Southern Pea Salad
Ingredients
• 1 16 ounce package frozen sweet peas, thawed and uncooked (I have used canned peas, too)
• 2 eggs hard boiled and chopped
• 4 to 6 slices of bacon cooked crisp and crumbled or 1 cup ham, cooked and chopped, optional
• 1/2 cup chopped green onion could use regular onion
• 1 cup shredded cheddar cheese can use any kind of cheese
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/2 teaspoon celery seeds or 1/2 cup celerychopped
• dash cayenne
• 1/2 cup mayonnaise
• 1/2 cup sour cream
Instructions
• Combine uncooked, thawed peas, (I just thaw the peas in the microwave and drain) eggs, bacon or ham or both, onion, cheese, pepper, salt, garlic powder, celery seeds or celery and cayenne in a salad bowl. Mix in the mayonnaise and sour cream. Place in refrigerator for a couple of hours. Makes 6 to 8 servings.
@FoodAndRecipesWithCherokee 🦉
Ingredients
• 1 16 ounce package frozen sweet peas, thawed and uncooked (I have used canned peas, too)
• 2 eggs hard boiled and chopped
• 4 to 6 slices of bacon cooked crisp and crumbled or 1 cup ham, cooked and chopped, optional
• 1/2 cup chopped green onion could use regular onion
• 1 cup shredded cheddar cheese can use any kind of cheese
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/2 teaspoon celery seeds or 1/2 cup celerychopped
• dash cayenne
• 1/2 cup mayonnaise
• 1/2 cup sour cream
Instructions
• Combine uncooked, thawed peas, (I just thaw the peas in the microwave and drain) eggs, bacon or ham or both, onion, cheese, pepper, salt, garlic powder, celery seeds or celery and cayenne in a salad bowl. Mix in the mayonnaise and sour cream. Place in refrigerator for a couple of hours. Makes 6 to 8 servings.
@FoodAndRecipesWithCherokee 🦉
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Steak Au Poivre Meatballs
For The Meatballs
⅓ cup panko bread crumbs
½ cup red wine
1 pound best quality ground beef
½ pound best quality ground pork
1 free-range egg
2 tablespoons chopped rosemary
2 tablespoons chopped thyme
4 garlic cloves, minced
Sea salt & freshly cracked black pepper
For The Sauce
11/2 tablespoons black peppercorns, bashed in a mortar and pestle 4 tablespoons butter, divided
2 large shallots, peeled and diced
4 garlic cloves, minced
¼ cup your favorite whiskey
11/2 cups beef stock
11/2 cups heavy (whipping) cream
Sea salt
Mashed potatoes, green beans, and minced chives, to serve
Preheat your Traeger Grill to 185 degrees F and crank on that Super Smoke button if available.
In a bowl, combine the panko and red wine, mix well, and let sit for 5 minutes.
Add the beef, pork, egg, herbs, garlic, season well with salt and pepper, then shape and form into meatballs (golf-ball-ish size is best). Place on the grill and smoke for about 35 - 40 minutes.
Heat your peppercorns in a skillet over medium-high heat and toast for 2 minutes. Add 2 tablespoons of your butter, shallots, garlic, and a pinch of salt, and cook, stirring often, until the shallots are softened, 3 - 4 minutes.
Remove the pan from the heat and add your whiskey. Ignite with a lighter - be very careful, friends. Place the pan back on the heat and cook for 1 minute, then add your stock, cream, a good pinch of salt, meatballs, and bring to a boil. Let the sauce blip away until thickened and the meatballs are cooked through.
Serve with creamy mashed potatoes, green beans, and garnish with fresh chives.
@FoodAndRecipesWithCherokee 🦉
For The Meatballs
⅓ cup panko bread crumbs
½ cup red wine
1 pound best quality ground beef
½ pound best quality ground pork
1 free-range egg
2 tablespoons chopped rosemary
2 tablespoons chopped thyme
4 garlic cloves, minced
Sea salt & freshly cracked black pepper
For The Sauce
11/2 tablespoons black peppercorns, bashed in a mortar and pestle 4 tablespoons butter, divided
2 large shallots, peeled and diced
4 garlic cloves, minced
¼ cup your favorite whiskey
11/2 cups beef stock
11/2 cups heavy (whipping) cream
Sea salt
Mashed potatoes, green beans, and minced chives, to serve
Preheat your Traeger Grill to 185 degrees F and crank on that Super Smoke button if available.
In a bowl, combine the panko and red wine, mix well, and let sit for 5 minutes.
Add the beef, pork, egg, herbs, garlic, season well with salt and pepper, then shape and form into meatballs (golf-ball-ish size is best). Place on the grill and smoke for about 35 - 40 minutes.
Heat your peppercorns in a skillet over medium-high heat and toast for 2 minutes. Add 2 tablespoons of your butter, shallots, garlic, and a pinch of salt, and cook, stirring often, until the shallots are softened, 3 - 4 minutes.
Remove the pan from the heat and add your whiskey. Ignite with a lighter - be very careful, friends. Place the pan back on the heat and cook for 1 minute, then add your stock, cream, a good pinch of salt, meatballs, and bring to a boil. Let the sauce blip away until thickened and the meatballs are cooked through.
Serve with creamy mashed potatoes, green beans, and garnish with fresh chives.
@FoodAndRecipesWithCherokee 🦉
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Johnny Marzetti
Ingredients
• 10-12 ounces dry egg noodles
• 1 pound ground beef
• 1/2 cup diced celery
• 1/2 cup diced onion
• Seasoning options: seasoning salt, salt and black pepper, fresh or dried garlic, crushed red pepper flakes and Italian seasoning
• 14.5 ounce can tomato sauce
• 6 ounce can tomato paste
• 1 cup water
• 1 tablespoon Worcestershire sauce
• 2 cups shredded cheddar cheese
Instructions
• Preheat oven to 350°F.
• Cook the egg noodles in boiling water 1 minute less than the package calls for al dente, then drain and set aside.
• In a large skillet, cook the ground beef, diced celery, and diced onion over medium heat until the beef is browned and vegetables are tender. Drain excess fat if needed. Season as desired.
• Add tomato sauce, tomato paste, water, and Worcestershire sauce to the skillet. Stir well and simmer for about 10 minutes. Taste and adjust the seasoning as needed.
• Mix the cooked noodles into the meat sauce. Transfer everything to a baking dish and sprinkle with shredded cheddar cheese.
• Bake uncovered for 25-30 minutes, or until bubbly and the cheese is melted.
@FoodAndRecipesWithCherokee 🦉
Ingredients
• 10-12 ounces dry egg noodles
• 1 pound ground beef
• 1/2 cup diced celery
• 1/2 cup diced onion
• Seasoning options: seasoning salt, salt and black pepper, fresh or dried garlic, crushed red pepper flakes and Italian seasoning
• 14.5 ounce can tomato sauce
• 6 ounce can tomato paste
• 1 cup water
• 1 tablespoon Worcestershire sauce
• 2 cups shredded cheddar cheese
Instructions
• Preheat oven to 350°F.
• Cook the egg noodles in boiling water 1 minute less than the package calls for al dente, then drain and set aside.
• In a large skillet, cook the ground beef, diced celery, and diced onion over medium heat until the beef is browned and vegetables are tender. Drain excess fat if needed. Season as desired.
• Add tomato sauce, tomato paste, water, and Worcestershire sauce to the skillet. Stir well and simmer for about 10 minutes. Taste and adjust the seasoning as needed.
• Mix the cooked noodles into the meat sauce. Transfer everything to a baking dish and sprinkle with shredded cheddar cheese.
• Bake uncovered for 25-30 minutes, or until bubbly and the cheese is melted.
@FoodAndRecipesWithCherokee 🦉
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Green Beans
1 pound French cut string beans
1/4 cup olive oil
2 tablespoons freshly grated Parmesan cheese
4-5 cloves of garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
Squeeze of lemon
1/2 cup freshly grated whole milk mozzarella
1/2 cup freshly grated fontina cheese
Preheat your oven to 425°
Soread your green beans in one even layer on a large sheet pan.
Combine olive oil, garlic, Parmesan, salt, pepper and lemon in a small bowl and whisk to combine. Pour your marinade over the beans and toss to combine. Arrange them in one even layer again.
Roast for 15 minutes and then remove from oven and top with cheeses.
Return to the oven for another 5-10 minutes until melted and bubbly and starting to brown. Serve!
@FoodAndRecipesWithCherokee 🦉
1 pound French cut string beans
1/4 cup olive oil
2 tablespoons freshly grated Parmesan cheese
4-5 cloves of garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
Squeeze of lemon
1/2 cup freshly grated whole milk mozzarella
1/2 cup freshly grated fontina cheese
Preheat your oven to 425°
Soread your green beans in one even layer on a large sheet pan.
Combine olive oil, garlic, Parmesan, salt, pepper and lemon in a small bowl and whisk to combine. Pour your marinade over the beans and toss to combine. Arrange them in one even layer again.
Roast for 15 minutes and then remove from oven and top with cheeses.
Return to the oven for another 5-10 minutes until melted and bubbly and starting to brown. Serve!
@FoodAndRecipesWithCherokee 🦉
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Praline Crunch
Ingredients
• 8 cups Crispix cereal
• 16 ounce jar dry roasted salted peanuts
• 1/2 cup butter
• 1/2 cup packed brown sugar
• 1/2 cup corn syrup
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• Holiday Candy optional
Instructions
• Preheat oven to 250°F and line a large baking sheet with parchment paper or aluminum foil.
• In a large mixing bowl, combine Crispix cereal and roasted peanuts.
• In a medium saucepan over medium heat, melt butter. Stir in brown sugar and corn syrup, and bring to a boil. Let the mixture boil for 1 minute, stirring occasionally.
• Remove the saucepan from heat and quickly stir in vanilla extract and baking soda. The caramel mixture will foam up.
• Pour the caramel mixture over the cereal and peanuts, stirring to coat everything evenly.
• Spread the coated cereal mixture onto the prepared baking sheet in an even layer.
• Bake for 1 hour, stirring every 20 minutes to ensure even baking.
• Once baked, let the mixture cool completely. If desired, add holiday candy for an extra festive touch. Break into pieces and serve, or store it in an airtight container.
@FoodAndRecipesWithCherokee 🦉
Ingredients
• 8 cups Crispix cereal
• 16 ounce jar dry roasted salted peanuts
• 1/2 cup butter
• 1/2 cup packed brown sugar
• 1/2 cup corn syrup
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• Holiday Candy optional
Instructions
• Preheat oven to 250°F and line a large baking sheet with parchment paper or aluminum foil.
• In a large mixing bowl, combine Crispix cereal and roasted peanuts.
• In a medium saucepan over medium heat, melt butter. Stir in brown sugar and corn syrup, and bring to a boil. Let the mixture boil for 1 minute, stirring occasionally.
• Remove the saucepan from heat and quickly stir in vanilla extract and baking soda. The caramel mixture will foam up.
• Pour the caramel mixture over the cereal and peanuts, stirring to coat everything evenly.
• Spread the coated cereal mixture onto the prepared baking sheet in an even layer.
• Bake for 1 hour, stirring every 20 minutes to ensure even baking.
• Once baked, let the mixture cool completely. If desired, add holiday candy for an extra festive touch. Break into pieces and serve, or store it in an airtight container.
@FoodAndRecipesWithCherokee 🦉
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Goodnight Foodies 💫 🌙 🌟
Thank you for being part of our CherokeeOwl Family
@FoodAndRecipesWithCherokee 🦉
Thank you for being part of our CherokeeOwl Family
@FoodAndRecipesWithCherokee 🦉
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Cherokee’s Man Catching Breakfast Casserole
INGREDIENTS
1 pound Yukon Gold or russet potatoes
1 (about 15-ounce) can pinto beans
12 ounces uncooked breakfast sausage
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup mild or medium salsa, plus more for serving
1 1/4 cups shredded cheddar, pepper jack, or Mexican blend cheese, divided
4 large eggs
1 medium avocado
1/4 cup fresh cilantro leaves
Tortilla chips or tortillas, for serving (optional)
INSTRUCTIONS
Arrange a rack in the middle of the oven and heat the oven to 375°F. Meanwhile, peel and cut 1 pound potatoes into 1-inch pieces. Drain and rinse 1 can pinto beans. Remove the casings from 12 ounces breakfast sausage if needed.
Heat a 10-inch cast-iron skillet or ovenproof nonstick frying pan over medium-high heat. Add the sausage and cook, breaking it up into bite-sized pieces with a wooden spoon, until browned and cooked through, about 8 minutes. Using a slotted spoon, transfer the sausage to a paper towel-lined plate, leaving the fat in the pan.
Add the potatoes to the skillet and season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Cover and cook, stirring occasionally, until the potatoes are tender and can be easily pierced with a knife, about 10 minutes.
Add the beans, sausage, 1 cup salsa, and 1 cup of the shredded cheese. Stir to combine and bring to a simmer, then rescue heat to low. Sprinkle with the remaining 1/4 cup cheese. Create 4 divots in the mixture with the back of a spoon. Crack 1 large egg into each divot.
Bake until the egg whites are set but the yolks are still runny, 10 to 12 minutes. Meanwhile, pit and slice 1 avocado. Coarsely chop 1/4 cup fresh cilantro leaves.
Remove the skillet from the oven and top with the avocado and cilantro. Serve with more salsa and tortilla chips or tortillas, if desired.
@FoodAndRecipesWithCherokee 🦉
INGREDIENTS
1 pound Yukon Gold or russet potatoes
1 (about 15-ounce) can pinto beans
12 ounces uncooked breakfast sausage
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup mild or medium salsa, plus more for serving
1 1/4 cups shredded cheddar, pepper jack, or Mexican blend cheese, divided
4 large eggs
1 medium avocado
1/4 cup fresh cilantro leaves
Tortilla chips or tortillas, for serving (optional)
INSTRUCTIONS
Arrange a rack in the middle of the oven and heat the oven to 375°F. Meanwhile, peel and cut 1 pound potatoes into 1-inch pieces. Drain and rinse 1 can pinto beans. Remove the casings from 12 ounces breakfast sausage if needed.
Heat a 10-inch cast-iron skillet or ovenproof nonstick frying pan over medium-high heat. Add the sausage and cook, breaking it up into bite-sized pieces with a wooden spoon, until browned and cooked through, about 8 minutes. Using a slotted spoon, transfer the sausage to a paper towel-lined plate, leaving the fat in the pan.
Add the potatoes to the skillet and season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Cover and cook, stirring occasionally, until the potatoes are tender and can be easily pierced with a knife, about 10 minutes.
Add the beans, sausage, 1 cup salsa, and 1 cup of the shredded cheese. Stir to combine and bring to a simmer, then rescue heat to low. Sprinkle with the remaining 1/4 cup cheese. Create 4 divots in the mixture with the back of a spoon. Crack 1 large egg into each divot.
Bake until the egg whites are set but the yolks are still runny, 10 to 12 minutes. Meanwhile, pit and slice 1 avocado. Coarsely chop 1/4 cup fresh cilantro leaves.
Remove the skillet from the oven and top with the avocado and cilantro. Serve with more salsa and tortilla chips or tortillas, if desired.
@FoodAndRecipesWithCherokee 🦉
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Morning Muffins
Ingredients
• 6 eggs
• 1 tbsp Greek yogurt
• salt & pepper, to taste
• ⅓ cup shredded cheese
• 4 pieces of bacon, cooked & chopped, or 1/3 cup bacon crumbles
• 1 large jalapeño, thinly sliced
• 2 green onions, thinly sliced
Instructions
• Preheat the oven to 350.
• Beat together the eggs, yogurt and some salt and pepper, before carefully stirring in the cheese, bacon, jalapeño and green onion.
• Spoon the mixture into 6-8 holes of a silicone muffin pan. This recipe is written to make 6 muffins, but smaller pans might yield more muffins. You want each hold to be 3/4 full.
• Bake for 15 minutes until the egg is set, puffed and golden. Allow to sink and cool to the tough before removing from the silicone cups and serve either warm or at room temperature.
➡️ If You see any recipe I post at @FoodAndRecipesWithCherokee
on @CookingisLove or @Cookingwithlov, it has been stolen from here - please report these channels to telegram
@FoodAndRecipesWithCherokee 🦉
Ingredients
• 6 eggs
• 1 tbsp Greek yogurt
• salt & pepper, to taste
• ⅓ cup shredded cheese
• 4 pieces of bacon, cooked & chopped, or 1/3 cup bacon crumbles
• 1 large jalapeño, thinly sliced
• 2 green onions, thinly sliced
Instructions
• Preheat the oven to 350.
• Beat together the eggs, yogurt and some salt and pepper, before carefully stirring in the cheese, bacon, jalapeño and green onion.
• Spoon the mixture into 6-8 holes of a silicone muffin pan. This recipe is written to make 6 muffins, but smaller pans might yield more muffins. You want each hold to be 3/4 full.
• Bake for 15 minutes until the egg is set, puffed and golden. Allow to sink and cool to the tough before removing from the silicone cups and serve either warm or at room temperature.
on @CookingisLove or @Cookingwithlov, it has been stolen from here - please report these channels to telegram
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Fall Pasta
Ingredients
Roasted Vegetables
• 4 strips bacon, chopped
• 4 cups peeled butternut squash, cut into 1 inch cubes
• 2 cups halved brussels sprouts
• 1/2 diced shallots
• kosher salt and freshly ground black pepper to taste,
Pasta
• 10 ounces pasta, rigatoni, penne, or farfalle
• 1 tablespoon olive oil
• 2 cloves garlic, minced or grated
• 1/4 - 1/2 teaspoon red pepper flakes
• kosher salt and freshly ground black pepper to taste
• 1 lemon, juiced
• 1/2 cup shredded parmesan cheese
• 2 teaspoons fresh thyme leaves
Instructions
• Preheat oven to 425° F. Put the vegetables and bacon onto a rimmed baking sheet. Drizzle with olive oil and season with salt and pepper. I used about 1 teaspoon kosher salt. Toss until coated and then spread them into a single layer.
• Roast the vegetables for 10 minutes then remove from the oven, toss and place back in the oven to roast for another 10-15 minutes or until the vegetables are tender and caramelized and the bacon is crisp.
• While the vegetables roast, cook the pasta according to package instructions. Reserve 1 cup of the pasta water before draining it.
• Heat a large skillet over medium heat with the olive oil. Add in the garlic and red pepper flakes and cook for 30 seconds.
• Add the cooked pasta to the skillet along with the roasted vegetables and bacon, parmesan cheese, and thyme leaves. Squeeze in the lemon juice and toss everything together.
• Pour in some of the pasta water, start with 1/2 cup. Stir together until a sauce starts to form. Add additional pasta water as needed to get your desired consistency. Taste for seasoning and top with extra parmesan cheese.
Notes
If you want to retain some of the crispiness of the roasted vegetables, only toss half of them in with the pasta. Add the remaining to the top just before serving.
@FoodAndRecipesWithCherokee 🦉
Ingredients
Roasted Vegetables
• 4 strips bacon, chopped
• 4 cups peeled butternut squash, cut into 1 inch cubes
• 2 cups halved brussels sprouts
• 1/2 diced shallots
• kosher salt and freshly ground black pepper to taste,
Pasta
• 10 ounces pasta, rigatoni, penne, or farfalle
• 1 tablespoon olive oil
• 2 cloves garlic, minced or grated
• 1/4 - 1/2 teaspoon red pepper flakes
• kosher salt and freshly ground black pepper to taste
• 1 lemon, juiced
• 1/2 cup shredded parmesan cheese
• 2 teaspoons fresh thyme leaves
Instructions
• Preheat oven to 425° F. Put the vegetables and bacon onto a rimmed baking sheet. Drizzle with olive oil and season with salt and pepper. I used about 1 teaspoon kosher salt. Toss until coated and then spread them into a single layer.
• Roast the vegetables for 10 minutes then remove from the oven, toss and place back in the oven to roast for another 10-15 minutes or until the vegetables are tender and caramelized and the bacon is crisp.
• While the vegetables roast, cook the pasta according to package instructions. Reserve 1 cup of the pasta water before draining it.
• Heat a large skillet over medium heat with the olive oil. Add in the garlic and red pepper flakes and cook for 30 seconds.
• Add the cooked pasta to the skillet along with the roasted vegetables and bacon, parmesan cheese, and thyme leaves. Squeeze in the lemon juice and toss everything together.
• Pour in some of the pasta water, start with 1/2 cup. Stir together until a sauce starts to form. Add additional pasta water as needed to get your desired consistency. Taste for seasoning and top with extra parmesan cheese.
Notes
If you want to retain some of the crispiness of the roasted vegetables, only toss half of them in with the pasta. Add the remaining to the top just before serving.
@FoodAndRecipesWithCherokee 🦉
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Hot Sloppy Joe Dip
Ingredients
• 2 pounds extra lean ground beef
• 2 green bell peppers, diced
• 1 onion, diced
• 4 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 2 tablespoons brown sugar
• 2 teaspoons kosher salt, or to taste
• 1 teaspoon ground black pepper
• cayenne pepper, to taste
• 2 cups chicken broth
• 1 cup ketchup
• 1 tablespoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 cup shredded Cheddar cheese, divided
Directions
1. Place ground beef, bell pepper, onion, garlic, flour, brown sugar, salt, pepper, and cayenne pepper in a heavy pot.
2. Place pot over medium-high heat. Break up and stir mixture as it heats. Cook and stir until most of the moisture has evaporated and mixture is crumbly and begins to brown, about 15 minutes. Stir in chicken broth, ketchup, mustard, and Worcestershire sauce. Mix well and bring mixture to a simmer. Reduce heat to medium. Cook, stirring occasionally, until mixture is thick, about 45 minutes.
3. Set oven rack about 6 inches from the heat source and preheat the oven’s broiler.
4. Transfer mixture to oven-proof sauce pan. Top with 1/2 of the shredded cheese. Poke cheese down into the dip with a fork, stirring lightly. Top with remaining cheese.
5. Place pan under broiler; broil until cheese is browned, and mixture is hot and bubbly, about 5 minutes.
@FoodAndRecipesWithCherokee 🦉
Ingredients
• 2 pounds extra lean ground beef
• 2 green bell peppers, diced
• 1 onion, diced
• 4 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 2 tablespoons brown sugar
• 2 teaspoons kosher salt, or to taste
• 1 teaspoon ground black pepper
• cayenne pepper, to taste
• 2 cups chicken broth
• 1 cup ketchup
• 1 tablespoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 cup shredded Cheddar cheese, divided
Directions
1. Place ground beef, bell pepper, onion, garlic, flour, brown sugar, salt, pepper, and cayenne pepper in a heavy pot.
2. Place pot over medium-high heat. Break up and stir mixture as it heats. Cook and stir until most of the moisture has evaporated and mixture is crumbly and begins to brown, about 15 minutes. Stir in chicken broth, ketchup, mustard, and Worcestershire sauce. Mix well and bring mixture to a simmer. Reduce heat to medium. Cook, stirring occasionally, until mixture is thick, about 45 minutes.
3. Set oven rack about 6 inches from the heat source and preheat the oven’s broiler.
4. Transfer mixture to oven-proof sauce pan. Top with 1/2 of the shredded cheese. Poke cheese down into the dip with a fork, stirring lightly. Top with remaining cheese.
5. Place pan under broiler; broil until cheese is browned, and mixture is hot and bubbly, about 5 minutes.
@FoodAndRecipesWithCherokee 🦉
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Red Wine Braised Short Ribs
INGREDIENTS
~3 Ibs boneless chuck short ribs (bone-in works as well)
Extra virgin olive oil
Seasonings: Salt, pepper and garlic powder
Beef tallow (can use any high smoke point oil or fat)
1.5-2 cups celery chopped
1.5-2 cups carrots chopped
1 white onion (medium diced)
4-6 tbsp fresh minced garlic
2 tbsp tomato paste
1750 ml bottle of red wine (cabernet)
3-4 cups beef broth
4-5 springs of fresh thyme
3 springs of fresh rosemary
1 dried bay leaf
Chopped parsley (for garnish)
Note(s): Measurements are estimated; adjust ingredients to your personal preference.
DIRECTIONS
1. Pat the short ribs dry, coat in olive oil and season generously on all sides with salt, pepper and garlic powder.
Get a large greased skillet going over medium-high heat and sear the short ribs on all sides until you get a nice crust. Once done, set aside.
Get a dutch oven or any large oven-safe pan/pot going over medium heat.
Add in some olive followed by your celery, carrots, onions and garlic.
Season with salt and pepper then mix.
Let sauté for a few minutes then clear a spot in the middle and add in the tomato paste. Mix that in tell everything is well combined then place your short ribs on top. Pour in the red wine and beef broth untill the liquid covering the top of the short ribs. Add in the thyme, rosemary and bay leaf. Place the lid on and pop it in the oven at 325°F for 2.5-3 hours or until the short ribs are fall apart tender.
One the short ribs are done, turn off the oven and leave them in there while you make the garlic-parm potato puree
Garlic-Parm Potato Purée
INGREDIENTS
~1 lb of golden potatoes
~1/2 stick of butter
~1/4-1/2 cup milk or cream of choice
Grated parmesan to taste
2-3 tbsp fresh minced garlic
Salt & pepper to taste
Note (s): Measurements are estimated; adjust ingredients to your personal preference.
DIRECTIONS
Peel the potatoes then cut into chunks.
Boil in a large pot of salted water until fork tender (~8-12 minutes)
Strain out the water then place back on the stove top over low heat.
Add in the butter, warm milk or cream and blend until smooth. (Slowly incorporate liquid in until you reach desired texture).
Add in the grated parmesan, salt and pepper all to taste - mix till well combined
@FoodAndRecipesWithCherokee 🦉
INGREDIENTS
~3 Ibs boneless chuck short ribs (bone-in works as well)
Extra virgin olive oil
Seasonings: Salt, pepper and garlic powder
Beef tallow (can use any high smoke point oil or fat)
1.5-2 cups celery chopped
1.5-2 cups carrots chopped
1 white onion (medium diced)
4-6 tbsp fresh minced garlic
2 tbsp tomato paste
1750 ml bottle of red wine (cabernet)
3-4 cups beef broth
4-5 springs of fresh thyme
3 springs of fresh rosemary
1 dried bay leaf
Chopped parsley (for garnish)
Note(s): Measurements are estimated; adjust ingredients to your personal preference.
DIRECTIONS
1. Pat the short ribs dry, coat in olive oil and season generously on all sides with salt, pepper and garlic powder.
Get a large greased skillet going over medium-high heat and sear the short ribs on all sides until you get a nice crust. Once done, set aside.
Get a dutch oven or any large oven-safe pan/pot going over medium heat.
Add in some olive followed by your celery, carrots, onions and garlic.
Season with salt and pepper then mix.
Let sauté for a few minutes then clear a spot in the middle and add in the tomato paste. Mix that in tell everything is well combined then place your short ribs on top. Pour in the red wine and beef broth untill the liquid covering the top of the short ribs. Add in the thyme, rosemary and bay leaf. Place the lid on and pop it in the oven at 325°F for 2.5-3 hours or until the short ribs are fall apart tender.
One the short ribs are done, turn off the oven and leave them in there while you make the garlic-parm potato puree
Garlic-Parm Potato Purée
INGREDIENTS
~1 lb of golden potatoes
~1/2 stick of butter
~1/4-1/2 cup milk or cream of choice
Grated parmesan to taste
2-3 tbsp fresh minced garlic
Salt & pepper to taste
Note (s): Measurements are estimated; adjust ingredients to your personal preference.
DIRECTIONS
Peel the potatoes then cut into chunks.
Boil in a large pot of salted water until fork tender (~8-12 minutes)
Strain out the water then place back on the stove top over low heat.
Add in the butter, warm milk or cream and blend until smooth. (Slowly incorporate liquid in until you reach desired texture).
Add in the grated parmesan, salt and pepper all to taste - mix till well combined
@FoodAndRecipesWithCherokee 🦉
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Chicken Veggie Patties
Ingredients
• 6 pieces chicken thighs boneless, skinless
• 1 carrot chopped
• 3 stalks green onion chopped
• 1 Jalapeno chopped
• 2 Thai red chili chopped
• 1/2 cup sweet corn
• 1 Egg
• 1 tbsp Vegetarian Oyster Sauce
• 1 tbsp Soy Sauce
• 1 tsp black pepper
• 2 tbsp Corn Starch
SPICY TANGY DIPPING SAUCE
• 1/8 cup soy sauce
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp jalapeño chopped
• 1 tsp Thai red chili chopped
• 1 tsp sesame seeds
Instructions
• Chop up carrots, jalapeño, Thai red chili, and green onion.
• Blend chicken thighs in the food processor into ground chicken.
• In a big bowl mix together ground chicken, green onion, carrots, jalapeno, sweet corn, Thai red chili, and egg.
• Add vegetarian oyster sauce, soy sauce, black pepper and corn starch to hold it all together.
• Give everything a good mix until well combined.
• Form the paste into an individual patty, around 3-4 tbsp per portion.
• Pan fry the patties on medium heat for around 4 to 5 minutes on each side or until they’re golden and crispy on the outside.
@FoodAndRecipesWithCherokee 🦉
Ingredients
• 6 pieces chicken thighs boneless, skinless
• 1 carrot chopped
• 3 stalks green onion chopped
• 1 Jalapeno chopped
• 2 Thai red chili chopped
• 1/2 cup sweet corn
• 1 Egg
• 1 tbsp Vegetarian Oyster Sauce
• 1 tbsp Soy Sauce
• 1 tsp black pepper
• 2 tbsp Corn Starch
SPICY TANGY DIPPING SAUCE
• 1/8 cup soy sauce
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp jalapeño chopped
• 1 tsp Thai red chili chopped
• 1 tsp sesame seeds
Instructions
• Chop up carrots, jalapeño, Thai red chili, and green onion.
• Blend chicken thighs in the food processor into ground chicken.
• In a big bowl mix together ground chicken, green onion, carrots, jalapeno, sweet corn, Thai red chili, and egg.
• Add vegetarian oyster sauce, soy sauce, black pepper and corn starch to hold it all together.
• Give everything a good mix until well combined.
• Form the paste into an individual patty, around 3-4 tbsp per portion.
• Pan fry the patties on medium heat for around 4 to 5 minutes on each side or until they’re golden and crispy on the outside.
@FoodAndRecipesWithCherokee 🦉
❤2
Swamp Soup
INGREDIENTS
• 12 ounces smoked sausage sliced and quartered
• 1 pound ground beef
• 2 tablespoons butter
• ½ white onion diced
• 1 tablespoon minced garlic
• 1-2 teaspoons Cajun seasoning
• 1 can fire-roasted diced tomatoes drained
• 1 can kidney beans drained
• 1 can navy beans drained
• 8-12 cups chicken broth
• 4 cups fresh collard greens sliced
INSTRUCTIONS
• In a large soup pot or Dutch oven over medium heat, cook the smoked sausage and ground beef for about 4 minutes, until the meat begins to brown. Break up the ground beef as it cooks.
• Add the diced onion and sauté for another 4 minutes, stirring occasionally, until it begins to soften.
• Add the minced garlic and Cajun seasoning. Sauté for 1 minute, stirring frequently.
• Stir in the drained fire-roasted tomatoes, kidney beans, and navy beans.
• Pour in 8 cups of chicken broth and add the sliced collard greens. Stir to combine.
• Use the back of a spoon to gently smash a few beans against the side of the pot. This will help thicken the broth as the soup simmers.
• Bring the soup to a gentle simmer and cook uncovered for at least 20 minutes, or up to 40 minutes, until the collards are tender and the broth has thickened slightly.
• Add more chicken broth as needed to reach your preferred consistency.
• Taste and adjust the Cajun seasoning as needed. Serve hot.
@FoodAndRecipesWithCherokee 🦉
INGREDIENTS
• 12 ounces smoked sausage sliced and quartered
• 1 pound ground beef
• 2 tablespoons butter
• ½ white onion diced
• 1 tablespoon minced garlic
• 1-2 teaspoons Cajun seasoning
• 1 can fire-roasted diced tomatoes drained
• 1 can kidney beans drained
• 1 can navy beans drained
• 8-12 cups chicken broth
• 4 cups fresh collard greens sliced
INSTRUCTIONS
• In a large soup pot or Dutch oven over medium heat, cook the smoked sausage and ground beef for about 4 minutes, until the meat begins to brown. Break up the ground beef as it cooks.
• Add the diced onion and sauté for another 4 minutes, stirring occasionally, until it begins to soften.
• Add the minced garlic and Cajun seasoning. Sauté for 1 minute, stirring frequently.
• Stir in the drained fire-roasted tomatoes, kidney beans, and navy beans.
• Pour in 8 cups of chicken broth and add the sliced collard greens. Stir to combine.
• Use the back of a spoon to gently smash a few beans against the side of the pot. This will help thicken the broth as the soup simmers.
• Bring the soup to a gentle simmer and cook uncovered for at least 20 minutes, or up to 40 minutes, until the collards are tender and the broth has thickened slightly.
• Add more chicken broth as needed to reach your preferred consistency.
• Taste and adjust the Cajun seasoning as needed. Serve hot.
@FoodAndRecipesWithCherokee 🦉
👍3
PUMPKIN DINNER ROLLS
INGREDIENTS (2 servings)
3.5 cups flour
2/3 cup pumpkin puree
21/4 tsp instant yeast
3/4 cup warm milk, 3 tbsp sugar
1 egg, 3 tbsp melted butter
1 tsp salt
INSTRUCTIONS
Mix warm milk, yeast, and sugar, let sit 5 minutes until foamy.
Add pumpkin puree, egg, melted butter, flour, and salt, knead into a soft dough, 7-8 minutes.
Cover and let rise 1 hour until doubled, divide into rolls, place in a baking dish, rise 30 more minutes.
Bake at 375F for 18-20 minutes until golden, brush with extra butter.
@FoodAndRecipesWithCherokee 🦉
INGREDIENTS (2 servings)
3.5 cups flour
2/3 cup pumpkin puree
21/4 tsp instant yeast
3/4 cup warm milk, 3 tbsp sugar
1 egg, 3 tbsp melted butter
1 tsp salt
INSTRUCTIONS
Mix warm milk, yeast, and sugar, let sit 5 minutes until foamy.
Add pumpkin puree, egg, melted butter, flour, and salt, knead into a soft dough, 7-8 minutes.
Cover and let rise 1 hour until doubled, divide into rolls, place in a baking dish, rise 30 more minutes.
Bake at 375F for 18-20 minutes until golden, brush with extra butter.
@FoodAndRecipesWithCherokee 🦉
❤5🔥1
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Chocolate Chip Pumpkin Bread
Ingredients
Chocolate Chip Pumpkin Bread
• 1/2 cup (113 g) unsalted butter, +1 tbsp (14 g) for after browning
• 1/4 tsp espresso powder (instant espresso powder works best! you can find here)
• 2/3 cup (133 g) granulated sugar
• 2/3 cup (147 g) dark brown sugar (light brown sugar also works)
• 1/8 tsp orange zest
• 1 cup (240 g) pumpkin puree (not pumpkin pie mix)
• 2 large eggs, room temperature
• 1/4 cup (55 ml) neutral oil (vegetable, extra virgin olive oil, or canola)
• 1/2 cup (120 ml) buttermilk, room temperature
• 1/4 cup (60 g) sour cream, room temperature
• 1 1/2 tsp (6 ml) vanilla extract
• 1 3/4 cups (220 g) all-purpose flour
• 1 tsp (5 g) baking soda
• 1/2 tsp (2 g) baking powder
• 1/2 tsp (3 g) salt
• 1 + 3/4 tsp (3.5) pumpkin pie spice
• 1 tsp (2 g) ground cinnamon (totally optional but I like to add it)
• 3/4 –1 cup chocolate chips (semi-sweet preferably)
Espresso Cream Cheese Frosting
• 5 oz (140 g) cream cheese, softened to room temp
• 4 tbsp (56 g) unsalted butter,softened to room temp
• 1/4 - 1/3 cup (40 -60 g) powdered sugar, to taste preference
• 1/2 tsp (3 g) vanilla bean paste (vanilla extract also works)
• 3/4 tsp (2 g) espresso powder
• 1/2 tbsp (8 mL) milk, your choice ( I use unsweetened coconut coffee creamer, but milk or cream works!)
Instructions:
• Preheat your oven to 325°F (163°C) and grease or line a loaf pan with parchment paper, leaving overhang for easy removal.
• To brown the stick of butter, start by melting it in a saucepan over medium heat (reserve the additional tbsp for after browning). Stir constantly as it foams, then watch for golden brown bits to form at the bottom and a nutty aroma to develop. Remove from heat immediately and pour the butter (and all the brown bits!) into a large heatproof bowl. Add the additional tbsp of butter and espresso powder while the butter is still warm- stir and let it cool completely.
• In a separate medium bowl, using a fork or whisk, mix together the flour, baking powder, baking soda and salt. Mix well and then set to the side.
• Add both sugars, orange zest and neutral oil to the bowl with the cooled brown butter. Using a hand whisk, mix everything together. Then add the pumpkin, cinnamon and pumpkin pie spice. Mix well again. Add the eggs and vanilla. Mix again until everything is combined. Lastly, add the sour cream and mix until everything is homogenous.
• Alternate adding the buttermilk and the flour, salt, baking powder and baking soda mix to the pumpkin mixture, starting and ending with the dry ingredients. Switch to a rubber spatula and gently until everything is almost combined. Then add your chocolate chips. Fold again until everything is combined. Try not to overmix!
• Bake for 62 to 72 minutes. At the 40 minute mark, I like to tent aluminum foil over the loaf and leave it for the remaining bake time (this helps keep the loaf from browning too much) Note: Ovens do vary- so best rule of thumb is when an inserted toothpick comes out mostly clean with a few wet crumbs. If you have a kitchen thermometer, the middle of the loaf should read 195°F (90.6°C). Then let the loaf cool for at least 30 minutes, then remove from the pan and place on a wire rack to cool completely.
• For the espresso frosting, place 1/2 tbsp of milk or cream into a heat proof bowl, warm in the microwave for 10 seconds. Then mix in your espresso powder. Let that cool for 5 minutes.
• Add the cream cheese and butter to a medium bowl. Using a hand mixer, beat on medium speed until the the butter and cream cheese are combined and fluffy. Add powdered sugar, vanilla bean paste and the espresso milk. Beat until everything is fluffy and homogenous.
• Scoop the icing and spread onto the cooled pumpkin loaf. Slice and serve.
@FoodAndRecipesWithCherokee 🦉
Ingredients
Chocolate Chip Pumpkin Bread
• 1/2 cup (113 g) unsalted butter, +1 tbsp (14 g) for after browning
• 1/4 tsp espresso powder (instant espresso powder works best! you can find here)
• 2/3 cup (133 g) granulated sugar
• 2/3 cup (147 g) dark brown sugar (light brown sugar also works)
• 1/8 tsp orange zest
• 1 cup (240 g) pumpkin puree (not pumpkin pie mix)
• 2 large eggs, room temperature
• 1/4 cup (55 ml) neutral oil (vegetable, extra virgin olive oil, or canola)
• 1/2 cup (120 ml) buttermilk, room temperature
• 1/4 cup (60 g) sour cream, room temperature
• 1 1/2 tsp (6 ml) vanilla extract
• 1 3/4 cups (220 g) all-purpose flour
• 1 tsp (5 g) baking soda
• 1/2 tsp (2 g) baking powder
• 1/2 tsp (3 g) salt
• 1 + 3/4 tsp (3.5) pumpkin pie spice
• 1 tsp (2 g) ground cinnamon (totally optional but I like to add it)
• 3/4 –1 cup chocolate chips (semi-sweet preferably)
Espresso Cream Cheese Frosting
• 5 oz (140 g) cream cheese, softened to room temp
• 4 tbsp (56 g) unsalted butter,softened to room temp
• 1/4 - 1/3 cup (40 -60 g) powdered sugar, to taste preference
• 1/2 tsp (3 g) vanilla bean paste (vanilla extract also works)
• 3/4 tsp (2 g) espresso powder
• 1/2 tbsp (8 mL) milk, your choice ( I use unsweetened coconut coffee creamer, but milk or cream works!)
Instructions:
• Preheat your oven to 325°F (163°C) and grease or line a loaf pan with parchment paper, leaving overhang for easy removal.
• To brown the stick of butter, start by melting it in a saucepan over medium heat (reserve the additional tbsp for after browning). Stir constantly as it foams, then watch for golden brown bits to form at the bottom and a nutty aroma to develop. Remove from heat immediately and pour the butter (and all the brown bits!) into a large heatproof bowl. Add the additional tbsp of butter and espresso powder while the butter is still warm- stir and let it cool completely.
• In a separate medium bowl, using a fork or whisk, mix together the flour, baking powder, baking soda and salt. Mix well and then set to the side.
• Add both sugars, orange zest and neutral oil to the bowl with the cooled brown butter. Using a hand whisk, mix everything together. Then add the pumpkin, cinnamon and pumpkin pie spice. Mix well again. Add the eggs and vanilla. Mix again until everything is combined. Lastly, add the sour cream and mix until everything is homogenous.
• Alternate adding the buttermilk and the flour, salt, baking powder and baking soda mix to the pumpkin mixture, starting and ending with the dry ingredients. Switch to a rubber spatula and gently until everything is almost combined. Then add your chocolate chips. Fold again until everything is combined. Try not to overmix!
• Bake for 62 to 72 minutes. At the 40 minute mark, I like to tent aluminum foil over the loaf and leave it for the remaining bake time (this helps keep the loaf from browning too much) Note: Ovens do vary- so best rule of thumb is when an inserted toothpick comes out mostly clean with a few wet crumbs. If you have a kitchen thermometer, the middle of the loaf should read 195°F (90.6°C). Then let the loaf cool for at least 30 minutes, then remove from the pan and place on a wire rack to cool completely.
• For the espresso frosting, place 1/2 tbsp of milk or cream into a heat proof bowl, warm in the microwave for 10 seconds. Then mix in your espresso powder. Let that cool for 5 minutes.
• Add the cream cheese and butter to a medium bowl. Using a hand mixer, beat on medium speed until the the butter and cream cheese are combined and fluffy. Add powdered sugar, vanilla bean paste and the espresso milk. Beat until everything is fluffy and homogenous.
• Scoop the icing and spread onto the cooled pumpkin loaf. Slice and serve.
@FoodAndRecipesWithCherokee 🦉
🥰5❤2
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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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