Soy-Sesame Dressing

Soy-Sesame Dressing

Soy-Sesame Dressing
This dressing is excellent for a pasta salad in the Asian style. This dressing can be made ahead of time, but it should be added to the salad no later than 15 minutes before serving.

Blend each ingredient together thoroughly.

Fiesta Corn Tortilla Pizzas

Fiesta Corn Tortilla Pizzas

Fiesta Corn Tortilla Pizzas
Corn tortillas are lightly fried to make a crisp pizza crust in these fun Cinco de Mayo-inspired appetizers.

Heat refried beans in a microwave-safe bowl in the microwave on high until warmed through about 2 minutes stirring after 1 minute.

Spray both sides of each corn tortilla with cooking spray and arrange them on a wire rack.

Heat a non-stick skillet over medium-high heat.

Pan-fry one side of each tortilla until lightly browned about 3 minutes.

Return tortillas to wire rack browned sides up.

Spread a thin layer of refried beans onto the tortillas stopping about 1/2 inch from the edge.

Sprinkle Mexican cheese blend over refried beans.

Carefully transfer a tortilla pizza back to the skillet bean side up.

Lightly fry until cheese begins to melt about 1 minute more; return tortilla pizza to wire rack.

Repeat with remaining pizzas.

Personal Chicken Pot Pies

Personal Chicken Pot Pies

Personal Chicken Pot Pies
With a biscuit crust and a creamy chicken and vegetable filling, these muffin-sized personal chicken pot pies topped with melted Cheddar cheese are fun for the whole family.

Preheat the oven to 350 degrees F (175 degrees C).

Spray a 12-cup muffin tin with nonstick spray.

Spray the counter lightly with nonstick spray.

Flatten each unbaked biscuit into a 6- to 7-inch circle.

Cover with plastic wrap and let rest.

Combine chicken mixed vegetables and condensed soup in a bowl; mix well.

Season with salt and pepper.

Remove plastic wrap from dough and press each circle into the bottom and up the sides of each muffin cup.

Divide chicken mixture evenly between the dough cups.

Sprinkle grated Cheddar over the tops.

Bake in the preheated oven until hot and bubbly 15 to 18 minutes.

Ground Beef Chili with Beans

Ground Beef Chili with Beans

Ground Beef Chili with Beans
This delicious mix of ground beef, chorizo, beans, and vegetables in a hearty tomato base won a chili cook-off!

Pour tomatoes into a large stockpot over medium heat.

Heat a large skillet over medium-high heat.

Cook and stir ground beef in the hot skillet until browned and crumbly 5 to 7 minutes.

Drain and discard grease.

Transfer beef to the stockpot.

Cook and stir chorizo in the same hot skillet over medium-high heat until browned and crumbly 5 to 7 minutes.

Drain and discard grease.

Transfer chorizo to the stockpot.

Char-grilled Oysters

Char-grilled Oysters

Char-grilled Oysters
Oysters on the half shell are topped with a garlic, sriracha, Parmesan cheese, lime juice then broiled to make this char-grilled appetizer.

Set oven to 400 degrees Fahrenheit (200 degrees C).

Put the oysters flat-side up in a baking dish.

In a bowl, combine the butter, lime juice, cilantro, green onions, and sriracha sauce.

Oysters should bake for about 10 minutes, or until they begin to slightly open.

Using a towel and an oyster knife, remove the top shell from the oysters being careful not to spill the liquor.

Cut the muscles that hold the oysters to their shells gently.

Place a dollop of the butter mixture on each oyster before dividing it among them.

On top, grate some Parmesan cheese.

Heat up the oven’s broiler while positioning the oven rack about 6 inches from the heat source.

Rutabaga Stew

Rutabaga Stew

Rutabaga Stew
This cost-effective rutabaga soup is loaded with chicken and a variety of other meats in addition to root vegetables like celery, carrots, and beets.

In a Dutch oven or sizable pot, heat vegetable oil over medium-low heat.

In hot oil, cook chicken for 3 to 5 minutes, stirring frequently, until thoroughly browned.

To the pot, add the rutabagas, beets, carrots, celery, and onion.

Give the vegetable mixture a thorough covering of water.

Turn down the heat and simmer for at least 4 hours, adding water as necessary to keep the vegetables covered.

Slow Cooker BBQ Pulled Chicken

Slow Cooker BBQ Pulled Chicken

Slow Cooker BBQ Pulled Chicken
This easy slow cooker pulled BBQ chicken recipe simmers chicken breasts in a seasoned mixture of simple ingredients for tons of flavor.

Apply nonstick spray to a slow cooker.

Chicken is placed in the slow cooker after being seasoned with salt, pepper, smoked paprika seasoning, and barbecue seasoning.

Liquid smoke, Worcestershire sauce, and barbecue sauce should all be combined in a small bowl.

Make sure the chicken is completely covered by the liquid before pouring.

On Low or High, cook the meat for 6 hours or 4 hours, or until it can be shred with a fork.

Chicken should be pulled out.

Back in the cooker, thoroughly combine the barbecue sauce.

Observe for five to ten minutes before serving.

Rum-Infused Watermelon Fireworks Cocktail

Rum-Infused Watermelon Fireworks Cocktail

Rum-Infused Watermelon Fireworks Cocktail
For your upcoming Fourth of July or summer party, serve this rum-infused watermelon cocktail as the ideal boozy treat.

In a container or bowl, add 1 ounce of rum.

Add the cubes of watermelon, cover, and wait at least two hours for the watermelon to absorb the rum.

Add the final 1 ounce of rum to a glass filled with ice.

Watermelon infused with rum, sparkling water, and any remaining soaking juices

Raspberry-OJ-Banana Smoothie

Raspberry-OJ-Banana Smoothie

Raspberry-OJ-Banana Smoothie
Vanilla yogurt and orange juice make a tasty base for this smoothie with raspberries and bananas.

Blend ice cubes raspberries orange juice banana yogurt and honey in a blender until smooth.

Smothered Round Steak with Gravy

Smothered Round Steak with Gravy

Smothered Round Steak with Gravy
Round steak and onions are slowly simmered and served with gravy in this comforting, kid-friendly meal.

Round steak pieces should be salt and peppered on both sides, and the seasoning should be worked into the meat.

In a 1-gallon sealable bag, combine 1/2 cup flour and 1/4 cup garlic powder.

Add the steak pieces, close the bag, and shake to coat each piece equally.

In a large skillet, warm up 1/3 cup of oil over medium heat.

In batches, add seasoned and floured steak pieces to the skillet and cook for 4 to 5 minutes on each side, or until browned.

Warm the skillet after removing it.

Repeat with the remaining pieces, adding additional oil as needed to ensure that each is browned.