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Good Taste

A celebration of food



Fireball Cocktails

If you like Fireball Cinnamon Whisky, you’ll love these deliciously sweet and spicy cocktails!

Cinnamon Old Fashioned

2 servings
Preparation time: 10 minutes

Ingredients

  • 3 ounces Fireball Whisky
  • 1 ½ ounces real maple syrup
  • 3 ounces fresh orange juice

Directions

  1. Juice fresh oranges and make sure that seeds are removed.
  2. Mix Fireball, maple syrup and orange juice in a shaker with ice; shake vigorously.
  3. Strain into a lowball glass and garnish with fresh orange peel.

Recipe source: The Native Transplant

Gingerballs

1 serving
Preparation time: 5 minutes

Ingredients

  • 2 ounces Fireball Whisky
  • 10 ounces ginger ale
  • Cherries, for garnish

Directions

Mix Fireball and ginger ale together in a glass filled with ice. Garnish with cherries and enjoy!

Recipe source: Fireball Whisky

Cinnamosa

1 serving

Preparation time: 5 minutes

Ingredients

  • 1 ½ ounces Fireball Whisky
  • 1 ounce blood orange juice
  • 3 ounces sparkling wine (such as Freixenet)
  • Blood orange slices, for garnish

Directions

  1. Pour Fireball in a glass; add blood orange juice.
  2. Top glass with sparkling wine. Garnish with a blood orange slice and enjoy!

Recipe source: By Lynny

Posted: October 19, 2018, 7:52 pm


Apple Harvest Cake with Caramel Sauce

A classic fall dessert from the original The Best of Byerly’s cookbook. Delicious spiced applesauce cake dotted with crunchy walnuts and topped with a rich caramel sauce.

18-24 servings
Preparation time: 30 minutes
Bake time: 50-60 minutes, plus cooling time

Ingredients
1 (8-ounce) package chopped dates
½ cup apple juice
1 ½ cups firmly packed brown sugar
¾ cup butter
2 ½ cups unsweetened applesauce
2 eggs
3 cups flour
1 tablespoon baking soda
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground cloves
1 cup chopped walnuts
L&B Sea Salt Caramel Ice Cream Topping, for serving

Directions

  1. In a small saucepan, combine dates and apple juice; bring to a boil. Cool.
  2. Heat oven to 350 F.
  3. In large mixing bowl, beat brown sugar and butter until light and fluffy.
  4. Beat in applesauce and eggs.
  5. In a separate bowl, combine flour, baking soda, cinnamon, nutmeg and cloves; gradually stir into applesauce mixture.
  6. Stir in date mixture and walnuts until well blended.
  7. Pour batter into greased and floured 12-cup Bundt cake pan. Bake until wooden pick inserted in center of cake comes out clean (50-60 minutes). 
  8. Cool cake in pan on a wire rack for 30 minutes. Invert onto wire rack and allow to cool completely.
  9. To serve: Drizzle warm L&B Sea Salt Caramel Ice Cream Topping over each piece.
Posted: October 18, 2018, 9:20 pm


Cardamom Strawberry Crisp

With juicy strawberries and an irresistibly crunchy topping, this delightful recipe from Twin Cities food blogger greens & chocolate is a wonderful way to enjoy the sweet taste of summer any time of year.

Now that it’s officially fall (according to the calendar, not just the pumpkin spice lattes everywhere), may all of the fall things commence. The boots, the sweaters, the pumpkin decorations, the apple orchard visits, the strawberry crisp recipes, the…wait, what?! Strawberry crisp? I know that doesn’t seem like a very fall-like dessert, but just hear me out. Did I mention it’s Cardamom Strawberry Crisp? It’s worth putting the apple pie on hold for one more day and grabbing a few pints of strawberries at the store instead. I promise!

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We might be sliding into apple and pumpkin season, but part of me is still hanging onto the fruits of summer. When I saw strawberries on sale at the grocery store last week, I knew I had to make one last strawberry dessert before our long farewell until next spring.

My absolute favorite thing to make with strawberries is strawberry crisp (topped with vanilla ice cream, of course) and with the cooler weather, I decided to add some spices to it that would make it more appropriate for autumn – in particular, cinnamon and cardamom. I’m not sure I can ever make strawberry crisp without them now! The cardamom lends a warmth to the flavor of the crisp that works really well with the fresh strawberries and oat-filled crisp topping.

To make it even more fall-like, since it IS officially fall, I added a handful of pumpkin seeds to the crisp topping. I loved not only the little crunch it gave to the strawberry crisp, but also the look it gave to the crisp as it came out of the oven.

Even though I would typically make a crisp for dessert, I have to confess that my son and I ate this for lunch the day I made it. And then for breakfast the next day. Sure, there’s some brown sugar in this recipe, but not even close to as much as there would be in a batch of muffins. So in my book, Cardamom Strawberry Crisp is A-OK any time of the day. Although, instead of ice cream, we did top it with plain Greek yogurt at breakfast time. So delicious!  

Cardamom Strawberry Crisp

4-6 servings
Preparation time: 20 minutes
Cook time: 30 minutes

Ingredients
For the strawberry filling:
1 tablespoon butter
2 pounds strawberries, hulled and diced
2 tablespoons brown sugar
2 tablespoons flour
1 teaspoon pure vanilla extract
½ teaspoon cinnamon
¼ teaspoon cardamom
¼ teaspoon salt

For the topping:
⅓ cup flour (all-purpose or white whole wheat both work)
⅓ cup old fashioned oats
2 tablespoons brown sugar
½ teaspoon baking powder
¼ teaspoon cinnamon
¼ teaspoon cardamom
¼ teaspoon salt
3 tablespoons unsalted butter, cold and diced into small pieces
¼ cup pumpkin seeds

Directions

  1. Heat oven to 375 F. 
  2. In an 8- or 9-inch cast-iron skillet, melt butter over medium heat.
  3. Once melted, add the strawberries, brown sugar, flour, vanilla, cinnamon, cardamom and salt. Stir until everything is well combined. Remove from heat.
  4. In a separate bowl, whisk together the flour, oats, brown sugar, baking powder, cinnamon, cardamom and salt.
  5. Using your fingers or a fork, cut in the butter until the mixture resembles crumbs.
  6. Sprinkle over strawberry mixture and top with pumpkin seeds.
  7. Bake for 30 minutes, or until topping is golden and strawberry filling is bubbling.
  8. Serve, preferably warm with ice cream. Enjoy!  
Posted: October 17, 2018, 9:22 pm


Cauliflower Mac'n Cheese

Everyone’s favorite comfort food dinner with a healthier twist, made with cauliflower instead of pasta.

8 servings
Preparation time: 45 minutes

Ingredients
8 cups cauliflower florets
1 ¾ cup Organic Valley Whole Milk
3 ounces Organic Valley Neufchatel Cream Cheese
2 teaspoons Dijon mustard
½ teaspoon black pepper
¾ teaspoon garlic powder
½ teaspoon sea salt (divided)
½ cup onion, diced
2 tablespoons Organic Valley Butter
¼ cup unbleached all-purpose white flour
2 cups Organic Valley Sharp Cheddar, shredded

Directions

  1. Heat oven to 375 F.
  2. Steam cauliflower in strainer over boiling water until tender, about 8 minutes. Drain well. Transfer cauliflower to a 9x13 baking dish.
  3. Whisk milk, Neufchatel cheese, Dijon mustard, pepper, garlic powder and ¼ teaspoon salt in a small saucepan on low heat until smooth. Set aside.
  4. Sauté onions with ¼ teaspoon salt in butter over medium-low heat for 10 minutes, stirring occasionally. 
  5. Add flour to onion mixture and cook for 5 minutes, stirring constantly. 
  6. Slowly whisk in the milk mixture and stir for an additional 3-4 minutes, until just simmering and creamy-thick. Add 1 ½ cups of cheese; whisk until melted, then remove from heat.
  7. Pour cheese mixture over the cauliflower and gently fold to coat. 
  8. Top with remaining ½ cup cheese and bake until browned, hot and bubbly, about 20 minutes.
Posted: October 14, 2018, 10:22 pm


Easy Family Dinner: Skillet Spaghetti

This simple spaghetti dinner comes together in about half an hour and cooks in one pan for easy cleanup.

4-6 servings
Preparation time: 30 minutes

Ingredients
1 pound lean ground beef or ground turkey
1 (16-ounce) package of spaghetti
1 (24-ounce) jar of L&B Pasta Sauce
1 cup shredded mozzarella
Chopped fresh parsley, for garnish
Grated Parmesan cheese, for garnish

Directions

  1. In a large oven-safe skillet, brown ground beef or turkey over medium-high heat.
  2. Add spaghetti and 5 cups of water to the skillet. Cook for 10-12 minutes, until most of the water has been absorbed and the pasta is tender. (Do not drain the small amount of water that remains in the pan.)
  3. Add L&B Pasta Sauce and cook for an additional 5 minutes.
  4. Set oven to broil.
  5. Top the spaghetti with shredded mozzarella and broil for 2-3 minutes, until the cheese is melted, bubbling and starting to brown.
  6. Garnish with fresh parsley and grated Parmesan cheese; serve with a fresh sliced baguette from our bakery. 
Posted: October 14, 2018, 8:11 pm


Tex Mex Sloppy Joes

We switched up these family-favorite sandwiches and gave them a tasty Tex-Mex twist!

Makes 8 sandwiches
Preparation time: 30 minutes

Ingredients

  • 1 teaspoon vegetable oil
  • ½ cup chopped onion
  • 1 tablespoon minced garlic
  • 2 pounds ground beef
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon salt
  • ¼ teaspoon ground chipotle powder
  • 1 (15.25-ounce) can whole kernel corn, drained
  • 1 (15-ounce) can tomato sauce
  • 1 (4-ounce) can diced green chilies
  • 1 (8-count) package hamburger buns

Directions

  1. In a large nonstick skillet, heat oil over medium-high heat. Add onion and garlic; sauté until onions are soft (2-3 minutes).
  2. Stir in ground beef, cumin, chili powder, salt and chipotle powder, breaking up beef with side of a spoon. Cook, stirring occasionally, until beef is no longer pink (5-7 minutes).
  3. Stir in corn, tomato sauce and chilies; simmer until the mixture thickens slightly (6-8 minutes).
  4. Spoon ½ cup Sloppy Joe mixture on bottom half of each bun; cover with the top half of each bun and serve.
Posted: October 12, 2018, 1:55 pm


Seafood Chowder

Serve this hearty chowder for dinner with a green salad and crusty artisan bread from our bakery.

6-8 servings
Preparation time: 1 hour 30 minutes

Ingredients

  • 1 pound Lunds & Byerlys Raw Shrimp, peeled and deveined*
  • 1 pound skinless Atlantic salmon
  • ½ pound bay scallops
  • 15 mussels (optional)
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 cup chopped onion
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 2 cups chopped potatoes
  • ½ cup corn kernels
  • ¼ cup flour
  • 1 quart seafood stock
  • 3 tablespoons whipping cream
  • 2 tablespoons snipped parsley

Directions

1.     Rinse and drain shrimp and salmon.

2.     Cut salmon into 2-inch pieces.

3.     Rinse mussels in cold water, discarding any that are open. With stiff brush, scrub mussels to remove dirt and beards. In large bowl, cover with water, add 2 tablespoons of salt and let stand 5 minutes. Repeat 2 to 3 more times.

4.     Melt butter in a heavy bottom Dutch oven; add olive oil and next 5 ingredients. Sauté over medium-low heat for 15 minutes, stirring occasionally. Stir in flour until smooth.

5.     Dissolve lobster stock in water; stir into sautéed mixture. Bring mixture to a boil, reduce heat and simmer 10 minutes.

6.     Add fish and seafood; cover and simmer until just cooked (6-10 minutes).

7.     Discard any unopened mussels. Stir in cream and parsley and serve.

*If using cooked shrimp, add in after step 6.

Posted: October 11, 2018, 8:26 pm


Apple Pancakes

With fresh grated apple mixed into the batter and a thin slice of apple cooked inside each pancake, these pancakes are a beautiful, tasty addition to any fall brunch.

4 servings
Preparation time: 10 minutes
Cook time: 16 minutes

Ingredients
2 eggs
2 cups all-purpose flour, sifted
⅓ cup plus 2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
¼ teaspoon freshly grated nutmeg
2 cups plus 2 tablespoons buttermilk
4 tablespoons (½ stick) unsalted butter, melted
2 teaspoons vanilla extract
2 peeled Granny Smith apples, 1 cored and finely grated, 1 thinly sliced on a mandoline

Directions

  1. In a bowl, using an electric mixer, beat the eggs on medium speed until frothy. Add the flour, ⅓ cup sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, buttermilk, butter and vanilla. Stir just until smooth and no lumps of flour remain; do not overmix. Add the grated apple and stir just until combined.
  2. Heat a griddle over medium-high heat until a few drops of water flicked onto the surface skitter across it. Lightly spray the griddle with nonstick cooking spray.
  3. For each pancake, sprinkle ½ teaspoon sugar on 1 apple slice and place on the griddle. Add about ⅓ cup of the batter on top of the apple slice. Cook until bubbles form on top and the batter is set, about 2 minutes. Using a spatula, flip the pancakes and cook until golden brown on the other side, about 2 minutes more. Keep warm until all the pancakes are cooked.

Recipe source: Williams Sonoma

Posted: October 10, 2018, 10:10 pm


Chicken Parmesan Sliders

These simple sandwiches are great for a crowd!

12 servings
Preparation time: 10 minutes
Cook time: 20 minutes

Ingredients
1 package King’s Hawaiian Rolls
4 tablespoons shredded Parmesan cheese, divided
4 tablespoons basil, chopped, divided
3 cups pulled chicken or chopped chicken from a L&B Rotisserie Chicken
1 cup L&B Marinara Sauce
8 ounces fresh mozzarella cheese, sliced
½ cup butter, melted
2-3 cloves garlic, minced

Directions

  1. Heat oven to 350 F.
  2. Without separating rolls, slice in half lengthwise and set the top portion aside.
  3. In a mixing bowl, combine 2 tablespoons shredded Parmesan cheese, 2 tablespoons chopped basil, pulled chicken and marinara sauce.
  4. Distribute chicken mixture evenly on bottom buns.
  5. Top with slices of fresh mozzarella.
  6. Put the tops of the rolls back on and brush with mixture of melted butter, garlic, 2 tablespoons basil and 2 tablespoons Parmesan cheese.
  7. Bake 20 minutes at 350 F, until buns are golden brown on top.
  8. Cut into individual sliders and serve.
Posted: October 10, 2018, 8:03 pm


Spiked Apple Cider

Enjoy apple cider with a grown-up twist – a perfect cocktail for fall parties!

To make, combine a squeeze of honey and the juice from half of a lemon in a cocktail shaker. Mix until the honey dissolves. Add 2 ounces of spiced rum and a handful of ice. Shake again.

Run a lemon wedge around the rim of a glass, then dip the rim in Lunds & Byerlys Apple Pie Spice. Add ice to the glass and pour in the rum mixture. Top with apple cider and a splash of soda water. Cheers!

Posted: October 8, 2018, 6:34 pm


Killer Twice Baked Mashed Potatoes

So nice, they’re baked twice! Creamy potatoes twice baked with cheese and garlic on crispy potato skins.

12 servings
Preparation time: 15 minutes
Bake time: 1 hour 15 minutes

Ingredients
6 large baking potatoes
1 ½ pounds peeled red bliss potatoes
½ cup chopped green onion
½ cup shredded sharp cheddar cheese
½ cup sour cream
½-¾ cup heavy cream
1 large clove fresh garlic, pressed
3 tablespoons chopped fresh parsley
Fresh ground pepper
1 teaspoon kosher salt

Directions

  • Heat oven to 350 F. Wash and bake large baking potatoes for one hour or until tender.
  • Peel and cube red bliss potatoes; boil until tender. Drain and dump into large mixing bowl.
  • Once baked potatoes are done, remove from oven and slice lengthwise in half.
  • Carefully scoop out potato without damaging the skins. Put skins aside on a cookie sheet. Increase oven temperature to 400 F.
  • Combine scooped potato with boiled red bliss potatoes. Add remaining ingredients and adjust seasonings to taste.
  • Mix well on high speed (potatoes should be on stiff side). Scoop blended mixture into the potato skins – pile it high! You may also use a pastry bag or a cookie press.
  • Bake for 15 minutes, or until golden brown on top and skins are slightly crisp on the edges.
  • Top with sour cream, cheese and bacon. Serve immediately.

Recipe source: Dean’s

Posted: October 8, 2018, 6:28 pm


Lunds & Byerlys Wild Rice with Ham Soup recipe

If you’re looking for something warm and cozy to serve your family, our classic Wild Rice Soup is it.

This thick, home-style soup recipe originated in the early 1980s in the St. Paul Byerly’s deli. It was originally produced in small batches and packaged in mason jars…and now you can make it at home for your own family!

You can also substitute chicken for ham in this recipe, depending on what you prefer. Use a rotisserie chicken to save time!

Ingredients

  • 6 tablespoons margarine or butter
  • 1 tablespoon minced onion
  • ½ cup flour
  • 3 cups chicken broth
  • 2 cups cooked wild rice
  • ½ cup finely grated carrots
  • ⅓ cup minced ham
  • 3 tablespoons chopped slivered almonds
  • ½ teaspoon salt
  • 1 cup half-and-half
  • 2 tablespoons dry sherry (optional)
  • snipped fresh parsley or chives

Directions

  1. In large saucepan, melt butter; sauté onion until tender.
  2. Blend in flour; gradually add broth.
  3. Cook, stirring constantly, until mixture comes to a boil; boil and stir 1 minute.
  4. Stir in rice, carrots, ham (or shredded chicken), almonds and salt; simmer about 5 minutes.
  5. Blend in half-and-half and sherry; heat to serving temperature.
  6. Garnish with snipped parsley or chives.

Tip: One-half cup uncooked wild rice = 1½  to 2 cups, cooked.

Running short on time? Pick up our frozen Wild Rice with Ham Soup, available in the frozen food department. Same great recipe, and it heats up in minutes!

Posted: October 8, 2018, 6:19 pm


Limited-time: L&B Monger’s Make Cheddar

This past May, nine of our L&B cheese specialists participated in a three-day cheese adventure through Wisconsin. The trip, sponsored by the Dairy Farmers of Wisconsin, allowed our staff to visit seven different locations, including cow and goat farms, plus several creameries.

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Participating L&B cheese specialists: Deb from our Woodbury store; Hayley from our Highway 7 store; Jessica from our Maple Grove store; Patti from our Chanhassen store; Kelly from our Roseville store; Sarah K. from our Uptown store; Christina from our Navarre store; Sarah D. from our 50th & France store; Ike from our Northeast store.

During this fun trip, our specialists were fortunate enough to get some hands-on experience at Hennings Cheese in Kiel, Wisconsin. From start to finish, they worked hard at cutting, flipping and salting curd, creating their own special batch of cheddar cheese. We’ve named this special variety of cheese “Monger’s Make” cheddar, after our own cheese dream team.

This delicious, limited-time cheddar will be exclusively sold in ALL L&B locations beginning in October until we sell out. Make sure to stop by, chat with our cheese specialists and try our “Monger’s Make” cheddar before it’s gone!

Posted: October 5, 2018, 9:27 pm


Dinner tonight: Baked steelhead trout

Did you know that steelhead trout are actually part of the salmon family? These silvery fish are one of the top sport fish in North America – and very tasty, too!

Steelhead and rainbow trout are the same species, but they have different lifestyles: Rainbow trout spend their lives in freshwater environments, while steelhead trout start in freshwater, moves to the ocean after 2-3 years, and then can return to a freshwater stream to spawn.

Steelhead looks and tastes similar to salmon, with a more delicate flavor and tender texture. It’s the perfect choice for a simple fish dinner any night of the week.

To serve steelhead, try this simple baked recipe! Start by heating your oven to 400 F. Place the steelhead trout in a baking dish. Top with olive oil, minced garlic and Lunds & Byerlys Northern Lights Seasoning, plus salt and pepper to taste.

Bake for 15-20 minutes, until the fish flakes easily with a fork.

Source: National Wildlife Federation

Posted: October 5, 2018, 7:19 pm


Apple Pie Squares

This delicious fall dessert is the perfect way to make apple pie for a crowd.

16 servings
Preparation time: 2 ½ hours

Ingredients

  • 2 ½ cup flour
  • 1 teaspoon salt
  • 1 (4-ounce) package shredded cheddar cheese (optional)
  • 1 cup shortening
  • 1 egg yolk, beaten, plus enough milk to measure ⅔ cup total
  • 10 cups thinly sliced, pared apples (about 10 medium)
  • 1 cup sugar
  • 2 teaspoons Lunds & Byerlys Apple Pie Spice
  • 1 cup coarsely crushed corn flakes
  • 1 egg white

Directions

  1. Heat oven to 375 F.
  2. Combine flour, salt and optional shredded cheese into mixing bowl.
  3. Cut in shortening with pastry blender.
  4. Toss flour mixture with eg mixture until all flour is moistened. Form into two balls, cover and refrigerate.
  5. Toss apples with sugar and L&B Apple Pie Spice.
  6. Roll out one ball of dough to fit bottom and sides of a 10x15-inch jelly roll pan. Sprinkle cereal over crust. Add apple mixture.
  7. Roll out remaining dough and place over apples.
  8. Seal edges of crust; make slits on top with knife.
  9. Beat egg white and brush over crust.
  10. Bake until golden brown, about 35-40 minutes.

Tip: No rolling pin? You can always use a wine bottle.

Posted: October 5, 2018, 5:06 pm


Gorgonzola Apple Slaw with Smoked Almonds

Sweet Honeycrisp apples and savory Gorgonzola cheese are the stars of this delicious side dish, created by one of our FoodE Experts.

Our FoodE Experts are available to offer answers and advice on all food-related topics. Each FoodE is selected for their passion, food knowledge and overall customer service. From finding the right ingredient for a recipe, to advising on the best cooking method for a dish, to helping you find the newest and healthiest food for you and your family, these experts are in-store and ready to help. Ask your FoodE about meal and party planning, too!

12-14 servings
Preparation time: 20 minutes

Ingredients
1 cup mayonnaise
¼ cup Applejack or Calvados
3 tablespoons apple cider vinegar
½ teaspoon sea salt
¼ teaspoon freshly ground pepper
3 medium Honeycrisp apples, cored and cut into julienne strips
6 cups chopped kale
6 cups shredded red cabbage
¼ cup chopped shallots
4 ounces Gorgonzola cheese, crumbled
½ cup coarsely chopped smoked almonds

Directions

Posted: October 5, 2018, 3:11 pm


One Skillet Broccoli Cheddar Chicken and Rice

This simple one-pan recipe from Twin Cities food blogger greens & chocolate is perfect for busy weeknights and reheats well for delicious leftovers the next day.

Now that the school year is back in full swing, I’ve been feeling a pull to be more deliberate and organized with my meal planning. During the summer, a lot of times we just do dinner on the fly. It’s easy to grab some meat and veggies, throw it on the grill and call it dinner. It’s also fun to pack a dinner of PB&Js and chips, go to a park and have a picnic, or hit up a patio for happy hour. But now, with cooler weather and earlier sunsets, it’s the season that we choose to get cozy and stay home. Does anyone else love hygge season?

To go along with the cozy theme, I’ve been loving Instant Pot and one-skillet recipes lately. I love the Instant Pot because, well, what’s not to love? Dinner usually takes less than 30 minutes and minimal dishes get dirty. I love one-skillet recipes because you only get one dish dirty. I guess I just really love not doing dishes.

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If your family is anything like ours, this One Skillet Broccoli Cheddar Chicken and Rice is one of those recipes you will go back to again and again. We love it for so many reasons.

For one, it’s so easy. You sauté, add the rice and liquid and let it simmer. Add the cheese and dinner is served. Did I mention it’s all in one skillet? One dish to clean!

Second, my kids go crazy for it. Lars, my little vegetarian-except-for-bacon, picks out the chicken but he loves the cheesy rice and always begs me for more broccoli. Hey, I’ll take it. Soren, my little tank, gobbles it all up. He makes a huge mess – but then again, when doesn’t he? I’m seriously considering investing in one of those little robot moppers for my kitchen floor, and this dish might be the reason why.

Lastly, it’s made with all real ingredients. You won’t find any cream of chicken soup cans in this recipe. The rice is creamy from a combination of milk and cheese, and is it ever creamy! You can use any kind of cheddar cheese in this recipe – or really any kind of cheese you’re into. I used mild cheddar so it wasn’t too sharp for the boys, but I think sharp cheddar, white cheddar or even cheddar jack would be delicious.

Do we need any more reasons to make this One Skillet Broccoli Cheddar Chicken and Rice? What about the fact that leftovers are stellar? We had this for lunch (and dinner) the next day and it was just as good as it was the night before. Pro tip: Add a splash of milk before you microwave it, and it will make it a little creamier, as the rice has likely soaked up a lot of the liquid in the refrigerator.

One Skillet Broccoli Cheddar Chicken and Rice

4-6 servings
Preparation time: 20 minutes
Cook time: 25 minutes

Ingredients
2 tablespoons olive oil
2 shallots, diced
2 cloves garlic, minced
1 pound chicken breast, cut into bite-sized pieces
1 cup long grain white rice
1 ½ cups chicken broth
1 ½ cups whole milk
½ teaspoon salt
¼ teaspoon pepper
2 broccoli crowns, cut into small florets (about 2 cups)
1 ½ cups shredded cheddar cheese

Directions

  1. In a large skillet, heat the olive oil over medium-high heat.
  2. Add the shallot and cook until it starts to soften, about 3 minutes.
  3. Add the garlic and cook another minute.
  4. Add the chicken breast pieces and cook until browned, about 5-7 minutes. It does not need to be cooked through.
  5. Add the rice, chicken broth and milk; stir well to combine. Season with salt and pepper.
  6. Bring to a simmer, reduce heat and cover with a lid. Let simmer for 10 minutes, stirring every couple of minutes.
  7. Remove the lid, add the broccoli to the mixture, cover and cook another 5 minutes, or until liquid is absorbed and broccoli is softened.
  8. Stir in 1 cup of cheddar cheese, then sprinkle the remaining ½ cup on top. Cover and let the cheese melt for 1-2 more minutes. Serve and enjoy! 
Posted: October 4, 2018, 7:10 pm


Must-Have Flowers For Your Home This Fall

Autumn’s eye-catching beauty is evident every time you step outside: Colors are changing on the trees and shrubs, leaves are starting to speckle the ground and crisp air is cooling the days and nights. But this beloved time of year can be just as beautiful indoors as it is out. Bring home these fall favorites to enjoy the best of the season inside your own home.

Indoor floral mums. Undoubtedly the all-stars of fall, mums are bursting with blooms and come in a variety of colors, making them a perfect complement to your home décor. Different varieties have unique looks — from daisy-like blooms to mounds of delicate petals. Mums are available in several sizes so you can fill any space with their brilliant beauty and add harvest style to every setting.

Seasonal bouquets. These grab-and-go options can be unwrapped and set in your favorite vase in seconds. Complete with flowers, accents and greens, bouquets are a great way to enjoy a gorgeous display with little to no effort. We’re currently loving “Happy Days” and “Hot Apple Cider,” which both highlight a refreshing array of sunflowers in vibrant hues. Pro tip: Use a clear vase and watch these colored sunflowers turn the water a pretty shade of pink!

Specialty planters. Neatly arranged in a woven basket or brushed tin and accented with a seasonal ribbon, our specialty planters feature a pairing of fall plants and serve as an excellent gift for a host or hostess. Consider the Mum Duet for a duo of coordinating plants or the Fall Duet for more variety.

Posted: October 4, 2018, 5:22 pm


Hasselback Potatoes

A delightful twist on baked potatoes! Serve this crispy, satisfying side dish with all your favorite potato toppings.

4 servings
Preparation time: 1 hour 15 minutes

Ingredients
4 Yukon Gold potatoes
2 chopsticks
4 tablespoons butter, melted
Salt and pepper, to taste
½ cup cheddar cheese
¼ cup bacon, cooked and crumbled, plus more as a garnish
Chives, as a garnish
Sour cream, as a garnish

Directions

  1. Heat oven to 425 F.
  2. Place chopsticks on either side of the potato to use as a cutting guide (so the knife doesn’t go all the way through to the bottom of the potato) and to keep the potato in place.
  3. Make even slices all the way across the potato, making sure you don’t cut all the way through. Keeping the bottom of the potato intact helps it stay together while cooking.
  4. Brush potato with melted butter. Season with salt and pepper to taste.
  5. Bake for 30 minutes; remove from oven and brush with more melted butter to fill the cracks. 
  6. Return to oven and bake for an additional 20-25 minutes.
  7. Remove from oven and fill cracks with cheese and crumbled bacon. Return to oven and bake 5-10 minutes more, until cheese is melted and bubbling.
  8. Garnish with more bacon, fresh chives and sour cream.
Posted: October 3, 2018, 6:35 pm


Instant Pot Beef Stew

Rich, hearty beef stew ready in less than an hour in your Instant Pot. Delicious served with hot, crusty bread and a simple green salad.

5-6 servings
Preparation time: 10 minutes
Cook time: 40 minutes

Ingredients
2 pounds beef chuck roast, fat trimmed, cut into 1-2 inch chunks
1 medium onion, sliced thinly
2 stalks celery, sliced diagonally in thick pieces
6 carrots, sliced diagonally in thick pieces
2 tablespoons small tapioca (optional)
½ cup tomato juice
2 teaspoons salt
1 tablespoon sugar

Directions
In the Instant Pot:
Place all ingredients in the Instant Pot. Select the stew/meat setting (about 35 minutes, high pressure). After it’s done, let it sit for about 10 minutes before releasing the steam. Finish by browning in the oven (see notes below).

Traditional oven directions:
Heat oven to 325 F. Place all ingredients in an oven-proof baking dish – it can be glass or ceramic, somewhere between 8x8 and 9x13. Cover with foil and bake for 3-4 hours. If the gravy dries out, add a little water to the gravy before serving.

Finishing in the oven:
Whether you make this in the oven or in the Instant Pot, finish cooking the stew in a 400 F oven for about 15 minutes, uncovered, before serving. Important note: If you’ve prepared the stew in your Instant Pot, make sure you pour it into an oven-proof casserole dish before putting it into the oven. This browning time in the oven gets the meat nice and caramelized on top and helps the gravy thicken up.

Tip:
If the sauce/gravy dries out too much, add a little bit of water (¼ cup or so) before putting the stew in the oven to brown, adding more water as needed.

Recipe source: Pinch of Yum

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Posted: October 3, 2018, 5:13 pm