o’ the Irish Mint Pie can get you and your guests into the festive spirit. With enough seasonal flavor to go around, this recipe makes two pies, so be sure to cut every leprechaun a generous portion. Watch this video to see how to make this yummy recipe! https://www.youtube.com/watch?v=eWHRRApG2qw&feature=emb_title Makes: 2 pies (9 inches each) INGREDIENTS 3 3/4 cups heavy whipped cream, divided 8 ounces cream cheese, softened 1 1/4 cups, plus 2 tablespoons, powdered sugar, divided 5 drops green food coloring 1 1/4 teaspoons vanilla extract, divided 1/4 teaspoon mint extract 1 bag mint chocolate candies, chopped, divided 2 chocolate cookie crusts (9 inches each) 1 bag mint

Healthy Recipes with Big Flavor

Posted on February 19, 2020October 14, 2020Posted in How-To, RecipesTagged dinner ideas, easy recipes, recipeNo Comments

Maintaining a healthy lifestyle includes a variety of commitments, from exercising to eating right. However, serving up healthy meals doesn’t have to be boring. Taco-Stuffed Spaghetti Squash Prep time: 30 minutesCook time: 50 minutes Servings: 4 INGREDIENTS 2 spaghetti squash (2 pounds each) 6 tablespoons extra-virgin olive oil, divided 1 teaspoon salt, plus additional to taste, divided pepper, to taste 1 pound ground chicken 1 cup diced red onion, divided 3 cloves garlic, minced 1 can (14 ounces) diced tomatoes 1 teaspoon cumin 2 teaspoons chili powder 1 can Black Ripe Sliced Olives 1 lime, juice only 1 cup Monterey Jack cheese 1 avocado, diced 1 large tomato, diced 1 jalapeno, minced 1/2 cup Lindsay Black Ripe Medium Olives 1 lime, wedged DIRECTIONS: Heat oven to 400° F. In microwave, cook one whole squash 3 minutes. Repeat with second squash. Cut each in half and scrape out seeds. Drizzle 1 teaspoon oil over each half and rub around until insides are coated. Sprinkle each with salt and pepper, to taste; place on parchment-lined baking sheet center down to lay flat. Bake 50 minutes. Heat large sauté pan over medium-high heat. Put 2 teaspoons oil in pan then chicken, 3/4 cup onion and garlic. Cook until chicken is cooked through. Add tomatoes, cumin, chili powder and remaining salt; stir to combine. Bring mixture to boil and cook, uncovered, 15 minutes to reduce liquid, stirring occasionally. Remove from heat. Stir in sliced olives and lime juice. When squash is cooked, scrape insides with fork to release from edge then create nest. Put 1/4 of chicken mixture and 1/4 cup cheese in each squash half. Bake 5 minutes, or until cheese is melted. Top with avocado, diced tomatoes, remaining onions, jalapeno, whole olives and lime wedges. Mediterranean Chicken and Grain Bowl Servings: 6 INGREDIENTS 8 ounces farro or brown rice 6 cups spinach, stems removed 1 1/2 cups diced seedless cucumbers 1 1/2 diced tomatoes 6 thin slices red onion 3 cups cauliflower florets 3/4 cup balsamic vinaigrette 3 cups cooked skinless chicken breast 6 tablespoons fat-free or low-fat crumbled feta cheese 3 tablespoons kalamata olives DIRECTIONS: Cook farro according to package instructions. On serving plate, place 1/2 cup farro. Around farro, arrange 1 cup spinach; 1/4 cup cucumber; 1/4 cup tomatoes; 1 slice red onion, separated into rings; and 1/2 cup cauliflower. Drizzle balsamic vinaigrette over salad. Top with 1/2 cup chicken and garnish with 1 tablespoon feta cheese and 1 1/2 teaspoons olives. Repeat with additional servings. Curry-Spiced Tofu with Asian Vegetables Servings: 4 INGREDIENTS: 12 ounces light, extra-firm tofu, drained and patted dry, cut into four slices 1 tablespoon, plus 1 1/2 teaspoons, curry powder, divided 12 ounces packaged fresh stir-fry vegetables 1 tablespoon water 2 teaspoons canola oil 1 teaspoon toasted sesame oil 1 large onion, cut into 3/4-inch wedges 4 large garlic cloves, minced 1/4 cup light coconut milk 1/4-1/2 teaspoon chili garlic sauce DIRECTIONS: Put tofu on large plate. Sprinkle tofu on both sides with 1 tablespoon curry powder. In large microwaveable bowl, microwave vegetables and water on high 2-3 minutes, or until vegetables are almost tender-crisp. Pour off remaining water. In large nonstick skillet, heat canola oil over medium-high heat, swirling to coat bottom. Cook tofu in single layer 3-4 minutes on each side, or until browned. Transfer to separate large plate. Cover loosely to keep warm. In same skillet, heat sesame oil over medium-high heat, swirling to coat bottom. Cook onion 1 minute, stirring frequently. Stir in vegetables and garlic. Cook 1-2 minutes, or until vegetables are tender-crisp, stirring constantly. Stir in coconut milk, chili garlic sauce and remaining curry powder. Bring to boil over medium-high heat. Spoon vegetable mixture over tofu.

6 Superfoods to Add to Your Diet in 2020

Posted on February 11, 2020October 14, 2020Posted in How-To, RecipesTagged 2020, food, healthy eating, healthy lifestyle, new year, superfood, superfoodsNo Comments

If you’re on the lookout for simple ways to boost the nutritional content of your meals in 2020, we’re breaking down the trendiest superfoods that’ll be getting lots of attention. Fermented Food Fermentation is a natural process through which microorganisms like yeast and bacteria convert carbs — such as starch and sugar — into alcohol or acids. Yogurt, pickles, kombucha, and kimchi are all popular fermented foods today. These foods contain natural probiotics (aka good bacteria) that can improve digestion and your immunity, Fermented foods are rich in beneficial probiotics and are associated with a range of health benefits — from better digestion to stronger immunity. Try it: Add kimchi or sauerkraut to sandwiches or salads, substitute sugary sodas with naturally sparkling kombucha and you can also add yogurt and kefir to your smoothies. Seeds Seeds contain all the starting materials necessary to develop into complex plants. Because of this, these little guys pack a powerful nutritional punch. Extremely nutritious this fatty staple is having a moment. Pumpkin seeds, sesame seeds, flaxseeds, and good ol’ chia all provide healthy fats, vitamins, minerals, fiber, and protein. When consumed as part of a healthy diet, seeds can help reduce blood sugar, cholesterol, and blood pressure. Try it: Stock up on any kind of seeds you like and have them in baked goods, salads and dressings; You can also make chia seed pudding or add a spoonful of chia seeds to oatmeal to up the fiber and protein. Avocado These days, the avocado has become a popular food among millennial and health-conscious individuals. The Avocado is a fruit and it’s considered a superfood for its many health properties. Avocados are very nutritious and loaded with almost 20 essential vitamins and nutrients and are a good source of unsaturated fats, fiber, potassium, vitamin E, and B vitamins. They’re weight loss friendly, heart-healthy and, last but not least, taste incredible. Try it: Mash avocado on toast, add it to salads or blend some with a handful or two of fruit for a delicious smoothie. Microgreens These are the baby versions of the vegetables and herbs you already know about, like kale, spinach, and mustard greens, radish, arugula, beet greens, cilantro, and parsley. Packed with vitamins and minerals, microgreens are becoming a fun, flavorful way to add to meals. Try it: Add fresh microgreens to your salads or grains, stir them into pasta, or use them as a nutritious garnish to your favorite meals. You can also drink them down with a greens powder as smoothies. Pulses Pulses, which include peas, lentils, and beans that provide loads of fiber, carbs, and protein are the new veggie superfood. Nutritious, sustainable and affordable, this nutrient balance can help stabilize your blood sugar and improve digestion. Try it: They’re great for making vegetarian burgers, eating in salad, soup, or pasta. Also, use pulses in baked goods -either whole or as flour. MCT Oil Keto has made pretty much all fats popular, especially MCT oil which is a big part of the diet. For those unfamiliar MCTs (medium-chain triglycerides) are found in coconut oil, palm kernel oil, and even some dairy products. MCT oil is easily absorbed and transported throughout the body. It can be used as an instant source of energy or can be converted into ketones to fuel your brain. They’re less likely to be stored as fat than other types of fat are—and they don’t spike your blood sugar the way carbohydrates do. Try it: You’ll get some MCTs from coconut oil—but you can also buy bottles of flavorless isolated MCT oil. Add a teaspoon or two to your oatmeal, smoothies, dips or salad dressings for a little extra oomph.

5 Steps to Meal Prep for the Week

Posted on January 23, 2020October 14, 2020Posted in Family, How-To, RecipesTagged food, healthy1 Comment

Eating healthier and saving time around the house are common goals for many families, and there’s one solution that can help attain both: meal-prepping. By planning and preparing meals in advance of each week, you can practice better portion control while creating free time for normally hectic mornings, afternoons and evenings. Consider these tips to start your meal-prepping process: Include the whole family. By letting everybody in on meal-prepping, you’re helping ensure everyone is satisfied with the breakfasts, lunches, dinners and snacks that become your end results. Even if you only plan to work in advance on lunches, for instance, loved ones will likely enjoy the process more if all are pleased with the meals they enjoy later. Plan the meals. Once the whole gang is included and on-board, start brainstorming the recipes and dishes you’d like to make. Try starting with just one course at first – lunch is likely to be the easiest – to help keep meal-prepping simple at the start. Buy ingredients in bulk. Whether your grocery shopping takes place over the weekend or on a free weeknight, purchasing ingredients and supplies in bulk – without overbuying perishables like fruits and veggies – can help make sure you have everything you need once it’s time to build the meals themselves. Head to the kitchen. Pick one day each week when you can plan to spend ample time in the kitchen making your meals. Use cooking techniques that are less hands-on, like baking or slow-cooking, as often as possible so you can multitask throughout. Sort and divide. Using quality food containers to keep your meals as fresh as possible, start splitting up servings in ways that fuel you and family while instituting improved portion control. By sorting out specific meals ahead of time, you can begin creating better eating habits.

Quick and Tasty

Posted on January 10, 2020October 14, 2020Posted in How-To, RecipesTagged dinner ideas, easy recipes, recipeNo Comments

For those who are always on the go, it can be difficult to find time to whip up meals and snacks that are both nutritious and tasty. However, with some simple changes – and time-saving recipes – you can create delicious dishes and meals that will keep you feeling energized to fuel your busy lifestyle. This Egg Roll in a Bowl recipe is an easy dish featuring egg roll flavors and it’s ready in only 15 minutes! Egg Roll Bowl with Shrimp Prep time: 5 minutes Cook time: 10 minutes Servings: 4 5 cups frozen cauliflower rice 3 tablespoons grape seed oil 3 tablespoons sesame oil 4 teaspoons minced or pressed garlic 2 teaspoons ginger paste 6 cups pre-cut coleslaw (cabbage and carrots) 1 cup sliced red bell pepper 1/2 cup thinly sliced scallions, root and tips trimmed 1 teaspoon Chinese five-spice blend 1/4 cup tamari soy sauce 2 tablespoons mirin rice cooking wine 1 pound cooked and peeled shrimp, thawed 4 teaspoons sesame seeds In microwave, steam cauliflower according to package instructions. While cauliflower is cooking, warm large, nonstick skillet with lid over medium heat. Add oils, swirl to coat pan and, when shimmering, add garlic and ginger. Sauté until sizzling and fragrant, stirring constantly, about 30 seconds. Add coleslaw, bell pepper and scallions; continue sautéing, stirring frequently, until cabbage just begins to wilt, about 3 minutes. Sprinkle on five-spice blend and stir to incorporate. Add soy sauce and mirin rice cooking wine to pan and stir to evenly coat cabbage. Add shrimp to skillet; toss to evenly distribute. Reduce heat to medium-low, cover with lid and allow shrimp to warm, about 3 minutes. Measure about 1 cup cooked cauliflower rice into bottom of four bowls. Top evenly with shrimp and cabbage mixture, about 1 cup vegetables and 9-11 large shrimp per serving, drizzling with pan sauce evenly. Sprinkle each bowl with 1 teaspoon sesame seeds and serve while hot. Notes: To help meal come together quickly, use frozen cauliflower rice, pre-grated ginger paste, pre-minced jarred garlic and bagged coleslaw mix. Green onions and bell pepper can also be pre-sliced.

10 Lucky Foods for New Year’s Day

Posted on December 30, 2019October 14, 2020Posted in Family, RecipesTagged food, new years, new years eve, recipesNo Comments

A new decade is upon us, and we have big hopes that good fortune will be on our side this New Year. People around the world have special foods they eat for good luck on New Year’s. Think about adding one of these New Year’s Eve party foods to bring luck to you and all your guests. Make 2020 your best year ever. Pork: For the longest time, Pork was associated as a dish reserved for the wealthy. In some cultures because pigs root forward they are a sign of prosperity. This delicious meat is known to bring good luck when eaten on New Year’s Day. Fish: Do yourself a favor and add a hearty fish cuisine to your menu to supercharge your good fortune in the New Year. It is believed that the fish scales resemble coins symbolizing prosperity and abundance. Mix and match a few different New Year’s Eve food traditions with black-eyed peas, greens, and cornbread to make a fortune this year. As the Southern saying goes, “peas for pennies, greens for dollars, and cornbread for gold. Greens: The color green symbolizes good luck and money. On New Year’s sink your teeth into some yummy and healthy leafy richness with greens like Kale, cabbage, collard greens, brussels sprouts, and green beans. Cornbread: Another southern tradition is eating cornbread on New Year’s Day. Eating these golden delights will bring in good fortune this year. Black-eyed peas: Eating black-eyed peas on New Year’s Day is a time-honored tradition. in the American South, black-eyed peas are considered auspicious because of their resemblance to coins. Get started with a fresh black-eyed peas salad if you’re not in the mood to get very creative in the kitchen. Noodles: In China, Japan, and many other Asian countries, it’s customary to serve and eat noodles on New Year’s Day. Their length symbolizes long life. just make sure not to break or shorten the noodles during the cooking process. Pomegranate: As per the Turkish tradition, Pomegranates are associated with fertility and abundance. The Pomegranate seeds symbolize fertility and abundance for the coming year. Cakes: Ring-shaped cakes are amazing options to bite into, on this New Year’s Eve. It’s easier to make at home. It is often said that ring-shaped cakes with trinkets baked inside are symbolic of life coming full circle. So indulge your sweet tooth. Lentils: Italians believe that lentils hold a great deal of goodness. So it makes sense that lentil-based dishes are a great choice in the New Year. Grapes: The Spanish and Portuguese eat 12 grapes as the clock chimes 12 times at midnight to symbolize the 12 months of the New Year. Try passing around at your NYE party for a tasty twist.

Delicious Christmas Leftover Recipes

Posted on December 23, 2019October 14, 2020Posted in Home, RecipesNo Comments

Get creative with Christmas dinner leftovers. Transform your leftover turkey and all the other holidays’ trimmings into a whole range of delicious dishes. From casseroles to pizza, these recipes are full of festive flavor. Leftovers can be great, just make sure you make the most of them and follow food safety practices. What to Do With Leftover Ham Ham Pizza Try making your pizza using your fridge full of leftover ham. To make it a Hawaiian style pizza you can even add pineapple to it if that’s your favorite combo. Ingredients 2 cups of chopped, leftover ham 1 store-bought pizza dough OR 1 batch of homemade pizza dough 1 jar of store-bought or batch of home-made herb pizza sauce 1 (240 g) ball of mozzarella cheese, sliced 1 large onion, sliced Instructions Preheat oven to 475 degrees. Lightly dust your counter-top in flour. Using a rolling pin, roll out your pizza dough until desired size and thickness is reached. Carefully transfer to pizza pan and adjust accordingly. Spread your sauce to about 1-inch from the edge of the pizza dough. That uncovered part will be your crust. Evenly spread out the ham and onion. Finish off with mozzarella cheese. Place into oven and bake for 15-17 minutes, or until mozzarella cheese is nicely browned and crust is golden. Allow cooling slightly before cutting! Baked Ham and Cheese Sliders After all the holiday cooking you might want to take it easy, these sliders are a simple and satisfying dish to whip up. Ingredients 24 slices of ham 6 Slices of Swiss cheese, cut into fourths 1/3 cup mayonnaise 1 tablespoon poppy seeds 1 1/2 tablespoons Dijon mustard 1/2 cup butter melted 1 tablespoon Onion Powder 1/2 teaspoon Worcestershire sauce 2 packages (12 count) Hawaiian Sweet Dinner Rolls Directions Cut rolls in half and spread mayo onto 1 side of the rolls. Place a slice or two of ham and slice of Swiss cheese in the roll. Replace the top of the rolls and bunch them closely together into a baking dish. In a medium bowl, whisk together poppy seeds, Dijon mustard, melted butter, onion powder, and Worcestershire sauce. Pour sauce over the rolls, just covering the tops. Cover with foil and let sit for 10 minutes. Bake at 350 degrees for 10 minutes or until cheese is melted. Uncover and cook for an additional 2 minutes until tops are slightly browned and crisp. Serve warm. Ham and Cheese Breakfast Casserole It’s the day after Christmas and you’re still feeling festive, and need to make breakfast to feed a large group, this casserole is a perfect option. Ingredients 10 large eggs 1 1/2 cup milk 2 tsp. Dijon mustard 2 tsp. fresh thyme leaves, plus more for garnish 1 tsp. garlic powder Kosher salt Freshly ground black pepper 4 cups cubed French bread or baguette 1/2 lb. ham, chopped 1 1/2 cups shredded white cheddar Directions Preheat oven to 350 degrees. In a large bowl, whisk together eggs, milk, mustard, thyme, and garlic powder and season generously with salt and pepper. Butter a large baking dish. Add bread and top with ham and cheddar. Pour over egg mixture. Bake until eggs are cooked through and ham is golden, 45 to 55 minutes. (To make ahead, cover the baking dish with aluminum foil and refrigerate at least 4 hours and up to overnight, then bake as directed.) Garnish with more thyme and serve. What to Do With Leftover Turkey Turkey Enchiladas We all love Mexican food, and this recipe is the perfect comfort dish to use up that leftover turkey. Ingredients 2 cups cooked shredded turkey 2 teaspoons cumin 1 can black beans, drained and rinsed 2 cups shredded Mexican style cheese 12 tortillas (enchilada size/fajita size – about 8-10 inches) 2 cups enchilada sauce chopped cilantro Directions Preheat oven to 375 degrees and lightly grease a casserole/baking dish. Lay tortillas out on a clean flat surface. Distribute black beans and shredded turkey between each tortilla and lay it out in a strip right down the middle of each tortilla. Sprinkle cumin over black beans and turkey. Divide one cup of cheese between each tortilla, sprinkle the cheese right on top of the black beans and turkey. Spread 1 cup of enchilada sauce in the bottom of a prepared baking dish. Roll up each tortilla and place side by side in the dish. Sprinkle remaining enchilada sauce over the enchiladas, and remaining cheese. Bake for 15-20 minutes until cheese has melted and tortillas start to brown a little bit. Garnish with cilantro and serve warm. Turkey Panini These grilled Italian sandwiches are a real treat! The cranberry sauce and thyme give it that extra holiday touch. Ingredients 3 ounces sourdough bread 2 slices sliced about ½ inch thick 1 tablespoon mayonnaise 3 ounces turkey breast 2 tablespoons cranberry sauce 1 slice provolone cheese 1 tablespoon fresh thyme leaves Directions Heat a panini press or skillet to medium-high heat. Spread the mayo on both sides of the bread. Lay the slices down on a clean work surface. Place the sliced turkey meat on top of one slice of bread. Add the fresh thyme leaves, then the cranberry sauce and finally the provolone cheese. Cover the sandwich with the other slice of bread. Transfer the sandwich to a panini press or hot skillet. Press together gently to help the whole sandwich stick together. Cook it until the bread is crisp and golden and the cheese is melted about 3-4 minutes. Turkey Spaghetti Bake A pasta dish big enough to feed a crowd and delicious enough to keep them coming back for more. Ingredients 1/2 pound spaghetti 2 tablespoons olive oil 1 yellow onion finely chopped 3 cloves garlic finely chopped 1 1/2 cups leftover shredded turkey or chicken 1/2 cup heavy cream 1 28- ounce can crushed tomatoes salt and pepper to taste 1/2 teaspoon Italian seasoning 1/2 cup grated parmesan cheese 1 cup shredded mozzarella ½ cup small fresh mozzarella balls Fresh basil to garnish Directions Preheat

Peppermint Shortbread Cookies

Posted on December 18, 2019October 14, 2020Posted in RecipesNo Comments

Holiday celebrations call for recipes of all kinds, but perhaps the most popular area at many parties is the dessert table. Add flavor to your get-togethers with a festive treat like these Peppermint Shortbread Cookies, which call for the seasonal taste of peppermint and the versatility of dairy for a sweet bite after a holiday meal. https://www.youtube.com/watch?v=XA_XO-fwEbg Peppermint Shortbread Cookies Recipe courtesy of Rachel Gurk of “Rachel Cooks” on behalf of Milk Means More Prep time: 15 minutes, plus 30 minutes freeze time Cook time: 15 minutes Servings: 40 2-2 1/2 sticks unsalted butter, softened 3/4 cup powdered sugar 1 teaspoon pure vanilla extract 1 teaspoon salt 2 1/3 cups all-purpose flour 3/4 cup peppermint crunch baking chips In stand mixer fitted with paddle attachment, cream butter, powdered sugar, vanilla and salt until smooth. Gradually add flour and mix on low until combined. Add baking chips and continue mixing on low until fully combined. On wax paper or parchment paper, form dough into 12-14-inch log and freeze at least 30 minutes, or until firm. Heat oven to 350° F. Cut shortbread dough into 1/4-inch slices; bake 13-15 minutes on parchment-lined baking sheets.