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Tried, True & Totally Delicious
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items Apps, mains, sides, and sweets—this list has a little bit of everything and a whole lot of flavor. Whether you’re hosting or just hungry, I’ve got you covered.
Oh my word. Heaven in a bite. Peaches and onions...delish. It's a must make and bring to your next party.
Peach and onion dip
🍑 This is the summer dip recipe that everyone is going to be asking you for. Especially because peaches are so good right now! It’s creamy, salty, smoky, with pops of ripe fruit. And absolutely delicious. Comment PEACH and I’ll send the recipe right to your direct messages, or find it linked via my profile. https://heartbeetkitchen.com/peachy-bacon-vidalia-onion-dip/ #georgiapeaches #summerfoods #diprecipe"
Oh my heavens to Betsy. This is heaven in a pan.
White Lily on Instagram: "Summer calls for these mouthwatering Blueberry Butter Swim Biscuits! Fluffy, yet crispy and filled with plenty of juicy blueberries — you know they’re going to be a hit. Not to mention they’re way easier to make than regular biscuits. Find the full recipe to these delicious biscuits below. 👇 ✨Don’t forget to save this recipe for later✨ Ingredients: 2 cups White Lily Self-Rising Flour, plus more for berries 1 1/2 cups cold buttermilk 1 cup blueberries, washed and dried 1/2 cup butter melted Icing for serving, optional Directions: 1. Preheat oven to 450F. 2. In a large bowl, combine self-rising flour and buttermilk until smooth. 3. In a medium bowl, combine blueberries and 1 tablespoon of flour. Fold berry mixture into biscuit batter. 4. Pour melted butter into a 8x8 baking dish and add batter on top. Smooth out batter and cut out 9 squares using a knife. 5. Bake for 25-30 minutes or until desired golden color. 6. Remove from oven and let cool for 15 minutes before drizzling on icing. 7. Serve and enjoy! ❤️"
2 cups white rice 1 (10.5-ounces) can condensed French onion soup, such as Campbell’s 2 (10.5 ounce) cans condensed beef consomme, such as Campbell’s 8 ounces baby portobello mushrooms, roughly chopped 1 cup grated Pecorino Romano or Parmesan cheese,...
Stick of Butter Chicken and Rice will be your best friend in the kitchen when you don’t feel like spending hours over the stovetop!
Ridiculously good. A family favorite
15 Minute Homemade Honey Garlic Chicken
We eat this on REPEAT!!!!!! Soooo good!
I Wish This Chicken Taco Rice Bake Wasn’t So Good
This is a family favorite for my boys! Everyone loves this meal!!
A Vibrant Bowl of Teriyaki Chicken with Crispy Brussels Sprouts Ingredients: 4 boneless, skinless chicken breasts, cut into strips 2 tablespoons vegetable oil 1 cup teriyaki sauce 2 tablespoons honey 1 tablespoon soy sauce 1 tablespoon rice vinegar 2 cloves garlic, minced 1 teaspoon ginger, grated 1 pound Brussels sprouts, trimmed and halved 2 tablespoons olive oil Salt and pepper to taste Fresh parsley, chopped (for garnish) Directions: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Toss the Brussels sprouts with olive oil, salt, and pepper. Spread them in a single layer on the baking sheet and roast for 20-25 minutes, flipping halfway through, until crispy and golden brown. While the Brussels sprouts are roasting, heat vegetable oil in a large skillet over medium-high heat. Add the chicken strips and cook for 5-7 minutes, until golden brown and cooked through. In a small bowl, whisk together the teriyaki sauce, honey, soy sauce, rice vinegar, garlic, and ginger. Pour the sauce over the cooked chicken and stir to coat evenly. Allow the sauce to simmer for 3-5 minutes, until thickened. Remove the Brussels sprouts from the oven and arrange them in a serving bowl. Top with the teriyaki chicken, allowing some of the sauce to drizzle over the sprouts. Garnish with fresh parsley before serving. Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes Kcal: 420 kcal | Servings: 4 serving