colleen's slow cooker jambalaya

Ingredients

• Servings: 12
• 1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
• 1 pound andouille sausage, sliced
• 1 (28 ounce) can diced tomatoes with juice
• 1 large onion, chopped
• 1 large green bell pepper, chopped
• 1 cup chopped celery
• 1 cup chicken broth
• 2 teaspoons dried oregano
• 2 teaspoons dried parsley
• 2 teaspoons seasoning
• 1 teaspoon cayenne pepper
• 1/2 teaspoon dried thyme
• 1 pound frozen cooked shrimp without tails

Recipe

Preparation Time: 20 mins Cook Time: 8 hrs

Ready Time: 8 hrs 20 mins


• in a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth. season with oregano, parsley, seasoning, cayenne pepper, and thyme.
• cover, and cook 7 to 8 hours on low, or 3 to 4 hours on high. stir in the shrimp during the last 30 minutes of cook time.

Emergency Crab Bisque

Ingredients

• Servings: 4
• 1/4 cup chopped green onions
• 1 tablespoon butter
• 1/4 teaspoon seafood seasoning (such as old bay®)
• 4 cups ready-to-serve creamy tomato soup
• 1 pinch cayenne pepper, or to taste
• 8 ounces fresh lump crabmeat
• 1 pinch salt and ground black pepper to taste
• 2 tablespoons heavy cream
• 1 pinch seafood seasoning (such as old bay®)

Recipe

Preparation Time: 5 mins Cook Time: 15 mins Ready Time: 20 mins


• combine green onion, butter, and 1/4 teaspoon seafood seasoning in a saucepan over medium heat. cook until onion is slightly softened, 2 minutes.
• stir tomato soup into saucepan; increase heat to medium and bring to a simmer. stir in cayenne pepper and reduce heat to medium-low. stir in crabmeat; cook, stirring occasionally, until crab is cooked through, 5 to 10 minutes. season with salt and black pepper to taste. remove from heat.
• whisk cream with a pinch of seafood seasoning until light and frothy, about 30 seconds. ladle bisque into bowls and stir in a teaspoon of frothy cream.

slow cooker italian beef for sandwiches

Ingredients

• Servings: 10
• 3 cups water
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon onion salt
• 1 teaspoon dried parsley
• 1 teaspoon garlic powder
• 1 bay leaf
• 1 (.7 ounce) package dry italian-style salad dressing mix
• 1 (5 pound) rump roast

Recipe

Preparation Time: 15 mins Cook Time: 12 hrs

Ready Time: 12 hrs 15 mins


• combine water with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix in a saucepan. stir well, and bring to a boil.
• place roast in slow cooker, and pour salad dressing mixture over the meat.
• cover, and cook on low for 10 to 12 hours, or on high for 4 to 5 hours. when done, remove bay leaf, and shred meat with a fork.

world's best lasagna

Ingredients

• Servings: 12
• 1 pound sweet italian sausage
• 3/4 pound lean ground beef
• 1/2 cup minced onion
• 2 cloves garlic, crushed
• 1 (28 ounce) can crushed tomatoes
• 2 (6 ounce) cans tomato paste
• 2 (6.5 ounce) cans canned tomato sauce
• 1/2 cup water
• 2 tablespoons sugar
• 1 1/2 teaspoons dried basil leaves
• 1/2 teaspoon fennel seeds
• 1 teaspoon italian seasoning
• 1 tablespoon salt
• 1/4 teaspoon ground black pepper
• 4 tablespoons chopped fresh parsley
• 12 lasagna noodles
• 16 ounces ricotta cheese
• 1 egg
• 1/2 teaspoon salt
• 3/4 pound mozzarella cheese, sliced
• 3/4 cup grated parmesan cheese

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs 30 mins

Ready Time: 3 hrs 15 mins


• in a dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. stir in crushed tomatoes, tomato paste, tomato sauce, and water. season with sugar, basil, fennel seeds, italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. simmer, covered, for about 1 1/2 hours, stirring occasionally.
• bring a large pot of lightly salted water to a boil. cook lasagna noodles in boiling water for 8 to 10 minutes. drain noodles, and rinse with cold water. in a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
• preheat oven to 375 degrees f (190 degrees c).
• to assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. arrange 6 noodles lengthwise over meat sauce. spread with one half of the ricotta cheese mixture. top with a third of mozzarella cheese slices. spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup parmesan cheese. repeat layers, and top with remaining mozzarella and parmesan cheese. cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
• bake in preheated oven for 25 minutes. remove foil, and bake an additional 25 minutes. cool for 15 minutes before serving.

chicken milano

Ingredients

• Servings: 4
• 1 tablespoon butter
• 2 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, chopped
• 1 cup chicken broth, divided
• 1 cup heavy cream
• 1 pound skinless, boneless chicken breast halves
• salt and pepper to taste
• 2 tablespoons vegetable oil
• 2 tablespoons chopped fresh basil
• 8 ounces dry fettuccini pasta

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• in a large saucepan over low heat, melt butter; add garlic and cook for 30 seconds. add the tomatoes and 3/4 cup of the chicken broth; increase to medium heat and bring to a boil. reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender. add the cream and bring to a boil; stirring. simmer over medium heat until the sauce is thick enough to coat the back of a spoon.
• sprinkle the chicken with salt and pepper on both sides. in a large skillet over medium heat, warm oil and saute chicken. press on chicken occasionally with a slotted spatula. cook for about 4 minutes per side or until the meat feels springy and is no longer pink inside. transfer to a board; cover and keep warm. discard the fat from the skillet.
• in the same skillet, over medium heat, bring 1/4 cup chicken broth to a boil; stirring the pan juices. reduce slightly and add to the cream sauce; stir in basil and adjust seasonings to taste.
• meanwhile, bring a large pot of lightly salted water to a boil. add fettuccine and cook for 8 to 10 minutes or until al dente; drain, transfer to a bowl and toss with 3 to 4 tablespoons of the sauce.
• cut each chicken breast into 2 to 3 diagonal slices. reheat the sauce gently if needed. transfer the pasta to serving plates; top with chicken and coat with the cream sauce; serve.

Seven Layer Taco Dip

Ingredients

• Servings: 1
• 1 (1 ounce) package taco seasoning mix
• 1 (16 ounce) can refried beans
• 1 (8 ounce) package cream cheese, softened
• 1 (16 ounce) container sour cream
• 1 (16 ounce) jar salsa
• 1 large tomato, chopped
• 1 green bell pepper, chopped
• 1 bunch chopped green onions
• 1 small head iceberg lettuce, shredded
• 1 (6 ounce) can sliced black olives, drained
• 2 cups shredded cheddar cheese

Recipe

Preparation Time: 30 mins Ready Time: 30 mins


• in a medium bowl, blend the taco seasoning mix and refried beans. spread the mixture onto a large serving platter.
• mix the sour cream and cream cheese in a medium bowl. spread over the refried beans.
• top the layers with salsa. place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with cheddar cheese. garnish with black olives.

Salsa Chicken

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves
• 4 teaspoons taco seasoning mix
• 1 cup salsa
• 1 cup shredded cheddar cheese
• 2 tablespoons sour cream (optional)

Recipe

Preparation Time: 5 mins Cook Time: 40 mins Ready Time: 45 mins


• preheat oven to 375 degrees f (190 degrees c)
• place chicken breasts in a lightly greased 9x13 inch baking dish. sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
• bake at 375 degrees f (190 degrees c) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
• sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. top with sour cream if desired, and serve.

Lime Chicken Soft Tacos

Ingredients

• Servings: 10
• 1 1/2 pounds skinless, boneless chicken breast meat - cubed
• 1/8 cup red wine vinegar
• 1/2 lime, juiced
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 green onions, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 10 (6 inch) flour tortillas
• 1 tomato, diced
• 1/4 cup shredded lettuce
• 1/4 cup shredded monterey jack cheese
• 1/4 cup salsa

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• saute chicken in a medium saucepan over medium high heat for about 20 minutes. add vinegar, lime juice, sugar, salt, pepper, green onion, garlic and oregano. simmer for an extra 10 minutes.
• heat an iron skillet over medium heat. place a tortilla in the pan, warm, and turn over to heat the other side. repeat with remaining tortillas. serve lime chicken mixture in warm tortillas topped with tomato, lettuce, cheese and salsa.

Furikake Snack Mix

Ingredients

• Servings: 20
• 1/2 cup butter
• 1/2 cup sugar
• 1/2 cup corn oil
• 1/2 cup light corn syrup (such as karo®)
• 2 (12 ounce) packages crispy corn and rice cereal (such as crispix®)
• 1 (1.9 ounce) container aji nori furikake (seasoned seaweed and sesame rice topping)

Recipe

Preparation Time: 10 mins Cook Time: 1 hr 5 mins

Ready Time: 1 hr 45 mins


• preheat oven to 225 degrees f (110 degrees c).
• melt the butter and sugar together in a small sauce pan over low heat. remove from heat, then stir in the corn oil and corn syrup. place the cereal on a large baking sheet. pour the butter mixture over the cereal, then sprinkle the furikake while tossing the cereal to coat.
• bake in the preheated oven until the cereal is dry, stirring every 15 minutes to keep cereal from browning too quickly. allow to cool, then store in an airtight container.

Meat Gravy

Ingredients

• Servings: 30
• 1/4 cup extra virgin olive oil
• 1 (2 1/2 pound) lamb shoulder roast
• 24 cloves garlic, peeled and lightly cracked into large pieces (divided)
• 2 pounds lamb spareribs
• 2 pounds beef oxtails, cut into pieces
• 1 lamb shank (optional)
• 8 (28 ounce) cans italian-style whole peeled tomatoes
• 1 pound hot italian sausage, casings removed
• 1 pound sweet italian sausage, casings removed
• 3 (6 ounce) cans tomato paste
• 2 teaspoons salt, or to taste
• fresh ground black pepper to taste
• 1 pinch crushed red pepper flakes
• 1/2 cup burgundy wine or other dry red wine
• 8 leaves basil, chopped

Recipe

Preparation Time: 30 mins Cook Time: 5 hrs

Ready Time: 6 hrs 30 mins


• heat the olive oil in a large pot over medium-low heat. place the lamb shoulder in the center of the pot and arrange 4 or 5 garlic cloves around the sides of the pan.
• brown the lamb roast on all sides and transfer to a large baking dish; remove garlic cloves from pot with a slotted spoon and transfer to a bowl. repeat the process, browning lamb spareribs, oxtails, and lamb shank, adding about 4 cloves of cracked garlic with each batch of meat, and transferring meats to the baking dish. transfer each batch of garlic cloves to the bowl when cooked.
• while the meats are cooking, strain the cans of tomatoes and their juice. use a food mill or press the tomatoes through a colander to remove all of the seeds and extra pulp. discard seeds and pulp and transfer strained tomatoes to a large bowl; set aside.
• cook the sausage in the olive oil in the same pot over medium heat until browned, breaking it up with a wooden spoon as it cooks, until no longer pink, 10 to 12 minutes. transfer the cooked sausage to a large bowl and refrigerate while you complete the next steps. when all of the sausage is browned, return the reserved garlic cloves to the pot and stir in tomato paste, salt, black pepper, and red pepper flakes.
• stir the tomato paste with a wooden spoon, scraping up the browned bits of meat in the pot. there will be a buildup of juices in the baking dish where the meats are resting; pour this liquid into the pot. add the burgundy wine and cook, stirring occasionally, until most of the liquid has evaporated, about 15 minutes.
• pour in the strained tomatoes and juice and stir in the basil. cover the pan and bring the sauce to a boil, stirring occasionally. remove the lid and add the cooked lamb shoulder, lamb ribs, oxtails, and lamb shank. reduce the heat to low and simmer, stirring occasionally, for 4 to 5 hours. (if you're adding braciole, see cook's note.)
• remove the lamb shoulder, lamb spareribs, oxtails, and lamb shank. when cool enough to handle, remove the meat from the bones and finely chop it. return meats to the pot of sauce and discard the bones.
• stir the cooked sausage into the sauce; simmer for an additional 1 hour. taste the sauce and adjust the seasonings.

Taco Seasoning I

Ingredients

• Servings: 1
• 1 tablespoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1 1/2 teaspoons ground cumin
• 1 teaspoon sea salt
• 1 teaspoon black pepper

Recipe

Preparation Time: 1 min Ready Time: 1 min


• in a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. store in an airtight container.

Chef John's Tzatziki Sauce

Ingredients

• Servings: 3
• 1 large english cucumber, peeled and grated
• 1/2 teaspoon salt
• 2 cups greek yogurt
• 4 cloves garlic, minced
• 1 pinch cayenne pepper, or to taste
• 1/2 lemon, juiced
• 2 tablespoons chopped fresh dill
• 1 tablespoon chopped fresh mint
• salt and ground black pepper to taste
• 1 sprig fresh dill for garnish
• 1 pinch cayenne pepper for garnish

Recipe

Preparation Time: 15 mins Ready Time: 3 hrs 25 mins


• sprinkle grated cucumber with 1/2 teaspoon salt in a bowl and let stand 10 to 15 minutes to draw out juice.
• place yogurt into a separate bowl. dump cucumber and its juice onto a sturdy, dry paper or cloth towel and squeeze as much moisture as possible from the cucumber. mix cucumber into yogurt. add garlic, cayenne pepper, and lemon juice; mix thoroughly.
• stir dill and mint into yogurt-cucumber mixture; season with salt and black pepper. adjust all seasonings to taste.
• cover bowl with plastic wrap and refrigerate for 3 or 4 hours (or overnight). transfer to a serving bowl and garnish with a sprig of dill and a sprinkle of cayenne pepper for color.

China Sun Chicken

Ingredients

• Servings: 3
• 2 tablespoons vegetable oil
• 1 pound skinless, boneless chicken breast halves - cut into 1/2 inch pieces
• 2 carrots, julienned
• 2 cloves garlic, pressed
• 1 teaspoon ground ginger
• 4 shallots, chopped
• 1 bell pepper, slivered
• 1 (20 ounce) can pineapple chunks in natural juice, liquid drained and reserved
• 1/2 cup water
• 2 tablespoons soy sauce
• 1 tablespoon cornstarch
• 1 teaspoon vinegar
• 1/2 teaspoon red pepper flakes

Recipe

Preparation Time: 25 mins Cook Time: 15 mins Ready Time: 40 mins


• heat the oil in a wok or large skillet over medium-high heat; cook the chicken and carrots in the hot oil until the chicken is no longer pink in the center and the carrots are tender, about 5 minutes. stir in the garlic and ginger; cook another 1 minute. add the shallots and bell pepper; cook another 1 minute.
• whisk together 3 tablespoons of the reserved liquid from the canned pineapple chunks along with the pineapple chunks, the water, soy sauce, cornstarch, vinegar, and pepper flakes; stir into the chicken and vegetable mixture and bring to a boil, stirring until the sauce thickens.

Crunchy Ramen Coleslaw

Ingredients

• Servings: 15
• 1 (16 ounce) package coleslaw mix with carrots
• 2 (3 ounce) packages ramen noodles (any flavor), crushed
• 1 cup slivered almonds
• 1 cup shelled sunflower seeds
• 1 bunch green onions, chopped
• 1/2 cup vinegar

Recipe

Preparation Time: 10 mins Ready Time: 1 hr 10 mins


• put coleslaw mix in a large bowl; add crushed ramen noodles, almonds, sunflower seeds, and green onions. mix well.
• pour vinegar into a jar and add seasoning packets from ramen noodles; cover jar and shake until seasoning is mixed into vinegar. pour dressing over coleslaw mixture; toss to coat. refrigerate for flavors to blend, about 1 hour.

Slow Cooker Chicken Taco Soup

Ingredients

• Servings: 8
• 1 onion, chopped
• 1 (16 ounce) can chili beans
• 1 (15 ounce) can black beans
• 1 (15 ounce) can whole kernel corn, drained
• 1 (8 ounce) can tomato sauce
• 1 (12 fluid ounce) can or bottle beer
• 2 (10 ounce) cans diced tomatoes with green chilies, undrained
• 1 (1.25 ounce) package taco seasoning
• 3 whole skinless, boneless chicken breasts
• shredded cheddar cheese (optional)
• sour cream (optional)
• crushed tortilla chips (optional)

Recipe

Preparation Time: 15 mins Cook Time: 7 hrs

Ready Time: 7 hrs 15 mins


• place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. add taco seasoning, and stir to blend. lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. set slow cooker for low heat, cover, and cook for 5 hours.
• remove chicken breasts from the soup, and allow to cool long enough to be handled. stir the shredded chicken back into the soup, and continue cooking for 2 hours. serve topped with shredded cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

Salsa Chicken

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves
• 4 teaspoons taco seasoning mix
• 1 cup salsa
• 1 cup shredded cheddar cheese
• 2 tablespoons sour cream (optional)

Recipe

Preparation Time: 5 mins Cook Time: 40 mins Ready Time: 45 mins


• preheat oven to 375 degrees f (190 degrees c)
• place chicken breasts in a lightly greased 9x13 inch baking dish. sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
• bake at 375 degrees f (190 degrees c) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
• sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. top with sour cream if desired, and serve.

Salsa Chicken

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves
• 4 teaspoons taco seasoning mix
• 1 cup salsa
• 1 cup shredded cheddar cheese
• 2 tablespoons sour cream (optional)

Recipe

Preparation Time: 5 mins Cook Time: 40 mins Ready Time: 45 mins


• preheat oven to 375 degrees f (190 degrees c)
• place chicken breasts in a lightly greased 9x13 inch baking dish. sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
• bake at 375 degrees f (190 degrees c) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
• sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. top with sour cream if desired, and serve.

Chef John's Tzatziki Sauce

Ingredients

• Servings: 3
• 1 large english cucumber, peeled and grated
• 1/2 teaspoon salt
• 2 cups greek yogurt
• 4 cloves garlic, minced
• 1 pinch cayenne pepper, or to taste
• 1/2 lemon, juiced
• 2 tablespoons chopped fresh dill
• 1 tablespoon chopped fresh mint
• salt and ground black pepper to taste
• 1 sprig fresh dill for garnish
• 1 pinch cayenne pepper for garnish

Recipe

Preparation Time: 15 mins Ready Time: 3 hrs 25 mins


• sprinkle grated cucumber with 1/2 teaspoon salt in a bowl and let stand 10 to 15 minutes to draw out juice.
• place yogurt into a separate bowl. dump cucumber and its juice onto a sturdy, dry paper or cloth towel and squeeze as much moisture as possible from the cucumber. mix cucumber into yogurt. add garlic, cayenne pepper, and lemon juice; mix thoroughly.
• stir dill and mint into yogurt-cucumber mixture; season with salt and black pepper. adjust all seasonings to taste.
• cover bowl with plastic wrap and refrigerate for 3 or 4 hours (or overnight). transfer to a serving bowl and garnish with a sprig of dill and a sprinkle of cayenne pepper for color.

Slow Cooker Chicken Taco Soup

Ingredients

• Servings: 8
• 1 onion, chopped
• 1 (16 ounce) can chili beans
• 1 (15 ounce) can black beans
• 1 (15 ounce) can whole kernel corn, drained
• 1 (8 ounce) can tomato sauce
• 1 (12 fluid ounce) can or bottle beer
• 2 (10 ounce) cans diced tomatoes with green chilies, undrained
• 1 (1.25 ounce) package taco seasoning
• 3 whole skinless, boneless chicken breasts
• shredded cheddar cheese (optional)
• sour cream (optional)
• crushed tortilla chips (optional)

Recipe

Preparation Time: 15 mins Cook Time: 7 hrs

Ready Time: 7 hrs 15 mins


• place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. add taco seasoning, and stir to blend. lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. set slow cooker for low heat, cover, and cook for 5 hours.
• remove chicken breasts from the soup, and allow to cool long enough to be handled. stir the shredded chicken back into the soup, and continue cooking for 2 hours. serve topped with shredded cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

Slow Cooker Chicken Taco Soup

Ingredients

• Servings: 8
• 1 onion, chopped
• 1 (16 ounce) can chili beans
• 1 (15 ounce) can black beans
• 1 (15 ounce) can whole kernel corn, drained
• 1 (8 ounce) can tomato sauce
• 1 (12 fluid ounce) can or bottle beer
• 2 (10 ounce) cans diced tomatoes with green chilies, undrained
• 1 (1.25 ounce) package taco seasoning
• 3 whole skinless, boneless chicken breasts
• shredded cheddar cheese (optional)
• sour cream (optional)
• crushed tortilla chips (optional)

Recipe

Preparation Time: 15 mins Cook Time: 7 hrs

Ready Time: 7 hrs 15 mins


• place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. add taco seasoning, and stir to blend. lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. set slow cooker for low heat, cover, and cook for 5 hours.
• remove chicken breasts from the soup, and allow to cool long enough to be handled. stir the shredded chicken back into the soup, and continue cooking for 2 hours. serve topped with shredded cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

Crunchy Ramen Coleslaw

Ingredients

• Servings: 15
• 1 (16 ounce) package coleslaw mix with carrots
• 2 (3 ounce) packages ramen noodles (any flavor), crushed
• 1 cup slivered almonds
• 1 cup shelled sunflower seeds
• 1 bunch green onions, chopped
• 1/2 cup vinegar

Recipe

Preparation Time: 10 mins Ready Time: 1 hr 10 mins


• put coleslaw mix in a large bowl; add crushed ramen noodles, almonds, sunflower seeds, and green onions. mix well.
• pour vinegar into a jar and add seasoning packets from ramen noodles; cover jar and shake until seasoning is mixed into vinegar. pour dressing over coleslaw mixture; toss to coat. refrigerate for flavors to blend, about 1 hour.

Vegetable Dill Dip

Ingredients

• Servings: 2
• 1 cup sour cream
• 1 cup mayonnaise
• 1 tablespoon dried dill weed
• 1 tablespoon minced onion
• 1 tablespoon dried parsley
• 1 teaspoon beau monde ™ seasoning

Recipe

Preparation Time: 10 mins Ready Time: 8 hrs 10 mins


• stir the sour cream, mayonnaise, dill, onion, parsley, and beau monde ™ seasoning in a bowl. cover and refrigerate 8 hours or overnight.

Melody's Corn Maque Choux

Ingredients

• Servings: 6
• 2 slices bacon
• 1 tablespoon bacon drippings
• 3 tablespoons butter
• 1 cup chopped onion
• 1/2 cup diced celery
• 1/2 cup diced green bell pepper
• 1/2 cup diced red bell pepper
• 1 tablespoon minced fresh thyme
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 cup minced fresh parsley
• 1 pinch creole seasoning, or to taste
• 5 cloves garlic, minced
• 1/2 cup beef broth
• 1 (20 ounce) package frozen corn kernels

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr


• cook bacon in a skillet over medium, turning occasionally, until evenly browned and crisp, about 10 minutes; drain on paper towels. reserve 1 tablespoon bacon drippings.
• allow bacon to cool; crumble and set aside.
• melt butter with the bacon drippings in a large saucepan over medium heat. cook and stir onion, celery, green bell pepper, red bell pepper, thyme, salt, black pepper, parsley, and creole seasoning in the butter mixture until onion is translucent, about 8 minutes.
• stir in garlic and cook until fragrant, about 2 more minutes.
• mix in beef broth and corn; bring to a boil.
• cover the saucepan and reduce heat to low; simmer until broth is nearly evaporated and vegetables are tender, about 20 more minutes. stir in crumbled bacon. dish can be simmered longer or held over low heat if desired.

Melody's Corn Maque Choux

Ingredients

• Servings: 6
• 2 slices bacon
• 1 tablespoon bacon drippings
• 3 tablespoons butter
• 1 cup chopped onion
• 1/2 cup diced celery
• 1/2 cup diced green bell pepper
• 1/2 cup diced red bell pepper
• 1 tablespoon minced fresh thyme
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 cup minced fresh parsley
• 1 pinch creole seasoning, or to taste
• 5 cloves garlic, minced
• 1/2 cup beef broth
• 1 (20 ounce) package frozen corn kernels

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr


• cook bacon in a skillet over medium, turning occasionally, until evenly browned and crisp, about 10 minutes; drain on paper towels. reserve 1 tablespoon bacon drippings.
• allow bacon to cool; crumble and set aside.
• melt butter with the bacon drippings in a large saucepan over medium heat. cook and stir onion, celery, green bell pepper, red bell pepper, thyme, salt, black pepper, parsley, and creole seasoning in the butter mixture until onion is translucent, about 8 minutes.
• stir in garlic and cook until fragrant, about 2 more minutes.
• mix in beef broth and corn; bring to a boil.
• cover the saucepan and reduce heat to low; simmer until broth is nearly evaporated and vegetables are tender, about 20 more minutes. stir in crumbled bacon. dish can be simmered longer or held over low heat if desired.

Angela's Awesome Enchiladas

Ingredients

• Servings: 5
• 2 pounds skinless, boneless chicken breast meat - cut into chunks
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 1/4 cups sour cream
• 1/4 teaspoon chili powder
• 1 tablespoon butter
• 1 small onion, chopped
• 1 (4 ounce) can chopped green chilies, drained
• 1 (1.25 ounce) package mild taco seasoning mix
• 1 bunch green onions, chopped, divided
• 1 cup water
• 1 teaspoon lime juice
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 5 (12 inch) flour tortillas
• 3 cups cheddar cheese, shredded, divided
• 1 (10 ounce) can enchilada sauce
• 1 (6 ounce) can sliced black olives

Recipe

Preparation Time: 45 mins Cook Time: 1 hr

Ready Time: 1 hr 45 mins


• place the chicken in a large pot and add water to cover. bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the chicken pieces are no longer pink, about 10 minutes. shred chicken by placing two forks back to back and pulling meat apart. set the shredded chicken aside. meanwhile, combine the cream of chicken soup, sour cream, and chili powder in a saucepan. bring to a simmer over low heat, stirring occasionally, then turn off the heat and cover to keep warm.
• heat the butter in a skillet over medium heat. stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. add the shredded chicken, chopped green chilies, taco seasoning, half of the bunch of chopped green onion, and water. allow to simmer for 10 minutes. stir in the lime juice, onion powder, and garlic powder; simmer for an additional 10 minutes.
• preheat an oven to 350 degrees f (175 degrees c). stir 1 cup of the soup mixture into the skillet with the chicken mixture. spread the remaining soup mixture on the bottom of a 9x13 inch baking dish.
• fill each tortilla with chicken mixture. sprinkle cheddar cheese over the chicken filling before folding the tortillas, reserving half of the shredded cheese for topping the enchiladas. fold tortillas over the filling and place seam-side down in the prepared pan.
• pour enchilada sauce evenly over the enchiladas. cover with the remaining 1 1/2 cups of cheddar cheese. sprinkle the reserved chopped green onions and the sliced olives on top of the cheese. bake in the preheated oven until filling is heated through and the cheese is melted and bubbling, about 25 minutes.

Seven Layer Taco Dip

Ingredients

• Servings: 1
• 1 (1 ounce) package taco seasoning mix
• 1 (16 ounce) can refried beans
• 1 (8 ounce) package cream cheese, softened
• 1 (16 ounce) container sour cream
• 1 (16 ounce) jar salsa
• 1 large tomato, chopped
• 1 green bell pepper, chopped
• 1 bunch chopped green onions
• 1 small head iceberg lettuce, shredded
• 1 (6 ounce) can sliced black olives, drained
• 2 cups shredded cheddar cheese

Recipe

Preparation Time: 30 mins Ready Time: 30 mins


• in a medium bowl, blend the taco seasoning mix and refried beans. spread the mixture onto a large serving platter.
• mix the sour cream and cream cheese in a medium bowl. spread over the refried beans.
• top the layers with salsa. place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with cheddar cheese. garnish with black olives.

Salt And Pepper Chicken Stir Fry

Ingredients

• Servings: 4
• 1 tablespoon flaked sea salt
• 2 teaspoons finely cracked black pepper
• 1 teaspoon crushed red pepper flakes, or to taste
• 1 teaspoon chinese five-spice powder
• 1 teaspoon ground paprika
• 1 tablespoon vegetable oil
• 4 skinless, boneless chicken breast halves -- trimmed and cut into quarters
• 1 pound broccoli florets, cut in half
• 3 small carrots, peeled and cut into matchstick-sized pieces

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 45 mins


• stir together the sea salt, black pepper, red pepper flakes, five-spice powder, and paprika in a shallow bowl until blended.
• heat vegetable oil in a large skillet or wok over medium heat. gently press both sides of the chicken pieces into the seasoning mix, and place into the hot skillet. cook, stirring occasionally to flip the chicken pieces over, until the chicken is browned on both sides and the meat is no longer pink in the center, about 10 minutes. stir in the broccoli and carrots, and cook and stir until the vegetables are tender, 10 to 12 minutes.

Seven Layer Taco Dip

Ingredients

• Servings: 1
• 1 (1 ounce) package taco seasoning mix
• 1 (16 ounce) can refried beans
• 1 (8 ounce) package cream cheese, softened
• 1 (16 ounce) container sour cream
• 1 (16 ounce) jar salsa
• 1 large tomato, chopped
• 1 green bell pepper, chopped
• 1 bunch chopped green onions
• 1 small head iceberg lettuce, shredded
• 1 (6 ounce) can sliced black olives, drained
• 2 cups shredded cheddar cheese

Recipe

Preparation Time: 30 mins Ready Time: 30 mins


• in a medium bowl, blend the taco seasoning mix and refried beans. spread the mixture onto a large serving platter.
• mix the sour cream and cream cheese in a medium bowl. spread over the refried beans.
• top the layers with salsa. place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with cheddar cheese. garnish with black olives.

Taco Seasoning I

Ingredients

• Servings: 1
• 1 tablespoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1 1/2 teaspoons ground cumin
• 1 teaspoon sea salt
• 1 teaspoon black pepper

Recipe

Preparation Time: 1 min Ready Time: 1 min


• in a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. store in an airtight container.

Salt And Pepper Chicken Stir Fry

Ingredients

• Servings: 4
• 1 tablespoon flaked sea salt
• 2 teaspoons finely cracked black pepper
• 1 teaspoon crushed red pepper flakes, or to taste
• 1 teaspoon chinese five-spice powder
• 1 teaspoon ground paprika
• 1 tablespoon vegetable oil
• 4 skinless, boneless chicken breast halves -- trimmed and cut into quarters
• 1 pound broccoli florets, cut in half
• 3 small carrots, peeled and cut into matchstick-sized pieces

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 45 mins


• stir together the sea salt, black pepper, red pepper flakes, five-spice powder, and paprika in a shallow bowl until blended.
• heat vegetable oil in a large skillet or wok over medium heat. gently press both sides of the chicken pieces into the seasoning mix, and place into the hot skillet. cook, stirring occasionally to flip the chicken pieces over, until the chicken is browned on both sides and the meat is no longer pink in the center, about 10 minutes. stir in the broccoli and carrots, and cook and stir until the vegetables are tender, 10 to 12 minutes.

Salsa Chicken

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves
• 4 teaspoons taco seasoning mix
• 1 cup salsa
• 1 cup shredded cheddar cheese
• 2 tablespoons sour cream (optional)

Recipe

Preparation Time: 5 mins Cook Time: 40 mins Ready Time: 45 mins


• preheat oven to 375 degrees f (190 degrees c)
• place chicken breasts in a lightly greased 9x13 inch baking dish. sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
• bake at 375 degrees f (190 degrees c) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
• sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. top with sour cream if desired, and serve.

Taco Seasoning I

Ingredients

• Servings: 1
• 1 tablespoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1 1/2 teaspoons ground cumin
• 1 teaspoon sea salt
• 1 teaspoon black pepper

Recipe

Preparation Time: 1 min Ready Time: 1 min


• in a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. store in an airtight container.

Black Bean Hummus

Ingredients

• Servings: 8
• 1 clove garlic
• 1 (15 ounce) can black beans; drain and reserve liquid
• 2 tablespoons lemon juice
• 1 1/2 tablespoons tahini
• 3/4 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon paprika
• 10 greek olives

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• mince garlic in the bowl of a food processor. add black beans, 2 tablespoons reserved liquid, 2 tablespoons lemon juice, tahini, 1/2 teaspoon cumin, 1/2 teaspoon salt, and 1/8 teaspoon cayenne pepper; process until smooth, scraping down the sides as needed. add additional seasoning and liquid to taste. garnish with paprika and greek olives.

Lime Chicken Soft Tacos

Ingredients

• Servings: 10
• 1 1/2 pounds skinless, boneless chicken breast meat - cubed
• 1/8 cup red wine vinegar
• 1/2 lime, juiced
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 green onions, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 10 (6 inch) flour tortillas
• 1 tomato, diced
• 1/4 cup shredded lettuce
• 1/4 cup shredded monterey jack cheese
• 1/4 cup salsa

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• saute chicken in a medium saucepan over medium high heat for about 20 minutes. add vinegar, lime juice, sugar, salt, pepper, green onion, garlic and oregano. simmer for an extra 10 minutes.
• heat an iron skillet over medium heat. place a tortilla in the pan, warm, and turn over to heat the other side. repeat with remaining tortillas. serve lime chicken mixture in warm tortillas topped with tomato, lettuce, cheese and salsa.

Angela's Awesome Enchiladas

Ingredients

• Servings: 5
• 2 pounds skinless, boneless chicken breast meat - cut into chunks
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 1/4 cups sour cream
• 1/4 teaspoon chili powder
• 1 tablespoon butter
• 1 small onion, chopped
• 1 (4 ounce) can chopped green chilies, drained
• 1 (1.25 ounce) package mild taco seasoning mix
• 1 bunch green onions, chopped, divided
• 1 cup water
• 1 teaspoon lime juice
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 5 (12 inch) flour tortillas
• 3 cups cheddar cheese, shredded, divided
• 1 (10 ounce) can enchilada sauce
• 1 (6 ounce) can sliced black olives

Recipe

Preparation Time: 45 mins Cook Time: 1 hr

Ready Time: 1 hr 45 mins


• place the chicken in a large pot and add water to cover. bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the chicken pieces are no longer pink, about 10 minutes. shred chicken by placing two forks back to back and pulling meat apart. set the shredded chicken aside. meanwhile, combine the cream of chicken soup, sour cream, and chili powder in a saucepan. bring to a simmer over low heat, stirring occasionally, then turn off the heat and cover to keep warm.
• heat the butter in a skillet over medium heat. stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. add the shredded chicken, chopped green chilies, taco seasoning, half of the bunch of chopped green onion, and water. allow to simmer for 10 minutes. stir in the lime juice, onion powder, and garlic powder; simmer for an additional 10 minutes.
• preheat an oven to 350 degrees f (175 degrees c). stir 1 cup of the soup mixture into the skillet with the chicken mixture. spread the remaining soup mixture on the bottom of a 9x13 inch baking dish.
• fill each tortilla with chicken mixture. sprinkle cheddar cheese over the chicken filling before folding the tortillas, reserving half of the shredded cheese for topping the enchiladas. fold tortillas over the filling and place seam-side down in the prepared pan.
• pour enchilada sauce evenly over the enchiladas. cover with the remaining 1 1/2 cups of cheddar cheese. sprinkle the reserved chopped green onions and the sliced olives on top of the cheese. bake in the preheated oven until filling is heated through and the cheese is melted and bubbling, about 25 minutes.

Lime Chicken Soft Tacos

Ingredients

• Servings: 10
• 1 1/2 pounds skinless, boneless chicken breast meat - cubed
• 1/8 cup red wine vinegar
• 1/2 lime, juiced
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 green onions, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 10 (6 inch) flour tortillas
• 1 tomato, diced
• 1/4 cup shredded lettuce
• 1/4 cup shredded monterey jack cheese
• 1/4 cup salsa

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• saute chicken in a medium saucepan over medium high heat for about 20 minutes. add vinegar, lime juice, sugar, salt, pepper, green onion, garlic and oregano. simmer for an extra 10 minutes.
• heat an iron skillet over medium heat. place a tortilla in the pan, warm, and turn over to heat the other side. repeat with remaining tortillas. serve lime chicken mixture in warm tortillas topped with tomato, lettuce, cheese and salsa.

Black Bean Hummus

Ingredients

• Servings: 8
• 1 clove garlic
• 1 (15 ounce) can black beans; drain and reserve liquid
• 2 tablespoons lemon juice
• 1 1/2 tablespoons tahini
• 3/4 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon paprika
• 10 greek olives

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• mince garlic in the bowl of a food processor. add black beans, 2 tablespoons reserved liquid, 2 tablespoons lemon juice, tahini, 1/2 teaspoon cumin, 1/2 teaspoon salt, and 1/8 teaspoon cayenne pepper; process until smooth, scraping down the sides as needed. add additional seasoning and liquid to taste. garnish with paprika and greek olives.

Slow Cooker Chicken Taco Soup

Ingredients

• Servings: 8
• 1 onion, chopped
• 1 (16 ounce) can chili beans
• 1 (15 ounce) can black beans
• 1 (15 ounce) can whole kernel corn, drained
• 1 (8 ounce) can tomato sauce
• 1 (12 fluid ounce) can or bottle beer
• 2 (10 ounce) cans diced tomatoes with green chilies, undrained
• 1 (1.25 ounce) package taco seasoning
• 3 whole skinless, boneless chicken breasts
• shredded cheddar cheese (optional)
• sour cream (optional)
• crushed tortilla chips (optional)

Recipe

Preparation Time: 15 mins Cook Time: 7 hrs

Ready Time: 7 hrs 15 mins


• place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. add taco seasoning, and stir to blend. lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. set slow cooker for low heat, cover, and cook for 5 hours.
• remove chicken breasts from the soup, and allow to cool long enough to be handled. stir the shredded chicken back into the soup, and continue cooking for 2 hours. serve topped with shredded cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

Sweet Baked Onion Rings

Ingredients

• Servings: 4
• 1 large sweet onion (such as walla walla), sliced into 1/2-inch thick rounds
• 1/2 teaspoon olive oil
• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 egg
• 1 cup milk
• 1 (8 ounce) package panko bread crumbs, or as needed
• italian seasoning, or to taste
• 1 teaspoon olive oil, or as needed

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• preheat oven to 350 degrees f (175 degrees c). lightly oil a baking sheet with olive oil.
• separate the onion slices into rings, and set aside. whisk together the flour, baking powder, and salt in a bowl. place the onion rings into the flour mixture, and thoroughly coat the rings; remove and set aside. whisk the egg and milk into the remaining flour mixture until smooth; dip the floured onion rings into the batter, and lay the rings on wire racks to drip, so that excess batter will drip off the rings. place aluminum foil or baking pans under racks for easier clean-up.
• stir the panko bread crumbs and italian seasoning together in a shallow bowl. gently lay the battered onion rings into the panko crumbs, and press to coat the rings with crumbs on all sides. lay the coated onion rings on the prepared baking sheet. drizzle additional olive oil on rings, or spray the coated rings lightly using an oil mister.
• bake the onion rings in the preheated oven until the coating is brown and crunchy and the onion is tender, about 20 minutes. serve hot.

Easy Chicken Skillet

Ingredients

• Servings: 4
• 1 tablespoon canola oil
• 3 skinless, boneless chicken breast halves - trimmed and cut into large pieces
• 1 1/2 cups water
• 2 (3 ounce) packages chicken-flavored ramen noodles, broken into pieces
• 2 cloves garlic, crushed
• 1 red bell pepper, chopped
• 1 cup frozen broccoli
• 4 bunches green onions, chopped
• 1 tablespoon dried parsley
• 1 tablespoon soy sauce

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• heat canola oil in a large skillet over medium-high heat; cook and stir chicken until no longer pink in the center and juices run clear, about 5 minutes. add water, ramen noodles, and 1 seasoning packet from ramen noodles; stir to combine.
• stir garlic, red bell pepper, broccoli, green onions, parsley, and soy sauce into chicken-broth mixture; bring to a boil. reduce heat and simmer until broccoli is cooked and noodles are cooked through but firm to the bite, about 10 minutes, stirring occasionally.

Slow Cooker Chicken Taco Soup

Ingredients

• Servings: 8
• 1 onion, chopped
• 1 (16 ounce) can chili beans
• 1 (15 ounce) can black beans
• 1 (15 ounce) can whole kernel corn, drained
• 1 (8 ounce) can tomato sauce
• 1 (12 fluid ounce) can or bottle beer
• 2 (10 ounce) cans diced tomatoes with green chilies, undrained
• 1 (1.25 ounce) package taco seasoning
• 3 whole skinless, boneless chicken breasts
• shredded cheddar cheese (optional)
• sour cream (optional)
• crushed tortilla chips (optional)

Recipe

Preparation Time: 15 mins Cook Time: 7 hrs

Ready Time: 7 hrs 15 mins


• place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. add taco seasoning, and stir to blend. lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. set slow cooker for low heat, cover, and cook for 5 hours.
• remove chicken breasts from the soup, and allow to cool long enough to be handled. stir the shredded chicken back into the soup, and continue cooking for 2 hours. serve topped with shredded cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

Slow Cooker Taco Soup

Ingredients

• Servings: 8
• 1 pound ground beef
• 1 onion, chopped
• 1 (16 ounce) can chili beans, with liquid
• 1 (15 ounce) can kidney beans with liquid
• 1 (15 ounce) can whole kernel corn, with liquid
• 1 (8 ounce) can tomato sauce
• 2 cups water
• 2 (14.5 ounce) cans peeled and diced tomatoes
• 1 (4 ounce) can diced green chile peppers
• 1 (1.25 ounce) package taco seasoning mix

Recipe

Preparation Time: 10 mins Cook Time: 8 hrs

Ready Time: 8 hrs 10 mins


• in a medium skillet, cook the ground beef until browned over medium heat. drain, and set aside.
• place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and taco seasoning mix in a slow cooker. mix to blend, and cook on low setting for 8 hours.

Chef John's Tzatziki Sauce

Ingredients

• Servings: 3
• 1 large english cucumber, peeled and grated
• 1/2 teaspoon salt
• 2 cups greek yogurt
• 4 cloves garlic, minced
• 1 pinch cayenne pepper, or to taste
• 1/2 lemon, juiced
• 2 tablespoons chopped fresh dill
• 1 tablespoon chopped fresh mint
• salt and ground black pepper to taste
• 1 sprig fresh dill for garnish
• 1 pinch cayenne pepper for garnish

Recipe

Preparation Time: 15 mins Ready Time: 3 hrs 25 mins


• sprinkle grated cucumber with 1/2 teaspoon salt in a bowl and let stand 10 to 15 minutes to draw out juice.
• place yogurt into a separate bowl. dump cucumber and its juice onto a sturdy, dry paper or cloth towel and squeeze as much moisture as possible from the cucumber. mix cucumber into yogurt. add garlic, cayenne pepper, and lemon juice; mix thoroughly.
• stir dill and mint into yogurt-cucumber mixture; season with salt and black pepper. adjust all seasonings to taste.
• cover bowl with plastic wrap and refrigerate for 3 or 4 hours (or overnight). transfer to a serving bowl and garnish with a sprig of dill and a sprinkle of cayenne pepper for color.

Easy Chicken Skillet

Ingredients

• Servings: 4
• 1 tablespoon canola oil
• 3 skinless, boneless chicken breast halves - trimmed and cut into large pieces
• 1 1/2 cups water
• 2 (3 ounce) packages chicken-flavored ramen noodles, broken into pieces
• 2 cloves garlic, crushed
• 1 red bell pepper, chopped
• 1 cup frozen broccoli
• 4 bunches green onions, chopped
• 1 tablespoon dried parsley
• 1 tablespoon soy sauce

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• heat canola oil in a large skillet over medium-high heat; cook and stir chicken until no longer pink in the center and juices run clear, about 5 minutes. add water, ramen noodles, and 1 seasoning packet from ramen noodles; stir to combine.
• stir garlic, red bell pepper, broccoli, green onions, parsley, and soy sauce into chicken-broth mixture; bring to a boil. reduce heat and simmer until broccoli is cooked and noodles are cooked through but firm to the bite, about 10 minutes, stirring occasionally.

Chef John's Tzatziki Sauce

Ingredients

• Servings: 3
• 1 large english cucumber, peeled and grated
• 1/2 teaspoon salt
• 2 cups greek yogurt
• 4 cloves garlic, minced
• 1 pinch cayenne pepper, or to taste
• 1/2 lemon, juiced
• 2 tablespoons chopped fresh dill
• 1 tablespoon chopped fresh mint
• salt and ground black pepper to taste
• 1 sprig fresh dill for garnish
• 1 pinch cayenne pepper for garnish

Recipe

Preparation Time: 15 mins Ready Time: 3 hrs 25 mins


• sprinkle grated cucumber with 1/2 teaspoon salt in a bowl and let stand 10 to 15 minutes to draw out juice.
• place yogurt into a separate bowl. dump cucumber and its juice onto a sturdy, dry paper or cloth towel and squeeze as much moisture as possible from the cucumber. mix cucumber into yogurt. add garlic, cayenne pepper, and lemon juice; mix thoroughly.
• stir dill and mint into yogurt-cucumber mixture; season with salt and black pepper. adjust all seasonings to taste.
• cover bowl with plastic wrap and refrigerate for 3 or 4 hours (or overnight). transfer to a serving bowl and garnish with a sprig of dill and a sprinkle of cayenne pepper for color.

Chef John's Tzatziki Sauce

Ingredients

• Servings: 3
• 1 large english cucumber, peeled and grated
• 1/2 teaspoon salt
• 2 cups greek yogurt
• 4 cloves garlic, minced
• 1 pinch cayenne pepper, or to taste
• 1/2 lemon, juiced
• 2 tablespoons chopped fresh dill
• 1 tablespoon chopped fresh mint
• salt and ground black pepper to taste
• 1 sprig fresh dill for garnish
• 1 pinch cayenne pepper for garnish

Recipe

Preparation Time: 15 mins Ready Time: 3 hrs 25 mins


• sprinkle grated cucumber with 1/2 teaspoon salt in a bowl and let stand 10 to 15 minutes to draw out juice.
• place yogurt into a separate bowl. dump cucumber and its juice onto a sturdy, dry paper or cloth towel and squeeze as much moisture as possible from the cucumber. mix cucumber into yogurt. add garlic, cayenne pepper, and lemon juice; mix thoroughly.
• stir dill and mint into yogurt-cucumber mixture; season with salt and black pepper. adjust all seasonings to taste.
• cover bowl with plastic wrap and refrigerate for 3 or 4 hours (or overnight). transfer to a serving bowl and garnish with a sprig of dill and a sprinkle of cayenne pepper for color.

Taco Seasoning I

Ingredients

• Servings: 1
• 1 tablespoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1 1/2 teaspoons ground cumin
• 1 teaspoon sea salt
• 1 teaspoon black pepper

Recipe

Preparation Time: 1 min Ready Time: 1 min


• in a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. store in an airtight container.

Chicken Souvlaki Gyro Style

Ingredients

• Servings: 4
• souvlaki marinade:
• 3/4 cup balsamic vinaigrette salad dressing
• 3 tablespoons lemon juice
• 1 tablespoon dried oregano
• 1/2 teaspoon freshly ground black pepper
• 4 skinless, boneless chicken breast halves
• tzatziki sauce (cucumber sauce):
• 1/2 cup seeded, shredded cucumber
• 1 teaspoon kosher salt
• 1 cup plain yogurt
• 1/4 cup sour cream
• 1 tablespoon lemon juice
• 1/2 tablespoon rice vinegar
• 1 teaspoon olive oil
• 1 clove garlic, minced
• 1 tablespoon chopped fresh dill
• 1/2 teaspoon greek seasoning
• kosher salt to taste
• freshly ground black pepper to taste
• 4 large pita bread rounds
• 1 heart of romaine lettuce, cut into 1/4 inch slices
• 1 red onion, thinly sliced
• 1 tomato, halved and sliced
• 1/2 cup kalamata olives
• 1/2 cup pepperoncini
• 1 cup crumbled feta cheese

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 1 hr 50 mins


• in a small bowl, mix the balsamic vinaigrette, juice from 1/2 lemon, oregano, and 1/2 teaspoon black pepper. place chicken in a large resealable plastic bag. pour marinade over the chicken, seal, and refrigerate for at least 1 hour.
• preheat an outdoor grill for high heat.
• toss the shredded cucumber with 1 teaspoon kosher salt, and allow to sit at least 5 minutes. in a medium bowl, mix the yogurt, sour cream, 1 tablespoon lemon juice, rice vinegar, and olive oil. season with garlic, fresh dill, and greek seasoning. squeeze the cucumber to remove any excess water; stir into sauce. season to taste with kosher salt and pepper. refrigerate until ready to use.
• remove chicken from marinade and place on prepared grill. discard remaining marinade. cook chicken until juices run clear, about 8 minutes on each side. remove chicken from heat, and allow to sit about 10 minutes before slicing into thin strips.
• place pita rounds on the grill, and cook for about 2 minutes, until warm, turning frequently to avoid burning. arrange warmed pita, sliced chicken, lettuce, onion, tomato, olives, and pepperoncini on a serving platter. serve tzatziki sauce and feta cheese in separate bowls on the side. stuff pita pockets with chicken and toppings to serve.

Sweet Baked Onion Rings

Ingredients

• Servings: 4
• 1 large sweet onion (such as walla walla), sliced into 1/2-inch thick rounds
• 1/2 teaspoon olive oil
• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 egg
• 1 cup milk
• 1 (8 ounce) package panko bread crumbs, or as needed
• italian seasoning, or to taste
• 1 teaspoon olive oil, or as needed

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• preheat oven to 350 degrees f (175 degrees c). lightly oil a baking sheet with olive oil.
• separate the onion slices into rings, and set aside. whisk together the flour, baking powder, and salt in a bowl. place the onion rings into the flour mixture, and thoroughly coat the rings; remove and set aside. whisk the egg and milk into the remaining flour mixture until smooth; dip the floured onion rings into the batter, and lay the rings on wire racks to drip, so that excess batter will drip off the rings. place aluminum foil or baking pans under racks for easier clean-up.
• stir the panko bread crumbs and italian seasoning together in a shallow bowl. gently lay the battered onion rings into the panko crumbs, and press to coat the rings with crumbs on all sides. lay the coated onion rings on the prepared baking sheet. drizzle additional olive oil on rings, or spray the coated rings lightly using an oil mister.
• bake the onion rings in the preheated oven until the coating is brown and crunchy and the onion is tender, about 20 minutes. serve hot.

Taco Seasoning I

Ingredients

• Servings: 1
• 1 tablespoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1 1/2 teaspoons ground cumin
• 1 teaspoon sea salt
• 1 teaspoon black pepper

Recipe

Preparation Time: 1 min Ready Time: 1 min


• in a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. store in an airtight container.

Slow Cooker Taco Soup

Ingredients

• Servings: 8
• 1 pound ground beef
• 1 onion, chopped
• 1 (16 ounce) can chili beans, with liquid
• 1 (15 ounce) can kidney beans with liquid
• 1 (15 ounce) can whole kernel corn, with liquid
• 1 (8 ounce) can tomato sauce
• 2 cups water
• 2 (14.5 ounce) cans peeled and diced tomatoes
• 1 (4 ounce) can diced green chile peppers
• 1 (1.25 ounce) package taco seasoning mix

Recipe

Preparation Time: 10 mins Cook Time: 8 hrs

Ready Time: 8 hrs 10 mins


• in a medium skillet, cook the ground beef until browned over medium heat. drain, and set aside.
• place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and taco seasoning mix in a slow cooker. mix to blend, and cook on low setting for 8 hours.

Chicken Souvlaki Gyro Style

Ingredients

• Servings: 4
• souvlaki marinade:
• 3/4 cup balsamic vinaigrette salad dressing
• 3 tablespoons lemon juice
• 1 tablespoon dried oregano
• 1/2 teaspoon freshly ground black pepper
• 4 skinless, boneless chicken breast halves
• tzatziki sauce (cucumber sauce):
• 1/2 cup seeded, shredded cucumber
• 1 teaspoon kosher salt
• 1 cup plain yogurt
• 1/4 cup sour cream
• 1 tablespoon lemon juice
• 1/2 tablespoon rice vinegar
• 1 teaspoon olive oil
• 1 clove garlic, minced
• 1 tablespoon chopped fresh dill
• 1/2 teaspoon greek seasoning
• kosher salt to taste
• freshly ground black pepper to taste
• 4 large pita bread rounds
• 1 heart of romaine lettuce, cut into 1/4 inch slices
• 1 red onion, thinly sliced
• 1 tomato, halved and sliced
• 1/2 cup kalamata olives
• 1/2 cup pepperoncini
• 1 cup crumbled feta cheese

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 1 hr 50 mins


• in a small bowl, mix the balsamic vinaigrette, juice from 1/2 lemon, oregano, and 1/2 teaspoon black pepper. place chicken in a large resealable plastic bag. pour marinade over the chicken, seal, and refrigerate for at least 1 hour.
• preheat an outdoor grill for high heat.
• toss the shredded cucumber with 1 teaspoon kosher salt, and allow to sit at least 5 minutes. in a medium bowl, mix the yogurt, sour cream, 1 tablespoon lemon juice, rice vinegar, and olive oil. season with garlic, fresh dill, and greek seasoning. squeeze the cucumber to remove any excess water; stir into sauce. season to taste with kosher salt and pepper. refrigerate until ready to use.
• remove chicken from marinade and place on prepared grill. discard remaining marinade. cook chicken until juices run clear, about 8 minutes on each side. remove chicken from heat, and allow to sit about 10 minutes before slicing into thin strips.
• place pita rounds on the grill, and cook for about 2 minutes, until warm, turning frequently to avoid burning. arrange warmed pita, sliced chicken, lettuce, onion, tomato, olives, and pepperoncini on a serving platter. serve tzatziki sauce and feta cheese in separate bowls on the side. stuff pita pockets with chicken and toppings to serve.

Lime Chicken Soft Tacos

Ingredients

• Servings: 10
• 1 1/2 pounds skinless, boneless chicken breast meat - cubed
• 1/8 cup red wine vinegar
• 1/2 lime, juiced
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 green onions, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 10 (6 inch) flour tortillas
• 1 tomato, diced
• 1/4 cup shredded lettuce
• 1/4 cup shredded monterey jack cheese
• 1/4 cup salsa

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• saute chicken in a medium saucepan over medium high heat for about 20 minutes. add vinegar, lime juice, sugar, salt, pepper, green onion, garlic and oregano. simmer for an extra 10 minutes.
• heat an iron skillet over medium heat. place a tortilla in the pan, warm, and turn over to heat the other side. repeat with remaining tortillas. serve lime chicken mixture in warm tortillas topped with tomato, lettuce, cheese and salsa.

Slow Cooker Chicken Taco Soup

Ingredients

• Servings: 8
• 1 onion, chopped
• 1 (16 ounce) can chili beans
• 1 (15 ounce) can black beans
• 1 (15 ounce) can whole kernel corn, drained
• 1 (8 ounce) can tomato sauce
• 1 (12 fluid ounce) can or bottle beer
• 2 (10 ounce) cans diced tomatoes with green chilies, undrained
• 1 (1.25 ounce) package taco seasoning
• 3 whole skinless, boneless chicken breasts
• shredded cheddar cheese (optional)
• sour cream (optional)
• crushed tortilla chips (optional)

Recipe

Preparation Time: 15 mins Cook Time: 7 hrs

Ready Time: 7 hrs 15 mins


• place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. add taco seasoning, and stir to blend. lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. set slow cooker for low heat, cover, and cook for 5 hours.
• remove chicken breasts from the soup, and allow to cool long enough to be handled. stir the shredded chicken back into the soup, and continue cooking for 2 hours. serve topped with shredded cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

Salsa Chicken

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves
• 4 teaspoons taco seasoning mix
• 1 cup salsa
• 1 cup shredded cheddar cheese
• 2 tablespoons sour cream (optional)

Recipe

Preparation Time: 5 mins Cook Time: 40 mins Ready Time: 45 mins


• preheat oven to 375 degrees f (190 degrees c)
• place chicken breasts in a lightly greased 9x13 inch baking dish. sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
• bake at 375 degrees f (190 degrees c) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
• sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. top with sour cream if desired, and serve.

Chicken Souvlaki Gyro Style

Ingredients

• Servings: 4
• souvlaki marinade:
• 3/4 cup balsamic vinaigrette salad dressing
• 3 tablespoons lemon juice
• 1 tablespoon dried oregano
• 1/2 teaspoon freshly ground black pepper
• 4 skinless, boneless chicken breast halves
• tzatziki sauce (cucumber sauce):
• 1/2 cup seeded, shredded cucumber
• 1 teaspoon kosher salt
• 1 cup plain yogurt
• 1/4 cup sour cream
• 1 tablespoon lemon juice
• 1/2 tablespoon rice vinegar
• 1 teaspoon olive oil
• 1 clove garlic, minced
• 1 tablespoon chopped fresh dill
• 1/2 teaspoon greek seasoning
• kosher salt to taste
• freshly ground black pepper to taste
• 4 large pita bread rounds
• 1 heart of romaine lettuce, cut into 1/4 inch slices
• 1 red onion, thinly sliced
• 1 tomato, halved and sliced
• 1/2 cup kalamata olives
• 1/2 cup pepperoncini
• 1 cup crumbled feta cheese

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 1 hr 50 mins


• in a small bowl, mix the balsamic vinaigrette, juice from 1/2 lemon, oregano, and 1/2 teaspoon black pepper. place chicken in a large resealable plastic bag. pour marinade over the chicken, seal, and refrigerate for at least 1 hour.
• preheat an outdoor grill for high heat.
• toss the shredded cucumber with 1 teaspoon kosher salt, and allow to sit at least 5 minutes. in a medium bowl, mix the yogurt, sour cream, 1 tablespoon lemon juice, rice vinegar, and olive oil. season with garlic, fresh dill, and greek seasoning. squeeze the cucumber to remove any excess water; stir into sauce. season to taste with kosher salt and pepper. refrigerate until ready to use.
• remove chicken from marinade and place on prepared grill. discard remaining marinade. cook chicken until juices run clear, about 8 minutes on each side. remove chicken from heat, and allow to sit about 10 minutes before slicing into thin strips.
• place pita rounds on the grill, and cook for about 2 minutes, until warm, turning frequently to avoid burning. arrange warmed pita, sliced chicken, lettuce, onion, tomato, olives, and pepperoncini on a serving platter. serve tzatziki sauce and feta cheese in separate bowls on the side. stuff pita pockets with chicken and toppings to serve.

Slow Cooker Chicken Taco Soup

Ingredients

• Servings: 8
• 1 onion, chopped
• 1 (16 ounce) can chili beans
• 1 (15 ounce) can black beans
• 1 (15 ounce) can whole kernel corn, drained
• 1 (8 ounce) can tomato sauce
• 1 (12 fluid ounce) can or bottle beer
• 2 (10 ounce) cans diced tomatoes with green chilies, undrained
• 1 (1.25 ounce) package taco seasoning
• 3 whole skinless, boneless chicken breasts
• shredded cheddar cheese (optional)
• sour cream (optional)
• crushed tortilla chips (optional)

Recipe

Preparation Time: 15 mins Cook Time: 7 hrs

Ready Time: 7 hrs 15 mins


• place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. add taco seasoning, and stir to blend. lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. set slow cooker for low heat, cover, and cook for 5 hours.
• remove chicken breasts from the soup, and allow to cool long enough to be handled. stir the shredded chicken back into the soup, and continue cooking for 2 hours. serve topped with shredded cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

Lime Chicken Soft Tacos

Ingredients

• Servings: 10
• 1 1/2 pounds skinless, boneless chicken breast meat - cubed
• 1/8 cup red wine vinegar
• 1/2 lime, juiced
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 green onions, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 10 (6 inch) flour tortillas
• 1 tomato, diced
• 1/4 cup shredded lettuce
• 1/4 cup shredded monterey jack cheese
• 1/4 cup salsa

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• saute chicken in a medium saucepan over medium high heat for about 20 minutes. add vinegar, lime juice, sugar, salt, pepper, green onion, garlic and oregano. simmer for an extra 10 minutes.
• heat an iron skillet over medium heat. place a tortilla in the pan, warm, and turn over to heat the other side. repeat with remaining tortillas. serve lime chicken mixture in warm tortillas topped with tomato, lettuce, cheese and salsa.

Angela's Awesome Enchiladas

Ingredients

• Servings: 5
• 2 pounds skinless, boneless chicken breast meat - cut into chunks
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 1/4 cups sour cream
• 1/4 teaspoon chili powder
• 1 tablespoon butter
• 1 small onion, chopped
• 1 (4 ounce) can chopped green chilies, drained
• 1 (1.25 ounce) package mild taco seasoning mix
• 1 bunch green onions, chopped, divided
• 1 cup water
• 1 teaspoon lime juice
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 5 (12 inch) flour tortillas
• 3 cups cheddar cheese, shredded, divided
• 1 (10 ounce) can enchilada sauce
• 1 (6 ounce) can sliced black olives

Recipe

Preparation Time: 45 mins Cook Time: 1 hr

Ready Time: 1 hr 45 mins


• place the chicken in a large pot and add water to cover. bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the chicken pieces are no longer pink, about 10 minutes. shred chicken by placing two forks back to back and pulling meat apart. set the shredded chicken aside. meanwhile, combine the cream of chicken soup, sour cream, and chili powder in a saucepan. bring to a simmer over low heat, stirring occasionally, then turn off the heat and cover to keep warm.
• heat the butter in a skillet over medium heat. stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. add the shredded chicken, chopped green chilies, taco seasoning, half of the bunch of chopped green onion, and water. allow to simmer for 10 minutes. stir in the lime juice, onion powder, and garlic powder; simmer for an additional 10 minutes.
• preheat an oven to 350 degrees f (175 degrees c). stir 1 cup of the soup mixture into the skillet with the chicken mixture. spread the remaining soup mixture on the bottom of a 9x13 inch baking dish.
• fill each tortilla with chicken mixture. sprinkle cheddar cheese over the chicken filling before folding the tortillas, reserving half of the shredded cheese for topping the enchiladas. fold tortillas over the filling and place seam-side down in the prepared pan.
• pour enchilada sauce evenly over the enchiladas. cover with the remaining 1 1/2 cups of cheddar cheese. sprinkle the reserved chopped green onions and the sliced olives on top of the cheese. bake in the preheated oven until filling is heated through and the cheese is melted and bubbling, about 25 minutes.