Roast Potato

Roast Potato

The Best Roast Potato Recipe

Roast Potato
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Kosher Roast Potato Recipe from The Kosher Channel.

Prep time: 10 minutes

Cooking time: 50 minutes

Serving size: 6-8 servings

Ingredients

  • 1 ½ pounds of small new potatoes
  • 3 tbsp olive oil
  • 2 tsp kosher salt
  • 1 tsp coarsely ground black pepper
  • 1 large onion, chopped
  • 1 tsp fried marjoram, thyme rosemary
Roast Potato
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Directions

  1. Preheat oven to 450°F, position the rack on the bottom shelf, and cut the potatoes into halves.
  2. Heat oil in a large ovenproof pan over high heat.
  3. When almost at the smoking point, add potatoes and onion.
  4. Stir together for 1-3 minutes until the potatoes begin to brown.
  5. Transfer the pan to the preheated oven for 20 minutes. Toss with kosher salt, pepper, and herbs; stir.
  6. Continue to cook for 15 to 30 minutes.
  7. When potatoes are fork tender, remove from oven and serve.
Roast Potato
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Cream Cheese Sausage Dip

Cream Cheese Sausage Dip

3-ingredient Cream Cheese Sausage Dip

Cream Cheese Sausage Dip
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Sausage Dip Recipe from Plain Chicken.

Prep time: 5 minutes

Cooking time: 10 minutes

Serving size: 15 servings

Ingredients

  • 1 pound of breakfast sausage, such as Jimmy Dean
  • 1 (10-oz) can Rotel diced tomatoes and green chilies, undrained
  • 1 (8-oz) package of cream cheese, cut into pieces
Cream Cheese Sausage Dip
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Directions

  1. In a large skillet over medium-high heat, cook sausage until crumbled and no longer pink. Drain. 
  2. Add Rotel and cream cheese to the skillet. 
  3. Stir until the cheese melts.
  4. Serve the cream cheese sausage dip warm with tortilla chips.
Cream Cheese Sausage Dip
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Egg Fried Rice

Egg Fried Rice

Authentic Egg Fried Rice Recipe

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Egg Fried Rice Recipe from Made With Lau.

Prep time: 5 minutes

Cooking time: 15 minutes

Servings: 4 servings

Ingredients

  • 14 oz uncooked jasmine rice
  • 14 oz water
  • 1 oz green onion (just the green part)
  • 2 oz carrot
  • 4 oz frozen corn and peas
  • 4 large egg
  • ½ teaspoon salt
  • ⅓ cup water
  • 2 tablespoon oil
  • 1 tablespoon light soy sauce
  • 1 teaspoon dark soy sauce
  • ⅓ teaspoon salt
  • ½ teaspoon sugar
  • 1 teaspoon chicken bouillon powder (optional)
  • 1 tablespoon oil
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Directions

  1. Wash the rice three times and drain the rice thoroughly after the final rinse. The water should run clear.
  2. Add the rice and water to a rice cooker and cook according to the cooker’s instructions.
  3. Cut the green onions (green parts) and dice them into small pieces.
  4. Slice the carrots into strips and dice into small pieces. Combine with frozen corn and peas in a bowl.
  5. Crack the eggs into a bowl and season with salt.
  6. Once the rice is cooked, leave it covered to steam for 2 minutes.
  7. Meanwhile, add ⅓ cup water to the bowl of vegetables and microwave for 2 minutes. Drain and set aside.
  8. After steaming the rice, fluff for 1 to 2 minutes and allow the steam to release.
  9. Heat the wok on high and beat the eggs. Lower the temperature and add oil, spreading until well coated.
  10. Add the eggs and stir cooking for about 20 to 30 seconds. Add the cooked rice to the eggs, breaking apart the clumps of eggs and rice. Approximately 2 minutes.
  11. Add the mixed veggies, increase the heat to high, flip, and stir fry for another 2 minutes.
  12. Turn the heat down to low. In a small bowl, combine the light soy sauce (1 tablespoon), dark soy sauce (1 teaspoon), salt (0.50 teaspoon), sugar (0.50 teaspoon), and chicken bouillon powder (1 teaspoon). Pour over the rice.
  13. Increase the heat to high and stir fry everything for another 2 to 3 minutes. Add the oil (1 tablespoon) and diced green onions, and stir fry for another minute to mix everything. Taste and add more seasoning as needed.
  14. Plate, serve, and enjoy!
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Pumpkin Roll

Pumpkin Roll

Pumpkin Roll Cake

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Pumpkin Roll Recipe by Emily Nabors Hall from Southern Living.

Prep time: 30 minutes

Cooking time: 12 minutes

Serving size: 8 slices

Ingredients

  • Cooking spray
  • 3 large eggs, at room temperature
  • 1 cup granulated sugar
  • 2/3 cup canned pumpkin (15-oz. can)
  • 2 tsp. vanilla extract, divided
  • 3/4 cup (about 3 1/4 oz.) all-purpose flour
  • 1 tsp. pumpkin pie spice
  • 1/2 tsp. baking powder
  • 3/4 tsp. kosher salt, divided
  • 1 1/2 cups (about 6 oz.) powdered sugar, divided
  • 1 (4.4-oz.) white chocolate bar, chopped (about 3/4 cup)
  • 1 (8-oz.) pkg. cream cheese softened
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Directions

Preheat oven to 350°F and lightly coat a 15×10-inch jellyroll pan with cooking spray. Line the bottom of the pan with parchment paper and lightly spray again with cooking spray.

Cake:

  1. Combine wet ingredients; whisk together eggs, granulated sugar, pumpkin, and 1 ½ tsp of vanilla in a bowl. Whisk together the dry ingredients; flour, pumpkin pie spice, baking powder, and ½ tsp of salt until well combined. Gradually sift the dry mixture into the wet mixture, folding to combine. Make sure that no flour pockets remain.
  2. Pour the batter in an even layer into the prepared pan.
  3. Bake the cake on the center rack for about 12 minutes. The center of the cake should spring back when pressed lightly.
  4. While the cake is baking, lay a linen towel down on a work surface (16”x12”). Sift ¼ cup of powdered sugar on the linen cloth.
  5. Turn the cake immediately onto the sugar-coated towel. Remove and discard the parchment paper.
  6. Starting on the short end, gently roll up the cake and towel together. Let cool on a wire rack for about 2 hours.

Filling:

  1. For the filling, fill a medium saucepan with water (1 inch deep). Bring the saucepan to a boil over medium-high heat and reduce to a simmer over medium-low. 
  2. Put the white chocolate into a heatproof bowl and place the bowl on top of the saucepan, not touching the water. Cook over medium-low heat and stir until the chocolate is fully melted. 
  3. Remove the bowl from the heat and stir in the cream cheese in 1-ounce increments until fully combined.
  4. Stir in 1 cup of powdered sugar, ½ tsp vanilla, and ¼ tsp salt. Chill, covered until the frosting is firm enough to spread. Approximately 1 hour.
  5. Very carefully unroll the cake and spread the frosting. Leave an ½ inch border on all sides.
  6. Reroll the cake without the towel. Dust with the remaining ¼ cup of powdered sugar.
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Apple Crumble Coffee Cake

Apple Crumble Coffee Cake

Fall Apple Crumble Coffee Cake

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Apple Crumble Coffee Cake Recipe by John Mitzewich from All Recipe.

Prep time: 25 minutes

Cooking time: 40 minutes

Serving size: 8 servings

Ingredients

Cake

  • 2 teaspoons unsalted butter
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ¾ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 1 cup white sugar
  • ½ cup unsalted butter, at room temperature
  • 2 large eggs
  • 1 cup plain yogurt
  • 1 ½ teaspoons vanilla extract
  • 2 Honeycrisp apples

Crumble Mixture

  • 1 ½ cups finely chopped toasted walnuts
  • ⅓ cup packed light brown sugar
  • ⅓ cup white sugar
  • 3 tablespoons unsalted butter, melted
  • 1 teaspoon ground cinnamon 
  • ¼ teaspoon salt
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Directions

  1. Preheat oven to 350°F and prepare a 9×12 baking dish with butter.
  2. Make the crumble. Combine walnuts, brown sugar, white sugar, melted butter, cinnamon and salt. Mix until the walnuts and sugar are thoroughly coated with butter.
  3. Mix the dry ingredients; flour, baking powder, baking soda, and salt.
  4. Mix the wet ingredients; cream, sugar, and butter. Combine well.
  5. Add in 1 egg and whisk until smooth.
  6. Whisk in another egg and incorporate. Add yogurt and vanilla, and mix.
  7. Add the dry flour mixture and whisk until incorporated. Don’t overmix.
  8. Remove the core from the apples and cut them into ⅛ to ¼-inch slices. Dice into cubes.
  9. Add to the cake batter and mix until combined.
  10. Spread half of the batter into the bottom of the prepared baking dish. Pour half of the crumble mixture on top and then the rest of the batter.
  11. Top with the rest of the crumble mixture, pressing the crumbs into the batter gently.
  12. Bake in the center rack of the preheated oven until a toothpick comes out clean. This should take about 40 minutes.
  13. Let cool for about 30 minutes and serve. Pairs great with homemade vanilla ice cream.
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Lemon-Herb Rice Pilaf

Lemon-Herb Rice Pilaf

Lemon-Herb Rice Pilaf

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Lemon-Herb Rice Pilaf Recipe by Molly Krueger from Delish.

Prep time: 10 minutes

Cooking time: 20 minutes

Serving size: 4 servings

Ingredients

  • 2 cups basmati rice 
  • 2 cloves garlic, finely grated
  • Juice and zest of 1 (or more) lemon 
  • 5 Tbsp. extra-virgin olive oil, divided
  • Kosher salt 
  • Freshly ground black pepper 
  • 1 medium yellow onion, chopped 
  • 1/2 cups orzo
  • 3 cups low-sodium chicken broth
  • 2 bay leaves
  • 1 bunch fresh dill, finely chopped 
  • 1 bunch of fresh parsley, leaves, and tender stems finely chopped
  • 1/3 cup crumbled feta (about 2 oz.) 
  • 1/4 cup toasted slivered almonds
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Directions

  1. Rinse the rice under cold water until the water runs clear and drain well.
  2. Whisk together garlic, lemon juice, and 2 tbsp of oil in a bowl. Season with salt and pepper.
  3. In a pot over medium heat, saute the onion in about 1 tbsp of oil. Stir occasionally and cook until translucent, about 3 minutes.
  4. Add orzo to the pot and the remaining 2 tbsp of oil. Stir until the orzo is deeply browned and toasted, about 5 to 7 minutes.
  5. Add rice and toss until coated. Add lemon zest, broth, bay leaves, and 2 tbsp of salt. Cover and bring to a boil. Reduce heat to medium-low, simmer, and cook covered, stirring occasionally until the liquid is absorbed; about 15 to 20 minutes.
  6. Remove the pot from the heat. Pour the lemon vinaigrette over the rice mixture, immediately cover, and let sit for 10 minutes.
  7. Remove the bay leaves and fluff the rice with a fork. Mix in the dill and parsley. Add in more lemon juice, salt, and pepper if needed.
  8. Top with feta and almonds. Enjoy!
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Buffalo Chicken Sliders

Buffalo Chicken Sliders

Sheet Pan Buffalo Chicken Sliders

Buffalo Chicken Sliders
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Chicken Sliders Recipe by Tawnie from Krolls Korner.

Prep time: 10 minutes

Cooking time: 25 minutes

Serving size: 12 sliders

Ingredients

  • 3 1/2 cups shredded chicken (I used a rotisserie chicken)
  • 1/2 cup buffalo sauce (Such as Franks)
  • 1/2 cup ranch dressing
  • 2 Tbsp. honey
  • 3 cloves garlic, minced or pressed with a garlic press
  • pinch of black pepper
  • 2 cups low-moisture mozzarella cheese, freshly grated (not pre-shredded or from a container/bag)
  • 1/2 cup Parmesan cheese, freshly shredded (not pre-shredded or from a container/bag)
  • 12 count King’s Hawaiian Rolls
  • 4 Tbsp. butter, melted
  • 1 tsp. Italian seasoning
  • 1 tsp. garlic salt
Buffalo Chicken Sliders
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Directions

  1. Preheat the oven to 350°F and prepare a baking sheet with parchment paper.
  2. Add the shredded chicken to a mixing bowl and add the buffalo hot sauce, ranch, honey, garlic, and pepper.
  3. Stir the mixture until fully combined.
  4. Carefully slice the Hawaiian rolls in half (horizontally) and place the bottom half on the baking sheet.
  5. Add the chicken mixture on top in an even layer.
  6. Sprinkle the cheese in an even layer and add the top of the rolls.
  7. Add Italian seasoning and garlic salt to melted butter. Brush the butter mixture on top of the rolls, leaving a little to add after cooking.
  8. Cover in foil and bake for 15-20 minutes or until everything is melted.
  9. Remove foil and bake for another 5 minutes.
  10. Allow the buffalo chicken sliders to cool briefly and then brush them with the remaining butter.
  11. Cut and serve with ranch or blue cheese dressing!
Buffalo Chicken Sliders
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Fried Ravioli

Fried Ravioli

Air Fried Ravioli

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Fried Ravioli Recipe by Anne from Upstate Ramblings.

Prep time: 10 minutes

Cooking time: 7 minutes

Serving size: 12 servings

Ingredients

  • 2 eggs
  • 2 cups panko bread crumbs
  • 1/2 cup Parmesan cheese grated
  • 1 teaspoon salt
  • 2 teaspoons garlic powder
  • 1 bag frozen mini cheese ravioli
  • Oil in a spray bottle
  • Ranch and Marinara sauce (optional)
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Directions

  1. Preheat the air fryer to 400°F
  2. In a bowl, beat the eggs with a fork until well-mixed.
  3. In a separate bowl, combine the panko bread crumbs, Parmesan cheese, salt, and garlic powder.
  4. Take a frozen cheese ravioli from the bag and dip it into the beaten eggs.
  5. Next, dip the ravioli into the breadcrumb mixture, ensuring it is well-coated.
  6. Once you have enough ravioli to fill the air fryer basket, add the ravioli to the air fryer.
  7. Avoid crowding or stacking them and lightly spray the ravioli with oil using a spray bottle.
  8. Cook at 400°F for 7 minutes. After 3-4 minutes, you can pull out the basket, flip the ravioli, and spray with more oil for extra crispiness (optional).
  9. Serve with marinara or another dipping sauce, along with fresh herbs and additional Parmesan cheese.
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Chocolate Milkshake

Chocolate Milkshake

Chocolate Milkshake

September 12th is National Chocolate Milkshake Day, followed by International Chocolate Day and National Kids Take Over the Kitchen Day on September 13th. Celebrate with a quick and easy Chocolate Milkshake recipe!

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Chocolate Milkshake Recipe by Lauren Allen from Tastes Better from Scratch.

Prep time: 10 minutes

Cooking time: N/A

Servings: 4 servings

Ingredients

  • 6 cups vanilla ice cream or chocolate ice cream
  • 1/3 cup milk, or more as needed, or use chocolate milk
  • 1/3 cup chocolate sauce
  • Whipped cream, optional, for topping. You can also top with brownie bites, crumbled cookies, etc.
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Directions

  1. Combine ice cream, milk, and chocolate sauce in a blender and blend until combined. I like my shakes thick, but if you need to thin it, add a little more milk.
  2. Top with whipped cream.
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Greek Chickpea Salad

Greek Chickpea Salad

Greek Chickpea Salad

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Greek Chickpea Salad Recipe by Laura Rege from Delish.

Prep time: 15 minutes

Cooking time: N/A

Serving size: 4-6 servings

Ingredients

  • 1/2 cups Greek yogurt or vegan Greek yogurt
  • 3 tbsp chopped fresh dill, plus more for serving
  • 3 tbsp extra-virgin olive oil
  • 1 tbsp fresh lemon juice
  • 1 clove garlic, finely chopped
  • Kosher salt
  • Freshly ground black pepper
  • 2 (15-oz.) cans of chickpeas, rinsed and drained
  • 1 small yellow bell pepper, seeded and cut into strips
  • 1/2 small red onion, cut into strips
  • 1/2 English cucumber, quartered
  • 1 c. halved grape tomatoes
  • 3/4 cup crumbled feta, plus more for serving (optional)
  • 1/2 cup pitted Kalamata olives, halved
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Directions

  1. In a large bowl, whisk yogurt, dill, oil, lemon juice, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper until smooth.
  2. Add chickpeas, bell pepper, onion, cucumber, feta, olives, and 1/2 teaspoon salt and toss to coat.
  3. Top with more feta and dill before serving.

Add in orzo or rice to make it into a filling main dish.

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