Food Humor

 

Roasted Fall Squash Salad

 

 Stunning side dish with savory goat cheese, salty pumpkin seeds, sweet maple and squash, and tart pomegranate seeds.

 

Ingredients

SQUASH

2 to 3 pounds of acorn squash

2 tablespoons Butter with Olive Oil & Sea Salt, melted

1 tablespoon maple syrup

1 teaspoon salt

1/4 teaspoon pepper

 

DRESSING

1/4 cup extra-virgin olive oil

3 tablespoons apple cider vinegar

3 tablespoons real maple syrup

1/2 teaspoon finely chopped fresh garlic

1/2 teaspoon salt

1/4 teaspoon pepper

 

TOPPING

4 ounces goat cheese, crumbled

1/3 cup pomegranate seeds 

1/3 cup roasted salted pumpkin seeds

 

The oven should be heated to 375 degrees Fahrenheit.

Remove the seeds by halving the squash. Make slices of 1/2 inch thick. Toss with 1 tablespoon maple syrup, 1 teaspoon salt, and 1/4 teaspoon pepper along with melted butter with olive oil and sea salt. Place on a baking sheet with parchment paper in a single layer. After 20 minutes, flip the squash. Continue roasting for another 15-20 minutes, or until the meat is tender and browned.

In the meanwhile, mix all dressing ingredients in a small dish. The dressing should be drizzled over the roasted squash before goat cheese, pomegranate seeds, and pumpkin seeds are added. Whether hot or cool, serve.

Brookies

 

 A cookie that gives you a dessert from both worlds. Fudge and cookie!!!

 

Ingredients

BROWNIE BATTER:

3/4 c. salted butter, plus more for greasing pan

5 oz. dark chocolate bars, chopped

3 tbsp. unsweetened cocoa powder

1 tsp. instant coffee

1 1/4 c. granulated sugar

2 tsp. vanilla extract

1 large egg + 1 large egg yolk

1 c. plus 2 tablespoons all-purpose flour

1/4 tsp. baking powder

 

COOKIE DOUGH:

1/2 c. salted butter, softened

1/2 c. firmly packed light brown sugar

1/4 c. granulated sugar

1 large egg

1 1/2 tsp. vanilla extract

1 1/4 c. all-purpose flour

1/4 tsp. baking soda

1/4 tsp. salt

1 c. chocolate chips, or chopped dark chocolate

 

Set the oven to 350 degrees. A 9x13-inch baking pan should be greased and lined with parchment paper, leaving two longer sides that hang approximately 2-inches over the pan's long sides.

When making the brownie batter: Melt the butter over medium-low heat in a medium saucepan. Add the chopped chocolate and continue to whisk until it is melted and smooth. Add the instant coffee and chocolate powder, then whisk to mix. After turning off the heat, let the pan to cool for five minutes.

 

Add sugar, vanilla, the egg, and the egg yolk, and stir just until mixed. With a rubber spatula, gently stir in the flour and baking powder after adding them. Place aside.

Regarding the cookie dough The butter and sugars should be combined in a large mixing dish. For about 3 minutes, beat at medium speed until fluffy and light. Once mixed, add the egg and vanilla.

 

Mix the flour, baking soda, and salt in a small mixing dish. Just until combined, add to the butter mixture. Mix the remaining chocolate chips into the cookie batter after setting aside 1/4 cup of them.

Drop generous spoonfuls of the brownie batter and cookie batter alternately around the prepared pan. To settle the batter and fill in any gaps, gently tap the pan on the counter. Add the final quarter cup of chocolate chips.

 

A toothpick put into the middle should come out with a few moist crumbs after baking for 20 minutes. After that, cover the pan with foil and bake for an additional 10-15 minutes. After approximately an hour, let the brookies to cool fully in the pan. By pulling on the parchment paper's edges, take out the brookies and place them on a cutting board for simple slicing.

Ginger Pumpkin Pie with Streusel Topping

 

 Traditional handmade pumpkin pie with a delicious topping of chopped walnuts, brown sugar, and ginger.

 

TOPPING

¼ cup chopped fresh ginger root

¼ cup sugar

¼ cup all-purpose flour

⅓ cup light brown sugar

½ cup all-purpose flour

¼ cup cut into ½ cubes

¾ cup chopped walnuts

 

PASTRY

½ cup (1 stick) cut into ½-inch cubes and freeze

1¼ cup all-purpose flour

¼ teaspoon salt

3 Tablespoons ginger paste

2-3 Tablespoons of very cold water

FILLING

⅔ cup sugar

¾ teaspoon ground cinnamon

½ teaspoon ground ginger

¼ teaspoon ground allspice

½ teaspoon salt

2 large eggs

1 can (15 oz.) pure pumpkin puree

1 can (12 oz.) evaporated milk

 

TOPPING

Combine the ginger root and 1/4 cup sugar in the bowl of a food processor fitted with a knife blade attachment. Pulse several times to finely chop the ginger before adding 1/4 cup flour. To use in pastry, use 3 Tablespoons of this ginger paste. To the remaining ginger paste, add brown sugar and 1/2 cup flour, and pulse to combine. Add 1/4 cup of butter cubes. When the mixture resembles coarse crumbs, pulse it. Take out of the food processor bowl, combine with walnuts, and leave aside.

PASTRY

In a food processor fitted with a knife blade attachment, combine the flour and salt. Process for approximately 10 seconds. Add the cold butter cubes and pulse 8 to 10 times, or until the majority of the butter is the size of a pea. Avoid overmixing. the ginger paste you set aside. While the processor is operating, add water through the food chute. Only add enough water to wet the dough so that it starts to clump. Place in a food storage bag, shape into a 4-5 inch disk, and chill for 30 minutes before rolling. On a lightly dusted surface, roll out the dough into a 12" circle, then fit the crust into a 9-inch pie pan. Before filling, freeze the crust.

 

FILLING

Set the oven to 425 °F.

Blend all ingredients thoroughly in a mixing bowl.

Fill prepared pie shell that has been frozen.

a 20-minute bake. Reduce heat to 350 degrees and bake for 20 minutes.

Sift topping over pie and bake for 20 to 25 minutes, or until topping is brown. Slice only after the full cooling.

Jack-o’-Lantern Fruit Cups

 

These happy jack-o-lantern faces cut into navel oranges will add color and joy to your healthy Halloween treats.

 

Remove the oranges' tops, scoop out the pulp, carve out jack-o'-lantern faces with a paring knife, and then stuff them with mixed berries.

Food Humor

 

Blackberry Cobbler

 

 Blackberry cobbler is a traditional dessert that is great for feeding a large group. Serve hot with a chilled scoop of vanilla ice cream to highlight the lovely fresh berries covered in a fluffy cake-like topping.

 

2 1/2-3 cups fresh blackberries

3/4 cup granulated sugar, divided

1 teaspoon almond extract, or vanilla extract

1 cup  of all-purpose flour

2 teaspoons baking powder

1/2 teaspoon fine sea salt

3/4 cup milk

6 Tablespoons unsalted butter, melted

 

preheat the oven to 350 degrees Fahrenheit. Nonstick spray an 8 x 8-inch baking dish.

Mix the blackberries, 1/4 cup sugar, and almond essence in a medium bowl. 15 minutes should pass before syrup starts to develop.

Combine the remaining 1/2 cup sugar, baking powder, salt, and flour in a medium bowl. Add milk and mix. Butter should not be totally incorporated, but it should be drizzled over the dough and gently incorporated.

Add the mixture to the baking pan. Over the top, spoon the blackberry mixture.

Bake the compote for 45 minutes until golden and rising above the blackberries.

Remove from heat and top with caramel sauce, whipped cream, or ice cream.

Easy Cowboy Cookies

 

Cowboy Cookies

1 Cup butter

1 Cup sugar

1 Cup packed brown sugar

Cream together and add 2 eggs.

Add: 1 tsp vanilla, 1 tsp baking soda, 1/2 tsp salt, 1/2 tsp baking powder, 2 cups flour and 2 Cups oatmeal.

After all is blended add 2 Cups of chocolate chips & walnuts to taste.

Drop by large spoon on cookie sheet.

Bake at 350* 12-15 minutes.

Food Humor

 

FYI

 

FYI

 

SLOW COOKER BAKED POTATOES

 

 It's easy to figure out how to create baked potatoes in a slow cooker. Baked potatoes in the crockpot are simple to make and always turn out well.

 

INGREDIENTS

4-6 Idaho Russet Potatoes, clean well

1/2 teaspoons per potato of olive oil

Kosher salt, to taste

Black Pepper, to taste

Aluminum Foil

 

Directions

Use a fork to repeatedly pierce the potatoes with holes.

Rub some olive oil on the potatoes.

Give the potatoes a liberal salt and peppering. You want that flavor to come through so much!

Potatoes are wrapped with foil. (In case you were unaware, doing so retains heat and guarantees that the potato cooks uniformly. Just be careful while removing the potatoes from the foil since both the potatoes and the foil will be hot!

After adding the potatoes, cover the slow cooker's crock with the lid.

Cook for 3 to 4 hours on high or 8 to 10 hours on low.

After removing the foil, carefully take the potatoes from the slow cooker. The potato may be topped whichever you choose.

Homemade Funnel Cake

 

This scrumptious and ridiculously simple homemade funnel cake recipe will instantly make you remember your county fair as a kid.

 

INGREDIENTS

 

2 large eggs

2 3/4 cups whole milk

½ stick melted unsalted butter

1 teaspoon vanilla extract

3 cups all-purpose flour

3 tablespoons sugar

1 tablespoon baking powder

¼ teaspoon salt

Oil for frying

Powdered sugar for garnish

 

A medium to large saucepot should have 4 to 6 cups of oil in it. Heat the oil over medium-low heat until it reaches and maintains 375 degrees Fahrenheit.

Now, mix the eggs, milk, melted butter, and vanilla in a big bowl by whisking everything together. Place aside.

The flour, baking powder, and salt should all be thoroughly blended in a separate medium-sized basin.

 

Add the flour mixture to the bowl containing the wet ingredients in batches of three, stirring constantly until it is smooth before adding the next batch.

After combining, pour into a large squeeze bottle with a wide opening. Additionally, you may carry out this procedure the traditional method by transferring the batter to a water pitcher and then pouring it into the boiling oil using a funnel.

The batter should be added in zigzag circular motions, overlaying the batter to produce a huge circle, whether you are using a squeeze bottle or a funnel. Add around 34 cup of batter altogether. Add the flour mixture to the bowl containing the wet ingredients in batches of three, stirring constantly until it is smooth before adding the next batch.

 

Heat for a further 30 seconds after flipping after 90 seconds of cooking or until lightly browned.

The funnel cake should be taken out and rapidly drained on paper towels. Add powdered sugar as a garnish before serving.

Food Humor

 

Food Humor

 

EASY ONE POT ROASTED CHICKEN DINNER

 

With all the fixings and gravy prepared in just one skillet, this recipe for an Easy One Pot Roasted Chicken Dinner is the ideal family supper.

 

Ingredients

 

1 tablespoon olive oil

6 large bone-in skin-on chicken thighs or chicken drumsticks

a pinch or two of salt and pepper  

3 tablespoons all-purpose flour

1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme

1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary

a pinch or two of salt and pepper

2/3 cup good quality white wine

2 1/2 cups chicken stock

8 small russet or white potatoes, washed and each chopped into 4-8 pieces

6 medium carrots, peeled and chopped

fresh thyme and rosemary for garnish

 

Set your oven's temperature to 325 degrees.

On the stovetop, heat the olive oil over medium-high heat in a large oven-safe pan.

Until the exterior of the chicken pieces has turned a lovely golden brown, cook them in the pan on both sides.

The chicken pieces should be taken out of the pan and placed on a platter.

For roughly 5-7 minutes, add the potatoes and carrots to the pan with the chicken broth, allowing the veggies to slightly brown in the liquid on both sides.

When the veggies have begun to softly caramelize, remove them to a platter and reserve.

 

Heat to a medium setting. Whisk the flour into the liquid that is still in the pan after adding it.

Thyme, rosemary, salt, and pepper are whisked in after the flour has been toasting for roughly another minute.

Whisk as you pour in the wine slowly to avoid lumps.

Slowly pour in the chicken stock, stirring to prevent any clumps from forming.

Allow the sauce to bubble for about 4 minutes while gently stirring.

Re-add the potatoes and carrots to the pan, burying them well in the sauce. Nestle the chicken pieces among the sauce and veggies after adding them to the sauce.

 

When the chicken is cooked through to an internal temperature of 165 degrees Fahrenheit and the potatoes are soft, cover the pan with the lid and roast it for approximately 35 to 40 minutes at 325 degrees Fahrenheit.

When the chicken is fully cooked, take the pan out of the oven, cover it, and let it rest for approximately five minutes before serving.

AUTUMN POT ROAST WITH ROOT VEGETABLES

 

A comfort food feast of beef roast, potatoes, carrots, and parsnips cooked till fork-tender and served with a velvety sauce is shockingly straightforward yet incredibly delightful.

 

INGREDIENTS:

1 beef Shoulder Roast, Arm Chuck Roast Boneless, or Blade Chuck Roast Boneless (3 to 3-1/2 pounds)

1 tablespoon vegetable oil

8 small red-skinned potatoes, halved

2 large carrots, cut into 2-1/2 x 1/2-inch pieces

2 large parsnips, cut into 2-1/2 x 1/2-inch pieces

1 small leek, cut into 1-1/2 inch pieces

1-1/2 tablespoons cornstarch dissolved in 3 tablespoons water

Seasoning:

1 teaspoon dried oregano

1 clove of garlic, minced

1/2 teaspoon each salt and lemon pepper

 

For the beef pot roast, combine the seasoning ingredients and press. In a stockpot, heat the oil until it is hot. Cook the pot roast. Drain any drips.

Bring to a boil after adding 3/4 cup of water. Reduce heat; securely cover and simmer for two hours. When the pot roast and veggies are tender to the fork, add the vegetables and simmer covered for an additional 30 to 45 minutes. Keep the veggies and pot roast warm after removal. Take the fat out of the cooking liquid. Measure 2 cups of cooking liquid and add them back to the stockpot. Add the cornstarch mixture and whisk while cooking for 1 minute, or until it thickens and bubbles. Slice the pot roast. Serve alongside sauce and veggies.

PUMPKIN SNACK BOARD

 

What to do to create an attractive and delectable pumpkin snack board that will wow your guests during a Halloween or fall celebration.

 

INGREDIENTS

blackberries

pitted whole black olives

black mission figs

Black Concord grapes

thirty sharp cheddar cheese slices, cracker cut

two orange bell pepper, thinly sliced

baby carrots

cheese balls

three Seed Sweet Potato Crackers

cantaloupe chunks

orange

veggie straws (picked from a bag of multi-colored straws)

cheddar cheese cracker squares

candy corn popcorn or cheddar cheese popcorn

Pumpkin Joe-Joe’s

clementines, peeled and separated into pieces

dried apricots

one small seedless cucumber, thinly sliced

 

Directions

Set three cookie cutters in the shapes of candy corn for the pumpkin's eyes and nose on a 20-inch round wood board. Create a grin for the pumpkin's mouth out of the black grapes. Blackberries, black olives, and black figs should be placed within the cookie cutters.

Lay the cheese slices down the center of the board first. The other orange components should be lined up around the black meals and on each side of the cheese slices until the board is completely covered. Pack the orange items snugly around the board's edge so they will remain put even if you move the board to another area for serving.

 

Lift the cookie cutters from the board with care, reshaping the black ingredients into triangles if required. To fill in any gaps, you may add extra black or orange items.

Put the thinly sliced cucumber at the top of the board, curved to resemble the stem of a pumpkin.

One Pan Steak and Veggies With Garlic Herb Butter

With asparagus and mushrooms, this perfectly seasoned and grilled steak is accompanied by a lovely garlic herb butter. one pot hardly much cleanup; 30 minutes. I'm done now!

INGREDIENTS:

5 tablespoons unsalted butter, divided

1 clove of garlic, minced

1 tablespoon chopped fresh parsley leaves

1 1/2 teaspoons minced fresh thyme leaves

1 1/2 teaspoons fresh lemon zest

Kosher salt and freshly ground black pepper

2 (1 1/4-inch-thick) New York strip steaks

1 shallot, minced

1 pound fresh asparagus, trimmed and cut into 2-inch pieces

8 ounces cremini mushrooms, halved

THE BUTTER MIXTURE'S DIRECTIONS ARE AS FOLLOWS: 3 tablespoons of butter, garlic, parsley, thyme, lemon zest, salt, and pepper are combined in a small bowl; leave them away.

Add salt and pepper to taste while preparing steaks.

Using a 12-inch skillet over medium-high heat, melt 1 tablespoon of butter. Cook the steaks in the center of the skillet for 4–5 minutes, or until a brown crust has developed. Flip using tongs, then cook for a further 4-5 minutes, or to the desired doneness; remove from heat and keep warm.

Melt the final teaspoon of butter in a skillet. the shallot, the asparagus, and the mushrooms. For approximately 3 to 4 minutes, or until the asparagus is crisp-tender and brilliant green, cook, tossing periodically until the mushrooms are cooked and browned.

Butter mixture and steaks should be served right away.

Carrot Cake Jam

Jam for carrot cake: A very tasty and simple jam recipe that incorporates the classic dessert's favorite carrot cake flavors.

Ingredients

1/2 cup apple juice

3 large carrots, grated (about 2 cups grated carrots (packed)

2 large pears or apples, diced small

2 cups fresh pineapple, diced small

1 1/4 cups chopped golden raisins

4 tsp cinnamon

4 tsp ground ginger

2 tsp ground nutmeg

1/2 tsp cloves

4 cups white sugar  

2 cups brown sugar

1 pkg powdered pectin, 2 ounces

Instructions

In a big saucepan or Dutch oven, combine all the ingredients EXCEPT the sugars and pectin. Stirring periodically, simmer for 25 minutes over medium-low heat.

White sugar, brown sugar, and pectin are all added at once. The mixture is then brought to a boil for one or two more minutes.

For the pectin to set effectively, the mixture's temperature must be at least 220 degrees Fahrenheit.

Only 1/4 of an inch should remain at the top of the jar when you ladle the jam into previously sterilized Mason jars.

Add the lids and give the bottles a 10-minute water bath, as directed by the manufacturer.

Vegan Red Beans and Rice Stuffed Peppers

These vegetarian stuffed peppers are the ideal option for a quick supper that can be prepared in advance. They are bursting with flavor, nutrients, and filling red beans and rice. You'll taste some Cajun characteristics in this, and you'll like having yet another use for a can of red beans!

INGREDIENTS

4 large red bell peppers

2 tablespoons olive oil

1 small onion, diced

2 stalks of celery, finely diced

6 cloves garlic, minced

2 teaspoons Cajun seasoning

1 teaspoon dried thyme leaves

1 teaspoon dried parsley

2 teaspoons Worcestershire sauce

1 cup crushed tomatoes

2 cups cooked rice

1 15-ounce can of red beans

2 green onions, sliced

1 cup grated mozzarella cheese

Set the oven's temperature to 350 degrees Fahrenheit. Slice the peppers in half after giving them a good rinse. In a baking dish, arrange the interiors after removing them.

Olive oil should be heated in a small skillet over medium heat. When the oil is hot, add the celery and onion, which have been finely diced, and simmer for about 10 minutes while stirring occasionally. Add all of the garlic powder and Cajun seasoning next. Just long enough to release flavors, stir and cook for 30 seconds. In a large bowl, combine the skillet's contents with the remaining ingredients. Each of the 8 bell pepper halves will receive an equal amount of the rice and bean combination. Cheese should be sprinkled over the peppers.

Bake for 30 minutes with a piece of foil over the pan but not touching the peppers.

Once the foil is removed, bake the cheese for an additional 5-8 minutes, or until it turns golden.

Roasted Okra Chips

Okra is a contentious vegetable.  The majority of Southern dishes either embrace the slime and use it to thicken gumbo and stews or they try to hide it by coating slivers in cornmeal for a deliciously crisp fried crust.

Ingredients

20 okra, 3 cups, sliced vertically or horizontally

2 tablespoons oil, vegetable

1/2 teaspoon salt

1/2 teaspoon pepper

heat the oven to 350 degrees

Sliced okra should be gently mixed in a large basin with oil, salt, and pepper. Okra should be placed on a baking sheet with a rim and baked for 10 to 15 minutes. Midway through the cooking process, flip the okra to the opposite side. Depending on the width of the slice, the okra will take a different amount of time to cook overall. When crisp, remove from oven and transfer to paper towel. You can refrigerate any leftovers. Even though they won't be as crispy, you can reheat them.

Air Fryer BBQ Pork Riblets

Fantastic game day meal, or snack. Everyone will think you cooked for hours.

Ingredients

3/4 cup water

1 lb. bone-in St. Louis pork sparerib portions (cut 1 to 1½ inches thick)

1 Tbsp. Kansas City style barbecue seasoning rub canola oil cooking spray

2/3 cup barbecue sauce 

Put water in the air fryer pan's bottom (underneath the basket). In accordance with the manufacturer's instructions, preheat the air fryer to 350°F.

Cut the rib meat between the bones into 1- to 112-inch pieces and set in a big basin while you wait. Toss the rib pieces with the barbecue seasoning to ensure an even coating. Cooking sprays the rib pieces lightly and toss.

Cooking spray should be lightly applied to the air fryer basket. Fill the basket with the rib pieces. Apply cooking spray sparingly to the tops of the pork chunks. For six minutes, cook. Shake or toss the rib pieces in the basket while lightly misting them with cooking spray. Cook for a further 12 minutes, shaking or tossing the rib pieces every 6 minutes.

Brush some of the sauce lightly over the rib pieces, and simmer for 1 to 2 minutes, or until the sauce begins to slightly caramelize. Place the rib pieces in a basin, then stir in the remaining sauce. Await 3 to 5 minutes of cooling before serving.

Domestic BBQ Seasoning: Mix 2 teaspoons of packed dark brown sugar, 3/4 teaspoon of smoked paprika, 1/2 teaspoon of garlic salt, and 1/8 teaspoon of ground black pepper in a small bowl. 1 tablespoon is made.