Month: September 2023

Old Fashioned Stuffed Cabbage Rolls make a delicious and healthy dinner for a cozy night in. This easy traditional Polish-style cabbage roll recipe is a healthy, gluten-free, and lower-carb comfort food dish your family is sure to love!

 Course Dinner

 Cuisine Polish

 Prep Time 30 minutes

 Cook Time 1 hour

 Total Time 1 hour 30 minutes

 Servings 6 servings

INGREDIENTS:

1 large head of cabbage green*

Tomato Sauce:

2 Tbsp. oil olive or avocado

1 cup sweet onion finely chopped, divided

2 cloves garlic crushed

15 oz. tomato sauce canned

15 oz. crushed tomatoes canned

1 Tbsp. Worcestershire sauce

1 Tbsp. sugar optional

1 tsp. salt to taste

½ tsp. black pepper to taste

Filling:

1 lb. ground beef or turkey, uncooked*

1 cup rice cooked, white or brown*

½ cup sweet onion finely chopped, divided

1 clove garlic crushed

1 egg

1 tsp. salt

¼ tsp. black pepper

3 Tbsp. fresh parsley finely chopped

¼ tsp. paprika

⅛ tsp. cayenne pepper

INSTRUCTIONS:

Preheat oven to 350°F.

Bring a large pot of water to a boil.

Cut and remove about 1 inch from the bottom of the head of cabbage.

Place the entire head of cabbage into the pot of boiling water and boil for 4-5 minutes or until the leaves peel easily and are pliable. Remove the boiled head of cabbage from the pot and place on a dish towel to let drain.

Once cool to the touch, peel 12 cabbage leaves from the head, being careful not to tear them.

Tomato Sauce:

Add oil and chopped onion to a large skillet over medium heat. Sauté for 2-3 minutes, or until the onion has softened. Add crushed garlic and continue sautéing for an additional minute.

Add in tomato sauce, crushed tomatoes, Worcestershire sauce, sugar, 1 teaspoon salt and ½ teaspoon black pepper. Stir to combine.

Increase heat to high and bring sauce to a boil. Once boiling, reduce heat to low and simmer, uncovered, for 10-15 minutes.

Cabbage Rolls:

Add all filling ingredients to a large bowl. Mash the ingredients together using a potato masher until well combined.

Place one cabbage leaf on a cutting board. Cut a V-shaped incision at the base of each leaf to remove the bottom 1-2 inches of the tough rib.

Add in about 3-4 tablespoons of the filling mixture into each leaf. Fold the right side of the leaf over the filling and then fold the left side over. Starting at the base, begin rolling the cabbage leaf up. Repeat the previous steps with the remaining filling and cabbage leafs.

Spray a large 9×13 inch baking dish with non-stick cooking spray. Pour in tomato sauce and spread it out along the bottom of the dish. Place cabbage rolls, seam-side-down, in two rows of six rolls. Cover the baking dish with a piece of aluminum foil and bake in preheated oven for 60-75 minutes.

Recipe Notes:

A medium-large head of green cabbage is recommended. Larger leaves are easier to fill up and then roll without them tearing.

Substitute with uncooked cauliflower rice if on a low-carb diet.

Can use 90/10 or 93/7 ground meat.

To Store: Seal leftover stuffed cabbage rolls in an airtight container and refrigerate for up to 3-5 days.

EXPERT TIPS:

Soften it. Boiling an entire head of cabbage ensures you get the most number of leaves that are fully intact with no tears.

Get the right size. Make sure you choose a medium to large head of cabbage. This makes stuffing them with the filling MUCH easier.

Cut it out. Removing the rib from the base of each leaf helps the cabbage to become even more pliable and easier to roll.

Use the right tools. Mix the filling ingredients together first with a potato masher to ensure all of the meat is thoroughly mixed with the other ingredients.

Check for doneness. Use a meat thermometer to make sure the ground beef is cooked all of the way.

Shhhhhh! Worcestershire sauce is a secret ingredient that replaces the traditional vinegar found in other recipes.

Homemade Krispy Kremes Donut Holes

You might have to play with this recipe depending on elevation and humidity differences for different areas. I live in Colorado and use 1 1/2 to 1 3/4 cups of flour. Good luck! 🙂

Ingredients:

DONUT RECIPE:

3 Tbsp milk

3 Tbsp boiling water

1 tsp dry active yeast

1 1/2 c all purpose flour (you might need up to 2 cups of flour. depending on where you live) see note above

3 Tbsp sugar

1 egg, slightly beaten

2 Tbsp butter, cold to room temperature (do not melt)

dash of salt

enough oil to cover the bottom few inches of a wok, or a deep fryer.

GLAZE:

1/3 c cup butter

2 c confectioners’ sugar

1 1/2 tsp vanilla

4 Tbsp hot water or as needed

Directions:

1. In a large measuring bowl, combine the milk and boiling water. Add a teaspoon of the sugar and the yeast. Stir it gently, then leave it in a warm place for the yeast to activate. It will look foamy

2. In a large mixing bowl, combine the flour, the rest of the sugar, and the salt. Cut in the butter using your fingers or a pastry blender, until it resembles crumbs.

3. Add the egg and yeast mixture to the flour mix, and mix into a smooth dough. This usually takes about 5 minutes of mixing.

4. Turn the dough out onto a lightly-floured counter and knead for about 5 to 10 minutes—it should feel springy and little bubbles should form under the surface. Place it back in the bowl, cover with a cloth or plastic wrap, and let rise for about an hour until double in size.

5. Once risen, place the dough onto the counter and cut it into 4 pieces. One piece at a time, stretch it into a long rope about an inch to an inch and a half wide. Cut strips about an inch long, ball em up with your hands, and place them on a baking tray or wire rack to wait.Cover the donut holes with a cloth to rise. Cover the donut holes with a cloth to rise

6. Heat the oil to 375F. Place the donuts into the oil and fry until golden brown on each side, about 2 minutes. Only cook a few at a time so they don’t overcrowd and stick together.

7. Drain on a paper towel or wire rack over a cloth, before glazing them.

8. Combine ingredients for glaze. Dunk cooked donuts in warm glaze and place on paper towel or wire rack to dry. Reheat glaze if it cools too much. It needs to be warm while dunking donuts to get that yummy Krisp Kreme affect.

This sweet and fluffy condensed milk bread is a real showstopper! It’s deliciously buttery and just the right amount of sweet, which makes it perfect to balance out a strong cup of morning coffee. If you’re looking for an easy yet delicious sweet treat recipe, then this condensed milk bread will be sure to hit the spot! With just a few simple pantry ingredients—flour, egg, condensed milk, and butter—you can make this rich, sweet bread without a lot of hassle. The texture is light and soft, while the sweet flavor of the condensed milk makes it totally moreish!

What is Condensed Milk Bread?

Condensed milk bread is a homemade bread recipe made with simple pantry staples and one special ingredient… condensed milk! Inspired by Japanese milk bread, the condensed make creates a super fluffy, soft textured bread, that’s slightly sweet, without being too overpowering.

Tips

When it comes to baking, it’s best to do it by weight measurement. This means the flour will be measured more accurately and your bread will more likely be a success.

If you prefer the bread to have a chewy texture, use bread flour.

The dough will be sticky, so oil your hands to prevent it from sticking.

How To Serve Condensed Milk Bread

This bread tastes good on its own with a bit of butter. But you can also use it to make French toast or a sandwich.

How to Store Condensed Milk Bread

The condensed milk bread can be wrapped in plastic wrap and store it at room temperature for up to 3 days.

INGREDIENTS:

• WARM MILK: 240ml
• CONDENSED MILK: 75g
• EGG: 1
• SUGAR: 30g
• DRY YEAST: 7g
• FLOUR: 520g
• SALT: 1tsp
• BUTTER: 50g

INSTRUCTIONS:

1. Whisk warm milk with sugar and condensed milk. Add the dry yeast and an egg, whisk again.
2. Add the dry ingredients (flour and salt) to the wet ingredients.
3. Mix the dough with the dough hooks until it comes together.
4. Add the softened butter and mix again with the dough hooks for 10 minutes. Set the dough aside to rest for one hour or until doubled in size.
5. Punch down the dough.
6. Cut ⅔ of the dough and roll it out into a 25×40 cm (10 x 16 inches) rectangle.
7. Roll the dough into a log and cut it into pieces.
8. Place pieces of dough into a prepared baking pan and set aside.
9. To make smaller buns, cut the remaining dough into smaller pieces, and place in small baking tins.
10. Set the buns aside for 1 hour.
11. Brush the top of each bun with egg wash before baking, then bake at 180°C/350°F for 25-30 minutes. For smaller buns, 20 minutes will be enough.
12. Whisk equal parts of butter and condensed milk. Brush buns with this mixture while they are still warm.
13. Remove from the baking molds when they have cooled completely.

This dish is assembled casserole-style and filled with the most irresistible mixture of seasoned ground beef and black beans, tortillas, sour cream, and plenty of melted cheese.

What Is Taco Lasagna?

Take everything there is to love about ground beef tacos — the browned ground beef kissed with warm spices, the tortillas, cheese, and salsa — and then borrow some inspiration from the ways you’d layer a lasagna, and you’ve got taco lasagna. 

This version of taco lasagna is layered with corn or flour tortillas (pick your favorite one!), seasoned ground beef and black beans mixed with salsa, lots of shredded cheese, and creamy sour cream. And of course, don’t forget the toppings! Any of your favorite taco toppings are fair game here. We especially love shredded romaine, chopped tomatoes, avocado, fresh cilantro, pickled jalapenos, and extra sour cream. 

What’s the Best Way to Reheat Taco Lasagna?

Taco lasagna is at its best when eaten right after it’s cooked. With that said, the leftovers (which will keep for a couple of days in the fridge) are still pretty amazing and reheat well. As taco lasagna sits, the sour cream layer will soak into the tortillas, and the tortillas will soften a little, but you’ll still get clean, layered slices.

For the best results, reheat taco lasagna in a covered baking dish in a 350℉ oven until heated through, 10 to 20 minutes. Total cook time will vary depending on how big the pieces are. Covering the baking dish with foil will prevent the lasagna from drying out. 

SERVES: 6 to 8

PREP: 20 minutes

COOK Time: 43 minutes to 45 minutes

INGREDIENTS:

• 1 medium yellow onion
• 1 medium red bell pepper
• 2 cloves garlic
• 1 (about 15-ounce) can black bean
• 2 tablespoons olive oil, divide
• 1 pound lean ground bee
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 (about 16-ounce) jar tomato salsa, divide
• 12 (8-inch) corn or flour tortillas, divide
• 16 ounces sour cream, divide
• 16 ounces shredded Mexican cheese blend (about 4 cups), divide

FOR SERVING (OPTIONAL)

• Shredded romaine lettuce
• Chopped tomatoes
• Fresh cilantro leave
• Sliced avocado
• Pickled jalapeño slice

INSTRUCTION:

1. Arrange a rack in the middle of the oven and heat the oven to 350℉
2. Dice 1 medium yellow onion (about 1 cup). Core, seed, and dice 1 medium red bell pepper (about 1 1/2 cups). Mince 2 garlic cloves. Drain and rinse 1 can black beans
3. Heat 1 tablespoon of the olive oil in a large, high-sided skillet over medium-high heat until shimmering. Add 1 pound lean ground beef and cook, breaking up the meat with a wooden spoon, until browned and cooked through, 6 to 8 minutes. Using a slotted spoon, transfer the meat to a plate, then pour off any fat from the skillet
4. Reduce the heat to medium. Add the remaining 1 tablespoon olive oil and heat until shimmering. Add the onion, bell pepper, and garlic, and cook, stirring occasionally, until softened, about 5 minutes. Return the beef and any accumulated juices to the skillet, add the black beans, and stir to combine.
5. Add 1 tablespoon chili powder, 2 teaspoons ground cumin, 1 teaspoon dried oregano, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper, and stir to combine. Cook for 2 minutes
6. Remove from skillet from the heat. Transfer 1/4 cup tomato salsa from a 16-ounce jar into a 9×13-inch baking dish, then pour the remaining salsa into the skillet and stir to combine
7. Assemble the lasagna: Spread the salsa out in the baking dish into a thin layer. Arrange 4 (8-inch) tortillas in a single layer on top of the salsa, overlapping them as needed. Dollop and spread 2/3 cup of the sour sour cream.
8. Spoon half of the meat mixture over the sour cream and spread in an even layer. Sprinkle with 1 1/3 cups of the shredded Mexican cheese blend
9. Repeat layering the following: 4 tortillas, 2/3 cup sour cream, the remaining meat mixture, and 1 1/3 cups shredded cheese. Top with the remaining 4 tortillas and remaining 2/3 cup sour cream. Sprinkle with the remaining 1 1/3 cups cheese
10. Bake uncovered until the cheese is melted and lightly browned, 30 minutes. Let cool for at least 15 minutes before serving. Garnish with the desired toppings

RECIPE NOTE:

Beef substitutions: Substitute an equal amount of plant-based meat alternative (like Beyond Beef or Impossible Burger), soyrizo, or crumbled tempeh for the ground beef

Storage: Refrigerate in an airtight container for up to 2 days. Reheat in a covered baking dish in the oven until heated through baking dish in the oven until heated through.

What’s the Best Way to Reheat Taco Lasagna?

Taco lasagna is at its best when eaten right after it’s cooked. With that said, the leftovers (which will keep for a couple of days in the fridge) are still pretty amazing and reheat well. As taco lasagna sits, the sour cream layer will soak into the tortillas, and the tortillas will soften a little, but you’ll still get clean, layered slices.

For the best results, reheat taco lasagna in a covered baking dish in a 350℉ oven until heated through, 10 to 20 minutes. Total cook time will vary depending on how big the pieces are. Covering the baking dish with foil will prevent the lasagna from drying out.

Baked King Crab – King crab is everyone’s favorite crustacean and this king crab recipe is baked with Sriracha lemon butter. The crab legs are so delicious!

Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 mins

Ingredients:

2 lbs. king crab legs

1 stick unsalted butter room temperature and softened

1 teaspoon Sriracha

1 1/2 tablespoons lemon juice

1/2 tablespoon sugar

3 dashes smoked paprika and more for dusting

1 tablespoon chopped parsley and/or chives

Instructions

Preheat oven to 400°F (207°C).

Cut the king crab legs into shorter segments using a pair of scissors. Cut the crab leg segments lengthwise to expose the crab meat. Alternatively, you can also cut the top part of the shell to expose the crab meat.

King Crab

Arrange the king crab legs in a baking tray and bake for 20 minutes. Cover with aluminum foil to avoid drying out the crab.

In the meantime, make the Sriracha Lemon Butter by whipping the softened butter with a whisk. Add the Sriracha, lemon juice and sugar, whisk to combine well. Set aside.

As soon as the crab is out of the oven, spoon the butter over the crab meat. Dust with more smoked paprika and garnish with chopped parsley and/or chives. Serve immediately.

Nutritional Info:

Serving: 4people | Calories: 388kcal | Carbohydrates: 2g | Protein: 42g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 156mg | Sodium: 1927mg | Fiber: 1g | Sugar: 2g

Ingredients

•             1-14 ounce package of golden oreos, crushed in processor
•             ⅓ cup butter, salted and melted
•             1 tbsp for preparing the pan
•             8 ounces cream cheese, softened to room temp
•             ¾ cup white sugar
•             16 ounces frozen whipped topping, thawed
•             2 small boxes of Cheesecake flavored instant pudding mix
•             3 cups whole milk
•             2 large cans of cherry pie filling
•             1 cup chopped pecans or chopped walnuts

Instructions

• Butter the inside of a 9×13 baking dish and set to the side
• Crush the cookies until small crumbs form
• Add the melted butter and pulse until combined
• Place the cookie mix into the bottom of the baking dish, press down and make the layer as even as possible
• Place the crust into the freezer for 10 minutes while you make the filling.
• In a bowl beat together the cream cheese, sugar, vanilla and 1 cup of the whipped topping.
• Mix until smooth
• Spread this mixture over the cookie crust and place back into the freezer for another 10 minutes
• In another bowl combine the 2 packages of pudding mix, the milk and ½ cup of whipped topping mix. Using a whisk, whisk until it begins to thicken
• Spread the pudding over the chilled cream cheese layer, smooth evenly and chill for 30 minutes or until the pudding is set
• After 30 minutes, pour the Cherry pie filling over the pudding layer very carefully so as to not mix layers together
• Carefully spread the remaining whipped topping over the entire dessert
• Top with chopped pecans and chill for 1 to 2 hours before serving.
• Enjoy!

Crispy chicken strips are a kid-friendly dinner that’s perfect for a weeknight! Skip the fast food drive-thru and make perfectly juicy, crispy chicken at home!

Prep Time: 10mins

Cook Time: 10mins

Course: Main Course

Cuisine: American

Keyword: chicken, chicken strips, crispy chicken strips

Servings: 4 

INGREDIENTS:

• 1 lb boneless skinless chicken breasts cut into strips or chicken tenders
• 2 eggs
• 1 cup Panko breadcrumbs
• ¼ cup grated parmesan cheese
• ½ teaspoon paprika
• ½ teaspoon garlic powder
• salt and pepper to taste
• olive oil
• honey mustard dipping sauce

INSTRUCTIONS:

1. Sprinkle with salt and pepper.
2. Lightly beat the eggs in a shallow bowl.
3. In another bowl mix together the breadcrumbs, cheese, paprika, and garlic powder.
4. Dip the chicken first into the eggs and then into the breadcrumb mixture.
5. Transfer to a plate while you finish all the pieces this way.
6. Heat a thin layer of oil in a large nonstick sauté pan over medium heat.
7. Cook the chicken nuggets for several minutes on each side until they are golden brown. Make sure the nuggets are cooked all the way through.
8. Transfer the nuggets to a plate lined with paper towels to help drain off any excess oil.
9. Serve with honey mustard dipping sauce.

Nutritional Info:

Calories: 249kcal | Carbohydrates: 12g | Protein: 31g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 160mg | Sodium: 369mg | Potassium: 497mg | Fiber: 1g | Sugar: 1g | Vitamin A: 330IU | Vitamin C: 1mg | Calcium: 116mg | Iron: 2mg

This one bowl recipe for Amish Cinnamon Bread is easy to make, filled with cinnamon flavor, and perfect for serving with a hot cup of coffee.

Prep Time: 10 minutes

Cook Time: 1hour 10 minutes

Total Time: 1hour 20minutes 

Servings: 12 Slices 

Ingredients:

▢½ cup softened butter salted

▢¾ cup granulated sugar

▢¼ cup packed brown sugar

▢1 large egg

▢1 teaspoon vanilla extract

▢1 cup buttermilk

▢2 cups all purpose flour

▢1 teaspoon baking soda

Cinnamon Sugar Filling and Topping

▢⅓ cup sugar

▢1 ½ teaspoons cinnamon

▢2 tablespoons melted butter

Instructions:

Preheat the oven to 350ºF and grease a 9X5 loaf pan with butter or oil.

Add the softened butter to a large bowl with a hand mixer, OR a stand mixer fitted with the paddle attachment.

Add in granulated sugar and brown sugar to the butter and mix on medium-high speed until the butter and sugars have creamed and are light and fluffy, about 2-3 minutes.

Add the egg, vanilla and buttermilk and mix until fully incorporated.

Sift the flour and baking soda into the bowl and mix just until it starts to come together. Use a silicone spatula to fold everything together until the flour is absorbed and no large lumps remain.

Stir together ⅓ cup of sugar and 1 ½ teaspoons of cinnamon and set aside.

Add half of the batter to the prepared loaf pan, and add half of the cinnamon sugar mixture evenly on top of the batter. Use a butter knife to swirl it into the batter.

Add the remaining half of the batter on top, smoothing it out evenly.

Add the remaining cinnamon sugar mixture and swirl it into the top layer of batter using a butter knife.

Drizzle 2 tablespoons of melted butter on top of the loaf.

Bake in the preheated oven for 50-70 minutes, or until a cake tester (or toothpick) comes out clean when inserted into the center.

Allow to cool in the pan for 20 minutes, and then gently coax it out of the loaf pan and transfer to a wire rack. Allow to cool to room temperature before wrapping and storing.

Notes:

Storing: Wrap your loaf in a triple layer of plastic wrap. Store at room temperature for 2-3 days, or in the refrigerator for 5 days. For longer storage, add the wrapped loaf to a freezer bag and label. Freeze for up to 2 months.

Softened Butter: It’s important that you use softened butter, otherwise it will be very difficult to cream the butter and sugars together. In a pinch melted butter can work, but it will make for a less moist loaf.

Nutritional Info:

Serving: 1g | Calories: 261kcal | Carbohydrates: 39g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Cholesterol: 42mg | Sodium: 227mg | Fiber: 1g | Sugar: 23g

Baked Ham is my kids’ all time favorite meal! They’d pass up a turkey dinner any day of the week (or any holiday) for ham.

This easy baked ham is moist, tender and delicious inside while the outside is brushed with a brown sugar glaze and caramelized for a hint of sweetness. We serve this baked ham for special occasions (like Easter and Christmas) but it’s simple enough to make any time of year!

How much ham per person

If you’re using a bone in ham, you’ll want about 3/4 pound of ham per person and a bit more if you want leftovers (for Ham and Corn Chowder or Cheesy Ham and Potato Casserole). An 8lb ham should feed about 9 people.

What to Serve With Glazed Ham

This beautiful brown sugar ham is most often served at Christmas dinner or Easter dinner at our house! We serve it with our favorite sides for the perfect meal!

PREP TIME: 5minutes

COOK TIME: 2 hours 30 minutes

TOTAL TIME: 2hours 35minutes 

SERVINGS: 12 Servings

Baked ham is moist, tender and delicious inside while the outside is brushed with a brown sugar glaze and caramelized for a hint of sweetness.

INGREDIENTS:

• 1 spiral cut ham with bone-in approx 7-9 pounds
• 2 tablespoons dijon mustard
• ¼ cup pineapple juice or orange juice

Brown Sugar Glaze

• ½ cup pineapple juice or orange juice
• ½ cup brown sugar
• 2 tablespoons dijon mustard
• ¼ teaspoon ground ginger
• 2 teaspoons cornstarch

INSTRUCTIONS:

1. Preheat oven to 325°F.
2. Combine dijon mustard and pineapple juice. Brush over ham.
3. If your ham has a plastic disk on the bone, this should be removed and discarded. Place the ham, flat side down in a roasting pan, and cover tightly with foil. Roast 12-15 minutes per pound (or according to package directions).
4. Meanwhile, combine glaze ingredients and bring to a boil. Turn heat down and simmer 2-3 minutes. Cool.
5. 15 minutes before ham is done, remove from the oven and turn the oven up to 425°F.
6. Brush with glaze and return to the oven until the glaze is caramelized and the ham has reached the safe cook temperature.

Notes:

If you purchase a smoked ham, it has been cooked, be sure to check the package to ensure it says it is “fully cooked”. If your ham is fully cooked on the package (as most spiral hams are), it will need to cook to 140°F (basically just to heat it).

NUTRITIONAL INFO:

Calories: 690, Carbohydrates: 11g, Protein: 57g, Fat: 44g, Saturated Fat: 15g, Cholesterol: 164mg, Sodium: 3200mg, Potassium: 795mg, Sugar: 10g, Vitamin C: 1.5mg, Calcium: 30mg, Iron: 2.5mg

Turmeric and honey – The most potent antibiotic

Since ages Indian spices have been used as a medicine to cure several ailments. Indian spices have for long been used as medicines. Right from burns to minor cuts, turmeric was used as an instant remedy to treat such issues. This was simply because of the miraculous properties of turmeric.

From common cold to soar throat both honey and turmeric are very potent and important alternatives to conventional medicines because of their benefits and antibiotic properties! In fact, these two wonder ingredients are easily and most affordable items to be used as medicines, honey and turmeric would be it! Honey and turmeric both are used for a variety of problems like cold, digestive issues, cuts, wounds, muscles and sprains along with many other health and skin issues.

We are not even joking when we say, the majority of your health problems has turmeric and honey as their solution!

They have been used intensely in Ayurvedic, Indian and Chinese medicines for thousands of years.

What makes turmeric so powerful?

Turmeric has a very important compound in it, called the curcuminoids. Just like polyphenol, curcuminoid has several healing properties which makes turmeric so strong that it can fight almost all health issues in one go! It is also a very strong anti-oxidant which is why it is very good for the skin and it contains antiseptic, antibacterial, anti-fungal and anti-inflammatory properties which help it to treat wounds and allergies very easily!

What makes honey so powerful?

Honey has the power to fight infections without creating resistant bacterias like modern antibiotics. It is so potent that it should be the first method to be used when fighting infections. Many scientists have claimed that honey is more powerful than most of the conventional antibiotics. Honey can also be used to treat infections, cuts and wounds by applying on them directly. Honey can also be taken orally to treat health problems.

Benefits of turmeric

– Reduces inflammation

– Improves digestion

– Reduces pain

– Prevents cancer

– Improves anxiety and depression

How to use natural antibiotic using honey and turmeric?

Many of you must be very confused about using these wonderful items instead of your regualr medicines. You should give it a try. Here is a simple recipe that you can use when you fall sick.

Ingredients:

1/4th cup raw honey,

2 drops of lemon essential oil

1 tsp of ground turmeric

Instructions:

Mix all the ingredients together and stir well. Pour the mixture in a container with a lid and store in room temperature. Consume half teaspoon thrice a day to get rid of allergies, cold or flu.

Ingredients:

1 teaspoon turmeric powder

2 tablespoons pure honey (preferably raw honey)

A pinch of freshly ground black pepper

PREPARATION:

Make sure you use good quality turmeric powder and pure honey. Raw honey is preferred as it offers additional health benefits.

Mix: In a small bowl, add 1 teaspoon of turmeric powder and 2 tablespoons of honey. Add a pinch of freshly ground black pepper. The black pepper increases the bioavailability of the curcumin in turmeric, allowing your body to absorb it better.

Mix Thoroughly: Stir the ingredients thoroughly until they come together into a smooth paste.

Storage: Pour the mixture into an airtight jar or container. Store in a cool, dry place, preferably the refrigerator, to preserve freshness.

Application:

Turmeric honey can be used in different ways:

As a natural antibiotic: If you have signs of cold or infection, you can take 1 teaspoon of turmeric honey to boost your immune system and reduce inflammation.

As an anti-inflammatory: This mixture can be applied to inflamed areas of skin to relieve itching, redness and swelling.

As a calming tea: Add a teaspoon of turmeric honey to a cup of warm water to make a calming tea.

Note:

Before using turmeric honey as a remedy, consult your doctor, especially if you have any allergies or medical concerns.

Turmeric honey is a fascinating natural remedy that combines the healing powers of two amazing ingredients. It is an example of how nature provides us with simple but effective solutions to our health problems. Try it and experience the amazing benefits of this natural antibiotic for yourself.

This delicious and colorful California Pasta Salad is always a hit as part of a party menu. Make this easy pasta salad recipe up to a day ahead if you like; the flavors only get better as it marinates.

Course: Salad

Cuisine: American

Prep Time: 15minutes

Cook Time: 2hours 25minutes 

Total Time: 2 hours 40minutes

Servings: 16 (1-cup) servings

INGREDIENTS:

For the Salad Dressing:

• 1 cup olive oil
• 1/2 cup red wine vinegar
• 1/4 cup Parmesan cheese
• 1 tablespoon sesame seeds
• 2 teaspoons dried oregano
• 2 teaspoons poppy seeds
• 1/4 teaspoon garlic or two cloves fresh, finely minced
• 1 teaspoon paprika
• 1/2 teaspoon celery seed
• 1/4 teaspoon salt or more to taste

For the Pasta Salad:

• 1 pound thin spaghetti broken into thirds (see note 1)
• 2 medium zucchini diced
• 1 pint grape tomatoes halved (see note 2)
• 1 large hot house cucumber diced
• 1 medium green bell pepper diced
• 1 medium red bell pepper diced
• 1 red onion diced (optional)
• 1 (6.5 ounce) can sliced black olives drained (see note 3)

INSTRUCTIONS:

1. In a small bowl with a whisk, or in a jar with a tight-fitting lid, combine olive oil, red wine vinegar, Parmesan cheese, sesame seeds, oregano, poppy seeds, garlic, paprika, celery seed, and salt.
2. Mix well and allow flavors to blend while preparing the salad.
3. Bring 4 quarts water and 1 tablespoon salt to boil.
4. Add spaghetti and cook according to package directions, about 9 minutes. Drain well and rinse in cold water.
5. In a large bowl add zucchini, tomatoes, cucumber, bell peppers, onion, and black olives.
6. Add rinsed pasta and drizzle with salad dressing to taste (you don’t have to use it all).
7. Toss to combine, cover, and chill at least 2 hours or overnight.

Notes:

Thin spaghetti: Yes, I know Italian chefs will scoff at me recommending that you break the noodles into thirds. I strongly suggest that you follow suit, however; this allows the pasta to not only cook faster and fit easier into your pot, but also makes it easier to eat.

Grape tomatoes: Cherry tomatoes or chopped Roma, classic, or heirloom tomatoes can also pinch hit.

Canned black olives: I know these are polarizing, so feel free to omit. But I adore the briny element they add to the pasta salad.

Yield: This California Pasta Salad recipe makes a whopping 16 1-cup servings. Talk about perfect for parties, potlucks, or picnics! Feel free to halve the recipe if you’re sharing it with a smaller crew.

Storage: Transfer extra pasta salad to an airtight container in the refrigerator up to 4 days

Make ahead: California Pasta Salad can be assembled up to 3 days in advance. Store in an airtight container in the refrigerator until ready to serve. Toss gently before serving.

Cheese, please! If you enjoy your pasta salad with a bit of creamy dairy in the mix, toss in mozzarella bocconcini or crumble in some feta or goat cheese.

Nutritional Info:

Serving: 1cup | Calories: 257kcal | Carbohydrates: 26g | Protein: 5g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 1mg | Sodium: 70mg | Potassium: 278mg | Fiber: 2g | Sugar: 3g | Vitamin A: 647IU | Vitamin C: 25mg | Calcium: 54mg | Iron: 1mg

Every holiday meal needs a solid side dish to round it out, Grandma’s Cheesy Broccoli Souffle Casserole is just that dish. It’s quick & easy, full of good for you veggies served in tasty cheesy form. It’s perfect for the holidays, but also easy enough for every day dinner.

If you grew up in the South, you know there’s one thing treasured above all else. A precious item handed down, or passed down, from generation to generation.

Some might argue it’s more precious than fine jewels, money, even gold. Every generation one matriarch is entrusted with it’s keeping. And with bringing it’s sacred, secret contents to every family gathering.

A cheesy vegetable casserole that pairs perfectly with any main meat for a comforting meal, fit for a crowd.

Prep Time: 10mins

Cook Time: 45mins

Total Time: 55mins

Course: Side Dish

Cuisine: American

Servings: 8 

Ingredients:

• 2 10 oz pkgs frozen broccoli, thawed, drained, & chopped OR 20 oz fresh broccoli, steamed, and chopped
• 1 medium onion, diced
• 1 10 3/4 oz can cream of broccoli or cream of mushroom soup
• 1 cup shredded sharp cheddar cheese, divided
• 1/4 cup milk
• 1/4 cup mayonnaise
• 2 eggs beaten
• pinch crushed red pepper flakes
• smoked paprika

INSTRUCTIONS:

1. Cook the broccoli, drain thoroughly, and spoon into a lightly greased, medium-large sized baking dish. Set aside.
2. In a large mixing bowl, stir together the onion, soup, 1/2 cup of cheese, milk, mayo, eggs, and red pepper flakes until evenly combined.
3. Spoon the mixture evenly out over the broccoli. Using the back of the spoon, spread out as necessary.
4. Sprinkle the remaining 1/2 cup of cheddar evenly out over top the casserole. Sprinkle with smoked paprika.
5. Bake the casserole at 350 degrees for 45 minutes. Let rest 5-8 minutes before serving.

Nutritional Info:

Calories: 202kcal | Carbohydrates: 2g | Protein: 12g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 245mg | Sodium: 223mg | Potassium: 128mg | Fiber: 1g | Sugar: 1g | Vitamin A: 482IU | Vitamin C: 1mg | Calcium: 148mg | Iron: 1mg