Homemade Mozzarella Sticks

开云体育s:?20?pieces

?

Prep Time:?10?mins

Cook Time:?10?mins

Freezing Time:?2?hrs

Total Time:?2?hrs?20?mins

Homemade Mozzarella Sticks are an easy, wonderfully ooey gooey snack! Freezing them before frying is the secret for even cooking and no cheese oozing out.

Ingredients

16?oz?block whole milk mozzarella cheese*
3?large?eggs
3?cups?Italian style bread crumbs**
salt
tallow (beef fat)***?(or other deep frying fat of choice)

Instructions

Cut the block of cheese into 1/2 inch thick sticks, a few inches tall (see blog photos). I had 20 pieces.
Place the eggs in a bowl with 1/4 tsp salt and 1 tablespoon of water, and whisk to combine. Place the bread crumbs in a second bowl next to the eggs.
Take a cheese stick and dip it into the egg, letting the excess drip off. Then coat it in the bread crumbs, shake off the excess, and place on a tray.? Repeat with the remaining cheese sticks. ?
Once each cheese stick has been breaded, take each one through the egg and bread crumbs again for a second coating, at a minimum. I prefer to bread the cheese sticks three times for a more robust shell, but two coats is sufficient to prevent the cheese from leaking during cooking.
Freeze the mozzarella sticks, on the tray, for at least for two hours.
Heat the tallow or frying fat of choice to 365F, using either a deep fryer or a heavy bottomed 8" saucepan monitored with a thermometer. You want the fat to come a few inches up the sides of the pan.
Fry the mozzarella sticks in batches**** for about 2 minutes, until golden brown.
Let the cheese sticks drain briefly on a paper towel, then serve promptly with marinara or your favorite dunking sauce. Enjoy!

Notes

*You may also use string cheese, if you prefer. I think block cheese is better because it has a more "stretchy" texture whereas string cheese has a more wet gooeyness. Block cheese also coats better than string cheese. But either cheese works well. Cut each string cheese piece in half to make smaller pieces.

**If you only have regular bread crumbs, you may season them yourself by adding 1.5 tsp garlic powder, 1.5 tsp onion powder, 1.5 tsp dried oregano, 1.5 tsp dried thyme, and 3/4 tsp black pepper. The bread crumbs will likely already have salt.

***I add enough fat to come up the side of my frying pot or fryer by a few inches. This amount will vary depending on the size pan you use. For an 8" wide saucepan you will likely need about 4 cups of tallow or cooking fat.

****Do not overcrowd the pot. If using an 8" saucepan, I don't fry more than 6 or so at a time.

Freezing:?Store in an airtight container for up to 2 months, either fried or unfried.

Storing leftovers:?Store in an airtight container in the fridge for up to 5 days.

Reheating:?Place them in a 350F oven for 10 minutes, until hot and crisp. Because the cheese sticks have already been fried, they actually reheat nicely.

Nutrition

Calories:?143kcal,?Carbohydrates:?13g,?Protein:?9g,?Fat:?6g,?Saturated Fat:?3g,?Polyunsaturated Fat:?1g,?Monounsaturated Fat:?2g,?Trans Fat:?1g,?Cholesterol:?40mg,?Sodium:?277mg,?Potassium:?64mg,?Fiber:?1g,?Sugar:?1g,?Vitamin A:?178IU,?Calcium:?200mg,?Iron:?1mg

Source: Fifteen Spatulas

~~~~~

Rhonda in MO

Easy Shakshuka Recipe

#16975

Easy Shakshuka Recipe

Enjoy this tasty and easy Shakshuka Recipe of eggs poached in a slightly spicy smoky flavorful tomato sauce with onions, garlic, and sweet red bell pepper all topped with fresh parsley and Feta Cheese.? To complete the meal serve with toasted pita or crusty bread.?

CourseBreakfast

CuisineNorth African

Keywordhow do you make shakshuka, how to make shakshuka, shakshuka recipe, shakshuka with feta, shashuka eggs, what is shakshuka

Prep Time5?minutes

Cook Time20?minutes

开云体育s?servings

Calories131kcal

AuthorBeth Pierce

Ingredients

1??tablespoons?olive oil
1?medium onion, chopped
1?red bell pepper, seeded and diced
1?small jalapeno, seeded?veins removed, minced
2?cloves?garlic minced
1?tablespoon?smoked paprika
1?teaspoon?cumin
1-2?pinches?cayenne pepper
1?28-ounce can crushed tomatoes
6?large eggs
2?tablespoons?chopped fresh parsley
??cup?Feta cheese
kosher salt and black pepper to taste
Crusty bread or toasted pita bread?optional

Instructions

Heat the olive oil in a large skillet over medium heat. Add the onions and cook until lightly browned on the edges and starting to soften, about 5 minutes.
Add the red bell peppers and jalapeno. Cook until the peppers and the onions are soft. Reduce the heat to low and add the garlic, smoked paprika, cumin, and cayenne pepper. Cook for 1 minute, stirring constantly.
Stir in the crushed tomatoes and bring the mixture to a gentle boil. Reduce the heat and simmer for 5-10 minutes.?
Make 6 small wells in the sauce using a spoon and drop the eggs into the hot mixture, spacing them as evenly apart as possible. Cover and let the eggs simmer on low until the whites are set.
Uncover and sprinkle with fresh parsley and crumbled feta.?Season with salt and pepper to taste. Serve with crusty bread or toasted pitas.?

Notes

Cover the dish and simmer the eggs on low. It can take a few minutes for them to set. Spooning the tomato mixture over the egg whites helps them set.?
As an alternative to simmering the eggs cook everything in an ovenproof skillet. After adding the eggs carefully transfer the skillet to the oven and cook for about 10 minutes or until the eggs are set. Be very careful and use oven mitts when removing the skillet from the oven as everything is hot including the handle to the skillet.
I prefer to make this recipe in a non cast-iron skillet. As acidic tomato dishes that simmer for a while can pick up metallic flavors from the cast iron.
With traditional shakshuka the dish is served when the eggs have runny yolks. However, if this is not your preference, then cook them all the way through.
Store leftovers in an airtight container in the fridge for up to 3 days.? Reheat in the microwave at a reduced power.

Nutrition

Source: Small Town Woman

~~~~~

Rhonda in MO

Creamy Pea Salad Recipe

#16974

Creamy Pea Salad Recipe

This delectable creamy pea salad comes together in less than ten minutes.? Making it the perfect side dish and a favorite at family reunions, potlucks and picnics.

CourseSalad

CuisineSouthern

Keywordhow do you make pea salad, how to make pea salad, pea salad recipe

Prep Time10?minutes

开云体育s?servings

Calories303kcal

AuthorBeth Pierce

Ingredients

Pea Salad Dressing

1/3?cup?sour cream
1/4?cup?mayonnaise
1?tablespoon?apple cider vinegar
1/4?teaspoon?kosher salt
1/4?teaspoon?fresh ground black pepper

Pea Salad

16?ounces?frozen sweet baby peas thawed
1/4?cup?finely chopped red onion
3/4?cup?sharp cheddar cheese cut into very small cubes
6?slices?bacon cooked crispy?finely chopped

Instructions

Whisk together the sour cream, mayonnaise, apple cider vinegar, salt and pepper.
Add thawed peas, red onion, cheddar cheese and bacon; stirring gently to combine.? Season with salt and pepper to taste.

Notes

Use shredded cheddar cheese or a shredded cheese blend in place of the cubed cheese
Add 1-2 cloves of minced garlic or 1/4 teaspoon garlic powder
Substitute hard-boiled eggs for the bacon or better yet just add them.? I have found that the best way to hard-boil eggs is to steam them.? The water should be boiling and the steam should be present before adding the eggs. Steam 15 minutes for large eggs and plunge into ice cold water.
Use frozen peas for this recipe. ?Canned peas do not hold well. ?They will become mushy in this salad.?
In a huge hurry?? Skip the dressing and add about 1/2 cup of your favorite ranch dressing.
For extra color and flavor add a little finely chopped red bell pepper or pimentos.
Substitute finely chopped ham or Canadian bacon in place of the bacon.
Store leftovers in an airtight container in the refrigerator for up to 3 days.?

Nutrition

Source: Small Town Woman

~~~~~

Rhonda in MO

Mexican Lasagna

#16973

Mexican Lasagna Recipe

Indulge in this Mexican Lasagna with layers of melted cheese, taco-seasoned?ground beef, and creamy refried beans.

Coursemain meal pasta

CuisineMexican

Keywordbest Mexican lasagna recipe, how to make Mexican lasagna, what is Mexican lasagna

Prep Time35?minutes

Cook Time50?minutes

开云体育s?servings

Calories331kcal

AuthorBeth Pierce

Ingredients

15?lasagna noodles?not no boil
1 ??lbs?lean ground beef
1?small onion finely chopped
2?cloves?garlic minced
4?tablespoons?taco seasoning
1?cup?water
1?14.5 ounce can salsa style tomatoes
1?16 ounce can refried beans
??cup?sour cream
kosher salt and fresh ground black pepper
4?cups?shredded Mexican cheese blend?see notes
fresh tomatoes diced?optional
chopped fresh cilantro?optional
sliced green onions?optional
sour cream?optional

Instructions

Boil your noodles according to package instructions and drain well.
Meanwhile brown the ground beef in a large skillet over medium heat.? About halfway through the browning process add the onions and continue cooking until the beef is brown and the onions are soft.? Then reduce the heat and add the garlic cooking for 1 minute and stirring constantly. Drain any excess grease or simply tilt the skillet and use a paper towel to absorb any excess grease.? Add the taco seasoning and water simmering for 10 minutes.? Add 1/2 can of salsa style tomatoes and simmer for 2-3 minutes.
In a small sauce saucepan combine refried beans and sour cream.? Heat on low until smooth and warm; stirring frequently.? Season with kosher salt and fresh ground black pepper.
Assemble the lasagna by spreading 2-3 tablespoons of salsa style tomatoes in the bottom of a 9 x 13 inch casserole dish.? Layer with 3 lasagna noodles, half the seasoned meat mixture, 3 more lasagna noodles, all the refried bean mixture, 3 more lasagna noodles, half of the cheese blend, 3 more lasagna noodles, the remaining seasoned meat mixture, and 3 more lasagna noodles.? Then spread the remaining salsa tomatoes and top with the remaining Mexican blend.
Cover with aluminum foil and bake in preheated 350 degree oven for 30 minutes.? Remove the foil and continue baking for 20 minutes or until the cheese is melted and the casserole is heated through.? Remove from the oven and let sit for 10-15 minutes.? If desired top with diced tomatoes, chopped cilantro, thinly sliced green onions and sour cream.

Notes

Are you short on time? Cut out the chopped onion and minced garlic, as most quality taco seasoning spices already include them to some extent.
For a change of pace, try using corn or flour tortillas instead of the lasagna noodles.?
Always let lasagna stand for 12-15 minutes after removing from the oven. This helps all the layers stay intact without slipping.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power.

Nutrition

Source: Small Town Woman

~~~~~

Rhonda in MO

Loaded Egg Salad Sandwich (Pioneer Woman, Ree Drummond)

#16972

开云体育

Loaded Egg Salad Sandwich

Easy
Author: Recipe courtesy of Ree Drummond

Ree often makes this sandwich for lunch, but it tends to vary each time, depending on what needs using up. Sometimes she adds lettuce, other times chopped pickles or fresh herbs, and if she’s in the mood she might even toast the croissant. Whichever route Ree takes, the result is always delicious.

Recipe Type: main-dish

Yield:?1 serving
Prep Time: 25 min
Cook Time: 35 min

Ingredients:

3	large?eggs
2?tablespoons	mayonnaise
1?teaspoon	mustard
1/2?teaspoon	everything bagel?seasonings
1/2?teaspoon	sriracha, or more to taste
	Pinch?paprika
	Kosher salt and freshly ground?black pepper
1?tablespoon	finely diced?red onions
2?slices	cooked?bacon, chopped
1	mini sweet?pepper, finely diced
1	croissant, halved
	开云体育 suggestion:?potato chip

Directions:

Fill a small pot with enough water to cover the eggs, then bring to a boil. Using a slotted spoon, gently lower the eggs into the boiling water. Cover and let simmer for 10 minutes. Remove the eggs from the heat and run under cold water until completely cooled. Peel the eggs, then cut them in half. Give them a rough chop, then set aside.

In a small bowl, mix the mayonnaise, mustard, everything seasoning, sriracha, paprika, salt and pepper. Stir until completely combined. Taste and adjust the seasoning as needed. Add the chopped eggs, red onion, bacon and sweet pepper. Stir again.

Pile the salad on the bottom half of the croissant, then top with the other half. Serve with your favorite potato chips.

Source:?

Ginny Butterfield
Cranberry Twp, Pa

Peanut Noodles with Chicken (Valerie Bertinelli)

#16971

开云体育

Peanut Noodles with Chicken

Serves:?6

Easy
Author: Recipe courtesy of Valerie Bertinelli

This noodle dish is packed with so much flavor! The peanut sauce is sweet and slightly spicy. It's made with ingredients commonly used in West African peanut sauce, but also includes soy sauce and rice vinegar. When mixed with pasta water the sauce thins out and coats the noodles beautifully. I like to serve this dish warm, but it’s also great cold or room temperature.

Recipe Type: main-dish

Yield:?6 to 8 servings
Prep Time: 55 min
Cook Time: 1 hr 30 min

Ingredients:

2?tablespoons	vegetable oil
1	small?yellow onion, diced
1	carrot, diced
1	celery?stalk, chopped
1	jalape?o, seeded and chopped
1?tablespoon	minced fresh?ginger
4?cloves	garlic, roughly chopped
1/2?teaspoon	ground?cumin
	Kosher?salt
1/4?cup	tomato paste
1?cup	creamy peanut butter
3?tablespoons	rice vinegar
1/4?cup	low-sodium?soy sauce
2?cups	chicken broth
	Kosher salt and freshly ground?black pepper
1?pound	spaghetti
1?tablespoon	vegetable oil
1?pound	boneless, skinless?chicken thighs, sliced
1/2?head	savoy?cabbage, roughly chopped
1	red onion, sliced
1	red bell?pepper, sliced
1/4?cup	chopped fresh?cilantro?stems, plus cilantro leaves, for garnish
1?teaspoon	grated fresh?ginger
3?cloves	garlic, grated
2?teaspoons	sambal oelek
1/3?cup	chopped?peanuts
2?teaspoons	toasted?sesame seeds

Directions:

For the sauce: Heat the vegetable oil in a large saucepan. Add the onion, carrot, celery, jalape?o, ginger, garlic, cumin and a pinch of salt. Stir to combine. Cook until the vegetables are slightly softened, about 5 minutes. Add the tomato paste and stir to evenly coat the vegetables in the tomato paste. Add the peanut butter and stir to combine. As the peanut butter heats up it will melt into the sauce. Add the vinegar, soy sauce and chicken broth. Bring the mixture to a boil, then cover and turn the heat down to low; simmer for 10 minutes. Turn the heat off and let cool slightly. Use an immersion blender to blend the sauce until completely smooth. Set aside until ready to use.

To make the noodles: Bring a large pot of salted water to a boil. Cook the pasta to al dente and reserve 1 cup pasta water before draining.

Heat a large pan over medium-high heat. Add the vegetable oil and swirl to coat the pan. Once the oil is shimmering, add the chicken and sprinkle generously with salt and pepper. Cook, stirring occasionally, until the chicken is no longer pink, 5 to 7 minutes. Add the cabbage, onion, bell pepper and cilantro stems. Add 1/4 cup pasta water to deglaze the pan. Add the ginger, garlic and salt and pepper to taste. Cook until the vegetables are slightly softened, 5 to 6 minutes. Stir in the sambal.

Add the noodles to the pan with the vegetables along with 1/2 cup pasta water and 2 cups peanut sauce. Stir to coat the noodles in the sauce. Turn the heat off. Garnish with the cilantro leaves, chopped peanuts and sesame seeds.

Source:?

Ginny Butterfield
Cranberry Twp, Pa

Salted Caramel Chocolate Chip Cookie Bars

#16970

开云体育

Salted Caramel Chocolate Chip Cookie Bars

Serves:?30

Made By: Eugene Williams

"One for your sweet tooth"

Salted Caramel Chocolate Chip Cookie Bars - with gooey caramel centers, this cookie bar recipe is so delicious, everyone will ask for the recipe.?
Recipe Type: Dessert

Total Time: 45 min

Prep Time: 15 min
Cook Time: 30 min

Ingredients:

1?cup	unsalted?butter, (softened)
1?cup	packed light?brown sugar
1/2?cup	granulated sugar
2	large?eggs
1?teaspoon	vanilla extract
1?teaspoon	kosher?salt
1?teaspoon	baking soda
2 1/2?cups	all-purpose?flour
2?cups	semisweet?chocolate?chips
14?ounces	sweetened condensed?milk
10?ounces	soft?caramels, (unwrapped)
1?teaspoon	flaked sea?salt

Directions:

Preheat the oven to 350 degrees F. Line a 9x13-inch baking dish with foil and liberally coat with nonstick cooking spray.

In the bowl of an electric mixer, beat the softened butter with both sugars until light and fluffy, about 2 minutes. Add the eggs, vanilla, salt, and baking soda. Mix well, then scrape the sides of the bowl with a spatula.

Turn the speed to low and add the flour. Beat to combine, then mix in the chocolate chips.

Press half of the cookie dough into the bottom of the prepared baking dish.

In a medium sauce pot, add the sweetened condensed milk and unwrapped caramels. Set over medium-low heat and stir until the caramels melt, making a smooth caramel filling. Pour the filling over the cookie dough base.

Drop the remaining cookie dough over the caramel filling in small teaspoons-sized clumps. Bake the bars for 25-30 minutes, until the center is just set.

Sprinkle with sea salt flakes and allow the bars to cool completely. Then lift the bars out of the pan by the edges of the foil and cut. Store?in an airtight container at room temperature for up to 3 days.

Notes

These bars freeze really well! We pulled 2-4 bars out of the freezer at a time and enjoyed them over the course of a month. Once thawed they taste just as good as freshly-baked.

Source:?

Ginny Butterfield
Cranberry Twp, Pa

Mimi's Cafe Carrot Bread

#16969

开云体育

Mimi's Cafe Carrot Bread?

?Original

Serves:?10

This recipe is great. It makes a very light (not compact) carrot bread/cake and is so simple to make!! I substituted light muscovado sugar for the brown sugar and cake was darker than usual but just as yummy.
Author: Submitted by Onowahine

Recipe Type: Quick Breads

Total Time: 45 min

Prep Time: 15 min
Cook Time: 30 min

Ingredients:

1 1/2?cups	flour?all-purpose flour
1?teaspoon	baking soda?baking soda
2?teaspoons	baking powder?baking powder
2?teaspoons	cinnamon?cinnamon
1/2?teaspoon	salt?salt
1?cup	vegetable oil?vegetable oil
1 1/2?cups	brown sugar?brown sugar firmly packed
3	eggs?eggs
1/2?cup	walnuts?chopped walnuts
1/2?cup	crushed pineapple?canned crushed pineapple in juice drained
1/2?cup	raisins?raisins
1?cup	carrots?finely shredded carrot

Directions:

Sift first five ingredients into a mixing bowl. In a separate bowl, whisk together the oil, sugar and eggs. Stir the liquid mixture into the flour; mix well. Add the next four ingredients; stir again. Grease and flour a 9-inch square pan or four mini-loaf pans. (Fill the pans 2/3 full with batter). Bake at 350* for about 40 minutes. (Mini loaves take about 30 minutes.). Yield: one 9-inch square, or four 3" x 6" mini-loaves.

Source:?

Ginny Butterfield
Cranberry Twp, Pa

Seven Layer Salad

#16968

Seven Layer Salad Recipe

A delectable layer salad with peas, eggs, bacon, cheddar, and a four-ingredient creamy mayonnaise dressing.? It is perfect for a potluck, game day, family gatherings, and neighborhood socials.

CourseSalad

CuisineAmerican

Keywordhow do you make a seven layer salad, how to make a seven layer salad, original seven layer salad recipe, recipe for a seven layer salad, recipe for seven layer salad, seven layer salad recipe

Prep Time15?minutes

开云体育s?servings

Calories325kcal

AuthorBeth Pierce

Ingredients

Dressing

1??cups?mayonnaise
??cup?sour cream
1?tablespoon?honey
??teaspoon?salt
??teaspoon?fresh ground black pepper

Salad

1?large head iceberg lettuce or romaine lettuce chopped
??cup?chopped red onion
2??cups?chopped tomatoes
2?cups?frozen peas thawed
6?hard-boiled eggs peeled and sliced
2?cups?shredded sharp cheddar
6?slices?crispy cooked bacon. chopped

Instructions

Whisk together the mayonnaise, sour cream, honey, salt, and black pepper.
In a large clear bowl or trifle dish, layer the iceberg lettuce (reserving about 2 cups), followed by the red onions, tomatoes, and green peas.? Using the sliced eggs, position them on their sides while using any extra eggs and the reserved lettuce to hold them in position and finish filling the bowl.
Spread the dressing over the top and smooth it to seal. Cover with plastic wrap and refrigerate for 2 hours up to overnight.
Right before serving, garnish with shredded cheese, bacon, and, if desired, a few tomato wedges.

Notes

This is a large salad. It serves at least 12 people, so plan accordingly. Leftovers are delicious, and the salad holds up reasonably well for about 48 hours.
Spread the dressing to seal the salad. Cover tightly with plastic wrap and refrigerate from 2 hours up to overnight.
Feel free to swap out any ingredient you are not fond of or add layers for more texture and taste. Try bite-size pieces of broccoli, cauliflower, or diced red bell pepper.
Don't add the bacon, shredded cheddar, or scallions until it is time to serve.
Bring a large pot of water to boil with a steamer basket for perfectly peeled eggs. Carefully add the eggs and steam large eggs for 15 minutes. Plunge into ice-cold water.

Nutrition

Source: Small Town Woman

~~~~~

Rhonda in MO

Chicken Caprese

#16967

Caprese Chicken Recipe

This flavorful Chicken Caprese Recipe combines browned chicken breasts, melted mozzarella cheese, sun-ripened tomatoes, and fresh basil all drizzled with a sweet balsamic glaze.? This recipe is elegant enough for company yet quick and easy enough for a weeknight.

Coursemain meal chicken

CuisineItalian

Keywordcaprese chicken, caprese chicken recipe, chicken caprese recipe, how to make chicken caprese, what is caprese chicken, what is chicken caprese, what to serve with caprese chicken, what to serve with chicken caprese

Prep Time5?minutes

Cook Time30?minutes

开云体育s?servings

Calories477kcal

AuthorBeth Pierce

Ingredients

1?cup?balsamic vinegar
??cup?brown sugar
4?boneless skinless chicken breasts?about 6 ounces each
2?tablespoons?extra virgin olive oil
1??cups?grape tomatoes sliced in half
2?cups?shredded whole milk low moisture mozzarella
??cup?fresh basil leaves cut in ribbons
kosher salt
freshly ground black pepper

Instructions

Combine the balsamic vinegar and brown sugar in a saucepan. Then bring it to a boil and reduce to a simmer. Simmer until it is reduced by half; about 10 minutes.? It should be thick enough to coat the back of a spoon.
Preheat oven to 350 degrees
In a large ovenproof skillet heat olive oil over medium heat. Add the chicken breasts and brown each side; approximately 3-4 minutes per side. Cover with foil and place in the oven for 10-15 minutes or until the internal temperature reaches 165 degrees (times varies with the size and thickness of the chicken breasts).?
Carefully remove from the oven and top the chicken with the shredded mozzarella dividing evenly. Sprinkle grape tomatoes over the top of the cheese. Place the skillet in the oven uncovered until the cheese is melted; about 5 minutes.? Turn the broiler on the last 1-2 minutes of cooking.
Top with basil ribbons. Spoon balsamic glaze over the chicken and serve. Season with salt and pepper to taste.

Notes

Chicken breasts are cooked through when they reach an internal temperature of 165 degrees.
Keep a close eye on the skillet when it is under the broiler. Broilers are very unpredictable, especially on older stoves.
Be very careful when removing the skillet from the oven. The handle will be very hot, so use oven mitts and remember that it will remain hot for quite some time. Investing in a simple handle cover is an easy way to prevent kitchen accidents. It is easy to forget that the skillet just came out of the oven!
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave at 50% power.

Nutrition

Source: Small Town Woman

~~~~~

Rhonda in MO

Chicken Caesar Pasta Salad Recipe

#16966

Chicken Caesar Pasta Salad Recipe

A summer fresh Chicken Caesar Pasta Salad with romaine lettuce, rotisserie chicken, croutons, grape tomatoes, and fresh Parmesan Cheese, all in a creamy Caesar Dressing

Courseside dish/pasta salad

CuisineAmerican

KeywordCaesar pasta chicken salad, chicken Caesar pasta salad recipe, chicken caesar salad pasta, chicken caesar salad with pasta, how to make chicken caesar pasta salad

Prep Time15?minutes

Cook Time10?minutes

开云体育s?servings

Calories428kcal

AuthorBeth Pierce

Ingredients

Homemade Caesar Dressing

1?cup?mayonnaise
2?cloves?garlic pressed or minced
2?tablespoons?fresh lemon juice
1?teaspoon?Dijon mustard
1?teaspoon?anchovy paste
1?teaspoon?Worcestershire Sauce
1?pinch?kosher salt
Fresh ground black pepper to taste

Chicken Pasta Salad

1?lb.?penne pasta cooked al dente
4?cups?romaine lettuce washed and chopped
2??cups?cooked chicken breasts cut into bite-size pieces
1??cups?homemade croutons
1?cup?grape or cherry tomatoes halved
??cup?shredded or shaved Parmesan Cheese
Kosher salt and fresh ground black pepper to taste

Instructions

Bring a large pot of salted water to boil and cook the pasta al dente according to the directions on the box and drain well in a colander. Rinse with just a little bit of cold water to stop the cooking process and to keep the pasta from sticking to each other.
In a medium bowl, stir together the mayo, garlic, lemon juice, Dijon mustard, anchovy paste, Worcestershire Sauce, kosher salt, and black pepper to taste.?
In a large serving bowl, add the pasta and stir to cool. Once cool, add the romaine lettuce, cooked chicken, homemade croutons, grape tomatoes, Parmesan Cheese, and the dressing. Stir gently to coat.? Season with kosher salt and fresh ground black pepper to taste.

Notes

Yes, real Caesar Dressing is made with anchovies. The taste is very subtle, and it is not going to smell like fish.
This salad is best served shortly after it is prepared. Store the salad covered in the fridge until serving time.
Store leftovers in an airtight container in the fridge for up to 2 days. The lettuce will not stay as crisp, and the croutons will not stay as crunchy, but it is still flavorful.

Nutrition

Source: Small Town Woman

~~~~~

Rhonda in MO

Cherry Cheesecake French Toast Casserole

#16965

Cherry Cheesecake French Toast Casserole

Why choose between breakfast and dessert when you can have both? This Cherry Cheesecake French Toast Casserole is the ultimate comfort food, packed with layers of sweet cherries, creamy cheesecake, and golden-baked French toast. It's make-ahead friendly and perfect for brunch or special?occasions!

Course?Breakfast

Cuisine?American

Keyword?cherry cheesecake french toast casserole

?

Prep Time?15?mins

Cook Time?35?mins

Total Time?50?mins

?

开云体育s?

Calories?516

Author?Gayle

Equipment

Baking Dish - 9x13
Hand Mixer
Mixing Bowl Set
Measuring Cups
Measuring Spoons

Ingredients

Cheesecake Filling

8?ounces?cream cheese?(softened to room temperature)
1?tablespoon?granulated sugar
1?tablespoon?milk, any kind?(I used 2%)
1?tablespoon?vanilla bean paste?(or vanilla extract)

French Toast Filling:

1?loaf?French bread, cubed?(challah or Texas toast also works)
1?(21 ounce)?can cherry pie filling
6?large?eggs
2?cups?milk, any kind?(I used 2%)
??cup?granulated sugar
2?teaspoons?vanilla bean paste?(or vanilla extract)
1?teaspoon?ground cinnamon

Streusel Topping:

??cup?packed light brown sugar
1?tablespoon?granulated sugar
1??teaspoons?ground cinnamon
??cup?unsalted butter?(melted)
??cup?all-purpose flour

Instructions

To make the cream cheese mixture:?in a medium mixing bowl, beat softened cream cheese, milk, sugar, and vanilla until smooth with a hand mixer. Set aside.
Preheat oven to 375℉ (if baking right away). Grease a 9×13-inch baking dish with nonstick cooking spray. Place half of bread cubes in an even lay on bottom of dish, followed by cherry pie filling on top of bread cubes.
Drop spoonfuls of the cream cheese mixture evenly over the cherry pie filling and gently spread with the back of a spoon; then top with the rest of bread cubes. Set aside.
In a large bowl, whisk eggs, milk, sugar, vanilla, and cinnamon. Pour over the bread mixture and lightly press down on bread to ensure that each piece is saturated. If time allows, refrigerate for several hours or overnight.
If baking from the refrigerator, let sit out for at least 20 minutes before cooking.?To make the streusel topping:?in a medium bowl, add brown sugar, granulated sugar, cinnamon, melted butter, and flour. Stir to thoroughly combine. Spread evenly over top of french toast.
Bake for 35-45 minutes, or until bread is firm and no more liquid remains. Remove from oven and serve immediately.

Notes

Leftovers will keep in an airtight container in the refrigerator for up to three days.
While you can prepare and bake this casserole right away, it tastes even better and has more flavor if you let it sit in the refrigerator for at least three hours (or overnight) to soak up the liquid.
To prepare up to one day in advance:?make as directed, except for the streusel topping, cover, and refrigerate until ready to bake. The casserole will need to sit at room temperature for at least 20 minutes before baking.
See my tips and tricks for making this Cherry Cheesecake French Toast Casserole above the recipe box.

Nutrition

Source: Pumpkin 'n Spice

~~~~~

Rhonda in MO

Air Fryer Chicken Quesadilla

#16964

Air Fryer Chicken Quesadilla

This Air Fryer Chicken Quesadilla recipe is easy, cheesy, and ready in just 20 minutes. By using shredded rotisserie chicken and flour tortillas, this simple dish is perfect for the whole family!

Course?Appetizer, Main Course

Cuisine?Mexican

Keyword?air fryer chicken quesadilla, chicken quesadilla

?

Prep Time?5?mins

Cook Time?6?mins

Total Time?11?mins

?

开云体育s??quesadilla

Calories?611

Author?Gayle

Equipment

Air Fryer
Air Fryer Parchment Paper

Ingredients

2?medium?flour tortillas
??cup?shredded rotisserie chicken?(I like to use the pre-shredded, cooked rotisserie chicken that you can find near the deli section of your grocery store)
??cup?shredded mozzarella, cheddar, or pepper jack cheese
Additional ingredients if desired: chopped tomatoes, bell peppers, onion

Instructions

Preheat air fryer to 370°F. Lightly spray the bottom of air fryer basket with cooking spray or use air fryer parchment paper on the bottom (for easy clean-up just incase the cheese bubbles over.
Place on tortilla on bottom of air fryer basket. Top with half of shredded cheese, all of the shredded chicken, and then the remaining cheese in an even layer. If using additional ingredients, add to tortilla.
Top with second tortilla and lightly coat with cooking spray.?TIP: If you are worried that your quesadilla will move because of the air power, you can place a trivet or metal rack on top of quesadilla.
Set timer for 6 minutes and cook, flipping the quesadilla halfway. Serve with your favorite toppings and/or sauces, such as salsa, guacamole, or sour cream.

Notes

Quesadilla will keep in an airtight container for up to three days.
See my tips and tricks for making this Air Fryer Chicken Quesadilla above the recipe box.

Nutrition

Source: Pumpkin 'n Spice

~~~~~

Rhonda in MO

Cream Cheese Corn Dip

#16963

Cream Cheese Corn Dip

This Cream Cheese Corn Dip is an easy appetizer that's perfect for a crowd. It's made with simple ingredients and is creamy, cheesy, and so flavorful. Serve with tortilla chips or veggies for the most irresistible snack!

Course?Appetizer

Cuisine?American

Keyword?cream cheese corn dip

?

Prep Time?10?mins

Cook Time?15?mins

Total Time?25?mins

?

开云体育s?

Author?Gayle

Equipment

Mixing Bowl Set
Cast Iron Skillet
Measuring Cups
Measuring Spoons

Ingredients

8?ounces?cream cheese?(softened to room temperature)
2?teaspoons?garlic powder
1?teaspoon?chili powder
??teaspoon?salt
??teaspoon?black pepper
1?(15 ounce)?can yellow corn?(drained)
2?Roma tomatoes?(diced)
??cup?shredded Monterey jack cheese
Green onion?(for garnish, if desired)

Instructions

Preheat oven to 350℉. Lightly grease an 8x8 baking dish or oven-proof skillet and set aside.
In a large mixing bowl, add cream cheese, garlic powder, chili powder, salt, and pepper and stir well to combine. Add corn, diced tomatoes, and shredded cheese and mix thoroughly until combined.
Transfer mixture to an oven-safe skillet or dish. Bake for 30 minutes, or until edges begin to brown. Let cool for 5 minutes and then garnish with green onions, if desired, and serve immediately.

Notes

Leftovers will keep in an airtight container in the refrigerator for up to three days.
To reheat: warm in the microwave or in the oven at 325℉ for 10-15 minutes, or until warmed through.
To freeze: place dip in a freezer-safe container or bag and freeze for up to two months. When ready to serve, let thaw completely in the refrigerator and reheat in the microwave or oven.
See my tips and tricks for making this Cream Cheese Corn Dip above the recipe box.

?

Spicy: Add finely chopped jalape?os or a dash of cayenne pepper for extra heat.

Mexican-Inspired: Add a teaspoon of cumin and a squeeze of lime juice for a zesty twist.

Source: Pumpkin 'n Spice

~~~~~

Rhonda in MO

Teriyaki Shrimp Stir Fry

#16962

Teriyaki Shrimp Stir Fry

Teriyaki Shrimp Stir Fry is an easy, one pan meal that's ready in 25 minutes. With a simple teriyaki sauce, shrimp, and fresh veggies, this lighter dish is perfect served over rice or noodles!

Course?Main Course

Cuisine?Chinese

Keyword?sheet pan recipe, shrimp recipe, stir fry

?

Prep Time?10?mins

Cook Time?15?mins

Total Time?25?mins

?

开云体育s?

Calories?199

Author?Gayle

Equipment

Baking Sheets

Ingredients

??cup?reduced-sodium soy sauce
3?tablespoons?honey
2?teaspoons?cornstarch
2?teaspoons?grated fresh ginger
2?teaspoons?minced garlic
1?pound?large shrimp, peeled and deveined?(I used the 16-20 count jumbo frozen shrimp)
5?cups?broccoli florets
1?red onion?chopped
1?red bell pepper?chopped
Sesame seeds to garnish?if desired

Instructions

Preheat oven to 425°F. Line a large baking pan with parchment paper or aluminum foil. Set aside.
In a small bowl, combine the soy sauce, honey, cornstarch, ginger, and garlic. Whisk well.
Place shrimp and vegetables onto prepared pan. Drizzle with sauce and toss to coat.
Cook for 15 minutes, flipping once during cooking. Remove from oven and sprinkle with sesame seeds and serve over rice, if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to four days.
If using frozen shrimp, run under water to thaw just before cooking.
See my tips and tricks for making this Teriyaki Shrimp Stir Fry above the recipe box.

Nutrition

Source: Pumpkin 'n Spice

~~~~~

Rhonda in MO

Pineapple Teriyaki Chicken

#16961

Pineapple Teriyaki Chicken

Easy and flavorful Pineapple Teriyaki Chicken is perfect for a weeknight meal. With a sweet and tangy sauce and fresh veggies, this sheet pan dish is perfect served over rice or tortillas!

Course?Main Course

Cuisine?Chinese

Keyword?chicken recipe, pineapple teriyaki chicken, teriyaki

?

Prep Time?10?mins

Cook Time?30?mins

Total Time?40?mins

?

开云体育s?

Calories?407

Author?Gayle

Equipment

Baking Sheets

Ingredients

??cup?store-bought teriyaki sauce
4?tablespoons?olive oil?divided
3?boneless, skinless chicken breasts?cubed
1?can?(20 ounce) pineapple chunks?drained
1?red bell pepper?diced into bigger chunks
1??cups?frozen stir-fry vegetables?any kind
1?teaspoon?salt
??teaspoon?black pepper
Green onions and/or sesame seeds for garnish?if desired

Instructions

In a large Ziplock bag, add the cubed chicken, teriyaki sauce and 2 Tablespoons of olive oil. Seal the bag, moving everything around until it is fully covered with sauce, and let marinate in the refrigerator for at least 30 minutes, if possible. If you're short on time, you can add chicken, sauce, and olive oil to bag and just toss to coat.
Preheat the oven to 375°F. Line a large baking pan with parchment paper. Add pineapple chunks, red bell pepper, and stir fry vegetables to the baking pan.
Add 2 tablespoons olive oil, salt, and pepper to the pineapple and vegetables and stir to combine, ensuring each piece is coated.
When the chicken is done marinating, throw away the bag of used marinade and add the chicken to the vegetables on the baking sheet.?
Toss everything on pan until combined and bake for 30 minutes, or until the vegetables are crisp-tender and the chicken is cooked through (chicken should reach an internal temperature of 165°F).
Brush chicken and vegetables with additional teriyaki sauce for more flavor, if desired and garnish with green onions and/or sesame seeds, if desired.?

Notes

Chicken will keep in an airtight container in the refrigerator for up to four days.
See my tips and tricks for making this Pineapple Teriyaki Chicken above the recipe box.

Nutrition

Source: Pumpkin 'n Spice

~~~~~

Rhonda in MO

Asian Inspired Turkey Noodle Bowl

#16960

Asian Inspired Turkey Noodle Bowl

Use your leftover Thanksgiving turkey to create this Asian Inspired Turkey Noodle Bowl – a brothy bowl full of noodles with turkey, lime, hot chili sauce, cilantro, green onions, and soy sauce.

5?from?3?votes

???

Course:?Soups and Stews

Cuisine:?American

?

Prep Time:?10?minutes

Cook Time:?3?hours

Total Time:?3?hours?10?minutes

?

开云体育s:??servings

?

Calories:?192kcal

?

Author:?

Ingredients

For the broth:

?Leftover turkey carcass
?1?onion?halved
?1?rib celery
?Several sprigs fresh thyme
?Several sprigs fresh parsley
?2?teaspoons?salt
?8?whole peppercorns

For the noodle bowls:

?8?ounces?angel hair pasta or spaghetti
?1 ??cups?diced cooked turkey
?1?lime?cut into eighths
?Fresh cilantro
?2?green onions?sliced
?Crushed red pepper flakes
?Hot chili sauce
?Soy sauce

Instructions

Place all of the ingredients for the broth in a large stockpot or Dutch oven. Add water to cover the carcass. Bring to a boil, reduce the heat to a simmer and cook, covered for 2-3 hours.
Strain the broth, discarding all solids, and return the liquid to the pan. Keep at a simmer while preparing the pasta.
Prepare the pasta according to the package directions.
Provide each diner with a bowl containing pasta, diced turkey, and hot broth. Each person can add the remaining condiments to their own taste.

Notes

Ingredients —

Use your leftover Thanksgiving turkey or a leftover rotisserie chicken for this recipe.
Use any kind of very thin long pasta or fine noodles.
If you don’t care for cilantro, just leave it out or substitute a little fresh basil.
I recommend sriracha for this recipe.
If you use yellow onions and leave the skins on them, you’ll get a beautiful golden broth!

Tips —

Make this into a chicken noodle bowl if you have leftover rotisserie chicken bones.
If you don’t want to take time to make the broth, you can always toss your leftover turkey in the freezer and keep it for up to three months. This is a great thing to make when it’s cold and miserable later in the winter.
Use unflavored ramen noodles in place of pasta.
Add spinach or bok choy to the bowl with the noodles and broth.

Nutrition Information

Source: Lana's Cooking

~~~~~

Rhonda in MO

Beef and Scallion StirFry

#16959

Beef and Scallion Stir-Fry

A fantastic savory stir-fry with sliced beef and scallions.

No ratings yet

???

Course:?Main Course

Cuisine:?American

?

Prep Time:?10?minutes

Cook Time:?10?minutes

Total Time:?20?minutes

?

开云体育s:??servings

?

Calories:?464kcal

?

Author:?

Ingredients

???cup?water
?2?tablespoons?hoisin sauce
?2?tablespoons?rice vinegar
?1?tablespoon?cornstarch
???teaspoon?kosher salt
???teaspoon?red pepper flakes
?1?tablespoon?plus 1 tsp vegetable oil
?1 ??pounds?flank steak?cut diagonally across the grain into 1/2-by-3-inchstrips
?4?cloves?garlic?minced
?2?scallions?sliced crosswise, white and green parts separated
?4?cups?steamed white rice?for serving

Instructions

Prepare the flank steak. Cut the steak into two pieces, each piece about 3 inches wide. Then cut diagonally across the grain into 1/2 inch slices. Set aside. Prepare the scallions and garlic and set aside. In a small bowl, whisk together water, hoisin sauce, vinegar, cornstarch, salt and red pepper flakes. Set aside.
Heat 1 tblsp oil in a 12-inch nonstick skillet over high heat. In two batches, cook steak until lightly browned, turning once, about 2 minutes per batch. Transfer to a plate.
Add the remaining teaspoon of oil to the pan along with garlic and whites of scallions. Cook, tossing often, until fragrant, about 1 minute. Whisk the hoisin mixture to combine and add to the pan along with the scallion greens.
Return meat to pan; cook, tossing to coat steak with sauce, 1 minute. Remove from heat. Serve immediately over rice. Sprinkle with additional red pepper flakes if desired.

Notes

Nutrition Information

Source: Lana's Cooking

~~~~~

Rhonda in MO

Sesame Beef Stir-Fry

#16958

Sesame Beef Stir-Fry

Beef strips and mixed veggies stir-fried and flavored with sesame oil.

5?from?3?votes

???

Course:?Main Dishes

Cuisine:?Asian

?

Prep Time:?5?minutes

Cook Time:?10?minutes

Total Time:?15?minutes

?

开云体育s:??servings

?

Calories:?261kcal

?

Author:?

Ingredients

?3?tablespoons?soy sauce
?2?teaspoons?dark sesame oil
?1?pound?beef round tip steak?cut very thin
?16?ounces?frozen stir-fry vegetable mixture
?2?teaspoons?cornstarch dissolved in 1/3 cup water
?1/3?cup?cashews?optional

Instructions

Combine soy sauce and dark sesame oil in a medium bowl. Remove 2 tablespoons of the mixture to a small dish and set aside.
Cut beef into thin strips. Add to sauce mixture in bowl. Toss to coat.
Heat a large skillet over medium-high heat until hot. Add 1/2 of beef and stir-fry for about 1 minute or until outside surface of beef is no longer pink. Do not overcook. Remove beef from pan and repeat with the remaining beef strips.
Combine vegetables and 1/4 cup water in same skillet (don’t clean the skillet out before cooking vegetables). Cook over medium-high heat 4 to 5 minutes or until most of the liquid is evaporated and vegetables are hot, stirring occasionally.
Combine cornstarch mixture and reserved marinade. Add to vegetables. Cook and stir 1 minute or until thickened and bubbly. Add beef; heat through.
Serve over rice and sprinkle with cashews if desired.

Notes

Nutrition Information

Source: Lana's Cooking

~~~~~

Rhonda in MO

ITALIAN LEMON RICOTTA CAKE

#16957

开云体育

ITALIAN LEMON RICOTTA CAKE

(Chef Dennis)

Serves:?12

Made By: Sherri Williams

"Talk about an amazing summer dessert. This dessert ticks all the boxes: delicate light texture, easy to make, not too strong a lemon flavor, simple enough for a family dessert yet elegant enough to impress guests. My husband who usually doesn’t like lemon anything really enjoys this cake and will even ask for it to be made."

If you’re looking for a delightful and refreshing dessert, my Italian Lemon Ricotta Cake is just what you’re looking for.

Moist and delicious, and exploding with lemony flavor, my Italian lemon ricotta cake is a lemon lover’s dream. And it’s the perfect cake for any occasion, whether it’s a summertime picnic or a cozy evening at home.

Prep Time: 20 mins
Cook Time: total time1 hr 10 mins

Ingredients:

3/4?cup	unsalted?butter?softened (1 1/2 sticks)
1 1/2?cups	granulated sugar
15?ounces	whole milk?ricotta cheese
3	large?eggs
1?teaspoon	vanilla extract
2 3	tbsps fresh?lemons?juice juice from one large lemon
	lemon?zest zest from one large lemon
1/2?teaspoon	baking soda
1/2?teaspoon	salt
1 1/2?cups	all-purpose?flour

Directions:

Preheat oven to 350 degrees. Grease a 9-inch springform pan using butter and powdered sugar. Set aside until needed.

Mix the flour, baking soda, and salt in a small bowl and whisk together until fully combined. Set aside until needed.

In the bowl of a stand mixer fitted with the paddle attachment, beat the granulated sugar and butter together on high speed for 2 minutes until smooth and creamy.

Scape the sides and bottom of the bowl as needed.

Add the ricotta cheese and blend until light and fluffy (4 to 5 minutes).

Scape the sides and bottom of the bowl as needed.

Add the eggs on medium speed to the ricotta mixture one at a time, scraping the sides and bottom of the bowl after each addition.

Add the vanilla extract, lemon zest, and lemon juice to the mixture and mix until fully combined.

With the mixer on low, add the dry ingredients to the ricotta mixture. Mix just enough to combine.

Scrape the bottom and sides of the bowl to make sure all the flour has been incorporated, but do not overmix.

Pour the batter into the prepared springform pan.

Place the cake on the middle rack of the preheated oven and bake for 45-55 minutes, or until the cake is set and a toothpick inserted in the middle of the cake comes out clean.

Let the cake cool in the pan for 15 minutes on a wire rack before removing the springform pan. Continue to let the cake cool on the rack until completely cooled.

Serve with whipped cream and fresh berries or it can be served simply, by dusting the ricotta cake with powdered sugar.

Nutrition

Calories: 338kcal | Carbohydrates: 39g | Protein: 7g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 95mg | Sodium: 192mg | Potassium: 88mg | Fiber: 1g | Sugar: 25g | Vitamin A: 582IU | Vitamin C: 5mg | Calcium: 89mg | Iron: 1mg

Ginny Butterfield
Cranberry Twp, Pa