Quick Chicken Ramen Noodle Stir Fry

Quick Chicken Ramen Noodle Stir Fry - Noodles, tender chicken, broccoli, bell pepper and mushrooms with the best and easiest stir fry sauce ever. 30 min. Start to finish.

Noodles, tender chicken, broccoli, bell pepper and mushrooms with the best and easiest stir fry sauce ever. 30 min. Start to finish.

Quick Chicken Ramen Noodle Stir Fry - Noodles, tender chicken, broccoli, bell pepper and mushrooms with the best and easiest stir fry sauce ever. 30 min. Start to finish.

So is it too early to be doing New Year, New You?

Because after all the holiday stuffing and pies, I need all the veggies I can get. And this recipe is the perfect way to sneak in all the vegetables – broccoli, bell peppers, mushrooms, onion – you name it. Carrots and green beans would also be great swaps or additions.

Not to mention, this comes together in 30 minutes or less, start to finish, with the quickest 4-ingredient stir-fry sauce of your lives. All you need is chicken stock, oyster sauce, rice wine vinegar and Sriracha.

Super quick, super speedy, super simple, and so so good.

Quick Chicken Ramen Noodle Stir Fry - Noodles, tender chicken, broccoli, bell pepper and mushrooms with the best and easiest stir fry sauce ever. 30 min. Start to finish.

Quick Chicken Ramen Noodle Stir Fry

Noodles, tender chicken, broccoli, bell pepper and mushrooms with the best and easiest stir fry sauce ever. 30 min. Start to finish.

15 minutes15 minutes

Ingredients:

  • 2 (3.5-ounce) packages instant ramen noodles, flavor packets discarded
  • 1/3 cup chicken stock
  • 1/4 cup oyster sauce
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon Sriracha, or more, to taste
  • 1 tablespoon canola oil
  • 1 pound boneless, skinless chicken thighs, diced
  • 1 1/2 cups small broccoli florets
  • 1 cup diced sweet onion
  • 1 cup diced red bell pepper
  • 1 cup sliced shiitake mushrooms
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 2 green onions, thinly sliced
  • 1/2 teaspoon toasted sesame seeds

Directions:

  1. In a large pot of boiling water, cook ramen noodles until tender, about 3-4 minutes; rinse with cold water and drain well.
  2. In a medium bowl, whisk together chicken stock, oyster sauce, rice wine vinegar and Sriracha.
  3. Heat canola oil in a large skillet over medium heat. Add chicken and cook until golden and cooked through, about 4-6 minutes; set aside.
  4. Stir in broccoli, onion, bell pepper and mushrooms until tender, about 4-5 minutes.
  5. Stir in garlic and ginger until fragrant, about 1 minute.
  6. Stir in chicken stock mixture, scraping any browned bits from the bottom of the skillet.
  7. Stir in ramen noodles and chicken until heated through and evenly coated in sauce, about 1-2 minutes.
  8. Serve immediately, garnished with green onions and sesame seeds, if desired.

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Instant Pot Cheeseburger Mac and Cheese

Instant Pot Cheeseburger Mac and Cheese - Cheeseburger macaroni? YES, PLEASE! Hamburger meat, pasta and an epic cheese sauce. All made in ONE POT. Too easy!

Disclosure: This post is sponsored by Cabot Creamery. As always, I only partner with brands that I love and truly believe in, allowing me to create more quick and easy recipes to get us through the week without breaking the bank. All opinions expressed are my own.

Cheeseburger macaroni? YES, PLEASE! Hamburger meat, pasta and an epic cheese sauce. All made in ONE POT. Too easy!

Instant Pot Cheeseburger Mac and Cheese - Cheeseburger macaroni? YES, PLEASE! Hamburger meat, pasta and an epic cheese sauce. All made in ONE POT. Too easy!

It’s been a bit hectic here. With the move, the traveling, the wedding planning, and the holidays, we’ve been constantly on the go-go-go.

But even with our super busy schedules, I can still whip up this cozy, comforting cheeseburger mac in a flash.

Instant Pot Cheeseburger Mac and Cheese - Cheeseburger macaroni? YES, PLEASE! Hamburger meat, pasta and an epic cheese sauce. All made in ONE POT. Too easy!

That’s right. You read that right. It’s cheeseburger MAC. AND. CHEESE. Aka, homemade hamburger helper made a million times better thanks to Cabot cheese.

Owned by 800 farm families throughout New York and New England since 1919, Cabot creates the best cheese and dairy. So it’s no wonder that this mac and cheese yields that super creamy, super epic cheese sauce.

Instant Pot Cheeseburger Mac and Cheese - Cheeseburger macaroni? YES, PLEASE! Hamburger meat, pasta and an epic cheese sauce. All made in ONE POT. Too easy!

And my favorite part? You can throw all of it in the Instant Pot®! And I mean, all of it, even the uncooked pasta. You barely have to lift a finger here.

After the quick-release, you can stir in all the cheese, letting it melt right into the pasta. The key here is using a good quality cheese, like Cabot Mild Cheddar Cheese. It will make all of the difference!

Instant Pot Cheeseburger Mac and Cheese - Cheeseburger macaroni? YES, PLEASE! Hamburger meat, pasta and an epic cheese sauce. All made in ONE POT. Too easy!

Instant Pot Cheeseburger Mac and Cheese

Cheeseburger macaroni? YES, PLEASE! Hamburger meat, pasta and an epic cheese sauce. All made in ONE POT. Too easy!

20 minutes20 minutes

Ingredients:

  • 1 tablespoon olive oil
  • 1 pound lean ground beef
  • 1/2 medium sweet onion, diced
  • 1/2 green bell pepper, diced
  • 2 cloves garlic, minced
  • 1 1/2 teaspoons paprika
  • 1/2 teaspoon dried oregano
  • 3 cups beef stock
  • 1 (15-ounce) can tomato sauce
  • 12 ounces elbow macaroni
  • Kosher salt and freshly ground black pepper, to taste
  • 1 1/2 cups shredded Cabot Mild Cheddar Cheese
  • 1/2 cup heavy cream
  • 2 tablespoons chopped fresh parsley leaves

Directions:

  1. Set a 6-qt Instant Pot® to the high saute setting. Heat olive oil; add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
  2. Add onion and bell pepper, and cook, stirring frequently, until tender, about 2-3 minutes. Stir in garlic, paprika and oregano until fragrant, about 1 minute.
  3. Stir in beef stock, tomato sauce and pasta; season with salt and pepper, to taste. Select manual setting; adjust pressure to high, and set time for 5 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
  4. Stir in cheese and heavy cream until cheese has melted, about 1-2 minutes; stir in parsley.
  5. Serve immediately.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

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Instant Pot Leftover Hambone Soup

Instant Pot Leftover Hambone Soup - The best way to use up leftover ham! With the most flavorful broth, this hearty, cozy soup is so simple yet SO SO GOOD.

The best way to use up leftover ham! With the most flavorful broth, this hearty, cozy soup is so simple yet SO SO GOOD.

Instant Pot Leftover Hambone Soup - The best way to use up leftover ham! With the most flavorful broth, this hearty, cozy soup is so simple yet SO SO GOOD.

I honestly look forward to the leftover ham more so than the holiday ham itself.

I just get so excited to repurpose the leftovers, whether that’s in some ham and cheese drop biscuits, baked ham and cheese croissants, or this hambone soup.

Yes, hambone soup is one of my all-time holiday favorites.

Instant Pot Leftover Hambone Soup - The best way to use up leftover ham! With the most flavorful broth, this hearty, cozy soup is so simple yet SO SO GOOD.

I didn’t even know you could use your leftover hambone until 2013! Since then, I have been making this stovetop version every. single. year. It’s cozy, it’s hearty, and it’s loaded with so many hearty veggies (another great way to use up your holiday leftovers!) to complement the sweet chunks of ham.

It is perfection. And now you can make it right in the pressure cooker without any kind of babysitting or fuss, creating the most flavorful ham stock ever.

Serve with crusty bread and keep warm during this winter season! I just read there’s a winter storm headed to the northeast!

Instant Pot Leftover Hambone Soup - The best way to use up leftover ham! With the most flavorful broth, this hearty, cozy soup is so simple yet SO SO GOOD.

Instant Pot Leftover Hambone Soup

The best way to use up leftover ham! With the most flavorful broth, this hearty, cozy soup is so simple yet SO SO GOOD.

40 minutes35 minutes

Ingredients:

  • 1 leftover hambone
  • 1 sweet onion, diced
  • 1 bay leaf
  • 1 1/2 cups leftover diced ham
  • 2 carrots, peeled and diced
  • 1 russet potato, peeled and diced
  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • 1 cup frozen corn kernels
  • 3 cloves garlic, minced
  • 3 sprigs fresh thyme
  • 2 tablespoons chopped fresh parsley leaves
  • Kosher salt and freshly ground black pepper, to taste

Directions:

  1. Place hambone, onion and bay leaf into a 6-qt Instant Pot®. Add enough water to almost cover the bone without passing the max line of the insert, about 7 cups.
  2. Select manual setting; adjust pressure to high, and set time for 30 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions; remove and discard hambone and bay leaf.
  3. Add ham, carrots, potato, beans, corn, garlic and thyme. Select manual setting; adjust pressure to high, and set time for 5 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions. Stir in parsley; season with salt and pepper, to taste.
  4. Serve immediately.

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Sangiovese of Le Marche with Agricola La Canosa

One of the reasons why I started this blog and the Italian Food, Wine & Travel group was not only to educate about Italian wines, but open eyes to the wide variety of what Italy has to offer.  I live for trying the lesser known varieties from some of the obscure regions.  These native grapes are just not always that easy to find.  Hopefully this month’s theme on exploring lesser known wine regions will allow you to think twice about purchasing what you’re comfortable with and get you to try something outside the box.  You may just be surprised! 

I was planning on featuring the tintilia grape of Molise, but in staying true to what I believe in I won’t share wines that I do not personally enjoy.  Plus, I think the wine I tried was just off.  It doesn’t happen that often and I dislike missing out on an opportunity to educate, but I have featured other wines from tintilia that you can read up on. 

Instead, we’re traveling to Le Marche wine region featuring sangiovese.  Even though sangiovese is quite the popular grape of Italy I don’t think the wines of Le Marche get enough attention that they deserve.  I’ve always enjoyed the verdicchio white wines of Le Marche, but don’t drink the reds enough.  Le Marche is almost balanced between red and white wine production leaning heavier towards the reds. 

Marche Wine Region Map

The Winery ~ Agricola La Canosa 

At a recent tasting I tried some wines from Agricola La Canosa and enjoyed their 2015 Nullius Marche IGT.  I couldn’t find the exact establishment of this winery, but I believe it’s relatively newer within the last 15 years.  It was founded by Riccardo Reina.  The winery is situated in the small town of Rotella with the Ascoli Piceno province in southern Marche.  Located right within the National Park of the Sibillini Mountains.  It’s named after one of the four castles, Poggio Canoso, of the area. 

2015 La Canosa Nullius Sangiovese Marche IGTThe Wine 
2015 La Canosa Nullius Marche IGT – This wine is made of 100% sangiovese.  It’s aged for 1 year partially in tonneaux and partially in barriques (1st and 2nd passage).  It then spends another 6-8 months in the bottle.  The grapes are sourced from the highest altitude vineyards on the property.  Per La Canosa’s website, the name of the wine, nullius, stems from the “latin expression “Nullius Diocesis”, used for indicating the religious autonomy of a town, literally “not belonging to any diocese”. To have religious autonomy at the time of the Pontifical State, which our region was part of, was synonymous of great character, strength, obstinacy and pride for the townspeople.”   They believe this sangiovese represents the strength of the townspeople and for me that was prevalent in the firm tannins.  Medium to fuller-bodied rich in spice and red fruits.   ABV 13.5% SRP $30



Posts from Fellow Italian Food, Wine and Travel Lovers 
Take a look below at all the great ideas for exploring Italy from the comfort of your own home. If you see this soon enough, please join our chat on Twitter at #ItalianFWT on Saturday, December 7th at 11:00am EST. We will be taking you all over Italy. We hope you can join. 

  • Wendy from A Day In The Life On the Farm adds “Venison Stew with the Hidden Gem of Sicily, Nero d’Avola” 
  • Camilla from Culinary Adventures with Cam brings “Italy Meets Argentina: Empanadas de Carne + Azienda Bisceglia Terra di Vulcano Aglianico del Vulture 2016” 
  • Gwen from Wine Predator joins with “3 Surprising Sparklers from Emilia Romagna’s Terramossa #ItalianFWT” 
  • Cindy from Grape Experiences will post “Montecucco – An Obscure, Delicious Slice of Tuscany” 
  • Linda from My Full Wine Glass writes about “Discovering Torrette from Tiny Valle d’Aosta.” 
  • Lynn from Savor the Harvest adds “Head to Italy’s Lazio Wine Region for Cesanese #ItalianFWT” 
  • Katarina from Grape Vine Adventures takes us to Calabria with “Sustainable Wines for the Curious Mind from Calabria” 
  • Our host, Susannah, at Avvinare, will be posting about “Basilicata and its Viticultural Gems – #ItalianFWT”

 

How Las Vegas is fast becoming a hub for Nigerian cuisine

The heart of the Nevada desert in the USA is probably one of the least likely places you’d expect to find authentic Nigerian food, but Las Vegas has come up trumps by recently embracing our nation’s fare across “Sin City”. When most people think about dining in Las Vegas, it usually conjures up images of enormous T-bone steaks, stacked burgers and crispy fried chicken. However, this city’s dining scene has rapidly become one of the main reasons to fly in.

Soul of Afrika

Soul of Afrika is situated on South Rainbow Boulevard, close to the Spring Valley neighborhood of Las Vegas. It’s been known to be not just a restaurant but an entertainment venue too, with their Saturday night “Afro-Love” evenings proving particularly popular, with hookah, drinks and dance on offer as well as their mouth-wateringly authentic Nigerian meals. 

The ambience is warm and welcoming, and the custoVegas continues to surprise in more ways than you could imagine, due mainly to its diversification away from being solely a gambling resort. With the growing number of online platforms dedicated to poker and other casino table games, Vegas has sought to reinvent itself as an entertainment or “experience” resort. If you are stopping by in Las Vegas and you fancy an authentic taste of what Nigeria has to offer, thousands of miles away from West Africa, check out these four eateries located throughout the city:mer service is classy. Meanwhile, the main entrees include hearty meat or fish stews, goat meat and jollof rice, as well as warming soups with sides of pounded yam, futu, gari and amala.

Nigerian Cuisine by MJ

If you fancy a night in, savoring your favorite Nigerian dishes inside your hotel room, Nigerian Cuisine by MJ ticks all the right boxes. You can order dishes for collection and delivery, straight to your resort. The restaurant’s owner, MJ, personally greets many of the restaurant’s customers and it is clear that he knows how to make on-point vegetarian and meat-based Nigerian dishes. Check out their lunchtime special for US$9.99, consisting of jollof rice, served with chicken, plantain and a soda on the side.

Nigerian Food Las Vegas

Nigerian Food Las Vegas is arguably the closest Nigerian eatery to the Las Vegas Boulevard Strip. It’s situated on East Sahara Avenue, just a short taxi ride from all the action. The restaurant’s owner, Angie, goes out of her way to make sure that you are happy with the home-cooked Nigerian dishes that you’re ordering, as well as portion sizes. 

The Owho and Banga soups are some of the most impressive dishes here, with a choice of swallow and mixed meat and fish available. This is one of the few Nigerian restaurants in Vegas that encourages eating with your hands – don’t worry, they give you a bowl to clean and wash your hands afterwards!

Chiamaka Food

Last but by no means least, Chiamaka Food has been offering delicious take-out and dining for the Las Vegas community from its restaurant on South Maryland Parkway. This place proudly takes a contemporary twist on classic Nigerian flavors, while insisting on the use of fresh, premium ingredients at all times. Again, it’s all about their rice dishes here, with fried and jollof rice proving big hits with the locals. Like Nigerian Cuisine by MJ, Chiamaka Food also offers a US$9.99 lunchtime special to savor.

Take a Break from Holiday Shopping. Good is Served.

The holiday season is in full swing! Thanksgiving has come and gone with the blink of an eye and the New Year will be here in a flash. During the holidays, it can be difficult to slow down and fully appreciate this special time of the year with friends and family.

Even as a chef I sometimes need a break from the holiday pressure and appreciate not having to cook every meal. It’s a great relief to know that I can conveniently “choose good” in the midst of indulgence during the next couple of weeks.

Urban Plates is committed to offering you real food that is nourishing, nutrient-rich and flavorful. Our food starts with high quality, carefully-sourced ingredients. I believe that by starting with the best ingredients we create great-tasting food with time-tested culinary techniques. In doing so, we eliminate the need for preservatives and unhealthy additives and maintain the naturally occurring nutrients that fuel our body and mind.

Fortunately, wherever I’m shopping this season I find myself close to an Urban Plates. This makes it easy to take a break from my holiday “to do” list. What a relief it is to escape the busy shops and parking lots to recharge in the comfortable and welcoming atmosphere of my local Urban Plates.

Hand-Made and Customizable Salads

Our entrée salads are a perfect option to satisfy your hunger and get a healthy well-rounded meal. Each salad is crafted to be a great source of nutrients with hot, hand-carved proteins, plenty of raw and unprocessed fruits, vegetables, nuts, and fresh house made salad dressings. All of the oils used in our dressings are GMO-free and organic. Our spicy peanut dressing is a great example of our commitment to the highest food quality. We make this dressing by starting with hand sliced scallions, raw ginger and garlic. We lightly sauté them to heighten the flavors, add a touch of brown sugar and gently simmer to caramelize the sugars. We deglaze the pan with fresh orange juice and rice wine vinegar and then finish the dressing with peanut butter and some chili! Each salad has its own unique flavor profile with the perfect house made dressing to compliment all the ingredients.

Hearty Soups

If you don’t have time for a full meal our soups are a great way to warm your body and soul. Our popular vegan tomato basil soup is made with organic tomatoes, organic carrots, fennel, fresh raw basil, balsamic vinegar and is finished with coconut milk and nutritional yeast. Our tomato basil soup is a healthier alternative to the traditional cream based soups. It has all the flavor and creaminess of a traditional tomato soup, but we make ours with coconut milk and nutritional yeast instead of heavy cream and cheese. The coconut milk provides a great mouth feel, many nutrients and lauric acid, a medium- chain fatty acid that’s easily absorbed and used by the body for energy. The nutritional yeast gives the soup a nutty and cheesy flavor while providing protein and B-complex vitamins, great for helping the body convert food into energy.

Urban Plates Replenishers

To finish off your break, one of our Replenishers is the perfect complement to your meal. All our Replenishers are made with fresh whole ingredients to provide you with real flavors and plenty of nutrient benefits. We have a wide variety of options ranging from our popular fresh lemonade made with organic lemon juice and lightly sweetened with organic sugar to our seasonal green juice made with organic baby kale, celery, cucumber, seasonal fruits and no added sugar!

Urban Plates Gift Cards

Even though you might be on a shopping break, Urban Plates can easily help with your gift list with our gift cards. You can customize the gift amount on each card, making it easy to use as a stocking stuffer or a treat for your foodie friend or family member. Our gift cards are also a great contribution as a donation for individuals and families in need during the holiday season. You can “gift the taste” of Urban Plates whether you’re in the restaurant of online.

Entertaining at Home

Urban Plates is happy to help you spend more time with family and friends, enjoying their company and relaxing. Our Family Meals are available during the holiday season and are designed to feed four or more people. You can conveniently order these affordable meals for take-out or delivery. We are offering a choice of our Chimichurri Grass-Fed Steak, Habanero Mango BBQ Ribs, Grilled Free-Range Chicken, Turkey Meatloaf and Honey Mustard Salmon paired with two large seasonal sides of your choice and grilled rustic bread.

We source all of our proteins from trustworthy farmers and ranchers that never administer antibiotics or added growth hormones and practice sustainable farming methods. As a chef, I feel it is my duty to honor their hard work by preparing our proteins simply on our grill or in our ovens. Our sauces and marinades are all made in house with clean ingredients, designed to complement the protein and not mask the natural flavor profiles.

If you are entertaining a larger group (15 to 50 or more), our Chefs can take care of your needs with our convenient Catering Menu. We can create your whole meal or provide you with seasonal sides and desserts to pair with your main course. With so many options on our menu you can easily satisfy everyone’s requests and dietary needs.

Our sides are always made in small batches throughout the day and can be ordered easily for pick up or delivery. Some of my favorites for holiday meals are the macaroni and cheese, roasted brussels sprouts with turkey bacon, miso mushroom sweet potato sauté, chilled beet salad with goat cheese and superfood salad. Everyone in my family loves sides, but making all the favorites gets pretty time consuming. I know that Urban Plates sides are all delicious, healthy and made the way I would make them, so I feel good bringing them to share with everyone.

Probably one of the most holiday associated foods are desserts! It’s a time to celebrate and desserts always add that festive touch of joy and excitement to the end of a meal. We have pastry chefs in every Urban Plates location making all of our desserts from scratch with real ingredients. We don’t use any bases, flavorings or additives to make the pastries. Each component of our desserts is made in house. For example, our hummingbird cake layers are made with hand smashed bananas that we ripen until they have the perfect texture and sweetness. We fresh-chop the pineapple and raw walnuts and mix the cake batter by hand, not machines. The cake layers are filled with fresh chopped pineapple and our addictive cream cheese frosting.

All of our pastries are available during this holiday season, either as individual treats or dessert platters. Whole cakes and the mango tart are great for sharing and can be pre-ordered for your event.

All our locations will be open Christmas Eve from 11am – 8:30pm and closed on Christmas Day. We will also be open New Year’s Eve and New Year’s Day from 11am to 9:30pm. We look forward to seeing you and sharing our made-from-scratch food with your family and friends.

Warm Holiday Wishes,

Chef Jen

The post Take a Break from Holiday Shopping. Good is Served. appeared first on Urban Plates.

Leftover Thanksgiving Sliders

Leftover Thanksgiving Sliders - Leftover turkey, cranberry sauce, Dijon and melted cheese on super buttery Hawaiian rolls. Bake and serve warm! SO SO GOOD.

Leftover turkey, cranberry sauce, Dijon and melted cheese on super buttery Hawaiian rolls. Bake and serve warm! SO SO GOOD.

Leftover Thanksgiving Sliders - Leftover turkey, cranberry sauce, Dijon and melted cheese on super buttery Hawaiian rolls. Bake and serve warm! SO SO GOOD.

My favorite part about the holidays has to be the leftover sammies.

Leftover Thanksgiving Sliders - Leftover turkey, cranberry sauce, Dijon and melted cheese on super buttery Hawaiian rolls. Bake and serve warm! SO SO GOOD.

It’s the sweet Hawaiian rolls holding up all the best part of your turkey dinner from the day before – the leftover shredded turkey, the cranberry sauce, the melted Havarti cheese, and the Dijon mayo – all baked until perfectly toasted with the buttery tops of the dinner rolls.

Leftover Thanksgiving Sliders - Leftover turkey, cranberry sauce, Dijon and melted cheese on super buttery Hawaiian rolls. Bake and serve warm! SO SO GOOD.

It is heaven. And I had 7 of these in a 24-hour period.

But that’s okay. Since we are repurposing leftovers, we’re basically recycling everything – and so we can feel very good about these no matter how many we eat.

Leftover Thanksgiving Sliders - Leftover turkey, cranberry sauce, Dijon and melted cheese on super buttery Hawaiian rolls. Bake and serve warm! SO SO GOOD.

Leftover Thanksgiving Sliders

Leftover turkey, cranberry sauce, Dijon and melted cheese on super buttery Hawaiian rolls. Bake and serve warm! SO SO GOOD.

20 minutes20 minutes

Ingredients:

  • 2 tablespoons Dijon mustard
  • 2 tablespoons mayonnaise
  • 2 green onions, thinly sliced
  • Kosher salt and freshly ground black pepper, to taste
  • 1 (12-count) package KING’S HAWAIIAN Original Hawaiian Sweet Dinner Rolls, halved lengthwise
  • 1/3 cup leftover cranberry sauce
  • 3/4 pound leftover turkey, shredded
  • 8 slices Havarti cheese
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon poppy seeds

Directions:

  1. Preheat oven to 375 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. In a small bowl, combine Dijon, mayonnaise and green onions; season with salt and pepper, to taste. Spread mixture on top half of dinner rolls; set aside.
  3. Place bottom half of dinner rolls onto the prepared baking sheet. Top with cranberry sauce, turkey, cheese and top of dinner rolls. Brush tops of dinner rolls with butter; sprinkle with poppy seeds.
  4. Place into oven and bake until golden brown and toasted, about 15-18 minutes. Let stand 5 minutes.
  5. Serve warm.

Did you Make This Recipe?

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Instant Pot Sweet Potato Casserole

Instant Pot Sweet Potato Casserole - You can easily make this ahead of time; bake when ready to serve with toasted marshmallows + a pecan streusel topping!

You can easily make this ahead of time; bake when ready to serve with toasted marshmallows + a pecan streusel topping!

Instant Pot Sweet Potato Casserole - You can easily make this ahead of time; bake when ready to serve with toasted marshmallows + a pecan streusel topping!

Sweet potato casserole. A low-key guilty pleasure of mine during the holidays.

No wait, it’s really the slightly burnt, crispy mini marshmallows and the crunchy, buttery, sweet pecan streusel on top with just the tiniest bit of mashed sweet potato in the mix. Yup, that’s what we’re looking for here.

And with the help of the pressure cooker, your sweet potatoes will be ready to be mashed in just 8 minutes (no pre-boiling, no nothing), leaving you free valuable oven and stovetop space as you prep for the rest of your holiday dishes.

Instant Pot Sweet Potato Casserole - You can easily make this ahead of time; bake when ready to serve with toasted marshmallows + a pecan streusel topping!

You can also prep your mashed sweet potato mixture the night before, leaving you to top it off with the streusel topping and mini marshmallows right before baking, probably when your turkey leaves the oven to rest.

Simply take it out of the fridge and bake. The potatoes will be wonderfully warm and tender, leaving you the aroma of all that cinnamon-pecan-Fall-chunky-sweater-weather heaven.

Instant Pot Sweet Potato Casserole - You can easily make this ahead of time; bake when ready to serve with toasted marshmallows + a pecan streusel topping!

Instant Pot Sweet Potato Casserole

You can easily make this ahead of time; bake when ready to serve with toasted marshmallows + a pecan streusel topping!

30 minutes1 hour 10 minutes

Ingredients:

  • 5 pounds sweet potatoes, peeled and chopped
  • 1 cup water
  • 3/4 cup coarsely chopped pecans
  • 10 tablespoons unsalted butter, melted and divided
  • 3/4 cup brown sugar, divided
  • 1/2 cup plus 1 tablespoon all-purpose flour
  • Kosher salt
  • 2 large eggs, lightly beaten
  • 1/3 cup whole milk
  • 1 teaspoon orange zest
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1 cup miniature marshmallows

Directions:

  1. Add sweet potatoes and water to a 6-qt Instant Pot®. Select manual setting; adjust pressure to high, and set time for 8 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
  2. In a medium bowl, combine pecans, 5 tablespoons butter, 1/4 cup brown sugar, flour and 1/2 teaspoon salt; place in the refrigerator.
  3. Remove potatoes from the Instant Pot® and drain excess liquid before returning the potatoes to the pot. Using a potato masher, mash potatoes until smooth.
  4. Stir in remaining 5 tablespoons butter, remaining 1/2 cup brown sugar, eggs, milk, orange zest, vanilla, cinnamon and 3/4 teaspoon salt.
  5. Preheat oven to 350 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray.
  6. Spread potato mixture into the prepared baking dish; sprinkle with pecan mixture. Place into oven and bake until almost set, about 40 minutes. Sprinkle with marshmallows; continue to bake for an additional 10-15 minutes, or until marshmallows are golden brown.
  7. Serve immediately.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

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Pumpkin Spice Waffles

Pumpkin Spice Waffles - The best breakfast! Crispy golden on the outside, fluffy on the inside. You'll seriously want to make this all year long! SO GOOD.

The best breakfast! Crispy golden on the outside, fluffy on the inside. You’ll seriously want to make this all year long! SO GOOD.

Pumpkin Spice Waffles - The best breakfast! Crispy golden on the outside, fluffy on the inside. You'll seriously want to make this all year long! SO GOOD.

As soon as the weather turns cold (and believe me, it turns very cold very quickly in Chicago, snowing on Halloween!), I am legit pumpkin-everything.

I am all about that PSL, pumpkin bread, pumpkin French toast, pumpkin anything. You name it. Anything with pumpkin, I AM THERE. And I am all over these pumpkin spice waffles.

Seriously. That sheet pan of pumpkin waffles up above? ALL MINE.

Made with buttermilk, pumpkin puree, and all that is good with pumpkin pie spice, this is truly the best breakfast one can ask for this Fall. Serve with warm maple syrup, or if you really want to go that extra mile, dollops of homemade whipped cream will go a very long way, garnished with cinnamon.

Freeze in individual servings to indulge all the pumpkin glory even after pumpkin season is long over!

Pumpkin Spice Waffles - The best breakfast! Crispy golden on the outside, fluffy on the inside. You'll seriously want to make this all year long! SO GOOD.

Pumpkin Spice Waffles

The best breakfast! Crispy golden on the outside, fluffy on the inside. You’ll seriously want to make this all year long! SO GOOD.

10 minutes20 minutes

Ingredients:

  • 1 3/4 cups all-purpose flour
  • 2 teaspoons brown sugar
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon kosher salt
  • 1 1/4 cups buttermilk
  • 1 cup canned pumpkin puree
  • 2 large eggs
  • 1/4 cup unsalted butter, melted

Directions:

  1. Preheat oven to 200 degrees F and a waffle iron to medium-high heat. Lightly oil the top and bottom of the waffle iron or coat with nonstick spray.
  2. In a large bowl, combine flour, sugar, baking powder, baking soda, pumpkin pie spice and salt.
  3. In a large glass measuring cup or another bowl, whisk together buttermilk, pumpkin puree, eggs and butter. Pour mixture over dry ingredients and stir using a rubber spatula just until moist but slightly lumpy.
  4. Pour a scant 1/2 cup of the pumpkin mixture into the waffle iron, close gently and cook until golden brown and crisp, about 4-5 minutes; keep warm in oven.
  5. Serve immediately.

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Italian Wine Thanksgiving Suggestions

I can’t believe it is that time of year already.  How fast the holidays have come upon us.   With Thanksgiving fast approaching which wine to pair with your Thanksgiving meal is probably top of your list along with what dishes to prepare or will be served.  Other than the Thanksgiving feast wine is always a key component to the meal.  There are so many options when it comes to wines to pair with a Thanksgiving meal because there is so much variety amongst the dishes on every Thanksgiving table.  Our Italian Food, Wine & Travel group is featuring some suggested Italian wines to pair for your Thanksgiving meal. 
Jen of Vino Travels 
2016 Vino Lauria Scoglitti FrappatoI’ve recommended all sorts of wines over the years for pairings at Thanksgiving.  With my recent trip to Sicily last month I have Sicilian wines on the brain.  I recently tried a new winery to me, Vino Lauria, from Alcamo Sicily about 30 miles west of Palermo.  Vito Lauria decided to re-establish his grandfather’s winery started in 1958, but closed in 1993 due to hardships.  After going to enology school in Friuli and working under a number of wineries upon his graduation he released his first vintage in 2010.  Vino Lauria produces certified organic wines that are also vegan friendly.  I’m suggesting the 2016 Vino Lauria Scoglitti Frappato Terre Siciliane IGT made of 100% frappato grapes grown on sandy soils close to the beaches of Scoglitti near Ragusa.  Pale red in the glass.  Aromas of juicy berries with slight herbal notes.  Vibrant acidity allowing it to pair with a number of dishes.   Dominated by red fruits with a hint of orange and white pepper.    ABV 13% SRP $22 
Le Colture Prosecco Superiore di CartizzeI have to be honest – Our holiday tradition is adventure. Or, better yet, our traditions are non-traditional. Case in point: I never serve turkey for Thanksgiving. Well, I don’t serve turkey ever. But I definitely don’t roast one on Thanksgiving. Instead, I’ve served everything from beef brisket to pheasant. So, when Jen of Vino Travels asked the #ItalianFWT bloggers for any Italian wine pairing recommendations for the Thanksgiving table, I looked to my 2019 menu which was inspired by Crystal King’s The Chef’s Secret. And, really, I tend to kick off any celebratory feast with Italian bubbles. But this year the Italian wine group did a deep dive into Prosecco Superiore where I learned that Prosecco Superiore di Cartizze DOCG is considered, by some, as the ‘grand cru’ of the Prosecco hierarchy. So, I will be kicking off my Renaissance Italy Thanksgiving menu with bottles of Le Colture Prosecco Superiore di Cartizze, suggested retail around $30. This wine is soft with nuances of summer stone fruit and subtle citrus. There are also hints of jasmine or honeysuckle. It will pair nicely with my antipasti of deviled eggs stuffed with raisins, pepper, cinnamon, orange juice, and butter; slices of piquant Parmigiano Reggiano; and briny olives, especially our favorite – Castelvetrano, a vibrant yet buttery green Sicilian olive. And, if the diners are inclined, the wine will also carry nicely to the next course of a silky leek and cauliflower soup. Cin cin!
  
2017 Malibran Credamora Col Fondo Valdobbiadene Prosecco DOCG2017 Malibran Credamora Col Fondo Valdobbiadene Prosecco DOCG (frizzante) Prosecco DOCG (Denominazione di Origine Controlla e Garantita) is produced exclusively by 15 municipalities in the hills of Conegliano Valdobbiadene (Veneto, Italy). Steep slopes in this region demand hand harvesting, and winemaking is scrupulously controlled. That means higher quality wine at just a fraction of cost higher than Prosecco DOC.This gently effervescent 2017 Malibran Credamora was created col fondo (“with its bottom,” literally, or on its yeasty sediment), rather than in a tank. Citrus and apple aromas with a hint of sourdough bread dominate the nose. On the palate, I’m reminded of lemon meringue pie, even though the wine is “extra brut” (no residual sugar). This unusual col fondo is not filtered or disgorged, and with native yeasts and no added sulfur, it’s as close to a natural Prosecco as you’re likely to find. The creamy mouthfeel and yeasty/bready notes will pair beautifully with your Thanksgiving bird and traditional sides — bread or corn stuffing, mashed potatoes, and creamed corn or corn pudding. Suggest pouring this wine gently into a carafe before serving to remove natural deposits. 
Marco Felluga Collio Bianco Molamatta 2015Thanksgiving is my favorite holiday of the year, in part because its focus is on being grateful for so many blessings such as family, friends, food… and wine! Earlier this year, while in Collio, located in the region of Friuli-Venezia-Guilia in northeast Italy, I discovered beautiful white wines that exude minerality and an uncanny ability to age. I also found a beautiful wine that’s perfect with a variety of traditional Thanksgiving dishes… as well as Nonna’s Italian specialties.  
Marco Felluga Collio Bianco Molamatta 2015 ($26) is considered one of the most important wines in the Marco Felluga portfolio as it “represents the epitome of wines produced in the Collio territory.” The name “Molamatta” refers to the grape vineyard’s geographic location in the village of Farra d’Isonzo at 80 meters above sea level. A blend of Pinot Bianco, Tocai Friulano and Ribolla Gialla, I discovered an intense bouquet of juicy oranges, lemon zest, and fresh squeezed limes. On the palate, notes of ripe citrus, lemons, sage, thyme and vanilla led to a fresh and lengthy finish. A lovely pairing was an elegant, flavorful dish I tasted at dinner one night while in the region, filetto di suino leggermente affumicato con chutney di mele, riduzione di vino cotto e chips di tapioca, a pork filet with chutney and so much more. 
Kevin of Snarky Wine 
Thanksgiving wine pairings Durello Lessini

Whether in Canada or in the USA, Thanksgiving usually means food. Lots of food. The flavours can be as diverse as the people cooking, from spicy to bland, with plenty of sauces or without anything at all. It would be a Herculean task to pick a single wine that could cover all the bases and every contingency. And yet… there is a category of wine that can do just that: bubbles! Chosen well, a young sparkling wine has the freshness to cut through fatty foods, with good fruit and salty minerality to pair with almost anything. Something with a low dosage will leave the palate refreshed and ready for the next course, and let’s not forget that a sparkler is the wine of choice for festive toasts. Italy has a bewildering number of sparklers, so I’m going to recommend a relative newcomer: Durello Lessini. This is a relatively new DOC for sparkling wines found on the volcanic soils near Vicenza in the Veneto, not far from the heartland of al things Prosecco. In the case of Durello Lessini, the grape is a native to the region called Durella – and it seems virtually designed for sparkling wines: high acidity when fully ripe, and it is a late-ripener in the region, allowing it to develop delightful complexity. The grapes take to oak fermentation, but don’t need it – and the wines can be spectacular whether made in the “traditional” way (metodo classico) or with the tank method (charmat). Fine, fruity and fun, this is a wine for all occasions – and what better way to celebrate Thanksgiving than with something as good for the initial toast as it is for the rest of the meal! My recommendation? Anything from Dal Maso! 

Cleto Chiarli Brut de Noir Rosé NVAdd Italian Bubbles to Your Thanksgiving Table with a Bottle of Lambrusco.  Dismiss the stereotype that comes to mind when you hear the word Lambrusco: I’m talking about high-quality fizz that comes in every hue, from pale pink to deep purple, and can fall anywhere on the sweetness spectrum. As such, these sparkling wines from the Emilia-Romagna region of Italy work perfectly with a multi-course feast like Thanksgiving. My recommendation is Cleto Chiarli Brut de Noir Rosé NV (don’t ask me why they chose to use French terminology.) A blend of Lambrusco Grasparossa and Pinot Noir, this wine is dry on the palate, with bright cherry and raspberry flavors and enough acidity to cut through richer dishes. It’s the perfect partner with everything from hors d’oeuvres to turkey with all the trimmings and would be a lovely treat for the hosts after the guests have gone. And, at a retail price between $15-$20, it won’t bust your holiday budget. But don’t just take my word for it: Wine Enthusiast gave this sparkler a 90 point rating. 
Susannah of Avvinare 
Selva Capuzza Groppello Classico San BiagioWhile it’s hard to choose one wine for Thanksgiving, I will concentrate on the main dishes and for that  my pairing for Thanksgiving is with Garda Classico Groppello DOC made from Groppello. The producer I am recommending is Selva Capuzza and the wine is Groppello Classico San Biagio. It is made with 100% Groppello grapes which are indigenous to this part of Italy on Lake Garda. The grapes were hand picked and it ages in stainless steel. The first time I tasted Groppello was Luca Formentini, the owner of Selva Capuzza at his restaurant. Blind it was a very close match to Gamay with small red berry fruits, nice acidity, and light, fine tannins. 
The glacial soils that surround Lake Garda produce wines with pronounced minerality and salinity that I favor in wine and that make them perfect for food.  I think it will be a great match with Thanksgiving’s wide array of flavors, with enough structure to match Turkey with stuffing and gravy and not too much alcohol, a nice mid-weight wine of 12.5%. The kind that leads easily from one glass to another but won’t overwhelm you or your palate. I also think it will be lovely with some of the side dishes that grace our holiday table, sweet potatoes with pecans and vegetables with almonds. Often we also have a ham and it would be a good foil for this dish with its acidity cutting through the savory flavors. We don’t see as much Groppello here as I would like but I am hopeful for the future and grateful to know Luca and have been introduced to the wine. Luca’s family is on their 102nd vintage so they know something about the area and making wine. They have been making this particular wine since 2009. 
David of Cooking Chat 
Terzini Cerasuolo d'Abruzzo Thanksgiving winesI love having a bottle of food friendly Cerasualo d’Abruzzo at my fingertips. I figure this rosé of Montepulciano has enough heft to go with turkey, and stuffing, plus brightness to go nicely with all the sides. This Cerasualo from Terzini will be on our Thanksgiving table!

Happy Thanksgiving to all and enjoy this time with your familiy and friends!