Lemon Poppy Seed Broccoli Salad

#251945

Lemon Poppy Seed Broccoli Salad

Lemon Poppy Seed Broccoli Salad is a quick, tasty mix of broccoli, cranberries, sunflower seeds, feta, and almonds, tossed in a creamy lemon-poppy seed dressing.

Prep Time30?mins

Total Time30?mins

Course:?Dinner, Salad, Side Dish

Cuisine:?American, Vegetarian

Keyword:?Lemon Poppyseed Broccoli Salad

?

开云体育s:??as a side

?

Author:?

?

Cost:?$10.12

Equipment

Ingredients

Salad

6?cups?coarsely chopped??4 large florets
3/4?cup?
1/2?cup??see note 1
1/2?cup?
?optional, add to preference

Dressing

2/3?cup??full-fat
1/4?cup?
1/4?cup?heavy cream
1/4?cup?
2?tablespoons?
1?lemon?for zest
2?teaspoons?
?and??to taste

Instructions

Remove stems from broccoli and finely chop into small pieces.
In a large bowl, combine salad ingredients.
Zest lemon to get 2 teaspoons lemon zest. In a small blender, add zest and all dressing ingredients except poppy seeds. Season to taste. Blend until smooth, then stir through poppy seeds.
Pour dressing over salad ingredients and toss to combine. Cover and chill for 30 minutes to 1 hour. Toss again and adjust seasoning if needed. If flavors are underwhelming, add more salt.

Notes

Note 1: To toast almonds, place them (no need to add anything else) in a single layer in a heavy skillet over medium-low heat. Stir constantly for 2–3 minutes until fragrant. Watch closely to prevent burning.

Storage: Salad is best eaten the same day it is made.

Nutrition

Source: Chelsea's Messy Apron

~~~~~

Rhonda in MO

Sparkling Raspberry Limeade

#251944

Sparkling Raspberry Limeade

Source: Chelsea's Messy Apron

~~~~~

Rhonda in MO

Re: Sort of OT: Where I get my Recipes from

#251943

开云体育

Thank you Jen, I appreciate it so much

sugar

?

"A day without a friend is like a pot without a drop of honey."

-Winnie the Pooh

?

? Sugar

?

Show quoted text

From: [email protected] <[email protected]> On Behalf Of Jen
Sent: Saturday, May 24, 2025 6:08 PM
To: [email protected]; sugarsyl71@...
Subject: Re: [DailyRecipes] Sort of OT: Where I get my Recipes from

?

Sending to you privately so I don't clutter the list.

?

Just wait. You should get recipes the next day ... If it says "successfully subscribed!", you're all set.

?

On Saturday, May 24, 2025 at 08:14:56 PM EDT, Sugar <sugarsyl71@...> wrote:

?

I tried and entered my email and subscribe but did not get any confirmation

sugar

?

"A day without a friend is like a pot without a drop of honey."

-Winnie the Pooh

?

? Sugar

?

From: [email protected] <[email protected]> On Behalf Of Jen
Sent: Friday, May 23, 2025 4:46 PM
To: DailyRecipes <[email protected]>
Subject: [DailyRecipes] Sort of OT: Where I get my Recipes from

?

For those of you wondering where I get my recipes from.

?

Here it is and how you can join in the fun!

?

Go to

?

and go to the heading that says "the Marketgrow Daily Recipe Update."

?

You will get *a lot* of e-mails though!

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There's also a recipe list on

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Re: Sort of OT: Where I get my Recipes from

#251942

Sending to you privately so I don't clutter the list.

Just wait. You should get recipes the next day ... If it says "successfully subscribed!", you're all set.

On Saturday, May 24, 2025 at 08:14:56 PM EDT, Sugar <sugarsyl71@...> wrote:

I tried and entered my email and subscribe but did not get any confirmation

sugar

?

"A day without a friend is like a pot without a drop of honey."

-Winnie the Pooh

?

? Sugar

?

Show quoted text

From: [email protected] <[email protected]> On Behalf Of Jen
Sent: Friday, May 23, 2025 4:46 PM
To: DailyRecipes <[email protected]>
Subject: [DailyRecipes] Sort of OT: Where I get my Recipes from

?

For those of you wondering where I get my recipes from.

?

Here it is and how you can join in the fun!

?

Go to

?

and go to the heading that says "the Marketgrow Daily Recipe Update."

?

You will get *a lot* of e-mails though!

?

There's also a recipe list on

?

Re: Sort of OT: Where I get my Recipes from

#251941

开云体育

I tried and entered my email and subscribe but did not get any confirmation

sugar

?

"A day without a friend is like a pot without a drop of honey."

-Winnie the Pooh

?

? Sugar

?

Show quoted text

From: [email protected] <[email protected]> On Behalf Of Jen
Sent: Friday, May 23, 2025 4:46 PM
To: DailyRecipes <[email protected]>
Subject: [DailyRecipes] Sort of OT: Where I get my Recipes from

?

For those of you wondering where I get my recipes from.

?

Here it is and how you can join in the fun!

?

Go to

?

and go to the heading that says "the Marketgrow Daily Recipe Update."

?

You will get *a lot* of e-mails though!

?

There's also a recipe list on

?

Ragu

#251940

Ragu

This rich Ragu blends ground beef, Italian sausage, veggies, and tomatoes into a deeply savory sauce. Toss with pasta, sprinkle with herbs, and finish with fresh Parmesan—so delicious!

Prep Time35?mins

Cook Time2?hrs?30?mins

Total Time3?hrs?5?mins

Course:?Dinner

Cuisine:?Italian

Keyword:?Ragu, ragu sauce

?

开云体育s:??servings

?

Author:?

?

Cost:?$18.12

Equipment

Ingredients

1-1/2?tablespoons?olive oil
1?pound?ground beef chuck?80/20
1/2?of a 19-ounce package?Italian sausage?see note 1
?and?
3?cups??finely diced onion, carrots, celery—I use 1 cup each
2?teaspoons?minced garlic
3?tablespoons?tomato paste
1?(28-ounce) can?crushed tomatoes?see note 2
1?teaspoon?dried oregano
1?teaspoon?dried thyme
1?teaspoon?dried basil
1?teaspoon?dried crushed rosemary
2?teaspoons?Worcestershire sauce
2?teaspoons?beef bouillon powder
3?dried?bay leaves
2?cups?beef broth
1?cup?red wine?or use 1 cup additional broth and 1 to 3 teaspoons balsamic vinegar
2 to 3?teaspoons?granulated sugar?optional
8?ounces?pasta of choice?for serving, not entire package
Freshly grated Parmesan cheese?for serving
1/4?cup?finely chopped fresh parsley?optional

Instructions

Add oil to a large, heavy-bottomed pot. Heat to high and once hot, add beef and sausage (in a single layer). Season to taste (I add 1/2 teaspoon each salt and pepper). Let stand undisturbed for about 1 minute to get a nice sear before breaking up and crumbling to brown with a wooden spoon. Once meat is browned, use a slotted spoon to remove to a bowl, leaving grease behind. (If there is more than 2 tablespoons grease, drain the rest off—see note 3).
Reduce heat to medium. Add in mirepoix. Season to taste (I add 1/2 teaspoon each salt and pepper). Sauté, stirring occasionally, until veggies begin to soften, 7–10 minutes. Add garlic and tomato paste and stir for 1 minute. Add crushed tomatoes and cook, stirring constantly, for 1 minute.
Return cooked meat to the pot, along with oregano, thyme, basil, rosemary, Worcestershire sauce, beef bouillon, bay leaves, beef broth, and red wine. Stir.
Bring to a simmer, then turn heat to lowest setting. Cover with a lid and cook for 2 up to 2-1/2 hours. Stir occasionally, returning the lid after stirring. The sauce will thicken, reduce, and become ultra flavorful as it slowly simmers.
Stir sauce and adjust seasonings, adding more salt if needed. Depending on tomatoes used, you may even need to add a touch of sugar to counteract (I add 2 teaspoons). For some acidity, add some balsamic vinegar to taste (I add 2 teaspoons). Remove bay leaves and discard. Enjoy sauce served over cooked pasta with freshly grated Parmesan and fresh parsley (if using). See note 4 for how to serve the “authentic” way :)

Notes

Note 1:?Look for well-marbled sausage, which contributes more flavor and richness. Remove the casings before cooking, and use the leftover sausage in this quick?. Sausage labeled sweet is a mild sausage that is seasoned with basil instead of oregano.

Note 2:?Grab the best quality canned tomatoes you can find! I use and recommend San Marzano or Muir Glen crushed tomatoes (so much flavor!) With cheaper tomatoes, you may need to add some sugar to balance out acidity.

Note 3:?To drain grease, I line a bowl with foil and pour all the grease in the bowl. Then I measure out 2 tablespoons to add back to the pot. When the grease hardens, you can ball up the foil and discard!

Note 4:?Bring a very large pot of salted water (1 tsp. salt to every 4 cups) to a rapid boil. To serve 4–6: Add 16 oz. pasta and cook until just al dente—cooked but still quite firm (usually 2 minutes less than cook time). Before draining, pull out 1 cup pasta water. Meanwhile, heat a large, deep pan over medium-high. Add about 4-1/2 up to 5 cups Ragu; bring to simmer. Use tongs to transfer pasta to the pan. Toss gently, gradually adding pasta water until sauce reduces, by which time sauce will thicken and stick beautifully to the pasta. Serve immediately, garnished with Parmesan cheese if using!

Nutrition Note:?Nutrition information is for the sauce only.

Storage: Let leftovers cool, then transfer them to an airtight container. Store in the fridge for up to 4 days. Reheat on the stove over low heat or in the microwave until warm.

Nutrition

Source: Chelsea's Messy Apron

~~~~~

Rhonda in MO

Philly Cheesesteak Sloppy Joes

#251939

Philly Cheesesteak Sloppy Joes

Philly Cheesesteak Sloppy Joes combine juicy ground beef, a tangy-sweet sauce, and creamy provolone, all piled onto buttery toasted brioche buns. It’s the ultimate mash-up of two classics!

Prep Time15?mins

Cook Time15?mins

Total Time30?mins

Course:?Dinner, Lunch, Sandwich

Cuisine:?American

Keyword:?Philly Cheesesteak Sloppy Joes

?

开云体育s:??sandwiches

?

Author:?

?

Cost:?$12.45

Equipment

Large sheet pan (15" x 21")

Ingredients

1?tablespoon?olive oil
1?large?yellow onion?finely diced, 1-1/2 cups, see note 1
1?large?green bell pepper?finely diced
1?pound?lean ground beef?93/7
2?teaspoons?
1/2?teaspoon?
1/2?teaspoon?
1/2?teaspoon?paprika
1?tablespoon?minced garlic
1/4?cup?
2?tablespoons?ketchup
2?tablespoons?
2?teaspoons??or 1 large cube
1/2?cup?water
6?
6?slices?provolone cheese
Softened butter

Instructions

Preheat oven to 400°F.
In a large, cast-iron pan, heat oil over medium-high heat. Add onions and peppers, sautéing until golden, about 3–5 minutes. Push the veggies to the edges of the pan and add ground beef to the center. Allow the beef to sear briefly before crumbling it with a wooden spoon. As the beef browns, sprinkle the seasonings and minced garlic over it. Continue to cook and crumble the beef until fully browned.
Mix in the steak sauce, ketchup, Worcestershire sauce, bouillon powder, and water. Reduce heat to medium-low, and let the mixture simmer. Continue simmering until the liquid has mostly evaporated but the mixture remains saucy, about 5 minutes. Taste the mixture and adjust seasonings, adding more salt if needed (see note 3).
While the beef mixture is simmering, split the brioche buns in half and lay them cut side up on a large sheet pan. Spread a generous amount of softened butter on each half. Bake buns for 5 minutes or until nicely toasted. Then, remove from oven and set the tops aside.
Divide the beef mixture equally among the toasted bun bottoms. Place a slice of Provolone cheese on top of each. Return them to the oven and bake 5–10 minutes or until the cheese has fully melted. Once out of the oven, cap each sandwich with its bun top. Serve hot and enjoy!

Notes

Note 1:?Many grocery stores stock??in the produce aisle. Otherwise, a food processor will dice the onion and pepper quickly—or give this nifty??a try!

Note 2:?In my book, there’s nothing better than a good brioche bun when paired with this saucy meat mixture. Don’t skip lightly buttering and toasting the buns—this ensures they remain crisp throughout the meal, avoiding sogginess.

Note 3:?Once the meat mixture is ready, sample it and fine tune the flavors to your liking. Remember, the cheese and buns will mellow out the overall taste a bit, so make sure the meat sauce has a bold flavor!

Storage:?Only put meat onto buns that will be eaten immediately. Assembled sandwiches become soggy quickly, but storing the meat and buns separately will allow both to stay fresh.

Nutrition

Source: Chelsea's Messy Apron

~~~~~

Rhonda in MO

Quesabirria

#251938

Quesabirria

Quesabirria Tacos are cheesy, beefy, crispy, and made to dunk in the most flavorful broth—trust me, you’ll crave these nonstop. Recipe is adapted from?.

Prep Time30?mins

Cook Time3?hrs

Total Time3?hrs?30?mins

Course:?Dinner

Cuisine:?Mexican

Keyword:?Quesabirria, quesabirria tacos

?

开云体育s:??servings

?

Author:?

?

Cost:?$26.79

Equipment

?or any 7–8 quart pot with a lid
Electric griddle?or skillet, for crisping tacos

Ingredients

4?pounds?beef chuck roast?cut to 4 large chunks
Salt and pepper
2?tablespoons?olive oil
1?large?white onion?peeled and cut in half
1?whole??slice off top; don’t peel
1?large?carrot?cut in half and then half again
5?dried?
8?dried??stems cut off and seeds removed
3?tablespoons?chicken bouillon powder
1?teaspoon?dried oregano?Mexican preferred
1?teaspoon?ground cumin
1?teaspoon?
2?teaspoons?chili powder?plus more as needed
8?cups?water
14?
2?cups?
Toppings as desired?see note 3

Instructions

Pat the beef dry with paper towels. Season all over with salt and pepper (I use 1 tsp salt and ? tsp pepper). Heat oil in a Dutch oven over medium-high heat. Once hot, add the beef pieces spaced apart. Sear on all sides, 2–4 minutes per side, until deeply browned. The beef should release easily when it’s ready to flip.
Add onion, garlic bulb, carrot, bay leaves, guajillo chiles, chicken bouillon, oregano, cumin, coriander, and chili powder to the pot. Pour in 8 cups of water and bring to a boil. Boil for 30 minutes.
After 30 minutes, remove the softened chiles, onion, garlic (squeeze out the cloves and discard papery coating), and carrots. Blend with ? cup of broth until smooth (about 2 minutes). Pour the blended sauce back into the pot and stir to combine.
Cover and simmer for 3 hours, stirring every 45 minutes, until the beef is fall-apart tender. Taste the broth and adjust seasoning with more salt, pepper, or chili powder as needed. If you want to make stew instead of tacos, see note 2.
Skim the red grease off the top of the broth and transfer to a small bowl. This is used to fry the tortillas.
Remove the beef from the broth, shred with two forks, and finely chop.

Heat a griddle or skillet over medium heat. Dip a tortilla in the reserved grease and place it on the hot surface. Once it starts to bubble, flip it. Add chopped beef and shredded cheese on top. Fold the tortilla in half and press down with a spatula. Cook until golden and crisp on one side, about 2–3 minutes, then flip and cook the other side. Add more grease if needed while frying. Let cool slightly before serving.
Top tacos with cilantro, lime, and onion if desired. Serve with a small bowl of broth for dipping.

Notes

Note 1:?Toppings such as chopped white onion, fresh cilantro, lime, sliced radishes, shredded cabbage, hot sauce, or Mexican crema/sour cream.

Note 2:?Birria Stew Option—Add chunks of beef to a bowl, ladle broth over top, and finish with diced onion, cilantro, and lime juice.

Storage: To make ahead, cook and shred the meat, then store it separately from the broth. I like using mason jars—the fat rises to the top and can be saved for frying tacos later. Store meat and broth separately in the fridge for up to 4 days or freeze them for up to 3 months. Reheat both, then assemble and fry the quesabirria tacos fresh.

Nutrition

Source: Chelsea's Messy Apron

~~~~~

Rhonda in MO

Chimichurri Steak

#251937

chimichurri steak

Ingredients

1 cup extra-virgin olive oil
2/3 cup sherry wine vinegar
2 tablespoons lemon juice
1 cup chopped flat-leaf parsley
4 tablespoons chopped fresh basil leaves
1 tablespoon chopped fresh oregano leaves
3 tablespoons minced garlic
2 tablespoons minced shallots
3/4 teaspoon fresh cracked black pepper
2 1/2 teaspoons kosher salt
1/4 teaspoon crushed red pepper
1 (1 3/4 to 2-pound) skirt steak (I used flank steak)

Instructions

1
In the bowl of a food processor, combine the olive oil, sherry vinegar, lemon juice, parsley, basil, oregano, garlic and shallots. Pulse until well blended but do not puree. Add 1/4 teaspoon of the black pepper, 1/2 teaspoon of salt, and the crushed red pepper. Remove 1 cup of the chimichurri sauce from the processor and transfer to a non-reactive bowl, cover with plastic wrap and reserve at room temperature for up to 6 hours. (If cooking steak another day, refrigerate sauce and return to room temperature before serving.)
2
Season the steak with 1 teaspoon of the kosher salt on each side, as well as 1/4 teaspoon of the black pepper per side and place in a large, resealable plastic bag. Add the remaining chimichurri sauce from the processor. Seal bag and refrigerate the steak for at least 2 and up to 4 hours.
3
Once the steak has finished marinating, remove it from the refrigerator and let it come to room temperature for 30 minutes. Meanwhile, preheat a grill to medium heat. Brush the excess chimichurri sauce off the steak and set the steak over the hot grill. Cook for 6 minutes on the first side. Rotate the steak 45 degrees, and cook another 6 minutes. Turn the steak over and continue to cook until the steak is done, about 6 to 8 minutes for medium-rare. Once cooked, lay the steak on a clean cutting board, and allow it to rest for 5 to 7 minutes before slicing across the grain into 2-inch wide strips. Serve with crusty bread and the reserved chimichurri sauce.

Source: Meg's Everyday Indulgence

~~~~~

Rhonda in MO

Classic Meyer Lemon Bars

#251936

Classic Meyer Lemon Bars

Classic Meyer Lemon Bars are just what your Easter dessert table needs. Crumbly, sweet shortbread topped with a tart, zingy lemon filling. A dusting of powdered sugar is the perfect finishing touch.

CourseDessert

CuisineAmerican

KeywordEaster, lemon bars, meyer lemon

Prep Time10?minutes

Cook Time45?minutes

Total Time55?minutes

开云体育s?bars

AuthorAdapted from Classic Southern Desserts by Southern Living

Ingredients

For shortbread crust:

1?cup?unsalted butter, softened
1?tsp.?vanilla
2?cups?
1/2?cup?powdered sugar

For lemon filling:

2?cups?granulated sugar
2?Tbsp.?cornstarch
5?large?eggs, slightly beaten
zest of 1 meyer lemon (or regular lemon)
1/4 cup + 2?Tbsp.?fresh meyer lemon juice
2?Tbsp.?butter, melted
1/4?cup?powdered sugar

Instructions

Preheat oven to 350 degrees F. Grease a 13x9 pan and set aside. Cream together butter and vanilla in the bowl of a stand mixer until smooth and well combined. Add flour and powdered sugar until it just comes together. Press into the prepared pan. Bake for 18 to 20 minutes, until just golden.
In a large mixing bowl, combine granulated sugar and cornstarch. Stir in eggs, lemon zest, lemon juice and melted butter. Pour over the the crust. Return to the oven and bake for 20 to 25 minutes or until set. Refrigerate until completely cooled. Dust with powdered sugar. Cut into bars and serve.

Source: Meg's Everyday Indulgence

~~~~~

Rhonda in MO

Cherry Dump Cake

#251935

Cherry Dump Cake

1 can (20 oz.) crushed pineapple
1 can (21 oz.) cherry pie filling
1 box yellow cake mix
1 cup (2 sticks) butter, melted

1. Mix pineapple (with juice) and cherry pie filling in a 13×9 pan.
2. Sprinkle yellow cake mix evenly over the cherry.
3. Pour melted butter evenly over the cake mix.
4. Bake at 350 degrees for about 30 minutes, or until golden brown.
5. We like to refrigerate this and serve with a dollop of whipped cream on top.

Source: Meg's Everyday Indulgence

~~~~~

Rhonda in MO

Blueberry Strawberry Shortcake

#251934

Blueberry Strawberry Shortcake

The perfect summer dessert has arrived, Blueberry Strawberry Shortcake. Flaky, buttery shortcakes filled with in season berries these delicious shortcakes are topped with deliciously sweet homemade whipped cream.

CourseDessert

CuisineAmerican

KeywordBlueberry Strawberry Shortcake

Prep Time35?minutes

Cook Time15?minutes

Total Time50?minutes

开云体育s?servings

AuthorMeghan Payne-Hensley

Ingredients

For the berry mixture:

1?pint?strawberries. sliced
1?pint?blueberries
1/2?cup?granulated sugar

For the shortcake:

2?cups?
3?Tablespoons?granulated sugar
2 1/2?teasoons?baking powder
1/2?teaspoon?salt
1?lemon, zested
6?Tablespoons?butter, frozen
1/2?cup?heavy cream

For the whipped cream:

1 1/2?cups?heavy cream
1/2?cup?powdered sugar
1?teaspoon?vanilla extract

Instructions

Preheat oven to 400 degrees F. Combine sliced strawberries, blueberries and 1/2 cup granulated sugar in a bowl. Set aside to macerate for 30 minutes.
Meanwhile, make the shortcakes. Add flour, 3 Tablespoons granulated sugar, baking powder, salt and lemon zest in a large bowl. Grate butter into the flour mixture. Quickly incorporate the butter using your hands or a pastry cutter until the mixture resembles coarse sand. Add 1/2 cup heavy cream and mix with hands until it just comes together. Divide into 12 pieces. Don't roll or mess with it too much. The crags and lumps give the exterior more texture. Place on greased or parchment lined baking sheet one inch apart. Bake for 12 to 15 minutes, until lightly golden. Remove from oven and allow to cool on baking sheet.
While the shortcake is baking, make the whipped cream. Using a hand mixer or stand mixer, whip the heavy cream, powdered sugar and vanilla until thickened. You can bring it to soft peaks or if you want it thicker, stiff peaks.
To assemble: Split the shortcakes in half. Top with lots of fruit and a dollop of whipped cream. Add top on the shortcakes and serve.

Source: Meg's Everyday Indulgence

~~~~~

Rhonda in MO

Banana Pudding Ice Cream

#251933

Banana Pudding Ice Cream

This Banana Pudding Ice Cream is a fun spin on the classic dessert. Banana pudding, fresh bananas and Nilla wafers combine to create a creamy, fruity ice cream perfect for the end of summer.

CourseDessert

CuisineAmerican

Keywordbanana pudding ice cream

Prep Time4?hours?30?minutes

Cook Time5?minutes

Total Time4?hours?35?minutes

开云体育s?servings

AuthorMeg's Everyday Indulgence

Equipment

Ice cream maker

Ingredients

2?cups?heavy cream
2 1/2?cups?whole milk
1/2?cup?granulated sugar
3.4 oz.?pkg.?instant banana pudding
1?large?ripe banana, cut into 1/2 coins then quartered
1/2?cup?crushed Nilla wafers, plus more for topping if desired

Instructions

Bring heavy cream and milk to a slight simmer. REmove from heat and stir in the sugar. Whisk until sugar dissolves. Pour into an airtight container and place in the refrigerator. Allow to cool completely, about 4 hours.
Once cool, stir in banana pudding mix. Freeze according to your ice cream machine directions. During last 3 minutes of freeze time, slowly add the banana chunks and crushed Nilla wafers. Eat right away or place in a freezer friendly container and freeze until ready to eat. Keep in freezer for up to 2 weeks.

Source: Meg's Everyday Indulgence

~~~~~

Rhonda in MO

German Chocolate Pound Cake

#251932

German Chocolate Pound Cake

Ingredients

1?box German Chocolate cake mix
1?tub coconut pecan icing
4?eggs
??cup?vegetable oil
1??cups?water?or milk

Instructions

Preheat your oven to 350 degrees.
Combine everything except the tub of icing together with an electric mixer or whisk. Then gently stir in the coconut pecan icing.
Grease and flour a Bundt pan, or spray with Bakers Joy. Pour the cake batter into the pan. Bake for 1 hour.
Cool in the pan, on a wire rack for 10 minutes. Remove from the pan, and cool an additional 10 minutes on the rack before slicing.

Source: Mrs Happy Homemaker

~~~~~

Rhonda in MO

Chicken Pot Pie with Crescent Rolls

#251931

Chicken Crescent Pot Pie

Ingredients

1/2?cup?mayonnaise
2?tbsp?all purpose flour
1?tsp?chicken bouillon granules
1/8?tsp?black pepper
3/4?cup?milk
10oz?bag?frozen mixed vegetables (thawed)
1.5?cups?chopped chicken (or turkey)
1?4oz?tube crescent rolls
salt and pepper to taste (optional)

Instructions

Preheat oven to 375 degrees.
In a saucepan, mix first 4 ingredients until smooth; gradually stir in milk. Bring to a boil over medium heat; cook and stir until thickened, about 2 minutes. Add vegetables and turkey; cook and stir until heated through. Season with garlic powder - and salt and pepper if desired. Transfer to a greased 8-in. square baking pan.
Unroll crescent dough and separate into 8 triangles; arrange over turkey mixture. Bake until casserole is heated through and topping is golden brown, 15-20 minutes.

Source: Mrs Happy Homemaker

~~~~~

Rhonda in MO

Marry Me Chicken – The Best Creamy, Cheesy Chicken Recipe

#251930

Marry Me Chicken

Ingredients

3?large chicken breasts?sliced in half lengthwise into cutlets
Salt and pepper?to taste
Flour to dredge
2-3?tablespoons?of olive oil
2-3?tablespoons?of butter
4-5?cloves?of garlic?minced
1-1/4?cups?chicken broth
1-1/4?cups?heavy cream
3/4?cup?shredded Parmesan
1?tsp?crushed red pepper
1 /2?tsp?Kinders buttery steakhouse seasoning?optional
1?tsp?garlic powder
1/2?tsp?thyme
1/2?cup?sun dried tomatoes?chopped
Fresh basil?minced

Instructions

Season the chicken cutlets with salt and pepper. Dredge in the flour and set to the side. Allow the chicken to sit for 5-10 minutes to give the flour time to adhere to the chicken.
Add the olive oil and butter to a large skillet. You will need equal amounts of both, about 2 to 3 tablespoons of each, depending on the size of your skillet. You will want the oil/butter mixture to cover the bottom. Working in batches, brown the chicken in the hot oil on each side. Drain on a paper towel. Season with salt and pepper immediately and set aside.
This next part is personal preference. You can discard the oil, wipe the pan, and sauté the garlic in more butter and oil OR you can sauté the minced garlic in the oil used to sear the chicken. By the time I brown all the chicken, the bits in my oil are pretty black and the oil has a black tinge to it too. I don’t like to use the oil after it has blackened, this is personal preference.
Sauté the garlic for 30 seconds to 1 minute on medium heat, until fragrant. Stir in the chicken broth and heavy cream, and scrape up any brown bits in the pan. Mix in the Parmesan cheese. Continue to simmer on medium to medium low heat for 3-5 minutes, stirring often.
Whisk in the spices. Season to taste with salt and pepper. Mix in the sun dried tomatoes. Place the chicken cutlets in the pan with the creamy sauce and continue to simmer on low heat until the sauce thickens, turning the chicken cutlets halfway through.
Garnish with minced fresh basil. I love to serve this over noodles or rice!

Source: Mrs Happy Homemaker

~~~~~

Rhonda in MO

5-Ingredient Buffalo Chicken Dip (Made in Crockpot)

#251929

Cheesy Crockpot Buffalo Ranch Dip

Ingredients

4?cups?shredded chicken
3/4?cup?Frank's red hot sauce?or your favorite buffalo sauce or buffalo sauce
1?cup?ranch dressing
8?ounces?cream cheese?room temperature
2?cups?shredded cheddar cheese?divided

Instructions

Combine all ingredients except for 1 cup of the cheddar cheese. Place in the crockpot.
Cook on low for 3-4 hours, stirring every 30 minutes or on high for 1-2 hours, stirring every 30 minutes.
Sprinkle the remaining cup of cheddar cheese over the dip once it's done cooking, cover, and allow the cheese to melt - about 5 minutes.

Source: Mrs Happy Homemaker

~~~~~

Rhonda in MO

Chicken Patty Parmesan

#251928

Chicken Patty Parmesan

Ingredients

For the chicken patties:

2?pounds?ground chicken
salt & pepper to taste
3/4?cup?Italian seasoned breadcrumbs
1/3?cup?milk
1?egg
1?cup?finely grated?Parmigiano-Reggiano cheese
3?large garlic cloves?minced
1/2?cup?fresh parsley leaves?chopped
pinch?of red pepper flakes
olive oil?to drizzle
For the sauce:?you can also use your favorite store-bought
2?tablespoons?extra virgin olive oil
2?tablespoons?butter
1?small yellow or white onion?minced
3?large cloves garlic?minced
1/2?cup?chicken broth
6?oz?can tomato paste
1 28?oz?can of Italian crushed tomatoes
1?teaspoon?red pepper flakes
1?teaspoon?dried oregano

To serve:

2?cups?shredded mozzarella cheese
3/4?cup?fresh parmesan cheese
chopped parsley?for garnish

Instructions

Preheat your oven to 500 degrees. Like 2 baking sheets with parchment paper.
Place the chicken in a large bowl. Make a well in the center of the meat & fill with the breadcrumbs. Moisten them with the milk and add the remaining ingredients, except for the olive oil. Form into 8 large but thin patties & place on the baking sheets. Drizzle each patty with a little olive oil.
Place them in the oven & cook for 15 minutes.
Meanwhile, make your sauce... (if making homemade).
Combine the butter & olive oil in a deep skillet or sauce pan. Add the onions & season with salt and pepper. Cook the onions until they are soft and translucent. Add the minced garlic and cook, while stirring, for another minute. Add the tomato paste & chicken broth and bring to a light boil. Add the tomatoes to the sauce and season with red pepper flakes and oregano. Reduce heat and simmer to thicken a bit.

To serve:

Top the chicken patties with marinara sauce. Sprinkle the patties evenly with the mozzarella & parmesan cheese. Put back into the oven to melt the cheese.
Garnish with fresh parsley, if desired.

Source: Mrs Happy Homemaker

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Rhonda in MO

One Skillet Mexican Street Corn Chicken

#251927

Mexican Street Corn Chicken

开云体育s:?4

Prep Time:?20?mins

Cook Time:?30?mins

Total Time:?50?mins

Description

Spice up your weeknight dinner with this?easy one skillet Mexican street corn chicken recipe! Featuring tender chicken, charred corn, and a flavorful sauce, this dish is sure to be a hit with the whole family.

Ingredients?

4?Ears?Corn on the Cob,?(or about 2 ? cups frozen, but never canned)
1?Egg,?large, beaten
??Cup?Flour
Kosher Salt
Black Pepper
2?Chicken Breasts,?large, boneless, skinless, chopped in 1" pieces
3?Tablespoons?Extra Virgin Olive Oil,?divided
2?Tablespoons?Chili Powder
2?teaspoons?Smoked Paprika
??Yellow Onion,?minced

2?Cloves?Garlic,?chopped
5?Tablespoons?Salted Butter
15?ounces?Mexican Crema
1?Lime,?juiced
??Cup?Cotija Cheese,?crumbled
??Cup?Cilantro,?fresh, chopped
2?Stalks?Green Onions,?chopped

Instructions

Cut the corn off 3 of the cobs and scrape any additional milk and pieces of corn off the cob into a bowl. The extra milk will make it more creamy. Set aside.
4 Ears Corn on the Cob

The last cob, grill until charring begins and set aside.
Place the egg in a shallow dish, whisk and set aside.
1 Egg
Place the flour in a separate shallow bowl and season with 1 teaspoon of each seasoning, and salt and pepper.
? Cup Flour,Kosher Salt,Black Pepper
Season the chicken with salt and pepper on both sides.
Kosher Salt,2 Chicken Breasts,Black Pepper
Dredge both sides of the chicken in the egg, and then the flour. Place the chicken on a plate.

Heat 2 tablespoons of olive oil in a cast iron skillet over medium-high heat. Once shimmering, add the chicken and begin to brown then turn down to medium and cook on both sides until golden, about 5 minutes per side. Remove the chicken from the pan to a separate plate.
3 Tablespoons Extra Virgin Olive Oil
Add 1 tablespoon of butter into the skillet. Add the onion, stirring into the butter. Cook until soft, 5 minutes.
? Yellow Onion,5 Tablespoons Salted Butter
Add about a tablespoon of olive oil to the pan along with the corn from the bowl, garlic, chili powder, smoked paprika, and season with salt and pepper. Cook until the corn is soft, about 5 minutes.
3 Tablespoons Extra Virgin Olive Oil,2 Tablespoons Chili Powder,2 Cloves Garlic,2 teaspoons Smoked Paprika
Reduce the heat to medium low. Mix in all but 1/3 cup of the crema. Season with salt. Slide the chicken into the sauce and cook until warmed through, 5 minutes.
15 ounces Mexican Crema
Remove the skillet from the heat.
1 Lime
Cut the grilled corn off the cob and arrange on the dish and finally mix the remaining 1/3 crema with the lime juice or just drizzle both over the dish.
Sprinkle on the crumbled cotija cheese, green onions and cilantro!
? Cup Cotija Cheese,? Cup Cilantro,2 Stalks Green Onions

Equipment

Cast Iron Skillet
Wusthof Knives
Measuring Cups and Spoons
Cutting Board

Source: Oh, Sweet Basil

~~~~~

Rhonda in MO

Beef Barley Soup

#251926

Beef Barley Soup

开云体育s:?8

Prep Time:?30?mins

Cook Time:?4?hrs

Total Time:?4?hrs?30?mins

Ingredients?

4?Pounds?Chuck Roast
Salt and Pepper,?as needed
3?Tablespoons?Olive Oil
1?Red Onion,?minced
4?Ounces?Baby Bella Mushrooms,?chopped
1/4?Cup?Red Wine Vinegar
Water,?as needed
1 1/2?Cups?Wild Rice
1?Cup?Pearl Barley
1?Packet?Au Jus
1?teaspoon?Onion Powder
1?teaspoon?Garlic Powder
2?teaspoons?Oregano,?or Italian seasoning

1?Tablespoon?Balsamic Vinegar
1?teaspoon?Worcestershire
16?Cups?Beef Broth
Spinach,?for serving
Parmesan

Instructions

Set the roast out for 20 minutes before you begin. Preheat the oven to 325 degrees. Season all sides of the beef with salt and pepper.
4 Pounds Chuck Roast,Salt and Pepper

In a large pot, heated over medium high heat, add the oil. Once shimmering, add the beef. Brown each side of the roast for a few minutes or until golden. Remove to a plate and add any accumulated juices.
3 Tablespoons Olive Oil
Turn the heat down to medium and add another drizzle of oil. Add the onions and a pinch of salt and pepper and cook for 3-5 minutes.
1 Red Onion,Salt and Pepper
Halfway through cooking, add the mushrooms, stirring occasionally until softened. At this point, add the vinegar and a little water to deglaze the bottom of the pan with a wooden spoon. Turn off the heat.
4 Ounces Baby Bella Mushrooms,1/4 Cup Red Wine Vinegar,Water
Sprinkle 1/3 of the wild rice and barley, sprinkle with a quarter of the seasonings, including the au jus. Repeat again, and season again. Add the final third of the grains and seasoning, with some remaining to go over the beef.
1 1/2 Cups Wild Rice,1 Cup Pearl Barley,1 Packet Au Jus,1 teaspoon Onion Powder,1 teaspoon Garlic Powder,2 teaspoons Oregano

Place the roast on top of all the grains and sprinkle the final of the seasonings over. Add 8 cups of beef broth, balsamic vinegar and Worcestershire and place the lid on the pot and slide into the preheated oven.
1 Tablespoon Balsamic Vinegar,1 teaspoon Worcestershire,16 Cups Beef Broth
Cook for 4-6 hours, checking every 2 hours and adding broth or water as needed so that it's not dry. Remove the pot from the oven and shred the meat. Add it back into the pot and then add the remaining broth, or until desired thickness.
16 Cups Beef Broth,Water
Water can be added as well if you run out of broth. Heat over the stove until the broth is warmed.
Place a little spinach in a bowl and pour the soup over the top with a good shaving of parmesan cheese.
Spinach,Parmesan

Source: Oh, Sweet Basil

~~~~~

Rhonda in MO