Holidays Archives | Page 5 of 11

Guinness Braised Kale with Roasted Potatoes and Poached Eggs Recipe

March 13, 2013

It’s that time of year. The time when food bloggers everywhere pull out the Guinness, Bailey’s, Jameson and potatoes to create an Irish-inspired recipe for St. Patrick’s Day. I’m no exception.

If you’ve read my blog much at all you know that Ireland has a special place in my travel-loving heart. I’ve had the opportunity to visit three times, exploring gorgeous landscape, overdosing on amazing food and drink and even meeting bloggers. So I can’t let March 17 pass without making something that uses a few flavors from Ireland. I’m always tempted by the incredible desserts that pop up on other blogs, but I decided to go savory. This is a super simple meal, but the Guinness adds a deep flavor to the kale that tastes so good with the eggs and potatoes. Bonus, it’s perfectly suitable for breakfast, lunch or dinner.

Guinness Braised Kale with Potatoes and Poached Eggs via @Lori_Rice

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Guinness Braised Kale with Roasted Potatoes and Poached Eggs

Makes: 4 servings

Ingredients

10-12 red or white new potatoes, quartered
2 tbsp extra virgin olive oil, divided
2 tsp dried dill
½ tsp sea salt
¼ tsp ground black pepper

1 lb. kale, stemmed and chopped
3 cloves garlic, minced
¼ cup Guinness Extra Stout beer
¼ tsp sea salt

4 poached eggs

Prep

Preheat the oven to 425 degrees F.

In a large bowl, combine the potatoes, 1 tablespoon of the olive oil, dill, sea salt and black pepper. Stir to coat the potatoes with the oil and spices. Transfer the potatoes in a single layer on a baking sheet.

Bake for 15 minutes. Remove from the oven and stir the potatoes. Return to the oven and bake 15 to 25 more minutes, or until the potatoes are tender with crispy edges.

While the potatoes are baking you can prepare the kale. Heat the remaining tablespoon of oil in a large skillet over medium-high. Add the kale and garlic. Cook for about 1 minute, stirring to coat the kale in the oil.

Add the beer. Cook 30 seconds more, or until the kale begins to wilt. Remove from the heat and stir in the sea salt.

To assemble, divide the potatoes into 4 serving bowls, top with ¼ of the kale and finish it off with a poached egg. Serve warm.

I leave you with two short PSAs for this Irish holiday that we all enjoy so much in the States. # 1 It’s St. Paddy’s Day, not St. Patty’s Day. I learned this just a few short years ago, but definitely click on that link. #2 Skip the green beer and order a Guinness (or a Kilkenny, or a Smithwicks, or a Bulmer’s Cider).

Sláinte!

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Double Chocolate Orange Cookies Recipe

February 8, 2013

These chocolate orange cookies bring together two of my very favorite ingredients!

Double Chocolate Orange Cookies | Fake Food Free

Did you ever buy those chocolate oranges? They came in the shiny foil and when you whacked it on the counter top it broke into appropriately imprinted orange slices.

I think they were introduced around Christmas or Easter one year and we went crazy for them. I don’t know if they are still available, but I owe them all the credit for introducing me to the flavor combination of chocolate and orange.

I don’t want to be so bold as to say that it ranks up there with chocolate and peanut butter, but if I had to pick a fruit to go with my chocolate, orange just might be it.

Valentine’s Day is coming up, and while I know it isn’t everyone’s favorite holiday, I am adamant about the fact that one should, at the very least, embrace a holiday that focuses so heavily on chocolate. Forget the love, the pink, the hearts if you must, but my goodness, eat some chocolate!

I’m here to help you out with this recipe. A lot of chocolate, a little orange, some whole grains and raw sugar. Nice and simple, but the perfect way to celebrate Valentine’s Day.

Double Chocolate Orange Cookies via @Lori_Rice

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Double Chocolate Orange Cookies Recipe

Makes: 18 cookies

Ingredients

½ cup unsalted butter, softened

¾ cup raw sugar

1 large egg

½ tsp vanilla

1 tsp fresh orange juice

Zest of 1 orange

½ tsp baking soda

¼ tsp salt

¼ cup unsweetened cocoa powder

¾ cup whole wheat flour

½ cup dark chocolate chips

Prep

Preheat the oven to 350 degrees F.

In the bowl of a mixer, cream together the butter and sugar, about 1 to 2 minutes. Scrape the sides of the bowl and add the egg. Mix until incorporated. Add the vanilla, orange juice and orange zest, mix about 30 seconds more.

Add the baking soda, salt and cocoa powder. Mix until the cocoa powder is distributed throughout the dough. With the mixer on low, add the flour a ¼ cup at a time. Mix just until it is incorporated. Stir in the chocolate chips.

Use a small cookie scoop or tablespoon to transfer the dough to a standard baking sheet. Bake for 8 minutes. Allow to cool on the baking sheet 1 to 2 minutes and transfer to a cooling rack to cool completely.

Thanks for reading! All images and content are the property of Fake Food Free unless otherwise stated. Please do not republish full recipes and images without written permission. What is okay? Feel free to Pin images, share links to my posts or share the photo in a round up post with the title of this recipe and a link back to the post. Confused about copyright and food blogs? Here is some helpful information on Recipe Attribution. If you want to use a photo or full recipe, just ask. I’m sure we can work something out.

Smoked Almond Matcha Tea Cookies Recipe

December 12, 2012

I love making these Smoked Almond Matcha Tea Cookies during the holidays. The almonds add a flavorful, smoky surprise that goes so well with the sweetness of the cookie, and the matcha gives them a festive green color.

Smoked Almond Matcha Tea Cookies | Fake Food Free

If I yelled hello it would echo. Hear it? It’s a tiny echo from this deep dark hole of job transition and packing that has swallowed me up for the past few weeks. It’s an okay hole. I’ll be out of it soon. But right now it has taken me over.

I’ve never made a big move or transition right at Christmas time before. It’s exciting to imagine the coming New Year as a true new beginning, but I am really missing Christmas. Fortunately, we’ll spend some time with family before the official move so even if there are none at our house, I see lights, trees, snowmen and cookies in our future.

Ah, cookies. This year there won’t be many made by me, but before I packed the the baking sheets, I did manage to make just a few for a cookie exchange with a friend.

I had lots of smoked almonds left over from the Almond Goat Cheese Scoops, and even some matcha from these Matcha Tea Cookies with Gooseberry Filling, so I tried combining them for what turned out to be my new favorite cookie. They are much like a shortbread or sandie cookie, and the matcha adds a light green color making them even more festive.

I always like to warn you when a recipe calls for refrigeration. I’m notorious for getting all excited to quickly make a cookie and realize later that I didn’t pay close enough attention to the fact that the dough needs to be refrigerated! So plan ahead with these, they will need to firm up for 3 to 4 hours in the fridge.

Smoked Almond Matcha Tea Cookies Recipe

Makes: About 2 dozen cookies

Ingredients

1 cup unsalted butter, softened
⅓ cup Demerara or other raw sugar
1 large egg
1 tsp almond extract
½ tsp Matcha tea powder
¼ tsp fine ground sea salt
2 ¼ cups unbleached all purpose flour
½ cup smoked almonds, crushed

Prep

In the bowl of a mixer, beat the butter and sugar for 60 to 90 seconds. I usually add extra time when working with raw sugar to help it combine better with the butter.

Add the egg and beat for about 30 seconds. Add the almond extract and tea powder and mix just until the powder is incorporated.

Add the salt. Next add the flour a little at a time while mixing on low and scraping the sides of the bowl until a dough is formed.

Divide the nuts in half, and spread each portion out on a large piece of plastic wrap. Divide the cookie dough in half. Take one half and roll it into an even log shape. Adjust the size to how big you would like your cookies to be. Mine had about a 2 inch circumference. Roll it in the nuts to coat the outside, and then wrap it tightly with the plastic wrap.

Repeat the process with the other half of dough. Refrigerate the dough until very firm, about 3 to 4 hours or leave it overnight.

When ready to bake, preheat the oven to 375 degrees F. Slice the cookies about ¼ to ⅓ inch thick and place on an ungreased cookie sheet. Bake 7 to 8 minutes, or just until the edges begin to brown. Allow to cool about 1 to 2 minutes on the tray and then transfer to a cooking rack. Makes about 2 dozen.

My plan was to have all kinds of holiday posts for you this month, but unfortunately it’s just not meant to be. Now I’m at the point where all my cooking and baking gear needs to make its way to boxes, so this will be my last recipe post for 2012.

I have lots of travel eats to share as I’ve now been out to the East Bay 3 times this year and we are preparing for our second cross-country trip. If time allows, I’ll stop back in to at least share some good food.

I’ll see you in 2013 with all kinds of new adventures!
Merry Christmas and Happy New Year!

20 Holiday Cookie Recipes

November 30, 2012

Even though I compiled this list in 2012, I return to it every year during the holiday season. It contains links to my favorite holiday cookie recipes which have all been featured here on Fake Food Free.

20 Holiday Cookie Recipes | Fake Food Free

Friday is a good day for news, right?

As in, big news.

As in, life is being flipped upside down, but in a very good way kind of news.

As in, we’re moving from central Kentucky to the East Bay in California news!

Perfect because I was so ready to share that! And we are so excited!

From the food perspective, just in case you are unaware (although I doubt you are), the East Bay is a incredible food destination. Well, really the entire area. In addition to a past stop in San Francisco, I’ve visited twice so far in the moving process. In that short amount of time I’ve enjoyed Peruvian cuisine, vegan soul food, seafood, Montreal-style bagels, Hong Kong-style bakeries, craft beer, and of course, wine.

Then there are the amazing Farmer’s Markets. The fact that I will have access to fresh figs, nuts, artichokes and avocados is surreal for me. Yes, you should expect some posts soon!

And fortunately, there are lots of places to run. I think all the food access may have subconsciously played a role in my decision to register for the San Francisco Marathon in 2013!

I should finally arrive in California on New Year’s Day so Christmas will be light around here, but I still plan to get in plenty of baking. I may not have a tree up, but I refuse to pack the mixing bowls and cookie sheets just yet.

As for right now, I just got back from a California visit and you’ve probably noticed my week long blogging break has turned into almost two. I’ll be back in the kitchen this weekend, but I want to kick off the Christmas season with a cookie round up.

If you are looking to add some cookies made with whole grain flours and minimally refined sugars to your baking list, look no further. Some traditional treats are mixed in, but many of these fit those criteria.

I’ll be back next week with a review of what is turning out to be my favorite cookbook of 2012! Meanwhile, tell me what you are baking this year!

(Clicking on the name will take you to the recipe.)

Chocolate Covered Marzipan Cookies

Matcha Tea Cookies with Gooseberry Filling

Chocolate Almond Oatmeal Cookies

Jamaican Coffee and Spice Biscotti

Honey Cinnamon Oatmeal Raisin Cookies

Peanut Butter Chocolate Chip Cookies

Lemon Rosemary Thumb Prints with Peach Jam

Ginger Rum Molasses Cookies

Chocolate Crinkle Cookies

Whole Wheat Double Chocolate Cranberry Cookies

Russian Tea Cakes

Cherry Nut Cookies

Fiery Peanut Butter Cookies

Bourbon Chocolate Chip Pecan Cookies

Spicy Chocolate Peanut Butter Cookies with Curry Glaze

Crunchy Peanut Butter Date Balls

Whole Wheat Black Sesame Cookies

Chewy Chocolate-Tahini Puffed Grain Squares

Chocolate Snowballs

Pumpkin Peanut Butter Cookies

Brussels Sprouts with Ginger, Honey and Tamarind Recipe

November 15, 2012

Fresh ginger, sweet honey and rich tamarind make a delicious glaze for skillet-cooked Brussels sprouts in this recipe. It’s perfect for the holidays, but don’t hold back. Enjoy it any time of year!

Brussels Sprouts with Ginger, Honey and Tamarind | Fake Food Free

Whew! For a second there I thought I was getting burned out on Brussels sprouts. Fortunately, I just needed a short break (i.e. about one week). Now I’m ready for them again and just in time for Thanksgiving.

As much as I love these mini-cabbages simply prepared with bacon and Parmesan cheese, it’s time to start changing up the flavors. I have a never-ending jar of tamarind concentrate to use up so my first thought was to add an Asian twist.

Tamarind, ginger and honey all come together to make a rich glaze for my favorite veggie. The tangy tamarind and spicy ginger will add a little something different to your standard turkey and stuffing this year!

Brussels Sprouts with Ginger, Honey and Tamarind Recipe

Makes: 4 servings

Ingredients

1 tbsp extra virgin olive oil
1 lb. Brussels sprouts, cleaned and halved if large

1 clove garlic, grated

1 tsp grated fresh ginger

1 tbsp of tamarind concentrate

2 tbsp soy sauce or tamari

2 tsp honey

Sesame seeds for garnish

Prep

Heat the olive oil over medium-high heat in a deep skillet. Add the Brussels sprouts and stir to coat with the oil. Cook for about 2 minutes. Reduce the heat to medium and add ¼ cup of water. Stir the sprouts and allow the water to cook off, 5 to 7 minutes. Continue to cook until they reach your desired doneness. For me, it’s about 3 more minutes.

In a small bowl, whisk together the garlic, ginger, tamarind, 2 tbsp of water, soy sauce and honey. Pour the mixture over the Brussels sprouts and stir to coat. Allow to cook 2-3 minutes so the sauce will thicken slightly. Sprinkle with sesame seeds before serving. Serves 4.

No-Bake Running Snacks and Christmas Carols

November 4, 2012

As I pulled up to a stoplight on my commute to work last Thursday, the radio scanner stopped on a local station. I sat there for a few seconds before my ears recognized what I was hearing.

A Christmas carol.

Normally, this time of year, I would immediately change the station and swear off any mention of winter wonderland, snowmen and reindeer for a few more weeks. But not that morning. I listened and I thought – this is kind of nice.

It felt a little like a guilty pleasure, a secret I should keep to myself. Kind of like when you have the second cookie you don’t need. Or the no-bake chocolate snowball.

That is, unless you are talking about these No-Bake Chocolate Snowballs.

I came across the recipe when I was catching up on Michelle’s blog at Find Your Balance Health, and I couldn’t wait to try them.

There are many healthy bars, protein bites and energy cookies around the web and these are perfect pre- and post run snacks. The only problem is that many use dates as the base, and while I can handle them in moderation, I get tired of that date flavor.

Big bonus, these don’t have a date in sight! I’m already on my second batch and I’m still loving them. You can get the recipe at Find Your Balance Health. It’s nice and simple, and bananas, nut butter, maple syrup and unsweetened coconut just happen to be staples in my kitchen.

Turn up the Christmas carols and grab a couple snowballs. Around here 2012 is going to be one great holiday season!

Chicken with Spicy Cranberry Citrus Relish Recipe

November 1, 2012

I used to eat chicken breasts all the time, but when we made the switch to whole pastured birds, dishes featuring them became rare. This was a positive change. I’ve enjoyed the challenge of tackling a whole bird and it is much more budget friendly, but sometimes I just want a chicken breast.

Yes, I know you can cut them off a whole bird yourself, but I can’t cut up a chicken correctly to save my life. I end up with pieces, but they certainly aren’t pretty. Fortunately, we can still buy breast cuts from our pastured chicken sources so last weekend I splurged a little and let the butcher do the work.

I also bought my first bag of fresh cranberries this season, and you know how I can’t stop thinking about the holidays. I thought a cranberry relish would be perfect for the poultry.

In past years, I’ve neglected fresh cranberries thinking I always needed to cook them into a sauce. Not so. I now love grinding them up in the food processor to eat them fresh.

My very favorite fresh relish recipe is Cranberry-Jalapeno Relish by Emeril. I’m constantly changing it up a bit, and I set out for a new version for my chicken.

Surprisingly, I have a few Scotch Bonnet peppers that have hung on in the fridge since I took out the garden. I subbed those for the jalapeños, added some onion and then some maple syrup.

I know spicy and tart is not a common combination, but with just a touch of maple syrup, this relish is so good! It works well with fish and poultry, and I also eat it alone as a salad.

Chicken with Spicy Cranberry Citrus Relish Recipe

1 1/2 cups fresh cranberries
Zest and segments from 1/2 an orange
2 tbsp choppped onion
1-2 small hot peppers, seeds and ribs removed
1 tbsp maple syrup
4 3-4oz chicken breasts, seasoned and grilled or baked

Place the cranberries, orange and orange zest, onion, hot peppers and maple syrup in a small food processor. Pulse until all ingredients are finely chopped. Makes 1 3/4 cups of relish. You may find you want to add a little salt to taste, but I like mine without it.

Serve about 1/4 cup of the relish at room temperature over warm chicken breasts. Store leftovers in the fridge, but know that the heat intensifies as it sits!

Pumpkin Stuffing Loaves Recipe

October 24, 2012

If you love pumpkin this stuffing is a must! It’s packed with seasonal flavors and then baked into loaves for easy serving.

Pumpkin Stuffing Loaves | Fake Food Free

I realize that it’s not even Halloween yet, but my brain has already jumped ahead to Thanksgiving. All I can think about is cranberry sauce, pumpkin pie and stuffing. Now, this may be because I read way too many food blogs and food magazines, but I like to think it’s simply because I’m in the holiday spirit a little early!

Despite my timing, I thought I should start thinking about this year’s stuffing, and get in a practice round or two. I like to do something just a little different every year, and this time around I mixed things up in both flavor and shape.

If you’ve already done stuffing in the bird, stuffing baked in a casserole dish and stuffing in a muffin pan, try this – stuffing in mini loaf pans. If you like your stuffing a little on the drier side (like I do), these are perfect.

The small portions dry out a bit faster and leave plenty of crispy edges. You can then slice off servings and it gives a little something different to the presentation. If you happen to have any leftovers, the little loaves make fridge and freezer storing super easy.

I am way behind in my pumpkin use this year so that’s what I decided to add to the stuffing, giving it a seasonal twist. It doesn’t have to be pumpkin, though. It can be any puree of winter squash.

For the bread I used a whole wheat variety full of nuts and seeds that I get at the local Great Harvest. This made the stuffing even more flavorful! Just let the bread slices dry out over night, or you can help them along by tossing them in the toaster. Then cut them in to cubes or tear them into pieces.

The pumpkin makes the stuffing a little richer, and you’ll use less stock due to the moisture. I used a puree from a roasted pumpkin and chicken stock I made myself earlier this year.

Pumpkin Stuffing Loaves Recipe

Makes: 6 – 9 servings

Ingredients

3 tbsp unsalted butter

4 stalks celery, sliced

½ large onion, diced

3 cloves garlic, minced

½ cup pumpkin puree (or any winter squash)

1 tsp salt

1 tsp poultry seasoning

1/8 tsp pumpkin pie spice

¼ tsp ground black pepper

6 to 7 cups dried bread pieces

1 ½ – 2 cups unsalted chicken stock

Prep

Preheat the oven to 375 degrees F. Grease 3 – 2×4 inch mini loaf pans with butter. Set aside.

Heat the butter in a medium skillet over medium-high heat until it is melted. Add the celery, onion and garlic. Cook, stirring often, for about 5 minutes, or until the vegetables begin to soften.

Reduce the heat slightly and stir in the pumpkin. Next add the salt, poultry seasoning, pumpkin pie spice and black pepper. Remove from the heat.

Transfer the bread pieces to a large mixing bowl. Pour in the onion and celery mixture and stir well. Next add the stock a little at a time. You can add more or less depending on how you like your stuffing. I like mine on the dry side so 1 ½ cups was all I needed.

Divide the stuffing evenly into each of the 3 loaf pans. Press down gently and smooth the top with a spatula. Bake 30-35 minutes or until the edges are brown and crispy.

Allow to cool in the pans 2-3 minutes and then remove and serve. If your family likes a lot of stuffing, cut each loaf in half which will result in 6 servings. For smaller portions cut the loaves into thirds and you can serve 9.

Blue and White Potato Gnocchi with Fresh Red Tomato Sauce Recipe

July 2, 2012

This homemade potato gnocchi with fresh tomato sauce is made with blue and white potatoes for a patriotic 4th of July meal!

Blue and White Potato Gnocchi with Fresh Red Tomato Sauce Recipe | Fake Food Free

As I’ve shared before, this year our garden produced an abundance of Adirondack Blue potatoes. I can’t get enough of them! They are such a fun ingredient to experiment with in the kitchen. As you can imagine, with blue potatoes on hand, I thought it appropriate to create some type of patriotic dish for the 4^th of July holiday.

Yes, I know they look purple, but bear with me here. It has been a long time since I’ve made gnocchi, but that was the first thing that came to mind when I wanted to get creative with the blue potatoes. Paired with the white potatoes my parents brought me from their garden last weekend, and a few surprise tomatoes that arrived in the garden, I had the makings of a red, white and blue creation. Even if the blue potatoes came out a wee bit purple in the end.

Gnocchi is more of a comfort dish; one that doesn’t sound all that appealing in record high temperatures. For that reason, I kept the tomato sauce raw and fresh. The basil gives the dish a refreshing quality that makes it perfectly acceptable for summer.

Blue and White Potato Gnocchi with Fresh Red Tomato Sauce

2015-07-01 11:01:44

Makes: 4 to 6 servings

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Fresh Red Tomato Sauce

4 medium tomatoes, cored and diced
¼ large white onion, minced
20 – 30 fresh basil leaves, chopped
2 teaspoons balsamic vinegar
2 tablespoons extra virgin olive oil
1 teaspoon salt
2 tablespoons freshly grated Parmesan, plus more for garnish

Potato Gnocchi

1 lb. blue potatoes, baked
1 lb. white potatoes, baked
1 cup unbleached all-purpose flour
1 teaspoon salt
1 teaspoon dried parsley
Olive oil

Instructions

Fill a large soup pot with water, about ¾ of the way full. Bring to a boil as you make the tomato sauce.
In a bowl, combine the tomato, onion and basil. Add the balsamic vinegar, olive oil, salt and Parmesan. Toss to mix the ingredients and set aside.
Place the flesh of the white potatoes and the blue potatoes in separate medium-sized bowls. Mash the potatoes until smooth and no clumps are present. Often gnocchi calls for sending the potatoes through a potato ricer. I don't have one, so I do my best to mash the potatoes well with a hand-held masher or a fork. If you have a potato ricer, feel free to use it.
Next, add ½ cup flour to each bowl of potatoes. Then add ½ teaspoon of salt to each, and a ½ teaspoon of parsley. First take the blue potato mixture and combine the flour and potato by hand. Once it holds together, turn out onto the counter and knead as you would bread dough, until a smooth ball is formed.
Roll the potato dough into a thin log. You may need to do this in 2 to 3 batches. Use a knife or dough cutter to cut the log into small ¼ inch pieces. You can leave the pieces as they are, or roll them gently with a fork to create ridges. Place the gnocchi on a plate or baking sheet.
Set aside the blue potato gnocchi and repeat the process with the white potato gnocchi.
Prepare a place for the cooked gnocchi by drizzling about 1 tablespoon of olive oil in a medium-sized bowl.
Once the water comes to a boil, sprinkle in some salt, about a 1/2 teaspoon. Add the blue potato gnocchi to the boiling water in 3 separate batches. Allow it to boil until it floats, about 45 to 60 seconds. Remove from the water with a slotted spoon and place it in the bowl with olive oil. Repeat with the remaining blue potato gnocchi and then the white potato gnocchi. Toss the cooked gnocchi gently in the the olive oil.
Divide the gnocchi into 4 to 6 portions. Top with the fresh tomato sauce, and garnish with freshly grated Parmesan.

By Lori Rice

Fake Food Free https://www.fakefoodfree.com/

Happy 4^th of July to all my readers in the U.S!

Lemon Sugar Cookies

April 7, 2012

Happy Easter!

I hope this weekend is full celebration for you and your family.

If you are in need of a last minute dessert, I highly recommend these Lemon Sugar Cookies from Two Peas & Their Pod. As with all of Maria’s recipes, they are outstanding! Sweet, chewy, and full of lemon flavor.

Mine look a bit like Snickerdoodles, I know. This is because all I had on hand was Demerara (raw) sugar. The good news is, they turn out great with the substitution!

Older Posts

Newer Posts

Holidays

Guinness Braised Kale with Roasted Potatoes and Poached Eggs Recipe

Guinness Braised Kale with Roasted Potatoes and Poached Eggs

Double Chocolate Orange Cookies Recipe

Double Chocolate Orange Cookies Recipe

Smoked Almond Matcha Tea Cookies Recipe

Smoked Almond Matcha Tea Cookies Recipe

20 Holiday Cookie Recipes

Brussels Sprouts with Ginger, Honey and Tamarind Recipe

Brussels Sprouts with Ginger, Honey and Tamarind Recipe

No-Bake Running Snacks and Christmas Carols

Chicken with Spicy Cranberry Citrus Relish Recipe

Chicken with Spicy Cranberry Citrus Relish Recipe

Pumpkin Stuffing Loaves Recipe

Pumpkin Stuffing Loaves Recipe

Blue and White Potato Gnocchi with Fresh Red Tomato Sauce Recipe

Lemon Sugar Cookies

Thanks so much for reading!

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