开云体育

Tortilla rollups are the ultimate crowd pleasers for parties, potlucks or snack time. These easy-to-make, bite-sized treats are packed with flavor and can be customized to suit any palate. Made with soft flour tortillas and creamy filling of cream cheese, savory meat, fresh veggies and flavorful herbs, they are as versatile as they are delicious. Whether you’re preparing them as appetizers or light lunches, these rollups are quick to assemble and can be made ahead of time, making them perfect for busy schedules. INGREDIENTS list of 10 items ? 4 large flour tortillas ? 8 oz (225 g) cream cheese, softened ? 1/4 cup sour cream ? 1/2 cup shredded cheddar cheese ? 1/2 cup diced ham or turkey ? 1/4 cup chopped green onions ? 1/4 cup diced red bell pepper ? 2 tbsp chopped fresh parsley or cilantro ? 1 tsp garlic powder ? Salt and pepper to taste list end INSTRUCTIONS list of 5 items 1. Prepare the Filling: In a medium mixing bowl, combine the cream cheese, sour cream, cheddar cheese, garlic powder, salt, and pepper. Mix until smooth and creamy. 2. Add Ingredients: Fold in the diced ham or turkey, green onions, red bell pepper, and parsley or cilantro. Mix until evenly combined. 3. Assemble the Roll-Ups: Lay a tortilla flat on a clean surface. Spread a generous layer of the cream cheese mixture over the tortilla, leaving about 1/2 inch from the edges. 4. Roll and Chill: Roll the tortilla tightly into a log shape. Repeat with the remaining tortillas. Wrap each roll in plastic wrap and refrigerate for at least 1 hour to firm up. 5. Slice and Serve: Remove the rolls from the fridge and slice them into 1-inch pieces. Arrange on a platter and serve. list end

Swedish Meatballs (K?ttbullar) By Kimberly Killebrew Tender, rich, and flavorful, these Swedish Meatballs are seasoned to perfection with traditional spices and drenched in a luxuriously creamy gravy. 5 from 16 votes Prep Time25minutes mins Cook Time40minutes mins Chill Time30minutes mins Total Time1hour hr 35minutes mins CourseMain Course CuisineSwedish 开云体育s6 Calories632 kcal Equipment large skillet or saute pan with lid Ingredients For the Meatballs: 1 pound ground beef (for a lighter version can use chicken or turkey) 1/2 pound ground pork 1/2 cup fresh breadcrumbs (can substitute GF breadcrumbs) 1 small yellow onion , finely chopped 2 cloves garlic , minced 1 large egg , lightly whisked 1/4 cup heavy cream 1 tablespoon chopped chives or 2 tablespoons chopped parsley 2 teaspoons ground dried porcini mushrooms (optional, for an incredible flavor boost) 1 teaspoon salt 1/2 teaspoon thyme 1/4 teaspoon ground mace or nutmeg 1/4 teaspoon ground allspice 1/4 teaspoon black pepper 1/4 teaspoon white pepper 2 tablespoons oil for frying For the Sauce: 4 tablespoons butter 4 tablespoons all-purpose flour (can substitute all-purpose GF flour but avoid nut flours) 2 cups quality chicken broth (I use and love Aneto Broth) 1 cup heavy cream (can substitute half and half for a lighter version) 2 teaspoons Worcestershire sauce 1 teaspoon Dijon mustard 1/2 teaspoon salt 1/4 teaspoon black pepper lingonberry jam , for serving Instructions Place all of the meatball ingredients in a large bowl and use your hands to thoroughly combine the mixture. Form the mixture into 30 uniformly sized meatballs. They will weigh about 30 grams/1 ounce each. You can make them larger if you prefer. Cover and chill for at least 30 minutes or overnight. Heat the oil over medium high heat in a large skillet or saute pan with lid. Working in batches, brown the meatballs on all sides then transfer them to a plate. Melt the butter to the skillet, add the flour, and whisk continually until the flour is dissolved. Continue whisking for a few minutes until the roux is a deep golden brown. Gradually pour in the chicken broth while continuing to whisk to avoid clumping and until the mixture is smooth and thickened. Add the Dijon mustard, Worcestershire sauce, salt, pepper and heavy cream. Whisk to combine. Nestle the meatballs in the sauce, bring to a simmer, turn the heat to medium-low, place the lid on the skillet, and continue to lightly simmer for about 15 minutes. Add salt and pepper to taste. Serve garnished with some chopped chives or parsley if desired. The classic Swedish accompaniments are mashed potatoes, lingonberry jam, and either quick pickled cucumbers, cucumber salad or pickled beets. Nutrition Calories: 632kcalCarbohydrates: 13gProtein: 25gFat: 55gSaturated Fat: 26gPolyunsaturated Fat: 3gMonounsaturated Fat: 21gTrans Fat: 1gCholesterol: 184mgSodium: 788mgPotassium: 520mgFiber: 1gSugar: 3gVitamin A: 1129IUVitamin C: 5mgCalcium: 84mgIron: 3mg Source: Daring Gourmet ~~~~~ Rhonda in MO

This tangy and refreshing sauerkraut salad is a unique take on traditional coleslaw, blending the bold flavor of sauerkraut with fresh, crunchy vegetables. It’s a great side dish for barbecues, picnics or any meal that could use a little zest. The sharpness of sauerkraut is balanced by the sweetness of bell pepper and carrot, while onion adds a touch of bite. Simple dressing of oil and sugar ties it all together, making this salad both flavorful and easy to prepare. It’s an ideal choice for those looking to add a probiotic-rich, nutrient-dense dish to their repertoire. INGREDIENTS list of 9 items ? 2 cups sauerkraut, drained ? 1 small red bell pepper, finely chopped ? 1 small green bell pepper, finely chopped ? 1 carrot, grated ? 1/2 small red onion, finely chopped ? 1/4 cup sugar ? 1/4 cup vegetable oil or olive oil ? 2 tablespoons white vinegar ? Salt and pepper, to taste list end INSTRUCTIONS list of 6 items 1. In a large bowl, combine the drained sauerkraut, red and green bell peppers, grated carrot, and red onion. 2. In a small bowl, whisk together the sugar, oil, and vinegar until the sugar is mostly dissolved. 3. Pour the dressing over the sauerkraut mixture, tossing well to coat. 4. Season with salt and pepper to taste. 5. Cover and refrigerate for at least an hour to let the flavors meld. 6. Serve chilled, giving it a quick toss before serving. Enjoy this refreshing, tangy salad with your favorite meal! list end

Japanese Mushroom Vermicelli Soup By Kimberly Killebrew Featuring two kinds of mushrooms, tofu, and Chinese vermicelli in a miso-mirin-sake infused broth, this soup is simple and quick to prepare but so flavorful and elegant! 4.93 from 13 votes Prep Time10minutes mins Cook Time10minutes mins Total Time20minutes mins CourseMain Course, Starter CuisineJapanese 开云体育s4 Calories151 kcal Ingredients 4 cups chicken broth (vegetarian/vegan: use vegetable broth) 2 tablespoons tamari or soy sauce 1 tablespoon mirin , can substitute sherry and a dash of sugar 1 tablespoon sake , can substitute white wine and a dash of rice vinegar 4 oz. tofu , cut into 1/2 inch cubes (silken or firm depending on preference) 3 oz shiitake mushrooms , brushed clean and thinly sliced, stems discarded 2 oz enoki mushrooms , brushed clean 2 oz rice vermicelli or cellophane noodles 3 green onions , sliced diagonally 1 tablespoon miso paste (white miso has the mildest flavor) extra enoki mushrooms and green onions for garnish Instructions Add the chicken broth, soy sauce, mirin and sake to a medium saucepan and bring to a boil. Reduce heat and simmer for 2 minutes. Add the tofu, mushrooms, and vermicelli, return to a boil, reduce heat, and simmer for 5-6 minutes. Add the green onions and miso and simmer for another 2 minutes. Serve immediately. Nutrition Calories: 151kcalCarbohydrates: 22gProtein: 10gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 556mgPotassium: 383mgFiber: 2gSugar: 2gVitamin A: 93IUVitamin C: 2mgCalcium: 60mgIron: 2mg Source: Daring Gourmet ~~~~~ Rhonda in MO

German Carrot Salad (Karottensalat) By Kimberly Killebrew This simple, flavorful and vibrantly colorful carrot salad combines the natural sweetness of fresh carrots and corn with a sweet and tangy honey mustard vinaigrette. It's light and refreshing and makes a perfect starter salad or side dish with your favorite proteins. 5 from 6 votes Prep Time10minutes mins Total Time2hours hrs 10minutes mins CourseSalad CuisineGerman 开云体育s4 Calories178 kcal Equipment Mandolin Slicer food processor Box Grater Ingredients 3 large carrots , peeled and grated (use the julienne side of a box grater, a mandolin slicer, or food processor) 1/2 cup yellow corn 2 tablespoons finely minced yellow onion For the Honey Mustard Vinaigrette: 2 tablespoons sunflower oil (or neutral-flavored oil of choice) 1 tablespoon white balsamic vinegar 1 tablespoon fresh lemon juice 1 tablespoon honey (vegan: use agave or brown rice syrup) 1 teaspoon Dijon mustard 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 tablespoon chopped parsley (optional) Instructions Combine the carrots, corn, onion and parsley (if using) in a medium bowl. To make the vinaigrette, whisk the ingredients together until emulsified. Taste and adjust as desired. Pour the vinaigrette over the salad and stir to thoroughly combine. Cover and chill for at least 2 hours before serving, stirring at least twice to redistribute the vinaigrette. For best results, let the carrot salad sit at room temp for 10-15 minutes before serving. Can be served cold or at room temp. Nutrition Calories: 178kcalCarbohydrates: 25gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 629mgPotassium: 238mgFiber: 3gSugar: 8gVitamin A: 7729IUVitamin C: 6mgCalcium: 22mgIron: 1mg Source: Daring Gourmet ~~~~~ Rhonda in MO

Crispy chicken bites are the ultimate crowd pleasers, perfect for game day, parties or fun family dinners. These bite-sized pieces of chicken are coated in a flavorful bread crumb mixture and fried to golden perfection, resulting in a crunchy exterior and juicy, tender inside. The combination of herbs and spices in the coating makes each bite irresistible. Serve them with your favorite dipping sauce, and watch them disappear in no time! INGREDIENTS: list of 11 items ? 1 lb chicken breast, cut into bite-sized pieces ? 1 cup buttermilk ? 1 teaspoon garlic powder ? 1 teaspoon onion powder ? 1 teaspoon paprika ? ? teaspoon salt ? ? teaspoon black pepper ? 1 cup all-purpose flour ? 1 cup breadcrumbs (panko for extra crispiness) ? 2 large eggs, beaten ? Vegetable oil, for frying list end INSTRUCTIONS: list of 6 items 1. Marinate the chicken: In a large bowl, combine the chicken pieces with the buttermilk, garlic powder, onion powder, paprika, salt, and pepper. Mix well, cover, and refrigerate for at least 30 minutes (or up to 2 hours) to tenderize the chicken and infuse it with flavor. 2. Prepare the coating: Set up a breading station with three shallow bowls. Place the flour in the first bowl, the beaten eggs in the second, and the breadcrumbs in the third. 3. Coat the chicken: Remove the chicken from the marinade, letting any excess buttermilk drip off. Dredge each piece in the flour, dip it into the beaten eggs, and then coat it thoroughly with breadcrumbs. Press the breadcrumbs onto the chicken to ensure they adhere well. 4. Heat the oil: In a large skillet, heat about 1 inch of vegetable oil over medium-high heat until it reaches 350°F (175°C). 5. Fry the chicken: Carefully place the breaded chicken pieces into the hot oil, working in batches to avoid overcrowding the pan. Fry for 3-4 minutes on each side, or until the chicken is golden brown and cooked through. 6. Drain and serve: Use a slotted spoon to remove the chicken bites from the oil and place them on a paper towel-lined plate to drain any excess oil. Serve hot with your favorite dipping sauces. list end These crispy chicken bites are sure to be hits, whether you’re serving them as appetizers, snacks or main dishes. Enjoy their satisfying crunch and delicious flavor!

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