It takes more than store bought sausage mince to make a truly delicious filling. The little but important thing I do that takes this from “yummy” to “OMG these are incredible!!” is to sauté garlic, onion, celery and BACON to mix into pork mince (not store bought sausage meat!). Sausage Rolls Sausage rolls are Australia’s answer to America’s Pigs in a Blanket – but (I’m going to say it!!) SO MUCH BETTER!...
Here we’ve used caraway in a tangle of sautéed onions and chard. This simple side dish couldn’t be easier! You just sauté sliced onions on high heat until browned, toss with chopped chard until wilted, and season with honey, vinegar, a peck of celery seed, and caraway. So good. Feel free to use spinach or kale instead of chard. Spinach will cook very quickly. Kale may take longer to wilt....
What Is Escarole? It’s easy to mistake for lettuce, but it’s actually a slightly bitter green in the chicory family with endive, frisée, and radicchio. The leaves are a bit thick, like kale, have raggedy edges and are light green on the outside with often a pale yellow center on the inside. You can use escarole raw in salads, use it braised in soups (especially with white beans and sausage), or grill it....
The thing about most greens is that they tend to be bitter, and some, like collard and kale, a little tough as well. Blanching before sautéing can help take the edge off the bitterness, and soften the greens. How to Cook Kale Greens Greens are often prepared with garlic, vinegar, sesame oil, bacon, chili pepper, or barbecue sauce, strong flavors that can balance the inherent bitterness of the greens. In this recipe, first we boil the kale, then sauté the kale with onions, chili flakes, and smoked paprika....
I make this using a store bought seafood marinara mix – prawns/shrimp, mussels, fish and calamari. But you can use any seafood you want! Creamy with no cream. The editor of Super Food Ideas magazine calls it a Nagi Special. 🙂 Because I do so many creamy-no-cream recipes! I make most of my creamy dishes and sauces without cream using a béchamel sauce using melted butter with flour (a roux) to thicken milk to create a creamy white sauce....
It’s a fancy restaurant-quality meal that you can easily make at home, provided you use sashimi-grade tuna. This tuna recipe is ready fast, making it an ideal choice for a delicious weeknight dinner. Served with a simple homemade dipping sauce, it’s an impressive restaurant-style dish that’s actually very easy to make. If you enjoy the bold flavor and meaty texture of fresh tuna, I think you are going to love this easy recipe for seared tuna steak!...
As a busy mom, I’m all about having quick weeknight dinners and I know that many of my followers feel the same way. When I was a new mom I always felt overwhelmed with the little ones underfoot and as my children have gotten older I find myself busy in new ways. A good sheet pan dinner is just what the doctor ordered! This sheet pan dinner is perfect for my family....
If you’ve never had braised oxtails before, you’re going to want to sit down for this one, because you are in for a serious treat. Oxtail is probably not what comes to mind when you are looking for the most tender and flavorful cut of beef, so we are here to challenge your ideas of ‘the best cut of beef.’ We know, it is new and different, but it is worth taking the risk to try something new when the results are this amazingly delicious....
Just pop them into your slow cooker for a few hours, and you’ll have a tasty meal waiting for you. The Best Bell Peppers for Stuffed Peppers There are a few things to note when making this dish. First, when you’re shopping, look for bell peppers that are shaped like big cups and can stand upright on their own. Avoid peppers that are long and thin since they won’t hold much filling....
It’s that time of year where chili cook-offs beg your entry, and the thought of sitting down to enjoy a delicious homemade chili sounds drool-worthy. We love a good Texas chili. No beans. Just beef and the veggies. We love cooking it in a slow cooker so it can stew all day and fill the house with that to-die-for smell. By the time we sit down with the bowl we’re absolutely ravenous....
When food meets the dinner deadlines of young children, life gets pretty intense. No one is more hardcore than a hungry toddler an hour shy of bedtime. In her new book, Smitten Kitchen Every Day, Deb addresses the reality of feeding a family – and wanting it to be a positive experience. Get the book! Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites by Deb Perelman Smitten Kitchen Every Day has more than 100 recipes that range from breads and biscuits, breakfast, vegetarian main dishes, meat main dishes, and dessert....
My own mother had six kids in eight years, and we had sit-down family dinners every night (couldn’t afford to go out!) When I ask her how she managed, she just shrugs and tells me she had a lot of energy back then. This spaghetti with clams recipe is for busy moms and busy not-moms. It’s for those of us who sometimes (often) forget to plan, wait until we’re hungry to think about dinner, but have the foresight to keep a well-stocked pantry....
What Is a Spatchcocked Chicken? To spatchcock a chicken is exactly the same thing as butterflying a chicken, but with a name that is way more fun to say! Either way, this simply means to cutting out the chicken’s backbone and pressing the bird flat so that it cooks in a single layer. Why Spatchcock a Chicken? There are a major advantages to spatchcocking a chicken that, for me, put this method head and shoulders above all others....
I have two go-to burger sauce recipes: a tomato chutney-like one (25 minutes on the stove) and this creamy one (a quick 20 second mix job). You probably figured why the latter is especially popular in my circles. 😂 Copycat Heinz Secret Burger Sauce This burger sauce is a copycat of Heinz Secret Burger Sauce. Except theirs includes acidity regulators (260, 330), stabilisers (412, 415), and preservatives (202, 224), to name a few of the more tantalising ingredients on the label....
A dash of smoked paprika adds a nice smoky flavor. They are creamy, delicious, and ready in 20 minutes! Generally speaking, I’m a person who loves variety in the foods I eat. Some people are happy to eat the same thing every day. I’m not one of them! I get bored easily. Having said that, I think I could eat these spicy deviled eggs every single day and never tire of them!...
This morning a thick, chilly fog bank settled on the northern central valley and didn’t lift until after 10. We actually made this stew in early summer, but it was too hot in most of the country to post it. But it looks like the 80 degree days we’ve been having this last month are finally behind us, and now is the time for a warm, spicy, hearty stew. This pork stew is inspired by the flavors of Spain, with chunks of pork shoulder, chickpeas, olive oil, garlic, parsley and paprika....
To all of you non-UK folk out there - have you ever heard of a Bakewell tart? Living in the UK (in fact i’m only about 30 miles from the town of Bakewell) I’m lucky enough to get my fair share of Bakewell tart. I’ve heard that you can’t get it in the USA! Oh my goodness! If I was ever going to emigrate, forget the English teabags and sausage rolls - my suitcase would be full of Bakewell tarts....
With this easy and delicious steak salad, pan-seared skirt steak sits atop a bed of spring greens, carrots, radishes, and apples. The miso vinaigrette- tangy, sweet, substantial, and full of umami, provides another layer of wow. You may only know miso from its ubiquitous appearance as a soup at your favorite sushi joint, but miso is so much more! Miso is a thick fermented paste made from a combination of legumes and grains – it can take over a year to make!...
I always try to keep some chicken thigh fillets in the freezer so I can whip up fakeaway meals like this when the family are feeling particularly fussy about dinner.This cashew chicken, my honey garlic chicken and salt and pepper chicken are my chicken-thigh go-to recipes. The chicken thighs are coated in egg, cornflour and seasoning (I do it all in one bowl to save on washing up) then fried to crisp perfection....
Soft, custardy bread on the inside, crunchy golden on top, this sausage stuffing is loaded with pork sausage, apple, pecans, celery and the perfume of fresh herbs. An incredible combo of flavour and textures! BEST Stuffing recipe ever! 5 years ago, I made this sausage stuffing recipe by Kathleen, the talented cook behind Hapa Nom, and declared it to be the best I’d ever had in my life. And today, it is still the best stuffing I’ve had in my life....
