Showing posts with label Main Course. Show all posts
Showing posts with label Main Course. Show all posts


January 15, 2020
Turkey gravy is certainly an enormous thing at our Thanksgiving dinner, and not something to rush. Its the right entremots to form ahead, to make sure it comes out perfect and one less thing you would like to try to to before feasting!


I’m quite picky with my gravy, I prefer it to possess an upscale dark brown color. You get that from roasting the turkey wings during a pot. All those brown bits on rock bottom and therefore the golden brown crispy skin on the wings.

Making Turkey gravy are often a touch time consuming and stressful. Especially if your like me, and you are feeling like most are looking over your shoulder and waiting and expecting that delicious gravy to thicken up in order that they can eat!



  • 2 turkey wings
  • 2 carrots chopped
  • 4 cloves garlic smashed
  • 6 cups water
  • 3 celery stalks chopped
  • 1 small onion chopped
  • 5 tablespoons butter
  • 1/3 cup flour
  • 1 teaspoon cider vinegar, optional
  • Salt and pepper to taste


  1. Preheat oven to 375 degrees
  2. Place turkey, onions, celery, carrots and garlic in a large pot or Dutch Oven and place on the upper or middle rack. Bake uncovered for 2 hours. Remove from oven.
  3. Add water and simmer on stove top uncovered 45 minutes. You should have about 4 cups of stock.
  4. Strain the stock into a bowl and refrigerate for 2 hours or even overnight. Using a spoon remove the fat accumulated on top.
  5. Heat a large saute pan on medium high heat, add butter and let melt . Whisk in flour and cook about 30 seconds. Whisk in turkey stock and vinegar.
  6. Bring to a boil then reduce heat and simmer until thickened. Turn off heat, sauce will thicken more once its starts to cool down.


December 26, 2019
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!


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.


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)


  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.


December 19, 2019
Yaki udon is a simple Japanese stir fried udon noodle recipe ready in 20 minutes! Stir fried udon noodles with a savory 5 ingredient yaki udon noodle sauce.

For this recipe, I used ground chicken for chicken yaki udon but you'll also use hamburger or pork. Seafood would work also.


Yaki udon may be a stir fried Japanese udon noodle dish made with an assortment of vegetables and protein. It’s stir fried with a savory sauce made from soy and mirin. This is often different from yakisoba because they're made with different noodles. Yakisoba is additionally a stir fried Japanese noodles dish but the noodles used are much thinner. But this is often to not be confused with soba noodles which are literally made out of buckwheat flour.

Yaki udon may be a good way to use frozen udon noodles because they’re excellent in stir fries. Frozen udon noodles are great to possess available for quick meals because they cook quickly, and consistent with how you cook them, retain the chewy texture of udon noodles pretty much.



  • 2 packets udon noodles
  • 1½ cups mushrooms sliced
  • 2 stalks scallions
  • 1 Tablespoon avocado oil
  • Yaki Udon Noodle Sauce
  • 2½ Tablespoons dark soy sauce
  • 3 bok choy quartered or halved
  • ⅓ white onion chopped
  • 2 Tablespoons oyster sauce
  • 1 Tablespoon mirin
  • ½ lb ground meat beef, chicken, turkey, pork
  • 2 teaspoons brown sugar
  • ½ teaspoon rice wine vinegar


  1. Mix all the ingredients for the sauce in a small bowl and set aside.
  2. Cook the Udon Noodles
  3. Remove your udon noodles from its package and add it to a pot of boiling water. Frozen udon noodles can be added directly to the pot of boiling water. Stir gently until your udon noodles are separated and pliable. This should take 1 - 2 minutes. They come precooked so avoid overcooking them as they can get too soft.
  4. Rinse and drain your noodles under cold water. If not using right away, drizzle on a little bit of oil to keep them from sticking.
  5. Stir Fry
  6. Heat your pan over high heat and add the oil. Add in the ground meat and stir fry for 1 minute before adding the rest of your vegetables. Stir fry together for 1 minute and then add in the noodles and sauce. Continue stir frying for 3 - 4 minutes or until well combined. Serve immediately.


December 19, 2019
The easiest way you'll make a Mongolian beef recipe! The meat gets meltingly tender within the slow cooker and therefore the sauce becomes incredibly silky, with great spicy/sweet flavors!

All of the amazing spicy/sweet flavors of Mongolian beef, but in an incredibly easy slow cooker meal with just 10 minutes of prep. This is often the Mongolian beef recipe for the busiest of people!


The main thing I really like such a lot about this Mongolian beef recipe is that unlike some slow cooker meals, it’s made entirely within the slow cooker, with no extra steps to require.  No browning the meat, no broiling just adding all the ingredients, turning on the slow cooker and walking away.  

And this meal is never short on flavor!  The garlic and ginger bring many classic Mongolian beef flavor, and combined with sweet/heat combination of sugar and Sriracha sauce it’s a powerhouse of wonderful flavors!



  • 1/4 cup cornstarch
  • 1 Tbsp vegetable oil
  • 3-4 cloves garlic, minced
  • 2 tsp fresh ginger, minced
  • 3/4 cup water
  • 1 cup shredded carrots
  • 4-6 green onions, thinly sliced
  • sesame seeds, for garnish
  • 3/4 cup reduced sodium soy sauce
  • 3/4 cup light brown sugar, packed
  • 1 1/2 lbs thinly sliced flank steak (1/4 inch thick)
  • 1 - 2 tsp Sriracha sauce (can substitute with red pepper flakes or cayenne instead - in whatever amount you prefer)


  1. Add sliced flank steak and cornstarch to a large resealable plastic bag.  Close and shake to coat well.  This can be done in a large mixing bowl as well, but I find it's less messy to do in a bag.
  2. To the bottom of slow cooker, add vegetable oil, garlic, ginger, water, soy sauce, brown sugar and Sriracha sauce.  Stir to combine.
  3. Add in coated flank steak and carrots and stir again until everything is coated in the sauce.
  4. Cover and cook on HIGH for 2-3 hours or on LOW for about 4 hours, until steak is cooked and tender.
  5. Serve over white rice and garnished with green onions and sesame seeds if desired.


December 18, 2019
Delicious Baked Eggplant cheese With tender coated eggplant slices smothered in cheese and spaghetti sauce. 

Eggplant cheese tastes terribly kind of like regular chicken cheese. Individuals usually marvel what flavor the eggplant itself lends the dish.Eggplant features a terribly gentle flavor, like pasta squash. As a result of it's such a light flavor, it’s simply employed in recipes that have daring flavors. In one thing like eggplant cheese, the eggplant flavor itself isn’t even very tasted.


Eggplant ought to be sliced regarding 1/4 in. Thick once creating eggplant cheese. Merely stop the top and slice through massive, 1/4-inch thick circles.

The depart associate degree eggplant is totally edible. However, because the eggplant grows larger and matures, the peel might become robust and bitter. Individuals usually favor to peel larger eggplants as a result of this, however smaller eggplants do exactly fine unpeeled. It winds up being a matter of private preference.



  • 2 large eggs
  • ¼ teaspoon pepper
  • 1 cup panko bread crumbs
  • 3 medium eggplants
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 cup Italian style bread crumbs
  • 1 cup all purpose flour
  • 1 teaspoon garlic powder
  • 2 cups marinara sauce
  • 8 ounces fresh mozzarella sliced
  • ¼ cup chopped fresh basil
  • 1/2 cup freshly grated parmesan cheese divided


  1. Slice eggplant into 1/4 inch rounds. Lay out in a single layer on a paper towel lined baking sheet and sprinkle with salt. Let sit 1 hour to release moisture.
  2. Preheat oven to 400 degrees F. Lightly grease 1-2 large baking sheets.
  3. Set up 3 shallow dishes for dredging. In the first dish, stir together flour, salt and pepper. In the second dish, whisk eggs. In the third dish, stir together panko bread crumbs, Italian bread crumbs, and garlic powder.
  4. Working one at a time, dredge eggplant slices in flour mixture, dip in egg mixture, and then coat in bread crumb mixture. Place onto the prepared baking sheet in an even layer. Sprinkle on a light coating of parmesan cheese.
  5. Roast in the preheated oven for 20 minutes, flipping eggplant slices halfway through.
  6. Spread 2 tablespoons of marinara into the bottom of a lightly greased 9x13 dish. Layer half of the eggplant slices onto the bottom. Top with half of the remaining marinara, and then layer on all of the mozzarella slices. Sprinkle on half of the basil and half of the parmesan cheese.
  7. Place remaining eggplant slices on top and cover with remaining marinara, basil, and parmesan cheese.
  8. Bake, uncovered, in the 400 degree o

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