As we approach Thanksgiving tomorrow we might need a easy meal that is hearty but packed with healthy vegetables and will make you feel less guilty stuffing yourself through the holiday season. This recipe is a very easy and hearty minestrone soup and in my option the best tasting minestrone soup out there.
My favorite fall flavor is apples, it can be used in so many different ways so I had to do one last recipes with apples. These apple spiced thumb print cookies are flaky and full of rich butter and spices plus the simple apple filling the makes these taste great and full of flavor.
If you are looking for something a bit different them your normal stuffing for the holiday season, this Rosemary Mushroom Bread Pudding is a perfect fit. It is a great flavorful the is savory and goes great with any meat option you like to serve on your holiday table.
Chicken wings are one of the most popular appetizers we have around. there is so many different ways to prepare them. These Honey-Soy Chicken Wings are a perfect balance of sweet and the little bit of heat from the chili sauce makes it so you cant just have one. The preparation is only a few minutes and the oven baking keeps them healthier by not frying but still packed with flavor.
In a bowl, combine all of the ingredients besides the chicken, mix until well combined.
Place the chicken into a gallon size re-sealable bag and pour the marinate into the bag. Seal the bag with as much air removed as possible and shake to cover the chicken.
Refrigerate for 1 hour. Preheat the oven to 475F, place the chicken on a foil lined sheet pan, pour remaining marinate on top of the chicken. Bake for 25minutes and fully cooked, turning the chicken 2-3 times throughout the cooking.
This Glazed Bacon-Wrapped Chicken could not be any easier to put together with a few ingredient. The bacon keeps the chicken nice and moist that you can cut with a fork. The smokiness of the bacon and the sweet from the brown sugar gives a big and bold flavors that will have your family will be asking for more. Serve with your favorite sides and you will have a easy dinner.
Start by placing the Chili Powder, Brown Sugar, BBQ Sauce, Garlic and Apple Cider Vinegar in a small mixing bowl. Mix until all combined and a paste is formed. Next, place the chicken breast between layers of plastic wrap and pound with a meat hammer until about 1/2"-3/4" thickness.
On a sheet of plastic wrap, lay out 5-6 pieces of bacon side by side and place the chicken on top. Place two slices of cheese on top of the chicken. Using the plastic wrap start rolling the chicken over and place the seem on the bottom. Place on a baking sheet and repeat.
Spoon the glaze over the chicken rolls and spread to cover.
Place in the oven and cook for 25-30 mins until the chicken has reached 165F. Let rest for 5 minutes, then serve.
Cranberries tend to be a great staple for the fall season especially around thanksgiving. The great tart flavor and the vibrate red color makes it very appealing to the eyes. This Cranberry Streusel Cake is a great addition to your thanksgiving table for a dessert option, it even makes a great breakfast cake option too. It has a great combination of sweet and tart from the cranberries and orange in the cake.
The first thing is you make the base cake, whisk together the flour, granulated sugar, baking powder and soda and salt. Cut in the butter to the flour mixture until a course meal like texture. Using a hand held mixer on low speed is an easy easy of doing this, you can also use a pastry blender or two knives.
In a separate bowl, whisk the egg yolks, sour cream and vanilla extract together until smooth.
Add the egg mixture to the dry ingredients just until all dry is moist. Scrap the batter into the prepared cake pan.
In a medium bowl, Stir the cranberries, orange juice and zest, granulated sugar, cornstarch, vanilla extract and 1/2 teaspoon of cinnamon.
Top the cake batter with the cranberry mixture until evenly covered.
In another bowl, mix the flour, oats, brown sugar and the remaining 1/2 teaspoon of cinnamon. add the butter and cut in with a pastry cutter or two knives until well incorporated and small chunks are formed. Add the streusel topping onto of the cranberries. Cook for about 1-1/2 hours until a knife comes out clean and cranberries are bubbling. Let cool completely and remove from pan.
Now the we are moving closer to the winter months I tend to like to have heartier dishes that make you feel warm inside when it is colder outside. This Beef and Mushroom Ragu is packed with vegetables and protein that will give you energy to get through your day and is the perfect family meal. The time to prepare the dish is short while to cooking time takes longer but its all hands free so you can spend time doing other things while your home fills with the wonderful smell of this dish.
In a large large skillet or dutch oven heat the 2 tablespoons of oil and add the onion, carrot, celery and mushrooms and cook over moderate heat until tender and soft, about 5 minutes.
Toss the beef chunks in the flour and season with salt and pepper. Heat the remaining oil in the pan and add the meat and bones and cook over moderate heat until brown. About 10 minutes. Remove the thick fall around the edges of the meat. Add the wine and de-glaze the pan and let the wine reduce to about half, about 5minutes.
Add the vegetable mixture back into the pan along with the crushed tomatoes and herbs. Bring to a boil and reduce the heat to low and cover and cook for 2 hours or until meat is very tender. Remove the marrow from the bones and discard the bones. Season with salt and pepper to taste.
Toss the Pasta gently with the ragu. Serve in bowls with Shaved Cheese on top.
-Making homemade soft pretzels are very simple and will have them done in no time so you don't miss any of your favorite game or spending time with your family. These simple pretzel twists only need a bowl, rubber spatula or spoon and a couple baking sheet pans to make, so preparing and clean up is simple. And the beer cheese dipping sauce is just a perfect combo with the soft pillow like pretzels that come out perfectly from your oven.
Making the dough is very easy, start by combine yeast with warm water and sugar in a bowl. Once mixture becomes foamy to top, the yeast is ready. Stir in salt and 1tablespoon of melted butter. Add flour 1 cup at a time until a dough forms and is no longer sticky. Knead the dough for 5 more minutes until smooth on a floured counter top. Form dough into a ball and place it back into the bowl to rest for 20 minutes.
Shape dough into ribbon shape and place in baking soda bath for 2 minutes, flipping over half way through. Carefully pick pretzel up either by your hand and place on prepared baking sheet. Reshape it if needed. Repeat these steps until all pretzels are prepared and on the baking sheets
Bake pretzels for 8-9 minutes or until golden brown. Immediately from the oven, brush with remaining melted butter and top with course salt.
Beer Cheese Sauce:
1 tablespoons unsalted butter
2 tablespoons flour
1/2 teaspoon garlic powder
1/4 teaspoon kosher salt
½ teaspoon Dijon mustard
1/4 cup milk
1/2 cup beer or hard apple cider
2 cups cheddar cheese, grated
Add butter and flour to a medium pot over medium heat. Whisk together to form a roux as the butter melts
Add garlic powder and salt, cook roux for 1-2 minutes until very light brown.
Add the beer/cider and milk to the mixture slowly to the roux mixture and stir until thickened to a gravy consistency. Add the cheese and Dijon mustard. Keep stirring until cheese is completely melted. Serve warm with pretzels.
One of my favorite flavors is lemon, in my mind lemon can go with pretty much anything and can be used even to replace salt in recipes too. This easy lemon pudding cake offer a soft moist lemon cake onto of a rich lemon custard on the bottom. I am not a huge dessert fan to be honest, but i can eat one of these in mere minutes!!
Start off by preheating the oven to 350F and heat some water in a sauce pan or tea kettle until it is simmering and hot. Grease 6-6ounce ramekins with oil spray and set aside.
Combine the sugar and flour together and set aside. In a separate bowl whisk the egg yolks and the softened butter until combine. Add the milk, lemon juice, lemon zest and vanilla extract.
Pour the lemon-egg mixture into the sugar-flour mixture and mix until smooth.
In a bowl whisk the egg whites and salt until white and can form stiff peaks with the egg whites.
Carefully fold the egg whites into the lemon mixture.
Fill each of the ramekins ¾ the way full and place each ramekin in a baking pan filled with water half way up the sides of the ramekins. Bake for 35-40 minutes until golden brown and puffy on top. Remove from the water bath and let cool for 20minutes.
In honor of the National Apple which is today, October 21th I made these Apple-Walnut Cream Cheese walnuts. For me, the best art of apple pie is the last bite with all the crust and the last of the apple pie filling. These tartlets have that bit in each of the 2-3 bites these tartlets take to eat and they are quite easy to make, taking about 30-40minutes for start to finish.
Using a 2-1/2" to 3" biscuit cutter or a cup with same size, cut out 12 rounds for each of the tartlets. If you are going to use homemade dough, try to get the thicken to about an 1/8" thick for the crust. Place each of the rounds in the bottom of a greased muffin pan pressing them tight against the bottom.
Make the apple filling by cooking the apples, sugar, walnuts and spices until almost tender and the liquid has mostly evaporated into a thick syrup. Make the cream cheese filling with a spoon or a mixer if needed. Add a teaspoon of each of the filling to the pie crust rounds, I just got each portions of the apples in each of the rounds and added the cream cheese on top.
Bake the tartlets for 15-20 minutes until the crust around the edges begins to brown and the cream cheese mixture is set into the apples. let them cool for about 5mins in the pan before removing gently.
Hey everyone, I am Dan and Live in Minnesota. I am here to show you the wonderful world of cooking and baking. As being a young boy in the kitchen to being a chef for over 10 years, I will show you the great recipes I have used over the years and what I do next. Please stick around and Enjoy!!