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Welcome back to the Simple Recipe Box podcast with your host, Ben Harper! Today, we're diving into a dish that’s as delightful to eat as it is simple to make: Candied Sweet Potatoes. This recipe is a surefire way to impress your guests, whether it's a holiday dinner or a cozy family gathering.
Let’s start with what you’ll need. Grab two large sweet potatoes, and peel and cut them into 1-inch cubes for even cooking. You’ll also need a quarter cup of granulated sugar, two tablespoons of light brown sugar, a quarter cup of heavy cream, two tablespoons of unsalted butter, melted, and for the spices: one teaspoon of ground cinnamon, half a teaspoon of nutarymeg, and a quarter teaspoon of salt. Optional ingredients include a quarter cup of chopped pecans or walnuts and some fresh thyme leaves for garnish.
Now, let’s get cooking! Preheat your oven to 400 degrees Fahrenheit. In a large bowl, toss the sweet potato cubes with the granulated sugar, brown sugar, cinnamon, nutmeg, and salt. Make sure each piece is well coated. This step is crucial as it ensures that every bite of your candied sweet potatoes is bursting with flavor.
Next, whisk together the heavy cream and melted butter in a separate bowl. This creamy mixture will add a rich, velvety texture to the dish, complementing the sweetness of the potatoes. Pour this over your sweet potato mixture and toss again to coat evenly.
Transfer everything into a 9x13-inch baking dish and spread it out evenly. Cover the dish with aluminum foil—this helps the sweet potatoes cook through without losing too much moisture. Bake in your preheated oven for 30 minutes. After that, remove the foil and continue to bake for another 15 to 20 minutes. This allows the sweet potatoes to get that lovely caramelized top.
If you’re adding nuts, sprinkle them over the sweet potatoes in the last five minutes of baking for a nice crunch. Once done, let the dish cool slightly before garnishing with fresh thyme leaves, if using.
There you have it, folks! Serve these candied sweet potatoes warm as a perfect side dish. They pair wonderfully with a variety of mains, from roasted turkey to glazed ham, making them a versatile choice for any meal.
And if you have leftovers, no worries! Candied sweet potatoes store beautifully. Just allow them to cool completely, then transfer to an airtight container. They’ll keep in the fridge for up to five days or in the freezer for up to three months. When you’re ready to enjoy them again, simply reheat in the oven until warmed through.
Remember, the key to perfect candied sweet potatoes is in the preparation. Take your time to coat those sweet potato cubes thoroughly and don’t rush the baking. Follow these tips, and you’re sure to have a dish that not only tastes amazing but also looks impressive on any dining table.
Thanks for tuning in to the Simple Recipe Box podcast. I’m Ben Harper, and I can’t wait to share more delicious, easy-to-follow recipes with you next time. Happy cooking, everyone!
For the full recipe, visit Candied Sweet Potatoes Recipe.
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Welcome back to the Simple Recipe Box podcast! I’m your host, Ben Harper, and today we’re diving into the world of sourdough with a special focus on making the perfect sourdough sandwich bread. So, whether you’re a seasoned baker or just starting out, this episode is packed with tips and tricks to elevate your sandwich game!
Let’s start with the essentials. For this sourdough sandwich bread, you’ll need an active sourdough starter, bread flour, salt, water, and a touch of unsalted butter for richness—though that’s optional. The magic begins with your starter; it should be bubbly and active to give your bread that beautiful rise and tangy flavor.
Now, onto the process. Combine your starter with bread flour to form a shaggy dough. Add salt and water, and knead until you’ve got a smooth, elastic dough. This kneading is crucial as it develops the gluten, giving your bread structure and that delightful chewiness.
After kneading, let the dough undergo its first fermentation, sitting at room temperature until it doubles in size. This could take about 4 to 5 hours. Patience is key here; this step is what develops the sourdough’s distinct flavor and texture.
Once doubled, shape the dough and let it rise again. This second rise is what makes your bread light and airy. When it’s ready, bake it in a preheated Dutch oven to create a steamy environment, mimicking a professional bakery oven. This steam is what gives the bread a crispy, golden crust while keeping the inside soft and fluffy.
After about 45 to 50 minutes in the oven, let your bread cool before slicing. This cooling period sets the crumb and makes it easier to slice.
Now, how about storing your freshly baked sourdough sandwich bread? Wrap it in a clean kitchen towel or place it in a bread bag to keep it fresh. Avoid storing it in the refrigerator as it can make the bread stale faster. If you need to store it longer, slice and freeze the bread, ready to be toasted whenever you crave a fresh piece.
And there you have it! A beautifully baked loaf of sourdough sandwich bread. Perfect for a hearty sandwich, a crispy grilled cheese, or simply toasted with a bit of butter or jam. The simplicity of ingredients and steps makes this recipe accessible to everyone, promising delicious results that are sure to impress.
Thank you for tuning into today’s episode. Remember, baking is as much about the process as it is about the final product. Each step you take brings you closer to mastering the art of sourdough bread. Happy baking and see you next time on the Simple Recipe Box podcast!
For the full recipe, visit Sourdough Sandwich Bread Recipe.
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Welcome back to Simple Recipe Box with your host, Ben Harper! Today, we're diving into a culinary delight that’s sure to impress at your next dinner party or family gathering – we’re making juicy, tender ribs right in your oven!
Now, I know what you're thinking: "Ribs, in the oven? Can they really turn out as good as on the grill?" Trust me, with this foolproof method, you'll be making ribs so mouthwatering, your guests will be asking for seconds before they've even finished their first serving.
Let’s start with what you’ll need. Grab about 2 pounds of your favorite ribs, be it beef or pork. For the dry rub, mix together ¼ cup of brown sugar, 2 tablespoons of smoked paprika, 1 tablespoon each of garlic and onion powder, a teaspoon of salt, half a teaspoon of black pepper, and if you like a kick, a quarter teaspoon of cayenne pepper.
Now, for the glaze – this is what gives those ribs that irresistible sticky sweetness. You’ll need ¼ cup each of honey and apple cider vinegar, 2 tablespoons of Dijon mustard, 2 tablespoons of olive oil, and about a cup of your favorite barbecue sauce.
Alright, let’s get cooking! First, preheat your oven to 300°F. While that’s warming up, mix your dry ingredients in a bowl. Next, you’ll want to prepare your ribs by removing the membrane on the back. This is crucial as it allows all those beautiful spices to really penetrate the meat.
Once your ribs are prepped, generously apply your dry rub all over them. Lay the ribs on a baking sheet lined with foil – this makes cleanup a breeze – and drizzle them with the olive oil, honey, and apple cider vinegar mix. Cover them with another piece of foil to keep all that moisture locked in.
Now, into the oven they go for about 2 hours. This low and slow cooking is the secret to fall-off-the-bone tenderness. After 2 hours, remove the top foil, brush on your glaze, and pop them back in the oven for another 30 minutes to get that perfect caramelization.
And there you have it! Let them rest a few minutes before serving to let all those juices redistribute. Pair your ribs with classic sides like coleslaw or corn on the cob, and you’ve got a meal that’s sure to delight.
Remember, the key to perfect ribs is patience – low and slow is the way to go. And don't forget, if you have leftovers, they can be stored in the fridge or freezer and reheated to enjoy all over again.
Thanks for tuning in to Simple Recipe Box. I’m Ben Harper, and I can’t wait to hear all about your rib-making adventures. Until next time, keep cooking and keep sharing those delicious meals with the ones you love. Happy cooking, everyone!
For the full recipe, visit Oven-Baked Ribs Recipe Reveals Secret to Juicy Perfection.
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Welcome back to Simple Recipe Box, where we turn your kitchen into a flavor workshop! I’m your host, Ben Harper, and today, we’re diving into a classic that’s going to elevate your seafood dishes to a whole new level. Yes, we’re talking about the king of condiments—tartar sauce. But not just any tartar sauce; we’re whipping up the best homemade version that’ll have you saying goodbye to store-bought forever.
Let’s start with what you’ll need. The base of our tartar sauce is high-quality mayonnaise. Opt for one without artificial preservatives to really taste the difference. Next, we’ll add some tang and crunch with fresh dill pickles and pickle relish—sweet relish works wonders here. For that zesty kick, we can’t forget Dijon mustard and a good squeeze of fresh lemon juice. These ingredients are simple, but quality is key, so choose the best you can find.
Now, grab a mixing bowl and let’s get to it. Combine your mayonnaise, pickle relish, finely chopped dill pickles, a dash of Dijon mustard, and lemon juice. Season with a bit of salt and black pepper to taste. Stir everything until well mixed. You want a creamy texture with bits of pickle clearly visible. This isn’t just about taste—it’s about texture too.
Once mixed, give it a taste. Adjust the seasoning if needed. Maybe a pinch more salt? A little more lemon juice? This is your sauce, make it how you love it! When you’re happy with the flavor, cover it and let it chill in the fridge. This melds the flavors together beautifully.
While that’s chilling, let’s chat serving. Tartar sauce is versatile. It’s classic with fish and chips, but don’t hesitate to dollop it on grilled salmon, or even spread it on a fish burger. And if you’re feeling adventurous, why not try it as a dip for crunchy veggies?
Storing your tartar sauce is easy. Just keep it in an airtight container in the fridge, and it’ll stay fresh for up to a week. Remember, no freezing, as that will change the texture.
Before we wrap up, a quick tip: for an added gourmet touch, sprinkle some chopped fresh chives over your tartar sauce before serving. It adds a pop of color and a hint of onion flavor that’s just delightful.
There you have it, folks—your very own homemade tartar sauce that’s sure to impress. Simple ingredients, a bit of mixing, and you’ve got a condiment that’s not only tasty but also a conversation starter. Thanks for tuning in, and remember, great cooking isn’t just about recipes—it’s about techniques. Join me next time on Simple Recipe Box for more culinary fun. Happy cooking, everyone!
For the full recipe, visit Best Tartar Sauce Recipe.
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Welcome back to the Simple Recipe Box podcast with your host, Ben Harper. Today, we’re diving into a game-changing tool for all home cooks: the Recipe Finder by Ingredients. Ever found yourself staring at your pantry, unsure what to make? This tool is your culinary savior, transforming what you have into delicious meals.
Let’s start with how this tool works. Simply input the ingredients you have on hand into the recipe finder, and it instantly suggests a variety of dishes you can prepare. It’s perfect for those days when you’re puzzled about dinner or when you want to try something new without a trip to the store.
Now, let’s talk about reducing food waste. This tool helps you utilize leftovers or ingredients that are close to their expiry. For instance, you can enter 'chicken and vegetables,' and it might suggest a Chicken and Vegetable Stir-Fry, which we’ll discuss in a moment.
Before we get into the cooking, remember, this tool is fantastic for meal planning. It aligns with our blog post on the recipe calculator, which can streamline your meal preparation and ensure you enjoy balanced, tasty meals every day.
Alright, let’s cook something! Today, we’re making a Chicken and Vegetable Stir-Fry, an easy and delicious dish that’s perfect for beginners and seasoned cooks alike. Here’s what you need: boneless, skinless chicken breast, mixed vegetables like bell peppers, carrots, and broccoli, olive oil, garlic, soy sauce, honey, and some salt and pepper. You’ll also want some rice or noodles for serving.
Here’s the step-by-step guide:
Heat olive oil in a large skillet over medium-high heat. Cook the chicken until browned and set aside. In the same skillet, sauté the vegetables until tender. Add garlic, soy sauce, and honey, mixing well. Return the chicken to the skillet, combine with the veggies and sauce, and cook for a few more minutes. Season with salt and pepper, and serve over rice or noodles.Simple, right? This stir-fry not only tastes great but also uses ingredients you’re likely to have, making it a perfect last-minute dinner option.
Now, for storing leftovers, cool the stir-fry before placing it in an airtight container in the fridge, where it’ll keep for up to three days. Reheat it in the microwave or on the stove, and it’s as good as new!
So, why not give the Recipe Finder by Ingredients a try tonight? It’s a tool that saves time, reduces waste, and helps you cook delicious meals effortlessly. Check out our website, Simple Recipe Box, for more tips and tricks on using this fantastic tool effectively.
That’s all for today’s episode. Join us next time as we continue to explore the joy of home cooking. Happy cooking, everyone!
For the full recipe, visit Chicken and Vegetable Stir-Fry.
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Welcome to the Simple Recipe Box, where we turn your kitchen into a bakery! I’m your host, Ben Harper, and today, we’re diving into the world of sourdough bagels. If you’ve ever dreamed of making bakery-style bagels right at home, this episode is your golden ticket!
Let’s start with what you’ll need. Grab some warm water, active sourdough starter, bread flour, salt, sugar, and a bit of vegetable oil. Optionally, you can have an egg for a glossy finish and some sesame or poppy seeds for topping. Remember, the quality of your ingredients plays a huge role in the final taste and texture of your bagels.
Now, onto the exciting part – making the bagels! Begin by dissolving your sourdough starter in warm water. This activation is crucial for the fermentation that gives sourdough its distinct tangy flavor. Next, mix in your bread flour, salt, and sugar until a shaggy dough forms. Here’s a tip: use bread flour for its high protein content, which is essential for that chewy bagel texture we all love.
Once your dough is mixed, it’s time to knead. Spend about 10 minutes working the dough until it's smooth and elastic. This step builds the gluten structure that will hold your bagels together. After kneading, let the dough ferment at room temperature for 4 to 5 hours. You’re looking for it to double in size – this is where the magic happens!
After fermentation, divide the dough into equal pieces, roll each into a ball, and then poke a hole in the center to form that classic bagel shape. Let these shaped bagels proof for another 2 to 3 hours. They should puff up nicely.
Preheat your oven to 425°F. The next step is crucial: boiling the bagels. Boil them for about 1-2 minutes on each side in water mixed with a bit of sugar. This boiling process is the secret to the bagel’s signature chewy exterior. Once boiled, bake the bagels for 15-20 minutes until golden brown.
And there you have it! Let your bagels cool on a wire rack before diving in. For a beautiful finish, brush them with an egg wash and sprinkle on some seeds before baking.
Storing your sourdough bagels is simple. Keep them in an airtight container at room temperature for up to three days, or freeze them for longer storage. When you’re ready to enjoy a frozen bagel, just reheat it in the oven at 350°F for about 10 minutes.
That’s all for today’s episode on making the perfect sourdough bagels. Experiment with different toppings and fillings to make each batch uniquely yours. Thanks for tuning in to Simple Recipe Box. Bake with joy, and I’ll see you next time!
For the full recipe, visit Sourdough Bagel Recipe.
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Welcome back to the Simple Recipe Box podcast, where we turn everyday meals into extraordinary experiences. I’m your host, Ben Harper, and today we’re diving into a dish that’s a true savior on busy weeknights – the Ultimate Baked Ziti. It’s easy, it’s cheesy, and it’s absolutely delicious.
Let’s start with what you’ll need. Grab some ziti pasta, olive oil, an onion, garlic, ground beef, crushed tomatoes, mozzarella, and Parmesan cheese. You’ll also want some dried oregano, salt, and black pepper. These simple ingredients combine to create a comforting classic that’s hard to resist.
Now, why choose ziti? Its tube shape perfectly captures the meat sauce, ensuring each bite is as flavorful as the last. And when you blend mozzarella and Parmesan, you get that irresistible gooey texture with a slightly sharp bite that elevates the dish.
First things first, preheat your oven to 350°F. This ensures your ziti cooks evenly. While the oven heats, cook your pasta until it’s al dente – remember, it’ll continue cooking in the oven, so you want to keep that bite.
In a skillet, heat your olive oil and sauté the diced onion until translucent. Add the minced garlic, stirring until fragrant – this builds a flavor foundation that’s robust and aromatic. Next, brown the ground beef. Once it’s cooked, stir in the crushed tomatoes and your seasonings, then let this simmer to marry the flavors.
Combine the cooked pasta with this meaty tomato sauce, and add a good handful of mozzarella. Pour this mixture into a baking dish, layering it with more mozzarella and Parmesan until everything’s snug in the dish. Cover with foil and bake for 20 minutes, then uncover and bake for another 10-15 minutes until the cheese is bubbly and golden.
While our ziti bakes, let’s chat about serving. Baked ziti pairs wonderfully with a crisp side salad and some crusty garlic bread. It’s a meal that feels special enough for guests but is straightforward enough for a family dinner.
And what about leftovers? They’re just as tasty. Cool your ziti completely before storing it in the fridge or freezer. It reheats beautifully in the oven, regaining that crispy cheese topping that we all love.
Here’s a final tip: don’t rush the baking. That last stretch in the oven is crucial for achieving a golden, cheesy crust that makes baked ziti truly special.
So, there you have it – a simple yet spectacular baked ziti that promises to make your dinner a hit. It’s a versatile dish that adapts to your taste and schedule, perfect for those nights when you need a comforting meal without the fuss.
Thanks for tuning in, and remember, good food is just a few simple ingredients away. Join me next time on Simple Recipe Box for more easy, delicious recipes. Until then, happy cooking!
Get the full recipe here.
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Welcome back to Simple Recipe Box, where we turn everyday cooking into an extraordinary experience. I’m your host, Ben Harper, and today we’re diving into a summer favorite that’s perfect for any gathering – we’re making sangria!
Now, sangria is one of those drinks that not only tastes incredible but also brightens up any table with its vibrant colors. Whether you're hosting a barbecue, a brunch, or just chilling by the pool, a good sangria can set the mood right. So, let’s get into how to craft the perfect pitcher of this fruity, wine-based beverage.
First things first, you’ll need some basic equipment - a large pitcher, a cutting board, a knife, and a mixing spoon. The beauty of sangria is its simplicity, making it accessible for everyone, regardless of your cooking skills.
Now, onto the ingredients. You'll want a bottle of red wine – Cabernet Sauvignon or Merlot are excellent choices as they provide a robust base that complements the fruit flavors beautifully. For the fruit, go for a mix of orange, apple, lemon, lime, and grapefruit. You’ll also need half a cup of granulated sugar, a quarter cup each of triple sec and brandy, and a splash of sparkling water to add that refreshing fizz.
Here’s how you put it all together:
Start by cutting your fruit into bite-sized pieces. This not only looks great but allows the fruit to infuse the wine with its flavors. In a small bowl, mix the sugar with the triple sec until the sugar is dissolved. This is your sweetening base. Add the fruit to your pitcher and pour the sugar and triple sec mixture over it, giving it a good toss to coat the fruit evenly. Next, pour in the brandy and the wine. Give everything a good stir to combine. The hardest part – let this sit in your refrigerator. A couple of hours will do, but if you can wait, let it meld overnight to really bring out the depth of flavors. Just before serving, stir in the sparkling water for that extra zing.And for serving, ladle your sangria into glasses filled with ice, garnish with slices of orange, lemon, and lime, and maybe a sprig of mint for that extra flair.
If you’ve got leftovers, and that’s a big if, you can keep your sangria refrigerated and tightly covered for up to 24 hours, making sure it stays fresh and tasty.
And there you have it, folks, your guide to making the ultimate summer sangria that’s sure to impress. Remember, the key to a great sangria is balance and letting those flavors meld together in the fridge. Don’t be afraid to experiment with different fruits and wines to find your perfect blend.
Thanks for tuning in to Simple Recipe Box. I hope you feel inspired to try this sangria recipe at your next summer gathering. Happy cooking, or in this case, happy mixing, and I’ll catch you next time with more flavors and fun from the world of home cooking. Cheers!
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Welcome back to the Simple Recipe Box podcast, where we make cooking fun and accessible for everyone. I'm your host, Ben Harper, and today we're diving into a recipe that will elevate your dishes with a delicious twist: the Ultimate Poke Sauce!
Poke bowls have taken the culinary world by storm, and the secret to a great poke bowl? A fantastic sauce! Our poke sauce recipe is not only easy to make but also incredibly versatile. Perfect for drizzling over poke bowls, sushi, or using as a unique condiment.
Let's start with what you'll need. For this recipe, our ingredients blend savory, spicy, and sweet elements to create a balanced and flavorful sauce. You'll need:
1/2 cup mayonnaise for a creamy texture1/4 cup soy sauce and 1/4 cup sriracha for that umami and kick2 tablespoons rice vinegar to add tanginess2 tablespoons Gochujang for depth and spice1 tablespoon honey to sweeten1 teaspoon grated ginger and 1/2 teaspoon minced garlic for that aromatic punchOptional red pepper flakes for extra heatAnd for garnish, some chopped green onions and sesame seedsNow, let’s put it all together! Start by blending the mayonnaise, soy sauce, sriracha, rice vinegar, and Gochujang until smooth. Then, add the honey, ginger, and garlic, blending again to fully incorporate these flavors. Taste your sauce and adjust the seasoning to your liking. More soy sauce for umami, sriracha for heat, or honey for sweetness.
Once blended to the perfect creamy texture, let the sauce rest in the fridge for at least 30 minutes. This allows the flavors to meld beautifully. When you’re ready to serve, garnish with green onions and a sprinkle of sesame seeds for that extra flair.
And there you have it, folks, a poke sauce that is easy to make and bursting with flavor. Remember, the key to a great poke bowl is not just the sauce but also the variety of toppings. Experiment with different poke bowl toppings to find your perfect combination.
If you have any leftover sauce, just store it in an airtight container in the fridge for up to a week, or freeze it for up to three months. Thaw in the fridge when ready to use, and give it a good stir to restore its creamy consistency.
That’s all for today’s episode. I hope you enjoy making and tasting your very own poke sauce. Dive into the joy of home cooking, and transform your meals into gourmet experiences. Until next time, keep cooking, keep experimenting, and keep enjoying good food!
For the full recipe, visit Ultimate Poke Sauce Recipe
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Welcome back to the kitchen with me, Ben Harper, on our culinary adventure. Today, we're diving into a cozy classic with a twist - Wild Rice Soup. Not just any wild rice soup, but one that features a secret ingredient guaranteed to elevate your dinner game.
Let's start with the basics. Wild rice, with its unique nutty flavor and chewy texture, is the star of our soup. It's not just delicious; it's also a fantastic addition to any meal, transforming simple dinners into gourmet experiences.
Now, for the ingredients you'll need: 1 cup of wild rice, 4 cups of chicken broth, a large onion, three cloves of garlic, two medium carrots, two celery stalks, and our spices - dried thyme, dried sage, salt, and black pepper. Optionally, you can add a half cup of heavy cream or half-and-half to bring a luxurious creaminess to the soup.
Cooking this soup is a breeze, perfect for chefs of all levels. You'll begin by rinsing the wild rice under cold water to remove any debris. Next, in a large pot, heat some olive oil and sauté your onions, garlic, carrots, and celery until tender. This should take about 10 minutes.
Once your veggies are softened, it's time to add the wild rice along with the chicken broth and your spices. Stir everything together, bring it to a boil, then reduce the heat, cover, and let it simmer. After about 40 minutes, your wild rice will be tender, and the flavors beautifully melded.
But here’s the twist - our secret ingredient: a dash of nutmeg! Just a pinch as you finish cooking will introduce a warm, nutty aroma that complements the wild rice spectacularly. It’s subtle but makes all the difference, enhancing the natural flavors of the soup.
Serving this soup is just as fun as making it. Ladle it hot into bowls, garnish with fresh herbs, and if you're feeling adventurous, add a swirl of cream or a sprinkle of paprika. Pair it with crusty bread or a side salad for a complete meal.
And there you have it, folks, a simple yet flavorful Wild Rice Soup that's sure to impress. Remember, cooking is not just about feeding the body but also about nurturing the soul. So take your time, enjoy the process, and indulge in the delicious result.
Thanks for tuning in, and don't forget to check out Wild Rice Soup Recipe for more tips and tricks. Until next time, keep cooking with heart!
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Welcome back to Simple Recipe Box with your host, Ben Harper! In this episode, we're diving into a delightful twist on a classic treat: S’mores Bars. Whether you’re a baking novice or a seasoned pro, this recipe is a perfect blend of simplicity and delectable flavors.
Let’s start with what you’ll need. For your crust, grab 1 1/2 cups of graham cracker crumbs, 1/4 cup granulated sugar, and 1/2 cup melted unsalted butter. The topping calls for 2 cups of milk chocolate chips, 1 cup of marshmallows, and an optional 1/2 cup of chopped pecans or walnuts for that extra crunch. Don’t forget a teaspoon of vanilla extract and a pinch of salt to enhance all those flavors.
Now, why is this recipe special? It’s all about the method and that secret ingredient – vanilla extract. It adds a depth of flavor that complements the sweetness of the marshmallows and the richness of the chocolate, making your S’mores Bars simply irresistible.
Let’s get cooking! Preheat your oven to 350°F and line an 8-inch square baking dish with parchment paper. Mix your graham cracker crumbs, sugar, and melted butter, then press this mixture into your baking dish to form a solid crust. Bake it for about 10-12 minutes until golden.
Once your crust is ready, sprinkle those chocolate chips over it. Let them melt slightly, then spread them out to form a deliciously gooey layer. Now, scatter your marshmallows on top, and if you’re using nuts, sprinkle those on as well.
Bake this for another 10-12 minutes until the marshmallows turn golden and the chocolate sets. Here’s a pro tip: keep an eye on those marshmallows to ensure they toast to perfection without burning.
After baking, let the bars cool completely on a wire rack. This step is crucial for getting those bars to set just right. Once cool, lift them out using the parchment overhang, slice into squares, and voila! You’ve got yourself a batch of heavenly S’mores Bars.
Now, how should you serve these beauties? They’re fantastic as they are, but if you want to go the extra mile, pair them with a scoop of vanilla ice cream or a dollop of whipped cream. And for storing, keep them in an airtight container at room temperature, and they’ll be good for up to five days.
So, there you have it, folks! A simple yet fantastic recipe for S’mores Bars that’s sure to impress. Give it a try, and share your creations with us. Until next time, keep enjoying the simple joy of home cooking. Happy baking, everyone!
For the full recipe, visit our website: S’mores Bars Recipe.
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Welcome back to the Simple Recipe Box podcast with your host, Ben Harper! Today, we're diving into a dish that's guaranteed to impress: Oven-Braised Beef Short Ribs. Juicy, tender, and oh-so-flavorful, this recipe is perfect for any home cook looking to elevate their dinner game.
Let's start with what you'll need. Grab a Dutch oven – this tool is key for even cooking and retaining moisture. You'll also need tongs for handling the ribs and a fine-mesh sieve for a smooth, velvety sauce.
Now, the ingredients. Focus on quality here, especially with the beef. You'll need:
2 pounds of well-marbled beef short ribs 2 tablespoons olive oil 1 large onion, chopped 3 cloves garlic, minced 1 cup red wine 1 cup beef broth 1 tablespoon tomato paste Seasonings: 1 teaspoon dried thyme, ½ teaspoon salt, ¼ teaspoon black pepper, and 2 bay leaves Optional: 2 carrots and 2 celery stalks, choppedPreheat your oven to 300°F. Season the ribs with salt, pepper, and thyme. In your Dutch oven, heat the olive oil over medium-high and sear the ribs until browned on all sides, about 2-3 minutes per side. Remove the ribs and set aside.
In the same pot, sauté the onion until caramelized, about 20-25 minutes, then add the garlic for another minute. Pour in the red wine, scraping up any browned bits from the pot – this adds incredible depth to your dish. Add the beef broth, tomato paste, and bay leaves, stirring to combine.
Return the ribs to the pot, ensuring they're submerged in the liquid. Cover and transfer to the oven. Let those ribs braise slowly for about 2 hours. This process breaks down the connective tissue, ensuring fall-off-the-bone tenderness.
Once done, remove the ribs and strain the braising liquid. Reduce this over medium heat until thickened, about 10-15 minutes. Serve the ribs with this rich sauce drizzled over the top. Pair with mashed potatoes or roasted veggies for a complete meal.
For storage, let the ribs cool and keep them in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months. Reheat in the oven at 300°F, covered, until warmed through.
And there you have it, folks! Oven-braised beef short ribs that are as satisfying to prepare as they are to eat. Give this recipe a try for your next dinner, and I promise, it'll be a hit. Thanks for tuning in, and happy cooking! Join us next time on Simple Recipe Box for more delicious adventures.
For the full recipe, click here.
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Welcome back to the Simple Recipe Box podcast, where we turn everyday meals into extraordinary experiences. I’m your host, Ben Harper, and today we’re diving into a dish that’s as comforting as it is delicious – the Mind-Blowing Cornbread Casserole.
Now, cornbread is a beloved classic, but when transformed into a casserole, it becomes a show-stopping side dish or even a hearty main. This recipe is perfect for anyone, whether you’re a beginner or a seasoned home chef, because it’s just that simple and adaptable.
Let’s start with what you’ll need. The base of our casserole requires some basic pantry staples:
1 and a half cups of all-purpose flour 1 cup of cornmeal A teaspoon of salt Half a teaspoon each of baking soda and baking powder 1 cup of granulated sugar 2 large eggs 1 cup of buttermilk 4 tablespoons of melted unsalted butterFor those who like a little extra flair, consider adding a cup of shredded cheddar cheese and half a cup of chopped fresh scallions. And if you’re catering to a gluten-free diet, simply swap the all-purpose flour with your favorite gluten-free blend.
Now, let’s get cooking:
Preheat your oven to 350°F and grease a 9x13-inch baking dish. In a large bowl, whisk together your dry ingredients – that’s the flour, cornmeal, salt, baking soda, and baking powder. In a separate bowl, mix the sugar, eggs, and buttermilk until smooth, then stir in the melted butter. Gradually combine the wet and dry ingredients. Remember, the key here is not to overmix to keep your casserole tender. If you’re using cheese and scallions, fold them in now. Pour the batter into your prepared dish and smooth the top with a spatula. Bake for about 35-40 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean.Let your cornbread casserole cool slightly before serving; this helps it set and makes slicing easier. This dish pairs wonderfully with chili, stews, or as a standalone treat.
If you have leftovers, they store beautifully. Just cover your casserole or place slices in airtight containers and refrigerate. To reheat, a quick zap in the microwave will do, or warm it in the oven for that freshly-baked taste.
So, there you have it – a simple yet spectacular cornbread casserole that’s sure to impress. Give it a try, and I promise, it might just become your new go-to recipe for gatherings, potlucks, or a comforting family dinner.
Thanks for tuning in to the Simple Recipe Box podcast. Join me next time for more tips, tricks, and recipes that make cooking fun and accessible for everyone. Happy cooking, everyone!
For the full recipe, visit Mind-Blowing Cornbread Casserole.
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Welcome back to the Simple Recipe Box podcast with your host, Ben Harper. Today, we're diving into a summer favorite that will transform your BBQ game: the Ultimate Homemade BBQ Rub Recipe. Whether you're grilling for family or hosting a big backyard bash, this rub is your secret weapon for mouth-watering meats.
First up, let’s talk about what makes a great BBQ rub. It’s all about the blend of spices that enhance the natural flavors of your meat, making every bite a delicious experience. This rub is versatile enough for various meats and even vegetables.
Now, let’s get into the ingredients you’ll need for this game-changing recipe:
1/2 cup brown sugar for a sweet, caramelized crust. 1/4 cup smoked paprika, adding that essential smoky flavor. 2 tablespoons chili powder for a touch of heat.These ingredients form the foundation of our BBQ seasoning blend. The combination of sweetness, smoky depth, and mild heat creates a perfect balance that complements any meat.
Here’s how to make it:
In a small bowl, combine the brown sugar, smoked paprika, and chili powder. If you’re feeling adventurous, add some cumin, garlic powder, onion powder, salt, black pepper, and a pinch of cayenne pepper for extra heat. Use a whisk to ensure all the ingredients are evenly distributed. This step is crucial for consistent flavor in every sprinkle.Once mixed, store your BBQ rub in an airtight container. It will stay fresh for up to 6 months, ready to elevate your grilling at a moment's notice.
When you’re ready to grill, generously apply the rub to your meat of choice. Let it sit for about 30 minutes to an hour before cooking. This allows the flavors to penetrate deeply, ensuring a rich, smoky taste.
And there you have it, folks! Your very own homemade BBQ rub. It’s simple, it’s delicious, and it’s sure to impress at your next cookout.
Remember, the beauty of making your own rub is customization. Feel free to tweak the spices to suit your taste. Add more sugar for sweetness or amp up the heat with extra chili powder. The possibilities are endless.
Thanks for tuning in to Simple Recipe Box. I’m Ben Harper, and I can’t wait to hear all about your BBQ successes with this ultimate rub. Happy grilling, and see you next time!
For the full recipe, visit this Ultimate Homemade BBQ Rub Recipe.
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Welcome back to the Simple Recipe Box podcast! I’m your host, Ben Harper, and today we’re diving into a recipe that’ll transform your desserts from simple to spectacular. Yes, we’re talking about making a homemade strawberry sauce that’s versatile, delicious, and incredibly easy to whip up.
This strawberry sauce is a game-changer for a myriad of desserts. Drizzle it over cheesecake, swirl it into yogurt, or crown your pancakes with it. It adds a vibrant burst of flavor that complements so many dishes.
And if you’re wondering about storing, it’s as straightforward as making it. Just keep it in the refrigerator, or for longer storage, freeze it. Thaw in the fridge or at room temperature when you’re ready to use.
Remember, the key to a fantastic strawberry sauce is using high-quality strawberries and not overcooking the sauce. Feel free to experiment with different types of sugar or add a pinch of cinnamon or nutmeg for a unique twist.
That’s it for today’s episode! I hope you’re as excited as I am to try this simple yet impactful recipe. Check out our blog, Simple Recipe Box, for more tips and tricks on making the perfect strawberry sauce and other delightful recipes. Happy cooking, and see you next time!
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Welcome back to the Simple Recipe Box podcast! I'm your host, Ben Harper, and today we're diving into a dish that's as easy as it is delightful – Spanish Rice! Perfect for any meal, this side dish is ready in just 20 minutes and packed with flavor.
Let's start with what you'll need. The beauty of this recipe lies in its simplicity. You'll need 1 cup of uncooked white rice, 2 cups water, 1 tablespoon olive oil, 1 small diced onion, 2 cloves minced garlic, and 1 cup diced tomatoes. For seasoning, just salt and pepper to taste. Optional but recommended for an extra kick are 1 teaspoon smoked paprika and some fresh cilantro for garnish.
Now, if you're missing any of these ingredients or prefer a twist, here are some quick swaps. Substitute brown rice for white for a nuttier flavor, though remember it takes longer to cook. Use vegetable or chicken broth instead of water for more depth, and canned diced tomatoes work just as well if fresh ones aren't available.
Let's get cooking! First, rinse your rice under cold water to remove excess starch – this ensures fluffy rice. In a large saucepan, heat the olive oil over medium-high heat and sauté the onion until translucent, about 3-4 minutes. Add the garlic and cook for another minute until fragrant.
Next, stir in the rice, making sure it's well-coated with the oil. Pour in the water, bring to a boil, then reduce the heat to low, cover, and let it simmer for 18-20 minutes. The rice will absorb all the wonderful flavors during this time.
Once the rice is cooked, remove from heat, fluff with a fork, and mix in the diced tomatoes, smoked paprika, salt, and pepper. Adjust the seasoning to your taste and garnish with chopped cilantro to add a fresh, vibrant touch.
Spanish rice is incredibly versatile. Serve it alongside tacos, grilled chicken, or a hearty stew. It's also perfect for a Spanish-themed dinner with sides like black beans and a simple green salad.
Storing is just as easy. Keep any leftovers in an airtight container in the fridge for up to three days. Reheat on the stovetop or in the microwave with a splash of water to keep it moist.
And there you have it, folks – a simple, satisfying Spanish Rice that's sure to impress. It's a staple recipe that's perfect for any home cook, whether you're a beginner or a seasoned chef. Give it a try, and I promise, it'll become a go-to in your kitchen.
Thanks for tuning in to the Simple Recipe Box podcast. Join me next time for more delicious recipes and kitchen tips. Happy cooking, everyone!
Check out the full recipe Spanish Rice Recipe.
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Welcome back to the Simple Recipe Box, where we dive into the joy of home cooking. I’m your host, Ben Harper, and today, we’re unlocking the secrets to perfect Bierocks, those delicious stuffed rolls that are a staple in German-Russian cuisine. Whether you’re a seasoned chef or just starting out, this episode is packed with tips to help you master these savory delights.
Let’s start with the basics. For the dough, you’ll need all-purpose flour, salt, sugar, active dry yeast, warm water, and vegetable oil. The filling calls for ground beef, onion, cabbage, and a bit of seasoning. Remember, the key to great Bierocks is in the details, so make sure your ingredients are fresh and of good quality.
Now, onto the dough. In a large mixing bowl, mix flour, salt, sugar, and yeast. Gradually add warm water and mix until a shaggy dough forms. Then, stir in the vegetable oil and knead until smooth and elastic, about 5-7 minutes. Let the dough rise in a warm place until it doubles in size, which should take about an hour.
While the dough rises, let’s prepare the filling. In a skillet, cook the ground beef until no longer pink, then add chopped onions and cook until translucent. Add the chopped cabbage, season with salt and pepper, and cook until tender. If you want a little extra flavor, toss in some caraway seeds, but that’s optional.
Once your filling is ready and cooled, and your dough has risen, it’s time to assemble the Bierocks. Roll out the dough on a floured surface and cut out circles. Place a spoonful of filling in the center of each circle, fold the dough over, and pinch the edges to seal.
Here’s a pro tip: rolling the dough thin will give your Bierocks a crispier crust, and brushing the tops with butter before baking will give them a beautiful, shiny finish.
Cook your Bierocks in a preheated oven at 375°F until golden brown, about 20-25 minutes. Serve them warm for the best experience, maybe with a side of mustard or your favorite dipping sauce.
Now, let’s talk storage. Bierocks are great for make-ahead meals. Store them in an airtight container at room temperature for a couple of days, or freeze them for longer storage. To reheat, just pop them in the oven until they’re warmed through.
And there you have it, folks! Delicious, homemade Bierocks that are perfect for any occasion. Experiment with the fillings, try different spices, and make this recipe your own. Remember, cooking is not just about following recipes, it’s about creating memories and sharing joy through food.
Thanks for tuning in to the Simple Recipe Box. Join us next time as we continue to explore the simplicity and delight of home cooking. Until then, happy cooking, everyone!
For the full recipe, visit our website: Bierocks Recipe
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Welcome back to the Simple Recipe Box podcast with your host, Ben Harper! Today, we're diving into a fan-favorite: Air Fryer Sweet Potato Fries. Crispy, delicious, and incredibly easy to make, this recipe will turn you into a sweet potato aficionado in no time!
Let's start with what you'll need. Grab 2-3 large sweet potatoes, and let's peel and cut them into 1-inch cubes. This size is perfect for even cooking and that essential crispy exterior. For the seasoning, you'll need 2 tablespoons of olive oil, 1 teaspoon of salt, half a teaspoon each of black pepper and garlic powder, a quarter teaspoon of paprika, and if you like a kick, a quarter teaspoon of cayenne pepper.
Why olive oil? It’s the secret to getting that golden, crispy texture without the fries being greasy. And the combination of garlic powder and paprika? It adds a depth of flavor that'll make these fries a hit at any table.
Now, let’s talk air frying. Preheat your air fryer to 400°F. This high heat is crucial as it ensures the fries cook evenly and get that desired crispiness. Toss your sweet potato cubes in a large bowl with the olive oil and all the spices until they’re well-coated. Then, spread them in a single layer in the air fryer basket. Remember, don’t overcrowd the basket; we want every single piece to get perfectly crispy.
Set your timer for 20-25 minutes. Halfway through, give the basket a good shake. This helps to cook all sides evenly. And there you have it—perfectly crispy sweet potato fries!
Now, serving them is where you can really have fun. Fresh out of the air fryer, they’re fantastic with a sprinkle of sea salt and a dash of parsley. Or pair them with your favorite dips—think aioli, ketchup, or a spicy sriracha mayo. And if you’re feeling adventurous, why not top them with some grated cheddar and pop them back in the air fryer until the cheese melts? Delicious!
If you end up with leftovers, here’s a tip: store them in an airtight container in the fridge, and when you’re ready for more, reheat them in the air fryer at 350°F for about 5 minutes. They’ll be just as crispy as when you first made them.
And before I forget, for those looking to cut down on calories or avoid cornstarch, you don’t need it here. These fries will turn out crispy and flavorful, just with our seasoning mix and the magic of the air fryer.
That’s all for today’s episode on the perfect air fryer sweet potato fries. Simple, quick, and utterly tasty. Give this recipe a try, and I promise, you’ll be making them again and again. Thanks for tuning in, and happy cooking!
For the full recipe, click Air Fryer Sweet Potato Fries.
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Welcome back to the Simple Recipe Box podcast! I’m your host, Ben Harper, and today we're diving into a recipe that will truly elevate your baking game: Swiss Meringue Buttercream. This isn’t just any buttercream—it’s the secret to making your cakes and cupcakes bakery-quality. So, let’s get started!
First up, let’s talk ingredients. You’ll need granulated sugar, egg whites, unsalted butter, vanilla extract, and a pinch of salt. These might already be in your pantry, which makes things super convenient.
Now, onto the equipment. You'll need a stand mixer or hand mixer, a medium saucepan, a candy thermometer, and a whisk attachment. These tools are crucial for achieving that perfect buttercream consistency.
Let’s move on to the step-by-step guide. Begin by combining your sugar and a half cup of water in a saucepan. Heat this over medium, stirring until the sugar dissolves. This is the foundation of our buttercream. Once dissolved, bring it to a boil, then simmer until it reaches 240°F. This temperature is key for the right consistency.
While your syrup simmers, whisk your egg whites and a pinch of salt until frothy. This is the base of our meringue. When your syrup hits the right temperature, gradually pour it into the egg whites, continuing to whisk. This creates a glossy meringue, which is the heart of our buttercream.
Next, beat your softened butter until it’s fluffy. Then, gradually add your cooled meringue to the butter, beating until smooth and creamy. This step transforms your meringue into that luxurious Swiss Meringue Buttercream.
Now, let's talk about serving and storing. Swiss meringue buttercream is incredibly versatile. Use it to frost cakes, cupcakes, or even as a filling for pastries. If it’s too soft, a quick chill in the fridge for about 30 minutes should firm it up. For storage, keep it in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months. Just remember to let it come to room temperature and give it a quick whip to restore its creamy texture before using.
Before we wrap up, here are a few pro tips: Use room temperature butter for smoother consistency, always use a candy thermometer for precise temperature control, and if your buttercream curdles, warm it slightly and beat again.
That’s it for today’s episode on making the perfect Swiss Meringue Buttercream. Thanks for tuning in, and happy baking! Remember, with the right techniques and a bit of patience, you can achieve professional-grade results right in your own kitchen. See you next time on Simple Recipe Box, where we make cooking fun and accessible for everyone.
For the full recipe, check out our Swiss Meringue Buttercream page.
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Welcome back to the Simple Recipe Box podcast, where we turn everyday cooking into something extraordinary. I'm your host, Ben Harper, and today we're diving into a recipe that's vibrant, herbaceous, and an absolute must-have in your culinary repertoire. Yes, we're talking about the mouthwatering chimichurri sauce.
Chimichurri is not just a sauce; it's a flavor revolution. Originating from Argentina, this sauce is traditionally paired with grilled meats, but it's incredibly versatile. You can drizzle it over roasted vegetables, use it as a marinade, or even as a robust dipping sauce. The possibilities are endless, and today, I'll guide you through making the best chimichurri you've ever tasted.
Let's start with what you'll need. The foundation of a great chimichurri is, of course, fresh herbs. For our recipe today, you'll need one cup of fresh parsley and one cup of fresh oregano. These herbs are not just for garnish; they pack a punch of flavor and color that's essential for a perfect chimichurri.
Next, add two cloves of minced garlic. Garlic adds that pungent kick, elevating the sauce to new heights of flavor. Now, while parsley and oregano are our main herbs, feel free to experiment. If you're a fan of cilantro, go ahead and mix some in. Cooking is all about making recipes your own.
Now, onto the liquid components that bring this sauce together. You'll need red wine vinegar and extra-virgin olive oil. The vinegar adds a tangy kick, balancing the robust flavors of the herbs and garlic, while the olive oil smooths everything out into a perfect emulsion.
Here’s how you'll put it all together. Start by combining your parsley, oregano, and garlic in a food processor. Pulse these until finely chopped but not pureed. Overprocessing can make the herbs bitter, so a few quick pulses should do the trick. Next, pour in your red wine vinegar and olive oil, season with salt, pepper, and if you like a bit of heat, a pinch of red pepper flakes. Blend until the mixture is unified but retains some texture.
Once blended, let your chimichurri sit for at least 30 minutes before serving. This resting period lets the flavors meld together beautifully, creating a depth of flavor that's absolutely worth the wait.
And there you have it, a simple yet sensational chimichurri sauce that will elevate any meal from ordinary to extraordinary. Whether you're grilling steak, roasting vegetables, or just looking for a flavorful addition to your meal, this chimichurri is sure to impress.
Remember, the key to great cooking is using fresh, quality ingredients and not being afraid to put your own twist on traditional recipes. Experiment with different herbs, adjust the acidity with more or less vinegar, and find the balance that suits your palate.
Thank you for tuning in to today’s episode. I hope you feel inspired to try this chimichurri recipe at your next meal. Happy cooking, and see you next time on the Simple Recipe Box podcast, where we make everyday cooking extraordinary.
- Visa fler
