1 Tbsp. olive oil (we used Colavita extra-virgin olive oil)
2 tsp. butter (we used 1 Tbsp. salted butter)
¼ tsp. crushed red pepper
5 garlic cloves, thinly sliced
2 (9 oz. each) pkgs. fresh spinach
¼ tsp. kosher salt
Take a non-stick skillet out and add the oil and butter to it, setting the heat to medium-low. Once the butter’s melted and the oil’s hot, toss the crushed red pepper and garlic into the skillet, cooking for 5 minutes, stirring now and then (we’ve never made it to the 5 minute mark and we stir continuously so the garlic can turn golden brown without getting burnt). Turn the heat up to medium-high and gradually add the spinach into the skillet, tossing the spinach constantly until all the spinach is in there and wilted (should take around 2 minutes). Add the salt in at the end, stirring to combine. Serve immediately.
This is such a simple, easy side dish to make. The flavor of the spinach, the heat from the crushed red pepper, the garlic flavor that definitely comes through (without making you feel like you need a breath mint afterwards) and the buttery feel in the mouth when you eat this, it’s awesome.
1 or 2 stemmed, seeded and minced jalapeños or serranos (optional) (we didn’t use any)
2 garlic cloves, minced
1 tablespoon curry powder
½ teaspoon ground cumin
4 cups low-sodium chicken broth
1 (14.5-ounce) can diced tomatoes with green chiles (we used a can of diced tomatoes with jalapeños)
½ cup long-grain rice
1/3 cup creamy peanut butter
3 cups leftover turkey meat, cut into bite-sized pieces (we used breast meat)
2 tablespoons lime juice (we used 2 tablespoons plus an extra teaspoon)
Salt and pepper (we used kosher salt and freshly ground black pepper)
Pour the oil into a large Dutch oven and set the heat to medium-high. Once the oil’s hot and shimmering, toss the onion and sweet potato in, cooking until they’re lightly browned, stirring pretty constantly for around 5 minutes (took us 10 minutes). Now add in the garlic, curry powder, cumin, and the jalapeño or serrano (if you’re using it that is), stirring constantly until they become fragrant (should take around 30 seconds).
Now stir in the broth, tomatoes and rice, waiting for a boil to occur. Once boiling, turn the heat down to medium-low and let the dish simmer, covered, long enough for the rice and sweet potatoes to get tender (should take about 15 minutes).
Take the lid off and stir in the peanut butter, continuing to stir until the peanut butter has been fully incorporated into the soup, about a minute or so. Now stir in the turkey and lime juice and season with salt and pepper. Serve immediately.
This turned out to be a tasty recipe. This thick soup is great to have after a cold fall/winter day. We loved tasting the curry, peanut butter, and lime juice in the soup. There wasn’t much heat from the diced tomatoes with green chiles. Having the jalapeño or serrano in the soup could only have made the soup even better tasting and added a good level of heat to the dish. We wanted to taste the lime a little more than the original recipe had so that’s why we added that extra teaspoon of lime juice.
Excited/nervous for the new episode coming on tonight. As always, we’ll be rewatching the previous episodes of this season before the new one comes on. We heard a theory related to last week’s episode that makes total sense but we’ll have to wait and see if that person’s theory is correct.
Salt, black pepper, and fresh lime juice to taste (we used kosher salt)
Take a large pot and add the butter to it, setting the heat to medium-low.
Once the butter’s melted, add in the onions, carrots, ginger, jalapeño, and curry powder, stirring constantly for roughly 5 minutes or until the onions sweat long enough for them to soften.
Stir in the rice so it can get coated in the butter (there was no butter left that could be seen so the rice was just stirred until it was coated in the curry powder). Pour the broth into the pot and set the heat to high. Once boiling, let the soup cook for 10 minutes or until the rice is tender (10 minutes did the job for us and we stirred occasionally during that time). Add the turkey and green beans into the pot, letting them cook just long enough to get warmed up completely. Season with salt, pepper, and lime juice to taste.
This was a tasty way to use up some of our leftover turkey meat. Between the Stir-Fried Green Beans ad the jalapeño, this definitely has some heat to it ! The soup overall has a warm comforting feel to it thanks to the flavor of the curry powder and the heartiness added to it by the turkey and green beans. We didn’t feel like the dish needed any black pepper but we did add a little bit of salt. If for some reason you couldn’t get limes then this soup still tastes great but squeezing in the lime juice really adds another layer of flavor.
We fixed enough dishes yesterday that we’re having leftovers tonight. My father is so excited to fix himself a cold turkey sandwich, I’m surprised he didn’t start drooling when he was talking about the sandwich this morning !
3 tablespoons olive oil (we used extra-virgin olive oil)
1 medium onion, minced (about 1 cup) (we went with the 1 cup measurement rather than mincing a whole onion)
5 medium garlic cloves, minced or pressed (we minced)
1/8 teaspoon red pepper flakes (we used ¼ teaspoon)
2 pounds kale or collard greens, ribs removed, leaves chopped into 3-inch pieces and rinsed (we used collard greens)
1 cup low-sodium chicken broth
1 cup water
2-3 teaspoons juice from 1 lemon (we used 2 teaspoons)
Ground black pepper (we used freshly ground black pepper)
Pour 2 tablespoons of oil into a Dutch oven and set the heat to medium. Once the oil’s shimmering, toss the onion in, stirring constantly for 4 to 5 minutes or until the onion’s softened and begins to brown. Now add in the garlic and pepper flakes, stirring until the garlic becomes fragrant, which could happen within a minute. Now toss half of the greens in and stir just long enough for the greens to start wilting (about 1 minute). Now add in what’s left of the greens along with the broth, water and ¼ teaspoon salt. Quickly put a lid on the Dutch oven and turn the heat down to medium-low. Cook, stirring now and then, long enough for the greens to get tender. This should take 25-35 minutes if you chose to go with kale or 35-45 minutes for collards (we cooked our collards for 35 minutes).
Take the lid off and turn the heat up to medium-high. Cook, stirring now and then, until most of the liquid’s evaporated (bottom of the pot should look practically dry and the greens start sizzling), 8 to 12 minutes. Take the Dutch oven off the heat, stirring in 2 teaspoons of the lemon juice as well as the last tablespoon of olive oil. Season with salt, pepper, and what’s left of the lemon juice (we didn’t add any pepper or that remaining teaspoon of lemon juice). Serve immediately.
This was so freaking delicious ! It’s supposed to serve 4 but you could end up eating this all by yourself ! The tart lemon juice balances out the bitterness of the collards, the olive oil at the end makes this feel so buttery in your mouth and the greens are nice and tender. We increased the red pepper flakes but still didn’t get much heat. If you don’t like much heat then we’d suggest leaving it as is but if you’re like us and like some good heat in your food then we’d suggest increasing the amount of pepper flakes even more. This is a perfect side dish for an everyday meal or serving as a side dish at a holiday meal !
¾ cup Jack Daniels or other whiskey (we used Jack Daniels)
¾ cup packed brown sugar (we used light brown sugar)
Salt and freshly ground black pepper to taste
Take half of the butter and place it in a large skillet (make sure the skillet has a lid that fits for later on), turning the heat up to high. Once the butter’s melted, add half of the carrots to the skillet, stirring continuously just long enough to brown the carrots (about 1 minute). Take the carrots out of the skillet and transfer them to a plate. Do the same thing with the other half of the carrots (just don’t add the other half of the butter, that’s for step 2).
Take the skillet off the heat just long enough to pour the whiskey in, returning the skillet to the heat afterwards. Allow the whiskey to bubble up and cook for 3 minutes or until the whiskey looks like it’s reduced a little. Turn the heat down to medium-low and add the remaining half of the butter in, stirring it around until the butter’s fully melted. Add the brown sugar in, stirring to combine, tossing all the carrots back into the skillet, stirring to coat the carrots in the sauce.
Turn the heat down to low and put a lid on the skillet, letting it cook for 5 minutes. Take the lid off and let the carrots cook for an additional 5 minutes. Season with salt and pepper to taste. Make sure you add enough salt to balance out the sweetness !
Makes 6 to 8 servings.
The alcohol will get cooked off but you can still taste the flavors that went into making that whiskey and it gets imparted into the carrots. The sauce turned into a nice glaze on the carrots and is slightly syrup-like by the end of the cooking process. The salt really brings out the flavors of the dish while also keeping the dish from being a one-note sweet tasting side dish.
Recipe source unknown.
We weren’t paid in any form to mention Jack Daniels.
1 clove garlic, smashed (we used 2 cloves since our cloves looked small)
1 teaspoon chopped fresh parsley (we used flat leaf parsley)
Move your oven rack into the upper third of the oven and afterwards preheat your oven to 425 degrees. Take a large baking sheet out and line it with aluminum foil, lightly spraying the foil afterwards with the cooking spray.
Take a food processor out and add the flour, baking powder, sugar and salt to it, pulsing afterwards to combine. Add the shortening to the food processor and pulse until it’s combined with the other ingredients. Now add the butter in and pulse 4 or 5 times or until the butter looks like it’s been broken down into pea-sized pieces. Toss the cheese in and pulse another 2 or 3 times. Add the milk in and pulse just long enough for the mixture to get moistened and form a loose dough. Take the dough out of the food processor and place it on the counter. Gently knead the dough just enough for the dough to come together (overwork the dough and the biscuits will come out tough).
Drop ¼ cup portions (filled just to the edge of the measuring cup, maybe even a little bit below the edge) onto the lined baking sheet you sprayed earlier, trying to keep 2 inches in-between the portions (should get between 12 to 14 biscuits, we got 12). Stick the baking sheet in the oven for 15 to 20 minutes or until the biscuits look nice and golden.
While the biscuits are in the oven, you can make the garlic butter. Take a small saucepan out and add the butter and garlic to it, turning the heat up to medium and letting it cook for 1 minute. Take the saucepan off the heat and stir in the parsley. Once the biscuits are fully cooked, brush the garlic butter over them and serve right away.
We loved these biscuits. They’re the closet we’ve tasted to reminding us of those scrumptious biscuits from Red Lobster. They’re tender and flaky and you can taste the cheese a little. The garlic butter really makes it taste even better. We wish we could taste the garlic even more but you do taste it in the background. If you miraculously have leftover biscuits the next day, we’ve found that letting them come to room temp. rather than microwaving them is best. Still not as great tasting as the first day but pretty close. You do need to wait to make the garlic butter until the biscuits are just about to come out of the oven or else the butter starts to solidify again.
We got this recipe from a Food Network magazine.
We weren’t paid in any way to promote Food Network or Red Lobster.
½ cup garlic-flavored olive oil (we couldn’t find any garlic-flavored olive oil so we just used ½ cup extra-virgin olive oil with 1 teaspoon minced garlic)
Place the mushrooms in the slow cooker followed by the garlic oil and the dressing mix (we chose to mix the dressing mix and oil together before adding it to the slow cooker), stirring well*. Put a lid on the slow cooker and let it cook on LOW for 3 to 4 hours or on HIGH for 1 ½ to 2 hours (we went with the Low option).
*Our slow cooker was so full that we didn’t have room to stir the mushrooms around so we just poured the oil mixture over the top before the mushrooms started to cook. Once the mushrooms were done cooking, we stirred the mushrooms around to ensure they were all coated in the oil-dressing mixture.
These are some scrumptious mushrooms. It’s super easy to make and because it tastes so good, there’s never any leftovers when this gets made ! You get a wonderful tanginess from the ranch salad dressing mix and the garlic olive oil lends a wonderful flavor as well. The oil mixture is so tasty you just want to drink it !