Crisp Cucumber Salad

Ingredients

• 2 large cucumbers, thinly sliced
• 1/4 small red onion, very thinly sliced
• 1/3 cup apple cider vinegar
• 2 tablespoons water
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Optional 
• 1 tablespoon chopped fresh dill, or 1 teaspoon dried dill
• 1 teaspoon Dijon mustard,
• 1 tablespoon olive oil, optional for a slightly softer dressing

Directions

1. Add the sliced cucumbers and red onion to a medium bowl.
2. In a small bowl, whisk together the vinegar, water, sugar, salt, pepper, dill, and Dijon mustard.
3. Pour the dressing over the cucumbers and onions and toss well.
4. Refrigerate for at least 20–30 minutes before serving so the flavors can meld while the cucumbers stay crisp.
5. Toss again just before serving.

Quick Cobbler

Ingredients

• Calhoun Bend Mill Apple Crisp Mix, 8 oz
• 4 fresh apples (honey crisp or gala), peeled, cored, and small diced
• 1 can (20–24 oz) apple pie filling or canned apples
• 4 tablespoons butter, melted

Directions

• Preheat oven to 375°F.
• Combine the diced apples and the pie filling evenly into an 8- or 9-inch baking dish.
• In a bowl, combine the melted butter with the apple crisp mix. Stir until the mixture is crumbly.
• Sprinkle the crumble mixture evenly over the apples.
• Bake for 25–30 minutes, or until the topping is golden brown and the filling is bubbling.
• Serve warm. Top with vanilla ice cream or whipped cream, if desired.

Broccoli Cheddar Soup 🥦🧀

Ingredients

• 4 tablespoons butter
• 1/2 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 2 cups half-and-half
• 4 cups broccoli florets, chopped into bite-size pieces
• 1–2 large carrots, shredded or julienned
• 8 oz medium or sharp cheddar cheese, freshly shredded
• Salt, to taste
• Black pepper, to taste
• Small pinch of nutmeg, optional

Directions

• Melt the butter in a large pot or Dutch oven over medium heat.
• Add the diced onion and cook for 4–5 minutes, until softened and translucent.
• Add the garlic and cook for about 30 seconds, just until fragrant.
• Sprinkle in the flour and stir constantly for 1–2 minutes to cook out the raw flour taste.
• Slowly pour in the chicken broth, whisking as you go so the mixture stays smooth.
• Stir in the half-and-half and bring the soup to a gentle simmer. Do not let it boil.
• Add the broccoli and carrots. Reduce the heat to medium-low and simmer for 15–20 minutes, or until the vegetables are tender.
• Season with salt, black pepper, and a small pinch of nutmeg, if using.
• Remove the pot from the heat. Add the shredded cheddar a handful at a time, stirring until fully melted before adding more.
• Taste and adjust the seasoning. If you prefer a smoother soup, lightly mash some of the broccoli with a potato masher or blend a small portion and stir it back in.
• Serve hot with crusty bread, sourdough, or crackers.

Notes

• Freshly shredded cheese melts much better than pre-shredded cheese.
• Sharp cheddar gives the soup more flavor than mild cheddar.
• Keep the heat low once the cheese goes in to prevent it from becoming grainy.
• If the soup gets too thick, stir in a splash of broth or half-and-half.

Source

https://www.instagram.com/p/DctO6CQRrc_/

Slow Cooker Creamy Sweet Chili Chicken 🌶️🍗

Ingredients

• 2 lbs boneless, skinless chicken breasts
• 1 packet ranch seasoning
• 2 1/2 cups sweet chili sauce
• 1 block (8 oz) cream cheese, cubed
• 2 cloves garlic, minced
• 1 tablespoon lime juice or rice vinegar
• 1/2 teaspoon black pepper

Directions

• Place the chicken breasts in the bottom of the slow cooker.
• Sprinkle the ranch seasoning, garlic, and black pepper evenly over the chicken.
• Pour the sweet chili sauce over the top.
• Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until the chicken is cooked through and tender.
• Remove the chicken and shred it with two forks.
• Add the cubed cream cheese to the sauce in the slow cooker. Cover and let it soften for about 10 minutes, then whisk or stir until the sauce is smooth and creamy.
• Stir in the lime juice or rice vinegar.
• Return the shredded chicken to the slow cooker and stir until completely coated in the sauce.
• Cover and cook for another 10–15 minutes, just until everything is hot and combined.
• Serve over jasmine rice and top with green onions and sesame seeds, if desired.

Optional for Serving

• Cooked jasmine rice
• Sliced green onions
• Sesame seeds
• Steamed or roasted broccoli

Source

https://www.instagram.com/p/DbdhhDNxtJT/

Slow Cooker Honey Garlic Chicken 🍯🧄

Ingredients

• 1 1/2 lbs boneless, skinless chicken breasts or thighs
• Japanese Style Ramen Noodles
• 1/3 cup honey
• 1/3 cup soy sauce
• 2–3 tablespoons hoisin sauce
• 2–3 cloves garlic, minced
• 1/2 cup chicken broth
• 1 tablespoon cornstarch
• Additional cornstarch, if needed for thickening
• Optional: green onions + sesame seeds

Directions

• Add the chicken breasts to the slow cooker.
• Combine honey, soy sauce, hoisin sauce, garlic, cornstarch , and chicken broth. Stir gently to combine and pour over chicken.
• Cover and cook on HIGH for 2–3 hours or LOW for 5–6 hours, depending on the thickness of the chicken breasts.
• Once the chicken is cooked through and tender shred it.
• In a separate pot, prepare noodles according to package directions.
• Mix in cooked noodles to the chicken mixture.

Notes

• Serve hot over rice or noodles and spoon plenty of the honey garlic sauce over the top.
• Sliced green onions and sesame seeds are great on top.
• Side dish ideas:
• Broccoli: Steamed or roasted garlic broccoli cuts through the sweetness of the sauce.
• Edamame: Blistered Edamame with Rosemary and Garlic
• Carrots or snap peas: Glazed carrots or sugar snap peas match the savory-sweet flavor profile. 

Source

https://www.instagram.com/p/DcRQRLexdW-/