Recipes

Family meals that deliver flavor and nutrition

Chopped chicken taco salad
As kids and parents return to busy schedules full of sports, homework and weeknight activities, building a plan for nutritious and easy meals can be challenging. Piecing together a menu that fuels active minds without spending hours in the kitchen is a common goal for many families.
For a customizable kid-pleaser, turn to chopped chicken taco salad and garnish with your family’s favorite toppings. This recipe requires minimal prep and calls for on-hand ingredients like dairy food favorites that provide nutrients people of all ages need to grow and maintain strong bodies and minds.
Visit milkmeansmore.org to find more recipes perfect for bringing loved ones together.


Chopped Chicken Taco Salad
Recipe courtesy of Megan Gundy of “What Megan’s Making” on behalf of Milk Means More
Prep time: 15 minutes
Cook time: 15 minutes
Servings: 4

Dressing:
1 cup plain Greek yogurt
1/3 cup buttermilk, plus additional (optional)
1 tablespoon fresh-squeezed lime juice, plus additional (optional)
3 tablespoons chopped cilantro
2 tablespoons taco seasoning

Salad: 
2 pounds boneless, skinless chicken breasts
2 tablespoons taco seasoning
2 tablespoons olive oil
1 head leaf lettuce, chopped
1 avocado, chopped into bite-sized pieces
1 cup black beans, drained and rinsed
1 cup corn
1 pint grape or cherry tomatoes, chopped
1 cup shredded cheese (Monterey Jack or Mexican)
tortilla strips or crushed tortilla chips, for topping

To make dressing: In small bowl, stir yogurt, buttermilk, lime juice, cilantro and taco seasoning until combined. Taste and adjust lime juice and cilantro as needed. If dressing is too thick, add buttermilk 1 teaspoon at a time until desired consistency is reached. Refrigerate until ready to serve.
To make salad: Season chicken on both sides with taco seasoning. Heat large skillet over medium-high heat and add olive oil. Add chicken to pan and cook on both sides until outside is golden brown and chicken is cooked through. Remove to cutting board and slice into strips.
On large platter, heap chopped lettuce. Sprinkle chicken over top. Add avocado, beans, corn, tomatoes and shredded cheese. Drizzle dressing on top and sprinkle with tortilla strips or crushed tortilla chips. 

Maytag’s four-cheese mac with fig-balsamic drizzle

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By Jolene Goodman

I share a delicious recipe from my friend Cyd Koehn this month. She is one of the best caterers in central Iowa. If you have not had the pleasure to enjoy a tasty spread from Cyd, you are in for a treat as I share her recipe for Maytag’s four-cheese mac with fig-balsamic drizzle. This recipe will bring gourmet mac and cheese right to your kitchen, satisfying your family’s tastebuds with a dish they will be asking for again. Let me know what you think!


Maytag’s four-cheese mac with fig-balsamic drizzle

By Cyd Koehn
Cyd’s Catering
515-208-2091
www.cateringbycyd.com

Makes 6 servings.

For the macaroni and sauce:
1/2 pound dried elbow macaroni
1/4 cup unsalted butter
3 tablespoons flour
Salt and freshly ground black pepper to taste
4 cups heavy cream
2 cups grated Maytag White Cheddar Cheese (8 ounces), divided
2 cups cubed Havarti cheese (8 ounces)
1/4 cup Maytag Blue Cheese (1 ounce)

For the panko topping:
1/2 cup panko bread crumbs
1 tablespoon unsalted butter, melted
1/4 teaspoon freshly ground black pepper
For the Fig-Balsamic Drizzle
2 tablespoons fig jam
2 tablespoons balsamic vinegar reduction

Instructions
1. Preheat oven to 350°F. Butter a 9 x 9 baking dish. Cook pasta in boiling salted water just until al dente (do not overcook). Drain and set aside.

2. Meanwhile, for the sauce, in a heavy 3-quart saucepan melt the 1/4 cup butter over medium heat. Whisk in the flour and salt and pepper to taste. Cook and stir until a smooth paste forms, about 30 seconds (do not allow this mixture to brown). Slowly pour in the cream while stirring. Cook and stir until the mixture thickens and bubbles. Add 1 1/2 cups of the Maytag White Cheddar, the Havarti, and the Maytag Blue. Cook and stir until the cheese is melted and the sauce is smooth. Add the cheese sauce to the cooked pasta; stir to coat evenly. Transfer the mixture to the prepared dish. Top with remaining 1/2 cup of Maytag White Cheddar.

3. For the panko topping, in a small bowl, combine the panko crumbs, melted butter, and the 1/4 teaspoon black pepper. Sprinkle panko topping evenly over macaroni mixture. Bake about 20 minutes or until the mac-and-cheese is bubbling and the crumbs are golden.

4. For the Fig-Balsamic Drizzle, whisk together the fig jam and balsamic vinegar reduction. To serve, divide macaroni and cheese among six shallow bowls. Spoon a little Fig-Balsamic Drizzle over each serving.

Note: To reheat the prepared casserole, cover with foil and bake in a preheated 350°oven about 25 minutes or until heated through (165°F). If the macaroni noodles are dry, to add more moisture, use milk or cream.

The perfect summertime pie

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Summer is the time to relax, refresh and indulge in sweet and heavenly treats. While you’re lounging poolside and watching the kids play, enjoy a cool, creamy and absolutely divine dessert that’s perfect on a hot day.
This luscious coconut key lime cream pie has a smooth texture with toasted shredded coconut on top. It’s sweet, but not too sweet, and will leave your taste buds wanting more as soon as you take your first bite.
Fresh out of the refrigerator, it’s ideal for everyone to share on those days when it’s just too warm outside to not have a chilled snack.
Topped with lime zest and maraschino cherries, visually, this pie is a winner with fun pops of color that will leave your mouth watering.
It’s the perfect pie to enjoy whether you’re outside enjoying some sunshine or inside, taking a break from the summer fun. After being chilled, all of the flavors combine to leave you with a delicious, one of a kind treat.
Find more summer recipes at Culinary.net.
If you made this recipe at home, use #MyCulinaryConnection on your favorite social network to share your work.

Coconut key lime cream pie
Servings: 6-8

1 package (11 ounces) vanilla wafers
1/3 cup butter, melted
2 cups heavy whipping cream
1/4 cup confectioners’ sugar
1/2 cup key lime juice, divided
1 package (8 ounces) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
1 teaspoon coconut extract
1 cup shredded coconut
1/4 cup toasted shredded coconut
lime zest
maraschino cherries

Directions
In blender, pulse vanilla wafers into crumbs. Add melted butter and pulse until combined. Press crumbs into bottom and up sides of greased 9 1/2-inch deep-dish pie plate. Refrigerate 30 minutes.
In large bowl, beat whipping cream until it thickens. Add confectioners’ sugar and 1 tablespoon lime juice; beat until stiff peaks form. Remove 1 cup; set aside.
In separate large bowl, beat cream cheese until smooth. Add sweetened condensed milk and coconut extract; beat until blended. Add remaining lime juice and shredded coconut; stir until combined. Add reserved whipped cream. Stir until combined. Pour into crust.
Refrigerate 4 hours.
Before serving, garnish with toasted coconut, lime zest and maraschino cherries.

A cobbler full of summer flavors

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This summer, get a little wild in the kitchen and make something different. It’s alright to mix up the seasonal menu now and again by creating dishes out of the ordinary as a change up from the usual warm-weather favorites.
It’s true for many fruits that the summer months are their ideal season. However, eating fruit plain can be boring and bland on a hot day.
This summer, when heading to an event like a family reunion, picnic or just a day at home, try making this Oh-So-Berry Cobbler.
It’s served warm and is a perfect sweet treat when berries are at their freshest. Full of summer goodness, it’s a treat for everyone to enjoy with strawberries, blackberries, blueberries and a splash of lemon juice served with ice cream.
Next time you’re thinking about grabbing a fruit tray from the supermarket for an upcoming gathering, think again. This cobbler is the perfect addition to any party menu or special occasion.
Find more summer recipes at Culinary.net.
If you made this recipe at home, use #MyCulinaryConnection on your favorite social network to share your work.

Oh-So-Berry Cobbler
Servings: 8

2 cups strawberries, sliced
2 cups blackberries
2 cups blueberries
2 tablespoons lemon juice
3 tablespoons cornstarch
2 cups flour
1 teaspoon baking powder
1 teaspoon salt
1 cup butter, softened
1 ½ cups brown sugar
2 teaspoons vanilla extract
nonstick cooking spray
ice cream

Directions
Heat oven to 350 degrees F.
In large bowl, mix strawberries, blackberries and blueberries then add lemon juice and cornstarch; mix to combine. Refrigerate 20 minutes.
In medium bowl, whisk flour, baking powder and salt. Set aside.
In bowl of stand mixer, beat butter, brown sugar and vanilla extract on medium speed until blended. Gradually add flour mixture until crumbles form.
Spray 9-by-13-inch baking dish with nonstick cooking spray.
Pour berries into bottom of dish. Top berries with crumbles.
Bake 30-40 minutes, or until lightly browned.
Serve with ice cream.

Chicken Gyro Bowls

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Adding delicious, new flavors to your homecooked meals this spring may be easier than you think. A secret ingredient like cooking wine is a simple way to add a boost of flavor to all kinds of recipes.
During the spring months, few people would prefer cooking in the kitchen for hours rather than enjoying the outdoors. Make spending time with family and friends even more special by sharing a quick, delicious, spring-inspired meal together. Time-saving dishes at home begin with an option like Holland House® Cooking Wines that add an extra boost of flavor to recipes like Chicken Gyro Bowls. Perfect for a weeknight meal, the recipe combines pantry staples and enticing seasonings for an easy-to-make dish using a slow cooker.
Featuring savory chicken gyro meat atop a scoopful of rice, crisp and vibrant veggies, and garnished with crumbly feta and tangy tzatziki sauce, the bowls are bursting with flavor and perfect for the season.
Find more recipes to bring mouthwatering flavor to your springtime table at HollandHouseFlavors.com and crock-pot.com/slow-cookers.


Chicken Gyro Bowls
Recipe courtesy of Jillian of Food, Folks and Fun
Prep time: 20 minutes
Cook time: 4-6 hours
Servings: 6

Chicken Gyro Meat:
¼ cup Holland House Sherry Cooking Wine
¾ cup chicken broth
2 tablespoons lemon juice
1 ½ tablespoons dried oregano
1 teaspoon salt
½ teaspoon pepper
1 medium yellow onion, roughly chopped
2 pounds boneless, skinless chicken breasts, thawed
4 large garlic cloves, minced

Gyro Bowls:
2 cups long-grain rice
1 medium cucumber, seeded and sliced
1 large tomato, chopped
1 cup shredded iceberg lettuce
½ cup crumbled feta cheese
1 ½ cups tzatziki sauce
black pepper, to taste
4 pitas, warmed and cut into wedges

To make chicken gyro meat
In small bowl or liquid measuring cup, whisk cooking wine, chicken broth and lemon juice; set aside.
In separate small bowl, combine dried oregano, salt and pepper; set aside.
Add chopped onion to bottom of slow cooker and lay chicken breasts on top of onions.
Pour cooking wine mixture over onions and chicken.
Sprinkle half of oregano mixture over top of chicken. Flip chicken over and sprinkle remaining oregano mixture over chicken.
Evenly distribute minced garlic over chicken.
Cover slow cooker with lid and cook on high 4-6 hours or low 6-8 hours.
Shred cooked chicken then use wooden spoon to mix shredded chicken, onions and remaining liquid together. Turn off slow cooker and let mixture sit, with lid on, while preparing rice.

To make gyro bowls
Cook rice according to package instructions.
Place rice in bowls and top with chicken gyro mixture, cucumber, tomato, lettuce, feta, tzatziki sauce and black pepper, to taste. Serve with pita wedges. 

Vegetarian Stuffed Peppers

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While there are many ways to enhance the taste and texture of your family’s favorite dishes, perhaps one of the simplest and most impactful is the addition of cheese. From fish and seafood to veggie-inspired recipes, the dairy delight provides a versatile, flavorful ingredient.
One wholesome option is cheese made with 100 percent sustainably sourced milk from dairy farm families, which helps bring out the full flavor of many dishes. Use queso fresco to elevate the flavor of dishes like chilaquiles, or turn to other varieties like Oaxaca for a capirotada or asadero for quiche.
If a vegetarian-friendly meal suits your style, cheese can also enhance plant-forward dishes like vegetarian stuffed peppers. These red bell peppers are cooked and seeded before being stuffed with onions, mushrooms, cheese and seasonings. Once they’re baked to an ooey-gooey doneness, they’re served with rice for a filling yet healthful meal.
Visit realcaliforniamilk.com/hispanic-dairy to find more cheesy, delicious recipes.


Vegetarian Stuffed Peppers
Prep time: 25 minutes
Cook time: about 1 hour
Servings: 4

Ingredients
4 red bell peppers
1/2 cup, plus 1 tablespoon, vegetable oil, divided
1 cup white onion (about 1 medium), 1/4-inch diced
4 cups cremini or brown mushrooms (about 1 pound), 1/4-inch diced
1 teaspoon garlic salt
1 teaspoon black pepper
1 cup Real California Oaxaca cheese, shredded
cooked white rice, for serving

Directions
Preheat oven to 400 F.
Rub bell peppers with 1 tablespoon oil then use grill, broiler or gas stovetop burner to cook peppers, turning occasionally, until well charred, 12-15 minutes. Transfer to bowl, cover and set aside until cool enough to handle, about 10 minutes.
In large skillet over medium heat, warm remaining oil. Add onion and cook, stirring occasionally, until starting to brown, 3-5 minutes. Add mushrooms, garlic salt and black pepper; cook, stirring occasionally, until mushrooms are browned and liquid is almost entirely evaporated, 7-10 minutes.
Rub charred skin from bell peppers. Slice off tops and remove seeds. Fill bell peppers with mushroom mixture, top with cheese and arrange in baking dish. Replace bell pepper tops and bake until cheese melts, 8-10 minutes. Serve with cooked rice. 

Spiced Apple Crumble

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(Culinary.net) This scrumptious spiced apple crumble is not only a family favorite but a holiday must-have. It’s the perfect dish to top off that next special meal. Kids and adults love the deliciously sweet apple chunks filling the bottom of the pan along with the crumble topping. Top this killer sweet treat with vanilla ice cream for a sensational, melty, oozing-with-goodness dessert no one can forget.
Nearly everyone loves a satisfying apple, especially when it is baked to perfection, covered with a crumble and topped with creamy, cool vanilla ice cream. Not to mention the splash of lemon added to this mixture brings out a unique tart twist.
Make your next family gathering just a little sweeter for all. Spice things up then cool things down. This dessert does it all in just one bite.
Find more recipes for the every season and holiday fun at Culinary.net.

Spiced apple crumble
Servings: 6-8

Filling
6 medium Honeycrisp apples, peeled and cubed
1 tablespoon white flour
1/2 cup white sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 lemons, juice only

Topping
1 cup quick oats
1 cup white flour
1/2 cup light brown sugar
1/2 cup dark brown sugar
1/2 teaspoon baking powder
1 teaspoon cinnamon powder
1/2 cup unsalted butter, melted
1/8 teaspoon salt
vanilla ice cream (optional)

Directions
Preheat oven to 350 degrees F.
To make filling: In medium bowl, add apples, flour, sugar, cinnamon, cloves and lemon juice. Toss to evenly coat. Spread evenly in 8-by-8-inch baking dish.
To make topping: In medium bowl, add oats, flour, brown sugars, baking powder, cinnamon, melted butter and salt. Fork mixture to create crumbles. Pour crumble topping over apple mixture.
Bake 30-40 minutes or until golden brown. Let stand 10 minutes before serving.
Serve warm with vanilla ice cream.

Simple White Bread

White bread
Hello fellow food lovers!
I’m Carrie, and I invite you to take a peek into my tasty food creations that are inspired by my favorite cooks — all right here from my cozy kitchen! Whether it’s watching dozens of recorded cooking shows into the wee hours of the night or constantly learning from the amazing culinary women in my life, my true passion and self-therapy comes from the tip of my spatula. I hope you enjoy my recipes and can find the confidence to put your own spin and twist on them.
Stay up to date with my food-spiration (see what I did there) and lifestyle! Find me on Instagram @carbearbrown.
Plain and simple, this is a fool-proof bread recipe. My cousin sent me this recipe during the beginning of the pandemic, and it filled my house full of wonderful smells. I’ve made this bread lots of times over the past few months, and it’s very simple. Making bread always sounded technical and complicated, but this one is straight forward — my kind of recipe. Enjoy the smells of carbs in your kitchen! 

Ingredients
6-7 cups white flour
2 ½ teaspoons kosher salt
1 ½ tablespoons yeast
¼ cup white sugar
2 ¾ cup warm water
¼ cup vegetable oil
2 tablespoons melted butter

Instructions
In your mixer bowl, mix yeast with ½ cup of warm water and a small pinch of sugar. Let sit for 10 minutes until mixture is bubbly.
Once bubbly and yeast is activated, mix all ingredients in mixer attached with dough hook on medium speed (only use 2 ¼ cups warm water since you already used ½ cup prior to this step). Once combined, remove sticky dough from mixer and place in a pre-oiled bowl. Cover bowl with dough mixture and let sit for 1 hour or until doubled in size. Bowl should be resting in a warm or room-temperature area.
Divide dough into two loaf pans, cover and let rise for 1 more hour.
Top loaves with 1 tablespoon of melted butter each and bake at 350 degrees for 25-35 minutes. Bread should be a dark golden brown when done.
Let cool and then remove from pan to slice.

Slippery Slimy Smoothie

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Introducing kids to unfamiliar flavors doesn’t have to be a frightful experience. A passion for produce may begin with America’s favorites, like bananas, apples, citrus, celery, carrots and broccoli, but that’s just the beginning.
Whether it’s their angry names and tough exteriors, or simply a fear of the unknown about taste and preparation, dozens more diverse and exotic fruits and vegetables like dragon fruit, horned melon and Brussels sprouts are often the sources of produce paranoia.
One easy way to introduce new flavors is by trying a variation of a familiar fruit or veggie. For example, there are more than 500 edible banana varieties in the world. You might sample a red banana or a Manzano, or even an ice cream banana, with a taste resembling vanilla custard.
These fun and kid-friendly Green Slime Nacho Cups feature plantains, for example, a member of the banana family with a different taste and texture than everyday yellow bananas – more firm and starchy like a potato. Increase your family’s produce intake even further with a Slippery Slimy Smoothie, which calls for green grapes, spinach, banana and pineapple.
Find more recipes and other not-so-scary fun at dole.com/Disney, and follow #Dole and #DoleRecipes.


Prep time:10 minutes
Servings: 2 (8 ounces each)

1/2 cup DOLE® Spinach
1 Dole Banana, peeled and frozen
1/2cup Dole Green Grapes, frozen
1/3 cup cucumber, diced
1/2 cup Dole Pineapple
1/2 cup unsweetened vanilla almond milk
1/2 cup nonfat plain Greek yogurt
5 ice cubes
In blender, blend spinach, banana, grapes, cucumber, pineapple, almond milk, Greek yogurt and ice cubes until smooth.
Pour smoothie into two glasses and serve.

Green Slime Nacho Cups

Green slime nacho cups web 608x408
Introducing kids to unfamiliar flavors doesn’t have to be a frightful experience. A passion for produce may begin with America’s favorites, like bananas, apples, citrus, celery, carrots and broccoli, but that’s just the beginning.
Whether it’s their angry names and tough exteriors, or simply a fear of the unknown about taste and preparation, dozens more diverse and exotic fruits and vegetables like dragon fruit, horned melon and Brussels sprouts are often the sources of produce paranoia.
One easy way to introduce new flavors is by trying a variation of a familiar fruit or veggie. For example, there are more than 500 edible banana varieties in the world. You might sample a red banana or a Manzano, or even an ice cream banana, with a taste resembling vanilla custard.
These fun and kid-friendly Green Slime Nacho Cups feature plantains, for example, a member of the banana family with a different taste and texture than everyday yellow bananas – more firm and starchy like a potato. Increase your family’s produce intake even further with a Slippery Slimy Smoothie, which calls for green grapes, spinach, banana and pineapple.
Find more recipes and other not-so-scary fun at dole.com/Disney, and follow #Dole and #DoleRecipes.

Prep time: 5 minutes
Cook time: 20 minutes
Servings: 4

1 green starting to turn yellow DOLE® Plantain, peeled and thinly sliced on bias
1 1/2 teaspoons canola oil
1/4 teaspoon salt, divided
1 Dole Avocado, halved, pitted and peeled
1 tablespoon lime juice
1 clove garlic, minced
1/2cup thinly shredded Dole Purple Cabbage
Preheat oven to 375 F. Toss plantain slices with canola oil and season with pinch of salt. On parchment paper-lined baking sheet, arrange slices in single layer with no overlapping.
Bake 18-20 minutes, or until crispy and lightly golden. Cool completely and set aside.
Using spoon, scoop flesh of avocado into small bowl and mash, reserving one half avocado shell. Stir mashed avocado with lime juice, garlic and remaining salt. Stir in slaw, reserving some for garnish. Scoop into reserved avocado shell and smooth top with back of spoon. Stick reserved cabbage shreds out of avocado mixture to look like hair.
Serve slime nacho cups with plantain chips.

Samosas

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By Chhaya Jain

Growing up in India, Chhaya Jain of Johnston first learned how to make her family’s traditional Samosa (stuffed triangles) recipe from her grandmother.
“Samosa is a traditional Indian dish which is usually cooked in the north part of India,” Jain says. “The recipe which I like to share is an old traditional recipe I learned from my grandmom. I usually cook samosa in big batches to share.”

Ingredients For outer layer
1 cup of all purpose flour
1/4 cup of oil
1/4 teaspoon of salt

Instructions
Mix well all three ingredients then add water as required to make soft dough. Put it to rest for at least 10 minutes. Meanwhile, prepare the stuffing.

Ingredients For stuffing
2 medium-sized peeled potatoes, boiled and mashed.
1/2 tablespoon of oil
Salt to taste
1/2 teaspoon sugar
1/4 teaspoon of turmeric powder
1/4 teaspoon red chili powder or paprika (optional)
1/4 cup frozen peas
1/4 teaspoon garam masala (optional, don’t use if you prefer less spicy food)
1/4 teaspoon raw mango powder or lemon juice (raw mango powder available in Indian groceries)
A few sticks of cilantro, chopped (optional)

Instructions
Put oil in pan and let it get warm. Add turmeric powder, mashed potato and then add all other ingredients for stuffing. Mix well. Turn off the burner/flame.
Now you have the stuffing and dough ready.
Put oil in pan to deep fry on low medium flame and let it heat. Meanwhile, make the samosas.
Make 8-10 balls out of the dough, roll them into a round shape then cut in half so you have two D-shaped rolled pieces. Pick one and form a cone. Add stuffing and press firmly to close the corners. Repeat this process to get 16-18 samosas ready to fry. Put them in oil to fry. Turn them two to three times until golden in color. Take them out and drain them on a paper towel.
Delicious samosas are ready to serve hot plain or with any dipping or tomato ketchup.

Baked Eggs Puttanesc

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Maintaining a healthy lifestyle includes a variety of commitments, from exercising to eating right. However, serving up healthy meals doesn’t have to be boring.
From earthy and nutty black ripe olives to rich and fruity kalamata olives, Lindsay adds a hearty and flavorful punch to just about any dish, including soups, salads and main courses. Plus, these fruits are cholesterol-free, high in “good fats” and low in carbohydrates and calories, making them an ideal ingredient for keto, Mediterranean and paleo diets.
Whether they help elevate dishes like Taco-Stuffed Spaghetti Squash and Baked Eggs Puttanesca or are simply enjoyed as a snack, olives are a guilt-free food to ensure your healthy mealtime is anything but boring.
For more recipes and information, visit ilovelindsay.com.

Baked Eggs Puttanesca
Prep time: 15 minutes
Cook time: 45 minutes
Servings: 4-6

3 tablespoons olive oil
1/2 yellow onion, chopped
2 cloves garlic, chopped
3 anchovy filets, chopped
1/4 teaspoon crushed red pepper flakes
2 tablespoons tomato paste
1 can (35 ounces) chopped tomatoes
2 tablespoons Lindsay Capers, drained
1/3 cup Lindsay Pitted Kalamata Olives, drained and halved
salt, to taste
pepper, to taste
1 1/2 cups chopped kale
6 eggs

Directions
Heat oven to 400 F.
In non-reactive saucepan over medium-high heat, warm olive oil. Add onion and saute, stirring occasionally, until soft, about 6 minutes.
Add garlic, anchovies and red pepper flakes; cook 1 minute. Stir in tomato paste then add chopped tomatoes with juices, capers and olives.
Bring to boil then reduce heat to low. Simmer, stirring occasionally, 15 minutes. Season with salt and pepper, to taste.
Transfer puttanesca sauce to 9-by-13-by-2-inch baking dish and spread to cover bottom. Stir in kale then, using wooden spoon, make six wells. Crack one egg into each well and season yolks with salt and pepper, to taste.
Transfer to oven and cook until white is set and yellow is cooked to preference, 12-16 minutes. Spoon into bowls and serve.

Lemon Baked Cod

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Hello fellow food lovers!
I’m Carrie, and I invite you to take a peek into my tasty food creations that are inspired by my favorite cooks — all right here from my cozy kitchen. Whether it’s watching dozens of recorded cooking shows into the wee hours of the night or constantly learning from the amazing culinary women in my life, my true passion and self-therapy comes from the tip of my spatula. I hope you enjoy my recipes and can find the confidence to put your own spin and twist on them.
While the holidays can be fun, it’s been time to get back to healthy eating, and that means lots of fish for us. I’ve been experimenting with different seasonings, and this one is a favorite in our home. This must be fresh cod from the meat counter to make it the best possible tasting. Also, keep in mind that this isn’t fried cod, so it won’t be crispy. It will, however, be a healthy meal that can be served with a great side of steamed veggies. Enjoy a lighter dish with this recipe.
Stay up to date with my food-spiration (see what I did there) and lifestyle. Find me on Instagram @carbearbrown.

Serves: 2

Ingredients
1 pound fresh cod
1 cup panko breadcrumbs
¼ teaspoon garlic powder
¼ teaspoon red pepper flakes
¼ teaspoon dried parsley
¼ teaspoon old bay seasoning
2-3 tablespoons olive oil
1 lemon
2 teaspoons dry white wine
1 tablespoon butter

Instructions
Preheat oven to 375 degrees. In a medium-sized shallow dish, combine the panko, garlic powder, red pepper flakes, dried parsley and old bay seasoning. Remove whole fresh cod (1 pound) from fridge and slice into two even pieces. Take two 12-inch by 12-inch pieces of foil and place fish on top of the foil. Drizzle fish on both sides with olive oil and fully dredge in the crumb mixture. Be sure to dredge heavily so all sides of the cod are fully coated with the crumb mixture. Place back onto the two separate pieces of foil. Take the lemon and slice into four circular pieces and place two slices on each fish. Take your 1 tablespoon of butter and put half on the top of each fish. Drizzle with white wine to finish and wrap the fish up into the foil lightly so there is just enough of a place for steam to escape. Place both foil packets onto a small pan and bake for 20 minutes or until fish is fully white and flakes apart easily with a fork (you may have to test this). Remove fish from oven and let set for 10 minutes in foil packet. After 10 minutes, remove from foil and serve immediately with a lemon wedge or tartar sauce.

Rosemary and Lemon Roasted Chicken

Adel feb
Hello fellow food lovers! I’m Carrie, and I invite you to take a peek into my tasty food creations that are inspired by my favorite cooks, all right here from my cozy kitchen. Whether it’s watching dozens of recorded cooking shows into the wee hours of the night or constantly learning from the amazing culinary women in my life, my true passion and self-therapy comes from the tip of my spatula. I hope you enjoy my recipes and can find the confidence to put your own spin and twist on them.
Stay up to date with my food-spiration (see what I did there) and lifestyle! Find me on Instagram! @carbearbrown
Plain and simple, classic and elegant. This roasted chicken is sure to impress your guests, spouse and your taste buds! Enjoy this simple and classic American staple I created after trying out dozens of recipes.

Serves 4 

Ingredients
½ cup olive oil
2 teaspoons ground thyme
1 teaspoon fennel seeds
Heavy pinch of salt and pepper
1 teaspoon dried basil
1 whole lemon
1 whole yellow onion
3 large cloves of fresh garlic
3 tablespoons of fresh rosemary (3-4 large sprigs)
½ stick of butter
4 pounds chicken (Backbone removed and butterflied. The meat counter can help you with this.)

Instructions
Preheat oven to 450 degrees. Place the olive oil, thyme, fennel seeds, salt, pepper and basil into a small bowl. Stir the herb mixture vigorously and set aside.
Take a 12-inch cast iron skillet and coat the sides and bottom with the stick of butter. Take the lemon and yellow onion, cut or slice them into ½-inch slices, and distribute them in the bottom of the skillet. Finely dice the garlic and sprinkle it in the skillet after the lemons and onions. After removing the rosemary from the stem, finely chop 3 tablespoons. Sprinkle 1 tablespoon of the rosemary into the skillet.
Place chicken skin side down over the skillet mixture. Drizzle half of the oil mixture over the chicken and coat with clean hands ensuring all of the chicken gets coated. Flip chicken over (skin side up) and pour the remaining oil mixture over it and coat with hands again. Whole chicken should be evenly coated, then sprinkle the remaining 2 tablespoons of rosemary over the chicken. Using a tablespoon of your stick of butter, cut it into 12 small cubes and dot the chicken evenly with the butter. This will make the skin a nice brown.
Place into preheated oven for 40-45 minutes while turning skillet every 10 minutes to ensure evenly cooked. A meat thermometer inserted into the thickest part of the breast should register 155 to 160 degrees when it is fully cooked.
When done, remove the chicken and cover the skillet with aluminum foil and allow to rest for 10 minutes. Cut the chicken into quarters or eighths, sprinkle with salt, and serve hot with the pan juices. 

Homestead Salad 

Adel jan
Years ago, my sister brought this dish to a family gathering, and it became my favorite side. Knowing this, she has kindly made it for many gatherings since then, and I have even tried my hand at it. Turns out, even a notoriously bad cook such as myself can manage it. My favorite thing about this dish is that it stays good for at least 5-7 days. So, when all the other leftovers have been eaten or need to be thrown away, the homestead salad patiently waits to be rediscovered in the back of the fridge and enjoyed. I’ve never had to throw these leftovers out!
Be sure to make this ahead of time, as it needs to sit for the flavors to mellow and meld. I made it the morning of a meal once, and, after a taste, put it right back in the fridge instead of serving it. Hope you like it as much as I do, and, if you need help eating up the leftovers, I’ll be glad to help!

Ingredients 
1 10-ounce package frozen mixed vegetables (the one with corn, peas, beans, carrots)
1 17-ounce can of red kidney beans, drained and rinsed
1 cup diced celery
½ cup diced onion
½ cup chopped green pepper

Sauce 
¾ cup sugar mixed with 1 tablespoon flour
½ cup vinegar
1 tablespoon mustard

Instructions 
Combine sugar, flour, vinegar and mustard. Cook over medium heat, stirring constantly until clear and thick. (Thickening seems to take forever, and my sister and I confess to giving up before it reaches our definition of “clear and thick.”) Let cool.
Cook frozen vegetables according to package directions. Drain and set aside to cool. Rinse kidney beans and drain well. Combine celery, onion, pepper, cooled mixed vegetables and drained red kidney beans.
Add dressing, mix and refrigerate, stirring occasionally. Best after a day. Keeps well for 5-7 days or longer.