Picture this: flaky, tender salmon, enveloped in a fragrant herb crust, and drizzled with a tangy, creamy mustard sauce. It’s the kind of dish that feels both elegant and comforting, perfect for a weeknight dinner that feels special or a relaxed weekend gathering. Today, I’m sharing my go-to recipe for herb-crusted salmon with a vibrant mustard sauce that’s guaranteed to become a new favorite.

Herb Crusted Salmon

• 1lb Salmon
• 2 TBSP melted butter
• 1 lemon, cut in half
• Salt and pepper

Topping:

• 3/4 cup Panko bread crumbs
• 2 TBSP olive oil
• 2 TBSP chopped parsley
• 2 TBSP shredded parmesan cheese
• 3 cloves garlic, mined’
• Salt and pepper

Mustard sauce:

• 1/3 cup mayonnaise
• 1/4 cup sour cream
• 1 TBSP Dijon mustard
• 1 TBSP fresh lemon juice
• Salt and pepper to taste

Preheat the oven to 400 degrees.

In a small bowl, combine the bread crumbs, olive oil, chopped parsley, cheese, and garlic.

Place the salmon on a cooking sheet lined with parchment or foil. Brush the salmon with melted butter and season with salt and pepper. Squeeze 1/2 of a lemon over the top.

Sprinkle the crumb mixture over the salmon and pat down. Bake in the oven for 13-20 minutes.

While the salmon bakes, whisk together the mayonnaise, sour cream, dijon-style mustard, and lemon juice from the other half of the lemon. Add salt and pepper to taste. Remove salmon from oven, top with mustard sauce and enjoy!

Herb Crusted Salmon with Mustard Sauce

• Author: Jen

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This Herb Crusted Salmon with Mustard Sauce is both elegant and comforting and perfect for a weeknight dinner!

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Ingredients

• 1lb Salmon
• 2 TBSP melted butter
• 1 lemon, cut in half
• Salt and pepper

Topping:

• 3/4 cup Panko bread crumbs
• 2 TBSP olive oil
• 2 TBSP chopped parsley
• 2 TBSP shredded parmesan cheese
• 3 cloves garlic, mined’
• Salt and pepper

Mustard sauce:

• 1/3 cup mayonnaise
• 1/4 cup sour cream
• 1 TBSP Dijon mustard
• 1 TBSP fresh lemon juice
• Salt and pepper to taste

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Instructions

1. Preheat the oven to 400 degrees
2. In a small bowl, combine the bread crumbs, olive oil, chopped parsley, cheese, and garlic
3. Place the salmon on a cooking sheet lined with parchment or foil
4. Brush the salmon with melted butter and season with salt and pepper
5. Squeeze 1/2 of a lemon over the top
6. Sprinkle the crumb mixture over the salmon and pat down
7. Bake in the oven for 13-20 minutes
8. While the salmon bakes, whisk together the mayonnaise, sour cream, dijon-style mustard, and lemon juice from the other half of the lemon
9. Add salt and pepper to taste
10. Remove salmon from oven, top with mustard sauce

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Does the idea of a delicious, home-cooked meal with minimal effort sound too good to be true? Well, my friends, it’s not! Today, we’re diving into the world of slow cooker magic with a classic pot roast recipe that’s bursting with flavor and fall-off-the-bone tender beef. This recipe features all the comforting flavors you know and love: savory roast, perfectly cooked vegetables, and a rich, satisfying gravy (optional, but highly recommended!). Plus, the slow cooker does all the hard work, allowing you to set it and forget it while your kitchen fills with mouthwatering aromas. So, grab your favorite cut of beef, some hearty veggies, and get ready to create a pot roast masterpiece that will have everyone coming back for seconds!

Slow Cooker Pot Roast:

• 4-5lb chuck roast
• onion powder
• 2 cups water
• 2 tsp Better than Bouillon Beef Base
• 1lb baby carrots
• baby potatoes
• 1 onion, chopped
• 3 cloves garlic
• 2 TBSP flour
• salt
• pepper

Season both sides of the pot roast with onion powder, salt and pepper. On the stovetop, heat a pan over med-high heat.  Add olive oil to the pan and place the roast in the pan. Sear both sides, about 3-4 minutes each side.

Remove the roast and add to a slow cooker. Return the same pan to the stovetop. Add 2 cups of water and 2 tsp of the Better than Bouillon beef base. Bring to a boil and pour into the slow cooker. Add lid and cook on low for 8-10 hours.

During the last 2-3 hours, add the vegetables and continue to cook. Remove the roast and vegetables from the slow cooker and cover with foil to keep warm.

To make the gravy, pour the broth from the crock pot into a saucepan over medium heat. Spoon a small amount of broth into a bowl and add the flour. Stir together until flour clumps form. Pour the contents of the flour-broth bowl back into the saucepan. Turn the heat to high and boil for 2 minutes. Return to a low simmer and it’s ready! Place the roast onto a serving dish and top with gravy!

Slow Cooker Pot Roast

• Author: Jen

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This Slow Cooker Pot Roast features comfort flavors the whole family will love!

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Ingredients

• 4-5lb chuck roast
• onion powder
• 2 cups water
• 2 tsp Better than Bouillon Beef Base
• 1lb baby carrots
• baby potatoes
• 1 onion, chopped
• 3 cloves garlic
• 2 TBSP flour
• salt
• pepper

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Instructions

1. Season both sides of the pot roast with onion powder, salt and pepper
2. On the stovetop, heat a pan over med-high heat
3. Add olive oil to the pan and place the roast in the pan
4. Sear both sides, about 3-4 minutes each side
5. Remove the roast and add to a slow cooker
6. Return the same pan to the stovetop
7. Add 2 cups of water and 2 tsp of the Better than Bouillon beef base
8. Bring to a boil and pour into the slow cooker
9. Add lid and cook on low for 8-10 hours
10. During the last 2-3 hours, add the vegetables and continue to cook
11. Remove the roast and vegetables from the slow cooker and cover with foil to keep warm

To make the gravy:

1. Pour the broth from the crock pot into a saucepan over medium heat
2. Spoon a small amount of broth into a bowl and add the flour
3. Stir together until flour clumps form
4. Pour the contents of the flour-broth bowl back into the saucepan
5. Turn the heat to high and boil for 2 minutes
6. Return to a low simmer and it’s ready
7. Place the roast onto a serving dish and top with gravy

 

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There’s nothing quite like the comforting warmth of a slow cooker on a chilly day. This Slow Cooker Pierogi & Kielbasa Casserole is the ultimate comfort food, a hearty and delicious meal that’s perfect for busy weeknights or cozy weekends. With just a few simple ingredients and minimal effort, you can create a delicious and satisfying dish that the whole family will love. Indulge in the rich flavors of Eastern Europe packed with tender pierogis, savory kielbasa, and a creamy, cheesy sauce. It’s the perfect comfort food to warm you up on a cold winter’s night.

Slow Cooker Pierogi & Kielbasa Casserole:

• 3 packages of pierogis
• 4 cups of chicken broth
• (1) 8 oz block of cream cheese
• 1 cup shredded cheddar cheese
• 1 lb Kielbasa sliced
• salt and pepper to taste.
• green onions, to garnish

In a Crockpot, add three cups of chicken broth, frozen pierogis, slice kielbasa, and shredded cheddar cheese. Make sure that the ingredients are evenly distributed.

Set the Crockpot on high for 3-4 hours, or low for 6 hours.

30 minutes before the end of the cooking time, warm the block of cream cheese with the remaining 1 cup of chicken broth. You can ether use the microwave or stovetop. When warm, whisk until you reach a  smooth consistency.

Pour the smooth cream cheese mixture into the crockpot and stir until well integrated. Sprinkle in the remaining shredded cheese over top. Cover the Crockpot and set to cook on low for an additional 30 minutes.

Serve hot and garnish with sliced green onions if desired. Enjoy!

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Mornings were made for the comforting smell of just-baked flaky goodness. And what could be more comforting than a golden crescent roll, stuffed with all your favorite breakfast goodies? If you’re craving a warm, satisfying breakfast that’s super quick (and easy to prep ahead of time)? You’re in luck! These breakfast crescent rolls are the answer to your morning prayers. Using pre-made crescent dough, you can whip up a batch of these savory delights in minutes. Perfect for busy weekdays or lazy weekend brunches, they’re customizable, kid-friendly, and guaranteed to disappear fast. Let’s get rolling!

Breakfast Crescent Rolls:

• 1/2 cup cooked sausage
• 4 strips of bacon, cooked and chopped
• 3/4 cup cheese of your choice
• 3 cooked scrambled eggs
• (1) 7.5 oz container of whipped cream cheese,  plain or dill flavored
• 1/4 cup chopped cilantro or chopped green onions
• 2 crescent roll tubes
• Salt and pepper

Open the crescent roll containers and lay out. Pinch the dough together to make a large rectangle.

Spread the cream cheese over the entire surface of the dough.

Sprinkle the remaining ingredients (meat, eggs, cheese,  and cilantro) over the surface. Add some salt and pepper.

Use both hands to roll dough tightly so you will have one long roll. Cut into 8-10 pieces using a sharp knife.

Transfer to a baking sheet lined with parchment paper. Bake at 350 for 25 minutes, or until golden brown.

Breakfast Crescent Rolls

• Author: Jen

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Description

These Breakfast Crescent Rolls are warm, satisfying and perfect for busy weekdays or lazy weekend brunches!

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Ingredients

• 1/2 cup cooked sausage
• 4 strips of bacon, cooked and chopped
• 3/4 cup cheese of your choice
• 3 cooked scrambled eggs
• (1) 7.5 oz container of whipped cream cheese, plain or dill flavored
• 1/4 cup chopped cilantro or chopped green onions
• 2 crescent roll tubes
• Salt and pepper

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Instructions

1. Open the crescent roll containers and lay out
2. Pinch the dough together to make a large rectangle
3. Spread the cream cheese over the entire surface of the dough
4. Sprinkle the remaining ingredients (meat, eggs, cheese,  and cilantro) over the surface
5. Add some salt and pepper
6. Use both hands to roll dough tightly so you will have one long roll
7. Cut into 8-10 pieces using a sharp knife
8. Transfer to a baking sheet lined with parchment paper
9. Bake at 350 for 25 minutes, or until golden brown
10. Remove from oven and serve warm

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Remove from oven and service warm. Enjoy!

The post Breakfast Crescent Rolls appeared first on Gather Lemons.

There’s something undeniably comforting about a warm bowl of soup, isn’t there? And when that soup is brimming with tender, savory postickers (those delightful little filled dumplings!), well, you’ve got a recipe for pure bliss. Today, we’re diving into the wonderful world of Potsticker Soup, a dish that’s both satisfying and surprisingly easy to make. Get ready to cozy up with a spoon and experience a taste of homemade goodness!

Recipe from Gimme Some Oven

Potsticker Soup:

• 2 TBSP olive oil
• 8 oz mushrooms, thinly sliced
• 2 TBSP fresh ginger
• 4 cloves garlic, minced
• 6 cups chicken broth
• 2 TBSP Soy sauce
• 16-20 oz frozen potstickers
• 5 scallions, thinly sliced (white and greens divided)
• 3 baby bok choy, ends trimmed off and leaves separated
• 2 tsp sesame oil
• sepper and salt to taste

Heat 1 TBSP of olive oil in a large stockpot over med-high heat. Add mushrooms and the white part of the green onions and sauté. Stir occasionally, until browned.  Add the remaining TBSP of olive oil, add garlic and ginger and cook for 1-2 minutes, until fragrant.

Add the broth and soy sauce and stir to combine. Continue to cook until broth boils.  Add frozen potstickers and half of the scallions, bok choy and stir. Cook for about 4 minutes or until pot stickers are done. Add sesame oil, salt, pepper to taste.

Serve immediately and garnish with remaining scallions. Enjoy!

Potsticker Soup

• Author: Jen

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This Potsticker Soup is a bowl of tender popstickers combined with delightful filled dumplings which equals homemade goodness! 

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Ingredients

 

Potsticker Soup:

• 2 TBSP olive oil
• 8 oz mushrooms, thinly sliced
• 2 TBSP fresh ginger
• 4 cloves garlic, minced
• 6 cups chicken broth
• 2 TBSP Soy sauce
• 16-20 oz frozen potstickers
• 5 scallions, thinly sliced (white and greens divided)
• 3 baby bok choy, ends trimmed off and leaves separated
• 2 tsp sesame oil
• sepper and salt to taste

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Instructions

1. Heat 1 TBSP of olive oil in a large stockpot over med-high heat
2. Add mushrooms and the white part of the green onions and sauté
3. Stir occasionally, until browned
4. Add the remaining TBSP of olive oil, add garlic and ginger and cook for 1-2 minutes, until fragrant
5. Add the broth and soy sauce and stir to combine
6. Continue to cook until broth boils
7. Add frozen potstickers and half of the scallions, bok choy and stir
8. Cook for about 4 minutes or until pot stickers are done
9. Add sesame oil, salt, pepper to taste
10. Serve immediately and garnish with remaining scallions

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Is there anything more satisfying than the chewy, slightly salty goodness of a warm pretzel? How about when you pair those little bites of heaven with a rich, velvety cheddar cheese sauce? Get ready, friends, because today we’re diving headfirst into a recipe for the ultimate snack: homemade pretzel bites with a seriously addictive cheddar cheese dip. Perfect for game day, movie night, or just a “treat yourself” moment, these little guys are guaranteed to disappear fast!

Recipe from Clara Quick Dinners

Pretzel Bites with Cheddar Cheese Sauce:

• 1 1/2 cup warm water
• 2 1/4 tsp active dry yeast (1 packet)
• 1 TBSP granulated sugar
• 4 cups flour
• 1 tsp salt
• 1/4 cup unsalted butter, melted
• 2/3 cup baking soda
• 10 cups boiling water

Topping:

• 1 egg, beaten (for egg wash)
• coarse salt

Cheddar Cheese Sauce:

• 2 TBSP unsalted butter
• 2 TBSP flour
• 2 cups sharp cheddar cheese, shredded
• 1/2 tsp garlic powder
• 1/4 tsp mustard powder
• salt and pepper, to taste

In a large mixing bowl, add warm water, sugar and yeast. Stir and let sit for 5 minutes, until foamy. Add flour, salt, and melted butter.  Mix until a dough forms.

Knead the dough on a floured surface for 5-7 minutes, or until smooth and elastic. Place dough in greased bowl, cover, and let rise for 1 hour, or until it doubles in size.

Shaping Pretzel Bites:

Preheat the oven to 425. Prepare baking sheets with parchment paper, punch down the dough and divide into 4 equal parts

Roll each part into a long rope, about 12  inches and cut each rope into 1 inch pieces to make the pretzel bites

Baking the Bites:

In a large pot, bring 10 cups of water and the baking soda to a boil. Add pretzel bites in small batches, boiling for about 30 seconds and remove with a slotted spoon to drain the excess water. Place on prepared baking sheets.

Brush each pretzel bite with beaten egg and sprinkle with coarse salt. Bake 12-5 minutes or until golden brown. 

Cheddar Cheese Sauce: 

In a saucepan, melt the the butter over medium heat. Whisk in the flour and cook for 1 minute. Gradually whisk in the milk and cook until thickened, about 3- 4 minutes.

Add cheese, garlic powder, mustard powder, salt and pepper.  Stir until smooth and melted. Serve and Enjoy!

Pretzel Bites with Cheddar Cheese Sauce

• Author: Jen

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Description

These Pretzel Bites with Cheddar Cheese Sauce are little bites of heaven which are guaranteed to disappear fast!

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Ingredients

• 1 1/2 cup warm water
• 2 1/4 tsp active dry yeast (1 packet)
• 1 TBSP granulated sugar
• 4 cups flour
• 1 tsp salt
• 1/4 cup unsalted butter, melted
• 2/3 cup baking soda
• 10 cups boiling water

Topping:

• 1 egg, beaten (for egg wash)
• coarse salt

Cheddar Cheese Sauce:

• 2 TBSP unsalted butter
• 2 TBSP flour
• 2 cups sharp cheddar cheese, shredded
• 1/2 tsp garlic powder
• 1/4 tsp mustard powder
• salt and pepper, to taste

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Instructions

Pretzel dough:

1. In a large mixing bowl, add warm water, sugar and yeast, stir and let sit for 5 minutes, until foamy
2. Add flour, salt, and melted butter
3. Mix until a dough forms
4. Knead the dough on a floured surface for 5-7 minutes, or until smooth and elastic
5. Place dough in greased bowl, cover, and let rise for 1 hour, or until it doubles in size

Shaping Pretzel Bites:

1. Preheat the oven to 425
2. Prepare baking sheets with parchment paper, punch down the dough and divide into 4 equal parts
3. Roll each part into a long rope, about 12  inches and cut each rope into 1 inch pieces to make the pretzel bites

Baking the Bites:

1. In a large pot, bring 10 cups of water and the baking soda to a boil
2. Add pretzel bites in small batches, boiling for about 30 seconds and remove with a slotted spoon to drain the excess water
3. Place on prepared baking sheets
4. Brush each pretzel bite with beaten egg and sprinkle with coarse salt
5. Bake 12-5 minutes or until golden brown

Cheddar Cheese Sauce: 

1. In a saucepan, melt the the butter over medium heat
2. Whisk in the flour and cook for 1 minute
3. Gradually whisk in the milk and cook until thickened, about 3- 4 minutes
4. Add cheese, garlic powder, mustard powder, salt and pepper
5. Stir until smooth and melted

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The post Pretzel Bites with Cheddar Cheese Sauce appeared first on Gather Lemons.

If there’s one thing I love about entertaining, it’s sharing a dish that gets everyone talking. And let me tell you, this jalapeño crab artichoke dip is a serious conversation starter. Creamy, cheesy, and packed with savory crab and tender artichokes, it’s got just the right kick from fresh jalapeños to keep things interesting without overwhelming your taste buds. Get ready to impress your guests (or just treat yourself!) with this unbelievably delicious and surprisingly easy appetizer.

Jalapeno Crab Artichoke Dip:

• 8 oz cream cheese
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 2 cloves garlic, minced
• 1/4 cup green onions, sliced
• (1) 14 oz can artichoke hearts, chopped 
• 1 jalapeno, seeds removed and diced
• 1/2 lb crab meat
• 2 TBSP lemon juice, or juice from one lemon
• 1 cup parmesan cheese
• 1/4 cup butter, melted
• salt and pepper, to taste

In a mixing bowl, add cream cheese, mayo, sour cream, minced garlic, diced jalapenos, the white part of your green onions, chopped artichoke hearts, crab meat, and 1 cup of cheese. Mix until combined.  Add the lemon juice and salt and pepper to taste.

Transfer to an oven safe dish and drizzle the melted butter over the top.

Bake in the oven on the top rack at 350 for 25 minutes.  If the top doesn’t brown, you can broil it to get that nice golden brown finish.  This will only take a couple minutes so be sure to watch it! Remove from oven and sprinkle green onions over the top. Serve warm!

Serve with sliced baguette or tortilla chips. This recipe makes a pretty generous amount, so you can store it in the refrigerator for 2 days. Just reheat in microwave.

Jalapeño Crab Artichoke Dip

• Author: Jen

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Description

This Jalapeno Crab Artichoke Dip is creamy, cheesy, and packed with savory crab and tender artichokes!

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Ingredients

• 8 oz cream cheese
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 2 cloves garlic, minced
• 1/4 cup green onions, sliced
• (1) 14 oz can artichoke hearts, chopped
• 1 jalapeno, seeds removed and diced
• 1/2 lb crab meat
• 2 TBSP lemon juice, or juice from one lemon
• 1 cup parmesan cheese
• 1/4 cup butter, melted
• salt and pepper, to taste

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Instructions

1. In a mixing bowl, add cream cheese, mayo, sour cream, minced garlic, diced jalapenos, the white part of your green onions, chopped artichoke hearts, crab meat, and 1 cup of cheese
2. Mix until combined
3. Add the lemon juice and salt and pepper to taste
4. Transfer to an oven safe dish and drizzle the melted butter over the top
5. Bake in the oven on the top rack at 350 for 25 minutes
6. If the top doesn’t brown, you can broil it to get that nice golden brown finish
7. This will only take a couple minutes so be sure to watch it
8. Remove from oven and sprinkle green onions over the top
9. Serve warm with sliced baguette or tortilla chips

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Notes

This recipe makes a pretty generous amount, so you can store it in the refrigerator for 2 days. Just reheat in microwave.

The post Jalapeño Crab Artichoke Dip appeared first on Gather Lemons.

There are few things as satisfying as the smell of freshly baked bread, but what if that bread also had the chewy, salty crust of a perfect pretzel? That’s right, we’re talking about pretzel rolls! These golden-brown beauties are an absolute game-changer, whether you’re serving them alongside a hearty soup, stuffing them with your favorite deli meats, or just enjoying them warm with a smear of butter. Get ready to elevate your bread-making game, because today we’re diving into a recipe that will have you baking bakery-worthy pretzel rolls right in your own kitchen.

Pretzel Rolls:

• 1 1/4 cup lukewarm water 
• 2 1/4 tsp yeast 
• 1 tsp sugar
• 3 /12 cups flour
• 2 tsp salt
• 1/4 cup melted butter 
• sea salt, to sprinkle on top of rolls

For the baking soda bath:

• 4 cups water
• 1/4 cup baking soda

Add yeast and warm water together.  Allow to sit for 1 minute.

Add the flour, sugar, and salt to a mixing bowl. On a low setting, with the dough hook attachment, mix together. Add  3 TBSP melted butter and yeast water.  Mix until the dough pulls away from the side of the mixing bowl and the dough is no longer sticky.

Sprinkle your surface with flour as needed. Knead the dough for 8 minutes, or until dough can be stretched without breaking.  Return to the bowl and cover. Let sit for 1 hour. (It should double in size.)  After 1 hour, punch dough with your fist.

Divide the dough into 12 equal pieces. Shape into balls and place on a baking sheet lined with parchment paper. Set aside and allow to rise for 30 minutes.

Boil water with baking soda. Add each roll, 2 at a time, and boil for 30 seconds. Then, flip them over and boil for another 30 seconds. Remove from the pot and place on a prepared baking sheet. Brush with butter and sprinkle with corse salt. Bake for 22 minutes at 400 degrees. Remove from oven serve warm or cooled enjoy!

Pretzel Rolls

• Author: Jen

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Description

These Pretzel Rolls consist of chewy, salty crusts and satisfying smells of freshly baked bread that is sure to please everyone!

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Ingredients

• 1 1/4 cup lukewarm water
• 2 1/4 tsp yeast
• 1 tsp sugar
• 3 /12 cups flour
• 2 tsp salt
• 1/4 cup melted butter
• sea salt, to sprinkle on top of rolls

For the baking soda bath:

• 4 cups water
• 1/4 cup baking soda

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Instructions

1. Add yeast and warm water together
2. Allow to sit for 1 minute
3. Add the flour, sugar, and salt to a mixing bowl
4. On a low setting, with the dough hook attachment, mix together
5. Add  3 TBSP melted butter and yeast water
6. Mix until the dough pulls away from the side of the mixing bowl and the dough is no longer sticky
7. Sprinkle your surface with flour as needed
8. Knead the dough for 8 minutes, or until dough can be stretched without breaking
9. Return to the bowl and cover
10. Let sit for 1 hour (It should double in size) 
11. After 1 hour, punch dough with your fist
12. Divide the dough into 12 equal pieces
13. Shape into balls and place on a baking sheet lined with parchment paper
14. Set aside and allow to rise for 30 minutes
15. Boil water with baking soda
16. Add each roll, 2 at a time, and boil for 30 seconds
17. Then, flip them over and boil for another 30 seconds
18. Remove from the pot and place on a prepared baking sheet
19. Brush with butter and sprinkle with corse salt
20. Bake for 22 minutes at 400 degrees
21. Remove from oven serve warm or cooled

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Who says you can’t have your cheesecake and drink it too? This Cherry Cheesecake Smoothie brings together the irresistible flavors of a classic dessert in a quick, healthy, and utterly delicious way. Perfect for a speedy breakfast, a post-workout pick-me-up, or a sweet treat! It’s everything you love about cherry cheesecake, blended! The next time you’re craving a decadent cherry cheesecake, but just don’t have the time (or the willpower) to bake one, blend this up and your dilemma is solved! 

Cherry Cheesecake Smoothie:

• 1 cup greek vanilla yogurt
• 3 TBSP whipped cream cheese
• 1/2 cup fresh cherries, pitted
• 1/2 cup ice cubes 
• 1 scoop protein powder 
• graham crackers, crushed for garnish

Start with 1/4 cup of cherries and add to a small blender (like a magic bullet). Blend until you have small cherry bits and add to the bottom of a smoothie glass.

Add the yogurt, cream cheese, ice cubes, protein powder, and remaining cherries. Blend until smooth.  Add to your glass over the cheery bits.

Top off with crushed graham cracker for garnish.  Enjoy!

Cherry Cheesecake Smoothie 

• Author: Jen

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Description

This Cherry Cheesecake Smoothie brings together the irresistible flavors of a classic dessert in a quick, healthy, and utterly delicious way!

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Ingredients

• 1 cup greek vanilla yogurt
• 3 TBSP whipped cream cheese
• 1/2 cup fresh cherries, pitted
• 1/2 cup ice cubes
• 1 scoop protein powder
• graham crackers, crushed for garnish

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Instructions

1. Start with 1/4 cup of cherries and add to a small blender (like a magic bullet)
2. Blend until you have small cherry bits and add to the bottom of a smoothie glass
3. Add the yogurt, cream cheese, ice cubes, protein powder, and remaining cherries
4. Blend until smooth
5. Add to your glass over the cheery bits
6. Top off with crushed graham cracker for garnish

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There’s nothing quite like the smell of chili simmering in the slow cooker all day. It’s the ultimate comfort food, perfect for a chilly evening, game day gathering, or a busy weeknight when you crave a hearty and satisfying meal. This recipe for Slow Cooker Chili is my go-to. It’s packed with flavor, requires minimal effort, and always delivers delicious results. Let’s get cooking!

Slow Cooker Chili:

• 2 LB ground beef
• 1 onion, diced
• 1 green or red pepper, diced
• 1 jalapeno, diced
• 4 cloves of garlic, minced
• 1 1/2 TBSP chili powder
• (1) 28 oz can of crushed tomatoes
• (1) 14 oz can of diced tomatoes
• 1 TBSP tomato paste
• 14 oz beef stock
• 1 tsp paprika
• 1 tsp cumin
• 1 can red kidney beans
• 1 can black beans
• Salt and Pepper

In a sauce pan, add the diced onions and ground beef. Cook for 8 minutes or until cooked through. Add garlic and cook for one more minute. Add to slow cooker.

Add the rest of the ingredients to the slow cooker and mix well.

Cover and cook on low for 5-6 hours.  

Serve and top with sour cream, chopped green onions, and/or shredded cheese. Enjoy!

Slow Cooker Chili

• Author: Jen

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Description

This Slow Cooker Chili is the ultimate comfort food and perfect for those chilly evenings!   

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Ingredients

• 2 LB ground beef
• 1 onion, diced
• 1 green or red pepper, diced
• 1 jalapeno, diced
• 4 cloves of garlic, minced
• 1 1/2 TBSP chili powder
• (1) 28 oz can of crushed tomatoes
• (1) 14 oz can of diced tomatoes
• 1 TBSP tomato paste
• 14 oz beef stock
• 1 tsp paprika
• 1 tsp cumin
• 1 can red kidney beans
• 1 can black beans
• Salt and Pepper

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Instructions

1. În a sauce pan, add the diced onions and ground beef
2. Cook for 8 minutes or until cooked through
3. Add garlic and cook for one more minute
4. Add to slow cooker
5. Add the rest of the ingredients to the slow cooker and mix well
6. Cover and cook on low for 5-6 hours
7. Serve and top with sour cream, chopped green onions, and/or shredded cheese

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Remember those hot summer days, sipping on an ice-cold glass of perfectly tart and sweet lemonade? Now, imagine all that sunshiney flavor, plus the juicy burst of fresh raspberries, baked into a soft, chewy cookie. This recipe perfectly captures the essence of summer in every single bite: Raspberry Lemonade Cookies.  If you’re anything like us, you’re always on the hunt for that perfect dessert that screams “summer.” Something light, refreshing, and bursting with flavor. Imagine the zesty zing of fresh lemon meeting the vibrant sweetness of raspberries, all wrapped up in a tender, chewy cookie. 

Recipe from The Fit Peach

Raspberry Lemonade Cookies:

• 1/2 cup butter
• 1 cup sugar
• 1 egg
• 1 tsp vanilla extract
• 1 TBSP lemon juice
• 2 TBSP lemon zest
• 1 1/2 cup flour
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 2/3 frozen raspberries, broken into small pieces

In a large bowl, beat butter and sugar until creamy. Add egg, vanilla and lemon juice. Mix until incorporated.

On a very low setting, mix in the lemon zest, flour, baking powder, and baking soda. Careful not to over mix.

Gently fold the raspberries into the batter. Only fold a couple times to avoid over mixing. Chill dough for at least 30 minutes.

Scoop the dough onto a parchment paper lined baking sheet. Cook at 350 for 14-16 minutes (for large cookies) or 10-12 minutes (for small cookies).

Allow cookies to cool on the baking sheet before transfering to cooling rack.  Enjoy!

Raspberry Lemonade Cookie

• Author: Jen

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Description

This Raspberry Lemonade Cookie is a zesty zing of fresh lemon combined with a vibrant sweetness of raspberries, all wrapped up in a tender, chewy cookie!

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Ingredients

• 1/2 cup butter
• 1 cup sugar
• 1 egg
• 1 tsp vanilla extract
• 1 TBSP lemon juice
• 2 TBSP lemon zest
• 1 1/2 cup flour
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 2/3 frozen raspberries, broken into small pieces

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Instructions

1. In a large bowl, beat butter and sugar until creamy
2. Add egg, vanilla and lemon juice
3. Mix until incorporated
4. On a very low setting, mix in the lemon zest, flour, baking powder, and baking soda
5. Careful not to over mix
6. Gently fold the raspberries into the batter
7. Only fold a couple times to avoid over mixing
8. Chill dough for at least 30 minutes
9. Scoop the dough onto a parchment paper lined baking sheet
10. Cook at 350 for 14-16 minutes (for large cookies) or 10-12 minutes (for small cookies)
11. Allow cookies to cool on the baking sheet before transfering to cooling rack

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The post Raspberry Lemonade Cookie appeared first on Gather Lemons.

Greek Chicken and Lemon Orzo

Let’s face it, after a long day, the last thing many of us want to do is spend an hour (or more!) in the kitchen, juggling multiple pans and a sink full of dishes. But what if I told you there’s a ridiculously flavorful, incredibly satisfying meal that comes together in just one pot and is on your table in under 30 minutes?

Enter the 30-Minute One-Pot Greek Chicken and Lemon Orzo. Imagine tender, succulent chicken, perfectly cooked orzo, and the vibrant, sun-kissed flavors of the Mediterranean, all mingling together in a single pot. This dish isn’t just easy; it’s a culinary escape to the Greek Isles, offering bright lemon notes, savory herbs, and a comforting warmth that will have everyone asking for seconds. Get ready to reclaim your evenings and delight your taste buds – your new weeknight favorite has arrived!

Recipe from Julias Album 

Chicken:

• 1.5 lb boneless, skinless chicken thighs
• 1 tsp paprika
• 1/4 tsp salt
• 1/4 tsp red pepper flakes
• 2 TBSP Olive oil

Greek Lemon Orzo:

• 1 TBSP Olive oil
• 8 oz grape tomatoes, sliced in half
• 5 garlic cloves, minced
• 1 tsp dried oregano
• 1/4 tsp salt
• 3 sprigs fresh spinach, chopped
• 3 TBSP fresh lemon juice
• 2 cups cooked orzo
• 15 oz chickpeas, canned

Feta Cheese Mixture:

• 6 oz feta cheese crumbles
• 1 TBSP olive oil
• 1 TBSP fresh lemon juice
• 1/4 tsp dried oregano
• 2 TBSP chopped fresh oregano

Season the chicken thighs with dried oregano, paprika, salt and red pepper flakes.

Add 2 TBSP olive oil to a large skillet at medium heat. Add the chicken thighs and cook the chicken undisturbed for 5 minutes. Flip the chicken and reduce the heat to medium-low and cook for 5 more minutes, or until the chicken is completely cooked through. Remove chicken and set aside.

Using the same pan, add half of the tomatoes, minced garlic, 1 tsp dried oregano, salt, and 1 TBSP of olive oil. Cook on medium heat for about 2 minutes or until tomatoes soften.

Stir in fresh spinach until it wilts. Add cooked orzo and drained chickpeas. Add 3 TBSP of fresh lemon juice and the remaining tomatoes and mix until combined.

In a medium bowl, combine the feta cheese with 1 TBSP olive oil, 1 TBSP fresh lemon juice, and both the fresh and dried oregano. Mixed until all cheese is coated.

Mix half of the feta cheese mixture into the skillet. Add the sliced cooked chicken and top with the rest of the feta mixture. Season with salt and pepper. Enjoy!

Greek Chicken and Lemon Orzo

• Author: Jen

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Description

This Greek Chicken and Lemon Orzo is a flavorful and satisfying meal that is ready in 30 minutes!

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Ingredients

Chicken:

• 1.5 lb boneless, skinless chicken thighs
• 1 tsp paprika
• 1/4 tsp salt
• 1/4 tsp red pepper flakes
• 2 TBSP Olive oil

Greek Lemon Orzo:

• 1 TBSP Olive oil
• 8 oz grape tomatoes, sliced in half
• 5 garlic cloves, minced
• 1 tsp dried oregano
• 1/4 tsp salt
• 3 sprigs fresh spinach, chopped
• 3 TBSP fresh lemon juice
• 2 cups cooked orzo
• 15 oz chickpeas, canned

Feta Cheese Mixture:

• 6 oz feta cheese crumbles
• 1 TBSP olive oil
• 1 TBSP fresh lemon juice
• 1/4 tsp dried oregano
• 2 TBSP chopped fresh oregano

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Instructions

1. Season the chicken thighs with dried oregano, paprika, salt and red pepper flakes
2. Add 2 TBSP olive oil to a large skillet at medium heat
3. Add the chicken thighs and cook the chicken undisturbed for 5 minutes
4. Flip the chicken and reduce the heat to medium-low and cook for 5 more minutes, or until the chicken is completely cooked through
5. Remove chicken and set aside
6. Using the same pan, add half of the tomatoes, minced garlic, 1 tsp dried oregano, salt, and 1 TBSP of olive oil
7. Cook on medium heat for about 2 minutes or until tomatoes soften
8. Stir in fresh spinach until it wilts
9. Add cooked orzo and drained chickpeas
10. Add 3 TBSP of fresh lemon juice and the remaining tomatoes and mix until combined
11. In a medium bowl, combine the feta cheese with 1 TBSP olive oil, 1 TBSP fresh lemon juice, and both the fresh and dried oregano
12. Mixed until all cheese is coated
13. Mix half of the feta cheese mixture into the skillet
14. Add the sliced cooked chicken and top with the rest of the feta mixture
15. Season with salt and pepper

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The post Greek Chicken and Lemon Orzo appeared first on Gather Lemons.

Looking for a dish that’s both comforting and elegant? This Brie and Apple Stuffed Chicken is the perfect answer. Juicy chicken breasts filled with creamy brie and sweet, tart apples create a flavor combination that’s simply divine. It’s an impressive meal that’s surprisingly easy to make, perfect for a special occasion or a cozy weeknight dinner.

Recipe from

Brie and Apple Stuffed Chicken:

• 2 full chicken breasts
• 1 granny smith apple, thinly sliced
• 1 wedge of Brie, sliced 
• Salt and pepper, to taste

For Glaze:

• 2 TBSP maple syrup
• 1 tsp dijon mustard
• 1/4 tsp dried thyme
• 1 garlic glove, minced

Whisk all the glaze ingredients together and set aside

To make stuffed Chicken: Preheat the oven to 400 degrees.

Lay the chicken breast flat on a cutting board and cut a slit into each one; about 3/4 of the way through. Season both sides with salt and pepper.

In a frying pan with a bit of olive oil,  add the chicken breast and sear for 2-3 minutes per side.  Remove the chicken and stuff them with sliced apples and brie.

Placed the stuffed chicken on a baking sheet lined with parchment paper, brush each breast with the glaze.

Bake for 20-22, or until the chicken is cooked all the way through. (Internal temp of 165.)

Brie and Apple Stuffed Chicken 

• Author: Jen

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Description

This Brie and Apple Stuffed Chicken is an impressive meal that’s surprisingly easy to make!

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Ingredients

• 2 full chicken breasts
• 1 granny smith apple, thinly sliced
• 1 wedge of Brie, sliced
• Salt and pepper, to taste

For Glaze:

• 2 TBSP maple syrup
• 1 tsp dijon mustard
• 1/4 tsp dried thyme
• 1 garlic glove, minced

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Instructions

Whisk all the glaze ingredients together and set aside

To make stuffed Chicken:

Preheat the oven to 400 degrees

Lay the chicken breast flat on a cutting board and cut a slit into each one; about 3/4 of the way through

Season both sides with salt and pepper

In a frying pan with a bit of olive oil, add the chicken breast and sear for 2-3 minutes per side

Remove the chicken and stuff them with sliced apples and brie

Placed the stuffed chicken on a baking sheet lined with parchment paper, brush each breast with the glaze

Bake for 20-22, or until the chicken is cooked all the way though (Internal temp of 165)

 

 

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Recipe found at:

 https://kaleforniakravings.com/apple-and-brie-stuffed-chicken-breast/Recipe

The post Brie and Apple Stuffed Chicken  appeared first on Gather Lemons.

Remember the joy of a warm Pop-Tart on a busy morning? That flaky crust, the sweet, fruity filling, and that iconic frosting drizzle. Well, what if I told you that joy could be multiplied tenfold with a homemade version? Forget those crumbly, often-stale store-bought pastries. We’re talking about Homemade Blueberry Pop Tarts today, and trust me, they’re a game-changer. Imagine a golden, buttery crust encasing a bursting-with-flavor blueberry filling, all topped with a sweet glaze that melts in your mouth. Get ready to rediscover a childhood favorite, elevated to gourmet status.

Homemade Blueberry Pop Tarts:

Blueberry Filling:

• 1 lb fresh blueberries
• 1 tsp lemon zest
• 1 1/2 TBSP lemon juice
• 1/3 cup sugar
• 1 TBSP cornstarch
• 1 TBSP water

Pop-Tart Crust:

• 3/4 cup (1.5 sticks) of unsalted butter, grated
• 1 3/4 cup flour
• 1/3 cup sugar
• 1/4 tsp salt
• up to 1/2 cup cold ice water

Icing:

• 1 cup powdered sugar
• 1 tsp vanilla
• 1 1/2 TBSP milk

In a medium sauce pan, add blueberries, lemon zest, lemon juice, and sugar. Bring to a boil over medium heat. In a small bowl, add cornstarch and water  and stir together. Add to the blueberry mixture. Turn down the heat and simmer for about 10 minutes, stirring often.  Remove from the heat and allow to cool.For the crust, add shredded butter, flour, sugar and salt. Work together with a pastry cutter until you have a crumble mixture. Add cold water 1 TBSP at a time until you can form a ball.  Chill for 45 minutes.  Remove from the fridge and roll out the dough to a 9×12 rectangle. Cut into 2.5×4 inch rectangles. 

Add 1 1/2 TBSP of filling and add a second layer of dough. Seal with a fork around all edges. Poke the top of each pop tart with a fork to vent.  Place on a baking sheet lined with parchment paper and bake at 400 degrees for 25 minutes.

Remove from oven and allow to cool completely.

With a mixer, add powder sugar, vanilla, and gradually add milk. Mix until combined and get desired consistency.  Top off each cooled pastry with icing and add sprinkles. Enjoy!!

Homemade Blueberry Pop-tarts

• Author: Jen

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Description

These Homemade Blueberry Pop-tarts are bursting with flavor and topped with a sweet glaze that melts in your mouth! 

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Ingredients

Blueberry Filling:

• 1 lb fresh blueberries
• 1 tsp lemon zest
• 1 1/2 TBSP lemon juice
• 1/3 cup sugar
• 1 TBSP cornstarch
• 1 TBSP water

Pop-Tart Crust:

• 3/4 cup (1.5 sticks) of unsalted butter, grated
• 1 3/4 cup flour
• 1/3 cup sugar
• 1/4 tsp salt
• up to 1/2 cup cold ice water

Icing:

• 1 cup powdered sugar
• 1 tsp vanilla
• 1 1/2 TBSP milk

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Instructions

To make the filling:

1. In a medium sauce pan, add blueberries, lemon zest, lemon juice, and sugar
2. Bring to a boil over medium heat
3. In a small bowl, add cornstarch and water and stir together
4. Add to the blueberry mixture
5. Turn down the heat and simmer for about 10 minutes, stirring often
6. Remove from the heat and allow to cool

To make the crust:

1. Add shredded butter, flour, sugar and salt
2. Work together with a pastry cutter until you have a crumble mixture
3. Add cold water 1 TBSP at a time until you can form a ball
4. Chill for 45 minutes
5. Remove from the fridge and roll out the dough to a 9×12 rectangle
6. Cut into 2.5×4 inch rectangles
7. Add 1 1/2 TBSP of filling and add a second layer of dough
8. Seal with a fork around all edges
9. Poke the top of each pop tart with a fork to vent
10. Place on a baking sheet lined with parchment paper and bake at 400 degrees for 25 minutes
11. Remove from oven and allow to cool completely

To make the icing:

1. With a mixer, add powder sugar, vanilla, and gradually add milk
2. Mix until combined and get desired consistency
3. Top off each cooled pastry with icing and add sprinkles

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The post Homemade Blueberry Pop-tarts appeared first on Gather Lemons.

There’s something incredibly satisfying about biting into a perfectly pan-fried gyoza! That delicate crisp bottom, the tender wrapper, and the juicy, flavorful filling. While store-bought options are convenient, making gyozas from scratch is a culinary adventure that’s far more rewarding than you might imagine. It allows for endless customization, ensures the freshest ingredients, and frankly, they just taste better. Get ready to impress yourself (and your taste buds!) with your very own batch of homemade gyoza.

Homemade Gyozas

• 52 wonton wrappers
• 1 lb ground chicken, turkey, or pork
• 2 cups cabbage, shredded
• 2 garlic cloves, minced
• 1 TBSP sesame oil
• 1 TBSP soy sauce
• 1 tsp salt
• 1/2 tsp pepper

In a food processor, add cooked ground meat, onions, cabbage, garlic, oil, soy sauce, salt, and pepper. Pulse a couple times to make filling more of a fine texture.

Place equal portions of filling on each wrapper.

Brush the edges of each wrapper with water and seal the filling on the inside. Fold like a taco and gradually pinch and pleat  to close and seal.

There are a couple options to cook! You can pan fry, steam, boil,  or (my favorite) air fry them! They cook perfectly with a nice crisp edges. Serve with a sauce of your choice. My favorites include gyoza sauce, sweet chili sauce, and soy sauce.  Enjoy!

Homemade Gyoza

• Author: Jen

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Description

These Homemade Gyozas consist of crisp bottoms, tender wrappers, and juicy, flavorful filling that will leave you wanting more!  

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Ingredients

• 52 wonton wrappers
• 1 lb ground chicken, turkey, or pork
• 2 cups cabbage, shredded
• 2 garlic cloves, minced
• 1 TBSP sesame oil
• 1 TBSP soy sauce
• 1 tsp salt
• 1/2 tsp pepper

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Instructions

1. In a food processor, add cooked ground meat, onions, cabbage, garlic, oil, soy sauce, salt, and pepper
2. Pulse a couple times to make filling more of a fine texture
3. Place equal portions of filling on each wrapper
4. Brush the edges of each wrapper with water and seal the filling on the inside
5. Fold like a taco and gradually pinch and pleat  to close and seal

Cooking options:

1. Pan fry
2. Steam
3. Boil
4. Air fry

Serve with a sauce:

1. Gyoza sauce
2. Sweet chili sauce
3. Soy sauce
4. Sauce of your choice

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The post Homemade Gyoza appeared first on Gather Lemons.