Ted Lasso's Biscuit Recipe

all purpose flour

almond flour

sugar

unsalted butter (2 sticks)*

tsp sea salt

tsp vanilla extract

Preheat oven to 350˚F.

Put AP flour, almond flour and sugar &amp; salt in food processor and pulse to combine.

Add butter &amp; vanilla extract and pulse until it resembles coarse meal.

Butter an 8x8 pan, pour everything into the pan, flatten with a offset spatula. Then, press firmly with your hands &amp; spatula.

Bake in the oven for 30-35 minutes at 350˚F until lightly browned. Check at 30 min. mark.

Let it chill until cool. It can take a while so be patient!

This tasty recipe combines shredded zucchini with garlic, Parmesan cheese, fresh herbs, and is served with a marinara dipping sauce for an Italian inspired twist.

Zucchini Garlic Bites

zucchini (grated and drained well)

breadcrumbs

Parmesan cheese (grated fine)

garlic (grated fine)

chives (chopped)

parsley (chopped)

basil (chopped)

oregano

salt and pepper

tomato sauce (for dipping)

Preheat oven to 400˚F. Lightly coat a baking sheet with olive oil or non-stick spray. Set aside.

Use a box grater to grate the zucchini into a clean towel. Roll up the towel and twist to wring out the moisture. Grate the garlic using the small holes on the box grater.

In a medium bowl, combine all of the ingredients and mix well.

Shape a tablespoon of the mixture into your hands, pat into small balls, and place on the baking sheet.

Bake for 15-18 minutes in the preheated oven until golden. Serve warm with marinara sauce. Recipe makes about 16 bites.

This no-colander-necessary, one-pot pasta method isn’t a gimmick: Cooking the noodles in just enough seasoned stock means they’re done in the same amount of time it takes the liquid to reduce into a concentrated, extra flavorful sauce. Mascarpone makes it silky, though crème fraîche or even softened cream cheese would be solid substitutes. While the pasta cooks, make a quick gremolata of chopped parsley, salted almonds and basil, which adds brightness and texture to the finished dish. Though this pasta comes together quickly, it requires more attention than some: Be sure to stir frequently so the noodles cook evenly, and add a splash of water toward the end of cooking, as needed, so they stay saucy.

One-Pot Zucchini-Basil Pasta

vegetable stock

pasta shells

zucchini

mascarpone, crème fraîche or softened cream cheese

garlic clove, finely chopped

basil

Kosher salt and black pepper

almonds

Italian parsley

In a large, deep 12-inch skillet, bring stock to a boil over high heat. Once stock boils, stir in pasta, zucchini, mascarpone, garlic and half the basil; season generously with salt and pepper and reduce the heat to medium-high. Cook, stirring frequently, until pasta is tender and liquid is reduced until thickened and creamy, 12 to 13 minutes, adding a splash of water during the last few minutes of cooking if needed to moisten. Season to taste with salt and pepper.

Meanwhile, prepare the gremolata: Chop almonds and parsley with remaining basil until finely chopped and combined; season with salt and pepper.

Divide pasta among shallow bowls. Sprinkle with gremolata and serve immediately.

This light, delicate weeknight curry comes together in less than 30 minutes and is defined by its deep miso flavor. Miso is typically whisked into soups toward the end of the recipe, but sweating it directly in the pot with ginger, garlic and a little oil early on helps the paste caramelize, intensifying its earthy sweetness. Adding coconut milk creates a rich broth that works with a wide range of seafood. Salmon is used here, but flaky white fish, shrimp or scallops would all benefit from this quick poaching method. A squeeze of lime and a flurry of fresh herbs keep this curry bright and citrusy. For a hit of heat, garnish with sliced fresh jalapeño or serrano chile peppers.

Coconut-Miso Salmon Curry

onion,

(1-inch) piece fresh ginger, minced (about 2 tablespoons)

garlic cloves, thinly sliced

white miso

unsweetened, full-fat canned coconut milk

(1 1/2-pound) salmon fillet,

baby spinach (about 5 packed cups)

lime lime

rice,

cilantro

In a large pot, heat 2 tablespoons oil over medium. Add onion, ginger and garlic and season with salt and pepper. Cook, stirring occasionally, until softened, about 3 minutes. Add miso and cook, stirring frequently, until miso is lightly caramelized, about 2 minutes.

Add coconut milk and 3 cups water and bring to a boil over high heat. Cook until liquid is slightly reduced, about 5 minutes. Stir in salmon, reduce the heat to medium-low and simmer gently until just cooked through, about 5 minutes. Turn off heat and stir in spinach and lime juice.

Divide rice among bowls. Top with salmon curry, basil and cilantro. Serve with lime wedges for squeezing on top.

This local favorite is almost impossible to find anywhere outside a 20-mile vicinity of Utica, NY. It is a creamy, spicy chicken and pasta dish that is sure to please anyone's taste buds. Enjoy!

Utica Chicken Riggies

butter

lbs chicken breasts (I usually use three to four chicken breasts)

baby bella mushrooms, sliced

green pepper, chopped

-2 jarred hot pepper, chopped

onions

water

chicken bouillon chicken bouillon cubes

tomato sauce

heavy cream

paprika

parsley

salt and black pepper

red pepper flakes (if you want it hot)

black olives, sliced

In a large pot melt butter and then add chicken.

Cook chicken over medium heat just until they begin to turn white.

Add mushrooms to chicken and cook for 5 minutes.

Add peppers and onions cook 5-7 minutes (I usually season the veggies and chicken with salt and pepper at this point).

Add water, bullion, tomato sauce, heavy cream, and spices.

Bring to a boil, cover and simmer for 20 min, stirring occasionally.

In a small bowl mix corn starch with 2-3 tbsp cold water until dissolved.

Add corn starch to sauce, stirring continuously until it thickens.

If it is very runny just let stand to thicken.

Stir in cooked pasta and serve immediately, sprinkling each serving with grated or shredded Parmesan cheese.

Did you notice there is NO cornstarch in the ingredient list? Don&#039;t bother with it, you don&#039;t need it. It is ***essential** you salt your pasta water before cooking, or this dish will be too bland. How much salt to add to the water? The water should be as salty as ocean water. This recipe is PERFECT. You can leave out the olives if you wish and it&#039;s still amazing.

This very popular Cannabis Gummies recipe from RuffHouse Studios using marijuana Infused Coconut Oil will do the trick!

Cannabis Infused Gummies Recipe

⅛ oz Cannabis flowers

½ tsp Sunflower/ Soy Lecithin

Coconut Oil

Water

oz Unflavored Gelatin

pack 6 oz Jello (any flavor)

Weed Gummy Bears

  Smoked pulled pork is one of those classic barbecue staples that has spanned the nation.   Each region with their own spin on how to smoke a pork butt   low and slow where you can just pull apart the meat with your own hands (wearing gloves of course) because it is just so juicy and tender it falls right off the bone.    Award winning Pitmaster  Melissa Cookston    was generous enough to share with us her Perfect Pulled Pork recipe complete with a special marinade injection. How to Make Pulled Pork  Be sure to cook your pork shoulder (also referred to as a pork butt or boston butt) low and slow, between 200°F and 250°F until the meat is fall off the bone tender (usually when it reaches an internal temperature between 195°F to 205°F). By then all the intermuscular fat has dissolved leaving the meat extremely juicy. Test the meat by either using a probe or your finger. If the pork feels to “springy, it’s not tender yet! There should be a slight indentation in the meat when it is cooked just right. Fat Side Up or Fat Side Down?  There’s a lot of debate about whether you cook a pork butt (or brisket for that matter,) fat side up or fat side down. To settle the debate- it doesn’t really matter! We recommend placing the fat cap on the side the heat comes from- usually on the bottom. How Many Pounds of Pulled Pork Per Person  When cooked and pulled, a bone in pork butt well lose about 30 to 40 percent of its weight. Estimate about 1/3 to ½ pounds of meat per person when selecting your pork butt.   Note: It is recommended to use    Apple Hardwood Pellets with this recipe.This recipe uses Pit Boss    Hickory Bacon Rub seasoning.Melissa Cookston’s Pork Butt Marinade Injection Recipe  1 BOUILLON CUBE, CHICKEN    2 TBS BROWN SUGAR    3/4 CUP PEACH NECTAR    1/2 TBS SOY SAUCE    3/4 CUP WHITE GRAPE JUICE    2 TBS WORCESTERSHIRE SAUCE    3/4 CUP ICE   Place bouillon cube in water in a small saucepot.   Heat and stir until bouillon cube completely dissolves.   Add brown sugar and stir until it is dissolved.   Turn off heat and add remaining ingredients, except ice and stir.   After all ingredients are dissolved, add ice and stir to help cool it down.   Allow to cool and refrigerate for at least an hour before using. 

Perfect Pulled Pork

Bouillon Cube, Chicken

TBSP Brown Sugar

CUP Honey

CUP Peach Nectar

TBSP PIT BOSS HICKORY BACON RUB

8lb Pork Butt Roast, Bone-In

TBSP Soy Sauce

CUP White Grape Juice

Worcestershire Sauce

Fire up your Pit Boss Grill and set at 250°F. 

Using a meat injection needle, inject across the meat in a checkerboard pattern, injecting approximately 1 tablespoon per site. 

Try to spend extra time around the bone, as this will help radiate the flavor through the meat while it’s cooking. 

Sprinkle meat side thoroughly with Pit Boss Hickory Bacon Rub, then rub in while wearing gloves. 

Allow to rest 30 minutes before placing on grill. Place in smoker at 250 degrees. 

After 3.5 hours, or when internal temperature hits 145 degrees, remove butt, place in pan fat side down, and add seasoning and drizzle with honey. 

Cover in foil and return to smoker at 275 degrees. 

Check for tenderness when pork butt approaches 190 degrees. 

The bone should be showing 1&#039;&#039; or more when it is at 194 degrees. 

When it’s tender, remove from smoker and let rest for 30 minutes to 1 hour. 

Wearing &#039;&#039;hot&#039;&#039; gloves (I like cotton gloves with a nitrile glove pulled over them) remove the bone and hand pull the pork, placing aside any large pieces of fat. 

Spargel im Backofen - eine köstliche Beilage zu Fisch oder Fleisch!


Spargel im Backofen: lecker mit 4 Zutaten

grüner Spargel: 500 g

Knoblauchzehen: 4

Salz: 3/4 TL

schwarzer Pfeffer, frisch gemahlen: 1/4 TL

Mozzarella: 1, 1/4 Tasse

Competition Smoked Baby Back Ribs might be easy to prepare, but the flavors are worthy of any challenge. This recipe calls to start smoking the ribs with a dry rub and then applying a wet rub with apple juice and your favorite    southern style BBQ sauce halfway through the cook. Utilizing the 2-2-1 method,   the baby back rack of ribs will be fall off the bone tender with a tangy and sweet punch from the sauce. Pair this one with a side of coleslaw,   mac and cheese  , or potato salad and you’ll be in hog heaven with these championship pork ribs.     Note: It is recommended to use  Apple Hardwood Pellets available at Walmart.  New to Smoking Ribs? Check out this article on   Smoking Ribs for beginners and learn everything you need to know to make tender and flavorful ribs. 

Competition Smoked Baby Back Ribs

Cups Apple, Juice

Racks Baby Back Rib

Pit Boss Competition Smoked Rub

SOUTHERN STYLE BBQ SAUCE

Remove the membrane on the back side of the ribs with a knife and a paper towel. Rub with your preferred seasoning or use the Smoke Infused Competition Smoked Rub.  

Rub with your preferred seasoning or use the Smoke Infused Competition Smoked Rub. 

Place the seasoned baby back ribs on the grates of your grill, meat side up, and smoke for 2 hours. 

After 2 hours, remove from the grill and turn the temperature up to 250°F. 

Create an aluminum boat for each set of ribs and place the ribs inside. Pour a cup of apple juice over the ribs into the boat and seal the aluminum foil.

Return the ribs to the grill for another 2 hours.

Remove the ribs from the apple juice bath and coat with barbecue sauce.

Turn the temperature of the grill up to 350°F. Return to the ribs to the grill after the grill has preheated.

You&#039;re just trying to get the barbecue sauce to firm up a bit, so only leave your ribs on the grill for about 15 minutes. Don&#039;t leave the grill during this step - the sugar from the apple juice and barbecue sauce can burn very easily, so stay close by to supervise.

Let the ribs rest for about 15 minutes off the grill, serve hot and enjoy!

When baked, feta gains an almost creamy texture, similar to goat cheese but with feta’s characteristic tang. In this easy vegetarian sheet-pan dinner, broccolini (or broccoli), grape tomatoes and lemon slices roast alongside the feta until the broccolini crisp, the tomatoes burst and the lemon rinds soften. (Remember, broccolini has a tender, delicious stalk so only the bottom 1/2-inch needs to be trimmed.) Serve this dish over a pile of orzo for a complete meal. If you like, cut the broccolini, feta and lemon into bite-size pieces and toss with the orzo.

Sheet-Pan Baked Feta With Broccolini, Tomatoes and Lemon

broccolini

grape tomatoes

red onion

lemon

olive oil,

cumin

red pepper flakes

Kosher salt

black pepper

feta

orzo

Heat the oven to 400 degrees with a rack set in the lower third. On a sheet pan, combine the broccolini, tomatoes, onion and lemon slices with the olive oil and toss. Add cumin and red-pepper flakes, season with salt and pepper, and toss again until evenly coated. Nestle the feta slices into the vegetables. (It’s OK if they break apart a little.)

Roast 15 to 20 minutes, stirring halfway through but leaving the feta in place, until the broccolini is charred at the tips, the stems are easily pierced with a fork and the tomato skins start to blister and break down.

Serve over orzo or farro. Drizzle with olive oil and serve with the remaining lemon half for squeezing. Top with fresh herbs, if using.

<a href="https://www.nytimes.com/2020/05/19/dining/gnocchi-recipes.html">Pan-fried gnocchi</a> is like a faster version of baked pasta. Store-bought gnocchi can simply be browned in a pan for an exciting mix of crispy outsides and chewy middles, no boiling required. This dish is studded with juicy tomatoes and melty pockets of mozzarella. Cherry tomatoes are reliably more flavorful year-round than larger, more watery varieties like beefsteak and heirloom. (That said, taste yours, and if they’re more tart than sweet, add 1/2 teaspoon sugar in Step 2.) Toss the tomatoes with browned butter, red-pepper flakes and garlic, then hit them with a little heat, and they’ll burst into a bright sauce. Stir in the gnocchi, dot with mozzarella, then broil until the cheese is molten and the tomatoes are blistered in spots.

Crispy Gnocchi With Burst Tomatoes and Mozzarella

extra-virgin olive oil, plus more as needed

(12-

unsalted butter (1/2 stick)

red-pepper flakes,

tomatoes,

mozzarella,

Heat the broiler with a rack about 6 inches from the heat source. In a large (12-inch) skillet over medium-high, heat enough olive oil to lightly coat the bottom of the pan (about 1 tablespoon). Add half the gnocchi to the pan, breaking up any that are stuck together. Cover with a lid or baking sheet and cook, undisturbed, until golden brown on one side, 2 to 4 minutes. Transfer to a medium bowl. Repeat with the remaining gnocchi and olive oil.

Add the butter to the skillet and cook over medium-high, stirring often, until golden-brown and toasty, 1 to 2 minutes. Add the garlic, red-pepper flakes, 1 1/2 teaspoons salt and a few grinds of pepper, reducing the heat slightly if necessary to avoid scorching. Add the tomatoes and 3 tablespoons water and cook, shaking the pan occasionally, until the tomatoes have softened and the liquid has slightly thickened, 4 to 6 minutes. Smash the tomatoes as they burst to help them along.

Add the seared gnocchi and 1/4 cup basil (if using), stir to coat, then shake into an even layer. Top with the mozzarella and drizzle lightly with olive oil. Broil until the cheese is melted and browned in spots, 2 to 4 minutes. Top with more basil, red-pepper flakes and black pepper as desired.

  If there was a Mount Everest for BBQ, grilling, and smoking, many would agree that the Brisket   Beef Cut    is it. Beef Brisket is a tough piece of meat that can take hours to cook. But once it reaches the right tenderness,   it is one of the most flavorful cuts of beef you can ever taste. Which is why, despite its long cooking time, many adventurous backyard chefs are up to the challenge.  Fortunately, a Pit Boss Wood Pellet Grill can help ease this challenge by helping to administer consistent heat for hours on end.  Using our grills with this Memphis style recipe is the 1 – 2 combo you need for a perfectly smoked brisket.   Before getting started   Remove the brisket from the  refrigerator  right before you are about to trim it. Trimming a cold brisket is easier than trimming a room temperature brisket. Flip it over so that the pointed end of the meat is facing under. 

Memphis BBQ Beef Brisket  

Cup Beef Broth

1, 10-12 pound Brisket

Bottle Pit Boss Sweet Rib Rub

Cut away any silver skin or excess fat from the flat muscle and discard. Next, there will be a large, crescent shaped fat section on the flat of the meat.  

Trim that fat until it is smooth against the meat so that it looks like a seamless transition between the point and flat. Flip the brisket over and trim the fat cap to ¼ inch thick. Slice between the point and the flat and save the flat for later. 

Generously season the trimmed brisket point on all sides with the Sweet Rib Rub. Allow the brisket to sit for 30 minutes to marinate.  

Pour the beef broth in the spray bottle and set aside.  

Start up your Pit Boss smoker or wood pellet grill. Once it’s fired up, set the temperature to 225°F. Place the brisket in the smoker, insert the smoker’s attached temperature probe, if you have one, and set the brisket to cook for about 6-8 hours or until the internal temperature reaches 165°F. Spray the brisket with the beef broth every 2 hours to keep it moist.  

Once the brisket reaches 165°F, remove from the smoker, wrap in peach butcher paper, folding the edges over to form a leakproof seal, and return to the smoker seam-side down for another 3-4 hours, or until the brisket reaches 200°F. 

Remove the brisket from the smoker and allow it to rest for at least one hour before serving.  

  Texas BBQ is famous for making the meat the star of the show and keeping sauce to a minimum and on the side. Following that tradition, this smoked Texas Style brisket recipe keeps things to a minimum, allowing the   beefy flavor and texture   to shine. Rich, tender, and full of natural flavors, this recipe is one that will be well worth the smoke time.   Tips for Smoking Brisket          If this is your first time smoking a brisket, we advise you to check out our  Big Bossin Guide  on How to Smoke a Brisket.     Be sure to read our article on how to get the perfect bark on all kinds of barbecue meats.  Note: It is recommended to use  Hickory Hardwood Pellets   with this recipe.  This recipe uses Pit Boss    Beef and Brisket Rub seasoning.    

Texas Style Smoked Brisket

Cup Apple Cider Vinegar

(any brand) Beer, Can

Pit Boss Beef and Brisket Rub

10-12 Pound Whole Beef Brisket

Remove the brisket from the refrigerator. Trimming a cold brisket is easier than trimming a room temperature brisket. 

Flip the brisket over so that the pointed end of the meat is facing under. Cut away any silver skin or excess fat from the flat muscle and discard. 

Next, there will be a large, crescent shaped fat section on the flat of the meat. Trim that fat until it is smooth against the meat so that it looks like a seamless transition between the point and flat. 

Flip the brisket over and trim the fat cap to ¼ inch thick. 

Generously season the trimmed brisket on all sides with the Pit Boss Beef and Brisket Seasoning. 

In a bowl, mix together the beer, apple cider vinegar and Worcestershire sauce to make mop sauce.

Place the brisket in the smoker, insert a temperature probe, and smoke until the internal temperature reads 165°F, about 8 hours. 

Baste the brisket with the mop sauce every 2 hours to keep it moist. 

Once the brisket reaches 165F, remove from the smoker, wrap in butcher paper, folding the edges over to form a leakproof seal, and return to the smoker seam-side down for another 5-8 hours, or until the brisket is tender enough to slide in a probe with little to no effort (around 203°F).

Remove the brisket from the smoker and allow to rest for 1 hour before slicing. 

In this simple weeknight recipe, chicken thighs and drumsticks are seasoned with garlic, herbs and red-pepper flakes, and roasted alongside tender chunks of zucchini that caramelize in the oven’s heat. Torn basil leaves and a squeeze of lemon give the dish sharp and tangy notes just before serving, while the optional coriander seeds tossed into the pan lend depth.
This recipe comfortably serves two to three, but if you're feeding more people, feel free to double the ingredients. Divide the ingredients between two sheet-pans, and bear in mind that you might need to add a few minutes to the cooking time. Add some crusty bread or rice to soak up the savory juices, and you’ve got a summery meal that’s fresh, full of flavor and an absolute snap to make.

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