Recipes Archives - Page 3 of 5

Instant Pot (no soak) White Bean and Ham soup

by manglade / February 19, 2021

Hi there from snowy CT! We have about three feet of snow on the ground and it is still snowing…dreaming of summer days around here. Last weekend we headed up to NH to ski at Gunstock Mountain Resort which has the most lovely views of Lake Winnipisaukee. Yours truly was taken out a by a teen skiing out of control. Fortunately just a few bumps and bruises…I was worried about my knee but it seems fine a few days later (phew). Sunday, I decided not to ski (but still enjoyed my favorite apres ski recipe for buffalo dip) and instead made this perfect, easy, no-soaking the beans instant pot ham and bean soup. Trust me on this one – it comes out perfectly every time and not having to soak the beans saves time and allows this soup to be a last minute dish. So here is to snowy days and hot soup.

Tips to making no soak instant pot white bean and ham soup

I recommend Northern white beans for this recipe. You can use Cannellini or other white beans too but Northern beans really hold up well to pressure cooking. Also, this soup is very versatile. With my French husband, I tend to use a generous tablespoon of herbs de Provence. If you prefer though you could Italian seasoning or any mix of herbs that you like. I also recommend chopping the onion, celery and carrot roughly (mirepoix) for some texture against the creaminess of the beans. Lastly, if you want a vegetarian option, skip the ham, add more salt to taste and use vegetable broth instead of water. Serve the soup with some crusty bread and a salad and your winter day will be that much warmer!

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Instant pot no soak white bean and ham soup

Super easy and relatively fast recipe as there is no need to soak the beans. Tender white beans in a rich stock and plenty of vegetables and salty bits of ham make a delicious and economical soup. Freezes well and heats up too for lunch or supper now or when you need it.

Course Main Course, Soup

Cuisine American, French

Keyword Beans, Instant Pot, No soak beans, Soup

Prep Time 35

Cook Time 35

Servings

Cost 5

Equipment

Instant Pot

Ingredients

1 pound dried Great Northern White Beans picked over and rinsed. Cannellini beans would work here too but reduce the cooking time by five minutes.
1 tablespoon cooking oil olive or I like avocado oil
1 white or yellow onion diced
3 stalks of celery roughly chopped
3 medium carrots peeled and chopped
3 cloves garlic finely chopped
1 heaping tablespoon of herbs de Provence or another seasoning mix you like such as Italian seasoning
1 bay leaf
¼ pound of ham or a ham hock bone (with some meat on it). If going for the vegetarian option then leave out the ham.
4 cups of chicken stock or vegetable and 4 cups of water (if using a very meaty ham bone you may want 2 cups of stock and 6 cups of water as the ham will be salty).

Instructions

Turn Instant Pot on sauté setting and heat olive oil in the insert.
Add onion, celery and carrots and sauté until starting to soften, a few minutes (keep an eye on it as they can burn if you are not careful…stir occasionally).
Add garlic, stir a few seconds until you can smell the garlic.
Then add herbs and bay leaf, stir and turn off the sauté function.
Add the dried beans to the pot along with the ham shanks.
Pour in the stock and water and combine gently.
Close lid and seal pressure cooker.
Cook on high pressure and set timer for 35 minutes. It will take about 25 minutes to reach pressure and then the timer will start. When finished cooking, let pressure naturally release for 20 minutes.
Manually release any remaining pressure, carefully open pot (only after all pressure is released).
If using a ham bone or shank, then remove ham shanks to cutting board and shred/cut meat into bite-sized pieces. Add back to soup and season with kosher salt and black pepper to taste.
Serve with a salad and some crusty bread for a delicious lunch or supper.

Food

Perfect Slow Cooker Pot Roast

by manglade / February 8, 2021

Happy Monday! Did you enjoy the big game? I fell asleep after eating waaaay too many chips and queso as well as stuffing myself with my delicious (if I do say so) buffalo dip. I am not much of a football fan but I am 100% about the snacks! We have had so much snow in the past week in CT. I had all kinds of plans and frankly tossed them all, cozied up by the fire and read a book (After the War). As it was a lazy kind of weekend, I also had the good sense to make my perfect slow cooker pot roast which takes all of ten minutes to prep and then cooks all day making the house smell delightful and come dinner time – you have a delicious meal all cooked.

History of pot roast at the SB house

Apparently pot roast has been a staple in our family for decades. My grandmother made it every Sunday evening. My mom did too more often than not. I tried using the family recipe but if I am being honest, I must have done something wrong as it came out terrible (Mr. SB told me that, “he had limits”…when I served it to him). So after fiddling around with my slow cooker, I created this easy recipe which I have been making for at least ten years. It literally comes out perfect every time. It hardly qualifies as a recipe (as it is so simple to make) but you would not know it by the results. I think the secret is a bit of red wine and some rosemary both of which add so much flavor.

Steps to making perfect slow cooker pot roast

The first step is a good quality piece of beef. If you have been reading my blog for some time, you know I am a fan of Walden Local for grass fed beef from local New England farms. Pot roast at the supermarket is often called pot roast. Other cuts of meat that work are bottom round, round roast – really any of the less expensive, thick cuts of beef.

Root vegetables work so well with this too. I love turnips, potatoes and carrots. You will want to slice them all about the same thickness for the best results. Turnips and whole carrots are usually thin enough that I slice them in half lengthwise and then cut them again so I have four pieces from the original vegetable.

A few notes on the ingredients

The recipe calls for cream of mushroom soup too. I use the Pacific brand or Trader Joe’s as both brands are simply cream, mushrooms and salt. I recommend reading labels carefully if you go the standard supermarket route as some brands contain a great deal of preservatives. Perfect slow cooker pot roast also calls for a packet of onion soup. I like Simply Organics for a good brand (again without dozens of ingredients I can not pronounce!).

Lastly, a small tip is to lightly grease the slow cooker for easy clean up. I like to use Choice Foods spray avocado oil.

Grab a loaf of fresh bread and an easy salad and dinner is done!

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Perfect Slow Cooker Pot Roast

No-fuss recipe for an unbelievably tender pot roast with a savory, flavorful gravy and perfectly cooked vegetables. Serve it with some crusty bread and a green salad for a delicious meal.

Course Main Course

Cuisine American

Keyword Beef, Crock pot, Perfect Slow Cooker Pot Roast, Slow cooker

Prep Time 15

Cook Time 9

Servings servings

Cost 10

Equipment

Slow cooker

Ingredients

1 3 to 4 pound Beef roast (chuck roast, pot roast, bottom round or other large, lean cut of beef)
1 Container Cream of mushroom soup (see notes above on brands)
1 Packet Dried onion mix (I like Simply Organics brand)
4 Carrots Cut in half vertically and then again in half
4 Parsnips Prepare as you do with the carrots above
1/4 Cup Dry red wine
1 Tbsp Dried rosemary leaves, crushed

Instructions

Combine cream of mushroom soup, soup mix, dried rosemary, red wine and stir. Place mixture in the slow cooker (you may want to coat the slow cooker with a thin spray of oil for easy clean up).
Place roast on top of mixture and turn to coat so that all sides are lightly covered.
Place sliced vegetables around roast (I like to coat those too in the soup mixture).
Cook for 8 to 9 hours. Enjoy with a green salad and a fresh loaf of bread if you like.

Food

Chocolate Hazelnut Cake with Nutella Frosting

by manglade / December 28, 2020

Hi all. I could not wait to share this special recipe with you. Chocolate. Toasted hazelnuts. Nutella. Need I say more? Yes, today I am sharing the most spectacular chocolate hazelnut cake with Nutella frosting. I was looking for a decadent cake for our Christmas Eve celebration. This recipe fit the bill perfectly. Both girls sighed after the first bite and then mumbled through mouthfuls…”really, really yummy mom.” Coming from two teens that is about as good as it gets! Trust me this recipe will be on rotation for all of your special events.

Tips for making chocolate hazelnut cake with Nutella frosting

This cake is not hard to make but it does have a few steps.

I bought roasted, unsalted hazelnuts at Trader Joes (you can buy these anywhere of course). I took a cup and about an 1/8 of a cup and spread them out on a cookie sheet with a non-stick pad. Roast the nuts at 350 degrees for about 10 minutes. Watch the nuts carefully as they cook fast and can burn. I also turn them over by shaking the cookie sheet gently about halfway through.
Do not add hot chocolate to your cake batter or it will melt the butter and not come out properly. I let the chocolate cool (I used my microwave to melt the chocolate) and then added the Nutella (I took a little sample to make sure it was the right temperature:).
If you would like even cake layers you can slice off the top with a serrated knife. For this version I made the cake in tiny pans but I have made it as both a bundt cake and a layer cake. The layer recipe is below.

Recipe for chocolate hazelnut cake with Nutella frosting

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Chocolate Hazelnut Cake with Nutella Frosting

A spectacular cake full of toasty hazelnut flavor topped with a Nutella chocolate frosting. A perfect cake for any occasion. Enjoy the accolades!

Course Dessert

Cuisine American, French

Keyword Birthday, Cake, Chcocolate, Dessert, Hazelnuts, Holiday, Nutella

Prep Time 30

Cook Time 50

Servings servings

Cost $8

Equipment

Cookie sheet
Cake pans or cupcake pan
Electric or stand mixer

Ingredients

For the hazelnut cake:
1 cup unsalted butter at room temperature
1 3/4 cup granulated sugar
4 large eggs
1 Tbsp vanilla extract
2 tsp baking soda
1 tsp baking powder
3/4 tsp salt
1 1/2 cups milk
3 cups all purpose flour
1 1/4 cups ground toasted hazelnuts see notes above
For the frosting:
6 ounces about half a bag of semisweet chips or semisweet chocolate, chopped
3/4 cup Nutella
1 cup unsalted butter room temperature
3 cups confectioner’s sugar sifted
1 pinch salt
3 Tbsp heavy cream the cream should not be cold
For decorating:
Confectioner’s sugar for dusting
White chocolate optional for decorating
1/4 cup ground toasted hazelnuts

Instructions

For the hazelnut cake
Preheat oven to 350F. Butter two 8-inch cake pans and line the bottom of the pans with a circle of parchment paper. Note: make sure your cake pans have full 2 inch sides to accomodate this cake batter. You can also use a springform pan or even make cupcakes. Make sure you thoroughly grease pans. Non stick pans also work well.
In the bowl of a stand mixer or with electric beaters, cream the butter and sugar together until very light and fluffy (4-5 minutes).
Add the eggs and vanilla extract, and beat for another minute, scraping down the sides of the bowl to get everything incorporated.
Add the baking soda, baking powder, and salt, and mix briefly to combine.
Next, add the flour in a few stages, alternating with the milk, mixing until all of the ingredients are combined. Then mix in the ground hazelnuts. I like to finish mixing by hand with a silicone spatula to make sure everything on the bottom and the sides of the bowl is well mixed.
Divide the batter evenly between the two prepared cake pans and bake for about 35-40 minutes, until risen, golden on top, and the cake springs back when pressed lightly.
Allow the cakes to cool for 10 minutes or so in the pan, then remove the layers and place on a baking rack to cool completely before frosting. (Cake layers can also be made a day ahead, and wrapped and kept in the fridge until ready to frost.)
For the frosting
Melt the chocolate in a double boiler or in the microwave using short bursts. Stir until smooth and allow to cool to room temperature before adding to the frosting. Note: this is important because you don’t want warm chocolate to melt the butter. Once warm. Add in the Nutella and mix.
Cream the butter and confectioner’s sugar in the bowl of a stand mixer with the paddle attachment or mix with an electric mixer.
Add the salt, the cooled melted chocolate mixed with the Nutella, and beat together until the mixture is smooth and uniform. Add the cream and mix until smooth. Make sure the cream is room temperature.
Frost between the cake layers, and then frost the sides and top of the cake. Decorate with curls of white chocolate, a dusting of confectionary sugar and the hazelnut crumbs.

Food

My Favorite Gingerbread Cookies Recipe

by manglade / December 17, 2020

Hi there! Today I am sharing my favorite gingerbread cookie recipe. The cookies have the perfect mix of warming spices and are soft in the center, but crispy on the outside. We love to use our favorite cookie cutters and then decorate with sprinkles or icing or possibly some raisins or currants. You can make the dough ahead of time and refrigerate for up to a couple of days or even freeze for later use. This year I made them twice. Once for our Christmas Tree Cutting Tailgate Menu and another batch for gift giving and eating at home!

Making gingerbread cookies is a holiday tradition

I have been making this recipe ever since I was in elementary school! I would make them for eating of course but also for decorating our Christmas tree or putting into pretty containers for a holiday gift. My mother loved these cookies and I used to make her a plate just for her! She liked them with tea and called them “spice” cookies and always said the cookies were not overly sweet and perfect with a cup of tea.

Tips for making my favorite gingerbread cookie recipe

A few tips for making what will become your favorite gingerbread cookies:

Be sure to use plenty of flour on your cutting board or counter where you roll out the dough. The flour melts into the cookie during baking so you do not have to worry about it detracting from the look of the cookie.
I recommend a non-stick rolling pin. I have had this Kitchen Aid version for years, and it rolls the dough out evenly and without letting it stick.
When you cut out the dough, place your cookie cutter at the edge as far as it will go. This will allow you to maximize the number of cookies you can cut out at once so the process will be more efficient.
Like all cookies, you need to watch the baking time carefully. The tops of the cookies should not be too shiny. I usually bake one batch and then try a cookie to determine the best time to bake.
If you like a soft cookie, make the dough thicker. If you prefer something crispy, roll it out more thinly and cook slightly longer. When I am using dough to decorate I tend to make the cookies crisper so they easily hold their shape. For eating, I prefer a chewy cookie so I adjust the thickness and baking time accordingly.

Favorite Gingerbread Cookies

These gingerbread cookies have the perfect mix of warming spices and are soft in the center, but crispy on the outside. Use your favorite cookie cutters and decorate with sprinkles or icing. Perfect holiday treats that are as delicious to eat as they are to look at!

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Course: Dessert

Cuisine: American

Keyword: Baking, Christmas, Christmas Cookies, Cookies, Holiday

Prep Time: 25

Cook Time: 10

Servings:

Cost: $3

Equipment

Nonstick rolling pin
Parchment paper
Cookie cutters

Ingredients

3 cups flour
2 teaspoons ground ginger
1 1/4 teaspoon of ground cinnamon
1 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
3/4 cup 1 1/2 sticks butter, softened
3/4 cup firmly packed brown sugar
1/2 cup molasses
1 egg
1 teaspoon pure vanilla extract
Sprinkles and raisins or currants if you like for decorating

Instructions

Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Put to the side.
Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses, egg and vanilla and mix well. Gradually beat in flour mixture on low speed until well mixed. Press dough into two thick flat disks. Wrap in plastic wrap. Refrigerate 4 hours or overnight or up to a couple of days. You can also freeze dough and then thaw it out when you are ready to use it.
Preheat oven to 350°F. Roll out dough to 1/4-inch thickness on lightly floured work surface. Cut into gingerbread men and women or desired shapes with a cookie cutter. Place 1 inch apart on ungreased baking sheets. If you are using sprinkles or raisins/currants then decorate before baking (raisins and currants won’t stick to baked cookies).
Bake 8 to 10 minutes or until edges of cookies are set and just begin to brown (See tips on how to avoid overcooking). Cool on baking sheets 1 to 2 minutes. Remove to wire racks and cool completely. Decorate cooled cookies as desired. Store cookies in airtight container up to 5 days.

Food

Pillowy Soft Sugar Cookies

by manglade / December 16, 2020

We love to decorate cookies for Christmas, Valentines and pretty much any holiday or celebration. Sugar cookies are a natural go-to recipe but through the years I have found most recipes result in crispy or even hard cookies. This recipe tweaks the standard sugar cookie recipe with the addition of cream cheese. The other secret is using cake flour instead of regular flour. The result? Pillowy soft sugar cookies that melt in your mouth! With snow coming later today I am planning on making a second batch!

Tips for Making Pillowy Soft Sugar Cookies

The first tip, which actually applies to all cookies, is to soften both the cream cheese and butter. I usually leave it out on the counter or use the soften function in my microwave. Softening allows the cream cheese and butter to mix in with your dry ingredients and gives an even texture to the cookie.

Second, as I noted above, cake flour is super fine flour. You can find this in the baking aisle at your local supermarket. I find King Arthur makes excellent flours for baking, and they have a cake flour version. My local supermarket also carries Swan’s Down and Soft As Silk. Either brand would work well too.

Lastly, you need to watch the baking time carefully. In order to get that soft, pillowy texture you will not want to over cook. I usually bake two trays at once and then switch the cookies from top to bottom racks midway through baking. You will need to work with your oven. The second the edges become the slightest brown, take the cookies out to cool.

Decorating soft sugar cookies

These cookies are perfect for dipping into sprinkles or some powdered sugar. As Christmas is next week I used a mix of red, green and multi colored sprinkles for an assortment. I have also used red and pink at Valentines day. My girls love to decorate cookies too so we have also frosted these cookies. Would love to hear if you have tried the recipe and how it came out. Please comment below!

Pillowy Soft Sugar Cookies

Pillowy soft sugar cookies melt in your mouth. Decorate with powdered sugar or sprinkles and you have the perfect sweet treat for holiday or anytime baking.

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Course: Dessert, Snack

Cuisine: American

Keyword: Baking, Christmas, Christmas Cookies, Cookies, Holiday

Prep Time: 20

Cook Time: 10

Servings: cookies

Cost: $4

Equipment

Cookie sheets

Ingredients

1/2 cup butter softened (1 stick)
4 ounces cream cheese room temperature
1 cup granulated white sugar
1 egg
1 teaspoon vanilla extract
1 teaspoon almond extract
1/2 teaspoon baking powder
1 3/4 cup cake flour see note on suggested brands
Sprinkles optional

Instructions

Line baking sheet with parchment paper or a silicon mat (I like Silpat)
Combine flour with baking powder in a bowl.
Cream together butter and cream in a separate bowl with electric or stand mixer.
Add sugar to butter/cream mixture and beat for 1 minute. Add egg and beat to combine. Add extracts and beat until combined. Add in baking powder and cake flour (in three sections), mixing to combine.
Once incorporated, refrigerate dough for at least an hour.
Preheat oven to 375 degrees F.
Dough will be sticky so use flour on your hands or wear gloves to roll out 1-2 inch balls.
If using sprinkles, dip into sprinkle mixture gently.
If you would like a dome shape, you can use the bottom of a cup to gently flatten the top of the balls but don’t flatten too much or the cookies won’t puff up or be pillowy soft.
Bake for 9-11 minutes. Remove cookies when you see the underside edges turning golden. You will have to watch carefully after about 8 minutes as it happens quickly. The time may also might vary for your oven and altitude.
Let cool on a baking rack. If frosting, let cool completely.
Enjoy!

Food

Best ever sliders with caper mayo

by manglade / December 9, 2020

Happy Wednesday friends. The holidays may be quieter this year but I am still so busy! I received our holiday cards (see picture of the SB family at the beach last fall). Here is a holiday planning secret. I always order a regular Christmas card and a New Year’s card. That way I can send New Year’s cards to friends or contacts who may have sent us a card that was unexpected (or oops if I forgot someone!). It makes it look intentional versus sending a Christmas card after Christmas which always bothers my Type A personality. In all of the holiday busyness, I also realized that I had not yet shared Mr. SB’s recipe for his best ever sliders and amazing caper mayo from our Christmas tree cutting tailgate! Read on for the recipes, details, and here is the full tailgate post too.

Tips on making great sliders

It is not easy to get Mr. SB to reveal his secrets but I promise these are the most delicious sliders, and it was worth my cajoling (OK nagging) to get him to share his recipe. Here are a few of his tips too on making the best ever sliders with caper mayo.

First, try to buy locally sourced grass fed beef. We have a share with Walden Local which delivers monthly. This is not a sponsored post. From my experience with being a customer for over two years, I can assure you that their products are sustainable, grass fed (for the beef…they also offer seafood) and most importantly delicious. You do not have to worry about antibiotics or hormones in the meat as all of their meat comes from local farms that are strictly vetted. I also like knowing that the livestock is humanely raised. Ideally you will want 80% lean for the best sliders. Grass fed beef can be on the very lean side but what we buy from Walden Local has always made delicious sliders and burgers. If this sort of beef is not available, then simply buy the best quality you can at 80% lean.

Prepare the sliders ahead of time

Second, the sliders actually taste better if you prepare them a few hours in advance and refrigerate. The time allows for the spices to meld with the other ingredients. This is ideal for tailgating as you will want to have your burgers already mixed and formed into sliders.

Mr. SB always has a meat thermometer to test the right internal temperature. Frankly he prefers his meat on the rare side (that is very French) but with hamburgers I insist on well cooked as there is a risk of contamination. Check out the USDA’s link for what they recommend for safe cooking.

Toppings suggestions for sliders

He grills on his portable Coleman grill and once the sliders are done we always have an assortment of toppings – baby lettuce, ripe red tomato slices, thin onion for everyone to choose what they prefer. As for buns, we like ones that are firm enough that they are not impossible to eat when outside at a tailgate. Whole Foods always has a great selection in our area. Then of course, Mr. SB insists that the best topping is the caper mayo (and I have to agree…do not even suggest BBQ sauce as I did!). As the sliders are small, feel free to eat more than one. There is no point bringing home leftovers after a tailgate!

Best Ever Beef Slider Recipe

Juicy sliders with crisp toppings and a generous dose of caper mayo make the perfect bite sized meal

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Course: Appetizer, Main Course

Cuisine: American

Keyword: Game Day, Grilling, Tailgate

Prep Time: 15

Cook Time: 15

Servings:

Cost: 7

Equipment

Grill

Ingredients

1 lb ground chuck 80% lean, preferably grass-fed. We like Walden Local if available.
1 tsp kosher salt
1/4 tsp cracked black pepper
1 tsp onion powder
2 garlic cloves minced
1 tsp freshly chopped thyme If not fresh you can use 1/2 tsp of dried thyme or dried Italian herbs if you like
1/2 cup onion finely chopped
1 TBSP Worcestershire sauce
1 egg
1/4 cup Panko bread crumbs
Slider buns

Instructions

Combine all ingredients except slider buns. Mix with your hands and form into 1 1/2 inch to 2 inch mini burgers. Cook to a safe temperature. Top with lettuce, tomato, onion slices, cheese or however you like your burgers.

Mr. SB’s Caper Mayonnaise

Creamy mayonnaise combined with briny capers, tart lemon and some good kosher salt. You will want to pair this perfect mayo with your favorite burger, sandwich or seafood or eat it as a dip with chips or veggies. It is that good.

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Course: Appetizer, Main Course

Cuisine: American, French

Keyword: Condiment, Dip, Sauce

Servings:

Cost: 4

Equipment

Food processor

Ingredients

1/4 cup capers drained
3/4 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon freshly squeezed lemon juice
1 cup plus 2 tablespoons avocado or canola oil
Kosher salt

Instructions

In a food processor, pulse the capers with the mayonnaise, mustard, lemon juice and 2 tablespoons of water until combined. With the machine on, slowly drizzle in the avocado oil until a thick sauce forms.
Season with salt and scrape into a medium bowl. Serve with your favorite burger, sandwich, seafood or as a dip. The caper mayonnaise can be refrigerated for up to 2 weeks.

Is there anything better than delicious bite sized sliders with creamy mayo at your tailgate?

Food

The Best Buffalo Chicken Dip in the Slow Cooker

by manglade / December 5, 2020

Buffalo dip is everyone’s favorite dip for any tailgate or gathering. It is also great as an après ski appetizer as it is hearty and warm which is always welcome after a day on the slopes. I have tested so many Buffalo chicken dip recipes. I have perfected this one as it is the easiest and most delicious. Buffalo Chicken Dip in the slow cooker is full of tender, shredded chicken, creamy cheese and of course a bit of heat from buffalo hot sauce.

Why is this the best recipe for buffalo chicken dip?

This version is super easy to make as it uses the slow cooker to cook the chicken and to make the rest of the dip. So only one pan to clean up. The dip also tastes better warm so you can serve it right from the slow cooker. I have a mini slow cooker that I also use which makes it easier to serve on my appetizer spread. You can also make the dip ahead of time and refrigerate it. Then simply reheat it on the stove or put it back in your slow cooker. I have also frozen it and it is delicious that way too.

Serve it with some fresh tortilla chips, celery sticks and maybe some carrots too for dipping. You won’t have leftovers.

Best Buffalo Chicken Dip in Slow Cooker

This Buffalo Chicken Dip Recipe is a favorite at our tailgates and even holiday gatherings. Made with tender shredded chicken, creamy ranch dressing, tangy blue cheese, cream cheese, Buffalo hot sauce, and loads of cheese, This easy and delicious Buffalo Chicken Dip is then slow cooked until golden, bubbly, and perfect for dipping.

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Course: Appetizer

Cuisine: American

Keyword: Appetizer, Dip, Game Day, Tailgate

Prep Time: 20

Cook Time: 3

Servings: servings

Cost: $7

Equipment

Slow cooker

Ingredients

1 8 oz block of cream cheese Cut it into smaller pieces so it will melt easily
1 bottle creamy Ranch dressing I use Nature's Promise organic or Hidden Valley Ranch would work too
2 cups Sharp cheddar Mild cheddar or even whole milk mozzarella works too
2 Boneless chicken breasts
1/4 cup Hot sauce Frank's buffalo sauce is usually the brand I use
1/4 cup Blue cheese dressing This can be optional. We love blue cheese so I always add it.
1 tsp Garlic powder

Instructions

Put chicken breasts in slow cooker and cook on high for two hours. I always check on the chicken breasts as they are cooking. If they are not cooked through you may need to increase the time. I use a thermometer to check temperature. If cooking breasts from frozen meat you will need to increase the cooking time.
When chicken is cooked through take it out and shred with two forks. You will want a nice texture to it – not too big pieces as this will be a dip so sometimes I even chop it a bit after shredding it.
Pour out any juices that may have accumulated in your slow cooker. I usually wipe with a paper towel too. Then add your cream cheese and turn the slow cooker back on low. As it starts to melt, add in your ranch dressing, blue cheese dressing if you are using, hot sauce, garlic powder and cheese. Stir and cook on low for another 20 minutes or so.
When the mixture is bubbling on the outside, add back in your shredded chicken. Cook on low for about 45 minutes.
Stir and taste. If you like it hotter, add more hot sauce in small increments (I keep tasting at this point). If it is too hot, you can add more dressing.
Top with chopped green onion or parsley if you like. Sometimes I sprinkle on blue cheese crumbles too at this point. The dip can be served from the slow cooker directly (it is best warm) or reheated in the microwave. We always serve with tortilla chips, celery and carrot slices.

Food

Fresh Cranberry Sauce

by manglade / November 30, 2020

Hi all. How was your Thanksgiving weekend? The weather was beautiful in CT. While it was just the four of us we went all out on the food. Mr. SB ended up roasting the turkey in our rotisserie oven. It was delicious. I think I also perfected my home made stuffing. The girls and Mr. SB commented on the crisp aspect. While I love Thanksgiving dinner, there is often a lack of diversity in texture so a bit of crunch is unexpected and welcome. I feel the same way about fresh cranberry sauce.

Homemade cranberry sauce balances the meal

With so many rich sauces and flavors, the acidity in the cranberries really balances the rest of the meal. Fresh holiday cranberry sauce is also perfect for Christmas. The deep red of the cranberries complements any festive meal.

Are cranberries good for you?

I adore cranberries so I was thrilled to learn that they are full of antioxidants. In fact, they are one of the top ten antioxidant foods! Interesting fact too – cranberries have been harvested in North America for over 500 years.

Good for you and delicious? All the more reason to make fresh homemade holiday cranberry sauce. Here is my very quick and delicious recipe.

Fresh Homemade Holiday Cranberry Sauce

Homemade cranberry sauce is so easy to make that you will never even think of buying a can of cranberry again! Cranberry sauce adds a delicious tartness to any meal and the crimson color is perfect for holiday entertaining. Orange juice adds some zest and depth of flavor.

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Course: Side Dish

Cuisine: American

Keyword: Christmas, Cranberry, Holiday, Thanksgiving

Prep Time: 5

Cook Time: 10

Servings: 1/2 cup servings

Calories: 51kcal

Cost: $3

Equipment

Heavy bottom sauce pan

Ingredients

1 12 oz Fresh cranberries Rinsed. Remove any damaged berries.
1/2 cup sugar I use organic cane sugar
1/2 cup orange juice
1/2 cup water

Instructions

Combine sugar, orange juice and water in a medium saucepan. Bring to boil; add cranberries, return to boil. Reduce heat and boil gently for 10 minutes, stirring every once in awhile. Cool at room temperature. Refrigerate until serving time.

Nutrition

Serving: 1g | Calories: 51kcal

Food

Our Thanksgiving Menu

by manglade / November 24, 2020

Hi all! I am getting excited to cook and have our Thanksgiving menu all picked out. In the spirit of organization, I even did the shopping on Sunday to avoid the crowds. Normally we head to a relative’s for a lovely and large Thanksgiving. This year they are wisely not holding that gathering due to the pandemic. So Mr. SB and I will be cooking Thanksgiving for just the four of us.

We actually always cook our own Thanksgiving as I had found through the years that I love leftovers. We also host a Friendsgiving with a college friend and her children. I also like to make the family favorites that I grew up with as our family always hosted our aunts, uncles and cousins.

Thanksgiving Memories

I have very fond memories of waking up and my mom and dad would already be hard at work. My dad took care of preparing the turkey. My mom would make all kinds of sides – mashed potatoes (a must in our house and quickly depleted when my three cousins arrived), pureed butternut squash, peas, stuffing, creamed onions and at least two or three pies. I remember loving the apple, cranberry pie she made one year.

Conversation would last well beyond dinner. I used to love hearing my mom and aunts telling stories about my grandparents who had died when I was very young. Some holidays there were heated political conversations but always in good humor and with no lasting ill will (life seemed easier in that way back then!).

This year, while our gathering will be small, it will still be special. I am going to use our china and good silverware and pick up some fresh flowers.

The food will include a mix of old favorites and a few new recipes. I love to try one or two new recipes every holiday to keep it fresh.

The 2020 Thanksgiving Menu

I plan to make the following – and am sharing my recipe for the best stuffing ever (home made and easy as can be…just some chopping).

Turkey smoked on the Big Green Egg (Mr. SB’s specialty:)

The best stuffing with celery and leeks. I adapted this from the NYT Cooking and it is delicious. Feel free to experiment with the herbs you like best too. I may even use a bit of my meat share’s bacon to flavor it this year.

Roasted brussels sprouts with bacon

Roasted butternut squash with sage

Home made cranberry sauce

Mashed potatoes

Gravy

And, I am trying out a gratin of celery root, potatoes and rutabaga that I found in this month’s Food and Wine (way out of my comfort zone!).

Pumpkin bread

Pumpkin cake in the slow cooker (am trying this one too for the first time). It looks so easy and with just the four of us I think a homey, easy dessert will be welcome.

What dishes will you be making? Any special family traditions?

Oh, and on Friday we go to cut down our Christmas tree and tailgate with friends. Will be sharing what I make for that too! Happy Thanksgiving everyone.

Best Ever Thanksgiving Stuffing (with a crisp outer edge) with Celery and Leeks

Home made stuffing is easy to make and well worth the effort. This version has a crispy outside and a tender, custard-like interior that is full of fresh flavor from the leeks and celery. Get a good loaf of ciabatta or sour dough and hand tear it for the best results.

Print Pin

Course: Side Dish

Cuisine: American

Keyword: Side Dish, Stuffing, Thanksgiving

Prep Time: 1 20

Cook Time: 55

Servings:

Cost: $8

Equipment

3 quart baking dish

Ingredients

1 large loaf bread preferably sourdough or ciabatta (about 1¼ pounds)
¼ cup olive oil
8 tablespoons unsalted butter
6 garlic cloves thinly sliced
2 large leeks white and light green parts, chopped
Salt and freshly ground black pepper to taste
6 celery stalks chopped
½ cup dry white wine I like Pinot Grigio
2 ½ cups chicken broth
3 large eggs
½ cup finely chopped parsley
¼ cup finely chopped chives
2 tablespoons shredded sage leaves and thyme leaves

Instructions

Preheat oven to 375 degrees. In a large skillet over medium-high heat, combine olive oil and 4 tablespoons butter. Once the oil and butter has melted, add the garlic and leeks. Season with salt and pepper and cook, stirring occasionally, until leeks are bright green and softened about 8 to 10 minutes.
Then add celery, and season with salt and pepper. Cook, stirring occasionally until bright green and tender, 4 to 6 minutes. Add white wine, and cook until reduced by about three-quarters, 3 to 4 minutes. Remove from heat.
Whisk together broth and eggs in a medium bowl. Place bread in a large bowl big enough for mixing. Add the leek and celery mixture, parsley, chives and marjoram. Stir to coat so that everything is evenly distributed. Pour the egg mixture over everything and toss a few times. Let sit a minute or two and give another toss. Repeat twice until all the liquid has absorbed and evenly distributed to each and every piece of bread.
Transfer mixture to a 2 1/2- to 3-quart baking dish (a 9-by-13 pan also works), making sure not to pack it too tightly. Dot the top with the remaining 4 tablespoons butter, making sure to pay extra attention to the corners, where the stuffing will get the crispiest.
Cover with foil and bake until the stuffing is sizzling at the edges and completely cooked through, 25 to 30 minutes. If it’s not yet time to serve, remove stuffing from oven and set aside.
When ready to serve, remove foil and increase temperature to 425 degrees. Bake stuffing until crispy, crunchy and deliciously golden brown on top, 20 to 25 minutes. Sprinkle some chopped parsley on top if desired.

Food

One Bowl Pumpkin Bars with Cream Cheese Frosting

by manglade / October 27, 2020

Hi friends. I hope your week is going well. I have been cooking and baking and can’t wait to share some recipes with you. Today, I will be sharing one bowl pumpkin bars with cream cheese frosting. I really do not like pumpkin pie but I love pumpkin desserts such as pumpkin crisp and pumpkin bars. These bars have a brown butter cream cheese frosting which is simply divine and very easy to make.

Pumpkin is good for you!

Pumpkin is very nutritious with tons of beta carotene which helps your body convert vitamin A and help your vision and brain function. Pumpkins were discovered 7,500 years ago in Central and South America. Today of course we use pumpkin for pies, desserts, soups and more.

Pumpkins were discovered 7,500 years ago in South and Central America

A note about brown butter

Browning the butter adds a complexity to the flavors of this frosting and is very simple to do. Melt the butter in a small saucepan. I recommend using a light colored bottom so you can monitor the browning. You do not want it to burn (and that is easy to do). You will need to watch the butter carefully and stir occasionally. I like to leave the brown bits as it adds flecks to the frosting (and tastes delicious). You could strain it if you do not like that effect.

What do you need to make one bowl pumpkin bars with cream cheese frosting?

I used a 10x15x1 silpat jelly roll pan and mat.
Spices. I use a pumpkin spice blend by McCormick. You can find this or other brands easily at the supermarket

My girls loved the pumpkin bars and have even been eating them for breakfast for a change and a treat. I am also planning on bringing them to a friends’ fall fest party.

One Bowl Pumpkin Bars with Brown Butter Cream Cheese Frosting

Simply delicious, one bowl pumpkin bars with brown butter cream cheese frosting are delectable! Tender pumpkin bars full of pumpkin spice flavor topped with a generous amount of browned butter cream cheese frosting. Perfect for dessert, a treat or even breakfast.

Print Pin

Course: Breakfast, Dessert

Cuisine: American

Prep Time: 20

Cook Time: 35

Servings:

Cost: $4

Equipment

Jelly roll pan or high edged cookie sheet
Electric mixer

Ingredients

2 cups all purpose flour
1 cup sugar preferably organic cane
1/2 cup brown sugar
1 tbsp pumpkin pie spice
1/2 tsp salt
1 tsp baking soda
2 tsp baking powder
4 eggs room temperature, lightly beaten
1 cup vegetable oil I used avocado oil
15 oz can pumpkin puree. NOT pumpkin pie filling
Brown Butter Cream Cheese Frosting
1/2 cup butter
8 oz cream cheese softened
2 tsp vanilla extract
5 to 6 cups powdered sugar
1 teaspoon or so of pumpkin pie spice to dust on top

Instructions

Instructions
Preheat oven to 350F. Spray a jelly roll pan or cookie sheet with high edges with nonstick cooking spray and line with parchment paper. Set aside.
In a large bowl, whisk together flour, sugar, brown sugar, pumpkin pie spice, salt, baking soda, and baking powder.
Stir in eggs, vegetable oil, and pumpkin puree until combined.
Pour batter into prepared pan. Smooth out batter so it is even in pan.
Bake for 25 to 30 minutes or until an inserted toothpick comes out clean. Cool completely on a wire rack before frosting.
Frost with brown butter cream cheese frosting.
Refrigerate unless serving immediately.
Brown Butter Cream Cheese Frosting
Heat butter in a small saucepan with a light bottom over low heat until completely melted. Continue heating, stirring occasionally, until light golden brown in color. Remove from heat and let cool.
Combine cooled brown butter and cream cheese in a medium bowl. Beat on medium speed until light and fluffy.