Gravy-Stuffed Stuffing Muffins

Switch things up this Thanksgiving with a basket of gravy-stuffed stuffing muffins instead of dinner rolls. Each muffin bakes up with a crispy exterior, a moist interior, and a nugget of thick, sausage-filled country gravy in the center. They might sound sort of crazy, but they're a must-try for any stuffing fanatic at your table.

 

Ingredients

Country Gravy:

• 3 tablespoons unsalted butter

• 6 ounces sweet Italian turkey sausage, casings removed

• ¼ cup all-purpose flour

• 4 tablespoons chopped green onions

• 1 ½ cups cold milk

• 1 pinch cayenne pepper, or to taste

• salt and ground black pepper to taste

Stuffing:

• 5 tablespoons unsalted butter, divided

• 1 cup diced onion

• ½ cup diced celery

• 1 teaspoon poultry seasoning

• salt and ground black pepper to taste

• 5 cups chicken broth

• 12 cups dry bread cubes

• 1 tablespoon chopped fresh Italian parsley

• 1 tablespoon minced fresh sage

• 2 teaspoons minced fresh thyme

• 3 large eggs, beaten

• 2 tablespoons unsalted butter, melted

Directions

1. Make the gravy: Melt butter in a saucepan over medium-high heat. Add sausage; cook and stir until browned and very crumbly, 5 to 7 minutes. Whisk in flour until it combines with butter and sausage fat to create a roux; cook and stir for 2 minutes. Add green onions; cook and stir just until fragrant, about 1 minute.

2. Pour in milk and cook, stirring constantly, until mixture comes to a boil. Continue to cook and stir until nice and thick. Stir in cayenne, salt, and pepper; cook for 1 more minute, then remove from the heat.

3. Transfer gravy to a bowl and let cool to room temperature, 15 to 20 minutes. Wrap and refrigerate until cold and thick, at least 2 hours, or until needed.

4. Make the muffins: Set a baking pan on the lowest rack of the oven and preheat to 400 degrees F (200 degrees C). Generously butter a 12-cup muffin tin with 1 tablespoon butter.

5. Melt 4 tablespoons butter in a saucepan over medium-high heat. Add onion and celery; cook and stir until onion just starts to turn translucent, 4 to 5 minutes. Add poultry seasoning, salt, and pepper; cook and stir for 1 minute. Add chicken broth and bring to a boil.

6. Meanwhile, combine bread cubes, parsley, sage, and thyme in a large bowl.

7. Pour boiling broth mixture over bread mixture and stir until combined. Mix in eggs. Fill the prepared muffin cups to the top with stuffing mixture, then go around and evenly divide remaining stuffing on top of each muffin, piling it up nice and high.

8. Wet your finger and make a big hole in the center of each muffin, poking down pretty far but stopping about 1 inch from the bottom of the pan. Place about 2 tablespoons chilled gravy into each hole, centering it in the hole the best you can. Reserve remaining gravy for another use.

9. Dampen your hands and mold stuffing for each muffin over the top to cover the gravy center. Generously brush the tops with melted butter.

10. Bake on the middle rack of the preheated oven until muffins are firm and golden brown, about 20 minutes.

11. Let cool in the pan for 5 to 10 minutes, then carefully remove and serve.

Potatoes au gratin

 These au gratin potatoes are my mom's favorite — she considers it a special occasion every time I make them! The creamy cheese sauce and tender potatoes in this classic French dish make a delicious flavor combination.  Serve it with beef tenderloin, alongside a green salad.

Ingredients

These are the ingredients you'll need to make this top-rated au gratin potatoes recipe:

• Potatoes: This recipe starts with thinly sliced Russet potatoes. You can substitute Yukon gold, if you like.
• Onion: Slice one onion into rings to layer with the potatoes.
• Seasonings: These creamy au gratin potatoes are simply seasoned with just salt and pepper.
• Butter and flour: The cheese sauce starts with a roux made with butter and all-purpose flour.
• Milk: Make sure you slowly whisk in the milk to create the creamiest consistency.
• Cheese: Because isn't everything better with shredded Cheddar?

How to Make Au Gratin Potatoes

You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make these creamy potatoes au gratin:

1. Assemble the casserole: Layer half of the potatoes in the bottom of the prepared baking dish. Season. Layer onion slices over top, then top with remaining potatoes. Season again.
2. Make the sauce: Melt the butter in a saucepan. Gradually whisk in flour and salt and cook for about 1 minute. Gradually whisk in the milk. Cook, whisking constantly, until the mixture has thickened. Stir in the cheese.
3. Bake the casserole: Pour the sauce over the potatoes. Cover the dish with foil and bake in the preheated oven until the potatoes are tender and the sauce is bubbling.

Flan Recipe

 

• This is one of my favorite recipes provided by one of my friends, he always told me that since working as a lawyer and being busy 24/7, this recipe never failed him to get his sweet break to enjoy a delicious simple dessert. This Flan recipe has a sweet and creamy custard center with a golden crown of caramel that pours over the cake as you slide off the pan. This is a make-ahead dessert (it requires some chilling in the refrigerator), which makes it perfect for parties and holidays

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• Ingredients

• 1 cup white sugar

• 3 large eggs

• 1 (14 ounce) can sweetened condensed milk

• 1 (12 fluid ounce) can evaporated milk

• 1 tablespoon vanilla extract

Directions

1. Preheat the oven to 350 degrees F (175 degrees C).

2. Melt sugar in a medium saucepan over medium-low heat until liquefied and golden in color. Carefully pour hot syrup into a deep 9-inch round glass baking dish, turning the dish to evenly coat the bottom; set aside.

3. Beat eggs in a large bowl. Add condensed milk, evaporated milk, and vanilla; beat until smooth. Pour egg mixture on top of caramel in the baking dish; place in a deep roasting pan. Carefully pour in enough hot water to come 1 inch up the sides of the dish.

4. Bake in the preheated oven until just set with a slight jiggle in the center, about 1 hour, checking after 55 minutes. Keep in mind the flan will continue to set as it cools. Remove from the oven and carefully transfer baking dish to a wire rack; cool to room temperature, then cover with plastic wrap to prevent a skin forming. Refrigerate for 3 hours or up to 3 days.

5. To serve, run a knife around the edges of the dish; carefully invert onto a rimmed serving plate and let caramel sauce flow over flan.

Steak & Shrimp Stir-Fried Noodles

  Indulge in the savory blend of tender steak, succulent shrimp, and hearty noodles tossed in a flavorful sauce. This Steak & Shrimp Stir-Fried Noodles recipe is not just a dish; it’s an experience that brings the essence of Asian cuisine right to your kitchen. Perfect for weeknights or special occasions, this dish is sure to impress.

Ingredients:

1/2 lb wide dried rice noodles, prepared according to package instructions.

Steak Marinade:

1/2 lb steak, thinly sliced

2 tbsp shaoxing wine

1 tsp cornstarch

1 tsp soy sauce

8-10 shrimp, tail off and deveined

1.5 cups assorted chopped vegetables (shaved Brussels sprouts, onions, bell peppers, carrots, chopped kale, broccoli florets)

2 tbsp oil, may need more

Sauce:

1/2 cup chicken broth

3 tbsp soy sauce

2 tbsp brown sugar

1 tbsp oyster sauce

1/2 tsp ginger

1 tsp cornstarch

Optional, chili crisps for heat

Green onions, cut into 1-inch pieces

Directions:

Add marinade ingredients to steak and let sit for at least 20 minutes.

Make sauce and set aside.

Over medium-high heat, add oil and cook steak on each side for approximately 1 minute. Remove from heat. Add in vegetables and cook until they are soft, about 4-5 minutes. Add in shrimp and cook until they form a nice C shape. Add in sauce, steak, and noodles. Allow sauce to thicken. Add in green onions and serve.

Prep Time: 25 minutes

Cook Time: 10 minutes

Nutrition:

Serving Size: Servings: 4

Calories: 600 kcal

Sizzling Chinese Pepper Steak with Onions

 

Ingredients:

1 lb flank steak, thinly sliced against the grain

2 tablespoons soy sauce

1 tablespoon cornstarch

1 tablespoon vegetable oil

1 large onion, thinly sliced

2 bell peppers (any color), thinly sliced

3 cloves garlic, minced

1 tablespoon ginger, minced

1/4 cup soy sauce

1/4 cup beef broth

2 tablespoons oyster sauce

1 tablespoon hoisin sauce

1 teaspoon sugar

1/2 teaspoon black pepper

1/4 teaspoon red pepper flakes (optional)

Cooked rice (for serving)

Green onions, chopped (for garnish)

Instructions:

In a medium bowl, combine the sliced flank steak, 2 tablespoons soy sauce, and cornstarch. Mix well and marinate for 15 minutes.

Heat the vegetable oil in a large skillet or wok over medium-high heat. Stir-fry the marinated beef until browned and cooked through, about 4-5 minutes. Remove the beef and set aside.

In the same skillet, stir-fry the onion and bell peppers for 3-4 minutes until tender-crisp.

Add the garlic and ginger, stir-fry for another 1-2 minutes until fragrant.

In a small bowl, whisk together the soy sauce, beef broth, oyster sauce, hoisin sauce, sugar, black pepper, and red pepper flakes.

Return the cooked beef to the skillet and pour the sauce mixture over the beef and vegetables. Stir and cook for 2-3 minutes until the sauce thickens and heats through.

Serve over cooked rice and garnish with chopped green onions.

Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4

Chicken Wings, Sautéed Spinach & Seasoned Rice

 

Ingredients

• 4½ lbs whole chicken wings
• 1 tbsp garlic powder
• 1 tbsp curry powder
• 1 tbsp black pepper
• 1 tbsp kosher salt
• 1 tbsp Italian seasoning
• 1 stick butter, optional
• 1 cup of glaze/hot sauce/sauce of choice, optional

  Directions

  Pre-heat oven to 375 ºF. 

  Wash chicken with water or vinegar and pat dry. 

  Add dry seasonings to both sides of chicken.

  Place in a pan and cover with aluminum foil, bake for 45 minutes.

  Remove from oven and uncover. Place back in oven for 35 minutes.

  Add glaze or butter to chicken for last 10 minutes and place back in oven (optional).

  When chicken is done, remove from oven and add more glaze (optional).

  Seasoned Rice

  Ingredients

  • 4 cups chicken stock or water
  • 2 cups basmati rice
  • ½ yellow or sweet onion, diced
  • 1 tbsp curry powder
  • 1 tbsp garlic powder
  • 1 tbsp black pepper
  • 1 tbsp kosher salt
  • 1 tbsp Italian seasoning

  Directions

  Bring stock/water to boil in medium sized pot.

  Reduce heat to medium then add rice, diced onions and seasonings.

  Simmer uncovered for 15–20 minutes, stirring occasionally, until rice is done. 

  Sautéed Spinach

  Ingredients

  • 1 tbsp butter
  • 1 tbsp minced garlic
  • 11 oz spinach
  • salt and pepper, to taste

  Directions

  Use medium size pan, set temperature to medium/medium high.

  Add butter and garlic and let simmer for 3 minutes, stirring frequently (do not let burn).

  Add spinach in stages if needed, then salt and pepper, to taste.

  Cook until spinach has wilted. 

Beans and sausage

 

• Ingredients :
• 1-1/2 pounds bulk spicy pork sausage
• 1 medium green pepper, chopped
• 1 medium onion, chopped
• 1 can (31 ounces) pork and beans
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (15-1/2 ounces) great northern beans, rinsed and drained
• 1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
• 1 can (15 ounces) pinto beans, rinsed and drained
• 1 can (15 ounces) chickpeas, rinsed and drained
• 1-1/2 cups ketchup
• 3/4 cup packed brown sugar
• 2 teaspoons ground mustard
• Instructions :
• In a large skillet, cook and crumble sausage over medium heat until no longer pink; drain. Add green pepper and onion; saute until tender. Drain. Add remaining ingredients.
• Pour into a greased 13x9-in. baking dish. Cover and bake at 325° for 1 hour. Uncover; bake 20-30 minutes longer or until bubbly.