Turkey Bake with Whole Wheat Pasta
This baked pasta dish uses whole wheat penne, ground turkey, and low-fat cheeses.
Preheat an oven to 300 degrees F (150 degrees C).
Stir the ricotta cheese mozzarella cheese garlic salt and pepper in a bowl; set aside on counter to allow to come to room temperature.
Bring a pot of water to a boil; cook the penne in the boiling water until cooked through yet firm to the bite about 11 minutes.
Drain and transfer to a large mixing bowl.
While the pasta cooks place a skillet over medium heat.
Crumble the turkey into the skillet; cook and stir until the turkey is completely browned.
Drain and add to the pasta.
Cheesy Chile Eggrolls
Only 3 ingredients are used to make these deep-fried cheesy chile eggrolls: eggroll wrappers, fire-roasted green chiles, and pepper jack cheese.
Eggroll wraps should be put on a work surface.
A whole green chile should be placed on the wrap diagonally.
Add enough pepper jack cheese to cover the chile, or about 2 tablespoons.
Fold the filling over the bottom corner.
Wrap tightly halfway around filling.
To make it look like an envelope, fold in both sides tightly against the filling.
Moisten the edges of the final flap with a moistened finger.
When sealing the top corner of the wrap, roll it up and moisten the edges to help them stick.
until you are ready to cook, place flap-side down.
Add the remaining ingredients and repeat.
Indian Summer Raspberry Peach Sangria
Red wine, peach schnapps, and raspberry-flavored soda water are the primary ingredients in this sangria punch with fresh fruit and fruit juices.
Wine is blended.
soda water flavored with raspberries Add raspberries, peach slices, lemon slices, and orange slices to a large pitcher or punch bowl along with the peach schnapps, pomegranate juice, and lemon juice.
Add ice cubes to the drink to chill it.
Blueberry, Lime, and Basil Muffins
The combination of blueberries, lime, and basil may seem strange at first, but once you try these muffins, you’ll know they were meant for each other!
Preheat the oven to 375 degrees F (190 degrees C).
Line a 12-cup muffin pan with paper liners.
Whisk whole wheat flour 1 cup all-purpose flour baking powder baking soda and salt together in a medium bowl.
Beat sugar and butter in a large bowl with an electric mixer until light and fluffy.
Beat in eggs one at a time mixing well after each addition.
Mix in vanilla extract lime zest and lime juice.
Stir in Greek yogurt.
Add 1/2 of the flour mixture and stir just until combined.
Add in remaining flour mixture stirring just until combined; do not to overmix.
Fold in basil.
Prickly Pear Tonic and Lime
This bright magenta mix of prickly pear juice, tonic water, lime juice, and water is a refreshing thirst quencher after a morning workout.
Combine water, diet tonic water, lime juice, and prickly pear juice in a glass.
Sauteed Summer Squash Side Dish
This quick and simple side dish features zucchini and summer squash sauteed with scallions and Italian seasoning for flavor.
Heat olive oil over medium heat in a medium-sized skillet about 1 minute.
Add scallions and garlic; saute in the hot oil until tender 2 to 3 minutes.
Add zucchini and squash; season with Italian seasoning salt and pepper.
Saute until squash is tender 8 to 12 minutes.
Divide mixture evenly among plates.
Garnish with basil.
Brown Butter Perch
Using hot brown butter, seasoned perch fillets are expertly pan-fried in this simple perch recipe from Chef John. So easy to make, but so delicious!
Whisk flour salt black pepper and cayenne pepper in a shallow bowl.
Gently press perch fillets into flour mixture to coat shaking off any excess flour.
Chef John’s Romesco Sauce
Roasted red bell peppers, garlic, sherry vinegar, roasted almonds, and paprika blend into the magical flavor combination that is Romesco sauce, a versatile Spanish classic.
Bell peppers should be roasted over an open flame for about five minutes on each side on a gas stove, until they are soft and blackened.
When pressed, peppers should release steam.
Peppers should be moved to a bowl with a lid and left to cool to room temperature.
In a skillet, combine oil and garlic.
Turn the heat to medium and cook the garlic, stirring constantly, for about 3 minutes, or until it just begins to turn golden brown.
Using a slotted spoon, transfer the garlic to a ramekin while leaving the oil in the skillet.
2 to 3 minutes of golden brown bread toasting in the oil
Cranberry Sauce Muffins
Use the leftover cranberry sauce from Thanksgiving to make these delicious muffins, which are excellent for breakfast, brunch, or as a snack.
Set the oven to 400 degrees Fahrenheit (200 degrees C).
Put paper liners in each of the 18 muffin tins.
Cranberry sauce, milk, oil, egg, and vanilla are all mixed together in a bowl.
In a different bowl, combine the flour, brown sugar, white sugar, baking powder, cinnamon, cardamom, and salt.
Mixture will only be slightly moistened after adding the dry ingredients to the wet ones.
Fill the muffin tins with the mixture.
Bake in the preheated oven for about 20 minutes, or until golden brown.
Aunt Cora’s World’s Greatest Cookies
Recipe from Aunt Cora. BEST CHOCOLATE CHIP PEANUT BUTTER COOKIES IN THE WORLD!
Set oven to 325 degrees Fahrenheit (165 degrees C).
Margarine, peanut butter, white sugar, and brown sugar are blended thoroughly in a large bowl.
One at a time, beat in the eggs, thoroughly combining after each.
Flour and baking soda should be combined, then added to the peanut butter mixture.
Add chocolate chips and stir.
Drop by heaping spoonfuls onto cookie sheets without cooking spray.
Bake in the preheated oven for 12 to 15 minutes, or until the edges are just beginning to brown.
Before moving cookies to wire racks to finish cooling, give them a minute to cool on the cookie sheets.