SUPER MOIST CORNBREAD RECIPE WITH CHEESE

Over the years I branched bent eating chili with flour tortillas, corn tortilla chips, topped with cheese, soured cream or chopped green onions, even chocolate shavings. And because of a Texan I now love eating chili with cornbread, and using this moist cornbread recipe.

Making this cornbread with creamed corn instead of kernels is one among my secrets. Confirm to empty a most of the liquid from the creamed corn, or it'll be too moist.

SUPER MOIST CORNBREAD RECIPE WITH CHEESE

The type of cheese is another. I’m an enormous fan of Muenster for any Mexican, Southwestern recipe. Provides it a try. If you don’t just like the creamy results, you'll always switch to cheddar or Monterey Jack for your next batch.

I don’t know what I’d do without my Le Creuset square baking dish for this recipe. It’s study enough for the oven and pretty enough for the table. I’ve included an affiliate link for your convenience.

INGREDIENTS :

• 1 cup yellow corn meal
• 1 Tablespoon baking powder
• 1/2 teaspoon salt
• 1/8 teaspoon New Mexico Red Chile Powder (optional) or ancho chile powder
• 2 large eggs beaten
• 1 cup all-purpose flour unbleached
• 1/3 cup sugar
• 1 cup buttermilk
• 3 Tablespoons canola oil
• 1-14 1/2 ounce can creamed corn half drained
• 1 cup muenster cheese shredded
• 2 medium jalapenos deseeded, chopped

INSTRUCTIONS :

1. Preheat oven to 375. Combine the cornmeal, flour, sugar, baking powder and salt in a mixing bowl. Also add chile powder if using. (Use a pure chile powder, not chili seasoning as you would put in a pot of chili)
2. In a separate bowl, whisk together the eggs, milk, and oil. 
3. Gently fold the liquid ingredients into the dry ingredients until a batter is formed. Fold in the corn, cheese, and jalapenos.
4. Pour batter into a lightly greased 8-inch square baking pan. Bake for 20-25 minutes, until the crust is light-brown and a toothpick inserted in the center comes out clean. Remove from the heat and let cool a few minutes.

GLUTEN-FREE MOZZARELLA BITES

Gluten-Free Mozzarella Bites are easy to whomp up reception. These crispy, ooey-gooey bites are great for game day, kids’ sleepovers, or anytime you’re craving a cheesy treat!

Mozzarella Bites you'll make reception with just 10 minutes of active cooking time. Crispy on the surface, ooey-gooey on the within. 

GLUTEN-FREE MOZZARELLA BITES

Anyway, we’re going deeply savory today and you simply need a few inches of oil heated during a pot to form these hot and crispy, stretchy Mozzarella Bites.

Start by cutting 6 mozzarella cheese sticks into 6 equal pieces each. I cut all in half, then cut each half into thirds. By the way, I even have to inform you, Ben worked at Pizza Hut during college (true story) and said stuffed crust pizza is simply a daily ball of dough stretched super thin then the surface is rolled around cheese sticks. I feel cheated somehow right?

INGREDIENTS :

• 2 cups gluten-free bread crumbs
• gluten freevegetarian
• salt
• 6 mozzarella string cheese sticks, each cut into 6 bites
• 1/4 cup gluten-free flour
• 2 eggs
• 2 Tablespoons water
• marinara sauce

INSTRUCTIONS :

1. Add flour to one bowl, whisk together eggs and water in another bowl, then add bread crumbs to another bowl. Season bread crumbs with salt then stir to combine.
2. Working with 4 bites at a time, roll in the flour, tapping any excess off, then add to the egg mixture and use a fork to coat. Transfer bites to bread crumbs then use your fingers to coat each bite. Add bites back into the egg mixture then use a fork to coat, and then transfer back to the bread crumbs to create a double coating. Place bites onto a large plate then repeat with remaining cheese and refrigerate for 20 minutes or until breading is set.
3. Add enough oil to a small, heavy-bottomed pan to come 2” up the sides. Turn the heat to slightly above medium then heat until oil reaches 365 - 370 degrees. Fry bites in batches, being careful not to overcrowd the pan, until golden brown, 30 seconds or so. Scoop bites onto a paper towel lined plate then sprinkle with salt and serve immediately with warmed marinara sauce.

SLOW COOKER FRENCH DIP SANDWICHES

An easy recipe for French Dip Sandwiches made within the slow cooker or Instant Pot. Tender beef, caramelized onions and melted cheese with juicy on the side for dipping.

This easy recipe are often made in your SLOW COOKER OR INSTANT POT! The bottom recipe is that the same, which suggests regardless of which way you create it you’ll find yourself with a juicy sandwich that's to die for.

SLOW COOKER FRENCH DIP SANDWICHES

The thing I really like the foremost about using the moment Pot for this recipe is that it's made completely right within the Instant Pot. Since the moment Pot features a sauté function, you'll brown the meat and onions right within the pot before cooking. 

This is the first way I even have always made this recipe, and it's still my favorite. Yes, it takes 2-3 times the quantity of your time than the moment Pot, but I really like that I can peak at the meat, and check it for tenderness during the last hour or two of cook time (no guessing like with the pressure cooker). I also think that the meat is more tender when slow-cooked, it's always super tender and falling apart.

INGREDIENTS :

• 1 bay leaf
• salt/pepper
• 2 tablespoons extra virgin olive oil
• 2-3 pound beef chuck roast or rump roast trimmed of excess fat (I've also used a sirloin roast and boneless bottom round for a leaner option)
• 3 cups low sodium beef broth
• 1/4 cup worcestershire sauce
• 2 yellow onions quartered and thinly sliced
• 3 cloves of garlic minced
• 4-6 rolls nothing too soft or it will fall apart once dipped
• 8-12 slices cheese (provolone, swiss, havarti or monterey jack)

INSTRUCTIONS :

1. Liberally salt and pepper your roast.
2. In a large glass measuring cup, combine the beef broth and worcestershire sauce and set aside.
3. In a large cast iron skillet, dutch oven or in your Instant Pot in sauté mode, heat oil on medium-high heat, add the meat and sear on all sides until each side has a nice brown crust formed. Transfer meat into your slow cooker (if using) OR remove the meat from your Instant Pot and continue.
4. Reduce the heat to medium, and in the same pot you browned the meat in, add the sliced onions and cook for 5 minutes, adding more oil if necessary. Add the chopped garlic and cook for an additional minute or two. Pour a couple tablespoons of the beef broth mixture into the pot with the onions and using a wooden spoon, scrape up all the browned bits from the bottom of the pan (this will add lots of flavor). 

Slow Cooker:

1. Transfer the onion mixture and all accumulated juices into the slow cooker (with the meat) and add in the remaining broth and the bay leaf. Cook in your slow cooker on high for 3-4 hours or low for 5-6 hours, until the meat is very tender. Remove the meat to a cutting board and thinly slice it or shred it, set aside.
2. Place a fine mesh strainer over a large bowl and carefully pour the juices from the slow cooker through the strainer and into the bowl (this is your au jus). Set aside the onions that remain in the strainer, discard the bay leaf.
3. Transfer the sliced meat and the onions back into the slow cooker. Pour over a little bit of au jus to moisten the meat and season to taste with salt and pepper. Reserve the remaining au jus for dipping. If you'd like more au jus, you can stir in a little beef broth to make it stretch farther.
4. Toast your rolls, fill with meat and onions, cover with the cheese of your choice. Melt the cheese in a 375° oven or under the broiler until melted. Serve with the au jus on the side for dipping.

Instant Pot:

1. Add the beef to the onion mixture in the Instant Pot, add in the remaining broth and the bay leaf. Cook on high pressure for 60 minutes, followed by a 20 minute natural release. Remove the meat to a cutting board and thinly slice it or shred it, set aside.
2. Place a fine mesh strainer over a large bowl and carefully pour the juices from the Instant Pot through the strainer and into the bowl (this is your au jus). Set aside the onions that remain in the strainer, discard the bay leaf.
3. Transfer the sliced meat and the onions back into the Instant Pot. Pour over a little bit of au jus to moisten the meat and season to taste with salt and pepper. Reserve the remaining au jus for dipping. If you'd like more au jus, you can stir in a little beef broth to make it stretch farther.
4. Toast your rolls, fill with meat and onions, cover with the cheese of your choice. Melt the cheese in a 375° oven or under the broiler until melted. Serve with the au jus on the side for dipping.

BROCCOLI AND MUSHROOM STIR-FRY RECIPES

Stir-fried vegetables could be the right weeknight meal. Believe it – it’s quick, it’s healthy, and (most importantly) it’s satisfyingly delicious. 

You can serve vegan fry recipes on top of quinoa for a few extra protein in your life, otherwise you can eat it with a pleasant helping of healthy rice. I’ve even made it with some fried tofu on top and it’s always tasty!

BROCCOLI AND MUSHROOM STIR-FRY RECIPES

Broccoli performs two important functions in vegan fry recipes. First of all, it takes up bulk. It gives you something substantial to chew on, and that’s a crucial thanks to help yourself feel full.

This green brassica vegetable also packs a nutritional punch. It brings vitamins C and K to the dish, along side fiber, folate, and anti inflammatory benefits. It even brings a touch of protein—4 grams, which may be a surprising amount for a vegetable. Broccoli is a crucial vegetable within the vegan diet, so don’t skip this ingredient.

INGREDIENTS :

• 2 cups broccoli, cut into small florets
• 1/4 teaspoon crushed red pepper (optional)
• 2 teaspoons fresh ginger, grated
• 1/4 cup vegetable broth, optional water
• 1/2 cup carrot, shredded
• 1/4 cup red onion, chopped small
• 3 cloves garlic, minced
• 2 cups mushrooms, sliced
• 1/4 cup cashews, optional water chestnuts
• 2 tablespoons rice wine vinegar
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon coconut sugar, optional
• 1 tablespoon sesame seeds

INSTRUCTIONS :

1. In a large skillet on high heat, add the broccoli, onion, garlic, mushrooms, red pepper, ginger, and water. Cook, stirring often until broccoli is soft and onions are translucent. Add broth and more as needed to prevent the vegetables from sticking.
2. Stir in the carrot, cashews, vinegar, soy sauce, and coconut sugar. Stir well and simmer for about 2 minutes. Sprinkle with sesame seeds. Serve alone or on top of quinoa or brown rice.

THAI CHICKEN SATAY WITH PEANUT SAUCE

Thai Chicken Satay skewers with Thai Peanut Sauce – the gold standard of authentic Thai food! Marinated chicken with a peanut sauce that’s so good, everyone are going to be begging for the recipe – and can be astonished how easy it is!

At the danger of sounding totally obnoxious – this is often a recipe for Chicken Satay skewers with Thai Peanut Sauce that really stacks up to your favourite Thai restaurant.

THAI CHICKEN SATAY WITH PEANUT SAUCE

Thai Red Curry paste may be a “secret ingredient” in both the marinade and therefore the sauce. You only need about 2.5 tbsp which doesn’t sound like much, but we don’t want this to taste of red curry. We’re just using it as a flavour enhancer.

Ahead of publishing this recipe, I attempted the Thai Peanut Sauce with natural pure spread vs commercial spread (Kraft, now Bega) side by side to verify this!

INGREDIENTS :

• 400 g/14oz coconut milk (1 can), full fat
• 13-16 bamboo skewers , 16cm / 6.5" long (Note 1)

MARINADE:

• 1 tsp white sugar
• 600 g / 1.2lb chicken thighs , boneless skinless, cut into 2cm/4/5" pieces (Note 2)
• 1 tbsp curry powder (Note 3)
• 2 tsp red curry paste (Note 4)
• 1 tsp salt

THAI PEANUT SAUCE:

• 1 tsp salt
• 1/4 cup white sugar
• 2 tbsp red curry paste (Note 4)
• 3/4 cup natural peanut butter, smooth (Note 5)
• 2 tsp dark soy sauce (Note 6)
• 2 tbsp cider vinegar (Note 7)
• 3/4 cup (185ml) water

SERVING:

• Lime wedges (optional)
• 2 tbsp peanuts finely choppe
• Coriander / cilantro leaves and sliced red chilli (optional)

INSTRUCTIONS :

1. If cooking on a BBQ or over charcoal, soak skewers for 2 hours in water.

THAI CHICKEN SATAY SKEWERS:

1. Mix together the chicken and Marinade with 1/4 cup of coconut milk, then set aside for at least 20 minutes, or overnight.
2. Thread onto skewers - I do 4 to 5 pieces each.
3. Heat 1.5 tbsp oil in a large non stick pan over medium high heat.
4. Cook skewers in batches for 3 minutes on each side until golden.

THAI PEANUT SAUCE:

1. Place remaining coconut milk and Peanut Sauce ingredients in a saucepan over medium low heat.
2. Stir to combine then simmer, stirring every now and then, for 5 minutes.
3. Adjust consistency with water - it should be a pourable but thickish sauce.
4. Cover with lid and keep warm while cooking skewers.

SERVING:

1. Pour some sauce into a bowl. Sprinkle with some peanuts - stir some through if you want.
2. Pile satay skewers onto a platter, sprinkle with remaining peanuts, coriander and chilli.
3. Serve with sauce on the side for dipping.

CHOCOLATE CHIP CHEESECAKE COOKIES

These cookies with cheese and mini chocolate chip simply melt in your mouth. Chocolate Chip Cheesecake Cookies  are simple, light and delicious, my favorite cookie recipe.

You can make a double dose, or two or more combinations. Therein way you get a few of various tastes, from one piece of dough.

CHOCOLATE CHIP CHEESECAKE COOKIES

Chocolate Chip Cheesecake Cookies are soft, and that they melt in your mouth. Kids love them the maximum amount as grownups, they're perfect for the entire family.

The traditional chocolate chip cookie gets a lift with the addition of cheese, cornstarch and vanilla. Crunchy outside, chewy inside – make the simplest thanks to start your day.

We love this great combo of mini chocolate chip and cheese. My family and friends are always so excited once I make them.

INGREDIENTS :

• 1/4 cup unsalted butter, room temperature
• 4 oz cream cheese, room temperature
• 1 large egg
• 1 tablespoon milk
• 1 1/4 cup all purpose flour
• 1/4 cup cornstarch
• 1/2 teaspoon baking powder
• 1/2 teaspoon vanilla extract
• 1 1/4 cup powdered sugar
• 5-6 tablespoon mini chocolate chip

INSTRUCTIONS :

1. In a medium bowl combine flour, cornstarch and baking powder. Leave aside.
2. In a large bowl mix butter and cream cheese, with an electric mixer on medium speed, until it is fine and creamy.
3. Add an egg, milk and vanilla extract and continue mixing.
4. Then, add powder sugar and mix some more until the mixture is fluffy. Put in dry ingredients and mix until you get fine dough.
5. Finally, add mini chocolate chips and stir well. Leave in fridge for an hour.
6. Preheat the oven to 375 F. Line two baking sheets with parchment paper. Take the dough out of the fridge. Shape it into balls (24-26 balls).
7. Place them in the baking sheets, 1.5 inch apart. Flatten the balls using your hands or some firm object.
8. Sprinkle some mini chocolate chip, if you wish. Bake for 10 minutes.
9. Take them out of the oven and leave to cool in the baking sheets for a few minutes.
10. Transfer them to a wire rack to cool down completely.

THAI GREEN CURRY WITH VEGETABLES

Traditional take-out Thai Green Curry with Vegetables gets a homemade makeover!  With fresh vegetables and flavorful sauce, this healthier version of a decadent restaurant meal is ideal for enjoying reception any night of the week!

Something about the flavors of creamy green curry are with great care satisfying on behalf of me.  Brian and that i don’t get takeout often, but once we do it’s usually some kind of Asian and recently it’s been green curry! i really like all the vegetables and therefore the delicious flavor of the sauce.

THAI GREEN CURRY WITH VEGETABLES

While it’s ok on behalf of me to enjoy that sort of dish every once during a while, I wanted to make a lower FODMAP version that I could enjoy more frequently.

I chose to use zucchini, carrots, green beans, and baby spinach for my low FODMAP mix – but you'll honestly use 3-4 cups of whatever vegetables you think that will taste delicious!

INGREDIENTS :

• 2 tsp extra virgin olive oil
• 1 Tbsp ginger, minced or grated
• pinch of sea salt
• 3 carrots, chopped (about 1 cup)
• 2 cups cooked rice (I love brown jasmine rice)
• 1/4 cup chives
• 1 cup zucchini, chopped
• 1 cup green beans, cleaned
• 3 Tbsp homemade Thai Green Curry Paste (your favorite kind will work here!)
• 14 oz can lite coconut milk (I like the kind with only coconut milk and water on the ingredient list)
• 1/2 cup vegetable broth (homemade or low sodium)
• 2 cups baby spinach
• Juice of 1 lime
• 1 1/2 tsp tamari

INSTRUCTIONS :

1. Warm a large skillet over medium heat.
2. Add 2 tsp olive oil and sauce ginger and chives for about 3 minutes or until fragrant.
3. Add the carrots, zucchini, and green beans with a pinch of sea salt and cook for about 3 more minutes.
4. Next, add the curry paste and cook, stirring frequently for about 3 minutes.
5. Add the coconut milk with the vegetable broth and allow the mixture to bubble. Cover and reduce heat to low for about 10 minutes, or until the carrots are crisp-tender.
6. Add the spinach to the curry and vegetable mixture. Once wilted, add the lime juice and tamari. You can add more to taste.
7. Serve over a bed of your favorite rice and top with red pepper flakes.

BUTTERNUT SQUASH AND SPINACH LASAGNA

Delicious vegetarian lasagna recipe that uses vegetables (butternut squash, spinach), and three cheeses (Ricotta, Mozzarella, and Parmesan)! Perfect as a veggie main dish for each day.  Healthier version of lasagna.  

This delicious veggie lasagna recipe is healthy, meatless, gluten-free friendly, and excellent for the autumn and Winter season. Because it uses butternut squash, it’s an excellent choice as holiday vegetarian main dish or simply a vacation recipe.  It’s so good, it’s fashionable kids!

BUTTERNUT SQUASH AND SPINACH LASAGNA

To me this is often an excellent recipe to form any time of year, but because this lasagna has butternut squash, it's surely an honest holiday veggie main dish for Thanksgiving, Christmas, or New Year’s Eve.

This vegetarian recipe uses butternut squash puree, which you'll easily make by following my easy step-by-step tutorial: the way to make butternut squash puree. Or, you'll always buy pureed butternut squash at the shop.

INGREDIENTS :

Butternut Squash Filling:

• 1/2 cup milk or more, if needed
• 2 cups butternut squash puree (about half of squash)
• 1 cup ricotta cheese
• 1/4 teaspoon salt plus 1/8 teaspoon more
• 1/4 teaspoon nutmeg

Spinach Filling:

• 1 cup ricotta cheese
• 1 cup mozzarella cheese
• 2 garlic cloves minced
• 1/4 teaspoon salt
• 8 oz spinach (1 cup cooked spinach)
• pepper to taste

Other Ingredients:

• 1/4 teaspoon Paprika
• 1/4 teaspoon Basil
• 1 1/2 cups mozzarella cheese or more
• 1/2 cup Parmesan cheese on top
• 1/4 teaspoon Italian seasoning
• 10 oz lasagna noodles cooked (for gluten free, use Tinkyada brown rice lasagna noodles)

INSTRUCTIONS :

1. Preheat oven to 375 F.

Butternut Squash Filling:

1. For this filling, you will need to have pre-cooked butternut squash puree. Using food processor, combine 2 cups of butternut squash puree with Ricotta cheese, milk, salt and nutmeg. Add more milk if needed (to make the butternut squash filling very creamy). Mix very well, taste and add more salt, if needed.

Spinach Filling:

1. Combine spinach, Ricotta cheese, mozzarella, garlic, salt and pepper. Mix, taste, and add more salt and pepper, if needed.

Cooking lasagna noodles:

1. Bring a very large pot of water to boil, and cook lasagna noodles according to package instructions. Rinse in cold water, drain. Using knife, trim noodles to fit your baking dish (if necessary).

How to assemble vegetarian lasagna:

1. Prepare a baking dish - I used a casserole dish 11 inches x 8.5 inches x 3 inches deep. Grease the lasagna dish lightly with olive oil spray. Spread 1/3 of butternut squash filling on the bottom of the dish. Sprinkle lightly with mozzarella cheese. Top with cooked lasagna noodles without overlapping (I used 3 noodles).
2. Spread half of spinach filling over the noodles. Top lightly with Mozzarella cheese. Top with cooked noodles.
3. Spread another layer (1/3) of butternut squash mixture, then sprinkle lightly with Mozzarella cheese. Top with cooked noodles.
4. Spread the remaining half of spinach filling over the noodles. Top lightly with Mozzarella cheese. Top with the final layer of cooked noodles.
5. Spread a generous amount of butternut squash filling (the remaining 1/3) over this final layer of noodles, sprinkle with grated Parmesan and remaining mozzarella cheese (about 1/2 cup of mozzarella). Generously sprinkle the cheese with Italian seasoning, paprika, basil.
6. Cover the baking dish with foil and bake for 30 min. Remove foil and bake additional 10 minutes.

SWEET POTATO NACHOS RECIPES

Sweet potatoes are perfection. Not only are they delicious, but they also happen to be full of many vitamins and minerals, meaning you'll bury them under cheese and avocado and still find yourself with a dish you'll feel good about eating.

I love nachos — absolutely adore. The crunch of the chips, the gooeyness of the cheese, the superbly harmonious meshing of the flavors be still my pounding heart.

SWEET POTATO NACHOS RECIPES

But I also like to eat healthy [most of the time], meaning that I had to mention goodbye to my habit of eating cheese and chips for lunch 4 times every week and find a far better alternative.

Delicious and painless — what more could you ask for? and therefore the neatest thing a few dish like this is often that it’s fully customizable counting on your tastes.

INGREDIENTS :

• 1 Tbsp. olive oil
• salt and pepper, to taste
• 2 large sweet potatoes, sliced ¼ inch thick
• 1 tsp. paprika
• 1 tsp. garlic powder
• 1 cup canned black beans, rinsed
• 1 cup shredded sharp cheddar cheese
• ¼ cup chopped green onions
• 1 avocado, diced or smashed
• Greek yogurt or sour cream
• Salsa

INSTRUCTIONS :

1. Preheat oven to 425F and lightly spray a baking sheet with cooking spray.
2. Wash and dry your sweet potatoes, then use a vegetable peeler to peel them. Slice them into ¼ inch rounds and place in a large bowl. Drizzle with olive oil, using your hands to ensure that each round is evenly coated. Season with paprika, garlic powder, and salt and pepper, tossing well.
3. Place rounds in a single layer on your baking sheet. Bake for 40 minutes, turning them over halfway through to ensure they don't burn.
4. Remove from oven and transfer rounds to a cast iron skillet or oven safe dish, allowing the edges to slightly overlap. Top with beans and cheese before returning to the oven for an additional 5 minutes, or until cheese is melted.
5. Remove from oven and sprinkle with chopped green onions. Serve with avocado, Greek yogurt or sour cream, and salsa.

PASTA POMODORO RECIPE

This pasta pomodoro recipe is spaghetti tossed during a homemade spaghetti sauce and garnished with many parmesan cheese and fresh basil. 

You can never fail with a hearty pasta dish, especially when you’re feeding a crowd. A number of my favorites include penne alla vodka, Cajun chicken pasta and this easy yet satisfying pasta pomodoro.

PASTA POMODORO RECIPE

Sometimes simple is best, like during this case with the classic Italian favorite pasta pomodoro. The pasta is tossed within the most delicious homemade spaghetti sauce, with a secret ingredient that creates it taste love it came from your favorite Italian restaurant. Add some parmesan cheese and fresh basil, then serve!

This pasta dish is ideal as a lighter main course, otherwise you can serve it as a entremots alongside chicken and vegetables. I prefer to serve my pomodoro with a side of bread and a tossed salad. It’s always an enormous hit with kids and adults alike!

INGREDIENTS :

• 2 teaspoons garlic minced
• 1/2 cup parmesan cheese divided use
• 1/4 teaspoon crushed red pepper flakes optional
• 28 ounce can San Marzano Whole Tomatoes pureed in a blender or food processor
• salt and pepper to taste
• 2 tablespoons olive oil
• 1/2 cup onion finely chopped
• 3 tablespoons butter
• 3 sprigs fresh basil plus more basil leaves for garnish.
• 12 ounces spaghetti or other long pasta

INSTRUCTIONS :

1. Heat the olive oil in a large pan over medium heat. Add the onions and cook for 4-5 minutes or until softened. Add the garlic and cook for 1 more minute.
2. Stir in the red pepper flakes (optional), then add the pureed tomatoes. Season with salt and pepper to taste.
3. Bring to a simmer and cook for 20 minutes or until sauce has just started to thicken. Stir in the sprigs of basil, then remove the sauce from the heat.
4. While the sauce is simmering, cook the spaghetti in a large pot of salted water according to package directions.
5. Drain the pasta, reserving 1/4 cup of the pasta cooking liquid.
6. Discard the basil sprigs. Add the pasta to the pan with the tomato sauce, toss to coat. Place the pan of pasta over medium heat.
7. Add the pasta water, 1 tablespoon at a time, until pasta sauce is at your desired consistency.
8. Stir in the butter and half of the parmesan cheese. Toss the pasta until the cheese and butter are melted.
9. Remove the pasta from the heat. Top with remaining parmesan cheese and fresh basil leaves, then serve immediately.

SUMMER CORN ZUCCHINI WHITE BEAN SOUP

I don’t mind eating warm food when it’s hot and soup is legit one of the easiest things to make. It needs so little hands on time I can run back the living room while it simmers and hang out in the blast of cold air!Without further ado, the first of the warm weather recipes is here! Say hey to summer corn zucchini white bean soup.

My hands down favorite part about this soup? The fresh kernels right off the cob. Nothing says warm summer days and lazy summer nights like corn on the cob. A must at every BBQ right?

SUMMER CORN ZUCCHINI WHITE BEAN SOUP

Slicing the kernels fresh off the cob makes SUCH a difference. So much flavor and wonderful texture! However, if the ears of corn aren’t looking good at the store or you just can’t find them, you can absolutely substitute about 2 cans of sweet corn kernels.

By the by, this recipe makes up a nice, big batch of soup that’s perfect to save for a “rainy” day. Or more like a day when it’s so hot there’s no way you’re going to cook! I love when you come home from work and you know you already have dinner ready to go, don’t you.

INGREDIENTS :

• 6 cups vegetable broth
• 1/2 teaspoon ground oregano
• 1/2 teaspoon dried basil
• 2 medium zucchini, halved and diced
• 3 medium carrots, peeled, quartered and diced
• 2 celery ribs, halved and thinly sliced
• 2 tablespoons canned diced green chilies, drained
• 1/2 yellow onion, diced
• 28 ounces white beans (cannellini beans), drained
• 2 tablespoons extra virgin olive oil
• 3 ears of corn, kernels sliced off
• 3 cloves garlic, minced
• 1/2 cup wild rice
• 1/4 cup dry white wine
• 2 teaspoons lemon juice
• 1/2 teaspoon dried thyme
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon paprika
• Pinch of cayenne powder
• Salt and pepper, to taste

INSTRUCTIONS :

1. In a large pot, heat olive oil over medium high heat. Add onions, carrots, and celery. Cook 5 minutes, stirring occasionally, until somewhat softened.
2. Stir in the garlic and cook 1 minute, until fragrant.
3. Pour in the white wine and scrape up any browned bits on the bottom of the pot.
4. Add the rest of the ingredients, except for the corn and zucchini. Bring to a boil, cover and reduce to a simmer. Cook for 20-25 minutes, stirring occasionally, until rice is softened.
5. Stir in fresh corn and zucchini. Simmer another 5-7 minutes until corn and zucchini are softened.
6. Add salt and pepper to taste. Garnish with fresh parsley.

EASY BAKED HALIBUT RECIPE

Succulent baked halibut with slightly of lemon, Dijon mustard and dill is a perfect meal when something light and healthy is what you’re hungry for, and it’s able to serve in around twenty minutes!

Halibut was one among favorite sorts of fish to organize and serve to my clients during my personal chef days.

EASY BAKED HALIBUT RECIPE

The light and succulent fillets were the right canvas to require on the marginally bright and tangy flavors of lemon, garlic, perhaps slightly of mustard, and a sprinkling of herbs and seasoning. And therefore the incontrovertible fact that they baked off so quickly made it an incredibly quick and convenient meal to prepare!

Because halibut takes on added flavors so well, it only needs a couple of minutes of quick marination before simply being placed onto a parchment-lined baking sheet and baked for roughly 12 minutes.

INGREDIENTS :

• 1/2 teaspoon lemon zest
• 1 teaspoon Dijon mustard
• 1 teaspoon lemon juice
• Pinch paprika (about 1/8 – 1/4 teaspoon)
• 2 large garlic cloves, pressed through garlic press
• Salt
• Black pepper
• 2 tablespoons olive oil
• 4 (6 ounce) skinless halibut fillets (you can ask you seafood department to cut it for you)
• Fresh dill, chopped for garnish
• Lemon slices or wedges, on the side

INSTRUCTIONS :

1. Preheat your oven to 450°, and line a baking sheet with parchment paper or foil.
2. In a small ramekin, prepare the marinade/seasoning by combining the pressed garlic cloves, Dijon, lemon juice and zest, the paprika, and a couple of good pinches of salt and pepper with a fork; add in the olive oil, 1 tablespoon at a time, and blend that in until combined.
3. Place the halibut fillets onto the prepared baking sheet, and brush each fillet with the seasoning mixture (or pour it directly over), and if you have a few minutes, allow it the fillets to marinate for 10-20 minutes.
4. Place the seasoned fillets into the oven and bake for 10 minutes; then, turn the broiler on, and allow the fish to broil for 2-3 minutes until it has a bit of color, and is tender, flaky and cooked through
5. To finish, sprinkle over some fresh dill, add lemon slices or wedges, and serve with your choice of side.

CAULIFLOWER CASHEW MANGO CURRY

Use the fresh sweet mangoes in season to form this Cauliflower Cashew Mango Curry! It’s also vegan and gluten-free and may be made in your Instant Pot or stove-top.

For this mango curry recipe, I tossed the cauliflower with smoked paprika and tiny bit garam masala, sautéed a touch then pressure cooked.

CAULIFLOWER CASHEW MANGO CURRY

That’s why I'm sharing this recipe now because mangoes are in season and you don’t need to resort to the canned version.

I made this Cauliflower Cashew Mango Curry in my Instant Pot. I really like using my IP wherever possible and this curry was no exception.

If you've tried this Instant Pot Cauliflower Cashew Mango Curry Recipe then don’t forget to rate the recipe!

INGREDIENTS :

• 2 tablespoons whole raw cashews
• 1/2 teaspoon black mustard seeds
• 1/4 teaspoon cumin seeds
• 1 inch ginger, finely chopped
• 2 cups (heaping) cauliflower florets , 1-inch each, from around 1/2 head of a medium size cauliflower
• 1/4 teaspoon smoked paprika
• 1/4 + 1/8 teaspoon garam masala, divided
• 1 cup mango puree, use fresh, from 2 large sweet mangoes
• 1 tablespoon + 2 teaspoons oil, divided, I used avocado oil
• 1 whole dried red chili, broken
• 1 green chili, sliced, or add more to taste
• 8-10 curry leaves
• 1/2 cup water
• 1/4 teaspoon red chili powder, or to taste
• 1/4 teaspoon turmeric powder
• 1/2-3/4 teaspoon salt, adjust to taste
• 1 teaspoon sugar, optional, use only if mangoes aren't very sweet
• pinch cinnamon powder
• 1 cup coconut milk, I used full fat from can
• 1 tablespoon chopped cilantro
• 3-4 teaspoons lemon juice

INSTRUCTIONS :

1. Toss the cauliflower florets in 1/4 teaspoon smoked paprika and 1/8 teaspoon garam masala. Set aside.
2. Press the saute button on IP. Once it displays hot, add 1 tablespoon oil and then add the cashews. Roast the cashews for 1-2 minutes until golden brown from both sides. Remove on a plate.
3. To the same pot now add the cauliflower. Cook for 4 to 5 minutes, stirring often until brown from both sides. Remove on a plate.
4. To the same pot now add the remaining 2 teaspoons of oil. Add mustard seeds and cumin seeds and let the mustard seeds pop and cumin seeds sizzle.
5. Make sure there's nothing stuck at the bottom of the pot after sauteing the cauliflower. If there is, first add 1-2 teaspoon water and deglaze the pot. Wipe clean and then add the oil.
6. Then add the chopped ginger, dried red chili and sliced green chili. Saute for a minute until ginger starts changing color.
7. Then add the curry leaves and stir. Remember it will splutter a lot when you add the curry leaves so move aside after adding them.
8. Then add the mango puree. Also add 1/2 cup water along with the mango puree.
9. Add the garam masala, red chili powder, turmeric, salt, sugar (if using) and cinnamon powder. Stir.
10. Stir in the coconut milk and mix. Add sauteed cauliflower on top. Don't stir and close the pot with its lid.
11. Press the manual or pressure cook button. Use the adjust or pressure level button to set pressure to "low". Cook on low pressure for 3 minutes, with the pressure valve in the sealing position. Let the pressure release naturally for 5 minutes and then do a quick release.
12. Open the pot and add the cilantro and the lemon juice and mix.
13. Transfer cauliflower mango curry into serving bowl, garnish with the roasted cashews and more cilantro. Serve warm with rice, quinoa, couscous. 

BACON WRAPPED CHICKEN BITES

Bacon Wrapped Chicken Bites – Perfectly seasoned chicken pieces, wrapped in glorious bacon, rolled in sugar and baked to golden perfection. 

I have an excellent yummy fabulous and ridiculous appetizer for you today. Bite size pieces of chicken wrapped in bacon, they're then rolled in sugar and eventually baked to perfection.  

BACON WRAPPED CHICKEN BITES

The bacon, the sugar, the chicken; this recipe has got to be the motherlode of all appetizers! They're filled with flavor, sweet from the sugar, salty from the bacon, plus I generously seasoned them with some fresh cracked pepper.

This recipe only involves a couple of ingredients! It’s amazing how just a couple of items from your kitchen can make something so delicious. 

INGREDIENTS :

• 1/2 tsp salt or to taste
• 1 tsp pepper or to taste
• 12 slices bacon thin cut, cut into halves or thirds
• 3/4 cup dark brown sugar packed
• 2 chicken breasts boneless and skinless, cut into 1 inch cubes
• 1 tbsp parsley for garnish

INSTRUCTIONS :

1. Preheat oven to 350 F degrees.
2. Cover a baking sheet with aluminum foil, this will save you from having to scrub your baking sheet. Place a cookie rack on top the baking sheet. I used a cookie rack here. Place the sugar in a shallow plate.
3. Season chicken pieces with salt and pepper.
4. Depending on your bacon how thin or thick it is, cut each slice in either half or 3 pieces. I cut mine into 3. Wrap each piece of chicken with a piece of bacon. There is no need for toothpicks, the bacon will stick to the chicken. Roll the wrapped chicken into the brown sugar and make sure each piece is nicely coated in the brown sugar.
5. Place chicken pieces on the prepared baking sheet and season again with more salt and pepper.
6. Bake for about 45 minutes or until bacon is nice and crisp.
7. Garnish with parsley, so that it looks pretty.

HOT CHOCOLATE CAKE ROLL

Soft cake roll crammed with light and fluffy frosting with folded mini marshmallows, drizzled with chocolate sauce and topped with more marshmallows. Perfect cake to possess with a mug of hot cocoa.

CHOCOLATE CAKE ROLL

This cocoa Cake Roll may be a cake that I made for an in depth friend to require home together with her to her family. She goes through some adversity and once I asked if there was anything I could do, she said “Chocolate Cake!”

HOT CHOCOLATE CAKE ROLL

She may be a big fan of chocolate like me, so I knew immediately that it might need to be a cake. I made a decision to form it cocoa themed because it are often so comforting. The soft, moist cake, smooth frosting, and marshmallows all make it a comforting holiday dessert

After rolling the cake, I had to form it look even, so I stop small slices off of every end. I don’t think I’ve seen my little guy inhale a cake faster than that before. It really was so good and tasted a bit like hot cocoa!

INGREDIENTS :

Cake:

• 3 eggs
• ¼ tsp salt
• ⅓ cup water
• 1 tsp vanilla extract
• ¾ cup flour
• 1 cup granulated sugar
• ¼ cup unsweetened baking cocoa
• 1 tsp baking powder
• Unsweetened baking cocoa and powdered sugar for rolling the cake

Frosting:

• 1/3 cup white granulated sugar
• 1/2 cup marshmallow fluff
• 8 oz cream cheese
• 1 1/2 cups Cool Whip in tub not can
• 1 1/2 cups mini marshmallows

Topping:

• Chocolate syrup
• Mini marshmallows

INSTRUCTIONS :

1. Preheat oven to 375 and line 17x11x1 pan with parchment paper and spray with cooking oil spray (make sure to get the sides too).
2. Beat eggs with electric mixer on high speed for 5 minutes until thick and light yellow.
3. Slowly beat in granulated sugar.
4. Lower speed to low and add water and vanilla extract.
5. Still on low, slowly add flour, ¼ cup cocoa, the baking powder and salt. Beat just until batter is smooth.
6. Pour into pan and spread evenly. Bake for 7-8 minutes and do a toothpick test. Run a spatula around edges of the pan to loosen cake.
7. Generously sprinkle a clean kitchen towel with cocoa and powdered sugar. Turn the cake pan upside down onto the towel. Carefully remove parchment paper. Trim off crusty edges if necessary.
8. While the cake is still hot, gently roll cake with the towel from narrow end (don't make it too tight and don't press.
9. Cool on a wire rack for at least 30 minutes.
10. While the cake is cooling, make frosting: Beat cream cheese with sugar on medium-high for about 2 minutes, until light and smooth. Scrape sides and bottom of the bowl and add marshmallow fluff. Beat until combined. On low speed, beat in Cool Whip just until combined. Scrape sides and bottom of the bowl and add marshmallows. Fold them in with a spatula until all incorporated.
11. Unroll cake carefully. Carefully, spread frosting all over the cake, leaving about an inch and a half one of the short ends.
12. Carefully roll the cake back up (starting with the side that has frosting) and place cake on the serving dish seam down.
13. Drizzle with chocolate syrup and top off with some mini marshmallows.
14. Cover and refrigerate until ready to serve!