Pan-Seared Scallops with Lemon Butter Sauce
Pan-Seared Scallops with Lemon Butter Sauce Seafood Dishes These succulent pan-seared scallops with a tangy lemon butter sauce are a luxurious seafood treat that is sure to impress your dinner guests. The buttery richness of the scallops perfectly complements the bright acidity of the lemon sauce, creating a flavor sensation that is simply divine. Ingredients 12 large sea scallops, cleaned and patted dry 1/4 teaspoon sea salt 1/4 teaspoon freshly ground black pepper 2 tablespoons unsalted butter 1 tablespoon extra-virgin olive oil 2 garlic cloves, minced 1/2 cup dry white wine 1/4 cup freshly squeezed lemon juice 2 tablespoons cold unsalted butter, cut into small pieces 1 tablespoon chopped fresh parsley, for garnish Instructions Season the scallops with salt and pepper on both sides. Heat the butter and olive oil in a large skillet over high heat until hot but not smoking. Add the scallops to the skillet and cook until golden brown on one side, about 2 minutes. Flip the scallops and cook until golden brown on the other side, about 2 minutes more. Remove the scallops from the skillet and set aside. Add the garlic to the skillet and cook for 30 seconds, or until fragrant. Pour in the white wine and lemon juice, scraping the bottom of the skillet with a wooden spoon to release any browned bits. Bring the sauce to a boil and cook for 2-3 minutes, or until the sauce has thickened slightly. Reduce the heat to low and whisk in the cold butter, one piece at a time, until the sauce is smooth and glossy. Return the scallops to the skillet and toss to coat them with the sauce. Transfer the scallops and sauce to a serving platter, garnish with chopped parsley, and serve immediately. Indulge in a restaurant-quality meal with these perfectly seared scallops bathed in a tangy lemon butter sauce. Simply elegant and delicious! MORE TO DISCOVER Korean-style Beef Bulgogi Authentic Chicken Fajitas with Homemade Seasoning Sweet and Spicy Sriracha Popcorn Homemade Strawberry Sorbet with Fresh Berries Vegan Pad Thai with Tofu and Vegetables Mushroom Risotto with Parmesan and Truffle Oil Spicy Thai Coconut Chicken Soup Grilled Mahi-Mahi with Mango Salsa Classic Pork Schnitzel with Lemon and Capers Crispy Hash Brown and Veggie Breakfast Skillet with Poached Eggs Roasted Beet and Goat Cheese Salad with Candied Walnuts Pad Thai with Shrimp and Tofu Beef and Broccoli Stir-Fry with Jasmine Rice Homemade Hummus with Pita Chips and Veggies Spicy Grilled Shrimp Skewers with Mango Salsa Moroccan-style Chicken Tagine with Olives and Preserved Lemon Grilled Chicken Caesar Salad with Homemade Dressing Sauteed Spinach with Garlic and Lemon Grilled Salmon with Mango Salsa Chocolate Peanut Butter Swirl Bars Chicken Bruschetta Grilled Lamb Chops with Mint Chimichurri Sauce Roasted Rack of Lamb with Rosemary and Garlic Beef Bourguignon with Red Wine, Mushrooms, and Bacon Classic Meatloaf with Homemade Ketchup Glaze Creamy Cauliflower Soup with Crispy Prosciutto Creamy Artichoke and Roasted Red Pepper Dip Beef and Broccoli Stir-Fry with Garlic Ginger Sauce Slow-Cooked Beef Ragu with Polenta Pan-Seared Scallops with Lemon Butter Sauce Spicy and Smoky Chipotle Black Bean Soup Homemade Spinach and Ricotta Ravioli with Tomato Sauce Vegetarian Lasagna with Spinach and Ricotta Fresh Strawberry Shortcake with Homemade Biscuits Buffalo Chicken Macaroni and Cheese Delectable Stuffed Mushroom Caps Tangy Honey Mustard Sauce with Dijon and Apple Cider Vinegar Classic French Onion Soup with Gruyere Croutons
Homemade Spinach and Ricotta Ravioli with Tomato Sauce
Homemade Spinach and Ricotta Ravioli with Tomato Sauce Pasta & Noodles This delicious homemade ravioli recipe is filled with a creamy spinach and ricotta mixture, and topped with a simple and flavorful tomato sauce. Perfect for a special occasion or a cozy night in. Ingredients For the pasta dough: 2 cups all-purpose flour 3 large eggs 1/2 tsp salt 2 tbsp water For the filling: 1 cup ricotta cheese 1 cup cooked spinach, drained and chopped 1/2 cup grated Parmesan cheese 1/4 tsp salt 1/8 tsp black pepper For the tomato sauce: 2 tbsp olive oil 2 cloves garlic, minced 1 can (28 oz) crushed tomatoes 1 tsp dried basil 1/2 tsp salt 1/4 tsp black pepper Instructions Make the pasta dough: In a large bowl, whisk together the flour and salt. Add the eggs and water, and mix until a dough forms. Knead the dough on a floured surface for 5-7 minutes, until smooth and elastic. Cover with plastic wrap and let rest for 30 minutes. Make the filling: In a medium bowl, mix together the ricotta cheese, spinach, Parmesan cheese, salt, and black pepper. Assemble the ravioli: Roll out the pasta dough on a floured surface until it’s thin enough to see through. Cut the dough into rectangles about 2 inches wide and 4 inches long. Place a small spoonful of filling in the center of half of the rectangles, leaving about 1/2 inch of space around the edges. Place the remaining rectangles of dough on top, and press the edges together to seal. Use a fluted ravioli cutter or a knife to cut the ravioli into shape. Cook the ravioli: Bring a large pot of salted water to a boil. Add the ravioli and cook for 2-3 minutes, until they float to the surface. Remove with a slotted spoon and place on a plate. Make the tomato sauce: In a medium saucepan, heat the olive oil over medium heat. Add the garlic and cook for 1-2 minutes, until fragrant. Add the crushed tomatoes, basil, salt, and black pepper, and simmer for 10-15 minutes. Serve the ravioli: Spoon the tomato sauce over the cooked ravioli and serve immediately. Enjoy! Indulge in the creamy and delicious homemade Spinach and Ricotta Ravioli, topped with a simple and flavorful Tomato Sauce. MORE TO DISCOVER Creamy Cauliflower Soup with Crispy Prosciutto Fresh Strawberry Shortcake with Homemade Biscuits Chocolate Peanut Butter Swirl Bars Grilled Lamb Chops with Mint Chimichurri Sauce Delectable Stuffed Mushroom Caps Beef Bourguignon with Red Wine, Mushrooms, and Bacon Buffalo Chicken Macaroni and Cheese Vegan Pad Thai with Tofu and Vegetables Slow-Cooked Beef Ragu with Polenta Chicken Bruschetta Classic Meatloaf with Homemade Ketchup Glaze Homemade Spinach and Ricotta Ravioli with Tomato Sauce Spicy and Smoky Chipotle Black Bean Soup Creamy Artichoke and Roasted Red Pepper Dip Roasted Beet and Goat Cheese Salad with Candied Walnuts Tangy Honey Mustard Sauce with Dijon and Apple Cider Vinegar Spicy Grilled Shrimp Skewers with Mango Salsa Grilled Salmon with Mango Salsa Vegetarian Lasagna with Spinach and Ricotta Pad Thai with Shrimp and Tofu Beef and Broccoli Stir-Fry with Garlic Ginger Sauce Beef and Broccoli Stir-Fry with Jasmine Rice Classic French Onion Soup with Gruyere Croutons Homemade Strawberry Sorbet with Fresh Berries Moroccan-style Chicken Tagine with Olives and Preserved Lemon Grilled Chicken Caesar Salad with Homemade Dressing Authentic Chicken Fajitas with Homemade Seasoning Roasted Rack of Lamb with Rosemary and Garlic Korean-style Beef Bulgogi Sweet and Spicy Sriracha Popcorn Crispy Hash Brown and Veggie Breakfast Skillet with Poached Eggs Mushroom Risotto with Parmesan and Truffle Oil Spicy Thai Coconut Chicken Soup Homemade Hummus with Pita Chips and Veggies Classic Pork Schnitzel with Lemon and Capers Sauteed Spinach with Garlic and Lemon Grilled Mahi-Mahi with Mango Salsa
Spicy Thai Coconut Chicken Soup
Spicy Thai Coconut Chicken Soup Soups & Stews This Spicy Thai Coconut Chicken Soup is a delicious and comforting soup that is perfect for any time of the year. Made with tender chicken, fragrant herbs and spices, creamy coconut milk, and a spicy kick, this soup is sure to warm you up from the inside out. Ingredients 2 tablespoons olive oil 1 onion, diced 3 cloves garlic, minced 1 tablespoon grated ginger 1-2 tablespoons red curry paste 4 cups chicken broth 1 can coconut milk 1 red bell pepper, chopped 1 yellow bell pepper, chopped 1 pound boneless, skinless chicken breast, cut into small pieces 2 tablespoons fish sauce 1 tablespoon brown sugar Juice of 1 lime Salt and pepper, for taste 1/2 cup fresh cilantro leaves, chopped Instructions Heat the olive oil in a large pot over medium heat. Add the onion and cook for about 5 minutes or until softened. Add the garlic, ginger, and red curry paste and cook for 1-2 minutes, until fragrant. Pour in the chicken broth and coconut milk and bring to a simmer. Add the chopped bell peppers and chicken to the pot and let cook for 10-15 minutes, until the chicken is cooked through. Stir in the fish sauce, brown sugar, and lime juice. Season with salt and pepper to taste. Ladle the soup into bowls and top with fresh cilantro leaves. A comforting and aromatic Spicy Thai Coconut Chicken Soup that’s perfect for cooler weather. MORE TO DISCOVER Grilled Mahi-Mahi with Mango Salsa Crispy Hash Brown and Veggie Breakfast Skillet with Poached Eggs Homemade Strawberry Sorbet with Fresh Berries Creamy Artichoke and Roasted Red Pepper Dip Moroccan-style Chicken Tagine with Olives and Preserved Lemon Sweet and Spicy Sriracha Popcorn Fresh Strawberry Shortcake with Homemade Biscuits Classic French Onion Soup with Gruyere Croutons Spicy Thai Coconut Chicken Soup Beef and Broccoli Stir-Fry with Garlic Ginger Sauce Mushroom Risotto with Parmesan and Truffle Oil Vegan Pad Thai with Tofu and Vegetables Roasted Beet and Goat Cheese Salad with Candied Walnuts Classic Meatloaf with Homemade Ketchup Glaze Chocolate Peanut Butter Swirl Bars Korean-style Beef Bulgogi Authentic Chicken Fajitas with Homemade Seasoning Classic Pork Schnitzel with Lemon and Capers Slow-Cooked Beef Ragu with Polenta Sauteed Spinach with Garlic and Lemon Tangy Honey Mustard Sauce with Dijon and Apple Cider Vinegar Grilled Chicken Caesar Salad with Homemade Dressing Vegetarian Lasagna with Spinach and Ricotta Creamy Cauliflower Soup with Crispy Prosciutto Spicy Grilled Shrimp Skewers with Mango Salsa Beef Bourguignon with Red Wine, Mushrooms, and Bacon Grilled Lamb Chops with Mint Chimichurri Sauce Chicken Bruschetta Beef and Broccoli Stir-Fry with Jasmine Rice Homemade Hummus with Pita Chips and Veggies Grilled Salmon with Mango Salsa Buffalo Chicken Macaroni and Cheese Roasted Rack of Lamb with Rosemary and Garlic Delectable Stuffed Mushroom Caps Pad Thai with Shrimp and Tofu Spicy and Smoky Chipotle Black Bean Soup
Creamy Artichoke and Roasted Red Pepper Dip
Creamy Artichoke and Roasted Red Pepper Dip Appetizers & Starters This Creamy Artichoke and Roasted Red Pepper Dip is a perfect appetizer for any occasion. Made with creamy artichokes, roasted red peppers, and a blend of delicious spices, this dip is sure to be a crowd-pleaser. Serve it with chips, crackers, or veggies for a tasty and healthy snack. Ingredients 1 can (14 oz) artichoke hearts, drained and chopped 1 cup roasted red peppers, drained and chopped 1 cup mayonnaise 1 cup sour cream 1 cup grated Parmesan cheese 1 tsp garlic powder 1 tsp onion powder 1 tsp dried oregano 1 tsp dried basil Salt and pepper, for taste Instructions Preheat your oven to 350°F. In a large mixing bowl, combine the chopped artichoke hearts, roasted red peppers, mayonnaise, sour cream, grated Parmesan cheese, garlic powder, onion powder, dried oregano, and dried basil. Mix well until all ingredients are fully combined. Season with salt and pepper for taste. Transfer the mixture to an oven-safe baking dish. Bake for 25-30 minutes or until the top is golden brown and the dip is heated through. Remove from the oven and let it cool for a few minutes. Serve with your choice of chips, crackers, or veggies. Creamy Artichoke and Roasted Red Pepper Dip – a delicious and healthy appetizer that will impress your guests. MORE TO DISCOVER Grilled Mahi-Mahi with Mango Salsa Tangy Honey Mustard Sauce with Dijon and Apple Cider Vinegar Sweet and Spicy Sriracha Popcorn Korean-style Beef Bulgogi Crispy Hash Brown and Veggie Breakfast Skillet with Poached Eggs Sauteed Spinach with Garlic and Lemon Beef and Broccoli Stir-Fry with Garlic Ginger Sauce Beef Bourguignon with Red Wine, Mushrooms, and Bacon Spicy Grilled Shrimp Skewers with Mango Salsa Delectable Stuffed Mushroom Caps Classic Meatloaf with Homemade Ketchup Glaze Roasted Beet and Goat Cheese Salad with Candied Walnuts Beef and Broccoli Stir-Fry with Jasmine Rice Vegan Pad Thai with Tofu and Vegetables Fresh Strawberry Shortcake with Homemade Biscuits Creamy Artichoke and Roasted Red Pepper Dip Chicken Bruschetta Mushroom Risotto with Parmesan and Truffle Oil Creamy Cauliflower Soup with Crispy Prosciutto Homemade Strawberry Sorbet with Fresh Berries Authentic Chicken Fajitas with Homemade Seasoning Spicy and Smoky Chipotle Black Bean Soup Roasted Rack of Lamb with Rosemary and Garlic Chocolate Peanut Butter Swirl Bars Classic French Onion Soup with Gruyere Croutons Grilled Lamb Chops with Mint Chimichurri Sauce Buffalo Chicken Macaroni and Cheese Grilled Salmon with Mango Salsa Slow-Cooked Beef Ragu with Polenta Vegetarian Lasagna with Spinach and Ricotta Pad Thai with Shrimp and Tofu Classic Pork Schnitzel with Lemon and Capers Grilled Chicken Caesar Salad with Homemade Dressing Moroccan-style Chicken Tagine with Olives and Preserved Lemon Homemade Hummus with Pita Chips and Veggies
Classic Pork Schnitzel with Lemon and Capers
Classic Pork Schnitzel with Lemon and Capers Pork Dishes This classic pork schnitzel recipe is a must-try for any fan of German cuisine. The pork is breaded and fried to golden perfection, then topped with a delicious lemon and caper sauce. Serve with your favorite sides for a hearty and satisfying meal. Ingredients 4 boneless pork chops 1 cup all-purpose flour 2 eggs 2 cups breadcrumbs 1/2 cup grated parmesan cheese 1 teaspoon salt 1/2 teaspoon black pepper 1/2 cup vegetable oil 2 tablespoons butter 1/4 cup lemon juice 2 tablespoons capers 1/4 cup chopped fresh parsley Instructions Preheat the oven to 200°F. Place the pork chops between two sheets of plastic wrap and pound them with a meat mallet until they are about 1/4 inch thick. Set up a breading station by placing the flour, beaten eggs, and breadcrumbs mixed with parmesan cheese in three separate shallow bowls. Season the pork chops with salt and pepper, then coat them in the flour, shaking off any excess. Dip them in the beaten eggs, then coat them in the breadcrumb mixture, pressing the crumbs onto the pork to help them adhere. Heat the oil and butter in a large skillet over medium-high heat. Once the oil is hot, add the pork chops and cook for 2-3 minutes per side, until golden brown and crispy. Transfer the pork chops to a baking sheet and keep them warm in the oven while you make the sauce. In the same skillet, add the lemon juice and capers and cook for 1-2 minutes, scraping up any browned bits from the bottom of the pan. Spoon the lemon and caper sauce over the pork chops and sprinkle with chopped parsley before serving. A crispy and golden pork schnitzel sided with a tangy lemon and caper. MORE TO DISCOVER Beef Bourguignon with Red Wine, Mushrooms, and Bacon Chocolate Peanut Butter Swirl Bars Moroccan-style Chicken Tagine with Olives and Preserved Lemon Crispy Hash Brown and Veggie Breakfast Skillet with Poached Eggs Spicy and Smoky Chipotle Black Bean Soup Creamy Cauliflower Soup with Crispy Prosciutto Classic French Onion Soup with Gruyere Croutons Classic Pork Schnitzel with Lemon and Capers Vegetarian Lasagna with Spinach and Ricotta Roasted Rack of Lamb with Rosemary and Garlic Tangy Honey Mustard Sauce with Dijon and Apple Cider Vinegar Spicy Grilled Shrimp Skewers with Mango Salsa Mushroom Risotto with Parmesan and Truffle Oil Beef and Broccoli Stir-Fry with Garlic Ginger Sauce Grilled Mahi-Mahi with Mango Salsa Korean-style Beef Bulgogi Chicken Bruschetta Grilled Salmon with Mango Salsa Grilled Lamb Chops with Mint Chimichurri Sauce Classic Meatloaf with Homemade Ketchup Glaze Vegan Pad Thai with Tofu and Vegetables Grilled Chicken Caesar Salad with Homemade Dressing Delectable Stuffed Mushroom Caps Roasted Beet and Goat Cheese Salad with Candied Walnuts Slow-Cooked Beef Ragu with Polenta Buffalo Chicken Macaroni and Cheese Sauteed Spinach with Garlic and Lemon
Beef Bourguignon with Red Wine, Mushrooms, and Bacon
Beef Bourguignon with Red Wine, Mushrooms, and Bacon Beef Dishes This classic French dish combines tender beef cooked in red wine with savory bacon and earthy mushrooms for a rich and flavorful meal that’s perfect for a special occasion or cozy night in. Ingredients 2 pounds beef chuck, cut into 1-inch cubes 6 slices bacon, diced 1 onion, diced 2 carrots, diced 2 cloves garlic, minced 1 cup red wine 2 cups beef broth 1 tablespoon tomato paste 1 teaspoon dried thyme 1 bay leaf 8 ounces of mushrooms, sliced 2 tablespoons butter Salt and pepper, to taste 2 tablespoons all-purpose flour Chopped fresh parsley, for garnish Instructions Preheat oven to 350°F. In a large Dutch oven or oven-safe pot, cook bacon over medium heat until crispy. Remove with a slotted spoon and set aside. Season beef with salt and pepper, then add to the pot in batches and brown on all sides. Remove with a slotted spoon and set aside. Add onion, carrot, and garlic to the pot and sauté until softened, about 5 minutes. Stir in tomato paste, thyme, and bay leaf, and cook for 1 minute. Add red wine and beef broth, and bring to a simmer. Return beef and bacon to the pot. Cover and transfer to the oven. Cook for 2-2.5 hours, or until beef is tender.About 20 minutes before the beef is done, melt butter in a skillet over medium heat. Add mushrooms and cook until browned and tender, about 10 minutes. Remove beef from the oven and discard bay leaf. Sprinkle flour over the top and stir to combine. Add sautéed mushrooms to the pot and return to the oven for another 15-20 minutes, or until the sauce has thickened. Serve hot, garnished with chopped parsley. This elegant beef bourguignon with red wine, mushrooms, and bacon is a show-stopping dish that’s perfect for any special occasion. MORE TO DISCOVER Grilled Lamb Chops with Mint Chimichurri Sauce Grilled Salmon with Mango Salsa Classic Meatloaf with Homemade Ketchup Glaze Korean-style Beef Bulgogi Delectable Stuffed Mushroom Caps Sauteed Spinach with Garlic and Lemon Vegetarian Lasagna with Spinach and Ricotta Tangy Honey Mustard Sauce with Dijon and Apple Cider Vinegar Classic French Onion Soup with Gruyere Croutons Grilled Chicken Caesar Salad with Homemade Dressing Roasted Rack of Lamb with Rosemary and Garlic Roasted Beet and Goat Cheese Salad with Candied Walnuts Grilled Mahi-Mahi with Mango Salsa Moroccan-style Chicken Tagine with Olives and Preserved Lemon Spicy and Smoky Chipotle Black Bean Soup Chocolate Peanut Butter Swirl Bars Mushroom Risotto with Parmesan and Truffle Oil Beef Bourguignon with Red Wine, Mushrooms, and Bacon Beef and Broccoli Stir-Fry with Garlic Ginger Sauce Creamy Cauliflower Soup with Crispy Prosciutto Spicy Grilled Shrimp Skewers with Mango Salsa Vegan Pad Thai with Tofu and Vegetables Chicken Bruschetta Buffalo Chicken Macaroni and Cheese Crispy Hash Brown and Veggie Breakfast Skillet with Poached Eggs Slow-Cooked Beef Ragu with Polenta
Classic Meatloaf with Homemade Ketchup Glaze
Classic Meatloaf with Homemade Ketchup Glaze Beef Dishes This Classic Meatloaf with Homemade Ketchup Glaze is a timeless comfort food that is both easy to make and full of flavor. The meatloaf is juicy and tender with a sweet and tangy ketchup glaze that will make your taste buds sing. Ingredients 2 lbs ground beef 1 onion, chopped 1 cup breadcrumbs 2 eggs 1/4 cup milk 2 tbsp Worcestershire sauce 2 tsp salt 1 tsp black pepper 1/2 cup ketchup 1/4 cup brown sugar 2 tbsp apple cider vinegar Instructions Preheat oven to 350°F (175°C). In a large bowl, mix together the ground beef, chopped onion, breadcrumbs, eggs, milk, Worcestershire sauce, salt, and black pepper until well combined. Press the meat mixture into a loaf pan, making sure to pack it tightly. In a small bowl, whisk together the ketchup, brown sugar, and apple cider vinegar. Spread the glaze over the top of the meatloaf. Bake for 1 hour, or until the internal temperature of the meatloaf reaches 160°F (71°C). Remove from the oven and let rest for 5-10 minutes before slicing and serving. Experience the ultimate comfort food with this Classic Meatloaf recipe. Topped with a homemade ketchup glaze, it’s the perfect balance of savory and sweet. MORE TO DISCOVER Chicken Bruschetta Roasted Rack of Lamb with Rosemary and Garlic Tangy Honey Mustard Sauce with Dijon and Apple Cider Vinegar Spicy and Smoky Chipotle Black Bean Soup Vegan Pad Thai with Tofu and Vegetables Beef Bourguignon with Red Wine, Mushrooms, and Bacon Crispy Hash Brown and Veggie Breakfast Skillet with Poached Eggs Slow-Cooked Beef Ragu with Polenta Delectable Stuffed Mushroom Caps Spicy Grilled Shrimp Skewers with Mango Salsa Mushroom Risotto with Parmesan and Truffle Oil Grilled Lamb Chops with Mint Chimichurri Sauce Buffalo Chicken Macaroni and Cheese Classic Meatloaf with Homemade Ketchup Glaze Grilled Salmon with Mango Salsa Grilled Mahi-Mahi with Mango Salsa Beef and Broccoli Stir-Fry with Garlic Ginger Sauce Chocolate Peanut Butter Swirl Bars Classic French Onion Soup with Gruyere Croutons Grilled Chicken Caesar Salad with Homemade Dressing Sauteed Spinach with Garlic and Lemon Vegetarian Lasagna with Spinach and Ricotta Korean-style Beef Bulgogi Moroccan-style Chicken Tagine with Olives and Preserved Lemon Roasted Beet and Goat Cheese Salad with Candied Walnuts Creamy Cauliflower Soup with Crispy Prosciutto
Spicy and Smoky Chipotle Black Bean Soup
Spicy and Smoky Chipotle Black Bean Soup Soups & Stews This soup is a delicious blend of black beans, smoky chipotle peppers, and spicy seasonings. It’s a hearty and flavorful dish that’s perfect for cold winter nights. Ingredients 1 tbsp olive oil 1 onion, chopped 2 cloves garlic, minced 2 chipotle peppers in adobo sauce, chopped 2 tsp chili powder 1 tsp ground cumin 4 cups vegetable broth 2 cans of black beans, drained and rinsed 1 can diced tomatoes 1/4 cup chopped fresh cilantro Salt and black pepper, for taste Instructions In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté for 5 minutes until the onion is softened. Add the chopped chipotle peppers, chili powder, and ground cumin to the pot and sauté for 2-3 minutes until fragrant. Add the vegetable broth, black beans, and diced tomatoes to the pot and stir well to combine. Bring the soup to a boil, then reduce the heat to low and let it simmer for 15-20 minutes until the flavors have melded together. Remove the pot from the heat and use an immersion blender to puree the soup until smooth. Stir in the chopped cilantro and season with salt and black pepper for taste. Serve hot with your favorite toppings, such as sour cream, shredded cheese, or chopped green onions. Warm up with a bowl of this delectable and spicy black bean soup, perfect for chilly evenings. MORE TO DISCOVER Spicy and Smoky Chipotle Black Bean Soup Grilled Chicken Caesar Salad with Homemade Dressing Mushroom Risotto with Parmesan and Truffle Oil Vegetarian Lasagna with Spinach and Ricotta Moroccan-style Chicken Tagine with Olives and Preserved Lemon Classic French Onion Soup with Gruyere Croutons Korean-style Beef Bulgogi Grilled Mahi-Mahi with Mango Salsa Delectable Stuffed Mushroom Caps Sauteed Spinach with Garlic and Lemon Chicken Bruschetta Slow-Cooked Beef Ragu with Polenta Chocolate Peanut Butter Swirl Bars Vegan Pad Thai with Tofu and Vegetables Crispy Hash Brown and Veggie Breakfast Skillet with Poached Eggs Grilled Lamb Chops with Mint Chimichurri Sauce Grilled Salmon with Mango Salsa Roasted Beet and Goat Cheese Salad with Candied Walnuts Creamy Cauliflower Soup with Crispy Prosciutto Tangy Honey Mustard Sauce with Dijon and Apple Cider Vinegar Spicy Grilled Shrimp Skewers with Mango Salsa Roasted Rack of Lamb with Rosemary and Garlic Buffalo Chicken Macaroni and Cheese Beef and Broccoli Stir-Fry with Garlic Ginger Sauce
Tangy Honey Mustard Sauce with Dijon and Apple Cider Vinegar
Tangy Honey Mustard Sauce with Dijon and Apple Cider Vinegar Condiments, Sauces, & Dressings This tangy honey mustard sauce is the perfect complement to a variety of dishes. The combination of Dijon mustard and apple cider vinegar gives it a unique flavor, while the honey adds a touch of sweetness. Ingredients 1/2 cup Dijon mustard 1/4 cup honey 1/4 cup apple cider vinegar 1/4 teaspoon garlic powder 1/4 teaspoon paprika Salt and pepper for taste Instructions In a medium bowl, whisk together the Dijon mustard, honey, and apple cider vinegar until well combined. Add the garlic powder, paprika, salt, and pepper, and continue to whisk until the sauce is smooth. Taste and adjust the seasoning as necessary. Serve immediately, or store in an airtight container in the refrigerator for up to a week. This tangy honey mustard sauce is a delicious addition to any meal. MORE TO DISCOVER Vegetarian Lasagna with Spinach and Ricotta Tangy Honey Mustard Sauce with Dijon and Apple Cider Vinegar Classic French Onion Soup with Gruyere Croutons Moroccan-style Chicken Tagine with Olives and Preserved Lemon Buffalo Chicken Macaroni and Cheese Grilled Lamb Chops with Mint Chimichurri Sauce Delectable Stuffed Mushroom Caps Chicken Bruschetta Chocolate Peanut Butter Swirl Bars Roasted Rack of Lamb with Rosemary and Garlic Slow-Cooked Beef Ragu with Polenta Spicy Grilled Shrimp Skewers with Mango Salsa Vegan Pad Thai with Tofu and Vegetables Korean-style Beef Bulgogi Sauteed Spinach with Garlic and Lemon Grilled Chicken Caesar Salad with Homemade Dressing Roasted Beet and Goat Cheese Salad with Candied Walnuts Grilled Salmon with Mango Salsa Creamy Cauliflower Soup with Crispy Prosciutto Grilled Mahi-Mahi with Mango Salsa Mushroom Risotto with Parmesan and Truffle Oil Beef and Broccoli Stir-Fry with Garlic Ginger Sauce Crispy Hash Brown and Veggie Breakfast Skillet with Poached Eggs
Classic French Onion Soup with Gruyere Croutons
Classic French Onion Soup with Gruyere Croutons Soups & Stews This classic French onion soup recipe is rich and flavorful, with caramelized onions, beef broth, and a splash of white wine. It’s topped with a generous helping of Gruyere cheese croutons, adding a crunchy texture and nutty flavor to the soup. Ingredients 4 large onions, sliced 3 tablespoons butter 2 tablespoons olive oil 2 teaspoons sugar 1/4 cup flour 8 cups beef broth 1/2 cup white wine 1 bay leaf 4 slices French bread 1 cup shredded Gruyere cheese Salt and pepper for taste Instructions In a large pot, melt the butter and olive oil over medium heat. Add the sliced onions and sugar, and cook for 30-40 minutes, stirring occasionally, until the onions are caramelized and browned. Add the flour to the pot and stir to combine. Cook for 1-2 minutes. Slowly pour in the beef broth, white wine, and bay leaf, stirring constantly. Bring the soup to a simmer and cook for 30 minutes. While the soup is simmering, preheat your oven to 350°F (175°C). Slice the French bread into 1/2-inch thick slices and place them on a baking sheet. Top each slice with a generous amount of shredded Gruyere cheese. Bake the bread and cheese for 8-10 minutes, or until the cheese is melted and bubbly. Once the soup is done simmering, remove the bay leaf and season with salt and pepper for taste. Ladle the soup into oven-safe bowls and place a slice of the Gruyere croutons on top of each bowl. Place the bowls under your broiler and cook for 2-3 minutes, or until the cheese is melted and browned. Warm up on a chilly night with this rich and flavorful classic French onion soup, topped with Gruyere cheese croutons that will have you savoring every last spoonful. MORE TO DISCOVER Roasted Beet and Goat Cheese Salad with Candied Walnuts Chocolate Peanut Butter Swirl Bars Vegan Pad Thai with Tofu and Vegetables Slow-Cooked Beef Ragu with Polenta Sauteed Spinach with Garlic and Lemon Spicy Grilled Shrimp Skewers with Mango Salsa Grilled Salmon with Mango Salsa Grilled Chicken Caesar Salad with Homemade Dressing Classic French Onion Soup with Gruyere Croutons Grilled Lamb Chops with Mint Chimichurri Sauce Beef and Broccoli Stir-Fry with Garlic Ginger Sauce Moroccan-style Chicken Tagine with Olives and Preserved Lemon Grilled Mahi-Mahi with Mango Salsa Delectable Stuffed Mushroom Caps Roasted Rack of Lamb with Rosemary and Garlic Vegetarian Lasagna with Spinach and Ricotta Creamy Cauliflower Soup with Crispy Prosciutto Crispy Hash Brown and Veggie Breakfast Skillet with Poached Eggs Chicken Bruschetta Korean-style Beef Bulgogi Buffalo Chicken Macaroni and Cheese Mushroom Risotto with Parmesan and Truffle Oil