balaoritou street

[balaoritoustreet]

In a quick and tasty dish called Salsa Chicken, juicy chicken breasts are mixed with tangy salsa and melty cheese. If you're busy during the week and need a quick and easy meal, this is the one for you.

Ingredients: 4 boneless, skinless chicken breasts. 1 cup salsa. 1 cup shredded cheddar cheese. 1 tablespoon olive oil. 1 teaspoon cumin. 1 teaspoon chili powder. Salt and pepper to taste. Fresh cilantro for garnish optional.

Instructions: Preheat the oven to 375F 190C. Season chicken breasts with cumin, chili powder, salt, and pepper. Heat olive oil in a skillet over medium-high heat. Brown chicken breasts for 2-3 minutes on each side. Transfer chicken to a baking dish. Top each chicken breast with salsa and shredded cheese. Bake in the preheated oven for 25-30 minutes or until chicken is cooked through and cheese is melted and bubbly. Garnish with fresh cilantro if desired before serving.

Nicholas

[balaoritoustreet]

Enjoy how well the sour cranberries and tangy orange go together in this cool parfait. Layers of sweet vanilla yogurt, homemade cranberry-orange compote, crunchy granola, and nuts make a dessert that tastes great and fills you up.

Ingredients: 1 cup cranberries, fresh or frozen. 1/2 cup orange juice. 1/4 cup sugar. 2 cups vanilla yogurt. 1 cup granola. 1/4 cup chopped nuts e.g., almonds or walnuts. Fresh orange slices for garnish.

Instructions: In a saucepan, combine cranberries, orange juice, and sugar. Cook over medium heat until cranberries burst and the mixture thickens, about 10 minutes. Allow it to cool. In serving glasses or bowls, layer vanilla yogurt, the cranberry-orange compote, granola, and chopped nuts. Repeat the layers until the glasses are filled, ending with a dollop of yogurt on top. Garnish with fresh orange slices. Serve immediately or refrigerate until ready to serve.

Bentley

[balaoritoustreet]

A creamy and flavorful pumpkin pasta sauce with the subtle sweetness of pumpkin, the aromatic flavor of shallots, and the earthy notes of sage. This sauce pairs perfectly with any pasta for a comforting and satisfying meal.

Ingredients: 1 cup pumpkin puree. 2 shallots, finely chopped. 1 tablespoon olive oil. 1/4 teaspoon dried sage. Salt and pepper to taste. 1/2 cup vegetable broth. 1/4 cup heavy cream optional. 8 ounces pasta of your choice.

Instructions: Put olive oil in a pan and heat it over medium-low heat. Add the chopped shallots and cook for about 3 to 4 minutes, until they become clear. Add the pumpkin puree and dried sage, and then add salt and pepper to taste. Add the vegetable broth and let it cook for 5 to 7 minutes, until the sauce gets thick. Add the heavy cream now and stir it in. Cook for two more minutes. In the meantime, cook the pasta until it's al dente according to the directions on the package. After the pasta is done, drain it and mix it with the pumpkin sauce until it's well covered. If you want, you can serve it hot with freshly grated Parmesan cheese and extra sage leaves on top.

Ella B

[balaoritoustreet]

These Grilled Citrus Chicken Skewers are a perfect summer dinner option for hot days. The citrus marinade adds a refreshing twist to the juicy chicken, making it a crowd-pleaser for your barbecue gatherings.

Ingredients: 1.5 lbs boneless, skinless chicken breasts, cut into cubes. 1/4 cup olive oil. 3 cloves garlic, minced. 1 teaspoon lemon zest. 2 tablespoons fresh lemon juice. 1 teaspoon orange zest. 2 tablespoons fresh orange juice. 1 teaspoon dried oregano. 1/2 teaspoon smoked paprika. Salt and pepper to taste. 1 bell pepper, cut into chunks. 1 red onion, cut into chunks. Wooden skewers, soaked in water.

Instructions: To make the marinade, put olive oil, minced garlic, lemon zest, lemon juice, orange zest, orange juice, oregano, smoked paprika, salt, and pepper in a bowl. Make sure the chicken cubes are well covered when you add them to the marinade. Put the dish in the fridge for at least 30 minutes, or better yet, overnight. Warm up the grill over medium-high heat. Using soaked wooden skewers, alternately thread chicken cubes marinated in a sauce, bell pepper, and red onion. For 12 to 15 minutes, flip the skewers every so often until the chicken is cooked all the way through and has a nice char. Enjoy the grilled citrus chicken skewers with your favorite summer sides.

Roy Keller

[balaoritoustreet]

Polish Kolaczki are flaky pastry cookies filled with a sweet fruit filling. They are a popular treat in Polish cuisine and are frequently consumed on special occasions and holidays.

Ingredients: 2 cups all-purpose flour. 1 cup unsalted butter, softened. 8 oz cream cheese, softened. 1/4 tsp salt. 1/4 cup granulated sugar. 1 tsp vanilla extract. 1/2 cup fruit preserves apricot, raspberry, etc.. Powdered sugar, for dusting.

Instructions: Softened butter and cream cheese should be mixed together in a bowl until the mixture is smooth. Salt, sugar, and vanilla extract should be added. Mix until everything is well combined. Mix in the flour slowly as you add it to make a soft dough. Make two discs out of the dough, cover them with plastic wrap, and put them in the fridge for at least an hour. Set the oven to 350F 175C and heat it up. Roll out one disc of dough to about 1/8 inch thick on a floured surface. Square or circle the dough into pieces about 2 inches across. In the middle of each square, put a small amount of fruit preserves. The corners or edges of the dough should be folded towards the middle. This will partially cover the fruit preserves. Place the cookies with the filling on a baking sheet lined with parchment paper. After the oven is hot, bake for 12 to 15 minutes, or until the edges are just beginning to turn golden. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way. If the cookies are still warm, you can sprinkle them with powdered sugar. Do the same thing again with the second piece of dough and any preserves that are left over. Serve these tasty Polish Kolaczki cookies and enjoy them!

Angelina Clark

[balaoritoustreet]

Enjoy the exotic flavors of curry-roasted vegetables combined with creamy avocado, all nestled between soft and warm naan bread slices. This sandwich is a fusion of Indian and Mediterranean influences, perfect for a quick and satisfying meal.

Ingredients: 1 medium avocado, sliced. 2 pieces naan bread. 1 cup mixed vegetables such as bell peppers, zucchini, and eggplant, diced. 2 tablespoons olive oil. 1 tablespoon curry powder. Salt and pepper to taste. 1/4 cup Greek yogurt optional, for spreading. Handful of fresh cilantro leaves optional, for garnish.

Instructions: Turn on the oven and heat it up to 400F 200C. Add the diced vegetables to a bowl and mix in the olive oil, curry powder, salt, and pepper. Make sure the vegetables are well covered. Place the seasoned vegetables on a baking sheet and roast them in a hot oven for twenty to twenty-five minutes, or until they are soft and slightly caramelized. Warm the naan bread according to the directions on the package or in a skillet until it's just barely toasted while the vegetables roast. Spread Greek yogurt if using on one side of each piece of naan bread. Put the naan sandwiches together once the vegetables are done. On top of one piece of naan bread, put the roasted vegetables and sliced avocado. To make a sandwich, put the other piece of naan bread on top. If you want, you can add fresh cilantro leaves as a garnish. Cut the sandwich in half and serve right away.

Gerard W

[balaoritoustreet]

Fresh salmon, dill, cucumber, and Greek yogurt come together in this Tzatziki Salmon Burger to make a tasty and healthy burger. A classic salmon patty gets a new twist with the creamy tzatziki sauce. Perfect for a tasty and light meal!

Ingredients: 1 lb fresh salmon fillet, skinless and boneless. 1/4 cup breadcrumbs. 1/4 cup red onion, finely chopped. 1/4 cup cucumber, grated and drained. 2 cloves garlic, minced. 1/4 cup fresh dill, chopped. 1/4 cup Greek yogurt. 1 egg. 1 tsp lemon zest. Salt and pepper to taste. 4 whole wheat burger buns. Lettuce, tomato, and red onion slices for garnish.

Instructions: In a food processor, pulse the salmon until finely chopped, but not pureed. Transfer the chopped salmon to a mixing bowl and add breadcrumbs, red onion, cucumber, garlic, dill, Greek yogurt, egg, lemon zest, salt, and pepper. Mix the ingredients together until well combined. Divide the mixture into 4 equal portions and shape them into burger patties. Preheat a grill or grill pan over medium-high heat and lightly oil the grates. Grill the salmon patties for about 4-5 minutes per side or until they are cooked through and have grill marks. Toast the whole wheat burger buns on the grill for a minute or two until they are lightly browned. Assemble the burgers by placing lettuce on the bottom bun, followed by the salmon patty, tomato slices, and red onion slices. Spread a generous amount of tzatziki sauce on the top bun and place it on top of the burger. Serve the Tzatziki Salmon Burger with your favorite sides and enjoy!

Gianna

[balaoritoustreet]

This pasta salad is great for picnics, potlucks, or as a side dish for any meal. It's cool and tasty, with crisp vegetables and a tangy dressing.

Ingredients: 8 oz pasta. 2 cups broccoli florets. 1/2 cup diced red onion. 1/2 cup diced bell pepper. 1/2 cup diced cucumber. 1/2 cup diced tomatoes. 1/2 cup shredded cheddar cheese. 1/4 cup chopped fresh parsley. 1/4 cup mayonnaise. 2 tbsp apple cider vinegar. 1 tbsp sugar. 1/2 tsp salt. 1/4 tsp black pepper.

Instructions: Cook pasta according to package instructions, then drain and rinse under cold water. In a large bowl, combine cooked pasta, broccoli florets, red onion, bell pepper, cucumber, tomatoes, cheddar cheese, and parsley. In a small bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and black pepper to make the dressing. Pour the dressing over the pasta salad and toss until well coated. Refrigerate for at least 1 hour before serving. Serve chilled and enjoy!

Dana Reyes

[balaoritoustreet]

These juicy burgers baked in the oven are a quick and easy way to enjoy a classic hamburger. They stay moist and tasty when you bake them in the oven. Each bite has a tangy kick from the other sauce.

Ingredients: 1 lb ground beef. 1/4 cup breadcrumbs. 1/4 cup diced onion. 1/4 cup diced pickles. 1/4 cup shredded cheddar cheese. 1/4 cup ketchup. 1/4 cup mayonnaise. 1 tsp Worcestershire sauce. 1/2 tsp garlic powder. Salt and pepper to taste. 4 hamburger buns. Lettuce, tomato, and condiments for serving.

Instructions: Start by heating the oven to 400F 200C. Put the ground beef, breadcrumbs, diced onion, diced pickles, shredded cheddar cheese, Worcestershire sauce, garlic powder, salt, and pepper in a bowl. Mix everything together well. Take the mixture and shape it into four burger patties. Then, put them on a baking sheet that has been lined with parchment paper. Put the ketchup and mayonnaise in a small bowl and mix them together to make a special sauce for the burgers. Make sure to brush the special sauce on top of the burger patties. Put the burgers in an oven that has already been heated for 15 to 20 minutes, or until they are done the way you like them. As the burgers are cooking, toast the buns in the oven for a few minutes until they get a little crispy. Take the burgers and buns out of the oven. Put a tomato slice and a lettuce leaf on the bottom half of each bun before putting the burgers together. Spread more of the special sauce over the top of the baked burger patty. Put the other half of the bun on top. Enjoy! Put your juicy burgers in the oven and top them with your favorite toppings.

Scarlett H