fruit

Chicken Piccata

chicken

Sea salt and black pepper

All-purpose flour,

unsalted butter

olive oil

lemon juice

chicken stock

capers,

fresh parsley, chopped

Green Beans with Lemon and Garlic

green beans, ends trimmed

butter

garlic cloves, minced

red pepper flakes

lemon zest

Salt and black pepper

Herb-Marinated Pork Tenderloins

lemon juice (4 to 6 lemons)

Good olive oil

garlic (6 cloves)

rosemary leaves

thyme leaves

Dijon mustard

Kosher salt

pork tenderloins (about 1 pound each)

black pepper

Lemony Yogurt Pound Cake

Nonstick baking spray,

white whole wheat flour

baking powder

salt

sugar

lemon

(2-percent) Greek yogurt

(1-percent) milk

vanilla extract

Pan-Seared Salmon with Kale and Apple Salad

salmon

kale, ribs removed, leaves

dates

Honeycrisp apple

pecorino

almonds

dinner rolls

Salmon Baked in Foil

tomatoes, chopped,

shallots

oregano

thyme

Pork Chops With Apples and Garlic Smashed Potatoes

small fingerling potatoes

garlic

pork

sage

pepper

red onion,

Granny Smith apples,

apple cider

buttermilk

Granola

oats

cashews

coconut

dark brown sugar

maple syrup

vegetable oil

raisins

Mixed Berries and Banana Smoothie (and Smoothie Bowl)

mixed berries

orange juice

low-fat vanilla yogurt

banana

honey, optional

blueberries

raspberries

dollops low-fat vanilla yogurt

granola

chia seeds

Blueberry Compote

water

The dressing on this Fruit Salad from Delish.com is to die for. 

Fruit Salad

c. honey

c. orange juice

strawberries,

kiwis,

orange,

apples,

mango,

c. grapes

This is an excellent salad. I did eliminate the oranges just because I forgot them, but since there is such a good variety of fruit, it was fine. Although it is simple, the dressing is the best and really makes this salad special. I used some of the left over ( since it does make a lot for 4 people), to put on top of waffles the next morning.  I would definitely make this again.

My gma made this for me once, it's fantastic!

This was a big hit with both adults and kids alike

It was amazing .... Even i tried at my home👍👍

I’ve made this for many occasions.  The bowl is always empty!  Looks pretty and tastes delish!

https://streaming.hearstdigitalstudios.com/6af7050d-f2de-41f8-b642-1e5b0cc3dd85/video_rover_16x9_1080p_hd_1526908844_41441.mp4

Bet you never thought you'd need a recipe.

Can You Guess The Secret Ingredient In This Fruit Salad?

For the perfect roast chicken dinner every time, try this popular recipe from Ina Garten, Food Network's Barefoot Contessa.

Perfect Roast Chicken

(5 chicken

thyme,

lemon, halved

garlic,

(1/4 stick) butter, melted

onion,

carrots

Olive oil

Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.

Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

Outstanding.   No fennel during lockdown so I added celery, extra onion and carrots.   Thanks, Ina.  Stay safe everyone. 

Delicious. But one recommendation, never rinse raw meat. You risk cross contamination of sink and anything near. It's not necessary and is very risky.

I've been making this since college. In an effort to connect with a friend who is a beginner cook, we're making this together virtually tomorrow. Moreover, I appreciate the fact that Ina's recipes continually bring us together. 

<span>My intention is not to be rude whatsoever but has a</span><span>nyone noticed she touches everything after handling the raw chicken?  She touches the paper towels, salt and pepper granuals and outside of the containers, knife, lemon, herbs.  With all the hoopla about raw chicken and cross contamination, I've recently been obsessed with trying to wash my hands and everything after a drop of raw chicken juice touched it or I touched raw chicken.   Being a little old school, I come from the thought that my grandparents lived to be 95 years old (both) and married 75 years!  They weren't as careful and none of their children, grandchildren, great-, great-great-, and great-great-great-grandchildren died from salmonella or kitchen diseases!  Any thoughts?  How careful or casual are you with your raw chicken preparation in the kitchen?!</span><br />

I make this once a week. I get two smallish chickens at Costco and roast them together. My family eats one night 1, and I use the second for soup and/or tacos night 2. It doesn’t get better than this recipe!

I absolutely love this meal.  After making it several times I’ve realized that if you pile the vegetables under the chicken rather than scattering them in the pan they don’t get burned. That’s the only note I will add to this marvelous recipe.  It’s fantastic and so easy!   

This is my second time making this recipe, and it's quickly becoming a staple in the weekly rotation. Lots of reviewers have commented that they left out the fennel.  It is so delicious carmelized with the carrots. Highly recommend cooking this recipe as is. 

I made this for dinner this evening. It was so good that I decided that had to write an immediate review. I've been practicing on different recipes over the last few weeks. I made this receipt exact except I left off the fennel AND I added a new herb that I found out about last week, Herbes de Provence. It is described as <span>savory</span><span>, rosemary, thyme, oregano, and <span>lavender</span>. </span>

National Institute of Health advises to not wash your raw poultry.  It only spreads bacteria via micro-droplets onto counters/sinks/skin without actually cleaning the chicken.  Chickens are well washed when they are processed.

https://www.foodnetwork.com/videos/perfect-roast-chicken-0105038

Food Network's Ina Garten shares her easy recipe for the perfect roast chicken with vegetables. You'll need a chicken, butter, garlic, fresh thyme, salt, pepper, and your choice of roasting vegetables.

Ina Garten's Easy Recipe for Perfect Roast Chicken and Vegetables

Make and share this Best Banana Bread recipe from Food.com.

Best Banana Bread

butter, softened

eggs, beaten

all-purpose flour

baking soda

vanilla (optional)

Sift together flour, soda and salt. Add to creamed mixture. Add vanilla.

Bake at 350&ordm; / 180&ordm; for 55 minutes.

Have tried many banana breads but this is one of the best.  I added walnuts to mine.  Would recommend this to anyone.  A winner for sure!

One of my favorite pancakes ever! These are delicious, chocolaty pancakes with high fiber, reduced fat, reduced sugar, and even some fruit snuck in there (shh... don't tell!). Very yummy, very satisfying. If you wish to enjoy these plain, boost the sugar and the chocolate chips.

Healthy Cocoa Chocolate Chip Banana Pancakes

skim milk

milk

egg whites, lightly beaten egg

vanilla

whole wheat flour

cocoa powder

flax seeds

milk chocolate chips, mini (or semi-sweet)

raspberry jam (warmed)

In a small bowl whisk milk, egg whites, vanilla, and banana.

In large bowl, mix flours, cocoa powder, sugar, flax seed, baking soda and salt.

Add wet mixture to dry, and whisk just until dry ingredients are moistened, folding in chocolate chips.

Pour pancakes onto greased griddle (at about 350-375&deg;F) and let sit until lightly bubbling and edges have began to firm. Flip and cook until firm and browned. Top with jam or a sweet sauce.

FREEZING INSTRUCTIONS: If you make these to freeze them, don't make the topping. Cool the pancakes on a wire rack, and then when they are completely cool, wrap them in tinfoil (I wrap them in packs of two for 1 serving) and freeze. Microwave until warm, then toast to unfreeze them.

This has become a staple in our house. All my kids absolutely love them. They are healthy, and delicious! My kids are young, so don't eat a lot at one time, but by the end of the day all the pancakes that were not finished at breakfast have been eaten as snacks

Shrimp Salad

kosher salt

shrimp shrimp

mayonnaise

white wine vinegar

dill

red onion (1 onion)

celery (6 stalks)

Bring 5 quarts of water, 3 tablespoons salt, and the lemon to a boil in a large saucepan. Add half the shrimp and reduce the heat to medium. Cook uncovered for only 3 minutes or until the shrimp are barely cooked through. Remove with a slotted spoon to a bowl of cold water. Bring the water back to a boil and repeat with the remaining shrimp. Let cool; then peel, and devein the shrimp.

In a separate bowl, whisk together the mayonnaise, mustard, wine or vinegar, 1 teaspoon salt, pepper, and dill. Combine with the peeled shrimp. Add the red onion and celery and check the seasonings. Serve or cover and refrigerate for a few hours.

AWESOME!!!!!!! Made many times over the past months, but just now reviewing. <br />Made as is, really good. Just added a little more mustard and pepper to taste. Awesome! <br /> 2nd time but used less mayo, more pepper and mustard. Outstanding. <br />Then started modifying.  <br />First basic mod is using less mayo, and adding Old Bay to it. Great. Then added jalapenos, just a few. <br />Also, added quartered cucumbers and some halved cherry tomatoes later on. <br />Then made a chipotle mayo aioli, again awesome. <br />This is a great basic recipe, and all the kids love it, even the grand kids. We make it on vacation with fresh gulf shrimp and cooked grouper. <br />I tried with sour cream instead of mayo too, and was great as well. 

Great recipe! I made it with 2 tablespoons of mayo, 2 minced green onion stalks, 2 chopped celery stalks, 1 diced tomato and 1 tsp dried dill since I didn't have fresh dill available. I also had to sub regular mustard for dijon and apple cider vinegar for white wine vinegar -- it still tasted good. I added a little Mrs. Dash, and some pink Himalayan salt instead of kosher.<br />

I signed up expressly to leave this review!  This is a fantastic recipe; so close to the shrimp salad from Eatzi’s.  I put About 1/3 less mayo but added triple the Dijon mustard and a jalapeño because was craving a little spice.  Definitely putting this in the rotation.

Simple and delicious. I added a few shakes of tobasco for a little heat. 

This couldn't be better, but it does take me longer to make it!

Absolutely delicious. I had never even tasted shrimp salad let alone made it! A family member requested it as a thanksgiving dish and I said "no prob!" Without knowing what I was getting myself into I searched many shrimp salad recipes on the Internet after much debate ended up deciding on this one. The salad received rave reviews and I myself thought it was out of this world as well! Will definitely be making again for my own family!

I love this recipe I make it for one by using seven Shrimp half salary 2 tablespoons of mayo 1 teaspoon of Dijon mustard 1/4 cup minced onions and 1 tablespoon of dill Wonderful

Another great Ina recipe. I used a little lemon zest in the shrimp salad and served a nice full scoop on a salad I prepared. No salad dressing needed. This was easy and quick to make. I'm going to try this with crab, pasta and a litlle old bay next time as another reviewer recommended

Love this. Used a mid-range chardonnay for the wine and added jalepenos for a bite.  Served over spring mix. Yum!

https://www.foodnetwork.com/videos/inas-shrimp-salad-recipe-0170514

Shrimp, veggies and a creamy dressing make Ina's salad a cool summer treat.

Ina's Shrimp Salad Recipe

Try Ina Garten's Linguine with Shrimp Scampi recipe from Food Network: It's loaded with garlicky shrimp, lemon and red pepper flakes for warmth.

Linguine with Shrimp Scampi

Vegetable oil

linguine

garlic (4 cloves)

shrimp

parsley leaves

lemon, zest grated

lemon juice (2 lemons)

lemon, thinly sliced in half-rounds

Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.

Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.

When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.

Please don't put olive oil in the pasta water,there is no need ,sauce doesn't stick to the pasta.

Excellent just as it is, but a relative showed me how to make it even better: Marinate the shrimp in olive oil, ginger, garlic, salt, and pepper for at least an hour ahead of time.  Cook the shrimp on high heat in an uncrowded pan, turning once. Set shrimp aside where it will stay warm. Cook garlic as directed (it will burn on high heat). Toss all ingredients except the shrimp together. Serve and put shrimp on top.

I thought this dish was going to be too lemony, but it wasn't. The shrimp had such an amazing flavor that it complimented the lemon-tasting noodles. It's a very mild lemon taste, but again, the shrimp in the dish are the stars! Super good and pretty simple. My advice is get the shrimp ready, the parsley cut, the garlic minced, and the lemon juice and zest ready to go before you start boiling the water to the linguine. That way, when the pot first starts to boil, throw the oil and butter into the other skillet and get that going. This way everything is timed out just right! <div><br /></div><div>Thanks, Ina! I'm keeping this in my go-to pasta dishes! </div>

We have made this numerous times. Very quick to put together. <div><br /><div>Minor additions: We sauté minced onion, red bell pepper and sun dried tomatoes prior to sautéing the garlic. Looks good. Tastes good. <div><br /></div><div><br /></div></div></div>

<div>Such a fun dish! I ended up cutting the lemon juice 1/8 cup and added 1 cup of parmesan but kept everything the same. It had the right amount of lemon for us personally at that point. Next time I will add a 1 1/2 lbs of shrimp and vegetable of some sort. It was a lot of pasta otherwise. Think it will be perfect then. </div><div><br /></div>

This is our FAVORITE pasta dish.  Light and very refreshing.  I butterflied the shrimp and topped with shredded parmesan at the end.  Divine!  If you find the sauce too runny, mix a little into a bit of cornstarch and add back into the sauce. This recipe is going into my historical family favorites file!  Could eat it every day!

If you follow the directions, you can't mess this up. Have everything prepped and ready, because it comes together very quickly once you start cooking. Absolutely delicious! There's no reason to order this when I'm out anymore. Restaurant scampi just doesn't compare!

I added a little bit of white wine while it was cooking, so delicious! 

Such a fabulous recipe!  Just suggested this to my husband for dinner tonight...needless to say, he's fired up!  Recipe is absolute perfection as is with one tiny exception of adding additional heat.  I add 1 1/2 tsp. of crushed red pepper as opposed to 1/8 tsp.  Other than that, it is just to die for!  Thanks, Ina, for a totally awesome always perfect recipe:)

Love this recipe, the only thing I do differently is that I take the shrimp shells and put them in a pot with white wine or chicken stock and water with some herbs, bring to a boil and simmer for a few minutes and let it sit. Drain the liquids, throw out the shells and it to add to the linguini once the shrimp is added.  Yum

https://www.foodnetwork.com/videos/linguine-with-shrimp-scampi-0169868

Ina's shrimp linguine recipe is the one when you need a fast, elegant dish.

Ina's Shrimp Linguine Recipe

This is one of (if not) the BEST banana cake I have ever tasted! I thought the oven temp of 275&deg; sounded a little low, but this cake baked up (and rose) beautifully in my oven at this temp after pretty much exactly one hour. I do not know if the little &quot;freezer trick&quot; to this recipe is what ensured its moistness or not, but I did it, and it was exceptionally moist &amp; delicious. Would be interesting to see if it still came out as great if this step was skipped. All I know is that I followed this recipe EXACTLY as stated (except that I had no buttermilk, so I subbed with a mix of lemon juice &amp; milk) and I got exceptional results. So moist and yummy...a dense cake, similar in texture to a carrot cake... I personally would not call this frosted banana bread :o)  Depending on the amount of frosting you like you can decide whether to half the recipe or not. I used the full recipe and had some leftover. I sprinkled on the chopped walnuts and threw this baby in the fridge and cut it the next day...TO DIE FOR! I really liked it slightly chilled, but great at room temp too! It got better each day it sat, I always make this cake at least the day before I need or want it.  I was extremely pleased with this cake and will be making it over &amp; over again!! So glad I came across this one!! (on another website).


(* * Just to update the recipe, (based on some of the reviews), the baking time may vary based on individual ovens. It was RIGHT ON for my oven, but some others have stated it has taken 1 hour 10 minutes, 1 hour 20 minutes, and my sister just informed me that it took 1 hour 30 minutes in her oven!!!!!)

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