Turkish Fish Stew
For a quick dinner over couscous, tilapia or another white fish is marinated in sumac powder, cumin, ginger, and red pepper flakes before simmering with artichoke hearts, capers, tomatoes, and white wine.

Bring 3 cups of water to a boil in a medium saucepan before adding the couscous.

Shut off the heat, cover, and wait five minutes.

The onion and green pepper should be sauteed in the olive oil for about 5 minutes, or until they are soft.

Add the garlic and stir and cook for another two minutes.

Add the artichoke hearts, capers, olives, and reserved liquid to the mixture.

Add the tomatoes, wine, lemon juice, and 1 cup of water, and stir (or enough to attain desired thickness).

Add sumac powder as a seasoning.

ginger, pepper, basil, cumin, and red pepper

Chicken in a Pot
This delicious one-pot meal consists of a homemade tomato-mushroom sauce over breaded chicken breasts.

Combine the broth, tomato paste, oregano, salt, and garlic in a medium bowl.

Mix thoroughly and reserve.

Coat the chicken thoroughly with the bread crumbs.

In a big skillet, heat the oil over medium-high heat.

The chicken should be lightly browned after 2 minutes of cooking on each side.

Bring to a boil the mushrooms in the skillet along with the reserved broth mixture.

Cover the pan and simmer for 20 minutes on low heat.

Take the chicken out and place a warm covering over it.

Mixture of broth should be brought to a boil and cooked for 4 minutes, or until desired thickness is reached.

Serve the chicken with sauce on top.

Rancho Baked Beans
Ground beef and kidney beans give these savory baked beans an extra protein boost. They are ideal for weeknight dinners or gatherings in the summer.

Set oven to 350 degrees Fahrenheit (175 degrees C).

Spray cooking oil on a casserole dish.

In a skillet over medium heat, cook and stir ground beef and onion for 10 to 15 minutes, or until beef is browned and onions are translucent.

Good drainage combine beans and pork In a big bowl, combine kidney beans, ketchup, brown sugar, mustard, vinegar, and salt.

Combine the bean mixture and the hamburger mixture.

Put the hamburger-bean mixture in the casserole dish you just prepared.

Bake for about 45 minutes in a preheated oven until bubbling.

Bread Pudding with Whiskey Sauce and Fruit
Warm bread pudding with a whiskey butter sauce and apples and peaches, spiced with cinnamon and a touch of nutmeg.

Spray cooking oil in a 9×13 baking dish.

Set oven to 350 degrees Fahrenheit (175 degrees C).

Combine the eggs, milk, cinnamon, and nutmeg in a large bowl and whisk until smooth.

Peaches, apples, and bread cubes are added while still in the mixing bowl.

Pour into the prepared baking dish.

Using 6 tablespoons of butter, smear.

Bake for one hour, or until set, in a preheated oven.

Warm with whiskey sauce and serve.

Creating whiskey sauce Whiskey, 1 pound butter, and 2 cups sugar are combined in a medium saucepan over medium heat.

Cook and stir the sauce until it’s smooth and the sugar is dissolved.

Heat through and serve hot.

Slow Cooker Mashed Sweet Potatoes with Parmesan
In order to create a special and mouthwatering side dish, these sweet potatoes are cooked with Parmesan cheese. The oven is made available by using your slow cooker.

Place sweet potatoes in a lined or greased slow cooker.

Add heavy cream Parmesan cheese salt black pepper and nutmeg.

Stir to evenly coat sweet potatoes.

Cook on Low until sweet potatoes are fork-tender stirring occasionally 2 to 3 hours.

Stir and mash sweet potatoes.

Scoop into a serving dish.

Marry-Me (Epouse-Moi) Chicken
Nothing screams ‘marry me’ more than tender fettuccine topped with a decadent sauce and panko-crusted chicken.

Combine panko bread crumbs salt garlic powder and black pepper in a bowl.

Place buttermilk flour and eggs each into 3 separate bowls.

Dip chicken breasts into buttermilk then dredge with flour.

Dip flour-coated breast into egg and press firmly into panko mixture until fully coated on all sides.

Heat vegetable oil in a large skillet over medium-high heat.

Place coated chicken breasts into the pan and cook until golden crispy and no longer pink in the centers 2 to 3 minutes per side.

Remove from the pan and slice through the middle of a chicken breast to check that it is fully cooked.

Set aside on a paper towel-covered plate to absorb excess oil.

Pearl’s Green Bean Casserole
Green beans, cream of mushroom soup, and French fried onions make for a classic green bean casserole. An absolute must at American holiday meals!

Preheat the oven to 350 degrees F (175 degrees C).

Combine green beans and soup in a small casserole dish.

Bake in the preheated oven for 10 to 15 minutes.

Remove from the oven and top with onions.

Bake for another 10 minutes.

Mixed Berry Sauce
For cakes, waffles, crepes, or pancakes, this quick and simple sauce made with frozen mixed berries is the ideal accompaniment!

In a small saucepan over medium heat, combine the berries, sugar, and lemon juice.

Cook, stirring occasionally, for 5 minutes.

Add water and orange juice to the mixture, then simmer for 5 minutes while stirring occasionally.

Increase the heat to high and cook, stirring frequently, until the mixture thickens, about 5 more minutes.

Green Avocado Salsa
A quick blend of raw tomatillos, avocado, cilantro, and jalapenos creates a cool summer salsa. The best fresh, green salsa exists. It becomes incredibly creamy when avocado is added!

Place the water pepper onion garlic jalapenos cilantro avocado and tomatillos in a blender or the bowl of a food processor.

Puree or process to desired consistency adding more water as needed.

Serve immediately.

Spicy Squash Muffins
Butternut squash muffins are a delicious addition to the brunch menu because they have a hint of spice from fresh ginger.

Preheat oven to 375 degrees F (190 degrees C).

Grease 12 muffin cups or line with paper liners.

Whisk flour baking powder and baking soda together in a bowl.

Place butternut squash in a saucepan and cover with water; bring to a boil.

Reduce heat to medium-low and simmer until tender 15 to 20 minutes.

Drain and transfer squash to a bowl; mash with a potato masher until smooth.

Add ginger lemon zest and lemon juice; mix well.

Mix cream sugar oats and eggs together in a large bowl.

Whisk squash into cream mixture until light and creamy.

Stir squash mixture into flour mixture until batter is just combined; fill muffin cups 3/4-full.