开云体育

Southwest Barbecue Chicken Kabobs Southwest Barbecue Chicken Kabobs are delicious. Marinated in a homemade Southwest barbecue sauce and grilled on skewers with fajita vegetables. Prep Time30minutes minutes Cook Time10minutes minutes Total Time40minutes minutes 开云体育s6 Calories537kcal AuthorSandra Ingredients Southwestern Barbecue Sauce 1 jalape?o peppers finely chopped 2 tablespoons canola oil 4 garlic cloves finely chopped 1 tablespoon chili powder 2 teaspoons ground cumin 1 teaspoon cayenne pepper 2 teaspoons ground coriander 2 cups ketchup 1/4 cup fresh lime juice 1/4 cup brown sugar Kabobs 4 lbs O Organics? Boneless Skinless Chicken Breasts 1 large red onion 1 large red pepper 1 large green pepper 1 large orange pepper Instructions Make the Southwestern Barbecue Sauce by combining all of the ingredients into a large mason jar. Twist on the lid to the jar and shake vigorously to combine. Place barbecue sauce in the refrigerator until ready to use. Prepare peppers and onion for the kabobs. To chop the peppers, I cut it in half and remove the core and stem, then cut the two halves into thirds. Cut each third into thirds as well. I do the same for the onions. Prepare the chicken into 1-2-inch cubes: Cut the chicken breast into 1-inch slices, then each slice cut into 1-inch cubes. Add the chicken and 1 cup of the southwestern barbecue sauce into a Ziplock bag and toss the chicken to combine with the sauce. Set the chicken, sealed in the Ziplock, in the refrigerator for 1-2 hours. Place the remaining barbecue sauce back in the refrigerator. Using a skewer, I prefer metal ones, add 2-pieces of chicken and push to the bottom of the skewer. Then add one green pepper square, 1-2-pieces of onion and one red or orange pepper piece. Repeat the sequence until you reach the top of the skewer, making to sure to push the chicken and vegetables closely together. Once completed, set kabob on a plate and repeat with the remaining chicken, onions, and peppers. Heat gas or charcoal grill to medium heat. Place chicken on grill and cook for 3 minutes with the lid shut. Then rotate the kabob to cook on the opposite side and baste with remaining southwestern barbecue sauce. Cook another 3 minutes. At this point, check the chicken to see how it’s cooking. To know if the chicken is done, the juices should be clear. Grill Tip: My husband swears by a digital meat thermometer. He pulls off all our chicken between 155 and 158 degrees and lets it rest for a few minutes (which brings the final temperature up to 160-165. It turns out super juicy and just right. If not done, baste the chicken again with the barbecue sauce continue to cook for another 3-minutes on a side you haven’t cooked yet. Repeat until done. My chicken kabobs take from anywhere to 9-12 minutes. Remove the kabobs from the grill once completely cooked and serve immediately. If I am serving these to the kids, I will remove the chicken and veggies from the skewers so don’t burn themselves or use the skewers as weapons at the table. Notes Barbecue Sauce adapted from Pampered ChefNutrition Calories: 537kcal | Carbohydrates: 35g | Protein: 66g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 193mg | Sodium: 1104mg | Potassium: 1516mg | Fiber: 1g | Sugar: 28g | Vitamin A: 1690IU | Vitamin C: 40.4mg | Calcium: 54mg | Iron: 2.3mg Source: A Dash of Sanity ~~~~~ Rhonda in MO

Spicy breaded chicken is a flavorful twist on a classic favorite, combining the crunch of perfectly seasoned bread crumbs with a bold kick of spice. This dish is ideal for those who enjoy a little heat with their crispy chicken. The chicken is coated in a spiced bread crumb mixture and then baked or fried to perfection, resulting in juicy, tender meat encased in a crunchy, flavorful crust. It’s perfect for a weeknight meal or a casual gathering, served with a cooling dip or your favorite side. INGREDIENTS: list of 12 items ? 4 boneless, skinless chicken breasts ? 1 cup breadcrumbs ? 1/2 cup grated Parmesan cheese ? 1 tsp garlic powder ? 1 tsp paprika ? 1 tsp cayenne pepper (adjust to taste) ? 1/2 tsp chili powder ? Salt and pepper to taste ? 2 eggs, beaten ? 1/4 cup all-purpose flour ? Olive oil for frying (if frying) ? Fresh parsley for garnish list end INSTRUCTIONS: list of 7 items 1. Preheat your oven to 400°F (200°C) if baking, or heat about 1/4 inch of olive oil in a large skillet over medium heat if frying. 2. In a shallow dish, combine the breadcrumbs, Parmesan cheese, garlic powder, paprika, cayenne pepper, chili powder, salt, and pepper. 3. Set up a breading station: one dish with flour, another with beaten eggs, and the last with the spiced breadcrumb mixture. 4. Dredge each chicken breast in flour, shaking off the excess, then dip it into the eggs, and finally coat it in the breadcrumb mixture, pressing gently to adhere. 5. If baking, place the breaded chicken on a greased baking sheet and bake for 20-25 minutes, or until the chicken is cooked through and the coating is golden and crispy. 6. If frying, cook the chicken in the hot oil for 4-5 minutes per side, or until the chicken is fully cooked and crispy. 7. Garnish with fresh parsley and serve hot with your favorite dipping sauce or alongside a fresh salad. list end Enjoy this spicy, crispy chicken that’s sure to bring a flavorful kick to your meal!

This potluck pasta salad is a crowd pleaser that’s perfect for any gathering. It’s packed with a colorful mix of fresh vegetables, hearty pasta and tangy, homemade dressing that ties everything together. The combination of crunchy bell pepper, juicy cherry tomato and creamy mozzarella adds a delightful balance of texture and flavor, while the addition of salami or pepperoni gives it an extra-savory kick. It’s easy to prepare ahead of time, making it a convenient option for potlucks, picnics or barbecues. Serve it chilled for a refreshing side that pairs well with just about anything! INGREDIENTS Salad list of 10 items 12 oz rotini or bowtie pasta 1 cup cherry tomatoes, halved 1 cup cucumber, diced 1/2 cup red bell pepper, diced 1/2 cup yellow bell pepper, diced 1/2 cup red onion, thinly sliced 1/2 cup black olives, sliced 1 cup mozzarella cheese, cubed or mozzarella balls (bocconcini) 1/2 cup salami or pepperoni, sliced (optional) 1/4 cup fresh parsley, chopped list end DRESSING list of 7 items 1/4 cup olive oil 2 tbsp red wine vinegar 1 tbsp Dijon mustard 1 clove garlic, minced 1 tsp dried oregano 1/2 tsp salt 1/4 tsp black pepper list end INSTRUCTIONS list of 6 items 1. Cook the pasta Bring a large pot of salted water to a boil. Cook the pasta, according to package instructions, until al dente. Drain, and rinse under cold water to stop the cooking process. Set aside. 2. Prepare the vegetables While the pasta is cooking, chop the tomato, cucumber, bell pepper, red onion and olives. Cube the mozzarella, and slice the salami or pepperoni. 3. Make dressing In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, oregano, salt and pepper until well-combined. 4. Assemble the salad In a large bowl, combine the cooked pasta, vegetables, mozzarella, salami and fresh parsley. 5. Toss with dressing Pour the dressing over the salad and toss gently to coat everything evenly. 6. Chill, and serve Cover, and refrigerate for at least one hour to allow the flavors to meld. Serve chilled. list end This salad can be made a day ahead and stored in the fridge. Just give it a quick stir before serving. Enjoy!

Fluffy buttermilk biscuits are classic comfort foods that are perfect for breakfast, brunch or as sides to hearty meals. These biscuits are incredibly light and airy, with buttery flavor and a tender crumb that practically melts in your mouth. The tanginess of the buttermilk adds depth, while the flaky layers make these biscuits truly irresistible. Whether enjoyed with a dollop of jam, drizzle of honey or as the base for biscuits and gravy, they’re sure to become favorites. INGREDIENTS list of 6 items 2 cups all-purpose flour 1 tbsp baking powder 1/2 tsp baking soda 1 tsp salt 1/2 cup unsalted butter, cold and cut in small cubes 3/4 cup buttermilk, cold list end INSTRUCTIONS list of 6 items 1. Preheat the oven Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. 2. Mix dry ingredients In a large bowl, whisk together the flour, baking powder, baking soda, and salt. 3. Cut in the butter Add the cold butter cubes to the flour mixture. Using a pastry cutter or your fingertips, work the butter in the flour until the mixture resembles coarse crumbs with some larger pieces of butter remaining. 4. Add the buttermilk Pour the cold buttermilk in the flour mixture, stirring gently until just combined. Be careful not to overmix; the dough should be slightly sticky. 5. Shape the biscuits Turn the dough on a lightly floured surface, and gently pat it in a 1-inch-thick rectangle. Fold the dough over itself a few times to create layers, then pat it back in 1-inch thickness. Use a biscuit cutter or glass to cut out biscuits, pressing straight down without twisting to keep the layers intact. Place the biscuits on the prepared baking sheet. 6. Bake Bake for 12 to 15 minutes or until the biscuits are golden brown on top. Remove from the oven, and let cool slightly before serving. list end These fluffy buttermilk biscuits are best enjoyed warm and can be stored in an airtight container for a couple days. They’re delightful additions to any meal!

Perfect pot roast is the epitome of comforting, home-cooked meals, offering tender beef that melts in your mouth and is surrounded by a medley of flavorful vegetables and rich, savory gravy. This classic dish is ideal for family dinner or special occasions, where you want to serve something both hearty and elegant. Slow-cooked to perfection, the pot roast absorbs the aromatic blend of herbs, garlic and beef broth, creating an irresistible aroma and taste. Serve it with mashed potatoes or crusty bread to soak up the delicious gravy, and enjoy a meal that warms both the heart and soul. INGREDIENTS list of 16 items ? 3-4 pounds beef chuck roast ? Salt and pepper, to taste ? 2 tablespoons olive oil ? 2 onions, quartered ? 4 cloves garlic, minced ? 4 carrots, cut into large chunks ? 4 stalks celery, cut into large chunks ? 1 cup beef broth ? 1 cup red wine (or additional beef broth) ? 2 tablespoons tomato paste ? 2 sprigs fresh rosemary ? 2 sprigs fresh thyme ? 2 bay leaves ? 2 tablespoons cornstarch (optional, for thickening) ? 2 tablespoons water (optional, for thickening) ? Fresh parsley, chopped (for garnish) list end INSTRUCTIONS list of 9 items 1. Preheat the oven: Preheat your oven to 275°F (135°C). 2. Season the roast: Generously season the beef chuck roast with salt and pepper on all sides. 3. Sear the roast: Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Add the roast and sear it on all sides until browned, about 4-5 minutes per side. Remove the roast from the pot and set it aside. 4. Sauté the vegetables: In the same pot, add the onions and garlic. Sauté for 2-3 minutes until the onions are softened and the garlic is fragrant. Add the carrots and celery, and cook for another 3-4 minutes. 5. Deglaze the pot: Pour in the beef broth and red wine, scraping up any browned bits from the bottom of the pot. Stir in the tomato paste until well combined. 6. Add herbs and roast: Return the roast to the pot, nestling it among the vegetables. Add the rosemary, thyme, and bay leaves. 7. Cook the roast: Cover the pot with a lid and transfer it to the preheated oven. Cook for 3-4 hours, or until the roast is tender and easily pulls apart with a fork. 8. Thicken the gravy (optional): If you prefer a thicker gravy, remove the roast and vegetables from the pot and set them aside. In a small bowl, mix the cornstarch and water to form a slurry. Stir the slurry into the pot and simmer over medium heat until the gravy thickens. 9. Serve: Slice the roast and serve it with the vegetables and gravy. Garnish with chopped fresh parsley. list end Enjoy your Perfect Pot Roast as a delicious and satisfying meal that brings warmth and comfort to the table, perfect for any occasion.

This creamy potato bake is a comforting side dish that’s perfect for family dinner, potlucks or any occasion you want something warm and satisfying. Layers of tender, thinly sliced potato are bathed in rich, creamy sauce made with butter, garlic and cheese. The combination of sharp cheddar and Parmesan adds depth, while the creaminess brings velvety texture that will melt in your mouth. Baked to golden perfection, this dish has a crispy, cheesy top and soft, creamy layers underneath that will make it an instant favorite. INGREDIENTS list of 11 items 6 medium-sized potatoes, thinly sliced 2 cups heavy cream 1 cup shredded sharp cheddar cheese 1/2 cup grated Parmesan cheese 2 cloves garlic, minced 4 tbsp unsalted butter 1 tsp salt 1/2 tsp black pepper 1 tsp fresh thyme (optional) 1/4 tsp ground nutmeg (optional) Fresh parsley for garnish list end INSTRUCTIONS list of 7 items 1. Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish. 2. Prepare the potatoes Peel and thinly slice the potatoes (about 1/8 inch thick.) Set them aside in a bowl of cold water to prevent browning. 3. Make creamy sauce In a saucepan over medium heat, melt the butter, and saute the minced garlic until fragrant, about 1 minute. Add the heavy cream, salt, pepper, thyme and nutmeg. Heat the mixture until just simmering, then remove from heat. 4. Layer the potatoes Drain the potatoes, and pat them dry. Arrange half the sliced potatoes evenly in the prepared baking dish. Pour half the cream mixture over the potatoes, and sprinkle with half the cheddar and Parmesan cheese. 5. Repeat layers Add the remaining potatoes, pour the rest of the cream sauce over the top and sprinkle with the remaining cheese. 6. Bake Cover the dish with foil, and bake for 45 minutes. Remove the foil, and bake for an additional 15 to 20 minutes or until the top is golden brown, and the potatoes are tender when pierced with a fork. 7. Serve Let the potato bake rest for 10 minutes before serving. Garnish with fresh parsley, if desired. list end Enjoy this creamy potato bake as a decadent side that pairs well with roasted meat or a fresh salad!

Grilled Tilapia Grilled Tilapia is an easy and healthy dinner ready in under 15 minutes with just a few ingredients. It's the perfect summer cookout dish. Yield6 开云体育s Prep Time5minutes minutes Cook Time10minutes minutes Total Time15minutes minutes CourseDinner CuisineAmerican AuthorSabrina Snyder Ingredients ?6 tilapia fillets ?1 tablespoon olive oil ?1 teaspoon kosher salt ?1/2 teaspoon coarse ground black pepper ?1/4 teaspoon garlic powder ?1/4 teaspoon paprika ?1 lemon , cut into wedges Instructions Heat grill on medium-high heat. Coat the filets in olive oil. In a small bowl mix the salt, black pepper, garlic powder and paprika. Sprinkle over the filets. Place onto direct heat on the grill for 4-5 minutes on each side. Serve with lemon wedges. Nutrition Calories: 186kcal | Carbohydrates: 1g | Protein: 34g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 85mg | Sodium: 476mg | Potassium: 524mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 42IU | Vitamin C: 2mg | Calcium: 19mg | Iron: 1mg Source: Dinner, then Dessert ~~~~~ Rhonda in MO

Grilled Chicken Salad A refreshing, fully loaded, summery salad! Includes marinated grilled chicken breast, tender romaine lettuce, bright red onion, crisp salty bacon, charred grilled corn, vibrant fresh tomatoes, tangy feta, and creamy avocado. 开云体育s: 5 Prep40minutes minutes Cook12minutes minutes Ready in: 52minutes minutes Ingredients Dressing 3/4 cup olive oil 1/3 cup fresh lemon juice 3 Tbsp finely chopped fresh parsley 1 tsp dried oregano 1 Tbsp dijon mustard 1 Tbsp honey 2 tsp minced garlic 1 tsp each salt and black pepper, then more to taste Salad 1 1/4 lbs. boneless skinless chicken breasts, pounded to an even thickness about 1/2-inch 2 ears fresh corn, husked 1 large head Romaine lettuce, chopped, rinsed, dried in a salad spinner 6 slices bacon, cooked and chopped* 1 1/2 cups grape tomatoes, halved 1/3 cup thinly sliced red onion 1 avocado, sliced 2/3 cup crumbled feta cheese Instructions In a medium mixing bowl whisk together olive oil, lemon juice, parsley, oregano, dijon mustard, honey and garlic. Season with 1 tsp black pepper (don't add salt yet). Whisk again then scoop out 1/3 cup of the dressing mixture and pour into a gallon size resealable bag. Add 1 tsp salt to the bag, then add chicken, seal bag while pressing out excess air. Rub dressing over chicken, transfer to fridge to marinate for 1 to 4 hours. Season remaining dressing mixture with salt to taste, transfer dressing to an airtight container and chill until ready to serve salad (if olive oil solidifies let rest at room temperature for 30 minutes). Preheat a gas grill over medium-high heat to 450 degrees. Grill chicken about 5 to 6 minutes per side (with grill lid closed) until internal temperature of chicken registers 165°F on an instant read food thermometer. Also grill corn about 10 minutes until lightly charred, turning occasionally. Let chicken cool 20 minutes before slicing into bite size pieces. Cut corn kernels from cobs. To a large salad bowl or 5 individual serving plates, layer together Romaine lettuce, grilled chicken, corn, bacon, tomatoes, red onion, avocado, and feta cheese. Shake dressing then pour over salad and gently toss. Serve right away. Notes *I recommend cooking the bacon in the oven on a foil lined or parchment paper lined, rimmed baking sheet at 400F° until just crisp (about 10 to 20 minutes depending on thickness). Cook in a single layer (you can scrunch pieces up a bit to fit). I like to just cook the whole package of bacon then you have leftover for breakfast or sandwiches the next day. Source: Cooking Classy ~~~~~ Rhonda in MO

Grilled Halibut Grilled Halibut is a healthy and delicious dinner option cooked to tender, juicy perfection and served with parsley and lemon wedges. Yield4 开云体育s Prep Time5minutes minutes Cook Time12minutes minutes Total Time17minutes minutes CourseDinner CuisineAmerican AuthorSabrina Snyder Ingredients ?4 halibut filets , de-skinned and de-boned (6 ounces) ?1 teaspoon kosher salt ?1/2 teaspoon coarse ground black pepper ?1/4 cup olive oil , divided ?1 lemon , cut into wedges ?2 tablespoons fresh parsley , minced Instructions Season halibut with salt and black pepper Brush half the olive oil on the top and sides. Heat grill on high heat. Add halibut top side down, cook 2 minutes. Turn 90 degrees to make an x pattern and cook for 2 minutes. Flip, cook for 4 minutes. Brush with remaining olive oil and cook for 4 minutes on each side. Serve with lemon wedges and fresh parsley garnished on top. Nutrition Calories: 277kcal | Carbohydrates: 1g | Protein: 32g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 83mg | Sodium: 698mg | Potassium: 762mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 284IU | Vitamin C: 6mg | Calcium: 17mg | Iron: 1mg Source: Dinner, then Dessert ~~~~~ Rhonda in MO

Kentucky butter cake is a rich and buttery classic Southern dessert known for its incredibly moist texture and decadent flavor. This pound cake is baked to golden perfection and then soaked with luscious sugar butter glaze while it’s still warm, infusing every bite with sweet, buttery richness. The glaze forms a slight crust on the outside, while keeping the inside soft and tender. Kentucky butter cake is simple to make with pantry staples and perfect for any occasion, from casual gatherings to elegant celebrations. It can be enjoyed on its own or with a dollop of whipped cream or scoop of vanilla ice cream for an extra-indulgent treat. INGREDIENTS FOR THE CAKE list of 9 items 3 cups all-purpose flour 2 cups granulated sugar 1 teaspoon salt 1 teaspoon baking powder 1/2 teaspoon baking soda 1 cup unsalted butter, softened 1 cup buttermilk 4 large eggs 2 teaspoons vanilla extract list end FOR GLAZE list of 4 items 1/3 cup unsalted butter 3/4 cup granulated sugar 2 tablespoons water 2 teaspoons vanilla extract list end INSTRUCTIONS list of 6 items 1. Preheat the Oven Preheat your oven to 325°F (163°C). Grease and flour a 10-inch Bundt pan. 2. Make the Cake Batter list of 2 items nesting level 1 In a large mixing bowl, combine the flour, sugar, salt, baking powder and baking soda. Add the softened butter, buttermilk, eggs and vanilla extract. Using an electric mixer, beat on low speed until just combined, then increase to medium speed, and beat for 2 to 3 minutes until the batter is smooth and creamy. list end nesting level 1 3. Bake the Cake list of 2 items nesting level 1 Pour the batter into the prepared Bundt pan, spreading it evenly. Bake in the preheated oven for 60 to 70 minutes or until a toothpick inserted in the center of the cake comes out clean. list end nesting level 1 4. Prepare glaze list of 2 items nesting level 1 While the cake is baking, make the glaze. In a small saucepan, combine the butter, sugar and water. Cook over medium heat, stirring occasionally, until the butter is melted, and the sugar is dissolved. Remove from heat and stir in the vanilla extract. list end nesting level 1 5. Glaze the Cake list of 2 items nesting level 1 Once the cake is done baking, remove it from the oven, and place it on a wire rack. While the cake is still in the pan, use a skewer or toothpick to poke holes all over the top. Slowly pour the warm glaze over the cake, allowing it to soak in the holes and around the edges. Let the cake sit in the pan for at least 30 minutes to absorb glaze. list end nesting level 1 6. Serve list of 1 items nesting level 1 Invert the cake on a serving plate, and remove the Bundt pan. Allow the cake to cool completely before slicing and serving. list end nesting level 1 list end Kentucky butter cake is a deliciously moist and flavorful dessert that captures the essence of Southern baking with its rich butter flavor and tender crumb. Enjoy this delightful cake on its own or with your favorite toppings for a truly indulgent treat.

This cranberry-orange upside-down cake is a delightful holiday dessert that combines the tartness of cranberry with the zesty flavor of orange. The caramelized orange cranberry topping adds a visually stunning and deliciously tangy finish to the cake, creating an irresistible balance of sweet and tart in every bite. Perfect for festive gatherings, this cake is sure to impress your guests with its elegant presentation and comforting flavor. Serve it slightly warm with a dollop of whipped cream or scoop of vanilla ice cream for an extra-special treat. INGREDIENTS Topping list of 4 items 1/2 cup unsalted butter 3/4 cup brown sugar, packed 2 cups fresh or frozen cranberries Zest of 1 orange list end Cake list of 10 items 1/2 cup unsalted butter, softened 1 cup granulated sugar 2 large eggs 1 tsp vanilla extract Zest of 1 orange 1-1/2 cups all-purpose flour 1-1/2 tsp baking powder 1/2 tsp salt 1/2 cup whole milk 2 tbsp freshly squeezed orange juice list end INSTRUCTIONS list of 4 items 1. Prepare topping list of 3 items nesting level 1 Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan. In a small saucepan, melt 1/2 cup butter over medium heat. Stir in the brown sugar, and cook until the mixture is bubbly, about 2 minutes. Pour the mixture in the prepared cake pan, and spread evenly. Sprinkle the cranberries evenly over the sugar mixture, and top with the orange zest. list end nesting level 1 2. Make the Cake Batter list of 4 items nesting level 1 In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and orange zest. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the milk and orange juice and beginning and ending with the dry ingredients. Mix until just combined. list end nesting level 1 3. Assemble, and Bake list of 3 items nesting level 1 Carefully spoon the batter over the cranberry topping in the cake pan, and spread it out evenly with a spatula. Bake in the preheated oven for 45 to 50 minutes or until a toothpick inserted in the center of the cake comes out clean. Let the cake cool in the pan for 10 to 15 minutes before running a knife around the edges and inverting it on a serving plate. list end nesting level 1 4. Serve list of 1 items nesting level 1 Let the cake cool slightly before serving. Garnish with additional orange zest, if desired. Enjoy with a side of whipped cream or vanilla ice cream. list end nesting level 1 list end

Turkey-butternut squash chili is a hearty, flavorful twist on traditional chili, blending lean ground turkey with the sweetness of roasted butternut squash and a kick of warming spices. This healthy, protein-packed dish is perfect for cozy nights and offers rich, comforting texture with a balance of sweet and savory flavor. The addition of beans, tomato and chili powder rounds the dish out, making it a wholesome and satisfying meal. Whether you’re looking for lighter chili or something to take your comfort food game up a notch, this turkey-butternut squash chili is sure to be a hit! Ingredients list of 16 items 1 tbsp olive oil 1 lb ground turkey 1 large onion, diced 3 garlic cloves, minced 1 red bell pepper, diced 3 cups butternut squash, peeled and cubed 1 can (15 oz) black beans, drained and rinsed 1 can (15 oz) diced tomatoes 2 cups chicken or vegetable broth 1 tbsp chili powder 1 tsp ground cumin 1 tsp smoked paprika Salt and pepper, to taste 1 tbsp lime juice (optional) Fresh cilantro, chopped (for garnish) Sour cream, avocado, or shredded cheese (optional toppings) list end Instructions list of 5 items 1. Cook the turkey Heat the olive oil in a large pot or Dutch oven over medium heat. Add the ground turkey, and cook, breaking it up with a spoon, until brown and fully cooked through, about 6 to 8 minutes. Remove from the pot, and set aside. 2. Saute the vegetables In the same pot, add the diced onion, garlic and red bell pepper. Saute for 4 to 5 minutes until softened and fragrant. 3. Add the squash and spices Stir in the butternut squash cubes, chili powder, cumin, smoked paprika, salt and pepper. Cook for another 2 minutes to allow the spices to toast slightly. 4. Simmer the chili Add the black beans, diced tomato and broth. Return the cooked turkey to the pot. Bring the mixture to a boil, then reduce the heat to low, and let it simmer for 25 to 30 minutes or until the butternut squash is tender. 5. Finish, and serve Stir in the lime juice for a touch of brightness. Taste, and adjust seasoning, as needed. Serve the chili hot with your favorite toppings, like sour cream, avocado, shredded cheese and fresh cilantro. list end This turkey-butternut squash chili is a delicious, cozy meal that brings together hearty flavor and wholesome ingredients, perfect for a warming dinner on a chilly day!

Mexican wedding cookies are delightful, buttery confections that melt in your mouth, making them cherished treats for any occasion. Also known as “polvorones,” these cookies are traditionally served at weddings and celebrations, but they’re perfect for enjoying any time of year. Made with simple ingredients, like flour, nuts and butter, they are rolled in powdered sugar for a sweet, snowy finish. The combination of toasted nuts - often pecan or walnut - adds lovely crunch and depth, making each bite a delightful experience. Whether you’re celebrating a special event or just indulging in a sweet treat, these cookies are sure to impress with their rich taste and tender texture. INGREDIENTS list of 6 items 1 cup unsalted butter, softened 1/2 cup powdered sugar, plus extra for rolling 1 teaspoon vanilla extract 2 cups all-purpose flour 1 cup finely chopped nuts (pecans or walnuts) 1/4 teaspoon salt list end INSTRUCTIONS list of 8 items 1. Preheat the Oven Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. 2. Cream the Butter and Sugar In a large mixing bowl, cream the softened butter with 1/2 cup powdered sugar until light and fluffy. This should take about 3 to 4 minutes. 3. Add Flavorings: Mix in the vanilla extract until well incorporated. 4. Combine Dry Ingredients In a separate bowl, whisk together the flour, chopped nuts and salt. Gradually add this mixture to the butter mixture, stirring until soft dough forms. 5. Shape the Cookies Using your hands, shape the dough in small balls about 1 inch in diameter, and place them on the prepared baking sheet, spacing them about 1 inch apart. 6. Bake Bake in the preheated oven for 15 to 20 minutes or until the cookies are lightly golden on the bottom. They should still be pale on top. 7. Cool, and Roll Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. While they are still warm, roll the cookies in powdered sugar to coat them. 8. Serve Once completely cooled, you can roll them in powdered sugar again for an extra-sweet touch. Serve these delightful cookies at celebrations, or store them in an airtight container for delicious treats any time! list end Mexican wedding cookies are sweet and simple indulgences that capture the spirit of celebration, making them beloved additions to any dessert table!

Mexican scrambled eggs are quick, flavorful breakfast or brunch options that bring bold, zesty flavor to the table. This dish combines fluffy scrambled eggs with classic Mexican ingredients, like tomato, onion, jalapeno and fresh cilantro, creating a vibrant and satisfying meal. Topped with melty cheese and served alongside tortillas or toast, these scrambled eggs are delicious ways to start the day. Whether you’re cooking for a crowd or cozy morning at home, this recipe is sure to become a favorite. INGREDIENTS list of 11 items 6 large eggs 2 tbsp milk or cream 2 tbsp olive oil or butter 1/2 cup diced onion 1 small jalapeno, finely chopped (optional, for heat) 1 cup diced tomatoes 1/4 cup chopped, fresh cilantro 1/2 cup shredded cheddar or Monterey Jack cheese Salt and black pepper, to taste Optional toppings: avocado slices, sour cream or salsa Warm tortillas or toast, for serving list end INSTRUCTIONS list of 6 items 1. Prepare the Eggs list of 1 items nesting level 1 In a medium bowl, whisk together the eggs, milk or cream and a pinch of salt and pepper until well-combined. Set aside. list end nesting level 1 2. Saute the Vegetables list of 1 items nesting level 1 Heat the olive oil or butter in a large skillet over medium heat. Add the diced onion, and cook for 2 to 3 minutes until softened. Stir in the jalapeno, and cook for another minute. list end nesting level 1 3. Add the Tomatoes list of 1 items nesting level 1 Stir in the diced tomato, and cook for 2 minutes until slightly softened. Reduce the heat to low. list end nesting level 1 4. Cook the Eggs list of 1 items nesting level 1 Pour the whisked eggs in the skillet with the vegetables. Stir gently, and cook over low heat, folding the eggs with a spatula until they are just set but still creamy. list end nesting level 1 5. Add Cheese and Cilantro list of 1 items nesting level 1 Sprinkle the shredded cheese over the eggs, and let it melt slightly. Stir in the fresh cilantro just before removing the skillet from the heat. list end nesting level 1 6. Serve list of 1 items nesting level 1 Serve the Mexican scrambled eggs hot, garnished with optional toppings, like avocado slices, sour cream or salsa. Pair with warm tortillas or toast for a complete meal. list end nesting level 1 list end Mexican scrambled eggs are versatile, hearty dishes bursting with flavor and color perfect for breakfast, brunch or even a quick dinner. Enjoy this vibrant twist on a classic!

Tender Italian sugar cookies are delightful treats that combine the delicate, buttery flavor of a traditional sugar cookie with the light, airy texture Italian baking is known for. These cookies are soft, melt-in-your-mouth delicious and just sweet enough to satisfy any dessert craving. Perfect for holidays, special occasions or just as everyday snacks, these cookies are easy to make and sure to impress with their simplicity and elegance. Whether you enjoy them plain or with a dusting of powdered sugar or drizzle of glaze, these tender Italian sugar cookies are must-tries for any cookie lover. INGREDIENTS list of 10 items 1/2 cup unsalted butter, softened 1/2 cup granulated sugar 1 large egg 1 teaspoon vanilla extract 1/4 teaspoon almond extract (optional) 1 3/4 cups all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 2-3 tablespoons milk Powdered sugar for dusting or glaze (optional) list end INSTRUCTIONS list of 10 items 1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. 2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. 3. Beat in the egg, vanilla extract, and almond extract (if using) until well combined. 4. In a separate bowl, whisk together the flour, baking powder, and salt. 5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. If the dough is too dry, add milk one tablespoon at a time until the dough comes together and is soft but not sticky. 6. Roll the dough in small balls about 1 inch in diameter, and place them on the prepared baking sheet about 2 inches apart. 7. Gently press each ball down with the bottom of a glass or your fingers to flatten slightly. 8. Bake in the preheated oven for 8 to 10 minutes or until the edges are just starting to turn golden. The center should still be soft. 9. Remove from the oven, and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. 10. If desired, dust the cooled cookies with powdered sugar, or drizzle with simple glaze made from powdered sugar and milk. list end Enjoy your tender Italian sugar cookies as sweet and delicate treats perfect for any occasion!

Italian sausage lasagna is a rich and flavorful twist on classic lasagna, featuring layers of tender pasta, savory Italian sausage, creamy ricotta and melty mozzarella all nestled in robust marinara sauce. The Italian sausage adds spicy and aromatic depth that elevates this comforting dish to new heights. Perfect for family gatherings or cozy dinners, this lasagna is both hearty and satisfying, with each bite delivering a wonderful balance of cheesy, meaty and saucy goodness. It’s a classic Italian-American favorite that’s sure to become a staple in your kitchen. INGREDIENTS list of 12 items 12 lasagna noodles 1 lb Italian sausage, mild or hot 1 jar (24 oz) marinara sauce 1 onion, finely chopped 3 cloves garlic, minced 2 cups ricotta cheese 1 egg 1/4 cup grated Parmesan cheese 2 cups shredded mozzarella cheese 1/4 cup fresh basil, chopped (optional) Salt and pepper to taste Olive oil for sauteing list end INSTRUCTIONS list of 7 items 1. Preheat the oven Preheat your oven to 375°F (190°C). 2. Cook the noodles Bring a large pot of salted water to a boil, and cook the lasagna noodles, according to package instructions. Drain, and set aside. 3. Prepare the sausage mixture In a large skillet, heat a little olive oil over medium heat. Add the chopped onion and garlic, sauteing until soft and fragrant, about 3 minutes. Add the Italian sausage, breaking it up with a spoon, and cook until brown and fully cooked through. Stir in the marinara sauce, and simmer for 5 minutes. Remove from heat. 4. Prepare the ricotta mixture In a medium bowl, combine the ricotta cheese, egg, Parmesan cheese and fresh basil. Season with a pinch of salt and pepper. 5. Assemble the lasagna In a 9 x 13 baking dish, spread a thin layer of marinara-sausage sauce. Layer 3 to 4 lasagna noodles on top, followed by a layer of ricotta mixture, then a sprinkle of shredded mozzarella. Repeat these layers until all ingredients are used, finishing with a layer of sauce and final sprinkling of mozzarella cheese. 6. Bake Cover the lasagna with aluminum foil, and bake for 25 minutes. Remove the foil, and bake for an additional 15 to 20 minutes or until the cheese is bubbly and golden brown. 7. Rest, and serve Let the lasagna cool for 10 minutes before slicing. Garnish with additional fresh basil, if desired. list end This Italian sausage lasagna is a comforting and flavorful dish that’s perfect for any occasion, offering layers of cheesy, saucy and savory goodness in every bite!

This baked garlic-brown sugar chicken is a delightful blend of sweet and savory flavor that makes for an easy and satisfying weeknight dinner. The chicken is smothered in rich garlic-brown sugar sauce that caramelizes beautifully in the oven, creating a perfect balance of sweetness and a subtle tangy kick. The addition of herbs and a touch of spice elevates the dish, making it flavorful yet simple enough to please the whole family. Pair it with roasted vegetables or mashed potatoes for a complete, delicious meal. INGREDIENTS: list of 8 items ? 4 boneless, skinless chicken breasts ? 4 garlic cloves, minced ? ? cup brown sugar ? 2 tablespoons olive oil ? 1 teaspoon paprika ? ? teaspoon dried thyme (optional) ? Salt and pepper to taste ? Fresh parsley, chopped (for garnish) list end INSTRUCTIONS: list of 6 items 1. Preheat the oven to 375°F (190°C). Lightly grease a baking dish. 2. Prepare the chicken: Season the chicken breasts with salt, pepper, and paprika on both sides. Set aside. 3. Make the garlic-brown sugar sauce: In a medium skillet over medium heat, add the olive oil and minced garlic. Sauté the garlic for about 1-2 minutes until fragrant. Be careful not to burn the garlic. Stir in the brown sugar and thyme (if using) and cook for another minute until the sugar melts and blends with the garlic. 4. Assemble the dish: Place the seasoned chicken breasts in the prepared baking dish. Pour the garlic and brown sugar mixture evenly over the chicken. 5. Bake in the preheated oven for 25-30 minutes, or until the chicken is fully cooked (internal temperature reaches 165°F/75°C). The sauce should be bubbling and slightly caramelized. 6. Garnish with freshly chopped parsley before serving. list end Enjoy your baked garlic-brown sugar chicken with your favorite side dishes!

Crunchy sweet potato pie is a delightful twist on the classic Southern dessert, combining the creamy, rich flavor of sweet potato with satisfyingly crunchy topping. This pie features smooth and spiced sweet potato filling made with cinnamon, nutmeg and a touch of vanilla nestled in a buttery pie crust. The crowning glory is streusellike topping made with brown sugar, chopped pecan and a hint of cinnamon, adding delightful crunch that perfectly complements silky filling. Ideal for holiday gatherings or any time you’re craving a comforting dessert, this crunchy sweet potato pie is sure to become a favorite with its blend of texture and flavor. INGREDIENTS FOR PIE FILLING list of 10 items 2 cups cooked sweet potatoes, mashed (about 2 large sweet potatoes) 1/2 cup granulated sugar 1/4 cup brown sugar, packed 1/2 cup evaporated milk 2 large eggs 1 teaspoon vanilla extract 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon salt 1 unbaked 9-inch pie crust list end FOR CRUNCHY TOPPING list of 5 items 1/2 cup all-purpose flour 1/4 cup brown sugar, packed 1/4 cup unsalted butter, cold and cubed 1/2 cup chopped pecans 1/2 teaspoon ground cinnamon list end INSTRUCTIONS list of 7 items 1. Preheat the Oven Preheat your oven to 350°F (175°C). 2. Make pie filling In a large mixing bowl, combine the mashed sweet potato, granulated sugar, brown sugar, evaporated milk, eggs, vanilla extract, cinnamon, nutmeg and salt. Use an electric mixer or whisk to blend until the mixture is smooth and well-combined. 3. Pour in Pie Crust Pour the sweet potato filling in the unbaked pie crust, spreading it out evenly with a spatula. 4. Prepare crunchy topping In a small bowl, combine the flour, brown sugar and cinnamon. Cut in the cold, cubed butter, using a pastry cutter or your fingers, until the mixture resembles coarse crumbs. Stir in the chopped pecans. 5. Add topping Sprinkle the crunchy pecan topping evenly over the sweet potato filling. 6. Bake Place the pie on a baking sheet to catch any drips, and bake in the preheated oven for 45 to 50 minutes or until filling is set, and topping is golden brown. The pie should slightly jiggle in the center but will firm up as it cools. 7. Cool, and serve Remove the pie from the oven, and let it cool on a wire rack for at least 30 minutes before serving. This will allow filling to set completely. list end Enjoy this crunchy sweet potato pie with a dollop of whipped cream or scoop of vanilla ice cream for a truly delightful dessert experience. Its combination of creamy filling and crunchy topping makes it a standout treat that’s perfect for the holiday season or any special occasion!

Chocolate chip pound cake is a rich and indulgent dessert that marries the dense, buttery texture of a traditional pound cake to the irresistible sweetness of chocolate chips. Perfect for any occasion, this cake is simple to make and packed with flavor. The chocolate chips are folded in the batter, creating pockets of melted chocolate throughout the cake, while the exterior bakes to a golden brown crust. Whether served plain, with a dusting of powdered sugar or drizzle of glaze, this cake is sure to be a hit. INGREDIENTS list of 9 items 1 cup unsalted butter, softened 1-1/2 cups granulated sugar 4 large eggs 1 teaspoon vanilla extract 2 cups all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1/2 cup milk 1 cup semi-sweet chocolate chips list end INSTRUCTIONS list of 4 items 1. Preheat the Oven list of 1 items nesting level 1 Preheat your oven to 325°F (165°C). Grease and flour a 9×5-inch loaf pan. list end nesting level 1 2. Make the Batter list of 1 items nesting level 1 In a large bowl, cream the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. In a separate bowl, whisk together the flour, baking powder and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk and beginning and ending with the flour mixture. Fold in the chocolate chips. list end nesting level 1 3. Bake the Cake list of 1 items nesting level 1 Pour the batter in the prepared loaf pan. Bake for 60 to 70 minutes or until a toothpick inserted in the center comes out clean. list end nesting level 1 4. Cool, and Serve list of 1 items nesting level 1 Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Serve plain or with your favorite toppings. list end nesting level 1 list end Enjoy this chocolate chip pound cake as a delightful and satisfying treat that’s perfect for any occasion!

Strawberry meringue cake is a delightful dessert that combines the lightness of fluffy meringue with the sweetness of fresh strawberries and the richness of whipped cream. This cake is perfect for spring and summer gatherings, offering refreshing taste and an elegant presentation. The meringue layers are crisp on the outside and slightly chewy on the inside, creating a delightful contrast to the soft whipped cream and juicy strawberries. This cake is not overly sweet, allowing the natural flavor of the strawberries to shine through, making each bite feel like a taste of summer. INGREDIENTS: list of 2 items ? Meringue Layers: list of 5 items nesting level 1 ? 4 large egg whites, at room temperature ? 1 cup granulated sugar ? 1 teaspoon white vinegar ? 1 teaspoon vanilla extract ? 1 tablespoon cornstarch list end nesting level 1 ? Filling and Topping: list of 5 items nesting level 1 ? 2 cups heavy cream ? 2 tablespoons powdered sugar ? 1 teaspoon vanilla extract ? 2 cups fresh strawberries, hulled and sliced ? Optional: additional strawberries or mint leaves for garnish list end nesting level 1 list end INSTRUCTIONS: list of 6 items 1. Preheat the Oven Preheat your oven to 250°F (120°C). Line two baking sheets with parchment paper and draw two 8-inch circles on the parchment as a guide for your meringue layers. 2. Prepare the Meringue In a clean, dry bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form. Gradually add the granulated sugar, 1 tablespoon at a time, while continuing to beat. Increase the speed to high and beat until the mixture becomes thick and glossy, with stiff peaks. Gently fold in the vinegar, vanilla extract, and cornstarch. 3. Shape and Bake the Meringue Spoon the meringue onto the parchment paper, spreading it evenly within the drawn circles. Smooth the tops with a spatula. Place the baking sheets in the preheated oven and bake for 1 hour, or until the meringue is crisp on the outside but still slightly soft on the inside. Turn off the oven and leave the meringue to cool completely inside the oven with the door slightly ajar. 4. Prepare the Whipped Cream In a chilled mixing bowl, beat the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Be careful not to overbeat, as you want a light and fluffy texture. 5. Assemble the Cake Place one meringue layer on a serving plate. Spread half of the whipped cream over the meringue and arrange half of the sliced strawberries on top. Gently place the second meringue layer on top, followed by the remaining whipped cream and strawberries. 6. Garnish and Serve Garnish with additional strawberries or mint leaves if desired. Refrigerate the cake for about 1 hour before serving to allow the flavors to meld together. This cake is best served the same day to maintain the crispness of the meringue. list end Enjoy this elegant and airy Strawberry Meringue Cake as a beautiful centerpiece for your next celebration!