Egg Strata
Ingredients
1/2 (16-oz.) French bread loaf, cubed (about 5 cups)
6 tablespoons butter, divided
2 cups (8 oz.) shredded Swiss cheese
1/2 cup freshly grated Parmesan cheese
1/3 cup chopped onion
1 teaspoon minced garlic
3 tablespoons all-purpose flour
1 1/2 cups chicken broth
3/4 cup dry white wine
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon ground nutmeg
1/2 cup sour cream
8 large eggs, lightly beaten
Garnish: chopped fresh chives
Directions
1 Place bread cubes in a well-buttered 13- x 9-inch baking dish. Melt 3 Tbsp. butter, and drizzle over bread cubes. Sprinkle with cheeses.
2 Melt remaining 3 Tbsp. butter in a medium saucepan over medium heat; add onion and garlic. Sauté 2 to 3 minutes or until tender. Whisk in flour until smooth; cook, whisking constantly, 2 to 3 minutes or until lightly browned. Whisk in broth and next 4 ingredients until blended. Bring mixture to a boil; reduce heat to medium-low, and simmer, stirring occasionally, 15 minutes or until thickened. Remove from heat. Stir in sour cream. Add salt and pepper to taste.
3 Gradually whisk about one-fourth of hot sour cream mixture into eggs; add egg mixture to remaining sour cream mixture, whisking constantly. Pour mixture over cheese in baking dish. Cover with plastic wrap, and chill 8 to 24 hours.
4 Let strata stand at room temperature 1 hour. Preheat oven to 350°. Remove plastic wrap, and bake 30 minutes or until set. Serve immediately.
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@FoodAndRecipesWithCherokee 🦉
Ingredients
1/2 (16-oz.) French bread loaf, cubed (about 5 cups)
6 tablespoons butter, divided
2 cups (8 oz.) shredded Swiss cheese
1/2 cup freshly grated Parmesan cheese
1/3 cup chopped onion
1 teaspoon minced garlic
3 tablespoons all-purpose flour
1 1/2 cups chicken broth
3/4 cup dry white wine
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon ground nutmeg
1/2 cup sour cream
8 large eggs, lightly beaten
Garnish: chopped fresh chives
Directions
1 Place bread cubes in a well-buttered 13- x 9-inch baking dish. Melt 3 Tbsp. butter, and drizzle over bread cubes. Sprinkle with cheeses.
2 Melt remaining 3 Tbsp. butter in a medium saucepan over medium heat; add onion and garlic. Sauté 2 to 3 minutes or until tender. Whisk in flour until smooth; cook, whisking constantly, 2 to 3 minutes or until lightly browned. Whisk in broth and next 4 ingredients until blended. Bring mixture to a boil; reduce heat to medium-low, and simmer, stirring occasionally, 15 minutes or until thickened. Remove from heat. Stir in sour cream. Add salt and pepper to taste.
3 Gradually whisk about one-fourth of hot sour cream mixture into eggs; add egg mixture to remaining sour cream mixture, whisking constantly. Pour mixture over cheese in baking dish. Cover with plastic wrap, and chill 8 to 24 hours.
4 Let strata stand at room temperature 1 hour. Preheat oven to 350°. Remove plastic wrap, and bake 30 minutes or until set. Serve immediately.
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Cherokee’s Jazzed Up Eggs Benedict
Ingredients
1 tablespoon vinegar
4 eggs
4 slices bread
olive oil
2 avocados, diced
red pepper flakes
salt
lime hollandaise (recipe below)
Instructions
1. Fill a large saucepan or pot with water. Add in the vinegar. Bring it to an almost boil. You want the water to be simmering, but there shouldn’t be much turbulence in the water. Crack an egg into a small bowl. Use a spoon to stir the water into a nice little whirpool. Gently slide your egg into the swirling water. Let cook for 4 minutes. Remove with a slotted spoon.
2. Meanwhile, drizzle olive oil on each of the slices of bread. Toast them in a heavy skillet over medium-high heat until each side is browned.
3. Compile your breakfast with a slice of toasted bread, diced avocado (mash it down a bit), season with salt, top with your poached egg and nice heaping spoonful of lime hollandaise sauce. Garnish with red pepper flakes.
Lime Hollandaise Sauce
Ingredients
4 egg yolks
1/2 cup melted butter
pinch salt
pinch cayenne pepper
1 tablespoon lime juice
Instructions
1. Bring a pot of water to a simmer. Put the egg yolks into a glass or metal bowl that you can hold over your pot of water (double boiler). Use a hand mixer to whisk the eggs until they have tripled in size as you hold it over the hot water. This will take several minutes to do. They should be quite thick.
2. Slowly beat in the melted butter. The sauce should remain thick and a vibrant yellow. If at any point your egg begins to get cooked pieces from being too hot, remove your bowl from the heat and let it cool down for a minute and return it to the heat.
3. Finish by whisking in the salt, cayenne, and lime juice.
💎 If You see any recipe I post on @FoodAndRecipesWithCherokee
on @yummmys or @Cookingwithlov, it has been stolen from here - please report these channels to telegram
@FoodAndRecipesWithCherokee
Ingredients
1 tablespoon vinegar
4 eggs
4 slices bread
olive oil
2 avocados, diced
red pepper flakes
salt
lime hollandaise (recipe below)
Instructions
1. Fill a large saucepan or pot with water. Add in the vinegar. Bring it to an almost boil. You want the water to be simmering, but there shouldn’t be much turbulence in the water. Crack an egg into a small bowl. Use a spoon to stir the water into a nice little whirpool. Gently slide your egg into the swirling water. Let cook for 4 minutes. Remove with a slotted spoon.
2. Meanwhile, drizzle olive oil on each of the slices of bread. Toast them in a heavy skillet over medium-high heat until each side is browned.
3. Compile your breakfast with a slice of toasted bread, diced avocado (mash it down a bit), season with salt, top with your poached egg and nice heaping spoonful of lime hollandaise sauce. Garnish with red pepper flakes.
Lime Hollandaise Sauce
Ingredients
4 egg yolks
1/2 cup melted butter
pinch salt
pinch cayenne pepper
1 tablespoon lime juice
Instructions
1. Bring a pot of water to a simmer. Put the egg yolks into a glass or metal bowl that you can hold over your pot of water (double boiler). Use a hand mixer to whisk the eggs until they have tripled in size as you hold it over the hot water. This will take several minutes to do. They should be quite thick.
2. Slowly beat in the melted butter. The sauce should remain thick and a vibrant yellow. If at any point your egg begins to get cooked pieces from being too hot, remove your bowl from the heat and let it cool down for a minute and return it to the heat.
3. Finish by whisking in the salt, cayenne, and lime juice.
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Zucchini Boats with Chicken
• 1 large zucchini
• 2 cups shredded cooked chicken
• 1 cup shredded low-fat mozzarella cheese
• 1 cup grated Parmesan cheese
• salt and ground black pepper to taste
• 1 tablespoon olive oil
• 1 (8 oz) package sliced fresh mushrooms
• 1 (10.75 oz) can low-fat cream of mushroom soup
Directions
1. Preheat the oven to 425 degrees F. Cut zucchini in half and remove the seeds. Set aside.
2. Place chicken, mozzarella cheese, and Parmesan cheese in a mixing bowl and mix well; season with salt and pepper. Transfer mixture into zucchini halves; place on a baking sheet.
3. Bake in the preheated oven until zucchini boats are tender, 20 to 30 minutes.
4. While zucchini bakes, heat oil in a pan over medium-high heat. Saute mushrooms in the hot oil until soft, about 5 minutes
5. At the same time, pour mushroom soup into a pot and cook over medium-low heat until warmed. Stir sauteed mushrooms into the soup. Spoon mixture over baked zucchini boats and serve
@FoodAndRecipesWithCherokee 🦉
@Nanny224
• 1 large zucchini
• 2 cups shredded cooked chicken
• 1 cup shredded low-fat mozzarella cheese
• 1 cup grated Parmesan cheese
• salt and ground black pepper to taste
• 1 tablespoon olive oil
• 1 (8 oz) package sliced fresh mushrooms
• 1 (10.75 oz) can low-fat cream of mushroom soup
Directions
1. Preheat the oven to 425 degrees F. Cut zucchini in half and remove the seeds. Set aside.
2. Place chicken, mozzarella cheese, and Parmesan cheese in a mixing bowl and mix well; season with salt and pepper. Transfer mixture into zucchini halves; place on a baking sheet.
3. Bake in the preheated oven until zucchini boats are tender, 20 to 30 minutes.
4. While zucchini bakes, heat oil in a pan over medium-high heat. Saute mushrooms in the hot oil until soft, about 5 minutes
5. At the same time, pour mushroom soup into a pot and cook over medium-low heat until warmed. Stir sauteed mushrooms into the soup. Spoon mixture over baked zucchini boats and serve
@FoodAndRecipesWithCherokee 🦉
@Nanny224
🥰7❤1
Stuffed Acorn Squash
• 1 acorn squash, halved and seeded
• 4 tablespoons butter, divided
• 4 tablespoons brown sugar, divided
• 2 cups dry bread stuffing mix, divided
• 1 ½ cups chicken broth, divided
• salt and pepper to taste
• garlic powder to taste
• onion powder to taste
Directions
1. Preheat oven to 400 degrees F (200 degrees C).
2. Place squash, face up, in a shallow baking dish. In each half place 2 tablespoons butter, 2 tablespoons brown sugar, 1 cup stuffing mix, 3/4 cup chicken broth, salt, pepper, garlic powder and onion powder. Wrap each half tightly with aluminum foil.
3. Bake in preheated oven for 60 minutes, or until squash is very tender.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
• 1 acorn squash, halved and seeded
• 4 tablespoons butter, divided
• 4 tablespoons brown sugar, divided
• 2 cups dry bread stuffing mix, divided
• 1 ½ cups chicken broth, divided
• salt and pepper to taste
• garlic powder to taste
• onion powder to taste
Directions
1. Preheat oven to 400 degrees F (200 degrees C).
2. Place squash, face up, in a shallow baking dish. In each half place 2 tablespoons butter, 2 tablespoons brown sugar, 1 cup stuffing mix, 3/4 cup chicken broth, salt, pepper, garlic powder and onion powder. Wrap each half tightly with aluminum foil.
3. Bake in preheated oven for 60 minutes, or until squash is very tender.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
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Roasted Mushroom Soup
Ingredients:
1.5 Ibs Cremini or Button
Mushrooms, sliced
1 medium Onion, chopped
3 cloves Garlic, minced + 4 tbsp Butter
3 tbsp All-Purpose Flour
4 cups Chicken or Vegetable Broth
1 cup Heavy Cream (or Half & Half)
1 tsp Dried Thyme
1 tbsp Soy Sauce (the secret ingredient for depth)
Salt and Black Pepper to taste
Fresh Parsley or Chives for garnish
Instructions:
Melt the butter in a large soup pot or Dutch oven over medium-high heat.
Add the sliced mushrooms and cook for 10-12 minutes. Do not rush this-let them release their water and brown deeply until golden. This creates the flavor base.
Add the chopped onion and cook for another 5 minutes until soft. Add the garlic and thyme, cooking for just 1 minute until fragrant.
Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste.
Slowly pour in the broth while whisking continuously to prevent lumps.
Stir in the soy sauce. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes to thicken.
Reduce heat to low. Stir in the heavy cream and warm through (do not let it boil vigorously once cream is added).
**Optional Texture Step:** Use an immersion blender to puree about half of the soup right in the pot. This gives you a creamy base while keeping delicious chunks of mushroom.
Season with salt and generous amounts of black pepper. Garnish with fresh herbs before serving.
@FoodAndRecipesWithCherokee 🦉
Ingredients:
1.5 Ibs Cremini or Button
Mushrooms, sliced
1 medium Onion, chopped
3 cloves Garlic, minced + 4 tbsp Butter
3 tbsp All-Purpose Flour
4 cups Chicken or Vegetable Broth
1 cup Heavy Cream (or Half & Half)
1 tsp Dried Thyme
1 tbsp Soy Sauce (the secret ingredient for depth)
Salt and Black Pepper to taste
Fresh Parsley or Chives for garnish
Instructions:
Melt the butter in a large soup pot or Dutch oven over medium-high heat.
Add the sliced mushrooms and cook for 10-12 minutes. Do not rush this-let them release their water and brown deeply until golden. This creates the flavor base.
Add the chopped onion and cook for another 5 minutes until soft. Add the garlic and thyme, cooking for just 1 minute until fragrant.
Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste.
Slowly pour in the broth while whisking continuously to prevent lumps.
Stir in the soy sauce. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes to thicken.
Reduce heat to low. Stir in the heavy cream and warm through (do not let it boil vigorously once cream is added).
**Optional Texture Step:** Use an immersion blender to puree about half of the soup right in the pot. This gives you a creamy base while keeping delicious chunks of mushroom.
Season with salt and generous amounts of black pepper. Garnish with fresh herbs before serving.
@FoodAndRecipesWithCherokee 🦉
🥰7❤1
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Mushroom & Mixed Bean Stew
INGREDIENTS
2 cups mixed beans, cooked or canned
8 oz mushrooms, sliced
1 can (14.5 oz) diced tomatoes
1 small onion, diced
3 garlic cloves, minced
2 cups vegetable broth
2 tbsp olive oil
1 tsp smoked paprika
1 tsp Italian seasoning
½ tsp cumin
Salt & black pepper, to taste
2 cups fresh spinach
2 tbsp fresh parsley, chopped
HOW TO MAKE IT
Heat olive oil in a large pot over medium heat. Sauté onion and garlic until softened.
Add mushrooms and cook for 5-7
minutes until golden and tender.
Stir in diced tomatoes, mixed beans, vegetable broth, smoked paprika, Italian seasoning, cumin, salt, and pepper.
Bring to a gentle boil, then reduce heat and simmer for 15-20 minutes.
Stir in spinach and cook for 2-3
minutes until wilted.
Garnish with fresh parsley and serve warm with crusty bread!
@FoodAndRecipesWithCherokee 🦉
INGREDIENTS
2 cups mixed beans, cooked or canned
8 oz mushrooms, sliced
1 can (14.5 oz) diced tomatoes
1 small onion, diced
3 garlic cloves, minced
2 cups vegetable broth
2 tbsp olive oil
1 tsp smoked paprika
1 tsp Italian seasoning
½ tsp cumin
Salt & black pepper, to taste
2 cups fresh spinach
2 tbsp fresh parsley, chopped
HOW TO MAKE IT
Heat olive oil in a large pot over medium heat. Sauté onion and garlic until softened.
Add mushrooms and cook for 5-7
minutes until golden and tender.
Stir in diced tomatoes, mixed beans, vegetable broth, smoked paprika, Italian seasoning, cumin, salt, and pepper.
Bring to a gentle boil, then reduce heat and simmer for 15-20 minutes.
Stir in spinach and cook for 2-3
minutes until wilted.
Garnish with fresh parsley and serve warm with crusty bread!
@FoodAndRecipesWithCherokee 🦉
💯5🥰2
Southern Hoe Cakes
Ingredients
1 cup cornmeal
1/2 cup all-purpose flour
1 cup buttermilk
1 large egg
2 tbsp butter
1 tsp baking powder
1/2 tsp salt
Instructions
Mix the cornmeal, flour, baking powder, and salt in a bowl.
Whisk the buttermilk and egg together until smooth.
Stir the wet mixture into the dry ingredients until just combined.
Melt butter in a skillet over medium heat.
Spoon the batter into the hot skillet and gently flatten.
Cook until golden and crisp, then flip and brown the other side.
Serve warm with butter melting right over the top.
@FoodAndRecipesWithCherokee 🦉
Ingredients
1 cup cornmeal
1/2 cup all-purpose flour
1 cup buttermilk
1 large egg
2 tbsp butter
1 tsp baking powder
1/2 tsp salt
Instructions
Mix the cornmeal, flour, baking powder, and salt in a bowl.
Whisk the buttermilk and egg together until smooth.
Stir the wet mixture into the dry ingredients until just combined.
Melt butter in a skillet over medium heat.
Spoon the batter into the hot skillet and gently flatten.
Cook until golden and crisp, then flip and brown the other side.
Serve warm with butter melting right over the top.
@FoodAndRecipesWithCherokee 🦉
🥰8
Black-Eyed Pea Bratwurst Stew
• 2 pounds bratwurst sausages, cut into thirds
• 2 (15 oz) cans black-eyed peas, rinsed and drained
• 2 (9 oz) packages frozen cut green beans, thawed
• 2 cups cubed potatoes
• 1 cup chopped onion
• 2 cloves garlic, minced
• 1 (32 fluid ounce) container chicken stock
• 2 tablespoons hot Buffalo wing sauce (REDHOT Buffalo Wing Sauce), or to taste
• 2 tablespoons ketchup
• 1 tablespoon Worcestershire sauce
• ½ teaspoon ground thyme
• salt and ground black pepper to taste
• ¼ cup all-purpose flour
• 1 cup water
Directions
1. Place bratwurst sausages, black-eyed peas, green beans, potatoes, onion, garlic, chicken stock, Buffalo wing sauce, ketchup, Worcestershire sauce, thyme, salt, and black pepper in a slow cooker.
2. Cook on High setting until vegetables are tender and soup is thickened, 3 to 4 hours.
3. For a thicker stew, whisk flour and water together in a bowl until smooth. Pour mixture into stew and simmer until thickened, 5 minutes.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
• 2 pounds bratwurst sausages, cut into thirds
• 2 (15 oz) cans black-eyed peas, rinsed and drained
• 2 (9 oz) packages frozen cut green beans, thawed
• 2 cups cubed potatoes
• 1 cup chopped onion
• 2 cloves garlic, minced
• 1 (32 fluid ounce) container chicken stock
• 2 tablespoons hot Buffalo wing sauce (REDHOT Buffalo Wing Sauce), or to taste
• 2 tablespoons ketchup
• 1 tablespoon Worcestershire sauce
• ½ teaspoon ground thyme
• salt and ground black pepper to taste
• ¼ cup all-purpose flour
• 1 cup water
Directions
1. Place bratwurst sausages, black-eyed peas, green beans, potatoes, onion, garlic, chicken stock, Buffalo wing sauce, ketchup, Worcestershire sauce, thyme, salt, and black pepper in a slow cooker.
2. Cook on High setting until vegetables are tender and soup is thickened, 3 to 4 hours.
3. For a thicker stew, whisk flour and water together in a bowl until smooth. Pour mixture into stew and simmer until thickened, 5 minutes.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
❤3
Avgolemono
Greek Chicken Soup
Ingredients
• 2 tablespoons butter or olive oil, optional, see notes
• 2 ribs celery finely diced, optional
• 1 onion finely diced, optional
• 8 cups chicken stock/broth low sodium preferred
• 1 cup long grain white rice or another kind (see notes)
• 2 cups cooked chicken such as rotisserie
• 5 eggs
• 3/4 cup lemon juice from about 4-5 lemons (more or less if you like - see notes)
• salt and fresh cracked pepper to taste
• extra butter or olive oil optional
Instructions
• Optional: If using the celery and onion - melt 2 of the 2 tablespoons butter in a large heavy pot with a lid (such as a Dutch oven). Add the diced 2 ribs celeryand 1 onion. Sauté over medium-high heat until softened (about 3 minutes).
• Pour in the 8 cups chicken stock/broth. Bring to a boil. Add the 1 cup long grain white rice. Stir, cover, and simmer on low for 15-20 minutes, or until rice is fully cooked.
• Make the Avgolemono sauce. Add the 5 eggs and 3/4 cup lemon juice to your blender. Turn the blender on to thoroughly mix the eggs and lemon juice. While the blender is running, very gradually pour some of the hot chicken broth from the pot. It's OK if some of the rice or veggies gets in there - this will only help to thicken the sauce. Continue blending until about 2 cups of broth is added. You will end up with a foamy, cream-colored sauce.
• Add the 2 cups cooked chicken to the pot. Stir, cover, and continue simmering on low for 3-5 minutes, until chicken is heated.
• Turn off the heat on the soup. Slowly and gradually add the Avgolemono sauce into the soup from the blender, stirring it in as you add it. It will look quite foamy still. This is what is supposed to happen!
• If you like, you can stir in extra butter or olive oil to the pot for a richer taste. Taste and adjust seasoning if needed with salt and fresh cracked pepper. Serve with more freshly cracked black pepper on top.
@FoodAndRecipesWithCherokee 🦉
Greek Chicken Soup
Ingredients
• 2 tablespoons butter or olive oil, optional, see notes
• 2 ribs celery finely diced, optional
• 1 onion finely diced, optional
• 8 cups chicken stock/broth low sodium preferred
• 1 cup long grain white rice or another kind (see notes)
• 2 cups cooked chicken such as rotisserie
• 5 eggs
• 3/4 cup lemon juice from about 4-5 lemons (more or less if you like - see notes)
• salt and fresh cracked pepper to taste
• extra butter or olive oil optional
Instructions
• Optional: If using the celery and onion - melt 2 of the 2 tablespoons butter in a large heavy pot with a lid (such as a Dutch oven). Add the diced 2 ribs celeryand 1 onion. Sauté over medium-high heat until softened (about 3 minutes).
• Pour in the 8 cups chicken stock/broth. Bring to a boil. Add the 1 cup long grain white rice. Stir, cover, and simmer on low for 15-20 minutes, or until rice is fully cooked.
• Make the Avgolemono sauce. Add the 5 eggs and 3/4 cup lemon juice to your blender. Turn the blender on to thoroughly mix the eggs and lemon juice. While the blender is running, very gradually pour some of the hot chicken broth from the pot. It's OK if some of the rice or veggies gets in there - this will only help to thicken the sauce. Continue blending until about 2 cups of broth is added. You will end up with a foamy, cream-colored sauce.
• Add the 2 cups cooked chicken to the pot. Stir, cover, and continue simmering on low for 3-5 minutes, until chicken is heated.
• Turn off the heat on the soup. Slowly and gradually add the Avgolemono sauce into the soup from the blender, stirring it in as you add it. It will look quite foamy still. This is what is supposed to happen!
• If you like, you can stir in extra butter or olive oil to the pot for a richer taste. Taste and adjust seasoning if needed with salt and fresh cracked pepper. Serve with more freshly cracked black pepper on top.
@FoodAndRecipesWithCherokee 🦉
❤7
Blueberry Lemon Crinkle Cookies
Ingredients:
For the Blueberry Reduction:
1 cup fresh or frozen blueberries
1 tsp lemon juice
For the Cookie Dough:
½ cup unsalted butter, softened
½ cup granulated sugar
1 tbsp fresh lemon zest
1 large egg
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking powder
½ tsp salt
For the Coating:
½ cup granulated sugar
½ cup powdered sugar
Directions:
In a small saucepan, simmer blueberries and lemon juice over medium heat 10-15 minutes. crushina berries until reduced to a thick jam (about ⅓-½ cup).
Cool completely.
Rub ½ cup granulated sugar and lemon zest together with your fingers until fragrant and slightly yellow.
Beat softened butter into the lemon sugar until light and fluffy. Beat in egg and vanilla, then blend in the cooled blueberry reduction.
Whisk flour, baking powder, and salt in a separate bowl. Gradually mix into the wet ingredients on low speed just until no flour streaks remain.
Cover and refrigerate at least 2 hours (mandatory to prevent spreading).
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Scoop chilled dough into 1.5-tablespoon balls. Roll each ball first in granulated sugar, then generously in powdered sugar.
Place 2 inches apart on baking sheets.
Bake 10-12 minutes until puffed and crackled.
Cool on the hot pan 5 minutes, then transfer to a wire rack.
Tips:
The double-roll method (granulated sugar first, then powdered sugar) creates a barrier so the powdered sugar stays bright white and creates perfect crinkles.
The lemon juice in the blueberry reduction stabilizes the color and keeps the purple vibrant instead of turning murky.
@FoodAndRecipesWithCherokee 🦉
Ingredients:
For the Blueberry Reduction:
1 cup fresh or frozen blueberries
1 tsp lemon juice
For the Cookie Dough:
½ cup unsalted butter, softened
½ cup granulated sugar
1 tbsp fresh lemon zest
1 large egg
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking powder
½ tsp salt
For the Coating:
½ cup granulated sugar
½ cup powdered sugar
Directions:
In a small saucepan, simmer blueberries and lemon juice over medium heat 10-15 minutes. crushina berries until reduced to a thick jam (about ⅓-½ cup).
Cool completely.
Rub ½ cup granulated sugar and lemon zest together with your fingers until fragrant and slightly yellow.
Beat softened butter into the lemon sugar until light and fluffy. Beat in egg and vanilla, then blend in the cooled blueberry reduction.
Whisk flour, baking powder, and salt in a separate bowl. Gradually mix into the wet ingredients on low speed just until no flour streaks remain.
Cover and refrigerate at least 2 hours (mandatory to prevent spreading).
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Scoop chilled dough into 1.5-tablespoon balls. Roll each ball first in granulated sugar, then generously in powdered sugar.
Place 2 inches apart on baking sheets.
Bake 10-12 minutes until puffed and crackled.
Cool on the hot pan 5 minutes, then transfer to a wire rack.
Tips:
The double-roll method (granulated sugar first, then powdered sugar) creates a barrier so the powdered sugar stays bright white and creates perfect crinkles.
The lemon juice in the blueberry reduction stabilizes the color and keeps the purple vibrant instead of turning murky.
@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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Spinach, Sausage, and Egg Casserole
1 pound breakfast sausage
11 large eggs
¾ cup milk
2 cups shredded sharp Cheddar cheese
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 teaspoon dried oregano
Directions
Gather all ingredients and preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Beat together eggs and milk in a large bowl Stir in cooked sausage, Cheddar cheese, spinach, and oregano until well combined; pour into the prepared baking dish. Bake in the preheated oven until a knife inserted into the center of casserole comes out clean, 30 to 40 minutes.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
1 pound breakfast sausage
11 large eggs
¾ cup milk
2 cups shredded sharp Cheddar cheese
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 teaspoon dried oregano
Directions
Gather all ingredients and preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Beat together eggs and milk in a large bowl Stir in cooked sausage, Cheddar cheese, spinach, and oregano until well combined; pour into the prepared baking dish. Bake in the preheated oven until a knife inserted into the center of casserole comes out clean, 30 to 40 minutes.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
❤5
Cinnamon Roll Monkey Bread
½ cup white sugar
1 teaspoon ground cinnamon
1 (12.4 ounce) package refrigerated cinnamon roll dough with icing
¼ cup unsalted butter, melted
Directions
Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x5-inch loaf pan.
Mix sugar and cinnamon together in a bowl.
Set icing packet aside. Cut cinnamon rolls into quarters. Dip pieces in melted butter, coat in cinnamon-sugar, and place in the prepared pan.
Bake in the preheated oven until dough has risen and top is golden brown, 20 to 25 minutes; drizzle icing over top and let cool in the pan for 5 minutes. Turn the monkey bread out onto a plate and serve warm.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
½ cup white sugar
1 teaspoon ground cinnamon
1 (12.4 ounce) package refrigerated cinnamon roll dough with icing
¼ cup unsalted butter, melted
Directions
Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x5-inch loaf pan.
Mix sugar and cinnamon together in a bowl.
Set icing packet aside. Cut cinnamon rolls into quarters. Dip pieces in melted butter, coat in cinnamon-sugar, and place in the prepared pan.
Bake in the preheated oven until dough has risen and top is golden brown, 20 to 25 minutes; drizzle icing over top and let cool in the pan for 5 minutes. Turn the monkey bread out onto a plate and serve warm.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
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Vegan Black Bean Soup
• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 carrots, chopped
• 1 rib of celery, chopped
• 4 cloves garlic, chopped
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 pinch black pepper
• 4 cups vegetable broth
• 4 (15 ounce) cans black beans, undrained, divided
• 1 (15 ounce) can whole kernel corn
• 1 (14.5 ounce) can crushed tomatoes
Gather all ingredients.
Heat olive oil in a large pot over medium-high heat. Sauté onion, carrots, celery, and garlic in hot oil for 5 minutes. Season with chili powder, cumin, and black pepper; cook for 1 minute. Stir in vegetable broth, 2 cans beans, and corn. Bring to a boil. Meanwhile, process remaining 2 cans beans and tomatoes in a food processor or blender until smooth. Stir into boiling soup, reduce heat to medium, and simmer for 15 minutes.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 carrots, chopped
• 1 rib of celery, chopped
• 4 cloves garlic, chopped
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 pinch black pepper
• 4 cups vegetable broth
• 4 (15 ounce) cans black beans, undrained, divided
• 1 (15 ounce) can whole kernel corn
• 1 (14.5 ounce) can crushed tomatoes
Gather all ingredients.
Heat olive oil in a large pot over medium-high heat. Sauté onion, carrots, celery, and garlic in hot oil for 5 minutes. Season with chili powder, cumin, and black pepper; cook for 1 minute. Stir in vegetable broth, 2 cans beans, and corn. Bring to a boil. Meanwhile, process remaining 2 cans beans and tomatoes in a food processor or blender until smooth. Stir into boiling soup, reduce heat to medium, and simmer for 15 minutes.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
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❤7
Muenster Chicken and Mushrooms
• 6 skinless, boneless chicken breasts
• 1 ½ cups milk
• 2 cups dried bread crumbs, seasoned
• 6 slices Muenster cheese
• 1 cup fresh sliced mushrooms
• ½ cup chicken broth
Directions
1. Preheat the oven to 350 degrees F (175 degrees C).
2. Dip chicken in milk, then in breadcrumbs. Lightly brown coated chicken in a large skillet, then arrange chicken in a 9x13-inch baking dish.
3. Top each chicken with a slice of cheese. Top with mushrooms, then pour broth over and around chicken. Cover the dish with aluminum foil.
4. Bake for 30 minutes; remove cover, baste with any remaining broth, and bake for another 15 to 20 minutes.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
• 6 skinless, boneless chicken breasts
• 1 ½ cups milk
• 2 cups dried bread crumbs, seasoned
• 6 slices Muenster cheese
• 1 cup fresh sliced mushrooms
• ½ cup chicken broth
Directions
1. Preheat the oven to 350 degrees F (175 degrees C).
2. Dip chicken in milk, then in breadcrumbs. Lightly brown coated chicken in a large skillet, then arrange chicken in a 9x13-inch baking dish.
3. Top each chicken with a slice of cheese. Top with mushrooms, then pour broth over and around chicken. Cover the dish with aluminum foil.
4. Bake for 30 minutes; remove cover, baste with any remaining broth, and bake for another 15 to 20 minutes.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
❤4
Horseradish Sauce
Ingredients
½ cup mayonnaise
¼ cup sour cream
3 tbsp prepared horseradish
1 tbsp Dijon mustard
1 tbsp fresh lemon juice
1 tsp Worcestershire sauce
½ tsp garlic powder
½ tsp onion powder
½ tsp salt
¼ tsp black pepper
Instructions
In a bowl, combine the mayonnaise, sour cream, prepared horseradish, Dijon mustard, lemon juice, and Worcestershire sauce.
Add the garlic powder, onion powder, salt, and black pepper.
Whisk everything together until smooth and creamy.
Cover and refrigerate for at least 30 minutes to let the flavors meld.
Stir well before serving.
@FoodAndRecipesWithCherokee 🦉
Ingredients
½ cup mayonnaise
¼ cup sour cream
3 tbsp prepared horseradish
1 tbsp Dijon mustard
1 tbsp fresh lemon juice
1 tsp Worcestershire sauce
½ tsp garlic powder
½ tsp onion powder
½ tsp salt
¼ tsp black pepper
Instructions
In a bowl, combine the mayonnaise, sour cream, prepared horseradish, Dijon mustard, lemon juice, and Worcestershire sauce.
Add the garlic powder, onion powder, salt, and black pepper.
Whisk everything together until smooth and creamy.
Cover and refrigerate for at least 30 minutes to let the flavors meld.
Stir well before serving.
@FoodAndRecipesWithCherokee 🦉
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