The Most Popular Recipes in October
https://ift.tt/2oyXg2W ![]() The Most Popular Recipes in OctoberWelcome to our new feature celebrating the most popular recipes for the month! You know the ones: the recipes you've all been cooking, sharing, and talking about nonstop. Let's see which ones made the cut for October! Happy November, everyone! While we’re always sad to see warmer temperatures go, fall cooking is just the best kind of cooking. Our team has been busy testing holiday recipes, but in our downtime we’ve been cooking from the site just like you, discovering new favorites and revisiting classics (we’re looking at you, shepherd’s pie and banana bread). From the looks of the top five recipes in October, it’s clear what’s going on in your kitchens! There’s a definite shift towards game day foods, comforting soups, and an amazing roast chicken that we can’t stop talking about. Did you miss any of these? If so, it’s not too late to join in the fun. This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy. Recipes via Simply Recipes https://ift.tt/2F9fkDA October 31, 2019 at 03:40PM #recipies
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10 Weekend Baking Projects For a Lazy Afternoon
https://ift.tt/2MZNVKS ![]() 10 Weekend Baking Projects For a Lazy AfternoonAre you a weekend baker? Do you want to be?! Here are 10 projects for a low-key afternoon of baking, from loaves of whole wheat bread to the best-ever homemade cinnamon rolls. When planning my dinner menu for the week, the recipes I choose for must meet a few requirements. I ask myself these questions: 1. Can this dinner be ready in under 40 minutes? 2. Is it simple with minimal ingredients? 3. Will cleaning up afterward be fairly quick and easy? If the answers are YES! to all of those, then I have a WINNER! Clearly, I have a recipe that fits all my requirements and it passes the Weeknight Dinner Litmus Test and I’ll put it on the menu. However… on weekends, requirements go out the window. I’m ready to tackle a few baking projects that are a little more involved and could possibly use up every kitchen gadget I own. I put on my trusty apron, strap my baking boots, turn up the tunes, and I’m ready to go to work. #bringiton Here are some of my favorite baking projects that were made for the weekend! Recipes via Simply Recipes https://ift.tt/2F9fkDA October 31, 2019 at 09:05AM #recipies
Macaroni and Cheese Soup with Broccoli
https://ift.tt/2PAZBW8 Macaroni and Cheese Soup with Broccoli is comfort food at it’s best! It’s a classic mac turned into and kid-friendly bowl of soup.
Now that the weather is getting colder, we are having soup for dinner quite often. We love this easy mac and cheese soup made with sharp cheddar cheese, broccoli, vegetables and elbow macaroni. The kids love it too, a great way to get kids to get more veggies in their diet. More soup recipes we also love this time of year are Minestrone Soup and Cheeseburger Soup if you want to have some meat in your dish. The post Macaroni and Cheese Soup with Broccoli appeared first on Skinnytaste. Recipes via Skinnytaste https://ift.tt/2ix3Luq October 31, 2019 at 09:03AM #recipies
Butternut Squash Enchiladas
https://ift.tt/34jp5M1 Butternut squash is to fall as zucchini is to summer: There’s always a lot of it, and a lot to do with it. This recipe for enchiladas—made with corn tortillas, bathed in a spicy red sauce, and filled with roasted squash—just made my autumn meal plan more exciting! In fact, anything to do with tortillas makes the world go round in my house, so this meal is a guaranteed winner. Calabaza is the generic name in Spanish for hard squashes that grow south of the border, which are akin to butternut and acorn squash. Though it may not be exactly Mexican (in the same way a butternut squash is not exactly the same as a pumpkin) the use of squash in Mexican cuisine is very common. DO YOU NEED TO PEEL BUTTERNUT SQUASH?Stop right there. I discovered that peeling butternut squash is a matter of taste. If you are pureeing it, I concede that you could peel it. But if you are roasting it? That’s your call. The skins are not unpleasant. They are not even as tough as apple skins. Whether you peel or not, you still have to remove the seeds. HOW TO CUT A BUTTERNUT SQUASH
HOW TO MAKE ENCHILADA SAUCEThe long way to make enchilada sauce is to roast tomatoes and re-hydrate dried ancho chiles, but the enchilada sauce in this recipe is easy and straightforward. I took the liberty of using canned tomatoes and pure ancho chili powder (not the generic chili powder which usually has dried onion or garlic and sometimes cumin or other spices) to make it quick and easy. Although I prefer ancho chili powder, if you can’t find it, feel free to use whatever chili powder you have available to you. Puree all the sauce ingredients in a blender and then cook the sauce in a skillet, which will be convenient when it comes time to dip the tortillas in the sauce. Just a few minutes of cooking brings all the flavors together. WHAT IS THE BEST CHEESE FOR ENCHILADAS?Monterey Jack is a good, melty cheese to go on top of the enchiladas, but you can use a ‘Mexican’ blend, or cheddar if you like. I like the mildness of Monterey Jack, because it lets the sauce shine. WHAT ARE THE BEST TORTILLAS FOR ENCHILADAS?Corn tortillas hold their shape better than flour tortillas when dipped in sauce, and they’re gluten-free as well, with lots of corny flavor! They are readily available at most grocery stories, but you can also make corn tortillas from scratch. Here’s our favorite recipe for homemade corn tortillas. HOW TO PREP TORTILLAS FOR ROLLING ENCHILADASLightly frying tortillas in oil before dipping them in sauce is the traditional method of making enchiladas. The oil adds flavor and helps create a barrier between the tortilla and the sauce, so the tortilla doesn’t disintegrate. It also softens them, so you can roll them easily. Since frying is tedious and messy, I worked out a way to use the microwave, which takes a fraction of the time of pan frying:
I like to do six tortillas at a time, fill them, and repeat with a second stack. THE BEST WAYS TO TOP ENCHILADASChoose as many or as few garnishes as you like: Radishes, cilantro, avocados, and chopped onion or scallions are all good. I especially like diluted sour cream, which mimics Mexican crema, to add a touch of creaminess to the enchiladas. Make-Ahead Tips for EnchiladasIt’s best to make all the components ahead (the sauce, the filling, even the ‘fried’ tortillas), store them separately for up to three days, and then assemble just before baking and serving. The tortillas will need to be reheated if they become stiff. To freeze the assembled and uncooked pan of enchiladas (including the grated cheese topping), wrap the pan in plastic and then in foil, and freeze for up to two months for optimal freshness. Remove the plastic, cover loosely with foil, and bake straight from the freezer for 30 minutes; then remove the foil and continue baking until hot all the way through, 20 to 30 minutes longer. Leftovers will keep in the refrigerator for about three days and can be reheated in the microwave. LOOKING FOR MORE GREAT VEGETARIAN RECIPES?Recipes via Simply Recipes https://ift.tt/2F9fkDA October 30, 2019 at 09:04AM #recipies
Healthy Cookie Dough Bites
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I don’t know if this happens to all pregnant women, but I have been craving sweet treats like crazy! As you know, I take a balanced approach to health so definitely indulge from time to time but I also like to enjoy upgraded versions of classic treats! For example, I love cookie dough, but why not improve a few ingredients and make healthy chocolate chip cookie dough bites?! ![]() HEALTHY COOKIE DOUGH BITES VIDEORather than eating raw cookie dough (which I definitely wouldn’t recommend doing while pregnant!) that’s loaded with sugar and raw eggs, I whipped up these cookie dough bites with a base of chickpeas and protein powder. We’re basically making a delicious and dessert-inspired treat, but turning it into a filling and delicious snack you can feel good about enjoying. Ingredients in These Healthy Cookie Dough Bites
![]() How to Make Healthy Cookie Dough BitesThis recipe is so simple and comes together in a matter of minutes! The only kitchen tool you need is a large food processor. The base of these balls started with my protein cookie dough recipe. To start, add the chickpeas to the food processor and process until they start to smooth out. If needed, you can use a rubber spatula to scrape down the sides to make sure all of the chickpeas are blended! Add the rest of the ingredients and process until the mixture forms a ball of dough. Use your spatula to separate the dough a bit, add in the chocolate chips and then pulse a few times so the chocolate chips get dispersed throughout the dough. Once the dough is mixed, remove from the processor. ![]() ![]() Roll the dough into bite sized balls and place on a baking sheet lined with parchment paper. Place in the fridge for 10-15 minutes to firm up. ![]()
In the meantime, melt the chocolate using a double boiler or by placing the chocolate chips and coconut oil in the microwave for 30 second increments until the chocolate is fully melted. Use a fork to dip each chilled cookie dough bite into the melted chocolate.
Let the excess chocolate drip off before putting the balls back on the baking sheet. Store in an airtight container in the fridge or freezer for a delicious snack!
![]() More Healthy Dessert Recipes You Might Enjoy:If you make these cookie dough bites be sure to leave a comment and star rating letting me know how they turned out for you! You reviews are so helpful for the EBF team and other readers.
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![]() Cookie Dough Protein Bites
DescriptionMake healthy cookie dough bites with chickpea based cookie dough and melted dark chocolate. You’ll love having these on hand for a sweet treat. Ingredients
Chocolate Coating
Instructions
Nutrition
Keywords: cookie dough protein bites The post Healthy Cookie Dough Bites appeared first on Eating Bird Food. Recipes via Eating Bird Food https://ift.tt/1L45wsH October 30, 2019 at 07:19AM #recipies
Baked Apple Cider Chicken and Cabbage
https://ift.tt/2N0jt3v Baked Apple Cider Chicken and Cabbage is the perfect one-pot fall dish made with cider-marinated chicken, red cabbage and apples.
This one-pot dish is great for an easy weeknight meal. On a busy school night, I like to keep dinners simple. Since everything bakes in one dish, cleanup won’t take long. Plus, with the cooler temps, this cozy chicken and apple dish is ideal for fall. Some other one-pot chicken dinners you may like are Turmeric Roasted Chicken and Sweet Potatoes and Baked Chicken with Dijon and Lime. The post Baked Apple Cider Chicken and Cabbage appeared first on Skinnytaste. Recipes via Skinnytaste https://ift.tt/2ix3Luq October 29, 2019 at 01:56PM #recipies
Valerie Brunmeier’s Cheesy Taco Pasta Skillet
https://ift.tt/32Z40pY When I came across this cookbook The Foolproof Family Slow Cooker by Valerie Brunmeier of Valerie’s Kitchen, I thought, yes! We can all use more slow cooker recipes, right? They’re time savers! But the book is more than that–it’s slow cooker recipes and OTHER one-pot solutions, such as those you can make in a skillet. They, too, are dinnertime heroes. Brunmeier knows a few things about getting good food on the table fast, as she’s got experience as a working mom of now mostly grown men. (I’ve only got two boys and they’re not grown yet, so, props to you, Valerie, cause dang, they can eat!) WHAT ONE-POT MEALS ARE IN THIS COOKBOOK?I’ve got my eye on the Chicken Parmesan Meatball Subs, which can simmer away while you’re working. The slow-cooked Short Rib Ragu looks ideal for a cold night, and the Sausage and Sweet Potato Breakfast Burrito Bowls (say that three times fast!) will make an appearance at the table, too. The book includes 75 recipes altogether, with sides, dinner rolls (yes!), desserts, chilis, soups, pasta, rice, and more. WHAT IS CHEESY TACO PASTA SKILLET?This Cheesy Taco Pasta Skillet combines the flavors of tacos with the delivery system of pasta, in just one dish. It uses ground beef, a special seasoning mix with cumin, chile powder, paprika, and others—it’s Brunmeier’s own recipe that she makes up ahead of time. And because pasta takes well to many flavors, we get a marriage of two foods that just works—along with two cheeses, cheddar and Monterey jack, that play well together, too. A DINNER MADE FROM PANTRY STAPLESA well-stocked pantry makes this meal a snap, too—it requires a lot of staples such as canned beans, tomatoes, stock, and pasta. The recipe includes her own Flavor Fiesta Taco Seasoning mix, which you can put together in a jiffy if you’ve got a well-stocked spice rack. You can substitute this for another taco seasoning of your choice, but if you put hers together it will yield more than you need so you’ll have some for future meals. Score! Q&A WITH AUTHOR VALERIE BRUNMEIERTell me why you wrote this book—how’s your book different from other slow cooker and one-pot cookbooks?
Tacos and pasta are both great dinner templates—it’s a wonder you don’t see more Tex-Mex flavors in pasta! Tell me about how this one came about?
What recipe challenged you the most to get it to work, and you’re so proud that you did?
Do you have any tips on how to prepare staples such as beans, rice, and so forth in the slow cooker?
I feel like every cookbook author has that one recipe in their cookbook that they know isn’t going to be super popular, but they loved it so much that they just couldn’t bear to cut it. What is that recipe for you?
What do you think would surprise people the most about these recipes?
What became the most-washed kitchen tool or utensil while testing the recipes for this cookbook?
What recipes do you still have on regular rotation in your kitchen, even now that the book is done?
What top secrets can you share about using slow cookers?
FIVE MORE SKILLET RECIPES TO LOVERecipes via Simply Recipes https://ift.tt/2F9fkDA October 29, 2019 at 09:10AM #recipies
Dutch Apple Pie
https://ift.tt/36lYlfI I can’t tell you the best part about a Dutch Apple Pie. It might be the simplicity of a bottom crust only pie — no need to make a lattice top or fear shrinking apples and a crust gap. It could be the perfection of fall apples baked until tender and juicy, or the buttery crumble top flecked with the barely sweet flesh of pecans. Maybe it’s the scent of cinnamon, nutmeg, and clove wafting through the air making my home smell like how a warm blanket feels on a cold day – inviting and cozy. I think, perhaps, it’s all of the above. Apple pies are the comfort food of the dessert world and there’s no denying it. WHAT IS DUTCH APPLE PIE?A Dutch Apple Pie also goes by the name crumble pie, or streusel pie, which gives you a little more insight into what you’re about to bake than the Dutch title. The pie has a pastry crust bottom with cinnamon scented apples piled onto it, and then it’s topped with a crumble or streusel topping. The buttery flaky crust, followed by the just tender warm and spicy apples, and the crumbly sweet topping give the pie layers of flavor and texture that I just love. It’s one of my all-time favorite pies. WHAT IS THE TOPPING ON DUTCH APPLE PIE?The topping or crumble is a combination of flour, sugar, pecans, and spices. I’m partial to cinnamon. It’s then tossed together with melted butter and crumbled over the pie. It doesn’t get much easier. CAN I OMIT THE NUTS IN THE CRUMBLE TOPPING?I put chopped pecans in my crumble topping but you can skip them or swap them out. Almonds would be delicious too. WHAT ARE THE BEST APPLES FOR PIE?If you’re forcing me to choose, my first choice for a pie apple is Braeburn followed by Gala. When I was developing this recipe, I actually made four pies. I tried Braeburn, gala, pink lady, respectively, and in one version, a combination of the three. Each apple held its shape but became tender when baked. I would only really caution against baking pies with red or yellow delicious apples or Jonagold. They tend to break down quickly and end up a little mushy. That being said, I’ve never had an apple pie I didn’t like. I’ll be honest with you, I’ve made pies out of granny smiths, jazz apples, honeycrisp (though they are pretty pricey to put in a pie and taste so good eaten out of hand, I’d probably save those for snacking), and pretty much any apple that was on sale at the store. So, I guess what I’m saying is if you have apples, then bake a pie. You’ll be fine, and so will your pie. WHAT IS THE BEST WAY TO SLICE AN APPLE FOR PIE?When I was a kid, I remember eating apple pies with thick cut, chunky apples. I don’t make pie that way. I prefer thin slices of apple. Doing so provides more apples for the pie and they layer nicely so you get a slice that holds together when you cut it. I like to cut my apples into slices about an 1/8 of an inch thick. WHAT TO SERVE WITH APPLE PIE?A slice of just warm apple pie with scoop of vanilla ice cream is close to heaven in my book. Drizzle some caramel sauce over the thing and heaven just got better. If that’s too rich for your blood, I get it. Some lightly whipped cream is always a delicious addition. If you don’t do dairy you can certainly use a butter alternative in the crumble topping, and use this coconut whipped cream on top. HOW TO STORE DUTCH APPLE PIEApple pie doesn’t last long in my house. If I think we will eat it up within 3 days I usually store it covered in foil on the counter. If I think it might take a week or better, I’ll keep it covered in the fridge. Apple pie tastes great any way you eat it, but it’s best served slightly warm or at room temperature. CAN YOU FREEZE APPLE PIE?It’s best to freeze an unbaked pie. Freezing a baked pie usually results in overcooked crust edges and a soggy bottom crust when you go to reheat or thaw it. Pie will keep frozen, unbaked wrapped in plastic wrap and foil for up to 4 months. Remove the foil and plastic and bake it at 375°F for about an hour. NEED MORE PIE? Recipes via Simply Recipes https://ift.tt/2F9fkDA October 28, 2019 at 09:10AM #recipies
How I’m Meal Prepping Before Baby
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Holy cannoli, I felt like baby girl was going to be here any minute back in August, but now it’s really here! I’m 39 weeks so she might make her arrival at any second. Besides working my buns off to get ahead on blog content so you all won’t miss me while I’m on maternity leave, I’m also prepping my freezer so Isaac and I have plenty of meals and snacks when we get home from the hospital. This is similar to my meal prep philosophy, but for my baby prep I am focusing on breakfast, dinner and snacks. In general, I can throw together a healthy lunch pretty quickly or eat leftovers, but if I don’t have breakfast or snacks ready to go, I tend to reach for less healthy choices. Same goes for dinner… I know that if we don’t have something planned, we’ll end up ordering takeout or swinging by one of our local go-to spots for a prepared meal, so I’m getting ahead of the game! Since we don’t know exactly when baby girl will arrive and because I don’t want to head to the kitchen to meal prep when I feel the first contraction (LOL can you imagine? I’m not that much of a meal prep lover…) I am mainly focusing on making things that I can prep in advance and freeze. We don’t have a huge freezer so I’m also just planning out ideas of items that I want to keep on hand for easy meals and snacks. Luckily, we live in an area where we can get groceries delivered so I know we will continue doing that as well. I already place an order each week for recipe testing, but I feel like online grocery shopping is going to be my BFF once the babe arrives. Here’s my Pre-Baby Meal Prep PlanSince I was already writing ideas and figuring out my meal prep strategy for when the baby arrives, I figured it would be helpful to share it here for those of you who are expecting as well. I could also see these ideas being helpful for someone who is planning to have a surgery or knows that they have an extremely busy time coming up in their life. Meal prep like this can be a game-changer! Breakfast Meal Prep
Other Quick and Easy Breakfast IdeasIn addition to the freezer meals, I’ve been brainstorming other breakfast ideas that are quick and easy to prep, but don’t require freezing. These are things that I can easily throw together and eat with one hand (apparently this is really handy when you have a newborn). Some ideas include:
Snack Meal Prep
Fresh Snacks to Have on HandIn terms of perishable snacks that I plan to keep on hand, here’s what I’m thinking:
Healthy Dinner Meal PrepFor dinners, I want to make a variety of meals that we can easily heat up without any extra prep or thought. Isaac actually knows his way around the kitchen, but I know we’ll both have to adjust to taking care of a new human in our home, so I’m doing my best to keep meal prep simple for both of us! There are two types of freezer meals when it comes to dinner: you can prep the entire meal, bake it, let it cool and then freeze it OR you can meal prep the meal, freeze it and then bake it for the first time when you’re ready to enjoy it. I personally prefer the second option – the textures and flavors are usually better – but there are some cases where it makes sense to prep and freeze the full meal. Here’s what I’m thinking:
Quick and Easy Dinner Ideas
What More Baby Meal Prep Ideas? Check Out These Posts:The post How I’m Meal Prepping Before Baby appeared first on Eating Bird Food. Recipes via Eating Bird Food https://ift.tt/1L45wsH October 28, 2019 at 08:07AM #recipies
Slow Cooker Meatballs in Tomato Sauce
https://ift.tt/2MRyOTO Meatballs should be two things: juicy and flavorful. This recipe meets both criteria, and the best part is, you make them in the slow cooker. You can expect to get about 35 to 40 golf ball-sized meatballs. This is the perfect size to serve over pasta for a weeknight dinner (and freeze some for later), set out for a party snack (football season anyone?), or feed an army for Sunday supper. The sauce is made from pantry staples liked canned crushed tomatoes, with a little crushed red pepper to add just a bit of heat. My kids are 8 and 10 years old and it wasn’t too spicy for them. Of course, if you don’t want to live life on the spicy side you can always leave it out. THE BEST MEAT BLEND FOR SLOW COOKER MEATBALLSI opted to use lean meat for this recipe – 90/10 beef and turkey sausage. The meatballs stay juicy even after the long simmer in the sauce without the extra fat. The lower fat content still makes tender, flavorful meatballs because the fat that is there doesn’t really cook off. I can easily find 1 pound packages of ground Italian turkey sausage at my local supermarket. If that’s not available try Italian turkey sausage in the casings, and just remove the casings by cutting them open with a knife. If you can’t find either, just grab some Italian pork sausage. If it’s in the casings, just remove them and mix the ground sausage in with the beef. If you use a higher fat beef or pork you may have some fat floating on top of the sauce. This is totally fine, just stir it into the sauce before serving. It adds flavor, and that little bit of fat shouldn’t make the sauce greasy. WHAT’S THE BEST CHEESE FOR MEATBALLS?I honestly just grabbed pre-shredded Romano cheese from the deli, but you can also go for the real deal and buy a wedge of Pecorino Romano cheese, and grate it yourself. Make sure you use the small holes on your grater. If you can’t find Romano (or you don’t like it) feel free to substitute mozzarella, Parmesan or asiago cheese. TIPS FOR SHAPING MEATBALLSThese meatballs be quite sticky. Here are two tips to make the meatballs easier to shape:
HOW LONG SHOULD I COOK MEATBALLS IN A SLOW COOKER?You can cook them on high for 4 to 5 hours or low for 8 to 10 hours. STORING AND FREEZING MEATBALLSThe cooked meatballs can be kept in the tomato sauce in an airtight container in the fridge for up to five days. To freeze, put the cooked meatballs in a dish, sauce and all, and pop them in the freezer. You’ll be happy to have some for later. When you’re planning dinner, just take them out and let them thaw for 48 hours in your refrigerator. Then reheat them in a sauce pan or skillet over medium heat. I’ve also been known to dump a frozen block of meatballs and sauce in a pan and heat them up that way. What can I say? I’m human and sometimes I don’t remember to take food out of the freezer until hungry people are staring at me and asking for food. MORE MEATBALL RECIPESProducts We LoveThis post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy. Recipes via Simply Recipes https://ift.tt/2F9fkDA October 27, 2019 at 09:10AM #recipies |
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