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< Back Herb Butter with Rosemary Prep Time: 5 minutes Cook Time: Serves: Multiple Level: Beginner About the Recipe Ingredients ¼ cup butter, softened ½ teaspoon dried rosemary, crumbled ¼ teaspoon dried marjoram, crumbled Preparation Cream butter until light and fluffy. Stir in rosemary and marjoram. Makes ¼ cup. Serve with hot corn on the cob, or a slice of toasted French bread. Let your imagination be your guide. Previous Next

< Back Spiced Baked Chicken and Potatoes Prep Time: 30 Minutes Cook Time: 40 Minutes Serves: 4-5 Level: Beginner About the Recipe The ultimate one-pan dinner, this Persian-Spiced Chicken and Potatoes recipe features flavorful, juicy chicken and tender, roasted vegetables for a nourishing meal that’s ready in minutes. Serve it on its own or with your favorite sides for an easy gluten free dinner no one can resist! Air Fryer Option. Ingredients 4 to 5 chicken thighs (~1.5 pounds), skinless and boneless 3 Tablespoons light olive or refined avocado oil 1 Tablespoon lemon juice 1 teaspoon minced garlic or 1 teaspoon garlic powder 1 teaspoon ground turmeric ½ teaspoon kosher salt ½ teaspoon allspice (see notes for substitute) ¼ to ½ teaspoon cayenne ¼ teaspoon smoked paprika pinch black pepper 1 pound small purple/gold new potatoes, quartered 1 cup sliced carrots (see notes for substitutes) fresh lemon slices, optional Optional Toppings- chopped parsley, pomegranate seeds Preparation Say Goodbye to Boring Chicken! Do you struggle with baking chicken that isn’t dry or bland? Well, not anymore! We’ll teach you how to make mouthwateringly juicy, unbelievably flavorful poultry every time with this Persian-spiced baked chicken and potatoes recipe! Made with simple ingredients, it bakes on a single dish in a matter of minutes. As a result, it’s quick to prepare and even faster to clean up. Plus, it’s so tasty even the pickiest of eaters won’t mind that you snuck in a few veggies. Winner, winner chicken dinner! Key Ingredients You’ll Need The secret to creating delicious chicken and potatoes is to use plenty of seasonings, and we’ve got no shortage here! Here’s everything you’ll need: Spices – A combination of anti-inflammatory spices helps season the chicken while contributing to its health benefits. For a warm, Persian-inspired flavor we included salt, turmeric, allspice, cayenne, paprika, and black pepper. Swap: If you don’t have allspice on hand, you can easily replace it with a combination of cinnamon, cardamom or clove, and cumin. See the recipe card below for specific measurements. Chicken – We use skinless, boneless chicken thighs as the dark meat retains moisture and juices more easily, preventing it from drying out as it bakes. Garlic – Minced garlic is included in the marinade for an extra bold, savory taste. Oil – Olive oil or avocado oil is used to coat the chicken, locking in moisture and helping the seasonings stick. Lemon – Lemon juice and lemon slices are included to help cut through some of the heaviness of the fat, creating a well-rounded and refreshing flavor. Potatoes – We recommend using small purple or gold potatoes for their tender texture and buttery taste. Vegetables – We use carrots, but any root vegetable like beets, turnips, or parsnips can be used. We also love to add extra cherry tomatoes for broiling! How to Make the Best Spiced Chicken and Potatoes Recipe One bite of this baked chicken and potatoes and it’s guaranteed to become a new weeknight favorite! Marinade the Chicken. Whisk the spices and seasonings in a large bowl. Then, add the olive oil and lemon juice, and whisk again. Pat the chicken dry with a paper towel, and transfer it to the bowl. Make sure it is completely coated in the marinade, and place it in the fridge to marinate. Bake. Place the chicken in a large oven-safe skillet or a large rimmed sheet pan. Add the potatoes and vegetables to the bowl of leftover marinade, and toss to coat them. Gently arrange the ingredients around the chicken. Bake until the chicken is fully cooked, broiling for the last 2 minutes, if desired. Pro-Tip: Depending on the type of potato used and how small they are diced, they may take shorter or longer to cook. So, be sure to keep an eye on your oven, and adjust the baking time as needed! Rest the Chicken. Remove the chicken, and set it aside to rest. Then, increase the oven’s temperature, and continue to bake the potatoes and vegetables until they are fork-tender. Serve. Garnish with pomegranate arils and parsley before serving, and enjoy! Bonus! Air Fryer Option If you prefer to make this chicken and potatoes recipe in the air fryer, follow the marinating instructions as listed. Then, preheat the air fryer to 400° Fahrenheit. Air fry the chicken for 13-15 minutes, flipping it over halfway through. Then, set them aside to rest, and air fry the vegetables in a separate batch. Note: Both cooking methods are great. However, if you prefer an extra crispy texture, air frying is the way to go! Tips and Tricks This baked chicken and potatoes recipe is pretty much foolproof, especially when you follow our tips below! Marinate. Make sure to let your chicken soak in the refrigerator for at least 30 minutes but no longer than 24 hours. This allows it to soak up the flavor of the marinade without breaking down and disintegrating. Arrange In An Even Layer. Place the chicken and vegetables in your skillet in an even layer to ensure they cook evenly. Adjust the Cooking Time. Depending on the size and thickness of your chicken, it may take shorter or longer to bake. So, be sure to keep a close eye on them in the oven. Adjust the cooking time as needed, ensuring they do not burn. Add a Dipping Sauce! To make this baked chicken and potatoes Instructions 1. In a large bowl, whisk together oil, lemon juice, garlic, turmeric, salt, allspice, cayenne, paprika and black pepper. 2. Pat the chicken dry with a paper towel then place chicken thighs in the bowl of marinade and coat well. Place the bowl in the fridge for 30 minutes or up to 24 hours. 3. Preheat the oven to 375°F. 4. Remove chicken from the marinade and transfer to a large oven safe skillet or large rimmed sheet pan. Place potatoes and vegetables in the bowl with the remaining marinade, gently toss, then arrange around the chicken. 5. If desired, place 4 lemon slices on top of chicken and vegetables. 6. Transfer skillet/pan to the center rack of the oven and bake for 25-30 minutes or until the chicken reaches an internal temperature of 165F. Broil the last 2 minutes of baking for crispier texture. Note- Smaller chicken thighs will cook faster. Adjust times as needed. 7. Remove chicken from the oven and place on a serving plate to rest for 5 minutes. Turn the oven to 400 F and continue to bake potatoes and vegetables for an additional 5-10 minutes (or until tender) while chicken rests. 8. Garnish with pomegranate arils and parsley before serving. 9. Store in the fridge in an airtight container for up to 3 days. Previous Next

< Back Oyster Sauce Poke' Prep Time: 15 minutes Cook Time: 0 minutes Serves: 4 Level: Beginner About the Recipe Ingredients 1 lb. Ahi tuna (a.k.a. yellow-fin), in 1/2 to 1 inch cubes 1/4 cup green onions, diced 1/4 cup sweet onions, thinly sliced 2 tablespoons oyster sauce 2 tablespoons sesame oil 1 tablespoon shoyu or soy sauce 1-2 tablespoons roasted sesame seeds (optional) Preparation Mix all items thoroughly. Refrigerate at least one hour before serving.. Serve chilled. Previous Next

< Back Tomato Jam Prep Time: Cook Time: 1 hour 20 minutes Serves: Level: Beginner About the Recipe This tomato jam easy canning recipe is savory, herbal, and rich. It is amazing when paired with meat, goat cheese, pasta, and salty snacks. Read on for the step by step tutorial to make your own tomato jam! Ingredients 6 pounds Roma tomatoes, washed cored and chopped 1 teaspoon salt ½ teaspoon pepper 2 teaspoons minced garlic 2 bay leaves 1 ½ cups sugar ½ cup balsamic vinegar ¼ cup dry white wine 2 teaspoons dried thyme, rosemary, & oregano Preparation This recipe is much more savory than it is sweet, and is one that if I were you, I’d can a double batch of NOW, in tiny jars like these. Here’s the recipe, with BOTH traditional water bath and steam canning instructions, and you can download it here! 4-ounce jars from Ball and set them aside and gift them during the holidays. You can preserve much faster using a steam canner . But the main idea is that these pots are ready to be canned in 5 minutes, while a traditional water bath canning pot takes about 30 minutes to be ready. They also make canning a subsequent batch instantaneous, while waiting for a traditional water bath pot to come back up to boil for batch #2 takes an additional 20-30 minutes. They save so much time, and I warmly recommend them. Tomato jam easy canning recipe! The recipe calls for Roma tomatoes, which are typically denser and thus cook into a thicker sauce a bit faster. You can use whatever tomato you have on hand, however, and this is a great recipe to use a variety if that is what you have. Here’s the recipe, with BOTH traditional water bath and steam canning instructions! Combine tomatoes, salt, pepper, garlic and bay leaves and simmer together in a preserving pan (a heavy bottomed, wide pan) and stir occasionally for 45 minutes - 1 hour, or until reduced by half. Optional: Put through a food mill or use an immersion blender to puree smooth. Remove bay leaves at this time. Stir In: sugar, balsamic vinegar, white wine, herbs and cook uncovered until very thick, up to 45 minutes. Ladle into jars one at a time, apply lids and rings, and either submerge into the boiling water of the boiling water bath with a jar lifter OR set gently on the rack of the steam canner Process for 10 minutes PLUS 5 minutes for every 1000 ft above sea level. Remove from heat, rest jars carefully on towel covered countertop. Label cooled jars and store for up to 1 year. How to enjoy this tomato jam easy canning recipe This is more of a condiment than a jam. I love it with goat cheese on top of pasta on an everything bagel with cream cheese to replace fresh tomatoes when it is winter/out of season Don’t think “jam”- think “sauce” and you’ll find so many uses for this savory pantry staple! These fried risotto balls were dressed with tomato jam and they were divine. The sky's the limit! Previous Next

< Back Orange Spiced Cider Prep Time: 5 Minutes Cook Time: 2 Hours Serves: 8 Level: Beginner About the Recipe Every time I serve this wonderful hot beverage, someone asks for the recipe. Orange juice adds a bit of sweetness and Red Hots are a fun substitute for traditional cinnamon sticks. Ingredients 4 cups unsweetened apple juice 1 can (12 ounces) orange juice concentrate, thawed 1/2 cup water 1 tablespoon Red Hots 1/2 teaspoon ground nutmeg 1 teaspoon whole cloves Orange slices, apple slices and cinnamon sticks, optional Preparation In a 3-qt. slow cooker, combine the first five ingredients. Place cloves in a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen spring to form a bag. Add bag to slow cooker. Cover and cook on low for 2-3 hours or until heated through. Before serving, discard the spice bag and stir cider. If desired, serve with orange slices, apple slices and cinnamon sticks. Previous Next

< Back Fish and Clam Chowder Prep Time: 15 min Cook Time: 20 minutes Serves: 6 Level: Beginner About the Recipe Ingredients 1 pound fish filets (your favorite fish, cod is especially good) 1 cup bacon pieces 2 cups potatoes, diced 2 stalks celery, chopped 3 tablespoons green onions, sliced with greens 1 ¾ cup (14 ounces) chicken broth 3 cups milk 3 tablespoons flour 1 cup heavy whipping cream 6 ½ ounce can clams, minced undrained ¼ teaspoon salt (to taste) ¼ teaspoon pepper (to taste) 1/8 teaspoon cayenne pepper (to taste) Preparation Cut up bacon and brown in a Dutch oven or large pan. Drain all but 3 tablespoons of bacon drippings. Set bacon aside. Add potatoes, celery, and onion to drippings. Cook until the onion is tender. Add broth. Cover, cook for 10 minutes or until potatoes are tender. Add fish (cut into half inch pieces) and add 2 1/2 cups of the milk. Bring just to a boil, reduce heat and simmer for three minutes or until the fish is done. Mix the ½ cup cold milk with the flour; stir into chowder and cook until bubbly. Add cream, clams with clam juice, bacon, salt, pepper, and a dash of cayenne pepper. Serve hot with slices of sourdough bread or Mile High Biscuits. Yum! Previous Next

< Back Homemade Vanilla Bean Paste Prep Time: 5 Minutes Cook Time: N/A Serves: 84 Level: Beginner About the Recipe Delicious Homemade Vanilla Bean Paste Ingredients 1 cup granulated sugar 6 ounces vodka about ⅔ cup 3 Tablespoons light corn syrup 2 Tablespoons water 2 ounces whole vanilla bean Grade A preferred Preparation Combine the sugar, vodka, corn syrup, and water in the cup of a high speed blender. If you only have a pitcher for your blender, you will want to double all of the ingredients. 1 cup granulated sugar, 6 ounces vodka, 3 Tablespoons light corn syrup, 2 Tablespoons water . Cut the vanilla beans into pieces that are about 2-3" in length and add to the blender cup. 2 ounces whole vanilla bean Blend on the highest speed for about 2-3 minutes or until the mixture is smooth. I use the extract function on the Ninja Foodi Blender. Pour into storage containers with a lid and store at room temperature for up to 1 year. Previous Next

< Back Strawberry Upside Down Cake Prep Time: 15 Minutes Cook Time: 50 Minutes Serves: 12 Level: Beginner Ingredients 2 cups crushed fresh strawberries 1 (6 ounce) package strawberry flavored Jell-O® mix 3 cups miniature marshmallows 1 (18 ounce) package yellow cake mix, batter prepared as directed on package Preparation Step 1 Preheat an oven to 350 degrees F (175 degrees C). Step 2 Spread crushed strawberries on the bottom of a 9x13 inch baking pan. Evenly sprinkle strawberries with the dry gelatin powder, and top with mini marshmallows. Step 3 Prepare the cake mix as directed on the package and pour on top of the marshmallows. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 to 50 minutes. Cool in the pan for 15 minutes. Run a knife around the pan to loosen the sides and turn the cake out onto a serving tray. Store cake in the refrigerator. Previous Next

< Back Apple Crumble Prep Time: 20 Minutes Cook Time: 40 Minutes Serves: 9 Level: Beginner Ingredients Filling 3 large apples, peeled, coarsely chopped (about 3 cups) ½ cup granulated sugar ¼ cup packed brown sugar 1 to 2 teaspoons ground cinnamon ¼ cup cold butter or margarine, cut into small pieces Topping 1 pouch (17.5 oz) Betty Crocker™ Oatmeal Cookie Mix ½ cup butter or margarine, melted ½ cup chopped pecans Preparation Steps 1 Heat oven to 300°F. Spray bottom and sides of 8-inch square (2-quart) glass baking dish with cooking spray. In a large bowl, toss filling ingredients. Spread mixture in baking dish. 2 In the same large bowl, stir the cookie mix and melted butter until crumbly. Sprinkle over filling. 3 Bake for 40 minutes. Remove from the oven; sprinkle with pecans. Bake 15 to 20 minutes longer or until the topping is golden brown. Serve warm or at room temperature. Tips from t he Betty Crocker Kitchens Serve this Best Apple Crumble with a scoop of ice cream or a dollop of whipped cream. Use fresh peaches for the apples for a juicy peach crumble. Taste apples for sweetness before adding brown sugar and adjust the amount of sugar to your preference. Choose apples that are firm enough to hold their shape. Braeburn, Fuji or Granny Smith are all excellent choices. Get creative by adding other dried spices, candied ginger or chewy dried fruits to add more layers of flavor and texture. Previous Next

< Back Fruit Leather Prep Time: 20 Minutes Cook Time: 9 Hours Serves: 10 Level: Beginner Ingredients Fresh fruit (apricots, peaches, plums, berries, apples, pears, or grapes) Water Lemon juice Sugar, optional Spices such as cinnamon and nutmeg, optional Preparation When you have your own fruit trees (or access to someone else's), sometimes you can feel a bit buried in fruit. You're overwhelmed by whatever happens to be dropping off the trees at that time. Summer becomes a mad dash of canning, jamming and freezing, trying to preserve the bounty to enjoy throughout the year. One thing you can do with the excess fruit of the season is to make fruit leather, sort of the beef jerky of fruit. I used to love this stuff as a kid! It made for a great snack, gave us instant energy, and was easy to pack. Guidelines for Fruit Leather What follows is a general guideline to making fruit leather, no set recipe. So much of it depends on the specific fruit you are working with. Do you have a preferred way of making fruit leather? I'm curious to know. I imagine not all fruits are best processed the same way. Some might work well mixed in with other things, like cherries with ground almonds, for example. Some people prefer to process just the raw fruit; I like cooking the fruit first to up the intensity of the flavor, and kill any bacteria that might be lurking around on the fruit. When apple butter season starts, I may make a fruit leather batch with extra ground cloves, cinnamon and cider vinegar. The leftover fruit mush from making a clear jelly would be great for making fruit leather. Alternatives to the Oven If you have a food dehydrator, this would be a great use of it. A friend of mine suggested putting the tray in the Weber grill, and leaving it covered in the sun all day. Sounds like a good trick, but I haven't tried it yet. My friend remembers the traditional way of making fruit leather was just to tent the tray with some cheesecloth and leave it outside in the sun on a hot day. Fruits and Other Add-ins Nearly any fruit can be made into fruit leather. You just need to be able to make it into a smooth purée to get the best results. Here are some suggestions to get you started: Berries - like strawberries, blueberries, raspberries, blackberries Stone fruits - e.g. apricots, plum, peaches Tropical fruits - like mangos and papaya Other fruits - like apples, pears, , kiwi, grapes Sweetening Fruit Leather The nice thing about fruit leather is that you don't need to add sugar or lemon to preserve the fruit. The process of removing the moisture is what preserves the fruit. You can add sugar to balance out the flavor if needed, but you can use other sweeteners (honey, agave, maple syrup, and the like) instead. We suggest adding lemon not only to brighten the flavor, but the citric acid helps preserve the color of some fruits. How Long Does Fruit Leather Last? You can easily store fruit leather, rolled up and placed in a large lidded jar or zip-top bag at room temperature for up to 1 month. For longer storage (up to 6 months), refrigerate your fruit leather. For even longer storage (up to 1 year), you can freeze your homemade treats. Alternatives to Plastic Wrap If you don't want to use plastic wrap, you can line your baking tray with parchment or a silicone mat. The quality of the plastic wrap itself has a lot to do with safely cooking with it. Be sure not to use wax paper, since wax melts when heated. Fruit Leather in a Dehydrator Got a dehydrator? Lucky you! Follow the recipe up to Step 4. Then pour out onto the fruit leather tray of your dehydrator (if your machine came with one). You can also cut out parchment paper to size, and line the trays of your dehydrator. Set your dehydrator to 140°F (60°C) and let it do its magic for at least 6 or up to 12 hours. The actual time will depend on the type of fruit you're using and the thickness of your leather. But we've found that 8 to 10 hours is the sweet range for making fruit leather in our dehydrator. Check your fruit occasionally. The fruit leather is done when it's dried and not sticky to the touch. Method 1. Clean and prep the fruit: Rinse the fruit. If you're working with stone fruit, take out the pits. Chop the fruit.If you're working with apples or pears, peel and core them, then chop. If working with grapes, de-stem them.Taste the fruit before proceeding. Note how sweet the fruit is. If very sweet (ripe Concord grapes, for example) you won't need to add any sugar. If it's still a little tart, you may need to add some sugar in the next step. 2. Boil the fruit with water, then mash: Place the fruit in a large saucepan. Add 1/2 cup of water for every 4 cups of chopped fruit.Bring to a simmer, cover, and let cook on a low heat for 10 to 15 minutes, or until the fruit is cooked through. Uncover and stir.Use a potato masher to mash up the fruit in the pan. 3. Season with sugar and spices, if desired: Taste the fruit and determine how much sugar, lemon juice, or spices to add.If needed, add the sugar in small amounts (1 tablespoon at a time), to your desired level of sweetness.Add lemon juice 1 teaspoon at a time to help brighten the flavor of the fruit. Add a pinch or two of cinnamon, nutmeg, or other spices to augment the flavor, if you'd like.Continue to simmer and stir until any added sugar is completely dissolved and the fruit purée has thickened, another 5 or 10 (or more) minutes. 4. Purée the cooked fruit: Put the mashed fruit through a food mill or chinois. Alternatively, purée the fruit thoroughly in a blender or food processor. The purée should be very smooth.Taste again and adjust the sugar/lemon/spices, if necessary. 5. Pour the purée onto a lined baking sheet: Line a rimmed baking sheet with a sturdy, heat-proof plastic wrap (the kind that is microwave safe). Pour out the purée onto the lined baking sheet to about an 1/8 to 1/4 inch thickness. 6. Slowly dry out in the oven: Heat the oven to 140°F. Place the baking sheet in the oven. Try to keep any plastic wrap from touching the sides of the oven or the oven racks. Also, try to make sure the plastic wrap hasn't folded back over on top of the purée. If this happens, the purée won't dry out. If you have a convection setting, use it. It will speed up the drying process. Let dry in the oven for as long as it takes for the purée to form fruit leather. We usually keep it in the oven overnight, about 8 to 12 hours. The fruit leather is ready when it is no longer sticky to the touch. 7.Roll up in its plastic wrap to store: When the fruit leather is ready, you can easily peel it up from the plastic wrap. To store it, roll it in its plastic wrap , put it in an airtight container , and store in the refrigerator or freezer. Previous Next

< Back The BEST Lemonade Recipe In The World Prep Time: 5 Minutes Cook Time: 5 Mins Serves: Level: Beginner About the Recipe Ingredients 1 cup lemon juice 1 cup sugar (or sugar substitute) 6 cups of cold water Preparation Add water, lemon juice and sugar, stir until sugar is dissolved. Optional add ice or any fruit.