开云体育

Homemade Mozzarella Sticks 开云体育s: 20 pieces Prep Time: 10minutes mins Cook Time: 10minutes mins Freezing Time: 2hours hrs Total Time: 2hours hrs 20minutes mins Homemade Mozzarella Sticks are an easy, wonderfully ooey gooey snack! Freezing them before frying is the secret for even cooking and no cheese oozing out. Ingredients 16 oz block whole milk mozzarella cheese* 3 large eggs 3 cups Italian style bread crumbs** salt tallow (beef fat)*** (or other deep frying fat of choice) Instructions Cut the block of cheese into 1/2 inch thick sticks, a few inches tall (see blog photos). I had 20 pieces. Place the eggs in a bowl with 1/4 tsp salt and 1 tablespoon of water, and whisk to combine. Place the bread crumbs in a second bowl next to the eggs. Take a cheese stick and dip it into the egg, letting the excess drip off. Then coat it in the bread crumbs, shake off the excess, and place on a tray. Repeat with the remaining cheese sticks. Once each cheese stick has been breaded, take each one through the egg and bread crumbs again for a second coating, at a minimum. I prefer to bread the cheese sticks three times for a more robust shell, but two coats is sufficient to prevent the cheese from leaking during cooking. Freeze the mozzarella sticks, on the tray, for at least for two hours. Heat the tallow or frying fat of choice to 365F, using either a deep fryer or a heavy bottomed 8" saucepan monitored with a thermometer. You want the fat to come a few inches up the sides of the pan. Fry the mozzarella sticks in batches**** for about 2 minutes, until golden brown. Let the cheese sticks drain briefly on a paper towel, then serve promptly with marinara or your favorite dunking sauce. Enjoy! Notes *You may also use string cheese, if you prefer. I think block cheese is better because it has a more "stretchy" texture whereas string cheese has a more wet gooeyness. Block cheese also coats better than string cheese. But either cheese works well. Cut each string cheese piece in half to make smaller pieces. **If you only have regular bread crumbs, you may season them yourself by adding 1.5 tsp garlic powder, 1.5 tsp onion powder, 1.5 tsp dried oregano, 1.5 tsp dried thyme, and 3/4 tsp black pepper. The bread crumbs will likely already have salt. ***I add enough fat to come up the side of my frying pot or fryer by a few inches. This amount will vary depending on the size pan you use. For an 8" wide saucepan you will likely need about 4 cups of tallow or cooking fat. ****Do not overcrowd the pot. If using an 8" saucepan, I don't fry more than 6 or so at a time. Freezing: Store in an airtight container for up to 2 months, either fried or unfried. Storing leftovers: Store in an airtight container in the fridge for up to 5 days. Reheating: Place them in a 350F oven for 10 minutes, until hot and crisp. Because the cheese sticks have already been fried, they actually reheat nicely.Nutrition Calories: 143kcal, Carbohydrates: 13g, Protein: 9g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 40mg, Sodium: 277mg, Potassium: 64mg, Fiber: 1g, Sugar: 1g, Vitamin A: 178IU, Calcium: 200mg, Iron: 1mg Source: Fifteen Spatulas ~~~~~ Rhonda in MO

Easy Shakshuka Recipe Enjoy this tasty and easy Shakshuka Recipe of eggs poached in a slightly spicy smoky flavorful tomato sauce with onions, garlic, and sweet red bell pepper all topped with fresh parsley and Feta Cheese. To complete the meal serve with toasted pita or crusty bread. CourseBreakfast CuisineNorth African Keywordhow do you make shakshuka, how to make shakshuka, shakshuka recipe, shakshuka with feta, shashuka eggs, what is shakshuka Prep Time5minutes minutes Cook Time20minutes minutes 开云体育s6 servings Calories131kcal AuthorBeth Pierce Ingredients 1? tablespoons olive oil 1 medium onion, chopped 1 red bell pepper, seeded and diced 1 small jalapeno, seeded veins removed, minced 2 cloves garlic minced 1 tablespoon smoked paprika 1 teaspoon cumin 1-2 pinches cayenne pepper 1 28-ounce can crushed tomatoes 6 large eggs 2 tablespoons chopped fresh parsley ? cup Feta cheese kosher salt and black pepper to taste Crusty bread or toasted pita bread optional Instructions Heat the olive oil in a large skillet over medium heat. Add the onions and cook until lightly browned on the edges and starting to soften, about 5 minutes. Add the red bell peppers and jalapeno. Cook until the peppers and the onions are soft. Reduce the heat to low and add the garlic, smoked paprika, cumin, and cayenne pepper. Cook for 1 minute, stirring constantly. Stir in the crushed tomatoes and bring the mixture to a gentle boil. Reduce the heat and simmer for 5-10 minutes. Make 6 small wells in the sauce using a spoon and drop the eggs into the hot mixture, spacing them as evenly apart as possible. Cover and let the eggs simmer on low until the whites are set. Uncover and sprinkle with fresh parsley and crumbled feta. Season with salt and pepper to taste. Serve with crusty bread or toasted pitas. Notes Cover the dish and simmer the eggs on low. It can take a few minutes for them to set. Spooning the tomato mixture over the egg whites helps them set. As an alternative to simmering the eggs cook everything in an ovenproof skillet. After adding the eggs carefully transfer the skillet to the oven and cook for about 10 minutes or until the eggs are set. Be very careful and use oven mitts when removing the skillet from the oven as everything is hot including the handle to the skillet. I prefer to make this recipe in a non cast-iron skillet. As acidic tomato dishes that simmer for a while can pick up metallic flavors from the cast iron. With traditional shakshuka the dish is served when the eggs have runny yolks. However, if this is not your preference, then cook them all the way through. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at a reduced power.Nutrition Calories: 131kcal | Carbohydrates: 5g | Protein: 7g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 169mg | Sodium: 138mg | Potassium: 187mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1671IU | Vitamin C: 32mg | Calcium: 71mg | Iron: 2mg Source: Small Town Woman ~~~~~ Rhonda in MO

Creamy Pea Salad Recipe This delectable creamy pea salad comes together in less than ten minutes. Making it the perfect side dish and a favorite at family reunions, potlucks and picnics. CourseSalad CuisineSouthern Keywordhow do you make pea salad, how to make pea salad, pea salad recipe Prep Time10minutes minutes 开云体育s6 servings Calories303kcal AuthorBeth Pierce Ingredients Pea Salad Dressing 1/3 cup sour cream 1/4 cup mayonnaise 1 tablespoon apple cider vinegar 1/4 teaspoon kosher salt 1/4 teaspoon fresh ground black pepper Pea Salad 16 ounces frozen sweet baby peas thawed 1/4 cup finely chopped red onion 3/4 cup sharp cheddar cheese cut into very small cubes 6 slices bacon cooked crispy finely chopped Instructions Whisk together the sour cream, mayonnaise, apple cider vinegar, salt and pepper. Add thawed peas, red onion, cheddar cheese and bacon; stirring gently to combine. Season with salt and pepper to taste. Notes Use shredded cheddar cheese or a shredded cheese blend in place of the cubed cheese Add 1-2 cloves of minced garlic or 1/4 teaspoon garlic powder Substitute hard-boiled eggs for the bacon or better yet just add them. I have found that the best way to hard-boil eggs is to steam them. The water should be boiling and the steam should be present before adding the eggs. Steam 15 minutes for large eggs and plunge into ice cold water. Use frozen peas for this recipe. Canned peas do not hold well. They will become mushy in this salad. In a huge hurry? Skip the dressing and add about 1/2 cup of your favorite ranch dressing. For extra color and flavor add a little finely chopped red bell pepper or pimentos. Substitute finely chopped ham or Canadian bacon in place of the bacon. Store leftovers in an airtight container in the refrigerator for up to 3 days. Nutrition Calories: 303kcal | Carbohydrates: 13g | Protein: 11g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 0.05g | Cholesterol: 40mg | Sodium: 402mg | Potassium: 269mg | Fiber: 4g | Sugar: 5g | Vitamin A: 814IU | Vitamin C: 31mg | Calcium: 136mg | Iron: 1mg Source: Small Town Woman ~~~~~ Rhonda in MO

Mexican Lasagna Recipe Indulge in this Mexican Lasagna with layers of melted cheese, taco-seasoned ground beef, and creamy refried beans. Coursemain meal pasta CuisineMexican Keywordbest Mexican lasagna recipe, how to make Mexican lasagna, what is Mexican lasagna Prep Time35minutes minutes Cook Time50minutes minutes 开云体育s12 servings Calories331kcal AuthorBeth Pierce Ingredients 15 lasagna noodles not no boil 1 ? lbs lean ground beef 1 small onion finely chopped 2 cloves garlic minced 4 tablespoons taco seasoning 1 cup water 1 14.5 ounce can salsa style tomatoes 1 16 ounce can refried beans ? cup sour cream kosher salt and fresh ground black pepper 4 cups shredded Mexican cheese blend see notes fresh tomatoes diced optional chopped fresh cilantro optional sliced green onions optional sour cream optional Instructions Boil your noodles according to package instructions and drain well. Meanwhile brown the ground beef in a large skillet over medium heat. About halfway through the browning process add the onions and continue cooking until the beef is brown and the onions are soft. Then reduce the heat and add the garlic cooking for 1 minute and stirring constantly. Drain any excess grease or simply tilt the skillet and use a paper towel to absorb any excess grease. Add the taco seasoning and water simmering for 10 minutes. Add 1/2 can of salsa style tomatoes and simmer for 2-3 minutes. In a small sauce saucepan combine refried beans and sour cream. Heat on low until smooth and warm; stirring frequently. Season with kosher salt and fresh ground black pepper. Assemble the lasagna by spreading 2-3 tablespoons of salsa style tomatoes in the bottom of a 9 x 13 inch casserole dish. Layer with 3 lasagna noodles, half the seasoned meat mixture, 3 more lasagna noodles, all the refried bean mixture, 3 more lasagna noodles, half of the cheese blend, 3 more lasagna noodles, the remaining seasoned meat mixture, and 3 more lasagna noodles. Then spread the remaining salsa tomatoes and top with the remaining Mexican blend. Cover with aluminum foil and bake in preheated 350 degree oven for 30 minutes. Remove the foil and continue baking for 20 minutes or until the cheese is melted and the casserole is heated through. Remove from the oven and let sit for 10-15 minutes. If desired top with diced tomatoes, chopped cilantro, thinly sliced green onions and sour cream. Notes Are you short on time? Cut out the chopped onion and minced garlic, as most quality taco seasoning spices already include them to some extent. For a change of pace, try using corn or flour tortillas instead of the lasagna noodles. Always let lasagna stand for 12-15 minutes after removing from the oven. This helps all the layers stay intact without slipping. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power.Nutrition Calories: 331kcal | Carbohydrates: 29g | Protein: 26g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 62mg | Sodium: 400mg | Potassium: 333mg | Fiber: 1g | Sugar: 2g | Vitamin A: 337IU | Vitamin C: 1mg | Calcium: 452mg | Iron: 2mg Source: Small Town Woman ~~~~~ Rhonda in MO

Mimi's Cafe Carrot Bread Original Serves: 10 This recipe is great. It makes a very light (not compact) carrot bread/cake and is so simple to make!! I substituted light muscovado sugar for the brown sugar and cake was darker than usual but just as yummy. Author: Submitted by Onowahine Recipe Type: Quick Breads Total Time: 45 min Prep Time: 15 min Cook Time: 30 min Ingredients: 1 1/2 cups flour all-purpose flour 1 teaspoon baking soda baking soda 2 teaspoons baking powder baking powder 2 teaspoons cinnamon cinnamon 1/2 teaspoon salt salt 1 cup vegetable oil vegetable oil 1 1/2 cups brown sugar brown sugar firmly packed 3 eggs eggs 1/2 cup walnuts chopped walnuts 1/2 cup crushed pineapple canned crushed pineapple in juice drained 1/2 cup raisins raisins 1 cup carrots finely shredded carrot Directions: Sift first five ingredients into a mixing bowl. In a separate bowl, whisk together the oil, sugar and eggs. Stir the liquid mixture into the flour; mix well. Add the next four ingredients; stir again. Grease and flour a 9-inch square pan or four mini-loaf pans. (Fill the pans 2/3 full with batter). Bake at 350* for about 40 minutes. (Mini loaves take about 30 minutes.). Yield: one 9-inch square, or four 3" x 6" mini-loaves. Source: food.com Ginny Butterfield Cranberry Twp, Pa

Cheese Puffs, also known as gougeres, are light and airy pastry bites made with choux dough and loaded with cheese. These delightful little puffs are crispy on the outside and soft on the inside, with rich, cheesy flavor that makes them irresistible. They are perfect as appetizers, snacks or party treats, and they pair wonderfully with wine or champagne. Whether you serve them warm from the oven or at room temperature, these cheese puffs are sure to be hits with your guests. Ingredients: list of 8 items ? 1/2 cup unsalted butter, cut into pieces ? 1 cup water ? 1/2 teaspoon salt ? 1/4 teaspoon black pepper ? 1 cup all-purpose flour ? 4 large eggs ? 1 cup grated Gruyère, cheddar, or Parmesan cheese ? Optional: 1/4 teaspoon cayenne pepper or a pinch of nutmeg for added flavor list end Instructions: list of 7 items 1. Preheat the Oven: Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper. 2. Make the Choux Dough: In a medium saucepan, combine the butter, water, salt, and pepper (and cayenne or nutmeg, if using). Bring the mixture to a boil over medium heat. Once the butter is fully melted, remove the saucepan from the heat and add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan. 3. Cool the Dough: Let the dough cool slightly for 3-5 minutes. This prevents the eggs from cooking when they are added. 4. Add the Eggs: Add the eggs one at a time, beating well after each addition. The dough should become smooth and shiny. It might look like it’s separating at first, but keep beating, and it will come together. Stir in the grated cheese until evenly distributed. 5. Pipe or Spoon the Dough: Transfer the dough to a piping bag fitted with a large round tip, or use a spoon. Pipe or drop tablespoon-sized mounds of dough onto the prepared baking sheets, spacing them about 2 inches apart. If you want uniform shapes, you can smooth the tops with a wet fingertip. 6. Bake: Bake in the preheated oven for 20-25 minutes, or until the cheese puffs are golden brown and puffed up. Avoid opening the oven door during the first 15 minutes of baking to prevent them from deflating. 7. Cool and Serve: Remove the cheese puffs from the oven and let them cool slightly on the baking sheets. Serve warm or at room temperature. list end Enjoy these delightful cheese puffs as savory snacks that are perfect for any occasion!

These Parmesan baked potatoes are the ultimate comfort food, combining crispy edges with a tender, fluffy center. With a generous coating of Parmesan cheese and savory herbs, each bite delivers rich, cheesy flavor and delightful crunch. Perfect as side dishes or even snacks, these potatoes are easy to make, requiring just a few ingredients you likely have on hand. The blend of melted Parmesan and spices baked in the potato creates a golden crust that is simply irresistible. INGREDIENTS: list of 7 items ? 4 medium potatoes, halved lengthwise (Russet or Yukon Gold work well) ? 1/3 cup grated Parmesan cheese ? 1 tsp garlic powder ? 1 tsp dried Italian herbs (such as basil, oregano, or rosemary) ? Salt and black pepper, to taste ? 2 tbsp olive oil or melted butter ? Fresh parsley, chopped (for garnish) list end INSTRUCTIONS: list of 6 items 1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking. 2. In a small bowl, combine Parmesan cheese, garlic powder, Italian herbs, salt, and pepper. 3. Brush the cut side of each potato half with olive oil or melted butter. Then, dip the cut side into the Parmesan mixture, pressing gently to ensure the cheese and herbs stick well. 4. Place the potatoes, cut side down, on the prepared baking sheet. 5. Bake in the preheated oven for 35–40 minutes, or until the potatoes are tender and the Parmesan crust is golden and crisp. 6. Remove from the oven and let them cool slightly before serving. Garnish with chopped parsley if desired. list end Serve these Parmesan Baked Potatoes warm, and enjoy the crisp, cheesy delight!

Old-fashioned Ozark meat loaf is a comforting, hearty dish that’s packed with the rich, savory flavor of traditional Ozark cooking. Made with ground beef, bread crumbs and a perfect blend of spices, this meat loaf is simple yet satisfying. Topped with tangy glaze of ketchup and brown sugar, it bakes up tender and juicy, creating a nostalgic meal that tastes like home. This classic recipe is perfect for Sunday dinner or any night you crave a wholesome, old-fashioned meal. Serve it with mashed potatoes and green beans for the ultimate comfort food experience. INGREDIENTS: list of 10 items ? 1 1/2 lbs ground beef (80/20 for best flavor) ? 1 small onion, finely chopped ? 2 cloves garlic, minced ? 1 cup breadcrumbs ? 1/2 cup milk ? 1 large egg, beaten ? 1 tbsp Worcestershire sauce ? 1 tsp dried thyme ? 1 tsp paprika ? Salt and black pepper, to taste list end For the Glaze: list of 3 items ? 1/3 cup ketchup ? 2 tbsp brown sugar ? 1 tsp yellow mustard list end INSTRUCTIONS: list of 6 items 1. Preheat the Oven: list of 1 items nesting level 1 ? Preheat your oven to 350°F (175°C) and lightly grease a loaf pan or line it with parchment paper. list end nesting level 1 2. Prepare the Meatloaf Mixture: list of 1 items nesting level 1 ? In a large bowl, combine the ground beef, chopped onion, minced garlic, breadcrumbs, milk, beaten egg, Worcestershire sauce, thyme, paprika, salt, and pepper. Mix until everything is well combined but do not overmix. list end nesting level 1 3. Shape the Meatloaf: list of 1 items nesting level 1 ? Transfer the meat mixture into the prepared loaf pan and shape it into a loaf. list end nesting level 1 4. Prepare the Glaze: list of 1 items nesting level 1 ? In a small bowl, mix together the ketchup, brown sugar, and mustard. Spread the glaze evenly over the top of the meatloaf. list end nesting level 1 5. Bake: list of 1 items nesting level 1 ? Bake the meatloaf for 55-60 minutes, or until the internal temperature reaches 160°F (70°C). Let it rest for 5-10 minutes before slicing. list end nesting level 1 6. Serve: list of 1 items nesting level 1 ? Slice and serve the meatloaf with classic sides like mashed potatoes and vegetables. list end nesting level 1 list end Old-fashioned Ozark meat loaf is a timeless dish that’s packed with flavor and heartwarming nostalgia. With its tender, juicy texture and tangy glaze, it’s a comforting, crowd-pleasing dinner the whole family will love.

Ground beef tacos are classic, easy-to-make meals that are perfect for a quick weeknight dinner or fun family gathering. Packed with flavor, these tacos feature seasoned ground beef cooked to perfection and served in crispy taco shells or soft tortillas. Customize your tacos with your favorite toppings, like shredded cheese, fresh lettuce, juicy tomato and tangy sour cream, to create a delicious and satisfying meal everyone will love. This versatile recipe is not only quick to prepare but also allows for endless creativity with toppings, making it a favorite choice for any taco night. INGREDIENTS list of 8 items ? 1 pound ground beef ? 1 tablespoon olive oil ? 1 small onion, diced ? 2 cloves garlic, minced ? 2 tablespoons taco seasoning (store-bought or homemade) ? 1/2 cup tomato sauce or 1/4 cup water ? Salt and black pepper, to taste ? 8 taco shells or small flour tortillas list end Toppings (optional): list of 7 items ? Shredded lettuce ? Diced tomatoes ? Shredded cheddar cheese ? Sliced jalape?os ? Sour cream ? Salsa ? Chopped fresh cilantro list end INSTRUCTIONS list of 6 items 1. Cook the beef: list of 1 items nesting level 1 ? Heat olive oil in a large skillet over medium-high heat. Add the diced onion and sauté for 2-3 minutes until translucent. Add the minced garlic and cook for another 30 seconds until fragrant. list end nesting level 1 2. Brown the ground beef: list of 1 items nesting level 1 ? Add the ground beef to the skillet. Cook, breaking up the meat with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess fat. list end nesting level 1 3. Season the beef: list of 1 items nesting level 1 ? Stir in the taco seasoning and tomato sauce (or water). Mix well to coat the beef evenly. Reduce heat to low and simmer for 5 minutes, allowing the flavors to meld. Adjust seasoning with salt and black pepper to taste. list end nesting level 1 4. Prepare the taco shells: list of 1 items nesting level 1 ? If using taco shells, warm them in the oven according to package instructions. If using flour tortillas, heat them in a dry skillet or microwave until warm and pliable. list end nesting level 1 5. Assemble the tacos: list of 1 items nesting level 1 ? Fill each taco shell or tortilla with a generous portion of the seasoned ground beef. Top with your choice of toppings, such as shredded lettuce, diced tomatoes, cheese, jalape?os, sour cream, salsa, and cilantro. list end nesting level 1 6. Serve: list of 1 items nesting level 1 ? Serve the tacos immediately, with additional toppings on the side for guests to customize their own. list end nesting level 1 list end Enjoy your Ground Beef Tacos as a flavorful and easy meal that’s sure to be a hit with everyone at the table, perfect for any taco night or casual gathering!

These soft fish tacos offer fresh and flavorful takes on classic dishes, perfect for quick weeknight dinners or casual gatherings. Tender, flaky fish is seasoned with a blend of spices and gently pan-seared to create a crispy exterior, while maintaining its juicy interior. Wrapped in soft corn tortillas and topped with a zesty slaw, these tacos are both satisfying and light. The addition of creamy avocado crema and a squeeze of lime brings all the elements together for a delightful burst of flavor in every bite. Whether you’re a seasoned taco lover or new to this dish, these soft fish tacos are sure to become favorites! Ingredients: For the Fish: list of 9 items ? 1 lb white fish fillets (such as cod or tilapia) ? 1 tablespoon olive oil ? 1 teaspoon chili powder ? 1/2 teaspoon cumin ? 1/2 teaspoon paprika ? 1/2 teaspoon garlic powder ? 1/4 teaspoon onion powder ? 1/4 teaspoon salt ? 1/4 teaspoon black pepper list end For the Slaw: list of 7 items ? 2 cups shredded cabbage (green or purple) ? 1 cup shredded carrots ? 1/4 cup chopped fresh cilantro ? 2 tablespoons mayonnaise ? 1 tablespoon lime juice ? 1 teaspoon honey ? Salt and pepper to taste list end For the Avocado Crema: list of 5 items ? 1 ripe avocado ? 1/4 cup sour cream ? 1 tablespoon lime juice ? 1/4 teaspoon garlic powder ? Salt to taste list end Additional: list of 3 items ? 8 small corn tortillas ? Lime wedges, for serving ? Fresh cilantro, for garnish list end Instructions: list of 6 items 1. Prepare the Fish: In a small bowl, mix together the chili powder, cumin, paprika, garlic powder, onion powder, salt, and black pepper. Rub the spice mixture evenly over the fish fillets. Heat olive oil in a large skillet over medium-high heat. Cook the fish for about 3-4 minutes per side, or until cooked through and golden brown. Remove from heat and flake the fish into bite-sized pieces. 2. Make the Slaw: In a large bowl, combine shredded cabbage, shredded carrots, and chopped cilantro. In a small bowl, whisk together mayonnaise, lime juice, honey, salt, and pepper. Toss the slaw with the dressing until well coated. Adjust seasoning to taste. 3. Prepare the Avocado Crema: In a blender or food processor, combine the avocado, sour cream, lime juice, garlic powder, and a pinch of salt. Blend until smooth and creamy. Adjust seasoning if needed. 4. Warm the Tortillas: Heat the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until warm and pliable. 5. Assemble the Tacos: Place a few pieces of flaked fish onto each tortilla. Top with a generous spoonful of slaw and a drizzle of avocado crema. Garnish with fresh cilantro and a squeeze of lime juice. 6. Serve: Serve the tacos immediately, with extra lime wedges on the side for added brightness. list end Enjoy these soft fish tacos as a vibrant and tasty addition to your meal rotation!

Chicken fajita casserole is a flavorful and easy-to-make dinner that brings the zesty, smoky flavor of fajitas in comforting casserole form. This dish layers tender chicken, sauteed pepper and onion seasoned with fajita spices and a cheesy, creamy base, all baked together until bubbly and golden. It’s a great option for busy weeknights, as it’s simple to prepare and can be customized with your favorite toppings, like sour cream, avocado or salsa. This chicken fajita casserole is a crowd-pleasing, one-pan meal that’s sure to satisfy everyone’s cravings for bold, Mexican-inspired flavor. INGREDIENTS: list of 13 items ? 2 cups cooked chicken, shredded (about 2-3 chicken breasts) ? 1 tablespoon olive oil ? 1 red bell pepper, thinly sliced ? 1 green bell pepper, thinly sliced ? 1 small onion, thinly sliced ? 1 packet (1 ounce) fajita seasoning mix (or homemade seasoning) ? 1 can (10 ounces) diced tomatoes with green chilies, drained ? 1/2 cup sour cream ? 1/2 cup cream cheese, softened ? 1 1/2 cups shredded Mexican cheese blend (or cheddar cheese) ? 1 cup tortilla chips, crushed ? 1/4 cup fresh cilantro, chopped (for garnish) ? Optional toppings: salsa, avocado, jalape?os, or lime wedges list end INSTRUCTIONS: list of 6 items 1. Preheat the Oven: Preheat your oven to 375°F (190°C) and grease a 9×9-inch or similar-sized baking dish with cooking spray or a little oil. 2. Cook the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the sliced bell peppers and onion, and sauté for 5-7 minutes until softened. Stir in the fajita seasoning mix and cook for another minute, until the spices are fragrant. Remove from heat. 3. Prepare the Chicken Mixture: In a large bowl, combine the shredded chicken, sautéed vegetables, diced tomatoes with green chilies, sour cream, cream cheese, and 1 cup of shredded cheese. Stir until well combined. 4. Assemble the Casserole: Spread the chicken and vegetable mixture evenly into the prepared baking dish. Top with the remaining 1/2 cup of shredded cheese and the crushed tortilla chips. 5. Bake: Bake in the preheated oven for 20-25 minutes, or until the casserole is hot and bubbly, and the cheese is melted and golden on top. 6. Serve: Remove from the oven and let it cool for a few minutes. Garnish with chopped cilantro and optional toppings like salsa, avocado, or lime wedges before serving. list end This Chicken Fajita Casserole is a deliciously satisfying meal that brings all the flavors of fajitas in an easy-to-make, family-friendly casserole. It’s perfect for a quick dinner or meal prep for the week ahead!

Chicken cordon bleu casserole is a comforting, easy-to-make dish that takes all the flavor of the classic French-inspired chicken cordon bleu and transforms it into a delicious, cheesy casserole. This dish layers tender chicken, savory ham and melty Swiss cheese in rich, creamy sauce, then finishes with crispy bread crumb topping. It’s perfect for busy weeknights or when you’re craving a cozy, hearty meal without the fuss of rolling and stuffing chicken. This casserole is a crowd pleaser that offers the same indulgent flavor with minimal effort. INGREDIENTS: list of 12 items ? 4 cups cooked chicken, shredded or cubed ? 1 ? cups diced ham ? 1 ? cups shredded Swiss cheese ? 1 cup whole milk ? 1 cup heavy cream ? 2 tbsp Dijon mustard ? 1 tsp garlic powder ? ? tsp onion powder ? Salt and pepper to taste ? 1 cup breadcrumbs ? 2 tbsp melted butter ? Fresh parsley (for garnish, optional) list end INSTRUCTIONS: list of 6 items 1. Preheat the Oven: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch casserole dish. 2. Assemble the Layers: Spread the cooked chicken evenly in the bottom of the casserole dish. Layer the diced ham on top of the chicken, followed by the shredded Swiss cheese. 3. Make the Sauce: In a medium saucepan, heat the milk and cream over medium heat. Whisk in the Dijon mustard, garlic powder, onion powder, salt, and pepper. Continue to stir until the mixture is heated through and slightly thickened, about 5 minutes. Pour the sauce evenly over the chicken, ham, and cheese layers. 4. Prepare the Topping: In a small bowl, mix the breadcrumbs with melted butter until well coated. Sprinkle the breadcrumb mixture evenly over the casserole. 5. Bake: Bake the casserole in the preheated oven for 25-30 minutes, or until the top is golden brown and the cheese is bubbly. 6. Serve: Let the casserole cool for a few minutes, then garnish with fresh parsley if desired. list end Enjoy this delicious, easy-to-make Chicken Cordon Bleu Casserole for a comforting family meal that brings together the flavors of a classic favorite!

Curried chicken and rice is a flavorful and comforting one-pot dish that combines tender chicken, fragrant spices and fluffy rice. The curry adds warmth and depth to the dish, making it perfect for an easy weeknight meal or family gathering. This dish is versatile, and you can add vegetables to make it a complete meal. INGREDIENTS: list of 16 items ? 1 1/2 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces ? 1 cup basmati or jasmine rice, rinsed ? 1 onion, finely chopped ? 3 cloves garlic, minced ? 1 tablespoon fresh ginger, minced ? 2 tablespoons curry powder (adjust to taste) ? 1 teaspoon turmeric (optional, for extra color) ? 1 teaspoon ground cumin ? 1/4 teaspoon cayenne pepper (optional, for heat) ? 2 tablespoons olive oil ? 2 cups chicken broth ? 1 cup coconut milk (optional, for a creamier texture) ? 1 cup frozen peas (or diced carrots, bell peppers, or spinach) ? Salt and pepper, to taste ? Fresh cilantro, chopped (for garnish) ? Lemon wedges (for serving) list end INSTRUCTIONS: list of 6 items 1. Sear the chicken: list of 1 items nesting level 1 ? Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Season the chicken with salt and pepper, then add it to the pan. Cook for 5-7 minutes until browned on all sides. Remove the chicken from the pan and set aside. list end nesting level 1 2. Sauté the onions and spices: list of 2 items nesting level 1 ? In the same pan, add the remaining tablespoon of olive oil. Add the chopped onion and cook for 3-4 minutes until softened. Stir in the garlic and ginger, and cook for another minute until fragrant. ? Add the curry powder, turmeric, cumin, and cayenne pepper (if using). Cook for 1-2 minutes, stirring constantly to toast the spices and enhance their flavor. list end nesting level 1 3. Add the rice and liquids: list of 1 items nesting level 1 ? Stir in the rice and cook for 1 minute to coat it with the spices. Add the chicken broth, coconut milk (if using), and the browned chicken back into the pan. Stir to combine, then bring the mixture to a boil. list end nesting level 1 4. Simmer the dish: list of 1 items nesting level 1 ? Once boiling, reduce the heat to low, cover the pan, and let it simmer for 15-18 minutes, or until the rice is cooked and the liquid is absorbed. Stir in the peas (or other vegetables) during the last 5 minutes of cooking. list end nesting level 1 5. Fluff and serve: list of 1 items nesting level 1 ? Once the rice is fully cooked, remove the pan from the heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork and garnish with fresh cilantro. list end nesting level 1 6. Serve: list of 1 items nesting level 1 ? Serve the curried chicken and rice hot with lemon wedges on the side for extra brightness. list end nesting level 1 list end This Curried Chicken and Rice dish is warm, fragrant, and packed with flavor. It’s a one-pot meal that’s both comforting and easy to make, perfect for any night of the week!

Blueberry French toast casserole is the ultimate breakfast or brunch dish - easy to make, indulgent and bursting with fresh fruit. This dish combines the comfort of traditional French toast with the convenience of a casserole, making it perfect for serving a crowd or prepping ahead for a busy morning. Layers of soft, custardy bread are infused with sweet and tangy blueberry filling, then baked to golden perfection. The result is a beautiful, decadent casserole that’s crispy on top, tender on the inside and filled with pockets of juicy blueberries. Whether you serve it for a holiday breakfast, weekend brunch or special occasion, this casserole is sure to impress and satisfy everyone at the table. INGREDIENTS: FOR THE CASSEROLE: list of 9 items ? 1 loaf (about 10-12 slices) day-old French bread or challah, cubed ? 1 1/2 cups fresh blueberries (or frozen, thawed) ? 8 large eggs ? 2 cups whole milk ? 1/4 cup heavy cream ? 1/2 cup granulated sugar ? 1 teaspoon vanilla extract ? 1 teaspoon ground cinnamon ? 1/4 teaspoon salt list end FOR THE BLUEBERRY SAUCE (OPTIONAL BUT RECOMMENDED): list of 5 items ? 1 cup fresh blueberries (or frozen, thawed) ? 1/4 cup granulated sugar ? 1 tablespoon lemon juice ? 1 teaspoon cornstarch (optional, for thickening) ? 1/4 cup water list end FOR THE TOPPING: list of 3 items ? 1 tablespoon unsalted butter, cubed ? 2 tablespoons light brown sugar (optional) ? Powdered sugar, for dusting (optional) list end INSTRUCTIONS: list of 5 items 1. Prepare the Casserole: list of 2 items nesting level 1 ? Grease a 9×13-inch baking dish with butter or non-stick spray. Layer the cubed bread evenly in the baking dish. ? Sprinkle the fresh blueberries over the bread cubes, distributing them evenly throughout. list end nesting level 1 2. Make the Custard: list of 3 items nesting level 1 ? In a large mixing bowl, whisk together the eggs, milk, heavy cream, granulated sugar, vanilla extract, cinnamon, and salt. Whisk until smooth and fully combined. ? Pour the custard mixture evenly over the bread and blueberries, making sure all the bread cubes are soaked in the mixture. Gently press down on the bread with a spatula to ensure it absorbs the custard. ? Cover the casserole with plastic wrap or aluminum foil and refrigerate for at least 1 hour (or overnight, for maximum flavor and convenience). This will allow the bread to soak up the custard and become soft and custardy. list end nesting level 1 3. Prepare the Blueberry Sauce (optional): list of 2 items nesting level 1 ? In a small saucepan, combine 1 cup of blueberries, granulated sugar, lemon juice, cornstarch (if using), and water. Cook over medium heat, stirring occasionally, until the mixture comes to a simmer and thickens, about 5-7 minutes. ? If you prefer a chunky sauce, leave it as is. For a smoother consistency, you can use a whisk or immersion blender to puree it. Set aside to cool slightly. list end nesting level 1 4. Bake the Casserole: list of 3 items nesting level 1 ? Preheat the oven to 350°F (175°C). Remove the casserole from the fridge and let it sit at room temperature for 10-15 minutes while the oven preheats. ? Dot the top of the casserole with cubed butter and sprinkle with light brown sugar if desired, for added sweetness and crunch. ? Bake the casserole for 40-45 minutes, or until the top is golden brown and the custard is set. If the top starts to brown too quickly, you can cover the casserole with foil and continue baking until fully cooked. list end nesting level 1 5. Serve: list of 1 items nesting level 1 ? Let the casserole cool for about 5 minutes before serving. Drizzle the blueberry sauce over individual servings or serve it on the side. Dust with powdered sugar for an extra touch of sweetness, if desired. list end nesting level 1 list end

Golden, crispy chicken meets rich marinara sauce and gooey, melted cheese in this classic Italian-American dish. Crispy chicken Parmesan is the ultimate comfort food, perfect for weeknight dinners or a special gathering. The secret lies in the perfectly seasoned bread crumbs and a quick pan-fry to achieve that signature crunch. Layered with marinara and topped with mozzarella and Parmesan, this dish is baked to perfection and best served with a side of spaghetti or fresh green salad. It’s a family favorite that never fails to impress! ----- INGREDIENTS: list of 2 items ? For the chicken: list of 10 items nesting level 1 ? 4 boneless, skinless chicken breasts ? 1 cup all-purpose flour ? 2 large eggs ? 1 cup Italian-style breadcrumbs ? 1 cup grated Parmesan cheese ? 1 teaspoon garlic powder ? 1 teaspoon dried oregano ? 1 teaspoon salt ? ? teaspoon black pepper ? ? cup vegetable oil (for frying) list end nesting level 1 ? For the topping: list of 4 items nesting level 1 ? 2 cups marinara sauce ? 1 ? cups shredded mozzarella cheese ? ? cup grated Parmesan cheese ? Fresh basil leaves (optional, for garnish) list end nesting level 1 list end ----- INSTRUCTIONS: list of 6 items 1. Prepare the chicken: list of 3 items nesting level 1 ? Preheat your oven to 375°F (190°C). ? Pound the chicken breasts to an even thickness (about ? inch) to ensure even cooking. ? Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs, Parmesan cheese, garlic powder, oregano, salt, and pepper mixed together. list end nesting level 1 2. Bread the chicken: list of 3 items nesting level 1 ? Dredge each chicken breast in flour, shaking off excess. ? Dip into the eggs, ensuring a full coat. ? Press into the breadcrumb mixture, coating evenly. Set aside. list end nesting level 1 3. Fry the chicken: list of 2 items nesting level 1 ? Heat the vegetable oil in a large skillet over medium heat. ? Fry the chicken breasts for 2-3 minutes per side until golden and crispy. Transfer to a paper towel-lined plate to drain excess oil. list end nesting level 1 4. Assemble the dish: list of 3 items nesting level 1 ? Spread 1 cup of marinara sauce in the bottom of a 9×13-inch baking dish. ? Arrange the crispy chicken breasts on top of the sauce. ? Spoon the remaining marinara sauce over the chicken, then sprinkle with mozzarella and Parmesan cheese. list end nesting level 1 5. Bake: list of 1 items nesting level 1 ? Bake uncovered for 20-25 minutes, or until the cheese is melted and bubbly and the chicken is fully cooked (internal temperature of 165°F or 74°C). list end nesting level 1 6. Serve: list of 1 items nesting level 1 ? Garnish with fresh basil leaves, if desired, and serve hot with spaghetti or a side salad. list end nesting level 1 list end ----- Enjoy this irresistible Crispy Chicken Parmesan that will have everyone asking for seconds!

Bacon scalloped potatoes are decadent and comforting dishes that elevate classic scalloped potatoes with the addition of crispy, smoky bacon. Layers of tender potatoes are baked in rich, creamy sauce infused with garlic, onion and melted cheese, creating a dish that’s as indulgent as it is satisfying. The bacon adds savory depth and delightful crunch, making this the perfect side dish for holiday gatherings, family dinner or any special occasion. Whether served alongside a roast or as the star of the meal, bacon scalloped potatoes are sure to be crowd pleasers with their combinations of creamy, cheesy goodness and crispy bacon. INGREDIENTS: list of 13 items ? 4 large russet potatoes, peeled and thinly sliced ? 6 slices bacon, cooked until crispy and crumbled ? 1 medium onion, finely chopped ? 3 cloves garlic, minced ? 3 tablespoons unsalted butter ? 3 tablespoons all-purpose flour ? 2 cups whole milk ? 1 cup heavy cream ? 1 1/2 cups shredded cheddar cheese (divided) ? 1/2 cup grated Parmesan cheese ? Salt and black pepper, to taste ? 1/2 teaspoon dried thyme ? Fresh parsley, chopped (for garnish) list end INSTRUCTIONS: list of 7 items 1. Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or non-stick spray. 2. Prepare the Sauce: In a large skillet, melt the butter over medium heat. Add the chopped onion and garlic, and sauté until softened and fragrant, about 5 minutes. Stir in the flour and cook for 1-2 minutes, until lightly browned. 3. Make the Cream Sauce: Gradually whisk in the milk and cream, stirring constantly to avoid lumps. Continue cooking until the sauce thickens, about 5-7 minutes. Stir in 1 cup of the shredded cheddar cheese and the Parmesan cheese, and cook until the cheese is melted and the sauce is smooth. Season with salt, black pepper, and dried thyme. Remove from heat. 4. Layer the Potatoes: Arrange half of the sliced potatoes in an even layer in the prepared baking dish. Pour half of the cheese sauce over the potatoes, spreading it evenly. Sprinkle half of the crumbled bacon over the sauce. Repeat with the remaining potatoes, cheese sauce, and bacon. 5. Top with Cheese: Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top of the dish. 6. Bake: Cover the baking dish with foil and bake in the preheated oven for 45 minutes. Then, remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork. 7. Garnish and Serve: Let the scalloped potatoes cool for a few minutes before serving. Garnish with chopped fresh parsley. list end Bacon Scalloped Potatoes is the ultimate comfort food, combining creamy layers of potatoes with the rich flavors of cheese and bacon. The result is a dish that’s not only hearty and satisfying but also incredibly flavorful. Whether you’re serving it as a side or enjoying it as a main course, this dish is sure to be a hit with everyone at the table.

Spice-rubbed pork tenderloin is a flavorful and tender dish that combines the natural juiciness of pork with the boldness of aromatic spices. This easy-to-make recipe creates a perfectly seasoned crust on the outside, while the inside remains juicy and succulent. The blend of spices can be customized to your liking, adding depth and heat to the dish. It’s ideal for weeknight dinners or special occasions, and it pairs beautifully with roasted vegetables, salad or mashed potatoes. This recipe delivers big flavor with minimal effort, making it a go-to for any pork lover. INGREDIENTS: list of 11 items ? 1 1/2 pounds pork tenderloin ? 2 tablespoons olive oil ? 1 tablespoon brown sugar ? 1 teaspoon paprika ? 1 teaspoon ground cumin ? 1 teaspoon garlic powder ? 1 teaspoon onion powder ? 1/2 teaspoon chili powder ? 1/2 teaspoon ground coriander ? 1/4 teaspoon cayenne pepper (optional for heat) ? Salt and pepper to taste list end INSTRUCTIONS: list of 6 items 1. Prepare the pork: Preheat your oven to 400°F (200°C). Pat the pork tenderloin dry with paper towels and place it on a cutting board. 2. Make the spice rub: In a small bowl, combine the brown sugar, paprika, cumin, garlic powder, onion powder, chili powder, ground coriander, cayenne pepper (if using), salt, and pepper. Mix well to form the spice rub. 3. Rub the pork: Drizzle the olive oil over the pork tenderloin, ensuring it’s evenly coated. Rub the spice mixture all over the pork, pressing it into the meat to form a flavorful crust. 4. Sear the pork: Heat an oven-safe skillet over medium-high heat. Add a little oil to the pan, and once hot, sear the pork on all sides for about 2-3 minutes per side, until a nice crust forms. 5. Roast the pork: Transfer the skillet to the preheated oven and roast the pork tenderloin for 15-20 minutes, or until the internal temperature reaches 145°F (63°C). Remove the pork from the oven and let it rest for 5-10 minutes before slicing. 6. Serve: Slice the tenderloin into medallions and serve hot with your choice of sides, such as roasted vegetables or a fresh salad. list end This spice-rubbed pork tenderloin is a juicy, flavorful dish with a perfectly balanced mix of sweet, smoky, and savory spices that will leave your taste buds satisfied!