ORANGE DREAMSICKLE SALAD

Orange Dreamsicle Salad 😋😋 Don't Lose This

Ingredients:

1 box orange Jell-O

1 box instant vanilla pudding

1 cup boiling water

1/2 cup cold water

1 Cool Whip 8 oz.

1 can mandarin oranges 14 oz. , drained

1 cup mini marshmallows

Instructions:

In a large bowl combine orange Jell-O and boiling water.

Whisk until Jell-o is dissolved.

Add cold water and allow to chill for 15 minutes in refrigerator.

Slowly whisk in vanilla pudding mix until smooth and chill for another 15-20 minutes or until it becomes slightly thickened.

Fold in Cool Whip, mandarin oranges and marshmallows

Best Steak Marinade In Existence

Best Steak Marinade In Existence

Ingredients:

1/4 cup olive oil

2 tablespoons balsamic vinegar

2 tablespoons soy sauce

1 tablespoon Dijon mustard

1 tablespoon Worcestershire sauce

1 tablespoon brown sugar

2 cloves garlic, minced

1/2 teaspoon salt

1/2 teaspoon black pepper

2 lbs steak (such as ribeye, sirloin, or flank)

Instructions:

In a small bowl, whisk together the olive oil, balsamic vinegar, soy sauce, mustard, Worcestershire sauce, brown sugar, garlic, salt, and pepper.

Place the steak in a shallow dish or a large resealable bag. Pour the marinade over the steak, making sure it is evenly coated.

If using a dish, cover and refrigerate for at least 2 hours or up to 24 hours. If using a bag, seal and toss gently to evenly coat the steak, then refrigerate for at least 2 hours or up to 24 hours.

When ready to cook, remove the steak from the marinade and discard the remaining marinade. Grill or pan-fry the steak to your desired level of doneness.

Let the steak rest for a few minutes before slicing and serving.

Creamy Spinach Stuffed Salmon

Creamy Spinach Stuffed Salmon in garlic butter is a new delicious way to enjoy salmon! Filled with cream cheese, spinach, parmesan cheese and garlic, this salmon beats anything found in a restaurant. A low carb salmon recipe that includes pan fried AND oven baked methods!

Prep Time10 mins

Cook Time15 mins

Total Time25 mins

Course: Dinner

Cuisine: American

Keyword: Salmon, Salmon Recipe, Stuffed Salmon

Servings: 4 people

Calories: 428kcal

Author: Karina

Ingredients

Salmon:

4 skinless salmon fillets

salt and pepper to season

2 tablespoons lemon juice

2 tablespoons olive oil divided

1 tablespoon unsalted butter

Filling:

4 oz (120 g) cream cheese at room temp

4 oz (120 g) frozen spinach thawed

1/4 cup finely grated parmesan cheese

2 teaspoons minced garlic

Salt and pepper, to taste

Optional Garlic Butter:

1 tablespoon unsalted butter

1 tablespoon minced garlic

1 tablespoon lemon juice

Instructions

Place each salmon fillet on a flat surface. Season both sides with salt, pepper, 1 tablespoon olive oil and lemon juice. Cut a slit or pocket about 3/4 quarter of the way through, being careful not to cut all the way.

Squeeze excess liquid out of the spinach discard liquid. In a medium-sized bowl, mix together the spinach, cream cheese, parmesan cheese and garlic. Season with salt and pepper.

Fill salmon 'pockets' with 1-2 tablespoons of the spinach dip, spreading evenly with the back of the spoon.

For Stove Top:

Heat butter and remaining oil in a skillet (or non stick pan) over medium-high heat. Add the salmon and fry until golden (about 6 to 7 minutes). Carefully flip and allow to cook on the other side until golden and cooked through (another 6-7 minutes, depending on the size of your fillets).

Optional: cover with a lid and continue cooking for a further 2-3 minutes, if necessary, until cooked through. 

Transfer to a warm plate to make garlic butter.

Garlic Butter: Melt the butter in the remaining oil/juices in the pan leftover from the salmon. Add the garlic and lemon juice; saute until garlic is fragrant (about 30 seconds). Remove and serve with the salmon.

For Oven Baked Salmon:

Preheat oven to 350°F (175°C). Place stuffed salmon fillets in a shallow lightly greased baking pan. Bake for 10-15 minutes or until salmon is cooked through, opaque in centre and flakes easily with fork. 

Pour pan juices out into a skillet or frying pan. Add butter, garlic and lemon juice; saute until garlic is fragrant (about 30 seconds). Remove and serve with the salmon.

Notes

For remaining cream cheese mixture!

If you have too much cream cheese, you can create a creamy sauce with it for serving:

Mix remaining cream cheese mixture with 1/4 cup fish or chicken stock and 1/4 cup heavy cream (or thickened cream) in saucepan.

Bring to a gentle boil, stirring frequently, until combined and warmed through.

If you're wanting to save the reserved dip for later instead of using it in a cream sauce, simply refrigerate it up to 4 days OR freeze up to 3 months in a plastic container.

Nutrition

Calories: 428kcal | Carbohydrates: 9g | Protein: 41g | Fat: 24g | Saturated Fat: 6g | Cholesterol: 111mg | Sodium: 107mg | Potassium: 1044mg | Vitamin A: 3590IU | Vitamin C: 7.8mg | Calcium: 187mg | Iron: 2.7mg

Ground Beef Chile Relleno Casserole

Ground Beef Chile Relleno Casserole

Prep Time

45 mins

Cook Time

50 mins

Total Time

1 hr 35 mins

Course: Dinner, Main CourseCuisine: Mexican Calories:

Ingredients

4 large poblano peppers, roasted, seeded

1 lb ground beef

1/2 medium onion, chopped

2 cloves garlic, minced

1 tsp cumin

1 tsp pepper

1/2 tsp crushed red peppers

1 1/2 cups Monterey Jack cheese, shredded

1 1/2 cup sharp cheddar cheese, shredded

1 cups Pepper Jack cheese, shredded

1 1/2 cups half & half

1/3 cup all-purpose flour

5 eggs

Instructions

Roast the Poblano Peppers

Preheat oven to 450° and line a baking sheet with foil and spray with a non stick spray.

Wash and dry peppers and place poblano peppers on baking sheet. Roast until peppers are charred and skin are blacken and bubbly, making sure to turn a few times. Approximately 20-25 minutes. 

Once peppers have finished roasting, remove from oven and carefully place in a glass bowl. Cover with plastic wrap and let cool for about 15 minutes. When cool enough to handle, remove skins, slice in half lengthwise and rinse to remove seeds. Pat dry.

For the Chile Relleno Casserole

In a large frying pan, brown ground beef, onions and garlic. Add crushed red peppers, pepper and cumin. Once ground beef is thoroughly cooked, drain grease and return to pan.

In a 2 1/2 quart baking dish, spray with a non stick spray. Place a layer of peppers in the bottom, then 3/4 cup of Monterey Jack cheese, 1/2 of the ground beef mixture, 1/2 cup Pepper Jack cheese, and 1/2 cup of sharp cheddar cheese. Repeat layers ending with sharp cheddar cheese.

In a small mixing bowl, whisk half & half, eggs and flour together. Pour on top of pepper mixture.

Bake uncovered at 350° for 30-35 minutes. Add remiaining 1/2 cup of cheddar cheese on top and pop back in the oven for 15 more minutes or so.

Once cheese has browned a bit, remove from oven and enjoy with your favorite side dishes like refried beans, rice, etc. 

Notes

Recipe adapted from Taste of Home

Nutrition

Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg

BROCCOLI CHEDDAR SOUP

Broccoli cheddar soup recipe

Ingredients:

1 large head of broccoli, chopped into florets

1 small onion, diced

2 cloves of garlic, minced

4 cups of chicken broth or vegetable broth

2 cups of shredded cheddar cheese

1 cup of heavy cream

2 tablespoons of butter

Salt and pepper to taste

Instructions:

Melt the butter in a large pot over medium heat. Add the onion and garlic and sauté until the onion is translucent, about 5 minutes.

Add the broccoli and broth to the pot and bring to a boil. Reduce the heat to a simmer and let the soup cook for about 10 minutes, or until the broccoli is tender.

Using an immersion blender or a blender, puree the soup until smooth.

Stir in the heavy cream and cheddar cheese until the cheese is melted.

Season with salt and pepper to taste.

Serve the soup hot, garnished with additional cheddar cheese if desired.

Enjoy!

Screwball Breakfast Shot