Ingredients
| № | Title | Value |
|---|---|---|
| 1. |
Nonfat plain Greek yogurt
|
1 cup |
| 2. |
Coconut milk, or to taste
|
⅓ cup |
| 3. |
Chopped fresh parsley
|
1 tablespoon |
| 4. |
Chopped fresh chives
|
1 tablespoon |
| 5. |
Dill weed
|
½ teaspoon |
| 6. | Garlic powder | ¼ teaspoon |
| 7. |
Onion Powder
|
¼ teaspoon |
| 8. | Sea salt | ¼ teaspoon |
| 9. |
Ground black pepper
|
⅛ teaspoon |
Cooking
1 . Stage
Combine Greek yogurt, coconut milk, parsley, chives, dill weed, garlic powder, onion powder, salt, and black pepper in a bowl; mix dressing thoroughly.
2 . Stage
Chill dressing until flavors combine, 30 minutes to 1 hour.
1 . Season chicken breasts all over with salt and black pepper.
2 . Heat oil in a large skillet over medium-high heat. Cook chicken breasts in hot oil until browned, 4 to 6 minutes per side. Pour salsa and chicken broth over chicken. Bring mixture to a boil, reduce heat to medium-low and simmer for 15 minutes. Turn chicken over, stir salsa mixture, and continue to simmer until chicken is tender and sauce is slightly thickened, about 15 minutes more. An instant-read thermometer inserted into center of chicken should read at least 165 degrees F (74 degrees C).
1 . Fill a cocktail shaker with ice; add schnapps, vermouth, juice, and ginger ale. Cover and shake until the outside of shaker has frosted. Strain into a chilled glass (with or without ice) and garnish with cherry.
1 . Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Pour off all but one tablespoon of bacon fat from the skillet.
2 . Stir in the onion, green and red bell peppers, and celery to the skillet and cook over medium heat, stirring, for 2 minutes. Add the zucchini and mushrooms and cook 1 more minute. Stir in the tomatoes, artichoke hearts, pineapple and crumbled bacon.
3 . Pour in the reserved pineapple juice and the soy sauce. Season with the salt and pepper, basil, garlic power and Italian seasoning. Cover and simmer over low heat for 10 minutes stirring occasionally. Do not over cook.
4 . Sprinkle the Cheddar cheese on top of the vegetables and cook 2 more minutes, or until the cheese melts. Serve zucchini in the skillet topped with Parmesan cheese, if desired.
1 . Preheat oven to 400 degrees F (200 degrees C). Fit pie crust inside a 9-inch pie plate, pressing into the bottom and up the sides of the plate. Fold crust edges under; crimp as desired. Place a piece of parchment paper over crust in pie plate, leaving a 3-inch overhang. Fill with pie weights or dried beans. Dotdash Meredith Food Studios
2 . Bake in the preheated oven for 10 minutes. Carefully remove parchment paper and pie weights. Continue baking until crust is light golden brown, 5 to 8 minutes more. Transfer to a wire rack; cool to room temperature, about 30 minutes. Reduce oven temperature to 375 degrees F (190 degrees C). Dotdash Meredith Food Studios
3 . Meanwhile, slice tomatoes crosswise into 1/4-inch thick slices; arrange tomato slices in a single layer on paper towels. Sprinkle with 3/4 teaspoon of the salt; let stand for 20 minutes. Pat tomato slices dry with paper towels. Dotdash Meredith Food Studios
4 . Whisk together mayonnaise and cream cheese until combined and smooth. Fold in 1 1/4 cups Cheddar cheese, egg, flour, garlic, cayenne, black pepper, and remaining 1/2 teaspoon salt until combined.
5 . Spread half of the Cheddar mixture in the pie crust. Layer with 1/3 of the tomato slices in slightly overlapping circles. Repeat procedure with remaining Cheddar mixture and another third of tomato slices. Top with remaining tomato slices in slightly overlapping circles. Sprinkle with Parmesan and remaining 1/4 cup Cheddar cheese. Dotdash Meredith Food Studios Dotdash Meredith Food Studios
6 . Bake pie in the preheated oven until filling is set and lightly browned on top, 30 to 35 minutes, tenting crust with aluminum foil to prevent excess browning, if needed. Let stand for at least 30 minutes before serving. Garnish with thinly sliced basil before serving. Dotdash Meredith Food Studios
1 . Grease a baking dish with olive oil. Cover with tortilla (2 pieces) or pita bread.
2 . Coat chicken shanks with salt (I have salt and spices), if desired, spread them in the form.
3 . Put the pickled tomatoes in a blender. Chop them up.
4 . Add a garlic clove and chopped bell peppers to the chopped tomatoes. Stir to mix.
5 . Pour the sauce over the chicken shanks. Cook in the oven preheated to 200 gr, 40-45 minutes.
1 . Preheat the oven to 500 degrees F (260 degrees C).
2 . Mix onion, cilantro, and lemon juice together in a bowl; set aside. Dust a baking sheet with flour.
3 . Heat 1 tablespoon olive oil in a skillet over medium heat. Cook and stir lamb in the hot skillet until mostly cooked through, breaking into little pieces with the back of a wooden spoon, 5 to 6 minutes.
4 . While the lamb is cooking, stretch dough out onto the prepared baking sheet until you get an oval shape. Let rest for 1 minute, and stretch it again if it shrinks.
5 . Bake dough in the center of the preheated oven until puffy and mostly cooked, 5 to 7 minutes.
6 . Add tomato paste, garlic, cinnamon, cumin, paprika, salt, and pepper flakes to the cooked lamb. Mix it all together and cook until fragrant, 1 to 2 minutes.
7 . Remove dough from the oven and brush with remaining 1 tablespoon olive oil. Add lamb mixture and evenly distribute over the crust.
8 . Return pizza to the oven and bake for 2 minutes. Turn on the broiler and broil until crust is golden brown, 2 to 3 minutes longer.
9 . Remove pizza from the oven. Transfer to a cutting board and cut into 8 pieces. Top with the onion-cilantro mixture.
1 . Preheat an oven to 450 degrees F (230 degrees C). Place the whole peppers on aluminum foil. Bake until the skin is spotted black and the peppers are soft, 30 to 45 minutes, turning the peppers once if necessary.
2 . Remove peppers from the oven and set aside to cool for 10 minutes. Peel off the skin and remove the stem and seeds. Chop the roasted peppers into half-inch pieces.
3 . Heat the olive oil in a skillet over medium heat. Stir in the onion and cook, stirring frequently, until the onion has softened and turned translucent, about 5 minutes. Add the garlic, salt, and pepper; stir in the chopped peppers and tomato. Cook over medium heat, stirring occasionally, until the tomato is soft and the mixture is well incorporated, about 5 minutes.
1 . Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain, reserving some pasta water.
2 . While spaghetti is cooking, heat 1 tablespoon oil in a nonstick skillet over medium-high heat. Add chicken and cook until browned, about 5 minutes. Flip, add a dollop of pesto to each breast, and continue to cook, flipping as needed, until no longer pink in the centers, 7 to 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
3 . Heat remaining oil in a separate pan over medium heat. Add asparagus and cook for 1 to 3 minutes, depending how tender you like it. Add garlic, pepper flakes, and lemon juice; cook for 1 minute. Add cooked spaghetti, a dollop of pesto, and Parmesan cheese; stir until cheese melts. Add a tablespoon of the reserved pasta water if cheese begins to stick to the pan.
4 . Chop chicken and add on top of spaghetti. Season with salt and pepper.
1 . Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8 pan with butter and line with parchment paper.
2 . Combine rolled oats, puffed brown rice cereal, almonds, coconut, cocoa powder, salt, and cayenne in a bowl.
3 . Combine brown sugar, maple syrup, vegetable oil, and water in a small saucepan and bring to a simmer over medium-high heat. Stir, and let the mixture boil for 1 minute.
4 . Pour sugar mixture over the dry ingredients in the bowl and mix thoroughly. Transfer to the prepared pan, and smooth out the top, pressing lightly with a spatula.
5 . Bake in the preheated oven for 25 minutes. While still hot, use a spatula to score the pan into 8 portions. Let cool to room temperature before breaking into bars. You can also not score, and simply let cool, then cut with a knife. Chef John
1 . Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
2 . Mix ground beef, onion, green bell pepper, parsley, salt, paprika, garlic, black pepper, and thyme together in a bowl; divide into 4 portions and shape into patties. Arrange patties on the prepared baking sheet. Dust both sides of patties with flour and brush with oil.
3 . Broil in the preheated oven until steaks are cooked through, 4 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
1 . Mix apples, water, raisins, stuffing mix, sugar, eggs, and cinnamon together in a large bowl. Stir more water into the apple mixture to get to your desired level of moistness.
1 . Place tuna steaks and olive oil in a large resealable plastic bag. Seal, and refrigerate for 1 hour.
2 . Preheat the grill for medium heat. When coals are very hot, scatter a handful of hickory or mesquite wood chips over them for flavor.
3 . Lightly oil grill grate. Season tuna with salt and pepper, and cook on the preheated grill approximately 6 minutes, turning once. Transfer to a serving platter, and drizzle with freshly squeezed lime juice. Serve immediately.