Antipasto squares are delicious, savory appetizers that bring together all the classic flavor of an Italian antipasto platter in one convenient, easy-to-make dish. Layers of deli meat, cheese, roasted pepper and olives are nestled in between flaky crescent dough, creating buttery, golden crusts with hearty and flavorful filling. These squares are perfect for parties, picnics or casual gatherings, offering crowd-pleasing blends of texture and flavor in every bite. INGREDIENTS: list of 13 items ? 2 cans refrigerated crescent roll dough ? 1/4 lb ham, thinly sliced ? 1/4 lb salami, thinly sliced ? 1/4 lb pepperoni, thinly sliced ? 1/4 lb provolone cheese, sliced ? 1/4 lb mozzarella cheese, sliced ? 1/4 cup roasted red peppers, sliced ? 1/4 cup black or green olives, sliced ? 3 large eggs ? 1 tbsp grated Parmesan cheese ? 1 tbsp olive oil ? 1 tsp Italian seasoning ? Salt and pepper to taste list end INSTRUCTIONS: list of 8 items 1. Preheat your oven to 350¡ãF (175¡ãC). Grease a 9¡Á13-inch baking dish. 2. Unroll one can of crescent roll dough and press it into the bottom of the baking dish to form the base. 3. Layer the ham, salami, pepperoni, provolone, and mozzarella evenly over the dough. Add the roasted red peppers and olives on top of the cheese. 4. In a small bowl, whisk 2 of the eggs and pour them evenly over the layers. 5. Unroll the second can of crescent roll dough and carefully place it over the top, pressing the edges to seal. 6. In another small bowl, whisk the remaining egg with the Parmesan cheese, olive oil, and Italian seasoning. Brush this mixture over the top layer of dough. 7. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the dough is cooked through. 8. Allow the antipasto squares to cool for 10 minutes before slicing into squares and serving. list end These Antipasto Squares are perfect for any occasion, with a satisfying combination of meats, cheeses, and veggies encased in buttery, flaky dough!
These spicy beef tacos are bold, flavorful twists on classic favorites. The beef is seasoned with a blend of spices, including chili powder, cumin and paprika, creating perfectly balanced heat that satisfies without overwhelming. Combined with fresh toppings, like crisp lettuce, juicy tomato and creamy avocado, these tacos are perfect for quick weeknight meals or fun dinners with friends. Whether you like to keep it simple or load them up with all the fixings, these tacos are sure to be hits. INGREDIENTS: list of 17 items ? 1 lb ground beef ? 1 small onion, finely chopped ? 3 cloves garlic, minced ? 2 tbsp chili powder ? 1 tsp cumin ? 1 tsp paprika ? 1/2 tsp crushed red pepper flakes (optional for extra heat) ? 1/2 tsp ground coriander ? Salt and pepper to taste ? 1/2 cup water or beef broth ? 8 taco shells or small tortillas ? Shredded lettuce ? Diced tomatoes ? Diced avocado ? Shredded cheese (cheddar, Monterey jack, or a blend) ? Sour cream ? Salsa or hot sauce list end INSTRUCTIONS: list of 6 items 1. In a large skillet, cook the ground beef over medium heat until browned, breaking it up with a spoon as it cooks. 2. Add the chopped onion and garlic to the beef and saut¨¦ for 3-4 minutes until softened and fragrant. 3. Stir in the chili powder, cumin, paprika, crushed red pepper flakes, coriander, salt, and pepper. Cook for 1 minute, allowing the spices to toast and become aromatic. 4. Pour in the water or beef broth, stirring to combine. Let the mixture simmer for 5-7 minutes until slightly thickened. 5. Warm the taco shells or tortillas according to package instructions. 6. To assemble, spoon the spicy beef mixture into the taco shells. Top with shredded lettuce, diced tomatoes, avocado, cheese, sour cream, and salsa or hot sauce as desired. list end Serve immediately and enjoy!
Cherry dump cake is the epitome of simple, delicious baking that requires minimal effort but delivers maximum flavor. This dessert is perfect for last-minute gatherings or when you need a sweet treat without the hassle of extensive preparation. Essentially, the recipe involves ¡°dumping¡± ingredients into a baking dish, starting with a layer of cherry pie filling, followed by a dry cake mix, and finished with dollops of butter. The result is a delightful concoction that offers the richness of cake with the tartness of cherries, all melded together into a crusty top and gooey bottom. Serve it warm, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream, to make it truly irresistible. INGREDIENTS: list of 4 items ? 1 can (21 ounces) cherry pie filling ? 1 box (about 15.25 ounces) yellow cake mix ? 1/2 cup unsalted butter, cut into small pieces ? Optional: 1/2 cup chopped nuts (such as almonds or pecans) for added texture list end DIRECTIONS: list of 6 items 1. Preheat the oven and prepare the baking dish: list of 1 items nesting level 1 ? Preheat your oven to 350¡ãF (175¡ãC). Grease a 9¡Á13-inch baking dish with butter or non-stick cooking spray. list end nesting level 1 2. Layer the cherry pie filling: list of 1 items nesting level 1 ? Spread the cherry pie filling evenly across the bottom of the prepared baking dish. Make sure the surface is level so the subsequent layers cook evenly. list end nesting level 1 3. Add the cake mix: list of 1 items nesting level 1 ? Sprinkle the dry cake mix evenly over the cherry pie filling. Do not mix. Ensure the cake mix covers the filling completely. list end nesting level 1 4. Add the butter and nuts: list of 1 items nesting level 1 ? Distribute the pieces of butter evenly over the surface of the cake mix. If using, sprinkle the chopped nuts over the top. list end nesting level 1 5. Bake the dump cake: list of 1 items nesting level 1 ? Place the baking dish in the preheated oven and bake for about 45 minutes, or until the top is golden brown and the filling is bubbly around the edges. list end nesting level 1 6. Serve: list of 1 items nesting level 1 ? Allow the cake to cool slightly before serving. It¡¯s best enjoyed warm, with vanilla ice cream or whipped cream on the side for extra indulgence. list end nesting level 1 list end Cherry Dump Cake is a wonderfully easy dessert that looks as festive as it tastes. It¡¯s a perfect dish for any occasion where you want to impress without stress. The blend of sweet cherries and rich cake topped with a crunchy layer makes each bite a delightful experience.
This apple-cranberry-cashew salad is the perfect balance of sweet, tangy and nutty flavor, making it an excellent choice for any occasion, from casual lunches to festive gatherings. Crisp apple slices and tart, dried cranberries pair beautifully with the crunch of roasted cashews, all tossed in light, slightly sweet honey vinaigrette. The combination of texture and flavor creates a refreshing dish that¡¯s both satisfying and nutritious. Serve it as a standalone meal or side dish to complement roasted meat or hearty soups. INGREDIENTS: list of 6 items ? 6 cups mixed greens (spinach, arugula, or baby kale work well) ? 1 large apple, thinly sliced (Granny Smith or Honeycrisp recommended) ? ? cup dried cranberries ? ? cup roasted cashews ? ? cup crumbled feta or goat cheese (optional) ? 2 tablespoons red onion, thinly sliced (optional) list end Honey Vinaigrette: list of 5 items ? 3 tablespoons olive oil ? 2 tablespoons apple cider vinegar ? 1 tablespoon honey ? 1 teaspoon Dijon mustard ? Salt and pepper, to taste list end INSTRUCTIONS: list of 4 items 1. Prepare the Salad Base: In a large salad bowl, combine the mixed greens, apple slices, dried cranberries, roasted cashews, and any optional ingredients like cheese or red onion. 2. Make the Vinaigrette: In a small jar or bowl, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper until well combined. 3. Toss the Salad: Drizzle the vinaigrette over the salad ingredients and toss gently to coat evenly. 4. Serve: Transfer to a serving dish or plate, and enjoy immediately for the best flavor and texture. list end This salad is easy to customize¡ªtry swapping cashews for walnuts, or adding pomegranate seeds for an extra burst of flavor!
Apple Cinnamon Cupcakes, from cookingcuriosity.com
Apple cinnamon cupcakes are perfect blends of warm, comforting spices and the natural sweetness of apple, making them ideal treats for fall or any time of year. These moist and tender cupcakes are bursting with apple flavor and a hint of cinnamon, giving them that cozy, homemade feel. Topped with luscious cream cheese frosting or dusting of cinnamon sugar, these cupcakes make delightful desserts for family gatherings, parties or sweet afternoon snacks. Each bite is a delicious combination of fruity and spiced goodness! Ingredients: list of 13 items ? 1 1/2 cups all-purpose flour ? 1 teaspoon baking powder ? 1/2 teaspoon baking soda ? 1/2 teaspoon salt ? 1 teaspoon ground cinnamon ? 1/4 teaspoon ground nutmeg ? 1/2 cup unsalted butter, softened ? 1/2 cup granulated sugar ? 1/2 cup brown sugar, packed ? 2 large eggs ? 1 teaspoon vanilla extract ? 1/2 cup applesauce ? 1 1/2 cups peeled and finely chopped apples (Granny Smith or Honeycrisp) list end For the Frosting (optional): list of 5 items ? 8 oz cream cheese, softened ? 1/2 cup unsalted butter, softened ? 2 cups powdered sugar ? 1 teaspoon vanilla extract ? Cinnamon sugar for dusting (optional) list end Instructions: list of 6 items 1. Preheat the Oven: Preheat your oven to 350¡ãF (175¡ãC) and line a 12-cup muffin tin with cupcake liners. 2. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside. 3. Cream the Butter and Sugar: In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract and applesauce. 4. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the chopped apples. 5. Bake the Cupcakes: Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. 6. Prepare the Frosting (Optional): In a medium bowl, beat together the cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, beating until creamy and well combined. Spread or pipe the frosting onto the cooled cupcakes. For extra flavor, dust the tops with a sprinkle of cinnamon sugar. list end These Apple Cinnamon Cupcakes are a wonderful combination of sweet apples, warm spices, and a light, tender crumb¡ªmaking them the perfect fall-inspired treat!
This Mexican quiche is a flavorful and hearty dish that combines the best of two beloved cuisines - Mexican and French. With a crisp, golden crust and creamy, cheesy filling, this quiche is elevated with classic Mexican ingredients, like chili, cilantro and cumin. The combination of eggs, cheese and a mix of sauteed vegetables or meat like chorizo or chicken gives the quiche its rich, savory flavor, while the addition of fresh salsa or guacamole on top offers zesty contrast. Perfect for brunch, lunch or even dinner, this dish is both versatile and satisfying, offering a fun twist on the traditional quiche. INGREDIENTS: list of 19 items ? 1 pre-made pie crust (or homemade, if preferred) ? 1 tbsp olive oil ? 1 small onion, finely chopped ? 1 bell pepper (red or green), diced ? 1 small zucchini, diced ? 1-2 fresh jalape?o peppers, finely chopped (optional, for heat) ? 1/2 cup cooked and crumbled chorizo or cooked chicken (optional) ? 1 cup shredded sharp cheddar cheese ? 1 cup shredded Monterey Jack cheese ? 1/2 cup canned black beans, drained and rinsed (optional) ? 8 large eggs ? 1/2 cup heavy cream or milk ? 1 tsp ground cumin ? 1 tsp chili powder ? Salt and pepper to taste ? 1/4 cup chopped fresh cilantro ? 1/4 cup salsa (optional, for serving) ? Sour cream (optional, for serving) ? Guacamole (optional, for serving) list end INSTRUCTIONS: list of 5 items 1. Preheat the Oven: Preheat your oven to 375¡ãF (190¡ãC). Place the pie crust into a 9-inch pie dish, crimping the edges as needed. If using a store-bought crust, you can blind-bake it for about 10 minutes to prevent it from becoming soggy. 2. Cook the Vegetables: In a medium skillet, heat the olive oil over medium heat. Add the onion, bell pepper, and zucchini (and jalape?os, if using), and saut¨¦ for 5-7 minutes, until softened. If you¡¯re adding chorizo or chicken, cook it in the same pan until browned and cooked through. Remove from heat and set aside to cool slightly. 3. Make the Egg Mixture: In a large bowl, whisk together the eggs, heavy cream (or milk), cumin, chili powder, salt, and pepper until well combined. Stir in the shredded cheeses, black beans (if using), and the saut¨¦ed vegetable mixture. Finally, fold in the chopped cilantro. 4. Assemble the Quiche: Pour the egg mixture into the prepared pie crust. Use a spatula to spread the filling evenly. Bake in the preheated oven for 30-35 minutes, or until the center is set and a knife inserted into the center comes out clean. The top should be golden brown. 5. Serve: Let the quiche cool for about 5 minutes before slicing. Serve warm or at room temperature, topped with salsa, sour cream, and guacamole, if desired. list end Enjoy this Mexican-inspired quiche as a savory breakfast or brunch dish, or pair it with a simple salad for a complete meal. It¡¯s sure to become a new favorite in your recipe rotation!
Smoked salmon pinwheels are deliciously elegant appetizers that bring a touch of sophistication to any gathering. These bite-sized treats combine creamy, tangy spread with savory smoked salmon, all wrapped in a soft tortilla or flatbread. They¡¯re incredibly easy to assemble and can be made ahead of time, making them perfect choices for parties, brunches or light lunches. With vibrant color and delightful flavor, these pinwheels are not only visually appealing but also packed with nutrition, making them hits for both casual and formal occasions. INGREDIENTS list of 8 items ? 4 large flour tortillas or spinach wraps ? 8 ounces cream cheese, softened ? 2 tablespoons fresh dill, chopped (or 1 tablespoon dried dill) ? 1 tablespoon lemon juice ? 1 teaspoon capers, chopped (optional) ? 8 ounces smoked salmon, sliced ? 1 cup fresh arugula or spinach ? Optional: thinly sliced cucumber or red onion for added crunch list end INSTRUCTIONS list of 6 items 1. Prepare the Cream Cheese Spread: In a medium bowl, mix together the softened cream cheese, chopped dill, lemon juice, and capers (if using) until well combined. 2. Spread the Mixture: Lay a tortilla or wrap flat on a clean surface. Spread an even layer of the cream cheese mixture over the entire surface, leaving a small border around the edges. 3. Layer with Salmon and Greens: Place slices of smoked salmon on top of the cream cheese spread. Add a layer of fresh arugula or spinach, and any additional toppings like cucumber or red onion. 4. Roll It Up: Starting from one end, carefully roll the tortilla tightly into a log shape. Make sure to keep the filling intact as you roll. 5. Slice the Pinwheels: Once rolled, use a sharp knife to slice the log into 1-inch wide pinwheels. Arrange them on a platter, cut side up. 6. Serve: Enjoy your Smoked Salmon Pinwheels immediately or cover them with plastic wrap and refrigerate for up to 2 hours before serving. list end These elegant pinwheels are sure to impress your guests and make any occasion feel special!
Bow ties with Gorgonzola sauce is a luxurious, creamy pasta dish that¡¯s both comforting and full of bold flavors. The gorgonzola cheese melts into a velvety sauce that coats the bow tie pasta perfectly, delivering a delightful balance of richness and tanginess. The addition of garlic and a touch of cream brings a smooth, decadent texture, while freshly cracked pepper adds a bit of spice to cut through the richness. This simple yet indulgent dish is perfect for a quick weeknight dinner or an elegant meal to impress guests. Serve it with a crisp green salad or roasted vegetables for a complete meal. INGREDIENTS: list of 8 items ? 12 oz bow tie (farfalle) pasta ? 2 tablespoons butter ? 2 garlic cloves, minced ? 1 cup heavy cream ? 4 oz gorgonzola cheese, crumbled ? 1/4 cup grated Parmesan cheese ? Salt and freshly cracked black pepper, to taste ? 1 tablespoon fresh parsley, chopped (optional, for garnish) list end INSTRUCTIONS: list of 6 items 1. Cook the pasta: Bring a large pot of salted water to a boil. Add the bow tie pasta and cook according to the package instructions until al dente. Drain and set aside. 2. Make the sauce: While the pasta is cooking, melt the butter in a large skillet over medium heat. Add the minced garlic and saut¨¦ for 1-2 minutes until fragrant, being careful not to burn the garlic. 3. Add the cream: Stir in the heavy cream and bring it to a gentle simmer. Cook for 3-4 minutes, allowing the cream to thicken slightly. 4. Melt the gorgonzola: Add the crumbled gorgonzola cheese to the skillet, stirring until it melts into the sauce. Stir in the grated Parmesan cheese and continue to simmer for another 2-3 minutes, until the sauce is smooth and creamy. Season with salt and freshly cracked black pepper to taste. 5. Combine the pasta and sauce: Add the cooked bow tie pasta to the skillet with the gorgonzola sauce. Toss until the pasta is fully coated in the sauce. 6. Serve: Transfer the pasta to serving bowls and garnish with chopped parsley, if desired. list end Enjoy your Bow Ties with Gorgonzola Sauce as a rich, satisfying meal, perfect for any cheese lover!
Golden, sweet, and crisp, coconut shrimp is a crowd-favorite finger food and it always flies off the serving platter especially if you serve it with spicy sweet dipping sauce. Coat raw shrimp in a flour mixture, then dunk into beaten eggs, then cover in your coconut breadcrumbs topping before frying.
Ingredients
1/3 cup?all-purpose flour?or whole wheat flour ()
1/2 teaspoon?salt
1/2 teaspoon?ground?black pepper
2?large?eggs, beaten
3/4 cup?Panko bread crumbs
1 cup?sweetened shredded?coconut
1?pound?raw?large?shrimp,?peeled and deveined with tails attached
optional for topping:?1 Tablespoon finely chopped cilantro
¿ªÔÆÌåÓý Sauce (Optional)
3 Tablespoons?Thai chili sauce
6 Tablespoons?orange, peach,?or?apricot jam or preserves
Instructions
Start with 3 medium bowls. Combine flour, salt, and pepper in one. Beat the eggs in the second bowl. Combine Panko and coconut in the third bowl.
Dip the shrimp into the flour, then the eggs, and then dredge the shrimp into the coconut mixture, pressing gently to adhere. You want a lot of coconut on each shrimp. Set the coated shrimp aside on a plate as you coat the remaining shrimp.
Add enough oil to cover the bottom of a large skillet over medium heat. Fry the coconut shrimp in batches such as 7-8 shrimp at a time¡ªdo not crowd them in the pan. Flip after 2 minutes and fry the other side for 2 minutes or until golden brown. We prefer ours a little darker, so I fry each side for about 2:30-3 minutes.
Place the finished coconut shrimp on a plate lined with a paper towel as you fry the rest. Sprinkle with finely chopped cilantro. Mix dipping sauce ingredients together and serve with shrimp.
Cover and store leftover shrimp in the refrigerator for up to 3 days.
Notes
Freezing Instructions:?Fried coconut shrimp freezes well, up to 2 months. Reheat for 10 minutes in a 350¡ãF (177¡ãC) oven or until thawed and warm.
Special Tools?(affiliate links):??|??|?
Shrimp:?Large + raw shrimp with tails attached?are best for this coconut shrimp recipe. If frozen, thaw before starting. I recommend getting them peeled and deveined because that will save you time at home. I recommend tails attached because the coconut shrimp are easy to prep, coat, and handle as an appetizer that way. Feel free to remove the tails before starting if desired.?Can I use frozen cooked shrimp??Yes, you can use frozen cooked shrimp in this recipe but starting with raw shrimp is best. Thaw, then use in this recipe as directed.
Oil:?I prefer frying the coconut shrimp in coconut oil for the best taste. You need enough to coat the bottom of your skillet, usually about 3 Tablespoons or close to 4.
optional for garnish:?chopped green onion and/or sesame seeds
Instructions
Marinate the salmon:?Place salmon fillets into a large zippered food storage bag or?. In a medium bowl, whisk soy sauce, honey, sesame oil, garlic, and ginger together. Pour about half of the mixture (just eyeball it) over salmon. Turn salmon to coat. Seal the bag/cover the dish and refrigerate for at least 15 minutes and up to 4 hours.
Meanwhile, preheat oven to 375¡ãF (191¡ãC). Line a baking sheet with aluminum foil, parchment paper, or a silicone baking mat. Set aside.
Line the marinated salmon fillets on the baking sheet, skin side down. You can hold onto this used marinade¡ªsee step 5. Bake salmon for 15¨C20 minutes or until done, which is 10 minutes per inch thickness measured from the thickest part of the fillet.?(Salmon is considered done when an??reads the center of the thickest part as at least 145¡ãF (63¡ãC).)?Feel free to turn your oven to broil for the last minute to really crisp the edges.
Meanwhile, as the salmon bakes, pour the remaining unused marinade into a small saucepan or skillet over medium-high heat. If you want, you can add the remaining (used) marinade as well. Bring to a boil, and then reduce heat to medium-low and simmer for 3¨C4 minutes or until slightly thickened. Keep a close eye on it because it can quickly burn. It will bubble up a lot as it reduces. Remove from heat.
Drizzle thickened glaze over baked salmon and serve with optional garnish.
Leftovers keep well in the refrigerator for a few days. Reheat to your liking.
Notes
Make Ahead Instructions:?You can marinate the salmon up to 4 hours in advance. If needed, you can extend to 8 hours.
Special Tools?(affiliate links):??|??|??|??|?,?, or Foil |??|?
Sides:?To complete the meal, serve the salmon with steamed broccoli and rice. Both are excellent with glaze drizzled on top. You can cook both as the salmon bakes.
Can I use frozen salmon??Yes, you can use frozen uncooked salmon fillets. Thaw completely before using.
Can I replace salmon with chicken??Yes, you can replace the salmon with boneless chicken breasts or thighs and increase the bake time until the chicken is cooked through. Marinate the chicken for closer to 1 hour instead of just 15 minutes.
Ready in under an hour, baked pineapple teriyaki chicken is a quick dinner recipe for busy nights. The thick and delicious homemade teriyaki sauce adds tons of fresh, bold flavor¡ªand you control the ingredients, sodium, and spice. Serve with rice or quinoa and vegetables for a wholesome meal.
1 cup?(175¨C190g) fresh or canned?pineapple chunks*
optional:?chopped scallion/green onion and sesame seeds, for garnish
Instructions
Use a fork to whisk the cornstarch and water together in a small bowl. It will be a thick, milky liquid. Combine the cornstarch mixture, brown sugar, honey, soy sauce, vinegar, garlic, ginger, and pepper in a small saucepan over low heat. Whisking occasionally, bring to a boil. Once boiling, stop whisking and allow to boil for 2 minutes, or until the sauce coats the back of a spoon and is the consistency of maple syrup. Turn off the heat and set aside for at least 10 minutes, allowing it to cool and thicken.
Meanwhile, preheat oven to 400¡ãF (204¡ãC). Lightly grease a 2¨C3-quart baking dish, such as a 10-inch baking pan, 11¡Á7-inch baking pan, shallow 9¡Á13-inch pan, or?. In the photos, I used?. Set aside.
Pat the chicken dry with paper towels. Arrange in the prepared pan. Add the pineapples on top and all around the chicken. Pour sauce on top, then turn the chicken over to make sure every inch is coated in the sauce. Use a basting/pastry brush if needed.
Bake uncovered for 30¨C32 minutes or until the chicken is completely cooked through (?should be at least 165¡ãF (74¡ãC)).?This is optional:?at the 25-minute mark, remove from the oven and carefully slice the chicken into chunks, then return to the oven. The smaller the chicken pieces, the more sauce they¡¯ll soak up. You can also cut up the chicken prior to cooking.
Sprinkle green onion and sesame seeds on top and serve the chicken and pineapple with sauce from the pan poured on top. Store leftovers in the refrigerator for up to 5 days.
Notes
Make Ahead Instructions:?The teriyaki sauce, prepared in step 1, can be made 1 day in advance and stored in the refrigerator. You can even prepare the dish and chicken through step 3, cover the pan tightly, and keep in the refrigerator for up to 1 day. Bring to room temperature, and then bake as directed.
Special Tools?(affiliate links):??|??|??|??(any similar size will work;??in photos) |?
For a rounded out meal, serve with broccoli, rice, quinoa, baked sweet potatoes, or anything to soak up the delicious teriyaki sauce.
Pineapple:?You can use fresh, canned (drained), or even frozen pineapple. If using frozen, thaw and pat dry first. You can also skip the pineapple altogether if desired, or replace with 1 cup sliced red bell pepper.
Slight updates in 2025:?I increased the sauce¡¯s boiling time from 1 minute to 2 minutes to allow for a thicker sauce. You will also pat the chicken dry, which helps the sauce coat it easier.
Oh-so-sweet, savory, sticky chicken kabobs with the most flavorful marinade. Can be prepped ahead of time. SO SO EASY!
5?stars (27?ratings)
Ingredients
??cup?reduced sodium soy sauce
3?tablespoons?ketchup
2?tablespoons?honey
1?tablespoon?toasted sesame oil
1?tablespoon?Dijon mustard
1?tablespoon?rice wine vinegar
1?tablespoon?freshly grated ginger
3?cloves?garlic,?minced
2?pounds?boneless, skinless chicken thighs,?cut into 1-inch chunks
1 ??tablespoons?canola oil
Kosher salt and freshly ground black pepper,?to taste
2?green onions,?thinly sliced
1?teaspoon?toasted sesame seeds
Instructions
In a medium bowl, combine soy sauce, ketchup, honey, sesame oil, Dijon, vinegar, ginger and garlic. Reserve 1/3 cup and set aside.
In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and chicken; marinate for at least 2 hours to overnight, up to 8 hours, turning the bag occasionally. Drain the chicken from the marinade.
Thread chicken onto skewers. Brush with canola oil; season with salt and pepper, to taste.
Preheat grill to medium heat.
Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes. Brush skewers with reserved soy sauce mixture, cooking for an additional 1-2 minutes.
Serve immediately, garnished with green onions and sesame seeds, if desired.
Comes together so quickly with leftover rice! Made with chicken, eggs, vegetables and white or brown rice. SO GOOD.
5?stars (15?ratings)
Ingredients
??cup?oyster sauce
2?tablespoons?rice vinegar
??teaspoon?crushed red pepper flakes
1?pound?boneless, skinless chicken thighs,?cut into bite-size?pieces
Kosher salt and freshly ground black pepper,?to taste
2?tablespoons?vegetable oil,?divided
1?small onion,?diced
1 (3.5-ounce)?package?shiitake mushrooms,?stemmed and choppped
2?medium carrots,?diced
3?cloves?garlic,?minced
1?tablespoon?freshly grated ginger
??cup?frozen green peas
1?tablespoon?toasted sesame oil
4?cups?leftover white or brown rice
3?large eggs,?beaten
2?green onions,?thinly sliced
2?teaspoons?toasted sesame seeds
Instructions
In a small bowl, whisk together oyster sauce, rice vinegar and red pepper flakes.
Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Heat 1 tablespoon vegetable oil in a?large cast iron skillet?over medium high heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown, about 7-8 minutes; set aside.
Add onion, mushrooms and carrots to the skillet. Cook, stirring occasionally, until tender, about 3-4 minutes.
Stir in garlic and ginger until fragrant, about 1 minute.
Stir in green peas until heated through, about 1-2 minutes; set aside .
Heat remaining 1 tablespoon vegetable oil and sesame oil over medium high heat.
Spread rice in an even layer. Cook, without stirring, for 2 minutes. Flip and spread in an even layer again, cooking for an additional 2 minutes.
Push rice to one side of the skillet; add eggs to opposite side of the skillet, and cook, stirring often, until thickened and no visible liquid egg remains, about 2-3 minutes.
Stir in chicken, vegetables and oyster sauce mixture until well combined, about 2-3 minutes. Continue cooking, stirring constantly, until flavors have blended, about 3-5 minutes.
Serve immediately, garnished with green onions and sesame seeds, if desired.
Preheat oven to 350 F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
In a medium bowl, combine raspberries, sugar and cornstarch.
Roll out pie crust and transfer to prepared baking sheet. Spread raspberry mixture evenly over the top, leaving a 1-inch border. Sprinkle with turbinado sugar.
Fold the border over the edge of the raspberries, covering the filling by about 1 inch. Brush the edge with beaten egg.
Place into oven and bake for 30-35 minutes, or until the crust is golden brown.
The best kind of pie is when BBQ chicken goodness is sitting on a bed of fluffy, crumbly cornbread!
5?stars (1 rating)
Ingredients
2?tablespoons?olive oil
1?medium onion,?chopped
1?bell pepper,?diced
2?boneless,?skinless chicken breasts, cooked and shredded
3?cloves?garlic,?minced
1?tablespoons?chili powder
1 ??teaspoons?cumin
2?teaspoons?hot sauce
Kosher salt and freshly ground black pepper,?to taste
1?cup?tomato sauce
2?tablespoons?Worcestershire sauce
2?tablespoons?dark brown sugar
1 ??cups?shredded cheddar cheese
2?tablespoons?chopped fresh parsley leaves
For the cornbread
1?cup?all-purpose flour
1?cup?yellow cornmeal
??cup?sugar
??teaspoon?baking soda
??teaspoons?salt
1?cup?buttermilk
??cup?1 stick unsalted butter, melted
2?large eggs
Instructions
Preheat oven to 375 degrees F. Lightly oil a 9-inch pie pan or coat with nonstick spray; set aside.
In a large bowl, combine flour, cornmeal, sugar, baking soda and salt.
In a large glass measuring cup or another bowl, whisk together buttermilk, butter and eggs.
Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Add batter to the pie pan, smoothing out the top.
Place into oven and bake for 30-35 minutes, or until a tester inserted in the center comes out clean.
Remove from oven and cool on a wire rack; set aside.
Preheat the broiler.
Heat olive oil in a medium skillet over medium high heat. Add chicken, onion and bell pepper and cook, stirring occasionally, until the onions become translucent, about 5 minutes. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes. Add chili powder, cumin and hot sauce; season with salt and pepper, to taste. Stir in the tomato sauce, Worcestershire sauce and brown sugar.
Reduce heat to low; simmer, stirring occasionally, until sauce has thickened, about 5-7 minutes.
Spread the chicken mixture evenly over the cornbread. Sprinkle with cheese.
Place into oven and broil just until the cheese has melted, about 3 minutes.
Slice into wedges and serve immediately, garnished with parsley.
Notes
Adapted from?Laura¡¯s Sweet Spot?and?Comfort of Cooking
The ultimate comfort food! Topped with the flakiest, mile-high biscuits ever (made ahead of time). So cozy + so darn good!
4.8?stars (17?ratings)
Ingredients
??cup?unsalted butter
1?sweet onion,?diced
2?carrots,?peeled and sliced
2?ribs?celery,?diced
3?cloves?garlic,?minced
2?teaspoons?chopped fresh thyme leaves
??cup?all-purpose flour
??cup?dry white wine*
2 ??cups?chicken stock
1?cup?half and half
3?cups?shredded rotisserie chicken (or turkey)
1?cup?frozen peas
2?tablespoons?chopped fresh parsley leaves
Kosher salt and freshly ground black pepper,?to taste
Flaky Mile High Biscuits
Instructions
Preheat oven to 350 degrees F.
Melt butter in a large stockpot or?Dutch oven?over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in garlic and thyme until fragrant, about 1 minute.
Whisk in flour until lightly browned, about 1 minute.
Stir in wine, scraping any browned bits from the bottom of the stockpot.
Stir in chicken stock and half and half. Bring to a boil; reduce heat and simmer, stirring occasionally, until thickened, about 6-8 minutes.
Stir in chicken, peas and parsley; season with salt and pepper, to taste. Top with biscuits.
Place into oven and bake until bubbly and biscuits are heated through, about 8-10 minutes.
Serve immediately.
Notes
*Additional chicken stock can be used for white wine as a non-alcoholic substitute.
This fun and easy?Kool Aid Pie?recipe is a nostalgic, no bake treat that is perfect for any occasion! So delicious, creamy and prepared in just minutes! Use your favorite kool aid flavor for a delicious dessert that is perfect for any occasion!
?CourseDessert
?CuisineAmerican
?Keywordkool aid pie, kool aid pie recipe, recipe for kool-aid pie
.19?ounces?Kool Aid powder?one packet: strawberry, strawberry lemonade, or your favorite flavor
8?ounces?whipped topping?thawed
9?inch?graham cracker pie crust?store bought or homemade
Garnishes (Optional)
whipped cream?or whipped topping
strawberries
Instructions
In a medium mixing bowl, combine the sweetened condensed milk, strawberry syrup and Kool Aid powder. Whisk together until the color is even and the Kool Aid is completely dissolved.
14 ounces sweetened condensed milk,2 tablespoons strawberry syrup,.19 ounces Kool Aid powder
Gently fold in the whipped topping until the mixture is creamy and a consistent pink color.
8 ounces whipped topping
Spread the mixture evenly into the prepared graham cracker pie crust. Cover lightly with plastic wrap and refrigerate for 4 hours or until set.
9 inch graham cracker pie crust
When ready to serve, remove from the refrigerator and garnish with fresh whipped cream or whipped topping and fresh strawberries. Serve immediately.
whipped cream,strawberries
Notes
Storage Information:
Storage: Leftover pie should be stored, covered, in the refrigerator for up to 4 days.
Make in Advance: You can prepare this pie up to 2 days in advance. Just keep it covered with plastic wrap in the refrigerator until ready to serve. Garnish just before serving.
Freezing: This Kool Aid Pie can be frozen for up to 1 month. Wrap tightly in plastic wrap and aluminum foil before freezing. Thaw overnight in the refrigerator before serving or enjoy as a frozen pie!
Homemade Graham Cracker Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons butter, melted
Combine the graham cracker crumbs, sugar, and melted butter in a medium-size bowl and stir with a fork until the butter is fully incorporated.
Press the crumbs onto the bottom of a 9 inch pie pan to create the crust.
Refrigerate crust for at least 30 minutes before filling.
These?Mini Pumpkin Pies?capture all of the warm, comforting flavors of a traditional pumpkin pie but in a fun, bite-sized version. With a buttery, flaky crust and a rich, spiced pumpkin filling, these mini pies are sure to be a hit at holiday parties, family gatherings, or a cozy dinner with friends!
?CourseDessert
?CuisineAmerican
?Keywordmini pumpkin pie, mini pumpkin pie recipe, mini pumpkin pies
?Prep Time15minutes?minutes
?Cook Time20minutes?minutes
?Total Time35minutes?minutes
?¿ªÔÆÌåÓýs28?servings
?Calories90kcal
?AuthorTrish - Mom On Timeout
Ingredients
14?ounces?refrigerated pie crust?1 box
1?cup?pumpkin puree?not pumpkin pie filling
??cup?evaporated milk
1?large?egg?room temperature
??cup?granulated sugar
2?tablespoons?light brown sugar?tightly packed
??teaspoon?pumpkin pie spice
??teaspoon?ground cinnamon
??teaspoon?vanilla extract
??teaspoon?salt
Toppings
whipped cream
ground cinnamon?or pumpkin pie spice
Instructions
Preheat oven to 350?F. Spray a non-stick (24-cup)?mini muffin pan?with non-stick spray and set aside. Spray on the inside of the muffins and the top of the muffin tin if you¡¯re using a petaled cookie cutter. This will ensure the petals don¡¯t stick to the top of the pan.
Take pie rounds out of the refrigerator and let them sit on the counter to warm up for approximately 10-15 minutes. They will be easier to roll out.
14 ounces refrigerated pie crust
In a large mixing bowl, beat pumpkin puree, evaporated milk, egg, granulated sugar, brown sugar, spices, vanilla extract and salt for approximately 1 minute until well combined. Scrape down the sides of the bowl as needed. Set aside.
1 cup pumpkin puree,? cup evaporated milk,1 large egg,? cup granulated sugar,2 tablespoons light brown sugar,? teaspoon pumpkin pie spice,? teaspoon ground cinnamon,? teaspoon vanilla extract,? teaspoon salt
On a lightly floured surface, unroll pie crusts until flat. Using a?3-inch round cookie cutter, cut out mini pie crusts. Place the circles in a?mini muffin pan, gently pressing the middle of the dough circles into the bottom of the tin. Using a round measuring spoon, help press the dough down into the muffin tin.
14 ounces refrigerated pie crust
Roll out the remaining dough with a rolling pin to ? inch and cut more mini pie crusts out.
Spoon approximately 1 tablespoon of pumpkin mixture into each pie crust.
Bake at 350?F for 20-22 minutes or until the pie crust turns golden brown. The pumpkin filling will puff up while baking and then come down and level off while cooling.
Remove the pies from the oven and let them cool in the tins for 5-10 minutes before taking them out. After they have cooled for 5-10 minutes, transfer the pies from the muffin tins to a cooling rack. You can slide a butter knife between the pie and the tin to help lift them out.
Top cooled pumpkin pies with whipped cream and a dash of cinnamon.
whipped cream,ground cinnamon
Notes
Each 14-ounce box of pie crust comes with two pie rounds, which yield approximately 14 mini pie rounds per pie round for a total of 28.
Storage Information
Refrigerator:?Store leftover mini pies in an airtight container for up to 3 days.Freezer: For longer-term storage, you can freeze mini pies. Place them in a single layer on a baking sheet and freeze until sold. Once frozen, transfer them to a freezer-safe bag or container. Freeze for up to 2 months. Thaw them in the refrigerator overnight before serving.
Cookie Cutter Options
Use a?2.5 to 3 inch cookie cutter?for this recipe. The exact size will depend on the your?mini muffin pan. Keep in mind the pie crust will shrink up a bit as it bakes. You can use a?plain round cutter?or any sort of scalloped or flower shaped cutter. Even a?square cutter?will work and you will end up with cute mini pies! I have a?scalloped square cutter?that I use occasionally and the pies are adorable. Use what you have or click on any of these links to find more options.?This is the cookie cutter I used.
Interesting article
on oat based smoothie.? ? I also like to make protein
smoothies with milk, vanilla protein powder, chia seeds,? and
ice cubes plus additions.?
For the additionss I often use banana in combination with
either peanut butter -OR- cold coffee.?? Fruit is a great
addition too, per your taste.? --Ginny
How to
make the ¡°Oatzempic¡± drink
Blend
1/2 cup?,
1 cup water, and juice from half a lime until smooth. Add??if
you like.
The Oatzempic Diet
Medically Reviewed by??on
September 23, 2024
Written by?
?
What Is Oatzempic?
Oatzempic ¡ª a blended oat
drink ¡ª is a viral social media diet trend. It's also a
clever reference to the popular??loss
drug, Ozempic (, also known as
Wegovy). Many claim that, like Ozempic, drinking
Oatzempic daily decreases your appetite and helps you
shed pounds fast. But does this viral trend live up to
the hype? Read on to learn how to make Oatzempic, its
potential benefits, and what to know about including
this trendy drink in your nutrition journey.
How to make the
¡°Oatzempic¡± drink
Blend 1/2 cup?, 1 cup water, and
juice from half a lime until smooth. Add??if
you like.
How Does Oatzempic
Work?
Oats, the key ingredient in
this limey drink, contain lots of?, which helps you feel
fuller for longer. This means you might be less likely
to snack between meals. If you snack less, you¡¯re
consuming fewer calories than you¡¯re used to. And this
may naturally result in some weight loss.?
Plus, you¡¯re swapping a
meal (such as breakfast) to sip Oatzempic instead. At
around 150 calories, this might be a lower-calorie
alternative to your usual breakfast.
Oatzempic Benefits
¡°Everything about oats is
really healthy and really good for you,¡± says Kathleen
Zelman, MPH, RDN, a registered dietician nutritionist.
She explains oats contain beta-glucan, a fiber that
turns into a gel when combined with water, which helps
slow digestion. Slower digestion leads to feeling full.
This can help reduce your appetite.
Oatzempic for weight
loss
Like most viral social
media trends, there¡¯s little research to??up
Oatzempic weight loss claims. But scientific studies
show that oats, when eaten as part of a balanced diet,
are beneficial. They can regulate your appetite, lower
blood?, and
support gut health. When eaten as part of a balanced
diet, oats can help you lose weight.
Swapping processed foods
with a blended oat drink helps you cut calories and
provides vital nutrients, vitamins, and fiber ¡ª a choice
you can feel good about, no matter your weight loss
goal.
Related:
Oatzempic
Considerations
The CDC recommends slow and
steady weight loss of 1-2 pounds per week. People who
lose weight gradually are more likely to keep the weight
off. Although the claim that Oatzempic can help you lose
40 pounds in 8 weeks may sound appealing, such rapid
weight loss isn¡¯t sustainable.
Drastically cutting
calories may lead to weight loss but can also cause
extreme hunger and low energy levels, explains Zelman.
This unsustainable approach will probably lead you back
to your starting point because you haven¡¯t formed any
long-term healthy habits ¡ª a common result of quick-fix
weight loss trends.
Weight loss involves more
than just the foods you eat. If you want to lose weight,
focus on gradual improvements through healthy habits and
smart nutrition choices in your daily routine. Zelman
says it¡¯s important to look at your current diet,
lifestyle, stress levels, and??and??patterns.
These factors contribute to health, including weight
loss.
Rather than relying on a
diet trend to lose weight, take steps to improve your
overall health, such as:
Exercise regularly.
Eat a balanced diet of
nutritious foods.
Get 7-9 hours of sleep a night.
Manage stress by doing
activities that help you relax and recharge.
Oatzempic
Alternatives
Oatzempic isn¡¯t the only
way to get your fill of oats. Zelman recommends
maximizing the health benefits of oats by including them
into your diet in different ways. Try cooked oatmeal or
overnight oats for breakfast or a snack. But if you¡¯re
watching your carb intake because of diabetes or for
other reasons, be aware that oats contain a large amount
of carbohydrates ¡ª approximately 27 grams in 1/2 cup of
uncooked oats, the same amount found in Oatzempic.
Reach out to your doctor
before starting a new diet or exercise program if you¡¯d
like to improve your health or lose weight. A registered
dietitian nutritionist can help you make minor dietary
changes that become sustainable habits¡ª habits that lead
to long-term weight loss and improved health outcomes.
Takeaways
Oatzempic
is a viral drink trend. It is made from blended oats,
water, and lime juice, claiming to aid in weight loss by
reducing appetite. While oats are nutritious and can
help you feel fuller because of their fiber content,
Oatzempic¡¯s rapid weight loss claims aren¡¯t supported by
research. Experts suggest focusing on balanced,
sustainable habits, such as regular exercise and a
healthy diet, for effective long-term weight loss. Talk
with your doctor and work with a registered dietitian
nutritionist to come up with a diet and lifestyle plan
to best meet your health goals.
Related:
Oatzempic FAQs
Does
the Oatzempic drink really work?
Research doesn¡¯t support
the extreme weight loss claims of this diet. And this
sort of rapid weight loss is both unhealthy and
unsustainable. However, oats ¡ª the key ingredient in
Oatzempic ¡ª are healthy and nutritious. Oat fiber helps
you feel fuller for longer, which may help curb your
appetite and reduce snacking. Oatzempic is a healthy
alternative to processed meals and snacks. So, swapping
a high-calorie, processed snack or meal for Oatzempic as
part of a balanced diet may help reduce your calorie
intake and lose some weight.
What
is the Oatzempic shake diet?
The Oatzempic diet replaces
a meal (usually breakfast) with a blend of uncooked
oats, water, and lime juice for 8 weeks.
How
many times a day do you drink Oatzempic?
You can drink an Oatzempic
smoothie as many times a day as you¡¯d like. But the
viral social media trend encourages you to drink it once
a day, swapping out your usual breakfast for this
blended drink instead. Remember that a healthy,
sustainable approach to weight loss includes a balanced
diet, regular exercise, plenty of sleep, and good stress
management.
Last time I bought these
on Amazon, less than a year ago, the price was between $13 and
$14 for a case of 8 boxes.? Now the price is almost $26 for
the exact same case!
Now take a look at Walmart? - Exact same case
still prices at $14.00:
And sometimes I find the reverse, that Amazon is
much cheaper than Walmart... and quite often I do well at eBay
Virginia Butterfield
