One-pan Garlic Butter Salmon

One-pan meals are SO easy to make! Toss it all on one baking sheet, throw it in the oven, pull it out and serve. Line your pan with tin foil to make cleanup even faster!

Ingredients

for 4 servings

  • 6 oz salmon fillet(170 g), 4 fillets
  • ½ cup butter(115 g), melted
  • 3 cloves garlic
  • ½ lemon, juiced
  • salt, to taste
  • pepper, to taste
  • 4 cups broccoli floret(900 g)
  • olive oil
  • ¼ cup parmesan cheese(30 g)
  • fresh parsley, to garnish

Preparation

  1. Preheat oven to 375°F (190°C).
  2. In a bowl, mix butter, garlic, lemon juice, salt, and pepper.
  3. Lay salmon fillets on a pan, and evenly distribute the marinade.
  4. Place broccoli on both sides of the salmon, and drizzle on olive oil, salt, pepper, and parmesan.
  5. Bake 20-23 minutes until salmon cooked through.
  6. Serve and garnish with parsley.
  7. Enjoy!

Recipe and image via Tasty

Berry Yogurt Bark

Are you still sticking to your New Year’s Resolution to eat healthier? I know I am trying and I am mostly successful. Quick recipes like this make sticking to a diet (resolution or otherwise) a whole lot easier!
The website this recipe comes from calls this an After School Berry Yogurt Bark. And sure, it would be a great, healthy snack for kids. But who says it has to be just the kids that get to enjoy this super-simple, super-tasty, super-healthy snack? We all deserve a tasty treat!

Ingredients

for 4 servings

  • 1 cup vanilla yogurt(245 g)
  • ½ cup fresh berry(90 g), chopped

Preparation

  1. Line an 8×8 (20×20) baking pan with parchment paper.
  2. Evenly spread the yogurt over the bottom of the pan. Top with berries.
  3. Freeze at least 2 hours. Remove from freezer and break into pieces.
  4. Enjoy!

Recipe and image via Tasty

Chicken & Veggie Stir-Fry

With this easy chicken and vegetable stir fry recipe, you can have Chinese food without needing to pay for takeout! Feel free to mix up the protein or vegetables depending on what you have in your fridge. The simple sauce packs a flavour punch that will bring the dish together, no matter what. Serve it over rice or noodles. This recipe is for 6 servings. You can cut the ingredients as needed, or freeze for later.

Ingredients

For 6 servings

  • 1 lb chicken breast(455 g), cubed
  • salt, to taste
  • pepper, to taste
  • 1 lb broccoli florets(455 g)
  • 8 oz mushroom(225 g), sliced
  • 3 tablespoons oil, for frying

SAUCE

  • 3 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 2 teaspoons sesame oil
  • ⅓ cup reduced sodium soy sauce(80 mL)
  • 1 tablespoon brown sugar
  • 1 cup chicken broth(240 mL)
  • ¼ cup flour(30 g)

Preparation

  1. In a large pan on medium-high heat, add 1 tablespoon of oil. Once the oil is hot, add chicken, season with salt and pepper, and sauté until cooked through and browned. Remove cooked chicken from pan and set aside.
  2. In the same pan, heat 1 tablespoon of oil and add mushrooms. When the mushrooms start to soften, add broccoli florets and stir-fry until the broccoli is tender. Remove cooked mushrooms and broccoli from the pan and set aside.
  3. Add 1 tablespoon of oil to the pan and sauté garlic and ginger until fragrant. Add the remaining sauce ingredients and stir until smooth.
  4. Return the chicken and vegetables to the saucy pan, stir until heated through.
  5. Serve with hot rice or noodles.
  6. Enjoy!

Recipe via Tasty

Slow Cooker Chicken Bacon Ranch Sandwiches

Image via https://dinnerthendessert.com/slow-cooker-chicken-bacon-ranch-sandwiches-crack-chicken/

Slow Cooker Chicken Bacon Ranch Sandwiches, also sometimes referred to as “crack chicken” are made with bacon, cream cheese, chicken, cheddar cheese and ranch seasonings and they’re a family favorite!

Ingredients

  • 3 chicken breasts boneless skinless
  • 16 ounces cream cheese 2 boxes
  • 1 packet ranch seasoning
  • 1 cup cheddar cheese
  • 1 teaspoon garlic powder
  • 8 slices bacon crumbled
  • 8 slices cheddar cheese
  • 8 hoagie rolls
  1. Add the chicken, cream cheese, ranch seasoning, cheddar cheese and garlic powder to a slow cooker and cook on low for 7-8 hours or on high for 3-4 hours.
  2. Toast the hoagie rolls, scoop on the chicken and top with cheddar slice and crumbled bacon.

Peppermint Mocha Crockpot Eggnog With Dipping Deer

https://tasty.co/recipe/peppermint-mocha-crockpot-eggnog-with-dipping-deer

Ingredients

for 10 servings

PEPPERMINT MOCHA EGGNOG

  • 1 cinnamon stick
  • 1 tablespoon semisweet chocolate chips, or chocolate shavings
  • 9 large egg yolks
  • ¼ cup granulated sugar(25 g)
  • 2 cups whole milk(480 mL)
  • 1 ½ cups heavy cream(360 mL)
  • 1 bottle Starbucks® Peppermint Mocha Frappuccino®
  • 1 teaspoon vanilla extract
  • ¼ cup freshly grated nutmeg
  • 1 pinch kosher salt

DIPPING DEER

  • 1 ½ cups semisweet chocolate chips(260 g)
  • 20 candy canes
  • 20 candy eyes
  • 10 red chocolate-covered candies

Preparation

  1. Make the peppermint mocha eggnog: Add the cinnamon stick and chocolate chips to a slow cooker and turn the heat to high.
  2. In a large bowl, vigorously whisk together the egg yolks and sugar until well combined. Whisk in the milk, heavy cream, Starbucks® Peppermint Mocha Frappuccino®, vanilla, nutmeg, and salt.
  3. Pour the egg mixture into the slow cooker and reduce the heat to low. Cook, whisking occasionally to ensure that the chocolate melts and the eggs do not curdle, for about 3 hours, or until the mixture thickens slightly and the temperature reaches 160°F (70°C).
  4. Make the dipping deer: Add the chocolate chips to a microwave-safe tall glass or jar. Microwave in 30-second intervals, stirring between, until completely melted, (If you don’t have a tall, heatproof vessel, microwave the chocolate chips in a heatproof bowl and pour into a glass or jar once melted).
  5. Line a baking sheet with parchment paper.
  6. Dip the bottom of a candy cane in the chocolate to coat about ⅔ of the way up the shaft (leaving enough of the hook uncovered to look like antlers). Gently shake off any excess chocolate and lay flat on the prepared sheet. Dip a second candy cane, then place directly next to the first candy cane so they hold together with the hooks facing opposite directions. Immediately place 2 candy eyes toward the top of the chocolate-dipped part and one red candy below the eyes to make the nose. Repeat with the remaining ingredients for 10 reindeer total. Transfer the baking sheet to the refrigerator for at least 10 minutes to harden, or until ready to use.
  7. Serve the dipping deer alongside the eggnog.
  8. Enjoy!

Cranberry And Brie Crescent Ring

https://tasty.co/recipe/cranberry-and-brie-crescent-ring

Ingredients

for 8 servings

  • 2 tubes crescent dough
  • 1 cup cranberry sauce(290 g)
  • 1 wheel brie cheese, cut into 12 wedges
  • 1 large egg, beaten
  • 1 teaspoon flaky sea salt
  • 1 teaspoon fresh thyme leaf

Preparation

  1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Arrange the crescent roll triangles on the prepared baking sheet with the points sticking out, overlapping the bases to form an 8-inch (20 cm) circle.
  3. Spoon the cranberry sauce onto the bases of the crescent dough triangles and top with the brie wedges. Fold the pointed ends of the dough over the cranberry sauce and brie and tuck underneath to seal.
  4. Brush the ring with the beaten egg and sprinkle with the flaky salt and thyme.
  5. Bake for 30 minutes, turning halfway through, or until dark golden brown. Transfer to a platter and serve.
  6. Enjoy!

Cranberry And Brie Crescent Ring

https://tasty.co/recipe/cranberry-and-brie-crescent-ring

Ingredients

for 8 servings

  • 2 tubes crescent dough
  • 1 cup cranberry sauce(290 g)
  • 1 wheel brie cheese, cut into 12 wedges
  • 1 large egg, beaten
  • 1 teaspoon flaky sea salt
  • 1 teaspoon fresh thyme leaf

Preparation

  1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Arrange the crescent roll triangles on the prepared baking sheet with the points sticking out, overlapping the bases to form an 8-inch (20 cm) circle.
  3. Spoon the cranberry sauce onto the bases of the crescent dough triangles and top with the brie wedges. Fold the pointed ends of the dough over the cranberry sauce and brie and tuck underneath to seal.
  4. Brush the ring with the beaten egg and sprinkle with the flaky salt and thyme.
  5. Bake for 30 minutes, turning halfway through, or until dark golden brown. Transfer to a platter and serve.
  6. Enjoy!

What’s cooking ~~ Caramel Apple Crisp

Preheat Oven to 375

Filling:
8 medium apples peeled and sliced
¼ cup of fancy Molasses
¼ cup of Brown Sugar
1 Teaspoon ground Cinnamon
1 Tablespoon Butter

Topping:
1 ¼ cups all purpose flour
¾ cup Rolled Oats
½ cup brown Sugar
½ cup melted Butter

Directions:

  1. Place apples in 8 x 10 casserole
  2. Toss apples with molasses, brown sugar and cinnamon. Dab with 1 Tablespoon of butter
  3. In medium bowl combine flour, oats and brown sugar
  4. Pour into ½ cup melted butter and combine
  5. Spread crumbled mixture over apples
  6. Bake at 375 for 40-45 minutes until filling is bubbling

https://www.fifteenspatulas.com/caramel-apple-crisp/

What’s Cooking – Salted Caramel Apple Pie

https://tasty.co/recipe/salted-caramel-apple-pie

Ingredients

for 8 servings

  • 8 large granny smith apples, peeled and thinly sliced
  • 3 tablespoons lemon juice
  • ¼ cup all-purpose flour(30 g)
  • ⅔ cup granulated sugar(130 g)
  • 2 ½ teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 2 premade pie crusts, thawed if frozen
  • 1 large egg, beaten
  • ¾ cup heavy cream(180 mL)
  • ¾ cup light brown sugar(165 g)
  • 2 tablespoons honey
  • 3 tablespoons unsalted butter
  • sea salt, for garnish

Preparation

  1. Preheat the oven to 375°F (190°C).
  2. In a large bowl, combine the apple slices, lemon juice, flour, sugar, cinnamon, and nutmeg. Toss until the apples are well coated.
  3. Lay 1 of the pie crusts in a 9-inch (23-cm) pie dish. Add the apple slices to the bottom of the crust. Place the other pie crust over the apple slices.
  4. Trim any extra dough from the edges. Press the rounded edge of spoon facedown around the edge, making shallow indentations to crimp the crusts together.
  5. Cut 4 slits in the top of the pie for ventilation, then brush with the beaten egg.
  6. Bake the pie for 50-60 minutes, or until the crust is golden brown and no grey-ish or undercooked pastry remains. Let cool completely.
  7. In a medium saucepan, combine the heavy cream, brown sugar, and honey. Cook over medium heat until the sugar is dissolved, about 2 minutes.
  8. Whisk in the butter and bring to a boil.
  9. Reduce the heat to low and simmer for 15 minutes, stirring occasionally, until the caramel reaches a thick consistency.
  10. Let the caramel sauce cool for 5 minutes, then pour over the pie. Sprinkle with flaky sea salt.
  11. Slice and serve.
  12. Enjoy!