Cucumber Red Onion Salad with Feta Cheese

It's easy to make and tastes great. This Cucumber Red Onion Salad with Feta Cheese is a quick and healthy side dish. There is a zesty dressing that goes well with the crisp cucumbers, sour red onions, and creamy feta cheese. Adding it to any meal is a great idea, especially in the summer.

Ingredients:

• 2 cucumbers, thinly sliced
• 1 red onion, thinly sliced
• 1/2 cup crumbled feta cheese
• 2 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

Slice the cucumbers and red onions and put them in a large bowl

Mix the olive oil, red wine vinegar, dried oregano, salt, and pepper in a small bowl with a whisk

Add the dressing to the cucumber and onion mix and toss to coat everything

Mix the crumbled feta cheese in slowly

Put the salad in the fridge for at least 30 minutes before you serve it so that the flavors can mix

Before serving, sprinkle with fresh parsley

Cucumber, red onion, and feta cheese salad is a great way to cool off

Southwestern Turkey Sliders

These Southwestern Turkey Sliders are a tasty change from regular sliders. They taste great because of the red bell pepper, onion, and spices, and the cheddar cheese makes them even better. Great for a party or a quick dinner during the week!

Ingredients:

• 1 lb ground turkey
• 1/2 cup diced red bell pepper
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1/4 cup breadcrumbs
• 1/4 cup shredded cheddar cheese
• 1 tsp chili powder
• 1/2 tsp cumin
• Salt and pepper to taste
• Slider buns
• Lettuce leaves
• Sliced tomato
• Sliced avocado
• Sour cream optional
• Salsa optional

Instructions:

Ground turkey, diced red bell pepper, diced onion, minced garlic, breadcrumbs, shredded cheddar cheese, chili powder, cumin, salt, and pepper should all be mixed together in a bowl

Mix the ingredients together well until they are all evenly mixed in

Make small patties about the size of sliders out of the mixture

Grease the grill or pan with cooking spray or oil and heat it over medium-high heat

Make sure the turkey sliders are cooked all the way through and have a nice sear on the outside

This should take about 34 minutes per side

Put the slider buns on the grill or in the toaster and toast them until they get a little brown

Start by putting a lettuce leaf on the bottom bun

Then add a turkey patty, sliced tomato, and sliced avocado

If you want, you can add sour cream and salsa on top

To finish the sliders, put the top bun on top of the assembled ingredients

Enjoy while hot!

Vegan PB&J Donuts

Enjoy these tasty vegan donuts that are filled with smooth peanut butter and sweet strawberry jam. They're great for any time you want a treat.

Ingredients:

• 1 cup all-purpose flour
• 1/4 cup cane sugar
• 1/4 cup peanut butter
• 1/2 cup almond milk
• 2 tbsp maple syrup
• 1 tsp baking powder
• 1/2 tsp vanilla extract
• 1/4 cup strawberry jam
• 1/4 cup powdered sugar for dusting

Instructions:

Warm the oven up to 350F 175C and grease a donut pan

Whisk the flour, sugar, and baking powder together in a bowl

Put peanut butter, almond milk, maple syrup, and vanilla extract in a different bowl

Mix until it's smooth

Slowly add the wet ingredients to the dry ones while stirring them together

Fill about three quarters of the way to the top of each donut with batter from a piping bag

After 12 to 15 minutes, the top should be lightly golden

Let the donuts cool a bit before taking them out of the pan

After the donuts have cooled, use a piping bag to put strawberry jam in each one

Before you serve, sprinkle with powdered sugar

Lemon Herb Chicken

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Ingredients:

• 4 boneless, skinless chicken breasts
• 2 lemons, juiced and zested
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions:

In a bowl, mix together lemon juice, lemon zest, minced garlic, olive oil, oregano, thyme, salt, and pepper

Place chicken breasts in a resealable plastic bag and pour the marinade over them

Seal the bag and massage the marinade into the chicken

Refrigerate for at least 30 minutes, or up to 4 hours

Preheat grill to medium-high heat

Remove chicken from marinade and discard excess marinade

Grill chicken for 6-7 minutes per side, or until cooked through and no longer pink in the center

Serve hot with your favorite sides

Chocolate Crinkle Cookies with Peanut Butter Chips

Savour the ideal combination of rich chocolate and smooth peanut butter by biting into these delicious Chocolate Crinkle Cookies. A classic recipe is given a delightful twist by the addition of peanut butter chips, which makes them a favorite treat for both peanut butter and chocolate lovers.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup peanut butter chips
• 1/2 cup powdered sugar for coating

Instructions:

In a medium-sized mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt

Set aside

In a separate large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy

Add the eggs and vanilla extract to the butter-sugar mixture, and mix until well combined

Gradually add the dry ingredients to the wet ingredients and mix until a dough forms

Fold in the peanut butter chips into the cookie dough until evenly distributed

Cover the cookie dough with plastic wrap and refrigerate for at least 2 hours, or overnight, until firm

Preheat your oven to 350F 175C and line a baking sheet with parchment paper

Take small portions of the chilled cookie dough and roll them into 1-inch balls

Roll each cookie ball in powdered sugar until fully coated, and place them on the prepared baking sheet, spacing them 2 inches apart

Bake in the preheated oven for 10-12 minutes, or until the cookies have crinkled on the surface and are set around the edges

Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely

Enjoy your delicious Chocolate Crinkle Cookies with Peanut Butter Chips!

Egg Salad Sandwich

This is a classic egg salad sandwich. It has fresh herbs, Dijon mustard, and a creamy egg mixture between two slices of bread.

Ingredients:

• 6 hard-boiled eggs, chopped
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon chopped fresh dill
• 1 tablespoon chopped fresh chives
• Salt and pepper to taste
• 8 slices bread of choice
• Lettuce leaves, for serving

Instructions:

Hard-boiled eggs, mayonnaise, Dijon mustard, dill, chives, salt, and pepper should all be mixed together in a bowl

Mix well until everything is well mixed

Cover 4 pieces of bread with the egg salad mixture

Add lettuce leaves to the top of each

To make sandwiches, cover with the rest of the bread slices

Lay out the sandwiches on a diagonal and serve

Italian Chopped Salad with Balsamic Dijon Vinaigrette

A tangy Balsamic Dijon Vinaigrette coats this Italian Chopped Salad, which is a great mix of fresh vegetables, salty salami, and smooth mozzarella cheese. This salad is great for a quick and tasty meal because it's cool and filling.

Ingredients:

• 2 cups Romaine lettuce, chopped
• 1 cup cherry tomatoes, halved
• 1/2 cup cucumber, diced
• 1/2 cup red bell pepper, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup Kalamata olives, pitted and sliced
• 1/4 cup fresh mozzarella cheese, cubed
• 1/4 cup salami, sliced
• 2 tablespoons fresh basil, chopped
• 2 tablespoons fresh parsley, chopped
• 1/4 cup balsamic vinegar
• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 1 clove garlic, minced
• Salt and pepper, to taste

Instructions:

In a large bowl, combine the chopped Romaine lettuce, cherry tomatoes, cucumber, red bell pepper, red onion, Kalamata olives, fresh mozzarella cheese, salami, fresh basil, and fresh parsley

In a separate small bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, minced garlic, salt, and pepper to create the vinaigrette dressing

Pour the vinaigrette dressing over the salad ingredients in the large bowl

Toss the salad thoroughly to ensure all ingredients are coated with the dressing

Serve the Italian Chopped Salad immediately, garnished with extra fresh basil and parsley if desired

Enjoy your delicious salad!

Italian Cream Cake Cookies

Rich, buttery, and loaded with coconut and pecans, these cookies are inspired by the flavors of Italian Cream Cake.

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup shredded coconut
• 1 cup chopped pecans
• 1/2 cup buttermilk
• 1/2 cup ricotta cheese

Instructions:

Preheat the oven to 350F 175C and line baking sheets with parchment paper

In a large mixing bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy

Beat in the eggs one at a time, and then stir in the vanilla extract

In a separate bowl, whisk together the flour, baking soda, baking powder, and salt

Gradually add the dry ingredients to the wet ingredients and mix until just combined

Fold in the shredded coconut and chopped pecans

Stir in the buttermilk and ricotta cheese until the dough is well combined

Drop rounded tablespoons of dough onto the prepared baking sheets, leaving space between each cookie

Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden

Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely

Enjoy these delicious Italian Cream Cake Cookies!

Snickerdoodle Cookies

These Snickerdoodle Cookies are soft and chewy, with warm cinnamon flavors. The use of coconut oil gives these classic cookies a subtle coconut aroma and flavor, making them a delightful treat for any occasion.

Ingredients:

• 1 cup coconut oil
• 1 1/2 cups granulated sugar
• 2 large eggs
• 2 3/4 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons granulated sugar for coating
• 1 1/2 teaspoons ground cinnamon for coating

Instructions:

Preheat the oven to 375F 190C and line baking sheets with parchment paper

In a large bowl, cream together the coconut oil and 1 1/2 cups of granulated sugar until smooth

Beat in the eggs one at a time until well combined

In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt

Gradually add the dry ingredients to the wet ingredients and mix until just combined

In a small bowl, mix together 2 tablespoons of granulated sugar and 1 1/2 teaspoons of ground cinnamon for the coating

Scoop tablespoon-sized portions of cookie dough and roll them into balls

Roll each dough ball in the cinnamon-sugar mixture to coat evenly

Place the coated dough balls on the prepared baking sheets, leaving enough space between them to allow for spreading

Bake the cookies in the preheated oven for 8-10 minutes or until the edges are lightly golden

Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely

Enjoy your delicious Snickerdoodle Cookies!

Creamy Pesto Veggie Skillet with Eggs

Enjoy a delightful and creamy pesto veggie skillet with perfectly cooked eggs. This dish is a wholesome and satisfying meal that combines the richness of creamy pesto sauce with the freshness of sautéed vegetables.

Ingredients:

• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 zucchini, sliced
• 1 cup cherry tomatoes, halved
• 4 large eggs
• Salt and pepper to taste
• 1/4 cup pesto sauce
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• Fresh basil leaves for garnish

Instructions:

Warm up a big pan with olive oil over medium-low heat

Cut up the onion and garlic and add them

Saut until the food smells good and turns clear

Slice the zucchini and cut the cherry tomatoes in half

Add the diced red and yellow bell peppers

Cook the vegetables until they are soft and start to turn a little caramelized

Make four holes in the vegetable mix and put an egg in each one

Add salt and pepper to the eggs

For about 4 to 5 minutes, or until the egg whites are set but the yolks are still a little runny, cover the pan and cook

In a different bowl, mix the pesto sauce and heavy cream with a whisk while the eggs are cooking

Spread the smooth pesto sauce over the pan and top it with grated Parmesan cheese

Put the lid back on the skillet and cook for another one to two minutes, or until the eggs are done the way you like them and the sauce is hot all the way through

Add fresh basil leaves on top and serve hot

Blueberry Coffee Cake with Greek Yogurt

Blueberry Coffee Cake made with Greek yogurt is a tasty, moist treat that can be eaten for breakfast or dessert. The Greek yogurt makes it smooth and creamy, and the blueberries give it a fruity taste. The topping of cinnamon and sugar makes this classic coffee cake taste sweet and a little spicy.

Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1 cup Greek yogurt
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 1/2 cups fresh or frozen blueberries
• 1/4 cup brown sugar
• 1 tsp ground cinnamon
• 1/2 cup chopped nuts optional

Instructions:

Preheat your oven to 350F 175C and grease a 9x9 inch 23x23 cm baking dish

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy

Beat in the eggs, one at a time, and then stir in the Greek yogurt and vanilla extract

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt

Gradually add the dry ingredients to the wet ingredients, mixing until just combined

Fold in the blueberries gently

In a small bowl, mix together the brown sugar, cinnamon, and chopped nuts if using

Spread half of the cake batter into the prepared baking dish

Sprinkle half of the brown sugar mixture over it

Add the remaining cake batter and top with the remaining brown sugar mixture

Bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the center comes out clean

Allow the coffee cake to cool before serving

Enjoy!

Brookies Recipe - Chocolate Chip Cookie and Brownie Combo

Brookies are a delectable cross between chocolate chip cookies and brownies, giving you the best of both worlds in one bite. Any sweet tooth will be satisfied by the chewy, chocolatey goodness!

Ingredients:

• 1 cup 2 sticks unsalted butter, softened
• 1 cup granulated sugar
• 1 cup light brown sugar, packed
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 2 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups semisweet chocolate chips
• 1/2 cup chopped nuts optional

Instructions:

Preheat your oven to 350F 175C and grease a 9x13-inch baking dish

In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy

Beat in the eggs one at a time, and then add the vanilla extract, mixing until well combined

In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt

Gradually add the dry ingredients to the wet ingredients, mixing until just combined

Fold in the chocolate chips and chopped nuts if using

Spread half of the cookie dough evenly into the prepared baking dish

Prepare your favorite brownie mix according to its instructions

Pour the brownie batter over the cookie dough layer in the baking dish, spreading it out to cover the surface

Take the remaining cookie dough and drop spoonfuls of it onto the brownie layer

Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out with moist crumbs

Allow the Brookies to cool in the baking dish before cutting them into squares

Serve and enjoy these delicious Brookies!

The Best Snickerdoodle Cookie Recipe

Enjoy the traditional and irresistible flavor of homemade snickerdoodle cookies. The ideal combination of cinnamon and sugar in a soft, chewy treat!

Ingredients:

• 2 3/4 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups granulated sugar
• 1 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 tablespoons granulated sugar for rolling
• 1 teaspoon ground cinnamon for rolling

Instructions:

Before you start cooking, heat the oven to 375F 190C

Mix the flour, cream of tartar, baking soda, and salt in a medium-sized bowl with a whisk

Melt the butter and mix it with 1 1/2 cups of sugar in a large bowl until the mixture is light and fluffy

Adding the eggs one at a time and mixing them in is the next step

Slowly add the dry ingredients to the wet ones, mixing only until everything is well combined

Add the 3 tablespoons of granulated sugar and 1 teaspoon of ground cinnamon to a small bowl

This is what you will use to roll the dough

Roll the cookie dough into 1-inch balls, and then coat each one with the cinnamon-sugar mix

Place the dough balls, each covered in a different color, about 2 inches apart on a baking sheet that has not been greased

Put it in an oven that is already hot and bake it for 8 to 10 minutes, or until the edges are lightly golden and the middle is still soft

After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way down

Have fun with these tasty snickerdoodle cookies!