Main Dish Recipes

No doubt you’ll love it all: from the flavor to the versatility of this recipe. Roasted mushrooms make their sauce, which first gets an unbelievable sauce over them by throwing it into this soy-balsamic glaze. A combination of butter, olive oil, balsamic vinegar, soy sauce, garlic, herb, and mushroom liquid gold. Naturally, they are packed in unbelievable quantities of liquid that is essential to flavors.

I can’t wait until you try these balsamic vinegar-roasted oven-mushrooms! You’ll want to put them on it all once you do. And all, I mean! , Fathead pizzas, pasta, scrambled eggs, the list continues and continues. These balsamic mushrooms can be consumed in so many different ways, not to mention in my favorite way – directly off the oven from the pan. In addition to my recipe for roasted mushrooms. Don’t expect the extras, but only if so.

Let your oven work magically and with minimal effort do all the work for you. No stirring or any risk to burn anything standing around the stove. Throw your bread in the oven and wait for it to cook. These mushrooms are also delicious hot and cold, so you can choose to cook the mushrooms the night before or right before your party. Brush all of these juices in your roasted mushrooms, and dunk some garlic bread right in there, because you will love them.

Ingredients:

.3 cup olive oil

3 cloves garlic, minced

1 pound fresh mushrooms, sliced

3 tablespoons balsamic vinegar

3 tablespoons white wine

salt and pepper to taste

Directions:

Saute garlic for 1-2 minutes in olive oil, don’t let it turn to brown. Then add the mushrooms and cook for 2 minutes, stirring occasionally. Add the balsamic vinegar and, and cook for another 2 minutes. Add salt and pepper to your taste.

Tip:

Rost mushrooms can be frozen, and it works pretty well in fact. Row mushrooms may become mushy, so it’s best to first cook. after freezing. Whip a batch of these roasted mushroom caps and then fry on a baker before transfer to a freezer bag in a single layer. It is a great way to use champagne, before it goes bad, or to store a meal component in advance when sold.

Roasted Mushrooms With Balsamic Vinegar and Garlic

Rebecca No doubt you’ll love it all: from the flavor to the versatility of this recipe. Roasted mushrooms make their sauce, which first gets an unbelievable sauce over them by throwing… Main Dish Recipes Roasted Mushrooms With Balsamic Vinegar and Garlic European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• .3 cup olive oil
• 3 cloves garlic, minced
• 1 pound fresh mushrooms, sliced
• 3 tablespoons balsamic vinegar
• 3 tablespoons white wine
• salt and pepper to taste

Instructions

Saute garlic for 1-2 minutes in olive oil, don't let it turn to brown. Then add the mushrooms and cook for 2 minutes, stirring occasionally. Add the balsamic vinegar and, and cook for another 2 minutes. Add salt and pepper to your taste.

Tip:

Rost mushrooms can be frozen, and it works pretty well in fact. Row mushrooms may become mushy, so it's best to first cook. after freezing. Whip a batch of these roasted mushroom caps and then fry on a baker before transfer to a freezer bag in a single layer. It is a great way to use champagne, before it goes bad, or to store a meal component in advance when sold.

Pão de Queijo is primarily a French version of gougères. The dough begins on the stovetop like gougères and eggs are struck on one after the other. The result is a tiny, hollow puff like gougères as well. Instead of an all-purpose meal, Pão de Queijo is produced with sour cassava flour or tapioca flour. Pão de Queijo can be made in various ways. One way is kind of as a choux paste, in which the dough is first cooked. These delicious gluten/wheat free bread are good for those who have celiac disease or intolerance to gluten. They are either fresh or served with a sauce of marinara. Try to add some herbal seasonings, such as Italian or other cheeses to replace Parmesan for more variety.

The flour of tapioca is very weird. When mixed with the hot milk in those pãos, the wallpaper paste becomes gelatin and sticky closer than you would put in the oven. It takes a blow of faith and water to dip your fingers and spoons to avoid sticking. to avoid sticking. Continue with the recipe and you’ll receive this delicious bread.

Preparation time: 10 minutes
Cooking time: 20 minutes
Serves: 6

Ingredients:

½ cup olive oil or butter

⅓ cup of water

⅓ cup milk or soy milk

1 teaspoon salt

2 cups tapioca flour

2 teaspoons minced garlic

Directions:

Preheat oven about 190 ° C (375 ° F).

In a large saucepan, put olive oil, water, milk, and salt, and heat up. When the mixture is boiling, immediately remove it from the heat and add the tapioca flour and garlic until they are smooth. Set aside for 10-15 minutes.

Mix the cheese in the mixture of tapioca and egg until well combined, this mixture becomes coarse. Drop the mixture on an ungreased baking sheet with 1/4 cup sizes.

Bake for 15-20 minutes until lightly brown or until the mixture turns light brown in a preheated oven.

Brazilian Cheese Bread (Pao de Queijo)

Rebecca Pão de Queijo is primarily a French version of gougères. The dough begins on the stovetop like gougères and eggs are struck on one after the other. The result is… Main Dish Recipes Brazilian Cheese Bread (Pao de Queijo) European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• ½ cup olive oil or butter
• ⅓ cup of water
• ⅓ cup milk or soy milk
• 1 teaspoon salt
• 2 cups tapioca flour
• 2 teaspoons minced garlic

Instructions

Preheat oven about 190 ° C (375 ° F).

In a large saucepan, put olive oil, water, milk, and salt, and heat up. When the mixture is boiling, immediately remove it from the heat and add the tapioca flour and garlic until they are smooth. Set aside for 10-15 minutes.

Mix the cheese in the mixture of tapioca and egg until well combined, this mixture becomes coarse. Drop the mixture on an ungreased baking sheet with 1/4 cup sizes.

Bake for 15-20 minutes until lightly brown or until the mixture turns light brown in a preheated oven.

I wanted to eat something delicious and healthy at the same time! This was my dilemma last week. So, I went online and looked for new recipes of salad that would make me excited to eat healthy again. I came across this recipe. The one that caught my attention was the last word of the name. “Bacon”, Oh, I love bacon! Well, who doesn’t? I followed these simple steps and I was in for a treat! It was really good! By the way, you can choose whatever toppings you wish to add in this incredibly delicious salad. A little more extra of the other ingredients won’t hurt either. For example, if you love cherry tomatoes, add more than 1 cup. It’s really up to your preference. I usually add more bacon. Don’t judge me! Just don’t limit your salad to these ingredients. The default recipe is already perfect but feels free to give it your taste and preference. Enjoy and Stay Healthy!

INGREDIENTS

1 head iceberg lettuce

1 c. blue cheese dressing

4 ounces bacon, cooked crisp and crumbled

1/4 c. chopped red onion

1/4 c. crumbled blue cheese

1 cup OF cherry tomatoes, halved

snipped chives, for garnish

HOW TO MAKE CLASSIC WEDGE SALAD WITH BLUE CHEESE AND BACON

Clean the lettuce by removing brown tinge or sagged leaves. Slice the core of the lettuce from the bottom part then cut into 4. Clean each quarter of the sliced lettuce. Rinse in between the layers and let it dry.

Put each sliced quarter of lettuce on a plate, cut from the side up and top with the blue cheese dressing, red onion, crumbled bacon, snipped chives, and crumbled blue cheese. Put cherry tomatoes all over the plate wedge.

Sprinkle freshly-cracked black pepper on each salad for amazing additional flavor! Serve right away. Enjoy!

Note: You can also top each salad with:

Smashed hard-boiled eggs

Sliced avocado (Diced)

Sliced Bell Pepper (Diced)

Garlic Croutons

Small Shrimps

CLASSIC WEDGE SALAD WITH BLUE CHEESE AND BACON

Rebecca I wanted to eat something delicious and healthy at the same time! This was my dilemma last week. So, I went online and looked for new recipes of salad that… Main Dish Recipes CLASSIC WEDGE SALAD WITH BLUE CHEESE AND BACON European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 head iceberg lettuce
• 1 c. blue cheese dressing
• 4 ounces bacon, cooked crisp and crumbled
• 1/4 c. chopped red onion
• 1/4 c. crumbled blue cheese
• 1 cup OF cherry tomatoes, halved
• snipped chives, for garnish

Instructions

Clean the lettuce by removing brown tinge or sagged leaves. Slice the core of the lettuce from the bottom part then cut into 4. Clean each quarter of the sliced lettuce. Rinse in between the layers and let it dry.

Put each sliced quarter of lettuce on a plate, cut from the side up and top with the blue cheese dressing, red onion, crumbled bacon, snipped chives, and crumbled blue cheese. Put cherry tomatoes all over the plate wedge.

Sprinkle freshly-cracked black pepper on each salad for amazing additional flavor! Serve right away. Enjoy!

Note: You can also top each salad with:

Smashed hard-boiled eggs

Sliced avocado (Diced)

Sliced Bell Pepper (Diced)

Garlic Croutons

Small Shrimps

Oatmeal cookies with a melt in your mouth filling are like a dream come true. Super delicious and very easy to make. Although it may look like a lot of work it’s really not. I remember the first time I made this, I thought I was gonna mess it up but I totally pulled it off! I’m sure you will too. Enjoy and have a good one!

Ingredients

1 c. butter softened

1/2 c. solid vegetable shortening

1 1/2 cups of packed light or dark brown sugar

1/2 c. granulated sugar

2 large egg

1 1/2 Tablespoon dark mild molasses

2 teaspoons pure vanilla extract

3 cups of quick-cooking oats (not instant)

1 1/2 c. all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

1/8 teaspoon ground clove or allspice

For the Filling:

1/2 c. butter softened

1/2 c. solid vegetable shortening

2 cups of powdered sugar

2 tablespoons of cream or half and half

1 teaspoon pure vanilla extract

1 7 oz jar marshmallow fluff

How to make Homemade Oatmeal Cream Pies

Ready the oven. Preheat it to 350 degrees. Place parchment paper into 2 baking sheets then set aside.

Beat in butter, brown sugar, granulated sugar, and shortening in an electric mixer. Beat for 2 minutes until well-mixed and creamy.

Add in vanilla and eggs into the mixture and beat for another 1-2 minutes until creamy. Scrape the sides while beating.

Strain together flour, oatmeal, baking soda, cinnamon, clove, and salt in a different bowl. (Use a whisk to mix.) Turn the speed of the mixer to low and moderately add the batter until the dough is thick. (Remember to scrape the sides of the bowl to get the rest of the mixture.)

Scoop out the dough into equal amounts. Use a spoon or ice cream scoop. Separate each scoop 3 inches apart to give space when it spreads out.

Bake in the oven for 10-12 minutes in a batch until the edges turn slightly golden. Let it sit in the pan for 5 minutes before completely moving to the wire rack to cool. (Note: Gently transfer to the wire rack because these cookies are soft when it is warm.)

For the filling: Whisk butter and vanilla with shortening using an electric mixer until well-mixed and creamy. Turn the speed of the mixer to low while moderately adding the 2 tablespoons of cream and powdered sugar. When ingredients are well-mixed, add in Marshmallow cream and turn the speed of the mixer to high and beat for 2 minutes.

Split the filling between the 18 cookies evenly. Top the matching size cookie with the filling.

Let it sit at room temperature for 1 day. To store it much longer, put in an airtight container to chill with wax paper among layers before putting in room temperature to serve.

Homemade Oatmeal Cream Pies

Rebecca Oatmeal cookies with a melt in your mouth filling are like a dream come true. Super delicious and very easy to make. Although it may look like a lot of… Main Dish Recipes Homemade Oatmeal Cream Pies European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 c. butter softened
• 1/2 c. solid vegetable shortening
• 1 1/2 cups of packed light or dark brown sugar
• 1/2 c. granulated sugar
• 2 large egg
• 1 1/2 Tablespoon dark mild molasses
• 2 teaspoons pure vanilla extract
• 3 cups of quick-cooking oats (not instant)
• 1 1/2 c. all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/8 teaspoon ground clove or allspice
• For the Filling:
• 1/2 c. butter softened
• 1/2 c. solid vegetable shortening
• 2 cups of powdered sugar
• 2 tablespoons of cream or half and half
• 1 teaspoon pure vanilla extract
• 1 7 oz jar marshmallow fluff

Instructions

Ready the oven. Preheat it to 350 degrees. Place parchment paper into 2 baking sheets then set aside.

Beat in butter, brown sugar, granulated sugar, and shortening in an electric mixer. Beat for 2 minutes until well-mixed and creamy.

Add in vanilla and eggs into the mixture and beat for another 1-2 minutes until creamy. Scrape the sides while beating.

Strain together flour, oatmeal, baking soda, cinnamon, clove, and salt in a different bowl. (Use a whisk to mix.) Turn the speed of the mixer to low and moderately add the batter until the dough is thick. (Remember to scrape the sides of the bowl to get the rest of the mixture.)

Scoop out the dough into equal amounts. Use a spoon or ice cream scoop. Separate each scoop 3 inches apart to give space when it spreads out.

Bake in the oven for 10-12 minutes in a batch until the edges turn slightly golden. Let it sit in the pan for 5 minutes before completely moving to the wire rack to cool. (Note: Gently transfer to the wire rack because these cookies are soft when it is warm.)

For the filling: Whisk butter and vanilla with shortening using an electric mixer until well-mixed and creamy. Turn the speed of the mixer to low while moderately adding the 2 tablespoons of cream and powdered sugar. When ingredients are well-mixed, add in Marshmallow cream and turn the speed of the mixer to high and beat for 2 minutes.

Split the filling between the 18 cookies evenly. Top the matching size cookie with the filling.

Let it sit at room temperature for 1 day. To store it much longer, put in an airtight container to chill with wax paper among layers before putting in room temperature to serve.

Peanut butter and Chocolate? Sounds awesome right? This recipe is going to be the best Peanut butter chip cookies you will ever have. I gave my friend a box of these delicious treats and she thought it was store-bought! We had a good laugh about it but more importantly, she loved it! I told her that when we see each other after this lockdown, I’ll be bringing two boxes of these amazing cookies!

Try adding extra chocolate chips before you bake it, the result will impress you. Well, I was so impressed. Why buy cookies when you can make it from scratch, right? Follow these instructions to guide you to perfection! By the way, try adding chopped roasted peanuts into the dough for that awesome crunch sound! Okay, enough talking. It is time to put these words into a tasty reality. Have fun baking!

INGREDIENTS

1 cup of butter, softened

1/2 c. sugar

1 1/2 c. brown sugar

2 eggs

1 teaspoon vanilla

1 teaspoon lemon juice

3 1/4 cups of flour

1 teaspoon baking soda

1 teaspoon baking powder

3/4 teaspoon salt

1 cup of chocolate chips

1 1/2 c. Reese’s Peanut Butter chips

HOW TO MAKE REESE’S PEANUT BUTTER CHIP COOKIES

Prepare the oven by preheating it to 375 degrees. Grease the baking sheets with a non-stick spray.

In a large mixing bowl, add the brown sugar, butter, and sugar. Stir until creamy, then add the vanilla, lemon juice, and beaten eggs.
In the same bowl, add and mix the baking soda, baking powder, salt, and flour. Stir in the peanut butter chips and chocolate, then combine until all ingredients are well-mixed.

Scoop out the mixture to form ball-like shapes and put in the prepared cookie sheets.

Place in the preheated oven and bake for 8-9 minutes at 375 degrees or until the edges turn golden brown. Remove from the oven and let it sit in the pan for several minutes before moving to the wire rack to completely cool down. Serve and enjoy!

REESE’S PEANUT BUTTER CHIP COOKIES

Rebecca Peanut butter and Chocolate? Sounds awesome right? This recipe is going to be the best Peanut butter chip cookies you will ever have. I gave my friend a box of… Main Dish Recipes REESE’S PEANUT BUTTER CHIP COOKIES European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 cup of butter, softened
• 1/2 c. sugar
• 1 1/2 c. brown sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 teaspoon lemon juice
• 3 1/4 cups of flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 1 cup of chocolate chips
• 1 1/2 c. Reese's Peanut Butter chips

Instructions

Prepare the oven by preheating it to 375 degrees. Grease the baking sheets with a non-stick spray.

In a large mixing bowl, add the brown sugar, butter, and sugar. Stir until creamy, then add the vanilla, lemon juice, and beaten eggs.
In the same bowl, add and mix the baking soda, baking powder, salt, and flour. Stir in the peanut butter chips and chocolate, then combine until all ingredients are well-mixed.

Scoop out the mixture to form ball-like shapes and put in the prepared cookie sheets.

Place in the preheated oven and bake for 8-9 minutes at 375 degrees or until the edges turn golden brown. Remove from the oven and let it sit in the pan for several minutes before moving to the wire rack to completely cool down. Serve and enjoy!

This is the perfect treat for someone who loves pineapple (just like me). It is very easy to make and with just a few simple ingredients you’ll have this in your plate in no time! It’s nutritious, sweet, and savory. I mean, Pineapple and Cheese? I just can’t resist!

You’re welcome to experiment. Put fresh pineapple chunks or tidbits (whatever is available at home), it doesn’t matter. There’s no rule here, as long as your casserole will hold together when putting in the baking dish, and once baked, that’s perfectly alright. You will still have a luscious dish to share with your family and finds. A true Southern casserole recipe with real pineapple, buttery Ritz crackers, and sharp cheddar cheese that is easily put together, and enjoyed traditionally with baked ham.

Ingredients

1 20-oz can pineapple chunks or tidbits

3 tbsp. reserved pineapple juice

3 tbsp. flour

4 ounces of sharp cheddar cheese, shredded (about 1 cup)

1/4 c. melted butter

1 1/2 c. butter cracker crumbles (such as Ritz)

How to make Pineapple Casserole

Step 1: Open the pineapple and drain the juice. Set aside 3 tablespoons of the pineapple juice. In a small bowl, combine butter, and cracker crumbles and stirs until well-mixed. Spray a 1-quart shallow baking dish with cooking spray (you can also use butter to grease).

Step 2: Add the 3 tablespoons of pineapple juice and flour in a medium bowl. Stir until fully combined. In the same bowl, toss in the drained pineapple, cheese, and sugar. Mix until all ingredients are incorporated and add 1/3 of the cracker crumbles to the mixture.

Step 3: Carefully pour in the mixture into the greased baking dish. Sprinkle the rest of the cracker crumbles on top. Place in the preheated and bake for 20-25 minutes at 350 degrees. Wait until the crackers turn brown and the cheese is melted. Serve while it’s still warm! Enjoy!

Pineapple Casserole

Rebecca This is the perfect treat for someone who loves pineapple (just like me). It is very easy to make and with just a few simple ingredients you’ll have this in… Main Dish Recipes Pineapple Casserole European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 20-oz can pineapple chunks or tidbits
• 3 tbsp. reserved pineapple juice
• 3 tbsp. flour
• 4 ounces of sharp cheddar cheese, shredded (about 1 cup)
• 1/4 c. melted butter
• 1 1/2 c. butter cracker crumbles (such as Ritz)

Instructions

Step 1: Open the pineapple and drain the juice. Set aside 3 tablespoons of the pineapple juice. In a small bowl, combine butter, and cracker crumbles and stirs until well-mixed. Spray a 1-quart shallow baking dish with cooking spray (you can also use butter to grease).

Step 2: Add the 3 tablespoons of pineapple juice and flour in a medium bowl. Stir until fully combined. In the same bowl, toss in the drained pineapple, cheese, and sugar. Mix until all ingredients are incorporated and add 1/3 of the cracker crumbles to the mixture.

Step 3: Carefully pour in the mixture into the greased baking dish. Sprinkle the rest of the cracker crumbles on top. Place in the preheated and bake for 20-25 minutes at 350 degrees. Wait until the crackers turn brown and the cheese is melted. Serve while it's still warm! Enjoy!

My grandmother used to tell me to learn how to eat Pimento because she knew that whenever I took anything that has pimento I just feed it to her cat (which is a crazy pimento lover). Well, I was not a pimento fan when I was a little girl. But all that changed. It’s true that when we grow older we get to love things or food (as for me) that we hate before. And unlike me when I was their age, my kids love pimento. That’s why I taught myself to like and make pimentos. And it bad at all, it’s great! I’m sure my grandmother is very proud.

Like the other recipes that I shared, this too is very easy to prepare even my kids to know how to make this. Just toss everything together, sit it in the fridge for a couple of minutes, and you’re done! Easy peasy! And it tastes amazing and cheesy. It can be served as a spread on crackers or celery, scoop onto corn chips or tortilla chips, or slater over hamburgers and hotdogs.

For a quick and inexpensive lunch try a pimento cheese sandwich. I’m sure your kids are gonna love that! Or be like my grandmother who served it as a cocktail finger food dip. Either way, pimento is versatile and can go with anything.

INGREDIENTS

2 cups of shredded cheddar cheese

8 ounces of cream cheese, softened

1/2 c. mayonnaise

1/2 tsp. garlic powder

1/4 tsp. paprika

1/2 tsp. onion powder

4 ounces of diced pimentos, drained

1/2 tsp. dried mustard

HOW TO MAKE HOMEMADE PIMENTO CHEESE

Step 1: Mix the cheddar cheese and cream cheese with an electric mixer for about 2-3 minutes.

Step 2: Add the mayonnaise and mix.

Step 3: Add and stir the garlic powder, paprika, onion powder, and dry mustard until combined.

Step 4: Then, add the pimento and mix.

Step 5: Place inside the fridge for at least 10-15 minutes before serving.

HOMEMADE PIMENTO CHEESE

Rebecca My grandmother used to tell me to learn how to eat Pimento because she knew that whenever I took anything that has pimento I just feed it to her cat… Main Dish Recipes HOMEMADE PIMENTO CHEESE European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 cups of shredded cheddar cheese
• 8 ounces of cream cheese, softened
• 1/2 c. mayonnaise
• 1/2 tsp. garlic powder
• 1/4 tsp. paprika
• 1/2 tsp. onion powder
• 4 ounces of diced pimentos, drained
• 1/2 tsp. dried mustard

Instructions

Step 1: Mix the cheddar cheese and cream cheese with an electric mixer for about 2-3 minutes.

Step 2: Add the mayonnaise and mix.

Step 3: Add and stir the garlic powder, paprika, onion powder, and dry mustard until combined.

Step 4: Then, add the pimento and mix.

Step 5: Place inside the fridge for at least 10-15 minutes before serving.

This lockdown has taught me to be creative. I’m spending most of my days in the kitchen to come up with new recipes that I can share with you! Today’s recipe is Cranberry Orange Sour Cream Scones. I figured why not make this creamy delicious treat? It’s very easy to make. Just follow these simple steps and you’re good to go! Give it a try and I’m sure that you’ll love it!

Ingredients

2 1/4 cups all-purpose flour

1/2 c. granulated sugar

3 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 c. cold butter cubed

1/2 c. sour cream

1/4 c. heavy cream

2 large eggs divided, use 1 for egg wash

1 1/2 tablespoon grated fresh orange zest\

1 teaspoon pure vanilla extract

2/3 c. sweetened dried cranberries or Craisins

3 tablespoon of sliced almonds roughly broken

2 tablespoon turbinado sugar (sugar in the raw)

Orange Glaze: (Optional)

1 c. powdered sugar

1 teaspoon of freshly grated orange zest

2 tablespoons of juice from an orange

How to make Cranberry Orange Sour Cream Scones

Step 1: Prepare the oven by preheating it to 375 degrees F. Use a parchment paper to line a large baking sheet.

Step 2: Sift the flour, sugar, baking powder, baking soda, and salt in a medium-size mixing bowl.

Step 3: Cut the butter into the dry ingredients. Use a pastry blender or 2 forks to the ingredients until the texture looks like cornmeal. Mix the cranberries until fairly distributed. Then, make a big hole in the center.

Step 4: Mix the sour cream, heavy cream, 1 egg, zest, and vanilla. Add to the dry ingredients, mixing gradually until fully moistened.

Step 5: In a floured surface, knead the dough a few times but do not overwork it. Make the dough into an 8-inch circle that’s about 1-inch thick.

Step 6: Dip a sharp knife in flour and cut the dough into wedges. Beat the spare egg with 1 tablespoon water. Brush the top of the wedges and sprinkle with almonds and turbinado sugar.

Step 7: Place inside the preheated oven and bake for 20-22 minutes or until golden brown. Best served warm with fresh whipped cream and orange marmalade.

For the glaze, mix the powdered sugar, orange zest, and fresh orange juice. You have to add the juice one tablespoon at a time until the desired consistency is reached. Drizzle the glaze over the warm scones. Serve and enjoy!

Cranberry Orange Sour Cream Scones

Rebecca This lockdown has taught me to be creative. I’m spending most of my days in the kitchen to come up with new recipes that I can share with you! Today’s… Main Dish Recipes Cranberry Orange Sour Cream Scones European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 1/4 cups all-purpose flour
• 1/2 c. granulated sugar
• 3 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 c. cold butter cubed
• 1/2 c. sour cream
• 1/4 c. heavy cream
• 2 large eggs divided, use 1 for egg wash
• 1 1/2 tablespoon grated fresh orange zest\
• 1 teaspoon pure vanilla extract
• 2/3 c. sweetened dried cranberries or Craisins
• 3 tablespoon of sliced almonds roughly broken
• 2 tablespoon turbinado sugar (sugar in the raw)
• Orange Glaze: (Optional)
• 1 c. powdered sugar
• 1 teaspoon of freshly grated orange zest
• 2 tablespoons of juice from an orange

Instructions

Step 1: Prepare the oven by preheating it to 375 degrees F. Use a parchment paper to line a large baking sheet.

Step 2: Sift the flour, sugar, baking powder, baking soda, and salt in a medium-size mixing bowl.

Step 3: Cut the butter into the dry ingredients. Use a pastry blender or 2 forks to the ingredients until the texture looks like cornmeal. Mix the cranberries until fairly distributed. Then, make a big hole in the center.

Step 4: Mix the sour cream, heavy cream, 1 egg, zest, and vanilla. Add to the dry ingredients, mixing gradually until fully moistened.

Step 5: In a floured surface, knead the dough a few times but do not overwork it. Make the dough into an 8-inch circle that's about 1-inch thick.

Step 6: Dip a sharp knife in flour and cut the dough into wedges. Beat the spare egg with 1 tablespoon water. Brush the top of the wedges and sprinkle with almonds and turbinado sugar.

Step 7: Place inside the preheated oven and bake for 20-22 minutes or until golden brown. Best served warm with fresh whipped cream and orange marmalade.

For the glaze, mix the powdered sugar, orange zest, and fresh orange juice. You have to add the juice one tablespoon at a time until the desired consistency is reached. Drizzle the glaze over the warm scones. Serve and enjoy!

Let’s go South! Today, I’m bringing something special to the table. Have you heard of BBQ Chicken Pasta Salad? It’s a recipe that I’ve read (tried) a few days ago. It’s rich and extra delish (my kids loved it they emptied one big serving bowl and still asking for more!) with a flavorful BBQ mayonnaise sauce, some corn, bell peppers, black beans, and tender chicken breast. It’s very easy to prepare. You can even fool everyone to think that you exerted too much effort because of how delicious this recipe is!

You can even add some sliced avocado, grape tomatoes (whole and washed), a dollop of sour cream, cheese, and cayenne for extra yumminess. You are also welcome to experiment with what kind of pasta you will use, but shells, rotini, and penne are I think what works best.

Ingredients

2 Tbsp. vegetable oil

2 boneless, skinless chicken breast halves

1 red onion chopped

1/2 jalapeno peppers de-seeded, deveined and minced

1 pound small pasta shells

1 c. bbq sauce

1 c. mayonnaise

1/2 tsp. kosher salt

1/4 tsp. coarse ground pepper

1 red bell pepper seeded and diced

1 orange bell pepper seeded and diced

1 c. corn

15 ounce can of black beans rinsed and drained

1/4 c. minced fresh cilantro

How to make BBQ Chicken Pasta Salad

Step 1: Pour the vegetable oil on a large skillet. Add the chicken and cook in a medium-high heat for 4-6 minutes on both sides.

Step 2: Once the chicken is done, remove from the pan. On the same skillet, add the onions and jalapeno. Cook for 2-3 minutes until softened.

Step 3: In a separate large pasta pot, place the noodles and cook 2 minutes shy from the instruction on the package. Drain and rinse the pasta after.

Step 4: In a large bowl, mix the bbq sauce, mayonnaise, salt, and pepper.

Step 5: Then, chop the cooked chickens into bite-sized pieces. Add to the dressing bowl with the onions, jalapenos, bell peppers, corn, black beans, and cilantro. Toss gently and serve. Enjoy.

BBQ Chicken Pasta Salad

Rebecca Let’s go South! Today, I’m bringing something special to the table. Have you heard of BBQ Chicken Pasta Salad? It’s a recipe that I’ve read (tried) a few days ago.… Main Dish Recipes BBQ Chicken Pasta Salad European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 Tbsp. vegetable oil
• 2 boneless, skinless chicken breast halves
• 1 red onion chopped
• 1/2 jalapeno peppers de-seeded, deveined and minced
• 1 pound small pasta shells
• 1 c. bbq sauce
• 1 c. mayonnaise
• 1/2 tsp. kosher salt
• 1/4 tsp. coarse ground pepper
• 1 red bell pepper seeded and diced
• 1 orange bell pepper seeded and diced
• 1 c. corn
• 15 ounce can of black beans rinsed and drained
• 1/4 c. minced fresh cilantro

Instructions

Step 1: Pour the vegetable oil on a large skillet. Add the chicken and cook in a medium-high heat for 4-6 minutes on both sides.

Step 2: Once the chicken is done, remove from the pan. On the same skillet, add the onions and jalapeno. Cook for 2-3 minutes until softened.

Step 3: In a separate large pasta pot, place the noodles and cook 2 minutes shy from the instruction on the package. Drain and rinse the pasta after.

Step 4: In a large bowl, mix the bbq sauce, mayonnaise, salt, and pepper.

Step 5: Then, chop the cooked chickens into bite-sized pieces. Add to the dressing bowl with the onions, jalapenos, bell peppers, corn, black beans, and cilantro. Toss gently and serve. Enjoy.

The first time I have Pineapple Coconut Bread was when I traveled to Maui. It’s so good with a natural sweetness from the pineapple and coconut. It’s deliciously addicting that I ate it every day during our trip. I even took some home. And I’m so happy when I learned how to make it. It’s very easy! Even you can follow through.

So bring Maui right in your backyard for an unforgettable summer experience! Have a slice of pineapple coconut bread for breakfast with your cup of coffee or dessert (just drizzle it with caramel sauce or some ice cream on top).

Ingredients

2 cups of sweetened shredded coconut

1/2 c. butter

1 1/2 cups of flour

1/2 tsp. baking soda

1/2 tsp. salt

1 c. sugar

3 large eggs

1 c. sour cream

20 ounces of crushed pineapple, drained well

How to make Pineapple Coconut Bread

Step 1: Prepare the oven by preheating it to 325-degrees. Then, spray a loaf pan with a baking spray.

Step 2: Place the coconut on a baking sheet and spread evenly. Put inside the oven and bake for 6-10 minutes, make sure to occasionally shake the tray.

Step 3: Use a stand mixer on high speed to beat the butter, sugar, and cream until light and fluffy. It usually takes about 1-2 minutes.

Step 4: In a bowl, add the flour, baking soda, and salt. Whisk until well mixed.

Step 5: Now, add the eggs one at a time. Mix them until fully combined. Alternately, add the flour and the sour cream in batches, about 1/3 of the amount each time.

Step 6: Use a spatula to slowly add the pineapple and 1 cup of the coconut flakes.

Step 7: Pour the batter into the loaf pan and sprinkle with the remaining coconut.

Step 8: Place inside the preheated oven and bake for 65 to 70 minutes or until a toothpick inserted in the middle of the bread comes out clean.

Pineapple Coconut Bread (Tastes like you're in Maui!)

Rebecca The first time I have Pineapple Coconut Bread was when I traveled to Maui. It’s so good with a natural sweetness from the pineapple and coconut. It’s deliciously addicting that… Main Dish Recipes Pineapple Coconut Bread (Tastes like you’re in Maui!) European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 cups of sweetened shredded coconut
• 1/2 c. butter
• 1 1/2 cups of flour
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 c. sugar
• 3 large eggs
• 1 c. sour cream
• 20 ounces of crushed pineapple, drained well

Instructions

Step 1: Prepare the oven by preheating it to 325-degrees. Then, spray a loaf pan with a baking spray.

Step 2: Place the coconut on a baking sheet and spread evenly. Put inside the oven and bake for 6-10 minutes, make sure to occasionally shake the tray.

Step 3: Use a stand mixer on high speed to beat the butter, sugar, and cream until light and fluffy. It usually takes about 1-2 minutes.

Step 4: In a bowl, add the flour, baking soda, and salt. Whisk until well mixed.

Step 5: Now, add the eggs one at a time. Mix them until fully combined. Alternately, add the flour and the sour cream in batches, about 1/3 of the amount each time.

Step 6: Use a spatula to slowly add the pineapple and 1 cup of the coconut flakes.

Step 7: Pour the batter into the loaf pan and sprinkle with the remaining coconut.

Step 8: Place inside the preheated oven and bake for 65 to 70 minutes or until a toothpick inserted in the middle of the bread comes out clean.