开云体育

Easy Lasagna Soup An easy cheesy and comforting Italian lasagna soup that tastes like your favorite lasagna. CourseSoup CuisineItalian Prep Time5minutes minutes Cook Time25minutes minutes Total Time30minutes minutes 开云体育s6 Calories729kcal AuthorMichele @ Flavor Mosaic Ingredients 1 lb lean ground beef 2 teaspoons garlic minced 2 14.5 oz cans Italian style diced tomatoes undrained 1 24 oz jar marinara sauce 2 cups reduced sodium beef broth 1 teaspoon Italian Seasoning 2 cups lasagna noodles broken into small pieces 1/2 cup ricotta cheese 1 cup Italian blend cheese shredded Instructions Boil the broken lasagna noodles per package directions. In a dutch oven cook the ground beef until browned and no longer pink. Stir in the minced garlic and cook for about 1 minute. Pour in the diced tomatoes and their liquid. Simmer for about 2 minutes. Pour in the marinara sauce and beef broth. Stir in the Italian seasoning. Stir in the drained cooked pasta. Let the soup simmer for about 5 minutes. About 5 minutes before serving spoon in the ricotta cheese, and top with shredded Italian style cheese. Cover for about 3 – 5 minutes to let cheese melt. Serve hot. Notes If you like this Easy Lasagna Soup, be sure to try these recipes:Tortellini Lasagna* Cheesy Tortellini Skillet Lasagna* Italiano Chicken Nutrition Calories: 729kcal | Carbohydrates: 114g | Protein: 47g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 61mg | Sodium: 263mg | Potassium: 766mg | Fiber: 1g | Sugar: 1g | Vitamin A: 91IU | Vitamin C: 1mg | Calcium: 154mg | Iron: 7mg Source: Flavor Mosaic ~~~~~ Rhonda in MO

Strawberry Cheesecake Salad Recipe This Strawberry Cheesecake Salad is like a strawberry cheesecake in a bowl and makes a delicious and easy no bake dessert. CourseDessert CuisineAmerican Prep Time10minutes minutes Total Time10minutes minutes 开云体育s6 Calories355kcal AuthorMichele @ Flavor Mosaic Ingredients 8 ounces cream cheese (1 block) 1/2 cup powdered sugar 1 cup heavy whipping cream 1 teaspoon vanilla 2 lbs strawberries, chopped Instructions In a large bowl, beat together cream cheese, sugar, and vanilla until smooth and creamy. In another bowl, whip the heavy cream until it has soft peaks. Fold the whipped cream into the cream cheese and beat on low-speed. Add the strawberries into the cheesecake mixture. Serve immediately. Notes For a patriotic Red, White, and Blue Cheesecake Salad, check out my Berry Cheesecake Salad recipe. Nutrition Calories: 355kcal | Carbohydrates: 24g | Protein: 4g | Fat: 28g | Saturated Fat: 16g | Cholesterol: 96mg | Sodium: 138mg | Potassium: 313mg | Fiber: 3g | Sugar: 19g | Vitamin A: 1109IU | Vitamin C: 89mg | Calcium: 87mg | Iron: 1mg Source: Flavor Mosaic ~~~~~ Rhonda in MO

Instant Pot Broccoli Cheese Chicken And Rice Casserole Instant Pot Broccoli Cheese Chicken And Rice Casserole is creamy cheesy comfort food made with chicken, broccoli, rice and cheese, but made in the Instant Pot for a quick and easy one-pot meal. CourseMain Dishes CuisineAmerican, Southern Prep Time5minutes minutes Cook Time10minutes minutes Pressurization Time10minutes minutes Total Time20minutes minutes 开云体育s6 Calories543kcal AuthorMichele @ Flavor Mosaic Equipment 6-Quart Instant Pot Duo60 from Amazon.com (affiliate link) Ingredients Add BEFORE Pressure Cooking 2 Tablespoons oil 1-1/2 pounds boneless, skinless chicken breast (See Note Below) 1 onion (chopped) 2 cloves garlic (minced) salt and pepper to taste 1/2 packet ranch seasoning mix 1-1/2 cups white rice (See Note Below) 2-1/2 cups chicken broth 2 Tablespoons Worcestershire Add AFTER Pressure Cooking 1/2 cup milk 2 Tablespoons flour 1-1/2 cups frozen broccoli (See Note Below) 2 cups shredded cheddar cheese Instructions Press the Saute button on the Instant Pot. Wait until the front of the Instant Pot says "Hot," then add oil. When oil is hot, add the chicken breast cubes and chopped onion. Cook until the chicken is mostly white instead of pink and the onion is softened, about 3 – 4 minutes. Then add a tablespoon of minced garlic and cook for about a minute. Add the chicken broth and Worcestershire sauce. Deglaze the pan by scraping the bottom of the pot with a spatula to remove any food particles to prevent them from scorching. Add the uncooked white rice, and stir. Then add salt, pepper, and ranch seasoning mix. Do not stir. Press cancel to stop the sauté function. Secure the lid. Move the pressure valve to the sealing position. Press the pressure cook button or manual cook button, select high pressure, and adjust the time to pressure cook for 5 minutes. (It will take about 8 – 10 minutes for the Instant Pot to come up to pressure before the pressure cooking starts.) While the Chicken and Rice are cooking, in a small bowl, stir together the milk and flour to make a slurry. Set aside until after the chicken and rice have finished pressure cooking. While the chicken and rice are cooking, run hot water over the frozen broccoli to thaw. Drain the broccoli. After the Instant Pot has finished the pressure cooking cycle, let it release pressure naturally for 10 minutes and then, using a long-handled spoon move the pressure valve to the venting position, to do a quick release of pressure. Wait for the pin to drop. Then carefully, remove the lid. Immediately pour the milk and flour slurry into the chicken and rice mixture and stir. Add the thawed broccoli to the chicken and rice. Add the shredded cheese to the Broccoli Cheese Chicken And Rice Casserole. Stir everything together until it is well combined and the broccoli and cheese have been evenly distributed throughout the chicken and rice mixture. Notes Use either chicken breasts or chicken thighs as long as they are boneless and skinless and cut into cubes. I recommend rinsing the rice before adding to the Instant Pot. I have experienced better results with the texture of the rice when I have done that. To use brown rice instead of white rice, increase time to 8 minutes and increase the water by 1/4 cup for each 1 cup of brown rice. I used frozen broccoli. Before adding the broccoli to the casserole, rinse the broccoli in hot water to thaw. Don’t add broccoli at the same time as the chicken it will overcook. Add broccoli only after the chicken and rice have finished cooking. The heat of the chicken and rice mixture will heat the broccoli and melt the cheese. To avoid getting the “Burn” message, be sure to deglaze the pot after browning the chicken and cooking the garlic by adding the liquid and scraping the bottom of the pot to remove any food particles that might scorch. Add the seasonings in the order specified but do not stir. This will also help to prevent receiving the Burn notice.Nutrition Calories: 543kcal | Carbohydrates: 47g | Protein: 39g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 114mg | Sodium: 83

Tijuana Shrimp Dip Nachos Tijuana Shrimp Dip Nachos make a cheesy, creamy, spicy, and crunchy appetizer that is perfect for game day. CourseAppetizers CuisineMexican Prep Time10minutes minutes Cook Time20minutes minutes Total Time30minutes minutes 开云体育s6 Calories640kcal AuthorMichele @ Flavor Mosaic Ingredients 2 tablespoons butter or olive oil 8 ounces small shrimp peeled, deveined 4 cloves garlic minced 1/2 teaspoon red pepper flakes (adjust to taste) 1/4 cup sherry or chicken broth 3 tablespoons freshly squeezed lemon juice from about 1 lemon Salt and freshly ground black pepper to taste. 4 ounces cream cheese at room temperature 1/4 cup sour cream 1/4 cup mayonnaise 1 (10-ounce) can RO*TEL diced tomatoes and chilies, drained 1 cup shredded Cheddar Cheese cheese 1 cup shredded Gouda Cheese 1 13-ounce bag thick corn tortilla chips Garnish with chopped tomatoes onions, or jalape?os Instructions In a large skillet over medium-high heat, melt butter. Add shrimp, garlic, and red pepper flakes. Cook, for about 2 minutes until pink. Stir in wine and lemon juice; season with salt and pepper, to taste. Add in drained RO*TEL diced tomatoes and chilies. Bring to a simmer; remove from heat and stir in cream cheese, sour cream, mayonnaise, 1/2 cup Cheddar, and Gouda. Spread tortilla chips into a microwave-safe plate or bowl. Spoon the shrimp dip over the top of the tortilla chips. Sprinkle with remaining Cheddar and Gouda cheese. Place in the microwave for about 1 to 1-1/2 minutes. (Microwaves times may vary.) Serve immediately. Nutrition Calories: 640kcal | Carbohydrates: 45g | Protein: 27g | Fat: 40g | Saturated Fat: 16g | Cholesterol: 174mg | Sodium: 1113mg | Potassium: 277mg | Fiber: 3g | Sugar: 3g | Vitamin A: 704IU | Vitamin C: 5mg | Calcium: 504mg | Iron: 2mg Source: Flavor Mosaic ~~~~~ Rhonda in MO

Breakfast Casserole This easy breakfast casserole is loaded with biscuits, eggs, and sausage for a hearty, crowd-pleasing meal—ready in just 30 minutes! Prep Time5minutes mins Cook Time25minutes mins Total Time30minutes mins Course: Breakfast Cuisine: American 开云体育s: 12 Author: Lil' Luna Equipment 9x13 baking dish Ingredients 1 (16.3-ounce) can Grands! Biscuits (8 count) 1 (8-ounce) package Jimmy Dean precooked sausage crumbles (or 1 cup crumbled cooked sausage) 1 cup shredded mozzarella cheese 1 cup shredded cheddar cheese 8 large eggs, beaten 1 cup milk, room temperature salt and pepper to taste Instructions Preheat the oven to 425°F. Line the bottom of a greased 9x13-inch baking dish with biscuit dough, firmly pressing to seal and make a bottom crust. Sprinkle sausage and cheese over the crust. In a medium bowl, whisk eggs, milk, salt, and pepper until blended. Pour over sausage and cheese. Bake for 25–30 minutes, or until set and middle does not jiggle. Let stand for 5 minutes before cutting into squares. Serve warm. Notes Adding vegetables. Add onions, green onions, chopped bell peppers, mushrooms, etc. Saute them first to remove excess moisture and activate the flavors. Homemade biscuit dough. Partially cook the Homemade Biscuit dough before adding the other toppings to ensure that it will be cooked through by the end. Make ahead of time. Make casserole through step 4, then cover with aluminum foil and refrigerate overnight. Uncover and bake, adding a few additional minutes to the baking time. Leftovers. Divide leftovers into an airtight container(s) and keep in the refrigerator for 3-4 days or freezer for up to 2 months.Nutrition 开云体育: 1slice | Calories: 121kcal | Carbohydrates: 2g | Protein: 9g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 128mg | Sodium: 171mg | Potassium: 86mg | Fiber: 0.001g | Sugar: 1g | Vitamin A: 349IU | Vitamin C: 0.001mg | Calcium: 155mg | Iron: 1mg Source: Lil Luna ~~~~~ Rhonda in MO

Bacon and Cheese Quiche Savory and simple bacon and cheese quiche is the perfect hot breakfast to start the day - prep in 10 minutes then bake! Prep Time10minutes mins Cook Time50minutes mins Total Time1hour hr Course: Breakfast, Main Course Cuisine: American 开云体育s: 6 people Author: Lil' Luna Equipment pie plate pie server Ingredients 1 pie crust, softened as directed on the box 1 cup milk 4 eggs, slightly beaten ? teaspoon salt ? teaspoon pepper 8 slices bacon, cooked and crumbled ? cup cheddar cheese, shredded ? cup mozzarella cheese ? cup parmesan cheese, grated Instructions Preheat the oven to 350°F. Place the pie crust in a shallow 9-inch glass pie plate. Double-fold the edges of the crust and crimp. Add 8 slices of cooked and crumbled bacon and cheese to the bottom of the pie crust. In a medium bowl, mix milk, slightly beaten eggs, salt, and pepper, then pour over the bacon and cheese. Bake for 45-50 minutes or until a knife, inserted in the center, comes out clean. Let set for 5-10 minutes before cutting. Notes Recipe Tips. Partially baking the crust before adding the filling can help keep the crust from getting soggy; line it with parchment paper, fill it with pie weights, and bake for 13-15 minutes. For the quiche to be rich and creamy, I highly recommend using whole milk or half and half. Overcooking can cause the eggs to be rubbery. The center should be set but still slightly jiggly, and the edges should be golden brown. Prep ahead. Cover tightly with plastic wrap and store the uncooked quiche in the fridge for up to 24 hours. Let it sit at room temperature for 30 minutes and give it a gentle stir before baking. Store Store leftover quiche in an airtight container and refrigerate for up to 3 days or freeze for 2-3 months.Nutrition Calories: 406kcal | Carbohydrates: 17g | Protein: 17g | Fat: 30g | Saturated Fat: 12g | Cholesterol: 154mg | Sodium: 672mg | Potassium: 196mg | Fiber: 1g | Sugar: 2g | Vitamin A: 436IU | Calcium: 249mg | Iron: 2mg Source: Lil Luna ~~~~~ Rhonda in MO

Amish Friendship Bread Recipe Soft & fluffy Amish friendship bread is covered in an irresistible cinnamon sugar mixture. Make this without a starter using buttermilk! Prep Time10minutes mins Cook Time45minutes mins Total Time55minutes mins Course: Bread Cuisine: American 开云体育s: 2 loaves Author: Lil' Luna Ingredients Bread 2 cups sugar 1 cup butter softened 2 eggs 2 cups buttermilk 4 cups all-purpose flour 2 tsp baking soda Cinnamon Sugar Mixture 2/3 cups sugar 3 tsp cinnamon Instructions In a small bowl, mix sugar and cinnamon. Set aside Cream together butter, sugar, and eggs. Add buttermilk, flour, and baking soda. Divide ? of the batter into two greased loaf pans (1/4 in each pan). Sprinkle cinnamon sugar mixture on top of the batter in each pan, reserving about ? to sprinkle on the top. Evenly add remaining batter to your two pans; sprinkle the rest of your cinnamon topping. Bake at 350 degrees for 45-50 minutes or until baked through. Cool for 20 minutes before removing from pan. Enjoy! Notes DIFFICULTY: easyHOW MANY DOES IT FEED: 2 loavesANY CHANGES MADE: added just a little more cinnamon ANY SUGGESTIONS FOR NEXT TIME: noneNutrition Calories: 2977kcal | Carbohydrates: 472g | Protein: 40g | Fat: 106g | Saturated Fat: 64g | Cholesterol: 434mg | Sodium: 2391mg | Potassium: 679mg | Fiber: 8g | Sugar: 278g | Vitamin A: 3470IU | Calcium: 405mg | Iron: 12.8mg Source: Lil Luna ~~~~~ Rhonda in MO

Amish Sugar Cookie Recipe Amish Sugar Cookies are uncomplicated, simple and elegant. This quick cookie is deliciously soft and thick! Prep Time10minutes mins Cook Time8minutes mins Total Time18minutes mins Course: Dessert Cuisine: American 开云体育s: 36 Author: Lil' Luna Ingredients 1 cup butter softened 1 cup vegetable oil 1 cup sugar 1 cup powdered sugar 2 eggs 1 tsp vanilla extract 4 1/2 cups all purpose flour 1 tsp baking soda 3/4 tsp cream of tartar 1/2 tsp salt Instructions Grease a cookie sheet and preheat the oven to 375°F/190°C Use a large bowl and add the butter, oil, white sugar, and confectioners' sugar. Mix them together until smooth. Add the eggs one at a time and beat in between each egg. Mix in the vanilla. In a separate bowl whisk together the flour, baking soda, cream of tartar and salt. Add the flour to the sugar mixture and mix until just combined. Drop the dough by teaspoonfuls onto the greased cookie sheet. Bake for 8-10 minutes, or until the bottoms are lightly browned. Remove from the oven and allow the cookies to cool on a wire rack. Optional: drizzle the cookies with glaze. Nutrition 开云体育: 36g | Calories: 193kcal | Carbohydrates: 21g | Protein: 2g | Fat: 12g | Saturated Fat: 8g | Cholesterol: 23mg | Sodium: 112mg | Potassium: 32mg | Fiber: 1g | Sugar: 9g | Vitamin A: 171IU | Calcium: 5mg | Iron: 1mg Source: Lil Luna ~~~~~ Rhonda in MO

Chicken Tetrazzini Easy, creamy, and utterly delicious cheesy chicken tetrazzini is a family favorite that takes minutes to prep and makes a great freezer meal! Prep Time15minutes mins Cook Time40minutes mins Total Time55minutes mins Course: Main Course Cuisine: American 开云体育s: 8 Author: Lil' Luna Ingredients 1 (16-ounce) package linguine, or fettucine or spaghetti 4 chicken breasts, cooked and diced 2 (10.5-ounce) cans cream of chicken soup 2 cups sour cream ? cup unsalted butter, softened 1 cup chicken broth 1 teaspoon garlic salt with parsley flakes ? teaspoon pepper 2 cups shredded mozzarella cheese 2 tablespoons grated Parmesan cheese Instructions Preheat the oven to 350°F. Grease a 9x13-inch casserole dish and set aside. Cook linguine according to the box instructions. Drain and set aside. Meanwhile, in a large bowl, combine chicken, soup, sour cream, butter, chicken broth, garlic salt, and pepper. Mix well, then stir in cooked noodles. Pour the mixture into a prepared baking dish. Sprinkle both cheeses on top and bake, uncovered, for 36-42 minutes, until cheeses are melted and bubbling. Notes Recipe Tips. This is an easy recipe to add vegetables to. We often mix in peas or broccoli florets. This recipe freezes super well, so we usually double the recipe so we have one to freeze for later. For added flavor and texture, sauté 2 tablespoons butter with ? cup panko breadcrumbs and sprinkle it on top before baking.Prep ahead of time. Assemble as instructed, except don't top with the cheese or bake. Instead, cover it tightly with plastic wrap and place it in the fridge for up to 24 hours. To freeze, wrap it again with foil and freeze for up to 3 months. Thaw if needed, and add the cheese before baking. Store leftovers in an airtight container(s) in the fridge for up to 3 days, or in the freezer for 2-3 months. Nutrition Calories: 714kcal | Carbohydrates: 51g | Protein: 42g | Fat: 37g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 166mg | Sodium: 1284mg | Potassium: 687mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1086IU | Vitamin C: 2mg | Calcium: 248mg | Iron: 2mg Source: Lil Luna ~~~~~ Rhonda in MO

Baked Coconut Chicken Strips These Baked Coconut Chicken Strips with Creamy Honey-Pineapple Dipping Sauce will add a bit of tropical flavor to your next dinner. CourseMain Course CuisineAmerican Keywordbaked, breaded, chicken Prep Time20minutes minutes Cook Time18minutes minutes Total Time38minutes minutes 开云体育s6 Calories475kcal Ingredients Chicken Strips 1.5 pounds chicken tenderloins 1/2 cup all-purpose flour 1/2 teaspoon kosher salt 1/2 teaspoon seasoned salt 1/4 teaspoon black pepper 2 eggs 1 tablespoon milk 1 cup panko 1 cup sweetened shredded coconut 1 tablespoon extra virgin olive oil Sweet chili sauce optional Creamy Honey-Pineapple Dipping Sauce 1/2 cup mayonnaise 1/2 cup crushed pineapple 1 teaspoon fresh cilantro chopped 1 tablespoon honey 1/2 teaspoon Sriracha sauce 1/2 teaspoon fresh lime juice Instructions Begin by preheating your oven 350 degrees F. Brush a non-stick baking sheet with extra virgin olive oil. Set aside. Gather three bowls. In one bowl, combine flour, salt, seasoned salt, and black pepper. In the second bowl, whisk together the eggs and milk. In the third bowl, combine the coconut and panko. Dip a chicken tenderloin into the flour, shaking off any excess, then into the egg mixture, and finally into the coconut and panko mixture. Place the chicken on the baking sheet. Repeat with all of the chicken. Bake on the middle of the rack for 15-18 minutes or until the chicken is fully cooked. To prevent the coconut from getting to dark while baking, if necessary, lightly cover the baking sheet with aluminum foil. For the creamy honey-pineapple dipping sauce, whisk together all of the ingredients and serve in a small bowl. An additional store-bought sweet chili sauce can also be served alongside the chicken. Nutrition Calories: 475kcal | Carbohydrates: 29g | Protein: 29g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 135mg | Sodium: 781mg | Potassium: 557mg | Fiber: 2g | Sugar: 13g | Vitamin A: 142IU | Vitamin C: 4mg | Calcium: 45mg | Iron: 2mg Source: Inspired By Charm ~~~~~ Rhonda in MO

Herb-roasted turkey wings are savory and delectable alternatives to roasting a whole turkey, ideal for smaller gatherings or as meal prep options. These wings are seasoned with a blend of fresh herbs, such as rosemary, thyme and sage, along with garlic and olive oil, which infuse the meat with rich flavor. The wings are roasted until the skin is crispy and golden, while the inside remains juicy. This dish not only offers fantastic taste but also makes a beautiful presentation on any dinner table. INGREDIENTS: list of 7 items ? 4 large turkey wings, separated at the joints ? 3 tablespoons olive oil ? 4 cloves garlic, minced ? 1 tablespoon chopped fresh rosemary ? 1 tablespoon chopped fresh thyme ? 1 tablespoon chopped fresh sage ? Salt and black pepper to taste list end INSTRUCTIONS: list of 7 items 1. Preheat oven to 375°F (190°C). 2. Prepare the wings: Pat the turkey wings dry with paper towels. 3. Make the herb mixture: In a small bowl, combine olive oil, garlic, rosemary, thyme, sage, salt, and pepper. 4. Season the wings: Rub the herb mixture all over the wings. 5. Arrange on a baking tray: Place wings on a lined baking sheet. 6. Roast: Bake in the preheated oven for about 1 hour or until the skin is crispy and the wings are cooked through. 7. Serve: Allow to rest for a few minutes before serving. list end Enjoy your herb-roasted turkey wings as flavorful centerpieces or hearty side dishes at your next meal!

Chicken Caesar Salad Wraps If you love Caesar salad, these Chicken Caesar Salad Wraps are a must-try. They take everything you love—savory chicken, crisp romaine, crunchy croutons, and tangy Parmesan—and wrap it up in a soft tortilla for a convenient and satisfying meal. Ideal for quick lunches, summer gatherings, or even meal prep, these wraps are simple to make and packed with flavor. Courselunch, Main Course, sandwich CuisineAmerican Keywordcaesar salad, chicken, wrap Prep Time20minutes minutes Total Time20minutes minutes 开云体育s6 Calories444kcal Ingredients ? cup light Caesar salad dressing I love Ken’s Steakhouse. ? cup grated Parmesan cheese ? teaspoon garlic powder ? teaspoon pepper 3 cups cooked chicken breast cubed 2 cups romaine lettuce torn ? cup Caesar salad croutons coarsely chopped 6 whole wheat tortillas 8-inch, at room temperature Instructions In a large mixing bowl, stir together the Caesar dressing, Parmesan cheese, garlic powder, and pepper until well combined. Add the cooked chicken, romaine, and croutons, tossing gently to coat everything evenly. Lay a tortilla flat and place about ? cup of the chicken mixture down the center. Fold in the sides of the tortilla and roll it up tightly. Secure with a toothpick if needed. Repeat with the remaining tortillas and filling. Slice each wrap in half and serve immediately. Nutrition Calories: 444kcal | Carbohydrates: 27g | Protein: 28g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 5g | Cholesterol: 75mg | Sodium: 794mg | Potassium: 243mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1426IU | Vitamin C: 1mg | Calcium: 152mg | Iron: 2mg Source: Inspired by Charm ~~~~~ Rhonda in MO

Chicken Bacon Ranch Wonton Cups Chicken, bacon, and ranch seasoning create one of my favorite flavor combos! Consequently, I put the three together and packed them into adorable wonton cups to make these tasty Chicken Bacon Ranch Wonton Cups. They are a delicious yet simple appetizer recipe you'll love for entertaining. CourseAppetizer, Snack CuisineAmerican Keywordbacon, chicken, ranch, wonton Prep Time15minutes minutes Cook Time23minutes minutes Total Time38minutes minutes 开云体育s24 Calories113kcal Equipment mixing bowls mini muffin baking pan spatula Ingredients 24 wonton wrappers 1 cup chopped cooked chicken 1/2 cup chopped cooked bacon 1 cup shredded cheddar cheese 1 cup Buttermilk Ranch Heluva Good! Dip plus more to garnish 1/3 cup chopped red pepper 2 green onions sliced salt and pepper to taste chopped parsley to garnish Instructions Begin by preheating your oven to 350 degrees F. Lightly spray a mini muffin pan with cooking spray. Gently press the wonton wrappers into the mini muffin pan. Bake until the edges of the wontons just start to brown: about 8 minutes. Remove from the oven and set aside to cool. In a large bowl add the chicken, bacon, cheddar cheese, Buttermilk Ranch Heluva Good! Dip, red pepper, green onion, and salt and pepper to taste. Mix with a spatula to combine. Add a heaping tablespoon of the chicken mixture to each wonton cup. Return the pan of filled wontons to the oven and bake for another 12-15 minutes or until the wontons are evenly brown. Garnish with a dollop of Buttermilk Ranch Heluva Good! Dip and chopped parsley. Serve immediately. Notes Pressing the wonton wrappers into the mini muffin pans can be a bit tricky. If you attempt to just press the wonton wrapper into the cup, it’s going to tear. You want to pinch the wrapper together into a flower shape, insert it into the baking cup, and then gently press it into place. With this method, I had no tears. (Please view the blog post for a photo demonstration.) I found it easiest to add the garnish of ranch dip by using a piping bag (or plastic baggie with the corner cut off). This method is much easier than portioning it off with a spoon. If you don't have access to Buttermilk Ranch Heluva Good! Dip you can make your own. Combine 1 cup sour cream, 1/2 cup mayonnaise, and about 1.5 tablespoons of ranch seasoning mix. Stir to combine.Nutrition Calories: 113kcal | Carbohydrates: 5g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 143mg | Potassium: 41mg | Fiber: 1g | Sugar: 1g | Vitamin A: 125IU | Vitamin C: 3mg | Calcium: 52mg | Iron: 1mg Source: Inspired by Charm ~~~~~ Rhonda in MO

Coronation Chicken Sandwiches Coronation Chicken Sandwiches are a must-try if you're into chicken salad with a twist. The combination of curry, chutney, and sweet raisins makes them unexpectedly delicious and totally crave-worthy. Serve them as elegant finger sandwiches for afternoon tea, pile the filling into croissants, or spoon it over a bed of lettuce for a fresh and flavorful meal. CourseAppetizer, lunch, Main Course, sandwich CuisineAmerican Keywordafternoon tea, chicken, finger sandwich, sandwich Prep Time30minutes minutes Total Time30minutes minutes 开云体育s16 Calories105kcal Ingredients 8 slices of bread 1? cup cooked chicken shredded ? cup mayonnaise ? cup plain Greek yogurt 1 tablespoon mango chutney 1 teaspoon curry powder ? cup raisins 2 tablespoons sliced almonds Salt and pepper to taste 1 cup microgreens or watercress, plus more to garnish Instructions In a medium bowl, combine the shredded chicken, mayonnaise, Greek yogurt, mango chutney, and curry powder. Stir until everything is well mixed. Add the raisins and sliced almonds, then stir again to evenly distribute. Season with salt and pepper to taste. Lay out four slices of bread. Evenly divide the chicken mixture among the slices, spreading it all the way to the edges. Top each with a handful of watercress or microgreens. Place the remaining four slices of bread on top to form sandwiches. Using a serrated knife, carefully trim off the crusts. Slice each sandwich into four equal triangles. Top with additional microgreens to garnish. Serve immediately or wrap tightly and refrigerate until ready to serve. Nutrition Calories: 105kcal | Carbohydrates: 10g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 12mg | Sodium: 101mg | Potassium: 83mg | Fiber: 1g | Sugar: 2g | Vitamin A: 14IU | Vitamin C: 0.4mg | Calcium: 29mg | Iron: 1mg Source: Inspired by Charm ~~~~~ Rhonda in MO

These honey-glazed chicken wings are the perfect blends of sweet and savory with a touch of spice. Baked to golden perfection, the wings are tossed in sticky honey glaze that creates flavorful, caramelized coating. Perfect for game day or a casual dinner, these wings will be hits with family and friends alike. The glaze adds a lovely shine, while the tender meat inside remains juicy and succulent. Pair them with a side of ranch or blue cheese dip for truly irresistible treats! INGREDIENTS: list of 6 items ? 2 lbs chicken wings, separated into drumettes and flats ? 2 tbsp olive oil ? 1 tsp garlic powder ? 1 tsp onion powder ? 1 tsp smoked paprika ? Salt and pepper to taste list end For the honey glaze: list of 6 items ? 1/3 cup honey ? 2 tbsp soy sauce ? 2 tbsp unsalted butter ? 1 tbsp apple cider vinegar ? 1 tsp sriracha (optional for heat) ? 1 tsp minced garlic list end INSTRUCTIONS: list of 7 items 1. Preheat the oven to 400°F (200°C). Line a baking sheet with aluminum foil and place a wire rack on top. 2. In a large bowl, toss the chicken wings with olive oil, garlic powder, onion powder, paprika, salt, and pepper until evenly coated. 3. Arrange the wings in a single layer on the wire rack and bake for 35-40 minutes, turning halfway through, until they are golden brown and crispy. 4. While the wings are baking, prepare the honey glaze. In a small saucepan, combine honey, soy sauce, butter, apple cider vinegar, sriracha, and minced garlic. Heat over medium-low heat until the butter melts and the sauce thickens slightly, about 3-5 minutes. 5. Once the wings are done baking, remove them from the oven and toss them in the honey glaze until fully coated. 6. Return the glazed wings to the oven for an additional 5-7 minutes to allow the glaze to caramelize. 7. Remove from the oven and serve hot with your favorite dipping sauces. Enjoy! list end

Grilled bacon-tomato sandwiches are the ultimate comfort food, combining the smoky flavor of crispy bacon with the juicy sweetness of fresh tomato. Toasted to perfection with melty cheese on crusty bread, these sandwiches are delightful twists on classic BLT's. Perfect for quick lunches, casual dinners or delicious snacks, they offer a satisfying balance of flavor and texture. Pair them with a side of soup or salad for a well-rounded meal that’s easy to prepare yet irresistibly tasty. Ingredients: list of 8 items ? 8 slices of bacon ? 4 thick slices of your favorite bread (sourdough, country white, or whole grain) ? 2 large tomatoes, sliced ? 4 slices of cheddar or your favorite cheese ? 2 tablespoons butter, softened ? Salt and pepper to taste ? 2 tablespoons mayonnaise (optional) ? Fresh basil leaves (optional) list end Instructions: list of 5 items 1. Cook the bacon: In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon from the skillet and place it on a paper towel-lined plate to drain. Set aside. 2. Prepare the bread: Spread butter on one side of each slice of bread. If using, spread a thin layer of mayonnaise on the unbuttered side of two slices. 3. Assemble the sandwiches: On the unbuttered side of two bread slices, layer the cheese, bacon, tomato slices, and fresh basil leaves (if using). Sprinkle with salt and pepper to taste. Top with the other slices of bread, buttered side facing out. 4. Grill the sandwiches: Heat a clean skillet or griddle over medium heat. Place the sandwiches in the skillet and cook for 3-4 minutes on each side, or until the bread is golden brown and the cheese is melted. 5. Serve: Remove the sandwiches from the skillet and let them cool slightly before slicing in half. Serve warm with your favorite sides. list end Enjoy these grilled bacon-tomato sandwiches, a quick and delicious option for any meal!

Chipotle chicken soup is a hearty and flavorful dish that brings a smoky, spicy twist to classic chicken soup. Packed with tender chicken, earthy chipotle pepper and fresh vegetables, this soup is both comforting and invigorating. The chipotle pepper provides subtle heat and rich smokiness, while the addition of lime juice and cilantro brightens the dish with fresh, zesty notes. It’s perfect for a cozy meal on cooler days or whenever you’re in the mood for a bowl of something flavorful and filling. INGREDIENTS: list of 18 items ? 1 tbsp olive oil ? 1 onion, chopped ? 3 cloves garlic, minced ? 1 red bell pepper, diced ? 1 carrot, diced ? 1 celery stalk, diced ? 1 tsp ground cumin ? 1 tsp smoked paprika ? 1-2 chipotle peppers in adobo sauce, minced (adjust for spice preference) ? 6 cups chicken broth ? 2 cups cooked, shredded chicken (or rotisserie chicken) ? 1 (14.5 oz) can diced tomatoes ? 1 (14.5 oz) can black beans, drained and rinsed ? 1/2 cup frozen or fresh corn kernels ? Salt and pepper to taste ? Juice of 1 lime ? Fresh cilantro, chopped, for garnish ? Optional toppings: avocado slices, shredded cheese, tortilla strips, sour cream list end INSTRUCTIONS: list of 6 items 1. In a large pot, heat the olive oil over medium heat. Add the onion, garlic, red bell pepper, carrot, and celery. Sauté for about 5-7 minutes, until the vegetables soften. 2. Stir in the ground cumin, smoked paprika, and minced chipotle peppers. Cook for another 1-2 minutes, allowing the spices to become fragrant. 3. Pour in the chicken broth and add the diced tomatoes. Bring the soup to a simmer. 4. Stir in the shredded chicken, black beans, and corn. Season with salt and pepper to taste. Let the soup simmer for 15-20 minutes to allow the flavors to meld. 5. Stir in the lime juice just before serving. 6. Ladle the soup into bowls and garnish with fresh cilantro and your favorite toppings, such as avocado slices, shredded cheese, tortilla strips, or a dollop of sour cream. list end Enjoy a warm, smoky and spicy bowl of chipotle chicken soup, perfect for a comforting meal with layers of flavor and texture!

Chicken sandwiches, affectionately called “sandos,” are comforting favorites for lunch or dinner. This recipe delivers crispy, juicy chicken paired with a tangy slaw and creamy sauce, all tucked in between soft buns. Whether you’re hosting a casual gathering or just craving an indulgent homemade meal, these chicken sandos are sure to impress. The combination of crunchy coating, zesty topping and warm, buttery bread makes each bite irresistible. ----- INGREDIENTS FOR THE CHICKEN: list of 9 items ? 4 boneless, skinless chicken thighs ? 1 cup buttermilk ? 1 teaspoon garlic powder ? 1 teaspoon smoked paprika ? 1 teaspoon salt ? 1/2 teaspoon black pepper ? 1 cup all-purpose flour ? 1/2 cup cornstarch ? Oil for frying (vegetable or canola) list end FOR THE SLAW: list of 6 items ? 2 cups shredded cabbage ? 1/2 cup shredded carrots ? 2 tablespoons mayonnaise ? 1 tablespoon apple cider vinegar ? 1 teaspoon Dijon mustard ? Salt and pepper to taste list end FOR THE SAUCE: list of 4 items ? 1/4 cup mayonnaise ? 1 tablespoon sriracha (or more for extra heat) ? 1 teaspoon honey ? 1 teaspoon lemon juice list end FOR ASSEMBLY: list of 2 items ? 4 brioche buns, toasted ? Pickles (optional) list end ----- INSTRUCTIONS list of 6 items 1. Marinate the Chicken In a large bowl, combine buttermilk, garlic powder, smoked paprika, salt, and pepper. Add the chicken thighs, ensuring they’re fully submerged. Cover and refrigerate for at least 1 hour or up to overnight. 2. Prepare the Slaw In a medium bowl, mix mayonnaise, apple cider vinegar, Dijon mustard, salt, and pepper. Toss in shredded cabbage and carrots until well coated. Set aside in the fridge. 3. Make the Sauce Whisk together mayonnaise, sriracha, honey, and lemon juice in a small bowl. Adjust seasoning as needed. Set aside. 4. Bread and Fry the Chicken Heat about 2 inches of oil in a heavy-bottomed skillet over medium heat until it reaches 350°F (175°C). In a shallow dish, mix flour and cornstarch. Remove chicken from buttermilk marinade, letting excess drip off, and dredge in the flour mixture. Press the coating firmly to adhere. Fry chicken in batches for 3–4 minutes per side until golden brown and cooked through (internal temperature should reach 165°F/74°C). Drain on a wire rack or paper towels. 5. Assemble the Sandos Spread the sauce generously on both sides of the toasted brioche buns. Place a fried chicken thigh on the bottom bun, add a spoonful of slaw, and top with pickles if desired. Close with the top bun. 6. Serve Serve immediately with fries or chips on the side. Enjoy your homemade chicken sandos! list end

Jalapeno deviled eggs offer a spicy twist on the classic appetizer that everyone loves. These flavorful bites combine the creaminess of traditional deviled eggs with the zesty kick of jalapeno, creating a perfect balance of heat and richness. Ideal for parties, picnics or game day gatherings, they are easy to prepare and can be made ahead of time for convenience. The creamy filling is enhanced by mayonnaise, mustard and spices, then garnished with a slice of jalapeno for a bold presentation. With their vibrant flavor and appealing look, jalapeno deviled eggs are sure to impress your guests and keep them coming back for more! INGREDIENTS list of 8 items ? 6 large eggs ? 2 tablespoons mayonnaise ? 1 teaspoon Dijon mustard ? 1-2 tablespoons pickled jalape?os, minced (adjust to taste) ? 1/4 teaspoon garlic powder ? Salt and pepper, to taste ? 1 tablespoon fresh cilantro, chopped (optional) ? Sliced jalape?os and paprika, for garnish list end INSTRUCTIONS list of 6 items 1. Boil the Eggs: Place the eggs in a saucepan and cover them with cold water. Bring to a boil over medium-high heat, then cover the pan, remove it from heat, and let it sit for about 12-15 minutes. Once done, transfer the eggs to an ice bath to cool. 2. Peel and Prepare: Once the eggs are cool, gently peel them and slice them in half lengthwise. Carefully remove the yolks and place them in a mixing bowl. 3. Make the Filling: Mash the yolks with a fork, then add the mayonnaise, Dijon mustard, minced jalape?os, garlic powder, salt, and pepper. Mix until smooth and creamy. Taste and adjust the seasoning, adding more jalape?os for heat if desired. 4. Fill the Egg Whites: Spoon or pipe the yolk mixture back into the egg whites. If using a piping bag, a star tip will give a nice decorative touch. 5. Garnish: Top each deviled egg with a slice of jalape?o and a sprinkle of paprika for color. If desired, garnish with chopped cilantro. 6. Serve: Chill in the refrigerator until ready to serve. Enjoy your spicy Jalape?o Deviled Eggs! list end These jalapeno deviled eggs are fun and zesty takes on classic dishes, perfect for adding a little kick to your next gathering. With their creamy filling and spicy jalapeno topping, they’re sure to be hits!

Chicken Breasts in Caper Cream Sauce Looking for a new favorite chicken recipe? These Chicken Breasts in Caper Cream Sauce might just be it! Easy to make and bursting with flavor, this dish combines tender chicken, creamy sauce, and the bold taste of capers for a mouthwatering meal that's perfect for any day of the week. CourseMain Course CuisineAmerican Keywordcapers, cherry tomatoes, chicken, dill Prep Time10minutes minutes Cook Time20minutes minutes Total Time30minutes minutes 开云体育s4 Calories318kcal Ingredients 4 boneless skinless chicken breasts 1 teaspoon lemon pepper seasoning 1 teaspoon kosher salt 2 teaspoons chopped fresh dill plus more to garnish 1 teaspoon garlic powder 3 tablespoons butter ? cup heavy whipping cream ? cup capers drained and rinsed 1 cup sliced cherry tomatoes for garnish Instructions In a small bowl, mix the lemon pepper seasoning, salt, dill, and garlic powder until combined. Sprinkle on both sides of the chicken and set aside. Melt the butter in a large skillet over medium heat. Once the butter is melted and the pan is hot, add the chicken. Cook on both sides until golden brown and cooked through (about 12 minutes). If the butter starts to brown, reduce the heat slightly. Transfer the chicken to a serving platter and cover with foil. In the same skillet used to cook the chicken, add the heavy whipping cream and simmer; whisk constantly until it is reduced to a sauce consistency (about 3 minutes). Remove the skillet from the heat. Then, stir in the capers and pour the sauce over the chicken. Finally, garnish with cherry tomatoes and sprinkle with the remaining chopped fresh dill. Nutrition Calories: 318kcal | Carbohydrates: 4g | Protein: 26g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 129mg | Sodium: 1096mg | Potassium: 551mg | Fiber: 1g | Sugar: 2g | Vitamin A: 937IU | Vitamin C: 11mg | Calcium: 40mg | Iron: 1mg Source: Inspired by Charm ~~~~~ Rhonda in MO