Cucumber Tomato Salad: A Refreshing and Healthy Summer Side Dish

Looking for a light and refreshing side dish to accompany your summer meals? Look no further than this delicious and healthy Cucumber Tomato Salad recipe! With fresh vegetables, a zesty dressing, and minimal preparation time, this salad is the perfect addition to any summer spread.

Ingredients:

2 medium cucumbers, sliced
2 medium tomatoes, chopped
1/4 red onion, thinly sliced
1/4 cup chopped fresh parsley
2 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1 teaspoon honey
Salt and pepper to taste

Instructions:

In a large bowl, combine the sliced cucumbers, chopped tomatoes, thinly sliced red onion, and chopped parsley.
In a separate small bowl, whisk together the olive oil, red wine vinegar, lemon juice, honey, salt, and pepper until well combined.
Pour the dressing over the vegetables and toss to coat.
Refrigerate for at least 30 minutes to allow the flavors to meld together.
Serve chilled and enjoy!

This Cucumber Tomato Salad is not only delicious but also packed with nutrients. Cucumbers are low in calories and high in water and fiber, making them a great choice for hydration and digestion. Tomatoes are rich in vitamins A and C, as well as antioxidants that help protect against cancer and other diseases. Red onions provide a kick of flavor and also contain antioxidants and anti-inflammatory compounds. Parsley adds freshness and is a good source of vitamin K, which supports bone health.

The dressing for this salad is light and tangy, with a hint of sweetness from the honey. Extra-virgin olive oil provides healthy fats and adds richness to the dressing, while red wine vinegar and lemon juice add acidity and brightness. Salt and pepper balance out the flavors and enhance the natural sweetness of the vegetables.

This salad is also very versatile, so feel free to add or substitute any ingredients based on your preferences or what you have on hand. You can use different types of cucumbers or tomatoes, or add other vegetables like bell peppers, carrots, or radishes. You can also add fresh herbs like basil, mint, or cilantro, or swap the dressing for a different vinaigrette or creamy dressing.

In conclusion, this Cucumber Tomato Salad is a simple yet delicious side dish that is perfect for summer. It’s easy to make, healthy, and full of flavor. Try it out at your next barbecue or picnic, or enjoy it as a light lunch or snack. Your taste buds (and your body) will thank you!

Crunchy Southwestern Chicken Wrap

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Are you tired of the same old boring sandwich for lunch? Try this delicious and healthy Crunchy Southwestern Chicken Wrap recipe! Packed with flavor and nutrients, this wrap is perfect for a quick and easy lunch that will keep you full and satisfied throughout the day.

This Crunchy Southwestern Chicken Wrap is not only delicious but also packed with nutrients. The whole wheat tortilla provides fiber and complex carbohydrates, while the grilled chicken breast is a great source of lean protein. Black beans and corn add extra protein and fiber, as well as vitamins and minerals. Tomatoes provide vitamin C and antioxidants, while avocado adds healthy fats and more fiber. Lettuce and salsa provide additional nutrients and flavor, while sour cream and cheddar cheese add a touch of creaminess and richness.

This recipe is also very versatile, so feel free to add or substitute any ingredients based on your preferences or what you have on hand. You can use grilled or roasted chicken, canned or cooked beans, fresh or frozen corn, and any type of cheese or salsa that you like. You can also add extra veggies like bell peppers, onions, or cucumbers, or spice it up with some hot sauce or chili powder.

Ingredients:

1 large whole-wheat tortilla
1 grilled chicken breast, sliced
1/4 cup black beans, rinsed and drained
1/4 cup corn kernels, fresh or frozen
1/4 cup chopped tomato
1/4 cup shredded cheddar cheese
1/4 avocado, sliced
1/4 cup chopped lettuce
2 tablespoons salsa
2 tablespoons sour cream
Salt and pepper to taste

Instructions:

Lay the tortilla flat on a plate or cutting board.

Layer the chicken slices on top of the tortilla.

Add the black beans, corn, tomato, and cheddar cheese on top of the chicken.

Place the sliced avocado and chopped lettuce on top of the other ingredients.

Drizzle the salsa and sour cream on top of the avocado and lettuce.

Add salt and pepper to taste.

Roll the tortilla tightly, tucking in the sides as you go.

Cut the wrap in half diagonally and serve.

Conclusion

In conclusion, this Crunchy Southwestern Chicken Wrap is a tasty and healthy lunch option that will satisfy your hunger and your taste buds. It’s quick and easy to make, and you can customize it to your liking. Give it a try and enjoy a flavorful and nutritious meal!

You may also like:

Chicken Enchilada Chili recipe

Balsamic Chicken with Potatoes and Asparagus Recipe

Peanut Butter Balls

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When it comes to irresistible sweet treats, few can rival the delightful taste and addictive nature of Peanut Butter Balls. These bite-sized delights are a harmonious combination of rich, creamy peanut butter and a touch of sweetness, making them a favorite among both children and adults. Whether enjoyed as a snack, included in a dessert spread, or given as a homemade gift, Peanut Butter Balls are guaranteed to satisfy your sweet tooth and leave you craving for more. Get ready to indulge in the decadent world of Peanut Butter Balls and discover why they hold a special place in the hearts of dessert enthusiasts everywhere.

Ingredients:

1 cup creamy peanut butter (not all natural types)
4 tbsp softened butter (½ stick)
1 tsp vanilla extract
1 cup powdered sugar
¾ cup graham cracker crumbs
½ cup crushed Butterfinger bars
8 oz chocolate bark or chocolate chips
Garnish with additional crushed Butterfingers, holiday sprinkles or coarse salt.

Instructions:

In a medium bowl, beat peanut butter and softened butter with an electric mixer until mixed.
Add vanilla extract and blend until combined.
Slowly add powdered sugar in batches, blending on low speed. Then gently stir in graham cracker crumbs and crushed Butterfingers.
Line a large cookie sheet with parchment paper and scoop out 1- 1 ½ tablespoons of dough. Roll into balls and place them on the baking sheet.
Chill balls in the freezer for 30 minutes.
Melt chocolate in a microwave safe bowl, stirring in between 30-second intervals on 50% power.
Dip balls into melted chocolate and sprinkle with additional crushed Butterfingers, holiday sprinkles or flakey sea salt.
Allow the chocolate to set completely before serving.
Store in an airtight container in the refrigerator for up to a week.

Notes:

Use regular peanut butter like Jif or Skippy and not all-natural peanut butter.
Using chocolate bark makes a smoother finish and doesn’t have to be tempered. You could also use a combination of bark and chocolate chips or all tempered chocolate chips.
Use a double boiler to melt the chocolate over low or medium-low heat if desired.

Banana Brownies Recipe For All The Family

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Looking for a unique and delicious treat to make at home? Try baking up a batch of banana brownies! This twist on the classic chocolate brownie recipe is a great way to use up overripe bananas and create a moist, fudgy texture that’s sure to please the whole family.

In addition to their amazing taste, banana brownies also offer some health benefits. Bananas are packed with fiber, potassium, and vitamins B6 and C, making them a nutritious addition to any dessert. Plus, by making these brownies at home, you can control the ingredients and ensure that they’re free from any preservatives or artificial flavors.

At Kitchen Home Family, we love experimenting with new recipes and customizing them to our liking. With banana brownies, the possibilities are endless! Try adding chocolate chips or nuts for extra crunch, or swirl in some peanut butter for a creamy, indulgent treat. Whether you’re baking for a special occasion or just looking for a sweet snack, these banana brownies are a must-try.

Ingredients:

2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/2 cup unsalted butter, softened
1/2 cup light brown sugar, packed
1/2 cup granulated sugar
2 large eggs
3 ripe medium bananas, mashed (about 1 cup)
3/4 cup buttermilk
1 tbsp vanilla
3/4 cup chopped walnuts
Frosting:
1/3 cup unsalted butter
2 1/2 cups powdered sugar
1/4 cup half-and-half cream
2 tsp vanilla

Instructions:

To begin, preheat the oven to 350F and spray a 9×13 inch baking pan with non-stick cooking spray. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Afterwards, set it aside.

Moving on to the next step, take a large bowl and, using an electric mixer, cream together the butter, brown sugar, and granulated sugar until combined and fluffy. Then, add the eggs, mashed banana, buttermilk, and vanilla, and mix well.

Gradually add the flour mixture into the banana mixture until well combined. Once it is mixed, stir in the chopped walnuts. Pour the batter into the prepared baking pan and bake it for 20 minutes or until the edges turn golden and a toothpick inserted in the center comes out with just a few crumbs.

Next, it’s time to make the frosting. In a small saucepan over medium heat, melt the butter and cook until it turns golden brown and has a nutty aroma. Immediately remove from the heat and stir in the powdered sugar, half and half cream, and vanilla.

Lastly, using a silicone spatula, spread the frosting over the warm banana brownies and enjoy!

Arby’s Beef & Cheddar Sandwich Copycat

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Arby’s Beef & Cheddar sandwich has been a popular fast food item for years. It is a classic roast beef sandwich, topped with melted cheddar cheese sauce, and smothered with their signature red ranch sauce. This copycat recipe provides a simple way to enjoy the delicious flavors of Arby’s in the comfort of your own home.

To create this mouth-watering sandwich, start by warming the deli roast beef in a skillet with water until it is heated through. Next, prepare the cheese sauce by melting Cheddar cheese with milk and paprika until it becomes smooth and creamy.

The highlight of the sandwich, however, is the red ranch sauce. To create it, combine ketchup, water, apple cider vinegar, sugar, garlic powder, onion powder, and a pinch of salt in a saucepan and warm through. This delectable sauce provides the perfect tangy and sweet flavor profile that complements the savory roast beef and rich cheese sauce.

Once all the components are ready, split the onion buns in half, spread the red ranch sauce on the bottom half, layer the warm roast beef on top, then drizzle the melted cheese sauce over it, and cover with the top bun. The result is a warm, savory sandwich with a perfect balance of flavors and textures.

In summary, creating a copycat Arby’s Beef & Cheddar sandwich is an easy and delicious way to enjoy a fast food favorite from the comfort of your own home. With this recipe, you can impress your friends and family with a delicious and satisfying sandwich, perfect for lunch or dinner.

Ingredients:

1 pound deli roast beef
1/2 cup water
4 onion buns
8 oz Cheddar cheese, shredded
1/4 cup whole milk
1/4 teaspoon paprika
1/2 cup ketchup
2 Tablespoons water
1 teaspoon apple cider vinegar
1 teaspoon sugar
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
pinch of salt

Instructions:

Heat roast beef and water in a skillet until warmed through.
In a small saucepan, melt Cheddar cheese with milk and paprika until smooth.
Combine all ingredients for the red ranch sauce in a saucepan and warm through.
Split buns in half, spread red ranch sauce on the bottom, add roast beef, top with cheese sauce, and cover with top bun.
Serve and enjoy!

Panko Chicken with Lemon Cream Sauce Recipe

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Introduction

Our favorite dish for hosting dinner guests is this easy-to-make panko-crusted chicken with lemon cream sauce. The breaded chicken is coated with panko breadcrumbs, and the sauce only requires a few ingredients.

The lemon cream sauce, with its creamy and tangy flavor, pairs perfectly with the panko chicken. For an even more delicious experience, we recommend serving it with mashed potatoes. Trust us, it’s just like the Chicken Costoletto at The Cheesecake Factory!

The chicken itself is irresistible with its golden brown, crispy exterior flavored with parmesan cheese and lemon zest. Kids even mistake it for chicken nuggets! Inside, it’s tender and moist.

The sauce is the real star of the dish, with its delightful butter and garlic flavors and a refreshing lemony finish.

Ingredients:

4 boneless skinless chicken breasts
Salt and pepper
1/2 cup all-purpose flour
2 large eggs
1 cup panko bread crumbs
1/2 cup grated Parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1/2 cup vegetable oil
1/2 cup unsalted butter
2 garlic cloves, minced
1 cup heavy cream
1/4 cup chicken broth
1 lemon, juiced and zested
Fresh parsley, chopped (optional)

Instructions:

Preheat the oven to 400 degrees F. Season the chicken breasts with salt and pepper on both sides.

Next, set up a breading station by preparing three separate shallow dishes. In the first dish, place the flour. In the second dish, beat the eggs. In the third dish, combine the panko bread crumbs, Parmesan cheese, garlic powder, dried oregano, paprika, and cayenne pepper.

Dip each chicken breast into the flour, coating it evenly. Then dip it into the beaten eggs, ensuring it is fully coated. Finally, press the chicken into the panko mixture, making sure the crumbs adhere to the chicken.

In a large skillet, heat vegetable oil over medium-high heat. Add the breaded chicken breasts and cook for approximately 3-4 minutes on each side, until they turn golden brown and crispy. Once cooked, transfer the chicken to a baking sheet lined with parchment paper.

Place the chicken in the preheated oven and bake for about 10-15 minutes, or until the internal temperature reaches 165 degrees F.

Meanwhile, using the same skillet in which the chicken was cooked, melt butter over medium heat. Add minced garlic and cook until fragrant, which usually takes about 1 minute. Pour in the heavy cream, chicken broth, lemon juice, and lemon zest, stirring everything together to combine.

Allow the mixture to simmer for approximately 5-7 minutes, until it thickens and coats the back of a spoon.

To serve, place the chicken on a plate and drizzle it generously with the lemon cream sauce. For an extra touch of freshness, garnish with chopped parsley if desired.

Enjoy your flavorful and crispy chicken with the delectable lemon cream sauce!

Panko Chicken with Lemon Cream Sauce Recipe

Author: Roxie

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Ingredients

Scale

4 boneless skinless chicken breasts

Salt and pepper

1/2 cup all-purpose flour

2 large eggs

1 cup panko bread crumbs

1/2 cup grated Parmesan cheese

1/2 teaspoon garlic powder

1/2 teaspoon dried oregano

1/4 teaspoon paprika

1/4 teaspoon cayenne pepper

1/2 cup vegetable oil

1/2 cup unsalted butter

2 garlic cloves, minced

1 cup heavy cream

1/4 cup chicken broth

1 lemon, juiced and zested

Fresh parsley, chopped (optional)

Instructions

Preheat oven to 400 degrees F.

Season chicken breasts with salt and pepper on both sides.

Set up a breading station by placing the flour, eggs (beaten), and panko bread crumbs mixed with Parmesan cheese, garlic powder, dried oregano, paprika, and cayenne pepper in three separate shallow dishes.

Dip each chicken breast into the flour, then the eggs, and finally the panko mixture, pressing the mixture onto the chicken to ensure it sticks.

Heat vegetable oil in a large skillet over medium-high heat. Add chicken and cook for about 3-4 minutes on each side, until golden brown and crispy. Transfer to a baking sheet lined with parchment paper.

Bake chicken in the preheated oven for about 10-15 minutes, or until the internal temperature reaches 165 degrees F.

In the same skillet used to cook the chicken, melt butter over medium heat. Add minced garlic and cook until fragrant, about 1 minute.

Add heavy cream, chicken broth, lemon juice, and lemon zest, stirring to combine.

Let the mixture simmer for about 5-7 minutes, until it thickens and coats the back of a spoon.

Serve the chicken topped with the lemon cream sauce and garnished with chopped parsley, if desired.

Make Kung Pao chicken At Home Like A Chef

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Kung Pao chicken, a classic Chinese takeout dish of stir-fried chicken, peanuts, and vegetables, is easy to make at home.

Tested & Perfected Recipes

Kung pao chicken is a popular Chinese restaurant dish of stir-fried chicken, peanuts, and vegetables. It’s traditionally made with specialty ingredients, like Sichuan peppercorns, Chinese black vinegar, Chinese rice wine, and whole dried red chilies. This Americanized version replaces those hard-to-find ingredients with staples from your neighborhood supermarket. It has all the same spicy, sweet, and sour appeal of traditional kung pao chicken, and it makes a really nice weeknight dinner with a side of rice.

How to Make Kung Pao Chicken

As with any stir-fry, you want to do all of your prep ahead of time because the cooking goes very quickly.

Since the chicken needs to marinate for 15 minutes, get that started first. In a medium bowl, whisk together the soy sauce, dry sherry, and cornstarch until the cornstarch is dissolved. Add the chicken and toss to coat. Let stand at room temperature for 15 minutes, stirring occasionally.

Marinating kung pao chicken

Meanwhile, chop the bell pepper, celery, scallions, and garlic.

Mise en place for kung pao chicken

In another medium bowl, prepare the sauce by whisking together all of the sauce ingredients: balsamic vinegar, soy sauce, hoisin sauce, sesame oil, sugar, cornstarch, red pepper flakes, ground ginger, and water.

Sauce for kung pao chicken

Heat a large nonstick skillet over high heat until very hot. Add 1 tablespoon of the oil and swirl to coat. Add the bell pepper, celery, and salt.

sauteing veggies for kung pao chicken

Cook, stirring frequently, until slightly softened and starting to brown, about 5 minutes. Transfer the vegetables to a large bowl and set aside.

sauteing veggies for kung pao chicken

Add an additional 1/2 tablespoon of oil to the pan and set over high heat. Add half of the chicken (it’s important not to crowd the pan) and brown on one side, about 1-1/2 minutes.

searing chicken for kung pao chicken

Turn the chicken pieces and continue cooking for about 1-1/2 minutes more, or until the chicken is just cooked through. Transfer the chicken to the bowl with the peppers and celery. Add another 1/2 tablespoon of oil to the pan. Add the remaining chicken and cook until golden on one side, about 1-1/2 minutes.

Adding scallions and garlic for kung pao chicken

Cook, stirring with the chicken, for about 30 seconds more.

Cooking scallions and garlic for kung pao chicken

Add the reserved vegetables and reserved chicken to the pan, along with the sauce.

Cooking kung pao chicken

Reduce the heat to low. Cook until the chicken and vegetables are warmed through and the sauce is thickened, about 30 seconds.

adding peanuts to kung pao chicken

Stir in the nuts. Taste and adjust seasoning, if necessary, and serve with rice.

Ingredients:

1½ tablespoons soy sauce
1 tablespoon dry sherry
2 teaspoons cornstarch
1½ lb chicken tenderloins, cut into 1-in pieces
1 tablespoon balsamic vinegar
2 tablespoons soy sauce
1 tablespoon hoisin sauce, best quality such as Kikkoman or Lee Kum Kee
1 tablespoon Asian/toasted sesame oil
1½ tablespoons sugar
1 tablespoon cornstarch
½ teaspoon crushed red pepper flakes (use half the amount for a milder sauce)
¼ teaspoon ground ginger
⅓ cup water
2½ tablespoons vegetable oil
1 large red bell pepper, diced
2 stalks celery, halved lengthwise and thinly sliced
¼ teaspoon salt
3 cloves garlic, chopped
5 scallions, white and green parts, thinly sliced
⅓ cup whole roasted unsalted peanuts or cashews

Instructions:

Whisk together soy sauce, dry sherry, and cornstarch in a medium bowl. Add chicken and let stand at room temperature for 15 minutes.
In another medium bowl, whisk together balsamic vinegar, soy sauce, hoisin sauce, sesame oil, sugar, cornstarch, red pepper flakes, ground ginger, and water.
Heat a large nonstick skillet over high heat. Add oil and swirl to coat.
Cook bell pepper, celery, and salt, stirring frequently, until slightly softened and starting to brown. Transfer vegetables to a large bowl and set aside.
Add an additional oil to the pan and cook chicken until golden on one side. Turn chicken and continue cooking until just cooked through. Transfer the chicken to the bowl with the peppers and celery.
Add the remaining oil to the pan, along with garlic and scallions. Cook, stirring with the chicken, for about 30 seconds more.
Add reserved vegetables and reserved chicken to the pan, along with the sauce. Reduce heat to low and cook until the chicken and vegetables are warmed through and the sauce is thickened about 30 seconds. Stir in nuts.
Taste and adjust seasoning, if necessary, and serve with rice.

Nutritional Values

Per serving (4 servings)
Calories: 692
Fat: 45 g
Saturated fat: 7 g
Carbohydrates: 42 g
Sugar: 10 g
Fiber: 5 g
Protein: 31 g
Sodium: 1639 mg
Cholesterol: 70 mg

Enjoy this delicious, easy-to-make Kung Pao chicken with your family and friends, and impress them with your cooking skills.

Easy Instant Pot Creamy Chicken Jalapeno Soup

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This recipe for Easy Instant Pot Creamy Chicken Jalapeno Soup is a delicious and easy-to-make dish that combines the flavors of tortilla soup and jalapeno popper soup. The addition of cream cheese gives this soup a creamy texture and adds depth to its flavor. If you’re worried about the level of spiciness, just remember that jalapenos can vary in their heat level, so it’s always a bit of a gamble.

One of the great things about using an Instant Pot is the sauté feature. While not necessary, sautéing your aromatics like onion and garlic before adding the rest of the ingredients can really enhance the overall flavor of the soup. Plus, it’s an easy step to take that doesn’t add a lot of extra time to the cooking process.

This recipe is also versatile as it can be made on the stovetop instead of the Instant Pot. Just follow the same steps, adjusting the simmer time to 30 minutes instead of 5 minutes under pressure. Even the pickiest eaters will enjoy this soup, as it got a 10/10 rating from a notoriously tough critic. One tip to keep in mind is to add the cream cheese after the pressure cycle to avoid any issues with melting. Enjoy this amazing soup for dinner or save it for leftovers – it will keep in the fridge for up to 4 days.

Ingredients: 1 pound boneless skinless chicken breasts (cut in half if large) 2 Tbs olive oil 2 jalapenos, seeds removed and diced 1 small onion, diced 2 cloves garlic, minced ½ teaspoon cumin 1 Tbs chili powder 1.5 cups salsa 1 teaspoon salt ½ teaspoon pepper 3 cups chicken stock ½ block (125g) cream cheese (room temp is best)

Ingredients:

1 pound boneless skinless chicken breasts (cut in half if large)
2 Tbs olive oil
2 jalapenos, seeds removed and diced
1 small onion, diced
2 cloves garlic, minced
½ teaspoon cumin
1 Tbs chili powder
1.5 cups salsa
1 teaspoon salt
½ teaspoon pepper
3 cups chicken stock
½ block (125g) cream cheese (room temp is best)

Instructions:

Press the saute function on the Instant Pot, and once hot, add the olive oil.
Once the oil is hot, add the onion, garlic, jalapeno, cumin, chili powder, salt, and pepper. Cook for 2-3 minutes. Stir often.
Press cancel to turn off the saute feature. Add chicken, salsa and chicken stock to the pot.
Secure the lid, turn to seal, and set the pot to pressure cook for 5 minutes.
Carefully quickly release the pressure. You can let the pot naturally depressurize too.
Shred the chicken with forks.
Add in the cream cheese and stir until melted and incorporated into the soup. Turn the saute function back on if the cream cheese is not melting well.
Serve immediately or store in the fridge for up to 4 days.

If making this on the stovetop, follow the same sequence as above, changing the simmer time to 30 minutes, versus 5 minute pressure time.

Enjoy this delicious soup made with the perfect blend of chicken, jalapenos, and cream cheese. Trust us, your taste buds will thank you!

Garlic Beef Noodle Bowls Recipe

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Looking for a quick and easy meal for those busy nights? Try these Garlic Beef Noodle Bowls, an Asian-style dish that is both delicious and satisfying. Perfect for a weeknight dinner, this recipe is sure to become a family favorite.

To create this tasty dish, you’ll need some basic ingredients like olive oil, garlic, and ginger, as well as soy sauce, brown sugar, and sesame oil for added flavor. Thinly sliced skirt steak is used as the protein source, and noodles such as udon, lo mein, or linguine are the perfect base for this savory and sweet sauce.

To prepare the Garlic Beef Noodle Bowls, cook the noodles according to package instructions and set aside. Then, mix the brown sugar, soy sauce, and sesame oil in a small bowl and set aside. Heat olive oil in a large skillet over high heat, add the beef strips and cook until browned. Next, add garlic and ginger and cook until fragrant. Add the soy sauce mixture and simmer until slightly thickened. Finally, add the cooked noodles to the pan and stir to coat. Sprinkle green onions and sesame seeds over the pan to serve.

This flavorful and easy-to-make Garlic Beef Noodle Bowls recipe is perfect for anyone who wants a delicious and satisfying meal without spending hours in the kitchen. With just a few simple steps, you can enjoy a tasty and nutritious meal that is sure to please the whole family.

Ingredients:

Ingredients:
2 tbsp olive oil
1 lb skirt steak, cut into thin strips
4 cloves garlic, minced
1 tsp fresh ginger, minced
1/4 cup soy sauce
2 tbsp brown sugar
1 tsp sesame oil
8 oz noodles (udon, lo mein, linguine, etc.)
2 tbsp sliced green onions
2 tsp sesame seeds

Instructions:

Instructions:
1️⃣ Cook noodles according to package directions.
2️⃣ Mix brown sugar, soy sauce, and sesame oil in a small bowl. Set aside.
3️⃣ Heat olive oil in a large skillet over high heat. Add beef strips and cook for 2-3 minutes, until browned.
4️⃣ Add garlic and ginger to the pan and cook for 1 minute until fragrant.
5️⃣ Add soy sauce mixture to the pan. Bring to a simmer and cook for 3-5 minutes until slightly thickened.
6️⃣ Add cooked noodles to the pan, stir to coat.
7️⃣ Sprinkle green onions and sesame seeds over the pan to serve.
Enjoy!

Strawberry Chocolate Cheesecake Recipe

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Try this delectable Strawberry Chocolate Cheesecake Recipe and treat your taste buds with a heavenly dessert that’s both creamy and fruity. This dessert takes a total of 4 hours 20 minutes to make and yields 12 servings.

Ingredients:

1 1/2 cups Oreo cookie crumbs
1/4 cup melted butter
3 packages (8 oz each) softened cream cheese
3/4 cup sugar
1 teaspoon vanilla extract
3 eggs
1 cup fresh strawberries, pureed
1 cup semisweet chocolate chips
2 tablespoons heavy whipping cream

Instructions:

Preheat the oven to 325°F (165°C) and line a 9-inch springform pan with parchment paper.
In a medium bowl, combine the Oreo cookie crumbs and melted butter until well mixed. Press the mixture into the bottom of the prepared pan.
In a large mixing bowl, beat the cream cheese until smooth. Gradually add in the sugar and vanilla extract, mixing until well combined.
Beat in the eggs, one at a time, until just blended.
Stir in the pureed strawberries until evenly distributed. Pour the cheesecake batter over the crust.
Bake for 50-55 minutes, or until the cheesecake is set. Remove from the oven and cool on a wire rack for 10 minutes.
Run a knife around the edges of the pan to loosen the cheesecake, then remove the sides of the pan. Allow the cheesecake to cool completely, then chill in the refrigerator for at least 3 hours.
In a small saucepan, melt the chocolate chips and heavy whipping cream over low heat, stirring constantly.
Drizzle the chocolate sauce over the chilled cheesecake. Slice and serve, garnished with fresh strawberries if desired.

Impress your family and friends with this decadent Strawberry Chocolate Cheesecake. The combination of sweet strawberries and rich chocolate is sure to please any palate. Enjoy this scrumptious dessert after a delicious meal or serve it at your next gathering.