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Take Homemade Family Favorites to New Heights

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(Family Features) Gathering together to enjoy a meal at the family table or a sweet treat at the end of a long day is what time with loved ones is all about. Turning to beloved classics can bring everyone running to the kitchen to share the flavors of those familiar favorites.

Savor the timeless taste of pasta with this Penne Alla Vodka, a classic dish high on flavor and low on hassle so you can have a meal ready in just 30 minutes. Plus, it offers an alternative to traditional recipes by using Country Crock Plant Cream, a new dairy-free substitute for heavy whipping cream perfect for using in a variety of your favorite dishes.

Made with delicious plant-powered ingredients, it provides the taste of heavy whipping cream without the heaviness. As a 100% vegan, dairy-free and soy-free solution, it’s a 1-for-1 swap for heavy whipping cream in cooking and baking recipes, making it ideal to have on hand year-round.

When it’s time to settle down for the night, end the day on a high note with the sweetness of Strawberry Shortcake. Toss strawberries with sugar, create your own whipped plant cream and make shortcakes from scratch for a true taste of home.

Visit CountryCrock.com for more ways to elevate weeknight meals and desserts.

Penne Alla Vodka

Prep time: 10 minutes
Total time: 30 minutes
Servings: 5

  • 1 tablespoon Country Crock Plant Butter with Olive Oil
  • 1/2 cup chopped white or yellow onion
  • 1/2 teaspoon finely chopped garlic
  • 1/2 cup tomato paste
  • 1 pinch red pepper flakes
  • 1/4 cup (2 fluid ounces) vodka
  • 16 fluid ounces Country Crock Plant Cream
  • 1/4 cup (2 fluid ounces) water
  • 3 cups dry penne pasta, cooked and drained
  • 1/4 cup grated vegan Parmesan cheese
  • 1/2 teaspoon kosher salt
  • 1/4 cup loosely packed fresh basil leaves
  1. In pan over moderate heat, melt plant butter. Add onions and garlic. Cover and cook until onions are translucent, about 5 minutes.
  2. Add tomato paste and red pepper flakes. Cook until tomato paste starts to lightly brown.
  3. Add vodka and stir well, scraping bits of browned tomato paste from bottom of pan. Cook over high heat until liquid is reduced by about half to concentrate flavors.
  4. Add plant cream and water; stir to incorporate tomato paste evenly. Bring to simmer.
  5. Toss in cooked pasta. Add vegan Parmesan, salt and fresh basil.

Strawberry Shortcake

Prep time: 20 minutes
Cook time: 12 minutes
Servings: 8

Strawberries:

  • 2 pounds strawberries, hulled and sliced
  • 6 tablespoons sugar

Whipped Plant Cream:

  • 2 cups Country Crock Plant Cream, directly from refrigerator
  • 2 tablespoons powdered sugar
  • 2 teaspoons vanilla extract

Shortcakes:

  • 3/4 cup chilled Country Crock Plant Cream, plus additional for brushing, divided
  • 1 tablespoon lemon juice
  • 2 cups flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) Country Crock Plant Butter Sticks with Avocado Oil, melted
  • 1 tablespoon turbinado sugar
  1. To make strawberries: In bowl, toss sliced strawberries and sugar. Let berries sit 30 minutes-2 hours before serving.
  2. To make whipped plant cream: In chilled bowl, using electric hand mixer or stand mixer on high, whisk chilled plant cream, powdered sugar and vanilla extract until plant cream thickens and stiff peaks form.
  3. To make shortcakes: Preheat oven to 475 F.
  4. In small bowl, mix 3/4 cup plant cream and lemon juice; set aside 2-3 minutes, or until it begins to curdle.
  5. In large bowl, whisk flour, sugar, baking powder, baking soda and salt. Stir in plant butter and plant cream mixture.
  6. Knead dough a few times then shape into 1-inch-tall circle. Cut circle into eight wedges. Transfer wedges onto baking sheet lined with parchment paper. Brush tops of biscuits generously with additional plant cream and sprinkle turbinado sugar on top.
  7. Bake 10-12 minutes, rotating sheet halfway through baking. Biscuits should be golden brown. Cool before assembling.
  8. Split each biscuit in half. Spoon strawberries over half of biscuits. Add dollop of whipped plant cream on top. Layer other biscuit halves on top followed by more strawberries and plant cream.


SOURCE:
Country Crock Plant Cream

Rod: A creative force, blending words, images, and flavors. Blogger, writer, filmmaker, and photographer. Cooking enthusiast with a sci-fi vision. Passionate about his upcoming series and dedicated to TNC Network. Partnered with Rebecca Washington for a shared journey of love and art.

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Food and Beverage

The Ultimate Macaroni and Cheese Casserole: A Delicious Twist on a Classic Comfort Dish

Indulge in the ultimate macaroni and cheese casserole recipe with healthy alternatives and a variety of cheese options

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Traditional North American dish. Baked pasta with cheese.

Macaroni and cheese casserole is a timeless favorite that brings us warmth and comfort. This article will guide you through creating the best macaroni and cheese casserole while offering alternative ideas, including healthy recipes and suggestions for the best cheese varieties to elevate your dish. Get ready to indulge in a cheesy, creamy, and unforgettable experience!

Ingredients:

  • 1 pound (450g) elbow macaroni
  • 4 cups (960ml) whole milk
  • 4 tablespoons (56g) unsalted butter
  • 1/2 cup (60g) all-purpose flour
  • 2 cups (200g) shredded sharp cheddar cheese
  • 1 cup (100g) shredded Gruyere cheese
  • 1 cup (100g) shredded Parmesan cheese
  • 1/2 teaspoon mustard powder
  • 1/4 teaspoon cayenne pepper (optional, for a spicy kick)
  • Salt and pepper to taste
  • 1 cup (100g) breadcrumbs (optional, for a crispy topping)

Instructions:

  1. Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch (23x33cm) baking dish.
  2. Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
  3. In a large saucepan, melt the butter over medium heat. Add the flour and whisk continuously for about 2 minutes to make a roux.
  4. Gradually pour in the milk while whisking constantly to create a smooth sauce. Continue whisking until the sauce thickens, usually about 5-7 minutes.
  5. Reduce the heat to low and add the shredded cheddar, Gruyere, and Parmesan cheeses. Stir until the cheeses have melted and the sauce is smooth. Add the mustard powder, cayenne pepper (if desired), salt, and pepper. Mix well.
  6. Add the cooked macaroni to the cheese sauce and stir until the pasta is evenly coated.
  7. Pour the macaroni and cheese mixture into the greased baking dish. If desired, sprinkle breadcrumbs evenly over the top for a crispy topping.
  8. Bake in the preheated oven for 25-30 minutes, or until the top is golden and the casserole is bubbly.

https://stmdailynews.com/southern-style-mac-and-cheese-recipe-a-comforting-classic/

Alternative Ideas:

  1. Healthy Macaroni and Cheese Casserole:
  • Replace regular elbow macaroni with whole wheat or gluten-free pasta.
  • Use low-fat milk or unsweetened almond milk instead of whole milk.
  • Opt for reduced-fat cheese varieties or experiment with a combination of part-skim mozzarella and sharp cheddar.
  1. Gourmet Macaroni and Cheese Casserole:
  • Add sautéed mushrooms, caramelized onions, or roasted garlic to the cheese sauce for extra depth of flavor.
  • Incorporate cooked bacon, diced ham, or shredded rotisserie chicken for a protein-packed twist.
  • Experiment with different cheese combinations, such as smoked Gouda, fontina, or blue cheese.

Choosing the Best Cheese:

  • Sharp cheddar: Offers a rich and tangy flavor that pairs perfectly with macaroni.
  • Gruyere: Adds a nutty and slightly sweet taste, creating a creamy and smooth texture.
  • Parmesan: Provides a savory and salty note that enhances the overall depth of flavor.


With this recipe, you’ll be able to create a mouthwatering macaroni and cheese casserole that’s sure to please. Whether you’re looking for a healthy alternative or want to explore gourmet variations, the possibilities are endless. Don’t forget to experiment with different cheese combinations to find your personal favorite. Enjoy the cheesy goodness and savor every bite of this ultimate comfort dish!

Check out Homemade Mac and Cheese Casserole: https://www.spendwithpennies.com/creamy-macaroni-and-cheese-casserole/

https://stmdailynews.com/category/food-and-beverage/

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Food and Beverage

Crunchy Delights: Homemade Corn Tortilla Chips in the Air Fryer

Make crispy homemade tortilla chips in the air fryer—a quick and easy recipe for irresistible snacks!

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If you’re a fan of crispy, flavorful snacks, then homemade corn tortilla chips made in the air fryer are a must-try! With just a handful of ingredients and a few simple steps, you can enjoy the irresistible taste of freshly made tortilla chips right in the comfort of your own kitchen. Let’s dive into this easy and delicious recipe!

Ingredients:

  • Corn tortillas (preferably 6-inch size)
  • Olive oil or cooking spray
  • Salt (to taste)
  • Optional toppings: chili powder, paprika, cumin, garlic powder, or any of your favorite seasonings

Instructions:

  1. Preheat the Air Fryer:
    Preheat your air fryer to 350°F (175°C). This will ensure your tortilla chips cook evenly and become beautifully crisp.
  2. Cut the Tortillas:
    Stack the corn tortillas together and cut them into triangular or rectangular shapes, depending on your preference. You can cut multiple tortillas at once to save time.
  3. Prepare the Tortilla Chips:
    Place the cut tortilla pieces in a mixing bowl. Drizzle them with olive oil or lightly coat them with cooking spray. Toss the tortillas gently to evenly distribute the oil. This step helps the chips turn golden and crispy.
  4. Season the Chips (Optional):
    If you want to add some extra flavor, sprinkle your favorite seasonings like salt, chili powder, paprika, cumin, or garlic powder over the oiled tortilla chips. Toss them again to ensure even distribution.
  5. Air Fry the Tortilla Chips:
    Arrange the seasoned tortilla chips in a single layer in the air fryer basket. If needed, you may need to cook them in batches to avoid overcrowding. Air fry for about 6-8 minutes, or until the chips become golden brown and crispy. Remember to flip or shake the basket halfway through cooking for even browning.
  6. Cool and Serve:
    Once the chips are cooked to perfection, transfer them to a cooling rack or paper towel-lined plate to cool down and remove excess oil. As they cool, they will become even crunchier. Serve the freshly made tortilla chips with your favorite dips, salsa, guacamole, or enjoy them on their own!

Tips:

  • Experiment with different seasonings to create a variety of flavors.
  • Keep an eye on the chips while cooking, as cooking times may vary depending on the air fryer model and tortilla thickness.
  • Store any leftover tortilla chips in an airtight container at room temperature for up to a week.


Making homemade corn tortilla chips in the air fryer is a fantastic way to enjoy a healthier version of this classic snack. With their irresistible crunch and customizable seasonings, these chips are perfect for parties, movie nights, or anytime you’re craving a satisfying treat. So grab your air fryer and indulge in the delectable goodness of these homemade tortilla chips that are sure to impress your taste buds!

Take a look at these recipe suggestions. https://www.simplyrecipes.com/recipes/how_to_make_homemade_tortilla_chips/

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Food and Beverage

Solve Winter Blues with Cozy Recipes

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(Family Features) Cozying up with a bowl of warm deliciousness is a perfect way to ward off the chill of winter, and it’s made even better when shared with those you love. Turning to favorite chilis and soups with comforting ingredients and smoky spices can transport your family from snow and sleet to warmth and paradise.

Smoky German Potato, Sausage and Bacon Chili offers a reprieve from the cold with hearty flavor and family favorites seasoned with chili powder, cumin and cayenne pepper for classic taste with a twist. The thinly sliced potatoes and bacon of READ German Potato Salad in a sweet-piquant dressing provide a delicious new take on traditional chili.

A bit on the lighter side but equally satisfying, Tuscan 3 Bean Peasant Soup calls for shallots, diced tomatoes, spinach, cannellini beans, cooked small pasta and more for a true winter warmup. Served with toasted bread cubes, it’s sure to warm loved ones up from the inside out.

Its key ingredient is Aunt Nellie’s 3 Bean Salad, featuring premium green, wax and kidney beans in a light, sweet-tangy vinegar dressing. As a ready-to-eat solution, it can be served chilled, at room temperature or as part of comforting winter recipes.

Visit READSalads.com and AuntNellies.com to find more cozy cold-weather dishes.

Smoky German Potato, Sausage and Bacon Chili

Recipe courtesy of “Dad with a Pan” on behalf of READ
Prep time: 20 minutes
Cook time: 40 minutes
Servings: 8

  • 4 strips thick bacon, cut into cubes
  • 1 pound smoked sausage, sliced into 1-inch segments
  • 1 small onion, diced
  • 4 cloves garlic, minced
  • 4 tablespoons chili powder
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 1 teaspoon ground cayenne pepper
  • 1 teaspoon dried oregano
  • 2 Fresno peppers, diced
  • 1 can (14 1/2 ounces) diced tomatoes, drained
  • 1 can READ German Potato Salad, drained
  • 1 cup beef broth
  • salt, to taste
  • pepper, to taste
  1. n large saucepan over medium heat, cook bacon until crispy. Remove and set aside, leaving about 2 tablespoons drippings in saucepan.
  2. Add smoked sausage and cook until browned.
  3. Once sausage is cooked, add diced onion and minced garlic, cooking until onion is translucent.
  4. Drain excess fat then stir in chili powder, coriander, cumin, cayenne pepper, oregano and Fresno peppers until well mixed.
  5. Add drained diced tomatoes, German potato salad and cooked bacon to saucepan.
  6. Add beef broth and stir to combine. Season with salt and pepper, to taste.
  7. Bring mixture to simmer and let cook about 30 minutes, stirring occasionally, until flavors are melded.

Substitution: Jalapenos can be used for Fresno peppers.

Tuscan 3 Bean Peasant Soup

Recipe courtesy of Sarah Meuser on behalf of Aunt Nellie’s
Prep time: 20 minutes
Cook time: 27 minutes
Servings: 8

  • 10 ounces day-old crusty bread, such as ciabatta, cut into 1-inch cubes
  • 2 tablespoons extra-virgin olive oil, plus additional for drizzling (optional)
  • 2 medium shallots or 1 small yellow onion, peeled and chopped
  • 3 cloves garlic, peeled and chopped
  • 1 can (15 1/2 ounces) cannellini beans, drained and rinsed
  • 1 can (28 ounces) diced tomatoes
  • 3 cans (14 1/2 ounces each) low-sodium chicken broth (about 6 cups)
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup small pasta, such as ditalini, uncooked
  • 2 cups frozen cut leaf spinach or chopped fresh spinach
  • 2 jars (15 1/2 ounces each) Aunt Nellie’s 3 Bean Salad, drained
  • 1 tablespoon lemon zest (optional)
  1. Preheat oven to 375 F. Place bread cubes in single layer on large baking pan. Bake until bread cubes are lightly browned, 8-12 minutes. Set aside.
  2. Heat large saucepan or Dutch oven over medium heat. Add 2 tablespoons oil; swirl to coat. Add shallots; cook 5 minutes, or until soft, stirring occasionally. Add garlic; cook 1 minute, or until fragrant. Add cannellini beans, tomatoes, broth and black pepper; bring to boil. Add pasta; cook 8 minutes, or according to package directions. Stir in spinach and bean salad. Simmer 5 minutes, or until heated through.
  3. Ladle soup evenly into bowls. Top with toasted bread cubes and lemon zest, if desired. Drizzle with additional olive oil, if desired.


SOURCE:
Seneca Foods



Seneca Foods

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