开云体育

This salmon sandwich is a deliciously simple meal that showcases the rich flavor of fresh salmon, perfectly paired with creamy avocado and crisp vegetables. Ideal for lunch or a quick dinner, this sandwich is both satisfying and nutritious, featuring zesty dill mayo that elevates the dish with a burst of flavor. The combination of tender salmon, fresh greens and hearty, whole grain bread makes for a delightful bite that is not only easy to prepare but also a great way to enjoy healthy omega-3s. Serve it with a side of chips or light salad for a complete meal. INGREDIENTS list of 10 items 2 fillets of salmon (about 6 oz each) 2 tbsp olive oil Salt and pepper to taste 4 slices of whole-grain bread 1 ripe avocado, sliced 1 cup mixed greens (such as arugula or spinach) 1/4 cup mayonnaise 1 tsp Dijon mustard 1 tsp fresh dill (or 1/2 tsp dried) Lemon wedges (for serving) list end INSTRUCTIONS list of 5 items 1. Cook the Salmon Preheat your grill or stove top pan over medium-high heat. Drizzle the salmon fillets with olive oil, and season with salt and pepper. Cook the salmon for about 4 to 5 minutes on each side or until it flakes easily with a fork. Remove from heat, and let it cool slightly. 2. Make dill mayo In a small bowl, mix together the mayonnaise, Dijon mustard and fresh dill. Adjust seasoning with salt and pepper to taste. 3. Assemble the Sandwich Toast the slices of whole grain bread, if desired. Spread a generous layer of dill mayo on two slices of bread. Top with the mixed greens, followed by the sliced avocado and cooked salmon. 4. Finish the Sandwich Top with the remaining slices of bread. Press down gently, and slice the sandwiches in half. 5. Serve Enjoy your Salmon Sandwich with a squeeze of fresh lemon juice and your favorite side! list end Enjoy this tasty and healthy sandwich!

There’s nothing as comforting as a bubbling, golden brown pasta bake fresh from the oven. This spicy pasta-sausage bake combines hearty flavor and a touch of heat for the perfect weeknight dinner. Juicy, flavorful sausage pairs beautifully with robust tomato sauce, smoky spices and tender pasta. Topped with a generous layer of melty cheese, this dish is the ultimate crowd pleaser. Whether you’re feeding a hungry family or prepping for a potluck, this easy-to-make recipe will leave everyone asking for seconds. INGREDIENTS list of 4 items Pasta list of 1 items nesting level 1 12 ounces penne or rigatoni list end nesting level 1 Sausage Mixture: list of 4 items nesting level 1 1 pound spicy Italian sausage (casings removed) 1 tablespoon olive oil 1 small onion, diced 3 garlic cloves, minced list end nesting level 1 Sauce list of 6 items nesting level 1 1 can (28 ounces) crushed tomatoes 1 teaspoon smoked paprika 1 teaspoon red pepper flakes (adjust to taste) 1 teaspoon dried oregano 1/2 teaspoon salt 1/2 teaspoon black pepper list end nesting level 1 Cheese and Toppings list of 3 items nesting level 1 1-1/2 cups shredded mozzarella cheese 1/2 cup grated Parmesan cheese 2 tablespoons chopped fresh parsley or basil for garnish list end nesting level 1 list end INSTRUCTIONS list of 7 items 1. Cook the Pasta list of 2 items nesting level 1 Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Drain and set aside. list end nesting level 1 2. Prepare the Sausage Mixture list of 3 items nesting level 1 Heat olive oil in a large skillet over medium heat. Add the sausage, and cook, breaking it up in crumbles, until browned (about 5 to 7 minutes). Remove the sausage from the skillet and set aside. In the same skillet, saute the diced onion until softened (about 3 minutes). Add the garlic, and cook for another minute until fragrant. list end nesting level 1 3. Make the Sauce list of 1 items nesting level 1 Stir in the crushed tomato, smoked paprika, red pepper flakes, oregano, salt and black pepper. Let the sauce simmer for 10 minutes to thicken slightly. list end nesting level 1 4. Combine list of 1 items nesting level 1 Return the cooked sausage to the skillet, and stir to combine. Add the cooked pasta, and toss to coat everything with the sauce evenly. list end nesting level 1 5. Assemble the Bake list of 1 items nesting level 1 Transfer the sausage and pasta mixture to a greased 9×13-inch baking dish. Sprinkle the mozzarella and Parmesan cheese evenly over the top. list end nesting level 1 6. Bake list of 1 items nesting level 1 Place the dish in the preheated oven, and bake for 20 to 25 minutes or until the cheese is melted and bubbly with golden spots. list end nesting level 1 7. Serve list of 1 items nesting level 1 Let the pasta bake cool for 5 minutes before serving. Garnish with fresh parsley or basil for a burst of color and flavor. list end nesting level 1 list end

chocolate chip-oatmeal pancakes are delightful twists on your traditional stack of pancakes, offering a hearty, comforting breakfast with a touch of sweetness from the chocolate chips. The addition of rolled oats gives these pancakes chewy texture and nutty flavor, while the chocolate chips melt beautifully as the pancakes cook, adding pockets of gooey sweetness. These pancakes are not only delicious but also satisfying, thanks to the fiber and protein from the oats. Perfect for weekend brunch or special breakfast treats, chocolate chip-oatmeal pancakes are fun and indulgent ways to start your day. Ingredients: list of 12 items 1 cup old-fashioned rolled oats 3/4 cup all-purpose flour 2 tablespoons sugar (optional, for extra sweetness) 1 tablespoon baking powder 1/2 teaspoon salt 1-1/4 cups milk (dairy or nondairy) 2 large eggs 1 teaspoon vanilla extract 2 tablespoons melted butter or oil 1/4 cup mini-chocolate chips or regular chocolate chips Butter or oil for cooking Maple syrup for serving (optional) list end Instructions list of 6 items 1. Prepare the oats In a small bowl, combine the rolled oats with the milk, and let them sit for about 5 to 10 minutes to soften. This step helps the oats absorb the milk and become tender, which is key for the pancake texture. 2. Mix the dry ingredients In a separate, large bowl, whisk together the flour, sugar, baking powder and salt. 3. Combine the wet ingredients In a small bowl, beat the eggs, then add the vanilla extract and melted butter or oil. Stir in the milk and oat mixture. 4. Make the pancake batter Pour the wet ingredients in the dry ingredients, and stir until just combined. Be careful not to overmix - lumps are okay. Gently fold in the mini-chocolate chips. 5. Cook the pancakes Heat a griddle or nonstick skillet over medium heat, and lightly grease with butter or oil. Once hot, pour 1/4 cup of batter on the griddle for each pancake. Cook for about 2 to 3 minutes on the first side or until bubbles form on the surface. Flip the pancakes, and cook for another 1 to 2 minutes on the other side until golden brown and cooked through. 6. Serve Remove the pancakes from the griddle, and keep warm. Serve immediately with maple syrup, fresh fruit or a dusting of powdered sugar, if desired. list end Chocolate chip-oatmeal pancakes are the perfect combination of hearty and sweet, with the chewy texture of oats and indulgent touch of melted chocolate chips. Whether you enjoy them as special breakfasts or weekend treats, these pancakes are sure to become new favorites in your breakfast rotation.

Mushroom-bacon pasta is a comforting, savory dish that combines smoky bacon with earthy mushrooms in creamy sauce that coats every strand of pasta. Quick and easy to make, this recipe is ideal for weeknight dinners but sophisticated enough for guests. The crispiness of the bacon contrasts beautifully to the tender mushrooms, while garlic and Parmesan add layers of flavor. Finished by a touch of cream and fresh parsley, this pasta is hearty, satisfying and perfect for anyone who loves a rich, flavor-packed meal. INGREDIENTS list of 8 items ? 12 oz pasta (spaghetti, fettuccine, or penne) ? 6 slices bacon, diced ? 2 cups mushrooms, sliced (button or cremini work well) ? 3 cloves garlic, minced ? 1/2 cup heavy cream ? 1/2 cup grated Parmesan cheese ? Salt and pepper, to taste ? Fresh parsley, chopped (for garnish) list end INSTRUCTIONS list of 6 items 1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain and set aside. 2. Cook the Bacon: In a large skillet, cook the diced bacon over medium heat until it’s crispy. Remove the bacon from the skillet and set it aside, leaving a bit of bacon grease in the pan. 3. Sauté the Mushrooms: In the same skillet, add the sliced mushrooms and cook over medium heat for 5-7 minutes, or until they are golden brown and tender. Add the minced garlic and cook for an additional minute until fragrant. 4. Make the Sauce: Lower the heat to medium-low. Stir in the heavy cream and Parmesan cheese, mixing until smooth and creamy. Add the bacon back to the skillet, and season with salt and pepper to taste. 5. Combine with Pasta: Add the cooked pasta to the skillet and toss everything together until the pasta is well-coated with the sauce. 6. Serve: Garnish with fresh parsley and extra Parmesan if desired, and serve warm. list end This mushroom-bacon pasta is a cozy, flavor-filled dish that’s sure to be a hit with friends and family, offering a perfect balance of creaminess, smokiness and umami!

This spicy mac and cheese brings a bold twist to the classic comfort dish by incorporating zesty spices and a touch of heat. Creamy, cheesy and full of flavor, it’s perfect for anyone who loves mac and cheese but craves something with a little more of a kick. Jalapeno, cayenne pepper and a variety of cheese come together to create deliciously spicy sauce that coats every piece of pasta. It’s a perfect dish to warm you up on chilly nights, and you can easily adjust the heat level to suit your taste buds. Ingredients: list of 18 items ? 1 lb elbow macaroni ? 4 tbsp unsalted butter ? 4 tbsp all-purpose flour ? 3 cups whole milk ? 1 cup heavy cream ? 2 cups shredded sharp cheddar cheese ? 1 cup shredded pepper jack cheese ? 1 cup grated Parmesan cheese ? 2 tsp Dijon mustard ? 1 tsp garlic powder ? 1 tsp onion powder ? 1 tsp paprika ? 1/2 tsp cayenne pepper (adjust for heat) ? 1-2 jalape?os, finely chopped ? Salt and pepper to taste ? 1/2 cup panko breadcrumbs (optional for topping) ? 2 tbsp melted butter (optional for topping) ? Fresh parsley, chopped (for garnish) list end Instructions: list of 10 items 1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish if you plan to bake the mac and cheese. 2. Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside. 3. In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1-2 minutes to form a roux, making sure it doesn’t burn. 4. Gradually whisk in the milk and cream, stirring constantly to prevent lumps. Bring the mixture to a simmer and cook until it thickens, about 3-5 minutes. 5. Stir in the Dijon mustard, garlic powder, onion powder, paprika, cayenne pepper, and jalape?os. Season with salt and pepper to taste. 6. Lower the heat and gradually add the sharp cheddar, pepper jack, and Parmesan cheeses, stirring until fully melted and smooth. 7. Add the cooked macaroni to the cheese sauce, stirring until the pasta is fully coated with the sauce. 8. (Optional) Transfer the mac and cheese to the greased baking dish. In a small bowl, mix the panko breadcrumbs with melted butter and sprinkle over the top of the dish. 9. Bake for 15-20 minutes, or until the top is golden and bubbly. If you prefer a stovetop version, skip the baking and serve immediately after mixing the pasta with the sauce. 10. Garnish with fresh parsley and enjoy! list end

This savory chicken pot pie is a classic comfort dish filled with tender pieces of chicken, hearty vegetables and creamy, flavorful gravy, all encased in a flaky, buttery crust. It’s a warm, homey meal perfect for any season and makes an excellent use of leftover chicken. The combination of fresh herbs and the richness of sauce creates satisfying depth, while the golden crust adds the perfect touch of crispiness. Whether you’re cooking for your family or hosting dinner, this dish is sure to be a crowd pleaser. INGREDIENTS: list of 14 items ? 2 cups cooked chicken, diced or shredded ? 1/2 cup butter ? 1/2 cup flour ? 2 cups chicken broth ? 1 cup milk or heavy cream ? 1 cup carrots, diced ? 1 cup peas (fresh or frozen) ? 1/2 cup onions, diced ? 1/2 cup celery, diced ? 2 cloves garlic, minced ? 1 teaspoon thyme ? 1 teaspoon rosemary ? Salt and pepper to taste ? 2 pie crusts (store-bought or homemade) list end INSTRUCTIONS: list of 7 items 1. Preheat the oven to 400°F (200°C). 2. Prepare the filling: In a large skillet, melt the butter over medium heat. Add onions, garlic, carrots, and celery, and cook until tender, about 5-7 minutes. Stir in flour to create a roux and cook for an additional minute. 3. Make the gravy: Gradually whisk in chicken broth and milk, stirring constantly to avoid lumps. Cook until the mixture thickens and becomes a smooth gravy. Season with thyme, rosemary, salt, and pepper. 4. Add the chicken and vegetables: Stir in the cooked chicken, peas, and any other desired vegetables. Simmer for 2-3 minutes until everything is heated through. Adjust seasoning to taste. 5. Assemble the pie: Roll out the bottom pie crust and place it into a pie dish. Pour the chicken mixture into the crust. Roll out the second crust and place it over the top of the filling. Crimp the edges to seal and cut a few slits in the top to vent. 6. Bake: Place the pie on a baking sheet to catch any drips. Bake for 30-35 minutes or until the crust is golden brown. If the edges start to brown too quickly, cover them with foil. 7. Cool and serve: Let the pie cool for 10-15 minutes before slicing and serving. list end Enjoy this delicious, hearty savory chicken pot pie!

Cranberry cake is a delightful dessert that perfectly balances the tartness of fresh cranberry with the sweetness of moist, tender cake. This cake is a festive favorite during the fall and winter months, offering bursts of juicy cranberry in every bite. With its buttery texture and vibrant cranberries, it’s an easy-to-make treat that can be served as a dessert or enjoyed with coffee or tea. A dusting of powdered sugar or drizzle of glaze can make it even more special for holiday gatherings or family dinner. INGREDIENTS: list of 10 items ? 2 cups all-purpose flour ? 1 1/2 teaspoons baking powder ? 1/2 teaspoon salt ? 1/2 cup unsalted butter, softened ? 1 cup granulated sugar ? 2 large eggs ? 1 teaspoon vanilla extract ? 1/2 cup milk ? 2 cups fresh or frozen cranberries ? 1/4 cup powdered sugar (for dusting, optional) list end INSTRUCTIONS: list of 7 items 1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan, or line it with parchment paper. 2. Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. 3. Cream the butter and sugar: In a large bowl, cream the softened butter and granulated sugar together using an electric mixer until light and fluffy, about 3-4 minutes. Beat in the eggs one at a time, then add the vanilla extract. 4. Combine wet and dry ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix. 5. Add the cranberries: Gently fold the cranberries into the batter, ensuring they are evenly distributed throughout the mixture. 6. Bake the cake: Pour the batter into the prepared pan and spread it evenly. Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean. 7. Cool and serve: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. If desired, dust the top with powdered sugar before serving. list end This cranberry cake is a deliciously moist and tangy dessert that’s perfect for any occasion, especially around the holidays. Its vibrant cranberries and tender crumb make it a standout treat!

Curried meatballs are deliciously spiced takes on classic meatballs, bringing warmth and complexity to comforting favorites. These tender, juicy meatballs are seasoned with fragrant spices, like curry powder, cumin and ginger, then simmered in creamy, rich curry sauce that’s infused with coconut milk and tomato. The result is a flavorful dish perfect for serving over rice or with naan bread to soak up the delicious sauce. Easy enough for weeknight dinners yet special enough for entertaining, curried meatballs are unique ways to enjoy globally inspired flavor in a cozy, satisfying meal. INGREDIENTS list of 2 items ? For the Meatballs: list of 8 items nesting level 1 ? 1 pound ground beef or lamb ? 1/2 cup breadcrumbs ? 1 large egg ? 1/2 small onion, finely minced ? 2 cloves garlic, minced ? 1 teaspoon curry powder ? 1/2 teaspoon ground cumin ? Salt and black pepper, to taste list end nesting level 1 ? For the Curry Sauce: Meatballs Sauce list of 10 items nesting level 1 ? 1 tablespoon olive oil ? 1/2 small onion, finely chopped ? 1 tablespoon curry powder ? 1 teaspoon ground cumin ? 1/2 teaspoon ground turmeric ? 1/4 teaspoon cayenne pepper (optional, for heat) ? 1 can (14 oz) coconut milk ? 1 can (14 oz) diced tomatoes ? Salt and pepper, to taste ? Fresh cilantro, for garnish list end nesting level 1 list end INSTRUCTIONS list of 5 items 1. Prepare the Meatballs: In a large mixing bowl, combine the ground meat, breadcrumbs, egg, minced onion, garlic, curry powder, cumin, salt, and pepper. Mix well until all ingredients are fully incorporated. Roll the mixture into 1-inch meatballs and set aside. 2. Sear the Meatballs: In a large skillet over medium heat, add a bit of olive oil. Add the meatballs in batches and cook until browned on all sides, about 5-6 minutes. Remove the meatballs from the skillet and set aside. 3. Make the Curry Sauce: In the same skillet, add 1 tablespoon of olive oil. Add the chopped onion and cook until softened, about 3 minutes. Add the curry powder, cumin, turmeric, and cayenne pepper, stirring until fragrant, about 1 minute. 4. Simmer the Sauce: Pour in the coconut milk and diced tomatoes, stirring to combine. Season with salt and pepper. Bring the sauce to a simmer, then return the meatballs to the skillet. Reduce the heat to low and simmer for 15-20 minutes, or until the meatballs are cooked through and the sauce is thickened. 5. Serve: Serve the curried meatballs over rice, garnished with fresh cilantro. Optionally, pair with naan for dipping. list end These curried meatballs are rich and flavorful with just the right amount of spice, making them comforting and exotic dishes sure to be hits with everyone!

Creamy sun-dried tomato spread is a rich and flavorful condiment that adds a burst of Mediterranean flair to any dish. This spread combines the tangy sweetness of sun-dried tomato with the smooth creaminess of cream cheese, creating versatile topping that’s perfect for sandwiches, crackers or as dip for fresh vegetables. The addition of garlic, herbs and a touch of Parmesan cheese elevates the flavor, making it an irresistible option for parties, snacks or even a base for wraps and bagels. Easy to whip up in minutes, this spread is sure to become a staple in your kitchen. INGREDIENTS: list of 9 items ? 1/2 cup sun-dried tomatoes in oil, drained and finely chopped ? 8 oz cream cheese, softened ? 1/4 cup mayonnaise ? 1/4 cup grated Parmesan cheese ? 2 garlic cloves, minced ? 1 tablespoon fresh basil, chopped (or 1 teaspoon dried basil) ? 1 tablespoon fresh parsley, chopped (optional) ? Salt and pepper to taste ? Optional: red pepper flakes for a bit of heat list end INSTRUCTIONS: list of 4 items 1. Prepare the ingredients: In a medium mixing bowl, combine the softened cream cheese, mayonnaise, grated Parmesan cheese, minced garlic, chopped basil, and chopped sun-dried tomatoes. Mix until well combined and smooth. 2. Season: Taste the spread and season with salt, pepper, and red pepper flakes (if using) to your liking. Stir well to ensure all the flavors are evenly distributed. 3. Chill: Transfer the spread to a serving dish and refrigerate for at least 30 minutes to allow the flavors to meld together. 4. Serve: Serve the Creamy Sun-Dried Tomato Spread with crackers, fresh bread, or as a topping for sandwiches and wraps. It also pairs beautifully with fresh vegetables as a dip. list end This Creamy Sun-Dried Tomato Spread is a versatile and delicious option that brings a taste of the Mediterranean to your table, perfect for any occasion!

Chicken-sweet potato casserole is a comforting, hearty and nutritious dish that brings together the natural sweetness of roasted sweet potato, lean protein of chicken and creamy, savory sauce. This casserole is perfect for a cozy family dinner or meal prep option for the week. The sweet potato becomes tender and caramelized as it bakes, creating a perfect balance of sweetness and earthiness that pairs wonderfully with the juicy, seasoned chicken and velvety sauce. Topped with a golden, cheesy crust, this casserole is satisfying and flavorful yet lighter than many traditional casseroles. Plus, it’s easily customizable with your favorite vegetables or spices, making it a versatile dish that’s both delicious and nourishing. INGREDIENTS: list of 13 items ? 2 large sweet potatoes, peeled and cubed ? 1 lb (450g) boneless, skinless chicken breast or thighs, cooked and diced ? 1 tablespoon olive oil ? 1/2 onion, finely chopped ? 2 cloves garlic, minced ? 1 cup frozen peas (or any preferred vegetable, such as carrots or corn) ? 1/2 cup chicken broth (low-sodium preferred) ? 1/2 cup heavy cream (or milk for a lighter version) ? 1 teaspoon dried thyme ? 1/2 teaspoon paprika ? Salt and freshly ground black pepper, to taste ? 1 cup shredded cheddar cheese (or cheese of your choice, such as mozzarella or gouda) ? Fresh parsley or thyme, chopped (optional, for garnish) list end INSTRUCTIONS: list of 6 items 1. Roast the Sweet Potatoes: list of 3 items nesting level 1 ? Preheat your oven to 400°F (200°C). ? Spread the cubed sweet potatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Toss to coat evenly. ? Roast in the oven for 20-25 minutes, or until the sweet potatoes are tender and lightly browned. Stir halfway through the roasting time for even cooking. list end nesting level 1 2. Prepare the Chicken: list of 1 items nesting level 1 ? While the sweet potatoes roast, heat a large skillet over medium heat. Add a little olive oil and cook the chicken breasts or thighs until browned and cooked through, about 6-8 minutes per side, depending on thickness. Let the chicken rest for a few minutes before dicing into bite-sized pieces. list end nesting level 1 3. Make the Sauce: list of 1 items nesting level 1 ? In the same skillet, add the chopped onion and garlic and sauté until softened and fragrant, about 3 minutes. Add the chicken broth, heavy cream, dried thyme, paprika, and a pinch of salt and pepper. Bring the mixture to a gentle simmer, stirring occasionally. Let it cook for 3-4 minutes until the sauce has thickened slightly. list end nesting level 1 4. Assemble the Casserole: list of 3 items nesting level 1 ? Reduce the oven temperature to 375°F (190°C). ? In a large mixing bowl, combine the roasted sweet potatoes, cooked chicken, peas, and the creamy sauce. Mix until everything is evenly coated. Taste and adjust the seasoning with more salt and pepper, if needed. ? Transfer the mixture to a greased 9×13-inch casserole dish, spreading it out into an even layer. Sprinkle the shredded cheese evenly over the top. list end nesting level 1 5. Bake the Casserole: list of 1 items nesting level 1 ? Bake the casserole in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly, and the edges of the casserole are lightly golden. If you like a crispier top, you can place it under the broiler for an additional 2-3 minutes, watching closely to avoid burning. list end nesting level 1 6. Serve: list of 1 items nesting level 1 ? Remove the casserole from the oven and let it cool for a few minutes before serving. Garnish with fresh parsley or thyme for a pop of color and added flavor. Serve warm. list end nesting level 1 list end

Pork sausage gravy is a classic Southern comfort food that transforms simple ingredients into a rich and flavorful dish. This creamy gravy features savory pork sausage browned to perfection and then simmered in smooth, velvety milk-based sauce seasoned with a touch of black pepper. The result is hearty, satisfying gravy that pairs beautifully with fluffy buttermilk biscuits, providing a comforting meal that’s perfect for breakfast, brunch or even dinner. With its quick preparation and robust taste, pork sausage gravy is an easy yet indulgent dish that brings a taste of home-cooked Southern hospitality to your table. INGREDIENTS: list of 8 items ? 1 lb pork sausage (mild or spicy, depending on preference) ? 1/4 cup all-purpose flour ? 2 cups whole milk ? 1/2 cup heavy cream (optional, for extra richness) ? 1/2 tsp salt (or to taste) ? 1 tsp black pepper (or to taste) ? 1/4 tsp crushed red pepper flakes (optional, for heat) ? Fresh parsley, chopped (for garnish) list end INSTRUCTIONS: list of 6 items 1. Cook the Sausage: list of 1 items nesting level 1 ? In a large skillet, cook the pork sausage over medium heat, breaking it up with a spoon as it browns. Cook for about 8-10 minutes, or until the sausage is no longer pink and fully cooked through. If there’s excess grease, drain it off, leaving about 2 tablespoons in the skillet. list end nesting level 1 2. Make the Roux: list of 1 items nesting level 1 ? Sprinkle the flour over the cooked sausage in the skillet. Stir well to coat the sausage and absorb the fat, cooking for 1-2 minutes to eliminate the raw flour taste. list end nesting level 1 3. Add the Milk and Cream: list of 1 items nesting level 1 ? Slowly pour in the milk while stirring continuously to avoid lumps. Add the heavy cream if using, and continue stirring until the mixture is smooth and begins to thicken. This should take about 5-7 minutes. list end nesting level 1 4. Season the Gravy: list of 1 items nesting level 1 ? Season the gravy with salt, black pepper, and crushed red pepper flakes (if using). Adjust the seasoning according to your taste. If the gravy becomes too thick, you can add a little more milk to reach your desired consistency. list end nesting level 1 5. Simmer: list of 1 items nesting level 1 ? Reduce the heat to low and let the gravy simmer for an additional 2-3 minutes to allow the flavors to meld. Stir occasionally to prevent sticking. list end nesting level 1 6. Serve: list of 1 items nesting level 1 ? Spoon the hot sausage gravy over freshly baked biscuits. Garnish with chopped parsley for a pop of color and freshness. list end nesting level 1 list end Pork Sausage Gravy is a deliciously hearty dish that makes for a comforting and satisfying meal. Whether served over homemade biscuits, toast, or even mashed potatoes, this creamy gravy brings warmth and flavor to any breakfast or brunch table.

Crab Rangoon Recipe Even better than ordering takeout, this Crab Rangoon recipe is very simple to make, and is such an irresistible appetizer! Prep Time20minutes mins Cook Time20minutes mins Total Time40minutes mins Course: Appetizer, Side Dish Cuisine: Asian Keyword: homemade takeout 开云体育s: 25 servings Calories: 44kcal Author: The Chunky Chef Ingredients Crab rangoon 8 oz cream cheese softened to room temperature 3 oz imitation crab meat drained 2 green onions chopped 1-2 cloves garlic minced 1 1/2 tsp Worcestershire sauce 1 1/2 tsp granulated sugar 1/2 tsp soy sauce pinch cayenne pepper 1 package wonton wrappers Chinese Mustard Sauce 1/2 cup dijon mustard 1/4 cup rice vinegar 1/4 cup hot water 1 Tbsp sugar generous drizzle of honey 1 tsp sesame oil Garnish additional sliced green onions Instructions Make sauce Add all mustard sauce ingredients in a small bowl and whisk until well combined. Cover and chill. Prepare Add oil to dutch oven (or other large heavy bottomed pot) and heat over MED heat to 350°F. Line a baking sheet with a paper towel, then top with a wire cooling rack. Set aside, near the stove. Make filling Combine all crab rangoon ingredients, except wonton wrappers, into a food processor. Pulse until mixture is mostly smooth. Assemble rangoons Place wontons wrappers on flat surface, and spoon approximately 1 Tbsp of filling into the center of each wonton wrapper. Fill a small bowl or glass with water, using your fingers or a pastry brush to "paint" the outer edges of your wonton wrappers with the water. Bring 2 opposite sides of the wrappers together, pinching closed, then bring the 2 other sides towards the middle and pinch to seal all edges. You can fold these any way you like, so long as the edges are sealed so your filling doesn't come out while cooking. Fry Add 5-6 rangoons to preheated oil and fry for 1-2 minutes or until golden brown. Remove to prepared wire cooling rack topped baking sheet, and repeat with any remaining rangoons, frying 5-6 rangoons (or less) at a time. Garnish and serve Sprinkle fried rangoons with additional sliced green onions and serve warm. Notes Recipe makes approximately 25 crab rangoon. Extra wonton wrappers can be wrapped in plastic wrap and frozen in a freezer-safe container. Serve these rangoons with any dipping sauce you'd like... sweet and sour, sweet chili sauce, duck sauce, etc. If you're worried about any potential graininess, feel free to use an equal amount of powdered sugar.Oven Baked Directions: Preheat oven to 400°F, and line a baking sheet with parchment paper or aluminum foil. Add assembled crab rangoon to baking sheet, and bake for 10-13 minutes, until golden brown at the edges and seams.Air Fryer Directions: Preheat air fryer to 370°F. Spray air fryer basket lightly with nonstick cooking spray, then add assembled crab rangoon in a single layer. Spray rangoons with nonstick cooking spray. Air fry for 8-10 minutes, then gently flip rangoons over and air fry another 2-4 minutes, until golden brown.Nutrition Calories: 44kcal | Carbohydrates: 2g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 117mg | Potassium: 26mg | Fiber: 1g | Sugar: 1g | Vitamin A: 135IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg Source: The Chunky Chef ~~~~~ Rhonda in MO

Baked barbecue chicken breast is a simple yet flavorful dish that delivers juicy, tender chicken with deliciously sticky and smoky barbecue glaze. This recipe combines the ease of baking with the bold flavor of your favorite barbecue sauce, resulting in perfectly cooked chicken that’s both moist and packed with flavor. It’s an excellent option for a quick weeknight dinner or casual gathering, pairing beautifully with sides like coleslaw, cornbread or roasted vegetables. Whether you’re craving classic barbecue flavor without the grill or just looking for an easy meal, this baked version is a must-try. INGREDIENTS: list of 8 items ? 4 boneless, skinless chicken breasts ? 1 cup barbecue sauce (your favorite variety) ? 1 tbsp olive oil ? 1 tsp garlic powder ? 1 tsp smoked paprika ? 1/2 tsp salt ? 1/2 tsp black pepper ? Fresh parsley, chopped (for garnish) list end INSTRUCTIONS: list of 5 items 1. Preheat the Oven: list of 1 items nesting level 1 ? Preheat your oven to 375°F (190°C). Lightly grease a baking dish or line it with foil for easy cleanup. list end nesting level 1 2. Season the Chicken: list of 1 items nesting level 1 ? In a small bowl, mix the garlic powder, smoked paprika, salt, and black pepper. Rub the olive oil and spice mixture evenly over the chicken breasts, coating both sides. list end nesting level 1 3. Bake the Chicken: list of 1 items nesting level 1 ? Place the seasoned chicken breasts in the prepared baking dish. Bake in the preheated oven for 20-25 minutes, or until the internal temperature reaches 165°F (75°C). list end nesting level 1 4. Add the Barbecue Sauce: list of 1 items nesting level 1 ? Remove the chicken from the oven and generously brush each breast with barbecue sauce. Return to the oven and bake for an additional 5-7 minutes, allowing the sauce to caramelize and become sticky. list end nesting level 1 5. Serve: list of 1 items nesting level 1 ? Remove from the oven and let the chicken rest for a few minutes before serving. Garnish with fresh parsley and serve with your favorite sides. list end nesting level 1 list end Baked Barbecue Chicken Breast is a juicy, flavorful dish with perfectly glazed chicken that’s easy to make and guaranteed to satisfy your barbecue cravings!

Sesame Noodles These sesame noodles have a rich sauce that's savory with a hint of spice and sweetness. Prep Time15minutes mins Cook Time10minutes mins Total Time25minutes mins Course: Side Dish Cuisine: Asian Keyword: 30 minute meal 开云体育s: 8 servings Calories: 285kcal Author: The Chunky Chef Ingredients Pasta 16 oz dried linguine pasta Sauce 1/3 cup reduced sodium soy sauce 3 Tbsp toasted sesame oil 2 Tbsp rice vinegar 1 - 2 Tbsp granulated sugar 1 tsp chili garlic sauce or more, to your tastes 3/4 tsp dried ginger 1/2 tsp garlic powder pinch of black pepper Garnishes 4 green onions thinly sliced on a diagonal sesame seeds for garnish Instructions Prepare Bring a large pot of salted water to a boil. Cook pasta Boil pasta until al dente, according to package directions. Drain. Make sauce While pasta is cooking, whisk together the soy sauce, sesame oil, rice vinegar, sugar, chili garlic sauce, dried ginger, garlic powder, and black pepper. Toss and serve After pasta is drained, toss with sauce mixture until well combined and all noodles are coated. Sprinkle with sesame seeds and green onions if desired. Serve hot or cold. Notes If you prefer the original recipe from 2014, scroll down a bit and I've included it below for your convenience. These noodles aren't particularly saucy, but if you'd prefer them to be, just double all the sauce ingredients. If you'd prefer to use fresh garlic and ginger, use about 1 1/2 - 2 tsp of minced fresh ginger, and 2-3 cloves of finely minced garlic.Nutrition Calories: 285kcal | Carbohydrates: 48g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 418mg | Potassium: 185mg | Fiber: 2g | Sugar: 6g | Vitamin A: 60IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg Source: The Chunky Chef ~~~~~ Rhonda in MO

Slow Cooker Teriyaki Chicken This teriyaki chicken is cooked in a delicious homemade ginger teriyaki sauce, then the chicken is shredded, and the sauce is cooked down to become thick and luscious. Combine it all and serve over some rice, and you're on the way to a hearty weeknight dinner the whole family will love! Prep Time15minutes mins Cook Time6hours hrs 10minutes mins Total Time6hours hrs 25minutes mins Course: Entree, Main Course Cuisine: American, Asian Keyword: easy chicken recipe, slow cooker chicken recipe 开云体育s: 6 servings Calories: 268kcal Author: The Chunky Chef Ingredients 3 large boneless skinless chicken breasts about 2 lbs. 3/4 cup reduced-sodium soy sauce 1/2 cup packed light brown sugar 1/4 cup + 1 Tbsp rice vinegar 2 Tbsp honey 1 Tbsp grated fresh ginger 3 cloves garlic minced 2 tsp chili garlic sauce 1 1/2 tsp toasted sesame oil 1/4 tsp black pepper Slurry 3 Tbsp cold water 3 Tbsp cornstarch Garnish sliced green onions sesame seeds Instructions Prepare If needed, trim chicken breasts of excess fat. Place chicken breasts in the bottom of a slow cooker insert. Combine sauce In a small mixing bowl, add soy sauce, light brown sugar, rice vinegar, honey, fresh ginger, garlic, chili garlic sauce, sesame oil, and black pepper. Whisk to combine well. Cook and shred Pour over chicken and cook on LOW for 6-7 hours. Remove chicken to a cutting board and shred. Reduce sauce Skim excess fat from the cooking liquid, then transfer the liquid to a saucepan. Heat over MED heat. In a small mixing bowl, combine the slurry ingredients (water and cornstarch) until smooth, then stir into saucepan. Continue heating and stirring over MED heat for a few minutes, until sauce has thickened a bit. Combine Add shredded chicken back to the slow cooker. Pour sauce over chicken and toss to coat. Serve Serve hot, over rice, sprinkled with green onions and sesame seeds. Notes I've estimated this recipe serves approximately 6 people, however feel free to divide it up into as many servings as you'd like. It's important to mix the cornstarch and cold water as directed, rather than just adding plain cornstarch to the hot liquid. Add plain cornstarch, without whisking it into a cold liquid first, will cause it to clump up into a bunch of tiny pieces that won't taste good. Mixing it with water allows it to incorporate into the sauce and thicken it as it cooks, with no clumping.Nutrition Calories: 268kcal | Carbohydrates: 31g | Protein: 27g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 1367mg | Potassium: 576mg | Fiber: 0.4g | Sugar: 24g | Vitamin A: 34IU | Vitamin C: 2mg | Calcium: 35mg | Iron: 1mg Source: The Chunky Chef ~~~~~ Rhonda in MO

Ginger Sesame Salmon Bites Tender and flaky bites of salmon are coated with a ginger sesame sauce, all cooked together in one pan, and ready in about 20-25 minutes! Prep Time10minutes mins Cook Time10minutes mins Total Time20minutes mins Course: Main Course Cuisine: American Keyword: easy salmon recipe 开云体育s: 4 servings Calories: 224kcal Author: The Chunky Chef Ingredients 1/4 cup reduced sodium soy sauce 1 1/2 Tbsp rice vinegar 1 1/2 Tbsp maple syrup 5 cloves garlic minced 1 inch piece fresh ginger finely minced or grated 3 tsp toasted sesame seed oil 1/4 tsp black pepper 1 lb. salmon filet cut into 1 inch pieces 1 Tbsp vegetable oil Garnishes black and white sesame seeds green onions sliced thinly Instructions Make sauce In a small mixing bowl, combine soy sauce, vinegar, maple syrup, garlic, ginger, sesame oil, and black pepper. Whisk to combine well. Sear salmon Heat a large heavy bottomed skillet with a lid (you'll need the lid later - or if you don't have a skillet with a lid, you can use foil later), over MED HIGH heat. Once hot, add vegetable oil. Add salmon pieces in a single layer, and let them cook undisturbed for about 2 minutes. Gently flip salmon pieces over and cook an additional 1-2 minutes on the other side. Add sauce Pour the sauce into the skillet, swirling it around to make sure the sauce is around each piece of salmon. Cover the skillet (or cover with foil if your skillet doesn’t have a lid), and cook for another 4-5 minutes, stirring and flipping the salmon occasionally, or until salmon is cooked through and flakes easily with a fork. Taste Give the salmon and sauce a taste and see if it needs any salt, if so, add a pinch of kosher or sea salt. Serve Serve hot, garnished with sesame seeds and green onions, and with rice if desired. Notes I've estimated this recipe serves 4, but please feel free to divide it up into as many servings as you'd like. If you don't have fresh ginger, you can use 1 Tbsp of ginger paste (like gourmet garden brand). This recipe tastes best when using real maple syrup. We love to serve this salmon over my Garlic Ginger Rice, or plain white rice.Nutrition Calories: 224kcal | Carbohydrates: 7g | Protein: 24g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Cholesterol: 62mg | Sodium: 625mg | Potassium: 648mg | Fiber: 0.2g | Sugar: 5g | Vitamin A: 46IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg Source: The Chunky Chef ~~~~~ Rhonda in MO

Ginger Black Pepper Beef Stir Fry This black pepper beef stir fry is made with tender pieces of steak that are tossed in a deliciously sticky, savory, and slightly sweet sauce that perfectly coats the beef and veggies! Prep Time15minutes mins Cook Time20minutes mins Total Time35minutes mins Course: Main Course Cuisine: Asian Keyword: beef stir fry, stir fry recipe 开云体育s: 4 servings Calories: 287kcal Author: The Chunky Chef Ingredients Sauce 1/4 cup dark soy sauce regular light soy sauce will work as well 1/4 cup oyster sauce 1 Tbsp Chinese rice wine not rice vinegar 1 cup reduced sodium beef broth 2 tsp ground black pepper 2 Tbsp packed light brown sugar 2 Tbsp cornstarch Stir fry 1 lb flank steak sliced thinly, across the grain 1/2 tsp black pepper 1/4 tsp kosher salt 3 1/2 Tbsp vegetable oil divided 1 medium yellow onion sliced so you have roughly 2" long pieces 1 - 2 Thai red chile peppers sliced 8 oz white button mushrooms sliced 4 cloves garlic minced 2 Tbsp grated fresh ginger 10 oz snow peas Garnishes sliced green onions sesame seeds sliced Thai chiles Instructions Make sauce In a small bowl, combine sauce ingredients (dark soy sauce, oyster sauce, rice wine, beef broth, black pepper, brown sugar, and cornstarch. Whisk to combine, then set aside. Sear beef Season steak slices with 1/2 tsp black pepper, and 1/4 tsp kosher salt. Heat a large skillet over MED HIGH heat. Once hot, add 1.5 Tbsp of the oil, then add steak in a single layer for 2-3 minutes, stirring occasionally so both sides cook and brown. Remove steak to a plate. Depending on the size of your pan, you may need to cook the beef in batches. Stir fry veggies To the same skillet, still over MED HIGH heat, add another 1 Tbsp of vegetable oil. Add mushrooms, stirring occasionally, cooking until they’re golden brown. Set aside on the plate with the steak. Add the last 1 Tbsp of oil, and the onion and Thai chiles. Cook for 2-3 minutes, stirring often, until softened and fragrant. Reduce heat to MED, then add garlic, ginger, and snow peas and cook for 1-2 minutes, stirring often. Combine Add the steak and mushrooms from the plate. Stir to combine. Give the sauce from step 1 a whisk to redistribute the cornstarch, then pour sauce into the skillet. Cook several minutes, stirring often, until mixture simmers and thickens enough to coat the back of a wooden spoon. Serve Serve hot, garnished with plenty of green onions, sesame seeds, and some additional sliced Thai chiles. We like to serve this beef over rice. Notes I've estimated this recipe serves 4, but feel free to divide it up into as many servings as you'd like. Since this is a stir fry, things move fairly quickly. I definitely recommend making sure all veggies are prepped, etc, and following the steps in the order I’ve written them, so things are prepped and ready for you. Otherwise, it can get pretty hectic.Nutrition Calories: 287kcal | Carbohydrates: 26g | Protein: 32g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 68mg | Sodium: 1532mg | Potassium: 964mg | Fiber: 4g | Sugar: 13g | Vitamin A: 787IU | Vitamin C: 49mg | Calcium: 88mg | Iron: 4mg Source: The Chunky Chef ~~~~~ Rhonda in MO

10 Minute Homemade Teriyaki Sauce Teriyaki Sauce is super easy, takes only 10 minutes to make and is way better than store-bought! Made with simple ingredients, this is going to become a staple for your kitchen. Prep Time5minutes mins Cook Time5minutes mins Total Time10minutes mins Course: Sauce Cuisine: Asian American Keyword: homemade teriyaki sauce, teriyaki sauce 开云体育s: 2 cups Author: Alyssa Rivers Ingredients 1 cup low-sodium soy sauce 1/2 cup brown sugar 2 tablespoons apple cider vinegar 3 garlic cloves minced 2 teaspoons sesame oil 1 teaspoon fresh grated ginger 1/4 cup water 3 tablespoons cornstarch Instructions In a medium-sized saucepan over medium-high heat, whisk together 1 cup low-sodium soy sauce, 1/2 cup brown sugar, 2 tablespoons apple cider vinegar, 3 garlic cloves, minced, 2 teaspoons sesame oil, and 1 teaspoon fresh grated ginger. Heat over medium-high heat and bring it to a simmer. In a small bowl, whisk together 1/4 cup water and 3 tablespoons cornstarch then add it into the saucepan. Whisk the sauce constantly until it starts to thicken. Remove from heat and cool. Use the homemade sauce immediately as needed or store it in a tightly sealed jar for up to two weeks. Notes Originally Posted on June 18, 2021 Updated on April 29, 2024Nutrition Calories: 735kcal | Carbohydrates: 155g | Protein: 14g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 8538mg | Potassium: 664mg | Fiber: 2g | Sugar: 111g | Vitamin A: 1IU | Vitamin C: 3mg | Calcium: 155mg | Iron: 6mg Source: The Recipe Critic ~~~~~ Rhonda in MO

Chocolate-covered Oreo cookie cake is a show-stopping dessert that combines the beloved flavor of Oreo cookies with rich chocolate cake and creamy frosting. This decadent cake features layers of moist chocolate cake stuffed with crushed Oreos and is frosted with luscious Oreo buttercream frosting. The final touch is a generous coating of chocolate ganache that adds an irresistible sheen and extra chocolatey goodness. Perfect for birthdays, celebrations or any occasion that calls for something sweet, this cake is sure to impress both Oreo lovers and chocolate enthusiasts alike. With its delightful combination of texture and flavor, each slice is a little piece of heaven! INGREDIENTS: For the Cake: list of 12 items ? 1 3/4 cups all-purpose flour ? 2 cups granulated sugar ? 3/4 cup unsweetened cocoa powder ? 1 1/2 teaspoons baking powder ? 1 1/2 teaspoons baking soda ? 1 teaspoon salt ? 2 large eggs ? 1 cup whole milk ? 1/2 cup vegetable oil ? 2 teaspoons vanilla extract ? 1 cup boiling water ? 1 cup crushed Oreo cookies (about 10-12 cookies) Oreo buttercream list end For the Oreo Buttercream: list of 5 items ? 1 cup unsalted butter, softened ? 4 cups powdered sugar ? 1/2 cup heavy cream (or milk) ? 1 teaspoon vanilla extract ? 1 cup crushed Oreo cookies (about 10-12 cookies) list end For the Chocolate Ganache: list of 3 items ? 1 cup heavy cream ? 8 ounces semi-sweet chocolate, chopped ? 2 tablespoons unsalted butter (optional, for shine) list end INSTRUCTIONS: list of 10 items 1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. 2. Mix Dry Ingredients: In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. 3. Combine Wet Ingredients: Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for about 2 minutes until well combined. 4. Add Boiling Water: Carefully stir in the boiling water until the batter is smooth (the batter will be thin). Fold in the crushed Oreo cookies. 5. Bake the Cakes: Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for about 10 minutes, then transfer to wire racks to cool completely. 6. Prepare the Oreo Buttercream: In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing on low speed until incorporated. Add the heavy cream and vanilla extract, then beat on medium speed until light and fluffy. Gently fold in the crushed Oreo cookies. 7. Assemble the Cake: Once the cakes are completely cool, place one layer on a serving plate. Spread a generous layer of Oreo buttercream on top. Place the second cake layer on top and frost the top and sides of the entire cake with the remaining Oreo buttercream. 8. Make the Chocolate Ganache: In a saucepan over medium heat, bring the heavy cream to a simmer. Remove from heat and add the chopped chocolate, stirring until smooth and glossy. If desired, stir in the butter for added shine. Let the ganache cool slightly before pouring. 9. Finish the Cake: Pour the chocolate ganache over the frosted cake, allowing it to drip down the sides. Let the ganache set before slicing. 10. Serve: Slice and serve this indulgent Chocolate-Covered Oreo Cookie Cake at room temperature. Enjoy every decadent bite! list end This chocolate-covered Oreo cookie cake is a delightful indulgence that beautifully combines rich chocolate cake with the iconic flavor of Oreos, creating a dessert that will be the star of any gathering!

Blackberry-buttermilk cake is a delightful dessert that combines the tart sweetness of blackberry with the tender crumb of buttermilk-infused batter. This simple yet elegant cake is perfect for brunch, tea time or as a light dessert after dinner. The juicy blackberry creates pockets of fruity goodness in every bite, while the buttermilk ensures moist and fluffy texture. Serve it plain or dusted with powdered sugar or a dollop of whipped cream for a truly special treat. INGREDIENTS list of 12 items ? 1 ? cups (220g) all-purpose flour ? 1 tsp baking powder ? ? tsp baking soda ? ? tsp salt ? ? cup (115g) unsalted butter, softened ? 1 cup (200g) granulated sugar ? 2 large eggs ? 1 tsp vanilla extract ? ? cup (120ml) buttermilk ? 1 cup (150g) fresh or frozen blackberries (if frozen, do not thaw) ? 1 tbsp granulated sugar (for topping) ? Optional: powdered sugar or whipped cream for serving list end INSTRUCTIONS list of 7 items 1. Preheat the Oven: list of 1 items nesting level 1 ? Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper. list end nesting level 1 2. Mix the Dry Ingredients: list of 1 items nesting level 1 ? In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. list end nesting level 1 3. Cream the Butter and Sugar: list of 1 items nesting level 1 ? In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 3 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. list end nesting level 1 4. Combine Wet and Dry Ingredients: list of 1 items nesting level 1 ? Gradually add the dry ingredients to the wet mixture in three additions, alternating with the buttermilk. Begin and end with the dry ingredients, mixing just until combined. list end nesting level 1 5. Prepare the Batter: list of 1 items nesting level 1 ? Gently fold in half of the blackberries, being careful not to overmix. Pour the batter into the prepared cake pan and smooth the top with a spatula. Scatter the remaining blackberries evenly over the batter and sprinkle with 1 tablespoon of sugar. list end nesting level 1 6. Bake the Cake: list of 1 items nesting level 1 ? Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. The edges should be golden brown. list end nesting level 1 7. Cool and Serve: list of 1 items nesting level 1 ? Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar or serve with whipped cream, if desired. list end nesting level 1 list end This blackberry buttermilk cake is soft, fruity, and wonderfully moist—a versatile dessert that’s perfect for any occasion, whether casual or fancy!