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This super easy Instant Pot Turkey Breast is made in a fraction of the time and you’ll end up with the juiciest turkey breast ever, plus make your own gravy right in the instant pot.




My love for the Instant Pot continues and I have to say that after trying turkey breast roasted in the oven or made in a slow cooker, my favorite way right now is made in the Instant Pot using the high pressure method. The reason is simple and beside the obvious reason that it’s faster, I find that this results in the juiciest turkey breast out of all the other cooking methods. This is coming from someone who loves dark meat because I find that there’s more flavor in the dark meat, plus it’s not as dry as breast. However, the Instant Pot made me a believer in juicy turkey breast.

But let’s talk about the obvious here. Roasted turkey breast in one hour, my friends! Can’t beat that especially when you’re crazy busy cooking a hundred other dishes for Thanksgiving. Plus you’re saving your oven for all the other goodies like making lots of cookies. You can also sear the breast right in the Instant Pot to get that nice golden brown color that we all love.




I love the idea of cooking only a turkey breast because whenever I cook a whole turkey I have enough for days and trust me I do get tired of eating leftover turkey, especially when both hubs and I don’t do leftovers. Another alternative is cooking just the turkey thighs, which I have done before, also perfect for a smaller crowd. However, I had a 4 lb piece of turkey breast here which is enough to feed 8 people, in my opinion, or 4 very hungry people. I have the 6qt Instant Pot and I could have easily cooked a much bigger piece of turkey in it.




The great thing here is that you will end up with turkey drippings to make some gravy and you can make the gravy right in the Instant Pot using the Saute setting. Very handy and all done in one pot, which is my favorite thing because there’s only one pot to clean. I love to add half and half to my gravy to make it creamier but that’s totally up to you. However, you will end up with the most incredible gravy because as the turkey cooks you get all those juices dripping to the bottom of the instant pot; nothing gets wasted.

Check out the recipe notes for instructions on how to make this in the slow cooker, keep in mind that the instant pot also has a slow cooker method. Some of you have said in the past the slow cooking is still the best, well that option is available to you, you can definitely cook this on low for about 6 hours and you’ll still end up with a super juicy turkey breast.


PREPARATION


Drizzle the tbsp of olive oil all over the turkey breast and rub it in. I usually do this so that the spices stick to the turkey breast. Rub the turkey well with the smoked paprika, Italian seasoning, tarragon, salt, and pepper. Finish with the minced garlic.

Turn the Instant Pot to the high saute setting. (See your manufacturer's guide for detailed instructions on how to use your instant pot). Add the 2 tbsp butter and oil and once your instant pot reaches the desired temperature (the timer will start to count down) add the turkey breast. Sear the turkey breast on all sides. Should take about 5 to 8 minutes. Transfer the breast to a plate or a cutting board.

Add the Instant Pot's wire rack, then place the turkey on top, as seen in the video. Close the lid (follow the manufacturer's guide for instructions on how to close the instant pot lid). Set the Instant Pot to the Manual setting and set the timer to 25 minutes on high pressure.

Once the Instant Pot cycle is complete, wait until the natural release cycle is complete, should take about 10 to 15 minutes. Follow the manufacturer's guide for quick release, if in a rush. Carefully unlock and remove the lid from the instant pot. Transfer the breast to a cutting board, cover completely with aluminum foil and let it rest for 10 to 15 minutes before cutting into it. Make sure to remove the butcher twine before slicing it. If crispier skin is desired, broil it in the oven for an additional 5-10 minutes.

For the Gravy
Turn the Instant Pot to the high saute setting (don't discard the turkey drippings). Add the 2 tbsp of butter and cook until the butter is melted. Whisk in the flour with the butter and cook for a couple minutes, stirring or whisking constantly, until the flour loses its raw smell.

Whisk in the chicken broth and cook and half and half and cook for an additional 3 minutes or until thickened. You can omit the half and half and just use 1 cup of chicken broth or turkey broth. I used half and half for a creamier gravy. Season with salt and pepper as preferred.

Recipe Notes
I used a boneless piece of turkey breast, sometimes it comes in a box and it usually has butcher twine all around it. You can of course, use a large turkey breast with bone in.

Please note: NO ADDITIONAL LIQUID is needed in the Instant Pot, however some people have been having issues with their Instant Pot reaching high pressure, so if you wish you could add a cup of liquid, either water or chicken broth.

I DID NOT use the poultry setting on the instant pot, you must use high pressure.

Other herbs that you can use and go well with turkey include thyme, rosemary, sage, oregano or marjoram.

Searing the turkey breast before actually cooking it in the instant pot is an optional step, however, it does give the turkey an incredible depth of flavor, plus it gives it that nice golden brown color. Searing over high heat caramelizes the surface of the meat, giving it incredible complex layers of flavors.

Slow Cooker Alternative: Season the turkey breast as instructed then place the turkey breast in the slow cooker. Cover and cook on low for 5 to 6 hours. Check the internal temperature and make sure it's at 165 F degrees, otherwise cook it longer. If crispier skin is desired, broil it in the oven for an additional 5-10 minutes.

Serve your turkey with:
  • Mashed Potatoes
  • Crockpot Cheesy Mashed Potatoes
  • Cranberry Sauce
Nutritional information includes gravy. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.




INGREDIENTS

4 lbs turkey breast
1 tbsp olive oil
1 tbsp smoked paprika
1 tbsp italian seasoning
1 tsp tarragon
1 tsp salt
2 tsp pepper
2 cloves garlic minced
2 tbsp butter unsalted
2 tbsp olive oil

For Gravy

2 tbsp butter unsalted
2 tbsp all-purpose flour
1/2 cup chicken broth
1/2 cup half and half



NUTRITIONAL INFORMATION

Calories 360    Calories from Fat 144    Total Fat 16g 25%    Saturated Fat 6g 30%    Cholesterol 143mg 48%    Sodium 869mg 36%    Potassium 614mg 18%    Total Carbohydrates 3g 1%    Protein 49g 98%    Vitamin A 14.4%    Vitamin C 1.7%    Calcium 6.3%    Iron 10.2%



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Traditional versions of stuffed peppers use green bell peppers, ground beef and rice. Here’s my updated recipe for turkey quinoa stuffed peppers with ground turkey, nutrition-packed quinoa and tomatoes. And I’ve added sweet dried currants, warming spices, plus a little feta cheese for some tang. You can even make the stuffing ahead of time to save time. Notes for dietary options are at the end.




Turkey Quinoa Stuffed Peppers: Choosing Bell Peppers

Bell peppers are packed with vitamins C, A and E and make a great vessel for a savory filling and satisfying dinner. For the bell peppers, choose red or orange. Brighter colored peppers have more nutrition in them and a sweeter taste. Pick through what’s available and choose fat, round peppers if you can. If all that’s available is long and narrow, don’t worry; the recipe will still work just fine. Just follow my notes.

Choose peppers that are smooth-skinned (not wrinkled), richly colored, and heavy for their size. On shape – if the peppers are short, squatty and round, trim off the top and fill them whole. If they are long and narrow, do not cut off the top; cut them in half stem to end all of the way through for filling. Trim out the ribs and seeds from peppers with your fingers and a sharp paring knife until they are clean inside. After sautéing the filling, stuff your peppers and bake according to my directions below.

Make The Filling

I prefer mild tasting ground turkey instead of beef. When you shop for ground turkey, read the label or talk with the butcher to understand the fat content. Ground turkey can have a big range in terms of fat. It’s not automatically lower in fat than beef, as you might think. If you can get 10% – 15% lean ground turkey, it’s a good choice. If you prefer beef over turkey, this recipe works great with beef too. Just choose lean beef.

Instead of rice, I use quinoa – light, fluffy, and packed with protein and fiber. It’s also a complete protein, meaning it provides all of the essential amino acids our bodies need. It’s a great swap for rice in this recipe.




Dietary Options

Vegetarian option

Eliminate the turkey and add your favorite bean. Black beans, Cannellini beans, kidney beans or pinto beans all work well. Use canned beans to save time. Rinse and drain them first. I use Eden Organics because they use BPA-free cans.

Vegan or dairy-free option

Do the vegetarian option and skip the feta cheese. Stuffed bell peppers are a healthy, tasty and nutritious main dish. Add a tossed green salad and you are set.


PREPARATION

Start by rinsing the quinoa under cold running through a fine sieve. Place rinsed quinoa in a small pot. Add 1 1/2 cups of cold water to the pot. Bring it to a boil, then cover and turn heat down to low.  Cook 15-18 minutes. Remove from the heat and allow to finish by steaming 5-10 minutes more. Fluff with a fork and set aside.

Prepare the peppers to be stuffed. If the peppers are round and fat, cut off the top to open up the pepper. If the shape is long and narrow, do not cut off the top. Cut the pepper in half lengthwise from stem to bottom. With a sharp paring knife and your fingers, trim out the ribs and seeds until the pepper is clean inside. If they do not sit flat, trim a tiny bit off the bottom so they are stable. Be careful not to cut through the pepper.

Heat oil in a medium sauté pan or skillet over medium heat. Add the onion and cook, stirring, until it is soft and translucent. Turn heat down to medium low if it starts to brown. Add the garlic and cook 1 minute, stirring. Add the turkey, cumin, ginger, salt and pepper. Cook, stirring to break up the turkey, until the pink is just gone. Stir in the tomatoes with their juice, currants, feta and quinoa.

Fill peppers firmly with the turkey-quinoa mixture. Mound it a little on top. Place peppers in a shallow casserole or baking dish, cover with foil and bake at 350 degrees (177 C) oven until hot all of the way through, or until the internal temperature reaches 165 degrees (74C), about 35 -40 minutes. Serve as soon as possible  Alternatively, cool completely, cover the peppers and refrigerate. To serve the next day, heat covered in a 350 oven until hot.

Recipe Notes

For 2 servings: make the entire recipe for the stuffing. Use what you need and freeze the extra for future stuffed peppers. That’s a good time saving step.




INGREDIENTS

3/4 cup uncooked quinoa
4 large bell peppers red, orange or yellow
1 tablespoon olive oil
1 cup chopped onion
2 large garlic cloves finely chopped
3/4 pound ground turkey
2 teaspoons ground cumin
1 teaspoon finely grated fresh ginger or jarred puree
1/4 teaspoon sea salt
1/4 teaspoon ground black pepper
1-14 ounce  can of petite diced tomatoes
2 tablespoons dried currants
4 ounces crumbled feta cheese
1/4 cup finely chopped parsley


NUTRITION INFORMATION

Serving Size: 1 (422 g)     Servings Per Recipe: 6

Calories 339.7    Calories from Fat 100 30%    Total Fat 11.2 g 17%    Saturated Fat 2.4 g 12%    Cholesterol 54.6 mg 18%    Sodium 505.3 mg 21%    Total Carbohydrate 38.2 g 12%    Dietary Fiber 6.2 g 24%    Sugars 10.9 g 43%    Protein 24 g 47%


Broad-Based Nutrient Benefits from Bell Peppers

While green leafy vegetables and cruciferous vegetables often get more time in the public spotlight than bell peppers, it would be wrong to overlook the rich diversity of nutrients in this sometimes underrated food. In our WHFoods rating system, bell peppers achieve 16 total rankings of either "excellent," "very good," or "good" for their rich conventional nutrient content. Included among the conventional nutrients provided in excellent amounts by bell peppers are vitamin C, vitamin A (in the form of carotenoids), and vitamin B6. In fact, bell peppers are our Number 1 vegetable source of vitamin C at WHFoods, and our second best source of vitamin C overall (after papaya). They are also our Number 5 food source of vitamin B6.

In the "very good" conventional nutrient category, bell peppers provide us with a good number of B vitamins (including vitamin B2, vitamin B3, foloate, and pantothenic acid), as well as vitamin E, potassium, molybdenum, and fiber. Bell peppers also contain vitamin K, vitamin B1, manganese, phosphorus, and magnesium in good amounts. Overall, we get a remarkable wealth of conventional nutrients from this popular vegetable



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Buttermilk Marinated Turkey Breast cooks up tender and moist and is great for when you don’t need to cook a whole turkey. It cooks much quicker than a whole turkey and an easy gravy can be made form the pan drippings.







The turkey breast marinates in buttermilk for a good 8 to 12 hours. The longer, the better. This was the first time I had made a turkey breast marinated in buttermilk, but it won’t be my last. I marinate chicken in buttermilk all the time, so it makes sense that it would work great for a turkey. And it does.

If your turkey is frozen, defrost it first in the refrigerator. It will take 24 hours for every 4 to 5 pounds of turkey. Then add it to the buttermilk marinade. I also add some kosher salt, Tabasco sauce, and garlic powder for flavor. The amount of Tabasco sauce isn’t enough to make it spicy, but it does give it a little flavor kick.

I use a bone-in turkey breast but a buttermilk marinade works well with a boneless turkey breast so you could use a boneless one instead.

Use the drippings to make an easy gravy to serve it with.

Give this recipe a try and I think you’ll find that Buttermilk Marinated Turkey Breast takes the moisture, juiciness, and flavor to a whole new level.



PREPARATION

Combine buttermilk, salt, Tabasco sauce, and garlic powder in a large ziptop bag. Add turkey. If you can't get the bag sealed, set it inside a bowl in case it spills or leaks. Refrigerate for 8 to 12 hours.

Discard marinade and pat turkey dry with paper towels. Set on a roasting rack set inside a roasting pan.

Pour melted butter all over turkey and season generously with salt and pepper.

Pour chicken broth into bottom of pan and add celery, carrots, onion, and parsley

Preheat oven to 350 degrees.

Roast in oven for about 1 1/2 hours or until internal temperature measure 165 degrees. Let rest 20 minutes before slicing.

To make gravy, Strain drippings into a 2 cup measuring cup. Add chicken broth if needed to make 2 cups. Add drippings to a medium saucepan. Add flour and whisk in. Place over medium-high heat and bring to a simmer, whisking continuously. Cook and whisk another minute or two or until thickened,








INGREDIENTS


3 cups buttermilk
2 tablespoons kosher salt
1 tablespoon Tabasco sauce
1 teaspoon garlic powder
1 bone-in turkey breast (about 6 to 7 pounds)
2 tablespoons butter, melted
salt and pepper
1 cup chicken broth
2 celery stalks, cut in 2-inch pieces
2 carrots, cut in 2 inch pieces
1 onion, coarsely chopped
2 tablespoons chopped fresh parsley

Gravy

1 cup chicken broth, may not need all of it
3 tablespoons flour



NUTRITION INFORMATION

Serving Size: 1 (1134 g)     Servings Per Recipe: 1


Calories 553    Calories from Fat 80 14%    Total Fat 8.9 g 13%    Saturated Fat 5.5 g 27%    Cholesterol 39.2 mg 13%    Sodium 288.7 mg 24%    Total Carbohydrate 86.8 g 28%    Dietary Fiber 2.4 g 9%    Sugars 5.3 g 11%    Protein 34.7 g 69%




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These petite crustless quiche are SO good, loaded with turkey kielbasa, veggies and cheese. This slimmed down quiche will not disappoint. Make them ahead for grab-and-go breakfast for the week!





You can swap the veggies for anything you like, and the kielbasa can be swapped with ham or sausage. Two muffin sized quiches are perfectly satisfying, and to be honest, who needs the crust? If you try, let me know what you think!





HOW TO STORE

If making these ahead, wrap them in plastic wrap in pairs or containers so you can just grab and go. These will last refrigerated 4 to 5 days, or can be frozen. To reheat, microwave about 1 minute.

PETITE CRUST-LESS QUICHE


These petite crustless quiche are SO good, loaded with turkey kielbasa, veggies and cheese. This slimmed down quiche will not disappoint. Make them ahead for grab-and-go breakfast for the week!




DIRECTIONS

Preheat oven to 350°F. Spray a nonstick muffin pan with olive oil spray.
Heat the oil in a large non-stick skillet over medium heat.
Sauté onions and salt for 5 minutes, until soft, add bell peppers, garlic, tomato, kielbasa sauté for another 5 to 7 minutes. 
Add spinach and cook until wilted, about 1 minute. Set aside.
Meanwhile, in a large bowl, whisk the eggs, egg whites, milk, flour, salt and pepper until smooth.
Add the cheese and cooked kielbasa mixture to the bowl and mix well.
Pour into the prepared muffin pan and bake for 28 to 30 minutes, or until firm.






INGREDIENTS
Olive oil spray

1 tbsp olive oil
1/2 medium onion, diced
1/3 cup chopped bell pepper
2 garlic cloves, crushed
1 medium tomato, diced
6 oz turkey kielbasa, diced
2 cups baby spinach
5 large whole eggs, beaten
4 large egg whites
1/3 cup fat free milk (or milk of choice)
1/3 cup all purpose flour*
1/2 tsp salt
1/8 tsp black pepper
3 oz shredded cheddar cheese
For gluten free use GF all purpose flour.




NUTRITION INFORMATION

Serving Size: 1 (176 g)     Servings Per Recipe: 6

Calories 327.9    Calories from Fat 191 58%    Total Fat 21.2 g 32%    Saturated Fat 8.8 g 44%    Cholesterol 211.4 mg 70%    Sodium 485.8 mg 20%    Total Carbohydrate 19.5 g 6%    Dietary Fiber 1.5 g 6%    Sugars 0.5 g 1%    Protein 14.8 g 29%



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Your family will start to beg you to meatloaf as soon as they taste these Mini Hoisin Turkey and Zucchini Meatloaf Muffins. Make ahead for a quick and easy dinner.





Raise your hand if you cringe when you hear the word “meatloaf”. I get it because I used to feel the same way. The word painted pictures of 1950s-esque bricks of dried meat, served alongside lumpy mashed potatoes and limp broccoli. **Cringe**

Let’s wipe those images out of our heads and give meatloaf new life by lightening it up with ground turkey and some grated zucchini, and giving it a punch of flavor with hoisin sauce and Chinese 5-spice powder. Now we’re talking!






If you’re not familiar with hoisin sauce, the best way I can describe it is a Chinese barbecue sauce. It’s rich, savory and full of sweet and salt flavors. It can be found in the international aisle of most grocery stores, but can also be bought online here, along with Chinese 5-spice powder. Gluten-free versionsare also available. To make this recipe completely gluten-free, be sure to buy gluten-free oats.

Don’t worry that hoisin sauce won’t go to waste. You can use the extra for my favorite Slow Cooker Hoisin Chicken recipe, which we make at least every couple of weeks.



You could easily turn this into a full meatloaf and slice it just before serving, but I like using muffin tins to make mini versions, both for the cute factor and for the quick cooking time. Prepare the mixture and scoop it into the muffin tin in the morning or even the night before, and pop them into the oven just before dinnertime. Twenty-five minutes later, they’ll be ready to serve.




Now, there’s one unsavory thing to deal with when we’re talking mini meatloaves. When you bake these little guys, some liquid will be released from the ground turkey and will pool on top of the meatloaves. Using a small spoon or a paper towel, just scoop or dab that liquid away. Voilà…problem solved.

Whip up some brown rice and a green salad or steamed veggies, and you have a healthy meal that your family will love. They may actually start to beg for meatloaf!

PREPARATION

Preheat the oven to 350 degrees F. Lightly coat a muffin tin with cooking spray.

In a large bowl, mix together the ground turkey, zucchini, ⅓ cup hoisin sauce, oats, parsley, 5-spice powder, salt, pepper and egg.

Use slightly less than ½ cup of the mixture for each meatloaf, placing each portion into one of muffin tin slots.

Brush the tops of the meatloaves with the remaining 3 tablespoons hoisin sauce.

Place the muffin tin on a baking sheet (to catch any drips). Bake until the meatloaves are cooked through, 25 to 30 minutes. Let rest for 10 minutes, then remove with a small metal spatula. Serve.

Recipe Notes

Prep Time 10 mins     Cook Time25 mins     Total Time 35 mins      Serves Makes 12






INGREDIENTS


1 1/2 lb. ground turkey
1 1/2 c grated zucchini, liquid squeezed out
1/3 c + 3 tbsp hoisin sauce, divided
3/4 c old-fashioned oats
1/4 c minced flat-leaf parsley
3/4 tsp Chinese 5-spice powder
1/2 tsp salt
1/2 tsp ground pepper
1 egg



NUTRITION INFORMATION

Serving Size: 1 (1345 g)     Servings Per Recipe: 1

Calories 196.4    Calories from Fat 92 47%    Total Fat 10.3 g 15%    Saturated Fat 3.8 g 19%    Cholesterol 85.1 mg 28%    Sodium 466.4 mg 19%    Total Carbohydrate 11.8 g 3%    Dietary Fiber 0.9 g 3%    Sugars 4.4 g 17%    Protein 13.8 g 27%



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believe it or not but one of polenta makes a super nice dinner you’ll crave again and again. Top it with ground turkey, mushrooms, cheese, marinara sauce, and plenty of cheese for a marvelous Italian dish.





Thanks to its firm consistency, precooked polenta (usually found in tube form) can be seared, toasted, or even layered and prepared like a lasagna. We keep the slices on the thick side so they have a creamy texture when heated through. A little ground turkey goes a long way in this dish; stir the rest into chili, make burger patties, or use as a filling for Romaine lettuce cups. In addition to mushrooms, this dish is a great canvas for any vegetables you have on hand, such as sliced greens or chopped cauliflower or broccoli such and such.


How to Make It

Step 1
Preheat broiler with oven rack in top position.
Step 2
Heat 2 teaspoons oil in a 12-inch oven-proof skillet over medium-high. Add polenta slices; cook slices 5 minutes on each side or until golden brown. Remove pan from heat.
Step 3
Heat remaining 2 teaspoons oil in a medium saucepan over medium-high. Add turkey; cook 10 minutes or until browned, stirring to crumble. Add mushrooms, onion, and garlic; cook 5 minutes. Mix in marinara sauce, oregano, and vinegar; cook 5 minutes. Pour turkey mixture over polenta in skillet. Sprinkle mozzarella and Parmesan cheeses over pan. Place pan in oven; broil 5 minutes or until cheese is melted and browned.


Ingredients

4 teaspoons olive oil, divided
8 ounces tube polenta, cut into 4 (3/4-inch thick) slices (about half of an 18-oz. tube)
6 ounces ground turkey
2 cups sliced fresh cremini mushrooms (about 6 oz.)
1 cup finely chopped red onion
5 garlic cloves, thinly sliced
1 1/2 cups lower-sodium marinara sauce (such as Dell 'Amore)
2 tablespoons chopped fresh oregano
1 tablespoon red wine vinegar
2 ounces preshredded part-skim mozzarella cheese (about 1/2 cup)
1 ounces Parmesan cheese, grated (about 1/4 cup)


Nutritional Information  

Calories 629     Total Fat 40 grams     Saturated Fat 17 grams     Cholesterol 90 milligrams     Sodium 2,290 milligrams    Carbohydrates 39 grams     Dietary Fiber 5 grams     Protein 26 grams



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This 20-minute recipe has become a favorite among staff and readers alike for its ease to prepare and use of bold ingredients like peppery arugula and savory sausage. A sprinkling of shaved pecorino Romano cheese gives a salty bite.


Sausage, Tomato, and Arugula Fettuccine

How to Make It

Step 1
Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 2/3 cup cooking liquid.
Step 2
While pasta cooks, heat oil in a large skillet over medium-high heat. Remove casings from sausage. Break sausage into bite-sized pieces and add to pan; cook 3 minutes or until browned, stirring frequently to crumble. Add garlic; cook 30 seconds, stirring constantly. Add tomatoes and pepper; cover and cook 2 minutes. Mash tomatoes with the back of a wooden spoon to break them up. Cover pan; reduce heat to low, and cook 3 minutes. Remove pan from heat. Add pasta, reserved 2/3 cup cooking liquid, and arugula; toss well. Sprinkle with pecorino Romano.





Ingredients

1 (9-ounce) package refrigerated fettuccine

1 tablespoon olive oil
6 ounces Italian turkey sausage
2 teaspoons minced garlic
1 pint cherry tomatoes
1/4 teaspoon freshly ground black pepper
3 cups baby arugula leaves
2 ounces pecorino Romano cheese, shaved



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