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Grilled Beef Kabobs
Juicy Marinated Grilled Beef Kabobs with Veggies
Ingredients:
1 1/2 lbs beef sirloin or ribeye, cut into 1 1/2-inch cubes
1 red bell pepper, cut into chunks
1 green bell pepper, cut into chunks
1 red onion, cut into wedges
1 zucchini, sliced thick
8 oz button mushrooms, whole or halved
Metal or soaked wooden skewers
Marinade:
1/3 cup olive oil
3 tablespoons soy sauce
2 tablespoons Worcestershire sauce
1 tablespoon red wine vinegar or lemon juice
2 garlic cloves, minced
1 tablespoon brown sugar
1 teaspoon dried oregano
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes (optional)
Directions:
In a bowl, whisk together all marinade ingredients. Add beef cubes, toss to coat, cover, and refrigerate for at least 1 hour (or overnight for deeper flavor).
Preheat grill to medium-high heat.
Thread marinated beef, bell peppers, onion, zucchini, and mushrooms onto skewers, alternating for color and texture.
Grill skewers 10–12 minutes, turning every few minutes, until beef is cooked to desired doneness and veggies are lightly charred.
Remove from grill, rest 5 minutes, and serve warm with rice, pita, or a fresh salad.
Prep Time: 20 minutes | Marinate Time: 1 hour | Grill Time: 12 minutes | Total Time: 1 hour 32 minutes
Kcal: 390 kcal | Servings: 4–5 skewers
#beefkabobs #grilledskewers #summergrilling #beefrecipes #kabobnight #easybbq #meatonastick #veggiekabobs #bbqseason #grillseason #sirloinrecipes #grillingideas #proteinpacked #kabobskewers #bbqpartyfood #grilledmeats #healthybbq #cookoutmenu #familydinnerideas #kaboblove
Juicy grilled beef + vibrant veggies = summer on a stick! These Beef Kabobs are full of smoky, savory flavor!Grilled Beef Kabobs Juicy Marinated Grilled Beef Kabobs with Veggies Ingredients: 1 1/2 lbs beef sirloin or ribeye, cut into 1 1/2-inch cubes 1 red bell pepper, cut into chunks 1 green bell pepper, cut into chunks 1 red onion, cut into wedges 1 zucchini, sliced thick 8 oz button mushrooms, whole or halved Metal or soaked wooden skewers Marinade: 1/3 cup olive oil 3 tablespoons soy sauce 2 tablespoons Worcestershire sauce 1 tablespoon red wine vinegar or lemon juice 2 garlic cloves, minced 1 tablespoon brown sugar 1 teaspoon dried oregano 1/2 teaspoon black pepper 1/4 teaspoon crushed red pepper flakes (optional) Directions: In a bowl, whisk together all marinade ingredients. Add beef cubes, toss to coat, cover, and refrigerate for at least 1 hour (or overnight for deeper flavor). Preheat grill to medium-high heat. Thread marinated beef, bell peppers, onion, zucchini, and mushrooms onto skewers, alternating for color and texture. Grill skewers 10–12 minutes, turning every few minutes, until beef is cooked to desired doneness and veggies are lightly charred. Remove from grill, rest 5 minutes, and serve warm with rice, pita, or a fresh salad. Prep Time: 20 minutes | Marinate Time: 1 hour | Grill Time: 12 minutes | Total Time: 1 hour 32 minutes Kcal: 390 kcal | Servings: 4–5 skewers #beefkabobs #grilledskewers #summergrilling #beefrecipes #kabobnight #easybbq #meatonastick #veggiekabobs #bbqseason #grillseason #sirloinrecipes #grillingideas #proteinpacked #kabobskewers #bbqpartyfood #grilledmeats #healthybbq #cookoutmenu #familydinnerideas #kaboblove Juicy grilled beef + vibrant veggies = summer on a stick! These Beef Kabobs are full of smoky, savory flavor!
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Roasted Jalapeño-Cilantro Hot Sauce
Smoky Roasted Jalapeño & Fresh Cilantro Hot Sauce
Ingredients:
6 fresh jalapeños
1/2 cup fresh cilantro leaves, packed
2 garlic cloves, peeled
1/4 cup white vinegar
1 tablespoon lime juice
1/2 teaspoon salt
2 tablespoons olive oil
1/4 cup water (adjust for consistency)
Directions:
Preheat oven to 425°F (220°C). Place the jalapeños and garlic cloves on a baking sheet. Roast for 15–18 minutes, flipping halfway, until the skins are blistered and slightly charred.
Remove the jalapeños and let cool slightly. Remove the stems and, if desired, the seeds for less heat.
In a blender or food processor, combine the roasted jalapeños, garlic, cilantro, vinegar, lime juice, and salt. Blend until smooth.
While blending, slowly stream in the olive oil to emulsify. Add water gradually until the sauce reaches your desired thickness.
Taste and adjust seasoning if needed. Store in a clean glass jar in the refrigerator for up to 2 weeks.
Prep Time: 10 minutes | Cooking Time: 18 minutes | Total Time: 28 minutes
Kcal: 35 kcal | Servings: About 10 servings (2 tablespoons each)
#hotlover #jalapeñosauce #homemadespice #cilantrolover #hotsaucerecipe #roastedpepper #spicycondiments #greengarlicsauce #jalapenohotsauce #saucefromscratch #tangyspice #mexicaninspired #vegancondiments #spicyeverything #zestysauce #hotpepperlovers #easyhotsauce #spicygreensauce #homemadehotsauce #roastedflavor
Turn up the heat with this Roasted Jalapeño-Cilantro Hot Sauce! Charred peppers, fresh herbs, and a bold kick in every drop. Perfect for tacos, eggs, and everything in between.Roasted Jalapeño-Cilantro Hot Sauce Smoky Roasted Jalapeño & Fresh Cilantro Hot Sauce Ingredients: 6 fresh jalapeños 1/2 cup fresh cilantro leaves, packed 2 garlic cloves, peeled 1/4 cup white vinegar 1 tablespoon lime juice 1/2 teaspoon salt 2 tablespoons olive oil 1/4 cup water (adjust for consistency) Directions: Preheat oven to 425°F (220°C). Place the jalapeños and garlic cloves on a baking sheet. Roast for 15–18 minutes, flipping halfway, until the skins are blistered and slightly charred. Remove the jalapeños and let cool slightly. Remove the stems and, if desired, the seeds for less heat. In a blender or food processor, combine the roasted jalapeños, garlic, cilantro, vinegar, lime juice, and salt. Blend until smooth. While blending, slowly stream in the olive oil to emulsify. Add water gradually until the sauce reaches your desired thickness. Taste and adjust seasoning if needed. Store in a clean glass jar in the refrigerator for up to 2 weeks. Prep Time: 10 minutes | Cooking Time: 18 minutes | Total Time: 28 minutes Kcal: 35 kcal | Servings: About 10 servings (2 tablespoons each) #hotlover #jalapeñosauce #homemadespice #cilantrolover #hotsaucerecipe #roastedpepper #spicycondiments #greengarlicsauce #jalapenohotsauce #saucefromscratch #tangyspice #mexicaninspired #vegancondiments #spicyeverything #zestysauce #hotpepperlovers #easyhotsauce #spicygreensauce #homemadehotsauce #roastedflavor Turn up the heat with this Roasted Jalapeño-Cilantro Hot Sauce! Charred peppers, fresh herbs, and a bold kick in every drop. Perfect for tacos, eggs, and everything in between.
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3
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Peruvian Chicken with Aji Verde
Spicy Peruvian Chicken with Creamy Green Sauce
Ingredients:
4 boneless, skinless chicken thighs
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon paprika
Salt and pepper to taste
For Aji Verde (Peruvian Green Sauce):
1 cup fresh cilantro, packed
1/4 cup mayonnaise
1/4 cup sour cream
1 jalapeño pepper, seeded
1 clove garlic
2 tablespoons fresh lime juice
2 tablespoons grated Parmesan cheese
1 tablespoon olive oil
Salt to taste
Directions:
In a bowl, mix chicken thighs with olive oil, cumin, paprika, salt, and pepper. Let marinate for at least 20 minutes.
While the chicken is marinating, prepare the Aji Verde sauce.
In a blender, combine cilantro, mayonnaise, sour cream, jalapeño, garlic, lime juice, Parmesan, olive oil, and salt. Blend until smooth and creamy.
Heat a skillet over medium-high heat. Cook the chicken thighs for 5–6 minutes per side, or until golden brown and cooked through.
Serve hot with a generous drizzle of the Aji Verde sauce on top or on the side.
Prep Time: 15 minutes | Cooking Time: 12 minutes | Total Time: 27 minutes
Kcal: 380 kcal | Servings: 4 servings
#peruviancuisine #ajiverde #chickendinner #latinrecipes #spicysauce #grilledchicken #creamyherbsauce #easyweeknightmeal #homemadeperuvian #cilantrosauce #jalapenochicken #latinfoodlove #chickenrecipes #saucylovers #southamericanflavors #dinnerideas #quickmeals #flavorpacked #easyhomecooking #chickenskillet
Bring the bold flavors of Peru to your kitchen with this Spicy Peruvian Chicken topped with vibrant Aji Verde! A must-try for sauce lovers!Peruvian Chicken with Aji Verde Spicy Peruvian Chicken with Creamy Green Sauce Ingredients: 4 boneless, skinless chicken thighs 2 tablespoons olive oil 1 teaspoon ground cumin 1 teaspoon paprika Salt and pepper to taste For Aji Verde (Peruvian Green Sauce): 1 cup fresh cilantro, packed 1/4 cup mayonnaise 1/4 cup sour cream 1 jalapeño pepper, seeded 1 clove garlic 2 tablespoons fresh lime juice 2 tablespoons grated Parmesan cheese 1 tablespoon olive oil Salt to taste Directions: In a bowl, mix chicken thighs with olive oil, cumin, paprika, salt, and pepper. Let marinate for at least 20 minutes. While the chicken is marinating, prepare the Aji Verde sauce. In a blender, combine cilantro, mayonnaise, sour cream, jalapeño, garlic, lime juice, Parmesan, olive oil, and salt. Blend until smooth and creamy. Heat a skillet over medium-high heat. Cook the chicken thighs for 5–6 minutes per side, or until golden brown and cooked through. Serve hot with a generous drizzle of the Aji Verde sauce on top or on the side. Prep Time: 15 minutes | Cooking Time: 12 minutes | Total Time: 27 minutes Kcal: 380 kcal | Servings: 4 servings #peruviancuisine #ajiverde #chickendinner #latinrecipes #spicysauce #grilledchicken #creamyherbsauce #easyweeknightmeal #homemadeperuvian #cilantrosauce #jalapenochicken #latinfoodlove #chickenrecipes #saucylovers #southamericanflavors #dinnerideas #quickmeals #flavorpacked #easyhomecooking #chickenskillet Bring the bold flavors of Peru to your kitchen with this Spicy Peruvian Chicken topped with vibrant Aji Verde! A must-try for sauce lovers!
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Chris’s Hawaiian Fluff Salad
Tropical Pineapple-Coconut Marshmallow Fluff Salad
Ingredients:
1 can (20 oz) crushed pineapple, undrained
1 package (3.4 oz) instant vanilla pudding mix
1 cup sweetened shredded coconut
1 can (15 oz) mandarin oranges, drained
1/2 cup chopped maraschino cherries, drained and patted dry
1 1/2 cups mini marshmallows
1 container (8 oz) whipped topping (like Cool Whip), thawed
1/2 cup chopped pecans or walnuts (optional)
Directions:
In a large mixing bowl, combine the crushed pineapple (with juice) and vanilla pudding mix. Stir until well blended and thickened.
Fold in the shredded coconut, mandarin oranges, maraschino cherries, and mini marshmallows.
Gently fold in the whipped topping until everything is fully incorporated.
Stir in chopped nuts if using.
Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.
Serve chilled, garnished with extra cherries or coconut if desired.
Prep Time: 15 minutes | Chill Time: 1 hour | Total Time: 1 hour 15 minutes
Kcal: 280 kcal | Servings: 8 servings
#fluffsalad #hawaiiansalad #pineappledessert #tropicaltreat #marshmallowsalad #potluckrecipes #easyholidaydesserts #nostalgicfood #whippedtopping #fruitfluff #cherrycoconutdessert #summertreats #coolwhiprecipes #islandvibes #sweettoothfix #picnicperfect #creamyfruitdessert #familyfavorites #oldfashionedfluff #funwithfruit
Bring a little tropical sunshine to your next gathering with Chris’s Hawaiian Fluff Salad! Sweet, creamy, fruity, and no baking required!Chris’s Hawaiian Fluff Salad Tropical Pineapple-Coconut Marshmallow Fluff Salad Ingredients: 1 can (20 oz) crushed pineapple, undrained 1 package (3.4 oz) instant vanilla pudding mix 1 cup sweetened shredded coconut 1 can (15 oz) mandarin oranges, drained 1/2 cup chopped maraschino cherries, drained and patted dry 1 1/2 cups mini marshmallows 1 container (8 oz) whipped topping (like Cool Whip), thawed 1/2 cup chopped pecans or walnuts (optional) Directions: In a large mixing bowl, combine the crushed pineapple (with juice) and vanilla pudding mix. Stir until well blended and thickened. Fold in the shredded coconut, mandarin oranges, maraschino cherries, and mini marshmallows. Gently fold in the whipped topping until everything is fully incorporated. Stir in chopped nuts if using. Cover and refrigerate for at least 1 hour before serving to allow flavors to meld. Serve chilled, garnished with extra cherries or coconut if desired. Prep Time: 15 minutes | Chill Time: 1 hour | Total Time: 1 hour 15 minutes Kcal: 280 kcal | Servings: 8 servings #fluffsalad #hawaiiansalad #pineappledessert #tropicaltreat #marshmallowsalad #potluckrecipes #easyholidaydesserts #nostalgicfood #whippedtopping #fruitfluff #cherrycoconutdessert #summertreats #coolwhiprecipes #islandvibes #sweettoothfix #picnicperfect #creamyfruitdessert #familyfavorites #oldfashionedfluff #funwithfruit Bring a little tropical sunshine to your next gathering with Chris’s Hawaiian Fluff Salad! Sweet, creamy, fruity, and no baking required!
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Baked Pasta with Ricotta and Spinach
Cheesy Ricotta‑Spinach Baked Ziti al Forno
Ingredients:
14 oz (400 g) ziti or penne rigate
1 tbsp olive oil
1 small onion, finely diced
3 cloves garlic, minced
10 oz (280 g) fresh spinach, roughly chopped
2 cups (500 g) ricotta cheese
1 large egg
1 cup (90 g) shredded mozzarella, divided
½ cup (50 g) grated Parmesan, divided
2 ½ cups (600 ml) marinara sauce
1 tsp dried oregano
½ tsp dried basil
¼ tsp ground nutmeg
Salt & freshly‑ground black pepper, to taste
Optional garnish: fresh basil ribbons
Directions:
Preheat oven to 375 °F (190 °C). Lightly grease a 9×13‑inch (23×33 cm) baking dish.
Cook pasta in a large pot of salted boiling water 2 minutes less than package “al dente” time. Drain; set aside.
While pasta cooks, heat olive oil in a skillet over medium. Sauté onion 4 min until translucent; add garlic and cook 30 sec. Add spinach, season with a pinch of salt, and wilt 2 min. Remove from heat; cool slightly.
In a bowl, whisk ricotta, egg, oregano, basil, nutmeg, ¼‑cup Parmesan, ½‑cup mozzarella, salt, and pepper until smooth. Fold in sautéed spinach mixture.
Combine cooked pasta with marinara sauce. Spread half of sauced pasta in baking dish. Dollop and gently spread ricotta‑spinach filling over pasta. Top with remaining pasta.
Sprinkle remaining ½‑cup mozzarella and ¼‑cup Parmesan on top. Cover loosely with foil.
Bake 20 min; uncover and bake 10 min more until cheese is golden and bubbly. Rest 5 min, garnish with basil, and serve hot.
Prep Time: 15 minutes | Baking Time: 30 minutes | Total Time: 45 minutes
Kcal: 460 kcal | Servings: 6
#bakedpasta #ricotta #spinach #vegetarian #comfortfood #pastabake #weeknightdinner #italianinspired #cheesylovers #zitialforno #mealprep #familyfriendly #freezerfriendly #meatlessmonday #easyrecipes #onepanmeal #cheesebake #heartymeals #midweekmagic #ovenlove
Nothing beats the cozy comfort of Cheesy Ricotta‑Spinach Baked Ziti fresh from the oven!Baked Pasta with Ricotta and Spinach Cheesy Ricotta‑Spinach Baked Ziti al Forno Ingredients: 14 oz (400 g) ziti or penne rigate 1 tbsp olive oil 1 small onion, finely diced 3 cloves garlic, minced 10 oz (280 g) fresh spinach, roughly chopped 2 cups (500 g) ricotta cheese 1 large egg 1 cup (90 g) shredded mozzarella, divided ½ cup (50 g) grated Parmesan, divided 2 ½ cups (600 ml) marinara sauce 1 tsp dried oregano ½ tsp dried basil ¼ tsp ground nutmeg Salt & freshly‑ground black pepper, to taste Optional garnish: fresh basil ribbons Directions: Preheat oven to 375 °F (190 °C). Lightly grease a 9×13‑inch (23×33 cm) baking dish. Cook pasta in a large pot of salted boiling water 2 minutes less than package “al dente” time. Drain; set aside. While pasta cooks, heat olive oil in a skillet over medium. Sauté onion 4 min until translucent; add garlic and cook 30 sec. Add spinach, season with a pinch of salt, and wilt 2 min. Remove from heat; cool slightly. In a bowl, whisk ricotta, egg, oregano, basil, nutmeg, ¼‑cup Parmesan, ½‑cup mozzarella, salt, and pepper until smooth. Fold in sautéed spinach mixture. Combine cooked pasta with marinara sauce. Spread half of sauced pasta in baking dish. Dollop and gently spread ricotta‑spinach filling over pasta. Top with remaining pasta. Sprinkle remaining ½‑cup mozzarella and ¼‑cup Parmesan on top. Cover loosely with foil. Bake 20 min; uncover and bake 10 min more until cheese is golden and bubbly. Rest 5 min, garnish with basil, and serve hot. Prep Time: 15 minutes | Baking Time: 30 minutes | Total Time: 45 minutes Kcal: 460 kcal | Servings: 6 #bakedpasta #ricotta #spinach #vegetarian #comfortfood #pastabake #weeknightdinner #italianinspired #cheesylovers #zitialforno #mealprep #familyfriendly #freezerfriendly #meatlessmonday #easyrecipes #onepanmeal #cheesebake #heartymeals #midweekmagic #ovenlove Nothing beats the cozy comfort of Cheesy Ricotta‑Spinach Baked Ziti fresh from the oven!
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Papaya Lime Ice Cream
Tropical Papaya Lime Ice Cream with a Zesty Citrus Twist
Ingredients:
2 cups ripe papaya, peeled, seeded, and cubed
1 tablespoon fresh lime zest
3 tablespoons fresh lime juice
3/4 cup granulated sugar
1 1/2 cups heavy cream
1 cup whole milk
Pinch of salt
Optional: 1 tablespoon rum (to enhance flavor and texture)
Directions:
Place the papaya, lime zest, lime juice, sugar, and salt in a blender or food processor. Blend until completely smooth.
In a large bowl, whisk together the cream and milk. Stir in the papaya purée and rum (if using).
Chill the mixture in the refrigerator for at least 2 hours until well chilled.
Pour into an ice cream maker and churn according to manufacturer’s instructions (typically 20–25 minutes).
Transfer the ice cream to a lidded container and freeze for 4 hours or until firm.
Scoop and serve garnished with extra lime zest or fresh mint.
Prep Time: 15 minutes | Chilling + Freezing Time: 6 hours | Total Time: 6 hours 15 minutes
Kcal: 270 kcal | Servings: 6 servings
#papayaicecream #limeicecream #tropicaldessert #fruityicecream #papayarecipes #citrusdesserts #summericecream #homemadeicecream #zestyflavors #exoticdesserts #icecreamrecipe #creamyfruitdessert #papayalimecombo #frozentreat #artisanalicecream #homemadetreat #freshfruiticecream #icecreaminspo #tropicalflavorburst #islanddessert
Ready for a scoop of sunshine? This Papaya Lime Ice Cream is fruity, creamy, and zippy with tropical flavor! Perfect for beating the heat.Papaya Lime Ice Cream Tropical Papaya Lime Ice Cream with a Zesty Citrus Twist Ingredients: 2 cups ripe papaya, peeled, seeded, and cubed 1 tablespoon fresh lime zest 3 tablespoons fresh lime juice 3/4 cup granulated sugar 1 1/2 cups heavy cream 1 cup whole milk Pinch of salt Optional: 1 tablespoon rum (to enhance flavor and texture) Directions: Place the papaya, lime zest, lime juice, sugar, and salt in a blender or food processor. Blend until completely smooth. In a large bowl, whisk together the cream and milk. Stir in the papaya purée and rum (if using). Chill the mixture in the refrigerator for at least 2 hours until well chilled. Pour into an ice cream maker and churn according to manufacturer’s instructions (typically 20–25 minutes). Transfer the ice cream to a lidded container and freeze for 4 hours or until firm. Scoop and serve garnished with extra lime zest or fresh mint. Prep Time: 15 minutes | Chilling + Freezing Time: 6 hours | Total Time: 6 hours 15 minutes Kcal: 270 kcal | Servings: 6 servings #papayaicecream #limeicecream #tropicaldessert #fruityicecream #papayarecipes #citrusdesserts #summericecream #homemadeicecream #zestyflavors #exoticdesserts #icecreamrecipe #creamyfruitdessert #papayalimecombo #frozentreat #artisanalicecream #homemadetreat #freshfruiticecream #icecreaminspo #tropicalflavorburst #islanddessert Ready for a scoop of sunshine? This Papaya Lime Ice Cream is fruity, creamy, and zippy with tropical flavor! Perfect for beating the heat.
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