Place broth in a saucepan and place it on the stove to heat.
Heat 2 tbsp olive oil in a separate oven-proof pan. Add onions, garlic and salt. Saute until the onions are soft, about 5 minutes.
Add wine and rice to the onions and heat, stirring constantly, until it reaches a simmer.
Add heated broth to the rice mixture. Cover the pan with a tightly fitting lid and place in the preheated oven for one hour or until all the liquid is absorbed.
While the rice is cooking, place the remaining olive oil in a saute pan and add carrots. Cover the pan and cook over medium heat for 5 minutes, stirring occasionally. Add mushrooms to the carrots and saute for an additional 5 minutes.
Remove rice from the oven and stir in butter and parmesan cheese until it takes on a creamy texture. Stir in carrot mushroom mixture and serve.
In a small microwave-safe bowl, mix water and sugar. Heat in microwave to a temperature of between 110℉ - 115℉. This should take less than a minute and it’s very important to use a thermometer to get the correct temperature.
Dissolve yeast in water mixture and set aside for 7 minutes to proof. Normally, I would look for a foam to form on the top but in this case, because of the small amount of yeast, the blooming will not be obvious.
Mix the flour with the yeast mixture. Cover and leave it at room temperature for at least 4 hours or up to 16 hours. It will be fluffy and full of bubbles.
In a small microwave-safe bowl, mix milk, butter and sugar. Heat in microwave to a temperature of between 110℉ - 115℉. This should take less than a minute and it’s very important to use a thermometer to get the correct temperature.
Dissolve yeast in milk mixture and set aside for 7 minutes to proof. It should “bloom” or form a foam on top.
In the bowl of a stand mixer, place the flour, cornstarch, salt and baking powder. Add starter and bloomed yeast mixture. Beat on low speed for 8 minutes.
Cover and let rise for 1½ hours.
Preheat a skillet to 325℉. Place English muffin rings (I used silicone egg rings) on the skillet and spray lightly with cooking spray. Pour ¼ cup of batter into each ring and “swish” it around a bit to spread it out.
Cook undisturbed for 10-15 minutes until a skin forms on the upper side of the muffin. Remove the ring, flip the muffins and cook for another 5-7 minutes or until the internal temperature reaches 200℉.
Transfer muffins to a rack and allow to cool completely. For the best flavor, store in a tightly covered container or plastic bag overnight before eating.
Hack: If you prefer to bake these in the oven, reduce the initial rising time to one hour. Place rings on a baking sheet and coat lightly with cooking spray. Pour ¼ cup of batter into each ring, cover and let rise for an additional hour. Bake in a preheated 350℉ oven for 25 minutes or to an internal temp of 200℉.
Hack: If you don’t have rings, you can make these without them. The edges will not be as well-defined but they will still taste great!
Hack: Store English muffins at room temperature for 1-2 days, in the refrigerator for up to 4 days or in the freezer for up to 8 weeks.
In a small bowl or large measuring cup, whisk together all ingredients until well combined.
Serve as a dipping sauce for french fries, appetizers or as a sandwich spread.
Hack: Store leftovers in the refrigerator.
Hack: Make this sauce your own by adding more hot sauce, substituting barbecue sauce for the ketchup, using a different mustard (brown or dijon, for example), or adding horseradish or Worcestershire sauce!
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What was the very first condiment? Check out the history of condiments here!
Place chicken into a bowl. Add cheese and egg. Stir to combine.
Pour the mixture onto a baking sheet lined with parchment paper. Shape into a 6”-8” circle. The thinner, the crisper the crust.
Bake for 5-8 minutes until there are no wet spots on the crust.
Cover with desired toppings and cheese. Bake for 8 more minutes or until the cheese is melted.
Hack: You can substitute one 10 oz can of chicken for this recipe. Open and drain the canned chicken. Spread it on a parchment-lined baking pan and bake at 350℉ for 10 minutes. Cool and continue with the recipe.
Keyword chicken, crust, easy, easy meal, easy prep, fast and easy, healthy, high protein, keto, low calorie, low carb, pizza, quick and easy
In a large oven-safe skillet, saute the onion, celery, green pepper and mushrooms in 2 tbsp butter until soft.
Stir cubed cream cheese and remaining butter into the vegetables until melted and well incorporated. Mix in heavy cream.
Add crabmeat, shrimp, rice, garlic powder, hot sauce, cayenne, and salt to the skillet and combine with vegetables.
In a small bowl, combine cheddar cheese and cracker crumbs.
Sprinkle cracker crumb mixture over the top of the seafood mixture.
Transfer skillet to oven and bake, uncovered, for 25-30 minutes or until bubbly.
Hack: Store leftovers in the refrigerator for up to 4 days.
Hack: Feel free to use your favorite vegetables in this casserole or whatever you have on hand.
Hack: Frozen or dehydrated vegetables can be used in this recipe.
Hack: Canned or jarred mushrooms can be used in this recipe.
Hack: Feel free to use your favorite seafood in this recipe or whatever you have on hand.
Hack: One 12 oz can of evaporated milk can be substituted for the cream.
Hack: Shrimp can be purchased individually from the seafood counter at most grocery stores. They can be purchased frozen in larger portions if you wish to keep some on hand. Thaw needed amounts before cooking.
Hack: Seafood can be thawed overnight in the refrigerator. It can be thawed more quickly by placing it in a sealed bag and submerging them in a bath of cold water for about an hour.
Combine flour, salt and baking powder in a medium-sized bowl. Set aside.
Remove frozen sticks of butter and grate them using the largest holes of a box cheese grater. Return the butter to the freezer until ready to use.
Use a whisk to mix the sour cream and cold water, Store the mixture in the refrigerator until ready to use.
Add butter to the flour mixture and toss until well incorporated. Pour in the sour cream mixture and stir to combine.
Turn the dough onto a floured surface and pat it into a rough triangle. Fold the dough into thirds, like a letter. Press it out into a rough triangle again and repeat the folding process. It’s important to work quickly so that the butter doesn’t get soft. You should be able to see chunks of butter in the dough.
Divide the dough into two portions. Wrap the portions tightly and put them in the refrigerator for 30 minutes.
While the dough is chilling, peel, core and thinly slice apples.
In a small bowl, combine sugar, cinnamon and cornstarch. Add to apple slices and toss to coat.
Preheat oven to 400℉.
Remove one portion of the dough and roll it into a 10” x 15” rectangle. Cut it into 6 equal squares.
Place ¼ cup of apple filling into the center of each square and top with 1 tbsp deluce de leche. Fold the dough over the top of the apples to create a triangle. Moisten dough slightly and press to seal.
Place turnovers on a cookie sheet. Brush each one with egg wash and dust with a small amount of sugar.
Repeat with the second portion of dough.
Bake turnovers for 20-30 minutes until they are golden brown.
Transfer turnovers to a wire rack and allow to cool.
Hack: Store turnovers at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Hack: To freeze cooked or uncooked turnovers, lay in a single layer on a cookie and allow to freeze. Wrap each tightly and keep in the freezer for up to 2 months. Add an extra 3-5 minutes to the baking time for frozen turnovers.
Cover beans with 2 cups of water and allow to soak for 6 – 12 hours. Drain and rinse.
Place beans in a slow cooker. Cover them with the chopped onion, jalapeno pepper, garlic and bacon pieces.
Lay the porks chops in the slow cooker in a single layer.
In a small bowl, mix the bouillon, barbecue sauce, ketchup and brown sugar. Pour this mixture over the top of the pork chops.
Cover the slow cooker and set it on low. Cook on low for 8-12 hours or until beans are tender. This will depend on bean size and individual slow cooker temperature.
Hack: If you don’t have great northern beans, use navy beans or whatever white beans you have on hand!
Hack: Frozen or dehydrated onions can be used in this recipe!
Hack: One can of any kind of white bean can be substituted for the dried beans. It is not necessary to soak the canned beans overnight. Reduce slow cooker time to 3-5 hours or until pork chops are fork tender.
Hack: Store leftovers in the refrigerator for up to 5 days or freeze in serving-sized portions for up to 3 months.
In a small bowl, mix yogurt, honey, vanilla and cinnamon. Stir in granola just before serving.
Hack: Stir in some chopped fruit or berries for an exciting twist!
Keyword breakfast, fast and easy, granola, greek yogurt, healthy, low calorie, lunch, make ahead, oatmeal, oats, parfait, quick and easy, snack, vegetarian
Did you know? Oats are a great way to start your day. They’re packed with nutrition that combats heart disease and diabetes while helping control your weight and digestive health. Check out the factshere!