Duck Adobo
This twist on the Filipino classic adobo dish uses duck legs, which makes this version particularly rich and satisfying.

Season duck legs with salt and black pepper.

Heat vegetable oil in a large deep skillet over medium-high heat; add duck legs skin side down and cook until browned 3 to 4 minutes per side.

Remove duck legs and drain all but 1 tablespoon of duck fat from the pan.

Cook onion in reserved duck fat over medium heat until onion begins to turn translucent 3 to 4 minutes.

Add garlic; cook and stir until fragrant 1 to 2 minutes.

Stir chicken broth rice vinegar soy sauce sambal chili paste and bay leaves into onion mixture; bring to a simmer.

Return duck legs to the skillet loosely cover and simmer until duck legs are tender and easily pierced with a fork about 2 hours.

15-Minute Baked Zucchini Fries
The healthier alternative to french fries is baked zucchini fries, which only require 4 ingredients and take 15 minutes to prepare.

Oven temperature set to 425 F.

Additional Country Crock® Spread should be brushed onto the baking sheet; set it aside.

Spread out the zucchini in a large bowl and toss until coated.

On a plate, mix the Parmesan and breadcrumbs.

Lay out zucchini on the baking sheet after coating with the crumb mixture.

Bake for 15 to 20 minutes, or until crumbs are crisp and lightly browned.

If desired, serve with ketchup or salsa.

Heather’s Gingerbread Cookies
This is a very tasty Christmas dessert. This recipe is very nice for Christmas parties as it makes 2 1/2 dozen 2 1/2 inch cookies.

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

Grease a cookie sheet very lightly.

Shortening, water, and brown sugar are combined.

Combine the cinnamon, ginger cloves, allspice, baking soda, and salt in a sieve.

Mix well after adding to the sugar mixture.

For two hours, cover and chill.

On a board dusted with flour, roll out the dough to a thickness of 1/4 inch.

Utilize a dusted gingerbread cutter to cut.

Place on cookie sheet spaced roughly 2 inches apart.

10 to 12 minutes of baking.

Cool, then use frosting to decorate.

Bone Broth
Using beef bones and vegetables simmered together, homemade bone broth is simple to make.

Set oven to 400 degrees Fahrenheit (200 degrees C).

Apply cooking spray to a roasting pan.

Place the beef bones in the roasting pan after spreading tomato paste on them.

Bake for about 30 minutes, or until bones start to brown, in the preheated oven.

Add enough water to the slow cooker to cover the bones after moving the bones there.

Bay leaves, onions, carrots, and garlic are added to the broth mixture.

For at least 24 hours, cook on low.

Refrigerate the broth after straining it through a fine-mesh strainer.

Lime Pepper
Lime pepper is a little different from lemon pepper, and even better because you make it yourself!

Salt, black pepper, and lime zest should all be combined in an airtight jar.

Mix by shaking.

Use in dishes that call for lemon pepper.

Watermelon-Cilantro Salsa Tropical
Lend a taste of the tropical to the products of your summertime grilling efforts with this recipe for a fruity salsa with watermelon, mango, and pineapple.

Toss watermelon scallions pineapple mango cilantro and lime juice together in a bowl; season with salt and pepper.

Touchdown Taco Dip
Simply combine the ingredients for this incredibly simple sour cream dip with taco flavoring in a bowl, stir, and serve. There is no easier situation than that.

Place the sour cream Cheddar cheese chopped green chilies black olives and taco seasoning into a bowl and stir to combine.

Santa Fe Hatch Chile Green Sauce
A versatile green sauce is made with chopped, roasted Santa Fe Hatch chiles, flour, beef broth, garlic, and other seasonings.

Set oven rack about 6 inches from the heat source and preheat the oven’s broiler.

Line a baking sheet with aluminum foil.

Place chile peppers cut-side down on baking sheet.

Broil in the preheated oven until skin is heavily blistered and turning black about 4 minutes per side.

Transfer chile peppers to a bowl and cover tightly with plastic wrap.

Allow peppers to steam as they cool about 15 minutes.

Peel and chop the chile peppers.

Zopf (Swiss Braided Bread)
A Swiss Sunday Zopf bread recipe straight from Switzerland. This makes a beautiful loaf that is super simple to make. Homemade bread is never easier.

In a big bowl, dissolve the yeast in the warm milk.

Allow to stand for 10 minutes or until creamy.

Two cups of bread flour should be added after the egg yolk and butter.

Half a cup at a time, stir in the remaining flour, beating well after each addition.

When the dough comes together, turn it out onto a surface that has been lightly dusted with flour and knead it for 8 minutes, or until it is smooth and elastic.

Each of the three equal pieces of dough should be rolled into a cylinder that is 14 inches long.

Place the braided pieces on a baking sheet that has been lightly greased.

Allow to rise for about an hour, covered with a damp cloth, until it has doubled in size.

In the meantime, preheat the oven to 425°F (220 degrees C)

Salmon and Potato Pie
This recipe for French-Canadian salmon pie has been handed down through many generations and is a family favorite. It’s a straightforward dish that goes well with béchamel sauce.

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

Line a 9-inch deep-dish pie pan with one pie crust.

Set second pie crust aside.

Bring a large pot of salted water to a boil.

Add potatoes and cook until tender but still firm about 15 minutes.

Drain cool and chop.

In a medium saucepan cook onions garlic and butter over medium heat until onions become transparent.

Add onion mixture salmon and thyme to cooked potatoes.

Mash all together with milk adding just enough to bring about a mashed potato consistency.

Season with salt and pepper.

Spread evenly into the bottom pie crust.