Looking for an easy and flavorful salmon recipe? Look no further than our Baked Salmon with Teriyaki Glaze! This recipe is perfect for a quick and healthy lunch or dinner, and it only takes 30 minutes to make from start to finish.

Welcome O!’Chef, to where the recipes are hot and the tips are fresh!

We love when meal prep is this easy. When chicken and pork have exhausted their run in our house, we turn to our next favorite protein: fish. And one recipe that we know will bring our hungry bunch to the table is baked salmon with a quick teriyaki glaze. Packed with flavor and easy to make, this dish is perfect for a quick and delicious lunch or dinner.

Now, let’s dive into the ingredients that make this recipe so special:

Servings: 4

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Ingredients:

• 4 (6 oz) salmon fillets

Marinade

• 3 tablespoons low sodium soy sauce
• 3 tablespoons teriyaki sauce
• 3 tablespoons hoisin sauce
• 3 tablespoons honey
• 1 tablespoon rice wine vinegar
• 1 tablespoon sesame oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground ginger
• 1 pinch red pepper flake (optional)

Time to get cooking! Follow these simple steps:

HOW TO :

1. Whisk all marinade ingredients together until fully combined.
2. Place salmon pieces into resealable freezer bag. Pour marinade over top, close bag, and refrigerate for 20 minutes.
3. Preheat oven to 400°F. Line a baking sheet with parchment paper.
4. Place salmon fillets on baking sheet. Bake salmon for 12-15 minutes, or until salmon is flaky – do not overcook.
5. Pour remaining marinade into sauce pan. Bring mixture to a boil, then reduce heat to low and simmer, about 3-5 minutes.
6. Remove salmon from oven and pour glaze over top of each fillet.

Want to make this recipe even better? Check out these Tips:

O! Tips

Nutrition information:

• Calories: 371
• Fat: 14g
• Carbohydrates: 26g
• Protein: 36g

And there you have it! Don’t forget to let us know how your dish turns out, and consider checking out some of our other O! Recipes:

Category :

• Main course
• Seafood
• Asian cuisine
• Gluten-free
• Dairy-free
• Low-carb
• Healthy
• Quick and easy

Still have some questions? Here are the most frequently asked questions about this recipe:

FAQs:

1. Can I use a different type of fish for this recipe?
   A: Yes, you can use any type of fish you prefer.
2. Can I make the marinade ahead of time?
   A: Yes, you can make the marinade up to 24 hours ahead of time and store it in the refrigerator until you’re ready to use it.
3. Can I use regular soy sauce instead of low sodium soy sauce?
   A: Yes, but keep in mind that the dish may be saltier.
4. Can I use a grill instead of baking the salmon in the oven?
   A: Yes, you can grill the salmon instead. Just make sure to brush the marinade on the salmon while it cooks.
5. Can I freeze the leftover salmon?
   A: Yes, you can freeze the leftover salmon for up to 3 months.

The post Easy Baked Salmon with Homemade Teriyaki Glaze first appeared on O! highlights.

The post Easy Baked Salmon with Homemade Teriyaki Glaze appeared first on O! highlights.

Welcome O!’Chef, to where the recipes are hot and the tips are fresh!
Looking for a delicious and easy way to add some Chinese flavor to your dinner? Look no further than our Stir-Fry Brown Sauce Chicken Recipe! Packed with soy sauce, ginger, garlic, and other classic Chinese flavors, this dish is sure to become a weeknight favorite.

Servings: 4-6

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Now, let’s begin O! Recipes Show and dive into the ingredients that make this recipe so special:

Ingredients:

• 4-6 boneless, skinless chicken breasts
• 1/2 cup low-sodium chicken broth
• 1/3-1/2 cup low-sodium soy sauce, or to taste
• 1/4 cup green onion, finely chopped
• 1/4 cup rice wine or sherry
• 1 shallot, minced

• 2 cloves garlic, minced
• 2 1/2 tablespoons cornstarch
• 2 tablespoons brown sugar
• 1 tablespoon fresh ginger, minced
• 1 tablespoon sesame oil
• kosher salt and freshly ground pepper, to taste
• vegetable or canola oil, as needed

Time to get cooking! Follow these simple steps!

How to :

1. Heat 2 tablespoons vegetable or canola oil in a large pan or skillet over medium-high heat and brown chicken breasts on all sides. Remove from pan and add minced shallot, garlic, and ginger to the pan juices until fragrant.
   
2. In a medium bowl, combine chicken broth, 1/3 cup soy sauce, rice wine, brown sugar, and sesame oil, whisking together. Pour mixture into the pan and bring to a boil. Season with salt and pepper and add more soy sauce, if needed.
   
3. Bring the mixture to a boil and cook until reduced and thickened. In a small glass, whisk together cornstarch and 3 tablespoons water to create a slurry. Pour the mixture into the sauce and boil for another 3-5 minutes, or until thickened.
   
4. Reduce heat to medium and return chicken to the pan. Cook until chicken is cooked through. Garnish with chopped green onion and serve with white rice.

Want to make this recipe even better? Check out these Tips:

O! Tips:

Nutrition information:

Per serving: Calories: 291; Total Fat: 9g; Saturated Fat: 1g; Cholesterol: 90mg; Sodium: 1080mg; Carbohydrates: 13g; Dietary Fiber: 1g; Sugars: 7g; Protein: 38g

Still have some questions? Here are the most frequently asked questions about this recipe:

FAQs:

1. Can I use another type of meat instead of chicken?
   
   Yes, you can use beef, pork, or even shrimp instead of chicken.
   
2. Can I make this recipe in advance?
   
   Yes, you can make the sauce in advance and store it in an airtight container in the refrigerator for up to 3 days.
   
3. Can I freeze this dish?
   
   While you can freeze this dish, the sauce may separate when reheated, so it’s best to consume it fresh.
   
4. Can I use regular soy sauce instead of low-sodium soy sauce?
   
   Yes, you can use regular soy sauce, but the dish may be saltier, so adjust the seasoning accordingly

The post Chinese Stir-Fry Brown Sauce Chicken first appeared on O! highlights.

The post Chinese Stir-Fry Brown Sauce Chicken appeared first on O! highlights.

Monkey bread is a classic dessert and this unique version takes it to the next level. This Salted Caramel Bacon Monkey Bread recipe is both sweet and salty, perfect for any brunch or special occasion. With the help of refrigerated biscuit dough, it’s easy to make and your family and friends will be impressed with your baking skills.

Welcome O!’Chefs, to where the recipes are hot and the tips are fresh! Today, we have a unique Sweet & Savory Brunch Delight and delicious recipe for you that’s perfect for a weekend brunch or special occasion. Our Salted Caramel Bacon Monkey Bread is a sweet and savory delight that is sure to impress your guests.

Monkey bread is already a crowd favorite, but we’ve added a twist to make it even more delicious. With the combination of sweet caramel, salty bacon, and soft biscuit dough, every bite is a burst of flavor. This recipe is extremely easy to make with refrigerated biscuit dough, and your family will think you spent hours in the kitchen to create this mouthwatering masterpiece.

To make this recipe, you’ll need 10-12 strips of cooked bacon, refrigerated biscuit dough, unsalted butter, sugar, brown sugar, caramel candies, maple syrup, cinnamon, and salt. Simply cut the biscuit dough into quarters, coat them in a cinnamon-sugar mixture, layer them with bacon and caramel in a bundt pan, and pour a buttery caramel sauce over the top before baking.

Servings: 8-10

Prep Time: 15 minutes
Cook Time: 40-45 minutes
Total Time: 55-60 minutes

Now, let’s begin O! Recipes Show and dive into the ingredients that make this recipe so special:

Ingredients:

• 10-12 strips bacon, cooked and coarsely chopped
• 3 (16 oz.) packages refrigerated honey butter, buttermilk, or regular biscuit dough
• 1 cup (2 sticks) unsalted butter, room temperature
• 3/4 cup sugar
• 1/2 cup brown sugar
• 1/2 cup caramel candies, roughly chopped
• 1/4 cup maple syrup
• 1 teaspoon cinnamon
• 1/2 teaspoon salt

Time to get cooking! Follow these simple steps!

How to make Salted Caramel Bacon Monkey Bread:

1. Preheat your oven to 350º F and grease a bundt pan with butter or nonstick spray.
2. Cut the biscuit dough into quarters and coat them in a cinnamon-sugar mixture.
3. Layer the biscuit dough with chopped bacon and caramel in the prepared bundt pan.
4. In a microwaveable bowl, melt butter, brown sugar, and salt together for 1 minute.
5. Add maple syrup and stir until combined. Pour the mixture over the dough in the bundt pan, ensuring that all the pieces are coated.
6. Bake for 40-45 minutes, or until the dough is cooked through.
7. Let stand for 5 minutes before inverting onto a serving plate.

Want to make this recipe even better? Check out these Tips:

O! Tips:

Nutrition Information:

Calories per serving: 560

Fat: 28g
Saturated Fat: 15g
Cholesterol: 70mg
Sodium: 730mg
Carbohydrates: 73g
Sugar: 47g
Protein: 6g

And there you have it! Don’t forget to let us know how your dish turns out, and consider checking out some of our other O! Recipes:

Category: Brunch, Dessert

FAQs:

1. Can I use regular sugar instead of brown sugar?
   • Yes, you can substitute regular sugar for brown sugar in this recipe.
2. Can I use a different type of meat instead of bacon?
   • Sure, you can use cooked sausage or ham instead of bacon.
3. Can I make this recipe ahead of time?
   • Yes, you can prepare the dough and layer it in the bundt pan ahead of time, cover

1. Can I use a different type of bacon?
   • Yes, you can use any type of bacon you prefer or even substitute it with a vegetarian bacon alternative.
2. Can I use homemade biscuit dough instead of refrigerated dough?
   • Yes, you can use homemade biscuit dough if you prefer. Just be sure to adjust the amount of dough to match the weight of the refrigerated dough called for in the recipe.
3. Can I add other toppings to the monkey bread?
   • Yes, you can customize the recipe by adding your favorite toppings such as nuts, chocolate chips, or fruit.

The post Salted Caramel Bacon Monkey Bread – Sweet & Savory Brunch Delight !! first appeared on O! highlights.

The post Salted Caramel Bacon Monkey Bread – Sweet & Savory Brunch Delight !! appeared first on O! highlights.

Are you craving bold, delicious Thai flavors? Look no further than this Thai sweet chili beef and broccoli recipe! Often, when it comes to Thai recipes, eating out or getting delivery is the only way to ensure that you’re getting the best flavor. But, with a simple trick, you can make a wonderful Thai sweet chili beef and broccoli dish right in your own kitchen.

Welcome O!’Chefs, to where the recipes are hot and the tips are fresh!

This recipe combines juicy steak, fresh broccoli, and sweet chili sauce to create a mouth-watering meal that will satisfy your cravings. The key to getting the most delicious Thai flavor at home is to get the sauce just right. The sauce part of this recipe calls for only a few ingredients and yet it comes out as a complex, bright, and tasty mixture.

Servings: 4-6

Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes

Now, let’s begin O! Recipes Show and dive into the ingredients that make this recipe so special:

Ingredients:

• 1 1/2 cups long-grain white rice
• 1 large or 2 small heads broccoli with stems removed
• 1 tablespoon butter, divided
• 1 (16 oz) NY sirloin (or preferred) steak
• Salt and pepper to taste
• 1 tablespoon minced garlic
• 2 teaspoons minced, fresh ginger

• 2 teaspoons reduced-sodium soy sauce
• 2 teaspoons rice vinegar
• 1 1/2 teaspoons cornstarch
• 5 tablespoons Mae Ploy or other sweet Thai chili sauce
• 1/2 teaspoon Sriracha sauce or hot sauce (or more to taste)
• 2 tablespoons peanut oil or canola oil, divided
• 1 small red onion, thinly sliced

Time to get cooking! Follow these simple steps!

How to Make Thai Sweet Chili Beef and Broccoli:

1. Cook the rice according to package directions and set aside.
2. Cut the steak into short strips and season with salt and pepper.
3. Heat half of the butter in a cast iron or stainless skillet over medium-high heat.
4. Add the steak to the skillet and cook for 3-5 minutes on each side, until desired doneness is reached (adding remaining butter for second side). Cook until meat reaches an internal temperature of 145˚F.
5. Remove the steak to a cutting board, cover with foil, and allow it to cool for 10 minutes before slicing.
6. Set the broccoli in a steamer basket in a pot of boiling water. Cook for a few minutes or until florets turn bright green. Drain water and set aside.
7. While the steak is cooling, add half of the oil to the skillet along with the minced garlic, minced ginger, soy sauce, rice vinegar, and cornstarch.
8. Heat the mixture to medium-high heat, stirring occasionally until it begins to bubble.
9. Add the cooked steak and broccoli to the skillet and stir in the sweet Thai chili sauce and Sriracha sauce.
10. Cook until the sauce thickens. If the sauce seems too thick at any point, add a teaspoon or two of water to thin it out.
11. Remove the beef, broccoli, and sauce and add the remaining oil to the skillet.
12. Cook the sliced onion in the skillet until it begins to caramelize, about 8 minutes.
13. Layer the rice, beef and broccoli, and onion in bowls over rice.
14. Serve immediately.

Want to make this recipe even better? Check out these Tips:

O! Tips:

For a healthier version, swap the NY sirloin steak for leaner cuts such as flank or skirt steak.

Nutrition Information:

This Thai Sweet Chili Beef and Broccoli recipe contains approximately 455 calories per serving. It’s also gluten-free, but contains soy.

And there you have it! This delicious Thai Sweet Chili Beef and Broccoli Recipe is perfect for Holidays. We hope you enjoyed cooking it as much as we enjoyed sharing it with you. Don’t forget to let us know how your dish turns out, and consider checking out some of our other O! Recipes for more culinary inspiration!

Categories:

Breakfast, Brunch, Lunch, Dinner, Appetizers, Desserts, Baking, Vegetarian, Vegan, Gluten-free, Low-carb, Keto, Paleo, Mediterranean, Asian, Mexican, Italian, American, BBQ, Holiday

Want to make this recipe even better? Check out these Tips:

FAQs:

1. Can I use a different cut of beef for this recipe?
   • Yes, you can use your preferred cut of beef, but sirloin steak works best for this recipe.
2. Can I make this recipe ahead of time?
   • While it’s best served fresh, you can prepare the sauce and cook the steak and broccoli ahead of time, then reheat and combine when ready to serve.
3. Can I freeze the leftovers?
   • Yes, you can freeze any leftovers for up to 3 months. When ready to eat, thaw in the fridge overnight and reheat in a pan until hot.
4. Can I substitute the sweet chili sauce with something else?
   • While it won’t be the same flavor profile, you can use a sweet and sour sauce as a substitute.
5. Is this recipe spicy?
   • It can be spicy if you use the recommended amount of Sriracha or hot sauce. If you prefer a milder heat level, simply omit the hot sauce.

The post Thai Sweet Chili Beef and Broccoli first appeared on O! highlights.

The post Thai Sweet Chili Beef and Broccoli appeared first on O! highlights.

Salads do not have to be boring. If you are not a big fan of the typical lettuce loaded salads, then you are in luck. Looking for a refreshing and easy-to-make salad for a summer day? You’re in luck because this Mexican Cucumber Salad is here to satisfy your taste buds.

Welcome O! Chefs, to where the recipes are hot and the tips are fresh!

Say goodbye to boring salads that consist of just lettuce, and hello to a delicious mixture of fresh cucumbers, juicy corn, tangy lime, and flavorful spices. Inspired by the famous Mexican street corn, this salad is creamy, crunchy, and perfect as a side dish or a light meal.
The best part? You won’t need to turn on the oven to whip up this dish, making it ideal for those hot summer days. Follow this recipe and be prepared to wow your family and friends with a colorful and healthy salad that’s bursting with flavor.

This Mexican Cucumber Salad is a perfect summer salad that is free of leafy greens and easy to make. It combines fresh cucumbers with all the elements of our favorite tangy Mexican street corn, making it an irresistible summer side dish.

Let’s begin O! Recipes Show and dive into the ingredients that make this recipe so special:

Servings: 4-6

Prep Time: 10 minutes
Cook Time: N/A
Total Time: 10 minutes

Ingredients:

• 3 tablespoons sour cream
• 1 tablespoon mayo
• ¼ cup cotija cheese, crumbled
• 1 lime, juice and zest
• 1 clove garlic, minced
• ½ teaspoon chili powder

• 2 English cucumbers, thinly sliced
• 1 cup frozen corn, thawed
• ¼ cup cilantro, roughly chopped
• ¼ cup red onion, finely diced
• Salt and pepper to taste

Time to get cooking! Follow these simple steps!

How to :

1. In a small bowl, mix together the sour cream, mayo, cotija cheese, lime juice and zest, minced garlic, and chili powder to create the dressing.
2. In a large salad bowl, combine the sliced cucumbers, thawed corn, chopped cilantro, and finely diced red onion.
3. Pour the dressing over the salad and toss until all ingredients are evenly coated.
4. Season with salt and pepper to taste.
5. Chill the salad in the refrigerator until you are ready to serve.

Want to make this recipe even better? Check out these Tips:

O! Tips:

Nutrition Information:

Calories: 110
Fat: 6g
Protein: 3g
Carbohydrates: 12g
Fiber: 2g
Sugar: 3g

And there you have it! A refreshing and flavorful Mexican Cucumber Salad that is perfect for summer. It’s simple to make, healthy, and bursting with tangy and creamy flavors that everyone will love.
Serve it as a side dish for your grilled meat or tacos, or add a chicken breast to make it a complete meal on its own. Don’t forget to chill it before serving to enhance its crispiness and flavors.

We hope you enjoy this recipe and be sure to check out our other delicious O! Recipes for more inspiration.

Category: Salad, Mexican cuisine, Summer dishes, Gluten-free, Vegetarian, Side dish

You could also include subcategories such as: Cucumber salad, Corn salad, Lime dressing

Still have some questions? Here are the most frequently asked questions about this recipe:

FAQs:

Can I use regular corn instead of frozen corn?
Yes, you can use regular corn instead of frozen corn. Just be sure to cook it first and let it cool before adding it to the salad.

Can I use a different type of cheese instead of cotija?
Yes, you can use a different type of cheese such as feta or queso fresco instead of cotija.

Can I make the dressing ahead of time?
Yes, you can make the dressing ahead of time and store it in the fridge until ready to use.

Can I add avocado to this salad?
Yes, you can add diced avocado to this salad for some extra creaminess and flavor.

The post Mexican Cucumber Salad first appeared on O! highlights.

The post Mexican Cucumber Salad appeared first on O! highlights.

Welcome O!’Chefs, get ready to try the classic Reuben sandwich, a mouthwatering hot sandwich that’s bursting with corned beef, sauerkraut, Russian dressing, and Swiss cheese. It’s messy to eat, but oh so delicious!

If you’re a fan of a classic grilled cheese sandwich, you’re going to love this recipe. This hearty meal is perfect for lunch or dinner and can be easily put together, especially if you’re using leftover corned beef.

Servings: 2

Now, let’s begin O! Recipes Show and dive into the ingredients that make this recipe so special:

Ingredients:

Sandwiches:

• 4 slices of pumpernickel rye bread (or plain rye or pumpernickel)
• 6 oz. cooked corned beef, warmed and sliced
• 4 pieces of Swiss cheese
• 1/3 cup of sauerkraut
• 2 tablespoons of butter, divided and at room temperature

Russian Dressing:

• 1 tablespoon of mayonnaise
• 1 tablespoon of sour cream
• 1 tablespoon of ketchup
• 1/2 tablespoon of grated onion
• 1 teaspoon of Worcestershire sauce
• 1/2 teaspoon of horse radish
• 1/2 teaspoon of lemon juice
• A dash of chili sauce
• A dash of paprika

Time to get cooking! Follow these simple steps!

How to :

1. In a medium bowl, mix all the Russian dressing ingredients together until well combined. Once mixed, refrigerate the dressing.
2. Squeeze and drain as much liquid as possible from the sauerkraut. If it’s still not dry enough, sauté it for several minutes to help the moisture evaporate.
3. Start assembling the sandwich by placing two slices of Swiss cheese on one slice of bread. Add corned beef and sauerkraut on top of the cheese.
4. Spread Russian dressing over the sauerkraut, and then place the second slice of bread on top.
5. Heat a medium non-stick pan over medium-high heat. Spread 1/2 tablespoon of butter over the top piece of bread, and place the entire sandwich, butter side down, on the hot pan.
6. Optional: Place something heavy, such as a weighted skillet, on top of the sandwich to help it grill and melt.
7. While the first side cooks, spread another 1/2 tablespoon of butter on the top piece of bread.
8. Once the bottom piece is golden brown and toasted, carefully flip the sandwich over and grill until the cheese is melted and the bread is golden brown. This should take 2-4 minutes per side.
9. Transfer the sandwich to a cutting board, cut in half, and repeat with the remaining Reuben sandwich.

Want to make this recipe even better? Check out these Tips:

O! Tips:

Nutrition information:

Calories: 729kcal | Carbohydrates: 41g | Protein: 45g | Fat: 42g | Saturated Fat: 22g | Cholesterol: 173mg | Sodium: 2683mg | Potassium: 512mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1136IU | Vitamin C: 14mg | Calcium: 637mg | Iron: 5mg

And there you have it! A delicious and classic Reuben sandwich recipe that is sure to satisfy your cravings. Don’t forget to let us know how your dish turns out, and consider checking out some of our other O! Recipes for more culinary inspiration.

Category: Sandwiches

Still have some questions? Here are the most frequently asked questions about this recipe:

FAQs:

Can I use a different type of bread for this recipe?
Yes, you can use plain rye or pumpernickel bread instead of pumpernickel rye bread. However, keep in mind that the flavor and texture of the sandwich may be different.

Can I make this recipe ahead of time?
You can prepare the Russian dressing and cook the corned beef in advance, but it’s best to assemble and grill the sandwiches right before serving to ensure they are hot and crispy.

Can I substitute the corned beef with another type of meat?
You can use pastrami or turkey instead of corned beef for a different twist on the classic Reuben sandwich.

Can I omit the sauerkraut?
If you’re not a fan of sauerkraut, you can omit it from the recipe. However, keep in mind that it is a key ingredient that adds tanginess and texture to the sandwich.

The post Classic Reuben Sandwich first appeared on O! highlights.

The post Classic Reuben Sandwich appeared first on O! highlights.

Do you need a delicious and easy-to-make recipe for your next picnic or potluck? Look no further than this ham and pea pasta salad! Not only is it refreshing and tasty, but it can be served cold or at room temperature, making it the perfect addition to any outdoor gathering.

Welcome O!’Chefs, to where the recipes are hot and the tips are fresh!

This pasta salad recipe features cubes of good quality ham, which can be either freshly cooked or leftover from a previous meal. Combined with cooked short pasta and thawed frozen peas, this dish is easy to prepare with readily available ingredients.

The dressing is what really makes this recipe shine, featuring a delicious blend of chives, mint, and garlic, giving the pasta salad a refreshing flavor that sets it apart from other pasta salads.

Customize this dish to your liking by adding cheese, celery, black olives, or any other favorite ingredients. With endless possibilities, you can make this recipe truly your own.

Servings: 4-6

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

Now, let’s begin O! Recipes Show and dive into the ingredients that make this recipe so special:

Ingredients:

• 1/3 cup mayonnaise
• Salt and pepper to taste
• 1/4 cup chopped fresh parsley
• 1-2 cloves garlic, run through garlic press
• 3 tablespoons sour cream
• 2 tablespoons finely chopped fresh chives

• 2 tablespoons chopped fresh mint
• 1 tablespoon fresh lemon juice
• 8 oz uncooked dried penne or other short pasta
• 1 1/2 cups frozen peas, thawed
• 1 cup (9 oz) diced cooked ham

Time to get cooking! Follow these simple steps:

How to make Salad :

• In a medium bowl, whisk together mayonnaise, salt, pepper, garlic, sour cream, chives, mint, and lemon juice. Set aside.
• Cook pasta according to package directions for al dente. Drain and run under cold water to cool.
• Toss together dressing with pasta, peas, and ham. Taste and add more salt and pepper if needed.
• Serve immediately or keep refrigerated until ready to serve.

Want to make this recipe even better? Check out these tips:

O! Tips:

Nutrition Information:

Calories: 227
Allergens : Milk, Wheat, Gluten, Citrus

And there you have it! Don’t forget to let us know how your dish turns out, and consider checking out some of our other O! Recipes:

Categories: Pasta Salad, Ham, Peas, Picnic, Potluck

FAQs:

1. Can I use a different type of pasta for this recipe?
   • Yes, you can use any short pasta you like, such as penne, pennette, or spirals.
2. Can I make the dressing in advance?
   • Yes, you can make the dressing up to a week in advance and store it in the refrigerator.
3. Can I add other ingredients to this pasta salad?
   • Yes, you can customize this dish with your favorite ingredients, such as cheese, celery, or black olives.

The post Ham and Pea Pasta Salad – A Refreshing and Tasty first appeared on O! highlights.

The post Ham and Pea Pasta Salad – A Refreshing and Tasty appeared first on O! highlights.

To make this recipe, we’re using broccolini, but regular broccoli, green beans, asparagus, or cauliflower can also be used. The key is to use fresh veggies that can retain their crunchiness after spending time in the oven. Sheet pan cooking is the secret to this recipe’s simplicity. By using only one tray, you can quickly bake everything and have very little to clean up after.

Our Lemon Roasted Broccolini recipe combines the tanginess of lemon, the earthiness of garlic, and the cheesiness of parmesan to create a delicious and unique flavor. While you may be tempted to add more cheese, we’ve found that using just enough parmesan provides the perfect cheesy flavor that complements the other ingredients. Bread crumbs are also sprinkled over the top to keep everything crispy without overcooking the broccolini.

This recipe serves 4 and takes only 5 minutes of prep time and 15 minutes of cook time. It’s vegetarian and may contain allergens such as citrus and nuts. Now, let’s get cooking!

Ingredients:

• 2 bunches of broccolini (or 2 florets of broccoli)
• 1/4 cup olive oil
• Juice of 1 lemon (4 tablespoons)
• 1 tablespoon apple cider vinegar
• 2 tablespoons onion flakes
• 2 tablespoons minced garlic

• 1/2 cup crushed almonds
• 1/2 cup parmesan cheese
• 2 tablespoons breadcrumbs
• Kosher salt and black pepper, to taste
• Garnish: lemon wedges

How to make Broccolini:

1. Preheat your oven to 400°F (200°C).
2. In a mixing bowl, combine olive oil, lemon juice, apple cider vinegar, minced garlic, and onion flakes. Stir the ingredients thoroughly.
3. Trim the ends of the broccolini (leaving less than an inch) and add them to the mixing bowl. Toss the broccolini florets with the lemon mixture until they are well coated.
4. Line a sheet pan with parchment paper and place the broccolini onto it. Pour any remaining sauce over the broccolini.
5. Sprinkle the crushed almonds on top of the broccolini. Then, cover with parmesan cheese, breadcrumbs, salt, and pepper.
6. Place the sheet pan into the preheated oven and bake for 15-20 minutes, or until the broccolini florets start to crisp up.
7. Once done, remove the sheet pan from the oven and place the roasted broccolini into a serving dish. Garnish with lemon wedges and serve hot with the protein of your choice.

Want to make this recipe even better? Here are some tips:

O! Tips

Nutrition information:

Calories: 263 kcal
Total fat: 21g
Saturated fat: 4g
Cholesterol: 11mg
Sodium: 307mg
Total carbohydrates: 12g
Dietary fiber: 5g
Sugars: 3g
Protein: 10g

Categories: Side dish, Vegetarian dish, Gluten-free dish, Low-carb dish

Still have some questions? Here are the most frequently asked questions about this recipe:

FAQs:

Can I make this recipe in advance?
Yes, you can prepare the broccolini and the lemon mixture in advance, then store them separately in the fridge. When you’re ready to cook, simply toss the broccolini with the lemon mixture and follow the baking instructions as usual.

Can I use frozen broccolini for this recipe?
While fresh broccolini is preferred, you can use frozen broccolini if you can’t find fresh. Just be sure to thaw it completely and pat it dry with paper towels before using.

Can I use a different type of cheese?
Yes, you can use any type of cheese you like, but parmesan is recommended for its distinct flavor that pairs well with the lemon and garlic.

Can I add other vegetables to the sheet pan?
Absolutely! This recipe is versatile and can be adapted to include other veggies such as cherry tomatoes, sliced bell peppers, or even sliced zucchini. Just be sure to adjust the baking time as needed.

Can I substitute the almonds with another type of nut?
Yes, you can substitute the almonds with another type of nut, such as pine nuts or walnuts.

Can I make this recipe ahead of time?
While this recipe is best served fresh, you can make it ahead of time and reheat it in the oven at 350°F for 5-10 minutes before serving.

Can I add other vegetables to this recipe?
Yes, you can add other vegetables such as asparagus or green beans to this recipe.

Can I make this recipe vegan?
Yes, you can make this recipe vegan by omitting the parmesan cheese and using a vegan substitute such as nutritional yeast.

The post Easy Lemon Roasted Broccolini first appeared on O! highlights.

The post Easy Lemon Roasted Broccolini appeared first on O! highlights.

Welcome O!Chef, to where the recipes are hot and the tips are fresh! Today, we’ll be sharing a classic breakfast recipe that will surely make your mornings even better. Get ready to indulge in some mouth-watering homemade pancakes that are fluffy, golden, and simply delicious. So, let’s get started with the ingredients that make this recipe so special:

Servings: 4

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients:

• 1 1/2 cups all-purpose flour
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 tablespoon white sugar
• 1 1/4 cups milk
• 1 egg
• 3 tablespoons butter, melted

Time to get cooking! Follow these simple steps:

HOW TO make Pancakes :

1. In a medium-sized mixing bowl, combine the flour, baking powder, salt, and sugar.
2. In another bowl, beat the egg and then add the milk and melted butter. Whisk until the mixture is smooth.
3. Gradually pour the wet mixture into the dry ingredients, and stir until they are just combined. Do not overmix the batter, or the pancakes will turn out tough.
4. Heat a non-stick pan or griddle over medium heat. Once it’s hot, pour 1/4 cup of batter onto the pan for each pancake.
5. Cook the pancake until bubbles form on the surface and the edges begin to dry, then flip and cook the other side until golden brown.
6. Repeat the process with the remaining batter until all the pancakes are cooked.

Want to make this recipe even better? Check out these O! Tips:

O! Tips:

Nutrition information:

• Calories: 330 per serving
• Total fat: 10g
• Saturated fat: 6g
• Cholesterol: 70mg
• Sodium: 780mg
• Total carbohydrates: 50g
• Dietary fiber: 1g
• Sugars: 9g
• Protein: 9g

Still have some questions? Here are the most frequently asked questions about this recipe:

Most frequently asked questions about this recipe:

1. Can I make the batter ahead of time?

• Yes, you can prepare the batter the night before and store it in the fridge. Just make sure to stir it well before cooking.

2. Can I use a different type of milk?

• Yes, you can use any type of milk that you prefer, such as almond milk or soy milk.

3. Can I freeze the leftover pancakes?

• Yes, you can freeze the pancakes in an airtight container for up to 3 months. To reheat, simply pop them in the toaster or microwave.

And there you have it! Don’t forget to let us know how your dish turns out, and consider checking out some of our other O! Recipes:

Categories of this recipe: Breakfast, Brunch, Comfort Food

The post Delicious Homemade Pancakes Recipe first appeared on O! highlights.

The post Delicious Homemade Pancakes Recipe appeared first on O! highlights.

When I was a kid, I used to go to baseball games with my dad and I loved the big hot pretzels he would buy for me in the stands. Since we don’t go to the ballpark as often anymore, here’s a recipe to make your own pretzels at home. Serve them the old-fashioned way, with yellow mustard and… game on!

15 Servings

Ingredients

• 15 mL (1 tbsp.) active dry yeast
• 1 ⅓ cup (325 mL) warm water
• 675 to 750 mL (2 ¾ to 3 cups) all-purpose flour
• 15 mL (1 tbsp.) sugar
  
• 5 mL (1 tsp.) salt
• 1 egg beaten with 15 mL (1 tbsp.) water, for gilding
• Coarse salt, for decoration

HOW TO

Place one rack on the top third of the oven and another on the bottom third.

Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper.

In a small bowl, stir yeast into warm water. Let stand for 5 minutes or until foamy.

Pour 675 mL (2 ¾ cups) of flour, sugar and salt into a large bowl. Add the yeast mixture and work with your hands until a dough forms, adding a little flour if necessary.

Flour a work surface and knead the dough for 2 to 3 minutes, or until it becomes smooth and elastic.

Divide dough into 12 equal pieces. Roll each piece into a 38 cm (15 in.) long cylinder. Form a pretzel knot, pressing down on the ends to seal. (You can also just make pretzel sticks.)

Brush each pretzel with beaten egg for browning and sprinkle with coarse salt to taste.

Bake for 15 to 20 minutes, rotating and changing racks halfway through baking, or until golden brown. Serve hot with mustard, if desired.

The post Easy Pretzels first appeared on O! highlights.

The post Easy Pretzels appeared first on O! highlights.