marrow sims

[morrowsims]

A flavorful and hearty dish of red beans and andouille sausage cooked to perfection in the Instant Pot, served over a bed of fluffy rice. This classic Southern comfort food is quick and easy, making it a perfect weeknight dinner.

Ingredients: 1 lb dried red beans. 1 lb andouille sausage, sliced. 1 onion, diced. 1 bell pepper, diced. 3 celery stalks, diced. 3 cloves garlic, minced. 4 cups chicken broth. 1 teaspoon dried thyme. 1 teaspoon smoked paprika. 1 teaspoon cayenne pepper. 1 bay leaf. Salt and pepper to taste. 4 cups cooked rice. Green onions, sliced for garnish.

Instructions: Rinse the red beans and pick out any debris. In the Instant Pot, combine red beans, andouille sausage, onion, bell pepper, celery, garlic, chicken broth, thyme, smoked paprika, cayenne pepper, bay leaf, salt, and pepper. Close and seal the Instant Pot. Cook on high pressure for 25 minutes, followed by a natural release for 15 minutes. Open the Instant Pot and discard the bay leaf. Mash some of the beans against the side of the pot to thicken the mixture. Serve the red beans over cooked rice, garnished with sliced green onions. Enjoy your Instant Pot Red Beans and Rice!

Addie

[morrowsims]

Pasta alla crema di tonno e olive is a delicious Italian dish featuring a creamy sauce made with tuna and black olives. It's a quick and easy recipe perfect for a weeknight dinner.

Ingredients: 300g pasta penne or spaghetti. 150g canned tuna, drained. 100g pitted black olives, sliced. 1/2 cup heavy cream. 2 cloves garlic, minced. 2 tablespoons olive oil. Salt and pepper to taste. Grated Parmesan cheese for serving.

Instructions: Cook pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water. In a large skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Add drained tuna and sliced olives to the skillet. Cook for another 2-3 minutes, breaking up the tuna with a fork. Pour in the heavy cream and reserved pasta water. Stir to combine and let it simmer for 2-3 minutes until the sauce thickens slightly. Season with salt and pepper to taste. Add cooked pasta to the skillet and toss until well coated with the creamy tuna and olive sauce. Serve hot, garnished with grated Parmesan cheese. Enjoy!

Ingrid Marshall

[morrowsims]

Indulge in the delightful combination of creamy ice cream infused with the sweet, nostalgic flavor of glazed doughnuts.

Ingredients: 4 glazed doughnuts. 2 cups heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 1 teaspoon vanilla extract. Pinch of salt.

Instructions: Break up the glazed donuts into little pieces. Put the heavy cream, whole milk, sugar, vanilla extract, and salt in a saucepan. Heat it over medium-low heat until the sugar melts. Take it off the heat and let it cool down a bit. Put the cooled cream mixture and doughnut pieces into a blender. Mix until it's smooth. Put the mixture into an ice cream maker and churn it according to the directions on the machine. Moving the ice cream to a container that can go in the freezer is the next step. Freeze for at least 4 hours, or until firm. If you want, you can serve doughnut ice cream with extra doughnut pieces on top if you want.

Cooking by Alex

[morrowsims]

Chicken Tamale Casserole is a comforting and flavorful dish that combines the flavors of tamales with the ease of a casserole. It's perfect for a weeknight dinner or potluck gathering, offering a satisfying meal that everyone will love.

Ingredients: 1 cup cornmeal. 1/3 cup milk. 1 can 14.5 oz cream-style corn. 1 can 4 oz chopped green chilies. 1 cup shredded cheddar cheese. 1 can 10 oz red enchilada sauce. 2 cups cooked shredded chicken. 1 teaspoon ground cumin. 1/2 teaspoon garlic powder. 1/4 teaspoon salt. 1/4 teaspoon pepper. Sliced green onions for garnish optional.

Instructions: Preheat oven to 400F 200C. In a bowl, mix together cornmeal and milk until smooth. Stir in cream-style corn, green chilies, and half of the shredded cheese. Pour mixture into a greased 9x13-inch baking dish and spread evenly. In another bowl, combine enchilada sauce, shredded chicken, cumin, garlic powder, salt, and pepper. Spread chicken mixture over the cornmeal mixture in the baking dish. Bake for 25-30 minutes, or until heated through. Sprinkle remaining shredded cheese over the top and bake for an additional 5 minutes, or until cheese is melted and bubbly. Garnish with sliced green onions if desired before serving.

Max D

[morrowsims]

Easy to make and good for keto For breakfast or lunch, Philly Cheese Steak Wraps are a tasty and filling choice. They are tasty and healthy, and they are easy to make. They are also great for people on a ketogenic diet.

Ingredients: 1 lb thinly sliced beef steak. 2 bell peppers, thinly sliced. 1 onion, thinly sliced. 4 large lettuce leaves. 4 slices provolone cheese. 2 tbsp olive oil. Salt and pepper to taste.

Instructions: Warm up the olive oil in a big pan over medium-high heat. It will take about 34 minutes of cooking after adding the sliced beef steak until it turns brown. Slice the onions and bell peppers and add them to the pan. For about 5 minutes, cook until the vegetables are soft. Add pepper and salt to taste. Place the lettuce leaves on a flat surface. On each lettuce leaf, put a slice of provolone cheese. Spread the beef and vegetable mix out evenly on each lettuce leaf. Make wraps out of the lettuce leaves by rolling them up. Serve right away and enjoy!

Maria C

[morrowsims]

There is a creamy cashew-based sauce and healthy vegetables in this vegan gluten-free mac 'n' cheese that makes it taste great.

Ingredients: 2 cups cooked gluten-free macaroni. 1 cup peeled and diced potatoes. 1/4 cup peeled and diced carrots. 1/3 cup chopped onion. 3/4 cup water. 1/2 cup raw cashews. 1/4 cup coconut milk. 2 tablespoons nutritional yeast. 1 tablespoon lemon juice. 1 teaspoon salt. 1/4 teaspoon garlic powder. 1/4 teaspoon turmeric optional, for color.

Instructions: Follow the directions on the package to cook the macaroni. Then, drain it and set it aside. Put water, potatoes, carrots, and onion in a saucepan. Bring to a boil, then lower the heat and let it cook for 10 to 15 minutes, until the vegetables are soft. Add water and cooked vegetables to a blender. Put in the nutritional yeast, lemon juice, salt, garlic powder, turmeric, cashews, and any other spices you want to use. Mix until it's creamy and smooth. Put the cooked macaroni and cheese sauce in a large bowl. Make sure it's well covered. Enjoy while still warm!

Shania M

[morrowsims]

This easy recipe by Gustavo Bueso Jacquier will make your home-cooked sushi taste just like the real thing. This recipe is perfect for sushi fans who want to make their favorite dish at home.

Ingredients: 300g sushi rice. 4 sheets nori seaweed. 200g fresh sushi-grade fish e.g., salmon, tuna. 1 cucumber. 1 avocado. Soy sauce, for serving. Pickled ginger, for serving. Wasabi, for serving.

Instructions: Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to package instructions. Spread the cooked rice onto a baking sheet to cool slightly. Cut the fish, cucumber, and avocado into thin strips. Place a sheet of nori on a bamboo sushi mat, shiny side down. Spread a thin layer of rice onto the nori, leaving a 1-inch border at the top. Arrange the fish, cucumber, and avocado strips on top of the rice. Roll up the sushi tightly using the bamboo mat, moistening the top border with water to seal the roll. Slice the sushi roll into bite-sized pieces. Serve with soy sauce, pickled ginger, and wasabi.

Davis Sharp

[morrowsims]

Copain Hawks Butte Syrah 2013 is used to braie tender lamb shanks in this recipe. The result is a rich and flavorful dish that is great for holidays or cozy dinners.

Ingredients: 4 lamb shanks. 2 tbsp olive oil. 1 onion, chopped. 4 cloves garlic, minced. 2 carrots, chopped. 2 celery stalks, chopped. 2 cups Copain Hawks Butte Syrah 2013. 2 cups beef or vegetable broth. 2 sprigs rosemary. 4 sprigs thyme. Salt and pepper to taste.

Instructions: Warm the oven up to 325F 160C. Add salt and pepper to the lamb shanks. Put olive oil in a big Dutch oven and heat it over medium-high heat. It will take about 34 minutes per side to brown the lamb shanks on all sides. Take it out of the pot and set it aside. Cut up the onion, garlic, carrots, and celery and put them in the same pot. It will take about 5 minutes of sauting until the vegetables are soft. Deglaze the pot by adding Copain Hawks Butte Syrah 2013. Scrape the bottom to get rid of any browned bits. Put the lamb shanks back in the pot. Rosemary, thyme, and beef or vegetable broth should be added. Cover and put in an oven that has already been heated. Let the lamb cook for two and a half to three hours, or until it is soft and falls off the bone. Take the lamb shanks out of the pot when they're done cooking and keep them warm. Strain the braising liquid and throw away the solids. Remove any extra fat from the top. If you want, you can reduce the braising liquid on the stove until it becomes more like a sauce. Serve the lamb shanks with your choice of side dishes and the braising liquid that has been drained. Have fun!

Ivy

[morrowsims]

This Slow Cooker Balsamic Honey Pork Tenderloin with Pears is a delightful Sunday dinner option. The sweetness of honey and the tanginess of balsamic vinegar perfectly complement the tender pork and juicy pears. It's an easy and flavorful meal that will impress your family and guests.

Ingredients: 2 pork tenderloins about 1 pound each. 2 pears, peeled and sliced. 1/2 cup balsamic vinegar. 1/4 cup honey. 2 cloves garlic, minced. 1 teaspoon dried thyme. Salt and pepper to taste.

Instructions: Place pork tenderloins in the slow cooker. In a small bowl, mix together balsamic vinegar, honey, garlic, thyme, salt, and pepper. Pour the mixture over the pork tenderloins. Arrange sliced pears around the pork. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until pork is tender and cooked through. Serve pork tenderloin slices with cooked pears and drizzle with the sauce from the slow cooker.

Elliot