Spring-time Lamb Roast

  This is a delicious lamb recipe, that will make your tastebuds dance.

 

Ingredients

Ingredient Checklist

1 (5-lb.) boneless leg of lamb, rolled and tied

3 ½ teaspoons kosher salt, divided

2 teaspoons freshly ground black pepper, divided

¼ cup loosely packed fresh rosemary leaves

⅔ cup loosely packed fresh flat-leaf parsley leaves

¼ cup loosely packed fresh thyme leaves

2 shallots, coarsely chopped

6 garlic cloves

1 tablespoon fresh lemon juice

10 tablespoons olive oil, divided

2 pounds small new potatoes

 

A nice dish of lamb and potatoes.

Rub lamb with 2 tsp. salt and 1 tsp. pepper; let stand 1 for an hour.

Pulse rosemary in a food processor 4 or 5 times or until finely chopped. Add parsley and the next 4 ingredients, and pulse 4 or 5 times or until finely chopped. Add 6 Tbsp. olive oil, and pulse 7 or 8 times or until smooth, scraping down sides as needed. Rub mixture over lamb; place in a large roasting pan. Let stand 30 minutes.

 

Preheat oven to 450°. Toss together potatoes and the remaining 1 1/2 tsp. salt, 1 tsp. pepper, and 4 Tbsp. oil; place potatoes around lamb in roasting pan.

Bake at 450° for 50 minutes to 1 hour or until a meat thermometer inserted into the thickest portion registers 125° (rare). Remove lamb from pan; cover loosely with aluminum foil, and let stand 15 minutes before slicing.

 

 Half of the lamb should be diced; package in 2 (2 1/2-cup) pieces and set aside for Rosemary Lamb Stew and Lamb Pita Pockets. Serve the leftover lamb with the pan juices and potatoes.

Spring Beet and Goat Cheese Salad with Walnuts

 

 This healthy and flavorful Beet and Goat Cheese Salad with Walnuts screams spring. Enjoy it with grilled foods or on its own.

 

INGREDIENTS

FOR THE SALAD:

5 oz arugula

3 oz goat cheese, crumbled

2 cooked beets, cut into strips

1 large orange, segmented

1/4 cup Fisher Walnut Halves and Pieces, roughly chopped

 

FOR THE TOASTED WALNUT BALSAMIC VINAIGRETTE:

1/3 cup light oil

1/4 cup balsamic vinegar

1/4 cup Fisher Walnut Halves and Pieces, finely chopped and toasted

juice from segmented oranges used in a salad (about 1/4 cup)

big pinch of coarse salt and pepper

 

Layer arugula, goat cheese, beets, and segmented oranges on a large salad plate. Season lightly with a pinch of coarse salt and fresh ground pepper.

In a small jar, combine oil, vinegar, toasted chopped walnuts, and orange juice. Add a pinch of coarse salt and pepper and shake vigorously until well combined. Serve with salad.

Traditional Italian Easter Pie

 

 An Italian tradition, Easter Pie is made by mixing cooked rice with fresh ricotta, eggs, sugar and toasted pine nuts and wrapping the mixture in layers of crispy, buttery phyllo. Orange zest is added to take the ricotta and rice mixture to the next level. The pie browns beautifully in the oven and comes out with a golden brown top and sides. When you cut into the pie, you will find a creamy, textured filling that is both subtle and delicious.

 

3/4 cup powdered sugar, plus extra for garnish

3 large eggs

2 teaspoons pure vanilla extract

1 tablespoon orange zest

1 (15-ounce) container whole milk ricotta cheese

1/2 cup cooked short-grained rice

1/3 cup toasted pine nuts

6 sheets fresh phyllo sheets or frozen, thawed

3/4 stick (3 ounces) unsalted butter, melted

Instructions

In a food processor, combine 3/4 cup powdered sugar, eggs, vanilla, orange zest, and ricotta until smooth. Combine the rice and pine nuts in a mixing bowl. Put aside the ricotta mixture.

Heat the oven to 375 degrees Fahrenheit.

Butter a 9-inch glass pie plate lightly. 1 phyllo sheet should be placed over the bottom and up the edges of the dish, allowing it to dangle over the sides. Melted butter should be brushed over the phyllo. Place a second layer of phyllo dough on top, placing it in the opposite way as the first. Spoon the ricotta mixture into the dish. Fold the overhanging phyllo dough over the top of the filling to enclose it completely. Brush completely with melted butter.

 

Bake the pie until the phyllo is golden brown and the filling is set, about 35 minutes. Transfer the pan to a rack and cool completely. Sift powdered sugar over the pie and serve.

A Easter sunshine cake

 

The most delectable cakes you'll ever taste. It impresses everyone and is simple to prepare ahead of time for a major occasion.

Oranges and pineapple make a beautiful and tasty summer cake.

 

For the cake

1 box yellow butter cake mix

1 11- ounce can mandarin oranges undrained

1/2 cup vegetable oil

4 eggs

For the frosting

1 20- ounce can crushed pineapple undrained

1 10 1/2- ounce package cheesecake filling mix

1 tablespoon sugar

8 ounces sour cream

9 ounces whipped topping thawed

 

Heat the oven to 350 degrees Fahrenheit and butter and flour three 9-inch cake pans.

Mix together the cake mix, eggs, oil, and oranges until fully combined and the oranges are included. There will be little pieces of orange, but there should be no major portions.

Bake for 15-20 minutes, or until a toothpick inserted into the middle comes out clean, turning the pans midway through the cooking time. Rest in pans 10 minutes, then turn out onto a wire rack to cool fully.

For the frosting

Combine the pineapple, filling mix, sugar and sour cream and beat well until all ingredients are combined and thickened. Fold in the whipped topping.

Frost the cooled cake and store in the refrigerator.

CRAB RANGOON EGG ROLLS

 

Ingredients:

2 (8-ounce) boxes of cream cheese softened

1 to 2 tablespoons Worcestershire sauce

1 teaspoon garlic powder

1/2 teaspoon onion powder

3 green onions chopped

1/2 lb fresh white cooked crabmeat flaked or diced

8 to 10 egg roll wrappers

Vegetable oil for frying



Easy ingredients and so yummy!



In a food processor, combine cream cheese, Worcestershire sauce, garlic powder, onion powder, and green onions. - Fold in crab meat. One egg roll wrapper should be pointed toward you. Make a short horizontal lump with three rounded tablespoons in the center of each wrapper. Bring the corner closest to you up and over and tuck it in gently. Fold in the sides and securely roll the wrapper. Use a small amount of water to secure the tip of the wrapper.

Heat oil in a heavy stockpot or saucepan to 375 degrees. Fry them 2-3 at a time for 1-2 minutes or until lightly browned. Allow the heat to charge back up in between batches. Place on paper towels to drain. Serve warm.

Crab Melts

 

These cheesy Crab Melts are an old-fashioned favorite with a creamy crab mixture and melted cheese on top of an English muffin. They’re wonderful when you want a little something different for brunch or a snack and they only take minutes to make from a few simple ingredients.



1/3 cup mayonnaise

1/4 cup very finely chopped celery

2 tablespoons finely chopped onion

1/2 teaspoon garlic powder

1/2 teaspoon TABASCO sauce

1 (6-ounce) can lump crab

2/3 cup shredded cheddar cheese

chopped fresh parsley

4 English muffins, split



Preheat broiler.

In a medium bowl, stir together mayonnaise, celery, onion, garlic powder, and TABASCO sauce.

Fold in crab meat and cheddar cheese.

Spread mixture evenly on English muffin halves. Sprinkle with fresh parsley.

Broil until the cheese is melted and the mixture is bubbly.

Creamed Chip Beef on Toast

 

Creamed chipped beef on toast would never look appealing. But, let's be honest, creamed chipped beef on toast is delicious. 

 

2 tbsp unsalted butter

2 tbsp all-purpose flour

1 cup cream chip beef slices, chopped

1 cup milk

2 slices of Toast, toasted

cracked black pepper

 

Next, pour in the milk, and continue to stir for a few minutes. The sauce will now thicken. Add some cracked pepper. Continue to cook for a few minutes, then you are ready to pour over the toast.

 

Stack the toast and pour everything over the toast.

 

Now enjoy!

 

 

Philly Cheesesteak Quesadilla

 

 Philly Cheesesteak Quesadillas are soft tortillas packed with meat and melted cheese that is cooked on a griddle until crisp. This quesadilla dish is perfect for a quick lunch or dinner in less than 30 minutes.

 

2 flour tortillas, medium

1/2 lb beef thinly sliced or diced

1/2 medium onion, chopped

1/2 red pepper, diced

1/2 green pepper, diced

6 oz mushrooms, diced

3 slices provolone cheese sliced in half

1 Tbsp light olive oil, divided

1 garlic clove, minced

¼ tsp sea salt, or to taste

1/8 tsp ground black pepper, or to taste

2 tsp mayo

 

Heat 2 tsp oil in a large pan, then add the chopped meat. Season with salt and pepper and continue to heat until the meat is completely done. Remove from the skillet and cover with a lid to stay warm.

In the meanwhile, finely cut the onion and dice the mushrooms and peppers. In the same skillet, sauté the veggies until soft, adding a teaspoon of oil if necessary.

Return the beef to the skillet with the minced garlic, stir, and cook until the meat is warmed. Mayo should be spread on the tortillas. Divide the filling among the tortillas, placing it on one side of each tortilla. Close the tortilla after topping it with sliced cheese.

Warm a skillet over medium heat. Add a little oil to the pan for a crisper tortilla. Place the tortilla in the heated pan and cook, flipping once, until the cheese is melted and the exterior is golden and crunchy. Cut into slices and serve.

Chicken and Broccoli Stir-fry

 

 The recipe for Chicken and Broccoli Stir-Fry is quite simple. It just takes 30 minutes to complete. It is quite adaptable. As a result, you may adapt to the components you have on hand. Cauliflower can be substituted for broccoli.

 

Ingredients

 

1 tablespoon plus 1 teaspoon vegetable oil divided use

1 cup thinly sliced peeled carrots

2 cups broccoli florets

1 lb boneless skinless chicken breasts, cut into 1 inch1-inchs

4 cloves garlic minced

1/4 cup low sodium chicken broth or water

1/4 cup soy sauce

3 tablespoons honey

2 teaspoons cornstarch

salt and pepper to taste

 

In a large pan, heat 1 teaspoon of oil over medium heat.

Cook the broccoli and carrots for about 4 minutes, or until the veggies are soft.

Remove the vegetables from the pan and set them on a platter, covered.

Turn the heat to high after wiping the pan clean with a paper towel.

Add the last tablespoon of oil.

Sprinkle the chicken pieces with salt and pepper and arrange them in a single layer in the pan - you may need to do this in batches. Cook for 3-4 minutes on each side until golden brown and well done. Cook for 30 seconds after adding the garlic to the pan.

Return the veggies to the pan and simmer for 2 minutes longer, or until warmed through.

Mix the chicken broth, honey, and soy sauce in a mixing dish.

Combine the cornstarch and a tablespoon of cold water in a small bowl.

Cook for 30 seconds after pouring the soy sauce mixture over the chicken and veggies.

Bring to a boil, add the cornstarch, and simmer for 1 minute, or until the sauce thickens.

Serve immediately, if preferred with rice.

Chocolate Rice Krispie Balls

 

Creamy peanut butter, rice krispies, confectioners sugar, and chocolate are combined to make peanut butter balls. This no-bake dish is ideal for your Valentine’s and holiday celebrations.

 

Ingredients

½ cup of peanut butter.

3 tbsps of soft butter.

1 tsp of vanilla.

1 cup of Rice Krispies.

½ cup of chopped pecans.

1 cup of shredded coconut.

1 package of chocolate chips.

1 square of sweet chocolate.

 

Directions

Combine the ingredients for the balls in a large mixing bowl and chill for 30 minutes.

Form into balls and place in the refrigerator for another hour.

Melt the chocolate chips with the sweet chocolate in a double boiler, then dip the balls one at a time into the chocolate to coat. To make things easier, use a fork.

Place the balls on parchment paper and place them in the freezer to solidify.

PECAN PIE BARK

 

 Sticky deliciousness of Pecan Pie, but in a more portable hand-held shape, which is great because you'll never want this bark to escape your eyes.

 

13 graham crackers

1 cup (2 sticks) of unsalted butter

1 cup brown sugar2 cups pecan halves, roughly chopped

1/4 teaspoon salt

1 teaspoon vanilla extract

 

Warm the oven to 350°F and prepare a rimmed baking sheet with foil.

Grease the foil lightly with butter and line the baking sheet with graham crackers, breaking them as needed to fit.

In a medium saucepan over medium heat, combine the butter, brown sugar, pecans, and salt. Bring to a boil and continue to whisk for 2 minutes.

Remove from the heat and mix in the vanilla extract. Pour the heated mixture over graham crackers and distribute with a spatula to the sides of the pan. Make sure the pecans are equally spread and that the crackers are completely coated.

Bake for 10 minutes, or until bubbling.

Allow cooling fully before slicing.

Broccoli Cauliflower Salad

 

Broccoli Cauliflower Salad is easy to throw together and so delicious. This is a classic side dish recipe that is loved at family functions and picnics.

 

Ingredients

1 head of cauliflower cut into florets

3 small heads of broccoli cut into florets

12 slices of bacon diced

1/2 cup shredded cheddar cheese

1/4 cup sunflower seeds

1/2 small red onion diced

 

Dressing

1 cup mayonnaise  

2 tablespoons red wine vinegar

2 tablespoons sugar

1/2 teaspoon kosher salt

 

Please be aware that in this dish, broccoli and cauliflower are eaten uncooked. The dressing softens them just enough to make them delightful.

In a large mixing bowl, combine the cauliflower, broccoli, bacon, cheddar cheese, sunflower seeds, and red onion.

Whisk together the mayonnaise, red wine vinegar, sugar, and salt in a small bowl until well incorporated.

 

Toss the dressing with the other ingredients to incorporate.

Instant Pot Shrimp Lo Mein

 

  This may be the simplest Instant Pot Shrimp dish ever. It's loaded with delectable shrimp, delicious spices, and lots of noodles, making it the ideal substantial lunch.

If you're searching for a wonderful Instant Pot seafood meal that everyone will like, this Shrimp Lo Mein recipe is a must-try.

 

1 tbsp minced garlic

1 tbsp sesame oil

8 oz spaghetti pasta broken in half

1 cup snow peas

1 cup broccoli florets

1/4 cup red peppers thinly sliced.

2 carrots peeled and sliced into thin rounds

1 1/2 cups chicken broth

1 tsp minced ginger

2 tbsp soy sauce

1 tbsp oyster sauce

1 tbsp rice wine

1 tbsp brown sugar

1 tsp red pepper flakes

1 lb of shrimp, thawed

Sauté in your Instant Pot.

Next, take the garlic and sesame oil and place them in your Instant Pot.

Cook until the garlic is gently browned.

Once that is complete, add your noodles to the Instant Pot.

 

Arrange the veggies on top of the noodles

Combine the chicken broth, ginger, red pepper flakes, soy sauce, oyster sauce, rice wine, and brown sugar in a medium mixing bowl. To incorporate all of the ingredients, stir them together.

Once everything is combined, take your sauce and pour it over the veggies in the saucepan.

Close your Instant Pot. For 5 minutes, set the Instant Pot to manual, high pressure.

When the Instant Pot is finished cooking, execute a fast release and remove the cover once all of the pressure has been released.

It's now time to start cooking your shrimp. I like to cook them separately on the burner since it's just easier and I want to make sure they're done. In a skillet, I heat a small amount of oil over medium heat. Then, add the shrimp and fry until thoroughly done, about 2-3 minutes per side. Once the shrimp is thoroughly cooked, place it in the Instant Pot with the remaining ingredients. Several times, toss the noodles with the shrimp.

You can observe how the water evaporates.

Allow 10 minutes for sitting.

Garnish with chives and red pepper flakes, or any desired toppings.

GARLIC BUTTER STEAK AND POTATOES SKILLET

 

A delicious one-pan skillet dinner, the whole family will love.



INGREDIENTS

1 1/2 lb Favorite Steak Flank Steak, Ribeye, Tenderloin, Strip Loin, or Strip Steak Chicken cut into strips

1 1/2 lb Baby yellow potatoes quartered

1 Sweet Onion sliced

2 1/2 tablespoon Olive Oil

3 tablespoons butter divided

5 Garlic cloves minced

1 teaspoon fresh thyme chopped

1 teaspoon fresh rosemary chopped

1 teaspoon fresh oregano chopped

Salt and fresh cracked pepper

Parmesan Cheese

Crushed red chili pepper flakes



The marinade

1/4 cup soy sauce

1 tablespoon Olive Oil





1 tablespoon Garlic Balsamic Hot Sauce

Fresh cracked pepper



Combine the steak strips, soy sauce, olive oil, pepper, and spicy sauce in a large mixing basin. Set aside to marinate while the potatoes cook.

Boil the potatoes for 8 minutes in salted water.

1 tablespoon olive oil and 1 tablespoon butter in a large pan over medium-high heat.



Sauté the onion for 3-4 minutes, or until tender.



Cook for about 4 minutes with 1 tablespoon olive oil and drained potatoes, stirring occasionally, until potatoes are golden and fork-tender. Set aside the sautéed potatoes and onions on a platter.

Maintain the same skillet over medium heat and add the remaining 2 tablespoons of butter. Arrange the steak strips in a single layer in the skillet, reserving the drained marinade for later.

Garlic and red chili pepper flakes should be added to the meat. Cook the steak strips for 1 minute on each side, or until well browned - alter timing based on how you enjoy your grilled steak. Cook until the marinade is cooked, then stir in the saved marinade.

Give the fresh herbs a brief toss. Return the sautéed potatoes to the pan and heat through.

If required, season with salt and pepper.



Remove from the oven and top with a drizzle of Olive Oil, fresh herbs, and Parmesan cheese.

Cream Cheese Filled Pumpkin Bread

 

This delicious cream cheese-filled pumpkin bread recipe is ideal for satisfying your pumpkin cravings!



Cream Cheese Filling

1 8-ounce package of cream cheese, softened

1/2 cup granulated sugar

1 tablespoon all-purpose flour

1 egg

1 teaspoon vanilla

Bread

1 2/3 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon pumpkin pie spice

1/2 cup vegetable oil

1 1/2 cups granulated sugar

2 eggs

1 cup pumpkin puree



Heat the oven to 325 degrees Fahrenheit. Spray a 9-by-5-inch loaf pan with nonstick cooking spray.

To make the cream cheese middle, put the cream cheese, sugar, flour, egg, and vanilla extract in a medium mixing bowl and whisk until smooth. Place aside.

In a medium mixing bowl, combine the flour, baking soda, salt, cinnamon, nutmeg, and pumpkin pie spice. Place aside.

Inside a large mixing bowl, blend the vegetable oil, sugar, eggs, and pumpkin puree until thoroughly incorporated.

Add the flour mixture, a little at a time, to the pumpkin mixture, stirring until barely incorporated.

1 1/2 cups of the batter should be poured into the prepared loaf pan. Spread the cream cheese mixture equally over the top of this layer, then top with the leftover batter. Bake for 85 to 95 minutes, or until a wooden skewer into the middle comes out clean. Cover with foil for the last 15 minutes of baking for softer edges. Allow cooling in the pan for 15 minutes before removing to a wire rack to cool fully before slicing.

 

Old style Goulash

 

One such hearty favorite is both simple and adaptable. I prepare a variation with leftover chili beans and elbow macaroni, as well as canned or frozen corn. Whether you use cheese or not. Everything works.



2 lbs ground beef

3 tsp minced garlic

1 large yellow onion, diced.

2 1/2 cups water

1/2 cup beef

1/3 cup olive oil

2 cans tomato sauce (15 ounces)

2 cans diced tomatoes (15 ounces)

1 Tbsp Italian seasoning

1 Tbsp adobo or chili seasoning

3 bay leaves

1 Tbsp seasoned salt

1/2 tsp black pepper

2 cups elbow macaroni, uncooked

1 cup shredded mozzarella cheese

1/2 cup shredded cheddar cheese



Brown the ground beef in a large pan over medium-high heat.

Cook until the onions are softened, then add the garlic and olive oil.

Add the water and broth, tomato sauce, chopped tomatoes, Italian seasoning, bay leaves, seasoned salt, pepper, and adobo or chili spice, and season to taste. Combine thoroughly.

Cook for about 20 minutes on low, stirring periodically.

Stir in the uncooked elbow macaroni until everything is incorporated. Allow boiling for another 20 minutes, covered.

Discard the bay leaves after the macaroni is done.

Remove the skillet and stir in the cheddar cheese until incorporated.

Just before serving, sprinkle with mozzarella.

Cabbage Soup the old fashion way

 

The soup comes in an infinite number of types, ranging from vegetable-based soups to substantial, meaty entrees. Cabbage may not be the first vegetable that comes to mind when thinking of vegetable soup, but it turns out that it performs fantastically in soup!



Ingredients

2 tablespoons olive oil

1 medium white onion, chopped

3 stalks of celery, chopped

4 large carrots, peeled and chopped

3 medium Yukon gold potatoes, ½-inch cubes

3 cloves garlic, minced

6 cups chicken broth

1 cup tomato juice

1 (14.5-ounce) can of diced tomatoes, drained

1 head green cabbage, cored and chopped

1 teaspoon salt

½ teaspoon black pepper

½ teaspoon sugar

½ teaspoon thyme

¼ teaspoon celery salt

1 bay leaf

1 tablespoon fresh parsley, chopped, for garnish



Instructions

In a large saucepan or Dutch oven, heat the olive oil on medium-high.

Once the onion, celery, carrots, and potatoes are shimmering, add them to the pan.

Cook for 5 to 7 minutes, or until the veggies begin to soften.

Cook for 1 minute more, or until the garlic is aromatic.

Stir in the tomato juice and chicken broth.

Combine the chopped tomatoes, cabbage, salt, sugar, thyme, celery salt, and bay leaf in a large mixing bowl. Raise the ingredients to a boil, then reduce to low heat.

Cook for 30 to 40 minutes, or until the cabbage has wilted and the veggies are tender.

Garnish with fresh parsley and serve immediately.

Baked Sweet n Sour Chicken

 

This Baked Sweet and Sour Chicken is a healthy alternative to your favorite Chinese takeout. The sweet and sour sauce is created using items that you most likely already have in your pantry or refrigerator, making this delectable meal simple to prepare.



Ingredients
4 boneless skinless chicken breasts, cut into 1" pieces
1 cup cornstarch
2 large eggs
1/4 cup vegetable oil
1/2 cup granulated sugar
1/4 cup ketchup
1/2 cup apple cider vinegar
2 tbsp. soy sauce
1 tsp. garlic powder
1/2 tsp. sea salt



Warm the oven to 325 degrees Fahrenheit and line a 13 x 9-inch baking sheet with parchment paper.

Place aside. Salt and pepper the chicken breasts.

In a big ziplock bag, combine cornstarch and chicken breast. Shake well to coat.

In a small dish, whisk together the eggs. In a pan, heat the oil over medium-high heat until it sizzles.

Dredge the chicken breasts in the eggs and place them on the skillet. Place the chicken in the preheated pan once it has been seared till brown.

Whisk together the sugar, ketchup, vinegar, soy sauce, garlic powder, and sea salt in a medium mixing bowl. Bake for 1 hour, stirring halfway through, over chicken.

Serve over rice.

CopyKat Paula Deen Pudding

 

 Banana pudding is one of those traditional comfort dishes that just makes you happy. It's creamy and sweet, with just enough banana taste. And it's so simple to make! Paula Deen's banana pudding recipe combines condensed milk and cream cheese to instantly transform store-bought pudding mix.

 

Ingredients 

1-ounce container of frozen whipped topping thawed

14-ounce can of sweetened condensed milk

8-ounce package of cream cheese softened

2 cups milk

5-ounce box of instant French vanilla pudding

6-8 bananas sliced

2 bags of Pepperidge Farm Chessmen cookies

 

Layer bananas on top of 1 bag of cookies in a 13x9x2-inch baking dish.

Combine the milk and pudding mix in a mixing dish and well combine with a handheld electric mixer.

In a separate dish, combine the cream cheese and condensed milk and stir until smooth. Fold the cream cheese mixture into the whipped topping.

Stir the cream cheese mixture into the pudding mixture until completely combined.

Cover with the remaining cookies after pouring the mixture over the cookies and bananas. Place in the refrigerator until ready to serve. At the very least, 2-3 hours.

Brussels sprouts

 

 Sauteed brussels sprouts with butter, garlic, and herbs until soft and caramelized. A simple and flexible side dish that goes well with chicken, steak, and seafood and is a welcome addition to any holiday feast.

 

Ingredients

3 tablespoons butter

1 lb brussels sprouts trimmed and halved

2 teaspoons minced garlic

1 teaspoon dried Italian seasoning

1/2 teaspoon kosher salt

1/4 teaspoon pepper

1/2 cup chicken broth or vegetable broth

1 1/2 tablespoons chopped parsley can also use green onions or fresh dill

 

Directions

In a large saucepan over medium-high heat, melt the butter.

Cook for 3-4 minutes, or until the brussels sprouts are browned.

 

Combine the garlic, Italian seasoning, salt, pepper, and chicken broth in a mixing bowl. Bring to a boil. Cook, stirring periodically, for 4-5 minutes, or until sprouts are tender.

Remove any surplus liquid. Serve garnished with parsley.

Pickled Beets

 

I love pickled beets; the best is when you make them yourself.

 

Ingredients

10 pounds fresh small beets, stems removed

2 cups white sugar

1 tablespoon pickling salt

1-quart white vinegar

¼ cup whole cloves

 

Arrange the beets in a large stockpot and fill it with water. Bring to a boil and simmer until the beets are cooked, about 15 minutes depending on size. If you have huge beets, split them into quarters. Cool and peel after draining, saving 2 cups of the beet water.

Immerse jars and lids in boiling water for at least 10 minutes to sterilize. Fill each jar halfway with beets and top with a few whole cloves. Combine the sugar, beet water, vinegar, and pickling salt in a big pot. Bring to a boil over high heat. Fill the jars halfway with boiling brine and shut the lids.

Fill a big stockpot partly with water and place a rack in the bottom. Bring to a boil over high heat, then use a holder to carefully lower the jars into the saucepan. Allow 2 inches between the jars. Add more boiling water until the water level is at least 1 inch over the jar tops if required. Bring the water to a full boil, then cover and cook for 10 minutes.

 

 

BEAN AND HAM HOCK SOUP

 

 Use that leftover ham bone to create some excellent ham and bean soup in the slow cooker. or instant pot. Nothing is more traditional than this classic soup. Please enjoy one of the nicest homemade soups you can cook.

 

1 pound dry navy beans - or great northern; see note about precooked beans

1 ham bone - meaty

2 carrots - medium - diced - optional

2 ribs celery - - diced - optional

1 onion – medium-diced

½ teaspoon garlic powder

½ teaspoon black pepper

1 bay leaf - optional

6 cups water

 

One pound of dried beans or 48 oz. of pre-cooked beans can be used.

Rinse 1 pound of navy or great northern dried beans if using. Check the beans for any stones or pebbles. Allow soaking overnight, covered in water.

Rinse any coating from a juicy ham bone under running water. Scrape away any surface fat that you can. Pour into a bigger crock pot, or instant pot. 2 medium carrots, 2 ribs celery, and 1 medium onion, diced. Carrots and celery are possibilities, but not required.

Combine the beans, carrots, celery, and onion in the crock pot. 12 teaspoon garlic powder, 12 teaspoon pepper, and 1 bay leaf are recommended. Pour in 6 glasses of water.

Cook for 8 hours on low if using precooked beans and 10 hours if using dry beans. Remove the ham bone to a chopping board two hours before the conclusion of the cooking time. Allow 10-15 minutes for the bone to cool. Then, take out all of the flesh from the bone. Remove the bone, as well as any fat and garbage. Return the meat to the stove to complete cooking. This is a good time to taste and add salt if necessary.

If you have the opportunity, chill overnight and skim the fat off the top before reheating the next day.

Slow Cooker Barbequed Beef Ribs

 

 This rib recipe will be your new go-to for any time.

 

1 cup water

1 cup ketchup

1 6 ounce can of tomato paste

3/4 cup brown sugar

1/2 cup vinegar

2 tablespoons prepared mustard

1 tablespoon salt

2 pounds beef back ribs.

 

In a slow cooker, combine water, ketchup, tomato paste, brown sugar, vinegar, mustard, and salt, stirring to dissolve the brown sugar and salt.

Stir the short ribs into the sauce to coat. Cook for 8 hours on Low with the lid on.