开云体育

Sour Cream Chicken Enchiladas Just a few simple ingredients plus Grandma’s secret family recipe make these Sour Cream Chicken Enchiladas perfect for a quick weeknight supper. Prep Time20 minutes Cook Time35 minutes Total Time55 minutes Ingredients 2 cups cooked and shredded chicken 1 can cream of chicken soup 1 (4 oz) can diced green chilis 1 medium onion, finely chopped 1 tsp garlic powder 1 tsp coarse Kosher salt 1/4 tsp black pepper 16 oz cheddar cheese blend, grated (I like a mixture of cheddar and monterey jack), divided 18 corn tortillas 1 pint Shamrock Farms Organic sour cream, divided Instructions Preheat oven to 375° F and spray a 9x13 baking pan with non-stick cooking spray. In a large bowl, mix together shredded chicken, cream of chicken soup, diced green chilies, onion, garlic, salt, and pepper. Mix in half of the cheese. Place 6 tortillas evenly over bottom of baking pan. Add half of the chicken mixture, 1/3 of the sour cream and top with 1/3 of the remaining cheese. Then add another layer of tortillas, remaining chicken mixture, another 1/3 of sour cream and 1/3 remaining cheese. Add one final layer of tortillas and top with remain cheese. Bake at 375° F for 35 - 45 minutes or until hot and bubbly. Add the remaining sour cream to the top for the last ten minutes of baking. Serves 8. Source: Around My Family Table ~~~~~ Rhonda in MO

For those of you wondering where I get my recipes from. Here it is and how you can join in the fun! Go to http://www.marketgrow.com and go to the heading that says "the Marketgrow Daily Recipe Update." You will get *a lot* of e-mails though! There's also a recipe list on www.cookingcuriosity.com

Steak Street Tacos Soft corn tortillas topped with seasoned grilled flank or skirt steak, crumbled queso fresco, cilantro, lime, onion, and tomato. These are just like authentic Mexican street tacos with carne asada! Prep Time10 minutes Cook Time12 minutes Marinating Time1 hour Total Time1 hour 22 minutes Ingredients 2 lbs flank steaks or skirt steaks, trimmed of excess fat 8 (taco sized) flour tortillas, cooked according to package 8 oz. crumbled queso fresco (or shredded monterey jack cheese) 2 limes, cut into wedges pico de gallo Marinade: 6 garlic cloves, minced 2 jalapenos, minced 1/2 bunch fresh cilantro, finely chopped 1 tsp kosher salt fresh ground black pepper 3 small limes, juiced 3 oranges, juiced 2 tbsp white vinegar 1/2 cup extra virgin olive oil Instructions Combine marinade in a large ziptop baggie (note: if you have a good blender or food processor feel free to use it to combine ingredients instead of chopping). Add steak to baggie and refrigerate at least 1 hour, but no more than 8 hours. Prepare grill with a medium-high heat. Remove steak from marinade and season both sides with a little additional salt and pepper. Grill over direct heat for 10-15 minutes for a medium consistency. Remove from heat and allow to rest for about 5 minutes. Cut against the grain in to strips or into bite sized pieces. Serve as tacos, burritos, or fajitas with queso fresco, limes, refried beans and pico de gallo. Source: Around My Family Table ~~~~~ Rhonda in MO

Chicken Enchilada Soup Author: Shelly Prep Time: 10 minutes Cook Time: 3 hours Total Time: 3 hours 10 minutes Yield: serves 6 Category: Soup Method: Slow Cooker Cuisine: Dinner Description This quick and easy slow cooker chicken enchilada soup recipe is perfect for a weeknight dinner idea, tailgating, or parties! Easily prepped in under 10 minutes this is a family favorite! Ingredients Scale1x2x3x 2 pounds boneless, skinless chicken breasts 1 (10- ounce) can red enchilada sauce 1 (10- ounce) can Ro-tel tomatoes with green chilis, undrained 1 (15- ounce) can black beans, drained and rinsed 1 (11- ounce) can Mexicorn, drained 1 cup chicken stock 2 tablespoons chili powder 1/2 teaspoon smoked paprika 1/2 teaspoon cumin 1 teaspoon kosher salt 1/2 cup heavy cream Optional garnishes – sour cream, cilantro, cheddar cheese, avocado, jalape?o, lime wedges Instructions Place chicken into the bottom of your slow cooker. Top with enchilada sauce, Ro-tel, black beans, corn, chicken stock, chili powder, paprika, cumin, and salt. Stir to combine. Cover and cook on high for 3- 4 hours, until the chicken shreds easily. Add in the heavy cream and stir to combine. Cook for an additional 30 minutes. Serve warm with desired toppings. Notes Instant Pot Instructions: Place all the ingredients into the Instant PotCover, stir to combine and seal with the lid. Switch the valve to the sealing position and cook for 20 minutes on manual high pressure. Once it is done cooking, let it naturally depressurize for 10 minutes, then switch the valve to the venting position to completely release steam before opening lid. Shred the chicken with a fork, and stir to combine. Store airtight for up to 3 days. Freeze airtight for up to 1 month. Source: Cookies and Cups ~~~~~ Rhonda in MO

Cheesy Chicken Taquitos Author: Shelly Prep Time: 20 minutes Cook Time: 20 minutes Total Time: 40 minutes Yield: 24 taquitos 1x Category: Chicken Method: Stove Top Cuisine: Mexican Description Chicken Taquitos are one of my favorite Tex-Mex meals. Filled with cheesy chicken and seasonings, these are quick to throw together and always a crowd pleaser! Ingredients Scale1x2x3x 3 cups shredded cooked chicken 6 ounces cream cheese, room temperature 1 1/2 cups grated Monterey Jack or Mexican blend cheese 1/4 cup chopped cilantro 1/2 cup salsa 1/3 cup sour cream 1 teaspoon kosher salt 1/2 teaspoon cumin 1/2 teaspoon garlic powder 1/2 teaspoon ground black pepper 24 (6-inch) corn tortillas Vegetable oil to fry Instructions In a large bowl mix together chicken, cream cheese, grated cheese, cilantro, salsa, sour cream, salt, cumin, garlic powder, and black pepper. Wrap your tortillas, 6 at a time, in a damp paper towel and microwave for 15 – 30 seconds until warmed. Keep them wrapped until you fill each. This helps prevent the tortilla from cracking as you roll it up. Fill a large skillet with 1/2- inch of oil and heat over medium heat to 350°F. Add 2 tablespoons of chicken filling to the center of a tortilla and spread it slightly, leaving room at the edge. Roll the tortilla up and use metal tongs to place it seam side down in the hot oil. Use toothpicks to hold the taquito together (*See note). Cook until golden brown on both sides, 2–3 minutes per side. Set on paper towels to drain. Remove the toothpicks. Repeat until all tortillas have been filled, rolled and fried. Notes *You can also add toothpicks to the center of each taquito before frying to keep them in place, or you can hold them in place using metal tongs while frying each one to prevent them from unrolling. Source: Cookies and Cups ~~~~~ Rhonda in MO

Chicken Enchilada Recipe Author: Shelly Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Yield: serves 4 Category: Dinner Method: Oven Cuisine: Mexican Description Chicken enchiladas are a family favorite recipe. Quick and easy, this easy dinner idea can easily be prepped ahead, or thrown together in just minutes. Grab a rotisserie chicken at the store and you’re set! Ingredients Scale1x2x3x 3 cups of cooked and shredded chicken (like rotisserie) 1 cup sour cream 1 (10.5- ounce) can cream of chicken soup 1 cup salsa verde (*see note) 1 tablespoon taco seasoning 8 (8- inch, taco style) flour tortillas 1 1/2 cups mild cheddar cheese optional garnishes – chopped cilantro, sour cream, avocado Instructions Preheat the oven to 350°F. Coat a 9×13 pan lightly with nonstick spray and set aside. Place chicken in a large bowl, set aside. In another large bowl mix together the sour cream, cream of chicken soup, salsa, and taco seasoning until combined. Spread 1/2 cup of the sour cream mixture into the bottom of the pan. Mix 1 cup of the sour cream mixture into the shredded chicken and stir to coat evenly. Set aside the remaining sour cream mixture. Spread 1/3 cup of the chicken mixture down the center of each tortilla. Roll the tortillas up tightly, and place them seam-side down in the pan. Spread the remaining sour cream mixture on top of the enchiladas. Sprinkle the grated cheese all over the top. Bake for 20 – 25 minutes until bubbly and the cheese is melted. Notes *You can use any type of sale you prefer, it doesn’t have to be salsa verde, that’s just what I like. Store airtight in the refrigerator for up to 3 days. Source: Cookies and Cups ~~~~~ Rhonda in MO

Instant Pot Carnitas Author: Shelly Prep Time: 10 minutes Cook Time: 1 hour 40 minutes Total Time: 1 hour 50 minutes Yield: 6 servings 1x Category: Dinner Method: Instant Pot Cuisine: American Description Easy Instant Pot Carnitas take just 5 minutes of prep before the pressure cooker takes over! Perfectly seasoned pork is cooked juicy and tender, then shredded and lightly broiled until crispy. Ingredients Scale1x2x3x 3 1/2 – 4 pound Pork Butt Roast, cut into 2–3 inch cubes 2 teaspoons Kosher Salt 3/4 Cup Orange Juice (from 2 oranges) 1/2 Cup Lime Juice (from 4 limes) 4 cloves Garlic, minced 2 teaspoons Cumin 1 teaspoon Chili Powder 1 teaspoon Oregano 1 teaspoon Black Pepper 1 Tablespoon Olive Oil 1 Yellow Onion, chopped 1 Jalapeno, chopped 1 Bay Leaf 12 ounce Chicken Broth (or sub with Mexican Beer) Instructions Sprinkle pork roast with kosher salt and let it sit for 30 minutes. Combine orange juice, lime juice, garlic, cumin, chili powder, and black pepper. Set aside. Turn the instant pot to saute mode and add the oil. Add the onion and jalapeno and cook for about 5 minutes until softened. Press cancel. Add the pork roast pieces to the instant pot. Pour the juice mixture over the roast. Then pour in the chicken broth and add the bay leaf. Place the lid on and turn it to the seal setting. Cook on manual, high pressure for 60 minutes. Once it’s done cooking, naturally release the pressure for 15 minutes, then manually release the remaining pressure. Be careful removing the lid because it will be hot and steamy. Remove the meat from the instant pot and place it on a baking tray. Use two forks to pull the meat into shreds discarding any large pieces of fat. Place the baking sheet under a broiler for 6-8 minutes until the edges are crispy. Notes Serve as tacos, over rice and beans, or with roasted vegetables. Source: Cookies and Cups ~~~~~ Rhonda in MO

Instant Pot Chicken Tortilla Soup Author: Shelly Prep Time: 10 minutes Cook Time: 1 hour 10 minutes Total Time: 1 hour 20 minutes Yield: 6 servings 1x Category: Soup Method: Instant Pot Cuisine: American Description This Instant Pot chicken tortilla soup recipe is a comforting one-pot meal, loaded with tender chicken, sweet corn, black beans, taco seasoning, and green chilies. Ingredients Scale1x2x3x 2 tablespoons olive oil 1 cup yellow onion, diced 4 cloves garlic, minced 1 tablespoon taco seasoning 1 (4 ounce) can green chilis 2 (14.5 ounce) cans diced tomatoes 2 (15 ounce) cans black beans, drained 4 cups chicken broth 1 ? pounds boneless skinless chicken breast 1 cup frozen corn niblets Juice of 1 lime Instructions Turn the instant pot to saute mode and add the olive oil. Once the oil is hot, add the diced onion. Cook until softened, stirring occasionally for about 5 minutes. Add the minced garlic and taco seasoning. Cook for 1 minute more, stirring constantly. Add 1 cup of the chicken broth and use a spatula to deglaze the bottom of the instant pot. Press the cancel button. Add the green chilis, tomatoes, black beans, and remaining chicken broth. Stir well. Nestle the chicken breasts into the liquid. Put the lid on the instant pot and set the vent to seal. Turn on manual high pressure for 8 minutes. Once the cooking time has elapsed, allow the steam to naturally release for 10 minutes. Open the instant pot and remove the chicken. Shred it with two forks then return it to the pot. Add the corn and lime juice. Put the lid on and let the corn heat for about 5 minutes. Serve with your favorite toppings Source: Cookies and Cups ~~~~~ Rhonda in MO

Beef Enchiladas Prep Time: 15 minutes Cook Time: 45 minutes Total Time: 60 minutes Yield: 8 servings 1x Description This beef enchiladas recipe is made with a delicious (and easy!) homemade red enchilada sauce, and it’s guaranteed to be a crowd-pleaser! Ingredients Scale1x2x3x 1 batch red enchilada sauce (or 15 ounces store-bought red enchilada sauce) 1 tablespoon olive oil 1 small white onion, diced 4 cloves garlic, minced 1 1/2 pounds (24 ounces) lean ground beef 1 teaspoon ground cumin 1 (15-ounce) can pinto beans, rinsed and drained 1 (4-ounce) can diced green chiles fine sea salt and freshly-cracked black pepper 8 large flour tortillas* 3 cups Mexican-blend shredded cheese toppings: fresh cilantro, chopped red onions, diced avocado, sour cream, and/or crumbled cotija cheese Instructions Prepare the enchilada sauce. Prepare the enchilada sauce according to recipe instructions. Sauté the beef filling. Heat oil in a large sauté pan over medium-high heat. Add the onion and garlic and sauté for 3 minutes, stirring occasionally. Add the ground beef and cumin and sauté for 5 minutes or until completely browned, crumbling the beef with a wooden spoon as it cooks. Stir in the beans and green chiles until combined. Season the mixture with a few generous pinches of salt and pepper, to taste. Prep oven and baking dish. Heat oven to 350°F (180°C). Spread 1/2 cup of the enchilada sauce evenly along the bottom of a 9 x 13-inch baking dish. Assemble the enchiladas. To assemble the enchiladas, set up an assembly line including: tortillas, enchilada sauce, beef filling, and cheese. Lay out a tortilla, and spread two tablespoons of sauce over the surface of the tortilla. Add a generous spoonful of the beef filling in a line down the center of the tortilla, then sprinkle with 1/3 cup cheese. Roll up the tortilla and place it in the prepared baking dish. Assemble the remaining enchiladas. Spread any remaining sauce evenly over the top of the enchiladas, followed by any extra cheese. Bake. Bake uncovered for 20 minutes, or until the enchiladas are cooked through and the tortillas are slightly crispy on the outside. Transfer the baking dish to a wire rack. Serve. Serve the enchiladas immediately while they’re nice and hot, garnished with lots of your favorite toppings. Enjoy! Notes Tortillas: See notes in the post above if you would like to substitute corn tortillas. Source: Gimme Some Oven ~~~~~ Rhonda in MO

Blackened Salmon Tacos Author: Ali Prep Time: 25 mins Cook Time: 10 mins Total Time: 35 mins Yield: 8 to 10 tacos 1x Description This blackened salmon tacos recipe is layered with a quick mango slaw, corn tortillas, and your choice of toppings. Ingredients Scale1x2x3x Blackened Salmon Taco Ingredients: 1 batch blackened salmon 8 to 10 small corn tortillas, warmed optional toppings: chopped cilantro, crumbled cotija cheese, diced avocado, Mexican crema and/or sliced jalape?os lime wedgesMango Slaw Ingredients: 1 large mango, peeled, cored and sliced into matchsticks half of a small red onion, thinly sliced 3 cups (about 6–7 ounces) shredded cabbage 1 cup chopped fresh cilantro 3 tablespoons fresh lime juice fine sea salt and freshly-ground black pepper Instructions Prepare the slaw. Add the mango, red onion, cabbage, cilantro, and lime juice together in a mixing bowl and toss until combined. Taste and season with salt and pepper as needed. Refrigerate until ready to serve. Cook the salmon. Cook the salmon according to recipe instructions. Once the salmon reaches your desired level of doneness, transfer it to a clean plate. Then roughly shred the salmon with two forks. Assemble the tacos. Fill the warmed tortillas with a scoop of slaw, followed by salmon, then top with your desired toppings. Serve with extra lime wedges for drizzling and enjoy! Source: Gimme Some Oven ~~~~~ Rhonda in MO

Roasted Vegetable Enchiladas Prep Time: 20 minutes Total Time: 50 minutes Yield: 8 large enchiladas 1x Description This roasted vegetable enchiladas recipe is easy to customize with your choice of veggies and baked to delicious cheesy perfection. Ingredients Scale1x2x3x 1 small zucchini or yellow squash, cut into 1/2-inch pieces 1 red bell pepper, cut into 1/2-inch pieces 1 small red onion, roughly chopped 1 small sweet potato, cut into 1/2-inch pieces 1 small head cauliflower, cut into small florets 8 ounces baby bella mushrooms, quartered 2 tablespoons olive oil fine sea salt and freshly-ground black pepper 1 1/2 cups red enchilada sauce, homemade or store-bought 8 whole wheat tortillas 1 (15-ounce) can black beans, rinsed and drained 3 cups Mexican-blend shredded cheese garnishes: fresh cilantro, avocado, Mexican crema or crumbled cotija cheese Instructions Prep oven. Heat oven to 400°F. Roast the veggies. Add the squash, bell pepper, red onion, sweet potato, cauliflower and mushrooms to a large sheet pan. Drizzle evenly with the oil and toss until evenly coated. Spread the veggies out in an even layer and season generously with salt and black pepper. Bake for 30 minutes or until the veggies are tender. Transfer pan to a wire baking rack and reduce the oven heat to 350°F. Prep the baking dish. Spread 1/2 cup of the enchilada sauce evenly along the bottom of a 9 x 13-inch baking dish. Set aside 1 cup of the shredded cheese to reserve for later. Assemble the enchiladas. Lay a tortilla on a flat work surface. Spread 2 tablespoons enchilada sauce over the top of the tortilla, then add a 1/8-portion of the roasted veggies, black beans and shredded cheese in a line down the center of the tortilla. Roll up the tortilla and place it seam-side-down in the baking dish. Repeat with remaining ingredients. Spread the remaining enchilada sauce evenly over the top of the enchiladas, and sprinkle evenly with the reserved shredded cheese. Bake. Bake for 20 minutes until the cheese is melted and bubbly. Serve. Serve immediately, garnished with your desired toppings, and enjoy! Source: Gimme Some Oven ~~~~~ Rhonda in MO

Vegetarian Pozole Author: Ali Ingredients Scale1x2x3x 1 tablespoon olive oil 1 small yellow onion, diced 1 large poblano pepper, cored and diced 4 cloves garlic, minced 2 teaspoons each: ancho chili powder, chili powder, ground cumin 4 cups vegetable broth 2 (15-ounce) cans black, pinto or white beans, rinsed and drained (I used one can pinto and one can Great Northern beans) 1 (30-ounce) can hominy, rinsed and drained ? cup (6 ounces) salsa verde 1 teaspoon dried oregano 2 tablespoons freshly-squeezed lime juice fine sea salt and freshly-ground black pepper toppings: chopped cilantro, crumbled tortilla chips, shredded cabbage, sliced avocado, sliced radishes and/or sour cream Instructions Sauté the veggies. Heat the oil in a large stockpot over medium-high heat. Add the onion and poblano and sauté for 5 minutes, stirring occasionally, until softened. Add the garlic, ancho chili powder, chili powder, cumin and sauté for 2 minutes, stirring frequently. Simmer. Add the vegetable broth, beans, hominy, salsa verde, oregano and stir to combine. Continue cooking until the mixture reaches a simmer. Then reduce heat to medium-low (or whatever temperature is needed to maintain a low simmer), cover, and simmer for 10 minutes. Finish. Stir in the lime juice until combined. Taste and season with salt and pepper, or any additional spices that you might like, to taste. Serve. Serve immediately, garnished with all of your favorite toppings, and enjoy! Source: Gimme Some Oven ~~~~~ Rhonda in MO

Spring Panzanella Author: Ali Prep Time: 20 mins Cook Time: 20 mins Total Time: 40 mins Yield: 4 to 6 servings 1x Description This vibrant spring panzanella salad recipe features crispy sourdough croutons, roasted asparagus, fresh veggies, herbs, feta, and a lemony shallot vinaigrette. Ingredients Scale1x2x3x 1 small (8-ounce) sourdough loaf, torn into bite-sized croutons (about 6 cups croutons) 1 bunch asparagus, sliced into 2-inch pieces (with tough ends discarded) 3 tablespoons olive oil, divided fine sea salt and freshly-ground black pepper 3 ounces baby arugula 3 mini cucumbers, sliced 5 radishes, thinly sliced 1 cup roughly-chopped fresh herbs (I used a mix of basil, dill and mint) 1/2 cup crumbled feta cheese 1 batch shallot vinaigrette Instructions Prep oven and baking sheet. Heat oven to 400°F. Line a large baking sheet with parchment paper. Cook the bread. Add the croutons to a large mixing bowl and drizzle evenly with 2 tablespoons of the olive oil. Toss to combine. Arrange the croutons in an even layer on the baking sheet and season generously with salt and pepper. Bake for 10-12 minutes, or until the croutons are lightly golden and crispy. Cook the asparagus. While the croutons are baking, toss the asparagus with the remaining oil in the same mixing bowl until combined. Once the croutons have finished baking, transfer them to a large serving bowl. Add the asparagus to the same baking sheet, season with salt and pepper, then roast for 7-8 minutes or until crisp-tender. Toss. Add the cooked asparagus, arugula, cucumbers, radishes, fresh herbs and feta cheese to the serving bowl and drizzle evenly with the shallot vinaigrette. Toss to combine. Serve. Serve immediately and enjoy! Notes Recipe adapted from Bon Appetit. Source: Gimme Some Oven ~~~~~ Rhonda in MO

Hidden Veggies Marinara Sauce Author: Ali Prep Time: 10 mins Cook Time: 15 mins Total Time: 25 mins Yield: 4-6 servings 1x Description This delicious tomato marinara sauce tastes as good as usual, yet it’s hiding lots of veggies and beans inside for extra protein. Ingredients Scale1x2x3x 2 tablespoons olive oil, divided 2/3 cup diced white onion 1 large carrot, diced 1 medium red bell pepper, diced 1 medium zucchini, diced 5 large garlic cloves, minced 1 (6-ounce) can tomato paste 1 cup cooked white beans, rinsed and drained (Great Northern, cannellini, navy beans, etc) 1 teaspoon each: dried oregano, fine sea salt 1/2 teaspoon freshly-ground black pepper 1 cup (1 ounce) freshly-grated Parmesan cheese Instructions Sauté the veggies. Heat 1 tablespoon oil in a large nonstick sauté pan over medium-high heat. Add the onion and carrot and sauté, stirring occasionally, for 4 minutes. Add the bell pepper, zucchini and the remaining oil. Sauté for 5-8 more minutes, stirring occasionally, until the vegetables are tender and lightly caramelized around the edges. Add the garlic and tomato paste and sauté for 2 more minutes, stirring frequently. Blend. Transfer the entire veggie mixture to a blender. Add beans, oregano, salt, pepper and ? cup water and purée until completely smooth. (If need be, add in extra water so that the sauce can blend.) Add the Parmesan and purée until smooth. Serve or store. When combining the marinara with pasta, I recommend reserving and adding in some of the starchy pasta water (at least ? cup per 1 cup of the marinara) to thin out the marinara and help it cling to the pasta. Any leftover marinara can be refrigerated in a sealed container for up to 3 days or frozen for up to 3 months. Enjoy! Notes Tossing with pasta: One batch of this mixed with a pound of pasta (after it has been cooked) will make for a pretty saucy pasta, similar to the photos above. Feel free to use less sauce if you prefer. Source: Gimme Some Oven ~~~~~ Rhonda in MO

Sweet Vinegar Coleslaw Sweet Vinegar Coleslaw is a sweet and tangy non-mayo based coleslaw that makes a great addition to any bbq or picnic. Prep Time15minutes mins Cook Time5minutes mins Refrigerate4hours hrs Total Time4hours hrs 20minutes mins Course: Side Dish Cuisine: Southern Keyword: summer, vegetarian 开云体育s: 8 Author: Christin Mahrlig Ingredients 3/4 cup sugar 3/4 cup vegetable oil 3/4 cup apple cider vinegar 1 1/2 teaspoons celery seed 2 teaspoons kosher salt 1 teaspoon black pepper 1 medium onion, thinly sliced 1/2 green bell pepper thinly sliced 2 (16-ounce) bags shredded coleslaw mix Instructions Combine sugar, oil, and vinegar in a medium saucepan and bring to a boil. Reduce heat to medium. Stir to dissolve sugar. Add celery seed, salt and pepper. Add onion. Cook 1 minute. (Mixture should be gently simmering.) Add bell pepper. Cook 1 more minute. Remove from heat. Place cabbage mix in a large bowl. Pour hot sugar mixture over it. Stir to get it mixed in well. Let sit on counter until cabbage is wilted. Cover and refrigerate at least 4 hours or overnight. Nutrition Calories: 295kcal | Carbohydrates: 27g | Protein: 2g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Sodium: 605mg | Potassium: 251mg | Fiber: 3g | Sugar: 23g | Vitamin A: 140IU | Vitamin C: 49mg | Calcium: 59mg | Iron: 1mg Source: Spicy Southern Kitchen ~~~~~ Rhonda in MO

Black and Blue Burgers Black and Blue Burgers are stuffed with blue cheese crumbles and coated in blackening seasoning. Served on toasted buns with bacon, avocado slices, and special sauce, these gourmet burgers can't be beat. Course: Dinner, Lunch, Main Dish Cuisine: American Keyword: grilled, ground beef 开云体育s: 4 Ingredients 2 pounds ground chuck 4 ounces crumbled blue cheese 8 slices bacon, cooked 1 1/2 to 2 tablespoons blackening spice 4 brioche hamburger buns 4 lettuce leaves 1 tomato, sliced 1 ripe avocado, sliced 2 tablespoons ketchup 2 tablespoons mayonnaise Instructions Divide the ground beef into 8 equal portions. Flatten each portion into a thin burger. Top half of them with blue cheese, dividing it equally and piling it in the middle. Place the other four patties on top. Press the two patties together around the edges to seal them well and completely enclose the blue cheese. Place burgers on a plate, cover with plastic wrap and refrigerate for at least 30 minutes and up to 8 hours. Cook bacon until crispy in a grill pan. Set cooked bacon aside. Drain off the bacon grease, leaving a little in the pan. Sprinkle both sides of burgers with blackening spice. Reheat the grill pan over medium-high heat. Add burgers and cook for 4 to 5 minutes per side. Briefly heat the buns in the grill pan. To assemble, place lettuce and tomato slices on bottom of buns. Top with a burger. Mix together ketchup and mayonnaise and spread on top of burgers. Top with bacon, avocado slices and bun tops. Notes Note: You can cook burgers on a gas or charcoal grill instead of using a grill pan. Source: Spicy Southern Kitchen ~~~~~ Rhonda in MO

Strawberry Pretzel Salad This old-fashioned Strawberry Pretzel Salad consists of a salty pretzel crust topped with a creamy and sweet cream cheese layer and a strawberry jello topping filled with fresh strawberries. Prep Time45minutes mins Cook Time8minutes mins Total Time53minutes mins Course: Dessert Cuisine: Southern Keyword: 4th of July, layer dessert 开云体育s: 12 Author: Christin Mahrlig Equipment Hand-held electric mixer 9x13-inch pan Ingredients 2 cups crushed thin salted pretzels 3/4 cup butter melted 3 tablespoons sugar 8 ounces cream cheese softened 1 cup sugar 1 (8-ounce) container frozen whipped topping thawed 1 (6-ounce) package strawberry Jello-O 2 cups boiling water 2 cups thinly sliced fresh strawberries Instructions Preheat oven to 400 degrees. In a medium bowl, mix together crushed pretzels, butter, and 3 tablespoons sugar. Press into a lightly greased 9X13-inch pan. Bake for 8 minutes and cool completely. Use an electric mixer to beat cream cheese and 1 cup sugar until smooth. Fold in whipped topping using a rubber spatula. Spread over cooled pretzel crust being sure cream cheese mixture completely covers and seals the crust. This will help keep the jello layer from seeping down. Refrigerate for at least 30 minutes (can be refrigerated overnight at this point). In a bowl, whisk together jello and boiling water until jello is completely dissolved. Add the strawberries. Refrigerate for 5 minutes and then pour on top of cream cheese layer. Refrigerate until firm. Notes Will keep in the refrigerator for 4 to 5 days.Nutrition Calories: 399kcal | Carbohydrates: 50g | Protein: 4g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 50mg | Sodium: 396mg | Potassium: 115mg | Fiber: 1g | Sugar: 38g | Vitamin A: 625IU | Vitamin C: 14mg | Calcium: 43mg | Iron: 1mg Source: Spicy Southern Kitchen ~~~~~ Rhonda in MO

BBQ Mayo Marinated Grilled Chicken BBQ Mayo Marinated Grilled Chicken gills up wonderfully tender and juicy with a deliciously caramelized exterior. This is one flavorful grilled chicken recipe and it only requires 5 ingredients. Prep Time5minutes mins Cook Time15minutes mins Marinate1hour hr Total Time1hour hr 20minutes mins Course: Dinner, Main Dish 开云体育s: 4 Ingredients ? cup mayonnaise ? cup bbq sauce 1 tablespoon Creole mustard 1 teaspoon garlic powder 4 boneless skinless chicken breasts or 6 chicken thighs Instructions Combine first 4 ingredients in a large ziptop bag. Add chicken and massage the marinade into the chicken. Refrigerate for 1 to 8 hours. Remove chicken from bag. Season chicken lightly with salt and pepper. Preheat grill to medium-high. Grill for 6 to 8 minutes per side. Nutrition Calories: 382kcal | Carbohydrates: 8g | Protein: 37g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 118mg | Sodium: 565mg | Potassium: 690mg | Fiber: 0.4g | Sugar: 6g | Vitamin A: 108IU | Vitamin C: 2mg | Calcium: 19mg | Iron: 1mg Source: Spicy Southern Kitchen ~~~~~ Rhonda in MO

Lemon Poppy Seed Broccoli Salad Lemon Poppy Seed Broccoli Salad is a quick, tasty mix of broccoli, cranberries, sunflower seeds, feta, and almonds, tossed in a creamy lemon-poppy seed dressing. Prep Time30minutes mins Total Time30minutes mins Course: Dinner, Salad, Side Dish Cuisine: American, Vegetarian Keyword: Lemon Poppyseed Broccoli Salad 开云体育s: 6 as a side Author: Chelsea Lords Cost: $10.12 Equipment Small blender Ingredients Salad 6 cups coarsely chopped broccoli 4 large florets 3/4 cup dried sweetened cranberries 1/2 cup sliced almonds see note 1 1/2 cup shelled, roasted, and salted sunflower seeds Feta cheese optional, add to preference Dressing 2/3 cup mayo full-fat 1/4 cup whole milk 1/4 cup heavy cream 1/4 cup granulated sugar 2 tablespoons apple cider vinegar 1 lemon for zest 2 teaspoons poppy seeds Salt and pepper to taste Instructions Remove stems from broccoli and finely chop into small pieces. In a large bowl, combine salad ingredients. Zest lemon to get 2 teaspoons lemon zest. In a small blender, add zest and all dressing ingredients except poppy seeds. Season to taste. Blend until smooth, then stir through poppy seeds. Pour dressing over salad ingredients and toss to combine. Cover and chill for 30 minutes to 1 hour. Toss again and adjust seasoning if needed. If flavors are underwhelming, add more salt. Notes Note 1: To toast almonds, place them (no need to add anything else) in a single layer in a heavy skillet over medium-low heat. Stir constantly for 2–3 minutes until fragrant. Watch closely to prevent burning. Storage: Salad is best eaten the same day it is made.Nutrition 开云体育: 1serving | Calories: 240kcal | Carbohydrates: 28.5g | Protein: 7.9g | Fat: 12.5g | Cholesterol: 7.5mg | Sodium: 36.6mg | Fiber: 4.8g | Sugar: 20.2g | Iron: -3mg Source: Chelsea's Messy Apron ~~~~~ Rhonda in MO

Sparkling Raspberry Limeade Source: Chelsea's Messy Apron ~~~~~ Rhonda in MO