Loaded Chicken Salad

Loaded Chicken Salad is a tasty and filling meal that has crispy vegetables, tender chicken, salty bacon, and creamy ranch dressing.

Ingredients:

• 2 cups cooked chicken, diced
• 1/2 cup diced celery
• 1/2 cup diced red onion
• 1/2 cup diced bell pepper
• 1/2 cup halved cherry tomatoes
• 1/4 cup shredded cheddar cheese
• 1/4 cup cooked and crumbled bacon
• 1/4 cup chopped green onions
• 1/4 cup ranch dressing
• Salt and pepper to taste

Instructions:

Cut up the chicken and put it in a large bowl

Add the bell pepper, cherry tomatoes, cheddar cheese, bacon, and green onions

Pour ranch dressing over the salad and toss it around to cover it all

Add pepper and salt to taste

Serve right away or put in the fridge until youre ready to serve

One Pot Chicken Parmesan Pasta

This Chicken Parmesan Pasta in One Pot is a quick and easy dinner that combines classic flavors in a single pot. This dish is great for busy weeknights because it has tender chicken, pasta, marinara sauce, and cheese.

Ingredients:

• 1 lb boneless, skinless chicken breasts, diced
• 2 cups marinara sauce
• 2 cups chicken broth
• 2 cups penne pasta
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil leaves for garnish optional

Instructions:

Warm up the olive oil over medium heat in a big pot or a deep skillet

It will take about 5 to 7 minutes of cooking after adding the diced chicken until it is browned and fully cooked

Add the minced garlic and cook for one more minute

Put the penne pasta, chicken broth, dried basil and oregano, salt, and pepper into the pan

Use a stir to mix

Bring the mixture to a boil, then turn down the heat, cover, and let it simmer for 15 to 20 minutes, stirring every now and then, until the pasta is al dente

When the pasta is done, add the grated Parmesan and mozzarella cheese and mix them in until they melt

If you want, you can add fresh basil leaves as a garnish

Serve hot

Have fun with your tasty One Pot Chicken Parmesan Pasta

Cheddar Jalapeno Chicken Burgers with Guacamole

Put some heat on your burgers with these Cheddar Jalapeno Chicken Burgers topped with smooth guacamole. They have lots of flavor and are great for a full meal.

Ingredients:

• 1 lb ground chicken
• 1/4 cup grated cheddar cheese
• 2 jalapeno peppers, finely diced
• 1/4 cup breadcrumbs
• 1/4 cup chopped cilantro
• 1/4 cup diced red onion
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 4 hamburger buns
• 1 ripe avocado
• 1 lime, juiced
• 1/4 cup diced tomato
• 1/4 cup diced red onion
• 1/4 cup chopped cilantro
• Salt and pepper to taste

Instructions:

In a mixing bowl, combine ground chicken, grated cheddar cheese, diced jalapeno peppers, breadcrumbs, chopped cilantro, diced red onion, garlic powder, cumin, salt, and pepper

Mix well

Divide the mixture into 4 equal portions and shape them into burger patties

Preheat your grill or stovetop pan to medium-high heat and grease it lightly

Grill or cook the chicken burgers for about 5-6 minutes per side, or until they are fully cooked and have a nice char on the outside

While the burgers are cooking, prepare the guacamole

In a bowl, mash the ripe avocado and mix it with lime juice, diced tomato, diced red onion, chopped cilantro, salt, and pepper

Stir until well combined

Toast the hamburger buns on the grill or in a toaster until they are lightly browned

Assemble the burgers by placing a chicken patty on the bottom half of each bun

Top with a generous spoonful of guacamole and cover with the top bun

Serve hot and enjoy your Cheddar Jalapeno Chicken Burgers with Guacamole

Air Fryer Mozzarella Cheese Sticks

These homemade air fryer mozzarella cheese sticks are crispy on the outside and gooey on the inside, making them the perfect snack or appetizer for any occasion. Theyre so easy to make and will be a hit with everyone

Ingredients:

• 12 mozzarella cheese sticks
• 1 cup all-purpose flour
• 2 large eggs
• 2 cups panko breadcrumbs
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika
• Cooking spray

Instructions:

Get your air fryer ready by heating it up to 375F 190C

Bread crumbs, Italian seasoning, garlic powder, onion powder, and paprika should all be mixed together in a shallow dish

Take out another shallow dish and put the all-purpose flour in it

Beat the eggs in a third shallow dish

First, coat each mozzarella cheese stick in flour

Then, dip it in the eggs that have been beaten

Finally, make sure each stick is well covered in the seasoned bread crumbs

Spread the cheese sticks out on a plate or tray and freeze them for 15 to 20 minutes

This will help the cheese sticks stay together while theyre cooking

Use cooking spray on the air fryer basket to keep food from sticking

You should put the cheese sticks in the air fryer basket so that they dont touch each other

Depending on how big your air fryer is, you might have to cook them one at a time

For 6 to 8 minutes, or until they are golden brown and the cheese is soft and melty, air fry the mozzarella cheese sticks at 375F 190C

Have it hot with your favorite sauce to dip it in and enjoy

Texas Taco Platter

Experience the bold flavors of Texas with this hearty taco platter. Perfect for a Tex-Mex fiesta

Ingredients:

• 1 lb ground beef
• 1 packet taco seasoning
• 1 cup diced tomatoes
• 1/2 cup diced onions
• 1/2 cup diced bell peppers
• 1/2 cup shredded cheddar cheese
• 1/4 cup sour cream
• 1/4 cup salsa
• 8 small taco shells
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges

Instructions:

In a skillet over medium heat, cook the ground beef until browned and crumbled

Add the taco seasoning and water according to the seasoning packet instructions

Simmer for 5 minutes

Warm the taco shells in the oven according to package instructions

Assemble the tacos by filling each shell with the seasoned beef, diced tomatoes, onions, bell peppers, and shredded cheese

Top each taco with sour cream and salsa

Garnish with chopped cilantro and serve with lime wedges on the side

Enjoy your Texas Taco Platter

Quinoa and Veggie Collard Wraps

These Quinoa and Veggie Collard Wraps are a delightful and nutritious lunch option. Packed with protein, fiber, and a burst of flavors, they make for a satisfying and wholesome meal.

Ingredients:

• 1 cup quinoa, cooked
• 4 large collard green leaves, stems removed
• 1 cup cherry tomatoes, halved
• 1 cucumber, julienned
• 1 red bell pepper, thinly sliced
• 1 carrot, shredded
• 1/2 cup hummus
• 1/4 cup feta cheese, crumbled
• Handful of fresh basil leaves
• Salt and pepper to taste

Instructions:

Lay the collard green leaves flat and blanch them in boiling water for 30 seconds

Then, transfer them to an ice bath to cool

In a bowl, mix the cooked quinoa, cherry tomatoes, cucumber, red bell pepper, carrot, and fresh basil

Season with salt and pepper

Place a collard green leaf on a flat surface and spread a layer of hummus over it

Spoon the quinoa and veggie mixture onto the collard leaf, leaving space around the edges

Sprinkle feta cheese on top of the mixture

Fold the sides of the collard leaf in, and then roll it up tightly to form a wrap

Repeat the process for the remaining collard leaves

Slice each wrap in half diagonally and serve

Enjoy your Quinoa and Veggie Collard Wraps

Fried Mozzarella and Sun-Dried Tomato Burgers

The burgers taste great with the salty beef patties, the gooey fried mozzarella, and the sweet and sour sun-dried tomatoes. A tasty and different take on the standard burger

Ingredients:

• 1 lb ground beef
• 4 burger buns
• 4 slices of mozzarella cheese
• 1/2 cup sun-dried tomatoes, chopped
• 1/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• Vegetable oil for frying
• Lettuce and mayonnaise for garnish

Instructions:

Ground beef, breadcrumbs, grated Parmesan, egg, minced garlic, salt, and black pepper should all be mixed together in a bowl

Combine well

Split the mixture in half and shape each half into a burger patty

Put vegetable oil in a pan and heat it over medium-high heat

Fry the burger patties for four to five minutes on each side, or until theyre done the way you like them

In the last minute of cooking, cover the pan and put a slice of mozzarella cheese on top of each patty

This will melt the cheese

Toast the burger buns briefly in a toaster or a skillet while the patties are cooking

Spread mayonnaise on the toasted buns and top with lettuce, a fried mozzarella and sun-dried tomato patty, and chopped sun-dried tomatoes

Good luck with your Fried Mozzarella and Sun-Dried Tomato Burgers Serve them hot and enjoy

Crab Cake Sliders with Pineapple Kiwi Salsa

For a tasty take on the traditional crab cake sandwich, try these Crab Cake Sliders with Pineapple Kiwi Salsa. The crab cakes are served on slider buns with a pineapple-kiwi salsa that is both sweet and sour. Great for a summer party or as a unique starter.

Ingredients:

• 1 lb lump crabmeat
• 1/4 cup mayonnaise
• 1/4 cup breadcrumbs
• 1/4 cup diced red bell pepper
• 1/4 cup diced green onion
• 1 egg, beaten
• 1 tsp Dijon mustard
• 1/2 tsp Old Bay seasoning
• Salt and pepper to taste
• Slider buns
• Lettuce leaves
• Pineapple Kiwi Salsa see below
• Vegetable oil for frying

Instructions:

Diced red bell pepper, green onion, a beaten egg, Dijon mustard, Old Bay seasoning, salt, and pepper

Put all of these ingredients in a large bowl and mix them together

Once all the ingredients are mixed together, mix them well

Use your hands to make small crab cake patties that are about the size of your slider buns

In a pan, heat vegetable oil over medium-high heat

Watch out as you put the crab cakes into the hot oil

Fry them for three to four minutes on each side, or until they are golden brown and crispy

Put paper towels down to dry

To put the sliders together, put a crab cake patty on top of a lettuce leaf on the bottom half of each slider bun

Put a lot of Pineapple Kiwi Salsa on top of the crab cake

Put the top half of the slider bun on top of the salsa

Use toothpicks to hold the sliders together

Right away, serve the Crab Cake Sliders with Pineapple Kiwi Salsa

Copycat Sausalito Cookies

Indulge in the irresistible combination of milk chocolate and macadamia nuts with these homemade copycat Pepperidge Farm Sausalito cookies. These cookies are the perfect blend of chewy, crunchy, and chocolaty goodness.

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups old-fashioned rolled oats
• 1 1/2 cups milk chocolate chips
• 1 cup chopped macadamia nuts

Instructions:

Warm the oven up to 350F 175C and put parchment paper on a baking sheet

Melt the butter and mix it with the white sugar and brown sugar in a large bowl until the mixture is light and fluffy

Adding the eggs one at a time and mixing them in is the next step

Mix the flour, baking powder, baking soda, and salt together in a different bowl

Slowly add the dry ingredients to the wet ones and mix them together until they are just combined

The milk chocolate chips, chopped macadamia nuts, and rolled oats should all be carefully mixed in

Place round tablespoons of dough about 2 inches apart on the baking sheet that has been prepared

After the oven is hot, bake for 10 to 12 minutes, or until the edges are golden and the middles are still a little soft

Let the cookies cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way

Enjoy these tasty Copycat Sausalito Cookies once theyre cool

Chili Rubbed Prime Rib Roast with Horseradish Cream Sauce

This recipe features a succulent prime rib roast rubbed with a flavorful blend of chili and spices, creating a perfectly seasoned crust. Accompanied by a tangy horseradish cream sauce, its a dish that elevates any occasion.

Ingredients:

• 1 5-pound bone-in prime rib roast
• 2 tablespoons chili powder
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon paprika
• 1 tablespoon brown sugar
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 cup sour cream
• 2 tablespoons prepared horseradish
• 1 tablespoon chopped fresh chives
• 1 tablespoon lemon juice

Instructions:

Preheat oven to 450F 230C

In a small bowl, mix together chili powder, garlic powder, onion powder, paprika, brown sugar, salt, and black pepper to create the rub

Rub the spice mixture evenly over the prime rib roast

Place the roast on a rack in a roasting pan, fat side up

Roast for 15 minutes, then reduce the oven temperature to 325F 165C

Continue roasting until a meat thermometer inserted into the thickest part of the roast reads 120F 49C for medium-rare, about 2 hours

Remove from oven and let the roast rest for 15-20 minutes before carving

Meanwhile, in a small bowl, mix together sour cream, horseradish, chives, and lemon juice to make the horseradish cream sauce

Slice the prime rib roast and serve with the horseradish cream sauce

Air Fryer Cajun Shrimp

This Air Fryer Cajun Shrimp recipe is quick, easy, and bursting with flavor. The shrimp are coated in a spicy Cajun seasoning blend and cooked to perfection in the air fryer, resulting in juicy, tender shrimp with a crispy exterior. Perfect for a weeknight dinner or entertaining guests.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 2 teaspoons Cajun seasoning
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper optional
• Salt and black pepper to taste
• Lemon wedges, for serving
• Fresh parsley, chopped, for garnish

Instructions:

For 5 minutes, heat the air fryer up to 400F 200C

Toss the shrimp in a bowl with garlic powder, onion powder, paprika, salt, black pepper, cayenne pepper if using, and Cajun seasoning

Do this until the shrimp are well covered

Spread out the shrimp that has been seasoned in the air fryer basket

If you want the shrimp to be pink and cooked all the way through, cook for 5 to 7 minutes and shake the basket every so often

Serve hot with lemon wedges and chopped parsley on top