Recipes

Chopped Italian(ish) Salad!! 🥗 | the homemade rendition of my lunch order every day on set at MasterChef Junior — I swap out the traditional salami and provolone for some grilled or... | By Daphne Oz | Is served. You Maybe you've heard MasterChef Junior is back on the air and you can watch Mondays on Fox 87 Central. We're going to make the Italian ish chopped salad that I ate for lunch basically every day on set for two reasons. First of all, it is literally what I was craving. It is so flavorful, so filling but light and energizing because it's tons of colorful veggies, great hits of protein from the chickpeas and the chicken, the most delicious, easy Italian mini bread that's perfect to keep on hand for sumptuous salad throughout the week and also because we were eating so much else on set that I just wanted something simple for lunch and I feel like you're going to fall in love with the salad the same way that I did why Italian ish because I'm swapping this more traditional salami and provolone combo for chicken breast you can grill it you can blacken it I'm going to actually do it in a cast iron skillet today and some shaved Parmesan which doesn't feel that untraditional. Let's get started. First thing we're going to do is make up some pickled red onions. Another thing I love to have around the house throughout the week. They're great on salads and sandwiches. They're great little crackers with little cheese for snack but in this salad they provide the perfect salty, sweet, juicy pop to compliment all the other wonderful flavors here. So, get yourself a red onion and because they are so good on so many things. Go ahead and make a big batch. There's no reason to go through this process just to make enough for the salad. Vidalia or sweet onion would work great here too but I like the color. I like that little pink pop. I basically slice up to the midpoint maybe a little bit past just to where the balance starts to feel off flip it. Into a medium-sized saucepot with equal parts, apple juice and apple cider vinegar and the reason I like this combo is you don't need to use any granulated sugar this way. It's the right balance of sweet to acidity. Come on over. We are going to add apple juice. And then an equal part of apple cider vinegar. I mean, I'm eyeballing here but probably a cup of each I would say. I am now going to grab coriander seed which I think is the perfect combo in these pickled red onions. Brings just like a little citrusy spice note. I'm probably going to go for like three tablespoons of these. Maybe even a quarter cup and then, you need some salt. Again, these are pickled red onions so a good amount of salt, at least two teaspoons. Give that a little stir just to dissolve the salt into the liquid and press your onions into the mix and then turn that over a medium high heat. Bring it up to a simmer. Let it go a few minutes. Kill the heat. It's going to sit and continue to pickle, cool down, and it will be perfect. You'll see it turns a bright pink, really soft and tender, very flavorful and juicy and it will be perfect for our salad. So, while the onions are cooking, I'm going to go ahead and get started on our chicken breast. I really like to leave it quite simple because there's so much gorgeous flavor and texture happening in this salad that you really don't need to spend a ton of time here. You can. If you feel like going wild and crazy on the chicken, please do. Get yourself a separate cutting board. Just because these are very kind of like thick chicken breast. I am going to slice them in half. It'll help them cook faster and ensure that I'm getting lovely juicy meat throughout just holding my palm flat so I make sure that it's good and protected and just working my way through and I'm just going to add some salt, little pepper, maybe a little garlic salt, it's all you need. Okay, salt. I love that so many of you are like, your spice cabinet looks just like my spice cabinet. Yeah, because we like our spices and we don't always have time to go back and organize them but we know where everything is. It makes sense. A little bit of garlic salt and yeah, why not oregano? Ooh, you know it would be nice if it's if you or just people who like it spicy are eating the salad. You can add a little chili flake on here. Very nice. Just a splisity splash of all olive oil here just to help the spices coat give those a quick toss and we're going to work as quickly as possible because looking at raw chicken breast is horrible set those aside until we're ready to cook you'll see I'm kind of working in layers of flavor so I did the onions first because they need a chance to cool and really maximize their flavor I'm letting the chicken marinate now to again build in all that flavor I can there I'm going to make the vinaigrette quickly so that the garlic has a chance to infuse the olive oil and the red wine vinegar combo and then we will just basically assemble the other little bits and bobs. I let the onions boil a minute or two. I'm taking them off the heat now and as they continue to sit in that now hot apple cider vinegar and apple juice combo, they'll continue to soften, they'll continue to flavor up, sweeten up, get that nice little vinegary hit going. For the vinaigrette, let's go for four cloves of garlic and this is going to make a nice amount so that you can have some leftover to keep in your fridge throughout the week. Um just pop em out of their skins. Since these cloves quite small I might be going for slightly more than four but you do you there's no essential amount although I will say that like the memory the the smell memory of my childhood would be garlic cooking in olive oil for my grandfather's Sunday sauce or the extreme amount of garlic in my grandmother's now famous eggless Caesar salad so clearly are a family that doesn't say no to garlic. At this point, you can either press this garlic or grate it. I already have my knife handy and I want it to be super smooth and combined into this vinaigrette. So, I'm going to cream this garlic. You can also just throw everything into a blender or use your immersion blender and get a very emulsified creamy vinaigrette. Alright, so just chop your garlic up, add some salt. Once it's good and chopped, then, you're going to take the, I'm holding the dull side of my blade and you're just going to start smoothing it against the sharp edge of your blade using that salt almost to help exfoliate kind of. Okay, so once it's at a lovely, smooth place and you can keep going but this is plenty for vinaigrette purposes. Go ahead and add your creamed garlic into your bowl along with a squeeze of Dijon mustard. Call it a teaspoon, half a cup of olive oil, half a cup of red wine vinegar. Let's do, let's start with, eh, I would say we'll start with half a lemon but I feel like I know that I'm going to want the full lemon. Remember we already have the salt in here so I'm going to add a teaspoon of oregano right into our blend. I need to get some more pepper and then the famous if controversial. Pinch of sugar. So we're talking about like a teaspoon. For this whole lovely vinegary mix. Whisk it all together. The smell guys. The vinegar, the sweetness, the tangy acidity. Fresh lemon garlic is beyond. And truly unbelievably, it's not too much garlic. It's actually the perfect amount of garlic and because of that, I'm going to add a little bit of garlic salt in here. I'm adding these pepperoncini peppers in with the salad which is why I'm not going too crazy here because we're getting saltiness and browniness from these two but just a splash, just a splash of that pepperoncini brine It's so good. It's so good. Okay, it's time to cook the chicken. In order to guarantee ourselves as much success as possible, we're doing two things. First of all, we are going to grease this pan up nicely. I took a little olive oil and just rubbed it with a paper towel before I get it over a high heat and get this pan nice and hot. That's going to help seal a crust on the chicken which is going to lock in moisture and also make it easy to release so we're not fighting with the chicken in the pan. Just wait. Be patient. Let it get really hot. When you lay the chicken in, it should sizzle immediately which is how you know that it is at the right temperature. Can also test it by splattering a little water and seeing if it evaporates right away which it should. Little magic trick. Go ahead and drop the heat to a medium high just so you don't risk cooking the chicken too fast or burning it into the pan. Happy days. You just want to make sure the chicken isn't touching. You don't want it steaming. You want it having as much surface area on the hot heat of the pan as possible. While the chicken is cooking and our onions are cooling, I'm going to prep my greens. I love a combo of curly kale and shredded romaine it keeps it juicy but with plenty of chew on it go ahead and just take the woody stems off just kind of bunch it together and put a nice thin slice on your kale just keep gathering it up and putting this nice thin slice on the kale is of course going to make it a lot easier to chew it also opens it up to soak up lots of that yummy flavor from the vinaigrette just in case my grandmother is watching I will wash this kale grab yourself a head of romaine and we are going to put a thin slice on this as well just going to take off some of the gnarly top pieces that are a little bit brown and out. These don't need to be as thin because romaine is so much more tender, toss it all together, rinse it off. Okay, come check on the chicken with me. If you look in the pan, you can see it's still a bit pink here at the center. I'm going to flip it and let it continue cooking and even though it's not super golden brown yet, I'm actually kind of going to allow myself the opportunity to flip back and forth. That I find distributes the liquid properly, it gets it really moist and delicious and ensures I'm not going to overcook it on one side and then be rush to the other side and get no color on it. Let's wash some lettuce. Washed lettuce. Let it hang out and dry just a little bit more because there is nothing that ruins salad quite so fast as bad vinaigrette especially raspberry vinaigrette, the worst but the second thing that could really hurt salad is when your greens are wet and the vinaigrette, whatever you're using goes running off to the edges and that's just, you know, you've worked hard on that perfect vinaigrette so don't waste it. Okay, the chicken is gorgeous. Golden brown Perfection. Look at that. Super juicy. Set those off to the side. I'm going to quickly chop up some cucumbers. I'm using Persian or baby cucumbers. I just find that the flavor is powerful, delicious, and they're not too watery. So, they've got great texture, nice and crunchy. Give it a quick chop. Doesn't need to be too small because you actually want the texture of these coming through. Keeps the salad really lovely, juicy, and flavorful. I'm just going to go ahead and chop up some cherry tomatoes. These are a little bit larger. Maybe like mini plum tomatoes. So, I'm just chopping them into quarters. Now, my friends, we are ready to assemble. Giant wooden salad bowl of course. Take all your lovely and now perfectly dry lettuce and add it to the bowl and then what I like to do is toss the greens together with the chickpeas about a cup of chickpeas throwing in here and the cucumbers and I like to give those a quick toss with the vinaigrette just to start that flavoring process happening and then we'll assemble everything else right on top and it's a beautiful presentation go ahead and give your vinaigrette another whisk and the beauty of having made this about 20 minutes ago now is that the garlic has had time to infuse the olive oil and vinegar it's also mellowed out a little bit so it's not quite that same raw bite go ahead and splash that over your salad I did promise you leftover vinaigrette but I also had not intended to make enough for quite so many people so. It will be enough for a large salad or to have some leftover and give it a quick toss. Oh, look at My mouth is watering so much right now. I can't wait to have some lunch. Now, I'm going to add in some sliced pepperoncini. These are not too spicy. They're a little pick a little briny. Salty. Okay, maybe I just like spicy things. They're a little spicy but I like em a lot. Layer those in. Adding in about a/ 4 cup of those pepperoncini. Give that another quick toss. Go ahead and arrange the salad like so and we are going to add our cherry tomatoes to one area AM. We've given our chicken a minute to rest. Let's check and see how we did. Ah. Juicy, gorgeous, super flavorful. Just go ahead and give your chicken a quick chop. Chicken going in. Gorgeous hot pink pickled onions going right into the mix here and then of course we've gotta have the king of cheeses. That beautiful Parmesan shredding it right. Ooh. If that doesn't look like the most sumptuous and inviting and delicious, easy, flavor packed, protein packed, so good for you and so delicious lunch. I don't know what does. Flaky salt right on top. Yum. Let's toss it all together. Bring this baby home. When I tell you the layers of flavors and textures in this blend, the acidity and the sweetness and the saltiness and then that good bit of parmesan Parmesan just balancing it all out with a little bit of salty creaminess. I am about ready to drool on this salad. It is my favorite. When I tell you I could basically eat the salad every single day and I have I'm not lying it is so delicious the balance of flavors here is out of control sweet salty a little bit of pickly brinines from the pepperoncini the beautiful juiciness of the pickled red onions which I have to say are a monster edition here flavorful layered but relatively easy impact 10 out of 1011 out of 10 sharing with your family and friends priceless potentially over it.

5M views · 21K reactions | Prime Rib for Beginners | How to make Prime Rib for Beginners. Use this formula for cook time. For every pound multiply by 5 and cook at 500f degrees then turn off heat and leave... | By My Healthy Dish | Facebook

Brenda Reid

216 reactions · 43 shares | Simple and it looks delicious Ingredients: - 6 Chicken Thighs (boneless/skinless) - 1 French Onion Soup Mix - 3T Olive Oil - 2 Onions, chopped - 1.5 cups Long Grain Rice - 2 cups Chicken stock - 3 tosp sour cream (could use heavy cream or cream cheese) - 1 large handful of spinach leaves Recipe 1. In a large frying pan, sauté onions with some butter/oil and some salt. Once cooked through (about 7 minutes), remove from pan and set aside. 2. Coat your chicken with French onion soup mix. Heat 3. 3tbsp of oil in the same large frying pan and sear chicken on both sides (about 2 minutes each side) until nice and golden. Remove from pan. 1. In the same pan, add the rice and cook for 1 minute, stirring. Then add the stock, sour cream and salt some and bring to a simmer (3-4 minutes). 2. Add the onions, some spinach leaves and chicken back into the pan and then cover and continue to simmer for 20-25 minutes. : : 🎥: @kinda_healthy_sam ➡️:Follow @foodstagramafrica for daily delicious recipes 🤤 💬: Comments with your take on the recipe 🏷️: Tag a foodie friend | FoodstagramAfrica

379K views · 32K reactions | COMMENT ‘RECIPE’ to receive a direct link to this recipe in your DMs inbox 🥦🧀🔥 This CREAMY PESTO VEGETABLE BAKE is high in protein, low in carbs and big on flavor. This is my meal prep bestie! Full recipe is on my website: https://hungryhappens.net/creamy-pesto-vegetable-bake-gluten-free/ 💙Stella | Stella Drivas 🇬🇷🇺🇸

12M views · 131K reactions | Garlic Potato Stacks - the holiday side dish you never knew you needed. 🥔 #potato #potatorecipe #easyrecipe #plantbased #vegan #sidedish #thanksgivingrecipe #sidedishrecipe #easyrecipe #simplerecipe #quickrecipe #plantbased #plantbasedrecipe | PlantYou

Pasteleria

The Best Holiday Cookie and Candy Recipes | This is one of my grandmother’s Christmas cookie recipes | Facebook

263K views · 6.1K reactions | How to Make Ina’s Parmesan-Roasted Cauliflower 🧀 | Barefoot Contessa: Back To Basics | Not a cauliflower fan? Add cheese. Ina Garten transforms cauliflower into a crowd-pleaser! 🧀 #BarefootContessaBackToBasics | By Food Network UK | I have to admit, I didn't always love cauliflower but then I discovered roasting it. Change my mind completely and then, I started roasting with Parmesan and Greer cheese. Hmm, that made it even better. So, I had this section on my website called Ask Ina and people send in the most interesting questions and recently, somebody said, how do you cut a cauliflower so it doesn't get all over the kitchen and I thought, why does the cauliflower get all over the kitchen and I realized what they were doing is they were cutting it through the top like this. If you cut it in slices like that, you get cauliflower all over your kitchen and it's a mess but this is what you want to do and clearing off the mess first. You take cauliflower, cut off the bottom because you don't want the green parts and then instead of cutting it through the top, what you do is cut it through the bottom is take out the core with small knife Just like this. And then instead of cutting it through the top, what I do is I cut it through the stem and then just pull it apart and then you don't have cauliflower all over your kitchen. It's a lot of cauliflower. Just going to test them on a sheet pan. I need lots of olive oil because I want it to brown really well. Just pour it on. Lots of salt. I want it to taste great. And pepper and just toss it all together. This is going to cook at 350 degrees for about 30 minutes. I'm just going to toss it once right in the middle just to make sure it browns really evenly. Okay, ready for the oven. Well, I actually have one in the oven and it smells like it's just almost done. This looks great. Doesn't it look fantastic? So, I've two kinds of cheese that I'm going to put on it. I have a cup of Greer. Cheese makes everything taste better, right? And a cup of Parmesan So this goes back into the oven for two minutes just till the cheese melts. Now, I think we all remember our grandmothers cooking vegetables until they were soft and mushy and then, we started blanching them so they were little crisp but I have to say, once you go to roasting vegetables, you never go back again. Put something in the oven, set a timer, forget about it, and you have the most delicious vegetables you can possibly imagine like roasted cauliflower with chopped parsley, Parmesan, and grier. Isn't that delicious? So good.

987K views · 13K reactions | Easy, Cheesey Croissant Breakfast Bake | Easy, Cheesey Croissant Breakfast Bake | By Robyn Q | Alright, that's six ounces of cream cheese that I added to my croissants. I'm just going to spread that out into an even layer. You just want to make sure that that covers our bottom of our croissants. We're going to add some bagel seasoning to each of these. I'm just going to sprinkle a little bit on. You definitely could add a different seasoning if you're not a fan of this but I am a huge fan of the Everything bagel seasoning. We're going to add our tops on to our croissants. Alright, the next thing we want to do for that easy breakfast bake is we're just going to cut our croissant into four pieces. Alright, last one. Just cutting that into fours. Just like that. Super easy. Okay, let's set this aside and I've got a nine by thirteen baking dish and we are just going to brush it with butter just all over the bottom and a little bit on the sides. Alright, our pan is coated. So, I'm just going to slide in those croissants that we cut and we just are going to add them to our buttered dish. Right. I've got some bacon that I cooked. I've got six slices. We are going to slice that up. You definitely could use breakfast sausage if you want to or ham. Whatever you like. We're just going to start sprinkling that right on top of that croissant. Alright next we're going to make our egg mixture. We're going to bring in our bowl and I have got six eggs that we are going to add to our bowl. Add milk to this. I have one cup of milk. We're going to add some fresh thyme. You definitely could do parsley, whatever you like. You're just going to whisk that together until those eggs are mixed in with that milk. You definitely can add dried herbs if you want to. If you don't have fresh herbs, I still have fresh herbs. So, I'm pretty excited about that. We're just going to add that egg mixture right on top of our croissants. Pour it all over. We have to have some cheese or at least my family believes we do so and I do too. So, I have a couple of shredded cheddar cheese. I have my oven set at 375 degrees and this is only going to take 25 to 30 minutes. I can't wait for you to see it. Alright, our easy croissant breakfast bake is done and I'm just going to sprinkle it with that leftover thyme that we have. Oh, you can hear that. Mm mm mm. Cut into this. Be good. Under that. Oh you can see all that cream cheese. Okay. That's what I like. Look at that cream cheese. You can see the egg in there. Easy croissant breakfast bake. Absolutely delicious. Yum.

975K views · 3K reactions | Crockpot Cranberry Pork Tenderloin | Crockpot Cranberry Pork Tenderloin Delicious and easy dish for your next dinner Original video produced by Network Media, My Life, and Robyn Q | By My Life | Alright, I've got two pork tenderloins that I'm adding to my Crock Pot. I'm going to bring in my bowl. We are going to pour in two cans of whole berry cranberry sauce. Gonna place a half a cup of brown sugar in with it and a third of a cup of chicken stock. I'm going to pour in two tablespoons of apple cider vinegar and I've got one clove of garlic that I made. I've got some cornstarch and I'm doing one heaping tablespoon of cornstarch in there. Gotta season it up with some pepper. We can't forget the salt. Okay, I'm going to bring in my spoon. We're just going to stir that until it's all combined. Pour that right on top of those pork tenderloin. Gotta make it cover the whole thing. I'm just going to take my spoon and just spread it out making sure that it covers all of that pork tenderloin. Got my lid. We're going to place that on our crock pot. I'm doing this on high for two hours but you definitely could do it on low for four. Alright, our Crockpot pork tenderloin with cranberry sauce is done. Look at that. Okay I'm going to put them as gracefully as I can. Oh yeah nice and tender. Whoa. Look how juicy that is and how tender and how hot of course. So tender. So delicious. Gotta try this one. Yum.

Simple Sugar-Free Peanut Butter Cookies with Just 3 Ingredients