开云体育

Eggplant Parmesan Sandwich 开云体育s: 6 sandwiches Prep Time: 15minutes mins Cook Time: 30minutes mins Total Time: 45minutes mins These heavenly Eggplant Parmesan Sandwiches have crispy fried eggplant layered on a ciabatta roll with parmesan and mozzarella cheeses, marinara sauce, and fresh basil. Great for a hot lunch or dinner! Ingredients For the Eggplant Parmesan: 2 medium eggplants (about 2.5 lbs) 1 cup all-purpose flour 3 cups panko bread crumbs 1 tsp dried oregano 1 tsp garlic powder 4 eggs olive oil for frying salt pepper For Sandwich Assembly: 6 ciabatta rolls 1 cup grated parmigiano reggiano cheese 1 cup marinara sauce (I love Rao's) 1 lb ball of fresh mozzarella sliced thinly olive oil for drizzling fresh basil leaves salt pepper Instructions Slice the eggplants into ?” thick disks. If you have the time, season the slices with salt and set aside on rack to “drain” for 30 minutes. Wipe the salt and excess moisture off with paper towel. If you don’t have the time, you can get away with not doing this step, but you’ll need to season the eggplant more aggressively in later steps. Preheat the oven to 250 degrees F. Place the flour in a dredging bowl. Place the panko, oregano, and garlic powder in another dredging bowl, and stir to combine. In a third bowl, whisk together the eggs with a pinch of salt, pepper, and a tablespoon of water. Dredge the eggplant slices in the flour, shake off the excess, then in the egg, shake off the excess, then into the panko bread crumbs. Set aside. Heat up a skillet over medium heat, and fill with enough olive oil to coat the bottom of the pan about ?” up. Place a single layer of eggplant slices into the skillet and fry for about 5 minutes on each side, until golden brown. Make sure to watch that the eggplant slices aren’t burning, and adjust the heat up or down as needed. Place the fried eggplant slices on a tray, season with salt and pepper, then keep in the warm oven while you finish frying all batches of eggplant. Add more olive oil to the skillet as needed. When you’re done frying all the eggplant, remove the eggplant from the oven and increase the temperature to 350 degrees F. To assemble each sandwich, slice a ciabatta roll in half, then put on a single layer of eggplant slices. Season with a pinch of salt and pepper, then add a couple spoonfuls of grated parmesan, then a couple spoonfuls of marinara sauce, then a single layer of sliced mozzarella. Drizzle with olive oil, then put the top of the sandwich on and bake for 10 minutes until the cheese is melty. Tuck a few basil leaves into each sandwich, then enjoy!Nutrition Calories: 705kcal, Carbohydrates: 77g, Protein: 39g, Fat: 26g, Saturated Fat: 14g, Cholesterol: 180mg, Sodium: 1494mg, Potassium: 681mg, Fiber: 7g, Sugar: 10g, Vitamin A: 1010IU, Vitamin C: 6.2mg, Calcium: 672mg, Iron: 4.2mg Source: Fifteen Spatulas ~~~~~ Rhonda in MO

Kale Caesar Salad 开云体育s: 2 Prep Time: 15minutes mins Cook Time: 0minutes mins Total Time: 15minutes mins A classic Caesar Salad, but with two types of kale swapped out for the romaine, yielding a heartier eating experience. Ingredients 1 bunch lacinato kale* 1 bunch curly kale* 1/4 cup caesar dressing (4-6 tbsp depending on coat level) 1 cup croutons 1/4 cup parmigiano reggiano shavings or more as desired 2 tbsp grated parmigiano reggiano Instructions Strip the leaves from the stems of the kale, and wash well. Thoroughly dry the kale, first with a spinner, and then with kitchen towels or paper towels. Nothing ruins a salad like watery greens. If you have time, also chill the greens in the fridge. It makes the salad a bit more refreshing. Chop the kale into bite-sized pieces, then place into a large mixing bowl. Add the caesar dressing and use clean hands to gently massage the dressing into the kale leaves. This helps tenderize the leaves. Toss in the croutons and parmigiano reggiano cheeses. Taste and make adjustments as necessary. It may need more dressing per your tastes, or maybe you'd like some freshly ground black pepper on top. Enjoy! Notes *For those who care about precise measurements, here I had a combined 8 cups, loosely packed, for 2 servings and this dressing amount.Nutrition Calories: 367kcal, Carbohydrates: 30g, Protein: 15g, Fat: 23g, Saturated Fat: 5g, Cholesterol: 20mg, Sodium: 736mg, Potassium: 1001mg, Fiber: 1g, Sugar: 1g, Vitamin A: 20078IU, Vitamin C: 240mg, Calcium: 474mg, Iron: 4mg Source: Fifteen Spatulas ~~~~~ Rhonda in MO

Strawberry Mascarpone Tart 开云体育s: 8 Prep Time: 30minutes mins Cook Time: 0minutes mins Chilling Time: 1hour hr 30minutes mins Total Time: 2hours hrs This simple Strawberry Tart is perfect for the summer, and completely no bake. Made with a sweet graham crust, citrus vanilla mascarpone cheese, and sliced strawberries. Ingredients 1 prepared graham cracker crust (use exact amounts from that post, or purchase a pre-made crust) 3 8-ounce tubs mascarpone cheese at room temperature 1 cup confectioner's sugar zest of 1 orange zest of 1 lemon 2 tsp vanilla extract 1 lb strawberries* Instructions Have a plan for the crust first. You can purchase a pre-made one, but I recommend using my recipe linked above. Then while it chills, you can proceed with the preparations below. For the filling, combine the mascarpone, confectioner's sugar, orange zest, lemon zest, and vanilla in a large mixing bowl. Whip with a hand mixer on medium high speed for about 2 minutes, until well-mixed. Spread the mascarpone filling evenly in the prepared graham cracker crust (no need to bake it), then refrigerate for 1 hour. This will help the tart slice cleanly later on. Next, prepare the strawberries. Wash and dry them thoroughly, then remove the stems. You can do whatever design you like for the top, but I like to slice them thinly (about 1/8" thick slices), then layer them in rows on top. Make sure to cover the entire surface with plenty of strawberries. Now it's ready to enjoy. Ideally, serve the strawberry tart the same day you make it, but it will keep in the fridge for about 2 more days before really going downhill. Enjoy! Notes *You only need to use 1 lb of strawberries to cover the top, though I often will buy 2 containers so that I can use similar-sized strawberries for decorating.Nutrition Calories: 281kcal, Carbohydrates: 32g, Protein: 1g, Fat: 17g, Saturated Fat: 11g, Cholesterol: 46mg, Sodium: 5mg, Potassium: 92mg, Fiber: 1g, Sugar: 30g, Vitamin A: 532IU, Vitamin C: 33mg, Calcium: 14mg, Iron: 1mg Source: Fifteen Spatulas ~~~~~ Rhonda in MO

Overnight Cinnamon Rolls 开云体育s: 12 Prep Time: 30minutes mins Cook Time: 30minutes mins Rising Time: 12hours hrs Total Time: 13hours hrs These cinnamon rolls are soft and delicious, worthy of a holiday breakfast or weekend brunch. Ingredients For the Poolish: 1/2 cup whole milk warmed to 110F 1 tsp instant yeast 5 oz bread flour, by weight (1 cup, measured) For the Dough 1/2 cup unsalted butter room temperature 1/4 cup granulated sugar 1/4 tsp kosher salt 2 large eggs room temperature poolish from above 7.5 oz bread flour, by weight (1.5 cups, measured) For the Filling: 1/4 cup brown sugar (light or dark, or even better, use Muscovado) 1 tbsp ground cinnamon 1/8 tsp kosher salt 1 tbsp unsalted butter melted, for brushing For the Icing: 1/4 cup unsalted butter softened 1 cup confectioner's sugar 1 tbsp orange juice (preferably freshly squeezed)* 1/4 tsp orange extract ** 1/8 tsp kosher salt You will also need a small amount of flour for dusting the work surface when you roll the dough out, max 1/4 cup Instructions Start with the poolish: In the bowl of a stand mixer fitted with the paddle attachment, combine the milk, yeast, and bread flour for about 1 minute on medium low speed. Scrape down the sides and cover the bowl with plastic wrap. Let sit at room temperature for 1 hour, until doubled in volume. Moving on to the dough: Scrape the poolish out into another container temporarily, then put the stand mixer bowl back on the machine (no need to clean the bowl). Cream together the butter, sugar, and salt for about 1 minute on medium speed. Add the eggs one at a time, mixing for about 30 seconds on medium speed each time. The mixture will look very curdled and that's fine. With the mixer on medium low speed, add 1/4 of the poolish at a time to the bowl, one piece every 30 seconds. Increase the mixer speed to high and beat until the mixture looks like cake batter, with a light and creamy texture, for about 1 minute. Turn the speed back down to low, and add the flour. Once incorporated, increase the speed to medium and mix for 3 minutes. Scrape down the sides of the bowl, then wrap the bowl tightly with plastic wrap. Refrigerate overnight, or for a minimum of 8 hours. Mix the filling: In a small bowl, stir to combine the brown sugar, cinnamon, and salt. Remove the dough from the fridge and place on a lightly floured surface. Roll it into a rectangle 7" long and 18" wide. Brush the entire top surface of the rectangle with the butter, then evenly sprinkle the brown sugar filling all over the top, but leaving a 1/2" empty edge at the top of the rectangle (see picture if necessary). Pat the brown sugar filling gently into the dough to help it stick, but do not smash the dough down. Roll the dough up tightly from the bottom 18" edge (see picture), then pinch the seam together at the top. Use a knife or bench scraper to cut the log into 12 even pieces (I cut the roll in half, then each in half again, then each quarter piece into 3 pieces). Each roll should be about 1.5" wide. Line a quarter sheet pan (or a 9x13 casserole dish) with parchment paper, and place all 12 cinnamon rolls in the pan. Gently flatten the rolls with the palm of your hand until they are 1" tall. Cover the rolls with a lid or with plastic wrap, and let rise at room temperature for 2 hours, during which time the rolls will expand greatly and fill in most of the empty space between. 30 minutes before baking, preheat the oven to 375F. Remove the lid or plastic wrap, and bake the cinnamon rolls for 15-18 minutes, until the cinnamon rolls are golden brown and risen. If you want to check for doneness with a thermometer, they should be at least 195F. Make the Icing: While the cinnamon rolls bake, prepare the icing. Using a hand mixer (or even just a sturdy whisk), mix together the butter, confectioner's sugar, orange juice, orange extract, and salt, until smooth and combined. When the cinnamon rolls have finished baking, let them cool for 3 minutes, then slather on all the icing. It should melt into the crevices of the rolls. Serve and enjoy while warm! Notes *If you

Homemade Mozzarella Sticks 开云体育s: 20 pieces Prep Time: 10minutes mins Cook Time: 10minutes mins Freezing Time: 2hours hrs Total Time: 2hours hrs 20minutes 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 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 Time5minutes minutes Cook Time20minutes minutes 开云体育s6 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 Calories: 131kcal | Carbohydrates: 5g | Protein: 7g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 169mg | Sodium: 138mg | Potassium: 187mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1671IU | Vitamin C: 32mg | Calcium: 71mg | Iron: 2mg Source: Small Town Woman ~~~~~ Rhonda in MO

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 Time10minutes minutes 开云体育s6 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 Calories: 303kcal | Carbohydrates: 13g | Protein: 11g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 0.05g | Cholesterol: 40mg | Sodium: 402mg | Potassium: 269mg | Fiber: 4g | Sugar: 5g | Vitamin A: 814IU | Vitamin C: 31mg | Calcium: 136mg | Iron: 1mg Source: Small Town Woman ~~~~~ Rhonda in MO

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 Time35minutes minutes Cook Time50minutes minutes 开云体育s12 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 Calories: 331kcal | Carbohydrates: 29g | Protein: 26g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 62mg | Sodium: 400mg | Potassium: 333mg | Fiber: 1g | Sugar: 2g | Vitamin A: 337IU | Vitamin C: 1mg | Calcium: 452mg | Iron: 2mg Source: Small Town Woman ~~~~~ Rhonda in MO

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: food.com Ginny Butterfield Cranberry Twp, Pa

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 Time15minutes minutes 开云体育s12 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 Calories: 325kcal | Carbohydrates: 9g | Protein: 9g | Fat: 29g | Saturated Fat: 8g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 117mg | Sodium: 498mg | Potassium: 272mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2883IU | Vitamin C: 9mg | Calcium: 188mg | Iron: 1mg Source: Small Town Woman ~~~~~ Rhonda in MO

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

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

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

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

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

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

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