Courtesy of Garden & Gun
Courtesy of Wellplated.com | Serves: Approximately 3-4 servings
- 8 ounces whole wheat pasta (I used orecchiette)
- 1 lb. asparagus, tough ends trimmed and cut into 1-inch pieces
- 1 medium ripe avocado, halved and peeled with the pit removed
- 1 clove garlic, peeled
- 1/4 cup nonfat plain Greek yogurt
- 1/4 cup fresh parsley leaves, plus additional for garnish
- 1/4 cup fresh basil leaves, plus additional for garnish
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon kosher salt (plus additional for cooking the pasta)
- 1/4 teaspoon black pepper
- 1 tablespoon extra-virgin olive oil
- 4 small green onions, thinly sliced (about 1/2 cup)
- 2 cups fresh arugula
- 1 cup frozen peas
- Freshly grated Parmesan, optional for serving
- Bring a large pot of salted water to a boil. Add the pasta. About 3 minutes before the pasta is due to finish cooking to al dente (according to package instructions), add the asparagus and cook an additional 3 minutes, or until the pasta is al dente. Reserve 1 cup pasta water, drain the pasta, and set aside.
- While the pasta cooks, prepare the sauce. Add the avocado, garlic, Greek yogurt, parsley, basil, lemon juice, salt, and pepper to a food processor or blender. Process on high for 20 to 30 seconds, until smooth, stopping to scrape down the bowl as needed.
- In a large saucepan or Dutch oven, heat the olive oil over medium low. Add the green onion and cook 2 to 3 minutes, until soft. Add the arugula and peas and cook another 2 minutes, until the arugula is wilted. Remove the pan from the heat and stir in the drained pasta and asparagus. Add the avocado sauce and toss gently to combine, adding a bit of the reserved pasta water as needed if the pasta is too thick or clumping together. Taste and add additional salt and/or pepper as desired. Serve immediately.
Courtesy of PureWow.com
You don’t have to be Julia Child or a Master of French cooking to make this winter favorite. Just plug in your slow cooker and heat up the iron skillet to create this month’s wonderful beef stew. Our take on this classic dish raises the bar from a simple stew to an art form. Enjoy!
- 5 slices bacon, finely chopped
- 3 lbs. boneless beef chuck, cut to 1 inch cubes
- 1 cup red cooking wine
- 2 cups chicken broth
- ½ cup tomato sauce
- ¼ cup soy sauce
- ¼ cup flour
- 3 garlic cloves, finely chopped
- 2 Tablespoons thyme, finely chopped
- 5 Medium Carrots, sliced
- 1 pound baby potatoes (I used tri color)
- 8 ounce fresh mushrooms, sliced
- fresh chopped parsley for garnish
- In a large skillet cook bacon over medium high heat until crisp. Put bacon in slow cooker. Salt and pepper the beef and add to the skillet and sear on each side for 2-3 minutes. Transfer beef to the slow cooker.
- Add the red wine to the skillet scraping down the brown bits on the side. Allow it to simmer and reduce and slowly add chicken broth, and tomato sauce, and soy sauce. Slowly whisk in the flour. Add the sauce to the slow cooker.
- Add garlic, thyme, carrots, potatoes, and mushrooms to the slow cooker. Give it a good stir and cook on low until beef is tender for 8-10 hours or high for 6-8. Garnish with fresh parsley and serve with mashed potatoes if desired.
Make your next holiday event even sweeter by adding this amazing Chocolate Peppermint Ganache Cookie to your baking list!
Recipe Courtesy of www.twopeasandtheirpod.com
Ingredients for the Cookies:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chunks or chips
- 3/4 cup Dutch processed cocoa
- 1 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
For the Ganache:
- 16 oz semi-sweet chocolate, chopped
- 1 cup heavy cream
- 1 cup crushed candy cane pieces
Preheat oven to 350 degrees F. Whisk together flour, baking soda, sea salt, and cocoa. Set aside. Cream butter and sugars together until smooth. Add in eggs, one at a time. Add in vanilla and mix until combined.
Gradually add flour mixture and beat until combined. Stir in the chocolate chunks or chips. Scoop the dough into rounded tablespoons and place on prepared baking sheet, 2 inches apart. Bake cookies for 10 minutes, or until cookies are set with a soft center. Cool completely.
To make the ganache, first add the chocolate to a large bowl. Heat the cream in a small saucepan over medium heat just until it bubbles around the edges. Remove the cream from the heat and pour over the chocolate. Let the mixture stand for 30-45 seconds, then stir until the chocolate melts and a smooth ganache comes together, about 1-2 minutes.
Lay out wax paper. Dip the cookies, halfway, into the warm ganache. Place the dipped cookies on paper. Sprinkle with candy cane pieces. Let cookies sit until ganache hardens, about 2 hours. Enjoy!
Recipe Courtesy of Chungah Rhee, damndelicious.net
Recipe Courtesy of Joanna Saltz of delish.com
Ready or not we have pumpkin! Frightfully simple no bake pumpkin layered dessert served with a homemade caramel that you can set and forget. Surprise your guests with this unforgettable seasonal treat for a ghoulishly good time.
- 1 (8 oz) package cream cheese, softened
- 1/4 c. sugar
- 1 1/2 c. heavy cream
- 2 c. milk
- 3 small packages vanilla pudding mix
- 1 c. pumpkin purée
- 1 tsp. pumpkin pie spice
- 10 graham cracker sheets
- 1/4 c. Caramel
- Pecans, for garnish
- In the bowl of an electric mixer, beat cream cheese and ¼ cup sugar until light and fluffy, about 2 minutes. Slowly add in 1 1/2 cups heavy cream and beat until stiff peaks form.
- In another medium bowl, beat milk, pudding mix, pumpkin, and pumpkin pie spice until well-mixed and thick. (Start with 1 1/2 cups milk and beat until it’s the consistency of a pudding—if it’s too thick, continue to add the rest of the milk.)
- Layering: Spread a thin layer of cream cheese mixture in a 9″-x-13″ baking dish. Top with a layer of graham crackers. Add half the pudding mixture and top with a layer of half the cream cheese mixture. Drizzle with caramel and repeat, ending with the cream cheese layer (hold the caramel until ready to serve).
- Cover loosely with plastic wrap and refrigerate at least 4 hours and up to overnight.
- Drizzle with caramel and garnish with pecans before serving.
How to Make Caramel from Sweetened Condensed Milk
Ingredient: 1 14-oz. can (396 g) sweetened, condensed milk
- Remove the label from the can. Make sure that it’s sealed.
- Place the can in a pot and cover it with 2 inches (5 centimeters) of water.
- Bring the water to a simmer over high heat.
- Reduce the heat for medium.
- Allow it to cook for 2 to 3 hours. Add more water as needed.
- Remove the can using tongs.
- Let it reach room temperature before opening it.
Recipe Courtesy of ButterYourBuscuit.com
September’s deviled egg macaroni salad is sure to be a hit at your Labor Day brunch or next beach barbecue. It’s a super easy recipe with just a few simple ingredients, packed with deviled eggs and combined with creamy pasta. Make ahead so you can chill out and enjoy your day!
- 16 oz. salad macaroni or Ditalini pasta
- 1½ cups Mayonnaise
- 3 tablespoons sour cream
- 2 tablespoons mustard
- 2 tablespoons sweet pickle relish
- 6 hard boiled eggs sliced
- 2-3 ribs celery finely chopped
- ½ cup black olives sliced
- 4 oz jar pimientos drained
- 3 tablespoons fresh dill chopped
- 1 teaspoon paprika
- salt and pepper to taste
- Garnish with green onions
- Prepare pasta according to the directions, drain and let cool completely
- Prepare hard boiled eggs, let cool and slice
- In a large mixing bowl combine all the ingredients except eggs and mix with pasta until blended. Gently fold in eggs. Garnish with green onions
- Chill until ready to serve
Recipe Courtesy of www.pauladeen.com
At its peak, fresh summer squash is coming out of our local gardens and displayed in abundance at the farmers market and on grocery shelves. Try this month’s healthy side dish wonderfully crafted with a Ritz cracker crust. You will find it to be the perfect complement to any meal or offering at your next family gathering.
- 1 tablespoon vegetable oil
- 6 medium yellow squash, thinly sliced
- 1 large Vidalia onion, thinly sliced
- 1 tablespoon butter
- 1/2 cup Parmesan cheese, grated
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup sour cream
- 1 sleeve buttery crackers, crushed medium to fine
Preheat the oven to 350°. Grease a 2-quart casserole dish.
Heat the oil in a large skillet over medium heat. Sauté the squash, onion, and butter until soft. Transfer to a bowl and stir in the Parmesan, cheddar and sour cream. Add salt and pepper, to taste.
Place in the prepared casserole dish and sprinkle the cracker crumbs evenly over the top. Bake for 20 minutes or until the top is golden and bubbly.