Cheddar Ranch Chicken Burgers: A Flavorful Twist on a Classic

 

Ingredients

For the Chicken Burgers:

1 pound ground chicken

1/2 cup shredded cheddar cheese

1/4 cup ranch dressing

1/4 cup finely chopped green onions

1/4 cup breadcrumbs

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon salt

1/2 teaspoon black pepper

For Serving:

4 hamburger buns

Lettuce leaves

Sliced tomatoes

Sliced red onions

Additional ranch dressing

Cheddar cheese slices (optional)

Directions

Prepare the Chicken Mixture:

In a large mixing bowl, combine the ground chicken, shredded cheddar cheese, ranch dressing, chopped green onions, breadcrumbs, garlic powder, onion powder, salt, and black pepper. Mix until all ingredients are well incorporated.

Form the Patties:

Divide the mixture into 4 equal portions and shape each portion into a patty about 1/2 inch thick. Make a slight indentation in the center of each patty to prevent them from puffing up during cooking.

Cook the Burgers:

Preheat your grill to medium-high heat. Alternatively, you can use a stovetop skillet over medium-high heat.

Cook the patties for about 5-6 minutes per side, or until the internal temperature reaches 165°F (74°C) and the burgers are fully cooked through. If desired, place a slice of cheddar cheese on each patty during the last minute of cooking to melt.

Toast the Buns:

While the burgers are cooking, lightly toast the hamburger buns on the grill or in a skillet until golden brown.

Assemble the Burgers:

Spread a layer of ranch dressing on the bottom half of each bun. Place a lettuce leaf on top, followed by a chicken patty. Add a slice of tomato and red onion. Top with the upper half of the bun.

Serve:

Serve the Cheddar Ranch Chicken Burgers immediately, with additional ranch dressing on the side if desired.

Easy Bourbon Chicken Recipe

 INGREDIENTS

1/2 teaspoon sesame oil

1 tablespoon canola oil

2 pounds chicken breast cut into 1 inch cubes

4 cloves garlic minced

1 teaspoon ginger minced

1/4 cup low sodium soy sauce

1/4 cup light or dark brown sugar

2 tablespoons bourbon

1/4 cup rice wine vinegar

1 teaspoon cornstarch

1 tablespoon water

sesame seeds for garnish if desired

green onions for garnish if desired

INSTRUCTIONS

Heat sesame oil and canola oil in a large skillet.

Add in chicken and saute until fully cooked and browned.

Add in garlic and ginger and saute for 1-2 minutes. (Add in more oil if needed)

In a medium bowl combine soy sauce, brown sugar, bourbon and rice wine vinegar.

Add sauce to the chicken and bring to a simmer. Cook for 2-3 minutes.

Meanwhile in a small bowl whisk together cornstarch and water.

Slowly add the cornstarch mixture to the sauce and stir frequently until thickened, 2-3 minutes.

If the sauce needs to thicken more add more cornstarch.

Serve immediately with sesame seeds and green onions for garnish, if desired

One-Pot Chicken and Orzo Pasta – Quick, Flavorful, and Easy to Make

 

Ingredients

2 tablespoons olive oil

1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces

1 small onion, diced

3 cloves garlic, minced

1 cup orzo pasta

2 1/2 cups chicken broth

1 cup cherry tomatoes, halved

1 cup baby spinach

1 teaspoon dried oregano

1/2 teaspoon paprika

Salt and pepper to taste

1/4 cup grated Parmesan cheese (optional)

Fresh parsley for garnish (optional)

Directions

Sear the chicken: In a large, deep skillet or Dutch oven, heat the olive oil over medium heat. Add the chicken pieces, seasoning them with salt and pepper. Sear the chicken for about 5-6 minutes until golden brown and cooked through. Remove the chicken from the pot and set it aside.

Sauté the vegetables: In the same pot, add the diced onion and garlic. Sauté for 3-4 minutes until the onion is softened and translucent.

Add the orzo and broth: Stir in the orzo pasta, then pour in the chicken broth. Add the oregano, paprika, and cherry tomatoes. Bring the mixture to a simmer, stirring occasionally to prevent the orzo from sticking to the bottom of the pot.

Return the chicken and cook: Add the cooked chicken back into the pot and stir everything together. Reduce the heat and let the orzo cook for about 8-10 minutes, or until the pasta is tender and the broth has mostly been absorbed.

Stir in the spinach and cheese: Once the orzo is cooked, stir in the baby spinach and let it wilt for 1-2 minutes. If desired, add grated Parmesan cheese for a creamy finish. Adjust seasoning with additional salt and pepper to taste.

Serve: Garnish with fresh parsley and serve hot. This dish pairs well with a side salad or garlic bread.

Easy Big Fat Yeast Rolls

 Ingredients:

1 cup warm water

1 pkg. active dry yeast

1/4 cup sugar

1 tsp. salt

3 Tbsp. softend butter (or non-dairy equivalent)

1 egg, beaten

3 1/2-4 cups flour

Directions:

Put water and yeast in large mixing bowl and add next 4 ingredients. Beat with dough hook until well blended. Add 3 1/2 to 4 cups flour and mix until soft dough forms (should not be sticky). Put out onto floured board and knead a few times until smooth. Place in greased bowl, cover with plastic wrap and let rise in warm place approx. 45 minutes. Punch down and turn out onto floured board. Shape into 12 rolls and place in greased 13×9 in. baking pan. Let rise again about 30 minutes. Bake at 350 degrees for 20 minutes. Brush tops of rolls with butter (or equivalent

Carrot Poke Cake – Totally Over the Top

 

Ingredients

The 9×13 Carrot Cake recipe of your choice, baked and cooled (I used a box mix)

14 oz sweetened condensed milk

8 oz Cool Whip

10.6 oz Cool Whip Vanilla Frosting (Cream Cheese flavor if your store carries it, mine doesn’t)

6 oz (half a tub) of whipped cream cheese (must be whipped)

Approx. 1/2 cup caramel sundae sauce (just pour on as much or as little as you’d like)

Approx. 1 cup chopped pecans (sprinkle on as much or as little as you’d like)

Instructions

Leave the cake in the dish it was baked in– this is not a free standing cake.

Poke approximately 20-25 holes, spread evenly, over the top of the cake with the bottom of a wooden spoon. Pour the sweetened condensed milk over top, trying to fill the holes as much as possible.

In a large bowl, use a hand mixer to beat together the cool whip, the cool whip frosting, and the whipped cream cheese until smooth. Spread over top of the cake.

Pour the caramel sauce over top of the cake, and sprinkle with chopped pecans.

Refrigerate for at least 4 hours, really overnight is best.

Cut into 12 squares to serve (you can cut more, 1/12 is a pretty large piece!).

Mrs. Sigg’s Snickerdoodles

 Ingredients

1/2 cup butter, softened

1/2 cup shortening

1 1/2 cups white sugar

2 eggs

2 teaspoons vanilla extract

2 3/4 cups all-purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1/4 teaspoon salt

2 tablespoons white sugar

2 teaspoons ground cinnamon

Directions

Prep: 20 m – Cook : 10 m – Ready In : 1 h

Preheat oven to 400 degrees F (200 degrees C).

Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls.

Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.

Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.

Island Pecan Pie: A Tropical Twist on a Classic Dessert

 Ingredients:

1 unbaked 9-inch pie crust (store-bought or homemade)

1 1/2 cups pecan halves

3/4 cup shredded sweetened coconut

1/2 cup crushed pineapple, drained

3 large eggs

1 cup light corn syrup

1/2 cup brown sugar, packed

1/4 cup unsalted butter, melted

1 tsp vanilla extract

1/4 tsp salt

Directions:

Preheat your oven to 350°F (175°C).

In a large mixing bowl, whisk together the eggs, corn syrup, brown sugar, melted butter, vanilla extract, and salt until well combined.

Stir in the crushed pineapple and shredded coconut.

Arrange the pecan halves evenly in the unbaked pie crust.

Pour the coconut-pineapple mixture over the pecans, making sure everything is evenly distributed.

Bake the pie in the preheated oven for 50-55 minutes, or until the filling is set and the top is golden brown. The pie should jiggle slightly in the center but will firm up as it cools.

Remove the pie from the oven and let it cool completely before serving. This will allow the filling to fully set.

Serve with a dollop of whipped cream or a scoop of vanilla ice cream for the ultimate tropical dessert experience.