Spaghetti Aglio, Olio, e Peperoncino con Bottarga

Spaghetti Aglio, Olio, e Peperoncino con Bottarga

Spaghetti Aglio, Olio, e Peperoncino con Bottarga
Mullet bottarga (cured mullet roe) is a traditional food from Sardinia–this classic pasta dish becomes a specialty by adding this ingredient to it.

Large pot of lightly salted water should be brought to a boil.

Spaghetti should be cooked in boiling water for 12 minutes, stirring occasionally, until tender but still firm to the bite.

Over medium heat, in the meantime, warm oil in a large skillet or wok.

Add the garlic to the oil and stir for 1 to 2 minutes, or until just warmed through.

Stir in the chili pepper before lowering the heat to medium.

Keep on stirring.

Never allow the garlic to turn crispy or dark brown.

If this has occurred, the garlic has burned and is no longer safe to eat.

Salt Dough

Salt Dough

Salt Dough
You probably already have the three ingredients needed to make this simple salt dough recipe. It’s ideal for crafting holiday ornaments.

Set the oven to 250 degrees Fahrenheit (120 degrees C).

Make a baking sheet lined.

In a bowl, mix the flour and salt.

A few tablespoons of water at a time, mixing thoroughly after each addition.

10-minute dough kneading.

Spend 20 minutes resting after wrapping.

On a floured work surface, transfer the dough and knead it until it is soft and malleable.

Use cookie cutters to cut out the desired holiday shapes after rolling out to a thickness of 1/8 inch.

Transfer to the prepared baking sheet; pierce each ornament with a toothpick to create a hanging hole.

Bake for about 2 hours in a preheated oven, or until dry and hard.

Prior to decorating, let the food completely cool.

Corn and Green Pepper Salad

Corn and Green Pepper Salad

Corn and Green Pepper Salad
This quick and simple corn salad is best served cold and combines fresh corn kernels with green pepper and chiles.

Cut off about 1/2 inch of the corn stalk using a large sharp knife.

Do not shuck the corn.

Fill a large bowl with cold water and ice.

Microwave corn on high about 2 minutes per ear.

Carefully peel off husks and silk.

Plunge corn into the ice water.

Remove corn from water and pat dry.

Stand corn upright and slice off kernels turning the ear as you go.

Transfer kernels to a bowl; add green pepper green chile peppers vinegar sugar cumin and pepper.

Chill until serving.

Gemelli Pasta with Roasted Pumpkin and Pancetta

Gemelli Pasta with Roasted Pumpkin and Pancetta

Gemelli Pasta with Roasted Pumpkin and Pancetta
This simple pasta dish has a lot more flavor than you might anticipate for a weeknight thanks to the roasted pumpkin, salty pancetta, and sharp Parmesan cheese.

Preheat the oven to 400 degrees F (200 degrees C).

Line a baking sheet with parchment paper.

Pile diced pumpkin on the baking sheet.

Drizzle with 1 tablespoon olive oil and toss lightly to coat.

Spread pumpkin out and sprinkle with thyme salt and pepper.

Bake in the preheated oven for 20 minutes.

Remove and set aside.

Bring a large pot of unsalted water to a boil.

Add gemelli pasta and boil until just nearly tender about 9 minutes.

Heat remaining olive oil in a large pan over medium heat.

Add pancetta and cook until starting to brown 4 to 5 minutes.

Add the roasted pumpkin and cook stirring frequently 2 to 3 minutes more.

Pour in chicken broth and bring to a boil.

Easy Rosemary Focaccia

Easy Rosemary Focaccia

Easy Rosemary Focaccia
This easy recipe for focaccia bread with rosemary and olive oil is a good place to start if you’ve never made yeast bread.

In a big bowl, mix 5 tablespoons warm water, yeast, and sugar.

Allow to stand for 10 minutes or until creamy.

Stir well to combine flour and 1/4 teaspoon salt into the yeast mixture.

If more water is required, add it one tablespoon at a time and stir until all the flour is incorporated and the mixture comes together to form a dough.

Turn the dough out onto a lightly dusted surface and knead for 4 to 6 minutes, or until it is springy.

Large bowl, lightly oil.

Turn the dough in the bowl to coat it with oil.

In a warm location, cover with a damp cloth and allow to rise for 30 minutes or until it has doubled in size.

Set the oven to 465 degrees Fahrenheit (240 degrees C).

Grease a baking sheet very lightly.

Mexican Layered Dip

Mexican Layered Dip

Mexican Layered Dip
Similar to a seven-layer salad, but made with tangy Mexican ingredients that go well with chips.

Spread refried beans in the bottom of a (1-quart) shallow edged serving dish (you can use a transparent dish if you’d like).

Sprinkle the seasoning packet over the beans.

Layer the diced tomatoes over the beans the sour cream over the tomatoes and the guacamole over the sour cream.

Sprinkle the entire layered dip with cheddar cheese followed by green onion and finishing it off with a layer of black olives.

Cover and refrigerate until ready to serve.

Pumpkin Pancakes

Pumpkin Pancakes

Pumpkin Pancakes
These ginger, cinnamon, and allspice-flavored pumpkin pancakes can be made with fresh or canned pumpkin and are the ideal fall breakfast treat.

Stir together milk pumpkin egg oil and vinegar in a large bowl until well combined.

Whisk together flour brown sugar baking powder baking soda allspice cinnamon ginger and salt in a separate bowl.

Add to pumpkin mixture; whisk just until combined.

Spray a griddle or frying pan with cooking spray; heat over medium-high heat.

Crème Brûle French Toast

Crème Brûle French Toast

Crème Brûle French Toast
A rich crème brûle French toast casserole that can be made ahead of time using baguette slices or challah for the ultimate brunch treat!

Melt butter in a small saucepan over medium heat.

Add brown sugar and corn syrup; stir until sugar is dissolved.

Pour into a 9×13-inch baking dish.

Remove crusts from bread and arrange in the baking dish in a single layer.

Whisk eggs half and half vanilla brandy and salt together in a bowl.

Pour over the bread.

Cover and chill at least 8 hours or overnight.

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

Meanwhile remove the dish from the refrigerator and bring to room temperature.

Sweet Hot Mustard Chicken Thighs

Sweet Hot Mustard Chicken Thighs

Sweet Hot Mustard Chicken Thighs
A few simple pantry ingredients combine to make a sweet-hot mustard marinade that really perks up roasted bone-in, skin-on chicken thighs. Marinate chicken at least 4 hours, but overnight is even better.

Make 2 slashes crosswise into the skin and meat of each chicken thigh with a sharp knife cutting to the bone.

Cuts should be about 1 inch apart.

Transfer thighs into a heavy resealable plastic bag.

Whisk Dijon mustard brown sugar red wine vinegar mustard powder salt black pepper ground chipotle pepper and cayenne pepper in a bowl until smooth.

Whisk garlic into marinade.

Pour marinade into bag over chicken thighs and massage marinade into chicken coating each thigh thoroughly and working the marinade into the cuts.

Seal bag and refrigerate at least 4 hours (or overnight for best flavor).

Butternut Squash Gnocchi with Garlic-Sage Butter over Wilted Spinach

Butternut Squash Gnocchi with Garlic-Sage Butter over Wilted Spinach

Butternut Squash Gnocchi with Garlic-Sage Butter over Wilted Spinach
Pillowy homemade gnocchi made with a combination of butternut squash and potato are tossed in a garlic-sage butter and served over a bed of wilted fresh spinach.

A steamer basket should be placed inside the pot of a multipurpose pressure cooker (like the Instant Pot®).

Pour water into the pot.

Put potatoes and butternut squash in the steamer basket.

Lock the lid by closing it.

According to the manufacturer’s recommendations, choose high pressure; set the timer for 5 minutes.

Give the pressure 15 minutes to build.

Utilizing the quick-release technique with caution, release the pressure for 5 minutes as directed by the manufacturer.

Lock released, lid removed.

Put the steamer basket aside for the squash and potatoes to cool for about five minutes after using a pot holder to remove it.