Tomato Mozzarella Focaccia

Tomato Mozzarella Focaccia

Tomato Mozzarella Focaccia

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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

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Directions

  1. Grease two 9″x13″ rimmed baking pans with oil and set them aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
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Fish Tacos

Fish Tacos

Fish Tacos

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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:

raw tilapia fillet with spices - tilapia fillet stock pictures, royalty-free photos & images
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Directions

  1. 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.
  2. 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.
  3. In a medium bowl, whisk together all the taco sauce ingredients until smooth and well combined.
  4. To prepare the tacos, warm the corn tortillas by toasting them briefly on a dry skillet or griddle over medium-high heat.
  5. 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.
close up of fish tacos on a plate - fish tacos stock pictures, royalty-free photos & images
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Twice-Baked Potatoes

Twice-Baked Potatoes

Twice-Baked Potatoes

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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
preparing twice baked potato shepherd's pie - making twice baked potatoes stock pictures, royalty-free photos & images
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Directions

  1. 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).
  2. 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.
  3. 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.
  4. 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.
preparing loaded twice baked potato - making twice baked potatoes stock pictures, royalty-free photos & images
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Southern Pimento Cheese

Southern Pimento Cheese

Southern Pimento Cheese

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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
pimento cheese - pimento cheese in bowl stock pictures, royalty-free photos & images
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Directions

  1. 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.
  2. Gently mix in the diced red pepper, chopped pimentos, and shredded cheddar cheese until evenly distributed.
  3. Refrigerate the mixture for at least 30 minutes before serving to allow the flavors to meld.
grilled pimento cheese sandwich - pimento cheese stock pictures, royalty-free photos & images
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Beef Bourguignon

Beef Bourguignon

Beef Bourguignon

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Beef Bourguignon Recipe from thekitchn

Prep time: 20-25 minutes

Cook time: 2 hours & 30 minutes

Servings: 4 to 6 servings

Ingredients

  • 1 large yellow onion
  • 1 medium carrot
  • 3 cloves garlic
  • 8 ounces thick-cut bacon (5 to 6 slices)
  • 1 (3-pound) boneless beef chuck roast
  • 3 teaspoons kosher salt, divided, plus more as needed
  • 3/4 teaspoon freshly ground black pepper, divided, plus more as needed
  • 1 tablespoon tomato paste
  • 3 tablespoons all-purpose flour
  • 1 (750-milliliter) bottle of dry red wine
  • 1 cup low-sodium beef broth
  • 5 sprigs fresh thyme
  • 2 dried bay leaves
  • 8 ounces pearl onion (about 25), not thawed if frozen
  • 8 ounces cremini mushrooms
  • 3 tablespoons unsalted butter
  • Chopped fresh parsley leaves, for garnish (optional)

Serving options:

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Directions

  1. Preheat Oven:
    Arrange a rack in the lower third of the oven and preheat to 350°F (175°C).
  2. Prepare Ingredients:
    Dice the onion, slice the carrot, and mince the garlic. Trim excess fat from the beef and cut it into 2-inch cubes. Pat the beef dry with paper towels and season it with 2 teaspoons of kosher salt and 1/2 teaspoon of black pepper.
  3. Cook Bacon:
    In a Dutch oven or heavy oven-safe pot with a lid, cook the bacon over medium heat, stirring occasionally, until the fat renders and the bacon becomes crisp (10–12 minutes). Remove the bacon with a slotted spoon and set aside in a bowl.
  4. Brown the Beef:
    Working in batches, sear the beef in the rendered bacon fat until browned on all sides (2–3 minutes per side). Transfer the browned beef to the bowl with the bacon. Repeat with the remaining beef.
  5. Cook Vegetables:
    Add the onion and carrot to the pot and sauté until the onion softens (about 3 minutes). Stir in the garlic and cook for 30 seconds until fragrant. Mix in the tomato paste and cook for 1–2 minutes, allowing it to deepen in color. Sprinkle the flour over the vegetables, stirring to coat, and cook for 1 minute.
  6. Deglaze and Combine:
    Pour in the red wine, scraping up any browned bits from the bottom of the pot. Stir in the beef broth, thyme sprigs, bay leaves, and the remaining 1/2 teaspoon of kosher salt. Return the browned beef, bacon, and any accumulated juices to the pot. Bring the mixture to a simmer over medium-high heat.
  7. Braise in the Oven:
    Cover the pot with a tight-fitting lid and transfer it to the oven. Braise for about 2 hours, or until the beef is fork-tender.
  8. Prepare Onions and Mushrooms:
    About 30 minutes before the stew is done, melt the butter in a skillet over medium heat. Add the pearl onions, mushrooms, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Sauté until the vegetables are tender and lightly browned (12–15 minutes).
  9. Combine and Serve:
    Remove the pot from the oven and discard the bay leaves and thyme stems. Stir in the cooked onions and mushrooms. Adjust seasoning with more salt and pepper to taste. Garnish with chopped parsley if desired, and serve warm.
beef bourguignon - beef bourguignon stock pictures, royalty-free photos & images
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Sticky Toffee Pudding

Sticky Toffee Pudding

Sticky Toffee Pudding

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Sticky Toffee Pudding Recipe from Tastes Better from Scratch

Prep time: 20 minutes

Cook time: 25 minutes

Servings: 12 servings

Ingredients

  • 8 ounces Medjool dates*, pitted
  • 1 cup boiling water
  • 1/3 cup butter, room temperature
  • 2/3 cup light brown sugar, firmly packed
  • 2 teaspoons vanilla extract
  • 2 large eggs, room temperature
  • 2 Tablespoons molasses
  • 1 2/3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt

Toffee Sauce:

  • 1/2 cup heavy whipping cream
  • ½ cup butter
  • 3/4 cup light brown sugar, packed
  • 1 Pinch salt
  • 2 tsp vanilla extract
  • Chopped walnuts, optional
close-up of dessert in bowls. - sticky toffee pudding stock pictures, royalty-free photos & images
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Directions

  1. Preheat and Prepare Pan:
    Preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin or individual ramekins.
  2. Prepare Date Mixture:
    Place the dates in a blender or food processor and pour the boiling water over them. Let the mixture sit for 5 minutes to soften.
  3. Make the Batter:
    • In a mixing bowl, cream the softened butter and brown sugar together until light and fluffy.
    • Add the eggs one at a time, beating well after each addition. Stir in the molasses and vanilla extract.
    • In a separate bowl, sift together the flour, baking powder, and salt. Gradually mix the dry ingredients into the wet batter until combined.
  4. Combine Date Mixture and Batter:
    • Blend the softened date mixture until smooth, then stir in the baking soda.
    • Gently fold the date mixture into the batter until evenly combined. Avoid overmixing to keep the muffins light.
  5. Bake the Muffins:
    • Divide the batter evenly among the prepared muffin cups or ramekins.
    • Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean or with a few crumbs. For a square baking dish, bake for 22–25 minutes. Avoid overbaking to maintain moisture.
  6. Prepare the Toffee Sauce:
    • In a small saucepan, combine the cream, brown sugar, butter, and salt. Heat over low heat, stirring occasionally, until the sugar is fully dissolved, and the sauce thickens slightly (about 7–10 minutes).
    • Remove from heat and stir in the vanilla extract.
  7. Serve:
    • Turn the muffins flat-side up and drizzle warm toffee sauce generously over the top. Garnish with chopped walnuts if desired.
  8. Storage Tips:
    Store the muffins and toffee sauce separately in airtight containers in the refrigerator for up to 5 days.
  9. Enjoy these indulgent muffin cakes warm for the ultimate treat!
sticky toffee pudding - sticky toffee pudding stock pictures, royalty-free photos & images
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Buffalo Mac and Cheese Bites

Buffalo Mac and Cheese Bites

Buffalo Mac and Cheese Bites

January 20th is National Cheese Lovers Day!

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Buffalo Mac and Cheese Bites Recipe from Franks RedHot

Prep time: 15 minutes

Cook time: 15 minutes

Servings: 12 servings

Ingredients

  • 3 tablespoons butter
  • 1/4 cup flour
  • 1 cup milk
  • 1/3 cup plus 3 tablespoons Frank’s RedHot® Original Cayenne Pepper Hot Sauce
  • 2 cups shredded Cheddar cheese
  • 2 eggs, lightly beaten, divided
  • 4 ounces elbow macaroni, cooked
  • 1 1/4 cups panko bread crumbs
  • Vegetable oil, for frying
gluten free mac and cheese - buffalo sauce macaroni and cheese stock pictures, royalty-free photos & images
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Directions

  1. Prepare the Cheese Sauce:
    • Melt the butter in a large saucepan over medium heat.
    • Whisk in the flour and cook for 1 minute, stirring constantly.
    • Gradually add the milk, whisking until thickened.
    • Reduce heat to low and stir in 1/3 cup RedHot Sauce and cheese until melted. Remove from heat.
  2. Separate the Cheese Sauce:
    • Set aside ½ cup of the cheese sauce in a small microwave-safe bowl for later.
    • Add 1 egg to the remaining cheese sauce, stirring to combine.
  3. Combine with Macaroni:
    • Gently stir the cooked macaroni into the cheese sauce until coated.
    • Spread the mixture evenly into a greased 13×9-inch pan. Cover and refrigerate for at least 4 hours.
  4. Shape and Coat the Mac & Cheese Bites:
    • Heat 2 inches of oil in a large, deep skillet to 350°F.
    • Whisk the remaining 3 tbsp RedHot Sauce with 1 egg in a small bowl.
    • Place panko breadcrumbs in another shallow dish.
    • Scoop chilled mac & cheese into 24 tablespoon-sized balls. Dip each ball into the egg mixture, shake off excess, and roll in panko to coat.
  5. Fry the Bites:
    • Fry mac & cheese balls in batches, being careful not to overcrowd the skillet. Cook until crispy and golden brown, about 2–3 minutes per batch.
    • Transfer to a paper towel-lined plate to drain.
  6. Serve with Hot Cheese Sauce:
    • Reheat the reserved cheese sauce in the microwave for 1–2 minutes, stirring every 30 seconds.
    • Serve the fried mac & cheese bites warm with the hot cheese sauce for dipping.
fried mac and cheese bites - frying macaroni and cheese stock pictures, royalty-free photos & images
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Homemade Bread

Homemade Bread

Basic Homemade Bread

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Basic Homemade Bread Recipe from Taste of Home

Prep time: 2 hours

Cook time: 35 minutes

Servings: Yields 2 loaves

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 3 tablespoons plus 1/2 teaspoon sugar
  • 2-1/4 cups warm water (110° to 115°)
  • 1 tablespoon salt
  • 6-1/4 to 6-3/4 cups bread flour
  • 2 tablespoons canola oil
Photo by Getty Images

Directions

  1. Prepare the Yeast:
    • In a large bowl, dissolve the yeast and 1/2 tsp sugar in warm water.
    • Let it sit until bubbles form on the surface, about 5–10 minutes.
  2. Mix the Dough:
    • In a separate bowl, whisk together the salt, 3 cups of flour, and the remaining 3 tbsp sugar.
    • Stir the oil into the yeast mixture, then pour it into the flour mixture.
      Beat until smooth, then gradually stir in the remaining flour, 1/2 cup at a time, until a soft dough forms.
  3. Knead the Dough:
    • Turn the dough onto a floured surface and knead for 8–10 minutes until smooth and elastic.
    • Place the dough in a greased bowl, turning once to coat the top.
      Cover and let it rise in a warm place until doubled in size, about 1 1/2–2 hours.
  4. Shape the Dough:
    • Punch down the dough and divide it in half.
    • Shape each half into a loaf and place in two greased 9×5-inch loaf pans.
      Cover and let the dough rise again until doubled, about 1–1 1/2 hours.
  5. Bake:
    • Preheat the oven to 375°F.
    • Bake the loaves for 30–35 minutes or until golden brown. The bread should sound hollow when tapped or with an internal temp of 200°F on a thermometer.
  6. Cool:
    • Remove the loaves from the pans and cool on wire racks.
  7. Enjoy your freshly baked bread!
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Sauteed Kale

Sauteed Kale

Sauteed Kale

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Roasted Root Vegetable Recipe from Love and Lemons

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 4 to 6 servings

Ingredients

  • 1 large bunch kale (7 to 8 cups chopped leaves)
  • 3 tablespoons olive oil
  • 3 cloves garlic, peeled and sliced
  • Pinch red pepper flakes
  • 1/2 cup (118ml) chicken broth, veggie broth, white wine, OR water (plus more as needed)
  • 1/4 teaspoon fine sea salt or more to taste
  • Half of a lemon
Photo by Getty Images

Directions

  1. Prep the Kale:
    • Rinse the kale thoroughly.
    • Pull the leaves from the stems, discarding the stems or saving them for stock.
    • Chop the leaves into roughly 2-inch pieces
  2. Sauté the Garlic:
    • Heat 2 tbsp olive oil in a wide skillet over medium heat.
    • Add the garlic and red pepper flakes to the skillet.
    • Stir often and cook until the garlic is soft but not browned.
  3. Cook the Kale:
    • Add the kale, vegetable stock, and 1/4 tsp salt to the skillet.
    • Toss occasionally and cook for 7–8 minutes until the kale is bright green, soft, and wilted.
    • Add more stock or water as needed if the liquid evaporates before the kale is tender.
  4. Finish and Serve:
    • Taste and adjust with additional salt if needed.
    • Stir in the lemon juice just before serving.
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Smoked Salmon Deviled Eggs

Smoked Salmon Deviled Eggs

Smoked Salmon Deviled Eggs

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Smoked Salmon Deviled Eggs Recipe from Downshiftology

Prep time: 20 minutes

Cook time: 14 minutes

Servings: Yields 12 deviled eggs

Ingredients

  • 6 large eggs
  • 3 tablespoons mayonnaise
  • 1 tablespoon finely chopped shallot
  • 1 teaspoon Dijon mustard
  • 1 teaspoon lemon juice
  • 1 teaspoon finely chopped dill
  • Salt and pepper to taste
  • 2 ounces smoked salmon
  • 1 tablespoon capers
  • Extra dill for garnish
Photo by Getty Images

Directions

  1. Cook the Eggs:
    • Bring a pot of water to a boil.
    • Reduce the heat to low so the water is no longer boiling.
    • Gently lower the eggs into the water using a skimmer.
    • Increase the heat back to high and boil for 14 minutes.
  2. Chill the Eggs:
    • While the eggs boil, prepare an ice water bath.
    • After 14 minutes, transfer the eggs to the ice water bath to cool completely.
  3. Prep the Eggs:
    • Once cooled, peel the eggs and slice them in half lengthwise.
    • Scoop the yolks into a small bowl and arrange the egg whites on a serving plate.
  4. Make the Filling:
    • In the bowl with the yolks, mix:
      • Mayonnaise
      • Dijon mustard
      • Lemon juice
      • Shallot
      • Dill
      • Salt and pepper
    • Stir until smooth.
  5. Assemble the Eggs:
    • Spoon the yolk mixture into the egg white halves.
    • Top each egg with a piece of smoked salmon, a sprinkle of capers, and a bit of fresh dill.
  6. Serve and enjoy your elegant Smoked Salmon Deviled Eggs!
Photo by Getty Images

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