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New Year New Movies! 2021 - Recipes

1 of 26
Daniella Monet - Veggie Alfredo
Veggie Alfredo
Course:
Dinner
Cuisine:
Italian
INGREDIENTS:

SAUCE:

  • 1/2 a head of cooked cauliflower
  • 1 cup plant-based milk
  • 2 tbsp nutritional yeast
  • 2 cloves of garlic
  • Salt + pepper to taste

PASTA:

  • Zucchini (or any pasta of your choice)

Daniella Monet Veggie Alfredo - Home & Family

DIRECTIONS:

SAUCE:

  • Blend everything in mixer until smooth

NOODLES:

  • For the zucchini noodles, using a hand spiralizer works best but can be lightly blanched if preferred less raw texture.
  • If not using hand spiralizer: place zucchini in boiling water for a couple minutes or take the noodles and alfredo sauce and sauté in a pan for a couple minutes.
  • Serve alfredo over spiralized zucchini noodles or any pasta of your choice (preferably gluten free or lentil)
  • Top with fresh parsley

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2 of 26
Fabio Viviani - Quick Chicken Parmigiana
Fabio Viviani - Quick Chicken Parmigiana
Course:
Dinner
Seasonal Event:
Christmas
Courtesy of Fabio Viviani; appears in “Fabio’s American Home Kitchen.”
INGREDIENTS:
  • 2 cups panko of fine plain bread crumbs
  • ½ cup grated pecorino Romano cheese
  • Kosher salt and freshly ground black pepper
  • 1 cup flour
  • 4 eggs, lightly beaten
  • 1-pound chicken cutlets or small chicken breasts, pounded to 1/8-inch thickness
  • ½ cup light olive oil
  • 2 cups marinara sauce, plus more for serving
  • 1 ½ cups grated mozzarella cheese
  • 1 cup grated parmesan cheese
  • Chopped fresh brazil to garnish

DIRECTIONS:

  1. Combine the bread crumbs and pecorino Romano in a small bowl and season with salt and pepper.
  2. Put the flour, the eggs, and the bread-crumb mixture into three separate shallow dishes. Dip each piece of chicken in flour, shake off the excess, then dip in egg and let excess drip off before dredging in bread crumbs to coat.
  3. Preheat oven to 400 degrees.
  4. Heat the olive oil in deep sauté pan or skillet over medium-high heat. Cook the cutlets for 3 to 4 minutes per side, until they are golden brown. As each breast is cooked place on a platter and set aside.
  5. In a baking dish large enough to hold the chicken breasts in a single layer, lay down the cutlets and top them with the marinara sauce, then mozzarella, and finally parmesan. Bake for 10 minutes, or until the mozzarella starts to melt.
  6. Sprinkle the chopped basil (optional) over the dish and serve.

Get more recipes from the Christmas Cookbook >>

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3 of 26
Rosanna Pansino - Countdown Cookie Pops
Ingredients

VEGAN LEMON COOKIES:

  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 3/4 cup vegan butter
  • 1/2 cup granulated sugar
  • 1 teaspoon grated lemon zest
  • 1 tablespoon lemon juice

VEGAN ROYAL ICING:

  • 4 cups powdered sugar, sifted
  • 6 tablespoons liquid from canned chickpeas
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • Pinch of salt

DECORATIONS:

  • 1 batch Vegan Royal Icing
  • Vegan black food coloring
  • Gold sanding sugar
  • Gold candy pearls

EQUIPMENT:

  • 2 ¼-inch round cookie cutter
  • 12 lollipop sticks
  • Decorating tips: #1, #3

Rosanna Pansino - Countdown Cookie Pops - Home & Family

Makes 12 Cookies
Vegan, Gluten Free

DIRECTIONS:

1. In a medium bowl, whisk together the flour and salt.

2. In a large bowl, with an electric mixer, beat the butter and granulated sugar until light and fluffy, 3 to 5 minutes.

3. Beat in the lemon zest and juice.

4. On low speed, beat in the flour mixture until combined.

5. Shape the dough into a disk and wrap in plastic wrap. Refrigerate for 1 hour.

6. Preheat the oven to 325F. Line 2 baking sheets with parchment paper.

7. On a lightly floured surface, roll out the dough to a ½-inch thickness. Cut out 12 cookies using the round cookie cutter and place them 2 inches apart on the baking sheets.

8. Insert a lollipop stick halfway into each cookie.

9. Freeze the cookies for 10 minutes.

10. Bake until the cookies are firm to the touch but not browned at the edges, about 10 minutes.

11. Let cool on the baking sheets for 2 minutes, then transfer to a wire rack to cool completely.

DECORATE:

1. Make the vegan royal icing. In a large bowl, with an electric mixer, beat the powdered sugar and chickpea liquid until smooth and thick, 4 to 5 minutes. Beat in the vanilla, almond extract, and salt until well combined, 1 to 2 minutes. Divide it between 2 bowls. Tint one bowl black and leave the other white. Scoop the black icing into a decorating bag fitted with a #1 tip and the white icing into a decorating bag fitted with a #3 tip.

2. Outline the cookies with the white icing, then fill in the centers. Let the icing harden for about 1 hour.

3. Pipe a circle of white icing at the edge of the cookies. While the icing is still wet, sprinkle on the gold sanding sugar.

4. Pipe the black icing onto the cookies to create the face and hands of a clock. While the black icing is still wet, place a gold pearl in the center of the clock.

5. Let the cookies set for 1 hour before serving.

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4 of 26
Buddy Valastro - Black-Tie Cannoli 
Black-Tie Cannoli
Course:
Dessert
Cuisine:
Italian
Yield:
10
INGREDIENTS:

FOR THE SHELLS:

  • 1 cup all-purpose flour, plus more for flouring the dough and your work surface
  • 3 tablespoons granulated sugar
  • 2 tablespoons leaf lard, plus enough for frying
  • 2 tablespoons distilled white vinegar
  • 2 extra-large eggs, divided
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon fine sea salt

FOR THE CANNOLI CREAM:

  • 2 cups fresh ricotta
  • 2/3 cup granulated sugar
  • 1/4 teaspoon ground cinnamon
  • 1/3 cup semi-sweet chocolate chips, preferably mini chips
  • Powdered (10x) sugar, for dusting cannoli

Buddy Valastro - Black Tie Cannoli - Home & Family

DIRECTIONS:

  1. Put the flour, granulated sugar, 2 tablespoons lard, vinegar, an egg, cinnamon and salt in the bowl of a stand mixer fitted with the hook attachment. Mix on low-medium speed until well-combined, approximately 10 minutes. (There is no need to stop the motor to scrape the sides because this dough will pull together into a ball when it’s ready.)
  2. Remove the dough from the bowl, wrap it in plastic wrap, and let it rest at room temperature for at least 30 minutes or up to 3 hours, to soften the dough and make it less elastic.
  3. Lightly coat the dough with flour and roll it through a pasta machine set to the thickest setting (usually number 1). If you do not have a pasta machine, use a rolling pin to roll the dough out as thin as possible on a lightly floured surface, to no more than 1/8-inch thick.
  4. Using a four-inch, round cookie cutter (or the mouth of a four-inch bowl), punch circles out of the dough. Working with one circle at a time, grasp the circles at the 3 o’clock and 9 o’clock positions and gently pull into an oval five-inches long. (If you plan to make a lot of cannoli, you can also bend a round cookie cutter into an oval shape by pressing on it on two sides.) Gather up the excess dough, knead it together, roll it out and cut ovals again. You should have 10 ovals.
  5. Beat the remaining egg in a small bowl. Fill a wide, deep, heavy pot two-thirds full of lard (the pot should be wide and/or deep enough to hold four cannoli shells without crowding or touching) and set over medium-high heat. Heat the lard to 350°F to 375°F. Line a large plate or platter with paper towels.
  6. Wrap one oval lengthwise around a 6-inch long, 3/4-to 1-inch-diameter wooden dowel. Be very careful to wrap it loosely, leaving a little space between the dowel and the pastry dough so that, when fried, the inside will be cooked as well. Use a pastry brush to paint one end of the shell with egg. Pull the egg-brushed-end over the opposite-end, and press them together, sealing the shell around the dowel. (To speed the egg-washing process, you can do as we do at Carlo’s and arrange the shells in overlapping fashion, then brush egg wash on the “lips”.) Repeat with two more dowels and shells.
  7. Carefully lower the dowels into the oil and fry the shells until golden-brown, turning them with a slotted spoon as they fry, approximately 10 minutes. Use the spoon to carefully remove the dowels from the lard and transfer them to the paper towel-lined plate to cool.
  8. When the shells are cool enough to touch, approximately 10 minutes, pull the dowels out.
  9. Repeat shaping, frying, and cooling for two more batches, frying three more in the second batch, and four in the last, until all shells have been fried and removed from the dowels.
  10. To make the cannoli cream, put the ricotta, sugar and cinnamon in the bowl of a stand mixer fitted with the paddle attachment. (If you don’t have a stand mixer, use a hand mixer.) Paddle on low to medium speed until the sugar is completely dissolved, 2-3 minutes. The best way to tell if it’s dissolved is to taste the mixture until you don’t detect any graininess. Take care not to overmix, or the mixture will become soft and runny.
  11. Add the chips and paddle just until evenly distributed, approximately 30 seconds. Stop to keep from breaking up the chips. (Note: You can make the cream ahead of time and store it in an airtight container in the fridge for up to 5 days.)
  12. When ready to fill and serve the cannoli, put the cannoli cream in a pastry bag fitted with the #7 plain tip. Carefully insert the tip halfway into one shell and pipe the cream in, pulling the tip out to fill all the way to the end. Insert the tip in the other side of the shell, to the center and pipe and pull again to ensure the shell is completely filled from end to end. Repeat with the remaining shells.
  13. Dust the finished cannoli with powdered sugar and serve.

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5 of 26
David Rose – Prosperity Soup
Prosperity Soup
Course:
Lunch, Dinner
Cuisine:
American
Seasonal Event:
Winter
Yield:
About 4 to 6 Servings
INGREDIENTS:
  • 1-lb ground hot Italian sausage
  • 2 cups frozen fresh black-eyed peas
  • 1 large onion (small diced)
  • 1 cup small diced celery
  • 3 cups washed/cleaned/chopped collard greens (tightly packed cup)
  • 4 San Marzano tomatoes & 1/2 cup San Marzano tomatoes sauce from can
  • 40 oz beef stock
  • 1.5 cups sliced carrots
  • 4 garlic cloves (minced)
  • 2 tablespoons chopped Italian parsley
  • 1 tablespoon minced rosemary
  • 2 thyme sprigs
  • 1 bay leaf
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/4 teaspoon crushed red pepper

DIRECTIONS:

  1. In a large cast iron Dutch oven, turn heat to medium high heat and cook sausage until browned and cooked all the way through; about 7 to 9 mins.
  2. After sausage is fully cooked, removed from Dutch oven with slotted spoon, and set aside.
  3. Add butter and olive oil to Dutch oven, and add onion, garlic, celery sauté until onions and celery soften; about 5 to 7 mins. Add carrots and cook for an additional 3 mins.
  4. Add salt, black pepper, garlic powder, crushed red pepper, San Marzano tomatoes and juice and sauté until tomatoes have broken down; about 3 to 5 mins.
  5. Add collard greens, stir and cook until wilted down; about 4 to 6 mins.
  6. Add cooked sausage, black eyed peas, thyme leaves, and rosemary & continue cooking for about another 3 to 4 mins.
  7. Cover with beef stock, add bay leaf, stir and bring to a boil, reduce to a simmer, and cook until black eyed peas are tender and soft; about 25 to 30 mins
  8. Finish by stirring in fresh chopped Italian parsley.
  9. **If needed, season to taste with salt and pepper.

Get more recipes from David Rose >>

You may also like these recipes:

Pan-Seared Pork Chop with Portobello Wine Sauce & Acorn Squash Purée >>

Moroccan Rubbed Turkey >>

Crab Beignets with Chili Aioli >>

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6 of 26
Thomas DeLauer - Creamy Nut Butter Chocolate Cups
Creamy Nut Butter Chocolate Cups
Course:
Dessert
INGREDIENTS:
  • 1/3 cup (85 g/3 oz) *ultimate nut butter
  • 1 teaspoon cinnamon or vanilla powder
  • 5 oz (142 g) 100% dark chocolate

OPTIONAL:

  • Salt flakes on top

ULTIMATE NUT BUTTER:

  • 1 ½ cups (200 g/7 oz) macadamia nuts
  • 1 cup (100 g/3.5 oz) pecans
  • ½ cup (125 g/4.4 oz) coconut butter
  • 5 tablespoons light tahini (80 g/2.3 oz)
  • 2 teaspoons cinnamon
  • 1 teaspoon vanilla powder or 1 tablespoon (15 ml) unsweetened vanilla extract
  • ¼ teaspoon salt

Thomas DeLauer Creamy Nut Butter Chocolate Cups - Home & Family

CREAMY NUT BUTTER CHOCOLATE CUPS DIRECTIONS:

  1. Melt the dark chocolate in a double boiler, or use a heatproof bowl placed over a small saucepan filled with 1 cup (240 ml) of water and placed over medium heat.
  2. Remove from the heat and let cool to room temperature before using for coating. Alternatively, use a microwave and melt in short 10 to 15-second bursts until melted, stirring in between. Let it cool down.
  3. Mix the nut butter with the cinnamon.
  4. Place about a teaspoon of the melted cooled chocolate into the bottom of a mini silicon mold and coat the sides of the mold by swirling round the sides.
  5. Repeat for all 10 molds.
  6. Place in the fridge for 10 minutes. This will help you get thicker sides and less collection at the bottom.
  7. Repeat the coating one more time with another teaspoon (you should have about one-third of the chocolate coating left in the bowl).
  8. Once you have the chocolate cups, add the nut butter (about 1 ½ teaspoon each) and top with the remaining chocolate. Optionally add a few flakes of salt.
  9. Place back in the fridge for 10 to 15 minutes. Store in the fridge for up to 2 weeks or freeze for up to 3 months.
ULTIMATE NUT BUTTER
Yield:
2 cups (515 g/ 18.2 oz)
Time:
50 minutes

ULTIMATE NUT BUTTER DIRECTIONS

  1. Preheat oven to 285 f (140 c) fan assisted, or 320 f (160 c) conventional.
  2. Place the macadamias and the pecans in the oven and bake for about 30 minutes.
  3. Remove from the oven, let them cool down for about 10 minutes, and then transfer to a food processor while still warm.
  4. Add coconut butter, tahini, cinnamon, vanilla, and salt. Blend until smooth and creamy for 2 to 3 minutes, scraping down the sides as needed with a spatula.
  5. Transfer to a jar and store at room temperature for up to a week, or in the fridge for up to a month.

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7 of 26
Nadiya Hussain - Peanut Butter and Jelly Sheet Pan Pancake
Peanut Butter and Jelly Sheet Pan Pancake
Course:
Breakfast
Yield:
Makes 20 Squares
Time:
Active Time: 10 Minutes Total Time: 25 Minutes
We love American pancakes but sometimes feel limited as to how often we can have them. Pouring and flipping can take time, so I have taken everything we love about American flavors and Elvis and made this recipe for peanut butter and jelly pancakes, baked all in one and then cut into squares. You can serve them with an extra dollop of jam, some Greek yogurt, and fresh raspberries on the side, if you like
INGREDIENTS:
  • 3 heaped tablespoons jam of your choice (I like a berry jam, because of the deep color and tang, or I just use whatever I happen to have knocking about the house)
  • 3 tablespoons crunchy or smooth peanut butter
  • Cooking oil spray2 cups/250g all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 3 tablespoons granulated sugar
  • ¾ cup/170ml whole milk
  • 2 large eggs
  • 2 tablespoons vegetable oil
  • Confectioners’ sugar, for dusting (If you can be bothered, always looks lovely, takes so little time too)

DIRECTIONS:

  1. Start by putting the jam into a microwave-safe bowl and heating it in 10-second bursts, stirring each time until the mixture is simply liquid enough to swirl around—we’re not trying to warm it up. Repeat this process with the peanut butter (make sure to avoid putting in too much oil from the jar as this will just make the pancakes greasy). Set both aside.
  2. Preheat the oven to 350°f/180°c. Spray an 8-inch/20cm square baking pan with cooking oil. Put the flour, baking powder, salt, and sugar into a bowl and whisk together. Make a well in the center and add the milk, along with the eggs and oil. Whisk together until you have a thick batter. If time is even shorter you can make the batter in advance and store it in the fridge overnight.
  3. Pour the batter into the prepared brownie pan and spread out evenly. Take dollops of the jam and spoon them in sporadically, then do the same for the peanut butter. With the end of a spoon, swirl the dollops together slightly to create a marbled effect.
  4. Bake in the oven for about 25 minutes. As soon as the surface of the pancake looks matte and is not wobbly anymore, it is ready. Remove from the oven and cut into squares. Dust with confectioners’ sugar, if desired, and serve. These are great on the go, but you can also freeze any leftover squares in plastic wrap.

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8 of 26
Judy Joo - Philly Cheesesteak Dumplings
Philly Cheesesteak Dumplings
Course:
Lunch, Dinner
Cuisine:
American, Korean

At my restaurant, we sell these dumplings as fast as we can make them. There is something so incredibly delicious about the combination of galbi beef, kimchi, and cheese, mixed with some pickled jalapefio - it is a recipe to please, and a great snack alongside ice-cold beers.

INGREDIENTS:
  • 50 thin square eggless wonton wrappers 10cm (4in)
  • Vegetable oil, for frying

FILLING:

  • 150g (5oz) shiitake mushrooms, stems removed and finely chopped
  • 1 tbsp roasted sesame oil
  • 500g (lib 2oz) cooked meat from the grilled beef short ribs (page 129)
  • 300g (11oz) cabbage kimchi, finely chopped
  • 100g (3½oz) spring onions, finely chopped
  • 75g (3oz) pickled jalapenos, finely chopped
  • 500g (lib 2oz) mature cheddar cheese, grated
  • Sea salt and freshly ground black pepper

GRILLED BEEF SHORT RIBS:

  • 1.2kg beef short ribs (with bone), meat butterflied
  • 50g garlic, grated
  • 20g ginger, peeled and grated
  • 75g mirin
  • 320g soy sauce
  • 50g roasted sesame oil
  • 40g (1½oz) brown sugar
  • 150g (5½oz) pear purée
  • 3g ground black pepper
  • Vegetable oil, for frying
  • Baby leeks or spring onion
  • Red onions
  • Twisted pepper

TO SERVE:

  • Silgochu (dried chilli threads)
  • 1 spring onion, julienned and soaked in iced water until curled, then drained siracha
  • Ssam leaves
  • Ssamjang
  • Scallion salad
  • Roasted seaweed
  • Rice

DIRECTIONS:

For the filling, first sauté the mushrooms in the sesame oil in a large non-stick frying pan over medium-low heat until just softened. Remove from the heat and set aside. In a large bowl, combine the rest of the filling ingredients with the mushrooms. Mix together using your hands, really breaking up the short rib meat to make a uniform texture.

For the dumplings, line a couple of baking sheets with parchment and set aside. Fill a small bowl with water. Unwrap the wonton wrappers and cover lightly with a piece of clingfilm to keep them moist. Lay a wrapper on a clean work surface and put 25g (1oz) of the meat filling in the center. Dip a forefinger into the water and run it along the edges of the wrapper to moisten the surface. Now bring the open edges

To the center, and pinch where the edges meet each other, creating four seams in a cross shape. Set aside and cover with clingfilm or a damp tea towel while you shape the rest. Repeat with the remaining wrappers and filling, making sure the dumplings are not touching on the baking sheets.

To a medium saucepan, add the vegetable oil and heat to 170°c

(340° F). Working in batches, place the dumplings on their sides in the pan in a single layer without crowding. Cook for 3-4 minutes until golden brown. Transfer the fried dumplings to a wire rack or kitchen paper-lined plate to drain. Repeat with the remaining dumplings. If you don't plan on cooking them straight away, you can freeze them on the baking sheets, then bag them up and store in the freezer.

Top with some of the silgochu and curly spring onion and serve immediately with the sriracha.

GRILLED BEEF SHORT RIBS DIRECTIONS:

  1. Have your butcher give you short ribs cut into about 7.5cm (3in) lengths through the bone. Butterfly the meat into a long strip, keeping the meat attached to the rib. Score the meat in a criss-cross pattern, the full length of the meat.
  2. For the marinade, in a large bowl, whisk together the garlic, ginger, mirin, soy sauce, sesame oil, sugar, pear and black pepper. Place the beef into a shallow dish or plastic ziplock bag and tip in the marinade, make sure all of the meat is covered in the marinade. Marinate the beef for at least 1 hour and up to overnight in the fridge.
  3. Heat up a grill or griddle pan up over high heat and, once hot, brush the grill lightly with vegetable oil. Place the beef on the grill, shaking off the excess marinade. Grill until charred and to the desired doneness: for medium-rare, about a 1 minute on each side. Place the vegetables on the grill and cook until wilted and charred.
  4. Use kitchen scissors to cut the beef into 2.5cm (1in) wide pieces and serve immediately alongside ssam leaves, ssamjang, scallion salad, roasted seaweed, and rice.

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9 of 26
Tomato soup with Curry Croutons
Tomato soup with Curry Croutons
Course:
Appetizer, Lunch, Dinner
INGREDIENTS:
  • 3 tablespoons grapeseed oil
  • 1 tablespoon minced garlic
  • 1 tablespoon grated ginger
  • 1 cup diced onion
  • One 28-ounce can crushed Italian tomatoes
  • 1 cup water
  • 1 tablespoon kosher salt
  • 3 tablespoons sugar
  • ½ cup coconut milk

CURRIED CROUTONS:

  • 3 cups day-old sourdough bread
  • 1/4 cup melted butter
  • 3 tablespoons curry powder
  • 1/4 tsp. salt
  • Black pepper, to taste

Tomato Soup with Curry Croutons - Home & Family

DIRECTIONS:

  1. Put the oil in a large saucepan over medium-high heat. When it glistens, add the garlic and ginger and saute until just translucent, 1-2 minutes. Add the onion and continue to cook until soft and translucent as well, another 5-6 minutes.
  2. Add the tomatoes, water, salt, and sugar to the pan. Reduce the heat to medium-low and simmer for 25 minutes; remove from the heat.
  3. Working in batches if necessary, puree the soup in a blender until it’s velvety smooth (you can also use an immersion blender right in the pan). Add the coconut milk and stir well to combine.

CURRIED CROUTONS:

  1. Preheat the oven to 375º F.
  2. In a large bowl, combine the bread, butter, curry powder, salt, and pepper. Toss well to distribute the ingredients.
  3. Spread the bread cubes out on a sheet pan, giving them plenty of space in between. Bake the bread cubes for 15-20 minutes, or until slightly golden brown and crisp. Toss cubes once or twice throughout baking to expose all sides.

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10 of 26
Danielle Kartes - The Ultimate Ribeye French Onion Soup
The Ultimate Ribeye French Onion Soup
Course:
Dinner
Yield:
Serves 4-6
Time:
Prep Time 20 Minutes, Cook Time 3 Hours+

Danielle Kartes - Rib Eye French Onion Soup - Home & Family
INGREDIENTS:
  • 2.5 pounds thick cut bone-in ribeye steaks
  • Salt and pepper to taste
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 6 large onions, sliced roughly, 10-11 cups
  • 4-5 sprigs fresh lemon (or regular) thyme
  • 2 cups dry white wine
  • 8 cups low sodium beef stock
  • Water as needed
  • Kosher salt and pepper to taste
  • 1 12-ounce loaf artisan bread, sliced into 12 pieces
  • 2 cups shredded white cheddar
  • 1 cup shredded mozzarella
  • 1 cup shredded parmesan

DIRECTIONS:

Heat a large heavy-bottom pot such as an enamel-covered cast iron over medium/medium-high heat.

Sear the seasoned ribeye’s on both sides in the butter and olive oil. Once the ribeye’s are nicely browned, remove and add sliced onions and thyme to the pan.

Sauté 7-10 minutes until onions are tender.

Slice steak off of the bones and add the bones to the pot.

Chop the meat and fat into roughly 1-inch pieces and add to the onions.

Cover with wine and beef stock, then simmer on low for a minimum of 3 hours, making sure to stir the pot often.

The meat will become very tender and the bones will flavor the soup incredibly. The bits of fat will melt into the soup.

While the soup cooks, toast the bread in a 425 degree oven for 6 minutes.

To serve, discard the bones and spoon the soup into 4 oven-proof vessels. Top with a slice or 2 of toast and cover with a few tablespoons of cheese. Broil 1-2 minutes until cheese is browned and bubbly. Be very careful; it can burn quickly.

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11 of 26
Mezzi Rigatoni with Spicy Sausage Ragu
Ingredients

Ingredients

  • 8 oz of Mezzi Rigatoni
  • 3 oz of Extra Virgin Olive Oil
  • 1 large clove of Garlic, Smashed
  • ½ Spanish Onion, Sliced Thin
  • 2 Large Pinch of Kosher Salt
  • 1 Large Pinch of Black Pepper
  • 1 Large Pinch of Crushed Red Pepper
  • 1 Large Pinch of Rosemary, Chopped
  • 1 Cup of Red Wine
  • 2 Cups Italian Fennel Sausage, Cooked, Crumbled
  • 16 oz Canned San Marzano Tomatoes, Hand Crushed
  • 2 large pinches of Chopped Parsley
  • ½ Cup of Grated Grana Padano or Parmigiano

Mezzi Rigatoni with Spicy Sausage Ragu - Home & Family

Directions

1. Bring a large pot of Salted Water to a boil

2. In a Large sauté pan, add Oil and place over high heat

3. Add Garlic and Cook for 1 min.

4. Drop Pasta into Water, Cook for Approx 8.5 min or follow box directions for al dente

5. Add Onions to the Garlic and Cook for Approx 1-2 min or until onion soften

6. Remove Garlic Clove (optional) and discard

7. Add Salt, Pepper, Red Pepper, Rosemary

8. Stir

9. Add Red Wine and cook for 1-2 Min. or until Red Wine is reduced by ¾

10. Add Sausage

11. Add Tomato and stir together

12. Allow to cook for approx 4 min.

13. Taste for Seasoning and Reove from heat.

14. Check Pasta for doneness.

15. Drain Pasta and Add to Psta Sauce Pan.

16. Cook together for approx 20-30 seconds

17. Add Parsley and Cheese

18. Toss together

19. Serve

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12 of 26
Gloria Gaynor’s Cream of Turkey Soup
Ingredients

INGREDIENTS:

  • 1 Quart of chicken stock
  • 2 Tbsp concentrated chicken or turkey bouillon
  • Roasted turkey carcass or 2 roasted turkey wings and 2 thighs
  • 1 Tbsp seasoned salt
  • 1 Tbsp Tarragon
  • 1 Tbsp Poultry Seasoning
  • 1 large onion (diced)
  • 2 lg. red peppers (chopped)
  • 1 cup heavy cream
  • 1 cup Southwest-style Frozen Vegetable Blend

DIRECTIONS:

1. Pour quart of chicken stock and concentrated bullion into a pressure cooker.

2. Heat and stir until concentrated bullion is dissolved.

3. Add roasted turkey carcass or parts.

4. Cook under pressure for 10 minutes.

5. Cool the pot, open and remove all skin and bones from turkey parts or carcass.

6. Cut turkey into bite size pieces.

7. Replace turkey into broth in pressure cooker. (If you are using an electric pressure cooker, transfer the broth to a pot and continue the recipe on the stovetop).

8. Add all seasoning and other dry ingredients.

9. Add onions and peppers.

10. Add frozen veggies.

11. Slowly add half a cup of hot broth to cream in a bowl until cream is warm.

12. Add cream to rest of ingredients in the pot.

13. Let simmer on low flame for 25 minutes.

14. Remove from heat and serve with garlic croutons or garlic bread.

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13 of 26
Daniella Monet - Lentil Soup
Ingredients

INGREDIENTS:

  • 2 tablespoons olive oil
  • 1 cup finely chopped onion
  • 1/2 cup finely chopped carrot
  • 1/2 cup finely chopped celery
  • 3 cloves of finely chopped garlic
  • 1 can of san marzano cento tomatoes
  • 1 pound of lentils
  • 2 quarts water
  • Handful of chopped parsley
  • 3 teaspoons of salt
  • Pepper to taste

Daniella Monet - Lentil Soup - Home & Family

Feeds 6-8

DIRECTIONS:

1. Heat olive oil

2. Saute onion, celery, and carrot for about 5- 7 minutes on medium heat

3. Crush tomatoes and add to pot

4. Add salt + pepper

5. Let cook on medium heat for another 5 minutes

6. Add lentils

7. Add water

8. Let cook or simmer for about 35-40 or until lentils are tender

9. Add parsley on top when serving

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14 of 26
Polly Conner and Rachel Tiemeyer - Jack’s Chicken and Dumpling Stew
Ingredients

INGREDIENTS:

  • 1 to 2 tablespoons butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 celery stalks, sliced ¼ inch thick
  • 4 carrots, sliced ¼ inch thick (about 1½ cups)
  • Salt and ground black pepper
  • 1 teaspoon poultry seasoning
  • 3 garlic cloves, minced
  • 1½ to 2 pounds boneless, skinless chicken thighs, trimmed
  • 4 cups low-sodium chicken broth, homemade or store-bought
  • 2 bay leaves
  • 1 cup frozen peas
  • Dumplings
  • 1½ cups unbleached all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¾ teaspoon sugar
  • 1½ teaspoons dried parsley
  • 4 tablespoons (½ stick) butter
  • ¾ cup milk

Polly Conner & Rachel Tiemeyer - Slow Cooker Chicken Stew with Dumplings - Home & Family

Makes 6 Servings

SLOW COOKER INSTRUCTIONS:

MAKE IT NOW:

1. For the stew: In a large skillet, melt the butter over medium-high heat. Add the onion, celery, and carrots and cook, stirring, until they just begin to soften, 4 to 5 minutes, seasoning lightly with salt and pepper and stirring in the poultry seasoning and garlic during the last 30 to 60 seconds of cooking. Remove from the heat. (Freezing instructions begin here.)

2. Transfer the vegetables to the slow cooker. Lightly season both sides of the chicken with salt and pepper and place in the slow cooker. Add the broth and bay leaves and stir to combine.

3. Cover and cook on Low for 3 to 4 hours. (The chicken is done when it registers 165°F internally.) Transfer the chicken to a cutting board and set aside. Remove and discard the bay leaves (make sure to return the lid to the cooker quickly). Set the slow cooker to High.

4. For the dumplings: In a medium bowl, whisk together the flour, baking powder, salt, sugar, and parsley. In a small microwave-safe bowl, microwave the butter and milk together until warm, about 1 minute, then whisk to melt the butter and combine. Stir the wet mixture into the dry mixture until just combined (do not overmix).

5. Working quickly and using a soup spoon or tablespoon, uncover the slow cooker, scoop out heaping tablespoons of dumpling batter, and drop into the stew. Try to spread the dumplings out so they cover the whole surface. Replace the lid quickly. Cook on High for 30 to 40 minutes or until the dumplings have doubled in size and a toothpick inserted into the center of a dumpling comes out clean.

6. Meanwhile, shred or chop the chicken into bite-size pieces and set aside.

7. When the dumplings are done, gently stir the chicken and peas into the stew. Taste and season with salt and pepper as needed. Serve.

FREEZE FOR LATER:

1. Follow step 1 from above.

2. Let the veggies cool.

3. Season both sides of the chicken lightly with salt and pepper and place the chicken in a gallon-size freezer bag or container.

4. Add the broth, bay leaves, and cooled veggies. Seal and freeze. Combine the flour, baking powder, salt, sugar, and parsley in a quart-size freezer bag or container.

5. Seal and freeze alongside the stew.

PREPARE FROM FROZEN:

NOTE: You will need to have butter, milk, and frozen peas on hand to complete this meal.

1. Thaw.

2. Transfer the chicken-vegetable mixture to the slow cooker and follow steps 3 through 7. Using the bag of dry mix to make the dumplings in step 4.

INSTANT POT INSTRUCTIONS:

MAKE IT NOW:

1. For the stew: Set the 6-quart Instant Pot to “Sauté.” Place the butter in the pot. When the butter has melted, add the onion, celery, and carrots and cook, stirring, until they just begin to soften, 4 to 5 minutes, seasoning lightly with salt and pepper and stirring in the poultry seasoning and garlic during the last 30 to 60 seconds of cooking. Press “Cancel.” (Freezing instructions begin here.)

2. Season both sides of the chicken with salt and pepper. Add the chicken, broth, and bay leaves to the pot and stir to combine.

3. Lock and seal the lid. Cook at high pressure for 6 minutes, then quick release the pressure. (The chicken is done when it registers 165°F internally.) Transfer the chicken to a cutting board and set aside. Remove and discard the bay leaves.

4. For the dumplings: In a medium bowl, whisk together the flour, baking powder, salt, sugar, and parsley. In a small microwave-safe bowl, microwave the butter and milk together until warm, about 1 minute, then whisk to melt the butter and combine. Stir the wet mixture into the dry mixture until just combined (do not overmix).

5. Set the 6-quart Instant Pot to “Sauté” and bring the stew to a boil. Using a soup spoon or tablespoon, scoop out heaping tablespoons of dumpling batter, and drop into the stew. (Wet your hands to prevent sticking and use them to help slide the batter off the spoon and into the stew.) Try to spread the dumplings out so they cover the whole surface and aren’t on top of one another. Cover the Instant Pot loosely with the lid, leaving a crack. Cook for about 12 minutes, until the dumplings double in size and a toothpick inserted into the center of a dumpling comes out clean. Press “Cancel.”

6. Meanwhile, shred or chop the chicken into bite-size pieces and set aside.

7. When the dumplings are done, gently stir the chicken and peas into the stew. Taste and season with salt and pepper as needed. Serve.

FREEZE FOR LATER:

1. Follow step 1. Let the veggies cool. Season both sides of the chicken lightly with salt and pepper and place the chicken in a gallon-size freezer bag or round container (do not stack the chicken thighs in the bag/container; instead, place them side by side).

2. Add the broth, bay leaves, and cooled veggies.

3. Seal and freeze (if using a freezer bag, set it in a bowl or round container with a diameter similar to the Instant Pot so it will fit in the pot when frozen). Combine the flour, baking powder, salt, sugar, and parsley in a quart-size freezer bag or container.

4. Seal and freeze alongside the stew.

PREPARE FROM FROZEN:

NOTE: You will need to have butter, milk, and frozen peas on hand to complete this meal.

1. Set aside the dry dumpling mix. Set the Instant Pot to “Sauté.”

2. Transfer the frozen stew to the pot and cook for 5 minutes to release some liquid. Press “Cancel.” Follow step 3, but cook at high pressure for 15 to 20 minutes.

3. Follow steps 4 through 7, using the bag of dry mix to make the dumplings in step 4.

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15 of 26
Maple Candy Corn
Ingredients

INGREDIENTS:

  • 3 tablespoons Grapeseed Oil
  • ½ cup Popcorn Kernels
  • 1 ½ cups Coconut Shreds
  • 1 ½ cups Granulated Sugar
  • ⅔ cups Maple Syrup
  • ⅓ cup Brown Sugar
  • 3 tablespoons Butter
  • 1 ½ teaspoons Kosher Salt
  • 1 ½ teaspoons Baking Soda

Recipe by Dan Kohler, 1/2/2020

Yield: ~12 cups

DIRECTIONS:

1. Add oil and popcorn kernels to 8-quart stock pot. Cover with lid. Place over high heat.

2. Leave in place until you hear the first kernel pop. Then shake the pot over the heat while the remaining kernels pop. Popcorn is finished when you hear a 2-second gap of silence in between pops. Remove pot from heat, remove lid, pour popcorn into large mixing bowl.

3. Toss with coconut shreds and set aside.

4. In a heavy-bottomed saucepan, add granulated sugar, maple syrup, brown sugar, butter, and salt. Cook over medium-high heat for 10-15 minutes, without stirring (you can swirl the pan if sugar clumps aren’t melting at first). Sugar will reach a deep-caramel brown around the 10-15 minute mark. Working quickly, remove caramel from heat and whisk in baking soda. Caramel will foam up and bubble.

5. Pour bubbling, foamy caramel over popcorn in bowl, toss with oil-sprayed spatulas until all kernels are evenly coated in maple candy caramel. Pour onto baking sheets to cool in one even layer.

6. Allow popcorn to cool to room temperature before serving.

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16 of 26
Annessa RD - Hearty Tomato Soup
Ingredients

INGREDIENTS:

  • 2 large onions, diced
  • 2 lbs chicken sausage (love the kind with spinach & mozzarella), sliced into half-moons
  • 1 1/2 cup baby bella mushrooms, chopped
  • 3-4 cloves garlic 
  • 1/2 tbsp dried oregano 
  • 1/2 cup tomato paste
  • 3 (14 ounce) cans petite diced tomatoes (like the kind with basil, garlic & oregano, or fire-roasted) 
  • 4 cups unsalted chicken stock 
  • 1 teaspoon kosher salt 

FOR THE CHEESY TOPPING: 

  • 1 cup low-fat ricotta cheese 
  • 1/2 cup finely chopped Italian parsley
  • 1/2 teaspoon grated garlic 
  • 1/2 cup grated or shaved parmesan cheese
  • 1/4 teaspoon kosher salt

Annessa RD - Hearty Tomato Soup Recipe - Home & Family

DIRECTIONS

1. In a large pot sprayed with nonstick cooking spray, add chicken sausage, diced onions, and mushrooms. Sauté on medium for 5-10 minutes. Add grated garlic, stirring for 1 minute. Add oregano, tomato paste, diced tomatoes, chicken stock, and kosher salt.

2. Simmer for 20 minutes, stirring occasionally. Keep on low until ready to eat, and stir every once in a while. 

3. In a small bowl, mix the topping ingredients: ricotta, parsley, grated garlic, and parmesan cheese, and salt. The mixture will turn a pretty green. You can use less parsley if you'd like. 

4. When serving, scoop soup into bowls and add a dollop of ricotta-herb mixture. Add in more herbs if desired.

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17 of 26
Ronnie Woo - Gruyere & Sour Cream Scones
Ingredients

INGREDIENTS:

  • 1 1⁄4 cup of flour
  • 1⁄4 cup of parmesan cheese, grated
  • 1⁄2 cup shredded gruyere cheese (any type of shredded cheese will work) 2 tablespoons of sugar
  • 1⁄2 tablespoon of baking powder
  • 1⁄4 teaspoon of baking soda
  • 1⁄2 teaspoon of salt
  • 1 stick of butter, diced
  • 1 cup of sour cream
  • 1 egg, beaten flakey sea salt

Ronnie Woo - Gruyere and Sour Cream Scones - Home & Family

Makes 6 Biscuits

DIRECTIONS:

MAKE THE DOUGH

1. Preheat oven to 450 degrees f. In a large bowl, whisk together the flour, cheeses, sugar, baking powder, baking soda, and salt. Using the pastry cutter, cut the butter into the dry ingredients until the mixture resembles crumbly meal (with pea-sized chunks of butter). Using a large spoon, mix the sour cream into the mixture until soft dough forms.

2. Refrigerate the dough

3. Wrap the dough in plastic wrap and gently shape into a disk. Refrigerate the dough for at least 6 hours or overnight.

4. Cut and bake

5. Roll the dough out into a floured surface and flatten into a 1-inch thick disk. Cut the disk into 6 even pieces and transfer the biscuits to a parchment paper lined baking sheet. Brush each one with a little beaten egg and a sprinkle of flakey sea salt. Bake for 15-20 minutes, until golden brown on top. Serve with honey, butter, and jam, if desired!

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18 of 26
Gaby Dalkin - Chicken Chili Verde Soup
Ingredients

INGREDIENTS:

  • 2 pounds tomatillos husked and halved
  • 3 poblano peppers halved
  • 2 anaheim peppers halved
  • 1 jalapeño pepper halved
  • 1 yellow onion thinly sliced
  • 6 garlic cloves
  • 1 bunch cilantro stems removed
  • 1 lime juiced
  • 2 teaspoons ground cumin
  • Kosher salt and freshly ground black pepper
  • 1 cup chicken stock
  • 1 1/2 lbs chicken thighs boneless, skinless

Gaby Dalkin - Chicken Chili Verde Soup - Home & Family

DIRECTIONS

1. Place tomatillos cut side down, poblano peppers, anaheim peppers, jalapeños and unpeeled garlic cloves on a foil-lined large baking sheet. Place in the oven on broil for 10 minutes or until the tomatillos and peppers char.

2. Transfer the poblano and jalapeno peppers to a glass bowl and seal with plastic wrap to steam (leave the tomatillos and garlic on a baking sheet for now). After steaming for 10 minutes, remove skin and discard.

3. In a blender, combine the tomatillos and all their juices, peeled garlic cloves, assorted roasted and peeled peppers, cilantro, lime juice, cumin, salt, pepper and chicken stock. Blend the ingredients until they are well combined.

4. Season chicken thighs with 1 teaspoon kosher salt and 1 teaspoon of ground black pepper.

5. In a large heavy bottomed skillet or dutch oven, add 2 tablespoon olive oil and heat over medium high heat. Add the chicken and sear both sides until golden brown. Add the onions and sauté for a few minutes before adding the mixture from the blender. Bring the mixture to a boil, reduce heat to medium and cover and simmer for 20-30 minutes until the chicken is cooked through and shreds easily with a fork. Taste and adjust salt and pepper as needed.

6. Serve in a bowl with tortilla chips on the side and tons cilantro on top.

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19 of 26
Spiced Hot Chocolate & Melting Choco Spheres
Ingredients

SPICED HOT CHOCOLATE INGREDIENTS:

  • 4 ounces Dark Chocolate, chopped
  • ¼ cup Unsweetened Cocoa Powder
  • 4 cups Milk
  • 1 teaspoon Ground Cinnamon
  • ¼ teaspoon Ground Cardamom
  • Pinch Ground Clove
  • Pinch Ground Anise
  • ¼ teaspoon Sea Salt
  • ½ teaspoon Vanilla
  • ¼ cup Granulated Sugar (optional)

MELTING CHOCOLATE SPHERES:

  • 8 ounces Dark Chocolate
  • Silicone Shell tray
  • Chocolate Crunch pearls
  • Mini mini marshmallows
  • Gold Dust

Spiced Hot Chocolate - Home & Family

SPICED HOT CHOCOLATE INSTRUCTIONS:

Yield: Serves 4

1. In a saucepan, mix the chocolate, cocoa powder, cinnamon, cardamom, clove, anise, and 2 cups of the milk over low heat. Stir until completely melted.

2. Add the rest of the milk and salt. Stir until everything is hot.

3. Add sugar to taste, one tablespoon at a time.

4. Remove from heat and whisk in vanilla.

5. Pour into cups and serve.

MELTING CHOCO SPHERES INSTRUCTIONS:

Yield: 32 Spheres

1. Melt the chocolate over a double boiler or in the microwave in 20-second intervals, stirring until smooth.

2. Coat inside of silicone mould with lightly oiled paper towel.

3. Pour ½ tablespoon melted chocolate into each shell, then tilt sheet of shells to coat entire indentation. Pour out any excess chocolate.

4. Put sheets in freezer for 10-15 minutes to set.

5. Fill each half shell with crunch pearls and mini mini marshmallows

6. Take an empty half-shell and glue it to a full half-shell with extra melted chocolate

7. Set completed shells in freezer.

8. Dust completed shells with gold powder.

9. Put one shell in the bottom of a glass cup, pour hot chocolate on top, watch it melt. 
 

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20 of 26
Crispy Pan Pasta with Mushroom Ragout
Ingredients

MUSHROOM RAGOUT:

  • Olive Oil for cooking
  • ½ White Onion, sliced thinly
  • 1-pound Cremini Mushrooms, stems removed and sliced ~¼” thick
  • 2 Anchovy Fillets
  • 1 tablespoon Minced Fresh Tarragon
  • 1 tablespoon Kalamata Olive Spread
  • 1 Large Carrot, diced (~¾ cup)
  • 1 can Great Northern Beans
  • ¾ cup White Wine
  • 1-1½ cups Mushroom Broth
  • 1-2 tablespoons AP Flour (or any gluten free blend)
  • Salt and Pepper
  • Ricotta Salata, for garnish
  • Fresh Parsley, for garnish

CRISPY PASTA:

  • ½ pound Spaghetti
  • Olive Oil for frying

Yield: Serve 4-6

DIRECTIONS:

FOR THE RAGOUT

1. Heat a few tablespoons of olive oil in a saute pan over medium-high heat. Add onion, season with salt and pepper, then cook until softened and translucent. Remove from the pan and set aside.

2. Add more oil to the pan if necessary and increase the heat to high. Add mushrooms, season with salt and pepper, then cook until liquid is released and evaporated, 10-15 minutes, stirring often.

3. Lower the heat to medium and add anchovies, tarragon, olive spread, and carrots. Stir to combine, mashing the anchovy fillets until they disappear.

4. Add beans and reserved onions, stir to combine.

5. Sprinkle 1 tablespoon flour over the pan, stir to combine.

6. Add wine, stir and cook until the alcohol cooks off.

7. Add mushroom stock, stir to combine. Taste and season with salt and pepper.

8. If the sauce isn’t thick enough, sprinkle more flour on top and stir to combine.

9. Reserve sauce, keeping it warm, while you prepare the pasta.

FOR THE PASTA

1. Cook pasta according to package instructions, erring on the side of al dente instead of a softer pasta.

2. Remove pasta from cooking water, drain in mesh sieve.

3. Place hot pasta on dinner plate and let it set for at least 10 minutes. The pasta will become tacky/sticky and begin to congeal into a disc, that is precisely what you want.

4. Heat a few tablespoons of olive oil in a skillet over high heat.

5. Slide pasta disc into hot pan and fry for 6-8 minutes on the first side. Shake pan constantly until pasta begins to stick together, using a spatula to release and stuck bits as it fries.

6. Check the bottom of the pasta disc and when it’s toasted and golden flip it over to fry the second side. Cook the second side for 3-4 minutes.

7. Top pasta with ragout, letting the sauce sizzle in the pan.

8. Garnish with parsley and crumbles of ricotta salata, serve in skillet.

Recipe by Dan Kohler, 12/16/2019

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21 of 26
Damaris Phillips - Chicken & Cheese Fondue
Chicken & Cheese Fondue
Course:
Appetizer
Cuisine:
American
INGREDIENTS:
  • 4 ounces amber beer 
  • 4 ounces half-and-half
  • 8 ounces cream cheese
  • 1/2 teaspoon mustard powder
  • 1 teaspoon garlic powder
  • Salt and freshly ground black pepper 
  • 4 ounces extra-sharp Cheddar, shredded (about 2 1/2 cups) 
  • 3 ounces smoked gouda, shredded (about 2 cups) 
  • 1 1/2 cups rotisserie chicken, shredded
  • 1 bag Pretzel thins

DIRECTIONS:

  1. Combine the beer, half-and-half and cream cheese in a large saucepan over medium-low heat and cook, whisking, until the cream cheese is melted and well incorporated, about 5 minutes.
  2. Add the mustard powder and garlic powder to the saucepan. Season with salt and pepper and whisk to incorporate. 
  3. Stir in the Cheddar and smoked gouda and cook, stirring, over low heat until all the cheese is melted.
  4. Fold in the chicken and continue to cook for 3-5 minutes until the sauce is thick and ingredients combined.
  5. Serve 1/2 cup in individual bowls with Pretzels on the side. 

Get more recipes from Damaris Phillips >>

You may also like these recipes:

Orange Chocolate Icebox Pie >>

Dark Chocolate Punch Cups >>

Apple Cheddar Biscuits >>

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22 of 26
Melis Family Minestrone
Ingredients

INGREDIENTS:

  • 7 tablespoons extra-virgin olive oil, divided
  • 1 medium yellow or white onion, chopped (about 1 cup)
  • 2 medium carrots, peeled and chopped (about 2⁄3 cup)
  • 2 medium celery stalks, chopped (about ½ cup)
  • 2 teaspoons minced garlic
  • One 28-ounce can crushed tomatoes
  • 3 medium yellow potatoes, peeled and diced (about 1½ cups)
  • 1 ½ cups chopped fennel (bulbs, stalks, and fronds)
  • ¼ cup loosely packed fresh Italian flat-leaf parsley leaves, chopped
  • 2 tablespoons chopped fresh basil leaves
  • ½ cup dried and peeled fava beans, soaked overnight (or one 15-ounce can, drained)
  • ½ cup dried cranberry beans, soaked overnight (or one 15-ounce can, drained)
  • 1⁄3 cup dried chickpeas, soaked overnight (or ½ 15-ounce can, drained)
  • 6 to 8 cups water
  • 2⁄3 cup Sardinian Fregula, Israeli couscous, or acini di pepe pasta
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper

Fennel and Bean Minestrone - Home & Family

Total Cook Time: 8 hours if using dried beans; 30 minutes if using canned beans.

MAKES 8 SERVINGS

INSTRUCTIONS:

1. Warm 3 tablespoons of olive oil in a large soup pot or Dutch oven set over medium-high heat.

2. Add the onion, carrots, and celery; cook, stirring often, until soft but not browned, about 5 minutes. Add the garlic and cook until fragrant, about 20 seconds.

3. Stir in the tomatoes, potatoes, fennel, parsley, and basil, as well as the drained beans and chickpeas. Add enough water (about 6 to 8 cups) so that everything is submerged by 1 inch.

4. Raise the heat to high and bring pot to a full boil. Reduce the heat to low and simmer slowly, uncovered, until the beans are tender, adding more water as necessary, about 1 ½ hours. If using canned beans, simmer for only 10 minutes.

5. Stir in the pasta, salt, and pepper. Add up to 2 cups of water if the soup seems too dry. Continue simmering, uncovered, until the pasta is tender, about 10 minutes.

6. Pour 1 tablespoon of olive oil into bowl before serving.

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23 of 26
Catherine McCord - 3 Detox Smoothies
Catherine McCord - 3 Detox Smoothies
Course:
Breakfast, Lunch
Cuisine:
Healthy
Ingredients

CRAZY HEALTHY INGREDIENTS:

  • ½ fresh or frozen banana, peeled
  • 1 small carrot, peeled and chopped (about ¼ cup/32 g)
  • ¼ beet, peeled
  • 2 fresh kale leaves, thick stems removed, chopped
  • 1 cup frozen fruit (anything you love) 1 dried date, pitted
  • 1 teaspoon hemp seeds
  • 1 teaspoon chia seeds
  • 1 teaspoon bee pollen 4 raw walnut halves
  • ¾ cup (180 ml) milk of choice, coconut water, or water

SUPER GREENS INGREDIENTS:

  • 2 fresh kale leaves, thick stems removed, chopped
  • ¼ cup (25 g) chopped celery
  • ½ Persian cucumber, unpeeled and chopped or ¼ English cucumber, peeled and chopped
  • ¼ cup (40 g) frozen pineapple chunks
  • ¼ lemon (with peel and pith), seeds removed
  • ½ Gala, Fuji, or other sweet apple, cored, seeded, and cut into chunks*
  • 1-inch (2.5-cm) piece fresh ginger, peeled 2 sprigs fresh mint leaves
  • ½ cup (120 ml) coconut water, water, or herbal tea

DETOX INGREDIENTS:

  • ½ fresh or frozen banana, peeled
  • ½ cup (80 g) fresh or frozen pineapple chunks
  • ½ Gala, Fuji, or other sweet apple, cored, seeded, and cut into chunks*
  • 1 cup (30 g) fresh spinach
  • ¾ cup (180 ml) water or coconut water

3 Detox Smoothies - Home & Family

CRAZY HEALTHY DIRECTIONS:

  • Combine all the ingredients in a blender and blend until smooth.

OPTIONAL SUPER BOOSTS:

  • Collagen Peptides
  • Protein Powder
  • Flax Seeds
  • Reishi
  • Ashwagandha
  • Golden Berries

SUPER GREENS DIRECTIONS:

  • Combine all the ingredients in a blender and blend until smooth. *If you don’t have a high-powered blender, peel the apple.

OPTIONAL SUPER BOOSTS:

  • Collagen Peptides
  • Probiotic Powder
  • Pink Himalayan Salt
  • Golden Berries

DETOX INGREDIENTS DIRECTIONS:

  • Combine all the ingredients in a blender and blend until smooth. *If you don’t have a high-powered blender, peel the apple.

OPTIONAL SUPER BOOSTS:

  • Bee Pollen
  • Chia Seeds
  • Hemp Seeds
  • Flax Seeds
  • Maca Powder
  • Vanilla or Plain Protein Powder
  • Collagen Peptides
  • Mct Oil
  • Spirulina
  • Chlorella
  • Reishi
  • Ashwagandha
  • Probiotic Powder

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More Smoothie Recipes >>

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24 of 26
Mezzi Rigatoni with Spicy Sausage Ragu
Ingredients

Ingredients

  • 8 oz of Mezzi Rigatoni
  • 3 oz of Extra Virgin Olive Oil
  • 1 large clove of Garlic, Smashed
  • ½ Spanish Onion, Sliced Thin
  • 2 Large Pinch of Kosher Salt
  • 1 Large Pinch of Black Pepper
  • 1 Large Pinch of Crushed Red Pepper
  • 1 Large Pinch of Rosemary, Chopped
  • 1 Cup of Red Wine
  • 2 Cups Italian Fennel Sausage, Cooked, Crumbled
  • 16 oz Canned San Marzano Tomatoes, Hand Crushed
  • 2 large pinches of Chopped Parsley
  • ½ Cup of Grated Grana Padano or Parmigiano

Mezzi Rigatoni with Spicy Sausage Ragu - Home & Family

Directions

1. Bring a large pot of Salted Water to a boil

2. In a Large sauté pan, add Oil and place over high heat

3. Add Garlic and Cook for 1 min.

4. Drop Pasta into Water, Cook for Approx 8.5 min or follow box directions for al dente

5. Add Onions to the Garlic and Cook for Approx 1-2 min or until onion soften

6. Remove Garlic Clove (optional) and discard

7. Add Salt, Pepper, Red Pepper, Rosemary

8. Stir

9. Add Red Wine and cook for 1-2 Min. or until Red Wine is reduced by ¾

10. Add Sausage

11. Add Tomato and stir together

12. Allow to cook for approx 4 min.

13. Taste for Seasoning and Reove from heat.

14. Check Pasta for doneness.

15. Drain Pasta and Add to Psta Sauce Pan.

16. Cook together for approx 20-30 seconds

17. Add Parsley and Cheese

18. Toss together

19. Serve

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25 of 26
Dijon & Thyme Beef Tenderloin
Ingredients

Ingredients

  • 5-7 lb beef tenderloin
  • 3 T softened butter
  • 1 T Dijon
  • 1 T chopped fresh thyme
  • Kosher salt and black pepper

Haylie Duff’s Dijon & Thyme Beef Tenderloin - Home & Family

Directions:

1. Preheat oven to 500 degrees

2. Mix butter and Dijon and slather across both sides on beef. Sprinkle thyme across meat and sprinkle salt and pepper across both sides of beef.

3. Bake for 25 minutes. Remove from oven and cover with foil. Let rest for 15 minutes.

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26 of 26
Chef Stuart O'Keeffe's Beef And Sweet Potato Pie With Cornbread Crust
Ingredients

Ingredients:

  • 1 tablespoon Canola oil (or any high temperature oil)
  • 1 lb. ground beef, 90/10
  • 1 large onion, diced
  • 2 medium carrots, diced
  • 2 celery sticks, diced
  • 1 large sweet potato, peeled and cut into ½ inch dice
  • 2 tablespoons tomato paste
  • 1 tablespoon old bay seasoning
  • 1 can whole San Marzano tomato
  • 3 thyme sprigs
  • 1 bay leaf
  • 1 package cornbread mix (plus ingredients to make it)
  • 1 tablespoon chopped parsley

Recipe:

  1. Preheat oven to 400°F. Heat oil in a large cast iron skillet (preferred) or any other oven safe saucepan or Dutch oven.
  2. Cook beef over a medium high heat until browned and cooked through. Remove and set aside. Add onion, carrots, celery and potatoes and cook for about 5 minutes. Stir in tomato paste and seasoning, add back in the beef
  3. Crush tomatoes in a bowl and add to the skillet along with the thyme, bay leaf and 1 cup of water. Stir, let simmer for 8-10 minutes to thicken. Meanwhile let’s make the cornbread batter. Follow package instructions.
  4. Pour cornbread mix on top leaving about 1 inch from the edge of the pan.
  5. Bake until golden brown and a toothpick comes out clean. About 15 minutes. Let cool before serving. Sprinkle with parsley.