YieldServes 4 (serving size: about 1/2 cup)Since there’s a touch of sugar in this recipe, stir the Brussels sprouts often to prevent burning. If you’re feeling extra decadent, top this side with a little grated Manchego cheese.Ingredients1 tablespoon olive oil1 pound trimmed and halved Brussels sprouts1 tablespoon chopped garlic2 teaspoons light brown sugar1 teaspoon smoked paprika1/4 teaspoon kosher salt3 tablespoons apple cider vinegar2 tablespoons chopped salted smoked almondsNutritional InformationCalories 122Fat 6gSatfat 1gUnsatfat 4gProtein 5gCarbohydrate 14gFiber 5gSugars 5gAdded sugars 2gSodium 178mgCalcium 5 DVPotassium 10 DVHow to Make ItHeat 1 Tbsp.
Category Unusual recipes
How to Make ItStep 1Prepare the crust: Whisk together flour, milk powder, and salt in a large bowl. Using a pastry blender or 2 knives, cut in shortening and cold butter until shortening and butter are well distributed and small clumps begin to form. Stir in 1 tablespoon ice-cold water; add up to 3 more tablespoons water, 1 teaspoon at a time, stirring just until dough begins to come together.
Step 1Preheat oven to 350°F. Wrap potatoes individually in foil. Arrange on a baking sheet. Roast at 350°F until very tender, 60 to 75 minutes. Set aside until cool enough to handle, about 15 minutes. Peel potatoes; discard skins. Place potatoes in a large bowl; mash until smooth. Cool completely, about 20 minutes.
YieldServes 12 (serving size: 1 cup)If you can’t find golden or Chioggia beets, just use red beets; wear gloves to prevent stains on your hands. Once tossed with the dressing, the vegetables wilt slightly to a crisp-tender texture. You can make the dressing a day ahead and reheat just before tossing with the salad; shave the vegetables (but not the apple) up to a day ahead.
Step 1Preheat broiler to high with oven rack in middle of oven. Cook pasta according to package directions in a Dutch oven. Drain, reserving 1/4 cup cooking liquid. Return pasta to pan; add reserved cooking liquid, squash, Manchego cheese, cream cheese, salt, and cayenne. Stir until well combined. Spoon mixture into an ungreased 11- x 7-inch glass or ceramic baking dish.
How to Make ItStep 1Preheat oven to 450°F. Whisk together flour, baking powder, salt, baking soda, and pepper in a large bowl.Step 2Cut 7 tablespoons butter into 1/2-inch cubes; add to flour mixture, and combine with hands, smashing butter between your fingers until all cubes are mixed into the flour and flattened (you will have noticeable pieces of different sizes).
Step 1Bring 4 quarts water to a boil in a large Dutch oven over medium-high. Add green beans; cook until crisp-tender, 4 to 5 minutes. Drain beans; plunge into a large bowl filled with ice water to stop the cooking process. Drain beans, and dry thoroughly with paper towels.Step 2Wipe Dutch oven clean; add butter and oil, and cook over medium-low until butter is melted.
How to Make ItStep 1Pulse carrots in a food processor until they resemble rice. Place in a kitchen towel; squeeze out excess liquid.Step 2Season chicken with 1/2 teaspoon salt, garlic powder, and 1/8 teaspoon pepper. Heat a large, deep skillet over high. Coat with cooking spray. Add chicken to skillet, and cook 3 to 4 minutes per side.
How to Make ItStep 1Preheat oven to 375°F. Lightly coat an 8-inch baking dish with cooking spray. Lightly coat a large Dutch oven with cooking spray, and heat over medium-high. Add spinach in 3 batches to pan; cook each batch, stirring occasionally, until wilted before adding more, until all spinach is wilted, 4 to 5 minutes.
Step 1Preheat oven to 300°F. Whisk together soy sauce, olive oil, maple syrup, liquid smoke, garlic powder, paprika, and black pepper in a medium bowl.Step 2Toss coconut in marinade, and place in a single layer on a baking sheet lined with parchment paper. Bake until crispy, 12 to 15 minutes. Remove from oven; let cool to room temperature, about 10 minutes.
Step 1Turn Instant Pot to sauté; heat 1 minute. Add sausage; cook, stirring often, until browned, about 4 minutes. Add stock, tomatoes and chiles, onion, bell pepper, celery, tomato paste, Creole seasoning, garlic, and salt. Stir in rice. Cover with lid, and turn to manual. Turn lid valve to seal, and set to high pressure for 22 minutes.
HomeRecipesInstant Pot Chipotle-Lime Mashed Sweet PotatoesYieldServes: 6 (serving size: 1/2 cup)The slightly smoky flavor comes from the chipotle chile. Refrigerate the remaining chiles in a reusable plastic bag for another use.Ingredients2 pounds sweet potatoes, peeled and cut into 1-inch pieces1 cup water1/4 teaspoon salt1 tablespoon brown sugar2 tablespoons 2 reduced-fat milk1 tablespoon fresh lime juice3/4 teaspoon finely chopped chipotle chile, canned in adobo sauceNutritional InformationCalories 124Fat 7.
Step 1Preheat broiler on low with oven rack 6 inches from heat source. Place kale pieces on a large rimmed baking sheet. Drizzle with 2 tablespoons of the olive oil; toss to coat. Arrange in a single layer; broil until kale is slightly crisp and browned in spots, about 8 minutes.Step 2Heat remaining 2 tablespoons oil in a medium Dutch oven over medium.
Classic salmon dip boasts one of our favorite sources of Omega-3 fats—but globs of mayo don’t make this easy appetizer the healthiest option. Our mayo-free version is just as satisfying and indulgent, thanks to Greek yogurt and Neufchâtel cream cheese, which contains 1/3 less fat than regular cream cheese.
Step 1Preheat oven to 425°F. Lightly coat a rimmed baking sheet with cooking spray. Place grapes, apple, and shallot on prepared baking sheet, and lightly coat with cooking spray. Bake at 425°F until shallot begins to soften, about 5 minutes.Step 2Add cranberries to baking sheet. Bake at 425°F until cranberries burst, apple is tender, and grape skins are beginning to burst, about 20 more minutes.
Step 2Stir together shallots, vinegar, mustard, thyme, honey, salt, and pepper in a bowl. Let stand 10 minutes. Slowly whisk in oil until combined.Step 3Place cooked rice, spiralized squash, and Swiss chard in a large bowl. Add half of the dressing; toss to coat. Divide mixture among 4 bowls. Top each serving evenly with red beets, apple, golden beet, feta, and pepitas.
HomeRecipesInstant Pot Chipotle-Apricot Pulled Pork BBQ SandwichTotal Time1 Hour 15 MinsYieldServes 8 (Serving size: About 1/2 pork mixture and 1 bun)This sweet and slightly spicy pork sandwich would pair well with a crisp slaw on the side.Ingredients1 1/2 cups diced onion1 1/3 cups water1/2 cup apple cider vinegar4 pounds boneless pork shoulder (Boston butt), trimmed and cut into 2-inch pieces1 to 2 chipotle chiles, canned in adobo sauce1/2 cup apricot fruit spread1/2 cup barbecue sauce1 tablespoon grated orange rind1/4 teaspoon salt8 (1.
How to Make ItStep 1Bring a large pot of water to boil over high. Add pasta; reduce heat to medium-low, and cook until noodles are al dente, 8 to 9 minutes.Step 2Meanwhile, heat oil in a 5- to 6-quart Dutch oven over medium-high. Add onion and celery; cook, stirring occasionally, until softened, about 5 minutes.
Step 1Arrange bread cubes in a 13- x 9-inch glass or ceramic baking dish coated with cooking spray. Using a fork, mash banana in a large bowl until smooth. Whisk in milk, eggs, egg whites, maple syrup, vanilla, cinnamon, and salt until combined. Pour mixture over bread cubes; toss to coat. Sprinkle berries over mixture.
Step 1Heat oil in a large skillet over medium-high. Add short ribs and sausage in batches; cook, turning occasionally, until browned on all sides. Transfer to a plate. (Do not wipe out skillet.)Step 2Reduce heat to medium; add onion, celery, and garlic to skillet; cook, stirring often, until lightly browned, about 5 minutes.
Cook 4 center-cut bacon slices in a skillet over medium-low until crispy. Set bacon aside, reserving drippings in skillet. Add sliced shallot to skillet; cook over medium 2 minutes. Add all-purpose flour; cook, stirring, 1 minute. Add 1unsalted chicken stock and sherry vinegar; simmer until thickened, 3 to 5 minutes.