开云体育

Mixed berry cobbler is a delicious, easy-to-make dessert featuring juicy, sweet-tart berries baked under golden, buttery, biscuitlike topping. It’s perfect for showcasing fresh or frozen berries and pairs beautifully with vanilla ice cream or whipped cream for a comforting and irresistible treat. INGREDIENTS: For the berry filling: list of 5 items ? 4 cups mixed berries (strawberries, blueberries, raspberries, and/or blackberries, fresh or frozen) ? 1/2 cup granulated sugar (adjust to taste depending on the sweetness of the berries) ? 1 tablespoon cornstarch (for thickening) ? 1 tablespoon lemon juice ? 1 teaspoon vanilla extract list end For the topping: list of 7 items ? 1 cup all-purpose flour ? 1/4 cup granulated sugar ? 1 teaspoon baking powder ? 1/4 teaspoon baking soda ? 1/4 teaspoon salt ? 1/4 cup unsalted butter, cold and cubed ? 1/2 cup buttermilk (or regular milk with 1 teaspoon vinegar or lemon juice) list end For serving (optional): list of 1 items ? Vanilla ice cream or whipped cream list end INSTRUCTIONS: list of 6 items 1. Preheat the oven: list of 1 items nesting level 1 ? Preheat your oven to 375°F (190°C). Grease a 9×9-inch baking dish or a similar-sized dish. list end nesting level 1 2. Prepare the berry filling: list of 1 items nesting level 1 ? In a large bowl, gently toss the mixed berries with sugar, cornstarch, lemon juice, and vanilla extract. Pour the berry mixture into the prepared baking dish and spread it out evenly. list end nesting level 1 3. Make the topping: list of 2 items nesting level 1 ? In a separate bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs. ? Pour in the buttermilk and stir until just combined. The dough will be thick and sticky. list end nesting level 1 4. Assemble the cobbler: list of 1 items nesting level 1 ? Drop spoonfuls of the biscuit dough over the berry mixture, leaving some gaps for the berries to peek through. You don’t need to spread the dough evenly. list end nesting level 1 5. Bake the cobbler: list of 1 items nesting level 1 ? Bake in the preheated oven for 35-40 minutes, or until the topping is golden brown and the berry filling is bubbling. If the topping browns too quickly, cover it loosely with foil during the last 10 minutes of baking. list end nesting level 1 6. Cool and serve: list of 1 items nesting level 1 ? Let the cobbler cool for 10-15 minutes before serving. Serve warm with vanilla ice cream or whipped cream. list end nesting level 1 list end This Mixed Berry Cobbler is a sweet, fruity, and comforting dessert that’s easy to prepare and perfect for any occasion. It’s a great way to enjoy the natural flavors of mixed berries!

Hawaiian chicken salad is a tropical twist on classic chicken salad, blending juicy, tender chicken with sweet pineapple, creamy mayonnaise and a variety of fresh ingredients. This light yet satisfying salad offers a delightful mix of flavor - the sweetness of pineapple, crunch of celery and almond and richness of chicken come together in perfect harmony. The addition of tangy dressing made with a hint of honey and lime brings everything together, giving the salad a refreshing and vibrant finish. Whether served on a bed of greens, as a sandwich or in a wrap, Hawaiian chicken salad is a flavorful and easy dish to prepare for lunch, dinner or picnics. INGREDIENTS list of 7 items 2 cups cooked chicken breast, shredded or diced (about 2 breasts) 1 cup fresh pineapple, diced (or canned pineapple, drained) 1/2 cup red grapes, halved (optional, for extra sweetness) 1/4 cup celery, finely chopped 1/4 cup red onion, finely chopped 1/2 cup sliced almond or chopped cashew (optional, for crunch) 1/4 cup dried cranberries or raisins (optional) list end FOR DRESSING list of 5 items 1/2 cup mayonnaise or Greek yogurt for a lighter option 1 tablespoon honey or maple syrup for a refined sugar-free option 1 tablespoon fresh lime juice or lemon juice 1 teaspoon Dijon mustard Salt and freshly ground black pepper, to taste list end INSTRUCTIONS: list of 5 items 1. Prepare the Chicken If not already cooked, roast or poach the chicken breast until fully cooked, about 20 to 25 minutes in the oven or 10 to 12 minutes on the stove. Once cooled, shred the chicken, using two forks, or dice it in small bite-sized pieces. 2. Prepare the Vegetables and Fruit Dice the fresh pineapple, and chop the celery and red onion. If using grapes, slice them in half. 3. Make dressing In a small bowl, whisk together the mayonnaise, honey, lime juice, Dijon mustard and salt and pepper until smooth and well-combined. Taste, and adjust the seasoning, as needed. 4. Assemble the Salad In a large mixing bowl, combine the shredded chicken, pineapple, grapes, celery, red onion and any optional ingredients, like almond or cranberry. Pour dressing over the top, and toss gently to coat everything evenly. 5. Serve Serve the Hawaiian chicken salad on a bed of greens, as a sandwich in whole-grain bread or a wrap or enjoy it on its own as a refreshing and filling meal. list end

A Few Basics About Stir Frying * Make sure you have all the ingredients you need ahead of time. * Make sure all the food is cut according to directions before you start. Never try to prepare food while stir-frying. * For even cooking, cut all the ingredients the same size. * Heat the wok on medium-high to high heat for at least a minute before adding oil. (You may want to skip this step if you have a nonstick pan - it can damage the coating.) * If the recipe calls for meat and vegetables, cook the meat first and then set it aside. Add the meat back when the vegetables are almost cooked. This ensures that the meat is not overcooked, and that the meat and vegetables retain their individual flavors. * When adding sauce to vegetables and/or meat, form a "well" in the middle by pushing the ingredients up the sides of the wok. Add the sauce in the middle and stir to thicken before combining with the other ingredients.

50 Stir Fries http://www.foodnetwork.com/recipes/articles/50-stir-fries 1. Hoisin Steak Season 12 ounces sliced flank steak with salt and pepper. Stir-fry in vegetable oil, 2 minutes; remove. Add more oil; stir-fry 6 cups sliced shiitake mushrooms and 1 tablespoon minced ginger, 3 to 4 minutes. Add 1/4 cup hoisin sauce, 2 teaspoons chili-garlic sauce, the steak and 6 chopped scallions; toss to heat through. 2. Japanese Beef Season 12 ounces sliced sirloin steak with salt and pepper. Cook in vegetable oil, undisturbed, 1 minute; remove. Add more oil; stir-fry 2 cups each chopped cabbage and sliced shiitake mushrooms and 3 chopped garlic cloves, 3 minutes. Add 3 tablespoons ponzu sauce, 1 tablespoon butter and the beef; toss to heat through. 3. Vietnamese Beef Whisk 2 teaspoons each soy sauce and fish sauce with 1 teaspoon each sugar and cornstarch and 1/4 teaspoon each kosher salt and pepper; add 12 ounces cubed sirloin steak and marinate 30 minutes. Stir-fry the beef in vegetable oil, 2 minutes; remove. Add more oil; stir-fry 1 sliced red onion and 4 chopped garlic cloves, 30 seconds. Add 1 tablespoon each sugar and rice vinegar, 3 cups watercress and the beef; toss. 4. Steak with Tomato Whisk 2 tablespoons each soy sauce, rice wine and water with 1 teaspoon each cornstarch, sugar and sesame oil. Season 12 ounces sliced flank steak with salt and pepper. Stir-fry in vegetable oil, 2 minutes; remove. Add more oil; stir-fry 1 large tomato (cut into wedges), 4 scallions (cut into 2-inch pieces) and 1 tablespoon minced garlic, 2 minutes. Add the sauce and steak; simmer until thickened. 5. Beef Chow Fun Season 8 ounces sliced sirloin steak with salt and pepper. Stir-fry in vegetable oil, 1 minute; remove. Add more oil; stir-fry 4 cups chopped broccoli and 1 thickly sliced red onion, 3 minutes. Add 8 ounces cooked chow fun rice noodles, the steak, 1/3 cup oyster sauce and 1 tablespoon each sesame oil and rice vinegar; toss. 6. Thai Basil Beef Season 12 ounces sliced sirloin steak with salt and pepper. Cook in vegetable oil, undisturbed, 2 minutes; remove. Add more oil; stir-fry 1 sliced bell pepper, 1 sliced red onion, 3 minced garlic cloves and 2 minced Thai chiles, 2 minutes. Add 1 tablespoon each brown sugar, soy sauce and fish sauce and the steak; toss to heat through. Fold in 1 cup Thai basil and 1/4 cup chopped peanuts. 7. Bibimbap Fried Rice Season 8 ounces lean ground beef with salt and pepper. Stir-fry in vegetable oil, 2 minutes; remove. Add more oil; stir-fry 1 cup each sliced carrots and shiitake mushrooms and 3 minced garlic cloves, 3 minutes. Stir in 3 cups cooked rice, 1 cup each chopped kimchi and sliced cucumbers, the beef, 2 tablespoons gochujang (Korean chile paste), 1 tablespoon each sesame oil and water, 1 teaspoon soy sauce and 1/4 teaspoon sugar and toss to heat through; season with salt. Top with fried eggs, scallions and toasted sesame seeds. 8. Korean Barbecue Beef Whisk 1/3 cup soy sauce with 3 tablespoons sugar, 2 teaspoons each sesame oil, sesame seeds and minced garlic, 2 sliced scallions and 1/4 teaspoon each red pepper flakes and pepper. Add 1 pound sliced rib-eye steak and 1 sliced small onion; marinate 1 hour. Stir-fry 2 sliced carrots in vegetable oil, 2 minutes; remove. Stir-fry the beef with the marinade in batches, 2 minutes. Add the carrots; toss. Top with scallions. 9. Lomo Saltado Make Steak with Tomato (No. 4), replacing the sauce mixture with 3 tablespoons each soy sauce and red wine vinegar. Add 1 sliced small red onion and 1 sliced red bell pepper with the tomato. Stir in 3 cups warm French fries and 1/4 cup cilantro. 10. Beef with Peppers Toss 12 ounces sliced sirloin steak with 1 teaspoon each cornstarch and soy sauce; marinate 10 minutes. Cook the beef in vegetable oil, undisturbed, 1 minute; remove. Add more oil; stir-fry 1 sliced bell pepper, 1 cup celery (cut into matchsticks) and 1 tablespoon ginger (cut into matchsticks), 1 minute. Add the steak, 2 teaspoons each soy sauce, oyster sauce and water and 1/2 teaspoon each sugar and red pepper flakes; toss to heat through. 11. Lam

Taco pie is a delightful twist on the classic taco, combining all the flavor you love in pie format that’s easy to serve and share. This dish layers seasoned ground beef, creamy, refried beans, and gooey cheese all wrapped in a flaky pie crust. It’s topped with fresh lettuce, tomato and a dollop of sour cream for a refreshing contrast to the savory filling. Perfect for weeknight dinners or casual gatherings, this taco pie is sure to become a family favorite, offering a fun and hearty meal everyone will enjoy. INGREDIENTS list of 11 items 1 (9-inch) pie crust, store-bought or homemade 1 lb ground beef 1 packet taco seasoning mix 1 cup refried beans 1 cup shredded cheddar cheese 1 cup shredded lettuce 1 medium tomato, diced 1/4 cup sliced black olives (optional) 1/2 cup sour cream 1/4 cup sliced green onions 1/2 cup crushed tortilla chips (optional) list end INSTRUCTIONS list of 8 items 1. Preheat the Oven Preheat your oven to 375°F (190°C). 2. Prepare the Pie Crust If using store-bought pie crust, unroll it, and fit it in a 9-inch pie dish. If homemade, roll the dough out, and press it in the dish. Set aside. 3. Cook the Ground Beef In a large skillet over medium heat, cook the ground beef until brown, breaking it up with a spoon as it cooks. Drain any excess fat. 4. Add Taco Seasoning Stir in the taco seasoning mix, according to package instructions. Simmer for a few minutes until the flavors are well-combined. Remove from heat. 5. Assemble the Pie list of 3 items nesting level 1 Spread the refried beans evenly over the bottom of the pie crust. Layer the seasoned ground beef on top of the beans. Sprinkle half of the shredded cheese over the beef layer. list end nesting level 1 6. Bake the Pie Place the pie in the preheated oven, and bake for 15 to 20 minutes or until the crust is golden brown, and the cheese is melted and bubbly. 7. Add Toppings Remove the pie from the oven. Sprinkle the remaining cheese over the top. Let it cool slightly before adding the shredded lettuce, diced tomato, black olives and sliced green onion. 8. Serve Slice the pie in wedges, and top each slice with a dollop of sour cream. For added crunch, sprinkle crushed tortilla chips on top before serving. list end Enjoy your taco pie with a side of salsa or guacamole for an extra burst of flavor!

New York cheesecake is the ultimate indulgence for dessert lovers, renowned for its rich, creamy texture and classic flavor. This iconic cheesecake is made with a simple graham cracker crust and smooth, dense filling that features cream cheese, sugar and a hint of vanilla. The secret to its luxurious texture lies in the generous use of cream cheese and addition of sour cream, which adds subtle tang and a silky finish. Baked to perfection and chilled to set, this cheesecake is a timeless favorite that pairs beautifully with a variety of toppings, from fresh berries to a drizzle of chocolate sauce. Perfect for special occasions or as a decadent treat, New York cheesecake is a classic dessert that never fails to impress. INGREDIENTS FOR THE CRUST list of 3 items 1 1/2 cups graham cracker crumbs 1/4 cup granulated sugar 1/2 cup unsalted butter, melted list end FOR FILLING list of 5 items 4 (8-ounce) packages cream cheese, softened 1-1/4 cups granulated sugar 1/2 cup sour cream 2 teaspoons vanilla extract 5 large eggs list end INSTRUCTIONS list of 7 items 1. Preheat the Oven Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan with butter or nonstick spray. 2. Make the Crust list of 3 items nesting level 1 In a medium bowl, mix the graham cracker crumbs, sugar and melted butter until the mixture resembles wet sand. Press the crumb mixture evenly in the bottom of the prepared springform pan. Use the bottom of a measuring cup or glass to compact the crust firmly. Bake the crust for 10 minutes, then remove from the oven, and set aside to cool slightly. list end nesting level 1 3. Prepare filling list of 3 items nesting level 1 In a large mixing bowl, beat the softened cream cheese and sugar with an electric mixer on medium speed until smooth and creamy, about 2 to 3 minutes. Add the sour cream and vanilla extract, and mix until combined. Add the eggs one at a time, beating on low speed after each addition until just blended. Be careful not to overmix. list end nesting level 1 4. Assemble the Cheesecake list of 2 items nesting level 1 Pour the cream cheese filling over the pre-baked crust, spreading it out evenly with a spatula. Tap the pan gently on the counter to release any air bubbles. list end nesting level 1 5. Bake list of 2 items nesting level 1 Place the springform pan in a roasting pan, and fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan. Bake the cheesecake in the preheated oven for 1 hour to 1 hour and 10 minutes or until the center is set but still slightly jiggly. list end nesting level 1 6. Cool, and Chill list of 3 items nesting level 1 Turn the oven off, and leave the cheesecake inside with the door slightly open for one hour. Remove the cheesecake from the water bath, and allow it to cool completely at room temperature. Cover the cheesecake with plastic wrap, and refrigerate for at least four hours or overnight. list end nesting level 1 7. Serve list of 2 items nesting level 1 Run a knife around the edges of the springform pan to loosen the cheesecake before removing the sides of the pan. Slice, and serve plain or with your favorite toppings, such as fresh berries, fruit compote or a drizzle of chocolate sauce. list end nesting level 1 list end New York cheesecake is a classic dessert that combines simplicity with rich flavor, making it a perfect choice for any celebration or sweet indulgence any day of the week. Enjoy its creamy, velvety texture and delightful taste with every bite!

Dr. Oz's Green Drink - 15.3g Carbs, 3.8g Fiber, 0.4g Sugar From: www.doctoroz.com Dr. Oz says he makes a breakfast drink for himself many mornings that he calls his green drink. Dr. Oz's second drink might not be as pleasant, but it's still important—a shot of cod liver oil. "First of all, cod liver oil has the right kind of vitamin D in it vitamin D3. That's why people who live in the north lands who don't get any sun at all can still survive. It's got the healthy fats that you want in it," Dr. Oz says. 2 cups spinach 2 cups cucumber 1 head of celery 1/2 inch or teaspoon ginger root 1 bunch parsley 2 apples Juice of 1 lime Juice of 1/2 lemon Combine all ingredients in a blender. This makes approximately 28-30 ounces 开云体育s: 3 or 4 Number of 开云体育s: 4 Nutrition per 开云体育 (based on 4 servings): 57.5 Calories, 0.5g Fat, 0.1g Saturated Fat, 0.1g Polyunsaturated Fat, 0g Monounsaturated Fat, 0mg Cholesterol, 23.8mg Sodium, 310.7mg Potassium, 1.3g Protein, 15.3g Total Carbs, 3.8g Dietary Fiber, 0.4g Sugars, Vitamin A: 35.8 % - Vitamin B-6: 5.7 % - Vitamin C: 49.7 % - Vitamin E: 3.2 % - Calcium: 4.8 % - Copper: 5.8 % - Folate: 11.4 % - Iron: 5.8 % - Magnesium: 6.4 % - Manganese: 10.9 % - Niacin: 2.0 % - Pantothenic Acid: 2.4 % - Phosphorus: 3.1 % - Riboflavin: 3.8 % - Selenium: 0.7 % - Thiamin: 3.6 % - Zinc: 1.9 %

Pasta-avocado salad is a vibrant and refreshing dish that combines the creamy goodness of ripe avocado with the crispness of fresh vegetables and the satisfying bite of pasta. This salad is perfect for picnics, potlucks or a light lunch. The dressing, made with mashed avocado, lemon juice and a hint of garlic, adds rich and tangy flavor that coats every pasta piece beautifully. Paired with crunchy vegetables, like cherry tomato, cucumber and red onion, this salad not only pleases the palate but also brings a colorful presentation to the table. It’s a versatile recipe, easy to customize with your favorite veggies or even protein additions, like grilled chicken or shrimp. INGREDIENTS: list of 2 items ? For the Salad: list of 7 items nesting level 1 ? 12 oz (340 g) pasta of your choice (penne, rotini, or bowtie) ? 2 large ripe avocados, pitted and peeled ? 1 cup cherry tomatoes, halved ? 1 small cucumber, diced ? ? cup red onion, thinly sliced ? ? cup fresh cilantro or parsley, chopped ? ? cup crumbled feta cheese (optional) list end nesting level 1 ? For the Dressing: list of 4 items nesting level 1 ? 2 tablespoons olive oil ? Juice of 1 lemon (about 3 tablespoons) ? 1 garlic clove, minced ? Salt and pepper, to taste list end nesting level 1 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 directions until al dente. Drain and rinse the pasta under cold water to stop the cooking process. Set aside. 2. Prepare the Dressing: In a large bowl, mash the avocados with a fork until smooth. Stir in the olive oil, lemon juice, minced garlic, salt, and pepper until well combined. 3. Combine the Salad: Add the cooked and cooled pasta to the dressing and toss until the pasta is evenly coated. Gently fold in the cherry tomatoes, diced cucumber, red onion, and chopped cilantro. 4. Add Final Touches: If using, sprinkle the crumbled feta cheese on top for a bit of tanginess and extra creaminess. 5. Chill and Serve: Refrigerate the salad for at least 30 minutes to let the flavors meld together. Serve chilled and enjoy this creamy and refreshing avocado pasta salad. list end TIPS: list of 3 items Customization: Add protein such as grilled chicken, shrimp, or even chickpeas to make it a complete meal. Herb Swap: Substitute fresh basil or dill for cilantro to change up the flavor profile. Storage: This salad is best enjoyed on the same day, due to the avocado, but it can be stored in the refrigerator for up to two days. list end

Piquant Grilled Shrimp with Chimichurri Seasoning Piquant Grilled Shrimp with Chimichurri Seasoning is a flavorful dish that will please everyone. It can be served as an appetizer or main dish. Prep Time1hour hour 10minutes minutes Cook Time5minutes minutes Total Time1hour hour 15minutes minutes 开云体育s4 Calories412kcal AuthorSandra Ingredients 2 pounds large raw shrimp peeled and deveined 1/4 cup extra-virgin olive oil 1 tablespoon fresh lemon juice 2 tablespoons red wine vinegar 1/2 cup fresh Italian parsley leaves 1 large clove garlic peeled and smashed 1/4 teaspoon sea salt 2 cups small Cremini mushrooms stems removed extra-virgin olive oil for brushing 1 cup Spanish olives with pimentos 1/4 cup capers drained fresh cilantro leaves roughly chopped, for garnish lemon wedges for garnish Chimichurri Spice Mix 2 tablespoons smoked Spanish paprika 2 tablespoons sea salt 1 tablespoon black pepper 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 teaspoon red pepper flakes 1 teaspoon ground cumin Instructions Thoroughly combine all spice mix ingredients. This will make almost 1/2 cup of seasoning. Store in a small container or jar. Place shrimp in a shallow glass dish. Toss with 1-2 tablespoons of Chimichurri spice mix to coat. Cover with plastic wrap and refrigerate for at least 1 hour, up to 12 hours. Meanwhile, combine 1/4 cup olive oil, lemon juice, red wine vinegar, parsley, garlic, and salt in a food processor or blender and pulse to combine. Combine shrimp and a small amount of the sauce until coated, reserving the rest for dipping. Thread shrimp on metal skewers or wooden skewers that have been soaked in water. Preheat grill. Grill shrimp about 3 minutes per side or until they just turn pink. Brush mushroom caps with olive oil and season with a little of the spice mix. Grill until cooked thru; cool slightly and cut in halves. Remove shrimp from skewers and divide amongst 4 small plates. Combine olives with capers and a little extra-virgin olive oil and spoon onto shrimp. Add mushrooms to plates and garnish with cilantro and lemon wedges. Season remaining parsley sauce with Chimichurri Spice Mix and serve as a dipping sauce. Nutrition Calories: 412kcal | Carbohydrates: 4g | Protein: 48g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 571mg | Sodium: 3324mg | Potassium: 398mg | Fiber: 2g | Sugar: 1g | Vitamin A: 780IU | Vitamin C: 21.5mg | Calcium: 368mg | Iron: 5.9mg Source: A Dash of Sanity ~~~~~ Rhonda in MO

Sweet Maple Barbecue Chicken Kabobs With a touch of caramelized sweetness, this takes your traditional barbecue sauce and elevates it to a whole new level. Prep Time10minutes minutes Cook Time15minutes minutes Total Time25minutes minutes 开云体育s6 Calories403kcal AuthorSandra Ingredients 2 pounds chicken tenders 1 cup brown sugar packed 1 cup ketchup 1/4 cup red wine vinegar 1/4 cup water 1/4 cup pure maple syrup plus a little more if desired 1 tablespoon Worcestershire sauce 2 teaspoons ground mustard 2 teaspoons Paprika 1-1/2 teaspoons kosher salt 1 teaspoon black pepper Instructions Marinade Mix brown sugar, ketchup, red wine vinegar, water, pure maple syrup Worcestershire sauce, ground mustard, paprika, kosher salt and pepper in a large bowl. Place chicken tenders in the marinade. Cover and let the chicken marinate for at least 2-4 hours or overnight. I like to throw all the ingredients in a Ziplock and let it marinate this way. If you are using metal skewers skip this part, if you are using wood skewers follow the directions below. I know there is a debate whether or not to soak your skewers and to each their own. But I soak mine, I have found that I get less wood pieces in the chicken and they don’t go up in flames. I completely soak my skewers for at least 30 minutes. Make sure the entire stick is completely dredged in water. Once they have soaked, remove and start to assemble the skewers. Kabobs Remove the chicken from the fridge, one piece at a time grab a tender and lace through the skewer. I start at the chunkier end and do a weave motion. Or you can just slide the entire tender on the kabob and not make it all fancy like a wave. Either way, they will taste the same. Set kabob on a plate and repeat the process. Once completed drizzle extra marinade over the chicken, and let it sit while grill is heating up. Heat gas or charcoal grill, remove chicken from marinade. Place chicken on grill over medium heat. Cover grill and cook 3 minutes, then turn over the kabob and cook another 3 minutes. At this point check the chicken. To know if the chicken is done the juices should be clear and the center of thickest part is cut (170°F). If not done, continue to cook, at this point I leave the lid open and just turn the kabobs so they are cooked evenly on both sides. My chicken takes about 8-10 minutes. Remove from grill and serve immediately. Or cover with foil and serve later. Great to serve with grilled corn on the cob, cornbread – my favorite Sweet Jalapeno Cornbread and coleslaw. Use the leftovers the next day for a grilled chicken salad. Notes Total time does not include the time to marinade.Nutrition Calories: 403kcal | Carbohydrates: 57g | Protein: 33g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 773mg | Potassium: 816mg | Fiber: 1g | Sugar: 53g | Vitamin A: 583IU | Vitamin C: 4mg | Calcium: 68mg | Iron: 1mg Source: A Dash of Sanity ~~~~~ Rhonda in MO

Sweet & Tangy Barbecue Meatballs Sweet & Tangy Barbecue Meatballs - Ready in 30-minutes and made with a few simple ingredients, they make a great appetizer or even as dinner a meatball subs. Prep Time5minutes minutes Cook Time25minutes minutes Total Time30minutes minutes 开云体育s12 Calories310kcal AuthorSandra Ingredients 1 1/2 cups barbecue sauce 1/2 orange marmalade 14 ounce can whole berry cranberry sauce 32 ounce package frozen meatballs 64 count (1/2 ounce size) Instructions In a large cooking pot add the barbecue sauce, orange marmalade and whole cranberry sauce, stir to combine. Cook over medium heat until mixture comes to a slow boil. Add meatballs and stir to coat. Reduce heat to medium-low and cover pot. Cook for 15 minutes. Keeping the meatballs over the heat, remove the lid and stir sauce and meatballs. Cook for another 10 minutes to allow sauce to thicken over the meatballs. Remove from heat and serve. I love to serve these as an appetizer, but if serving as a meal serve with rice and cilantro as a garnish. Notes Recipe adapted from Spicy Cranberry Barbecue MeatballsNutrition Calories: 310kcal | Carbohydrates: 27g | Protein: 13g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 54mg | Sodium: 419mg | Potassium: 308mg | Sugar: 24g | Vitamin A: 100IU | Vitamin C: 1.4mg | Calcium: 24mg | Iron: 1mg Source: A Dash of Sanity ~~~~~ Rhonda in MO

Slow Cooker Chipotle Barbecue Chicken This Slow Cooker Chipotle Barbecue Chicken is a family favorite. The smoky heat from the chipotle and the sweetness from the BBQ sauce makes a great combo. Prep Time10minutes minutes Cook Time3hours hours Total Time3hours hours 10minutes minutes 开云体育s8 -10 Calories209kcal AuthorSandra Ingredients 18 ounce bottle of barbecue sauce I used Baby Ray's original 1 teaspoon chipotle chili powder 1/2 teaspoon chili powder 1/2 teaspoon ground cumin 1/2 teaspoon smoked paprika 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/2 teaspoon salt 1/4 teaspoon pepper 1 1/2 pounds chicken breast Instructions Place your crockpot on low, add chicken. Then mix all of the rest of the ingredients together and pour sauce mixture over the top of the chicken. Then toss the chicken to coat. Cook on low for 4 to 6 hours, or high for 2 to 3 hours, until the chicken is falling apart and tender. Serve with bread, naan, over rice, on top of a salad, even rolled up in a tortilla, so many things to do with this amazing Slow Cooker Chipotle Barbecue Chicken. Nutrition Calories: 209kcal | Carbohydrates: 26g | Protein: 18g | Fat: 2g | Cholesterol: 54mg | Sodium: 905mg | Potassium: 467mg | Sugar: 21g | Vitamin A: 340IU | Vitamin C: 1.4mg | Calcium: 25mg | Iron: 0.9mg Source: A Dash of Sanity ~~~~~ Rhonda in MO

Southwest Barbecue Chicken Kabobs Southwest Barbecue Chicken Kabobs are delicious. Marinated in a homemade Southwest barbecue sauce and grilled on skewers with fajita vegetables. Prep Time30minutes minutes Cook Time10minutes minutes Total Time40minutes minutes 开云体育s6 Calories537kcal AuthorSandra Ingredients Southwestern Barbecue Sauce 1 jalape?o peppers finely chopped 2 tablespoons canola oil 4 garlic cloves finely chopped 1 tablespoon chili powder 2 teaspoons ground cumin 1 teaspoon cayenne pepper 2 teaspoons ground coriander 2 cups ketchup 1/4 cup fresh lime juice 1/4 cup brown sugar Kabobs 4 lbs O Organics? Boneless Skinless Chicken Breasts 1 large red onion 1 large red pepper 1 large green pepper 1 large orange pepper Instructions Make the Southwestern Barbecue Sauce by combining all of the ingredients into a large mason jar. Twist on the lid to the jar and shake vigorously to combine. Place barbecue sauce in the refrigerator until ready to use. Prepare peppers and onion for the kabobs. To chop the peppers, I cut it in half and remove the core and stem, then cut the two halves into thirds. Cut each third into thirds as well. I do the same for the onions. Prepare the chicken into 1-2-inch cubes: Cut the chicken breast into 1-inch slices, then each slice cut into 1-inch cubes. Add the chicken and 1 cup of the southwestern barbecue sauce into a Ziplock bag and toss the chicken to combine with the sauce. Set the chicken, sealed in the Ziplock, in the refrigerator for 1-2 hours. Place the remaining barbecue sauce back in the refrigerator. Using a skewer, I prefer metal ones, add 2-pieces of chicken and push to the bottom of the skewer. Then add one green pepper square, 1-2-pieces of onion and one red or orange pepper piece. Repeat the sequence until you reach the top of the skewer, making to sure to push the chicken and vegetables closely together. Once completed, set kabob on a plate and repeat with the remaining chicken, onions, and peppers. Heat gas or charcoal grill to medium heat. Place chicken on grill and cook for 3 minutes with the lid shut. Then rotate the kabob to cook on the opposite side and baste with remaining southwestern barbecue sauce. Cook another 3 minutes. At this point, check the chicken to see how it’s cooking. To know if the chicken is done, the juices should be clear. Grill Tip: My husband swears by a digital meat thermometer. He pulls off all our chicken between 155 and 158 degrees and lets it rest for a few minutes (which brings the final temperature up to 160-165. It turns out super juicy and just right. If not done, baste the chicken again with the barbecue sauce continue to cook for another 3-minutes on a side you haven’t cooked yet. Repeat until done. My chicken kabobs take from anywhere to 9-12 minutes. Remove the kabobs from the grill once completely cooked and serve immediately. If I am serving these to the kids, I will remove the chicken and veggies from the skewers so don’t burn themselves or use the skewers as weapons at the table. Notes Barbecue Sauce adapted from Pampered ChefNutrition Calories: 537kcal | Carbohydrates: 35g | Protein: 66g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 193mg | Sodium: 1104mg | Potassium: 1516mg | Fiber: 1g | Sugar: 28g | Vitamin A: 1690IU | Vitamin C: 40.4mg | Calcium: 54mg | Iron: 2.3mg Source: A Dash of Sanity ~~~~~ Rhonda in MO

Spicy breaded chicken is a flavorful twist on a classic favorite, combining the crunch of perfectly seasoned bread crumbs with a bold kick of spice. This dish is ideal for those who enjoy a little heat with their crispy chicken. The chicken is coated in a spiced bread crumb mixture and then baked or fried to perfection, resulting in juicy, tender meat encased in a crunchy, flavorful crust. It’s perfect for a weeknight meal or a casual gathering, served with a cooling dip or your favorite side. INGREDIENTS: list of 12 items ? 4 boneless, skinless chicken breasts ? 1 cup breadcrumbs ? 1/2 cup grated Parmesan cheese ? 1 tsp garlic powder ? 1 tsp paprika ? 1 tsp cayenne pepper (adjust to taste) ? 1/2 tsp chili powder ? Salt and pepper to taste ? 2 eggs, beaten ? 1/4 cup all-purpose flour ? Olive oil for frying (if frying) ? Fresh parsley for garnish list end INSTRUCTIONS: list of 7 items 1. Preheat your oven to 400°F (200°C) if baking, or heat about 1/4 inch of olive oil in a large skillet over medium heat if frying. 2. In a shallow dish, combine the breadcrumbs, Parmesan cheese, garlic powder, paprika, cayenne pepper, chili powder, salt, and pepper. 3. Set up a breading station: one dish with flour, another with beaten eggs, and the last with the spiced breadcrumb mixture. 4. Dredge each chicken breast in flour, shaking off the excess, then dip it into the eggs, and finally coat it in the breadcrumb mixture, pressing gently to adhere. 5. If baking, place the breaded chicken on a greased baking sheet and bake for 20-25 minutes, or until the chicken is cooked through and the coating is golden and crispy. 6. If frying, cook the chicken in the hot oil for 4-5 minutes per side, or until the chicken is fully cooked and crispy. 7. Garnish with fresh parsley and serve hot with your favorite dipping sauce or alongside a fresh salad. list end Enjoy this spicy, crispy chicken that’s sure to bring a flavorful kick to your meal!

This potluck pasta salad is a crowd pleaser that’s perfect for any gathering. It’s packed with a colorful mix of fresh vegetables, hearty pasta and tangy, homemade dressing that ties everything together. The combination of crunchy bell pepper, juicy cherry tomato and creamy mozzarella adds a delightful balance of texture and flavor, while the addition of salami or pepperoni gives it an extra-savory kick. It’s easy to prepare ahead of time, making it a convenient option for potlucks, picnics or barbecues. Serve it chilled for a refreshing side that pairs well with just about anything! INGREDIENTS Salad list of 10 items 12 oz rotini or bowtie pasta 1 cup cherry tomatoes, halved 1 cup cucumber, diced 1/2 cup red bell pepper, diced 1/2 cup yellow bell pepper, diced 1/2 cup red onion, thinly sliced 1/2 cup black olives, sliced 1 cup mozzarella cheese, cubed or mozzarella balls (bocconcini) 1/2 cup salami or pepperoni, sliced (optional) 1/4 cup fresh parsley, chopped list end DRESSING list of 7 items 1/4 cup olive oil 2 tbsp red wine vinegar 1 tbsp Dijon mustard 1 clove garlic, minced 1 tsp dried oregano 1/2 tsp salt 1/4 tsp black pepper list end INSTRUCTIONS list of 6 items 1. Cook the pasta Bring a large pot of salted water to a boil. Cook the pasta, according to package instructions, until al dente. Drain, and rinse under cold water to stop the cooking process. Set aside. 2. Prepare the vegetables While the pasta is cooking, chop the tomato, cucumber, bell pepper, red onion and olives. Cube the mozzarella, and slice the salami or pepperoni. 3. Make dressing In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, oregano, salt and pepper until well-combined. 4. Assemble the salad In a large bowl, combine the cooked pasta, vegetables, mozzarella, salami and fresh parsley. 5. Toss with dressing Pour the dressing over the salad and toss gently to coat everything evenly. 6. Chill, and serve Cover, and refrigerate for at least one hour to allow the flavors to meld. Serve chilled. list end This salad can be made a day ahead and stored in the fridge. Just give it a quick stir before serving. Enjoy!

Fluffy buttermilk biscuits are classic comfort foods that are perfect for breakfast, brunch or as sides to hearty meals. These biscuits are incredibly light and airy, with buttery flavor and a tender crumb that practically melts in your mouth. The tanginess of the buttermilk adds depth, while the flaky layers make these biscuits truly irresistible. Whether enjoyed with a dollop of jam, drizzle of honey or as the base for biscuits and gravy, they’re sure to become favorites. INGREDIENTS list of 6 items 2 cups all-purpose flour 1 tbsp baking powder 1/2 tsp baking soda 1 tsp salt 1/2 cup unsalted butter, cold and cut in small cubes 3/4 cup buttermilk, cold list end INSTRUCTIONS list of 6 items 1. Preheat the oven Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. 2. Mix dry ingredients In a large bowl, whisk together the flour, baking powder, baking soda, and salt. 3. Cut in the butter Add the cold butter cubes to the flour mixture. Using a pastry cutter or your fingertips, work the butter in the flour until the mixture resembles coarse crumbs with some larger pieces of butter remaining. 4. Add the buttermilk Pour the cold buttermilk in the flour mixture, stirring gently until just combined. Be careful not to overmix; the dough should be slightly sticky. 5. Shape the biscuits Turn the dough on a lightly floured surface, and gently pat it in a 1-inch-thick rectangle. Fold the dough over itself a few times to create layers, then pat it back in 1-inch thickness. Use a biscuit cutter or glass to cut out biscuits, pressing straight down without twisting to keep the layers intact. Place the biscuits on the prepared baking sheet. 6. Bake Bake for 12 to 15 minutes or until the biscuits are golden brown on top. Remove from the oven, and let cool slightly before serving. list end These fluffy buttermilk biscuits are best enjoyed warm and can be stored in an airtight container for a couple days. They’re delightful additions to any meal!

Perfect pot roast is the epitome of comforting, home-cooked meals, offering tender beef that melts in your mouth and is surrounded by a medley of flavorful vegetables and rich, savory gravy. This classic dish is ideal for family dinner or special occasions, where you want to serve something both hearty and elegant. Slow-cooked to perfection, the pot roast absorbs the aromatic blend of herbs, garlic and beef broth, creating an irresistible aroma and taste. Serve it with mashed potatoes or crusty bread to soak up the delicious gravy, and enjoy a meal that warms both the heart and soul. INGREDIENTS list of 16 items ? 3-4 pounds beef chuck roast ? Salt and pepper, to taste ? 2 tablespoons olive oil ? 2 onions, quartered ? 4 cloves garlic, minced ? 4 carrots, cut into large chunks ? 4 stalks celery, cut into large chunks ? 1 cup beef broth ? 1 cup red wine (or additional beef broth) ? 2 tablespoons tomato paste ? 2 sprigs fresh rosemary ? 2 sprigs fresh thyme ? 2 bay leaves ? 2 tablespoons cornstarch (optional, for thickening) ? 2 tablespoons water (optional, for thickening) ? Fresh parsley, chopped (for garnish) list end INSTRUCTIONS list of 9 items 1. Preheat the oven: Preheat your oven to 275°F (135°C). 2. Season the roast: Generously season the beef chuck roast with salt and pepper on all sides. 3. Sear the roast: Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Add the roast and sear it on all sides until browned, about 4-5 minutes per side. Remove the roast from the pot and set it aside. 4. Sauté the vegetables: In the same pot, add the onions and garlic. Sauté for 2-3 minutes until the onions are softened and the garlic is fragrant. Add the carrots and celery, and cook for another 3-4 minutes. 5. Deglaze the pot: Pour in the beef broth and red wine, scraping up any browned bits from the bottom of the pot. Stir in the tomato paste until well combined. 6. Add herbs and roast: Return the roast to the pot, nestling it among the vegetables. Add the rosemary, thyme, and bay leaves. 7. Cook the roast: Cover the pot with a lid and transfer it to the preheated oven. Cook for 3-4 hours, or until the roast is tender and easily pulls apart with a fork. 8. Thicken the gravy (optional): If you prefer a thicker gravy, remove the roast and vegetables from the pot and set them aside. In a small bowl, mix the cornstarch and water to form a slurry. Stir the slurry into the pot and simmer over medium heat until the gravy thickens. 9. Serve: Slice the roast and serve it with the vegetables and gravy. Garnish with chopped fresh parsley. list end Enjoy your Perfect Pot Roast as a delicious and satisfying meal that brings warmth and comfort to the table, perfect for any occasion.

This creamy potato bake is a comforting side dish that’s perfect for family dinner, potlucks or any occasion you want something warm and satisfying. Layers of tender, thinly sliced potato are bathed in rich, creamy sauce made with butter, garlic and cheese. The combination of sharp cheddar and Parmesan adds depth, while the creaminess brings velvety texture that will melt in your mouth. Baked to golden perfection, this dish has a crispy, cheesy top and soft, creamy layers underneath that will make it an instant favorite. INGREDIENTS list of 11 items 6 medium-sized potatoes, thinly sliced 2 cups heavy cream 1 cup shredded sharp cheddar cheese 1/2 cup grated Parmesan cheese 2 cloves garlic, minced 4 tbsp unsalted butter 1 tsp salt 1/2 tsp black pepper 1 tsp fresh thyme (optional) 1/4 tsp ground nutmeg (optional) Fresh parsley for garnish list end INSTRUCTIONS list of 7 items 1. Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish. 2. Prepare the potatoes Peel and thinly slice the potatoes (about 1/8 inch thick.) Set them aside in a bowl of cold water to prevent browning. 3. Make creamy sauce In a saucepan over medium heat, melt the butter, and saute the minced garlic until fragrant, about 1 minute. Add the heavy cream, salt, pepper, thyme and nutmeg. Heat the mixture until just simmering, then remove from heat. 4. Layer the potatoes Drain the potatoes, and pat them dry. Arrange half the sliced potatoes evenly in the prepared baking dish. Pour half the cream mixture over the potatoes, and sprinkle with half the cheddar and Parmesan cheese. 5. Repeat layers Add the remaining potatoes, pour the rest of the cream sauce over the top and sprinkle with the remaining cheese. 6. Bake Cover the dish with foil, and bake for 45 minutes. Remove the foil, and bake for an additional 15 to 20 minutes or until the top is golden brown, and the potatoes are tender when pierced with a fork. 7. Serve Let the potato bake rest for 10 minutes before serving. Garnish with fresh parsley, if desired. list end Enjoy this creamy potato bake as a decadent side that pairs well with roasted meat or a fresh salad!

Grilled Tilapia Grilled Tilapia is an easy and healthy dinner ready in under 15 minutes with just a few ingredients. It's the perfect summer cookout dish. Yield6 开云体育s Prep Time5minutes minutes Cook Time10minutes minutes Total Time15minutes minutes CourseDinner CuisineAmerican AuthorSabrina Snyder Ingredients ?6 tilapia fillets ?1 tablespoon olive oil ?1 teaspoon kosher salt ?1/2 teaspoon coarse ground black pepper ?1/4 teaspoon garlic powder ?1/4 teaspoon paprika ?1 lemon , cut into wedges Instructions Heat grill on medium-high heat. Coat the filets in olive oil. In a small bowl mix the salt, black pepper, garlic powder and paprika. Sprinkle over the filets. Place onto direct heat on the grill for 4-5 minutes on each side. Serve with lemon wedges. Nutrition Calories: 186kcal | Carbohydrates: 1g | Protein: 34g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 85mg | Sodium: 476mg | Potassium: 524mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 42IU | Vitamin C: 2mg | Calcium: 19mg | Iron: 1mg Source: Dinner, then Dessert ~~~~~ Rhonda in MO

Grilled Chicken Salad A refreshing, fully loaded, summery salad! Includes marinated grilled chicken breast, tender romaine lettuce, bright red onion, crisp salty bacon, charred grilled corn, vibrant fresh tomatoes, tangy feta, and creamy avocado. 开云体育s: 5 Prep40minutes minutes Cook12minutes minutes Ready in: 52minutes minutes Ingredients Dressing 3/4 cup olive oil 1/3 cup fresh lemon juice 3 Tbsp finely chopped fresh parsley 1 tsp dried oregano 1 Tbsp dijon mustard 1 Tbsp honey 2 tsp minced garlic 1 tsp each salt and black pepper, then more to taste Salad 1 1/4 lbs. boneless skinless chicken breasts, pounded to an even thickness about 1/2-inch 2 ears fresh corn, husked 1 large head Romaine lettuce, chopped, rinsed, dried in a salad spinner 6 slices bacon, cooked and chopped* 1 1/2 cups grape tomatoes, halved 1/3 cup thinly sliced red onion 1 avocado, sliced 2/3 cup crumbled feta cheese Instructions In a medium mixing bowl whisk together olive oil, lemon juice, parsley, oregano, dijon mustard, honey and garlic. Season with 1 tsp black pepper (don't add salt yet). Whisk again then scoop out 1/3 cup of the dressing mixture and pour into a gallon size resealable bag. Add 1 tsp salt to the bag, then add chicken, seal bag while pressing out excess air. Rub dressing over chicken, transfer to fridge to marinate for 1 to 4 hours. Season remaining dressing mixture with salt to taste, transfer dressing to an airtight container and chill until ready to serve salad (if olive oil solidifies let rest at room temperature for 30 minutes). Preheat a gas grill over medium-high heat to 450 degrees. Grill chicken about 5 to 6 minutes per side (with grill lid closed) until internal temperature of chicken registers 165°F on an instant read food thermometer. Also grill corn about 10 minutes until lightly charred, turning occasionally. Let chicken cool 20 minutes before slicing into bite size pieces. Cut corn kernels from cobs. To a large salad bowl or 5 individual serving plates, layer together Romaine lettuce, grilled chicken, corn, bacon, tomatoes, red onion, avocado, and feta cheese. Shake dressing then pour over salad and gently toss. Serve right away. Notes *I recommend cooking the bacon in the oven on a foil lined or parchment paper lined, rimmed baking sheet at 400F° until just crisp (about 10 to 20 minutes depending on thickness). Cook in a single layer (you can scrunch pieces up a bit to fit). I like to just cook the whole package of bacon then you have leftover for breakfast or sandwiches the next day. Source: Cooking Classy ~~~~~ Rhonda in MO