DINNER RECIPES

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    Sweet Pumpkin Soup

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    By Family Features | Contributor1/2       cup carrots, chopped1/2       cup celery stalks, diced1          cup shallots, chopped3          tablespoons butter30        ounces canned pumpkin (not pie filling)6          cups chicken or vegetable broth1/2       teaspoon ground cloves1/4       teaspoon ground allspice1/4       teaspoon ground ginger1          cup heavy cream1/4       cup Busy Bee Raw Honey            salt, to taste            pepper, to tasteparsley (optional)red pepper flakes (optional)In stockpot, saute carrots, celery and shallots in butter until slightly browned.Add pumpkin, broth, cloves, allspice and ginger.Bring mixture to simmer and cook about 20 minutes.Remove from stockpot and puree using immersion blender.Return to stove and slowly add cream and honey until well combined. Return to simmer and adjust seasoning with salt and pepper, to taste.Garnish with parsley and red pepper flakes, if desired.Editor’s Note: Using the Real Honey Code found on every bottle, you can trace your honey’s journey from hive to shelf. Tested three times for purity, each peel-away label reveals when and where the honey was made, bringing its origin story straight to your table.To find more information and availability, visit BusyBeeHoney.com. More

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      Crockpot Short Ribs with Pomegranate Molasses

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      Recipe courtesy of Shannon Sarna | The Nosher Total Time: 6 hours 30 minutes Yield: Serves 4-6Ingredients3½ lb bone-in short ribs½ tsp cinnamon¼ tsp dried coriander½ tsp sweet paprikapinch red pepper flakes1 tsp salt½ tsp pepperolive oil1 onion, diced3 garlic cloves, minced3 ribs of celery, diced1 heaping Tbsp tomato paste1½ cups chicken, beef or veal stock1½ cups red wine3 Tbsp soy sauce⅓ cup pomegranate molasses + extra for servingfresh parsley (optional)pomegranate arils (optional)InstructionsMix together the cinnamon, coriander, paprika, red pepper flakes, salt and pepper in a small bowl.Place the short ribs on a large plate and rub the spice mix all over the ribs, covering all sides. Allow to sit in the fridge covered in plastic wrap a few hours if you have the time.Heat a few Tbsp olive oil in a large pan over medium-high heat. Sear the short ribs on all sides until brown. You will want to do this in batches depending on how many ribs you make.When all the ribs have been seared, place them into the bottom of your slow cooker.Drain off all oil in pan, except for around 2-3 Tbsp. Add onion and celery to the pan and sauté until translucent, about 4-6 minutes. Add garlic and continue to cook. After a few minutes, add 1 heaping Tbsp tomato paste and cook until the tomato has incorporated into the vegetables.Add the cooked vegetables to the slow cooker with the stock, wine, soy sauce and pomegranate molasses. Set your slow cooker for 6 hours on high and allow to cook, ensuring the short ribs are completely covered with liquid.When short ribs are finished cooking, garnish an extra drizzle of pomegranate molasses, fresh chopped parsley and pomegranate seeds, if desired.Prep Time: 30 minutesCook Time: 6 hours More

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      Grilled Burrata and Tomato Pasta

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      RECIPE COURTESY OF EMILY WEINBERGER FOR FOOD NETWORK KITCHENFrom the outside burrata may look like a ball of plain mozzarella cheese, but slice into it and you’ll find a center filled with delicious velvety cream. We heated it on the grill along with cherry tomatoes to make a wonderfully gooey, creamy pasta sauce that’s packed with Italian flavor. Chicken breast is easy to grill up alongside and toss in, and a topping of crunchy breadcrumbs, lemony arugula and another ball of fresh burrata (oh yes!) make it picture-perfect.Ingredients1 pound boneless, skinless chicken breastsZest and juice of 1 lemon7 tablespoons olive oil1 teaspoon dried oreganoKosher salt and freshly ground black pepperTwo 10-ounce packages cherry tomatoes2 shallots, thinly sliced3 garlic cloves, thinly slicedTwo 8-ounce balls burrata12 ounces cavatappi pasta1 cup panko breadcrumbs2 packed cups arugula1 cup grated ParmesanBalsamic vinegar, for servingDirectionsPrepare a grill for medium heat.Meanwhile, toss the chicken with half the lemon juice, 2 tablespoons of the olive oil, the oregano, 1 teaspoon salt and a few grinds of black pepper. Let it sit to marinate for about 10 minutes (don’t let it sit any longer or the acid from the lemon juice will start to cook the chicken).While the chicken is marinating, toss the tomatoes, shallots, garlic, 2 tablespoons of the olive oil, 1 teaspoon salt and a few grinds of black pepper in a medium bowl. Pour the mixture into the middle of two large sheets of foil stacked on top of each other. Place one ball of burrata on top of the tomatoes, fold the foil over all the ingredients and pinch it tightly on all sides to seal it closed. Grill until the tomatoes are starting to burst and the burrata is melted and gooey, 14 to 16 minutes.Place the chicken on the grill and cook until dark grill marks appear on the bottom, 7 to 8 minutes. Flip the chicken and continue cooking until a digital thermometer inserted into the thickest part of the chicken registers 165 degrees, 7 to 8 minutes. Remove from the grill and let it rest for 5 minutes. Slice the chicken into 1/2-inch-thick pieces.While the burrata and chicken are grilling, bring a large pot of salted water to boil. Cook the cavatappi until al dente, about 7 minutes. Reserve 1/4 cup of the pasta cooking water, then drain and set aside.Meanwhile, add the panko, 2 tablespoons of the olive oil, 1 teaspoon salt and a few grinds of black pepper to a large skillet and cook over medium-high heat, stirring occasionally, until the panko is golden brown, 5 to 6 minutes. Stir in the lemon zest and set aside. Toss the arugula with the remaining lemon juice and remaining 1 tablespoon olive oil.Empty the contents of the foil packet into the drained pasta and stir until well combined. Fold in the Parmesan, chicken and reserved pasta water until the cheese has melted. Transfer the pasta to a serving bowl and top with the breadcrumbs. Place the arugula on top of the breadcrumbs and then top with the remaining ball of burrata. Drizzle with balsamic and slice into the burrata so that the soft center oozes out. More

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      How to Prepare the Perfect Steak

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      By Culinary.net | Contributor A sizzling steak is a surefire sound of summer, and the flavors achieved from one that’s perfectly grilled are hard to match. Before you fire up your grill, consider these five basics for cooking a chef-worthy steak: Prepare Your CutTaste preferences (and prices) may differ among sirloins, ribeyes, T-bones and more, but the way you prepare steaks likely won’t change much from cut to cut. You’ll want to trim the thickness down to 1/2-1 inch for proper cooking, and setting the meat out ahead of time allows it to warm to room temperature before hitting the grill. Placing a refrigerator-cool slab on hot grates works against you in two ways: first, the cold meat instantly chills your previously warm grill, and second, the inner portion of the steak will take longer to grill. Add Some SaltFeel free to add any spices that you prefer, but remember a good steak typically doesn’t require fancy seasoning – a pinch of salt works just fine. Add your salt anywhere between 30 minutes to a few hours before grilling time to help retain moisture and improve flavor. Aim for High HeatGrilling a steak correctly actually isn’t just about maintaining a sweltering flame. A two-zone fire is usually the way to go – one side of the grill should be hot (using direct heat) with the other side not quite as warm (indirect heat). This allows you to create a sear over direct heat before finishing cooking through – without burning – over indirect heat. Sear and SlideSpeaking of searing: Cooking your steak over direct heat 1-2 minutes on each side is normally about right for creating a proper sear. At this point, depending on the thickness of your steak, you’ll want to check for doneness. If it’s not quite to the temperature you’re looking to achieve, simply slide it over to the indirect heat for a finishing touch. Keep in mind these general guidelines for doneness: 120-125 F is rare, 130-135 F is medium-rare, 140-145 F is medium, 150-155 F is medium-well and 160-175 F is well done. Let RestFinally, as hungry as you may be at this point, resting steaks is an important last step before diving in. Giving your steaks 5-10 minutes (foil or no foil) allows flavors to redistribute and moisture to be retained in the meat. Find more cooking tips and recipes at Culinary.net. Photo courtesy of Getty Images More

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      Avocado, Brussels Sprouts, Kale and Date Salad

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      As a versatile fruit with naturally good fats and nearly 20 vitamins and minerals, avocados can be part of a heart-healthy eating pattern when consumed in place of saturated fats.Servings: 8Dressing:1          tablespoon lemon juice2          tablespoons apple cider vinegar4          dates, pitted, softened2          teaspoons Dijon mustard1/4       cup olive oil2          Avocados From Mexico, sliced6          cups Brussels sprouts, shaved or shredded3          cups lacinto (dinosaur) kale, shredded1          cup red onion, sliced1/2       cup pistachios (or pumpkin seeds), shelledreduced-fat (sharp) Parmesan cheese, shaved or grated, for topping (optional)To make dressing: In food processor, process lemon juice, apple cider vinegar, pitted dates and mustard. Slowly add olive oil to combine.To make salad: In large salad bowl, combine avocados, shaved Brussels sprouts, kale, red onion and pistachios. Drizzle salad dressing evenly over greens and toss until well-coated.Serve with shaved Parmesan cheese, if desired.Discover more ways to add heart-healthy meals to your menu by visiting AvocadosFromMexico.com/avocado-nutrition. More

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      Irish Beef and Beer Pot Pie

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      Recipe courtesy of “Cookin’ Savvy”Servings: 4-61          pound ground beef1          cup stout beer3          tablespoons flour1          can (15 ounces) tomato puree1          tablespoon Worcestershire sauce1          tablespoon garlic powder1          cup beef broth1          bag (28 ounces) hashbrowns with peppers and onions1          can (14 ounces) carrots, drained1          can (14 ounces) peas, drainedsalt, to tastepepper, to taste1          sheet puff pastry, thawed1          eggHeat oven to 400 F.In large skillet or Dutch oven, brown ground beef; drain and set aside.Over medium heat, deglaze skillet with beer and whisk in flour. After thickening, whisk in tomato puree and add Worcestershire sauce. Mix in ground beef, garlic powder and beef broth. Add hashbrowns, carrots and peas. Season with salt and pepper, to taste. Simmer 20-25 minutes, stirring occasionally.Place puff pastry sheet on cookie sheet. Beat egg and brush over pastry. Bake 10 minutes. Place hot puff pastry on top of beef mixture and serve.Discover more celebratory meal ideas from “Cookin’ Savvy” by visiting Culinary.net. More

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      Mexican Lasagna

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      Recipe courtesy of “Cookin’ Savvy”Servings: 4-61          pound ground beef1          can (15 ounces) black beans1          can (4 ounces) chiles2          cans (14 ounces each) fire-roasted diced tomatoes, divided1          can (15 ounces) whole kernel corn1          tablespoon garlic powder1          tablespoon onion powder1          tablespoon taco seasoning6          cups shredded cheese18        taco-sized tortillas of choicefresh cilantro, for garnishsour cream, for servingHeat oven to 350 F. In large skillet, brown ground beef; drain grease. Add black beans, chiles with juices, 1 can tomatoes with juices, drained corn, garlic powder, onion powder and taco seasoning. Open remaining can of tomatoes; take out half and set aside. Add remaining half with juices to beef mixture. Mix well and turn off heat. In 9-by-13-inch pan, line bottom with six tortillas, slightly overlapping. Cover with 1/3 of beef mixture and top with 2 cups shredded cheese. Repeat with remaining ingredients then top with reserved tomatoes.Cover pan with foil and bake 30-40 minutes. Garnish with cilantro and serve with sour cream.Visit Culinary.net to find more Hispanic-inspired meal ideas. More

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      5 Steps to Grilled Vegetables

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      By Culinary.net | ContributorBurgers, brats, steak, chicken, pork chops and all the flavors of fresh meat get all the love on the grill, but a well-rounded meal calls for sides and veggies. Before you plan your next backyard barbecue, incorporate tasty vegetables – peppers, asparagus, onions, tomatoes, zucchini and more – for an all-out blitz of fresh-grilled flavor. Consider these simple steps to properly grill your crispy veggies: Light the grill. Step one, of course, is to prep a hot grill. For the best cooking experience, you’ll want medium-high heat or even high heat for quick, direct grilling. By lighting the grill ahead of veggie prep, you’ll allow plenty of heating time to complete your other tasks. Prepare vegetables. Depending on what you plan to cook, there’ll likely be some preparation to undertake, such as cutting off stems and blemishes or removing pits and seeds. In addition to cleaning up your ingredients, you may want to chop, dice or slice based on the recipe. Coat vegetables with olive oil. Drizzling just a small amount of olive oil over your vegetables and tossing to coat adds a couple benefits. First, it helps the outer layer crisp rather than dry out, plus it aids in seasonings – like salt and pepper – sticking to the vegetable instead of falling off while on the grill or in a pan. Consider using foil packets or skewers. If char marks aren’t your thing, tossing chopped or diced veggies into a foil packet before hitting the grill steams them for a bit of a softer texture. Alternately, wooden skewers soaked in water (to prevent burning) can help keep smaller chunks of veggies from slipping through the grill grates while still achieving a crispy exterior. Pay attention to grill times. Different types of vegetables and preparation methods call for different cook times, but 5-10 minutes over direct heat generally gets the job done. The smaller you chunk, chop, slice or dice, the less time it’ll take. Find more grilling tips at Culinary.net.Photo courtesy of Getty Images More

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      5 Basic Steps for Sizzling Steak

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      By Culinary.net | Contributor A sizzling steak is a surefire sound of summer, and the flavors achieved from one that’s perfectly grilled are hard to match. Before you fire up your grill, consider these five basics for cooking a chef-worthy steak: Prepare Your CutTaste preferences (and prices) may differ among sirloins, ribeyes, T-bones and more, but the way you prepare steaks likely won’t change much from cut to cut. You’ll want to trim the thickness down to 1/2-1 inch for proper cooking, and setting the meat out ahead of time allows it to warm to room temperature before hitting the grill. Placing a refrigerator-cool slab on hot grates works against you in two ways: first, the cold meat instantly chills your previously warm grill, and second, the inner portion of the steak will take longer to grill. Add Some SaltFeel free to add any spices that you prefer, but remember a good steak typically doesn’t require fancy seasoning – a pinch of salt works just fine. Add your salt anywhere between 30 minutes to a few hours before grilling time to help retain moisture and improve flavor. Aim for High HeatGrilling a steak correctly actually isn’t just about maintaining a sweltering flame. A two-zone fire is usually the way to go – one side of the grill should be hot (using direct heat) with the other side not quite as warm (indirect heat). This allows you to create a sear over direct heat before finishing cooking through – without burning – over indirect heat. Sear and SlideSpeaking of searing: Cooking your steak over direct heat 1-2 minutes on each side is normally about right for creating a proper sear. At this point, depending on the thickness of your steak, you’ll want to check for doneness. If it’s not quite to the temperature you’re looking to achieve, simply slide it over to the indirect heat for a finishing touch. Keep in mind these general guidelines for doneness: 120-125 F is rare, 130-135 F is medium-rare, 140-145 F is medium, 150-155 F is medium-well and 160-175 F is well done. Let RestFinally, as hungry as you may be at this point, resting steaks is an important last step before diving in. Giving your steaks 5-10 minutes (foil or no foil) allows flavors to redistribute and moisture to be retained in the meat. Find more cooking tips and recipes at Culinary.net. Photo courtesy of Getty Images More