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Daniela

@daniela_dish • 35,500 subscribers

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Truffle Boursin Salmon with Mushrooms We can’t stop with the boursin salmon dishes and as long as everyone keeps loving them we’re going to continue because they’re just that good. This one is just as simple as our others and still can be ready in under 20 minutes. It has a creamy truffle flavor that we combined with mushrooms and spinach that pairs perfectly with the salmon. If you’ve been loving our quick salmon dishes this one is another must save. It will come in handy for the holiday season. #boursinsalmon #trufflesalmon #mushroomsalmon #mushroomsandspinach • 3-4 salmon filets 2 tablespoons olive oil Salt, pepper and paprika 4 tablespoons butter 1 shallot chopped 10 oz sliced mushrooms 3/4 cup heavy cream 1 truffle flavored Boursin cheese 1 1/2 cups fresh spinach Rub the salmon with the olive oil, salt pepper and paprika. Heat a skillet over medium high heat and sear the salmon 3-4 minutes per side depending on the thickness. Remove the salmon from the skillet and add the butter. when the butter melts add the shallots and cook until sizzling. Add the mushrooms, season with salt and pepper and cook until the liquid has evaporated. Add the cream followed by the boursin and stir until incorporated and smooth. Stir in the spinach and cook until wilted. Add the salmon back to the skillet to heat through.

Truffle Boursin Salmon with Mushrooms We can’t stop with the boursin salmon dishes and as long as everyone keeps loving them we’re going to continue because they’re just that good. This one is just as simple as our others and still can be ready in under 20 minutes. It has a creamy truffle flavor that we combined with mushrooms and spinach that pairs perfectly with the salmon. If you’ve been loving our quick salmon dishes this one is another must save. It will come in handy for the holiday season. #boursinsalmon #trufflesalmon #mushroomsalmon #mushroomsandspinach • 3-4 salmon filets 2 tablespoons olive oil Salt, pepper and paprika 4 tablespoons butter 1 shallot chopped 10 oz sliced mushrooms 3/4 cup heavy cream 1 truffle flavored Boursin cheese 1 1/2 cups fresh spinach Rub the salmon with the olive oil, salt pepper and paprika. Heat a skillet over medium high heat and sear the salmon 3-4 minutes per side depending on the thickness. Remove the salmon from the skillet and add the butter. when the butter melts add the shallots and cook until sizzling. Add the mushrooms, season with salt and pepper and cook until the liquid has evaporated. Add the cream followed by the boursin and stir until incorporated and smooth. Stir in the spinach and cook until wilted. Add the salmon back to the skillet to heat through.

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Harvest Chicken and Stuffing Casserole This is a fall take on the Dolly Parton chicken and stuffing casserole we posted a few weeks ago. That was so popular that we wanted to make another will a fall comfort vibe. This one is so good with its fall flavors and it’s cozy comfort food that everyone is loving right now. It’s so simple to prepare and your whole house will have thanksgiving aromas while it’s baking. Give this recipe a try it’s so good and it will take you right through the holidays. #harvestchickencasserole #harvestchickenbake #ChickenStuffingCasserole • 4 cups shredded rotisserie chicken 1 can cream of chicken soup 10 ounces 1/2 cup sour cream 1/2 cup chicken broth 1/2 cup diced celery 1/4 cup chopped onion 1 cup dried cranberries 1/2 teaspoon black pepper 1/2 teaspoon ground sage 1/2 teaspoon poultry seasoning 1 cup Gruyere or cheddar cheese 6 oz box stuffing chicken or herb flavor 1 1/2 cups chicken broth 1/4 cup melted butter Add the chicken, cream of chicken, sour cream, broth, celery, onion, cranberries, seasonings, and cheese to a bowl. Mix to combine well. Pour into a prepared 9x13 baking dish. In another bowl mix the stuffing with the broth and butter. Let it rest a few minutes to absorb. Spoon it over top of the chicken mixture. Bake at 375 for about 30-35 minutes or until golden on top. Top with extra cranberries if desired.

Harvest Chicken and Stuffing Casserole This is a fall take on the Dolly Parton chicken and stuffing casserole we posted a few weeks ago. That was so popular that we wanted to make another will a fall comfort vibe. This one is so good with its fall flavors and it’s cozy comfort food that everyone is loving right now. It’s so simple to prepare and your whole house will have thanksgiving aromas while it’s baking. Give this recipe a try it’s so good and it will take you right through the holidays. #harvestchickencasserole #harvestchickenbake #ChickenStuffingCasserole • 4 cups shredded rotisserie chicken 1 can cream of chicken soup 10 ounces 1/2 cup sour cream 1/2 cup chicken broth 1/2 cup diced celery 1/4 cup chopped onion 1 cup dried cranberries 1/2 teaspoon black pepper 1/2 teaspoon ground sage 1/2 teaspoon poultry seasoning 1 cup Gruyere or cheddar cheese 6 oz box stuffing chicken or herb flavor 1 1/2 cups chicken broth 1/4 cup melted butter Add the chicken, cream of chicken, sour cream, broth, celery, onion, cranberries, seasonings, and cheese to a bowl. Mix to combine well. Pour into a prepared 9x13 baking dish. In another bowl mix the stuffing with the broth and butter. Let it rest a few minutes to absorb. Spoon it over top of the chicken mixture. Bake at 375 for about 30-35 minutes or until golden on top. Top with extra cranberries if desired.

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Dolly Parton’s Chicken and Stuffing Casserole Dolly Parton was not only a great entertainer, she was also a fantastic cook that had so many simple recipes to share. We tried this chicken stuffing casserole of hers and it’s definitely going to be in our fall rotation. It’s simple and delicious and just what we’re looking for this time of year. #ChickenStuffingCasserole #DollyPartonRecipe • 3 cups cooked chicken shredded or chopped 6 oz stuffing mix any flavor we used savory herb 1 can cream of chicken soup 10 oz 1/2 c sour cream 1 c chicken broth 3 tablespoons melted butter Salt and pepper to taste Garlic and onion powder to taste Mix all ingredients in a large bowl and transfer to a prepared 11 x7 baking dish. Cover and bake at 375 for about 25 minutes. Remove foil and bake another 10-15 minutes until the top is golden.

Dolly Parton’s Chicken and Stuffing Casserole Dolly Parton was not only a great entertainer, she was also a fantastic cook that had so many simple recipes to share. We tried this chicken stuffing casserole of hers and it’s definitely going to be in our fall rotation. It’s simple and delicious and just what we’re looking for this time of year. #ChickenStuffingCasserole #DollyPartonRecipe • 3 cups cooked chicken shredded or chopped 6 oz stuffing mix any flavor we used savory herb 1 can cream of chicken soup 10 oz 1/2 c sour cream 1 c chicken broth 3 tablespoons melted butter Salt and pepper to taste Garlic and onion powder to taste Mix all ingredients in a large bowl and transfer to a prepared 11 x7 baking dish. Cover and bake at 375 for about 25 minutes. Remove foil and bake another 10-15 minutes until the top is golden.

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Beef Barley Soup This is the ultimate cozy meal for the upcoming chilly season. This is so hearty and delicious and it’s kind of like a soup and a stew in one bowl. We love that it’s a one pot meal which makes it perfect for a busy weeknight dinner. Serve this with some crusty bread for an irresistible cold weather meal. #beefbarleysoup #beefbarley • 2 Ibs beef stew meat cubes Salt and pepper 2 tablespoons olive oil 14.6 oz can beet broth 4-5 cups water 3 tablespoons beef @betterthanbouillon 2 c celery chopped 1 onion chopped 2 garlic cloves chopped 1 large russet potato peeled and shredded 3 carrots shredded 1 c barley Salt and pepper the beef and brown it with the olive oil in a Dutch oven. When the meat is nicely browned add the broth and water. Add the stock base, celery, onion and garlic. Bring to a boil and reduce heat and simmer covered for about 2 hours or until the beef is tender. Add the potatoes and carrots return to a boil and simmer for another 30 minutes. Add the barley and continue to simmer until tender about 30 minutes. If the soup seems too thick add more broth or water.

Beef Barley Soup This is the ultimate cozy meal for the upcoming chilly season. This is so hearty and delicious and it’s kind of like a soup and a stew in one bowl. We love that it’s a one pot meal which makes it perfect for a busy weeknight dinner. Serve this with some crusty bread for an irresistible cold weather meal. #beefbarleysoup #beefbarley • 2 Ibs beef stew meat cubes Salt and pepper 2 tablespoons olive oil 14.6 oz can beet broth 4-5 cups water 3 tablespoons beef @betterthanbouillon 2 c celery chopped 1 onion chopped 2 garlic cloves chopped 1 large russet potato peeled and shredded 3 carrots shredded 1 c barley Salt and pepper the beef and brown it with the olive oil in a Dutch oven. When the meat is nicely browned add the broth and water. Add the stock base, celery, onion and garlic. Bring to a boil and reduce heat and simmer covered for about 2 hours or until the beef is tender. Add the potatoes and carrots return to a boil and simmer for another 30 minutes. Add the barley and continue to simmer until tender about 30 minutes. If the soup seems too thick add more broth or water.

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Dolly Parton’s Chicken Noodle Casserole Since we’ve been seeing Dolly’s recipes all over the internet this past week, we knew we had to give one of them a try. This chicken noodle casserole did not disappoint and it’s just perfect for the fall back to school season. It takes just minutes to prepare and about 30 minutes in the oven and you’ll have a cozy comfort dish that everyone is sure to love. #ChickenNoodleCasserole #DollyPartonRecipe • 3 cups cooked shredded chicken 8 oz egg noodles cooked 1 can cream of chicken soup 10 oz 1 can cream of mushroom 10 oz 1 c sour cream 1/2 c milk Salt and pepper 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 2 c shredded cheddar cheese 1 c frozen peas and carrots 1/2 c crushed ritz crackers 3 tablespoons melted butter Fresh chopped parsley for topping Stir together the soups, sour cream, milk, salt and pepper, until smooth. Add the chicken, noodles, 1 c cheese, and peas and carrots. Combine again. Pour into a prepared 9x13 baking dish. Top with remaining cheese. Mix the crackers and butter and scatter over top. Bake at 375 for 30-35 minutes. Top with parsley.

Dolly Parton’s Chicken Noodle Casserole Since we’ve been seeing Dolly’s recipes all over the internet this past week, we knew we had to give one of them a try. This chicken noodle casserole did not disappoint and it’s just perfect for the fall back to school season. It takes just minutes to prepare and about 30 minutes in the oven and you’ll have a cozy comfort dish that everyone is sure to love. #ChickenNoodleCasserole #DollyPartonRecipe • 3 cups cooked shredded chicken 8 oz egg noodles cooked 1 can cream of chicken soup 10 oz 1 can cream of mushroom 10 oz 1 c sour cream 1/2 c milk Salt and pepper 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 2 c shredded cheddar cheese 1 c frozen peas and carrots 1/2 c crushed ritz crackers 3 tablespoons melted butter Fresh chopped parsley for topping Stir together the soups, sour cream, milk, salt and pepper, until smooth. Add the chicken, noodles, 1 c cheese, and peas and carrots. Combine again. Pour into a prepared 9x13 baking dish. Top with remaining cheese. Mix the crackers and butter and scatter over top. Bake at 375 for 30-35 minutes. Top with parsley.

229,300 просмотров

What do you eat for good luck for the New Year’s? One of our favorites is this black eyed pea salad that’s loaded with flavor. It’s got lots of crisp veggies and corn and crunchy bacon which also covers your pork for the New Year. So this one has double the luck and double the deliciousness. • 2 cans black eyed peas drained 1 can Shoepeg corn 10 oz cherry tomatoes slice in half 1 red pepper chopped 1 cucumber chopped 1 celery rib sliced 6 slices bacon cooked chopped 1/3 c fresh parsley chopped Dressing 1/2 c olive oil 3 tablespoons balsamic vinegar 1 lemon juiced 1 teaspoon kosher salt 1/2 teaspoon black pepper • #blackeyedpeas #corn #tomatoes #bacon #salad

What do you eat for good luck for the New Year’s? One of our favorites is this black eyed pea salad that’s loaded with flavor. It’s got lots of crisp veggies and corn and crunchy bacon which also covers your pork for the New Year. So this one has double the luck and double the deliciousness. • 2 cans black eyed peas drained 1 can Shoepeg corn 10 oz cherry tomatoes slice in half 1 red pepper chopped 1 cucumber chopped 1 celery rib sliced 6 slices bacon cooked chopped 1/3 c fresh parsley chopped Dressing 1/2 c olive oil 3 tablespoons balsamic vinegar 1 lemon juiced 1 teaspoon kosher salt 1/2 teaspoon black pepper • #blackeyedpeas #corn #tomatoes #bacon #salad

20,700 просмотров