The viral tik tok green goddess salad recipe. It seems like a lot of ingredients but it's basically the dressing. It calls for cabbage as the base but you can use anything you like. Dressing goes in the blender and that's it. So so good.

Anonymous wrote:I found this - egg roll in a bowl - and everyone likes it. I serve it over cauliflower rice for me, and real rice for the rest of the family - everyone loves it, even the picky eater. Super fast and easy!

https://www.the-girl-who-ate-everything.com/keto-egg-roll-in-a-bowl/

We love this recipe!

Not new, but once good produce is out, this is a weekly favorite at home. I scale it up so I can make it with a full 1 lb of spaghetti. At the garden's peak, I can make it with all my home grown produce:
https://www.marthastewart.com/978784/one-pan-pasta

Here is another recent favorite:

https://www.onceuponachef.com/recipes/chicken-marsala.html

Tandoori chicken drumsticks in a pressure cooker/instapot.

It is a quick recipe and my kids love it with peas pilaf or paranthas.

Make deep cuts in the skinless drumsticks, marinate in yogurt, ginger-garlic paste, tandoori masala for 30 minutes - an hour in the fridge. Cook along with the marinate and let the water evaporate from the marinate so the sauce sticks to the chicken. Squeeze some lemon juice and chaat masala before serving.

You can use boneless, skinless thighs and cut the pieces smaller to make an excellent appetizer to serve with drinks.

Anonymous wrote:Another Smitten Kitchen (really Helen Rosner) recipe.

If you think "but I don't like cabbage," consider whether this might be different enough that you will. The caramelized cabbage is delicious -- like caramelized onions

https://smittenkitchen.com/2020/04/roast-chicken-with-schmaltzy-cabbage/

Just tried this and it was delicious! And very very easy.

Anonymous wrote:This one is more for dessert or breakfast, but is delicious: https://sallysbakingaddiction.com/carrot-cake-loaf/

I made it for Mothers Day and it was gone by noon.

Just made it, subbed ripe bananas I had laying around instead of applesauce - really good, similar to a Starbucks loaf, but much cheaper!

Anonymous wrote:Not a recipe per say, but I've been searing pork chops recently and find them much tastier than any other preparation method.....

salt thick cut chop and let sit overnight

preheat skillet (I use a lodge cast iron) to 450*

some high smoke point oil (I use avocado) in skillet

sear for 2:30 minutes a side

into 400* preheated oven til internal temp about 145*

out of oven and rest tented for 5'

eat up!

There was a great pork chop thread a few months back- I added in the fried pork chop recipe to my rotation.

Half bag of frozen collard greens and one can of rotel. Put in pan, heat, eat.

Instead of high salt, jarred tomato sauce, I've been doing this recently: olive oil in heated skillet; add chopped tomato and onion; season with salt, garlic powder and pepper to taste; sauté until t & o texture are to your liking; toss onto pasta of your choice +/- more olive oil +/- grated cheese.

Easy, cheap, quick and delicious!

I’ve been making Paula deen’s cobbler, really good & easy, but I use half the sugar the recipe calls for. It’s peach, but I used the same for berries, and other fruits with some minor adjustments.

My kids love these

https://www.recipetineats.com/chinese-cashew-chicken/
https://www.recipetineats.com/kung-pao-chicken/
https://smittenkitchen.com/2016/02/everyday-meatballs/
https://ohsheglows.com/2016/04/03/glowing-spiced-lentil-soup/
https://www.recipetineats.com/slow-cooker-pork-loin-roast/

This is delicious and so easy (and vegan as written, though you could certainly add different proteins)

https://smittenkitchen.com/2021/04/sheet-pan-chow-mein/

Roast some sliced cherry tomatoes. While that is happening, sautéed some gnocchi in oil and butter in a skillet. When it browns up, toss in the tomatoes and some spinach and some grated or torn mozzarella (or those mini fresh mozzarella balls) and bake until melty.

Not a recipe per say, but I've been searing pork chops recently and find them much tastier than any other preparation method.....

salt thick cut chop and let sit overnight

preheat skillet (I use a lodge cast iron) to 450*

some high smoke point oil (I use avocado) in skillet

sear for 2:30 minutes a side

into 400* preheated oven til internal temp about 145*

out of oven and rest tented for 5'

eat up!

This one is more for dessert or breakfast, but is delicious: https://sallysbakingaddiction.com/carrot-cake-loaf/

I made it for Mothers Day and it was gone by noon.