cooking zone: Heather

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Strawberry Pineapple Ambrosia Salad

Strawberry Pineapple Ambrosia Salad is a vintage recipe made modern with the addition of fresh strawberries and pineapple. It’s cool, creamy, tangy, and the perfect addition to the summer potluck table!

I love desserts that I can justify calling a salad and this Strawberry Pineapple Ambrosia salad is no exception! When I’m at a potluck I always wonder if I should leave the fruity salads off my plate until I’m ready for dessert, but I usually can’t wait. I mean it is called a salad, after all. I guess I can just be grateful that I live in a world where dessert salads exist.

Hey guys, it’s Heather from Heather Likes Food and I’m a new contributor here at TSRI. I’m so excited to share some of my favorite recipes with you each month. Simple, delicious food is my love language and I hope it’s yours too!

This Strawberry Pineapple Ambrosia Salad is studded with fresh strawberries and pineapple that takes this vintage salad to a whole new level. I absolutely love the contrast that the fresh fruit adds!

It also has mandarin oranges, crushed pineapple, shredded coconut, cool whip, sour cream and marshmallows! If you think marshmallows don’t belong in salads, think again! They add a texture you can’t find anywhere else and I think you’ll love it. Some of my favorite marshmallow salads (outside of this Ambrosia salad) are Raspberry Oreo Fluff and Cranberry Fluff Salad.

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes. The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!! Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!! And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today! The Simple Kitchen <-- click here to order.

WHERE TO ORDER:

🔥 Amazon 🔥 Barnes & Noble 🔥 Books-a-Million 🔥 IndieBound

Helpful Tips to make Strawberry Pineapple Ambrosia Salad:

Make sure to drain the mandarin oranges and crushed pineapple really well. I like to place them in a colander first thing and let them drain over a bowl until I’m ready. Getting as much juice drained off of them as you can will ensure a nice, fluffy salad that isn’t bogged down with extra juice.
Use full-fat Cool Whip and Sour Cream. Fresh pineapple has an enzyme in it that breaks down certain foods like fat free cool whip and sour cream. If used, these fat free products will curdle and not have the same texture as their full-fat friends.
Mix gently. Mandarin oranges are particularly fragile and while still tasty, the salad won’t look as pretty if the oranges are broken up.
You can substitute homemade whipped cream for the cool whip. Combine heavy cream, 1/4 cup powdered sugar and 1 teaspoon vanilla extract. Beat with an electric mixer until stiff peaks form.

What you will need to make Strawberry Pineapple Ambrosia Salad:

Mesh Colander - Draining the canned fruit well is essential to a nice, fluffy salad and a good colander will make short work of that.
Silicone Spatula - A sturdy silicone spatula will make mixing this salad thoroughly and gently a breeze.
Pineapple Corer/Peeler- We eat a lot of fresh pineapple in my house and I love this little gadget! It makes cutting a pineapple so quick and easy!

Enjoy!

With love from our simple kitchen to yours.

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Check out more of our favorite fruit salad recipes:

Hawaiian Cheesecake Salad
Summer Berry Cheesecake Salad
Strawberry Banana Cheesecake Salad
Snickers Caramel Apple Cheesecake Salad
Peach Cobbler Cheesecake Salad
Red, White and Blue Cheesecake Salad
Pina Colada Cheesecake Salad

Yield: 12Author: Heather Cheney

Strawberry Pineapple Ambrosia Salad

Strawberry Pineapple Ambrosia Salad is a vintage recipe made modern with the addition of fresh strawberries and pineapple. It’s cool, creamy, tangy, and the perfect addition to the summer potluck table!

Ingredients

8 ounces full fat cool whip
1/2 cup full fat sour cream
1 tablespoon vanilla extract
1 tablespoon lemon juice
20 ounces crushed pineapple, well drained
½ cup sweetened shredded coconut
2 cups fresh strawberries, quartered
1 tablespoon sugar
2 cups fresh pineapple, peeled, cored and cut into bite-sized pieces
11 ounces mandarin oranges, well drained
10 ounces mini marshmallows

Instructions

In a large bowl whisk together cool whip, sour cream, vanilla extract and lemon juice. Fold in crushed pineapple and coconut until well combined.
In a small bowl combine strawberries with sugar and allow to sit for 5 minutes. Drain off excess liquid and add strawberries to the salad.
Add and fold fresh pineapple, mandarin oranges and marshmallows into the bowl, mixing until all ingredients are combined.
Cover and refrigerate for at least 1 hour before serving.

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Sumber https://www.theslowroasteditalian.com

Author musicforlive

Outback Copycat Alice Springs Chicken

Outback Copycat Alice Springs Chicken is bursting with flavor and so easy to prepare! It is no wonder its one of the most popular menu items at Outback Steakhouse! Tender chicken, honey mustard sauce, sautéed mushrooms, bacon and Swiss cheese turn ordinary, plain chicken into a meal you’ll want again and again!

Forget waiting for a table at the steakhouse when you can make Outback Alice Springs Chicken easily at home!

It’s a recipe that is so easy to recreate yourself you’ll wonder why you haven’t made it before now.

I love copycat recipes because they allow you to save a ton of money and know exactly what ingredients you’re feeding your family.

Besides, who doesn’t like preparing and serving a meal that tastes like it came from a restaurant?!

Hey guys, it’s Heather from Heather Likes Food and I’m a new contributor here at TSRI. I’m so excited to share some of my favorite recipes with you each month.

Simple, delicious food is my love language and I hope it’s yours too!

This Copycat Alice Springs chicken is full of so much flavor and takes just handful of steps to prepare, leaving you with time to prepare a side or two for the ultimate dinner.

This Better Than Costco Mac and Cheese, Brown Butter Fettuccini Alfredo or Roasted Broccoli of Insanity would pair perfectly with it!

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.

The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!

Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!

And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today! The Simple Kitchen <-- click here to order.

WHERE TO ORDER:

🔥 Amazon 🔥 Barnes & Noble 🔥 Books-a-Million 🔥 IndieBound

Helpful Tips to make Copycat Outback Alice Springs Chicken:

Use a plastic Zip lock bag to marinade your chicken in. Doing this allows the chicken to be fully immersed in the honey mustard sauce and makes for easier cleanup, too.
Add a pinch of salt to the mushrooms while they are cooking. The salt not only seasons the mushrooms, but helps them release their moisture, which means a faster cooking time.
Use parchment paper to line your baking sheet. The sweet honey mustard sauce will run off the chicken and burn onto the baking sheet as it cooks. Lining it with parchment paper creates a non-stick surface for the chicken and makes cleanup a breeze!

What you will need to make Copycat Outback Alice Springs Chicken:

Baking Sheets - Good, sturdy baking sheets will last for years and bake much more evenly than cheaply made ones.
Heavy-bottomed Skillet – Whether it’s stainless steel, cast iron, or non-stick, a good, heavy bottomed skillet will, just like the baking sheets, cook more evenly and allow you to get that nice, pretty sear on the chicken that adds a lot of flavor.
Cheese Grater – Hand grated cheese melts better than store-bought shredded cheese because it doesn’t have the added starches that prevent caking. I much prefer to grate my own cheese whenever possible and a good cheese grater makes the job a lot easier!

Enjoy!

With love from our simple kitchen to yours.

Do you ❤ love ❤ TSRI? Don't miss another recipe. Click here to Subscribe to by Email and receive new recipes in your inbox every day!

Don't miss a thing! Follow us on Facebook | Twitter | Pinterest | Instagram ❤ ❤ ❤

Check out more of our favorite copycat recipes:

Chipotle's Copycat Barbacoa
Olive Garden Copycat Zuppa Toscana
Chipotle Copycat Slow Cooker Pork Carnitas
Olive Garden Copycat Vino Bianco
Panera Copycat Broccoli Cheddar Soup
Copycat Red Lobster Cheddar Bay Biscuits

Outback Copycat Alice Springs Chicken

food, recipe, chicken

American

Yield: 4Author: Heather Cheney

Outback Copycat Alice Springs Chicken

Outback Copycat Alice Springs Chicken is bursting with flavor and so easy to prepare! It is no wonder its one of the most popular menu items at Outback Steakhouse! Tender chicken, honey mustard sauce, sautéed mushrooms, bacon and Swiss cheese turn ordinary, plain chicken into a meal you’ll want again and again!

prep time: 1 hour 10 Min cook time: 35 minstotal time: 1 hours and 45 mins

Ingredients

1/2 cup honey
1/2 cup Dijon mustard
3 tablespoons mayonnaise
1 tablespoon fresh lemon juice
salt and pepper
4 boneless skinless chicken breast halves
2 tablespoons olive oil
6 slices bacon, cooked until crispy and cut in half
2 cups button mushrooms
1 tablespoon butter
1 cup Monterrey Jack Cheese, grated
Fresh Parsley, chopped

Instructions

Whisk together honey, Dijon mustard, mayonnaise, and lemon juice in a small bowl until smooth. Reserve ½ cup of sauce and set aside. Pour remaining honey mustard sauce into a gallon-sized Zip lock bag and add chicken. Marinade for 1 hour, up to 24 hours.
Preheat oven to 400 degrees and line a baking sheet with parchment paper.
In a heavy-bottomed skillet, heat 2 tablespoons of olive oil over medium-high heat until it shimmers.
Remove chicken from the marinade with tongs and place into hot skillet. Season each side with salt and pepper and cook until golden brown but not cooked through, working in batches as not to over-crowd the pan.
Place browned chicken on prepared baking sheet.
In the same skillet, add butter and melt over medium heat. Stir in mushrooms and a pinch of salt, and cook until tender and starting to brown. Remove from heat.
Divide and spoon mushrooms over the chicken breasts, followed by 2 slices of bacon, and the Monterrey jack cheese.
Bake for 10-15 minutes or until the thickest part of the chicken reaches 165 degrees.
Top with fresh parsley and serve with reserved honey mustard sauce for dipping.

Sumber https://www.theslowroasteditalian.com

Author musicforlive

Cheesy Taco Pasta Salad

Cheesy Taco Pasta Salad takes your favorite taco ingredients and wraps them up with tender cheese tortellini for a fusion of flavors, in the ultimate taco salad. It is sure to be your next potluck favorite!

How to Make Taco Pasta Salad:

I love keeping prepared salads in my fridge during the summer months. They keep so well and make a perfect, cool and filling lunch.

This Taco Tortellini Salad brings two worlds of flavor into one big bowl and it keeps in the fridge for days, making it a perfect grab-and-go lunch.

Hey guys, it’s Heather from Heather Likes Food and I’m a new contributor here at TSRI. I’m so excited to share some of my favorite recipes with you each month.

Simple, delicious food is my love language and I hope it’s yours too!

This Taco Tortellini Pasta salad includes seasoned ground beef, sweet bell peppers, cherry tomatoes, black olives, green onion, and the best part—crushed Nacho Cheese Doritos!

They add that cheesy crunch that makes this salad incredible.

To make things super easy, we’re using bottled Catalina Dressing to dress this tortellini salad. It adds a sweetness and tang that compliments the rich cheese tortellini and ground beef and really makes the flavors in this salad pop.

If you’re looking for other salads that keep well in the fridge for a quick summer lunch, check out this Somen Noodle Salad with Grilled Chicken or this Bowtie Chicken Caesar Salad.

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.

The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!

Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!

And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today! The Simple Kitchen <-- click here to order.

WHERE TO ORDER:

🔥 Amazon 🔥 Barnes & Noble 🔥 Books-a-Million 🔥 IndieBound

Helpful Tips to make Taco Pasta Salad:

Make sure to cook the tortellini just until tender. Overcooked tortellini will be more likely to turn soggy and fall apart in your salad.
Add the Doritos to the salad just before serving so they stay crunchy. If you’re taking this salad to a potluck, crush the chips in a big layer on the top so every serving gets a good helping. If keeping in your fridge for individual servings, take a handful of chips and crush them over the top of your plate before eating.
Drain your cooked ground beef well. Make sure to remove any excess fat from your cooked ground beef before seasoning. Since this is a cold salad, ground beef that has not been drained can taste gritty and undesirable.

What you will need to make Taco Pasta Salad:

Large slotted spoon- Use this to remove the cooked tortellini from the cooking water to avoid broken pasta and uneven draining.
Wooden Spoon- You’ll want a nice, sturdy spoon to help you stir this hearty salad together
Mixing Bowl- This tortellini salad is perfect for a crowd and will need a large bowl to mix and store it in.

Enjoy!

With love from our simple kitchen to yours.

Do you ❤ love ❤ TSRI? Don't miss another recipe. Click here to Subscribe to by Email and receive new recipes in your inbox every day!

Don't miss a thing! Follow us on Facebook | Twitter | Pinterest | Instagram ❤ ❤ ❤

Check out more of our favorite pasta salad recipes:

Hawaiian Tortellini Pasta Salad
Muffaletta Tortellini Salad
Greek Tortellini Pasta Salad
Creamy Tortellini Pasta Salad
Pizza Tortellini Pasta Salad

Chicken Bacon Ranch Pasta Salad

Taco Pasta Salad

food, recipe, Pasta

American

Yield: 8-10Author: Heather Cheney

Taco Pasta Salad

Taco Pasta Salad takes south-of-the-border ingredients and wraps them up with tender cheese tortellini for a fusion of flavors, sure to be your next potluck favorite!

Ingredients

1/2 pound ground beef
1/2 packed taco seasoning
16 ounces frozen cheese tortellini
1/2 cup sliced black olives
1 orange bell pepper, chopped
1 cup cherry tomatoes, quartered
3 green onions, chopped
1 bottle catalina dressing
1/2 bag Nacho Cheese Doritos, Crushed

Instructions

Cook Cheese tortellini according to packaged directions. Remove from cooking water with a slotted spoon and transfer to a large mixing bowl.
Meanwhile, in a medium skillet over medium high heat cook ground beef until cooked through. Add taco seasoning (about 1 1/2 tablespoons). Stir to combine. Add 1/4 cup water and cover. Allow to cook for 5-7 minutes. Remove cover and cook until the liquid cooks off. Set aside.
Combine tortellini with cooked and seasoned ground beef, olives, bell pepper, cherry tomatoes, and green onions.
Dress salad with Catalina Dressing, adding just enough to coat all of the ingredients. Taste and add additional dressing as needed.
Top salad with crushed Doritos just before serving.

https://zeromediasystem.blogspot.com//search?q=cheesy-taco-pasta-salad

Author musicforlive