PST-Algerie

Author: Admin

  • Chicken and Potatoes with Garlic Parmesan Cream Sauce

    Chicken and Potatoes with Garlic Parmesan Cream Sauce

    Ingredients

    6 bone-in, skin-on chicken thighs
    1 tablespoon Italian seasoning
    Kosher salt and freshly ground black pepper, to taste
    3 tablespoons unsalted butter, divided
    3 cups baby spinach, roughly chopped
    16 ounces baby Dutch potatoes, halved*
    2 tablespoons chopped fresh parsley leaves
    FOR THE GARLIC PARMESAN CREAM SAUCE
    ¼ cup unsalted butter
    4 cloves garlic, minced
    2 tablespoons all-purpose flour
    1 cup chicken broth, or more, as needed
    1 teaspoon dried thyme
    ½ teaspoon dried basil
    ½ cup half and half*
    ½ cup freshly grated Parmesan
    Kosher salt and freshly ground black pepper, to taste

    Preparation

    Preheat oven to 400 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.
    Season chicken with Italian seasoning, salt and pepper, to taste.
    Melt 2 tablespoons butter in a large skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.
    Melt remaining 1 tablespoon butter in the skillet. Stir in spinach and cook, stirring occasionally, until it begins to wilt, about 2 minutes; set aside.
    To make the garlic parmesan cream sauce, melt butter in the skillet over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute.
    Gradually whisk in chicken broth, thyme and basil. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in half and half and Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste.
    Place chicken in a single layer into the prepared baking dish. Top with potatoes, spinach and cream sauce.
    Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.
    Serve immediately, garnished with parsley, if desired.
    NOTES
    *Potatoes can be cut into thirds or fourths to ensure quicker cooking time.
    *Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.

  • Warm Smashed Tater Tot Salad

    Warm Smashed Tater Tot Salad

    Ingredients
    • 1 (28 oz.) package frozen bite-sized potato nuggets (thawed)
    • Cooking spray
    • 8 oz. thick-cut bacon, chopped
    • 1 small yellow onion, diced
    • 3 garlic cloves, minced
    • 2 tablespoons honey
    • 1 tablespoon dijon mustard
    • 1/2 cup apple cider vinegar
    • 3 tablespoons olive oil
    • 2 tablespoons fresh parsley, chopped
    • 2 tablespoons fresh chives, chopped *optional*
    • Kosher salt and freshly cracked black pepper, to taste
    Preparation
    1. Preheat the oven to 400 ºF and prepare two parchment-lined sheet trays.
    2. Divide thawed tater tots into the pan and smash them with a glass. Spray the tots with cooking spray and bake for 40 – 45 minutes, until golden and crispy.
    3. In a saute pan over medium heat, crisp up your bacon until golden. Remove with a slotted spoon to a paper towel-lined plate.
    4. Add onion and garlic to the bacon fat to soften the vegetables on medium heat. Once onions are translucent, add honey, dijon, cider vinegar, and olive oil. Turn off the heat and season with salt and pepper.
    5. Toss the crispy tater tots with the dijon dressing and fold in the fresh parsley and optional chives. Enjoy!
  • Eggplant Pizzas

    Eggplant Pizzas

    Ingredients
    • 1 eggplant, sliced into 1/4 inch thin rounds
    • 1 bag whole milk low moisture mozzarella
    • 1 jar good marinara sauce
    • 1 cup sliced pepperoni
    • Olive oil, for drizzling
    • Kosher salt and freshly cracked black pepper, to taste
    • Fresh basil, for serving
    Preparation
    1. Preheat the oven to 450 ºF and prepare a parchment-lined sheet tray.
    2. Lighly salt sliced eggplant arranged on sheet tray and let sit for 5 minutes. Brush off excess moisture with a piece of paper towel.
    3. Drizzle eggplant with olive oil and season with black pepper. Bake for 12 minutes or until the tops of the eggplant start to brown. Flip slices over and cook for 5 additional minutes. Remove from oven to assembly pizzas.
    4. Dollop each eggplant slice with a tablespoon of sauce, then top with cheese and pepperoni slices. *optional* use a tiny biscuit ring mold to cut the pepperoni into mini slices for a cute end result.
    5. Bake pizzas for 5 – 7 minutes or until cheese is golden brown. Remove from oven and garnish with fresh basil. Let sit for 5 minutes and enjoy!
  • Savory Puff Pastry Bites Recipe

    Savory Puff Pastry Bites Recipe

    Ingredients:

    1 package (about 17.3 ounces) puff pastry, thawed

    1 egg, beaten (for egg wash)

    Choice of filling:

    Cheese and herb: Mix grated cheese (like cheddar, mozzarella, or Parmesan) with chopped herbs (parsley, dill, or chives).

    Ham and cheese: Small pieces of ham and grated cheese

    Spinach and feta: Chopped spinach mixed with crumbled feta cheese, a bit of garlic, and seasoning.

    Instructions:

    Preheat Oven:

    Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

    Prepare the Puff Pastry:

    Unroll the thawed puff pastry sheets on a lightlyfloured surface.

    Using a rolling pin, lightly roll the dough to even it out.

    Cut the pastry into small squares or rectangles, depending on the desired size of your bites.

    Add the Filling:

    Place a small amount of your chosen filling in the center of each pastry

    Brush the edges of the pastry with water to help them seal.

    Fold the pastry over the filling to form a triangle or rectangle. Press the edges firmly to seal.

    Apply Egg Wash:

    Brush the top of each pastry bite with the beaten egg. This will give them a golden and glossy finish.

    Bake:

    Arrange the filled pastries on the prepared baking sheet.

    Bake in the preheated oven for 15-20 minutes or until puffed and golden brown.

    Serving:

    Let the pastry bites cool slightly on a wire rack before serving.

    Serve them warm or at room temperature.

    These puff pastry bites are perfect for parties, appetizers, or as a tasty snack.

    You can experiment with various fillings to suit your taste! If you have any specific questions or need more detailed recipes, feel free to ask.

  • Garlic Brown Sugar Chicken

    Garlic Brown Sugar Chicken

    Ingredients:
    – 4 boneless, skinless chicken breasts
    – Salt and black pepper, to taste
    – 1/4 cup olive oil
    – 1/4 cup unsalted butter
    – 6 cloves garlic, minced
    – 1/2 cup brown sugar, packed
    – 1 tablespoon apple cider vinegar (optional)
    – 1/2 teaspoon dried thyme
    – 1/2 teaspoon dried rosemary
    – Fresh parsley, chopped (optional, for garnish)
    Instructions:
    1. Prepare the Chicken:
    – Pat the chicken breasts dry with paper towels. Season both sides with salt and black pepper.
    2. Heat the Pan:
    – In a large skillet, heat the olive oil over medium-high heat.
    3. Cook the Chicken:
    – Add the chicken breasts to the skillet and cook for 5-7 minutes on each side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
    – Remove the chicken from the skillet and set aside on a plate.
    4. Make the Sauce:
    – In the same skillet, reduce the heat to medium. Add the butter and let it melt.
    – Add the minced garlic and cook for about 1 minute, until fragrant.
    – Stir in the brown sugar, apple cider vinegar (if using), dried thyme, and dried rosemary. Cook for 2-3 minutes, stirring frequently, until the sugar is dissolved and the sauce is well combined.
    5. Combine Chicken and Sauce:
    – Return the cooked chicken breasts to the skillet. Spoon the garlic brown sugar sauce over the chicken, coating it well.
    – Cook for an additional 2-3 minutes, allowing the chicken to soak up the flavors of the sauce.
    6. Serve:
    – Transfer the chicken to a serving platter and spoon any remaining sauce over the top.
    – Garnish with chopped fresh parsley if desired.
    Tips:
    – Thicker Sauce: If you prefer a thicker sauce, you can let it simmer for a few extra minutes to reduce further.
    – Side Dishes: Serve with rice, mashed potatoes, or steamed vegetables to soak up the delicious sauce.
    – Flavor Variations: For a slightly tangy flavor, you can add a splash of apple cider vinegar or a squeeze of lemon juice to the sauce.
    This Garlic Brown Sugar Chicken is a perfect combination of sweet and savory flavors. It’s an easy and delicious dish that’s sure to become a family favorite. Enjoy!
  • Potato, Egg, and Mozzarella Bake

    Potato, Egg, and Mozzarella Bake

    Ingredients

    4 potatoes
    50g butter
    3 chicken eggs
    Salt and pepper (to taste)
    120g sour cream or natural yogurt
    150g cherry tomatoes, halved
    100g mozzarella, grated
    50g spinach

    Directions

    Prepare Potatoes:
    Peel and chop the potatoes. Boil them in water until tender. Drain and set aside.
    Prepare Baking Dish:
    Grease a baking dish with the butter.
    Layer Potatoes:
    Spread the boiled potatoes evenly in the baking dish.
    Pre-bake:
    Preheat the oven to 180°C (350°F) and bake the potatoes for 10 minutes.
    Prepare Egg Mixture:
    In a bowl, beat the eggs with salt and pepper. Add the sour cream or natural yogurt and mix well.
    Add Toppings:
    Scatter the cherry tomatoes, grated mozzarella, and spinach over the potatoes in the baking dish.
    Pour Egg Mixture:
    Pour the egg mixture evenly over the layered ingredients in the baking dish.
    Bake:
    Return the dish to the oven and bake at 180°C (350°F) for 30 minutes, or until the top is golden and set.
    Serve:
    Allow to cool slightly before serving. Enjoy!
    Serving Suggestions
    Serve with a side salad for a complete meal.
    Pair with crusty bread for a hearty breakfast or brunch.
    Enjoy with a dollop of sour cream or additional yogurt on top.
    Cooking Tips
    Ensure the potatoes are fully cooked before adding them to the baking dish.
    For a richer flavor, add some grated Parmesan cheese on top before baking.
    You can substitute the spinach with other greens like kale or arugula.
  • Cheesy Garlic Bread Toasts

    Cheesy Garlic Bread Toasts

    Ingredients

    6 slices of thick-cut bread (such as Italian or French bread)

    1/2 cup (1 stick) unsalted butter, softened

    3-4 cloves garlic, minced

    1/2 cup shredded mozzarella cheese

    1/2 cup shredded cheddar cheese

    1/4 cup grated Parmesan cheese

    1 tablespoon fresh parsley, finely chopped (or 1 teaspoon dried parsley)

    1/2 teaspoon dried oregano

    Salt and pepper to taste

    Instructions

    Preheat the Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.

    Prepare the Garlic Butter:

    In a small mixing bowl, combine the softened butter and minced garlic. Mix well until the garlic is evenly distributed throughout the butter.

    Season the garlic butter with a pinch of salt and pepper to taste.

    Prepare the Bread:

    Place the slices of bread on the prepared baking sheet. Spread a generous amount of the garlic butter mixture on each slice of bread, ensuring an even layer.

    Add the Cheese:

    Sprinkle the shredded mozzarella cheese evenly over the garlic butter on each slice of bread.

    Follow with a layer of shredded cheddar cheese and then the grated Parmesan cheese.

    Sprinkle the chopped fresh parsley and dried oregano over the top of the cheese.

    Bake the Toasts:

    Place the baking sheet in the preheated oven and bake for about 10-12 minutes, or until the cheese is melted and bubbly, and the edges of the bread are golden brown.

    Serve:

    Remove the baking sheet from the oven and let the cheesy garlic bread toasts cool for a few minutes before serving.

    Serve warm as an appetizer, snack, or alongside your favorite pasta dishes.

  • Cheesy Cattle Drive Casserole

    Cheesy Cattle Drive Casserole

    Ingredients
    • 1 1/2 pounds ground beef
    • 1 (10 oz.) can fire-roasted diced tomatoes with green chiles
    • 1 (4 oz.) can diced green chiles
    • 1 (1.25 oz.) packet taco seasoning
    • 2 1/2 cups biscuit mix
    • 1 3/4 cups sharp cheddar cheese, shredded, divided
    • 1 red bell pepper, diced
    • 1/2 yellow onion, diced
    • 1 cup water
    • 1/2 cup sour cream
    • 1/2 cup mayonnaise
    • 1 teaspoon garlic powder
    • kosher salt and freshly ground pepper, to taste
    Preparation
    1. Preheat oven to 350º F and lightly grease a 9×13-inch pan with non-stick spray.
    2. Place ground beef, onion and red bell pepper in a large pan or skillet over medium-high heat and cook until meat is browned and veggies are softened. Drain off grease and set aside.
    3. Stir in taco seasoning packet and salt and pepper, as needed.
    4. In a medium bowl, whisk together sour cream, mayonnaise, 1 cup cheddar cheese, green chiles and garlic powder.
    5. In a separate bowl, combine biscuit mix with 1 cup water (adding a little more water as needed) and mix together until a soft dough forms.
    6. Press dough into the bottom of greased baking dish, then place in oven and bake for 5-7 minutes, or until lightly golden.
    7. Remove baking dish from oven and spread beef mixture over biscuit layer, then top with layer of diced tomatoes.
    8. Top everything off by spreading sour cream mixture over tomatoes, then cover with remaining cheddar cheese.
    9. Return baking dish to oven and cook for 30 minutes, or until warmed through.
    10. Remove from oven, serve and enjoy.
  • Butter Pecan Cookies: A Homestyle Recipe from Mom’s Kitchen

    Butter Pecan Cookies: A Homestyle Recipe from Mom’s Kitchen

    Butter Pecan Cookies hold a special place in many hearts, evoking memories of warm kitchens and the comforting aroma of freshly baked goods. This classic recipe, passed down from mom, is a delightful treat that combines the rich flavor of butter with the nutty crunch of pecans. Whether you’re baking for a special occasion or simply indulging in a sweet snack, these cookies are sure to bring a taste of home.

    INGREDIENTS:

    To recreate mom’s Butter Pecan Cookies from scratch, you’ll need the following ingredients:

    • 1 cup unsalted butter, softened
    • 1 cup granulated sugar
    • 1 cup light brown sugar, packed
    • 2 large eggs
    • 2 teaspoons vanilla extract
    • 2 1/2 cups all-purpose flour
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt
    • 2 cups pecans, chopped and lightly toasted

    INSTRUCTIONS:

    Step 1: Preheat and Prepare

    • Preheat your oven to 350°F (175°C).Line a baking sheet with parchment paper or a silicone baking mat.

    Step 2: Toast the Pecans

    • Spread the chopped pecans on a baking sheet.Toast them in the preheated oven for about 5-7 minutes, stirring once halfway through. Keep an eye on them to prevent burning.Remove from the oven and let them cool.

    Step 3: Cream the Butter and Sugars

    • In a large mixing bowl, combine the softened butter, granulated sugar, and light brown sugar.Using an electric mixer, beat on medium speed until the mixture is light and fluffy, about 2-3 minutes.

    Step 4: Add the Eggs and Vanilla

    • Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.Add the vanilla extract and mix until well combined.

    Step 5: Combine Dry Ingredients

    • In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined.

    Step 6: Fold in the Pecans

    • Gently fold in the toasted pecans using a spatula or wooden spoon, ensuring they are evenly distributed throughout the dough.

    Step 7: Scoop and Shape

    • Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. If desired, gently flatten each ball of dough slightly with the back of a spoon or your fingers.

    Step 8: Bake to Perfection

    • Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden brown but the centers are still slightly soft.
    • Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

    Step 9: Enjoy!

    • Once the cookies have cooled, pour yourself a glass of milk or a cup of tea and savor the delicious taste of homemade Butter Pecan Cookies.
  • Old Fashioned Pancakes Recipe

    Old Fashioned Pancakes Recipe

    There’s something incredibly comforting about a stack of warm, fluffy pancakes fresh off the griddle. The “Old Fashioned Pancakes” recipe is a timeless classic that brings back memories of leisurely weekend breakfasts and family gatherings. Made from scratch with simple ingredients, these pancakes are delightfully light, with a golden exterior and a tender, melt-in-your-mouth interior.

    This Old Fashioned Pancakes recipe is a must-try for anyone who loves a classic breakfast. Its simplicity, versatility, and unbeatable taste make it a staple that you’ll turn to time and again. Whether you’re cooking for a crowd or just yourself, these pancakes are sure to brighten your morning and fill your kitchen with the delicious aroma of homemade goodness.

    Here’s how you can whip up a batch of these delicious pancakes to start your day right.

    INGREDIENTS:

    • 1 1/2 cups of all-purpose flour
    • 3 1/2 teaspoons of baking powder
    • 1 teaspoon of salt
    • 1 tablespoon of granulated sugar
    • 1 1/4 cups of milk
    • 1 egg
    • 3 tablespoons of unsalted butter, melted
    • 1 teaspoon of vanilla extract (optional)
    • Butter or oil for cooking

     

     

    INSTRUCTIONS:

    1. Prepare the Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour, baking powder, salt, and granulated sugar. This helps to evenly distribute the baking powder and ensures a smooth, lump-free batter.
    2. Mix the Wet Ingredients: In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract (if using). Make sure the butter is cooled slightly before adding it to prevent cooking the egg.
    3. Combine Wet and Dry Ingredients: Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently with a whisk or a wooden spoon until just combined. Be careful not to overmix; a few lumps in the batter are perfectly fine and will ensure your pancakes are light and fluffy.
    4. Preheat the Griddle: Heat a griddle or a large skillet over medium heat. Lightly grease the surface with butter or oil to prevent sticking. You can test the heat by sprinkling a few drops of water on the griddle; if they sizzle and evaporate quickly, it’s ready.
    5. Cook the Pancakes: Pour about 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface and the edges begin to look set, about 2-3 minutes. Flip the pancakes with a spatula and cook for an additional 1-2 minutes, until golden brown and cooked through.
    6. Serve: Transfer the cooked pancakes to a warm plate and cover with a clean kitchen towel to keep them warm while you cook the remaining batter. Serve your old-fashioned pancakes hot, with your favorite toppings such as maple syrup, fresh berries, whipped cream, or a dusting of powdered sugar.

    Why This Recipe Stands Out

    Simplicity: The beauty of this old-fashioned pancake recipe lies in its simplicity. With basic pantry staples and minimal preparation, you can create a breakfast that’s both satisfying and comforting.

    Texture and Flavor: These pancakes are incredibly fluffy and tender, thanks to the right balance of baking powder and careful mixing. The hint of vanilla adds a subtle sweetness that pairs perfectly with any topping.

    Versatility: This recipe is a fantastic base that you can customize to your liking. Add blueberries, chocolate chips, or banana slices to the batter for a fun twist, or experiment with different syrups and spreads.

    Nostalgia: There’s a sense of nostalgia that comes with making and eating old-fashioned pancakes. They bring back fond memories of family breakfasts and leisurely mornings, making them more than just a meal but a cherished tradition.

     

     

     

    Enjoy!!

     

  • Ribeye Steak with French onions and French fries,

    Ribeye Steak with French onions and French fries,

    Ingredients:
    – 1f969 2 ribeye steaks
    – 1f9c5 2 large onions, thinly sliced
    – 1fad2 2 tablespoons olive oil
    – 1f9c8 2 tablespoons butter
    – 1f36c 1 teaspoon sugar
    – 1f944 1 teaspoon balsamic vinegar
    – 1f954 4 large potatoes, cut into fries
    – 1f33e 2 tablespoons vegetable oil
    – 1f9c2 Salt and pepper to taste
    – 1f33f Fresh parsley, chopped (for garnish)
    Directions:
    1. Preheat the Oven:
    – 1f525 Preheat the oven to 400°F (200°C).
    2. Prepare the Fries:
    – 1f954 Place the cut potatoes in a bowl, drizzle with vegetable oil, and season with salt. Toss to coat.
    – 1f35f Spread the potatoes on a baking sheet and bake for 25-30 minutes, turning halfway, until golden and crispy.
    3. Caramelize the Onions:
    – 1f9c5 In a skillet, heat olive oil and butter over medium heat. Add the sliced onions, sprinkle with sugar, and cook, stirring occasionally, for 20-25 minutes until caramelized.
    – 1f944 Add balsamic vinegar to the onions, stir, and cook for an additional 2 minutes. Remove from heat and set aside.
    4. Cook the Steaks:
    – 1f9c2 Season the ribeye steaks with salt and pepper.
    – 1f525 Heat a separate skillet over high heat. Sear the steaks for 3-4 minutes on each side for medium-rare, or to your desired doneness.
    – ⏳ Let the steaks rest for 5 minutes before slicing.
    5. Serve:
    – 1f37d Serve the steaks topped with caramelized onions and a side of crispy French fries.
    – 1f33f Garnish with chopped parsley.
    Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes
    Kcal: 650 kcal | Servings: 2 servings 1f60b1f60b1f60b1f60b❤️❤️
  • My Nana and aunties used to make this when I was young”

    My Nana and aunties used to make this when I was young”

    List of Ingredients: Amount of Ingredients
    Fourteen ounces of sweetened condensed milk Eggs 1/4 teaspoon of salt, 4 cups of hot water, and 1/4 teaspoon of vanilla extract. ground nutmeg, 2 tablespoons For the garnish (if desired)
    Here are the steps:
    Baking Custard the Amish Way: 

    List of Ingredients: Amount of Ingredients
    Fourteen ounces of sweetened condensed milk Eggs 1/4 teaspoon of salt, 4 cups of hot water, and 1/4 teaspoon of vanilla extract. ground nutmeg, 2 tablespoons For the garnish (if desired) 

    Here are the steps:
    Ten minutes to preheat and prepare:
    Ready your oven for baking at 325°F (163°C).
    Preheat a 2-quart baking dish or use non-stick spray to coat each ramekins.
    For five minutes, whisk the custard:
    The eggs, sweetened condensed milk, salt, boiling water, and vanilla extract should all be whisked together in a big dish.
    Blend and smooth out the ingredients by whisking them together.
    After 45 to 60 minutes, pour and bake: 

    Spoon the custard mixture into the baking dish that has been preheated or equally distribute it among the ramekins.
    Make sure you use a bigger baking pan to place the dish or ramekins in.
    With caution, fill the bigger pan halfway up the sides of the custard dish with boiling water. 

    After 45-60 minutes of baking in a preheated oven, the custard should be cooked through and a knife inserted in the middle should emerge clean. Once the custard has set, it should still have a small jiggly center.
    Let sit for at least two hours before garnishing:
    After the custard has baked, carefully remove the baking dish or ramekins from the water bath.
    After the custard has cooled to room temperature, place it in the refrigerator for a minimum of two hours before to consumption.
    For an added touch, you may optionally dust the top with powdered nutmeg before serving.
  • Coconut Basil Chicken Delight

    Coconut Basil Chicken Delight

    Ingredients:
    ½ tsp cumin
    ½ tsp cinnamon
    ½ tsp ground cloves
    ½ tsp ground cardamom
    ½ tsp ground black pepper
    ½ tsp chili powder
    ½ tsp salt
    ¼ tsp ground turmeric
    1 lb. skinless, boneless chicken breasts, cut into 1-inch pieces
    2 Tbsp olive oil, divided
    ¾ cup chopped onion
    5 cloves garlic, minced
    2 jalapeño peppers, minced
    1 14 oz. can coconut milk
    1 tsp Worcestershire sauce
    ⅓ cup fresh basil leaves, chopped
    1 Tbsp finely chopped fresh ginger
    2-3 cups cooked brown rice
    Directions:
    Mix all spices in a small bowl.
    Coat chicken with spice mixture; let sit for 30 minutes.
    Heat 1 Tbsp oil in a skillet; sauté onion and jalapeño for 3 mins. Add garlic; cook 1 min.
    Remove veggies; add remaining oil and chicken. Cook until browned.
    Return veggies to skillet; add coconut milk. Simmer until thick.
    Stir in Worcestershire sauce, basil, and ginger. Cook 2 mins.
    Serve over rice, garnish with basil.
    Servings: 4
  • Pistachio Blondies

    Pistachio Blondies

    Ingredients
    • 1 cup butter (2 sticks), room temp
    • ¾ cup brown sugar
    • ¼ cup granulated sugar
    • 2 eggs
    • ½ teaspoon vanilla extract
    • 1 (3.4 oz) instant pistachio pudding
    • 2 ⅓ cups flour
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • 1 cup unsalted pistachios, roughly chopped
    • ½ cup white chocolate chips
    Preparation
    1. Preheat oven to 350 degrees F and grease an 8×8-inch baking dish.
    2. In a large bowl, mix butter, brown sugar, and granulated sugar until light and smooth. Mix in eggs, vanilla, and pistachio pudding mix.
    3. In a small bowl, sift together flour, baking soda, and salt, then slowly add dry ingredients to the wet.
    4. Fold in pistachios and white chocolate chips.
    5. Transfer to the prepared baking dish and bake for 25-28 minutes or until blondies are cooked through the center.
    6. Allow blondies to cool for at least 30 minutes before cutting.
  • Leftover Turkey Stuffing Balls

    Leftover Turkey Stuffing Balls

    Ingredients

    • Gravy to taste
    • 1 ½ C. Chopped turkey meat
    • 3 C. Mashed potatoes
    • Panko breadcrumbs as needed
    • 3 C. Stuffing
    • Salt and pepper to taste

    How to Make Leftover Turkey Stuffing Balls

    • Heat the oven to 375 degrees and line a baking sheet with parchment paper.
    • In a bowl, mix together the stuffing, mashed potatoes, turkey and salt and pepper to taste. If the mixture does not hold together well on its own, add in panko crumbs as needed.
      • Bake for 10-15 minutes until browned and cooked through.
      • Pour gravy over the balls before serving, or serve the gravy on the side for dipping.

      I hope you enjoy these Leftover Turkey Stuffing Balls! This dish has a little touch of everything that makes Thanksgiving so great, all in one bite! These delicious Leftover Turkey Stuffing Balls are also the perfect meal for any occasion!