Delicious and Easy Holiday Stuffing with Celery, Carrots, and Onion. Holiday recipe
Delicious and Easy Holiday Stuffing with Celery, Carrots, and Onion recipe:
3 big pieces of celery or 6 small one
3 big carrots
1 big white onion
1 stick of unsalted butter
Salt and pepper to taste(do not forget that stuffing is going to have salt in it as well)
1 pack of Stove Top Stuffing Mix for Turkey with real turkey broth(ready in 5 minutes)
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It's so delicious that I make this almost every weekend! A simple broccoli recipe
It's so delicious that I make this almost every weekend! A simple broccoli recipe
Ingredients and recipe:
250g broccoli
Hot water
Soak for 5 minutes
Drain the water after 5 minutes
Chop the broccoli into small pieces
Add to a bowl
3 eggs
Salt
Black pepper
Whisk the eggs with a fork
Pour on the broccoli
20g green onion
Chop
Add to the broccoli
Dice 1/2 onion
20g mozzarella cheese (optional)
Salt & black pepper
Mix well
Medium heat
olive oil
Pour into the frying pan
Spread evenly
Fry for 3-5 minutes
Flip over with a plate
Fry for another 2 minutes
Add some olive oil
Done!
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Easy Stovetop Stuffing With Celery And Onion / How to make store-bought stuffing taste homemade
This easy stovetop stuffing with celery and onion taste so good and it's super easy to make. This recipe is perfect for any occasion. I hope you like it. Enjoy!
#easystuffingrecipe #stovetopstuffingrecipe #thanksgivingstuffing
For the detailed recipe, please visit
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This Is Your New Favorite Potato Recipe | Cheesy Loaded Baked Potato Casserole
The Potato is a staple amongst side dishes, and for good reason! Today I am going to show you an easy and simple way to elevate a classic! Meet me in the kitchen and let's #MakeItHappen
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4 medium russet potatoes
6-7 strips thick cut bacon
1 cup yellow cheddar
1 cup white cheddar
1/2 boursin garlic and herbs
3 green onions
1/2 diced yellow onion
4 oz cream cheese
1 tbsp garlic
3 tbsp butter
1 cup whole milk
salt, pepper, garlic, onion powder
Apple Celery Stuffing with Cornbread and Parsley - Easy Recipe
Enjoy this special Apple Celery stuffing recipe for Thanksgiving or Christmas feast along with your main turkey or green bean casserole. This stuffing is craft to bake separately in casserole style while you are waiting for your turkey to be done. The flavor is light yet savory sweet with apple, celery and parsley. The top layer will be crisp and crusty baked bread while the under layers remain hearty with broth and egg. Baked it uncover to achieve the crusty and reduce the liquid.
Ingredients
3 cups cubed baguette or white bread
1 cup cornbread stuffing
3 stalks celery
1 cup chopped mushroom
1 cup cubed or chopped apple
1.5 cup chicken broth
1/2 bunch fresh parsley
2 eggs
1 Tbsp crushed garlic
2 Tbsp butter
#Thanksgiving #stuffing #Celery
Late Nights | One Pot Chicken Stew | Light ASMR | Lightly Spoken
Something warm and cozy. One pot is all you need. So easy...SO yummy...❤️️
#Asmr #SoftlySpoken #Cooking
Link to Recipe:
Ingredients
1½ lbs. chicken thighs, boneless, skinless, cut into bite size pieces
1 Tbsp. canola oil
3 medium carrots, sliced diagonally into ½-inch pieces
1 medium sweet onion, cut into 12 wedges
6 garlic cloves, chopped
5 cups chicken stock, divided
2 Tbsp. all-purpose flour
1 dried bay leaf
12 oz. baby white potatoes, quartered
¼ cup fresh chopped parsley
salt and freshly ground black pepper
( i always add in extra seasonings... I added about 1/2 to 1 tablespoon of oregano...around a teaspoon of paprika...and around 1/2 tablespoon of garlic and herb seasoning)
Season the chicken with salt and pepper, to taste.
Heat oil over high heat. Add chicken and cook, stirring occasionally, until brown on all sides, about 6 minutes total. Transfer to a plate.
Add carrots and onion to the pot and cook, stirring often, until onions begin to soften, about 4-5 minutes. Add garlic and cook for about 30 seconds, stirring nonstop. Add ½ cup chicken stock while stirring and scraping to loosen browned bits from the bottom of the dutch oven.
In a small bowl, whisk together flour and ½ cup broth; add to the dutch oven. Stir in chicken and remaining 4 cups of chicken broth. Add bay leaf and season with salt and pepper, to taste. Bring to a boil, reduce heat to medium-low and simmer 25 minutes, partially covered.
Add potatoes and cook uncovered until potatoes are tender, about 18-20 minutes. The liquid will slightly reduce even further. Stir in parsley and discard bay leaf before serving.
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