Tender and Succulent Pork over A Fresh Salad Wrap~
Cozy up with our Maple Pecan Roasted Acorn Squash, a fall favorite that's as nutritious as it is delicious! Ingredients: Acorn squash, halved and seeded (2 medium) Maple syrup (1/4 cup) Brown sugar (2 tablespoons) Ground cinnamon (1 teaspoon) Ground nutmeg (1/2 teaspoon) Pecans, roughly chopped (1/2 cup) Salt (a pinch) Unsalted butter, melted (2 tablespoons) Fresh thyme for garnish Directions: Preheat the oven to 400°F (200°C). Place squash halves cut-side up on a baking tray. In a bowl, whisk together maple syrup, brown sugar, cinnamon, nutmeg, and salt. Brush the mixture over the squash and sprinkle with chopped pecans. Drizzle with melted butter. Roast for 50-60 minutes until the squash is tender and caramelized. Garnish with fresh thyme before serving. Prep Time: 10 minutes | Cooking Time: 60 minutes | Total Time: 1 hour 10 minutes | Kcal: Estimate based on ingredients used | Servings: 4 servings #autumneats #squashseason #maplepecan #roastedvegetables #fallflavors #comfortfood #healthyeating #seasonalproduce #vegetarian #homemade #cleaneating #foodie #nuttyflavor #warming #rusticcooking #farmtotable #wholesome #delicious #nutritious #fallcooking
We love a good Olive Garden copycat recipe 😍😋🍲 #gnocchi #gnocchisoup #olivegarden #fallrecipe #fallcooking #fallsoup #olivegardencopycat
Now here’s a superb slice ready for roasts! Cheers Red Beard, we cant wait to see you over this way! 🔪 🔪 📷@Redbeardbutcher Roast season is full speed ahead in Tennessee this weekend. Cooler fall temps and the changing season has had a drastic change on what our customers are asking for and buying. I have always believed in our industry that the shop that makes the most adjustments the quickest usually has the best results. When I do a frenched rack of pork I pride myself on the detail of the clean bones. I always pop the cartilage on the end of the rib bones for the best look possible. What types of adjustments are you currently doing in your shop with the changing season? ⭐ @redbeardbutcher 🇺🇸 🔪 Thomas (T.C.) Turner Expert Butcher. Expanding craft of butchery, cutting, grilling & smoking meat. @f.dick_usa 🔗 www.redbeardbutcher.com 🔪🔪🔪🔪🔪🔪🔪🔪🔪🔪🔪🔪🔪🔪🔪🔪🔪🔪🔪🔪 🔗 WORLD BUTCHER WARS link in bio for MORE INFO 🔗 🔪🔪🔪🔪🔪🔪🔪🔪🔪🔪🔪🔪🔪🔪🔪🔪🔪🔪🔪🔪 📍 ROYAL ASCOT RACECOURSE – Saturday 20th and Sunday 21st July PROUDLY SPONSORED BY: ⭐ @dunbiagroup 🇬🇧 🥩 Dunbia Group #BetterFoodNaturally ⭐ @giesser_messer 🔪Simply Great Knives! #giessermesser Sanctioned by: ⭐ World Butchers Alliance facebook.com/butchersalliance ⭐ @nationalcraftbutchers 🇬🇧 National Craft Butchers are the butchery experts #Porkroast #Fallroasts #fallcooking #butchery #butchersofınstagram #worldbutcherwars #butcherwars #butcher #butchers #artisanboucher #boucher #butchershop #qualitymeat #butchering
Slow Cooker Apple Butter Autumn Harvest Apple Butter Ingredients: 5 lbs of apples, peeled, cored, and sliced 1 cup granulated sugar 1 cup brown sugar, packed 1 tablespoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon salt 1 teaspoon vanilla extract Directions: Place the sliced apples in a slow cooker. In a bowl, mix together granulated sugar, brown sugar, cinnamon, nutmeg, cloves, and salt. Sprinkle the sugar mixture over the apples and mix well. Cover and cook on low for 10 hours, stirring occasionally, until the apples are soft and the mixture has thickened. Uncover and stir in vanilla extract. Continue to cook uncovered on low for 2 more hours to thicken further. Use an immersion blender to blend the apple butter until smooth (optional). Let it cool and transfer to jars. Store in the refrigerator or freeze for longer storage. Prep Time: 15 minutes | Cooking Time: 12 hours | Total Time: 12 hours 15 minutes Kcal: 120 kcal per serving | Servings: 16 servings #homemade #applebutter #slowcookerrecipes #autumnflavors #crockpotcooking #appleseason #spreadlove #breakfastideas #canningseason #fruitbutter #homemadegifts #sweettreats #comfortfood #fallrecipes #fallcooking
Slow Cooker Salisbury Steak ⏳🥩 Detailed Recipe & Step By Step Instruction Here 👇 📋 Ingredients: 🥩 1 pound lean ground beef 🧅 1/3 cup dry breadcrumbs 🧅 1/4 cup finely chopped onion 🥛 1/4 cup milk 🧂 Salt and pepper, to taste 🥫 1 (10.75-ounce) can condensed cream of mushroom soup 🥫 1 (1-ounce) packet dry au jus mix 🥫 1/4 cup water 📝 Instructions: 1️⃣ In a large bowl, mix together ground beef, breadcrumbs, chopped onion, milk, salt, and pepper. 🥩 Shape mixture into 6 oval patties. 2️⃣ Place patties in a slow cooker. ⏳ In a separate bowl, mix together cream of mushroom soup, au jus mix, and water. 🥫 Pour over the patties in the slow cooker. 3️⃣ Cover, and cook on Low for 4 to 5 hours. ⏳ Serve with mashed potatoes or rice. Preparation time: 15 minutes Cooking Time: 4-5 hours Servings: 6 Calories: Approximately 275 per serving Notes 💡: ◻️ For added flavor, sprinkle with chopped parsley before serving. ◻️ This dish freezes well for meal prep. #slowcookerrecipe #salisburysteak #comfortfood #crockpotmeal #easyrecipes #familydinner #mealprep #beefrecipe #homemade #dinnerideas #foodie #delicious #foodphotography #weeknightmeal #tasty #dinnerparty #meatlovers #simplerecipe #fallcooking #heartydish
Mini Pumpkin Sage Balls with Balsamic Crème Fraîche Autumnal Delight: Mini Pumpkin Sage Balls with a Balsamic Crème Fraîche Drizzle Ingredients: 2 cups pumpkin puree 2 eggs 1 1/2 cups breadcrumbs 1/4 cup grated Parmesan cheese 1/4 cup fresh sage, finely chopped Salt and pepper to taste 1/2 cup crème fraîche 2 tablespoons balsamic reduction Oil for frying Directions: In a large bowl, combine pumpkin puree, eggs, breadcrumbs, Parmesan cheese, chopped sage, salt, and pepper. Mix well until the mixture is homogenous. Form the mixture into small balls, about 1 inch in diameter. Heat oil in a deep fryer or large pan to 375°F (190°C). Fry the pumpkin balls in batches until golden brown, about 2-3 minutes. Remove with a slotted spoon and drain on paper towels. In a small bowl, mix crème fraîche with balsamic reduction until well combined. Serve the pumpkin sage balls hot, drizzled with the balsamic crème fraîche. Prep Time: 20 minutes | Cooking Time: 3 minutes per batch | Total Time: 23+ minutes (depends on batch size) Kcal: 150 kcal per serving (varies depending on the size and number of servings) | Servings: Makes about 24 balls #pumpkinrecipes #fallcooking #sageflavor #balsamicglaze #crèmefraîche #appetizerideas #gourmetbites #autumneats #seasonalcooking #foodiegram #delicious #homemade #snacktime #kitchencreations #tastetheseason
Fall-off-the-Bone Slow Cooker Ribs Ingredients: 4 pounds baby back pork ribs 1 tablespoon smoked paprika 1 tablespoon brown sugar 1 tablespoon garlic powder 1 tablespoon onion powder 1 teaspoon salt 1 teaspoon black pepper 1 cup barbecue sauce ½ cup ketchup ¼ cup apple cider vinegar 2 tablespoons Worcestershire sauce 2 tablespoons honey Directions: Remove membrane from the back of the ribs and discard. In a small bowl, mix together smoked paprika, brown sugar, garlic powder, onion powder, salt, and black pepper. Rub the spice mixture evenly over both sides of the ribs. In a separate bowl, combine barbecue sauce, ketchup, apple cider vinegar, Worcestershire sauce, and honey. Place the ribs in the slow cooker and pour the sauce over them, coating evenly. Cover and cook on low for 6 to 8 hours, or until the ribs are tender and cooked through. Preheat oven broiler. Transfer the ribs to a baking sheet lined with aluminum foil. Brush with additional barbecue sauce mixture. Broil for 5 to 7 minutes, or until the sauce is caramelized and bubbly. Serve hot. Prep Time: 15 minutes | Cooking Time: 6-8 hours | Total Time: 6 hours 15 minutes - 8 hours 15 minutes Kcal: 400 kcal | Servings: 6 servings #slowcookerribs #bbqribs #ribsrecipe #comfortfood #easyrecipes #fallcooking #fingerlickinggood #familyfavorite #foodphotography #meatlovers #barbecue #deliciousness #foodie #foodgasm #foodlover
Cinnamon Glazed Apples Caramelized Cinnamon Apple Delight Ingredients: ¼ cup butter 4 large tart apples - peeled, cored and sliced 1/4 inch thick ½ cup cold water 2 teaspoons cornstarch ½ cup brown sugar ½ teaspoon ground cinnamon Directions: Melt butter in a large skillet over medium heat. Add apples and cook, stirring occasionally, until apples are slightly softened, about 5 minutes. Stir in brown sugar, cinnamon, nutmeg, and vanilla extract. Continue to cook and stir for another 5 minutes, or until apples are tender and glazed. Serve warm as a dessert or a side dish. Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes Kcal: 182 kcal | Servings: 4 servings #cinnamonapples #sautedapples #dessert #easydessert #homecooking #comfortfood #sweettreats #appledessert #caramelizedapples #fallflavors #fallcooking #simpledessert #fruitdessert #cinnamonsugar #delicious
Get cozy with this delicious Maple Pecan Roasted Acorn Squash! It's the perfect side dish for your holiday table or a comforting weekday treat. 🍂🍁🌰 Ingredients: 2 acorn squashes, halved and seeded 2 tablespoons olive oil Salt and pepper to taste 1/4 cup maple syrup 1/2 cup chopped pecans 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1 tablespoon butter, melted Directions: Prepare the squash: Preheat your oven to 400°F (200°C). Brush the cut sides of the acorn squash with olive oil and season with salt and pepper. Place them cut side down on a baking sheet lined with parchment paper. Roast the squash: Bake in the preheated oven for about 25 minutes, or until the squash is almost tender. Prepare the filling: In a small bowl, mix together the maple syrup, chopped pecans, cinnamon, nutmeg, and melted butter. Fill the squash: Turn the squash halves cut side up and drizzle with the maple pecan mixture. Make sure to distribute the mixture evenly among the squash halves. Finish roasting: Return the squash to the oven and roast for another 20-25 minutes, or until the topping is caramelized and the squash is fully tender. Serve warm: Let the squash cool slightly before serving to allow the flavors to meld. Prep Time: 10 minutes | Cooking Time: 50 minutes | Total Time: 1 hour Kcal: 290 kcal per serving | Servings: 4 servings 20 related tags: #autumnrecipes #fallcooking #squashrecipe #maplepecan #roastedsquash #healthydinner #vegetariansides #holidayrecipes #thanksgivingdinner #seasonaleats #comfortfood #easyrecipe #homecooking #nuttyflavor #sweetandsavory #glutenfree #plantbased #foodie #tastytreat #wholesome
🍏🍂 Cozy up with a bowl of warm, Cinnamon-Spiced Stewed Apples! Perfect for a chilly evening, these tender apples melt in your mouth and fill your home with autumn aromas. 🍁😋 Ingredients: • 3 apples, peeled, cored, and sliced • ¼ cup water • 2 tablespoons brown sugar • 3 teaspoons pure maple syrup • 2 teaspoons ground cinnamon • 1 teaspoon vanilla extract Directions: 1. Combine all ingredients in a large saucepan over medium heat. 2. Bring the mixture to a simmer, then reduce heat to low. 3. Cover and let simmer gently, stirring occasionally, until the apples are tender and the sauce has thickened, about 15-20 minutes. 4. Serve warm as a dessert or a side dish, or let cool and use as a topping for oatmeal or ice cream. Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes | Kcal: 150 per serving | Servings: 4 #stewedapples #homemadedessert #cinnamonsweets #applecinnamon #easyrecipes #dessert #comfortfood #healthydessert #autumnrecipes #fallcooking #sweettreats #homecooking #foodie #delicious #tasty
Maple Pecan Roasted Acorn Squash Autumn Harvest Pecan-Glazed Acorn Squash Ingredients: - 2 acorn squash, halved and seeds removed - 1/4 cup maple syrup - 1/4 cup brown sugar - 1/2 cup pecans, chopped - 2 tablespoons butter, melted - 1/2 teaspoon ground cinnamon - 1/4 teaspoon ground nutmeg - Salt to taste Directions: 1. Preheat oven to 375°F (190°C). 2. Place the acorn squash halves cut-side up on a baking sheet. 3. In a small bowl, mix together maple syrup, brown sugar, melted butter, cinnamon, nutmeg, and a pinch of salt. 4. Brush the mixture over the squash halves and sprinkle with chopped pecans. 5. Roast in the preheated oven for about 25-30 minutes, or until the squash is tender and the topping is caramelized. 6. Serve warm as a delightful side dish or a dessert. Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes Kcal: 210 kcal | Servings: 4 servings #autumnrecipes #fallcooking #acornsquash #maplesyrup #pecanrecipes #healthydessert #thanksgiving #fallflavors #roastedveggies #holidaycooking #easyrecipes #sweetandsavory #vegetariansides #mapleglazed #pecantopping #homemadedessert #cozyrecipes #seasonaleats #bakingseason #comfortfood
This Instant Pot Beef Stew recipe is SO easy to make, taking just a fraction of the time of traditional methods. Made with simple ingredients, this hearty stew is filled with tender beef, flavorful vegetables, and an irresistibly thick gravy. Get the full recipe at the link in my bio + search "beef stew". https://dashfordinner.com/instant-pot-beef-stew/ #instantpot #instantpotrecipes #beefstew #homemade #fall #fallcooking #easyrecipes #comfortfood
Need an easy meal to whip up for the family? When scallops collide with the Wolf griddle, it's a match made in golden brown heaven. Scallops are so versatile, you can savor them with leafy greens or as a tasty side dish. Enjoy prepping and serving this delicious recipe this week! (Link in bio) #SubZeroWolfCove
Autumn Bliss Applesauce Ingredients: 10 apples, peeled, cored, and chopped 1 cup water 1/2 cup white sugar 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon salt 1 tablespoon lemon juice Directions: In a large pot, combine the chopped apples and water. Bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the apples are soft. Mash the cooked apples with a potato masher or fork until desired consistency is reached. Stir in the sugar, cinnamon, cloves, salt, and lemon juice. Continue to cook uncovered over low heat, stirring occasionally, for about 5-10 minutes, or until the applesauce thickens slightly. Remove from heat and let cool before serving. Enjoy warm or chilled. Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes Kcal: 90 kcal | Servings: 8 servings #homemadeapplesauce #applesauce #fallrecipes #autumnflavors #homemadefood #comfortfood #sweaterweather #fallcooking #easyrecipes #homecooking #kidfriendly #healthyrecipes #fruitrecipes #foodphotography #foodbloggers
Apple Enchiladas Caramelized Apple Cinnamon Enchiladas Ingredients: 6 tortillas (flour or whole wheat) 4 apples, peeled, cored, and sliced 1/4 cup butter 1/2 cup brown sugar 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1/3 cup water Vanilla ice cream (for serving) Directions: Preheat oven to 350°F (175°C). In a saucepan over medium heat, melt butter and add brown sugar, cinnamon, and nutmeg, stirring until sugar is dissolved. Add apples and water to the saucepan. Cook for about 10 minutes until apples are soft. Divide the apple mixture among the tortillas, roll them up, and place seam side down in a baking dish. Pour the remaining sauce from the pan over the enchiladas. Bake for 20 minutes, until the tortillas are golden brown. Serve warm with vanilla ice cream. Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes Kcal: 280 kcal | Servings: 6 servings #appleenchiladas #cinnamontreats #dessertrecipe #fallcooking #comfortfood #easydessert #fruitdessert #cinnamonapple #sweettreats #bakingfun #warmdessert #autumndesserts #homemade #bakefromscratch #familydessert
Beef and Dark Beer Chili Celebrate game day with our Beef and Dark Beer Chili! Guaranteed to score big at your tailgate! 🏈🍻🌶️ Ingredients: 2 lbs ground beef 1 large onion, diced 3 cloves garlic, minced 1 red bell pepper, diced 1 green bell pepper, diced 3 tablespoons chili powder 2 teaspoons cumin 1 teaspoon smoked paprika 1 teaspoon salt 1/2 teaspoon black pepper 12 oz dark beer (preferably stout) 28 oz can crushed tomatoes 15 oz can kidney beans, drained and rinsed 1 tablespoon brown sugar 2 tablespoons tomato paste Directions: In a large pot, brown the ground beef over medium-high heat until fully cooked. Drain excess fat. Add the onion, garlic, and bell peppers to the pot and sauté until vegetables are soft. Stir in the chili powder, cumin, paprika, salt, and pepper, cooking for about 1 minute until fragrant. Pour in the dark beer and allow it to simmer for 5 minutes, scraping up any bits stuck to the bottom of the pot. Add the crushed tomatoes, kidney beans, brown sugar, and tomato paste. Stir well to combine. Reduce heat to low and simmer for at least 1 hour, stirring occasionally. Taste and adjust seasoning if necessary. Serve hot. Prep Time: 20 minutes | Cooking Time: 1 hour 20 minutes | Total Time: 1 hour 40 minutes Kcal: 320 kcal | Servings: 6 servings #tailgatefood #gamedaygrub #beerchili #beefandbeer #chililovers #footballseason #autumnrecipes #cookingwithbeer #comfortfoods #spicybeefchili #homegating #partyfoodideas #beerrecipes #gamedayeats #fallcooking
Chicken Pot Pie Nothing beats the classic comfort of a Chicken Pot Pie on a chilly evening! Warm, hearty, and full of flavor, it's the perfect end to any day. 🥧🍗 1 pound boneless, skinless chicken breast, cut into cubes 1 cup sliced carrots 1 cup frozen green peas 1/2 cup sliced celery ❤️ Full Recipe in first (c.o.m.m.e.n.t ).👇 #chickenpotpielove #cozyeats #homemadedinner #comfortfoodheaven #fallcooking #winterfavorites #familymealtime #heartyeats #savorybaking #dinnerdelight #thecomfortofcooking #tastehomemade #soulfoodsupper #pieseason #dinnertablejoy
Mini Pumpkin Sage Balls with Balsamic Crème Fraîche Autumnal Delight: Mini Pumpkin Sage Balls with a Balsamic Crème Fraîche Drizzle Ingredients: 2 cups pumpkin puree 2 eggs 1 1/2 cups breadcrumbs 1/4 cup grated Parmesan cheese 1/4 cup fresh sage, finely chopped Salt and pepper to taste 1/2 cup crème fraîche 2 tablespoons balsamic reduction Oil for frying Directions: In a large bowl, combine pumpkin puree, eggs, breadcrumbs, Parmesan cheese, chopped sage, salt, and pepper. Mix well until the mixture is homogenous. Form the mixture into small balls, about 1 inch in diameter. Heat oil in a deep fryer or large pan to 375°F (190°C). Fry the pumpkin balls in batches until golden brown, about 2-3 minutes. Remove with a slotted spoon and drain on paper towels. In a small bowl, mix crème fraîche with balsamic reduction until well combined. Serve the pumpkin sage balls hot, drizzled with the balsamic crème fraîche. Prep Time: 20 minutes | Cooking Time: 3 minutes per batch | Total Time: 23+ minutes (depends on batch size) Kcal: 150 kcal per serving (varies depending on the size and number of servings) | Servings: Makes about 24 balls #pumpkinrecipes #fallcooking #sageflavor #balsamicglaze #crèmefraîche #appetizerideas #gourmetbites #autumneats #seasonalcooking #foodiegram #delicious #homemade #snacktime #kitchencreations #tastetheseason
Get the right time every time! ⏱ Spectrum Avocado Oil is ideal for roasting your favorite vegetables. Simply group vegetables together based on cooking times and prepare to make a delicious fall meal. What are your favorite vegetables for roasting? . . . . #SpectrumAvocadoOil #RoastedVegetables #FallCooking #HealthyEating #MealPrep #CookingTips #VegetarianRecipes #Foodie #KitchenHacks #DeliciousDishes #HealthyRecipes #Nutrition #CookingInspiration #EasyRecipes #SeasonalEating #FoodPreparation #VegetableCooking #HomeCooking #TastyTreats #HealthyLiving #FoodLovers #SimpleMeals #EatWell #CookingIdeas #FreshIngredients
Looking for the perfect comfort food? Look no further than our melt-in-your-mouth lamb shanks! Slowly braised with fragrant herbs and spices, this dish is perfect for those chilly nights in. Pair it with a glass of red wine and some creamy mashed potatoes for the ultimate cozy experience. #lambshank #comfortfood #fallcooking #foodiegrams #turkishfood #mediterranean #grill
Mini Pumpkin Sage Balls with Balsamic Crème Fraîche Autumnal Delight: Mini Pumpkin Sage Balls with a Balsamic Crème Fraîche Drizzle Ingredients: 2 cups pumpkin puree 2 eggs 1 1/2 cups breadcrumbs 1/4 cup grated Parmesan cheese 1/4 cup fresh sage, finely chopped Salt and pepper to taste 1/2 cup crème fraîche 2 tablespoons balsamic reduction Oil for frying Directions: In a large bowl, combine pumpkin puree, eggs, breadcrumbs, Parmesan cheese, chopped sage, salt, and pepper. Mix well until the mixture is homogenous. Form the mixture into small balls, about 1 inch in diameter. Heat oil in a deep fryer or large pan to 375°F (190°C). Fry the pumpkin balls in batches until golden brown, about 2-3 minutes. Remove with a slotted spoon and drain on paper towels. In a small bowl, mix crème fraîche with balsamic reduction until well combined. Serve the pumpkin sage balls hot, drizzled with the balsamic crème fraîche. Prep Time: 20 minutes | Cooking Time: 3 minutes per batch | Total Time: 23+ minutes (depends on batch size) Kcal: 150 kcal per serving (varies depending on the size and number of servings) | Servings: Makes about 24 balls #pumpkinrecipes #fallcooking #sageflavor #balsamicglaze #crèmefraîche #appetizerideas #gourmetbites #autumneats #seasonalcooking #foodiegram #delicious #homemade #snacktime #kitchencreations #tastetheseason
Roasted Acorn Squash is a simple yet elegant dish that captures the essence of autumn. The caramelized maple butter adds a touch of sweetness to the tender squash, creating a harmonious blend of flavors. Ingredients:_____ - 1 acorn squash - 2 tbsp olive oil - Salt and pepper to taste - 2 tbsp maple syrup - 2 tbsp butter, melted - Fresh thyme leaves (optional) _____Directions:_____ 1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. 2. Cut the acorn squash in half lengthwise and scoop out the seeds with a spoon. 3. Brush the cut sides of the squash with olive oil and season with salt and pepper. 4. Place the squash halves, cut side down, on the prepared baking sheet. 5. Roast in the preheated oven for about 30-40 minutes, or until the squash is tender when pierced with a fork. 6. In a small bowl, mix together maple syrup and melted butter. 7. Remove the squash from the oven and turn them cut side up. 8. Brush the maple butter mixture over the exposed flesh of the squash. 9. Return the squash to the oven and roast for an additional 10 minutes, or until caramelized and golden. 10. Garnish with fresh thyme leaves before serving, if desired. Prep Time: 10 minutes | Cooking Time: 50 minutes | Total Time: 1 hour Kcal: 120 kcal per serving | Servings: Serves 2 #squashrecipes #autumnflavors #roastedveggies #maplebutter #vegetarian #healthyfood #seasonaleats #fallcooking #homemade #delicious #foodblogger #foodphotography
When you know, you know. These are legendary. Traditional French Canadian baker by Cartier of Canada. This vintage piece will quickly become your go to in the kitchen! Created to be used and loved for generations of cooks. Only available for local pickup. On our website and available by DM. $40 #baker #madeincanada #ceramic #vintage #vintagekitchen #vintagehome #vintageboutique #vintagestyle #cooking #cooks #chefs #frenchcanadian #quebecvintage #montreal #torontovintage #yyc #calgary #fallcooking #cookingathome #calgarycooks #cook #frenchcanadian #quebec #baker #tablesetting #tablescapes
Whip up a batch of this heavenly Crockpot Apple Butter to savor the essence of fall! 🍎🍂 Sweet, spiced, and irresistibly smooth. #fallbaking #applepicking #slowcooked #homemadejoy #fallcooking #applebutterlove #crockpotcooking #autumnvibes #comfortfoods #homemadegoodness #spicedapple #autumntreats #crockpotdesserts #applelovers #seasonaleats
Apple Stuffed Acorn Squash Autumn Harvest Acorn Squash with Sweet Apple Filling Diving into the spirit of the season with this Apple Stuffed Acorn Squash! Perfect for any holiday table. 🍁🍎✨ Ingredients: 2 acorn squash 4 apples (2 red, 2 green for presentation) 4 tablespoons butter, melted 4 tablespoons brown sugar 2 teaspoons cinnamon Juice of 1 lemon 2 tablespoons honey Fresh thyme for garnish Directions: Preheat oven to 400°F (200°C). Prepare the acorn squash by cutting off the top and bottom to create a flat base. Slice each squash in half and scoop out the seeds. Combine melted butter with brown sugar and cinnamon. Coat the insides of the squash halves with this mixture. Place them cut sides down on a parchment-lined baking sheet and roast for 30 minutes. Prepare the apples by coring and slicing them lengthwise. Toss the slices in a bowl with brown sugar, cinnamon, and lemon juice. Let sit for 15 minutes. In a pan, heat 2 tablespoons of butter on high heat. Add the apple slices and cook for 3-5 minutes on each side until browned. Remove from heat and immediately add honey to caramelize the apples. Stuff the roasted acorn squash halves with the caramelized apple mixture, level the top, and garnish with fresh thyme. Optionally, pour the remaining juices from the apple mixture over the stuffed squash. Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes Kcal: 443 kcal | Servings: 4 servings #autumnrecipes #acornsquash #applestuffed #holidaycooking #vegetarian #glutenfree #fallflavors #thanksgiving #christmas #sidedish #dessert #healthyrecipes #comfortfood #seasonaleats #festivefood #familydinner #fallcooking #thanksgivingtable #holidayfavorites #autumneats #squashseason #applecinnamon #vegetarianthanksgiving #glutenfreethanksgiving #festiveeats #comfortfoodlove #seasonalcooking #familymealideas #holidaycooking #cozyrecipes #harvestdinner
Crock-Pot Mississippi Beef Noodles Hearty Southern Beef and Noodles Stew Ingredients: 2 lbs beef roast 1 package au jus gravy mix 1 package dry ranch dressing mix 1/2 cup unsalted butter 5 pepperoncini peppers 4 cups beef broth 16 oz egg noodles Salt and pepper to taste Directions: Place the beef roast in a Crock-Pot. Sprinkle the au jus gravy mix and dry ranch dressing mix over the roast. Add the unsalted butter and pepperoncini peppers on top. Pour the beef broth into the Crock-Pot. Cover and cook on low for 8 hours, or until the beef is tender. Shred the beef in the pot and stir. Cook the egg noodles according to package instructions, then drain. Add the cooked noodles to the Crock-Pot and stir to combine. Season with salt and pepper to taste and serve. Prep Time: 10 minutes | Cooking Time: 8 hours | Total Time: 8 hours 10 minutes Kcal: 520 kcal | Servings: 8 servings #comfortfood #crockpotrecipes #slowcookermeals #heartydinner #southerncooking #beefrecipes #noodledishes #easydinner #weeknightmeals #familyfavorites #cozyeats #fallcooking #winternights #homemademeals #tastyslowcooker
Crock-Pot Mississippi Beef Noodles Hearty Southern Beef and Noodles Stew Ingredients: 2 lbs beef roast 1 package au jus gravy mix 1 package dry ranch dressing mix 1/2 cup unsalted butter 5 pepperoncini peppers 4 cups beef broth 16 oz egg noodles Salt and pepper to taste Directions: Place the beef roast in a Crock-Pot. Sprinkle the au jus gravy mix and dry ranch dressing mix over the roast. Add the unsalted butter and pepperoncini peppers on top. Pour the beef broth into the Crock-Pot. Cover and cook on low for 8 hours, or until the beef is tender. Shred the beef in the pot and stir. Cook the egg noodles according to package instructions, then drain. Add the cooked noodles to the Crock-Pot and stir to combine. Season with salt and pepper to taste and serve. Prep Time: 10 minutes | Cooking Time: 8 hours | Total Time: 8 hours 10 minutes Kcal: 520 kcal | Servings: 8 servings #comfortfood #crockpotrecipes #slowcookermeals #heartydinner #southerncooking #beefrecipes #noodledishes #easydinner #weeknightmeals #familyfavorites #cozyeats #fallcooking #winternights #homemademeals #tastyslowcooker
Maple Chicken with Sweet Potatoes Autumn's Delight: Maple-Glazed Chicken with Sweet Potatoes Dive into the flavors of fall with this Maple Chicken with Sweet Potatoes 🍁🍠 A perfect blend of savory and sweet, topped with fresh thyme for that extra kick! 😋 Ingredients: 1 lb chicken tenderloins Salt and black pepper to taste 2 tablespoons olive oil 1 tablespoon maple syrup 1 tablespoon butter ¼ oz fresh thyme 3 medium-size sweet potatoes Directions: Prepare Sweet Potatoes: Peel and slice sweet potatoes into thin rounds. Sauté in 2 tablespoons of olive oil over medium heat, season with salt and pepper. Towards the end, add 1 tablespoon of butter, stir to coat. Sear Chicken: Season chicken tenderloins with salt and pepper. In a cast-iron skillet over medium heat, cook chicken until golden-brown, about 5 minutes per side. Glaze Chicken: Add 1 tablespoon of maple syrup and 1 tablespoon of butter to the skillet, stir to coat the chicken. Combine: Mix the maple-glazed chicken with the sautéed sweet potatoes in the skillet, top with fresh thyme. Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes Kcal: 464 kcal | Servings: 4 servings #maplechicken #sweetpotatoes #autumnrecipes #comfortfood #glutenfree #healthydinner #weeknightdinner #familymeal #seasonaleating #homemademeals #cozydinner #foodie #delicious #nutritious #easyrecipes #dinnerideas #fallflavors #savorysweet #thymelove #homecooking #skilletmeals #fallcooking #comfortfoods #maplesyrupmagic #sweetandsavory #thymeinfused
Tender Crock Pot Bone-In Pork Chops Dive into the coziness of fall with these Slow-Cooked Savory Pork Chops 🍂🍏 Tender pork with a hint of apple and herbs, all made in your crock pot! Perfect for busy days and cozy nights. ❤️ Full Recipe in first (c.o.m.m.e.n.t ).👇 #slowcooked #porkchoplove #autumnrecipes #crockpotcooking #easyrecipe #deliciousdinner #fallcooking #tasty #homecooked #comfortfoods #dinnertime #familymeals #cozyeats #savory #hearty
Autumn Chicken Dinner with Roasted Vegetables A Symphony of Fall Flavors: Smoked Paprika Chicken with Butternut Squash and Brussels Sprouts Dive into the essence of fall with this hearty Autumn Chicken Dinner! Smoked paprika chicken meets the sweetness of butternut squash and the earthiness of Brussels sprouts. 🍁🍂🐔 Ingredients: 9 oz cheese tortellini 1 lb chicken thighs, skinless, boneless 1 teaspoon smoked paprika ¼ teaspoon salt Black pepper, freshly ground, to taste 2 tablespoons olive oil 3 tablespoons butter 5 cloves garlic, minced Fresh thyme 1 butternut squash, peeled, seeded, and cubed Brussels sprouts, halved Directions: Preheat oven to 400°F. Toss cubed butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for about 30 minutes. Toss Brussels sprouts with olive oil, salt, and pepper. Spread on a baking sheet and roast alongside squash for 20-30 minutes. Boil tortellini as per package instructions. Drain. Season chicken with smoked paprika, salt, and pepper. Sear in a hot skillet with olive oil until golden, about 4 minutes per side. In the same skillet, melt butter and sauté minced garlic. Add cooked tortellini, tossing in the garlic butter sauce. Combine chicken, tortellini, roasted squash, and Brussels sprouts. Garnish with fresh thyme. Season with salt and pepper to taste. Prep Time: 30 minutes | Cooking Time: 40 minutes | Total Time: 1 hour 10 minutes Kcal: 768 kcal | Servings: 4 servings #autumnrecipes #fallcooking #chickendinner #roastedvegetables #butternutsquash #brusselssprouts #comfortfood #seasonaleating #homemademeals #familydinner #dinnerideas #healthydinner #tortellini #paprikachicken #garlicbutter #thymegarnish #oliveoilroasted #weeknightdinner #cozyeats #nutritiousanddelicious #fallflavors #heartydinner #smokedpaprika #butternutsquashlove #brusselsprouts #cheesetortellini #garlicbutterbliss #thymefreshness #cozyautumneats
Simple Acorn Squash Easy Autumn Acorn Squash Ingredients: 1 medium acorn squash 2 tablespoons butter, softened 2 tablespoons brown sugar Salt, to taste Ground cinnamon, to taste Directions: Preheat oven to 400°F (200°C). Cut the acorn squash in half lengthwise and scoop out the seeds and stringy pulp. Place the squash halves, cut side up, on a baking sheet. Spread 1 tablespoon of softened butter over each squash half. Sprinkle each half with 1 tablespoon of brown sugar, then season with salt and ground cinnamon to taste. Bake in the preheated oven for 45-50 minutes, or until the squash is tender and caramelized around the edges. Remove from the oven and let cool slightly before serving. Prep Time: 10 minutes | Cooking Time: 45 minutes | Total Time: 55 minutes | Servings: 2 servings #acornsquash #autumnrecipes #squashlove #fallcooking #easyrecipes #homemade #comfortfood #vegetarian #healthyfood #foodphotography #foodie #yum #delicious #foodgasm #foodbloggers #homecooking #foodstagram #foodpics #cookingathome #foodlover
Crockpot Hot Dog Chili Ultimate Slow-Cooked Chili for Hot Dogs Ingredients: 1 lb ground beef 1 small onion, finely chopped 2 cloves garlic, minced 1 can (15 oz) tomato sauce 1 can (6 oz) tomato paste 1 tablespoon chili powder 1 teaspoon cumin 1/2 teaspoon smoked paprika Salt and pepper to taste 1/2 cup water 1 tablespoon Worcestershire sauce 2 tablespoons brown sugar Directions: In a skillet over medium heat, cook the ground beef, onion, and garlic until the beef is no longer pink and the onion is soft. Drain any excess fat. Transfer the beef mixture to a crockpot. Add tomato sauce, tomato paste, chili powder, cumin, smoked paprika, salt, pepper, water, Worcestershire sauce, and brown sugar. Stir well to combine. Cover and cook on low for 6-8 hours or on high for 3-4 hours, stirring occasionally. Serve hot over cooked hot dogs in buns, topped with your choice of shredded cheese, diced onions, or other favorite chili toppings. Prep Time: 10 minutes | Cooking Time: 6-8 hours on low or 3-4 hours on high | Total Time: 6 hours and 10 minutes to 8 hours and 10 minutes Kcal: 280 kcal | Servings: 8 servings #hotdogchili #slowcookerrecipes #chilirecipes #comfortfood #tailgating #gamedayeats #fallcooking #crockpotmeals #weeknightdinner #easyrecipes #familyfavorites #kidfriendlymeals #mealprep #homemadecooking #cozyeats #autumnflavors
This Instant Pot Beef Stew recipe is SO easy to make, taking just a fraction of the time of traditional methods. Made with simple ingredients, this hearty stew is filled with tender beef, flavorful vegetables, and an irresistibly thick gravy. Get the full recipe at the link in my bio + search "beef stew". https://dashfordinner.com/instant-pot-beef-stew/ #instantpot #instantpotrecipes #beefstew #homemade #fall #fallcooking #easyrecipes #comfortfood
Crockpot Chicken and Stuffing 🍗🥣 Ingredients: 4 boneless, skinless chicken breasts 1 (6-ounce) package stuffing mix 1 cup chicken broth 1 (10.75-ounce) can cream of chicken soup 1/2 cup sour cream 1/4 cup butter, melted Salt and pepper to taste Fresh parsley for garnish (optional) Directions: Season the chicken breasts with salt and pepper to taste. Place them in the bottom of a greased slow cooker. In a medium bowl, combine the stuffing mix, chicken broth, cream of chicken soup, sour cream, and melted butter. Stir until well combined. Spread the stuffing mixture evenly over the chicken breasts in the slow cooker. Cover and cook on low for 4-6 hours or on high for 2-3 hours, until the chicken is cooked through and tender. Once cooked, remove the chicken and stuffing from the slow cooker and transfer to serving plates. Garnish with fresh parsley if desired, and serve hot. Prep Time: 10 minutes | Cooking Time: 4-6 hours on low or 2-3 hours on high | Total Time: 4-6 hours (low) or 2-3 hours (high) | Servings: Makes 4 servings Tips: For extra flavor, you can add diced onions, celery, or carrots to the stuffing mixture. If you prefer a crispier texture, you can broil the chicken and stuffing in the oven for a few minutes after cooking in the slow cooker. #crockpotrecipes #slowcooker #chickenandstuffing #comfortfood #easydinner #familymeal #onepotmeal #homemade #cozyrecipes #fallcooking
Butternut Squash Risotto Creamy Autumn Butternut Squash Risotto Ingredients: 1 butternut squash, peeled and cubed 2 tablespoons butter 1 onion, finely chopped 1 cup Arborio rice 1/2 cup white wine 4 cups hot chicken stock 1/2 cup grated Parmesan cheese Salt and pepper to taste Directions: Place squash in a steamer basket over boiling water. Cover and steam until tender, 10 to 15 minutes. Drain and mash. Melt butter in a saucepan over medium-high heat. Add onion; cook until softened, about 2 minutes. Stir in rice until glossy, about 5 minutes. Pour in wine; stir until evaporated. Add mashed squash and 1/3 of the chicken stock; reduce heat to medium. Stir until stock is absorbed. Add half of the remaining stock, stirring until absorbed. Pour in the remaining stock, stirring until risotto is creamy. Stir in Parmesan cheese, season with salt and pepper. Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes Kcal: 350 kcal | Servings: 4 servings #butternutsquash #risotto #autumnrecipes #comfortfood #vegetarian #cozycooking #fallflavors #gourmet #homemade #foodie #delicious #dinnerideas #easyrecipes #healthychoices #seasonaleats #fallcooking #comfortfoods #butternutsquashseason #risottolove #autumneats #homemademeals #foodstagram #dinnertime
Monday Office View I love my Mondays. People hate them but I truly love them. There's something amazing about waking up for London or pre NY to catch some positions in the market. No one telling you what to do. When to do or who to be with. Alone at home in your own office is the best feeling. Try it and thank me lateral #scallops #mountainsidesurprise #surpriserunningclub #momof5kids #75hard #momof4boysand1girl #fab4smoothie #starttodayjournal #rachelhollisxlifecoaching #instantpotlove #christmasbaking #christmasdesserts #fallcooking #cookies #fallbakinghasbegun #fallbaking #instantpotcooking #quickmeals #easydinnerideas #quickandeasymeals #easyeats #foodblogfeed #wecook #foodblogeats #kidsnacks #weeknightmeals #quickdinner #eatinghealthy #healthyeating
Dad's Leftover Turkey Pot Pie Ingredients: 1/4 cup unsalted butter 1/4 cup all-purpose flour 1 onion, diced 2 cloves garlic, minced 1 cup chicken broth 1 cup milk 1 teaspoon dried thyme 1/2 teaspoon salt 1/4 teaspoon black pepper 2 cups cooked turkey, shredded 1 cup frozen peas 1 cup frozen carrots 1 cup frozen corn 1 refrigerated pie crust Directions: Preheat oven to 375°F (190°C). In a large skillet, melt butter over medium heat. Add diced onion and minced garlic. Cook until softened, about 3-4 minutes. Sprinkle flour over the onion and garlic mixture. Stir and cook for 1 minute. Gradually whisk in chicken broth and milk until smooth. Cook, stirring constantly, until mixture thickens, about 5 minutes. Stir in dried thyme, salt, and black pepper. Add shredded turkey, frozen peas, carrots, and corn to the skillet. Stir to combine. Pour turkey mixture into a 9-inch pie dish. Unroll refrigerated pie crust and place it over the filling. Trim any excess crust and crimp edges to seal. Cut several slits in the top crust to allow steam to escape. Bake in preheated oven for 35-40 minutes, or until crust is golden brown and filling is bubbly. Let cool for a few minutes before serving. Preparation Time: 20 minutes | Baking Time: 35-40 minutes | Total Time: 55-60 minutes | Calories: 350 kcal | Servings: 6 servings #turkeypotpie #leftoverturkey #comfortfood #homemade #savorypie #familymeal #easyrecipe #fallcooking #wintercomforts #deliciousdinner #foodphotography #foodie #foodlove #yum #homecooking
Simple Roasted Butternut Squash Caramelized Butternut Squash Wedges with a Hint of Cinnamon Ingredients: 1 butternut squash, peeled, seeded, and cut into 1-inch cubes 2 tablespoons olive oil 2 tablespoons brown sugar 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/4 teaspoon ground cinnamon Directions: Preheat oven to 400°F (200°C). In a large bowl, toss the butternut squash cubes with olive oil, brown sugar, salt, pepper, and cinnamon until evenly coated. Spread the squash in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, or until the squash is tender and caramelized, stirring once halfway through cooking. Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes Kcal: 123 kcal | Servings: 4 servings #butternutsquash #roastedveggies #fallrecipes #healthycooking #vegetarian #glutenfree #easyrecipes #comfortfood #seasonaleating #farmtotable #autumnflavors #sidedish #cinnamonspice #homemademeals #nutrientdense #butternutsquashlove #fallcooking #easydinner #healthychoices #veggiepower #autumneats #cinnamonkissed #roastedtoperfection #comfortfoods
Butternut Squash Soup II Creamy Autumn Butternut Squash Soup Ingredients: 1 butternut squash, peeled, seeded, and cubed 2 tablespoons butter 1 medium onion, chopped 1 stalk celery, chopped 1 medium carrot, chopped 1 medium potato, cubed 1 quart chicken stock Salt and pepper to taste 1/2 cup heavy cream Directions: Melt butter in a large pot over medium heat. Add onion, celery, carrot, and potato. Cook and stir until the onion is translucent, about 5 minutes. Add cubed butternut squash and chicken stock. Bring to a boil, reduce heat to low, cover, and simmer until squash is tender, about 40 minutes. Puree the soup in the pot using an immersion blender until smooth. Season with salt and pepper. Stir in heavy cream and heat through. Do not boil. Prep Time: 20 minutes | Cooking Time: 45 minutes | Total Time: 65 minutes Kcal: 210 kcal | Servings: 6 servings #butternutsquash #soupseason #comfortfood #autumnrecipes #fallcooking #healthychoices #vegetarian #glutenfree #dairylove #homemadecooking #easyrecipes #familydinner #cozyeats #seasonaleating #nutrientdense #fallflavors #souplovers #butternutsquashsoup #comfortfoods #autumneats #healthydinner #glutenfreeliving #vegetarianrecipes #easycooking
Ultimate Homestyle Baked Beans Recipe 🤤 ⬇️ Hearty Maple and Bacon Baked Beans Ingredients: 6 cups navy beans, soaked overnight and drained 1 large onion, chopped 2 cloves garlic, minced 1 cup tomato sauce 1/2 cup maple syrup 1/4 cup molasses 1/4 cup brown sugar 1 tablespoon Worcestershire sauce 1 tablespoon mustard powder 1 teaspoon salt 1/2 teaspoon black pepper 1/2 pound bacon, chopped 4 cups water Directions: Preheat oven to 325°F (163°C). In a large mixing bowl, combine soaked beans, onion, garlic, tomato sauce, maple syrup, molasses, brown sugar, Worcestershire sauce, mustard powder, salt, and pepper. Transfer to a large oven-proof pot or Dutch oven. Render the bacon in a skillet until it starts to crisp. Add the bacon and its fat to the bean mixture. Pour water over the mixture, ensuring the beans are well-covered. Cover the pot with a lid or aluminum foil and bake for about 4-5 hours, checking occasionally. If the beans become dry, add more water as needed. The beans are done when they are tender and the sauce has thickened. Prep Time: 20 minutes | Cooking Time: 5 hours | Total Time: 5 hours 20 minutes Kcal: 310 kcal | Servings: 8 servings #homestylecooking #comfortfood #bakedbeans #maplebacon #heartyeats #familydinner #potluckfavorites #fallcooking #wintermeals #traditionalrecipes #sidedishlove #weekendcooking #slowcooked #savorysweets #homemadegoodness #comfortfoodie #mapleflavor #baconlover #bakedbeansrecipe #homemadecooking #familymeals #cozyeats #weekendbaking #slowcookedperfection #heartydinner #fallfavorites #winterwarmers #potluckideas #savoryandsweet #foodielove
Easy Pumpkin Gnocchi Homemade Golden Pumpkin Gnocchi Delight Ingredients: 1.2 kg pumpkin (peeled and diced) 2 1/4 cups all-purpose flour (plus extra for dusting) 1/2 tsp nutmeg Salt and pepper to taste 1 egg Directions: Preheat your oven to 200°C (390°F). Place the pumpkin on a baking tray lined with parchment paper. Roast for 20 minutes or until tender. Allow to cool. Mash the pumpkin in a bowl until smooth. Combine the mashed pumpkin, flour, nutmeg, salt, pepper, and egg in a large bowl. Mix until a soft dough forms. Dust a clean surface with flour. Take a portion of the dough and roll it into a log about 1/2 inch thick. Cut the log into 1-inch pieces. Bring a large pot of salted water to a boil. Cook the gnocchi in batches for about 2 minutes or until they float to the surface. Remove with a slotted spoon. Serve with your favorite sauce and enjoy! Prep Time: 30 minutes | Cooking Time: 20 minutes | Total Time: 50 minutes Kcal: 350 kcal | Servings: 4 servings #pumpkingnocchi #homemadegnocchi #fallrecipes #comfortfood #vegetarian #pumpkinrecipes #easydinner #italiancuisine #gnocchilove #autumnflavors #cookingathome #foodie #recipeoftheday #kitchenexperiments #dinnerideas #pumpkinseason #autumneats #homemadecooking #comfortfoods #vegetarianmeals #easyrecipes #dinnerinspo #fallcooking
Butter nut Squash Lasagna🍁🍴 Embrace the flavors of fall with this heartwarming #ButternutSquashLasagna . A perfect blend of sweetness and richness, this dish is an ideal choice for those chilly autumn evenings. It serves 6 and requires about 1 hour and 45 minutes from start to finish. **Ingredients**: - 1 tablespoon olive oil - 2 cups chopped onion - 10 cups baby spinach - ¾ cup sharp provolone cheese, shredded - ½ cup fresh flat-leaf parsley, chopped - 1 teaspoon salt - ½ teaspoon black pepper - 1 teaspoon oregano - 2 large eggs - 2 (15 ounce) containers 2% cottage cheese - 3 cups butternut squash, peeled and diced - 6 cups marinara or pasta sauce - 12 oven-ready lasagna noodles - 1 cup fresh Parmesan cheese, grated **Directions**: 1. Preheat your oven to 375°F and grease two 8x8-inch baking dishes. 2. In a large pot, sauté onion in olive oil until tender, then add spinach and cook until wilted. Remove from heat. 3. In a bowl, mix provolone, parsley, salt, pepper, oregano, eggs, and cottage cheese. 4. Microwave squash until tender, about 5 minutes. 5. Layer each baking dish starting with marinara sauce, then noodles, followed by cheese mixture, squash, and more sauce. Repeat layers. 6. Top the final layer of noodles with marinara and sprinkle with Parmesan cheese. 7. Cover with foil and bake for 30 minutes. Uncover and continue baking for another 30 minutes. 8. Serve warm and savor the creamy, comforting goodness. This lasagna is not just a meal; it's a celebration of fall's bounty, wrapped in the cozy layers of pasta and cheese. Perfect for a family dinner or a festive gathering! #FallCooking #LasagnaLovers #VegetarianFeast #ComfortFood #SeasonalEats
Just made this cozy Autumn Chicken Dinner with Roasted Vegetables - perfect for chilly evenings! 😍🍁 Ingredients: 4 bone-in, skin-on chicken thighs Salt and black pepper to taste 2 tablespoons olive oil 1 pound baby potatoes, halved 2 large carrots, peeled and sliced 1 large red onion, cut into wedges 1 cup Brussels sprouts, trimmed and halved 2 cloves garlic, minced 1 teaspoon dried thyme 1 teaspoon dried rosemary 1/2 teaspoon paprika 1/2 teaspoon garlic powder Fresh parsley, chopped, for garnish Directions: Preheat oven to 425°F (220°C). Season the chicken thighs generously with salt and black pepper. Heat olive oil in a large oven-safe skillet over medium-high heat. Add the chicken thighs, skin side down, and cook until golden brown, about 5-6 minutes. Flip the chicken and cook for an additional 2-3 minutes. Remove the chicken from the skillet and set aside. In the same skillet, add the baby potatoes, carrots, red onion, Brussels sprouts, minced garlic, dried thyme, dried rosemary, paprika, and garlic powder. Toss to coat the vegetables in the oil and spices. Return the chicken thighs to the skillet, nestling them among the vegetables. Transfer the skillet to the preheated oven and roast for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender, stirring halfway through cooking. Remove from the oven and let rest for 5 minutes before serving. Garnish with fresh parsley. Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes Kcal: 380 kcal | Servings: 4 servings #autumnrecipes #chickendinner #roastedvegetables #comfortfood #easyrecipes #onepanmeal #fallcooking #homemade #delicious #familydinner #foodphotography #foodstyling #foodbloggers #homecooking #yum #tasty #foodlove #foodiegram #instafood
This Instant Pot Beef Stew recipe is SO easy to make, taking just a fraction of the time of traditional methods. Made with simple ingredients, this hearty stew is filled with tender beef, flavorful vegetables, and an irresistibly thick gravy. Get the full recipe at the link in my bio + search "beef stew". https://dashfordinner.com/instant-pot-beef-stew/ #instantpot #instantpotrecipes #beefstew #homemade #fall #fallcooking #easyrecipes #comfortfood
Savory Pumpkin Filled with Cheese, Bread, and Herbs 🎃🎃🎃 Ingredients: 1 small pumpkin, about 3 lbs Salt and freshly ground pepper 1/4 lb stale bread, sliced and cut into 1/2-inch chunks 1/4 lb cheese (such as Gruyère, Emmental, or Cheddar), cut into 1/2-inch chunks 2–4 cloves garlic, minced 4 slices of bacon, cooked and crumbled (optional) 1/4 cup fresh chives, chopped 1 tablespoon fresh thyme, minced 1/3 cup heavy cream Pinch of freshly grated nutmeg Directions: Preheat oven to 350°F (175°C). Cut a cap out of the top of the pumpkin and remove the seeds and fibers. Season the inside of the pumpkin generously with salt and pepper. In a bowl, mix together the bread, cheese, garlic, bacon (if using), chives, and thyme. Stuff the mix into the pumpkin. Pour cream over the mixture and sprinkle with nutmeg. Replace the pumpkin cap and bake in a oiled baking dish for about 2 hours, or until the ingredients are bubbling and the flesh of the pumpkin is tender enough to be easily pierced with the tip of a knife. Carefully remove the cap, then return to the oven for about 20 minutes to brown the top. Let stand for 5 minutes before serving. Prep Time: 20 minutes | Cooking Time: 2 hours 20 minutes | Total Time: 2 hours 40 minutes Kcal: 350 kcal | Servings: 4 servings #pumpkinrecipe #fallcooking #autumnrecipes #comfortfood #savorypumpkin #cheeselover #breadlovers #garlicflavor #baconaddict #herbalrecipes #creamdelight #nutmegspice #ovenbaked #seasonaleats #holidaytable
Classic Sweet Potato Casserole with Pecan Streusel Ingredients: For the Sweet Potato Mixture: 4 large sweet potatoes, peeled and cubed 1/4 cup unsalted butter, melted 1/2 cup milk 1/4 cup brown sugar 1 teaspoon vanilla extract 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 2 eggs, lightly beaten For the Pecan Streusel Topping: 1/2 cup all-purpose flour 1/2 cup brown sugar 1/4 cup unsalted butter, chilled and cubed 1 cup chopped pecans Directions: Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking dish. Boil the sweet potatoes in a large pot of water until tender, about 15-20 minutes. Drain and let cool slightly. Mash the sweet potatoes in a large bowl. Mix in the melted butter, milk, brown sugar, vanilla extract, cinnamon, nutmeg, and eggs until well combined. Transfer the sweet potato mixture to the prepared baking dish, smoothing the top with a spatula. For the streusel topping, in a medium bowl, combine the flour, brown sugar, and butter. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs. Stir in the chopped pecans. Sprinkle the pecan streusel evenly over the sweet potato mixture. Bake for 30-35 minutes, or until the topping is golden brown and the casserole is set. Serve warm as a delightful side dish to your holiday meals or cozy family dinners. Prep Time: 30 minutes | Cooking Time: 35 minutes | Total Time: 1 hour 5 minutes Kcal: 350 kcal per serving | Servings: 8 servings #sweetpotatocasserole #holidayrecipes #comfortfood #pecanstreusel #sweetpotato #autumndishes #thanksgivingrecipes #fallcooking #bakingseason #familydinner #cozyeats #seasonalbaking #desserttime #sweettreats #homecooking #sweetpotatolove #holidaycooking #pecantopping #familyfavorites #thanksgivingtable #autumnflavors #comfortfoods #seasonaleats #holidaybaking #deliciousdishes #feastmode #tastetradition #cookinginspiration #warmdishes #gatherandfeast
I'm excited about the launch of my latest fabric collection for @pbsfabrics 🍂 Fall Flavors was a joy to work on and contains lots of fun little hidden details. Here are a few of my favorite patterns from the collection. Keep an eye out for them at a fabric store near you! ... #pbsfabrics #sewingfabric #quilting #quiltcon #quiltcon2024 #surfacedesign #surfacedesigner #surfacedesigntribe #surfacedesignshow #repeatpattern #repeatpatterns #repeatpatterndesign #artlicensing #illustration #illustrationartists #surfacedesignersofinstagram #illustratorsofinstagram #illustratorsoninstagram #illustragam #digitalart #digitalillustration #fall #autumn #autumnvibes #fallcooking #charladraws
🍒🍊This recipe for Dried Cherry Oatmeal is full of great flavors like cinnamon and vanilla with tart dried cherries and almonds, and is super simple to make thanks to soaking the steel cut oats overnight! 🥣Get the recipe here 👉 https://www.goodlifeeats.com/cherry-and-tangerine-oatmeal/ ⭐️With a few minutes of prep work the night before, you can have a delicious bowl of overnight steel cut oats in less than 10 minutes for your morning breakfast. #steelcutoatsandfruit #steelcutoats #steelcutoatmeal #breakfastideas #breakfasttime #fallcooking #cozyrecipes #whatsforbreakfast #inmykitchen #onmytable #eatwell #eatstagram #fallvibes #autumnvibes #healthybreakfastideas #igfoodies #inseasonnow #inthekitchen #foodphoto #foodphotography #eatingforinsta #onmytable #fallrecipes #overnightoats #overnightoatmeal #overnightoatsrecipe #oatmealbreakfast #oatmealbowls #cozyrecipes #cozybreakfast 👩🏻🍳: blog post and recipe by me in 2009; updated from the archives with gorgeous new photos! 📷 photos by setthetableblog
We love a good Olive Garden copycat recipe 😍😋🍲 #gnocchi #gnocchisoup #olivegarden #fallrecipe #fallcooking #fallsoup #olivegardencopycat
“January is the quietest month in the garden. But just because it looks quiet doesn’t mean that nothing is happening.” — Rosalie Muller Wright . . . . . . . . . . . . #gloriouslyrestored #goodnewsfeed #homeschool #homeschoollife #homeschoolmom #busyhands #joy #easydinner #howwedwell #slowandsimple #comfortfood #frittata #motherhood #kalesalad #sourdough #easydinnerrecipes #igettodothis #thesearethedays #easydinnerideas #fallcooking #root-vegetables #weeknightmeals #honestmotherhood #unitedinmotherhood #holywork #hardandholywork #raisingarrows #raisingboys
Shout out to @peasloveandparsley , winners of the $200 @starkbros gift certificate Foodscaper Conference drawing! Those of us at the Conference were fortunate to hear from this seed to table company run by two best friends. Their love of plants and food shine through! Enjoy this comfort food recipe from @peasloveandparsley Repost: How long does it take to make a Sunday Sauce you ask? Roma Tomatoes: seeds started on Feb 2023 and harvested Oct 1 at 9 am Garlic: planted Nov 2022 and harvested July 2023 Onions: planted May 2023. Harvested Sept 2023 Basil: seed started March 2023 harvested Oct 1 2023 Oregano: planted 2020 harvested Oct 1 Parsley: seeded July 2023 harvested Oct 1 Seed to table at its finest 👩🌾❤️ Happy Sunday and first day of October! Sunday Sauce Recipe 2tbs of olive oil 2 cloves of garlic 1 lrg yellow onion chopped Leaves removed from 1 sprig of oregano Tbs chopped parsley 2 lrg basil florets About 10-15 tomatoes chopped (we like Roma for this recipe) 2 cups of water 1 tsp sugar Salt to taste Heat oil in a large Dutch oven on medium low. Add all ingredients except basil & parsley and allow to simmer for 2-3 hrs. Remove from heat and purée in blender until smooth. Return to Dutch oven and simmer for another 1-2 hours (we add in meatballs and sausage during this stage) #seedtotablecooking #homegrown #backyardgarden #sundaysauce #growyourownfood #newenglandliving #farmfresh #slowcooking #fallcooking #garden #peasloveandparsley #peasloveparsley
🍎🍏🍎 This recipe for Apple Overnight Oats is flavored with the apple pie flavors, has chunks of real honeycrisp apples, and is super simple to make thanks to soaking overnight! With a little prep work the night before, you can have this Apple Pie Oatmeal in less than 10 minutes for your morning breakfast. 🥣 Get the recipe here 👉 https://www.goodlifeeats.com/overnight-apple-pie-steel-cut-oats/ #oatmealbowl #breakfastideas #breakfasttime #fallcooking #cozyrecipes #whatsforbreakfast #inmykitchen #onmytable #eatwell #eatstagram #fallvibes #autumnvibes #healthybreakfastideas #igfoodies #inseasonnow #inthekitchen #foodphoto #foodphotography #eatingforinsta #onmytable #fallrecipes #overnightoats #overnightoatsrecipe #overnightoatmeal #oatmealbreakfast #oatmealbowls #applepicking #applerecipes #applepickingseason #applepie 👩🏻🍳: blog post and recipe by me in 2010; updated from the archives with gorgeous new photos! 📷 photos by setthetableblog
Spicy Pumpkin Chili Hearty Pumpkin Fire Chili Recipe Ingredients: 2 pounds ground beef 1 large onion, diced 1 green bell pepper, diced 2 (15 ounce) cans kidney beans, drained 1 (46 fluid ounce) can tomato juice 1 (28 ounce) can peeled and diced tomatoes with juice 1/2 cup canned pumpkin puree 1 tablespoon pumpkin pie spice 1 tablespoon chili powder 1/4 cup white sugar Salt to taste Directions: In a large pot over medium heat, cook the ground beef until evenly browned. Drain off grease. Add the onion and bell pepper, and cook until tender, about 5 minutes. Stir in the beans, tomato juice, diced tomatoes, and pumpkin puree. Season with pumpkin pie spice, chili powder, sugar, and salt. Simmer over low heat for at least 1 hour, stirring occasionally. If the chili becomes too thick, water can be added to reach desired consistency. Prep Time: 20 minutes | Cooking Time: 1 hour | Total Time: 1 hour 20 minutes Kcal: 375 kcal | Servings: 8 servings #pumpkinchili #spicychili #autumndishes #heartyfood #comfortfood #chililovers #pumpkinspice #fallcooking #homemademeals #spicyandhearty #warmmeals #cozyfood #fallflavors #seasonaleating #savorysoup
Braised Chuck Roast Slow-Cooked Chuck Roast Perfection Ingredients: 3 pounds (1.4kg) chuck roast 2 tablespoons olive oil 1 onion, chopped 3 cloves garlic, minced 2 carrots, chopped 2 celery stalks, chopped 2 cups (480ml) beef broth 1 cup (240ml) red wine 2 bay leaves 1 sprig fresh rosemary 1 sprig fresh thyme Salt and pepper to taste Mashed potatoes or crusty bread, for serving Directions: Season the chuck roast generously with salt and pepper. In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the chuck roast and sear on all sides until browned. Remove the roast from the pot and set aside. In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté for 3-4 minutes until the vegetables begin to soften. Pour in the red wine and beef broth, scraping the bottom of the pot to release any browned bits. Return the seared chuck roast to the pot. Add the bay leaves, fresh rosemary, and fresh thyme. Cover the pot and reduce the heat to low. Let the roast simmer gently for 2.5 to 3 hours or until it becomes tender and easily shreds with a fork. Remove the chuck roast from the pot and let it rest for a few minutes before slicing or shredding. Serve the Braised Chuck Roast with the cooking liquid, vegetables, and your choice of mashed potatoes or crusty bread. Prep Time: 15 minutes | Cooking Time: 2.5-3 hours | Total Time: 2 hours 45 minutes - 3 hours 15 minutes | Servings: 6 servings #braisedroast #chuckroast #slowcooking #comfortfood #beefrecipe #homemade #foodie #delicious #heartydish #foodphotography #yummy #mashedpotatoes #wineanddine #savoryflavors #foodgasm #tasty #sundaydinner #meatlovers #fallcooking #warmingmeal #familyfavorite
Crockpot Turkey White Bean Pumpkin Chili Hearty Turkey and White Bean Pumpkin Chili in a Crockpot Ingredients: 1 lb ground turkey 1 small onion, chopped 3 cloves garlic, minced 1 tsp olive oil 1 can (15 oz) white northern or navy beans, rinsed and drained 1 can (15 oz) pumpkin puree 1 can (4.5 oz) chopped green chilies 2 cups low sodium chicken broth 1/2 cup light coconut milk 2 tsp cumin 1 tsp chili powder 1/2 tsp paprika Salt and pepper to taste Optional garnishes: chopped cilantro, low-fat sour cream, cheddar cheese Directions: In a skillet, heat olive oil and cook turkey, onion, and garlic until turkey is browned. Transfer to a crockpot. Add beans, pumpkin, green chilies, chicken broth, coconut milk, cumin, chili powder, paprika, salt, and pepper. Stir well to combine. Cover and cook on low for 6 hours. Serve with optional garnishes if desired. Prep Time: 15 minutes | Cook Time: 6 hours | Total Time: 6 hours 15 minutes Kcal: 320 kcal | Servings: 6 servings #crockpotrecipe #turkeychili #pumpkinchili #whitebean #comfortfood #slowcooker #healthyrecipe #autumnflavors #delicious #nutritious #easycooking #foodie #tasty #hearty #fallcooking
Warm up with Grandma's Homemade Pumpkin Soup, a classic comfort dish that brings back cozy autumn memories! 🍁🍲 Ingredients: 1 medium pumpkin, peeled and chopped (about 6 cups) 1 large onion, chopped 2 cloves garlic, minced 4 cups chicken or vegetable broth 1 cup heavy cream 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg Salt and pepper to taste 2 tablespoons olive oil Fresh parsley for garnish Directions: In a large pot, heat olive oil over medium heat. Add onion and garlic, and sauté until soft. Add chopped pumpkin to the pot and cook for 5 minutes, stirring occasionally. Pour in the broth and bring to a boil. Reduce heat and simmer until the pumpkin is tender, about 20 minutes. Use an immersion blender to puree the soup until smooth. Stir in heavy cream, cinnamon, and nutmeg. Season with salt and pepper. Simmer for an additional 5 minutes. Serve hot, garnished with fresh parsley. Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes Kcal: Approx. 200 kcal per serving | Servings: 6 servings #pumpkinsoup #grandmasrecipe #homemadesoup #comfortfood #autumnflavors #heartydinner #creamygoodness #cozyrecipe #deliciousmeal #fallcooking #nutmegflavor #foodiejoy #tastytreat #kitchencreations #familyfavorite
This Instant Pot Beef Stew recipe is SO easy to make, taking just a fraction of the time of traditional methods. Made with simple ingredients, this hearty stew is filled with tender beef, flavorful vegetables, and an irresistibly thick gravy. Get the full recipe at the link in my bio + search "beef stew". https://dashfordinner.com/instant-pot-beef-stew/ #instantpot #instantpotrecipes #beefstew #homemade #fall #fallcooking #easyrecipes #comfortfood
Homemade Stuffing Balls - a new twist on a classic favorite! 🍂🥖 Ingredients: 4 cups dry bread cubes 1/2 cup onion, finely chopped 1/2 cup celery, finely chopped 2 cloves garlic, minced 1/4 cup fresh parsley, chopped 1 teaspoon dried sage 1 teaspoon dried thyme 1/2 teaspoon salt 1/4 teaspoon black pepper 1/2 cup chicken broth 1/4 cup unsalted butter, melted 1 egg, beaten Directions: Preheat oven to 350°F (175°C). In a large bowl, combine bread cubes, onion, celery, garlic, parsley, sage, thyme, salt, and pepper. In a separate bowl, mix together chicken broth, melted butter, and beaten egg. Pour the liquid mixture over the bread mixture and stir until well combined. Shape the mixture into balls, about the size of a golf ball. Place the stuffing balls on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until golden brown and crispy on the outside. Serve warm as a side dish or appetizer. Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes Kcal: 90 kcal per ball | Servings: 12 balls #homemadestuffing #stuffingballs #sidedish #holidaycooking #bakedbites #savorysnack #appetizeridea #comfortfood #easyrecipe #thanksgivingrecipe #herbflavor #fallcooking #wintermeals #familyfavorite #tastytreat
We have put together a delightful combination that's not only rich in flavor but also brimming with wholesome goodness, perfect for bringing the whole family together around the dinner table. 𝑹𝒆𝒄𝒊𝒑𝒆 𝒐𝒇 𝒕𝒉𝒆 𝑾𝒆𝒆𝒌: Butternut Squash with Spinach Noodles Iɴɢʀᴇᴅɪᴇɴᴛs 1 Bag Mrs. Miller's Spinach Noodles 2 Cups Butternut Squash, Cubed 1 TBS Extra Virgin Olive Oil 6-10 Cloves Garlic 2 TBS Fresh Thyme Leaves 2 TBS Fresh Rosemary, Chopped Crushed Red Pepper Flakes, to Taste Kosher Salt and Black Pepper, to Taste For the Sauce 1/2 Cup Ricotta Cheese 2 TBS Butter, Salted 1 TBS Fresh Sage, Chopped 1 - 5oz Bag of Baby Spinach 1/2 Cup Gouda Cheese, Shredded 1/3 Cup Parmesan Cheese, Grated Dɪʀᴇᴄᴛɪᴏɴs Preheat oven to 400° F. On a baking sheet, toss together olive oil, butternut squash, garlic, thyme, 1 tablespoon rosemary, and a pinch each of red pepper flakes, salt, and pepper. Bake 30 minutes, until the squash is tender. Add butternut squash, garlic, and ricotta to a food processor. Puree until smooth. Season with salt and pepper. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Just before draining, remove 1 cup of the pasta cooking water. Drain. In a large skillet, melt together butter, sage, and 1 tablespoon rosemary. Cook until the butter is browning, then add the butternut puree and 1/2 cup pasta cooking water, stirring until combined. Melt in the gouda and parmesan. Add bag of baby spinach and let it cook down. Add pasta to the sauce, tossing to combine. If needed, thin the pasta sauce with a little of the reserved cooking water. Divide pasta between plates. Top with parmesan. Twirl the pasta up. EAT and ENJOY. #eggnoodles #amisheggnoodles
Caramelized Acorn Squash Delight Ingredients: 2 acorn squashes, halved and seeds removed 2 tablespoons olive oil 2 tablespoons brown sugar 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/4 teaspoon ground nutmeg Freshly ground black pepper, to taste Directions: Preheat oven to 400°F (200°C). Brush the inside of each squash half with olive oil. In a small bowl, mix brown sugar, cinnamon, salt, and nutmeg. Sprinkle this mixture over the squash halves. Place squash halves, cut side up, on a baking sheet. Roast for 1 hour, or until squash is tender and caramelized. Season with freshly ground black pepper to taste before serving. Prep Time: 10 minutes | Cooking Time: 1 hour | Total Time: 1 hour 10 minutes Kcal: 145 kcal per half squash | Servings: 4 servings #acornsquash #roastedveggies #autumnflavors #healthyrecipes #vegetariansides #delicious #easyrecipes #foodie #fallcooking #tasty #cinnamonspice #comfortfood #veggiegoodness #yummy #seasonalcooking
Monday Office View I love my Mondays. People hate them but I truly love them. There's something amazing about waking up for London or pre NY to catch some positions in the market. No one telling you what to do. When to do or who to be with. Alone at home in your own office is the best feeling. Try it and thank me lateral #scallops #mountainsidesurprise #surpriserunningclub #momof5kids #75hard #momof4boysand1girl #fab4smoothie #starttodayjournal #rachelhollisxlifecoaching #instantpotlove #christmasbaking #christmasdesserts #fallcooking #cookies #fallbakinghasbegun #fallbaking #instantpotcooking #quickmeals #easydinnerideas #quickandeasymeals #easyeats #foodblogfeed #wecook #foodblogeats #kidsnacks #weeknightmeals #quickdinner #eatinghealthy #healthyeating
"Whip up some warm, spiced apple butter with your crockpot. The perfect spread for your morning toast or autumn treats! 🍎🍂" Crockpot Apple Butter Ingredients - 5 lbs apples, peeled, cored, and sliced - 1 cup granulated sugar - 1 cup brown sugar - 1 tablespoon ground cinnamon - 1/2 teaspoon nutmeg - 1/4 teaspoon ground cloves - 1/4 teaspoon salt - 1 tablespoon vanilla extract Directions: - Place the sliced apples in a crockpot. - Add granulated sugar, brown sugar, cinnamon, nutmeg, cloves, and salt. - Stir to combine all ingredients with the apples. - Cover and cook on low for 10 hours, stirring occasionally. - Uncover and stir in vanilla extract. - Continue cooking uncovered on low for 2 hours, or until the mixture is thickened and dark brown. - Use an immersion blender to puree the apple butter until smooth. - Allow to cool, then transfer to jars and refrigerate. Prep Time: 30 minutes | Cooking Time: 12 hours | Total Time: 12 hours 30 minutes Kcal: 102 kcal per serving | Servings: 20 servings #applebutter #crockpotrecipe #homemadespread #orchardapple #slowcooked #autumnflavors #comfortfood #homemadegoodness #applespice #cinnamonapple #easyrecipes #fallcooking #healthychoices #spreadlove #tastytreat #applebutterlove #slowcookerrecipes #fallfavorites #homemadejoy #appleseason #crockpotcooking #deliciouslyeasy #autumnvibes #spreadsmiles #breakfastideas #cozykitchen #tastyandhealthy #foodiefinds #yummyspreads #kitchendiaries
Parmesan-Crusted Delicata Squash Crispy Parmesan Delicata Squash Rings Recipe Ingredients: 2 medium delicata squash, sliced into 1/2 inch rings, seeds removed 1/4 cup grated Parmesan cheese 2 tablespoons olive oil 1/2 teaspoon garlic powder 1/2 teaspoon paprika Salt and pepper to taste Fresh parsley, chopped for garnish Directions: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. In a small bowl, mix together Parmesan cheese, garlic powder, paprika, salt, and pepper. Brush each squash ring with olive oil, then coat with the Parmesan mixture. Place the coated squash rings on the prepared baking sheet. Roast in the oven for 20-25 minutes, or until golden and crispy. Garnish with chopped parsley before serving. Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes Kcal: 120 kcal per serving | Servings: 4 servings #delicatasquash #parmesancrusted #vegetarianside #healthyrecipe #fallcooking #crispyanddelicious #easyrecipe #foodie #nutritious #tasty #seasonalvegetable #comfortfood #simplecooking #gourmettouch #dinnerideas
Sausage and Sage Stuffed Butternut Squash Ingredients: 2 medium butternut squash, halved and seeds removed 1 pound Italian sausage 1 onion, chopped 3 cloves garlic, minced 1 cup mushrooms, chopped 1 apple, diced 1/2 cup breadcrumbs 1/4 cup grated Parmesan cheese 2 tablespoons fresh sage, chopped Salt and pepper to taste Olive oil Directions: Preheat oven to 400°F (200°C). Brush the butternut squash halves with olive oil and season with salt and pepper. Place cut side down on a baking sheet and roast for about 30 minutes, until tender. In a skillet, cook the sausage over medium heat until browned. Add onion, garlic, mushrooms, and apple, cooking until the vegetables are softened. Remove from heat. Stir in breadcrumbs, Parmesan, sage, salt, and pepper. Fill the roasted squash halves with the sausage mixture. Bake for an additional 20 minutes, until the top is golden brown. Prep Time: 15 minutes | Cooking Time: 50 minutes | Total Time: 65 minutes Kcal: 310 kcal | Servings: 4 servings 20 related tags: #butternutsquash #autumndishes #sausagestuffed #comfortfood #herbflavors #fallcooking #roastedveggies #savorybake #italiansausage #appleandsage #familymeal #heartydinner #seasonalcooking #parmesanlove #mushroomdish #appleflavor #sagearoma #quickprep #deliciousdinners #easybaking
Creamy Pumpkin and Carrot Soup Ingredients: 1 medium pumpkin, peeled, seeds removed, and chopped 4 large carrots, peeled and chopped 1 onion, chopped 3 cloves garlic, minced 1/4 cup olive oil 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1/2 teaspoon ground nutmeg 6 cups vegetable broth Salt and pepper to taste 1/2 cup heavy cream Fresh parsley, for garnish Directions: In a large soup pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté for 2-3 minutes until softened. Add the pumpkin and carrots to the pot, and stir to combine with the onions and garlic. Season with ground cumin, ground coriander, ground nutmeg, salt, and pepper. Stir well to coat the vegetables with the spices. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 20-25 minutes, or until the vegetables are tender. Using an immersion blender, blend the soup until smooth and creamy. Stir in the heavy cream and simmer for an additional 5 minutes. Taste and adjust the seasoning as needed. Serve hot, garnished with fresh parsley. Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes Kcal: 235 kcal | Servings: 6 servings #souplover #pumpkinseason #carrotsoup #homemadesoup #comfortfoodie #vegetarianeats #fallcooking #healthyeats #easyrecipeideas #deliciousflavors #souptime #foodieforlife #cookingathome #homemadesouplove #seasonalflavors #mealinspiration #foodbloggersunite #homecookingrocks #warmupyourbelly #soulfoodmagic
Soupe crémeuse au potiron et aux carottes Ingrédients : 1 potiron moyen, pelé, épépiné et coupé en morceaux 4 grosses carottes, pelées et coupées en morceaux 1 oignon, haché 3 gousses d'ail, émincées 1/4 de tasse d'huile d'olive 1 cuillère à café de cumin moulu 1/2 cuillère à café de coriandre moulue 1/2 cuillère à café de noix de muscade moulue 6 tasses de bouillon de légumes Sel et poivre au goût 1/2 tasse de crème fraîche Persil frais, pour la garniture Mode d'emploi : Dans une grande marmite, faire chauffer l'huile d'olive à feu moyen. Ajouter l'oignon et l'ail hachés et faire revenir pendant 2 à 3 minutes jusqu'à ce qu'ils soient ramollis. Ajouter le potiron et les carottes dans la marmite et mélanger avec les oignons et l'ail. Assaisonner avec le cumin moulu, la coriandre moulue, la noix de muscade moulue, le sel et le poivre. Remuez bien pour enrober les légumes d'épices. Verser le bouillon de légumes et porter le mélange à ébullition. Réduire le feu et laisser mijoter pendant 20 à 25 minutes, ou jusqu'à ce que les légumes soient tendres. À l'aide d'un mixeur à immersion, mixez la soupe jusqu'à ce qu'elle soit lisse et crémeuse. Incorporer la crème épaisse et laisser mijoter pendant 5 minutes supplémentaires. Goûter et rectifier l'assaisonnement si nécessaire. Servir chaud, garni de persil frais. Préparation : 15 minutes | Cuisson : 25 minutes | Temps total : 40 minutes Kcal : 235 kcal | Portions : 6 portions #souplover #pumpkinseason #carrotsoup #homemadesoup #comfortfoodie #vegetarianeats #fallcooking #healthyeats #easyrecipeideas #deliciousflavors #souptime #foodieforlife #cookingathome #homemadesouplove #seasonalalflavors #meinspiration #foodbloggersunite #homecookingrocks #warmupyourbelly #soulfoodmagic
this butternut squash pasta was amazing!!! it was so flavorful and cheesy!! i love butternut squash especially in the colder month! this was a simple recipe that warmed me up!! thanks @unboundwellness 🫶 #cooking #butternutsquash #butternut #pastina #yum #dinner #fallcooking
Sweet Potato Out of This World Galactic Sweet Potato Extravaganza Recipe Ingredients: 4 large sweet potatoes, peeled and cubed 1/4 cup olive oil 2 tablespoons honey 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon cayenne pepper Salt and pepper to taste 1/2 cup pecans, chopped 1/4 cup dried cranberries Directions: Preheat oven to 375°F (190°C). In a large bowl, toss the sweet potatoes with olive oil, honey, cinnamon, nutmeg, cayenne pepper, salt, and pepper. Spread the sweet potatoes in a single layer on a baking sheet. Roast for 25-30 minutes, or until tender and slightly caramelized. Remove from the oven and sprinkle with chopped pecans and dried cranberries. Serve warm as a delightful side dish. Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes Kcal: 220 kcal per serving | Servings: 4 servings #sweetpotato #healthycooking #sidedish #roastedveggies #autumnflavors #comfortfood #easyrecipes #honeyglazed #nutspice #cayennekick #homemadegoodness #nutritionpacked #tastyandhealthy #fallcooking #familyfavorite
Butternut Squash… A Winter Warmer for the whole family to enjoy. Available now! Beautiful Chopped Butternut Squash topped with seasoning and spices... Contact us for great offers! 01924 866700 #ButternutSquash #AutumnHarvest #FallFlavors #SquashSeason #HarvestTime #AutumnEats #SquashLove #FallCooking #SeasonalIngredients #SquashRecipes #FallFoodie #AutumnVibes #CozyKitchen #FarmToTable #HomemadeGoodness #ComfortFood #HealthyEating #HomeCooking #FoodieLife #DeliciouslyFall #growersdirect #supplies #wholesale #new #thebest #amazing
Step into a world of culinary romance with Dandelion Kitchen's Italian Vegan and GF cooking experience! 🍝✨ Join us on Thursday, February 8th (6:30PM-9:30PM) for an intimate evening of hands-on cooking and delectable dishes. **What to Expect:** - Learn the art of Italian Vegan and GF cuisine - Create your culinary masterpieces: Ribollita Toscana, Vegetable Frittata, Vegan GF Tiramisu - Receive exclusive recipes to recreate the magic at home - Enjoy a sit-down dinner in an intimate setting 🎟️ **Limited Spots:** Only 12 spots available! 🍽️ **Italian Taste Board:** Savor the flavors of Ribollita Toscana, Vegetable Frittata, Italian Salad Bowl, Vegan Eggplant Parmesan, and Vegan GF Tiramisu. Drinks include Classic Aperol Spritz, Affogato al caffe, and Affection Tea. 📅 **Dates & Links to Sign Up:** - Thursday, February 8th (6:30PM-9:30PM) - Saturday, February 10th - Sold Out Don't miss this chance to make Valentine's Day memorable! Reserve your spot now. 💖 #DandelionKitchen #VeganGFItalian #ValentinesDay2024 #CookingExperience . . . . . . . . . . . #healthyfood #healthylifestyle #livinghealthy, #cookingtogether #wellseasoned #loveyourspice, #healthyfoodlover #pure #superfoods #loveyourspice, #herbalife #lovefreshherbs #cleaneating #yummy #veganfood #vegans #dairyfree #veganfoodshare #homecooking #comfortfood #newflavors #spiceblends #fallcooking #cookingwithlove #plantpowered #veganfoodshare #valentines #valentinesday