Mushroom Swiss Chard Pasta

Print Save Mushroom Swiss Chard Pasta Recipe Embed Ingredients 4 tablespoons Butter 3 tablespoons Olive Oil 1 large Onion, chopped 3 cloves Garlic, minced 1 bunch Rainbow Swiss Chard, stems sliced and leaves roughly chopped 1 pound Brown Button Mushrooms 12 ounces Tagliatelle, or other long pasta 1/2 cup White Wine 1 cup Chicken Broth, or vegetable broth 1 ounce Grated Parmesan Cheese, plus more for serving 1 tablespoon Fresh Chopped Parsley Cracked Black Pepper, to serve Directions Make browned butter: Add the butter to a small saucepan and heat over medium-low heat. Melt and gently cook until the butter is deep golden in color and smells nutty. Make the pasta: Heat the olive oil in a wide and deep skillet over medium-high heat. Cook the onion, garlic and sliced Swiss chard stalks until softened, about 5 minutes. Stir in the mushrooms and continue cooking for about 10 minutes or until the mushrooms are cooked, stirring frequently. While the mushrooms are cooking, boil water for the pasta. Undercook the pasta slightly (it will finish cooking in the sauce). Once the mushrooms are cooked, stir in the Swiss chard leaves into the skillet with the vegetables and cook until wilted, about 1 minute. Turn up the heat to high and wait until the pan is sizzling hot. Pour the white wine into the pan and cook, scratching the browned bits off the bottom of the pan. Simmer until the raw alcohol smell is gone, about 1-2 minutes. Stir in the broth and cook for another 1-2 minutes. Add the pasta to the skillet and cook, tossing all the time, until the pasta is fully cooked and the sauce is clinging to the noodles. Stir in the cheese and parsley. Serve with the browned butter, extra parmesan and black pepper. Recommended Le Creuset 3-quart Stainless Steel Saucepan Lodge Cast Iron Skillet Wusthof Santoku Knife - 5 inch Le Creuset Revolution Spatula via Food Fanatic http://ift.tt/2lx7sGO Food Fanatic

Easy Migas

Print Save Easy Migas Recipe Embed Ingredients 10 White Corn Tortillas, cut into strips or chip shapes 1/2 cup Corn Oil 1 teaspoon Salt 1/2 tablespoon Butter 1/4 cup Diced Onion 1 Red Bell Pepper, diced, or green bell pepper 8 large Eggs 1/4 cup Milk, or cream 1 cup Cherry Tomatoes, halved 1/2 cup Queso Fresco, crumbled 3 Green Onions, chopped 1/4 cup Chopped Cilantro For Serving: White Corn Tortillas, or flour tortillas Avocado Salsa Refried Beans Sour Cream Directions In a small pot, add the oil and heat over medium/high heat until the oil is shimmery. Test the oil temperature by adding a slice of tortilla carefully with tongs. If the oil bubbles and simmers when the tortilla is added then it's ready. Add the tortilla strips in batches and allow to fry for about 30 seconds then flip to fry the other side. Remove and place on a plate lined with paper towels. Sprinkle with salt and allow to cool. Continue until all the tortillas have been fried. Heat a medium size pan over medium heat and add the butter. Once the butter is melted add the onion and bell pepper to cook until softened. In a small mixing bowl beat the eggs and add the milk or cream. Sprinkle with salt and pepper to taste. Reduce the heat to low/medium. Pour the egg mixture into the pan with the onion and bell peppers. Allow the eggs to cook, once they start bubbling, carefully scrape the eggs with a silicone spatula to scramble them. Continue cooking until the eggs are mostly cooked, about 3 minutes. Add half of the fried tortillas and cherry tomatoes. Cook for an additional minute or until the eggs are cooked. Top with the cilantro, green onion, and queso fresco. Serve immediately with additional toppings as desired!  Recommended Le Creuset Skillet Cuisinart Stainless Steel Mixing Bowls OXO Good Grips 9-Inch Whisk via Food Fanatic http://ift.tt/2zQDFey Food Fanatic

Paleo Coconut Curry Butternut Squash Soup

Print Save Paleo Coconut Curry Butternut Squash Soup Recipe Embed Ingredients 1 tablespoon Coconut Oil 1 medium Onion, diced 2 cloves Garlic, minced 1/2-inch piece Fresh Ginger, minced 1 tablespoon Red Curry Paste, paleo-friendly 8 cups Diced Butternut Squash 2 cups Sweet Potato, diced 4 cups Vegetable Stock, or chicken stock 3 tablespoons Coconut Sugar Salt and Pepper, to taste 2 tablespoons Fresh Lime Juice 1 cup Full Fat Coconut Milk Cilantro and Chili Flakes, for serving Directions In a large stock pot, heat coconut oil over medium-high heat. Add onion and cook until softened, about 3 minutes. Add garlic, ginger, and red curry paste and stir until fragrant, about 30 seconds. Add butternut squash, sweet potato, and vegetable broth. Bring to a boil, cover, and lower to a simmer. Simmer until squash and sweet potato are fork tender, 10-15 minutes. Use an immersion blender (or blend in small batches in a regular blender) to blend until smooth. Stir in coconut sugar, salt and pepper, fresh lime juice, and coconut milk. Top with cilantro and crushed red pepper flakes before serving.  Recommended Chef's Classic Stainless Steel Cuisinart Stockpot Wusthof Santoku Knife - 5 inch via Food Fanatic http://ift.tt/2gM1ugh Food Fanatic

White Chicken Lasagna

Print Save White Chicken Lasagna Recipe Embed Ingredients 2 cups Milk 2 cups Low Sodium Chicken Broth 6 tablespoons Butter 1/2 cup All-Purpose Flour 1 cup Sour Cream 1/2 cup Mayonnaise 2 teaspoons Salt 1/2 teaspoon Black Pepper 1/2 teaspoon Garlic Powder 3 cups Shredded Cheddar Cheese 4 cups Cooked Chicken, chopped, about 1 1/2 raw 1 box No Boil Lasagna Noodles Directions Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish. In a microwave or small saucepan, warm the milk and broth together; set aside. In a large skillet over medium heat, melt butter. Add flour and cook for 1 minute. Whisk in the warmed milk and broth and bring to a boil stirring constantly. Cook for 2 minutes or until sauce has thickened. Remove from heat and stir in sour cream, mayonnaise, salt, pepper and garlic powder. Taste and adjust seasonings as needed. Assemble the lasagna by layering 1 cup of white sauce on the bottom of baking dish. Top with 3 sheets of lasagna, 1 heaping cup chicken, 1 cup cheese and 2 cups of sauce. Repeat layers 2 more times. Cover with foil and bake for 25 minutes. Remove foil and continue baking for 5-10 minutes or until top is browned and bubbly. Let stand for 10 minutes before cutting. Recommended Le Creuset 3-quart Stainless Steel Saucepan Le Creuset Skillet OXO Good Grips 9-Inch Whisk 360 Bakeware Baking Pan via Food Fanatic http://ift.tt/2zc0tcF Food Fanatic

Gluten Free Caramel Apple Magic Cobbler

Print Save Gluten Free Caramel Apple Magic Cobbler Recipe Embed Ingredients 1 stick Unsalted Butter 3/4 cup Milk 1 cup All-Purpose Gluten Free Flour 1 3/4 cups Granulated Sugar, divided 1 1/2 teaspoons Baking Powder 1 can Caramel Apple Pie Filling Vanilla Ice Cream Caramel Sauce Directions Preheat the oven to 375°F. Place the butter in a 9-inch pie pan and then place in the oven to melt the butter. Mix together the milk, flour, 1 cup of sugar, and baking power. Pour evenly on top of the melted butter, do not stir. Carefully spread the apples on top of the mixture, again do not stir. Top with 3/4 cup sugar, do not stir the mixture. Bake for 45 minutes or until browned. Serve with vanilla ice cream and caramel sauce. Recommended 360 Bakeware Pie Pan Le Creuset 9" Heritage Pie Plate Le Creuset Revolution Spatula via Food Fanatic http://ift.tt/2yVptDI Food Fanatic

Peanut Butter Brownies

Print Save Peanut Butter Brownies Recipe Embed Ingredients 14 tablespoons Unsalted Butter 7 ounces Unsweetened Chocolate 1 1/3 cups All-Purpose Flour 3/4 teaspoon Baking Powder 1/2 teaspoon Salt 1 2/3 cups Granulated Sugar 4 large Eggs, room temperature 2 teaspoons Pure Vanilla Extract 12 Miniature Peanut Butter Cups 1/3 cup Creamy Peanut Butter Directions Preheat the oven to 350°F. Line an 8 x 8 baking pan with aluminum foil. Add the butter and chocolate to a bowl and melt together in the microwave at 50% power for 30 second increments, stirring between each increment, until the butter and chocolate is melted. Mix well together. Set aside to cool slightly. In another bowl, mix together the flour, baking powder, and salt. Mix together. Add the sugar, eggs, and vanilla to the butter mixture and mix until just combined. Do not over whip! Stir the flour mixture into the wet ingredients. Add half the batter to the baking pan and then top with the peanut butter cups. Top with the remaining batter. Add dollops of the peanut butter over the batter, and use a knife to create swirls of the peanut butter around the batter. Bake for 30-35 minutes, or until a toothpick comes out with a few crumbs attached. Allow to cool completely before cutting.  Recommended Cuisinart Stainless Steel Mixing Bowls OXO Good Grips 9-Inch Whisk Le Creuset Revolution Spatula via Food Fanatic http://ift.tt/2yNvJeF Food Fanatic

Pumpkin Pancakes

Print Save Pumpkin Pancakes Recipe Embed Ingredients 2 cups All-Purpose Flour 1/4 cup Dark Brown Sugar 2 teaspoons Baking Powder 1 teaspoon Baking Soda 1 teaspoon Fine Sea Salt 1 teaspoon Ground Cinnamon 1 teaspoon Ground Cardamom 1/2 teaspoon Ground Ginger 1/4 teaspoon Grated Nutmeg 1 1/2 cups Milk 1 cup Pumpkin Puree 1/4 cup Vegetable Oil, or other neutral oil 2 Eggs 2 teaspoons Pure Vanilla Extract Directions Preheat your griddle or skillet. In a large bowl, mix together flour, brown sugar, baking powder, baking soda, salt, cinnamon, cardamom, ginger, and nutmeg. Set aside. In another bowl, whisk together milk, pumpkin, oil, eggs, and vanilla until blended. Pour into flour mixture and whisk until just mixed; remember that a few lumps are OK. Pour 1/4 cup of batter onto the prepared griddle and repeat until you have no more room (about 8 pancakes on a large griddle). Cook until edges start to dry and bubbles are forming on the top, about 3-4 minutes, then flip and cook the other side until brown. Repeat until all batter is used. Serve with your favorite pancake toppings. Recommended Lodge Cast Iron Skillet Cuisinart Stainless Steel Mixing Bowls OXO Good Grips 9-Inch Whisk via Food Fanatic http://ift.tt/2yItNqj Food Fanatic