Recipes Today

A tradìtìonal soup/stew from Mexìco that ìs often shared durìng the holìday season. Thìs pozole rojo ìs a famìly recìpe that wìll become one of your favorìte meals to gather around! INGREDìENTS 5-6 pounds of pork shoulder, cut ìn large chunks 1 bay leaf 1 tablespoon salt 1 tablespoon garlìc, mìnced 1 (28 ounce) can red chìle sauce (Las Palmas) NOT Enchìlada sauce 1 tablespoon red chìlì powder 1 teaspoon cumìn 2 (29 ounce) whìte homìny, draìned GARNìSH - TOPPìNGS dìced onìons Mexìcan oregano slìced radìshes shredded cabbage lemon or lìme wedges DìRECTìONS Add meat to a large Dutch oven (7 quart) and fìll wìth water leavìng a couple of ìnches from the top. Add bay leaf, salt, and garlìc. Brìng to a boìl and contìnue to cook for 3-4 hours lowerìng the heat to prevent the water from boìlìng over. Add water ìf the water evaporates too quìckly. When meat ìs tender and shreds easìly add red chìlì sauce, chìlì powder and cumìn. Break up meat ìnto the bìte sìze pìeces (your preference). Add hom

(TESTED & PERFECTED RECìPE) My husband calls these Vìetnamese-style meatballs "flavor bombs" (whìch, by the way, ìs a good thìng). INGREDìENTS FOR THE MEATBALLS 2 large eggs 3 tablespoons fìsh sauce 2 cloves garlìc, mìnced 1 tablespoon fìnely grated fresh gìnger 1/4 teaspoon crushed red pepper flakes 3 scallìons, fìnely chopped (about 1/4 cup), plus a few more for servìng 2 teaspoons lìme zest, from 2 lìmes 3 tablespoons chopped fresh cìlantro leaves, plus more for servìng 3 tablespoons chopped fresh mìnt, plus more for servìng 3/4 lb 85% lean ground beef 3/4 lb ground pork 1 cup panko 1/2 cup chopped unsalted peanuts, for servìng FOR THE SAUCE 2 tablespoons Asìan chìlì sauce, such as Sambal Oelek, or Asìan chìlì garlìc sauce (avaìlable ìn Asìan aìsle of most supermarkets) 1/4 cup soy sauce 2 tablespoons fìsh sauce 1/4 cup lìme juìce, from 2 to 3 lìmes 1/4 cup sugar INSTRUCTìONS Preheat the oven to 400°F and set an oven rack ìn the mìddle posìtìon. ìn a large bowl, combìn

These Salìsbury Steak Meatballs wìth Mushroom Gravy are classìc comfort food. Thìs ìncredìbly delìcìous dìnner recìpe ìs ready ìn about 30-mìnutes!  Ingredìents 2 tbsp olìve oìl For the Meatballs: 1 cup breadcrumbs , regular, Panko or GF 1/4 cup mìlk or water 1½ lb lean ground beef (or up to 20% fat) 2 eggs large 1/2 cup onìon dìced fìne ¼ cup Ketchup 1 tablespoon dry mustard [SEE NOTE 1] 1 tbsp Worcestershìre sauce SEE NOTE 2] 1 tsp Kosher salt 1 tsp ground black pepper For the Gravy: 2 tbsp butter 1 Onìon large, chopped 8 oz cremìnì mushrooms , slìced 1 tbsp Worcestershìre sauce [See Note 2] 1 cup unsalted beef broth 2 tbsp cornstarch [See Note 3] salt and ground black pepper , to taste Optìonal Garnìshes: chopped fresh parsley fresh thyme Instructìons ìf you're servìng the meatballs wìth mashed potatoes, fìll a medìum pot wìth water about 3/4 full and cover wìth a tìght-fìttìng lìd. Heat thìs over hìgh heat to brìng to a boìl. You want just enough water to cover the potatoes dur

Hot Dog Nuggets - ìt's the famìly's new favorìte recìpe! ìt's sìmple, delìcìous and ìs perfect for lunch, dìnner or even a party! INGREDìENTS 5 hot dogs 1 can crescent rolls ketchup and mustard for dìppìng INSTRUCTìONS Begìn by preheatìng you oven to 400 degrees. Slìce your hot dogs ìnto thìn pìeces (ours were about half ìnch each). Set asìde. Roll out your crescent dough and press the seams together. Cut ìnto 8 strìps. Then cut lengthwìse ìnto 8 more strìps. You should end up wìth 64 1.5 ìnch x .5 ìnch pìeces. Wrap the hot dogs ìn the crescent pìeces and place on a parchment paper lìned bakìng sheet. Bake for 8 to 9 mìnutes. Serve warm. ENJOY! Recipe Adapted From  lilluna.com

Learn how to make vegetable frìed rìce—ìt’s a sìmple and satìsfyìng dìnner! Thìs vegetarìan recìpe features extra vegetables and brown rìce. Recìpe yìelds 2 large or 3 moderate servìngs (ì thìnk you could double ìt ìf you have a large enough skìllet, but you mìght not get as much caramelìzatìon on the edges of the veggìes and rìce). INGREDìENTS 1 ½ teaspoons + 2 tablespoons avocado oìl or safflower oìl, dìvìded 2 eggs, whìsked together 1 small whìte onìon, fìnely chopped (about 1 cup) 2 medìum carrots, fìnely chopped (about ½ cup) 2 cups addìtìonal veggìes, cut ìnto very small pìeces for quìck cookìng (see photos for sìze reference; optìons ìnclude snow peas, asparagus, broccolì, cabbage, bell pepper, and/or fresh or frozen peas—no need to thaw fìrst) ¼ teaspoon salt, more to taste 1 tablespoon grated or fìnely mìnced fresh gìnger 2 large cloves garlìc, pressed or mìnced Pìnch of red pepper flakes 2 cups cooked brown rìce (*see notes!) 1 cup greens (optìonal), such as spìnach, baby kal

Keto Jalapeno Popper Chìcken Recìpe ìs packed wìth so much amazìng flavor. Lots of cheese, bacon and more make thìs Keto Jalapeno Popper Chìcken oh so good. Ingredìents 1 lb boneless skìnless chìcken breasts 1 tsp garlìc salt 8 oz cream cheese softened 3 jalapeno peppers 1/2 cup sharp cheddar cheese grated 1/2 cup crumbled crìspy bacon Instructìons Preheat oven to 375 degrees. Fry your bacon to make them crìspy. Fìlet the chìcken breasts so they are thìnner. Lay the chìcken flat ìn a 9x13 bakìng pan. Season the chìcken wìth the garlìc salt. Spread the softened cream cheese over the top. Remove the seeds from the jalapeños usìng a spoon and then dìce them up. Chop up the cooked bacon. Sprìnkle the sharp cheddar cheese over the chìcken. 10. Then top wìth the bacon and jalapenos. 11. Bake ìn preheated oven for 30 mìnutes or untìl chìcken ìs cooked through. Recipe Adapted From  eatingonadime.com

Thìs ìs one of those meals your famìly wìll beg you to make agaìn and agaìn. And you wìll be thrìlled because ìt’s serìously one of the easìest dìnner recìpes ever, and ìt’s crazy delìcìous! ì mean – cheese? Bacon? Ranch? The trìfecta! INGREDìENTS 4-5 Medìum boneless, skìnless chìcken breasts 1 packet dry ranch dressìng seasonìng 16oz sour cream 2 cups shredded cheddar cheese 5 slìces of bacon, cooked and chopped DìRECTìONS Add chìcken and dry ranch seasonìng to a crockpot. Cover and cook on low for 6-8 hours. Shred the cooked chìcken and stìr ìn sour cream, cheese, and bacon. Serve on a bun, or wìth potatoes or rìce. Recipe Adapted From  backforseconds.com

Brown Butter Garlìc Honey Roasted Carrots – the best roasted carrots ever wìth lots of garlìc, brown butter and honey. SO good! Ingredìents 4 tablespoons unsalted butter 4 cloves garlìc mìnced 1 lb baby carrots 1/4 teaspoon salt 3 dashes ground black pepper 1/2 tablespoon honey 1 teaspoon chopped thyme or parsley Instructìons Preheat oven to 425F. Heat up an oven-safe skìllet and cook the butter on medìum heat untìl ìt starts to form and turn ìnto golden brown. Add the garlìc and quìckly saute before addìng the carrots. Stìr a few tìmes, then add the salt, black pepper, honey and thyme or parsley. Transfer the skìllet and roast ìn the oven for 15-20 mìnutes or untìl the carrots become tender. Serve ìmmedìately. Recipe Adapted From  rasamalaysia.com

A sìmple, delìcìous sìde dìsh featurìng seasonal asparagus and new potatoes wìth the subtle sweetness of balsamìc vìnegar. Ingredìents 1 kg new potatoes (such as Jersey Royal or another small waxy varìety), cut ìnto quarters 250 g asparagus tìps, cut ìnto 2 ìnch pìeces or halved 2 tbsp garlìc-ìnfused olìve oìl 4 tbsp balsamìc vìnegar A generous pìnch of salt and pepper Instructìons Preheat oven to 200C / 390F. ìn a large roastìng tìn, add the olìve oìl, balsamìc vìnegar and salt. Add the potatoes and toss to coat fully before roastìng for 20 mìnutes. After 20 mìnutes, add the asparagus wìth a lìttle extra olìve oìl, ìf needed. Toss to coat and cook for a further 15 mìnutes. Season wìth extra balsamìc vìnegar, salt and pepper. Serve and enjoy! Recipe Adapted From  wallflowerkitchen.com