Easy Homemade BBQ Sauce

Easy Homemade BBQ Sauce

This Easy Homemade BBQ Sauce Recipe is bold, tangy, sweet, and smoky! It’s great for brushing onto chicken, steak, or even using as a dipping sauce!

I will tell you, as the summer has gone on, I have used my fair share of bottled BBQ sauces. I feel like I go through them so fast! AND turns out, even when I buy them in bulk, I tend to run out and not realize it…which is where today’s Homemade BBQ Sauce recipe comes in.

Continue reading Easy Homemade BBQ Sauce at Cookies and Cups.

Original source: https://cookiesandcups.com/easy-homemade-bbq-sauce/

Chinese Pepper Steak

Pepper Steak


1 pound top sirloin steak or flank steak, cut into very thin strips
1/4 cup soy sauce (divided)
1/3 cup Shaoxing wine (divided)
2 tablespoons cornstarch
1/2 cup low-sodium chicken stock
1 tablespoon sesame oil
1 tablespoon sugar
1 teaspoon freshly ground black pepper
2 green bell peppers, cored and cut into 1-inch squares (about 2 cups)
1 red bell pepper, cored and cut into 1-inch squares (about 1 cup)
1 large onion, cut into 1-inch dice (about 1 1/2 cups)
2 medium cloves garlic, finely minced
2 teaspoons finely minced fresh ginger
3 scallions, whites only, finely minced
4 tablespoons vegetable, peanut, or canola oil
Kosher salt to taste
2-3 tablespoons Sriracha


Combine beef, 1 tablespoon soy sauce, and 1 tablespoon Shaoxing wine in a bowl and toss to coat. Let marinate for at least 20 minutes at room temperature or up to 3 hours in the refrigerator.

Combine remaining soy sauce with cornstarch and stir with a fork to form a slurry. Add remaining Shaoxing wine, chicken stock, sesame oil, sugar, and pepper. Set aside.

Combine peppers and onions in a bowl and set aside. Combine garlic, ginger, and scallions in a small bowl and set aside.

When ready to cook, heat 1 tablespoon oil in a wok or a large deep skillet over high heat until smoking. Add half of the beef and cook without moving until well seared, about 1 minute. Continue cooking while stirring and tossing until lightly cooked but still pink in spots, about 1 minute more. Transfer to a large bowl. Repeat with 1 more tablespoon of oil and remaining beef. Repeat with 1 more tablespoon oil and half of the peppers and onions. Transfer to the bowl with the beef. Repeat with remaining oil and remaining peppers/onions.

Return pan to high heat and add the peppers/onions/beef and the garlic/ginger/scallion mixture. Cook, tossing and stirring until incorporated about 30 seconds. Add sauce and cook, tossing and stirring constantly until thickened, about 45 seconds longer. If you like your Chinese recipes with spice add several tablespoons of Sriracha.

Carefully transfer to a serving platter and serve with rice

Original source: https://jovinacooksitalian.com/2019/08/16/chinese-pepper-steak/

Crispy Mozzarella Bites

I feel like 50% of my parenting job is coming up with snacks for my kids. That might sound crazy but if you’ve ever seen a hunger tantrum from a 3-year old, you know the importance of snacks! I came up with these Crispy Mozzarella Bites as fun twist on the traditional cheese stick snack! […]

The post Crispy Mozzarella Bites appeared first on Macheesmo.

Original source: https://www.macheesmo.com/crispy-mozzarella-bites/

Making Restaurant Quality Stocks

The Foundation of Great Sauces Could you imagine having to create a singular sauce with singular ingredients for every dish on the menu? Long ago, European chefs realized that it was a much more efficient way to run a kitchen to have sauce components on hand that could be altered or made into a sauce […]

The post Making Restaurant Quality Stocks appeared first on The Reluctant Gourmet.

Original source: https://www.reluctantgourmet.com/making-restaurant-quality-stocks/

The Friday Buzz: Tiny Desk Concerts, Kiwi Tasting, and Apron Obsessions

Welcome to The Friday Buzz, our roundup of all good things, good advice, good feelings. It’s the happy hour of blog posts! On the docket for this week…. Tiny Desk Concerts, Kiwi Tasting, Apron Obsessions, and so much more!

Continue reading “The Friday Buzz: Tiny Desk Concerts, Kiwi Tasting, and Apron Obsessions” »

Original source: http://feedproxy.google.com/~r/elise/simplyrecipes/~3/tqNG1YPpoW4/

Lemon Crinkle Cookies

These award-winning cookies will make you an addict. Lemon Crinkle Cookies are chewy, soft, and bursting with hints of lemon in every bite!

I made these Lemon Crinkle Cookies for a recipe contest and won! Approved by all who taste them, these lemon cookies are soft, but still slightly crunchy, tart, but still really sweet. I bet you have all the ingredients too. Easy to make, made with simple ingredients, and done in 30 minutes, this recipe is made for the novice chef.

Lemon Crinkle Cookies

Lemon Lover

I think we all can agree that I am a lemon freak. I love love love lemon ridiculously. It’s in the genes. My Mom is the same way. Lemon and I are buddies, especially when it comes to desserts– my thighs can prove it. I have made a Lemon Cream Pie that’s to die for. Blueberry Lemon Coffee Cake Muffins? Oh, mama.

But these cookies……ohmygoodgravy–they caught me at a moment of weakness and I ate them up. Fresh out of the oven, they taste like lemon bars. But they are still super good a day or two later. Let me give you some advice. Run, don’t walk to your kitchen. Make these cookies today if you can.

Lemon Crinkle Cookies

As said above, Lemon Crinkle Cookies use simple, everyday ingredients to make the most delicious lemony treat. You should have most if not all of these ingredients already on hand.

  • Butter – use real butter, nor margarine for these cookies. Some readers have had problems making these and it’s because they used margarine.
  • Granulated Sugar – to sweeten.
  • Vanilla Extract – this is a super nice complimenting flavor to the lemon.
  • Egg – for structure and texture.
  • Lemon Zest – a lot of commenters said that they’d prefer more lemon flavor, so feel free to add in more zest.
  • Fresh Lemon Juice – you can use store-bought lemon juice if you like. It’s just not as fresh.
  • Salt – balances out the sweet and sour.
  • Baking Powder and Baking Soda – this gives the cookies their rise and texture.
  • Flour – this fills the cookie out and gives them some structure.
  • Powdered Sugar – rolling the dough in powdered sugar puts the crinkle onto these lemon cookies.

Lemon Cookie Dough

How to Make Lemon Crinkle Cookies

  1. Preheat oven to 350 degrees. Grease light colored baking sheets with nonstick cooking spray and set aside. Or cover with parchment paper.
  2. In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest and juice. Scrape sides and mix again.
  3. Stir in flour, salt, baking soda, and baking powder slowly until just combined. Scrape sides of the bowl and mix again briefly.
  4. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on the baking sheet and repeat with remaining dough.
  5. Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool lemon crinkle cookies about 3 minutes before transferring to a cooling rack.
*If using a nonstick darker baking tray, reduce baking time by about 2 minutes.
Lauren’s Latest original recipe! You saw it here first, folks!!

Cookie Dough

My cookies won’t spread!

A lot of you have mentioned to me that these cookies don’t spread. This problem happens because there is too much flour in your cookie dough!

Fluff up your flour, spoon it into your measuring cup and then level the top. That is the correct way to measure flour and how I measured it for this recipe. So be careful when measuring and you’ll have perfect lemon crinkle cookies.

My cookies spread too much!

A common problem when making these Lemon Crinkle Cookies is that they flatten out way too much! Why?


This recipe calls for softened butter, not melted butter. The best way to get softened butter is to plan ahead. A couple of hours before you make these cookies set 1/2 cup of butter on the counter. As it sits there is will soften.

But if you are in a pinch you can microwave butter to soften it instead. Microwave in 5-second intervals rotating your cube of butter each time. Please please please use caution when softening this way. It can easily go from solid to melted in seconds! And in turn, your cookies will spread way too much.

Lemon Cookies rolled in powdered sugar

My cookie dough is sticky!

If you already used melted butter instead of softened butter, and your lemon crinkle cookie dough is sticky don’t worry! You have two options to fix this.

Pop your dough in the fridge for 30 minutes to solidify the dough a bit.


Add in small amounts of flour until your cookie dough comes together better. Definitely use my photo of the cookie dough above to base your cookie dough off of.

Freeze These Cookies

Luckily these cookies freeze super well. This is a great way to make Lemon Crinkle Cookies ahead of time.

To freeze, simply follow the directions, including rolling the dough in powdered sugar. Don’t bake! Instead flash-freeze on a parchment paper-lined plate. After an hour, stick all the dough balls in a freezer-safe bag. You should be able to keep these in the freezer for about 2 months before you want to use them.

To bake, put them directly on the cookie sheet and pop them in your preheated oven. Sometimes the cookies need an extra minute or 2 to bake correctly as well so check them often!

Lemon Crinkle Cookies

Variations of Lemon Crinkle Cookies

This post was originally posted in 2011! Since then I’ve received over 300 comments about how amazing these lemon cookies are. In some of these comments, I’ve noticed people putting their own spin on things, which I love! You are making these cookies for you, your family and friends so make it your way! I thought I’d share some of my favorite renditions of Lemon Crinkle Cookies below.

White Chocolate Chips. Add some creamy chocolatey-ness to your lemon crinkle cookies by mixing in white chocolate chips. Yum!

Gluten-Free. Yes, you can make these cookies gluten-free. Simply replace regular flour with your favorite, gluten-free flour blend (same amount needed). So easy, so thank you faithful and adventurous readers who did the experimenting for us.

Glaze. Either top with a simple vanilla glaze or with a lemon glaze. Mix together milk, powdered sugar and your choice of flavoring.

Different Citrus.  You can use an entirely different citrus to make these cookies. Think of the possibilities. Lime, Orange, or Grapefruit flavored crinkle cookies.

More Cookie Recipes to Try!

  • Glazed Lemon Cookies
  • Lemon Poppy Seed Cookies with Zucchini
  • Orange Cranberry Crinkle Cookies
  • Chewy Glazed Lemon Sugar Cookies
  • Lemon Sour Cream Sugar Cookies

Lemon Crinkle Cookies

These award-winning cookies will make you an addict. Lemon Crinkle Cookies are chewy, soft, and bursting with hints of lemon in every bite!

  • ½ cups butter (softened)
  • 1 cup granulated sugar
  • ½ teaspoons vanilla extract
  • 1 whole egg
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh lemon juice
  • ¼ teaspoons salt
  • ¼ teaspoons baking powder
  • ⅛ teaspoons baking soda
  • 1-½ cup all-purpose flour
  • ½ cups powdered sugar
  1. Preheat oven to 350 degrees. Grease light colored baking sheets with nonstick cooking spray and set aside. Or cover with parchment paper.

  2. In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest and juice. Scrape sides and mix again.

  3. Stir in flour, salt, baking soda, and baking powder slowly until just combined. Scrape sides of the bowl and mix again briefly.

  4. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on the baking sheet and repeat with remaining dough.

  5. Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to a cooling rack.

*If using a non stick darker baking tray, reduce baking time by about 2 minutes.

The post Lemon Crinkle Cookies appeared first on Lauren's Latest.

Original source: https://laurenslatest.com/lemon-crinkle-cookies/

There Is No Salsa In Yunnan

Southwestern China has its own way with charred tomatoes, cilantro, and chile. The moment I spotted the recipe for “Raw Vegetables with Charred Tomato–Chile Sauce” in Cooking South of the Clouds, a masterful exploration of the food of Yunnan in southwestern China published in 2018, I had one immediate thought: Chinese crudités! The book’s author, […]

The post There Is No Salsa In Yunnan appeared first on TASTE.

Original source: https://www.tastecooking.com/no-salsa-yunnan-fanqie-nanmi-tomato/

Crispy Fried Zucchini (Deep fried or Oven Fried)

Crispy Fried Zucchini is a delicious way to enjoy all of that summer zucchini from your yard…or your well-meaning neighbor or coworker. Zucchini is sliced into medallions, coated in a parmesan breadcrumb mixture and fried until crispy! 

Zucchini fries, grilled zucchini, and this fried zucchini recipe are exactly what you should make when you are trying to find new ways to prepare and cook zucchini. You’ll never run out of ways to serve this abundant garden veggie!

Fried zucchini chips stacked on a plate.

How to Make Fried Zucchini

This is the easy part! Make as much as you have zucchini for by doubling up the recipe…oh, and give some away, too! Feel free to make these with panko which is pre-packaged and pre-seasoned. Or make them with breadcrumbs and season them yourself like the recipe below. Easy peasy!

  1. Wash and dry the zucchini and trim the ends off. Slice each zucchini into ½” medallions.
  2. Prepare the egg mixture and the breadcrumb mixture (per recipe below).
  3. Dredge zucchini in flour, dip in the egg mixture, and then coat evenly in the bread crumbs. Press down on them to make sure they are completely coated. Repeat with remaining slices.

Zucchini slices being dipped in flour, an egg mixture, and then breaded.

How to Fry Zucchini

When it comes to frying zucchini there are a few different ways to do this. You can fry it in a pan with oil, in an air fryer, or avoid the oil altogether and bake them in the oven. No matter how you choose to cook them they will end up crispy, crunchy & delicious!

  • In a Pan: Preheat oil in a frying pan, drop the coated zucchini in. Cook on each side about 2 to 3 minutes or until the coating is crispy and golden brown on both sides.
  • In an Air Fryer: Preheat the air fryer to 375°F. Place the zucchini slices in a single layer, cooking for 8 mins or until crispy and golden brown.
  • Oven-Fried: If baking in the oven without oil, simply place the coins in a single layer on a baking sheet lined with parchment paper and spray with cooking spray. Bake for 18 to 20 minutes in an oven preheated to 400°F degrees.

Zucchini slices breaded on a baking sheet.

Drain on paper towels and serve hot with an assortment of dipping sauces. Try them with buttermilk ranch dip, a spicy chipotle mayo, or your favorite dipping sauce!

Still Have Zucchini?

  • Zucchini Noodles – a light and refreshing pasta!
  • Roasted Zucchini – just 5 mins prep
  • Easy Baked Zucchini – tender & crisp!
  • Zucchini Casserole – 3 main ingredients
  • Easy Stuffed Zucchini Boats – perfect family meal!
  • Zucchini Bread – freezes well

Fried Zucchini

Crispy Fried Zucchini is a delicious way to enjoy summer zucchini! Sliced into medallions, coated in a parmesan breadcrumb mixture and fried until crispy, this crispy fried zucchini will definitely become a family favorite.

  • 2 medium zucchini (about 1 1/2 lbs)
  • 2 eggs
  • 3/4 cup all-purpose flour
  • 1/2 cup grated parmesan cheese.
  • 2 cups seasoned bread crumbs
  • canola oil for frying
  1. Trim ends off zucchini and slice into 1/2″ slices.
  2. Beat eggs with salt and pepper to taste. Combine parmesan cheese and bread crumbs in a separate dish.
  3. Pour oil into a pan to 1/2″ deep and heat over medium heat.
  4. Dredge zucchini in flour, dip in eggs and finally dip in bread crumbs. Repeat with remaining slices.
  5. Add zucchini to the pan, a few at a time (don't crowd) cooking 2-3 minutes per side.

  6. Drain on paper towels.

Fried Zucchini chips stacked on a plate.
Fried Zucchini chips stacked on a plate.
Top image - fried zucchini chips stacked on a plate. Bottom image - sliced zucchini breaded on a baking pan.

Original source: https://www.spendwithpennies.com/crispy-fried-zucchini/

Strawberry Rhubarb Cobbler – perfect balance of sweet & tart!

Strawberry Rhubarb Cobbler may become one of your family’s all-time favorites. It’s an almost magical combination of fruity-sweet strawberries and sour-tart rhubarb, tied together with a buttery cake layer, making every bite indescribably delicious.

Like Peach Cobbler, this dessert is best served warm and topped with scoops of vanilla ice cream or dollops of whipped cream. Who knew this dessert could be so good!

A serving of strawberry rhubarb cobbler with a scoop of ice cream on top.

What is Cobbler?

Cobbler is a dessert with sugar-sweetened fruit baked with cake batter in the same pan. The batter threads its way to the top (looking like a cobbled street) as it bakes, delivering moist and melt-in-your-mouth tender globs of buttery cake in every bite. Cobbler can also be made with a biscuit-style topping (like  I use in my blueberry cobbler recipe).

Cobbler shouldn’t be confused with a fruit crisp; a crisp has a streusel-like topping with oats and at times nuts, fruit cobbler is made with a biscuit or cake-like layer. Making it a sweet, cakey, gooey dessert.

Two images showing the steps to prepare the sugar-sweetened strawberry rhubarb mixture.

To Make Strawberry Rhubarb Cobbler

The flavor options are endless for cobblers. Any fruit or berry that goes in a pie can also be used in cobblers. The combination of rhubarb and strawberry, however, produces a perfectly sweet & tart balance.

  1. Simmer strawberries & rhubarb in a pot with sugar until tender.
  2. Combine cake ingredients in a separate bowl (per recipe below).
  3. Melt butter in the bottom of a pan. Scoop the cake batter over the butter and carefully spoon in the fruit over the batter. Do not mix in.
  4. Bake until bubbling hot. Let sit and serve while still warm.

Two images showing the steps to prepare strawberry rhubarb cobbler.

How to Store It

Like any baked dessert, strawberry cobbler tastes best served fresh on the same day you make it.

  • To Refrigerate: Leftovers can be stored tightly covered at room temperature for 2-3 days, or in the fridge for up to four days. Although you’ll find the cake becomes soggy, the cobbler will retain its amazing flavor.
  • To Freeze: You can also freeze it for up to four months.
  • To Reheat:  Pop in the microwave for a few seconds, or in a 350°F oven until heated.

Strawberry Rhubarb cobbler baked in a pan.

Slow Cooker Cobbler

Cobbler cooks up great in the slow cooker too. Just follow the same procedure to prep and assemble as the oven-baked version.  Cook on high for 6 hours, or on low for 7-9 hours.

What a great treat to come home to after a long day at work!

More Delicious Fruit Cobblers

  • Blackberry Cobbler – perfectly sweet & tart
  • Apple Cobbler – simple & delicious!
  • Blueberry Cobbler – quick & easy dessert!
  • Peach Cobbler – sweet & juicy peaches!

Rhubarb Strawberry Cobbler

Fresh strawberries and tart rhubarb with a tender cobbler base.

  • 1 lb fresh or frozen strawberries (sliced 1/2" thick)
  • 1/2 lb fresh or frozen rhubarb (thinly sliced)
  • 1 1/4 cups sugar (divided)
  • 1 cup flour
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 3/4 cup milk
  • 1/4 cup butter
  1. Preheat the oven to 350°F.

  2. Place strawberries, rhubarb, and 1/2 cup of sugar in a medium saucepan. Simmer over medium heat until fruit is tender.

  3. In a large bowl, combine flour, remaining sugar, baking powder, cinnamon, and salt. Stir in milk.

  4. Melt butter in the microwave and spread into the bottom of a 9×11 glass baking dish.

  5. Drop batter over the butter. Spoon the warm fruit over the batter, trying to keep it relatively even. Don't stir it in!

  6. Bake 45-55 minutes or until cake is set.

  7. Let the cobbler cool for about 10 minutes before serving.

A serving of strawberry rhubarb cobbler with a scoop of ice cream on top.
A serving of strawberry rhubarb cobbler with a scoop of ice cream on top.
Top image - a serving of strawberry rhubarb cobbler with a scoop of ice cream on top. Bottom image - ssugar-sweetened rhubarb and strawberry mixture in a pot.

Original source: https://www.spendwithpennies.com/starwberry-rhubarb-cobbler/

Sriracha Grilled Shrimp (Appetizer or Meal)

Sriracha Grilled Shrimp is one of our favorite spicy summer recipes. Tender shrimp is marinated in a flavorful sriracha & garlic marinade and grilled to juicy perfection. 

This summer seafood favorite is perfect as an appetizer, snack or great tucked into shrimp tacos!

Sriracha Grilled Shrimp on a plate with lemons and parsley

This post is sponsored by Mirum, all opinions expressed are my own.

Summer Grilling

Summer is my favorite time of year for making great food on the grill (like Grilled Steak Fajitas). Grilling is easy, delicious and means we don’t have to heat up the house with the oven!

Unfortunately, along with grilling sometimes comes heartburn. In fact, Omeprazole ODT commissioned the “Prevent the Summer Burn” survey of 1,029 American heartburn sufferers and found that 42 percent categorize summer as the worst time for heartburn and more than half of sufferers claim that outdoor barbecues worsens their heartburn. This shouldn’t stop us from eating our favorites!

Always talk to your doctor or a licensed professional before taking a new medication.

If you’re a frequent heartburn sufferer, being proactive and taking Omeprazole Orally Disintegrating Tablets (also referred to as ODT) helps keep heartburn at bay. ODT can provide affordable relief to those of us that suffer from heartburn two or more days/week, and you can grab it at Walmart (or other retailers) while you’re grabbing your groceries! Find Omeprazole ODT at a retailer near you. If you’re like me, it’s not always easy to remember to take medication on time. Having tablets that can easily dissolve on the tongue means I can keep a stash in my purse and discreetly take them any time and any place (without water). Perfect for someone like me who is on the go all of the time!

Relief can come in as little as 24 hours but it can take up to 1-4 days for full effect and is not for immediate relief). They’re so convenient, simply place the strawberry-flavored tablet on your tongue and let it dissolve (they’re the same small size shown on the box). Being able to take heartburn medication easily and discreetly makes summers easier and definitely more enjoyable… and allows me to enjoy my favorite summer foods like these Sriracha Grilled Shrimp!

Use Omeprazole ODT as directed for 14 days to treat frequent heartburn. Do not take it for more than 14 days or more frequently than every 4 months unless directed by a doctor.

Raw shrimp with a grilled shrimp marinade ready to be mixed

Sriracha Marinade

This marinade is easy to make and it’s a little bit sweet and a little bit spicy!

I start with frozen shrimp (of course fresh works if you have it available in your area) and defrost in the fridge or under really cold water. Peeled & deveined shrimp is easy to make and easy to eat plus it’s better to enjoy the flavor of the marinade.

Marinate the shrimp for 30-60 minutes.

Spicy sriracha shrimp marinating in a bowl and ready to grill

How To Grill Shrimp

The key to keeping shrimp juicy and tender when grilling is to be sure you don’t  overcook it.

To Make Spicy Grilled Shrimp Skewers:

  1. Soak bamboo skewers in water for at least 30 minutes. This will help keep the shrimp from sticking to them, and prevent the wood from burning when it hits the grill.
  2. Marinate the shrimp in all of the ingredients for 30 minutes. Shrimp doesn’t need to marinate long, as it is a light seafood.
  3. Thread the shrimp on the skewers, and grill for 6-8 minutes. Serve and enjoy!

Sriracha Grilled Shrimp on skewers on a plate

What To Serve With Grilled Shrimp

Grilled shrimp is perfect with other summer favorites. I love enjoying them with creamy cucumber salad, mojitos, any summer salad – really. They’re perfect in tacos, and as a topper for just about any pasta dish – mainly scampi.

Spicy food is my favorite (you’ll find me adding jalapenos to just about everything I can), but heartburn is always a risk with my favorites. It doesn’t have to stop you from enjoying recipes like this one!

A bowl of sriracha grilled shrimp ready to serve with lemons

More Recipes You’ll Love

  • Shrimp Salad – great for lunch!
  • Bang Bang Shrimp such a fun appey
  • Garlic Grilled Shrimpperfect dinner
  • Sheet Pan Shrimp Boilanother summer favorite
  • Easy Shrimp Ceviche Recipe so fresh

Sriracha Grilled Shrimp

This grilled sriracha shrimp is one of our favorite spicy summer recipes! 

  • 1 lb medium shrimp (peeled and deveined)
  • 1/4 cup butter (melted and cooled)
  • 2 tablespoons olive oil
  • 1 teaspoon parsley
  • 3 cloves garlic (minced)
  • 1 teaspoon honey
  • 1 tablespoon lemon zest
  • 3 tablespoons sriracha
  • cilantro for garnish
  1. Soak bamboo skewers in water for at least 30 minutes.
  2. Combine all ingredients in a large bowl and toss well. Marinate 30 minutes.
  3. Thread shrimp on skewers. Preheat grill to medium high heat.
  4. Grill shrimp 6-8 minutes or until cooked through.

Taking Omeprazole ODT is simple: 1 dose every 24 hours for 14 days.  Do not take Omeprazole Orally Disintegrating Tablets for more than 14 days and do not take it more often than every four months unless directed to do so by your Physician.

I am excited to have partnered with Mirum to bring you this belly-warming recipe.  While I was compensated for this post, all thoughts and opinions are my own.  Working with great brands I love allows me to keep bringing you the great recipes you love!
We love making this sriracha grilled shrimp with honey recipe for salads or shrimp tacos. It's a delicious grilled shrimp recipe that everyone loves! #spendwithpennies #srirachagrilledshrimp #grilledshrimp #srirachashrimp #sriracha #shrimp #grilled
We love making this sriracha grilled shrimp with honey recipe for salads or shrimp tacos. It's a delicious grilled shrimp recipe that everyone loves! #spendwithpennies #srirachagrilledshrimp #grilledshrimp #srirachashrimp #sriracha #shrimp #grilled

Original source: https://www.spendwithpennies.com/sriracha-grilled-shrimp/

Cucumber Tomato Salad (easy and fresh)

Cucumber Tomato Salad is a classic salad, light, cooling, and oh-so refreshing. This easy salad is made with sliced cucumbers & juicy tomatoes and enhanced with slivers of red onion and a tangy vinaigrette dressing.

Serve cucumber tomato onion salad next to grilled or roasted meats or fish, such as marinated beef or chicken kabobs, grilled salmon, or pork tenderloin.

Cucumber tomato salad in a wooden bowl.

How to Make Cucumber Tomato Salad

When the farmer’s markets start overflowing with juicy garden fresh veggies, I take my cue to make a big bowl of cucumber tomato salad.

  1. Combine all dressing ingredients (per recipe below).
  2. Slice all vegetables and toss with the dressing.

I love using a combination of fresh or dried oregano and basil in this salad to bring out its Mediterranean essence. Chopped fresh dill and-or parsley deliver equally excellent herbal notes.

Overview of cucumber tomato salad ingredients in a wooden bowl.

English cucumber is ideal for this recipe. The peels are tender enough that there’s no need to remove them, and the seeds are virtually nonexistent. If you only have regular salad cukes on hand, those are perfectly suitable as well. Just peel them, and, if the seeds seem tough, scoop them out and then slice.

Dressing for Cucumber Tomato Salad

Honestly, this salad really doesn’t need much, a simple dressing allows the flavor of the veggies to shine and keeps the salad light and fresh.

A splash of vinegar and a bit of olive oil with salt & pepper. I most often use red wine vinegar but you can use your favorite (infused oils and vinegars are great here too).

Cucumber tomato salad ingredients in a wooden bowl with dressing being poured on top.

Can I Make it Ahead?

This salad tastes great served cold and can be made ahead. Of course it’s best made the day you’re serving it but you can keep it for a couple of days and drain any juices. Whenever I’m planning this dish and need to get a jump on dinner, I partially prep the tomato-cucumber salad.

  1. In the same bowl you plan to make the salad, whisk together the wine vinegar, olive oil, herbs, salt and pepper.
  2. Peel and cut the onion into slivers and toss in the vinaigrette.
  3. Cover and refrigerate for up to a day in advance.

The onions will stay crunchy while helping the dressing mellow and develop flavor. To assemble the salad, all you have to do is slice the cucumbers and tomatoes, toss with the onion and vinaigrette mixture, and briefly refrigerate before serving.

More Fun Additions

You can have a lot of fun with this recipe, by treating it as a foundation. Go ahead and layer in other fresh and tasty ingredients like crumbled feta, mozzarella balls, avocado chunks or chopped fennel bulb. Got stale bread? Even better, turn this into a Panzanella Salad to make it a meal!

The options are limited only by your own creativity!

Salads with a Cucumber Crunch

  • Creamy Cucumber Salad – summertime staple!
  • Cucumber Onion Salad – light & refreshing
  • Cucumber Avocado Salad – simple 3 ingredient dressing!
  • Cucumber Dill Salad – made with a lemon vinaigrette
  • Creamy Cucumber Pasta Salad – potluck favorite!

Cucumber Tomato Salad

This fresh summer salad provides the perfect crunch!

  • 1 long English cucumber (sliced)
  • 2-3 large tomatoes (diced)
  • 1/2 red onion (sliced)
  • 1 tablespoon fresh herbs (parsley, basil and/or dill, optional)
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • salt & pepper (to taste)
  1. Combine all ingredients in a bowl and toss well.
  2. Refrigerate at least 20 minutes before serving.

Cucumber tomato salad in a wooden bowl.
Cucumber tomato salad in a wooden bowl.
Top image - cucumber tomato salad in a wooden bowl. Bottom image - cucumber tomato salad ingredients in a wooden bowl with dressing being poured ontop.

Original source: https://www.spendwithpennies.com/cucumber-tomato-salad/

In The Mood For A Cookie ?

Tip: The baking time will vary depending on how many cookie sheets are in the oven at the same time. I have found that if two cookie sheets are in the oven, the cookies below take 20 minutes. If one sheet is in the oven then the cookies take 15 minutes to bake.

Honey Oatmeal Raisin Cookies

Makes 2 dozen


3 tablespoons butter, room temperature
1/2 cup brown sugar
1/4 cup honey
1 egg
1 tablespoon water
1/2 cup whole wheat flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1 1⁄2 cups rolled oats, not instant
1 cup raisins


Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper.
Using a mixer with the paddle attachment, mix together the butter, brown sugar, honey, egg, and water thoroughly.
Sift together the dry ingredients then stir in the oats. Add the dry ingredients to the wet mixture and combine. Stir in the raisins.

Drop by teaspoonfuls onto the cookie sheet. Bake 15-20 minutes, switching the pans on the racks after 10 minutes. Cool on the pan for 5 minutes and then move to a wire rack. Keep in an airtight container or freeze.

Peanut Butter-Chocolate Chip Cookies

Makes 3 dozen


1/2 cup very soft room temperature unsalted butter
1/2 cup natural creamy peanut butter
1/4 cup granulated sugar
2/3 cup packed brown sugar
1 teaspoon vanilla extract
1 large egg
1/2 teaspoon baking soda
1/2 teaspoon salt
11/2 cups all-purpose flour
1 cup of chocolate chips


Preheat the oven to 350 degrees F. Line two cookie sheets with parchment paper. The butter should sit on the counter for a few hours to get very soft.

Beat the butter with the peanut butter in an electric mixer until smooth. Add brown sugar and granulated sugar and mix until creamy.
Beat in vanilla, egg, baking soda, and salt. Mix in the flour, a ½ cup at a time, until the cookie dough comes together. Stir in chocolate chips.
Using a cookie scoop drop cookie dough balls onto prepared cookie sheets. Bake cookies for 15-20 minutes, switching pans on the oven racks after 10 minutes. Cool on the pan for 5 minutes and then move to a wire rack.
Store in an airtight container for up to 3 days or freeze.

Original source: https://jovinacooksitalian.com/2019/08/14/in-the-mood-for-a-cookie/

Chantilly Cream Recipe

Simple yet perfect Chantilly Cream! This recipe is an essential part of every sweet tooth’s kitchen. A perfect whipped topping to almost any dessert. If you love the taste of this chantilly cream with fresh berries, you will definitely love my decadent Berry Chantilly cake recipe. Ingredients for Chantilly Cream Heavy whipping cream– Make sure…

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The post Chantilly Cream Recipe appeared first on Simply Home Cooked.

Original source: https://simplyhomecooked.com/chantilly-cream-recipe/

Blueberry Ricotta Pancakes

Easy to make Blueberry Ricotta Pancakes recipe! These delicious light and fluffy pancakes are easy to make and a perfect go-to pancake recipe. If you love blueberries on your pancakes or even crepes, then you have to make this blueberry pie filling. This recipe was originally posted on July 22, 2016, we’ve tweaked it a bit…

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The post Blueberry Ricotta Pancakes appeared first on Simply Home Cooked.

Original source: https://simplyhomecooked.com/blueberry-ricotta-pancakes/

50 Healthy School Lunch Ideas

Back to school time means we’re all looking for easy and healthy school lunch ideas. Browse this list of 50 ideas to get more variety in your day.

I’m posting these 50 Healthy School Lunch Ideas because my daughter is starting school in September. And, wouldn’t ya know my child doesn’t like sandwiches. GREAAAAAAT.

School Lunch Ideas

But, I was exactly like her growing up so lucky for me I know a thing or two about lunches that don’t completely revolve around sliced bread and meat. My mom always packed a healthy, well-balanced lunch that I for the most part enjoyed. Sometimes, I’d get the occasional sandwich, but all in all, it was just a series of snacks put together that covered all the basic food groups. That’s usually how I throw lunches together for Brooke. Protein (dairy included in this), carb, fruit, veg.

School Lunch Ideas

So, here’s a list of 50 {yes, that’s FIFTY!} healthy lunches that my daughter happens to like that you can try out on your little ones this coming school year:

1. Greek Yogurt, granola, peppers, baby tomatoes, grapes, mini muffin

2. Ham & cheese mini bagel, banana, a cup of greek yogurt, sugar snap peas

3. Peanut butter & Banana tortilla roll-ups, unsweetened applesauce pouch, celery sticks

4. Cracker pizza, broccoli with ranch, apple slices

5. Hummus & Veggie Wraps, dried fruit, crackers

6. Tex-Mex Chopped Veggie Taco Dip, tortilla chips, orange slices, frozen Greek yogurt tube

School Lunch Ideas

7. Four Cheese Pepperoni Pizza Knots, carrot sticks, a cup of diced unsweetened peaches

8. Southwest Pepper Turkey Egg Cups, watermelon cubes, fruit leather, celery sticks

9. Veggies and dip, cheese stick, banana mini muffin, trail mix

10.  Tuna fish on a croissant,  mini chocolate doughnut muffins, baby carrots, yogurt

11. Tuna Pasta Salad with Dill & peas, unsweetened applesauce pouch, red pepper slices

Cottage Cheese and Fruit

12. Basil & Pecan Chicken Salad, crackers, cucumber slices, blueberries

13. Macaroni Salad, cheese stick, apple, fruit leather, cauliflower pieces

14. Tuna California Club Sandwich, babybel cheese, dried fruit, celery sticks.

15. Hummus, pita, cucumber slices, carrot sticks, homemade granola bar

16. Cottage cheese, peanut butter sandwich crackers, strawberries, baby carrots

17. Roasted Red Pepper Dip, deli turkey, soft pita, veggies, grapes

Pita Pockets

18. Coconut Curry Chicken Salad, tortilla chips, cherries, tube yogurt

19. Turkey and cream cheese tortilla pinwheels, dried fruit, baby tomatoes,

20. Cucumber tea sandwiches, apple slices with peanut butter, cheese stick

21. Chicken Caesar Pasta salad, homemade granola bar, strawberries

22. Homemade Lunchables with meat, cheese, crackers + juice box, raspberries, unsweetened applesauce pouch

Lunch Box

23. Mini Salad Pita Pockets, pretzels, carrot sticks, mandarin oranges

24. PB&J tortilla roll up, Cocoa-Nut Almond Energy Balls, grapes, bell pepper slices

25. BLT on a soft roll, fruit leather, cheese stick, sugar snap peas

26. Ham & Cheese Melt Deviled Eggs, tube yogurt, strawberries, celery sticks

27. Laughing cow cheese wedges, pretzels, fresh cherries, lemon poppyseed mini muffin

28. Chicken & Ranch Wraps, goldfish crackers, peach, celery sticks

Turkey Slider

29. Sesame Noodle Salad, mixed fruit cup, yogurt, watermelon cubes

30. Turkey and cheese roll, goldfish crackers, green pepper slices, strawberries, nectarine

31. Fancy Chicken Salad on a mini bagel, dried fruit, black olives, cauliflower pieces

32. Green smoothie, peanut butter sandwich crackers, pear slices, trail mix

33. Jalapeño Artichoke Dip, crackers, orange bell peppers, sugar snap peas, watermelon, dried apricots

Vegetables, Chips and Dip

34. Homemade Pizza Lunchable with pita, pizza sauce, grated cheese, pepperoni, grapes, black olives, broccoli + ranch

35. Chicken soft taco, banana, unsweetened applesauce pouch, mini muffin

36. Apple slices turned into peanut butter sandwiches, yogurt raisins, cheese stick, baby tomatoes

37. Mini bagel ham sandwich, cheese stick, cucumber slices, apple, pretzels

38. Leftover slice of quiche, cherries, celery and carrot sticks, homemade crackers

39. Mini Cheese tray: Brie cheese wedge, crackers, grapes, strawberries, baby carrots

40. Tuna Fish, crackers, cheese cubes, pear, yogurt covered raisins

Cheese and Fruit

Warm School Lunch Ideas

41. Chicken Noodle Soup, crackers, apple slices, homemade granola bar

42. Homemade Spaghetti-Os, pear, cucumber slices, soft dinner roll

43. Easy Chicken Tortilla Soup, trail mix, cornbread muffin {leftovers :)}

44. Secret Ingredient Tomato Soup, biscuit, a cup of greek yogurt, fruit leather

45. Irish Beef Stew, crackers, blueberries, side salad

46. Simple Chili, grapes, cheese stick, trail mix

47. Macaroni and Cheese, a cup of fruit, carrot sticks, ranch

48. Tomato Basil Alphabet Soup, chocolate milk box, garlic toast, strawberries

Bagel Sandwich

49. Sweet and Sour Meatballs, rice, yogurt, apple slices

50. Spaghetti, fruit smoothie, yogurt raisins, broccoli and ranch

Looking for even more school lunch ideas?

  • 50 (more!) School Lunch Ideas
  • School Lunch Guide
  • Packing Healthy Lunches for Back to School
  • After School Snack Board

The post 50 Healthy School Lunch Ideas appeared first on Lauren's Latest.

Original source: https://laurenslatest.com/50-school-lunch-ideas-healthy-easy/