When it comes to finding the perfect, easy, delicious, beautiful summer dessert, consider your prayers answered!
For holiday parties and summer picnics, try these stuffed wonton cups with a Southwest-style chicken filling. You can freeze them, too. Just reheat after thawing.
A quick shrimp stew cooked in a tomato coconut broth with a hint of lime and cilantro. Simple enough to make for a weekday dinner yet sophisticated enough to serve to company. Serve with a little brown basmati rice to soak up the broth.
Once you’ve tried this tangy, yet delicate lemon chicken piccata, you won’t hesitate to make it for company. Seasoned with parmesan and parsley, the chicken cooks up golden brown, then is drizzled with a light lemon sauce. —Susan Pursell, Fountain Valley, California
Naked Greek Feta-Zucchini Turkey Burgers are so juicy, thanks to my secret ingredient, grated zucchini!
Perfect for dinner, lunch, or any meal!
These coconut macaroon cookies earned me a first-place ribbon at the county fair. They remain my husband’s favorites—whenever I make them to give away, he always asks me for some, too! I especially like that this macaroon recipe makes a small enough batch for the two of us to nibble on.
Introducing the real breakfast of champions.
- vegetable oil for frying
- 1 cup shredded cooked chicken
- ¼ cup shredded Cheddar cheese
- 2 tablespoons ranch dressing
- 1 tablespoon butter, melted
- 1 ½ teaspoons hot pepper sauce, or more to taste
- 20 wonton wrappers
- Heat vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Combine chicken, Cheddar cheese, ranch dressing, butter, and hot sauce in a bowl. Scoop about 1 tablespoon chicken mixture onto the center of each wonton wrapper; fold wontons in half and press to seal. Arrange wontons on a baking sheet and freeze for 5 to 10 minutes.
- Fry in preheated oil until golden brown, 2 to 3 minutes.
Watch the recipe video here:
- 1 cup whole wheat flour
- ¾ cup old-fashioned oats
- ¼ cup finely chopped pecans or almonds
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon kosher salt
- 1 large egg
- 1¾ cups buttermilk
- 2 tablespoons pure maple syrup, plus more for serving
- 2 tablespoons virgin coconut oil, melted, slightly cooled, plus more for skillet
- 1 medium apple (such as Granny Smith or Pink Lady), peeled, cored, sliced crosswise ¼ inch thick
- Plain yogurt (for serving)
- Whisk flour, oats, pecans, baking powder, baking soda, cinnamon, and salt in a large bowl. Whisk egg, buttermilk, 2 Tbsp. maple syrup, and 2 Tbsp. oil in a medium bowl; mix into dry ingredients.
- Heat a griddle or large nonstick skillet over medium; brush with oil. Place 2 apple slices in skillet, spacing about ½" apart, and cook until lightly golden, about 1 minute. Turn over and pour ⅓ cup batter over apples, spreading batter to cover. Cook pancake until bottom is golden brown and bubbles form on the surface, about 3 minutes. Flip and cook until cooked through and other side is golden brown, about 2 minutes. Transfer to a plate. Repeat with remaining apple slices and batter, brushing griddle with more oil as needed.
- Serve pancakes with yogurt and more maple syrup.