Candied Cherry Opera Fudge

Candied Cherry Opera Fudge is a delicious sweet treat made with smooth white chocolate, sweet candied cherries, and crunchy slivered almonds. The dark chocolate drizzle gives this opera-themed fudge a classy touch.

Ingredients:

• 2 cups white chocolate chips
• 1 can 14 ounces sweetened condensed milk
• 1/2 cup candied cherries, chopped
• 1/2 cup slivered almonds
• 1/4 cup dark chocolate chips
• 1/4 teaspoon almond extract
• 1/4 teaspoon vanilla extract
• A pinch of salt

Instructions:

Put parchment paper around the edges of an 8x8-inch 20x20 cm square baking pan, leaving some overhang to make it easy to take off

Put the white chocolate chips and sweetened condensed milk in a bowl that can go in the microwave

In 30-second increments, stir the mixture in the microwave until it is smooth and fully melted

Add the vanilla and almond extracts and a pinch of salt

Add the chopped candied cherries and slivered almonds and mix them in until they are spread out evenly

Spread out the fudge mixture in the baking pan that has been prepared

To melt the dark chocolate chips in a small bowl that can go in the microwave, stir them every 15 seconds for about a minute

Spread the melted dark chocolate out in a pretty pattern on top of the fudge

Skirte or toothpick through the dark chocolate on the top of the fudge to make swirls

Put the fudge in the fridge for at least two hours, or until it sets

Use the extra piece of parchment paper to lift the fudge out of the pan once it's set

Cut it into squares after putting it on a cutting board

Enjoy your Candied Cherry Opera Fudge!

Slow Cooker Louisiana Chicken Pasta

This Slow Cooker Louisiana Chicken Pasta recipe lets you make the popular dish from the Cheesecake Factory in your own home. Cajun seasoning goes well with soft chicken, bright vegetables, and a creamy sauce in this tasty pasta dish.

Ingredients:

• 1 lb boneless, skinless chicken breasts, diced
• 1 cup diced bell peppers assorted colors
• 1 cup diced onion
• 1 cup sliced mushrooms
• 1 cup diced tomatoes
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 teaspoon Cajun seasoning
• 8 oz penne pasta, uncooked
• Salt and pepper to taste
• Chopped parsley for garnish

Instructions:

In a slow cooker, combine diced chicken, bell peppers, onion, mushrooms, tomatoes, garlic, chicken broth, heavy cream, Parmesan cheese, and Cajun seasoning

Stir well to combine all ingredients

Cover and cook on low for 4-6 hours or on high for 2-3 hours, until chicken is cooked through and vegetables are tender

About 30 minutes before serving, stir in the uncooked penne pasta

Cover and continue cooking until pasta is tender, stirring occasionally

Season with salt and pepper to taste

Serve hot, garnished with chopped parsley

Enjoy your Slow Cooker Louisiana Chicken Pasta!

Soft and Chewy Oatmeal Chocolate Chip Cookies

Indulge in the perfect blend of soft and chewy with these delightful oatmeal chocolate chip cookies. The combination of rolled oats and semisweet chocolate chips creates a deliciously satisfying treat for any cookie lover.

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup brown sugar, packed
• 1/2 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 and 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 cups old-fashioned rolled oats
• 2 cups semisweet chocolate chips

Instructions:

Warm your oven up to 350F 175C and put parchment paper on baking sheets

Softened butter, brown sugar, and granulated sugar should all be mixed together in a large bowl until the mixture is light and fluffy

One at a time, add the eggs and beat well after each one

Add the vanilla extract and mix well

Mix the all-purpose flour, baking soda, and salt together in a different bowl

Slowly add the dry ingredients to the wet ones and mix them together until they are just combined

Make sure the chocolate chips and rolled oats are spread out evenly in the dough before you fold them in

Using a cookie scoop or spoon, drop dough by the tablespoonful onto the baking sheets that have been prepared, leaving about 2 inches between each one

After the oven is hot, bake the cookies for 10 to 12 minutes, or until the edges are just beginning to turn golden

Let the cookies cool for a few minutes on the baking sheets before moving them to wire racks to cool all the way

Once the cookies are cool, put them in a container that won't let air in

This will keep them soft and chewy

Salmon with Mango Salsa

This recipe combines the richness of salmon with the freshness of mango salsa, creating a vibrant and healthy dish packed with flavor and nutrients.

Ingredients:

• 4 salmon fillets
• 2 ripe mangoes, diced
• 1 red bell pepper, diced
• 1/2 red onion, finely chopped
• 1 jalapeo pepper, seeded and minced
• 1/4 cup fresh cilantro, chopped
• Juice of 2 limes
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

Warm up the grill over medium-high heat

Add salt and pepper to the salmon fillets

Peel and dice the mangoes

Add the red bell pepper, red onion, jalapeo pepper, cilantro, lime juice, and olive oil to a bowl

Add pepper and salt to taste

Combine well by mixing

On a grill, cook the salmon fillets for four to five minutes on each side, or until they are done and have a little char on them

A mango salsa should be put on top of the grilled salmon

Have fun!

Spicy Keto Shrimp Stacks

These Spicy Keto Shrimp Stacks are a delightful combination of flavors and textures, perfect for a keto-friendly meal. Tender shrimp coated in a spicy seasoning blend, stacked with creamy avocado, crisp vegetables, and a zesty Sriracha mayo.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper
• Salt and pepper to taste
• 1 avocado, diced
• 1/4 cup mayonnaise
• 1 tablespoon Sriracha sauce
• 1 tablespoon lime juice
• 1/4 cup diced cucumber
• 1/4 cup diced red bell pepper
• 2 cups shredded lettuce
• Sesame seeds for garnish

Instructions:

Put olive oil, paprika, garlic powder, cayenne pepper, salt, and pepper in a bowl and mix them together

Toss the shrimp in the sauce to coat them

Set the pan on medium-high heat

After you add the shrimp, cook them for two to three minutes on each side, or until they are fully cooked

Take it off the heat and set it aside

Put diced avocado, mayonnaise, Sriracha sauce, and lime juice in a different bowl

Mix them together to make the spicy mayo

Put a layer of shredded lettuce at the bottom of each serving dish before you start putting the stacks together

Add carrot and red bell pepper dices on top

After that, put some spicy mayo on top of the vegetables

On top of the spicy mayo, put the cooked shrimp

Add some more spicy mayo to the shrimp and top it off with sesame seeds

Serve right away and enjoy!

Roasted Cabbage Salad with Brown Butter Croutons

The flavors and textures in this Roasted Cabbage Salad with Brown Butter Croutons go so well together. The roasted cabbage wedges give the salad a sweet and nutty taste, and the brown butter croutons give it a satisfying crunch. This salad has mixed greens, Parmesan cheese, pine nuts, and a tangy balsamic vinaigrette that coats it. It can be a side dish or a light meal by itself.

Ingredients:

• 1 small green cabbage, cut into wedges
• 2 tablespoons olive oil
• Salt and pepper to taste
• 4 slices of bread, cubed
• 4 tablespoons unsalted butter
• 4 cups mixed greens
• 1/4 cup grated Parmesan cheese
• 1/4 cup toasted pine nuts
• For the dressing:
• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 clove garlic, minced
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

Preheat your oven to 400F 200C

Place the cabbage wedges on a baking sheet, drizzle with olive oil, and season with salt and pepper

Roast for 25-30 minutes, or until tender and slightly caramelized

While the cabbage is roasting, prepare the croutons

In a skillet, melt the butter over medium heat

Add the cubed bread and cook until golden brown, stirring frequently

Remove from heat and let them cool

To make the dressing, whisk together olive oil, balsamic vinegar, minced garlic, Dijon mustard, salt, and pepper in a small bowl

Once the cabbage is done roasting and the croutons have cooled, assemble the salad

Place mixed greens on a serving platter, arrange the roasted cabbage wedges on top, sprinkle with Parmesan cheese, toasted pine nuts, and the brown butter croutons

Drizzle the dressing over the salad just before serving

Enjoy your delicious Roasted Cabbage Salad!