Lemon Orzo Primavera

Lemon Orzo Primavera

Lemon Orzo Primavera
This orzo dish is excellent for picnics because it features colorful vegetables and the flavors of lemon and thyme. To save time, you can chop the zucchini and carrot rather than grate them; just make sure to cook them for a little bit longer before adding the orzo.

Heat the oil in a pot over medium heat.

Stir in orzo and cook 2 minutes until golden.

Stir in garlic zucchini and carrot and cook 2 minutes.

Pour in the broth and mix in lemon zest.

Bring to a boil.

Reduce heat to low and simmer 10 minutes or until liquid has been absorbed and orzo is tender.

Season with thyme and top with Parmesan to serve.

Asian Mushroom Soup

Asian Mushroom Soup

Asian Mushroom Soup
In this filling and nutritious soup, various mushrooms, vegetables, chicken, and noodles work well together.

Combine the chicken, broth, soy sauce, ginger, and garlic in a large pot.

Cover.

Bring to a boil and then simmer for 5 minutes or until the mushrooms are soft.

Stir in the noodles, spinach, green onions, and garlic; cook for 2 minutes or until the spinach is wilted.

Season

Salted Caramel Banana Bread

Salted Caramel Banana Bread

Salted Caramel Banana Bread
A traditional favorite is given a sweet and savory twist with salted caramel glaze on banana bread. Serve hot!

Set the oven to 350 degrees Fahrenheit (175 degrees C).

A 9×5-inch loaf pan should be sprayed with cooking oil.

creating the bread Salt, baking powder, and flour are all combined in a bowl.

With an electric mixer, combine brown sugar and butter in a bowl and beat until fluffy.

One at a time, add eggs, beating after each addition only until combined.

Add vanilla and bananas and stir.

Add the flour mixture gradually while beating on low speed just until combined.

Fill the pan with the batter.

Bake in the preheated oven for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean.

After removing from the oven, let the pan cool for 20 minutes.

Shrimp Scampi Bake

Shrimp Scampi Bake

Shrimp Scampi Bake
This rendition of a classic dish of shrimp baked in butter, garlic, lemon juice and parsley, is even better with the help of Dijon-style mustard.

Set oven to 450 degrees Fahrenheit (230 degrees C).

Combine the butter, mustard, lemon juice, garlic, and parsley in a small saucepan over medium heat.

Remove from heat once the butter has melted completely.

Put shrimp in a baking dish that is not too deep.

Over the shrimp, pour the butter mixture.

Easter Popcorn

Easter Popcorn

Easter Popcorn
By incorporating coconut and almonds, this chocolate-flavored popcorn is a quick and festive way to enjoy any leftover Easter candy. It is sure to be a hit with kids!

Line a baking sheet with parchment paper.

Set aside.

Place popcorn chocolate eggs coconut and almonds together in a large bowl.

Toss to combine.

Pour white chocolate chips into a small microwave-safe bowl.

Microwave until chocolate is melted stirring every 30 seconds about 2 minutes.

Stir in butter and almond extract until fully melted and incorporated.

Pour melted chocolate mixture over popcorn mixture and toss to thoroughly coat.

Sprinkle in salt; stir.

Pour mixture onto the prepared baking sheet.

Adjust salt to taste.

Let popcorn cool and harden before serving.

Kielbasa and Cabbage

Kielbasa and Cabbage

Kielbasa and Cabbage
A warm, filling dish is made of kielbasa and cabbage cooked in bacon grease and seasoned with caraway seeds, red pepper flakes, and garlic.

Fry bacon in a large skillet over medium-high heat until browned turning once.

Remove bacon from pan reserving drippings and place on paper towels.

Stir onions water sugar caraway seeds garlic red pepper flakes and seasoned salt into drippings.

Add cabbage and gently stir.

Cover and cook over medium heat for 10 to 15 minutes.

Add kielbasa to the pan.

Cook covered for an additional 10 to 15 minutes.

Crumble bacon over top and serve hot.

Posole Soup

Posole Soup

Posole Soup
Authentic Posole is made with the pig’s head; the ears are the delicacy. This simple recipe uses more ‘acceptable’ ingredients.

In a large pot over high heat combine the pork salt and water to cover.

Bring to a boil and reduce heat to medium low.

Allow to simmer for two hours skimming foam as necessary.

Remove from heat and take the bones out of the stock.

Cool and de-fat the stock.

Remove pork from bones and return meat to stock.

Add the hominy and chili powder and simmer over low heat for 30 to 45 minutes.

Serve by placing soup in bowls.

Each diner then adds their own cabbage radishes onion and lime juice to taste.

Eat by dipping spoon deep down to bottom of bowl lifting to bring up the meat hominy soup and layered vegetables.

Asian Greens with Chicken

Asian Greens with Chicken

Asian Greens with Chicken
Chicken sauteed with onion then mixed with couscous, greens, Greek cheese, and cherry tomatoes creates a quick and easy weeknight meal.

A skillet with 2 teaspoons of olive oil on medium-high heat.

Sauté onions in hot oil for 3 to 5 minutes, or until they start to soften.

Put the chicken in the skillet and season with black pepper and garlic salt.

Cook the chicken for 3 to 5 minutes with the lid on the skillet, or until it is browned on one side.

On the other side, flip the chicken over and season with black pepper and garlic salt.

Chop the chicken after moving the chicken and onions to a cutting board.

Bok choy should be cooked for approximately 1 1/2 minutes in the same skillet with the heat reduced to low and the lid on.

Asian Twist Chicken Wings

Asian Twist Chicken Wings

Asian Twist Chicken Wings
These juicy, tender chicken wings contain a secret ingredient called sun-dried tomatoes.

Place the sun-dried tomatoes and white wine into a blender; puree until smooth then pour into a saucepan.

Stir in the barbeque sauce sesame oil hot pepper sauce soy sauce vinegar honey and cornstarch.

Bring to a simmer over medium-high heat then reduce heat to medium-low and simmer for several minutes until thickened.

Remove from heat and allow to cool.

While the marinade is cooling pierce the chicken wings using a fork and place into a mixing bowl.

Toss the chicken wings with the garlic chili powder salt and pepper.

Pour the cooled marinade over the wings and stir to coat.

Cover and refrigerate at least 2 hours.

Preheat an outdoor grill for medium heat and lightly oil the grate.