Soft Mahi Mahi Tacos

Soft Mahi Mahi Tacos with 

A warm, flavorful dish filled with mahi-mahi, fresh fruit and ginger-lime dressing. Unique, yet tasteful, this recipe is inspired by the fresh seafood recipes in Mexico and Central America. I serve chips and salsa on the side.

Recipe by Fiestaqueen

Updated on July 11, 2021

Prep Time:

50 mins

Cook Time:

10 mins

Total Time:

1 hrs

Servings:

6

Yield:

6 tacos

Jump to Nutrition Facts

Ingredients

1 tablespoon olive oil

salt and pepper to taste

6 (3 ounce) fillets mahi mahi fillets

⅓ cup sour cream

1 tablespoon lime juice

1 teaspoon minced fresh ginger root

¼ teaspoon ground cumin

1 dash cayenne pepper

1 large mango - peeled, seeded and diced

1 cup diced fresh pineapple

1 avocado - peeled, pitted and diced

1 jalapeno pepper, minced

6 (6 inch) flour tortillas, warmed

1 cup chopped fresh cilantro

Directions

Heat the olive oil in a large skillet over medium-high heat. Season the mahi-mahi with salt and pepper. Cook the fillets in the hot oil until the fish is golden brown on each side, and no longer translucent in the center, about 3 minutes per side.

Meanwhile, whisk together the sour cream, lime juice, ginger, cumin, cayenne pepper, salt and pepper to taste; set aside. Gently combine the mango, pineapple, avocado, and jalapeno in a bowl.

To assemble, place a cooked mahi-mahi fillet into the center of a warmed tortilla. Place a scoop of the mango salsa onto the fish, then drizzle with the sour cream sauce, and finish with a generous pinch of chopped cilantro.

STARBUCKS CRANBERRY ORANGE SCONES COPYCAT RECIPE

STARBUCKS CRANBERRY ORANGE SCONES COPYCAT RECIPE

Author: Sandra Flegg

 

Total Time: 25 minutes

 

Yield: 8 scones

This Starbucks Cranberry Orange Scones Copycat Recipe is easy to make on your first try and you're going to love the sweet orange glaze that is drizzled over top of these buttery scones. They're perfect for the holiday season!

INGREDIENTS

2 and 1/2 cups all purpose flour

2 Tablespoons granulated sugar

2 and 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup cold butter, cut into small cubes

1 cup fresh cranberries, chopped (leave a few whole)

Zest from one orange, divided (reserve 2 teaspoons for glaze)

1 cup buttermilk

1 large egg, lightly beaten

Glaze

2 teaspoon orange zest

1 cup powdered sugar

2 Tablespoons orange juice

INSTRUCTIONS

Preheat oven to 425°F. Line large baking sheet with parchment paper.

In a large bowl, whisk together dry ingredients: all purpose flour, granulated sugar, baking powder, baking soda, salt and orange zest. (Note: set aside 2 teaspoons of orange zest to use in the glaze).

With clean hands, or using a pastry blender, cut in cold butter until mixture resembles coarse crumbs.

Add buttermilk and stir with a fork until a soft dough forms.

Fold in the cranberries. Lightly flour your hands and press dough into a ball. 

Sprinkle work surface with a little all purpose flour and knead dough 6 to 8 times.

Pat dough into a ten inch circle and cut into wedges using a pastry cutter, sharp knife or a pizza cutter will work as well. 

Separate wedges and place on preapred baking sheet. Brush with lightly beaten egg. 

Bake in 425°F for 13 to 16 minutes. Move to wire cooling rack and cool for a few minutes before glazing.

For glaze: In a small bowl, combine powdered sugar, orange juice and 2 teaspoons of orange zest. 

You might need to add a little more powdered sugar or and little more orange juice to get the right drizzling consistency. Use a spoon to drizzle glaze on top of each scone. Enjoy!

HOMEMADE CHICAGO STYLE DEEP DISH PIZZA

HOMEMADE CHICAGO STYLE DEEP DISH PIZZA

INGREDIENTS:

For the Dough:

3¼ cups all-purpose flour

½ cup yellow cornmeal

1½ teaspoons salt

2 teaspoons sugar

2¼ teaspoons instant yeast

1¼ cups water, room temperature

3 tablespoons unsalted butter, melted

4 tablespoons unsalted butter, softened

1 teaspoon + 4 tablespoons olive oil, divided

For the Sauce:

2 tablespoons unsalted butter

¼ cup grated onion

¼ teaspoon dried oregano

½ teaspoon salt

2 garlic cloves, minced

1 (28-ounce) can crushed tomatoes

¼ teaspoon sugar

2 tablespoons coarsely chopped fresh basil

1 tablespoon olive oil

Freshly ground black pepper

For the Toppings:

1 pound mozzarella cheese, shredded (about 4 cups)

(Pepperoni)

¼ cup grated Parmesan cheese

Directions

Make the Dough: Whisk together the flour, cornmeal, salt, sugar, and yeast in a large bowl.

Add water and melted butter and mix on low speed, using a dough hook, until fully combined, 1 to 2 minutes, scraping sides and bottom of bowl occasionally. Increase speed to medium and knead until the dough is glossy and smooth and pulls away from sides of the bowl, 4 to 5 minutes. (You can easily make this by hand, mixing in the water and butter with a spatula and then kneading by hand.)

Coat a large bowl with 1 teaspoon olive oil. Using a greased spatula, transfer the dough to the bowl, turning to coat the dough in oil; cover tightly with plastic wrap. Let rise at room temperature until nearly doubled in volume, 45 to 60 minutes.

Make the Sauce: While dough rises, heat the butter in a medium saucepan over medium heat until melted. Add onion, oregano, and salt; cook, stirring occasionally until liquid has evaporated and onion is golden brown, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.

Stir in tomatoes and sugar, increase heat to high, and bring to a simmer. Lower heat to medium-low and simmer until reduced to about 2½ cups, 25 to 30 minutes. Off the heat, stir in the basil and olive oil, then season with salt and pepper.

Laminate the Dough: Turn the dough out onto dry work surface and roll into a 15×12-inch rectangle. Using an offset spatula, spread the softened butter over the surface of the dough, leaving a ½-inch border along the edges. Starting at the short end, roll the dough into a tight cylinder. With seam side down, flatten the cylinder into an 18×4-inch rectangle.

Cut the rectangle in half crosswise. Working with one half, fold into thirds like a business letter; pinch seams together to form a ball. Repeat with the remaining half. Return balls to the oiled bowl, cover tightly with plastic wrap and let rise in refrigerator until nearly doubled in volume, 40 to 50 minutes. Meanwhile, adjust oven rack to lower position and preheat oven to 425 degrees F.

Bake the Pizzas: Coat two 9-inch round cake pans with 2 tablespoons of olive oil each.

Transfer 1 dough ball to dry work surface and roll out into a 13-inch circle. Transfer dough to the pan by rolling the dough loosely around a rolling pin and unrolling into the pan. Lightly press dough into the pan, working into corners and 1-inch upsides. If dough resists stretching, let it relax for 5 minutes before trying again. Repeat with remaining dough ball.

For each pizza, sprinkle 2 cups mozzarella evenly over the surface of the dough. (If you’re using any meat or veggie toppings, add them now, on top of the cheese.) Spread 1¼ cups tomato sauce over the cheese (or toppings) and sprinkle 2 tablespoons Parmesan over the sauce. Bake until crust is golden brown, 20 to 30 minutes. Remove pizza from the oven and let rest 10 minutes before slicing and serving.

Cream Cheese Chicken Enchiladas

Cream Cheese Chicken Enchiladas - Don't Lose This Recipe

Ingredients

3 cups salsa, divided

1 (8 ounce) package cream cheese, softened

4 stalks green onions, chopped, divided

2 ½ cups Cheddar cheese, divided

2 ½ cups shredded Monterey Jack cheese, divided

12 (8 inch) flour tortillas

Directions

Preheat the oven to 350 degrees F (175 degrees C).

Mix 2 cups salsa, cream cheese, and 1/2 of the green onions in a bowl until thoroughly combined. Add 2 cups Cheddar cheese and 2 cups Monterey Jack cheese and lightly stir to combine.

Spoon a scant 1/2 cup of cheese filling in a line down the center of each tortilla. Roll tortillas around the filling. Place enchiladas, seam-side down, in a 9x13-inch baking dish.

Spread remaining 1 cup salsa over the tops of the enchiladas.

Lightly mix remaining 1/2 cup Cheddar and 1/2 cup Monterey Jack in a bowl. Sprinkle cheese mixture over the enchiladas then scatter remaining green onions over top. Cover the dish with aluminum foil.

Bake in the preheated oven until cheese is melted and bubbly, about 20 minutes.

BEST RANCH DRESSING HOMEMADE

Best ranch you’ll ever taste and its homemade

Ingredients

½ cup buttermilk

            ½ cup mayonnaise

            ½ cup sour cream

            ⅛ tsp black pepper

            ¼ tsp sea salt

            ¾ tsp garlic powder

            ¼ tsp onion powder

            ¾ tsp parsley

            ½ tsp chives

            1 tsp dill weed

            1 to 3 tsp fresh lemon juice

Instructions

FIRST STEP:

In a large bowl add in the sour cream, buttermilk, and mayonnaise.

Stir in 1 ½ tbsp fresh lemon juice

SECOND STEP:

Using a whisk, add in each of the herbs and spices and whisk well to combine

Add more lemon juice to obtain your desired consistency.

THIRD STEP:

Place into jars or squeeze bottles and then place into the refrigerator.

FOURTH STEP:

On a piece of tape, write an expiration date for one week.

Enjoy!

OLD OVEN PEACH COBBLER

Old oven peach cobbler

*ingredients:

°1 can peaches, sliced, drained

°1 cup Bisquick mix

°1 cup milk

°1/2 teaspoon nutmeg

°1/2 teaspoon cinnamon

°1/2 cup melted butter

°1 cup sugar

°Vanilla ice cream (optional)

* Directions : 

 Preheat oven 375 degrees

In an 8" x 8" baking dish, stir together the Bisquick mixture, milk, nutmeg, and cinnamon until well combined. Stir in melted butter.

In  sized bowl, blend sugar & peaches. Pour peaches on cobbler's crust.

Bake for 45 minutes to an hour, or until crust is golden. Put vanilla ice cream on top

Enjoy!

INDIAN FRYBREAD

Indian Fried

*Ingredients

°3 cups flour

°2 teaspoons baking powder

°1/2 teaspoon salt

°1 1/2 cups hot water

°frying oil

*How to make:

Add flour, baking powder and salt in a bowl and mix well, add hot water and stir with a spoon. The dough will be sticky.

Shape into a ball and leave covered for 45 minutes, separating the dough into 12-16 balls

Using your palm and fingertips, press each dough into a circle and using your fingertips into a thin, round circle about 4-5 inches in diameter

Heat the oil in a frying pan over medium/high heat or a quick frying pan over a frying pan until hot

Add one piece of bread at a time to the hot oil and simmer until golden brown, then flip. About a minute on each side *Variable for how hot oil is heated.

Remove it from the oil and let it dry on paper towels.

Enjoy !

Country Cabbage Rolls

Country Cabbage Rolls Straight From A Mennonite Kitchen - A Recipe You Don’t Wanna Miss

Ingredients

1 large savoy cabbage

2 pounds lean ground beef

2 medium to large onions

2 tablespoons canola or Bertolli olive oil .. or even butter is fine

1 cup white or brown rice. . . and 2 cups water3

Eggland’s Best eggs

1 1/2 teaspoons Morton salt

1 teaspoon pepper

2 cans tomato soup

2 small bottles (individual serving sizes) tomato juice or vegetable cocktail . .like V8

1 can or small carton chicken broth

Remove the leaves from the cabbage, cutting away the tough part closest to the core.

Spray your large casserole or two small casserole dishes with cooking spray.

Put about a 1/3 to 1/2 cup meat mixture at the bottom of the leaf and roll up. . the meat amount varies depending on the size of the leaf. . repeat until all the meat is used up.

In a large mixing bowl. . .combine the tomato soup, juice, and broth. . pour evenly over the cabbage rolls. Cover with foil. . or the lid.

Bake the cabbage rolls slowly at 325 for two hours. . serve or cool on the counter. .remove the foil (if you don’t. . you will have little bits of foil on your cabbage rolls where ever it touches. .) cover with plastic wrap. .and either refrigerate or freeze.

For reheating . .thaw first if frozen . .remove the plastic wrap and cover with a lid or foil. . and just reheat in the oven. . for about an hour .. at 325. . . or if you want, they can be reheated beautifully in the microwave on sensor reheat.

Instructions

In the bag that you brought your savoy cabbage home. . .place the cabbage in the freezer and leave for 12 hours or overnight.. . .remove and leave to thaw at room temperature. .this will take awhile. . so I often take it the night before the day I want to make the cabbage rolls. The leaves will be soft and easy to use without having to boil them.

In a small saucepan or a microwave safe covered dish. . .cook the rice. . set aside to cool. The rice can be made the day ahead and kept chilled in the refrigerator overnight.

Chop the onions fine and saute them slowly until they are golden brown. . .set aside to cool.

In a large bowl, break apart the ground beef, add the salt, pepper, eggs, sauteed onions and the rice. . mix together until combined. . use your hands.

CRACKER BARREL MEATLOAF

"I've made meatloaf for years but never thought it was memorable. This recipe is! I had my neighbors over for dinner (it makes a lot of meatloaf) and it was hit with everyone."

Cracker Barrel Meatloaf 😋

INGREDIENTS

2 pounds lean ground beef

1 small finely diced onion

1/2 cup finely diced bell pepper (optional)

1 1/2 sleeves of crushed Ritz crackers (48 crackers total)

4 oz. shredded sharp cheddar or Colby cheese

3 eggs

1/2 cup milk

1 tsp. salt

1/4 tsp. black pepper

For the topping:

1/2 to 3/4 cup ketchup

2 tbsp. brown sugar

1 tsp. mustard

DIRECTIONS

Preheat oven to 350 degrees Fahrenheit.

In a small bowl, combine the ketchup, brown sugar, and mustard. Place to the side. This will be used later as the topping.

In a large bowl, combine the eggs, crushed Ritz crackers, cheese, milk, onion, bell pepper, salt and black pepper. Mix well.

Add in the ground beef. Mix well just to combine. Do not over mix.

Form into a loaf and place inside a baking pan or baking sheet lined with foil or parchment paper.

Bake at 350 degrees Fahrenheit for 30 minutes.

Remove from the oven and spread the topping over the meatloaf.

Bake for an additional 30 to 40 minutes or until the center is 160 degrees Fahrenheit.

Let it cool for 15 minutes before serving.

Enjoy!

CHERRY PIE BOMBS

Cherry pie bombs are a delicious alternative to traditional cherry pies, and they’re perfect for those who want to have something a little different. The best part about these hand-held desserts is that you don’t need a lot of kitchen tools– they bake right in a muffin tin! 

Ingredients

Pie Bombs

▢1 can (8-count) Pillsbury Grand biscuits, not flaky layers

▢1 cup (255 g) cherry pie filling

▢½ cup (1 stick / 113g) unsalted butter, melted

Glaze

▢2 cups (250 g) confectioners' sugar

▢3-4 tablespoons whole milk, room temperature

Instructions

Remove the biscuits from the can and use your hand to peel and separate each into two layers. Using a rolling pin, roll each layer of biscuit into a 4-inch circle. (You will have 16 circles.)

Spoon about 1 tablespoon of the cherry pie filling into the center of each circle.

Use your fingers to pull sides together and pinch to seal. Roll into balls. Make sure the dough is the same thickness all around for even cooking.

Brush all sides of the bombs with the melted butter.

Working in batches, place the bombs into an air fryer basket about 2 inches apart.

Air fry at 330°F for 7-8 minutes, or until golden brown. Remove the pie bombs from the air fryer to let them cool slightly. As they are cooling, make the glaze.

To make the glaze, in a medium mixing bowl, combine the confectioners' sugar and milk. Whisk together until smooth. Add more milk to reach your desired consistency.

Dip or roll each cherry pie bomb in the glaze. Place them on a wire rack over a baking sheet.

Let the glaze firm up. Serve warm or at room temperature.

LASAGNA SOUP

Lasagna Soup

Ingredients:

1 pound ground beef

1 small onion, diced

1 green bell pepper, diced

3 cloves garlic, minced

1 teaspoon ground thyme

2 teaspoons Italian seasoning

½ teaspoon salt

1 tablespoon brown sugar

A 32-ounce carton of chicken broth

2 (14.5 ounces) cans of petite diced tomatoes

15-ounce can of tomato sauce

2 cups broken lasagna noodles

½ cup Parmesan cheese grated

2 cups mozzarella cheese shredded

Instructions:

Brown and crumble the ground beef in a large saucepan with the onion, bell pepper, and other ingredients.

Stir in the garlic after cooking to ensure it doesn’t get burned.

The ground beef mixture should be drained of any excess grease. Place the ground beef back in the pot.

Add the thyme and Italian seasoning, salt brown sugar, and chicken broth. Dice tomatoes. Tomato sauce. Mix well and bring to a boil.

Reduce heat and cover the pot. Let it simmer gently for 20 minutes.

Stir in the lasagna noodles after 20 minutes. Stir. Stir. Let noodles simmer for about 10 minutes. Stir occasionally.

Finally, add Parmesan cheese.

Serve soup in bowls. Sprinkle with mozzarella cheese.

Homemade Jiffy Mix

Perfect Prime Rib Everytime

Perfect Prime Rib Everytime

Ingredients

1 (4 pound) prime rib roast

¼ cup unsalted butter, softened

1 tablespoon freshly ground black pepper

1 teaspoon herbes de Provence

kosher salt to taste

Directions

Place prime rib roast on a plate and bring to room temperature, 2 to 4 hours.

Preheat an oven to 500 degrees F (260 degrees C).

Combine butter, pepper, and herbes de Provence in a bowl; mix until well blended. Spread butter mixture evenly over entire roast. Season roast generously with kosher salt.

Roast the 4-pound roast in the preheated oven for 20 minutes. (If your roast is larger or smaller than 4 pounds, see footnote to calculate cooking time.)

Turn oven off and, leaving the roast in the oven with the door closed, let the roast sit in the oven for 2 hours.

Remove roast from the oven, slice, and serve.

Follow Grandma's recipes   for more delicious recipes!

SOUTHERN STYLE CHICKEN AND DUMPLINGS

Grandma's Southern-Style Chicken n' Dumplings

Prep Time

15 mins

Cook Time

1 hr 15 mins

Total Time

1 hr 30 mins

 

You will LOVE these "Southern Style" chicken n' dumplings just the way my Texas Grandma used to cook them! A big bowl of this filling hot soup is comfort food at it's very best!

Category: Soup

Cuisine: American

Keyword: chicken n' dumplings

Servings: 8 servings

Calories Per Serving: 341 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

To Cook Chicken And Make Broth:

• 1 whole chicken , thawed and cleaned (remove and discard giblets from cavity)
• 1/2 cup carrots , celery, and onion (OPTIONAL-to flavor the chicken broth)
• Water to completely cover chicken in a large stockpot.

To Make The Dumplings:

• 1 cup all purpose flour
• 1 teaspoon salt
• 2 heaping Tablespoons vegetable shortening
• 1/2 cup HOT water
• 1/2 cup plus 2 Tablespoons all purpose flour

To finish soup:

• Two large chicken bouillon cubes
• 1 Tablespoon butter
• 1/4 cup water mixed with 2 Tablespoons flour
• Salt and Pepper , to taste (approx. 1 teaspoon salt, 1/2 teaspoon pepper)

Instructions

1. Put the chicken and the veggies (if using) in a large stockpot. Cover completely with water. Bring to a quick boil, then continue cooking chicken for one hour. When done, remove chicken to large bowl to cool. Strain broth to remove leftover veggies or other particles. Return broth to stockpot.
2. Once chicken is cool, remove skin, then cut chicken into bite sized pieces. (At this point I divide the chicken pieces in half, and freeze half for use in another meal).
3. Add chicken pieces (approx. 2 1/2 cups) back into chicken broth. Heat the chicken and broth back up to boiling. Add bouillon cubes, salt and pepper (to taste).
4. While chicken is coming to a boil, make the dumplings. In a large bowl, using a pastry blender or two knives, cut the shortening and salt into the cup of flour, until shortening is the size of small peas. Add 1/2 cup HOT water and 1/2 cup, plus 2 Tablespoons of flour to the mixture. Stir and work the mixture until a soft dough ball forms (firm enough to roll out). Divide dough into 3 equal sized balls, then let the dough rest for 10 minutes.
5. Generously flour a work surface. Roll each dough ball out (one at a time), sprinkling with flour (if necessary) to keep dough from sticking to work surface. Roll out to about the size of a large pie crust (roll out thin). Cut dough into strips about an inch wide using a pizza cutter or knife. Repeat process for remaining dough balls.
6. Drop dumplings a couple at a time into hot boiling chicken/broth mixture until all have been added to pot; add butter, and continue cooking.
7. Make a slurry by mixing 1/4 cup water with 2 large Tablespoons flour. Stir well to combine, then add to soup pot, and stir well. (this helps to thicken broth a bit). Cook an additional 10 minutes on high to fully cook dumplings. Taste test broth, and add additional salt and pepper, if desired. Ladle hot soup into bowls, serve, and enjoy (especially with crusty french bread on the side!)

Recipe Notes

If you are pressed for time, you can always start with store bought chicken broth (cook the chicken in water/drain, THEN use broth in pot), and can also use a pre-cooked rotisserie chicken to get the chicken from, BUT I prefer to make it the way I have posted it, as it is far less expensive... but, hey... whatever works, right?

Nutrition Facts

Grandma's Southern-Style Chicken n' Dumplings

Amount Per Serving (1 serving)

Calories 341Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 5g31%

Cholesterol 75mg25%

Sodium 435mg19%

Potassium 230mg7%

Carbohydrates 20g7%

Protein 20g40%

Vitamin A 1515IU30%

Vitamin C 2mg2%

Calcium 15mg2%

Iron 2.1mg12%

* Percent Daily Values are based on a 2000 calorie diet.

ON POT FRENCH ONION SOUP

ONE POT FRENCH ONION SOUP

yield: 6 SERVINGS

prep time: 15 MINUTES

cook time: 1 HOUR 5 MINUTES

total time: 1 HOUR 20 MINUTES

A no-fuss version! No transferring to ramekins, no nothing! Make everything into a ONE POT WONDER and serve. So easy. SO GOOD!

 4.83 stars (18 ratings)

INGREDIENTS:

• 12 (3/4-inch-thick) French baguette slices
• 1/4 cup unsalted butter
• 3 pounds sweet onions, sliced
• 3 cloves garlic, minced
• 1/3 cup dry white wine
• 6 cups beef stock
• 4 sprigs fresh thyme
• 2 bay leaves
• 2 teaspoons balsamic vinegar
• Kosher salt and freshly ground black pepper, to taste
• 1 1/2 cups shredded Gruyère cheese
• 1/2 cup freshly grated Parmesan

DIRECTIONS:

1. Preheat oven to broil.
2. Place baguette slices onto a baking sheet. Place into oven and broil until golden brown on both sides, about 1-2 minutes per side; set aside.
3. Melt butter in a large oven-proof braiser over medium heat. Add onions, and cook, stirring often, until deep golden brown and caramelized, about 30-40 minutes.* Stir in garlic until fragrant, about 1 minute.
4. Stir in wine, scraping any browned bits from the bottom of the braiser.
5. Stir in beef stock, thyme and bay leaves. Bring to a boil; reduce heat and simmer, stirring occasionally, until slightly reduced, about 15-20 minutes. Remove and discard thyme sprigs and bay leaves.
6. Stir in balsamic vinegar; season with salt and pepper, to taste.
7. Top with baguette slices to cover the surface of the soup completely; sprinkle with cheeses.
8. Place into oven and broil until golden brown and cheeses have melted; about 3-5 minutes.
9. Serve immediately.

NOTES:

*If the onions begin to burn on the bottom of the pot, reduce heat slightly and stir in 1/4 cup water.

CHERRY VANILLA VODKA SODA

Ingredients

 

• ▢2 ounces vanilla vodka
• ▢⅛ cup maraschino cherry syrup
• ▢⅛ cup lime juice
• ▢club soda (to top)
• ▢maraschino cherries and lime wedges (optional garnish

• Fill glass with ice and pour 2 ounces of vanilla vodka 
• Add one tablespoon of maraschino cherry syrup and lime juice to each then top with club soda. Stir once before serving.
• Garnish with maraschino cherries and lime wedges

LEMON MERINGUE MARTINI

Ingredients

• 2 oz. limoncello liqueur
• 1 oz. UV Whipped Vodka
• 1/2 oz. lemonade
• 1/2 oz. fat-free half and half
• graham cracker crumbs

Instructions

1. Mix all ingredients together in a martini shaker.
2. Add ice and shake.
3. Prepare graham cracker rim by rubbing the rim of a martini glass with lemon juice or simple syrup, then dipping it in graham cracker crumbs.
4. Strain the martini into the prepared glass, being careful to avoid the graham cracker crumbs.

Carrabas Lemoncello Bread Pudding

INGREDIENTS

• ³⁄₄cup heavy cream
• ³⁄₄cup milk
• 1teaspoon vanilla extract
• ¹⁄₄cup limoncello
• 7large eggs
• ¹⁄₂cup granulated sugar
• 2quarts cubed stale bread
• granulated sugar
• ¹⁄₄cup limoncello or 1/4 cup lemon juice

DIRECTIONS

• Put bread in 9-by-9-by-2-inch pan or a 2-quart baking dish. Whisk cream, milk, eggs, sugar, vanilla extract and limoncello. Pour over bread. Let sit 20 minutes.
• Heat oven to 350°F
• Cover pudding with foil. Bake 40-50 minutes or until pudding is set.
• For simple syrup, combine limoncello and sugar in a small pan. Bring to boil, stirring, to dissolve sugar. Drizzle over bread pudding.

Fall Sangria

Fall Sangria

Gorgeous and delicious, this fall sangria is filled with the flavors and colors of autumn. Fresh apples, oranges, cinnamon, cranberries, red wine, apple cider, and vodka create an amazing cocktail you'll love.

PREP TIME10 mins

COOK TIME0 mins

TOTAL TIME10 mins

COURSEDrinks

CUISINEAmerican

SERVINGS8

CALORIES182.31 kcal

INGREDIENTS

  

• 3 cinnamon sticks extra for garnish
• 2 Honeycrisp apples chopped
• 1 orange sliced thin
• 1 cup fresh cranberries
• 1 bottle red wine 750 ml pinot noir
• 1 ½ cups apple cider sweetened, unfiltered
• ½ cup Prairie Organic Vodka
• ½ cup cranberry juice
• Juice from one lemon
• Club soda to taste

INSTRUCTIONS

 

• Place the cinnamon sticks, apples, orange slices, and cranberries in a large pitcher.
• Add wine, apple cider, vodka, cranberry juice, and lemon juice. Stir.
• Place in refrigerator for 6-24 hours.
• At serving time pour the sangria in each glass with some of the fruit. Add a cinnamon stick to each glass if desired. Add a splash of club soda. You can add ice to the glass when serving if desired.
• If you wish before pouring the sangria you can rim the glasses with cinnamon/sugar.

NUTRITION

Calories: 182.31kcalCarbohydrates: 20.17gProtein: 0.54gFat: 0.21gSaturated Fat: 0.03gSodium: 6.82mgPotassium: 270.54mgFiber: 2.85gSugar: 13.54gVitamin A: 76.03IUVitamin C: 14.33mgCalcium: 34.74mg

Creamy Potato & Hamburger Soup Made In the Crockpot

Creamy Potato & Hamburger Soup Made In the Crockpot 😋😍💕

Ingredients :

1 1/2 pounds lean ground beef

1 medium white onion peeled and diced

1 large garlic clove minced

6 cups of chicken broth

6 cups of peeled & diced Russet potatoes

2 cups of your favourite frozen vegetable mix

3 teaspoons dried basil

2 teaspoons dried parsley flakes

1 1/2 cups milk

2 tablespoons cornstarch

8 ounces Velveeta cheese cubed

Instructions:

In a large skillet ,fry the ground beef and onions until the onions are soft and the ground beef browned. Drain the grease.

Fry the garlic until browned and fragrant. Add the beef mixture to the crockpot or stockpot on the stove.

Add in the potatoes, broth, vegetables, basil and parsley.

Cook in the crockpot on low for 6-8 hours, on high for 3-4, or simmer on the stove until the potatoes are tender and starting to dissolve sightly.

Whisk the cornstarch into the milk, then whisk into the soup. Add the Velveeta and let it melt, stirring occasionally. When it’s melted in completely, spoon into bowls and serve.

Ambrosia Salad

The Famous KFC Coleslaw

The Famous KFC Coleslaw Recipe😋🔥

Ingredients:

1/2 cup mayonnaise

1/3 cup sugar

1/4 cup milk

1/4 cup buttermilk

2 1/2 tablespoons lemon juice

1 1/2 tablespoons white vinegar

1/2 teaspoon salt

1/8 teaspoon pepper

8 cups finely chopped cabbage (approx. 1 head)

1/4 cup shredded carrot (1 medium carrot)

2 tablespoons minced onion

How to Make It:

-Be sure cabbage and carrots are chopped into very fine pieces (a little bigger than rice)

-Combine the mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt and pepper in large bowl. Beat until smooth

-Add cabbage, carrots, and onions. Mix well.

-Cover and refrigerate for at least 2 hours, if you let it sit over night it’s even better.

#icancookchallenge

CRANBERRY ORANGE CAKE

 ❤ You’ll Love This Recipe!

Ingredients

1 1/2 cups flour

2 teaspoons baking powder

1/4 teaspoon salt

1 cup sour cream

1 cup sugar

3 large eggs

zest of one orange – about 1 tablespoon

juice of an orange

1/2 cup butter

2 tablespoons sugar

1 1/2 cups fresh cranberries

For the Icing:

1 cup powdered sugar

2 – 3 tablespoons water, milk or orange juice

Instructions

Preheat oven to 350 degrees. Spray a bundt pan with cooking spray. Sprinkle the 2 tablespoons of sugar on the bottom of the pan. Sprinkle 1/4 cup of the cranberries on the bottom of the pan. Set aside.

Cream together butter and sugar until sugar turn a lemon color, about 4 – 5 minutes. Add eggs one at a time and mix in until incorporated.

Add the orange juice and zest. Add the sour cream.

When incorporated add the flour, salt and baking powder. When this is all mixed together stir in the remaining 1 1/4 cups cranberries.

Bake for 50 – 55 minutes until a tester comes out clean. Let pan set for 5 minutes after you take the cake out of the oven. Turn over cake unto a wire rack to cool. Mix up your glaze ingredients and spread on top and sides of cake.

Slow Cooked Chicken and Gravy Ingredients6 chicken breasts, boneless and skinless10 ¾ ounce can of reduced fat Cream of Chicken soup mix2 packages of chicken gravy mix2 cups of waterSalt and pepper to taste1 ½ tsp garlic powder1 ¼ tsp onion powderInstructionsFIRST STEP:In the slow cooker, combine the cream of chicken soup, the two packs of gravy mix and 2 cups of waterWhisk to blend wellSECOND STEP:Sprinkle in the onion powder and the garlic powder, stir againPlace the chicken breasts on top of the soup mixtureTHIRD STEP:Cook on low for 8 hours, or on high for 4 hours.Tastes best when served over mashed potatoes, rice or pasta.FOURTH STEP:If desired, place a choice of fresh or frozen vegetables in during the last hour of cooking.If using fresh vegetables, continue to check on the doneness of the vegetable. You do not want to end with soggy vegetables.Enjoy!

Slow Cooked Chicken and Gravy

Ingredients

6 chicken breasts, boneless and skinless

10 ¾ ounce can of reduced fat Cream of Chicken soup mix

2 packages of chicken gravy mix

2 cups of water

Salt and pepper to taste

1 ½ tsp garlic powder

1 ¼ tsp onion powder

Instructions

FIRST STEP:

In the slow cooker, combine the cream of chicken soup, the two packs of gravy mix and 2 cups of water

Whisk to blend well

SECOND STEP:

Sprinkle in the onion powder and the garlic powder, stir again

Place the chicken breasts on top of the soup mixture

THIRD STEP:

Cook on low for 8 hours, or on high for 4 hours.

Tastes best when served over mashed potatoes, rice or pasta.

FOURTH STEP:

If desired, place a choice of fresh or frozen vegetables in during the last hour of cooking.

If using fresh vegetables, continue to check on the doneness of the vegetable. You do not want to end with soggy vegetables.

Enjoy!

CARAMEL APPLE DUMP CAKE - 🍎😋🍏🍰

Just a hand full of ingredients - dump them in the pan and it turns out AMAZING!!!

INGREDIENTS

2 20 ounces each cans apple pie filling

2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

1 1/2 cups Kraft caramels unwrapped and each cut in half

1 box dry yellow cake mix

2 sticks butter, cut into ¼ inch thick pats

INSTRUCTIONS

Preheat the oven to 350°F. Grease a 13×9 casserole dish with non-stick cooking spray and set aside.

In a medium mixing bowl, mix together apple pie filling, cinnamon, and nutmeg. Pour the apple mixture into the prepared pan and smooth out evenly.

Arrange the caramels over top of the apple filling. Evenly sprinkle the dry cake mix over the caramels.

Place the pats of butter evenly over the top of the whole dessert.

Bake the dump cake at 350F for 45 minutes, or until the top is lightly browned and the edges are bubbling.

Cool slightly before serving.

Credits: Unknown

Chicken Bog

Chicken Bog

Prep Time 30 minutes

Cook Time 1 hour 30 minutes

Total Time 2 hours

Servings 8 to 10

Author Stacey Little | Southern Bite

Ingredients

• 1 (4 to 5 lb) whole chicken
• 2 ribs celery
• 1 yellow onion
• 3 cloves garlic
• 1/4 cup unsalted butter
• 1 (14-ounce) package smoked sausage
• 4 cups long grain rice
• salt
• pepper

Instructions

• If included, remove and discard the chicken innards. Add the chicken and the neck (if included) to a large stock pot.
• Wash and coarsely chop the celery. Peel and quarter the onion. Peel and smash the garlic with the side of a knife. Add the celery, onion, and garlic to the pot. Add enough water to just cover the chicken. Add 2 teaspoons of salt and 1/2 teaspoon black pepper then stir. Simmer the chicken for 40 to 60 minutes or until cooked through, being cautious not to boil. Boiling the chicken will result in dry, tough meat.
• Once cooked, remove the chicken to a plate to cool. Then remove and shred the meat, discard the skin, bones, and neck. Set the meat aside.
• Strain the broth from the pot through a fine mesh strainer and set aside.
• In a large Dutch oven with a tight fitting lid, add the butter and melt. Slice the sausage in 1/3-inch slices and add it to the butter. Cook over medium-low heat to just brown the sausage. Add 8 cups of the reserved broth to the pot and bring to a rolling boil. Add more salt and pepper to taste. Add the rice and stir well. Add the shredded chicken. Reduce the heat to a simmer, cover, and cook for 20 minutes, stirring once or twice, or until the rice is tender and most of the liquid is absorbed. Add additional broth if necessary. Serve immediately.