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Let’s make some garlic powder!
1) Peel the garlic (a gentle smash with the side of a knife helps the skins slide right off!)
2) Thinly slice the garlic to 1/8” thickness (a mandoline slicer works great!)
3) Spread out on dehydrator trays and dehydrate at 125 degrees
4) It’s done when the pieces snap, not bend (usually after 6-12 hours)
5) Blend in a blender, food processor or coffee grinder
6) Store in an airtight container for up to a year!
Don’t have a dehydrator?
You can also use your oven on its lowest heat setting (usually 150-200˚F), however, it is more prone to burning (and denaturing the beneficial enzymes and antioxidants at these higher temps)
@FoodAndRecipesWithCherokee 🦉
@Nanny224
1) Peel the garlic (a gentle smash with the side of a knife helps the skins slide right off!)
2) Thinly slice the garlic to 1/8” thickness (a mandoline slicer works great!)
3) Spread out on dehydrator trays and dehydrate at 125 degrees
4) It’s done when the pieces snap, not bend (usually after 6-12 hours)
5) Blend in a blender, food processor or coffee grinder
6) Store in an airtight container for up to a year!
Don’t have a dehydrator?
You can also use your oven on its lowest heat setting (usually 150-200˚F), however, it is more prone to burning (and denaturing the beneficial enzymes and antioxidants at these higher temps)
@FoodAndRecipesWithCherokee 🦉
@Nanny224
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New England Clam
Chowder
Ingredients
4 slices bacon, diced
1 medium yellow onion, finely diced
2 celery stalks, diced
3 cloves garlic, minced
¼ cup (32 g) all-purpose flour
2 cups (475 ml) bottled clam juice
2 cups (475 ml) seafood or chicken stock
3 medium russet potatoes, peeled and cut into -inch cubes
2 cans (6.5 oz / 184 g each) chopped clams, with juice reserved 1 cup (240 ml) heavy cream
1 cup (240 ml) whole milk
1 bay leaf
½ tsp dried thyme
½ tsp black pepper
½ tsp salt, or to taste
2 tbsp chopped fresh parsley
Oyster crackers or crusty bread, for serving
Instructions
1. Cook the bacon
In a large heavy-bottomed pot, cook the diced bacon over medium heat until crisp. Transfer the bacon to a plate, leaving about 2 tablespoons of bacon fat in the pot.
2. Sauté the vegetables
Add the onion and celery to the pot.
Cook for 5-6 minutes until softened.
Add garlic and cook for another minute.
3. Make the base
Sprinkle the flour over the vegetables and stir continuously for about 1 minute.
Slowly pour in the clam juice and stock while whisking to create a smooth
4. Add the potatoes
Stir in the potatoes, bay leaf, thyme, black pepper, and salt. Bring to a gentle boil, then reduce heat and simmer for 15-20 minutes, until the potatoes are fork-tender.
5. Add clams and dairy
Stir in the chopped clams, heavy cream, and milk. Cook gently for 5-7 minutes-do not let the chowder boil vigorously, or the dairy may separate and the clams can become tough.
6. Finish & serve
Remove the bay leaf. Stir in half of the crispy bacon and fresh parsley. Ladle into bowls and top with the remaining bacon and a little parsley. Serve hot with oyster crackers or crusty bread.
@FoodAndRecipesWithCherokee 🦉
Chowder
Ingredients
4 slices bacon, diced
1 medium yellow onion, finely diced
2 celery stalks, diced
3 cloves garlic, minced
¼ cup (32 g) all-purpose flour
2 cups (475 ml) bottled clam juice
2 cups (475 ml) seafood or chicken stock
3 medium russet potatoes, peeled and cut into -inch cubes
2 cans (6.5 oz / 184 g each) chopped clams, with juice reserved 1 cup (240 ml) heavy cream
1 cup (240 ml) whole milk
1 bay leaf
½ tsp dried thyme
½ tsp black pepper
½ tsp salt, or to taste
2 tbsp chopped fresh parsley
Oyster crackers or crusty bread, for serving
Instructions
1. Cook the bacon
In a large heavy-bottomed pot, cook the diced bacon over medium heat until crisp. Transfer the bacon to a plate, leaving about 2 tablespoons of bacon fat in the pot.
2. Sauté the vegetables
Add the onion and celery to the pot.
Cook for 5-6 minutes until softened.
Add garlic and cook for another minute.
3. Make the base
Sprinkle the flour over the vegetables and stir continuously for about 1 minute.
Slowly pour in the clam juice and stock while whisking to create a smooth
4. Add the potatoes
Stir in the potatoes, bay leaf, thyme, black pepper, and salt. Bring to a gentle boil, then reduce heat and simmer for 15-20 minutes, until the potatoes are fork-tender.
5. Add clams and dairy
Stir in the chopped clams, heavy cream, and milk. Cook gently for 5-7 minutes-do not let the chowder boil vigorously, or the dairy may separate and the clams can become tough.
6. Finish & serve
Remove the bay leaf. Stir in half of the crispy bacon and fresh parsley. Ladle into bowls and top with the remaining bacon and a little parsley. Serve hot with oyster crackers or crusty bread.
@FoodAndRecipesWithCherokee 🦉
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FALL CHICKEN BISCUIT BAKE
Ingredients:
1 rotisserie chicken, shredded
1 container chicken broth
1/2 white onion, chopped
1/4 cup heavy whipping cream
2 tbsp ranch seasoning
1 block cream cheese
Bacon bits
Cheddar biscuits
Melted butter + fresh herbs, for topping
Combine the chicken, broth, onion, cream, ranch seasoning, cream cheese + bacon. Add to a baking dish and top with cheddar biscuits.
Bake at 400°F for about 20 minutes, or until the biscuits are golden and cooked through. Brush with melted butter + herbs and serve warm
@FoodAndRecipesWithCherokee 🦉
Ingredients:
1 rotisserie chicken, shredded
1 container chicken broth
1/2 white onion, chopped
1/4 cup heavy whipping cream
2 tbsp ranch seasoning
1 block cream cheese
Bacon bits
Cheddar biscuits
Melted butter + fresh herbs, for topping
Combine the chicken, broth, onion, cream, ranch seasoning, cream cheese + bacon. Add to a baking dish and top with cheddar biscuits.
Bake at 400°F for about 20 minutes, or until the biscuits are golden and cooked through. Brush with melted butter + herbs and serve warm
@FoodAndRecipesWithCherokee 🦉
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Cheesy Ranch Potatoes
Ingredients
2 Ibs baby potatoes, quartered
2 tbsp olive oil
1 packet ranch seasoning mix, about 1
OZ
1 tsp garlic powder
½ tsp black pepper
1½ cups shredded cheddar cheese
¼ cup grated Parmesan cheese
2 tbsp chopped green onions or parsley, optional
Salt, if needed
Instructions
Preheat the oven to 425°F. Lightly grease a large baking sheet or line it with parchment paper.
Season the potatoes. Toss the potatoes with olive oil, ranch seasoning, garlic powder, and black pepper until evenly coated.
Roast the potatoes in a single layer, cut-side down when possible, for 30-35 minutes. Flip once halfway through cooking.
Add the cheese. When the potatoes are golden and fork-tender, sprinkle the cheddar and Parmesan evenly over the top.
Bake another 5-8 minutes, until the cheese is melted and bubbly. For extra browning, broil for 1-2 minutes at the end.
Finish and serve. Sprinkle with green onions or parsley and serve hot.
@FoodAndRecipesWithCherokee 🦉
Ingredients
2 Ibs baby potatoes, quartered
2 tbsp olive oil
1 packet ranch seasoning mix, about 1
OZ
1 tsp garlic powder
½ tsp black pepper
1½ cups shredded cheddar cheese
¼ cup grated Parmesan cheese
2 tbsp chopped green onions or parsley, optional
Salt, if needed
Instructions
Preheat the oven to 425°F. Lightly grease a large baking sheet or line it with parchment paper.
Season the potatoes. Toss the potatoes with olive oil, ranch seasoning, garlic powder, and black pepper until evenly coated.
Roast the potatoes in a single layer, cut-side down when possible, for 30-35 minutes. Flip once halfway through cooking.
Add the cheese. When the potatoes are golden and fork-tender, sprinkle the cheddar and Parmesan evenly over the top.
Bake another 5-8 minutes, until the cheese is melted and bubbly. For extra browning, broil for 1-2 minutes at the end.
Finish and serve. Sprinkle with green onions or parsley and serve hot.
@FoodAndRecipesWithCherokee 🦉
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Autumn Chopped Salad with Apple Cider Vinaigrette
Ingredients
For the Autumn Chopped Salad:
6 cups chopped romaine lettuce
2 medium apples, cored and diced
1 cup roasted butternut squash, cubed
1/2 cup dried cranberries
1/2 cup pecans, toasted and chopped
4 oz feta cheese, crumbled
1/4 cup red onion, finely diced
1/4 cup fresh parsley, chopped
For the Apple Cider Vinaigrette:
1/4 cup apple cider vinegar
3 tbsp extra-virgin olive oil
2 tbsp pure maple syrup
1 tbsp Dijon mustard
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp ground cinnamon
For Garnish (optional):
2 tbsp toasted pecans
1 tbsp dried cranberries
1 tbsp fresh parsley
1/4 tsp flaky sea salt
Directions
Preheat oven to 425°F (220°C). Toss the butternut squash with 1 tbsp olive oil, 1/4 tsp salt, and a pinch of black pepper. Roast for 20-25 minutes, until tender and caramelized.
Let cool slightly.
Toast the pecans in a dry skillet over medium heat for 3-4 minutes, stirring frequently. Let cool and roughly chop.
In a small bowl, whisk together the apple cider vinegar, olive oil, maple syrup, Dijon mustard, garlic powder, salt, black pepper, and cinnamon until emulsified.
Add the chopped romaine, apples, roasted squash, dried cranberries, pecans, feta, red onion, and parsley to a larae servina bowl.
Pour the vinaigrette over the salad and toss gently until evenly coated.
Let the salad stand for 5 minutes to allow the flavors to blend.
Garnish with extra toasted pecans, dried cranberries, fresh parsley, and flaky sea salt, if desired.
Serve immediately.
@FoodAndRecipesWithCherokee 🦉
Ingredients
For the Autumn Chopped Salad:
6 cups chopped romaine lettuce
2 medium apples, cored and diced
1 cup roasted butternut squash, cubed
1/2 cup dried cranberries
1/2 cup pecans, toasted and chopped
4 oz feta cheese, crumbled
1/4 cup red onion, finely diced
1/4 cup fresh parsley, chopped
For the Apple Cider Vinaigrette:
1/4 cup apple cider vinegar
3 tbsp extra-virgin olive oil
2 tbsp pure maple syrup
1 tbsp Dijon mustard
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp ground cinnamon
For Garnish (optional):
2 tbsp toasted pecans
1 tbsp dried cranberries
1 tbsp fresh parsley
1/4 tsp flaky sea salt
Directions
Preheat oven to 425°F (220°C). Toss the butternut squash with 1 tbsp olive oil, 1/4 tsp salt, and a pinch of black pepper. Roast for 20-25 minutes, until tender and caramelized.
Let cool slightly.
Toast the pecans in a dry skillet over medium heat for 3-4 minutes, stirring frequently. Let cool and roughly chop.
In a small bowl, whisk together the apple cider vinegar, olive oil, maple syrup, Dijon mustard, garlic powder, salt, black pepper, and cinnamon until emulsified.
Add the chopped romaine, apples, roasted squash, dried cranberries, pecans, feta, red onion, and parsley to a larae servina bowl.
Pour the vinaigrette over the salad and toss gently until evenly coated.
Let the salad stand for 5 minutes to allow the flavors to blend.
Garnish with extra toasted pecans, dried cranberries, fresh parsley, and flaky sea salt, if desired.
Serve immediately.
@FoodAndRecipesWithCherokee 🦉
❤4
French Mushroom Herb Sauce
Ingredients:
2 tbsp unsalted butter, divided
8 oz cremini mushrooms, thinly sliced
1 small shallot, finely minced
¼ cup dry white wine
1 tbsp Cognac or brandy
1 cup rich chicken or veal stock
2 tbsp tomato paste
1 tsp Dijon mustard
1 tsp fresh thyme leaves
1 tbsp chopped fresh tarragon
1 tbsp chopped parsley
¼ tsp kosher salt
¼ tsp black pepper
Instructions:
1. Melt 1 tablespoon butter in a skillet over medium-high heat. Add
mushrooms and cook 5-6 minutes until well browned.
Add shallot and cook another 2 minutes.
Add Cognac and white wine and simmer until reduced by approximately half.
Stir in stock, tomato paste, Dijon and thyme.
Simmer 8-10 minutes until glossy and reduced enough to lightly coat a spoon
6. Remove from heat and swirl in remaining butter. Finish with tarragon, parsley, salt and pepper. Serve with chicken, pork, veal or steak.
@FoodAndRecipesWithCherokee 🦉
Ingredients:
2 tbsp unsalted butter, divided
8 oz cremini mushrooms, thinly sliced
1 small shallot, finely minced
¼ cup dry white wine
1 tbsp Cognac or brandy
1 cup rich chicken or veal stock
2 tbsp tomato paste
1 tsp Dijon mustard
1 tsp fresh thyme leaves
1 tbsp chopped fresh tarragon
1 tbsp chopped parsley
¼ tsp kosher salt
¼ tsp black pepper
Instructions:
1. Melt 1 tablespoon butter in a skillet over medium-high heat. Add
mushrooms and cook 5-6 minutes until well browned.
Add shallot and cook another 2 minutes.
Add Cognac and white wine and simmer until reduced by approximately half.
Stir in stock, tomato paste, Dijon and thyme.
Simmer 8-10 minutes until glossy and reduced enough to lightly coat a spoon
6. Remove from heat and swirl in remaining butter. Finish with tarragon, parsley, salt and pepper. Serve with chicken, pork, veal or steak.
@FoodAndRecipesWithCherokee 🦉
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Butter Pecan Skillet Pudding
Ingredients:
1 cup pecans, chopped
1/2 cup unsalted butter, melted
1 cup brown sugar, packed
1/2 cup granulated sugar
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
1 teaspoon vanilla extract
1 cup milk
1/2 cup heavy cream (optional, for serving)
Instructions:
Preheat the oven: Preheat your oven to 350°F (175°C). Place a 10-inch cast iron skillet in the oven to warm up while you prepare the pudding.
Toast the pecans: In a dry skillet over medium heat, toast the chopped pecans for about 5-7 minutes, stirring frequently until they are fragrant and lightly browned. Remove from heat and set aside.
Mix the wet ingredients: In a large
mixing bowl, combine the melted butter, brown sugar, and granulated sugar.
Whisk until well blended. Add the eggs and vanilla extract, mixing until smooth.
Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this mixture to the wet ingredients, alternating with the milk. Stir until just combined; do not overmix. Gently fold in the toasted pecans.
Pour into skillet: Carefully remove the
hot skillet from the oven. Pour the batter into the skillet, spreading it evenly.
Bake: Return the skillet to the oven
and bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Cool and serve: Allow the skillet
pudding to cool for about 10 minutes before slicing. Serve warm, optionally drizzled with heavy cream for added richness
@FoodAndRecipesWithCherokee 🦉
Ingredients:
1 cup pecans, chopped
1/2 cup unsalted butter, melted
1 cup brown sugar, packed
1/2 cup granulated sugar
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
1 teaspoon vanilla extract
1 cup milk
1/2 cup heavy cream (optional, for serving)
Instructions:
Preheat the oven: Preheat your oven to 350°F (175°C). Place a 10-inch cast iron skillet in the oven to warm up while you prepare the pudding.
Toast the pecans: In a dry skillet over medium heat, toast the chopped pecans for about 5-7 minutes, stirring frequently until they are fragrant and lightly browned. Remove from heat and set aside.
Mix the wet ingredients: In a large
mixing bowl, combine the melted butter, brown sugar, and granulated sugar.
Whisk until well blended. Add the eggs and vanilla extract, mixing until smooth.
Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this mixture to the wet ingredients, alternating with the milk. Stir until just combined; do not overmix. Gently fold in the toasted pecans.
Pour into skillet: Carefully remove the
hot skillet from the oven. Pour the batter into the skillet, spreading it evenly.
Bake: Return the skillet to the oven
and bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Cool and serve: Allow the skillet
pudding to cool for about 10 minutes before slicing. Serve warm, optionally drizzled with heavy cream for added richness
@FoodAndRecipesWithCherokee 🦉
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Goodnight Foodies 🌟 ⭐️ 🌛 🌟
Thank you for being part of our CherokeeOwl Family❤️
@FoodAndRecipesWithCherokee 🦉
Thank you for being part of our CherokeeOwl Family
@FoodAndRecipesWithCherokee 🦉
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Egg and Sausage Casserole
1 pound pork sausage
8 eggs, beaten
2 cups shredded mozzarella cheese
2 cups shredded Cheddar cheese
1 teaspoon dried oregano
1 (8 ounce) package refrigerated crescent roll dough
Directions
Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a 9x13-inch baking dish.
Cook sausage in a large, deep skillet over medium-high heat, until evenly browned, 7 to 9 minutes. Drain and crumble into small pieces.
Mix beaten eggs, mozzarella, Cheddar, and oregano together in a large bowl.
Line the bottom of the prepared baking dish with crescent roll dough, then sprinkle crumbled sausage over top. Pour egg mixture over sausage.
Bake in the preheated oven until a knife inserted into the center comes out clean, 25 to 30 minutes.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
1 pound pork sausage
8 eggs, beaten
2 cups shredded mozzarella cheese
2 cups shredded Cheddar cheese
1 teaspoon dried oregano
1 (8 ounce) package refrigerated crescent roll dough
Directions
Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a 9x13-inch baking dish.
Cook sausage in a large, deep skillet over medium-high heat, until evenly browned, 7 to 9 minutes. Drain and crumble into small pieces.
Mix beaten eggs, mozzarella, Cheddar, and oregano together in a large bowl.
Line the bottom of the prepared baking dish with crescent roll dough, then sprinkle crumbled sausage over top. Pour egg mixture over sausage.
Bake in the preheated oven until a knife inserted into the center comes out clean, 25 to 30 minutes.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
❤4
Pumpkin Scones
INGREDIENTS
FOR SCONES
½ cup canned pumpkin purée
1 large egg
3 tbsp heavy cream
1 tbsp molasses
2 tsp vanilla extract
2 c all purpose flour
¼ c plus 2 tbsp dark brown sugar
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp ground cinnamon
¾ tsp ground ginger
¾ tsp ground cloves
½ tsp ground nutmeg
1 stick cold unsalted butter
FOR GLAZE
1½ c Confectioners' sugar
3 tbsp canned pumpkin purée
1 tbsp water
¼ tsp ground cinnamon
¼ tsp ground ginger
¼ tsp ground cloves
¼ tsp ground nutmeg
INSTRUCTIONS
Preheat oven to 400°F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together pumpkin, egg, heavy cream, molasses, & vanilla. Set aside.
In a food processor combine flour, brown sugar, baking powder, baking soda, salt, & spices. Process for about 20 seconds to combine
Cut cold butter into ½-inch chunks. Add to food processor & pulse until mixture resembles coarse meal. Add pumpkin mixture & pulse until mixture comes together. The dough will be very sticky, and you should still be able to see some pea-size clumps of butter
Lightly flour work surface. Dump the sticky scone dough onto floured surface & dust top lightly with more flour. Using your hands, gently knead dough until it comes together into a smooth ball. Divide dough in half. Dust your work surface with flour again & form each half into a 5” circle, about ¾” thick. Using a sharp knife dusted with flour, slice each circle into 6 even wedges. Place wedges on prepared baking sheet.
Bake scones for 12 to 15 minutes. Let scones cool on the baking sheet for about 15 minutes.
Meanwhile, make the glaze: In a medium bowl, whisk together Confectioners' sugar, pumpkin, water, cinnamon, ginger, cloves, & nutmeg until smooth.
Spoon about 1 tbsp of glaze over each scone. Serve
➡️ If You see any recipe I post at @FoodAndRecipesWithCherokee
on @CookingwithLov or @CookingisLove, has been stolen from here - please report these channels to telegram
@FoodAndRecipesWithCherokee 🦉
INGREDIENTS
FOR SCONES
½ cup canned pumpkin purée
1 large egg
3 tbsp heavy cream
1 tbsp molasses
2 tsp vanilla extract
2 c all purpose flour
¼ c plus 2 tbsp dark brown sugar
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp ground cinnamon
¾ tsp ground ginger
¾ tsp ground cloves
½ tsp ground nutmeg
1 stick cold unsalted butter
FOR GLAZE
1½ c Confectioners' sugar
3 tbsp canned pumpkin purée
1 tbsp water
¼ tsp ground cinnamon
¼ tsp ground ginger
¼ tsp ground cloves
¼ tsp ground nutmeg
INSTRUCTIONS
Preheat oven to 400°F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together pumpkin, egg, heavy cream, molasses, & vanilla. Set aside.
In a food processor combine flour, brown sugar, baking powder, baking soda, salt, & spices. Process for about 20 seconds to combine
Cut cold butter into ½-inch chunks. Add to food processor & pulse until mixture resembles coarse meal. Add pumpkin mixture & pulse until mixture comes together. The dough will be very sticky, and you should still be able to see some pea-size clumps of butter
Lightly flour work surface. Dump the sticky scone dough onto floured surface & dust top lightly with more flour. Using your hands, gently knead dough until it comes together into a smooth ball. Divide dough in half. Dust your work surface with flour again & form each half into a 5” circle, about ¾” thick. Using a sharp knife dusted with flour, slice each circle into 6 even wedges. Place wedges on prepared baking sheet.
Bake scones for 12 to 15 minutes. Let scones cool on the baking sheet for about 15 minutes.
Meanwhile, make the glaze: In a medium bowl, whisk together Confectioners' sugar, pumpkin, water, cinnamon, ginger, cloves, & nutmeg until smooth.
Spoon about 1 tbsp of glaze over each scone. Serve
on @CookingwithLov or @CookingisLove, has been stolen from here - please report these channels to telegram
@FoodAndRecipesWithCherokee 🦉
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Club Chicken Pasta Salad
• 8 ounces corkscrew-shaped pasta
• ¾ cup Italian-style salad dressing or to taste
• ¼ cup mayonnaise
• 2 cups chopped or shredded, cooked rotisserie chicken
• 12 slices crispy cooked bacon, crumbled
• 8 ounces cherry tomatoes, halved
• 1 cup cubed Muenster cheese
• 1 cup chopped celery
• 1 cup chopped green bell pepper
• 1 avocado - peeled, pitted, and chopped
Directions
1. Gather all ingredients.
1. Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, about 10 to12 minutes. Drain and rinse under cold water.
2. Whisk Italian-style dressing and mayonnaise together in a large bowl. Stir in pasta, chicken, bacon, tomatoes, cheese, celery, green bell pepper, and avocado until evenly coated. Enjoy!
@FoodAndRecipesWithCherokee 🦉
@Nanny224
• 8 ounces corkscrew-shaped pasta
• ¾ cup Italian-style salad dressing or to taste
• ¼ cup mayonnaise
• 2 cups chopped or shredded, cooked rotisserie chicken
• 12 slices crispy cooked bacon, crumbled
• 8 ounces cherry tomatoes, halved
• 1 cup cubed Muenster cheese
• 1 cup chopped celery
• 1 cup chopped green bell pepper
• 1 avocado - peeled, pitted, and chopped
Directions
1. Gather all ingredients.
1. Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, about 10 to12 minutes. Drain and rinse under cold water.
2. Whisk Italian-style dressing and mayonnaise together in a large bowl. Stir in pasta, chicken, bacon, tomatoes, cheese, celery, green bell pepper, and avocado until evenly coated. Enjoy!
@FoodAndRecipesWithCherokee 🦉
@Nanny224
❤8
White Bean Soup
• 1 tablespoon olive oil
• 2 cloves garlic, crushed
• 1 yellow onion, chopped
• 1 large carrot, chopped
• 1 can golden corn, drained
• salt and pepper to taste
• 5 cups chicken broth
• 1 can white beans
• 1 cup diced fresh tomatoes
• 1 teaspoon dried thyme
• 1 teaspoon dried summer savory
• 1 teaspoon dried parsley
Directions
1. Gather the ingredients.
Heat oil in a large stockpot over medium-high heat. Sauté garlic and onion until tender, approximately 5 minutes. Stir in carrot and corn. Season with salt and pepper; cook for another 2 to 3 minutes. Pour in chicken broth, beans, tomatoes, thyme, savory, and parsley. Bring to a low boil, reduce heat, cover and simmer for approximately one hour. Separate soup into 2 equal portions; allow to cool to room temperature. Once cooled, puree 1 portion in a blender or food processor until smooth. Return both batches to the stockpot; heat until warmed through. Adjust seasoning with salt and pepper as needed.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
• 1 tablespoon olive oil
• 2 cloves garlic, crushed
• 1 yellow onion, chopped
• 1 large carrot, chopped
• 1 can golden corn, drained
• salt and pepper to taste
• 5 cups chicken broth
• 1 can white beans
• 1 cup diced fresh tomatoes
• 1 teaspoon dried thyme
• 1 teaspoon dried summer savory
• 1 teaspoon dried parsley
Directions
1. Gather the ingredients.
Heat oil in a large stockpot over medium-high heat. Sauté garlic and onion until tender, approximately 5 minutes. Stir in carrot and corn. Season with salt and pepper; cook for another 2 to 3 minutes. Pour in chicken broth, beans, tomatoes, thyme, savory, and parsley. Bring to a low boil, reduce heat, cover and simmer for approximately one hour. Separate soup into 2 equal portions; allow to cool to room temperature. Once cooled, puree 1 portion in a blender or food processor until smooth. Return both batches to the stockpot; heat until warmed through. Adjust seasoning with salt and pepper as needed.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
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Barbecue Chicken Grilled Pizza
• 1 cup chopped cooked chicken
• ½ cup barbecue sauce, divided
• 1 (13.8 ounce) package refrigerated pizza dough
• 2 tablespoons olive oil, or as needed
• 1 cup shredded Colby-Monterey Jack cheese
• 1 cup diced tomatoes, or to taste
1. Preheat an outdoor grill for medium heat and lightly oil the grate.
2. Combine chicken and 2 tablespoons barbecue sauce in a medium bowl until evenly coated.
3. Roll out dough onto a work surface; cut in half to form 2 rectangles. Brush tops of dough with olive oil.
4. Place dough, oil-sides down, onto the preheated grill; cook until bottom is browned and top is bubbling up, about 5 minutes. Brush tops of dough with oil; flip.
5. Spread remaining barbecue sauce over crusts; top with chicken, cheese, and tomatoes.
6. Cover the grill; cook until cheese is melted, 2 to 3 minutes. Cool before slicing, 2 to 3 minutes.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
• 1 cup chopped cooked chicken
• ½ cup barbecue sauce, divided
• 1 (13.8 ounce) package refrigerated pizza dough
• 2 tablespoons olive oil, or as needed
• 1 cup shredded Colby-Monterey Jack cheese
• 1 cup diced tomatoes, or to taste
1. Preheat an outdoor grill for medium heat and lightly oil the grate.
2. Combine chicken and 2 tablespoons barbecue sauce in a medium bowl until evenly coated.
3. Roll out dough onto a work surface; cut in half to form 2 rectangles. Brush tops of dough with olive oil.
4. Place dough, oil-sides down, onto the preheated grill; cook until bottom is browned and top is bubbling up, about 5 minutes. Brush tops of dough with oil; flip.
5. Spread remaining barbecue sauce over crusts; top with chicken, cheese, and tomatoes.
6. Cover the grill; cook until cheese is melted, 2 to 3 minutes. Cool before slicing, 2 to 3 minutes.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
❤5
Spinach and Feta Turkey Burgers
• cooking spray
• 2 pounds ground turkey
• 1 (10 ounce) box frozen chopped spinach, thawed and squeezed dry
• 4 ounces feta cheese
• 2 large eggs, beaten
• 2 cloves garlic, minced
Directions
1. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. Mix together turkey, spinach, feta, eggs, and garlic in a large bowl until well combined; form into 8 patties.
3. Cook patties on the preheated grill on both sides until no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center of patties should read at least 165 degrees F (74 degrees C).
@FoodAndRecipesWithCherokee 🦉
@Nanny224
• cooking spray
• 2 pounds ground turkey
• 1 (10 ounce) box frozen chopped spinach, thawed and squeezed dry
• 4 ounces feta cheese
• 2 large eggs, beaten
• 2 cloves garlic, minced
Directions
1. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. Mix together turkey, spinach, feta, eggs, and garlic in a large bowl until well combined; form into 8 patties.
3. Cook patties on the preheated grill on both sides until no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center of patties should read at least 165 degrees F (74 degrees C).
@FoodAndRecipesWithCherokee 🦉
@Nanny224
❤4
Gravy Baked Pork Chops
• 4 (1 1/4 inch thick) pork chops
• salt and pepper to taste
• 1 tablespoon butter
• ¾ cup milk
• ¼ cup water
• 1 (10.5 ounce) can condensed cream of mushroom soup
Directions
1. Gather all ingredients.
1. Preheat the oven to 350 degrees F (175 degrees C).
2. Season pork chops with salt and pepper. Melt butter in a large skillet over medium-high heat; add pork chops and sauté for about 5 minutes per side. Combine milk, water, and condensed soup in a separate medium bowl. Arrange pork chops in a 9x13-inch baking dish; pour soup mixture over chops. Bake in the preheated oven for 45 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Serve hot and enjoy!
@FoodAndRecipesWithCherokee 🦉
@Nanny224
• 4 (1 1/4 inch thick) pork chops
• salt and pepper to taste
• 1 tablespoon butter
• ¾ cup milk
• ¼ cup water
• 1 (10.5 ounce) can condensed cream of mushroom soup
Directions
1. Gather all ingredients.
1. Preheat the oven to 350 degrees F (175 degrees C).
2. Season pork chops with salt and pepper. Melt butter in a large skillet over medium-high heat; add pork chops and sauté for about 5 minutes per side. Combine milk, water, and condensed soup in a separate medium bowl. Arrange pork chops in a 9x13-inch baking dish; pour soup mixture over chops. Bake in the preheated oven for 45 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Serve hot and enjoy!
@FoodAndRecipesWithCherokee 🦉
@Nanny224
💯4