noelle kroger

Nalesniki are thin Polish pancakes that can be filled with a variety of sweet or savory fillings. They are a versatile and delicious treat enjoyed by people of all ages in Poland.

Ingredients: 2 cups all-purpose flour. 2 cups milk. 2 large eggs. 1/4 teaspoon salt. 2 tablespoons sugar. 1/2 teaspoon vanilla extract. 2 tablespoons melted butter. Additional butter for frying. Powdered sugar optional, for garnish. Your choice of fillings e.g., jam, Nutella, cheese, fruit.

Instructions: In a large mixing bowl, whisk together the flour, sugar, and salt. In a separate bowl, whisk together the eggs, milk, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, stirring continuously to form a smooth batter. Stir in the melted butter and mix well. Heat a non-stick skillet or crepe pan over medium heat and add a small amount of butter to coat the surface. Pour a ladleful of the batter into the skillet, swirling it to evenly coat the bottom. Cook for about 2 minutes, or until the edges start to lift and the bottom is golden brown. Flip the nalesniki using a spatula and cook the other side for another 1-2 minutes, until golden brown and cooked through. Remove the cooked nalesniki from the skillet and place them on a plate. Repeat the process with the remaining batter, adding more butter to the skillet as needed. Once all the nalesniki are cooked, you can fill them with your choice of fillings, such as jam, Nutella, cheese, or fruit. Fold the nalesniki into quarters or roll them up. Dust with powdered sugar if desired. Serve hot and enjoy your delicious Polish nalesniki!

Any day of the week, this hearty and creamy cheeseburger soup made in a slow cooker is a great way to warm up. It is a tasty take on a classic dish because it is full of ground beef, vegetables, and cheese.

Ingredients: 1 lb ground beef. 1 onion, chopped. 3 cloves garlic, minced. 4 cups chicken broth. 4 cups diced potatoes. 1 cup shredded carrots. 1 cup diced celery. 1 can 14.5 oz diced tomatoes, undrained. 1 teaspoon dried basil. 1 teaspoon dried parsley. 1/2 teaspoon salt. 1/2 teaspoon black pepper. 1/4 cup all-purpose flour. 1/2 cup milk. 2 cups shredded cheddar cheese. 1/2 cup sour cream.

Instructions: With the heat on medium, cook the ground beef, onion, and garlic in a skillet until the beef is browned and the onions are soft. Remove any extra grease. Put the beef mixture in a slow cooker. Put in the tomatoes, basil, parsley, salt, and pepper, along with the chicken broth. Use a stir to mix. Put the lid on top and cook on low for 6 to 8 hours or high for 3 to 4 hours, until the vegetables are soft. Mix the flour and milk in a small bowl with a whisk until the mixture is smooth. Add to soup. Put the lid on top and cook on high for another 30 minutes, or until the soup gets thicker. Add sour cream and shred cheese and mix until cheese melts and soup is hot all the way through. Serve hot, and if you want, top with extra cheese and parsley.

These Buttermilk Banana Pancakes are a tasty take on regular pancakes. The ripe bananas and coconut maple syrup give them a tropical flavor. They're light and tasty, and they're great for brunch or breakfast on the weekend.

Ingredients: 1 cup all-purpose flour. 1 tablespoon sugar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 cup buttermilk. 1 ripe banana, mashed. 1 egg. 2 tablespoons melted butter. 1/2 teaspoon vanilla extract. 1/4 cup shredded coconut. 1/4 cup maple syrup. 2 tablespoons coconut milk.

Instructions: Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl. Add the egg, melted butter, mashed banana, and vanilla extract to a different bowl. Add the wet ingredients to the dry ones and mix them together just until they are mixed. A few lumps are fine; don't mix it too much. Put a griddle or nonstick skillet over medium-high heat and lightly coat it with cooking spray or butter. For every pancake, put 1/4 cup of batter on the hot griddle. Add a little shredded coconut to each pancake. When the pancakes start to bubble on top, flip them over and cook the other side until it's golden brown. Warm up the coconut milk and maple syrup in a small saucepan over low heat. Mix well. Add the warm coconut maple syrup to the banana pancakes while they are still hot. Have fun with your tasty Coconut Maple Syrup and Buttermilk Banana Pancakes!

This Steak Salad with Creamy Avocado Vinaigrette is a delicious and satisfying meal that combines tender grilled flank steak with a creamy and flavorful avocado dressing. It's a perfect balance of protein, healthy greens, and creamy goodness.

Ingredients: 8 oz flank steak. 1 tsp olive oil. Salt and black pepper to taste. 6 cups mixed greens e.g., lettuce, spinach, arugula. 1 cup cherry tomatoes, halved. 1/2 red onion, thinly sliced. 1/4 cup crumbled feta cheese. 1 avocado, sliced. 1/4 cup chopped fresh cilantro. 1/4 cup plain Greek yogurt. 1/2 ripe avocado. 2 tbsp extra-virgin olive oil. 2 tbsp red wine vinegar. 1 clove garlic, minced. 1 tsp honey. Salt and black pepper to taste.

Instructions: Set your grill or a skillet on high heat to get them ready. Add salt and pepper to the flank steak after brushing it with olive oil. If you want the steak medium-rare, grill it for about 4 to 5 minutes on each side. You can change the cooking time to suit your taste. Take it off and wait five minutes. Trim the steak against the grain and cut it into thin slices. Mixed greens, cherry tomatoes, red onion, crumbled feta cheese, avocado slices, and chopped cilantro should all be put in a large salad bowl. Half of a ripe avocado, Greek yogurt, extra-virgin olive oil, red wine vinegar, honey, salt, and black pepper should all be put into a blender. Mix until it's creamy and smooth. Add the creamy avocado vinaigrette to the salad and toss it around to coat it. Add the sliced grilled flank steak to each plate of salad after you've served it. If you want, you can add more cilantro as a garnish. Serve right away and enjoy!

This Edamame Avocado Hummus is a healthy and creamy take on regular hummus. Edamame and avocado together make a smooth, velvety texture with a hint of nuttiness. Garlic and lemon juice add flavor and brightness.

Ingredients: 1 cup shelled edamame, cooked. 1 ripe avocado, peeled and pitted. 2 cloves garlic. 3 tablespoons tahini. 2 tablespoons lemon juice. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: In a food processor, combine cooked edamame, avocado, garlic, tahini, and lemon juice. Pulse until smooth. While the processor is running, drizzle in olive oil until the mixture reaches desired consistency. Season with salt and pepper to taste. Serve chilled with your favorite dippers.

A delightful BBQ chicken salad with a burst of flavors, featuring grilled chicken, fresh vegetables, and a creamy avocado cilantro dressing.

Ingredients: 2 boneless, skinless chicken breasts. 1 cup barbecue sauce. 1 tablespoon olive oil. Salt and pepper to taste. 8 cups mixed salad greens. 1 cup cherry tomatoes, halved. 1 cup corn kernels fresh or frozen. 1/2 red onion, thinly sliced. 1 avocado, diced. 1/4 cup fresh cilantro, chopped. 1/4 cup ranch dressing. 1/4 cup Greek yogurt. Juice of 1 lime.

Instructions: Warm up the grill over medium-high heat. Add salt and pepper to the chicken breasts. Grill the chicken for 6 to 8 minutes on each side, or until it's fully cooked. Take the chicken off the grill and let it rest for five minutes. Then cut it into pieces. Put salad greens, corn, red onion, avocado, cilantro, and cherry tomatoes in a large bowl. To make the dressing, mix ranch dressing, Greek yogurt, and lime juice in a small bowl with a whisk. Spread grilled chicken slices on top of the salad. Drizzle with avocado cilantro dressing. Gently toss everything together. Serve right away and enjoy!

This chicken noodle soup made in a slow cooker is hearty, comforting, and great for cold days. Put the food in the slow cooker and let it cook!

Ingredients: 1 lb boneless, skinless chicken breasts. 8 cups chicken broth. 4 carrots, sliced. 4 celery stalks, sliced. 1 onion, diced. 3 cloves garlic, minced. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. 1/2 teaspoon dried oregano. 1 bay leaf. Salt and pepper to taste. 8 oz egg noodles.

Instructions: Chicken, chicken broth, carrots, celery, onion, garlic, thyme, rosemary, oregano, bay leaf, salt, and pepper should all be put in a slow cooker. Turn the heat to low and cook for 6 to 8 hours or on high for 3 to 4 hours, until the chicken is done and the vegetables are soft. Take the chicken out of the slow cooker and use two forks to shred it. Put the chicken shreds back into the slow cooker. After adding the egg noodles, cook on high for another 10 to 15 minutes, until the noodles are soft. Throw away the bay leaf before serving. If you think it needs it, add more salt and pepper. Enjoy while hot!

This classic guacamole recipe is a must-have for any gathering. It's creamy, flavorful, and perfect for dipping with tortilla chips. Make it in just minutes and impress your guests!

Ingredients: 3 ripe avocados. 1 small onion, finely diced. 2 roma plum tomatoes, diced. 1-2 cloves garlic, minced. 1 lime, juiced. 1 teaspoon salt. 1/2 teaspoon ground cumin. 1/2 teaspoon cayenne pepper. 1 tablespoon chopped fresh cilantro. Tortilla chips, for serving.

Instructions: Take out the seeds from the avocados, cut them in half, and scoop out the flesh into a bowl. Use a fork or potato masher to mash the avocados until you get the texture you want smooth or a little chunky. Cut up the tomatoes, lime juice, cumin, cayenne pepper, and onion. Add them to the bowl and mix them together. Combine well. Last, add the chopped cilantro to make it taste even more fresh. Test the seasoning and make any necessary changes. Put the guacamole out right away with tortilla chips. Have fun!

Every bite of these Raspberry Lemon Poppy Seed Muffins is full of fruity and sour flavors. They're great for breakfast or as a snack. These muffins are a delicious treat because they have fresh raspberries, tangy lemon, and a light crunch from poppy seeds.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup granulated sugar. 2 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 2 tbsp poppy seeds. 1/2 cup unsalted butter, melted. 2 large eggs. 1/2 cup plain Greek yogurt. 1/4 cup freshly squeezed lemon juice. 1 tsp lemon zest. 1 tsp vanilla extract. 1 1/2 cups fresh raspberries.

Instructions: Warm your oven up to 375 F 190 C and put paper liners in a muffin tin. Put the flour, sugar, baking powder, baking soda, salt, and poppy seeds in a large bowl. In a different bowl, mix the eggs, Greek yogurt, lemon juice, lemon zest, and vanilla extract with a whisk. Add the wet ingredients to the dry ones and mix them slowly until they are just mixed. Be careful not to mix the batter too much; it should still have some lumps in it. Be careful as you fold the fresh raspberries into the batter. Fill up about two thirds of the way to the top of each muffin cup with batter. After the oven is hot, bake the muffins for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. Let the muffins cool for 5 minutes in the pan, then move them to a wire rack to cool all the way down. These Raspberry Lemon Poppy Seed Muffins are delicious. Serve them and enjoy them!