Don’t order pizza for delivery this weekend—instead, try this potato and asparagus variation that’s addictively delicious. Give it a sprinkle of provolone and drizzle of pesto, and your family will devour this pizza in a matter of minutes.
The rich earthiness of asparagus makes it perfect for a soup; here, it’s pureed with chicken broth, chopped sweet onion, and potato. Served with delicate tomato tarts, this meal is light and satisfying.
Brown sugar and apples bring sweetness to this chicken and brussels sprouts dish.
Ingredients Yields: 4 servings
1 1/2 lb. boneless, skinless chicken thighs
2 tsp. chopped fresh thyme
Kosher salt and black pepper
1 tbsp. canola oil
1 (12-oz.) package shredded Brussels sprouts
1 sliced apple
1/2 sliced red onion
1 Chopped Garlic Clove
2 tbsp. white balsamic vinegar
2 tsp. brown sugar
1/3 c. chopped toasted pecans
Total Time: 0:30
Season chicken thighs with fresh thyme, and kosher salt and black pepper. Cook in canola oil in a large skillet over medium-high heat until cooked through, 4 to 5 minutes per side; transfer to a plate.
Add shredded Brussels sprouts, apple, red onion, and garlic clove to skillet. Cook, tossing, until Brussels sprouts are wilted and onion has softened, 5 to 6 minutes. Stir in white balsamic vinegar and brown sugar. Season with kosher salt and black pepper.
Return chicken to pan and top with toasted pecans.
Who doesn’t love a classic cinnamon roll? These cinnamon rolls are soft, fluffy, filled intensely with sweet cinnamon-y flavor and covered in a generous slathering of delicious cream cheese frosting. They’re the perfect homemade sweet treat worth waking up for. So, break out your cast iron skillet and make them today by following this easy recipe!
(Image: Thalia Ho)
Things You’ll Need
Step 1: Make Dough
Place the whole milk into a medium sized saucepan. Heat on medium-low until the milk is lukewarm in temperature. Remove from the heat and stir in the yeast until combined. Set the mixture aside to prove for 5 minutes.
(Image: Thalia Ho)
Meanwhile, place the all-purpose flour, granulated sugar and salt into the bowl of a stand mixer fitted with the dough hook attachment. Mix on low speed for 1 minute to combine.
(Image: Thalia Ho)
Pour the milk and yeast mixture into the bowl with the dry ingredients. Mix until a shaggy dough forms, about 1 minute. Add in the eggs. Increase the speed to medium and knead until it forms a rough ball around the dough hook, 3 minutes.
Add in the butter, a generous tablespoon at a time, until it is all incorporated. Increase the mixer speed to medium-high and knead for a further 6 minutes, or until a very smooth, velvety, and soft dough has formed. Stop mixing. Cover the bowl with a layer of plastic wrap and set the dough aside to rise until it has doubled in size, 1 hour.
Step 2: Make Filling
In a medium sized bowl, combine the light brown sugar, ground cinnamon, and salt. Set aside until needed.
Step 3: Form & Bake Rolls
Line an 8-inch (20 centimetres) cast-iron skillet with non-stick parchment paper. Set aside.
Transfer the risen dough to a floured work surface. Using a lightly floured rolling pin, roll the dough out and into a rough rectangle, about ½-inch (1.3 centimetres) in thickness. Brush the melted butter over the top of the dough, then evenly spread over the cinnamon sugar filling.
Starting with the longest edge, roll the dough into a tight log shape.
Use a large knife or a dough cutter to cut the log into 1-inch (2.5 centimetres) slices.
Arrange the slices into the prepared cast-iron skillet. Cover with plastic wrap and let them rise again for a further 30 minutes.
Meanwhile, pre-heat the oven to 350 degrees Fahrenheit (180 degrees Celsius).
Brush the cinnamon rolls with a little of the egg wash. Bake for 25 minutes, or until golden brown and fragrant. Remove from the oven and let cool for 10 minutes.
Step 4: Make Frosting
Meanwhile, make the frosting. In a medium sized mixing bowl, combine the powdered sugar, cream cheese and vanilla bean extract. Add in the milk and whisk to form desired consistency for the glaze. 2 tablespoons of milk will yield a thicker glaze and 4 tablespoons of milk will make it slightly thinner. Generously spread the frosting over the cinnamon rolls.
Serve and enjoy the cinnamon rolls! They are best eaten warm on the day of making but can be stored at room temperature in an airtight container for up to two days or kept in the refrigerator for up to three days. Re-heat before serving.
9 Delicious Stuffed Recipes to Up Your Dinner Game
If you’ve been feeling uninspired lately when it comes to dinner recipes for you and your family, we’ve got just what you need. It’s time to say goodbye to those same two or three meals you’ve grown tired of, and replace them with these delicious stuffed recipes that are simple to make but will leave everyone asking for more!
Mozzarella Stuffed Meatballs
Fresh herbs, Italian seasoning, garlic, cheese–it doesn’t get much better than these meatballs.
Broccoli & Cheese Stuffed Chicken
In dire need of a new way to prepare chicken breast? Look no further–this recipe is everything your taste buds dream of.
Artichoke Dip Stuffed Mushrooms
These stuffed mushrooms are a definite crowd-pleaser and make a wonderful addition to any meal.
There are many ways to prepare a healthy salmon meal, but you’ll surely fall in love with this flavor-packed recipe.
Sloppy Joe Stuffed Peppers
You’ve never had a Sloppy Joe quite like this, but you’ll be glad you did.
Traditional crab cakes may be delicious alone, but the flavors get an extra boost once stuffed into shells.
Spinach & Artichoke Stuffed Chicken
This simple recipe calls for tender chicken filled with a tasty combination of spinach, artichoke and cheeses. Sign me up!
Stuffed French Toast
This French toast stuffed with ooey-gooey chocolate hazelnut filling will steal your heart (because who doesn’t love breakfast food for dinner?!).
How to Make Dulce de Leche | Dulce de Leche is essentially Mexican caramel. Its smooth, velvety texture and sweet, rich taste make it ideal for a variety of applications. Pour it on your waffles, mix it in with your cakes, or drizzle it over your doughnuts—there are so many options. And while there are a few different ways to make Dulce de Leche, making it in the oven has proven to be one of the simplest ways to make this decadent treat at home.
How to Make Dulce de Leche
Final (How to Make Dulce de Leche)
Things You’ll Need
1, 14 oz can condensed milk
1, 8 x 8 inch baking dish
1, 9 x 13 inch baking dish
Pour the condensed milk into an 8×8 inch baking dish.
Step 1 (How to Make Dulce de Leche)
Cover the dish tightly with foil and place in a 9×13 inch baking dish. Fill the larger dish with boiling water until it reaches just over halfway up the side of the smaller dish. Carefully transfer the pan to the oven and cook at 425 degrees F for 60-75 minutes, or until the milk takes on a light caramel color.
Step 2 (How to Make Dulce de Leche)
Carefully remove the small baking dish from the oven, remove the foil, and whisk the dulce de leche until smooth.
Step 3 (How to Make Dulce de Leche)
While still warm, transfer the dulce de leche to a sealable container and enjoy!
Step 4 (How to Make Dulce de Leche)
Once cooled to room temperature, the dulce de leche can be stored in the refrigerator for up to a week.
Vegan Cream Cheese | From bagels to dips, traditional cream cheese is an all-time favorite. But when you lead a vegan lifestyle or have a dairy allergy, the popular spreadable cheese seems out of the question. Luckily, it doesn’t need to be that way! With ingredients like cashews, nutritional yeast, and non-dairy yogurt, you can make vegan “cream cheese” in the comfort of your own home. The finished product will have a mild yet flavorful taste that is reminiscent of the real thing. To make it yourself, check out this deliciously easy tutorial.
Things You’ll Need
1 1/2 cups cashews
1/4 cup soy or coconut yogurt
3 tablespoons nutritional yeast
1 tablespoon lemon juice
1/4 teaspoon salt
1 tablespoon minced garlic
Dash of ground black pepper
For best results, use a food processor to ensure a smooth and even consistency. However, if you opt for a high-powered blender, keep in mind that it is best to puree the mixture in batches. It might also take longer to smooth out and you may need to scrape down the sides more often. This will likely vary depending on the specific appliance.
Soak the cashews in water for at least 4 hours. If possible, let them sit overnight, for at least 8 hours. This will make it easier on your food processor or blender.
Drain the cashews and chop up.
Process the cashews, pausing every now and then to scrape down the sides. Continue until the mixture reaches a doughy consistency.
If you are using a blender, this step is best done in batches.
Combine the pureed cashews with the yogurt, nutritional yeast, lemon juice, salt, pepper, and minced garlic.
If using a food processor, this step can be done right in the container. If using a blender, mix these ingredients in a bowl and return to the blender, working in batches.
Puree until you are happy with the consistency. If needed, slowly add water, non-dairy milk or yogurt to help smooth out the cream cheese. You can also add more lemon juice, nutritional yeast, salt or pepper, according to your taste buds.
This basic vegan cream cheese recipe is easy to customize. Simply mix in your favorite ingredients for a delicious, one-of-a-kind flavored homemade “cheese” spread. For example, if you love a little heat, add sriracha or Chipotle peppers. Sweeten things up with cinnamon sugar, mashed berries, or pumpkin puree. Craving something savory? Use chopped scallions or dried herbs. Don’t be afraid to experiment with what you have on hand.
Vegan cream cheese can be used just like traditional cream cheese. Spread it on bagels, eat it as dip, or stuff it in pastries. Yum!
From spaghetti to sandwiches, meatballs are versatile and tasty. You can even serve them as appetizers by sticking a toothpick in each one. However, if you follow a vegan diet, meatballs are out of the question. The solution? Homemade vegan “meatballs” that are held together with bread crumbs. Plus, with ingredients like quinoa and kidney beans, they’re a rich source of plant-based protein. Here’s how to make them yourself.
Things You’ll Need
1/3 cup dried quinoa
2/3 cup water or vegetable broth
1 cup mushrooms, chopped
1 cup white kidney beans
1/2 cup bread crumbs
1 tablespoon minced or crushed garlic
1 tablespoon nutritional yeast
1 teaspoon dried oregano
Salt and pepper to taste
Olive or coconut oil for greasing
If you eat a gluten-free diet, feel free to use gluten-free bread crumbs.
Pre-heat the oven to 400 degrees Fahrenheit.
Bring the vegetable broth to a boil. Stir in the quinoa, reduce the heat, and simmer according to the package’s directions.
While the quinoa is cooking, pulse the mushrooms and white kidney beans in a food processor or high-powered blender. You may need to periodically stop and scrape down the sides.
The mushrooms offer texture, color, and flavor. However, if you are allergic or do not like mushrooms, you can substitute with more quinoa or beans.
Add the cooked quinoa and remaining ingredients. Mix until thoroughly combined.
With clean hands, form the mixture into 1 1/2-inch balls. Place on a greased baking sheet.
Bake for 20 to 25 minutes, or until slightly crispy. Flip the meatballs halfway to ensure even cooking.
Your homemade vegan “meatballs” are ready to eat! For a healthy and hearty meal, toss the meatballs in your favorite tomato sauce and serve with your favorite whole wheat or gluten-free pasta. You can also pair this recipe with spiralized veggie noodles or your favorite vegan cream sauce.
Vegan meatballs taste amazing in sandwiches, too. This simple yet delicious option calls for tomato sauce, greens, and your favorite roll. While you’re at it, why not add an extra sprinkling of nutritional yeast or non-dairy cheese? Yum!