My grandmother (dad’s mother) and my parents used to pickle a lot when I was a kid. My dad’s favorite was spicy carrot and cauliflower pickles (I’m still waiting for the recipe); my favorite was sweet watermelon rind pickles (can’t find watermelons with thick enough rinds to make these anymore). Sweet pickles like these bread and butter pickles (who came up with that name?) never lasted that long around here; we kids gobbled them up....
Bonus: it cooks in only about 30 minutes! What Kind of Chicken to Use for Buffalo Chicken Chili This recipe calls for boneless, skinless chicken breasts, as white meat is what you would have with buffalo wings, but chicken thighs would work just as well. (Want to make a vegetarian version? Try roasted cauliflower instead of chicken.) Is This Buffalo Chicken Chili Spicy? The ingredients that give this chili a lot of flavor (even though it cooks quickly) are the fire-roasted tomatoes and green chiles, so be sure you look for “fire-roasted” on the label for both of them ....
While it makes a wonderful first course, it’s so substantial and filling, that you can easily serve it as the main course. There’s nothing quite like a hot, comforting bowl of soup when it’s cold outside. It’s the quintessential winter experience (I suppose hot chocolate is another good example). This hearty cabbage soup is an especially lovely way to keep warm on a cold winter night. It is rich, very flavorful, and the addition of spicy sausage turns it into a complete and very filling meal....
It’s very easy to make - it’s ready in about 20 minutes - and the leftovers keep well for several days. This cabbage side dish is one of my favorite vegetable side dishes these days. It’s just so very flavorful! Another good reason to make it often is that it’s VERY easy to make - it’s literally ready in minutes. In fact, sometimes I double this recipe to make intentional leftovers since they last so well and are just as tasty on the fourth day as they were on the first....
This recipe was sponsored by Essential Cuisine stock – Tastes just like homemade. After cooking two turkeys already this month, and knowing we’re going to be having at least a week of turkey leftovers after the big day, I thought it would be a good idea to get some red meat in there. Slow cooked… ..tender…. ..caramelized…… ..chunks of beef short rib to be precise. What’s not to love about all of those words!...
A whole lemon and lime are thinly sliced and lightly charred on the stove top. They’re blended with more lemon and lime juice and oil to create a punchy dressing that goes beyond salads. Use it as a marinade for chicken or as a warm sauce to drizzle over cooked vegetables or grains. I had this dressing at a café and I was instantly enamored. It became a staple at home and for my personal chef clients....
Sababa: Fresh, Sunny Flavors from My Israeli Kitchen by Adeena Sussman, published in 2019, falls into the latter category. Each recipe is approachable, interesting, and bursting with flavor. Beyond the recipes, she delves into details about ingredients, stories about her experiences in Israel, and recommendations for favorite kitchen tools and products. This recipe for Chewy Tahini Blondies was a favorite among us at Simply Recipes. We loved it so much we asked Adeena if we could share it with you....
It’s so rich and luxurious you would think it takes loads of time to prepare, but it doesn’t. Ganache takes only a few minutes of hands-on time and only three ingredients. It’s not only tasty, but also versatile and so simple to make. Use Chocolate Ganache to glaze Bundt cakes, frost cupcakes, whip it to take on a mousse-like consistency, and with few adjustments turn it into your favorite chocolate truffles....
Yeah, this cake. It’s a bit over the top isn’t it. Even though I’ve been at this blogging thing for over 3 years now, I’ve never actually made a proper layer cake for the blog. Chris made one (his infamous rainbow cake with vimto buttercream and fizzy rainbow belt), but not me! This one came about because I’d been testing a recipe for Neff, and I ended up with three sponges leftover....
The Best Carrots for Carrot Salad The trick is to start with the best carrots you can find. Here is where buying organic or from a farmer’s market really makes a difference in taste. Carrots, being root vegetables, are not only tastier when they are grown in compost-rich soil, but they are more nutrient-rich as well. A Flexible Recipe The proportions of this recipe are flexible, depending on what you have on hand....
Fall is the best! It’s time to get cozy, watch the seasons change, prepare for the holidays and enjoy our favorite soups and warm foods. What could be better than a hot bowl of chili with sour cream and cilantro on top? Most of what you will need to make this recipe is probably in your pantry right now. Skip the canned stuff and make an easy, healthy, homemade chili instead, you will love it!...
Sweet Potato Pie vs. Pumpkin Pie Sweet potatoes are sweeter than pumpkins. Though the pies are usually made in the same way with eggs, cream or evaporated milk, and pie spices, sweet potato pie tends to be lighter, airier, and well, sweeter. Sure, you could swap sweet potatoes for pumpkin cup-for-cup in your favorite pumpkin pie recipe, but pumpkin is lower in sugar. This means pumpkin pies need to have more sugar to compensate....
My father calls it “nature’s fast food.” We’ve been known to go through a couple 2-pound Dungeness crabs just for lunch! Freshness Is Imperative As with all seafood, the crab’s freshness is imperative. I once had to return crab to the market because it just wasn’t edible. My bad, I forgot to check. Although your fish monger should be checking before handing it over to you, you really do need to inspect it before paying for it and taking it home....
This recipe is 3 years overdue. Really. I gifted this exact Cookie Mix in a Jar to friends 3 years ago. And every year come Christmas, I get harassed by my darling friends for the recipe. Finally! I’m sharing it!!! I wasn’t hoarding it. Really and truly. I just kept forgetting. 🙂 I think everyone has one of “those” friends in their lives who has everything. You know who I mean, don’t you?...
Use any beans you want. Serve it as a side, stuff into tacos, pile onto nachos. Lasts for days – think meal prep and work lunches! Cowboy Bean Salad “Bean Salad” just sounds so dull. But stick the word “Cowboy” in front of it, and suddenly it sounds so much more exciting. Right? Same dish, different packaging. Age old marketing trick! 😂 Though actually, this is a riff on a salsa dish known as Cowboy Caviar in the US....
Yum! The crab cakes are small, so you can either serve them for appetizers or serve several as a main course. Now, if you’re like me, you might want to make a double batch, because you can always use any extra crab mixture to top some butter lettuce and a few slices of avocado. Or, you might find yourself picking at the mixture just to make sure it tastes good, until lo and behold half of it is gone, which, if you’ve made a double batch, still leaves you plenty for the crab cakes....
Ready in just 15 minutes, you can make it ahead of time and keep it in the fridge for a few days. One of my favorite lunches is some kind of seafood salad stuffed in a vegetable. Some of the recipes I make most often include tuna salad, salmon salad, and smoked salmon mousse, which is admittedly a bit more on the fancy side, but delicious and very easy to make....
What Is Cream of Spinach Soup? It’s basically a vichyssoise, with spinach in addition to the potatoes, and can be served either hot or chilled. Defrost and drain frozen spinach before adding it to the soup. To defrost, use one of these methods. Put the frozen spinach package in the refrigerator overnight.Leave the frozen spinach package at room temperature for about 5 hours.Defrost in the microwave — removed from the package and in a microwave-safe bowl — on the defrost setting for about 2 minutes....
We absolutely love one pot meals where we can add everything the family needs all in one, easy to clean dish. We like to make this in a large dutch oven that is heavy bottomed so that there is no fear of the rice burning or sticking to the bottom. Not all casseroles are created equal, and we’ve all had a fair share of overcooked mush that someone dared call a casserole....
