Kung Pao Chicken (No Rice)

Fettuccine Alfredo w/ Grilled Chicken w/ 2 Crisps

BBQ Ranch Bacon Burger

Tomato Soup (Bowl)

Apple-Huckleberry Open Face Pie

Banana Pudding

Butter Cake

Campfire Cookies

Beer-Battered Fish + Chips

Wild-Caught Sea Bass

Bison Burger

Pot Roast Beef Dip

Chopped Wedge Salad-Add On

Inside-Out Quesadilla

Chicken Lettuce Wraps

Crispy Wings

Firecracker Shrimp

Spicy Tuna Crispy Rice

Cajun Fries

Roasted Red Pepper Hummus

Hot Honey Feta Dip

Crispy Deviled Eggs

Lemon Pepper Tots

French Onion Pastry Puffs

Dice the chicken breast into bite-sized pieces. Chop the red and green bell peppers into small cubes. Slice the zucchini into half-moons. Chop the green onions into small pieces, separating the white parts from the green tops. Mince the garlic and ginger.

Prepare the Ingredients

In a small bowl, mix together the soy sauce, rice vinegar, sesame oil, cornstarch, sugar, and chili paste until smooth. Set aside.

Combine Sauce Ingredients

In a large skillet or wok, heat a tablespoon of oil over medium-high heat. Add the diced chicken and season with salt and black pepper. Stir-fry until the chicken is golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

Cook the Chicken

In the same skillet, add another tablespoon of oil if necessary. Add the minced garlic and ginger, stirring quickly until fragrant (about 30 seconds). Then add the diced bell peppers and zucchini, and stir-fry for an additional 3-4 minutes until the vegetables are tender-crisp.

Cook the Vegetables

Return the cooked chicken to the skillet and pour in the sauce mixture. Stir well to coat everything evenly. Cook for another 2-3 minutes until the sauce thickens and everything is heated through.

Combine Chicken and Sauce

Add the roasted peanuts and the white parts of the green onions to the skillet, stirring to combine. Remove from heat and garnish with the green tops of the green onions.

Finish with Peanuts and Green Onions

Boneless, skinless chicken breast

Red bell pepper

Green bell pepper

Zucchini

Green onions

Unsalted roasted peanuts

Soy sauce

Rice vinegar

Sesame oil

Cornstarch

Sugar

Chili paste

Garlic

Ginger

Salt

Black pepper

Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente, usually about 10-12 minutes. Drain and set aside.

Cook the Fettuccine

In a large skillet over medium heat, melt the butter. Add minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream, stirring to combine. Allow to simmer for 3-4 minutes, then add the grated Parmesan cheese, salt, and black pepper. Stir continuously until the cheese has melted and the sauce is smooth.

Make the Alfredo Sauce

Add the drained fettuccine to the skillet with the Alfredo sauce. Toss gently to combine, ensuring the pasta is well coated with the sauce. Remove from heat and set aside.

Combine Pasta and Sauce

Preheat your grill or grill pan over medium heat. While it heats, brush the chicken breasts with olive oil and season with Italian seasoning, salt, and black pepper.

Prepare the Chicken

Place the chicken on the grill and cook for about 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C). Once cooked, remove from heat and let rest for a few minutes before slicing.

Grill the Chicken

Preheat the oven to 400°F (200°C). Brush both sides of the tortilla wraps with olive oil and sprinkle with salt and garlic powder.

Prepare the Crisps

Place the tortilla wraps on a baking sheet in a single layer. Bake for about 8-10 minutes or until they are golden and crispy. Remove from the oven and let cool.

Bake the Crisps

Slice the grilled chicken and serve it on top of the fettuccine Alfredo. Garnish with additional Parmesan cheese if desired. Serve the crispy tortilla wraps on the side.

Plate the Dish

Fettuccine pasta

Heavy cream

Unsalted butter

Garlic, minced

Parmesan cheese, grated

Chicken breast

Olive oil

Italian seasoning

Tortilla wraps

Garlic powder

In a large mixing bowl, combine the ground beef, salt, black pepper, garlic powder, and onion powder. Mix well until all ingredients are evenly incorporated.

Prepare the Ground Beef

Divide the beef mixture into 4 equal portions and shape each portion into a patty, about 3/4 inch thick.

Form the Patties

In a skillet over medium heat, cook the bacon strips until crispy. Remove from the skillet and place on paper towels to drain excess fat.

Cook the Bacon

In the same skillet, add the burger patties and cook for about 4-5 minutes on one side. Flip the patties and place a slice of cheddar cheese on each patty. Cook for an additional 4-5 minutes until the cheese is melted and the patties are cooked to your desired doneness.

Cook the Burger Patties

On the bottom half of each burger bun, spread a generous amount of ranch dressing. Place a lettuce leaf, followed by a tomato slice, then the cooked burger patty with melted cheese, and top with 1-2 slices of crispy bacon.

Build Your Burger

Drizzle BBQ sauce over the top of the bacon, and cover with the top half of the burger bun. Press down gently to hold everything in place.

Add BBQ Sauce

Ground beef

Onion powder

Bacon strips

Cheddar cheese

Ranch dressing

BBQ sauce

Lettuce

Tomato

Burger buns

Dice the fresh tomatoes, onion, carrot, and celery into small pieces. Mince the garlic cloves.

Chop Vegetables

In a large pot, heat the olive oil over medium heat until shimmering.

Heat Olive Oil

Add the chopped onions, carrots, and celery to the pot. Sauté for about 5-7 minutes, or until the vegetables are softened.

Sauté Vegetables

Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.

Add Garlic

Add the diced tomatoes to the pot, followed by the vegetable broth. Stir to combine.

Add Tomatoes and Broth

Add salt, black pepper, dried basil, and sugar to the mixture. Stir well.

Season the Soup

Bring the soup to a boil, then reduce heat and let it simmer uncovered for 20-25 minutes.

Simmer

Using an immersion blender, blend the soup until smooth. If using a regular blender, let the soup cool slightly before blending in batches.

Blend the Soup

Ladle the soup into bowls and top with fresh basil leaves, croutons, and a drizzle of heavy cream if desired. Enjoy your homemade tomato soup!

Serve Hot

Fresh Tomatoes

Onion

Carrot

Celery

Vegetable Broth

Olive Oil

Black Pepper

Dried Basil

Fresh Basil Leaves

Croutons

Heavy Cream

In a large bowl, mix together the all-purpose flour, granulated sugar, and salt. Cut in the unsalted butter until the mixture resembles coarse crumbs.

Prepare the Pie Crust

Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. You may not need all the water.

Add Ice Water

Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Chill the Dough

In a large mixing bowl, combine sliced apples, huckleberries, granulated sugar, ground cinnamon, lemon juice, and cornstarch. Toss until the fruits are evenly coated.

Prepare the Filling

Allow the filling mixture to sit for about 10 minutes to let the flavors meld.

Let it Rest

Preheat the Oven

On a lightly floured surface, roll out the chilled dough into a circle about 12 inches in diameter.

Roll Out the Dough

Transfer the dough to a 9-inch pie pan, pressing it gently into the bottom and up the sides. Trim any excess dough hanging over the edges.

Form the Pie Base

Pour the apple-huckleberry filling into the crust, spreading it evenly.

Add the Filling

In a small bowl, combine rolled oats, brown sugar, cinnamon, and melted butter. Mix until crumbly.

Prepare the Topping

Sprinkle the oat mixture evenly over the filling in the pie.

Add the Topping

Bake the pie in the preheated oven for 35-40 minutes, or until the filling is bubbly and the topping is golden brown.

Bake the Pie

Remove the pie from the oven and let it cool for at least 15 minutes before slicing. Serve warm or at room temperature.

Cool and Serve

All-purpose flour

Granulated sugar

Ice water

Apples (peeled, cored, and sliced)

Huckleberries (fresh or frozen)

Ground cinnamon

Lemon juice

Rolled oats

Brown sugar

Cinnamon

Unsalted butter (melted)

lazy dog banana pudding recipe

In a medium saucepan, combine the sugar, cornstarch, and salt. Whisk together until well mixed.

Prepare the Dry Ingredients

In a separate bowl, whisk together the egg yolks and milk until smooth. Gradually add this mixture to the dry ingredients in the saucepan.

Mix the Wet Ingredients

Place the saucepan over medium heat and cook the mixture, stirring constantly until it thickens and starts to bubble. This should take about 5-7 minutes.

Cook the Pudding

Remove from heat and stir in the heavy cream and vanilla extract. Mix until fully incorporated.

Add Cream and Flavor

Transfer the pudding to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and let it cool to room temperature.

Cool the Pudding

Prepare the Bananas

In a large serving dish or individual cups, start layering by placing a layer of vanilla wafers at the bottom, followed by a layer of banana slices, and then a layer of pudding.

Layer the Ingredients

Continue layering until all ingredients are used, finishing with a layer of pudding on top.

Repeat Layers

Spread the whipped cream over the top layer of pudding evenly.

Top with Whipped Cream

Cover the dish and refrigerate for at least 2 hours before serving to allow the flavors to meld and the pudding to set.

Chill Before Serving

sugar

cornstarch

salt

whole milk

heavy cream

vanilla extract

egg yolks

ripe bananas

vanilla wafers

whipped cream

butter cake lazy dog recipe

Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan or a similar cake pan.

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.

Mix Dry Ingredients

In a large bowl, using an electric mixer, cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, about 3-4 minutes.

Cream Butter and Sugar

Add the large eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract until fully combined.

Kung Pao Chicken (no Rice)

Fettuccine Alfredo W/ Grilled Chicken W/ 2 Crisps

Bbq Ranch Bacon Burger

Tomato Soup (bowl)

Apple-huckleberry Open Face Pie