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Stuffed Pepper Casserole
Ingredients
• 1 tablespoon olive oil
• 1 medium onion chopped
• 2 bell peppers use any color – green, yellow, red, orange
• 1 jalapeno pepper chopped (optional, for spicy)
• 5 cloves garlic chopped
• 1 pound ground beef 450g - you can also use ground turkey, chicken, pork, sausage, tofu, or other similar
• 14.5 ounces fire roasted tomatoes (or use diced tomatoes or tomato sauce)
• 2 tablespoons Worcestershire sauce
• 1 tablespoon paprika
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1 cup cooked rice white, brown, or wild rice
• 1 cup shredded cheese cheddar, mozzarella, or a blend – I LOVE pepperjack for myself
• For Garnish. Fresh chopped parsley, red pepper flakes
Instructions
• Preheat your oven to 425°F (220°C).
• Heat the oil in a large pan or Dutch oven to medium heat and add the onions, jalapeno (if using), and bell peppers. Cook for 10 minutes to soften, stirring often.
• Add the garlic and cook 1 minute, or until the garlic becomes fragrant.
• Add the ground beef and cook 5-6 minutes to brown, breaking apart as you go, until cooked through.
• Add the fire roasted tomatoes, Worcestershire sauce, seasonings, and cooked rice. Stir together and remove from heat.
• Stir in half of the shredded cheese until incorporated.
• Transfer to a casserole dish or baking dish (or keep in the Dutch oven or other oven safe pan).
• Top with the remaining shredded cheese.
• Bake the casserole for 15-20 minutes, or until the cheese is nice and bubbly.
• Cool slightly, garnish, and serve.
@FoodAndRecipesWithCherokee 🦉
Ingredients
• 1 tablespoon olive oil
• 1 medium onion chopped
• 2 bell peppers use any color – green, yellow, red, orange
• 1 jalapeno pepper chopped (optional, for spicy)
• 5 cloves garlic chopped
• 1 pound ground beef 450g - you can also use ground turkey, chicken, pork, sausage, tofu, or other similar
• 14.5 ounces fire roasted tomatoes (or use diced tomatoes or tomato sauce)
• 2 tablespoons Worcestershire sauce
• 1 tablespoon paprika
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1 cup cooked rice white, brown, or wild rice
• 1 cup shredded cheese cheddar, mozzarella, or a blend – I LOVE pepperjack for myself
• For Garnish. Fresh chopped parsley, red pepper flakes
Instructions
• Preheat your oven to 425°F (220°C).
• Heat the oil in a large pan or Dutch oven to medium heat and add the onions, jalapeno (if using), and bell peppers. Cook for 10 minutes to soften, stirring often.
• Add the garlic and cook 1 minute, or until the garlic becomes fragrant.
• Add the ground beef and cook 5-6 minutes to brown, breaking apart as you go, until cooked through.
• Add the fire roasted tomatoes, Worcestershire sauce, seasonings, and cooked rice. Stir together and remove from heat.
• Stir in half of the shredded cheese until incorporated.
• Transfer to a casserole dish or baking dish (or keep in the Dutch oven or other oven safe pan).
• Top with the remaining shredded cheese.
• Bake the casserole for 15-20 minutes, or until the cheese is nice and bubbly.
• Cool slightly, garnish, and serve.
@FoodAndRecipesWithCherokee 🦉
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Forwarded from Cherokee Owl 🦉
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Chicken Salsa Verde
Ingredients
5-6 chicken thighs or 4 medium chicken breasts
1 (15 ounce) jar salsa verde, or 2 cups homemade salsa verde
1/2 cup shredded Monterey Jack or Tex-Mex cheese blend
1/2 cup chicken bone broth
1/2 teaspoon salt and pepper
1/2 tsp garlic powder
1/2 tsp chili powder
1 teaspoon paprika
1 Tbsp olive oil
salt and freshly ground black pepper, to taste
fresh cilantro
fresh lime slices, to garnish
optional: thinly sliced scallions, to garnish
1. Add seasoning and oil to chicken.
Massage seasoning well into chicken.
Add 2 tablespoons olive oil to oven safe skillet or pan.
Sear and cook chicken 3-4 minutes on both sides. Cover with lid for last 1-2 minutes. Remove the chicken and Set aside.
In the same pan deglaze the pan with broth by scraping the bottom of the pan for all the flavors. Add in the salsa verde sauce and let it simmer for 2 minutes. Tuck in the chicken and let it cook with the sauce until sauce is reduce by half. About 4-5 minutes on medium low heat.
Garnish with cheese and put in oven to melt the cheese.
Serve with warm tortillas and Mexican rice.
@FoodAndRecipesWithCherokee 🦉
Ingredients
5-6 chicken thighs or 4 medium chicken breasts
1 (15 ounce) jar salsa verde, or 2 cups homemade salsa verde
1/2 cup shredded Monterey Jack or Tex-Mex cheese blend
1/2 cup chicken bone broth
1/2 teaspoon salt and pepper
1/2 tsp garlic powder
1/2 tsp chili powder
1 teaspoon paprika
1 Tbsp olive oil
salt and freshly ground black pepper, to taste
fresh cilantro
fresh lime slices, to garnish
optional: thinly sliced scallions, to garnish
1. Add seasoning and oil to chicken.
Massage seasoning well into chicken.
Add 2 tablespoons olive oil to oven safe skillet or pan.
Sear and cook chicken 3-4 minutes on both sides. Cover with lid for last 1-2 minutes. Remove the chicken and Set aside.
In the same pan deglaze the pan with broth by scraping the bottom of the pan for all the flavors. Add in the salsa verde sauce and let it simmer for 2 minutes. Tuck in the chicken and let it cook with the sauce until sauce is reduce by half. About 4-5 minutes on medium low heat.
Garnish with cheese and put in oven to melt the cheese.
Serve with warm tortillas and Mexican rice.
@FoodAndRecipesWithCherokee 🦉
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Hard Taco Shells
2 cups vegetable oil for frying
1 (12 ounce) package corn tortillas
salt to taste
Directions
Gather the ingredients.
Fill a heavy skillet with 1-inch-deep oil over medium heat; heat to 365 degrees F (180 degrees C).
Fry one tortilla at a time in hot oil. Cook for about 15 seconds. Flip over and fold in half, holding in place with tongs until crispy, about 15 seconds. Drain on paper towels. Sprinkle with salt while still hot.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
2 cups vegetable oil for frying
1 (12 ounce) package corn tortillas
salt to taste
Directions
Gather the ingredients.
Fill a heavy skillet with 1-inch-deep oil over medium heat; heat to 365 degrees F (180 degrees C).
Fry one tortilla at a time in hot oil. Cook for about 15 seconds. Flip over and fold in half, holding in place with tongs until crispy, about 15 seconds. Drain on paper towels. Sprinkle with salt while still hot.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
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Taco Meat
1 pound lean ground beef
½ teaspoon onion powder
½ teaspoon garlic salt
½ teaspoon celery salt
½ teaspoon ground cumin
1 (8 ounce) can tomato sauce, or more to taste
Directions
Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes.
Season beef with onion powder, garlic salt, celery salt, and cumin. Pour tomato sauce over beef, stir to coat, and simmer until slightly thickened, about 5 minutes.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
1 pound lean ground beef
½ teaspoon onion powder
½ teaspoon garlic salt
½ teaspoon celery salt
½ teaspoon ground cumin
1 (8 ounce) can tomato sauce, or more to taste
Directions
Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes.
Season beef with onion powder, garlic salt, celery salt, and cumin. Pour tomato sauce over beef, stir to coat, and simmer until slightly thickened, about 5 minutes.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
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Chicken Chimichanga
Ingredients
Large flour tortillas
3 cups of shredded chicken
3 roasted and shopped poblano peppers
16 oz Mexican crema memonita (saltier than Crema Fresca)
1 cup of chicken broth
3 to 4 cups of melty cheese of choice (such as Oaxaca, asadero, mozzarella)
1 Tbsp oil
1 Tbsp AP Flour
Oil for frying
Chicken bouillon or salt to taste
Served with frijoles puercos and garlic pepper fried rice
@FoodAndRecipesWithCherokee 🦉
Ingredients
Large flour tortillas
3 cups of shredded chicken
3 roasted and shopped poblano peppers
16 oz Mexican crema memonita (saltier than Crema Fresca)
1 cup of chicken broth
3 to 4 cups of melty cheese of choice (such as Oaxaca, asadero, mozzarella)
1 Tbsp oil
1 Tbsp AP Flour
Oil for frying
Chicken bouillon or salt to taste
Served with frijoles puercos and garlic pepper fried rice
@FoodAndRecipesWithCherokee 🦉
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MEXICAN TACO MEATLOAF
Ingredients
1½ pounds ground beef
1 cup crushed tortilla chips or plain breadcrumbs
2 large eggs
½ cup milk
1 small onion finely diced
2 cloves garlic minced
1 packet about 1 oz taco seasoning
½ cup chunky salsa
½ cup shredded cheddar or Mexican blend cheese
¼ cup chopped fresh cilantro optional
½ teaspoon salt
¼ teaspoon black pepper
Topping
⅓ cup salsa
½ cup shredded cheese
Instructions
Preheat the oven to 375°F (190°C).
Lightly grease a loaf pan or line a baking sheet with parchment paper.
In a large mixing bowl, combine the ground beef, crushed tortilla chips, eggs, milk, diced onion, garlic, taco seasoning, salsa, cheese, cilantro, salt, and pepper.
Use clean hands or a spoon to mix everything gently until just combined.
Avoid overmixing to keep the meatloaf tender.
Shape the mixture into a loaf and place it into the prepared pan or onto the baking sheet.
Spread ⅓ cup salsa evenly over the top of the meatloaf.
Bake for 40-45 minutes, or until the internal temperature reaches 160°F (71°C).
Remove from the oven, sprinkle the remaining shredded cheese over the top, and return to the oven for 5 minutes until melted.
Let the meatloaf rest for 8-10 minutes before slicing. This helps it hold its shape.
@FoodAndRecipesWithCherokee 🦉
Ingredients
1½ pounds ground beef
1 cup crushed tortilla chips or plain breadcrumbs
2 large eggs
½ cup milk
1 small onion finely diced
2 cloves garlic minced
1 packet about 1 oz taco seasoning
½ cup chunky salsa
½ cup shredded cheddar or Mexican blend cheese
¼ cup chopped fresh cilantro optional
½ teaspoon salt
¼ teaspoon black pepper
Topping
⅓ cup salsa
½ cup shredded cheese
Instructions
Preheat the oven to 375°F (190°C).
Lightly grease a loaf pan or line a baking sheet with parchment paper.
In a large mixing bowl, combine the ground beef, crushed tortilla chips, eggs, milk, diced onion, garlic, taco seasoning, salsa, cheese, cilantro, salt, and pepper.
Use clean hands or a spoon to mix everything gently until just combined.
Avoid overmixing to keep the meatloaf tender.
Shape the mixture into a loaf and place it into the prepared pan or onto the baking sheet.
Spread ⅓ cup salsa evenly over the top of the meatloaf.
Bake for 40-45 minutes, or until the internal temperature reaches 160°F (71°C).
Remove from the oven, sprinkle the remaining shredded cheese over the top, and return to the oven for 5 minutes until melted.
Let the meatloaf rest for 8-10 minutes before slicing. This helps it hold its shape.
@FoodAndRecipesWithCherokee 🦉
❤9
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Mexican Lasagna
2 cups cooked and shredded chicken
9 corn tortillas
2 cups shredded cheddar cheese
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) corn, drained
1 can (10 ounces) diced tomatoes with green chilies
1 cup salsa
1/2 cup sour cream
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 cup chopped fresh cilantro (optional)
How to Make It
Preheat the oven to 350°F (175°C).
In a large bowl, combine shredded chicken, black beans, corn, diced tomatoes with green chilies, chili powder, cumin, garlic powder, and onion powder. Stir until well mixed.
Spread a thin layer of salsa across the bottom of a 9x13-inch baking dish.
Arrange 3 corn tortillas over the salsa, slightly overlapping.
Spread half of the chicken mixture over the tortillas and sprinkle with about 2/3 cup of shredded cheddar cheese.
Add another layer with 3 tortillas, the remaining chicken mixture, and another 2/3 cup of cheese.
Finish with the last 3 tortillas, spread the remaining salsa over the top, and sprinkle with the remaining cheddar cheese.
Cover with aluminum foil and bake for 25 minutes.
Remove the foil and bake an additional 15 minutes until the cheese is melted and lightly golden.
Let the casserole rest for about 10 minutes before slicing. Drizzle with sour cream and garnish with cilantro if desired.
@FoodAndRecipesWithCherokee 🦉
2 cups cooked and shredded chicken
9 corn tortillas
2 cups shredded cheddar cheese
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) corn, drained
1 can (10 ounces) diced tomatoes with green chilies
1 cup salsa
1/2 cup sour cream
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 cup chopped fresh cilantro (optional)
How to Make It
Preheat the oven to 350°F (175°C).
In a large bowl, combine shredded chicken, black beans, corn, diced tomatoes with green chilies, chili powder, cumin, garlic powder, and onion powder. Stir until well mixed.
Spread a thin layer of salsa across the bottom of a 9x13-inch baking dish.
Arrange 3 corn tortillas over the salsa, slightly overlapping.
Spread half of the chicken mixture over the tortillas and sprinkle with about 2/3 cup of shredded cheddar cheese.
Add another layer with 3 tortillas, the remaining chicken mixture, and another 2/3 cup of cheese.
Finish with the last 3 tortillas, spread the remaining salsa over the top, and sprinkle with the remaining cheddar cheese.
Cover with aluminum foil and bake for 25 minutes.
Remove the foil and bake an additional 15 minutes until the cheese is melted and lightly golden.
Let the casserole rest for about 10 minutes before slicing. Drizzle with sour cream and garnish with cilantro if desired.
@FoodAndRecipesWithCherokee 🦉
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Pumpkin Galette
Pumpkin Filling:
1 cup pumpkin puree
½ tsp pumpkin pie spice
⅓ cup coconut sugar or light brown sugar
1 tbsp cornstarch
Crumb Topping:
¼ cup all-purpose flour
¼ cup light brown sugar, packedor coconut sugar
3 tbsp unsalted butter melted
¼ cupsliced almonds
⅛ tsp ground cinnamon
Crust
1pie cruststore-bought or homemade
How to make
1. Preheat the oven to 375°F. Line a baking sheet with parchment paper.
2. Prepare the filling: In a bowl, mix pumpkin puree, pumpkin pie spice, coconut sugar, and cornstarch until smooth.
3. Make the crumb topping: In a separate bowl, combine flour, brown sugar, melted butter, sliced almonds, and cinnamon. Stir until crumbly.
4. Assemble: Roll out your pie crust on the parchment-lined baking sheet, leaving about a 1-inch edge. Spread the pumpkin filling evenly in the center.
5. Fold edges: Gently fold the edges of the crust over the filling, overlapping as needed to form a rustic edge.
6. Add topping: Brush the crust with egg wash and sprinkle with a little sugar. Spoon the crumb topping evenly over the filling.
7. Bake: Bake for 20–25 minutes, until the crust is golden brown and the center is set.
8. Cool: Let the galette rest for 20 minutes before slicing and serving.
@FoodAndRecipesWithCherokee 🦉
Pumpkin Filling:
1 cup pumpkin puree
½ tsp pumpkin pie spice
⅓ cup coconut sugar or light brown sugar
1 tbsp cornstarch
Crumb Topping:
¼ cup all-purpose flour
¼ cup light brown sugar, packedor coconut sugar
3 tbsp unsalted butter melted
¼ cupsliced almonds
⅛ tsp ground cinnamon
Crust
1pie cruststore-bought or homemade
How to make
1. Preheat the oven to 375°F. Line a baking sheet with parchment paper.
2. Prepare the filling: In a bowl, mix pumpkin puree, pumpkin pie spice, coconut sugar, and cornstarch until smooth.
3. Make the crumb topping: In a separate bowl, combine flour, brown sugar, melted butter, sliced almonds, and cinnamon. Stir until crumbly.
4. Assemble: Roll out your pie crust on the parchment-lined baking sheet, leaving about a 1-inch edge. Spread the pumpkin filling evenly in the center.
5. Fold edges: Gently fold the edges of the crust over the filling, overlapping as needed to form a rustic edge.
6. Add topping: Brush the crust with egg wash and sprinkle with a little sugar. Spoon the crumb topping evenly over the filling.
7. Bake: Bake for 20–25 minutes, until the crust is golden brown and the center is set.
8. Cool: Let the galette rest for 20 minutes before slicing and serving.
@FoodAndRecipesWithCherokee 🦉
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Hillbilly Pie
Ingredients:
1 pre-made pie crust (9-inch)
1 cup brown sugar
1/2 cup granulated sugar
1/2 cup butter, melted
3 large eggs
1 tbsp vanilla extract
1/4 cup all-purpose flour
1/4 tsp salt
1 cup chopped pecans (or walnuts)
1 cup semi-sweet chocolate chips
Instructions:
Preheat oven: Set your oven to 350°F (175°C) and place the pie crust in a pie dish.
Mix the filling: In a bowl, whisk together the brown sugar, granulated sugar, melted butter, eggs, and vanilla extract until smooth.
Add dry ingredients: Stir in the flour and salt until fully combined.
Add the crunch & chocolate: Fold in the chopped pecans (or walnuts) and chocolate chips.
Fill the pie crust: Pour the mixture into the prepared pie crust and spread it evenly.
Bake: Bake for 40-45 minutes, or until the center is set but slightly soft. You can test it with a toothpick—just make sure it comes out clean.
Cool and serve: Let the pie cool completely before slicing. Serve it with a dollop of whipped cream or vanilla ice cream!
Tips:
Nutty twist: You can use any nuts you prefer, but pecans give it that classic "hillbilly" charm
@FoodAndRecipesWithCherokee 🦉
Ingredients:
1 pre-made pie crust (9-inch)
1 cup brown sugar
1/2 cup granulated sugar
1/2 cup butter, melted
3 large eggs
1 tbsp vanilla extract
1/4 cup all-purpose flour
1/4 tsp salt
1 cup chopped pecans (or walnuts)
1 cup semi-sweet chocolate chips
Instructions:
Preheat oven: Set your oven to 350°F (175°C) and place the pie crust in a pie dish.
Mix the filling: In a bowl, whisk together the brown sugar, granulated sugar, melted butter, eggs, and vanilla extract until smooth.
Add dry ingredients: Stir in the flour and salt until fully combined.
Add the crunch & chocolate: Fold in the chopped pecans (or walnuts) and chocolate chips.
Fill the pie crust: Pour the mixture into the prepared pie crust and spread it evenly.
Bake: Bake for 40-45 minutes, or until the center is set but slightly soft. You can test it with a toothpick—just make sure it comes out clean.
Cool and serve: Let the pie cool completely before slicing. Serve it with a dollop of whipped cream or vanilla ice cream!
Tips:
Nutty twist: You can use any nuts you prefer, but pecans give it that classic "hillbilly" charm
@FoodAndRecipesWithCherokee 🦉
❤9
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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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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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❤3
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 Person Does This Type of Thing
@FoodAndRecipesWithCherokee 🦉
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Spinach Frittata
INGREDIENTS
• 6 large eggs, lightly beaten
• salt and pepper, to taste
• 1 to 2 cups fresh spinach, loosely measured in cup
• 1 medium tomato, diced small (I used an unpeeled Roma)
• optionally add extra produce (i.e. onions, mushrooms, zucchini, leftover sweet potatoes, etc.) and/or sprinkle with a handful of shredded cheese
INSTRUCTIONS
Preheat broiler to high with a rack placed in the middle of the oven. I prefer to broil in the middle of the oven because it’s safer and less likely the food burns before I notice it.
In a medium bowl, lightly beat the eggs with a fork, add salt and pepper to taste, and stir to combine; set aside.
To an oven-safe skillet such as an (spray with cooking spray if it’s not well-seasoned), add the spinach and heat over medium heat on the stove until spinach wilts slightly, about 30 seconds.
Evenly sprinkle the tomatoes and any optional produce or cheese, add the eggs, and cook over medium heat (covered if possible) without stirring for about 5 minutes, or until edges begin to set.
To encourage center to set, place skillet under the broiler for 3 to 5 minutes, or as necessary. Broiling time will vary based on type of skillet, how done the eggs got on the stove, how hot your broiler gets, exact positioning of oven rack, etc. Make sure to keep an extremely watchful eye on eggs so they don’t overcook or burn, remembering that when cooking in cast iron there’s carry-over cooking. Pull skillet before you think you need to so eggs don’t become overcooked as they cool in skillet before serving. Frittata is best served warm and fresh.
💎 If You see any recipe I post at @FoodAndRecipesWithCherokee
on @yumyumyummys or @Cookingwithlov, it has been stolen from here - please report these channels to telegram
@FoodAndRecipesWithCherokee 🦉
INGREDIENTS
• 6 large eggs, lightly beaten
• salt and pepper, to taste
• 1 to 2 cups fresh spinach, loosely measured in cup
• 1 medium tomato, diced small (I used an unpeeled Roma)
• optionally add extra produce (i.e. onions, mushrooms, zucchini, leftover sweet potatoes, etc.) and/or sprinkle with a handful of shredded cheese
INSTRUCTIONS
Preheat broiler to high with a rack placed in the middle of the oven. I prefer to broil in the middle of the oven because it’s safer and less likely the food burns before I notice it.
In a medium bowl, lightly beat the eggs with a fork, add salt and pepper to taste, and stir to combine; set aside.
To an oven-safe skillet such as an (spray with cooking spray if it’s not well-seasoned), add the spinach and heat over medium heat on the stove until spinach wilts slightly, about 30 seconds.
Evenly sprinkle the tomatoes and any optional produce or cheese, add the eggs, and cook over medium heat (covered if possible) without stirring for about 5 minutes, or until edges begin to set.
To encourage center to set, place skillet under the broiler for 3 to 5 minutes, or as necessary. Broiling time will vary based on type of skillet, how done the eggs got on the stove, how hot your broiler gets, exact positioning of oven rack, etc. Make sure to keep an extremely watchful eye on eggs so they don’t overcook or burn, remembering that when cooking in cast iron there’s carry-over cooking. Pull skillet before you think you need to so eggs don’t become overcooked as they cool in skillet before serving. Frittata is best served warm and fresh.
on @yumyumyummys or @Cookingwithlov, it has been stolen from here - please report these channels to telegram
@FoodAndRecipesWithCherokee 🦉
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Kimchi Jigae (Kimchee Soup)
• 2 cups chopped kimchi
• 1 cup water
• 1 tablespoon brown sugar
• 4 cloves garlic, minced
• ½ pound pork belly, cut into bite-size pieces
• 1 (12 ounce) can fully cooked luncheon meat (such as SPAM®), cubed (Optional)
• ¼ cup kochujang (Korean hot sauce) (Optional)
• 1 (12 ounce) package silken tofu
• 1 (3 ounce) package enoki mushrooms
Directions
1. Combine kimchi, water, sugar, and garlic in a large skillet over medium-high heat. Bring to a boil. Stir in pork belly, luncheon meat, and kochujang. Add tofu and mushrooms; stir carefully so you don't break up the tofu. Reduce heat to medium-low. Cook until kimchi is softened and pork is slightly pink in the center, 20 to 30 minutes.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
• 2 cups chopped kimchi
• 1 cup water
• 1 tablespoon brown sugar
• 4 cloves garlic, minced
• ½ pound pork belly, cut into bite-size pieces
• 1 (12 ounce) can fully cooked luncheon meat (such as SPAM®), cubed (Optional)
• ¼ cup kochujang (Korean hot sauce) (Optional)
• 1 (12 ounce) package silken tofu
• 1 (3 ounce) package enoki mushrooms
Directions
1. Combine kimchi, water, sugar, and garlic in a large skillet over medium-high heat. Bring to a boil. Stir in pork belly, luncheon meat, and kochujang. Add tofu and mushrooms; stir carefully so you don't break up the tofu. Reduce heat to medium-low. Cook until kimchi is softened and pork is slightly pink in the center, 20 to 30 minutes.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
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Sesame Ginger Ground Beef Slaw
• 1 tablespoon canola oil
• 4 cloves garlic, minced, or more to taste
• 1 tablespoon minced fresh ginger
• 1 pound ground beef
• ½ head white cabbage, shredded
• ½ head red cabbage, shredded
• 2 large carrots, peeled and cut into thin strips
• 1 red bell pepper, cut into very thin strips
• ½ cup reduced-sodium soy sauce
• 2 tablespoons sesame oil
• 1 dash hot sauce, or to taste
• salt and ground black pepper to taste
• 2 tablespoons chopped fresh cilantro, or to taste
• 1 lime wedge
Directions
1. Heat canola oil in a very large skillet or wok over medium heat. Add garlic and ginger; cook and stir until fragrant, 1 to 2 minutes. Add ground beef; cook and stir until browned and crumbly,
2. Stir white and red cabbage, carrots, and bell pepper into beef; cook, stirring occasionally, until vegetables are just tender,
3. Stir in soy sauce, sesame oil, and 1 dash hot sauce until combined; season with salt and black pepper. Serve slaw with fresh cilantro, lime wedge, and hot sauce.
• 1 tablespoon canola oil
• 4 cloves garlic, minced, or more to taste
• 1 tablespoon minced fresh ginger
• 1 pound ground beef
• ½ head white cabbage, shredded
• ½ head red cabbage, shredded
• 2 large carrots, peeled and cut into thin strips
• 1 red bell pepper, cut into very thin strips
• ½ cup reduced-sodium soy sauce
• 2 tablespoons sesame oil
• 1 dash hot sauce, or to taste
• salt and ground black pepper to taste
• 2 tablespoons chopped fresh cilantro, or to taste
• 1 lime wedge
Directions
1. Heat canola oil in a very large skillet or wok over medium heat. Add garlic and ginger; cook and stir until fragrant, 1 to 2 minutes. Add ground beef; cook and stir until browned and crumbly,
2. Stir white and red cabbage, carrots, and bell pepper into beef; cook, stirring occasionally, until vegetables are just tender,
3. Stir in soy sauce, sesame oil, and 1 dash hot sauce until combined; season with salt and black pepper. Serve slaw with fresh cilantro, lime wedge, and hot sauce.
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Creole Turkey & Oyster Dressing
Ingredients
• 1 pint fresh shucked oysters (with liquid/liquor reserved)
• 6 cups stale French bread or cornbread cubes (or a mix)
• ½ cup butter (1 stick), divided
• 1 large yellow onion, chopped
• 3 stalks celery, chopped
• 1 green bell pepper, chopped
• 4 cloves garlic, minced
• 1 tablespoon Creole seasoning (plus extra to taste)
• 1 cup turkey or chicken stock (as needed for moisture)
• ½ cup fresh parsley, chopped
• 1 teaspoon dried thyme and 1 teaspoon rubbed sage
• Salt and black pepper to taste
Instructions
1. Soak the Bread: Place your cubed stale bread in a large bowl. Pour the reserved oyster liquor and a splash of turkey stock over the bread, tossing gently until moist but not soggy.
1. Sauté the Aromatics: Melt half the butter in a large skillet over medium heat. Add the onion, celery, and bell pepper; cook until soft and translucent (about 8–10 minutes). Stir in the garlic and cook for 1 minute until fragrant.
1. Cook the Oysters: Add the oysters (chop large ones in half if desired) and remaining butter to the skillet. Sauté just until the edges of the oysters begin to curl (about 2–3 minutes). Remove from heat.
1. Combine: Fold the sautéed vegetables, oysters, pan juices, chopped parsley, thyme, sage, and Creole seasoning into the moistened bread mixture. Taste and add salt, pepper, or more Creole seasoning as needed.
1. Bake: Transfer the mixture into a greased 9x13-inch baking dish. Bake uncovered at 350°F (175°C) for 30 to 45 minutes until the top is golden brown and the edges are crisp and bubbling
@FoodAndRecipesWithCherokee 🦉
Ingredients
• 1 pint fresh shucked oysters (with liquid/liquor reserved)
• 6 cups stale French bread or cornbread cubes (or a mix)
• ½ cup butter (1 stick), divided
• 1 large yellow onion, chopped
• 3 stalks celery, chopped
• 1 green bell pepper, chopped
• 4 cloves garlic, minced
• 1 tablespoon Creole seasoning (plus extra to taste)
• 1 cup turkey or chicken stock (as needed for moisture)
• ½ cup fresh parsley, chopped
• 1 teaspoon dried thyme and 1 teaspoon rubbed sage
• Salt and black pepper to taste
Instructions
1. Soak the Bread: Place your cubed stale bread in a large bowl. Pour the reserved oyster liquor and a splash of turkey stock over the bread, tossing gently until moist but not soggy.
1. Sauté the Aromatics: Melt half the butter in a large skillet over medium heat. Add the onion, celery, and bell pepper; cook until soft and translucent (about 8–10 minutes). Stir in the garlic and cook for 1 minute until fragrant.
1. Cook the Oysters: Add the oysters (chop large ones in half if desired) and remaining butter to the skillet. Sauté just until the edges of the oysters begin to curl (about 2–3 minutes). Remove from heat.
1. Combine: Fold the sautéed vegetables, oysters, pan juices, chopped parsley, thyme, sage, and Creole seasoning into the moistened bread mixture. Taste and add salt, pepper, or more Creole seasoning as needed.
1. Bake: Transfer the mixture into a greased 9x13-inch baking dish. Bake uncovered at 350°F (175°C) for 30 to 45 minutes until the top is golden brown and the edges are crisp and bubbling
@FoodAndRecipesWithCherokee 🦉
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