18 Pomegranate Recipes - How To Cook With Pomegranate - Delish

So you picked up a pomegranate at the grocery this week...but you're still not quite sure what to do with it. We've absolutely been there. Sure, you could paint a beautiful still life of the amazing winter fruit, but we'd rather make it our culinary muse. Once you crack one open, pomegranates reveal tons of juicy seeds (AKA arils) ripe and ready to stud your favorite winter salads, cozy dinners, cocktails, and desserts. Once you've tried all these phenomenal pomegranate recipes, you'll 100% be high-tailing it back to the store for another one (or two.)

Step one: You've, of course, got to learn how to cut a pomegranate. Spoiler alert, it's not as hard as you might think! With a few easy tips, you'll safeguard your hands, your clothes, and your cutting board from any pomegranate juice stains, all without feeling like you're wrestling out each seed individually. So stress no more! Your white t-shirt will thank you.

Now that you've got your seeds ready, it's time to add a pop of color and sweet-tart flavor to your favorite savory dishes, like chiles en nogada, Brussels sprout salad, and even a festive Christmas cheeseball. It goes without saying that the tartness of pomegranate makes it an ideal addition to some of our favorite cocktails, too. Just try our pomegranate mimosa and you'll never go back to regular OJ.

In a sweater weather state of mind? Be sure to check out all of favorite seasonal recipes that highlight the best of fall and winter, like our apple recipes, sweet potato recipes, and butternut squash recipes.

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Foodies: 5 epic leftover turkey recipes - Midland Daily News

A chef inspired turkey and sausage gumbo is a "must try," per customer reviews. 

Lara Hata/Getty Images

Ready to take the turkey leftovers to a new level? The turkey gumbo recipe was featured on the Epicurious food website and is the recipe of Chris Shepherd, executive chef and owner of Underbelly in Houston, Texas. The gumbo recipe received a 4.7 out of 5 stars with 53 reviews and is a bowl of Cajun comfort food to kick off the holiday season. 

Ingredients: 

Four stalks of celery, chopped
Three small yellow onions, chopped
One large green bell pepper, seeded and chopped
3/4 cup canola oil
Three tablespoons olive oil
One 1/3 cup all-purpose flour
16 ounces of andouille sausage, sliced into thin rounds
One small red bell pepper, seeded and chopped
Eight cloves garlic, minced
Eight to 10 cups of chicken stock or low-sodium chicken broth, as needed
Two tablespoons fresh thyme leaves, chopped
One and 1/2 teaspoons of cayenne pepper
1/4 cup hot sauce, preferably Crystal
1/4 cup Worcestershire sauce
Two teaspoons of kosher salt, as needed
One and 1/4 teaspoons of freshly ground black pepper, as needed
Four cups of pulled-cooked turkey meat or rotisserie chicken, skin removed

Chef Chris Shepherd's cooking instructions:

To start, combine the chopped celery, chopped onion and green bell pepper in a food processor and process until smooth. In a small bowl, combine 1/2 cup of the canola oil with the olive oil and whisk. Transfer to a heavy medium saucepan or Dutch oven, add the flour and place over moderate heat. Cook the mixture, stirring slowly and constantly until the roux is dark brown, 20 to 25 minutes. Add the puréed vegetables, and stir to combine. It's important to note that when cooking, the roux, stirring constantly, is vital, or the flour will burn and can ruin the start of the dish. 

In a heavy large pot over moderate heat, warm the remaining 1/4 cup canola oil and add the andouille sausage and sauté; next add the red bell pepper, along with the remaining green bell pepper, and sauté, stirring occasionally, three to four minutes then add the remaining celery and onions, along with the garlic, and sauté. Add eight cups of chicken stock, thyme, cayenne pepper, hot sauce, Worcestershire sauce and the reserved roux, whisking as needed to dissolve the roux in the liquid.

Bring the gumbo to a boil, stirring frequently, then reduce the heat to low, season the gumbo with salt and pepper, and simmer until thickened, about 15 minutes. Add the turkey meat and simmer, occasionally stirring, until the turkey is heated, about five minutes. Serve hot, and enjoy. 

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Cookbooks stir up holiday recipes and reasons to be thankful – BG Independent News - bgindependentmedia.org

By JULIE CARLE

BG Independent News

I went in search of possible Thanksgiving recipes at the Wood County District Public Library’s Local Cookbooks display. I ended up with a few ideas, but more importantly a lot of reasons to be thankful.

Scouring through the impressive array of cookbooks—published by churches, service groups, libraries, businesses and even “An Old Professor”—I discovered some interesting facts.

Most of the cookbook titles were cleverly aligned with the group that collected and shared their recipes. The First Christian Church in Bowling Green offered recipes under the title “Bread & Blessing, A Christian Tradition.”

The “Piety Hill Cookbook,” by the First Methodist Church of Clyde, is named for the church’s location on Piety Hill at the corner or Maple and Race streets, which is the same location where the first congregation met in a log cabin in 1821. Publishing the cookbook in 2000 was a continuation of the church’s food ministry and a demonstration that their faith is alive and well.

Wood County Hospital, which published “Prescriptions for Good Eating” to celebrate its 40^th anniversary in 1991, focused on their role “as a provider of quality health care to the community.”

Bowling Green State University Libraries had two cookbooks in the collection: “Food Footnotes,” the alliterative and fun word play on the world of academia, and the 1997 “Taste of Jerome,” named for the university’s main library building.

Local cookbooks on display at Wood County district Public Library

For me, the most intriguing cookbook name was “Bakeless Bakesale Cookbook” by the Ohio Federation of Women’s Clubs. I expected to read recipes for crispy cereal treats, fruit kabobs, popcorn balls, sweet and salty snack mix and no-bake cookies. As I skimmed through the pages, I was surprised to find recipes for meats and casseroles, breads and appetizers.

It turns out the cookbook was used as a fundraiser for the October 1990 Great Lakes Conference held in Perrysburg. Instead of providing bake sale recipes that didn’t require baking, Women’s Club members were asked to donate the amount of money it would have cost to prepare the recipe they contributed to the cookbook. I wish I knew how much money the clever fundraiser raised for the conference over 30 years ago.

Local History Librarian Marnie Pratt curated the interactive display from the nearly 40 local cookbooks in the library’s Local History collection. An additional 100 cookbooks that do not have a local connection are housed in the regular nonfiction collection.

“We chose November because this is the time of year when many families make family-favorite recipes. We thought people might enjoy looking at some favorite, and even some award-winning, recipes from others in the community,” Pratt said.

The cookbooks are always available to patrons; however, this is the first time they have created an interactive display using the local cookbooks. The local cookbooks will be on display through Nov. 28.

According to Pratt, patrons have been visiting the collection every day and many have filled out the questionnaire that asks: What did you discover? Tastiest recipe? What was the most unusual recipe or ingredient? Did you find any recipes by family members or friends?

“WBGU Cooks Gourmet” probably had the most unique compilation of recipes, all truly epicurean in their ingredients and final foodie creations. Jan Bell’s Crawfish and Shrimp Citrus Salsa sounded like a divine accoutrement to grilled salmon. I also found a possible alternative to the traditional green bean casserole—which by the way, I could not find that recipe in any of the 20 cookbooks on display. 

Cheryl Critton’s Green Beans, Feta and Pecans may be the featured side to the roast turkey and our family-favorite sausage and rice dressing this year.

In my search of Thanksgiving recipes, I found only one recipe for a roast turkey. That kind of stunned me. I don’t know if roasting turkeys is a secret recipe only shared through experiential learning, or if it’s so simple it doesn’t require a written explanation. There were plenty of turkey leftover recipes from Turkey Soup Parmenter and Turkey Tetrazzini to Turkey Squares and Stir Fry Turkey Fajita.

Turkey’s cousin, the chicken, seemed to be the poultry dish of choice. In the hospital’s “Prescription for Healthy Eating” cookbook, instead of turkey, there were 46 of 160 main dish recipes that featured chicken.

Most of the cookbooks had plenty of pumpkin options to try beyond a tasty pumpkin pie. There were recipes for Pumpkin Dream Pie, Pumpkin Bread, Pumpkin Bars, Pumpkin Torte and Pumpkin-Raisin Muffins. They all sound delicious, but sometimes tradition is the best choice, so Pumpkin Pie, it is.

The interactive question about finding names of family and friends ended up being the highlight of the cookbook scavenger hunt for me. The university libraries’ cookbooks included recipes from long-time family friends Mary Lou Willmarth and Jo Baker, as well as some of my former university colleagues such as Teri Sharp, Beverly Stearns, Ann Tracy and Ann Bowers.

The Wood County Fair cookbooks— “Blue Ribbon Cookbook: Wood County Fair Prize Winners” (1956) and “Wood County Cookbook”—included names of so many kind and caring families I met during my nearly 20 years of reporting on the Wood County Fair.

The “BG Jaycees’ Beary Best Recipes” from 1989 included Jackie Dubler’s Champagne Salad, June (Gregson) O’Neill’s Oyster Crackers, Carol Sanner’s Puppy Chow; Margie (Geiser) Harris’ Pumpkin Pie; Kathy (Panning) Thomas’ Taco Dip; and Sue Shank’s Amish Sugar Cookies (couldthat be the recipe for her renowned sugar cookies?).

Reading all the familiar names brought back wonderful memories of the many connections I’ve made over the decades in Bowling Green. So, in addition to finding some interesting and delicious recipes to consider for our Thanksgiving table, I found even more reasons to be thankful this holiday season.

Posted by: David Dupont on November 23, 2022.on November 24, 2022.

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Last-minute Thanksgiving dinner tips and recipes from celebrity chefs - ABC News

On the off chance your Thanksgiving menu hasn't been meticulously planned and prepped for weeks, why not pull off a last-minute miracle with some chef-approved recipes and tips?

Celebrity chefs Jamika Pessoa, David Rose and Lorena Garcia joined "Good Morning America" to talk all things turkey day and share a full slate of recipes from the star poultry and trimmings to sides and desserts.

Last-minute Thanksgiving side dish recipes

PHOTOS TK

Pumpkin Cornbread with Cranberry Honey Butter

Serves 8-10 people

Ingredients

1 cup yellow corn meal

1 cup all-purpose flour

1/3 cup sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/3 cup vegetable oil

3 tablespoons melted butter

1 cup pumpkin puree

2 eggs

1 cup milk

For the cranberry honey butter

1/2 cup (1 stick) softened unsalted butter

1/2 cup whole berry cranberry sauce

2 tablespoons honey

Zest of 1 orange

Pinch of salt

Directions

Preheat oven to 375 F. Prepare a 9-inch baking dish with cooking spray.

In a bowl, combine cornmeal, flour, sugar, baking powder, and salt. Whisk thoroughly until dry ingredients are well combined.

In a separate bowl, combine vegetable oil, melted butter, pumpkin puree, eggs and milk. Whisk until all wet ingredients are well incorporated and smooth.

Pour wet ingredients over dry ingredients. Stir well until just combined.

Spread batter in prepared baking dish and bake until a toothpick inserted into the center comes out clean, about 20-25 minutes. Let cool before slicing into squares.

For the honey butter: Place butter in a bowl. Using a rubber spatula or a wooden spoon, fold cranberry sauce, honey, orange zest, and salt into soft butter. Mix until smooth.

Spoon cranberry butter into serving dish and chill until ready to serve.

Serve alongside warm cornbread.

Spinach Alfredo Mashed Potatoes

Pessoa said this recipe is essentially a hybrid of creamed spinach and garlic mashed potatoes.

Serves 6-8 people

Ingredients

2 pounds russet potatoes (about 6-8 medium potatoes), washed, peeled, cut into cubes

1 tablespoon of salt

10-ounce package frozen chopped spinach, thawed

1/2 cup butter

2 cloves of garlic, minced

2 cups milk

1 (8 ounce) package cream cheese, cut into chunks

1 cup grated Parmesan cheese, divided

2 teaspoons salt

1/4 teaspoon ground black pepper

Directions

Place potatoes in a large pot with enough cold water to cover. Pour salt into water and bring to a boil. Cook for approximately 15-20 minutes, or until tender but firm. Drain, cool slightly, and mash. Set it aside and keep warm.

Thaw frozen spinach. Using a dish towel or several paper towels, squeeze the water out of spinach. Set it aside.

In a skillet or saucepan, melt butter over medium heat. Stir in garlic and cook for 1-2 minutes until fragrant, not brown. Lower heat and pour in milk.

Using a whisk, slowly stir in cream cheese. Whisk more vigorously as cream cheese melts and a smooth sauce begins to form. Add in 3/4 cup of Parmesan cheese. Continue to whisk until cheese melts. Season with salt and pepper. Stir in spinach. Mix until well incorporated and cook for 3-5 minutes until spinach softens.

Pour warm sauce over mashed potatoes. Stir until well combined. Place in serving dish and top with remaining 1/4 cup of parmesan cheese. Serve warm.

Loaded Skillet Corn Casserole

This versatile recipe can be made with canned, fresh or frozen corn; the latter two choices will have a slightly longer cooking time.

Additionally, cream cheese works as a great substitute here if you do not have sour cream.

Serves 8-10 people

Ingredients

4 strips bacon

1/3 cup chopped white onion

1/3 cup chopped green bell pepper

2 tablespoons flour

2 (16-ounce) cans whole kernel corn, drained well

1 teaspoon Cajun Seasoning

2 tablespoons unsalted butter

2 teaspoons sugar

1 cup sour cream

1/2 cup shredded cheddar cheese

2 tablespoons sliced green onion or chopped fresh parsley

Directions

Using a cast iron skillet or heavy bottom frying pan, fry bacon until cooked crisp. Remove bacon from pan and slightly cool. Chop bacon into pieces and set aside.

Reserve about a tablespoon of bacon grease in pan. Over medium heat, sauté onion and bell pepper for 1-2 minutes as vegetables begin to brown and soften. Stir in flour. Cook for an additional minute. Add in corn and butter. Season with Cajun seasoning and sugar. Cook for 3-5 minutes.

Remove pan from heat and stir in sour cream. Return to low heat and cook for 4-5 minutes.

Heat oven broiler to high. Evenly sprinkle chopped bacon and shredded cheese on top of corn mixture. Place skillet under the broiler for 1-2 minutes until cheese melts and top is golden brown. Immediately remove from under broiler and garnish with green onions or parsley. Serve warm.

Thanksgiving turkeys (and a non-turkey option)

Rose tackled the main Thanksgiving dish, sharing two turkey recipes as well as an alternative poultry with a roasted chicken, sauces and a side dish, below.

BBQ Dry Rubbed Spatchcock Turkey

Prep time: 10 minutes

Cook time: About 2 hours

Servings: About 12 to 15 servings

Ingredients

10-pound turkey

1 cup apple wood chips (soaked in water for at least an hour and drained)

Barbecue dry rub

3 tablespoons kosher salt

1 tablespoon black pepper

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon smoked paprika

1 tablespoon brown sugar

2 teaspoons cumin

2 teaspoons dried mustard

Directions

For the rub: Place all ingredients in a small bowl, and whisk until fully incorporated.

For the turkey: Thaw turkey in fridge in refrigerator for 3 to 4 days until completely thawed, remove turkey thermometer and plastic trust from legs.

Remove turkey from fridge, pat dry all over, and generously season with barbecue dry rub all over and allow to come up to room temperature, about 1 hour, use aluminum foil to wrap wing tips. (*So they won’t overcook, remove aluminum foil last hour of smoking).

Set grill to 350 F, indirect heat, place drained apple wood chips over hot coals.

Place turkey in a roasting rack, breast side up, and smoke for about 2 hours until thickest part of turkey breast reads 160 F, and thigh reads 175 F to 180 F.

Lightly tent (cover) the turkey with aluminum foil and rest about 15 to 20 minutes, to allow carryover cooking and juices to re-distribute.

Slice turkey and serve.

Honey Garlic Ginger Turkey

Prep time: About 15 minutes

Cook time: 3.5 hours

Servings: About 20 to 25 servings

Ingredients

One 17-pound turkey (cleaned/pat dry)

1 cup large diced yellow onion

1 cup large diced celery

1 cup large diced carrots

4 cups chicken stock

Honey-ginger glaze

1/2 cup chicken stock

1/3 cup honey

2 tablespoons apple cider vinegar

1 tablespoon soy sauce

5 garlic cloves, minced

2 tablespoons fresh grated ginger root

2 ounces olive oil

Salt and pepper

Rub

3 tablespoons kosher salt

1 tablespoon black pepper

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon paprika

Directions

Add olive oil to medium sized saucepan, bring to medium high heat and sauté garlic and ginger lightly until fragrant, about 30 to 45 seconds.

Add honey, chicken stock, vinegar, and soy sauce to pan, and whisk.

Bring contents to a boil and reduce to a simmer until glaze like consistency, about 3 minutes.

For the rub: Combine all ingredients in small mixing bowl and mix until well incorporated.

For the turkey: Remove turkey from fridge and let it sit out until it comes to room temperature, about an hour; liberally season with rub on all sides of turkey.

Divide vegetables equally, half of veggies go inside the turkey cavity. Tie legs together with butchers twine.

Place the other half of veggies on the bottom of the roasting pan along with chicken stock.

With turkey right side up (turkey breast side facing up) set in roasting pan, and place pan in an oven preheated to 350 F.

Roast turkey until digital thermometer reads 160 F in the thickest part of the turkey thigh, about 3 to 3 1/2 hours, basting turkey with pan juices every 30 minutes.

Glaze turkey with honey-ginger glaze the last 10 to 15 minutes of cook time, at least 2 to 3 times every 5 minutes, until nice, lacquered and sticky.

Remove turkey from oven and lightly tent (cover) with aluminum foil, and rest about 15 to 20 mins, to allow carryover cooking and juices to re-distribute.

Lemon-Rosemary Chicken

Prep time: 10 minutes

Cook time: 2 hours

Servings: About 10 to 12 servings

Ingredients

7-pound roaster chicken

Kosher salt and black pepper

5 sprigs fresh rosemary, leaves removed and minced

6 cloves garlic, minced

1/2 cup olive oil

Juice of 1 lemon

1 teaspoon finely grated lemon zest

1 teaspoon kosher salt

1 teaspoon black pepper

Directions

Pat dry the chicken with paper towels.

Liberally season both sides with salt and pepper.

Allow the chicken to sit out uncovered on the counter for about an hour.

In a medium sized bowl, combine oil, rosemary, garlic, lemon juice, lemon zest, 1 teaspoon salt, and 1 teaspoon pepper, and whisk until well incorporated.

Rub down chicken with oil mixture on both sides and place breast side up in roasting rack.

Pre-heat the oven to 375 F. Cook chicken about 2 hours until the internal temperature in the breast reaches 160 F and the chicken skin is crispy.

Remove the chicken from the oven, lightly tent (cover) with aluminum foil and allow it to rest for 12 to 15 minutes before carving. Carryover cooking will bring the internal temperature to 165 F and allow the juices to distribute evenly.

Cranberry Grand Marnier Sauce

Prep time: 3 minutes

Cook time: 14 minutes

Yield: 1 cup

Ingredients

1 cup grand marnier (orange liqueur)

Zest and juice of one fresh orange

1 cup orange juice

1/3 cup sugar

1 cup frozen cranberries

Directions

Put Grand Marnier in medium sized pan, and reduce by 1/2 in volume, about 2 mins.

Add zest and juice of one orange, 1 cup orange juice, sugar and frozen cranberries; bring to a boil, then simmer for 12 to 14 until reduced to syrupy consistency.

Set cranberry sauce aside to cool to room temperature.

Black Pepper Turkey Gravy

Prep time: 5 minutes

Cook time: about 10 minutes

Yields: About 3 cups

Ingredients

3 thinly sliced garlic cloves

1/2 a medium yellow onion, small diced

3 tablespoons unsalted butter

3 tablespoons all-purpose flour

2 tablespoons olive oil

2 cups chicken broth

1 cup strained turkey pan drippings

1/2 teaspoon black pepper

1/4 teaspoon ground green peppercorn

1/4 teaspoon ground pink peppercorn

Kosher salt

Directions

On medium high heat, add butter and olive oil to medium sized sauce pot.

Add onion and garlic to pan, and lightly sauté about 30 to 40 seconds until fragrant.

Whisk in flour until a blond roux forms, about 1 minute, continually whisking.

Add chicken broth and turkey pan drippings and bring to a boil, continually whisking until thickened and sauce-like consistency.

Reduce to a simmer, add ground peppers to and season to taste with kosher salt.

Serve gravy warm.

Roasted Sweet Potato Salad with Citrus Maple Vinaigrette

Serves 4-6 people

Ingredients

4 medium sweet potatoes, peeled, diced into 1-inch cubes2 tablespoons olive oil1/2 teaspoon of salt

1/3 cup citrus maple vinaigrette (see below)

2 cups fresh arugula or spinach

1 Granny Smith or Gala apple, diced

1/4 cup dried cranberries or cherries

1/4 cup walnuts or pepitas

1/4 cup crumbled feta or goat cheese (optional)

For the citrus maple vinaigrette

2 tablespoons white wine vinegar

1 tablespoon Dijon mustard

Zest and juice of 1 orange

2 tablespoons maple syrup

1/4 teaspoon kosher salt

1/2 cup olive oil

Directions

Preheat oven to 400 F. Toss sweet potatoes with oil and salt. Spread evenly on a baking sheet lined with parchment paper. Roast for 20-25 minutes or until tender. Set aside to completely cool.

In a bowl or mason jar, combine all vinaigrette ingredients together. Whisk or shake (in jar) well and set aside.

In a large bowl, toss sweet potatoes, salad greens, apples, dried cranberries, and walnuts. Pour about 1/3 cup of dressing over salad and gently toss. Top with crumbled feta or goat cheese and serve immediately.

Last-minute Thanksgiving desserts

Chef Lorena Garcia took on the dessert table, sharing three recipes below that are easy to whip up and make ahead of time.

No-Bake Pumpkin Caramel Cheesecake

Ingredients

16 ounces cream cheese softened

9-inch pre-made graham pie crust (Ready Crust)

2 cups canned pumpkin

1 cup sugar

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon cloves

1 teaspoon tahin

4 1/2 cups Cool Whip, thawed or whipped cream

1 cup ginger snaps, crumbled

For the spiced caramel sauce

1/4 cup butter

1 cup brown sugar

2 tablespoons white granulated sugar

1 teaspoon pumpkin pie spice

1 cinnamon stick

1/2 cup half-and-half or heavy cream

1 tablespoon vanilla

Pinch of salt

Directions

In a large mixing bowl beat together cream cheese, pumpkin, tahin, sugar, cinnamon, nutmeg and cloves with an electric mixer until combined and there are no cream cheese chunks. Gently fold in the thawed whipped topping. Spoon the cream cheese mixture into the Ready Crust.

Refrigerate 3 hours or until firm.

For the sauce: Add all of the caramel sauce ingredients, except for pumpkin pie spice in a medium sauce pan, and heat over medium-low heat. Let it cook, while constantly whisking it, for about 5-7 minutes. That is until it starts to become thicker. Turn off heat, and whisk in the pumpkin pie spice, whisk until well combined. Store in jar or serve warm.

To serve, cut a slice, drizzle with pumpkin spice caramel and sprinkle with ginger snap cookie crumbs.

Tres Leches Cake

Ingredients

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 cup unsalted butter

1 cup white sugar

5 eggs

1/2 teaspoon vanilla

2 cups whole milk

14-ounce can sweetened condensed milk

12-ounce can evaporated milk

1 1/2 cups heavy whipping cream

1/4 cup sugar

Caramelized pineapple topping1 cup diced pineapple

1/4 cup sugar

1 teaspoon vanilla

3/4 cup water

Directions

Preheat the oven to 350 degrees. Grease and flour a 9-by-13-inch baking pan.

Sift flour and baking powder together; set aside.

Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy. Add eggs and vanilla; beat well. Add flour mixture, about 1/2 cup at a time, mixing until well blended. Pour batter into the prepared pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Pierce cake all over with a toothpick; let cool to room temperature.

Mix whole milk, condensed milk, and evaporated milk together in a bowl; pour over the top of the cooled cake and allow to soak in (better overnight).

Whip cream, remaining 1/4 cup of sugar, and 1 teaspoon vanilla in a chilled glass or metal bowl with an electric mixer until thick. Spread over the top of the filling. Keep cake refrigerated until serving.

To serve, slice a portion of the tres leches cake and serve with caramelized pineapple on top (directions below).

For the caramelized pineapple: Place all ingredients in a saucepan at medium-high heat, bring to a boil and reduce the heat to medium-low. Simmer until the pineapple is translucent and created a syrup consistency. Set aside until ready to use.

Chocolate hazelnut cookies

Ingredients

1 cup, plus 2 tablespoons all-purpose flour

1/3 cup cocoa powder

1/2 teaspoon baking soda

1/2 teaspoon instant espresso powder1/4 teaspoon salt

1/2 cup, plus 1 tablespoon salted butter, softened

1/2 cup packed dark brown sugar

1/3 cup granulated sugar

1 large egg at room temperature

2 teaspoons pure vanilla extract

3/4 cup dark chocolate, chopped

3/4 cup milk chocolate, chopped

1/2 cup roasted hazelnuts, chopped

Directions

Sift flour, cocoa, baking soda, espresso powder and salt in a medium bowl and whisk to blend evenly.

Combine butter with both sugars in the bowl of a stand mixer fitted with the paddle attachment or use a hand mixer and beat on medium speed for 2 minutes until slightly fluffy. Stop to scrape down the sides of the bowl a few times during mixing. Beat in egg and vanilla until well combined. Add dry ingredients and mix on low until it just begins to incorporate then fold in the chocolate chunks until the dough is evenly combined. Turn the dough onto a piece of plastic wrap and wrap well. Refrigerate for at least 2 hours or overnight.

Preheat oven to 350 F. Line 2 large baking sheets with parchment paper. Let dough sit at room temperature for a few minutes to soften slightly so it is easier to scoop.

Scoop up about 2 tablespoons of dough and roll into smooth balls. Place onto prepared baking sheets spacing them 2 inches apart and flatten slightly. Place a few extra chocolate chunks and hazelnuts on top of each dough ball if desired. Bake for 9 to 11 minutes until the bottoms are evenly browned and the tops are cracked but they are still soft in the middle. Transfer baking sheet to a rack and let cookies cool on trays for 3 minutes before transferring individually to the rack and serve.

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12 Recipes Featured on The Kelly Clarkson Show That Look Downright Delicious - NBC Insider

Kelly Clarkson always knows how to make viewers have a fun time on The Kelly Clarkson Show. The Emmy-winning talk show has everything: celebrity interviews, jaw-dropping Kellyoke performances, and cooking tutorials with some of the top chefs in the food industry. What's not to love?

But the Grammy-winning Artist and Season 23 Coach of The Voice will be the first to admit that while she can effortlessly belt any note known to man, she often needs help in the kitchen. Clarkson's kitchen is always chaotic, which is the perfect venue for hilarity when Clarkson and special guests learn how to make tasty recipes. Check out some of the most delicious recipes from The Kelly Clarkson Show that made Clarkson say, "I love this job!"

Tia Mowry's Easy Sheet PanCakes

Start your day deliciously by making these simple sheet pan pancakes from Tia Mowry's cookbook, The Quick Fix Kitchen. Joseph Gordon-Levitt, Hannah Waddingham, and Clarkson had a blast preparing this non-traditional recipe for the classic breakfast favorite. Don't forget the syrup and fun toppings!  

Wolfgang Puck's Butternut Squash Soup

It's not every day that the world-renowned Wolfgang Puck stops by the studio, but when he does, you can bet he's making Clarkson's "favorite soup on planet Earth." Puck guided Lindsey Vonn, Chelsea Handler, and Clarkson on how to make his classic butternut squash soup recipe, complete with a cranberry relish garnish. YUM-MY.

Making Lobster Rolls With Justin Hartley, Kelly and Abby Elliott

Cousins Maine Lobster co-founders Sabin Lomac and Jim Tselikis visited TKCS to show Clarkson, Abby Elliott, and This Is Us's Justin Hartley how to make the perfect "Connecticut" lobster roll with warm melted butter. Hartley went a little off-book for his attempt at the New England staple, but everyone's dish looks tasty anyway. 

Danielle Kartes' Loaded Twice-Baked Potatoes

Kartes showed Clarkson, Kit Hoover, and Justin Cunningham how to make her delicious loaded twice-baked potato recipe and chipotle ranch dipping sauce. Kartes is a frequent guest on The Kelly Clarkson Show, known for her simple and affordable recipes that are perfect for those hectic weekday nights when you don't want all the fuss but still want a delicious meal. These twice-baked potatoes are life-changing!

Gordon Ramsay's Chaotic Shrimp Scampi Recipe 

The Kelly Clarkson Show briefly turned into Hell's Kitchen when Gordon Ramsay visited. Clarkson struggled through her portion of the demonstration and Ramsay was at his wit's end, but the resulting dish was worth the trouble. Even if Clarkson almost tossed all the noodles out of the pot. 

Jamie Oliver’s Easy Crispy Pesto Chicken

Celebrity chef Oliver has created more than a few mouthwatering recipes, many featured in his cookbook, Together: Memorable Meals Made Easy. Hailee Steinfeld and Clarkson got a taste of his crispy pesto chicken recipe during his TKCS appearance, and needless to say, it tasted unforgettable.

Joel McHale's Brown Butter Cowboy Steak

McHale is a hilarious guest and a well-known cook, making him a perfect guest for TKCS.The Crime Scene Kitchen Host taught Clarkson how to make his mouthwatering brown butter cowboy steak recipe with chimichurri sauce, and it was an educational experience. Fun fact: a cowboy steak is the same as a bone-in ribeye, and while cooking, "Don't touch it!"

Danielle Kartes's Simple Sloppy Joes

Nothing compares to a simple yet delicious savory sloppy joe. Great to prepare for diners of all ages, Kartes showed Clarkson and Soledad O’Brien how to make a tasty sloppy joe recipe from her cookbook, Rustic Joyful Food: Generations. Get ready to take your next sloppy joe night to the next level! 

Jessica Seinfeld's Unbelievable Vegan Mac-and-Cheese

This Is Us's Sterling K. Brown and Clarkson got an extra special visit from Seinfeld for a demonstration of how to make her mind-blowing vegan mac-and-cheese recipe from her cookbook, VEGAN, at Times. Like many mac-and-cheese recipes, the secret to success is always in the breadcrumb topping. 

Scott Conant's Lobster Gnudi

Clarkson got a little help in the kitchen from Eric Winter and The Office's Jenna Fischer and Angela Kinsey when Chopped Judge Scott Conant stopped by to teach them how to make lobster in butter sauce with gnudi (pronounced "noo-dee"). If you chuckled at the pronunciation of the Italian dumpling made with ricotta cheese, you're not alone. Clarkson giggled so much that she could barely get through the cooking demo.

Danielle Kartes' Quick & Easy Chicken Salad Al Fresco

Clarkson has a lot of love for Kartes' meals, which means you can trust her recipes will become future staples. If you're looking for a summertime recipe perfect for any picnic, try out Kartes' quick-and-easy chicken salad recipe, which uses any store-bought rotisserie chicken instead of prepared chicken breasts. Kelsey Asbille and Clarkson were big fans of this one!

Joshua Weissman's Honey Butter Fried Chicken Biscuit

Get ready to get your hands a little messy, because Weissman's honey butter fried chicken biscuit recipe is the ultimate reward. Jenna Fischer and Angela Kinsey landed in the Clarkson kitchen again for the YouTube chef's delicious instruction, with Clarkson looking thrilled to taste the entire time. Complete with Weissman's signature honey butter sauce, this chicken biscuit looks like it hits the spot. 

Kelly Clarkson's Delicious Mulled Wine

Perfect for those cold nights in fall and winter, Clarkson recommends making her very own mulled wine recipe. "One of my favorite things about fall comes in a cup," Clarkson explains, providing step-by-step instructions to create your own cup of holiday cheer. What better way to wash down these amazing plates?

To catch more delicious recipes like the ones above, check your local listings for The Kelly Clarkson Show. 

NBC Insider is your all-access pass to some of your favorite NBC shows. Go behind-the-scenes, stay on top of breaking news, hang with the stars, and much more.

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Our Favorite Holiday Recipes: Cranberry Delight - rutherfordsource.com

We are sharing some of our favorite holiday recipes.

Today, we are sharing a cranberry recipe. Forget that canned cranberry and try this one!

When my oldest was in preschool, this dish was brought to the annual Thanksgiving buffet meal at school. Since then, we’ve made it a part of our family gatherings every year.

Even if you don’t like cranberries, you may like this. It’s almost like a dessert and works well with leftover turkey.

Cranberry Delight
from Donna Vissman

Ingredients

2 C Chopped apples (I use Granny Smith)
2 C whole cranberries (fresh)
1 1/4 C of sugar

For Topping
1 1/2 C of plain granola
1/3 C of Flour
1 stick of butter melted
1/2 C of pecans chopped
1/2 C brown sugar
3/4 tsp salt

Instructions

Mix together the first three ingredients and place in 9×9 pan. Mix remaining ingredients to create a topping and place on top of cranberries and apple mixture. Bake for one hour at 325 degrees

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Christmas recipes: How to make Cochinita Pibil - Chicago Sun-Times

We asked Chicago chefs to share their favorite holiday recipes, dishes that reflect their cultural traditions, and to tell us why the recipes mean so much to them. Here is one recipe to make at home during the holiday season or any time of year.

Chef Raul Gutierrez, Executive Chef

Big Bowl, 60 E. Ohio

Dish: Cochinita Pibil

“This recipe has been in my family for generations. My wife Maria and I prepare this for our family gatherings and celebrations. This dish dates back to the pre-Hispanic times of the Mayan civilization.

“It originates in the peninsula of Yucatan. Pibil comes from the Mayan word pib, which means ‘cooking underground’; where the meat cooks slowly until tender. One of the main characteristics of this dish is that it is cooked with achiote (annatto seed); it is derived from a small tree that produces a seed that when it matures it turns orange and is used as a condiment. For this dish in particular, it is mixed with fresh citrus juices and more spices.

“The high acid content of the marinade and slow cooking time tenderizes the meat, allowing otherwise tough pieces of meat to be used. Cochinita Pibil is prepared and used for multiple dishes like tacos, tortas or panuchos. It is always served with a salsa call xnipec. This sauce is made with red onions, habanero pepper, cilantro and sour orange. It is also eaten with side dishes such as yellow corn tortillas, red pickled onions, refried black beans and habanero chilies.” — Chef Raul Gutierrez

Cochinita Pibil

Serving Size: 6-8 people

Big Bowl’s executive chef and Partner Raul Gutierrez plates his Cochinita Pibil with rice and beans.

Anthony Vazquez/Sun-Times

Ingredients:

Adobo Sauce (makes 2 cups):

• 1 tube (3 - 4 oz.) achiote paste (chef recommends El Yucateco Paste Achiote)
• ⅓ cup fresh orange juice
• ⅓ cup white vinegar
• 1 tsp dry Mexican oregano (regular oregano will also suffice)
• 1 tsp ground white pepper
• ½ tsp ground black pepper
• ½ tsp ground cinnamon
• 4 garlic cloves, chopped
• 1 tsp ground ancho chile
• 1 tbsp crushed red pepper
• 2 tbsp Kosher salt
• ½ cup canola oil

For cochinita pibil:

• 5 lbs pork shoulder
• banana leaves, roasted as needed

Directions:

For adobo sauce:

1. Blend all ingredients together until smooth, set aside.

For pork:

1. Cut the pork into 4-inch chunks.

2. Add in 1 cup of the adobo sauce and let marinade for about 24-hours in the refrigerator.

3. Reserve the rest of the adobo sauce

Marinated pork shoulder is swaddled in banana leaves in chef Raul Gutierrez’s recipe for Cochinita Pibil.

Anthony Vazquez/Sun-Times

For cochinita:

1. Preheat the oven to 350 degrees.

2. Using tongs, carefully cook the banana leaves over a low flame on your stove top until soft, a few seconds on each side.

3. Place the banana leaves in a baking pan.

4. Add the marinated pork on top of the banana leaves.

5. Cover the marinated pork with another layer of banana leaves, so it is completely covered by the leaves. If you do not have enough banana leaves, it is OK to just cover with foil.

6. Cover the dish in aluminum foil and place in the oven.

7. Cook at 350 degrees for about 2.5 to 3 hours (depending on how big the chunks of pork are cut).

8. Ensure the meat is nice and tender and use a fork to shred the meat, it should easily come apart.

9. Mix the shredded meat with all of the juices in the pan.

10. Serve alongside rice and beans and enjoy!

Big Bowl’s executive chef/partner Raul Gutierrez fills a banana leaf-lined dish to cook the pork as he prepares Cochinita Pibil.

Anthony Vazquez/Sun-Times

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Holiday dining at home: Chicago chef John Boudouvas' grilled sourdough crostini and smoked potato gnocchi recipes - Chicago Sun-Times

We asked Chicago chefs to share their favorite holiday recipes, dishes that reflect their cultural traditions, and to tell us why the recipes mean so much to them. Here is one recipe to make at home during the holiday season or any time of year.

Chef John Boudouvas

Nonnina, 340 N. Clark St.

Dish: Grilled sourdough crostini with honey-whipped feta, roasted butternut squash, toasted ricotta salata, maple syrup

Dish: Smoked potato gnocchi, ground turkey, roasted Brussels sprouts, charred corn, cherry tomatoes and Parmesan brodo

“It’s interesting coming from a Greek household and background, and being a head chef for Italian restaurants. Greece and Italy are so close. My family likes to spin classic Italian dishes by adding a little Greek flair, like adding honey whipped feta to a grilled sourdough crostini. You get a little taste of childhood with each bite.” — Chef John Boudouvas

Grilled sourdough crostini with honey whipped feta, roasted butternut squash, toasted ricotta salata and maple syrup

Serves: 4-6

Nonnina executive chef John Boudouvas presents his grilled sourdough crostini with honey whipped feta, roasted butternut squash, toasted ricotta salata and maple syrup.

Pat Nabong/Sun-Times

Serves: 4

Ingredients:

• 6 (1-inch) slices sourdough bread
• 8 oz feta cheese
• 4 oz mascarpone cheese
• 3 oz honey
• 3 cups diced butternut squash, cut into ½-inch-thick pieces
• 3 oz ricotta salata cheese
• ¼ cup maple syrup

Directions:

1. Preheat oven to 350 degrees

2. Lightly brush bread with oil and grill. You want a nice char but not burnt.

3. In a stand mixer fitted with a whip attachment, add feta, mascarpone, honey until well-combined.

4. In a large bowl, season the cut butternut squash with salt and pepper, sage and a drizzle of olive oil. 

5. Place butternut squash on a baking sheet and place in the oven until it’s soft but still has a little bit of a bite. 

6. In a hot, non-stick skillet with a touch of oil, toast the ricotta salata cheese until lightly brown on all sides and allow to cool on a towel-lined plate, and crumble with a fork or your fingertips.

To assemble:

Place a few spoonfuls of the feta cheese mixture on the grilled bread, top with roasted butternut squash, then with the toasted ricotta salata and drizzle with the maple syrup.

Smoked potato gnocchi with ground turkey, roasted Brussels sprouts, charred corn, cherry tomatoes and Parmesan brodo

Smoked potato gnocchi in Parmesan brodo is plated by executive chef John Boudouvas.

Pat Nabong/Sun-Times

Ingredients:

• 3 lbs russet potatoes
• 2 ½ pounds all-purpose flour
• 2 eggs
• salt 
• 5 lbs ground turkey
• 3 lbs Brussels sprouts, quartered
• 3 ears corn 
• 2 pints cherry tomatoes
• 24 oz Parmesan broth
• 4 tbsp butter
• ½ cup grated Parmesan cheese

Directions:

1. In a pot of salted water boil the unpeeled potatoes until they are cooked through. 

2. While the potatoes are still warm, peel and place the potatoes in a smoker (I prefer to use apple and cherry wood chips) and smoke for 15 minutes. 

3. Run the potatoes through a food mill and place in a mound with the flour and the eggs in the middle (on table or counter work surface).  

4. Slowly mix the eggs with the flour and potato mixture, until all the flour is incorporated, and a dough is formed, making sure the dough is dry and pulls away from the table. 

5. Roll out the dough into 3/4 inch dowels and cut into 1/2 inch pieces. 

6. In a pot of salted water, blanch the gnocchi until they float to the top. Place on an oiled tray and allow to cool. 

7. In a preheated oven, roast the Brussels sprouts until browned and cooked through.

8. On a hot grill, cook the ears of corn until a nice char forms.

9. Toss the cherry tomatoes in a bowl with a little oil and roast in the oven until the skins start to blister. 

To assemble:

1. In a hot skillet, cook the ground turkey, add the Brussels sprouts, charred corn, cherry tomatoes and the parmesan broth and bring to a simmering ragu. 

2. Add gnocchi to the ragu in skillet, add butter and Parmesan cheese and season to taste. Serve in a bowl and enjoy. 

Nonnina resetaurant is located at 340 N. Clark St.

Pat Nabong/Sun-Times

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Recipes: 4 Reasons Why Your Operation Needs Them | By Patrick McClary - Hospitality Net

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Recipes: 4 Reasons Why Your Operation Needs Them | By Patrick McClary  Hospitality Net

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14 Friendsgiving Recipes You Can Make in 30 Minutes or Less - Rockdale Newton Citizen

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14 Friendsgiving Recipes You Can Make in 30 Minutes or Less  Rockdale Newton Citizen

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Hygge recipes to braise, bake and slow cook for a cozy night at home - ABC News

Family recipes, simple slow cooked meals or deliciously saucy pots of pasta are all wonderfully comforting during fall and winter when the season calls for cozy kitchen vibes.

Hygge, the Danish and Norwegian term used to describe that feeling of coziness, comfort and contentment, can go beyond bundling up in big fluffy blankets and apply to appetizing beverages, braises and baked goods.

Check out our round up of hygge recipes below to try in your home all cozy season long.

Crockpot Pumpkin Spice Lattes

Pumpkin spice latte from chef Maria Provenzano.

Leslie Grow

Ingredients

3 cups half-and-half

3 cups whole milk

6 cups strong coffee

1 1/2 cups pumpkin puree

2 tablespoons vanilla extract

1 cup sweetened condensed milk

1/2 cup maple syrup

2 teaspoons pumpkin pie spice

Cinnamon stick, optional (for more a spice flavor)

Directions

Whisk all ingredients together in a Crockpot and cook on high for 1-2 hours.

This can be kept warm in the Crockpot for a party. This recipe can also be cut in half.

For a thicker, creamier drink, use 6 cups half-and-half, but no milk. For a lighter drink, use all milk, no half-and-half.

Flavors can be adjusted as necessary; use more coffee for a stronger drink; add more syrup for a sweeter drink, etc.

Recipe reprinted courtesy of Maria Provenzano.

Instant Pot Lasagna Soup Recipe

Instant Pot lasagna soup.

Rosalynn Daniels

Food personality, restaurant partner and recipe creator Rosalynn Daniels shared her recipe for slow cooker soup, with a stove top option too, which she said is "guaranteed to be a family favorite."

Total time: 20 minutes

Yield: 4-6 Servings

Ingredients

1/2 tablespoon olive oil

1 pound ground Italian sausage

1 white onion, diced

1 teaspoon dried oregano

1/2 teaspoon dried rosemary

1 teaspoon dried thyme

1 teaspoon salt

2 teaspoon sugar

1/2 teaspoon white pepper

1 teaspoon Worcestershire sauce

2 garlic cloves, minced

8 ounces tomato paste

24 1/2 ounces tomato sauce

6 cups broth of choice (I use chicken broth, usually)

2 cups lasagna noodles, loosely broken

Directions

Place your pressure cooker or Instant Pot on sauté mode. Toss the Italian sausage, diced onion, Italian seasoning, salt, sugar, white pepper and Worcestershire in the sauce.

Stir until most of your meat is brown. Stir in the minced garlic. Turn off the heat.

Add your tomato paste, sauce and broth into the pot, and stir until completely combined.

Break your lasagna noodles to your desired sizes and add into the pot. Stir until your noodles are fully submerged.

Press the pressure cook option on your Instant Pot and set the timer to 3 minutes. Lock on your instant pot hood and turn your vent to close.

Once your timer goes off, safely open the vent and let the pressure release. Once the pressure is released, carefully open your Instant Pot.

Serve your lasagna soup immediately and top with a shredded mozzarella cheese, a dollop of ricotta and fresh parsley.

Stove Top Directions

In a large pot or dutch oven, sauté your diced onion until it begins to get tender.

Add your Italian sausage to the pot, along with your Italian seasoning, salt, sugar, white pepper and Worcestershire sauce.

Once your sausage starts to brown, stir in your tomato paste until completely combined with your sausage. Pour in your tomato sauce and broth and stir until completely combined. Bring to a simmer.

Add your broken pieces of lasagna noodles to the pot and continue to simmer until noodles are tender. This will take about 10-15 minutes.

Serve your lasagna soup immediately and top with a shredded mozzarella cheese, a dollop of ricotta or mascarpone and fresh parsley.

Recipe reprinted with the permission of Rosalynn Daniels.

Half Baked Harvest Creamy Brown Butter Mushroom Chicken

Creamy brown butter and mushroom chicken over pasta.

Half Baked Harvest

Half Baked Harvest creator Tieghan Gerard first shared this recipe in partnership with Breckenridge Brewery to make cooking at home just as special as dining out.

The beloved Colorado-based home cook turned food blogger and cookbook author developed a depth of winter flavor using ingredients like vanilla porter, mushrooms, shallot and thyme.

Total time: 30 minutes Servings: 4

Ingredients4 chicken cutlets or 2 boneless chicken breasts, sliced in half horizontallykosher salt and black pepper1/3 cup all-purpose flour1 teaspoon garlic powder3 tablespoons extra virgin olive oil4 tablespoons salted butter3 cups shiitake or cremini mushrooms, sliced2 shallots, chopped3 cloves garlic, chopped or grated2 tablespoons fresh thyme leaves (or 2 teaspoons dried thyme)1 cup low-sodium chicken broth3/4 cup Breckenridge Brewery Vanilla Porter3/4 cup heavy cream1 pinch crushed red pepper flakes1 pound fettuccine pasta

DirectionsSeason the chicken with salt and pepper. Place the flour and garlic powder in a shallow bowl and dredge the chicken through the flour mix, pressing to adhere.Heat 2 tablespoons olive oil in a large skillet set over medium-high heat. When the oil shimmers, add the chicken and sear on both sides until golden, about 3-5 minutes per side. Add 1 tablespoon butter and allow the butter to brown around the chicken,about 2 minutes. Remove the chicken from the skillet.Add 2 tablespoons olive oil and the mushrooms to the skillet. Cook undisturbed for 5 minutes or until golden. Add 3 tablespoons butter, the shallots, garlic, thyme, and a pinch each of salt, pepper, and red pepper flakes. Cook 4-5 minutes, until fragrant. Spoon half the mushrooms out of the skillet and onto the plate with the chicken.Pour in the beer and broth. Cook 10-15 minutes until reduced slightly, then pour in the cream. Add the chicken to the skillet and simmer for 5-10 minutes or until warmed through and thickened slightly. Spoon the reserved mushrooms over thechicken.Cook the pasta according to package directions. Serve the chicken and sauce over bowls of pasta. Top with fresh thyme or parsley.

Melissa Clark's Creamy Macaroni and Cheese

Melissa Clark's macaroni and cheese from her cookbook "Dinner in French."

Christopher Testani

Time: 30 minutesYield: 4 servings

Why make macaroni and cheese in an electric pressure cooker when it's so easy to do on the stove? You're not necessarily going to save any time with this method, but cooking it all in one pot does make things more convenient. Plus, the cream cheese in the sauce makes this version particularly rich and creamy.

Ingredients2 tablespoons unsalted butter, softened2 cups whole milk, plus more as needed1/4 cup heavy cream6 ounces cream cheese, softened1 garlic clove (optional)1 teaspoon dry mustard powder3/4 teaspoon kosher salt1/4 teaspoon freshly ground black pepper1/8 teaspoon cayenne pepperPinch of grated nutmeg8 ounces macaroni pasta8 ounces grated sharp or extra-sharp cheddar cheese

DirectionsBrush 1 tablespoon of the butter over the bottom of the pressure cooker.In a blender, blend the milk, cream, cream cheese, remaining 1 tablespoon butter, garlic, dry mustard, salt, pepper, cayenne and nutmeg.Add the cream cheese mixture and the macaroni to the pressure cooker and stir to combine. Cover and cook on high pressure for 6 minutes.Release the pressure manually. Stir the noodles, and if they look dry, stir in more milk to taste. If the noodles are too al dente to your liking, stir in the cheddar, then cover and let the pot sit for 5 to 10 minutes; the noodles will cook a little more just sitting in the pot. Otherwise, stir in the cheese and serve immediately.

Reprinted from Dinner in French. Copyright © 2020 by Melissa Clark. Photographs copyright © 2020 by Laura Edwards. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.

Instant Pot or Slow Cooker White Bean Pumpkin Chili

Rena Awada, a mother of five and founder of Healthy Fitness Meals, shared her savory seasonal recipe that can be prepared on the stove, in an Instant Pot or with a slow cooker.

Healthy white bean and pumpkin chili.

Healthyfitnessmeals

Ingredients2 tablespoons avocado oil1 onion finely chopped2 stalks celery finely chopped3 garlic cloves finely chopped3 small carrots finely chopped1 1/2 tablespoon smoked paprika1/2 tablespoon red chili paste or 1 tablespoon of chili powder1 1/2 pounds ground chicken, turkey, or beef (We like to use lean ground turkey)2 tablespoons fresh thyme or 1 tablespoon dried15 ounces unsweetened pumpkin purée1/4 cup peanut butter30 ounces cannellini beans two cans, drained2 1/2 cups low-sodium chicken or vegetable brothSalt and pepper to tasteOptional toppings: fresh thyme, chopped avocado, green onions, shredded cheeseOptional seasoning: 1 tbsp of (cumin powder, onion powder, and garlic powder)

Directions

Ingredients to make pumpkin white bean chili in a pot.

Healthyfitnessmeals

Finely chop the onion, carrots, celery and garlic cloves.

StovetopHeat oil in a Dutch oven over medium-high heat. Add onion and sauté until translucent. Stir in the garlic and sauté for 2 minutes more until fragrant.Next, add in the carrots and celery, stirring occasionally until slightly softened.Add in the ground meat, smoked paprika, red chili paste, black pepper and salt. Continue cooking until meat is no longer pink, about 6-8 minutes.Next stir in the fresh thyme, pumpkin puree, peanut butter, beans and vegetable broth. Give it a good stir.Cover and reduce the heat to low. Simmer for about 30 minutes. Taste and adjust the salt and pepper according to your taste.Transfer the mixture to a serving bowl. Top with your favorite topping and serve immediately.

Crockpot or slow cookerHeat oil in a large skillet over medium-high heat. Add onion and garlic, sauté until garlic is fragrant.Stir in the chopped veggies, meat, and spices, cook until veggies are soft and meat is browned.Transfer the browned meat mixture into the slow cooker. Add beans and fresh thyme. Pour in the pumpkin purée, peanut butter, and broth. Stir well.Cover with lid and cook on low for 8 hours or on high for 4 hours.Add your favorite topping on top and serve immediately.

Instant PotSet the pressure cooker to sauté mode. Heat oil and sauté onion and garlic until slightly golden brown.Add in the chopped veggies, meat and spices. Mix well, breaking the meat apart with a wooden spoon until it is in small crumbles. Cook until browned, about 7-8 minutes.Add in the remaining ingredients. Cover and pressure cook for 10 minutes.Once finished cooking, allow the cooker to release pressure naturally, about 15 minutes.Unlock the lid and transfer to a large serving bowl. Top with desired favorite topping and serve warm.

Recipe reprinted courtesy of Rena Awada from Healthy Fitness Meals.

Dutch Oven Braised Chicken in Vermouth

Rebekah Peppler's Coq au Vermouth.

Joann Pai

France-based food writer, columnist and cookbook author Rebekah Peppler shared this delicious update to the classic one-pot chicken dish that uses the ultimate cooking vessel.

Peppler suggests using bone-in dark meat chicken to make the dish even richer and thicker and to serve it with plenty of crusty bread to dip in the aromatic sauce perfumed with vermouth.

Ingredients3 pounds chicken legs and thighsFine sea saltGround white pepper4 ounces lardons or bacon, cut crosswise into 1/4-inch strips1 medium yellow onion, quartered and thinly sliced4 medium carrots, cut into 1 to 1 1/2-inch diagonal slices4 garlic cloves, finely chopped8 ounces cremini mushrooms, quartered2 fresh thyme sprigs1 1/2 cups dry vermouth2 tablespoons unsalted European butter1 to 2 tablespoons fresh lemon juice

InstructionsSeason the chicken with salt and white pepper.In a large Dutch oven or pot over medium heat, add the lardons and cook, stirring occasionally, until very well browned and crisp, 5 to 7 minutes. Use a slotted spoon to transfer the lardons to a plate. Add the chicken pieces in a single layer to the pot, working in batches as needed, and cook until well-browned on both sides, about 5 minutes on each side. Transfer to the platter with the lardons.Add the onion and carrots to the pot and cook, stirring occasionally, until golden brown and the carrots start to soften, about 10 minutes. Stir in the garlic, mushrooms and thyme sprigs; season with salt. Cook for 5 minutes, then pour in the vermouth and increase the heat to medium-high. Return the chicken and lardons as well as any juices on the plate to the pot, nestling them into the vegetable mixture. Bring to a simmer, then lower the heat to maintain a gentle simmer. Cover the pot and cook, basting occasionally, until the chicken is very tender and cooked through, about 30 minutes.Remove the lid, transfer the chicken to a platter, and increase the heat to medium-high. Cook until the sauce thickens slightly, about 5 minutes, then stir in the butter and lemon juice. Once the butter is melted, return the chicken to the pot for a few minutes to rewarm. Season with salt and white pepper as needed. Serve warm.

Recipe reprinted courtesy of Le Creuset from Peppler's "À Table: Recipes for Cooking and Eating the French Way."

Slow Cooker Buffalo Chicken Stuffed Sweet Potatoes

Slow cooker buffalo chicken stuffed sweet potatoes.

Jess Larson of Plays Well with Butter

This tangy, spicy slow cooked chicken is perfect to stuff baked sweet potatoes, but check out The Real Food Dietitians' tips for freezing and reheating and other uses for the buffalo braised poultry on their blog here.

Ingredients2 pounds boneless chicken breast or thighs (recommend 1 pound of each)1 cup hot pepper sauce (such as Whole30 diet-compatible Frank's Red Hot or Sriracha, which is not Whole30-compatible)1/3 cup ghee, coconut oil or butter (butter, not Whole30-compatible)3 tablespoons coconut aminos1 1/2 teaspoons garlic powder1/2 teaspoon cayenne (optional, adds more heat)8 small baked sweet potatoes (about 7 ounces each, raw)Ranch dressing (homemade or store bought)

DirectionsPlace chicken in a slow cooker set on low.In a small saucepan on medium-high heat, combine the hot sauce, ghee, coconut aminos, garlic powder and optional cayenne. Stir together and heat until ghee is melted.Pour the sauce into the slow cooker. Cook for 4 to 6 hours on low or until chicken is tender.Remove chicken from slow cooker and shred with two forks. Return shredded chicken to slow cooker and toss with sauce.Turn slow cooker to warm (or remain on low) until ready to serve.Serve chicken in baked sweet potatoes and drizzle with buffalo sauce and ranch, if desired.

Instant Pot directionsPlace chicken in a single layer in your Instant Pot.In a small saucepan on medium-high heat, combine the hot sauce, ghee, coconut aminos, garlic powder, and optional cayenne. Stir together and heat until ghee is melted. Alternatively, use a pre-made buffalo sauce.Pour sauce into the Instant Pot, covering the chicken.Lock the lid into place and make sure the valve is set to seal.Set the Instant Pot for 15 minutes on high pressure.When the time is up, naturally release for 10 minutes before unlocking the lid and shredding.

Pumpkin Pie Mug Cake

Microwave pumpkin "pie" from chef Jamika Pessoa.

Jamika Pessoa

Jamika Pessoa shared this simple recipe that tastes like pumpkin pie and can use pumpkin or sweet potato puree.

Serves: 1

Ingredients2-3 tablespoons crushed cookies (graham crackers, gingersnaps, biscuit cookies)1/3 cup pumpkin puree1 egg2 tablespoons brown sugar1 tablespoon half and half1 teaspoon pumpkin pie spice1 teaspoon vanillaPinch of salt

DirectionsPlace crushed cookies in the bottom of a microwavable mug.In a bowl, mix remaining ingredients until smooth. Spoon pie mixture into mug. Microwave for 1 1/2 to 2 1/2 minutes, checking every 30 seconds. Carefully remove from the microwave and allow pie to slightly cool as it sets. Serve with whipped cream on top and enjoy.

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