Perfetti per la colazione i pancake allo yogurt sono soffici e gustosi. Arricchiteli con salsa ai lamponi, semi misti e  granella di frutta secca!

Pancake allo yogurt

Farina 00 150 g

Zucchero 20 g

Uova 2

Yogurt intero 70 g

Latte intero 60 g

Scorza di limone ½

Burro per ungere la padella q.b.

Frutti di bosco (lamponi e more) 140 g

Yogurt intero 20 g

Lamponi q.b.

Semi di girasole 20 g

Granella di nocciole 15 g

These may be the easiest tacos you ever make, but you<span>’</span>d never know it. The recipe hinges on just two ingredients: canned chipotles and honey, which slowly caramelize together for a glossy and incredibly tasty sauce. You may hesitate because there's so little liquid in the slow cooker with the chicken, but don't worry. That's how it's supposed to be. It allows the sauce to get a little sticky, which is exactly what you want. (Get the pressure cooker version of this recipe <a href="https://cooking.nytimes.com/recipes/1020043-pressure-cooker-chipotle-honey-chicken-tacos">here</a>.)

Slow Cooker Chipotle-Honey Chicken Tacos

chicken thighs

honey

onion powder

garlic powder

cumin

salt

chipotles adobo sauce

black beans,

lime

Warmed tortillas,

Pickled onion, for serving (see Tip)

avocado,

Combine the chicken, honey, onion and garlic powders, cumin, salt and chipotle chiles and adobo sauce in a 5- to 8-quart slow cooker. Stir well. Cook for at least 3 hours and up to 5 hours on low. If it’s more convenient, you can let the slow cooker switch to warm after 5 hours. The dish will hold on warm for about another 3 hours before the chicken starts to become quite dry.

Using two forks, coarsely shred the chicken in the sauce. Stir in the black beans and lime juice. Cover and let the beans warm through, about 5 minutes. Taste and add more salt or lime juice if necessary. Serve in tortillas with pickled onion and avocado.

This Roasted Curried Butternut Squash is easy enough to be enjoyed as a simple weeknight side dish but is also plenty special to be part of your holiday dinner feast! Everyone will make a quick work of this warmly-spiced fall recipe, vegan or not!

Roasted Curried Butternut Squash

butternut squash (peeled,

Tablespoons oil

curry powder

sea salt

Preheat oven to 425F. Get out a large sheet pan.

Toss together squash, oil, curry powder and salt. (I do this on the sheet pan to avoid having to wash another dish.) Spread squash evenly on sheet pan.

Roast for 35-40 minutes or until squash is tender and golden, stirring once or twice during the roasting time.

Remove from oven and serve warm or at room temperature.

Once the squash was in the oven,  I didn't stir it at all; one side ended up nice and crispy, while the rest was lovely and soft. Highly recommend this recipe!

These gumdrop crinkle cakes are a memory from childhood and make an ideal lunchbox treat or after school snack.

Gumdrop Crinkle Cakes

butter

sugar

eggs

tsp vanilla extract

tsp pure lemon extract

½ cups cake flour, or pastry flour

½ tsp baking powder

evaporated milk, straight

baking gumdrops

Cream together the butter and sugar until well...

Cream together the butter and sugar until well blended.

Add the eggs, one at a time, beating...

Add the eggs, one at a time, beating well after each addition until light and fluffy.

Blend in the vanilla and lemon extracts.

Sift together the flour and baking powder.

Fold dry ingredients into the creamed mixture alternately...

Fold dry ingredients into the creamed mixture alternately with the milk, beginning and ending with the dry ingredients.

Fold in the baking gumdrops.

Bake in greased and floured mini loaf pans...

Bake in greased and floured mini loaf pans or in paper lined muffin tins. Bake at 325 degrees F for 20-30 minutes or until a toothpick inserted in the center comes out clean. Muffin sized cakes will take only about 15 to 20 minutes. Watch them carefully and test them early so they don't over bake. Mini loaf pans vary in size so your baking time may be slightly different; trust the toothpick test to get them perfect.

A homey and comforting Shepherd&#39;s Pie recipe with a meat and vegetable gravy sauce under a crown of creamy parmesan mashed potatoes.

Shepherd’s Pie Recipe

potatoes

heavy whipping cream (warm)

tsp fine sea salt

parmesan cheese (shredded)

egg (lightly beaten)

unsalted butter (melted to brush the top)

Tbsp parsley or chives (chopped, to garnish the top)

olive oil

lb beef lamb

tsp salt (divided,

tsp black pepper (plus more to taste)

yellow onion (finely chopped (1 cup))

garlic

Tbsp all-purpose flour

dry red wine (such

beef broth or chicken broth

tomato paste

Worcestershire sauce

vegetables

Place chopped potatoes in a large saucepan, cover with cold water and bring to boil. Cook until potatoes are tender (12-15 minutes), don’t overcook potatoes. Drain and mash potatoes in the same pot.

Add warm cream and 1/2 tsp salt (or to taste) then mash until smooth. Lastly, mash in the parmesan cheese and beaten egg.

How to Make Potatoes:

Preheat oven to 400˚F with a rack in the center. Heat a large skillet over medium heat. Add 1 Tbsp olive oil and ground beef. Breaking up the beef with a spatula then season with 1 tsp salt and 1/2 tsp black pepper and cook until meat is just cooked through and no longer pink (5 minutes).

Add onions and sauté for 3 minutes to soften then add minced garlic and stir another minute.

Sprinkle with 2 Tbsp flour and stir for 1 minute. You’ll see a film form on the bottom of your pan.

Stir in red wine, scraping the bottom to deglaze the pan for a minute. Add beef broth, 1 Tbsp tomato paste, and 1 Tbsp Worcestershire.

Add 1 1/2 cups of frozen veggies and bring to a light boil. Season with another 1/2 tsp salt and 1/4 tsp pepper or add to taste. Reduce heat to a simmer, cover and cook 10 minutes until sauce is slightly thickened.

How to Make the Filling:

Transfer meat and veggie mixture to a deep pie dish, or 11x7 or 9x9 casserole dish.

Scoop mashed potatoes over the top then spread evenly, making sure to seal the potatoes to the edge of the dish so the filling doesn’t bubble up.

Drizzle 2 Tbsp melted butter over the top. Place a sheet of foil under the casserole to catch any drips and bake at 400˚F on the center rack for 25-30 minutes or until potatoes start to turn golden. Cool 15 minutes before serving.

How to Assemble Shepherd’s Pie:

https://www.youtube.com/watch?v=lElYYrovajg

This Shepherd’s Pie recipe is a savory pie with a meat and vegetable gravy topped with creamy parmesan mashed potatoes. Shepperd’s Pie is a stunning and welcoming dish for the holiday table. 
⬇️⬇️⬇️⬇️ RECIPE BELOW  ⬇️⬇️⬇️⬇️

INGREDIENTS FOR THE POTATO TOPPING:
►2 lbs russet potatoes, peeled and cut into 1” thick pieces
►3/4 cup heavy whipping cream, warm
►1/2 tsp fine sea salt
►1/4 cup parmesan cheese, finely shredded
►1 large egg, lightly beaten
►2 Tbsp butter, melted to brush the top
►1 Tbsp Chopped parsley or chives, to garnish the top

INGREDIENTS FOR THE FILLING: 
►1 tsp olive oil
►1 lb lean ground beef or ground lamb
►1 tsp salt, plus more to taste
►1/2 tsp black pepper, plus more to taste
►1  medium yellow onion, finely chopped (1 cup)
►2 garlic cloves, minced
►2 Tbsp all-purpose flour
►1/2 cup red wine
►1 cups beef broth or chicken broth
►1 Tbsp tomato paste
►1 Tbsp Worcestershire sauce
►1/4 tsp dried thyme
►1/2 tsp dried rosemary
►1 1/2 cups frozen vegetables of choice

🖨 PRINT RECIPE HERE: https://natashaskitchen.com/shepherds-pie-recipe/

⭐️TOOLS, USED IN THIS VIDEO (affiliate):
►Potato Masher: https://amzn.to/3p016yq
►Oil Dispenser: https://amzn.to/3sjY0Y2
►Food Scraper: https://amzn.to/3scVMdg
►Stainless Steel Disher: https://amzn.to/3p0FkdQ
►Swivel Peeler: https://amzn.to/3E2K1bp
►Olivewood Spatula: https://amzn.to/3E0AG44
►Oven Mitts: https://amzn.to/3GOYTMj
►9" Pie Dish: https://amzn.to/3sgkvgC
►Red Dutch Oven: https://amzn.to/3IVp9qj

ALWAYS IN MY KITCHEN (affiliate):
►See ALL TOOLS in our Shop: https://www.amazon.com/shop/natashaskitchen
►Thermapen® One: https://www.thermoworks.com/thermapen-one?tw=NK
►My Favorite Cutting Board: https://amzn.to/2Y4AmQC
►Hand Mixer: https://amzn.to/2xLQs36
►Favorite Blender: https://amzn.to/2XZ52ms
►Food Processor: https://amzn.to/32nToAY
►Glass Bowls: https://amzn.to/2XIqvfo
►Kitchen Scale: https://amzn.to/38foMFE
►Glass Storage Containers: https://amzn.to/2xMhXcN
►Knife Block Set: https://amzn.to/30gLuuO
►Our Dinnerware Set: https://amzn.to/2Ob2TPm
►My White Apron: https://amzn.to/2ZVrChv

⏱️TIMESTAMPS⏱️
0:00 Intro
0:44 Prepping potatoes
2:29 Making pie filling
5:06 Adding potatoes over the pie filling
5:59 How to bake shepherd's pie
6:30 Finishing touches
7:17 Taste test

FOLLOW ME:
►INSTAGRAM: https://www.instagram.com/NatashasKitchen
►FACEBOOK: https://www.facebook.com/NatashasKitchen
►PINTEREST: https://www.pinterest.com/NatashasKitchen

CONNECT:
►WEBSITE: https://natashaskitchen.com
►ALL MY RECIPES: https://natashaskitchen.com/recipes/ 

💌Fan Mail:
Natasha's Kitchen
PO Box 161
Meridian, ID 83680
USA
#natashaskitchen #shepherspie #dinner

Easy Shepherd's Pie Recipe

Deliciously tender baked boneless country style pork ribs are ready in only 40 minutes! You&#x27;ll love this quick and easy recipe.

BEST Boneless Pork Ribs in Oven Recipe {Baked Country Style Ribs}

paprika

fine sea salt

black pepper

thyme leaves

oregano

cayenne pepper

country style ribs*

BBQ sauce (optional,

Preheat your oven to 325 F (162 C).

To a small bowl, add all the dry...

To a small bowl, add all the dry spices. Mix until fully combined.

Place the country style ribs in a single...

Place the country style ribs in a single layer in the bottom of a 9x13 casserole dish. Sprinkle about half of the rub on top of the ribs, and massage it into the ribs. Flip the ribs over, and repeat with the remaining spice blend on the second side.

Place the casserole dish into the preheated oven...

Place the casserole dish into the preheated oven and bake for 30 minutes.**  

While the ribs are baking, prepare a rimmed...

While the ribs are baking, prepare a rimmed baking sheet by lining it with aluminum foil.

Transfer the ribs to the lined baking sheet...

Transfer the ribs to the lined baking sheet (optional - if you’re coating the ribs in BBQ sauce, do that now)***. Broil them in the oven for 4-5 minutes (or until the ribs are golden with a slightly crispy exterior).

Remove the ribs from the oven and check...

Remove the ribs from the oven and check the internal temperature using an instant read meat thermometer (ribs are done when they read 145 F internally). Let them rest for 5 minutes before serving with your favorite BBQ sauce and desired sides.

Shilpa Uskokovic’s Chocolate Sheet Cake with Brown Butter Frosting

Nonstick vegetable oil spray

(400 g) granulated sugar

(219 g) all-purpose flour

baking soda

(64 g) Dutch-process cocoa powder (preferably Guittard)

vegetable oil

well-shaken buttermilk

Diamond Crystal kosher salt

vanilla extract

(32 g) nonfat dry milk powder

heavy cream

Diamond Crystal or 1½ teaspoons Morton kosher salt

1-lb. box (453 g) powdered sugar, sifted, divided

Flaky sea salt (optional)

Sprinkles (for decorating)

Place a rack in middle of oven; preheat to 375°. Line the bottom of a 13&#215;9” metal baking pan with parchment paper. Lightly coat paper and sides of pan with nonstick vegetable oil spray. Vigorously whisk 2 cups (400 g) granulated sugar, 1¾ cups (219 g) all-purpose flour, and 1 teaspoon baking soda in a medium bowl to combine.

Whisk ¾ cup (64 g) Dutch-process cocoa powder, ¾ cup vegetable oil, and 1 cup hot tap water in a large bowl until cocoa is fully dissolved, about 30 seconds. Add 2 large eggs, ¾ cup well-shaken buttermilk, 2 tsp. Diamond Crystal or 1¼ teaspoon Morton kosher salt, and 2 teaspoons vanilla extract and whisk again just to combine.

Add dry ingredients to cocoa mixture and whisk gently until just combined and batter is smooth. Scrape batter into prepared pan.

Bake cake until it springs back when gently pressed or a tester inserted into the center comes out with a few moist crumbs attached, 25-30 minutes. If serving cake directly from pan, let cool in pan, about 1 hour. If you prefer to serve cake unmolded, let cool in pan 10 minutes. Invert onto a wire rack and let cool completely. Peel away parchment; invert cake, right side up, onto a platter.

Cook 1/4 cup (1/2 stick) unsalted butter, room temperature, in small skillet over medium-low heat until it begins to foam; add 1/3 cup (32 g) nonfat dry milk powder and cook, stirring constantly with a heatproof rubber spatula, until mixture turns a dark nut brown color (milk powder will clump; that’s okay), about 5 minutes. Remove from heat and immediately add 2/3 cup heavy cream (this will prevent further cooking); stir vigorously until smooth (some small flecks may remain and that is okay). Let brown butter mixture cool, about 30 minutes.

Using an electric mixer on medium-high speed, beat 2½ tsp. Diamond Crystal or 1½ teaspoon Morton kosher salt, 1 teaspoon vanilla extract, and remaining 1 cup (2 sticks) unsalted butter, room temperature, in a medium bowl until smooth and creamy, about 1 minute. Add 8 ounces powdered sugar, sifted, and beat, starting on low speed, until well combined, about 1 minute. Add brown butter mixture and remaining 8 ounces powdered sugar, sifted, and beat until frosting is light and fluffy, about 2 minutes.

Spread frosting evenly over top of cake, working all the way to the edges. Using a spoon, create decorative divots and swirls in frosting if desired. Sprinkle with flaky sea salt (if using) and sprinkles.

CAKE

Cheeseburger fixings wrapped up in a flour tortilla then grilled. These are delicious!

Grilled Cheeseburger Wraps

beef

Tablespoons ketchup

onion

pepper and salt (to taste)

flour tortillas

cheddar cheese

lettuce

tomato slices

red onion

mustard

Brown and crumble ground beef in a large non-stick skillet over medium-high heat. Drain any grease. Add Worcestershire sauce, ketchup, minced onion, salt and pepper to beef. Stir to combine.

Reduce heat to low and let mixture heat thoroughly, about 5 minutes or so.

Sprinkle some cheddar cheese down the center of each tortilla. Divide beef mixture evenly among the four tortillas and place over the cheese. Drizzle a little mustard (and more ketchup, if desired) on top of the beef, and then add a couple tomato slices. Roll up each tortilla burrito-style.

Place wraps, two at a time, onto a preheated indoor or outdoor grill. Grill for 3 to 5 minutes, or until grill marks and golden-brown.Carefully remove wraps from grill and place on a plate. Gently unravel wrap to add some lettuce, red onion, etc. Re-roll wrap and then cut in center diagonally. Serve immediately and enjoy! ♥

Holly once again you shared a awesome recipe.  I have made many of your recipes and everyone has been a huge hit.  I followed this recipe exactly as written and it turned out great and so simple to make.  This will definitely be put on my make again soon list.  I always look forward to seeing what you post next,  Thank you for sharing.

Made the recipe for my husband and neighbors. They were a hit!

This recip is FANTASTIC!  It CERTAINLY tastes just like a really good BURGER!  Thanks so much for sharing!

I just saw something similar on Guy Fieri's DDD..... going to try this recipe, what a fun way to eat a burger!!

Looks good! cant wait to make it for the fam!

Clodagh McKenna's Shepherd’s Pie with Colcannon Topping

carrots

lamb

stock

peas

Sea salt and black pepper

Yukon Gold potatoes

leek

milk

nutmeg

Place a casserole dish over medium heat and add the olive oil

When the oil is hot, add the onion, garlic and carrots then cover

Reduce the heat and let sweat for 5 minutes

Remove the lid and increase the heat to high

Add the ground lamb and cook until browned then stir in the tomato paste, hot stock and frozen peas

Season with salt and black pepper, and simmer over low heat for 15 minutes

Meanwhile, make the colcannon topping: Place the potatoes, whole and unpeeled, in a saucepan with the largest ones at the bottom and fill the pan halfway with water

When the water begins to boil, drain off about half of it, leaving just enough for the potatoes to steam

When the potatoes are cooked, about 30-40 minutes depending on their size, drain and peel (hold them in a kitchen towel if they are too hot to handle)

In a saucepan, heat the butter over low to medium heat until melted then stir in the leeks

Remove the lid and stir in the milk and nutmeg

Mash the potatoes, gradually adding the warm milk and leek mixture

Season to taste with salt and black pepper

Transfer the lamb mixture to a medium-size pie dish and spoon the colcannon topping over it

Brush the top with melted butter to get a crispy golden finish

Bake in the oven for 25 minutes and serve

https://cbsi-rachaelray-video-fastly.global.ssl.fastly.net/2019/04/27/1508828227749/9169_clodaghs_shephards_pie_4464637262001_70139_5192.mp4

This rich yet nutritious meal will please the whole family. Clodagh makes a quadruple batch, freezes three-fourths, and eats the rest the night she makes it.

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

Trending Recipes

(30,274)

See the most viewed recipes by Recipe Cart users, saved from over 6,000 sites. Tap to save.

Top Tags

Pancake allo yogurt

Slow Cooker Chipotle-Honey Chicken ...

Roasted Curried Butternut Squash

Gumdrop Crinkle Cakes

Shepherd’s Pie Recipe

BEST Boneless Pork Ribs in Oven Rec...

Shilpa Uskokovic’s Chocolate Sheet ...

Grilled Cheeseburger Wraps

Clodagh McKenna's Shepherd’s Pie wi...

Butterscotch Zucchini Bars

Pressure-Cooker Beef and Beans

Sweet Rice Bundt Cake

Boneless Country Style Pork Ribs Re...

Yogurt Parfait

4 ingredient Coconut Cake (No eggs,...

The Best Chuy's Queso Recipe Copyca...

Mexican spaghetti (Espagueti rojo)

Mushroom Burrito Bowl

Summer Pasta Salad

Shredded Mexican Chicken Casserole

Best Ever Homemade Flour Tortillas

Best and Easy Chicken Biryani Recip...

25 Best Noodle Recipes