Braised red cabbage with chestnuts is a traditional accompaniment to roast goose, but if goose isn’t on your menu it also works great alongside a pork roast or even prime rib. You can easily make ahead and reheat to serve. Serve hot.

Copycat of the popular Muesli Cookies sold in cafes across Australia, these are a terrific make ahead breakfast. Fill a jar with to grab ‘n run! Breakfast Cookies The only 2 ingredients in these Healthy Oatmeal Cookies that I don’t put in homemade granola are almond meal and egg. So I’m not exaggerating when I say these are like a bowl of granola in cookie form! These are a copycat of muesli breakfast cookies I’ve been eyeing at my local coffee shop for years, wanting to make a version that was actually acceptable to have for breakfast....

This may or may not have to do with the fact that I told him that LeBron James eats A LOT of broccoli. (I don’t know if this is true or not. Lies are fine at the dinner table, people.) Despite the fact that I just told you lies at the dinner table are okay (in the name of good nutrition—let me clarify!), I tend to not love recipes that “sneak” veggies into other things....

Pesto + Kale It’s quickly become one of my favorite combinations! The pesto has such a fresh and sharp flavor, and it helps to really tame the kale. I like to make my pesto first, and then add some of it to the kale you’ll be using for your burger salad. Mix the pesto into the kale with a spoon, and then let it sit in the fridge while you make the rest of your burger salad....

Serve it with pasta, spinach rice, or cauliflower rice. It is so good!! Cajun Chicken Thigh It is no news that I love quick chicken recipes and today, I am sharing with you another simple and quick yet juicy and delicious chicken recipe you will love. This is just as good as my stove top bone-in chicken thighs and cilantro lime chicken recipe. I love the versatility in these recipes, while these recipes are made over the stove, they are good grilled, baked, or air fried....

With yeast breads you have to proof the yeast, knead the dough, let the dough rise, etc. But with soda breads? There’s no proofing, kneading, or waiting. In fact, because the leavening comes from mixing the base of the baking soda with the acid in the buttermilk (remember those fascinating-at-the-time childhood experiments of sprinkling vinegar onto baking soda?), you pretty much pop it in the oven as soon as you put the dough together....

Ready in just 30 minutes, it’s the perfect side dish for a busy weeknight. Leftovers are great too! One of my kids is not a fan of cauliflower. That’s unfortunate, because my husband and I love it - it’s such a wonderful, versatile vegetable for anyone on the keto diet. However, this cauliflower casserole is magical! It’s the only way she’ll agree to eat cauliflower. I guess the cheese and bacon make it tolerable....

Kabobs are always a fun choice and a great way to celebrate grilling season. These Chicken and Pineapple Kabobs are not only kid friendly, but adults will love them, too. The combo of marinated chicken and charred sweet pineapple is an instant classic, so add these to your repertoire ASAP! What Kind of Chicken Works for Kabobs? I used chicken breasts for my kabobs, but you could use chicken thighs if you like a little more richness....

Hey there! It’s Richa from My Food Story and I’m all about the soups this month. The cold weather just makes me crave a bowl of chicken hot and sour soup. I love the kick of heat and authentic chinese flavours in this soup. This soup is loaded with shiitake mushrooms, carrots, tofu and chicken. And it’s incredibly easy to make. You will only need about 30 minutes from start to finish and you’ll be left with a flavourful restaurant quality soup that will leave you licking the bowl!...

It’s basically a curry soup, most often made with chicken, vegetables, apples, and rice. Not only is it absolutely delicious, it’s the perfect example of how one culture acquires food from another and adapts it to their own taste. What Is Mulligatawny Soup? Mulligatawny is the ultimate “fusion” food, invented centuries before anyone would even know what that meant. It hails from the early days of the British Raj in India....

We don’t really see Chicken Parmesan in Italian restaurants in the UK. If I do see it though, that’s what I’m ordering. It’s that perfect combo of crispy chicken with rich marinara sauce, stretchy melted mozzarella and a nice big pile of spaghetti. Carbs+Fat+Salt+Crunch+Tang – it’s got it all!! I’ve got to admit, when I first had Chicken Parmesan with spaghetti, I thought it looked a little strange. I don’t know if it’s a UK thing, but a big piece of chicken just doesn’t seem right with spaghetti....

The pages of this cookbook are full of ideas for incorporating cranberries into every meal of the day. Didn’t think you needed that many cranberry recipes? Think again! As usual, Sally has hit it out of the park and given us a collection of recipes that are sure to become favorites. Get the book! The Cranberry Cookbook by Sally Pasley Vargas Most of us probably associate cranberries with Thanksgiving dinner, but Sally makes a convincing argument for giving cranberries some year-round attention....

Those of you who have been following along for a while will know that I have a weakness for french toast. I’ve shared 9 french toast recipes so far, and I’ve even created a recipe collection for them! (You can check it out here -> New Ways With French Toast). I expect to run out of ideas soon. A french toast drought. But until then, I’ll keep sharing new takes on french toast that I come up with....

It’s not exactly your standard chicken salad. They like to include chopped apple for a sweet note, and also chopped green olives for their tangy saltiness. Video: How To Make Chicken Salad What Makes This Chicken Salad Special The “secret sauce,” so to speak, of this chicken salad, is the tablespoon of plum preserves my mom adds to the mayo-based dressing. You could use any berry jelly or jam, but as we always have a lot of plum jam on hand (thanks to several plum trees), that’s what mom reaches for first....

It is a meaty, rich brown sauce made with beef or veal stock, a brown roux, and enriched with tomato puree and mirepoix (finely diced carrots, celery, and onions). The origins of the sauce have been disputed with various colorful stories tying it to Spain, but once chef Auguste Escoffier embraced it, it was accepted unequivocally as French. To make the espagnole sauce, soften the mirepoix in butter, whisk some flour into the pan and cook until golden brown to form a roux....

A good, classic patty melt has a crispy crunchy bread, melted cheese, a thin beef patty, and salty and slightly sweet onions. It’s a perfect flavor and texture combo! It’s a hearty sandwich, for sure, and is pure comfort food in my opinion. It’s one of those sandwiches that I don’t really consider making at home very often, but then when I do make it I ask myself why I don’t make it more often?...