Revolutionize your kitchen routine with this must-try culinary trick! 🍳🥦 Sick of the broccoli chaos? Here's the solution: skip the messy chopping and blanch it straight from the stalk in boiling water. After it's tender, remove it and effortlessly cut it without the mess. Your kitchen just got a whole lot cleaner, and your dishes a lot more vibrant. Level up your cooking game and savor the flavors without the fuss. Get ready for a new era of hassle-free cooking! 🌟👩🍳
Quick Meatless Recipe || Tuscan-Style Creamy Bean Dip with Toasted Ciabatta
Experience the essence of Italian cuisine with this delectable bean dip, infused with the rich flavors of sun-dried tomatoes and aromatic herbs. The creamy, velvety texture of the dip, made with cannellini beans and a luscious tomato cream sauce, is a perfect match for the crisp, toasted ciabatta slices. Whether you're hosting a gathering or simply craving a taste of Italy, this quick and easy dish is sure to impress. Ready in just 10 minutes, it's a delightful appetizer or light meal that will transport your taste buds to the heart of Italy.
Ingredients:
* 4 slices ciabatta bread
* 1 can (15 oz) cannellini beans, drained and rinsed
* 1/2 cup Italian herb sun-dried tomatoes, chopped
* 2 tbsp tomato paste
* 1/2 tsp black pepper
* 1/2 tsp curry seasoning
* 1/2 tsp rubbed sage
* 1/2 tsp dried oregano
* 1/2 tsp dried thyme leaves
* 1/2 tsp dried basil leaves
* 1 cup heavy whipping cream
* Grated parmesan (garnish)
Directions:
Toast the ciabatta bread slices until they are golden brown and crispy. Set aside.
In a large skillet, add the cannellini beans, sun-dried tomatoes, and tomato paste. Stir to combine.
Season with black pepper, curry seasoning, rubbed sage, oregano, thyme, and basil. Stir to evenly distribute the spices.
Pour in the heavy whipping cream and stir to combine. Bring the mixture to a simmer and let it cook for 2-3 minutes until it thickens slightly.
Transfer the creamy bean mixture to a serving bowl. Top with more fresh herbs and freshly grated parmesan.
Serve immediately alongside the toasted ciabatta slices for scooping. Enjoy!
Cozy Night Recipe || Fresh Wildgrain Fettuccine Pasta 🍝
Ingredients:
2 cups diced pancetta
1 package fresh fettuccine from Wild Grain February Box
1 tbsp minced garlic
2 cups creamy garlic herbed soft cheese
4 cups cherry tomatoes
1/4 cup minced basil
1/2 cup grated parmesan
Salt & fresh cracked pepper
Red pepper flakes (optional)
Olive oil
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20 Minute Recipe || Ginger Beef with Rice 🍚
Ingredients:
Garlic
Long grain white rice
2 small cucumbers
Liquid amino (soy sauce works too)
1/4 cup ponzu sauce
1 tbsp chili flakes
1 lb ground beef
3 tbsp ginger paste
2 tbsp chili oil
Salt & pepper
Sesame oil
Peanuts
1 shallot
Oil
Directions:
Cook your rice following the package. Keep it covered off the heat until ready to serve.
Mince garlic (unless you have store-bought minced garlic). Halve the cucumbers lengthwise, then chop them into 1/2 inch pieces. Dice the shallot
Transfer your cucumbers and shallot to a medium bowl; add salt and toss it, covering the cucumbers. To bowl with cucumbers, add 2 tbsp liquid aminos, 1 tsp garlic, half the 1 tsp sesame oil, 1 tsp ponzu, and chili flakes (optional if you like extra heat.) Toss to coat.
Place your ground beef into a large pan at medium-high heat, and season with a pinch of salt and pepper. After 5-7 minutes, reduce the heat to medium-low and add ginger, chili, and ponzu sauce; cook, occasionally stirring, until thickened. Typically takes 2-3 minutes.
To plate your dish, follow the video.
Enjoy!
Recipe || Chicken Curry 🍛
SAVE THE RECIPE FOR LATER
Ingredients:
1 1/2 cup basmati rice (long-stranded rice)
2 red bell pepper
1 medium white onion
2 tbsp minced garlic
cilantro, minced for garnish
1 chili pepper (optional)
2 lbs. chicken breast, cubed
4 tbsp plain greek yogurt
2 tbsp garam masala (curry powder works too, not as strong)
1 1/4 cup curry sauce
2 tsp smoked paprika
1 cup chicken stock
salt & pepper
olive oil
salted butter
Directions:
Combine rice, a pinch of salt, and water in a medium pot. Please follow the directions advised on the package.
WASH YOUR PRODUCE. Core, deseed, and dice bell pepper into bite-sized pieces. Halve, peel, and finely dice the white onion—peel and mince (or buy the pre-minced kind). Roughly chop cilantro. Thinly slice chili if you are a spicy food lover. OPTIONAL, those little guys are HOT!
Heat a drizzle of oil in a large pan over medium-high heat. Add the bell pepper and onion; season with salt & pepper, occasionally stirring, until tender, 4-6 minutes. Now, stir in the garlic; cook until fragrant. Once cooked, transfer to a bowl. I'm not particularly eager to clean my pan out because of the flavors leftover but wipe it clean if you don't like that idea.
Pat chicken dry with paper towels and cut into bite-sized pieces. Wash your hands to prevent contaminating your kitchen with your icky chicken hands. Add chicken, greek yogurt, the garam masala (or curry powder), salt, and pepper to a medium bowl and gently mix it. Heat some oil in the pan used for veggies over medium-high heat. Add the chicken in a single layer, occasionally stirring, until browned all over, 4-6 minutes. Reduce heat to medium. ** Watch the chicken cook when it's on high heat to ensure the greek yogurt is not burning into the pan. That would suck.
Stir in curry sauce, paprika, chicken stock, 2 Tbsp butter, and a big pinch of salt. Let it simmer, then reduce heat to low. Cook until the sauce is thickened and the chicken is cooked through 4-
Recipe || Beef Enchiladas
Ingredients:
1 tomato, diced
1 medium white onion
1 lime, quartered
Ground beef 90/10
Taco Seasoning low sodium
Flour tortillas
Red enchilada sauce
Queso
White rice
Olive oil
Salt & pepper
Directions:
Cook rice on stove top following the advised directions from the package it came in.
Halve, peel, and slice your onion; mince a few slices until you have 3 tbsps of onion. Dice the tomato into tiny pieces. Quarter the lime.
In a small bowl, combine minced onion, half the tomato, and a squeeze of lime juice to taste. Season with salt and pepper.
Heat a drizzle of oil in a large pan over medium-high heat. Add sliced onion and a pinch of salt; cook, stirring, until softened, 2-4 minutes.
Add another drizzle of oil to pan, then add beef, taco seasoning, half the enchilada sauce, remaining tomato, and a pinch of salt and pepper. Break down the meat and carefully mix the ingredients in together. Cooked until pink is thoroughly gone, 8-10 minutes.
Place the queso in a small bowl and place remaining enchilada sauce in another small bowl. Cover each bowl tightly with plastic wrap; microwave on high until warmed through, 1 minute. Wrap tortillas in damp paper towels and microwave it for 30 seconds.
Place tortillas on plate, add fluffed rice to the bottom half of the tortilla. Top rice with beef filling. Fold up the enchilada from bottom, left, right, then roll it up carefully to keep the tasty’s inside it.
Pour enchilada sauce over burritos, drizzle with queso and top with pico de galo.
Enjoy! 😊
The most magical places to eat at Disney World ✨
Downtown Sandusky just keeps getting better ❤️
Homemade Starbucks Iced Brown Sugar Oat Milk Espresso!
SUPER easy recipe! ☕️
