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!

If you’re craving a quick and delicious meal that packs a punch of flavor, this Mexican Zucchini and Ground Beef Skillet is your answer! Perfect for busy weeknights, it’s a one-pan wonder that’s sure to please the whole family. Ingredients: - 1 pound ground beef - 2 medium zucchinis, diced - 1 small onion, chopped - 2 cloves garlic, minced - 1 can (14.5 ounces) diced tomatoes, undrained - 1 tablespoon chili powder - 1 teaspoon cumin - 1 teaspoon paprika - Salt and pepper to taste - 1 cup shredded cheddar cheese - 2 tablespoons olive oil - Fresh cilantro, for garnish (optional) Directions: 1. Start by heating the olive oil in a large skillet over medium heat. 2. Toss in the chopped onion and minced garlic, cooking until the onion becomes translucent, which should take about 3-4 minutes. 3. Next, add the ground beef, breaking it apart with a spatula as it cooks. Keep an eye on it until it's evenly browned, around 5-7 minutes. If there's excess fat, feel free to drain it. 4. Stir in the diced zucchini, the diced tomatoes along with their juicy goodness, chili powder, cumin, paprika, salt, and pepper. Let this simmer for another 5-7 minutes until the zucchini is nice and tender. 5. Now for the cheesy goodness! Sprinkle the shredded cheddar cheese over the top and cover the skillet. Let it cook for about 2-3 minutes, or until the cheese is melted and bubbly. 6. Finally, remove the skillet from the heat and garnish with fresh cilantro if you're feeling fancy. Serve warm, and enjoy every savory bite! Nutritional Values (per serving, serves 4): - Calories: 350 - Protein: 26g - Fat: 23g - Carbohydrates: 10g - Fiber: 2g Serving size: Approximately 1 cup #DeliciousDinners #OnePanMeals #MexicanCuisine #ZucchiniRecipes #ComfortFood

Osso Buco – Braised Veal Shanks in White Wine A rich and hearty Milanese dish, slow-cooked until the veal melts off the bone in a deeply savory tomato and white wine sauce. Ingredients (Serves 4): * 4 veal shanks (approx. 350g each) * 2 tbsp olive oil * 1 onion, chopped * 2 carrots, diced * 2 celery stalks, diced * 4 garlic cloves, minced * 1 cup dry white wine * 1 cup beef broth * 1 can diced tomatoes (400g) * 2 tbsp tomato paste * 1 bay leaf, 1 tsp thyme * Salt, pepper * Zest of 1 lemon + 2 tbsp chopped parsley (for gremolata) Instructions: 1. Sear veal in hot oil until browned. Remove and set aside. 2. Sauté onion, carrot, celery, and garlic in the same pot. 3. Add tomato paste, wine, broth, tomatoes, and herbs. Return veal to pot. 4. Cover and simmer for 2 hours until meat is tender. 5. Top with gremolata. Serve with risotto or mashed potatoes. Italian Tip: Add marrow bones or a splash of balsamic vinegar in the final 10 minutes to boost umami depth and richness.

If you're looking for a comforting dish that won't derail your keto diet, this Keto Cabbage Noodle Beef Stroganoff is perfect for you! Packed with flavor and hearty enough to satisfy your cravings, you'll be reaching for seconds in no time. **Ingredients:** - 1 pound ground beef - 1 medium onion, diced - 2 cloves garlic, minced - 1 teaspoon salt - 1/2 teaspoon black pepper - 1 teaspoon paprika - 1 cup beef broth - 1 cup sour cream - 4 cups cabbage, shredded - 2 tablespoons olive oil - Fresh parsley, chopped (for garnish) **Directions:** 1. Start by heating the olive oil in a large skillet over medium heat. Toss in the diced onion and minced garlic, and let them cook until the onion turns translucent, which should take about 3-4 minutes. 2. Next, add the ground beef to the skillet. Use a wooden spoon to break it up as it cooks until browned, roughly 5-7 minutes. If there's excess fat, don't hesitate to drain it off. 3. Season the beef mixture with salt, black pepper, and paprika, mixing everything together nicely. 4. Pour in the beef broth and bring the mixture to a simmer. Allow it to cook for about 5 minutes so it can reduce a bit and enrich all those savory flavors. 5. Turn the heat down and stir in the sour cream, blending it until smooth and creamy. 6. In a separate pot, bring water to a boil and blanch the shredded cabbage for 2-3 minutes until it’s tender yet still has a little crunch. Drain the cabbage and set it aside. 7. Now, combine the cabbage noodles with the beef stroganoff mixture, stirring well until the cabbage is beautifully coated with that rich sauce. 8. Serve it up hot and garnish with a sprinkle of fresh parsley for that pop of color and freshness! **Nutrition Facts (per serving):** - Serving size: 1 cup - Calories: 400 - Protein: 25g - Fat: 30g - Carbohydrates: 8g - Fiber: 3g Enjoy this creamy, comforting dish that's not just delicious but also aligns with your keto goals! #KetoRecipes #BeefStroganoff #ComfortFood #LowCarb #KetoDinner

Looking for a tasty keto-friendly alternative to traditional pasta? These creamy, savory Keto Cream Cheese Noodles are your answer! Ingredients: - 4 large eggs - 3 tablespoons cream cheese, softened - 2 teaspoons garlic powder - 1/2 teaspoon salt - 1/4 teaspoon black pepper Directions: 1. Preheat your oven to 350°F (175°C). 2. In a blender, add the eggs, cream cheese, garlic powder, salt, and black pepper. Blend until smooth and creamy. 3. Line a rimmed baking sheet with parchment paper. Pour the egg mixture onto the parchment, spreading it out evenly to form a thin layer. 4. Pop it in the oven and bake for about 12 minutes, or until the edges are beautifully golden and the center is fully set. 5. Once done, take it out and let it cool for a few minutes. 6. Gently lift the parchment paper to remove your noodle sheet from the baking sheet. 7. Using a sharp knife or a pizza cutter, slice it into strips to create delicious noodles. 8. Serve it up with your favorite keto-friendly sauce—we recommend something rich and creamy! Nutritional Values (per serving, makes about 4 servings): Calories: 105 Protein: 7g Fat: 8g Carbohydrates: 1g Fiber: 0g Net Carbs: 1g This is a perfect low-carb option that won't leave you missing your pasta! Enjoy your delicious creation! #Keto #KetoNoodles #LowCarbCooking #HealthyEating #GlutenFree