Hannah

Hannah Moore is the creator and voice behind Eat Around It, a recipe blog where everyday cooking turns into a flavorful adventure. A self-taught cook and food photographer based in Oregon, Hannah began Eat Around It in 2018 as a digital notebook for her weeknight kitchen experiments. Over time, her passion for approachable, flavor-packed recipes has attracted a global community of home cooks from over 120 countries.

With the support of a small remote team of recipe testers and nutrition reviewers, Hannah ensures that every recipe on Eat Around It is reliable, repeatable, and always delicious. Her mission is to inspire home cooks to explore new flavors and techniques without feeling overwhelmed, making cooking an accessible and joyful part of daily life.

Latest from Hannah

$- 2 ripe avocados - 1 lb shrimp, peeled and deveined - 1 tablespoon Cajun seasoning - 2 tablespoons olive oil - 1/2 red bell pepper, diced - 1/4 cup red onion, finely chopped - 2 cloves garlic, minced - 1/4 cup corn (either fresh or canned) - 1/4 cup cherry tomatoes, halved - Juice of 1 lime - 2 tablespoons fresh cilantro, chopped - Salt and pepper to taste Cajun Shrimp Stuffed Avocados need fresh ingredients to shine. Start with ripe avocados. They should feel soft but not mushy. The shrimp is the star here. Use peeled and deveined shrimp for ease. Cajun seasoning adds a spicy kick. You can find this at any grocery store. For the vegetables, I love using red bell pepper and red onion. They add color and crunch. Fresh garlic gives a nice flavor boost. You can use corn, fresh or canned. Cherry tomatoes add sweetness and make the dish vibrant. Finally, lime juice brings it all together. It adds freshness and balances the flavors. Don't forget the cilantro! It adds a bright, fresh taste. The salt and pepper enhance all the other flavors. Gather all these ingredients before you begin. It makes the process much smoother. Each ingredient plays a role in making this dish delicious and fresh. Coating the shrimp with Cajun seasoning Start by taking 1 pound of peeled and deveined shrimp. Place them in a bowl. Sprinkle 1 tablespoon of Cajun seasoning over the shrimp. Toss gently until they are well coated. This step infuses great flavor into the shrimp. Cooking the shrimp in a skillet Heat 2 tablespoons of olive oil in a skillet over medium heat. Once the oil is hot, add 2 minced cloves of garlic. Sauté for around 30 seconds until fragrant. Next, add the seasoned shrimp to the skillet. Cook the shrimp for 2-3 minutes on each side. They should turn pink and opaque. Once done, remove the skillet from heat and let the shrimp cool slightly. Mixing the cooked shrimp with vegetables In a separate bowl, combine the cooked shrimp with diced vegetables. Use 1/2 a diced red bell pepper, 1/4 cup of finely chopped red onion, and 1/4 cup of corn. You can use fresh or canned corn. Also, add 1/4 cup of halved cherry tomatoes. Adding lime juice and seasoning Squeeze the juice of 1 lime into the bowl. Add 2 tablespoons of chopped fresh cilantro. Season the mixture with salt and pepper to taste. Stir everything gently until well combined. This filling is fresh and so tasty! Halving and hollowing the avocados Take 2 ripe avocados. Carefully slice each avocado in half and remove the pit. Use a spoon to scoop out a bit of the flesh from each half. This creates extra space for the filling. Filling the avocado halves with shrimp mixture Now, take the shrimp mixture and spoon it into the hollowed-out avocado halves. Fill them generously. Each half should be packed with this delicious mix. These stuffed avocados are ready to enjoy! To ensure shrimp are perfectly cooked, watch their color. Cook them until they turn pink and opaque. This usually takes about 2-3 minutes on each side. Avoid overcooking, as it makes the shrimp tough. Use medium heat to keep things steady. For the best seasoning, coat the shrimp well with Cajun seasoning. I like to use a tablespoon for a pound of shrimp. Toss the shrimp gently in the bowl to make sure each piece gets the spice. If you want more heat, add a pinch of cayenne pepper. For serving, arrange the stuffed avocados on a colorful platter. This adds a nice pop to your table. Garnish with extra cilantro leaves and lime wedges to make it look fresh. To create visual appeal, scoop the avocado flesh out carefully. This gives you more room for the shrimp mixture. Fill each half generously, letting the colorful filling peek out. It makes for a dish that is as tasty as it is beautiful. {{image_4}} You can change the proteins in this dish. For example, use cooked chicken or crab instead of shrimp. Both options fit well with the flavors. If you want a vegetarian choice, try black beans or tofu. Switching vegetables is also easy. Add diced cucumbers for crunch, or try corn for sweetness. You can use scallions instead of red onion for a milder taste. Mix in some jalapeños if you want a spicy kick. Adjust the spice levels to match your taste. If you like it mild, reduce the Cajun seasoning. For a bolder flavor, add more seasoning or include hot sauce. You can enhance the dish with sauces. A drizzle of creamy ranch or a zesty vinaigrette adds depth. I often mix a little sour cream with lime juice for extra creaminess. These tweaks keep the dish fresh and exciting. To keep your Cajun shrimp stuffed avocados fresh, store them properly. First, separate the shrimp filling from the avocado halves. This helps keep the avocado from browning. - For the filling: - Place the shrimp mixture in an airtight container. - It can last in the fridge for up to 2 days. - For the avocados: - Wrap each half tightly in plastic wrap. - If you want to slow browning, squeeze a bit of lime juice on the flesh before wrapping. - Store in the fridge for up to 1 day. When you're ready to enjoy the leftovers, reheat the shrimp mixture. - Best practices: - Use a skillet over medium heat. - Add a splash of olive oil to keep it moist. - Stir often for about 2-3 minutes until the shrimp is warm. Avoid microwaving the shrimp, as it can make them tough. Enjoy your meal! Can I prepare this dish in advance? Yes, you can prep the shrimp filling ahead of time. Just make sure to store it in the fridge. I recommend filling the avocados just before serving. This keeps them fresh and prevents browning. What are the best sides to serve with it? I love pairing these stuffed avocados with a light salad or grilled veggies. You can also serve them with tortilla chips for a fun crunch. How do I know if avocados are ripe? Ripe avocados feel slightly soft when you gently squeeze them. The skin should be dark green or black, depending on the type. If they are too firm, give them a few days to ripen. Substitutes for shrimp? If you’re not a fan of shrimp, try diced chicken or crab. You could also use beans for a vegetarian option. Is this recipe gluten-free? Yes, this recipe is gluten-free! All the ingredients are safe for those avoiding gluten. Enjoy without worry! You can make delicious Cajun shrimp stuffed avocados using simple steps. Start with ripe avocados and seasoned shrimp, then mix in some veggies. With tips on cooking and presentation, you can impress anyone. Don’t forget about the fun variations and storage tips. This dish is not just tasty, it's also adaptable! Enjoy your cooking and experiment with flavors. Now, you have all the tools to create a great meal. Happy cooking!$

Cajun Shrimp Stuffed Avocados Flavorful and Fresh Dish

Craving a dish full of flavor and freshness? You’re in the right place! Cajun shrimp stuffed avocados combine spicy shrimp,

$To make delicious strawberry cheesecake yogurt parfaits, you will need the following ingredients: - 2 cups Greek yogurt (choose plain or vanilla for added flavor) - 1 cup cream cheese, softened to room temperature - 1/4 cup honey or maple syrup (adjust sweetness to taste) - 1 teaspoon pure vanilla extract - 1 cup fresh strawberries, hulled and sliced - 1/2 cup granola (your preferred variety for texture) - Fresh mint leaves for garnish (optional, but recommended for freshness) Each ingredient plays a key role in creating a creamy, sweet treat. Greek yogurt gives a thick texture and protein boost. Cream cheese adds rich creaminess that blends well with yogurt. Sweeteners like honey or maple syrup offer a touch of natural sweetness. Fresh strawberries bring bright flavors and vibrant color. Granola adds a satisfying crunch, balancing the smooth layers. Mint leaves can bring a fresh touch to your final dish. When choosing your ingredients, focus on quality. Fresh strawberries should be ripe and sweet. For yogurt, opt for a brand you trust. A good cream cheese can elevate the whole dish. Using high-quality granola will add great texture. This combination makes each bite a delightful experience. To start, gather your ingredients. In a mixing bowl, add the softened cream cheese, Greek yogurt, honey (or maple syrup), and vanilla extract. Use a hand mixer and beat everything on medium speed. You want it to be smooth and creamy. Make sure there are no lumps; this gives the best texture. Next, grab your fresh strawberries. Hull them and slice them into thin pieces. If you want, drizzle a teaspoon of honey over the strawberries and toss gently. This step adds sweetness and makes them even tastier. Now, it's time to layer your parfaits. Take clear serving glasses or bowls. Start by spooning a layer of the cheesecake mixture into the bottom. Then, add a layer of your sliced strawberries on top. Make sure they are evenly spread out. After the strawberries, sprinkle a layer of granola over them. This adds a nice crunch to your parfait. Repeat the layers: cheesecake mixture, strawberries, and granola. Finish with a layer of the cheesecake mixture on top. For the final touch, you can add a few sliced strawberries and a mint sprig on top. Place the parfaits in the fridge to chill for at least 30 minutes. This helps the flavors mix and the parfaits to set. To get the best texture for your parfait, softening the cream cheese is key. When it sits at room temperature, it blends smoothly. This makes mixing easier. If the cream cheese is cold, it can clump. You want a creamy, lump-free mix. I recommend using a hand mixer to beat the mixture. This ensures it becomes smooth and fluffy. For a beautiful look, use clear glasses. They let you see the lovely layers. Each layer of cheesecake, strawberries, and granola should be visible. Just before serving, add extra strawberry slices on top. A light drizzle of honey also makes it look nice. You can even add fresh mint leaves for a pop of color. You can easily adjust the sweetness to fit your taste. Start with the 1/4 cup of honey or maple syrup. Taste the mixture after mixing. If you want it sweeter, you can add more. Just remember, the strawberries will add some sweetness too. Balancing the flavors is important for a perfect treat. {{image_4}} You can switch up the fruit in your parfaits. Try using blueberries or raspberries for a fun twist. Both berries add a burst of flavor. Seasonal fruits like peaches or mangoes also work well. These fruits can bring bright colors and new tastes to your dish. Using Greek yogurt gives your parfaits a rich texture. You can also use regular yogurt for a lighter feel. If you prefer dairy-free, try coconut or almond yogurt. Both options blend well with the cheesecake mixture. They also provide a nice taste without dairy. Consider adding nuts or seeds for extra crunch. Chopped almonds or sunflower seeds can enhance the texture. You can also use different granola types for variety. If you love chocolate, drizzling some syrup on top can make it even better. It adds a sweet finish to your parfaits. To store your parfaits, use airtight containers. Glass jars or plastic containers work well. This keeps the parfaits fresh and tasty. You can store them in the fridge for up to three days. Make sure to cover them well to avoid drying out. You can freeze parfaits, but it’s best to layer the components separately. Freeze the cheesecake mixture and fruit in individual containers. This way, they stay fresh longer. When you want to enjoy them, thaw the cheesecake mixture in the fridge overnight. For the fruit, let it sit at room temperature until soft. Avoid refreezing once thawed to keep the flavors and texture right. Yes, you can make these parfaits ahead of time. Prepare them a day before serving. Keep them in the fridge to chill. This gives the flavors time to blend well. Greek yogurt parfaits last about 3 days in the fridge. Store them in a sealed container. This keeps them fresh and tasty for longer. Yes, flavored yogurt works great! Use strawberry or vanilla for extra taste. Just remember that this may change the overall sweetness. You can use Greek yogurt as a substitute. It gives a creamy texture and adds protein. Silken tofu is another good option for a dairy-free choice. Yes, there are low-calorie options! Use low-fat cream cheese and sweetener. You can also opt for sugar-free yogurt. These swaps reduce calories while keeping flavor. You learned how to make tasty Greek yogurt parfaits. We covered ingredients, steps, tips, and storage. You can customize this treat with your favorite fruits and toppings. Remember, using soft cream cheese is key for smooth texture. These parfaits are easy to prepare and perfect for any occasion. Enjoy your delicious creation! You'll impress friends and family while staying healthy. Always feel free to switch things up based on your taste. Happy parfait making!$

Strawberry Cheesecake Yogurt Parfaits Delightful Treat

Craving a delicious treat that’s also healthy? Let me introduce you to Strawberry Cheesecake Yogurt Parfaits! This delightful dessert combines

$- 2 ripe avocados - 1 cup panko breadcrumbs - ½ cup all-purpose flour - 2 large eggs - ½ teaspoon garlic powder - ½ teaspoon smoked paprika - ¼ teaspoon cayenne pepper (optional) - Salt and pepper Using fresh, ripe avocados makes all the difference. Their creamy texture pairs perfectly with the crispy coating. Panko breadcrumbs add a light crunch that regular breadcrumbs cannot match. Using cooking spray is key. It helps the fries crisp up nicely in the air fryer. Without it, the fries may stick to the basket, making a mess. If you don’t have cooking spray, you can use a brush to apply a thin layer of oil. Just make sure it coats the basket well. You could also use parchment paper, but make sure it fits properly to avoid blocking airflow. Dipping sauces bring out extra flavor. I love spicy mayo for a zesty kick. Just mix mayo with a bit of sriracha for heat. Tangy salsa is another great choice. It adds freshness and pairs well with the avocado. You could also try ranch or guacamole for a fun twist. Experimenting with different dips can make this snack even more exciting! To start, cut each ripe avocado in half. Use a knife to slice around the pit, then twist to separate the halves. Carefully remove the pit with a spoon. Next, slice each half into wedges, keeping the skin on. The skin helps you hold the wedges while coating them. Now, let’s create a three-bowl breading station. In the first bowl, add the all-purpose flour. The second bowl should hold the beaten eggs. For the third bowl, mix the panko breadcrumbs with garlic powder, smoked paprika, cayenne pepper, salt, and pepper. Mix it well to spread the spices evenly. Each layer needs seasoning to boost flavor. Take each avocado wedge and dip it in the flour first. Shake off any extra flour. Next, dip it into the beaten eggs, letting the excess egg drip off. Finally, roll the wedge in the breadcrumb mix. Press gently to help the breadcrumbs stick well. This method keeps clumps at bay. Before cooking, spray the air fryer basket with cooking spray. This step is key to prevent sticking. You want to make sure the fries come out easily and stay crispy during cooking. For the cooking, set the air fryer to 400°F (200°C). Cook the avocado fries for 8-10 minutes. Flip them halfway through. This step ensures even cooking and a golden brown color on all sides. You want that perfect crispiness! After cooking, remove the fries carefully. Allow them to cool for a couple of minutes. Serve them warm for the best taste. For a great look, place them on a wooden board. Garnish with fresh herbs and offer dipping sauces on the side. To get that perfect crisp on your avocado fries, temperature is key. Set your air fryer to 400°F (200°C). This high heat helps create a golden crust while keeping the avocado creamy inside. Panko breadcrumbs are your best friend here. They are lighter and crispier than regular breadcrumbs. Using panko gives you that delightful crunch you crave. Regular breadcrumbs can make them dense and less enjoyable. One big mistake is overcrowding the air fryer basket. If you pack too many fries in, they won’t crisp up. Fry in batches to let hot air circulate around each fry. Also, check your avocados. If they are too ripe, they can become mushy. Adjust the cooking time if your avocados are firm or soft. Softer avocados need less time, while firmer ones may need a bit more. Adding spices can take your avocado fries up a notch. Try mixing in onion powder, chili powder, or even nutritional yeast for a cheesy flavor. You can also marinate the avocado wedges. A quick soak in lime juice adds a zesty kick. Season them with salt and pepper before coating for extra flavor. This step makes each bite a true delight. {{image_4}} For a vegan twist, you can skip the eggs. Instead, use plant-based options like unsweetened almond milk or aquafaba (the liquid from a can of chickpeas). Both work well to help the coating stick. For coatings, try using ground flaxseed mixed with water. This creates a nice binding effect. You could also use chickpea flour mixed with water as a great substitute. Want to spice things up? Add fresh herbs like cilantro or parsley to your breadcrumb mix. You can also try adding a pinch of cumin or onion powder for extra flavor. If you love cheese, sprinkle some nutritional yeast into the breadcrumb mixture. It gives a cheesy taste without dairy. You can even use finely grated vegan cheese for a melty twist. If you don't have an air fryer, don’t worry. You can bake these fries in the oven. Preheat to 425°F (220°C). Place the coated avocado wedges on a baking sheet and bake for about 15-20 minutes. Flip them halfway for even cooking. Deep-frying is another option. Heat oil in a pot to 350°F (175°C). Fry the wedges for about 2-3 minutes until golden brown. This method gives them a great crunch but uses more oil. To keep your avocado fries fresh, store them in the fridge. Place them in an airtight container. This helps to keep moisture away, which can make them soggy. Try to eat them within two days for the best taste. If you want to keep them crispy, put a paper towel in the container. This will absorb extra moisture. When it's time to enjoy your leftover fries, use the air fryer for reheating. Preheat the air fryer to 350°F (175°C). Place the fries in a single layer. Heat them for about 3-5 minutes. This method helps them regain their crispiness. Avoid using a microwave, as it can make them soggy. You want that perfect crunch back! If you want to freeze avocado fries, do it before frying. Slice the avocados and coat them with flour, egg, and panko. Lay them flat on a baking sheet and freeze until solid. Once they are frozen, transfer them to a freezer bag. When you want to fry them, thaw them in the fridge overnight. Then cook them straight in the air fryer. This keeps them tasty and fresh! Yes, you can prep these fries ahead. Slice the avocados and coat them. Place them in a single layer on a baking sheet. Cover with plastic wrap and store in the fridge. They stay fresh for a few hours. Just pop them in the air fryer when you are ready to cook. This method saves time and keeps them tasty. If you don't have panko, use regular breadcrumbs. They work well but won't be quite as crispy. You can also try crushed cornflakes for a different crunch. Ground nuts, like almonds, add flavor too. Just make sure to season them well for best results. Yes, avocado fries are a healthy snack. Avocados are rich in healthy fats, fiber, and vitamins. They help keep your heart healthy and improve digestion. When air-fried, they use less oil than traditional frying. This makes them a lighter option. Enjoy them guilt-free! A ripe avocado feels slightly soft when you press it. The skin should be dark green or almost black. If it’s too hard, it needs more time. If it's very soft or has dark spots, it may be overripe. For the best fries, use avocados that are just ripe. Using frozen avocados isn't ideal for frying. They can become mushy when thawed. If frozen, let them thaw in the fridge. Pat them dry to remove excess moisture. This helps improve texture, but fresh avocados are best for crispiness. If you have to use frozen ones, expect a softer fry. To sum up, we explored making crispy avocado fries. You learned the right ingredients, like ripe avocados and panko breadcrumbs. I shared tips on preparing, coating, and cooking in an air fryer. We also covered fun serving ideas and how to store leftovers. These avocado fries are tasty and easy to make. Enjoy this fun twist on a classic snack!$

Air Fryer Crispy Avocado Fries Irresistible Snack

Craving a snack that’s both tasty and healthy? Let me introduce you to Air Fryer Crispy Avocado Fries! These golden

$To make these tasty tacos, you need some key ingredients. Here’s what to gather: - 4 boneless, skinless chicken breasts - 1 cup corn kernels (fresh, frozen, or canned) - 1 can (15 oz) black beans, rinsed and drained - 1 cup diced tomatoes (canned or fresh) - 1 packet taco seasoning (about 1 oz) - 1 cup cream cheese, softened - 1/2 cup chicken broth (low sodium works best) - 1 tablespoon fresh lime juice - Salt and black pepper, to taste - Flour or corn tortillas, for serving Using the right seasonings makes all the difference. Taco seasoning adds great flavor. You can also mix in: - Garlic powder for depth - Onion powder for sweetness - A pinch of cayenne for heat - Fresh herbs, like cilantro, for brightness Garnishes can take your tacos to the next level. Consider these tasty options: - Fresh cilantro, finely chopped - Sliced avocado for creaminess - Lime wedges to squeeze on top - Salsa for added zest These ingredients and garnishes will help you create a delicious meal that everyone will love. Enjoy the process of gathering and preparing! To start, gather all your ingredients. You need four boneless, skinless chicken breasts. Place them flat at the bottom of your slow cooker. Next, take one cup of corn kernels. You can use fresh, frozen, or canned corn. Spread the corn evenly over the chicken. Then, rinse one can of black beans and drain them well. Add these beans on top of the corn. Now, chop one cup of tomatoes. You can use fresh or canned tomatoes. Add the diced tomatoes to the slow cooker, too. This mix will build a great base for your dish. Now for the fun part! Sprinkle one packet of taco seasoning over the ingredients. Make sure to coat the chicken well. In a separate bowl, mix one cup of softened cream cheese with half a cup of low sodium chicken broth. Add one tablespoon of fresh lime juice to the mixture. Stir until it is smooth and creamy. Carefully pour this creamy mix over everything in the slow cooker. Cover the pot with the lid. Set your slow cooker to low heat for six to seven hours. If you are in a hurry, you can set it to high heat for three to four hours. Cook until the chicken is tender and fully cooked. After the cooking time is up, it’s time to shred the chicken. Use two forks to pull the chicken apart right in the slow cooker. As you shred, mix everything together well. This helps the flavors blend nicely. Once it’s all mixed, taste your filling. Add salt and freshly ground black pepper to your liking. When it’s perfect, it’s time to serve! Spoon this creamy chicken corn filling into warm tortillas. Top each taco with fresh cilantro and sliced avocado for a tasty finish. To shred the chicken, wait until it’s fully cooked. Use two forks to pull apart the chicken right in the slow cooker. This way, it mixes well with all the flavors. Shredding in the slow cooker keeps the chicken juicy and tender. Make sure to stir everything together once shredded. This helps blend the seasonings and creates a creamy filling. You can easily change the spice level in this recipe. If you like it mild, just use less taco seasoning. For more heat, add diced jalapeños or a pinch of cayenne pepper. Always taste the mixture before serving. This lets you adjust the spices to your liking. Remember, you can always add more, but it’s hard to take away. Serve your tacos with warm flour or corn tortillas. Top them with fresh cilantro and sliced avocado for a burst of flavor. You can also add a squeeze of lime for extra zest. Consider offering a side of salsa or guacamole. This gives your guests options to personalize their tacos. For a complete meal, pair with a fresh salad or some rice. {{image_4}} You can easily swap ingredients to fit your diet. If you prefer turkey, use ground turkey instead of chicken. For a vegetarian twist, try using chickpeas or lentils. You can replace cream cheese with a dairy-free option like cashew cream for vegan tacos. For gluten-free needs, use corn tortillas instead of flour ones. These swaps keep the dish tasty while meeting dietary needs. You can also cook these tacos on the stovetop or in the oven. For stovetop cooking, sauté the chicken and veggies in a large pan. Add the cream cheese and broth, then simmer until the chicken cooks through. It will take about 20-30 minutes. If using the oven, place everything in a baking dish, cover it with foil, and bake at 350°F for about 45 minutes. Both methods give great flavor and texture. Get creative with your taco filling! You can add sautéed onions and bell peppers for extra flavor. Try mixing in jalapeños for some heat. For a sweet touch, consider pineapple or mango chunks. Fresh herbs like parsley or chives can add brightness. You can even top with shredded cheese for more richness. Each addition makes the tacos uniquely yours! To store your leftover creamy chicken corn filling, let it cool first. Place it in an airtight container. Make sure to seal it tightly. You can keep leftovers in the fridge for about three to four days. This helps keep the flavors fresh and tasty. When you're ready to eat the leftovers, take them out of the fridge. You can reheat them in the microwave or on the stovetop. If using the microwave, heat in 30-second intervals. Stir in between to ensure even warming. For the stovetop, use low heat and stir often. Add a splash of chicken broth to keep it creamy. You can freeze the creamy chicken corn filling for later meals. Place it in a freezer-safe container. Leave some space at the top for expansion. Label the container with the date. It can last for up to three months in the freezer. To use, thaw it overnight in the fridge before reheating. This way, you can enjoy a quick meal anytime! Yes, you can use frozen chicken. Just add an extra hour to the cooking time. The slow cooker will thaw and cook the chicken well. Make sure to check that the chicken reaches 165°F for safety. I like to use flour tortillas for their softness. Corn tortillas are great too, especially if you seek a gluten-free option. Both types hold the creamy filling well and taste delicious. To add heat, use a spicy taco seasoning. You can also mix in chopped jalapeños or a dash of hot sauce. Try adding cayenne pepper for extra kick. Adjust the spice level until it meets your taste. Yes, you can prepare the filling a day in advance. Just store it in the fridge. When you're ready to serve, warm it up in the microwave or on the stovetop. This makes it a great option for busy days. Absolutely! Replace the chicken with a mix of beans or lentils. Use vegetable broth instead of chicken broth. You can also add more veggies, like bell peppers or zucchini, for extra texture and flavor. This blog post covered how to make slow cooker creamy chicken corn tacos. We explored the main ingredients, seasonings, and optional garnishes. You learned step-by-step instructions for cooking and shredding chicken, plus tips to perfect each bite. We also shared storage tips and answered key FAQs. These tacos are easy to make and can fit many diets. Feel free to get creative with your ingredients! Enjoy your tasty tacos today.$

Slow Cooker Creamy Chicken Corn Tacos Flavorful Recipe

Get ready to savor a tasty twist on taco night! My Slow Cooker Creamy Chicken Corn Tacos bring big flavor

$- 1 lb Brussels sprouts, trimmed and halved - 3 tablespoons olive oil - ¼ cup pure maple syrup - 2 tablespoons balsamic vinegar - ¼ teaspoon sea salt - ¼ teaspoon freshly ground black pepper - ¼ cup pecans, roughly chopped - ¼ teaspoon red pepper flakes (optional, for a spicy kick) - Fresh parsley, finely chopped for garnish If you run out of pecans, walnuts work great too. You can use apple cider vinegar in place of balsamic vinegar for a different twist. For a vegan option, check that the maple syrup is pure and free from additives. Instead of olive oil, avocado oil can also do the trick. If you want a sweeter touch, try honey if you’re not strict about vegan choices. When picking Brussels sprouts, look for bright green ones. They should feel firm and heavy in your hand. Avoid any yellow or wilted leaves; they may taste bitter. Smaller sprouts are sweeter than larger ones, so choose those for better flavor. Store them in the fridge to keep them fresh until you're ready to cook. Start by preheating your oven to 400°F (200°C). This heat is key for getting that nice caramel color on your Brussels sprouts. A hot oven helps the maple syrup create that sweet, sticky glaze we all love. Next, grab 1 pound of Brussels sprouts. Trim off the ends and slice them in half. This step lets the flavors soak in and helps them cook evenly. In a large bowl, mix the halved sprouts with 3 tablespoons of olive oil, ¼ cup of pure maple syrup, 2 tablespoons of balsamic vinegar, ¼ teaspoon of sea salt, and ¼ teaspoon of black pepper. Use your hands or a spoon to toss everything well. You want each sprout to be coated nicely for maximum flavor. Now, it's time to roast! Spread the Brussels sprouts on a baking sheet in a single layer. Make sure the cut sides are facing down. This position helps with caramelization. Roast them for 20 minutes. Halfway, give them a gentle stir for even cooking. After 20 minutes, sprinkle ¼ cup of chopped pecans and ¼ teaspoon of red pepper flakes over them. If you like heat, add the red pepper flakes! Then, roast for another 10-15 minutes until they’re tender and caramelized. Once done, let them cool slightly. If you want, drizzle a bit more maple syrup for extra sweetness. Toss them gently and transfer to a serving platter. Finish with a sprinkle of fresh parsley for color and flavor. Enjoy this tasty and healthy dish! To get that nice caramel color, start by preheating your oven to 400°F (200°C). A hot oven helps the sprouts cook evenly. When you prepare the Brussels sprouts, make sure to cut them in half. This way, the cut sides can get nice and crispy. Spread them out on your baking sheet, cut side down. This will also help with caramelization. Halfway through cooking, stir them gently to avoid burning but keep that great color. Maple syrup gives these Brussels sprouts a sweet touch. Balsamic vinegar adds a nice tang. You can also add pecans for crunch. They give a nutty flavor, which pairs well with the sweet. If you want to play with taste, try adding garlic or shallots. These will bring out more depth in the dish. Fresh parsley on top adds a pop of color and freshness. If you like some heat, red pepper flakes are a great addition. Just sprinkle a little when you add the pecans. This will give your dish a nice kick. Don’t worry if you prefer it mild; you can leave them out. Taste as you cook, and adjust the spice to your liking. Cooking should be fun, so make it your own! {{image_4}} To make this dish vegan, simply replace the balsamic vinegar with a splash of apple cider vinegar. It adds a nice tang without losing the flavor. You can also skip the pecans or use another nut, like walnuts. Both options keep the dish plant-based while still being delicious. Feel free to mix in other veggies! Carrots, sweet potatoes, or butternut squash work well. Just cut them into similar sizes as the Brussels sprouts for even cooking. The added colors make the dish more fun and tasty. Nuts add a nice crunch. Try using almonds or hazelnuts if you want a change. You can also play with spices! Garlic powder, cumin, or smoked paprika give unique flavors. Just sprinkle them in when you toss the sprouts. For a kick, add a pinch of cayenne or chili powder. These choices make your dish exciting and full of taste! To store your maple caramelized Brussels sprouts, let them cool. Place them in an airtight container. Make sure you seal it well. Store them in the refrigerator for up to three days. This keeps them fresh and tasty. You can also layer some parchment paper in between to absorb moisture. When you are ready to enjoy leftovers, preheat your oven to 350°F (175°C). Spread the Brussels sprouts on a baking sheet. Heat them in the oven for about 10-15 minutes. This helps them regain their crispness. You can also reheat them in a microwave. Just microwave for 1-2 minutes, but they may lose some texture. If you want to freeze maple caramelized Brussels sprouts, first let them cool completely. Then place them in a freezer-safe bag. Try to remove as much air as possible before sealing. They can last up to three months in the freezer. When you want to eat them, thaw in the fridge overnight before reheating. Yes, you can use frozen Brussels sprouts. However, fresh ones taste better. Frozen sprouts may not caramelize as well. To use frozen sprouts, thaw and drain them first. Pat them dry to remove excess moisture. This helps them crisp up in the oven. Brussels sprouts are done when they are tender and golden brown. You can test them with a fork. If it goes in easily, they are ready. Look for a caramelized exterior, which adds flavor. Trust your nose too; they should smell sweet and nutty. Maple caramelized Brussels sprouts pair well with many dishes. Here are some ideas: - Roast chicken or turkey - Grilled salmon or fish - Quinoa or rice dishes - A fresh green salad - Pasta with garlic and olive oil These sides enhance the sweet and savory flavors of the sprouts. Enjoy mixing and matching! In this post, we explored how to prepare delicious Maple Caramelized Brussels Sprouts. We covered the right ingredients and fresh selection tips. You learned step-by-step instructions for roasting, enhancing flavors, and achieving that perfect caramelization. I shared variations, storage tips, and answered common questions. Now, you can confidently cook and enjoy this tasty side dish. Make it your own by trying different flavors and serving options. With these tips, your Brussels sprouts will impress everyone at the table. Enjoy your cooking adventure!$

Savory Maple Caramelized Brussels Sprouts Recipe

If you’re looking for a side dish that’ll impress your guests and your taste buds, you’ve come to the right

$- 12 oz (340g) penne pasta - 1 can (14 oz) crushed tomatoes - 1 cup vegetable broth - 1 cup heavy cream or coconut cream - 1 small onion, finely diced - 3 cloves garlic, minced - 1 teaspoon Italian seasoning - 1/2 teaspoon red pepper flakes (optional) - Salt and pepper, to taste - 1 cup fresh basil leaves, roughly chopped - 1/2 cup grated Parmesan cheese (optional) If you need dairy-free options, use coconut cream instead of heavy cream. For gluten-free pasta, select a gluten-free penne. You can also swap in vegetable broth for chicken broth, if you prefer. For a lighter dish, try using half-and-half in place of heavy cream. - Always choose fresh basil; it adds great flavor. - Use ripe, high-quality canned tomatoes for the best taste. - Store your pasta in a cool, dry place away from moisture. - Check the expiration dates on broth and cream for freshness. - Keep your garlic and onion in a dry, dark space to maintain flavor. Start by setting your Instant Pot to the sauté function. Add a splash of olive oil. Next, add the finely diced onion. Sauté for 3-4 minutes until the onion looks clear and smells great. Then, add the minced garlic. Stir for another 30 seconds. You want the garlic to smell good but not get brown. Now, pour in the penne pasta. Add the crushed tomatoes and vegetable broth next. Sprinkle in the Italian seasoning and red pepper flakes if you want some heat. Season with salt and pepper. Stir everything well. Make sure all the pasta is under the liquid. Next, secure the lid on the Instant Pot. Ensure the valve is set to sealing. Cook on manual high pressure for 5 minutes. When it’s done, turn the valve to venting for a quick release. After the steam stops, open the lid carefully. Gently stir in the heavy cream or coconut cream. Mix until it blends well. Then, fold in the roughly chopped basil leaves. Stir them through the pasta for a fresh taste. Now, taste the pasta. Add more salt and pepper if you think it needs more flavor. For a creamier dish, you can add more cream or a bit of reserved pasta water. Serve the creamy pasta hot in bowls. If you like, top each bowl with grated Parmesan cheese. You can also add extra fresh basil leaves for color and flavor. For a nice touch, include a piece of crusty bread on the side. It’s perfect for soaking up that creamy sauce! To make the best creamy tomato basil pasta, follow these tips: - Use penne pasta for its shape, which holds sauce well. - Always measure your liquid. Too little can lead to burnt pasta. - Stir the pasta well to ensure it cooks evenly. - Let the Instant Pot release pressure quickly to keep the pasta from overcooking. Watch out for these mistakes: - Don’t skip the sauté step. It adds flavor to your dish. - Avoid using too much cream at once. Add gradually for better control. - Don’t forget to adjust the seasoning. Taste is key to a great dish. - Don’t rush when adding the basil. It adds freshness and flavor. To boost creaminess, try these ideas: - Use full-fat coconut cream for a rich, dairy-free option. - Add more cream or a splash of pasta water for a silkier sauce. - Stir in grated cheese at the end for added richness. - Top with extra basil to enhance the creamy texture. These tips will help you create a delightful pasta dish that impresses everyone! {{image_4}} You can boost the protein in this dish easily. Try adding cooked chicken, shrimp, or sausage. Just sauté the protein with the onion and garlic. If you want a meat-free option, use chickpeas or white beans. Both add protein and texture. Remember to adjust the cooking time if using raw meat. Cook it until it's fully done before adding the pasta. This recipe works great for vegetarians! Just skip the Parmesan cheese for serving. If you want it vegan, swap heavy cream for coconut cream. Use vegetable broth to keep it plant-based. You can also add more veggies, like spinach or bell peppers. They bring color and nutrients to your meal. To enhance the flavor, think about adding fresh herbs. A sprinkle of parsley or thyme can add a nice touch. You can toss in more garlic for a stronger taste. If you like spice, add more red pepper flakes. For a smoky flavor, try a dash of smoked paprika. These small changes can make a big difference in taste! After enjoying your pasta, store leftovers in an airtight container. Let it cool first. Place it in the fridge for up to three days. Make sure to cover it well to keep it fresh. If you plan to eat it later, save some basil for garnish. To reheat, use the microwave or stovetop. If using a microwave, place the pasta in a bowl. Heat it in short bursts, stirring in between. This helps it warm evenly. If using the stovetop, add a splash of water to a pan. Heat on low, stirring until it’s warm. This keeps the pasta creamy. You can freeze this pasta for up to three months. To do this, let it cool completely. Transfer it to a freezer-safe container. For best results, divide into meal-sized portions. When ready to eat, thaw overnight in the fridge. Reheat as mentioned above. Remember, fresh basil should be added after reheating for the best flavor. Yes, you can use gluten-free pasta in this recipe. Look for penne made from rice or chickpeas. Keep in mind that gluten-free pasta may cook faster, so check it after 3 minutes under pressure. This helps prevent mushiness. You can use coconut cream for a dairy-free option. It gives a rich and creamy texture. Cashew cream is another great substitute. Simply blend soaked cashews with water until smooth. To prevent sticking, ensure all pasta is submerged in the liquid. Stir well before sealing the pot. Using enough sauce helps too. Adding a bit of oil to the sauté step can also help. A natural release usually takes about 10 minutes. After cooking, let the pot sit without touching the valve. This helps the flavors meld and the pasta finish cooking perfectly. Yes, you can make this dish in advance! Just store it in an airtight container in the fridge. It tastes even better the next day, as the flavors deepen. Reheat on the stove or in the microwave, adding a splash of water or cream to keep it creamy. In this blog post, I covered key ingredients and tips for making a great pasta dish. You learned about main ingredients and useful substitutes. I walked you through step-by-step instructions to ensure ease and success. We also explored variations and how to store leftovers. Remember, with practice, you’ll perfect your pasta skills. Embrace your creativity with flavors, adjustments, and choices. Cooking can be fun and rewarding, so dive in and enjoy every bite.$

Instant Pot Creamy Tomato Basil Pasta Delight Recipe

Are you ready to make a dinner that’s quick, creamy, and satisfying? My Instant Pot Creamy Tomato Basil Pasta Delight

$- 1 lb flank steak, cut into thin strips - 2 tablespoons unsalted butter, melted - 1 bell pepper (any vibrant color), sliced - 1 medium red onion, sliced into thin rings - 1 medium zucchini, sliced into half-moons The flank steak is the star of this dish. It cooks quickly and stays juicy. I love using unsalted butter to control the salt level. Fresh vegetables add color and crunch. Bell peppers, red onions, and zucchini work well here. They soak up all that garlic butter flavor. - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1 teaspoon chili powder - Salt and freshly ground black pepper, to taste Seasoning is key to a great fajita. Ground cumin adds warmth. Smoked paprika gives a nice depth. Chili powder adds just the right kick. Don’t forget to season with salt and black pepper for balance. - 8 small flour tortillas - Fresh cilantro, chopped, for garnish - Lime wedges, for serving Flour tortillas are perfect for wrapping all that goodness. Fresh cilantro brightens up the dish. Lime wedges give a zesty finish. These elements complete your fajita experience. 1. First, preheat your oven to 400°F (200°C). This temperature makes the steak and veggies cook nicely. 2. Next, line a large baking sheet with parchment paper. This makes cleanup easy and prevents sticking. 3. In a small bowl, mix 2 tablespoons of melted unsalted butter with 4 finely minced garlic cloves. 4. Add 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, and 1 teaspoon of chili powder to the bowl. Whisk until fully combined. 1. In a large mixing bowl, combine 1 pound of sliced flank steak, 1 sliced bell pepper, 1 medium red onion, and 1 sliced zucchini. 2. Pour the garlic butter mixture over the steak and vegetables. 3. Season with salt and freshly ground black pepper to taste. 4. Gently toss everything together until all pieces are well-coated with the garlic butter and spices. 1. Spread the steak and vegetable mixture evenly on the prepared baking sheet. 2. Be careful not to overcrowd the pan. This helps everything cook evenly. 3. Roast in the oven for 20-25 minutes. Check to see if the steak reaches your preferred doneness and the veggies are tender. 4. Once done, take the baking sheet out of the oven and let it rest for a few minutes. 5. While the fajitas rest, warm eight small flour tortillas in a dry skillet over medium heat for about 30 seconds on each side. 6. To serve, place some of the savory fajita mixture on a warm tortilla. 7. Top with fresh chopped cilantro and a squeeze of lime juice for added flavor. To get your steak just right, use a meat thermometer. Aim for 130°F for medium-rare. For medium, go for 140°F. Remember, the steak will keep cooking after you take it out. Let it rest for a few minutes before slicing. This helps the juices stay in. Avoid overcooking your vegetables. They should be tender but still have a bit of crunch. Keep an eye on them while roasting. If they start to brown too much, take them out. For more flavor, think about adding spices like cayenne pepper or onion powder. You can also try a bit of lime zest for a fresh twist. Marinating the steak is a great way to boost its taste. Mix the garlic butter with some soy sauce or lime juice. Let the steak marinate for at least 30 minutes. This will help it soak up all the great flavors. When serving, make your fajitas look great. Arrange the steak and veggies neatly on the tortillas. Garnish with bright cilantro and lime wedges. This adds color and freshness. Consider serving with sides like rice or beans. A small bowl of salsa also looks nice. It makes the meal more fun and colorful for your guests. {{image_4}} You can easily change the protein in this recipe. Try chicken or shrimp instead of flank steak. Both options cook well and absorb the garlic butter flavor nicely. For vegetables, feel free to mix it up! You can add mushrooms, asparagus, or even corn. Each veggie brings its own twist to the dish, so get creative! Want to kick up the heat? Add diced jalapeños or a pinch of cayenne pepper to the garlic butter mix. This will give your fajitas a spicy kick. If you prefer a milder taste, skip the chili powder. You can also use sweet bell peppers for a friendly flavor that everyone will enjoy. If you want a gluten-free option, use corn tortillas. They are sturdy and add a nice flavor. Another fun idea is to use lettuce wraps. They make for a fresh, low-carb choice that keeps the meal light. Both options are great for serving your fajitas in a new way! To keep your fajitas fresh, place leftovers in the fridge. Use an airtight container to maintain flavor. Store them within two hours of cooking. Label the container with the date to track freshness. This helps you avoid waste and enjoy your meal later. When reheating, aim for a method that keeps the flavor intact. I recommend using a skillet over medium heat. Add a splash of water to create steam and heat the fajitas evenly. Avoid using the microwave, as it can make the tortillas soggy. To keep the texture, warm the tortillas separately in a skillet for about 30 seconds. If you want to freeze your fajitas, allow them to cool first. Pack them in freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. For best results, consume within three months. When ready to eat, thaw them overnight in the fridge. Reheat in a skillet to regain that delicious taste and texture. It takes about 40 minutes to make Garlic Butter Steak Fajitas. Here’s the breakdown: - Prep time: 15 minutes - Cook time: 20-25 minutes - Total time: 40 minutes Yes, you can make the recipe ahead of time. Here are some tips: - Pre-prep ingredients: Cut the steak and veggies a day in advance. - Store in the fridge: Keep them in airtight containers. - Reheat later: When ready, roast the mixture until hot. Several sides go great with steak fajitas. Consider these options: - Rice: Fluffy white or brown rice adds a nice touch. - Beans: Black or pinto beans offer extra protein and flavor. - Salads: A fresh salad with lime dressing brightens the meal. You can tell when the steak is done in two ways: - Use a meat thermometer: Aim for 135°F for medium-rare. - Visual cues: The steak should be brown on the outside and slightly pink inside. You learned how to make Garlic Butter Steak Fajitas with simple steps. We went over the ingredients, from flank steak to fresh veggies. I shared how to prep and perfectly roast everything for maximum flavor. Don't forget the tips for cooking and serving your fajitas right. You can always switch up the ingredients or spice levels too. Enjoy your delicious meal, and remember to have fun with it!$

Garlic Butter Steak Fajitas Sheet Pan Delight

Ready for a meal that bursts with flavor? My Garlic Butter Steak Fajitas Sheet Pan Delight is the answer! This

$- 4 medium russet potatoes, scrubbed and cut into wedges - 3 tablespoons extra virgin olive oil - 4 cloves garlic, finely minced - 1 teaspoon onion powder - 1 teaspoon dried oregano - 1 teaspoon sweet paprika - ½ cup freshly grated Parmesan cheese - Sea salt and freshly cracked black pepper, to taste - Fresh parsley, finely chopped, for garnish You can switch out russet potatoes for Yukon Gold potatoes. They are sweeter and creamy. For a lighter option, use olive oil spray instead of extra virgin olive oil. If you lack fresh garlic, garlic powder works too. Use 1 teaspoon in place of fresh garlic. When choosing potatoes, look for firm ones without any soft spots. Avoid potatoes with green patches, as they can taste bitter. To get the best flavor, choose medium-sized potatoes. They cook evenly and create a fantastic texture. Always scrub the potatoes well before cutting. This removes dirt and keeps the skin nice and crisp. First, set your air fryer to 400°F (200°C). Preheat it for about 5 minutes. This step gets the fryer hot. A hot air fryer helps the potato wedges cook evenly and become crispy. While your air fryer heats, wash and cut 4 medium russet potatoes into wedges. Place the wedges in a big mixing bowl. Add 3 tablespoons of extra virgin olive oil. Toss the wedges to coat them well. Next, add 4 minced garlic cloves, 1 teaspoon of onion powder, 1 teaspoon of dried oregano, and 1 teaspoon of sweet paprika. Sprinkle in sea salt and cracked black pepper for taste. Mix everything well. Finally, gently add ½ cup of freshly grated Parmesan cheese. Toss again to ensure the cheese sticks to every wedge. Carefully place the potato wedges in the air fryer basket. Make sure they are in a single layer. Avoid stacking them to keep them crispy. Air fry for 15 to 20 minutes. Shake the basket halfway through for even cooking. Watch for a golden brown color and softness inside. Once done, take them out and place them on a serving platter. Garnish with finely chopped fresh parsley for a nice touch. Enjoy your crispy garlic Parmesan potato wedges! To get your potato wedges extra crispy, follow these steps: - Cut wedges evenly: Aim for uniform sizes. This helps them cook evenly. - Soak before cooking: Soak the cut wedges in water for at least 30 minutes. This removes some starch and makes them crispier. - Dry thoroughly: After soaking, pat the wedges dry with a towel. Moisture can prevent crispiness. - Don’t overcrowd: Arrange the wedges in a single layer in the air fryer. If they are too close, they will steam instead of crisp. Feel free to mix up the flavors! Here are some fun ideas: - Spicy twist: Add cayenne pepper or chili powder for heat. - Herb blends: Try fresh or dried herbs like thyme, rosemary, or basil for a fresh taste. - Cheesy delight: Mix in cheddar cheese or feta for a different cheese profile. - Zesty flavor: Add lemon zest or a splash of lemon juice to brighten the dish. These wedges are perfect as a snack or side dish. Here are some ideas to enjoy them: - Dipping sauces: Serve with marinara sauce, ranch, or garlic aioli for added flavor. - Topping options: Top them with crumbled bacon and green onions for a loaded snack. - Pairing: Serve alongside grilled chicken, burgers, or a fresh salad for a complete meal. - Garnish: A sprinkle of fresh parsley not only adds color but also freshness to each bite. {{image_4}} If you like heat, add some spice! Mix in cayenne pepper or crushed red pepper flakes. Start with half a teaspoon and adjust to your taste. This kick adds depth to the garlic and cheese. The result is a bold flavor you will love! For a fresh twist, try adding herbs. Mix in fresh rosemary or thyme with the other spices. You can also use dried herbs if fresh are not available. The herbs give the wedges a fragrant aroma. Each bite will taste like a garden party! Want more cheese? Try using a blend of cheeses! Mix Parmesan with cheddar or mozzarella. Go for half a cup of each. The more cheese, the richer the flavor. This variation makes the wedges extra gooey and delicious. Perfect for cheese lovers! After enjoying your Air Fryer Garlic Parmesan Potato Wedges, you may have some left. To store them, let the wedges cool down first. Place them in an airtight container. They can last in the fridge for up to 3 days. Make sure to separate layers with parchment paper to keep them from sticking. To bring back the crispiness when reheating, use the air fryer again. Preheat it to 350°F (175°C). Place the wedges in a single layer and heat for about 5 to 7 minutes. This method keeps them crisp and warm. You can also use the oven. Set it to 375°F (190°C) and bake for 10 minutes. If you want to freeze the wedges, do this right after cooking. Let them cool completely. Then, spread them on a baking sheet in a single layer. Freeze for about 1 hour until firm. After that, transfer them to a freezer bag and remove as much air as possible. They will stay good for about 2 months. When ready to eat, you can air fry them straight from the freezer. Just increase the cooking time by a few minutes. To make your potato wedges crispy, start by preheating your air fryer to 400°F (200°C). This step warms up the air fryer, leading to a perfect crunch. Make sure to coat the wedges evenly in olive oil and spices. This helps them crisp up nicely. While cooking, don’t overcrowd the basket. Give each wedge space for hot air to circulate. Shake the basket halfway through cooking to ensure even browning. Cook them until they are golden brown and tender inside. Yes, you can use different cheeses! Parmesan adds a great flavor, but you can try others. Cheddar gives a sharp taste. Mozzarella melts well and offers a gooey texture. For a spicy kick, pepper jack cheese works great too. Just remember to adjust the amount based on the cheese's flavor strength. You can store the potato wedges in the fridge for up to three days. Place them in an airtight container to keep them fresh. For longer storage, freeze them. They can last for up to three months in the freezer. To reheat, use an air fryer or oven for best results. This keeps them crispy and tasty. We explored the key ingredients for tasty air fryer potato wedges, along with tips for picking the best potatoes. You learned to preheat your air fryer and prepare your wedges for perfect crispiness. We discussed fun seasoning options and yummy variations you can try. Proper storage and reheating methods keep your leftovers fresh. In summary, these tips ensure your potato wedges are always a hit. Enjoy experimenting in your kitchen!$

Air Fryer Garlic Parmesan Potato Wedges Crisp Delight

Welcome to my kitchen, where deliciousness awaits! Today, I’m sharing my easy recipe for Air Fryer Garlic Parmesan Potato Wedges.

$- 2 cups cooked brown rice - 2 cups fresh broccoli florets - 1 cup shredded sharp cheddar cheese (plus an additional 1/4 cup for topping) - 1 cup cream of mushroom soup (store-bought or homemade) - 1 cup whole milk - 1/2 cup finely diced onion - 2 cloves garlic, minced - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and freshly ground black pepper, to taste - 1/2 cup panko breadcrumbs - 2 tablespoons extra virgin olive oil (plus more for greasing) - Fresh parsley, finely chopped (for garnish) You can add some fun flavors to your casserole. Consider adding: - Cooked bacon or ham for a meaty touch. - Sliced mushrooms for a deeper taste. - Red bell pepper for a pop of color and sweetness. - Hot sauce if you like a bit of spice. If you have dietary needs, worry not! Here are some swaps: - Use quinoa or cauliflower rice instead of brown rice for a lighter feel. - Swap cream of mushroom soup with a dairy-free version for a vegan option. - Choose almond milk or oat milk in place of whole milk to cut dairy. - For a gluten-free dish, use gluten-free breadcrumbs instead of panko. These options let you customize your casserole to fit your taste and diet while keeping it tasty! First, preheat your oven to 350°F (175°C). Take a 9x13 inch casserole dish and grease it lightly with olive oil. This step helps the casserole not stick. In a large saucepan, warm 2 tablespoons of olive oil over medium heat. Add 1/2 cup of finely diced onion and 2 cloves of minced garlic. Sauté for 3-4 minutes until the onion is soft and clear. Then, toss in 2 cups of fresh broccoli florets. Keep cooking for another 2-3 minutes. The broccoli should be tender but still bright green. Once done, take the pan off the heat. In a big mixing bowl, combine 2 cups of cooked brown rice, the onion and broccoli mix, 1 cup of cream of mushroom soup, and 1 cup of whole milk. Add 1 teaspoon each of garlic powder and onion powder. Season with salt and pepper. Mix everything well until it’s smooth. Next, fold in 3/4 cup of shredded sharp cheddar cheese. Make sure it’s evenly mixed in. Now, transfer the rice and veggie mixture into the greased casserole dish. Spread it evenly with a spatula. Sprinkle the remaining 1/4 cup of shredded cheddar cheese on top. For a crispy finish, mix 1/2 cup of panko breadcrumbs with a little olive oil in a small bowl. Sprinkle this over the cheese layer. Bake the casserole uncovered for 25-30 minutes. Look for a golden brown top and bubbling cheese. After baking, let it cool for 5 minutes before serving. For a fresh touch, add some chopped parsley on top. To get the best rice for your casserole, use brown rice. It has great flavor and texture. Cook it just right before you mix it in. Follow these steps for perfect rice: - Rinse the rice in cold water until the water runs clear. - Use a 2:1 water-to-rice ratio. - Bring water to a boil, add rice, and cover. - Reduce heat and simmer for 45 minutes. - Remove from heat and let it sit covered for 10 minutes. This method keeps your rice fluffy and not mushy. Melted cheese makes your casserole creamy. For the best melt, use sharp cheddar. Here’s how to get it just right: - Grate the cheese yourself; pre-shredded cheese has additives. - Mix the cheese into the warm rice and veggie mix. - Save a bit of cheese for the top. - Bake until bubbly and golden to get that perfect melt. This will make every bite cheesy and delicious. A crispy topping adds a great crunch. Here’s how to achieve that: - Use panko breadcrumbs instead of regular breadcrumbs. - Mix breadcrumbs with a splash of olive oil for extra crunch. - Sprinkle the mixture evenly over the cheese layer. - Bake uncovered to allow the heat to crisp it up. This will give your casserole a tasty finish that everyone will love. {{image_4}} If you want a vegetarian twist, you can keep this dish simple. Just skip any meat and focus on the veggies. You can add more green veggies like peas or spinach for extra color and taste. You can also use different cheeses. Consider using mozzarella for a milder flavor or a spicy pepper jack for a kick. These changes make the casserole still delicious and filling. To make this meal heartier, you can add chicken or turkey. Cooked, shredded chicken works best. Stir in about 1 to 2 cups of chicken after mixing the rice and veggies. For turkey, use the same amount. This adds protein and keeps the dish tasty. You can even season the meat with spices to match your taste. For a gluten-free version, swap the panko breadcrumbs with crushed gluten-free crackers. You can also use brown rice that is labeled gluten-free. Make sure the cream of mushroom soup is gluten-free too. These small changes ensure everyone can enjoy this dish. You still get that creamy, cheesy goodness without the gluten. To store leftover casserole, let it cool first. Then, place it in an airtight container. You can keep it in the fridge for up to four days. Make sure to cover it well to keep it fresh. If you want to enjoy it later, consider freezing it. When you reheat the casserole, use the oven for the best results. Preheat your oven to 350°F (175°C). Place the casserole in an oven-safe dish. Cover it with foil to keep it moist. Heat for about 20-25 minutes. You can also use the microwave, but it may not be as crispy. To freeze the casserole, first let it cool completely. Cut it into portions for easy use later. Wrap each piece tightly in plastic wrap, then place them in a freezer bag. Label the bags with the date. You can freeze it for up to three months. When ready to eat, thaw it in the fridge overnight before reheating. Yes, you can make this casserole ahead of time. Prepare the dish up to the baking step. Cover it tightly with foil and place it in the fridge. When ready to bake, just pop it in the oven. You may need to add a few extra minutes to the baking time. This makes meal prep easier and saves time on busy days. You can serve many sides with Cheesy Broccoli Rice Casserole. Here are a few ideas: - Grilled chicken or fish - A fresh green salad - Steamed vegetables - Garlic bread These options balance the rich, creamy casserole and make a complete meal. Yes, you can create a dairy-free version of this casserole. Use dairy-free cheese and a plant-based milk, like almond or oat milk. For the cream of mushroom soup, try a dairy-free version or make your own with coconut milk. This way, you can enjoy the same flavors without dairy. You can store leftovers in the fridge for about 3 to 4 days. Make sure to cover the casserole tightly to keep it fresh. If you want to keep it longer, consider freezing it. Just wrap it well and store it in the freezer for up to 3 months. When ready to eat, thaw it overnight in the fridge and reheat it in the oven. This blog post covers everything you need to make a great Cheesy Broccoli Rice Casserole. We looked at key ingredients, step-by-step instructions, and important tips for cooking it just right. You learned about adding flavors and making this dish to fit your needs. Remember, there are so many ways to enjoy this recipe! You can adjust it for different diets or serve it with tasty sides. With these guidelines, you can create a delicious meal that everyone will love. Enjoy your cooking!$

Cheesy Broccoli Rice Casserole Simple and Tasty Dish

Looking for a quick and tasty meal? My Cheesy Broccoli Rice Casserole is perfect! This dish combines creamy cheese and

$To make this Zesty Lime Cilantro Quinoa Salad, you will need the following fresh and vibrant ingredients: - 1 cup quinoa, thoroughly rinsed - 2 cups water or vegetable broth - 1 cup cherry tomatoes, halved - 1 bell pepper, diced - 1/2 cucumber, diced - 1/4 red onion, finely chopped - 1 cup corn (fresh or canned, drained) - 1/2 cup fresh cilantro, roughly chopped - Juice of 2 limes - 3 tablespoons olive oil - 1 teaspoon ground cumin - Salt and black pepper to taste These ingredients work together to create a salad that is not only colorful but also packed with flavor. Quinoa serves as a great base. It is high in protein and gluten-free. The lime juice adds a bright zing, while the cilantro gives a fresh, herbal note. Each veggie adds its own crunch and sweetness, making every bite exciting. 1. Start by boiling 2 cups of water or vegetable broth in a medium pot. 2. Once it boils, add 1 cup of rinsed quinoa with a pinch of salt. 3. Cover the pot with a lid and reduce the heat to low. Let it simmer for about 15 minutes. 4. After 15 minutes, remove it from heat but keep it covered for another 5 minutes. 5. Finally, use a fork to fluff the quinoa and set it aside to cool. 1. While the quinoa cooks, chop your veggies. 2. In a large bowl, mix together: - 1 cup of halved cherry tomatoes - 1 diced bell pepper (red or yellow) - 1/2 diced cucumber - 1/4 finely chopped red onion - 1 cup of corn (fresh or canned, drained). 1. Once the quinoa cools, gently fold it into the veggie mix. 2. For the dressing, whisk together: - Juice of 2 limes - 3 tablespoons of olive oil - 1 teaspoon of ground cumin - A pinch of salt and black pepper. 1. Drizzle the dressing over the quinoa and veggies. 2. Add 1/2 cup of chopped fresh cilantro. 3. Use a spatula or spoon to gently mix everything until well combined. 1. Cover the salad with plastic wrap or put it in an airtight container. 2. Chill it in the fridge for at least 30 minutes. This lets the flavors come together nicely. Rinsing quinoa is key. It removes the bitter coating called saponin. Use a fine-mesh sieve and rinse under cold water for a few minutes. This step ensures a pleasant taste in your salad. Cooking time adjustments may be needed based on your stove. Generally, quinoa cooks in about 15 minutes. If your quinoa is still crunchy, add a bit more water and simmer longer. Adjusting lime juice and seasoning can elevate your salad. Start with the juice of two limes, then taste. If it needs more zing, add extra lime juice. Use fresh ingredients for the best flavor. Fresh cilantro, ripe tomatoes, and crunchy peppers all make a difference. Always choose the freshest produce you can find to maximize taste. Serving suggestions can make your salad pop. Chill the salad and serve it in a vibrant bowl. This makes the colors stand out. Garnishing tips include adding extra cilantro leaves and lime wedges. These touches not only look good but also add extra flavor. A colorful platter can impress your guests, making the meal feel special. {{image_4}} You can make this salad heartier by adding protein. Grilled chicken or shrimp works well. Just slice or dice it and mix it in. If you prefer plant-based options, black beans or chickpeas are great choices. They add protein and fiber, making the salad even more filling. This salad is easy to adapt for different diets. You can keep it vegan by using vegetable broth. If you want to make it gluten-free, just ensure the quinoa is certified gluten-free. These simple swaps keep everyone happy at the table. To change up the taste, try other fresh herbs. Basil or parsley can add a new twist. You can also experiment with different dressings. A balsamic vinaigrette or a creamy avocado dressing can give it a unique flavor. Mixing things up keeps the salad exciting and fresh every time! To store your Zesty Lime Cilantro Quinoa Salad, place it in an airtight container. This keeps it fresh and prevents smells from mixing. The salad stays good for about three to five days in the fridge. Always check for freshness before eating. You can freeze this salad, but the texture may change. If you choose to freeze it, use a freezer-safe container. When it's time to eat, thaw it overnight in the fridge. Avoid using a microwave as it can make the salad soggy. To refresh the salad after storage, add a bit of lime juice and olive oil. This brings back the zesty flavor. Serve it cold or at room temperature. It tastes great on its own or as a side for grilled meats. Enjoy every colorful bite! You can store this salad in the fridge for up to three days. Keep it in an airtight container to keep it fresh. The flavors will blend nicely as it sits, but the veggies may get a bit softer over time. Yes, you can make this salad ahead of time! Prepare it up to a day before. Just mix all the ingredients and store them in the fridge. When you are ready to serve, give it a gentle toss. This salad tastes even better after sitting for a while. You can customize this salad easily. For a protein boost, add grilled chicken or black beans. If you want it vegan, skip the chicken and use chickpeas. For gluten-free needs, this recipe is already safe. You can also swap cilantro for parsley if you prefer a different taste. This blog post covered a fresh and tasty quinoa salad. You learned about the ingredients, preparation steps, and tips to enhance flavor. I shared ways to store your salad and suggested variations to suit different diets. Try this recipe for a healthy meal or side dish. You can easily adapt it with your favorite ingredients. Enjoy creating your own versions and making this dish a part of your meals!$

Zesty Lime Cilantro Quinoa Salad Refreshing Delight

Are you ready to elevate your salad game? This Zesty Lime Cilantro Quinoa Salad is fresh, colorful, and packed with

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