Buffalo Zing Lo Mein
• 1 (12 ounce) jar Buffalo Wild Wings® Asian Zing Sauce
• 1 1/2 pounds skinless boneless chicken thighs
• 1 (16 ounce) package fresh lo mein noodles
• 1 bunch green onions, sliced, for garnish
Directions
1. Place chicken thighs into a slow cooker. Pour sauce over chicken and cover with the lid. Cook on Low until chicken is very tender, about 3 hours.
2. Use two forks to shred chicken into large chunks.
3. Bring a large pot of salted water to a boil; add noodles and cook until tender with a bite, 40 seconds to 3 minutes, or according to package directions; drain. Place prepared lo mein into the crockpot with chicken and toss until combined.
4. Serve with freshly sliced green onions.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
• 1 (12 ounce) jar Buffalo Wild Wings® Asian Zing Sauce
• 1 1/2 pounds skinless boneless chicken thighs
• 1 (16 ounce) package fresh lo mein noodles
• 1 bunch green onions, sliced, for garnish
Directions
1. Place chicken thighs into a slow cooker. Pour sauce over chicken and cover with the lid. Cook on Low until chicken is very tender, about 3 hours.
2. Use two forks to shred chicken into large chunks.
3. Bring a large pot of salted water to a boil; add noodles and cook until tender with a bite, 40 seconds to 3 minutes, or according to package directions; drain. Place prepared lo mein into the crockpot with chicken and toss until combined.
4. Serve with freshly sliced green onions.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
❤5
Chicken & butternut Squash Risotto
INGREDIENTS
1 ½ pounds boneless, skinless chicken thighs
Kosher salt and freshly ground black pepper, to taste
2 tablespoons unsalted butter
1 large shallot, diced
3 cloves garlic, minced
2 teaspoons chopped fresh thyme leaves
6 large sage leaves, thinly sliced
2 tablespoons all-purpose flour
3 cups chicken stock
1 ½ teaspoons Dijon mustard
1 cup orzo pasta
½ bunch kale, stems removed and leaves torn into bite-sized pieces
⅓ cup freshly grated Parmesan
¼ cup heavy cream
FOR THE ROASTED BUTTERNUT SQUASH
1 pound diced butternut squash, about 2 cups
2 tablespoons olive oil
Kosher salt and freshly ground black pepper, to taste
INSTRUCTIONS
Season chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper.
Melt butter in a Dutch oven over medium heat. Working in batches, add chicken to the Dutch oven in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside.
Add shallot, and cook, stirring occasionally, until tender, about 2-3 minutes. Stir in garlic, thyme and sage until fragrant, about 1 minute.
Whisk in flour until lightly browned, about 1 minute.
Stir in chicken stock and Dijon, scraping any browned bits from the bottom of the Dutch oven. Stir in orzo; season with salt and pepper, to taste.
Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 6 minutes. Stir in kale, Parmesan and heavy cream until the kale has wilted, about 3 minutes
Stir in roasted butternut squash; season with salt and pepper, to taste. Return chicken to the Dutch oven.
Serve immediately.
FOR THE ROASTED BUTTERNUT SQUASH
Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
Place butternut squash in a single layer onto the prepared baking sheet. Stir in olive oil; season with salt and pepper, to taste. Gently toss to combine.
Place into oven and bake for 25-30 minutes, or until butternut squash is tender, stirring at halftime.
@FoodAndRecipesWithCherokee 🦉
INGREDIENTS
1 ½ pounds boneless, skinless chicken thighs
Kosher salt and freshly ground black pepper, to taste
2 tablespoons unsalted butter
1 large shallot, diced
3 cloves garlic, minced
2 teaspoons chopped fresh thyme leaves
6 large sage leaves, thinly sliced
2 tablespoons all-purpose flour
3 cups chicken stock
1 ½ teaspoons Dijon mustard
1 cup orzo pasta
½ bunch kale, stems removed and leaves torn into bite-sized pieces
⅓ cup freshly grated Parmesan
¼ cup heavy cream
FOR THE ROASTED BUTTERNUT SQUASH
1 pound diced butternut squash, about 2 cups
2 tablespoons olive oil
Kosher salt and freshly ground black pepper, to taste
INSTRUCTIONS
Season chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper.
Melt butter in a Dutch oven over medium heat. Working in batches, add chicken to the Dutch oven in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside.
Add shallot, and cook, stirring occasionally, until tender, about 2-3 minutes. Stir in garlic, thyme and sage until fragrant, about 1 minute.
Whisk in flour until lightly browned, about 1 minute.
Stir in chicken stock and Dijon, scraping any browned bits from the bottom of the Dutch oven. Stir in orzo; season with salt and pepper, to taste.
Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 6 minutes. Stir in kale, Parmesan and heavy cream until the kale has wilted, about 3 minutes
Stir in roasted butternut squash; season with salt and pepper, to taste. Return chicken to the Dutch oven.
Serve immediately.
FOR THE ROASTED BUTTERNUT SQUASH
Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
Place butternut squash in a single layer onto the prepared baking sheet. Stir in olive oil; season with salt and pepper, to taste. Gently toss to combine.
Place into oven and bake for 25-30 minutes, or until butternut squash is tender, stirring at halftime.
@FoodAndRecipesWithCherokee 🦉
❤4
Garlicky Black Walnut-Breadcrumb Pasta
Ingredients
1 (16-oz.) pkg. spaghetti
1 1/4 tsp. kosher salt, plus more for salting water
3 Tbsp. unsalted butter
5 Tbsp. olive oil, divided
2/3 cup panko breadcrumbs
1/2 cup toasted chopped black walnuts
8 garlic cloves, finely chopped (about 1/4 cup)
1/2 tsp. crushed red pepper
1 1/2 oz. Parmesan cheese, grated with a Microplane grater (about 1 cup)
1 1/2 tsp. grated lemon zest plus 3 Tbsp. fresh juice (from 1 lemon)
1/3 cup chopped fresh flat-leaf parsley
Directions
Bring a large pot of salted water to a boil over medium-high. Add spaghetti; prepare according to package directions, stirring occasionally.
Meanwhile, heat butter and 1 tablespoon of the oil in a large skillet over medium. Add panko; cook, stirring often, until browned and toasted, 3 to 4 minutes. Stir in walnuts; cook, stirring constantly, 1 minute. Remove panko mixture from skillet, setting aside in a small bowl (wipe skillet clean).
Reserve 1 cup of the cooking water; drain spaghetti, and set aside at room temperature. Heat remaining 4 tablespoons oil in skillet over medium-low. Add garlic and crushed red pepper; cook, stirring often, until garlic is light golden, about 2 minutes. Add drained spaghetti, 3/4 cup of the reserved cooking water, Parmesan, lemon zest and juice, and salt; toss well to coat. Cook over medium-low, stirring constantly, until spaghetti is glossy and sauce clings to spaghetti, about 3 minutes. (Add additional cooking water, 1 tablespoon at a time, as needed, until sauce is silky.) Stir in parsley and panko mixture. Serve immediately.
@FoodAndRecipesWithCherokee 🦉
Ingredients
1 (16-oz.) pkg. spaghetti
1 1/4 tsp. kosher salt, plus more for salting water
3 Tbsp. unsalted butter
5 Tbsp. olive oil, divided
2/3 cup panko breadcrumbs
1/2 cup toasted chopped black walnuts
8 garlic cloves, finely chopped (about 1/4 cup)
1/2 tsp. crushed red pepper
1 1/2 oz. Parmesan cheese, grated with a Microplane grater (about 1 cup)
1 1/2 tsp. grated lemon zest plus 3 Tbsp. fresh juice (from 1 lemon)
1/3 cup chopped fresh flat-leaf parsley
Directions
Bring a large pot of salted water to a boil over medium-high. Add spaghetti; prepare according to package directions, stirring occasionally.
Meanwhile, heat butter and 1 tablespoon of the oil in a large skillet over medium. Add panko; cook, stirring often, until browned and toasted, 3 to 4 minutes. Stir in walnuts; cook, stirring constantly, 1 minute. Remove panko mixture from skillet, setting aside in a small bowl (wipe skillet clean).
Reserve 1 cup of the cooking water; drain spaghetti, and set aside at room temperature. Heat remaining 4 tablespoons oil in skillet over medium-low. Add garlic and crushed red pepper; cook, stirring often, until garlic is light golden, about 2 minutes. Add drained spaghetti, 3/4 cup of the reserved cooking water, Parmesan, lemon zest and juice, and salt; toss well to coat. Cook over medium-low, stirring constantly, until spaghetti is glossy and sauce clings to spaghetti, about 3 minutes. (Add additional cooking water, 1 tablespoon at a time, as needed, until sauce is silky.) Stir in parsley and panko mixture. Serve immediately.
@FoodAndRecipesWithCherokee 🦉
❤5
Million Dollar Soup
Ingredients
2 cups peeled and cubed butternut squash
1 (11 oz.) pkg. chicken sausage, sliced
2 tsp. olive oil
1 1/2 tsp. kosher salt, divided
1 1/2 tsp. fresh cracked black pepper, divided
10 sprigs fresh thyme, divided
5 slices center cut bacon, chopped
2 Tbsp. unsalted butter
1 small white onion, chopped
3 ribs celery, chopped
3 cloves garlic, minced
3 Tbsp. all-purpose flour
3/4 cup dry white wine
5 cups chicken stock
2 (15.5 oz.) cans cannellini beans, drained and rinsed
2 Tbsp. heavy cream
1 lemon, zested
1 bunch dinosaur kale, ribs removed and roughly torn (about 2 cups)
Directions
Prepare oven and baking sheet:
Heat oven to 350°F and line a baking sheet with aluminum foil.
Roast squash and sausage:
In a medium bowl, toss together squash, sausage, 1/2 teaspoon. salt and 1/2 teaspoon pepper, and 2 sprigs of thyme. Spread onto prepared baking sheet.
Roast until squash is softened and sausage has begun to brown, 25 minutes.
Cook bacon:
Meanwhile, add cut bacon to the bottom of a cold Dutch oven or large 4 quart soup pot. Heat to medium and cook bacon until crisp, 5-7 minutes, stirring frequently.
Remove bacon from pan:
Remove bacon with a slotted spoon, reserving fat in pan.
Cook garlic, onion, and celery:
Add butter to pot, swirling to combine. Add onion, garlic, and celery and cook 2-3 minutes until fragrant.
Make roux:
Add flour to create a light roux, stirring constantly. When mixture has thickened, add white wine, stir and cook for 1 minute.
Add stock:
Add stock, remaining salt and pepper, thyme sprigs and beans. Bring to a boil and reduce to a simmer for 10 minutes.
Blend some of the soup mixture:
Remove 3 cups from mixture and transfer to a blender. Secure lid on blender, and remove center piece to allow steam to escape. Blend until smooth and stir blended mixture back into soup pot. Return to a simmer. Stir in heavy cream and lemon zest.
Stir in squash and kale:
Add cooked butternut squash mixture and torn kale to pot, and cook until kale is bright green and lightly wilted, 3-5 minutes.
Garnish and serve:
Top individual servings with extra thyme leaves and bacon.
@FoodAndRecipesWithCherokee 🦉
Ingredients
2 cups peeled and cubed butternut squash
1 (11 oz.) pkg. chicken sausage, sliced
2 tsp. olive oil
1 1/2 tsp. kosher salt, divided
1 1/2 tsp. fresh cracked black pepper, divided
10 sprigs fresh thyme, divided
5 slices center cut bacon, chopped
2 Tbsp. unsalted butter
1 small white onion, chopped
3 ribs celery, chopped
3 cloves garlic, minced
3 Tbsp. all-purpose flour
3/4 cup dry white wine
5 cups chicken stock
2 (15.5 oz.) cans cannellini beans, drained and rinsed
2 Tbsp. heavy cream
1 lemon, zested
1 bunch dinosaur kale, ribs removed and roughly torn (about 2 cups)
Directions
Prepare oven and baking sheet:
Heat oven to 350°F and line a baking sheet with aluminum foil.
Roast squash and sausage:
In a medium bowl, toss together squash, sausage, 1/2 teaspoon. salt and 1/2 teaspoon pepper, and 2 sprigs of thyme. Spread onto prepared baking sheet.
Roast until squash is softened and sausage has begun to brown, 25 minutes.
Cook bacon:
Meanwhile, add cut bacon to the bottom of a cold Dutch oven or large 4 quart soup pot. Heat to medium and cook bacon until crisp, 5-7 minutes, stirring frequently.
Remove bacon from pan:
Remove bacon with a slotted spoon, reserving fat in pan.
Cook garlic, onion, and celery:
Add butter to pot, swirling to combine. Add onion, garlic, and celery and cook 2-3 minutes until fragrant.
Make roux:
Add flour to create a light roux, stirring constantly. When mixture has thickened, add white wine, stir and cook for 1 minute.
Add stock:
Add stock, remaining salt and pepper, thyme sprigs and beans. Bring to a boil and reduce to a simmer for 10 minutes.
Blend some of the soup mixture:
Remove 3 cups from mixture and transfer to a blender. Secure lid on blender, and remove center piece to allow steam to escape. Blend until smooth and stir blended mixture back into soup pot. Return to a simmer. Stir in heavy cream and lemon zest.
Stir in squash and kale:
Add cooked butternut squash mixture and torn kale to pot, and cook until kale is bright green and lightly wilted, 3-5 minutes.
Garnish and serve:
Top individual servings with extra thyme leaves and bacon.
@FoodAndRecipesWithCherokee 🦉
❤2
Butterscotch Pie
Ingredients
Dough for single-crust pie
6 tablespoons butter
6 tablespoons all-purpose flour
1-1/2 cup packed brown sugar
2 cups whole milk
1/4 teaspoon salt
3 large egg yolks, room temperature, beaten
1 teaspoon vanilla extract
MERINGUE:
3 large egg whites, room temperature
1/4 teaspoon cream of tartar
1/2 cup sugar
Directions
1. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°.
2. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°.
3. In a saucepan, melt butter. Remove from the heat; add flour and stir until smooth. Stir in brown sugar. Return to heat; stir in milk and salt until blended. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir about 1 cup hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes longer. Remove from the heat. Gently stir in vanilla. Pour into crust.
4. For meringue, beat egg whites and cream of tartar in a small bowl on medium speed until soft peaks form. Gradually beat in sugar, about 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edge to crust.
5. Bake until meringue is golden brown, 12-15 minutes. Cool on a wire rack for 1 hour. Refrigerate at least 3 hours before serving. Refrigerate leftovers.
➡️ If You see any recipe I post at @FoodAndRecipesWithCherokee
on @CookingwithLov or @Yummmys , it has been stolen from here - report to telegram & leave those channels
@FoodAndRecipesWithCherokee 🦉
Ingredients
Dough for single-crust pie
6 tablespoons butter
6 tablespoons all-purpose flour
1-1/2 cup packed brown sugar
2 cups whole milk
1/4 teaspoon salt
3 large egg yolks, room temperature, beaten
1 teaspoon vanilla extract
MERINGUE:
3 large egg whites, room temperature
1/4 teaspoon cream of tartar
1/2 cup sugar
Directions
1. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°.
2. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°.
3. In a saucepan, melt butter. Remove from the heat; add flour and stir until smooth. Stir in brown sugar. Return to heat; stir in milk and salt until blended. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir about 1 cup hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes longer. Remove from the heat. Gently stir in vanilla. Pour into crust.
4. For meringue, beat egg whites and cream of tartar in a small bowl on medium speed until soft peaks form. Gradually beat in sugar, about 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edge to crust.
5. Bake until meringue is golden brown, 12-15 minutes. Cool on a wire rack for 1 hour. Refrigerate at least 3 hours before serving. Refrigerate leftovers.
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❤5
Hawaiian Sunset Cake
Ingredients
1 package white or orange cake mix (regular size)
1-1/2 cups 2% milk
1 package (3.4 ounces) instant vanilla pudding mix
1 package (3 ounces) orange gelatin
4 large eggs, room temperature
1/2 cup canola oil
FILLING:
1 can (20 ounces) crushed pineapple, well drained
2 cups sugar
3-1/2 cups sweetened shredded coconut (about 10 ounces)
1 cup sour cream
1 carton (8 ounces) frozen whipped topping, thawed
Optional: Additional toasted coconut, fresh pineapple, orange slices and fresh mint leaves
Directions
1. Preheat oven to 350°. In a large bowl, combine the first 6 ingredients; beat on low speed for 30 seconds. Beat on medium speed for 2 minutes.
2. Pour into 3 greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. In a large bowl, combine the pineapple, sugar, 3-1/2 cups coconut and sour cream. Set aside 1 cup for frosting. Place 1 cake on a serving plate; top with half of the remaining pineapple mixture. Repeat layers once; top with remaining cake.
4. Fold whipped topping into the reserved pineapple mixture. Spread over top and sides of cake. If desired, top with additional coconut, sliced pineapple, orange slices and mint. Refrigerate until serving.
➡️ If You see any recipe I post at @FoodAndRecipesWithCherokee
on @CookingwithLov or @Cookingislove , it has been stolen from here - report to telegram & leave those channels
@FoodAndRecipesWithCherokee
Ingredients
1 package white or orange cake mix (regular size)
1-1/2 cups 2% milk
1 package (3.4 ounces) instant vanilla pudding mix
1 package (3 ounces) orange gelatin
4 large eggs, room temperature
1/2 cup canola oil
FILLING:
1 can (20 ounces) crushed pineapple, well drained
2 cups sugar
3-1/2 cups sweetened shredded coconut (about 10 ounces)
1 cup sour cream
1 carton (8 ounces) frozen whipped topping, thawed
Optional: Additional toasted coconut, fresh pineapple, orange slices and fresh mint leaves
Directions
1. Preheat oven to 350°. In a large bowl, combine the first 6 ingredients; beat on low speed for 30 seconds. Beat on medium speed for 2 minutes.
2. Pour into 3 greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. In a large bowl, combine the pineapple, sugar, 3-1/2 cups coconut and sour cream. Set aside 1 cup for frosting. Place 1 cake on a serving plate; top with half of the remaining pineapple mixture. Repeat layers once; top with remaining cake.
4. Fold whipped topping into the reserved pineapple mixture. Spread over top and sides of cake. If desired, top with additional coconut, sliced pineapple, orange slices and mint. Refrigerate until serving.
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Goodnight 🌙 💫 💜
Relax & Enjoy Your Evening
Thank you For Being Part of Our CherokeeOwl Family❤️
@FoodAndRecipesWithCherokee 🦉
Relax & Enjoy Your Evening
Thank you For Being Part of Our CherokeeOwl Family
@FoodAndRecipesWithCherokee 🦉
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Unfortunately the Thief who Owns @Yummmys is stealing our recipes ~ not one or two but every single one. Check my Food Channel & then check his - you will see he does this every single day.
This is not a person you want to be associated with.
Mandaar is the owner of @Yummys
I would suggest you report his channel to Telegram & Do NOT under any circumstances join the thief Mandaar’s Channel
What Kind of person does it take to let someone else do all the work while they steal your work?
Only a Worthless Lazy Thief Does This Type of Thing
@FoodAndRecipesWithCherokee 🦉
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🥰6
Amish Hash Browns
½ cup flour
⅓ cup yellow cornmeal
2 teaspoons salt
1 teaspoon baking powder
5 cups peeled and shredded potatoes
⅓ cup vegetable oil
2 eggs
1 onion, minced
¼ cup vegetable oil
Directions
In a large bowl, mix together the flour, cornmeal, salt and baking powder. Add potatoes, 1/3 cup of oil, eggs and onion and mix until evenly blended.
Heat 1/4 cup of oil in a large skillet over medium-high heat. Drop heaping tablespoons of the potatoes into the hot oil, flattening slightly. Cook until browned on the bottom and then flip and cook on the other side. Keep in a warm oven while frying the rest.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
½ cup flour
⅓ cup yellow cornmeal
2 teaspoons salt
1 teaspoon baking powder
5 cups peeled and shredded potatoes
⅓ cup vegetable oil
2 eggs
1 onion, minced
¼ cup vegetable oil
Directions
In a large bowl, mix together the flour, cornmeal, salt and baking powder. Add potatoes, 1/3 cup of oil, eggs and onion and mix until evenly blended.
Heat 1/4 cup of oil in a large skillet over medium-high heat. Drop heaping tablespoons of the potatoes into the hot oil, flattening slightly. Cook until browned on the bottom and then flip and cook on the other side. Keep in a warm oven while frying the rest.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
❤8
Egg Hashbrown Bacon Skillet
Ingredients
3 slices center-cut bacon, chopped
2 tablespoons canola oil, divided
16 ounces frozen southern-style diced hash browns (4 cups)
4 large eggs
¼ teaspoon kosher salt
¼ teaspoon black pepper
1 ½ ounces sharp Cheddar cheese, shredded (about 1/3 cup)
¼ cup chopped scallions (from 2 scallions)
1 teaspoon Mexican-style hot sauce (such as Cholula)
Directions
1 Cook bacon in a large (12-inch) cast-iron skillet over medium-low, stirring occasionally, until crisp, 8 to 10 minutes. Transfer bacon to a paper towel-lined plate using a slotted spoon; reserve drippings in skillet.
2 Add 1 tablespoon of the canola oil to drippings in skillet; increase heat to medium-high. Add potatoes in a single layer; cook, covered, undisturbed, until potatoes are crisped on bottoms, about 7 minutes. Uncover; stir potatoes, and stir in remaining 1 tablespoon canola oil. Cook, covered, until potatoes are well browned, about 5 minutes.
3 Uncover skillet; create 4 wells in potatoes using the back of a spoon. Crack 1 egg into each well. Sprinkle entire skillet with salt and pepper. Sprinkle potatoes with cheese, being careful not to cover eggs with cheese. Cook over medium-high, covered, until cheese is melted and egg whites are set but yolks are still mostly runny, about 3 minutes. Remove from heat; let stand 2 minutes. Sprinkle skillet with scallions and cooked bacon; drizzle with hot sauce.
➡️ If You see any recipe I post at @FoodAndRecipesWithCherokee
on @CookingwithLov or @Cookingislove , it has been stolen from here - report to telegram & leave those channels
@FoodAndRecipesWithCherokee 🦉
Ingredients
3 slices center-cut bacon, chopped
2 tablespoons canola oil, divided
16 ounces frozen southern-style diced hash browns (4 cups)
4 large eggs
¼ teaspoon kosher salt
¼ teaspoon black pepper
1 ½ ounces sharp Cheddar cheese, shredded (about 1/3 cup)
¼ cup chopped scallions (from 2 scallions)
1 teaspoon Mexican-style hot sauce (such as Cholula)
Directions
1 Cook bacon in a large (12-inch) cast-iron skillet over medium-low, stirring occasionally, until crisp, 8 to 10 minutes. Transfer bacon to a paper towel-lined plate using a slotted spoon; reserve drippings in skillet.
2 Add 1 tablespoon of the canola oil to drippings in skillet; increase heat to medium-high. Add potatoes in a single layer; cook, covered, undisturbed, until potatoes are crisped on bottoms, about 7 minutes. Uncover; stir potatoes, and stir in remaining 1 tablespoon canola oil. Cook, covered, until potatoes are well browned, about 5 minutes.
3 Uncover skillet; create 4 wells in potatoes using the back of a spoon. Crack 1 egg into each well. Sprinkle entire skillet with salt and pepper. Sprinkle potatoes with cheese, being careful not to cover eggs with cheese. Cook over medium-high, covered, until cheese is melted and egg whites are set but yolks are still mostly runny, about 3 minutes. Remove from heat; let stand 2 minutes. Sprinkle skillet with scallions and cooked bacon; drizzle with hot sauce.
on @CookingwithLov or @Cookingislove , it has been stolen from here - report to telegram & leave those channels
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Pumpkin Baked Brie
Ingredients
• 1 Sugar Pumpkin seeds removed
• 1 lb Brie Cheese (two wheels)
• 1/4 cup Maple Syrup
• 1/4 cup Candied Pecans chopped
• 1/4 cup Pepitas salted
• 1 Baguette sliced and toasted for serving
Instructions
• Preheat the oven or grill to 375 F.
• Cut the top off of a sugar pumpkin and remove the seeds and pulp from the inside with a spoon. Then discard.
• Brush the inside of the pumpkin with maple syrup in a nice even coating.
• Place the pumpkin into the oven or onto a smoker and cook for 30 minutes.
• While the pumpkin is baking, dice the brie cheese into small cubes and set aside.
• After 30 minutes, fill the pumpkin with the cubes of brie cheese and place it back into the oven or onto the grill. Continue to cook an additional 30 minutes or until the cheese is fully melted and bubbly.
• Remove from the oven and pour the remaining maple syrup over the brie cheese. Garnish with the candied pecans and the pepitas.
• Serve the pumpkin baked brie with crostini or crackers and enjoy.
@FoodAndRecipesWithCherokee 🦉
Ingredients
• 1 Sugar Pumpkin seeds removed
• 1 lb Brie Cheese (two wheels)
• 1/4 cup Maple Syrup
• 1/4 cup Candied Pecans chopped
• 1/4 cup Pepitas salted
• 1 Baguette sliced and toasted for serving
Instructions
• Preheat the oven or grill to 375 F.
• Cut the top off of a sugar pumpkin and remove the seeds and pulp from the inside with a spoon. Then discard.
• Brush the inside of the pumpkin with maple syrup in a nice even coating.
• Place the pumpkin into the oven or onto a smoker and cook for 30 minutes.
• While the pumpkin is baking, dice the brie cheese into small cubes and set aside.
• After 30 minutes, fill the pumpkin with the cubes of brie cheese and place it back into the oven or onto the grill. Continue to cook an additional 30 minutes or until the cheese is fully melted and bubbly.
• Remove from the oven and pour the remaining maple syrup over the brie cheese. Garnish with the candied pecans and the pepitas.
• Serve the pumpkin baked brie with crostini or crackers and enjoy.
@FoodAndRecipesWithCherokee 🦉
💯4❤2
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Hot Honey Pizza Rolls
1 lb pizza dough
⅔ cup marinara sauce
2 tbsp Italian or pizza seasoning
1 cup shredded mozzarella
1 cup shredded provolone cheese
½ cup shredded cheddar cheese
8 ozpepperoni, sliced
½ cup fresh basil, chopped
sea salt
Hot Honey
½ cup honey
2-3 tbsp hot sauce
1 tsp cayenne pepper
¾ tsp chipotle chili powder
½ tsp garlic powder
½ tsponion powder
How to make
1. Divide the dough in half. On a lightly floured surface, roll out each half into a large rectangle, about 10×12 inches, placing each dough on separate sheets of parchment paper.
2. Working with both doughs, spread each with 1/3 cup sauce, using more or less as needed. Sprinkle both with Italian/pizza seasoning. Add cheese to each, then top with pepperoni slices and basil. Drizzle with hot honey. Carefully roll the dough rectangles into tight logs. Place the logs onto a baking sheet, seam side down. Freeze for at least 20 minutes. Freezing makes slicing the rolls a lot easier.
3. Preheat the oven to 425°F. Line a 9x13 inch baking dish or 2 square baking dishes with parchment paper.
4. Remove the logs from the freezer and cut each into 8 slices, placing them in the prepared baking dish. Bake for 15-20 minutes or until the sides are lightly browned. Serve with additional honey and fresh basil, if desired.
5. To make the hot honey. In a sauce pot, warm together all ingredients over low heat until combined.
@FoodAndRecipesWithCherokee 🦉
1 lb pizza dough
⅔ cup marinara sauce
2 tbsp Italian or pizza seasoning
1 cup shredded mozzarella
1 cup shredded provolone cheese
½ cup shredded cheddar cheese
8 ozpepperoni, sliced
½ cup fresh basil, chopped
sea salt
Hot Honey
½ cup honey
2-3 tbsp hot sauce
1 tsp cayenne pepper
¾ tsp chipotle chili powder
½ tsp garlic powder
½ tsponion powder
How to make
1. Divide the dough in half. On a lightly floured surface, roll out each half into a large rectangle, about 10×12 inches, placing each dough on separate sheets of parchment paper.
2. Working with both doughs, spread each with 1/3 cup sauce, using more or less as needed. Sprinkle both with Italian/pizza seasoning. Add cheese to each, then top with pepperoni slices and basil. Drizzle with hot honey. Carefully roll the dough rectangles into tight logs. Place the logs onto a baking sheet, seam side down. Freeze for at least 20 minutes. Freezing makes slicing the rolls a lot easier.
3. Preheat the oven to 425°F. Line a 9x13 inch baking dish or 2 square baking dishes with parchment paper.
4. Remove the logs from the freezer and cut each into 8 slices, placing them in the prepared baking dish. Bake for 15-20 minutes or until the sides are lightly browned. Serve with additional honey and fresh basil, if desired.
5. To make the hot honey. In a sauce pot, warm together all ingredients over low heat until combined.
@FoodAndRecipesWithCherokee 🦉
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Sausage Pimento Cheese Quiche
Ingredients
• 1 9 inch deep dish pie crust, store bought or homemade
• 1 8 ounce block of sharp cheddar cheese - coarsely grated
• ½ pound of pork breakfast sausage cooked and drained
• 1 4 ounce jar of pimentos drained
• 4 eggs
• 1 cup of whole milk
• ½ cup of heavy cream
• ¼ teaspoon of salt
• ¼ teaspoon of pepper
Instructions
• Preheat oven to 375 degrees. Combine the cooked pork sausage, pimentos, grated cheese and add to the pie crust.
• In a medium bowl, whisk together the eggs, heavy cream, milk, salt and pepper.
• Pour mixture into the pie crust over the meat mixture.
• Place in preheated oven for 45-50 minutes or until center tests done.
@FoodAndRecipesWithCherokee 🦉
Ingredients
• 1 9 inch deep dish pie crust, store bought or homemade
• 1 8 ounce block of sharp cheddar cheese - coarsely grated
• ½ pound of pork breakfast sausage cooked and drained
• 1 4 ounce jar of pimentos drained
• 4 eggs
• 1 cup of whole milk
• ½ cup of heavy cream
• ¼ teaspoon of salt
• ¼ teaspoon of pepper
Instructions
• Preheat oven to 375 degrees. Combine the cooked pork sausage, pimentos, grated cheese and add to the pie crust.
• In a medium bowl, whisk together the eggs, heavy cream, milk, salt and pepper.
• Pour mixture into the pie crust over the meat mixture.
• Place in preheated oven for 45-50 minutes or until center tests done.
@FoodAndRecipesWithCherokee 🦉
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Harvest Apple Salad
Ingredients
Candied Walnuts
• 1 cup walnuts
• 2 tablespoon butter
• ⅓ cup sugar
• pinch kosher salt
Maple Cider Vinaigrette
• 2 tablespoon apple cider vinegar
• 1 tablespoon maple syrup
• 2 teaspoon Dijon mustard
• ⅓ cup light olive oil
• ½ teaspoon kosher salt
• ¼ teaspoon pepper
To Assemble
• 6-7 cups mixed greens
• 1 apple chopped or sliced
• ½ pomegranate seeded
• ½ cup crumbled feta cheese
Instructions
Candied Walnuts
• Roughly chop the walnuts. Prepare a piece of parchment paper, either on the counter or on a baking sheet and set aside.
• Melt the butter in a non-stick skillet over medium heat. Add the chopped walnuts and stir with a wooden spoon to coat with the melted butter. Cook over medium heat for 1 minute to lightly toast the nuts and then add the sugar and pinch of kosher salt. The mixture will appear dry and grainy.
• Continue to cook the walnuts, stirring constantly, until the sugar melts and begins to caramelize. After a few minutes, about 3 to 4, the sugar will begin to clump together and then start to melt.
• Once the sugar melts it will caramelize quickly. Stir vigorously to ensure the sugar caramelizes evenly. It should take about 1 minute for the sugar to darken to a deep brown colour.
• When the walnuts are caramelized quickly scrape the nuts onto the prepared parchment paper. Immediately begin to spread out the nuts into small clusters before the sugar hardens. Let the candied walnuts cool completely. Once cool, break the clusters into smaller pieces if desired. Candied walnuts can be stored in a sealed container at room temperature for a couple of days.
Maple Cider Vinaigrette
• In a small bowl combine the apple cider vinegar, maple syrup, Dijon mustard, kosher salt, and pepper. Whisk together. Slowly drizzle the light olive oil into the bowl, whisking constantly to emulsify the vinaigrette.
• The vinaigrette can be stored in the fridge for up to a week. If the vinaigrette separates, then whisk to bring it back together again.
To Assemble
• In a large salad bowl toss the mixed greens with some of the dressing to coat. Add some of the crumbled feta cheese, candied walnuts, and pomegranate seeds and toss together. Slice or chop the apples and add to the salad. Sprinkle with a little more feta, pomegranate seeds, and candied walnuts for garnish and enjoy!
@FoodAndRecipesWithCherokee 🦉
Ingredients
Candied Walnuts
• 1 cup walnuts
• 2 tablespoon butter
• ⅓ cup sugar
• pinch kosher salt
Maple Cider Vinaigrette
• 2 tablespoon apple cider vinegar
• 1 tablespoon maple syrup
• 2 teaspoon Dijon mustard
• ⅓ cup light olive oil
• ½ teaspoon kosher salt
• ¼ teaspoon pepper
To Assemble
• 6-7 cups mixed greens
• 1 apple chopped or sliced
• ½ pomegranate seeded
• ½ cup crumbled feta cheese
Instructions
Candied Walnuts
• Roughly chop the walnuts. Prepare a piece of parchment paper, either on the counter or on a baking sheet and set aside.
• Melt the butter in a non-stick skillet over medium heat. Add the chopped walnuts and stir with a wooden spoon to coat with the melted butter. Cook over medium heat for 1 minute to lightly toast the nuts and then add the sugar and pinch of kosher salt. The mixture will appear dry and grainy.
• Continue to cook the walnuts, stirring constantly, until the sugar melts and begins to caramelize. After a few minutes, about 3 to 4, the sugar will begin to clump together and then start to melt.
• Once the sugar melts it will caramelize quickly. Stir vigorously to ensure the sugar caramelizes evenly. It should take about 1 minute for the sugar to darken to a deep brown colour.
• When the walnuts are caramelized quickly scrape the nuts onto the prepared parchment paper. Immediately begin to spread out the nuts into small clusters before the sugar hardens. Let the candied walnuts cool completely. Once cool, break the clusters into smaller pieces if desired. Candied walnuts can be stored in a sealed container at room temperature for a couple of days.
Maple Cider Vinaigrette
• In a small bowl combine the apple cider vinegar, maple syrup, Dijon mustard, kosher salt, and pepper. Whisk together. Slowly drizzle the light olive oil into the bowl, whisking constantly to emulsify the vinaigrette.
• The vinaigrette can be stored in the fridge for up to a week. If the vinaigrette separates, then whisk to bring it back together again.
To Assemble
• In a large salad bowl toss the mixed greens with some of the dressing to coat. Add some of the crumbled feta cheese, candied walnuts, and pomegranate seeds and toss together. Slice or chop the apples and add to the salad. Sprinkle with a little more feta, pomegranate seeds, and candied walnuts for garnish and enjoy!
@FoodAndRecipesWithCherokee 🦉
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Cowboy Soup
Ingredients:
1 lb lean ground beef
1 (16 oz) Velveeta, cubed
1 cup sharp cheddar, grated
1 yellow onion, finely chopped
4 small potatoes, diced
1 red bell pepper, diced
1 (13.25 oz) can corn, drained
1 (13.25 oz) can black beans, drained
1(4 oz) can green chiles
3 cups low-sodium chicken or beef broth
2½ cups whole milk
¼ cup all-purpose flour
¼ cup butter
1 tsp garlic powder
1 tsp cumin
½ tsp cayenne, optional
Salt and black pepper, to taste
Bacon bits, optional, for topping
How to make it:
Melt the butter in a saucepan over medium heat.
Whisk in the flour and cook for 2-3 minutes, stirring constantly.
Slowly whisk in the whole milk until smooth.
Cook until slightly thickened, then remove from the heat and set aside.
Brown the ground beef in a large soup pot over medium heat, breaking it into crumbles as it cooks.
Season with the garlic powder, salt, and black pepper.
Drain any excess grease and transfer the beef to a plate.
Add the chopped onion, diced potatoes, and red bell pepper to the pot.
Cook for 5-7 minutes, stirring occasionally.
Add the corn, black beans, green chiles, cumin, and cayenne if using.
Return the browned beef to the pot and pour in the broth.
Bring to a gentle boil, then reduce the heat and simmer for about 15 minutes, or until the potatoes are tender.
Stir in the prepared milk mixture and cubed Velveeta.
Cook over low heat, stirring frequently, until the cheese is completely melted and the soup is thick and smooth.
Taste and adjust the seasoning if needed.
Serve hot topped with the grated sharp cheddar and optional bacon bits.
@FoodAndRecipesWithCherokee 🦉
Ingredients:
1 lb lean ground beef
1 (16 oz) Velveeta, cubed
1 cup sharp cheddar, grated
1 yellow onion, finely chopped
4 small potatoes, diced
1 red bell pepper, diced
1 (13.25 oz) can corn, drained
1 (13.25 oz) can black beans, drained
1(4 oz) can green chiles
3 cups low-sodium chicken or beef broth
2½ cups whole milk
¼ cup all-purpose flour
¼ cup butter
1 tsp garlic powder
1 tsp cumin
½ tsp cayenne, optional
Salt and black pepper, to taste
Bacon bits, optional, for topping
How to make it:
Melt the butter in a saucepan over medium heat.
Whisk in the flour and cook for 2-3 minutes, stirring constantly.
Slowly whisk in the whole milk until smooth.
Cook until slightly thickened, then remove from the heat and set aside.
Brown the ground beef in a large soup pot over medium heat, breaking it into crumbles as it cooks.
Season with the garlic powder, salt, and black pepper.
Drain any excess grease and transfer the beef to a plate.
Add the chopped onion, diced potatoes, and red bell pepper to the pot.
Cook for 5-7 minutes, stirring occasionally.
Add the corn, black beans, green chiles, cumin, and cayenne if using.
Return the browned beef to the pot and pour in the broth.
Bring to a gentle boil, then reduce the heat and simmer for about 15 minutes, or until the potatoes are tender.
Stir in the prepared milk mixture and cubed Velveeta.
Cook over low heat, stirring frequently, until the cheese is completely melted and the soup is thick and smooth.
Taste and adjust the seasoning if needed.
Serve hot topped with the grated sharp cheddar and optional bacon bits.
@FoodAndRecipesWithCherokee 🦉
❤7
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Roasted Butternut Squash Soup
Ingredients
Roasted Butternut Squash Soup
• 1 large Butternut Ssquash (about 4-5 cups, peeled, and cut into 1 inch cubes)
• 1 large Yellow Onion roughly chopped
• 2 large Carrots roughly chopped
• 1 Garlic Bulb top sliced off
• 2-3 tbsp Olive Oil divided
• 1½ tsp Kosher salt plus more to taste
• ½ tsp Black pepper
• ½ tsp Dried thyme
• ¼ tsp Ground sage
• 1 Pinch of Cayenne Pepper or red pepper flakes (optional)
• 3-4 cups Chicken or Vegetable Stock
• ½ cup Heavy cream
• 2 tbsp Butter
• Additional salt and black pepper to taste
Optional Puff Pastry Pot Pie Topping
• 1 sheet puff pastry thawed according to package directions but kept cold
• 2-3 tbsp Smoky Gouda finely grated per bowl
• 1 Egg for egg wash
Instructions
Roast the Vegetables
• Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper, if desired.
• Add the cubed butternut squash, chopped onion, and carrots to the baking sheet. Drizzle with 2 tbsp olive oil and season with kosher salt, black pepper, dried thyme, ground sage, and cayenne pepper.
• Place the head of garlic cut-side up on the baking sheet. Drizzle with the remaining olive oil and wrap loosely in foil.
• Spread the vegetables into a single layer and roast for 40–50 minutes, tossing once halfway through, until the squash is very tender and the vegetables have deeply caramelized, golden brown edges.
Blend the Soup
• Carefully squeeze the roasted garlic cloves from their skins.
• Transfer the roasted vegetables and garlic to a large pot or Dutch oven. Add 3 cups chicken stock or vegetable stock.
• Use an immersion blender to blend until completely smooth. Alternatively, carefully blend the soup in batches using a regular or high-powered blender, following the manufacturer's instructions for hot liquids.
• Add additional broth as needed until the soup reaches your preferred consistency.
Finish the Soup
• Bring the soup to a gentle simmer over medium-low heat.
• Stir in the heavy cream and butter.
• Taste and season with additional salt and black pepper as needed.
Make the Puff Pastry Topping
• Ladle the hot soup into oven-safe bowls, leaving room at the top.
• Sprinkle each bowl with 2–3 tbsp grated smoky Gouda.
• Cut the puff pastry into a square slightly larger than the bowl. Cut the pastry into approximately ½-inch strips and arrange them into a lattice pattern on parchment paper.
• Place the lattice in the freezer for several minutes to firm it up.
• Carefully transfer the chilled puff pastry lattice over the top of each soup bowl. Press or crimp the edges firmly around the rim so the pastry stays above the soup while baking.
• Brush the pastry with beaten egg and sprinkle with flaky salt.
Bake
• Place the soup bowls on a rimmed baking sheet to catch any overflow.
• Bake at 425°F for 20–25 minutes, or until the puff pastry is deeply golden brown and crisp.
• Carefully remove from the oven and let stand for a few minutes before serving. The soup will be very hot.
@FoodAndRecipesWithCherokee 🦉
Ingredients
Roasted Butternut Squash Soup
• 1 large Butternut Ssquash (about 4-5 cups, peeled, and cut into 1 inch cubes)
• 1 large Yellow Onion roughly chopped
• 2 large Carrots roughly chopped
• 1 Garlic Bulb top sliced off
• 2-3 tbsp Olive Oil divided
• 1½ tsp Kosher salt plus more to taste
• ½ tsp Black pepper
• ½ tsp Dried thyme
• ¼ tsp Ground sage
• 1 Pinch of Cayenne Pepper or red pepper flakes (optional)
• 3-4 cups Chicken or Vegetable Stock
• ½ cup Heavy cream
• 2 tbsp Butter
• Additional salt and black pepper to taste
Optional Puff Pastry Pot Pie Topping
• 1 sheet puff pastry thawed according to package directions but kept cold
• 2-3 tbsp Smoky Gouda finely grated per bowl
• 1 Egg for egg wash
Instructions
Roast the Vegetables
• Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper, if desired.
• Add the cubed butternut squash, chopped onion, and carrots to the baking sheet. Drizzle with 2 tbsp olive oil and season with kosher salt, black pepper, dried thyme, ground sage, and cayenne pepper.
• Place the head of garlic cut-side up on the baking sheet. Drizzle with the remaining olive oil and wrap loosely in foil.
• Spread the vegetables into a single layer and roast for 40–50 minutes, tossing once halfway through, until the squash is very tender and the vegetables have deeply caramelized, golden brown edges.
Blend the Soup
• Carefully squeeze the roasted garlic cloves from their skins.
• Transfer the roasted vegetables and garlic to a large pot or Dutch oven. Add 3 cups chicken stock or vegetable stock.
• Use an immersion blender to blend until completely smooth. Alternatively, carefully blend the soup in batches using a regular or high-powered blender, following the manufacturer's instructions for hot liquids.
• Add additional broth as needed until the soup reaches your preferred consistency.
Finish the Soup
• Bring the soup to a gentle simmer over medium-low heat.
• Stir in the heavy cream and butter.
• Taste and season with additional salt and black pepper as needed.
Make the Puff Pastry Topping
• Ladle the hot soup into oven-safe bowls, leaving room at the top.
• Sprinkle each bowl with 2–3 tbsp grated smoky Gouda.
• Cut the puff pastry into a square slightly larger than the bowl. Cut the pastry into approximately ½-inch strips and arrange them into a lattice pattern on parchment paper.
• Place the lattice in the freezer for several minutes to firm it up.
• Carefully transfer the chilled puff pastry lattice over the top of each soup bowl. Press or crimp the edges firmly around the rim so the pastry stays above the soup while baking.
• Brush the pastry with beaten egg and sprinkle with flaky salt.
Bake
• Place the soup bowls on a rimmed baking sheet to catch any overflow.
• Bake at 425°F for 20–25 minutes, or until the puff pastry is deeply golden brown and crisp.
• Carefully remove from the oven and let stand for a few minutes before serving. The soup will be very hot.
@FoodAndRecipesWithCherokee 🦉
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