Easy Recipes From Heart

  1 package Jimmy Dean Spicy sausage 2 cups  chopped celery  1 cup  finely chopped onion  4 cups  coarsely crumbled cornbread ¼ cup  chopped fresh parsley  1 Tsp dried thyme (1/2 tbl,fresh) 1 tsp dried sage (1 tbl fresh) 1 cup  chicken broth  1   egg, lightly beaten  ½ cup  chopped pecans (optional)  Directions Preheat oven to 325°F. Cook sausage, celery and onion in large skillet over MEDIUM-HIGH heat 8-10 minutes or until sausage is thoroughly cooked, stirring frequently; drain. Spoon into large bowl.  Add cornbread, parsley and seasoning; mix lightly. Add broth and egg; mix just until blended. Stir in pecans, if desired.  Spoon into lightly greased 2-quart casserole or soufflé dish; cover.  Bake 45 minutes or until thoroughly heated, uncovering after 35 minutes.  Cook's Tip: To toast cornbread, bake at 400 degrees fahrenheit for 10 minutes. ...

Preheat oven to 350 2 pounds yellow squash, cut into 1/2 to 1-inch cubes 1 tbl butter 4-5 green onions,  chopped (about 3/4 cup) Kosher salt and freshly cracked black pepper 1 cup good quality mayonnaise 1 cup grated Cheddar cheese, 1/2 cup more for topping 1 cup crushed butter crackers, 1/4 cup more for topping Put all the squash in a glass bowl and toss with some salt. Cook in microwave on high about 6 minutes, stirring every 2 minutes, until softened. Let stand for 5 minutes and drain. Use some paper towels to press out more liquid. Add butter and onion and cook in microwave anther 2-3 minutes. Add remaining ingredients except topping  and mix together. Top with remaining cheddar and cracker crumbs. Bake for 25-30 minutes til bubbly and browned.  from Home Cooking https://ift.tt/3hszzyO

 I made this last night, and we all really liked it. This one’s a keeper! We had it with jasmine rice and broccoli. It was delicious! 4 fillets of salmon (6 oz/170 g each) Salt and freshly ground pepper 1/4 cup finely chopped kimchi 2 tbsp  Korean chili paste  (gochujang) 2 tbsp dark soy sauce 2 tbl soy sauce  4 tbsp olive oil 2 fat garlic cloves, minced 2 tsp sugar 2 tbsp chopped cilantro 2 tbsp finely chopped green onions Preheat oven to 450 F. Place salmon pieces skin side down in a baking dish. Season with salt and pepper. Combine kimchi, gochujang, soy sauce, garlic, sugar, and olive oil. Reserve some of the marinade and brush the rest over salmon. Marinate for 30 minutes.  Bake for 10 to 15 minutes, depending on thickness of salmon, or until still slightly pink in centre. Garnish each portion of salmon with remaining sauce, cilantro and green onions, and dried seaweed if you have it. from Home Cooking https://ift.tt/32cRnK1

I love the recipes from Marion’s Kitchen! This is so delicious and easy. I did everything through step 3 ahead. Then heated it all up and continued.    Serves:   4     Nutrition facts:    – calories    – fat Ingredients 1 tsp Sichuan peppercorns 2 tbsp vegetable oil 4 garlic cloves, finely diced 1 onion, finely diced 1 tsp chilli flakes 500g (1 lb) finely sliced chicken thigh fillets 1 packet (about 270g/9.5oz) dried udon noodles 200g (7 oz) broccoli florets (trimmed and sliced the stems too) ¼ cup oyster sauce ¼ cup soy sauce ½ cup finely sliced spring onion Instructions STEP 1 Toast the Sichuan peppercorns in a dry frying pan over medium heat. When fragrant, use a mortar and pestle to grind to a fine powder. Set aside for later.   STEP 2 Have a large pot of water boiling on the stovetop.   STEP 3 Heat the vegetable oil in a wok or large non-stick frying pan. Add the garlic and onion and stir-fry for ...

Biscuits For the Honey-Butter Topping: 3 tablespoons unsalted butter, cut into small pieces 3 tablespoons honey  1/4 teaspoon salt  1. To make the Honey-Butter:  Bring 2 tablespoons of water to a boil in a small pot.  2. Slowly whisk in the butter, piece by piece, letting each piece melt completely into the water before adding the next one. Add the honey and salt, and whisk everything together until you have a shiny, well-combined liquid. 3. Let the honey butter sit in a warm area of the kitchen, or over the lowest possible fl ame on the stove, until you’re ready to use it. It’s important to keep it warm so it will spread easily—and the longer you let it sit, the better the honey butter will be.  For the Biscuits: 4 1/2 cups all-purpose flour, plus extra for flouring your work surface and rolling pin 1 teaspoon baking soda 1 tablespoon plus 2 teaspoons baking powder 1 teaspoon salt 2 teaspoons sugar  1 cup solid vegetable ...

Found this in the WSJ. Sounds delish, but I think I’ll make this with jasmine rice. Ingredients 2 cups farro 4 cups water 2 teaspoons kosher salt, plus more for seasoning boiling water 1 large egg, beaten ⅓ cup breadcrumbs  ¼ teaspoon red pepper flakes ¼ cup plus finely chopped scallions ¼ cup finely chopped cilantro 2-inch piece ginger, peeled and finely chopped ½ teaspoon ground cumin 1 pound ground pork 2½ tablespoons extra-virgin olive oil, plus more for serving 2 teaspoons freshly squeezed lemon or lime juice Freshly ground black pepper Yogurt, lime wedges and cilantro leaves with tender stems, for serving Directions In a quart container or medium bowl, combine farro and water. Cover and let farro soak at least 4 hours. (If your kitchen is exceptionally warm, soak in the refrigerator for 8 hours instead.)  Preheat oven to 425 degrees. Bring a large pot of salted water to a boil over medium-high heat. Drain farro and add to boiling water. Cook ...