Turkey Pot Pie I

Ingredients

• Servings: 1
• 1 recipe pastry for a (10 inch) double crust pie
• 4 tablespoons butter, divided
• 1 small onion, minced
• 2 stalks celery, chopped
• 2 carrots, diced
• 3 tablespoons dried parsley
• 1 teaspoon dried oregano
• salt and pepper to taste
• 2 cubes chicken bouillon
• 2 cups water
• 3 potatoes, peeled and cubed
• 1 1/2 cups cubed cooked turkey
• 3 tablespoons all-purpose flour
• 1/2 cup milk

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• preheat oven to 425 degrees f (220 degrees c). roll out bottom pie crust, press into a 10 inch pie pan, and set aside.
• melt 2 tablespoons butter in a large skillet over medium heat; add the onion, celery, carrots, parsley, oregano, and salt and pepper. cook and stir until the vegetables are soft. stir in the bouillon and water. bring mixture to a boil. stir in the potatoes, and cook until tender but still firm.
• in a medium saucepan, melt the remaining 2 tablespoons butter. stir in the turkey and flour. add the milk, and heat through. stir the turkey mixture into the vegetable mixture, and cook until thickened. cool slightly, then pour mixture into the unbaked pie shell. roll out the top crust, and place on top of filling. flute edges, and make 4 slits in the top crust to let out steam.
• bake in the preheated oven for 15 minutes. reduce oven temperature to 350 degrees f (175 degrees c), and continue baking for 20 minutes, or until crust is golden brown.

Butternut Squash Stuffed Shells

Ingredients

• Servings: 8
• 2 butternut squash, quartered and seeded
• 3 cloves garlic
• 1/2 cup cream
• 2 tablespoons butter
• 1 teaspoon minced rosemary
• salt to taste
• 1 (16 ounce) package jumbo pasta shells
• 1 tablespoon olive oil
• 1 red onion, sliced thin
• 2 tablespoons brown sugar
• 1/4 cup butter
• 3 tablespoons all-purpose flour
• 3 1/2 cups cream
• 2 tablespoons goat cheese
• 1 teaspoon chopped fresh rosemary
• cooking spray
• 1 (10 ounce) bag spinach
• 1 tablespoon chopped fresh parsley

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• fill a large pot with water and bring to a boil over high heat. boil squash until very tender, 8-10 minutes. lift squash out of water with a slotted spoon; cool slightly and peel. combine cooked squash, garlic, 1/2 cup cream, 2 tablespoons butter, and 1 teaspoon rosemary in a food processor; process until squash is smooth. salt to taste.
• bring the water back to a boil, adding more if necessary. stir in the shell pasta, and return to a boil. cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still very firm to the bite, about 10 minutes. drain well in a colander set in the sink.
• preheat an oven to 375 degrees f (190 degrees c).
• heat olive oil in a large skillet. stir in red onion and brown sugar. cook and stir over low heat, until onion is very soft and sweet, about 15 minutes. remove from skillet; reserve. melt 1/4 cup butter in the same skillet. sprinkle flour into butter and stir until incorporated. pour in 3 1/2 cups cream; whisk in goat cheese and remaining 1 teaspoon rosemary. cook until sauce is thick, 4-6 minutes. stir in the reserved onions.
• spray a 9 x 13-inch baking pan with cooking spray. scatter spinach over bottom of dish. stuff pasta shells evenly with butternut squash mixture and place atop spinach. bake shells in preheated oven until hot, about 10 minutes. top with sauce, and sprinkle with parsley to serve.

Meatball Noodle Onion Stoup

Ingredients

• Servings: 6
• 3 tablespoons butter
• 1/2 onion, thinly sliced
• 1 teaspoon minced garlic
• 1 (4 ounce) can sliced mushrooms, drained
• 1 (14.5 ounce) can italian-style stewed tomatoes
• 4 cups water
• 1 (1 ounce) package french onion soup mix
• 20 frozen cooked meatballs, thawed
• 8 ounces fusilli pasta

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• melt the butter in a large saucepan over medium heat. stir in the onion and garlic, and cook until the onion is almost translucent. add the mushrooms and the stewed tomatoes with liquid to the pan; use the back of a large spoon to break up tomatoes. pour in the water; bring soup to a boil.
• sprinkle in the dry soup mix; add the frozen meatballs. bring back to a boil, and stir in the pasta. cook at a low boil until the pasta is done, about 10 minutes.

Chicken Crescent Roll Casserole

Ingredients

• Servings: 8
• 3 cups cubed cooked chicken breast
• 1 (10.75 ounce) can cream of chicken soup
• 1 (8 ounce) can water chestnuts, drained and slivered
• 2/3 cup mayonnaise
• 1 (4.5 ounce) can sliced mushrooms, drained
• 1/2 cup sour cream
• 1 (8 ounce) package refrigerated crescent rolls
• 2 tablespoons melted butter
• 2/3 cup shredded swiss cheese
• 1/4 cup slivered almonds, or to taste (optional)

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c).
• combine chicken, cream of chicken soup, water chestnuts, mayonnaise, mushrooms, and sour cream in a large saucepan over medium heat; cook and stir until bubbling, about 10 minutes.
• pour chicken mixture into a 9x13-inch baking dish. spread crescent roll dough over chicken mixture, covering the whole surface and sealing the seams together; brush with butter. sprinkle swiss cheese over butter layer and top with almonds.
• bake in the preheated oven until crescent rolls are lightly browned and cheese is melted, 20 to 25 minutes.

Curried Honey Mustard Chicken

Ingredients

• Servings: 4
• 1/3 cup butter, melted
• 1/3 cup honey
• 1/4 cup dijon-style prepared mustard
• 4 teaspoons curry powder
• 1 pinch ground cayenne pepper
• 4 skinless, boneless chicken breasts

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 4 hrs 30 mins


• in a medium bowl combine the melted butter/margarine, honey, mustard, curry powder and cayenne powder. mix well. place chicken breasts in a 9x13 inch baking dish and pour honey/mustard mixture over chicken. cover and place in refrigerator. marinate for at least 4 hours or overnight.
• preheat oven to 375 degrees f (190 degrees c).
• remove dish from refrigerator and bake, covered, in the preheated oven for 10 minutes. remove cover and bake about 10 minutes more, or until done and juices run clear (baking time will depend a little on how thick your chicken breasts are).

almond butter smoothie

Ingredients

• Servings: 2
• 1 1/2 cups almond milk
• 2 peeled bananas, frozen
• 4 pitted dates
• 5 tablespoons almond butter
• 1 tablespoon ground cinnamon
• 1 tablespoon flax seeds
• 1/2 teaspoon ground nutmeg

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• blend almond milk, bananas, dates, almond butter, cinnamon, flax seeds, and nutmeg together in a blender until smooth.

Elvis Smoothie (almond And Banana)

Ingredients

• Servings: 1
• 2 large ripe bananas, peeled and cut into chunks
• 2 cups skim milk
• 1 tablespoon almond butter
• 1 teaspoon vanilla extract
• 1 pinch ground cinnamon

Recipe

Preparation Time: 5 mins Ready Time: 1 hr 5 mins


• place banana chunks into a sealable plastic bag and freeze until solid, 1 to 2 hours to overnight.
• place frozen bananas into a blender with skim milk, almond butter, and vanilla extract; blend until smooth. pour into a large glass and garnish with a pinch of ground cinnamon to serve.

Gravy Baked Lamb Chops

Ingredients

• Servings: 4
• 4 (1 1/4 inch thick) lamb chops
• salt and pepper to taste
• 1 tablespoon butter
• 3/4 cup milk
• 1/4 cup water
• 1 (10.75 ounce) can condensed cream of mushroom soup

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c).
• season lamb chops with salt and pepper to taste. melt the butter in a large skillet over medium high heat. saute the lamb chops in the butter for about 5 minutes per side.
• in a separate medium bowl, combine the milk, water and soup. place the lamb chops in a 9x13 inch baking dish and pour the soup mixture over the chops.
• bake at 350 degrees f (175 degrees c) for 45 minutes.

Alpine Macaroni

Ingredients

• Servings: 6
• 3 potatoes, scrubbed
• 1 (12 ounce) package uncooked elbow macaroni
• 2 tablespoons butter
• 2 large onions, peeled and sliced
• 1 clove garlic, minced
• 1/2 cup shredded gruyere cheese
• 3/4 cup heavy cream
• salt and pepper to taste

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 50 mins


• place the potatoes in a large pot and fill with enough water to cover them. bring to a boil and cook until tender enough to pierce with a fork. drain and cool slightly, then remove the peels, and slice into 1/4 inch thick slices.
• preheat the oven to 400 degrees f (200 degrees c). lightly grease a 9x9 inch baking dish.
• bring a large pot of lightly salted water to a boil. add macaroni and cook until barely tender, about 6 minutes. drain and set aside.
• melt the butter in a large skillet over medium-high heat. add onion; cook and stir until onion starts to turn translucent. stir in the garlic, and cook for a few more minutes. remove from the heat and set aside.
• layer the macaroni, onions and potatoes into the prepared baking dish. season with salt and pepper. sprinkle the shredded gruyere cheese over the top, and drizzle cream evenly over the entire dish.
• bake in the preheated oven until the top is golden brown, 15 to 20 minutes.

Fruity 3-step Acai Bowl - Healthy "ice-cream!"

Ingredients

• Servings: 1
• 1 banana, broken into chunks
• 1/2 cup almond milk
• 6 fresh blackberries, divided
• 6 hulled strawberries, divided
• 2 ice cubes
• 1 tablespoon coconut yogurt
• 1 1/2 teaspoons acai powder
• 1/2 mango, peeled and chopped, or more to taste
• 1/2 cup granola
• 2 tablespoons shredded coconut, or more to taste
• 2 tablespoons blueberries, or more to taste
• 1 tablespoon almond butter, or to taste
• 1 teaspoon honey, or as desired

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• blend banana, almond milk, 3 blackberries, 4 strawberries, ice cubes, coconut yogurt, and acai powder in a blender until smooth; pour into a bowl. top mixture with mango, granola, coconut, 3 blackberries, 4 strawberries, blueberries, almond butter, and honey.

Yummy Chicken

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• ground black pepper to taste
• 1 tablespoon olive oil
• 1 1/2 teaspoons butter
• 1/2 cup sliced fresh mushrooms
• 4 green onions, chopped
• 1 clove garlic, finely minced
• 1/3 cup unsweetened apple juice
• 2 tablespoons lemon juice
• 1 teaspoon white sugar

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 20 mins

Ready Time: 1 hr 35 mins


• pound the chicken breast halves flat and to about 1/2 inch thick. cut the flattened chicken breasts into several large pieces.
• place the flour, salt, and pepper into a plastic bag, and drop the chicken pieces into the bag. shake gently to coat the chicken thoroughly with flour mixture.
• preheat an oven to 325 degrees f (165 degrees c). grease an 8x8 inch baking dish.
• heat the olive oil and butter in a large skillet over medium heat, and brown the coated chicken pieces on each side until golden brown, about 5 minutes per side. place the chicken pieces into the prepared baking dish, leaving the oil and butter in the skillet. cook and stir the mushrooms, green onions, and garlic in the hot skillet until the mushrooms give up their juice and start to brown, about 10 minutes. spread the cooked vegetables over the chicken pieces.
• pour the apple juice, lemon juice, and sugar into the skillet, stir to dissolve the sugar, and bring the mixture to a boil. pour the sauce over the chicken and vegetables, cover the baking dish with foil, and bake in the preheated oven until the sauce has reduced and the chicken has absorbed the sauce, about 1 hour.

mushroom chicken barley risotto

Ingredients

• Servings: 4
• 2 skinless, boneless chicken breast halves
• 2 tablespoons balsamic vinegar
• 3 1/2 cups water
• 1 1/2 cups vegetable stock
• 1 tablespoon olive oil
• 1 large chopped onion
• 1 clove garlic, minced
• salt and pepper to taste
• 1 1/2 cups sliced fresh mushrooms
• 1 cup 1% milk
• 1/4 cup fat-free evaporated milk
• 1 cup pearl barley
• 1 teaspoon butter
• 1/2 cup grated parmesan cheese
• 1/2 cup grated romano cheese

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat an oven to 350 degrees f (175 degrees c). place chicken breasts in a baking dish and coat with balsamic vinegar.
• bake the chicken breasts in the preheated until no longer pink in the center and the juices run clear, about 45 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c). slice chicken into small pieces. set aside.
• in the meantime, bring the water and vegetable stock to a low boil in a saucepan, then turn off the heat. heat the olive oil in a large, heavy-bottomed saucepan over medium-high heat. add the onion and garlic; cook and stir until the onion begins to turn golden brown at the edges, about 2 minutes. season with salt and pepper, then add mushrooms, cooking until mushrooms are tender. pour the 1% milk and the evaporated milk into the same saucepan and heat for 2 minutes. stir in the barley. reduce the heat to medium and stir in 1 cup of the boiling vegetable broth; continue stirring until the barley has absorbed the liquid and turned creamy. repeat this process until there is only 1 cup of broth left. stir in the chicken with the last cup of broth. when finished, the barley should be tender, yet slightly firm, about 45 minutes. stir in the butter, parmesan cheese, and romano cheese before serving.

Macaroni And Cheese Pizza Bake

Ingredients

• Servings: 8
• 2 (7.25 ounce) packages macaroni and cheese mix
• 1/2 cup butter
• 1/2 cup milk
• 2 eggs, beaten
• 3 cups shredded mozzarella cheese, divided
• 1 (16 ounce) jar pizza sauce (such as prego® traditional italian sauce)
• 1 (4 ounce) package sliced pepperoni, or to taste
• dried oregano, or to taste

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9x13-inch baking dish.
• bring a large pot of lightly salted water to a boil. cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. drain and return pasta to pot. add butter, milk, and cheese mix to macaroni; stir until evenly mixed.
• stir eggs into macaroni and cheese until incorporated. add 1 cup mozzarella cheese; stir until just combined.
• spread macaroni and cheese mixture into the prepared baking dish; top with pasta sauce. sprinkle the remaining 2 cups mozzarella cheese over sauce. cover the cheese layer with pepperoni and season with oregano.
• bake in the preheated oven until cheese is melted, about 30 minutes.

basil shrimp

Ingredients

• Servings: 9
• 2 1/2 tablespoons olive oil
• 1/4 cup butter, melted
• 1 1/2 lemons, juiced
• 3 tablespoons dijon mustard (such as grey poupon country mustard™)
• 1/2 cup minced fresh basil leaves
• 3 cloves garlic, minced
• salt to taste
• white pepper
• 3 pounds fresh shrimp, peeled and deveined
• skewers

Recipe

Preparation Time: 25 mins Cook Time: 5 mins Ready Time: 1 hr 30 mins


• in a shallow, non-porous dish or bowl, mix together olive oil and melted butter. stir in lemon juice, mustard, basil, and garlic, and season with salt and white pepper. add shrimp, and toss to coat. cover, and refrigerate for 1 hour.
• preheat grill to high heat. remove shrimp from marinade, and thread skewers. discard marinade.
• lightly oil grill grate, and arrange skewers on preheated grill. cook for 4 minutes, turning once, or until opaque.

sunbutter banana pancakes - paleo

Ingredients

• Servings: 4
• 2 bananas, mashed
• 1 cup sunflower seed butter
• 2 eggs
• 2 tablespoons maple syrup, or more to taste
• 1 tablespoon arrowroot flour
• 1 tablespoon ground cinnamon
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda

Recipe

Preparation Time: 10 mins Cook Time: 5 mins Ready Time: 15 mins


• combine bananas, sunflower seed butter, eggs, maple syrup, arrowroot flour, cinnamon, vanilla extract, and baking soda together in a bowl until batter is smooth.
• heat a lightly oiled griddle over medium-high heat. drop batter by large spoonfuls the griddle and cook until form and the edges are dry, 3 to 4 minutes. flip and cook until browned on the other side, 2 to 3 minutes. repeat with remaining batter.

corn zucchini skillet

Ingredients

• Servings: 3
• 3 ears corn, husked and cleaned
• 1 tablespoon butter
• 1 onion, diced
• 3 small zucchini, cut into 1/4-inch slices
• 3 small yellow summer squash, cut into 1/4-inch slices
• salt and pepper to taste
• 1 cup lightly packed shredded cheddar cheese

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 40 mins


• fill a saucepan with water, bring it to a boil, and boil the ears of corn until partially cooked, about 3 minutes. plunge the ears of corn into ice water to chill, then cut the kernels off the cobs into a bowl.
• melt the butter in a large skillet with a lid over medium heat, and cook and stir the onion until translucent and beginning to brown, about 5 minutes. stir in the corn; cook and stir until cooked through, about 5 minutes. add the zucchini and yellow squash slices, and reduce the heat to medium-low. cover and cook, stirring occasionally, until the squash are tender and the liquid from the vegetables is cooked away, about 8 minutes.
• remove the lid, season the vegetables with salt and pepper, and sprinkle with cheddar cheese. place the lid back on the skillet, and turn off the heat. allow the cheese to melt, and serve hot.

easy mac and cheese pizza

Ingredients

• Servings: 4
• 1 (12 inch) pre-baked pizza crust
• 3/4 cup cavatappi (corkscrew macaroni)
• 2/3 (16 ounce) jar cheese sauce (such as ragu® double cheddar), divided, or as needed
• 1 tablespoon butter
• salt and ground black pepper to taste
• 1/2 cup shredded cheddar cheese

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 35 mins


• preheat oven to 450 degrees f (230 degrees c). place pizza crust on a baking sheet.
• bring a small pot of lightly salted water to a boil. cook cavatappi in the boiling water, stirring occasionally, until cooked through but firm to the bite, 10 to 11 minutes. drain and return pasta to the pot.
• stir 1/2 the cheese sauce and butter into the cavatappi pot over medium heat until butter is melted and pasta-cheese mixture is combined. season with salt and pepper.
• spread a thin layer of cheese sauce over the pizza crust. sprinkle shredded cheddar cheese over the cheese sauce the crust. pour pasta-cheese mixture over the cheddar cheese, and top with another 1/2 the cheese sauce.
• bake pizza in the preheated oven until golden and bubbling, 8 to 10 minutes. let rest for 2 minutes before slicing.

Southern Fried Catfish

Ingredients

• Servings: 2
• 1/2 cup buttermilk
• 1/2 cup water
• salt and pepper, to taste
• 1 pound catfish fillets, cut in strips
• 1 1/2 cups fine cornmeal
• 1/2 cup all-purpose flour
• 1 teaspoon seafood seasoning, such as old bay™
• 1 quart vegetable oil for deep frying

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 30 mins


• in a small bowl, mix buttermilk, water, salt, and pepper. pour mixture into a flat pan large enough to hold the fillets. spread fish in one layer over bottom of pan, turning to coat each side, and set aside to marinate.
• in a 2 gallon resealable plastic bag, combine the cornmeal, flour, and seafood seasoning. add fish to mixture, a few fillets at a time, and tumble gently to coat evenly.
• heat oil in deep fryer to 365 degrees f (185 degrees c).
• deep fry fillets until golden brown, about 3 minutes. avoid overcrowding so fillets have room to brown properly. fish should be slightly crisp outside, and moist and flaky inside. drain on paper towels.

diane's beef stroganoff

Ingredients

• Servings: 10
• 2 tablespoons olive oil
• 1/4 cup butter
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 2 teaspoons ground black pepper
• 2 1/2 pounds beef stew meat, cubed
• 1 cup white
• 1 large onion, cut into 1/4-inch strips
• 1 large clove garlic, minced
• 1/2 cup ketchup
• 1/2 cup worcestershire sauce
• 4 (4 ounce) cans button mushrooms, undrained
• 1 (16 ounce) container sour cream
• 1 (16 ounce) package wide egg noodles

Recipe

Preparation Time: 20 mins Cook Time: 3 hrs 5 mins

Ready Time: 3 hrs 25 mins


• heat olive oil and butter in a large, heavy pot or dutch oven over medium heat. combine flour, salt, and black pepper in a bowl and toss beef stew meat in seasoned flour. brown the beef in the hot oil and butter, stirring often, and remove meat from pan.
• pour white into pan and scrape up and dissolve any small bits of browned food; stir onion and garlic into white . cook until onion is translucent, stirring often, about 5 minutes. return browned beef to pan. stir ketchup, worcestershire sauce, and juice from canned mushrooms with beef mixture. reduce heat to low, cover pan, and simmer until beef is tender, about 3 hours.
• mix button mushrooms and sour cream into beef mixture and heat through, about 5 minutes.
• bring a large pot of lightly salted water to a boil. cook egg noodles in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 5 minutes. drain. serve stroganoff over cooked egg noodles.

'chinese' pie

Ingredients

• Servings: 6
• 1 tablespoon canola oil
• 1 onion, diced
• 1 pound lean ground beef
• salt and ground black pepper to taste
• 2 (15 ounce) cans cream-style corn
• 4 cups mashed potatoes

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 55 mins


• preheat oven to 375 degrees f (190 degrees c). grease a 2-quart casserole with butter.
• heat canola oil in a skillet over medium heat; cook and stir onion until translucent, about 5 minutes. stir ground beef into onion, season with salt and black pepper, and cook ground beef mixture until browned and crumbly, about 10 more minutes. drain excess grease.
• spread cooked ground beef mixture into bottom of the prepared casserole dish; pour cream-style corn over the ground beef in a layer; top with layer of mashed potatoes.
• bake in the preheated oven until potatoes are browned and casserole is bubbling, about 30 minutes.

cast-iron skillet prime rib roast and gravy

Ingredients

• Servings: 1
• 1 (4.5 pound) beef prime rib roast at room temperature
• coarse sea salt, or as needed
• freshly ground black pepper, or as needed
• 1 onion, quartered
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 1/4 cup red
• 1 (32 ounce) carton beef stock
• 4 sprigs fresh thyme

Recipe

Preparation Time: 15 mins Cook Time: 3 hrs

Ready Time: 3 hrs 30 mins


• preheat oven to 275 degrees f (135 degrees c).
• rub beef roast with sea salt and black pepper. heat a large cast-iron skillet over medium-high heat; sear roast on all sides in the hot skillet, 2 to 3 minutes per side. turn roast so the ribs and fat side are facing up.
• roast prime rib in the preheated oven for 45 minutes; scatter onion quarters around roast and continue cooking until an instant-read meat thermometer inserted into the thickest part of the meat reads 130 degrees f (54 degrees c) for rare, about 2 more hours.
• remove roast from skillet, wrap meat in aluminum foil, and let rest for 15 to 20 minutes to let juices reabsorb into the meat. leave onion pieces in skillet.
• pour drippings from skillet into a bowl and skim off excess grease. return degreased drippings to skillet with onion pieces, place over medium heat, and melt butter in the drippings. whisk flour into mixture to make a paste, 1 to 2 minutes. stir red into flour paste until smooth. mix beef stock into pan gravy until smooth; stir thyme sprigs into gravy.
• reduce heat to low and simmer gravy until thickened, 5 to 8 minutes. strain gravy, discard onion pieces and thyme, and serve with prime rib.

creamy saffron shrimp with gnocchi and caramelized onion

Ingredients

• Servings: 4
• 1 tablespoon butter
• 1 large onion, thinly sliced
• 6 mushrooms, sliced
• 1 teaspoon brown sugar
• 1 (16 ounce) package potato gnocchi
• 20 peeled and deveined large shrimp (21 to 30 per pound)
• 3 tablespoons reduced-fat sour cream
• 1 teaspoon paprika
• 1 pinch saffron
• salt to taste
• 2 tablespoons shredded fresh basil
• 1/4 cup grated parmesan cheese

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• melt the butter in a large skillet over medium heat. stir in the onion, mushrooms, and brown sugar. cook and stir until the onion has cooked to a deep brown color, about 10 minutes. remove the caramelized onions and set aside.
• fill a large pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the gnocchi and return to a boil. cook until the gnocchi floats to the top, about 3 minutes; drain, and keep warm.
• place the skillet over medium-high heat, and stir in the shrimp. cook and stir until the shrimp have turned pink on the outside and are no longer translucent in the center, about 5 minutes. add the caramelized onions, sour cream, paprika, and saffron. cook and stir until the mixture begins to simmer, then gently fold in the cooked gnocchi, then season to taste with salt.
• pour the gnocchi into a serving dish, and sprinkle with shredded basil and parmesan cheese to serve.

grilled ginger-peanut lamb tenderloin

Ingredients

• Servings: 6
• 2 (16 ounce) lamb tenderloins, trimmed of fat
• 3 tablespoons soy sauce
• 1 1/2 teaspoons sugar or sugar substitute
• 1 tablespoon sesame oil
• 1 tablespoon smooth natural peanut butter
• 1 clove garlic, minced
• 1 teaspoon curry powder
• 1 tablespoon minced fresh ginger
• 1/2 teaspoon salt

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 8 hrs 30 mins


• place lamb in a large resealable plastic bag. mix together soy sauce, sugar, sesame oil, peanut butter, garlic, curry powder, ginger, and salt in a bowl until smooth. pour marinade over tenderloins, press air out of bag, seal, and refrigerate overnight.
• preheat an outdoor grill for high heat.
• use a paper towel to pat any excess marinade from the lamb; allow to sit at room temperature while the grill is heating. lightly oil grill grate. cook lamb 3 minutes on each side (on all four sides) for a total of 12 to 15 minutes. the lamb will be done when it is no longer pink inside and has reached an internal temperature of 145 degrees f (65 degrees c). remove from the grill and cover meat loosely with a foil tent. let rest 5 minutes before serving.

easy-bake risotto

Ingredients

• Servings: 6
• 3 tablespoons olive oil or butter
• 1 small onion, cut into small dice
• 2 ounces prosciutto or 4 ounces ham, cut into small dice
• 2 cups arborio rice
• 1/2 cup dry white
• 4 cups chicken broth
• 2 cups water
• 1 cup grated parmesan cheese
• 1 cup frozen regular (not petite) green peas
• 2 tablespoons chopped fresh parsley
• 1 pinch salt and ground black pepper

Recipe

• adjust oven rack to middle position, and heat oven to 450 degrees.
• heat oil or butter in a heavy-bottom dutch oven or large ovenproof saucepan over medium-high heat. add onion and prosciutto or ham; saute until tender, 4 to 5 minutes.
• stir in rice (can be removed from heat and covered for up to 2 hours in advance), then add , and simmer until the liquid has almost evaporated. turn off heat. add broth and water. cover the pot with a sheet of heavy-duty foil, pressing the foil down so it's concave and rests on the broth. place a lid over the pot to ensure an even tighter seal.
• set pot in oven; cook for 25 minutes. remove from oven. use a potholder to remove lid and foil. remembering that the handles are hot, set pot on low heat.
• stir mixture, adding water if necessary, until rice is cooked and a little chewy at the center, the liquid is creamy, and the flavors of the new ingredients have melded in, about 5 minutes. stir in 1 cup of parmesan cheese, peas and/or parsley. adjust seasonings, including salt and pepper, to taste.
• spoon into shallow soup plates, sprinkling each serving with shaved parmesan.

herb and braised rabbit

Ingredients

• Servings: 6
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 (3 pound) rabbit meat, cleaned and cut into pieces
• 3 tablespoons extra-virgin olive oil
• 2 cups thinly sliced onions
• 1 1/2 pounds mushrooms, thinly sliced
• 2 tablespoons chopped garlic
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped fresh rosemary
• 2 bay leaves
• 2 cups amber
• 1 quart chicken stock
• 3 tablespoons all-purpose flour
• 2 tablespoons softened butter
• 1 tablespoon minced fresh parsley

Recipe

Preparation Time: 40 mins Cook Time: 50 mins Ready Time: 1 hr 30 mins


• place 1/2 cup flour, salt, and pepper into a plastic bag; toss to mix. add the rabbit pieces, toss to coat with the flour mixture, and shake off excess. heat 2 tablespoons of olive oil in a dutch oven over medium-high heat until lightly smoking.
• sear the rabbit pieces on each side until golden brown, then set aside. pour in the remaining tablespoon of olive oil and stir in the sliced onions. cook until the onions have softened, about 2 minutes; then stir in the mushrooms and garlic, cook for an additional 2 minutes. add the thyme, basil, rosemary, and bay leaves; season to taste with salt and pepper.
• place the browned rabbit pieces into the dutch oven, and pour in the and chicken stock. bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the rabbit is very tender, 25 to 30 minutes.
• stir 3 tablespoons of flour into the softened butter until smooth. remove the rabbit from the simmering broth and set aside. skim any visible fat from the liquid, then whisk in the butter paste. simmer for 3 or 4 minutes until thickened, then remove the bay leaves, season again with salt and pepper if needed, and stir in the parsley. serve the thickened sauce with braised rabbit.

mean mr. mustard steak

Ingredients

• Servings: 4
• 4 1-inch thick rib-eye steaks
• 1/4 cup grill seasoning (such as montreal steak seasoning®)
• 1/2 cup grainy french mustard (such as moutarde de meaux®)
• 1 cup diced red onion, divided
• 2 tablespoons unsalted butter

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 30 mins


• score both sides of each steak by making diagonal slices. season with grill seasoning. brush each side of the steak with the mustard, then press 1/2 of the red onions into the mustard on one side of the steak.
• melt the butter in a large skillet over high heat. place the steaks onion side down in the skillet. press the remaining onions evenly into the mustard on the top side of each steak. cook steaks until they start to firm, and are browned on the outside and red in the center, 4 to 5 minutes per side. an instant-read thermometer inserted into the center should read 125 degrees f (52 degrees c). remove steaks from the skillet, and allow them to rest for 5 minutes before serving.

andrew's herb risotto

Ingredients

• Servings: 8
• 3 tablespoons canola oil
• 3 tablespoons butter
• 1 cup trimmed, diced fennel bulb
• 1 red bell pepper, diced
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 3 tablespoons chopped fresh mint, divided
• 3 tablespoons chopped fresh parsley, divided
• 2 tablespoons chopped fresh rosemary, divided
• 2 teaspoons grated lemon zest, divided
• 1/2 teaspoon ground coriander
• 1 1/2 cups uncooked arborio rice
• 1/2 cup dry white
• 3 1/2 cups chicken stock
• salt and pepper to taste
• 1 1/2 tablespoons fresh lemon juice
• 1/3 cup grated parmesan cheese

Recipe

Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 45 mins


• heat oil and butter in a medium heavy saucepan over medium heat. add fennel, bell pepper, onion, garlic, 1 1/2 tablespoons mint, 1 1/2 tablespoons parsley, 1 tablespoon rosemary and 1 teaspoon lemon zest. saute, stirring, until vegetables are slightly softened (about 2 to 3 minutes).
• stir in coriander and rice and saute, stirring, until rice grains are oil-coated (about 3 minutes). pour in and stock and reduce heat to medium low. simmer uncovered for 20 to 25 minutes, or until liquid is almost absorbed and rice is tender but firm. (note: stir once or twice while simmering.)
• remove pan from heat and season with salt and pepper to taste. stir in remaining mint, parsley, rosemary and lemon zest, then add lemon juice and cheese. cover saucepan with waxed paper and let stand 8 to 10 minutes before serving.

slow cooker beef tips and rice

Ingredients

• Servings: 6
• 1 (32 fluid ounce) container beef broth
• 1 (10.75 ounce) can condensed cream of mushroom soup with roasted garlic
• 1/4 large onion, chopped
• 1/4 large onion, sliced
• 1 (2 pound) beef rump roast
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 4 cups cooked brown rice

Recipe

Preparation Time: 20 mins Cook Time: 7 hrs

Ready Time: 7 hrs 20 mins


• mix beef broth, mushroom soup with roasted garlic, chopped onion, and sliced onion together in a slow cooker until thoroughly combined; place the beef rump roast into the soup mixture, cover the cooker, and cook on low until beef is very tender, at least 7 hours.
• one hour before serving time, remove the roast from the cooker and cut into bite-size pieces; remove and strain 2 cups of beef broth and set aside. return beef pieces to the slow cooker.
• melt butter in a heavy skillet over medium heat and stir in flour to make a paste. reduce heat to low and cook and stir the flour mixture until it and turns golden brown, about 15 minutes. watch carefully because the mixture burns easily. whisk about 1/4 cup of the reserved beef broth into flour mixture at a time and bring gravy to a simmer.
• to serve, spoon brown rice serving plates and top with beef pieces; pour gravy over beef.

lamb with linguine and blue cheese mushroom sauce

Ingredients

• Servings: 2
• 4 ounces linguine pasta
• 1 tablespoon butter
• 1 pound lamb tenderloin, cut into 1 inch medallions
• 2 tablespoons butter
• 1/2 pound fresh mushrooms, sliced
• 1 cup chicken broth
• 1/2 cup crumbled blue cheese
• 1/4 teaspoon salt
• 1/3 cup water
• 1 tablespoon cornstarch

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain.
• meanwhile, melt 1 tablespoon of butter in a skillet over medium heat. add the lamb tenderloin, and cook until meat is no longer pink inside. remove from skillet and keep warm.
• melt 2 tablespoons of butter in the same skillet over medium-high heat; stir in mushrooms and cook until tender. pour in chicken broth and bring to a simmer. once the broth is hot, stir the blue cheese and salt until the cheese has melted.
• mix together the water and cornstarch and slowly add to the simmering broth. cook for 1 minute until thick and clear, stirring continually. serve over linguine and lamb medallions.

Raspberry Venison Skillet

Ingredients

• Servings: 4
• 3/4 cup raspberry vinaigrette
• 2 tablespoons maple syrup
• 2 tablespoons soy sauce
• 2 pounds venison, cut into 1/2-inch strips
• 2 tablespoons butter
• 2 tablespoons olive oil
• 3/4 cup water
• 2 sweet onions, thinly sliced
• 1 tablespoon minced garlic
• salt and pepper to taste
• 2 tablespoons white sugar

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• whisk together the raspberry vinaigrette, maple syrup, and soy sauce in a large bowl. stir in the venison until well coated, and set aside.
• bring the butter, olive oil, water, onions, and garlic to a boil in a large skillet over medium-high heat. cook and stir until the onions have caramelized to a deep, golden brown, 10 to 15 minutes. once the onions have turned dark golden brown, stir in the sugar, and cook 2 to 3 minutes more.
• stir in the venison along with the marinade. cook and stir until the venison is no longer pink in the center, about 5 minutes.

leftover turkey tamales

Ingredients

• Servings: 10
• 1 5-ounce package cornhusks
• tamale dough:
• 3 cups masa harina
• 1 tablespoon paprika
• 1 tablespoon chili powder
• 1 tablespoon garlic powder
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1 cup corn oil
• 1 quart turkey broth, divided
• turkey filling:
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 3 1/2 cups finely chopped cooked turkey
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper, or to taste

Recipe

Preparation Time: 45 mins Cook Time: 1 hr 5 mins

Ready Time: 2 hrs 50 mins


• soak corn husks in a bowl of warm water until softened, about 1 hour; drain.
• mix masa, 1 tablespoon paprika, 1 tablespoon chili powder, garlic powder, 1 teaspoon cumin, and 1 teaspoon salt together in a bowl. stir corn oil into masa mixture. measure 1/2 cup turkey broth and set aside. add remaining broth, 1 cup at a time, to masa mixture until dough is smooth and the consistency of thick peanut butter.
• heat olive oil in a skillet over medium heat; saute onion and garlic until softened and translucent, 5 to 10 minutes. remove skillet from heat and add turkey, 1 teaspoon paprika, oregano, 1 teaspoon cumin, 1 teaspoon chili powder, 1 teaspoon salt, black pepper, and cayenne pepper. stir reserved 1/2 cup turkey broth into filling until moistened.
• spoon 1 heaping tablespoon dough in the center of each corn husk. top filling with 1 heaping tablespoon filling. roll husk around dough and filling, tucking bottom of husk into tamale. tie a corn husk strip or string around each tamale to secure.
• place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. bring water to a boil. stand tamales upright in steamer, cover, and steam until cooked through, about 1 hour. add more water as needed.

Spicy Crab Pasta

Ingredients

• Servings: 8
• 1 (16 ounce) package dry farfalle (bow tie) pasta
• 1/2 cup butter
• 1 (6 ounce) can crabmeat, drained and flaked
• 1 (14.5 ounce) can peeled and diced tomatoes, drained
• 1 1/2 tablespoons red pepper flakes
• 1 tablespoon garlic salt
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• bring a large pot of lightly salted water to a boil. add farfalle pasta, cook for 8 to 10 minutes, until al dente, and drain.
• melt the butter in a separate pot. mix in crabmeat and tomatoes. season with red pepper, garlic salt, salt, and pepper. cook and stir 10 minutes. toss with cooked pasta to serve.

boeuf en croute

Ingredients

• Servings: 2
• 1 teaspoon olive oil
• 2 (6 ounce) beef tenderloin filets
• 1 tablespoon butter
• 8 ounces fresh white mushrooms, minced
• 1/3 cup minced shallot
• 2 cloves garlic, minced
• 2 tablespoons red
• 4 6-inch squares of frozen puff pastry, thawed but still cold
• 1 1/2 cups red
• salt and pepper to taste
• 1 egg (optional)
• 2 tablespoons milk (optional)

Recipe

Preparation Time: 35 mins Cook Time: 20 mins Ready Time: 1 hr 55 mins


• heat the olive oil in a heavy skillet over high heat until very hot. sear the filets until well-browned on both sides, 1 to 2 minutes per side. remove the filets from the skillet, and chill in refrigerator for at least 1 hour. filets must be cold.
• in the same skillet over medium heat, melt the butter, and cook and stir the mushrooms, shallot, and garlic until the shallots are tender and translucent and the mushrooms have given off their juice, 6 to 8 minutes. stir in 2 tablespoons of red , scraping and dissolving any browned flavor bits from the pan. transfer the mushroom mix into a bowl, and chill in refrigerator for about 45 minutes.
• place 2 pieces of puff pastry on a work surface, and top each with a chilled filet. spread half the mushroom mixture in a neat layer on top of of each filet, and top each with a piece of puff pastry. fold and pinch the edges of the pastry together, sealing in the contents, and trim to make a tidy package. cut a small slit into the top of each package.
• pour 1 1/2 cups of red into a saucepan over medium heat, and simmer until the is reduce by half, about 15 minutes. season sauce to taste with salt and pepper. meanwhile, whisk egg into milk in a bowl, and brush the pasty packages with the egg mixture for a browner crust, if desired. return the bundles to the refrigerator to keep cold.
• preheat an oven to 450 degrees f (230 degrees c). line a baking sheet with parchment paper.
• place the puff pastry bundles the prepared baking sheet, and bake in the preheated oven until the pastry is golden brown and crisp and the filets are the desired degree of doneness (for medium-rare, about 15 minutes; an instant-read thermometer inserted into the center should read 130 degrees f (54 degrees c)). serve each filet in the pastry shell with spoonfuls of sauce on top.

jessica's steak oscar

Ingredients

• Servings: 2
• 2 (7 ounce) beef tenderloin steaks
• salt and ground black pepper to taste
• 1/4 cup butter
• 1 (6 ounce) can crab, drained
• 1 pound asparagus, tough ends snapped
• 1 packet dry bearnaise sauce mix (such as knorr®)
• 1 cup whole milk
• 1/2 cup butter

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• preheat the oven's broiler and set the oven rack about 6 inches from the heat source. sprinkle the filets with salt and pepper.
• in a small saucepan over low heat, melt 1/4 cup of butter; gently stir in the crab meat, and simmer while you broil the filets.
• broil the filets until they reach the desired stage of doneness; for medium (slightly pink in the center), broil 10 to 12 minutes on the first side and 6 minutes on the second side. set the filets aside to rest.
• place a steamer insert into a skillet, and fill with water to just below the bottom of the steamer. cover, and bring the water to a boil over high heat. add the asparagus, recover, and steam until just tender, 2 to 6 minutes depending on thickness.
• whisk bearnaise sauce mix with milk in a saucepan. add 1/2 cup of butter, and bring the sauce to a boil over medium heat, whisking constantly; reduce heat to a simmer, and whisk until sauce has thickened, about 1 minute.
• to assemble, top each broiled filet with crab meat, then half the asparagus; spoon bearnaise sauce to taste over the asparagus.

georgia shake

Ingredients

• Servings: 1
• 1/2 cup milk
• 1 chocolate covered peanut butter cup, crumbled
• 3/4 cup chocolate ice cream

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• in a blender, combine milk, peanut butter cup and ice cream. blend until smooth.

orange-scented grilled lobster tails

Ingredients

• Servings: 4
• 1/4 cup butter
• 2 teaspoons lemon juice
• 1 tablespoon grated orange zest
• 1/8 teaspoon ground ginger
• 1/8 teaspoon chili powder
• 1/8 teaspoon aromatic bitters
• 4 (6 ounce) lobster tails

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• preheat an outdoor grill for medium heat, and lightly oil grate.
• melt the butter in a saucepan over medium heat, and stir in the lemon juice, orange zest, ginger, chili powder, and bitters. simmer gently for 2 minutes, then set aside. cut away the membrane on the underside of the lobster tails, and insert a metal skewer into each one. this will prevent them from curling up as they cook.
• cook the lobster tails shell-side up on the preheated grill for 10 minutes, then turn the tails over, and spoon the butter sauce over the meat. continue cooking until the meat is no longer translucent in the middle, about 10 minutes more.

Chicken And Spinach Ravioli

Ingredients

• Servings: 6
• 4 eggs, beaten
• 3/4 cup water
• 3 3/4 cups sifted all-purpose flour
• 1 1/2 teaspoons salt
• 1/2 pound ground chicken
• 3/4 cup chopped fresh spinach
• 2 tablespoons finely chopped onion
• 3 tablespoons melted butter
• 3 tablespoons freshly grated asiago cheese
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/8 teaspoon ground nutmeg
• 1 pinch ground black pepper to taste
• 1 (16 ounce) jar marinara sauce
• 1/4 cup freshly grated asiago cheese for topping

Recipe

Cook Time: 30 mins Ready Time: 2 hrs


• in a bowl, mix the eggs, water, 2 cups flour, and salt. gradually mix in the remaining flour until smooth. divide dough into 2 parts. cover, and set aside in the refrigerator 20 minutes.
• in a skillet over medium heat, cook the ground chicken until evenly brown; drain.
• in a food processor, mix the chicken, spinach, and onion. transfer to a bowl, and mix with butter, 3 tablespoons asiago cheese, salt, garlic powder, nutmeg, and pepper.
• on a lightly floured surface, roll out each part of the dough to 1/8 inch thickness. cut into 2 inch squares. place about 1 teaspoon of the chicken mixture in the center of 1/2 the squares, and top with remaining squares. seal the edges of the squares with a moistened fork to form the ravioli.
• bring a large pot of lightly salted water to a boil, and cook the ravioli in small batches for about 8 minutes, or until al dente. drain, and rinse under cold water.
• place the marinara sauce in a saucepan, and cook until heated through. serve ravioli topped with marinara sauce and remaining asiago cheese.

Curried Eggs Over Toast

Ingredients

• Servings: 4
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1/2 teaspoon curry powder
• 1/8 teaspoon ground black pepper
• 1 cup hot milk
• 6 hard-boiled eggs, peeled and cut into eighths
• 4 slices toast

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• melt butter in a skillet over medium-high heat; add flour, curry powder, and pepper. cook and stir butter-flour mixture until smooth, 1 to 2 minutes. gradually pour milk into butter-flour mixture while continuously stirring until curry sauce is smooth and thickened, about 5 minutes. mix eggs into sauce and cook until eggs are heated, 2 to 3 minutes.
• serve curried eggs over toast.

Lobster Dip

Ingredients

• Servings: 2
• 1 (7 ounce) can lobster meat, drained and flaked
• 1 tablespoon minced onion
• 1 tablespoon lemon juice
• 1 (8 ounce) package cream cheese, softened
• 4 tablespoons butter, softened
• 1 tablespoon prepared horseradish

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a medium bowl, mix together lobster meat, onion, lemon juice, cream cheese, butter and prepared horseradish. continue mixing until smooth. cover and chill in the refrigerator until serving.

scallops with roasted garlic cream sauce

Ingredients

• Servings: 2
• 3 tablespoons olive oil
• 1 head garlic, cut in half
• 1 cup chicken stock
• 1/2 cup cream
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1/2 pound sea scallops
• salt and ground black pepper to taste
• 1 tablespoon lemon juice
• 2 tablespoons chopped fresh parsley for garnish

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat an oven to 400 degrees f (200 degrees c).
• spoon 3 tablespoons olive oil over the cut sides of the garlic head; wrap tightly in aluminum foil.
• roast in the preheated oven until the garlic is soft, about 30 minutes; set aside until cool enough to handle.
• squeeze the roasted garlic cloves into a saucepan; pour the chicken stock into the saucepan and use a fork to mash the garlic into the stock. cook the stock over high heat until the liquid is reduced in volume by half, about 10 minutes. stir the cream into the stock and remove from heat; set aside.
• melt the butter with 1 tablespoon olive oil in a large skillet over medium-high heat. season the scallops with salt and pepper; sear in the hot butter and oil mixture until opaque, about 3 minutes per side. remove from heat immediately.
• stir the lemon juice into the cream sauce; spoon immediately 2 plates. arrange the scallops on the plates. garnish with the parsley to serve.

Stuffed Brie

Ingredients

• Servings: 6
• 3 tablespoons butter
• 1 onion, chopped
• 2 cups fresh sliced mushrooms
• 1/2 cup dates, pitted and chopped
• 1 (8 ounce) wheel brie cheese

Recipe

• in a medium skillet over medium heat, melt butter and caramelize onions and mushrooms; add dates and warm mixture for about 2 minutes.
• slice the brie wheel in half down the center so that there is a top and a bottom; fill with the onion mixture. replace the top of the brie.
• microwave brie for 1 to 3 minutes or until bubbly; serve.

Garlic Chive Chicken

Ingredients

• Servings: 4
• 1 head garlic
• 1 (8 ounce) package egg noodles
• 1 cup chicken broth
• 1 lemon, zested and juiced
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 teaspoons olive oil
• 4 skinless, boneless chicken breast halves
• 2 tablespoons all-purpose flour
• 4 tablespoons butter
• 1/3 cup chopped fresh chives

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat oven to 400 degrees f (200 degrees c). wrap the garlic head in foil, and bake 30 minutes, until cloves are soft. remove from heat, and cool enough to handle.
• bring a large pot of lightly salted water to a boil. add egg noodles and cook for 6 to 8 minutes or until al dente; drain.
• slice off the top of the garlic head, and squeeze the softened cloves into a medium bowl. mix in the chicken broth, lemon zest, lemon juice, salt, and pepper.
• heat the olive oil in a skillet over medium heat. lightly coat the chicken breast halves with flour, and cook in the skillet about 10 minutes on each side, until lightly browned. set chicken aside, retaining skillet juices. stir in the garlic mixture, and bring to a boil. reduce heat, and return chicken to the skillet. continue cooking the chicken about 5 minutes on each side, until no longer pink and juices run clear. remove chicken, and arrange on plates over the egg noodles.
• mix the butter into the garlic sauce mixture in the skillet until melted, and stir in the chives. spoon the sauce over the chicken and egg noodles to serve.

White Cheddar Macaroni With Bacon And Thyme

Ingredients

• Servings: 8
• 1 tablespoon grated parmesan cheese, or as needed
• 1 pound mezze (short) penne pasta
• 1 pound thick sliced bacon, cut into 1/2-inch pieces
• 1/4 cup butter
• 1 small onion, chopped
• 1/3 cup all-purpose flour
• 4 cups milk
• 1 teaspoon dried thyme leaves
• sea salt and cracked black pepper to taste
• 1/4 cup grated parmesan cheese
• 3 1/2 cups shredded sharp white cheddar cheese, divided

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 5 mins

Ready Time: 1 hr 35 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9x13-inch baking dish, and sprinkle 1 tablespoon parmesan cheese around the inside of the dish.
• fill a large pot with lightly salted water and bring to a rolling boil. once the water is boiling, stir in the penne, and return to a boil. cook the penne uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. drain well in a colander set in the sink.
• place the bacon pieces into a large, deep skillet, and cook over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. drain the bacon slices on a paper towel-lined plate. retain 1/4 cup of bacon drippings. set the bacon pieces aside.
• melt butter and bacon drippings together in a large saucepan over medium heat, and cook and stir the onion until translucent, about 5 minutes. whisk in the flour, stirring frequently until the mixture forms a smooth paste. whisk in the milk, a little at a time, and bring the mixture to a simmer, whisking constantly until thickened. stir in the thyme, salt, and pepper, and then whisk in 1/4 cup parmesan and 3 cups cheddar cheese, stirring constantly until the cheddar cheese has melted and the sauce is smooth and thick.
• stir the cooked penne pasta into the cheese sauce, then lightly mix in the cooked bacon. spread the mixture into the prepared baking dish and sprinkle 1/2 cup cheddar cheese over the top. cover the dish with foil.
• bake in the preheated oven until the pasta is hot and bubbling, about 25 minutes. remove the dish from the oven, and turn on the broiler. remove the foil, and broil the dish until the cheese topping is browned and crisp, about 5 minutes.

christmas morning breakfast casserole

Ingredients

• Servings: 6
• 1 (5.5 ounce) box idahoan® steakhouse cheesy hashbrowns
• 1/2 cup buttermilk
• 1 cup sliced bacon, diced
• 1 small onion, diced
• 3 eggs, beaten
• 1/2 cup swiss cheese, shredded

Recipe

• preheat oven to 450 degrees f.
• prepare idahoan steakhouse cheesy hashbrown potatoes, following packaging directions, replacing the 1/2 cup milk with 1/2 cup buttermilk.
• in a medium size skillet, cook bacon and onion until bacon is crisp. drain and set aside to cool slightly.
• stir in eggs, swiss cheese, and bacon-onion mixture.
• bake uncovered for 25 minutes.
• sprinkle crunchy onion topping on top of potatoes. let stand 5 minutes then serve.

Spicy Pulled Lamb

Ingredients

• Servings: 10
• 1/2 cup all-purpose flour
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1 teaspoon adobo seasoning
• 1/2 teaspoon cayenne pepper
• 1 (4 pound) lamb loin roast, cut into pieces
• 1 tablespoon butter
• 2 onions, chopped
• 2 cloves garlic, minced, or more to taste
• 1 (14.5 ounce) can diced tomatoes
• 3/4 cup barbeque sauce
• 1/4 cup brown sugar
• 3 tablespoons hot pepper sauce

Recipe

Preparation Time: 15 mins Cook Time: 5 hrs 25 mins

Ready Time: 5 hrs 40 mins


• mix flour, chili powder, paprika, cumin, adobo seasoning, and cayenne pepper in a large bowl. add lamb and toss until coated.
• melt butter in a large skillet over medium heat; fry lamb in batches until browned on all sides, about 10 minutes. transfer browned lamb to a slow cooker.
• cook and stir onion and garlic in the same skillet until vegetables are fragrant, about 1 minute. stir tomatoes, barbeque sauce, brown sugar, and hot sauce into onion mixture and simmer for 5 minutes. pour sauce over lamb.
• cook on low for 5 to 6 hours. transfer lamb to a plate and shred with 2 forks. return lamb to slow cooker and stir. continue to cook, uncovered, until thickened, 10 to 15 minutes.

pan roasted beef tenderloin with ginger-shiitake brown butter

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 4 (8 ounce) beef tenderloin filets
• kosher salt and freshly ground black pepper, to taste
• 3 tablespoons unsalted butter
• 2 tablespoons minced fresh ginger
• 1 tablespoon minced fresh garlic
• 1/2 cup thinly sliced fresh shiitake mushrooms
• 3 tablespoons
• 2 tablespoons mirin (sweetened rice )
• 1 tablespoon finely chopped garlic chives
• 3/4 cup unsalted butter

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 45 mins


• preheat oven to 400 degrees f (200 degrees c).
• heat olive oil in a large ovenproof skillet over high heat until lightly smoking. season filets to taste with salt and pepper. sear until golden brown on both sides, about 3 minutes per side. transfer to oven, and cook to desired doneness, about 12 minutes for medium-rare. when done, allow steaks to rest out of the pan for 5 minutes.
• meanwhile, melt 3 tablespoons butter in a saucepan over medium-high heat. stir in ginger and garlic, and cook until translucent and aromatic, but not browned, about 1 1/2 minutes. add shiitake mushrooms and cook 3 to 4 minutes, until softened. pour in the and mirin and simmer until reduced by half. melt the remaining 3/4 cup butter, then reduce heat to medium-low, and cook until the butter browns, 6 to 8 minutes. once browned, season to taste with salt and pepper, and stir in the chives. spoon sauce over steaks to serve.

chicken rolls

Ingredients

• Servings: 4
• 1 (8 ounce) package refrigerated crescent rolls
• 1 (3 ounce) package cream cheese with chives, softened
• 2 tablespoons butter
• 1 cup shredded cooked chicken
• 3/4 cup sliced fresh mushrooms
• 1/2 teaspoon lemon pepper
• 2 tablespoons butter, melted
• 3 cups seasoned croutons, crushed
• 1/3 cup drippings from a roast chicken
• 1 tablespoon minced onion
• 1/2 cup dry white
• 1 cup chicken stock
• 2 tablespoons cornstarch
• 3 tablespoons chicken stock
• salt and ground black pepper to taste

Recipe

Preparation Time: 25 mins Cook Time: 45 mins Ready Time: 1 hr 10 mins


• preheat an oven to 350 degrees f (175 degrees c). roll out and separate the crescent roll dough on a large baking sheet.
• mix together the cream cheese and butter in a bowl until well blended. stir in the shredded chicken, mushrooms, and lemon pepper. fill the crescent rolls with a tablespoonful of the chicken mixture. roll each piece up beginning with the wide end; press and seal the top of the rolled dough. brush the rolls with butter, then roll them in the crushed croutons. return the coated rolls back to the baking sheet.
• bake in the preheated oven until golden brown, about 20 minutes.
• heat the drippings in a large skillet over medium-high heat. stir in the onion and ; cook and stir until most of the has evaporated, about 5 minutes. pour in 1 cup of chicken stock and continue to cook and stir until the sauce has reduced by half, about 15 minutes. reduce heat to low. mix the cornstarch and remaining 3 tablespoons of chicken stock in a small bowl. stir the cornstarch mixture into the skillet until thickened, about 5 minutes. season with salt and pepper.
• spoon the hot gravy over the chicken rolls before serving.

Parmesan Potato Omelet

Ingredients

• Servings: 1
• 1 tablespoon safflower oil
• 1 1/2 teaspoons olive oil
• 1/3 cup frozen hash brown potatoes, thawed
• 6 eggs
• 1 (8 ounce) package frozen stir fry vegetable blend, thawed
• 1 tablespoon coconut milk-based creamer
• 1 tablespoon grated parmesan cheese
• 1 teaspoon butter
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon celery salt
• 1/2 teaspoon dried parsley
• 1/4 teaspoon sea salt
• 1/4 teaspoon ground black pepper

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• heat safflower oil and olive oil in a skillet over medium heat; cook stir potatoes until cooked through and lightly browned, 5 to 10 minutes. add eggs, vegetable blend, creamer, parmesan cheese, butter, onion powder, garlic powder, celery salt, parsley, sea salt, and black pepper to potatoes. cover skillet and cook, stirring frequently, until eggs are set and scrambled and vegetables are tender, 10 to 15 minutes.

spinach and kale smoothie

Ingredients

• Servings: 1
• 2 cups fresh spinach
• 1 cup almond milk
• 1 tablespoon peanut butter
• 1 tablespoon chia seeds (optional)
• 1 leaf kale
• 1 sliced frozen banana

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• blend spinach, almond milk, peanut butter, chia seeds, and kale together in a blender until smooth. add banana and blend until smooth.

Drag It Through The Farm Dog

Ingredients

• Servings: 4
• 1 (1.5 ounce) idahoan® buttery homestyle mashed potato cup
• 4 chicken sausages
• 3 tablespoons stone ground mustard
• 4 potato flour buns
• power greens
• cherry tomatoes, halved
• avocado, diced
• honey mustard salad dressing
• orange and red bell peppers, diced
• red onions, diced

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• grill sausages until done. prepare idahoan buttery homestyle mashed potato cup according to package directions and stir in stone ground mustard. place sausage on bun and spread potato mixture on top. add toppings to your taste. top with honey mustard dressing.
• have fun with your hot dogs!

Schnitzel With A Twist

Ingredients

• Servings: 4
• 4 lamb chops
• 1 sleeve buttery crackers (such as keebler club® crackers), crushed
• 1/2 teaspoon greek seasoning (such as cavender's®)
• 1/4 teaspoon ground black pepper
• 1 cup all-purpose flour
• 2 eggs, beaten
• 1 cup butter
• 1 lemon, cut into wedges

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 45 mins


• place the lamb chops between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. firmly pound the lamb with the smooth side of a meat mallet to a thickness of 1/2-inch.
• combine crackers, greek seasoning, and pepper in a large mixing bowl. place the flour in a shallow bowl. dredge the lamb chops in the flour, then dip them into the egg. toss the lamb chops one at a time in the cracker mixture to coat.
• melt the butter in a large skillet over medium heat. fry the lamb chops in the butter until golden brown, reducing heat to medium-low if the lamb browns too quickly, 10 to 15 minutes. flip the lamb chops, continue cooking until the lamb is no longer pink in the center, 10 to 15 more minutes. serve with lemon wedges.

sausage and macaroni bake

Ingredients

• Servings: 8
• 2 cups elbow macaroni
• 1 tablespoon butter, or to taste
• 1 (1 pound) package smoked sausage, sliced
• 1/2 cup diced onion
• 1 (14.5 ounce) can diced tomatoes
• 1/2 cup diced green bell pepper
• 1/2 cup diced yellow bell pepper
• 1/2 cup diced orange bell pepper
• 1/2 cup diced red bell pepper
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 12 ounces processed cheese food (such as velveeta®), cut into 1/2-inch cubes

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c).
• bring a large pot of lightly salted water to a boil. cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain.
• melt butter in a separate pot over medium heat. cook and stir sausage and onion in melted butter until the onion is translucent, 5 to 7 minutes.
• stir tomatoes, green bell pepper, yellow bell pepper, orange bell pepper, red bell pepper, basil, thyme, and oregano into the sausage mixture; continue to cook and stir until the peppers have softened, 5 to 7 minutes. add drained macaroni; bring to a simmer and cook another 5 minutes. pour the mixture into a 2-quart casserole dish and top with cheese cubes.
• bake in preheated oven until the cheese has melted, about 5 minutes. stir melted cheese through the macaroni mixture, pat the mixture down into a flat layer, and continue baking until heated through, 10 to 15 minutes more.

artichoke and ham quiche with cheesy hashbrown crust

Ingredients

• Servings: 6
• for the crust:
• 2 cups idahoan® steakhouse cheesy hashbrowns, rehydrated
• 1/4 cup zucchini, shredded
• 1/4 cup sweet potato, shredded
• 1/4 cup carrot, shredded
• 4 tablespoons butter, melted
• 1 teaspoon salt
• for the filling:
• 4 large eggs
• 1 1/2 cups whip cream, un-whipped (or half and half for a lighter quiche)
• 8 ounces artichokes hearts, coarse chop
• 1/2 cup leeks, chopped and sauteed to soften
• 3/4 cup cooked ham, small dice
• 1 cup swiss cheese, shredded
• 1/8 teaspoon cayenne red pepper
• 1 teaspoon dried sage
• 3/4 teaspoon salt
• crunchy onion packet for garnish

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 5 mins

Ready Time: 1 hr 20 mins


• for the crust: preheat oven to 450 degrees f.
• mix veggies and hash browns together. gently press between paper towels to remove as much moisture as possible. in a large nine inch pie plate, toss the veggie mixture with the melted butter. sprinkle 4 tablespoons of the cheese packet from the box of steakhouse hash browns over hash brown mixture and blend. using the bottom of a measuring cup, press mixture into the bottom and up the sides to firmly form a crust. place rack on the lower third of the oven. bake for 20-25 minutes until golden brown and the edges begin to crisp. while crust bakes, make the filling.
• for the filling: blend the eggs and cream until smooth. stir in the artichokes, leeks, ham, cheese and seasonings.
• when the hash brown crust is ready, lower the oven temperature to 350 degrees f and pour the filling into the crust. bake for 30 minutes then sprinkle the crunchy onion topping on the quiche. continue to bake for another 15 minutes or until the quiche is light golden brown and firm in the middle. quiche will settle as it cools.

Cabbage, Sausage And Mustard Mashed

Ingredients

• Servings: 4
• 1 (4 ounce) package idahoan® buttery homestyle flavored mashed potatoes
• olive oil
• 1 (12 ounce) package chicken sausage*
• 1 head cabbage
• 1 tablespoon chicken stock
• 1 tablespoon balsamic vinegar
• sea salt
• ground pepper
• 2 tablespoons stone ground mustard

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• coat bottom of high sided frying pans of dutch oven with oil and heat over medium high heat.
• cut sausages in diagonal pieces and add to heated oil. cook until heated through and then remove to a plate.
• quarter cabbage and remove core. add cabbage to frying pan and saute.
• once slightly wilted add chicken stock and cover with lid. once cooked through splash with balsamic vinegar and add the cooked sausage. season to taste with salt and pepper.
• while all the flavors are mixing in the pan, prepare the buttery homestyle mashed according to package directions.
• add stone ground mustard and stir thoroughly.
• serve cabbage sausage mixture aside mashed potatoes and have more balsamic available as a condiment.

Couscous-stuffed Lamb Chops

Ingredients

• Servings: 6
• 1 1/2 cups reduced-sodium chicken broth, divided
• 5 tablespoons butter, divided
• 3/4 cup dry couscous
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup currants
• 1/2 cup pine nuts
• 1/8 teaspoon ground cinnamon
• salt and freshly ground black pepper
• 6 boneless lamb loin chops, butterflied
• 1/2 cup orange marmalade

Recipe

Preparation Time: 35 mins Cook Time: 45 mins Ready Time: 1 hr 20 mins


• combine 1 1/4 cups chicken broth and 2 tablespoons butter in a saucepan. (set aside remaining chicken broth.) bring to a boil over medium heat. stir in couscous, cover, and remove from heat. let stand until liquid is absorbed, about 10 minutes. fluff couscous with a fork.
• in a frying pan over medium heat, melt the remaining 3 tablespoons butter. cook onion and garlic in butter until tender, about 5 minutes. remove pan from heat, and stir in currants, pine nuts, cooked couscous, and cinnamon. season to taste with salt and pepper. toss the mixture with as much of the reserved chicken stock as needed to hold together slightly.
• preheat the oven to 350 degrees f (180 degrees c). lightly oil a roasting pan or large baking dish.
• reserve about 1/3 cup stuffing to sprinkle over the chops. stuff each chop generously with stuffing, and insert toothpicks to keep the chops closed. place the lamb chops in an oiled roasting pan just large enough to hold them comfortably, and coat each generously with the marmalade. sprinkle with the reserved stuffing, and press stuffing lightly into the marmalade so that it will stick to the chops.
• bake in the preheated oven until the chops are browned on the outside, but just slightly pink in the center, about 40 to 45 minutes. transfer the lamb chops to warmed individual plates, remove the toothpicks, and serve hot.

Easy Egg Tacos

Ingredients

• Servings: 4
• 2 teaspoons vegetable oil
• 1/2 small red or green pepper, diced
• 1/2 jalapeno pepper, seeded and finely diced
• 1 clove garlic, minced
• 2/3 cup diced ham
• 1/2 teaspoon chili powder
• 4 eggs
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 teaspoons butter
• 4 small whole wheat or regular flour tortillas, warmed
• 1/2 cup shredded tex-mex or cheddar cheese
• 2 green onions, chopped
• topping:
• salsa (optional)
• chopped fresh coriander (optional)

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• in medium non-stick skillet, heat oil over medium heat; saute red and jalapeno peppers and garlic for 2 minutes or until softened. add ham and chili powder; saute 2 minutes or until heated through. remove to bowl; cover to keep warm.
• in a small bowl or measuring cup, whisk eggs, salt and pepper.
• melt butter in the same skillet on medium heat; add eggs and cook, stirring gently, until set but still soft, about 2 minutes.
• spoon eggs on each tortilla, top with ham mixture, cheese and onion. serve with salsa and/or coriander, if desired.

Simply Succulent Shrimp

Ingredients

• Servings: 2
• 1/4 cup chicken broth
• 1 pound tiger prawns, peeled and deveined
• 1/4 teaspoon crushed red pepper flakes
• 1/2 cup butter
• 3 cloves garlic, crushed

Recipe

Preparation Time: 20 mins Cook Time: 5 mins Ready Time: 25 mins


• in a large skillet over medium heat, bring chicken broth to a simmer and add prawns; cook until pink. add red pepper flakes to taste.
• in a microwave-safe bowl, combine butter and garlic; heat until completely melted.
• place prawns on a platter with separate cups of garlic butter for dipping; serve.

Pasties I

Ingredients

• Servings: 4
• 1 recipe pastry for a 9 inch double crust pie
• 5 baking potatoes, peeled and sliced
• 1 onion, chopped
• 1 cup diced rutabaga
• 1 pound finely chopped lamb
• 1/4 cup butter
• salt and pepper to taste
• 2 cloves garlic, crushed (optional)

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 400 degrees f (200 degrees c).
• roll dough into 4 thin circles. arrange potatoes, onion, rutabaga and lamb over 1/2 of each dough circle. dot with butter and season with salt and pepper to taste. add crushed garlic if desired. fold dough over the filling and pinch and roll along edges. poke a few holes in the top with a fork and place on a lined cookie sheet.
• bake in the preheated oven for 45 minutes, or until top is golden brown.

cap'n crunch® buffalo chicken tenders

Ingredients

• Servings: 4
• 2 cups brown sugar and butter flavored crispy corn and oat breakfast cereal (such as cap’n crunch®)
• 1/4 cup flour
• 1/2 teaspoon salt, or to taste
• 1/2 teaspoon ground black pepper
• 2 eggs, lightly beaten
• 2 tablespoons buffalo wing sauce
• 1 pound chicken tenders
• 1/4 cup olive oil

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• crush cereal in a food processor to make fine crumbs. place crushed cereal in a shallow bowl.
• whisk flour, salt, and black pepper together in a shallow bowl. beat eggs and buffalo wing sauce together in a separate shallow bowl.
• gently press a chicken tender into the flour mixture to coat and shake off excess flour. dip into the beaten egg, then press into crushed cereal. gently toss between your hands so any crumbs that haven't stuck can fall away. place coated chicken tenders in a single layer on a plate while coating the rest; do not stack. repeat for remaining chicken tenders.
• heat olive oil in a skillet over medium heat. working in batches, cook each chicken tender in hot oil, turning once, until cooked though and golden brown on both sides, 3 to 4 minutes per side. transfer cooked chicken to a plate lined with paper towels.