The Bestest Recipes Online (2024)

Picture from:joyouslydomestic Image Credit:Angela

Roasted Red Potatoes with Lemon Garlic Aioli

“I'm (kinda) stealing borrowing the same sauce recipethat I used recently for my Roasted Brussels Spouts post. To be honest, I've used it more than oncesince posting that recipe last week. (Itis amazing with grilled asparagus, too.)” Angela

Ingredients:

For the Potatoes:

1 ½ - 2 pounds red potatoes - unpeeled, scrubbedand cut into chunks or half-moons

4 - 5 tablespoons olive oil (vegetable or canolaoil would work, too)

Kosher salt

Black pepper

1 tablespoon chopped fresh rosemary (optional)

For the Aioli:

6 tablespoons mayonnaise

¼ teaspoon garlic, minced fine

1 teaspoon lemon juice

½ teaspoon black pepper

1 tablespoon flat leaf parsley, chopped fine(optional)

Preparation:

Preheat oven to 375°F degrees.

Line a large baking sheet with parchment paper.

Scrub and cut the potatoes.

Lay them out on a clean kitchen towel and pat todry.

Place dry potatoes into a large mixingbowl.

Drizzle with the oil (use enough to fully coatall of the potatoes).

Sprinkle on a generous amount of salt andpepper.

Toss to coat.

Scatter the potatoes across the baking sheet inan even layer.

Sprinkle with the rosemary, if using.

Bake on middle rack of oven for 1 hour and 15minutes or until potatoes are crisp and blistered.

Using a spatula, turn potatoes every 15 minutesor so to ensure even browning.

I sprinkle on a little more kosher salt at theend of baking, as well.

While potatoes are baking, combine all of theaioli ingredients in a small bowl and refrigerate until potatoes are done.

Serve aioli for dipping with potatoes.

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Picture from:chichoskitchen Image Credit:Cherine

BakedScallops Gratin

“This dishcame together in no time. You simply combine the scallops with olive oil, lemonjuice, parsley and garlic, spoon them into a gratin dish, top with breadcrumbsand dot with small knobs of butter and bake.” Cherine

Ingredients:

2 tablespoonolive oil

1pound (450g) bay scallops, patted dry

3 largecloves of garlic, minced

2 tablespoonminced fresh parsley

1 tablespoonfreshly squeezed lemon juice

1 teaspoonsalt

Freshlyground black pepper

¼ cupbreadcrumbs

1 tablespoonunsalted butter, cubed

Preparation:

Preheat theoven to 425ºF (220ºC).

Lightly spraythe gratin dish with cooking spray.

In a bowl,combine olive oil, garlic, parsley, lemon juice, bay scallops.

Season withsalt and pepper.

Using aslotted spoon place the scallops into the gratin dish, top with the breadcrumbsand the

butter.

Bake 10-12minutes, or until the topping is golden brown and sizzling, and the scallopsare just

barely done.

For acrispier top, turn on the broiler for the last 1-2 minutes.

Remove fromoven.

Serves 4 asappetizer.

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Picture from:richestoragsbydori Image Credit:Dori

GreenChile Pepper Jack Chicken Enchiladas

“The key tothis recipe is the Pepper Jack Cheese so does not substitute it if you don'thave to.” Dori

Ingredients:

3 large or 4medium chicken breasts

1 package ofat least 10 big tortillas (Normal Quesadilla size not jumbo not small)

1 can ofgreen Chile enchilada sauce (Hatch was really good from Smith's)

1 small canof diced green chile's

¾ cup of sourcream

½ teaspoon ofcumin powder

Small handfulfresh cilantro, chopped

1 pound ofPepper Jack Cheese, shredded

Salt andpepper, to taste

Preparation:

Cook andshred your chicken.

Season themand boil until just cooked through.

Shred withtwo forks and let cool.

Put shreddedchicken in large bowl and add ½ cup of enchiladas sauce (save the rest), small

handful of cheese, ½ can of green chile's, ¾ cup of sour cream, ½ teaspoon ofcumin, a handful

of chopped cilantro and salt and pepper to taste.

Roll thechicken mixture into the tortillas and place in a greased casserole dish.

Pour theremaining enchilada sauce on top and spread evenly.

Bake for 30minutes at 350°Fand add the rest of the cheese on top for the last 5 minutes.

Served with aside of sour cream.

Picture from:eatinonthecheap Image Credit:Jodie Mo

BlueCheese Roasted Potatoes

“Cheesealways makes me feel better…especially blue cheese, or gorgonzola, or feta, orfontina, or …well, you get the picture.” Jodie Mo

Ingredients:

2-3 poundsred potatoes

2 ouncescrumbled blue cheese

2 scallions,chopped

3 tablespoonbutter, cut into pieces

3 tablespoonolive oil

Salt andpepper, to taste

Preparation:

Preheat ovento 425°F.

Chop potatoesinto 1 inch pieces.

Toss with oiland salt and pepper and roast for 30 minutes or until potatoes are tender.

Sprinklecheese, scallions, and butter over the potatoes.

Roast foranother 10 minutes or until cheese is all melted and potatoes have browned up.

Serve andenjoy!

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RaspberrySmoothie

Ingredients:

1 cup milk ofyour choice

1 cup freshor frozen raspberries

1 tablespooncoconut oil

¼ cup cashews

A dash ofvanilla

¼ cup Greekyogurt

Preparation:

Place all ofthe ingredients into your blender and blend away (usually 30-45 seconds) untilthe

desired consistency is reached.

If you useonly fresh fruit, you can add some ice in order to get a good consistency.

Picture from:joyouslydomestic Image Credit:Angela

No-BakeEnergy Bites

“It takesonly a matter of a few minutes to mix up the ingredients. Then, after thirty minutes of chilling the"dough" in the fridge, you roll the mixture into balls and you'redone! This recipe is packed full ofhealthful ingredients. Keep these in thefridge and you'll have a quick energy-booster to grab for breakfast or anytimeyou need a quick snack.” Angela

Ingredients:

1 cup dryoats (I use 1/2 quick oats and 1/2 cup old-fashioned)

½ cup groundflax seed or wheat germ

⅔ cupstoasted coconut (I toast mine on low in a dry skillet for a few minutes)

½ cup plus 2tablespoons peanut butter

½ cupchocolate chips (optional)

⅓ cup honey

1 teaspoonvanilla

Preparation:

Combine allof the ingredients in a medium bowl.

I use ½ cupchunky all-natural peanut butter and 2 tablespoons regular creamy peanutbutter.

You reallyneed some creamy somewhere in there or the mixture is just too dry.

You'llprobably have to press and keep smashing everything down with the back of aspoon or

rubber spatula as you're mixing to really blend everything well, butit will come together.

Let chill inthe fridge for thirty minutes.

Using yourhands, shape into balls, about the size of traditional meatballs ... around1".

You willreally want to squeeze and mold these tightly to get them into a ballshape.

If yourmixture seems too dry to shape, squeeze in a little more honey or add in alittle more

creamy peanut butter.

Store in anairtight container in the fridge for up to one week.

Yields 2dozen "bites" (balls).

Enjoy thisamazing recipe and many more when visiting joyouslydomestic

Note:If you don't have wheat germ or flax seed on hand, you can substitutemore oats for that

1/2 cup of ingredients.Also, chocolate chips are optional.Chopped nuts or dried fruit work

great, too. Dried cherries are awesome in these. Rice cereal can be added in, as well, in

place of some of the oats or wheat germ/flax seed.

Picture from:blogchef Image Credit:Bobby

BaconWrapped Tater Tots Recipe

“Baconwrapped tater tots are a delicious appetizer to prepare for a snack or to bringto parties. This is another great recipe for the upcoming Super Bowl.” Bobby

Ingredients:

1 (32 ounce)bag frozen tater tots

12 ouncesbacon (each slice cut in ½)

16 ouncespickled jalapeño peppers (sliced)

1 cupColby-jack cheese

½ cup ranchdressing

Toothpicks

Preparation:

Slightlydefrost the tater tots to allow the toothpicks to go through.

Hold ajalapeño slice around a tater tot and then wrap ½ slice of bacon around andsecure it

together with a toothpick.

Repeat untilall of the bacon is used up.

Heat oil in adeep fryer to 375°F.

Deep frytater tots in batches for 3-4 minutes or until brown and crispy looking.

Drain onpaper towels.

Repeat untilall of the tater tots have been fried.

Immediatelysprinkle with cheddar cheese.

You canmicrowave them a little so that the cheese melts better.

Serve withranch on the side.

Enjoy thisawesome recipe and many more when visiting blogchef

Picture from:blogchef Image Credit:Bobby

SlowCooker Chicken with Cashews

“You canprepare countless types of meals in the slow cooker, including Chinese chickenwith cashews. This recipe does require a little work because you need to brownthe chicken in the pan first.” Bobby

Ingredients:

2 lbs bonelessskinless chicken breasts or thighs (cut into 1” chunks)

¼ cupall-purpose flour

½ teaspoonground black pepper

1 tablespooncanola oil

¼ cup soysauce

2 tablespoonsrice wine vinegar

2 tablespoonsketchup

1 teaspoonbrown sugar

1 garlicclove (minced)

½ teaspoongrated fresh ginger

¼ teaspooncrushed red pepper flakes

½ cup cashews

½ cup greenonions (sliced)

Preparation:

Add flour andpepper to a largeseal-ablefood storage bag orseal-ablecontainer.

Shake to coatthe chicken with the flour mixture.

Heat canolaoil in a wok or large skillet over medium-high heat.

Add thechicken and brown for 2 minutes of each side.

Remove fromthe pan and place the chicken into the slow cooker.

In a smallbowl combine soy sauce, ketchup, sugar, garlic, ginger, and red pepper flakes.

Mix well.

Pour thesauce over the chicken in the slow cooker.

Cover andcook on low for 3 to 4 hours or until the chicken is fully cooked when theinternal

temperature has reached 165°F.

Once thechicken has finished cooking add cashews and stir.

Serve overrice and top with sliced green onions.

Makes 4Servings.

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Picture from:thibeaultstable Image Credit:Ann

CranberryPistachio Shortbreads

“This cookiecould easily become a favorite.” Ann

Ingredients:

2 ⅓ cups (300grams) all-purpose flour

½ teaspoonkosher salt

1 cup (2sticks) (226 grams) unsalted butter, room temperature

⅔ cup (135grams) granulated white sugar

1 teaspoonpure vanilla extract

1 cup (130 grams)unsalted pistachios, coarsely chopped

1 cup (150grams) dried cranberries, coarsely chopped

Preparation:

CranberryPistachio Shortbreads:

In a largebowl whisk the flour with the salt.

In the bowlof your electric mixer (or with a hand mixer), beat the butter until smooth(about 1 - 2

minutes).

Add the sugarand beat until smooth and creamy (about 3 minutes).

Beat in thevanilla extract.

Gently stirin the flour mixture just until incorporated.

Fold in thechopped pistachios and dried cranberries.

Make surethat the nuts and cranberries are evenly distributed throughout the dough.

Divide thedough in half.

Place eachhalf of dough on the center of a 14 inch (35 cm) length of parchment or waxpaper.

Smooth andshape the dough into an evenly shaped rectangle that is about 10 inches (25 cm)

long and 2 inches (5 cm) wide.

Thenthoroughly wrap the shaped logs in the parchment or wax paper, twists the endsof the

paper to seal the logs, and place in the refrigerator to chill for atleast two hours, or up to three

days.

The logs canalso be frozen for about two months.

If freezing, it is best to defrost the logs inthe refrigerator overnight before slicing and baking.

Preheat ovento 325°F (160°C) with the rack in the center of theoven.

Line twobaking sheets with parchment paper.

Using a thinbladed knife, slice the logs into ¼ to ½ inch (.5 to 1 cm) thick cookies.

Place thecookies on the prepared baking sheet, spacing about 2 inches (5 cm) apart.

Bake forabout 15 - 20 minutes, or until the cookies are just beginning to brown aroundthe

edges.

Remove fromoven and cool on a wire rack.

Makes about48 shortbread cookies.

Picture from:hamptonroadshappyhour Image Credit:hamptonroadshappyhour

Screamingorg*sm co*cktail

“This classicis an I.B.A. (International Bartenders Association) Official co*cktail used intheir annual World co*cktail Competition.As with most popular drinks, you'll find several variations. This tasty co*cktail can be mixed and servedas a shooter, over the rocks, or as a Martini.Have fun with our "co*cktail of the Week", and good luck withyour own Screaming org*sm!” hamptonroadshappyhour

Ingredients:

1.5 ounces Creme de Cacao (clear)

1.5 ounces Amaretto

1 ounces Vodka

.5 ounces TripleSec

1.5 ouncesHalf & Half

2 Cherriesand a Banana slice for garnish

ChocolateShavings (optional)

Preparation:

It's sosimple....combine all of the ingredients into an ice filled co*cktailshaker.

Cover, shakewell, and strain into a Martini glass.

Skewer yourslice of Banana through two Cherries, and lay across the rim of yourglass.

Add a fewChocolate shavings.

Sip slowly.

Enjoy yourScreaming org*sm!

But please,drink responsibly.

Picture from:favfamilyrecipes. Image Credit:Erica

OrangeChicken

Ingredients:

Chicken:

2 poundsboneless skinless chicken breasts (cut into 1- ½ ” cubes)

1 ½ cups allpurpose flour

1 egg(beaten)

¼ teaspoonsalt

¼ teaspoonpepper

Oil (forfrying)

OrangeSauce:

1 cup water

2 tablespoonsFRESH orange juice

¼ cup FRESHlemon juice

⅓ cup ricevinegar

2 ½ tablespoonssoy sauce

1 tablespoonorange zest (grated)

1 cup packedbrown sugar (I actually added a little more brown sugar. )

½ teaspoonginger root (minced)

½ teaspoongarlic (minced)

2 tablespoonsgreen onion (chopped)

¼ teaspoonred pepper flakes (we added more... again, we like it HOT)

3 tablespoonscornstarch

¼ cup water

Preparation:

Combineflour, salt, and pepper.

Dip chickenin egg mixture and shake in flour mixture to coat.

Deep frychicken in batches at 375°Fin a deep fryer (or use a wok) until completely cooked.

Meanwhile, ina large saucepan combine 1 cup water, lemon juice, orange juice, rice vinegar,

and soy sauce.

Blend wellover medium heat for a few minutes.

Stir in brownsugar, orange zest, ginger garlic, and onion.

Bring to aboil.

Combine 3tablespoons of cornstarch with ¼ cup of water and mix thoroughly.

Slowly stircornstarch mixture into sauce until it thickens.

Pour sauceover breaded chicken, and if desired add red pepper flakes and garnish withgreen

onions.

You can servethis recipe over noodles or white rice.

Enjoy thisawesome recipe and many more when visiting favfamilyrecipes.

Picture from:favfamilyrecipes Image Credit:Erica

Erica’sMongolian Beef

“This tastesJUST like P.F. Chang’s Mongolian Beef! You can serve it how P.F. Changs does(by draining the excess sauce and serving it semi-dry) OR you can keep theexcess sauce and spoon it over rice (which is what we like to do because thesauce is SO good).” Erica

Ingredients:

4 teaspoonvegetable oil

2 teaspoon ginger,minced

2 tablespoongarlic, minced

1 cup soysauce

1 cup water

1 cup brownsugar (packed)

2 cupvegetable oil

2 poundsflank steaks

½ cupcornstarch

3 large greenonions

Preparation:

Make thesauce by heating 4 teaspoon vegetable oil in a medium saucepan over medium/low

heat.

Don’t get theoil too hot.

Add gingerand garlic to the pan and quickly add the soy sauce and water before the garlic

scorches.

Dissolve thebrown sugar in the sauce, then raise the heat to medium and boil the sauce 2-3

minutes or until sauce thickens a little bit.

Remove saucefrom heat.

Slice theflank steak against the grain into ¼ inch slices.

Tilt theblade of your knife at about a 45 degree angle to the top of the steak so youget wider

cuts.

Dip the steakpieces into cornstarch to apply a very thin dusting to both sides of each pieceof

beef.

Let the beefsit about 10 min. so the cornstarch sticks.

As the beefsits, heat up 1 cup oil in a wok (or skillet).

Heat the oilover medium heat until it’s hot, but not smoking.

Add the beefto the oil and sauté for just 2 minutes, or until beef just begins to darken onthe

edges.

Stir the meataround a little bit so that it cooks evenly.

After a fewminutes, use a large slotted spoon to take the meat out and onto paper towels, and

then pour most of the oil out of the skillet.

Put the panback over the heat, dump the meat back into it and stir-fry for 1 minute.

Add thesauce, cook for 1 minute while stirring and add green onions.

Cook for 1more minute.

Now at thispoint you can either remove the beef with a slotted spoon or tongs and discardthe

sauce (this is what P.F. Chang's does) OR thicken the sauce with acornstarch-water mixture to

desired thickness and serve it over rice with thebeef.

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