开云体育

These tender, flavorful meatballs bathed in tangy-sweet cranberry sauce are perfect combinations of savory and festive. This recipe is ideal for holiday gatherings, family dinner or even party appetizers. The cranberry sauce, with a hint of orange and spice, beautifully complements the juicy meatballs, creating a dish that feels comforting yet elegant. Whether served over rice, mashed potatoes or enjoyed on their own, these meatballs are guaranteed to become family favorites. ----- Ingredients FOR THE MEATBALLS: list of 11 items ? 1 lb ground beef (or a mix of beef and pork) ? 1/2 cup breadcrumbs ? 1/4 cup milk ? 1 egg ? 1/4 cup finely chopped onion ? 2 cloves garlic, minced ? 1 tsp Worcestershire sauce ? 1 tsp salt ? 1/2 tsp black pepper ? 1/2 tsp smoked paprika (optional) ? 2 tbsp olive oil (for frying) list end FOR THE CRANBERRY SAUCE: list of 7 items ? 1 cup cranberry sauce (homemade or canned, whole berry preferred) ? 1/2 cup orange juice ? 1/4 cup brown sugar (adjust to taste) ? 1 tbsp apple cider vinegar ? 1/2 tsp ground cinnamon ? 1/4 tsp ground nutmeg ? 1/4 tsp salt list end ----- Instructions list of 5 items 1. Prepare the Meatballs: list of 3 items nesting level 1 ? In a large mixing bowl, combine the breadcrumbs and milk. Let sit for 2 minutes to soak. ? Add the ground beef, egg, onion, garlic, Worcestershire sauce, salt, pepper, and smoked paprika (if using). Mix until just combined. Do not overmix to keep the meatballs tender. ? Shape the mixture into 1-inch meatballs. list end nesting level 1 2. Cook the Meatballs: list of 1 items nesting level 1 ? Heat olive oil in a large skillet over medium heat. Add the meatballs in batches, cooking until browned on all sides (about 2-3 minutes per side). Transfer to a plate and set aside. (They don’t need to be fully cooked yet, as they will finish cooking in the sauce.) list end nesting level 1 3. Make the Cranberry Sauce: list of 1 items nesting level 1 ? In the same skillet, add the cranberry sauce, orange juice, brown sugar, apple cider vinegar, cinnamon, nutmeg, and salt. Stir to combine and bring to a simmer over medium heat. list end nesting level 1 4. Combine Meatballs and Sauce: list of 1 items nesting level 1 ? Return the meatballs to the skillet, turning to coat them in the sauce. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the meatballs are fully cooked and the sauce has thickened. list end nesting level 1 5. Serve: list of 1 items nesting level 1 ? Serve hot, garnished with fresh parsley or orange zest if desired. Pair with your favorite side dishes or serve as an appetizer with toothpicks. list end nesting level 1 list end Enjoy these delectable meatballs as cozy additions to your meal or star dishes at your next gathering!

Mexican chorizo and potatoes is a comforting and flavorful dish that perfectly balances the smoky, spicy notes of chorizo with the creamy, hearty texture of potato. This versatile recipe can be enjoyed as a standalone dish, served with warm tortillas or used as filling for tacos, burritos or breakfast bowls. It’s a simple yet satisfying meal that captures the vibrant flavor of Mexican cuisine, while being quick and easy to prepare. Perfect for any time of the day, this dish is sure to become a family favorite. INGREDIENTS list of 9 items ? 1 pound Mexican chorizo (casing removed if applicable) ? 4 medium Yukon Gold or russet potatoes, peeled and diced into small cubes ? 1 small onion, finely chopped ? 2 cloves garlic, minced ? 2 tablespoons vegetable oil ? Salt and pepper, to taste ? Fresh cilantro, chopped (for garnish) ? Lime wedges, for serving ? Warm tortillas, for serving (optional) list end INSTRUCTIONS list of 5 items 1. Prepare the Potatoes Heat a large skillet over medium heat and add the vegetable oil. Once the oil is hot, add the diced potatoes. Sprinkle with a pinch of salt and cook, stirring occasionally, for about 10–12 minutes, until the potatoes are golden brown and tender. Remove the potatoes from the skillet and set them aside. 2. Cook the Chorizo In the same skillet, add the chorizo. Break it into smaller pieces with a spatula and cook over medium heat for about 5–7 minutes, until it’s fully browned and cooked through. If the chorizo releases excess grease, drain some of it, leaving about 1–2 tablespoons in the skillet. 3. Add the Aromatics Stir in the chopped onion and garlic with the chorizo. Sauté for 3–4 minutes, or until the onion becomes translucent and fragrant. 4. Combine Add the cooked potatoes back into the skillet with the chorizo mixture. Stir everything together until the potatoes are well coated with the flavorful oils and spices from the chorizo. Cook for an additional 2–3 minutes to meld the flavors. Taste and adjust seasoning with salt and pepper as needed. 5. Serve Garnish the dish with fresh cilantro and serve with lime wedges on the side. Pair with warm tortillas for a complete meal or enjoy as is. list end TIPS list of 2 items ? For extra flavor, toss in a handful of diced bell peppers or a dash of smoked paprika. ? If you prefer less spice, substitute half of the chorizo with ground beef or turkey. list end

Black Bean and corn salad is a vibrant and refreshing dish that combines the bold flavor of black beans, sweet corn and fresh vegetables with zesty lime dressing. This salad is perfect for summer barbecues, picnics or as a healthy side dish for any meal. Packed with protein, fiber and essential nutrients, it’s not only delicious but also nutritious. The bright colors and crisp texture make it visually appealing, while tangy dressing brings all the ingredients together in a harmonious blend. Easy to prepare and full of flavor, this salad is sure to become a favorite. INGREDIENTS: list of 13 items ? 1 can (15 ounces) black beans, drained and rinsed ? 1 can (15 ounces) corn kernels, drained (or 1.5 cups fresh or frozen corn) ? 1 red bell pepper, diced ? 1/2 red onion, finely chopped ? 1 avocado, diced ? 1 cup cherry tomatoes, halved ? 1/4 cup fresh cilantro, chopped ? 1 jalape?o, seeded and finely chopped (optional) ? Juice of 2 limes ? 2 tablespoons olive oil ? 1 teaspoon ground cumin ? 1 teaspoon chili powder ? Salt and freshly ground black pepper, to taste list end INSTRUCTIONS: list of 4 items 1. Prepare the Vegetables: list of 1 items nesting level 1 ? In a large bowl, combine the drained and rinsed black beans, corn, diced red bell pepper, chopped red onion, diced avocado, halved cherry tomatoes, chopped cilantro, and jalape?o (if using). list end nesting level 1 2. Make the Dressing: list of 1 items nesting level 1 ? In a small bowl, whisk together the lime juice, olive oil, ground cumin, chili powder, salt, and freshly ground black pepper. list end nesting level 1 3. Combine and Toss: list of 2 items nesting level 1 ? Pour the dressing over the salad ingredients. ? Gently toss to combine, ensuring all the vegetables and beans are evenly coated with the dressing. list end nesting level 1 4. Chill and Serve: list of 2 items nesting level 1 ? Cover and refrigerate the salad for at least 30 minutes to allow the flavors to meld together. ? Give the salad a final toss before serving. list end nesting level 1 list end Enjoy your colorful and flavorful Black Bean and Corn Salad, perfect for any occasion!

Crispy potato skins are the ultimate appetizers or snacks, featuring golden, crunchy potato shells filled with melted cheese and crispy bacon and topped with sour cream and chive. This crowd-pleasing dish combines texture and flavor, offering a perfect balance of crispiness from the baked potato skins and rich, savory toppings. Whether you’re hosting a party, watching a game or just looking for tasty snacks, these potato skins are easy to make and always hits. INGREDIENTS: list of 8 items ? 4 large russet potatoes ? 2 tbsp olive oil ? 1/2 tsp garlic powder ? Salt and pepper to taste ? 1 cup shredded cheddar cheese ? 4 slices cooked bacon, crumbled ? 1/4 cup sour cream ? 2 tbsp chopped chives or green onions list end INSTRUCTIONS: list of 6 items 1. Preheat the oven: Preheat your oven to 400°F (200°C). 2. Bake the potatoes: Scrub the potatoes and pierce them with a fork. Place them directly on the oven rack and bake for 50-60 minutes, or until they are tender when pierced with a fork. Remove from the oven and let them cool slightly. 3. Prepare the skins: Cut each potato in half lengthwise and scoop out most of the flesh, leaving a thin layer of potato attached to the skin (save the scooped-out potato for another use). Brush the potato skins with olive oil, and sprinkle with garlic powder, salt, and pepper. 4. Bake again: Place the potato skins on a baking sheet, skin side up, and bake for 10 minutes to crisp them up. Flip the skins and bake for an additional 5 minutes, or until the edges are golden and crispy. 5. Add the toppings: Remove the potato skins from the oven and fill each one with shredded cheddar cheese and crumbled bacon. Return to the oven and bake for another 5-7 minutes, or until the cheese is melted and bubbly. 6. Serve: Top each potato skin with a dollop of sour cream and sprinkle with chopped chives. Serve hot. list end These crispy potato skins are the perfect combinations of crispy, cheesy and savory, making them delicious and easy-to-make snacks sure to disappear quickly!

This pasta-roasted vegetable bake is a comforting, hearty dish that brings together the rich flavor of roasted vegetables with a cheesy, savory pasta base. It’s perfect for feeding a crowd or preparing ahead for a weeknight meal. The roasting process intensifies the sweetness of the vegetables, while the gooey, melted cheese adds indulgent creaminess. You can customize this pasta bake with your favorite vegetables, making it versatile and adaptable to what’s in season or in your fridge. It’s a nutritious yet cozy dish that will satisfy everyone at the table. Ingredients: list of 16 items ? 12 oz gluten-free or regular pasta (penne or rigatoni work well) ? 1 zucchini, chopped ? 1 red bell pepper, chopped ? 1 yellow bell pepper, chopped ? 1 small eggplant, cubed ? 1 red onion, chopped ? 1 cup cherry tomatoes, halved ? 3 cloves garlic, minced ? 2 tbsp olive oil ? 1 tsp dried oregano ? 1 tsp dried basil ? Salt and pepper, to taste ? 2 cups marinara sauce ? 1? cups shredded mozzarella cheese ? ? cup grated Parmesan cheese ? Fresh basil or parsley for garnish (optional) list end Instructions: list of 6 items 1. Roast the vegetables: Preheat the oven to 400°F (200°C). On a large baking sheet, toss the chopped zucchini, bell peppers, eggplant, red onion, and cherry tomatoes with olive oil, minced garlic, oregano, basil, salt, and pepper. Spread them out in a single layer and roast for 20–25 minutes, stirring halfway through, until the vegetables are tender and lightly caramelized. 2. Cook the pasta: While the vegetables are roasting, cook the pasta according to package instructions until al dente. Drain and set aside. 3. Assemble the pasta bake: Reduce the oven temperature to 375°F (190°C). In a large mixing bowl, combine the cooked pasta, roasted vegetables, and marinara sauce. Mix well to coat everything evenly. Transfer the mixture to a large baking dish and spread it out evenly. 4. Add the cheese: Sprinkle the shredded mozzarella and grated Parmesan evenly over the top of the pasta. 5. Bake: Bake the pasta for 20–25 minutes, or until the cheese is melted and bubbly, and the top is golden brown. 6. Serve: Remove the dish from the oven and let it sit for a few minutes before serving. Garnish with fresh basil or parsley if desired. list end This Pasta-roasted vegetable bake is perfect on its own or served with a side salad or garlic bread for a complete meal.

Raspberry Pistachio Salad This Raspberry Pistachio Salad is simple yet so flavorful. In it, juicy fresh raspberries, chopped pistachios and crumbled salty feta sits atop of your favorite leafy salad blend and is drizzled with a homemade fresh raspberry walnut vinaigrette. Yields 1 serving but can easily be doubled or quadrupled to serve more. Course Main Course, Salad, Side Dish Cuisine American Keyword healthy, lunch, raspberries, raspberry vinaigrette Prep Time 10minutes mins Total Time 10minutes mins 开云体育s 1 serving Calories 222 Author Laurie McNamara Equipment Vitamix 7500 Blender, Professional-Grade, 64 oz. Low-Profile Container, White Ingredients 2 to 2? ounces leafy greens 1/2 cup fresh raspberries 1/2 ounce crumbled feta cheese 1 tablespoon chopped pistachios 2 tablespoons creamy raspberry walnut vinaigrette freshly ground black pepper Instructions In a shallow bowl or plate, add leafy salad greens. Top with raspberries, feta cheese and chopped pistachios. Drizzle with vinaigrette and season with a little freshly ground black pepper. Notes Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.Nutrition 开云体育: 1serving | Calories: 222kcal | Carbohydrates: 17g | Protein: 5g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Cholesterol: 13mg | Sodium: 385mg | Potassium: 339mg | Fiber: 6g | Sugar: 6g | Vitamin A: 922IU | Vitamin C: 39mg | Calcium: 111mg | Iron: 1mg Source: Simply Scratch ~~~~~ Rhonda in MO

Chipotle Chicken Salad This Chipotle Chicken Salad is simple and so flavorful! Shredded cooked chicken is mixed with black beans, bell peppers, onions and fresh cilantro and tossed in a chipotle lime dressing! Serve with tortilla chips or in lettuce leaves or flour tortilla. Serves 5 to 6. Course Mains & Entrees Cuisine Tex Mex Keyword chicken, light, lunch, salad, vegetables Prep Time 30minutes mins Total Time 30minutes mins 开云体育s 6 servings Calories 260 Author Laurie McNamara Ingredients FOR THE DRESSING: 1/4 cup mayo plus more if needed 1/4 cup plain nonfat greek yogurt or use more mayo 2 tablespoons freshly squeezed lime juice about 2 tablespoons 1 to 3 chipotle peppers (in adobo) 1 tablespoon Adobo Sauce see notes 1/2 teaspoon kosher salt 1/4 teaspoon garlic powder 1/4 teaspoon smoked paprika 1/4 teaspoon chipotle powder FOR THE SALAD: 3 cups shredded cooked chicken leftover or rotisserie 1 can black beans rinsed and drained 1/4 cup red bell pepper finely diced 1/4 cup orange bell pepper finely diced 1/4 cup romaine ribs (white/light green parts of leaf) thinly sliced, or use finely chopped celery 1/4 cup red onion finely diced 2 green onions sliced 1/4 cup roughly chopped fresh cilantro or more to taste freshly ground black pepper to taste Instructions MAKE THE DRESSING: In a blender, measure and add mayonnaise, plain nonfat greek yogurt, the juice of 1 lime, chipotle peppers (in adobo) plus the adobo sauce. Then measure and add in kosher salt, smoked paprika, chipotle powder and garlic powder. Blend until smooth. MAKE THE SALAD: In a mixing bowl add shredded chicken, black beans, bell pepper, romaine stems, red onion and green onions. Pour the chipotle lime dressing and add in cilantro. Toss to combine. Season with salt and black pepper to taste. Serve immediately or cover and refrigerate until ready to serve. Serve with tortilla chips, tucked into lettuce or in soft flour tortillas. Notes Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline Note: I like to use the brand La Coste?a because the adobo has cooked onions in it. However whichever brand you use, use 1 teaspoon to 1 tablespoon of adobo depending on your spice level.Nutrition 开云体育: 1cup | Calories: 260kcal | Carbohydrates: 14g | Protein: 23g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 57mg | Sodium: 827mg | Potassium: 394mg | Fiber: 5g | Sugar: 2g | Vitamin A: 757IU | Vitamin C: 19mg | Calcium: 41mg | Iron: 2mg Source: Simply Scratch ~~~~~ Rhonda in MO

Celery Salad with Parmesan and Dates This refreshing and crisp Celery Salad is simple yet ridiculously flavorful. Thinly sliced celery, chopped dates, shaved parmesan and toasted walnuts tossed with shallots that have soaked in a simple dressing of lemon juice and olive oil. Yields 6 servings. Course Salads, Side Dish Cuisine American Keyword celery, Easter, easy recipe, healthy salad recipe Prep Time 15minutes mins Cook Time 5minutes mins Total Time 20minutes mins 开云体育s 6 servings Calories 347 Author Laurie McNamara Equipment OXO Good Grips Hand-held Mandolin Ingredients FOR THE DRESSING: 1 medium shallot sliced 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/3 cup lemon juice about 2 to 3 small lemons 1/4 to 1/3 cup olive oil I eyeball it FOR THE SALAD 1 cup walnuts toasted and roughly chopped 1 cup chopped medjool dates remove pits first before chopping 1 large bunch celery wash and pat dry 1 cup parmesan cheese shavings Instructions MAKE THE DRESSING: In a bowl add shallots, salt, pepper, lemon juice and olive oil. Stir to combine and let sit while you prep the salad ingredients. MAKE THE SALAD: Meanwhile, add the walnuts to dry skillet. Heat over medium-low, stirring or tossing occasionally until fragrant. Transfer the walnuts to a cutting board and once cool enough to handle, roughly chop. Remove the seed/pits from about 10 or so dates and discard (or save for another purpose) roughly chop the dates into small pieces. You will need 1 cup. Using a mandolin, thinly slice the celery on an angle and add to a large mixing bowl. Finely chop any celery leaves and add half to the bowl and reserve some to sprinkle over top of the salad as a garnish. To the celery, add the chopped toasted walnuts, dates and most of shaved parmesan cheese - saving some for garnishing the salad. Give the dressing a quick stir before pouring onto the salad. The shallots should have softened a bit, releasing some of their flavor. Use tongs to gently toss the salad until everything is mixed well and coated in the dressing. Transfer to a serving bowl or a platter and top with the reserved celery leaves, extra parmesan and freshly ground black pepper. Notes Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.Nutrition 开云体育: 1serving | Calories: 347kcal | Carbohydrates: 23g | Protein: 10g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 10g | Cholesterol: 11mg | Sodium: 468mg | Potassium: 318mg | Fiber: 3g | Sugar: 18g | Vitamin A: 202IU | Vitamin C: 6mg | Calcium: 238mg | Iron: 1mg Source: Simply Scratch ~~~~~ Rhonda in MO

Fuji Apple Salad Inspired by my favorite fall take-out salad, this Fuji Apple Salad is loaded with texture and flavor. Spring greens topped with homemade baked apple chips, chicken, maple candied pecans, crumbed blue cheese and drizzled in a sweet apple cider vinaigrette. Course Salads Cuisine American Keyword apple salad, fall salad, fuji apple salad, Panera Bread Fuji apple salad Prep Time 20minutes mins Cook Time 5minutes mins Total Time 25minutes mins 开云体育s 4 Calories 489 Author Laurie McNamara Ingredients FOR THE VINAIGRETTE: 1/2 teaspoon fine salt 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/4 teaspoon ground rosemary 1/4 teaspoon ground ginger 1/8 teaspoon white pepper 1/2 cup olive oil 1/4 cup white balsamic vinegar 3 tablespoons apple cider 2 tablespoons maple syrup 1 teaspoon dijon mustard FOR THE CANDIED PECANS: 1/2 cup pecans 2 teaspoons dark brown sugar 2 teaspoons maple syrup FOR THE SALAD 10 ounces baby spring mix cooked chicken use leftover grilled, roasted or rotisserie chicken 1 recipe [baked apple chips] 1/2 cup crumbled blue cheese 1/2 red onion thinly sliced 1 cup grape tomato halves candied pecans sweet apple cider vinaigrette Instructions MAKE THE VINAIGRETTE: In a mini food processor or blender, measure and add; garlic and onion powder, fine salt, ground ginger and white pepper. To that, add the olive oil, white balsamic vinegar, apple cider (not apple cider vinegar), maple syrup and dijon. Blend until smooth. MAKE THE CANDIED PECANS: In a small nonstick skillet add pecans, brown sugar and maple syrup. Heat on medium-low, stirring until the pecans are coated and toasty. About 3 to 4 minutes. Spread out on a parchment lined plate and let cool. MAKE THE SALAD: Divide the lettuce among bowls and top with cooked grilled chicken, a few apple chips, thinly sliced red onion, halved tomatoes, crumbled blue cheese and candied pecans. Drizzle with the dressing and season with extra black pepper if desired. Nutrition 开云体育: 1g | Calories: 489kcal | Carbohydrates: 25g | Protein: 7g | Fat: 42g | Saturated Fat: 8g | Polyunsaturated Fat: 32g | Cholesterol: 13mg | Sodium: 535mg | Fiber: 4g | Sugar: 17g Source: Simply Scratch ~~~~~ Rhonda in MO

Ancient Grain Arugula Salad In this copycat Panera Ancient Grain Arugula Salad, sliced grilled chicken, cooked grains, juicy red grapes and crisp apples top a peppery arugula and cabbage blend and is drizzled with a simple apple cider vinaigrette. This recipe will serve 4 entree portions. Course Salads Cuisine American Keyword chicken, copycat, panera, salad Prep Time 25minutes mins Cook Time 16minutes mins Total Time 41minutes mins 开云体育s 4 servings Calories 422 Author Laurie McNamara Ingredients FOR THE CIDER VINAIGRETTE: 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1-2 pinches kosher salt 1 tablespoon apple cider vinegar 1 tablespoon white balsamic vinegar 1/4 cup apple cider 2 tablespoons olive oil 1 (heaping) teaspoon dijon mustard 1 teaspoon honey MAKE THE CHICKEN: juice from 1 small lemon about 2 tablespoons 1 tablespoon olive oil 1 tablespoon grated garlic 1 tablespoon fresh sage minced 1/2 tablespoon fresh rosemary minced 1/2 tablespoon fresh thyme leaves minced 1/2 teaspoon paprika 1 pound boneless skinless chicken thighs or thin-cut chicken breasts kosher salt black pepper freshly ground olive oil spray for grill pan FOR THE SALAD: 5 ounces baby arugula 2 cups coleslaw mix green cabbage and carrots 1 apple sliced into matchsticks (fuji, honeycrisp or cosmic crisp) 1 cup red seedless grapes halved 8 ounces cooked grains quinoa, brown rice and lentils (*see notes) 1/4 cup toasted pepitas (**see notes) goat cheese optional Instructions FOR THE CIDER VINAIGRETTE: In a jar add the garlic powder, onion powder, plus a generous pinch of kosher. Pour in the apple cider vinegar and white balsamic. Whisk to combine. Adding the vinegar to the salt will help dissolve and better flavor the dressing. Then add the apple cider, Dijon, honey and olive oil. Whisk or secure the lid and shake until combined. You may have to stir it again before pouring over your salad. Set aside. MAKE THE CHICKEN: In a mixing bowl, measure and add in the minced fresh rosemary, thyme, sage, grated garlic (I use the chunky garlic that comes in the tube – so fast!), paprika, juice of a small lemon and olive oil. Add the chicken thighs (or thin-cut chicken breasts) to the bowl and toss well to coat. Let marinate while you preheat your grill pan over medium heat. Spray the grill pan with olive oil spray and season the chicken with kosher salt and freshly ground black pepper. Grill the chicken 4 to 6 minutes a side or until the chicken is fully cooked. I use a instant read thermometer to check and make sure the internal temperature is at least 165°. Transfer the chicken to a cutting board and repeat with the remaining chicken thighs. Let rest for about 5 minutes before thinly slicing. FOR THE ANCIENT GRAIN SALAD: Divide arugula, slaw, grains, apples and grapes almond deep bowls or plates. Top with sliced grilled chicken and toasted pepitas. Drizzle with 1 to 2 tablespoons of the dressing. Notes *TruRoots makes little 8-1/2 ounce pouches of quick cooking grains, which is what I used (TruRoots olive oil and sea salt quinoa, brown rice and lentil) ** If you can't find roasted pepitas, toast raw pepitas in a dry skillet over medium to medium-low heat until golden and fragrant and season with kosher salt.Nutrition 开云体育: 1serving | Calories: 422kcal | Carbohydrates: 36g | Protein: 29g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.02g | Cholesterol: 108mg | Sodium: 241mg | Potassium: 762mg | Fiber: 5g | Sugar: 16g | Vitamin A: 1024IU | Vitamin C: 25mg | Calcium: 120mg | Iron: 3mg Source: Simply Scratch ~~~~~ Rhonda in MO

Chicken Caesar Salad Course Salad Cuisine American Prep Time 10minutes minutes Cook Time 15minutes minutes Total Time 25minutes minutes 4servings Fresh romaine leaves are tossed in creamy, tangy dressing, homemade croutons and fresh Parmesan in this easy version of a classic Caesar Salad! Serve it with slices of cooked chicken and make it a meal. Cook ModePrevent your screen from going dark Ingredients For the dressing: ?1 cup mayonnaise Hellman's or Best Foods recommended ?2 cloves garlic peeled ?2 teaspoons capers ?1 teaspoon kosher salt ?2 tablespoons grated Parmesan cheese ?2 tablespoons lemon juice juice from about one lemon ?2 teaspoons Worcestershire sauce ?1 teaspoon Dijon mustard ?4 anchovy filets oil reserved For the croutons: ?? baguette loaf cut into 1-inch cubes ?2 teaspoons anchovy oil reserved from the tinned anchovies ?4 tablespoons olive oil divided For serving ?1 head romaine lettuce washed and dried ?? cup grated Parmesan cheese ?fresh cracked pepper ?1 pound cooked chicken breast, diced can also use a rotisserie chicken Instructions Croutons Instructions In a large bowl, toss cubes of bread with the 2 teaspoons of anchovy oil and 2 tablespoons of the olive oil. In a heavy bottomed skillet, heat the remaining 2 tablespoons of olive oil on low-medium heat. Add the bread. Fry on low until nicely browned on all sides. Remove from heat and set aside. Dressing Instructions In the bowl of a food processor, combine mayonnaise, garlic, capers, salt, 2 tablespoons parmesan cheese, lemon juice, Worcestershire sauce, Dijon, and anchovy fillets. Pulse until smooth in texture and transfer to a jar. Keep chilled until ready to use. Salad Assembly Tear or cut romaine lettuce into bite sized pieces. Place in a large salad bowl. To the salad bowl, add half the dressing, the croutons and the remaining Parmesan cheese. Add freshly ground pepper to taste. Serve immediately with cooked chicken, if desired. Notes A fun alternative is to shave your parmesan cheese with a cheese slicer to get nice curls of cheese for a pretty presentation. For optimal crunch, the croutons are best consumed within half an hour of tossing salad. Once the dressing comes into contact with them, they get soggy. It’s best to keep salad leaves refrigerated until ready to use, as a nice cold leaf provides a great texture with the dressing. Nutrition 开云体育: 1serving | Calories: 855kcal | Carbohydrates: 23g | Protein: 45g | Fat: 64g | Saturated Fat: 11g | Polyunsaturated Fat: 28g | Monounsaturated Fat: 22g | Trans Fat: 0.1g | Cholesterol: 132mg | Sodium: 1575mg | Potassium: 815mg | Fiber: 4g | Sugar: 4g | Vitamin A: 13775IU | Vitamin C: 10mg | Calcium: 204mg | Iron: 5mg Source: 365 Days of Baking and More ~~~~~ Rhonda in MO

Crispy Crab Crescent Bites with Creamy Filling Alice's Recipes Made By: Dave Smith "You can use fresh, canned or imitation crab meat. I get jumbo lump from COSTCO‘s." Savor buttery crescents stuffed with creamy crab, cheese, and seasoning. A perfect snack or party idea that’s easy and flavorful! Author: Fati Zaho Hi! I'm Fati Zaho, and I'm delighted to welcome you to Alice's Recipes. I love sharing recipes that celebrate both heritage and innovation, making cooking accessible and enjoyable for everyone. Each recipe I share has been carefully tested and refined in my kitchen, ensuring you can recreate these dishes with confidence. My goal is to help you discover the joy of cooking and create meals that bring people together. Follow us on social media Recipe Type: Quick Bites Total Time: 30 min Prep Time: 15 min Cook Time: 15 min Ingredients: 1 8-ounce can refrigerated crescent rolls dough 1 cup cooked crab meat, chopped (fresh, canned, or imitation) 4 ounces cream cheese, softened 2 tablespoons mayonnaise 2 green onions, finely chopped 1 teaspoon Old Bay seasonings or any seafood seasoning 1/2 cup shredded mozzarella or Cheddar cheese Salt and pepper to taste Optional garnish: chopped parsley or paprika Directions: Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper. In a medium bowl, mix together cream cheese, mayonnaise, crab meat, green onions, Old Bay seasoning, shredded cheese, and a pinch of salt and pepper. Unroll the crescent dough and separate it into triangles. Place about 1 tablespoon of crab mixture at the wide end of each triangle, then roll up like a crescent roll. Place crescents on the prepared baking sheet and bake for 12–15 minutes, or until golden brown. Optional: Sprinkle with parsley or paprika before serving. Source: alicesrecipes.com Ginny Butterfield Cranberry Twp, Pa

Sheet pan scalloped potatoes offer a convenient and modern twist on the traditional casserole-style version. By baking them on a sheet pan, you achieve a greater surface area exposure, which means more crispy, golden brown edges, while maintaining the rich, creamy interior layers. This technique also cuts down on baking time and ensures more even texture. Ideal for busy weeknights or no-fuss sides for entertaining, these scalloped potatoes pair beautifully with roasted meat or can stand alone as hearty vegetarian dishes. INGREDIENTS list of 13 items 2 pounds Yukon Gold potatoes, thinly sliced (about 1/8 inch thick) 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 2 cups whole milk 1 cup heavy cream 3 garlic cloves, minced 1 teaspoon kosher salt 1/2 teaspoon ground black pepper 1/2 teaspoon dried thyme 1 cup shredded Gruyère cheese (or cheddar) 1/2 cup grated Parmesan cheese 1 tablespoon chopped, fresh parsley (optional, for garnish) Cooking spray or olive oil for greasing list end INSTRUCTIONS list of 8 items 1. Preheat oven to 400°F (200°C). Lightly grease a large-rimmed sheet pan with cooking spray or olive oil. 2. Make cream sauce In a medium saucepan over medium heat, melt the butter. Add the flour, and whisk continuously for 1 to 2 minutes until slightly golden. Slowly pour in the milk and cream, whisking constantly to prevent lumps. 3. Flavor sauce Add minced garlic, salt, pepper and thyme. Cook for 4 to 5 minutes, stirring often, until sauce thickens. Remove from heat, and stir in half the Gruyere cheese until melted. 4. Layer the potatoes Arrange the potato slices on the prepared sheet pan in overlapping layers (shingle-style). Pour cream sauce evenly over the potatoes, spreading it out with a spatula, if needed. 5. Top with cheese Sprinkle the remaining Gruyère and all the Parmesan evenly over the top. 6. Bake Place the sheet pan in the oven, and bake for 30 to 35 minutes or until the potatoes are tender, and the top is golden and bubbling. 7. Broil for extra crispiness (optional) Set the oven to broil for the last 2 to 3 minutes to achieve a deeply golden crust. Watch closely to prevent burning. 8. Garnish and serve Let cool for 5 minutes before sprinkling with parsley and serving warm. list end

These glazed Asian chicken thighs are packed with bold flavor from a combination of sweet, savory and tangy ingredients. The chicken is marinated in a delicious soy sauce mixture and then glazed to perfection with sticky sauce featuring ginger, garlic and honey. Perfect for a quick weeknight dinner or special occasion, this dish pairs wonderfully with steamed rice and sauteed vegetables for a satisfying and flavorful meal. The rich glaze caramelizes beautifully over the chicken, giving it irresistible depth that’s sure to become a family favorite. INGREDIENTS: list of 13 items 6 boneless, skinless chicken thighs 1/4 cup soy sauce 2 tablespoons rice vinegar 3 tablespoons honey 2 tablespoons hoisin sauce 1 tablespoon sesame oil 2 garlic cloves, minced 1 tablespoon fresh ginger, grated 1 teaspoon chili flakes (optional for heat) 1 tablespoon cornstarch 2 tablespoons water 2 green onions, sliced (for garnish) Sesame seeds (for garnish) list end INSTRUCTIONS list of 5 items 1. Marinate the Chicken In a bowl, combine soy sauce, rice vinegar, honey, hoisin sauce, sesame oil, minced garlic, grated ginger and chili flakes. Place the chicken thighs in a resealable bag or shallow dish, then pour the marinade over the chicken. Seal the bag, or cover the dish, and refrigerate for at least 30 minutes or up to two hours for deeper flavor. 2. Cook the Chicken Preheat the oven to 400°F (200°C). Remove the chicken from the marinade (reserve the marinade), and place it on a baking sheet lined with parchment paper. Bake for 25 to 30 minutes or until the chicken reaches an internal temperature of 165°F (74°C). 3. Make glaze While the chicken is baking, pour the reserved marinade in a small saucepan. In a separate bowl, mix the cornstarch with water to make a slurry, then stir it in the marinade. Heat the mixture over medium heat, stirring constantly until it thickens into glossy glaze, about 5 minutes. 4. Glaze the Chicken Once the chicken is cooked, remove it from the oven, and brush the glaze generously over each thigh. Return the chicken to the oven for an additional 5 minutes to let the glaze set and caramelize slightly. 5. Serve Garnish the chicken with sliced green onion and sesame seeds. Serve with steamed rice and vegetables for a complete meal. list end Enjoy your flavorful, sticky and tender glazed Asian chicken Thighs!

Jewish coffee cake is a delightful, sweet treat often enjoyed during breakfast or brunch, particularly on special occasions. This moist and flavorful cake is traditionally made with rich, buttery batter, layered with a cinnamon sugar streusel filling and topped with crumbly topping. It’s perfect for pairing with a cup of coffee or tea, making it a beloved classic in many Jewish households. This recipe captures the essence of this comforting dessert, bringing warmth and sweetness to your table. INGREDIENTS: For the Cake: list of 10 items ? 2 1/4 cups all-purpose flour ? 1 teaspoon baking powder ? 1 teaspoon baking soda ? 1/2 teaspoon salt ? 1 cup unsalted butter, softened ? 1 cup granulated sugar ? 1 cup brown sugar, packed ? 4 large eggs ? 1 teaspoon vanilla extract ? 1 cup sour cream list end For the Streusel Filling: list of 3 items ? 1/2 cup brown sugar, packed ? 1 teaspoon ground cinnamon ? 1/2 cup chopped nuts (walnuts or pecans, optional) list end For the Topping: list of 4 items ? 1/2 cup all-purpose flour ? 1/4 cup unsalted butter, softened ? 1/4 cup granulated sugar ? 1 teaspoon ground cinnamon list end INSTRUCTIONS: list of 7 items 1. Prepare the Batter: list of 3 items nesting level 1 ? Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan. ? In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside. ? In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream. list end nesting level 1 2. Combine Dry and Wet Ingredients: list of 1 items nesting level 1 ? Gradually add the dry ingredients to the wet mixture, stirring until just combined. list end nesting level 1 3. Make the Streusel Filling: list of 1 items nesting level 1 ? In a separate bowl, mix the brown sugar, cinnamon, and chopped nuts. list end nesting level 1 4. Layer the Cake: list of 1 items nesting level 1 ? Pour half of the batter into the prepared pan. Sprinkle half of the streusel filling over the batter. Add the remaining batter on top and finish with the remaining streusel. list end nesting level 1 5. Prepare the Topping: list of 1 items nesting level 1 ? In a small bowl, combine flour, butter, sugar, and cinnamon, mixing until crumbly. Sprinkle over the cake. list end nesting level 1 6. Bake: list of 1 items nesting level 1 ? Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool for about 15 minutes before slicing. list end nesting level 1 7. Serve: list of 1 items nesting level 1 ? Enjoy your Jewish Coffee Cake warm or at room temperature, paired with your favorite coffee or tea. list end nesting level 1 list end This cake is sure to become a favorite in your home, perfect for gatherings or a cozy afternoon treat!

Brie-cranberry bites are festive and easy-to-make appetizers that combine the creamy richness of Brie cheese with the sweet and tangy flavor of cranberry sauce, all wrapped in a flaky, golden puff pastry shell. These little bites are perfect for holiday gatherings, parties or any occasion that calls for quick and impressive appetizers. The balance of creamy, savory cheese with the bright, slightly sweet cranberry creates delightful contrast that’s sure to be a crowd favorite. Whether you’re hosting a gathering or looking for delicious finger food, these Brie-cranberry bites are guaranteed to impress. Ingredients: list of 5 items ? 1 sheet puff pastry (store-bought or homemade), thawed ? 4 oz Brie cheese, cut into small cubes (rind on) ? 1/2 cup cranberry sauce (fresh or from a can) ? 1 egg, beaten (for egg wash) ? Fresh thyme or rosemary for garnish (optional) list end Instructions: list of 6 items 1. Preheat the Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. 2. Prepare the Puff Pastry: On a lightly floured surface, roll out the puff pastry sheet into a rectangle. Cut the pastry into 12 equal squares, each about 2-3 inches wide. 3. Assemble the Bites: Place a cube of Brie cheese in the center of each puff pastry square. Top the cheese with about 1 teaspoon of cranberry sauce. 4. Fold and Seal: Gently fold the corners of the puff pastry over the cheese and cranberry, bringing them toward the center to form a small pocket. Pinch the edges to seal the pastry around the filling. 5. Egg Wash and Bake: Brush the tops of each pastry with the beaten egg to give them a golden finish. Place the prepared bites on the lined baking sheet and bake for 12-15 minutes, or until the puff pastry is golden brown and crispy. 6. Garnish and Serve: Once baked, remove the Cranberry Brie Bites from the oven and let them cool for a minute. Garnish with fresh thyme or rosemary sprigs, if desired, and serve warm. list end These Brie-cranberry Bites are perfect combinations of creamy, cheesy goodness and sweet-tart cranberry. They’re easy to make, elegant to serve and sure to be hits at any party or holiday gathering!

Cheddar cheese bread is a savory, indulgent loaf that blends the sharp, distinct flavor of cheddar cheese with the comforting, familiar texture of homemade bread. This bread is dotted with pockets of melted cheese throughout, offering deliciously cheesy taste in every bite. Ideal for pairing with soup, serving as an appetizer or just enjoying as a snack, this bread elevates any meal with its rich flavor and moist, tender crumb. The addition of optional herbs, like chive or parsley, can enhance the aromatic quality of the loaf, making it not only a treat for the taste buds but also a visually appealing addition to any table. Ingredients: list of 9 items ? 3 cups all-purpose flour ? 1 tablespoon granulated sugar ? 1 tablespoon baking powder ? 1 teaspoon salt ? 1 tablespoon dried chives or parsley (optional) ? 1 cup sharply shredded cheddar cheese ? 1 1/4 cups milk ? 1/4 cup unsalted butter, melted ? 1 large egg list end Instructions: list of 7 items 1. Preheat the Oven and Prepare the Pan: list of 1 items nesting level 1 ? Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper. list end nesting level 1 2. Mix Dry Ingredients: list of 1 items nesting level 1 ? In a large bowl, whisk together the flour, sugar, baking powder, salt, and dried herbs (if using). list end nesting level 1 3. Add Cheese: list of 1 items nesting level 1 ? Stir in the shredded cheddar cheese, making sure the cheese is well coated with the flour mixture to prevent it from sinking during baking. list end nesting level 1 4. Combine Wet Ingredients: list of 1 items nesting level 1 ? In a separate bowl, mix together the milk, melted butter, and egg. Beat lightly to incorporate. list end nesting level 1 5. Combine Wet and Dry Mixtures: list of 1 items nesting level 1 ? Pour the wet ingredients into the dry ingredients. Stir using a spatula or wooden spoon until just combined. The batter will be thick and lumpy; avoid over-mixing. list end nesting level 1 6. Bake the Bread: list of 1 items nesting level 1 ? Transfer the batter to the prepared loaf pan and smooth the top with a spatula. Place in the preheated oven and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached. list end nesting level 1 7. Cool and Serve: list of 1 items nesting level 1 ? Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely. Slice and serve the bread warm or at room temperature. list end nesting level 1 list end Cheddar Cheese Bread is delicious when served warm, as the heat enhances the cheese’s creamy texture and robust flavor. It’s equally delightful when cooled, with a firm texture that slices beautifully. Whether it’s a side to your dinner or a standalone treat, this cheesy bread is sure to satisfy your cravings for something savory and comforting.

Grilled fish tacos are light and flavorful options perfect for any season, capturing the essence of summer with each bite. This dish features tender, flaky whitefish, such as cod, tilapia or mahi-mahi, marinated in a zesty blend of lime juice, garlic and cilantro, then grilled to perfection. The smoky and slightly charred fish is then nestled in warm corn tortillas and topped with a crisp, refreshing slaw or creamy avocado salsa, adding bright contrast to the savory flavor. Grilled fish tacos are not only simple to prepare but also healthy meal options that don’t skimp on flavor, making them ideal for quick family dinners or get-togethers with friends. INGREDIENTS: list of 2 items ? For the Fish: list of 8 items nesting level 1 ? 1 pound white fish fillets (cod, tilapia, or mahi-mahi) ? 2 tablespoons olive oil ? Juice of 2 limes ? 2 cloves garlic, minced ? 1 teaspoon chili powder ? 1/2 teaspoon ground cumin ? 1/2 teaspoon salt ? 1/4 cup fresh cilantro, chopped list end nesting level 1 ? For the Tacos: list of 6 items nesting level 1 ? 8 corn tortillas ? 2 cups cabbage slaw or shredded lettuce ? 1 avocado, diced (or guacamole) ? Fresh cilantro for garnish ? Lime wedges for serving ? Optional: diced tomatoes, red onion, sour cream, or hot sauce list end nesting level 1 list end DIRECTIONS: list of 6 items 1. Marinate the Fish: list of 1 items nesting level 1 ? In a small bowl, combine olive oil, lime juice, garlic, chili powder, cumin, salt, and chopped cilantro. Place the fish fillets in a shallow dish and pour the marinade over them. Ensure the fish is well-coated. Cover and refrigerate for 15 to 30 minutes, but no longer, to prevent the lime juice from “cooking” the fish. list end nesting level 1 2. Prepare the Grill: list of 1 items nesting level 1 ? Preheat an outdoor grill or a grill pan over medium-high heat. Oil the grill grates to prevent the fish from sticking. list end nesting level 1 3. Grill the Fish: list of 1 items nesting level 1 ? Remove the fish from the marinade, letting the excess drip off. Grill the fish for 3-4 minutes on each side or until the fish flakes easily with a fork and has slight char marks. list end nesting level 1 4. Warm the Tortillas: list of 1 items nesting level 1 ? Warm the corn tortillas on the grill for about 30 seconds on each side or until they are pliable and slightly charred. list end nesting level 1 5. Assemble the Tacos: list of 1 items nesting level 1 ? Break the grilled fish into pieces and divide among the warmed tortillas. Top each taco with cabbage slaw or shredded lettuce, avocado, and additional toppings like diced tomatoes, red onion, or a dollop of sour cream. Garnish with fresh cilantro. list end nesting level 1 6. Serve: list of 1 items nesting level 1 ? Serve the tacos immediately with lime wedges on the side for squeezing over the top. list end nesting level 1 list end Grilled Fish Tacos are a delightful blend of textures and fresh flavors, suitable for a casual weeknight meal or a festive outdoor gathering. They’re easy to customize with your favorite toppings and salsas, ensuring there’s something for everyone to enjoy.

Ground pork tacos with pineapple salsa are vibrant and delicious twists on traditional tacos. The savory, well-seasoned ground pork pairs perfectly with sweet and tangy pineapple salsa, creating a delightful balance of flavor in every bite. These tacos are perfect for quick and easy weeknight dinners or fun weekend gatherings with friends and family. The combination of fresh ingredients and bold flavor makes these tacos standout dishes everyone will love. INGREDIENTS: For the Ground Pork Tacos: list of 14 items ? 1 lb ground pork ? 1 tablespoon olive oil ? 1 small onion, finely chopped ? 2 cloves garlic, minced ? 1 tablespoon chili powder ? 1 teaspoon ground cumin ? 1 teaspoon smoked paprika ? 1/2 teaspoon oregano ? 1/2 teaspoon salt ? 1/4 teaspoon black pepper ? 1/4 cup tomato sauce ? 1/4 cup chicken broth ? Corn or flour tortillas ? Fresh cilantro, chopped (for garnish) list end For the Pineapple Salsa: Salsa list of 7 items ? 1 cup fresh pineapple, diced ? 1/2 red bell pepper, finely chopped ? 1/4 red onion, finely chopped ? 1 jalape?o, seeded and finely chopped ? 1/4 cup fresh cilantro, chopped ? Juice of 1 lime ? Salt to taste list end INSTRUCTIONS: list of 4 items 1. Prepare the Pineapple Salsa: list of 1 items nesting level 1 ? In a medium bowl, combine the diced pineapple, red bell pepper, red onion, jalape?o, fresh cilantro, lime juice, and salt. Mix well and set aside to let the flavors meld together. list end nesting level 1 2. Cook the Ground Pork: list of 4 items nesting level 1 ? In a large skillet, heat the olive oil over medium-high heat. Add the finely chopped onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another 1-2 minutes until fragrant. ? Add the ground pork to the skillet and cook, breaking it up with a spoon, until browned and cooked through, about 7-8 minutes. Drain any excess fat if necessary. ? Stir in the chili powder, ground cumin, smoked paprika, oregano, salt, and black pepper. Cook for 1-2 minutes until the spices are well combined with the pork. ? Add the tomato sauce and chicken broth to the skillet. Stir to combine and simmer for 5 minutes, allowing the flavors to meld together and the sauce to thicken. list end nesting level 1 3. Assemble the Tacos: list of 2 items nesting level 1 ? Warm the tortillas according to the package instructions or over a gas flame on the stovetop for a slight char. ? Spoon the seasoned ground pork onto each tortilla and top with a generous portion of pineapple salsa. list end nesting level 1 4. Garnish and Serve: list of 1 items nesting level 1 ? Garnish the tacos with freshly chopped cilantro. Serve immediately and enjoy! list end nesting level 1 list end Enjoy these flavorful and vibrant ground pork tacos with pineapple salsa as delightful meals that bring a refreshing twist to your taco night, offering perfect combinations of savory and sweet in every bite.