30 Winter Recipes to Put on Repeat - Food & Wine

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30 Winter Recipes to Put on Repeat - Food & Wine

30 Winter Recipes to Put on Repeat - Food & Wine

Posted: 13 Jan 2021 11:55 AM PST

These luxurious potatoes make the perfect partner for braised short ribs, filet mignon, or pork tenderloin. The secret ingredient is Brillat-Savarin—a triple-cream cheese similar in texture to brie. If you can't find it at your local gourmet cheese shop, you can substitute Explorateur, Saint André, or even mascarpone.

When you’re tired of cooking, these 10 easy recipes help you get food on the table ASAP - Washington Post

Posted: 13 Jan 2021 07:00 AM PST

Silken tofu on rice with a drizzle of soy sauce and chile oil; quesadillas; nubbins of cheese, a stack of crackers and an apple or pear; scrambled eggs on a slice of toast; angel hair pasta tossed with butter and lemon zest; canned tuna forked through with mayonnaise and pickle juice — these are a few of my favorite ways to get a meal on the table in 15 minutes or less.

I dug through our Recipe Finder archives for more ideas, miracle meals that take minutes and feed at least two. They depend on quick-cooking proteins, pantry ingredients, condiments for hits of flavor and basics such as pasta, rice, bread and eggs. Many cook in one pan, and others are assembled in moments, but they're all guaranteed to satisfy.

Sheet Pan Chicken Fajitas. This riff on fajitas, featuring chicken breasts, onions and bell peppers, comes together in minutes and cooks quickly on a sheet pan. Serve it with steamed tortillas and sour cream.

Creamy Greek Noodle Soup. Here's a creamy soup recipe without any cream in it. This avgolemono gets a head start thanks to premade chicken stock. Onions, carrots and noodles add texture while the signature egg and lemon juice mixture ensures every spoonful is creamy.

Broiled Shrimp With Shaved Zucchini and Pecan Salad. The key element here is the shrimp, which get tossed in a spicy sauce before they're slid under the broiler for a few minutes. Serve them with a pecan-studded shaved vegetable salad, or on a plate next to couscous or arugula dressed in lemon and olive oil for a quicker dinner.

Fast Blender Tomato Soup. Though this soup is creamy, it contains no dairy. Instead, olive oil and bread blend in with garlic, onions and canned tomatoes to make the simplest tomato soup ever.

Grilled Kimcheese. You could make a classic grilled cheese … or you could make a grilled kimcheese. Kimchi adds incredible flavor to this pan-fried sandwich; slices of pear or apple add a touch of sweetness.

Simplest Lentil Curry. Red lentils are the fastest way to dal. They're split, so they cook especially quickly. In this recipe, onion, garlic, ginger and spices give them a richness that's offset by a spoonful of creamy yogurt. Serve it atop steamed rice for a full and fulfilling meal.

Spicy, Smoky Turkey Sandwich. Mash a chipotle into some mayonnaise for a little kick of flavor, then layer on sliced turkey, pepper jack and spinach for a fresh spin on the lunch special.

Mushroom "Risoniotto." Risotto can be incredibly comforting on a cold night, but it can take quite awhile to cook. Use orzo instead for a creamy riff on classic mushroom risotto. Or try this Instant Pot risotto, which needs just 30 minutes of mostly hands-off cooking.

Joy Bauer recipes: Weekly meal plan for healthy 2021 - TODAY

Posted: 13 Jan 2021 06:56 AM PST

Last week, I wrote about small changes you can make to your diet that can add up in big ways. One of those tips was to incorporate produce with every meal. In the weekly meal plan below, I've included veggies in most of the options.

You don't have to follow this plan exactly, it's just here for those days when you can't come up with another recipe on your own. I'm here to help! These are all very simple to make and family friendly. Bust through your cooking rut and start having fun in the kitchen again!

Nov. 13, 202003:48

Breakfast:
Jan. 6, 202114:41

Lunch:

Dinner:

Check back next week for more ideas and recipes!

For more tasty recipes, order Joy's new cookbook "Joy Bauer's Superfood!"

The Dish Super Bowl Recipes: Spinach Artichoke Dip - WesternSlopeNow

Posted: 13 Jan 2021 04:06 PM PST

Posted: / Updated:

The Dish is featuring recipes so that you can have good eats without leaving the comfort of your own home. If you are craving a delicious meal, look no further. The Dish has a recipe just for you. Today we are featuring special recipes for your Super Bowl Sunday! With the special event approaching quickly, it's important to think about what dishes you want to serve to snack on during the game. This is a recipe for the popular Spinach Artichoke Dip. This dish is perfect for the whole family to snack on! 

Let's start with the ingredients. For this dish we will need: 

20 frozen bread dough rolls 

3 tablespoons melted butter 

16oz fresh or frozen spinach (chopped and drained if frozen) 

1 cup sour cream 

1/2 cup mayonnaise 

2 8oz cream cheese 

2 cups mozzarella cheese shredded 

1/2 cup Parmesan cheese grated 

1 to 2 jalapeños or serrano peppers (optional) 

1 teaspoon salt 

1 teaspoon pepper 

1/4 teaspoon red pepper flakes 

Now that we have the ingredients, we will preheat the oven to 200 degrees and once it reaches 200 we will turn the oven off. While the oven is preheating, spray a 13 inch round cast iron skillet with cooking spray. Then place a 5 inch bowl upside down in the skillet (spray the sides of the bowl. Squeeze the frozen bread dough rolls in around the outside of the bowl. Brush the bread with melted butter and then cover it with a damp towel. Proceed to put the bread in the warm oven. Remember to make sure that the oven has been turned off now. 

In a large bowl, mix the spinach, artichokes, sour cream, mayonnaise, cream, mozzarella and parmesan cheese. Add the salt and pepper to the mixture and then add the peppers if you want a little spice for your dip. 

When the rolls are doubled in size you may remove the bowl and pour the cheese mixture into the center. Preheat the oven to 350 degrees and bake the mixture and bread for 20-25 minutes. Then remove the pan from the oven and sprinkle the rolls with red pepper flakes and additional parmesan cheese (as much as you prefer). Now you have a complete spinach artichoke dip to share with your family while you watch the big game! Check back in for more recipes to help you plan for Super Bowl Sunday. 

Pennsylvania Farm Show food recipes, cooking segments - WGAL Susquehanna Valley Pa.

Posted: 13 Jan 2021 04:04 PM PST

MATT: WHEN YOU'RE AT THE FARM SHOW, A LOT OF THAT FOOD IS PORTABLE SO YOU CAN CARRY IT AROUND WITH YOU. SO WE WILL MAKE ONE OF THE MOST POPULAR THINGS TO GO INSIDE A FARM SHOW SANDWICH. PULLED PORK. THIS COMES COURTESY OF PEN-BIG INDUSTRIES. I HAVE TO SUIT UP WEARING MY PORK APRON. THIS IS ONE OF MY EASIEST REP A SEAT -- EASIEST RECIPES. WE WILL SHOW YOU THE POLK -- WORK THAT WE ARE WORKING WITH. THIS IS BONELESS PORK SHOULDER. YOU CAN USE ONE THAT HAS THE BONE IN IT. IT DOESN'T MATTER. IT WILL BE SO TENDER THAT IT WILL FALL OFF OF THE BONE REGARDLESS. WE WANT TO SEASON IT UP A LITTLE BIT. I HAVE ABOUT A TEASPOON OF DRIED THYME, GARLIC POWDER, CAYENNE WITH SOME KICK AND SOME SMOKED PAPRIKA WHICH GIVES IT A SMOKY FLAVOR WITHOUT HAVING TO PUT IT OVER WOULD. ALL OF THIS WILL GO INSIDE THE CROCKPOT RIGHT THERE ON TOP OF THE PORK. BECAUSE WE ARE SLOW COOKING IT, WE WILL BE ADDING SOME LIQUID. JUST ONE CUP OF WATER. PRETTY SIMPLE. AND THEN JUST A LITTLE MORE SEASONING, SOME SIMPLE SALT AND PEPPER. A PINCH OF SALT AND A FEW GRINDS OF PEPPER. THAT'S PRETTY MUCH IT. YOU'RE KEEPING IT ON LOW AND THIS WILL COOK FOR SIX TO EIGHT HOURS. ON HI, IT IS FOUR HOURS. LET IT GO. IT HAS BEEN COOKING FOR HOURS AND IS FINALLY DONE. ALL THE JUICES THEY ARE MADE IN THE CROCKPOT IS WHAT WE WANT TO SEE. NOW WE GET TO SHRED THE PORK. YOU CAN USE THESE IF YOU HAVE THEM. THESE ARE PORK CLAUSE OR JUST USE TWO FORKS. WE GO IN THERE AND WE SHRED. SHRED EVERYTHING APART AND THEN YOUR READY-TO-EAT. YOU CAN HAVE REGULAR PULLED PORK SANDWICHES, PUT BARBECUE SAUCE. YOU CAN PUT THIS ON A TACO OR QUESADILLA. YOU

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Pennsylvania Farm Show food recipes, cooking segments

WGAL News 8 Pa. Farm Show coverage for 2021

Matt Barcaro

One of the best parts of the Pennsylvania Farm Show, year in and year out, is all of the delicious, mouth-watering, scrumptious food!Unfortunately, the coronavirus pandemic has forced the show to go virtual this year. However, WGAL's Matt Barcaro has found a way to help you still get a taste of the Farm Show right at home. He reached out to the makers of some of the most popular treats to get their recipes and many shared them. This week, Matt will be doing cooking segments on WGAL News 8 to show you how to make some of this Farm Show fare. We'll post each recipe on this page in case you want to try the treats in your kitchen. Wednesday's recipe: Pulled Pork Sandwiches from the PA Pork Producers CouncilIngredients:5 pounds boneless blade pork roast1 1/2 teaspoons smoked paprika2 teaspoons black pepper1 teaspoon cayenne1 teaspoon dried thyme1 teaspoon garlic powder1/2 teaspoon salt1 cup watersandwich bunsDirections: Combine all the seasonings in a small bowl and rub evenly over roast. Place meat in a 6-quart slow cooker. Add water. Cover and cook on LOW for 6-8 hours or HIGH for 4-5 hours or until pork is very tender.Remove pork to a large cutting board or platter and let rest for 10-15 minutes. Pull, slice or chop to serve. Serve in buns with barbecue sauce.For more recipes with pulled pork, go here.Tuesday's recipe: Smoked Trout Chowder from PennAg IndustriesThis recipe makes 1 gallon of soup. Ingredients: Extra virgin olive oil8 ounces double smoked bacon, diced small2 large yellow onions finely diced4 stalks celery1 bay leaf1 sprig fresh thyme4 ounces unsalted butter1 cup all-purpose flour2 1/2 quarts natural clam broth6 large Yukon gold potatoes, scrubbed and cut in a uniform dice1.5 quarts heavy cream, reduced by halfTabasco sauce3 or 4 Limestone Springs trout filets, brined, smoked and flaked1 small bunch flat leaf parsley, washed, dried and coarsely choppedSea salt and freshly ground black pepperDirections:Heat up a large, heavy-bottomed sauce pot and when it is warm, add oil to just cover the bottom of the pan. When the oil is warm, add the bacon and render it in the pot until it just begins to turn crispy. Using a slotted spoon, remove the bacon from the pot and reserve. Add the diced celery and onions to the pot and sweat them over a low flame until they have become very soft and opaque, about 10 to 15 minutes. When the vegetables are cooked, there should be an abundant amount of fat swimming in the pan. Supplement with unsalted butter and melt. Stir well to combine and then sprinkle the vegetables with flour and stir together, slowly adding flour until the fat and vegetables become a paste like peanut butter in consistency. Cook the paste together over a low flame for about ten minutes or so, stirring frequently and allowing the roux to brown very slightly.While you are cooking the roux, warm the clam broth and add the bay leaf and thyme. Put the roux into a heavy gauge pot, add the warm broth and beat with a whisk to incorporate the roux and the broth. Scrape the bottom of the pot well to make sure to incorporate all the roux into the chowder, and cook together stirring constantly for about twenty minutes or until the floury taste has dissipated. Add the potatoes, stir well to combine, and cook until the potatoes are tender. Add the reduced heavy cream and cook until the chowder comes together. Season with Tabasco and just before serving, add the trout, parsley and bacon. Stir, taste, add salt and pepper as needed and enjoy!Monday's recipe: Farm Show Mushroom Salad from the Mushroom Farmers of PennsylvaniaIngredients:3 lbs. fresh button mushrooms, quartered and sliced1 c. chopped celery1/2 c grated carrots 1/3 c. chopped onions3 to 4 oz. pitted olives chopped1/3 c. olive oil1/4 c. apple cider vinegar2 Tbsp. lemon juiceDirections:In a 4-quart saucepan, add 2 inches of water, 1 Tbsp. salt and the lemon juice. Bring to a boil, add washed mushrooms, and bring to a boil again. Drain and dry.In a large bowl, combine the other ingredients. Add the mushrooms and serve.Farm Show memoriesAgain, because of the challenges with the show this year, Matt and his photographer Kenny Maryott also put together a Top 10 list of Farm Show memories from recent years. You can watch all of them here.

HARRISBURG, Pa. —

One of the best parts of the Pennsylvania Farm Show, year in and year out, is all of the delicious, mouth-watering, scrumptious food!

Unfortunately, the coronavirus pandemic has forced the show to go virtual this year. However, WGAL's Matt Barcaro has found a way to help you still get a taste of the Farm Show right at home. He reached out to the makers of some of the most popular treats to get their recipes and many shared them. This week, Matt will be doing cooking segments on WGAL News 8 to show you how to make some of this Farm Show fare. We'll post each recipe on this page in case you want to try the treats in your kitchen.

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Wednesday's recipe: Pulled Pork Sandwiches from the PA Pork Producers Council

Ingredients:

  • 5 pounds boneless blade pork roast
  • 1 1/2 teaspoons smoked paprika
  • 2 teaspoons black pepper
  • 1 teaspoon cayenne
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1 cup water
  • sandwich buns

Directions:

Combine all the seasonings in a small bowl and rub evenly over roast. Place meat in a 6-quart slow cooker. Add water. Cover and cook on LOW for 6-8 hours or HIGH for 4-5 hours or until pork is very tender.

Remove pork to a large cutting board or platter and let rest for 10-15 minutes. Pull, slice or chop to serve. Serve in buns with barbecue sauce.

For more recipes with pulled pork, go here.

Tuesday's recipe: Smoked Trout Chowder from PennAg Industries

This recipe makes 1 gallon of soup.

Ingredients:

  • Extra virgin olive oil
  • 8 ounces double smoked bacon, diced small
  • 2 large yellow onions finely diced
  • 4 stalks celery
  • 1 bay leaf
  • 1 sprig fresh thyme
  • 4 ounces unsalted butter
  • 1 cup all-purpose flour
  • 2 1/2 quarts natural clam broth
  • 6 large Yukon gold potatoes, scrubbed and cut in a uniform dice
  • 1.5 quarts heavy cream, reduced by half
  • Tabasco sauce
  • 3 or 4 Limestone Springs trout filets, brined, smoked and flaked
  • 1 small bunch flat leaf parsley, washed, dried and coarsely chopped
  • Sea salt and freshly ground black pepper

Directions:

Heat up a large, heavy-bottomed sauce pot and when it is warm, add oil to just cover the bottom of the pan. When the oil is warm, add the bacon and render it in the pot until it just begins to turn crispy. Using a slotted spoon, remove the bacon from the pot and reserve. Add the diced celery and onions to the pot and sweat them over a low flame until they have become very soft and opaque, about 10 to 15 minutes. When the vegetables are cooked, there should be an abundant amount of fat swimming in the pan. Supplement with unsalted butter and melt. Stir well to combine and then sprinkle the vegetables with flour and stir together, slowly adding flour until the fat and vegetables become a paste like peanut butter in consistency. Cook the paste together over a low flame for about ten minutes or so, stirring frequently and allowing the roux to brown very slightly.

While you are cooking the roux, warm the clam broth and add the bay leaf and thyme. Put the roux into a heavy gauge pot, add the warm broth and beat with a whisk to incorporate the roux and the broth. Scrape the bottom of the pot well to make sure to incorporate all the roux into the chowder, and cook together stirring constantly for about twenty minutes or until the floury taste has dissipated. Add the potatoes, stir well to combine, and cook until the potatoes are tender. Add the reduced heavy cream and cook until the chowder comes together. Season with Tabasco and just before serving, add the trout, parsley and bacon.

Stir, taste, add salt and pepper as needed and enjoy!

Monday's recipe: Farm Show Mushroom Salad from the Mushroom Farmers of Pennsylvania

Ingredients:

  • 3 lbs. fresh button mushrooms, quartered and sliced
  • 1 c. chopped celery
  • 1/2 c grated carrots
  • 1/3 c. chopped onions
  • 3 to 4 oz. pitted olives chopped
  • 1/3 c. olive oil
  • 1/4 c. apple cider vinegar
  • 2 Tbsp. lemon juice

Directions:

In a 4-quart saucepan, add 2 inches of water, 1 Tbsp. salt and the lemon juice. Bring to a boil, add washed mushrooms, and bring to a boil again. Drain and dry.

In a large bowl, combine the other ingredients. Add the mushrooms and serve.

Farm Show memories

Again, because of the challenges with the show this year, Matt and his photographer Kenny Maryott also put together a Top 10 list of Farm Show memories from recent years. You can watch all of them here.


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