Dawn

a nice southern girl living in the PNW

[The Figen @TheFigen_]

A clever design.
Looks like a container that washes berries and beans almost automatically.
The shape really takes advantage of fluid dynamics.

[What’s For Dinner? 🍽️ @WHATSFORDlNNER]

Would you add ketchup, mustard, or mayonnaise? 🤔

[Y @ymnozt]

20 senede aklımıza nasıl gelmedi

[Dawn @DawnGypsy1]

Do you remember when you joined X? I do! #MyXAnniversary

[Summer's Savor @summer_food]

Hot Honey Peach Wings
Full Recipe: https://t.co/7glyxi05sV

[Summer's Savor @summer_food]

15 Minutes Cheesy Beef Lasagna Rolls

[Summer's Savor @summer_food]

Spinach and Ricotta Stuffed Shells

[Rock @rock716860]

Cranberry & Spinach Stuffed Chicken Breasts with Brie

Ingredients:

4 boneless, skinless chicken breasts

1 cup (30 g) fresh spinach, roughly chopped

½ cup (60 g) fresh or dried cranberries (if dried, soak in warm water for 5 min)

4 oz (115 g) Brie cheese, sliced

2 tablespoons (30 ml) olive oil

1 teaspoon garlic powder

1 teaspoon dried thyme (or 1 tablespoon fresh)

Salt and black pepper, to taste

Toothpicks or kitchen twine, for securing

Directions:

Preheat oven to 375°F (190°C). Grease a baking dish lightly with olive oil.

Using a sharp knife, carefully cut a pocket into the thickest side of each chicken breast.

Stuff each with spinach, cranberries, and slices of Brie. Secure with toothpicks or kitchen twine.

Rub the outside of the chicken with olive oil, then season with garlic powder, thyme, salt, and pepper.

Heat an oven-safe skillet over medium-high heat. Sear chicken for 2–3 minutes per side until golden.

Transfer skillet to oven and bake for 20–25 minutes, or until the chicken reaches 165°F (74°C) internally.

Remove toothpicks/twine, rest for 5 minutes, and serve warm.

Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Kcal: ~390 per serving
Servings: 4

[Summer's Savor @summer_food]

Zesty Lime Shrimp and Avocado Salad: A Fresh, Flavorful Dish

Ingredients You’ll Need

1 pound cooked, peeled, and chopped jumbo shrimp
¼ cup chopped red onion
1 diced tomato
1 diced avocado
1 teaspoon extra-virgin olive oil

For the Lime Dressing:

Juice of 2 limes (about ¼ cup)
1 tablespoon honey (or maple syrup for a vegan option)
1 teaspoon minced garlic (optional, for added aroma)
Salt and pepper , to taste
Optional: 1–2 tablespoons chopped fresh cilantro (for garnish)

Step-by-Step Instructions

1. Prepare the Lime Dressing

In a small mixing bowl, whisk together the lime juice, honey (or maple syrup), minced garlic (if using), salt, and pepper until smooth. Taste and adjust sweetness or acidity as needed.

Pro Tip: For a smoother dressing, blend briefly in a blender or food processor.
2. Combine the Salad Ingredients

In a large mixing bowl, combine the cooked and chopped shrimp, chopped red onion, diced tomato, and diced avocado. Gently toss to ensure everything stays intact without bruising the delicate ingredients.
3. Drizzle with Olive Oil and Lime Dressing

Drizzle the salad with the extra-virgin olive oil, then pour the prepared lime dressing over the top. Toss gently to coat all ingredients evenly.

Optional : Let the salad sit for 5–10 minutes to allow the flavors to meld before serving.
4. Garnish and Serve

[Rock @rock716860]

Greek Chicken Mezze Platter with Yogurt Drizzle
Ingredients:
For the chicken:
1 ½ lbs (700g) boneless, skinless chicken breasts or thighs
3 tbsp olive oil
2 tbsp lemon juice
3 garlic cloves, minced
1 tsp dried oregano
1 tsp smoked paprika
½ tsp cumin
Salt & black pepper, to taste
For the platter sides:
1 cup hummus
1 cup tzatziki (optional extra drizzle)
1 cup cherry tomatoes, halved
1 cucumber, sliced
½ cup Kalamata olives
½ cup feta cheese, crumbled
Warm pita bread or pita chips
For the yogurt drizzle:
½ cup plain Greek yogurt
1 tbsp lemon juice
1 tbsp olive oil
1 garlic clove, finely grated
Salt & pepper, to taste
Directions:
Marinate chicken: In a bowl, whisk olive oil, lemon juice, garlic, oregano, paprika, cumin, salt, and pepper. Add chicken, coat well, and marinate at least 30 minutes.
Cook chicken: Grill or pan-sear chicken over medium-high heat for 6–7 minutes per side, until cooked through (165°F / 74°C). Let rest, then slice.
Prepare yogurt drizzle: Mix Greek yogurt, lemon juice, olive oil, garlic, salt, and pepper until smooth.
Assemble platter: On a large serving board or platter, arrange sliced chicken with hummus, tzatziki, tomatoes, cucumber, olives, feta, and pita.
Drizzle chicken with yogurt sauce and garnish with fresh herbs if desired.
Nutritional Info (per serving, 4 servings):
Calories: ~500
Protein: 40g
Fat: 24g
Carbohydrates: 32g
Fiber: 5g
Sugars: 6g

[Flavorful Kitchen Adventures @ann_ann886]

Grilled Flank Steak Caprese with Balsamic Dressing

[Summer's Savor @summer_food]

SLOW COOKER POT ROAST

Ingredients:

3 lb chuck post
3 lbs quartered russet potatoes or baby potatoes
2 lbs quartered peeled carrots
1 tsp onion powder (or 1 sliced onion)
3 teaspoons minced garlic (optional)
½ cup prepared horseradish (do not use the sauce version)
4 cups beef stock
Oil
For the gravy:
2 tbsp flour
2 tbsp butter
2 cups slow cooker cooking liquid

Instructions:

1. Heat the searing oil in a pan over medium-high heat. Season the chuck roast with salt and pepper. Sear the meat on all sides until browned.
2. Place the potatoes and carrots in the slow cooker. Season.
3. Add the seared chuck roast on top of the vegetables. If using onion powder, sprinkle it over the roast. Alternatively, add sliced onions and minced garlic.
4. Spread the prepared horseradish over the top of the roast.
5. Pour the beef stock into the slow cooker but around the meat, so horseradish isn't disturbed.
6. Cover and cook on low for 8-10 hours or on high for 4-6 hours, until the meat is tender and easily shreddable.
For the gravy:
1. Once the pot roast is done, remove the meat and vegetables from the slow cooker and set aside.
2. In a saucepan, melt the butter over medium heat. Stir in the flour to make a roux.
3. Slowly add 2 cups of the cooking liquid from the slow cooker (make sure this is strained from slow cooker) to the roux while whisking continuously.
4. Cook the gravy until it thickens to your desired consistency.

[Summer's Savor @summer_food]

Melt in Your Mouth Chicken

Ingredients:

4 boneless, skinless chicken breasts
1 cup mayonnaise (can use plain Greek yogurt in place of the mayo)
1/2 cup Parmesan cheese
1 tsp seasoning salt
1/2 tsp black pepper
1 tsp garlic powder

Directions:

In a bowl, combine the mayonnaise (or yogurt if substituting), cheese, and the seasonings.
Spread the mixture on top of each of the chicken breasts.
Place chicken into a baking dish and bake in a preheated oven, 375, for about 45 minutes, or until cooked through. Serve warm!!

[Flavorful Kitchen Adventures @ann_ann886]

Cheesecake Crescent Roll Casserole

[Summer's Savor @summer_food]

Steak Gorgonzola Alfredo

[Food Pleaser @FoodPleaser]

French Onion Beef Short Rib Soup

[Summer's Savor @summer_food]

Spicy Grilled Chicken with Homemade Cheddar Sauce!

Ingredients:

Chicken:

4 boneless, skinless chicken breasts
1 tsp chili powder
1 tsp garlic powder
1 tsp onion powder
½ tsp crushed red pepper flakes
½ tsp dried oregano
2 tsp paprika
1½ tsp ground cumin
½ tsp salt
¼ tsp pepper
Cheese Sauce:

2 tbsp butter
2 tbsp flour
1 cup milk
1 cup shredded sharp cheddar cheese
¼ tsp salt
1/8 tsp cayenne pepper
¼ tsp paprika
Instructions:

Prepare the Chicken:

Mix all the spices and season both sides of the chicken breasts thoroughly.
Heat a grill pan over medium-high heat and cook chicken for 6-7 minutes on each side or until internal temperature reaches 165°F. Let it rest.
Make the Cheese Sauce:

Melt butter in a medium saucepan over medium heat.
Add flour and whisk until bubbling.
Gradually pour in milk, whisking continuously to avoid lumps.
Add cheese and stir until melted and smooth. Season with cayenne, paprika, and salt.
Serve:

[Rock @rock716860]

Cheesy Shrimp & Spinach Pasta Rolls with Creamy Red Pepper Sauce

[Summer's Savor @summer_food]

Crock Pot Bang Bang Chicken recipe:

Ingredients:

2 lbs boneless, skinless chicken breasts or thighs (cut into chunks)
1 onion, diced
6 garlic cloves, minced
Salt and pepper to taste
1 can (14 oz) coconut milk (shaken)
1 ½ cups sweet Thai chili sauce
½ cup soy sauce
3 tbsp sriracha (adjust to taste)
2 tbsp lemon juice
1 ½ tbsp cornstarch
Fresh cilantro, chopped (for garnish)
Optional: cooked rice, sesame seeds, chopped peanuts, lemon wedges, extra sriracha

Instructions:

Add chicken, diced onion, garlic, salt, and pepper to the slow cooker.
In a bowl, whisk together coconut milk, sweet Thai chili sauce, soy sauce, sriracha, and lemon juice. Pour this mixture over the chicken.
Cook on low for 6-8 hours.
30 minutes before serving, mix ½ cup of the cooking liquid with cornstarch and return it to the slow cooker. Turn to high for the sauce to thicken.
Shred the chicken with two forks and mix with the sauce. Stir in fresh cilantro.