Nut House Cook and recipe thread

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Looking for a super simple dip thatâ€s on the table in five minutes fast?

"This dish is so perfect for game days because it requires no actual cooking, and it can be served cool," says Emily Eggers at legallyhealthyblonde.com. "The longer it sits, the better the flavors are, so feel free to make this ahead of time and store it in the fridge."


Eggers recommends serving the dip with chips. If you have any leftovers, we also think toast makes an excellent vessel for the tasty condiment.

Cowboy Caviar Dip
Serves 6

Prep Time: 5 minutes



Ingredients:
½ cup Red Onion diced
15-ounce Can of Corn
15-ounce Can of Black-Eyed Peas
15-ounce Can of Black Beans
15-ounce Can of Fire-Roasted Garlic Tomatoes (or diced tomatoes)
1 cup Bell Peppers diced
2 Avocados
½ Jalapeño, seeds and stem removed
¼ cup Cilantro, chopped


The Cowboy Caviar recipe includes red onions, corn, beans, fire-roasted garlic tomatoes, bell peppers, avocadoes, jalapeño and cilantro.
The Cowboy Caviar recipe includes red onions, corn, beans, fire-roasted garlic tomatoes, bell peppers, avocadoes, jalapeño and cilantro. (Emily Eggers / LegallyHealthyBlonde.com)

Dressing Ingredients:
1 lime for two tablespoons lime juice
½ tablespoon Agave Nectar
1 tablespoon Olive Oil
¼ teaspoon Salt, more to taste
¼ teaspoon Cumin
¼ teaspoon Garlic Powder
Pinch of Chili Powder

‘Cowboy Caviar†can be served with chips or any other foods you like to dip.

Directions:
Open and drain each can. Rinse the black-eyed peas, black beans, and corn, but do not rinse the fire-roasted tomatoes.
Dice the red onion and the bell pepper, slice the jalapeño and remove the seeds and stems, finely chop the cilantro and dice the avocados.
Juice the lime until you have two tablespoons of lime juice.
In a small bowl, mix together lime juice, olive oil, agave nectar, and all the spices.
Whisk these together, ensuring no clumps remain.
Add all the prepared ingredients to a large bowl and mix thoroughly.
Add the dressing and mix again.
Taste and adjust levels of chili powder and salt.

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Who doesnâ€t love a good guac? Who hates spending half an hour prepping it in the kitchen? Raise your hand.

"When it is game day, I want to be watching the game and not chopping vegetables in my kitchen," says Alea Chappell, Trendgredient.com. "Thatâ€s why I was inspired to create my easy four-ingredient Guacamole recipe that comes together in five minutes and has a time-saving super hack: fresh (store-bought) salsa."

This way, says Chappell, you get all the flavor of chopped tomatoes, onions, peppers, and cilantro without wasting time prepping on game day. Ready to start not chopping?


Trendgredientâ€s Creamy 4-Ingredient Guacamole
Ingredients:



2 large ripe avocados, peeled and halved
1 lime, juiced
â…› tsp. ground cumin
â…“ cup fresh salsa, drained completely using a mesh sieve

Instructions:


In a medium bowl, mash peeled avocados with a fork or masher until you reach your desired chunkiness.
Add lime juice and cumin to the mashed avocados. Stir.
Add drained salsa and stir. Be sure you drain as much liquid out of the salsa as you can. Serve immediately and enjoy.

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Ingredients:

1 cup all-purpose flour (125 grams)

½ cup unsalted butter (115 grams)

¾ cup dark brown sugar (165 grams)

1 tsp vanilla extract

½ tsp fine sea salt

4 (1.9 oz) Butterfinger  Bars, coarsely chopped and divided (225 grams)

5 oz 60% cacao semisweet chocolate (140 grams)

1 tbsp canola oil (15 grams)

1 oz milk chocolate, melted, (30 grams) optional



Instructions:

1. Preheat the oven to 350 °F.

2. Line a baking sheet with parchment paper and evenly spread the flour onto the sheet. Bake in the preheated oven for 5-7 minutes, then set aside to cool.

3. Cream together butter and dark brown sugar until combined. Add the vanilla and salt and mix until incorporated. Then add the flour and mix until just incorporated.

4. Stir all but two tablespoons of the chopped Butterfinger into the cookie dough using a spatula or wooden spoon until combined.

5. Scoop the dough and roll into balls, then place on a baking sheet lined with parchment paper. Cover with plastic wrap, and place in the refrigerator to chill for 30 minutes.

6. If desired, dip chilled cookie dough balls into melted chocolate using a fork or chocolate dipping tool.

7. Place on a parchment lined baking sheet covered with a spritz of canola oil, drizzle with additional melted chocolate, if desired, and sprinkle with reserved chopped ButterfingerÂ.

[ChinaBuck]

Syncro, deliciously awaiting your post of your Asian spicy chicken wing sauce recipe. Thank you in advance.

[Syncro]

Syncro, deliciously awaiting your post of your Asian spicy chicken wing sauce recipe. Thank you in advance.

Ha! I had to look for it. I tend to put a bit more sesame oil, honey and red pepper than this is written for.

I thicken it up and use as more of a glaze than a sauce...even better if you're cooking hot over charcoal. Use as much or little lime depending on if you want to sweeten it up.

Boil the following for about ten minutes until sauce starts to thicken.

2/3 cup low sodium soy sauce
2/3 cup teriyaki sauce
2 tbs. honey
1 tbs. srirachi
1 tbs. sesame oil
1 tbs. rice vinegar
1 tsp. hoisin sauce
1 tsp. oyster (mushroom) sauce
1 tsp. red chili pepper flakes

Once the sauce has thickened a bit, remove it from heat and squeeze the juice from one lime in and stir it well. Remember that the sauce will thicken more as it cools so don't reduce it so much that it's a super thick paste once cooled. It will be too salty if over-reduced.

[ChinaBuck]

Syncro, deliciously awaiting your post of your Asian spicy chicken wing sauce recipe. Thank you in advance.

Ha!  I had to look for it.  I tend to put a bit more sesame oil, honey and red pepper than this is written for.

I thicken it up and use as more of a glaze than a sauce...even better if you're cooking hot over charcoal.  Use as much or little lime depending on if you want to sweeten it up.

Boil the following for about ten minutes until sauce starts to thicken.

2/3 cup low sodium soy sauce
2/3 cup teriyaki sauce
2 tbs. honey
1 tbs. srirachi
1 tbs. sesame oil
1 tbs. rice vinegar
1 tsp. hoisin sauce
1 tsp. oyster (mushroom) sauce
1 tsp. red chili pepper flakes

Once the sauce has thickened a bit, remove it from heat and squeeze the juice from one lime in and stir it well. Remember that the sauce will thicken more as it cools so don't reduce it so much that it's a super thick paste once cooled. It will be too salty if over-reduced.

That looks delish, I'll have to try it.

[Dzone1]

The oyster stews or dressing requires about one or one and 1/2 lb of oysters.   FRESH , never frozen.   Make your regular dressing and add the oysters sporadically in the mix and bake it about an hour.  If you not want a lot of them in there just add less.   BAKE till not runny.   Set temp about 300 for hour or so.... Take out and cool 15 min and serve hot for eating pleasure.  ENJOY.

Wrong thread, or too much holiday cheer.

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Oyster Dressing:
Ingredients
1 celery rib, chopped
1 small onion, chopped

1/4 cup butter, cubed
2 tablespoons minced fresh parsley
1/4 teaspoon poultry seasoning
1/8 teaspoon rubbed sage
1/8 teaspoon pepper
3 cups cubed day-old bread
1 large egg, beaten
2/3 cup chicken broth
1 cup shucked oysters, drained and coarsely chopped

https://www.tasteofhome.com/recipes/oyst...wsource=cl
Directions
In a small skillet, saute celery and onion in butter until tender; transfer to a large bowl. Stir in the parsley, poultry seasoning, sage and pepper. Add bread cubes. Combine the egg, broth and oysters; add to bread mixture, stirring gently to combine.
Transfer to a greased 1-qt. baking dish. Cover and bake at 350° for 20 minutes. Uncover; bake 10-15 minutes longer or until a thermometer reads 160° and stuffing is lightly browned.

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Schaller & Weber Split Pea Soup
Makes 3-4 servings

Prep time: 45 minutes

Cook time: 70 minutes

Ingredients

4 slices Schaller & Weber Bacon (chopped), or bacon of choice
2 carrots (chopped)
2 celery stalks (chopped)
1 lb. green split peas, soaked overnight
3 cans chicken broth, double strength
3 cans water
1 bay leaf
4 frankfurters, sliced
Salt and pepper, to taste

Directions

Cook bacon in a sauce pan until it starts to brown, add onions, carrots and celery, and sautà until the vegetables are lightly browned.
Add the split peas, chicken broth, water, and bay leaf.
Bring to boil and simmer on low heat for one hour.
Add frankfurters, season with salt and pepper, to taste, and continue simmering for ten minutes.

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Smoked Mississippi Pot Roast by Nicole Johnson, OrWhateverYouDo.com


Makes 8 servings

Prep time: 15 minutes

Cook time: 5 hours



Ingredients:
5-pound beef chuck roast
1 teaspoon salt
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon black pepper
8 whole pepperoncini peppers
1 packet au jus gravy mix
1 packet dry ranch dressing mix
½ teaspoon granulated garlic
¼ cup chopped carrots
1 stick salted butter
½ cup water


Directions:


Season the meat with salt, paprika, onion powder and black pepper. Preheat a cast-iron skillet or fire up your Blackstone (or another flat top griddle) and give both sides of the meat a good sear.
Preheat your pellet grill or oven to 275 °F.
Place the seared chuck roast into the bottom of a tinfoil high-sided pan. Pour in the pepperoncini, au jus, ranch dressing mix, garlic, carrots, butter and water.
Put the whole shebang on the grill, close the lid and let it ride.
Check the roast every hour or so, and adjust the placement on the grill as needed. You want to avoid hot spots so nothing burns. It shouldn't, but with live fire, you have to pay attention.
Continue cooking until the meat reaches 200-205 °F, and is fork-tender.
Serve with mashed potatoes, buttered rice and/or fresh bread.

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Parmesan Mushroom Appetizers by Olena Osipov




Add these Parmesan mushroom appetizers to your Thanksgiving lineup, and we doubt youâ€ll have any leftovers of the cheesy, delectable dish.

"This juicy Parmesan mushroom recipe is inspired by my Ukrainian heritage, where we always cook delicious fresh food with minimal ingredients," says Olena Osipov, iFOODreal, adding that they only use four ingredients — including salt and pepper — and 10 minutes of prep time.

"What's even better is that you can make ahead the recipe two days in advance, refrigerate right in a baking dish and bake fresh before serving ([whether youâ€re at] your house or not)."

With the leftover raw stems, Osipov recommends using them in soups and casseroles. For a side dish instead of finger food, you can serve these cheesy mushrooms with a side of quinoa or rice.

Serves 8

Prep time: 10 minutes

Cook time: 15 minutes

Ingredients:

1 ½ lbs. brown mushrooms

1 cup Parmesan cheese, grated

½ tsp. salt

½ tsp. ground black pepper

Directions:

1. Preheat oven to 450 °F. While the oven is preheating, wash mushrooms with cold water, drain and place in a bowl.

2. To remove stems, pop off the cap using your hands and save to use in other dishes.


3. On a large baking sheet, place mushroom caps tightly packed and touching. Sprinkle with salt and pepper.

4. Top with Parmesan cheese, concentrating on filling up the cavities.

5. Bake for 15 minutes, or until mushrooms are golden on the outside and cheese has melted. Serve hot.


Store: Refrigerated in an airtight container for up to 5 days.

Make Ahead: Prep step 1-4, tightly wrap baking sheet with plastic and refrigerate for up to 2 days. When ready to serve, if you have used a ceramic dish for storage, warm it to room temperature on the counter for 30 minutes to prevent shattering, then bake following step 5.

[TcSoup]

Thank You Martha or in your case Snoop .

They all look delicious

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Hanukkah starts Sunday, which means itâ€s time to enjoy a delicious holiday tradition: latkes.

Debi Morgan, of Southern food blog Quiche My Grits, shared her recipe with Fox News. In her blog post, Morgan says that to make the best latkes, you should use "simple and traditional ingredients," including Russet potatoes and matzo meal.
She also said the most authentic latkes are made with hand-grated potatoes.




Ingredients
3 medium Russet potatoes, grated

1 small onion, grated

3 tbsps. matzo meal

1 large egg, beaten

1 tsp. kosher salt

dash of black pepper

1 cup canola oil or chicken fat (schmaltz)


Instructions
1. Peel potatoes and immediately place in ice water.

2. Grate potatoes over a bowl of ice water using a box grater with medium holes.

3. Grate onion or pulse in food processor.

4. Put grated potatoes and onion in a thin dish towel and wring it into a large bowl. Squeeze the towel until there is very little liquid left in the potatoes.

5. Dispose of the excess liquid in the bowl but leave the white potato starch on the bottom.

6. Add grated potatoes and onions to the bowl with matzo meal, beaten egg, salt and pepper. Mix until blended.

7. Heat a shallow amount of oil in a cast iron skillet over medium heat until a small amount of flour sizzles when added to oil.

8. Using a tablespoon, drop a heaping spoonful of batter into oil and press it down with the back of the spoon to make a flat pancake.

9. Fry latkes until crispy and golden brown; about 3 to 5 minutes per side.

10. Transfer to a wire rack to drain, then keep warm in a 170 degree oven until ready to serve.

11. Serve with sour cream or applesauce and an extra sprinkle of kosher salt.

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As weather chills, that dip in temperature is often accompanied by cold and flu season. Many people are anxious to avoid feeling under the weather this time of year, and to help ward off many illnesses, one may only need to look to the kitchen stove.

Chicken soups and other soup recipes long have been touted as homeopathic remedies for colds. Not only are they hydrating, hot soups can break up congestion in the nose and chest. Plus their vegetable-rich content offers the vitamins and minerals needed to boost oneâ€s immune system. Any soup will do, but “Sylvieâ€s Stars and Moon Soup” is whimsical enough to excite even the pickiest and youngest members of your household.


zigbeeâ€s Stars and Moon Soup

Serves 2 to 4

2 cans (10.5 oz or 14.5 oz) chicken broth (or homemade if desired)

2 medium carrots, peeled and cut into coins

1/4 cup orecchiette

1/2 cup elbow macaroni

1/2 cup mini pasta stars (pastina)

1 cup frozen shelled edamame

8 green beans, cut into 1Ú2-inch pieces

1 cup shredded, cooked chicken

Freshly ground black pepper

Pour the broth into a medium saucepan over medium-high heat. Add the carrots and bring to a boil. Add the orecchiette and cook for 2 minutes. Add the macaroni and cook for 3 minutes more. Add the stars, edamame, and green beans and cook for 4 minutes more. Add the chicken, cook until it is heated through, then sprinkle with pepper and serve.

Chefâ€s note: Dana Corwin, from Food & Wine, makes this soup almost every Saturday in the winter with her daughter Sylvie. Feel free to take liberties with the recipe. Change the vegetables, add more broth or adjust the seasonings. The dish is very forgiving and versatile.

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Alaska scallops with pumpkin Alfredo

Ingredients:
1/2 cup canned pumpkin purÃe
1/4 cup heavy cream or coconut milk
1/3 cup finely grated pecorino Romano or Parmigiano-Reggiano cheese (substitute 2 to 3 tablespoons nutritional yeast for dairy-free)
Sea salt, to taste
Freshly ground black pepper, to taste
3 tablespoons unsalted butter (substitute avocado oil for dairy-free)
15 fresh sage leaves
¾ pound Alaska scallops, patted dry
2, 14-ounce cans hearts of palm linguine, rinsed and drained

Directions:
Make the sauce: Whisk the pumpkin purÃe and cream in a saucepan. Warm over medium heat until steam begins to rise from the edges. Add the cheese or nutritional yeast and stir until combined. Season with salt and pepper to taste. Cover and keep warm over low heat.
Line a small plate with paper towels. Melt the butter in a medium skillet over medium-high heat. Once the melted butter is hot, add the sage leaves and fry for about a minute per side, until darkened and crispy. Transfer the leaves to the paper towel-lined plate.
Add the scallops to the butter, which should be beginning to brown. Sear for about two minutes per side, or until just cooked through. Smaller scallops may cook more quickly.
Toss the hearts of palm linguine with the pumpkin Alfredo and divide between plates. Top with the seared scallops and crispy sage leaves, and sprinkle with a bit of sea salt. Serve hot.