Jalapeño Cornbread Salad Layered Jalapeño Cornbread Salad with Bacon, Veggies, and Ranch Dressing Ingredients: For the jalapeño cornbread: 1 cup cornmeal 1/2 cup all-purpose flour 1 tablespoon sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup buttermilk 1 egg 2 tablespoons melted butter 1/2 cup shredded cheddar cheese 1–2 jalapeños, finely chopped For the salad: 6 slices cooked bacon, crumbled 1 cup cherry tomatoes, halved 1/2 red onion, finely diced 1 cup corn kernels (fresh, canned, or thawed frozen) 1 green bell pepper, diced 1 cup shredded cheddar cheese 2 cups romaine lettuce or mixed greens, chopped 1 1/2 cups ranch dressing (bottled or homemade) Chopped green onions or parsley, for garnish Directions: Preheat oven to 400°F (200°C). Prepare jalapeño cornbread by mixing all dry ingredients in a bowl. In a separate bowl, whisk together buttermilk, egg, and melted butter. Combine wet and dry ingredients, fold in cheese and jalapeños. Pour into a greased baking pan and bake for 20–25 minutes or until golden. Let cool completely, then crumble. In a large trifle bowl or glass dish, layer ingredients in the following order: crumbled jalapeño cornbread, lettuce, corn, tomatoes, onion, bell pepper, bacon, cheese, and ranch dressing. Repeat layers if space allows. Finish with a drizzle of dressing on top and garnish with chopped green onions or parsley. Chill for at least 1 hour before serving for best flavor. Prep Time: 25 minutes | Cooking Time: 25 minutes | Total Time: 50 minutes Kcal: 540 kcal | Servings: 8 servings #jalapenocornbread #layeredsalad #southernsalad #potluckrecipe #picnicfood #baconlover #ranchdressing #cornbreadsides #comfortsalad #saladrecipes #texmexflavors #cheesyrecipes #jalapenorecipes #heartymeals #layeredcornbreadsalad #savorysalad #familyfavorites #southerncomfortfood #homemadesalad #cornsalad A little spicy, a lot of flavor This Jalapeño Cornbread Salad is loaded with bold layers, crispy bacon, creamy ranch, and cheesy goodness!

Looking for a flavorful one-pot meal that's easy to make? One-Pot Cajun Rice with Sausage and Shrimp Ingredients: - 1 lb (450g) sausage, sliced - 1 lb (450g) shrimp, peeled and deveined - 1 cup (200g) long-grain rice - 1 medium onion, diced - 1 bell pepper, diced - 2 cloves garlic, minced - 1 can (14.5 oz) diced tomatoes - 2 cups (480ml) chicken broth - 2 tbsp Cajun seasoning - 1 tbsp olive oil - Salt and pepper to taste - Green onions, chopped, for garnish Preparation Steps: 1. In a large pot, heat olive oil over medium heat. 2. Add the sliced sausage and cook until browned, about 5 minutes. 3. Stir in the onion, bell pepper, and garlic; sauté until softened, about 3 minutes. 4. Add the rice, Cajun seasoning, salt, and pepper; stir well to combine. 5. Pour in the diced tomatoes and chicken broth; bring to a boil. 6. Reduce heat, cover, and simmer for 20 minutes or until rice is cooked. 7. Add the shrimp, cover, and cook for an additional 5 minutes, until shrimp are pink and cooked through. 8. Fluff the rice with a fork and garnish with chopped green onions before serving. Prep Time: 10 mins | Cooking Time: 30 mins | Total Time: 40 mins Calories: 450 kcal per serving | Servings: 4 servings Suggested Pairings: Serve with a side of cornbread or a fresh green salad for a complete meal. #cajunrecipes #onepotmeal #shrimpdinner

Kosovo Chicken Soup with Root Vegetables Hearty Balkan Chicken Soup with Carrots, Parsnips, and Potatoes Ingredients: 1.5 lbs bone-in chicken thighs or drumsticks 8 cups water 2 carrots, sliced 2 parsnips, sliced 2 medium potatoes, diced 1 small onion, chopped 2 cloves garlic, minced 1 celery stalk, chopped 1 bay leaf 1 tablespoon olive oil Salt and pepper, to taste 2 tablespoons fresh parsley, chopped Optional: 1/4 cup orzo or rice Directions: In a large soup pot, heat olive oil over medium heat. Add onion and garlic and sauté until fragrant and translucent. Add chicken pieces and brown lightly on all sides, about 4–5 minutes. Pour in water, add bay leaf, and bring to a boil. Skim off any foam that rises to the top. Reduce heat to a simmer. Add carrots, parsnips, potatoes, and celery. Cover and simmer for 45–50 minutes, or until chicken is tender and vegetables are soft. Remove chicken, shred meat, and return to the pot. (Discard bones and skin.) If using orzo or rice, add now and simmer for an additional 10–12 minutes until tender. Season with salt and pepper to taste. Remove from heat and stir in chopped parsley. Serve hot with crusty bread or traditional Balkan cornbread. Prep Time: 15 minutes | Cooking Time: 55 minutes | Total Time: 1 hour 10 minutes Kcal: 320 kcal per serving | Servings: 6 servings #kosovorecipes #balkansoup #chickensoup #rootvegetablerecipes #heartychickensoup #traditionalbalkanfood #kosovancuisine #homemadesoup #comfortfoodseason #rusticsoup #chickenandvegetables #healthysoup #parsniprecipes #familydinnerideas #soupweather #easydinnerrecipes #souprecipeideas #slowsimmered #chickenrootsoup #flavorfulbroth Cozy up with a steaming bowl of Kosovo Chicken Soup with Root Vegetables – tender chicken, nourishing root veggies, and an aromatic broth that warms you to the core.

TEX-MEX CARNITAS DEEP DISH FIESTA Ingredients: 2 cups slow-cooked carnitas ½ cup corn kernels (optional) ½ cup diced red onion 1½ cups shredded Mexican cheese blend ½ cup salsa or enchilada sauce 1 deep dish crust or thick cornbread base Optional: cilantro & jalapeños Instructions: 1⃣ Spread salsa on crust, layer carnitas, onion, corn & cheese. 2⃣ Bake at 425°F (220°C) for 18–20 min till crispy & melty. 3⃣ Top with cilantro & jalapeños for a fiesta finish! Prep: 10 min | Cook: 20 min | Total: 30 min | Serves: 4–6 flavor fanatics

Georgian Chakapuli with Trout – Herbed Fish Stew While traditionally made with lamb, this fresh Georgian variation uses trout cooked with tarragon, green plums (or lemon), and white wine for a fragrant and tangy stew. Ingredients (Serves 2–3): * 2 whole trout (cleaned) or 500g trout fillets * 1 onion, sliced * 1 bunch fresh tarragon (or 1 tsp dried) * 100ml dry white wine * 2–3 green plums (or 1 tbsp lemon juice) * 2 cloves garlic, minced * Salt, pepper Instructions: 1. In a pot, layer onions, garlic, and herbs. Place trout on top. 2. Add wine, plums (or lemon juice), salt, and pepper. 3. Cover and simmer on low heat for 20–25 minutes until fish is tender. 4. Garnish with extra herbs and serve with bread or rice. Georgian Tip: Traditionally cooked in a clay pot and served with cornbread (mchadi) or ghomi (cornmeal porridge).