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Winterfest 2020 - Recipes

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Polar Bear and Penguin Cookies
Ingredients

INGREDIENTS:

  • 2 ½ cups Melted White Chocolate
  • 1 cup Melted Dark Chocolate
  • 24 Chocolate Cream Sandwich Cookies
  • 8 for Penguin
  • 16 for Polar Bear
  • 16 Mini Chocolate Cream Sandwich Cookies
  • 8 Brown Mini M&Ms
  • 32 Candy Eyes
  • Orange frosting for piping beaks

Polar Bear and Penguin Cookies - Home & Family

Yield: 8 polar bear cookies and 8 penguin cookies

DIRECTIONS:

POLAR BEAR COOKIE

1. Twist open 16 regular cookies and all mini cookies so that frosting is on one side and there’s one empty chocolate cookie for every pair. Separate the cookies into two piles, frosted and unfrosted.

2. Place one frosted half in front of you. Take two mini unfrosted halves and place them on the top edge of the frosted regular-sized cookie so that they’re peeking out like ears. Place another frosted regular cookie on top, sandwiching the “ears” in between the fillings.

3. Use one frosted side of the mini cookie and place it in the center of the top cookie, frosting side down, to make the “snout.”

4. Dip entire cookie creature in white chocolate and let it cool on wax paper in the fridge, about 15 minutes.

5. Use a toothpick to apply a dot of melted chocolate to “glue” the candy eyes and mini M&M nose in place.

PENGUIN COOKIE

1. Dip one whole sandwich cookie in melted white chocolate. Tap to remove excess chocolate, then place on wax paper on baking sheet and chill in the fridge until chocolate is set, about 15 minutes.

2. Remove chilled cookies from fridge and dip one third of each cookie in melted dark chocolate. Tap to remove excess chocolate, then place on wax paper on baking sheet and chill in the fridge until chocolate is set, 5-10 minutes.

3. Remove chilled cookies from fridge. Turn the cookies and dip the other ⅓ in dark chocolate so the thirds overlap and leave a triangle of white chocolate peeking through at the bottom. Refrigerate to set again.

4. Use a toothpick to apply a dot of melted chocolate to “glue” the candy eyes.

5. Pipe a beak with orange frosting.

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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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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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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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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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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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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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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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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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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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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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12 of 16
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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Catherine McCord - 3 Detox Smoothies
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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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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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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16 of 16
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.