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ISSN 2333-2166 No. 12

WINTER 2016

Chocolate Banana Puff Pancake Page 7

WINTER

FAVORITES ONE POT MEALS FRESH NOW MEALS

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IN THIS ISSUE BestRecipes Magazine WINTER 2016 BREAKFAST Chocolate and Banana Puff Pancake..................................... 7

FRESH NOW! - CAULIFLOWER.....................31 Roasted Cauliflower with Pine Nuts.................................. 32

Banana Royale Bread Pudding.................................. 9

Cheesy Cauliflower.......................... 33

APPS AND SIDES Butternut Squash Fritters............... 10 Cheese Crackers..............................11 Chicken Beer and Cheese Soup.....................................13 Twice Baked Potatoes..................... 14 Twice Baked Sweet Potatoes......... 15 Sweet Brussels Sprouts.................. 16 Oven Roasted Herb Potatoes..........17 Green Bean Casserole..................... 19 Potato Latkes................................... 20

ENTREES Stroganoff Meatballs....................... 35 Easy Paella....................................... 36 Pork Shoulder Roast....................... 38 Pork and Sweet Potato Soup.......... 40 Pork Ragu......................................... 41 Pulled Pork Sliders.......................... 43 DESSERTS Pecan Pie Bars................................. 45 Ginger Snaps.................................... 46 Chocolate Caramel and Pecan Blondies......................... 47

ENTREES Apple Harvest Pork Chops.............. 21

Coconut Snowballs.......................... 48

One Pot Garlic Chicken................... 22

Peppermint Bark............................. 50

Garlic and Herb Quinoa................... 22 TEX-MEX MEALS Loaded Quesadillas......................... 25 Skirt Steak Tacos............................ 26 Pork Tacos....................................... 27 HERB 101 - ROSEMARY............................ 28 Citrus Balsamic and Rosemary Pork Chops....................................... 29 FRESH NOW! - TANGERINES...................... 30

S'mores Cookies.............................. 49 Hazelnut Brittle................................ 51 Tangerine Bundt Cake .................... 53


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BestRecipes Magazine (ISSN 2333-2166) is distributed by XiR Digital Media, LLC © 2015 XiR Digital Media, LLC (BestRecipes Magazine™). All rights reserved. All projects described in this publication are for private, noncommercial use only. No rights for commercial use or exploitation are given or implied. BestRecipes Magazine™ is a trademark of XiR Digital Media, LLC PRINTED IN THE U.S.A.


WINTER AND IT'S CHILLY WELCOME

Winter is here again and it's a cold one! At least with all the cold weather we have plenty of warm dishes to make your cold days worth it. We've taken advantage of this weather and made some dishes we know you will adore! For those cold winter mornings in, we bring you a CHOCOLATE AND BANANA PUFF PANCAKE the whole family will want all the time. My favorite part of winter cooking is all the sides you can make, so we have for you, homemade easy traditional sides you'll be glad to have forever. Like TWICE BAKED POTATOES and SWEET POTATOES, SWEET BRUSSELS SPROUTS even the kids will enjoy, and GREEN BEAN CASSEROLE so good you'll never want to use canned soups again! Chocolate Caramel and Pecan Blondies Page 47

So curl up by the fire, flip through this issue, and plan your winter meals!

DREW MARESCO Editor in chief

WINTER


BREAKFAST


BREAKFAST

CHOCOLATE AND BANANA PUFF PANCAKE INGREDIENTS:

2 tablespoons butter

3 large eggs

ž cup whole milk

ž cup all-purpose flour

Âź teaspoon salt

½ teaspoon pure vanilla extract

Âź cup sugar

2 bananas, sliced

đ?š˝

cup chocolate hazelnut spread

1 tablespoon milk

Powdered sugar, for garnish DIRECTIONS: 1 Preheat oven to 425 degrees. Place a 9x13-inch baking dish with butter in the oven for 5 minutes or until butter has melted. 2 In a blender, add eggs, milk, flour, salt, vanilla and sugar. Blend for about 1 minute, the mixture will be frothy. Pour the batter into the warmed baking dish and immediately bake until pancake is lightly browned and puffed, about 20 minutes. 3 In a small bowl, combine hazelnut spread and milk; microwave until warmed about 15 seconds. Stir to combine the mixture. When the pancake is done, garnish with sliced bananas, drizzle with chocolate mixture and powdered sugar over the top. Slice and serve immediately.

7


8

CATEGORY

CLASSICS REDEFINED


BREAKFAST OR DESSERT

BANANA ROYALE BREAD PUDDING INGREDIENTS:

¾ cup brown sugar

¾ cup butter

12 slices day-old bread, cubed

4 eggs

2 cups half and half ½ cup sugar 1 teaspoon vanilla

2 bananas DIRECTIONS: 1 In a small saucepan over medium heat, combine butter and brown sugar. Bring mixture to a boil then remove from heat, stir occasionally to keep mixture combined. 2 Preheat oven to 350 degrees. In a 9x13inch baking dish, pour in half of the bread cubes. Dice one banana and distribute over bread cubes, pour ⅓ of praline mixture over bread cubes and cover with remaining bread cubes. 3 In a medium mixing bowl, combine eggs, half and half, sugar, and vanilla. Beat until well incorporated. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the mixture. 4 Bake for 45 minutes, or until the top springs back when lightly tapped. Top with 1 sliced banana and drizzle with the remaining praline topping. Serve.

RECIPE BY DALLYN MARESCO

9


10

APPS AND SIDES

BUTTERNUT SQUASH FRITTERS INGREDIENTS:

2 cups mashed butternut squash

2 eggs

½ cup cottage cheese

¾ cup flour

1 teaspoon baking powder ¼ teaspoon salt 1 teaspoon fresh thyme

3 green onions (light green and white only), chopped 1 tablespoon vegetable oil, plus more if needed DIRECTIONS: In a large bowl, mix squash, eggs, cottage cheese, flour, baking powder, salt, thyme and green onion. In a large nonstick skillet or griddle pan, heat oil, spoon ¼ cup of fritter batter into skillet and cook until golden brown, about 2-3 minutes. Flip fritter and cook until golden on the other side.


APPS AND SIDES

11

CHEESE CRACKERS INGREDIENTS:

8 ounces shredded cheddar cheese 1 teaspoon salt ¼ cup butter, cubed

1 cup flour

2 tablespoons ice cold water

DIRECTIONS: 1 In a mixer, combine cheese, butter, and salt. Add flour and mix until combined. Add water ½ tablespoon at a time mixing until dough forms. Form dough into 2 logs, 1-inch in diameter, and wrap with plastic wrap. Refrigerate 1 hour. 2 Preheat oven to 375 degrees. Slice ⅛ ¼-inch thick coins from the log. Place slices on a baking sheet and bake for 15 minutes.


APPS AND SIDES

13

CHICKEN BEER AND CHEESE SOUP INGREDIENTS:

DIRECTIONS:

4 tablespoons butter

1 carrot, finely chopped

1 In a large pot, melt butter over medium heat. Add carrot, onion, and garlic; saute for 10 minutes or until softened. Stir in flour, stirring frequently, for 3 minutes until the flour turns golden brown.

1 large yellow onion, diced

2 cloves garlic, minced

Âź cup all-purpose flour

1 cup milk

1 cup half-and-half

1 (16 ounces) bottle beer

1 tablespoon Dijon mustard

1 cup of cooked chicken, shredded

12 ounces sharp cheddar, shredded

2 Combine the milk and half-and-half. Slowly pour into flour mixture, whisking constantly until combined. 3 Increase heat to medium-high, add the beer and Dijon mustard. Bring to a boil, whisking frequently until foam subsides. Add chicken and simmer on low heat for 10 minutes until thickened. Remove from heat and whisk in the cheese a handful at a time. Taste and add salt and pepper, if desired.

Salt and pepper

RECIPE BY CATHY ROOKS


14

APPS AND SIDES

TWICE BAKED POTATOES INGREDIENTS:

4 russet potatoes

1 tablespoon olive oil

4 tablespoons butter, melted

2 ounces cream cheese, softened

6 tablespoons shredded cheddar cheese, divided đ?š˝

cup half & half

3 green onions,chopped

4 tablespoons sour cream

1 teaspoon season salt

1 teaspoon black pepper

Chives, chopped for garnish DIRECTIONS: 1 Preheat oven to 400 degrees. Thoroughly wash and dry potato skins; rub with oil. Pierce with a fork and place potatoes on a rimmed baking sheet. Bake potatoes for 1 hour and 10 minutes or until easily pierced with a fork. Allow potatoes to cool before handling. 2 Cut potatoes in half lengthwise, scoop out the flesh into a bowl leaving Âź-inch of flesh in the skins. In the bowl, add butter, cream cheese, 2 tablespoons cheddar cheese, half and half, green onion, sour cream, salt, and pepper; mash to combine. Spoon mixture into potato skins and transfer skins back to the baking sheet. Top with remaining 4 tablespoons of cheddar cheese. 3 Set oven to 350 degrees. Return skins to the oven and bake for 20 minutes. Top with chopped fresh chives, before serving.


APPS AND SIDES

TWICE BAKED SWEET POTATOES INGREDIENTS:

4 large sweet potatoes

1 tablespoon olive oil

đ?š˝

cup brown sugar

Âź cup butter, melted 1 teaspoon cinnamon

Âź teaspoon nutmeg

Âź teaspoon ginger

3 cups mini marshmallows

DIRECTIONS: 1 Preheat oven to 375 degrees. Thoroughly wash and dry sweet potato skins; rub with oil. Pierce with a fork and place potatoes on a rimmed baking sheet. Bake potatoes for 1 hour and 10 minutes or until easily pierced with a fork. Allow potatoes to cool before handling. 2 Cut potatoes in half lengthwise, scoop out the flesh into a bowl leaving Âź-inch of flesh in the skins. In the bowl, add brown sugar, butter, cinnamon, nutmeg, and ginger; stir to combine. Spoon mixture into potato skins and transfer skins back to the baking sheet. 3 Return skins to the oven and bake for 15 minutes. Set oven to broil, top sweet potatoes with marshmallows and broil until puffed and golden brown. RECIPES BY DALLYN MARESCO

15


APPS AND SIDES

16

SWEET BRUSSELS SPROUTS INGREDIENTS:

DIRECTIONS:

In a large skillet, heat ¼-inch of oil over medium-high heat, fry half of the brussels sprouts until browned, about 6 minutes. Add half of the cranberries, pineapple, and brandy and cook 2 more minutes. Remove from pan and move onto paper towels to drain. Add additional oil to the pan if needed to return to ¼-inch. Repeat process with remaining ingredients.

2 pounds Brussels sprouts, halved ½ cup dried cranberries

1 cup pineapple tidbits, drained

2 tablespoons brandy

Salt and pepper Olive oil


APPS AND SIDES

17

OVEN ROASTED HERB POTATOES INGREDIENTS:

DIRECTIONS:

3 pound bag small red skin potatoes, cut in quarters

Boil potatoes until fork tender. Drain and transfer to a rimmed baking sheet. Drizzle olive oil over potatoes, sprinkle oregano, basil, garlic powder, paprika, thyme, salt, and pepper over potatoes evenly; drizzle with melted butter. Stir potatoes to evenly coat. Broil potatoes on high for 40 minutes stirring potatoes every 10 minutes. Serve!

2 tablespoons olive oil 1 tablespoons oregano

½ tablespoon basil

½ tablespoon garlic powder

½ tablespoon paprika

½ tablespoon thyme

Salt and pepper as desired

4 tablespoons butter, melted RECIPE BY DALLYN MARESCO


APPS AND SIDES

GREEN BEAN CASSEROLE

CRISPY ONIONS

INGREDIENTS:

INGREDIENTS:

1 ½ pounds green beans, trimmed

3 tablespoons butter

¼ cup flour

1 small onion, chopped

¼ cup panko breadcrumbs

½ pound mushrooms, chopped

¼ cup flour

19

1 large onion, sliced thin, separated

Season salt and pepper

1 cup chicken stock

DIRECTIONS:

1 cup half and half

Preheat oven to 450 degrees. Place baking tray in oven while it preheats. In a large bowl, combine onion rings with flour, panko, season salt and pepper. Remove tray from oven and add oil. Transfer onion rings to tray and bake 20 minutes, stirring frequently for even cooking. Set onion rings aside.

Salt and pepper Crispy onions (recipe below) DIRECTIONS: 1 In a large pot of boiling water, cook green beans for 7 minutes. Immediately, transfer green beans to a bowl of ice cold water. Remove beans and set aside. 2 In a large pot, saute onions until softened and browned, add mushrooms and cook 5 more minutes. Add flour and stir. Gradually stir in chicken stock and half and half. Season to taste. 3 Preheat oven to 375 degrees. Add green beans to mushroom mixture and stir to combine. Pour into a 9x13-inch baking dish and top with crispy onions. Bake for 30 minutes and serve!


20

APPS AND SIDES

POTATO LATKES INGREDIENTS:

DIRECTIONS:

2 ½ pounds Idaho potatoes

1 Using a food processor, shred potatoes and onion. In a large bowl, combine onion and potatoes. Transfer mixture to a cheesecloth and squeeze out all the liquid. Transfer back to the large bowl, and stir in eggs, flour, salt, and pepper.

1 large onion, quartered

2 eggs, beaten

¾ cup flour

1 ½ teaspoons salt

1 teaspoon pepper

2 In a large skillet over medium heat, add ⅛-inch of oil to skillet and heat to about 350 degrees. Scoop out spoonfuls of potato mixture, carefully add to skillet and press into discs with the back of a spoon. Cook about 2-3 minutes on each side. Serve with sour cream and chives.


ENTREES

21

APPLE HARVEST PORK CHOPS INGREDIENTS:

DIRECTIONS:

1 In a large skillet, heat 2 tablespoons of oil over high. Season pork with salt and pepper and place pork in skillet, sear until just browned on both sides, about 2 minutes per side. Remove from pan and set aside.

2 pounds pork medallions

Salt and pepper

1 medium onion, sliced thin

4 tablespoons oil

1 apple, diced

½ cup chopped bacon (or packaged real bacon bits)

½ orange bell pepper

1½ teaspoons thyme leaves

2 tablespoons flour ½ cup apple butter 1 (12-ounce) can beer

2 In the same skillet over medium-high heat, loosen bits from bottom. Add 2 tablespoons oil to the pan, sauté garlic and onions until softened, about 5 minutes. Add diced apples, bacon bits, bell pepper, and thyme, cooking for 5 minutes. Sprinkle flour evenly over mixture and stir. 3 Add apple butter and beer. Stir just until combined, layer pork medallions back on top. Reduce heat to low and cover, cooking for 30 minutes or until pork is cooked all the way through.


STOCK POT MEAL

22

ONE POT GARLIC CHICKEN INGREDIENTS:

GARLIC AND HERB QUINOA

INGREDIENTS:

1 tablespoon olive oil 10 chicken thighs boneless skinless

1 cup quinoa, rinsed

1 medium onion, diced

2 cups chicken stock

8 cloves garlic

2 cloves minced garlic

2 tablespoons chopped

đ?š˝

cup flour

1 cup chicken broth

½ cup half & half

Âź cup vermouth

Salt and pepper Fresh parsley DIRECTION: 1 Preheat oven to 350 degrees. 2 Season chicken with salt and pepper. In a large dutch oven, heat oil over mediumhigh. Cook chicken, skin side down, until golden, about 5 minutes. Remove chicken and set aside. 3 In the same dutch oven, sautĂŠ onion until browned, about 10 minutes. Add garlic and stir until fragrant, about 1 minute. Stir in flour, gradually pour in the chicken broth, half & half, and vermouth, stir to combine. Return chicken things and partially cover. Transfer to the oven, cook for 40 minutes or until chicken has cooked through.

fresh parsley DIRECTIONS: In a medium saucepan, combine quinoa, chicken stock, garlic, and parsley. Bring mixture to a boil, cover, reduce heat and cook for 15 minutes or until all stock is absorbed.


STOCK POT MEAL


24

CATEGORY

TEX-MEX MEALS


TEX-MEX MEALS

25

LOADED QUESADILLAS INGREDIENTS: 16 ounces cooked chicken, shredded or cubed

1 tablespoon olive oil

½ medium onion, diced

1 red pepper, diced 6 (6-inch) flour tortillas ¼ cup bacon bits

2 cups shredded Colby-jack cheese

1 cup corn

1 cup black beans

DIRECTIONS: 1 In a saute pan, heat oil over mediumhigh heat. Sauté onion and red pepper until browned, about 10 minutes. Transfer sauteed onion and pepper to a bowl; set aside. Wipe pan with paper towel. 2 In same saute pan on medium-low heat, lay 1 tortilla in the pan, layer ⅓ cup cheese, 3 ounces chicken, 1 teaspoon bacon, ⅓ cup corn, ⅓ cup beans, ⅓ sauteed onion and pepper, and finish with a ⅓ cup more cheese and top with another tortilla. Heat about 3-4 minutes until cheese has melted, carefully flip, cook another 3-4 minutes. 3 Repeat 2 more times and cut each quesadilla into 8 pieces. Serve with guacamole, salsa, or sour cream.

RECIPE BY DALLYN MARESCO


26

TEX-MEX MEALS

SKIRT STEAK TACOS INGREDIENTS:

1 pound skirt steak, cut into 4

1 bundle green onion, cut into 2-inch pieces

2 tablespoon olive oil

½ small jicama, peeled and diced

Season salt

Pepper

½ teaspoon salt

1 ½ cups corn

¼ teaspoon sugar

8 ounces grape tomatoes

1 small lime, juiced

8 (6-inch) tortillas, warmed

DIRECTIONS: 1 Season steaks with season salt and pepper. In a large skillet over medium-high heat, add 1 tablespoon oil and cook steaks to desired doneness, about 3 minutes per side for medium-well. Transfer steaks to a plate and let rest for 5 minutes. 2 Preheat broiler. In a rimmed baking pan, add corn, tomatoes, and green onion. Toss with 1 tablespoon oil and place in broiler. Broil, stirring occasionally, until vegetables have a little char and tomatoes have burst. Transfer to a bowl, stir in jicama, lime juice, salt, and sugar. 3 Slice skirt steak across the grain in bite size strips. Layer a few strips on a warmed tortilla and serve with corn salsa on top.


TEX-MEX MEALS

PORK TACOS INGREDIENTS: 2 pounds pork shoulder, cut into 1-inch cubes Salt and pepper

1 avocado, sliced

1 cup shredded jack cheese

8 (6-inch) tortillas, warmed

DIRECTIONS: In a skillet, place cubed pork shoulder and fill with water until just covered. Bring to a boil then reduce to a simmer, stirring occasionally. After about 40 minutes the water will have evaporated; increase heat to medium-high, season with salt and pepper, and continue cooking about 10 more minutes. Remove meat and tear the pieces with 2 forks. Serve in tortillas with toppings.

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28

HERB 101

Rosemary Rosemary is a part of the mint family; hold the surprise because, along with rosemary, oregano, basil, lavender, and thyme, are apart of the same family. However, rosemary has more of warm, bitter flavor compared to mint being cooler. Often used in Italian dishes, rosemary adds a nice touch to sauces, soups and stews, and makes roasts to die for. Rosemary is said to have a variety of medicinal purposes. While containing calcium, iron, vitamin B6, and antioxidants, it has been used for relieving muscle pain, boosting immune systems, improving memory, and treating ingestion. It’s also quoted as being beneficial for its anti-aging properties. Rosemary in small amounts, may not have much of a potency. However, if you decide to use it in larger amounts or to use for medicinal purposes, drug interactions with blood thinners, diuretics, lithium, and ace inhibitors are possible. WRITTEN BY ASHLEY HORST

HERB 101


1

29

CITRUS BALSAMIC AND ROSEMARY PORK CHOPS INGREDIENTS:

4 1-inch thick pork chops

2 large tangerines, juiced (about ¾ cup)

¼ cup oil

¼ cup Balsamic vinegar

¼ cup molasses

Salt and pepper 2 tablespoons chopped fresh rosemary DIRECTIONS: 1 In a large resealable bag, combine tangerine juice, oil, balsamic vinegar, molasses, salt, pepper, and rosemary. Add pork chops and seal. Shake the bag ensuring the marinade has contact with pork chops. Marinate 1 hour. 2 Remove pork and set in a roasting pan with drip tray. Transfer marinade to saucepan. Simmer marinade over medium heat until reduced by half. 3 Preheat broiler, with the rack in upper third of oven. Broil pork 3 minutes, flip, brushing with reduced marinade.


30

FRESH

FRESH NOW!

Tangerines Tangerines house a world of health benefits. These small, red-orange citrus fruits help to fight against obesity and assist in preventive measures against developing type 2 diabetes. With a good assortment of nutrients, tangerines have vitamin C, vitamin A, and fiber. The vitamin C helps to promote a healthy immune system, is attributed to the assistance with the production of collagen, and is beneficial in keeping teeth healthy. Having a good source of vitamin A can help promote healthier skin and improve vision. Fiber, which is unable to be digested properly by the human body, is a good assist for the digestive tract. Tangerines can be used in salads, sauces and glazes, and in baked goods and desserts. No matter how you eat them, they're delicious!

WRITTEN BY ASHLEY HORST


NOW

FRESH NOW!

31

Cauliflower Cauliflower looks like a white broccoli, but don't let it confuse you, it's lack of color doesn't take away from its health value at all! Although it’s often said that a plate loaded with color is a healthful dish, cauliflower shouldn’t be discounted. This white vegetable is actually extremely nutritious as it has vitamin K, vitamin C, B vitamins, and is high in fiber. Cauliflower also contains choline which helps with memory, sleep, and assists in better focus for learning. Antioxidants and phytonutrients are also found, which if you don't know, help work in the prevention against cancer.

Are you ready to add more cauliflower to your dinner? Well, you’re in luck, because it’s the easiest things to do! You can simply eat it raw, add it to soup, or use it as a substitution for a variety of things such as mashed potatoes, pizza crust, or noodles. It makes an excellent replacement for starches and carbohydrates.

WRITTEN BY ASHLEY HORST


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FRESH NOW!

ROASTED CAULIFLOWER WITH PINE NUTS INGREDIENTS:

1 tablespoon olive oil

1 head cauliflower, cut into florets

Season salt

3 tablespoons butter

đ?š˝

cup pine nuts

2 cloves garlic, minced

Dried apricots, chopped (substitute with dates or raisins) DIRECTIONS: 1 Preheat oven to 425 degrees. Toss cauliflower on a rimmed baking sheet with olive oil, season with salt and roast for 20 minutes. Transfer to a bowl. 2 In a small pan, melt butter over medium heat. Add pine nuts and saute 5 minutes or until golden brown. Add garlic and chopped apricots, cook for 2 minutes. Pour mixture over cauliflower, toss, and serve.

RECIPE BY CAROL SCHWEIGER


FRESH NOW!

33

CHEESY CAULIFLOWER INGREDIENTS:

DIRECTIONS:

1 large head of cauliflower, cut into medium size pieces

1 Preheat oven to 350 degrees. In a large pot of boiling salted water, boil cauliflower for 10 minutes.

½ cup butter, divided

½ cup flour

2 cups milk, warm 2 cloves garlic, minced ¼ cup parmesan 2 cups mild cheddar

1 ½ cups Italian breadcrumbs

2 In a small saucepan, melt half of the butter over medium heat. Whisk in flour and cook until it turns into the color of peanut butter, gradually whisk in milk to avoid clumps; once milk is added, stir in garlic. Cook until thickened, about 3-5 minutes. Remove from heat and stir in cheddar cheese, ½ cup at a time until fully incorporated. 3 In a large pot, pour cheese sauce over cauliflower and stir to coat. Pour mixture into a greased 9x13-inch baking dish. Mix remaining butter and Italian breadcrumbs; sprinkle over cauliflower mixture. Bake for 10 minutes or until breadcrumbs have browned.


ENTREES

35

STROGANOFF MEATBALLS INGREDIENTS:

DIRECTIONS:

½ cup plain dried breadcrumbs

½ cup whole milk

1 Preheat oven to high broil. In a large bowl, combine breadcrumbs, milk, salt, and pepper.

Salt and pepper

1 tablespoons oil

1 medium onion, diced

1 pound ground beef

1 pound button mushrooms, halved

3 cups low-sodium beef broth

2 tablespoons Worcestershire sauce

1 tablespoon dijon mustard

8 ounces egg noodles (5 cups)

đ?š˝

cup chopped fresh dill, divided

đ?š˝

cup sour cream

2 In a large stockpot, heat 1 tablespoon oil over medium-high heat; add onions and saute until softened and slightly browned, about 10 minutes. Remove onions from heat and add Âź cup of sauteed onion to breadcrumb mixture. Add ground beef to crumbs and mix until just combined without over mixing. Form into 1 inch balls and place on a rimmed baking sheet. Broil about 7 minutes, turning halfway through. 3 Return onions to the stockpot, add mushrooms and cook over medium heat until mushrooms have softened, about 10 minutes. Add beef broth, dijon mustard, and Worcestershire sauce; bring to a boil. Stir in noodles and add meatballs, reduce heat and simmer, stirring occasionally, until noodles are fully cooked, about 12 minutes. Stir in dill and sour cream. Serve with additional dill on top.


36

m

ENTREES

EASY PAELLA INGREDIENTS:

12 ounces chorizo

1

1 medium onion, diced

tablespoon olive oil

1 red pepper, diced

2 cloves garlic, minced

1 (14.5 ounces) can diced tomatoes

3 cups low-sodium chicken stock

2 cups shredded rotisserie chicken

1 cup frozen peas, thawed

DIRECTIONS: 1 In a large skillet oven medium-high heat, sautĂŠ chorizo until browned, about 7 minutes. Remove chorizo and set aside. 2 In the same skillet, heat 1 tablespoon oil, add onion and saute until lightly browned, about 5-7 minutes. Reduce heat to medium, add red pepper and garlic, cook until pepper is softened. Add tomatoes and reduce liquid by half; stir in rice, pour in broth, and bring to a simmer, cover and reduce heat to low, keeping a simmer. 3 Stir occasionally until rice has cooked thoroughly, about 15 minutes. Approximately 3 minutes before the rice is completely cooked through, stir in shredded chicken, peas, chorizo. Serve!


molasses 37

Molasses Molasses is often made by boiling down sugar cane or sugar beets. After the crystals are removed, there is a dark syrup left behind, this is the molasses. When syrup is removed after the first boil it results in a light molasses, which is sweeter in flavor and great for marinades, sauces, and baking. If the syrup is removed after the second boil it is a dark molasses, this has a stronger, less sweet flavor, with a thicker texture. Dark molasses can often be used as a substitute for light molasses and is especially good in gingerbread cookies. If the syrup is removed after the third boil, it is referred to as Blackstrap Molasses, the thickest, darkest, and strongest one, barely any sweetness to it, even a bitterness that may take you by surprise; it is best only used in recipes that call for it specifically. It also comes in unsulphured or sulphured. If the molasses is labeled as ‘sulphured’, it means sulphur dioxide (a preservative) is added to the molasses, which can cause it to be less sweet and even have a chemical taste to it. Molasses has a healthy element to it as well as being good for sweets. Vitamins and minerals can be left behind in the syrup, including magnesium, potassium, and antioxidants. Blackstrap Molasses is said to be the healthiest option. However, keep in mind, it is sugar and has no protein or fiber and the calorie count is high.

WRITTEN BY ASHLEY HORST


RR O A ST

38

Pork

4

OU DE

KS R O P

H

PO TAT O SOUP

ET

WE S &

PORK

KR POR

Ways

AG U

RK SLIDERS ED PO L L PU


Pork Should er

39

Roast

PORK SHOULDER ROAST INGREDIENTS:

3 tablespoons olive oil

3 tablespoons chopped garlic

Salt and black pepper

5 pounds pork shoulder

DIRECTIONS: Preheat the oven to 425 degrees. In a small bowl, mix together the olive oil, garlic, salt, and pepper. Spread the garlic mixture over the pork shoulder. Place meat onto a roasting pan and cook for 20 minutes. Reduce heat to 325 degrees and continue to cook for 4 hours. Remove the pork from the oven and let stand about 30 minutes before serving.


40

T E E W S PORK & OUP S O T A T O P

PORK & SWEET POTATO SOUP INGREDIENTS:

1 tablespoon olive oil

1 medium onion, diced

3 clove garlic, smashed

2 tablespoons tomato paste

4 cups low-sodium chicken stock

2 cups water

1 (14.5-ounce) can diced tomatoes

2 medium sweet potatoes, 1-inch dice

1 teaspoon salt ½ teaspoon black pepper 2 pounds cooked pork, cubed

DIRECTIONS: In a large stockpot, sautĂŠ onion in 1 tablespoon of oil over medium-high heat. Continue sauteing until golden brown, stir in garlic and tomato paste. Pour in stock, water and tomatoes. Add diced sweet potatoes and cubed pork. Bring to a boil and reduce to a simmer. Cook until sweet potatoes are tender about 10-12 minutes. Season with salt and pepper.


PORK - 4 WAYS

41

U G A R K R O P ASTA OVER P

PORK RAGU INGREDIENTS:

2 pounds roasted pork

1 tablespoon fresh rosemary, chopped

1 medium onion

1 tablespoon dried oregano

½ cup celery

1 bay leaf

½ cup carrot

1 (14-ounces) can crushed tomatoes

2-3 garlic cloves, diced

½ cup red wine

DIRECTIONS: In a large pan over medium heat, sauté onion, celery, carrot and garlic together until onions are translucent, about 5-7 minutes. Add in rosemary, oregano, bay leaf, crushed tomatoes, and wine. Stir together, cover and let simmer 10 minutes. Using leftover pork, shred it and add into simmering liquid, stir to combine and let cook another 10 minutes. Serve over prepared noodles.


WI P CH OR ES K

PU SA LLE ND D


PORK - 4 WAYS

PULLED PORK SLIDERS INGREDIENTS:

2 pounds roasted pork

đ?š˝ cup BBQ sauce, plus more for serving

8 slider buns

DIRECTIONS: In a pot or dutch oven over medium heat, add roasted pork and 3 tablespoons of water; cover until meat is heated through. Transfer pork to a large bowl and shred with forks. Stir BBQ sauce into the shredded pork.

RED CABBAGE SLAW INGREDIENTS: đ?š˝

cup mayonnaise

1 tablespoon rice vinegar

1 tablespoon sugar

Salt and pepper

½ head red cabbage, shredded

DIRECTIONS: In a small bowl, combine mayonnaise, vinegar, sugar, salt, and pepper. In a large bowl, pour dressing over shredded cabbage and stir to combine. Let rest about 10 minutes, stir again and serve on BBQ pork.

43


DID YOU KNOW? - PECANS

Pecans Pecans are a tree-nut with a solid external shell. They are extremely high in vitamins and minerals, more than 19 if your counting! These little nuts contain vitamins A, B, and E, as well as folic acid, fiber, manganese, potassium, iron, calcium, magnesium, selenium, and zinc; they even have beta carotene, lutein, and zeaxanthin. Loaded with good-for-you nutrients that provide you with energy, lower bad cholesterol, all while increasing good cholesterol. If you’re ready to add these rich nuts to your plate, have a go! Delicious both raw as well as roasted and salted. Use them as a topping on ice cream or yogurt for a boost to your dessert or you can add them in a protein filled smoothie or salad. If buying them raw, you can roast them yourself, creating your own great flavors, like cinnamon vanilla, brown sugar, or anything that sounds tasty. Don't forget the classic must-have with a decadent pecan pie.

WRITTEN BY ASHLEY HORST

DID YOU KNOW

44


DID YOU KNOW? - PECANS

45

PECAN PIE BARS INGREDIENTS:

½ cup butter, melted and cooled

2 cups flour

½ cup sugar

2 sticks butter, softened

½ cup pecans, chopped

½ cup powdered sugar 4 large eggs

1 ½ cup light brown sugar, firmly packed

2 tablespoons all-purpose flour

2 tablespoons milk

1 teaspoon vanilla extract

2 cups pecan halves

DIRECTIONS: 1 Preheat oven to 350 degrees. In a medium bowl, combine flour, butter, and powdered sugar. Pour and flatten into a 9x13-inch baking pan. Bake 15 minutes or until lightly browned. Cool completely. 2 In a large bowl, combine eggs, brown sugar, butter, sugar, pecans, flour, milk, and vanilla extract. Pour mixture into cooled crust and top with pecan halves. 3 Bake 30 minutes until browned and set in the center.


46

DESSERTS

GINGER SNAPS INGREDIENTS:

½ cup packed brown sugar

½ cup white sugar

¾ cup vegetable oil

¼ cup molasses

1 egg

2 cups all-purpose flour 2 teaspoons baking soda

½ teaspoon salt

½ teaspoon ground cloves

2 teaspoon ground cinnamon

2 teaspoon ground ginger

DIRECTIONS: Preheat oven to 375 degrees. In a medium bowl, stir together brown sugar, white sugar, oil, molasses and egg. In another medium bowl, stir flour, ginger, baking soda, cinnamon, clove and salt together. Pour flour mixture into the wet mixture and stir to combine. Shape 1 ¼ inch balls and place on an ungreased baking sheet. Bake 8-10 minutes.


DESSERTS

47

CHOCOLATE CARAMEL AND PECAN BLONDIES INGREDIENTS:

DIRECTIONS:

1 Preheat oven to 350 degrees.

1 stick butter, melted

½ cup brown sugar

½ cup sugar

1 egg

1 teaspoon vanilla

1 cup flour

1 teaspoon salt

½ teaspoon baking powder

½ cup caramel chips

½ cup chocolate chips

½ cup chopped pecans

2 In a large bowl, stir melted butter, brown sugar, and white sugar together; add egg and vanilla extract. Add flour, salt, and baking powder to liquid ingredients, stirring until just combined. Fold in caramel chips, chocolate chips, and chopped pecans. 3 Pour mixture into a greased 8x8-inch baking dish. Bake 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely before cutting and serving. Cut into 16 squares and serve.


48

DESSERTS

COCONUT SNOWBALLS INGREDIENTS: 7 ounces sweetened condensed milk

1 teaspoon vanilla extract Âź teaspoon salt 1 cup powdered sugar 10 ounces sweetened coconut

4 ounces semi sweet chocolate, melted DIRECTIONS: In a medium bowl, combine milk, vanilla, and salt, stir until fully combined. Stir in powdered sugar, ½ cup at a time, until fully incorporated. Stir in coconut. Using a cookie scoop, scoop out 1-inch balls and place on a parchment-lined baking sheet. Refrigerate 10 minutes to harden. Drizzle melted chocolate over coconut balls and return to refrigerator for 15 minutes to an hour. Serve at chilled or at room temperature.


DESSERTS

S'MORES COOKIES INGREDIENTS:

DIRECTIONS:

1 Preheat oven to 350 degrees. In a medium bowl, combine flours, baking soda, and salt. In a large bowl, beat butter and brown sugar until fluffy; beat in egg and honey. Once combined, mix in flour mixture.

1 cup all-purpose flour

1 ½ cups whole wheat flour

½ teaspoon baking soda

½ teaspoon salt

2 sticks butter, softened ž cup light brown sugar

đ?š˝

cup honey

1 egg

1 cup chocolate chips, melted

15 large marshmallows, halved horizontally

2 Place dough balls on a baking sheet 1-inch apart. Bake until golden, about 12 minutes rotating halfway through. Dip halved marshmallows in melted chocolate and then place on each cookie. Set oven to broil and place sheet in oven until marshmallows are lightly browned, about 1-1 ½ minutes.

49


50

DESSERTS

PEPPERMINT BARK INGREDIENTS:

8 ounces semi-sweet

24 ounces white 1 ½ tablespoons peppermint extract

12 candy canes, crushed

DIRECTIONS: In a small bowl, melt semi-sweet chocolate in the microwave and thinly spread over a parchment-lined baking sheet. Place in freezer for 5 minutes, while in freezer melt white chocolate. Stir in peppermint extract and Âź cup crushed candy canes. Remove chocolate from freezer and pour white chocolate mixture on top and spread evenly, top with remaining crushed canes and chill for 30 minutes to an hour. Break apart and serve!


DESSERTS

51

HAZELNUT BRITTLE INGREDIENTS:

DIRECTIONS:

1 ½ cups sugar

1 Spray a parchment-lined baking sheet with non-stick spray

½ cup corn syrup

½ teaspoon baking soda

¾ cup raw hazelnuts

Salt, to taste

2 In a small saucepan over medium, stir sugar, and corn syrup. Continue stirring until sugar dissolves. Fit saucepan with a candy thermometer. Bring sugar mixture to a boil and cook until thermometer registers 290 degrees, about 3-4 minutes. 3 Using a heatproof spatula, stir in hazelnuts. Continue cooking, stirring often, until thermometer registers 300 degrees and hazelnuts are lightly brown, about 3-4 minutes. Sprinkle baking soda and stir quickly to blend. Immediately pour caramel onto the baking sheet, ensuring hazelnuts are evenly dispersed in caramel. Sprinkle with salt and cool completely. Once cool, break into pieces.


DESSERTS

53

TANGERINE BUNDT CAKE INGREDIENTS: 2 ½ cups flour

1 teaspoon baking soda

1 ½ cups sugar

1 tablespoon tangerine zest

Juice of 1 large tangerine, half and half, enough to equal 1 ½ cups of liquid when added to tangerine juice

¾ cups butter, softened 3 eggs room temperature 1 teaspoon vanilla ½ cup chopped pecans or walnuts

TANGERINE GLAZE:

2 cups powdered sugar

DIRECTIONS:

1 Preheat oven to 350 degrees. Grease and flour bundt pan.

½ teaspoon vanilla

¼ cup tangerine juice

2 In a large bowl, stir flour and baking soda. Add remaining ingredients, mix on low, just to combine. Scrape down sides of bowl and mix for 3 minutes or until ingredients are fully incorporated.

Water, if needed

3 Pour batter into bundt pan, bake approximately 45 minutes or until a toothpick inserted into the center comes out clean.

1 tablespoon grated tangerine zest

DIRECTIONS: Mix all ingredients. Drizzle over cake.


RECIPE INDEX APPS AND SIDES

BREAKFAST

Chocolate and Banana Puff Pancake Page 7

Banana Royale Bread Pudding Page 9

Butternut Squash Fritters Page 10

Cheese Crackers Page 11

Chicken Beer and Cheese Soup Page 13

Twice Baked Potatoes Page 14

Twice Baked Sweet Potatoes Page 15

Sweet Brussels Sprouts Page 16

Oven Roasted Herb Potatoes Page 17

Green Bean Casserole Page 19

Potato Latkes Page 20

Roasted Cauliflower with Pine Nuts Page 32

ENTREES

Cheesy Cauliflower Page 33

Apple Harvest Pork Chops Page 21


RECIPE INDEX

55

One Pot Garlic Chicken Page 22

Loaded Quesadillas Page 25

Skirt Steak Tacos Page 26

Pork Tacos Page 27

Citrus Balsamic and Rosemary Pork Chops Page 21

Stroganoff Meatballs Page 35

Easy Paella Page 36

Pork Shoulder Roast Page 38

Pork and Sweet Potato Soup Page 40

Pork Ragu Page 41

Pulled Pork Sliders Page 43

Ginger Snaps Page 46

Chocolate Caramel and Pecan Blondies Page 47

DESSERTS

Pecan Pie Bars Page 45

Coconut Snowballs Page 48

Continued on Following Page


S'mores Cookies Page 49

Peppermint Bark Page 50

Hazelnut Brittle Page 51

Tangerine Bundt Cake Page 53

RESOURCES FRESH NOW! - ROSEMARY PAGE 28

FRESH NOW! - MOLASSES PAGE 37

Health Benefits of Rosemary. (2016). Retrieved December 07, 2016, from https://www. organicfacts.net/health-benefits/herbs-andspices/rosemary.html

Gallary, C. (2014). Everything You Need to Know About Molasses - Ingredient Intelligence. Retrieved December 07, 2016, from http:// www.thekitchn.com/a-guide-to-molassesingredient-intelligence-210864

Nutrition / Diet Complementary Medicine / Alternative Medicine Rosemary: Health Benefits, Precautions, Drug Interactions. (n.d.). Retrieved December 07, 2016, from http://www. medicalnewstoday.com/articles/266370.php

The Health Benefits of Molasses. (2014). Retrieved December 07, 2016, from http:// www.livestrong.com/article/506766-thehealthy-benefits-of-molasses/

FRESH NOW! - TANGERINES PAGE 30

FRESH NOW! - PECANS PAGE 44

Health Benefits of Tangerines. (2015). Retrieved December 06, 2016, from http://www. livestrong.com/article/347953-health-benefitsof-tangerines/

Borsari, K. (2012). Celebrate National Pecan Month. Retrieved December 05, 2016, from http://www.shape.com/blogs/fit-foodies/poppecan-not-pill

Landau, I. (2015). Can Tangerines Keep You Healthy and Slim? | Reader's Digest. Retrieved December 07, 2016, from http://www.rd.com/ health/healthy-eating/can-tangerines-keepyou-healthy-and-slim/

Pecans nutrition facts and health benefits. (n.d.). Retrieved December 05, 2016, from http://www.nutrition-and-you.com/pecans. html

FRESH NOW! - CAULIFLOWER PAGE 31 (n.d.). Retrieved December 7, 2016, from http://www.medicalnewstoday.com/ articles/282844


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BestRecipes Winter 2016