开云体育

Spring Panzanella Author: Ali Prep Time: 20 mins Cook Time: 20 mins Total Time: 40 mins Yield: 4 to 6 servings 1x Description This vibrant spring panzanella salad recipe features crispy sourdough croutons, roasted asparagus, fresh veggies, herbs, feta, and a lemony shallot vinaigrette. Ingredients Scale1x2x3x 1 small (8-ounce) sourdough loaf, torn into bite-sized croutons (about 6 cups croutons) 1 bunch asparagus, sliced into 2-inch pieces (with tough ends discarded) 3 tablespoons olive oil, divided fine sea salt and freshly-ground black pepper 3 ounces baby arugula 3 mini cucumbers, sliced 5 radishes, thinly sliced 1 cup roughly-chopped fresh herbs (I used a mix of basil, dill and mint) 1/2 cup crumbled feta cheese 1 batch shallot vinaigrette Instructions Prep oven and baking sheet. Heat oven to 400°F. Line a large baking sheet with parchment paper. Cook the bread. Add the croutons to a large mixing bowl and drizzle evenly with 2 tablespoons of the olive oil. Toss to combine. Arrange the croutons in an even layer on the baking sheet and season generously with salt and pepper. Bake for 10-12 minutes, or until the croutons are lightly golden and crispy. Cook the asparagus. While the croutons are baking, toss the asparagus with the remaining oil in the same mixing bowl until combined. Once the croutons have finished baking, transfer them to a large serving bowl. Add the asparagus to the same baking sheet, season with salt and pepper, then roast for 7-8 minutes or until crisp-tender. Toss. Add the cooked asparagus, arugula, cucumbers, radishes, fresh herbs and feta cheese to the serving bowl and drizzle evenly with the shallot vinaigrette. Toss to combine. Serve. Serve immediately and enjoy! Notes Recipe adapted from Bon Appetit. Source: Gimme Some Oven ~~~~~ Rhonda in MO

Hidden Veggies Marinara Sauce Author: Ali Prep Time: 10 mins Cook Time: 15 mins Total Time: 25 mins Yield: 4-6 servings 1x Description This delicious tomato marinara sauce tastes as good as usual, yet it’s hiding lots of veggies and beans inside for extra protein. Ingredients Scale1x2x3x 2 tablespoons olive oil, divided 2/3 cup diced white onion 1 large carrot, diced 1 medium red bell pepper, diced 1 medium zucchini, diced 5 large garlic cloves, minced 1 (6-ounce) can tomato paste 1 cup cooked white beans, rinsed and drained (Great Northern, cannellini, navy beans, etc) 1 teaspoon each: dried oregano, fine sea salt 1/2 teaspoon freshly-ground black pepper 1 cup (1 ounce) freshly-grated Parmesan cheese Instructions Sauté the veggies. Heat 1 tablespoon oil in a large nonstick sauté pan over medium-high heat. Add the onion and carrot and sauté, stirring occasionally, for 4 minutes. Add the bell pepper, zucchini and the remaining oil. Sauté for 5-8 more minutes, stirring occasionally, until the vegetables are tender and lightly caramelized around the edges. Add the garlic and tomato paste and sauté for 2 more minutes, stirring frequently. Blend. Transfer the entire veggie mixture to a blender. Add beans, oregano, salt, pepper and ? cup water and purée until completely smooth. (If need be, add in extra water so that the sauce can blend.) Add the Parmesan and purée until smooth. Serve or store. When combining the marinara with pasta, I recommend reserving and adding in some of the starchy pasta water (at least ? cup per 1 cup of the marinara) to thin out the marinara and help it cling to the pasta. Any leftover marinara can be refrigerated in a sealed container for up to 3 days or frozen for up to 3 months. Enjoy! Notes Tossing with pasta: One batch of this mixed with a pound of pasta (after it has been cooked) will make for a pretty saucy pasta, similar to the photos above. Feel free to use less sauce if you prefer. Source: Gimme Some Oven ~~~~~ Rhonda in MO

Sweet Vinegar Coleslaw Sweet Vinegar Coleslaw is a sweet and tangy non-mayo based coleslaw that makes a great addition to any bbq or picnic. Prep Time15minutes mins Cook Time5minutes mins Refrigerate4hours hrs Total Time4hours hrs 20minutes mins Course: Side Dish Cuisine: Southern Keyword: summer, vegetarian 开云体育s: 8 Author: Christin Mahrlig Ingredients 3/4 cup sugar 3/4 cup vegetable oil 3/4 cup apple cider vinegar 1 1/2 teaspoons celery seed 2 teaspoons kosher salt 1 teaspoon black pepper 1 medium onion, thinly sliced 1/2 green bell pepper thinly sliced 2 (16-ounce) bags shredded coleslaw mix Instructions Combine sugar, oil, and vinegar in a medium saucepan and bring to a boil. Reduce heat to medium. Stir to dissolve sugar. Add celery seed, salt and pepper. Add onion. Cook 1 minute. (Mixture should be gently simmering.) Add bell pepper. Cook 1 more minute. Remove from heat. Place cabbage mix in a large bowl. Pour hot sugar mixture over it. Stir to get it mixed in well. Let sit on counter until cabbage is wilted. Cover and refrigerate at least 4 hours or overnight. Nutrition Calories: 295kcal | Carbohydrates: 27g | Protein: 2g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Sodium: 605mg | Potassium: 251mg | Fiber: 3g | Sugar: 23g | Vitamin A: 140IU | Vitamin C: 49mg | Calcium: 59mg | Iron: 1mg Source: Spicy Southern Kitchen ~~~~~ Rhonda in MO

Black and Blue Burgers Black and Blue Burgers are stuffed with blue cheese crumbles and coated in blackening seasoning. Served on toasted buns with bacon, avocado slices, and special sauce, these gourmet burgers can't be beat. Course: Dinner, Lunch, Main Dish Cuisine: American Keyword: grilled, ground beef 开云体育s: 4 Ingredients 2 pounds ground chuck 4 ounces crumbled blue cheese 8 slices bacon, cooked 1 1/2 to 2 tablespoons blackening spice 4 brioche hamburger buns 4 lettuce leaves 1 tomato, sliced 1 ripe avocado, sliced 2 tablespoons ketchup 2 tablespoons mayonnaise Instructions Divide the ground beef into 8 equal portions. Flatten each portion into a thin burger. Top half of them with blue cheese, dividing it equally and piling it in the middle. Place the other four patties on top. Press the two patties together around the edges to seal them well and completely enclose the blue cheese. Place burgers on a plate, cover with plastic wrap and refrigerate for at least 30 minutes and up to 8 hours. Cook bacon until crispy in a grill pan. Set cooked bacon aside. Drain off the bacon grease, leaving a little in the pan. Sprinkle both sides of burgers with blackening spice. Reheat the grill pan over medium-high heat. Add burgers and cook for 4 to 5 minutes per side. Briefly heat the buns in the grill pan. To assemble, place lettuce and tomato slices on bottom of buns. Top with a burger. Mix together ketchup and mayonnaise and spread on top of burgers. Top with bacon, avocado slices and bun tops. Notes Note: You can cook burgers on a gas or charcoal grill instead of using a grill pan. Source: Spicy Southern Kitchen ~~~~~ Rhonda in MO

Strawberry Pretzel Salad This old-fashioned Strawberry Pretzel Salad consists of a salty pretzel crust topped with a creamy and sweet cream cheese layer and a strawberry jello topping filled with fresh strawberries. Prep Time45minutes mins Cook Time8minutes mins Total Time53minutes mins Course: Dessert Cuisine: Southern Keyword: 4th of July, layer dessert 开云体育s: 12 Author: Christin Mahrlig Equipment Hand-held electric mixer 9x13-inch pan Ingredients 2 cups crushed thin salted pretzels 3/4 cup butter melted 3 tablespoons sugar 8 ounces cream cheese softened 1 cup sugar 1 (8-ounce) container frozen whipped topping thawed 1 (6-ounce) package strawberry Jello-O 2 cups boiling water 2 cups thinly sliced fresh strawberries Instructions Preheat oven to 400 degrees. In a medium bowl, mix together crushed pretzels, butter, and 3 tablespoons sugar. Press into a lightly greased 9X13-inch pan. Bake for 8 minutes and cool completely. Use an electric mixer to beat cream cheese and 1 cup sugar until smooth. Fold in whipped topping using a rubber spatula. Spread over cooled pretzel crust being sure cream cheese mixture completely covers and seals the crust. This will help keep the jello layer from seeping down. Refrigerate for at least 30 minutes (can be refrigerated overnight at this point). In a bowl, whisk together jello and boiling water until jello is completely dissolved. Add the strawberries. Refrigerate for 5 minutes and then pour on top of cream cheese layer. Refrigerate until firm. Notes Will keep in the refrigerator for 4 to 5 days.Nutrition Calories: 399kcal | Carbohydrates: 50g | Protein: 4g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 50mg | Sodium: 396mg | Potassium: 115mg | Fiber: 1g | Sugar: 38g | Vitamin A: 625IU | Vitamin C: 14mg | Calcium: 43mg | Iron: 1mg Source: Spicy Southern Kitchen ~~~~~ Rhonda in MO

BBQ Mayo Marinated Grilled Chicken BBQ Mayo Marinated Grilled Chicken gills up wonderfully tender and juicy with a deliciously caramelized exterior. This is one flavorful grilled chicken recipe and it only requires 5 ingredients. Prep Time5minutes mins Cook Time15minutes mins Marinate1hour hr Total Time1hour hr 20minutes mins Course: Dinner, Main Dish 开云体育s: 4 Ingredients ? cup mayonnaise ? cup bbq sauce 1 tablespoon Creole mustard 1 teaspoon garlic powder 4 boneless skinless chicken breasts or 6 chicken thighs Instructions Combine first 4 ingredients in a large ziptop bag. Add chicken and massage the marinade into the chicken. Refrigerate for 1 to 8 hours. Remove chicken from bag. Season chicken lightly with salt and pepper. Preheat grill to medium-high. Grill for 6 to 8 minutes per side. Nutrition Calories: 382kcal | Carbohydrates: 8g | Protein: 37g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 118mg | Sodium: 565mg | Potassium: 690mg | Fiber: 0.4g | Sugar: 6g | Vitamin A: 108IU | Vitamin C: 2mg | Calcium: 19mg | Iron: 1mg Source: Spicy Southern Kitchen ~~~~~ Rhonda in MO

Lemon Poppy Seed Broccoli Salad Lemon Poppy Seed Broccoli Salad is a quick, tasty mix of broccoli, cranberries, sunflower seeds, feta, and almonds, tossed in a creamy lemon-poppy seed dressing. Prep Time30minutes mins Total Time30minutes mins Course: Dinner, Salad, Side Dish Cuisine: American, Vegetarian Keyword: Lemon Poppyseed Broccoli Salad 开云体育s: 6 as a side Author: Chelsea Lords Cost: $10.12 Equipment Small blender Ingredients Salad 6 cups coarsely chopped broccoli 4 large florets 3/4 cup dried sweetened cranberries 1/2 cup sliced almonds see note 1 1/2 cup shelled, roasted, and salted sunflower seeds Feta cheese optional, add to preference Dressing 2/3 cup mayo full-fat 1/4 cup whole milk 1/4 cup heavy cream 1/4 cup granulated sugar 2 tablespoons apple cider vinegar 1 lemon for zest 2 teaspoons poppy seeds Salt and pepper to taste Instructions Remove stems from broccoli and finely chop into small pieces. In a large bowl, combine salad ingredients. Zest lemon to get 2 teaspoons lemon zest. In a small blender, add zest and all dressing ingredients except poppy seeds. Season to taste. Blend until smooth, then stir through poppy seeds. Pour dressing over salad ingredients and toss to combine. Cover and chill for 30 minutes to 1 hour. Toss again and adjust seasoning if needed. If flavors are underwhelming, add more salt. Notes Note 1: To toast almonds, place them (no need to add anything else) in a single layer in a heavy skillet over medium-low heat. Stir constantly for 2–3 minutes until fragrant. Watch closely to prevent burning. Storage: Salad is best eaten the same day it is made.Nutrition 开云体育: 1serving | Calories: 240kcal | Carbohydrates: 28.5g | Protein: 7.9g | Fat: 12.5g | Cholesterol: 7.5mg | Sodium: 36.6mg | Fiber: 4.8g | Sugar: 20.2g | Iron: -3mg Source: Chelsea's Messy Apron ~~~~~ Rhonda in MO

Sparkling Raspberry Limeade Source: Chelsea's Messy Apron ~~~~~ Rhonda in MO

Ragu This rich Ragu blends ground beef, Italian sausage, veggies, and tomatoes into a deeply savory sauce. Toss with pasta, sprinkle with herbs, and finish with fresh Parmesan—so delicious! Prep Time35minutes mins Cook Time2hours hrs 30minutes mins Total Time3hours hrs 5minutes mins Course: Dinner Cuisine: Italian Keyword: Ragu, ragu sauce 开云体育s: 8 servings Author: Chelsea Lords Cost: $18.12 Equipment Large pot Ingredients 1-1/2 tablespoons olive oil 1 pound ground beef chuck 80/20 1/2 of a 19-ounce package Italian sausage see note 1 Salt and pepper 3 cups mirepoix finely diced onion, carrots, celery—I use 1 cup each 2 teaspoons minced garlic 3 tablespoons tomato paste 1 (28-ounce) can crushed tomatoes see note 2 1 teaspoon dried oregano 1 teaspoon dried thyme 1 teaspoon dried basil 1 teaspoon dried crushed rosemary 2 teaspoons Worcestershire sauce 2 teaspoons beef bouillon powder 3 dried bay leaves 2 cups beef broth 1 cup red wine or use 1 cup additional broth and 1 to 3 teaspoons balsamic vinegar 2 to 3 teaspoons granulated sugar optional 8 ounces pasta of choice for serving, not entire package Freshly grated Parmesan cheese for serving 1/4 cup finely chopped fresh parsley optional Instructions Add oil to a large, heavy-bottomed pot. Heat to high and once hot, add beef and sausage (in a single layer). Season to taste (I add 1/2 teaspoon each salt and pepper). Let stand undisturbed for about 1 minute to get a nice sear before breaking up and crumbling to brown with a wooden spoon. Once meat is browned, use a slotted spoon to remove to a bowl, leaving grease behind. (If there is more than 2 tablespoons grease, drain the rest off—see note 3). Reduce heat to medium. Add in mirepoix. Season to taste (I add 1/2 teaspoon each salt and pepper). Sauté, stirring occasionally, until veggies begin to soften, 7–10 minutes. Add garlic and tomato paste and stir for 1 minute. Add crushed tomatoes and cook, stirring constantly, for 1 minute. Return cooked meat to the pot, along with oregano, thyme, basil, rosemary, Worcestershire sauce, beef bouillon, bay leaves, beef broth, and red wine. Stir. Bring to a simmer, then turn heat to lowest setting. Cover with a lid and cook for 2 up to 2-1/2 hours. Stir occasionally, returning the lid after stirring. The sauce will thicken, reduce, and become ultra flavorful as it slowly simmers. Stir sauce and adjust seasonings, adding more salt if needed. Depending on tomatoes used, you may even need to add a touch of sugar to counteract (I add 2 teaspoons). For some acidity, add some balsamic vinegar to taste (I add 2 teaspoons). Remove bay leaves and discard. Enjoy sauce served over cooked pasta with freshly grated Parmesan and fresh parsley (if using). See note 4 for how to serve the “authentic” way :) Notes Note 1: Look for well-marbled sausage, which contributes more flavor and richness. Remove the casings before cooking, and use the leftover sausage in this quick Sausage And Veggie Skillet. Sausage labeled sweet is a mild sausage that is seasoned with basil instead of oregano. Note 2: Grab the best quality canned tomatoes you can find! I use and recommend San Marzano or Muir Glen crushed tomatoes (so much flavor!) With cheaper tomatoes, you may need to add some sugar to balance out acidity. Note 3: To drain grease, I line a bowl with foil and pour all the grease in the bowl. Then I measure out 2 tablespoons to add back to the pot. When the grease hardens, you can ball up the foil and discard! Note 4: Bring a very large pot of salted water (1 tsp. salt to every 4 cups) to a rapid boil. To serve 4–6: Add 16 oz. pasta and cook until just al dente—cooked but still quite firm (usually 2 minutes less than cook time). Before draining, pull out 1 cup pasta water. Meanwhile, heat a large, deep pan over medium-high. Add about 4-1/2 up to 5 cups Ragu; bring to simmer. Use tongs to transfer pasta to the pan. Toss gently, gradually adding pasta water until sauce reduces, by which time sauce will thicken and stick beautifully to the pasta. Serve immediately, garnished with Parmesan cheese if using! Nutritio

Philly Cheesesteak Sloppy Joes Philly Cheesesteak Sloppy Joes combine juicy ground beef, a tangy-sweet sauce, and creamy provolone, all piled onto buttery toasted brioche buns. It’s the ultimate mash-up of two classics! Prep Time15minutes mins Cook Time15minutes mins Total Time30minutes mins Course: Dinner, Lunch, Sandwich Cuisine: American Keyword: Philly Cheesesteak Sloppy Joes 开云体育s: 6 sandwiches Author: Chelsea Lords Cost: $12.45 Equipment Large cast-iron pan Large sheet pan (15" x 21") Ingredients 1 tablespoon olive oil 1 large yellow onion finely diced, 1-1/2 cups, see note 1 1 large green bell pepper finely diced 1 pound lean ground beef 93/7 2 teaspoons Italian seasoning 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon paprika 1 tablespoon minced garlic 1/4 cup A1 steak sauce 2 tablespoons ketchup 2 tablespoons Worcestershire sauce 2 teaspoons beef bouillon powder or 1 large cube 1/2 cup water 6 brioche buns 6 slices provolone cheese Softened butter Instructions Preheat oven to 400°F. In a large, cast-iron pan, heat oil over medium-high heat. Add onions and peppers, sautéing until golden, about 3–5 minutes. Push the veggies to the edges of the pan and add ground beef to the center. Allow the beef to sear briefly before crumbling it with a wooden spoon. As the beef browns, sprinkle the seasonings and minced garlic over it. Continue to cook and crumble the beef until fully browned. Mix in the steak sauce, ketchup, Worcestershire sauce, bouillon powder, and water. Reduce heat to medium-low, and let the mixture simmer. Continue simmering until the liquid has mostly evaporated but the mixture remains saucy, about 5 minutes. Taste the mixture and adjust seasonings, adding more salt if needed (see note 3). While the beef mixture is simmering, split the brioche buns in half and lay them cut side up on a large sheet pan. Spread a generous amount of softened butter on each half. Bake buns for 5 minutes or until nicely toasted. Then, remove from oven and set the tops aside. Divide the beef mixture equally among the toasted bun bottoms. Place a slice of Provolone cheese on top of each. Return them to the oven and bake 5–10 minutes or until the cheese has fully melted. Once out of the oven, cap each sandwich with its bun top. Serve hot and enjoy! Notes Note 1: Many grocery stores stock diced yellow onions in the produce aisle. Otherwise, a food processor will dice the onion and pepper quickly—or give this nifty veggie chopper a try! Amazon.com Note 2: In my book, there’s nothing better than a good brioche bun when paired with this saucy meat mixture. Don’t skip lightly buttering and toasting the buns—this ensures they remain crisp throughout the meal, avoiding sogginess. Note 3: Once the meat mixture is ready, sample it and fine tune the flavors to your liking. Remember, the cheese and buns will mellow out the overall taste a bit, so make sure the meat sauce has a bold flavor! Storage: Only put meat onto buns that will be eaten immediately. Assembled sandwiches become soggy quickly, but storing the meat and buns separately will allow both to stay fresh.Nutrition 开云体育: 1serving | Calories: 635kcal | Carbohydrates: 47g | Protein: 32g | Fat: 36g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 219mg | Sodium: 1020mg | Potassium: 461mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1208IU | Vitamin C: 26mg | Calcium: 230mg | Iron: 4mg Source: Chelsea's Messy Apron ~~~~~ Rhonda in MO

Quesabirria Quesabirria Tacos are cheesy, beefy, crispy, and made to dunk in the most flavorful broth—trust me, you’ll crave these nonstop. Recipe is adapted from House Of Yumm. Prep Time30minutes mins Cook Time3hours hrs Total Time3hours hrs 30minutes mins Course: Dinner Cuisine: Mexican Keyword: Quesabirria, quesabirria tacos 开云体育s: 6 servings Author: Chelsea Lords Cost: $26.79 Equipment Dutch oven or any 7–8 quart pot with a lid Blender Electric griddle or skillet, for crisping tacos Ingredients 4 pounds beef chuck roast cut to 4 large chunks Salt and pepper 2 tablespoons olive oil 1 large white onion peeled and cut in half 1 whole garlic bulb slice off top; don’t peel 1 large carrot cut in half and then half again 5 dried bay leaves 8 dried guajillo chiles stems cut off and seeds removed 3 tablespoons chicken bouillon powder 1 teaspoon dried oregano Mexican preferred 1 teaspoon ground cumin 1 teaspoon ground coriander 2 teaspoons chili powder plus more as needed 8 cups water 14 corn tortillas 2 cups shredded Oaxaca cheese Toppings as desired see note 3 Instructions Pat the beef dry with paper towels. Season all over with salt and pepper (I use 1 tsp salt and ? tsp pepper). Heat oil in a Dutch oven over medium-high heat. Once hot, add the beef pieces spaced apart. Sear on all sides, 2–4 minutes per side, until deeply browned. The beef should release easily when it’s ready to flip. Add onion, garlic bulb, carrot, bay leaves, guajillo chiles, chicken bouillon, oregano, cumin, coriander, and chili powder to the pot. Pour in 8 cups of water and bring to a boil. Boil for 30 minutes. After 30 minutes, remove the softened chiles, onion, garlic (squeeze out the cloves and discard papery coating), and carrots. Blend with ? cup of broth until smooth (about 2 minutes). Pour the blended sauce back into the pot and stir to combine. Cover and simmer for 3 hours, stirring every 45 minutes, until the beef is fall-apart tender. Taste the broth and adjust seasoning with more salt, pepper, or chili powder as needed. If you want to make stew instead of tacos, see note 2. Skim the red grease off the top of the broth and transfer to a small bowl. This is used to fry the tortillas. Remove the beef from the broth, shred with two forks, and finely chop. Heat a griddle or skillet over medium heat. Dip a tortilla in the reserved grease and place it on the hot surface. Once it starts to bubble, flip it. Add chopped beef and shredded cheese on top. Fold the tortilla in half and press down with a spatula. Cook until golden and crisp on one side, about 2–3 minutes, then flip and cook the other side. Add more grease if needed while frying. Let cool slightly before serving. Top tacos with cilantro, lime, and onion if desired. Serve with a small bowl of broth for dipping. Notes Note 1: Toppings such as chopped white onion, fresh cilantro, lime, sliced radishes, shredded cabbage, hot sauce, or Mexican crema/sour cream. Note 2: Birria Stew Option—Add chunks of beef to a bowl, ladle broth over top, and finish with diced onion, cilantro, and lime juice. Storage: To make ahead, cook and shred the meat, then store it separately from the broth. I like using mason jars—the fat rises to the top and can be saved for frying tacos later. Store meat and broth separately in the fridge for up to 4 days or freeze them for up to 3 months. Reheat both, then assemble and fry the quesabirria tacos fresh.Nutrition 开云体育: 1serving | Calories: 706kcal | Carbohydrates: 3g | Protein: 65g | Fat: 50g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 25g | Cholesterol: 188mg | Sodium: 311mg | Potassium: 799mg | Fiber: 1g | Sugar: 0.05g | Vitamin A: 240IU | Vitamin C: 0.1mg | Calcium: 149mg | Iron: 6mg Source: Chelsea's Messy Apron ~~~~~ Rhonda in MO

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

Classic Meyer Lemon Bars Classic Meyer Lemon Bars are just what your Easter dessert table needs. Crumbly, sweet shortbread topped with a tart, zingy lemon filling. A dusting of powdered sugar is the perfect finishing touch. CourseDessert CuisineAmerican KeywordEaster, lemon bars, meyer lemon Prep Time10minutes minutes Cook Time45minutes minutes Total Time55minutes minutes 开云体育s16 bars AuthorAdapted from Classic Southern Desserts by Southern Living Ingredients For shortbread crust: 1 cup unsalted butter, softened 1 tsp. vanilla 2 cups all-purpose flour 1/2 cup powdered sugar For lemon filling: 2 cups granulated sugar 2 Tbsp. cornstarch 5 large eggs, slightly beaten zest of 1 meyer lemon (or regular lemon) 1/4 cup + 2 Tbsp. fresh meyer lemon juice 2 Tbsp. butter, melted 1/4 cup powdered sugar Instructions Preheat oven to 350 degrees F. Grease a 13x9 pan and set aside. Cream together butter and vanilla in the bowl of a stand mixer until smooth and well combined. Add flour and powdered sugar until it just comes together. Press into the prepared pan. Bake for 18 to 20 minutes, until just golden. In a large mixing bowl, combine granulated sugar and cornstarch. Stir in eggs, lemon zest, lemon juice and melted butter. Pour over the the crust. Return to the oven and bake for 20 to 25 minutes or until set. Refrigerate until completely cooled. Dust with powdered sugar. Cut into bars and serve. Source: Meg's Everyday Indulgence ~~~~~ Rhonda in MO

Cherry Dump Cake 1 can (20 oz.) crushed pineapple 1 can (21 oz.) cherry pie filling 1 box yellow cake mix 1 cup (2 sticks) butter, melted 1. Mix pineapple (with juice) and cherry pie filling in a 13×9 pan. 2. Sprinkle yellow cake mix evenly over the cherry. 3. Pour melted butter evenly over the cake mix. 4. Bake at 350 degrees for about 30 minutes, or until golden brown. 5. We like to refrigerate this and serve with a dollop of whipped cream on top. Source: Meg's Everyday Indulgence ~~~~~ Rhonda in MO

Blueberry Strawberry Shortcake The perfect summer dessert has arrived, Blueberry Strawberry Shortcake. Flaky, buttery shortcakes filled with in season berries these delicious shortcakes are topped with deliciously sweet homemade whipped cream. CourseDessert CuisineAmerican KeywordBlueberry Strawberry Shortcake Prep Time35minutes minutes Cook Time15minutes minutes Total Time50minutes minutes 开云体育s12 servings AuthorMeghan Payne-Hensley Ingredients For the berry mixture: 1 pint strawberries. sliced 1 pint blueberries 1/2 cup granulated sugar For the shortcake: 2 cups all-purpose flour 3 Tablespoons granulated sugar 2 1/2 teasoons baking powder 1/2 teaspoon salt 1 lemon, zested 6 Tablespoons butter, frozen 1/2 cup heavy cream For the whipped cream: 1 1/2 cups heavy cream 1/2 cup powdered sugar 1 teaspoon vanilla extract Instructions Preheat oven to 400 degrees F. Combine sliced strawberries, blueberries and 1/2 cup granulated sugar in a bowl. Set aside to macerate for 30 minutes. Meanwhile, make the shortcakes. Add flour, 3 Tablespoons granulated sugar, baking powder, salt and lemon zest in a large bowl. Grate butter into the flour mixture. Quickly incorporate the butter using your hands or a pastry cutter until the mixture resembles coarse sand. Add 1/2 cup heavy cream and mix with hands until it just comes together. Divide into 12 pieces. Don't roll or mess with it too much. The crags and lumps give the exterior more texture. Place on greased or parchment lined baking sheet one inch apart. Bake for 12 to 15 minutes, until lightly golden. Remove from oven and allow to cool on baking sheet. While the shortcake is baking, make the whipped cream. Using a hand mixer or stand mixer, whip the heavy cream, powdered sugar and vanilla until thickened. You can bring it to soft peaks or if you want it thicker, stiff peaks. To assemble: Split the shortcakes in half. Top with lots of fruit and a dollop of whipped cream. Add top on the shortcakes and serve. Source: Meg's Everyday Indulgence ~~~~~ Rhonda in MO

Banana Pudding Ice Cream This Banana Pudding Ice Cream is a fun spin on the classic dessert. Banana pudding, fresh bananas and Nilla wafers combine to create a creamy, fruity ice cream perfect for the end of summer. CourseDessert CuisineAmerican Keywordbanana pudding ice cream Prep Time4hours hours 30minutes minutes Cook Time5minutes minutes Total Time4hours hours 35minutes minutes 开云体育s4 servings AuthorMeg's Everyday Indulgence Equipment Ice cream maker Ingredients 2 cups heavy cream 2 1/2 cups whole milk 1/2 cup granulated sugar 3.4 oz. pkg. instant banana pudding 1 large ripe banana, cut into 1/2 coins then quartered 1/2 cup crushed Nilla wafers, plus more for topping if desired Instructions Bring heavy cream and milk to a slight simmer. REmove from heat and stir in the sugar. Whisk until sugar dissolves. Pour into an airtight container and place in the refrigerator. Allow to cool completely, about 4 hours. Once cool, stir in banana pudding mix. Freeze according to your ice cream machine directions. During last 3 minutes of freeze time, slowly add the banana chunks and crushed Nilla wafers. Eat right away or place in a freezer friendly container and freeze until ready to eat. Keep in freezer for up to 2 weeks. Source: Meg's Everyday Indulgence ~~~~~ Rhonda in MO

German Chocolate Pound Cake Ingredients 1 box German Chocolate cake mix 1 tub coconut pecan icing 4 eggs ? cup vegetable oil 1? cups water or milk Instructions Preheat your oven to 350 degrees. Combine everything except the tub of icing together with an electric mixer or whisk. Then gently stir in the coconut pecan icing. Grease and flour a Bundt pan, or spray with Bakers Joy. Pour the cake batter into the pan. Bake for 1 hour. Cool in the pan, on a wire rack for 10 minutes. Remove from the pan, and cool an additional 10 minutes on the rack before slicing. Source: Mrs Happy Homemaker ~~~~~ Rhonda in MO

Chicken Crescent Pot Pie Ingredients 1/2 cup mayonnaise 2 tbsp all purpose flour 1 tsp chicken bouillon granules 1/8 tsp black pepper 3/4 cup milk 10oz bag frozen mixed vegetables (thawed) 1.5 cups chopped chicken (or turkey) 1 4oz tube crescent rolls salt and pepper to taste (optional) Instructions Preheat oven to 375 degrees. In a saucepan, mix first 4 ingredients until smooth; gradually stir in milk. Bring to a boil over medium heat; cook and stir until thickened, about 2 minutes. Add vegetables and turkey; cook and stir until heated through. Season with garlic powder - and salt and pepper if desired. Transfer to a greased 8-in. square baking pan. Unroll crescent dough and separate into 8 triangles; arrange over turkey mixture. Bake until casserole is heated through and topping is golden brown, 15-20 minutes. Source: Mrs Happy Homemaker ~~~~~ Rhonda in MO

Marry Me Chicken Ingredients 3 large chicken breasts sliced in half lengthwise into cutlets Salt and pepper to taste Flour to dredge 2-3 tablespoons of olive oil 2-3 tablespoons of butter 4-5 cloves of garlic minced 1-1/4 cups chicken broth 1-1/4 cups heavy cream 3/4 cup shredded Parmesan 1 tsp crushed red pepper 1 /2 tsp Kinders buttery steakhouse seasoning optional 1 tsp garlic powder 1/2 tsp thyme 1/2 cup sun dried tomatoes chopped Fresh basil minced Instructions Season the chicken cutlets with salt and pepper. Dredge in the flour and set to the side. Allow the chicken to sit for 5-10 minutes to give the flour time to adhere to the chicken. Add the olive oil and butter to a large skillet. You will need equal amounts of both, about 2 to 3 tablespoons of each, depending on the size of your skillet. You will want the oil/butter mixture to cover the bottom. Working in batches, brown the chicken in the hot oil on each side. Drain on a paper towel. Season with salt and pepper immediately and set aside. This next part is personal preference. You can discard the oil, wipe the pan, and sauté the garlic in more butter and oil OR you can sauté the minced garlic in the oil used to sear the chicken. By the time I brown all the chicken, the bits in my oil are pretty black and the oil has a black tinge to it too. I don’t like to use the oil after it has blackened, this is personal preference. Sauté the garlic for 30 seconds to 1 minute on medium heat, until fragrant. Stir in the chicken broth and heavy cream, and scrape up any brown bits in the pan. Mix in the Parmesan cheese. Continue to simmer on medium to medium low heat for 3-5 minutes, stirring often. Whisk in the spices. Season to taste with salt and pepper. Mix in the sun dried tomatoes. Place the chicken cutlets in the pan with the creamy sauce and continue to simmer on low heat until the sauce thickens, turning the chicken cutlets halfway through. Garnish with minced fresh basil. I love to serve this over noodles or rice! Source: Mrs Happy Homemaker ~~~~~ Rhonda in MO

Cheesy Crockpot Buffalo Ranch Dip Ingredients 4 cups shredded chicken 3/4 cup Frank's red hot sauce or your favorite buffalo sauce or buffalo sauce 1 cup ranch dressing 8 ounces cream cheese room temperature 2 cups shredded cheddar cheese divided Instructions Combine all ingredients except for 1 cup of the cheddar cheese. Place in the crockpot. Cook on low for 3-4 hours, stirring every 30 minutes or on high for 1-2 hours, stirring every 30 minutes. Sprinkle the remaining cup of cheddar cheese over the dip once it's done cooking, cover, and allow the cheese to melt - about 5 minutes. Source: Mrs Happy Homemaker ~~~~~ Rhonda in MO