Fox’s Prime Rib
Ingredients
• 1 standing rib roast (about 1/2 pound per person)
• 1 tbsp. kosher salt
• 2 tsp. black pepper
• 1 bunch fresh rosemary
Directions
Step 1
Remove rib roast from packaging and place in a roasting pan. Let come to room temperature about 30 minutes. Preheat oven to 450º.
Step 2
Generously cover all sides of rib roast with salt and pepper. Place roast in a roasting pan fat-side up. Arrange half the rosemary in the bottom of the pan around the roast.
Step 3
Roast 30 minutes, then reduce heat to 350º and cook 1 hour 30 minutes more for medium rare. (Plan on about 15 minutes per pound.)
Step 4
Remove roast from oven, cover with foil, and let rest 20 minutes.
Step 5
To serve, slice along ribs to remove them, then separate each rib and put them aside. Slice the roast crossways against the grain. Serve on a platter with the ribs and remaining half fresh rosemary.
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Ingredients
• 1 standing rib roast (about 1/2 pound per person)
• 1 tbsp. kosher salt
• 2 tsp. black pepper
• 1 bunch fresh rosemary
Directions
Step 1
Remove rib roast from packaging and place in a roasting pan. Let come to room temperature about 30 minutes. Preheat oven to 450º.
Step 2
Generously cover all sides of rib roast with salt and pepper. Place roast in a roasting pan fat-side up. Arrange half the rosemary in the bottom of the pan around the roast.
Step 3
Roast 30 minutes, then reduce heat to 350º and cook 1 hour 30 minutes more for medium rare. (Plan on about 15 minutes per pound.)
Step 4
Remove roast from oven, cover with foil, and let rest 20 minutes.
Step 5
To serve, slice along ribs to remove them, then separate each rib and put them aside. Slice the roast crossways against the grain. Serve on a platter with the ribs and remaining half fresh rosemary.
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Chicken Spaghetti with Rotel
1 (16 ounce) package spaghetti
1 (10.5 ounce) can condensed cream of mushroom soup
¾ pound processed cheese
1 (10 ounce) can Rotel diced tomatoes with green chile peppers
1 cup chopped green onion
4 skinless, boneless chicken breast halves - boiled, cut into bite size pieces
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Meanwhile, heat soup in a large saucepan over low heat. Add cheese, stirring until cheese has mostly melted.
Stir in Rotel tomatoes with green chiles and green onion. Simmer over low heat for 2 to 3 minutes, stirring.
Add spaghetti and mix well, then stir in chicken. Heat through and serve. Serve hot and enjoy!
@FoodAndRecipesWithCherokee 🦉
@Nanny224
1 (16 ounce) package spaghetti
1 (10.5 ounce) can condensed cream of mushroom soup
¾ pound processed cheese
1 (10 ounce) can Rotel diced tomatoes with green chile peppers
1 cup chopped green onion
4 skinless, boneless chicken breast halves - boiled, cut into bite size pieces
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Meanwhile, heat soup in a large saucepan over low heat. Add cheese, stirring until cheese has mostly melted.
Stir in Rotel tomatoes with green chiles and green onion. Simmer over low heat for 2 to 3 minutes, stirring.
Add spaghetti and mix well, then stir in chicken. Heat through and serve. Serve hot and enjoy!
@FoodAndRecipesWithCherokee 🦉
@Nanny224
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Chopped Brussels Sprout Salad
1 shallot, minced
¼ cup apple cider vinegar
¼ cup sunflower seed oil
2 tablespoons Dijon mustard
½ teaspoon honey
½ teaspoon salt
¼ teaspoon ground black pepper
6 cups Brussels sprouts, trimmed, halved, and sliced
2 Gala apples, cored and thinly sliced
½ cup dried cranberries
⅓ cup sliced almonds
⅓ cup raw sunflower seed kernels
⅓ cup shelled, raw pumpkin seeds
Gather the ingredients.
Whisk shallot, vinegar, oil, Dijon mustard, honey, salt, and black pepper together in a small bowl; set vinaigrette aside. Combine Brussels sprouts, apples, cranberries, almonds, sunflower seeds, and pumpkin seeds in a bowl; toss with vinaigrette to coat. Serve and enjoy!
@FoodAndRecipesWithCherokee 🦉
@Nanny224
1 shallot, minced
¼ cup apple cider vinegar
¼ cup sunflower seed oil
2 tablespoons Dijon mustard
½ teaspoon honey
½ teaspoon salt
¼ teaspoon ground black pepper
6 cups Brussels sprouts, trimmed, halved, and sliced
2 Gala apples, cored and thinly sliced
½ cup dried cranberries
⅓ cup sliced almonds
⅓ cup raw sunflower seed kernels
⅓ cup shelled, raw pumpkin seeds
Gather the ingredients.
Whisk shallot, vinegar, oil, Dijon mustard, honey, salt, and black pepper together in a small bowl; set vinaigrette aside. Combine Brussels sprouts, apples, cranberries, almonds, sunflower seeds, and pumpkin seeds in a bowl; toss with vinaigrette to coat. Serve and enjoy!
@FoodAndRecipesWithCherokee 🦉
@Nanny224
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Chocolate Ganache Cake
1/4 pound unsalted butter at room temperature
1 cup sugar
4 extra-large eggs at room temperature
1 1/3 cups Hershey’s chocolate syrup
1 tablespoon pure vanilla extract
1 cup all-purpose flour
For the Ganache:
1/2 cup heavy cream
8 ounces good semisweet chocolate chips
1 teaspoon instant coffee granules
Candied violets or edible gold leaf, for decoration (optional)
Preheat the oven to 325 degrees. Butter and flour a 8-inch round cake pan, then line the bottom with parchment paper.
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. Add the eggs, one at a time. Mix in the chocolate syrup and vanilla. Add the flour and mix until just combined. Don’t overbeat, or the cake will be tough.
Pour the batter into the pan and bake for 40 to 45 minutes, or until just set in the middle. Don’t overbake! Let cool thoroughly in the pan.
For the ganache, cook the heavy cream, chocolate chips, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
Place the cake upside down on a wire rack and pour the glaze evenly over the top, making sure to cover the entire cake and sides. You can tilt the rack to smooth the glaze. Decorate with candied violets, if desired, or gently crumble the gold leaf and place it on the center of the cake. Do not refrigerate.
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@FoodAndRecipesWithCherokee 🦉
1/4 pound unsalted butter at room temperature
1 cup sugar
4 extra-large eggs at room temperature
1 1/3 cups Hershey’s chocolate syrup
1 tablespoon pure vanilla extract
1 cup all-purpose flour
For the Ganache:
1/2 cup heavy cream
8 ounces good semisweet chocolate chips
1 teaspoon instant coffee granules
Candied violets or edible gold leaf, for decoration (optional)
Preheat the oven to 325 degrees. Butter and flour a 8-inch round cake pan, then line the bottom with parchment paper.
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. Add the eggs, one at a time. Mix in the chocolate syrup and vanilla. Add the flour and mix until just combined. Don’t overbeat, or the cake will be tough.
Pour the batter into the pan and bake for 40 to 45 minutes, or until just set in the middle. Don’t overbake! Let cool thoroughly in the pan.
For the ganache, cook the heavy cream, chocolate chips, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
Place the cake upside down on a wire rack and pour the glaze evenly over the top, making sure to cover the entire cake and sides. You can tilt the rack to smooth the glaze. Decorate with candied violets, if desired, or gently crumble the gold leaf and place it on the center of the cake. Do not refrigerate.
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Goodnight Foodies
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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Scrambled Eggs Royale
Ingredients
• 8 large eggs
• 1 tsp. Dijon mustard
• Kosher salt and pepper
• 1 tbsp. olive oil or unsalted butter
• 2 slices thick-cut bacon, cooked and broken into pieces
• 2 c. spinach, torn
• 2 oz. Gruyère cheese, shredded
Directions
Step 1
In a large bowl, whisk together eggs, Dijon mustard, 1 tablespoon water and 1/2 teaspoon each salt and pepper.
Step 2
Heat oil or butter in 10-inch nonstick skillet on medium. Add eggs and cook, stirring with rubber spatula every few seconds, to desired doneness, 2 to 3 minutes for medium-soft eggs. Fold in bacon, spinach, and Gruyère cheese.
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@FoodAndRecipesWithCherokee
Ingredients
• 8 large eggs
• 1 tsp. Dijon mustard
• Kosher salt and pepper
• 1 tbsp. olive oil or unsalted butter
• 2 slices thick-cut bacon, cooked and broken into pieces
• 2 c. spinach, torn
• 2 oz. Gruyère cheese, shredded
Directions
Step 1
In a large bowl, whisk together eggs, Dijon mustard, 1 tablespoon water and 1/2 teaspoon each salt and pepper.
Step 2
Heat oil or butter in 10-inch nonstick skillet on medium. Add eggs and cook, stirring with rubber spatula every few seconds, to desired doneness, 2 to 3 minutes for medium-soft eggs. Fold in bacon, spinach, and Gruyère cheese.
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Turkey Breakfast Sausage
2 pounds ground turkey
1 tablespoon brown sugar
2 teaspoons kosher salt
1 ½ teaspoons ground black pepper
1 ½ teaspoons ground sage
1 ½ teaspoons ground thyme
½ teaspoon dried marjoram
½ teaspoon red pepper flakes
Mix together turkey, brown sugar, salt, black pepper, sage, thyme, marjoram, and red pepper flakes in a bowl until well combined. Shape turkey mixture into patties.
Working in batches, fry patties in a large skillet over medium-high heat until golden brown and no longer pink in the center, 6 to 8 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
@FoodAndRecipesWithCherokee 🦉
@Nanny224
2 pounds ground turkey
1 tablespoon brown sugar
2 teaspoons kosher salt
1 ½ teaspoons ground black pepper
1 ½ teaspoons ground sage
1 ½ teaspoons ground thyme
½ teaspoon dried marjoram
½ teaspoon red pepper flakes
Mix together turkey, brown sugar, salt, black pepper, sage, thyme, marjoram, and red pepper flakes in a bowl until well combined. Shape turkey mixture into patties.
Working in batches, fry patties in a large skillet over medium-high heat until golden brown and no longer pink in the center, 6 to 8 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
@FoodAndRecipesWithCherokee 🦉
@Nanny224
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Depression Beef & Potatoes
ingredients
1½ Ib ground beef
2½ Ib russet potatoes, thinly sliced
1 large onion, thinly sliced
2 cups beef broth
1 tbsp Worcestershire sauce
1 tsp salt
½ tsp black pepper
1 tsp garlic powder
1 tsp paprika
2 tbsp butter or oil
Instructions
Preheat the oven: Heat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Brown the beef: Heat a large skillet over medium-high heat. Add the ground beef and cook for 6-8 minutes, breaking it apart as it browns. Drain excess grease if necessary.
Add the sliced onion and cook for 3-4 minutes, until softened.
Season the beef and onions with salt, pepper, garlic powder, and paprika. Stir in Worcestershire sauce.
Layer the casserole: Arrange half of the sliced potatoes in the prepared baking dish. Spread half of the beef mixture over the potatoes.
Add the potatoes, followed by the remaining beef mixture.
Pour the beef broth evenly around the edges and over the casserole.
Dot the top with butter.
Bake covered: Cover tightly with aluminum foil and bake for 45 minutes.
Remove the foil and continue baking for 25-35 minutes, until the potatoes are fork-tender and the edges are golden.
Let the casserole rest for 10 minutes before serving.
@FoodAndRecipesWithCherokee 🦉
ingredients
1½ Ib ground beef
2½ Ib russet potatoes, thinly sliced
1 large onion, thinly sliced
2 cups beef broth
1 tbsp Worcestershire sauce
1 tsp salt
½ tsp black pepper
1 tsp garlic powder
1 tsp paprika
2 tbsp butter or oil
Instructions
Preheat the oven: Heat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Brown the beef: Heat a large skillet over medium-high heat. Add the ground beef and cook for 6-8 minutes, breaking it apart as it browns. Drain excess grease if necessary.
Add the sliced onion and cook for 3-4 minutes, until softened.
Season the beef and onions with salt, pepper, garlic powder, and paprika. Stir in Worcestershire sauce.
Layer the casserole: Arrange half of the sliced potatoes in the prepared baking dish. Spread half of the beef mixture over the potatoes.
Add the potatoes, followed by the remaining beef mixture.
Pour the beef broth evenly around the edges and over the casserole.
Dot the top with butter.
Bake covered: Cover tightly with aluminum foil and bake for 45 minutes.
Remove the foil and continue baking for 25-35 minutes, until the potatoes are fork-tender and the edges are golden.
Let the casserole rest for 10 minutes before serving.
@FoodAndRecipesWithCherokee 🦉
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Okra Green Tomato Fritters
ingredients:
• 1/2 pound of okra, sliced into 1/2-inch pieces
• 1 large green tomato, diced
• 1/2 onion, finely diced
• 1 cup of self-rising cornmeal
• 1/2 cup all-purpose flour
• Salt and pepper to taste
• 1 teaspoon of garlic powder
• 1/2 teaspoon of onion powder
• 1/2 teaspoon of Cajun seasoning
• 1 large egg
• 1/2 cup buttermilk
• 3-4 dashes of hot sauce
• Vegetable oil for frying
Directions:
Start by washing the okra and green tomatoes thoroughly. Cut okra into 1/2-inch pieces and dice the green tomatoes into small chunks. This size ensures even cooking and a good balance of flavors in each fritter.
Making the Batter
In a large bowl, mix the cornmeal, salt, black pepper, garlic powder, and Cajun seasoning. Set aside. In a separate bowl, whisk the egg, hot sauce, and buttermilk together until smooth. Add chopped okra and diced green tomatoes until flour/cornmeal mixture. Coat well. Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be thick enough to hold the vegetables together but still easy to scoop.
Frying the Fritters
Heat about 1 inch of vegetable oil in a heavy skillet over medium heat. To test if the oil is ready, drop a small amount of batter into the oil; it should sizzle immediately. Carefully spoon the batter with vegetables into the hot oil, forming small patties about 2-3 inches wide.
Fry the fritters for about 3-4 minutes on each side or until golden brown and crispy. Use a slotted spoon to transfer them to a wire rack to drain excess oil.
Serve with a spicy Remoulade or spicy Ranch
@FoodAndRecipesWithCherokee 🦉
ingredients:
• 1/2 pound of okra, sliced into 1/2-inch pieces
• 1 large green tomato, diced
• 1/2 onion, finely diced
• 1 cup of self-rising cornmeal
• 1/2 cup all-purpose flour
• Salt and pepper to taste
• 1 teaspoon of garlic powder
• 1/2 teaspoon of onion powder
• 1/2 teaspoon of Cajun seasoning
• 1 large egg
• 1/2 cup buttermilk
• 3-4 dashes of hot sauce
• Vegetable oil for frying
Directions:
Start by washing the okra and green tomatoes thoroughly. Cut okra into 1/2-inch pieces and dice the green tomatoes into small chunks. This size ensures even cooking and a good balance of flavors in each fritter.
Making the Batter
In a large bowl, mix the cornmeal, salt, black pepper, garlic powder, and Cajun seasoning. Set aside. In a separate bowl, whisk the egg, hot sauce, and buttermilk together until smooth. Add chopped okra and diced green tomatoes until flour/cornmeal mixture. Coat well. Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be thick enough to hold the vegetables together but still easy to scoop.
Frying the Fritters
Heat about 1 inch of vegetable oil in a heavy skillet over medium heat. To test if the oil is ready, drop a small amount of batter into the oil; it should sizzle immediately. Carefully spoon the batter with vegetables into the hot oil, forming small patties about 2-3 inches wide.
Fry the fritters for about 3-4 minutes on each side or until golden brown and crispy. Use a slotted spoon to transfer them to a wire rack to drain excess oil.
Serve with a spicy Remoulade or spicy Ranch
@FoodAndRecipesWithCherokee 🦉
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Pasta Fagioli Soup
Ingredients:
• 2 tbsp olive oil
• 1 yellow onion, diced
• 1 large carrot, diced
• 1 red pepper, diced
• 6 cloves garlic, minced
• 1 tsp oregano
• 1 tsp thyme
• 1/4 tspcrushed red pepper flakes (optional if you like some heat)
• 1 1/2 tsp salt
• 1 1/2
tsp pepper
• 1 lb lean ground beef
• 3 tbs tomato paste
• 7 cups beef broth
• 24 ozbottle tomato sauce or good marinara
• 1 15ozcan white navy beans, drained and rinse
• 3 bay leaves
• 1 cup ditalini or elbow macaroni pasta
• 1 parmesan rind
• 2 handfuls chopped kale, stems removed
• 1 tbs fresh lemon juice
GARNISH
• 1/4 cup parmesan cheese
• 1 tbs black pepper
• 1/2
tbs red pepper flakes
• 1/2 cup chives
Instructions:
• Heat 2 tbsp olive oil in a large pot over medium heat.
• Add 1 diced onion, carrot and red pepper. Season with salt, pepper, 1 tsp oregano, 1 tsp thyme, and 1 tsp red pepper flakes (optional).
• Sauté for 6-8 minutes until softened.
• Add 6 minced garlic cloves and cook for 30 seconds.
• Stir in 2-3 tbsp tomato paste and cook for 1-2 minutes to caramelize. Add in beef and cook through.
• Add 7 cups beef broth, 24 oz tomato sauce, 1 cans of drained navy beans, 3 bay leaves, and 1 Parmesan rind
• Bring the soup to a boil, then reduce the heat to a simmer.
• Let it simmer uncovered for about 30 minutes, stirring occasionally.
• Add 1 cup ditalini pasta to the pot and cook for 8-10 minutes, until al dente.
• Stir in chopped kale and let it wilt into the soup.
• Add the juice of ½ a lemon to brighten the flavors. Adjust seasoning with salt and pepper if needed.
• Ladle the soup into bowls. Garnish with freshly grated Parmesan, chopped chives, cracked black pepper, a drizzle of olive oil, and a squeeze of lemon juice. Serve warm with crusty bread and enjoy!
@FoodAndRecipesWithCherokee 🦉
Ingredients:
• 2 tbsp olive oil
• 1 yellow onion, diced
• 1 large carrot, diced
• 1 red pepper, diced
• 6 cloves garlic, minced
• 1 tsp oregano
• 1 tsp thyme
• 1/4 tspcrushed red pepper flakes (optional if you like some heat)
• 1 1/2 tsp salt
• 1 1/2
tsp pepper
• 1 lb lean ground beef
• 3 tbs tomato paste
• 7 cups beef broth
• 24 ozbottle tomato sauce or good marinara
• 1 15ozcan white navy beans, drained and rinse
• 3 bay leaves
• 1 cup ditalini or elbow macaroni pasta
• 1 parmesan rind
• 2 handfuls chopped kale, stems removed
• 1 tbs fresh lemon juice
GARNISH
• 1/4 cup parmesan cheese
• 1 tbs black pepper
• 1/2
tbs red pepper flakes
• 1/2 cup chives
Instructions:
• Heat 2 tbsp olive oil in a large pot over medium heat.
• Add 1 diced onion, carrot and red pepper. Season with salt, pepper, 1 tsp oregano, 1 tsp thyme, and 1 tsp red pepper flakes (optional).
• Sauté for 6-8 minutes until softened.
• Add 6 minced garlic cloves and cook for 30 seconds.
• Stir in 2-3 tbsp tomato paste and cook for 1-2 minutes to caramelize. Add in beef and cook through.
• Add 7 cups beef broth, 24 oz tomato sauce, 1 cans of drained navy beans, 3 bay leaves, and 1 Parmesan rind
• Bring the soup to a boil, then reduce the heat to a simmer.
• Let it simmer uncovered for about 30 minutes, stirring occasionally.
• Add 1 cup ditalini pasta to the pot and cook for 8-10 minutes, until al dente.
• Stir in chopped kale and let it wilt into the soup.
• Add the juice of ½ a lemon to brighten the flavors. Adjust seasoning with salt and pepper if needed.
• Ladle the soup into bowls. Garnish with freshly grated Parmesan, chopped chives, cracked black pepper, a drizzle of olive oil, and a squeeze of lemon juice. Serve warm with crusty bread and enjoy!
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Mississippi Roast Baked Potato
Ingredients:
1 chuck roast ~3lbs
5 Tbsp butter
4-5 pepperoncinis
1 packet ranch seasoning
1 packet au jus
Rosemary and Thyme
Shredded Colby Jack cheese
Chimichurri:
1/2 cup chopped parsley
1/2 Tbsp red pepper flakes
2-3 garlic cloves, minced
2 Tbsp red wine vinegar
1/3 cup olive oil
Salt and pepper
Instructions:
-Cube up chuck roast and into a slow cooker place the roast cubes, butter, pepperoncinis, packets, and herbs.
Close the lid and set to low for 7-8hrs
At hour 6, prep the potatoes by poking holes throughout with either a knife or fork then oil and salt before placing in the oven at 400°F for 1 hour
In that time, make the chimichurri and set aside for later. At this point, shred the beef with either your hands or forks. Bring out the potatoes once they're fork tender and cut open
-Top with cheese, beef, chimichurri, and more cheese.
@FoodAndRecipesWithCherokee 🦉
Ingredients:
1 chuck roast ~3lbs
5 Tbsp butter
4-5 pepperoncinis
1 packet ranch seasoning
1 packet au jus
Rosemary and Thyme
Shredded Colby Jack cheese
Chimichurri:
1/2 cup chopped parsley
1/2 Tbsp red pepper flakes
2-3 garlic cloves, minced
2 Tbsp red wine vinegar
1/3 cup olive oil
Salt and pepper
Instructions:
-Cube up chuck roast and into a slow cooker place the roast cubes, butter, pepperoncinis, packets, and herbs.
Close the lid and set to low for 7-8hrs
At hour 6, prep the potatoes by poking holes throughout with either a knife or fork then oil and salt before placing in the oven at 400°F for 1 hour
In that time, make the chimichurri and set aside for later. At this point, shred the beef with either your hands or forks. Bring out the potatoes once they're fork tender and cut open
-Top with cheese, beef, chimichurri, and more cheese.
@FoodAndRecipesWithCherokee 🦉
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Ruth’s Chris
Potatoes au Gratin
Ingredients:
2 pounds russet potatoes, peeled and thinly sliced
1 cup heavy cream
1 cup whole milk
1½ cups shredded sharp cheddar cheese
1 cup grated Parmesan cheese
2 tablespoons butter
2 cloves garlic, minced
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon nutmeg (optional)
Fresh parsley, for garnish
Instructions:
Preheat oven to 400°F (200°C) and lightly butter a baking dish.
In a saucepan, melt the butter over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.
Pour in the heavy cream and milk, then stir in salt, pepper, and nutmeg. Bring to a gentle simmer (do not boil).
Stir in 1 cup cheddar and ½ cup Parmesan until melted and smooth, forming a creamy sauce.
Arrange half of the sliced potatoes in the prepared baking dish. Pour half of the sauce over the top, spreading evenly.
Layer the remaining potatoes, then pour over the rest of the sauce. Sprinkle the top with the remaining cheddar and Parmesan.
Cover with foil and bake for 30 minutes. Remove the foil and bake an additional 20–25 minutes, or until golden and bubbly.
@FoodAndRecipesWithCherokee 🦉
Potatoes au Gratin
Ingredients:
2 pounds russet potatoes, peeled and thinly sliced
1 cup heavy cream
1 cup whole milk
1½ cups shredded sharp cheddar cheese
1 cup grated Parmesan cheese
2 tablespoons butter
2 cloves garlic, minced
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon nutmeg (optional)
Fresh parsley, for garnish
Instructions:
Preheat oven to 400°F (200°C) and lightly butter a baking dish.
In a saucepan, melt the butter over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.
Pour in the heavy cream and milk, then stir in salt, pepper, and nutmeg. Bring to a gentle simmer (do not boil).
Stir in 1 cup cheddar and ½ cup Parmesan until melted and smooth, forming a creamy sauce.
Arrange half of the sliced potatoes in the prepared baking dish. Pour half of the sauce over the top, spreading evenly.
Layer the remaining potatoes, then pour over the rest of the sauce. Sprinkle the top with the remaining cheddar and Parmesan.
Cover with foil and bake for 30 minutes. Remove the foil and bake an additional 20–25 minutes, or until golden and bubbly.
@FoodAndRecipesWithCherokee 🦉
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Bang Bang Fried Rice
Ingredients
3 cups cooked and chilled white rice
1 cup cooked chicken, diced (or shrimp)
1 tbsp olive oil
2 eggs, lightly beaten
½ cup carrots, diced
½ cup frozen peas
3 green onions, sliced
2 tbsp soy sauce
½ tsp black pepper
Bang Bang Sauce
⅓ cup mayonnaise
2 tbsp sweet chili sauce
1 tbsp sriracha (adjust for spice)
1 tbsp honey
Instructions
Heat olive oil in a large skillet or wok over medium-high heat for about 1-2 minutes.
Add beaten eggs and scramble 1-2 minutes until cooked; remove and set aside.
In the same skillet add carrots and peas and cook 3-4 minutes until slightly tender.
Add cooked chicken and stir 2 minutes to heat through.
Stir in chilled rice, breaking up clumps, and cook 4-5 minutes until rice is heated and slightly crisp.
Add soy sauce and black pepper and mix well.
In a small bowl whisk mayonnaise, sweet chili sauce, sriracha, and honey to make the Bang Bang sauce.
Stir scrambled eggs and half the sauce into the fried rice until evenly coated.
Cook 1-2 minutes until everything is hot.
Drizzle remaining sauce on top, sprinkle with green onions, and serve warm.
@FoodAndRecipesWithCherokee 🦉
Ingredients
3 cups cooked and chilled white rice
1 cup cooked chicken, diced (or shrimp)
1 tbsp olive oil
2 eggs, lightly beaten
½ cup carrots, diced
½ cup frozen peas
3 green onions, sliced
2 tbsp soy sauce
½ tsp black pepper
Bang Bang Sauce
⅓ cup mayonnaise
2 tbsp sweet chili sauce
1 tbsp sriracha (adjust for spice)
1 tbsp honey
Instructions
Heat olive oil in a large skillet or wok over medium-high heat for about 1-2 minutes.
Add beaten eggs and scramble 1-2 minutes until cooked; remove and set aside.
In the same skillet add carrots and peas and cook 3-4 minutes until slightly tender.
Add cooked chicken and stir 2 minutes to heat through.
Stir in chilled rice, breaking up clumps, and cook 4-5 minutes until rice is heated and slightly crisp.
Add soy sauce and black pepper and mix well.
In a small bowl whisk mayonnaise, sweet chili sauce, sriracha, and honey to make the Bang Bang sauce.
Stir scrambled eggs and half the sauce into the fried rice until evenly coated.
Cook 1-2 minutes until everything is hot.
Drizzle remaining sauce on top, sprinkle with green onions, and serve warm.
@FoodAndRecipesWithCherokee 🦉
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Cranberry Orange Cookies
1 package Cranberry Orange Cake Mix
½ cup butter, softened
1 large eggs
2 tablespoons water
½ cup white baking chips
Directions
Preheat oven to 350°F In large bowl, combine Cranberry Orange Cake Mix packet 1, butter and egg. Mix until well combined and crumbly dough forms. Set aside.
In small bowl, combine Cranberry Orange Cake Mix packet 2 and water. Mix well and stir into dough.
Add baking chips and mix until well combined. Form into 1½-inch balls and place 2 inches apart on a parchment-lined large baking sheet. Bake 10-12 minutes. Let cool on pan 1 minute. Transfer to a cooling rack; cool completely. Store in an airtight container.
Makes about 24 cookies.
Make Ahead & Freeze: Prepare through step 2. Place between sheets of Press 'n Seal® plastic, sealing around each dough ball. Place sheets of dough in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 3.
Nutrition
@FoodAndRecipesWithCherokee 🦉
@Nanny224
1 package Cranberry Orange Cake Mix
½ cup butter, softened
1 large eggs
2 tablespoons water
½ cup white baking chips
Directions
Preheat oven to 350°F In large bowl, combine Cranberry Orange Cake Mix packet 1, butter and egg. Mix until well combined and crumbly dough forms. Set aside.
In small bowl, combine Cranberry Orange Cake Mix packet 2 and water. Mix well and stir into dough.
Add baking chips and mix until well combined. Form into 1½-inch balls and place 2 inches apart on a parchment-lined large baking sheet. Bake 10-12 minutes. Let cool on pan 1 minute. Transfer to a cooling rack; cool completely. Store in an airtight container.
Makes about 24 cookies.
Make Ahead & Freeze: Prepare through step 2. Place between sheets of Press 'n Seal® plastic, sealing around each dough ball. Place sheets of dough in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 3.
Nutrition
@FoodAndRecipesWithCherokee 🦉
@Nanny224
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Goodnight Foodies
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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