Sausage-ricotta-pepperoni Pizza (marketgrow.com)

#250788

This sausage-ricotta-pepperoni pizza brings together the best of classic pizzeria flavors with a creamy, savory twist. The bold, spicy sausage and crispy pepperoni balance perfectly against the rich, delicate dollops of fresh ricotta cheese, creating a pizza that’s hearty, luxurious, and absolutely irresistible. Whether you’re making it for a Friday night family dinner or a fun get-together with friends, this homemade pizza is sure to become a new favorite. A golden, chewy crust carries a simple tomato sauce and a generous amount of gooey mozzarella, making every bite a celebration of textures and flavors.
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INGREDIENTS
For the Dough:
list of 6 items
? 2 1/4 teaspoons active dry yeast (1 packet)
? 1 teaspoon sugar
? 3/4 cup warm water (about 110°F)
? 2 cups all-purpose flour
? 1 teaspoon salt
? 1 tablespoon olive oil
list end
For the Toppings:
list of 9 items
? 1/2 cup pizza sauce (store-bought or homemade)
? 1 1/2 cups shredded mozzarella cheese
? 1/2 cup cooked Italian sausage (crumbled)
? 1/2 cup pepperoni slices
? 1/2 cup ricotta cheese (whole milk preferred)
? 1 teaspoon dried oregano
? 1/2 teaspoon crushed red pepper flakes (optional)
? Fresh basil leaves (for garnish)
? Olive oil, for drizzling
list end
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INSTRUCTIONS
list of 5 items
1. Make the Dough:
list of 4 items nesting level 1
? In a small bowl, combine the warm water, yeast, and sugar. Let it sit for 5–10 minutes until foamy.
? In a large bowl, mix the flour and salt. Add the yeast mixture and olive oil. Stir to form a shaggy dough.
? Knead on a lightly floured surface for about 7–8 minutes until smooth and elastic.
? Place dough in a greased bowl, cover with a towel, and let rise in a warm spot for about 1 hour or until doubled in size.
list end nesting level 1
2. Prepare the Toppings:
list of 2 items nesting level 1
? While the dough is rising, cook the Italian sausage in a skillet over medium heat, breaking it up into small crumbles until browned. Drain excess fat
and set aside.
? Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven now to preheat.
list end nesting level 1
3. Assemble the Pizza:
list of 7 items nesting level 1
? Punch down the dough and roll it out on a floured surface to your desired thickness (about 12–14 inches wide).
? Transfer the dough to a pizza peel or baking sheet lined with parchment paper if not using a stone.
? Spread the pizza sauce evenly over the dough, leaving a slight border around the edges.
? Sprinkle the mozzarella cheese evenly over the sauce.
? Distribute the crumbled sausage and pepperoni slices evenly over the cheese.
? Dollop spoonfuls of ricotta cheese across the pizza.
? Sprinkle oregano and red pepper flakes over the top.
list end nesting level 1
4. Bake:
list of 2 items nesting level 1
? Slide the pizza onto the preheated stone or place the baking sheet into the oven.
? Bake for 10–12 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
list end nesting level 1
5. Finish and Serve:
list of 3 items nesting level 1
? Remove from oven and let cool for a minute.
? Drizzle lightly with olive oil and scatter fresh basil leaves on top.
? Slice and enjoy!
list end nesting level 1
list end

Creamy Red Pepper Shells (marketgrow.com)

#250787

Looking for a comforting, vibrant pasta dish that’s a little different from the usual marinara or Alfredo? These Creamy Red Pepper Shells are the perfect answer. The naturally sweet and smoky flavor of roasted red peppers blends beautifully with cream and Parmesan to create a luxurious sauce that clings perfectly to shell pasta. It’s a quick, vegetarian-friendly meal that feels both hearty and fresh — ideal for weeknight dinners or cozy weekends at home. Plus, it’s ready in under 30 minutes!
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INGREDIENTS:
list of 13 items
? 12 oz medium pasta shells
? 2 tablespoons olive oil
? 3 cloves garlic, minced
? 1 small yellow onion, finely chopped
? 1 (12 oz) jar roasted red peppers, drained and chopped
? 1 teaspoon smoked paprika
? 1/2 teaspoon crushed red pepper flakes (optional, for a little heat)
? 1/2 cup vegetable broth (or chicken broth)
? 3/4 cup heavy cream
? 1/2 cup freshly grated Parmesan cheese
? Salt and black pepper, to taste
? Fresh basil, for garnish
? Extra Parmesan, for serving
list end
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INSTRUCTIONS:
list of 6 items
1. Cook the Pasta
Bring a large pot of salted water to a boil. Cook the pasta shells according to the package directions until al dente. Reserve 1/2 cup of pasta water,
then drain and set aside.
2. Make the Sauce Base
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until soft and translucent, about 4–5 minutes.
Add the garlic and cook for another 30 seconds until fragrant.
3. Blend the Peppers
In a blender or food processor, combine the sautéed onions and garlic with the roasted red peppers, smoked paprika, and broth. Blend until smooth.
4. Finish the Sauce
Pour the blended sauce back into the skillet over low heat. Stir in the heavy cream and Parmesan cheese. Let the sauce simmer gently for 3–4 minutes, stirring
frequently, until it thickens slightly. Season with salt, black pepper, and red pepper flakes if using.
5. Combine with Pasta
Add the cooked shells to the sauce, tossing to coat. If the sauce is too thick, add a splash of the reserved pasta water until you reach your desired consistency.
6. Serve
Plate the creamy red pepper shells and garnish with fresh basil and a sprinkle of extra Parmesan. Serve hot and enjoy!
list end

Guacamole Quesadillas (marketgrow.com)

#250786

Creamy, tangy, and delightfully crispy, Guacamole Quesadillas are the perfect fusion of comfort and freshness. These easy-to-make quesadillas combine the rich, buttery goodness of fresh guacamole with melty cheese, all sandwiched between golden, crunchy tortillas. Whether you’re whipping them up for a quick lunch, a casual dinner, or a fun party appetizer, these quesadillas deliver big flavor with minimal effort. Serve them with your favorite salsa, sour cream, or extra guacamole for a guaranteed crowd-pleaser!
INGREDIENTS:
For the Guacamole:
list of 8 items
? 2 ripe avocados
? 1 small tomato, finely diced
? 1/4 cup red onion, finely chopped
? 1 small jalape?o, seeded and minced (optional for heat)
? 2 tablespoons fresh cilantro, chopped
? 1 tablespoon lime juice
? 1/2 teaspoon salt
? 1/4 teaspoon black pepper
list end
For the Quesadillas:
list of 3 items
? 4 large flour tortillas
? 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
? 1 tablespoon butter or oil, for cooking
list end
INSTRUCTIONS:
list of 4 items
1. Make the Guacamole:
In a medium bowl, mash the avocados with a fork until slightly chunky. Stir in the diced tomato, red onion, jalape?o (if using), cilantro, lime juice,
salt, and pepper. Mix well and taste for seasoning.
2. Assemble the Quesadillas:
Lay two tortillas flat. Spread a generous layer of guacamole over each tortilla, leaving about a 1/2-inch border around the edges. Sprinkle the shredded
cheese evenly over the guacamole. Top each with another tortilla to form a sandwich.
3. Cook the Quesadillas:
Heat a large skillet over medium heat and add the butter or oil. Once melted, carefully place one quesadilla in the skillet. Cook for 2–3 minutes on each
side, or until the tortilla is golden brown and crispy and the cheese inside is melted. Repeat with the second quesadilla.
4. Slice and Serve:
Remove from the skillet and let rest for a minute before slicing into wedges. Serve warm with extra guacamole, salsa, sour cream, or your favorite dipping
sauce.
list end

Spaghetti with Mushroom-herb Cream Sauce (marketgrow.com)

#250785

This spaghetti With mushroom-herb cream sauce is a cozy, comforting dish perfect for weeknight dinners or special occasions. Earthy mushrooms are sautéed until golden and enveloped in a rich, silky cream sauce, infused with a medley of fresh herbs like thyme and parsley. The sauce clings beautifully to the strands of spaghetti, creating a simple yet luxurious meal that’s ready in about 30 minutes. Whether you’re a vegetarian or just looking for a meatless meal option, this dish delivers big flavors with minimal effort.
INGREDIENTS:
list of 13 items
? 12 ounces spaghetti
? 2 tablespoons olive oil
? 2 tablespoons butter
? 1 pound cremini or button mushrooms, sliced
? 3 cloves garlic, minced
? 1 teaspoon fresh thyme leaves (or ? teaspoon dried thyme)
? ? teaspoon salt, more to taste
? ? teaspoon black pepper
? ? cup dry white wine (optional, can substitute vegetable broth)
? 1 cup heavy cream
? ? cup grated Parmesan cheese
? ? cup chopped fresh parsley
? Additional Parmesan for serving
list end
INSTRUCTIONS:
list of 7 items
1. Cook the spaghetti according to package instructions until al dente. Reserve ? cup of the pasta water, then drain the pasta and set aside.
2. Sauté the mushrooms: In a large skillet over medium-high heat, heat the olive oil and butter. Add the sliced mushrooms and cook, stirring occasionally,
until they release their moisture and turn golden brown, about 8-10 minutes.
3. Add the aromatics: Stir in the minced garlic, thyme, salt, and black pepper. Cook for another 1-2 minutes until fragrant.
4. Deglaze the pan: Pour in the white wine (or vegetable broth) to deglaze the skillet, scraping up any browned bits. Let it simmer for about 2-3 minutes,
reducing slightly.
5. Make the cream sauce: Reduce the heat to medium-low. Stir in the heavy cream and Parmesan cheese, cooking until the sauce thickens slightly, about 3-4
minutes.
6. Toss the pasta: Add the drained spaghetti to the skillet, tossing it with the sauce to coat evenly. If the sauce is too thick, add a splash of reserved
pasta water to loosen it.
7. Finish and serve: Stir in the chopped parsley. Taste and adjust seasoning if needed. Serve immediately with extra Parmesan cheese sprinkled on top.
list end

Ham and Cabbage Soup

#250784

Ham and Cabbage Soup

?Prep Time:?10 minutes
?Cook Time:?30 minutes
?Total Time:?40 minutes
?Yield:?10?-12?servings?1x

Description

This cabbage and ham soup is overflowing with delicious, comforting flavor. And all of that cabbage is good for you, too!

Ingredients

Scale1x2x3x

2 cups?diced or shredded ham
2 tablespoons?olive oil
1?onion, finely diced
2?large carrots, diced
2?stalks celery, diced
3?cloves garlic, minced
10 cups?ham or chicken broth*
1?2-pound head cabbage, cored and roughly diced
2?bay leaves
Salt and pepper

Instructions

In a large saucepan or small stockpot over medium heat, warm the oil. Add the onion and cook, stirring occasionally, until starting to become translucent, about 5 minutes. Add the carrots, celery and garlic and cook, stirring occasionally, until the carrots and celery are crisp-tender, about 3 minutes. Add the ham, broth, cabbage, and bay leaves and bring to a boil over high heat. Reduce to a simmer, cover, and cook until the cabbage is tender, 15 to 20 minutes. Add salt and pepper to taste. Remove the bay leaves before serving.
*To make ham broth, combine 2 smoked ham hocks, 1 carrot, 1 celery stalk, 1 onion (quartered), 2 bay leaves, 1 teaspoon whole peppercorns and 4 quarts water in a large stockpot. Bring to a boil over low heat, reduce to a very gentle simmer, cover and cook until the meat falls off the ham hocks, 3 to 4 hours. Strain the broth and add salt and pepper to taste. Makes about 3 quarts.

Source: Gimme Some Oven

~~~~~

Rhonda in MO

Chicken and Broccoli

#250783

Chicken and Broccoli

?Prep Time:?3 minutes
?Cook Time:?9 minutes
?Total Time:?12 minutes
?Yield:?0?About 2-4 servings?1x

Description

This quick Chicken and Broccoli Stir-Fry recipe is full of zesty flavors, it’s easy to customize, and it can be ready to go in a snap!

Ingredients

Scale1x2x3x

Stir-Fry Ingredients:

2 tablespoons?olive oil, divided
2?boneless skinless chicken breasts, cut into bite-sized?pieces
salt and pepper
1?batch Stir-Fry Sauce (see below)
1?bunch broccoli,?, stem discarded
1 teaspoon?
toppings: sliced green onions, toasted sesame seeds

Stir-Fry Sauce Ingredients:

2/3 cup?water
1/3?cup reduced-sodium soy sauce
3 tablespoons?
2 tablespoons?cornstarch
2 tablespoons?honey
2?cloves?garlic, peeled and minced
1?teaspoon?

Instructions

To Make The Stir-Fry:

Heat?1 tablespoon?olive oil in a??over medium-high heat. Add chicken breasts, and season with a generous pinch of salt and pepper. Cook for about 5 minutes, stirring occasionally, until the chicken is browned and mostly cooked through.
While the chicken is cooking, make your sauce.?(See below.)
Once the chicken is browned, add the remaining 1 tablespoon of olive oil and broccoli, and stir to combine. Continue cooking for an additional 3 minutes, until the broccoli is bright green. Stir in the sauce, and cook for an additional 1 minute until the sauce has thickened.? Remove from heat and stir in the sesame oil until combined.
Serve warm, garnished with green onions and toasted sesame seeds.? Or transfer to a sealed container and refrigerate for up to 3 days.

To Make The Sauce:

Whisk all ingredients together in a small bowl until combined.

Notes

I slightly tweaked the sauce recipe?in 2017, to add just a bit more to the recipe.? But it should still taste the same! :)

Source: Gimme Some Oven

~~~~~

Rhonda in MO

Strawberry Banana Smoothie

#250782

Strawberry Banana Smoothie

?Prep Time:?5 minutes
?Total Time:?5 minutes
?Yield:?About?2?servings?1x

Description

The classic strawberry banana smoothie recipe is hard to beat. It’s sweet, it’s fresh, it’s good for you, and it’s always tasty.

Ingredients

Scale1x2x3x

2 cups?frozen strawberries
1?fresh banana, peeled
1 cup?milk?(I used almond milk)
1 cup?ice

Instructions

Blend.??Add all ingredients to a blender and pulse until smooth.? If the mixture seems too thick, add in extra milk (or water).? If it seems too thin, add in extra strawberries or banana.
Serve.?Serve immediately and enjoy!

Source: Gimme Some Oven

~~~~~

Rhonda in MO

Triple Chocolate Banana Bread

#250781

Triple Chocolate Banana Bread

Triple Chocolate Banana Bread with a chocolate batter, chocolate chips, and rich chocolate glaze is super moist and delicious.

Prep Time15?mins

Cook Time50?mins

Total Time1?hr?5?mins

Course:?Bread

Cuisine:?American

Keyword:?banana, quick bread

?

开云体育s:?

?

Author:?Christin Mahrlig

Ingredients

1 1/2?cups?all-purpose flour
1/2?cup?unsweetened cocoa powder
1?teaspoon?baking soda
1/2?teaspoon?baking powder
1/4?teaspoon?salt
1/2?cup?butter,?softened
1/4?cup?packed light brown sugar
1/2?cup?white sugar
2?eggs
1 1/3?cups?mashed banana
1?teaspoon?vanilla extract
1?cup?semi-sweet chocolate chips

Glaze

1/4?cup?half-and-half
2?tablespoons?packed brown sugar
1?teaspoon?butter
1/2?teaspoon?vanilla
1/3?cup?semi-sweet chocolate chips

Instructions

Preheat oven to 350 degrees and grease and flour a?9X5-inch loaf pan.
In a large bowl, combine flour, cocoa powder, baking soda, baking powder, and salt.
Using an electric mixer, beat butter and sugar together until fluffy. With mixer on low speed, add eggs one at a time and then beat in bananas and vanilla extract.
Add flour mixture and stir until incorporated. Fold in chocolate chips.
Pour batter into prepared pan and bake 50 to 60 minutes, until toothpick comes out clean.
For glaze, in a small saucepan heat half-and-half and brown sugar until sugar dissolves and it just starts to simmer. Stir in butter and vanilla extract. Add chocolate chips, remove from heat, and let sit for 1 minute. Stir until smooth. Let glaze cool slightly and then drizzle on cooled bread.

Nutrition

Calories:?367kcal

Source: Spicy Southern Kitchen

~~~~~

Rhonda in MO

Banana Cupcakes with Nutella Frosting

#250780

Banana Cupcakes with Nutella Frosting

Banana and Nutella make such a great flavor combination in these moist Banana Cupcakes with a smooth and creamy Nutella frosting. The frosting is so good you won't be able to resist licking the bowl clean.

Prep Time20?mins

Cook Time20?mins

Total Time40?mins

Course:?Dessert

Cuisine:?American

Keyword:?banana, cupcakes, nutella

?

开云体育s:?

?

Author:?Christin Mahrlig

Equipment

Muffin Tin
Cupcake Liners
Electric Stand Mixer

Ingredients

1 1/4?cups?all purpose flour
1 1/2?teaspoons?baking powder
1/2?teaspoon?baking soda
1/2?teaspoon?cinnamon
1/8?teaspoon?ground nutmeg
1/4?teaspoon?salt
1 1/3?cups?mashed banana
1/2?cup?sour cream
1 1/2?teaspoons?vanilla extract
3/4?cup?sugar
1/2?cup?unsalted butter,?room temperature
1?large egg
1?large egg yolk

Nutella Frosting

1?cup?unsalted butter,?almost room temperature
2?cups?confectioners' sugar
1?cup?Nutella
2?tablespoons?half-and-half?or heavy cream or milk
1?teaspoon?vanilla extract

Instructions

Preheat oven to 350 degrees and line 12 muffin cups with cupcake liners.
Combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a medium bowl.
In another bowl, mix together mashed banana, sour cream, and vanilla.
Using an electric mixer, beat butter and sugar until light and fluffy, about 3 minutes. Add egg and egg yolk and mix well.
Add flour mixture in 3 additions, alternating with banana mixture in 2 additions.
Divide batter between prepared muffin cups and bake for about 20 minutes, or until just firm on top.
Let cool a few minutes in pan and then remove from pan to cool completely.
For frosting, beat butter until smooth. Add confectioners' sugar and beat on low until smooth. Add nutella and beat on medium until fully mixed in. Beat in half-and-half and vanilla. Frost cupcakes using a pastry bag fitted with a large tip or with an offset spatula.

Notes

Use overripe bananas for this recipe.

Cupcakes can be stored at room temperature for a few days.

Nutritional info is provided as an estimate only and will vary based on brands or products used.

Nutrition

Source: Spicy Southern Kitchen

~~~~~

Rhonda in MO

Bananas Foster Banana Pudding

#250779

Bananas Foster Banana Pudding

Bananas Foster Banana Pudding makes a mouthwatering southern dessert and will feed a crowd. It tastes like traditional Banana Pudding, but better. Since it's flavored like the famous New Orleans dessert, it would be perfect for a Mardi Gras party.

Course:?Dessert

Cuisine:?Southern

Keyword:?Mardi Gras, New Orleans

?

开云体育s:?

Equipment

heavy-bottom saucepan
Large Skillet

Ingredients

4?egg yolks
2?cups?milk
1?cup?half-and-half
1 1/2?cups?sugar
3 1/2?tablespoons?all-purpose flour
1/4?teaspoon?salt
1?teaspoon?vanilla extract
1/2?cup?butter?(1 stick)
1/2?cup?packed light brown sugar
1/2?teaspoon?cinnamon
6?bananas,?sliced into rounds
1/3?cup?dark rum
1?box of Vanilla wafers
1?cup?heavy cream
2?tablespoons?sugar
additional vanilla wafers for garnishing top

Instructions

Combine the egg yolks, milk, and half-and-half in a heavy-bottomed saucepan and whisk well.
In a medium bowl whisk together sugar, flour, and salt.
Stir flour mixture into milk mixture. Cook over medium heat, stirring constantly until thickened, about 10 minutes. Remove from heat and stir in vanilla. Set aside.
Heat butter in a large skillet until melted.
Add brown sugar and cinnamon and cook over medium heat until bubbly.
Add bananas and cook 2 to 3 minutes.
Add rum and ignite with a long match. Baste the bananas with the syrup until flames subside. Let cool slightly.
In a 3-quart baking dish or 9x13-inch pan, layer 1/3 of vanilla wafers on bottom of dish.
Top with 1/3 the banana mixture and then 1/3 of the custard. Repeat layers 2 times. Cover with plastic wrap and chill for at least 4 hours.
Using an electric mixer, beat cream until foamy. add 2 tablespoons sugar and continue to beat until soft peaks form. Spread on top of banana pudding.
If desired, decorate top with more vanilla wafers.

Notes

Nutritional info is provided as an estimate only and will vary based on brands of products used. Not to be used for specific dietary needs.

Nutrition

Source: Spicy Southern Kitchen

~~~~~

Rhonda in MO

Banana Macadamia Pancakes

#250778

Banana Macadamia Pancakes

Banana Macadamia Pancakes have all the flavor of Hawaii. Mashed banana and toasted macadamia nuts give these soft, fluffy pancakes lots of flavor.

Prep Time15?mins

Cook Time5?mins

Total Time20?mins

Course:?Breakfast

Cuisine:?American

Keyword:?banana, pancakes

?

开云体育s:?

Equipment

Mixing Bowls
Whisk

Ingredients

1 1/2?cups?all-purpose flour
2?tablespoons?sugar
1?teaspoon?baking powder
3/4?teaspoon?baking soda
1/4?teaspoon?salt
3?tablespoons?melted butter
1 1/2?cups?buttermilk
2?large?eggs
1 1/2?teapsoons?vanilla extract
1?large?very ripe banana
1/2?cup?chopped salted roasted macadamia nuts
slice banana, butter, maple syrup for serving

Instructions

In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
In a medium bowl, whisk together the melted butter, buttermilk, eggs, and vanilla. Mash the banana well and stir it in.
Add the liquid ingredients to the dry and stir just until combined. Stir in the macadamia nuts.
Heat a large nonstick skillet or griddle over medium heat. Grease well with butter or vegetable oil.
Use a 1/4 cup measuring cup to form pancakes. Cook until bubbles form on top. Flip over and continue to cook until cooked through. Turn down the heat some if they start to get too browned before they are set.
Serve with butter, banana slices, and syrup.

Notes

A little cinnamon can be added for extra flavor.

Nutrition

Source: Spicy Southern Kitchen

~~~~~

Rhonda in MO

Avocado, Shrimp, and Tequila Fettuccine

#250777

Avocado, Shrimp, and Tequila Fettuccine

A light and fresh pasta dish perfect for warmer weather.

Course:?Main Course

?

开云体育s:??to 4 servings

?

Author:?Christin Mahrlig

Ingredients

12?ounces?fettuccine
1?tablespoon?olive oil
1?tablespoon?butter
salt and pepper
1?teaspoon?ground cumin
1?teaspoon?paprika
1?pound?shrimp,?peeled and deveined
1?shallot,?chopped fine
2?cloves?garlic,?minced
1/2?cup?tequila
1?cup?chicken broth
2?teaspoons?lime zest
pinch or two of red pepper flakes
1/4?cup?heavy cream
1?tomato,?seeded and chopped
2?tablespoons?butter
1?avocado?diced
2?tablespoons?chopped fresh cilantro?optional

Instructions

Bring a large pot of water to a boil. Salt the water and add pasta. Cook until al dente. Drain.
In a large pan, heat olive oil and 1 tablespoon butter over medium-high heat. Season shrimp with salt and pepper and sprinkle with cumin and paprika. Add shrimp to pan. Cook until pink on bottom and flip over. As soon as you get them flipped, add shallots and garlic. Then add tequila and carefully tilt the pan to ignite the tequila (if you have a gas stove). The flames can go pretty high so make sure your face is nowhere near the pan! Note: it's not necessary to light the tequila. Most of the alcohol will still burn off and it will taste pretty much the same.
Remove shrimp and set aside. Add chicken broth and simmer until reduced in half.
Add heavy cream, lime zest, and red pepper flakes and simmer 1 minute. Season sauce to taste with salt and pepper.
Add tomato and 2 tablespoons butter. Turn heat off, stir to incorporate the butter and add fettuccine and shrimp to pan. Toss to coat fettuccine.
Divide into serving bowls and top with avocado and cilantro.

Nutrition

Calories:?703kcal

Source: Spicy Southern Kitchen

~~~~~

Rhonda in MO

Asparagus Salad

#250776

Asparagus Salad

Asparagus Salad blends the flavors of crisp roasted asparagus, fresh cherry tomatoes, garlicky couscous, feta cheese, and a light balsamic vinaigrette into the ideal spring salad.

Prep Time30?mins

Cook Time17?mins

Total Time47?mins

Course:?Side Dish, Vegetarian

Cuisine:?American

Keyword:?asparagus salad

?

开云体育s:??servings

?

Author:?

?

Cost:?$7.12

Equipment

?15 x 21-inch

Ingredients

1?pound?asparagus
2?tablespoons?olive oil
1?teaspoon?
1/2?teaspoon?
1?lemon
1?(5.8-ounce) package??see note 1
1?cup?halved cherry tomatoes
1/3?cup?crumbled feta cheese

Dressing

3?tablespoons?
2?tablespoons?olive oil
1/2?teaspoon?minced garlic
1?teaspoon?
1/2?tablespoon?honey

Instructions

Preheat oven to 425°F. Juice the lemon using a citrus juicer to get 1 tablespoon lemon juice. Break the woody ends off the asparagus. Toss asparagus, olive oil, salt, and pepper together on a large sheet pan.?Space out asparagus on a sheet pan so it has plenty of room to roast; if the pan is crowded, it will steam instead of roast.
Bake in the oven for 7–15 minutes, cook time depends on the asparagus thickness; thinner stems will cook very quickly. Flip the spears once halfway through. Remove and squeeze 1 tablespoon lemon juice over the spears. Allow to cool and chop into 2-inch pieces.
Prepare the packaged couscous according to package directions. Transfer to a large bowl and allow to cool (see note 1).
Pour the balsamic vinegar in a small pot over medium heat. Bring to a boil and reduce until the vinegar is halved (about 1-1/2 tablespoons). This happens very quickly once it is boiling, so don’t walk away.
Allow the reduced balsamic to cool slightly, then add to a mason jar. Add remaining dressing ingredients and season to taste with salt and pepper. Seal the jar and shake to combine. You may need to stir the dressing to get the honey incorporated. Place in the fridge to chill until ready to dress salad; shake again before topping the salad.
Halve the cherry tomatoes. Add the tomatoes and asparagus to the large bowl with the couscous. Gently toss. Shake the dressing and drizzle it over the salad to taste. Add another squeeze of fresh lemon juice, if desired. Gently toss again and top with the crumbled feta cheese. Taste and adjust seasoning if needed. Enjoy immediately.

Notes

Note 1: I use Near East’s boxed and seasoned “” couscous mix for this salad, but you can substitute 1/2 cup of plain couscous. Be sure to use??for quick cooking and the best texture.

Storage:?If you don’t plan on eating all the salad, only dress what you will eat, since this salad doesn’t sit well with the dressing for an extended time.

Nutrition

Source: Chelsea's Messy Apron

~~~~~

Rhonda in MO

Apricot Chicken

#250775

Apricot Chicken

Whip up this saucy, shredded Apricot Chicken with an easy coconut rice base for a nutritious, delicious dinner that’s ready in 30 minutes or less!

Prep Time20?mins

Cook Time10?mins

Total Time30?mins

Course:?Dinner

Cuisine:?American, Healthy

Keyword:?apricot chicken

?

开云体育s:??servings

?

Author:?

?

Cost:?$8.29

Equipment

?or grill pan

Ingredients

3/4?cup?basmati rice
1?(13.5-ounce) can?lite coconut milk
?and?
2?Persian cucumbers?or 1 English cucumber
4?tablespoons?rice wine vinegar?divided
8?teaspoons?olive oil?divided
1?pound?boneless, skinless chicken breasts?or 1-1/2 cups prepared rotisserie chicken, see note 1
Vegetable oil?for oiling grill grates
1?tablespoon?freshly minced ginger?1-inch piece
1?tablespoon?freshly minced garlic?3 cloves
1/4 to 1/2?teaspoon?red pepper flakes?add to heat preference
2?tablespoons?apricot preserves
1?tablespoon?reduced-sodium soy sauce
1?tablespoon?cornstarch
1/2?cup?water?or chicken broth
1?teaspoon?granulated sugar?optional
1?large?ripe avocado?thinly sliced

Instructions

Cook rice in a small pot with coconut milk and 1/4 teaspoon salt; bring to a boil over high heat. Reduce to low, cover, and simmer for 10–15 minutes until milk is absorbed. Let stand covered for 10 minutes. Fluff rice with a fork.
Meanwhile, slice cucumbers into 1/4-inch rounds. In a medium bowl, whisk 2 teaspoons rice wine vinegar, 1 tablespoon olive oil, and 1/4 teaspoon each of salt and pepper. Toss cucumbers in the mixture and set aside. Toss again before serving.
If using rotisserie chicken, shred or cut chicken off the bones. If grilling chicken, preheat grill or grill pan to medium-high heat (400–450°F). Generously oil grill grates with vegetable oil (I use a paper towel). Halve and pound chicken for even thickness (not super flat), then season both sides with olive oil, salt, and pepper. Cook for 8–10 minutes, flipping once halfway, or until juices run clear and internal temperature reaches 160–165°F. Tent chicken with foil and let rest for 5–10 minutes, then thinly slice or shred.
Make sauce by heating remaining 2 teaspoons olive oil in a medium pan over medium heat. Sauté ginger, garlic, and red pepper flakes 1–2 minutes until fragrant. Add apricot preserves, soy sauce, and remaining 3 tablespoons + 1 teaspoon rice vinegar. Boil over high heat, reduce heat to medium, and simmer 2–3 minutes until reduced by half. In a separate small bowl, whisk cornstarch with water until smooth, then gradually stir mixture into sauce until it thickens, about 2 minutes. Remove from heat and season with salt, pepper, and optional sugar to taste. Toss chicken in sauce until well coated.
Assemble by dividing coconut rice between plates or bowls, then top with sauced chicken, cucumbers, and thinly sliced avocado. Drizzle with remaining apricot sauce. Enjoy hot!

Notes

Note 1: There are a few ways to prepare the chicken for this meal. I recommend using a rotisserie chicken or grilling the chicken for best flavor, but see the post for how to sauté or bake the chicken for this meal.

Storage: Keep leftovers in an airtight container in the fridge for up to 5 days.

Nutrition

Source: Chelsea's Messy Apron

~~~~~

Rhonda in MO

Polish-American City Chicken

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Polish-American City Chicken

?polishfeast.com

Serves:?4

Made By: Eugene Williams

"Really good food"

This Polish-American classic City Chicken features breaded and fried skewers of pork and veal, making it a perfect nostalgic comfort food.
Author: Laura

Recipe Type: American, Polish

Total Time: 1 hour

Prep Time: 15 minutes
Cook Time: 45 minutes

Ingredients:

1/2?pound	pork?Pork cut into 1 – 1 1/2 inch cubes
1/2?pound	veal?Veal cut into 1 – 1 1/2 inch cubes
	salt?Salt to taste
	flour?All-purpose flour for breading
2	eggs?Eggs lightly beaten
2?tablespoons	water?Water
2?cups	Seasoned breadcrumbs
	vegetable oil?Vegetable oil for frying

Directions:

Preheat the Oven: Preheat your oven to 350°F (175°C).

Season and Skewer: Season the pork and veal cubes with seasoning salt. Thread the meat onto wooden skewers.

Set Up Breading Station: Prepare three bowls: one with flour, one with beaten eggs mixed with water, and one with seasoned breadcrumbs.

Bread the Skewers: Dredge each skewer in flour, then dip in the egg mixture, and finally roll in breadcrumbs to coat thoroughly.

Fry the Skewers: Heat oil in a large skillet over medium heat. Fry the breaded skewers until golden brown on all sides.

Bake the Skewers: Transfer the fried skewers to a baking dish. Cover with foil and bake for about 20 minutes. Remove the foil and bake for an additional 5 minutes to crisp up the breading.

Notes:

If you have a wire rack that fits in your baking dish, use it and add a little water to the bottom of your dish to steam the City Chicken and keep it moist as it bakes.Alternatively, place the skewers on top of crumbled foil to keep them elevated above the water or on top of vegetables you’re roasting at the same time.For a low-carb version, substitute the breadcrumbs with ground almonds, ground almonds mixed with Parmesan cheese, or ground pork rinds.

Source:?

Ginny Butterfield
Cranberry Twp, Pa

Black Bean and Corn Salad

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Black Bean and Corn Salad

Serves:?6

Easy
Author: Recipe courtesy of Guy Fieri

Recipe Type: side-dish

Prep Time: 5 min
Cook Time: 6 min

Ingredients:

4?ears	corn, husks removed
2?tablespoons	olive oil
1?cup	diced?red bell peppers
3/4?cup	diced?red onions
1/4?cup	cider vinegar
1?(15-ounce) can	black beans, rinsed and drained
1?teaspoon	minced?garlic
1/2?cup	snow peas, julienned
1?teaspoon	sea?salt
1?teaspoon	freshly cracked?black pepper

Directions:

Preheat the grill to medium.

Grill the corn until lightly charred, about 2 minutes, turning frequently. Transfer the corn to a cutting board and using a serrated knife remove the kernels. Set aside.

In a medium saute pan over medium-high heat, add the olive oil, then the red bell pepper and the red onion. Saute for 3 minutes, then add the vinegar, beans and corn and saute for 2 minutes. Stir in the garlic and the snow peas and saute for 1 minute more. Remove from the heat to a serving bowl and season with salt and pepper. Serve warm or cold.

Source:?

--

Ginny Butterfield
Cranberry Twp, Pa

Strawberry Cloud Smoothie

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Strawberry Cloud Smoothie (The Kitchn)

Serves:?2

Too pretty to drink? Nope.
Recipe Type: Breakfast, Smoothie, Beverage

Total Time: 5 min

Prep Time: 5 min

Ingredients:

1 3/4?cups	unsweetened dairy or nondairy?milk
1/2?cup	coconut-flavored?yogurt, divided
2?cups	frozen?strawberries?(about 10 ounces)

Directions:

Place 1 3/4 cups unsweetened milk, 1/4 cup of the coconut-flavored yogurt, and 2 cups frozen strawberries in a blender. Blend on high speed until smooth and creamy, about 1 minute.

Spoon the remaining 1/4 cup coconut-flavored yogurt down the sides of 2 tall glasses (2 tablespoons per glass). Divide the smoothie evenly between the glasses. Serve with straws.

Source:?

--

Ginny Butterfield
Cranberry Twp, Pa

Sicilian Panzanella

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Sicilian Panzanella

Serves:?8

Made By: Jeffrey Brown

"Very traditional Sicilian salad. Serve with any grilled meat or fish. I like lamb chops or swordfish."

Panzanella recipes benefit from the liquid exuded by the tomatoes, so we tossed them with some salt and let them drain in a colander until they’d shed a good bit of juice. Using that juice in our Italian Bread Salad’s dressing boosted its fresh flavor. Staling the bread in the oven until it turned golden brown gave our Panzanella a nutty flavor and allowed the dressing to lightly saturate the pieces of bread before we stirred in the tomatoes.

Prep Time: 30 min.

Ingredients:

6?cups	rustic italian or?French bread, cut or torn into 1-inch pieces (1/2 to 1 pound)
1/2?cup	extra-virgin olive oil
	salt and ground black pepper
2?cloves	garlic, minced
2	anchovy fillets, minced
2?tablespoons	capers, rinsed
1 1/2?pounds	tomatoes, cored, seeded, and cut into 1-inch pieces
3?tablespoons	red wine vinegar
1	cucumber, peeled, halved lengthwise, seeded, and sliced thin
1?cup	mozzarella cheese, cubed
1	small?red onion, halved and sliced thin
1	shallot, sliced thin
3?tablespoons	mint leaves, chopped
1/4?cup	fresh basil , chopped

Directions:

1. Adjust oven rack to middle position and heat oven to 400 degrees. Toss bread pieces with 2 tablespoons oil and ? teaspoon salt; arrange bread in single layer on rimmed baking sheet. Toast bread pieces until just starting to turn light golden, 15 to 20 minutes, stirring halfway through. Set aside to cool to room temperature.

2. Gently toss tomatoes and ? teaspoon salt in large bowl. Transfer to colander and set over bowl; set aside to drain for 15 minutes, tossing occasionally.

3. Whisk remaining 6 tablespoons oil, vinegar, garlic, anchovy fillets, capers, and 1/4 teaspoon pepper into reserved tomato juices. Add bread pieces, toss to coat, and let stand for 10 minutes, tossing occasionally.

4. Add tomatoes, cucumber, shallot, onion, cheese, mint, and basil to bowl with bread pieces and toss to coat. Season with salt and pepper to taste, and serve immediately.

Ginny Butterfield
Cranberry Twp, Pa
?

Authentic Italian Bolognese Sauce

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Authentic Italian Bolognese Sauce

Serves:?5

Made By: Eugene Williams

"One good sauce very tasty now that's Italian"

We should have posted The Secret to Authentic Italian Bolognese Sauce Recipe last year after we returned from Italy, but better late than never!
Author: Sweet Basil

Prep Time: 12 -15

Ingredients:

1?tablespoon	butter
1?tablespoon	olive oil
2	carrots?minced
2	celery?minced
1	red?onion?minced
6?cloves	of?garlic?minced
1?lb	ground?beef?higher fat
1?lb	Italian sausage
2?cups	of halved?tomatoes
2 15?ounces	tomato sauce
1 15?ounces	can fire roasted?tomatoes
1/4?cup	heavy?cream?*see note
1/4?cup	milk
	dash of cooking white?wine?*see note
	zest of 1?lemon
	a squeeze of?lemon juice
	dash of?nutmeg
2	bay leaves
	salt and?pepper?to taste
	parmesan?cheese?for serving

Directions:

Heat an oven to 425 degrees.

Place 2 Cups of fresh tomatoes on a baking sheet and drizzle with oil and salt.

Roast for 20 minutes or until soft and charred bits are appearing.

Remove the tomatoes and set aside.

Once cooled a little, blend the tomatoes in a blender to make a tomato sauce.

In a Dutch Oven , over medium high heat, add the butter and oil. Once melted, add the carrots, celery, and onion.

Saute, stirring occasionally until tender, about 5 minutes.

Add the garlic and cook for another minute.

Add the ground beef and sausage and use a meat chopper (it's only $6 and worth every penny) to ground up the meat as it's cooking.

Once the meat is cooked, start adding all other ingredients.

Stir to combine and simmer for 2-3 hours or up to an entire afternoon.

Remove the bay leaves and serve with fresh pasta and fresh parmesan cheese.

Source:?

Ginny Butterfield
Cranberry Twp, Pa

Spaghetti al Tonno

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Spaghetti al Tonno

Serves:?4

Made By: Jeffrey Brown

"This is so Sicilian and easy to make. Serve with Italian bread or crostini rubbed with garlic cloves."

This recipe for spaghetti with tuna is quick, easy, and has all the rich flavor of a classic meat sauce. but is ready in less than an hour!

Yield:?4
Prep Time: 20 min
Cook Time: 35 min

Ingredients:

2?(7-ounce) cans	tuna packed in olive oil , drained
1?(12-ounce) package	spaghetti
2?tablespoons	extra-virgin olive oil
3	anchovy fillets
2?tablespoons	capers
3?cloves	garlic, minced
1/2?cup	dry white wine
1/4?teaspoon	dried oregano
1?pinch	red pepper flakes, to taste
3?cups	San Marzano tomatoes
	salt and freshly ground pepper , to taste
1?pinch	cayenne pepper, or to taste
1?tablespoon	extra-virgin olive oil , to drizzle
1/4?cup	Italian parsley , chopped
1/4?cup	freshly grated?Parmigiano-Reggiano, to taste

Directions:

1) Heat olive oil in a large saucepan over medium heat. Cook and stir anchovy and capers in hot oil until anchovy crumbles, about 2 minutes. Add garlic; cook and stir until fragrant, about 1 minute.

2) Pour white wine, oregano, and red pepper flakes into the skillet and increase heat to high; cook until mixture reduces and about 3 tablespoons of liquid remain, 2 to 4 minutes.

3) Stir tomatoes into the skillet and bring to a simmer. Season tomato mixture with salt, black pepper, and cayenne pepper. Reduce heat to medium and simmer until slightly reduced, about 10 minutes.

4) Stir tuna and 1/4 cup parsley into tomato sauce, breaking up tuna with a wooden spoon while stirring. Reduce heat to medium-low and simmer for about 10 minutes.

5) Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until almost cooked through and still slightly firm to the bite, 9 to 11 minutes. Drain and transfer spaghetti back to the pot.

6) Pour tomato sauce over spaghetti into the pot; stir to combine, cover the pot with a lid, and let sit until spaghetti is cooked through, about 3 minutes. Ladle spaghetti into bowls, drizzle with extra-virgin olive oil, and sprinkle Parmigiano-Reggiano cheese and parsley over the top.

Source:?

Ginny Butterfield
Cranberry Twp, Pa

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