Turkey Roulade

  

It's filled with bacon, apple, and cornbread stuffing!

 

FOR THE TURKEY:

1/4 c. salted butter, softened

4 garlic cloves, grated

1 tbsp. chopped fresh sage

1 tsp. poultry seasoning

1 tsp. lemon zest

4 slices thick-cut bacon

1 medium onion, chopped

2 stalks celery, diced

1 tsp. kosher salt

1 tsp. ground black pepper

1 honeycrisp apple, diced

1 small bunch of kale, stemmed and chopped  

1/4 c. white wine

1 tbsp. fresh lemon juice

2 tbsp. chopped fresh parsley

2 1/2 c. dry seasoned stuffing mix

1  piece cornbread, crumbled  

1/2 c. turkey or chicken broth

1 bone-in skin-on turkey breast roast  

Kitchen twine

FOR THE GRAVY:

3 tbsp. all-purpose flour

2 c. turkey or chicken broth, warm

Kosher salt, to taste

Ground black pepper, to taste

 

Preheat the oven to 350°F for the turkey.

Mash the butter with the garlic, sage, poultry seasoning, and lemon zest in a small bowl until fully blended.

Cook the bacon in a large saute pan over medium-high heat, stirring occasionally, until the fat has rendered and the bacon is brown and crispy, approximately eight to ten minutes. Place the bacon on a dish lined with paper towels. When the bacon is cold enough to handle, crumble it into bite-sized pieces. Discard the fat and wipe the pan clean.

Melt two tablespoons of the butter mixture in the same pan over medium heat. Cook until the onion, celery, a teaspoon of salt, and 1 teaspoon of pepper are transparent, approximately three to four minutes. Cook until the apples soften slightly and the kale begins to wilt, about five minutes in total. Add the wine and lemon juice and heat for two to three minutes, or until the wine is reduced by half. Add the parsley and mix well. Transfer the mixture to a large mixing basin.

Toss the stuffing mix, crumbled cornbread, and crumbled bacon into the large dish with the veggies. Put in the broth and mix everything till the bread is completely dry.

Place the turkey breast skin-side down on a broad chopping board. To cut out and remove the backbone, use a boning knife, a sharp, tiny knife, or kitchen shears. These bones should be saved for stock. Remove the huge portion of the sternum bone from the flesh by cutting along the ribs and the keel bone with the knife. Work gently, feeling along the connection between the bone and the breast meat to ensure you're cutting as near to the bone as possible without cutting into the meat. 

Continue slicing close to the bone, working your way down and towards the center of the breast roast until the keel bone can be lifted from the roast. Remove the tenders and set aside. Butterfly both breasts, beginning at the center, by pushing the knife into the side of the breast and cutting it in half horizontally until it is nearly sliced in two and can be opened like a book.

With paper towels, dry the entire bird. Place the turkey breast skin side down on a plate. Place the tenders in the center of the roast, along the curvature. Cover the roast in plastic wrap and pound it with a meat tenderizer until flattened and even. Rub 2 tablespoons of the butter mixture over the surface of the turkey and season with salt and pepper.

Distribute the stuffing mixture evenly on the baking sheet, leaving a 12-inch border all around. Begin by carefully rolling the turkey into a log and placing it seam-side down on the board. Tie the roll once along the full length of the turkey and once around the breadth at roughly 2-inch intervals using kitchen twine.

Rub the entire roast with the remaining butter mixture and sprinkle with salt and pepper. Place the roast seam-side down on a rack set in a roasting pan.

1 hour 10 minutes to 1 hour 30 minutes, or until the turkey is golden brown and crispy, and the internal temperature reaches 160°F. Place the turkey on a carving board, wrapped in foil, to rest.

Remove the rack from the roasting pan and heat the pan over medium heat. Cook, stirring regularly, until the roux is golden brown, whisking the flour into the drippings. Whisk in the stock gradually to break up any clumps. Bring to a moderate boil. Cook, whisking regularly, for 3 minutes, till the gravy is silky and thickened. Season with salt and pepper to taste.

Remove the string from the turkey and slice it. Serve with additional parsley black pepper and heated gravy.

Reindeer Rice Krispies Recipe

  

Reindeer Rice Krispies are the prettiest Christmas snack dish you're going to ever see.

 

Ingredients

6 TBSP butter

1 10 oz marshmallows

6 c. Rice Krispies cereal

1 pkg candy eyeballs

1 pkg m & m candies red

12 oz dark cocoa candy melts

 

Directions

In a large saucepan, melt the butter and add the marshmallows.

Stir constantly until the marshmallows are fully melted.

Remove from heat and stir in Rice Krispies cereal.

Spoon into a greased 9x13 baking dish.

 

Allow to solidify before cutting into rectangles for reindeer.

Push your craft spoons into the sweets with care.

 

Melt chocolate according to the package directions, and spoon inside a plastic baggie.

To construct antlers, cut a tiny hole in the corner of the bag.

Attach the sweet eyes and m&m nose to the Rice Krispies Treat with a little dot of chocolate.

Christmas Tree Pull-Apart Appetizer

 With only 5 ingredients, this Pull-Apart Crescent Roll Christmas Tree is a delightful and quick holiday snack. Flaky, buttery crescent rolls are stuffed with herb-infused cream cheese and cooked until golden brown. Combine with marinara or your favorite dipping sauce.

 

2 cans refrigerated Pillsbury crescent rolls

8 ounces chive and onion cream cheese, softened

1/2 cup freshly grated Parmesan cheese

1 & 1/2 tablespoons butter, melted

2 tablespoons chopped fresh parsley

flakey sea salt, for finishing

marinara sauce, for serving/dipping

 

Prepare the oven to 375°F and prepare a large baking sheet using parchment paper.

Flour should be softly dusted over a clean work area. All of the crescent rolls should be unrolled and separated along the perforated lines. Slice each triangle in half lengthwise with a slightly greased pizza cutter resulting in 32 pieces. Spread about a teaspoon of cream cheese on the widest end of a triangle, then top with Parmesan. Curl it up and continue with the other ingredients. Arrange on a baking sheet in the shape of a Christmas tree, start with the trunk, then work your way up to the top.

Place in the oven for about 22 minutes, or until golden brown.

Transfer from the oven, brush with butter, and season with sea salt and parsley.

Garlic Herb Butter Steak

 

 The next melt-in-your-mouth grilled steak dish is perfect for the holidays this year, too!

 

Oven-Baked Garlic Herb Butter Steak. This magnificent piece of steak for the Holiday table will wow your loved ones! Delicious roasted rib-eye steak is soft and tasty, and the cut is guaranteed to wow. The taste of this garlic herb butter steak is out of this world, owing to a delectable garlic herb sauce with a peppery edge. This melt-in-your-mouth oven-roasted steak dish is perfect for the holidays this year. Enjoy the experience!

 

1 large and thick rib-eye  

2 onions, halved horizontally

4 garlic cloves, smashed, with peel on

2 teaspoons fresh cracked black pepper, divided

1 teaspoon kosher salt

1 crumbled beef bouillon cube, optional

1/3 cup low-sodium soy sauce

1/2 cup melted butter (or olive oil)

1 tablespoon hot sauce of your choice  

1 tablespoon minced garlic

1 tablespoon Italian flat parsley, chopped

1 tablespoon curly parsley, chopped

1/2 teaspoon red chili pepper flakes

 

To create the Garlic Herb Butter Steak in the Oven, follow these steps: Remove the steak from the refrigerator for a minimum of one to two hours before cooking to allow it to come to room temperature. Using paper towels, pat dry all over.

 

 Preheat your oven to 500oF (260oC) broil setting. Season each side of the steak liberally with salt, pepper, and a crushed bouillon cube. Arrange the steak on top of the crushed garlic and onion pieces in the baking pan. The onions will be used to make a roasting rack. Broil the steak for Five - to seven minutes on the top rack, depending on thickness, then flip and broil for an additional five minutes.

 

Reduce the oven temperature to 400oF (200oC) and broil the steak for ten to twelve minutes per side. Use an instant-read thermometer to determine the internal temperature of the steak: 125oF (51oC) for medium-rare, 135oF (57oC) for medium. Transfer the steak from the oven, tent with foil, and set aside for ten minutes. Meanwhile, combine soy sauce, melted butter (or olive oil), hot sauce, garlic, parsley, one teaspoon of pepper, and red chili pepper flakes in a mixing bowl.

 

Slice the meat with a sharp knife, starting with the bone, and sprinkle the herb sauce on top before serving. Garlic Herb Butter Steak should be served promptly.

Celery Reindeers

 

This holiday season, the iconic Ants on a Log snack is getting a seasonal twist! These Peanut Butter Celery Reindeer Sticks are a healthy choice for parents who want to serve their kids an enjoyable treat while still eating mostly healthy.

 

INGREDIENTS

5 celery ribs, ends trimmed and cut in half

peanut butter

20 gluten-free pretzels, cut in half

20 homemade googly eyes

10 fresh raspberries

 

DIRECTIONS

Spread the nut or seed butter on top of the celery ribs.

To complete the Rudolph's face, add the antlers, eyes, and nose.

Keep an eye on your children while they consume and devour this treat.

BLOOMING QUESADILLA RING

  

The finest appetizer is this Blooming Quesadilla Ring! Use tortilla shells that have been sliced in half and filled with chicken and cheese before being wrapped up and put in a big ring. This pull-apart appetizer is usually a crowd-pleaser!

 

INGREDIENTS

20 soft flour tortillas

4 cups finely shredded Colby and Monterey Jack cheese

3 cups shredded cooked skinless boneless chicken breast

1 yellow bell pepper seeded and diced

cup finely diced sweet yellow onion cup finely diced red onion

cup salsa your favorite brand

1 cup taco sauce  

2 cups finely shredded cheddar cheese

2 tablespoons fresh cilantro chopped

 

Prepare the oven to 375°F. Using parchment paper, line a baking sheet. In the center of the baking sheet, place a big, wide-mouthed glass jar.

Cut the tortillas in half using a cutting board and a sharp knife or a pizza cutter. Place aside the divided tortillas with a clean dry towel.

Mix the shredded cooked chicken, chopped yellow pepper, finely diced yellow and red onion, salsa, & taco sauce in a large mixing dish. Mix till all of the ingredients are thoroughly combined. Sprinkle with 1/2 to 2 tablespoons of the shredded Colby Monterey jack cheese with the chicken mixture.

Roll each "filled" divided tortilla into a cone shape. Take care not to squash the filling out. The tiny, pointy ends of the cones must contact and create a ring around the wide-mouth jar.

Sprinkle three-quarters of a cup of the shredded cheddar cheese on top of the ring once you've completed the bottom layer. Duplicate the cone ring for a second layer, then top with a cup of the Colby and Monterey jack cheese.

Repeat with the third and last ring. Remove the glass jar from the cones' core.

Bake the cones for fifteen to twenty minutes, till the rims are golden brown and the cheese has melted.

Transfer the quesadilla ring to a heat-safe serving platter using the parchment paper edges

Serve the quesadilla ring with salsa or dipping sauce of your choice. Any leftovers can be kept in an airtight jar in the refrigerator.

 

 

Baked cheese bread flower

 

 Homemade Eggless Cheesy Brioche Flower Bread that is not only gorgeous but additionally tasty.

 

For Proofing Yeast 

¾ teaspoon Active Instant Dry Yeast

1 teaspoon Sugar

¼ cup Warm Water

 

For Dough

1.5 cups All Purpose Flour + 1 tablespoon extra

1 tablespoon Sugar

¼ teaspoon Salt

⅛ cup Oil

⅛ cup Melted Butter

⅓ cup Warm Milk + 1 tablespoon extra

 

For Filling

½ cup Pizza Sauce

¼ cup Grated Mozzarella Cheese

¼ cup Grated Cheddar Cheese

2 teaspoon All Purpose Flour

1 teaspoon Italian Seasoning

½ teaspoon Red Chilli Flakes

½ teaspoon Garlic Powder

 

INSTRUCTIONS

 In a bowl, add a quarter of extremely warm water at 100° F together with a teaspoon of sugar and yeast. Dissolve thoroughly and set aside for three to four minutes, till the yeast becomes frothy and bubbles.

Combine all-purpose flour, salt, & sugar in a mixing dish. Combine the foamy yeast mixture with the flour.

Then add the butter-oil combination, accompanied by the heated milk. Combine the wet and dry ingredients until a dough forms. Knead the dough for five to six minutes on a clean kitchen surface by extending it with the heel of your hand away from your body, rotating it by a quarter, and folding it back to you continue till the dough is smooth.

Once pushed with a finger, the dough should bounce back and appear extremely smooth. Wrap it in a cling wrap. Place it in a warm spot for about one hour. The dough should quadruple in size.

Punch the dough down a bit and knead it for another minute or two till smooth.

In a mixing bowl, combine the grated cheese, flour, Italian seasoning, garlic powder, & red chili flakes. Put aside after gently mixing everything. Put aside after gently mixing everything.

Roll the dough into a cylinder and use a sharp knife to cut it into four equal portions. Repeat with the remaining dough.

Roll a ball of dough into a thin circle fifteen centimeters in diameter. If necessary, use a plate to outline and cut the edges of a perfect circle.

Distribute a tablespoon. of pizza sauce on the flattened-out dough, giving about a centimeter around the borders. Equally, distribute the cheese mixture on top.

Wrap with another piece of rolled dough, seal it securely, and continue the process four more times.

 Eight parts. Next, split each section in half again by obtaining. Cut the dough into four halves (leaving the center) using a tiny round cutter or small bowl. Cut each portion twice to make eight equal parts. Following that, cut each section in half again, yielding a total of Sixteen parts.

Start by twisting two neighboring sections in opposite directions to produce the flower. Finally, connect their edges. This creates a petal. A rep for the remaining petals to complete the flower bread.

Apply a coat of milk to the top of the bread and bake at 180°  20-25 minutes, until it's golden brown and the cheese has melted. Enjoy heated with your favorite soup.

 

 

Grilled Cheese with Caramelized Onions

  

 A divinely adjusted version of the tried-and-true traditional sandwich is the grilled cheese and caramelized onions. Consume with Creamy Tomato Soup.

 

Ingredients

2 of tablespoons

3 large onions, sliced

Salt and pepper

Salt and pepper

8 thick slices of bread

1/4 cup butter, room temperature

2 cups  grated aged Cheddar

 

Serving suggestion: Creamy Tomato Soup,

Creamy Tomato Soup:

2 tablespoons

2 cloves garlic, minced

1 medium onion, chopped

2 tablespoons brown sugar

12 large tomatoes, chopped

4 sprigs fresh thyme

1 piece Parmesan rind, optional

1/4 cup  cream

 2 tablespoons

Salt and pepper

Grated Parmesan, for serving

Chopped fresh chives, for serving

 

Pancake Casserole

 

 Prepare to include this new brunch staple into your Saturday routine. For a meal that the whole family will enjoy, top the Pancake Casserole recipe with powdered sugar, fresh berries, and even vanilla ice cream.

 

Ingredients

Cooking spray

Pancakes

6 large eggs

1 1/2 cups heavy cream

1 cup whole milk

1/4 cup granulated sugar

1 teaspoon vanilla bean paste

1/4 teaspoon kosher salt

butter and maple syrup, for serving

 

Coat a 13- x 9-inch baking dish lightly with cooking spray. Place the pancakes in three rows, slightly overlapped, beginning at one long end of the baking dish. In a mixing dish, combine the eggs, cream, milk, sugar, vanilla, and salt. Spread the mixture gently over the pancakes. Refrigerate for at least eight hours or as long as overnight. Prepare the oven to a temperature of 350 degrees Fahrenheit. Cook the casserole, covered, for twenty-five minutes in a preheated oven. Uncover and bake for an additional twenty-five minutes, till the middle is set. Allow to stand for five minutes. Top with butter pats and drizzle with syrup.

Baked Feta Pasta

  

For a delightfully cheesy dinner, roast cherry tomatoes and an entire block of feta till soft and melty, then combine with garlic, basil, & cooked noodles. then chose a short tube pasta so that the sauce could be caught inside each piece, and then topped it with a sprinkling of flaky sea salt to precisely balance the meal.

 

2 pints (20 ounces) cherry tomatoes

1/2 cup extra-virgin olive oil

Kosher salt and freshly ground black pepper

One 8-ounce block of feta cheese, drained

10 ounces mezze rigatoni

1 clove garlic, finely grated

Pinch crushed red pepper flakes

1/4 cup fresh basil leaves, thinly sliced

Prepare the oven to 400 degrees Fahrenheit.

In a medium mixing bowl, combine the cherry tomatoes, olive oil, a quarter teaspoon of salt, and several grinds of black pepper. Place the tomatoes in a 2 1/2- to 3-quart baking dish, top with a layer of feta, and season with a touch of black pepper. Cook for thirty minutes at a time till the tomatoes have burst and the feta has softened. Continue to cook, stirring occasionally, till the tomatoes & feta are golden brown, approximately ten to 15 minutes further. In the meantime, bring a big pot of salted water to a boil over high heat. Cook until the pasta is al dente, approximately thirteen minutes. After reserving half a cup of the cooking water, drain the pasta completely. Stir in the garlic & red pepper flakes as soon as the tomatoes and feta come from of the oven. Mash the tomatoes and feta with the back of a spoon to get a smooth and creamy sauce. Toss in the pasta and half of the basil until it's completely coated. If the sauce is too heavy, add a couple of teaspoons of pasta water at a time. Adjust the seasoning with salt and pepper to taste. Serve with the remaining basil and a sprinkle of sea salt on top.

Instant Pot Short Ribs

 

The Instant Pot allows you to make fall-off-the-bone short ribs in a mere two hours from start to finish. How to Cook Short Ribs in an Instant Pot

Sprinkle the short ribs with salt and pepper, and sear on the meaty side of the Sauté setting till browned. You just want to brown one side to extract flavor. Deglaze with red wine after sautéing the aromatics in the oil and short rib fat. Prepare the short ribs in a pressure cooker for forty-five minutes on high pressure alongside carrots & beef broth. Allow the pressure to naturally release for ten minutes before removing the short ribs from the pressure cooker and straining the solids from the sauce. 

 

INGREDIENTS

1 medium yellow onion

2 cloves garlic

2 medium carrots cut

1 tablespoon vegetable oil

4 to 4 1/2 pounds bone-in English-style or thick-cut beef short ribs

1 tablespoon plus 1/2 teaspoon kosher salt, divided, plus more as needed.

1/2 teaspoon freshly ground black pepper

2 tablespoons double concentrated tomato paste

4 sprigs fresh thyme, or 1 teaspoon dried thyme

1 bay leaf

1/2 cup dry red wine

1/2 cup beef broth

Perfect Pumpkin Pie

 

 The following excellent pumpkin pie has a deeper custard flavor and a light buttery crust, so it packs a lot more spice than your ordinary pumpkin pie. For an additional special treat, top it with whipped cream or ice cream. Bring one to a Halloween party, Thanksgiving gathering, or Christmas get-together for a delectable fall or winter treat.

 

Ingredients

Crust

 

1 ¼ cups flour

½ tsp salt

1 tsp cinnamon

½ tsp baking powder

⅓ cup cold butter, cut into cubes

4 ½ tbsp ice water

Custard Filling

 

1 ½ cups pumpkin puree

1 tbsp flour

1 cup sugar  

1 tsp vanilla extract

1 tsp ginger

1 tsp cinnamon

½ tsp mace

¼ tsp nutmeg

¼ tsp salt

3 eggs

½ cup dairy or plant-based milk

 

Directions

Prepare the pumpkin by cleaning, cooking, and puréeing it.

Make a hole in the pumpkin and scoop out the insides. Save your seeds for another roasting!

METHOD OF THE OVEN

Roast the pumpkin slices in an oiled baking dish for 40-60 minutes at 400°F.

METHOD OF STEAMING

Cut the pumpkin into big chunks and steam it for around fifteen minutes in a double boiler. After either approach, the skin will readily peel away.

After the pumpkin has cooled, remove the peel and place smaller bits in a food processor. Using pulses, blend until smooth. Prepare the crust.

Slice the cold butter into cubes. If you aren't utilizing the cubes right away, return them to the fridge.

Make an ice-cold glass of water. Whenever it becomes cold enough, it should be unbearably cold.

In a mixing dish, combine the flour, baking powder, cinnamon, & salt.

Knead in the cold butter cubes to form a sloppy dough.

Add the ice water slowly, kneading till you have a ball of dough. Assemble the filling for the pumpkin custard.

In a small mixing dish, whisk the eggs.

Combine the pumpkin, flour, sugar, spices, salt, pre-beaten eggs, and milk in a large mixing basin. Mix until it's smooth but do not over-mix. Prepare the oven to 450°F.

If necessary, move your oven racks to bake the pie in the very center of the oven, although on a lower rack. Put together the pie shell and filling.

On a lightly floured surface, roll out the dough till it is roughly round and a few inches wider than the pie pan.

Place the pie dough on the pie plate and gently push it into the shape of the dish. By softly pressing down on the crust, you can ensure that there are no air pockets below it.

Clean up the pie crust's edges. Snip the edges with a knife, or continue by pressing a fork into the edge around the top lip of the pie to produce a pattern of little impressions.

Pour the custard mixture into the pie shell at this point. Cook the pie.

When the oven is fully preheated, place the pie in the center of the oven, on the bottom rack. Cook for ten minutes at 450 degrees Fahrenheit, then lower it to 325 degrees Fahrenheit and bake for another thirty-five to forty minutes.

Allow at least an hour for the pie to cool before serving. It goes great with ice cream or whipped cream. Enjoy it!

Holiday GREENS WITH SMOKED TURKEY

 

The following Soul Food Collard Greens dish will undoubtedly become a family staple! Delicious greens are rich in southern flavor since they are prepared with smoked turkey. They're sure to please any gathering! Collard greens are a Southern classic that is ideal for both Sunday meals and the holidays! I create them using smoked meats, which enhances their natural richness.

 

2 pounds collard greens, cleaned and chopped

2 tablespoons olive oil

1 medium onion, chopped

4 garlic cloves, minced

4 cups chicken broth

1 cup water

1 teaspoon salt

1 teaspoon pepper

1 teaspoon garlic powder

1 smoked turkey leg

1 tablespoon vinegar

 

Add the olive oil, garlic, and onions to a large saucepan set over medium-high heat. Cook for two minutes at a time till the vegetables are soft.

Combine the chicken broth and water in a mixing bowl.

Include the turkey leg.

Season the collard greens with salt, pepper, and garlic powder before adding them to the pan. Stir everything together to spread the spices evenly. Raise the greens to a boil, then lower to medium heat and top with a lid.

Continue for a full two hours of cooking time, stirring each thirty minutes.

Retrieve the turkey leg out of the saucepan after the greens have finished cooking. Shred the turkey flesh from the turkey leg. Return the meat to the saucepan with the greens, stirring everything together.

Italian chicken bake

 

 This vibrant chicken, bocconcini, & olive bake makes a filling midweek supper. For every working parent, this is a quick and simple solution.

 

1/2 bunch fresh oregano

1 1/2 tbsp olive oil

6 chicken thigh cutlets, skin on

4 Roma tomatoes, halved

4 garlic cloves, peeled

1/2 cup pitted Sicilian olives

tub large bocconcini, torn

 

Heat the oven to 350.

Half of the oregano should be finely chopped. Make tiny sprigs of the remaining oregano. In a nonstick frying pan, heat two tablespoons of oil over medium-high heat. Add the chicken. Cook for three to four minutes per side, or until golden. Place the chicken in a baking dish. Sprinkle with the remaining oil and top with the oregano. Add with salt and pepper to taste. Cook for twenty minutes. Place the tomatoes and garlic around the chicken. Pour over pan juices. Cook for another twenty minutes till the chicken is cooked thoroughly and the tomato is softening. Garnish with olives. Cook for another five minutes at a time, till well heated. Drizzle with the remaining oregano and bocconcini. Serve.

CREAMY VEGETABLE SANDWICH

 

The following creamy veggie sandwich is a simple back-to-school meal that also works well as an instant dinner. This is creamy, cheesy, full of vegetables, and amazing!

 

8 bread slices of your choice

4 oz butter for bread slices

 

For the creamy vegetable filling

1 tablespoon butter or oil

½ teaspoon garlic minced

½ cup chopped onions

¼ teaspoon Salt

¼ teaspoon black pepper adjust to taste

¼ teaspoon Red pepper flakes

½ teaspoon Italian seasoning

1 Diced Carrot cup

1 Sweet Pea cup

1 Whole Kernel Sweet Corn cup

2 tablespoons cilantro chopped

4 oz cream cheese room temp

2 tablespoon ketchup

1 cup mozzarella

 

Drain it and set aside each Vegetable Cup.

Melt the butter in a pan, then add the onions and garlic. Saute the onions till they are tender and transparent.

Add the Italian seasoning, pepper flakes, salt, & pepper, then the vegetables and cilantro. Mix well and heat for a couple of minutes. Remove from the heat and set aside to cool somewhat.

Combine melted cream cheese, tomato ketchup, shredded mozzarella, and veggie filling in a mixing bowl. Mix it till fully blended, then divide it into 4 halves.

Spread butter on both bread pieces that face up. Spread out one piece of the filling equally. Add another slice of bread on top. Top with some butter.

Place the sandwich on a grill pan (or griddle) over medium heat, butter side down. Cook for two minutes or until the bacon is crispy and brown.

Drizzle some butter to the side that is facing up and cook till golden brown.

Remove the sandwich to a cooling rack after both sides have crisped up.

Serve warm, cut in half!

Slow Cooker Mongolian Beef

  

The slow-cooked Mongolian beef is made using flank steak, garlic, ginger, brown sugar, & soy sauce. The result of this slow cooker dish tastes just like a Chinese restaurant dinner!

With this simple Mongolian beef dish, you can make your takeout. This dish is Incredibly easy to make.

 

1 1/2 pounds flank steak thinly sliced against the grain

1/4 cup cornstarch

1 tablespoon toasted sesame oil

1 teaspoon minced garlic

1 teaspoon minced ginger

1/2 cup low-sodium soy sauce

1/3 cup brown sugar

1/2 cup water

1/2 cup green onions cut into 1/2 inch pieces

 

Toss the flank steak in a basin with the cornstarch to give it an even coat.

Fill the slow cooker halfway with flank steak.

In the slow cooker, combine the sesame oil, garlic, ginger, soy sauce, brown sugar, and water. Mix the sauce into the meat to coat it.

Cook on HIGH for two to three hours or LOW for four to five hours, covered.

Serve with the green onions stirred in.

SLOW COOKER HONEY GARLIC CHICKEN AND VEGGIES

 

 The simplest one-pot meal ever. Just toss everything in and you're done! There will be no cooking or sauteing. SO SIMPLE! Excellent for the busy working mother.

 

INGREDIENTS

8 bone-in, skin-on chicken thighs

16 ounces baby red potatoes, halved

16 ounces baby carrots

16 ounces green beans, trimmed

2 tablespoons chopped fresh parsley leaves

 

FOR THE SAUCE

½ cup reduced-sodium soy sauce

½ cup honey

¼ cup ketchup

2 cloves garlic, minced

1 teaspoon dried basil

½ teaspoon dried oregano

¼ teaspoon crushed red pepper flakes

¼ teaspoon ground black pepper

 

Combine soy sauce, honey, ketchup, garlic, basil, oregano, red pepper flakes, and pepper in a large mixing bowl.

In a slow cooker with a capacity of six quarts, combine the chicken thighs, potatoes, carrots, and soy sauce combination. Cook for seven to eight hours on low or three to four hours on high, basting every hour. Cook for thirty minutes more after adding green beans.