#sourandsavory

[konnestra2]

This dill pickle pasta salad is tasty and sour, and it's great for BBQs and potlucks. Adding dill pickles, fresh dill, and pickle juice to regular pasta salad gives it a new and tangy taste. This tasty treat is creamy, crunchy, and full of flavor, so everyone will enjoy it at any event.

Ingredients: 2 cups cooked pasta such as fusilli or macaroni. 1 cup diced dill pickles. 1/2 cup diced red bell pepper. 1/2 cup diced red onion. 1/2 cup diced celery. 1/2 cup mayonnaise. 1/4 cup sour cream. 2 tablespoons dill pickle juice. 2 tablespoons fresh dill, chopped. 1 teaspoon garlic powder. Salt and pepper to taste. Chopped fresh parsley for garnish optional.

Instructions: In a large mixing bowl, combine the cooked pasta, diced dill pickles, red bell pepper, red onion, and celery. In a separate bowl, whisk together the mayonnaise, sour cream, dill pickle juice, fresh dill, and garlic powder until well combined. Pour the dressing over the pasta mixture and toss to coat all ingredients evenly. Season with salt and pepper to taste. Chill in the refrigerator for at least 1 hour before serving to allow the flavors to meld. Garnish with chopped fresh parsley if desired before serving. Enjoy your Dill Pickle Pasta Salad at potlucks and BBQs!

Prep Time: 15 minutes

Cook Time: 10 minutes

Shetland Sheepdog

[bonobagel]

Roasted Chickpea Quinoa Taco Bowls are fast, fresh, and flavorful! These delicious bowls are loaded with protein-packed chickpeas, quinoa, and vibrant veggies, making them a healthy and satisfying meal option. Customize your toppings and enjoy the bold and zesty flavors of these taco-inspired bowls.

Ingredients: 1 cup quinoa, rinsed and drained. 2 cups water. 1 can 15 oz chickpeas, drained and rinsed. 1 tablespoon olive oil. 1 teaspoon smoked paprika. 1 teaspoon cumin. 1/2 teaspoon chili powder. Salt and pepper to taste. 1 cup cherry tomatoes, halved. 1 cup corn kernels fresh or frozen. 1/2 red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 1 avocado, sliced. 1 lime, cut into wedges. 1/2 cup Greek yogurt or vegan yogurt. 2 tablespoons lime juice. 1 clove garlic, minced. 4 cups lettuce, shredded. Salsa, hot sauce, or your favorite taco toppings.

Instructions: In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until quinoa is cooked and water is absorbed. Remove from heat and let it sit for 5 minutes. Fluff with a fork. Preheat your oven to 400F 200C. In a mixing bowl, toss chickpeas with olive oil, smoked paprika, cumin, chili powder, salt, and pepper. Spread them out on a baking sheet and roast for 20-25 minutes, or until they are crispy and golden brown. Shake the pan occasionally for even roasting. In a separate bowl, combine cherry tomatoes, corn, red onion, and cilantro to make a salsa. In a small bowl, whisk together Greek yogurt, lime juice, and minced garlic to make a creamy dressing. To assemble taco bowls, divide cooked quinoa among serving bowls. Top with roasted chickpeas, cherry tomato salsa, avocado slices, and shredded lettuce. Drizzle the creamy dressing over the top, and serve with lime wedges, salsa, hot sauce, or your favorite taco toppings. Enjoy your Roasted Chickpea Quinoa Taco Bowls!

Prep Time: 15 minutes

Cook Time: 25 minutes

Marie Medina

[stephanie-stone]

This quick shrimp cocktail sauce goes great with chilled shrimp because it has the right amount of sour, spicy, and savory flavors.

Ingredients: 1 cup ketchup. 2 tablespoons horseradish. 1 tablespoon lemon juice. 1 teaspoon Worcestershire sauce. 1/2 teaspoon hot sauce. Salt and pepper to taste.

Instructions: Put horseradish, ketchup, lemon juice, Worcestershire sauce, and hot sauce in a small bowl. Add pepper and salt to taste. Mix everything together well by stirring them together. Put it in the fridge with the lid on for at least 30 minutes before serving so the flavors can mix. Cool it down and dip cooked shrimp in it.

Prep Time: 5 minutes

Cook Time: 0 minutes

Three Fish And A Ram Community Art Center

[classic-draws]

These deviled eggs are a classic appetizer with a twist. They're creamy, tangy, and perfect for parties or as a snack.

Ingredients: 6 hard-boiled eggs. 2 tablespoons mayonnaise. 1 teaspoon Dijon mustard. 1/2 teaspoon white vinegar. Salt and pepper to taste. Paprika for garnish. Chopped fresh chives for garnish.

Instructions: Slice the hard-boiled eggs in half lengthwise. Carefully remove the yolks and place them in a bowl. Mash the yolks with a fork and mix in the mayonnaise, Dijon mustard, white vinegar, salt, and pepper until smooth. Spoon the yolk mixture back into the egg white halves, or use a piping bag for a decorative touch. Sprinkle with paprika and garnish with chopped fresh chives. Chill in the refrigerator for at least 30 minutes before serving.

Prep Time: 15 minutes

Cook Time: 10 minutes

Gerard W