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Rosemary Garlic/butter Ribeye's Share Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter ! This dish is nothing short of extraordinary. The ribeye steaks, carefully marinated in a symphony of garlic, butter, and fragrant rosemary, emerge from the kitchen as a masterpiece of flavor and tenderness. Each bite is a sensory delight, with the juicy, perfectly cooked steak paired with the rich, buttery infusion that elevates it to gourmet levels. The combination of these elements creates a taste sensation that is truly heavenly. But it's not just about the kitchen perfection; it's about the warmth and joy this meal brings to the table, turning every mealtime into a heartwarming celebration of deliciousness. You won't be able to resist going back for seconds – it's that good! You Will Need 2 (1 pound each) Ribeye Steaks 2 tsp Salt 2 tsp Pepper 2 full Sprigs of Rosemary 2 TBSP Oil 2 TBSP Minced Garlic 3 TBSP Butter Thank you so much for supporting my site What goes well with Rosemary Garlic/butter Ribeye's Parmesan Potato Bites Instant Pot Corn On The Cob Basic Mashed Potatoes Brussel Spouts Southern Kicked-up Green Beans How to make Rosemary Garlic Butter Ribeye's Preheat your oven to 350 degrees Fahrenheit (180 degrees Celsius). Start by seasoning your Ribeye Steaks: Sprinkle 1 teaspoon of salt and 1 teaspoon of pepper evenly on each side of both steaks. Pat the seasoning into the meat for better adhesion. Prepare the Rosemary-Infused Butter: Strip the rosemary leaves from the sprigs and chop them finely. In a small saucepan, melt 3 tablespoons of butter over low heat. Once melted, add the minced garlic and chopped rosemary to the butter. Stir gently and let it infuse over low heat for about 2 minutes. Remove from heat and set aside. Sear the Steaks: Heat a cast-iron pan over medium-high heat. Add 2 tablespoons of oil and heat until it shimmers and starts to sizzle. Carefully place the seasoned ribeye steaks in the hot pan. Sear each side for about 1 minute to develop a beautiful crust. Create the Flavorful Finish: Reduce the heat to medium-low. Pour the prepared rosemary-infused garlic butter over the steaks. Add the full rosemary sprigs to the pan for added flavor. Baste the Steaks: Using a spoon, continuously baste the steaks with the melted butter and garlic mixture for about 3 minutes. This helps infuse the meat with the rich flavors. Transfer to the Oven: Turn off the stovetop heat and carefully move the cast-iron pan with the steaks to your preheated oven. Finish Cooking in the Oven: Let the steaks cook in the oven for an additional 3 minutes for a medium-rare doneness. If you prefer your steak cooked differently, adjust the time accordingly: Rare: 2 minutes in the oven Medium: 4 minutes in the oven Medium-Well: 5-6 minutes in the oven Keep in mind that these times are approximate, and actual cooking times may vary based on the thickness of the steaks and your oven's performance. Rest and Slice: Carefully remove the cast-iron pan from the oven, and using oven mitts, place it on the stovetop. Let the steaks rest in the pan for about 10 minutes. Resting allows the juices to redistribute, resulting in tender and flavorful meat. After resting, transfer the steaks to a cutting board. Slice the steaks against the grain into your desired thickness. Serve and enjoy your perfectly cooked Rosemary-Infused Ribeye Steaks! Thank you so much for supporting my site Pro Tips for Perfect Rosemary-Infused Ribeye Steaks Choose Quality Steaks: Start with high-quality, well-marbled ribeye steaks. Look for steaks that are at least 1 inch thick, as they will cook more evenly. Bring the Steaks to Room Temperature: Take the steaks out of the refrigerator at least 30 minutes before cooking. Allowing them to come to room temperature ensures more even cooking. Season Generously: Make sure to season both sides of the steaks with salt and pepper, and press the seasoning into the meat. Seasoning enhances the flavor of the meat. Use a Cast-Iron Pan: Cast-iron pans distribute heat evenly and hold temperature well, making them ideal for searing and cooking steaks. Preheat the Pan: Preheat your cast-iron pan over medium-high heat before adding the oil. The pan should be hot enough to create a sizzle when the steaks are placed in it. This helps form a nice crust. Don't Overcrowd the Pan: Ensure there is enough space in the pan for each steak. Overcrowding can reduce the pan's temperature and hinder the searing process. Be Cautious with Oven Timing: The provided oven cooking times are approximate. Use an oven-safe meat thermometer to check the internal temperature of the steaks for precision. For medium-rare, aim for around 130-135°F (54-57°C). Baste for Flavor: Basting the steaks with the rosemary-infused garlic butter not only adds flavor but also helps to keep the steaks moist. Rest the Steaks: Allowing the steaks to rest after cooking is essential. It helps the juices redistribute throughout the meat, resulting in juicier and more tender steaks. Slice Against the Grain: When you're ready to slice the steaks, make sure to cut against the grain. This makes the meat more tender and easier to chew. Serve with Accompaniments: Consider serving your steaks with complementary sides like roasted vegetables, mashed potatoes, or a fresh salad. Experiment with Doneness: Adjust the oven cooking time to achieve your desired level of doneness. Use a meat thermometer to check the internal temperature, as it's the most accurate way to determine doneness. With these tips, you should be well-equipped to create a delicious and perfectly cooked Rosemary-Infused Ribeye Steak. Enjoy your meal! Thank you so much for supporting my site Variations for Perfect Rosemary-Infused Ribeye Steaks Mushroom and Red Wine Reduction: After searing the steaks, set them aside and add sliced mushrooms to the pan. Sauté until they're browned. Then, deglaze the pan with red wine and let it simmer until it reduces to a rich sauce. Serve the steaks with this mushroom and red wine reduction. Blue Cheese Topping: Make a blue cheese topping by mixing crumbled blue cheese with softened butter. Spoon this mixture on top of the cooked steaks while they're resting, allowing it to melt and create a creamy, tangy topping. Chimichurri Sauce: Instead of rosemary-infused butter, serve the steaks with a vibrant chimichurri sauce made from fresh herbs, garlic, red wine vinegar, and olive oil. Drizzle it over the sliced steaks for a burst of flavor. Peppercorn-Crusted Ribeye's : Crush whole peppercorns and press them onto the steaks along with salt before searing. The cracked pepper adds a spicy kick and a delightful texture to the steaks. Citrus-Marinated Ribeyes: Marinate the steaks in a mixture of citrus juices (lemon and orange), olive oil, garlic, and herbs for a couple of hours before cooking. The citrus adds a zesty and refreshing twist to the flavor. Asian-Inspired Soy and Ginger Glaze: Instead of rosemary, infuse the butter with fresh grated ginger and garlic. Then, add a soy sauce and honey glaze for a savory, sweet, and umami flavor profile. Cajun Seasoning: Season the steaks with a homemade or store-bought Cajun spice blend before searing. This will give your ribeye's a spicy, flavorful kick. Balsamic Reduction: Instead of rosemary-infused butter, prepare a balsamic reduction by simmering balsamic vinegar with a touch of sugar until it thickens. Drizzle this reduction over the cooked steaks for a sweet and tangy finish. Herb-Butter Mix: Experiment with different herbs in the butter mixture. Try thyme, oregano, or basil along with garlic to infuse the butter and create unique flavors. Balsamic and Rosemary Glaze: After searing the steaks, set them aside and make a balsamic and rosemary glaze. In a separate pan, combine balsamic vinegar, fresh rosemary sprigs, and a touch of honey or brown sugar. Simmer until the mixture thickens and becomes a sweet and tangy glaze. Drizzle this glaze over the sliced steaks for an elegant and flavorful finish.

Zucchini Squash Barley Soup Share Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter ! Zucchini Barley Soup with Yellow Squash and Tomatoes. This hearty and flavorful blend showcases tender zucchini, yellow squash, and diced tomatoes, complemented by the nutty richness of barley grains. Each spoonful of this comforting soup delights the senses with a harmonious fusion of earthy herbs and savory spices, creating a nourishing meal that warms the heart and satisfies the soul. Savor the vibrant colors and taste the freshness of summer vegetables expertly simmered in a delectable broth, making it a delightful choice for a wholesome dining experience. You Will Need 1 Large Zucchini or 2 small 2 Small Yellow Squash 3 Medium Diced Tomatoes Peeled. (or 1 can diced tomatoes.) 1 Medium Onion quartered twice. 1 Cup Barley 2 Bay Leaves 1 tsp Onion Powder 1/2 TBS Garlic Salt 2 tsp Pepper 1/2 TSP Greek Seasoning 1 tsp Italian Seasoning 1 tsp Oregano 1 tsp Salt 1 Box Beef Broth 1 8oz Can Tomato sauce Thank you so much for supporting my site Recommended 6 qt or 8 qt Instant pot Zucchini Barley Soup with yellow squash, tomatoes, and onions is a hearty and flavorful dish that combines the freshness of summer vegetables with the comfort of barley. The vibrant green zucchini and yellow squash add a delightful pop of color, while the ripe tomatoes infuse the broth with a rich and tangy taste. The onions lend a subtle sweetness that balances out the savory elements of the soup. Instant Pot Directions Prepare the vegetables: Wash the zucchini and yellow squash thoroughly. Cut off the ends and chop them into bite-sized pieces. Dice the tomatoes and peel them if using fresh ones. If using canned tomatoes, drain them before adding to the soup. Quarter the medium-sized onion twice to create smaller pieces. Rinse the barley: Rinse the barley under cold water in a fine-mesh strainer until the water runs clear. This helps remove excess starch. Instant Pot setting: Set the Instant Pot to "Sauté" mode. Add a little oil and sauté the chopped onions until they become translucent and fragrant. Build the soup base: Add the diced tomatoes, zucchini, and yellow squash to the Instant Pot. Stir and cook them for a few minutes until they start to soften. Season the soup: Add the bay leaves, onion powder, garlic salt, pepper, Greek seasoning, Italian seasoning, oregano, and salt. Stir well to distribute the flavors. Add the barley and liquids: Pour in the beef broth and tomato sauce, stirring everything together. Pressure cook: Close the Instant Pot lid and make sure the vent is set to the sealing position. Select the "Pressure Cook" or "Manual" setting and adjust the cooking time to 10 minutes at high pressure. Natural release: Once the cooking time is complete, allow the Instant Pot to naturally release the pressure for 10 minutes. Then, carefully perform a quick release to release any remaining pressure. Adjust seasoning: Taste the soup and adjust the seasoning according to your preference. You can add more salt or pepper if needed. Serve: Once the barley is cooked and the vegetables are tender, remove the bay leaves. Ladle the Zucchini Barley Soup into bowls and serve hot. You can garnish with fresh herbs like parsley or a sprinkle of grated Parmesan cheese if desired. Enjoy your flavorful and comforting Zucchini Barley Soup with Yellow Squash and Tomatoes, prepared effortlessly in the Instant Pot! Thank you so much for supporting my site Stove Top Directions Prepare the vegetables: Wash the zucchini and yellow squash thoroughly. Cut off the ends and chop them into bite-sized pieces. Dice the tomatoes and peel them if using fresh ones. If using canned tomatoes, drain them before adding to the soup. Quarter the medium-sized onion twice to create smaller pieces. Rinse the barley: Rinse the barley under cold water in a fine-mesh strainer until the water runs clear. This helps remove excess starch. Start cooking: In a large soup pot or Dutch oven, heat a little oil over medium heat. Add the chopped onions and sauté until they become translucent and fragrant. Build the soup base: Add the diced tomatoes, zucchini, and yellow squash to the pot. Stir and cook them for a few minutes until they start to soften. Season the soup: Add the bay leaves, onion powder, garlic salt, pepper, Greek seasoning, Italian seasoning, oregano, and salt. Stir well to distribute the flavors. Add the barley and liquids: Pour in the beef broth and tomato sauce, stirring everything together. Bring the soup to a gentle boil. Simmer: Once the soup starts boiling, reduce the heat to low and let it simmer for about 20-25 minutes or until the barley is tender. Adjust seasoning: Taste the soup and adjust the seasoning according to your preference. You can add more salt or pepper if needed. Serve: Once the barley is cooked and the vegetables are tender, remove the bay leaves. Ladle the Zucchini Barley Soup into bowls and serve hot. You can garnish with fresh herbs like parsley or a sprinkle of grated Parmesan cheese if desired. Enjoy this delicious and wholesome Zucchini Barley Soup with Yellow Squash and Tomatoes as a comforting meal on a chilly day or any time you crave a nourishing bowl of goodness. Thank you so much for supporting my site

Cheesy Meatball Rotini Bake Recipe Share Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter ! Savor the cozy comfort of our one-pot wonder, a delightful medley of flavors and simplicity in a single dish. This mouthwatering creation combines carefully selected ingredients to form a truly satisfying meal. And for added convenience, we've tailored this exceptional recipe for Once-A-Month Cooking, ensuring that the pleasure of enjoying this flavorful ensemble is just as effortless as it is delicious. Delight in a family-friendly feast with our kid-approved one-pot wonder. Bursting with flavors that children love, this dish is a harmonious blend of ingredients that even the pickiest eaters will enjoy. From the tender meatballs to the gooey melted cheese, every bite is a guaranteed hit. Plus, its easy preparation makes it a hassle-free option for busy parents. You Will Need For the Meatballs: 1 Package Italian Style Meatballs 1 tsp Garlic Parmesan 1/2 tsp Pepper 1 tsp Onion Powder 2 TBSP Oil For the Sauce: 2 15oz Cans Tomato Sauce 1 tsp Greek Oregano 1 tsp Italian Seasoning 1 TBSP Minced Garlic (in the jar) 1 Diced Medium Onion (sauteed) 3 cups Chicken or Turkey Broth 1/2 cup Grated Parmesan Cheese (for sauce) 1 Can Rotel (un-drained) For the Rotini Bake: 4 TBSP Oil (divided) 2 TBSP Butter 1 16oz Bag Rotini 1 Bag 32oz Homestyle Meatballs 2 Mozzarella Cheese Sticks 2 Cups Fiesta Cheese 1/2 cup Grated Parmesan Cheese (for topping) Fresh Basil and Chopped Cilantro (optional, for garnish) Thank you so much for supporting my site Pasta Dishes Parmesan, Garlic Butter Noodles Seafood Pasta Salad Deconstructed Lasagna Bacon Spaghetti Ham and Cheese Pasta Salad Cheesy Meatball Rotini Bake – a savory symphony of Italian-style meatballs, al dente rotini pasta, and a rich, aromatic tomato sauce. Topped with a melty layer of mozzarella and fiesta cheese, every bite is a delight of comfort and satisfaction. This recipe's versatility shines as it caters to both immediate gratification and efficient meal planning, making it an excellent choice for busy evenings or a flavorful addition to your Once-A-Month Cooking repertoire. How to make Cheesy Meatball Rotini Bake Oven Directions (instant pot directions below) Preheat your oven to 350°F (175°C). In a large skillet, heat 2 TBSP of oil and 2 TBSP of butter over medium heat. Dice the onions and sauté until they are almost translucent. If using fresh garlic, add it at this stage. If using jarred minced garlic, add it towards the end of sautéing and cook for 1-2 more minutes. In a mixing bowl, combine the Tomato Sauce, Greek oregano, Italian seasoning, sautéed onion, minced garlic, and 1/2 cup of grated parmesan cheese. Mix well to create the sauce. Add the Rotini to a 9x13 inch baking pan. Pour the sauce over the Rotini, ensuring that the noodles are well covered. Sprinkle half of the fiesta cheese over the sauce. In a separate bowl, mix together the Italian Style Meatballs, 2 TBSP of oil, Garlic Parmesan seasoning, pepper, and onion powder until the meatballs are coated. Gently press the seasoned meatballs into the pasta in the baking pan. You may not use all the meatballs; any extras can be stored in the freezer for future use. Cover the baking pan with foil and bake in the preheated oven for 45 minutes. After 45 minutes, remove the foil and stir the contents of the baking pan. Cut the mozzarella cheese sticks into bite-sized pieces and insert them into the spaces between the meatballs. Cover the pan again with foil and return it to the oven for an additional 15 minutes. Once the 15 minutes are up, remove the foil and sprinkle the remaining fiesta cheese and 1/2 cup of grated parmesan cheese over the top of the dish. Place the pan back into the oven, uncovered, and bake for an additional 5 minutes, or until the cheese is melted and bubbly. Remove from the oven and let it cool slightly before serving. Garnish with fresh basil and chopped cilantro, if desired. Enjoy your delicious Cheesy Meatball Rotini Bake! Thank you so much for supporting my site Once-A-Month Cooking (OAMC) or freezer meal preparation. For the Meatballs: Follow the steps for preparing the Italian Style Meatballs, seasoning, and coating them as mentioned in the original recipe. Instead of cooking the meatballs, place them on a baking sheet lined with parchment paper. Freeze them until they're firm. Once the meatballs are frozen, transfer them into a resealable freezer bag. Label the bag with the date and contents. These frozen meatballs can be stored for up to 2-3 months in the freezer For the Sauce: Prepare the sauce following the recipe's instructions, including sautéing the onions and preparing the sauce mixture. Allow the sauce to cool completely before freezing. For the Rotini Bake: Cook the Rotini pasta according to the package instructions until al dente. Drain and toss with a little oil to prevent sticking. Let the pasta cool completely. In a large mixing bowl, combine the cooled pasta and the prepared sauce mixture. Gently mix to ensure the pasta is coated. Assembling for Freezing: Grease a disposable aluminum or freezer-safe baking pan (9x13 inch) with a little oil or cooking spray. Layer the pasta and sauce mixture in the pan. Insert the frozen meatballs into the pasta mixture, evenly spacing them out. Sprinkle half of the fiesta cheese on top of the pasta. Cover the pan with a layer of plastic wrap, ensuring it's in direct contact with the surface of the food to prevent freezer burn. Cover the plastic-wrapped pan with aluminum foil to further protect the dish. Label the foil with the date and contents. Freezing: Place the prepared and wrapped baking pan in the freezer. It can be stored for up to 2-3 months. Cooking from Frozen: Preheat the oven to 350°F (175°C). Remove the plastic wrap and foil from the frozen dish. Cover the dish with fresh aluminum foil. Bake the frozen dish in the preheated oven for about 1.5 to 2 hours, until it's heated through and the meatballs are cooked. Remove the foil, add mozzarella cheese and grated Parmesan as in the original recipe, and bake for an additional 5-10 minutes until the cheese is melted and bubbly. Garnish with fresh basil and chopped cilantro before serving. By adapting this recipe for Once-A-Month Cooking, you can prepare a delicious meal that can be conveniently stored in the freezer and enjoyed whenever you need a quick and satisfying dinner. Thank you so much for supporting my site Instant Pot Cheesy Meatball Rotini Bake Turn on the Instant Pot to the "Sauté" mode. Add 2 TBSP of oil and sauté the diced onions until almost translucent. If using fresh garlic, add it now. If using jarred minced garlic, add it towards the end and sauté for 1-2 more minutes. In a mixing bowl, combine the Tomato Sauce, Greek oregano, Italian seasoning, sautéed onion, minced garlic, and 1/2 cup of grated parmesan cheese. Mix well to create the sauce. Add the Italian Style Meatballs, Garlic Parmesan seasoning, pepper, onion powder, and 2 TBSP of oil into the Instant Pot. Stir to coat the meatballs with the seasoning. Break the Rotini in half and layer them on top of the meatballs. Pour the sauce mixture over the Rotini, making sure the pasta is well covered. Close the Instant Pot lid and set the valve to the "Sealing" position. Cancel the "Sauté" mode and select the "Pressure Cook" or "Manual" mode. Set the timer for 6 minutes at high pressure. Once the cooking time is complete, perform a quick pressure release by carefully turning the valve to "Venting." Open the lid and gently stir the contents of the Instant Pot. Cut the mozzarella cheese sticks into bite-sized pieces and place them on top of the pasta. Sprinkle half of the fiesta cheese on top of the dish. Close the Instant Pot lid again and let it sit for a few minutes to allow the residual heat to melt the cheeses. Open the lid, sprinkle the remaining fiesta cheese and 1/2 cup of grated parmesan cheese on top. Garnish with fresh basil and chopped cilantro, if desired. Serve the cheesy meatball Rotini directly from the Instant Pot. Thank you so much for supporting my site

Little Smokies Mac and Cheese Share Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest ! This remarkable recipe harmonizes the comfort of impeccably cooked elbow macaroni with the robustness of Hillshire Farm Little Smokies, enveloped in a luxuriously creamy cheese sauce created from the exquisite fusion of Velveeta and Fiesta Shredded Cheese. Enhanced by the addition of rich heavy cream and artfully balanced with seasonings of salt and pepper, each mouthful offers a symphony of flavors that delight the senses. The result is a dish that effortlessly blends smokiness, creaminess, and gratifying taste, providing an unforgettable and pleasurable experience with every forkful. You Will Need 3 cups Elbow Macaroni 1 package (28 oz) Hillshire Farm Little Smokies 4 cups Water 1 mini block Velveeta Cheese (about 4 oz), cubed 1 1/2 cups Fiesta Shredded Cheese (or a blend of your favorite cheeses) 1 cup Heavy Cream 1 tsp Salt 1/4 tsp Pepper Notes: Salt and pepper to taste Thank you so much for supporting my site Other Recipes you might like Parmesan, Garlic Butter Noodles Seafood Pasta Salad Ham and Cheese Pasta Salad Penne Lasagna Bacon Spaghetti Instant Pot Directions Cooking the Macaroni and Smokies: Add the Elbow Macaroni and the entire package of Hillshire Farm Little Smokies to your Instant Pot. Pour in the 4 cups of water. Place the lid on the Instant Pot, ensuring that the valve is set to the "sealing" position. Select the "Pressure Cook" or "Manual" setting and set the timer for 12 minutes on high pressure. Once the cooking cycle is complete, perform a quick release of the pressure by carefully turning the valve to the "venting" position. Be cautious of the hot steam. Cheese Melting: Open the Instant Pot and add the cubed mini block of Velveeta Cheese and the Fiesta Shredded Cheese to the cooked macaroni and smokies. Stir well to combine, allowing the cheeses to melt and create a creamy base. Adding Creaminess: Pour in the heavy cream and sprinkle in the salt and pepper. Mix everything thoroughly to ensure the cheese sauce is well incorporated and creamy. Serve and Enjoy: Once the cheese is fully melted and the sauce is creamy, your Instant Pot Cheesy Smokies Mac and Cheese is ready to be enjoyed. Dish out the delicious cheesy mac and cheese into serving bowls. Garnish and Variations: For an extra touch, consider garnishing your mac and cheese with chopped fresh herbs, a drizzle of hot sauce, or even some crumbled crispy bacon. Feel free to experiment with different cheese blends or variations based on your preferences. This recipe provides a quick and comforting meal that combines the smoky flavor of Little Smokies with creamy and cheesy macaroni. Thank you so much for supporting my site Stove Top Directions Cooking the Macaroni and Smokies: Bring a large pot of water to a boil. Add a pinch of salt to the boiling water. Add the Elbow Macaroni to the boiling water and cook according to the package instructions until al dente. Drain the cooked macaroni and set aside. Preparing the Cheese Sauce: In a large pot or skillet over medium heat, add the cubed mini block of Velveeta Cheese and the Fiesta Shredded Cheese. Stir occasionally as the cheeses melt and combine into a creamy sauce. Adding Creaminess: Pour in the heavy cream and stir to combine. Sprinkle in the salt and pepper, continuing to stir until the sauce is smooth and well mixed. Combining Macaroni and Sauce: Gently add the cooked macaroni to the cheese sauce, using a spatula to fold them together. Carefully add the Hillshire Farm Little Smokies, distributing them evenly throughout the macaroni and cheese mixture. Heating and Serving: Continue to cook the mixture on low heat, stirring gently, until the smokies are heated through and the macaroni is well coated with the cheese sauce. Serve and Enjoy: Once the macaroni and cheese mixture is heated and well combined, it's ready to be served. Portion out the delicious and cheesy mac and cheese into serving bowls. Garnish and Variations: Consider adding a sprinkle of breadcrumbs for a crunchy topping, or chopped fresh herbs for added freshness and flavor. Thank you so much for supporting my site Here are some tips to make the Stovetop Cheesy Smokies Mac and Cheese even more delicious and enjoyable: Prep your ingredients: Before you start cooking, gather all your ingredients and equipment. This will help streamline the cooking process and prevent any last-minute rushes. Cheese Selection: While the recipe suggests using Fiesta Shredded Cheese, feel free to experiment with different cheese blends to suit your taste. Cheddar, Monterey Jack, or even a bit of Gouda can add interesting flavors. Cooking Elbow Macaroni: Cook the macaroni just until al dente. Overcooking can lead to mushy mac and cheese. Don't forget to add a pinch of salt to the boiling water for flavor. Velveeta and Shredded Cheese: Cube the Velveeta cheese into small pieces for faster melting. Stir the cheese continuously while it melts to avoid sticking to the bottom of the pot. Creaminess: Use heavy cream to achieve a rich and creamy texture. For a slightly lighter version, you can use half-and-half or whole milk, but the cream adds a luxurious touch. Seasoning: Taste the cheese sauce before adding additional salt. Velveeta and shredded cheese can be quite salty on their own, so adjust the salt accordingly. Little Smokies: If you prefer, you can sear the Little Smokies in a separate skillet before adding them to the mac and cheese. This step adds extra flavor and a slightly crispy texture to the smokies. Heating: Heat the mac and cheese mixture on low to medium-low heat to prevent the cheese from overheating and becoming too thick or grainy. Consistency: If the mac and cheese sauce becomes too thick, you can add a splash of milk or cream to achieve your desired consistency. Garnishes: Feel free to get creative with garnishes. Fresh chopped herbs like parsley or chives, a sprinkle of grated Parmesan, or even a drizzle of truffle oil can elevate the dish. Serving: Serve the mac and cheese while it's still hot for the best creamy texture. The cheese sauce can thicken as it cools. Leftovers: If you have leftovers, store them in an airtight container in the refrigerator. When reheating, add a splash of milk or cream while gently reheating on the stovetop to bring back the creamy consistency. Remember, cooking is all about experimentation and making adjustments to suit your preferences. Enjoy the process and the delicious outcome!

Authentic Chinese Beef and Broccoli Stir Fry Recipe Share Don’t forget to check out my Instagram account or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter ! Easy Beef and Broccoli Stir-Fry recipe. Quick, delicious, and perfect for a homemade Asian-inspired meal. Chinese restaurant quality at home, fast and simple. Ingredients: Add items below to your Walmart Cart. As a creator I earn from Purchases. 1 Pound Carniasada Meat 2 TBSP Oyster Sauce 2 TBSP Soy Sauce 3 tsp Baking Soda 2 TBSP Corn Starch 1 Large Onion cut in half and then quartered 3 times 3 Cups Broccoli Florets 1 tsp Minced Ginger 2 TBSP Minced Garlic 1 Cup Beef Broth 1 tsp Salt Thank you for supporting our site! Instant Pot How Do You Make Beef and Broccoli Stir-Fry Homemade? Instructions: Prepare the Meat: Place Carne Asada meat in a bowl. Add 3 teaspoons of baking soda, mix well. Cover with plastic wrap and let it sit for 30 minutes. Rinse and Pat Dry: After 30 minutes, rinse the meat well to remove the baking soda. Pat the meat dry with paper towels. Steam Onion and Broccoli: Steam the halved and quartered onion, along with the broccoli florets. Place them in a steamer basket on a trivet inside the Instant Pot. Add 1 cup of water, press the steam button for 1 minute (instant release). Remove the steamed vegetables from the Instant Pot and set them aside. Sauté the Meat: Empty the water from the Instant Pot and turn on the sauté function. Place the meat in the pot, along with minced ginger, minced garlic, salt, oyster sauce, and soy sauce. Stir until the meat is cooked through. Add Corn Starch: Add corn starch to the cooked meat and mix well. Introduce Beef Broth: Pour in the beef broth and stir until the mixture thickens. Combine with Vegetables: Add the steamed broccoli and onion to the pot. Mix everything well to combine the flavors. Serve: Serve the Beef and Broccoli Stir-Fry over rice or noodles. Enjoy your delicious homemade Beef and Broccoli Stir-Fry! Thank you for supporting our site! Stove Top How Do You Make Beef and Broccoli Stir-Fry Homemade? Instructions: Prepare the Meat: In a bowl, combine Carne Asada meat with 3 teaspoons of baking soda. Mix well and let it sit for 30 minutes. After 30 minutes, rinse the meat thoroughly and pat it dry. Steam Onion and Broccoli: Steam the halved and quartered onion, along with the broccoli florets, until they are slightly tender. Set aside. Stir-Fry the Meat: Heat 2 tablespoons of cooking oil in a large skillet or wok over medium-high heat. Add the sliced meat, minced ginger, minced garlic, salt, oyster sauce, and soy sauce to the skillet. Stir-fry until the meat is cooked through and browned. Add Corn Starch: Sprinkle corn starch over the cooked meat and stir to coat evenly. Pour in Beef Broth: Add the beef broth to the skillet and continue stirring until the sauce thickens. Combine with Vegetables: Add the steamed broccoli and onion to the skillet. Stir well to coat the vegetables with the sauce. Serve: Serve the Beef and Broccoli Stir-Fry over rice or noodles. Enjoy your delicious homemade Beef and Broccoli Stir-Fry made on the stovetop! Thank you for supporting our site! Beef and Broccoli Stir-Fry: Storage and Tips Storage Tips: Refrigeration: Store any leftover Beef and Broccoli Stir-Fry in an airtight container in the refrigerator for up to 2-3 days. Separate Containers: If possible, store the cooked rice or noodles separately from the stir-fry to maintain their individual textures. Freezing: While the beef and vegetables may freeze well, the texture of the broccoli may change upon thawing. If freezing, consider blanching the broccoli before adding it to the stir-fry. Portion Control: If you plan to freeze portions, divide the stir-fry into individual servings before freezing for easier thawing and reheating. Reheating Tips: Microwave: Reheat individual portions in the microwave at 50% power to avoid overcooking and maintain the dish's quality. Stovetop: Reheat larger portions on the stovetop over medium heat. Add a splash of water or additional broth to prevent the dish from drying out. Freshen with Sauce: If the dish appears dry after reheating, add a small amount of soy sauce or beef broth while reheating to refresh the flavors. General Tips: Prep Ahead: You can marinate the meat and steam the vegetables in advance to save time when preparing the stir-fry. Vegetable Options: Feel free to customize the vegetable selection based on what's available or your preferences. Snow peas, bell peppers, or mushrooms make excellent additions. Adjust Seasoning: Taste the stir-fry before serving and adjust the seasoning if needed. You can add a bit more soy sauce, salt, or a splash of broth to achieve the desired flavor balance. Join Us for the latest updates: Facebook Pinterest YouTube Instagram LinkedIn Twitter

The Best Quick and Easy low Carb Keto Tacos Recipe Our easy keto taco recipe is both simple and kid-friendly, adding to our growing collection of quick keto ground beef dishes. These are the best low-carb tacos! Share Ingredients: Add items below to your Walmart Cart. As a creator I earn from Purchases. Full handful of Cheddar Cheese Mission Foods Carb Balance Flour Tortillas Butter Keto Taco Meat (recipe below) Shredded Lettuce Taco Bell's Mild Sauce Sour Cream Keto Hamburger Taco Meat: 2 pounds Hamburger 1 1/2 teaspoons Fiesta Extra Fancy Taco Seasoning 1 1/2 teaspoons Salt 1 1/2 teaspoons Pepper Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter ! Thank you so much for supporting my site! Instructions Boil the Hamburger: Place the hamburger in a pot and add enough water to cover it. Use a Hamburger Chopper to cut the meat into very small pieces. Continue chopping until the meat is in small, uniform pieces. Drain and Transfer: When the Keto Taco Hamburger is almost done but still slightly pink, drain it well. Transfer to Skillet: Transfer the chopped taco meat to a skillet. Season the Meat: Season the meat with Fiesta Extra Fancy Taco Seasoning, salt, and pepper. Continue Chopping and Mixing: Use the Hamburger Chopper to continue cutting the meat into small pieces while mixing in the seasonings. Keep chopping and mixing until the seasonings are completely combined with the taco meat. Cook Until Done: Cook the taco meat in the skillet until it's fully done and has absorbed the flavors of the seasoning. If the mixture appears dry, you can add a little water and simmer for a few more minutes to enhance the flavors. Taco Assembly: Prepare Cheese Crust: In a non-stick skillet, spread a full handful of Cheddar cheese, forming it into a circle. Butter one side of a Mission Carb Balance Tortilla and lay it over the cheese (butter side up). Flip the Cheese: After about 40 seconds, carefully flip the tortilla, ensuring the cheese stays intact. It's okay if the cheese gets crispy. Add Keto Hamburger Taco Meat: Use a handful of the prepared Keto Hamburger Taco Meat, placing it in a circle over the cheese (about 1/2 cup). Add shredded lettuce and another 2 or 3 pinches of cheese. Fold and Cook: Gently fold one side over and let it sit for about 1.5 minutes. Place your fingers on the top of the opening, and with a spatula, flip the taco. If fillings fall out, scoop them back in. Brown Both Sides: Continue to flip and let the taco get browned on both sides. Scoop filling back into the tortilla each time you flip. Garnish: Garnish with sour cream and Taco Bell's Mild Sauce. Enjoy your delicious Quick and Easy Keto Tacos! Explore Whatnot- Free giveaways, and up to $200 in free credits just for signing up! What will you win today? Thank you so much for supporting my site! Keto Taco Variations Chicken Avocado Keto Tacos: Replace hamburger with shredded cooked chicken. Add sliced avocado and a sprinkle of cilantro. Spicy Shrimp Keto Tacos: Replace hamburger with cooked spicy shrimp. Add diced tomatoes, jalapeños, and a squeeze of lime. Cauliflower Rice and Beef Keto Tacos: Mix cauliflower rice with seasoned ground beef. Top with cheese, lettuce, and sour cream. Buffalo Cauliflower Keto Tacos: Roast cauliflower in buffalo sauce. Use this buffalo cauliflower as the taco filling and add blue cheese crumbles. Vegetarian Keto Tacos: Use a mix of sautéed mushrooms, bell peppers, and onions as the filling. Add keto-friendly cheese and sour cream. Keto Fish Tacos: Use grilled or baked white fish (like cod or tilapia) as the filling. Top with shredded cabbage, lime, and cilantro. Zucchini Boat Keto Tacos: Scoop out the center of zucchinis and stuff with seasoned ground beef. Bake until zucchinis are tender and top with cheese. Egg and Bacon Keto Breakfast Tacos: Scramble eggs with crispy bacon. Fill the taco with the egg and bacon mixture, and top with cheese. Mushroom and Spinach Keto Tacos: Sauté mushrooms and spinach with garlic for a flavorful vegetarian option. Add cheese and sour cream. Lettuce Wrap Keto Tacos: Skip the tortilla and use large lettuce leaves as wraps. Fill with your favorite keto taco ingredients. Thank you so much for supporting my site! Keto Taco Tips Prep Ahead: Prepare the Keto Taco Meat in advance and store it in the refrigerator. This will save time when assembling tacos during busy days. Use Fresh Ingredients: Opt for fresh, high-quality ingredients like crisp lettuce, ripe avocados, and flavorful cheeses for the best taste. Choose Quality Tortillas: Look for low-carb tortillas that fit your keto diet. Mission Foods Carb Balance Flour Tortillas are a good choice. Customize Toppings: Experiment with different keto-friendly toppings. Try adding sliced avocados, jalapeños, diced tomatoes, or even pickled onions for extra flavor and texture. Get Creative with Cheese: Explore various keto-friendly cheeses such as pepper jack, goat cheese, or feta to add unique flavors to your tacos. Add Fresh Herbs: Incorporate fresh herbs like cilantro or parsley to enhance the overall freshness of the tacos. Include Low-Carb Salsas: Look for or prepare keto-friendly salsas with ingredients like tomatoes, onions, jalapeños, and lime juice to add a zesty kick. Watch Portion Sizes: Pay attention to portion sizes, especially when using higher-calorie ingredients like cheese and sour cream, to stay within your keto macros. Experiment with Sauces: Besides Taco Bell's Mild Sauce, try other keto-friendly hot sauces or make your own spicy mayo for added heat. Serve with a Side: Pair your keto tacos with a side of cauliflower rice or a fresh green salad to make a complete and satisfying meal. Keep Tacos Warm: Warm your tortillas just before serving to enhance their flavor and texture. You can do this in a dry skillet or in the oven for a short time. Enjoy Freshly Made: Tacos are best when served immediately after assembly. Enjoy them while the cheese is melty and the ingredients are still warm. Join Us for the latest updates: Facebook Pinterest YouTube Instagram LinkedIn Twitter

huevos rancheros Share Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest ! Indulge in a mouthwatering culinary adventure with our Ranchero Huevos, a delightful fusion of flavors and textures that will transport your taste buds straight to a fiesta of taste! This sensational dish combines perfectly cooked potatoes, velvety avocados, and three sumptuous fried eggs, all generously smothered in a zesty salsa that ignites your senses. You Will Need 3 sm/med red potatoes 3 eggs 2 TBSP Oil 4 TBSP Butter ( divided ) 1 small/med yellow onion 1 1/2 Cup Thick and Chunky Salsa 1 to 1/2 Avocado (sliced) Jalapenos Shredded Cheese 1 Tortilla Salt and Pepper to taste Thank you so much for supporting my site Huevos Rancheros, the ultimate anytime-of-the-day meal that promises to delight your taste buds from sunrise to sunset! This classic Mexican dish is a culinary masterpiece, boasting a harmonious blend of flavors and textures that make it the perfect choice for breakfast, brunch, lunch, or even a hearty dinner. Breakfast Recipes Western Omelets Strawberry Crepes Perfect Fried Potatoes Every Time Asparagus Omelet Copycat Waffle House Cheese and Eggs Directions Butter Both sides of tortilla and brown both sides in a skillet. Add 2 TBSP oil and 2 Tbsp Butter to the same pan. Cut red potatoes in circles and fry both sides Salt and pepper both sides of your potatoes. Move to a paper towel when done to remove excess oil. Drain oil and wipe pan with a paper towel. Next Sautee your onions. You can do both together but I didn't. Add your favorite thick and chunky salsa to the pan, wait till bubbly and add your eggs. Note: I don't like sunny side up eggs, so I placed a lid on till they were the way I wanted them, but my son loves them so I would do them without the lid for him. It's just your preference. Lay tortilla on a plate, and place potatoes around the edges (as pictured) Thank you so much for supporting my site Place eggs and salsa into the center of your tortilla. (Save enough salsa to add to the top) Slice Avocado and line on top of potatoes along with Jalapenos, (if you cooked your onions separate, group in the upper part of the tortilla spreading them out a little. ) Sprinkle with cheese . Place in the microwave for 30 to 40 seconds to melt cheese and heat avocado . Serve hot and Enjoy!~ Ranchero Huevos is a dish with Mexican origins, typically featuring eggs served with a spicy tomato-based sauce. While the basic concept remains the same, there can be variations in ingredients and preparation. Here are some different types of Ranchero Huevos you might come across: Classic Ranchero Huevos: This version features fried or poached eggs served on a bed of sautéed potatoes, topped with a spicy tomato and chili pepper sauce, and garnished with cilantro and queso fresco. Huevos Rancheros with Refried Beans: This variation adds a layer of creamy refried beans to the plate alongside the eggs and is often served with warm tortillas on the side. Huevos Divorciados: "Divorced eggs" are two eggs served side by side, each with a different sauce—one red (spicy tomato-based) and the other green (made with tomatillos and green chilies). Breakfast Burrito Ranchero: This version wraps the Ranchero Huevos in a flour tortilla with additional ingredients such as avocado, cheese, and sometimes rice or beans. Ranchero Huevos with Chorizo: This variation adds crumbled Mexican chorizo sausage to the tomato sauce for an extra burst of flavor and spice. Ranchero Huevos with Guacamole: Instead of plain avocado slices, this version incorporates guacamole as a topping for the eggs. Baked Ranchero Huevos: Eggs are baked in the spicy tomato sauce, creating a one-pan dish that's perfect for feeding a crowd. Ranchero Huevos Benedict: A creative twist that replaces the traditional English muffin in Eggs Benedict with cornbread or a tortilla, topped with poached eggs and the spicy sauce. Vegetarian Ranchero Huevos: This version omits the meat and adds additional veggies like bell peppers, corn, or zucchini to the sauce or as a side. Remember that the specific ingredients and preparation can vary depending on regional and personal preferences. Whether you like it spicy, mild, with meat or vegetarian, Ranchero Huevos offers a delicious and versatile dish to suit a variety of tastes. Thank you so much for supporting my site

Old Fashion Turkey Gravy From Scratch. Share Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter ! This foolproof gravy is super simple with Devine flavor. This gravy is made from pan juices (Turkey Drippings) and goes great with Roasted Turkey and Loaded Mashed Potatoes . This year I had a hard time choosing if I wanted to dip my turkey in gravy, or use homemade Cranberry sauce over my turkey. They both won, and I did both, it's THAT good! You Will Need 4 tablespoons oil 4 tablespoons flour 3 cups reserved turkey drippings 1/2 teaspoon salt 1/2 teaspoon pepper Thank you so much for supporting my site Other Recipes You might Like Oven Roasted Brined Turkey Old Fashion Stuffed Turkey Turkey Broth/Stock The Best Turkey Pot Pie recipe Left Over Turkey Omelet Turkey Gravy From Scratch Step-by-Step Instructions Prepare the Roux: Place a medium saucepan on the stove over medium heat. Add the 4 tablespoons of oil and 4 tablespoons of flour to the saucepan. Stir well to combine, creating a paste. Continue stirring constantly to prevent burning. You can adjust the heat as needed. Brown the Roux: Keep stirring the paste until it reaches a light golden brown color. If you prefer a darker gravy, you can continue to stir until you achieve your desired shade. Be patient during this step; it's essential to develop a rich flavor. Incorporate the Turkey Drippings: Once the roux has reached your preferred color, carefully pour in the 3 cups of reserved turkey drippings. Be cautious, as it might bubble up initially. Stir continuously to combine the roux with the drippings. Thicken the Gravy: Maintain medium heat and stir the mixture consistently until it reaches your desired thickness. If the gravy becomes too thick, you can add more turkey drippings or water to achieve the desired consistency. Season to Perfection: Add the 1/2 teaspoon of salt and 1/2 teaspoon of pepper to the gravy. Stir well to evenly distribute the seasonings. Taste and adjust the salt and pepper if necessary. Serve: Your homemade turkey gravy is now ready to be served. Pour it over mashed potatoes, slices of turkey, or any other dish you prefer. Enjoy your flavorful homemade gravy! This homemade turkey gravy will elevate your meal, adding a burst of flavor to your Meal. Adjust the thickness and seasoning to your liking, and your family or guest will be impressed! Thank you so much for supporting my site Now, if you're just starting out in the kitchen, I have some great beginner tips crafting your very own homemade gravy might feel a tad daunting. Fear not! With some good old-fashioned practice and these down-home tips, you'll soon be a pro at whipping up delicious gravy from scratch. Gather Your Ingredients and Equipment: Before you start, ensure you have all the ingredients and equipment ready. For basic gravy, you'll need fat (like pan drippings or butter), flour, liquid (broth or drippings), and seasonings. Use Quality Drippings: If you're making gravy from meat drippings, make sure they are well-seasoned and flavorful. Skim off any excess fat, leaving behind the flavorful juices. Make a Smooth Roux: The roux (a mixture of fat and flour) is the foundation of gravy. Cook it until it's a pale golden color to eliminate the raw flour taste. Stir constantly to avoid lumps. Use a Whisk: A whisk is your best friend when making gravy. It helps incorporate the roux and liquid smoothly and prevents lumps. Gradually Add Liquid: Pour the liquid (drippings or broth) into the roux slowly and steadily, whisking continuously. This prevents lumps and helps you control the thickness of the gravy. Adjust Consistency: If your gravy is too thick, add more liquid a little at a time. If it's too thin, mix a slurry of flour and cold water (or other liquid) and whisk it in. Continue to cook and whisk until the gravy thickens. Season Well: Taste your gravy and season it with salt, pepper, and any other desired seasonings like herbs or a splash of wine. Remember that flavors concentrate as gravy simmers, so don't over-season initially. Strain if Needed: If you want perfectly smooth gravy, strain it through a fine-mesh sieve or cheesecloth to remove any lumps or impurities. Keep it Warm: Gravy can be made ahead and kept warm on low heat or in a warm oven (around 200°F or 93°C) until serving. Stir occasionally to prevent a skin from forming. Practice Makes Perfect: Don't be discouraged if your first attempt isn't perfect. Gravy-making improves with practice. Adjustments in seasoning and consistency may be necessary, and that's okay. Experiment with Flavors: Once you're comfortable with the basics, don't hesitate to experiment. Add herbs, spices, wine, or even a splash of cream for unique flavors. Enjoy the Process: Making gravy can be a fun and rewarding part of cooking. Enjoy the aroma and the satisfaction of creating a delicious sauce from scratch. Remember, practice is key when it comes to making gravy. As you become more experienced, you'll develop a better sense of how to balance flavors and achieve the perfect consistency. Happy cooking! Thank you so much for supporting my site Gravy Variations Mushroom Gravy: Sauté sliced mushrooms in butter until they're browned and tender, then add them to your gravy for a rich and earthy flavor. Giblet Gravy: Add finely chopped giblets (heart, liver, and gizzard) that have been cooked until tender in your gravy for a classic Thanksgiving twist. Onion Gravy: Caramelize finely chopped onions in butter until they're sweet and golden brown, then add them to your gravy for a sweet and savory touch. Herb-Infused Gravy: Add fresh or dried herbs like thyme, rosemary, or sage to your gravy for a fragrant and aromatic twist. Red Wine Gravy: Deglaze your pan with red wine before adding the drippings and flour. Simmer until the alcohol evaporates, and the wine reduces slightly for a deeper, more complex flavor. Creamy Gravy: Stir in a splash of heavy cream or milk for a creamy and luscious texture. Spicy Gravy: Add a pinch of cayenne pepper, paprika, or hot sauce for a spicy kick. Vegetable Gravy: Substitute vegetable broth and vegetable oil for a vegetarian or vegan version. You can also add sautéed vegetables like carrots, celery, and bell peppers for added flavor. Bacon Gravy: Crisp up some bacon pieces, remove them from the pan, and then use the bacon fat to make your roux. Sprinkle the crispy bacon bits into the gravy before serving. Caramelized Garlic Gravy: Roast whole garlic cloves until soft and caramelized, then blend them into your gravy for a rich, garlicky flavor. Feel free to experiment with these variations to suit your taste and the occasion. Gravy is versatile and can be customized to complement a wide range of dishes.

Chicken Stock, Chicken Broth, and Bone Broth: Unveiling the Distinctions and How They Elevate Your Cozy Kitchen Adventures Chicken Stock, broth, and bone broth might initially seem quite similar, but these three liquid bases play distinct roles in enhancing the flavor and nutrition of your dishes. Whether you're a seasoned home cook or an enthusiastic chef in your cozy kitchen, understanding the differences between these kitchen staples and their various uses can add a touch of warmth and flavor to your home-cooked meals. In this article, we'll explore the nuances of stock, broth , and bone broth, uncovering their unique characteristics and how they can improve your kitchen creations. All About Broth (This) How To Make Turkey Broth How To Make Chicken Broth Chicken Noodle Soup Cheeseburger Soup Gravy Hamburger, Sausage, Cabbage Soup Hamburger Soup Hot and Sour Soup Stock: A Fundamental Flavor Base for Homemade Goodness Stock serves as the essential foundation for countless recipes, bringing homemade goodness to your kitchen. It's typically crafted by simmering bones (usually from poultry, beef, or fish), vegetables, and aromatic elements like onions, carrots, and celery in water. The primary distinction between stock and broth lies in cooking time; stocks simmer for an extended duration, up to 8 hours or more, to extract the maximum flavor from the bones. Uses: Stock is frequently used as a base for soups , sauces , and stews. Its neutral and concentrated taste allows it to seamlessly blend with other components while offering a profound, savory undertone. Classic dishes such as French onion soup and beef bourguignon showcase the importance of a meticulously prepared stock in enhancing their rich flavors. Broth: The Highly Adaptable Elixir of Comfort Broth is perhaps the most adaptable among the three liquids, bringing comfort to your home-cooked creations. It's created by simmering meat (usually with bones) and vegetables in water, often for a shorter period than stock, typically around 1-2 hours. Broth is recognized for its light, flavorful profile and its capacity to serve as a standalone soup. Uses: Broth is ideal for crafting comforting soups, such as chicken noodle soup, minestrone, or miso soup. It can also be used for cooking grains like rice or quinoa, infusing them with a subtle, savory flavor. Furthermore, broth can be relished on its own as a warming, nourishing beverage. Thank you so much for supporting my site Bone broth has gained popularity in recent years, not just for its delectable taste but also for its reputed health advantages. Bone broth is prepared by simmering bones (typically from beef, chicken, or turkey) along with vegetables and herbs for an extended period, typically 24-48 hours or more. This extended cooking time not only extracts flavor but also collagen and essential minerals from the bones. Uses: Bone broth is praised for its potential health benefits, such as promoting joint health, supporting gut well-being, and enhancing skin radiance. In the kitchen, it contributes depth and richness to a variety of dishes. Utilize it as a base for hearty soups, as a braising liquid for meats, or as a flavorful substitute for water when preparing grains like quinoa or farro. Bone broth can also be sipped on its own as a nourishing beverage. Now that we've explored the distinctions between these liquid bases, it's essential to understand how they can elevate your kitchen creations: Flavor Enhancement: Stocks provide a robust foundation of flavor for sauces, soups, and stews, infusing your homely kitchen creations with a touch of homemade goodness. Broths bring warmth and a light savory taste to your dishes, while bone broth adds richness and depth. Nutritional Boost: Bone broth, in particular, is known for its collagen content, which can support joint health and improve the texture of your homemade sauces and soups. All three liquids offer vital nutrients and can be a heartwarming alternative to store-bought, sodium-heavy broths. Versatility: Broths are the most versatile, perfect for both standalone soups and enhancing other homely dishes. Stocks are your secret weapon for developing intricate flavors, and bone broth adds a homely touch of richness and nutrition. Stock, broth, and bone broth are essential ingredients in the world of cozy home cooking, each with its unique characteristics and applications. By comprehending these distinctions and incorporating them into your kitchen repertoire, you can enhance the flavor, nutrition, and warmth of your dishes, turning everyday meals into heartwarming kitchen creations. So, the next time you step into your cozy kitchen, don't underestimate the power of these liquid elixirs to elevate your everyday home cooking experience Thank you so much for supporting my site Simmering Secrets: Unveiling the Cooking Times for Stock, Broth, and Bone Broth Stock: Stock is typically simmered for a longer time compared to broth and bone broth, often ranging from 4 to 8 hours or more. For poultry or fish stock, a shorter cooking time (around 4-6 hours) is usually sufficient. Beef or veal stock may require a longer simmering time, sometimes up to 8 hours or overnight, to extract maximum flavor and gelatin from the bones. Broth: Broth is typically cooked for a shorter duration compared to stock, usually around 1 to 2 hours. The shorter cooking time results in a lighter and less intense flavor compared to stock. Bone Broth: Bone broth is known for its extended cooking time, often simmered for 24 to 48 hours or even longer. The prolonged cooking allows for the extraction of collagen, minerals, and nutrients from the bones, contributing to its potential health benefits. Thank you so much for supporting my site FAQs about Stock, Broth, and Bone Broth: What is the difference between stock, broth, and bone broth? Stock is made by simmering bones (often with meat), vegetables, and aromatics, primarily for flavor extraction. Broth is similar to stock but is made by simmering meat (with or without bones), vegetables, and aromatics and is generally lighter in flavor. Bone broth is made by simmering bones (often for a longer time) to extract nutrients, collagen, and minerals in addition to flavor. Can I use stock and broth interchangeably in recipes? While they have some similarities, stock and broth have distinct flavors. You can use them interchangeably in many recipes, but keep in mind that stock tends to provide a richer and deeper flavor, while broth is lighter. What are the health benefits of bone broth? Bone broth is touted for its potential health benefits, including joint health support, improved gut health, and skin nourishment, thanks to its collagen and nutrient content. Can I drink bone broth on its own? Yes, bone broth can be consumed as a warm and nourishing beverage by itself. Many people enjoy sipping it for its flavor and potential health benefits. Thank you so much for supporting my site How long can I store homemade stock, broth, or bone broth? When properly refrigerated, homemade stock, broth, or bone broth can typically be stored for up to 4-5 days. For longer storage, freezing in airtight containers is recommended, where they can be kept for several months. Are there vegetarian or vegan alternatives to stock and broth? Yes, you can make vegetable stock or broth by simmering vegetables, herbs, and spices in water. It's a flavorful alternative for those who prefer not to use animal-based products. What are some common uses for stock, broth, and bone broth in cooking? Stock is often used as a base for soups, sauces, and stews. Broth is versatile and can be used in soups, sauces, and even for cooking grains like rice. Bone broth can be used similarly to stock and is especially popular for its potential health benefits. Can I make stock, broth, or bone broth in a slow cooker or Instant Pot? Yes, all three can be made in slow cookers or Instant Pots. These appliances can be convenient for longer simmering times, like those needed for bone broth. Are there any culinary secrets to making the best stock, broth, or bone broth? Using high-quality ingredients, simmering for an adequate amount of time, and skimming impurities off the surface during cooking can help create flavorful and clear stocks and broths. Can I adjust the flavors of stock, broth, or bone broth to suit different recipes? Yes, you can customize the flavor by adding various herbs, spices, and vegetables to match the specific dish you're preparing. What is the difference between Chicken Stock and and Chicken Broth? Chicken broth and chicken stock are similar but not exactly the same. They have some differences in terms of ingredients and preparation, which can affect their flavor and uses: Ingredients: Chicken Broth: Chicken broth is typically made by simmering chicken meat and sometimes bones, along with vegetables, herbs, and seasonings, in water. It's lighter in flavor and has a milder chicken taste. Chicken Stock: Chicken stock is made by simmering chicken bones (with or without meat), along with vegetables, herbs, and seasonings, in water. It's richer and more intensely flavored due to the inclusion of bones. Cooking Time: Chicken Broth: Broth is usually cooked for a shorter duration, around 1 to 2 hours. Chicken Stock: Stock is simmered for a longer time, often up to 4-6 hours or more, to extract maximum flavor and gelatin from the bones. Flavor and Use: Chicken Broth: Chicken broth is lighter and more versatile. It's often used as a base for various soups, as a cooking liquid for rice or pasta, and for adding flavor to dishes without overwhelming them. Chicken Stock: Chicken stock is richer and has a more pronounced chicken flavor. It's commonly used in recipes where a deeper, more savory taste is desired, such as for making gravies, sauces, and stews. Many people use the terms "chicken broth" and "chicken stock" interchangeably, and the choice between the two often depends on personal preference and the specific recipe. If you want a milder, lighter flavor, chicken broth is a good choice. If you're looking for a more intense and robust chicken flavor, then chicken stock may be the preferred option.

Cheesy vegetable au gratin Share Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter ! Enjoy a comforting dish of creamy vegetables and melted cheese, where a velvety blend of cream cheese, milk, and Parmesan forms the base. A medley of vibrant vegetables, including sweet corn, mixed vegetables, and tender broccoli, create a harmonious mix. Topped with golden, melted cheddar cheese, the casserole is a delightful balance of creamy and crunchy textures, perfect as a main or side dish. You Will Need 3 TBSP Butter 1 Package Cream Cheese 1 Cup Milk 1/2 Cup Parmesan Cheese 1/2 tsp Salt (adjust to taste) 1/2 tsp Pepper (adjust to taste) 1 12oz Bag Frozen Corn (or canned) 1 12oz Bag Mixed Vegetables (carrots, green beans, peas, corn) 1 Heaping Cup Broccoli, Cut into Bite-Sized Pieces 1 Cup Cheddar Cheese, Divided Optional Enhancements: Herbs and Seasonings (garlic powder, onion powder, dried thyme, parsley, basil, chives) Fresh Garden Vegetables (corn, green beans, peas) Breadcrumb Topping (breadcrumbs, melted butter, salt) Cooked Protein (chicken, turkey, bacon) Alternate Cheeses (Gruyère, Monterey Jack) Creamy Base Variations (half-and-half, milk and heavy cream) Thank you so much for supporting my site Side Dish Recipes Southern Kicked-up Green Beans Bacon and onion Collard Greens Calabacitas Summer Squash Dressing Parmesan Buttery, Garlic Potatoes How to make Cheesy Vegetable Au Gratin Preheat your oven to 375°F (190°C). In a large skillet or saucepan, melt the butter over medium heat. Add the cream cheese and whisk until smooth and well combined. Gradually pour in the milk while continuing to whisk, creating a creamy base. Allow the mixture to simmer gently for a few minutes, ensuring it doesn't boil. Stir in the Parmesan cheese, salt, and pepper, adjusting the seasoning to your preference. If you're adding herbs and seasonings, now is the time to incorporate them. Add the frozen corn and mixed vegetables to the creamy mixture. If using fresh vegetables, lightly sauté or roast them beforehand to enhance their flavor and texture. Add the broccoli to the skillet, stirring to coat it with the creamy mixture. If you're incorporating a protein (chicken, turkey, bacon), layer it over the vegetables. Sprinkle half of the cheddar cheese over the vegetable mixture. If using alternate cheeses, now is the time to add them. Transfer the mixture to a baking dish, spreading it out evenly. Top the casserole with the remaining cheddar cheese or a blend of cheeses. If you're adding a breadcrumb topping, mix breadcrumbs with melted butter and a pinch of salt, then sprinkle the mixture evenly over the cheese layer. Bake in the preheated oven for about 20-25 minutes, or until the casserole is bubbly, the cheese is melted and golden brown, and the vegetables are tender. Once baked, remove the casserole from the oven and allow it to cool slightly before serving. Serve the creamy vegetable and cheese casserole as a satisfying side dish or as main course. Enjoy the flavors and textures you've enhanced to create a delightful and comforting dish. Thank you so much for supporting my site Cheesy Vegetable Au Gratin Variations Mexican Twist: Add a can of diced green chilies and a dash of cumin to the creamy base. Replace cheddar with pepper jack cheese and garnish with chopped cilantro before serving. Mediterranean Delight: Infuse Mediterranean flavors by adding sun-dried tomatoes, Kalamata olives, and a sprinkle of dried oregano. Substitute Parmesan with feta cheese and finish with a drizzle of olive oil. Asian Fusion: Introduce an Asian flair by mixing in cooked edamame, sliced water chestnuts, and a splash of soy sauce. Swap cheddar for a mild white cheese and garnish with toasted sesame seeds. Herb Garden: Enhance the dish with an array of fresh herbs like basil, thyme, and rosemary. Add a layer of thinly sliced tomatoes before baking for an extra burst of freshness. Smoky Sensation: Incorporate smoked paprika and a touch of liquid smoke into the creamy base for a rich smoky flavor. Use smoked Gouda cheese instead of cheddar and finish with crispy bacon crumbles. Grainy Goodness: Mix in cooked quinoa or farro for added texture and nutrition. Top the casserole with a mixture of panko breadcrumbs, grated Parmesan, and melted butter for a hearty crust. Vegan Adaptation: Create a vegan version by using dairy-free cream cheese, plant-based milk, and vegan cheese. Load up on a colorful array of vegetables, like bell peppers, zucchini, and spinach. Southwestern Heat: Spice things up by adding diced jalapenos or a sprinkle of chipotle powder to the creamy mixture. Garnish with chopped fresh cilantro and a squeeze of lime juice. Italian Garden: Incorporate roasted red bell peppers, artichoke hearts, and sautéed spinach. Swap out cheddar for a blend of mozzarella and provolone cheeses, and sprinkle with toasted pine nuts. Rustic Farmer's Touch: Use diced potatoes and sweet potatoes alongside the vegetables for a hearty twist. Add grated Gruyère cheese for a nutty, savory flavor profile. Feel free to mix and match these variations to suit your taste preferences and create exciting new flavors with this versatile recipe as your base.

Instant Pot and Crock pot Pork Chili Share You Will Need: 2 pounds pork cut into large chunks- a little bigger than Bite-Size 2 TBS Oil (I used vegetable oil) 1/2 cup Beef Broth 1 Can Red Chili Beans(drained not rinsed) 1 Medium/large Onion (diced) 1 Can Seasoned Pinto Beans (drained not rinsed) Margaret Holmes 2 TBS Minced Garlic 1 TBS Onion Powder 1 29 oz can Tomato Sauce 1 TSP Brown Sugar 4 TBS Chili Powder 2 tsp Salt 1/2 tsp Cumin 1 TBS Paprika 2 Cans Diced Tomatoes 15oz (1 reg) (1 fire-roasted) 16oz can 2 TBS chopped Jalapeno~ 1 Cup Fiesta Cheese Additional Toppings- (optional) Shredded cheese. Sliced avocado. Shredded lettuce. Sliced olives. Chopped tomatoes. Guacamole Crushed tortilla chips. Salsa (extra-spicy!) Pork Chili Instant Pot Directions: 1. Start by cutting your pork into chunks, a little bigger than bite-sized pieces. 2. Add Pork to instant pot and add oil, minced garlic, salt, onion powder, cumin, Paprika, mix well and turn the saute on. 3. Brown Pork when pork is halfway browned add the onion, Saute for 3 to 4 min until the onion is covered in the seasonings. 4. Add Tomato Sauce, scraping the bottom as you stir. 5. Add brown sugar, chili powder, diced tomatoes, drained chili beans, seasoned pinto beans, beef broth, and Jalapeno's~ then mix well. 6. Place your lid on, make sure you are on sealing and not venting 7. Set timer for 11 min (manual high pressure OR pressure cook) Instant Release 8. When your pressure valve goes down, open your lid, add cheese. Stir and ENJOY~ Serve with Tortilla Chips and toppings of your choice. Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest ! Pork Chili Crock Pot Directions: 1. Start by cutting your pork into chunks, a little bigger than bite-sized pieces. 2. Add Pork to Skillet to brown along with oil. minced garlic, salt, onion powder, cumin, Paprika, mix well and turn the heat to medium. 3. Brown Pork, when pork is halfway browned add the onion, Saute for 3 to 4 min until the onion is covered in the seasonings. 4. Add pork and onion to your crock pot and add Tomato Sauce , brown sugar, chili powder, diced tomatoes, drained chili beans, seasoned pinto beans, beef broth, and Jalapeno's~ then mix well. 6. Place your lid on and cook 4 hours on high and 6 to 8 hours on low, When done add cheese to the top and cover until melted. ENJOY~ Serve with Tortilla Chips and toppings of your choice. Other Recipes You might like White Pork Chili Spicy Black Bean Chili Green Chili Instant Pot Hardy Chili Mac with cheese Ultimate Pea Salad Black Bean Chili Recipe

Strawberry Spinach Salad with Feta Enjoy the refreshing blend of flavors in Strawberry Spinach Salad with Feta, a delightful twist on classic spinach salad recipes. This dish features the perfect combination of sweet and crisp notes, complemented by a tantalizing spinach salad dressing. Whether you're looking for a quick recipe for spinach salad or a refreshing spinach and strawberry salad, this dish is a flavorful celebration of the vibrant pairing of strawberries and spinach. Share Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter ! Ingredients: As a Walmart creator, I earn from purchases. 6 cups fresh baby spinach 1 1/2 cups strawberries , hulled and sliced 1/2 cup sliced almonds (optional) 1/4 cup crumbled feta cheese Balsamic vinaigrette dressing 12 Large Cherry Tomato's Cut in half Salt and pepper to taste Thank you so much for supporting my site Sweet And Savory Vinaigrette 1/4 cup balsamic vinegar 1/2 cup extra-virgin olive oil 1 teaspoon Dijon mustard 1-2 cloves garlic, minced (adjust to taste) 1 teaspoon honey 1/2 tsp Salt 1/4 tsp freshly ground black pepper Salad Recipes Easy Garden Salad Summertime Cucumber Salad Southern Potato Salad Ultimate Pea Salad Chicken Garden Salad How To Make Spinach Salad with Strawberries and Feta In a large salad bowl, combine fresh baby spinach leaves with hulled and sliced strawberries. Add crumbled feta cheese to the bowl. Cut 12 large cherry tomatoes in half and add them to the salad. Drizzle balsamic vinaigrette dressing over the salad ingredients. Season with salt and pepper to taste. Toss the salad gently to ensure even distribution of the ingredients and dressing. Serve immediately and enjoy your Strawberry Spinach Salad with Feta and cherry tomatoes! Sweet And Savory Vinaigrette In a small bowl or a jar with a lid, add the balsamic vinegar and Dijon mustard. Finely mince the garlic cloves and add them to the bowl. Drizzle in the honey (or maple syrup for a vegan version) to balance the acidity of the vinegar. You can adjust the sweetness to your taste. Slowly pour in the extra-virgin olive oil while whisking the mixture vigorously. If you're using a jar, you can simply shake it well to combine the ingredients thoroughly. Continue to whisk (or shake) until the dressing is well emulsified, meaning that the oil and vinegar have combined into a smooth mixture. Season the vinaigrette with salt and freshly ground black pepper Taste the vinaigrette and adjust the balance of sweetness, acidity, and seasonings as needed. You can add a bit more honey, vinegar, or salt, depending on your taste. Once you're satisfied with the flavor, your balsamic vinaigrette is ready to drizzle over your salad. Thank you so much for supporting my site Salad Variations Grilled Chicken: Add slices of grilled chicken breast for a heartier, protein-packed salad. Shrimp: Grilled or sautéed shrimp can be a fantastic addition for a seafood twist. Tofu: For a vegetarian option, marinate and pan-fry tofu cubes to add protein. Nuts and Seeds: Toasted Almonds or Pecans: Reintroduce the crunch factor by adding toasted, slivered almonds or pecans. Sunflower Seeds: Sprinkle sunflower seeds for an added nutty flavor and texture. Cheese Variations: Goat Cheese: Substitute feta with creamy goat cheese for a different tangy note. Blue Cheese: For a bolder flavor, crumbled blue cheese pairs well with the sweetness of strawberries. Additional Fruits: Sliced Apples: Add crisp apple slices for a sweet and crunchy element. Mandarin Oranges: Incorporate mandarin orange segments for a citrusy twist. Blueberries or Raspberries: These berries complement strawberries beautifully. Herbs and Greens: Arugula: Mix in some arugula leaves for a peppery contrast to the sweet strawberries. Fresh Mint or Basil: Chopped fresh herbs can enhance the overall freshness of the salad. Crunchy Croutons: Homemade or store-bought croutons can be a satisfying addition for extra texture. Dressing Variations: Raspberry Vinaigrette: Swap the balsamic vinaigrette for a homemade or store-bought raspberry vinaigrette for a fruitier dressing. Lemon Poppyseed Dressing: Create a zesty and slightly sweet dressing by incorporating lemon juice, honey, and poppy seeds. Grains: Quinoa: For added heartiness and nutrition, mix cooked quinoa into the salad. Avocado: Sliced avocado can add creaminess and healthy fats to the salad. Thank you so much for supporting my site To store the Strawberry Spinach Salad with Feta (including cherry tomatoes) and keep it fresh for later consumption, follow these steps: Refrigeration: Store the salad in an airtight container or a sealable plastic bag to prevent air from reaching the salad. Make sure the container is clean and dry. Keep Dressing Separate: If possible, store the dressing separately from the salad. This helps prevent the salad from becoming soggy. Temperature: Refrigerate the salad as soon as possible, ideally within two hours of preparation. Store it at a temperature of 35-40°F (1-4°C). Seal Properly: Ensure the container or bag is properly sealed to maintain freshness and prevent odors from the refrigerator from affecting the salad. Layering: If you must store the salad with the dressing, consider layering the ingredients. Place the heartier and less absorbent ingredients (like the spinach, strawberries, cherry tomatoes) at the bottom and the more delicate items (like the feta) at the top. Use within 2-3 Days: Consume the salad within 2-3 days to ensure it stays fresh and safe to eat. The salad may become less crisp over time. Toss Before Serving: Before serving, give the salad a gentle toss to redistribute the dressing and ensure an even coating. Remember that the salad may not be as crisp after refrigeration, especially if it has been dressed in advance. By keeping the dressing separate and following these storage guidelines, you can help maintain the salad's texture and flavor when you're ready to enjoy it. Join Us for the latest updates: Facebook Pinterest YouTube Instagram LinkedIn Twitter