开云体育

California Avocado and Mango with Yogurt, Honey and Lime Recipe created by chefs Mary Sue Milliken and Susan Feniger for the California Avocado Commission.Recipe Ingredients: Dressing: 3/4 cup plain low-fat yogurt (Greek-style preferred) 2 large limes, juiced 3 tablespoons honey Salad: 2 ripe Fresh California Avocados, chilled, halved, seeded and peeled (see below) 2 mangoes, chilled, halved, seeded and peeled Cayenne pepper, to taste Salt, to taste 4 mint sprigs, for garnishCooking Directions: For Dressing: Whisk together yogurt, lime juice and honey in a small bowl. For Salad: Slice avocado and mango halves lengthwise in 1/2-inch slices. Arrange the fruit on individual salad plates, alternating the avocado and mango slices. Mix equal parts cayenne pepper and salt and lightly sprinkle over fruit slices, to taste. Just before serving, spoon 2 to 3 tablespoons of dressing in a stripe over each salad. Garnish with mint sprigs and serve immediately. Makes 4 servings. Note: Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly. Nutritional Information Per 开云体育 (1/4 of recipe): Calories: 269; Total Fat: 12g; Saturated Fat: 2g; Cholesterol: 3mg; Total Carbs: 43g; Fiber: 5g; Protein: 5g; Sodium: 168mg. Recipe and photograph courtesy of California Avocado Commission. Source: Cooks Recipes ~~~~~ Rhonda in MO

Ultimate BLT For the ultimate, absolute best-tasting BLT (bacon, lettuce and tomato) sandwich, be sure to use juicy red, vine-ripened tomatoes.Recipe Ingredients: Olive Oil Mayonnaise: 1 cup mayonnaise 1/4 cup extra virgin olive oil 1/4 teaspoon freshly minced garlic 1/2 teaspoon ground black pepper Sandwich: 2 slices toasted bread 3 tablespoons Olive Oil Mayonnaise 6 slices crisp-cooked cracked black pepper bacon 3 slices tomato, sliced 1/2-inch thick 1 ounce (1 handful) gourmet salad greens mixCooking Directions: For Mayonnaise: Whisk all ingredients together until smooth. Store refrigerated. For Sandwich: Spread toast with mayonnaise, then layer remaining ingredients. Cut in half and serve. Makes 1 1/4 cups mayonnaise; 1 sandwich. (Increase sandwich ingredients as needed.) Recipe and photograph provided courtesy of the California Tomato Commission. Source: Cooks Recipes ~~~~~ Rhonda in MO

Roasted Tomato and Chile Soup with Gruyère Croutons This superb recipe for roasted tomato and jalape?o chile soup with Gruyère croutons was created by Chef Ben Berryhill.Recipe Ingredients: Soup Base: 1 red bell pepper, stemmed and seeded 3 jalape?o chiles, preferably red, stemmed and seeded 1/2 large yellow onion 1 carrot, trimmed and peeled 3 garlic cloves, peeled 10 ripe tomatoes, stemmed and halved or 12 to 14 whole canned tomatoes, preferably roasted (two 28-ounce cans plus one 15-ounce can) 1/2 cup cilantro, stemmed plus 2 tablespoons for garnish, minced 2 tablespoons olive oil 1 quart (4 cups) chicken broth, homemade or prepared Juice of 1/2 lime Sea salt to taste 1/2 tablespoon pure maple syrup Gruyère Croutons: 2 garlic cloves, peeled 1/2 tablespoon oregano, toasted* 18 (1 x 1-inch) bread cubes, cut from a 9-inch round country-style loaf (NOT sourdough) 1 1/2 tablespoons olive oil 2 ounces (1/4 cup) melted butter 1 1/4 cup (5 ounces) Wisconsin Gruyère cheese, grated - divided useCooking Directions: For Soup Base: Preheat oven to 375?F (190?C). Roughly chop the red bell peppers, jalape?os, onions, carrots and garlic. Combine with fresh tomatoes and 1/2 cup cilantro leaves. If using canned tomatoes, set tomatoes aside for later. Coat vegetable mixture with olive oil and roast in a jelly roll baking pan until caramelized and tender, about 30 minutes. Cool. Remove tomato skins. If using canned tomatoes, dry well, halve and mix with vegetables. Purée vegetables in batches in a food processor, leaving some texture. Add purée to chicken broth. Heat to a boil and lower heat; simmer for 1/2 hour. Season with lime juice, salt and maple syrup. For Croutons: Preheat oven to 250?F (120?C).. Finely mince garlic and toasted oregano. Combine bread cubes, garlic and oregano with olive oil and melted butter. Toss until evenly coated. Slowly toast in the oven until crusty and crunchy, 30 minutes. Remove from oven, briefly cool and toss warm croutons with 1 cup of Gruyère cheese, pressing cheese into crouton sides. Cool. Serve hot soup with 3-cheese croutons in each of 6 large bowls. Sprinkle the reserved cilantro and Gruyère over the top. Makes 6 servings. *To toast oregano: Heat a small, heavy skillet until hot. Add oregano and stir constantly with wooden spoon until aromatic. Be careful not to burn. Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc. Source: Cooks Recipes ~~~~~ Rhonda in MO

Baby Greens with Grapes, Hot-Sweet Pecans & Gorgonzola Vinaigrette This salad offers an incredible range of flavors and textures that work perfectly together.Recipe Ingredients: Hot Sweet Pecans: 2 tablespoons butter 1/4 cup brown sugar, packed 1/2 teaspoon cayenne pepper 1/2 teaspoon salt 1 teaspoon water 1 cup pecan halves Gorgonzola Vinaigrette: 1/2 cup extra virgin olive oil 3 tablespoons white wine vinegar 4 ounces Gorgonzola cheese, crumbled (about 1 cup crumbled) 1/4 teaspoon black pepper, ground 1/2 teaspoon salt 8 ounce weight baby greens salad mix, or a mix of your favorite lettuces (about 6 big handfuls) 2 cups seedless California grapes, separated and rinsedCooking Directions: For Hot Sweet Pecans:Butter a metal cookie sheet and set aside. In non-stick frypan, combine first five ingredients. Bring to boil over medium-high heat. Stir until sugar is dissolved, about 2 minutes. Mixture will be bubbly and foamy looking – BE CAREFUL THIS IS EXTREMELY HOT! Add pecan halves and stir while cooking for one and 1/2 minutes. Remove pecans to cookie sheet and spread to separate. Let cool thoroughly. For Gorgonzola Vinaigrette: Whisk together dressing ingredients until combined. To assemble salad, toss greens with grapes, nuts and vinaigrette. Makes 6 servings. Tips: Nuts can be done in advance, keep stored in airtight container. Dressing can be made in advance and stored refrigerated. Nutritional Information Per 开云体育 (1/6 of recipe): Calories 458; Protein 6.5g; Carbohydrate 23g; Fat 40g; Calories from Fat 75%; Saturated Fat 9g; Cholesterol 31mg; Fiber 2.6g; Sodium 592mg. Recipe and photograph courtesy of California Table Grape Commission. Source: Cooks Recipes ~~~~~ Rhonda in MO

This is my dad's FAVORITE salad Broccoli Salad This homemade broccoli salad uses a tasty combination of fresh broccoli, cranberries, nuts, and bacon tossed in a tangy creamy dressing. You might want to double this recipe for a party or potluck — it goes quick! Submitted by Nora Tested by Allrecipes Test Kitchen Prep Time: 15 mins Cook Time: 10 mins Total Time: 25 mins 开云体育s: 8 Ingredients ? pound bacon 2 heads fresh broccoli, cut into bite-sized pieces 1 small red onion, sliced into bite-sized pieces ? cup raisins ? cup sliced almonds 1 cup mayonnaise ? cup white sugar 2 tablespoons white wine vinegar Directions Gather all ingredients. Place bacon in a deep skillet and cook over medium-high heat until evenly brown, 7 to 10 minutes; drain, cool, and crumble. Combine bacon, broccoli, onion, raisins, and almonds together in a bowl; mix well. To prepare the dressing: Mix mayonnaise, sugar, and vinegar together until smooth. Stir into the salad. Let chill before serving, if desired. Nutrition Facts calories374total fat 27g saturated fat 4g cholesterol 18mg sodium 353mg total carbohydrate 29g dietary fiber 3g total sugars 20g protein 7g vitamin c 61mg calcium 64mg iron 1mg potassium 416mg Source: AllRecipes ~~~~~ Rhonda in MO

Amish Macaroni Salad This Amish macaroni salad is a colorful and flavorful dish made with hard-cooked eggs, bell pepper, and celery in a creamy dressing. Best macaroni salad I have ever had. I always get many requests for the recipe. Enjoy! Submitted by Connie Bee Prep Time: 15 mins Cook Time: 10 mins Additional Time: 1 hr Total Time: 1 hr 25 mins 开云体育s: 6 Ingredients 2 cups uncooked elbow macaroni 3 large hard-cooked eggs, chopped 1 small onion, chopped 3 stalks celery, chopped 1 small red bell pepper, seeded and chopped 2 tablespoons dill pickle relish 2 cups creamy salad dressing (e.g. Miracle Whip) ? cup white sugar 3 tablespoons prepared yellow mustard 2 ? teaspoons white vinegar ? teaspoon celery seed ? teaspoon salt Directions Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and set aside to cool. Combine eggs, onion, celery, bell pepper, and relish in a large bowl. Stir together salad dressing, sugar, mustard, vinegar, celery seed, and salt in a small bowl. Pour over eggs and vegetables. Top with cooled macaroni; stir until well combined. Cover and chill in the refrigerator for at least 1 hour before serving. Nutrition Facts Calories532Total Fat 25g Saturated Fat 4g Cholesterol 133mg Sodium 944mg Total Carbohydrate 66g Dietary Fiber 3g Total Sugars 38g Protein 9g Vitamin C 17mg Calcium 42mg Iron 2mg Potassium 185mg Source: AllRecipes ~~~~~ Rhonda in MO

Deliciously Sweet Salad with Maple, Nuts, Seeds, Blueberries, and Goat Cheese My mom began making this sweet salad a few years ago and, as soon as I tried it, I just had to get the recipe. This is my version, but can be varied in many different ways because it's all about the dressing! So simple, yet so delicious that you are sure to get requests for the recipe whenever you make it. You can use pecans, almonds, or pine nuts in place of the walnuts. Submitted by Monica Prep Time: 10 mins Total Time: 10 mins 开云体育s: 4 Ingredients 3 cups torn romaine lettuce ? cup blueberries ? cup dried cranberries ? cup sunflower seeds ? cup walnut pieces ? cup crumbled feta cheese ? cup crumbled goat cheese ? cup white balsamic vinegar, or to taste ? cup maple syrup, or to taste ? cup grapeseed oil, or to taste salt, to taste Directions Toss romaine lettuce, blueberries, dried cranberries, sunflower seeds, walnut pieces, feta, and goat cheese in a large bowl. Pour vinegar, syrup, and oil over the salad one at a time; toss until evenly coated. Season with salt. Nutrition Facts Calories380Total Fat 28g Saturated Fat 5g Cholesterol 15mg Sodium 160mg Total Carbohydrate 29g Dietary Fiber 3g Total Sugars 22g Protein 7g Vitamin C 12mg Calcium 119mg Iron 2mg Potassium 281mg Source: AllRecipes ~~~~~ Rhonda in MO

Strawberry Spinach Salad This strawberry spinach salad is a great way to get kids to eat spinach! Someone brought this salad to a potluck dinner, and I had to have the recipe! Since then, I've made it many times and I've been asked for the recipe every time I take it somewhere. Submitted by TOZENUF Tested by Allrecipes Test Kitchen Prep Time: 10 mins Additional Time: 1 hr 10 mins Total Time: 1 hr 20 mins 开云体育s: 4 Ingredients Dressing: ? cup white sugar ? cup olive oil ? cup distilled white vinegar 2 tablespoons sesame seeds 1 tablespoon poppy seeds 1 tablespoon minced onion ? teaspoon paprika ? teaspoon Worcestershire sauce Salad: 1 quart strawberries - cleaned, hulled and sliced 10 ounces fresh spinach - rinsed, dried and torn into bite-sized pieces ? cup almonds, blanched and slivered Directions Gather all ingredients. To make the dressing: Whisk sugar, oil, vinegar, sesame seeds, poppy seeds, onion, paprika, and Worcestershire sauce together in a medium bowl until well combined. Cover the dressing and chill it in the refrigerator for 1 hour. To make the spinach salad: Combine sliced strawberries, torn spinach leaves, and almonds in a large bowl. Pour dressing over salad; toss to coat. Refrigerate for 10 to 15 minutes before serving. Nutrition Facts calories491total fat 35g saturated fat 5g sodium 63mg total carbohydrate 43g dietary fiber 6g total sugars 34g protein 6g vitamin c 110mg calcium 191mg iron 4mg potassium 725mg Source: AllRecipes ~~~~~ Rhonda in MO

Grandma's Lemon Meringue Pie This lemon meringue pie is so delicious and perfect for sharing! The homemade lemon curd filling is flavored with lemon juice and zest. It's tart, smooth, and pairs perfectly with the sweet and fluffy meringue topping. Submitted by Emilie S Tested by Allrecipes Test Kitchen Prep Time: 30 mins Cook Time: 10 mins Total Time: 40 mins 开云体育s: 8 Yield: 1 (9-inch) pie Ingredients Lemon Filling: 1 cup white sugar 2 tablespoons all-purpose flour 3 tablespoons cornstarch ? teaspoon salt 1 ? cups water 2 medium lemons, juiced and zested 2 tablespoons butter 4 egg yolks, beaten 1 (9 inch) prepared pie crust, baked Meringue: 4 egg whites ? cup white sugar Directions Gather all ingredients and preheat the oven to 325 degrees F (165 degrees C). To make the lemon filling: Whisk 1 cup sugar, flour, cornstarch, and salt together in a medium saucepan; stir in water, lemon juice, and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat; pour filling into baked pastry crust. To make the meringue topping: Beat egg whites in a glass, metal, or ceramic bowl with an electric mixer until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Working quickly, spread meringue over pie filling, sealing the edges at the crust. Use the back of the spoon to create peaks on the top of the meringue if you like. Bake pie in the preheated oven until meringue is golden brown, about 20 to 25 minutes. Serve and enjoy! Nutrition Facts calories472total fat 16g saturated fat 6g cholesterol 120mg sodium 326mg total carbohydrate 78g dietary fiber 5g total sugars 45g protein 9g vitamin c 63mg calcium 57mg iron 2mg potassium 318mg Source: AllRecipes ~~~~~ Rhonda in MO

Tangy Potato Salad with Bacon Prep Time10 min Total30 min Ingredients6 开云体育s9 Hide Ingredients 2lb small red potatoes, halved or quartered 1/4cup olive oil 2tablespoons Dijon mustard 2tablespoons white wine vinegar 6slices bacon, crisply cooked and crumbled (about 1/3 cup) 2medium green onions, sliced (2 tablespoons) Instructions 1 In 5-quart Dutch oven, place potatoes. Add water to cover potatoes. Salt water generously. Heat to boiling over medium heat. Cook potatoes until tender when pierced with a fork, about 15 minutes. Drain potatoes. 2 In small bowl, stir together olive oil, mustard and white wine vinegar until smooth. Season to taste with salt and pepper. Drizzle mixture over potatoes. Toss to coat. Top with crumbled bacon and green onions. Serve warm, or cover and refrigerate, and serve when cold. Cover and refrigerate any remaining salad.Source: Pillsbury ~~~~~ Rhonda in MO

Turkey, Cranberry and Pecan Chopped Salad Prep Time20 min Total20 min Ingredients13 开云体育s4 Hide Ingredients Salad 1cup leftover steamed and seasoned green beans 1cup leftover chopped turkey 2hearts of romaine, chopped 1/2cup crumbled feta cheese (2 oz) 1/3cup chopped pecans 1/3cup dried cranberriesCranberry Dressing 1/2cup olive oil 1/4cup plus 2 tablespoons leftover cranberry sauce 1/4cup balsamic vinegar 1/4teaspoon salt 1/4teaspoon dried thyme leaves 1/8teaspoon black pepperBread 1can (11 oz) refrigerated Pillsbury? Original French Bread, baked as directed on can Instructions 1 In large bowl, mix Salad ingredients. 2 In food processor, place Cranberry Dressing ingredients. Cover; process until smooth. 3 Divide salad among 4 individual bowls. Serve salad with dressing and French bread.Source: {Pillsbury ~~~~~ Rhonda in MO

Extra Chewy Rice Krispie Treats Chewy, gooey and crunchy, rice krispie treats are a classic that you can’t find anywhere but home. Prep Time10minutes minutes Cook Time15minutes minutes Chilling Time15minutes minutes Total Time25minutes minutes 开云体育s12 bars Ingredients ? cup butter 6 cups miniature marshmallows 1 teaspoon vanilla extract 6 cups Rice Krispies cereal Instructions 1. Melt butter and marshmallows over low heat while stirring. 2. Remove from heat and stir in vanilla. 3. Add Rice Krispies cereal and stir until well coated. 4. Press into a greased 9x13" pan and cool completely. Notes To Make Microwave Rice Krispie Treats Combine butter and marshmallows in a large microwave-safe bowl. Microwave on HIGH for 2 minutes. Stir, and microwave for 1 minute more. Remove and mix until smooth. Add Rice Krispies cereal and stir until well coated. Press into a greased 9x13" pan and cool completely. Nutrition Information Calories: 167 | Carbohydrates: 32g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 127mg | Potassium: 17mg | Sugar: 15g | Vitamin A: 1050IU | Vitamin C: 8.8mg | Calcium: 1mg | Iron: 4.3mg Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used. “How lucky I am to have something that makes saying goodbye so hard.” - - Winnie the Pooh Sugar, ??

Pepperoni Pizza Pasta Salad Prep Time20 min Total2 hr 30 min Ingredients9 开云体育s8 Hide Ingredients 8oz uncooked bow-tie pasta (from 16-oz package) (about 3 cups) 4oz pepperoni slices 3/4cup sliced ripe olives 1cup chopped green bell pepper 2cups diced tomatoes 6oz block mozzarella cheese, cut into bite-size pieces 1/2cup clear Italian dressing 1/4teaspoon black pepper Grated Parmesan cheese, if desired Instructions 1 Cook and drain pasta as directed on package. Rinse with cold water; drain. 2 In large bowl, mix remaining ingredients except Parmesan cheese; add pasta. Toss to combine. 3 Cover and refrigerate about 2 hours or until chilled. Serve with grated Parmesan cheese.Source: Pillsbury ~~~~~ Rhonda in MO

Watermelon Cucumber Feta Salad Prep Time20 min Total20 min Ingredients9 开云体育s6 Hide Ingredients Dressing 2tablespoons red wine vinegar 2tablespoons olive oil 1/4teaspoon salt 1/8teaspoon pepper 2tablespoons chopped fresh mint leavesWatermelon Salad 6cups seedless 1-inch cubes watermelon (from 5-lb watermelon) 1cup sliced quartered cucumber 1/2small red onion, thinly sliced and quartered 1cup crumbled feta cheese (4 oz) Instructions 1 In small bowl, using wire whisk, mix vinegar, olive oil, salt and pepper. Stir in mint. 2 In large bowl, mix watermelon, cucumber, onion and 3/4 cup of the feta cheese. 3 Pour dressing over watermelon mixture; toss gently to combine. 4 Sprinkle salad with remaining feta cheese. Garnish servings with additional mint, if desired.Source: Pillsbury ~~~~~ Rhonda in MO

Apple-Walnut Salad Prep Time10 min Total10 min Ingredients7 开云体育s7 Hide Ingredients 1large Granny Smith apple, chopped (1 3/4 cups) 1large Gala apple, chopped (1 3/4 cups) 1/2 cup golden raisins 1/2 cup plain yogurt 1tablespoon sugar 1tablespoon fresh orange juice 1/2 cup chopped walnuts, toasted Instructions 1 In large bowl, mix apples and raisins. In small bowl, mix yogurt, sugar and orange juice. Pour over apple mixture and stir to coat. Serve or refrigerate. Stir in walnuts just before serving.Source: Pillsbury ~~~~~ Rhonda in MO

Extra Chewy Rice Krispy Treats A stack of Rice Krispie treats with a bite out of one Extra Gooey Rice Krispie Treats Most people don’t really need a recipe to make Rice Krispie Treats (although I do always have to look up the ratios) but I don’t follow the recipe on the box. They’re just not gooey enough for me. This oh-so-simple goes from stovetop (or microwave) to satisfied tummies in a flash. You only need about 15 minutes, some marshmallows, butter and, of course, Rice Krispies (but I add a small splash of vanilla too). Best of all, no baking! How to Make Rice Krispie Treats Stove top or Microwave Rice Krispie Treats come together in no time. Here’s all you do: Grease a 9×13 pan (or use a smaller pan if you want a thicker bar). Melt butter and marshmallows on the stove or in the microwave (per recipe below). Stir in a splash of vanilla. Add the Rice Krispies and stir gently to combine. Press gently into the greased pan and allow to cool. If you wet your fingers, you’ll find it easier to press into the pan! You can use a smaller pan or easily double/triple the recipe to feed a hungry crowd! Rice Krispies in a bowl with butter and marshmallows Tips for the Best Rice Krispie Treats The secret to making the best Rice Krispie bars, is to add extra marshmallows (I use about 50% more than the classic box recipe) and to make sure they’re super soft and fresh. But that being said, there are some mistakes that you want to avoid: Marshmallows Don’t skimp on the marshmallows or your bars won’t adhere well and they won’t have a soft chewy texture. Make sure they’re fresh. Don’t cook the marshmallows too long, the sugars will harden. Pan Use a smaller pan for a thicker treat. Grease your pan well or line with parchment paper. Gently press the krispies into the pan, do not pack them in. Flavors Keep them simple by using real butter and some vanilla. Rice Krispie treats being pulled apart Rice Krispie Treats Variations The great thing about these treats is that you can vary the flavors as much as you want. Add chopped nuts, M&Ms, chocolate or butterscotch chips, Reese’s Pieces, or crushed candy canes. Lemon – Sunny bright lemon flavor. Turtle – Chocolate, caramel and pecans. Peanut Butter – salty twist drizzles with chocolate! Pineapple Coconut – Tropical squares in a jiffy! Chocolate Rice Krispie Treats – Add 12oz chocolate chips to the marshmallows after melting. Stir until chocolate chips are melted. Chocolate Oreo – Cookies & cream Dulce de Leche – with condensed milk and white chocolate! Can You Freeze Rice Krispie Treats No, not really. I mean yes, of course, you can but they’re never the same. I used to freeze them but it’s better to just half the recipe and make a smaller batch if needed (or share them with your friends). “How lucky I am to have something that makes saying goodbye so hard.” - - Winnie the Pooh Sugar, ??

Slow Cooker Honey BBQ Drumsticks By Christine Makes 8 drumsticks Source: chef-in-training.com Ingredients: 8 drumsticks, skin removed if desired 1 (18 oz.) bottle of your favorite BBQ sauce, I love Sweet Baby Ray's 1/4 cup honey Instructions: Spray slow cooker with cooking spray. Place drumsticks inside. Evenly distribute them as best as possible. In a medium bowl, combine BBQ sauce and honey. Pour evenly over drumsticks. Cover and cook on LOW for 6-8 hours or until done.

Sugar’s Stir Fry With Chicken & slivered Almonds Sugar’s Note: I’ve made this several times and each time I make it a little different because I use what vegetables I have at hand. Have fun and make it your own recipe you can also use steak or shrimp 2 skinless, boneless chicken breasts 2 teaspoon lite soy sauce 1 teaspoon granulated sugar)optional) Sugar's note: I usually don't add sugar in my stir fry's but that is my choice. I have used a little honey 2teaspoon minced garlic or 3 cloves garlic, minced 3/4 c. low-sodium chicken broth 4 teaspoon cornstarch Shredded ginger or to your own taste . you can also use ginger powder, again to your taste 3 tablespoon peanut oil 4 cup broccoli flowerets and pieces 1 red bell pepper, seeded and cut into strips 1 medium onion, cut into strip 1/2 cup carrots cut in strips 1 cup Portabella mushrooms cut in chunks if they are big( or your choice of shrooms) celery strips(optional) 1/2 cup slivered almonds or choice of nuts Directions: Cut chicken into 1-inch strips. In a medium bowl, combine soy sauce, sugar and garlic. Add chicken pieces and stir to coat with mixture. In a separate bowl, whisk chicken broth into cornstarch and set aside. In a wok or sauté pan, heat 2 tablespoons of peanut oil in a wok until almost smoking hot. Add broccoli and red pepper and carrots strips, tossing and stirring constantly for 3 minutes. Add onion and rest of veggies, then stir -fry 3 minutes. Add remaining 1 tablespoon oil, chicken and soy sauce mixture; stir-fry for another 7 or so minutes, or until chicken is tender and fully cooked. Stir broth and cornstarch mixture until cornstarch dissolves; add to skillet. Cook, stirring 1 to 2 minutes, or until thickened. Stir in cashew halves and serve. 开云体育s: 4 Nutrition ( “How lucky I am to have something that makes saying goodbye so hard.” - - Winnie the Pooh Sugar, ??

This grilled potato Salad is a smoky, hearty twist on the classic summer side dish. Instead of boiling, the potatoes are grilled to enhance their natural flavor and add a touch of crispiness. Tossed with zesty vinaigrette and fresh herbs, this salad offers a wonderful balance of charred goodness and bright acidity. It’s perfect for picnics, barbecues or as a savory companion to grilled meat and seafood. The medley of texture and bold flavor will have everyone asking for seconds. INGREDIENTS: list of 14 items 2 pounds baby potatoes (red, yellow, or mixed), halved 2 tablespoons olive oil Salt and freshly ground black pepper, to taste 1 small red onion, thinly sliced 2 tablespoons red wine vinegar 1 teaspoon Dijon mustard 1 teaspoon honey or maple syrup 1/4 cup extra virgin olive oil 2 tablespoons chopped fresh parsley 1 tablespoon chopped fresh chives 1 tablespoon chopped fresh dill (optional) 1 clove garlic, minced 1/2 cup crumbled feta or blue cheese (optional) 4 slices bacon, cooked and crumbled (optional) list end INSTRUCTIONS: list of 6 items 1. Preheat Grill Heat your grill to medium-high. Lightly oil the grates to prevent sticking. 2. Prepare Potato Toss halved potatoes with olive oil, salt, and pepper. Place them cut-side down on the grill. 3. Grill Potatoes Grill potatoes for about 10–12 minutes, turning once or twice, until fork-tender and nicely charred. Remove from heat and let cool slightly. 4. Make the Dressing In a small bowl, whisk together red wine vinegar, Dijon mustard, honey, and garlic. Slowly drizzle in the extra virgin olive oil while whisking to emulsify. Season with salt and pepper to taste. 5. Assemble Salad In a large bowl, combine grilled potato, sliced red onion and herbs. Pour the vinaigrette over and toss gently to coat. Let sit for 10 to 15 minutes to absorb the flavor. 6. Add Toppings Just before serving, fold in the crumbled cheese and bacon. Taste, and adjust seasoning, as needed. list end 开云体育 tip Serve warm, at room temperature or slightly chilled. Pairs beautifully with grilled chicken, ribs or seafood.

Creamy, crunchy and tangy, classic coleslaw is a timeless side dish that pairs perfectly with barbecue, fried chicken, sandwiches and more. This refreshing salad combines finely shredded cabbage and carrot tossed in smooth, slightly sweet and zesty dressing. It’s easy to prepare, can be made ahead of time and is a crowd pleaser at potlucks and cookouts alike. Whether you’re serving it alongside pulled pork or atop a crispy chicken sandwich, this coleslaw brings a satisfying balance of flavor and texture to any meal. ----- INGREDIENTS: For the Slaw: list of 4 items ? 6 cups green cabbage, finely shredded ? 1 cup purple cabbage, finely shredded (optional for color) ? 2 large carrots, peeled and grated ? 2 green onions, thinly sliced (optional) list end For the Dressing: list of 6 items ? ? cup mayonnaise ? 2 tablespoons apple cider vinegar ? 1 tablespoon Dijon mustard ? 1? tablespoons sugar (adjust to taste) ? ? teaspoon celery seed (optional) ? Salt and freshly ground black pepper to taste list end ----- INSTRUCTIONS: list of 5 items 1. Prepare the Vegetables: list of 1 items nesting level 1 ? In a large mixing bowl, combine the green cabbage, purple cabbage (if using), grated carrots, and green onions. list end nesting level 1 2. Make the Dressing: list of 1 items nesting level 1 ? In a separate bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, celery seed (if using), salt, and pepper until smooth and well-blended. list end nesting level 1 3. Combine: list of 1 items nesting level 1 ? Pour the dressing over the cabbage mixture. Toss well until all the vegetables are evenly coated with the dressing. list end nesting level 1 4. Chill: list of 1 items nesting level 1 ? Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld and the cabbage to slightly soften. list end nesting level 1 5. Serve: list of 1 items nesting level 1 ? Stir gently before serving. Taste and adjust seasoning, if needed. list end nesting level 1 list end ----- TIPS: list of 3 items ? For extra crunch, add chopped green apple or a handful of toasted sunflower seeds. ? This coleslaw keeps well in the fridge for up to 3 days. ? Make it vegan by using plant-based mayo. list end