开云体育

Stuffed turkey breast is an elegant and flavorful main dish perfect for special occasions, holiday dinner or when you want to serve something a little extra-special. This dish features juicy turkey breast filled with a savory stuffing of herbs, bread crumbs and vegetables, all seasoned to perfection. The filling keeps the turkey moist and adds layers of taste and texture, making every bite a delight. Finished by a golden, crisp exterior, this stuffed turkey breast pairs wonderfully with classic sides, like mashed potatoes or roasted vegetables. INGREDIENTS: list of 3 items ? 1 boneless turkey breast (about 2-3 lbs) ? Salt and black pepper to taste ? 2 tbsp olive oil list end For the Stuffing: list of 10 items ? 2 tbsp butter ? 1 small onion, finely chopped ? 2 cloves garlic, minced ? 1 celery stalk, finely chopped ? 1 cup fresh breadcrumbs ? ? cup chicken or turkey broth ? 2 tbsp chopped fresh parsley ? 1 tsp dried thyme ? 1 tsp dried sage ? Salt and black pepper to taste list end INSTRUCTIONS: list of 7 items 1. Prepare the Stuffing: In a skillet over medium heat, melt the butter. Add the chopped onion, garlic, and celery, and sauté for 4-5 minutes until softened. Stir in the breadcrumbs, chicken broth, parsley, thyme, and sage. Season with salt and black pepper. Mix well and remove from heat. Let the stuffing cool slightly. 2. Butterfly the Turkey Breast: Lay the turkey breast flat on a cutting board and carefully butterfly it by slicing it horizontally, being careful not to cut all the way through. Open it like a book and flatten slightly with a meat mallet if necessary. 3. Add the Stuffing: Spread the prepared stuffing evenly over the turkey breast, leaving a 1-inch border around the edges. 4. Roll and Secure: Carefully roll the turkey breast tightly from one short end to the other. Secure with kitchen twine or toothpicks to hold the roll together. 5. Season and Sear: Preheat your oven to 375°F (190°C). Season the outside of the rolled turkey breast with salt and black pepper. Heat the olive oil in a skillet over medium-high heat and sear the turkey roll on all sides until golden brown. 6. Bake: Transfer the seared turkey breast to a baking dish and bake for 45-55 minutes, or until the internal temperature reaches 165°F (74°C). 7. Rest and Serve: Let the stuffed turkey breast rest for 10 minutes before slicing. Remove the twine or toothpicks and slice into 1-inch thick rounds. list end Serve this stuffed turkey breast with your favorite holiday sides for a show-stopping main course that’s sure to impress your guests!

Quick and Easy Moo Shu Pork Whip up this 30-minute version of Moo Shu Pork at home with easy-to-find ingredients like boneless pork chops, store-bought coleslaw mix, mushrooms, scallions, and flour tortillas. Prep Time20minutes mins Cook Time10minutes mins Total Time30minutes mins Course: Entrées Cuisine: Asian 开云体育s: 4 servings Author: Lynne Webb Ingredients 3/4 lb boneless pork loin chops 2 teaspoons toasted sesame oil Vegetable oil 6 cloves garlic minced 1 tablespoon minced ginger Freshly ground black pepper 8 low-carb flour tortillas (8-inch) 2 eggs lightly beaten 8 ounces cremini or white button mushrooms sliced 5 cups store-bought coleslaw mix see notes 3 scallions sliced For the sauce: 1/3 cup hoisin sauce 2 tablespoons rice vinegar 2 tablespoons low-sodium soy sauce 2 tablespoons oyster sauce Instructions Place the pork chops between two sheets of plastic wrap, gently pound to a thickness of about 1/4-inch, then slice them across the grain into thin strips. Transfer the pork to a mixing bowl, drizzle with sesame oil and 1 tablespoon of vegetable oil. Add the garlic, ginger, and a pinch of black pepper and combine well. Set aside for 15 minutes. While the pork marinates, combine the hoisin sauce, rice vinegar, soy sauce, and oyster sauce in a measuring cup or small bowl and set aside. Wrap the tortillas tightly in foil and place in a warm oven (275°F) to soften. Preheat a wok or large frying pan over medium-high heat, add 1 tablespoon of vegetable oil and swirl to coat the pan. Add the eggs and stir-fry until soft-scrambled, about 30 seconds. Break into small pieces, transfer them to a small bowl, and set aside. Return the pan to the stove, add the pork, and stir-fry for about 2 minutes until no longer pink on the outside. Transfer to a plate and set aside. Coat the pan with another tablespoon of vegetable oil and add the mushrooms. Stir-fry until lightly browned, 2 minutes. Add the coleslaw mix (or cabbage) and stir-fry 1 to 2 minutes until wilted. Stir in the sauce and return the pork to the pan. Stir in the eggs and scallions, heat for 1 minute, then transfer to a serving bowl. Serve family-style, letting each person fill their tortillas and roll as desired. Notes Ready-made coleslaw mix is available in the produce section of most supermarkets, but you can replace it with thinly shredded cabbage and one large carrot cut into julienne strips. Tips for SuccessPrepare and organize your ingredients before you begin cooking: The French call this mise en place, which, when roughly translated, means "set up" or "put in place." This is a good practice no matter what you're cooking, but it's particularly important for stir-fries to prevent overcooking any of the components. Choose the right size pan: If you use a conventional frying pan for this dish instead of a wok, be sure it is large enough to allow ample room for moving the ingredients around as they cook. An overcrowded pan will "sweat" the ingredients and prevent proper searing of the pork and/or alter the desired crisp-tender texture of the veggies.Nutrition Calories: 293kcal | Carbohydrates: 22g | Protein: 26g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 140mg | Sodium: 1012mg | Potassium: 787mg | Fiber: 4g | Sugar: 11g | Vitamin A: 299IU | Vitamin C: 37mg | Calcium: 86mg | Iron: 2mg Source: MyGourmetConnection ~~~~~ Rhonda in MO

Roasted rack of lamb is an elegant, show-stopping dish that’s perfect for special occasions or luxurious dinners at home. The lamb is tender, juicy and full of rich flavor, especially when coated with a simple herb and garlic crust. This dish is surprisingly easy to prepare, yet it delivers restaurant-quality results. The key is to roast the lamb to the perfect degree of doneness, ensuring the meat remains succulent and flavorful. Paired with classic sides, like roasted vegetables or a creamy potato gratin, this rack of lamb is sure to impress your guests or make a memorable meal for yourself. INGREDIENTS: list of 9 items ? 1 (8-rib) rack of lamb, frenched (about 1? to 2 pounds) ? 2 tbsp olive oil ? 4 garlic cloves, minced ? 1 tbsp fresh rosemary, chopped ? 1 tbsp fresh thyme, chopped ? 1 tsp Dijon mustard ? Salt and freshly ground black pepper ? 1 tbsp breadcrumbs (optional, for extra crust) ? Lemon wedges (for serving) list end INSTRUCTIONS: list of 7 items 1. Preheat Oven: Preheat your oven to 450°F (230°C). Line a baking sheet with foil or parchment paper. 2. Prepare the Herb Mixture: In a small bowl, mix together the olive oil, minced garlic, rosemary, thyme, Dijon mustard, salt, and pepper to form a paste. If you want a slightly crispier crust, add the breadcrumbs to the mixture. 3. Prepare the Lamb: Pat the rack of lamb dry with paper towels. Season it generously with salt and pepper on both sides. Rub the herb and garlic mixture all over the lamb, ensuring it’s well coated. 4. Sear the Lamb (Optional): For an extra flavorful crust, heat a skillet over medium-high heat and sear the rack of lamb, fat-side down, for 2-3 minutes until browned. This step is optional but adds a deeper flavor. 5. Roast the Lamb: Place the lamb on the prepared baking sheet, fat-side up. Roast for 15-20 minutes, depending on how rare or well done you prefer the meat. For medium-rare, aim for an internal temperature of 125-130°F (52-54°C). Use a meat thermometer for precision. 6. Rest the Lamb: Remove the lamb from the oven and cover loosely with foil. Let it rest for 10 minutes to allow the juices to redistribute. 7. Slice and Serve: Slice the lamb between the ribs into individual chops. Serve with lemon wedges on the side for a bright, zesty finish. list end This roasted rack of lamb is perfect for a sophisticated dinner, combining simple ingredients to enhance the natural flavor of the lamb, while offering an impressive presentation.

Spicy Asian Shrimp Tacos Filled with a crisp napa cabbage slaw and jumbo shrimp stir-fried with garlic and ginger, these spicy shrimp tacos make a flavorful, light dish that's perfect for a weeknight dinner. Prep Time30minutes mins Cook Time5minutes mins Total Time35minutes mins Course: Entrées Cuisine: Fusion 开云体育s: 4 servings Author: Lynne Webb Ingredients 24 extra-jumbo shrimp peeled, deveined, tails removed 3 cups chopped napa cabbage firmly packed 1 medium carrot shredded 4 tablespoons vegetable oil divided 2 teaspoons sugar divided 1 tablespoon garlic minced 1 tablespoon fresh ginger minced 1 tablespoon rice vinegar or more to taste Salt and freshly ground black pepper 1/4 cup mayonnaise 2 teaspoons sriracha 1-1/2 tablespoons lime juice 1/4 cup finely chopped cilantro 2 scallions sliced 8 flour tortillas small, 8-inch Instructions Place the napa cabbage and shredded carrots in a mixing bowl. Add 2 tablespoons of the oil, 1 teaspoon of the sugar and 1/2 teaspoon each of minced garlic and ginger. Drizzle with the rice vinegar, season to taste with salt and pepper and combine well. Set aside until ready to assemble the tacos. Add the shrimp to a separate bowl and combine with the remaining garlic and ginger. Drizzle with the remaining 2 tablespoons of oil, season lightly with salt and pepper and toss to combine. Set aside. Combine the mayonnaise with the sriracha and remaining teaspoon of sugar and stir until the sugar has dissolved. Set aside. Heat a wok or large frying pan over high heat and add the shrimp mixture. Stir fry until pink and opaque, 3 to 4 minutes. Quickly deglaze the pan with the lime juice, add the cilantro and scallions, toss to combine and remove from the heat. To assemble the tacos, place about 1/3 cup of slaw in the center of each tortilla, top with 3 to 4 shrimp and drizzle each with about 2 teaspoons of sriracha mayo. Serve immediately. Nutrition Calories: 602kcal | Carbohydrates: 63g | Protein: 17g | Fat: 32g | Saturated Fat: 4g | Polyunsaturated Fat: 25g | Cholesterol: 69mg | Sodium: 1001mg | Fiber: 4g | Sugar: 3g Source: MyGourmetConnection ~~~~~ Rhonda in MO

German Apple Cake (Wiener Apfelkuchen) Prep:50 mins Cook:75 mins Total:2 hrs 5 mins 开云体育s:12 servings Yield:1 cake Ingredients For the Crust: 1 2/3 cups all-purpose flour 1 tablespoon sugar 1/2 teaspoon baking powder 9 tablespoons (4 1/2 ounces) cold unsalted butter 1 large egg, room temperature, beaten with 1 tablespoon water For the Apple Filling: 2 1/4 pounds apples, peeled, cored, and quartered 1/2 lemon, juiced For the Cake: 13 tablespoons (6 1/2 ounces) unsalted butter, room temperature 2/3 cup sugar 1 large egg, room temperature Lemon zest 3/4 cup all-purpose flour 1/2 teaspoon baking powder 15 tablespoons heavy whipping cream For the Topping: 4 tablespoons sugar 2 tablespoons sliced almonds For the Pan: 1 tablespoon unsalted butter, room temperature 2 tablespoons breadcrumbs, or all-purpose flourSteps to Make It Make the Crust Gather the crust ingredients. Whisk together flour, sugar, and baking powder in a medium bowl. Cut in cold butter for pie dough until small crumbs form. Use 4 to 6 tablespoons of the egg-water mixture to moisten the crumbs. Stir just until the mixture forms a ball. Wrap in plastic and refrigerate 30 minutes.Make the Cake Batter Gather the batter ingredients. Cut each quarter apple into 3 long pieces, then cut crosswise into small trapezoids. Sprinkle with lemon juice, toss and set aside. Beat together softened butter with sugar in a mixing bowl until light and fluffy. Beat in egg and lemon zest. Whisk together flour with baking powder (and a dash of salt if using unsalted butter) in a separate small bowl. Add to creamed butter mixture alternately with whipping cream and beat until smooth. Set aside.Assemble and Bake the Cake Preheat oven to 350F. Butter an 11-inch springform pan and sprinkle with breadcrumbs or flour, shaking out excess. Roll out the crust and line the pan, piecing crust as necessary to form a 1- to 1 1/2-inch lip. Place drained apple slices in the crust. Spoon cake batter over apple slices as if setting dumpling batter on a stew, then smooth over apples to edges. Sprinkle 2 tablespoons almond slices then 4 tablespoons granulated sugar evenly over batter. Bake for 1 hour in the preheated oven, then turn off the oven and leave the cake for another 15 minutes. The crust should be golden brown and filling should be moist but set. Allow cake to cool completely in the pan for best taste. Serve with whipped cream. Refrigerate any leftovers. Source: The Spruce Eats ~~~~~ Rhonda in MO

Smoked Beer Can Turkey Prep:30 mins Cook:6 hrs Total:6 hrs 30 mins 开云体育s:8 to 10 servings Ingredients 1 (24-ounce) can beer 6 bay leaves 2 teaspoons thyme 1/4 cup brown sugar, divided 2 tablespoons paprika 1 tablespoon salt 1 tablespoon freshly ground black pepper 2 tablespoons ketchup 2 tablespoons white vinegar 2 teaspoons hot sauce 1 teaspoon cayenne pepper 1 (15-pound/7-kilogram) whole turkeySteps to Make It Gather the ingredients. Empty the can of beer into a container. Cut off the top of the can and pour in 12 ounces of beer. Add the bay leaves and thyme. Set aside. Make the rub by combining 2 tablespoons brown sugar with the paprika, salt, and pepper. Make the turkey baste. In a separate bowl, combine the remaining 2 tablespoons brown sugar, the ketchup, vinegar, 2 tablespoons of beer, hot sauce, and cayenne. Prepare smoker for a 6-hour smoke at 250 F. Rub surface of the turkey with the spice rub. Try to get as much as you can under the skin, particularly over the breast meat. Stand beer can up on the smoker grate and gently set the turkey over the can so that the can is completely inside the cavity of the turkey. Make sure that the turkey stands easily and doesn't sway. The turkey needs to be stable. Once you have the turkey in the smoker, let it cook for about 6 hours at a temperature around 250 F. Baste the turkey with the basting mixture every 2 hours during ?the cooking process. Check for an internal temperature in the thigh of about 165 F/74 C. This is when the bird is done. When cooked, remove from heat and let sit for a few minutes before carving. Serve and enjoy. What kind of beer works best for beer can turkey? Whenever you use any kind of alcohol in a recipe, it should always be something you would normally enjoy drinking. Beer is no exception, but if your favorite is something strong-flavored or quite distinctive, you may want to choose one that is more middle-of-the-road like a lager. Tip If you're worried about the turkey toppling over in the smoker, you can place the can in a baking pan (disposable is fine) and then place the turkey on top. Put the pan directly onto the smoker grates. Source: The Spruce Eats ~~~~~ Rhonda in MO

French Fries on the Grill With Cheese and Bacon Prep:10 mins Cook:35 mins Total:45 mins 开云体育s:4 to 6 servings “A real creative way to cook up your frozen fries. It’s nice to have the aluminum foil to cook them in so there’s less clean up later. Just make sure to keep an eye on your fries, a grill's heat varying can leave them pretty burnt if you’re not careful.” —Noah Velush-Rogers A Note From Our Recipe TesterIngredients 1 (14-ounce) bag frozen french fries 1 tablespoon unsalted butter, melted 1/2 pound bacon, cut into small pieces, or premade bacon bits 6 slices yellow American cheese 1/4 cup thinly sliced fresh chives Ketchup, optional Mayonnaise, optionalSteps to Make It Gather the ingredients. In a medium bowl, toss the frozen french fries with the melted butter. Portion french fries onto 3 sheets of aluminum foil, trying to space them out as much as possible in one layer. Create a "boat" around the fries with a large opening on top to allow steam to escape. Place french fry boats on a grill heated to medium-high (400 F to 475 F) Close lid and cook until crisp, about 5 minutes. Flip french fries and cook until the other sides are crisp, another 5 minutes. Set aside. Meanwhile, if making the bacon bits from scratch, place a cast-iron skillet on grill. Add bacon and cook, stirring frequently, until crisp, 20 to 24 minutes. Transfer bacon to a paper towel to drain. Top fries in each packet with 2 slices of cheese and 1/3 of the bacon bits. Place foil packets back on grill, close lid, and cook until cheese has melted, about 5 minutes. Top with the chives. Serve with ketchup and/or mayonnaise, if desired. Tips It is very important that the frozen fries are not crowded in the foil pouches; if they are piled on top of each other, they will steam and become soggy instead of crisping up. Make sure to place them in one layer. Another way to ensure the fries will crisp up is to keep the top of the aluminum foil boat open; again, closing it will create an environment for the frozen french fries to steam. Source: The Spruce Eats ~~~~~ Rhonda in MO

4-Ingredient Crock-Pot Pork Barbecue Prep:10 mins Cook:13 hrs Total:13 hrs 10 mins 开云体育s:8 to 12 servings Ingredients 3 to 4 pounds pork butt, or shoulder 1 large onion, sliced 2 tablespoons Worcestershire sauce 4 cups water, more as needed 1 bottle favorite store-bought barbecue sauce 8 to 12 hamburger bunsSteps to Make It Gather the ingredients. Place pork roast in the crockery insert of a slow cooker. Add the sliced onion and Worcestershire sauce. Cover the pork with water. Cook on low all day—for at least 12 hours. Remove the roast, discarding cooking water. Save the sliced onions and set them aside. Fork-shred the pork, discarding any fat and bones. Return shredded meat and onions to the slow cooker. Dump a bottle of your favorite barbecue sauce over it, and cook an hour or so on low until heated thoroughly. Serve on heated buns, along with your favorite sides. Enjoy! Tips Grab a store-bought barbecue sauce or whip up a homemade one. Some favorite pulled pork sides include creamy coleslaw, baked beans, macaroni and cheese, french fries, homemade chips, veggies such as collard greens or tossed salads. Make this pulled pork recipe ahead of time over the weekend, so it's ready to serve early in the week for dinner after a hectic work or school day. How to Store and Freeze Leftover pulled pork can be put in an airtight container and placed in the refrigerator for up to four days. It can also be frozen for later use. Just place in a freezer-safe container or bag, and freeze the pulled pork for two to three months. Source: The Spruce Eats ~~~~~ Rhonda in MO

Smoked Corned Beef Prep:15 mins Cook:4 hrs 30 mins Soak and Marinate Time:10 hrs Total:14 hrs 45 mins 开云体育s:4 to 6 servings Yield:3 pounds corned beef "The rub is amazing and the recipe’s smoking time was spot-on. It’s simple to make and the hands-on prep is a few minutes each time. The concentration of pepper offset the salt, so the corned beef was perfect in Reuben-like sandwiches where the spice is offset by the softer taste of sauerkraut, cheese, and dressing." —Colleen Graham A Note From Our Recipe TesterIngredients 1 (3-pound) store-bought or homemade corned beef brisket 2 tablespoons black peppercorns 1/2 tablespoon coriander seeds 1/2 tablespoon onion powder 1 teaspoon dried thyme 1 teaspoon paprika 1 teaspoon garlic powderSteps to Make It Gather the ingredients. If there is still a membrane layer on the brisket, remove it. Also, remove any loose pieces and excess fat, leaving only some of the fat. In a large pan or kettle, soak the corned beef brisket in water for 2 hours to remove any excess salt. Remove it from the water and pat it dry with paper towels. Grind 2 tablespoons black peppercorns and 1/2 tablespoon coriander seeds. Add 1/2 tablespoon onion powder, 1 teaspoon dried thyme, 1 teaspoon paprika, and 1 teaspoon garlic powder, and mix to produce the rub. Rub the mixture on the corned beef brisket. Wrap it tightly in plastic wrap. Refrigerate the wrapped corned beef overnight. Do not let it sit out at room temperature. Set your smoker to 275 F. (See below if your smoker doesn't run that low.) Unwrap the corned beef brisket and place it on the grill grate, fat-side up. Slow-cook the corned beef brisket for about 1 1/2 hours per pound, uncovered. The internal meat temperature should be near 185 F or higher when it is done. Once cooked, remove the corned beef brisket from the smoker and place it onto a large cutting board. Let the meat rest for 15 minutes. Carve the corned beef brisket against the grain into thin slices. Serve and enjoy. How to Store Smoked Corned Beef Smoked corned beef should be refrigerated in an airtight container and will keep well for up to four days. You can also freeze it, wrapped tightly in plastic, for up to three months. Source: The Spruce Eats ~~~~~ Rhonda in MO

Pineapple Chicken Kabobs These Pineapple Chicken Kebobs are made with a pineapple marinade, and the kabobs are brushed with a spicy pineapple glaze during grilling! CourseDinner CuisineAmerican Prep Time45minutes minutes Cook Time15minutes minutes Total Time1hour hour 开云体育s6 Calories308kcal AuthorTonia Larson Equipment Weber Grill Calphalon Knife Block Set Grill Tools Set Kabob Skewers Ingredients Pineapple Chicken Kabobs 1 lb boneless, skinless chicken breasts 1 lb mini orange, red, and yellow peppers 1 onion 20 oz can pineapple chunks pineapple juice reserved Pineapple Chicken Marinade ? cup pineapple juice 3 tablespoon honey 2 tablespoon soy sauce 2 tablespoon olive oil 2 tablespoon distilled white vinegar 1 teaspoon sesame oil 2 cloves garlic minced 1 teaspoon minced ginger Pineapple Glaze ? cup pineapple juice 2 tablespoon honey 1 tablespoon sriracha sauce 1 tablespoon olive oil 1 teaspoon soy sauce Instructions Pineapple Chicken Marinade Start by draining the juice from a 20-ounce can of pineapple chunks into a container with a spout. Put the pineapple chunks into a bowl and set them aside. Pour 1/4 cup of the pineapple juice into a bowl for the marinade and 1/2 cup into a separate bowl for the glaze. Mix together 1/4 cup of the pineapple juice, honey, soy sauce, olive oil, vinegar, sesame oil, minced garlic, and minced ginger. Cut each chicken breast into cubes and place them in a gallon-sized ziptop bag. Pour the marinade over the chicken, seal the bag, and refrigerate for 30 minutes. Pineapple Glaze Whisk together 1/2 cup of pineapple juice, honey, sriracha sauce, olive oil, and soy sauce. Set aside for later. Pineapple Chicken Kabobs Cut red, orange, and yellow peppers into chunks and place them in a bowl. Slice the red onion into chunks and place them in a second bowl. Transfer the chicken from the marinade to a bowl and discard the marinade. Thread the chicken, peppers, onions, and pineapple chunks onto six kabobs, alternating ingredients. Don't overcrowd the kebobs, and remember that bamboo skewers need to be soaked for 30 minutes before using them. Heat the grill to medium-high heat, lightly oil the grill grates, place the kabobs on the grill and brush them with the glaze. Baste the kabobs with the pineapple glaze often while cooking them until five minutes of cook time remains. Grill the kebobs for 12-15 minutes, turning them often, until the chicken reaches an internal temperature of 165?F and the veggies are tender. Notes Nutrition facts were calculated using 1/4 of the total marinade since not all of it is consumed. One: Make AheadYou can assemble the kabobs, cover them, and store them in the fridge for up to three hours before grilling them. Two: LeftoversRemove leftovers from the skewers and store them in an airtight container in the fridge for 3-4 days or in the freezer for up to three months. Three: Hawaiian BBQ Chicken KabobsAdd 1/2 cup of sweet barbecue sauce to the pineapple glaze. Four: Oven BakedPreheat the oven to 400?F. Bake the kabobs on a foil-lined rimmed baking sheet for 2-25 minutes, basting and turning them occasionally while cooking until the chicken is fully cooked. You can put them under the broiler for a couple of minutes for a charred finish. Nutrition 开云体育: 1kebob | Calories: 308kcal | Carbohydrates: 40g | Protein: 18g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 542mg | Potassium: 651mg | Fiber: 3g | Sugar: 35g | Vitamin A: 2442IU | Vitamin C: 113mg | Calcium: 36mg | Iron: 1mg Source: The Gunny Sack ~~~~~ Rhonda in MO

Walking Taco This Walking Taco recipe for a convenient meal on the go without the need for a plate! Taco In A Bag is a popular choice for camping, parties, and picnics. CourseDinner CuisineMexican Prep Time15minutes minutes Cook Time7minutes minutes Total Time22minutes minutes 开云体育s8 servings Calories240kcal AuthorTonia Larson Equipment Dorritos Stanley Camp Crock All-Clad Fry Pan Connectable Crock-Pot Ingredients 8 1 oz bags nacho cheese Doritos ? cup shredded lettuce 2 cups taco meat ? cup shredded cheddar cheese ? cup black beans rinsed and drained ? cup diced tomatoes ? cup minced onions ? cup sliced black olives ? cup sliced green onions ? cup sour cream ? cup guacamole Instructions Open a bag of nacho cheese Doritos. Crush the chips into small pieces and fold down the top of the bag to make it more sturdy. Top with shredded lettuce, taco meat, shredded cheese, black beans, diced tomatoes, minced onions, sliced black olives, sliced green onions, sour cream, and guacamole. Nutrition 开云体育: 1serving | Calories: 240kcal | Carbohydrates: 8g | Protein: 14g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 166mg | Potassium: 393mg | Fiber: 3g | Sugar: 2g | Vitamin A: 324IU | Vitamin C: 5mg | Calcium: 95mg | Iron: 2mg Source: The Gunny Sack ~~~~~ Rhonda in MO

Carnitas Seasoning This flavorful Carnitas Seasoning recipe is perfect for pork and chicken! Make your own carnitas spice mix with ingredients from your pantry. CourseSauces and Condiments CuisineMexican Prep Time10minutes minutes Total Time10minutes minutes 开云体育s96 Calories1kcal AuthorTonia Larson Equipment Glass Spice Bottles Ingredients 1 ? tablespoon chili powder 1 ? tablespoon dried oregano 3 teaspoons onion powder 3 teaspoon garlic powder 3 teaspoons ground cumin 3 teaspoons kosher salt 1 ? teaspoon coarse ground black pepper 1 teaspoon crushed red pepper flakes 1 teaspoon orange juice powder four packets of True Orange 1 teaspoon lime juice powder four packets of True Lime Instructions Put all of the seasonings in a small bowl and stir to combine. Use a funnel to transfer the seasoning to a spice jar. Add a label to the jar. Store the jar in a cool, dry place for up to six months, or for as long as the shortest expiration date of the spices you add. Notes One: Pork Rub four tablespoons of carnitas seasoning on four pounds of boneless pork. Place it in a crockpot and add one cup of orange juice (or water). Cover and cook on low for 7-8 hours or on high for 6-7 hours. Place the meat on a rimmed baking sheet, shred with two forks, and brown under the broiler for 2-3 minutes. Return the carnitas to the juices in the slow cooker. Two: Chicken Marinade Combine 3 tablespoons of carnitas seasoning, 1/4 cup of orange juice, 1/4 cup of vegetable oil, 2 tablespoons of lime juice, and 2 tablespoons of vinegar. Marinate 1 1/2 pounds of chicken breasts for 30 minutes before cooking.Nutrition 开云体育: 1/4 tsp | Calories: 1kcal | Carbohydrates: 0.3g | Protein: 0.1g | Fat: 0.04g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 73mg | Potassium: 8mg | Fiber: 0.1g | Sugar: 0.04g | Vitamin A: 63IU | Vitamin C: 0.1mg | Calcium: 3mg | Iron: 0.1mg Source: The Gunny Sack ~~~~~ Rhonda in MO

Pineapple Salsa Recipe This pineapple salsa recipe has a delicious combination of sweet and spicy. It can be served with grilled chicken or fish or as an appetizer with chips. CourseAppetizer CuisineAmerican Prep Time15minutes minutes Total Time15minutes minutes 开云体育s10 Calories43kcal AuthorTonia Larson Ingredients whole pineapple to use as the bowl 1 cup diced pineapple 1 cup diced bell peppers any combination of red, orange, yellow or green peppers 1 cup diced Roma tomatoes ? cup chopped cilantro ? cup minced red onion 4 tablespoon lime juice about 2 limes or use bottled lime juice ? teaspoon black pepper ? teaspoon salt 1 tablespoon diced jalapenos optional Instructions To make the pineapple bowl, cut about 1/3 of the pineapple off, leaving the stem attached to the larger piece of the pineapple. Make a cut around the outer edge of the pineapple fruit and make cuts across the middle too. Use a metal spoon to loosen and scoop out the pineapple chunks. Pour the extra juice out of the pineapple bowl so that it is empty. Dice enough of the pineapple chunks to make one cup of diced pineapple to be used for the salsa and save the rest for another use. In a small bowl, mix together diced pineapple, diced tomatoes, diced peppers, minced onions, chopped cilantro, lime juice, salt, and pepper. Transfer the salsa to the pineapple bowl for serving. Store in the fridge. Notes You can let the pineapple salsa sit for a few hours, or overnight, in the fridge to let the flavors mingle but remember that the pineapple bowl won't look as fresh the next day. This recipe makes 2 1/2 cups. 开云体育 size is 1/4 cup.Nutrition 开云体育: 1/4 cup | Calories: 43kcal | Carbohydrates: 10g | Sodium: 31mg | Fiber: 1g | Sugar: 9g Source: The Gunny Sack ~~~~~ Rhonda in MO

Taco Soup The best low-carb soup! Ditch the beans for this simmered Mexican soup with a homemade taco seasoning. CourseSoups CuisineAmerican KeywordTaco Soup Prep Time15minutes minutes Cook Time1hour hour 15minutes minutes Total Time1hour hour 30minutes minutes 开云体育s8 Calories182kcal AuthorStacie Vaughan Ingredients 1 lb lean ground beef 1 tsp extra virgin olive oil 1 yellow onion chopped small 2 garlic cloves minced 4 cups beef broth 2 cans diced tomatoes with juice 28 oz cans 2 tbsp dried oregano 2 tbsp ground cumin 2 tbsp chili powder Instructions Cook ground beef in a frying pan until fully browned. Remove beef to large pot. In same frying pan, add olive oil and onions and garlic and saute over medium heat until onions are softened (3 to 5 minutes). Add to the soup pot. Rinse out frying pan with one cup beef broth and add to pot. Add in to pot the rest of the broth, canned tomatoes, and spices. Simmer soup uncovered for 1 hour, stirring occasionally. Serve hot topped with shredded mozzarella cheese. Nutrition 开云体育: 1g | Calories: 182kcal | Carbohydrates: 8g | Protein: 19g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Cholesterol: 50mg | Sodium: 602mg | Fiber: 2g | Sugar: 5g Source: Simply Stacie ~~~~~ Rhonda in MO

Hi all. I have created a new recipe group that is looking for new, ACTIVE members. There is a posting requirement in this group of just one(1) recipe a month from ALL group members. I know that will turn a lot of group members off but why would you join a group if you aren't going to participate? [email protected] ~~~~~ Rhonda in MO

Mango and Pineapple Stuffed Chicken Burgers Posted by Anna Welender http://www.madeinnature.com/recipe/mango-and-pineapple-stuffed-burgers/ Serves 4 Ingredients It wouldn't be the Fourth of July or summer without some homemade grilled burgers. But old-fashioned cheeseburgers are so boring, and red meat isn't the healthiest choice. Add some sophistication and flavor to your burgers by switching up the ground chuck and cheddar cheese for chicken and Made In Nature organic mangoes and/or pineapple! Perfect if you're looking for a healthier grilling option or just want to impress your friends with your burger skills. ?1 lb to 1 1/2 lbs lean ground chicken (depends on desired burger size) ?1/2 cup diced Made In Nature Organic mango and/or pineapple ?1/3 cup fresh cilantro, chopped ?1/3 cup red onion, finely chopped ?2 teaspoons fresh jalapeno, (seeds & stems removed) minced ?1 1/2 teaspoons Caribbean (or Caribbean Jerk) seasoning ?1 garlic clove, minced ?1 teaspoon fresh lime zest Directions 1.Place ground chicken in a large mixing bowl. In a separate small bowl, mix together the dried mango and/or pineapple, cilantro, red onion, jalapeno, Caribbean seasoning, garlic, and lime zest until well combined. Gently add the chicken and compact meat. 2.Divide into 4 equal, 1/2-inch-thick patties. Make a slight impression in the center of each. (This is so the patties cook evenly and don’t puff up.) 3.Grill the patties to liking, minimum of 5-6 minutes on each side or to your doneness

Garlic Parmesan bread sticks are the perfect combination of soft, fluffy bread with a golden, buttery crust infused with the savory flavor of garlic and parmesan cheese. These bread sticks are easy to make and crowd-pleasing sides for soup, salad or pasta. Whether you’re hosting a dinner party or just want to elevate a simple meal, these bread sticks will steal the show. Serve them warm with marinara sauce or a drizzle of olive oil for dipping, and watch them disappear in no time! INGREDIENTS For the dough list of 6 items 2-1/4 teaspoons (1 packet) active dry yeast 1 cup warm water (about 110°F) 1 tablespoon sugar 2 tablespoons olive oil 2-1/2 cups all-purpose flour 1 teaspoon salt list end For topping list of 6 items 3 tablespoons unsalted butter, melted 2 cloves garlic, minced 1/4 cup grated parmesan cheese 1 teaspoon dried parsley (or fresh parsley, chopped) 1/2 teaspoon garlic powder Salt to taste list end INSTRUCTIONS list of 7 items 1. Prepare the dough In a large bowl, combine the yeast, warm water, and sugar. Let it sit for 5–10 minutes until the mixture is frothy. Stir in the olive oil, flour and salt. Mix until dough forms. 2. Knead, and rise Transfer the dough to a floured surface, and knead for 5 to 7 minutes until smooth and elastic. Place the dough in a lightly greased bowl, cover it with a damp cloth and let it rise in a warm place for about one hour or until doubled in size. 3. Shape the bread sticks Preheat your oven to 375°F (190°C). Punch the risen dough down, and divide it in 12 equal pieces. Roll each piece in a long bread stick shape, and place them on a parchment paper-lined baking sheet. 4. Second rise Cover the breadsticks loosely with a towel and let them rise again for 15–20 minutes. 5. Prepare topping In a small bowl, mix the melted butter with minced garlic. Brush the butter mixture generously over the risen breadsticks. 6. Bake, and garnish Bake the bread sticks for 12 to 15 minutes or until lightly golden. Remove from the oven, and immediately sprinkle them with parmesan cheese, dried parsley, garlic powder and a pinch of salt. 7. Serve Serve the breadsticks warm with marinara sauce, olive oil, or your favorite dipping sauce. list end These garlic Parmesan bread sticks are irresistibly soft, buttery and flavorful, making them must-have additions to any meal. Enjoy every cheesy, garlicky bite!

There’s something undeniably satisfying about a perfectly marinated piece of salmon. This recipe combines the rich, buttery flavor of salmon with simple yet flavorful marinade that highlights the natural sweetness of the fish. With a blend of soy sauce, honey, garlic and fresh citrus, this dish is both sophisticated and incredibly easy to prepare. Perfect for a weeknight dinner or special occasion, this marinated salmon pairs beautifully with steamed rice, roasted vegetables or a crisp green salad. INGREDIENTS list of 10 items ? 4 salmon fillets (about 6 oz each) ? 1/4 cup soy sauce ? 2 tbsp honey or maple syrup ? 2 tbsp olive oil ? 1 clove garlic, minced ? 1 tsp fresh ginger, grated (optional) ? Juice of 1 lemon or orange ? 1 tsp sesame oil (optional) ? 1/2 tsp crushed red pepper flakes (optional, for spice) ? 1 tbsp chopped fresh dill or parsley (for garnish) list end INSTRUCTIONS: list of 5 items 1. Prepare the Marinade: In a small bowl, whisk together the soy sauce, honey, olive oil, garlic, ginger, citrus juice, sesame oil, and red pepper flakes until well combined. 2. Marinate the Salmon: Place the salmon fillets in a resealable plastic bag or a shallow dish. Pour the marinade over the salmon, ensuring all sides are coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, but no more than 2 hours. 3. Preheat the Oven or Grill: list of 2 items nesting level 1 For baking: Preheat the oven to 375°F (190°C). For grilling: Preheat the grill to medium heat and lightly oil the grates. list end nesting level 1 4. Cook the Salmon: list of 2 items nesting level 1 Oven Method: Place the salmon fillets on a lined baking sheet and bake for 12-15 minutes, or until the fish flakes easily with a fork. Grill Method: Grill the salmon fillets skin-side down for 4-5 minutes per side, or until cooked to your liking. list end nesting level 1 5. Serve: Remove the salmon from the heat and garnish with fresh dill or parsley. Serve immediately with your favorite sides. list end Enjoy this marinated salmon as a wholesome and flavorful meal that’s sure to impress!