Easy Lamb Posole

Ingredients

• Servings: 6
• 1 pound lamb loin, chopped
• salt and ground black pepper to taste
• 1 tablespoon canola oil
• 1 onion, diced
• 2 tablespoons water
• 4 cloves garlic, minced
• 2 serrano peppers, minced
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 2 cups water
• 2 cups chicken broth
• 1 (14.5 ounce) can diced tomatoes
• 1/4 cup cornmeal
• 2 (15 ounce) cans hominy, drained
• 1/4 cup chopped fresh cilantro
• 1 lime, juiced

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• season lamb with salt and pepper.
• heat oil in a pot over medium-high heat. cook and stir lamb in hot oil until browned, 5 to 10 minutes. transfer lamb to a plate and return pot to heat.
• reduce heat to medium-low. cook and stir onion and 2 tablespoons water in hot pot until water has evaporated and onion is soft and golden brown, 5 to 7 minutes. add garlic, serrano peppers, cumin, and coriander; cook and stir until fragrant, about 1 minute.
• stir 2 cups water, chicken broth, and tomatoes into onion mixture. whisk in cornmeal and bring to a simmer over high heat, stirring often; add hominy, lamb, salt, and pepper to taste. reduce heat to medium-low and cook, stirring occasionally, until onion is soft and hominy mixture thickens, about 30 minutes. stir in cilantro and lime juice.

coconut-black bean soup

Ingredients

• Servings: 4
• 2 (15 ounce) cans black beans, rinsed and drained
• 1 (14.5 ounce) can diced tomatoes
• 1 (14 ounce) can coconut milk
• 1 cup vegetable broth
• 2 green onions, chopped, or more to taste
• 1 tablespoon ground ginger
• 1 tablespoon ground cumin
• 1 tablespoon ground turmeric
• 2 cloves garlic, minced, or more to taste
• salt to taste

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• combine black beans, tomatoes, coconut milk, vegetable broth, green onions, ginger, cumin, turmeric, and garlic in a large saucepan; bring to a boil. reduce heat and simmer until desired consistency is reached, 30 to 45 minutes. season with salt.

tammi's crawfish etoufee

Ingredients

• Servings: 6
• 1/2 cup butter
• 1/4 cup olive oil
• 1 tablespoon garlic powder
• 1 cup sliced fresh mushrooms
• 1 pound frozen raw crawfish
• 1 cup chopped green onion
• 1/2 cup grated parmesan cheese
• 1/4 cup minced fresh parsley
• 1 cup half-and-half
• 1 teaspoon crushed red pepper
• 1 teaspoon -style seasoning
• salt to taste
• ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• in a large skillet over medium heat, heat butter and olive oil together. saute garlic powder and mushrooms until mushrooms are tender; about 3 to 5 minutes.
• add crawfish and onions. reduce heat to low and cook for 5 minutes.
• stir in parmesan cheese, parsley, and half and half. simmer for 5 minutes and stir in crushed red pepper and seasoning. salt and pepper to taste.

slow cooker chicken and butternut squash stew

Ingredients

• Servings: 6
• 3 tablespoons all-purpose flour
• salt and freshly ground black pepper to taste
• 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/4 cup vegetable oil, divided
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 jalapeno pepper, seeds and membranes removed, minced
• 1 thai chile pepper, seeds and membranes removed, minced
• 3/4 cup white
• 1 1/2 cups chicken stock
• 1/2 butternut squash, peeled and cut into 1-inch pieces
• 5 sprigs fresh thyme
• 3 bay leaves
• 1/4 cup sour cream
• 2 tablespoons chopped fresh parsley, or to taste

Recipe

Preparation Time: 15 mins Cook Time: 8 hrs 15 mins

Ready Time: 8 hrs 30 mins


• season flour with salt and freshly ground black pepper in a container with a lid. dredge chicken pieces in the flour to coat.
• heat 2 tablespoons vegetable oil in a large skillet over medium heat. cook and stir chicken in hot oil until browned completely, 4 to 5 minutes per batch. put browned chicken pieces in the slow cooker.
• heat remaining 2 tablespoons oil in the skillet over medium heat; cook and stir onion in the hot oil until translucent, about 5 minutes. add garlic, jalapeno pepper, and thai chile pepper; continue to cook and stir until the garlic is fragrant, 2 to 3 minutes.
• pour white over the onion mixture; cook at a simmer until the liquid reduces, 2 to 3 minutes; transfer to the slow cooker.
• stir chicken stock, butternut squash, thyme, and bay leaves into the chicken mixture in the slow cooker, assuring solids are all submerged in liquid.
• cook on low for 7 1/2 to 9 1/2 hours. stir sour cream into the stew and season with salt and pepper; continue cooking another 30 minutes. stir parsley into the stew.

Beef Sukiyaki

Ingredients

• Servings: 4
• 1 1/2 cups prepared dashi stock
• 3/4 cup soy sauce
• 3/4 cup mirin
• 1/4 cup white sugar
• 8 ounces shirataki noodles
• 2 tablespoons canola oil
• 1 pound beef top sirloin, thinly sliced
• 1 onion, thinly sliced
• 1 tablespoon canola oil
• 2 stalks celery, thinly sliced
• 2 carrots, thinly sliced
• 5 green onions, cut into 2 inch pieces
• 4 ounces sliced fresh mushrooms (button, shiitake, or enoki)
• 1 (14 ounce) package firm tofu, cut into cubes

Recipe

Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 45 mins


• combine dashi, soy sauce, mirin, and sugar in a bowl and set aside.
• soak noodles in boiling water for 1 minute. drain and rinse under cold water.
• heat 2 tablespoons canola oil; cook and stir beef in the hot oil until no longer pink, 2 to 3 minutes. drain and set aside.
• heat 1 tablespoon canola oil in the skillet; cook and stir onion, celery, carrot, and mushrooms until softened, about 4 minutes. stir in green onions, and dashi mixture, noodles, beef, and tofu. bring to a simmer. divide hot sukiyaki among four bowls and serve.

Clam Chowder

Ingredients

• Servings: 4
• 2 tablespoons butter
• 1/2 yellow onion, chopped
• 2 (8 ounce) bottles clam juice
• 1 baking potato, peeled and diced
• 1/2 cup heavy cream
• 2 (6.5 ounce) cans minced clams, drained
• salt and ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• melt butter in a saucepan over medium-low heat. cook onions in melted butter until clear, 3 to 4 minutes.
• pour clam juice into the saucepan. add the potato; bring the mixture to a boil. cook at a boil until potatoes are tender, about 10 minutes.
• reduce heat to medium-low. stir heavy cream into the mixture; add clams. continue cooking until the clams are warmed, 2 to 3 minutes. season with salt and pepper.

Fast And Easy Zucchini Soup

Ingredients

• Servings: 4
• 5 zucchini, sliced
• 5 cups water
• 7 cubes chicken bouillon
• 1 (8 ounce) package cream cheese, softened and cut into 4 sections

Recipe

Preparation Time: 5 mins Cook Time: 25 mins Ready Time: 30 mins


• stir zucchini, water, and chicken bouillon cubes together in a stock pot; bring to a boil. reduce heat to medium, place a cover on the pot, and simmer the mixture, stirring occasionally, until the zucchini is tender, about 20 minutes.
• drop cream cheese into the soup; cook and stir until the cheese melts, about 5 minutes.
• blend the soup with an immersion blender until smooth.

Lebanese Zaatar (za'atar) Bread

Ingredients

• Servings: 40
• 3 cups warm water
• 1 (.25 ounce) package yeast
• 1 teaspoon salt
• 1 teaspoon white sugar
• 8 cups all-purpose flour
• 2 cups whole wheat flour, or more if needed
• 2 cups olive oil
• 1 cup corn oil
• 2 cups fresh za'atar

Recipe

Preparation Time: 30 mins Cook Time: 25 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c).
• mix water, yeast, salt, and sugar together in a large bowl. add all-purpose flour, whole wheat flour, olive oil, and corn oil; mix using your hands, adding more whole wheat flour if needed, until dough holds together. mix za'atar into dough until evenly incorporated (see notes).
• shape dough, about 1/4 cup per piece, into rounds on a floured work surface. arrange rounds on baking sheets.
• bake in the preheated oven until lightly browned, about 25 minutes.

smooth broccoli vitamix® soup

Ingredients

• Servings: 4
• 1 1/2 teaspoons olive oil
• 1/2 small onion, diced
• 2 potatoes, diced
• 1 head broccoli, cut into florets
• 1 cup milk
• 1 cup chicken broth
• 1/8 teaspoon ground black pepper
• 1/8 teaspoon sea salt
• 1/8 teaspoon ground ginger
• 1/8 teaspoon ground thyme

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• heat olive oil in a skillet over medium heat; saute onion until translucent, 5 to 10 minutes.
• spread potatoes and broccoli a microwave-safe plate. cook in microwave until tender, 4 to 5 minutes.
• place onion, potatoes, broccoli, milk, chicken broth, pepper, salt, ginger, and thyme in the vitamix® or blender. start on variable 1, slowly increase to variable 10, and end on high for 4 to 5 minutes. serve hot.

Sweet And Sticky Wings

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1/4 cup minced garlic
• 1/2 cup hot pepper sauce (such as frank's redhot®)
• 1/2 cup white sugar
• vegetable oil for frying
• 10 chicken wings
• 1 1/2 tablespoons slivered green onions

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• chill a metal bowl in the freezer.
• heat olive oil in a skillet over medium heat; cook and stir garlic until fragrant, 2 to 3 minutes. add hot sauce and sugar to garlic; cook and stir until mixture is reduced and bubbling, about 5 minutes.
• heat oil in a deep-fryer or large saucepan to 350 degrees f (175 degrees c). cook wings in the hot oil until no longer pink in the center, about 10 minutes. an instant-read thermometer inserted near the bone should read 165 degrees f (74 degrees c).
• remove wings from hot oil using a slotted spoon and transfer to the chilled bowl. add garlic-hot sauce to wings and toss to coat. transfer coated wings to a serving platter and garnish with green onion.

Bologna Potato Soup

Ingredients

• Servings: 8
• 1 onion, peeled
• 2 (15 ounce) cans cut green beans, with liquid
• 1 1/2 pounds bologna, cut into pieces
• 8 potatoes, peeled and cubed
• 4 quarts water
• salt to taste
• ground black pepper to taste
• 1/2 cup cornstarch
• 1/2 cup cold water

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 10 mins

Ready Time: 1 hr 30 mins


• place water in a 6-quart (or larger) pot. bring to a boil. place whole onion and bologna into the water and boil for 30 minutes, adding more water as needed.
• add potatoes and cook until tender.
• remove onion and add the beans. whisk the cornstarch and cold water together and also add. cook until thickened.

Cream Of Artichoke Soup Ii

Ingredients

• Servings: 6
• 5 whole artichokes
• 2 leeks, finely chopped
• 1 tablespoon butter
• 6 cups chicken broth
• 2 cups milk
• salt and pepper to taste

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ready Time: 2 hrs


• in a steamer or in a colander over boiling water, steam artichokes 45 minutes, until tender.
• while artichokes are steaming, heat butter in a large pot over medium heat. saute leeks in butter until translucent. remove from heat.
• scrape the flesh from each artichoke leaf and place in the pan with the leeks. scrape the prickly choke away from the heart of the artichokes, chop the hearts and add to the leek mixture. return to medium heat and stir to combine. pour in broth and heat through. slowly stir in milk, but do not boil. season with salt and pepper. serve hot.

kat's cauliflower leek soup

Ingredients

• Servings: 6
• 2 tablespoons coconut oil
• 2 tablespoons extra virgin olive oil
• 3 leeks, cut into 1-inch pieces
• 4 cloves garlic, chopped
• 1 head white cauliflower, chopped
• 2 carrots, peeled and chopped
• 1 large potato, peeled and cut into cubes
• 1 (32 ounce) carton low-sodium vegetable broth
• 1 (15 ounce) can light coconut milk
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/4 cup chopped fresh parsley, or as desired (optional)

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins


• melt coconut oil with olive oil in a large pot over medium-low heat. cook and stir leeks and garlic in hot oil mixture until leeks are translucent, about 5 minutes.
• stir cauliflower, carrots, and potato into leek mixture; cook and stir until the vegetables are tender, 20 to 30 minutes.
• pour vegetable broth into the pot, bring to a simmer, and cover the pot. reduce heat to low and simmer broth until vegetables are completely tender, 10 to 20 minutes.
• pour broth mixture into a blender no more than half full. cover and hold lid down; pulse a few times before leaving on to blend. puree in batches until smooth.
• return puree to pot and place over low heat. stir coconut milk, black pepper, nutmeg, and allspice into the puree. ladle into bowls and garnish with parsley.

autumn squash soup

Ingredients

• Servings: 8
• 4 cups butternut squash cubes
• 1 teaspoon salt
• 2 dashes ground cinnamon, or to taste
• 1 tablespoon coconut oil
• 1/2 teaspoon curry powder
• salt to taste
• 1 large honeycrisp apple - peeled, cored, and diced
• 1/2 large yellow onion, diced
• 3 1/2 cups vegetable broth
• 1/2 cup almond milk

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• preheat oven to 425 degrees f (220 degrees c).
• spread butternut squash cubes a baking sheet; season with 1 teaspoon salt and cinnamon.
• roast squash in preheated oven until fork-tender, about 30 minutes.
• melt coconut oil in a large pot over medium-high heat. stir curry powder and a few dashes salt into the oil. saute apple and onion in the seasoned coconut oil until softened, about 10 minutes.
• pour vegetable broth and almond milk into the pot; add butternut squash and bring the liquid to a boil. reduce heat to medium-low and simmer about 20 minutes; season with salt.
• pour soup into a blender no more than half full. cover and hold lid in place; pulse a few times before leaving on to blend. puree in batches until smooth.

slow cooker chicken and butternut squash stew

Ingredients

• Servings: 6
• 3 tablespoons all-purpose flour
• salt and freshly ground black pepper to taste
• 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/4 cup vegetable oil, divided
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 jalapeno pepper, seeds and membranes removed, minced
• 1 thai chile pepper, seeds and membranes removed, minced
• 3/4 cup white
• 1 1/2 cups chicken stock
• 1/2 butternut squash, peeled and cut into 1-inch pieces
• 5 sprigs fresh thyme
• 3 bay leaves
• 1/4 cup sour cream
• 2 tablespoons chopped fresh parsley, or to taste

Recipe

Preparation Time: 15 mins Cook Time: 8 hrs 15 mins

Ready Time: 8 hrs 30 mins


• season flour with salt and freshly ground black pepper in a container with a lid. dredge chicken pieces in the flour to coat.
• heat 2 tablespoons vegetable oil in a large skillet over medium heat. cook and stir chicken in hot oil until browned completely, 4 to 5 minutes per batch. put browned chicken pieces in the slow cooker.
• heat remaining 2 tablespoons oil in the skillet over medium heat; cook and stir onion in the hot oil until translucent, about 5 minutes. add garlic, jalapeno pepper, and thai chile pepper; continue to cook and stir until the garlic is fragrant, 2 to 3 minutes.
• pour white over the onion mixture; cook at a simmer until the liquid reduces, 2 to 3 minutes; transfer to the slow cooker.
• stir chicken stock, butternut squash, thyme, and bay leaves into the chicken mixture in the slow cooker, assuring solids are all submerged in liquid.
• cook on low for 7 1/2 to 9 1/2 hours. stir sour cream into the stew and season with salt and pepper; continue cooking another 30 minutes. stir parsley into the stew.

crescent turkey shaped veggie platter

Ingredients

• Servings: 16
• 1 (8 ounce) can pillsbury® refrigerated crescent dinner rolls or pillsbury® crescent recipe creations® refrigerated seamless dough sheet
• 1 (8 ounce) container chive-and-onion cream cheese spread
• 1 cucumber slice
• 3/4 cup small cauliflower florets
• 1/2 cup spring mix salad greens
• 1/2 cup thinly sliced red and yellow bell peppers (1 1/2 inches long)
• 1 ripe olive, sliced

Recipe

Preparation Time: 30 mins Ready Time: 45 mins


• heat oven to 375 degrees f. remove dough from can; do not unroll. using serrated knife, cut roll into 20 slices.
• place slices, cut side down, on ungreased cookie sheet to form turkey as follows: place 9 slices in half-circle shape. place 5 slices below that, then another 3, then 1 in center for head of turkey. place 2 slices to form feet of turkey, about 1 inch from head; squeeze dough to elongate.
• bake 10 to 13 minutes or until golden brown. cool 1 minute; carefully loosen with pancake turner, and slide cooling rack to cool. place on serving platter. spread cream cheese spread over turkey.
• top with cucumber slice for head, cauliflower florets, salad greens and sliced bell peppers. add olive slices for eyes, cut yellow pepper beak and red pepper wattle for turkey. cover and refrigerate until serving time. to serve, pull apart or cut into pieces.

Carole's Chili Mac

Ingredients

• Servings: 6
• 2 cups whole wheat elbow macaroni
• 2 teaspoons olive oil
• 1 small onion, chopped
• 2 green bell peppers, chopped
• 2 cloves garlic, minced
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 (8 ounce) can tomato sauce
• 1 tablespoon hot pepper sauce, or to taste
• 2 teaspoons chili powder, or more to taste
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground black pepper
• 1 (15 ounce) can white kidney beans, drained and rinsed
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (12 ounce) can whole kernel corn, drained
• 3/4 cup shredded reduced-fat cheddar cheese
• 2 tablespoons chopped green onion, or to taste (optional)

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins


• bring a large pot of lightly salted water to a boil. cook elbow macaroni in the boiling water until cooked through but firm to the bite, 10 to 12 minutes. drain.
• heat olive oil in a large skillet over medium heat; cook and stir onion, green bell peppers, and garlic in the hot oil until onion is softened, 5 to 10 minutes.
• mix tomatoes and their juices, tomato sauce, hot pepper sauce, chili powder, cumin, cayenne pepper, and black pepper into onion mixture; bring to a boil. add kidney beans, black beans, and corn; reduce heat to low, cover skillet, and simmer chili for 30 minutes.
• stir macaroni into chili, cover skillet, and simmer until macaroni is heated, 5 minutes; top with cheddar cheese and green onions to serve.

Pumpkin And Shrimp Soup

Ingredients

• Servings: 6
• 1 small sugar pumpkin
• 1/4 teaspoon celery salt
• 1/2 teaspoon curry powder
• 3 cups milk
• 1 cup chicken broth
• salt and pepper to taste
• 1/3 pound small shrimp - peeled and deveined
• 1 whole (6 pound) pumpkin, for serving

Recipe

• clean out the cooking pumpkin; remove the skin and cut into 1/2inch dice.measure 3 cups of cut-up pumpkin.
• in a saucepan, simmer the pumpkin, celery salt, curry powder, milk, and broth for about 30 minutes.stir to keep the milk from burning. season with salt and pepper.
• if you are going to serve the soup in a pumpkin, boil 2 quarts of water. cut the top off of the pumpkin and clean out carefully.cut a notch in the top for the ladle to stick through. pour the boiling water into the pumpkin and swish around and then pour into sink. pour the soup into the pumpkin and serve with lemon wedges.
• add half the shrimp to the pumpkin mixture and process in a food processor or blender until smooth. return to saucepan and simmer. add the remaining whole shrimp and simmer for 5 more minutes.

ground beef taco flatbread

Ingredients

• Servings: 6
• 1 pound lean ground beef
• salt and ground black pepper to taste
• 1 small yellow onion, diced
• 2 cloves garlic, diced
• 1 (1.25 ounce) package taco seasoning
• 1 pinch red pepper flakes, or to taste
• 2 tablespoons canola oil
• 1 (11 ounce) package pizza dough
• 1 cup shredded cheddar cheese
• 1 small green onion, minced

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• heat a large skillet over medium-high heat. cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. add yellow onion, garlic, taco seasoning, and red pepper flakes; cook and stir until onion is tender, about 10 minutes.
• heat oil in a separate skillet over medium heat.
• roll dough into a thin crust a work surface; cut into 6 equal pieces.
• fry each piece of dough in the hot oil until golden, about 1 minute per side. transfer cooked flatbread to a paper towel-lined plate.
• top each flatbread with ground beef mixture, cheddar cheese, and green onion.

spicy green tomato salsa

Ingredients

• Servings: 40
• 12 1/2 cups chopped green tomatoes
• 2 onions, chopped
• 4 jalapeno peppers, sliced into 1/2-inch-thick rings
• 4 serrano peppers, sliced into 1/2-inch-thick rings
• 1 red bell pepper, cut into chunks
• 1 cup chopped fresh cilantro
• 1/4 cup raw sugar
• 3 tablespoons minced garlic
• 2 1/2 tablespoons chopped fresh oregano
• 1 tablespoon cayenne pepper
• 6 limes, juiced, divided
• 1 tablespoon apple vinegar

Recipe

Preparation Time: 30 mins Ready Time: 30 mins


• combine green tomatoes, onions, jalapeno peppers, serrano peppers, and red bell pepper in a large bowl.
• mix cilantro, sugar, garlic, oregano, and cayenne pepper together in a small bowl.
• fill a blender with about 2 cups tomato mixture, 1 teaspoon lime juice, and 1/4 of the spice mixture; blend to desired consistency and pour into a large bowl. repeat blending with remaining tomato mixture, lime juice, and spice mixture, working in batches, until all ingredients are blended. stir vinegar into salsa.