Yummy Recipes

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

There’s something nostalgic about a bucket of KFC Original Recipe Chicken. Growing up, most of us didn’t have parents that were willing to fry chicken at home, so KFC became something of a special occasion food. It made an appearance at block parties, Fourth of July celebrations, and end-of-season soccer tournaments, wowing us with its salty, greasy, spicy, and flavorful crust. If you didn’t grab a piece early enough, you’d end up with the one at the bottom of the bucket, stripped of its extra crispy skin by someone with a voracious appetite (also known as the saddest thing ever).

Course: Main Course

Cuisine: American

Prep Time: 1hr

Cook Time: 10mins

Total Time: 1 hr 10mins

Servings: 3

INGREDIENTS:

Brine

• Chicken drumsticks – 500 grams
• Buttermilk – 1 ½ cup
• Salt – ¼ tsp
• Crispy coating
• Cornstarch – 2 tbsp
• Egg white – 1
• Bread crumbs – 1 cup
• Oil for deep frying – 2 to 3 cups
• Seasoning
• Slat – ½ tsp
• Red chilli powder – 1 tsp
• Ground black pepper – ½ tsp
• Allspice – ¼ tsp
• Garlic powder – ¾ tbsp
• Onion powder – 1 tsp
• Mixed Herbs – 1 tsp

INSTRUCTIONS:

Preparing Brine Chicken

1. Take a bowl and add in the buttermilk. In case you don’t have buttermilk, add in 1/2 tsp yoghurt along with 1 cup of water. Mix it well and add 1/4 tsp of salt.
2. Clean the chicken to be used and then add it to the buttermilk. Cover the bowl and put it in the refrigerator overnight. If you are short on time, at least refrigerate for four hours. Refrigeration will make the chicken soft.
3. Steps to prepare crispy fried chicken
4. When you want to cook fried chicken, then take the chicken out of the fridge and keep it aside.
5. In a separate bowl, add egg white.
6. In a flat try or wider bowl, add some bread crumbs. Keep them aside.
7. Drain all the buttermilk from the chicken. In this chicken, add seasonings and rub. Mix well for 2 to 3 minutes. Sprinkle corn starch on the chicken and mix again.
8. Add 1 egg white and 3 to 4 tbsp buttermilk in a bowl. Mix them in the chicken so it becomes moist enough to stick bread crumbs.
9. Take each chicken piece and coat in bread crumbs. Repeat the same step to all chicken pieces.
10. Keep coated chicken pieces aside for 10 min before frying.
11. Add some oil to the pan and heat it. Keep the flame on the medium level.
12. When oil is heated enough, test the oil by adding a small amount of wet portion. If the wet piece rises without browning then the oil is hot enough.
13. You may shake your chicken pieces to shed off the extra crumbs. Now add chicken pieces to oil and fry. In one try, add only two or three pieces.
14. Keep flame at medium level and fry until they turn golden. Cook pieces from all sides.
15. After they are cooled and turned crispy. Take them out and put them on serving plates.
16. Serve them hot with sauces or ketchup.

It’s that time of year when the air gets crisp and we start craving all the tastes of fall: cinnamon, maple, nuts and, of course, sweet potatoes. So let’s put them together! We have the perfect dish to do it, too: Hasselback Maple Pecan Sweet Potatoes.

The hasselback method is one of our favorites – remember our Smoky Hasselback Potatoes, Hasselback Chicken and Easy Hasselback Baked Apples?! – and it’s the perfect way of getting all that flavor mixed in with the delicious orange spud. Plus, the slicing and baking method gives the sweet potatoes a fantastic combination of creamy and crispy that’s the epitome of fall food. We can’t praise this one enough, so let’s stop talking and start cooking! Watch us make it, then read on for the recipe

Serves 2

Prep Time: 5 minutes

Total Time: 45 minutes

INGREDIENTS:

• 2 medium sweet potatoes
• 1 tablespoon vegetable oil
• Salt and black pepper, to taste
• 2 tablespoons butter, melted
• 1 teaspoon ground cinnamon
• ¼ cup chopped pecans
• ¼ cup maple syrup
• ½ teaspoon pure vanilla extract
• ½ teaspoon kosher salt

DIRECTIONS:

1. Preheat oven to 425 degrees Fahrenheit (218 degrees Celsius).
2. Place a sweet potato between two chopsticks for stability and knife guidance. Every ¼-inch along the length of the sweet potato, slice ⅞ of the way through, or until the knife hits the chopsticks. (The chopsticks will help prevent the knife from cutting all the way through the sweet potato.) Repeat with the second potato.
3. Brush the sweet potatoes with the vegetable oil. Place in a small baking dish and season with salt and pepper to taste.
4. Bake the sweet potatoes for 30 to 40 minutes, or until soft.
5. Remove the sweet potatoes from the oven, and increase the oven temperature to 450 degrees Fahrenheit (230 degrees Celsius).
6. In a small bowl, combine the melted butter, ground cinnamon, chopped pecans, maple syrup, vanilla extract, and kosher salt. Stir to mix.
7. Spoon the maple syrup mixture over and in between the baked sweet potato slices, pushing the pecan pieces in between each slice.
8. Drizzling hasselback-cut sweet potatoes with maple pecan mixture.
9. Return the filled sweet potatoes to the oven and bake an additional 8 to 10 minutes.
10. Remove the baked sweet potatoes from the oven and spoon any cooking liquid over the potatoes. Allow them to cool slightly before serving.

Thanks to its abrasive action, salt helps descale surfaces and remove yellow stains embedded in the bottom of the toilet bowl and shower walls.

In addition to being a natural stain remover, salt also helps eliminate bad odors and unclog toilet pipes

Besides, the toilet can easily become clogged if you throw tampons or wipes into the bowl. This is why only natural waste and toilet paper should end up in the toilet bowl. The rest should be thrown in the trash.

using everyday household items, and one of them is salt.

You can use Epsom salt alone or combine it with other ingredients like baking soda to unclog the toilet. If you’re not dealing with a severe toilet blockage, salt is the simplest way to get over it.

In this post, we will explain how to do it.

Types of Salt You Can Use for Cleaning a Blocked Toilet

Salt comes in different forms, so we need to explain which are suitable for cleaning and unclogging your toilet bowl. Three types stand out:

 

Table Salt

Table salt – or sodium chloride – is the most common form of salt that you can find in most kitchens worldwide. It’s a multifunctional household item that serves the cleaning purpose as well.

The sole downside is that you have to pair it with other ingredients to get an efficient cleaner for a clogged toilet siphon jet. It’s the only way to get rid of the clogs and grime buildups that make your toilet look dirty.

Rock Salt

As the name suggests, this type of salt comes in mineral rocks that you might also have at home. It contains more minerals than iodized or table salt, which makes it a more powerful clog-breaking tool.

Epsom Salt

Epsom salt is a type of salt that contains magnesium, sulfate, and trace minerals. It’s not your average table salt but rather a stronger component that can successfully unclog a toilet and dissolve sturdy debris.

How to Unclog Your Toilet With Salt?

If you are in a hurry to clean a clogged toilet (and who isn’t?), remember that Epsom salt is the only type that works quickly. The other two types are suitable for overnight projects that don’t require your urgent reaction.

Unclogging With Epsom Salt

Not everyone has this product at home, so make sure to order a bag of Natural Epsom Salt on Amazon. You don’t need more than a cup or two of Epsom salt to unclog a toilet, which makes this 16 oz bag perfect for your DIY project.

The procedure is simple – pour one cup of salt into the toilet bowl and let it float for 15 minutes. You can notice the reaction immediately because water and magnesium sulfate together produce a funny bubbling sound.

After a while, you can press the flush handle and watch the toilet unclogging.

Unclogging a Toilet With Rock Salt

Rock salt also works alone, but it takes a lot longer to react. You will probably choose to pour it into the toilet in the evening, so it gets enough time to unclog your toilet. This is what you need to do:

Grab a cup of rock salt

Mix it with two gallons of hot water (avoid boiling water)

Pour the liquid into the toilet bowl

Leave it there for eight hours minimum

Flush the toilet in the morning

The toilet should work as usual after this treatment. However, beware not to use boiling water as it may cause the porcelain to crack – the usual hot water from the tap will do the job much better.

Breaking Toilet Clogs With Table Salt

The third solution is to break a toilet clog using kitchen salt. In this case, you have to combine salt with other cleaning products such as baking soda.

The mix should contain one cup of salt and one cup of baking soda. Pour it into the toilet bowl and add 12 cups of hot water. Once again, remember to avoid boiling water for cleaning the toilet.

Now you can let the solution work overnight. You can flush the toilet to break the clog early in the morning, but we recommend taking the extra step. Namely, you can plunge the toilet before flushing to make sure that the clog is gone.

After all this, some baking soda might remain on the bottom of your toilet – pour a bucket of hot water to push it down the toilet drain.

Use Salt to Prevent Clogging

Salt is a great item for unclogging a toilet, but it’s much better to use it for prevention. All you need is to clean the toilet once a week – or even a month – using one of the three solutions we explained above.

Our advice is to go with kitchen salt and vinegar because you probably have them at home 365 days a year. The good thing about it is that you don’t have to wait for eight hours – the combination works in 10 minutes because it doesn’t have to break a clog.

It’s the same mix of salt and baking soda – add one cup of each and pour hot water over it. If you do it periodically, rest assured you will make a no-clog toilet.

Why Use Salt for Unclogging a Toilet?

We get this question a lot: Why should I use salt for unclogging a toilet with so many commercial products available? Well, we can give you at least three practical reasons to go with salt:

Salt Is Cheap

Salt is a widespread household product for two reasons – it makes an excellent spice, and it’s very affordable, especially when you buy it in bulk. Commercial products are not too costly, but they are much more expensive compared to salt.

It’s Available Around the Clock

Almost every home has a bag of salt, which means you can react instantly and unclog your toilet quickly. And when it comes to bathroom emergencies, you don’t want to wait until you purchase a commercial product.

Salt Pairs Well With Other Products

It’s also important to mention that salt pairs well with other household products, creating a natural cleaning solution. That includes items such as vinegar and baking soda, AKA products that you probably have in your home as well.

Salt Is Multifunctional

You can only use commercial toilet cleaners for one purpose, but that’s not the case with salt. Keep in mind that salt plays a primary role in the kitchen, where it helps you create delicious meals.

It’s Safe for the Environment

Salt is 100 percent natural and safe for the environment, so there’s no reason to worry about chemicals or unwanted side effects. You also don’t have to use gloves during the treatment, making it the best choice health-wise.

You probably use salt as a spice every day, but you can also use it as a reliable unclogging tool. So, how to break the toilet clog with salt?

There are different types of salt, and they all work differently:

Epsom salt breaks the clogs alone and delivers in minutes

Rock salt alone can unclog your toilet bowl, but it needs hours to work

Table salt requires a mix with other ingredients, but it’s available 24/7

Salt will help you dissolve almost all sorts of toilet clogs, so make sure to test it before spending money on commercial products.

Does salt help to unclog the toilet?

Yes, salt can help you to unclog your toilet bowl. Epsom salt will do it in 15 minutes, while rock salt and table salt require at least eight hours to work. In each case, you can break the clogs using salt

What can you pour down a toilet to unclog it?

Besides salt, you can pour many products to unclog the toilet. That includes items such as baking soda and vinegar, commercial cleaners, and penetrating oils.

 

These are the most flavorful crispy roast potatoes you’ll ever make. And they just happen to be gluten-free and vegan (if you use oil) to boot.

The Brits get a bad rap for their cuisine, and in some cases rightfully so—the beef cooked until gray and the gravy-made-from-granules that I ate every Sunday while staying in England were not the height of culinary greatness— but dang if there aren’t a lot of things they do better than almost anyone else. I’m talking savory pies, fried fish, Yorkshire puddings, and roasted potatoes. The British method of roasting potatoes is one that I’ve taken a strong liking to. It’s simple, and it produces amazing results. Boil chunks of potato until they’re just tender, toss them none-too-gently with fat (ideally beef drippings) to rough up their surface, then roast them until they’re crisp and crackling.

Cook: 10 mins

Active: 30 mins

Total: 50 mins

Serves: 6 to 8 servings

INGREDIENTS:

Kosher salt

1/2 teaspoon (4g) baking soda

4 pounds (about 2 kg) russet or Yukon Gold potatoes, peeled and cut into quarters, sixths, or eighths, depending on size (see note)

5 tablespoons (75ml) extra-virgin olive oil, duck fat, goose fat, or beef fat

Small handful picked fresh rosemary leaves, finely chopped

3 medium cloves garlic, minced

Freshly ground black pepper

Small handful fresh parsley leaves, minced

INSTRUCTIONS:

Adjust oven rack to center position and preheat oven to 450°F (230°C) (or 400°F (200°C) if using convection). Heat 2 quarts (2L) water in a large pot over high heat until boiling. Add 2 tablespoons kosher salt (about 1 ounce; 25g), baking soda, and potatoes and stir. Return to a boil, reduce to a simmer, and cook until a knife meets little resistance when inserted into a potato chunk, about 10 minutes after returning to a boil.

Meanwhile, combine olive oil, duck fat, or beef fat with rosemary, garlic, and a few grinds of black pepper in a small saucepan and heat over medium heat. Cook, stirring and shaking pan constantly, until garlic just begins to turn golden, about 3 minutes. Immediately strain oil through a fine-mesh strainer set in a large bowl. Set garlic/rosemary mixture aside and reserve separately.

When potatoes are cooked, drain carefully and let them rest in the pot for about 30 seconds to allow excess moisture to evaporate. Transfer to bowl with infused oil, season to taste with a little more salt and pepper, and toss to coat, shaking bowl roughly, until a thick layer of mashed potato–like paste has built up on the potato chunks.

Transfer potatoes to a large rimmed baking sheet and separate them, spreading them out evenly. Transfer to oven and roast, without moving, for 20 minutes. Using a thin, flexible metal spatula to release any stuck potatoes, shake pan and turn potatoes. Continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, 30 to 40 minutes longer

Transfer potatoes to a large bowl and add garlic/rosemary mixture and minced parsley. Toss to coat and season with more salt and pepper to taste. Serve immediately.

Notes

Russet potatoes will produce crisper crusts and fluffier centers. Yukon Golds will be slightly less crisp and have creamier centers, with a darker color and deeper flavor. You can also use a mix of the two.

The potatoes should be cut into very large chunks, at least 2 to 3 inches or so. For medium-sized Yukon Golds, this means cutting them in half crosswise, then splitting each half again to make quarters. For larger Yukon Golds or russets, you can cut the potatoes into chunky sixths or eighths.

NUTRITIONAL INFO:

Yield: 10

Serving Size: 1

Amount Per Serving

Calories323TotalFat13gSaturatedFat3gTransFat0gUnsaturatedFat9gCholesterol20mgSodium97750mgCarbohydrates43gFiber5gSugar2gProtein10g

Tasty, juicy filling wrapped with slippery wrappers and served in an umami broth, this easy wonton soup makes a wonderful all-in-one meal.

Prep Time: 30min

Cook Time: 6mins

Total Time: 36mins

Course: Main Course

Cuisine: Chinese

Servings: 4 servings 

INGREDIENTS:

For the wontons

300 g ground pork or chicken, shrimp, beef

2 stalks scallions finely chopped

1 tsp ginger minced

1 tbsp light soy sauce

1 tsp Shaoxing wine

¼ tsp salt

1 pinch ground white pepper or ground Sichuan pepper, five-spice powder

3 tbsp chicken broth homemade or shop-bought (see note 1)

40 pieces ready-mead wonton wrappers see note 2

For the soup

1 liter chicken broth homemade or shop-bought (see note 1)

2 heads baby bok choy or other leafy greens

Salt to taste

Ground white pepper to taste

Sesame oil to taste

Scallions finely chopped

Chili oil optional

Instructions:

Mix the filling

Add ground pork, scallions, ginger, light soy sauce, Shaoxing wine, salt, white pepper and 3 tablespoons of chicken stock to a mixing bowl. Swirl constantly to combine until the meat fully absorbs the liquid and becomes a sticky paste.

Wrap the wontons

With your fingertip, wet the edge of a wonton wrapper with a little water. Place some pork filling in the middle. Fold the wrapper into a rectangle. Press to seal the edge. From the folded side, wet one corner then place the other corner on top. Press to seal (see video below).

Heat the broth

In a saucepan, heat the chicken broth to a boiling point. Set aside for later use.

Cook the wontons

While the broth is heated, bring plenty of water in a separate pot/wok to a full boil. Gently put in the wontons. Move them around with a spoon to avoid sticking. You may need to cook them in batches (see note 3).

When the wontons rise from the bottom and float on the surface, continue boiling for a further 1½ minutes or so. Put in bok choy and cook for another 20 seconds.

Assemble the dish

Add salt, ground white pepper and sesame oil to 4 serving bowls, then top up each one with the heated broth.

Fish out the wontons and bok choy and put them to the bowls. Garnish with scallions and chili oil (if using).

Make in advance

You may freeze uncooked wontons right after they’re assembled (Do not leave them on the counter for too long). Lay them in a single layer on a tray lined with parchment paper. Once completely frozen, transfer them to airtight bags or containers.

Cook frozen wontons: Do not defrost. Follow the same method above.

Notes:

1. Make chicken stock from scratch:

Put a whole chicken in a large pot filled with cold water. Bring it to a boil then skim off any impurity floating on the surface.

Add 2 stalks of scallions and a few slices of ginger. Leave to simmer over low heat for 40-50 minutes. Then take out the chicken, scallions and ginger.

2. This recipe makes about 40 wontons if the wrappers are small (about 9cm/3.5in). If using large ones (about 10.5cm/4.2in), you may make about 30 wontons.

3. Cook in batches: If you lay the wontons one beside another in a single layer, the area they cover shouldn’t be bigger than the cookware.

Nutritional Info:

Serving: 1bowl | Calories: 453kcal | Carbohydrates: 48g | Protein: 23g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 66mg | Sodium: 1861mg | Potassium: 357mg | Fiber: 2g | Sugar: 1g | Vitamin A: 93IU | Vitamin C: 2mg | Calcium: 27mg | Iron: 1mg

This is a wonderful, classic lasagna recipe – nothing too fancy, just layers of pasta, meat sauce, a ricotta cheese mixture, and mozzarella – and it’s one that everyone should have in their own recipe collection!

Rather than using the mix ground beef and sausage listed in this recipe, you can use whatever kind of meat your family enjoys – just plan for about two pounds total.

Yield: 12 servings

Prep: 30 mins

Cook: 1 hour 30 mins

Total: 2 hours

INGREDIENTS:

2 pounds whole milk ricotta cheese

1 pound box of dry lasagna noodles (you will need 16 noodles. A one pound box contains 20 noodles so you will have four extra. Usually a few get broken so this usually works out)

FOR THE MEAT SAUCE

2 tablespoons extra virgin olive oil

1 cup chopped onions

1 tablespoon chopped garlic

1 pound lean ground beef (90/10)

1 pound ground Italian sausage meat (hot or sweet your choice)

1 28–ounce canned crushed tomatoes (we use Cento)

2 tablespoons tomato paste

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 teaspoon dry oregano

2 tablespoons dry basil or 4 tablespoons chopped fresh basil

Pinch red pepper flakes

2 teaspoons chopped fresh mint

FOR THE CHEESE MIXTURE

Ricotta cheese that was strained in the first step

1 cup shredded mozzarella

2 eggs beaten

1 cup grated Parmesan cheese

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/2 cup chopped fresh Italian flat leaf parsley

OTHER INGREDIENTS YOU’LL NEED

2 1/2 cups tomato sauce (see recipe here)

8 ounces fresh mozzarella sliced into 12 slices

3 cups shredded mozzarella

1/2 cup grated Parmesan cheese

COPY INGREDIENTS

INSTRUCTIONS:

1. Line a strainer with cheese cloth and place over a bowl. Place the ricotta in cheesecloth lined strainer and cover the top with more cheesecloth.
2. Then place a heavy object over the top to press the ricotta. This process will remove some of the liquid from the ricotta cheese.
3. Cook lasagna noodles according to box directions but keep them slightly undercooked (cook approximately 7-8 minutes).
4. They should still have a good bite to them. Rinse and cool. Keep moist while you prepare the rest of the dish.
5. In a large skillet, heat the olive oil and cook the onions for about two minutes over medium high heat. Add the garlic and cook one more minute. Add the meat, stir and cook until there is no pink.
6. Depending on the fat content of the meat you are using, you may need to drain off some liquid. There should only be a few tablespoons of liquid after cooking the meat.
7. Add crushed tomatoes, tomato paste, 1 teaspoon salt, ¼ teaspoon pepper, oregano, basil, red pepper flakes and mint. Reduce to medium and simmer ten minutes, stirring occasionally. Set aside.
8. In a medium bowl, mix drained ricotta, 1 cup shredded mozzarella, beaten eggs, 1 cup Parmesan cheese, 1 teaspoon salt, ¼ teaspoon pepper and the chopped parsley. Mix to combine and set aside.
9. Preheat oven to 375 degrees and put oven rack in center of oven.
10. In a 9X13X3 glass baking dish, ladle in one cup of tomato sauce into the bottom and lay four lasagna noodles overlapping slightly.
11. Add one third of these cheese mixture, one third of the meat mixture and half of the sliced fresh mozzarella. (The sliced mozzarella will not cover the whole pan, just spread as evenly as possible).
12. Repeat with four more noodles, one third of cheese mixture, one third of meat mixture and the other half of sliced fresh mozzarella.
13. Cover with four more noodles and top with remaining cheese mixture, remaining meat mixture and 1 ½ cups shredded mozzarella cheese.
14. Finish with four more noodles, 1 ½ cups tomato sauce, 1 ½ cups shredded mozzarella and ½ cup grated Parmesan cheese.
15. Lay a piece of parchment paper over top and then cover tightly with foil. Cover a sheet pan with foil and place a rack in foiled pan.
16. Now place the covered lasagna on the rack and place in the oven. The rack is to circulate heat and the lower pan will catch any drips.
17. Bake for one hour covered. Remove foil and parchment and cook uncovered for 30 more minutes. Let rest 15-30 minutes before cutting.

I went through a pretty serious “ham and cheese party slider” phase. You know those little baked sandwiches using Hawaiian rolls and melted butter poured over the top? Well, for a while, I couldn’t get enough of them and served them for every party. No one was complaining though, because they’re delicious and buttery and easy to love. But now it’s time to change things up a little. Here’s the same concept, but on crackers so they’re just as buttery, just as delicious, but a little more bite sized. I think I might be about to enter another serious party sandwich phase.

Serves 12

Prep Time: 10min

Cook Time: 10min 

Total Time: 20min 

INGREDIENTS:

• 48 Ritz crackers
• 8 slices deli ham
• 8 slices Swiss cheese
• 4 tablespoons butter, melted
• 2 teaspoons Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon garlic powder
• 1 teaspoon poppy seeds
• 1/2 teaspoon dried minced onion

INSTRUCTIONS:

1. Preheat oven to 350°F.
2. Place half of the crackers in a 9×13-inch baking dish, flat side down.
3. Tear ham into small strips and fold and place on each cracker.
4. Cut cheese into 1-inch pieces and place one on each piece of ham/cracker. Top with another cracker to form a mini sandwich.
5. Stir Dijon mustard, Worcestershire sauce, and garlic powder into the melted butter, then pour evenly over the cracker sandwiches.
6. Sprinkle poppy seeds and minced onion evenly over the top.
7. Bake until cheese has melted and tops are golden brown, 10-12 minutes.
8. Serve warm and enjoy!

NOTES:

Make it ahead: these sandwiches are best served while warm. You can gather/prepare all of the ingredients ahead of time, and then assemble and bake the sandwiches when you’re ready to serve them.

Change it up: any combination of deli meat and cheese works well here. Roast beef and cheddar, or turkey and colby jack are a few ideas!

NUTRITIONAL INFO:

Calories: 65kcalCarbohydrates: 4gProtein: 2gFat: 4gSaturated Fat: 2gCholesterol: 9mgSodium: 131mgPotassium: 27mgFiber: 1gSugar: 1gVitamin A: 63IUVitamin C: 1mgCalcium: 37mgIron: 1mg

Sausage Balls are savory, cheesy, and dippable, perfect as an appetizer or as part of a game-day spread! Make them with store-bought or homemade Bisquick mix.

Prep Time: 25 minutes

Cook Time: 22 minutes

Total Time: 47 minutes

INGREDIENTS:

1 pound (16 ounces) ground pork sausage

2 cups baking mix or Homemade Bisquick Mix

1 teaspoon garlic powder

2 tablespoons finely chopped jalapeños, optional

1 pound (16 ounces) sharp cheddar cheese, shredded

1/3 cup finely chopped pecans or pecan chips

INSTRUCTIONS:

Allow the ground sausage to sit at room temperature for about 30 minutes.

Preheat oven to 350°F. Line a baking sheet with foil and place a wire baking rack onto the lined pan. Spray the rack with nonstick cooking spray. This step will allow the grease to drip off onto the pan below.

Add all of the ingredients to a large bowl. Use clean hands to evenly combine the mixture. Do not worry about there being too much baking mix; it will incorporate as you mix everything together. You can speed up this process by using your stand mixer fitted with the paddle attachment.

Use a medium cookie scoop (1 1/2 tablespoons) to portion the mixture. Roll each portion into a ball and place onto the prepared baking rack.

Bake the sausage balls for 18-22 minutes.

Serve warm with your favorite dipping sauce, such as homemade ranch dip.

Notes:

For a mild version, use mild pork sausage. For a spicier version, use medium or hot pork sausage.

HOW TO SERVE SAUSAGE BALLS

I like to serve bisquick sausage balls with a bowl of homemade ranch dip. Whether it’s a dinner appetizer or part of a party spread along with spinach artichoke bites, beer cheese dip, and cheese straws, everyone loves them.

They’re best when they’re fresh out of the oven, but they are still delicious at room temperature.

Overhead view of several sausage balls arranged on a white plate next to a bowl of ranch dip

In fact, they’re good straight out of the fridge!

If you have leftovers, simply store them in an airtight container in the refrigerator and enjoy whenever the craving hits.

Give these sausage balls a try and see for yourself how delicious they are!

NUTRITIONAL INFO:

Yield: 38

Serving Size: 1 sausage ball

Calories:43TotalFat2gSaturatedFat1gTransFat0gUnsaturatedFat2gCholesterol1mgSodium95mgCarbohydrates5gFiber0gSugar1gProtein1g

Did you make this recipe?

You will love this recipe for Sweet Potato Pie! The filling is sweet, creamy, and will melt in your mouth. It’s perfect for the holidays!

 Course: Dessert

 Cuisine: American

 Prep Time: 35minutes

Cook Time: 1hour 55minutes

Total Time: 2hours 30minutes

 Servings: 8 servings

INGREDIENTS:

• 1 (1 pound) sweet potato
• 1/2 cup butter, softened
• 1 cup white sugar
• 1/2 cup milk
• 2 eggs
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1 (9 inch) unbaked pie crust

Directions:

1. -Boil sweet potato whole in skin for 40 to 50 minutes, or until done.
2. Run cold water over the sweet potato, and remove the skin.
3. -Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla.
4. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.
5. -Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean.
6. Pie will puff up like a souffle, and then will sink down as it cools.
7. Enjoy ❤

Nutritional Info:

Calories: 230kcal | Carbohydrates: 44g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 56mg | Sodium: 93mg | Potassium: 462mg | Fiber: 4g | Sugar: 26g | Vitamin A: 16257IU | Vitamin C: 3mg | Calcium: 89mg | Iron: 1mg

These no-bake peanut butter bars have a thick layer of sweet oatmeal and a rich and fudgy chocolate peanut butter center. They’re very similar to your favorite no-bake cookie recipe, but they’re in bar form.

Prep Time: 10minutes 

Cook Time: 5minutes 

Total Time: 15minutes 

Servings: 16 bars

INGREDIENTS:

• 3/4 cup butter
• 1/2 cup packed brown sugar
• 1 teaspoon vanilla extract
• 3 cups quick cooking oats
• 1 cup semi-sweet chocolate chips
• 1/2 cup peanut butter

INSTRUCTIONS:

1. Melt butter in a large sauce pan over low heat.
2. Stir in brown sugar, vanilla, and oats.
3. Cook for 3 to 4 minutes. Press half of mixture in to the bottom of a buttered 8 x 8 dish.
4. In a microwave safe bowl, microwave the chocolate and peanut butter, stirring every 30 seconds until melted and blended.
5. Pour the chocolate peanut butter mixture over the crust.
6. Sprinkle the remaining oat mixture over the chocolate and peanut butter, pressing gently to form a crust.
7. Refrigerate for 3 hours before cutting and serving.

Nutritional Info:

Calories: 271kcal | Carbohydrates: 24g | Protein: 4g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 23mg | Sodium: 116mg | Potassium: 181mg | Fiber: 2g | Sugar: 11g | Vitamin A: 270IU | Calcium: 26mg | Iron: 1.6mg

Loaded deviled eggs are a tasty twist on a classic deviled eggs recipe and include savory egg yolk, creamy mayo, cheese, and a dash of hot sauce topped with salty bacon bits. Serve this mouthwatering appetizer at your next holiday gathering or potluck for the ultimate crowd-pleasing snack.

Why You’ll Love this Bacon Deviled Eggs Recipe:

EASY: This recipe is so easy, but looks fancy! Just hard-boil your eggs, mix up some ingredients, and they’ll be ready to serve.

LOADED WITH FLAVOR: These are loaded with bacon, cheese, sour cream, and chives for a tasty dish.

HOLIDAY APPETIZER: Deviled eggs make the best holiday appetizer. These are the perfect appetizer for Easter, Christmas, Thanksgiving, or New Year’s!

Prep Time: 15minutes

Cook Time: 12minutes

Total Time: 27minutes 

Servings: 12 deviled eggs

Course: Appetizer, Side Dish

Cuisine: American

INGREDIENTS:

• 6 large eggs
• 2½ tablespoons quality mayo, I use Hellman’s
• 2 tablespoons sour cream
• 1 teaspoon dijon
• 1 heaping tablespoon chives, finely chopped
• ¼ plus ⅛ teaspoon onion powder
• ¼ teaspoon Crystal hot sauce
• ⅛ teaspoon smoked paprika
• Kosher salt and freshly cracked black pepper, to taste
• 2 strips thick-cut bacon, diced
• ⅓ cup sharp cheddar cheese, freshly grated using a microplane grater

Garnish

• Chives, chopped
• 1½ tablespoons sharp cheddar cheese, freshly grated using a microplane grater
• Freshly Cracked Black pepper

INSTRUCTIONS:

1. Cook cut bacon until crispy. Transfer to a paper towel-lined bowl and set aside.
2. Carefully add eggs to a medium-sized pot. Add enough water so that there is 1 inch of water above the eggs. Cover the pot and bring the water to a rolling boil over medium-high heat. As soon as you hear the water begin to boil, turn off the heat and set a timer for 12 minutes. Meanwhile, prepare an ice bath for the eggs.
3. When the timer goes off, carefully add hard boiled eggs to the ice bath. Set a timer for 10 minutes.
4. Carefully peel eggs under light running water.
5. You can slice eggs the traditional way (lengthwise) or if you want the eggs like what you see picture, remove a small end on both sides of the eggs (save the ends!). This will allow them to stand on an end. Next, halve eggs width-wise and scoop the yolk into a bowl. Place halved whites on a platter and small ends back into the cavity of each egg.
6. Mash yolks with a fork, then and add mayonnaise, sour cream, dijon mustard, smoked paprika, onion powder, hot sauce, cheese, season to taste with kosher salt and black pepper. Add chives then fold until combined. Stir until smooth.
7. Evenly distribute remaining grated cheese into each cavity. Place creamy filling into a sandwich-sized ziplock bag and trim a small end off. Pipe filling into each cavity of the eggs. Garnish with chives, bacon and freshly cracked black pepper. Enjoy!

Tips:

• You can hard-boil eggs with any method you like for this recipe. I have instructions to boil or steam in the recipe card. You could also use this instant pot hardboiled eggs recipe!
• Trim off a very tiny sliver from the bottom of each egg half so that they sit flat.
• I love this no mayo deviled eggs recipe, but you can use mayo instead of sour cream if you prefer.
• Mix in other ingredients as you please. The sky is the limit for toppings!

 

Did you make this recipe?

This chicken marsala recipe is an Italian-American classic! It has juicy pan-fried chicken smothered in a creamy wine and mushroom sauce. It’s a 30-minute dish that’s simple to master in your own kitchen.

Why you’ll love it

Many restaurants have chicken marsala on their menu, but why not replicate it at home? It’s actually really effortless and quick, so it’s ideal for everything from a dinner party for easy entertaining to a weeknight meal when you’re craving something a little special.

What’s surprising to a lot of people is how few ingredients you need to make homemade chicken marsala. All it involves is a few pantry essentials along with a variety of wine that’s easy to get your hands on, and that’s it!

What is marsala?

Marsala is an Italian fortified wine, which means a spirit has been added to it, in this case brandy. It’s got a kind of nutty, caramelized flavor when used in sauces. I recommend using either semi-secco (semi-sweet) or secco (dry) marsala for this recipe. I used Cantine Pellegrino Fine I.P. Marsala here. Don’t use sweet!

This chicken marsala recipe is an Italian-American classic! It has juicy pan-fried chicken smothered in a creamy wine and mushroom sauce. It’s a 30-minute dish that’s simple to master in your own kitchen.

PREP TIME: 10mins

COOK TIME: 20mins

TOTAL TIME: 30mins

COURSE: Main Course

CUISINE: American

SERVINGS: 4

INGREDIENTS:

▢2 large chicken breasts

▢Salt & pepper to taste

▢1/4 teaspoon garlic powder

▢Flour for dredging

▢1 tablespoon olive oil

▢3 tablespoons butter divided

▢7 ounces cremini mushrooms sliced fairly thin

▢1 large clove garlic minced

▢3/4 cup marsala wine see note

▢1/2 cup heavy/whipping cream

INSTRUCTIONS:

1. Cut the chicken breasts in half lengthwise and trim off any remaining fat.
2. Season the chicken with the salt, pepper, and garlic powder. Coat each piece in flour.
3. Heat the olive oil and 1 tablespoon of the butter in a skillet over medium-high heat.
4. Once the pan is hot, add the chicken and sear it for 4-5 minutes/side or until golden.
5. Take the chicken out of the pan and set aside (it’ll finish cooking in the sauce).
6. Add the remaining butter and mushrooms to the skillet and cook them for 3-5 minutes, stirring occasionally, until browned.
7. Add the minced garlic and marsala wine to the skillet and let it bubble for 2-3 minutes.
8. Add the cream to the skillet, and then add the chicken back in.
9. Cook for another 4-5 minutes until the chicken is cooked through and the sauce has thickened up a bit.
10. Season with extra salt & pepper if needed. I added a little bit of chopped parsley to finish it off (optional).

NOTES:

If you have smaller chicken breasts, there’s no need to cut them in half lengthwise, but you will need to cook them a bit longer.

I recommend using either semi-sweet or dry marsala for this recipe. See blog post for more info.

Chicken is safe to eat when it’s reached an internal temperature of 165F. Use an instant read thermometer to test for doneness.

Leftovers and storage

This chicken will keep in the fridge for 3-4 days in an airtight container.

To reheat, place in a small saucepan over a low heat, stirring occasionally until it’s warmed through.

Tips for success

This particular version of chicken marsala is meant to be cooked at a fairly high temperature throughout. To get the nice sear on the chicken and to quickly brown the mushrooms, it’s necessary that the pan is nice and hot!

Only turn the heat down if it’s splattering like crazy or you’re using copper or cast iron cookware since they conduct heat much more than the regular stuff most of us use on a daily basis.

Be careful not to overcook it. If you’re in doubt, chicken is safe to eat at 165F as indicated by a meat thermometer.

chicken marsala on a plate with mashed potatoes and asparagus

What to serve with it

Chicken marsala is delicious served over pasta. Try my Quick & Easy Garlic Butter Noodles. Also, Garlic Mashed Potatoes or rice are equally tasty with the sauce.

Serving it with this easy asparagus recipe makes a great vegetable pairing.

A slice of crusty bread, garlic bread, or a side salad with this easy Italian dressing would be fantastic as well.

NUTRITIONAL INFO:

Calories: 428kcalCarbohydrates: 11gProtein: 26gFat: 26gSaturated Fat: 13gCholesterol: 136mgSodium: 225mgPotassium: 704mgFiber: 1gSugar: 4gVitamin A: 734IUVitamin C: 1mgCalcium: 40mgIron: 1mg

 

This easy lasagna is made with layers of frozen cheese ravioli in place of traditional lasagna noodles. You’re going to love how ooey gooey cheesy this ravioli lasagna bake is! 

Extra cheesy lasagna made with frozen ravioli instead of lasagna noodles!

PREP: 15minutes

COOK: 50minutes

COOLING TIME: 10minutes 

TOTAL: 1hour 5minutes

serves 9 servings

INGREDIENTS

▢1 pound ground beef

▢1 small onion diced

▢24 ounces marinara

▢3 cloves garlic minced

▢2 cups ricotta cheese

▢1 large egg

▢¼ cup parmesan cheese

▢¼ cup chopped parsley

▢1 teaspoon garlic powder

▢½ teaspoon onion powder

▢25 ounces frozen cheese ravioli

▢2 cups shredded mozzarella

▢minced parsley for garnish

INSTRUCTIONS:

1. Preheat oven to 350 degrees. Spray a 13×9 baking dish with non-stick spray.
2. Heat a large skillet over medium heat and add the ground beef and onion. Brown the beef, crumbling it as it cooks. Drain the grease from the pan.
3. Add the marinara sauce and garlic and simmer for 5 minutes, stirring often, over low heat.
4. While sauce is simmering, mix ricotta, egg, Parmesan, parsley, garlic powder, and onion powder in a small bowl.
5. Spoon 1/3 of the meat mixture into the prepared baking dish and spread across the bottom.
6. Top with a single layer of ravioli, ½ of the ricotta mixture, and 1/3 of the sauce. Repeat the layers, ending in marinara sauce.
7. Sprinkle the top with the shredded mozzarella. Cover tightly with foil and bake for 40 minutes. Remove cover and bake for 10 minutes more.
8. Remove from the oven and sprinkle with minced parsley.
9. Let set for 10 minutes before cutting and serving.

TIPS & NOTES:

You may swap in cottage cheese for the ricotta if you prefer.

Use any variety of frozen ravioli that you like.

Nutritional Info:

Serving: 1slice| Calories: 604kcal (30%)| Carbohydrates: 40g (13%)| Protein: 34g (68%)| Fat: 33g (51%)| Saturated Fat: 15g (94%)| Cholesterol: 151mg (50%)| Sodium: 1172mg (51%)| Potassium: 499mg (14%)| Fiber: 3g (13%)| Sugar: 5g (6%)| Vitamin A: 935IU (19%)| Vitamin C: 8.4mg (10%)| Calcium: 316mg (32%)| Iron: 10.5mg (58%)