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Brown Butter Garlic Fried Gnocchi are tender morsels tossed in a buttery herb sauce you are going to love! Super easy and quick, this is a perfect dish for busy nights! Please note: Posts may contain affiliate links As an Amazon Associate I earn from qualifying Amazon.com Services LLC purchases. < Back Brown Butter Garlic Fried Gnocchi Prep Time: 5 Minutes Cook Time: 15 Minutes Serves: 4 Level: Beginner About the Recipe Brown Butter Garlic Fried Gnocchi are tender morsels tossed in a buttery herb sauce you are going to love! Super easy and quick, this is a perfect dish for busy nights! Please note: Posts may contain affiliate links As an Amazon Associate I earn from qualifying Amazon.com Services LLC purchases. Ingredients 1 Tablespoon Olive Oil 1 pound potato gnocchi 1/4 cup butter 3 cloves garlic minced 1 teaspoon fresh thyme 1/2 cup parmesan cheese shredded Preparation Pan Fried Gnocchi You guys! This brown butter garlic fried gnocchi is one of the easiest and tastiest dishes yet! Tender soft pillowy gnocchi is fried in olive oil till it has a golden crisp crust, but still tender inside. Then butter is melted and cooked till it starts to brown giving you that nutty salty flavor that is divine. Add in some garlic and thyme and voila! You have a meal fit for royalty. Super simple, and super delicious! This is my kind of meal! You might want to double this recipe, I found that I could have eaten half of this by myself, so you might want to double it. What is Gnocchi? Pronounced nyow·kee, it comes from Italy and is not, as some believe, a pasta. Gnocchi is actually a dumpling and is typically made from cooked mashed potatoes, flour and maybe eggs to form a dough. The dough is then rolled out into long pieces, cut into bite-sized pieces and then pressed with a fork to form its classical ridges. These ridges are meant for soaking up and holding on to sauces. Despite not being a pasta, it is often used like one, you can often substitute noodles with gnocchi in many dishes. When cooked correctly, they are light, airy and soft. Ingredients for Brown Butter Garlic Fried Gnocchi Look for gnocchi on the shelf with the other pastas. Shelf stable gnocchi is a bit firmer and will hold up better to the frying than fresh. Fresh is fine if that is all you can find, but it might fall apart as you saute it so toss it gently. Olive Oil: This is the ideal oil for frying the gnocchi, high enough smoke point and adds a bit of flavor. Gnocchi: Use potato gnocchi for this recipe. Unsalted Butter: You cannot substitute the butter for something else. It won’t brown and create that incredible nutty flavor otherwise. Garlic: Mince your garlic for best flavor. Fresh Thyme: I highly recommend using fresh here instead of dried. Parmesan cheese: Grate your own cheese. It tastes so much better. Making Incredible Fried Gnocchi with Brown Butter This one of the easiest recipes ever, and it yields one of the fanciest dishes too! It looks and tastes like you ordered it from a fancy Italian restaurant, only it's better! Fry: In a medium sized skillet over medium high heat add the olive oil. Add in the gnocchi and fry until for a few minutes until golden and crisp. Remove the gnocchi from the skillet and set aside. Butter: Add in the butter, whisk until it starts to froth and turn brown. Toss: Remove from heat and add the garlic and thyme. Add the gnocchi back to the butter and toss. Top with parmesan cheese. Browning Tips! Don’t be scared by browning butter, it is super simple and foolproof if you follow these tips. To get the best browned butter you really need to use unsalted butter. There are several reasons you want to use unsalted butter. First, unsalted butter is going to be fresher. Salt acts as a preservative so salted butter will have a longer shelf life, meaning unsalted will be fresher. Second, because you use unsalted butter you can control the amount of salt in your sauce, which is a good thing. Third, salted butter will foam up more than unsalted which can make it hard to see when the butter is the color you want it to be. Use a light colored pan: You want to be able to see the brown bits form at the bottom of the pan. Using a dark colored pan will prevent you from seeing when those have formed and this is a key clue to when your butter is done. Those dark specks are the toasted milk solids that bring the flavor, so don’t leave them behind. Don’t Stop Stirring: This will make sure your butter cooks evenly and will help it from going from brown to burnt too fast, which can happen. Cut the butter into pieces: Again you want it to cook evenly and cutting it will help it do so. Remove from heat and pan: Once your butter has foamed, turned golden brown and the brown specks form, you want to remove it from the heat. Transfer the butter to a different pan as well or as in this case add something to the pan. This will help the butter stop cooking so it doesn’t go from brown to burnt. Smell: It should have a buttery, nutty rich smell as well. Variations for this Easy Gnocchi Recipe Herbs: Use different herbs with your browned butter if you wish. Sage, rosemary, oregano, basil all work well with this sauce. Brighten: Add a squeeze or two of fresh lemon juice to brighten and add a bit zinginess to the gnocchi. Spice: If you want to add a bit of spice to your browned butter gnocchi, you can add some red pepper flakes to give it a bit of a kick. Leftovers: Keep leftovers in the fridge for 4-5 days and rewarm in a pan on the stove. Add a bit more butter if you need to keep it from drying out. Instructions 1. In a medium sized skillet over medium high heat add the olive oil. Add in the gnocchi and fry until golden for a few minutes until golden and crisp. Remove the gnocchi from the skillet and set aside. 2. Add in the butter. Whisk until it starts to froth turns brown. 3. Remove from the heat and add the garlic and thyme. Add the gnocchi back to the butter and toss. Top with parmesan cheese. Previous Next

This rich and decadent version of hot chocolate has a silky texture and hint of spice from the garnish of cayenne pepper. < Back Spanish-Style Hot Chocolate Prep Time: 5 Minutes Cook Time: 5 Minutes Serves: 4 Cups Level: Beginner About the Recipe This rich and decadent version of hot chocolate has a silky texture and hint of spice from the garnish of cayenne pepper. Ingredients 4 ounces dark chocolate (70% cacao), broken or cut into 1/2-inch pieces 2 1/4 cups whole milk 2 teaspoons white sugar, or to taste 1 pinch of salt 1/2 teaspoon cornstarch cayenne pepper to garnish top Preparation Step 1 Break up chocolate into small pieces and set aside. Step 2 Add milk, sugar, salt, and cornstarch to a saucepan, and whisk thoroughly. Step 3 Place over medium to medium-high heat, and cook stirring until the milk just starts to simmer. Step 4 Remove milk from heat, and quickly whisk in chocolate until completely melted and emulsified. Step 5 Serve immediately in hot cups, garnished with a pinch of cayenne on top if desired. Cook's Notes: This is the thinner, drinkable version of Spanish-Style Hot Chocolate. For the thicker, richer version, used for dipping churros, increase the cornstarch from 1/2 teaspoon to 1 teaspoon, and increase the chocolate amount from 4 ounces to 6 ounces. If semi-sweet chocolate is used instead of dark, bittersweet chocolate, the white sugar amount may need to be reduced, according to taste. Previous Next

This is the best guacamole recipe as it’s simple to make and uses fresh, high-quality ingredients. Authentic guacamole doesn’t contain fillers and unnecessary ingredients. All you need is avocados, onion, tomatoes, cilantro, jalapeno pepper, lime juice, garlic, and salt. Easy and delicious! < Back Guacamole (fresh, easy & authentic) Prep Time: 20 Minutes Cook Time: N/A Serves: 4 Level: Beginner About the Recipe This is the best guacamole recipe as it’s simple to make and uses fresh, high-quality ingredients. Authentic guacamole doesn’t contain fillers and unnecessary ingredients. All you need is avocados, onion, tomatoes, cilantro, jalapeno pepper, lime juice, garlic, and salt. Easy and delicious! Ingredients 3 avocados, ripe ½ small yellow onion, finely diced 2 Roma tomatoes, diced 3 tablespoons finely chopped fresh cilantro 1 jalapeno pepper, seeds removed and finely diced 2 garlic cloves, minced 1 lime, juiced ½ teaspoon sea salt Preparation I’m not one for hyperbole, but this really is the best guacamole recipe. When it comes to crowd-raving guacamole the key is to not get too fancy or try to be too unique. Guacamole is meant to be easy to make and delicious. Plain and simple. It’s a blend of a few high quality ingredients with flavors that meld together beautifully. PICK RIPE AVOCADOS FOR THE BEST GUACAMOLE The best guacamole starts with the freshest ingredients. Look for avocados that are ripe, but firm. You definitely don’t want soft and mushy avocados. So how do you pick good, ripe avocados? First, grab avocados that still have the stem attached. If the stem has been removed in the store, it’s more likely to have brown spots on the inside. Then, gently press on one end. It should be firm, but have a slight give to it. HOW DO YOU MAKE GUACAMOLE? Slice three ripe avocados in half, remove the pit and scoop them into a mixing bowl. Then use a fork to gently mash them to your desired level of chunky or smooth. Add the onions, tomatoes, cilantro, jalapeno pepper, garlic, lime juice and salt and stir everything together. That’s it. The most delicious, easy guacamole. HOW TO STORE LEFTOVERS (AND KEEP IT GREEN!) Guacamole oxidizes and turns brown pretty darn quick. The lime juice helps to slow this process, but it’s inevitable that leftover guacamole will eventually start to brown. Now, I’ve tried every kitchen hack imaginable to keep guacamole green (I eat a lot of guacamole). So what doesn’t work? Well, let’s start with leaving the pit in the guacamole. This does nothing to prevent browning and there’s no scientific justification for it. Consider it an old wives tale. Next, many say to add lemon juice. And this helps a bit, but I don’t like that it changes the flavor profile of my beloved guacamole. The most common guacamole preservation hack is placing plastic wrap directly on the guacamole to prevent oxidation. And this may work for a day or two. But I’m striving to reduce my plastic consumption and just don’t love this method. So in my quest to keep my guacamole green I stumbled on this hack – and it’s brilliant. Here’s how to keep guacamole green: Place your leftover guacamole in a storage container and pat it down firmly with a spoon so it’s nice and flat on top. Add about 1/2 inch of water on top (I used cold water). Place the lid on the storage container and store it in the fridge. That’s it! When you want to enjoy the guacamole, drain the water off the top, give it a stir and you’re good to go. I tested this method for th ,m ree full days and it worked like a charm. It stays perfectly fresh and delicious. Though I will admit by the third day it does start to get a little more watery. But who has guacamole last that long anyway? MORE DELICIOUS MEXICAN INSPIRED RECIPES For all my Mexican food lovers, give these reader favorite recipes a try: Shredded Mexican Chicken (Café Rio inspired) Sweet Shredded Mexican Pork (Café Rio inspired) Mexican Spice Mix Southwest Chipotle Seasoning Salsa Mix Taco Seasoning Mix Agua Fresca de Fresas con Crema (strawberries and cream) INSTRUCTIONS 1. Slice the avocados in half, remove the pit, and scoop into a mixing bowl. 2. Mash the avocado with a fork and make it as chunky or smooth as you’d like. 3. Add the remaining ingredients and stir together. Give it a taste test and add a pinch more salt or lime juice if needed. 4. Serve the guacamole with tortilla chips. Tips: Look for large avocados for this recipe. If you can only find small avocados, feel free to add one more! Definitely use fresh limes rather than lime juice in a bottle. The flavor difference is worth it. And speaking of limes, I’m using Mexican limes which give about 1 to 2 tablespoons of juice. Previous Next

The original recipe says that they store in the fridge for up to two months. I have no idea because mine were eaten up way before then! I suspicion that they actually last longer than that, but why let them sit there all lonely like in the fridge when they could be keeping company with scrambled eggs? < Back Refrigerator Pickled Jalapeños Prep Time: 10 minutes Cook Time: 5 minutes Serves: 10 servings Level: Beginner About the Recipe Ingredients 1 cup white distilled vinegar 1 cup water 2 cloves garlic, smashed 2 tablespoons sugar (more or less) 1 tablespoon salt 7-8 jalapeño, sliced thin crossways 1 carrot, sliced thin in rounds (for color, that, and they taste good pickled) 1 pair latex gloves (ALWAYS use the gloves when cutting the jalapeños or you will be sorry) Preparation Add all of the ingredients to a pan, except the sliced jalapeños and carrots, and bring to a boil. Remove from heat and add the jalapeños and carrots to the brine. Let sit for at least 10 minutes and transfer the peppers and carrots (and garlic) to a jar and cover with brine. Refrigerate and enjoy! *Special note: if you decide to not wear protection when slicing the jalapeños, your fingers will burn, and if you touch your eyes – they will burn too. And it will be painful. Take precautions. If you want to keep these for long-term storage (and who wouldn’t?), water bath the ½ pints and pints for 10 minutes. Adjust processing time according to your altitude. To find your elevation, go to https://nchfp.uga.edu/how/general/find_altitude.html Previous Next

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! < 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

Our families Christmas craving, trust me... they are like crack! Soooooo good!!! < Back English Toffee Prep Time: 5 Minutes Cook Time: 30 mintues Serves: 10 Level: Beginner Ingredients 1 cup butter 1 cup granulated sugar ¼ cup water 8 oz. milk chocolate candy bar (a good quality milk chocolate bar, the thin ones are the best) ½ cup chopped or ground walnuts Preparation Combine butter, sugar and water in a heavy saucepan. Cover and bring to a boil. Cook uncovered, while stirring constantly (very important), until mixture darkens slightly, Pour onto a buttered cookie sheet (use butter not Pam) and l Immediately lay broken Carefully spread It is helpful if you pat the walnuts lightly into the melted chocolate so that the nuts won’t fall off when you serve the finished treat. Cool i n the refrigerator (You can cool it on the counter, but it takes too long for me; I’m too impatient). Break into serving size pieces, but be careful when doing this because sometimes the chocolate will separate from the toffee. If that happens, don’t stress – it is still edible. Previous Next

Cream Cheese Frosting makes the perfect frosting recipe that can be used on either cupcakes or layer cakes. It is super simple to make, and is the best one you can get! < Back Cream Cheese Icing Prep Time: 10 min Cook Time: Serves: Level: Beginner About the Recipe Ingredients ¼ cup butter or margarine 3 oz. package of cream cheese A pinch of salt 2 ½ cups powdered sugar Preparation Place all ingredients in a bowl Beat together until light and fluffy Adding a few drops of milk or cream, if necessary, to make the icing a spreading consistency. Spread over cooled cake. Desserts made with cream cheese frosting do require refrigeration. If the frosting is already used on a cupcake or layer-cake, make sure to store them in an airtight container in the refrigerator. If you simply want to refrigerate the unused frosting, simply store in an airtight container in the fridge for up to four days. Before using it, remove from the refrigerator and let it sit at room temperature for 20-30 minutes before use. This way, it will soften up a bit. Another trick you could use is to add one tablespoon of heavy cream to the frosting and mix on low for about 1 minute with an electric mixer. This will ensure a fluffy and spreadable consistency.

It takes just five ingredients. < Back 3 Pound Peanut Butter Cup Pie Prep Time: Cook Time: 10 Minutes Serves: 8 Level: Beginner Ingredients 1 4-ounce bar semi-sweet chocolate baking bar 1 16-ounce jar peanut butter 1/4 cup almond milk 2 tablespoons canola oil 3 tablespoons powdered sugar Preparation Hershey's released something to be thankful for, indeed — a pie-sized version of their beloved Reese's Peanut Butter Cups. Yes, you read that correctly — they made several thousand of these three-and-a-half pound giant peanut butter cups, just in time for Thanksgiving. Marked at $45 per item, the cup-pies flew off the (digital) shelves, selling out in less than an hour. I admit, I was jealous that I hadn't even had the option to buy the massive replica of my favorite childhood Halloween treat, even if I'd wanted to. All 3,000 pies were gone before I had even heard about them. But, I didn't sit back and cry. I made my own. First, I looked up a peanut butter cup recipe. I was surprised to find that the recipe was quite simple. It called for three ingredients: creamy peanut butter, semi-sweet baking chocolate, and powdered sugar. I did end up using canola oil and almond milk to thin out the creamy peanut butter (along with the powdered sugar the recipe called for) and to give it a slightly smoother, softer, and creamier consistency. How to DIY a Reese's Peanut Butter Cup Pie First, I melted the chocolate in the microwave in a glass Pyrex cup, poured about 1/4 c. in the pie tin, then I froze it for five minutes. (One of the most challenging parts of this process was making room in my overstuffed freezer!) I then repeated that process with more chocolate to get a nice thick chocolate shell. Next, I emptied a jar of peanut butter into a sauce pan and added ¼ cup almond milk, 2 tablespoons canola oil, and 3 tablespoons powdered sugar. I stirred over medium heat until the peanut butter became soft and workable. I then poured the peanut butter filling into the frozen chocolate shell and froze it again, thinking that might help keep the filling and chocolate coating from combining. Next, I dumped the rest of the chocolate on top of the pie and smoothed it out, popping it back into the fridge for the last time. Fifteen minutes later, the pie looked every bit as good as the Reese's version, but I paid only a fraction of the cost: The total pie cost me just over $5.00 — baker's chocolate, $2.50; peanut butter, $1.29; confectioners sugar, $1.39.) My mom suggested cutting the pie with a warm, dry knife so it'll slice through the thick chocolate. Just whatever you do, don't Google the calorie count. Previous Next

This Chinese goose leg noodle soup will change the way you look at wild goose legs forever! Rich, tender, delicious, and easy to make! Use homemade or store-bought chicken stock for the base, or even better. Chinese mustard greens can be found chopped in packets, or vacuum-sealed whole in brine in any Chinese grocery. Ditto for Sichuan peppercorn, star anise, Shaoxing wine, and oyster sauce. < Back Chinese Goose Leg Noodle Soup Prep Time: 2 Hours Cook Time: 6 Hours Serves: 4 Level: Beginner About the Recipe Ingredients For the Goose Legs 4 goose legs, skin on Kosher salt 1 teaspoon ground Sichuan peppercorn 1 tablespoon oil or goose fat 3 thick slices ginger 3 peeled cloves garlic 3 scallions, trimmed 1 star anise OR 1 teaspoon Chinese 5-Spice powder 1 dried chili 1/4 cup Shaoxing wine 2 cups water OR goose stock 1 tablespoon oyster sauce 2 tablespoons light soy sauce 1/2 teaspoon sesame oil For the Soup 1 gallon (4L) chicken stock, game stock, or goose wing broth 2 bok choy 1 package fresh or dried chow mein noodles 2 scallions, thinly sliced 1 cup preserved mustard green, chopped (optional) Preparation 1. Sprinkle goose legs with salt and Sichuan peppercorn. Let sit, uncovered, in the fridge for a couple of hours up to overnight. 2. Preheat the oven to 350°F. Heat the oil or goose fat in an oven-proof skillet over medium-high heat. Add goose legs skin side down to sear. After 2 minutes, reduce heat to medium. Sear for 5 minutes then flip. Cook for another 5 minutes, pour off the fat (keep for other recipes), then add the rest of the Goose Legs ingredients. Bring to a simmer, then transfer uncovered to the oven. Roast 3-6 hours until tender (cooking time will vary with the age and type of bird), adding more liquid if necessary and basting with the liquid in the pan every hour or so. 3. Add the goose, game, or chicken stock to a pot and heat it up gently. 4. Fill another pot with water and bring it to a boil. Slice the bok choy in half lengthwise, then add it to the pot. Boil for 1 minute, then transfer to a bowl of cold water. Add the noodles to the pot and boil for 1 minute or per package directions. Drain noodles, then split them between 4 bowls. 5. Put a goose leg, 1 halved bok choy, 1/4 of the mustard greens and a pinch of sliced scallion on top of the noodles. Ladle hot broth over everything, filling the bowl. Serve immediately. 6. Enjoy! Previous Next

This delicious garlic confit recipe is versatile, and easy-to-make, plus you can eat it on just about anything. < Back Buttery Garlic Confit Prep Time: 10 Minutes Cook Time: 30 Minutes Serves: 1 Large Jar - as many as 40 servings Level: Beginner About the Recipe This delicious garlic confit recipe is versatile, and easy-to-make, plus you can eat it on just about anything. Ingredients 10 heads of garlic cloves peeled, around 2 3/4 cups (I highly suggest buying pre-peeled garlic) 8-10 sprigs of fresh thyme 1 tbsp. black peppercorns 1 tsp red chili flakes – optional 2 small bay leaves 2 1/2 cups pure olive oil Preparation This garlic confit recipe is so garlicky and delicious. It’s also so incredibly versatile because you can use it on ANYTHING!!! Seriously though, throw this garlic confit into wraps, sandwiches, pasta, salads, on toast, you name it, it’s delicious. I eat this stuff like butter and it’s so sweet and delicious Why You’ll Love Garlic Confit Versatile: It’s so versatile, that you can eat it on everything. It’s perfect for the garlic lovers in your house Healthy: Garlic is loaded with health benefits and can boost your immunity Flavor: Obviously garlic is super flavorful and this just takes it to the next level Ingredients Garlic: Garlic has so many proven health benefits. Yeah, it may give you stinky breath, but it’s so delicious and good for you. Here are just some of the benefits it offers: High in nutrition, but low in calories Can combat sickness, including the common cold The compounds in garlic can help reduce blood pressure Can help lower cholesterol levels Loaded with antioxidants Can help detoxify heavy metals from your body Can improve bone health The best part? Garlic is so easy to incorporate into your diet. Throw it in just about any savory dish you are cooking up, add it to salad dressings or dips, the list goes on, and on. What’s your favorite way to eat it? Spices & Herbs: Get creative with the spices and herbs to try and get some different flavors. It’s hard to mess this garlic confit up. It’s delicious and totally versatile. How to Make Garlic Confit This garlic confit recipe is so simple to make but is jam packed with flavor. God, I love garlic. Here’s how you make it: To a medium-large sized saucepan/pot add all the ingredients and over on low (do not boil) for around 30 minutes or until garlic is perfectly buttery and creamy. Use a slotted spoon to transfer the garlic to a large jar and store for up to 3 weeks in the fridge. Tips and Tricks Always store garlic confit in the fridge The olive oil may solidify in the fridge, but you can see scoop out the garlic to use it and as it comes to room temperature, it’ll quickly “melt” to be the perfect consistency again What is Garlic Confit? Confit is a type of food that is cooked slowly over a long period of time as a method of preservation. This garlic confit utilizes oil, however, confits can be made with grease, or sugar water as well at a low temperature. The cooking method originated in French cuisine and can range from fruit confited into a sugar syrup or meat cured in salt before being cooked in fat. Historically, this process came before refrigerators. We needed a way to preserve food so it didn’t rot so hunters and cooks dating way back were using this method to preserve meat. What started as food security turned into a culinary technique that has been perfected by chefs and cooks around the world. How to Store Leftovers Garlic confit will last up to 2 weeks in the fridge, and up to 3 months in the freezer. Refrigerate the garlic confit immediately after it has cooled. Freeze it with the oil or puree it and freeze it separately for up to 2 months. You can even freeze it into covered ice-cube trays for easy removal when you want some. INSTRUCTIONS To a medium-large sized saucepan/pot add all the ingredients and over on low (do not boil) for around 30 minutes or until garlic is perfectly buttery and creamy. Use a slotted spoon to transfer the garlic to a large jar and store for up to 3 weeks in the fridge. NOTES Refrigerate garlic confit immediately once cooled. It will last up to 2-3 weeks. But honestly, you will eat it before week 1! Use in things like butter, spread, dips, and sauces. Eat with salads, sandwiches, wraps, pasta… honestly, the possibilities are limitless Previous Next

Easy dinners for anyone to make! Dinner Beginner Homemade Chicken Nuggets (dinosaur Shapes) I hope you and your little ones enjoy this homemade chicken nugget recipe!. Beginner Crunchwrap Supreme Say goodbye to the drive-thru—make this iconic fast-food meal right at home with our copycat recipe. Beginner Ukrainian Style Beef Borscht Hello fellow soup lovers. This delicious, rich and classic Eastern European comfort food dish is a labor of love - read: much chopping. But worth it! It highlights the last of the winter harvest. I know you’re going to love this recipe as much as I do. Beginner Cornstarch Meat Gravy There is no better gravy than the gravy from the drippings of a beef or pork roast, or a chicken or turkey. Mashed potatoes are naked without this gravy! Beginner Lasagna Soup The Best Lasagna Soup For Your Taste Buds! Beginner Ricotta Gnocchi This ricotta gnocchi recipe was passed down to me by my great-aunt. It is easy, traditional, and delicious! Beginner Easy Honey Garlic Pork Chops Juicy honey garlic pork chops with caramelized edges ready and on your table in less than 15 minutes! smothered in the best 4-ingredient sauce! Beginner Honey BBQ Chicken Wraps Honey BBQ Chicken Wraps made with crispy baked chicken smothered in a simple homemade honey BBQ sauce. Beginner Chicken Marsala Chicken Marsala is a classic Italian-American dish that's crowd-pleasing, quick, and irresistible. The slightly sweet and savory sauce made of mushrooms, aromatics, and Marsala wine is straight-up drinkable, thanks to the not-so-traditional addition of heavy cream. It's the perfect weeknight dinner, and we don't even feel guilty making it three nights in a row. It's a real plus that this dish comes together in just 35 minutes. Beginner Brown Butter Gnocchi alla Vodka The best recipe for gnocchi with rich, velvety vodka sauce! It's easy to make in one pan using simple, unprocessed ingredients. Serve it as comfort food, date night dinner, or a crowd-pleasing side. Beginner Easy Shepherd's Pie Childhood comfort EASY hearty dinner! Also great a freezer dinner! Beginner Popcorn Chicken Crispy on the outside, juicy on the inside, this easy Popcorn Chicken recipe can be baked, fried or cooked in the air fryer. Beginner Lime Rice (Café Rio inspired) This rice recipe is a family favorite! Fresh tasting with lots of flavor and very satisfying. Beginner Slowly Roasted Turkish Chicken With Vegetables A hearty slowly-roasted chicken with vegetables in a Turkish way Beginner Garlic Parmesan Orzo Pasta This Garlic Parmesan Orzo Pasta is a one-pot recipe for tender orzo tossed in a light and cheesy cream sauce. It’s simple to make and comes together in a total of 20 minutes! Beginner Al Pastor Turkey Al pastor is typically a dish made with pork, spit-roasted over an open flame—but why should we let pork have all the fun? It's time your Thanksgiving turkey got a little pep in its step. Leftovers are excellent in your classic sandwich, birria tacos... Beginner Beef Stroganoff Food Storage Style Easy and convent meal that you can keep all the ingredients in your food storage! Beginner Easy Chicken Pot Pie Fast and delicious cheater recipe Beginner Turkey Rice Casserole Made in just one pan this delicious Turkey Rice Casserole is filled with savory sautéed mushrooms, green peas, and lots of leftover holiday turkey! It’s a super easy heartwarming dish that is full of flavor and a complete meal that you can make in just 45 minutes! Beginner Turkey Casserole A holiday roast turkey is no joke. Even when we're serving a big crowd, after Thanksgiving is all said and done, we usually end up with way more turkey leftovers than any Thanksgiving sandwich can handle. What better way to transform the main bird than by adding it to a delicious, comforting casserole? Beginner Marry Me Chicken Marry Me Chicken is creamy, juicy, and full of flavor! It's said that this chicken dinner is so good that if you cook it for your partner, he will propose to you! Yes, it's THAT amazing! Funny name, but probably the best chicken recipe ever! This Recipe has affiliate links which I earn a commission from at no extra cost to you. Beginner Sloppy Joes Sloppy Joes aren’t always sloppy, but they are always good! Beginner Mcdonald’s Chicken Nuggets These copycat McDonald's Chicken Nuggets are so similar to those at their restaurants that you would think it’s the real thing. They are delicious and the perfect hunger-buster! Beginner Southern Sticky Chicken This sweet yet savory sticky chicken recipe is delectable and the perfect easy weeknight dinner the whole family will enjoy. Beginner Sweet Shredded Mexican Pork (Café Rio inspired) This is a real crowd pleaser because it is tasty, and a chef pleaser because it is so easy! Beginner Rosemary Roasted Salmon with Asparagus & Potatoes Yukon Golds are great here because they get crispy on the outside but completely creamy on the inside. A brush stroke or two of balsamic glaze provides a rich color and a sweet finish to the roasted salmon. Beginner Oyster Sauce Poke' So good! So savory! It has all the right oils, seasonings, and sauces! Beginner Empanadas (Thanksgiving Leftover Recipe) Empanadas made with Thanksgiving leftovers: Use Thanksgiving leftover turkey, ham, mashed potatoes or stuffing, gravy etc baked into homemade or store-bought pie crust. Freeze empanadas for easy weeknight meals! Beginner Leftover Turkey Pot Pie Time to raid the fridge! Beginner Polish Potato Dumplings Polish potato dumplings contain just 4 ingredients and are incredibly simple to make. They transform ordinary mashed potatoes into a truly delicious dish, perfect on its own or as a side dish with meat-based or vegetarian stews. 1 2 3 1 ... 1 2 3 ... 3

This pie crust is tender and fail proof. You can even freeze it! < Back Never-fail Pie Crust Prep Time: 15 minutes Cook Time: 20 minutes Serves: 2 pies with top crust and 1 single crust pie OR 5 single pies Level: Beginner Ingredients 4 cups flour (not sifted) 1 tablespoon sugar 2 teaspoons salt 1 ¾ cups solid vegetable shortening 1 tablespoon vinegar 1 egg ½ cup water Preparation Mix flour, sugar, and salt together with a fork. Add shortening and cut into flour until crumbly. Beat together vinegar, egg, and water. Combine it with flour, stirring with fork to moisten ingredients. Shape with hands into five flat, round patties, ready for rolling. Wrap each patty in foil or plastic wrap and store in freezer until ready to use. When ready to roll pie crust, remove pastry from freezer (a.k.a. your food storage) and thaw in refrigerator. Roll out, fill with desired filling, bake at 350°, and enjoy. Previous Next