Polish Sausage, Sauerkraut, and Potatoes

 

Polish Sausage, Sauerkraut, and Potatoes

Ingredients:

1 lb Polish sausage (kielbasa), cut into 1-inch slices

1 lb potatoes, peeled and cut into chunks (about 2-3 potatoes)

1 can (14 oz) sauerkraut, drained and rinsed

1 onion, thinly sliced

2 cloves garlic, minced

1/2 teaspoon caraway seeds (optional)

1/2 cup chicken broth or beer

2 tablespoons olive oil or butter

Salt and pepper, to taste

Fresh parsley, chopped (for garnish, optional)

Instructions:

Prepare the ingredients:

Preheat your oven to 375°F (190°C).

Cook the sausage and potatoes:

In a large oven-safe skillet or Dutch oven, heat olive oil or melt butter over medium heat. Add the sliced sausage and cook until lightly browned, about 3-4 minutes per side. Remove the sausage from the skillet and set aside.

In the same skillet, add the potatoes and cook for 5-7 minutes, stirring occasionally, until they start to brown slightly.

Add aromatics and sauerkraut:

Stir in the sliced onion and minced garlic. Cook for another 2-3 minutes until the onion is softened and fragrant.

Add the drained and rinsed sauerkraut to the skillet, along with the caraway seeds if using. Mix everything together.

Combine and add liquid:

Return the browned sausage to the skillet. Pour in the chicken broth or beer to deglaze the pan, scraping up any browned bits from the bottom.

Bake:

Cover the skillet or Dutch oven with a lid or aluminum foil. Transfer to the preheated oven and bake for 30-35 minutes, or until the potatoes are tender.

Garnish and serve:

Remove from the oven and season with salt and pepper to taste. Sprinkle with chopped fresh parsley for garnish, if desired.

Serve warm:

Serve the Polish sausage, sauerkraut, and potatoes hot, straight from the skillet or Dutch oven. Enjoy this comforting and hearty dish on its own or with a slice of crusty bread.

This dish is perfect for a cozy family dinner and brings together the flavors of Polish cuisine in a satisfying way. Adjust the seasonings and ingredients according to your preferences, and enjoy the robust flavors of sausage, sauerkraut, and potatoes!

Honey BBQ Meatballs

 

Honey BBQ Meatballs 

Ingredients:

1 lb ground beef or ground turkey

1/2 cup breadcrumbs

1/4 cup milk

1 egg

1/4 cup finely chopped onion

1 tsp garlic powder

Salt and pepper to taste

1 cup BBQ sauce

1/4 cup honey

1 tbsp soy sauce

1 tbsp olive oil (for frying)

Instructions:

Prepare the Meatballs:

In a bowl, combine ground beef or turkey, breadcrumbs, milk, egg, chopped onion, garlic powder, salt, and pepper.

Mix well and form into small meatballs.

Cook the Meatballs:

Heat olive oil in a large skillet over medium heat.

Fry the meatballs until browned on all sides and fully cooked through, about 8-10 minutes. Set aside.

Make the Honey BBQ Sauce:

In a small saucepan, mix BBQ sauce, honey, and soy sauce. Heat over medium heat until well combined and slightly thickened, about 5 minutes.

Coat the Meatballs:

Add the cooked meatballs to the saucepan and toss to coat them evenly in the honey BBQ sauce.

Serve:

Serve the meatballs hot, garnished with fresh herbs if desired. Enjoy as an appetizer or with rice, mashed potatoes, or rolls.

Notes:

For a spicier kick, add a pinch of red pepper flakes or a splash of hot sauce to the BBQ mixture.

These meatballs also work well in a slow cooker for parties!

Prep Time: 15 mins | Cooking Time: 20 mins | Total Time: 35 mins | Kcal: ~400 per serving | Servings: 4

Garlic Roasted Cauliflower & Mushrooms

 Garlic Roasted Cauliflower & Mushrooms 

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬:

• 1 medium cauliflower head, cut into florets

• 250g (8.8 oz) mushrooms, sliced (white or cremini)

• 3 garlic cloves, minced

• 3 tbsp olive oil

• 1 tsp dried thyme (optional)

• Salt and pepper, to taste

• Fresh parsley, chopped, for garnish

𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬:

1. Prep the Oven: Preheat your oven to 400°F (200°C).

2. Prepare the Veggies: In a large bowl, combine the cauliflower florets, sliced mushrooms, and minced garlic.

3. Season: Drizzle the olive oil over the veggies. Add thyme (if using), salt, and pepper. Toss everything together until the vegetables are well-coated.

4. Roast: Spread the vegetables in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, or until the cauliflower is tender and slightly browned at the edges.

5. Serve: Remove from the oven, garnish with freshly chopped parsley, and serve warm as a side dish or a light main course.

𝐏𝐫𝐞𝐩 𝐓𝐢𝐦𝐞: 10 minutes

𝐂𝐨𝐨𝐤𝐢𝐧𝐠 𝐓𝐢𝐦𝐞: 25-30 minutes

𝐓𝐨𝐭𝐚𝐥 𝐓𝐢𝐦𝐞: 35-40 minutes

𝐒𝐞𝐫𝐯𝐢𝐧𝐠𝐬: 4

𝐊𝐜𝐚𝐥: 110 per serving

Creamy White Chili

 Creamy White Chili

Ingredients:

1 tablespoon olive oil

1 pound skinless, boneless chicken breast halves, cut into 1/2-inch cubes

1 onion, chopped

2 cloves garlic, chopped

2 (15.5 ounce) cans great Northern beans, rinsed and drained

1 (14.5 ounce) can chicken broth

2 (4 ounce) cans chopped green chiles

1 teaspoon salt

1 teaspoon ground cumin

1 teaspoon dried oregano

1 cup sour cream

½ teaspoon ground black pepper

¼ teaspoon cayenne pepper

½ cup heavy whipping cream

Instructions :

Gather ingredients.

Heat olive oil in a large saucepan over medium heat. Add chicken, onion, and garlic; cook and stir until chicken is no longer pink in the center and juices run clear, 10 to 15 minutes.

Stir in beans, chicken broth, green chiles, salt, cumin, oregano, black pepper, and cayenne pepper; bring to a boil. Reduce heat and simmer until flavors have blended, about 30 minutes.

Remove chili from heat; stir in sour cream and whipping cream until incorporated.

Mutton Curry Recipe

Here's a delicious Mutton Curry recipe that's rich, flavorful, and perfect for a hearty meal. This traditional recipe brings out the best of Indian spices and tender mutton, creating a comforting dish.

### **Mutton Curry Recipe**

#### **Ingredients:**

- **500 grams mutton (bone-in or boneless), cut into medium-sized pieces**

- **2 large onions, finely sliced**

- **2 tomatoes, finely chopped**

- **2 tablespoons ginger-garlic paste**

- **2-3 green chilies, slit (adjust according to spice preference)**

- **1/2 cup yogurt (whisked)**

- **1/4 cup oil (mustard oil is preferred for an authentic flavor)**

- **1 teaspoon cumin seeds**

- **2-3 bay leaves**

- **4-5 cloves**

- **1-inch cinnamon stick**

- **2-3 green cardamoms**

- **1 teaspoon turmeric powder**

- **1 teaspoon red chili powder**

- **2 teaspoons coriander powder**

- **1 teaspoon cumin powder**

- **1 teaspoon garam masala powder**

- **1/2 teaspoon black pepper powder (optional)**

- **1 cup water (adjust as needed)**

- **Fresh coriander leaves, chopped (for garnish)**

- **Salt to taste**

#### **Instructions:**

#### **1. Marinate the Mutton:**

   - In a bowl, mix the mutton pieces with yogurt, turmeric powder, red chili powder, and salt. Coat the mutton well with this mixture.

   - Cover and let it marinate for at least 1 hour (overnight marination gives a deeper flavor).

#### **2. Prepare the Curry Base:**

   - Heat oil in a large pan or pressure cooker over medium heat. Add cumin seeds, bay leaves, cloves, cinnamon stick, and cardamoms. Sauté for a minute until aromatic.

   - Add the sliced onions and sauté until they turn golden brown.

   - Add the ginger-garlic paste and slit green chilies. Sauté for another 2 minutes until the raw smell disappears.

   - Add the chopped tomatoes and cook until they become soft and the oil starts to separate from the mixture.

#### **3. Cook the Mutton:**

   - Add the marinated mutton pieces to the pan. Mix well and cook on medium heat, stirring occasionally, until the mutton is browned and the spices are well-coated. This should take about 10-15 minutes.

   - Add coriander powder and cumin powder. Mix well.

   - If using a pressure cooker, add 1 cup of water, cover the lid, and cook on medium heat for about 4-5 whistles or until the mutton is tender. If using a regular pan, add water, cover, and cook on low heat for about 45-60 minutes, or until the mutton is cooked through and tender, stirring occasionally.

#### **4. Final Touches:**

   - Once the mutton is cooked, add garam masala powder and black pepper powder (if using). Stir well.

   - Let the curry simmer for a few more minutes to blend the flavors. Adjust the consistency of the gravy by adding more water if needed.

   - Taste and adjust salt if necessary.

#### **5. Garnish and Serve:**

   - Garnish the mutton curry with freshly chopped coriander leaves.

   - Serve hot with steamed rice, jeera rice, naan, or roti.

### **Tips:**

- For a richer flavor, you can add a few tablespoons of cream or coconut milk towards the end of cooking.

- To make the curry spicier, increase the number of green chilies or red chili powder.

- Marinating the mutton overnight will give a deeper flavor to the curry.

Enjoy your hearty and flavorful Mutton Curry! 

Crispy Air Fryer Golden Chicken Delight

 

I need some people to say (yummy) so I can add their names to the Active Member List

• Crispy Air Fryer Golden Chicken Delight

Ingredients:

2 pounds chicken pieces (legs, thighs, breasts)

1 cup buttermilk

1 cup all-purpose flour

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon cayenne pepper (optional for heat)

Cooking spray

Directions:

Soak the chicken pieces in buttermilk for at least 1 hour in the refrigerator.

In a large bowl, mix together flour, paprika, garlic powder, onion powder, salt, pepper, and cayenne pepper.

Remove chicken from buttermilk, allowing excess to drip off. Dredge each piece in the flour mixture, ensuring it's fully coated.

Preheat the air fryer to 390°F (199°C). Spray the air fryer basket with cooking spray.

Place the chicken pieces in the basket, making sure not to overcrowd. Spray the chicken lightly with cooking spray.

Cook for 25-30 minutes, turning halfway through, until the chicken is golden brown and reaches an internal temperature of 165°F (74°C).

Let rest for a few minutes before serving. Enjoy your crispy, juicy air fryer fried chicken!

Prep Time: 1 hour, 15 minutes (including marinating time) | Cooking Time: 30 minutes | Total Time: 1 hour, 45 minutes

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Salad Tasty Soul Food Recipes

Beef Lo Mein

 

Beef Lo Mein

Ingredients:

For the Beef:

1 lb beef sirloin, thinly sliced

2 tablespoons soy sauce

1 tablespoon cornstarch

1 tablespoon vegetable oil

For the Lo Mein:

8 oz lo mein noodles or spaghetti

2 tablespoons vegetable oil

1 onion, thinly sliced

2 cloves garlic, minced

1 cup sliced carrots

1 cup sliced bell peppers (red, green, or yellow)

1 cup broccoli florets

1 cup snow peas

1/4 cup soy sauce

2 tablespoons oyster sauce

1 teaspoon sesame oil

1/4 cup beef broth

1 tablespoon cornstarch mixed with 1 tablespoon water (slurry)

Green onions, chopped (for garnish)

Sesame seeds (optional, for garnish)

Instructions:

Preparing the Beef:

Marinate the Beef:

In a bowl, combine the soy sauce and cornstarch.

Add the thinly sliced beef and toss to coat evenly.

Let the beef marinate for about 15 minutes.

Cook the Beef:

In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat.

Add the marinated beef and stir-fry until browned and cooked through, about 5-7 minutes.

Remove the beef from the skillet and set aside.

Preparing the Lo Mein:

Cook the Noodles:

Cook the lo mein noodles or spaghetti according to package instructions. Drain and set aside.

Sauté the Vegetables:

In the same skillet or wok, add the remaining 2 tablespoons of vegetable oil.

Add the sliced onion and minced garlic, and sauté until fragrant, about 1-2 minutes.

Add the sliced carrots, bell peppers, broccoli florets, and snow peas. Stir-fry for about 5 minutes until the vegetables are tender-crisp.

Combine Ingredients:

Return the cooked beef to the skillet with the vegetables.

Add the cooked noodles to the skillet and toss to combine.

Make the Sauce:

In a small bowl, mix together the soy sauce, oyster sauce, sesame oil, and beef broth.

Pour the sauce over the beef, vegetables, and noodles, stirring to coat everything evenly.

Add the cornstarch slurry to the skillet and stir continuously until the sauce thickens, about 2-3 minutes.

Serving:

Serve the beef lo mein hot, garnished with chopped green onions and sesame seeds if desired.