Doctorbowl Recipe (Healthy, quick,and easy quiche)
Not sure why the name "Doctorbowl", but this looks good, so sharing
the recipe as I found it? --Ginny
Doctorbowl
Made By:
Lloyd Claude Gilman
"Healthy, quick,and easy quiche"
Ingredients:
| 5 |
Yukon Gold potato |
|
large handful of?spinach, chopped |
| 1/2 |
yellow pepper, chopped |
|
handful of?cherry tomatoes, halved |
| 3 |
eggs |
| 1/2?cup |
milk |
|
handful of?cheese |
Directions:
??Preheat oven to 200c (350¡ãF)
??Boil your potatoes until soft
??Prepare your 9 inch dish. Add potatoes to the dish and
smash them so you're sure to cover the dish
??Drizzle some oil over the potatoes and season with salt
and pepper
??Add the spinach, pepper and tomatoes
??Mix the eggs with the milk and pour the mixture over the
vegetables.
??Top with cheese and bake for 25-30 minutes
Ginny Butterfield
Cranberry Twp, Pa
|
Buckeye Brownie Cookies, from cookingcuriosity.com
Buckeye brownie cookies are a decadent treat that combines the rich, fudgy texture of brownies with the creamy, peanut-buttery taste of Buckeye candy, popular in Ohio and beyond. These cookies are perfect for anyone who loves the combination of chocolate and peanut butter. The base of the cookie is like a chewy brownie, topped with a luscious peanut butter ball that¡¯s partially dipped in smooth, melted chocolate to resemble the look of a Buckeye nut. Ideal for holiday gatherings, potlucks or as a special treat for chocolate and peanut butter lovers, these cookies are sure to impress with their delightful flavor and attractive appearance.
INGREDIENTS:
list of 3 items
? For the Brownie Cookies:
list of 4 items nesting level 1
? 1 box (about 18-20 oz) brownie mix (choose a fudgy type)
? 2 eggs
? 1/3 cup vegetable oil
? 1/4 cup all-purpose flour
list end nesting level 1
? For the Peanut Butter Filling:
list of 2 items nesting level 1
? 3/4 cup creamy peanut butter
? 1/2 cup powdered sugar
list end nesting level 1
? For the Chocolate Coating:
list of 2 items nesting level 1
? 1 cup semisweet chocolate chips
? 2 tablespoons shortening or coconut oil
list end nesting level 1
list end
DIRECTIONS:
list of 6 items
1. Prepare the Brownie Cookies:
list of 4 items nesting level 1
? Preheat your oven to 350¡ãF (175¡ãC) and line a baking sheet with parchment paper.
? In a large bowl, combine the brownie mix, eggs, vegetable oil, and flour. Stir until well mixed and a dough forms.
? Take about 1 tablespoon of dough, roll it into a ball, and place it on the prepared baking sheet. Flatten slightly.
? Repeat with the remaining dough, spacing the cookies about 2 inches apart.
list end nesting level 1
2. Bake the Cookies:
list of 2 items nesting level 1
? Bake in the preheated oven for 8 to 10 minutes, or until the cookies are just set. They should still be soft in the center.
? Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
list end nesting level 1
3. Make the Peanut Butter Filling:
list of 2 items nesting level 1
? In a medium bowl, mix together the peanut butter and powdered sugar until smooth.
? Roll the mixture into small balls, about 1 teaspoon each.
list end nesting level 1
4. Assemble the Cookies:
list of 1 items nesting level 1
? Once cookies are cool, press a peanut butter ball into the center of each cookie.
list end nesting level 1
5. Prepare the Chocolate Coating:
list of 1 items nesting level 1
? In a small microwave-safe bowl, combine the chocolate chips and shortening or coconut oil. Microwave in 30-second intervals, stirring after each, until
the mixture is smooth and fully melted.
list end nesting level 1
6. Dip the Cookies:
list of 2 items nesting level 1
? Dip the top of each cookie into the melted chocolate, covering the peanut butter ball partially. Allow the excess chocolate to drip off.
? Return the cookies to the wire rack and let the chocolate set completely, about 30 minutes at room temperature or 10 minutes in the refrigerator.
list end nesting level 1
list end
Buckeye Brownie Cookies are not just a treat to eat but also fun to make, especially with kids or friends. The final product is a visually appealing and
incredibly tasty combination of textures and flavors that make these cookies a hit at any event.
|
These cheesy potato bites are the perfect bite-sized snack for any gathering or family meal. With a crispy golden crust on the outside and a soft, cheesy, and flavorful inside, these bites are sure to be a crowd-pleaser. The combination of sharp cheddar cheese, creamy mashed potatoes, and a hint of garlic and chives makes them irresistible. Whether served as an appetizer, side dish, or snack, these Cheesy Potato Bites are easy to make and guaranteed to disappear quickly!
INGREDIENTS:
list of 11 items
? 3 large russet potatoes, peeled and cut into chunks
? 1 cup sharp cheddar cheese, shredded
? ? cup grated Parmesan cheese
? 2 tablespoons unsalted butter
? 2 cloves garlic, minced
? 2 tablespoons sour cream
? ? cup chopped chives
? Salt and pepper to taste
? 1 egg, beaten
? 1 cup panko breadcrumbs
? Cooking spray or oil for frying
list end
INSTRUCTIONS:
list of 6 items
1. Prepare the potatoes: Boil the potato chunks in salted water until tender, about 10-15 minutes. Drain and mash the potatoes until smooth.
2. Make the filling: In the mashed potatoes, stir in cheddar cheese, Parmesan, butter, minced garlic, sour cream, and chopped chives. Season with salt
and pepper to taste.
3. Shape the bites: Once the mixture is cool enough to handle, scoop about a tablespoon of the potato mixture and roll it into a ball. Repeat with the
remaining mixture.
4. Coat the bites: Dip each potato ball into the beaten egg, then roll it in the panko breadcrumbs to coat evenly.
5. Cook the bites: Heat oil in a skillet over medium heat, or use an air fryer for a healthier option. Fry the potato bites in batches until golden and
crispy, about 2-3 minutes per side. If using an air fryer, spray the bites lightly with cooking spray and air fry at 400¡ãF for 10-12 minutes, flipping
halfway through.
6. Serve: Let the bites cool slightly before serving with your favorite dipping sauce, like ranch or sour cream.
list end
Enjoy your crispy, cheesy, and delicious Cheesy Potato Bites!
|
Summer Pasta Salad (marketgrow.com)
Summer pasta salad is a vibrant and refreshing dish that captures the essence of the season with its colorful mix of fresh vegetables and tender pasta, all tossed in a light and tangy dressing. This salad is perfect for picnics, barbecues, or as a side dish for any summer meal. The combination of juicy tomatoes, crisp cucumbers, sweet bell peppers, and fragrant basil creates a delightful medley of flavors and textures. The simple yet flavorful dressing ties everything together, making this salad a satisfying and easy-to-make option for enjoying the bounty of summer produce.
INGREDIENTS
list of 8 items
? 8 ounces rotini or fusilli pasta
? 1 cup cherry tomatoes, halved
? 1 cup cucumber, diced
? 1 red bell pepper, diced
? 1/2 red onion, thinly sliced
? 1/2 cup black olives, sliced
? 1/2 cup feta cheese, crumbled
? 1/4 cup fresh basil leaves, chopped
list end
For the Dressing:
list of 7 items
? 1/4 cup olive oil
? 2 tablespoons red wine vinegar
? 1 tablespoon lemon juice
? 1 teaspoon Dijon mustard
? 1 teaspoon honey
? 1 garlic clove, minced
? Salt and pepper, to taste
list end
INSTRUCTIONS
list of 5 items
1. Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and
rinse under cold water to cool the pasta, then set aside.
2. Prepare the dressing: In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper
until well combined.
3. Combine the ingredients: In a large mixing bowl, combine the cooked pasta, cherry tomatoes, cucumber, red bell pepper, red onion, black olives, feta
cheese, and fresh basil.
4. Toss the salad: Pour the dressing over the pasta salad and toss gently until all the ingredients are evenly coated.
5. Chill and serve: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature.
list end
Enjoy your summer pasta salad as a refreshing and colorful dish that celebrates the fresh flavors of the season, perfect for any summer gathering or meal.
|
Jalapeno Cornbread, from marketgrow.com
Jalapeno cornbread is a deliciously moist and slightly spicy twist on classic cornbread, perfect for pairing with chili, barbecues or any hearty meal. The sweetness of the corn contrasts beautifully with the kick from fresh jalapeno, while the golden crust adds satisfying crunch to each bite. This easy-to-make recipe combines simple ingredients, creating a flavorful side dish that¡¯s a hit at gatherings or just as a comforting treat at home. Serve it warm with a pat of butter for a truly irresistible experience.
Ingredients:
list of 12 items
? 1 cup cornmeal
? 1 cup all-purpose flour
? 1/4 cup granulated sugar
? 1 tbsp baking powder
? 1/2 tsp salt
? 1 cup buttermilk
? 1/3 cup vegetable oil
? 2 large eggs
? 1 cup corn kernels (fresh, frozen, or canned)
? 2-3 jalape?os, seeded and chopped
? 1/2 cup shredded cheddar cheese (optional)
? Butter, for greasing the pan
list end
Instructions:
list of 7 items
1. Preheat your oven to 400¡ãF (200¡ãC). Grease a 9-inch square baking pan or a cast-iron skillet with butter.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
3. In a separate bowl, mix the buttermilk, vegetable oil, and eggs until well combined.
4. Add the wet ingredients to the dry ingredients, stirring until just combined. Fold in the corn kernels, chopped jalape?os, and shredded cheese if using.
5. Pour the batter into the prepared pan and spread it evenly.
6. Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
7. Let the cornbread cool for a few minutes before slicing and serving.
list end
This Jalape?o Cornbread is the perfect blend of sweet and spicy, with a tender crumb and a bit of heat that will warm you up from the inside out!
|
Blueberry Cheesecake Poke Cake
Blueberry Cheesecake Poke Cake |
12 Tomatoes
Serves: ?12
There's
never a bad time for cheesecake...
While some dishes seem to have a certain ¡°seasonality¡± about
them, we figure there¡¯s no wrong time to make a favorite
recipe; if you¡¯ve got a hankering for something ¨C make it!
In this case, we decided we NEEDED to make a poke cake, and
it had to be a blueberry poke cake. But not just any
blueberry poke cake, no, a blueberry cheesecake poke cake.
Whether it¡¯s the hottest day in July or the most freezing
day in January, we frequently get cravings for this cake and
there¡¯s no way to satiate them but to make it immediately.
We make the blueberry sauce/topping ourselves, but you could
just as easily use blueberry jam. Regardless of whether it¡¯s
homemade, the blueberries pair perfectly with the cheesecake
filling that soaks down into the warm cake. This dessert is
decadent bliss, so make a quick trip to the store if you
need to and try it out!
Total Time: 1 hr
Ingredients:
| 1?box |
white cake?super moist white cake mix |
| 3 |
eggs?eggs |
| 1/3?cup |
vegetable oil?vegetable oil |
| 1?cup |
water?water |
| 2?cups |
blueberries?blueberries |
| 2?tablespoons |
sugar?sugar |
| 1?tablespoon |
water?water |
| 1?tablespoon |
cornstarch?cornstarch |
| 1?package |
cheesecakes?(3.4 oz) instant
cheesecake pudding mix |
| 1
1/2?cups |
milk?milk |
| 1?package |
cream cheese?(8 oz.) cream cheese room
temperature |
| 1?pint |
heavy cream?heavy cream |
| 2?cups |
powdered sugar?powdered sugar |
Directions:
Preheat
oven to 350? F.
Combine cake mix, eggs, oil and water in a large bowl and
mix to until smooth and incorporated.
Pour mixture into a 9x13-inch baking dish, then bake for 30
minutes, or until a toothpick inserted in center comes out
clean.
Place blueberries in a large pan or skillet and add sugar,
cornstarch and water, and cook until syrupy.
Remove cake from oven and use a straw or chopstick(s) to
poke holes all over cake. Set aside.
In a large bowl, whisk together pudding mix with 1 1/2 cups
milk until smooth, then let rest 5 minutes, or until
starting to firm. Spread pudding over cake, smoothing it out
so it fills in the holes.
Spread blueberry mixture over cheesecake pudding and set
aside.
Combine cream cheese and heavy cream in a bowl and stir
until smooth, then gradually add powdered sugar.
Gently spread cream cheese mixture over your cake, then
slice, serve and enjoy!
Source:?
Ginny Butterfield
Cranberry Twp, Pa
|
Spicy Scrambled Eggs (marketgrow.com)
Spicy Scrambled Eggs are a quick and flavorful twist on the classic breakfast dish, perfect for those who love a bit of heat in the morning. This dish combines fluffy eggs with bold spices, fresh vegetables, and a kick of chili, creating a satisfying meal that¡¯s great on its own or served with toast or tortillas. Easy to customize with your favorite ingredients, Spicy Scrambled Eggs are ideal for a hearty breakfast or a simple brunch with a fiery twist.
INGREDIENTS
list of 11 items
? 4 large eggs
? 2 tbsp milk or cream
? 1 tbsp olive oil or butter
? 1/4 cup diced onion
? 1/4 cup diced tomato
? 1 small green chili or jalape?o, finely chopped (adjust to taste)
? 1/4 tsp ground cumin
? 1/4 tsp smoked paprika
? Salt and freshly ground black pepper, to taste
? 2 tbsp fresh cilantro or parsley, chopped
? Optional: grated cheese, avocado slices, or hot sauce for serving
list end
INSTRUCTIONS
list of 6 items
1. Whisk the Eggs:
list of 1 items nesting level 1
? In a bowl, whisk the eggs with milk or cream, a pinch of salt, and a dash of black pepper until fully combined and slightly frothy.
list end nesting level 1
2. Saut¨¦ the Vegetables:
list of 1 items nesting level 1
? Heat the olive oil or butter in a nonstick skillet over medium heat. Add the diced onion and saut¨¦ for 2-3 minutes until softened. Stir in the diced
tomato and chopped chili, and cook for another 1-2 minutes.
list end nesting level 1
3. Add the Spices:
list of 1 items nesting level 1
? Sprinkle the cumin and smoked paprika into the skillet, stirring well to coat the vegetables. Cook for 30 seconds to bloom the spices.
list end nesting level 1
4. Cook the Eggs:
list of 1 items nesting level 1
? Pour the whisked eggs into the skillet. Let them sit undisturbed for a few seconds, then gently stir with a spatula, pushing the eggs from the edges
to the center as they cook.
list end nesting level 1
5. Finish and Serve:
list of 1 items nesting level 1
? Remove the skillet from heat while the eggs are still slightly undercooked, as they will continue to cook from residual heat. Stir in the fresh cilantro
or parsley.
list end nesting level 1
6. Serve:
list of 1 items nesting level 1
? Serve immediately with toast, tortillas, or on their own. Add optional toppings like grated cheese, avocado slices, or a drizzle of hot sauce for extra
flavor.
list end nesting level 1
list end
|
Newfoundland Molasses Raisin Bread
Newfoundland Molasses Raisin
Bread
Serves: ?4
Made By:
Eugene Williams
"A fav of mine"
Newfoundland molasses raisin bread is a classic recipe that
everyone's Mom or Nan made back in the day; a favorite for
morning toast with melting butter.
Author: Barry C. Parsons
Total Time: PT1H20M
Prep Time: PT30M
Cook Time: pt50m
Ingredients:
| 1?cup |
lukewarm?water |
| 2 |
tbsp white?sugar |
| 2
8?grams |
envelopes dry?yeast?(or 4 tsp total) |
| 1?teaspoon |
salt |
| 8?cups |
all purpose?flour, approximately |
| 1
1/2?cups |
lukewarm?milk |
| 1?cup |
molasses |
| 3/4?cup |
melted?butter |
| 2 |
beaten?eggs |
| 3?cups |
raisins |
Directions:
In
a small bowl, stir the sugar into the lukewarm water and
then sprinkle the yeast over the top. Let stand without
stirring for 10 minutes.
In a large mixing bowl or the bowl of an electric mixer that
has a dough hook, stir together 3 cups of the flour along
with the salt. When the yeast is ready, stir it add it to
the flour and salt along with the butter, molasses, warm
milk and beaten eggs.
Using a wooden spoon or the regular paddle of your electric
mixer, mix slowly for 4-5 minutes until the mixture is
smooth with no lumps. If using an electric mixer, switch to
the dough hook at this point and begin to slowly incorporate
the remaining flour. You may need to use a little more or
less flour than the recipe details to bring your dough to a
proper consistency that is not too sticky. This is not
unusual.
If not using an electric mixer, keep mixing in the flour
gradually until a soft dough forms that leaves the sides of
the bowl.
Add the raisins at this point and continue to knead until
the raisins are evenly distributed in the dough.
Turn the dough out onto a flour-dusted counter top or
breadboard to knead. Knead the dough for an additional 5-10
minutes by hand.
Place the dough in a large bowl cover the dough with a damp
tea towel. Leave it to rest and rise for two hours. Punch
the dough down and knead it for a few minutes by hand before
letting it rest for another 10 minutes.
Grease 4 medium loaf pans. 9 x 5 inches at the top or
similar dimensions. Divide the dough into 12 equal portions.
Form each portion into a ball. I use a kitchen scale for
this purpose, taking the total weight of the dough and them
dividing by 12.
Place 3 balls of dough in each prepared loaf pan. Cover with
a clean tea towel and allow the dough to rise until it is
about 2 inches above the rim of the pan, about 2-3 hours
depending on room temperature. Molasses bread generally
takes quite a bit longer to rise/proof than white bread.
Bake at 350 degrees F for 40-50 minutes depending on the
size of the pans that you are using. The top and bottom
crust should have good colour.
When baked, turn the loaves out onto a wire rack to cool.
Brush the tops with melted butter if desired to soften the
top crust.
Source:?
Ginny Butterfield
Cranberry Twp, Pa
|
Two Chili Recipes (Just Like Wendy's and Blue Ribbon Chili)j
Just Like Wendy's Chili
Serves: ?10
This
Wendy's chili recipe tastes just like the yummy one served
at the restaurants. The generous batch simmers up in about
an hour and freezes well.
Recipe
Type: Dinner
Total Time: 1 hr 35 min
?
Prep Time: 15 min
Cook Time: 1 hr 20 min
Ingredients:
| 2?tablespoons |
olive oil |
| 2?pounds |
ground beef |
| 2?stalks |
celery, chopped |
| 1 |
onion, chopped |
| 1 |
green bell?pepper, chopped |
| 3?(14-ounce) cans |
stewed tomatoes |
| 1?(14-ounce) can |
tomato sauce |
| 1?(10-ounce) can |
diced?tomatoes?with green chiles (such as
RO*TEL) |
| 1?cup |
water |
| 2 |
(1.25 ounce)
packages chili seasoning (such as McCormick? Mild
Chili?seasonings?Mix) |
| 1?(14-ounce) can |
kidney?beans, undrained |
| 1?(14-ounce) can |
pinto?beans, undrained |
|
salt and ground
black?pepper?to taste |
| 1?tablespoon |
white?vinegar, or more to taste |
Directions:
Heat
olive oil in a large pot over medium-high heat. Press ground
beef into the hot oil to form one large patty; let the
bottom brown, 8 to 10 minutes.
Stir and break browned beef into crumbles. Continue to cook
until no longer pink, about 5 minutes longer.
Stir celery, onion, and bell pepper into beef and cook until
onion is translucent, about 5 minutes.
Pour in stewed tomatoes, tomato sauce, diced tomatoes with
green chiles, and water. Break apart large chunks of stewed
tomatoes. Stir in chili seasoning. Stir in kidney and pinto
beans. Season with salt and pepper.
Bring to a boil, then reduce heat to low, and simmer for 1
hour.
Mix vinegar into chili just before serving.
Source:?
Blue Ribbon Chili
Serves: ?8
This
award-winning blue ribbon chili is a hearty combination of
ground beef, kidney beans, and salsa that will please
everyone at the table!
Recipe Type: Dinner
Total Time: 1 hr 15 min
Prep Time: 5 min
Cook Time: 1 hr 10 min
Ingredients:
| 2?pounds |
ground beef |
| 1/2 |
medium?onion, chopped |
| 2
1/2?cups |
tomato sauce |
| 1?(15-ounce) can |
light red?kidney beans |
| 1?(15-ounce) can |
dark red?kidney beans |
| 1?(8-ounce) jar |
salsa |
| 1/4?cup |
chili seasoning?mixes |
| 1?teaspoon |
ground?black pepper |
| 1/2?teaspoon |
garlic salt |
Directions:
Place
ground beef and onion into a large nonstick saucepan over
medium heat. Cook and stir until beef is browned and crumbly
and onion is translucent, about 10 minutes. Drain grease if
desired.
Stir in tomato sauce, light and dark kidney beans, salsa,
chili seasoning, pepper, and garlic salt until well
combined. Reduce the heat to low and simmer for at least 1
hour before serving.
Source:?
Ginny Butterfield
Cranberry Twp, Pa
|
Chili Mac
Serves: ?6
This chili
mac starts with a quick and easy beef chili made on the
stove mixed with pasta and cheese, then baked in the oven
for a comforting meal.
Recipe Type: Dinner
Total Time: 55 min
Yield:
Prep Time: 20 min
Cook Time: 35 min
Ingredients:
| 1?pound |
ground beef or?turkeys |
| 1 |
medium?onion, chopped |
| 1 |
green bell?pepper, chopped |
| 1?(14.5-ounce) can |
Mexican or
chili-style stewed?tomatoes, undrained |
| 1/2?cup |
water |
| 1 |
(1.25 ounce) package
taco seasoning?mix |
| 2?cups |
elbow?macaroni?or small shells, cooked
and drained |
| 2?cups |
Sargento ? Shredded
Reduced Fat 4?cheese?Mexican Cheese, divided |
Directions:
Preheat
the oven to 375 degrees F (190 degrees C).
Cook ground beef, onion, and bell pepper in a large skillet
over medium heat until beef is crumbly and no longer pink,
about 5 minutes; pour off drippings. Add tomatoes, water,
and taco seasoning; simmer, stirring occasionally, for 5
minutes. Remove from heat.
Stir cooked pasta into meat mixture until combined. Spoon 3
cups meat mixture into an 11x7-inch baking dish. Sprinkle
with 1 cup cheese; top with remaining meat mixture. Cover
with aluminum foil.
Bake in the preheated oven for 30 minutes. Remove foil;
sprinkle with remaining cheese. Continue baking until cheese
is melted, about 5 minutes.
Source:?
Ginny Butterfield
Cranberry Twp, Pa
|
Ham-Salad Sandwich (Martha Stewart)
I think this would also be great with leftover
ham, sliced thin? --Ginny
Ham-Salad Sandwich
Serves: ?2
Made By:
Diane Phillips
"Made this with some leftover Easter ham. I liked it a lot,
but know that it is a little sweet. See my pic. I ended up
placing a second piece of bread over the top instead of
eating it open-faced, since I made it to take to work for
lunch."
The sweet and savory flavors in this recipe make for a
crave-worthy sandwich.
Ingredients:
| 0.25?cup |
reduced-fat?cream cheese |
| 1?tablespoon |
mango chutney |
| 1?teaspoon |
Dijon?mustard |
| 4?ounces |
thinly sliced deli?ham, coarsely chopped |
|
Coarse salt and
ground?pepper |
| 4?slices |
pumpernickel?bread |
| 0.25 |
English?cucumber, thinly sliced |
Directions:
In
a medium bowl, stir together cream cheese, chutney, and
mustard. Stir in ham; season with salt and pepper.
Make two sandwiches with bread, ham salad, and cucumber.
Source:?
Ginny Butterfield
Cranberry Twp, Pa
|
Avocado Egg Salad (No-Mayo)
No-Mayo Avocado Egg Salad
No-Mayo Avocado Egg Salad is the healthiest version of Egg Salad! Cut out the fatty mayonnaise by using creamy avocado and Greek yogurt for the best egg salad! Prep Time?5?minutes Total Time?5?minutes ¿ªÔÆÌåÓýs?6?half cup servings Calories?140?kcal - 1?medium?avocado
- ??cup?fat free Greek yogurt
- 1?teaspoon?Lemon juice
- 1?teaspoon?Spicy Brown Mustard
- ??teaspoon?black pepper
- ??teaspoon?salt
- ??teaspoon?paprika
- 7?large?hardboiled eggs,?chopped
In a mixing bowl add all ingredients except eggs; mix with a fork to combine well.? Add chopped eggs and fold into avocado mixture. Serve on bread for sandwiches, with crackers or pretzels as a snack, or eat plane! Enjoy!
Source: Domestic Superhero
|
Ginger Soy Chicken (One Skillet)
Ginger Soy Chicken (One Skillet)
These Ginger Soy Chicken thighs are made in one skillet and simmered in the most delicious asian sauce. This 20 minute meal is perfect for dinner! - 2?lbs?skinless boneless chicken thighs
- ??TBS?olive oil
- salt and pepper
- ??cup?apricot or orange preserves
- 1?teaspoon?garlic (2 cloves minced)
- ??cup?low sodium soy sauce
- 1?inch knob?fresh ginger,?peeled and grated
- ??teaspoon?red pepper flakes
- 3?stalks?green onions,?chopped
Season tops and bottoms of chicken with salt and pepper.? In a large skillet over medium heat, add the olive oil, then the chicken thighs. Cook about 5 minutes and then flip to opposite side, cooking 4-5 more minutes or until cooked through. Remove from skillet and set aside. In the same skillet, add preserves, garlic, soy sauce, ginger, and red pepper flakes; whisk to combine. Bring to a boil, then reduce heat to simmer. Simmer for about 2 minutes, then add chopped green onions, whisking to combine. Simmer 2 more minutes or until sauce is slightly thickened. Add chicken back to the skillet and spoon the sauce over the top, cooking about 30 seconds. Serve immediately and enjoy!
- You can also make this using chicken breast, just adjust cooking time so the chicken is cooked all the way through. You can also cut the breasts into bite sized pieces reducing the amount of time to cook through (about 5-7 minutes).
**Nutritional Information:?268 calories, 9g fat, 20g carbohydrates, 16g sugar, 27g protein.
Source: Domestic Superhero
|
Barbecue Chicken Sandwiches (marketgrow.com)
Barbecue chicken sandwiches are a delicious and satisfying meal that combines tender, shredded chicken with tangy barbecue sauce, all served on a soft bun. Perfect for a quick weeknight dinner or a casual gathering, these sandwiches are bursting with bold flavors. The smoky barbecue sauce complements the juicy chicken, while optional toppings like coleslaw or pickles add a fresh crunch. Whether you make the chicken in a slow cooker, on the stove, or with leftover rotisserie chicken, this dish is both versatile and crowd-pleasing.
Ingredients:
list of 9 items
? 4 boneless, skinless chicken breasts
? 1 ? cups barbecue sauce (store-bought or homemade)
? 1 tbsp olive oil
? 1 small onion, finely chopped
? 2 cloves garlic, minced
? 1 tsp smoked paprika
? Salt and pepper, to taste
? 4 sandwich buns
? Optional toppings: coleslaw, pickles, sliced red onion, or lettuce
list end
Instructions:
list of 6 items
1. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, saut¨¦ing until softened, about 3-4 minutes.
2. Add the chicken breasts to the skillet and season with salt, pepper, and smoked paprika. Cook for 5-6 minutes on each side, or until the chicken is
fully cooked and no longer pink in the center.
3. Remove the chicken from the skillet and let it rest for a few minutes. Shred the chicken using two forks.
4. Return the shredded chicken to the skillet and stir in the barbecue sauce. Cook for another 2-3 minutes, allowing the chicken to absorb the sauce.
5. Toast the sandwich buns if desired, then pile the barbecue chicken onto each bun.
6. Top with coleslaw, pickles, or your favorite toppings, and serve immediately.
list end
These Barbecue Chicken Sandwiches are perfect for an easy, flavorful meal that¡¯s sure to become a family favorite!
|
Italian Chicken and Rice (marketgrow.com)
Italian chicken and rice is a hearty, one-pot dish that combines tender chicken with perfectly seasoned rice, infused with the flavors of Italian herbs, tomatoes, and garlic. This comforting meal is easy to prepare and ideal for a family dinner or a cozy weeknight meal. The chicken is seared to golden perfection and then simmered with the rice, creating a flavorful, wholesome dish. It¡¯s a great option for a simple yet satisfying meal that¡¯s packed with flavor and can be made in under an hour.
INGREDIENTS:
list of 13 items
? 4 boneless, skinless chicken thighs or breasts
? 1 cup long-grain rice
? 2 tbsp olive oil
? 1 small onion, finely chopped
? 3 cloves garlic, minced
? 1 (14.5 oz) can diced tomatoes
? 1 1/2 cups chicken broth
? 1 tsp dried oregano
? 1 tsp dried basil
? 1/2 tsp dried thyme
? Salt and pepper, to taste
? 1/4 cup grated Parmesan cheese
? Fresh parsley, chopped (for garnish)
list end
INSTRUCTIONS:
list of 5 items
1. Season and sear the chicken: Season the chicken on both sides with salt, pepper, and a sprinkle of dried oregano. In a large skillet, heat the olive
oil over medium-high heat. Sear the chicken on both sides until golden brown, about 3-4 minutes per side. Remove the chicken and set aside.
2. Saut¨¦ the onions and garlic: In the same skillet, reduce the heat to medium and add the chopped onion. Cook for 2-3 minutes until softened, then add
the garlic and cook for another minute until fragrant.
3. Add the rice and tomatoes: Stir in the rice, coating it in the onion and garlic mixture. Pour in the diced tomatoes (with their juices) and chicken
broth. Add the dried oregano, basil, thyme, and season with salt and pepper to taste.
4. Simmer with chicken: Nestle the chicken back into the skillet on top of the rice mixture. Bring to a simmer, then reduce the heat to low, cover the
skillet, and cook for 20-25 minutes, or until the rice is tender and the chicken is cooked through.
5. Finish and serve: Once the rice is fully cooked, sprinkle the dish with grated Parmesan cheese and fresh parsley. Let it sit for 5 minutes before serving.
list end
Enjoy your Italian chicken and rice as a delicious, all-in-one meal that¡¯s full of rich, comforting flavor!
|
Celebrate the vibrant flavors of the season with this refreshing Springtime pasta salad, a delightful blend of colorful vegetables and tender pasta that¡¯s perfect for picnics, barbecues, or as a light meal. This dish showcases the best of spring produce, featuring crisp snap peas, sweet cherry tomatoes, and crunchy bell peppers, all tossed in a zesty lemon vinaigrette. With the addition of feta cheese and fresh herbs, each bite bursts with flavor and freshness. This pasta salad is not only visually appealing but also easy to prepare, making it a wonderful choice for entertaining or meal prepping for busy weeks ahead.
INGREDIENTS:
list of 8 items
? 8 ounces pasta (such as rotini or penne)
? 1 cup snap peas, trimmed and halved
? 1 cup cherry tomatoes, halved
? 1 bell pepper (any color), diced
? 1/2 cup cucumber, diced
? 1/2 cup feta cheese, crumbled
? 1/4 cup fresh parsley, chopped
? 1/4 cup fresh basil, chopped
list end
For the lemon vinaigrette:
list of 5 items
? 1/4 cup olive oil
? Juice of 1 lemon
? 1 teaspoon Dijon mustard
? 1 teaspoon honey (or maple syrup)
? Salt and pepper to taste
list end
INSTRUCTIONS:
list of 4 items
1. Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. In the last 2
minutes of cooking, add the snap peas to the pot. Drain the pasta and peas, then rinse under cold water to stop the cooking process. Set aside to cool.
2. Make the vinaigrette: In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until well combined.
3. Combine the salad: In a large bowl, combine the cooled pasta and snap peas with the cherry tomatoes, bell pepper, cucumber, feta cheese, parsley, and
basil. Drizzle the lemon vinaigrette over the salad and toss gently to combine.
4. Chill and serve: For best flavor, let the pasta salad chill in the refrigerator for at least 30 minutes before serving, allowing the flavors to meld.
Serve chilled or at room temperature.
list end
This Springtime Pasta Salad is not only refreshing and colorful but also incredibly versatile¡ªfeel free to add your favorite seasonal vegetables or proteins
to customize it to your taste. Perfect for spring gatherings, it¡¯s a dish that celebrates the season and is sure to delight your guests!
|
Pinwheel cookies are a beautiful and fun treat, combining two contrasting flavors or colors into a striking swirl pattern. These cookies are as tasty as they are eye-catching, with a buttery, tender texture that melts in your mouth. The two dough layers, typically vanilla and chocolate, are rolled together to form the signature pinwheel look, making them perfect for holidays, special occasions, or anytime you want to impress guests. Not only are they delicious, but they also offer a playful presentation that makes them a delightful addition to any cookie platter.
Ingredients:
list of 9 items
? 2? cups all-purpose flour
? ? tsp baking powder
? ? tsp salt
? 1 cup unsalted butter, softened
? 1 cup granulated sugar
? 1 large egg
? 1 tsp vanilla extract
? 2 tbsp unsweetened cocoa powder (for chocolate layer)
? 1 tbsp milk (optional, for easier rolling)
list end
Instructions:
list of 8 items
1. Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
2. Cream the butter and sugar: In a large bowl, cream the softened butter and sugar together until light and fluffy, about 2¨C3 minutes. Add the egg and
vanilla extract, mixing until combined.
3. Make the dough: Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms. Divide the dough into two equal portions.
4. Create the chocolate layer: Take one half of the dough and mix in the cocoa powder. If the dough becomes too stiff, add 1 tablespoon of milk to make
it easier to work with.
5. Roll out the dough: Roll out both the vanilla and chocolate doughs separately into two rectangles of about the same size (about ? inch thick). Place
the chocolate dough on top of the vanilla dough and gently press them together.
6. Form the pinwheels: Starting from one long edge, tightly roll the dough into a log to form the pinwheel shape. Wrap the log in plastic wrap and refrigerate
for at least 1¨C2 hours, or until firm.
7. Slice and bake: Preheat the oven to 350¡ãF (175¡ãC). Line a baking sheet with parchment paper. Slice the chilled dough into ?-inch thick slices and place
them on the prepared baking sheet.
8. Bake: Bake the cookies for 10¨C12 minutes, or until the edges are lightly golden. Let them cool on the baking sheet for a few minutes before transferring
to a wire rack to cool completely.
list end
These pinwheel cookies are not only delicious but also bring a touch of elegance and fun to any occasion with their delightful swirl pattern!
|
Farmer's Breakfast (cookingcuriosity.com)
A farmer¡¯s breakfast is a hearty and satisfying meal, perfect for fueling up after a morning¡¯s work on the farm or simply to start your day with a burst of flavor and energy. It¡¯s a one-pan dish that combines classic breakfast staples, like eggs, potato and bacon, often with added vegetables for extra nutrition and taste. The combination of crispy potato, savory bacon and soft, scrambled eggs makes this a comforting, delicious and versatile meal that can be adapted to include your favorite ingredients. It¡¯s a fantastic way to use up leftover vegetables and is sure to become a breakfast favorite.
INGREDIENTS:
list of 11 items
? 4 slices of bacon, diced
? 1 tablespoon butter
? 1 small onion, diced
? 1 bell pepper, diced (optional)
? 3 medium potatoes, peeled and diced
? Salt and pepper, to taste
? 6 large eggs
? 1/4 cup milk or cream
? 1/2 cup shredded cheese (cheddar, Swiss, or your preference)
? 2 green onions, chopped (optional)
? Fresh parsley for garnish (optional)
list end
INSTRUCTIONS:
list of 7 items
1. Cook the bacon: In a large skillet, cook the diced bacon over medium heat until crispy. Remove the bacon and set it aside, leaving the drippings in
the skillet.
2. Saut¨¦ vegetables: Add the butter to the skillet. Toss in the diced onions and bell pepper (if using), cooking them until soft and translucent, about
5 minutes.
3. Cook the potatoes: Add the diced potatoes to the skillet. Cook for about 10-12 minutes, stirring occasionally, until the potatoes are golden brown and
crispy. Season with salt and pepper.
4. Whisk the eggs: In a bowl, whisk together the eggs, milk, and a pinch of salt and pepper.
5. Add the eggs: Push the potatoes and vegetables to one side of the skillet, creating space for the eggs. Pour the egg mixture into the open space and
gently scramble them until they¡¯re cooked through, but still soft.
6. Combine: Once the eggs are nearly done, stir them together with the potatoes and vegetables. Sprinkle the bacon and cheese over the top and cook until
the cheese melts.
7. Serve: Garnish with green onions and parsley if desired. Serve hot and enjoy!
list end
This dish pairs wonderfully with toast, fresh fruit, or a side of sausages for an even heartier meal.
|
BBQ Chicken and Pineapple Grilled Cheese
BBQ Chicken and Pineapple Grilled Cheese
BBQ Chicken & Pineapple Grilled Cheese is the perfect ooey-gooey Hawaiian style grilled cheese sandwich. Delicious! Prep Time?5?minutes Cook Time?30?minutes - 2?boneless?skinless chicken breasts
- 1?cup?sweet and spicy BBQ sauce?divided
- 8?slices?thick sliced bread?such as sourdough
- 2?cups?extra sharp cheddar cheese?grated on the largest setting
- 12?thinly sliced pineapple strips?you could also use canned pineapple, sliced thinly
- butter
- nonstick spray
For the chicken:Preheat oven to 350 degrees F. Place chicken breasts into an oven safe baking dish, spread ? cup BBQ sauce over chicken; Coat chicken with sauce. Bake for 20 minutes or until cooked through. Remove from oven and shred chicken with 2 forks. In a large bowl combine shredded chicken and ? cup BBQ sauce; mix until evenly coated.
For the Sandwiches:Taking 8 slices of bread, butter one side of each slice (only one side). Place bread butter side down, and lay all slices out in front of you. Spread ? cup of cheese onto 4 slices of bread. On top of that cheese, spread one fourth of the chicken mixture onto each slice. Add 3 pineapple slices on top of the chicken, then top with the remaining cheese (should be about ? cup on top of each slice). Taking the slices that have only been buttered, place them on top of the cheese layer, butter facing out. Press down with hand or spatula. Heat a skillet or grill pan over medium heat and spray with non stick spray. Place 2 sandwiches butter side down on the pan, and cook for 3-4 minutes, or until browned. Flip and cook on the other side for 1-2 minutes or until browned. *Careful, they tend to cook fast on the second side. Repeat these steps until all sandwiches are cooked. Cut sandwiches in half and serve immediately.
Source: Domestic Superhero
|
Key Lime Coconut Cream Cheese Cookies
Coconut Key Lime Cream Cheese Cookies RecipeSoft and chewy easy cream cheese cookies flavored with key lime zest and sweetened coconut flakes. Prep Time15minutes?mins Cook Time11minutes?mins Total Time26minutes?mins Course:?Dessert Cuisine:?American ¿ªÔÆÌåÓýs:?11?About 22-24 cookies ?Calories:?337kcal ?- 2 1/4?cups?unbleached all-purpose flour
- 1/2?tsp.?baking soda
- 1?tsp.?baking powder
- 1?cup?sweetened shredded coconut flakes
- 1/2?tsp?salt
- 1?cup?white granulated sugar
- 3?oz.?cream cheese?room temperature, cut into small pieces
- 5-6?key limes - zest only?more if needed stronger flavor
- 1/2?cup?unsalted butter?melted and still warm
- 1?large egg?room temperature
- 1?Tbsp.?whole milk
- 1?Tbsp.?lime juice
- 1/2?cup?powdered sugar for rolling cookies
Preheat the oven to 350¨H and line the cookie sheet with parchment paper. Place sugar, cream cheese, and key lime zest in a large bowl. Pour warm butter over sugar and cream cheese and whisk until all combined. Add egg, milk, and lime juice, whisk well. Add flour, salt, baking soda, baking powder and coconut flakes. Mix with rubber spatula until completely combined. Use a cookie scoop to get even cookies. (I use either #50 or #40 cookie scoop.) Gently roll the dough into a ball and drop it into the bowl with powdered sugar. Roll the ball in sugar and place it on the prepared baking sheet. Place the cookies on the baking sheet about 2 inches apart. Bake for 11 to 12 minutes.
TIPS FOR BEST RECULTS:- Make sure to?whisk the ingredients very well?before adding the flour. After you add the flour, switch to a rubber spatula and only mix until combined.?Don¡¯t over-mix?at the end!
- Use a cookie scoop?to get even amounts of cookie dough. That way, your cookies will all bake evenly. I recommend using?#50 or #40 cookie scoop.
- Quickly but gently roll the?dough into a ball.?Don¡¯t take too long?and?don¡¯t handle the dough too much.
- If you want to have more key lime flavor, add?zest?from a couple more key limes. Do?NOT?add more lime juice! Only use zest to increase the flavor of key lime.
Calories:?337kcal?|?Carbohydrates:?51g?|?Protein:?4g?|?Fat:?14g?|?Saturated Fat:?9g?|?Polyunsaturated Fat:?1g?|?Monounsaturated Fat:?3g?|?Trans Fat:?0.3g?|?Cholesterol:?45mg?|?Sodium:?222mg?|?Potassium:?154mg?|?Fiber:?2g?|?Sugar:?27g?|?Vitamin A:?402IU?|?Vitamin C:?9mg?|?Calcium:?49mg?|?Iron:?2mg
Source: Will Cook For Smiles
|
Virginia Butterfield