Wild Rice and Mushroom Pilaf with Thyme and Parmesan
Wild Rice and Mushroom Pilaf with Thyme and Parmesan Grains & Legumes This hearty pilaf is a perfect side dish for any meal. The combination of wild rice and mushrooms gives it a rich, nutty flavor, while thyme and Parmesan add an extra layer of depth and umami. Ingredients 1 cup wild rice 2 cups water 1/2 tsp salt 2 tbsp butter 1 onion, chopped 8 oz mushrooms, sliced 2 cloves garlic, minced 1 tsp dried thyme 1/2 tsp black pepper 1/2 cup grated Parmesan cheese Instructions Rinse the wild rice under cold water, then add it to a medium saucepan with 2 cups of water and 1/2 tsp salt. Bring to a boil, then reduce the heat to low and simmer, covered, for 45-50 minutes, or until the rice is tender and most of the liquid has been absorbed. While the rice is cooking, melt the butter in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes, until softened. Add the sliced mushrooms to the skillet and continue to sauté for 5-7 minutes, until they release their moisture and begin to brown. Add the minced garlic, dried thyme, and black pepper to the skillet and sauté for another minute, until fragrant. Once the rice is cooked, add it to the skillet with the mushroom mixture and stir well to combine. Add the grated Parmesan cheese to the skillet and stir again until the cheese is melted and well distributed. Serve the pilaf hot, garnished with additional Parmesan cheese and fresh thyme if desired. This wild rice and mushroom pilaf is a perfect side dish for any meal. The nutty flavor of the rice and mushrooms pairs perfectly with thyme and Parmesan for a rich and satisfying dish. MORE TO DISCOVER Cucumber and Mint Lemonade. 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Vegan Sweet Potato and Black Bean Chili with Cashew Sour Cream
Vegan Sweet Potato and Black Bean Chili with Cashew Sour Cream Vegan This hearty vegan chili is loaded with sweet potatoes, black beans, and a blend of warming spices. Top it off with a dollop of creamy cashew sour cream for a delicious and satisfying meal. Ingredients 2 tbsp olive oil 1 large onion, chopped 3 cloves garlic, minced 2 medium sweet potatoes, peeled and diced 2 tbsp chili powder 1 tsp ground cumin 1 tsp smoked paprika 1/2 tsp salt 1 can (14.5 oz) diced tomatoes 2 cans (15 oz each) black beans, drained and rinsed 2 cups vegetable broth 1/4 cup chopped fresh cilantro 1 lime, juiced Cashew Sour Cream: 1 cup raw cashews, soaked for 2-4 hours or overnight 1/4 cup water 1 tbsp apple cider vinegar 1 tbsp lemon juice 1/4 tsp salt Instructions Heat the olive oil in a large pot over medium-high heat. Add the onion and garlic and sauté for 2-3 minutes, until the onion is translucent. Add the sweet potatoes, chili powder, cumin, smoked paprika, and salt to the pot. Stir well to coat the sweet potatoes with the spices. Add the diced tomatoes, black beans, and vegetable broth to the pot. Bring to a boil, then reduce the heat to low and simmer for 20-25 minutes, until the sweet potatoes are tender. While the chili is simmering, prepare the cashew sour cream. Drain the soaked cashews and add them to a blender or food processor along with the water, apple cider vinegar, lemon juice, and salt. Blend until smooth and creamy, adding more water as needed to achieve a sour cream-like consistency. Once the sweet potatoes are tender, remove the pot from the heat and stir in the chopped cilantro and lime juice. Serve the chili hot, topped with a dollop of cashew sour cream. This hearty vegan chili is loaded with sweet potatoes, black beans, and a blend of warming spices. Top it off with a dollop of creamy cashew sour cream for a delicious and satisfying meal. 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Slow Cooker Beef Chili with Beans and Cornbread
Slow Cooker Beef Chili with Beans and Cornbread Soups & Stews This slow cooker beef chili is the perfect comfort food for chilly nights. It’s loaded with ground beef, beans, and vegetables, and seasoned with a blend of warm spices. Serve it with homemade cornbread for a satisfying and filling meal. Ingredients 1 lb ground beef 1 onion, diced 2 garlic cloves, minced 1 red bell pepper, diced 1 jalapeno pepper, seeded and diced 1 can (14.5 oz) diced tomatoes 1 can (15 oz) kidney beans, drained and rinsed 1 can (15 oz) black beans, drained and rinsed 1 cup frozen corn 1 tbsp chili powder 1 tsp cumin 1/2 tsp paprika Salt and pepper, to taste 2 cups beef broth Cornbread, for serving Instructions In a large skillet, brown the ground beef over medium-high heat. Drain any excess fat. Add the diced onion, minced garlic, diced red bell pepper, and diced jalapeno pepper to the skillet. Cook until the vegetables are tender, about 5 minutes. Transfer the beef and vegetable mixture to a slow cooker. Add the diced tomatoes, kidney beans, black beans, frozen corn, chili powder, cumin, paprika, salt, and pepper to the slow cooker. Pour in the beef broth and stir everything together. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. To make the cornbread, preheat the oven to 375°F. In a mixing bowl, whisk together 1 cup of cornmeal, 1 cup of flour, 1/4 cup of sugar, 1 tbsp of baking powder, and 1 tsp of salt. In a separate bowl, whisk together 1 cup of milk, 1/3 cup of vegetable oil, and 1 egg. Add the wet ingredients to the dry ingredients and stir until just combined. Pour the batter into a greased 9×9 inch baking dish and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Serve the chili hot with a side of cornbread. This slow cooker beef chili is the perfect comfort food for chilly nights. It’s loaded with ground beef, beans, and vegetables, and seasoned with a blend of warm spices. Serve it with homemade cornbread for a satisfying and filling meal. 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Breakfast Burrito with Scrambled Eggs and Chorizo
Breakfast Burrito with Scrambled Eggs and Chorizo Breakfast & Brunch This hearty breakfast burrito is filled with scrambled eggs, spicy chorizo, and flavorful toppings like avocado, cheese, and salsa. It’s perfect for a quick breakfast on the go or a leisurely brunch at home. Ingredients 4 large eggs 1/4 lb chorizo sausage, casing removed 1/2 cup shredded cheddar cheese 1 avocado, sliced 1/4 cup salsa 4 large flour tortillas Salt and pepper, to taste Olive oil Instructions In a medium bowl, whisk together the eggs with a pinch of salt and pepper. Heat a nonstick skillet over medium-high heat. Add a drizzle of olive oil and the chorizo to the skillet, breaking it up into small pieces with a spatula. Cook the chorizo for 5-7 minutes, or until browned and crispy. Reduce the heat to medium and add the whisked eggs to the skillet. Use a spatula to gently scramble the eggs and chorizo together. Once the eggs are cooked through, sprinkle the shredded cheddar cheese on top of the eggs and let it melt. Warm the tortillas in the microwave or on a griddle. To assemble the burritos, place a scoop of the egg and chorizo mixture on each tortilla, followed by sliced avocado and a spoonful of salsa. Roll up the tortillas, tucking in the sides to create a burrito shape. Serve immediately, or wrap in foil and keep warm in a low oven until ready to serve. This hearty breakfast burrito is filled with scrambled eggs, spicy chorizo, and flavorful toppings like avocado, cheese, and salsa. It’s perfect for a quick breakfast on the go or a leisurely brunch at home. 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Easy Tuna Salad with Celery and Onion
Easy Tuna Salad with Celery and Onion Salads This easy tuna salad is a quick and tasty lunch or dinner option that’s perfect for meal prep. It’s made with canned tuna, crunchy celery, and flavorful red onion, and dressed with a simple mixture of mayo and lemon juice. Serve it on top of greens, as a sandwich, or with crackers for a satisfying and protein-packed meal. Ingredients 2 cans of tuna, drained 2 celery stalks, diced 1/4 cup red onion, diced 1/4 cup mayonnaise 1 tbsp lemon juice Salt and pepper, to taste Fresh parsley, chopped, for garnish Instructions In a medium bowl, combine the drained tuna, diced celery, and diced red onion. In a small bowl, whisk together the mayonnaise and lemon juice until smooth. Pour the dressing over the tuna mixture and stir to combine. Season the tuna salad with salt and pepper, to taste. Serve immediately, garnished with fresh parsley, or store in an airtight container in the fridge for up to 3 days. This easy tuna salad is a quick and tasty lunch or dinner option that’s perfect for meal prep. It’s made with canned tuna, crunchy celery, and flavorful red onion, and dressed with a simple mixture of mayo and lemon juice. Serve it on top of greens, as a sandwich, or with crackers for a satisfying and protein-packed meal. MORE TO DISCOVER Cauliflower Fried Rice with Peas and Carrots Spicy Thai Coconut Chicken Soup Easy Tuna Salad with Celery and Onion Grilled Salmon with Mango Salsa One-Pot Lemon Garlic Shrimp Pasta with Arugula Homemade Hummus with Pita Chips and Veggies BBQ Chicken Pizza with Red Onions and Cilantro Parmesan Crusted Chicken Tenders Italian Osso Buco with Gremolata and Creamy Polenta Creamy Cauliflower Soup with Crispy Prosciutto Sauteed Spinach with Garlic and Lemon Japanese Chicken Teriyaki with Sticky Rice and Vegetables Sweet and Spicy Sriracha Popcorn Beef Bourguignon with Red Wine, Mushrooms, and Bacon Cucumber and Mint Lemonade. 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Seafood Chowder with Shrimp, Clams, and Cod
Seafood Chowder with Shrimp, Clams, and Cod Soups & Stews This creamy seafood chowder is loaded with shrimp, clams, and cod, making it a flavorful and filling meal. It’s made with a base of potatoes, onions, and celery, and is finished off with heavy cream and fresh herbs. This comforting dish is perfect for a cozy night in. Ingredients 2 tbsp unsalted butter 1 large onion, diced 2 celery stalks, diced 3 garlic cloves, minced 1/4 cup all-purpose flour 4 cups chicken or vegetable broth 2 cups diced potatoes 1 tsp dried thyme 1 tsp dried oregano 1 bay leaf 1/2 lb cod fillet, cut into bite-sized pieces 1/2 lb shrimp, peeled and deveined 1/2 lb littleneck clams, cleaned and scrubbed 1 cup heavy cream Salt and pepper, to taste Fresh parsley, chopped, for garnish Instructions In a large Dutch oven or stockpot, melt the butter over medium heat. Add the diced onion, celery, and garlic to the pot. Cook for 5-7 minutes, or until the vegetables are tender and fragrant. Sprinkle the flour over the vegetables and stir to combine. Cook for 2-3 minutes, stirring constantly, to create a roux. Slowly pour in the chicken or vegetable broth, whisking constantly to prevent lumps from forming. Add the diced potatoes, dried thyme, dried oregano, and bay leaf to the pot. Bring to a boil, then reduce the heat and let simmer for 10-15 minutes, or until the potatoes are tender. Add the cod, shrimp, and clams to the pot. Let simmer for an additional 5-7 minutes, or until the seafood is cooked through. Stir in the heavy cream and season the chowder with salt and pepper, to taste. Remove the bay leaf from the pot. Serve hot, garnished with fresh parsley. This creamy seafood chowder is loaded with shrimp, clams, and cod, making it a flavorful and filling meal. It’s made with a base of potatoes, onions, and celery, and is finished off with heavy cream and fresh herbs. This comforting dish is perfect for a cozy night in. 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Whole Wheat Banana Nut Muffins with Honey and Oats
Whole Wheat Banana Nut Muffins with Honey and Oats Breakfast & Brunch These whole wheat banana nut muffins are a healthy and delicious way to start your day. Made with ripe bananas, whole wheat flour, honey, and oats, they are the perfect combination of sweet and nutty. They are easy to make and perfect for a grab-and-go breakfast or snack. Ingredients 2 cups whole wheat flour 1/2 cup old-fashioned oats 2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1/2 cup honey 1/4 cup vegetable oil 2 ripe bananas, mashed 2 eggs 1/2 cup chopped walnuts 1 tsp vanilla extract Instructions Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners. In a large bowl, whisk together the whole wheat flour, oats, baking powder, baking soda, and salt. In a separate bowl, mix together the honey, vegetable oil, mashed bananas, eggs, chopped walnuts, and vanilla extract. Add the wet ingredients to the dry ingredients and mix until just combined. Scoop the batter into the muffin tin, filling each cup about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely. These whole wheat banana nut muffins are a healthy and delicious way to start your day. Made with ripe bananas, whole wheat flour, honey, and oats, they are the perfect combination of sweet and nutty. They are easy to make and perfect for a grab-and-go breakfast or snack. 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Classic French Onion Soup with Gruyere Cheese and Crusty Bread
Classic French Onion Soup with Gruyere Cheese and Crusty Bread Soups & Stews This classic French soup is a rich and flavorful dish that features caramelized onions in a savory beef broth, topped with a layer of melted Gruyere cheese and served with a slice of crusty bread. It’s the perfect comfort food for a chilly day. Ingredients 6 large yellow onions, thinly sliced 4 tbsp unsalted butter 2 tbsp olive oil 2 garlic cloves, minced 1 tsp dried thyme 1/2 cup dry white wine 8 cups beef broth 1 bay leaf Salt and pepper, to taste 8 slices of crusty French bread 2 cups shredded Gruyere cheese Instructions In a large Dutch oven or stockpot, melt the butter and olive oil over medium heat. Add the sliced onions, garlic, and thyme to the pot. Cook for 30-40 minutes, stirring occasionally, until the onions are caramelized and golden brown. Pour in the white wine and cook for an additional 5 minutes, or until the wine has evaporated. Add the beef broth and bay leaf to the pot. Bring to a boil, then reduce the heat and let simmer for 30-40 minutes, or until the flavors have melded together. Season the soup with salt and pepper, to taste. Preheat the oven to 350°F (177°C). Place the slices of bread on a baking sheet and toast in the oven for 5-7 minutes, or until lightly golden brown. Remove the bay leaf from the soup. Ladle the soup into oven-safe bowls. Place a slice of toasted bread on top of each bowl and sprinkle with shredded Gruyere cheese. Place the bowls on a baking sheet and broil in the oven for 2-3 minutes, or until the cheese is melted and bubbly. Serve hot, garnished with additional fresh thyme if desired. This classic French soup is a rich and flavorful dish that features caramelized onions in a savory beef broth, topped with a layer of melted Gruyere cheese and served with a slice of crusty bread. It’s the perfect comfort food for a chilly day. 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Butternut Squash and Sage Risotto
Creamy Butternut Squash Soup with Apple and Sage
Creamy Butternut Squash Soup with Apple and Sage Soups & Stews This creamy soup combines the sweet and nutty flavor of butternut squash with the tangy sweetness of apples and the earthy taste of fresh sage. It’s easy to make and perfect for a cozy fall or winter meal. Ingredients 1 large butternut squash, peeled and cubed 2 apples, peeled, cored, and chopped 1 large onion, chopped 4 cups chicken or vegetable broth 1 cup heavy cream 1/4 cup fresh sage, chopped 2 tbsp butter Salt and pepper, to taste Instructions In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and sauté for 3-4 minutes, or until the onion is soft and translucent. Add the cubed butternut squash, chopped apples, and chicken or vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the squash and apples are tender. Using an immersion blender or transferring to a blender in batches, puree the soup until smooth and creamy. Stir in the heavy cream and chopped sage. Season with salt and pepper, to taste. Simmer the soup for an additional 5-10 minutes to allow the flavors to meld together. Serve hot, garnished with additional fresh sage if desired. This creamy soup combines the sweet and nutty flavor of butternut squash with the tangy sweetness of apples and the earthy taste of fresh sage. It’s easy to make and perfect for a cozy fall or winter meal. 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BBQ Chicken Pizza with Red Onions and Cilantro
BBQ Chicken Pizza with Red Onions and Cilantro Poultry Dishes This delicious pizza features tender chicken breast pieces, tangy barbecue sauce, and the bold flavors of red onion and cilantro. It’s easy to make at home and perfect for a casual weeknight dinner or a fun weekend meal with family or friends. Ingredients 1 lb pizza dough 1/2 cup barbecue sauce 2 cups cooked chicken breast, shredded or diced 1/2 red onion, thinly sliced 2 cups shredded mozzarella cheese 1/4 cup chopped fresh cilantro Salt and pepper, to taste Cornmeal or flour, for dusting Instructions Preheat the oven to 425°F (218°C). Roll out the pizza dough on a floured surface to your desired size and thickness. Transfer the dough to a baking sheet or pizza stone that has been lightly dusted with cornmeal or flour. Spread the barbecue sauce evenly over the pizza dough, leaving about 1/2 inch around the edges. Sprinkle the cooked chicken evenly over the barbecue sauce. Top with the sliced red onion and shredded mozzarella cheese. Season with salt and pepper, to taste. Bake the pizza for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly. Remove the pizza from the oven and sprinkle with chopped cilantro. Slice and serve hot. This delicious pizza features tender chicken breast pieces, tangy barbecue sauce, and the bold flavors of red onion and cilantro. It’s easy to make at home and perfect for a casual weeknight dinner or a fun weekend meal with family or friends. 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