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  • Toasted Sesame & Ginger Cold Soba Noodle Dish

    Toasted Sesame & Ginger Cold Soba Noodle Dish Toasted Sesame & Ginger Cold Soba Noodle Dish

    Toasted Sesame & Ginger Cold Soba Noodle Dish

    Looking for a delicious, healthy meal idea on a low budget? Here is a great recipe that can be made for next to nothing.
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    Serves

    1

    Ingredients

    • 1 lemon, grated zest and juice
    • 1 fresh ginger, peeled, grated and cut into half-inch cubes
    • 1 tablespoon honey, (or duck sauce packets from Chinese takeout)
    • 3/4 teaspoon cayenne pepper
    • 3/4 teaspoon sea salt, fine grain
    • 1/4 cup rice vinegar
    • 1/3 cup soy sauce, (or use Chinese takeout packets)
    • 2 tablespoons extra virgin olive oil
    • 1 package soba noodles, (ramen works, too)
    • 2 scallions, chopped
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    Directions

    Step 1

    To make the dressing, combine the zest, ginger, honey, cayenne, and salt in a blender and process until smooth. Add the lemon juice, rice vinegar, and soy sauce. With the machine running, drizzle in the oil.

    Step 2

    Cook the soba in plenty of rapidly boiling salted water (great for use on the portable induction cook top) just until tender then drain and rinse under cold running water. Can't find soba noodles? Ramen noodles work just as well. Toss the seasoning packet in the garbage (you don't need it for this recipe) and put your Ramen noodle square in the boiling pot of salt water instead.

    Step 3

    In a large mixing bowl, combine the soba, green onions, and about 2/3 cup of the dressing and toss until well combined. Add more dressing until the dish is to your liking. Serve on a platter, garnished with the cilantro sprigs and toasted sesame seeds.

  • Sexy Summer Rolls with Spicy Dipping Sauce

    Sexy Summer Rolls with Spicy Dipping Sauce Sexy Summer Rolls with Spicy Dipping Sauce

    Sexy Summer Rolls with Spicy Dipping Sauce

    These Vietnamese summer rolls not only fill you up, but they can be made for pennies and are a perfect snack or light lunch.
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    Serves

    1

    Ingredients

    • 4 ounces whole-wheat vermicelli rice noodles
    • 8 spring roll wrappers
    • fresh chives, (optional)
    • 1 avocado, thinly sliced
    • 1/2 cup fresh basil leaves
    • 1-1/2 cups carrot, cut into matchsticks
    • 3/4 cup cucumber, cut into matchsticks
    • 1 red bell pepper, cut into matchsticks
    • 2 tablespoons cilantro, chopped
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    Directions

    Step 1

    Pour boiling water over vermicelli rice noodles and soak 15 minutes. Drain and rinse. Divide into 8 equal portions. Fill a wide, shallow bowl with cool water. Working with one spring-roll wrapper at a time, soak until pliable, 20 seconds. Transfer to a flat surface and smooth.

    Step 2

    Place a layer of fillings on bottom third of wrapper, leaving a 1 1/2-inch border. Top with a portion of noodles and another layer of fillings.

    Step 3

    Fold bottom of wrapper tightly over fillings.

    Step 4

    Roll over once, tuck in sides, and finish rolling. Transfer roll to a plate and cover with a slightly damp paper towel. Repeat to make 8 summer rolls. Serve immediately with dipping sauce, or refrigerate, up to 2 hours.

    Step 5

    For the dipping sauce, combine 2 packets of hot mustard sauce and 4 packets of duck sauce. Stir and dip away!

  • Italian Chicken Sausage & Egg Sammie with Strawberry Chutney

    Italian Chicken Sausage & Egg Sammie with Strawberry Chutney Italian Chicken Sausage & Egg Sammie with Strawberry Chutney

    Italian Chicken Sausage & Egg Sammie with Strawberry Chutney

    My favorite breakfast concoction that will make anyone's tummy go right back to normal and happy.
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    Serves

    1

    Ingredients

    • 1 loaf challah bread, sliced into one-inch slices and toasted
    • 4 tablespoons butter
    • 4 eggs, poached
    • 8 basil leaves
    • 2 tomatoes, sliced thin and sprinkled with sea salt
    • 1 package fresh mozzarella in water, sliced
    • 14 ounces chicken sausage, formed into patties
    • 8 ounces strawberry jam
    • 6 strawberries, sliced
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    Directions

    Poaching the Eggs

    To poach eggs properly, fill a deep sided skillet half way up with water and bring to a soft boil. Crack egg into a ramekin and add a tablespoon of vinegar to the water. Slowly pour the egg into the water and cook for 3 minutes. Remove with a slotted spoon and place onto a paper towel. Perfect!

    Preparation

    In a large skillet, cook chicken sausage patties over medium high heat until cooked through. Drain on paper towels and set aside when done. In a small saucepan, heat the strawberry jam and toss in the strawberries. Stir to combine and remove from heat. Spread the chutney over the slices of Challah bread, then layer with mozzarella, tomato, basil, chicken patty, and top with poached egg. Sprinkle with a little salt and pepper. Instant happiness will occur. I like to serve this with hash browns and a strawberry banana salad (like it's making feel a little healthier.)

  • Goop

    Goop Goop

    Goop

    There was one thing dad would make time and time again that was his staple dish. Goop. Dad came up with this clever name while mastering the art of chili mac one day.
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    Serves

    1

    Ingredients

    • 1 onion, diced
    • 1 green pepper, diced (you can used red if it's on sale)
    • 1 pound ground beef, extra lean
    • 3 shakes Mrs. Dash
    • 2 shakes sweet paprika
    • 3 shakes chili powder
    • 4 dashes Worcestershire
    • 1 can tomatoes, diced
    • 1 pound macaroni noodles, cooked (or any kind of noodles on sale that day)
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    Directions

    Preparation

    (As told by the world's greatest dad... Jack) Cook the onion and pepper in a little bit of oil, then add the ground beef and cook that through. Add all the seasonings and tomatoes and let cook for a while. Finish by adding the pasta.

    Options

    Obviously this batch did not include beans, but I'm sure a can of kidney beans (or whatever was on sale that day) would add some flavor.

  • Oyako Don

    Oyako Don Oyako Don

    Oyako Don

    Tonight, make some Asian food at home that is not only cheap and easy, but healthy and flavorful: Oyako Don, a traditional rice dish using chicken and eggs.
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    Serves

    4

    Ingredients

    • 1 free range chicken, boned, skinned and divided into 4 parts (I prefer mine with the skin on)
    • 2 onions, sliced
    • 3 spring onions, sliced at an angle
    • 8 eggs
    • rice, cooked
    • 3 cups dashi
    • 1/4 cup Japanese soy
    • 1/2 cup mirin
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    Directions

    For Seasoned Dashi

    Combine dashi, mirin and Japanese soy.

    For the Eggs

    I used 2 eggs per serving, lightly beat 2 egg whites and 1 egg yolk, and reserve the other yolk. If you are not a fan of raw egg, beat the 2 eggs instead.

    Preparation

    Place sliced onions in an oiled pan; let it cook for about a minute. Ladle about 100 ml of seasoned dashi and let's simmer for 30 seconds. Arrange the chicken pieces neatly and simmer with the cover on for a minute, add in the spring onions. Pour beaten eggs over, do not stir. Turn off the heat when egg mixture starts to set, about 70% cooked. Don't overcook the eggs as the residue heat from the hot rice will continue to cook the eggs. Pour everything onto a bowl of steamed Japanese rice; place the reserved egg yolk in the middle. The best part - breaking the yolk... oishii!

  • Badass Spare Ribs

    Badass Spare Ribs Badass Spare Ribs

    Badass Spare Ribs

    No matter your fuel, that first grill of the season had better be a good one. So you better come stronger than a basic meal of burgers and non 100% beef hot dogs. If I wasn't grilling all year round, I'd say spare ribs would be the way to go. Recipe by Kenmore Guest Blogger Curtis Silver.
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    Prep Time

    1 hour

    Cook Time

    4 hours

    Serves

    1

    Ingredients

    • spare ribs
    • 1 tablespoon oil, olive or vegetable
    • 1/2 yellow onion, diced
    • 2 cloves garlic, diced
    • 1/2 cup cider vinegar
    • 1/2 cup Worcestershire sauce
    • dry mustard
    • dark brown sugar
    • paprika
    • salt
    • cayenne pepper
    • 1 cup ketchup
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    Directions

    Step 1

    Dump the onion and garlic in a food processor, then saute in a fairly large pan until clear. Add the oil in when you do that. Don't burn them, otherwise you will then end up with barbeque sauce that tastes like burnt onion. Add in the rest of the ingredients, save for the ketchup. Bring it all to a boil, then turn the heat off. If you've got a Kenmore Induction Plate, this shouldn't take too long.

    Step 2

    Add the ketchup as this mixture starts to cool. Stir like you've never stirred before, that means no lumps. This isn't a brownie mix, you've got to smooth it out. When your old tennis elbow injury starts to flare up, you've probably stirred it enough.

    Step 3

    Put the sauce aside. The trick to grilling ribs, grilling not smoking, is to cook them first. I know, it sounds like cheating. I cook them in the oven on a broiler pan for about four hours. The ribs are rubbed with a spice mixture of random assortment, and covered with aluminum foil. It's important to keep them moist, so every 30 minutes or so you open the oven and pour some additional liquid in the broiler pan. I like to use a combination of water, apple juice and Mountain Dew. No lie.

    Step 4

    After the ribs are nice and tender, that's when you throw them on the grill and apply your sauce in a very liberal manner. Slop that sauce on like you are Jackson Pollack with an unlimited paint supply. Apply sauce to both sides, flip often and alternate between top and bottom rack to avoid the sauce burning. You'll know they are done when you go to flip them and they just start to fall apart. Throw on some Italian sausage and some shrimp skewers (coated with butter and garlic) and you've got yourself the perfect meat filled grilled meal to kick off the summer.

  • Whole Wheat Cinnamon Waffles

    Whole Wheat Cinnamon Waffles Whole Wheat Cinnamon Waffles

    Whole Wheat Cinnamon Waffles

    This waffle is our absolute favorite waffle and is filled with whole grain goodness. I make a double batch of these over the weekends and freeze them for a quick breakfast on school mornings. The cinnamon and vanilla in these add a surprising depth of flavor and the stick-to-your-ribs grains are the perfect way to start your day.
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    Serves

    1

    Ingredients

    • 1-3/4 cups whole-wheat white flour
    • 1/4 cup wheat germ, toasted
    • 1/3 cup instant nonfat dry milk powder
    • 1 tablespoon cinnamon, ground
    • 1 tablespoon baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 2 eggs
    • 3 tablespoons canola oil
    • 2 teaspoons vanilla extract
    • 2 cups milk
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    Directions

    Directions

    In a large bowl, combine the whole-wheat flour, unbleached flour, dry milk, cinnamon, baking powder, baking soda, wheat germ, and salt; mix well. In a medium bowl, mix the eggs, oil, milk, and vanilla. Pour over the dry ingredients. Coat your waffle iron with vegetable cooking spray and preheat. Pour 1/2 cup of the batter into the center of the hot waffle iron and cook until the batter stops steaming, about 6 minutes. Cooking time varies according to the they type of waffle iron you have. Repeat with remainder of the dough, applying the cooking spray between waffles. Serve warm with your favorite syrup or fruit preserves.

  • Perfectly Pulled Pork Sandwiches

    Perfectly Pulled Pork Sandwiches Perfectly Pulled Pork Sandwiches

    Perfectly Pulled Pork Sandwiches

    What makes this pulled pork recipe special is the slow cooking of the pork in a little "hot-tub" bath of root beer. After a quick drain and the easiest meat shredding of your life, toss meat with your favorite barbecue sauce and serve on a crusty roll.
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    Serves

    1

    Ingredients

    • 4 pounds Boston butt, or pork shoulder
    • 12 ounces root beer, 1 can
    • 18 ounces barbecue sauce, your favorite
    • 8 hamburger buns, split and lightly toasted
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    Directions

    Directions

    Place pork in a slow cooker; pour root beer over meat. Cover and cook on low until well cooked and the pork shreds easily (I cooked mine for eight hours). Shred the meat and drain the root beer from the slow cooker. Return meat to cooker; stir in barbecue sauce and toss gently. Serve over hamburger buns. (Preferably with root beer floats!)

  • Red Pepper Dip with Walnuts and Pomegranate Molasses

    Red Pepper Dip with Walnuts and Pomegranate Molasses Red Pepper Dip with Walnuts and Pomegranate Molasses

    Red Pepper Dip with Walnuts and Pomegranate Molasses

    Do you need a recipe for making holiday food look and taste great? Guests eat with their eyes, so it's important to make food look beautiful.
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    Prep Time

    30 minutes

    Cook Time

    15 minutes

    Serves

    30

    Ingredients

    • 10 pieces whole-wheat pita bread, 6 to 8-inch diameter
    • extra virgin olive oil, or spray
    • 2 tablespoons cumin seeds
    • kosher salt and pepper
    • 3 red bell peppers, about 1 pound
    • 1 piece whole-wheat pita bread, 6-inch diameter
    • 1 clove garlic, medium or large
    • 3/4 cup walnut pieces, toasted, plus more for garnish
    • 1-1/2 teaspoons hot paprika, plus more for garnish
    • 1 teaspoon cumin, ground
    • 1 tablespoon pomegranate molasses, plus 1 teaspoon
    • 1 tablespoon lemon juice, freshly squeezed
    • 1 tablespoon extra virgin olive oil
    • 1-1/2 teaspoons kosher salt
    • 1/4 teaspoon black pepper, freshly ground
    • 2 tablespoons pomegranate seeds, (optional)
    • 1 tablespoon pistachios, chopped
    • 1 sprig parsley
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    Directions

    Make Pita Chips

    Preheat oven to 350°F. Using scissors, cut off edge around the circumference of each pita. Split the pita into two round circles. Cut the circles in half. Cut each half into 3-4 triangles. Lay the triangles inner side up on baking sheet. Brush/spray each triangle with olive oil and cumin, then sprinkle generously with kosher salt and pepper. Toast until golden and lightly crisp (about 10 minutes).

    Roast Peppers

    Roast the bell peppers over a gas burner until blackened all over, turning with tongs as each side is blistered. (Alternatively, place under broiler). Transfer to a bowl and cover with plastic wrap. Let stand about 15 minutes. Peel and discard skins, stems and seeds. Set peppers aside.

    Make Dip

    Combine bell peppers, piece of pita, garlic and walnut pieces in bowl of food processor; process for about 30 seconds. Add paprika, cumin, pomegranate molasses and process until smooth, about 30 more seconds. Add lemon juice, olive oil, kosher salt and black pepper. Pulse until combined.

    Serve

    Transfer to center of a serving platter. Sprinkle dip with pomegranate seeds (optional) and pistachios. Nestle the wide end of the chips in the dip (to make it look like a sun or a flower). Garnish center with a sprig of cilantro and serve. Makes 2-1/2 cups of dip. Serves 30.

  • Sous Vide Eggs With Tarragon

    Sous Vide Eggs With Tarragon Sous Vide Eggs With Tarragon

    Sous Vide Eggs With Tarragon

    Simply put, sous vide is a cooking method where food is placed in a vacuum-sealed plastic bag and cooked in warm water over a long period. It results in an even texture and doneness you just can't get from any other method.
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    Prep Time

    5 minutes

    Cook Time

    55 minutes

    Serves

    1

    Ingredients

    • plastic wrap
    • 1 tablespoon butter, melted, or use olive oil
    • 1 teaspoon tarragon, chopped, or use your favorite herb
    • 1 pinch kosher salt
    • 1 pinch black pepper, ground
    • 2 eggs
    • kitchen twine
    • buttered toast
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    Directions

    Egg Preparation

    Put a 10×10 piece of plastic wrap on a work surface. Brush a 4-inch circle in the center of the plastic with butter or oil. Transfer to a small bowl so that the plastic touches the bottom of the bowl and the remainder of the plastic hangs over the rim. Sprinkle tarragon, salt and pepper into the plastic-lined bowl, then crack an egg into the bowl. Squeeze out air and tie tightly with twine. Repeat with the second egg.

    Cook Egg

    Fill a small saucepan with water. Using a thermometer to monitor, heat the water to 148°F. Immerse the egg parcel in the water and cook for 55 minutes at 148°F. If the water gets too hot, add a few ice cubes.

    Serve

    Remove from heat, unwrap carefully and serve on buttered toast.

  • Roasted Asparagus Bundles with Fontina and Prosciutto

    Roasted Asparagus Bundles with Fontina and Prosciutto Roasted Asparagus Bundles with Fontina and Prosciutto

    Roasted Asparagus Bundles with Fontina and Prosciutto

    Bring out the springtime flavor of asparagus with a generous addition of salty prosciutto and rich, nutty Fontina cheese.
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    Serves

    8

    Ingredients

    • 2 pounds fresh asparagus
    • 2 tablespoons butter, melted
    • 1 tablespoon extra virgin olive oil
    • 1 teaspoon lemon juice
    • 3/4 teaspoon kosher salt
    • 1/8 teaspoon pepper, freshly ground
    • 1 cup Fontina cheese, grated
    • 1/4 pound prosciutto, (8 slices)
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    Directions

    Step 1

    Preheat oven to 450 degrees.

    Step 2

    Trim tough ends off the asparagus (about 1-1/2 inches from the bottom of the stalk). Transfer asparagus to a medium bowl and add melted butter, olive oil, lemon juice, salt and pepper. Toss to coat thoroughly. Transfer asparagus to a sheet pan. Spread evenly in one layer. Roast until tender, about 10 minutes, stirring once with tongs to ensure they cook evenly. Remove from oven and let cool slightly. Turn the oven to broil.

    Step 3

    Grate Fontina and set aside in a bowl.

    Step 4

    Ask your kids to lay a slice of prosciutto horizontally on a work surface. Help them put 4 stalks of asparagus, vertically, on top. Across the equator of the stalk, sprinkle 2 tablespoons of Fontina. Show your kids how to wrap the prosciutto around the Fontina. The spears should peek out the top and bottom. Brush prosciutto with olive oil. Place bundles on a sheet pan.

    Step 5

    A few minutes before ready to serve, transfer the sheet pan to the broiler and broil until the asparagus sizzles and the cheese melts, about 3-5 minutes. Remove from oven and serve immediately.

  • Lamb and Pistachio Burgers with Feta Centers

    Lamb and Pistachio Burgers with Feta Centers Lamb and Pistachio Burgers with Feta Centers

    Lamb and Pistachio Burgers with Feta Centers

    Give your burgers a Mediterranean twist by adding some feta, lamb and pistachios. This recipe is by Bibby Gignilliat of PartiesThatCook.com
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    Prep Time

    30 minutes

    Cook Time

    10 minutes

    Serves

    4

    Ingredients

    • 2 teaspoons ground cumin
    • 3/4 pound ground beef
    • 3/4 pound ground lamb
    • 1-1/2 cups pistachio nuts, shelled and chopped
    • 1 medium onion, grated and strained
    • 1 clove garlic, minced
    • 2-1/2 teaspoons kosher salt
    • 1/4 teaspoon crushed red pepper flakes
    • 1/2 cup cilantro leaves, chopped
    • 2 ounces Feta cheese, cut into half-inch cubes
    • 4 hamburger buns, toasted
    • hummus, thinned with 1 tbsp. olive oil and 1 tsp. lemon juice
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    Directions

    Make Burgers

    In large bowl, combine ground cumin, lamb, beef, pistachios, onions, garlic, salt, red pepper flakes and cilantro. Mix with hands. Chill 10 minutes. Cut feta into 1/2-inch cubes and set aside.

    Assemble Patties

    Roll meat into four round balls. With fingers, indent center of each patty and place 3-4 pieces of feta in indentation. Flatten patties, completely surrounding feta, into four 3-inch patties about 1-1/2 inches thick.

    Cook Burgers

    Heat large cast-iron skillet or grill. When hot, add patties and cook over moderately high heat until browned, 5 minutes per side for medium-rare. Transfer to large plate and let rest for 5 minutes.

    Serve

    Place burgers on toasted buns and top with hummus.

  • Salt-Roasted Prawns with Basil Pesto

    Salt-Roasted Prawns with Basil Pesto Salt-Roasted Prawns with Basil Pesto

    Salt-Roasted Prawns with Basil Pesto

    Salt roasting adds a unique flavor to this shrimp recipe. You can use your food processor to create your own basil pesto to accompany it.
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    Serves

    24

    Ingredients

    • 1-1/2 cups fresh basil leaves, fully packed
    • 1/3 cup Parmigiano Reggiano, freshly grated
    • 1/3 cup extra virgin olive oil
    • 1/4 cup pine nuts, toasted
    • 1/2 teaspoon lemon zest
    • 2 tablespoons fresh lemon juice
    • 1 large clove garlic, peeled
    • 1/2 teaspoon kosher salt
    • 3 cups rock salt, (can substitute kosher salt)
    • 1 pound medium prawns or shrimp, in their shells
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    Directions

    Make Basil Pesto

    Preheat oven to 550°F. Place all ingredients in a food processor. Process until mixture forms a smooth paste. Add more olive oil if you prefer a thinner sauce. Pour into a small bowl for serving and garnish with a basil leaf.

    Cook Shrimp

    Spread salt over bottom of a 10-inch gratin dish or other shallow ovenproof dish. The salt should be about three quarters of an inch thick. Place prawns on their sides in a single layer in the salt, pushing down slightly to partially bury them. Roast until prawns are pink, 3-5 minutes. Remove baking dish from oven.

    Serve

    Nestle the small bowl of pesto into the center of the baking dish with the prawns and salt around it.

  • Crostini of Caramelized Onions, Dolce Latte Gorgonzola and Fig Jam

    Crostini of Caramelized Onions, Dolce Latte Gorgonzola and Fig Jam Crostini of Caramelized Onions, Dolce Latte Gorgonzola and Fig Jam

    Crostini of Caramelized Onions, Dolce Latte Gorgonzola and Fig Jam

    Tasty homemade fig jam forms the base of this attractive appetizer.
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    Serves

    8

    Ingredients

    • 1 pint Black Mission figs, stems removed and cut into quarter-inch dice (can substitute 1 cup dried figs)
    • 2 tablespoons pure maple syrup
    • 1/4 cup water, (if using dried figs, use a half cup)
    • 1/2 teaspoon lemon juice
    • 1 pinch kosher salt
    • 1 tablespoon extra virgin olive oil
    • 2 medium yellow onions, peeled and thinly sliced lengthwise
    • 1/2 teaspoon sugar
    • 1/2 teaspoon salt
    • 1/2 teaspoon fresh thyme leaves, minced
    • 1 sweet baguette, sliced diagonally about a quarter-inch thick
    • 6 ounces Dolce Latte Gorgonzola, room temperature (can substitute Camembert)
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    Directions

    Preheat

    Heat oven to 350°F.

    Make Fig Jam

    In a 2-quart saucepan, combine the figs, maple syrup and water. Bring to a boil over medium heat, stirring occasionally, until thick, 10 minutes. Mash the figs with a potato masher or meat pounder. Test for jam-like consistency by spooning a little onto a chilled saucer, then returning the saucer to the freezer for a few minutes to cool. It should firm to a jam consistency. Add lemon juice and salt.

    Caramelize Onions

    Heat olive oil in 10-inch skillet over moderate heat. Add onions, sugar, salt and thyme. Cook, stirring occasionally, until onions are a caramel color and soft, about 20 minutes. If the pan gets too dry as the onions are cooking, add a quarter cup of water. Cool slightly in the refrigerator. (Can be made a day ahead.)

    Toast Bread Slices

    Spread the bread on a baking sheet. Toast until lightly brown and crunchy, 10 minutes.

    Assemble Crostini

    Spread bread with 2 teaspoons of Gorgonzola. Spoon caramelized onions, then a dollop of fig jam on each crostini. Garnish with a thyme leaf. Arrange on a platter and serve. Recipe created by Parties That Cook® www.PartiesThatCook.com

  • Gluten Free Raspberry Truffle Chocolate Ganache Cake

    Gluten Free Raspberry Truffle Chocolate Ganache Cake Gluten Free Raspberry Truffle Chocolate Ganache Cake

    Gluten Free Raspberry Truffle Chocolate Ganache Cake

    Just because you have a gluten allergy doesn't mean you have to miss out on this slice of heaven... Chef Kari Karch shows step-by-step how to easily bake a chocolate raspberry ganache cake so delicious, no one at the party will know that it's gluten free!
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    Prep Time

    1 minute

    Cook Time

    1 minute

    Serves

    1

    Ingredients

    • 1 cup whipping cream
    • 2-1/2 cups semi-sweet or dark chocolate chips
    • 8 tablespoons unsalted butter
    • 2 tablespoons raspberry liqueur
    • 7 organic free-range eggs
    • 1 cup light brown sugar
    • 1/4 teaspoon fine sea salt
    • 1 pint fresh raspberries
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    Directions

    Step 1

    Preheat the oven to 350 degrees F. Line the inside bottom of a 9-inch Springform cake pan with a circle of parchment paper. Wrap a large piece of foil around the outside of the pan, covering the bottom and sides, to catch any leaking drips. Set aside.

    Step 2

    In a medium sauce pan, gently heat the cream over low heat. When the cream is fairly hot, melt the chocolate chips by adding them slowly to the pan as you whisk. Add the butter, in pieces. Whisk until the chocolate and butter are melted. Add the vanilla extract. As soon as the mixture is melted, smooth, and glossy remove it from the heat.

    Step 3

    Using a wire whisk attachment, beat the eggs, light brown sugar and sea salt until the eggs are foamy and doubled in volume, roughly 3-4 minutes.

    Step 4

    Slowly add the cooling chocolate mixture to the eggs, and beat gently until combined.

    Step 5

    Pour the batter into the prepared cake pan.

    Step 6

    Bake in the center of a pre-heated oven for one hour, until the cake is set and cracked. It will still appear a bit loose in the center, underneath.

    Step 7

    Place the cake pan on a wire rack to cool. When the cake is close to room temperature, lightly cover and chill the cake overnight.

    Step 8

    Before serving, gently loosen the cake from the sides of the pan using a thin flexible spatula. Release the Springform clasp and remove the ring. Place the cake on a cake plate. Top with raspberries.

  • Roasted Carrot and Ginger Soup

    Roasted Carrot and Ginger Soup Roasted Carrot and Ginger Soup

    Roasted Carrot and Ginger Soup

    The fresh taste of carrots is spiced up with grated ginger to create a rich, wholesome soup that's packed with exotic flavor.
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    Prep Time

    20 minutes

    Cook Time

    40 minutes

    Serves

    6

    Ingredients

    • 1 pound organic baby carrots
    • 2 stalks celery, minced
    • 1 teaspoon ginger, grated
    • 1 shallot, minced
    • 2 teaspoons kosher salt
    • 1/2 teaspoon white pepper
    • 1 tablespoon olive oil
    • 1 tablespoon butter
    • 1 quart chicken stock
    • 1/4 cup white wine
    • 1/8 cup orange juice
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    Directions

    Step 1

    Preheat oven to 375. Place carrots on a baking sheet, and drizzle with olive oil. Roast until tender and caramelized (shake the pan about halfway through to evenly roast); about 30-45minutes. Set aside. In a Dutch oven, heat about 1 Tbsp olive oil and the butter.

    Step 2

    Cook the shallots until tender-about 2-3 minutes.

    Step 3

    Add the celery and fresh ginger and cook another 2-3 minutes.

    Step 4

    Season with about 2 tsp. coarse salt and white pepper. Add the wine to the Dutch oven and reduce by half then add the chicken or vegetable stock and the carrots. Bring the soup to a boil, then down to a simmer. Simmer for about 15 minutes.

    Step 5

    If you have an immersion blender, you can easily puree the carrots. The soup will be very thick.

    Step 6

    Add the white wine (if using) and then the orange juice. Taste, and adjust seasonings to your liking. Garnish with fresh chives or chervil, if desired.

  • Serves

    6

    Ingredients

    • 2-1/2 cups all-purpose flour, (dough)
    • 1 teaspoon baking powder, (dough)
    • 1/2 teaspoon table salt, (dough)
    • 1 large egg, (dough)
    • 1/2 cup vegetable oil, (dough)
    • 1 teaspoon white vinegar, (dough)
    • 1/2 cup water, (dough)
    • 1-1/2 pounds medium red potatoes, peeled and quartered (filling)
    • 1 big leek (about 1/2 lb), white and light green parts only, halved lengthwise and thinly sliced (filling)
    • 1 tablespoon vegetable oil, (filling)
    • 1 tablespoon unsalted butter, (filling)
    • 1 cup lacinato kale ribbons, tough stems and ribs removed and leaves cut into strips (filling)
    • 1/2 teaspoon table salt, (filling)
    • freshly ground black pepper, (filling)
    • 3 ounces cream cheese, room temperature (filling)
    • 1 large egg yolk, (finish)
    • 1 teaspoon water, (finish)
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    Directions

    Make Dough

    Stir together your dry ingredients in the bottom of a medium/large bowl. In a small bowl, whisk together the egg, oil, vinegar and water. Pour it over the dry ingredients and stir them to combine. Once the mixture is a craggy, uneven mass, knead it until smooth, about a minute. Place the dough back in the bowl and cover it with plastic wrap. Set it aside for an hour (or in the fridge, up to 3 days) until needed.

    Prepare Filling

    Put potatoes into a large pot, cover with cold water, and bring to a boil over high heat. Reduce heat to medium and cook until soft, about 20 to 25 minutes. Drain, then transfer to a large bowl to cool. Fill a medium bowl with very cold water and drop in leek rings. Swish them around with your fingers, letting any sandy dirt fall to the bottom. Scoop out the leeks and drain them briefly on a towel, but no need to get them fully dry. Do the same with the kale, but you can leave the leaves to nearly fully dry, patting them if necessary, on the towels while you cook the leeks. Heat a large, heavy skillet over medium heat. Once hot, add butter and oil and once they're fully melted and a bit sizzly, add the leek slices. Reduce heat to low, cover with a lid and cook leek for 20 minutes, stirring occasionally. Raise heat back to medium, add the kale ribbons and cook until they wilt, about 5 minutes. Transfer mixture to bowl with potatoes, add the cream cheese and mash together until combined. Stir in salt and many grinds of black pepper and set filling aside.

    Assembly Part 1

    Line a large baking sheet with parchment paper and preheat your oven to 375 degrees. If your dough has sweated some beads of oil while it rested, fear not, you can just knead it back into an even mass. Divide the dough in half. On a well-floured surface, roll the first half of the dough into a very thin sheet, roughly in the shape of a 1-foot square, but really, no need to be rigid about it. For moderate size knish (smaller than the traditional "doorstops" but still hefty, about 3 inches across), create a 2-inch thick log from half your potato filling across the bottom of your dough. Roll the filling up in the dough like you were rolling a cigarette, but not too tight. A tiny amount of slack will keep the dough from opening in the oven. Keep rolling until the log has been wrapped twice in dough. Trim any unrolled length and add it to the second half of the dough; it can be used again. Repeat the process with the second half of your dough and second half of filling; you might have a small amount of dough leftover.

    Assembly Part 2

    Trim the ends of the dough so that they're even with the potato filling. Then, make indentations on the log every 3 to 3 1/2 inches (you'll have about 3, if your log was 1 foot long) and twist the dough at these points, as if you were making sausage links. Snip the dough at each twist, then pinch one of the ends of each segment together to form a sealed knish base. Use the palm of your hand to flatten the knish a bit into a squat shape and from here, you can take one of two approaches to the top: You can pinch together the tops as you did the bottom to seal them; indenting them with a small dimple will help keep them from opening in the oven. You can gently press the dough over the filling but leave it mostly open.

    Bake Knish

    Arrange knish on prepared baking sheet so that they don't touch. Whisk egg yolk and water together to form a glaze and brush it over the knish dough. Bake knish for about 45 minutes, rotating your tray if needed for them to bake into an even golden brown color. Let them cool a little bit before digging in. Spicy mustard is a traditional accompaniment, but you can use a dollop of sour cream too.

  • Louisiana Gumbo

    Louisiana Gumbo Louisiana Gumbo

    Louisiana Gumbo

    A delicious soup from New Orleans that adds a wonderful warmth to any season.
    View Recipe

    Prep Time

    20 minutes

    Cook Time

    2 hours

    Serves

    4

    Ingredients

    • 3 tablespoons vegetable oil
    • 3 tablespoons flour
    • 1 onion, large, chopped
    • 1 cup celery, chopped
    • 5 garlic cloves, chopped
    • 1 green pepper, chopped
    • 1 can of tomatoes, "rotel" brand for a spicier taste
    • 1 pound okra, sliced (or two boxes of frozen okra)
    • 2 pounds shrimp
    • 1 teaspoon sugar
    • 1 tablespoon parsley, chopped
    • 1 bay leaf
    Add to Grocery List

    Directions

    1.

    Slowly stir the flour into heated oil in a heavy cast iron skillet. Continue to stir until the flour is dark brown. Add the next four ingredients: onion, cloves, celery and garlic, and stir until onions are clear.

    2.

    Add tomato sauce, stir until it's crumbly or dry. Fry okra in another skillet until it is no longer stringy or sticky. Add tomatoes and fried okra.

    3.

    Cook slowly adding 2-3 cups of water a little a time. Season with salt and pepper to taste. Stir in 1 teaspoon of sugar.

    4.

    Cook for about an hour on a low fire, stirring occasionally to prevent sticking to the bottom of the pot: adding water if necessary. Add the shrimp and a bay leaf and if desired oyster and crab meat (optional).

    5.

    Cook another 30 minutes to an hour, adding seasoning to taste.

    6.

    Serve of boiled or steamed rice.

  • Serves

    4

    Ingredients

    • 1 cup water, (churros)
    • 1/2 cup margarine or butter, (churros)
    • 1/4 teaspoon salt, (churros)
    • 1 cup all-purpose flour, (churros)
    • 3 eggs, (churros)
    • 1/4 cup sugar, (churros)
    • 1/4 teaspoon ground cinnamon, (churros)
    • 4 ounces chopped dark chocolate, (chocolate sauce)
    • 2 cups milk, (chocolate sauce)
    • 1 tablespoon cornstarch, (chocolate sauce)
    • 4 tablespoons sugar, (chocolate sauce)
    Add to Grocery List

    Directions

    Churros

    Heat about 1-1/2 inches of oil in deep fryer to 360 degrees F. and line a platter with paper towels. To make churro dough, heat water, margarine and salt to rolling boil in 3-quart saucepan; stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from heat. Beat eggs all at once; continue beating until smooth and then add to saucepan while stirring mixture. Spoon mixture into cake decorating tube with large star tip. Squeeze 4-inch strips of dough into hot oil. Fry 3 or 4 strips at a time until golden brown, turning once, about 2 minutes on each side; drain on paper towels. Mix sugar and cinnamon; roll churros in sugar or dump sugar on the pile of churros.

    Chocolate Sauce

    Place chocolate and 1 cup of milk in pan and heat, stirring, until the chocolate is melted. Dissolve cornstarch in remaining 1 cup milk and whisk into chocolate with sugar. Cook on low heat, whisking constantly, until chocolate is thickened, about five minutes. Add extra cornstarch if mixture doesn't start to thicken after 5 minutes. Remove from heat and whisk smooth. Pour into small bowls for dipping.

  • Serves

    8

    Ingredients

    • 3 pounds chicken legs and thighs
    • 1 yellow onion, diced
    • 1 carrot, peeled and diced
    • 2 cloves garlic, minced
    • 1-inch piece ginger root, peeled and minced
    • 1 teaspoon coriander
    • 1 teaspoon cumin
    • 1 teaspoon cinnamon
    • 1 cup chicken stock
    • 1 cup dried couscous
    • 1/2 cup dried apricots, roughly chopped
    • 1 tablespoon honey
    • 1/4 cup almonds, roughly chopped
    • 2 cups chickpeas, drained and rinsed
    • 2 tablespoons cilantro, optional for serving
    Add to Grocery List

    Directions

    Step 1

    Warm one tablespoon of oil in a large Dutch oven (at least 5 1/2-quarts) or tagine over medium-high heat until the oil flows easily and you can see it shimmering. Sprinkle the chicken pieces with salt and pepper, and place as many as will fit into the pan without crowding. Sear for 5 to 8 minutes, flipping once, until both sides are golden brown. Remove to a clean plate and continue searing the rest of the chicken pieces. If necessary, add more oil to keep a thin film on the bottom of the pan. If the oil starts smoking, turn down the heat.

    Step 2

    Pour off all but a teaspoon of oil and return the pan to medium heat. Saut the onions and carrots with a half teaspoon of salt until softened and beginning to brown, about 10 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Sprinkle the ginger and spices over top and cook until fragrant, another minute.

    Step 3

    Stir the chicken stock and apricots into the pan, scraping up any seared bits that might be stuck to the bottom of the pan. Nestle the chicken pieces into the pan; try to fit them in a single layer, but it's ok if some pieces overlap.

    Step 4

    Bring the liquid to a boil, then reduce the heat to low. Cover the pan and cook for 50-60 minutes. The tagine is ready when the chicken registers 165 on an instant-read thermometer in the thickest part of the meat and when its juices run clear.

    Step 5

    While the chicken is cooking, prepare the couscous and set aside.

    Step 6

    Transfer the cooked chicken to a clean plate and tent with foil. Add the honey, almonds, and chickpeas to the pan with the apricots and onions, and increase the heat to medium-high. Bring the stew to a rapid simmer and cook until it has thickened slightly. Taste the sauce and add salt if necessary.

    Step 7

    To serve, spread the cooked couscous on a serving platter and arrange the chicken pieces on top. Ladle the stew over top, making sure the chicken pieces each get a good coating. Sprinkle with cilantro and serve. Leftover chicken tagine will keep refrigerated for up to a week.

  • Serves

    10

    Ingredients

    • 1-1/4 cups whole wheat pastry flour, (for cake)
    • 2 tablespoons whole wheat pastry flour, additional (for cake)
    • 1 teaspoon baking powder, (for cake)
    • 1/8 teaspoon salt, (for cake)
    • 8 tablespoons butter, at room temperature (for cake)
    • 1 cup sugar, (for cake)
    • 1 teaspoon fresh lemon zest, (for cake)
    • 2 eggs, at room temperature (for cake)
    • 1/4 cup whole milk, (for cake)
    • 2 tablespoons whole milk, additional (for cake)
    • 2 tablespoons freshly squeezed lemon juice, (for cake)
    • 12 tablespoons butter, at room temperature (for frosting)
    • 1 cup speculoos spread, (for frosting)
    • 3 cups sifted powdered sugar, (for frosting)
    • 6 ounces cream cheese, cold (for frosting)
    • dark chocolate sprinkles, (for frosting)
    Add to Grocery List

    Directions

    Cake

    Preheat oven to 350 degrees F. Grease and flour three 6 x 2 inch round cake pans, line the bottoms with parchment rounds and grease again. If desired, line the cake pans with bake-even strips. Set aside. In a bowl, sift together the flour, baking powder, and salt. Set aside. In a mixer bowl, cream the butter, sugar, and lemon zest together until light and fluffy, about 2-3 minutes on medium. Add the eggs to the creamed butter one at a time, beating well after each addition. Add the flour in three additions, alternating each with milk and lemon juice. Pour the batter into the prepared cake pans. Bake for 35-40 minutes until a toothpick inserted into the center of the cakes come out cleanly. Remove from the oven and let cool on a wire rack for 15 minutes before turning out of the pans and cooling completely.

    Frosting

    Beat the butter until light and fluffy, about 2-3 minutes. Add the speculoos spread and beat until well-combined. Gradually beat in the sifted powdered sugar. Gradually add small chunks of the cold cream cheese, beating well after each addition. Frost cake, adding chocolate sprinkles between each layer and on top.

  • Crockpot Chicken Taco Meat

    Crockpot Chicken Taco Meat Crockpot Chicken Taco Meat

    Crockpot Chicken Taco Meat

    Moist shredded chicken can be used for tacos, quesadillas, salad meat, etc. Great for family meals and leftovers!
    View Recipe

    Prep Time

    5 minutes

    Serves

    8

    Ingredients

    • 6 Frozen Chicken Breasts
    • 1 Taco Seasoning packet
    • 1 Jar of Mild Picante sauce
    Add to Grocery List

    Directions

    Step 1:

    Place 6 frozen chicken breasts in the crock pot.

    Step 2:

    Pour entire jar of picante sauce over frozen chicken.

    Step 3:

    Pour entire packet of taco seasoning over frozen chicken breasts.

    Step 4:

    Cook for 8 hours on low or 4-5 hours on high in crock pot.

    Step 5:

    Using tongs, separate and shred the chicken.

    Step 6:

    After shredding, the chicken is ready to be served however you would like!

  • Serves

    10

    Ingredients

    • 8 tablespoons unsalted butter, plus more for greasing the pans
    • 3 ounces unsweetened baking chocolate, rough chop
    • 1 cup sugar
    • 2 eggs
    • 1/4 cup hazelnuts
    • 1 cup hazelnuts, additional
    • 1/4 cup all-purpose flour
    • 1 pinch salt
    • 1/2 teaspoon hazelnut extract, can substitute for vanilla
    Add to Grocery List

    Directions

    Directions

    Preheat oven to 350 degrees. Grease a 2 quart Pyrex Easy Grip dish with butter and set aside. In a small skillet, toast the 1 cup of hazelnuts. In a small saucepan, melt the butter and chocolate together on medium heat. Constantly stirring until melted. Transfer to a stand mixer and add eggs one at a time. Gradually add in sugar. In a small food processor, pulse cup hazelnuts until finely ground. Add into batter. Slowly add in flour, salt, and extract. Pour into greased dish and bake for 20-25 minutes. Insert toothpick to make sure it comes out clean. Cool on a Baker's Secret rack then cut into squares. Enjoy!

  • Homemade Vanilla Ice Cream

    Homemade Vanilla Ice Cream Homemade Vanilla Ice Cream

    Homemade Vanilla Ice Cream

    Have you always wanted to make your own ice cream, but don't have an ice cream maker? Now you can learn! Chef Kari Karch tells how you can easily make ice cream in your own home with a trusty Kenmore Elite Stand Mixer.
    View Recipe

    Cook Time

    8 hours

    Serves

    4

    Ingredients

    • 5 Egg Yolks
    • 4 ounces Superfine Sugar/caster
    • 3/4 pint Full Cream Milk, (375ml)
    • 3/4 pint Heavy Double Cream, (375ml)
    • 1 Vanilla Pod, Scored Down the Middle
    • 1 teaspoon Cornflower
    Add to Grocery List

    Directions

    Step 1:

    Pour the milk into a saucepan and bring slowly up to boiling point but DO NOT LET IT BOIL. Place the vanilla pod into it and leave to infuse for about 20 minutes. In a bowl, beat and mix together the egg yolks and sugar (and cornflour if using it) until thick. Carefully remove the vanilla pod from the pan of milk and scrape out the seeds into the milk. Pour the milk into the mixture of egg yolks and sugar whilst stirring. Pour the mixture back into the pan and heat gently, stirring until the custard thickens - (DO NOT BRING TO THE BOIL OR IT WILL PROBABLY CURDLE). When you see a film form over the back of your spoon it's time to remove the saucepan from the heat. When the custard base is cold stir in the cream and transfer to a chilled bowl. For best results refrigerate the mix for at least 3 hours (overnight if you have the time).

    Step 2:

    Take the bowl out of the freezer and beat the ice cream mixture on medium in you stand mixer until it's creamy once again (to dislodge and break up the ice crystals that have formed).

    Step 3:

    Put it back in the freezer for another half hour, then remove and once again beat on medium low. Do this again so that you have beaten the mixture a total of 3 times whilst freezing in between.

    Step 4:

    Put the mixture back into the freezer for a final time until it's ready to eat. This can take anything from 30 minutes upwards, depending upon the quantity and type of ice cream you're making and also how you like the consistency of your ice cream (some people like it softer, some harder).

  • White Lychee Sangria with Ginger

    White Lychee Sangria with Ginger White Lychee Sangria with Ginger

    White Lychee Sangria with Ginger

    Do you need a refreshing drink recipe because Kari Karch has one for you! Try this White Lychee Sangria with Ginger Syrup Recipe, sure to be a favorite at any occasion.
    View Recipe

    Prep Time

    10 minutes

    Cook Time

    1 hour

    Serves

    4

    Ingredients

    • 1 Whole Bottle (750 ml) white wine Sauvignon Blanc
    • 9 ounces Can Ginger Ale
    • 1/2 cup Whole lychees (canned)
    • 1/2 cup Lychee juice (from the can)
    • 2 Large Knobs of Ginger
    • 1 cup Sugar
    • 1 cup Water
    • 2 Kiwis, Sliced
    • 1 Whole Fuji apple, sliced (leave some for garnish on top)
    • 1 Bunch whole seedless green grapes (about 1 cup)
    Add to Grocery List

    Directions

    Directions:

    Place the fruits in the bottom of the pitcher. In a small saucepan, place the ginger, sugar, and water and bring to a boil. Immediately remove from heat and let cool. Strain simple syrup. Combine the white wine, ginger ale, and 1/4 cup ginger simple syrup (taste and add more if needed), and blend well. Then pour into the pitcher over the fruits. Garnish with leftover apple slices on top. Refrigerate till ready to serve.

  • Salt Crusted Prime Rib with Horseradish Glaze

    Salt Crusted Prime Rib with Horseradish Glaze Salt Crusted Prime Rib with Horseradish Glaze

    Salt Crusted Prime Rib with Horseradish Glaze

    Do you need a recipe that will impress everyone at your get together and bring your guests to the table? Well, look no further! The Kenmore In-house chef Kari Karch shares her recipe for a delicious salt crusted prime rib with horseradish glaze.
    View Recipe

    Prep Time

    20 minutes

    Cook Time

    3 hours 30 minutes

    Serves

    5

    Ingredients

    • 5 Garlic Gloves
    • 2 Sprigs Rosemary, Chopped
    • 4 Sprigs Thyme, Chopped
    • 1/2 cup Parsley
    • 2 tablespoons Pepper
    • 1/4 cup Extra Virgin Olive Oil
    • 1/2 cup Salt
    • 1 6 LB Bone in Beef rib roast (3 bone)
    Add to Grocery List

    Directions

    Directions:

    In a food processor, add garlic, herbs, and pepper. Drizzle in olive oil to make a paste. Rub paste over entire rib roast and let sit at room temperature for one hour. Place kosher salt in a shallow bottom casserole and add a little water to make a paste but not making the salt too wet. Place rib roast in the salt and pack into the fat sides of the roast. Place in a large roasting pan and bake for 1 1/2 to 2 hours or until the internal temperature reads 125*. Remove and cover with foil for 20 minutes to rest. Meanwhile, make the horseradish glaze(can be made up to one day in advance). After letting the roast rest, remove the salt from both sides, discard. Slice rib roast in between each bone. Slather on horseradish glaze. Serve with aus jus if desired.

    Horseradish Glaze:

    2/3 cup reduced fat sour cream, 2 tablespoons light mayo, 1 lemon juiced, 1 teaspoon dry mustard, 1/4 teaspoon salt, 1/4 teaspoon pepper - Combined together.

  • Brisket Slow Cooker Chili

    Brisket Slow Cooker Chili Brisket Slow Cooker Chili

    Brisket Slow Cooker Chili

    There are many different ways to make chili and here is another one! Chef Kari Karch grew up in Texas and now lives in Chicago so she jumped at the chance to whip up a recipe that combines the chili styles of both locations. Learn how to make a 9 spice brisket slow cooker chili recipe.
    View Recipe

    Prep Time

    30 minutes

    Cook Time

    8 hours 15 minutes

    Serves

    4

    Ingredients

    • 2 cups Low Sodium Beef Stock
    • 2 Dried Chiles de Arbol, stems removed
    • 1 12 oz jar Roasted Red Peppers, drained
    • 1 28oz Can of Crushed Tomatoes
    • 1/2 cup Beer
    • 1 teaspoon Coriander
    • 1 teaspoon Cumin
    • 1 teaspoon Chili Powder
    • 1 teaspoon Dry Mustard
    • 1 teaspoon Garlic Powder
    • 1 teaspoon Onion Flakes
    • 1 teaspoon Smoked Paprika
    • 1 tablespoon Olive Oil
    • 1 teaspoon Salt
    • 1 teaspoon Pepper
    • 2 pounds Trimmed Kosher Beef Brisket
    • 1 pound Ground Italian Sausage
    • Onion, finely diced
    • 1 Red Pepper, finely diced
    • 1 Clove of Garlic, grated
    • 3 tablespoons Fresh Cilantro, finely chopped
    • 1/2 cup Sour Cream
    • 1 Lime, zested and juiced
    • 1/4 teaspoon Sea Salt
    • 1/4 Pepper
    Add to Grocery List

    Directions

    In a small sauce pan, simmer the beef stock over medium heat. Add the two chilies to the stock and simmer until the peppers have reconstituted. Then remove from heat and allow the stock and peppers to cool for two minutes. When the stock has cooled, add it to a food processor or blender along with the drained roasted red peppers, crushed tomatoes, and beer. Blend until smooth. Add the liquid to the crock pot. Season the brisket on both sides with salt and pepper. In a large pan over high heat, sear the meat on both sides until brown. Place the meat on a large platter to rest.In the same pan, add the Italian sausage and cook through. Spoon onto a paper towel to drain oil. Reduce the heat of the pan to medium/low and add the olive oil, finely diced onion and red pepper. Cook for about three minutes until the vegetables start to soften. Add the spices and grated garlic and cook another minute. Remove the pan from heat and add the vegetables to the liquid base in the crock pot. Stir to combine all ingredients. Add the brisket to the chili bath, cover, and cook on low for 8 hours. When the brisket is done cooking, remove it from the chili bath and allow it to rest for five minutes before cutting/shredding. The brisket can be shredded or cut into cubes, which ever you prefer. I like to chunk off large pieces using a fork. Crank the heat on the chili liquid up to high and cook for another half an hour with the meat added back to the pot. Add the cilantro and stir to evenly distribute. Keep the lid off to create a thicker chili. After a half an hour, the chili is done. Allow about ten minutes for the chili to cool before serving. Make the crema by stirring the sour cream, lime juice and zest, cilantro, salt and pepper together in a small bowl and top over chili. Top each serving with a tablespoon of crema, a sprinkle of cheddar cheese, and a teaspoon cilantro.

  • Tortellini Skewers

    Tortellini Skewers Tortellini Skewers

    Tortellini Skewers

    Chef Lisa Phelps of Gourmet Fusions demonstrates how to prepare tortellini skewers.
    View Recipe

    Prep Time

    3 minutes

    Cook Time

    10 minutes

    Serves

    8

    Ingredients

    • 1 Bag Dry Tri-Colored Tortellini
    • 2 tablespoons Gourmet Fusions tm Garlic & Herb Sauce
    • 1/8 cup olive oil
    • 1/4 cup Romano Cheese, grated
    Add to Grocery List

    Directions

    Boil Tortellini, According to Directions. Drain & Rinse in Cold Water to Shock., Set Aside. In Bowl; Whisk Oil, Cheese & Gourmet Fusions tm Garlic & Herb Sauce. Toss in Cooked Tortellini, Refrigerate until Ready to Use. Skewer in Bunches of 2- 3, Serve at Room Temp

  • Mushrooms Stuffed with Artichokes and Fontina Cheese

    Mushrooms Stuffed with Artichokes and Fontina Cheese Mushrooms Stuffed with Artichokes and Fontina Cheese

    Mushrooms Stuffed with Artichokes and Fontina Cheese

    Chef Jazz Martin shares his recipe for mushrooms stuffed with artichokes and Fontina Cheese. Learn how to prepare a unique and delicious dish for your next cocktail party!
    View Recipe

    Serves

    10

    Ingredients

    • 1 pound medium to large fresh mushroom caps
    • 1 jar of Gourmet Fusions Artichoke Sauce
    • 1 box of frozen spinach thawed and squeezed dry or 1 lb of fresh spinach sauted in olive oil and salt and pepper
    • 8 ounces shredded Fontina cheese
    • Extra Virgin Olive oil
    • Sea Salt
    • Black mill
    • 1 pound Japanese bread crumbs or panko crumbs
    • Fresh julienned basil
    Add to Grocery List

    Directions

    Preheat oven to 450F. Remove stems from mushrooms. Coat raw mushrooms with extra virgin olive oil, sea salt and black pepper. In a separate bowl, mix together shredded Fontina cheese, spinach, panko crumbs, salt and pepper, fresh basil, and Gourmet Fusions Artichoke Sauce. Mix together well until a dry consistency. For artichoke mixture, mix into balls. Place artichoke balls in mushroom cap and place in oven. Cook for 6-8 minutes in preheated oven until artichoke filling is warm. Remove from oven and serve on platter.

  • Broccoli, Grape and Pasta Salad - Susan W.

    Broccoli, Grape and Pasta Salad - Susan W. Broccoli, Grape and Pasta Salad - Susan W.

    Broccoli, Grape and Pasta Salad - Susan W.

    Mix up the sides on your table with this delicious and easy-to-make pasta salad. The pops of color will do wonders for your selection and the taste will seal the deal.
    View Recipe

    Serves

    10

    Ingredients

    • 1 cup pecans, toasted and chopped
    • 8 ounces farfalle pasta
    • 1 pound fresh broccoli, cut into small pieces and finely chop the stems
    • 1 cup mayonnaise
    • 1/3 cup sugar
    • 1/3 cup red wine vinegar
    • 1/3 cup red onion, diced
    • 1 teaspoon salt
    • 2 cups seedless red grapes, halved
    • 8 cooked bacon slices, crumbled
    Add to Grocery List

    Directions

    Step 1:

    Cook pasta according to directions.

    Step 2:

    Mix mayo, vinegar, sugar, salt, and onion.

    Step 3:

    Combine pasta and broccoli with mayo mixture. Chill for 3 hrs.

    Step 4:

    Mix in pecans and bacon just before serving.

  • Pulled Pork Primavera Sandwiches

    Pulled Pork Primavera Sandwiches Pulled Pork Primavera Sandwiches

    Pulled Pork Primavera Sandwiches

    There is certainly no shortage of slow cooker pulled pork recipes out there. To set our recipe apart from the crowd, we use classic ingredients --- onion and barbecue sauce --- but we also toss in carrot and bell pepper for added color and vitamins A and C. By using a lean cut of pork (tenderloin or loin), we keep the saturated fat to a reasonable 3 grams per serving.
    View Recipe

    Serves

    8

    Ingredients

    • 2-1/2 pounds pork loin
    • 1 large carrot
    • 1 large red bell pepper
    • 1 medium onion
    • 12 fluid ounces barbecue sauce
    • 8 whole wheat hamburger buns
    Add to Grocery List

    Directions

    Step 1:

    Trim fat from pork loin and cut into 3 pieces. Set aside.

    Step 2:

    Peel carrot and shred on large holes of a box grater. Cut bell pepper into 1/2-inch dice. Peel onion, cut in half, and cut into 1/2-inch wedges.

    Step 3:

    Place pork, carrot, bell pepper, onion, and barbecue sauce in a 5- or 6-quart slow cooker and stir to combine (if you prefer, you can add half the barbecue sauce now and stir in the rest when the dish is done). Cover and cook on low until pork is tender, 6 to 8 hours.

    Step 4:

    When pork can easily be pulled apart using a fork, remove from slow cooker and place on a cutting board. Use two forks to pull pork into shredded pieces.

    Step 5:

    Stir shredded pork back into slow cooker until well combined with sauce. If you only added half the sauce in step 2, add remaining sauce now. Lightly toast hamburger buns, and divide pork mixture evenly between them.

  • Super Strawberry Pudding

    Super Strawberry Pudding Super Strawberry Pudding

    Super Strawberry Pudding

    Why turn to store-bought pudding --- which is often filled with artificial colors and flavors --- when you can make it yourself in a matter of minutes with real ingredients like strawberries, low-fat milk, and Greek yogurt? This recipe is so simple that the kids can easily help too. Garnish each luscious bowlful with shaved dark chocolate, fresh berries, or a dollop of light whipped cream if desired, and serve as a special after-school snack, a better-for-you dessert, or a Valentine treat. To hear all about this recipe, tune into episode #212 of our radio podcast, Cooking with the Moms.
    View Recipe

    Serves

    6

    Ingredients

    • 8 ounces frozen strawberries
    • 1 cup 1% low-fat milk
    • 1/4 cup granulated sugar
    • 3 tablespoons cornstarch
    • 1/8 teaspoon salt
    • 1/2 teaspoon vanilla extract
    • 1/2 cup 0%-fat strawberry Greek yogurt
    Add to Grocery List

    Directions

    Step 1:

    Thaw the strawberries slightly. Place the strawberries and milk in a blender, and blend until completely pureed. Set aside.

    Step 2:

    Place the sugar, cornstarch, and salt in a medium-size saucepan and whisk until combined. Gradually whisk in the milk/strawberry mixture. Add the vanilla extract.

    Step 3:

    Place over medium-high heat and bring to a simmer, stirring constantly. Reduce the heat and continue to simmer, stirring gently, until the mixture thickens slightly, about 2 minutes.

    Step 4:

    Remove from the heat and stir in the yogurt. Continue stirring gently to break up any bubbles that may have appeared on the top. Spoon the mixture into 6 individual bowls and chill in the refrigerator for about 2 hours.

  • Chicken and Rice

    Chicken and Rice Chicken and Rice

    Chicken and Rice

    Colombian-Style chicken with rice was one of my favorite recipes growing up. I would make it at least once a week for lunch. Rice with chicken is one of the most popular dishes in Colombia and South America, but every country has their own variation. This is my chicken with rice( arroz con pollo) recipe. Enjoy!
    View Recipe

    Prep Time

    1 hour 10 minutes

    Cook Time

    20 minutes

    Serves

    4

    Ingredients

    • 1 cup chicken stock
    • 2 whole chicken breast, bone in and skin removed
    • 1 scallion
    • 1/2 white onion
    • 2 garlic clove
    • 1/2 ground cumin
    • 1/2 teaspoon sazon
    • 1 bay leaf
    • 1 pinch salt and pepper
    • 2 tablespoons olive oil
    • 1/4 chopped onion
    • 1 garlic clove
    • 1/4 chopped red bell pepper
    • 1/4 chopped green bell pepper
    • 1 long-grain white rice
    • 1 tablespoon tomato paste
    • 1 chicken bouillon tablet
    • 2-1/2 cups chicken stock
    • 1/2 cup chopped fresh cilantro
    • 1/4 tablespoon sazon
    • 1/2 cup frozen diced green beans
    • 1/2 cup frozen peas
    • 1/2 cup frozen diced carrots
    Add to Grocery List

    Directions

    step 1

    Place the chicken breast, 5 cups water and the remaining ingredients for the stock in a medium pot. Bring to a boil, cover and reduce the heat to medium low. Cook for 20 to 25 minutes. Turn the heat off and let the chicken rest in the pot for about 15 minutes covered. Let it cool, shred and set aside. Strain stock and measure 2 cups and set aside.

    step 2

    In a medium pot, heat the olive oil over medium-high heat. Add the onions, green peppers, garlic and red bell pepper. Cook until the onions are translucent, about 4 to 5 minutes.

    step 3

    Add the rice, tomato paste, chicken bouillon and sazon goya. Stir until the rice is well coated about 3 minutes. Add the chicken stock and bring to a boil. Then reduce the heat to low. Cover and simmer for about 15 minutes. Add the peas, carrots and green beans and cook for and additional 7 minutes, add the shredded chicken and cilantro, mix well with a fork, cover and cook for 5 minutes more.

    step 4

    Serve and enjoy!!! ;)

  • Delicioso Chocoflan

    Delicioso Chocoflan Delicioso Chocoflan

    Delicioso Chocoflan

    A yummy Mexican version of chocolate cake with a little something SPECIAL on top!
    View Recipe

    Prep Time

    30 minutes

    Cook Time

    1 hour 20 minutes

    Serves

    6

    Ingredients

    • 1 Chocolate or Devil's Food Cake Mix
    • 1 cup Caramel Sauce or Mexican "Cajeta"
    • 1/2 cup vegetable oil
    • 1 can of evaporated milk
    • 6 eggs
    • 1-1/3 cups water
    • 1 teaspoon Mexican Vanilla
    • 1 teaspoon cinnamon
    Add to Grocery List

    Directions

    Step 1

    Preheat oven to 350F. Spread the cajeta in the bottom of a 10-inch cake pan. (The cake pan needs to be at least 3-inches deep.)

    Step 2

    Prepare the cake mix according to package directions with 3 of the eggs, the oil, and water.

    Step 3

    Pour the batter into the cake pan.

    Step 4

    Puree the remaining 3 eggs, the evaporated milk, sweetened condensed milk and vanilla in a blender until smooth.

    Step 5

    Gently ladle the milk mixture over the cake batter.

    Step 6

    Place cake pan inside of a larger baking pan. Fill the larger pan halfway up with hot water. (In Spanish this is called a Bao Maria, in English it's known as a Water Bath and in the cooking world it is known as a Bain Marie.)

    Step 7

    Bake for 1 hour and 20 minutes, or until a toothpick inserted in center of cake comes out clean. Remove cake pan from oven; let cool to room temperature on a wire rack. Invert a plate on top of the cake pan. Flip the plate and cake pan over. Carefully remove the cake pan.

    Step 8

    Dig in, and don't be surprised if it disappears within an hour! Refrigerate any leftovers if any!

  • Herb Scrambled Eggs & Country Ham Biscuits

    Herb Scrambled Eggs & Country Ham Biscuits Herb Scrambled Eggs & Country Ham Biscuits

    Herb Scrambled Eggs & Country Ham Biscuits

    My Grandma Logan is my greatest inspiration when it comes to cooking. On our many visits to grandma's, there was always the wonderful aroma of country ham in the air. She would bake her homemade biscuits and stuff them with country ham & eggs. This is my less superior version. Country ham is family and love.
    View Recipe

    Prep Time

    10 minutes

    Cook Time

    20 minutes

    Serves

    6

    Ingredients

    • 6 frozen biscuits
    • 4 tablespoons extra virgin olive oil, divided
    • 1 teaspoon tuscan seasoning
    • 6 eggs (whole)
    • 1/4 cup whipping cream
    • 1 teaspoon italian parsley, chopped
    • 1/2 teaspoon fresh thyme leaves, chopped
    • 1/2 teaspoon fresh chives, chopped
    • 1/4 cup asiago cheese, shredded
    • 1/2 teaspoon sea salt and pepper
    • 2 tablespoons unsalted butter
    • 6 country ham biscuits slices
    • 1/4 cup pure maple syrup
    • 2 tablespoons gourmet pepper jelly
    Add to Grocery List

    Directions

    Bake biscuits

    Preheat oven to 375. Brush the tops of biscuits with 1/2 of the olive oil & tuscan seasoning. Bake biscuits on a non-stick cookie sheet according to package or until golden brown. Remove from oven and set aside

    Cook Country ham

    Meanwhille, add 2 tbsp water to a medium high heat skillet. Add ham slices and cook for 2 minutes; flip and cook for 1 additional minute. Add syrup & pepper jelly to skillet. Reduce heat and simmer for 2-3 minutes

    Scramble eggs

    Beat eggs, cream, parsley, thyme, chives, cheese, salt & pepper in a mixing bowl. Heat the pan to medium heat and add remaining olive oil & butter. Pour in eggs. Using a wooden spoon, scramble eggs, and cook to desired doneness.

    Assemble biscuits

    Slice biscuits in half. Top with ham and eggs.

  • Strawberry Almond Milk

    Strawberry Almond Milk Strawberry Almond Milk

    Strawberry Almond Milk

    A nostalgic drink with a healthier twist!
    View Recipe

    Prep Time

    5 minutes

    Cook Time

    15 minutes

    Serves

    5

    Ingredients

    • 1 cup Strawberries, Sliced
    • 1 cup Water
    • 1 cup Sugar, or Honey
    • 1 teaspoon Vanilla Extract
    • 4 cups Unsweetened Almond Milk, Ice Cold
    Add to Grocery List

    Directions

    Step 1

    Take the strawberries, sugar, vanilla and water and boil together in a sauce pan for about 15 minutes.

    Step 2

    Carefully, put the syrup in a blender and blend until smooth and let cool. Add about 4 cups of ice cold almond milk, or any milk of choice and serve.

  • Nutella & Blueberry Stuffed French Toast

    Nutella & Blueberry Stuffed French Toast Nutella & Blueberry Stuffed French Toast

    Nutella & Blueberry Stuffed French Toast

    My husband and I both work in a kitchen and Mondays are our only days off together, so while the entire world is dreading Mondays, we look forward to sleeping in and slowly having breakfast while sipping our coffee. It's our one on one time that's made just better with Nutella and fresh blueberries stuffed in a fluffy brioche!
    View Recipe

    Prep Time

    15 minutes

    Cook Time

    10 minutes

    Serves

    2

    Ingredients

    • 2 large eggs
    • 1 cup heavy cream
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon freshly ground nutmeg
    • 4 tablespoons Nutella (or hazelnut chocolate paste)
    • 1/4 cup fresh blueberries, rinsed
    • 4 slices brioche bread, thick cut
    Add to Grocery List

    Directions

    Step 1

    Whisk together the eggs, heavy cream, cinnamon, and nutmeg. Set aside while you prepare bread.

    Step 2

    Slather Nutella on the insides of bread slices and sprinkle blueberries to form a single layer on the bread. Press slices together to form a "sandwich".

    Step 3

    Heat a small skillet with butter. Dip Nutella & Blueberry bread into french toast batter, coating both sides. Drop into hot skillet and cook until brown. Flip and cook on other side. Keep warm in the oven if making a larger batch.

    Step 4

    Serve warm with powdered sugar and bacon.

  • Grandpa's Grilled Chicken

    Grandpa's Grilled Chicken Grandpa's Grilled Chicken

    Grandpa's Grilled Chicken

    I am fortunate to come from a family of home cooks. Women are not the only ones in the kitchen - my father, uncles, and grandfathers don aprons and feed the family as well. If Grandpa Charlie has a signature dish, it is grilled chicken. The oil and vinegar marinade is nothing particularly special but the method of re-basting during grilling creates a succulent crispy glazed skin. We cook this grilled chicken for family dinners and special occasions like birthday barbecues during the summer. Grandpa is always delighted when family, yours or mine, gathers around a table.
    View Recipe

    Prep Time

    1 hour

    Cook Time

    45 minutes

    Serves

    6

    Ingredients

    • 1/2 cup vegetable oil
    • 1/2 cup white vinegar
    • 1/4 cup water
    • 2 teaspoons salt
    • 1/4 teaspoon cracked black pepper
    • 1 tablespoon granulated white sugar
    • 1 teaspoon sweet paprika
    • 1 tablespoon dried minced onion
    • 5 pounds bone-in, skin-on chicken, use your favorite cut or combination of cuts
    Add to Grocery List

    Directions

    Create the marinade

    Combine all ingredients except bone-in chicken in a large (13x9 inch) glass pan. Stir together to combine.

    Marinade chicken

    Add chicken pieces to the pan and allow to marinate for 30 minutes to 6 hours. Place in refrigerator while marinating.

    Grill and Baste Chicken

    Heat a grill to moderate heat. Remove chicken from marinade pan and place the pieces on the grate. Use a pastry brush to brush on some of the remaining marinade. Continue grilling, turning the pieces as necessary for even browning. Reapply marinade every 15 minutes. Remove chickens from heat when internal temperature of thickest cut reaches 165 degrees. Allow to rest 5 minutes before serving.

  • Prep Time

    15 minutes

    Cook Time

    20 minutes

    Serves

    6

    Ingredients

    • 2 tablespoons Green seasoning
    • 1 dash fish seasoning
    • 1 dash garlic salt
    • 1/2 cup white vinegar
    • 1 pinch Louisiana Barbecue Shrimp Sauce Mix
    • 1 cup water
    • 1 tablespoon olive oil
    Add to Grocery List

    Directions

    Marinate

    Remove shrimp from packaging and place in bowl Add lemon juice/vinegar with 1 cup of water or enough to cover the shrimp. Soak in solution for 15min Drain lemon solution and rinse with cool water and drain. Add green seasoning Add all the other ingredients except for the olive oil Marinade overnight in refrigerator for next day cooking or for 1hour for same day cooking.

    Cooking

    Heat 1 tablespoon of oil in a skillet Add marinated shrimp and stir Saute for 10-15minutes until slightly brown If gravy is desired, add liquid from marinate or 1/2 cup of water and let it steam for 2-5 additional minutes Remove from heat and serve with white/brown rice.

  • Serves

    20

    Ingredients

    • 1 Egg
    • 2 tablespoons Water
    • 1 cup flour
    • 1 cup Panko
    • 1 cup Shake n Bake
    • 1 tablespoon Seasoning Salt
    • 1 tablespoon Garlic Pwoder
    • 1 tablespoon Onion Powder
    • 3 Cloves Fresh Garlic, minced
    • 1 cup Honey
    • 1/2 cup Soya Sauce
    Add to Grocery List

    Directions

    1

  • The Perfect Risotto

    The Perfect Risotto The Perfect Risotto

    The Perfect Risotto

    My husband and I had risotto for the first time at a restaurant on our anniversary. I loved it, but thought it could be improved. So, my mission was set. After a few trials, I created what I believe is the best, most flavorful risotto ever. This is now my go-to recipe when I want comfort food or when I want to impress company...it's never let me down!
    View Recipe

    Prep Time

    15 minutes

    Cook Time

    40 minutes

    Serves

    4

    Ingredients

    • 5 slices bacon, cooked and crumbled
    • 3 tablespoons butter
    • 4 medium shallots, minced
    • 2 tablespoons sun-dried tomatoes, chopped
    • 1 cup mushrooms, sliced
    • 1 tablespoon garlic, minced
    • 1 cup arborio rice
    • 32 fluid ounces low-sodium chicken broth
    • 1/2 cup fresh flat leaf parsley, chopped
    • 1/2 cup parmesan cheese, grated
    • 1 tablespoon truffle oil
    Add to Grocery List

    Directions

    Note:

    The whole cooking process is done on medium heat in a large skillet/pan.

    Step 1

    Fry the bacon in large pan. When cooked, remove the bacon and crumble for later. Keep the bacon grease in the pan.

    Step 2

    Finley chop shallots, sun-dried tomatoes, and garlic.

    Step 3

    Clean (with a damp paper towel or rag- do you submerge mushrooms in water) and slice mushrooms.

    Step 4

    Add 2 tablespoons butter to pan with bacon grease. Add chopped shallots and sun-dried tomatoes. Stir and let cook for 2 minutes.

    Step 5

    Add mushrooms and garlic to pan. Stir and let cook for another 2 minutes.

    Step 6

    Add uncooked Arborio rice and stir.

    Step 7

    Add 1 cup of heated chicken broth (or enough to barely cover the rice and vegetable mixter).

    Step 8

    Every 5 minutes, add another cup or so of chicken brother and stir. Continue this process for about 30 minutes total, or until the rice is al-dente.

    Step 9

    To finish, add the parsley, parmesan, crumbled bacon, and truffle oil. Stir and serve immediately.

  • Ultimate Mac & Cheese

    Ultimate Mac & Cheese Ultimate Mac & Cheese

    Ultimate Mac & Cheese

    Being a single mom of a toddler, naturally I want to feed my kid the best foods I can. Unfortunately, the things he wants to eat aren't always the healthiness or best for him. One of his favorite foods is Mac & Cheese. Boxed Mac & Cheese totally grosses me out, with all the preservatives and chemicals, it's just not natural. I came up with this recipe as a more homely approach to the boxed Mac & Cheese and he loves it!
    View Recipe

    Prep Time

    10 minutes

    Cook Time

    45 minutes

    Serves

    8

    Ingredients

    • 1/2 pound elbow macarioni
    • 3 tablespoons butter
    • 1 cup half and half
    • 1 cup whole milk
    • 1/2 teaspoon paprika
    • 3 tablespoons sour cream
    • 1 egg
    • 12 ounces sharp cheddar cheese
    • 6 ounces shredded mozzarella cheese
    • 1 teaspoon salt
    • 1 teaspoon badia adobo seasoning
    • 1 teaspoon fresh cracked black pepper
    Add to Grocery List

    Directions

    Directions

    Preheat oven to 350 degrees F. In a large pot of boiling, salted water cook the pasta to al dente. Al dente is usually achieved at the 8-10min mark. Drain water from the pot and return pasta to a low flame. Stir in butter, half & half and whole milk. Beat your egg in a separate bowl and temper into mixture. Stir in mozzarella cheese, sour cream and 3/4 of the cheddar cheese. When cheeses are well combined, fold in your fresh black pepper, paprika and adobo seasoning salt. Butter a few ramekins or a casserole dish and pour your mixture in. Top with the remaining cheese. Place in the oven for 20mins, then place under the broiler for 10min to achieve a crunchy top.

  • The best spinach artichoke dip Evahhhhhh!!!

    The best spinach artichoke dip Evahhhhhh!!! The best spinach artichoke dip Evahhhhhh!!!

    The best spinach artichoke dip Evahhhhhh!!!

    I have tasted many kinds of this particular dip but for some reason none of them said "Wow!" So one day I think of ingredients that I like and whipped them together. And the end result was so spectacular that everyone in my family wanted to try it. Now every month I make big batches and share it with people. I love the moment when they take the first bite and their eyes just light up.
    View Recipe

    Prep Time

    10 minutes

    Cook Time

    30 minutes

    Serves

    12

    Ingredients

    • 8 ounces cream cheese, soften
    • 14 ounces quartered artichoke hearts, chopped
    • 12 ounces frozen spinach, thawed and drained of all liquid
    • 1/2 cup pepper jack cheese, shredded
    • 1/2 cup mozzarella cheese, shredded
    • 1/2 cup provolone cheese, shredded
    • 1/4 cup parmesan cheese, shaved
    • 1 tablespoon onion powder
    • 1 tablespoon garlic powder
    • salt and pepper, to taste
    • 1 tablespoon olive oil
    • 1/4 cup milk
    Add to Grocery List

    Directions

    Step 1

    Heat olive oil in medium sauce pan on Med. High heat.

    Step 2

    Pour chopped artichoke hearts into the pot with a pinch of salt and pepper and saut until almost cooked.

    Step 3

    Turn the heat down to medium heat and add milk and cream cheese. Slowly stir until cream cheese has melted and add onion and garlic powder.

    Step 4

    Slowly add the Pepper Jack, Mozzarella, Provolone and Parmesan cheeses until melted. (Note: you can add more pepper jack if you like your dip spicy.)

    Step 4

    Turn off the heat and break up the spinach into the dip and combine. Add salt and pepper to taste.

    Step 5

    Enjoy with Tortilla chips or sliced French bread.

  • Momma's Apple Stuffed Glazed Pork Chops

    Momma's Apple Stuffed Glazed Pork Chops Momma's Apple Stuffed Glazed Pork Chops

    Momma's Apple Stuffed Glazed Pork Chops

    As a young child, one of my favorite dinners was my Moms pork chops and pan fried cinnamon apples. She would always serve them with on cool autumn days after we went apple picking at our friends house in Michigan. When I was a young mom, I started to create new and fun dishes for my family and put my own twist on old family favorites! The pork chops are an adaptation of the recipe my Mom used to make. I have revised it by combining all the flavors of the two dishes into one fabulous entree. When I make this dish, I am transformed back to being young child, and how happy I was when my Mom created her version. I think of my five children and how excited they are when I make this for them. I am reminded of my older children who are now on their own making this recipe and creating their own family memories. Food nourishes our bodies, hearts and souls. I hope to give my children this gift, and the knowledge to create family favorites on their own to pass on to their children as I have done.
    View Recipe

    Prep Time

    2 hours 15 minutes

    Cook Time

    25 minutes

    Serves

    6

    Ingredients

    • 6 1 1/2 inch thick center cut pork loin chops
    • 1-1/2 cups water
    • 2 tablespoons kosher salt
    • 1 tablespoon packed light or dark brown sugar
    • 3 bay leaves
    • 2 teaspoons garlic powder
    • 6 tablespoons vidalia onion, diced
    • 1 large baking apple, thinly sliced-should yield 24 slices
    • 6 tablespoons aged white sharp cheddar cheese, shredded
    • 2 teaspoons fresh ground black pepper
    • 12 slices of thick cut bacon
    • 1/2 cup peach preserves
    • 1 tablespoon dijon mustard
    • 1 teaspoon ground cinnamon
    Add to Grocery List

    Directions

    Step One-

    To prepare chops for brining, use a sharp paring knife and make a small slit in the side. Rotate tip of knife back and forth to create a pocket in pork chop.

    Step Two-

    To create brine, place cup of water along with the salt, sugar, bay leaves and garlic powder into a bowl. Microwave for 60 seconds or until salt and sugar is dissolved. Let cool. Place the remaining 1 cup of water in a zipper sealed gallon size plastic bag along with the brine and pork chops. Place in refrigerator and brine for 2 hours.

    Step Three-

    When chops are done brining, remove from bag, pat dry, and discard liquid. Stuff each chop with 1 tablespoon of cheese, 1 tablespoon of Vidalia onion and 4 slices of apple. Season pork with black pepper, and wrap with 2 slices of bacon, securing with a toothpick if needed. To create glaze, combine preserves, mustard and cinnamon in a bowl

    Step Four-

    Preheat outdoor grill, or indoor grill pan to medium heat. Grilling is the recommended way, however pork chops can also be placed into a 400 degree oven. Grill chops until they reach 140 degrees, about 20 -25 minutes-do not overcook! When grilling, if bacon begins to burn, reduce heat. During the last few minutes of cooking, brush on glaze. Let chops rest for 5-10 minutes before serving. These chops are fabulous served with sweet potato gnocchi!

  • Sunday-Morning Family Biscuits

    Sunday-Morning Family Biscuits Sunday-Morning Family Biscuits

    Sunday-Morning Family Biscuits

    From as early as I could smell, I knew it was Sunday, not because of the days of the wee, but because of my mother's biscuits. My Mom rose early in the morning because she was a Sunday school teacher, but biscuits were the day's first priority. In Georgia, my mother learned the recipe from her mother who also learned it from her mother. The story behind my mother's famed visits is connected to the history of her father, who worked intensely on a cotton farm to provide for his family. His wife (my grandmother) would make him biscuits to take daily. My mother carried this recipe to New York in the early 1950s, where she would then pass it on to her 10 children in the following decades. Today, I make these biscuits with my children on leisurely weekends. We like to eat them with jam and coffee. What I prefer, however, is to eat them with rich, brown molasses, just like my mother taught me.
    View Recipe

    Prep Time

    45 minutes

    Cook Time

    20 minutes

    Serves

    24

    Ingredients

    • 6 cups All-purpose flour
    • 1/3 cup White sugar
    • 1-1/2 tablespoons Kosher salt
    • 2 tablespoons Baking powder
    • 1 teaspoon Baking soda
    • 2 cups Vegetable shortening
    • 4 cups Buttermilk, at room temperature
    • 4 teaspoons Salted butter, softened, immediately upon removing biscuits from oven
    Add to Grocery List

    Directions

    Step 1

    Preheat an oven to 400 degrees Fahrenheit (or 375 degrees for a convection oven)

    Step 2

    Mix flour, sugar, salt, baking powder, and baking soda in a large bowl with a whisk. Reserve 1/4 of a cup of this dry mixture to dust your hands, so as to prevent sticky fingers.

    Step 3

    Make a well in the dry mixture by hollowing out a space in its center.

    Step 4

    Place the vegetable shortening in a large metal baking pan. Place the pan in the oven for around 20 seconds or until the shortening is slightly melted. Then, remove the pan and pour the melted shortening into the dry mixture, leaving enough to lightly coat the bottom of the pan.

    Step 5

    Add buttermilk. Clean your hands and then dust them with the reserved portion of the dry mix. Begin to mix the dough with your fingers, kneading it until it is sticky.

    Step 6

    Neatly roll the dough into two-inch sized balls. Dip one side of the dough balls in the melted shortening and then flip them over. Arrange them neatly in rows until the pan is full. Press down each biscuit with your knuckle.

    Step 7

    Place in oven and bake for 20 to 25 minutes at 400 degrees Fahrenheit (or 375, for convection ovens)

    Step 8

    Upon removing biscuits from oven, glaze them with salted butter and serve with jam, rich molasses, or stewed fruit.

  • No-Bake Energy Bites

    No-Bake Energy Bites No-Bake Energy Bites

    No-Bake Energy Bites

    No-bake energy bites are a fun snack to have on hand when you are craving a treat with a little sweetness. My recipe for these includes wheat germ and ground flax seed, both which can be healthy additions to your bowls of oatmeal, mixed into your smoothies, or even added as a salad topper for your week. The best part is that it doesn't require an oven or mixer, making these an easy treat to make...and to eat! Did I mention it tastes an awful lot like cookie dough too? Yum!
    View Recipe

    Serves

    4

    Ingredients

    • 1 cup oatmeal
    • 1/2 cup peanut butter, Substitute for other nut butter as well
    • 1/3 cup honey
    • 1 cup wheat germ
    • 1/2 cup ground flaxseed
    • 1/2 cup mini chocolate chips
    • 1 teaspoon vanilla
    • pinch salt
    Add to Grocery List

    Directions

    Step 1

    Mix everything above in a medium bowl until thoroughly incorporated.

    Step 2

    Let chill in the refrigerator for half an hour.

    Step 3

    Once chilled, simply roll into balls.

    Step 4

    Store in an airtight container and keep refrigerated for up to one week.

  • Strawberry Coconut Water Smoothie Recipe

    Strawberry Coconut Water Smoothie Recipe Strawberry Coconut Water Smoothie Recipe

    Strawberry Coconut Water Smoothie Recipe

    Cool and refreshingly light but super healthy Strawberry Coconut Water Smoothie. Lots of protein plus an incredible 10 g. of fiber and this is great way to start the day. I never thought of blending it with ingredients like strawberries with coconut water. And now I am big fan of a Coconut Water based Smoothie. You can see more smoothie recipes at http://www.smoothiehealthyrecipes.com
    View Recipe

    Prep Time

    10 minutes

    Cook Time

    10 minutes

    Serves

    2

    Ingredients

    • cup cup frozen strawberries
    • 1 cup coconut water
    Add to Grocery List

    Directions

    Final Step

    Combine strawberries and coconut water in a blender, mix until smooth and ENJOY!

  • Balsamic Bacon Brussels Sprouts

    Balsamic Bacon Brussels Sprouts Balsamic Bacon Brussels Sprouts

    Balsamic Bacon Brussels Sprouts

    The caramelized onions, garlic, and bacon marry together perfectly with the balsamic vinegar to make these sprouts not only savory and sweet, but also the absolute best side to compliment any fall or winter dish.
    View Recipe

    Prep Time

    20 minutes

    Cook Time

    30 minutes

    Serves

    4

    Ingredients

    • 1 pound brussel sprouts, sliced in half or quarted
    • 1 8 slices bacon, chopped
    • 1 medium onion, diced
    • 1 6 medium cloves garlic, minced
    • 1/4 cup balsamic vinegar
    • 1/4 cup water
    • 1 tablespoon butter
    • 2 dashes salt and pepper, to taste
    Add to Grocery List

    Directions

    Step 1.

    Place cut sprouts into a pot of boiling water and parboil for approx. 2-3 minutes or when the outer leaves start to separate and pull away. Drain and set aside.

    Step 2.

    Add bacon and onions together into a dutch oven and saut till the onions start to become translucent. Add garlic and continue to saut for a couple more minutes, just till the onions start to brown slightly. Turn off the heat and toss in your sprouts, once they are coated in the bacon fat and mixed thoroughly with the other ingredients, top with the lid and place in a 375 degree oven for 15-20 minutes. Cook just till the sprouts have softened and have browned a little.

    Step 3.

    Remove the dutch oven and place onto a stovetop and turn heat on medium. Pour balsamic vinegar and water into the sprouts and stir, add butter and continue to stir over medium heat till liquid thickens and reduces. Season with salt and pepper to taste. Serve immediately either as a side or even as a main dish.

  • Philly Cheesesteak Egg Rolls with Provolone Sauce

    Philly Cheesesteak Egg Rolls with Provolone Sauce Philly Cheesesteak Egg Rolls with Provolone Sauce

    Philly Cheesesteak Egg Rolls with Provolone Sauce

    Learn how to make these delicious Philly cheesesteak egg rolls from the Kenmore in-house chef Kari Karch!
    View Recipe

    Serves

    4

    Ingredients

    • 2 tablespoons olive oil, divided
    • 1 tablespoon butter
    • 2 garlic cloves, minced
    • 1 pound cremini mushrooms, small dice
    • 1 teaspoon dried thyme
    • salt and pepper
    • 2 large onion, thinly sliced
    • 1 tablespoon butter
    • 1 teaspoon sugar
    • 1/2 teaspoon balsamic vinegar
    • 1 pound ribye, thinly sliced
    • 1 package spring roll wrappers
    • 1/4 cup cornstarch
    • Vegetable oil for frying
    • provolone sauce (recipe follows)
    • 1 tablespoon unsalted butter
    • 1 tablespoon all-purpose flour
    • 2 cups whole milk
    • 1 cup grated aged provolone cheese
    • 1/4 cup grated Parmigiano-Reggiano
    • 1 teaspoon kosher salt
    • 1/4 teaspoon freshly ground black pepper
    Add to Grocery List

    Directions

    In a large saut pan, heat 1 Tbsp. butter and add in garlic and cook for 30 seconds. Add in mushrooms, thyme, salt, and pepper. Cook for 5-7 minutes or until golden brown. Remove and set aside.

    In the same pan, add the remaining oil, butter and onions to the saut pan. Cook on medium low for 25 minutes. Add in sugar and balsamic. Cook for 5 more minutes. Remove from pan.

    Heat pan to medium high, add in thin sliced ribeye meat and cook for 4 minutes or until no longer pink. Season with salt and pepper. Remove from pan and let cool. Meanwhile, make the provolone sauce.

    Melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in milk, and cook, whisking constantly until thickened, about 4 to 5 minutes. Remove the mixture from the heat and whisk in the provolone and Parmesan until combined; season with the salt and pepper. Keep on low heat while eggrolls are cooking.

    On a dry work surface, place spring roll wrappers on counter with a damp towel covering them. Place one wrapper down and add cup of ribeye, mushrooms & onions in the center of the wrapper. Wet all 4 sides of the wrapper. Pull up one corner and roll over meat mixture. Fold in the left and right corners tightly. Tightly finishing rolling and seal with egg wash. Set aside and finish wrapping remaining eggrolls.

    Heat oil to 375* in a pot on the Induction. Toss eggrolls with cornstarch and shake off excess. Fry in batches for 4 minutes or until golden. Carefully remove and let cool before serving with provolone sauce. Happy eating!

  • Lager Braised Beer Brats

    Lager Braised Beer Brats Lager Braised Beer Brats

    Lager Braised Beer Brats

    A crowd pleasing dish perfect for any tailgate party.
    View Recipe

    Serves

    4

    Ingredients

    • 3 12 oz. bottles of lager beer
    • 2 onions, thinly sliced
    • 2 red bell peppers, thinly sliced
    • 8 cloves of garlic, smashed
    • 1 teaspoon Worcestershire sauce
    • 1 teaspoon caraway seeds
    • 2 pounds Italian sausage or brats
    Add to Grocery List

    Directions

    Put beer, onions, peppers, garlic, Worcestershire, and caraway seeds into a large stockpot and bring to a boil. Add brats and cover.

    Simmer for about 45 minutes to an hour.

    Preheat grill to medium-high heat. Grill brats until evenly browned on all sides. Warning: the brats contain a lot of fat so there will be massive flames.

    Serve brats on buns with German mustard and pair with the same lager used to cook brats.

  • Hellmann's Chocolate Espresso Cake

    Hellmann's Chocolate Espresso Cake Hellmann's Chocolate Espresso Cake

    Hellmann's Chocolate Espresso Cake

    Mayonnaise in the batter makes for an ultra moist chocolate cake that you can't help but indulge in.
    View Recipe

    Prep Time

    15 minutes

    Cook Time

    30 minutes

    Serves

    10

    Ingredients

    • 3 cups all purpose flour
    • 1/2 cup unsweetened cocoa powder
    • 1-1/2 teaspoons baking soda
    • 2-1/2 teaspoons baking powder
    • 1-1/2 cups granulated sugar
    • 2 eggs
    • 1-1/2 cups mayonnaise
    • 1-1/2 teaspoons vanilla extract
    • 1-1/2 cups hot water, with 2 tablespoons of instant espresso
    • 2 sticks of unsalted butter softened, for buttercream frosting
    • 3-1/2 cups confectioner's sugar, for buttercream frosting
    • 1-1/2 cups unsweetened cocoa powder, for buttercream frosting
    • 1 teaspoon vanilla extract, for buttercream frosting
    • 4 tablespoons half and half, for buttercream frosting
    Add to Grocery List

    Directions

    Step 1

    Preheat the oven to 350 degrees and grease two, 9 inch layer cake pans. Mix all of the ingredients together until smooth and pour evenly into the cake pans. Bake for 30 minutes.

    Step 2

    Stick a toothpick in the middle of the cake and if it comes out without any cake batter, your cake is cooked. If not, bake for another 5 minutes. Let cool before taking out of the cake pans.

    Buttercream Frosting

    Cream the butter in a mixer for a couple of minutes. In a large mixing bow, sift together all of the dry ingredients. With the mixer on the lowest setting, slowly add the dry mixture about 1/2 cup at a time until incorporate. Repeat. You may have to scrape down the bowl and paddle a couple of times. Once all the dry mixture is incorporated with the butter, add the vanilla and heavy cream and incorporate into the buttercream.

  • A Salmon Cure

    A Salmon Cure A Salmon Cure

    A Salmon Cure

    A buttery salmon filet only gets better with the perfect cure. Utilizing charcuterie techniques will bring the essential oils to the surface and provide a rich, deep flavor profile. Try this easy cure at home and incorporate salmon into your salads, sandwiches, garnishes and more
    View Recipe

    Prep Time

    24 hours

    Serves

    30

    Ingredients

    • 2 cups sea salt
    • 2 teaspoons whole black peppercorns
    • 1 tablespoon coriander seeds
    • 1 tablespoon garlic powder
    • 1 cup turbinado sugar or sugar in the raw
    • 2 tablespoons orange zest
    • 4 pounds salmon fillets
    Add to Grocery List

    Directions

    Method

    1.) Combine all dry spices and mix well (include zest) 2.) Lay a piece of plastic wrap triple the size of the salmon on a half sheet pan. Place the salmon in the center of the pieces of plastic wrap, with the skin side down. 3.) Empty the seasoning mixture over the top and sides of the salmon. Use your fingers and spread the mixture evenly. Do not allow any part of the flesh of the fish to be exposed. 4.) Fold the additional plastic up and around the side of the salmon, folding in the ends securely. Wrap the salmon the entire salmon again with another layer of plastic wrap. 5.) Place the wrapped salmon on the half sheet pan. Top the salmon with another half sheet pan. Place evenly weighted objects on either end and in the middle of the sheet tray, for a total of about 8 pounds. Refrigerate for 24 hours. 6.) Remove and unwrap the salmon, scrape off the seasoning mixture. Rinse the salmon under cold water. And carefully dry. Your Salmon is ready to serve, slice paper thin. Enjoy

  • Maple Leaf Farms Whole Heavenly Duck

    Maple Leaf Farms Whole Heavenly Duck Maple Leaf Farms Whole Heavenly Duck

    Maple Leaf Farms Whole Heavenly Duck

    My recent trip to China town inspires me to cook duck. So after devouring the entire duck and identifying each flavor and ingredient I will need, I head off to my own kitchen to recreate this timeless master piece utilizing the beautiful Maple Leaf Farms whole duck. Read more at http://www.bvate.com/duckdiaries
    View Recipe

    Prep Time

    20 minutes

    Cook Time

    3 hours

    Serves

    8

    Ingredients

    • 8 pounds Whole Duck, untrimmed
    • 1 pinch salt and pepper
    • 4 tablespoons duck fat
    • 1 Orange, large whole without seeds
    • 3 large garlic clove, minced
    • 3 tablespoons fresh ginger, minced
    • lemongrass, stalk
    • 1/4 cup fresh cilantro, rough chop
    • 1/2 teaspoon black peppercorns
    • 1 tablespoon ground chilies
    • 2 tablespoons cocnut butter
    • 4 tablespoons honey
    • 1/4 cup fresh mint leaves
    • 2 cups Duck Stock
    Add to Grocery List

    Directions

    Cooking Instructions

    Season duck generously with salt pepper. Pre-heat a large crock pot to medium-high. In a separate pan, brown your whole duck on all sides using the duck fat. This should take about 12 minutes. Transfer to plate and allow cooling. If there's too much duck fat in your pan, pour it off Add orange, garlic, ginger, lemongrass, cilantro, and peppercorns to your crock pot. Pour in broth and stir to combine, scraping up any browned bits into the crock pot. Now add your whole duck into the crock pot and liquid. Bring to a simmer without the lid and then reduce heat to medium-low, and cover to braise duck until tender, about 1 1/2 hours. Once the entire duck is tender, remove the lid, turn off the crock pot and carefully remove the duck from the pot. Observe the skin and make sure it's not damaged in the move. Try and keep the skin in tack and transfer to a sheet pan. Pre-heat your oven to broil. In a mixing bowl combine chilies, salt, honey and coconut butter. Generously slather the ducks skin with the sweet and spicy mixture. Once the duck is completely covered and the oven is at 500 degrees add the duck to the broiler. Brown the skin in the oven until bubbly and deep brown, rotating often and getting the most even color as possible. Once your duck is completely browned remove and allow cooling for 45 minutes. Strain the cooking liquid from the crock pot and place in a sauce pan, adjust the seasoning with chilies, salt and lime juice, reduce by half. You should have syrup of deep brown goodness. A little optional trick you can add one bag of minted tea to your reduction for huge deep flavors. Once your duck is cooled and your sauce is thickened serve the duck with the sauce as whole or you may to decide to break up the duck into manageable size portions. Garnish with citrus and cilantro and pour carefully your reduction to preserve the glass skin

  • Duck Meatballs wit Roasted Apples

    Duck Meatballs wit Roasted Apples Duck Meatballs wit Roasted Apples

    Duck Meatballs wit Roasted Apples

    Utilizing duck to it's fullest requires thinking outside of the box. These delicious savory meatballs are versatile and perfect for entrees, party appetizers and sandwiches. I've paired the sweet and deep flavors of the roasted fruit to off-set any pre-determined palate that believes duck has a lingering game flavor.
    View Recipe

    Prep Time

    20 minutes

    Cook Time

    20 minutes

    Serves

    8

    Ingredients

    • 2 Maple Leaf Duck Breasts
    • 6 fluid ounces Duck Confit
    • 1/2 cup heavy whipping cream
    • 2 large eggs at room temperature
    • 3 medium size garlic cloves
    • 1 large carrot
    • 1/2 Yellow Onion
    • 1 large green bell pepper
    • 1 tablespoon thyme leaves, chopped
    • 2 red cripsy apples
    • 1 bulb of fennel
    • 1 tablespoon Olive Oil
    • 1 tablespoon Chilled Unsalted butter
    • 6 cups duck fat, or grape seed oil
    • 1 sea salt and pepper, to taste
    Add to Grocery List

    Directions

    Method

    Cube the raw duck breast with the fat cap and reserve. Rough chop the duck Confit, then In a food processor add, both duck breast meat and Confit. Puree the two meats while adding the cream and eggs. Once all the meat and wet ingredients are combined add garlic and thyme. Pulse in your food processor for a few more seconds until well incorporated, scoop and reserve duck mixture in a large bowl in your refrigerator While your duck mixture is cooling, dice your onion, carrot and bell pepper. In a large saut pan add 1 tablespoon of olive oil and your diced onion, saut until tender, then add your carrot and bell pepper. Saut all your vegetables until tender, season liberally with Salt and Pepper. Preheat a Sauce Pot with your duck fat. This will act as a poacher, not a fryer. We want tender soft meatballs, not crispy fried. So watch your temperature for a very low heat poach. With a 1 ounce scoop begin to scoop your meatball mixture when it is completely chilled. Float the meatballs into the sauce pot of duck fat carefully one at a time, do not crowd the pot or you will reduce the temperature to drastically and they won't cook. I recommend cooking no more than eight meatballs at a time. As they begin to float this is your signal that they are cooked. Remove them from the fat and place on a paper towel to rest. Finish scooping and poaching each meatball carefully, as they finish sprinkle with salt and pepper on their exit from the duck fat while they are hot. Once your meatballs are finished, reheat the pan with your onion, carrot, and pepper mixture. Slice thinly the fennel bulb, and dice your apple. Once the cooking vegetables are simmering add the fennel and apples, saut over high heat until both the fruit and vegetable are tender. Once they are tender add 1 Tablespoon of cold butter and swirl to create a pan sauce, season with salt and pepper. Taste for accuracy. For plating add several meatballs to the plate, scoop over the vegetable and apple mixture. To finish the meatballs spoon over the savory pan jus, this dish serves perfectly for family style or single plates.

  • Grilled Peaches with Bourbon Butter Sauce

    Grilled Peaches with Bourbon Butter Sauce Grilled Peaches with Bourbon Butter Sauce

    Grilled Peaches with Bourbon Butter Sauce

    A real treat for summer! Try these grilled peaches with a side of vanilla ice cream.
    View Recipe

    Prep Time

    5 minutes

    Cook Time

    5 minutes

    Serves

    2

    Ingredients

    • 2 medium peaches, cut in half and pitted
    • 2 tablespoons butter
    • 1/4 cup brown sugar, firmly packed
    • 1/4 cup bourbon
    • 1/2 teaspoon ground cinnamon
    • pinch of salt
    • vanilla ice cream
    Add to Grocery List

    Directions

    Step 1

    Combine butter, sugar, cinnamon, salt and bourbon in a medium saucepan. Cook on medium heat until butter and sugar are melted. Remove from heat.

    Step 2

    Lightly coat hot grill grates with oil. Place peaches cut side down onto grates. Cook for 5 minutes or until caramelized. Place grilled peach in a bowl, top with a scoop of ice cream and drizzle with glaze.

  • Chorizo and Asparagus Hash

    Chorizo and Asparagus Hash Chorizo and Asparagus Hash

    Chorizo and Asparagus Hash

    Simple, Healthy and Delicious for any breakfast, brunch or lunch. We are serving a Five-minute egg with crumbled chorizo, crunchy asparagus hash and fresh herbs. Dig-in folks.
    View Recipe

    Prep Time

    20 minutes

    Cook Time

    15 minutes

    Serves

    4

    Ingredients

    • 2 cups spanish chorizo, chopped in Kenmore Elite food processor
    • 4 extra large eggs, (see 5-minute egg recipe)
    • 1 asparagus, bunch
    • 1 small onion, minced
    • 2 teaspoons grape seed oil
    • 1 tablespoon Fresh Chopped, Basil, Thyme, Oregano
    • 1 pinch kosher salt, for the asparagus
    Add to Grocery List

    Directions

    Directions

    In your Kenmore Elite food processor pulse the chorizo until small and chunky. If your chorizo has a thick outer layer casing, remove before pulsing. On your range, prepare a saute pan for your sauteed minced onions in grape-seed oil. Pre-heat your Kenmore Elite oven to 450 degrees. Oil and Salt your Asparagus and cook in the hot oven for 6 minutes, until blistered and brown while still slightly crunchy Saute your onions, and add the chopped chorizo to the onion and create a savory mixture. See Cookmore recipe for 5-minute Egg and follow the steps below To assemble, spread evening the cooked asparagus, top with chorizo, and fresh herbs. Once your 5-Minute eggs are prepared, top the mixture with (1) egg per person.

    5-Minute Egg recipe link

    https://cookmore.com/recipe/five-minute-egg/

  • Roasted Bacon Enrobed Barbeque Pork Loin

    Roasted Bacon Enrobed Barbeque Pork Loin Roasted Bacon Enrobed Barbeque Pork Loin

    Roasted Bacon Enrobed Barbeque Pork Loin

    So, who doesn't like bacon?? And who doesn't like ANYTHING with bacon in it, on it or over it?? Add a pork loin and some barbeque sauce and you end up with one delicious dish! This succulent pork roast is quick and ridiculously easy to prepare with only 3 ingredients. Served with a nice, crisp salad or green vegetable and a baked potato with the works (including bacon bits!!) ....you have a perfect bacon-y comfort food meal!
    View Recipe

    Prep Time

    15 minutes

    Cook Time

    1 hour 30 minutes

    Serves

    8

    Ingredients

    • 1 3 pound pork loin
    • 1 pound Applewood smoked bacon
    • 1/3 cup prepared barbeque sauce
    Add to Grocery List

    Directions

    Step One

    Heat oven to 375 degrees F. Line a 13"X9" baking pan with no-stick aluminum foil. Set aside.

    Step Two

    Trim some of the fat from the pork loin and poke about 8-10 holes in the top of the roast, being careful not to go through to the bottom. Twist knife slightly to make small "holes".

    Step Three

    Pour the barbeque sauce over the roast and, with your fingers, work some of it into the holes in the roast. Rub remaining sauce over entire roast. Place in prepared roasting pan.

    Step Four

    Place a large piece of aluminum foil on a flat working surface. Lay 6-7 slices of bacon side-by-side on the foil. With 6-7 more slices, "weave" into the slices laying on the foil to make a "basket weave" design.

    Step Five

    Pick up foil with bacon on it and flip it over onto the pork loin in the roasting pan. Center the "sheet" of woven bacon on the roast and tuck edges under roast. The entire roast should be covered in bacon.

    Step Six

    Place in oven and roast for 1 hour 30 minutes. Remove from oven and let rest for 5-10 minutes. Serve with extra BBQ sauce or pan drippings if desired.

  • Simple Guacamole

    Simple Guacamole Simple Guacamole

    Simple Guacamole

    Most people think of guacamole as an appetizer, we have often had this as our main meal. Melt some cheese over tortillas and this can be enough for 2 or 3 people! Yum
    View Recipe

    Prep Time

    15 minutes

    Serves

    4

    Ingredients

    • 3 ripe avocado, mashed
    • 1 fresh cilantro, minced
    • 4 fresh green onions, chopped
    • 4 roma tomatoes, diced
    • dash mrs. dash original blend
    Add to Grocery List

    Directions

    Step 1:

    Peal and mash the avocados.

    Step 2:

    Add the cilantro, green onions and tomato.

    Step 3:

    Add Mrs Dash to taste. mix everything together and enjoy! *1/3 cup of Red Onions can be substituted for the Green Onions.

  • Cannoli Cake

    Cannoli Cake Cannoli Cake

    Cannoli Cake

    Cannoli Cake is a holiday tradition in our Italian-American family. Easy and Fast, your guests will never know that it all starts with a boxed cake mix. Rich, creamy, and dotted with chocolate, this delicious cake is guaranteed to be the most memorable dessert on your holiday menu!
    View Recipe

    Prep Time

    25 minutes

    Cook Time

    25 minutes

    Serves

    12

    Ingredients

    • 1 French Vanilla Cake Mix
    • 16 ounces fresh ricotta cheese
    • 1 teaspoon vanilla extract
    • 1 cup mini chocolate chips
    • 1 cup chopped pistachios
    • 16 ounces marscapone cheese
    • 1 cup confectioner's sugar
    • 1/4 cup milk
    Add to Grocery List

    Directions

    Step 1

    Follow cake box directions and bake cake in two 9-inch round pans.

    Step 2

    In a mixing bowl, prepare filling: add ricotta cheese, 1/2 cup confectioner's sugar and half the chocolate chips. Stir well.

    Step 3

    In another mixing bowl, prepare frosting: mix marscapone cheese, milk and 1/2 cup of confectioner's sugar.

    Step 4

    Assemble the cake: Spread half of the filling between the two cakes; spread the other half on the top of the cake. Frost the cake with the marscapone cheese frosting, then sprinkle with the remaining chocolate chips and chopped pistachios.

  • Sweet n Tangy Mango BBQ Can Chicken

    Sweet n Tangy Mango BBQ Can Chicken Sweet n Tangy Mango BBQ Can Chicken

    Sweet n Tangy Mango BBQ Can Chicken

    I don't drink beer but I do drink Mango Juice...So why not add it to the mix? Right? This easy and so flavorful chicken is better then you Beer Can Chicken :-)
    View Recipe

    Prep Time

    40 minutes

    Cook Time

    1 hour 30 minutes

    Serves

    5

    Ingredients

    • 1 pound 4 pound whole chicken
    • 2 tablespoons olive oil
    • 1 mango juice can, half full
    • 3 tablespoons favorite dry rub, sweet with heat
    • 1/2 cup ketchup
    • 1/3 cup yellow mustard
    • 2 tablespoons worcestershire
    • 1 tablespoon cider vinegar
    • 1 dash sriracha
    • 2 tablespoons agave nectar
    • 1/4 tablespoon salt
    • 1 mango, small dice
    • 2 tablespoons favorite dry rub, sweet with heat
    • 1/3 cup pineapple juice
    Add to Grocery List

    Directions

    Step 1-Prepare Grill or Smoker

    repare your grill for indirect heat. If you are using charcoal, put the coals on one side of the grill, leaving another side free of coals. If you are using a gas grill, fire up only half of the burners. I use my Small Big Green Egg Smoker. You can also cook in your oven if you don't have a Smoker or Grill.

    Step 2-Prepare the Chicken

    Remove neck and giblets from cavity of chicken, if the chicken came with them. Rub the chicken all over with olive oil. Make sure the Mango can is open, and only half-filled with juice (drink the other half!) Lower the chicken on to the open can, so that the chicken is sitting upright, with the can in its cavity. Place the chicken on the cool side of the grill, using the legs and beer can as a tripod to support the chicken on the grill and keep it stable. I placed my chicken on top of the BGE and closed the lid.

    Step 3- Make your own BBQ Sauce

    In a small saucepan over medium heat, stir together the ketchup, yellow mustard brown sugar, Worcestershire sauce, agave, pineapple juice, vinegar, sriracha, rub, mango pieces, and salt. Bring to a simmer, then remove from heat and allow to cool slightly before brushing on Chicken. Add last 30 minutes of cooing. add more if needed.

    Step 4-Cooking

    Cover the grill and walk away. Do not even check the chicken for at least an hour. After an hour, check the chicken and refresh the coals if needed (if you are using a charcoal grill). Brush on BBQ Sauce and check the chicken every 15 minutes or so, until a meat thermometer inserted into the thickest part of the thigh reads 160F - 165F. The total cooking time will vary depending on the size of your chicken, and the internal temperature of the grill. A 4 lb chicken will usually take around 1 1/2 hours. If you don't have a meat thermometer, a way to tell if the chicken is done is to poke it deeply with a knife (the thigh is a good place to do this), if the juices run clear, not pink, the chicken is done. Carefully transfer the chicken to a tray or pan. Use tongs to hold the top of the chicken. Lift the chicken, beer can still inside, and move it to a tray. Let the chicken rest for 10 minutes. Carefully lift the chicken off of the can. If it gets stuck, lay the chicken on its side, and pull out the can with tongs. ENJOY

    OVEN OPTION

    You can also roast a chicken this way in the oven. Just place it as directed on an open half-filled can of beer, sitting up, in a roasting pan on the lower rack of your oven. Roast at 350F until done (about an hour fifteen to an hour and a half for a 4 lb chicken). You can also use beer if you prefer.

  • Slow Cooker Mojo Pork Carnitas with Coconut Crema and Pickled Radish

    Slow Cooker Mojo Pork Carnitas with Coconut Crema and Pickled Radish Slow Cooker Mojo Pork Carnitas with Coconut Crema and Pickled Radish

    Slow Cooker Mojo Pork Carnitas with Coconut Crema and Pickled Radish

    I just heard that there's a new diet that allows you to eat tacos everyday and you can still lose weight. Well, I may not believe that but here is one of my favorite taco recipes that I was so happy to share that I jumped up and down and burned about three calories. Yay me:)
    View Recipe

    Prep Time

    20 minutes

    Cook Time

    7 hours 10 minutes

    Serves

    12

    Ingredients

    • 4 pounds Pork shoulder
    • 2 Large oranges, zested and juiced
    • 4 Limes, zested and juiced
    • 2 tablespoons Low sodium soy sauce, *or liquid aminos
    • 2 tablespoons Raw honey
    • 1/4 cup Olive oil
    • 2 Chipotle chiles, plus 1 Tbsp adobo sauce
    • 1 tablespoon Cumin
    • 2 teaspoons Corriander
    • 1 tablespoon Dried oregano
    • Kosher salt and fresh cracked black pepper
    • 1 Red onion, sliced
    • 4 Garlic cloves, smashed
    • 2 Bay leaves
    • 1 Package of corn tortillas or flour tortillas
    • 1 Can of coconut milk, placed in fridge overnight
    • 1 Lime, juiced
    • Kosher salt and fresh cracked black pepper
    • 1 Bunch of organic radishes, sliced thin on a mandoline
    • 1 cup Red wine vinegar
    • 1 tablespoon Turbinado or raw cane sugar
    • Bor scratch made salsa verde
    • Cilantro, for garnish
    • Lime wedges, for garnish
    Add to Grocery List

    Directions

    Directions:

    Place pork into slow cooker. In a small bowl whisk the next 11 ingredients together. Pour over pork and set slow cooker for 8-10 hours on low or 6-8 on high. While pork is cooking, make the crema by whipping cup of coconut milk (which should have the consistency of butter at this stage) with the limes and season with salt and pepper. Keep chilled until ready to serve. For the pickled radishes, place sliced radishes into a small bowl with red wine vinegar and honey. Stir to combine and let sit out on your kitchen counter for a couple hours then place into a glass container and refrigerate until you are ready to serve the tacos. When the slow cooker shuts off, remove the pork and let rest on a cutting board for 10 minutes then shred meat with two forks. Strain remaining juice and ingredients through a sieve and toss with pork. To serve tacos, place carnitas into corn tortilla shell (they are best served warm), then add some coconut crema, salsa verde, and cilantro. Serve with limes to juice. Happy Eating!

  • Crustless Mini Potato and Bacon Quiches

    Crustless Mini Potato and Bacon Quiches Crustless Mini Potato and Bacon Quiches

    Crustless Mini Potato and Bacon Quiches

    I recently purchased a spiralizer, a kitchen gadget which essentially allows me to thinly slice my favorite vegetables, taking food preparation to a new level. I love making paper-thin potato ribbons as they cook in minutes and taste like light, fresh noodles. For brunch today I decided to make some mini crustless potato quiches filled with potato ribbons, bacon and cheese. They were so easy to prepare and were a delicious variation on the usual breakfast of bacon, eggs and potatoes.
    View Recipe

    Prep Time

    5 minutes

    Cook Time

    12 minutes

    Serves

    6

    Ingredients

    • 1 medium Idaho potato
    • 1 tablespoon steak seasoning
    • 4 eggs
    • 6 teaspoons bacon crumbles
    • 1/4 cup heavy whipping cream
    • 1/4 cup freshly grated manchego cheese
    • 1 teaspoon salt
    • 1 teaspoon black pepper, ground
    Add to Grocery List

    Directions

    Step 1

    Pre-heat oven to 350F.

    Step 2

    Wash potato and, using a spiralizer, make potato ribbons. If you do not have a spiralizer, use a potato peeler to create very thin potato slices.

    Step 3

    Sprinkle steak seasoning over potato ribbons. Place half potato ribbons in 6 greased muffin cups and set aside.

    Step 4

    In a medium bowl whisk eggs until frothy. Add bacon crumbles, cream, cheese, salt and pepper.

    Step 5

    Distribute egg mixture evenly between muffin cups and top with remaining potato ribbons.

    Step 6

    Bake on middle shelf of oven for approx 12 minutes or until egg has cooked through.

    Step 7

    Remove from oven and serve warm with salsa or your favorite hot sauce.

  • Angel Cinnamon Rolls

    Angel Cinnamon Rolls Angel Cinnamon Rolls

    Angel Cinnamon Rolls

    This is a family recipe that been passed down from my mother. She loved to make desserts for her friends and family and was famous for her Angel Cinnamon Rolls. I remember waking up on Christmas mornings with the smell of fresh cinnamon rolls baking in the oven. She would always be asked to bring them to big dinners, church parties, and family get togethers. Everyone would always ask her how does she make them so fluffy and what her secret was. She would respond by saying, " The secret is a good Idaho Russet potatoes that makes it so fluffy!".
    View Recipe

    Prep Time

    1 hour 20 minutes

    Serves

    24

    Ingredients

    • 1 cup sugar
    • 2 cups mashed potatoes
    • cup shortening
    • 2 tablespoons sugar
    • 1 teaspoon salt
    • cup flour
    • 2 cups scalded milk
    • 2 eggs
    • 2 yeast cakes (or dry yeast)
    • 2 teaspoons vanilla extract
    • cup warm water
    • 2 cups brown sugar
    • 3 tablespoons cinnamon
    • 1 cup softened butter
    Add to Grocery List

    Directions

    Step 1

    Beat the eggs, sugar, potatoes, scalded milk, and shortening

    Step 2

    Then add the yeast that has been dissolved with 2 Tbsp of sugar in 1/2 cup warm water

    Step 3

    Then add salt, flour, vanilla, and mix like bread (kneading until fully mixed ).

    Step 4

    Let rise once and punch down. Let it rise a second time and roll out in rectangle shape (use the baking sheet pan as a guide).

    Step 5

    Mix together the filling. Brown sugar, cinnamon, and butter. It will be stick so you can crumble it over the dough and spreading it evenly over entire dough. Use your fingers or back of a cold spoon helping to spread around.

    Step 6

    Next start to roll up the dough with the longer side of the dough. Pinching the edges closed. Score the dough so that you cut into 2" rolls. Cut the dough using floss. Slide under the dough cross over the ends and pull cutting the dough. (don't worry the mint taste will not transfer into your dough).

    Step 7

    Place on pan that is lined with parchment paper. (or you can use cooking spray to coat the pan). Cover the rolls with a bread towel or plastic loosely so there is enough room for the dough to rise. Rise until they are doubled in size.

    Step 8

    Bake at 350 degrees for 20-25 min. Let cool. and glaze with frosting! Enjoy!

  • Potato Rosti with Roasted Mushrooms and Gruyere Sauce

    Potato Rosti with Roasted Mushrooms and Gruyere Sauce Potato Rosti with Roasted Mushrooms and Gruyere Sauce

    Potato Rosti with Roasted Mushrooms and Gruyere Sauce

    I have always loved hash browns and tried rosti once at a brunch restaurant a couple years back. It was really yummy so I decided make it at home. I wanted to take the already delicious union of potatoes and cheese and put a classy fall/winter spin on it. When I created this recipe, I was craving something warm and home-y but elevated enough to serve to guests. This rosti makes a great meatless Monday dinner or you can top it with a fried egg for a decadent weekend breakfast. This recipe is special to me because it's pure comfort food; it's all the foods I love to eat wrapped in a tasty package. The rosti itself is a hearty hash brown cake studded with rosemary and shallots. The roasted mushrooms, parsnips and kale on top add earthiness and great flavor. When you drizzle it all with the silky, creamy gruyere and cheddar sauce you have a guilty pleasure meal to warm you up on a cold day. Enjoy!
    View Recipe

    Prep Time

    15 minutes

    Cook Time

    25 minutes

    Serves

    4

    Ingredients

    • 4 medium idaho potatoes
    • 1 sprig rosemary, finely chopped
    • 1-1/2 shallots, peeled and sliced
    • 4 tablespoons olive oil
    • 20 ounces mushrooms (variety of suggested), cremini, shiitake, oyster, sliced
    • 1 cup kale (chopped)
    • 1 parsnip, peeled and chopped in small cubes
    • 1/4 teaspoon red pepper flakes, optional
    • 1 cup reduced fat (2%) milk
    • 1 tablespoon all-purpose flour
    • 1/4 cup shredded gruyere cheese
    • 1/4 cup white cheddar cheese, shredded
    • 1.15 teaspoons salt
    • 0.65 teaspoon black pepper
    • 1 scallion, chopped for garnish, optional
    Add to Grocery List

    Directions

    Roasted Vegetable Steps:

    Preheat oven to 400 degrees. Line a cookie sheet with foil paper. Add sliced mushrooms, 1 sliced shallot, cubed parsnip pieces and kale. Toss vegetables with 1 tablespoon olive oil, 1/4 teaspoon red pepper flakes, 1/2 teaspoon salt and 1/4 teaspoon black pepper, until everything is evenly coated. Bake for 15 minutes or until mushrooms are golden brown and kale is crispy.

    GRUYERE- CHEDDAR SAUCE STEPS:

    In a small saucepan on medium heat whisk together flour and 1 tablespoon olive oil until there are no powdery flour bits. Add milk to the saucepan and whisk until there are no lumps. Once the mixture is smooth whisk in gruyere and cheddar cheeses, until cheese is fully melted. Whisk in 1/8 teaspoon salt and 1/8 teaspoon black pepper.

    ROSTI STEPS:

    Peel potatoes with a vegetable peeler. Using a large hole grater, grate the potatoes into a bowl. Stir in rosemary, 1/2 sliced shallot, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Set aside for 5 minutes. Heat a large skillet to medium high heat and add in 2 tablespoon olive oil. Squeeze the liquid out of the potatoes with your hands and add the potatoes to the skillet until it forms an even layer. Cook 5-7 minutes on one side until golden. Using a spatula or a plate, flip the rosti and cook the other side for 5-7 minutes.

    Serving Steps:

    To serve, place the rosti on a plate, top with roasted vegetables and then drizzle with cheese sauce. Garnish with chopped scallions.

  • Cajun Shrimp Au Gratin Stuffed Potato

    Cajun Shrimp Au Gratin Stuffed Potato Cajun Shrimp Au Gratin Stuffed Potato

    Cajun Shrimp Au Gratin Stuffed Potato

    As a Louisiana native and Chicago transplant, this recipe is a showcase of flavors reminiscent of my Louisiana roots with a Midwestern twist. Inspired my creole shrimp bisque and my new found love for hearty Idaho potatoes, this is the perfect comfort dish on a rainy New Orleans afternoon or a brisk Chicago snow day. Plump shrimp, smothered in a rich, velvety cream sauce kicked-up a notch by smoky, spicy Andouille sausage is combined with smooth Idaho potatoes and sharp shedder jack cheese and baked to perfection in a crisp potato skin.
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    Prep Time

    15 minutes

    Cook Time

    1 hour 15 minutes

    Serves

    5

    Ingredients

    • 5 russet or idaho potatoes
    • 8 teaspoons olive oil
    • 1 teaspoon course salt
    • 8 tablespoons unsalted butter
    • 4 ounces andouille sausage, diced
    • 1-1/4 pounds raw, peeled, deveined medium shrimp
    • 1/2 cup small yellow onion, chopped
    • 1/2 cup red bell pepper, chopped
    • 2 stalk celery, chopped
    • 1 teaspoon clove minced garlic
    • 1/2 jalapeo pepper
    • 1 can condensed cream of celery soup
    • 1/2 can creamed corn
    • 3/4 cup seafood stock
    • 1/2 cup green onions or scallions, chopped
    • 1/4 cup italian parlsey, chopped
    • 1/4 teaspoon fresh cracked black pepper
    • 2 teaspoons creole/cajun seasoning
    • 1/2 teaspoon poultry seasoning
    • 2 ounces marscapone cheese
    • 2 cups shredded cheddar jack cheese
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    Directions

    1. Preheat oven to 400 degrees F. 2. Place potatoes onto a baking sheet. Pierce each potato 2-3 times with a fork. Drizzle each potato with 1 teaspoon of olive oil and season with salt. Place into preheated oven and bake for approximately 1 hour or until fork easily slides out of potato. 3. While potatoes are baking, we can prepare the shrimp cream sauce! 4. Coat bottom of medium saucepan with 3 teaspoons of olive oil over medium heat. 5. Add diced sausage and let brown on each side, cooking approximately 2-3 minutes per side. 6. Add stick of butter to pan and allow to melt. 7. Add onion, jalapeno pepper, bell pepper, and celery to pan. Allow to cook for 7-10 minutes, or until vegetables are tender. 8. Add garlic to pan and let veggies simmer for approximately 1 minute. 9. Add dry seasonings (black pepper, Cajun seasoning, and poultry seasoning), condensed soup and creamed corn to vegetable mixture. Allow to simmer for 5-6 minutes. 10. Pour seafood stock into pan and stir to combine with other ingredients. 11. Spoon mascarpone cheese into the pan allowing it to blend and dissolve into mixture. Allow sauce to simmer for 5-7 minutes. 12. Add shrimp to pan and stir into the creamy sauce. Allow shrimp to cook for 6-8 minutes. The shrimp should be bright pink and white. 13. Add chopped parsley and 1/2 of green onions to pot. Remove from heat. 14. Remove potatoes from oven and allow to cool for 10 minutes. 15. Slice approximately of potato from top of each spud. Gently scoop out the potato leaving about inch in skin and place in mixing bowl. Using a mixer on medium power and mix potatoes with remaining butter. Mix in shrimp mixture to combine. 16. Scoop shrimp and potato mixture back into each potato shell. 17. Sprinkle shredded cheese on each potato and allow to broil on high heat for 2-3 minutes, checking the spuds every 30 seconds to ensure cheese does not overcook. 18. Remove spuds from oven and sprinkle with remaining chopped green onions. 19. Prepare to experience a food coma!

  • Momma Cuisine's Whiskey and Brown Sugar Short Ribs

    Momma Cuisine's Whiskey and Brown Sugar Short Ribs Momma Cuisine's Whiskey and Brown Sugar Short Ribs

    Momma Cuisine's Whiskey and Brown Sugar Short Ribs

    Short Ribs...what can I say? When done right, it is Heaven on earth. Braised for hours until fork tender...heck, it's so tender you can use a spoon, served over egg noodles, polenta, mashed potatoes, or rice, just to name a few. There is really nothing that could go wrong with short ribs cooked perfectly. This recipe for Whiskey & Brown Sugar Short Ribs, uses a Fall and Winter favorite appliance, the slow cooker. The only real task in this recipe is first, browning the short ribs in a pan to give it a nice color before popping it in the slow cooker for 7 hours.
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    Prep Time

    5 minutes

    Cook Time

    7 hours

    Serves

    4

    Ingredients

    • 2-1/2 pounds beef short ribs
    • 1/2 cup whiskey
    • 1/4 cup brown sugar
    • 1/4 cup ketchup
    • 1 tablespoon garlic cloves, 4-5 pieces
    • 2 dried bay leaves
    • 2 teaspoons kosher salt
    • fresh cracked black pepper, to taste
    • 1/4 cup beef stock
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    Directions

    Step 1

    Heat a skillet with olive oil on high heat and sear the short ribs until each side gets a golden brown color. Put all the ingredients in a slow cooker and cook for about 7-8 hours.