Creamy Mushroom Stew
This creamy mushroom stew is warm, comforting, and fresh tasting. Serve with a piece of crusty bread to soak up any lingering sauce.

Melt butter in a large skillet over medium heat.

Stir in onions and carrot and cook for about 3 minutes.

Add mushrooms stirring occasionally and cook for about another 5 minutes.

Stir in the peas garlic and thyme.

Keep cooking until the moisture from the mushrooms starts to evaporate about 4 minutes.

Stir in the beef broth sherry soy sauce and tomato paste until well combined.

Reduce heat to medium-low and simmer for about 5 minutes.

Pineapple Rocket Salad
Arugula’s slightly peppery bite pairs perfectly with fresh pineapple’s tangy flavor in a straightforward homemade dressing.

In a salad bowl, combine the arugula, pineapple, red onion, and cilantro.

In a small bowl, whisk together the salt, apple cider vinegar, olive oil, and maple syrup.

Pour the dressing over the salad and toss to coat.

Blackberry Rum Cobbler
Pay tribute to old-fashioned smash cocktails with this easy blackberry spiced rum cobbler, a refreshing summer drink with an edge.

Blackberries and honey should be well-muddled in a cocktail shaker.

Add 1 cup of ice and spiced rum.

Shake to thoroughly chill.

Pour the shaker’s contents into a vintage glass.

Add remaining 1/2 cup of ice to the pile.

Serve with a straw and top with more blackberries.

Instant Pot Creamy Chicken and Leek Alfredo
Try making this pasta dish in one pot in your pressure cooker. Everything for a quick midweek dinner is made in the Instant Pot: penne pasta, chicken, and cream sauce.

Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function.

Add oil and butter and heat until butter is melted.

Add chicken and cook until lightly browned on all sides 5 to 8 minutes.

Add leek and garlic.

Season with Italian seasoning salt black pepper and red pepper flakes.

Cook for 3 to 5 minutes.

Pour in chicken broth and wine to deglaze pot.

Bring to a simmer scraping browned bits off the bottom of the pot.

Corn On The Cob (Easy Cleaning and Shucking)
There’s no need to husk and silk an ear of corn when you use this quick method for microwaving a whole ear of unhusked corn and just squeezing it out of the husk.

Microwave the corn ear for 2 minutes on high, flip it over, and cook for an additional 2 minutes on high, or until the kernels are hot and steaming.

Cut off the bottom of the corn ear, exposing 1/4 to 1/2 inch of kernels, and place the corn ear on a cutting board using a pot holder or a folded kitchen towel.

Squeeze the corn ear out of the husk from top to bottom while holding it from the top.

Silk and husks will be abandoned.

Butter the ear and sprinkle it with salt.

Green Harissa
Harissa is a traditional accompaniment with Moroccan and North African food. Use sparingly as it is powerfully spicy!

Place the chiles garlic ground coriander cumin salt mint and cilantro into a blender or food processor.

If the mixture is too dry add a bit of the olive oil.

Store in a bowl or jar in the refrigerator with the remaining oil poured in a layer over the top.

Make sure that the surface is covered with a layer of oil each time you use some.

When you run out of Harissa you can use the oil to add flavor to fried or baked dishes.

Cranberry Almond Swirl Cheesecake Cookie Bars
Not your ordinary cheesecake cookie bars, these fancy treats feature an easy homemade cranberry sauce swirled into an almond-scented batter.

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

Aluminum foil should be used to line a 9 x 13-inch baking dish.

Cooking spray should be used sparingly.

In a bowl, mix the graham cracker crumbs, melted butter, and 2 tablespoons of sugar.

Mix until the crumbs are evenly coated in butter.

Flatten into an even layer and transfer to the baking dish.

Bake for 8 to 10 minutes in a preheated oven, or until lightly browned.

Keep the oven on, take out the crust, and let it cool

Chicken Tinga Tostados
I learned how to make this traditional Mexican dish while residing in Mexico. Because of the chipotle peppers, it has a hot, smoky flavor. It is ideal for a buffet where guests can help themselves, and it tastes even better warmed up the next day! If you find this to be too hot, try using fewer chipotle peppers.

Add the chicken, 1/4 cup of minced onion and garlic, and enough water to cover to the top of the pot.

Bring to a boil and cook for about 25 minutes or until no longer pink.

Shred the chicken after it has cooled.

Remove the skin and bones.

A big skillet with medium heat is used to heat the oil.

Fry the remaining onion slices until transparent after adding them.

Use the leftover chicken water to bring a pan of tomatoes to a boil, then boil them until they split open.

In a blender or large food processor, combine the tomatoes, chicken bouillon, and the entire can of chipotle peppers.

until smooth, process.

Add salt and pepper to taste.

Combine this mixture with the cooked onions and chicken shreds in a sizable pan.

warmth through

Pull-Apart Sausage Bread
Traditional sweet breakfast dishes can be replaced with this recipe for pull-apart bread, a savory breakfast or brunch dish.

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

Heat a large skillet over medium-high heat.

Cook and stir sausage in the hot skillet until browned and crumbly 5 to 7 minutes.

Drain and discard grease.

Set aside to cool completely.

Open biscuits and cut each into quarters.

Mix biscuit pieces sausage green chiles and Colby-Jack cheese together in a large bowl and pour into a fluted tube pan.

Press mixture down slightly to make sure there are no air pockets.

Bake in the preheated oven for 30 to 35 minutes covering with aluminum foil during baking if top browns too quickly.

Cilantro Lime Cucumber Salad
This refreshing cucumber cilantro salad, flavored with lime juice, is quick and easy to make and is great alongside steak or tacos.

Mix the cucumber, cilantro, lime juice, garlic, sambal oelek, red pepper flakes, and salt in a bowl until well-combined.

Set aside for at least 10 minutes to let the flavors meld.