开云体育

Caprese Chicken Recipe This flavorful Chicken Caprese Recipe combines browned chicken breasts, melted mozzarella cheese, sun-ripened tomatoes, and fresh basil all drizzled with a sweet balsamic glaze. This recipe is elegant enough for company yet quick and easy enough for a weeknight. Coursemain meal chicken CuisineItalian Keywordcaprese chicken, caprese chicken recipe, chicken caprese recipe, how to make chicken caprese, what is caprese chicken, what is chicken caprese, what to serve with caprese chicken, what to serve with chicken caprese Prep Time5minutes minutes Cook Time30minutes minutes 开云体育s4 servings Calories477kcal AuthorBeth Pierce Ingredients 1 cup balsamic vinegar ? cup brown sugar 4 boneless skinless chicken breasts about 6 ounces each 2 tablespoons extra virgin olive oil 1? cups grape tomatoes sliced in half 2 cups shredded whole milk low moisture mozzarella ? cup fresh basil leaves cut in ribbons kosher salt freshly ground black pepper Instructions Combine the balsamic vinegar and brown sugar in a saucepan. Then bring it to a boil and reduce to a simmer. Simmer until it is reduced by half; about 10 minutes. It should be thick enough to coat the back of a spoon. Preheat oven to 350 degrees In a large ovenproof skillet heat olive oil over medium heat. Add the chicken breasts and brown each side; approximately 3-4 minutes per side. Cover with foil and place in the oven for 10-15 minutes or until the internal temperature reaches 165 degrees (times varies with the size and thickness of the chicken breasts). Carefully remove from the oven and top the chicken with the shredded mozzarella dividing evenly. Sprinkle grape tomatoes over the top of the cheese. Place the skillet in the oven uncovered until the cheese is melted; about 5 minutes. Turn the broiler on the last 1-2 minutes of cooking. Top with basil ribbons. Spoon balsamic glaze over the chicken and serve. Season with salt and pepper to taste. Notes Chicken breasts are cooked through when they reach an internal temperature of 165 degrees. Keep a close eye on the skillet when it is under the broiler. Broilers are very unpredictable, especially on older stoves. Be very careful when removing the skillet from the oven. The handle will be very hot, so use oven mitts and remember that it will remain hot for quite some time. Investing in a simple handle cover is an easy way to prevent kitchen accidents. It is easy to forget that the skillet just came out of the oven! Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave at 50% power.Nutrition Calories: 477kcal | Carbohydrates: 28g | Protein: 37g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 117mg | Sodium: 504mg | Potassium: 687mg | Fiber: 1g | Sugar: 25g | Vitamin A: 957IU | Vitamin C: 9mg | Calcium: 325mg | Iron: 1mg Source: Small Town Woman ~~~~~ Rhonda in MO

Chicken Caesar Pasta Salad Recipe A summer fresh Chicken Caesar Pasta Salad with romaine lettuce, rotisserie chicken, croutons, grape tomatoes, and fresh Parmesan Cheese, all in a creamy Caesar Dressing Courseside dish/pasta salad CuisineAmerican KeywordCaesar pasta chicken salad, chicken Caesar pasta salad recipe, chicken caesar salad pasta, chicken caesar salad with pasta, how to make chicken caesar pasta salad Prep Time15minutes minutes Cook Time10minutes minutes 开云体育s10 servings Calories428kcal AuthorBeth Pierce Ingredients Homemade Caesar Dressing 1 cup mayonnaise 2 cloves garlic pressed or minced 2 tablespoons fresh lemon juice 1 teaspoon Dijon mustard 1 teaspoon anchovy paste 1 teaspoon Worcestershire Sauce 1 pinch kosher salt Fresh ground black pepper to taste Chicken Pasta Salad 1 lb. penne pasta cooked al dente 4 cups romaine lettuce washed and chopped 2? cups cooked chicken breasts cut into bite-size pieces 1? cups homemade croutons 1 cup grape or cherry tomatoes halved ? cup shredded or shaved Parmesan Cheese Kosher salt and fresh ground black pepper to taste Instructions Bring a large pot of salted water to boil and cook the pasta al dente according to the directions on the box and drain well in a colander. Rinse with just a little bit of cold water to stop the cooking process and to keep the pasta from sticking to each other. In a medium bowl, stir together the mayo, garlic, lemon juice, Dijon mustard, anchovy paste, Worcestershire Sauce, kosher salt, and black pepper to taste. In a large serving bowl, add the pasta and stir to cool. Once cool, add the romaine lettuce, cooked chicken, homemade croutons, grape tomatoes, Parmesan Cheese, and the dressing. Stir gently to coat. Season with kosher salt and fresh ground black pepper to taste. Notes Yes, real Caesar Dressing is made with anchovies. The taste is very subtle, and it is not going to smell like fish. This salad is best served shortly after it is prepared. Store the salad covered in the fridge until serving time. Store leftovers in an airtight container in the fridge for up to 2 days. The lettuce will not stay as crisp, and the croutons will not stay as crunchy, but it is still flavorful.Nutrition Calories: 428kcal | Carbohydrates: 41g | Protein: 18g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 5g | Trans Fat: 0.05g | Cholesterol: 39mg | Sodium: 381mg | Potassium: 346mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1734IU | Vitamin C: 3mg | Calcium: 117mg | Iron: 1mg Source: Small Town Woman ~~~~~ Rhonda in MO

Cherry Cheesecake French Toast Casserole Why choose between breakfast and dessert when you can have both? This Cherry Cheesecake French Toast Casserole is the ultimate comfort food, packed with layers of sweet cherries, creamy cheesecake, and golden-baked French toast. It's make-ahead friendly and perfect for brunch or special occasions! Course Breakfast Cuisine American Keyword cherry cheesecake french toast casserole Prep Time 15minutes mins Cook Time 35minutes mins Total Time 50minutes mins 开云体育s 8 Calories 516 Author Gayle Equipment Baking Dish - 9x13 Hand Mixer Mixing Bowl Set Measuring Cups Measuring Spoons Ingredients Cheesecake Filling 8 ounces cream cheese (softened to room temperature) 1 tablespoon granulated sugar 1 tablespoon milk, any kind (I used 2%) 1 tablespoon vanilla bean paste (or vanilla extract) French Toast Filling: 1 loaf French bread, cubed (challah or Texas toast also works) 1 (21 ounce) can cherry pie filling 6 large eggs 2 cups milk, any kind (I used 2%) ? cup granulated sugar 2 teaspoons vanilla bean paste (or vanilla extract) 1 teaspoon ground cinnamon Streusel Topping: ? cup packed light brown sugar 1 tablespoon granulated sugar 1? teaspoons ground cinnamon ? cup unsalted butter (melted) ? cup all-purpose flour Instructions To make the cream cheese mixture: in a medium mixing bowl, beat softened cream cheese, milk, sugar, and vanilla until smooth with a hand mixer. Set aside. Preheat oven to 375℉ (if baking right away). Grease a 9×13-inch baking dish with nonstick cooking spray. Place half of bread cubes in an even lay on bottom of dish, followed by cherry pie filling on top of bread cubes. Drop spoonfuls of the cream cheese mixture evenly over the cherry pie filling and gently spread with the back of a spoon; then top with the rest of bread cubes. Set aside. In a large bowl, whisk eggs, milk, sugar, vanilla, and cinnamon. Pour over the bread mixture and lightly press down on bread to ensure that each piece is saturated. If time allows, refrigerate for several hours or overnight. If baking from the refrigerator, let sit out for at least 20 minutes before cooking. To make the streusel topping: in a medium bowl, add brown sugar, granulated sugar, cinnamon, melted butter, and flour. Stir to thoroughly combine. Spread evenly over top of french toast. Bake for 35-45 minutes, or until bread is firm and no more liquid remains. Remove from oven and serve immediately. Notes Leftovers will keep in an airtight container in the refrigerator for up to three days. While you can prepare and bake this casserole right away, it tastes even better and has more flavor if you let it sit in the refrigerator for at least three hours (or overnight) to soak up the liquid. To prepare up to one day in advance: make as directed, except for the streusel topping, cover, and refrigerate until ready to bake. The casserole will need to sit at room temperature for at least 20 minutes before baking. See my tips and tricks for making this Cherry Cheesecake French Toast Casserole above the recipe box.Nutrition 开云体育: 1serving | Calories: 516kcal | Carbohydrates: 64g | Protein: 15g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 191mg | Sodium: 471mg | Potassium: 273mg | Fiber: 2g | Sugar: 31g | Vitamin A: 861IU | Vitamin C: 0.03mg | Calcium: 171mg | Iron: 3mg Source: Pumpkin 'n Spice ~~~~~ Rhonda in MO

Air Fryer Chicken Quesadilla This Air Fryer Chicken Quesadilla recipe is easy, cheesy, and ready in just 20 minutes. By using shredded rotisserie chicken and flour tortillas, this simple dish is perfect for the whole family! Course Appetizer, Main Course Cuisine Mexican Keyword air fryer chicken quesadilla, chicken quesadilla Prep Time 5minutes mins Cook Time 6minutes mins Total Time 11minutes mins 开云体育s 1 quesadilla Calories 611 Author Gayle Equipment Air Fryer Air Fryer Parchment Paper Ingredients 2 medium flour tortillas ? cup shredded rotisserie chicken (I like to use the pre-shredded, cooked rotisserie chicken that you can find near the deli section of your grocery store) ? cup shredded mozzarella, cheddar, or pepper jack cheese Additional ingredients if desired: chopped tomatoes, bell peppers, onion Instructions Preheat air fryer to 370°F. Lightly spray the bottom of air fryer basket with cooking spray or use air fryer parchment paper on the bottom (for easy clean-up just incase the cheese bubbles over. Place on tortilla on bottom of air fryer basket. Top with half of shredded cheese, all of the shredded chicken, and then the remaining cheese in an even layer. If using additional ingredients, add to tortilla. Top with second tortilla and lightly coat with cooking spray. TIP: If you are worried that your quesadilla will move because of the air power, you can place a trivet or metal rack on top of quesadilla. Set timer for 6 minutes and cook, flipping the quesadilla halfway. Serve with your favorite toppings and/or sauces, such as salsa, guacamole, or sour cream. Notes Quesadilla will keep in an airtight container for up to three days. See my tips and tricks for making this Air Fryer Chicken Quesadilla above the recipe box.Nutrition 开云体育: 1quesadilla | Calories: 611kcal | Carbohydrates: 31g | Protein: 50g | Fat: 31g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Cholesterol: 145mg | Sodium: 1047mg | Potassium: 379mg | Fiber: 2g | Sugar: 3g | Vitamin A: 611IU | Calcium: 524mg | Iron: 4mg Source: Pumpkin 'n Spice ~~~~~ Rhonda in MO

Cream Cheese Corn Dip This Cream Cheese Corn Dip is an easy appetizer that's perfect for a crowd. It's made with simple ingredients and is creamy, cheesy, and so flavorful. Serve with tortilla chips or veggies for the most irresistible snack! Course Appetizer Cuisine American Keyword cream cheese corn dip Prep Time 10minutes mins Cook Time 15minutes mins Total Time 25minutes mins 开云体育s 8 Author Gayle Equipment Mixing Bowl Set Cast Iron Skillet Measuring Cups Measuring Spoons Ingredients 8 ounces cream cheese (softened to room temperature) 2 teaspoons garlic powder 1 teaspoon chili powder ? teaspoon salt ? teaspoon black pepper 1 (15 ounce) can yellow corn (drained) 2 Roma tomatoes (diced) ? cup shredded Monterey jack cheese Green onion (for garnish, if desired) Instructions Preheat oven to 350℉. Lightly grease an 8x8 baking dish or oven-proof skillet and set aside. In a large mixing bowl, add cream cheese, garlic powder, chili powder, salt, and pepper and stir well to combine. Add corn, diced tomatoes, and shredded cheese and mix thoroughly until combined. Transfer mixture to an oven-safe skillet or dish. Bake for 30 minutes, or until edges begin to brown. Let cool for 5 minutes and then garnish with green onions, if desired, and serve immediately. Notes Leftovers will keep in an airtight container in the refrigerator for up to three days. To reheat: warm in the microwave or in the oven at 325℉ for 10-15 minutes, or until warmed through. To freeze: place dip in a freezer-safe container or bag and freeze for up to two months. When ready to serve, let thaw completely in the refrigerator and reheat in the microwave or oven. See my tips and tricks for making this Cream Cheese Corn Dip above the recipe box. Spicy: Add finely chopped jalape?os or a dash of cayenne pepper for extra heat. Mexican-Inspired: Add a teaspoon of cumin and a squeeze of lime juice for a zesty twist. Source: Pumpkin 'n Spice ~~~~~ Rhonda in MO

Traditional Mexican guacamole is simple yet flavorful dip that highlights the creamy texture of ripe avocados, combined with fresh ingredients like lime, cilantro, and a hint of spice. This classic recipe stays true to its roots by focusing on fresh, high-quality ingredients that come together to create a perfect balance of creamy, tangy, and spicy flavors. Guacamole is not only a delicious appetizer served with tortilla chips, but it also makes an excellent topping for tacos, sandwiches, or grilled meats. This version is quick to make and is sure to be a crowd-pleaser at any gathering. INGREDIENTS: list of 8 items ? 3 ripe avocados ? 1 small onion, finely chopped ? 1-2 jalape?os, finely chopped (remove seeds for less heat) ? 1 medium tomato, chopped ? ? cup fresh cilantro, chopped ? 2 tbsp lime juice (about 1-2 limes) ? Salt and pepper, to taste ? Optional: 1 garlic clove, minced list end INSTRUCTIONS: list of 5 items 1. Prepare the avocados: Cut the avocados in half, remove the pits, and scoop the flesh into a medium bowl. Mash the avocados with a fork to your desired consistency—chunky or smooth. 2. Add the vegetables: Stir in the chopped onion, jalape?os, tomato, and cilantro. Mix gently to combine. 3. Season: Add lime juice, salt, and pepper to taste. If using, stir in the minced garlic for an extra layer of flavor. 4. Adjust to taste: Taste and adjust the seasoning or lime juice as needed. 5. Serve: Serve immediately with tortilla chips, or as a topping for your favorite Mexican-inspired dishes. list end Enjoy this fresh and authentic Traditional Mexican Guacamole as a delicious addition to any meal!

Fresh strawberry cake is a light, fruity dessert bursting with the natural sweetness of ripe strawberry. Made with pureed strawberries folded right in the batter, this cake has a gorgeous, pink hue and moist, tender crumb that practically melts in your mouth. Topped with creamy strawberry or vanilla frosting, this cake is ideal for spring and summer gatherings or any occasion that calls for a hint of sweetness and pop of color. With its vibrant flavor and homemade charm, fresh strawberry cake is sure to be a crowd favorite. INGREDIENTS list of 11 items ? 1 ? cups fresh strawberries, hulled ? 2 cups all-purpose flour ? 1 ? tsp baking powder ? 1/4 tsp baking soda ? 1/2 tsp salt ? 1/2 cup unsalted butter, softened ? 1 cup granulated sugar ? 2 large eggs ? 1/2 cup sour cream or Greek yogurt ? 1/4 cup milk ? 1 tsp vanilla extract list end STRAWBERRY FROSTING list of 5 items ? 1/2 cup fresh strawberries, hulled and pureed ? 1 cup unsalted butter, softened ? 4 cups powdered sugar, sifted ? 1 tsp vanilla extract ? Pinch of salt list end INSTRUCTIONS list of 7 items 1. Prepare the Strawberries: Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Puree 1 ? cups of fresh strawberries in a blender or food processor and set aside. 2. Make the Cake Batter: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large mixing bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and pureed strawberries. 3. Combine Wet and Dry Ingredients: Gradually add the flour mixture to the wet ingredients, alternating with the sour cream and milk, beginning and ending with the flour. Stir until just combined, being careful not to overmix. 4. Bake the Cake: Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely. 5. Prepare the Frosting: In a mixing bowl, beat the butter until creamy. Gradually add the powdered sugar, beating until smooth. Add the pureed strawberries, vanilla, and salt, and mix until fully incorporated. 6. Assemble the Cake: Place one cake layer on a serving plate and spread a generous amount of frosting on top. Place the second layer on top, then frost the top and sides of the cake with the remaining frosting. 7. Serve: Garnish with fresh strawberries if desired, and serve chilled or at room temperature. list end This Fresh Strawberry Cake is a perfect blend of fruity flavor and creamy richness, making it a delightful treat for strawberry lovers everywhere!

Teriyaki Shrimp Stir Fry Teriyaki Shrimp Stir Fry is an easy, one pan meal that's ready in 25 minutes. With a simple teriyaki sauce, shrimp, and fresh veggies, this lighter dish is perfect served over rice or noodles! Course Main Course Cuisine Chinese Keyword sheet pan recipe, shrimp recipe, stir fry Prep Time 10minutes mins Cook Time 15minutes mins Total Time 25minutes mins 开云体育s 4 Calories 199 Author Gayle Equipment Baking Sheets Ingredients ? cup reduced-sodium soy sauce 3 tablespoons honey 2 teaspoons cornstarch 2 teaspoons grated fresh ginger 2 teaspoons minced garlic 1 pound large shrimp, peeled and deveined (I used the 16-20 count jumbo frozen shrimp) 5 cups broccoli florets 1 red onion chopped 1 red bell pepper chopped Sesame seeds to garnish if desired Instructions Preheat oven to 425°F. Line a large baking pan with parchment paper or aluminum foil. Set aside. In a small bowl, combine the soy sauce, honey, cornstarch, ginger, and garlic. Whisk well. Place shrimp and vegetables onto prepared pan. Drizzle with sauce and toss to coat. Cook for 15 minutes, flipping once during cooking. Remove from oven and sprinkle with sesame seeds and serve over rice, if desired. Notes Store leftovers in an airtight container in the refrigerator for up to four days. If using frozen shrimp, run under water to thaw just before cooking. See my tips and tricks for making this Teriyaki Shrimp Stir Fry above the recipe box.Nutrition 开云体育: 1serving | Calories: 199kcal | Carbohydrates: 19g | Protein: 28g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 286mg | Sodium: 1188mg | Potassium: 567mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1640IU | Vitamin C: 147mg | Calcium: 227mg | Iron: 4mg Source: Pumpkin 'n Spice ~~~~~ Rhonda in MO

Mashed potato pie is a comforting, savory dish that combines the creamy richness of mashed potatoes with flavorful, hearty filling. It’s similar to shepherd’s pie but with more fluffy, buttery mashed potato topping that’s golden and slightly crispy on the outside. The base is typically filled with a delicious mixture of ground meat and vegetables, but you can customize it with your favorite ingredients. It’s perfect for using up leftover mashed potatoes or creating a cozy, satisfying meal the whole family will love. This dish works wonderfully as a main course or side dish for larger meals. INGREDIENTS: For the mashed potato topping: list of 5 items ? 4 large potatoes, peeled and diced ? 1/4 cup butter ? 1/4 cup milk or cream ? Salt and pepper to taste ? 1/2 cup shredded cheese (optional for topping) list end For the filling: list of 11 items ? 1 lb ground beef or lamb ? 1 tablespoon olive oil ? 1 onion, finely chopped ? 2 garlic cloves, minced ? 1 cup carrots, diced ? 1 cup peas (frozen or fresh) ? 1/2 cup beef or vegetable broth ? 1 tablespoon tomato paste ? 1 teaspoon Worcestershire sauce ? 1 teaspoon dried thyme ? Salt and pepper to taste list end INSTRUCTIONS: list of 6 items 1. Prepare the mashed potatoes: Boil the diced potatoes in salted water for about 10-15 minutes, or until tender. Drain and mash with butter, milk or cream, salt, and pepper until smooth and creamy. Set aside. 2. Cook the filling: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until soft and fragrant, about 3-4 minutes. Add the ground beef or lamb and cook until browned, breaking it up into small pieces as it cooks. Drain excess fat if necessary. 3. Add vegetables and seasoning: Stir in the diced carrots and peas, followed by the tomato paste, Worcestershire sauce, thyme, salt, and pepper. Pour in the broth, bring to a simmer, and cook for 8-10 minutes, until the vegetables are tender and the mixture thickens slightly. 4. Assemble the pie: Preheat the oven to 375°F (190°C). Spoon the meat and vegetable mixture into a greased pie dish or baking dish. Spread the mashed potatoes evenly over the top, covering the filling completely. For an extra treat, sprinkle shredded cheese over the mashed potatoes. 5. Bake: Place the pie in the oven and bake for 20-25 minutes, or until the top is golden and the filling is bubbling around the edges. If you want a crispier top, you can broil the pie for the last 3-4 minutes of baking. 6. Serve: Allow the mashed potato pie to cool for a few minutes before serving. It’s perfect on its own or with a fresh green salad on the side. list end This Mashed Potato Pie is the ultimate comfort food, offering creamy mashed potatoes with a rich, savory filling that makes it a satisfying and wholesome meal for any day of the week!

Pineapple Teriyaki Chicken Easy and flavorful Pineapple Teriyaki Chicken is perfect for a weeknight meal. With a sweet and tangy sauce and fresh veggies, this sheet pan dish is perfect served over rice or tortillas! Course Main Course Cuisine Chinese Keyword chicken recipe, pineapple teriyaki chicken, teriyaki Prep Time 10minutes mins Cook Time 30minutes mins Total Time 40minutes mins 开云体育s 4 Calories 407 Author Gayle Equipment Baking Sheets Ingredients ? cup store-bought teriyaki sauce 4 tablespoons olive oil divided 3 boneless, skinless chicken breasts cubed 1 can (20 ounce) pineapple chunks drained 1 red bell pepper diced into bigger chunks 1? cups frozen stir-fry vegetables any kind 1 teaspoon salt ? teaspoon black pepper Green onions and/or sesame seeds for garnish if desired Instructions In a large Ziplock bag, add the cubed chicken, teriyaki sauce and 2 Tablespoons of olive oil. Seal the bag, moving everything around until it is fully covered with sauce, and let marinate in the refrigerator for at least 30 minutes, if possible. If you're short on time, you can add chicken, sauce, and olive oil to bag and just toss to coat. Preheat the oven to 375°F. Line a large baking pan with parchment paper. Add pineapple chunks, red bell pepper, and stir fry vegetables to the baking pan. Add 2 tablespoons olive oil, salt, and pepper to the pineapple and vegetables and stir to combine, ensuring each piece is coated. When the chicken is done marinating, throw away the bag of used marinade and add the chicken to the vegetables on the baking sheet. Toss everything on pan until combined and bake for 30 minutes, or until the vegetables are crisp-tender and the chicken is cooked through (chicken should reach an internal temperature of 165°F). Brush chicken and vegetables with additional teriyaki sauce for more flavor, if desired and garnish with green onions and/or sesame seeds, if desired. Notes Chicken will keep in an airtight container in the refrigerator for up to four days. See my tips and tricks for making this Pineapple Teriyaki Chicken above the recipe box.Nutrition 开云体育: 1serving | Calories: 407kcal | Carbohydrates: 42g | Protein: 25g | Fat: 17g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 2785mg | Potassium: 822mg | Fiber: 5g | Sugar: 29g | Vitamin A: 4495IU | Vitamin C: 59mg | Calcium: 61mg | Iron: 3mg Source: Pumpkin 'n Spice ~~~~~ Rhonda in MO

This Mexican tortilla casserole is a hearty, flavorful dish that combines the best of traditional Mexican flavor in an easy, crowd-pleasing bake. Layered with seasoned ground beef, black beans, corn, salsa and a blend of gooey, melted cheese, this casserole is perfect for weeknight dinners or casual gatherings. Topped with crispy tortillas and baked to perfection, each slice serves up a combination of rich, zesty and savory goodness. Serve it with your favorite toppings, like sour cream, guacamole or a sprinkle of cilantro, for an extra touch of flavor. Ingredients: list of 10 items ? 1 lb ground beef (or substitute with ground turkey or a plant-based alternative) ? 1 packet taco seasoning ? 1 can (15 oz) black beans, drained and rinsed ? 1 can (15 oz) corn kernels, drained ? 1 cup salsa (mild, medium, or hot, according to preference) ? 2 cups shredded Mexican blend cheese (or a mix of cheddar and Monterey Jack) ? 8 small flour or corn tortillas, cut into halves or quarters ? 1/2 cup diced onion ? 2 tbsp olive oil ? Salt and pepper to taste list end Optional Toppings: list of 5 items ? Sour cream ? Guacamole ? Fresh cilantro ? Diced tomatoes ? Sliced jalape?os list end Instructions: list of 8 items 1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and set aside. 2. In a large skillet over medium heat, add olive oil and sauté the diced onions until translucent, about 2-3 minutes. 3. Add the ground beef to the skillet and cook until browned, breaking it apart with a spatula. Drain any excess fat. 4. Stir in the taco seasoning, black beans, and corn. Cook for an additional 2-3 minutes, ensuring everything is well combined. Adjust seasoning with salt and pepper as needed. 5. In the prepared baking dish, spread a thin layer of salsa on the bottom. Place a layer of tortilla pieces over the salsa, followed by a portion of the meat mixture. Sprinkle some of the shredded cheese on top. 6. Repeat the layering process—salsa, tortillas, meat mixture, and cheese—until all ingredients are used, ending with a final layer of cheese. 7. Cover the casserole with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly. 8. Let the casserole rest for 5 minutes before slicing. Top with your favorite optional toppings and serve warm. list end Enjoy the warm, cheesy, and layered flavors of this Mexican Tortilla Casserole that will surely become a family favorite!

This warm goat cheese salad is a delightful combination of creamy, crispy goat cheese medallions served over a bed of fresh greens, with a light honey-Dijon vinaigrette. The dish offers a harmonious blend of textures and flavors, from the warm, crisp exterior of the goat cheese to the tangy, slightly sweet vinaigrette. Paired with the crunch of toasted nuts and the slight pepperiness of mixed greens, this salad is perfect for a light lunch or an elegant starter for a dinner party. It’s a simple yet sophisticated dish that celebrates fresh ingredients and refined flavors. INGREDIENTS: list of 3 items ? For the Goat Cheese Medallions: list of 5 items nesting level 1 ? 8 oz goat cheese, cold ? 1/2 cup panko bread crumbs ? 1/4 cup all-purpose flour ? 1 egg, beaten ? 2 tbsp olive oil list end nesting level 1 ? For the Salad: list of 4 items nesting level 1 ? 4 cups mixed greens (arugula, spinach, and baby kale) ? 1/4 cup toasted walnuts or pecans ? 1/4 cup dried cranberries or fresh pomegranate seeds ? 1/4 red onion, thinly sliced list end nesting level 1 ? For the Dressing: list of 5 items nesting level 1 ? 2 tbsp extra-virgin olive oil ? 1 tbsp apple cider vinegar ? 1 tsp Dijon mustard ? 1 tsp honey ? Salt and pepper, to taste list end nesting level 1 list end INSTRUCTIONS: list of 5 items 1. Prepare the Goat Cheese Medallions: Slice the goat cheese into four even discs. Place the flour, beaten egg, and panko crumbs in three separate bowls. Lightly coat each cheese disc in flour, dip it into the egg, and then coat with panko crumbs. Press the crumbs gently to ensure they adhere well. Place the coated discs in the refrigerator for at least 15 minutes to firm up. 2. Cook the Goat Cheese: In a skillet, heat the olive oil over medium heat. Add the chilled goat cheese discs and cook until golden and crispy, about 2 minutes per side. Carefully remove them and set aside on a paper towel to drain any excess oil. 3. Make the Dressing: In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper until well combined. 4. Assemble the Salad: In a large bowl, toss the mixed greens with the toasted nuts, dried cranberries, and red onion slices. Drizzle the dressing over the salad and toss gently to coat evenly. 5. Serve: Divide the salad among four plates, and place a warm goat cheese medallion on top of each salad. Serve immediately to enjoy the contrast of the warm cheese with the fresh, crisp greens. list end This salad is sure to impress with its vibrant colors and refined taste, making it an ideal dish for any occasion. Enjoy!

Asian Inspired Turkey Noodle Bowl Use your leftover Thanksgiving turkey to create this Asian Inspired Turkey Noodle Bowl – a brothy bowl full of noodles with turkey, lime, hot chili sauce, cilantro, green onions, and soy sauce. 5 from 3 votes Print It Rate It Save Add to Collection Course: Soups and Stews Cuisine: American Prep Time: 10minutes minutes Cook Time: 3hours hours Total Time: 3hours hours 10minutes minutes 开云体育s: 6 servings Calories: 192kcal Author: Lana Stuart Ingredients For the broth: ?Leftover turkey carcass ?1 onion halved ?1 rib celery ?Several sprigs fresh thyme ?Several sprigs fresh parsley ?2 teaspoons salt ?8 whole peppercorns For the noodle bowls: ?8 ounces angel hair pasta or spaghetti ?1 ? cups diced cooked turkey ?1 lime cut into eighths ?Fresh cilantro ?2 green onions sliced ?Crushed red pepper flakes ?Hot chili sauce ?Soy sauce Instructions Place all of the ingredients for the broth in a large stockpot or Dutch oven. Add water to cover the carcass. Bring to a boil, reduce the heat to a simmer and cook, covered for 2-3 hours. Strain the broth, discarding all solids, and return the liquid to the pan. Keep at a simmer while preparing the pasta. Prepare the pasta according to the package directions. Provide each diner with a bowl containing pasta, diced turkey, and hot broth. Each person can add the remaining condiments to their own taste. Notes Ingredients — Use your leftover Thanksgiving turkey or a leftover rotisserie chicken for this recipe. Use any kind of very thin long pasta or fine noodles. If you don’t care for cilantro, just leave it out or substitute a little fresh basil. I recommend sriracha for this recipe. If you use yellow onions and leave the skins on them, you’ll get a beautiful golden broth!Tips — Make this into a chicken noodle bowl if you have leftover rotisserie chicken bones. If you don’t want to take time to make the broth, you can always toss your leftover turkey in the freezer and keep it for up to three months. This is a great thing to make when it’s cold and miserable later in the winter. Use unflavored ramen noodles in place of pasta. Add spinach or bok choy to the bowl with the noodles and broth. Nutrition Information 开云体育 1 | Calories 192kcal | Carbohydrates 32g | Protein 13g | Fat 1g | Saturated Fat 1g | Cholesterol 23mg | Sodium 821mg | Potassium 216mg | Fiber 2g | Sugar 2g | Vitamin A 50IU | Vitamin C 5mg | Calcium 23mg | Iron 1mg Source: Lana's Cooking ~~~~~ Rhonda in MO

Fried cabbage with bacon, onion and garlic is a savory and comforting side dish that’s packed with flavor and easy to prepare. The smoky bacon pairs perfectly with tender cabbage and caramelized onion, while garlic adds a deliciously aromatic touch. This dish is a versatile addition to any meal, whether served alongside roasted meat, as topping for baked potatoes or just enjoyed on its own. INGREDIENTS list of 8 items ? 6 slices of bacon, chopped ? 1 medium onion, thinly sliced ? 3 cloves garlic, minced ? 1 medium head of green cabbage, cored and thinly sliced ? 1 tsp smoked paprika ? Salt and black pepper, to taste ? 1 tbsp apple cider vinegar (optional, for tang) ? Optional garnish: chopped fresh parsley list end INSTRUCTIONS list of 5 items 1. Cook the Bacon: list of 1 items nesting level 1 ? In a large skillet over medium heat, cook the chopped bacon until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered bacon fat in the skillet. list end nesting level 1 2. Sauté the Onion and Garlic: list of 1 items nesting level 1 ? Add the sliced onion to the skillet and cook in the bacon fat until softened and lightly caramelized, about 5-7 minutes. Stir in the minced garlic and cook for an additional minute, until fragrant. list end nesting level 1 3. Cook the Cabbage: list of 1 items nesting level 1 ? Add the sliced cabbage to the skillet, tossing to coat in the bacon fat. Cook for 8-10 minutes, stirring occasionally, until the cabbage is tender and slightly browned. list end nesting level 1 4. Season: list of 1 items nesting level 1 ? Stir in the smoked paprika, salt, and black pepper to taste. Add the apple cider vinegar if you prefer a tangy finish, and mix well. list end nesting level 1 5. Combine and Serve: list of 1 items nesting level 1 ? Return the cooked bacon to the skillet and toss to combine. Remove from heat and garnish with chopped parsley if desired. Serve hot. list end nesting level 1 list end Fried cabbage with bacon, onion, and garlic is smoky, savory, and irresistibly delicious—a simple dish that transforms humble ingredients into a flavorful delight!

Knish is a beloved Jewish pastry that combines soft, flaky dough with savory filling, traditionally made with potato and onion but also enjoyed with a variety of other fillings, such as kasha, cheese or spinach. Originating in eastern Europe, knishes are popular street food in many Jewish communities and have become cherished comfort food around the world. These pastries are perfect as appetizers, snacks or main dishes and can be served warm or at room temperature. Whether baked or fried, knishes offer satisfying blends of texture and flavor, making them versatile and delicious additions to any meal. INGREDIENTS FOR THE DOUGH list of 6 items ? 2 1/2 cups all-purpose flour ? 1/2 teaspoon baking powder ? 1 teaspoon salt ? 1/2 cup vegetable oil ? 1/2 cup warm water ? 1 tablespoon apple cider vinegar list end FOR THE POTATO FILLING list of 5 items ? 2 pounds potatoes, peeled and cubed ? 1 large onion, finely chopped ? 2 tablespoons vegetable oil or unsalted butter ? Salt and black pepper to taste ? 1 egg, beaten (for egg wash) list end INSTRUCTIONS list of 8 items 1. Prepare the Dough: In a large mixing bowl, whisk together the flour, baking powder, and salt. Add the vegetable oil, warm water, and apple cider vinegar. Mix until a dough forms. Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic. Cover the dough with plastic wrap and let it rest for at least 30 minutes. 2. Make the Potato Filling: While the dough is resting, boil the potatoes in a large pot of salted water until tender, about 15-20 minutes. Drain and mash the potatoes. 3. Cook the Onions: In a skillet over medium heat, heat the vegetable oil or butter. Add the chopped onion and cook until soft and golden brown, about 10 minutes. Mix the onions into the mashed potatoes. Season with salt and black pepper to taste. Let the filling cool slightly. 4. Assemble the Knishes: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Divide the dough into two equal portions. Roll out one portion of dough on a floured surface to a rectangle, about 1/8-inch thick. 5. Add Filling: Spread half of the potato filling along one edge of the dough rectangle, leaving a 1-inch border. Roll the dough over the filling to form a log, pinching the edges to seal. Repeat with the remaining dough and filling. 6. Cut and Bake: Cut each log into 2-inch pieces and place them seam-side down on the prepared baking sheet. Brush the tops with beaten egg for a golden finish. 7. Bake the Knishes: Bake in the preheated oven for 25-30 minutes, or until the dough is golden brown and cooked through. 8. Serve: Allow the knishes to cool slightly before serving. Enjoy them warm or at room temperature, either on their own or with a dollop of mustard or sour cream. list end Knishes are a comforting and satisfying dish that brings a taste of tradition to your table, perfect for sharing with family and friends as a delicious appetizer or snack.

Beef and Scallion Stir-Fry A fantastic savory stir-fry with sliced beef and scallions. No ratings yet Print It Rate It Save Add to Collection Course: Main Course Cuisine: American Prep Time: 10minutes minutes Cook Time: 10minutes minutes Total Time: 20minutes minutes 开云体育s: 4 servings Calories: 464kcal Author: Lana Stuart Ingredients ?? cup water ?2 tablespoons hoisin sauce ?2 tablespoons rice vinegar ?1 tablespoon cornstarch ?? teaspoon kosher salt ?? teaspoon red pepper flakes ?1 tablespoon plus 1 tsp vegetable oil ?1 ? pounds flank steak cut diagonally across the grain into 1/2-by-3-inchstrips ?4 cloves garlic minced ?2 scallions sliced crosswise, white and green parts separated ?4 cups steamed white rice for serving Instructions Prepare the flank steak. Cut the steak into two pieces, each piece about 3 inches wide. Then cut diagonally across the grain into 1/2 inch slices. Set aside. Prepare the scallions and garlic and set aside. In a small bowl, whisk together water, hoisin sauce, vinegar, cornstarch, salt and red pepper flakes. Set aside. Heat 1 tblsp oil in a 12-inch nonstick skillet over high heat. In two batches, cook steak until lightly browned, turning once, about 2 minutes per batch. Transfer to a plate. Add the remaining teaspoon of oil to the pan along with garlic and whites of scallions. Cook, tossing often, until fragrant, about 1 minute. Whisk the hoisin mixture to combine and add to the pan along with the scallion greens. Return meat to pan; cook, tossing to coat steak with sauce, 1 minute. Remove from heat. Serve immediately over rice. Sprinkle with additional red pepper flakes if desired. Notes Nutrition Information Calories 464kcal | Carbohydrates 51g | Protein 35g | Fat 11g | Saturated Fat 6g | Cholesterol 85mg | Sodium 650mg | Potassium 577mg | Fiber 1g | Sugar 2g | Vitamin A 134IU | Vitamin C 2mg | Calcium 58mg | Iron 3mg Source: Lana's Cooking ~~~~~ Rhonda in MO

Greek layer dip is a vibrant, Mediterranean-inspired appetizer that brings together layers of creamy hummus, tangy Greek yogurt, fresh vegetables and briny olives for a dish that’s as beautiful as it is delicious. Perfect for gatherings or as a light snack, this dip is packed with bold flavor and contrasting texture. The layers include smooth hummus, seasoned yogurt, diced cucumber and tomato and crumbled feta, all finished by a sprinkle of herbs. Serve it with pita chips or fresh veggies for dipping, and watch it disappear! INGREDIENTS list of 12 items ? 1 cup hummus (store-bought or homemade) ? 1 cup Greek yogurt ? 1 clove garlic, minced ? 1/2 tsp dried oregano ? Salt and pepper, to taste ? 1/2 cup cucumber, diced ? 1/2 cup cherry tomatoes, diced ? 1/4 cup Kalamata olives, sliced ? 1/4 cup crumbled feta cheese ? 2 tbsp red onion, finely diced ? 2 tbsp fresh parsley or dill, chopped ? Pita chips or fresh vegetables, for serving list end INSTRUCTIONS list of 4 items 1. Prepare the yogurt layer: In a small bowl, mix the Greek yogurt with minced garlic, dried oregano, and a pinch of salt and pepper. Stir until well combined. 2. Assemble the dip: In a shallow serving dish or pie plate, spread an even layer of hummus as the base. Spread the seasoned yogurt over the hummus. 3. Add the toppings: Layer the diced cucumber, tomatoes, olives, and red onion over the yogurt. Sprinkle with crumbled feta cheese and garnish with fresh parsley or dill. 4. Serve: Serve immediately with pita chips or sliced fresh vegetables for dipping. list end This Greek Layer Dip is a fresh, flavorful appetizer that’s simple to make and brings a touch of the Mediterranean to any occasion.

Sesame Beef Stir-Fry Beef strips and mixed veggies stir-fried and flavored with sesame oil. 5 from 3 votes Print It Rate It Save Add to Collection Course: Main Dishes Cuisine: Asian Prep Time: 5minutes minutes Cook Time: 10minutes minutes Total Time: 15minutes minutes 开云体育s: 4 servings Calories: 261kcal Author: Lana Stuart Ingredients ?3 tablespoons soy sauce ?2 teaspoons dark sesame oil ?1 pound beef round tip steak cut very thin ?16 ounces frozen stir-fry vegetable mixture ?2 teaspoons cornstarch dissolved in 1/3 cup water ?1/3 cup cashews optional Instructions Combine soy sauce and dark sesame oil in a medium bowl. Remove 2 tablespoons of the mixture to a small dish and set aside. Cut beef into thin strips. Add to sauce mixture in bowl. Toss to coat. Heat a large skillet over medium-high heat until hot. Add 1/2 of beef and stir-fry for about 1 minute or until outside surface of beef is no longer pink. Do not overcook. Remove beef from pan and repeat with the remaining beef strips. Combine vegetables and 1/4 cup water in same skillet (don’t clean the skillet out before cooking vegetables). Cook over medium-high heat 4 to 5 minutes or until most of the liquid is evaporated and vegetables are hot, stirring occasionally. Combine cornstarch mixture and reserved marinade. Add to vegetables. Cook and stir 1 minute or until thickened and bubbly. Add beef; heat through. Serve over rice and sprinkle with cashews if desired. Notes Nutrition Information 开云体育 1 | Calories 261kcal | Carbohydrates 17g | Protein 31g | Fat 8g | Saturated Fat 2g | Polyunsaturated Fat 1g | Monounsaturated Fat 3g | Cholesterol 71mg | Sodium 872mg | Potassium 668mg | Fiber 5g | Sugar 1g | Vitamin A 5758IU | Vitamin C 12mg | Calcium 54mg | Iron 4mg Source: Lana's Cooking ~~~~~ Rhonda in MO

Million-dollar pound cake is a rich and buttery dessert that lives up to its luxurious name. With its smooth, velvety texture and golden crust, this classic pound cake is made from simple ingredients that come together to create a truly decadent treat. It’s perfect on its own or served with whipped cream, fresh berries or a drizzle of caramel sauce. The cake’s dense, moist crumb makes it ideal for special occasions or just as a timeless dessert to enjoy with a cup of tea or coffee. Ingredients: list of 9 items ? 2 cups unsalted butter, softened ? 3 cups granulated sugar ? 6 large eggs ? 4 cups all-purpose flour ? 3/4 cup whole milk ? 1/4 cup heavy cream ? 2 teaspoons vanilla extract ? 1/2 teaspoon almond extract (optional) ? Pinch of salt list end Instructions: list of 8 items 1. Preheat the oven: Preheat your oven to 300°F (150°C). Grease and flour a 10-inch tube or bundt pan. 2. Cream the butter and sugar: In a large mixing bowl, beat the softened butter with an electric mixer until light and fluffy. Gradually add the sugar, continuing to beat until the mixture is creamy and smooth, about 3-5 minutes. 3. Add the eggs: Add the eggs one at a time, beating well after each addition. 4. Combine the dry ingredients: In a separate bowl, whisk together the flour and salt. 5. Alternate adding flour and milk: Gradually add the flour mixture to the butter mixture in three parts, alternating with the milk and heavy cream. Begin and end with the flour, mixing until just combined after each addition. 6. Add the flavorings: Stir in the vanilla extract and almond extract (if using), ensuring everything is well mixed. 7. Bake the cake: Pour the batter into the prepared pan, spreading it evenly. Bake for 1 hour and 30 minutes to 1 hour and 40 minutes, or until a toothpick inserted into the center comes out clean. The cake should have a golden crust and be firm to the touch. 8. Cool and serve: Allow the cake to cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely. Serve slices plain, or with whipped cream, fresh fruit, or a drizzle of caramel. list end This million-dollar pound cake is an indulgent, buttery delight that’s perfect for any occasion, offering classic, timeless flavor with every bite!

This creamy jalapeno cranberry dip is the perfect balance of sweet, spicy and tangy, making it an instant crowd pleaser. Fresh cranberries provide a tart burst of flavor, complemented by the creamy richness of cream cheese. The jalapeno adds just the right amount of heat, while a touch of honey rounds everything out with a hint of sweetness. It’s a festive dip that’s ideal for holiday gatherings or as a unique appetizer for any occasion. Serve it with crackers, toasted baguette slices or crisp veggies for a delightful treat. ----- INGREDIENTS: list of 9 items ? 1 cup fresh cranberries (or thawed frozen cranberries) ? 1 small jalape?o, seeded and finely diced (adjust for heat preference) ? 1/4 cup honey (or to taste) ? 1 tablespoon fresh lime juice ? 8 ounces cream cheese, softened ? 1/4 cup sour cream ? 1/4 teaspoon salt ? 2 tablespoons fresh cilantro, chopped (optional) ? Crackers, tortilla chips, or sliced baguette, for serving list end ----- INSTRUCTIONS: list of 4 items 1. Prepare the Cranberry-Jalape?o Mixture: In a small saucepan, combine the cranberries, jalape?o, honey, and lime juice. Cook over medium heat for about 5–7 minutes, stirring occasionally, until the cranberries burst and the mixture thickens. Remove from heat and let cool to room temperature. 2. Make the Creamy Base: In a medium bowl, beat the cream cheese, sour cream, and salt until smooth and fluffy. Spread this mixture evenly onto a serving dish or shallow bowl. 3. Assemble the Dip: Once the cranberry mixture is cooled, spoon it evenly over the cream cheese layer. Use the back of a spoon to spread it gently. 4. Garnish and Serve: Sprinkle chopped cilantro over the top if desired. Serve immediately with crackers, chips, or bread, or cover and refrigerate for up to 24 hours before serving. list end Enjoy this dip as a standout appetizer that’s sure to leave your guests raving!