fresh ingredients

Turkish or Portakal Salatasi orange and onion salad goes perfect with grilled kebabs or any other grilled meat for that matter. Take it to your next picnic, and your friends will love you. This has a nice contrast of flavors of sweet and savory. 

Turkish Orange and Onion Salad Recipe

oranges (cut into slices (sweet naval oranges work nicely))

red onion (sliced thin)

Kalamata olives

tsp Kosher salt (to taste)

olive oil

thyme

oregano

tsp sumac

mint leaves (for garnish)

Peel the oranges and remove the surrounding pith.

Slice oranges to a thickness of 1/4" and place on a large serving platter.

Slice onion thinly and place them over the oranges.

Scatter the olives on top.

Prepare the salad:

In a small bowl whisk together olive oil, thyme, sumac and oregano.

Drizzle over the oranges and onions.

Serve with a sprinkling of salt and mint garnish.

Prepare the Dressing:

Delicious Tomato and Pork Casserole, tender pork, carrots and mushrooms in a fresh tomato sauce, all cooked in one pan on the stove top, multicooker or oven.

Delicious Tomato and Pork Casserole

tomatoes

garlic – crushed

onions,

mushrooms,

tomato puree

All Purpose flour

Medium Carrots, peeled & cut to bite size

sugar

Salt & pepper

chicken broth

- 6 Pork cutlets, ribs

herbs

In a large pan or Dutch Oven, add...

In a large pan or Dutch Oven, add the olive oil and brown the meat.

Then add the chopped onions and garlic, reduce...

Then add the chopped onions and garlic, reduce the heat and cook until the onions are soft and translucent in color.

Add the flour, carrots, and mushrooms, and the...

Add the flour, carrots, and mushrooms, and the remaining ingredients and simmer on the stovetop until the meat and carrots are tender.

Before serving, have a taste of the sauce...

Before serving, have a taste of the sauce and see if you need any more salt and pepper, then get ready to plate up! If adding fresh herbs, do that just before serving.

Serve with rice, potatoes, pasta, whatever your family...

Serve with rice, potatoes, pasta, whatever your family enjoys!

The secret to the absolute most delicious pasta salad is right here in this recipe blog. Now, I have made several pasta salad recipes and they are all delicious. Such as my Antipasta Salad, Italian Pasta Salad, and my Mom&#39;s Macaroni Salad. Certainly these are delicious recipes that are worth making but the secret to my creamy pasta salad is actually good seasons! The dressing is the secret sauce in this recipe and you&#39;re not going to believe how simple and delicious it is. I combined creamy mayonnaise with my favorite italian dressing using a ratio that not only gives you the best pasta salad, but the best sauce you will be making over and over. This pasta salad is perfect for Mothers Day, Easter, or any family and friends gathering. You can serve it as a side dish at the BBQ or you can also make it for dinner because it is an entire meal in one incredibly bright and flavorful Creamy Italian Pasta Salad! Are you ready? Let&#39;s make it!

Creamy Italian Pasta Salad

lb fusilli

½ dry pints multicolor cherry tomatoes (slice in half)

mini cucumbers (slice lengthwise and chop into ½ inch pieces)

¼ of a red onion (diced)

oz large pitted black olives

banana peppers (roughly chopped)

pepperoni

oz cheddar cheese

zesty Italian dressing mix

vinegar

water

mayo

For garnish: chopped fresh parsley

Boil fusilli pasta in salted water according to package directions until al dente.

In a large bowl add cherry tomatoes, cucumbers, red onion, black olives, banana peppers, pepperoni, and cheddar cheese. Set it aside.

To make your dressing, in a cruet or mason jar add in vinegar, water, italian dressing mix, and shake that together. Then, pour in the olive oil and shake it together until combined. In a separate measuring cup or bowl add mayo and a ½ cup of that italian dressing. Mix that together until fully combined.

In a large serving bowl,  pour in the pasta and half of that creamy italian dressing mayo mixture and toss that together until combined. Next, add in all the veggies and pepperoni and toss that together. Then, pour in the other half of the creamy italian dressing mayo mixture and gently toss that together until fully incorporated. Garnish with fresh parsley.

Chill for at least an hour or even better overnight before serving.

Made this for Mother Day yesterday after seeing it on Tiktok &amp; it IS the most delicious pasta salad EVER! Will be making this for my family for years to come! Thank you, Melissa Jo!

Ridiculously easy to make an absolutely delicious this will be on my BBQ rotation dinners!

This is absolutely to die for amazing! I will say I added a Tsp of sugar to the mayo mix to help with the tang and oh boy did not disappoint!

https://www.youtube.com/watch?v=QU23u_r3eZM

BEST PASTA SALAD EVER for mom 🌺 #pastasalad

Broccoli Salad is the salad that people forget when they think about what they are going to make for the party. This simple to make salad packs probably the most flavorful punch and will be the biggest crowd pleaser at the party, and this I can assure you because I have brought this Broccoli Salad to nearly every brunch I have attended or hosted! It&#39;s made with broccoli florets, sunflower seeds, cheddar, craisins, bacon, and the creamiest, best dressing you will ever have! So when they ask you in the group chat “what are you bringing to the party?”, you say as quickly as you can “Broccoli Salad”! Are you ready? Let&#39;s make it!

Melissa Jo's Broccoli Salad

bacon

sour cream

tbsp red wine vinegar

salt

Black pepper (to taste (start with 1 tsp))

broccoli

craisins

sunflower seeds

oz shredded cheddar cheese

red onion (optional)

Line a baking sheet with aluminum foil and a baking rack. Arrange the bacon slices on the rack and bake them in the oven at 400°F for 15 - 20 minutes or until crispy. Once the bacon is done, chop it up, and set it aside.

To make the dressing, in a large bowl add mayo, sour cream, red wine vinegar, salt, and black pepper. Whisk that together until combined.

Then, add in the chopped broccoli florets, craisins, sunflower seeds, and chopped bacon. Fold that together until everything is incorporated. Set it in the refrigerator to chill for at least an hour or even better overnight! Enjoy!

https://www.youtube.com/watch?v=XGDn59DiCLE

Melissa Jo’s Broccoli Salad! #easterrecipes

Today I&#39;m going to teach you how to make a world class Vodka Sauce using a jar of sauce, and it&#39;s not any old jar of sauce, it&#39;s Antonio Carlo! Antonio Carlo is from Genoa, Italy and he makes the best sauce you will ever have regardless that it&#39;s in a jar, it is truly a homemade Italian masterpiece! All you need for this recipe is pancetta, sliced garlic, a jar of sauce, vodka of course, heavy cream, and some freshly shredded pecorino romano cheese. We are going to spice up your Valentine&#39;s Day with this recipe and you won&#39;t even break a sweat. But, I assure you your valentine better get you a lovely gift after this meal because it is a creamy little plate of love! Are you ready? Let&#39;s make it!

Easy Vodka Sauce

oz pancetta

black pepper

garlic

red pepper flakes

lb rigatoni

vodka

heavy cream

oz pecorino romano

Heat up a pan with olive oil and add in the pancetta, salt, and cracked black pepper. Saute the pancetta for about 3 - 5 minutes on medium heat and when the fat starts rendering add in the sliced garlic and crushed red pepper flakes. Saute that for just a few minutes until the garlic is slightly golden and fragrant.

Boil the rigatoni in salted water according to package directions until al dente.

Once the garlic is slightly golden, pour in the vodka and let that simmer on medium-high heat for about 3 minutes to let the alcohol burn out. Next, pour in the marinara sauce, give it a stir, and bring the pan to a boil. Once it comes to a boil, lower it to a simmer, and let that simmer for 3 - 5 minutes. Then, pour in the heavy cream, give it a stir, and bring the pan back up to a boil. Once it comes to a boil, lower it to a simmer, and let that sauce simmer together for about 5 minutes.

Then add in the al dente rigatoni and toss it with the vodka sauce. Grate some pecorino romano over the top and serve it up! Enjoy!!

https://www.youtube.com/watch?v=4-pGEdEjH3k

Vodka sauce for your spicy lover! #valentinesdinner

One of my absolute favorite things to cook in the crockpot is chicken breasts and baby potatoes. My go-to recipe for my crockpot chicken breast and potatoes includes the most incredibly delicious marinade you will ever have! It&#39;s a combination of the marinade I use for two different recipes and if you&#39;ve ever had these two recipes: roasted chicken legs and potatoes and lemony chicken and potatoes, then you already know that you are in for a treat! No need for cream cheese or a can of condensed soup in this crockpot chicken recipe because the marinade and flavor combination I use for my family is fresh, savory, and delicious enough without any processed food. It&#39;s healthy, it&#39;s nutritious, and let me tell you a little secret…this is the crock pot recipe that my kids are always excited to eat! In fact it&#39;s hardly like a crockpot recipe at all, it&#39;s got a little greek flare, sprinkled in with a little italian vibe, and boom…the BEST crockpot chicken and potatoes recipe you will ever have! Are you ready? Let’s make it!

Crockpot Lemon Chicken and Potatoes

potatoes

chicken stock

garlic and red chili pepper

lemons

garlic powder

tsp italian seasoning

paprika

½ tbsp tomato paste

½ tsp salt (divided)

½ tsp black pepper (divided)

chicken breasts (2 - 3 lbs)

Add the sliced potatoes into your crockpot. Pour the chicken stock over them and toss that together. Set it aside

In a measuring cup or bowl, add olive oil, minced garlic and red chili pepper, the zest of 1 lemon, the juice of both lemons, garlic powder, Italian seasoning, paprika, oregano, tomato paste, 1 tsp salt, and 1 tsp black pepper. Whisk that together until combined. Pour half of the marinade over the potatoes (saving the other half for later) and toss the potatoes with the marinade until incorporated.

Now, place the chicken breasts over the potatoes and sprinkle a ½ tsp of salt and a ½ tsp of pepper over the chicken. Pour the other half of the marinade evenly over the chicken and smooth it out.

Pop the lid on the crockpot and cook it on high for 4 - 5 hours or low for 6 - 8 hours. Serve with some broccoli and enjoy!

https://www.youtube.com/watch?v=QFJbyK9MIvc

That’s what’s up #crockpotrecipes

Top 6 fresh ingredients recipes from across the web

The most viewed fresh ingredients recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Turkish Orange and Onion Salad Reci...

Delicious Tomato and Pork Casserole

Creamy Italian Pasta Salad

Melissa Jo's Broccoli Salad

Easy Vodka Sauce

Crockpot Lemon Chicken and Potatoes

Top 6 fresh ingredients recipes from across the web

The most viewed fresh ingredients recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Turkish Orange and Onion Salad Reci...

Delicious Tomato and Pork Casserole

Creamy Italian Pasta Salad

Melissa Jo's Broccoli Salad

Easy Vodka Sauce

Crockpot Lemon Chicken and Potatoes

The most viewed fresh ingredients recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine