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Grilled Chicken Wraps
Juicy Grilled Chicken Wraps with Fresh Veggies and Creamy Garlic Sauce
Ingredients:
2 boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon cumin
Salt and black pepper, to taste
4 large flour tortillas or flatbreads
1 cup romaine lettuce, shredded
1/2 cup cherry tomatoes, halved
1/4 red onion, thinly sliced
1/2 cucumber, thinly sliced
1/2 cup shredded cheese (cheddar or mozzarella)
1/3 cup creamy garlic or ranch dressing
Optional: hot sauce, for drizzle
Directions:
Preheat grill or grill pan to medium-high heat.
Rub chicken breasts with olive oil, paprika, garlic powder, cumin, salt, and pepper.
Grill chicken for 5–6 minutes per side, or until fully cooked and charred at the edges. Let rest for 5 minutes, then slice thinly.
Warm tortillas slightly for pliability.
Assemble wraps by layering lettuce, tomatoes, onion, cucumber, sliced chicken, shredded cheese, and garlic dressing.
Drizzle with hot sauce if desired, then wrap tightly. Slice in half and serve immediately.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 410 kcal | Servings: 4 wraps
#grilledchickenwrap #healthywraprecipes #easywrapmeal #chickenwrapideas #grillseason #quicklunchideas #wrapsandwiches #mealprepwraps #homemadewraps #grilledchickendinner #easyfamilymeals #wrapitup #flatbreadwraps #chickenmealprep #healthydinners #summergrillrecipes #freshwraps #chickenrecipes #grabandgofood #picnicfriendly
These Grilled Chicken Wraps are loaded with flavor and crunch — the perfect grab-and-go lunch or summer dinner!Grilled Chicken Wraps Juicy Grilled Chicken Wraps with Fresh Veggies and Creamy Garlic Sauce Ingredients: 2 boneless, skinless chicken breasts 1 tablespoon olive oil 1 teaspoon smoked paprika 1/2 teaspoon garlic powder 1/2 teaspoon cumin Salt and black pepper, to taste 4 large flour tortillas or flatbreads 1 cup romaine lettuce, shredded 1/2 cup cherry tomatoes, halved 1/4 red onion, thinly sliced 1/2 cucumber, thinly sliced 1/2 cup shredded cheese (cheddar or mozzarella) 1/3 cup creamy garlic or ranch dressing Optional: hot sauce, for drizzle Directions: Preheat grill or grill pan to medium-high heat. Rub chicken breasts with olive oil, paprika, garlic powder, cumin, salt, and pepper. Grill chicken for 5–6 minutes per side, or until fully cooked and charred at the edges. Let rest for 5 minutes, then slice thinly. Warm tortillas slightly for pliability. Assemble wraps by layering lettuce, tomatoes, onion, cucumber, sliced chicken, shredded cheese, and garlic dressing. Drizzle with hot sauce if desired, then wrap tightly. Slice in half and serve immediately. Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes Kcal: 410 kcal | Servings: 4 wraps #grilledchickenwrap #healthywraprecipes #easywrapmeal #chickenwrapideas #grillseason #quicklunchideas #wrapsandwiches #mealprepwraps #homemadewraps #grilledchickendinner #easyfamilymeals #wrapitup #flatbreadwraps #chickenmealprep #healthydinners #summergrillrecipes #freshwraps #chickenrecipes #grabandgofood #picnicfriendly These Grilled Chicken Wraps are loaded with flavor and crunch — the perfect grab-and-go lunch or summer dinner!
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Oregon Black Truffle and Parmesan Pasta
Luxurious Oregon Black Truffle Pasta with Aged Parmesan and Creamy Elegance
Ingredients:
8 oz (225g) tagliatelle or pappardelle
1 tablespoon unsalted butter
1 tablespoon olive oil
2 garlic cloves, finely minced
1/2 cup heavy cream
1/3 cup grated aged Parmesan cheese
1 tablespoon Oregon black truffle oil (or shaved fresh black truffle, if available)
Salt and black pepper, to taste
Optional: shaved black truffle for garnish
Fresh parsley or microgreens, for garnish
Directions:
Cook pasta in a large pot of salted boiling water until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
In a large skillet over medium heat, melt the butter with olive oil. Add garlic and sauté until fragrant, about 30 seconds.
Stir in the cream and bring to a gentle simmer. Cook for 3–4 minutes, then add Parmesan and stir until melted and smooth.
Reduce heat to low and stir in truffle oil. Season with salt and pepper to taste.
Add the cooked pasta to the sauce and toss to coat. Use reserved pasta water to loosen the sauce if needed.
Plate and garnish with additional shaved truffle and parsley or microgreens. Serve immediately.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 480 kcal | Servings: 2 servings
#blacktrufflepasta #truffleoilrecipes #parmesanpasta #luxurypasta #gourmetmeals #elegantdinner #truffleflavor #oregoningredients #tagliatelle #decadentpasta #trufflesauce #agedparmesan #creamyitalianpasta #weeknightgourmet #foodieflavors #earthyelegance #cheeseloverspasta #freshpastaideas #indulgentmeals #finecooking
Elevate your dinner with this Oregon Black Truffle and Parmesan Pasta — rich, creamy, and irresistibly aromatic.Oregon Black Truffle and Parmesan Pasta Luxurious Oregon Black Truffle Pasta with Aged Parmesan and Creamy Elegance Ingredients: 8 oz (225g) tagliatelle or pappardelle 1 tablespoon unsalted butter 1 tablespoon olive oil 2 garlic cloves, finely minced 1/2 cup heavy cream 1/3 cup grated aged Parmesan cheese 1 tablespoon Oregon black truffle oil (or shaved fresh black truffle, if available) Salt and black pepper, to taste Optional: shaved black truffle for garnish Fresh parsley or microgreens, for garnish Directions: Cook pasta in a large pot of salted boiling water until al dente. Reserve 1/2 cup of pasta water, then drain and set aside. In a large skillet over medium heat, melt the butter with olive oil. Add garlic and sauté until fragrant, about 30 seconds. Stir in the cream and bring to a gentle simmer. Cook for 3–4 minutes, then add Parmesan and stir until melted and smooth. Reduce heat to low and stir in truffle oil. Season with salt and pepper to taste. Add the cooked pasta to the sauce and toss to coat. Use reserved pasta water to loosen the sauce if needed. Plate and garnish with additional shaved truffle and parsley or microgreens. Serve immediately. Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes Kcal: 480 kcal | Servings: 2 servings #blacktrufflepasta #truffleoilrecipes #parmesanpasta #luxurypasta #gourmetmeals #elegantdinner #truffleflavor #oregoningredients #tagliatelle #decadentpasta #trufflesauce #agedparmesan #creamyitalianpasta #weeknightgourmet #foodieflavors #earthyelegance #cheeseloverspasta #freshpastaideas #indulgentmeals #finecooking Elevate your dinner with this Oregon Black Truffle and Parmesan Pasta — rich, creamy, and irresistibly aromatic.
· 0 Bình Luận ·0 Chia Sẻ ·44K Xem
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Korean BBQ Chicken with Gochujang and Garlic
Smoky Korean BBQ Chicken Glazed with Gochujang and Garlic Heat
Ingredients:
1 ½ lbs (680g) boneless, skinless chicken thighs
3 tablespoons gochujang (Korean red chili paste)
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 tablespoon brown sugar
4 garlic cloves, minced
1 teaspoon grated fresh ginger
1 tablespoon honey
1 teaspoon toasted sesame seeds (for garnish)
2 green onions, sliced (for garnish)
Steamed white rice, for serving
Vegetable oil, for grilling or pan-searing
Directions:
In a bowl, whisk together gochujang, soy sauce, sesame oil, rice vinegar, brown sugar, garlic, ginger, and honey to create the marinade.
Add chicken thighs to the bowl and mix until well coated. Cover and marinate in the fridge for at least 1 hour, or overnight for best flavor.
Preheat a grill or grill pan over medium-high heat and lightly oil the surface.
Grill chicken thighs for 5–6 minutes per side or until fully cooked and slightly charred.
Let the chicken rest for a few minutes, then slice.
Garnish with sesame seeds and green onions.
Serve hot over steamed white rice, with kimchi or pickled vegetables on the side if desired.
Prep Time: 10 minutes | Marinate Time: 1 hour | Cooking Time: 15 minutes | Total Time: 1 hour 25 minutes
Kcal: 510 kcal | Servings: 4 servings
#koreanbbq #gochujangchicken #koreanrecipes #bbqchicken #garliclover #asianbbq #spicykoreanfood #easygrillrecipes #grilledchicken #chickendinnerideas #koreangrill #kimchichicken #spicygarlicsauce #weeknightmeals #gochujangflavor #glazedchicken #koreanflavors #ricebowlrecipes #homecookedbbq #fusionchicken
Sizzling Korean BBQ Chicken with Gochujang & Garlic just hit the grill! Sweet, spicy, smoky perfection in every bite!Korean BBQ Chicken with Gochujang and Garlic Smoky Korean BBQ Chicken Glazed with Gochujang and Garlic Heat Ingredients: 1 ½ lbs (680g) boneless, skinless chicken thighs 3 tablespoons gochujang (Korean red chili paste) 2 tablespoons soy sauce 1 tablespoon sesame oil 1 tablespoon rice vinegar 1 tablespoon brown sugar 4 garlic cloves, minced 1 teaspoon grated fresh ginger 1 tablespoon honey 1 teaspoon toasted sesame seeds (for garnish) 2 green onions, sliced (for garnish) Steamed white rice, for serving Vegetable oil, for grilling or pan-searing Directions: In a bowl, whisk together gochujang, soy sauce, sesame oil, rice vinegar, brown sugar, garlic, ginger, and honey to create the marinade. Add chicken thighs to the bowl and mix until well coated. Cover and marinate in the fridge for at least 1 hour, or overnight for best flavor. Preheat a grill or grill pan over medium-high heat and lightly oil the surface. Grill chicken thighs for 5–6 minutes per side or until fully cooked and slightly charred. Let the chicken rest for a few minutes, then slice. Garnish with sesame seeds and green onions. Serve hot over steamed white rice, with kimchi or pickled vegetables on the side if desired. Prep Time: 10 minutes | Marinate Time: 1 hour | Cooking Time: 15 minutes | Total Time: 1 hour 25 minutes Kcal: 510 kcal | Servings: 4 servings #koreanbbq #gochujangchicken #koreanrecipes #bbqchicken #garliclover #asianbbq #spicykoreanfood #easygrillrecipes #grilledchicken #chickendinnerideas #koreangrill #kimchichicken #spicygarlicsauce #weeknightmeals #gochujangflavor #glazedchicken #koreanflavors #ricebowlrecipes #homecookedbbq #fusionchicken Sizzling Korean BBQ Chicken with Gochujang & Garlic just hit the grill! Sweet, spicy, smoky perfection in every bite!
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Turkey and Cranberry Salad
Roasted Turkey Salad with Cranberries and Maple-Dijon Dressing
Ingredients:
2 cups cooked turkey breast, shredded or chopped
1/2 cup dried cranberries
4 cups mixed salad greens (arugula, spinach, romaine, etc.)
1/4 cup red onion, thinly sliced
1/3 cup chopped pecans or walnuts, toasted
1/2 cup crumbled goat cheese or feta
1 apple, thinly sliced
Salt and pepper, to taste
For the Maple-Dijon Dressing:
2 tablespoons olive oil
1 tablespoon maple syrup
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
Salt and black pepper to taste
Directions:
In a small bowl or jar, whisk together the dressing ingredients until smooth and emulsified. Set aside.
In a large salad bowl, combine the mixed greens, red onion, cranberries, nuts, and turkey.
Gently toss in the apple slices and goat cheese.
Drizzle with the maple-Dijon dressing and toss lightly until everything is evenly coated.
Season with salt and pepper to taste. Serve immediately or chill briefly before serving.
Prep Time: 15 minutes | Cooking Time: 0 minutes | Total Time: 15 minutes
Kcal: 320 kcal | Servings: 4 servings
#holidayleftovers #turkeysalad #cranberrysalad #healthylunch #autumnrecipes #festivesalad #leftoverturkey #lightlunch #saladwithfruit #holidayflavors #mapledijon #easymeals #thanksgivingleftovers #winterlunch #glutenfreelunch #saladrecipes #mealprepideas #seasonalsalads #comfortfoodlight #easyhealthyeats
Leftover turkey? Transform it into this Roasted Turkey Salad with Cranberries and Maple-Dijon Dressing A light, tangy, and satisfying dish that feels like fall in a bowl!Turkey and Cranberry Salad Roasted Turkey Salad with Cranberries and Maple-Dijon Dressing Ingredients: 2 cups cooked turkey breast, shredded or chopped 1/2 cup dried cranberries 4 cups mixed salad greens (arugula, spinach, romaine, etc.) 1/4 cup red onion, thinly sliced 1/3 cup chopped pecans or walnuts, toasted 1/2 cup crumbled goat cheese or feta 1 apple, thinly sliced Salt and pepper, to taste For the Maple-Dijon Dressing: 2 tablespoons olive oil 1 tablespoon maple syrup 1 tablespoon Dijon mustard 1 tablespoon apple cider vinegar Salt and black pepper to taste Directions: In a small bowl or jar, whisk together the dressing ingredients until smooth and emulsified. Set aside. In a large salad bowl, combine the mixed greens, red onion, cranberries, nuts, and turkey. Gently toss in the apple slices and goat cheese. Drizzle with the maple-Dijon dressing and toss lightly until everything is evenly coated. Season with salt and pepper to taste. Serve immediately or chill briefly before serving. Prep Time: 15 minutes | Cooking Time: 0 minutes | Total Time: 15 minutes Kcal: 320 kcal | Servings: 4 servings #holidayleftovers #turkeysalad #cranberrysalad #healthylunch #autumnrecipes #festivesalad #leftoverturkey #lightlunch #saladwithfruit #holidayflavors #mapledijon #easymeals #thanksgivingleftovers #winterlunch #glutenfreelunch #saladrecipes #mealprepideas #seasonalsalads #comfortfoodlight #easyhealthyeats Leftover turkey? Transform it into this Roasted Turkey Salad with Cranberries and Maple-Dijon Dressing A light, tangy, and satisfying dish that feels like fall in a bowl!
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Caramelized Banana Ice Cream
Creamy Caramelized Banana Ice Cream with Golden Brown Sugar Swirls
Ingredients:
3 ripe bananas, sliced
2 tablespoons unsalted butter
1/3 cup brown sugar
1 tablespoon dark rum or 1 teaspoon vanilla extract (optional)
2 cups heavy cream
1 cup whole milk
1/2 cup granulated sugar
4 large egg yolks
1/4 teaspoon salt
Optional: crushed candied pecans or caramel drizzle for topping
Directions:
In a skillet over medium heat, melt the butter and add sliced bananas and brown sugar. Cook for 6–8 minutes until bananas are soft and caramelized. Stir in rum or vanilla and cook for 1 more minute. Let cool completely.
In a saucepan, heat milk and cream until just steaming. Do not boil.
In a separate bowl, whisk egg yolks and granulated sugar until pale and thick.
Gradually pour the hot milk mixture into the yolks while whisking to temper. Return to the saucepan.
Cook over medium-low heat, stirring constantly, until thickened and coats the back of a spoon (about 5–7 minutes). Remove from heat and strain through a fine mesh sieve.
Blend the cooled caramelized banana mixture until smooth, then stir it into the custard base. Add salt.
Chill mixture in the refrigerator for at least 4 hours or overnight.
Churn in an ice cream maker according to manufacturer’s instructions.
Freeze for at least 4 hours until firm. Serve with optional toppings.
Prep Time: 25 minutes | Cooking Time: 15 minutes | Freezing Time: 6 hours | Total Time: 6 hours 40 minutes
Kcal: 340 kcal | Servings: 6 servings
#caramelizedbanana #bananaicecream #homemadeicecream #creamybanana #caramelflavor #icecreamtreats #bananaandcream #frozendesserts #dessertideas #custardicecream #fruitbasedicecream #gourmeticecream #icecreamobsession #bananalover #sweetindulgence #carameldream #easyhomemadedessert #summericecream #custardcreations #frozentwist
Meet your new favorite scoop: Caramelized Banana Ice Cream. Silky, sweet, and swirling with golden banana goodness!Caramelized Banana Ice Cream Creamy Caramelized Banana Ice Cream with Golden Brown Sugar Swirls Ingredients: 3 ripe bananas, sliced 2 tablespoons unsalted butter 1/3 cup brown sugar 1 tablespoon dark rum or 1 teaspoon vanilla extract (optional) 2 cups heavy cream 1 cup whole milk 1/2 cup granulated sugar 4 large egg yolks 1/4 teaspoon salt Optional: crushed candied pecans or caramel drizzle for topping Directions: In a skillet over medium heat, melt the butter and add sliced bananas and brown sugar. Cook for 6–8 minutes until bananas are soft and caramelized. Stir in rum or vanilla and cook for 1 more minute. Let cool completely. In a saucepan, heat milk and cream until just steaming. Do not boil. In a separate bowl, whisk egg yolks and granulated sugar until pale and thick. Gradually pour the hot milk mixture into the yolks while whisking to temper. Return to the saucepan. Cook over medium-low heat, stirring constantly, until thickened and coats the back of a spoon (about 5–7 minutes). Remove from heat and strain through a fine mesh sieve. Blend the cooled caramelized banana mixture until smooth, then stir it into the custard base. Add salt. Chill mixture in the refrigerator for at least 4 hours or overnight. Churn in an ice cream maker according to manufacturer’s instructions. Freeze for at least 4 hours until firm. Serve with optional toppings. Prep Time: 25 minutes | Cooking Time: 15 minutes | Freezing Time: 6 hours | Total Time: 6 hours 40 minutes Kcal: 340 kcal | Servings: 6 servings #caramelizedbanana #bananaicecream #homemadeicecream #creamybanana #caramelflavor #icecreamtreats #bananaandcream #frozendesserts #dessertideas #custardicecream #fruitbasedicecream #gourmeticecream #icecreamobsession #bananalover #sweetindulgence #carameldream #easyhomemadedessert #summericecream #custardcreations #frozentwist Meet your new favorite scoop: Caramelized Banana Ice Cream. Silky, sweet, and swirling with golden banana goodness!
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Cold Curry Mango Yogurt
Chilled Curry Mango Yogurt with Sweet Heat and Creamy Tang
Ingredients:
1 cup plain Greek yogurt
1/2 cup ripe mango, peeled and diced (or mango purée)
1 teaspoon mild curry powder
1 teaspoon honey or maple syrup (optional)
1/4 teaspoon salt
1/4 teaspoon freshly grated ginger
1/2 teaspoon lime juice
Fresh mint or cilantro, for garnish
Directions:
In a blender or mixing bowl, combine yogurt, mango, curry powder, ginger, salt, and lime juice. Blend or whisk until smooth and fully incorporated.
Taste and add honey or maple syrup for a touch of sweetness, if desired.
Chill for at least 1 hour before serving to let the flavors meld.
Serve cold in small bowls or glasses. Garnish with fresh mint or cilantro just before serving.
Prep Time: 10 minutes | Chill Time: 1 hour | Total Time: 1 hour 10 minutes
Kcal: 120 kcal | Servings: 2 servings
#currymangoyogurt #mangoyogurt #fusionflavors #coldyogurtdip #spicedsweetdish #tropicalyogurt #easyfusionrecipe #coolingsavoryyogurt #chilleddip #mangodelight #curriedyogurt #spicyandsweet #summerflavors #refreshingsides #indianfusion #coldcurryrecipe #yogurtdressing #fruitandsavory #gourmetyogurt #healthyfusion
This Cold Curry Mango Yogurt is a game-changer — creamy, sweet, tangy, and gently spiced. Chill it, scoop it, love it!Cold Curry Mango Yogurt Chilled Curry Mango Yogurt with Sweet Heat and Creamy Tang Ingredients: 1 cup plain Greek yogurt 1/2 cup ripe mango, peeled and diced (or mango purée) 1 teaspoon mild curry powder 1 teaspoon honey or maple syrup (optional) 1/4 teaspoon salt 1/4 teaspoon freshly grated ginger 1/2 teaspoon lime juice Fresh mint or cilantro, for garnish Directions: In a blender or mixing bowl, combine yogurt, mango, curry powder, ginger, salt, and lime juice. Blend or whisk until smooth and fully incorporated. Taste and add honey or maple syrup for a touch of sweetness, if desired. Chill for at least 1 hour before serving to let the flavors meld. Serve cold in small bowls or glasses. Garnish with fresh mint or cilantro just before serving. Prep Time: 10 minutes | Chill Time: 1 hour | Total Time: 1 hour 10 minutes Kcal: 120 kcal | Servings: 2 servings #currymangoyogurt #mangoyogurt #fusionflavors #coldyogurtdip #spicedsweetdish #tropicalyogurt #easyfusionrecipe #coolingsavoryyogurt #chilleddip #mangodelight #curriedyogurt #spicyandsweet #summerflavors #refreshingsides #indianfusion #coldcurryrecipe #yogurtdressing #fruitandsavory #gourmetyogurt #healthyfusion This Cold Curry Mango Yogurt is a game-changer — creamy, sweet, tangy, and gently spiced. Chill it, scoop it, love it!
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