Thought of the Day
Until the rotten tooth is pulled out, the mouth must chew with caution.
January 31st 2025
Homemade Pop Tarts
Homemade Pop Tarts
Homemade Pop-Tarts Recipe from The Pioneer Woman
Prep time: 15 minutes
Cooking time: 15 minutes
Serving size: 6 servings
Ingredients
- 2 whole Refrigerated Pre-made Pie Crusts
- 1/2 cup Fruit Jam, Any Variety, Plus 1 Tablespoon For Icing
- 1 Tbsp. Cornstarch
- 1 Egg
- 1 cup Powdered Sugar
- 1 Tbsp. Heavy Cream (or More As Needed)
- Sprinkles
Directions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a small bowl, combine ½ cup of your favorite jam with a bit of cornstarch to thicken. In another bowl, beat an egg until smooth and set aside.
- Lightly flour a clean surface and roll out two ready-made pie crusts into 11-inch circles. Trim the edges to create two 9-inch squares, then cut each square into six strips, about 3 inches wide.
- Place 1–2 tablespoons of the jam mixture near one end of each strip. Brush the edges around the jam with the beaten egg to act as glue. Fold the other end of the strip over the jam and press the edges to seal.
- Use a fork to crimp the edges of each tart for a decorative and secure seal. Repeat for all strips.
- Arrange the tarts on the prepared baking sheet and bake for 15–18 minutes, or until the crust turns golden. Allow the tarts to cool on the baking sheet.
- While the tarts cool, prepare the glaze by whisking together powdered sugar, 1 tablespoon of jam, and 1–2 tablespoons of cream until smooth. Drizzle the glaze over the tarts and decorate with sprinkles if desired. Let the glaze set before serving.
- Enjoy the tarts warm or at room temperature!
Herbed Steak Fries
Herbed Steak Fries
Herbed Steak Fries Recipe from Taste of Home
Prep time: 10 minutes
Cooking time: 15 minutes
Servings: 4 servings
Ingredients
- 4 cups frozen steak fries
- 1 tablespoon olive oil
- 1-1/2 teaspoons dried basil
- 1-1/2 teaspoons dried parsley flakes
- 1/4 teaspoon garlic salt
- 1/4 teaspoon seasoned salt
- 1/4 cup grated Romano cheese
Directions
- Prepare the Fries
Preheat your oven to 450°F. In a large bowl, combine the first six ingredients and toss the steak fries to coat evenly. - Bake the Fries
Arrange the coated steak fries in a single layer on a greased 15x10x1-inch baking pan. Bake for 15–20 minutes or until lightly browned. - Add Cheese and Serve
Remove the fries from the oven and sprinkle them with cheese. Serve immediately and enjoy
Chicken Curry
Chicken Curry
Chicken Curry Recipe from Delish
Prep time: 20 minutes
Cooking time: 25 minutes
Servings: 4-6 servings
Ingredients
- 1 large white onion, coarsely chopped
- 1 jalapeño, seeded, coarsely chopped
- 1 (2 1/2″) piece ginger, peeled, coarsely chopped
- 8 cloves garlic, peeled
- 3 Tbsp. vegetable oil
- 2 Tbsp. curry powder
- Kosher salt
- 2 Tbsp. tomato paste
- 2 cups tomato puree
- 2/3 cup whole-milk yogurt
- 2 lb. boneless, skinless chicken thighs
- 1 tsp. garam masala
- Basmati rice and chopped fresh cilantro, for serving
Directions
- Prepare the Onion
- In a food processor, blend the onion into a puree. If the onion gets stuck, stir it with a spoon and continue pulsing. Transfer the onion puree to a small bowl.
- Make the Aromatic Paste
- In the same food processor, combine jalapeño, ginger, garlic, and 1/2 cup of water. Blend until a smooth paste forms, then transfer to another small bowl.
- Cook the Base
- Heat oil in a large pot over medium heat. Add curry powder and toast, stirring constantly, until fragrant, about 1 minute. Stir in the onion puree, season with salt, and cook until most of the moisture evaporates and it thickens into a paste, about 5 minutes. Add the jalapeño paste and cook for another minute, stirring occasionally. Mix in the tomato paste and cook until it darkens about 2 minutes.
- Blend the Sauce
- Transfer the cooked onion mixture back to the food processor. Add tomato puree and yogurt, blending until the sauce is smooth. Pour the sauce back into the pot, stir in 1 cup of water, and bring to a boil. Reduce the heat to low and let the sauce gently simmer.
- Cook the Chicken
- Pat the chicken thighs dry with paper towels and season them with salt. Add the chicken to the pot, cover, and cook over low heat, stirring every 5 minutes to prevent sticking. Cook until the chicken reaches an internal temperature of 165°F, about 20 minutes. Adjust seasoning with salt if needed, and sprinkle garam masala over the curry, stirring to combine.
- Serve
- Divide cooked rice into bowls and spoon the chicken curry over the top. Garnish with fresh cilantro before serving.
Apple Crumble
Apple Crumble
Apple Crumble Recipe from The Pioneer Woman
Prep time: 20 minutes
Cooking time: 1 hour
Servings: 8-10 servings
Ingredients
Apple Filling
- Salted butter, for the baking dish
- 8 medium baking apples (such as Honeycrisp, Granny Smith, or Braeburn; about 4 pounds), peeled, cored, and sliced (4 lbs. 3 oz.)
- 2 Tbsp. fresh lemon juice
- 1 cup granulated sugar
- 1 heaping Tbsp. all-purpose flour
- 1/2 tsp. ground cinnamon
- 1/4 tsp. kosher salt
Topping
- 1 cup all-purpose flour
- 1 cup packed brown sugar
- 1 cup chopped walnuts
- 1/4 tsp. baking powder
- 1/4 tsp. baking soda
- Pinch of kosher salt
- 8 Tbsp. (1 stick) salted butter, melted
- Ice cream or warm caramel sauce, for serving
Directions
- Prepare the Apples
- Preheat your oven to 350°F and butter a 13×9-inch baking dish. Add sliced apples to the dish and drizzle with lemon juice, tossing gently to coat. Spread the apples evenly across the dish. Combine granulated sugar, flour, cinnamon, and a pinch of salt in a bowl. Sprinkle this mixture over the apples and toss to ensure the slices are well coated.
- Make the Topping
- In another bowl, combine flour, brown sugar, chopped walnuts, baking powder, baking soda, and a small pinch of salt. Stir in melted butter until the mixture is crumbly. Spread this topping evenly over the apples.
- Bake the Crisp
- Bake the dish for 55–60 minutes, or until the topping is golden brown and crisp. Serve the apple crisp warm or at room temperature. Pair it with ice cream or drizzle with caramel sauce for an extra treat.
Butternut-Gouda Pot Stickers
Butternut-Gouda Pot Stickers
Butternut-Gouda Pot Sticker Recipe from Taste of Home
Prep time: 45 minutes
Cooking time: 15 minutes
Servings: about 4 dozen
Ingredients
- 1 small butternut squash (about 2-1/2 pounds)
- 1 tablespoon butter
- 1 small sweet red pepper, finely chopped
- 1 small onion, finely chopped
- 2 cups shredded Gouda cheese
- 1/2 teaspoon salt
- 1/2 teaspoon minced fresh thyme or 1/8 teaspoon dried thyme
- 1/2 teaspoon pepper
- 1 package (10 ounces) pot sticker or gyoza wrappers
- 3 tablespoons canola oil, divided
- 3/4 cup water, divided
Directions
- Slice the butternut squash in half lengthwise and remove the seeds. Place the halves, cut side down, into a microwave-safe dish. Add about 1/2 inch of water to the dish, cover, and microwave on high until the squash is tender, approximately 15–20 minutes. Let it cool slightly, then scoop out the flesh and mash it.
- Heat butter in a skillet over medium heat. Add finely chopped onion and bell pepper, cooking until softened, about 4–6 minutes. Combine this mixture with the mashed squash, then mix in shredded cheese, a pinch of salt, thyme, and black pepper.
- Take one dumpling wrapper (keep the rest covered with a damp towel to prevent drying). Place about a tablespoon of the squash mixture in the center. Moisten the edge of the wrapper with water, fold it over the filling, and pleat the front side to create a pouch shape. Flatten the bottom of the pot sticker slightly so it can stand upright. Repeat with the remaining wrappers and filling.
- Heat a tablespoon of oil in a large nonstick skillet over medium heat. Arrange about a third of the pot stickers in the pan and cook until the bottoms are golden, around 1–2 minutes. Carefully add 1/4 cup of water, then quickly cover the skillet to trap the steam (be cautious of splattering). Steam for 3–4 minutes, then uncover and cook until the bottoms are crisp and the water has evaporated about 1–2 minutes. Repeat the process for the remaining pot stickers.
Tomato Mozzarella Focaccia
Tomato Mozzarella Focaccia
Tomato Mozzarella Focaccia Recipe from HGTV
Prep time: 2 hours
Cooking time: 20-25 minutes
Servings: Yields 2 Loaves
Ingredients
- 5 cups all-purpose flour / 635g
- 4 teaspoons yeast / 17g
- 2/3 cup grated parmesan / 35g
- 2 teaspoons sea salt
- 2 tablespoons fresh thyme, finely chopped
- 2 cups warm water
- 4 tablespoons extra virgin olive oil
For the topping:
2 tablespoons extra virgin olive oil
1/4 teaspoon fine sea salt
1 clove garlic, grated (optional)
12 cherry tomatoes
25 fresh mozzarella pearls
Directions
- Grease two 9″x13″ rimmed baking pans with oil and set them aside.
- In a large mixing bowl or the bowl of a stand mixer, combine the flour, yeast, parmesan cheese, salt, and thyme. Gradually mix in the water and olive oil while stirring. Stir until all the ingredients are fully combined. If kneading by hand, transfer the dough to a lightly floured surface and knead for about 10 minutes. If using a stand mixer, attach the dough hook and mix on medium speed for 5–7 minutes.
- Divide the dough into two equal portions. Roll each piece into a rectangle slightly larger than your prepared baking pans. Place the dough into the greased pans, pressing it into the edges to fit. Lightly dust the surface of the dough with flour and cover with plastic wrap greased with olive oil or cooking spray. Cover the pans with a kitchen towel and let the dough rise in a warm place until it doubles in size, about 1 to 1 1/2 hours, depending on the conditions.
- Preheat the oven to 450°F (232°C). Slice the mozzarella pearls in half, preparing 25 halves for each loaf. Halve the cherry tomatoes, remove the seeds, and slice each half lengthwise again to create quarters (24 quarters for each loaf). Arrange the tomato pieces cut-side-down on a wire rack to drain excess liquid. Mix olive oil, grated garlic, and salt in a small bowl, and set it aside.
- Once the dough has risen, gently remove the plastic wrap. Use your fingertips to press 5 rows of 5 dimples into the surface of each loaf. Place a piece of mozzarella into each dimple. Brush the top of the dough with the garlic oil mixture, then press the tomato quarters into the dough between the rows of mozzarella.
- Bake the loaves for 20–25 minutes or until the tops are lightly golden. Remove from the oven and allow to cool on a wire rack before serving.
Fish Tacos
Fish Tacos
Fish Tacos Recipe from Natasha’s Kitchen
Prep time: 30 minutes
Cooking time: 25 minutes
Servings: Yields 24 tacos
Ingredients
Fish Taco Ingredients:
- 24 small white corn tortillas
- 1 1/2 lb tilapia
- 1/2 tsp ground cumin
- 1/2 tsp cayenne pepper
- 1 tsp salt
- 1/4 tsp black pepper
- 1 Tbsp Olive oil
- 1 Tbsp unsalted butter
Fish Taco Toppings:
- 1/2 small purple cabbage
- 2 medium avocado, sliced
- 2 Roma tomatoes, diced (optional)
- 1/2 diced red onion
- 1/2 bunch Cilantro, longer stems removed
- 4 oz 1 cup Cotija cheese, grated
- 1 lime cut into 8 wedges to serve
Fish Taco Sauce Ingredients:
- 1/2 cup sour cream
- 1/3 cup Mayo
- 2 Tbsp lime juice, from 1 medium lime
- 1 tsp garlic powder
- 1 tsp Sriracha sauce, or to taste
Directions
- Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper or a silicone mat. In a small bowl, mix together the seasonings: 1/2 teaspoon cumin, 1/2 teaspoon cayenne pepper, 1 teaspoon salt, and 1/4 teaspoon black pepper. Evenly sprinkle the seasoning mixture over both sides of the tilapia fillets.
- Lightly drizzle olive oil over the fish and add small pieces of butter on top of each fillet. Bake the fish for 20–25 minutes. If you’d like browned edges, switch to broil for the last 3–5 minutes.
- In a medium bowl, whisk together all the taco sauce ingredients until smooth and well combined.
- To prepare the tacos, warm the corn tortillas by toasting them briefly on a dry skillet or griddle over medium-high heat.
- Assemble the tacos by placing pieces of baked fish onto the tortillas. Add your preferred toppings, such as shredded cabbage, diced tomatoes, or sliced avocado. Sprinkle with cotija cheese and drizzle with the prepared taco sauce. Finish with a fresh lime wedge for squeezing over the tacos just before serving.
Twice-Baked Potatoes
Twice-Baked Potatoes
Twice-Baked Potatoes Recipe from The Pioneer Woman
Prep time: 30 minutes
Cook time: 1 hour 15 minutes
Servings: 8-12 servings
Ingredients
- 8 baking potatoes, washed
- 2 sticks of butter, cubed
- 8 slices cooked bacon, crumbled or finely chopped
- 1 cup sour cream
- 2 cups cheddar jack cheese, divided
- 1 cup whole milk
- 2 tsp. seasoned salt
- 1/2 tsp. ground black pepper, plus more for serving
- 4 green onions, thinly sliced
Directions
- Preheat your oven to 425°F (220°C). Use a fork to pierce each potato 3–4 times, then place them on a baking sheet. Roast the potatoes for about 1 hour and 15 minutes, or until they are tender when pressed. Allow the potatoes to cool until they can be handled comfortably. Lower the oven temperature to 375°F (190°C).
- In a large mixing bowl, add butter, cooked bacon, and sour cream. Carefully cut each potato in half lengthwise with a sharp knife. Scoop out the potato flesh into the bowl, leaving a thin layer of potato inside the skins to provide structure. Arrange the empty potato skins on a baking sheet.
- Mash the scooped potato together with the butter, bacon, and sour cream. Stir in 1 cup of shredded cheese, milk, seasoned salt, most of the sliced green onions (reserving some for garnish), and black pepper. Mix until well combined.
- Spoon the mashed potato mixture evenly into the potato skins. Sprinkle the remaining 1 cup of cheese over the tops. Bake the filled potatoes at 375°F until the tops are golden brown and heated through, about 20 minutes. Garnish with the reserved green onions and a dash of black pepper before serving.
Southern Pimento Cheese
Southern Pimento Cheese
Southern Pimento Cheese Recipe from HGTV
Prep time: 5-10 minutes
Cooling time: 30 minutes
Servings: 8 – 10 servings
Ingredients
- 6 tablespoons mayonnaise
2 tablespoons pickle juice
1 1/2 teaspoons Dijon mustard
1 teaspoon hot sauce (recommendation: Frank’s RedHot Hot Sauce)
1 teaspoon minced garlic
1/2 teaspoon kosher salt
1 teaspoon black pepper, ground
1 roasted red pepper, skinned, seeded and chopped
1/2 cup pimento pieces, drained
1 pound mild or medium-sharp cheddar cheese, grated
Directions
- In a mixing bowl, combine mayonnaise, pickle brine, mustard, hot sauce, minced garlic, salt, and black pepper. Stir until the mixture is smooth and well blended.
- Gently mix in the diced red pepper, chopped pimentos, and shredded cheddar cheese until evenly distributed.
- Refrigerate the mixture for at least 30 minutes before serving to allow the flavors to meld.
