Take 5 Stuffed Dates
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Take 5 Stuffed Dates are the perfect “better for you” sweet treat when your craving something sweet and salty. Pitted dates, stuffed with crunchy peanut butter is topped with a pretzel and coated in milk chocolate.
- 10 medjool dates (pitted)
- 2 tablespoons crunch peanut butter (depending on the size of your dates)
- 10 mini pretzels
- 1 cup milk chocolate chips (or use semi sweet or dark chocolate )
- 1 (heaping) teaspoon coconut oil
- fleur de sel
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Beef Stroganoff
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Make Homemade Beef Stroganoff from scratch without opening a can of condensed soup! This homemade version of my favorite childhood classic is absolutely delicious! Thinly sliced steak and mushrooms in a creamy decadent sauce tossed with egg noodles.
- 1½ pounds ribeye steak (thinly sliced)
- 4 tablespoons unbleached all-purpose flour (divided)
- kosher salt (to taste)
- olive oil
- 8 ounces sliced mushrooms (white button or cremini)
- 1/2 medium yellow onion (diced)
- 3 cloves garlic (minced)
- 1/4 cup dry white wine ( like chardonnay or sauvignon blanc, or simply omit)
- 2 tablespoons butter
- 14 ounces low-sodium beef broth
- 3/4 cup sour cream
- 1 tablespoon worcestershire sauce
- freshly ground black pepper (to taste)
- 12 ounces egg noodles
- 1 tablespoon chopped fresh parsley (for garnish)
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Salted Snickers Stuffed Dates
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Salted Snickers Stuffed Dates are better for you version of the classic candy bar. Dates are filled with creamy peanut butter and chopped salted peanuts, dipped in chocolate and sprinkled with fleur de sel. The dates lend the caramel flavor and sweetness that pairs perfectly with the chocolate and peanut butter.Yields 10 chocolate covered dates.
- 10 medjool dates (pitted)
- 2 tablespoons peanut butter (or nut or seed butter of choice.)
- 2 tablespoons chopped peanuts
- 1 cup milk chocolate ( or chocolate of choice)
- 1 teaspoon (heaping) coconut oil
- fleur de sel (or use more finely chopped peanuts)
- thoothpicks
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Marry Me Chicken
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Marry Me Chicken is a delicious yet simple chicken breast recipe consisting of fresh garlic and dried herbs in a parmesan cheese and sun-dried tomato cream sauce. Yields 4 servings.
- 4 medium chicken breasts (about 1½ to 1¾ pounds total weight)
- kosher salt
- freshly ground black pepper
- 1/4 cup unbleached all-purpose flour
- 2 tablespoons unsalted butter
- 2 tablespoons avocado oil (or oil safe for high-temp cooking)
- 4 cloves garlic (minced)
- 3/4 teaspoon red pepper flakes (or to taste)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 3/4 cup low-sodium chicken broth
- 3/4 cup heavy cream
- 1/2 cup parmesan cheese (freshly grated, plus more for serving)
- 1/4 cup finely chopped sun-dried tomatoes
- 1 tablespoon lemon juice (freshly squeezed)
- 2 tablespoons chopped fresh basil leaves
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Pear Walnut Salad
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This Pear and Walnut Salad is the perfect fall and winter salad. Special enough for the holidays or served with a causal dinner at home. This salad consists of slices of juicy pear, crispy fried shallots, crumbed blue cheese and candied walnuts with peppery baby arugula and drizzled with a super simple sherry walnut vinaigrette.
- 1 large shallot (thinly sliced)
- 1 tablespoon unsalted butter
- 1 pinch kosher salt
- 2 tablespoons aged sherry vinegar
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 2 tablespoons roasted walnut oil
- 5 ounces baby arugula
- 2 pears (cored and thinly sliced)
- 1/2 cup candied walnuts (more or less to taste)
- 2 ounces crumbled blue cheese
- 1/4 cup pomegranate arils
- freshly ground black pepper (to taste)
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Jalapeño Popper Dip
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A spicy baked dip consisting of cream cheese, jalapeño peppers, sharp cheddar and Monterey jack cheese. Sprinkled with a crispy jalapeno topping and baked until warm and golden. Serve with your favorite corn chips.
- 16 ounces cream cheese (softened)
- 3/4 cup plain nonfat greek yogurt (or sour cream)
- 1/4 cup ranch dressing
- 1½ teaspoons garlic powder
- 1/2 teaspoon onion powder
- 3/4 cup cheddar cheese (shredded)
- 3/4 cup monterey jack cheese (shredded)
- 2 jalapeños (diced (see notes))
- 3/4 cup crispy jalapeños ((I use Fresh Gourmet brand))
- 1/3 cup panko breadcrumbs
- 2 tablespoons salted butter (melted)
- 1 tablespoon minced cilantro
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Homemade Teriyaki Sauce
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Making homemade teriyaki sauce is easy! Just a few simple ingredients and about 10 minutes is all you need! See notes for variations.
- 2 tablespoons dark brown sugar
- 1½ tablespoon cornstarch
- 1 tablespoon honey
- 2 cloves garlic (finely chopped)
- 1½ tablespoons fresh ginger (peeled and minced )
- 1/4 teaspoon white pepper
- 1/2 cup low-sodium soy sauce (use low-sodium tamari if gluten free)
- 1/4 cup mirin (sake or shaoxing wine)
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Deviled Egg Salad
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In this flavorful Deviled Egg Salad, hard-boiled eggs are chopped and tossed with dill, chives and chopped pickles in a creamy mayo based dressing. Like egg salad but SO much better. Yields 4 servings.
- 8 large eggs
- 1/4 cup mayonnaise (use your favorite (I use light mayo))
- 2 teaspoons yellow mustard
- 1/4 cup diced dill pickles
- 2 tablespoons pickle liquids
- 2 tablespoons snipped fresh chives
- 1 to 2 teaspoons chopped fresh dill (to taste)
- kosher salt (to taste (about 1/4 to 1/2 teaspoon))
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon smoked paprika
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Quick Pickled Red Onions
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Quick Pickled Red Onions are a refrigerator staple! Slice red onion quickly pickles in apple cider vinegar, sugar and salt. Slightly sweet and tangy and delicious on top of burgers and hotdogs, in tacos, salads and so much more.
- 1 tablespoon sugar
- 1½ teaspoons kosher salt
- 2/3 cup apple cider vinegar
- 2/3 cup warm water
- 1 medium red onion (sliced)
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Mississippi Pot Roast Sandwich
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In this Mississippi Pot Roast Sandwich, a lightly toasted sandwich roll is spread with roasted garlic aioli and topped leftover pot roast, crispy fried onions, melty provolone cheese, sliced pepperoncini peppers and served with a quick au jus!Yields 1 sandwich but can be easily adjusted to serve more.
- 1 6-inch italian sub bun (or French roll)
- 2 tablespoons roasted garlic aioli ((see notes on how to make))
- 3 ounces leftover mississippi pot roast
- crispy fried onions ((see notes on how to make))
- 2 slices provolone cheese
- 2 tablespoons sliced pepperoncini peppers (more or less to taste)
- au jus (for serving)
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