Did you know? While the scone is most often associated with British Afternoon Tea, they were originally a Scottish treat. They officially came to the tea table around 1840, thanks to Anna, the Duchess of Bedford.
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 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!
Keyword burger sauce, chicken tenders, condiments, creamy salad dressing, dipping sauce, French dressing, french fries, golf sauce, ketchup, keto, low carb, Marie Rose, mayochup, mayonnaise, onion rings, pink sauce, red white, sandwich spread, sauce cocktail, vegetarian, yum yum sauce
What was the very first condiment? Check out the history of condiments here!
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.
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!
Preheat the oven to 350℉. Coat two 9”x5” bread pans with cooking spray.
Mix together flours, oats, baking powder, cinnamon and salt in a large mixing bowl. Set aside.
Put bananas, eggs, maple syrup, butter and extracts into a blender and process until smooth.
Pour banana mixture into the flour mixture and blend with a spoon just until all the ingredients are incorporated.
Add strawberries to the bread mixture and gently fold until they are incorporated into the batter.
Divide batter equally into the bread pans. Bake for 30 to 35 minutes until a toothpick inserted into the center clean or the internal temperature is 205℉.
Allow to rest in the pans for 5 minutes and then remove to a cooling rack. Allow to cool completely before slicing.
Hack: Store leftovers in the refrigerator for up to 5 days or freeze tightly wrapped loaves or slices for up to 3 months.
Hack: Try experimenting by using different kinds of fruit and/or berries in this recipe. Let me know it turns out in the comments section!
Hack: Take advantage of the wide variety of fruits and berries that can be found in the frozen foods section of the grocery store. If the pieces are too large for your purpose, simply let a few thaw so you can mash them or puree the desired amount in a blender.
Did you know? A family of four wastes about $1,600 per year on produce that “goes over” before it gets eaten. While my favorite way to use (almost) too ripe fruit is to bake something delicious, this article offers other solutions to avoid waste!