Lemon-strawberry Cupcakes (marketgrow.com)

#251891

Lemon-strawberry cupcakes are a delightful blend of fresh, zesty lemon and sweet strawberry, creating light, fruity desserts perfect for spring and summer. These cupcakes have moist, fluffy texture with bright lemon flavor in every bite, complemented by juicy strawberries folded in the batter. Topped with tangy lemon-cream cheese frosting, they offer the perfect balance of sweet and tart. These cupcakes are ideal for birthdays, picnics or any occasion you want fresh and flavorful treats.

INGREDIENTS

For the cupcakes

list of 12 items

1-1/2 cups all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 cup unsalted butter, softened

3/4 cup granulated sugar

2 large eggs

1/3 cup milk

1/4 cup fresh lemon juice

Zest of 1 lemon

1 tsp vanilla extract

1 cup fresh strawberries, diced

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For Lemon-cream cheese frosting

list of 6 items

8 oz cream cheese, softened

1/4 cup unsalted butter, softened

2 cups powdered sugar

1 tbsp fresh lemon juice

Zest of 1 lemon

Fresh strawberries for garnish (optional)

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INSTRUCTIONS

list of 7 items

1. Preheat the oven

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

2. Prepare the dry ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

3. Cream the butter and sugar

In a large bowl, beat the softened butter and granulated sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the lemon juice, zest and vanilla extract.

4. Combine wet and dry ingredients

Gradually add the dry ingredients to the butter mixture, alternating with the milk, and mix until just combined. Gently fold in the diced strawberry.

5. Bake the cupcakes

Divide the batter evenly among the cupcake liners. Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely on a wire rack.

6. Make frosting

In a large bowl, beat the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar and lemon juice and zest, beating until fluffy and well-combined.

7. Frost the cupcakes

Once the cupcakes are completely cooled, pipe or spread lemon-cream cheese frosting on top. Garnish with fresh strawberry, if desired.

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These lemon-strawberry cupcakes are a perfect balance of sweet and tangy flavor, making them refreshing and delicious treats for any occasion!

Shrimp Scampi (marketgrow.com)

#251890

Shrimp scampi is a classic Italian-American dish that is both elegant and incredibly easy to make. Featuring succulent shrimp sauteed in luscious sauce of garlic, butter and white wine, this dish is perfect for a quick weeknight meal or special dinner occasion. The addition of lemon juice and fresh parsley brightens the dish, adding layers of flavor that perfectly complement the natural sweetness of the shrimp. Serve it over a bed of pasta or with crusty bread to soak up the delicious sauce. Ready in just minutes, shrimp scampi is a delightful and satisfying dish that will impress any seafood lover.

INGREDIENTS

list of 11 items

1 pound large shrimp, peeled and deveined

2 tablespoons olive oil

4 tablespoons unsalted butter

4 cloves garlic, minced

1/4 teaspoon red pepper flakes (optional)

1/2 cup dry white wine or chicken broth

1 tablespoon fresh lemon juice

Salt and black pepper to taste

1/4 cup chopped fresh parsley

Lemon wedges for serving

Cooked pasta or crusty bread for serving

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INSTRUCTIONS

list of 6 items

1. Prepare the Shrimp

Pat the shrimp dry with paper towels and season with salt and black pepper.

2. Cook the Shrimp

In a large skillet over medium-high heat, heat the olive oil and 2 tablespoons butter. Add the shrimp in a single layer, and cook for 1 to 2 minutes on each side until they turn pink and opaque. Remove the shrimp from the skillet, and set aside.

3. Make sauce

In the same skillet, add the remaining 2 tablespoons butter. Add the minced garlic and red pepper flakes, and saute for about 1 minute until fragrant.

4. Deglaze the Pan

Pour in the white wine or chicken broth and lemon juice, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a simmer, and cook for 2 to 3 minutes until slightly reduced.

5. Combine, and Finish

Return the shrimp to the skillet, and toss to coat it in the sauce. Stir in the chopped parsley, and adjust the seasoning with salt and black pepper to taste.

6. Serve

Serve the shrimp scampi over cooked pasta or with crusty bread. Garnish with additional parsley and lemon wedges.

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This shrimp scampi is a quick and flavorful dish that combines the richness of garlic and butter with the freshness of lemon and parsley, creating a perfect balance that’s sure to delight your taste buds. Enjoy it as a satisfying main course that’s easy to prepare yet impressively delicious.

Grilled BBQ Blue Cheese Chicken Salad (marketgrow.com)

#251889

Grilled BBQ blue cheese chicken salad is a bold and savory summer dish that combines smoky grilled chicken glazed with tangy barbecue sauce, the rich creaminess of blue cheese and freshness of crisp greens. This hearty salad offers a satisfying balance of flavor and texture - from the crunch of fresh vegetables to the slight char of grilled meat. Perfect for a light dinner or show-stopping lunch, it’s a vibrant way to enjoy BBQ without the heaviness of traditional barbecue meals.


INGREDIENTS


For the Chicken
list of 4 items
2 boneless, skinless chicken breasts
1/2 cup barbecue sauce (your favorite variety)
Salt and pepper, to taste
1 tablespoon olive oil
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For the Salad
list of 7 items
6 cups mixed salad greens (such as romaine, arugula, and baby spinach)
1 cup cherry tomatoes, halved
1/2 cup cucumber, sliced
1/4 red onion, thinly sliced
1/2 cup crumbled blue cheese
1/2 avocado, sliced (optional)
1/4 cup chopped fresh parsley or chives
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For Dressing
list of 5 items
3 tablespoons olive oil
1 tablespoon balsamic vinegar or apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
Salt and pepper, to taste
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INSTRUCTIONS
list of 5 items
1. Marinate the Chicken
Rub the chicken breast with olive oil, then season with salt and pepper. Brush generously with barbecue sauce, and let sit for at least 15 minutes or up to two hours in the fridge.
2. Grill the Chicken
Preheat grill or grill pan over medium-high heat. Grill the chicken for 5 to 6 minutes a side, brushing with additional BBQ sauce as it cooks. Remove from grill once the internal temperature reaches 165°F (74°C). Let rest for 5 minutes before slicing.
3. Prepare the Dressing:
In a small bowl or jar, whisk together olive oil, vinegar, Dijon mustard, honey, salt and pepper until well-combined.
4. Assemble the salad
On a large platter or in a salad bowl, layer the mixed greens, cherry tomato, cucumber, red onion and avocado. Top with sliced, grilled chicken and crumbled blue cheese.
5. Drizzle, & Serve
Drizzle dressing over the salad and sprinkle with fresh parsley or chive. Serve immediately, while the chicken is still warm.
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Tips
list of 2 items
For added crunch, toss in some candied pecans or crispy bacon bits.
If you prefer a milder cheese, swap blue cheese for feta or gorgonzola.
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Cinnamon French Toast Sticks (marketgrow.com)

#251888

Cinnamon French toast sticks are fun and delicious twists on classic French toast, perfect for dipping and sharing. These bite-sized sticks are coated in a sweet cinnamon sugar mixture and cooked until golden and crispy on the outside, while staying soft and fluffy on the inside. Ideal for breakfast, brunch or even as snacks, they can be served with maple syrup, fruit or whipped cream for an extra treat. Not only are they easy to make, but their handheld form makes them perfect for kids and adults alike who love a little fun with their morning meals.

INGREDIENTS

list of 7 items

4 slices of thick-cut bread (Texas toast or brioche works well)

2 large eggs

1/2 cup milk

1 tsp vanilla extract

1 tsp ground cinnamon

1 tbsp sugar

1/4 cup butter (for cooking)

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For the cinnamon sugar coating

list of 2 items

1/4 cup sugar

1 tsp ground cinnamon

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For serving

list of 1 items

Maple syrup, whipped cream, or fresh fruit

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INSTRUCTIONS

list of 9 items

1. Cut each slice of bread into 3 or 4 sticks, depending on your preferred size.

2. In a shallow dish, whisk together the eggs, milk, vanilla extract, 1 tsp cinnamon, and 1 tbsp sugar until well combined.

3. In a separate small bowl, mix the 1/4 cup sugar and 1 tsp cinnamon for the coating.

4. Heat a large skillet or griddle over medium heat and melt a tablespoon of butter.

5. Dip the bread sticks in the egg mixture, making sure each stick is fully coated but not overly soaked. Let the excess drip off.

6. Place the coated sticks in the hot skillet, and cook for 2 to 3 minutes on each side until they are golden brown and crispy.

7. Remove the French toast sticks from the skillet, and immediately roll them in the cinnamon sugar mixture to coat them evenly.

8. Repeat the process with the remaining bread sticks, adding more butter to the skillet, as needed.

9. Serve the cinnamon French toast sticks warm with maple syrup, whipped cream or fresh fruit for dipping.

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These cinnamon French toast sticks are delightful, dippable breakfast treats that will satisfy any sweet craving, while being fun to eat!

Cheese Biscuits (marketgrow.com)

#251887

Cheese biscuits are warm, comforting additions to any meal, offering savory, cheesy twists on classic biscuits. These fluffy, golden biscuits are quick and easy to make, with a tender crumb and just the right amount of sharp cheddar cheese to add a burst of flavor in every bite. Whether you serve them alongside a bowl of soup or with breakfast, these cheese biscuits are sure to become family favorites. The subtle richness from the butter and the slightly crispy edges balance out the gooey, melty cheese for perfect, savory treats.

INGREDIENTS:

list of 8 items

? 2 cups all-purpose flour

? 1 tablespoon baking powder

? 1 teaspoon salt

? 1/4 teaspoon garlic powder (optional)

? 1/4 teaspoon cayenne pepper (optional, for a bit of heat)

? 1/2 cup unsalted butter, cold and cut into small cubes

? 1 cup sharp cheddar cheese, shredded

? 3/4 cup whole milk (or buttermilk for extra tang)

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INSTRUCTIONS:

list of 8 items

1. Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, salt, garlic powder, and cayenne pepper (if using).

3. Cut in Butter: Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour until the mixture

resembles coarse crumbs.

4. Add Cheese: Stir in the shredded cheddar cheese until it’s evenly distributed throughout the dough.

5. Add Milk: Slowly pour in the milk and gently stir with a fork or spoon until the dough begins to come together. Be careful not to overmix.

6. Form Biscuits: Turn the dough out onto a lightly floured surface and knead it gently a few times to bring it together. Pat the dough into a 3/4-inch

thick round. Use a biscuit cutter or a glass to cut out biscuits, re-rolling the dough as needed.

7. Bake: Place the biscuits on the prepared baking sheet, leaving about an inch between each. Bake for 12-15 minutes or until golden brown on top.

8. Serve: Serve warm, and enjoy with butter or your favorite meal.

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TIPS:

list of 2 items

? For extra flavor, brush the tops of the biscuits with melted butter as soon as they come out of the oven.

? Try adding herbs like parsley or chives for a more flavorful twist.

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Classic Macaroni Salad (marketgrow.com)

#251886

Classic macaroni salad is a timeless dish that brings together tender macaroni pasta, crisp vegetables and creamy dressing for a delicious and satisfying side. Perfect for picnics, potlucks or barbecues, this salad offers a delightful blend of flavor and texture, with the dressing providing just the right amount of tang and sweetness. Easy to prepare and endlessly customizable, this dish can be tailored to suit your preferences with the addition of your favorite ingredients. Whether served alongside grilled meat or enjoyed on its own, classic macaroni salad is sure to be a crowd pleaser.

INGREDIENTS

list of 13 items

? 1 pound elbow macaroni

? 1 cup mayonnaise

? 2 tablespoons apple cider vinegar

? 1 tablespoon Dijon mustard

? 1 tablespoon sugar

? 1/2 teaspoon salt

? 1/4 teaspoon black pepper

? 1 cup celery, finely chopped

? 1/2 cup red onion, finely chopped

? 1/2 cup red bell pepper, diced

? 1/4 cup dill pickles, chopped

? 3 hard-boiled eggs, chopped

? 1/4 cup fresh parsley, chopped (for garnish)

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INSTRUCTIONS

list of 5 items

1. Cook the macaroni: Bring a large pot of salted water to a boil. Add the macaroni and cook according to the package instructions until al dente. Drain

and rinse under cold water to stop the cooking process and cool the pasta. Set aside.

2. Make the dressing: In a large mixing bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and black pepper until smooth

and well combined.

3. Combine the ingredients: Add the cooked macaroni, celery, red onion, red bell pepper, dill pickles, and chopped hard-boiled eggs to the bowl with the

dressing. Gently toss to combine, ensuring all the ingredients are evenly coated with the dressing.

4. Chill the salad: Cover the bowl with plastic wrap and refrigerate for at least 1 hour, allowing the flavors to meld and the salad to chill.

5. Serve: Before serving, give the salad a gentle stir and garnish with chopped fresh parsley. Serve chilled.

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Enjoy your Classic Macaroni Salad as a delicious and versatile side dish that adds a touch of nostalgia and flavor to any meal, perfect for warm weather

gatherings or as a comforting addition to your dining table.

Summer Berry Crisp (marketgrow.com)

#251885

Summer berry crisp is the perfect way to celebrate the flavor of the season. Bursting with fresh berries and topped with buttery, crunchy oat topping, this dessert is both light and comforting. The natural sweetness of the berries, paired with the crispness of topping, makes for a delightful combination that’s ideal for summer picnics, BBQs or a sweet end to any meal. Serve it warm with a scoop of vanilla ice cream for an irresistible treat.
Ingredients:
For the filling:
list of 6 items
? 4 cups mixed summer berries (strawberries, blueberries, raspberries, blackberries)
? 1/4 cup granulated sugar
? 1 tbsp cornstarch or arrowroot powder
? 1 tsp lemon zest
? 1 tbsp lemon juice
? 1 tsp vanilla extract
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For the topping:
list of 6 items
? 1 cup rolled oats
? 1/2 cup almond flour (or all-purpose flour)
? 1/4 cup brown sugar
? 1/2 tsp ground cinnamon
? 1/4 cup unsalted butter, melted
? Pinch of salt
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Instructions:
list of 6 items
1. Preheat your oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish.
2. In a large bowl, combine the berries, sugar, cornstarch, lemon zest, lemon juice, and vanilla extract. Toss to coat the berries evenly, then pour the
mixture into the prepared baking dish.
3. In a separate bowl, mix together the oats, almond flour, brown sugar, cinnamon, and salt. Stir in the melted butter until the mixture forms a crumbly
texture.
4. Sprinkle the oat topping evenly over the berry mixture.
5. Bake for 30-35 minutes, or until the topping is golden brown and the berry juices are bubbling.
6. Let the crisp cool for a few minutes before serving.
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Enjoy this Summer Berry Crisp warm with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate summer dessert!

Grilled Salmon with Mango Salsa (marketgrow.com)

#251884

Grilled salmon with mango salsa is a fresh and vibrant dish that perfectly combines the richness of salmon with the sweet and tangy flavor of tropical mango salsa. The grilled salmon is tender and flaky, with a hint of smokiness from the grill, while salsa provides refreshing contrast with juicy mango, crisp red onion and a kick of jalapeno. This dish is easy to prepare, healthy and full of bright, summery flavor, making it ideal for a light dinner or an impressive meal to serve guests.
Ingredients:
For the Salmon:
list of 6 items
? 4 salmon fillets (about 6 oz each)
? 1 tbsp olive oil
? 1 tsp cumin
? 1 tsp paprika
? Salt and pepper, to taste
? 1 lime, cut into wedges (for serving)
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For the Mango Salsa:
list of 7 items
? 1 ripe mango, peeled and diced
? 1 small red onion, finely chopped
? 1 jalape?o, seeded and minced
? ? red bell pepper, diced
? ? cup fresh cilantro, chopped
? Juice of 1 lime
? Salt and pepper, to taste
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Instructions:
list of 6 items
1. Preheat the grill to medium-high heat.
2. Brush the salmon fillets with olive oil and season them with cumin, paprika, salt, and pepper on both sides.
3. Place the salmon fillets on the grill, skin-side down, and grill for about 4-5 minutes per side, until the fish is cooked through and flakes easily
with a fork.
4. While the salmon is grilling, prepare the mango salsa. In a medium bowl, combine the diced mango, red onion, jalape?o, red bell pepper, cilantro, lime
juice, and a pinch of salt and pepper. Toss to combine.
5. Once the salmon is done, remove it from the grill and serve with a generous spoonful of mango salsa on top.
6. Serve with lime wedges on the side for an extra burst of citrus flavor.
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This Grilled Salmon with Mango Salsa is a flavorful, healthy, and colorful dish that’s perfect for any occasion!

Pan-roasted Chicken Thighs (cookingcuriosity.com)

#251883

Pan-roasted chicken thighs are a perfect balance of crispy skin and juicy, tender meat, making them go-to dishes for both weeknight dinners and special occasions. This recipe starts by searing the chicken in a hot skillet to achieve golden, crispy skin before finishing it in the oven for even cooking and a flavorful, succulent result. Paired with garlic, fresh herbs and buttery pan sauce, these chicken thighs are as easy to prepare as they are delicious. Serve them with roasted vegetables, mashed potatoes or a simple salad for a meal that’s sure to impress.
INGREDIENTS
list of 9 items
? 4 bone-in, skin-on chicken thighs
? 1 tbsp olive oil
? 1 tbsp unsalted butter
? 3 cloves garlic, minced
? 1/2 cup chicken broth
? 1 tbsp fresh rosemary or thyme, chopped (or 1 tsp dried)
? 1/2 tsp salt (or to taste)
? 1/4 tsp black pepper
? Lemon wedges (for serving, optional)
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INSTRUCTIONS
list of 6 items
1. Preheat Oven: Preheat your oven to 400°F (200°C).
2. Season the Chicken: Pat the chicken thighs dry with paper towels to ensure crispy skin. Season both sides generously with salt and pepper.
3. Sear the Chicken: Heat the olive oil in a large oven-safe skillet over medium-high heat. Place the chicken thighs skin-side down in the skillet and
sear for 5-7 minutes, or until the skin is golden and crispy. Flip the chicken and sear the other side for 2 minutes.
4. Add Aromatics: Reduce the heat to medium. Add the butter and minced garlic to the skillet, stirring for 30 seconds until fragrant. Pour in the chicken
broth and sprinkle the fresh herbs over the chicken.
5. Roast in the Oven: Transfer the skillet to the preheated oven. Roast for 15-20 minutes, or until the internal temperature of the chicken reaches 165°F
(75°颁).
6. Rest and Serve: Remove the skillet from the oven and let the chicken rest for 5 minutes. Spoon the pan juices over the thighs before serving. Garnish
with lemon wedges if desired.
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These Pan Roasted Chicken Thighs deliver restaurant-quality flavor with minimal effort. The crispy skin and juicy meat, complemented by the rich, buttery
pan sauce, make this dish a timeless favorite. Enjoy!

Strawberry-cream Cheese Cobbler (cookingcuriosity.com)

#251882

Indulge in the blissful combination of sweet strawberry and creamy, tangy cream cheese with this strawberry-cream cheese cobbler. This dessert is a wonderful balance of texture, with a golden, buttery cake base that perfectly contrasts the juicy strawberry and smooth cream cheese swirls. It’s simple to prepare, yet it impresses with both its taste and presentation. Perfect for any gathering or as a cozy treat, this cobbler brings the freshness of summer strawberries together with rich, comforting flavor that’s sure to satisfy.
INGREDIENTS
list of 11 items
? 1/2 cup unsalted butter, melted
? 1 cup all-purpose flour
? 1 cup granulated sugar
? 2 tsp baking powder
? 1/4 tsp salt
? 1 cup milk
? 1 tsp vanilla extract
? 1 lb fresh strawberries, hulled and sliced
? 4 oz cream cheese, softened and cut into small chunks
? 2 tbsp sugar (for strawberries)
? Powdered sugar, for garnish (optional)
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INSTRUCTIONS
list of 5 items
1. Preheat the Oven: Preheat your oven to 350°F (175°C). Pour the melted butter into a 9×13-inch baking dish, spreading it to cover the bottom evenly.
2. Prepare the Batter: In a mixing bowl, combine the flour, sugar, baking powder, and salt. Add in the milk and vanilla extract, stirring until smooth.
Pour the batter over the melted butter in the baking dish, but do not stir.
3. Add Strawberries and Cream Cheese: In a separate bowl, toss the sliced strawberries with 2 tablespoons of sugar, then evenly distribute them over the
batter. Add the chunks of cream cheese evenly over the strawberries. The batter will rise up around the strawberries and cream cheese as it bakes.
4. Bake the Cobbler: Place the baking dish in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and the cobbler is set.
5. Cool and Serve: Allow the cobbler to cool for a few minutes before serving. For an extra touch, dust with powdered sugar.
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Enjoy this cobbler warm with a scoop of vanilla ice cream, or let it cool for a more classic dessert experience.

Pineapple Pretzel Salad (cookingcuriosity.com)

#251881

Pineapple pretzel salad is a unique and delightful dessert that combines the tropical sweetness of pineapple with the salty crunch of pretzels all enveloped in creamy whipped topping. This dish is often referred to as a “salad,” though it’s more akin to a lush dessert or sweet side dish, making it a favorite at potlucks, picnics and holiday gatherings. The bottom layer is a buttery pretzel crust, providing satisfying crunch. Above that sits a rich cream cheese layer, and the top is adorned with cheerful, pineapple-studded whipped topping. This combination of texture and flavor is unexpectedly delicious and will quickly become a requested dish at any event.


Ingredients:
list of 3 items
? For the Pretzel Crust:
list of 3 items nesting level 1
? 2 cups crushed pretzels
? 3/4 cup melted butter
? 3 tablespoons granulated sugar
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? For the Cream Cheese Layer:
list of 3 items nesting level 1
? 8 ounces cream cheese, softened
? 1/2 cup granulated sugar
? 1 cup whipped topping
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? For the Pineapple Topping:
list of 3 items nesting level 1
? 1 (20-ounce) can crushed pineapple, drained
? 1 (6-ounce) package instant vanilla pudding mix
? 1 cup whipped topping
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Instructions:
list of 4 items
1. Preheat Oven and Prepare Crust:
list of 1 items nesting level 1
? Preheat your oven to 350°F (175°C). Combine the crushed pretzels, melted butter, and sugar in a bowl. Press the mixture into the bottom of a 9×13-inch
baking dish. Bake for 10 minutes, then remove from the oven and let cool completely.
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2. Make the Cream Cheese Layer:
list of 1 items nesting level 1
? In a medium bowl, beat the cream cheese and sugar until smooth and fluffy. Fold in 1 cup of whipped topping. Spread this mixture over the cooled pretzel
crust. Make sure to spread it to the edges to seal the crust and prevent the next layer from making it soggy.
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3. Prepare the Pineapple Topping:
list of 1 items nesting level 1
? In a separate bowl, mix the drained crushed pineapple with the dry vanilla pudding mix until well combined. Gently fold in 1 cup of whipped topping.
Spread this pineapple mixture over the cream cheese layer.
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4. Chill and Serve:
list of 1 items nesting level 1
? Refrigerate the dessert for at least 4 hours, or overnight, to set the layers and allow the flavors to meld.
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This Pineapple Pretzel Salad is a symphony of sweet and salty, creamy and crunchy, and it’s sure to dazzle your taste buds. It’s perfect for those who
love a dessert that’s not overwhelmingly sweet but still offers a satisfying array of flavors and textures.

Veggie And Hummus Sandwich

#251880

开云体育

Veggie And Hummus Sandwich

WWW.joecooks.com

Submitted by, Sugar Lopez (sugarsyl71@...)

?

This Veggie and Hummus Sandwich is a refreshing and nutritious choice that's perfect for a quick lunch or a healthy snack. It's packed with a variety of fresh vegetables like cucumber, carrots, bell pepper, and avocado, all layered with a generous spread of creamy hummus on your choice of whole grain or multigrain bread.

?

Prep: 15 minutes

?

Ingredients:

4 slices whole grain bread (or multigrain)

1 cup hummus (store bought or homemade)

1 medium cucumber (julienned )

1 medium carrot (julienned)

1 medium bell pepper (thinly sliced)

1 medium avocado (sliced)

1 cup alfalfa sprouts (or broccoli sprouts)

4 lettuce leaves or Romain

? cup red onion (thinly sliced)

Salt and pepper (to taste)(optional, Mrs. Dash)

?

Instructions:

1. Lightly toast the bread slices if desired. This provides a bit of crunch and prevents the bread from getting soggy.

2. Generously spread hummus on one side of each bread slice.

3. Start by placing lettuce or salad greens on two of the bread slices. Follow with cucumber slices, bell pepper, carrot, avocado, and red onion. Sprinkle a little salt and pepper for seasoning. If using, add sprouts on top.

?

If desired, drizzle a bit of olive oil or lemon juice over the veggies for extra flavor.

?

4. Top each sandwich with the remaining bread slices, hummus side down.

Cut each sandwich in half and enjoy immediately!

?

Notes:

* Bread Choice Matters: Whole grain or multigrain bread not only adds nutritional value but also holds up well with the moist ingredients. For a softer sandwich, you can use white or sourdough bread.

?

* Hummus Varieties: Feel free to experiment with different flavors of hummus to change up the taste of your sandwich. Classic, roasted garlic, or red pepper hummus are all great choices.

?

* Veggie Flexibility: Use any combination of veggies you like or have on hand. This sandwich is great for using up leftover veggies in your fridge.

?

* Toasting is Optional: Toasting the bread adds crunch and prevents sogginess, but if you prefer a softer sandwich, you can skip this step.

?

* Season to Taste: A pinch of salt and pepper can enhance the flavors of your veggies. You can also add a sprinkle of your favorite herbs or spices.

?

Nutrition Information

开云体育:1

Calories: 441kcal (22%)

Carbohydrates: 43g (14%)

Protein: 15g (30%)

Fat: 27g (42%)

Saturated Fat: 4g (25%)

Polyunsaturated Fat: 7g

Monounsaturated Fat: 15g

Sodium: 526mg

Potassium: 1347mg (38%)

Fiber: 18g (75%)

Sugar: 9g (10%)

Vitamin A: 10879IU (218%)

Vitamin C: 104mg (126%)

Calcium: 124mg (12%)

Iron: 5mg (28%)

? Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

?

“I am not lost, for I know where I am. But however, where I am may be lost.” — ?Winnie the Pooh

?

Deep Fried Cauliflower

#251879

Deep Fried Cauliflower

This?Deep Fried Cauliflower?recipe is a real crowd-pleaser, turning simple cauliflower into crispy, golden bites of heaven. Perfect for game days or as a snazzy appetizer, these delicious morsels are coated in a light, flavorful batter and fried to perfection.

Prep Time10?mins

Cook Time20?mins

Total Time30?mins

Course:?Appetizer, Snack

Cuisine:?American

Keyword:?cauliflower recipe, deep fried cauliflower, fried cauliflower

?

开云体育s:?

?

Calories:?284kcal

?

Author:?Joanna Cismaru

Ingredients

1?head?cauliflower?cut into bite-sized pieces

1?cup?all-purpose flour
??cup?cornstarch
1?teaspoon?baking powder
??teaspoon?salt
1?cup?water
1?tablespoon?hot sauce?such as Frank's
2?cups?breadcrumbs?Italian seasoned
oil?for frying

Instructions

In a large bowl, whisk together flour, cornstarch, baking powder, and salt. Stir in water and hot sauce until the batter is smooth.
Take each cauliflower piece and give it a good dunk in the batter, making sure it's evenly coated. Let the excess batter drip off. Roll the battered cauliflower in the breadcrumbs until they're completely covered.
Heat your deep fryer to 365°F (185℃). Fry the cauliflower pieces in batches until they're golden and crispy.
Drain them on paper towels to get rid of any extra oil. Sprinkle a little salt over them if you like – it's optional.

Notes

No Deep Fryer, No Problem: If you don't have a deep fryer, you can still make this recipe in a deep skillet or a heavy-bottomed pot. Just fill it with enough oil to cover the cauliflower pieces and use a kitchen thermometer to monitor the oil temperature.
Oil Temperature is Key: Maintaining the correct oil temperature (365°F/185°C) is crucial for getting that perfect crispy texture. If the oil is too cool, the cauliflower will absorb too much oil and become greasy; if it's too hot, it will burn on the outside before cooking through.
Season to Taste: Feel free to adjust the seasoning in the batter or add extra spices to the breadcrumbs to suit your taste. A little garlic powder, smoked paprika, or even some grated Parmesan can add a great flavor boost.

Nutrition

Source: Jo Cooks

~~~~~

Rhonda in MO

The Best Veggie Burgers

#251878

Veggie Burgers

These?Veggie Burgers?are hearty, flavorful patties made with black beans, quinoa, and fresh veggies. They come together quickly and are perfect for a healthy and delicious meal. Top with your favorite fresh toppings and enjoy!

Prep Time20?mins

Cook Time10?mins

Total Time30?mins

Course:?Dinner, Lunch

Cuisine:?American

Keyword:?burger recipe, vegetarian burgers, veggie burgers

?

开云体育s:?

?

Calories:?471kcal

?

Author:?Joanna Cismaru

Equipment

Grill Pan
9 Cup Food Processor

Ingredients

15?ounces?black beans?1 can, drained and rinsed

1?cup?cooked quinoa
??cup?breadcrumbs
??cup?grated carrot
??cup?bell pepper?finely chopped
??cup?red onion?finely chopped
2?cloves?garlic?minced
2?tablespoons?fresh parsley?chopped
1?tablespoon?soy sauce?low sodium
1?teaspoon?smoked paprika
??teaspoon?cumin
??teaspoon?salt
??teaspoon?black pepper
1?egg?beaten
4?slices?cheddar cheese?optional
4?whole-grain burger buns
olive oil?for brushing

For Toppings

Lettuce, tomato slices, red onion slices, and avocado slices

Instructions

In a food processor, add the black beans, grated carrot, chopped bell pepper, chopped red onion, minced garlic, and parsley. Pulse until the mixture is well combined but still has some texture.
Transfer the mixture to a large bowl. Add the cooked quinoa, breadcrumbs, soy sauce, smoked paprika, cumin, salt, black pepper, and beaten egg. Mix until well combined. If the mixture feels too wet, add more breadcrumbs; if too dry, add a little water.
Divide the mixture into 4 equal portions and shape each portion into a patty about ? inch thick.
Preheat a grill pan over medium-high heat and brush it lightly with olive oil. Place the patties on the grill pan and cook for about 4-5 minutes per side, or until nicely browned and heated through. If using cheddar cheese, place a slice on each patty during the last minute of cooking to melt.
Toast the burger buns on the grill pan for about 1 minute, or until lightly browned. Place each veggie patty on a bun and add your desired toppings: lettuce, tomato slices, red onion slices, and avocado slices, mayo.

Notes

Use canned black beans for convenience, but rinse and drain them well.
If the patty mixture feels too wet, add extra breadcrumbs until it holds together.
Freeze uncooked patties on a baking sheet before transferring them to a freezer bag for up to?3 months.
Cook patties directly from frozen, adding a few extra minutes to the cooking time.
For a vegan version, replace the egg with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water).

Nutrition

Source: Jo Cooks

~~~~~

Rhonda in MO

Banana Split Cake (No Bake)

#251877

Banana Split Cake (No Bake)

Banana Split Cake?is a delightful no-bake dessert featuring layers of graham cracker crust, creamy filling, fresh fruit, and whipped cream. Easy to make and perfect for any occasion, this cake is a sweet and refreshing treat.

Prep Time30?mins

Cook Time0?mins

Chill Time4?hrs

Total Time4?hrs?30?mins

Course:?Dessert

Cuisine:?American

Keyword:?banana split cake, no bake banana split cake

?

开云体育s:?

?

Calories:?357kcal

?

Author:?Joanna Cismaru

Equipment

9x13-inch Baking Pan

Ingredients

For the Crust:

2?cups?graham cracker crumbs

??cup?unsalted butter?melted

For the Filling:

8?ounces?cream cheese?softened
??cup?granulated sugar
2?teaspoons?vanilla extract
1?cup?heavy cream?whipped

For the Fruit Layer:

3?bananas?sliced
1?cup?pineapple?crushed, drained
1?cup?strawberries?sliced

For the Topping:

2?cups?whipped cream
??cup?walnuts?or pecans, chopped
chocolate syrup?for drizzling
maraschino cherries?for garnish

Instructions

Prepare the Crust:

Mix the graham cracker crumbs with melted butter until well combined.
Press the mixture firmly into the bottom of a 9x13-inch baking dish. Chill in the refrigerator while preparing the filling.

Make the Cream Cheese Filling:

In a large bowl, beat the cream cheese with sugar and vanilla extract until smooth and creamy.
Gently fold in the whipped cream until well incorporated.
Spread the cream cheese mixture over the chilled crust in an even layer. Return to the refrigerator to chill while preparing the fruit.

Layer the Fruit:

Arrange the sliced bananas in a single layer over the cream cheese filling.
Evenly spread the crushed pineapple over the bananas.
Add a layer of sliced strawberries on top of the pineapple.

Add the Topping:

Spread the whipped cream over the fruit layers.
Sprinkle the chopped nuts over the whipped cream. Drizzle with chocolate syrup.
Garnish with maraschino cherries spaced evenly across the top.

Chill:

Refrigerate the cake for at least 4 hours, or overnight, to allow the layers to set and flavors to meld together.
Serve chilled, cut into squares.

Notes

Use ripe bananas for the best flavor and sweetness.
Drain the crushed pineapple well to prevent the crust from becoming soggy.
Chill the cake for at least 4 hours to allow the layers to set properly.
Substitute graham cracker crumbs with crushed vanilla wafers or digestive biscuits if desired.
You can add other fruits like raspberries or blueberries for a different twist.

Nutrition

Source: Jo Cooks

~~~~~

Rhonda in MO

Grilled Veggie Skewers

#251876

Grilled Veggie Skewers

Grilled Veggie Skewers?are a vibrant and flavorful dish featuring a mix of marinated vegetables cooked to perfection on the grill. They’re easy to make and perfect as a healthy side or light main course for any meal.

Prep Time15?mins

Cook Time10?mins

Marinating Time15?mins

Total Time40?mins

Course:?Side Dish

Cuisine:?American

Keyword:?grilled vegetables, grilled veggie skewers, grilled veggies

?

开云体育s:?

?

Calories:?200kcal

?

Author:?Joanna Cismaru

Equipment

8-inch Kebab Skewers For Grilling

Ingredients

For the Marinade:

??cup?olive oil

2?tablespoons?balsamic vinegar
2?cloves?garlic?minced
1?teaspoon?dried oregano
1?teaspoon?dried basil
??teaspoon?salt
??teaspoon?black pepper

For the Skewers

1?medium?red bell pepper?cut into 1-inch pieces
1?medium?yellow bell pepper?cut into 1-inch pieces
1?medium?green bell pepper?cut into 1-inch pieces
1?medium?red onion?cut into wedges
2?medium?zucchini?sliced into thick rounds
1?cup?cherry tomatoes
8?ounces?mushrooms?whole or halved if large

Instructions

In a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, dried oregano, dried basil, salt, and black pepper.
Place the red bell pepper, yellow bell pepper, green bell pepper, red onion, zucchini, cherry tomatoes, and mushrooms in a large bowl. Pour the marinade over the vegetables and toss to coat them evenly. Let them marinate for at least 15 minutes.
Preheat your grill to medium-high heat.
Thread the marinated vegetables onto skewers, alternating the types of vegetables for a colorful presentation.
Place the skewers on the preheated grill and cook for 8-10 minutes, turning occasionally, until the vegetables are tender and slightly charred.
Serve the grilled veggie skewers hot as a side dish or main course.

Notes

Cut the vegetables into even sizes to help them cook evenly on the grill.
If using wooden skewers, soak them in water for 30 minutes before grilling to prevent burning.
Marinate the vegetables for at least 15 minutes, but longer marinating will enhance the flavor.
You can cook these skewers in the oven or air fryer if you don’t have a grill.

Nutrition

Source: Jo Cooks

~~~~~

Rhonda in MO

Pioneer Woman (Ree Drummond) Countertop Cooking

#251875

开云体育

Pioneer Woman (Ree Drummond) Countertop Cooking
Microwave - Air Fryer - Instant Pot - Toaster

Season 38, Episode 13

Countertop Cooking

It's all about appliances as Ree Drummond is cooking on the countertop. First, Ree puts together a speedy all-in-one Sausage and Potato Soup in the pressure cooker. Then, the air fryer is perfect for fabulous, fast BBQ Chicken Bagel Pizza, and the microwave serves up a quick Brownie Bowl with decadent chocolate glaze and ice cream. Finally, the toaster is in the spotlight for a beautiful Breakfast Quesadilla.

Recipes From This Episode

?

Apps Made Easy

Daily Bread

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More from Ree Drummond on CountertopCooking (video):

Ree Drummond’s Top Multi-Cooker & Instant Pot Recipe Videos | The Pioneer Woman | Food Network

Ginny Butterfield
Cranberry Twp, Pa

Pasta with Roasted Cherry Tomato (cookingcuriosity.com)

#251874

Roasting cherry tomato brings out its natural sweetness and adds delightful depth to this simple pasta dish. The caramelized edges of the tomato pair beautifully with fragrant garlic, fresh basil and a hint of red pepper flakes for a subtle kick. Tossed with al dente pasta and a drizzle of olive oil, this recipe is an elegant yet easy meal perfect for busy weeknights or casual dinner parties. It’s a celebration of fresh, vibrant ingredients that come together in harmony.


INGREDIENTS
list of 9 items
1 pint cherry tomatoes, halved
3 tablespoons olive oil, divided
3 garlic cloves, minced
1/2 teaspoon red pepper flakes (optional)
Salt and freshly ground black pepper, to taste
12 ounces pasta (spaghetti, linguine, or penne work well)
1/4 cup grated Parmesan cheese (plus more for serving)
1/4 cup fresh basil leaves, chopped
1 teaspoon balsamic vinegar (optional, for added depth of flavor)
list end


INSTRUCTIONS
list of 5 items
1. Prepare the tomato
Preheat your oven to 400°F (200°C). Arrange the halved cherry tomato on a baking sheet lined with parchment paper. Drizzle with 2 tablespoons olive oil, and sprinkle with salt and black pepper. Roast for 20 to 25 minutes or until the tomato is soft and slightly caramelized.
2. Cook the pasta
While the tomato is roasting, bring a large pot of salted water to a boil. Cook the pasta, according to package instructions, until al dente. Reserve 1/2 cup pasta water before draining.
3. Saute garlic and red pepper flakes
In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the minced garlic and red pepper flakes, cooking until fragrant, about 1 to 2 minutes.
4. Combine ingredients
Add the roasted cherry tomato, cooked pasta and reserved pasta water to the skillet. Toss everything together over medium heat, letting the sauce thicken slightly. Stir in the grated Parmesan cheese, chopped basil and a drizzle of balsamic vinegar, if desired.
5. Serve
Divide the pasta among plates or bowls. Garnish with additional Parmesan cheese and fresh basil. Serve immediately, and enjoy!
list end

This pasta with roasted cherry tomato is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to two days.

Reheat gently on the stove with a splash of water to loosen the sauce.

Easy Coleslaw

#251873

Easy Coleslaw Recipe

This?Easy Coleslaw Recipe?combines fresh, crunchy cabbage, carrots, and red onion with a creamy, tangy dressing. This simple and delicious side dish is perfect for BBQs, picnics, or any meal needing a refreshing crunch.

Prep Time15?mins

Cook Time0?mins

Chill Time1?hr

Total Time1?hr?15?mins

Course:?Salad, Side Dish

Cuisine:?American

Keyword:?coleslaw, coleslaw recipe

?

开云体育s:?

?

Calories:?312kcal

?

Author:?Joanna Cismaru

Ingredients

For the Coleslaw:

8?cups?green cabbage?finely shredded

1?cup?carrots?grated
??cup?red cabbage?finely shredded (optional)
??cup?red onion?finely sliced

For the Dressing:

1?cup?mayonnaise
2?tablespoons?apple cider vinegar
2?tablespoons?sugar
1?tablespoon?Dijon mustard
1?teaspoon?celery salt
??teaspoon?salt
??teaspoon?black pepper

Instructions

In a large bowl, combine the green cabbage, carrots, red cabbage (if using), and red onion.
In a medium bowl, whisk together the mayonnaise, apple cider vinegar, sugar, Dijon mustard, celery salt, salt, and black pepper until smooth and well combined.
Pour the dressing over the cabbage mixture. Toss to coat all the vegetables evenly with the dressing.
Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld and the coleslaw to chill.
Before serving, toss the coleslaw again to redistribute the dressing. Serve chilled as a side dish to your favorite BBQ, sandwiches, or burgers.

Notes

Use fresh cabbage for the crunchiest coleslaw.
Swap some or all of the mayo with Greek yogurt for a lighter option.
Adding red cabbage makes it look colorful and adds extra crunch.
Let the coleslaw chill for at least an hour so the flavors blend nicely.
Keep leftovers in the fridge in an airtight container for up to 3 days.

Nutrition

Source: Jo Cooks

~~~~~

Rhonda in MO

Shredded Buffalo Chicken Sandwiches (Slow Cooker)

#251872

Shredded Buffalo Chicken Sandwiches (Slow Cooker)

Slow cooked, shredded chicken in a spicy Buffalo sauce, served on sandwich buns with Ranch dressing.

Prep Time10?mins

Cook Time6?hrs

Total Time6?hrs?10?mins

Course:?Main Dishes

Cuisine:?American

?

开云体育s:??servings

?

Calories:?529kcal

?

Author:?Danelle

Ingredients

6?boneless skinless chicken breasts
1?12 oz. bottle buffalo wing sauce
2?tablespoons?ranch mix seasoning
2?tablespoons?butter
6?hamburger buns
6?slices?cheddar cheese
Ranch or blue cheese dressing

Instructions

Place chicken breasts in lightly greased slow cooker.
In medium bowl, combine the buffalo wing sauce and ranch seasoning.
Pour hot sauce mixture over chicken in slow cooker. Cook on low for 6-8 hours.
Shred chicken breasts in the slow cooker. Stir in butter until melted.
Preheat broiler. Place slices of cheese on bun tops and melt under broiler for 1-2 minutes.
Pile buffalo chicken onto buns. Top with Ranch or blue cheese dressing.

Source: Let's Dish

~~~~~

Rhonda in MO