Lukesdane

This cranberry balsamic chicken recipe only takes 20 minutes and is a great choice for any event because it has a great mix of sweet and sour flavors. Cranberry sauce and balsamic vinegar work together to make a thick glaze that goes well with the soft chicken breasts.

Ingredients: 4 boneless skinless chicken breasts. Salt and pepper to taste. 2 tablespoons olive oil. 1 cup whole berry cranberry sauce. 1/4 cup balsamic vinegar. 2 cloves garlic, minced. 1 teaspoon dried thyme. 1/2 teaspoon dried rosemary. 1/2 teaspoon dried sage. Fresh parsley, chopped for garnish.

Instructions: Season chicken breasts with salt and pepper. In a skillet, heat olive oil over medium-high heat. Add chicken breasts and cook until golden brown on both sides, about 5-6 minutes per side. Remove chicken from skillet and set aside. In the same skillet, add cranberry sauce, balsamic vinegar, minced garlic, dried thyme, dried rosemary, and dried sage. Stir well and let the sauce simmer for 2-3 minutes. Return the chicken breasts to the skillet, spooning the sauce over them. Cover and cook for an additional 5 minutes, or until the chicken is cooked through. Garnish with chopped parsley before serving.

Prep Time: 10 minutes

Cook Time: 10 minutes

These tasty Mint Chocolate Squares are the perfect way to enjoy the delicious combination of rich chocolate and cool mint. Perfect for satisfying your sweet tooth or giving as a gift to guests to impress them.

Ingredients: 1 cup unsalted butter. 2 cups granulated sugar. 1 teaspoon vanilla extract. 4 large eggs. 1 cup all-purpose flour. 3/4 cup cocoa powder. 1/2 teaspoon salt. 1 cup semi-sweet chocolate chips. 1 cup Andes mint chocolate pieces.

Instructions: Preheat oven to 350F 175C. Grease a 9x13 inch baking pan. In a saucepan, melt the butter over low heat. Remove from heat and stir in sugar and vanilla extract until well combined. Beat in eggs, one at a time, until incorporated. In a separate bowl, sift together flour, cocoa powder, and salt. Gradually add dry ingredients to the wet mixture, stirring until just combined. Fold in chocolate chips and mint chocolate pieces. Spread batter evenly into the prepared baking pan. Bake in preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Allow to cool completely in the pan before cutting into squares.

Prep Time: 20 minutes

Cook Time: 30 minutes

Delicious gluten-free stuffed mushrooms with a flavorful zucchini quinoa stuffing. A perfect appetizer or side dish for those who love a healthy and tasty option!

Ingredients: 8 large mushrooms, cleaned and stems removed. 1 cup quinoa, rinsed. 2 cups vegetable broth. 1 tablespoon olive oil. 1 medium zucchini, finely diced. 1/2 onion, finely chopped. 2 cloves garlic, minced. 1 teaspoon dried thyme. 1/2 teaspoon dried oregano. Salt and pepper to taste. 1/2 cup grated Parmesan cheese optional. Fresh parsley for garnish.

Instructions: Before you start cooking, heat the oven to 375F 190C. Put quinoa and vegetable broth in a saucepan and mix them together. Once it starts to boil, lower the heat, cover, and let it cook for 15 minutes, or until the quinoa is done and the liquid is absorbed. Put olive oil in a pan and heat it over medium-low heat. Put in the garlic and onions, and cook them until they get soft. Put in the diced zucchini and cook it until it's soft. Add salt, pepper, thyme, and oregano to taste. Mix the cooked quinoa with the other ingredients. Add Parmesan cheese if you want to. Put a little of the quinoa stuffing into each mushroom cap and gently press it down to make it fit. Put the stuffed mushrooms on a baking sheet and bake them in a hot oven for 20 minutes, or until they are soft. Before serving, sprinkle with fresh parsley.

Prep Time: 20 minutes

Cook Time: 35 minutes

A delicious and refreshing green bean salad with a tangy balsamic dressing. Perfect for those days when you want a break from lettuce.

Ingredients: 1 pound fresh green beans, trimmed. 1/2 cup cherry tomatoes, halved. 1/4 cup red onion, thinly sliced. 2 tablespoons balsamic vinegar. 1 tablespoon olive oil. 1 clove garlic, minced. Salt and pepper to taste. 2 tablespoons fresh basil leaves, chopped. 1/4 cup feta cheese, crumbled optional.

Instructions: As the water boils, add salt to a large pot. Add the green beans that have been trimmed to the boiling water. Cook for three to four minutes, or until they are bright green and just-right. To stop the cooking process, drain and put right into a bath of ice water. Once more, drain and pat dry. Add the olive oil, minced garlic, salt, and pepper to a small bowl and mix them together using a whisk. This will make the dressing. Put the blanched green beans, cherry tomatoes cut in half, and thinly sliced red onion in a large bowl. Pour the dressing over the salad and toss it around to cover everything evenly. Add more chopped fresh basil leaves on top and mix it all together again. You can add crumbled feta cheese to the salad before serving if you want to. You can eat it right away as a cool side dish or by itself. If you're not in the mood for a traditional salad with lettuce, this Balsamic Green Bean Salad is a great alternative.

Prep Time: 15 minutes

Cook Time: 5 minutes