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turkey meatballs with tomatoes and basil recipe

1 make the turkey meatball mix: in a large bowl, place the turkey, bread crumbs, sour cream, egg, minced basil, salt, minced rosemary, oregano, thyme, fennel seeds, and red pepper flakes. gently mix together using your (clean) hands.2 form the meatballs and dredge them in flour: place flour in a shallow bowl or plate. use the palms of your hands to form 1 1/2 to 2-inch wide meatballs.roll the meatballs in the dredging flour and set them on a plate or tray. you should have about 18 to 22 meatballs.3 brown the turkey meatballs in olive oil: heat the olive oil over medium high heat in a large, shallow sauté pan. gently place the meatballs in the pan. you may need to work in batches as to not crowd the pan.once the meatballs are sizzling, reduce the heat to medium low and gently cook them on at least 3 sides, so that they get browned pretty much all over, and cooked through.use a fork to nudge the meatballs in the pan. cooking the meatballs should take about 10 minutes per batch. a gentle heat will ensure that the browned meatballs get cooked through.use a slotted spoon to remove the meatballs from the pan to bowl, set aside.4 make the sauce base: add the jalapeño and garlic to the pan and cook for 1 minute. add the white wine or chicken stock. increase the heat to high and boil down the liquid to the point where a wooden spoon leaves a trail through the pan as you scrape it along the bottom of the pan.5 return meatballs to pan, add tomatoes: return the meatballs to the pan...





maple-glazed chicken with caramelized onions and pears recipe

1 brown the chicken: heat the oven at 450°f. sprinkle the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper.heat the olive oil in the skillet over medium-high heat. when it is hot, add the chicken and cook without disturbing for 3 to 5 minutes, until the underside is golden. turn and cook the other sides for 3 to 5 minutes more, until the other side is golden. transfer chicken to a large plate.2 cook the onion: melt the butter in the skillet over medium heat. add the onion, 1/2 teaspoon of salt and 1/4 teaspoon pepper. cook, stirring often, for 8 minutes, or until the onion starts to brown.3 prep and cook the pears: while the onions cook, peel and core the pears. cut into quarters (large pears can be cut into 6 pieces.)move the onions to the center of the pan. add the pears, cut sides down, around the edge. cook for 4 minutes or until the pears brown on the bottom. stir the onions occasionally.turn the pears and cook the other cut sides for 3 minutes more. stir the onions occasionally.4 return the chicken to the skillet and glaze: gently stir the pears and onions together and flatten them slightly to create a bed for the chicken. place the chicken on top of the pears and onions. tip in any pan juices from the plate into the skillet.in a small bowl, stir together the maple syrup and mustard. spread the glaze over the chicken breasts with a spoon.5 bake the chicken: transfer the skillet to the oven and cook for 20 to 25 minutes, or until the glaze is browned...





tomatillo salsa verde recipe | simplyrecipes.com

growing up we always had a choice of two kinds of salsa – a red tomato salsa which we made from scratch, and a salsa verde, or green salsa, which we got from a bottle (victoria brand).as a kid i always thought that green salsa was made from green tomatoes, but actually it is made with a mexican relative of a tomato, the naturally tart tomatillo (pronounced “toe-mah-tee-yo”), which looks like a little green tomato covered with a husk.salsa verde is really easy to make from scratch, all you need are tomatillos, onion, jalapeño, lime, and cilantro.to make the salsa verde, you will need to cook the tomatillos, which you can do by either boiling them, broiling them in the oven, or pan roasting them. all three approaches are quick and easy, though with broiling or pan roasting, you get added flavor from the searing of the tomatillos.then it’s a quick spin in the blender with the other ingredients, easy!updated photos and recipe. first published 2005.printprep time:10 minutescook time:15 minutesyield:makes 3 cupsto cook the tomatillos, you can either roast them in the oven, brown them on the stovetop, or boil them. roasting in the oven or browning on the stovetop will deliver more flavor. each way works, though boiling is a more common way to cook the tomatillos.garlic is optional. you can either cook a few cloves with the tomatillos in any of these steps, or add one or two raw garlic cloves when you go to blend the salsa.ingredients1 1/2 lb tomatillos1/2 cup chopped whit...





salsa verde chicken bake, green salsa chicken

this recipe is so easy, it’s surprising how good it is!you just line a baking dish with chicken breasts, pour over plenty of salsa verde, bake, sprinkle with some cheese, bake some more, and presto wham-o you’re there. serve over rice to absorb the sauce.if it’s not the season for fresh tomatillos to make the salsa verde from scratch, salsa verde is easily available jarred (look for it in the salsa section, or mexican food section, of your grocery store). thankfully with our ginormous tomatillo harvest this summer, we have plenty home canned in the pantry.many thanks to my dear friend bruce, who came up with this recipe and urged me to give it a try. it’s perfect for a midweek meal. enjoy!recipe and photos updated, first published 2011.





cauliflower pasta bake recipe | simplyrecipes.com

1 preheat the oven to 425ºf. place one rack in the top third of the oven and one rack in the lower third.2 prepare the cauliflower and the onions: trim away the outer leaves and cut the cauliflower into slices roughly 1/4-inch thick. some smaller florets will fall away; this is fine.spread the cauliflower slices and any florets that have fallen off on a rimmed baking sheet. drizzle with 2 tablespoons of the oil. using your hands, rub the oil into the cauliflower, coating both sides. sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.roughly chop the onion. on a second baking sheet or in an ovenproof skillet, toss the onions with the remaining 1 tablespoon of the oil and sprinkle with 1/4 teaspoon salt.(roasting the cauliflower and onions on separate pans will give them more space and help them roast better.)3 roast the cauliflower and onions: place the cauliflower on the lower rack of the oven and the onions on the top rack. roast for 25 to 30 minutes, until both are tender and golden. flip the cauliflower once during roasting; stir the onions occasionally. remove the onions from the oven if they finish before the cauliflower or start to burn.let the vegetables cool slightly in their pans. break the cauliflower into smaller florets.4 lower the oven temperature to 375ºf for baking the pasta.5 while the vegetables roast, cook the pasta: bring a large pot of salted water to a boil. add the pasta to the boiling water and cook for 8 to 10 minutes, or until al dente (do not ...





plum walnut skillet cake recipe

1 preheat the oven to 350ºf. generously butter a 10-inch ovenproof skillet with a heatproof handle or a 9-inch cake pan. halve, pit, and thinly slice the plums.2 grind the walnuts: in a food processor or a nut mill, very finely chop the walnuts. transfer to a bowl.3 make the batter: add the butter and sugar to the bowl of the food processor and process until creamy, 30 to 60 seconds.add the eggs one at a time, and process after each addition, until fluffy. add the lemon zest, vanilla, flour, baking powder and salt, and pulse just until the batter is smooth.finally, add the ground walnuts and pulse to mix them into the batter. the batter will be thick.4 assemble the cake: scrape the batter into the skillet and smooth the top with the back of a spoon.lay slices of plums in a ring around the outside edge of the pan, overlapping the slices slightly. arrange a second ring of slices inside the first, and then fill in the very middle of the cake with the remaining slices. sprinkle with the turbinado sugar.5 bake the cake: begin checking the cake around 35 minutes, and continue baking (checking every 5 to 10  minutes) until the top is browned and a toothpick inserted into the middle of the cake comes out clean. total cooking time is typically 40 to 50 minutes.set the skillet on a wire rack to cool to room temperature.6brush with honey (optional): the cake is sweet enough as it is, but if you want to add a little shine for an even more beautiful presentation, heat the honey in the...





honey-mustard sheet pan pork chops recipe

sheet pan recipes are popular for a reason — the simplicity just can’t be beat!in this iteration, i channel favorite fall flavors by pairing brussels sprouts and sweet potatoes with honey-mustard glazed pork chops.before we get too far along, i have a confession: some people swear by honey mustard sauce, but i haven’t been biggest fan — until now.the few times i’ve tried it in the past, honey-mustard sauce has either been too sweet or too pungent. but when working on this recipe, i opted for dijon mustard and good quality honey, and i now see the light.there’s a floral sweetness from the honey balanced by a soft acidity from the mustard that pairs perfectly with the pork. grated garlic adds another layer of flavor that seems to bring it all together.the sauce is so addictive that you might even want to make extra to have at the table!cutting all of the veggies requires a decent amount of knife work, but it’s totally worth it when you sit down to eat.this meal is perfect for a weeknight dinner for a family, or for one person who’s happy eating the leftovers for lunch or dinners throughout the week.





slow cooker shredded chicken chili recipe

1 combine the chicken, diced onions, and diced celery in the bowl of a slow cooker: if you're using chicken breasts, cut them into 2 or 3 large pieces.2 add the liquids and spices: add the tomato puree, broth, garlic, and spices to the slow cooker. stir to mix and coat the chicken and vegetables. (note: wait to add the beans, corn, and vinegar until the end of cooking.)3 cover and cook on high for 2 to 4 hours, or low for 6 to 8 hours. it's fine if the chili ends up cooking a little longer on the "low" or "warm," too.4 shred the chicken using two forks. shred the chicken right in the slow cooker; or if it feels easier, transfer the large pieces to a bowl, shred, and then return the chicken to the slow cooker. taste the chili and add salt, pepper, or additional spices, if desired.5 stir in the beans, corn, and vinegar, then cover and continue cooking until warmed through. this should take about 15 to 30 minutes. watch for the chili to start bubbling again.6 serve with toppings. leftovers will keep refrigerated for up to a week or up to 3 months frozen.





chocolate chip and marshmallow s'mores cookies

1 make the graham cracker crumbs: place the graham crackers in the bowl of a food processor. process in pulses until the crackers are completely broken down into crumbs. (alternatively: place the crackers in a zip-top plastic bag and crush with a rolling pin.)2 combine the dry ingredients: combine the graham cracker crumbs, flour, salt, and baking soda in a mixing bowl. whisk to combine.3 beat the butter and sugars: with an electric mixer or in a stand mixer with a beater attachment, beat together the granulated sugar, brown sugar, and softened butter on medium speed until combined and thick, 30 to 60 seconds. pick out any large pebbles of hard brown sugar that you see. scrape down the sides of the bowl and the beater.4 mix in the eggs and vanilla: add the two eggs and vanilla to the butter-sugar mixture and beat at medium speed until no clumps or streaks remain, 10 to 20 seconds. scrape down the sides of the bowl and the beaters.5 mix in the dry ingredients: add the graham cracker and flour mixture all at once. beat on low speed just until no more dry streaks of flour are visible, 20 to 40 seconds.6 mix in the chocolate: add all of the chocolate chips or chopped pieces, and beat on low speed for just a few seconds until incorporated.7 chill the dough: scrape down the sides of the bowl and the beater. cover the bowl and refrigerate for at least 30 minutes or up to three days. (or freeze in individual scoops for up to 3 months.)8 heat the oven to 375f: place a ...





butternut parmesan pasta | simplyrecipes.com

1 bake the butternut squash: preheat the oven to 350°f. cut the butternut squash lengthwise in half and scoop out the guts and seeds and discard them (or save the seeds and toast them).pour 1/4 cup of water into a baking dish and place the butternut squash halves cut side down.bake for 40 minutes or until a fork easily pierces the squash. allow to cool for 10 minutes.scoop out the squash flesh from the skins and put into a blender. discard the skins.2 sauté the shallots in the olive oil over medium heat in a small skillet until just beginning to brown, about 2-3 minutes.3 purée in blender: add the shallots to the blender. add 1 cup water, the parmesan, 1 teaspoons salt and 1/8 teaspoon nutmeg and blend until smooth. taste and add more salt if needed. if the sauce is too thick, thin it with a little more water.4 add sour cream and heat until warm: pour the sauce into a small pot set over low heat. mix in the sour cream and warm it through. do not let the sauce boil.5 cook pasta in boiling salted water: fill a pot with water and salt (1 tablespoon of salt for every 2 quarts of water). set over high heat to bring to a hard boil. add the pasta and cook at a hard boil, uncovered until al dente.6 mix cooked pasta with sauce: when the pasta is ready, drain and put it into a bowl. mix with a little of the sauce and serve. add a dollop of additional sauce and some parsley right when you bring it to the table.





basic pickling spice blend recipe

are you planning on making lots of pickles? if so, you might want to try mixing up your own blend of pickling spice! it’s very simple to throw together, and one batch is enough for lots and lots of pickles. you can use this blend with cucumbers, green beans, carrot sticks, beets, or even sliced red onions, my favorite hamburger topping. it’s a versatile mix with a flavor profile that’s both savory and sweet, with a little kick of heat.if the ingredient list looks a little long to you, don’t worry! you really can pare it down to just the basics. for me, the essentials are the mustard seeds, black peppercorns or red pepper flakes, and at least one of the sweet spices (allspice, cinnamon, or cloves). as long as you’ve got those in the mix, you can customize your blend however you like.whatever mixture of spices you end up with, you’ll want to use about 1 1/2 teaspoons per pint of pickles (or a tablespoon if you’re canning in quart jars). mix ‘em up and get pickling!





grab-and-go oatmeal chia cups recipe

i work from home, but even though i may not be actually going anywhere, i still appreciate a quick breakfast that i can grab from the fridge.i tend to procrastinate this most important meal of the day, sipping my coffee and checking email before plunging into work. before long, it’s ten o’clock and hunger pangs have set in.i love opening my fridge to see these oatmeal and chia cups waiting for me.but of course, if you are rushing out the door, these cups are very handy, too. in fact, i often bring them in the car when i’m traveling and don’t want to rely on fast food.you can make as many or as few of these oatmeal cups as you like. they keep well for about 5 days in the refrigerator.the longer they sit, the thicker the bottom layer becomes, so i suggest you mix them in a bowl if you’ve stuffed your jar to the brim. either that, or prepare them in a larger jar so you have enough room to mix everything together when a bowl isn’t within reach.another bonus with these make-ahead oatmeal cups is they’re the perfect portion control for breakfast. i’m always on some sort of, ahem, “nutritional plan” to keep from packing on the pounds (being a recipe developer has its downsides!), and so i love having these pre-portioned and pre-packaged for me.plus, the oatmeal and chia seeds are so filling that i don’t get hungry until lunch!you can sweeten these to taste or use vanilla yogurt. the raisins and fruit make these satisfying enough for me, so i can save my craving...





buffalo chicken lasagna recipe | simplyrecipes.com

1 preheat the oven to 400˚f.2 make the bleu cheese sauce: melt the butter in a saucepan over medium heat; add the flour and cook, stirring occasionally, until bubbly and slightly golden, 1 to 2 minutes.slowly whisk the milk into the butter-flour mixture. at first, the mixture will seize up and look crumbly, but will smooth out as you keep adding milk and whisking.once all the milk is added, bring to a simmer. whisk frequently, scraping along the bottom of the pan, so as not to burn.cook until the mixture has thickened slightly and seems creamy, 10 to 15 minutes. remove from the heat and add the blue cheese, salt, and a few grinds of black pepper. stir until the cheese has melted. taste and add additional salt and pepper as needed.3 in a separate bowl, toss the chicken with the hot sauce until evenly coated.4 assemble the lasagna: spread a few spoonfuls of cheese sauce over the bottom of a 9x13-inch (3-quart) baking dish. arrange a single layer of pasta sheets on top of the sauce. layer with a third of the shredded chicken mixture, about 1 cup of the blue cheese sauce, and then about 1/2 cup of mozzarella cheese.repeat this process 2 more times. finish with a final layer of noodles, the remaining blue cheese sauce, and the remaining mozzarella.5 bake the lasagna: cover the dish with foil and bake for 35 minutes. remove the foil and bake until bubbling and lightly browned around the edges, about 10 minutes more.cool about 15 minutes before serving.





how to make dump cake from scratch

i was first introduced to the concept of a dump cake when i was in high school. it quickly became a favorite of my mom’s because it was so easy and convenient – and, of course, everyone loved eating it!classic dump cakes, my mom’s included, were made with canned pie filling, a box of dry cake mix, and melted butter. the ingredients were dumped into the pan — fruit first, then cake mix, followed by the melted butter. no mixing; just layer and bake.the whole thing came out of the oven resembling something between a cobbler and streusel.as much as i loved dump cakes back then, i have a few issues with them now.besides the cringe-worthy name, most dump cakes are way too sweet and can be kind of a one-note experience. using canned pie filling and cake mix also means loads of preservatives and who knows what else going into your cake.dump cakes from scratch are so much better!first of all, you get to use whatever fruit you want and you can control the amount of sugar you use. use whatever fresh fruit is in season, use frozen fruit, or go for a mix. for today’s recipe, i used frozen berries with a few ripe peaches.instead of cake mix, i use a simple mix of flour, baking powder, and salt. sprinkle this over the fruit, add some generous puddles of melted butter, and put it in the oven to bake.the real beauty of this recipe? it is just as easy as the original. it uses ingredients you already have on hand and can be assembled in minutes. it resembles the dump cakes of my youth...





chicken minestrone with basil pesto recipe

you don’t really need a recipe for minestrone, so think of this recipe as more of a guideline.the key ingredients to this ubiquitous italian soup are beans, pasta, and tomatoes. beyond that, you can add whatever vegetables are in season, leftover chicken from another meal, or any number of things.what’s fresh and in season? what do you have in your crisper drawer or pantry already? take this recipe and make it your own!no bean in my cupboard escapes candidacy for the soup (except maybe black beans). i call for cannellini beans in today’s recipe, but chickpeas, kidney beans, cranberry or navy beans are all good options.the same is true for the pasta. i used small shells, but any small shaped pasta will lend the soup a thick and hearty texture.i am, however, highly opinionated about canned tomatoes. it would be easy enough to use any random can of diced tomatoes, but i always prefer to use canned whole san marzano tomatoes.these tomatoes are flavorful, soft enough to squish with your hands, and suspended in their own thick sauce. with cheaper brands, you often end up with under-ripe tomatoes in a thin sauce: acceptable but not optimal.even when you pay an extra dollar for high-quality tomatoes, they are still probably one of the best bargains at the grocery store.finally, to the pesto. you can use store-bought pesto, or make your own by throwing the pesto ingredients in a blender while the soup is simmering. this is also a great way to use up any pesto you froze earlier i...





long island iced tea for a crowd

1 mix and chill: fill a large bowl with ice. add the tequila, rum, vodka, gin, triple sec, lemon juice, and simple syrup and stir until the mixture is well-chilled.2 strain the mixture into a pitcher and add the cola. finish with a quick, short stir.3 serve: pour individual drinks into highball or hurricane glasses filled with ice. garnish with lemon wedges. feel free to top off with a splash of cola, if desired. serve.variations:texas tea: add 1/2 cup of your favorite bourbon whiskey to the recipe. (strangely, one would think this would make it a kentucky tea?) best sipped outside while doing absolutely nothing.long beach tea: substitute cranberry juice for the cola for a fruitier and more intensely tart version of this cocktail. a novel option for backyard cookouts.





how to make easy refrigerator pickles

1 wash and dry the jars and cucumbers: wash 2 wide-mouth pint jars and their lids in hot, soapy water. set them aside to dry.rinse the cucumbers well under cold water, pat them dry, and then set them on a towel to dry completely.2 slice the cucumbers and onion, then pack them in the jars: with a sharp knife or a mandoline slicer, slice the cucumbers and onion into slices 1/8- to 1/4-inch thick.firmly pack the cucumbers and onions into the jars, fitting in as many as you can without smashing the vegetables. leave 1/2-inch or so of headspace at the top of the jars.3 make the brine: in a small saucepan over medium-high heat, bring the vinegar, water, sugar, salt, and pickling spice up to a simmer. stir occasionally and continue simmering until the sugar and salt are dissolved.4 pour the brine over the vegetables: if you have a canning funnel, use it here to make it easier to fill the jars. carefully pour or ladle the hot brine into each jar, filling the jars until the cucumbers and onions are covered. it's ok if a few small pieces poke out the top.5 cool and refrigerate for 24 hours: screw on the lids, then let the jars cool to room temperature (about an hour). the cucumbers will start off bright green, but will become darker and more "pickle-colored" as they cool.place them in the refrigerator. wait at least 24 hours before eating the pickles in order to let the flavors develop. use them within one month.





sheet pan chicken with roasted eggplant caponata recipe

1 prepare the eggplant: in a large bowl, combine diced eggplant with 1/2 tablespoon salt. place the eggplant in a colander set inside a large bowl. strain at least 15 minutes or up to 24 hours. the longer you strain the eggplant, the crispier it will get.when ready to roast, press the eggplant firmly to squeeze out moisture.2 place a large baking sheet on a middle rack in the oven and preheat to 450ºf for 15 to 20 minutes.3 prepare the chicken: in a shallow bowl, combine chicken with paprika, red pepper, fennel, salt, pepper, and one tablespoon olive oil and toss to coat.the chicken can also be prepared, covered, and refrigerated overnight.4 roast the eggplant and chicken: when you’re ready to cook, toss the eggplant with 2 tablespoons olive oil. working quickly, pull the baking sheet from the oven and place chicken skin side down. add the eggplant in a single layer around the chicken.return the hot pan to the oven and immediately lower the heat to 425ºf. roast for 30 minutes, or until the thighs are cooked through and register 165ºf with an instant-read thermometer.5 prepare the rest of the caponata: in a large bowl, whisk together the balsamic and the honey or sugar. add the cherry tomatoes, celery, green olives, capers, parsley, and garlic. toss to combine well.6 finish and serve: when chicken is ready, transfer it to a plate and rest for 10 minutes.add the roasted eggplant and the pan juices to the bowl with the cherry tomato mixture, and stir well. taste and add s...





chocolate cranberry zucchini muffins recipe

1 adjust a rack to the middle position of the oven, and heat oven to 400f.2 prepare the muffin tin: generously butter the cups and rims of a standard 12-cup muffin tin, or line the tin with paper cupcake liners. have on hand a 21/2-inch ice-cream scoop.3 combine the dry ingredients: in a large bowl, whisk together the all-purpose flour, almond flour, cocoa powder, baking powder, baking soda, cinnamon, and salt.4 add the wet ingredients: make a large well in the center of the bowl and break the eggs into it. add the honey, oil, buttermilk, and vanilla. beat with a fork to mix thoroughly. with a spatula, stir until the flour is well incorporated.5 stir in the zucchini and cranberries.6 scoop into the muffin cups: using the ice cream scoop, fill each muffin cup, rounded side up, with about 1/3 cup batter.sprinkle the muffins with the turbinado sugar and pistachios, and set the tin on a baking sheet.7 bake for 23 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out with just a few crumbs.8 set the muffin tin on a rack to cool for 10 minutes. remove the muffins from the pan and cool on the rack.





4 tips for making the best cinnamon rolls ever

in the midwest where i live, we like to eat cinnamon rolls for dinner alongside a steaming bowl of chili. the combination of sweet and savory satisfy our comfort food requirements for long cold winters.that being said, we also like cinnamon rolls for breakfast, brunch, bake sales, and other special occasions. when you eat them as often as we do, baking the perfect roll is practically a household requirement.whether you’re making our big, fluffy bakery-style cinnamon rolls or your own favorite recipe, here are a few tips that will help you make the best cinnamon rolls ever:1. don’t overheat your milkmost cinnamon roll recipes call for warm milk in the dough, and a common mistake is overheating your milk for this step. warm your milk only to between 100 and 115 degrees fahrenheit. anything over that will kill the yeast, and anything lower can increase the time it takes the dough to rise.if you don’t have a thermometer, test the milk by dipping your finger in it. it should feel warm, but not so hot that you recoil. if needed, quickly cool it down by placing it in the fridge for a few minutes or stirring with a spoon.also, if you add the yeast to the warm milk and it isn’t foamy after 5 minutes, the yeast is probably dead. it’s best to toss it and start over.2. use very soft, room temperature butter in the doughthe secret to our super tender cinnamon rolls is room temperature butter beaten into the dough. this technique works best if the butter is very soft. when it’s...