Amish Potato SaladYield:?4 servings Prep Time:30 minutes Cook Time:25 minutes Chill Time:1 hour Total Time:1 hour?55 minutes Sweet and creamy Amish Potato Salad is similar to Walmart’s Amish Potato Salad with a tangy dressing made of mayonnaise, mustard, vinegar, sugar, and smoked paprika. Ingredients- 1 1/2 pounds russet potatoes, peeled and cut into 1/2-inch cubes (roughly 4-5 potatoes)
- 1/2 cup mayonnaise*
- 2 tablespoons yellow mustard
- 2 tablespoons white distilled vinegar
- 2 tablespoons sugar
- 1/2 teaspoon smoked paprika plus more for dusting
- 1/2 teaspoon salt (preferably kosher)
- 2 hard boiled eggs, chopped
- 1 carrot, peeled and grated
- 1 rib celery, chopped
- 1/4 cup diced white or yellow onion
Instructions- Add the potatoes and a handful of salt to a large pot and cover with water. Bring to a boil.
- Once boiling, turn the heat down to a simmer and cook until fork tender, about 5-8 minutes. Drain and rinse under cold water. Spread in a single layer onto a baking sheet to dry. Cool for 15 minutes.
- In a large bowl, whisk together the mayonnaise, mustard, vinegar, sugar, paprika, and salt.
- Add the potatoes, carrots, eggs, celery, and onion. Mix everything together until coated with the dressing.
- Cover and refrigerate at least 1 hour or until cold (24 hours is preferred to allow the flavors to develop).
Store in the refrigerator for up to 5 days.
Notes- I highly recommend using real mayonnaise, but if you prefer the taste of Miracle Whip, you can use that instead. Please note Miracle Whip is a bit sweeter than mayo, so you may need to taste and adjust the sugar.
Source: Simply Stacie
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Homemade BBQ SauceGet ready to level up your grilling game with the absolute best homemade BBQ sauce! This tangy, sweet, and smoky goodness is super easy to whip up with simple ingredients, and it's way more delicious than anything you can buy at the store. Slather it on chicken, steak, ribs, or whatever you're grilling, and get ready for a flavor explosion that will have everyone begging for more! ?CoursePantry ?CuisineAmerican ?Keywordbbq sauce ?Prep Time10minutes?minutes ?Cook Time20minutes?minutes ?Total Time30minutes?minutes ?开云体育s8 ?Calories108kcal ?AuthorStacie Vaughan Saucepan Measuring cups Wooden spoon
- 1?cup?ketchup
- ??cup?brown sugar
- ??cup?apple cider vinegar
- 2?tbsp?molasses
- 2?tbsp?Worcestershire sauce
- 1?tbsp?Dijon mustard
- 1?tbsp?smoked paprika
- 1?tsp?garlic powder
- 1?tsp?onion powder
- ??tsp?salt
- ??tsp?cayenne pepper
- ??tsp?pepper
- ??tsp?liquid smoke?optional
In a medium saucepan, combine the ketchup, brown sugar, apple cider vinegar, molasses, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, onion powder, salt, cayenne pepper and black pepper. Stir well. Place the saucepan over medium heat and bring the mixture to a simmer. Reduce heat to low and cook for 15 minutes, stirring occasionally to prevent sticking or burning. Cover with a lid if the sauce is splattering too much. Taste the sauce and adjust the seasoning according to your taste preferences. If you want a more intense smoky flavor, you can add the liquid smoke at this point. Continue to cook on low for 5 more minute, stirring occasionally. Remove the saucepan from the heat and cool completely. Once cooled, serve or transfer to a jar or airtight container.
Makes 1 cup of BBQ sauce. Calories:?108kcal?|?Carbohydrates:?27g?|?Protein:?1g?|?Fat:?0.2g?|?Saturated Fat:?0.03g?|?Polyunsaturated Fat:?0.1g?|?Monounsaturated Fat:?0.1g?|?Sodium:?501mg?|?Potassium:?247mg?|?Fiber:?1g?|?Sugar:?24g?|?Vitamin A:?616IU?|?Vitamin C:?2mg?|?Calcium:?36mg?|?Iron:?1mg
Source: Simply Stacie
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Grilled Flank SteakGrilled to perfection, this marinated flank steak is the epitome of a delicious dinner. Its tender and juicy texture, combined with its melt-in-your-mouth flavor, make it the best ever, delivering a quick and flavorful meal that will leave you craving for more. ?CourseMain Dishes ?CuisineAmerican ?Keywordflank steak, steak ?Prep Time5minutes?minutes ?Cook Time7minutes?minutes ?Chill Time2hours?hours ?Total Time2hours?hours?12minutes?minutes ?开云体育s5 ?Calories332kcal ?AuthorStacie Vaughan Ziptop bags Tongs Garlic press
- 1-2?lb?flank steak
- 15?oz?Italian dressing?about 2 cups
- 4?cloves?garlic?minced
Add the steak, Italian dressing and garlic to a large zip-top bag. Place the bag in the refrigerator to marinate for at least 2 hours and up to 24 hours. Preheat the grill to 400℉. Place the steak on the grill and cook for 4 minutes. Flip over to the other side and continue cooking for 3 to 5 minutes or until the steak reaches an internal temperature of 135℉. Remove the steak from the grill and allow the steak to rest for 5 minutes. Slice the steak against the grain and serve.
Calories:?332kcal?|?Carbohydrates:?11g?|?Protein:?20g?|?Fat:?22g?|?Saturated Fat:?4g?|?Polyunsaturated Fat:?9g?|?Monounsaturated Fat:?7g?|?Trans Fat:?0.1g?|?Cholesterol:?54mg?|?Sodium:?893mg?|?Potassium:?390mg?|?Fiber:?0.1g?|?Sugar:?9g?|?Vitamin A:?31IU?|?Vitamin C:?1mg?|?Calcium:?34mg?|?Iron:?2mg
Source: Simply Stacie
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Grilled Herb ChickenChange up your barbecue chicken game this season! This homemade marinade combines balsamic vinegar, garlic, green onions, tomatoes, thyme, tarragon, basil, and a pinch of cayenne pepper. ?CourseMain Dishes ?CuisineAmerican ?KeywordGrilled Herb Chicken ?Prep Time15minutes?minutes ?Cook Time15minutes?minutes ?Total Time30minutes?minutes ?开云体育s6 ?Calories381kcal ?AuthorStacie Vaughan - 6?boneless skinless chicken breasts
- ??cup?balsamic vinegar
- 4?green onions?chopped
- 6?cloves?garlic?minced
- 1?tomato?chopped
- pinch?cayenne pepper
- pinch?salt
- 1?tsp?fresh thyme?chopped
- 1?tsp?fresh tarragon?chopped
- 1?tbsp?fresh basil?chopped
- ??cup?extra virgin olive oil
- pinch?sugar
Place chicken breasts in a single layer in a large dish. Set aside. In a large bowl, mix together balsamic vinegar, green onions, garlic, tomato, cayenne pepper, thyme, tarragon, salt and basil. Whisk in olive oil. Remove?? cup of the marinade and pour over chicken breasts. Marinate for one hour on counter or overnight in the fridge. Reserve remaining marinade. Grill chicken breasts on the barbecue on medium high or on an indoor grill, about 5 minutes or so per side (or until cooked). Meanwhile, place the reserved marinade in a small pot on the stove and add sugar. Bring to a boil. Boil for about 2 to 3 minutes. Transfer marinade to a food processor or blender and puree. Serve sauce drizzled over chicken breasts.
开云体育:?1g?|?Calories:?381kcal?|?Carbohydrates:?5g?|?Protein:?38g?|?Fat:?22g?|?Saturated Fat:?4g?|?Polyunsaturated Fat:?17g?|?Cholesterol:?102mg?|?Sodium:?118mg?|?Fiber:?1g?|?Sugar:?3g
Source: Simply Stacie
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Smoked Baby Back Ribs
Tender ribs that are smoked to perfection! We baste these in a bourbon bbq sauce for loads of flavor. CourseMain Course CuisineAmerican Prep Time15minutes?minutes Cook Time4hours?hours?30minutes?minutes Marinade1day?day Total Time1day?day?4hours?hours?45minutes?minutes 开云体育s4 Calories773kcal Author - 2?racks?baby back ribs
- 2?tablespoons?salt
- 4?teaspoons?ground black pepper
- 4?teaspoons?garlic powder
- 1?cup?
Combine the salt, pepper, and garlic powder and sprinkle liberally over both sides of the ribs. For the best flavor, allow ribs to marinate in the fridge overnight. This step is not necessary, but does make for more flavorful ribs. Fill the water pot in the smoker with water and stock the smoker with wood. We prefer cherry wood for ribs, but use whatever type you prefer. Bring smoker to 250 degrees. Smoke the ribs for about 3 hours or until they reach an internal temperature of 175 degrees. Make sure to check the water level and wood every 45-60 minutes. Remove the ribs and place them on a large sheet of butcher paper or aluminum foil. Brush both sides liberally with the bourbon BBQ sauce and wrap tightly in the paper. Return the wrapped ribs to the smoker and continue to cook for one hour or until the ribs are around 190 degrees. Unwrap and apply more BBQ sauce to the ribs. Continue cooking, unwrapped, until the ribs reach 195-203 degrees, about 30 more minutes. Carefully remove the ribs from the smoker and let rest for 15 minutes before serving.
This recipe is easily increased. Make as many racks of ribs as you need and increase the seasoning accordingly.We count on one rack of baby back ribs serving 2 people.?The times are just an estimate. Depending on the temperature and wind outside, you may need more or less cook time. Keep an eye on the temperature of the meat for the most accuracy.? Calories:?773kcal?|?Carbohydrates:?33g?|?Protein:?55g?|?Fat:?47g?|?Saturated Fat:?16g?|?Trans Fat:?1g?|?Cholesterol:?196mg?|?Sodium:?4471mg?|?Potassium:?929mg?|?Fiber:?1g?|?Sugar:?24g?|?Vitamin A:?233IU?|?Vitamin C:?1mg?|?Calcium:?125mg?|?Iron:?3mg
Source: Buns in My Oven
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Alabama White Barbecue Sauce Grilled Chicken
Alabama White Sauce Grilled Chicken
Alabama White Sauce adds loads of flavor to these grilled chicken breasts. CourseMain Course CuisineAmerican Prep Time5minutes?minutes Cook Time10minutes?minutes Total Time15minutes?minutes 开云体育s4?servings Calories341kcal Author For the white sauce:- 1/2?cup?mayonnaise
- 2?tablespoons?buttermilk
- 2?tablespoons?vinegar
- 1?teaspoon?prepared yellow mustard
- 1/2?teaspoon?ground pepper
- 1/4?teaspoon?salt
- 1/4?teaspoon?sugar
- 1/4?teaspoon?garlic salt
For the chicken:- 1.5?pounds?boneless skinless chicken breasts
- 1/4?cup?
To prepare the white sauce, combine all of the ingredients in a bowl or mason jar. Stir to combine and refrigerate for at least 30 minutes before using. To make the chicken, preheat the grill to 400 degrees. Coat the chicken in the barbecue dry rub. Place the chicken on the grill and cook for 3 minutes. Turn and brush with the white sauce. Cook for 3 more minutes. Turn and brush with the sauce again. Continue turning and coating every 3 minutes until the chicken is cooked through, about 10 minutes total. Serve the extra sauce on the side.
Be sure to place the sauce you'll be using for basting in a small bowl. Do not dip the basting brush into the full container of sauce or it will become unusable due to the raw chicken. Calories:?341kcal?|?Carbohydrates:?3g?|?Protein:?25g?|?Fat:?24g?|?Saturated Fat:?4g?|?Cholesterol:?85mg?|?Sodium:?623mg?|?Potassium:?459mg?|?Sugar:?1g?|?Vitamin A:?165IU?|?Vitamin C:?1.9mg?|?Calcium:?58mg?|?Iron:?2mg
Source: Buns in My Oven
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Pecan-maple Cinnamon Rolls (marketgrow.com)
Pecan-maple cinnamon rolls are the ultimate indulgences, blending soft, pillowy dough with gooey cinnamon sugar filling, crunchy pecans and luscious maple glaze. Perfect for holiday mornings, weekend brunches or any special occasion, these rolls are the epitome of cozy comfort food. The combination of warm spices, nutty pecan and sweet maple glaze will make every bite a delicious treat.
INGREDIENTS
For the Dough:
list of 7 items
? 3 ? cups (440g) all-purpose flour
? 2 ? tsp active dry yeast (1 packet)
? ? cup (50g) granulated sugar
? 1 tsp salt
? ? cup (180ml) warm milk (110°F/45°C)
? ? cup (60ml) melted butter
? 1 large egg
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For the Filling:
list of 4 items
? ? cup (100g) brown sugar, packed
? 2 tbsp ground cinnamon
? ? cup (60g) unsalted butter, softened
? ? cup (90g) chopped pecans
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For the Maple Glaze:
list of 4 items
? 1 ? cups (180g) powdered sugar
? 3 tbsp maple syrup
? 2-3 tbsp milk
? ? tsp vanilla extract
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INSTRUCTIONS
list of 7 items
1. Make the Dough:
list of 2 items nesting level 1
? In a large bowl, combine the warm milk, sugar, and yeast. Let it sit for 5-10 minutes until frothy. Stir in the melted butter and egg.
? Gradually add the flour and salt, mixing until a soft dough forms. Knead on a floured surface for about 5 minutes, or until the dough is smooth and elastic.
Place in a greased bowl, cover, and let rise in a warm place for 1-2 hours, or until doubled in size.
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2. Prepare the Filling:
list of 1 items nesting level 1
? In a small bowl, mix the brown sugar and cinnamon. Set aside.
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3. Roll and Fill the Dough:
list of 1 items nesting level 1
? Roll the risen dough into a 12×18-inch rectangle. Spread the softened butter evenly over the surface. Sprinkle the cinnamon-sugar mixture on top, then
scatter the chopped pecans.
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4. Roll and Slice:
list of 1 items nesting level 1
? Roll the dough tightly from the long side to form a log. Slice into 12 even pieces and place them cut-side up in a greased 9×13-inch baking dish. Cover
and let rise for 30 minutes.
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5. Bake:
list of 1 items nesting level 1
? Preheat your oven to 350°F (175°C). Bake the rolls for 20-25 minutes, or until golden brown. Allow to cool slightly.
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6. Make the Maple Glaze:
list of 1 items nesting level 1
? In a bowl, whisk together the powdered sugar, maple syrup, milk, and vanilla extract until smooth. Adjust the consistency with more milk if needed.
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7. Glaze and Serve:
list of 1 items nesting level 1
? Drizzle the maple glaze generously over the warm cinnamon rolls. Serve and enjoy!
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Pecan-maple cinnamon rolls are sweet, nutty and decadently glazed - a perfect way to make any morning feel extra-special!
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Lemon Chicken Romano (marketgrow.com)
Lemon chicken Romano is a delightful and flavorful dish that combines the zesty brightness of lemon with the rich taste of Romano cheese. This Italian-inspired recipe features tender chicken breast coated in a cheesy bread crumb mixture, pan-fried to golden perfection and then finished by fresh lemon butter sauce. The result is a crispy and juicy chicken dish perfect for any occasion, whether it’s a weeknight dinner or special gathering. Serve it with pasta, rice or a fresh green salad for a complete and satisfying meal sure to impress family and friends alike.
INGREDIENTS
list of 14 items
4 boneless, skinless chicken breasts
1 cup all-purpose flour
2 large eggs
1 tablespoon water
1 cup breadcrumbs
1 cup grated Romano cheese
1 teaspoon garlic powder
Salt and pepper, to taste
3 tablespoons olive oil
2 tablespoons butter
1/2 cup chicken broth
1/4 cup fresh lemon juice
2 tablespoons fresh parsley, chopped (for garnish)
Lemon slices (for garnish)
Romano cheese
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INSTRUCTIONS
list of 6 items
1. Prepare the chicken
Place the chicken breast in between two sheets of plastic wrap, and pound it to an even thickness of about 1/2 inch. Season both sides with salt and pepper.
2. Set up the breading station
Place the flour in a shallow dish. In another shallow dish, whisk together the eggs and water. In a third dish, combine the bread crumbs, grated Romano cheese and garlic powder.
3. Bread the chicken
Dredge each chicken breast in the flour, shaking off any excess. Dip in the egg mixture, then coat with the bread crumb and cheese mixture, pressing gently to adhere.
4. Cook the chicken
In a large skillet, heat the olive oil over medium-high heat. Add the breaded chicken breast, and cook for 4 to 5 minutes a side or until golden brown and cooked through. Remove the chicken from the skillet, and set aside.
5. Make lemon sauce
In the same skillet, add the butter, chicken broth and lemon juice. Cook over medium heat, scraping up any browned bits from the bottom of the pan. Simmer for 3 to 4 minutes or until the sauce is slightly reduced.
6. Serve
Return the chicken to the skillet, spooning the lemon sauce over the top. Garnish with chopped, fresh parsley and lemon slices. Serve immediately.
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Enjoy your lemon chicken Romano as a delicious and elegant dish that perfectly balances the tangy flavor of lemon with the richness of Romano cheese, offering a satisfying and memorable meal.
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Easy General Tso's Chicken (Amanda Cooks)
Easy General Tso's Chicken (Amanda Cooks)
Serves: ?4
Tender
pieces of pan-fried chicken with a crispy exterior tossed in a
slightly sweet and mostly spicy sauce.
Author:
Amanda Cooks & Styles
Recipe Type: Asian
Total Time: 35 minutes
Prep Time: 10 minutes
Cook Time: 25 minutes
Ingredients:
| 1 1/2 |
lbs.?chicken thighs?boneless, skinless |
| 3?tablespoons |
cornstarch |
| 3?tablespoons |
All-Purpose?flour |
| 1 |
egg |
| 2?tablespoons |
oils?avocado/canola |
| 2?tablespoons |
Green?onions?chopped |
|
General Tso's Sauce |
| 1/4?cup |
Soy?sauces?low sodium |
| 1/4?cup |
brown sugar |
| 2?tablespoons |
rice vinegar |
| 1?tablespoon |
Oyster?sauces |
| 2?teaspoons |
Sriracha |
| 2 |
garlic cloves?minced |
| 1?tablespoon |
Fresh?ginger?finely grated |
| 1?teaspoon |
sesame seeds |
| 1?teaspoon |
Red?pepper?Flakes |
Directions:
In a
small saucepan, whisk together all of the ingredients to make
the sauce.
Bring sauce to a low simmer for about 10 minutes until lightly
thickens and darkens. Stir occasionally. Remove sauce from
heat.
In a large mixing bowl, add cubed chicken with cornstarch and
mix to fully coat. Add whisked egg to the chicken and gently
toss to combine. Sprinkle flour over chicken and gently toss
to combine.
Add oil to a large nonstick skillet over medium heat. Once
hot, carefully add chicken to the skillet. Gently spread
chicken out into an even layer and let cook until bottom is
golden.
Once the bottom of the chicken is golden, flip over, gently
breaking pieces apart if stuck together. Cook for another 5-7
minutes until golden and chicken is cooked through to at least
165 degrees and juices run clear.
Carefully drain any excess grease from the skillet.
Pour sauce over chicken and gently toss to combine.
Serve General Tso's Chicken over steamed rice with fresh
chopped green onions (optional).
Source:?
Asian Side Dishes:
?-
Super delicious and easy chow mein recipe made with cabbage,
carrots, green onion and noodles tossed in an amazing chow mein
sauce.
?-
Simple take out style homemade fried rice with carrots and peas.
Serve this delicious side dish with your favorite Asian main
courses.
?-
Thinly sliced cucumber and red onion tossed in a delicious
creamy peanut dressing. This is one of my all time favorite
salads!
More Recipes like
General Tso Chicken:
?-
Homemade orange chicken recipe made with pan fried chicken
tossed in an easy orange sauce.
?-
Amazing takeout inspired sesame chicken tossed in a
mouthwatering caramelized sesame sauce.
Ginny Butterfield
Cranberry Twp, Pa
Ginny Butterfield
Cranberry Twp, Pa
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Sticky and Crispy Asian Chicken Wings (marketgrow.com)
There’s nothing like perfect chicken wings - crispy on the outside, tender on the inside and coated in sticky, flavorful glaze. These sticky and crispy Asian chicken wings deliver on all fronts, combining the crunch of fried wings with sweet, savory and slightly spicy glaze. The addition of soy sauce, honey, garlic and ginger creates a mouthwatering umami profile that will have you licking your fingers clean. Perfect for game night, parties or special appetizers, these wings are crowd pleasers that are surprisingly easy to make at home.
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INGREDIENTS
For the Chicken Wings:
list of 8 items
? 2 pounds chicken wings, split into flats and drumettes
? 1 cup all-purpose flour
? 1 cup cornstarch
? 1 teaspoon garlic powder
? 1 teaspoon paprika
? 1 teaspoon salt
? 1 teaspoon black pepper
? Vegetable oil for frying
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For the Sauce:
list of 9 items
? 3 tablespoons soy sauce
? 3 tablespoons honey
? 2 tablespoons brown sugar
? 1 tablespoon rice vinegar
? 1 tablespoon sesame oil
? 3 garlic cloves, minced
? 1 teaspoon grated ginger
? 1 teaspoon sriracha (optional, for heat)
? 1 teaspoon cornstarch mixed with 2 teaspoons water (slurry)
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For Garnish:
list of 2 items
? Sesame seeds
? Sliced green onions
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INSTRUCTIONS
list of 5 items
1. Prepare the Wings:
list of 1 items nesting level 1
? In a large bowl, mix the flour, cornstarch, garlic powder, paprika, salt, and pepper. Pat the chicken wings dry with paper towels, then toss them in
the flour mixture until evenly coated. Shake off any excess.
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2. Fry the Wings:
list of 1 items nesting level 1
? Heat about 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C). Fry the wings in batches for 8–10 minutes or until golden brown and crispy.
Remove and drain on a wire rack or paper towels.
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3. Make the Sauce:
list of 1 items nesting level 1
? In a small saucepan, combine soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, ginger, and sriracha (if using). Bring to a simmer over
medium heat. Add the cornstarch slurry and cook until the sauce thickens, about 2–3 minutes.
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4. Coat the Wings:
list of 1 items nesting level 1
? Toss the fried chicken wings in the sauce until fully coated.
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5. Serve:
list of 1 items nesting level 1
? Arrange the wings on a platter and garnish with sesame seeds and sliced green onions. Serve immediately and enjoy!
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These wings are best served hot and fresh, paired with a side of cooling ranch or blue cheese dip, if desired. Prepare to watch them disappear in minutes!
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Creamy Roasted Red Pepper Pasta (marketgrow.com)
Creamy roasted red pepper pasta is a rich and flavorful dish that combines the smoky sweetness of roasted red pepper with velvety, creamy sauce. The roasted pepper is blended in smooth sauce, along with garlic, onion and a hint of Parmesan cheese, creating a luscious coating for your favorite pasta. This dish is both comforting and vibrant, making it perfect for weeknight dinners or special meals. With its beautiful color and robust flavor, creamy roasted red pepper pasta offers a delightful twist on classic pasta dishes.
INGREDIENTS:
list of 10 items
? 12 oz pasta (penne, fettuccine, or your choice)
? 2 large red bell peppers, roasted and peeled
? 1 small onion, chopped
? 3 cloves garlic, minced
? 1 tbsp olive oil
? 1 cup heavy cream
? ? cup grated Parmesan cheese
? 1 tsp red pepper flakes (optional for spice)
? Salt and pepper to taste
? Fresh basil or parsley for garnish
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INSTRUCTIONS:
list of 7 items
1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. Roast the Red Peppers: If not using pre-roasted peppers, roast the red bell peppers over a gas flame or in the oven until charred on all sides. Place
them in a bowl covered with plastic wrap for 10 minutes, then peel and remove the seeds.
3. Prepare the Sauce: In a large skillet, heat the olive oil over medium heat. Sauté the chopped onion for 3-4 minutes until softened, then add the garlic
and cook for another minute until fragrant.
4. Blend the Sauce: Transfer the sautéed onion, garlic, and roasted red peppers to a blender or food processor. Blend until smooth.
5. Cook the Sauce: Return the blended mixture to the skillet. Stir in the heavy cream and Parmesan cheese, and season with salt, pepper, and red pepper
flakes if desired. Simmer for 5-7 minutes until the sauce thickens slightly.
6. Combine with Pasta: Add the cooked pasta to the sauce, tossing to coat evenly.
7. Serve: Garnish with fresh basil or parsley and extra Parmesan cheese. Serve hot.
Best restaurants near me
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Enjoy this Creamy Roasted Red Pepper Pasta as a flavorful, creamy dish that’s both comforting and elegant!
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Blueberry Salsa, from cookingcuriosity.com
Blueberry salsa is a refreshing and vibrant twist on the classic, blending sweet, juicy blueberry with zesty lime, spicy jalapeno and fresh cilantro. Perfect for summer gatherings, this colorful salsa is delicious with tortilla chips, as topping for grilled chicken or fish or even spooned over salad. Simple to make and packed with fresh flavor, blueberry salsa is a delightful addition to any meal or party spread.
INGREDIENTS
list of 8 items
1 cup fresh blueberries, roughly chopped
1 small red onion, finely diced
1 jalapeno, seeded and minced (adjust to taste)
1 red bell pepper, finely diced
1/4 cup fresh cilantro, chopped
Juice of 1 lime
1 tsp honey or agave syrup (optional, for sweetness)
Salt and black pepper, to taste
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INSTRUCTIONS
list of 4 items
1. Prepare the Blueberries
In a medium bowl, gently chop the blueberries, leaving some whole for texture.
2. Combine Ingredients
Add the red onion, jalapeno, red bell pepper and cilantro to the blueberry. Mix gently to combine.
3. Add Lime and Honey
Drizzle the lime juice over the mixture. Stir in honey or agave syrup for a touch of sweetness. Season with salt and black pepper to taste.
4. Chill, and Serve
Cover the salsa, and refrigerate for at least 15 minutes to allow the flavors to meld. Serve chilled with tortilla chips, as topping for grilled meat or alongside your favorite dishes.
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This blueberry salsa is fresh, sweet and tangy, making it an unexpected yet delightful addition to your table. Customize the heat level, and enjoy this versatile dish however you like!
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Baked Brown Rice (cookingcuriosity.com)
Baked brown rice is a simple yet transformative way to prepare this nutritious grain, resulting in perfectly fluffy, tender rice every time without the need for constant attention on the stove top. This method locks in moisture and flavor, producing rice that pairs well with everything from stir-fries to roasted vegetables or hearty stew. The baking technique is foolproof and easy, making it ideal for weeknight meals or meal prepping.
INGREDIENTS:
list of 4 items
? 1 1/2 cups of brown rice
? 2 1/2 cups of boiling water or chicken/vegetable broth for added flavor
? 1 tablespoon of unsalted butter or olive oil
? 1/2 teaspoon of salt (adjust to taste)
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INSTRUCTIONS:
list of 8 items
1. Preheat the oven to 375°F (190°C).
2. Rinse the rice under cold water for a minute to remove excess starch, which helps ensure fluffiness.
3. Place the rice in a 9×13-inch baking dish.
4. Add boiling water or broth to the dish, along with the butter or olive oil and salt. Stir gently to combine.
5. Cover the dish tightly with aluminum foil to seal in the steam.
6. Bake in the preheated oven for 1 hour.
7. Remove the dish from the oven and let it sit, covered, for 5 minutes to allow the rice to absorb any remaining moisture.
8. Fluff the rice with a fork before serving.
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Enjoy your perfectly cooked, fluffy baked brown rice as a nutritious base for a variety of meals!
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Chicken Pot Pie with Biscuits (cookingcuriosity.com)
Comforting and hearty, chicken pot pie with biscuits is a cozy dish that brings together tender chicken, creamy vegetables and flaky biscuit topping in a satisfying, one-dish meal. The rich, savory filling is made with a blend of chicken, carrots, peas and creamy sauce, while the biscuit topping bakes up golden and light. This recipe is the perfect way to turn simple ingredients into a family-friendly dinner everyone will love. Whether you’re serving it for a weeknight meal or weekend gathering, it’s sure to warm you up and leave you craving more.
Ingredients
list of 14 items
2 cups cooked chicken, shredded or cubed (rotisserie chicken works great)
1 tablespoon olive oil or butter
1 small onion, diced
2 medium carrots, diced
1 cup frozen peas
2 cloves garlic, minced
1/4 cup all-purpose flour
2 cups chicken broth
1 cup milk
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon fresh parsley, chopped (optional)
1 can (biscuits) refrigerated biscuit dough (about 8 biscuits)
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Instructions
list of 6 items
1. Prepare filling
In a large skillet or saucepan, heat the olive oil or butter over medium heat. Add the diced onion and carrot, and cook for 5 to 6 minutes until softened. Add the garlic, and cook for an additional 1 minute until fragrant.
2. Make sauce
Stir in the flour, and cook for 1 to 2 minutes to form a roux. Gradually add the chicken broth and milk, whisking continuously to prevent lumps. Bring the mixture to a simmer, and cook until it thickens, about 5 minutes.
3. Add the Chicken and Peas
Stir in the cooked chicken, frozen peas, thyme, salt and pepper. Continue to cook for another 2 to 3 minutes, ensuring the mixture is heated through. If desired, stir in fresh parsley for extra flavor.
4. Assemble the Pie
Pour the chicken mixture in a greased 9 x 13 baking dish or a similarly sized casserole dish. Arrange the biscuit dough on top of the chicken filling, spacing them evenly. You may need to slightly flatten the biscuits to fit.
5. Bake
Preheat your oven to 375°F (190°C). Place the dish in the oven, and bake for 25 to 30 minutes or until the biscuits are golden brown and cooked through. If the biscuits brown too quickly, cover the dish loosely with foil, and continue baking until the biscuits are fully cooked.
6. Serve
Let the pot pie cool for a few minutes before serving. Spoon out portions of the creamy chicken filling with a biscuit on top, and enjoy!
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This chicken pot pie with biscuits offers the perfect balance of comforting filling and buttery biscuit topping. It’s a dish the whole family will love, and it’s sure to become a favorite in your dinner rotation.
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Chocolate Chip Cookie-cheesecake Bars, from cookingcuriosity.com
Chocolate chip cookie-cheesecake bars are the ultimate indulgences, combining two classic desserts in one delicious treat. These bars feature a rich and creamy cheesecake layer sandwiched in between layers of soft, buttery chocolate chip cookie dough. The result is a dessert that’s perfectly balanced with the sweetness of the cookie and the tangy creaminess of the cheesecake. Ideal for parties, potlucks or simply satisfying your sweet tooth, these bars are easy to make and sure to impress anyone who tries them. Whether enjoyed warm from the oven or chilled from the fridge, they offer a delightful bite that’s hard to resist.
Ingredients:
For the Cookie Dough:
list of 9 items
? 1 cup unsalted butter, softened
? 3/4 cup granulated sugar
? 3/4 cup brown sugar, packed
? 2 large eggs
? 1 teaspoon vanilla extract
? 2 1/4 cups all-purpose flour
? 1/2 teaspoon baking soda
? 1/2 teaspoon salt
? 2 cups semi-sweet chocolate chips
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For the Cheesecake Layer:
list of 4 items
? 16 oz cream cheese, softened
? 1/2 cup granulated sugar
? 1 large egg
? 1 teaspoon vanilla extract
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Instructions:
list of 6 items
1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper, leaving some overhang for easy removal later.
2. Make the Cookie Dough: In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until creamy and well combined. Add the
eggs, one at a time, beating well after each addition, then mix in the vanilla extract. In a separate bowl, whisk together the flour, baking soda, and
salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips.
3. Prepare the Cheesecake Layer: In another bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the egg and
vanilla extract, and beat until fully incorporated and the mixture is smooth.
4. Assemble the Bars: Press half of the cookie dough into an even layer in the bottom of the prepared baking dish. Pour the cheesecake mixture over the
cookie dough layer, spreading it out evenly. Drop spoonfuls of the remaining cookie dough over the cheesecake layer and gently press them down to spread
it out, covering as much of the cheesecake as possible.
5. Bake: Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the cheesecake layer is set. If the top starts to brown too
quickly, you can cover the dish loosely with aluminum foil for the last 10 minutes of baking.
6. Cool and Serve: Allow the bars to cool completely in the baking dish before lifting them out using the parchment overhang. Cut into squares and serve.
These bars can be enjoyed at room temperature or chilled for a firmer texture.
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Enjoy these chocolate chip cookie-cheesecake bars as delightful desserts that combine the best of both worlds - cookie and cheesecake - in every bite!
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Blueberry Slump, from marketgrow.com
Blueberry slump is a rustic, comforting dessert that hails from the New England region, closely related to other stovetop cobblers, like grunts and pandowdies. This delightful dish features sweet, bubbling blueberries cooked under a layer of soft, dumpling-like dough, all simmered gently on the stove top. The name “slump” may come from the appearance of the dough as it slumps in the fruit while cooking, creating a deliciously thick and hearty dessert.
Ingredients:
list of 9 items
4 cups fresh blueberries
3/4 cup granulated sugar, divided
1 tablespoon lemon juice
1 teaspoon lemon zest
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons unsalted butter, cold and cut into small pieces
1/2 cup whole milk
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Instructions:
list of 5 items
1. Cook the Blueberries:
list of 1 items nesting level 1
? In a large skillet or wide saucepan, combine the blueberries, 1/2 cup sugar, lemon juice, and lemon zest. Stir gently to mix. Cook over medium heat until
the blueberries start to release their juices and the mixture comes to a simmer.
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2. Make the Dough:
list of 1 items nesting level 1
? In a medium bowl, whisk together the flour, the remaining 1/4 cup sugar, baking powder, and salt. Add the cold butter pieces, and using a pastry cutter
or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs. Gradually stir in the milk until the dough comes together.
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3. Add Dough to Blueberries:
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? Drop spoonfuls of the dough over the simmering blueberries, trying to cover as much of the fruit as possible. Cover the skillet or saucepan with a lid.
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4. Cook the Slump:
list of 1 items nesting level 1
? Let the mixture simmer gently over low heat for about 25 minutes, or until the dough is cooked through and has absorbed some of the blueberry juices,
becoming slightly puffy and not doughy in the center.
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5. Serve:
list of 1 items nesting level 1
? Spoon the warm slump into bowls, making sure each serving includes both the dumplings and blueberries. Serve as is or topped with vanilla ice cream or
whipped cream for added decadence.
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Blueberry slump is a perfect example of simple ingredients coming together to create a dessert both easy to make and satisfying. It’s a lesser-known treasure that offers a comforting taste of New England’s culinary tradition.
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Baked Chicken Chimichangas
Baked Chicken Chimichangas
Serves: ?6
Made By:
Debra L Cook
"Healthy version. I made this for my family and it was a
hit! Some I didn't brush with butter and I provided plain
Greek Yogurt as a substitute for sour cream. Using those
with the greek yogurt (0) and diced tomato (0) for toppings,
it was only 3 points on Weight Watchers."
These Baked Chicken Chimichangas are a healthier twist on
the old classic chimichanga.
Author: Christy Denney from "The Girl Who Ate Everything"
website
Yield: ?6
Chimichangas
Prep Time: 10 minutes
Cook Time: 25 minutes
Ingredients:
| 2?cups |
cooked?chicken, chopped or shredded |
| 1?cup |
salsa?(your favorite) |
| 1?teaspoon |
ground?cumin |
| 1/2?teaspoon |
dried?oregano?leaves, crushed |
| 1?cup |
shredded?Cheddar cheese |
| 2 |
green onions, chopped (about 1/4 cup) |
| 6 |
8-inch?flour tortillas?(use corn or No Carb for
less calories) |
| 2?tablespoons |
butter, melted |
|
diced tomato, sour
cream, guacamole, salsa, and shredded cheddar?cheese?for topping |
Directions:
1.
Preheat oven to 400°F.
2. In a large bowl, mix chicken, salsa, cumin, oregano,
cheese and green onions. Place about 1/3 cup of the chicken
mixture in the center of each tortilla.
3. Fold opposite sides over filling. Roll up from bottom and
place chimichangas seam-side down on a baking sheet. Brush
with melted butter.
4. Bake at 400°F for 25 minutes or until golden brown and
crispy.
Garnish with your favorite toppings and serve with salsa on
the side.
Source:?
Ginny Butterfield
Cranberry Twp, Pa
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Slow Cooker Beef and Broccoli
Slow Cooker Beef and Broccoli
Serves: ?6
Tender
bites of beef slowly simmer in a rich teriyaki-style sauce
with fresh broccoli.
Author: Holly Nilsson
Recipe Type: American, Asian, Chinese
Total Time: 1 hour 45 minutes
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Ingredients:
| 1
1/2?pounds |
flank steak |
| 3/4?cup |
reduced sodium?beef broth |
| 1/2?cup |
low sodium?soy sauce |
| 1/4?cup |
hoisin sauce |
| 2?tablespoons |
brown sugar |
| 2?teaspoons |
toasted?sesame oil |
| 2?cloves |
garlic?minced |
| 1?teaspoon |
minced fresh?ginger |
| 3?tablespoons |
cornstarch |
| 6?cups |
broccoli?florets about 2 medium
crowns |
| 3?cups |
cooked rice?for serving |
Directions:
Cut
the beef across the grain 1/4-inch thick.
In the bottom of a 6-quart slow cooker, combine broth, soy
sauce, hoisin sauce, brown sugar, sesame oil, garlic, and
ginger.
Add the beef and stir to combine. Cover and cook on LOW for
1 1/2 to 2 hours or until the beef is tender.
In a small bowl, combine cornstarch with 3 tablespoons of
water. Stir it into the beef mixture. Add the broccoli,
cover, and cook on HIGH for an additional 30 to 40 minutes
or until the broccoli is tender.
Serve over rice.
Notes:
For tender-crisp broccoli, the broccoli can be steamed
separately. To steam the broccoli:
Place a steam basket or colander into a large saucepan.
Add broccoli and enough water to cover the bottom of the
saucepan.
Bring to a boil, reduce heat to simmer.
Cover and cook for 5-7 minutes, or until the broccoli is
tender-crisp when pierced with a fork.
Stewing beef: Stewing beef or cubed chuck can be used. Cook
on low for 7 to 8 hours or until tender.
Check for tenderness: Avoid overcooking the beef. Slow
cookers can vary so check it early. If the beef is tender,
add the broccoli. If it overcooks, the beef will fall apart.
Source:?
Ginny Butterfield
Cranberry Twp, Pa
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Loaded Smashed Potatoes
Serves: ?4
These loaded
smashed potatoes couldn't be more delicious if they tried!
Author: Chris Collins
Recipe Type: Appetizer, Finger Food
Total Time: 1 hour 35 minutes
Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Ingredients:
| 20 |
Baby?potatoes?(see notes) |
| 2?teaspoons |
salt?for cooking potatoes |
| 1.4 to 1/2?teaspoons |
salt |
| 6?slices |
of Streaky?bacon |
| 2?tablespoons |
olive oil |
| 1/2?teaspoon |
EACH: Smoked Paprika,?garlic powder |
| 1/4?teaspoon |
black pepper |
| 1/2?cup |
sour cream, or as needed |
| 4?ounces |
Cheddar, grated (or as
needed) |
| 1 to 2 |
thin Spring?onions, finely sliced |
|
handful of Pickled
Jalape?os, finely diced |
Directions:
Add
the potatoes to a large pot with enough cold water to
comfortably cover them. Stir in 2 tsp salt then bring to a
boil. Once boiling, cook until fork tender, around 20-25mins
(timings will depend on the size of the potatoes so just be
vigilant).
Drain the potatoes in a colander and let them sit for 5
minutes to allow some steam to escape. Preheat the oven to
200C/390F.
Tip the potatoes into a mixing bowl and coat in 2 tbsp oil,
1/2 tsp smoked paprika & garlic powder, 1/4-1/2 tsp salt
and 1/4 tsp black pepper. Space them out on 1-2 large baking
trays (preferably lined with baking paper) then flatten each
potato (I use a large flat measuring cup). The thinner you
smash them, the crispier they'll be, just be careful they
don't break apart. Leave to sit for another 5 minutes to allow
some more steam to escape.
Use a brush to collect the leftover oil/seasoning in the bowl
and brush it over the potatoes then top with cheese. Bake the
potatoes until deep golden, visibly crispy and just starting
to char around the edges, approx 30-35mins. During this time
you can cook the bacon to your desired texture using your
preferred method.
Let them rest for a few minutes (they'll crisp up more as they
cool) then top sour cream, bacon, spring onion and jalape?os.
Enjoy!
Notes:
a) Potatoes - my potatoes were fairly small. You can use
slightly larger baby potatoes, they'll just take a little
longer to cook through. Plus you might need a little extra
toppings if they're large. Preferably try and make sure all
the potatoes are similar size so they cook at an even rate. In
general, 20 baby potatoes should weigh around
600-700g/1.3lb-1.5lb.
b) Bacon - I typically bake this at the same time as the
potatoes, but you could pan-fry if you'd prefer.
c) Smashing - I try and get them as thin as I can without them
falling apart. If they stick to whatever you're using I find
gently twisting as you pull up sometimes helps. If you're
really struggling then put some baking paper over the potato
before you smash it then lift it off.
Source:?
Ginny Butterfield
Cranberry Twp, Pa
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Best Hot Milk Sponge Cake (Milk Street)
Best Hot Milk Sponge Cake (Milk
Street)
Serves: ?10
This quick
& easy old-fashioned hot milk sponge cake recipe from
Season 1 of My Family Recipe yields a light & tender
bake flavored with orange zest
Recipe Type: Desserts
Ingredients:
| 260?grams |
(2 cups) all-purpose?flour |
| 1?teaspoon |
baking powder |
| 1/4?teaspoon |
table?salt |
| 1?cup |
whole?milk |
| 4 |
large?eggs, separated, room
temperature |
| 428?grams |
(2 cups) white?sugar, divided |
| 1?tablespoon |
grated?orange zest |
| 1?teaspoon |
vanilla extract |
|
Powdered?sugar, for dusting (optional) |
|
Citrus-macerated?strawberries, for serving |
Directions:
01
Heat the oven to 325°F with a rack in the middle position.
Have ready an ungreased 9-inch or 10-inch tube pan with a
removable bottom or, if using a 1-piece pan, line it with
kitchen parchment cut to fit into the bottom, with a center
hole to accommodate the tube. In a medium bowl, whisk
together the flour, baking powder and salt; set aside.
02 In a small saucepan over medium, heat the milk to just
below a simmer (185°F), 2 to 3 minutes. Set aside off heat.
03 In a stand mixer with the paddle attachment, beat the egg
yolks, 214 grams (1 cup) of the white sugar and the orange
zest on medium-high until the mixture is pale yellow and
doubled in volume, 3 to 4 minutes. Scrape down the bowl.
With the mixer running on low, drizzle in the warm milk very
slowly, then add the vanilla and beat until combined, about
1 minute. Scrape down the bowl. With the mixer running on
low, add the flour mixture in three additions, mixing until
almost fully incorporated, about 30 seconds, after each
addition. Remove the bowl from the mixer and fold with the
spatula to ensure no dry pockets remain. Transfer the
mixture to a large bowl; set aside. Thoroughly wash and dry
the mixer bowl.
04 In the clean mixer bowl, using the whisk attachment, whip
the egg whites on medium-high until light and foamy, about 1
minute. With the mixer running, slowly sprinkle in the
remaining 214 grams (1 cup) white sugar and continue to whip
until the whites are thick and glossy and hold very droopy,
soft peaks, about 2 minutes. Remove the bowl from the mixer.
05 Using the spatula, fold one-third of the egg whites into
the batter until mostly combined. Gently fold in the
remaining whites until no streaks remain; the batter will be
light and airy but pourable. Pour the batter into the tube
pan and spread it into an even layer.
06 Bake until the cake is golden brown and a toothpick
inserted 2 inches from the edge comes out clean, 50 to 55
minutes if using a nonstick pan, or 55 to 60 minutes if
using a conventional pan. Immediately invert the pan onto a
heatproof surface and let the cake cool to room temperature,
about 1 hour.
07 Invert the pan again. Run a long, thin knife between the
cake and the sides the pan as well as between the cake and
the center tube. If you’ve used a pan with a removable
bottom, lift out the center tube with the cake attached and
set it on a surface. Slide the knife between the cake and
the base to loosen. Invert the cake still on the base onto a
platter, then lift off the base. If you’ve used a one-piece
pan, after loosening the sides of the cake, invert the pan
onto a platter, lift off the pan and peel off the parchment.
If desired, dust the cake with powdered sugar just before
serving.
Source:?
Ginny Butterfield
Cranberry Twp, Pa
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Virginia Butterfield