Make-Ahead Turkey Gravy

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Say goodbye to last minute holiday stress with our simple make-ahead turkey gravy made with Pacific Foods’ Organic Bone Broth! Friends and family will be asking for the recipe for days to come, and you’ll be patting yourself on the back for planning ahead.

Continue reading “Make-Ahead Turkey Gravy” »

from RSSMix.com Mix ID 8174097 https://www.simplyrecipes.com/recipes/make_ahead_turkey_gravy/

Cheesy Baked Hot Dogs

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Cheesy Baked Hot Dogs! Take a perennial kid favorite—hot dogs—to the next level by adding cheese and baking them in the oven to crispy, gooey perfection. Some onions and relish help, too.

Continue reading “Cheesy Baked Hot Dogs” »

from RSSMix.com Mix ID 8174097 https://www.simplyrecipes.com/recipes/cheesy_baked_hot_dogs/

Pork and Kimchi Potstickers

https://s23209.pcdn.co/wp-content/uploads/2018/10/Pork-and-Kimchi-Potstickers.jpg

Pork and Kimchi Potstickers - Easy peasy potstickers! Perfectly crispy + a crowd-favorite with an amazing pork-kimchi filling! BONUS: it's freezer-friendly.

Easy peasy potstickers! Perfectly crispy + a crowd-favorite with an amazing pork-kimchi filling! BONUS: it’s freezer-friendly.

Pork and Kimchi Potstickers - Easy peasy potstickers! Perfectly crispy + a crowd-favorite with an amazing pork-kimchi filling! BONUS: it's freezer-friendly.

Is it weird that the only things in my freezer are frozen fruit for smoothies and 5 different types of potstickers?

No, wait. I just remembered.

I also have these biscuits in the freezer right now. Hey, you never know when you’ll have a biscuit emergency. Believe me. It’s a thing.

But more importantly, I have hoarded so many potstickers in the last few months. And now, I can add these Korean-inspired ones right in my arsenal.

Pork and Kimchi Potstickers - Easy peasy potstickers! Perfectly crispy + a crowd-favorite with an amazing pork-kimchi filling! BONUS: it's freezer-friendly.

With a pork and kimchi filling, the kimchi provides that perfectly tart, refreshing crunch in every bite with that kick of heat.

You’d be amazed as to how this ingredient can make these bad boys shine.

For those of you not familiar with kimchi, this is a fermented vegetable dish made with napa cabbage. It is a staple in Korean cuisine, and can be found in most grocery stores such as Whole Foods.

And once you try this, you’ll want to add it to everything, particularly fried rice!

Pork and Kimchi Potstickers - Easy peasy potstickers! Perfectly crispy + a crowd-favorite with an amazing pork-kimchi filling! BONUS: it's freezer-friendly.

Pork and Kimchi Potstickers

Easy peasy potstickers! Perfectly crispy + a crowd-favorite with an amazing pork-kimchi filling! BONUS: it’s freezer-friendly.

Ingredients:

  • 8 ounces ground pork
  • 1 cup kimchi, drained and finely chopped
  • 1/4 cup thinly sliced green onions
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon reduced sodium soy sauce
  • 1 tablespoon rice wine vinegar
  • 2 teaspoons sesame oil
  • 32 (3-inch) round wonton wrappers
  • 2 tablespoons canola oil

Directions:

  1. In a large bowl, combine ground pork, kimchi, green onions, garlic, ginger, soy sauce, rice wine vinegar and sesame oil.
  2. To assemble the potstickers, place wrappers on a work surface. Spoon 1 tablespoon of the pork-kimchi mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal.
  3. Heat canola oil in a large skillet over medium heat. Working in batches, add potstickers in a single layer and cook until beginning to crisp on the bottom, about 2-3 minutes. Working quickly, add 1/4 cup water; cover and cook until liquid has evaporated and bottoms of dumplings are crisp and golden, about 3-5 minutes.
  4. Serve immediately.

Notes:

*To freeze, place uncooked potstickers in a single layer on a baking sheet overnight. Transfer to freezer bags.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

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The post Pork and Kimchi Potstickers appeared first on Damn Delicious.

from RSSMix.com Mix ID 8174097 https://damndelicious.net/2018/10/30/pork-and-kimchi-potstickers/

Our All-Time Best Thanksgiving Pies from Simply Recipes

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All hail the Thanksgiving pie! Here are all of our favorites, from traditional pies like Mile-High Apple Pie and Pecan Pie to Thanksgiving newcomers, like Chiffon Pumpkin and Pear Ginger. Grab a fork and dig in!

Continue reading “Our All-Time Best Thanksgiving Pies from Simply Recipes” »

from RSSMix.com Mix ID 8174097 https://www.simplyrecipes.com/best_recipes/our_all_time_best_thanksgiving_pies/

Loaded Vegetarian Baked Sweet Potato

https://www.skinnytaste.com/wp-content/uploads/2015/03/Stuffed-Sweet-Potato-550×385.jpg

Loaded Vegetarian Baked Sweet Potato are Mexican-inspired, loaded with zesty black beans, melted cheese, salsa with a dollop of cream. What can be better than a 20 minute meal!

Loaded Vegetarian Baked Sweet Potato are Mexican-inspired, loaded with zesty black beans, melted cheese, salsa with a dollop of cream. What can be better than a 20 minute meal!Loaded Vegetarian Baked Sweet Potato

Loaded baked sweet potatoes are so quick and easy to make. A few of my other favorites are Italian-Style Stuffed Sweet PotatoesSloppy Joe Baked Sweet Potatoes, and Cheesy Baked Sweet Potato Skins.

(more…)

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from RSSMix.com Mix ID 8174097 https://www.skinnytaste.com/loaded-baked-sweet-potato/

Pasta with Butternut Squash, Bacon, and Brown Butter

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Butternut squash, bacon, and browned butter are made for each other. Pasta brings it all together, and the sage adds an earthy element. Make this for dinner tonight—or for when company comes!

Continue reading “Pasta with Butternut Squash, Bacon, and Brown Butter” »

from RSSMix.com Mix ID 8174097 https://www.simplyrecipes.com/recipes/pasta_with_butternut_squash_bacon_and_brown_butter/

Healthy Mexican Sweet Potato Skins

https://pinchofyum.com/wp-content/uploads/mexican-sweet-potato-2.jpg

This is a popular recipe that was previously published on Pinch of Yum. We’ve updated the post to make it even better!

Mexican sweet potato skins on a plate with limes.

Oh my goodness. Like, WHOA.

Could there be anything better than Mexican sweet potato skins filled to the brim with roasted corn, black beans, fresh cilantro, sweet potato mash, a kick of spicy chipotle, and a handful of melted cheese?

Answer: Yes, obviously – it’s Mexican sweet potato skins on a plate in my lap while wearing my best sweatpants and Netflixing my life away.

Highlight of the fall right there. Highlight. Of. The. Fall.

Mexican sweet potato skins on a plate.

I loved these so much that I made them two days in a row. Like, before we had even made a dent in the first round leftovers, I made them again. I know. It doesn’t make sense. I’ve lost all my brain cells to these cheesy chipotle little bites. I won’t even tell you about the midnight fridge raid that ended with a face full of chipotle sweet potato filling, and I definitely won’t tell you about eating these for breakfast with a fried egg over the top SAY WHAAAT yes I did.

Do these make amazing leftovers?

Do these kind of count as football food that is both healthy and not sad?

Do these inspire greatness on all levels of your life?

Yes to all of the above.

Taking a bite from sweet potato skins.

Mexican sweet potato skins in your life. Now. You need them. Go.

HOW TO MAKE OUR MEXICAN SWEET POTATO SKINS:

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Healthy Mexican Sweet Potato Skins


  • Author: Pinch of Yum
  • Prep Time: 1 hour
  • Cook Time: 20 mins
  • Total Time: 1 hour 20 minutes
  • Yield: 6

Description

These healthy Mexican sweet potato skins are stuffed with a chipotle-sweet potato filling, black beans, corn, and topped with cheese.


Ingredients

  • 3 medium sweet potatoes
  • 1 can corn, rinsed and patted dry
  • 1 can black beans, rinsed and drained
  • 1 tablespoon butter
  • 1/2 yellow onion, chopped
  • 2-4 INDIVIDUAL chipotle peppers in adobo sauce, minced or pureed (not the whole can!)
  • 1 ounce light cream cheese
  • 1/4 cup light sour cream or Greek yogurt
  • 1 teaspoon salt (+ more to taste)
  • 1/2 cup cilantro, roughly chopped
  • 6 tablespoons shredded cheese (Pepperjack, Cheddar, Colby Jack… anything will work)

Instructions

  1. Preheat oven to 350 degrees. Bake the sweet potatoes for 45-60 minutes.
  2. While sweet potatoes are baking, place corn in a heavy cast-iron skillet over medium-high heat with no butter or oil. Sprinkle with salt and other Mexican seasoning (as much as you want). Do not stir! Let corn roast for several minutes before stirring. Let it roast for a few more minutes before stirring again. Continue this for about 10 minutes, until corn is browned and roasted on the outside. Set aside in a small bowl with the black beans.
  3. Saute the onion in the butter over medium heat until soft and translucent. Set aside.
  4. Remove sweet potatoes from the oven when fork-tender. Let cool for 5-10 minutes. Cut the sweet potatoes in half. Scrape the flesh of the sweet potatoes out, leaving the skins intact. Sometimes leaving a thin layer of potato inside of the skins helps them hold together better.
  5. Mix the flesh of the sweet potatoes with the cream cheese, sour cream, chipotle peppers, and salt. You can use a mixer or just a spoon, depending on how soft the potatoes are. When well-mixed, gently stir in the black beans, roasted corn, sauteed onions, and cilantro.
  6. Scoop the filling into the skins and top each with 1 tablespoon shredded cheese. Broil for about 5 minutes or until cheese is melted.

Notes

The filling is delicious all by itself! One serving size is 1 potato skin.

Recipe Card powered by

The post Healthy Mexican Sweet Potato Skins appeared first on Pinch of Yum.

from RSSMix.com Mix ID 8174097 http://feedproxy.google.com/~r/pinch-of-yum/~3/VsxJTRayNTg/healthy-mexican-sweet-potato-skins

Butternut Squash Carbonara

https://s23209.pcdn.co/wp-content/uploads/2018/10/Butternut-Squash-Carbonara.jpg

Butternut Squash Carbonara - If you love carbonara, you will love this! It is amazingly creamy and loaded with crispy pancetta and fried sage leaves!

If you love carbonara, you will love this! It is amazingly creamy and loaded with crispy pancetta and fried sage leaves!

Butternut Squash Carbonara - If you love carbonara, you will love this! It is amazingly creamy and loaded with crispy pancetta and fried sage leaves!

So we lost the World Series.

We’re absolutely devastated. Even though we kind of knew that the Red Sox was going to win.

One can only be so hopeful, right?

So don’t mind me. I’m drowning my sorrows, all of my sorrows, in this seasonal carbonara.

Butternut Squash Carbonara - If you love carbonara, you will love this! It is amazingly creamy and loaded with crispy pancetta and fried sage leaves!

It has all the crispy pancetta one can need with the best part ever:

Fried freaking sage leaves.

Yes, yes, yes. And the sauce is so incredibly rich and creamy with the help of the butternut squash puree.

Helpful tip: you can actually use canned butternut squash puree, which cuts the prep time down by an hour at least!

Butternut Squash Carbonara - If you love carbonara, you will love this! It is amazingly creamy and loaded with crispy pancetta and fried sage leaves!

Butternut Squash Carbonara

If you love carbonara, you will love this! It is amazingly creamy and loaded with crispy pancetta and fried sage leaves!

Ingredients:

  • 12 ounces spaghetti
  • 4 ounces diced pancetta
  • 2 tablespoons olive oil
  • 1/3 cup fresh sage leaves
  • 3 cloves garlic, minced
  • 1 shallot, minced
  • 1 cup butternut squash puree
  • 1/2 cup freshly grated Parmesan
  • 1 large egg, lightly beaten
  • Kosher salt and freshly ground black pepper, to taste

Directions:

  1. In a large pot of boiling salted water, cook pasta according to package instructions; reserve 1 cup water and drain well.
  2. Heat a large skillet over medium high heat. Add pancetta and cook until brown and crispy, about 4-6 minutes; set aside. Reserve excess fat in the skillet.
  3. Heat olive oil with reserved excess fat. Add sage and cook until crisped, about 3-5 seconds; set aside.
  4. Add garlic and shallot, and cook, stirring frequently, until fragrant, about 2 minutes.
  5. Stir in butternut squash puree and 1/2 cup reserved pasta water. Bring to a boil; reduce heat and simmer until slightly thickened, about 3-5 minutes. Reduce heat to low.
  6. Working quickly, stir in pasta, Parmesan and egg, and gently toss to combine; season with salt and pepper, to taste. Add additional reserved pasta water, one tablespoon at a time, until desired consistency is reached.
  7. Serve immediately, topped with pancetta and sage.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

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The post Butternut Squash Carbonara appeared first on Damn Delicious.

from RSSMix.com Mix ID 8174097 https://damndelicious.net/2018/10/28/butternut-squash-carbonara/

Three Sisters Casserole with Cornbread Topping

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This hearty Three Sisters Casserole is made with corn, beans, and squash, and topped with cornbread biscuits. It makes a great meatless main dish or vegetarian side!

Continue reading “Three Sisters Casserole with Cornbread Topping” »

from RSSMix.com Mix ID 8174097 https://www.simplyrecipes.com/recipes/three_sisters_casserole_with_cornbread_topping/