LUNCH BREAK | Irish Week: Cheesy Bacon Bread | recteq
You don't want to miss out on this episode of Lunch Break! We are keeping Irish week rolling today with some awesome cheesy bacon bread ????????.
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Big Talk With Bruce Dickey - Katie's Strawberry Kitchen
Katie White joined the show to show off a variety of recipes celebrating the strawberry. May is Strawberry Month.
Strawberry Pretzel Salad
Recipe By: BETILDA
It is a dessert, but isn't too sweet, nor too salty. It is really pretty when you put it in a clear ovenproof dish.
Ingredients
2 cups crushed pretzels
3/4 cup butter, melted
3 tablespoons white sugar
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container frozen whipped topping, thawed
2 (3 ounce) packages strawberry flavored Jell-O(R)
2 cups boiling water
2 (10 ounce) packages frozen strawberries
Directions:
1. Preheat oven to 400 degrees F (200 degrees C).
2. Stir together crushed pretzels, melted butter and 3 tablespoons sugar; mix well and press mixture into the bottom of a 9x13 inch baking dish.
3. Bake 8 to 10 minutes, until set. Set aside to cool.
4. In a large mixing bowl cream together cream cheese and 1 cup sugar. Fold in whipped topping. Spread mixture onto cooled crust.
5. Dissolve gelatin in boiling water. Stir in still frozen strawberries and allow to set briefly. When mixture is about the consistency of egg whites, pour and spread over cream cheese layer. Refrigerate until set.
Fresh Strawberry Butter
Recipe By: GLAMM
My family had a large strawberry farm when I was growing up, so we had tons of strawberry recipes. This one is delicious, especially with fresh homemade bread.
Ingredients
10 ounces hulled strawberries
1 cup butter, softened
1 cup confectioners' sugar
Directions
Combine strawberries, butter, and confectioners' sugar in a blender; blend until smooth.
All Natural Strawberry Lemonade
Recipe By: David Anthony Tate
This is a tart, tasty lemonade with a sweet kick, perfect for the cook with garden access during the summer months. You'll need a blender with a 'puree' or 'high pulse' setting. Garnish with any leftover strawberries.
Ingredients
8 large strawberries, halved
2 tablespoons white sugar
7 cups water, divided
1 cup white sugar
2 cups freshly squeezed lemon juice
Directions
Place strawberries in a blender; top with 2 tablespoons sugar. Pour 1 cup water over sugared strawberries. Blend until strawberry chunks transform into juice.
Combine strawberry juice, 6 cups water, 1 cup sugar, and lemon juice in a large pitcher; stir until blended. Chill before serving.
Spinach Strawberry Salad
yield: 6 SERVINGS prep time: 15 Min cook time: 1 0 M I N S
total time: 2 0 M I N S
The best ever Spinach Strawberry Salad with balsamic
poppy seed dressing, pecans, and feta. Beautiful, healthy,
and always a crowd pleaser!
INGREDIENTS
FOR THE STRAWBERRY SPINACH SALAD:
3/4 cup raw pecans
1/2 small red onion — very thinly sliced
10 ounces fresh baby spinach — I also love a 50/50 arugula and spinach blend
1 quart strawberries — hulled and quartered (about 1 pound)
3/4 cup crumbled feta cheese — buy the block-style feta, not pre-crumbled; the texture is much better
FOR THE POPPY SEED DRESSING:
1/4 cup balsamic vinegar
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons poppy seeds
1 1/2 tablespoons honey
1/2 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/8 teaspoon black pepper
INSTRUCTIONS
1. Toast the pecans: Preheat the oven to 350 degrees F. Spread the pecans in a single layer on an ungreased baking sheet. Bake for 8 to 10 minutes, until the pecans smell fragrant and the center of a pecan is tan when the pecan is broken in half. (Do not walk away from the oven in the last few minutes of cooking. This is when nuts love to burn.) Transfer to a cutting board and roughly chop.
2. Place the sliced onions in a bowl and cover with cold water. Let sit while you prepare the rest of the salad (this keeps their flavor but removes the harsh onion bite).
3. Prepare the dressing: In small mixing bowl or large liquid measuring cup, whisk together all of the dressing ingredients—vinegar, oil, poppy seeds, honey, mustard, salt, and pepper—until well combined. (Alternatively, you can shake the ingredients together in a mason jar with a tight-fitting lid).
4. Assemble the salad: Place the spinach in a great big serving bowl. Add the strawberries. Drain the red onion and add it as well. Drizzle about half of the dressing over the salad and toss to coat the leaves. Assess the amount of dressing. You want the spinach leaves to be nicely moistened but not swimming in dressing. Add a little more if needed to suit your preferences. Add the feta and pecans. Toss lightly to combine. Serve immediately, with extra dressing on the side as desired.
RECIPE NOTES
Dress the salad as shortly before serving as you can. If you don’t plan to eat it all right away, dress only what you plan to eat right away, then store the leftover, undressed salad in the refrigerator for up to 4 days. Refrigerate leftover dressing in an airtight container (a jar is perfect) for up to 5 days, then shake before serving. Nutrition is an estimate and has been calculated with two-thirds of the dressing, as you likely will not need all of it for the salad.
Vegan Air Fryer Tofu Nuggets Recipe
More plant-based recipes:
Ingredients
14 oz extra-firm tofu
1/4 cup panko breadcrumbs
Dipping sauce optional
Paste
¼ cup nut milk of choice I used soy
1/8 cup nutritional yeast
1 Tbsp soy sauce
1 tsp apple cider vinegar
2 tsp garlic powder
1 tsp onion powder
1 tsp paprika *smoked or regular
Sea salt to taste
Instructions
Press to remove excess water.
In a large mixing bowl, combine all paste ingredients and stir to combine.
Break the tofu into bite-sized pieces over the same bowl. You want these to resemble ‘imperfectly shaped’ real nuggets and not just tofu cubes, so use your hands to break them apart instead of a knife.
Lightly fold the chunks into the paste, being careful not to break the tofu too much.
Using tongs, dip each piece of tofu into the panko breadcrumbs, being sure to get each side of the tofu.
Spray the air fryer with a little oil or use parchment paper.
Add the tofu to the air-fryer basket in a single layer, making sure to give each piece a little space to ‘fry’. Try not to get extra paste or breadcrumbs on the air fryer basket as it could burn easily.
Cook for 12 to 15 minutes at 400 F (or until the nuggets are golden brown), stopping halfway to shake the basket and mix the tofu around.
Serve with your favorite dipping sauce and enjoy!
NOTES
*The paprika you choose to use will affect the taste a bit. Using smoked paprika will give it a bit of a spicy, smoky flavor while sweet paprika will give it a milder, sweeter taste.
If baking in the oven set it to 475 F and place it on a baking sheet with parchment. Bake for 30 minutes, flipping halfway through.
These tofu nuggets will save in an airtight container in the fridge for 3-4 days. I’d recommend reheating them in the air fryer for 2-3 minutes at 400 F to crisp back up.
Snoop Dogg Go Shorty, It’s Your Birthday Cake Recipe From Crook To Cook Cookbook
In this video, I am making the Go Shorty, It’s Your Birthday Cake using the recipe From Crook To Cook Snoop Dogg Cookbook.
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Dunn Family Bloopers
Dunn Family Bloopers Part II
Dunn Family Bloopers Part III
Dunn Family Bloopers Part IV
Dunn Family Bloopers Part V
Dunn Family Bloopers Part VI
Dunn Family Bloopers Part VII