Brunede Kartofler

Picture from: favfamilyrecipes
Image Credit: Erica

Brunede Kartofler (Caramelized/Browned Potatoes)

“This is a delicious Danish side-dish that my husband introduced me to. We have this every year with our Danish Christmas dinner and I love it! This also goes well with pork chops or pork tenderloin.” Erica

Ingredients:

12-15 small new potatoes (you can find these in a can with canned veggies, about 2 cans)

¼ cup sugar

¼ cup butter

2 tablespoons water

Preparation:

Drain potatoes and pat dry.

In a large skillet cook the sugar on medium-low heat until completely melted.

DO NOT STIR!

When melted and slightly darkened around the edges…

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Balsamic Glazed Chicken

Picture from: tinycooker
Image Credit:  tinycooker

Balsamic Glazed Chicken    

Ingredients:

3 tablespoons Balsamic vinegar

3 tablespoons Orange marmalade

2 tablespoons Olive oil

6 Chicken breast halves

1 teaspoon Lemon-pepper seasoning

Garnish:

Parsley

Black olives

Orange wedges

Preparation:

Preheat oven to 375 degrees...

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Serve with garnish if desired and over white rice.

Potato Wedges with Thyme and Sea Salt

Picture from: ferdakost
Image Credit: Marion

Potato Wedges with Thyme and Sea Salt

“My joy at making these delights are matched by my joy in eating them. They're utterly delicious. The thyme flavors without dominating. The salt adds that extra something, the je ne sais quoi good dishes need. And the potato wedges? When placed in the mouth, the crisp exterior with a hint of chilli plays alongside the soft and warm interior and the salt on the back of the tongue. If eaten with, say, mussels or roasted chicken, it is heaven... pure unadulterated happiness.” Marion

Ingredients:

Roughly one very large, two medium or three-four small potatoes per person

Chilli oil

Olive oil

Flaky, chunky sea salt

Fresh thyme

Preparation:

Preheat oven to 180°C.

Wash the potatoes (they're best with peel, but you can of course remove the peel if you prefer)

Divide each potato into four or six wedges, depending on size of potato...

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Beef in Barbecue Sauce

Picture from: tinycooker
Image Credit: tinycooker

Beef in Barbecue Sauce  

Ingredients:

1 large Onion; Chopped

1 tablespoon Butter

2 tablespoons Brown Sugar

1 teaspoon Dry Mustard

1 teaspoon Paprika

1 cup Ketchup

¼ cup Lemon Juice

2 tablespoons Cider Vinegar

1 teaspoon Salt

¾ cup Cold Water

1 ½ tablespoons Worcestershire Sauce

1 Clove Garlic; Minced

1 tablespoon Parsley

½ Bell Green Pepper; Chopped

2 Stalks Celery; Chopped

Preparation:

In a medium saucepan sauté onion in butter until it is soft but not browned.

Add the remaining ingredients and bring to a boil...

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Taiwan Kung Pao Chicken

Picture from:  ferdakost
Image Credit: Marion

Taiwan Kung Pao Chicken (宮保雞丁)

“This recipe here is a really good one – the Kung Pao tastes like it's supposed to! Although I feel I do need to mention that it is not completely authentic – this recipe is from Taiwan, not Szechuan. To make it more authentic, you'll have to add Szechuan chilies and peppercorns along with the marinade and a dash of Shaoxing wine to enhance the flavors.” Marion

Ingredients:

500 g. chicken, in pieces 

75 g. peanuts (or cashew nuts)
Marinade:

2 tablespoons corn starch

4 tablespoons Soy sauce

Sauce:

4 tablespoons Soy sauce

2 tablespoons vinegar 

2 tablespoons sugar 

2 tablespoons sesame oil

2 teaspoons fresh ginger, grated

4 red chilies, sliced with seeds removed

Preparation:

Marinade the chicken pieces in the marinade for 30 minutes... 

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Serve with rice.

Quinoa Salad

Picture from: chichoskitchen
Image Credit: Cherine

Quinoa Salad

“This is a very healthy and delicious salad. Today, people appreciate quinoa for its nutritional value. Quinoa is considered a super food. Protein content is very high, yet not as high as most beans and legumes. Furthermore, it is a good source of dietary fiber and is high in magnesium and iron. Quinoa is gluten free and considered easy to digest.” Cherine

Ingredients:

1 cup uncooked quinoa, well rinsed

½ teaspoon salt

2 cups water

⅓ cup sliced red/white onion

2 tablespoons lemon juice

2 medium tomatoes, cut into chunks

3 medium cucumbers, cut into chunks

2 avocados, cubed

2 red bell peppers, cut into chunks

1 beetroot, cooked and cut into cubes

1 teaspoon toasted sesame seeds

1 tablespoon toasted pine nuts

Preparation:

Put the rinsed quinoa, salt and water into a pot and bring it to a boil.

Cover and simmer gently until the quinoa absorbs all the water, about 10-15 minutes...

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Quiche Lorraine - Eating France

Picture from: ferdakost
Image Credit: Marion

Quiche Lorraine - Eating France

“Quiche Lorraine is incredibly easy to make and takes next-to-no time, particularly if you have ready-to-go savoury tart dough. Once you've got the dough and fitted it nicely in a tart mould, make the filling – a simple mixture of eggs, crème fraîche, pork or bacon, nutmeg and pepper (I also love to use fresh thyme).” Marion

Ingredients:

200 grams flour

100 grams butter, at room temperature

1 pinch of salt

Milk or water, as needed

3 eggs

200 grams smoked pork or bacon

100 grams grated cheese (optional)

2 deciliter crème fraîche

Nutmeg

Pepper

Preparation:

In a bowl, sift the flour and salt and make a well in the centre.

Add the butter, working with your hands, and adding water or milk until a smooth dough is 

formed...

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Steak Salad

Picture from: favfamilyrecipes
Image Credit: Elise

Steak Salad

“This is a simple and delicious salad for those nights you don’t feel like cooking a big meal.  

Best part, there is still some red meat for your kids and hubby so they can’t complain too much 

about having to eat salad for dinner!  I like to make this when I have leftover steak from a 

previous meal.” Elise

Ingredients:

1 ½ pounds beef sirloin steak

2 teaspoon Montreal Steak Seasoning

1 bag baby spinach

1 tomatoes, sliced

½ can olives, sliced

2 avocados cut in large chunks

1 yellow bell pepper sliced

½ cup blue cheese, crumbled

Your favorite Blue Cheese salad dressing

Instructions:

Preheat grill to high heat.

Sprinkle steaks with Montreal Steak Seasoning...

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Slow Cooker Mexican Shredded Pork

Picture from: joyouslydomestic
Image Credit: Angela

Slow Cooker Mexican Shredded Pork

“I'm sharing this basic recipe for Slow Cooker Mexican Shredded Pork with you today as a starting point for another recipe that I'll be sharing soon - one that utilizes the pork in a super yummy way. This pork, however, can be used for any type of tacos, taquitos, enchiladas or burritos. It's kind of a basic recipe that I often use in addition to my Green Chili and Lime Pulled Pork for tacos and such.  Since this makes way more shredded pork than I use for one dinner or dish, I often freeze some of it after it is done in the slow cooker for later use.  I freeze mine in disposable aluminum containers.  When I want to use it, I thaw it out in the fridge overnight and place the whole disposable container right into my slow cooker to heat the pork back up.” Angela

Ingredients:

3 pounds (or so) boneless pork shoulder roast

1 onion, peeled and roughly chopped

2 garlic cloves, peeled and minced

Juice of 1 lime

2 tablespoons chili powder

1 tablespoon ground cumin

½ tablespoon dried oregano

1 tablespoon paprika

Pinch crushed red pepper flakes

Pinch ground cinnamon

1 tablespoon salt

1 teaspoon black pepper

7 - 8 ounces (canned) fire-roasted tomatoes (I freeze the remainder of the can contents for 

another use)

1 chicken bouillon cube

1 cup water

Preparation:

Cut pork roast into large chunks.

Sprinkle on the chili powder, cumin, oregano, paprika, red pepper flakes, cinnamon, salt and 

black pepper...

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Braided Lemon Bread

Picture from: eatmedelicious
Image Credit: Ashley

Braided Lemon Bread

“I loved this filling of lemon curd and cream cheese. And no I did not make that neon yellow lemon curd, I bought it, which is a first for me. There's nothing wrong with taking short cuts in recipes but I always feel like I need to make curds from scratch. Except this time where I just wanted to get right to making the braid as soon as possible!” Ashley

Ingredients:

Sponge:

6 tablespoons (3 ounces) warm water

1 teaspoon sugar

1½ teaspoons instant yeast

¼ cup (1 ounce) unbleached all-purpose flour

Dough:

Sponge (above)

6 tablespoons (3 ounces) sour cream or yogurt

¼ cup (2 oz) unsalted butter, softened

2 large eggs, 1 beaten for dough, 1 beaten with 1 teaspoon water for brushing bread

¼ cup sugar

1 teaspoon salt

1 teaspoon vanilla extract

2 ½ cups all-purpose flour

Coarse sugar, for sprinkling

Lemon cream cheese filling:

⅓ cup (2 ½ ounces) cream cheese, softened

2 tablespoons sugar

2 tablespoons sour cream

1 teaspoon fresh lemon juice

2 tablespoons all-purpose flour

¼ cup lemon curd

Preparation:

In a small bowl, stir together the sponge ingredients.

Loosely cover with plastic wrap, and set aside to proof for 10 to 15 minutes...

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Chicken, Broccoli, Quinoa Casserole

Picture from: favfamilyrecipes
Image Credit: Erica

Chicken, Broccoli, Quinoa Casserole

“This is a recipe my Mom made ALL the time when we were kids and we always devoured it. However… she always used rice instead of quinoa (feel free to do it the original way with rice if you aren't in the quinoa mood). I wasn't sure how it would come out with the quinoa instead of rice but I loved it! I hardly noticed a difference at all (and neither did my 2-year-old). If you aren't the biggest fan of quinoa and want to ease your way into making it a part of your diet, this is a good place to start. Oh and another added note. This also tastes great if you do 1 cup of Greek yogurt instead of the ½ cup mayo and sour cream.” Erica

Ingredients:

1 can cream of chicken soup

½ cup sour cream

½ cup mayonnaise

¼ cup lemon juice

1 cup milk

Salt and pepper, to taste

3 cup cooked quinoa (prepared according to package directions)

3 cup shredded chicken

2 cup cooked broccoli

2 cup cheddar cheese, shredded

Instructions:

Preheat oven to 350°F.

In a large bowl combine cream of chicken, sour cream, mayonnaise, lemon juice, milk, and salt 

and pepper.

Gently stir in quinoa, chicken, and broccoli...

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Beef Bourguignon Buttered Parsley Noodles

Picture from: justataste
Image Credit: Kelly Senyei

Beef Bourguignon Buttered Parsley Noodles

“Ribeye steak is a very flavorful, tender cut of meat, but it also has the tendency of getting tough in texture when cooked for too long. Be careful to not over-brown the steak when it first begins to cook as it will continue to cook as it stews in the sauce. The buttered parsley noodles serve as the perfect background for this flavorful entree.” Kelly Senyei

Ingredients:

For the beef bourguignon:

1 ribeye steak, trimmed, cubed, and seasoned with salt & pepper

¼ cup all-purpose flour for the meat, plus 1 Tablespoon all-purpose flour for the sauce

½ cup pearl onions, peeled

½ cup carrots, diced

½ cup petite button mushrooms

½ cup celery, diced

2 teaspoons garlic, minced

½ teaspoon dried thyme

½ teaspoon dried rosemary

2 teaspoons tomato paste

½ cup dry red wine

1 cup beef broth

Salt & pepper to taste

For the noodles:

4 oz. dry egg noodles

Chopped fresh parsley

2 Tablespoons unsalted butter

Preparation:

Preheat the oven to 350ºF.

Prepare the ribeye by cutting off the excess fat and then dicing it into small cubes.

Reserve the fat...

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Crock Pot Beef Roast

Picture from: cubaninthemidwest
Image Credit:  Ivonne

Crock Pot Beef Roast

“When it comes to home cooking there is no recipe that needs to be followed exactly (unless you're baking).  I use what's at hand, and most of the time I eyeball the measurements.  Today I am making a beef roast in the crock pot.” Ivonne

Ingredients:

3 pounds round roast

2 potatoes (pre-boiled)

2 carrots

10 olives

1 package Lipton's beefy onion soup mix

1 cup water

6-8 cloves garlic, pressed

1 cup wine (I only had white, but dry sherry or red would be fine)

2 teaspoons barbeque sauce

1 bay leaf

Salt to taste

Preparation:

Set your crock pot to high if you're home, or to low if you're leaving it to cook all day.

Toss all your ingredients in, cover and walk away.

I went back and added two potatoes, carrots and olives in the final two hours of cooking...

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Chinese Chicken Salad with Sesame Dressing

Picture from: justataste
Image Credit: Kelly Senyei

Chinese Chicken Salad with Sesame Dressing

“That big bowl of flavor and crunch up there is my dinner at least once a week. Fast, fresh and figure-friendly, my mom’s recipe for Chinese Chicken Salad has become my go-to alternative to Manhattan’s bevy of overpriced-but-easily-available takeout options.” Kelly Senyei

Ingredients:

For the salad:

4 cups shredded cooked chicken 

3 cups shredded Romaine lettuce

2 cups shredded purple cabbage

2 scallions, thinly sliced (white and green parts)

1 medium cucumber, thinly sliced into batons

⅓ cup sliced almonds, toasted

1 cup crispy Chow Mein noodles

For the dressing:

3 Tablespoons sesame oil

¼ cup seasoned rice wine vinegar

¼ cup vegetable oil

2 tablespoons sugar

1 teaspoon salt

¼ teaspoon fresh black pepper

Preparation:

In a large bowl, combine all of the salad ingredients, tossing until well mixed.

In a small bowl, whisk together the dressing ingredients and...

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