Archive for the ‘Recipes’ Category

Slow-Cooker Chicken & White Bean Stew

Posted: September 10, 2020 in Recipes
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chicken_white_bean_stewThis load-and-go slow-cooker chicken recipe is perfect for a busy weeknight dinner. Serve this Tuscan-inspired dish with crusty bread, a glass of Chianti and a salad.

Ingredients

Ingredient Checklist

  • 1 pound dried cannellini beans, soaked overnight and drained (see Tip)
  • 6 cups unsalted chicken broth
  • 1 cup chopped yellow onion
  • 1 cup sliced carrots
  • 1 teaspoon finely chopped fresh rosemary
  • 1 (4 ounce) Parmesan cheese rind plus 2/3 cup grated Parmesan, divided
  • 2 bone-in chicken breasts (1 pound each)
  • 4 cups chopped kale
  • 1 tablespoon lemon juice
  • ½ teaspoon kosher salt
  • ½ teaspoon ground pepper
  • 2 tablespoons extra-virgin olive oil
  • ¼ cup flat-leaf parsley leaves

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Irish-Bread-and-Butter-PuddingBread & Butter Pudding has been a staple in many Irish homes for donkey’s years. Like a lot of traditional dishes, this recipe came about as a way to use up leftover, day-old bread. Use a good pastry brush that doesn’t shed, use it to brush the pudding dish generously with butter. Enjoy this hearty dessert for St. Patrick’s Day or any time of year!

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Crockpot Pho – Slow Cooker Chicken Pho

With every place having its own version of pho, every recipe can be different so feel free to tweak the recipe as you see fit!

How to Make Homemade Pho?

phoOne of the best things about making your own pho is the great aroma that all the spices and herbs used to layer flavor into the broth. Lots of aromatics like cinnamon, cloves and star anise add a warm spice to the broth, while fresh ginger and jalapenos add a spicy bite. A splash of fish sauce adds that Asian flavor and gives the broth a real deep savory character.

Crisp chopped bok choy and bean sprouts add a bit of green freshness and a pleasant bitterness that balances out the salty broth.  A garnish of fresh lime brings just the right amount of acid to make the spices pop. Combine all these flavors and this pho will be sure to be a popular meal the next time you make slow cooker soup recipes!

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Cast-Iron Cornbread

Posted: August 4, 2020 in Recipes
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cornbreadWhether you’re in the savory cornbread camp or you like it on the sweet side, we can all agree on one thing: It’s at its finest when baked in a cast-iron skillet—the magic ingredient to a crisp, toothsome edge. Our cast-iron cornbread recipe is sweetened with maple syrup and contains brown butter, because what could be bad about that?

Even better, that brown butter means you don’t have to grease the skillet before pouring in the batter. You’ll want to keep an eye on it once it starts to melt, because it can go from toasty, nutty and golden to charred in a matter of seconds. Just keep swirling the pan until the foaming subsides and the butter solids start to turn golden. Serve the finished cornbread with extra butter and a drizzle of honey if you like.

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chickenwaffleStarting your weekend off on the right foot begins with brunch. And while you’ve likely tried the best brunch recipes — like quiches and frittatas — you’ve probably never had brunch quite like this before. The next time you put together a breakfast spread, add this chicken and waffle breakfast casserole to the menu. You’re probably familiar with all of the incredible dinner casserole options there are, but did you know that you can also have a comforting dish in the morning? Pair this casserole recipe with a big cup of homemade coffee to round out your morning.

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Peach Melba Pie

Posted: July 21, 2020 in Recipes
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melba_peach_piePeach Melba is a classic dessert, but even classics can be improved upon. Here, raspberries, peaches, and vanilla are loaded into a crumbly pie crust, topped with oatmeal brown sugar streusel, and baked up for a hot mess of a dessert.

What to buy: Look for freestone peaches for this recipe, they’ll make the pie prep far easier.

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Blackberry Jam Cake Recipe

Posted: June 22, 2020 in Recipes
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The caramel cream cheese frosting is slightly savory to balance out the sweetness of this three-layer cake.

blackberry_jam_cake

Ingredients

CAKE LAYERS

  • 2 3/4 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons ground cloves
  • 1 1/2 teaspoons ground allspice
  • 1 teaspoon salt
  • 2 cups granulated sugar
  • 5 large eggs
  • 1 1/2 cups vegetable oil
  • 1 1/4 cups seedless blackberry jam or preserves
  • 2 teaspoons vanilla extract
  • 1 1/2 cups whole buttermilk
  • 1 cup finely chopped pecans or black walnuts
  • 1 cup golden raisins

FROSTING

  • 3 (8-oz.) pkg. cream cheese, softened
  • 1/4 cup granulated sugar
  • 1/2 cup jarred caramel topping
  • 1/2 cup heavy cream
  • 1/4 teaspoon salt

GARNISHES

  • 1 teaspoon finely chopped pecans or black walnuts
  • Fresh blackberries

How to Make It

Step 1

Preheat oven to 350°F. Spray 3 (9-inch) round cake pans with cooking spray; line bottoms with parchment paper.

Step 2

Prepare the Cake Layers: Whisk together first 7 ingredients in a large bowl; set aside.

Step 3

Place sugar and eggs in bowl of a heavy-duty stand mixer fitted with whisk attachment; beat on medium speed until thick and smooth, 3 minutes. Change to paddle attachment. Add oil, jam, and vanilla extract; beat until combined, 1 minute.

Step 4

Add half of the flour mixture to jam mixture; beat on low speed until just combined, 20 to 45 seconds. Add buttermilk; beat on low speed until just combined. Add remaining flour mixture; beat on low speed until smooth and combined, about 30 seconds. Fold in nuts and raisins; divide evenly among prepared pans.

Step 5

Bake in preheated oven until edges of Cake Layers are just starting to pull from sides of pans and a wooden pick inserted in center comes out clean, 35 to 40 minutes, rotating pans from top to bottom rack halfway through baking. Press gently on top of layers to flatten any doming; cool in pans 10 minutes. Remove from pans to wire racks; cool completely, about 1 hour.

Step 6

Prepare the Frosting: Place cream cheese and sugar in bowl of a heavy-duty stand mixer fitted with whisk attachment; beat on medium-low speed until combined. Add caramel topping; beat until smooth, 1 to 2 minutes. With mixer running, slowly pour in cream and add salt. Beat on medium speed until thick and smooth, 3 to 4 minutes. (Mixture will look runny at first but will thicken as the cream is whipped.)

Step 7

Transfer about two-thirds of the Frosting to a piping bag. Place 1 Cake Layer on a serving plate. Pipe Frosting on top of layer, using a circular motion and starting from the outside and gradually moving to the center. Repeat process with remaining layers. Cover sides with remaining Frosting. (Drag the back of a spoon in a side-to-side motion across the Frosting for a textured look.) Garnish cake with nuts
and blackberries.


biscuitsFirst, there was a wave of quarantine baking, so intense that you couldn’t (and maybe still can’t!) find bread flour anywhere. Now, it seems like our Instagram feeds are seeing something new and comfort-foody: butter swim biscuits.

What are butter swim biscuits?

They’re delicious homemade biscuits (easy dough, I promise!) cooked in a pool of butter. Quick and easy to put together, the taste and tender crumb makes you want to have breakfast for dinner. So, let’s stop all this chatter and get on with the show.

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pickleveggiesI’ve never met a pickle I didn’t like. But there’s a lot more to sink your teeth into than just cucumbers, you can pickle anything from onions to carrots to Brussels sprouts. Ready to try it out at home? Here’s how to pickle vegetables.

What Are Quick-Pickled Vegetables?

The most mouth-puckering homemade pickles are left to marinate in brine for a few days to maximize their flavor. But you can still pickle and eat certain veggies in the same hour if you don’t have a lot of marinating time, depending on their size and how they’re cut. Enter quick-pickled veggies. For instance, whole cucumbers need at least 48 hours to turn acidic, but sliced onions can soak up homemade brine in just 15 minutes if that’s all the time you have. The longer the veggies can soak, the more pickled they’ll be but don’t sweat it if you need them pronto.

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How to Make the Best Lobster Bisque

Posted: June 17, 2020 in Recipes
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lobsterbisqueA well-made lobster bisque is nothing short of incredible: velvety smooth, rich and packed full of seafood flavor. The secret to getting there is to make the broth from scratch. The broth is unique as it uses lobster shells and a touch of tomato paste to create deep, complex flavors that are perfectly rounded out when you add a splash of heavy cream. Finish it off by studding the creamy soup with chunks of buttery lobster meat, and you have a date-night dinner winner.

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