Creamy Salmon Chowder

Creamy Salmon Chowder

Creamy Salmon Chowder
Use up any cooked salmon that is left over in this comforting, creamy chowder with potatoes, green beans, and corn for a weeknight meal.

Place potatoes into a large pot and cover with salted water; bring to a boil.

Reduce heat to medium-low and simmer until tender about 10 minutes.


Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer.

Bring water to a boil.

Add carrots cover and steam until softened 4 to 6 minutes.

Melt butter in a large pot over medium heat.

Add onion; cook and stir until softened about 5 minutes.

Remove from heat; stir in flour until a smooth paste forms.

Return to heat and pour in milk slowly stirring constantly.

Marble Cake

Marble Cake

Marble Cake
Steaks of chocolate batter are sandwiched between layers of rich vanilla cake in this gorgeous marble cake recipe. It’s simple to make from scratch and will be well received!

Preheat the oven to 350 degrees F (175 degrees C).

Grease and flour a 9-inch round pan.

Place flour sugar milk eggs butter baking powder vanilla and salt into a large bowl.

Mix slowly to moisten then beat with an electric mixer at medium speed for about 2 minutes until smooth.

Reserve 3/4 cup batter; pour remaining batter into the prepared pan.

Stir cocoa into reserved batter until even in color.

Drop chocolate batter by large spoonfuls on top of vanilla batter; swirl cocoa batter into white batter using a knife to create a marbled appearance.

Slow Cooked Teriyaki Venison

Slow Cooked Teriyaki Venison

Slow Cooked Teriyaki Venison
This tender slow cooked venison roast makes its own teriyaki flavored gravy in the slow cooker.

Cut venison roast in half and rub with brown sugar.

Place roast into a slow cooker and add the apple juice soy sauce and salt.

Cover and cook on Low setting for 6 hours or until meat is tender.

Remove meat from slow cooker cover and let stand for 15 minutes.

Pour drippings through strainer into medium sized bowl return juices to slow cooker and discard material in strainer.

In a small bowl combine water and cornstarch until smooth; stir into cooking juices until well combined.

Cover and cook on High until thickened about 15 minutes.

Slice meat and serve with gravy.

Air Fryer Oven Taco Shells

Air Fryer Oven Taco Shells

Air Fryer Oven Taco Shells
These homemade taco shells, fried in an air fryer oven, are crispy, golden brown, and ready to be stuffed with your favorite fillings.

Achieve a 400°F air fryer temperature (200 degrees C).

Turn the air fryer basket upside down and insert a mini muffin pan.

Place the tortillas in the muffin tin’s grooves.

Put the basket on the air fryer oven’s bottom rack.

For about 3 minutes, air fry until crispy and golden.

Place the tortillas in the basket upside-down after removing them from the mini muffin tin pan.

1 minute more air frying, or until bottom side is crispy and golden brown.

Mango Tango Sorbet

Mango Tango Sorbet

Mango Tango Sorbet
Making this mixture of whole fruit, juices, and citrus zests sugar-free is simple.

Blend the mango pieces with the sugar in a food processor.

until smooth, puree.

Along with the tangerine juice, add the zest and juice of the lime and orange.

Purée until completely smooth.

Pour the mixture into a container, then chill it for at least an hour and ideally all night.

Fill an ice cream maker with the chilled mixture, and freeze it in accordance with the manufacturer’s instructions until it has a “soft-serve” consistency.

Transfer ice cream to a plastic container with a lid that holds one or two quarts; wrap the surface in plastic wrap and seal.

Sorbet should ripen in the freezer for at least two hours or overnight for the best results.

Sea Foam Candy

Sea Foam Candy

Sea Foam Candy
A beige, delicately flavored, smooth and creamy candy.

In a large 2-quart saucepan, combine salt, water, light brown and white sugars, corn syrup, and sugar.

Cook mixture while covered until it quickly boils.

Remove the lid, place a candy thermometer in the pan, and heat it to 260 degrees F without stirring (127 degrees C).

Get rid of the heat.

Egg whites should be stiffened up.

While using an electric mixer on high speed, continuously pour hot syrup over egg whites.

Pour in the vanilla and pecan flavors.

Beat the candy until soft peaks start to form and the gloss starts to fade.

Pecans are then stirred in before being spooned out onto wax paper.

Store candy in an airtight container once it has set.

Mediterranean Kale Salad

Mediterranean Kale Salad

Mediterranean Kale Salad
Quinoa and chickpeas are combined with the flavorful Mediterranean kale salad, which is then drizzled with a tomato dressing.

In a saucepan, bring water and quinoa to a boil.

Reduce heat to medium-low, cover, and simmer for 15 to 20 minutes, or until quinoa is tender.

Boil some water in a separate pot.

Add tomatoes, lower the heat, and cook for 5 minutes or until they are tender.

Get rid of the heat.

In a skillet over medium-high heat, melt the butter.

Cook the garlic and shallot in the hot butter for five minutes or until soft.

Get rid of the heat.

Move the tomato-garlic mixture.

Add 1/4 cup of olive oil and parmesan cheese to the food processor’s bowl.

For 30 seconds, blend.

In a mixing bowl, combine the quinoa, chickpeas, kale, and bell pepper.

Add tomato dressing, artichokes, and feta cheese as garnishes, then serve.

Ranch Red Skin Potato Salad

Ranch Red Skin Potato Salad

Ranch Red Skin Potato Salad
This easy potato salad is studded with cheese, bacon, and onions and dressed with a creamy ranch dip.

Place the potatoes into a large pot and cover with salted water.

Bring to a boil over high heat.

Reduce heat and simmer until tender about 20 minutes.

Drain and refrigerate until cold then cut into bite-size pieces.

While the potatoes simmer cook the bacon.

Place the bacon in a large skillet; cook over medium-high heat until brown and crisp about 10 minutes.

Drain the bacon slices on a paper towel-lined plate; crumble.

Combine the cooked potatoes crumbled bacon Cheddar cheese and green onions in a large bowl.

Fold in the ranch dip.

Refrigerate overnight.

Mushroom, Tofu, and Noodle Stir-Fry

Mushroom, Tofu, and Noodle Stir-Fry

Mushroom, Tofu, and Noodle Stir-Fry
This vegetarian stir-fry of noodles, tofu, and mushrooms comes together really quickly on a weeknight.

Combine water liquid soy seasoning arrowroot ginger and garlic in a jar.

Set glaze aside.

Line a plate with paper towels set tofu on top and add another layer of paper towels.

Place a cutting board on top of the tofu and set a heavy pot on the board.

Let sit for 30 minutes replacing the paper towels as needed to press as much liquid as possible from the tofu.

Place rice noodles into a large bowl cover with cold water and soak.

Cut pressed tofu into 1/2-inch pieces.

Chicken Spaghetti III

Chicken Spaghetti III

Chicken Spaghetti III
A simple, creamy sauce made with chicken, mushrooms, and tomatoes that has a little heat from red chile peppers and smoothness from processed cheese.

Bring a large pot of lightly salted water to a boil.

Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Heat soup in a large saucepan over low heat.

Add cheese and melt stirring.

When cheese is almost melted stir in tomatoes with green chile peppers and green onion.

Simmer over low heat for 2 to 3 minutes stirring.