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When planning our trip Napa, Mumm Napa was at the top of our list. In fact, it’s the first winery we scheduled on the tour. There’s no better way to kick off a day of wine tasting than with a glass (or two!) of bubbly. The effervescent bubbles and bright crisp flavors are perfect on a clear palette.

Established in California in the late 1970s, Mumm Napa follows traditional wine making techniques of its French heritage. Considering we’re Francophiles’ and adore French wine, we knew we were in for some special tastings.

From the moment we walked in Mumm Napa was inviting, cozy and excelled in customer service where other Napa wineries failed (we’re looking at you Rutherford Hills). Since we were the first to arrive for that early 10am slot, we were seating front row, which means gorgeous hillside and Rutherford vineyards views. Unfortunately it was a pretty overcast day, but it was calming and breathtaking nevertheless.

Upon seating we were immediately greeted with water and their tasting menu. Where as many wineries limit you to a “red” and “white” option, Mumm Napa had quite a few tasting options to choose from including: Toast Today (signature options you can find at your local grocery store), Club Spotlight (options you can buy online) and Perfect Pick (options you can only purchase at the winery).

Most of us ended up ordering the Perfect Pick tasting package. It felt a bit special to taste wines you aren’t able to get outside the winery. In addition, were were sold when told it included a full glass at the end of the tasting of our choosing, even if it wasn’t on the tasting menu we ordered.

Votes for “favorite of the day” were across the board at the end of the tasting. Some preferred the peach notes of the Sparkling Pino Meunier while others preferred the classic Brut Reserve rose, which is usually my favorite. The rose is 80% Pinot Noir and 20% Chardonnay sparkling wine with a lovely blush color. The Cuvee M Red wasn’t on our tasting menu, so I opted for that when it came time for our full glass. While it had mixed reviews at the table, it ended up being my favorite, so purchased a few bottles to take home. Definitely a twist on a classic. Sweet reds get me every time.

It’s clear Mumm Napa is serious about creating a positive experience for all guests. In addition to a “no tipping” policy, they also show their commitment to non-drinkers by serving them a non-alcoholic bubbly grape juice beverage on the house. Non-drinkers were not shown this same curtesy at other wineries we visited. A totally unexpected perk our entire table was appreciative of. For the record, after one sip, a few of us even ordered some bubbly grape juice to accompany our tasting. Now THAT needs to be bottled up and sold. We’d each order a case.

All in all Mumm Napa was the collectives favorite out of our entire stay. From the chilled bubbly to the friendly staff, Mumm Napa goes above and beyond to create a lasting impression. It was the perfect choose to kick off the day, and had we had time, it would have made a great ending. Maybe next time.

Planning a trip to Napa? Our go to website was Visit Napa Valley. We were able to quickly identify hotels, restaurants and wineries we wanted to hit up. Other winery reviews.

MUMM WINERY

Address – 8445 Silverado Trail, Rutherford, CA 94573

Tastings – $25-$35 depending on the level you select

Reservations – Recommended but not required for fewer than six guests.

The post Mumm Napa – Napa, California appeared first on Foodie and Wine.

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This Creamy Potato and Leek Soup is loaded with flavor,  spices and broth for a rich and velvety finish. Ready in just 30 minutes, this easy soup recipe is a must make. Both stovetop and Instant Pot instructions have been included.

Pull up a chair ladies and gentleman cause this isn’t Julia Child’s Potato and Leek Soup recipe. Sure – her version is amazing…I mean, it’s Julia Child for goodness sake. But Julia’s is a great base-line recipe. With a few extra flavor additions, this Potato and Leek Soup is elevated to heights even Julia can appreciate.

Read for a little history lesson? Creamy Potato and Leek Soup is based on potatoes, leeks, broth and heavy cream.  A variety of spices and herbs can be utilized to punch up the flavor, but the four ingredients mentioned above are must-haves for a traditional Potato and Leek soup.  While strongly associated with Wales, Potato and Leek soup is also a common soup recipe in France (potage parmentier)  and Romania (Ciorbă de praz).  Spot Vichyssoise on the menu? It’s basically Potato and Leek soup served cold.

FoodieandWine.com will be delivering more international recipes moving forward, and a simple staple like Potato and Leek soup is a good start. Make sure to sign up for our Weekly Email List to receive these new recipes in your inbox!

For this recipe, we used the popular Instant Pot Duo Plus, which has a 6 qt capacity.  We’ve posted quite a few Instant Pot recipes, so make sure to check them out.

Creamy Potato and Leek Soup

Here are some tips to keep in mind when making this soup:

Make sure to clean the leeks properly. Lots of dirt and grit in those little folds. To cut and clean – cut off the root and dark green part. Slice in half lengthwise and rinse well under cold water. Make sure to pull away the layers to ensure everything is rinsed out. Transfer to a cutting board and slice into half circles. I like to give them one last rinse in a colander.

Do not over cook the leeks during the first 10 minutes. If you see them start to brown, turn down the heat.

When perusing the ingredients list you’ll see red pepper flakes listed. This is an optional addition, however I highly recommend adding it for flavor. You won’t get the heat of the pepper, just a big flavor punch.

An immersion blender is best for blending the soup. If you’re using a traditional blender, make sure to cool off the soup before blending and work in small batches.

Do not over-blend the soup as the potato will turn gummy. It’s the exact same reason you don’t want to over-mix mashed taters.

Freezer Instruction – This soup can be frozen for up to 3 months, however you must leave the cream out of it and add it in before serving. Just defrost in the refrigerator overnight and then reheat on the stove top over medium heat until warmed up. Add the cream and bring to a low simmer before enjoying.

Here are some variations to keep in mind when making this soup:

Vegan Potato and Leek Soup– to make this Vegan, use vegetable broth and replace the heavy cream with coconut milk. Or leave the coconut milk out all together and increase the broth, to taste.

Dairy-free Potato and Leek Soup – to make this Dairy-free, simply swap out the heavy cream with coconut milk. Or leave the coconut milk out all together and increase the broth, to taste.

OTHER SOUP RECIPES:

Split Pea Soup (Instant Pot/Slow Cooker)

10-Minute Egg Drop Soup

Olive Garden’s Zuppa Toscana Soup

Asparagus Soup with Bacon and Parmesan Cheese

10 Minute Creamy Tomato Soup


Creamy Potato and Leek Soup (Stovetop and Instant Pot)
This Creamy Potato and Leek Soup is loaded with flavor,  spices and broth for a rich and velvety finish. Ready in just 30 minutes, this easy soup recipe is a must make.
Servings6 People
Prep Time5 Minutes
Cook Time25 Minutes
Ingredients
  • 3Tbs Unsalted Butter
  • 2Tbs olive oil(Instant Pot Version Only)
  • 3-4Large Leeks(Equals About 5 Cups Chopped - Light Green and White Parts Only)
  • 4Cloves garlic(Minced)
  • 2Lbs Russet or Yukon Potatoes(1/2” Diced)
  • 7Cups Low Sodium Chicken Broth(Or Vegetable for Vegan Version)
  • 2Whole Bay Leaves
  • 3Sprigs Fresh Thyme
  • 1tsp Salt
  • 1/4tsp Ground White Pepper
  • 1/4tsp Red Pepper Flakes(Optional)
  • 1Cup Heavy Cream or Half and Half(Coconut Milk for Vegan/Dairy-free)
  • Chives (to Taste)(Chopped)
Instructions
STOVE TOP
  1. Add the butter to a large dutch oven or soup pot and turn on medium heat. Once the butter is melted add the leeks and garlic and stir until the leeks are wilted (about 10 minutes).
  2. Add the potatoes, chicken broth, bay leaves, thyme, salt, pepper and red pepper flakes and bring to a rolling boil. Turn the heat down to low and cover. Simmer for 20 minutes or until the potatoes are soft.
  3. Remove the thyme sprigs and bay leaves.
  4. Using an immersion blender, purée the soup until smooth.*
  5. Add the heavy cream and stir to combine. Taste and add salt and pepper if desired.**
  6. Garnish with chives and black pepper and enjoy immediately. To freeze, follow the instructions above.
INSTANT POT
  1. Press the Sauté button and add the butter and oil when the display reads "hot".
  2. Add the leeks, stirring occasionally, and cook until soft (about 10 minutes).
  3. Add the garlic and cook for about 30 seconds, until fragrant.
  4. Add the potatoes, chicken broth, bay leaves, thyme, salt, pepper and red pepper flakes and stir to combine.
  5. Put the lid on the pot and make sure the steam release knob is in the sealed position. Press the Manual (or Pressure Cook) button and set for 10 minutes.
  6. When the Instant beeps to signal the end of cooking, naturally release pressure for 15 minutes. Manually release any remaining steam after 15 minutes.
  7. Remove the thyme sprigs and bay leaves.
  8. Using an immersion blender, purée the soup until smooth.*
  9. Add the heavy cream and stir to combine. Taste and add salt and pepper if desired.**
  10. Garnish with chives and black pepper and enjoy immediately. To freeze, follow the instructions above.
Recipe Notes

You can also use a standard blender, however make sure to cool down the soup AND do not fill the blender base more than halfway.

** Need to adjust the consistency to your liking?  Simmer until thickened or add water/stock to thin it out.

The post Creamy Potato and Leek Soup (Stovetop and Instant Pot) appeared first on Foodie and Wine.

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This Decadent 10-Minute Garlic Butter Baked Lobster Tails Recipe is ready in just 10 minutes with minimal ingredients. Get restaurant quality baked lobster tails, drenched in butter and garlic, at half the price.

With Valentine’s Day right around the corner many of you are looking for some Valentine’s Day Dinner Recipes. We have quite a few for you to choose from, in addition to this 10-Minute Garlic Butter Baked Lobster Tail Recipe:

Beef Wellington with Red Wine Sauce

Garlic Herb Prime Rib Recipe

Making soft, juicy, buttery lobster tails at home is shockingly simple. Gone are the days where you’re left with rubbery lobster. With a few simple ingredients and just 10-minutes, you can have perfect lobster tails prime for dipping in rich butter sauce.

When making these baked lobster tails, keep in mind you do not have to butterfly the meat if you prefer not to. You can always cut a long rectangular area out of the shell to expose the meat if you prefer.

Should I Use Fresh or Frozen  Lobster Tails?

The answer to this question depends on where you live and your shopping habits. When I lived in landlocked Austin it was hard to find high quality fresh seafood compared to San Diego, where we have fresh seafood year round. So even though fresh is the best option, frozen lobster tails is usually my go-to. This lobster tail recipe will make frozen tails taste fresh, so no worries if you can’t find fresh tails to work with.

How to Cook Frozen Lobster Tails:

Frozen lobster tails get cooked the same as fresh tails. All you need to do is thaw them overnight in the refrigerator. Don’t have time? Place them in a pot filled with cold water for 30 minutes. Do not under any circumstances use a microwave or hot water. Just don’t.

How Much Are Lobster Tails?

Lobster tails can be quite inexpensive to make this time of year. You can easily find a 5-6 oz tail for only $5 leading up to Valentine’s Day and through out the year. Costco usually carries them for about $6 each, however you need to buy in multiples of four. Just avoid the fancy markets – those run up to $30 per tail. Hard pass.

How to Butterfly a Lobster Tail:

Place the lobster tail on a cutting board with the shell facing up and the tail facing away from you. Make a snip down the center of the shell until you reach the base of the tail.

Flip the tail over and, using your thumbs, press firmly in the center of the lobster to crack the ribs. You will hear a snapping sound as you press down.

Flip the tail back over and remove the vein (if one is present). Carefully glide your thumbs or index fingers under the meat to detach it from the shell.

Once detached, carefully lift the meat from the shell (keeping the base attached). Press the spread shell together and set the lobster over the top.

How To Bake Lobster Tails

A few tips to baking lobster tails.

Cut the tails using a very sharp kitchen knife. Dull knifes will break the shell. Who wants to pick out broken shells before cooking?

Before pre-heating the oven, move the rack to the top slot if your lobster tails are under 7 oz. If the tails are over 7 oz, move the rack to the center slot.

Cooking times do vary based on the size of your lobster tail. Even with this guidelines you should watch the oven closely to avoid burning.

Broiling Times for Lobster Tails:
Small (4 oz or under) – 6 to 8 minutes
Medium (5 to 6 oz) – 10-11 minutes
Large (7 to 9 oz) – 12-15 minutes

Broil lobster meat until  140 – 145˚F. It should be opaque and white in the center while the shell is bright red. The meat should be firm to the touch.

What To Serve Lobster Tails With?

You mean other than drawn butter? How about drawn butter flavored with minced garlic or Old Bay seasonings? Butter laced with freshly chopped thyme, dill, tarragon or a sprinkle of paprika. A squeeze of lemon? These are numerous flavors you can add to butter to pair your broiled lobster with. Experiment until you find your favorite pairing.

Garlic Macaroni and Cheese (Leave out the Parmesan)

Creamy Mashed Potatoes

Corn on the Cob

DRINK PAIRING RECOMMENDATIONS

Wine – Buttery Chardonnay, Crisp Sauvignon Blanc, Viognier, White Burgundy, Chenin Blanc (non oak-y option), Dry Vouvrays

Beer –Belgian Witbiers, Hefeweizens, German-style Pilsner


10 Minute Garlic Butter Baked Lobster Tail
This Decadent 10-Minute Garlic Butter Baked Lobster Tails Recipe is ready in just 10 minutes with minimal ingredients. Get restaurant quality baked lobster tails, drenched in butter and garlic, at half the price. 
Servings2 People
Prep Time2 Minutes
Cook Time8 Minutes
Ingredients
  • 2 Lobster Tails(Thawed and Butterflied)*
  • 2Tbs Butter(+ Extra For Dipping)
  • 2Cloves garlic(Minced)
  • 1Pinch Sea Salt(To Taste)
  • 1/8tsp Cajun Spice(Optional)
  • 1 Lemon(Juiced)
Instructions
  1. Preheat broiler to high.
  2. Set pre-cut lobster tails on a baking sheet or an oven safe dish. (See Notes for Cutting Instructions)*
  3. Put butter and minced garlic in a small microwavable bowl and microwave about 30 seconds until melted. Using a small spoon, drizzle evenly over the exposed lobster meat.
  4. Squeeze a slice of lemon over each tail.
  5. Sprinkle with a pinch of cajun seasonings or sea salt (one or the other - not both).
  6. Place in the oven and cook until meat is opaque and white (see broiling chart in notes)**
  7. Remove and serve immediately with drawn butter and lemon slices.
Recipe Notes

*Prefer not to butterfly the meat? Just cut a long rectangular area out of the shell to expose the meat.

**Broiling Times for Lobster Tails:
Small (4 oz or under) - 6 to 8 minutes
Medium (5 to 6 oz) - 10-11 minutes
Large (7 to 9 oz) - 12-15 minutes

Broil lobster meat until  140 - 145˚F. It should be opaque and white in the center while the shell is bright red. The meat should be firm to the touch.

The post 10 Minute Garlic Butter Baked Lobster Tail appeared first on Foodie and Wine.

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Decadent and tender filet mignon, topped with a rich mushroom duxelles, delicate prosciutto and wrapped in a golden, buttery puff pastry. Individual Beef Wellingtons are the perfect special occasion meal.

This Individual Beef Wellington recipe is right up there with our Garlic Herb Prime Rib Recipe. Both are decadent and worthy of top billing at your next holiday meal. Both can be intimidating beef recipes, however they don’t have to be. With a bit of pre-planning and focus, these two special occasion beef recipes will soon be in your foodie wheelhouse.

Beef Wellington is an old school recipe from England, however is having a bit of a resurgence the past decade thanks to Gordon Ramsey and Hell’s Kitchen.  What makes Beef Wellington so good is the layering of complex flavors. Once cooked you’re left with a flakey butter crust on the outside and a perfectly cooked tender medium-rare steak on the inside.

What is Beef Wellington?

A traditional Beef Wellington recipe is an English dish utilizing the tender chateaubriand cut of beef. It’s topped with a mushroom duxelles and flavorful pâté, before wrapping in puff pastry. If you’re looking for a Beef Wellington without pâté, this recipe is right up your alley. As with Gordon Ramsey’s version, we are replacing the pâté with prosciutto (adds fat and flavor to the dish) and adding mustard (to add a hit of acidity and lightness). Even if you don’t like mustard, don’t skip this ingredient. It melds nicely to the finished flavor and doesn’t have the typical high profile flavor. Of course if you’re super anti-mustard leaving it off wouldn’t be the worst thing in the world. (See “over salting the sauce” notes below).

Can Beef Wellington Be Prepared in Advance?

Yep. You can prepare and assemble your Individual Beef Wellington up to 3 days before cooking. You’ll keep it wrapped in plastic wrap until you’re ready to envelope with the puff pastry and pop in the oven. This is a HUGE time saver come Christmas day or Valentine’s Day.

How To Make Beef Wellington:

Individual Beef Wellington is time consuming to prepare. There’s no short cut other than prepping and assembling the beef days before cooking. But that doesn’t cut down on overall time. It is deceptively easy however – even though it doesn’t look like it on TV. Steps include: searing and prepping the beef, making the mushroom duxelles, assembling the wellington, wrapping the wellington and then cooking. Our version includes a delicious red wine pan sauce to round out the dish.

What to Serve with Beef Wellington:

Slow Cooker Mashed Potatoes

Buttery Herbed Smashed Potatoes

Roasted Mushrooms in Garlic Butter Sauce

Sautéed Mushrooms in Red Wine

Beef Wellington Sauce:

Utilizing Gordon Ramsey’s recipe as a base, I simplified it and created a simple red wine pan reduction sauce to serve alongside your Individual Beef Wellington. It’s made while the steaks are cooking. It’s in between an au jus and gravy but you can easily thin it out if you prefer more of an au jus finish. While the Beef Wellington itself is clearly the star of the show, this red wine sauce deserves a star of its own.

Beef Wellington Tips:

Make sure your pan is smoking hot when searing the filet mignon. A bit of smoke should be coming off the hot oil before you add the steaks.

Take care when layering the prosciutto – you want minimal tears. Tears = holes for the juices to escape when baking.

An array of mushrooms creates the best finished product. Think Baby Bellas, White Button, Cremini, etc. Sure you can use just one kind, but an array is best. I use three when making this dish.

Excess puff pastry = thick and doughy vs light, airy and crisp. Make sure to trim off excess puff pastry. More does not equal best.

Puff Pastry should be thawed, but cold. If it’s been left out too long it’s too warm to use. It won’t puff up and brown properly. It will also be difficult to work with. If you think your puff pastry is too warm, just set it back in the refrigerator for 30 minutes.

Do not skip tasting the red wine reduction sauce before salting. When using beef consommé, I find no additional salt is needed. You don’t want to bake a perfect Beef Wellington only to find the sauce over-salted. Don’t make this rookie mistake.

Restrain Yo! Self – As with any roast, you’ll need to let it rest for 10 minutes after removing from the oven. This 10 minute rest will help the steaks retain their juices when slicing.


Individual Beef Wellingtons with Red Wine Pan Sauce
Decadent and tender filet mignon, topped with a rich mushroom duxelles, delicate prosciutto and wrapped in a golden, buttery puff pastry. Individual Beef Wellingtons are the perfect special occasion meal. 
Servings2 People
Prep Time1.5 Hours
Cook Time20 Minutes
Passive Time10 Minutes
Ingredients
Filet Mignon
  • 28 oz Beef Tenderloin Steaks
  • 2Tbsp. Dijon Mustard or English Mustard
  • 4oz Prosciutto(8 Slices)
  • 1Sheet Puff Pastry(Thawed, But Cold)
  • 1Large Egg Yolk
  • Kosher Salt(To Taste)
  • Black Pepper(To Taste)
Mushroom Duxelles
  • 8oz Medley of Mushrooms(Button, Cremini, Baby Bella, Shiitake - Up to You!)
  • 1Sprig Fresh Thyme
  • 1/8tsp. Salt
  • 1/8tsp. Black Pepper
Red Wine Sauce
  • 1Tbsp. Unsalted Butter
  • 1/4Cup Dry Red Wine(I use Pinot Noir)
  • 1/4Cup Shallots(Finely Diced)
  • 1Tbsp. All-purpose Flour
  • 1.5Cups Beef Consommé or Stock
  • 1 Sprig Fresh Thyme
  • 1 Dried Bay Leaf
Instructions
Puff Pastry
  1. Defrost the puff pastry according to the package directions. Recommendation: Transfer the covered dough to the refrigerator the night before baking.
Mushroom Duxelles
  1. Add mushrooms to a food processor and “pulse” until you’re left with Panko sized mushrooms bits. Do not overmix - you don’t want to liquify.
  2. Pre-heat a large skillet to medium heat. Add the mushrooms and thyme and sauté for 10 minutes until the moisture has evaporated from the mix.
  3. Add the salt and pepper before transfering to a bowl. Refrigerate until ready to use.
Beef - Prepration
  1. Use a paper towel to pat dry the steaks. Liberally season each side with salt and black pepper.
  2. Add the olive oil to a large skillet over medium-high heat. Wait until the oil is slightly smoking to begin searing.
  3. Add the filets to the hot pan, and brown for 2 minutes on each side. Quickly sear the edges so all sides are browned. Transfer the seared steaks to a plate.
  4. While hot, brush a tablespoon of Dijon mustard over the surface of each filet. Set aside.
Beef - Assembly
  1. Tear off a large piece of plastic wrap and place on top of a large cutting board.
  2. Gently transfer 4 slices of prosciutto to the middle of the plastic wrap. Slices should overlap about 1/3” to help seal in the juices when cooking.
  3. Gently spread half of the mushroom duxelle over the prosciutto, leaving a 1/2” border along each side.
  4. Set a filet in the center of the prosciutto/mushroom layer. Gently roll the prosciutto around the filet using the plastic wrap to help wrap as tightly as possible (view video for visual). You want the prosciutto to be as tightly wrapped around the filet as possible. Twist the saran wrap on the edges to tighten/draw the excess prosciutto into the filet. Refrigerate for 15 minutes to set the shape. Repeat with the second filet.
  5. In a small bowl, mix the egg yolk with 2 tsp water and whisk. Set aside.
  6. Tear off a large piece of plastic wrap and place on top of a large cutting board. Roll out the defrosted pastry sheet and cut in half (on the short side - so you're left with short rectangles, not long rectangles). 10" X 15
  7. Unwrap the first fillet and place about 1/3 way down the top edge, centered from left to right (view video for visual). Lightly brush the pastry edges with egg wash. Gently lift the pastry edge closest to you and stretch over the entire filet. If needed, gently stretch out the dough to cover. The dough should wrap to about 1/4” under the bottom side of the filet. Cut off any extra puff pastry before you seal the seam. Press the two seams gently to seal tightly. Once the long edge is sealed, fold in the shorter sides and squeeze tightly to seal. Again - stretch the dough if need be to ensure the sides are fully enclosed. Repeat with the second filet.
  8. Tightly wrap the plastic wrap around the filets to further firm up the seams. Twist up the plastic wrap on the short edges and fold under the wrapped filets to keep them from untwisting. Refrigerate for 15 minutes to set.
  9. Move the metal shelf inside the oven to the upper middle potion and pre-heat to 400 degrees F.
  10. Line a baking sheet pan with parchment paper and place the unwrapped filets seam-side down on the sheet. Brush the tops and sides with the egg wash and sprinkle with kosher salt.
  11. OPTIONAL: Use the back of a knife to add some decorational lines to the pastry. Be gentle as to not cut through the dough.
  12. Bake for approximately 20 minutes or until the internal temperature of the steak reaches 125°F for medium-rare. Insert a meat thermometer in the side of the wellington to confirm your desired temperature has been acheived.
  13. Remove the beef wellingtons from the oven and rest for 10 minutes before slicing.
Red Wine Sauce
  1. While the wellington’s are baking, place the same skillet you used to sear the meat over medium heat. If little dripping are leftover, add a tablespoon of butter to the pan.
  2. Add the shallots and cook for 30 seconds.
  3. Add the red wine and stir until the wine is reduced by about half. You should no longer smell the wine at the point.
  4. Add the flour and whisk for one minute.
  5. Add 1/4 cup of beef consumme and whisk until combined and the flour is integrated. Add the rest of the beef consumme, the thyme, bay leaf and black pepper. DO NOT add the salt until the end after you’ve tasted the reduced sauce.
  6. Let simmer on low until ready to serve. Fish out the thyme sprig and bay leaf. Taste prior to serving and add salt as needed.
Recipe Notes

*Please read the 'Beef Wellington Tips' section above BEFORE starting the recipe.

*To serve, slice the rested steak into medallions and serve with the red wine reduction sauce.

Adapted from Gordon Ramsey’s Beef Wellington Recipe

The post Individual Beef Wellington with Red Wine Sauce appeared first on Foodie and Wine.

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Split Pea Soup with Ham is a hearty and comforting soup comprised of split peas simmering in a flavorful broth. This Split Pea Soup can be made in the Slow Cooker, Instant Pot or Stovetop.

Split Pea Soup is one of the easiest soup recipes to make. It’s pretty hands off no matter the method you utilize to cook. In addition, it’s pretty adaptable for various lifestyles out there, including vegan and vegetarian. This is the perfect soup recipe to use up your leftover Easter or Christmas Ham.

The elements of this split pea soup combine to produce a silky and smoky flavor unsurpassed by store bought brands. The split peas add the starchiness and thickness while the sweet carrots and salty ham balance out the earthy flavor of the peas. 

Included below are instructions for Slow Cooker Split Pea Soup, Instant Pot Split Pea Soup and Stovetop Split Pea Soup.

For this recipe, we used the popular Instant Pot Duo Plus, which has a 6 qt capacity.  We’ve posted quite a few Instant Pot recipes, so make sure to check them out.

Split Pea Soup Notes:

The split peas need to be rinsed and picked through to remove any stones that may be mixed into the bag. DO NOT skip this step. Who wants a trip to the Dentist for a broken tooth?

To reduce carbs, feel free to omit the potatoes. No replacement is needed.

The thickness of the soup is adjustable to your personal preference, hence the range in the amount of broth needed. Start with the lowest called for amount and add to the end product as you see fit. Split peas continue to thicken as it stands, so the longer it cooks the thicker it will be. 

With the exception of the butter and olive oil, the ingredients for the slow Cooker Split Pea Soup, Instant Pot Split Pea Soup and Stovetop Split Pea Soup version stay the same.

Do Split Peas Need To Be Soaked?

It depends on the manner in which you cook the split peas. Neither the Slow Cooker Split Pea Soup or Instant Pot Split Pea Soup versions need to be soaked. This Stovetop Split Pea soup recipe does not require soaking as they are simmering in the broth for close to two hours. Most split pea recipes, with cook times under 2 hours, tend to need pre-soaked beans. 

What Are The Ingredients For Split Pea Soup?

Besides split peas and the optional ham, the ingredients for Split Pea Soup are mainly healthy vegetables: chicken broth, onion, celery, carrots, garlic, bay leaf, thyme, black pepper, salt. 

Ham Bone Substitutes for Split Pea Soup:

While many use ham bone in their Split Pea Soup, I tend to use leftover deli ham since that’s usually what I have on hand. You could also use smoked ham shanks or ham hocks. It’s such a flavorful soup recipe, you can’t go wrong with any versions of ham, really.

Is Split Pea Soup Vegan/Vegetarian?

It sure can be. Just utilize vegetable stock in place of the chicken broth, omit the ham and use equal parts olive oil in place of the butter.

Is this Split Pea Soup Recipe Dairy Free?

Not as written. Just replace the butter with olive oil and you’re good to go. Oh – and leave out the dollop of sour cream as well.

Can You Freeze Split Pea Soup?

Split pea soup can be made in advance and stored in the refrigerator for 3 days or in the freezer for up to 3 months. Make sure the soup is completely cooled and tightly covered. It will thicken so be prepared to add a little chicken broth or water to thin out a bit when reheating. 

Here are a few other soup recipes to check out:

Olive Garden Zuppa Toscana

10 Minute Egg Drop Soup

10 Minute Creamy Tomato Soup

Asparagus Soup with Bacon


Split Pea Soup (Instant Pot/Slow Cooker/Stovetop)
Split Pea Soup with Ham is a hearty and comforting soup comprised of split peas simmering in a flavorful broth. This Split Pea Soup can be made in the Slow Cooker, Instant Pot or Stovetop.
Servings8 Servings
Prep Time5 Minutes
Cook Time20 Minutes
Passive Time20 Minutes
Ingredients
  • 1Tbsp. olive oil(Omit: Stovetop and Slow Cooker)
  • 2Tbsp. Unsalted Butter(Omit: Stovetop and Slow Cooker)
  • 1Cup Yellow Onions(Chopped)
  • 1Medium Yukon or Russet Potatoes(Peeled and Diced)
  • 1Stalk Celery(Chopped)
  • 2 Bay Leaf
  • 1/4tsp. Ground Thyme
  • 3 Carrots(Peeled and Chopped)
  • 5Cloves garlic(Finely Minced)
  • 1/2tsp. Ground Black Pepper
  • 5-7Cups Chicken Broth(or Vegetable Broth or Water)
  • 1Lbs. Dried Green Split Peas(Rinsed and Drained)
  • 2Lbs Ham Hocks(Or 1 lb. Diced Deli Ham)
  • 1/2tsp. Kosher Salt
  • Sour Cream(Optional)
Instructions
Instant Pot Split Pea Soup
  1. Turn the pressure cooker on and press the Sauté button. Add the olive oil and butter once the screen says "hot".
  2. Add the onion, potatoes, celery, bay leaves, and thyme and stir occasionally until the onions are slightly translucent.
  3. Stir in the carrots, garlic, ham and pepper. Cook for about a minute.
  4. Add 5 cups of broth and bring to a simmer (You'll add the extra broth later if you like a thinner consistency).
  5. Stir in the rinsed split pea.
  6. Put the lid on the pot and lock. Make sure the steam release valve is in the sealed position.
  7. Press the cancel button. Press the Pressure Cook button and set to 20 minutes, high pressure.
  8. After cooking, let the soup NPR for 10 minutes before releasing the steam valve and removing the lid.
  9. Discard the bay leaves and any ham bones if you used them.
  10. Coarsely mash soup to desired consistency. Add up to two cups of chicken broth to thin.
  11. When cooled slightly, taste and add salt as needed.
  12. Transfer to soup bowls, top with sour cream (optional) and enjoy immediately.
Slow Cooker Split Pea Soup
  1. Add the onions, potatoes, celery, bay leaves, thyme, carrots, garlic, black pepper, salt, broth and split peas to the slow cooker and stir to combine.
  2. Add the ham and cover. Cook on Low for 5-6 hours.
  3. Remove the bay leaves and any ham bones.
  4. Coarsely mash soup to desired consistency. Add up to two cups of chicken broth to thin.
  5. When cooled slightly, taste and add salt as needed.
  6. Transfer to soup bowls, top with sour cream (optional) and enjoy immediately.
Stovetop Split Pea Soup
  1. In a large pot, add the bay leaves, broth, peas, and ham. Stir to combine. Bring to a boil and reduce heat to low. Place the lid on the pot and simmer for 1 hour.
  2. Add in the onions, potatoes, celery, carrots, pepper, garlic and thyme. Cover and simmer for 1 hour, or until the beans are soft.
  3. Remove the bay leaves and any ham bones.
  4. Coarsely mash soup to desired consistency. Add up to two cups of chicken broth to thin.
  5. When cooled slightly, taste and add salt as needed.
  6. Transfer to soup bowls, top with sour cream (optional) and enjoy immediately.
Recipe Notes

To reduce carbs, feel free to omit the potatoes. No replacement is needed.

Optional: Add up to two cups of chicken broth once cooked, to reach desired consistency.

The split peas need to be rinsed and picked through to remove any stones that may be mixed into the bag.

The post Split Pea Soup (Instant Pot/Slow Cooker/Stovetop) appeared first on Foodie and Wine.

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These are the World’s Best Buttery Herbed Smashed Potatoes. Smashed red potatoes are loaded with butter, parmesan cheese, garlic and thyme. These babies are the perfect addition to your next meal.

These easy smashed potatoes will quickly become a family favorite. From the quick and easy preparation to the crispy buttery finish, you’ll be adding these to your menu plan weekly.

While these can be made with a variety of different potatoes, we prefer the red potato. You’ll be left with a nice crispy exterior and a soft center. Feel free to substitute in Baby Yukon or Dutch Yellow Baby potatoes if that’s what you have on hand. You could also swap out the thyme for rosemary if you prefer that herb over thyme.

Garlic Butter in All Its Glory.

These easy smashed potatoes will pair nicely with our Garlic Prime Rib Roast Recipe or Instant Pot Roast Beef

Other Potato Recipes:

Creamy Slow Cooker Mashed Potatoes

Loaded Pulled Pork Potato Skins

Now get out your holiday menu plan and add this Smashed Potatoes Recipe to the list.


Garlic and Thyme Smashed Potatoes
These are the World's Best Buttery Herbed Smashed Potatoes. Smashed red potatoes are loaded with parmesan cheese, garlic and thyme. These babies are ready in under 30 minutes and are the perfect addition to your next meal.
Servings6 Servings
Prep Time5 Minutes
Cook Time45 Minutes
Ingredients
  • 2Lb. Small Red Potatoes(see above for alt recommendations)
  • 3Tbs. Melted Butter or Ghee
  • 3Cloves Garlic (Pressed)
  • 1Tbs. Dried Thyme(or: Rosemary, Parsley)
  • 2Tbs. Parmesan Cheese (Shredded)
  • Kosher Salt (to Taste)
  • Black Pepper (to Taste)
  • OPTIONAL: red pepper flakes
Instructions
  1. Preheat oven to 450 degrees. Lightly grease a large baking sheet with nonstick spray. Set aside.
  2. In a large pot of boiling water, cook potatoes until fork tender, about 15-20 minutes; drain well.
  3. Transfer potatoes to the prepared baking sheet. Using a large fork or potato masher, gently flatten the potatoes.
  4. In a small bowl, mix together the butter, garlic and dried thyme. Gently spoon the butter mixture over each potato. Sprinkle with kosher salt and black pepper (and red pepper flakes if desired).
  5. Bake for 18-20 minutes, until golden brown and crispy.
  6. Remove from oven and sprinkle with parmesan cheese. Return to the oven for 2-3 minutes, until the cheese is melted.
  7. Serve immediately.
Recipe Notes

Substitute in Baby Yukon or Dutch Yellow Baby potatoes vs. baby red potatoes.

Substitute in rosemary or parsley instead of the thyme.

The post World’s Best Buttery Herbed Smashed Potatoes appeared first on Foodie and Wine.

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‘Tis the season for festive food, ugly holiday sweater parties and gift shopping for loved ones! If you’re anything like me you need some assistance in the gift giving department. At the ripe old age of “Nowhere near 21”, I’ve pretty much purchased every “go to” holiday gift under the sun. What I do rock at is picking out food based gifts. Most of the items on this list I own and recommend (I double recommend the Passion Fruit Cocktail Syrup). A few are on my “wish list” so take note, Santa!

The post The Best Foodie Gift Ideas 2018 appeared first on Foodie and Wine.

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Melt-in-your-mouth Prime Rib Recipe with 1,000’s of 5-star reviews. You’ll be a convert after using our recipe and cooking method. This is one of the most popular Prime Rib recipes online.

UPDATED: New photos were added in Nov 2018. The recipe hasn’t changed from the original.

If you’re looking for an easy and tasty Prime Rib Recipe, congrats! It means you’re awesome enough to realize a Prime Rib Roast is the way to go for your holiday meal.

Turkey? Been there. (Even though our Instant Pot Turkey is amazing)

Ham? Done that.

If you’re new to cooking prime rib roast than you’ll probably have one thought running through your head in the days leading up to the holiday: “please don’t let me screw up this expensive piece of meat.” We’ve received a ton of emails lately asking “How to Cook Prime Rib”.

Have no fear, FoodieandWine.com is here! We’ve tried countless cooking methods and Prime Rib recipes over the years and this prime rib recipe is the clear winner. You’ll get the nice char on the outside with melt in your mouth meat on the inside. In case you were wondering, yes a standing rib roast is one and the same.

In addition to testing various prime rib rub recipes and cooking methods, we also quickly learned one slab of meat is not like the other. We’ve personally tested 4 popular brands/companies over the past year and the clear winners were brands using actual prime cuts (stay away from anything labeled “choice”). Yes – even though the name is “Prime Rib” you still find “Choice” offerings, as is the case at Costco. Getting a Certified Angus Beef cut with the perfect amount of marbleization is paramount to the final product.

In addition to this Prime Rib Recipe, we’re making a few other dishes this holiday season.

This prime rib roast recipe used an easy method to “char” and then “cook” the prime rib roast. The very high temp in the beginning starts the cooking process, heats the oven to a high enough temperature to slow cook the roast AND provides a nice char on the outside of the roast. Look at this thing of beauty:

Our favorite prime rib recipe combines a delicious prime rib rub with best cooking practices to help you nail your prime rib roast.

PRIME RIB RECIPE COOKING TIPS:

Take the meat out of the refrigerator at least 4 hours before cooking. This allows the meat to evenly cook inside and out.

Calculate the initial cooking time by allowing 5 minutes per pound of meat. For example, a 5 pound roast will need 25 minutes of initial cooking time while a 9 pound roast would need to initially cook for 45.

Using a digital meat thermometer is A MUST! Part of cooking a prime rib includes leaving the oven door shut for hours. Unless you’re able to position your manual thermometer so it’s still in view through a closed oven door, spend an extra few bucks and go digital. You won’t regret it.

You can’t go wrong with the rub! We heavy up on garlic and thyme, but if rosemary is your thing feel free to double the amount we call for.

Plan out your cooking schedule so you leave ample time to cook your prime rib roast to your preferred doneness. Also, the side dishes we cook usually take 30 minutes. While our meat is resting we have the side dishes prepped and ready to pop in the oven the minute the meat is removed.

While not mandatory, we like to bone and tie our Prime Rib so it’s easier to cut after being cooked. If you’re not sure how to do this, watch this You Tube video. It’s incredibly easy to do.

New model ovens can cool down faster than older models due to the internal fan. If you find your oven is too cool after the 2 hour wait time, turn the oven back on to 500. Only keep it on until the oven gets back up to 500, then turn it off. Again – keep the OVEN DOOR closed to keep the heat in. As long as you have your digital thermometer you have nothing to fear!

Still have questions? Feel free to leave a comment before and we’re happy to answer!

DRINK PAIRING RECOMMENDATIONS

Wine – Bordeaux, Riojo, Syrah, Cabernet Sauvignon, Merlot, Malbec

Beer – Brown Ale, Porter, Stout, Amber Ale

Melt In Your Mouth Prime Rib Roast
Melt-in-your-mouth Prime Rib Recipe with 1,000's of 5-star reviews. You'll be a convert after using our recipe and cooking method. This is one of the most popular Prime Rib recipes online.
Servings1 Roast
Prep Time4 hours
Cook Time3 hours
Ingredients
Prime Rib
  • 12-6 Bone Prime Rib Roast(Boned and Tied)
  • 3tbsp olive oil
  • 3-4clove garlic(Sliced or Minced)
Prime Rib Rub
  • 1tbsp Dried Thyme
  • 1tbsp Dried Rosemary
  • 1tbsp Black Pepper
  • 1tbsp Onion Powder
  • 1tbsp Garlic Powder
  • 2tbsp Kosher Salt
Instructions
  1. Remove the prime rib from the refrigerator 4 hours before cooking.
  2. minutes before cooking, bone and tie the meat (Optional)
  3. Cut 1/2" slits on the top of the roast and insert minced or sliced garlic.
  4. Rub the outside of the roast with high quality olive oil.
  5. Combine the rosemary, thyme, kosher salt, black pepper, onion powder and garlic powder and spread evenly over the roast.
  6. Let rest while the oven pre-heats to 500 degree F (260 degree C).
  7. Transfer the roast to a roasting pan, bone side down.
  8. Insert the thermometer into the center of the roast and place in the oven (2nd rack from the bottom).
  9. Calculate your initial cooking time by allowing 5 minutes per pound of meat (a 9 lb roast would cook for 45 minutes while a 6 lb roast would cook for 30).
  10. This will provide a nice crunch on the exterior. The seasoning rub will get charred but that's what creates the deeply savory crust.
  11. After your calculated cooking time is up, turn the oven off but DON'T OPEN THE OVEN DOOR.
  12. After 2 hours the center of your roast will be 135 degrees F, which is medium-rare.
  13. If you prefer medium just keep it in the oven until it reaches 150 degrees F.
  14. Remove from the oven and let rest for 10 minutes.
Recipe Notes

Resting - your roast will increase in temperature the longer it rests. If you plan on resting your rib for 20-25 minutes, to cook other items, only cook your roast to 115 degrees. Your roast will rise in temperature to approx. 135 degrees after a 20 minute rest period.

The post Melt-in-Your-Mouth Garlic Herb Prime Rib Recipe appeared first on Foodie and Wine.

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This Easy Mexican Chili Verde recipe is composed of tender chunks of chicken or pork in a flavorful broth of Mexican chilies. This rich Chili Verde recipe is made in the Instant Pot to create a quick and easy weekday dinner.

Mexican Chili Verde is one of our go-to Mexican recipes during the fall and winter months. The tender and flavorful chunks of chicken or pork, smothered with green chili verde sauce is comforting after a long day. Serve along side tortillas, rice and our slow cooker refried beans, and you’ve got an easy weekday meal. Prefer chili verde burritos? Just use tongs to scoop out the meat and fill up your flour tortilla.

The trick to making authentic chili verde is building flavors. From the variety of chilies to the toppings, chili verde sauce is best when layered with flavor. Our easy Mexican chili verde is made using a variety of Mexican chilies and spices. Think tomatillos, jalapeños, poblano and hatch chilies.

Just look at all the good stuff we have brewing:

How Long Does it Take to Make Chili Verde?

While traditionally made on the stove, we’ve cut down the process by using the Instant Pot. Gone is the time-consuming roasting of the chilies and the meat searing. This dump and go Instant Pot Green Chili version delivers all the same flavor in half the time as a stove top version. The cooking time does vary from chicken to pork so adjust accordingly.

For this recipe, we used the popular Instant Pot Duo Plus, which has a 6 qt capacity.  We’ve posted quite a few Instant Pot recipes, so make sure to check them out.

Does Chili Verde Freeze Well?

Yep – it freezes extremely well. This is a great freezer meal for sure. If meal prepping, combine all the uncooked ingredients (other than the cilantro) in a freezer bag and freeze up to 3 months. When ready to cook just dump it all into the Instant Pot and steam for 5 minutes to start thawing out the sauce. Then follow the same cooking directions as outlined below.

To reheat frozen chili verde just dump it all into the Instant Pot and saute for 5 minutes to kick start the defrosting of the sauce. After sautéing, use the steam setting for 5 to 10 minutes (lid on – valve in the sealed position). It will take more time to come to pressure as the contents are frozen.

What Meat is Used For Chili Verde?

You can use chicken or pork in our Chili Verde recipe. Both meats provide a flavorful base and outstanding finished product. We tend to use what’s in our freezer.

If using chicken, make sure to use drumsticks or thighs with the bones and skin intact. Chicken breasts will not provide the same depth of flavor as drumsticks or thighs, but will work. Just decrease cooking by 5 minutes.

If you’re using pork, use boneless pork shoulder, cut into 2-inch chunks.  Boneless pork shoulder is the traditional cut and it is relatively inexpensive and easy to find.

What Peppers Are Used For Chili Verde?

You can use a variety of peppers, depending on your heat preference and what’s available at your local market. Don’t have hatch chilies? Replace with more poblano or Anaheim peppers. Want some heat? Replace the poblano peppers with more serrano or jalapeños. The mix is up to you as long as you keep the amount of peppers used similar to as written below.

Chili Verde Toppings

We love topping our chili verde with a ton of sour cream. Actually we top all our Mexican recipes with a ton of sour cream. (Tip- if you haven’t tried sour cream on your pancakes, you’re missing out). Other topping ideas: avocado, cilantro or small tortilla chips for a little crunch.

Hailing from San Diego we’re Mexican food fiends. A few of our other Mexican Recipes to check out: San Diego-style Carne Asada, Easy Slow Cooker Carnitas, Restaurant Style Homemade Salsa and Cheesy Chicken Enchiladas.


Easy Mexican Chili Verde (Pork or Chicken)
This Easy Mexican Chili Verde recipe is composed of tender chunks of chicken or pork in a flavorful broth of Mexican chilies. This rich Chili Verde recipe is made in the Instant Pot to create a quick and easy weekday dinner.
Servings6 People
Prep Time10 Minutes
Cook Time15 Minutes
Passive Time10 Minutes
Ingredients
  • 3Lbs chicken thighs or drumsticks (with bones and skin)(or 2 pounds of boneless pork shoulder - cut into 2" chunks)
  • 5Medium tomatillos(husked and quartered)
  • 3Medium poblano peppers or hatch chilis(roughly chopped and seeded)
  • 2Medium Anaheim or Cubanelle peppers(roughly chopped and seeded)
  • 2Medium Serrano or jalapeño peppers(roughly chopped and seeded)
  • 1Medium white onion(roughly chopped)
  • 5 Cloves of Garlic(minced)
  • 1/2 Tbs. Ground Cumin
  • 1tsp Garlic Powder
  • Kosher Salt(to taste)
  • 1/4Cup Cilantro Leaves
  • Optional: Tortillas, Lime Wedge, Avocado, Sour Cream
Instructions
CHICKEN VERSION
  1. Add the chicken, peppers, onion, garlic, cumin, garlic powder and a pinch of salt to the Instant Pot and stir to combine.
  2. Place the lid on the Instant Pot with the valve in the sealed position. Set at High Pressure for 20 minutes. Once finished, you can QR or let it naturally release.
  3. Using tongs, carefully transfer the hot chicken to a large bowl and set aside. Add the cilantro and blend the sauce with a hand blender (or a standing blender). Taste and adjust salt accordingly.
  4. Once chicken has cooled slightly, discard the skin and bones and shred (using two folks). Place the shredded chicken back into the sauce and stir to combine.
  5. Garnish with desired topping and serve immediately. Or keep on the "warm" setting until you're ready to serve.
PORK VERSION
  1. Add the pork, peppers, onion, garlic, cumin, garlic powder and a pinch of salt to the Instant Pot and stir to combine.
  2. Once sizzling, place the lid on the Instant Pot with the valve in the sealed position. Set at High Pressure for 30 minutes. Once finished, you can QR or let it naturally release.
  3. Using tongs, carefully transfer the hot pork to a large bowl and set aside. Add the cilantro and blend the sauce with a hand blender (or a standing blender). Taste and adjust salt accordingly.
  4. Place the pork back into the sauce and stir to combine.
  5. Garnish with desired topping and serve immediately. Or keep on the "warm" setting until you're ready to serve.
Recipe Notes

Recipe adapted from Serious Eats

The post Easy Mexican Chili Verde (Chicken or Pork) appeared first on Foodie and Wine.

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Welcome to November…the month of turkey, pumpkins and apples! During the holiday season it’s hard to plan one week ahead let alone a month ahead so we’re doing the planning for you. With a nice big mix of meal ideas we’re hoping you can mix/match and adapt to your families needs. Here is the Monthly Menu Plan for October.

Each week we highlight seven dinner recipes, three side dishes and two dessert recipes. This list features an array of dietary options (we’ve tried to note that where applicable). Think keto recipes, Instant Pot recipes, Slow Cooker Recipes, etc.

Monthly Menu Plan

Dinner Recipes

Korean beef

Smoked beef tenderloin  (Keto/Whole30/GF/ Paleo)

Crock pot chicken tortilla soup  (Keto/Whole30/GF/ Paleo)

Old fashioned beef vegetable soup

Laughing cow stuffed chicken breasts

Baked chicken Parmesan – gluten free

Lamb kofta curry

Side Dishes

Best ever garlic bread

Avocado black eyed pea salad (GF recipe)

Dessert Recipes

Arroz con leche

Dinner Recipes

Turkey cranberry sliders

Easy chicken Marsala  (Crock pot/Keto/GF recipe)

Instant pot Swiss steak

Taco soup recipe

Stuffed chicken breasts  (Keto/GF recipe)

Bacon basil tomato pasta

Easiest IP beef stew  (Instant pot/Paleo/GF recipe)

Side Dishes

Slow cooker mashed potatoes (Crock pot/GF recipe)

Sheet pan roasted veggies (Keto/Whole30/GF/ Paleo)

Dessert Recipes

Easy ruby apple pie

Dinner Recipes

Instant pot beef stroganoff

Chicken enchilada skillet( One pan/GF recipe)

Cheesy chicken potato soup

Buffalo chicken bread

Smoked turkey (Keto/Whole30/GF/ Paleo)

Quick easy shrimp and grits (GF recipe)

Butter chicken – Keto/GF recipe

Side Dishes

Maple glazed carrots (GF recipe)

Brown butter Brussels sprouts (Keto/GF recipe)

Dessert Recipes

Caramel apple crisp magic cookie bars

Dinner Recipes

Crock pot chicken Alfredo

Instant pot cheeseburger macaroni

Corn and potato chowder

Skillet lasagna (One pot recipe)

Chicken noodle pot pie casserole

Instant pot pumpkin soup (Instant pot/Keto/Whole30/GF/ Paleo)

One pot Brazilian shrimp stew  (One pot/GF recipe)

Side Dishes

Crock pot sweet potatoes (Crock pot/GF recipe)

Oven roasted garlic green beans (Keto/Whole30/GF/ Paleo)

Dessert Recipes

Hershey chocolate bundt cake

The post Monthly Menu Plan – November appeared first on Foodie and Wine.

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