Tried, True & Totally Delicious

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"

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! ❤️"

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!

15 Minute Homemade Honey Garlic Chicken

I Wish This Chicken Taco Rice Bake Wasn’t So Good

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

Member's Mark Hatch Chile and Chicken Enchiladas, priced per pound

Nature's Bakery Fig Bars, Variety Pack, 2 oz., 32 ct.

1M views · 21K reactions | Let's make a Baby Shower Pasta Salad, a...

LEMON PARM CHICKEN ORZO 🍋🍗 (Makes 7 Servings: Each Serving is 1/7 of the Pan) Macros (Per Serving): -551 Calories -15g Fat -54g Carbs -50g Protein If you want more recipes like this, check out my recipe cookbook with over 200+ recipes and FREE LIFETIME UPDATES! Link in bio 🔗 or Jackedcookbook.com 📘👀 Ingredients: -2 lbs Chicken Breast, Raw & Skinless (907g) -2.5 Cups Orzo Pasta, Dry (400g) -6 Cups Chicken Broth (1,440 mL) -3 tsp Minced Garlic (15g) -1 Large Shallot, Finely Diced -3 Cups Frozen Peas & Carrots (360g) -1 Block Reduced-Fat Cream Cheese (8 oz / 226g) -2 Cups Parmesan Cheese (200g) -Juice of 2 Lemons -Lemon Zest of 2 Lemons -1 tsp Paprika -1 tsp Garlic Powder -1 tsp Salt -1 tsp Black Pepper Instructions: 1.) Cook diced chicken in a large skillet over medium-high heat with paprika, garlic powder, salt, and pepper for 5–7 minutes. 2.) Add shallot and garlic and cook 1–2 minutes. 3.) Stir in dry orzo and toast 1–2 minutes. 4.) Add chicken broth, peas, and carrots. Cover and simmer 10–12 minutes until orzo is tender. 5.) Stir in cream cheese, parmesan, lemon zest, and lemon juice until creamy. 6.) Divide into 7 servings and store or serve. Enjoy! #cooking #Recipe #lowcalorie #highprotein #mealprep

Honey Cranberry Chicken Bake with Brie Ingredients: 4 boneless, skinless chicken breasts 2 tablespoons olive oil Salt and black pepper, to taste 1/2 teaspoon dried thyme 1/2 teaspoon garlic powder 1 cup fresh or frozen cranberries 2 tablespoons honey 1 tablespoon balsamic vinegar 4 ounces brie cheese, sliced 1/4 cup chopped pecans or walnuts (optional) Fresh rosemary or parsley for garnish Directions: Preheat oven to 400°F (200°C). Lightly grease a baking dish. Rub chicken breasts with olive oil, salt, black pepper, thyme, and garlic powder. Place them in the prepared dish. In a small bowl, mix cranberries, honey, and balsamic vinegar. Spoon the mixture evenly over the chicken. Bake for 20-25 minutes, or until chicken is cooked through (internal temperature 165°F / 74°C). Remove from oven, top each chicken breast with slices of brie cheese, and return to oven for 3-5 minutes, until melted and bubbly. Sprinkle with chopped nuts and garnish with rosemary or parsley before serving. Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes Kcal: 410 kcal | Servings: 4 servings

@bakedbymelissa ♬ original sound - Baked by Melissa

Life changing lettuce

Hot Girl Summer Lunch!