开云体育

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

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

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

Pineapple pretzel salad is a unique and delightful dessert that combines the tropical sweetness of pineapple with the salty crunch of pretzels all enveloped in creamy whipped topping. This dish is often referred to as a “salad,” though it’s more akin to a lush dessert or sweet side dish, making it a favorite at potlucks, picnics and holiday gatherings. The bottom layer is a buttery pretzel crust, providing satisfying crunch. Above that sits a rich cream cheese layer, and the top is adorned with cheerful, pineapple-studded whipped topping. This combination of texture and flavor is unexpectedly delicious and will quickly become a requested dish at any event. Ingredients: list of 3 items ? For the Pretzel Crust: list of 3 items nesting level 1 ? 2 cups crushed pretzels ? 3/4 cup melted butter ? 3 tablespoons granulated sugar list end nesting level 1 ? For the Cream Cheese Layer: list of 3 items nesting level 1 ? 8 ounces cream cheese, softened ? 1/2 cup granulated sugar ? 1 cup whipped topping list end nesting level 1 ? For the Pineapple Topping: list of 3 items nesting level 1 ? 1 (20-ounce) can crushed pineapple, drained ? 1 (6-ounce) package instant vanilla pudding mix ? 1 cup whipped topping list end nesting level 1 list end Instructions: list of 4 items 1. Preheat Oven and Prepare Crust: list of 1 items nesting level 1 ? Preheat your oven to 350°F (175°C). Combine the crushed pretzels, melted butter, and sugar in a bowl. Press the mixture into the bottom of a 9×13-inch baking dish. Bake for 10 minutes, then remove from the oven and let cool completely. list end nesting level 1 2. Make the Cream Cheese Layer: list of 1 items nesting level 1 ? In a medium bowl, beat the cream cheese and sugar until smooth and fluffy. Fold in 1 cup of whipped topping. Spread this mixture over the cooled pretzel crust. Make sure to spread it to the edges to seal the crust and prevent the next layer from making it soggy. list end nesting level 1 3. Prepare the Pineapple Topping: list of 1 items nesting level 1 ? In a separate bowl, mix the drained crushed pineapple with the dry vanilla pudding mix until well combined. Gently fold in 1 cup of whipped topping. Spread this pineapple mixture over the cream cheese layer. list end nesting level 1 4. Chill and Serve: list of 1 items nesting level 1 ? Refrigerate the dessert for at least 4 hours, or overnight, to set the layers and allow the flavors to meld. list end nesting level 1 list end This Pineapple Pretzel Salad is a symphony of sweet and salty, creamy and crunchy, and it’s sure to dazzle your taste buds. It’s perfect for those who love a dessert that’s not overwhelmingly sweet but still offers a satisfying array of flavors and textures.

Veggie And Hummus Sandwich WWW.joecooks.com Submitted by, Sugar Lopez (sugarsyl71@...) This Veggie and Hummus Sandwich is a refreshing and nutritious choice that's perfect for a quick lunch or a healthy snack. It's packed with a variety of fresh vegetables like cucumber, carrots, bell pepper, and avocado, all layered with a generous spread of creamy hummus on your choice of whole grain or multigrain bread. Prep: 15 minutes Ingredients: 4 slices whole grain bread (or multigrain) 1 cup hummus (store bought or homemade) 1 medium cucumber (julienned ) 1 medium carrot (julienned) 1 medium bell pepper (thinly sliced) 1 medium avocado (sliced) 1 cup alfalfa sprouts (or broccoli sprouts) 4 lettuce leaves or Romain ? cup red onion (thinly sliced) Salt and pepper (to taste)(optional, Mrs. Dash) Instructions: 1. Lightly toast the bread slices if desired. This provides a bit of crunch and prevents the bread from getting soggy. 2. Generously spread hummus on one side of each bread slice. 3. Start by placing lettuce or salad greens on two of the bread slices. Follow with cucumber slices, bell pepper, carrot, avocado, and red onion. Sprinkle a little salt and pepper for seasoning. If using, add sprouts on top. If desired, drizzle a bit of olive oil or lemon juice over the veggies for extra flavor. 4. Top each sandwich with the remaining bread slices, hummus side down. Cut each sandwich in half and enjoy immediately! Notes: * Bread Choice Matters: Whole grain or multigrain bread not only adds nutritional value but also holds up well with the moist ingredients. For a softer sandwich, you can use white or sourdough bread. * Hummus Varieties: Feel free to experiment with different flavors of hummus to change up the taste of your sandwich. Classic, roasted garlic, or red pepper hummus are all great choices. * Veggie Flexibility: Use any combination of veggies you like or have on hand. This sandwich is great for using up leftover veggies in your fridge. * Toasting is Optional: Toasting the bread adds crunch and prevents sogginess, but if you prefer a softer sandwich, you can skip this step. * Season to Taste: A pinch of salt and pepper can enhance the flavors of your veggies. You can also add a sprinkle of your favorite herbs or spices. Nutrition Information 开云体育:1 Calories: 441kcal (22%) Carbohydrates: 43g (14%) Protein: 15g (30%) Fat: 27g (42%) Saturated Fat: 4g (25%) Polyunsaturated Fat: 7g Monounsaturated Fat: 15g Sodium: 526mg Potassium: 1347mg (38%) Fiber: 18g (75%) Sugar: 9g (10%) Vitamin A: 10879IU (218%) Vitamin C: 104mg (126%) Calcium: 124mg (12%) Iron: 5mg (28%) ? Author Joanna Cismaru Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations. “I am not lost, for I know where I am. But however, where I am may be lost.” — Winnie the Pooh

Deep Fried Cauliflower This Deep Fried Cauliflower recipe is a real crowd-pleaser, turning simple cauliflower into crispy, golden bites of heaven. Perfect for game days or as a snazzy appetizer, these delicious morsels are coated in a light, flavorful batter and fried to perfection. Prep Time10minutes mins Cook Time20minutes mins Total Time30minutes mins Course: Appetizer, Snack Cuisine: American Keyword: cauliflower recipe, deep fried cauliflower, fried cauliflower 开云体育s: 6 Calories: 284kcal Author: Joanna Cismaru Ingredients 1 head cauliflower cut into bite-sized pieces 1 cup all-purpose flour ? cup cornstarch 1 teaspoon baking powder ? teaspoon salt 1 cup water 1 tablespoon hot sauce such as Frank's 2 cups breadcrumbs Italian seasoned oil for frying Instructions In a large bowl, whisk together flour, cornstarch, baking powder, and salt. Stir in water and hot sauce until the batter is smooth. Take each cauliflower piece and give it a good dunk in the batter, making sure it's evenly coated. Let the excess batter drip off. Roll the battered cauliflower in the breadcrumbs until they're completely covered. Heat your deep fryer to 365°F (185℃). Fry the cauliflower pieces in batches until they're golden and crispy. Drain them on paper towels to get rid of any extra oil. Sprinkle a little salt over them if you like – it's optional. Notes No Deep Fryer, No Problem: If you don't have a deep fryer, you can still make this recipe in a deep skillet or a heavy-bottomed pot. Just fill it with enough oil to cover the cauliflower pieces and use a kitchen thermometer to monitor the oil temperature. Oil Temperature is Key: Maintaining the correct oil temperature (365°F/185°C) is crucial for getting that perfect crispy texture. If the oil is too cool, the cauliflower will absorb too much oil and become greasy; if it's too hot, it will burn on the outside before cooking through. Season to Taste: Feel free to adjust the seasoning in the batter or add extra spices to the breadcrumbs to suit your taste. A little garlic powder, smoked paprika, or even some grated Parmesan can add a great flavor boost.Nutrition 开云体育: 1serving | Calories: 284kcal | Carbohydrates: 57g | Protein: 9g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 547mg | Potassium: 450mg | Fiber: 4g | Sugar: 4g | Vitamin A: 4IU | Vitamin C: 48mg | Calcium: 121mg | Iron: 3mg Source: Jo Cooks ~~~~~ Rhonda in MO

Veggie Burgers These Veggie Burgers are hearty, flavorful patties made with black beans, quinoa, and fresh veggies. They come together quickly and are perfect for a healthy and delicious meal. Top with your favorite fresh toppings and enjoy! Prep Time20minutes mins Cook Time10minutes mins Total Time30minutes mins Course: Dinner, Lunch Cuisine: American Keyword: burger recipe, vegetarian burgers, veggie burgers 开云体育s: 4 Calories: 471kcal Author: Joanna Cismaru Equipment Grill Pan 9 Cup Food Processor Ingredients 15 ounces black beans 1 can, drained and rinsed 1 cup cooked quinoa ? cup breadcrumbs ? cup grated carrot ? cup bell pepper finely chopped ? cup red onion finely chopped 2 cloves garlic minced 2 tablespoons fresh parsley chopped 1 tablespoon soy sauce low sodium 1 teaspoon smoked paprika ? teaspoon cumin ? teaspoon salt ? teaspoon black pepper 1 egg beaten 4 slices cheddar cheese optional 4 whole-grain burger buns olive oil for brushing For Toppings Lettuce, tomato slices, red onion slices, and avocado slices Instructions In a food processor, add the black beans, grated carrot, chopped bell pepper, chopped red onion, minced garlic, and parsley. Pulse until the mixture is well combined but still has some texture. Transfer the mixture to a large bowl. Add the cooked quinoa, breadcrumbs, soy sauce, smoked paprika, cumin, salt, black pepper, and beaten egg. Mix until well combined. If the mixture feels too wet, add more breadcrumbs; if too dry, add a little water. Divide the mixture into 4 equal portions and shape each portion into a patty about ? inch thick. Preheat a grill pan over medium-high heat and brush it lightly with olive oil. Place the patties on the grill pan and cook for about 4-5 minutes per side, or until nicely browned and heated through. If using cheddar cheese, place a slice on each patty during the last minute of cooking to melt. Toast the burger buns on the grill pan for about 1 minute, or until lightly browned. Place each veggie patty on a bun and add your desired toppings: lettuce, tomato slices, red onion slices, and avocado slices, mayo. Notes Use canned black beans for convenience, but rinse and drain them well. If the patty mixture feels too wet, add extra breadcrumbs until it holds together. Freeze uncooked patties on a baking sheet before transferring them to a freezer bag for up to 3 months. Cook patties directly from frozen, adding a few extra minutes to the cooking time. For a vegan version, replace the egg with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water).Nutrition 开云体育: 1serving | Calories: 471kcal | Carbohydrates: 70g | Protein: 24g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 58mg | Sodium: 880mg | Potassium: 667mg | Fiber: 13g | Sugar: 6g | Vitamin A: 1241IU | Vitamin C: 28mg | Calcium: 264mg | Iron: 6mg Source: Jo Cooks ~~~~~ Rhonda in MO

Banana Split Cake (No Bake) Banana Split Cake is a delightful no-bake dessert featuring layers of graham cracker crust, creamy filling, fresh fruit, and whipped cream. Easy to make and perfect for any occasion, this cake is a sweet and refreshing treat. Prep Time30minutes mins Cook Time0minutes mins Chill Time4hours hrs Total Time4hours hrs 30minutes mins Course: Dessert Cuisine: American Keyword: banana split cake, no bake banana split cake 开云体育s: 12 Calories: 357kcal Author: Joanna Cismaru Equipment 9x13-inch Baking Pan Ingredients For the Crust: 2 cups graham cracker crumbs ? cup unsalted butter melted For the Filling: 8 ounces cream cheese softened ? cup granulated sugar 2 teaspoons vanilla extract 1 cup heavy cream whipped For the Fruit Layer: 3 bananas sliced 1 cup pineapple crushed, drained 1 cup strawberries sliced For the Topping: 2 cups whipped cream ? cup walnuts or pecans, chopped chocolate syrup for drizzling maraschino cherries for garnish Instructions Prepare the Crust: Mix the graham cracker crumbs with melted butter until well combined. Press the mixture firmly into the bottom of a 9x13-inch baking dish. Chill in the refrigerator while preparing the filling. Make the Cream Cheese Filling: In a large bowl, beat the cream cheese with sugar and vanilla extract until smooth and creamy. Gently fold in the whipped cream until well incorporated. Spread the cream cheese mixture over the chilled crust in an even layer. Return to the refrigerator to chill while preparing the fruit. Layer the Fruit: Arrange the sliced bananas in a single layer over the cream cheese filling. Evenly spread the crushed pineapple over the bananas. Add a layer of sliced strawberries on top of the pineapple. Add the Topping: Spread the whipped cream over the fruit layers. Sprinkle the chopped nuts over the whipped cream. Drizzle with chocolate syrup. Garnish with maraschino cherries spaced evenly across the top. Chill: Refrigerate the cake for at least 4 hours, or overnight, to allow the layers to set and flavors to meld together. Serve chilled, cut into squares. Notes Use ripe bananas for the best flavor and sweetness. Drain the crushed pineapple well to prevent the crust from becoming soggy. Chill the cake for at least 4 hours to allow the layers to set properly. Substitute graham cracker crumbs with crushed vanilla wafers or digestive biscuits if desired. You can add other fruits like raspberries or blueberries for a different twist.Nutrition 开云体育: 1serving | Calories: 357kcal | Carbohydrates: 28g | Protein: 4g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 69mg | Sodium: 160mg | Potassium: 236mg | Fiber: 2g | Sugar: 15g | Vitamin A: 879IU | Vitamin C: 16mg | Calcium: 63mg | Iron: 1mg Source: Jo Cooks ~~~~~ Rhonda in MO

Grilled Veggie Skewers Grilled Veggie Skewers are a vibrant and flavorful dish featuring a mix of marinated vegetables cooked to perfection on the grill. They’re easy to make and perfect as a healthy side or light main course for any meal. Prep Time15minutes mins Cook Time10minutes mins Marinating Time15minutes mins Total Time40minutes mins Course: Side Dish Cuisine: American Keyword: grilled vegetables, grilled veggie skewers, grilled veggies 开云体育s: 4 Calories: 200kcal Author: Joanna Cismaru Equipment 8-inch Kebab Skewers For Grilling Ingredients For the Marinade: ? cup olive oil 2 tablespoons balsamic vinegar 2 cloves garlic minced 1 teaspoon dried oregano 1 teaspoon dried basil ? teaspoon salt ? teaspoon black pepper For the Skewers 1 medium red bell pepper cut into 1-inch pieces 1 medium yellow bell pepper cut into 1-inch pieces 1 medium green bell pepper cut into 1-inch pieces 1 medium red onion cut into wedges 2 medium zucchini sliced into thick rounds 1 cup cherry tomatoes 8 ounces mushrooms whole or halved if large Instructions In a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, dried oregano, dried basil, salt, and black pepper. Place the red bell pepper, yellow bell pepper, green bell pepper, red onion, zucchini, cherry tomatoes, and mushrooms in a large bowl. Pour the marinade over the vegetables and toss to coat them evenly. Let them marinate for at least 15 minutes. Preheat your grill to medium-high heat. Thread the marinated vegetables onto skewers, alternating the types of vegetables for a colorful presentation. Place the skewers on the preheated grill and cook for 8-10 minutes, turning occasionally, until the vegetables are tender and slightly charred. Serve the grilled veggie skewers hot as a side dish or main course. Notes Cut the vegetables into even sizes to help them cook evenly on the grill. If using wooden skewers, soak them in water for 30 minutes before grilling to prevent burning. Marinate the vegetables for at least 15 minutes, but longer marinating will enhance the flavor. You can cook these skewers in the oven or air fryer if you don’t have a grill.Nutrition 开云体育: 1serving | Calories: 200kcal | Carbohydrates: 16g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 312mg | Potassium: 767mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1492IU | Vitamin C: 146mg | Calcium: 56mg | Iron: 2mg Source: Jo Cooks ~~~~~ Rhonda in MO

Roasting cherry tomato brings out its natural sweetness and adds delightful depth to this simple pasta dish. The caramelized edges of the tomato pair beautifully with fragrant garlic, fresh basil and a hint of red pepper flakes for a subtle kick. Tossed with al dente pasta and a drizzle of olive oil, this recipe is an elegant yet easy meal perfect for busy weeknights or casual dinner parties. It’s a celebration of fresh, vibrant ingredients that come together in harmony. INGREDIENTS list of 9 items 1 pint cherry tomatoes, halved 3 tablespoons olive oil, divided 3 garlic cloves, minced 1/2 teaspoon red pepper flakes (optional) Salt and freshly ground black pepper, to taste 12 ounces pasta (spaghetti, linguine, or penne work well) 1/4 cup grated Parmesan cheese (plus more for serving) 1/4 cup fresh basil leaves, chopped 1 teaspoon balsamic vinegar (optional, for added depth of flavor) list end INSTRUCTIONS list of 5 items 1. Prepare the tomato Preheat your oven to 400°F (200°C). Arrange the halved cherry tomato on a baking sheet lined with parchment paper. Drizzle with 2 tablespoons olive oil, and sprinkle with salt and black pepper. Roast for 20 to 25 minutes or until the tomato is soft and slightly caramelized. 2. Cook the pasta While the tomato is roasting, bring a large pot of salted water to a boil. Cook the pasta, according to package instructions, until al dente. Reserve 1/2 cup pasta water before draining. 3. Saute garlic and red pepper flakes In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the minced garlic and red pepper flakes, cooking until fragrant, about 1 to 2 minutes. 4. Combine ingredients Add the roasted cherry tomato, cooked pasta and reserved pasta water to the skillet. Toss everything together over medium heat, letting the sauce thicken slightly. Stir in the grated Parmesan cheese, chopped basil and a drizzle of balsamic vinegar, if desired. 5. Serve Divide the pasta among plates or bowls. Garnish with additional Parmesan cheese and fresh basil. Serve immediately, and enjoy! list end This pasta with roasted cherry tomato is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to two days. Reheat gently on the stove with a splash of water to loosen the sauce.

Easy Coleslaw Recipe This Easy Coleslaw Recipe combines fresh, crunchy cabbage, carrots, and red onion with a creamy, tangy dressing. This simple and delicious side dish is perfect for BBQs, picnics, or any meal needing a refreshing crunch. Prep Time15minutes mins Cook Time0minutes mins Chill Time1hour hr Total Time1hour hr 15minutes mins Course: Salad, Side Dish Cuisine: American Keyword: coleslaw, coleslaw recipe 开云体育s: 6 Calories: 312kcal Author: Joanna Cismaru Ingredients For the Coleslaw: 8 cups green cabbage finely shredded 1 cup carrots grated ? cup red cabbage finely shredded (optional) ? cup red onion finely sliced For the Dressing: 1 cup mayonnaise 2 tablespoons apple cider vinegar 2 tablespoons sugar 1 tablespoon Dijon mustard 1 teaspoon celery salt ? teaspoon salt ? teaspoon black pepper Instructions In a large bowl, combine the green cabbage, carrots, red cabbage (if using), and red onion. In a medium bowl, whisk together the mayonnaise, apple cider vinegar, sugar, Dijon mustard, celery salt, salt, and black pepper until smooth and well combined. Pour the dressing over the cabbage mixture. Toss to coat all the vegetables evenly with the dressing. Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld and the coleslaw to chill. Before serving, toss the coleslaw again to redistribute the dressing. Serve chilled as a side dish to your favorite BBQ, sandwiches, or burgers. Notes Use fresh cabbage for the crunchiest coleslaw. Swap some or all of the mayo with Greek yogurt for a lighter option. Adding red cabbage makes it look colorful and adds extra crunch. Let the coleslaw chill for at least an hour so the flavors blend nicely. Keep leftovers in the fridge in an airtight container for up to 3 days.Nutrition 开云体育: 1serving | Calories: 312kcal | Carbohydrates: 14g | Protein: 2g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 783mg | Potassium: 281mg | Fiber: 3g | Sugar: 9g | Vitamin A: 3765IU | Vitamin C: 41mg | Calcium: 56mg | Iron: 1mg Source: Jo Cooks ~~~~~ Rhonda in MO

Shredded Buffalo Chicken Sandwiches (Slow Cooker) Slow cooked, shredded chicken in a spicy Buffalo sauce, served on sandwich buns with Ranch dressing. Prep Time10minutes mins Cook Time6hours hrs Total Time6hours hrs 10minutes mins Course: Main Dishes Cuisine: American 开云体育s: 6 servings Calories: 529kcal Author: Danelle Ingredients 6 boneless skinless chicken breasts 1 12 oz. bottle buffalo wing sauce 2 tablespoons ranch mix seasoning 2 tablespoons butter 6 hamburger buns 6 slices cheddar cheese Ranch or blue cheese dressing Instructions Place chicken breasts in lightly greased slow cooker. In medium bowl, combine the buffalo wing sauce and ranch seasoning. Pour hot sauce mixture over chicken in slow cooker. Cook on low for 6-8 hours. Shred chicken breasts in the slow cooker. Stir in butter until melted. Preheat broiler. Place slices of cheese on bun tops and melt under broiler for 1-2 minutes. Pile buffalo chicken onto buns. Top with Ranch or blue cheese dressing. Source: Let's Dish ~~~~~ Rhonda in MO

Garden Veggie Pasta Salad This classic macaroni salad, with a mayonnaise and vinegar based dressing, is loaded with fresh vegetables and herbs. Perfect for summer potlucks and barbecues. Prep Time20minutes mins Cook Time10minutes mins Total Time30minutes mins 开云体育s: 10 -12 servings Author: Danelle Ingredients 1 cup mayonnaise 1/4 cup white wine vinegar 2 tablespoons Dijon mustard 2 teaspoons salt 1/2 teaspoon pepper 1/8 teaspoon cayenne pepper 1-2 tablespoons sugar 1 cup finely diced celery 1 red bell pepper diced 3/4 cup grated carrot 3-4 green onions chopped 1 small jalapeno pepper seeded and finely diced 3 tablespoons fresh chopped parsley 3 tablespoons fresh chopped dill 1 16 oz. package uncooked elbow macaroni Instructions In a large bowl, whisk together mayonnaise, vinegar, Dijon mustard, salt, black pepper, cayenne pepper and sugar until smooth. Stir in celery, bell pepper, carrot, onions, and jalapeno. Refrigerate while you prepare the pasta. Cook macaroni according to package directions. Rinse in a colander under cold water; drain well. Add macaroni to mayonnaise and vegetable mixture and toss to coat well. Cover with plastic wrap. Refrigerate at least 4 hours or, or overnight. Before serving, taste and adjust seasoning, and add more mayonnaise, as needed. Source: Let's Dish ~~~~~ Rhonda in MO

A shamrock shake is a fun and festive milkshake that celebrates St. Patrick’s Day with its signature minty flavor and bright-green color. Creamy vanilla ice cream is blended with milk and peppermint extract, then topped with whipped cream for an indulgent treat. This cool, refreshing shake is perfect for anyone who loves mint and wants to enjoy a taste of the holiday at home. It’s easy to make and only requires a few ingredients, making it a quick and delicious dessert or snack. INGREDIENTS: list of 6 items ? 2 cups vanilla ice cream ? 1/2 to 3/4 cup milk (depending on desired thickness) ? 1/2 teaspoon peppermint extract ? 4-5 drops green food coloring ? Whipped cream (for topping) ? Maraschino cherry (for garnish, optional) Best restaurants near me list end INSTRUCTIONS: list of 3 items 1. Blend the shake: In a blender, combine the vanilla ice cream, milk, peppermint extract, and green food coloring. Blend on high speed until smooth and creamy, adding more milk if you prefer a thinner consistency. 2. Taste and adjust: Taste the shake and adjust the amount of peppermint extract if needed, adding a bit more for a stronger mint flavor. 3. Serve: Pour the shake into a glass, top with whipped cream, and garnish with a maraschino cherry if desired. list end This shamrock shake is a fun and easy way to celebrate St. Patrick’s Day, offering a delicious, minty treat in minutes!

Blueberry French toast bake is a delightful make-ahead breakfast or brunch dish that’s perfect for a crowd. It combines the comforting texture of fluffy French toast with the burst of sweet blueberry, all baked together in one dish. The casserole is soaked in a custardlike mixture made of eggs, milk, cinnamon and vanilla, then baked until golden and crispy on top. The juicy blueberry creates pockets of sweetness throughout, making each bite a delicious combination of soft, gooey and slightly crunchy. It’s a show stopper for holidays, family gatherings or any morning you want to impress without the stress of flipping individual slices of French toast. INGREDIENTS: list of 11 items ? 8 slices of day-old bread (preferably challah, brioche, or French bread), cut into cubes ? 1 1/2 cups fresh or frozen blueberries ? 6 large eggs ? 2 cups whole milk ? 1/4 cup heavy cream ? 1/4 cup granulated sugar ? 1 teaspoon vanilla extract ? 1/2 teaspoon ground cinnamon ? 1/4 teaspoon salt ? 2 tablespoons unsalted butter, melted ? 1 tablespoon powdered sugar (for dusting, optional) list end INSTRUCTIONS: list of 5 items 1. Prepare the Baking Dish: Grease a 9×13-inch baking dish with butter or non-stick cooking spray. Place the cubed bread in the dish, spreading it out evenly. Scatter the blueberries over the bread cubes. 2. Make the Custard: In a large mixing bowl, whisk together the eggs, milk, heavy cream, granulated sugar, vanilla extract, cinnamon, and salt until fully combined. Pour the custard mixture evenly over the bread and blueberries, making sure all the bread cubes are soaked. 3. Chill: Cover the baking dish with plastic wrap and refrigerate for at least 1 hour, or preferably overnight. This allows the bread to fully absorb the custard, creating a rich, custardy texture when baked. 4. Bake: Preheat your oven to 350°F (175°C). Remove the plastic wrap from the baking dish and drizzle the melted butter over the top of the casserole. Bake for 45-50 minutes, or until the top is golden brown and slightly crispy. The center should be set but soft. 5. Serve: Remove from the oven and let it cool for a few minutes. Dust with powdered sugar before serving, if desired. list end Blueberry French toast bake is the perfect way to start your day, offering a warm, comforting and indulgent breakfast with minimal effort. Enjoy it with a drizzle of maple syrup, a dollop of whipped cream or even a scoop of vanilla ice cream for a true treat!

Broccoli Pasta-broccoli salad is a vibrant and nutritious dish that combines tender pasta with crisp broccoli florets, creating a delightful medley of texture and flavor. This salad is perfect for potlucks, picnics or as a light lunch, as it’s easy to prepare ahead of time and can be served cold or at room temperature. Tossed in tangy dressing and complemented by ingredients, like cherry tomato, red onion and a sprinkle of cheese, this pasta salad is not only visually appealing but also packed with vitamins and flavor. It’s a great way to enjoy your greens, while indulging in the comfort of pasta! INGREDIENTS: list of 11 items ? 8 ounces rotini or penne pasta ? 2 cups fresh broccoli florets ? 1 cup cherry tomatoes, halved ? 1/2 cup red onion, finely chopped ? 1/2 cup shredded cheddar cheese (or feta, if preferred) ? 1/4 cup olive oil ? 2 tablespoons red wine vinegar ? 1 teaspoon Dijon mustard ? Salt and pepper, to taste ? 1/4 teaspoon garlic powder ? Fresh parsley, for garnish (optional) 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 3 minutes of cooking, add the broccoli florets to the pot. Drain the pasta and broccoli together, then rinse under cold water to cool. 2. Prepare the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic powder, salt, and pepper until well combined. 3. Combine the Salad: In a large mixing bowl, combine the cooled pasta and broccoli, cherry tomatoes, red onion, and shredded cheese. Pour the dressing over the salad and toss gently to combine, ensuring everything is evenly coated. 4. Chill and Serve: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Before serving, give the salad another gentle toss and garnish with fresh parsley, if desired. list end Enjoy your refreshing pasta-broccoli salad!

Turkey cutlets With pan gravy is a comforting and satisfying dish that brings the flavor of a classic roasted turkey dinner in a quick and easy weeknight meal. The tender turkey cutlets are lightly seasoned and pan-seared to perfection, creating a delicious, golden crust. The star of the dish, however, is the rich and savory pan gravy, made by deglazing the skillet with broth and adding a touch of cream for extra richness. This dish is perfect for when you’re craving the warmth and comfort of a holiday meal without all the fuss, and it pairs wonderfully with mashed potatoes or steamed vegetables for a complete dinner. INGREDIENTS: list of 11 items ? 4 turkey cutlets, about 1/2 inch thick ? Salt and pepper, to taste ? 1/2 teaspoon garlic powder ? 1/2 teaspoon onion powder ? 2 tablespoons all-purpose flour ? 2 tablespoons olive oil ? 1 tablespoon unsalted butter ? 1 cup chicken or turkey broth ? 1/4 cup heavy cream (optional) ? 1 teaspoon fresh thyme leaves (optional) ? 1 tablespoon fresh parsley, chopped (for garnish) list end INSTRUCTIONS: list of 5 items 1. Season the Turkey Cutlets: Pat the turkey cutlets dry with paper towels. Season both sides with salt, pepper, garlic powder, and onion powder. Lightly dust the cutlets with flour, shaking off any excess. 2. Cook the Turkey Cutlets: In a large skillet, heat the olive oil and butter over medium-high heat. Add the turkey cutlets and cook for 3-4 minutes on each side, or until golden brown and cooked through. Remove the cutlets from the skillet and set them aside on a plate. 3. Make the Pan Gravy: Reduce the heat to medium. In the same skillet, add the chicken or turkey broth, stirring to scrape up any browned bits from the bottom of the pan. Let the broth simmer for 3-4 minutes to reduce slightly. If using, stir in the heavy cream and thyme leaves, and continue to simmer for another 2-3 minutes, or until the gravy has thickened to your desired consistency. 4. Return the Turkey to the Pan: Return the turkey cutlets to the skillet, spooning the gravy over the top. Cook for an additional minute to warm the cutlets through. 5. Serve: Transfer the turkey cutlets to a serving plate and pour the pan gravy over the top. Garnish with chopped parsley and serve immediately. list end Turkey Cutlets With Pan Gravy is a delightful dish that delivers big on flavor with minimal effort. It’s a versatile recipe that can be adapted with your favorite herbs and spices, making it a go-to option for any night of the week. Serve it with your favorite sides for a complete and comforting meal.

Fresh cherry pie is a quintessential summer dessert that showcases the vibrant flavor of ripe cherry, making it a delightful treat for any occasion. With a flaky, buttery crust that cradles luscious, sweet-tart cherry filling, this pie is both simple and sophisticated. The process of pitting cherries may take a little time, but the reward is homemade pie that bursts with the essence of summer in every bite. Whether served with a scoop of vanilla ice cream or dollop of whipped cream, fresh cherry pie is a nostalgic dessert that will impress your family and friends, celebrating the natural sweetness of fresh cherries. INGREDIENTS list of 2 items For the Pie Crust list of 4 items nesting level 1 2 1/2 cups all-purpose flour 1 teaspoon salt 1 cup unsalted butter, cold and cubed 6 to 8 tablespoons ice water list end nesting level 1 For Cherry Filling list of 8 items nesting level 1 4 cups fresh cherries, pitted and halved 1 cup granulated sugar (adjust based on sweetness of cherries) 1/4 cup cornstarch 1 tablespoon lemon juice 1 teaspoon vanilla extract 1/4 teaspoon almond extract (optional) 1 tablespoon butter, cut into small pieces (for dotting) 1 egg (for egg wash) list end nesting level 1 list end INSTRUCTIONS list of 8 items 1. Prepare the Pie Crust In a large bowl, combine the flour and salt. Add the cold, cubed butter, and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs. Gradually add ice water one tablespoon at a time, mixing until the dough just comes together. Divide the dough in half, shape in discs, wrap in plastic wrap and refrigerate for at least 30 minutes. 2. Make cherry filling In a large mixing bowl, combine the pitted cherries, granulated sugar, cornstarch, lemon juice, vanilla extract and almond extract. Toss gently to coat the cherries, and let the mixture sit for about 15 minutes to allow the juices to combine. 3. Preheat the Oven Preheat your oven to 425°F (220°C). 4. Roll Out the Crust On a floured surface, roll out one disc of dough to fit a 9-inch pie pan. Place the rolled dough in the pie pan, pressing it gently in the corners. 5. Fill the Pie Pour the cherry filling in the crust, spreading it out evenly. Dot the filling with small pieces of butter. Roll out the second disc of dough, and place it over the filling. You can cut slits in the top crust for a lattice effect or leave it whole. If leaving it whole, cut a few slits to allow steam to escape. 6. Egg Wash Beat the egg with a tablespoon of water, and brush it over the top crust for a beautiful, golden finish. 7. Bake Bake the pie in the preheated oven for 15 minutes. Then, reduce the temperature to 350°F (175°C), and continue baking for an additional 30 to 35 minutes or until the crust is golden brown, and the filling is bubbling. 8. Cool, and Serve Allow the pie to cool for at least two hours before slicing to let the filling set. Serve warm or at room temperature, ideally with a scoop of vanilla ice cream or whipped cream. list end Enjoy this fresh cherry pie as a delightful celebration of summer’s bounty, bringing the sweet taste of cherry to your table!

These garlic-cheese crescent rolls are delightful and easy-to-make treats that will quickly become family favorites. The buttery, flaky crescent rolls are filled with a mouthwatering combination of melted cheese and fragrant garlic, creating savory snacks or side dishes perfect for any occasion. Whether you’re serving them alongside pasta, soup or as appetizers at a gathering, these rolls are sure to impress with their irresistible flavor and tender texture. INGREDIENTS list of 7 items 1 (8-ounce) can refrigerated crescent rolls 4 tablespoons unsalted butter, melted 2 cloves garlic, minced 1 cup shredded mozzarella cheese 1/4 cup grated Parmesan cheese 1 tablespoon fresh parsley, chopped (optional) Pinch of salt list end INSTRUCTIONS list of 8 items 1. Preheat the Oven Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper, or lightly grease it. 2. Prepare the Garlic Butter In a small bowl, combine the melted butter with the minced garlic and a pinch of salt. Stir well to combine. 3. Unroll the Crescent Rolls Unroll the crescent roll dough, and separate it in triangles along the perforated lines. 4. Add the Cheese Sprinkle a generous amount of shredded mozzarella and Parmesan cheese on each triangle. If desired, you can also add a sprinkle of chopped parsley for extra flavor. 5. Roll the Crescent rolls up Starting from the wide end, carefully roll each triangle up, tucking in the cheese as you go, to prevent it from spilling out. Place the rolls on the prepared baking sheet. 6. Brush with Garlic Butter Using a pastry brush, generously brush the top of the crescent rolls with the garlic butter mixture. 7. Bake Bake the crescent rolls in the preheated oven for 10 to 12 minutes or until they are golden brown, and the cheese is melted and bubbly. 8. Serve Remove from the oven, and let them cool slightly before serving. These rolls are best enjoyed warm, fresh out of the oven. list end Enjoy your garlic-cheese crescent rolls as tasty side dishes or satisfying snacks!