开云体育

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

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 Print It Rate It Save Add to Collection Course: Soups and Stews Cuisine: American Prep Time: 10minutes minutes Cook Time: 3hours hours Total Time: 3hours hours 10minutes minutes 开云体育s: 6 servings Calories: 192kcal Author: Lana Stuart 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 开云体育 1 | Calories 192kcal | Carbohydrates 32g | Protein 13g | Fat 1g | Saturated Fat 1g | Cholesterol 23mg | Sodium 821mg | Potassium 216mg | Fiber 2g | Sugar 2g | Vitamin A 50IU | Vitamin C 5mg | Calcium 23mg | Iron 1mg Source: Lana's Cooking ~~~~~ Rhonda in MO

Beef and Scallion Stir-Fry A fantastic savory stir-fry with sliced beef and scallions. No ratings yet Print It Rate It Save Add to Collection Course: Main Course Cuisine: American Prep Time: 10minutes minutes Cook Time: 10minutes minutes Total Time: 20minutes minutes 开云体育s: 4 servings Calories: 464kcal Author: Lana Stuart 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 Calories 464kcal | Carbohydrates 51g | Protein 35g | Fat 11g | Saturated Fat 6g | Cholesterol 85mg | Sodium 650mg | Potassium 577mg | Fiber 1g | Sugar 2g | Vitamin A 134IU | Vitamin C 2mg | Calcium 58mg | Iron 3mg Source: Lana's Cooking ~~~~~ Rhonda in MO

Sesame Beef Stir-Fry Beef strips and mixed veggies stir-fried and flavored with sesame oil. 5 from 3 votes Print It Rate It Save Add to Collection Course: Main Dishes Cuisine: Asian Prep Time: 5minutes minutes Cook Time: 10minutes minutes Total Time: 15minutes minutes 开云体育s: 4 servings Calories: 261kcal Author: Lana Stuart 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 开云体育 1 | Calories 261kcal | Carbohydrates 17g | Protein 31g | Fat 8g | Saturated Fat 2g | Polyunsaturated Fat 1g | Monounsaturated Fat 3g | Cholesterol 71mg | Sodium 872mg | Potassium 668mg | Fiber 5g | Sugar 1g | Vitamin A 5758IU | Vitamin C 12mg | Calcium 54mg | Iron 4mg Source: Lana's Cooking ~~~~~ Rhonda in MO

I recently read an article on microplastics and the harm they do. Seems that microplastics can invade human bodies in a number of ways. They can cause all kinds of health issues. And once consumed, there is no way to remove these microplastics from our bodies. "A study points to the possibility that they can increase the likelihood of heart attack, stroke or death. Another links microplastics with inflammation and noncommunicable diseases". I also read that theye may be a link to dimentia. I can no longer locate that specific article, but there was a long list of items of concern but microwaving plastics was top of the list. Also high on the list, believe it or not, are TEA BAGS!!! Hubby drinks a lot of tea so I bought a stainless tea infuser and he now uses that (can buy loose tea or just cut the tea bags open since they are OK until they hit boiling water). Microplastics in Tea? How to Brew a Non-Toxic Cup of Tea https://millionmarker.com/blogs/wellness-blog/microplastics-in-tea Here is what we use now for tea: More : https://www.foxnews.com/health/study-finds-evidence-microplastics-brains-and-other-organs https://www.foxnews.com/health/seafood-samples-contain-high-levels-microplastics-us-state-say-researchers https://silkycrunch.substack.com/p/wanna-stop-eating-microplastics The big take aways for us are to stop using any plastics in the microwave (we seldom did anyway), and to stop using tea bags. I am also trying to store food in glass not plastic. And I am also avoiding beverages in plastic bottles, esspecially if they will be stored awhile, like six packs of soda. Going with cans instead. Sharing this article below, excellent advice!!! Definitely Do Not Put Plastic in the Microwave Experts say even if it claims to be “microwave-safe.” In Too Afraid to Ask, we’re answering food-related questions that may or may not give you goosebumps. Today: Can you put plastic in the microwave? It all started by accident. Kazi Albab Hussain, a PhD student at the University of Nebraska–Lincoln, was studying silver nanoparticles released by certain types of plastic food packaging when he noticed another confetti-like substance under the microscope: tiny plastic bits. As a new father he became preoccupied by the discovery. “I’d been exposed to a whole new world, and I was worried to see that a lot of baby foods were stored in plastic,” he says. So Hussain shifted gears in his research. He wanted to know: Just how many of these particles was his child eating? Watch How One of NYC's Best Italian Chefs Makes Chicken Parmesan Quite possibly billions, according to his findings. To test materials widely used in baby food packaging, Hussain brought a couple of store-bought polypropylene-based reusable plastic containers and a polyethylene-based reusable plastic food pouch back to his lab. Along with his team, he filled the storage vessels with water and 3% acetic acid to mimic the aqueous and acidic foods they might reasonably contain in real life. After storing the filled containers in the fridge or at room temperature for 10 days, the team found millions to billions of microplastics and nanoplastics in the liquids. Microwaving the containers accelerated the process by an alarming magnitude: Within three minutes, some containers released as many as 4.22 million microplastics (particles smaller than 5 millimeters) and 2.11 billion nanoplastics (particles about 70 times smaller than the width of a human hair) per square centimeter of surface area. Hussain’s research indicates we’re eating a lot more plastic than previously believed. In 2019 one study calculated we might be ingesting about 50,000 microplastic particles per year. The health impacts of eating plastic is still unclear, but researchers have long suspected they’re not great. And growing evidence suggests high exposure to microplastics (and the lengthy list of chemicals they’re made from) could provoke immune and stress responses, along with various reproductive, metabolic, and behavioral issues. Given the mounting concern around one of earth’s most-produced substances, Hussain’s

Oven Baked Tuna Melt on Ciabatta This easy Oven Baked Tuna Melt Sandwich layers creamy tuna, tomatoes, and cheddar on ciabatta for a warm, flavorful upgrade to the classic. 5 from 6 votes Print It Rate It Save Add to Collection Course: Main Dishes Cuisine: American Prep Time: 15minutes minutes Cook Time: 15minutes minutes Total Time: 30minutes minutes 开云体育s: 4 sandwiches Calories: 317kcal Author: Lana Stuart Ingredients ?4 slices ciabatta or other substantial bread ?12 ounces canned tuna packed in oil well drained ?2 tablespoons minced shallot (or substitute green onion) ?2 tablespoons mayonnaise (regular or reduced fat) ?1 tablespoon lemon juice ?1 tablespoon minced flat leaf parsley ?? teaspoon salt ?Pepper to taste ?2 roma tomatoes sliced ?? cup shredded cheddar cheese Instructions Turn the oven on to broil. Place the bread, cut side up, on a baking sheet. Place the pan in the oven at least 6-inches below the broiler unit and toast until the bread is a light golden color. 4 slices ciabatta or other substantial bread In a medium bowl, combine the drained tuna, shallot (or green onion), mayonnaise, lemon juice, parsley, salt and pepper. 12 ounces canned tuna packed in oil,2 tablespoons minced shallot,2 tablespoons mayonnaise,1 tablespoon lemon juice,1 tablespoon minced flat leaf parsley,? teaspoon salt,Pepper to taste Spread ? of the tuna mixture on each slice of toast. Top with a few tomato slices and 2 tablespoons of cheese on each. 2 roma tomatoes,? cup shredded cheddar cheese Broil the sandwiches until the cheese is bubbling and golden, 3 to 5 minutes. Serve immediately. Notes My preference is always to purchase tuna packed in oil. The difference in calories is really small but the difference in flavor is tremendous. I like to use ciabatta bread or rolls because they’re a sturdy bread that stands up to the moisture from the tuna filling. Nutrition Information 开云体育 1 | Calories 317kcal | Carbohydrates 17g | Protein 31g | Fat 14g | Saturated Fat 5g | Trans Fat 1g | Cholesterol 31mg | Sodium 654mg | Potassium 296mg | Fiber 1g | Sugar 2g | Vitamin A 555IU | Vitamin C 8mg | Calcium 120mg | Iron 2mg Source: Lana's Cooking ~~~~~ Rhonda in MO

Hot Baked Crab Dip For the ultimate party indulgence, serve your guests this luscious Hot Baked Crab Dip that's ready in under 30 minutes. 5 from 8 votes Print It Rate It Save Add to Collection Course: Appetizers Cuisine: American Prep Time: 10minutes minutes Cook Time: 15minutes minutes Total Time: 25minutes minutes 开云体育s: 24 servings Calories: 39kcal Author: Lana Stuart Ingredients ?8 ounces cream cheese softened ?6 ounces canned lump crab meat well drained ?2 tablespoons grated onion ?1 teaspoon prepared horseradish ?1 tablespoon milk ?? teaspoon salt ?? teaspoon. pepper ?? teaspoon Worcestershire sauce ?1 tablespoon chopped green onions for garnish Instructions Preheat the oven to 375 degrees. In a medium bowl combine all ingredients except green onions. Stir until thoroughly mixed. Turn the mixture into an ovenproof serving dish and bake for 15 minutes or until heated through. Remove from the oven and sprinkle with chopped green onions. Serve with your favorite crackers. Notes Any leftovers can be refrigerated well covered for up to 3 days. Reheat in the microwave. Freezing is not recommended. May be prepared a day ahead of time and stored covered in the refrigerator. Bring it to room temperature and then bake according to the recipe. Nutrition Information 开云体育 1 | Calories 39kcal | Carbohydrates 1g | Protein 2g | Fat 3g | Saturated Fat 2g | Trans Fat 1g | Cholesterol 17mg | Sodium 84mg | Potassium 35mg | Fiber 1g | Sugar 1g | Vitamin A 128IU | Vitamin C 1mg | Calcium 17mg | Iron 1mg Source: Lana's Cooking ~~~~~ Rhonda in MO

Fish Tacos Recipe This favorite Fish Taco Recipe is made with white fish, fresh toppings and drizzled with a zesty cream sauce. Quick and easy fish tacos are ready in less than 30 minutes for a delicious meal anytime! Prep Time5minutes mins Cook Time20minutes mins Total Time25minutes mins Course: Main Course Cuisine: American, Seafood 开云体育s: 4 Author: Robyn Stone Ingredients 1 pound flaky white fish olive oil 1/4 cup sour cream or Greek yogurt 2 tablespoons Sriracha sauce 6 (10-inch) tortillas corn or flour 2 cups salad greens or shredded cabbage pico de gallo 1 lime cut into wedges Instructions Heat skillet or griddle over medium heat. Drizzle olive oil and place fish onto griddle or skillet. Cook until fish reaches an internal temperature of 145? F. Remove and allow to rest for about 3 minutes before cutting into large pieces for tacos. As fish is cooking, mix together sour cream or Greek yogurt with Sriracha sauce in a small bowl. To assemble fish tacos, layer lettuce or cabbage greens inside the middle of a flour tortilla. Then add pieces of cooked white fish, spoon on Sriracha cream, then top with pico de gallo. Serve with a wedge of lime to be squeezed over fish taco before eating. Nutrition Calories: 208kcal | Carbohydrates: 12g | Protein: 24g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 65mg | Sodium: 651mg | Potassium: 423mg | Fiber: 1g | Sugar: 6g | Vitamin A: 602IU | Vitamin C: 18mg | Calcium: 37mg | Iron: 1mg Source: Add a Pinch ~~~~~ Rhonda in MO

Baked Salmon with Parmesan Herb Crust Recipe This delicious Baked Salmon with Parmesan Herb Crust is simple and one of the best salmon recipes! Made with four ingredients and ready in under 20 minutes, it's perfect to serve any time! Prep Time2minutes mins Cook Time15minutes mins Total Time17minutes mins Course: Main Course Cuisine: American 开云体育s: 4 Author: Robyn Stone Equipment Baking Sheet Parchment Paper Ingredients 1 salmon filet about 2 pounds, left whole Parmesan Herb Crust: 3 cloves garlic finely minced 1/4 cup chopped parsley 1/2 cup chopped Parmesan cheese Instructions Preheat oven to 425? F. Line rimmed baking sheet with parchment paper or aluminum foil for easiest cleanup. Place salmon, skin side down, onto lined baking sheet. Cover salmon with another piece of parchment paper. Bake salmon for 10 minutes. Remove from oven and remove top piece of parchment paper. Top with garlic, Parmesan and parsley mixture. Return to oven uncovered and allow to bake until the cheese has melted, the baked salmon flakes easily with a fork, and the salmon registers 135? F when checked with an internal thermometer probe, about 5 more minutes. The Parmesan cheese should have melted and lightly browned. Allow to rest about 5 minutes and serve. Notes To store. Store in an airtight container in the refrigerator. Properly stored, baked salmon should last for 3 to 4 days.Nutrition Calories: 424kcal | Carbohydrates: 1g | Protein: 68g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 417mg | Potassium: 41mg | Fiber: 1g | Sugar: 1g | Vitamin A: 414IU | Vitamin C: 6mg | Calcium: 157mg | Iron: 1mg Source: Add a Pinch ~~~~~ Rhonda in MO

Shrimp and Grits Bites Shrimp and Grits Bites are a bite-sized version of the all-time favorite shrimp and grits. Made in a mini muffin tin and perfectly portioned for entertaining, parties, tailgates and more! Prep Time10minutes mins Cook Time30minutes mins Total Time25minutes mins Course: Appetizer Cuisine: American 开云体育s: 36 bites Author: Robyn Stone Equipment Skillet Ingredients Grits 2 1/4 cups cooked grits Shrimp 2 tablespoons butter 36 medium shrimp peeled and deveined 1/2 teaspoon Stone House Seasoning 1/4 teaspoon chili powder optional 1/4 cup chopped fresh parsley Instructions Preheat oven to 350? F. Spoon prepared grits into mini muffin tin that has been prepared with non-stick cooking spray. Bake for 30 minutes or until golden brown. Remove from oven and press a small indention with the back of a spoon in the grits cup. Allow to cool in the pan for about 5 minutes. Remove grits to a serving platter. Meanwhile, melt butter in a medium skillet set over medium heat. Sprinkle in the Stone House Seasoning and chili powder, if used. Stir to combine. Add shrimp and cook on one side until pink, about 2 - 3 minutes. Then turn to the other side and cook until pink throughout, about 3 more minutes. Place one shrimp on each of the baked grits. Spoon more of the melted butter on top of the grits and then sprinkle with additional chopped parsley as garnish. Notes Grits Cooking Options For the grits, in addition to the recipe linked in the ingredients, you can also use my Instant Pot Grits recipe or my Slow Cooker Grits recipe if you wish. All three cooking methods are delicious! Storage Tips and Make-Ahead Instructions To store. Prepare bite-sized grits through baking and cooling; remove from muffin tin and plate onto a baking sheet lined with parchment paper. Cover grits tightly with wrap and refrigerate for up to 4 days. The shrimp is best when cooked fresh To reheat. When ready to serve, bake the bite-sized grits in a 350? F oven until warmed throughout, about 5 - 10 minutes. Cook the shrimp. While grits are reheated in the oven, prepare the shrimp as directed above. The shrimp are best when cooked just prior to serving. To serve. Transfer the grits to a serving platter and top with the shrimp. Add fresh parsley for garnish. Nutrition Calories: 48kcal | Carbohydrates: 8g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 17mg | Sodium: 85mg | Potassium: 18mg | Fiber: 1g | Sugar: 1g | Vitamin A: 45IU | Vitamin C: 0.2mg | Calcium: 9mg | Iron: 0.2mg Source: Add a Pinch ~~~~~ Rhonda in MO

Frappuccino Recipe This homemade Frappuccino is a delicious cold coffee drink that's so simple to make with this recipe! Make this favorite frappuccino at home with just four ingredients and optional toppings! Prep Time2minutes mins Total Time2minutes mins Course: Drinks Cuisine: American 开云体育s: 2 Author: Robyn Stone Ingredients 2 cups crushed ice 1 cup espresso , cold, or very strong cold coffee 3/4 cup half and half or your preferred milk, soy, or almond 2 tablespoons granulated sugar or sugar substitute whipped cream optional chocolate syrup optional Instructions Blend together crushed ice, cold espresso, half and half, and sugar until well-blended. Pour into glass and top with whipped cream and a drizzle of chocolate syrup, if desired. Serve immediately. Nutrition Calories: 175kcal | Carbohydrates: 18g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 34mg | Sodium: 66mg | Potassium: 254mg | Sugar: 12g | Vitamin A: 321IU | Vitamin C: 1mg | Calcium: 105mg | Iron: 1mg Source: Add a Pinch ~~~~~ Rhonda in MO

The Best Chocolate Cake Recipe {Ever} The Best Chocolate Cake Recipe - A one bowl chocolate cake recipe that is quick, easy, and delicious! Updated with gluten-free, dairy-free, and egg-free options! Prep Time15minutes mins Cook Time30minutes mins Total Time45minutes mins Course: Dessert Cuisine: American 开云体育s: 24 Author: Robyn Stone Equipment 2 Cake Pans (9-inch) Mixing Bowl Whisk (Balloon) Ingredients 2 cups (240 g) all-purpose flour 2 cups (396 g) sugar 3/4 cup (63 g) unsweetened cocoa powder 2 teaspoons (8 g) baking powder 1 1/2 teaspoons (9 g) baking soda 1 teaspoon (2.8 g) kosher salt 1 teaspoon (2.3 g) espresso powder homemade or store-bought 1 cup (227 g) milk or buttermilk, almond, or coconut milk 1/2 cup (99 g) vegetable oil or canola oil, or melted coconut oil 2 large (100 g) eggs 2 teaspoons (9.4 g) vanilla extract 1 cup (227. g) boiling water Chocolate Buttercream Frosting Recipe Instructions Preheat oven to 350? F. Prepare two 9-inch cake pans by spraying with baking spray, buttering and lightly flouring, or brushing them with homemade chocolate pan release. For the chocolate cake: Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well. Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter until well combined. Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center of the chocolate cake comes out clean. Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely. Frost the cake with Chocolate Buttercream Frosting. Notes The cake batter will be very thin after adding the boiling water. This is correct and results in the most delicious and moist chocolate cake I've ever tasted! xo Nutritional Information: Calculated for the cake only and does not include the frosting. Freezer Friendly: Let the baked cake layers cool completely. Wrap them well with plastic wrap and then with foil. Put each layer into a freezer bag and freeze for up to 2 months. To serve, thaw in the refrigerator overnight with wrapping intact. The next day, the layers are ready to fill and frost. High Altitude: If you live at a high altitude, adjust the recipe based on the altitude of your area. Metric Conversion: (11/2023) The recipe has been updated to include grams for ingredient measurements. See the ingredient notes below for information on key ingredients. Ingredient Notes: 1. Kosher salt - I use Diamond Crystal Kosher Salt. If you substitute with Morton's Kosher salt, fine sea salt, or table salt, you will only need half the amount of the salt called for in the recipe. 2. Milk - The grams in the recipe are for whole milk and buttermilk. Nutrition Calories: 124kcal | Carbohydrates: 27g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 15mg | Sodium: 178mg | Potassium: 114mg | Fiber: 1g | Sugar: 17g | Vitamin A: 229IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg Source: Add a Pinch ~~~~~ Rhonda in MO