The best homemade lemon meringue pie with homemade lemon curd filling and a mountain of fluffy meringue!

Prep Time: 1hr

COOK Time: 45min

Chilling Time: 6hr

Servings: 10 servings

INGREDIENT’S:

For Pie Crust:

¾ cup unsalted butter, extra cold

1 ¾ cup all-purpose flour

¼ tsp salt

¼ cup cold water

For Lemon Curd:

1 1/3 cup freshly squeezed lemon juice

4 eggs

8 egg yolks

2 cups white granulated sugar

1 cup unsalted butter

2 tsp vanilla

For Meringue:

6 large egg whites

2 cups white granulated sugar

½ cup water

1 tsp cream of tartar

1 tbsp lemon juice

1 tsp vanilla extract

INSTRUCTIONS:

For the Pie Crust:

Prepare the all-butter pie crust first. Cut the cold butter into small cubes and drop it into a food processor along with the flour and salt. Pulse the butter and flour together for a few minutes, until fine crumbs form. Slowly start adding the water with the food processor running, until a dough ball forms. Remove the dough from the processor and shape it into a disk. Wrap it well with plastic wrap and refrigerate for a minimum of 1 hour or make it the day before and chill overnight.

Preheat the oven to 425F/218C. Once the dough is chilled, roll it out on a lightly floured work surface until it’s a few inches larger than your pie or tart tin. Gently transfer the dough into the pie tin and press the dough very gently into the bottom and sides, removing the excess dough. Watch my video to see how it’s done. Line the crust with parchment paper, then fill the pie with pie weights or dried beans. Blind bake the crust for about 30 minutes, or until it’s golden brown.

For the Lemon Curd:

While the pie crust is baking, prepare the lemon curd filling. This can also be done the day before. Place the eggs, egg yolks and sugar into a large mixing bowl. Whisk vigorously for 4 to 5 minutes, until the mixture is thick, pale and ribbons off the whisk. Pour this egg mixture into a medium-sized, stainless-steel saucepan and add the lemon juice. Cook the lemon curd over medium heat, stirring constantly with a rubber spatula for about 5 minutes, until the lemon curd thickens. Remove it from the heat and add the butter and vanilla, whisking until the butter is completely melted. Allow the lemon curd to cool down for at least 20 minutes before using.

Reduce the oven temperature down to 375F/190C. Pour the prepared lemon curd into the baked pie crust, spreading it evenly to the edges. Bake the pie for another 15 minutes, then remove from the oven and chill it for at least 2 hours in the refrigerator.

For the Meringue:

For the Meringue Topping: place the egg whites into a mixer bowl and whisk on high speed for a few minutes, until soft peaks form. Into a small saucepan, add the sugar and water and attach a candy thermometer to the side. Cook the sugar over medium heat, without stirring, until it reaches 240F/115C. This usually takes about 5 to 6 minutes from the time it starts to boil. Immediately, pour the hot sugar syrup in a slow and steady stream into the egg whites, with the mixer running on medium speed; avoid the whisk attachment! Watch my video recipe to see how it’s done!

Once all the sugar syrup has been added, add the cream of tartar, lemon juice and vanilla. Continue whisking the meringue on high speed for 8 to 10 minutes, until it’s cooled to room temperature and glossy peaks form. Using a spatula, add the meringue in large dollops onto the chilled lemon pie. Use a spoon to shape the meringue into a tall mountain. If desired, use a kitchen torch to caramelize/burn the meringue.

For best results, refrigerate the lemon meringue pie overnight. This will allow the lemon curd and meringue to thicken and it will be easier to serve. Use an extra-long knife for slicing.

Nutritional Info:

Calories: 767kcal | Carbohydrates: 100g | Protein: 9g | Fat: 38g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 307mg | Sodium: 127mg | Potassium: 190mg | Fiber: 1g | Sugar: 81g | Vitamin A: 1297IU | Vitamin C: 13mg | Calcium: 46mg | Iron: 2mg

Bananas are a popular and healthy fruit, but they can quickly become overripe and develop a rotten, black appearance after just a few days of sitting on the kitchen counter. However, with a simple method, you can extend their shelf life and prevent them from spoiling too quickly. In this article, we will explore a technique that will help you keep your bananas fresh for a longer time.

The Problem with Rotten Bananas

Bananas are climacteric fruits, which means they continue to ripen even after they are harvested. As they ripen, bananas produce ethylene gas, a natural plant hormone that speeds up the ripening process. This is why bananas can go from green to yellow to brown and black in just a few days, especially in warm temperatures.

When bananas become overripe, their texture changes, becoming mushy and soft. The skin may turn brown or black, and the fruit inside may have a fermented smell and taste. This can be unappealing to eat, and many people end up discarding overripe bananas, resulting in food waste.

The Method to Extend Banana Shelf Life

To extend the shelf life of your bananas and prevent them from becoming rotten and black too quickly, you can use a simple method involving plastic wrap. Here’s how you can do it:

Step 1: Separate the Bananas:

If you have a bunch of bananas, gently separate them from each other. This will help to slow down the ripening process as it prevents the bananas from releasing excessive ethylene gas, which can accelerate ripening.

Step 2: Wrap the Stems:

Take a small piece of plastic wrap and tightly cover the stems of each banana. The plastic wrap will help to block the release of ethylene gas from the stems, which will slow down the ripening process.

Step 3: Store at Room Temperature:

Once you have wrapped the stems of all the bananas, place them back on the counter or in a fruit bowl at room temperature. Avoid placing them in the refrigerator, as bananas are sensitive to cold temperatures and can turn brown or black when refrigerated.

Step 4: Check Regularly:

Check the bananas regularly for ripeness. When they have reached the desired ripeness, you can remove the plastic wrap and enjoy them. If you prefer slightly greener bananas, you can leave the plastic wrap on for longer to slow down the ripening process.

Why Does This Method Work?

The plastic wrap method works by reducing the exposure of bananas to ethylene gas, which is produced by the bananas themselves and speeds up the ripening process. By blocking the release of ethylene gas from the stems, the bananas ripen at a slower rate and stay fresher for a longer time.

This method is also effective because it allows you to separate the bananas, preventing them from ripening too quickly in a bunch. When bananas are kept together in a bunch, they release more ethylene gas, which can accelerate the ripening process and result in faster spoilage.

To maximize the freshness and shelf life of bananas, it’s recommended to store them in a cool, dry place and consume them within a reasonable timeframe. If you have bananas that you won’t be able to consume before they start to spoil, consider using them for baking, freezing them for later use in smoothies or recipes, or donating them to reduce food waste.

This garlic, lemon, and oregano Greek marinade can be used for chicken that’s grilled, baked or pan-fried and is great any which way you choose.

Course: Main Course

Cuisine: Greek

Prep Time: 5minutes

Cook Time: 15minutes

Marinate the chicken: 30minutes

Total Time: 50minutes

Servings: 4

INGREDIENTS:

1 pound boneless , skinless chicken breasts (about 2 large breasts)

⅓ cup plain Greek yogurt

¼ cup olive oil

4 lemons

4-5 cloves garlic , pressed or minced

2 tablespoons dried oregano

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

INSTRUCTIONS:

Place the chicken pieces in a freezer bag or a bowl and set aside.

Add the Greek yogurt and olive oil to a medium size bowl. Zest one of the lemons and add to the bowl. Juice that lemon into the bowl with the zest. Slice the other three lemons and set aside. Add the minced garlic, oregano, kosher salt and black pepper to the lemon juice and zest and stir. Pour half of the marinade into the freezer bag or the bowl with the chicken pieces and reserve the other half of the marinade for basting. Marinate the chicken for 30 minutes or up to 3 hours in the refrigerator.

When ready to grill, prepare the grill by lightly oiling the grate with vegetable oil or cooking spray and set to medium high heat.

Grill the chicken, basting with the reserved marinade and turning often so each side browns and has light grill marks, until cooked through, about 15-20 minutes or until the chicken juices run clear. During the last 5 minutes of cooking add the 3 sliced lemons to the grill, turning once or twice. Allow the chicken to rest for 5 minutes before slicing and serve with the grilled lemons. Refrigerate leftovers for up to 3 days.

Nutritional Info:

Calories: 307kcal | Carbohydrates: 14g | Protein: 25g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 109mg | Sodium: 692mg | Potassium: 494mg | Fiber: 4g | Sugar: 3g | Vitamin A: 94IU | Vitamin C: 58mg | Calcium: 102mg | Iron: 3mg

These Oven-Baked Meatball Sandwiches are so incredibly easy to make. Loaded with melted cheese & marinara making these perfect for your game day crowd.

Course: dinner

Cuisine: Italian

Keyword: meatballs, sandwich

Prep Time: 10minutes

Cook Time: 47minutes

Servings: 6 sandwiches

INGREDIENTS:

1-2 pkg Carando Abruzzese Fresh Italian Meatballs

4-6 hoagie rolls

4-6 slices provolone cheese

12 ounces marinara sauce

6 cups mozzarella cheese

Parmesan cheese & parsley for garnish – opt

INSTRUCTIONS:

Preheat oven to 375 degrees Fahrenheit.

Line a large baking sheet with foil & then place the raw meatballs on it about 1″ apart.

Bake the meatballs for 15 minutes.

Remove the baking sheet, turn the meatballs over & return to the oven to bake an additional 14-17 minutes or until internal temperature reaches 185 degrees F.

While the meatballs are baking, spray your casserole dish with oil or cooking spray.

Place the buns in the prepared dish & line the inside of each bun with a slice of provolone cheese.

Once the meatballs are cooked, place several in each bun in between the cheese. (*note- do not turn off your oven after baking the meatballs)

Spoon the marinara sauce over the meatballs & then top each sandwich with a handful of mozzarella cheese.

Bake in the 375-degree F oven for 10-15 minutes or until the cheese is melted.

*Opt – broil for 2-5 minutes to brown the cheese before serving.

Sprinkle with Parmesan cheese & parsley prior to serving.

Notes

To make these in the air fryer – cook the meatballs at 390 for 15 minutes. Assemble the sandwiches, then coo for another 3-5 minutes or until cheese is melted.

Why choose Carando Fresh Italian Meatballs?

I love Carando Fresh Italian Meatballs because not only are they juicy & delicious but the high quality, robust flavors of Carando Meatballs allow me to create authentic Italian-style meals in less time than cooking from scratch.

What kind of rolls work best?

I like to use a stadium roll vs a softer bun like you would use for a hot dog. This helps keep the bread from soaking in too much of the marinara sauce & from the sandwich from falling apart.

What toppings do you put on a meatball sandwich?

Personally, I usually prefer a classic meatball sub with just meatballs, sauce, and cheese. But I know many who like to add onions- grilled or raw, fried peppers, mushrooms, olives & so much more!

Are you a bacon lover looking for the easiest and neatest way to prepare this crispy delight? Look no further! In this article, we’ll guide you through a simple yet delicious bacon-making process that will leave your taste buds craving for more.

Preparing Your Bacon

To begin, follow these steps:

Cut the Bacon in Half: Start by taking a package of bacon (you can even do four packages from Costco at once) and cut it in half. This step will make it easier to handle and cook evenly.

Separate the Slices: Once you’ve halved the bacon, gently pull the slices apart. This will prevent them from sticking together during cooking and ensure that each piece gets crispy.

Cooking to Perfection

Now, let’s move on to the cooking process:

Place in a Pot: Take a suitable pot and place the separated bacon slices into it. Make sure the pot is large enough to accommodate all the bacon comfortably.

Heat on High: Turn up the heat to high and start cooking the bacon. Be prepared to give it some attention, stirring occasionally to ensure even cooking.

The Magic of Bacon Fat

Here’s where the magic happens:

As the bacon cooks, the fat within it begins to melt and collect in the pot. This is what sets this method apart – the bacon essentially deep-fries in its own delicious fat.

Enjoy the Results

The final result is a batch of bacon that’s not only perfectly crispy but also incredibly flavorful. What’s more, this method eliminates those annoying spatters you often get when frying bacon in a pan.

Just like Granny made it, you’ll love this classic Old Fashioned Bread Pudding with Vanilla Sauce recipe! This warm and comforting recipe is best served any time of the year with your favorite brand of vanilla ice cream. Filled with the sweet flavors of vanilla, freshly ground nutmeg, plump raisins, and sugar, this recipe is the perfect way to end any meal.

We found my mom’s best bread pudding recipe tucked inside her Bible when going through her things. It has become a family tradition on the first snow day of the year, and if that doesn’t happen, which can be the case here in central Virginia, we know it’ll be the featured dessert at Easter and anytime a comfort food is in order.

Prep Time: 15 mins

Cook Time: 1 hr

Additional Time: 10 mins

Total Time: 1 hr 25 mins

INGREDIENTS:

Bread Pudding:

3 cups whole milk

1 ½ cups white sugar

¼ cup butter, melted

3 eggs, beaten

2 tablespoons light brown sugar

½ teaspoon ground cinnamon

10 slices hearty farmhouse-style bread, toasted and cut into cubes

1 cup raisins

Vanilla Sauce:

1 ¼ cups whole milk

½ cup light brown sugar

2 tablespoons butter, melted

1 egg

1 tablespoon all-purpose flour

1 pinch ground cinnamon

1 pinch salt

1 tablespoon vanilla extract

Directions:

Preheat the oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.

For bread pudding, whisk together milk, sugar, melted butter, eggs, brown sugar, and cinnamon in a mixing bowl. Gently stir in bread cubes and raisins. Lightly spoon mixture into the prepared baking dish.

Bake in the preheated oven until browned and set in the middle, 50 to 55 minutes; cover the dish with foil after 30 minutes to prevent excessive browning. Let pudding stand for 10 minutes before serving.

For vanilla sauce, whisk together milk, brown sugar, butter, egg, flour, cinnamon, and salt in a heavy saucepan until smooth. Cook over medium heat, whisking constantly, until sauce is thickened and coats the back of a spoon, 10 to 12 minutes. Stir in vanilla extract.

Pour sauce over warm bread pudding or serve on the side in a bowl.

Recipe Tip

For extra richness, substitute heavy cream for milk; for a lighter dessert, substitute 2% milk for whole milk.

Nutritional Info:

calories546total fat 17g saturated fat 9g cholesterol 129mg sodium 387mg total carbohydrate 92g dietary fiber 2g total sugars 72g protein 11g vitamin c 0mg calcium 236mg iron 2mg potassium 417mg

Witness a unique, almost magical, gardening trick that involves just a banana and some lemon seeds! This incredible method, celebrated by many enthusiasts across Italy and beyond, enables you to grow a thriving lemon tree in an unexpectedly simple and enjoyable way.

Why Embed Lemon Seeds into a Banana?

Navigating through daily DIY adventures, we often stumble upon innovative techniques that not only solve everyday challenges but also serve as eco-friendly, time-efficient, and pocket-friendly alternatives. Moreover, these ingenious methods pave the way for family bonding, spurring creativity, and indulging in relaxing hobbies.

Unveiling a Secret: The Banana-Lemon Seed Method

Presenting an awe-inspiring, expert-approved technique that promises to yield a bountiful lemon tree, this method is more than just a gardening activity. It’s an engaging and educational family activity, particularly enjoyable for inquisitive little minds. Here, we unravel the secret to growing your own lemon tree using just a banana and lemon seeds.

Sprouting a Lemon Tree: A Simple Guide

If the concept of cultivating a lemon tree in the comfort of your home piques your interest, this straightforward method is tailored just for you!

Harvesting Lemon Seeds: Begin by extracting seeds from a lemon. Place them in a glass of water and give them a gentle stir with a teaspoon.

Preparing the Seeds: After thoroughly cleaning them, pat the seeds dry with a piece of paper. Next, grab a banana and without peeling it, divide it into chunks. Create small incisions in each piece and insert the lemon seeds.

Planting the Banana Chunks: Secure a pot and some soil. Bury the banana pieces in a small pit and water generously. After patiently waiting for 5 days, you’ll witness tiny plants emerging from the soil.

Nurturing the Seedlings: Upon carefully lifting the banana chunks after those 5 days, you’ll observe how the seeds have naturally emerged from the fruit. As time progresses, your tiny plant will demand more room to flourish.

Transplanting Your Tree: Once your plant shows signs of growth, gently transplant it into a larger pot. Though your lemon tree won’t require special care, it does need consistent attention to stay vibrant.

With diligent care, your tree will soon bless you with fragrant blossoms, eventually bearing its first fruits. Now, you can bask in the joy of harvesting them and admire your flourishing plant.

Remember, you can repeat this process as often as you like, each time witnessing the wonder of nature unfold through your very own home-grown lemon trees. So, gather your family, dive into this botanical adventure, and let the lemon trees blossom!

Toothpaste, never throw it away once used: it is worth gold reused like this

Hello girls, you know those times when you squeeze that tube of toothpaste endlessly to get the last drop? Well, I had this face-to-face with my tube the other day. And I said to myself, there must be a better way!
“A tube of toothpaste is a bit like a handbag: you always find surprises in it until the end.”
Why not waste toothpaste?

Toothpaste, beyond its primary function, has many other uses. You would be surprised at the potential it can have in the house.

Any time I go out to Thai food, I’m getting Drunken Noodles, no question. There’s just something about that slippery, slurpable dish that’s positively irresistible, so when you find another opportunity to work it into your life, of course you have to do it. That opportunity is Italian Drunken Noodles. They’re just as slippery, just as slurpable, but are instead flavored with Italian flair such as spicy sausage, a red wine-kissed tomato sauce, onions, peppers, and fresh herbs. They’re absolutely delicious and they’re quick too!

The sauce here takes just about as long as it does to boil the pasta, so don’t think for a second that you’ll have to stand at the stove all day to get this kind of deliciousness. Nope, you’re looking at more of a thirty-minute meal. And it’s sure an easy one!

While your pappardelle boils, you just brown some sausage and then soften some onion and bell peppers in the drippings. (There’s garlic too, don’t worry.) From there, reduce some red wine and scrape up all the browned bits from the sausage and then stir in some crushed tomatoes which only need to simmer for a few minutes before fresh basil and parsley are stirred in

It’s fast, but it tastes fresh and herby and a nice drizzle of olive oil gives it that same satisfying slippery quality you know and love. So tasty! That’s my kind of fusion.

Serves 4

5m prep time

20m cook time

INGREDIENTS:

8 oz pappardelle noodles

1 lb bulk spicy Italian sausage

1 large onion, thinly sliced

1 teaspoon Italian seasoning

1 red bell pepper, thinly sliced

1 yellow bell pepper, thinly sliced

4 cloves garlic, minced

1/2 cup white wine

1 (28 oz) can crushed tomatoes

1/4 teaspoon red chili flake

2 tablespoons fresh parsley, chopped

1/4 cup fresh basil leaves, julienned

Olive oil, as needed

Kosher salt and freshly ground black pepper, to taste

PREPARATION:

In a large pot of salted boiling water, cook pappardelle according to package directions. Drain and set aside.

In a large heavy bottomed skillet or pot, heat 2 tablespoons of olive oil over medium-high heat.

Once hot, add sausage to pan, breaking up into small chunks with a spatula. Let brown, then remove to a plate and set aside.

Add onion to pan, and let cook until golden, about 5 minutes. Add more oil to the sausage drippings if needed. Season with salt, pepper, and Italian seasonings and stir to combine.

Add in bell peppers, and cook until tender, about 2 minutes. Then stir in garlic and cook 1 minute more.

Add wine and let reduce for a couple of minutes. Stir in tomatoes, then return sausage back to pan. Let simmer about 3 minutes, then remove from heat.

Drizzle in a couple tablespoons of olive oil, adjust seasoning as needed, then stir in basil and parsley.

Add pappardelle to sauce and toss with tongs. Serve and enjoy!

Great for a Church pot luck or a family get-together.Dig into these delectable cherry desserts at your next patriotic picnic! A perfect combination of cherry, almond and cookie flavors.

INGREDIENTS:

1 ½ cups butter, softened

3 cups granulated sugar

1 ½ tsps salt

5 large eggs

1 ½ tsps vanilla extract

1 ½ tsps almond extract

5 ½ cups all-purpose flour

1 ½ tsps baking powder

21 ozs cherry pie filling

For The Glaze

1 cup confectioner’s sugar

3 tbsps milk

Directions:

Preheat oven to 350 degrees F. Line a jelly roll pan (12×17) with aluminum foil. Spray with nonstick spray. Set aside.

In the bowl of your stand mixer, cream together butter and sugar, about 1-2 minutes. Add salt, eggs, and vanilla and almond flavorings and continue stirring until fully incorporated. Add flour and baking powder and mix until just combined. Reserve 1 3/4 cup of dough. Spread/Press remaining dough into the prepared baking pan. Top with cherry pie filling. Drop remaining batter in small pieces over the cherry filling.

Place in the oven and bake for 50-60 minutes or until golden brown.

Remove from the oven and place pan on a wire rack to cool completely.

Once cooled prepare the glaze. Whisk together confectioners’ sugar and milk until smooth and drizzle over the bars.

Cut into 35 squares and serve.

Nutritional Info:

Servings: 370 Calories per serving

Amounts Per Serving

Total Fat: 17g/Saturated Fat: 11g/TransFat: .5g/Cholesterol: 70mg/Sodium: 290mg/Total Carbohydrates: 48g/Dietary Fiber: 1g/Total Sugars: 27g/Added Sugars: 26g/Protein: 4g

Insanely Delicious Cinnamon Roll Cake With Apples And Pecans combines the flavors of fall like apple and pecan together with refrigerated cinnamon rolls for an easy ooey gooey breakfast cake or quickie coffee cake.

Trust me – stop what you’re doing and make this recipe!

This easy country coffee cake cheats by calling for refrigerated cinnamon roll dough that, once combined with ripe apples and sweet pecans, becomes a coffeetime indulgence you’ll not soon forget.

One bite of a homemade cinnamon roll and you’ll swear you’re going to learn to bake come hell or high water.

Hey, in my case, there’s a first time for everything! But seriously…

Prep Time: 10mins

Cook Time: 40mins

Cooling: 10 mins

Total Time: 1hr

Servings: 8 servings 

INGREDIENTS:

for the cinnamon roll cake

2 tablespoons unsalted butter divided; 1 tablespoon melted, the other at room temperature

1 ½ cups apples peeled, cored, and chopped

1 can (roughly 10 ounces) canned cinnamon rolls

⅛ cup brown sugar light or dark, firmly packed

1 teaspoon cinnamon

⅓ cup light corn syrup

1 tablespoon whiskey may substitute apple brandy, pear cognac or any orange-flavored liquor such as Cointreau

2 large eggs

¾ cup pecans halves and pieces

for the glaze

⅓ cup Confectioners sugar

½ teaspoon vanilla extract

1 to 2 teaspoons milk reduced fat or full fat

INSTRUCTIONS:

Heat oven to 350°F. Use 1 tablespoon of the butter which has softened to room temperature to butter the bottom and sides of a 9-inch round or 8 x 8-inch cake/baking pan. **NOTE in Not Entirely Average test kitchen trial bakes, this cake baked ooey gooey at 350°F with the apples in tact and texture maintained. We also baked this cake at 375°F for the same amount of time and yielded a less ooey gooey cake with slightly broken down apples. Oven accurateness plays a major role in how recipes finish. Take all into consideration when determining the best temperature to set your oven within the 350°F to 375°F range for this recipe.

Spread 1 cup of the apples in the bottom of the pan. Separate the canned cinnamon rolls and cut each into 4 pieces. Arrange cinnamon roll pieces point side up over the apples. Scatter remaining apples.

In a large mixing bowl, combine the remaining tablespoon of butter which you have melted, brown sugar, cinnamon, corn syrup, whisky, and the eggs. Using an electric hand mixer, beat the mixture to 2 to 3 minutes until the brown sugar is visibly at least partially dissolved.

Stir in the pecans and pour over the assembles apples and cinnamon roll points being sure to fill all of the peaks and the valleys.

Bake for 35 to 45 minutes at 350°F or until the top of the cake has turned a deep golden brown. Remove from oven and allow to cool 10 minutes. Cake will have puffed up significantly.

While the cake cools, prepare the sugar icing by whisking all of the glaze ingredients in a small bowl until very smooth. Drizzle over warm coffee cake.

Serve warm with hot coffee as a breakfast, Brunch, or mid-morning treat, or serve warm with a scoop of French vanilla ice cream and a drizzle of hot caramel sauce as a dessert.

Notes:

Substituting Alcohol use apple or orange juice in equal measure in lieu of any alcohol if preferred.

Substituting Pecans use walnuts, macadamias, or whole or chopped almonds in lieu of pecans if preferred.

Make Ahead by one day and refrigerate uneaten portions for up to three days. Reheat in microwave for several seconds to serve warm.

To Freeze use a vacuum sealing system if possible. May also freeze in a plastic freezer bag or casserole dish with a lid.

Nutritional Info:

Serving: 1serving | Calories: 201kcal | Carbohydrates: 30g | Protein: 3g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 31mg | Potassium: 96mg | Fiber: 2g | Sugar: 23g | Vitamin A: 175IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg

Blustery fall days make us want to eat something that warms the soul, and nothing says warm and cozy like beef stew. This time, we give the slow cooker a rest and let the Dutch oven do the work. Throw a few ingredients into a pot and the kitchen will soon be toasty and smell delicious as this hearty meal bubbles away on the stove.

A good old-fashioned beef stew is delicious, but we love a more rustic take on the traditional recipe. Here’s how we like to put a little twist on it: skip the carrots and celery for fire-roasted red peppers, and instead of potatoes to “thicken” everything up, we add something completely different – cream of mushroom soup. Changing up the classic ingredients with the peppers and creamy soup really offers a deliciously new pop of flavor. C’mon…can you think of a better way to end a fall day?!? Grab a slice of crusty bread and enjoy!

Serves 8

Total Time: 2 hours

INGREDIENTS:

4 cups beef broth

2 pounds beef chuck, cut in 1-inch cubes

3 cloves garlic, minced

3 tablespoons flour

2 tablespoon canola oil

1 tablespoon Worcestershire

1 shallot, diced

1 (14 oz.) can fire roasted red bell peppers

1 (10 oz.) can cream of mushroom soup

1 (6 oz.) can tomato paste

Kosher salt and pepper, to taste

PREPARATION:

Place flour in a large bowl and toss beef until coated.

Heat 1 tablespoon olive oil in a large Dutch oven over medium heat, and, working in batches, brown beef. Set aside.

Add diced shallot and cook for 2-3 minutes or until softened.

Add garlic, stirring frequently for 1 minute or until fragrant.

Mix in fire-roasted bell peppers, tomato paste, beef broth, Worcestershire, and browned beef, stirring to pick up additional flavor from the beef bits. Bring to a boil, then reduce heat and cover for 1 hour.

After 1 hour, stir in cream of mushroom soup and continue cooking for 30 minutes.

Ladle into serving bowls and serve with a side of crusty bread. Enjoy!

This recipe is exactly the way my mom has always made it – who learned it from my Grandma B! It’s thin, crispy around the edges, and is a staple at every single holiday get together.

Course: Side Dish

Cuisine: Southern

Prep Time: 1hour 30minutes 

Cook Time: 1hour 

Servings: 24

INGREDIENTS:

Turkey Stock

3 lbs turkey thighs

2 large yellow onions roughly chopped

6 stalks celery roughly chopped

1 tablespoon sea salt

1 teaspoon black pepper

Dressing

1.5 cups yellow onions diced

1.5 cups celery diced

1.5 cups green peppers diced

1 teaspoon sea salt

½ teaspoon ground black pepper

2 tablespoon bacon fat

15 oz canned very young small sweet peas drained

6 cups cooked cornbread crumbled

12 oz Pepperidge Farm herb stuffing mix

8 cups turkey stock

1 tablespoon ground sage

2 tablespoon poultry seasoning

8 tablespoon melted butter

INSTRUCTIONS:

Turkey Stock

Add turkey thighs, 2 large yellow onions (roughly chopped), 6 stalks of celery, 1 tablespoon sea salt, and 1 teaspoon ground black pepper to pot. Add 12 cups of water, cover with lid, and bring up to a boil. Reduce heat and let simmer until the turkey thighs are falling apart (about 90 minutes).

Remove turkey and (once cool enough to touch) finely shred the meat. Discard the skin and bones.

Pass the stock through a strainer to remove any onions and celery. Note: If you’re making the stock ahead of time (like I always do), transfer to airtight containers and allow to cool for a while. Then refrigerate until ready to use. I also like to store the meat submerged in stock so that it doesn’t dry out.

Dressing

Using medium-high heat, add 2 tablespoons of bacon fat to large pan along with diced onions, peppers, and celery. Season with 1 teaspoon of salt and ½ teaspoon of black pepper. Cook just until vegetables release their juices, about 5 minutes. You’re not trying to cook them fully, you just want them to release their liquids. This step can also be done well in advance and refrigerated until ready to bake.

Preheat oven to 375 F. In a very large mixing bowl, add shredded turkey, sautéed veggies, and peas – mix well to combine.

Add crumbled cornbread and stuffing mix to bowl, along with 4 cups of the turkey stock, and mix well to combine.

Then add poultry seasoning, sage, and melted butter to bowl and mix again.

Finally, add remaining 4 cups of turkey stock and mix one last time. I know it seems like a lot of mixing, but you really want everything evenly distributed in every bite.

Spray two half size sheet pans (18″x13″) with nonstick cooking spray. Pour dressing mixture into pans, divided as evenly as possible.

Place pans on the middle and lower racks of oven and bake for 30 minutes. Then rotate the pans, bring the pan on the bottom up (and vice versa), and bake for another 30 minutes or so. It’s almost impossible (within reason) to overcook this, so you may way to leave it in longer if you prefer crispier edges like my family.

Notes:

Expert Tips

I recommend using a non-sweet cornbread for this dressing. I believe that sugar will take away from the savory goodness of what this recipe is all about.

While it is entirely possible to use store-bought broth, the depth of flavor from making your own is unmatched; but, it should still work! And since you’re not cooking you’re own turkey, you may as well cut another corner and buy a rotisserie chicken. Use the meat for the dressing and discard the skin and bones.

I recommend two specific brands in making this dressing. For the stuffing mix, my mom swears by Pepperidge Farm Herb Seasoned Stuffing. And Le Sueur Very Young Small Sweet Peas are the best peas on the market.

I know they are a non-traditional ingredient in dressing/stuffing, but the peas really add depth in three different ways: heartiness, moisture, and texture.

FAQs

Can I leave out the peas? Yes, you can leave them out – I understand that they are not common in dressing. But you’ll really be missing out on part of what sets this dressing apart from the rest.

Can I make this in a casserole dishes? Yes, you will want to use two 13×9 dishes. And the baking time will vary up, but probably needs an extra 15 minutes or so.

Can I make a smaller portion? If you halve all the ingredients, the proportion will equal a single casserole dish or a single half sheet pan. My family always demands leftovers, so this is barely enough!

Can I freeze the leftovers? Yes! This is a big portion. But the beauty is… If you make both pans at Thanksgiving, you can freeze the second to warm up and serve at Christmas! I would recommend slicing the dressing, wrapping in plastic wrap, and storing in an airtight container until you’re ready to reheat.

Nutritional Info:

Calories: 308kcal | Carbohydrates: 35g | Protein: 15g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 70mg | Sodium: 909mg | Potassium: 304mg | Fiber: 2g | Sugar: 11g | Vitamin A: 220IU | Vitamin C: 9mg | Calcium: 100mg | Iron: 2mg

A basic recipe for savory french crêpes. The instructions show you how crêpes are made in a skillet.

Prep Time: 20mins

Cook Time: 1hr

Resting Time: 15mins

Total Time: 1hr 35mins

Course: Breakfast, Main Course

Cuisine: French

Servings: 6 crepes

Equipment

1 Mixing Bowl

1 Hand Mixer or Whisk

1 Silicone Spatula easier to clean out the bowl

1 Wood or Bamboo Spatula to flip

1 Stainless Steal Non-Stick PFOA-free Frying Pan large

1 Soup Ladle

1 Plate to stack them

INGREDIENTS:

1½ Cup All-purpose Flour unsifted

2 Piece Eggs

2 Cups Milk

pinch Salt

6 Tablespoon Butter to fry, 1 tablespoon per Crepes

INSTRUCTIONS:

To make the Crepes Batter:

Keep all your ingredients on stand-by. Break the eggs into a mixing bowl and whisk or blend with a hand mixer foamy. The eggs have to be beaten until they turn pale yellow.

2 Piece Eggs

Stir some of the flour with the salt into the beaten eggs, together with some of the milk. Don’t add everything in at one time.

1½ Cup All-purpose Flour,2 Cups Milk,pinch Salt

Blend with the hand mixer until it gets thick and then add more milk. Blend and keep on adding all the flour and milk and keep on mixing until it’s well incorporated and you left with a lump-free thin batter.

Leave the batter to rest for 15 minutes.

To fry the Crepes:

Keep the skillet on the stove and the batter nearby with a ladl in it.

Heat up the skillet to a medium-hot setting and stir in a table spoon butter. Wait for it to melt and spread it well. The skillet should be hot but not smoking!

6 Tablespoon Butter

Take the skillet into your hand and pour with the other hand a ladle of batter into the hot pan and move around the pan in a circling motion quickly to spread the batter evenly to all ends. Don’t waste time!

Once your batter has spread and stopped moving around in the pan, take the skillet back to the heat. Keep over a medium-hot setting.

Cook on one side until the crepes turns a bit brown in some spots. The sides will start to detach themselves, making it easier to flip it.

Flip it carefully with a wooden spatula and cook on the other side. Keep on the same heat setting.

Fry your crepes on both sides until done, or they turn a bit brown in some places. It takes about 10 minutes to cook one crepes on a medium-high heat setting on both sides. One side takes about 5 minutes more or less. The crepes should be crispy on the thinnest parts.

Take the crepes from the griddle and place it with a wooden spatula on an empty plate. Reduce stove heat to medium.

Repeat the process with the remaining batter. Always add about 1 tablespoon butter to fry each savory crepes. Keep the skillet on the heat but control the heat, the pan and butter should never smoke (that would be a health hazard)! A little sizzle from the butter is ok.

Notes

If the batter is too thick, add some more milk. It should be the consistency of a syrup falling off a spoon.

Whisk the batter every time quickly before pouring it with the ladle into the skillet.

Don’t over fill the ladle, fill it to 90% because that’s all you need for a thin crepes and it’s also easier to move around the ladle without making a mess (I’m guilty of that!)

See savory filling ideas and serving instructions in the post.

Nutritional Info:

Calories: 284kcal | Carbohydrates: 28g | Protein: 8g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 94mg | Sodium: 142mg | Potassium: 179mg | Fiber: 1g | Sugar: 4g | Vitamin A: 561IU | Calcium: 116mg | Iron: 2mg

One pot chicken noodle soup – Cold kicker soup loaded with chicken, carrots, celery and broth.

COURSE Main Course

CUISINE American

SERVINGS 4 people

INGREDIENTS

1 lb chicken thighs or breasts

¾ cup carrots sliced

¾ cup celery sliced

½ cup onion (yellow or white) chopped

2 cloves garlic minced

8 cups chicken broth

1 cup egg noodles

½ teaspoon black pepper

1 teaspoon parsley dried or ½ tablespoon fresh

1 teaspoon thyme dried or ½ tablespoon fresh

salt to taste

INSTRUCTIONS

Add all the ingredients to your dutch oven or stock pot EXCEPT for the egg noodles and bring to a low simmer.

Cover and cook for about one and a half hours, stirring occasionally.

When done, chicken and veggies will be tender.

Easily shred the chicken with two forks. Add the egg noodles and bring to a boil for about 10 minutes until tender.

Taste soup and salt to taste.

Be careful soup is hot! Remove soup from heat and serve.