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Almond and Parsley Salsa Verde
Appetizer American

Almond and Parsley Salsa Verde

4.9

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Combine chopped almonds and parsley on a cutting board; chop together again until very finely chopped.
  2. 2 Transfer almond mixture to a bowl and add garlic. Stir olive oil into almond mixture until a thick sauce forms.

By John Mitzewich

Spicy Cranberry Sausage Balls
Appetizer

Spicy Cranberry Sausage Balls

4.5

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with parchment paper.
  2. 2 Combine cream cheese and Cheddar cheese in the bowl of an electric mixer. Mix on medium speed until blended, about 1 minute. Add sausage in golf ball-size pieces while mixer is running and continue to mix until combined with the cheeses, about 1 minute. Add cranberries, 2 tablespoons parsley, onion powder, garlic powder, and red pepper flakes; continue to mix until well blended, about 2 minutes.
  3. 3 Stop the mixer and stir in baking mix with a wooden spoon until it is distributed throughout.
  4. 4 Form 27 golf ball-size sausage balls with your hands or a meatball scoop. Place on the prepared baking sheet, spacing evenly.
  5. 5 Bake in the preheated oven until nicely browned and no longer pink in the centers, about 30 minutes. Drain on paper towels if necessary. Serve warm garnished with remaining parsley.

By Bibi

Pine Cone Cheese Ball
Appetizer American

Pine Cone Cheese Ball

4.8

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Stir cream cheese, goat cheese, parsley, tarragon, thyme, garlic, cayenne pepper, salt, and black pepper together in a bowl until smooth and well-mixed.
  2. 2 Turn cheese mixture out onto a serving platter and form into a tapered oval shape to resemble a pine cone.
  3. 3 Starting at the tapered end, press almonds into the cheese cone so that the tip of the almond is facing out and down, and cheese cone is completely covered with almonds and resembles a pine cone. Place rosemary sprigs at the top to resemble pine needles.
  4. 4 Serve and enjoy.

By John Mitzewich

Summer Fresh Tomato Basil Dip
Appetizer American

Summer Fresh Tomato Basil Dip

4.1

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Combine, cream cheese, sour cream, basil, Italian parsley, tomatoes, garlic, lemon zest, lemon juice, tomato paste, onion salt, Worcestershire sauce, sugar, and pepper in a large mixing bowl. Beat with an electric mixer on High until whipped, 2 to 3 minutes.

By Challena

Chef John's Green Goddess Dressing
Appetizer American

Chef John's Green Goddess Dressing

4.9

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Process mayonnaise, sour cream, parsley, tarragon, chives, lemon juice, rice vinegar, anchovy fillet, garlic, cayenne pepper, salt, and black pepper in a blender until smooth.
  3. 3 Enjoy!

By John Mitzewich

Bay Scallops with Garlic Parsley Butter Sauce
Appetizer American

Bay Scallops with Garlic Parsley Butter Sauce

4.5

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Spread 1/2 tablespoon softened butter onto one side of each piece of toast.
  3. 3 Heat oil in a skillet over high heat. When oil begins to smoke, pour scallops into the pan; cook for 30 seconds without stirring.
  4. 4 Toss scallops in the pan and stir in garlic. Cook and stir until fragrant, about 30 seconds.
  5. 5 Stir in wine and lemon juice; bring to a boil and cook for 30 seconds.
  6. 6 Stir in parsley and cold butter; remove from the heat.
  7. 7 When butter melts, stir in cayenne, salt, and pepper.
  8. 8 Spoon scallops over buttered toast and serve immediately.

By John Mitzewich

Ashley's Savory Summer Veggie Tarts
Appetizer American

Ashley's Savory Summer Veggie Tarts

4.6

Prep
25 min
Cook
30 min
Total
65 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C).
  2. 2 Bake the frozen pastry shells in the preheated oven for 10 minutes; remove and set aside.
  3. 3 Reduce the oven temperature to 350 degrees F (175 degrees C).
  4. 4 Whisk together the condensed soup, milk, chile pepper, Worcestershire, hot sauce, salt and pepper in a saucepan over low heat.
  5. 5 Preheat the olive oil in a large skillet over medium-high heat. Cook the garlic, onion, red pepper, and asparagus until tender. Stir the soup mixture in with the vegetables and spoon into the prepared pastry shells. Sprinkle with cheese.
  6. 6 Bake in the preheated oven for 20 minutes. Remove from the oven and cool for 10 minutes before garnishing with parsley to serve.

By MISSTHIS

Cajun Spice Chicken Wings with Remoulade Sauce
Appetizer American

Cajun Spice Chicken Wings with Remoulade Sauce

4.8

Prep
20 min
Cook
40 min
Total
75 min

Instructions

  1. 1 Prepare spice rub by combining baking powder, salt, garlic powder, and onion powder, cumin, paprika, cayenne, black pepper, oregano, and thyme in a small bowl. Mix until thoroughly combined.
  2. 2 Place wings in a large bowl and toss in 3 tablespoons spice rub. Toss wings with tongs until thoroughly and evenly coated. Transfer to a baking rack set over a parchment-lined sheet pan. Sprinkle a little more spice rub over each wing and let sit for 15 minutes.
  3. 3 Preheat the oven to 425 degrees F (220 degrees C).
  4. 4 Prepare remoulade sauce by crushing capers in a mixing bowl with the back of a fork. Add mayonnaise, Dijon, Worcestershire sauce, hot sauce, cayenne, paprika, garlic, green onion, parsley, and lemon juice; whisk to combine. Taste and add salt if needed. Cover and refrigerate until needed.
  5. 5 Bake wings in the center of the preheated oven for 20 minutes. Flip and continue to bake until beautifully browned, no longer pink at the bone, and the juices run clear, 20 to 25 minutes longer. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
  6. 6 Serve with remoulade sauce.

By John Mitzewich

Zhug
Pantry Middle Eastern

Zhug

5.0

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Wash and dry parsley and cilantro; place into a food processor. Add ice cubes, chiles, garlic, lemon juice and zest, cumin, coriander, salt, and pepper. Drizzle in 2 tablespoons olive oil. Blend until a smooth paste is achieved, adding more oil as needed.
  2. 2 Transfer sauce to a covered container and refrigerate until flavors meld, at least 1 hour.

By Buckwheat Queen

Air Fryer Falafel
Dinner Middle Eastern

Air Fryer Falafel

4.6

Prep
20 min
Cook
20 min
Total
1540 min

Instructions

  1. 1 Soak chickpeas in a large amount of cool water for 24 hours. Rub the soaked chickpeas with your fingers to help loosen and remove skins. Rinse and drain well. Spread chickpeas on a large clean dish towel to dry.
  2. 2 Blend chickpeas, cilantro, parsley, onion, and garlic in a food processor until a rough paste forms. Transfer mixture to a large bowl. Add chickpea flour, coriander, cumin, Sriracha, salt, and pepper and mix well. Cover bowl and let mixture rest for 1 hour.
  3. 3 Preheat an air fryer to 375 degrees F (190 degrees C).
  4. 4 Add baking powder and baking soda to the chickpea mixture. Mix using your hands until just combined. Form 15 equal-sized balls and press slightly to form patties. Spray falafel patties with cooking spray.
  5. 5 Place 7 falafel patties in the preheated air fryer and cook for 10 minutes. Transfer cooked falafel to a plate and repeat with remaining 8 falafel, cooking for 10 to 12 minutes.

By Buckwheat Queen

Couscous with Olives and Sun-Dried Tomato
Dinner Middle Eastern

Couscous with Olives and Sun-Dried Tomato

4.5

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Bring 1 1/4 cups vegetable broth and water to a boil in a saucepan, stir in couscous, and mix in salt and black pepper. Reduce heat to low and simmer until liquid is absorbed, about 8 minutes.
  2. 2 Meanwhile, heat 3 tablespoons olive oil in a large skillet over medium-high heat; stir in pine nuts and cook, stirring frequently, until pine nuts smell toasted and are golden brown, about 1 minute. Remove from heat and set aside.
  3. 3 Heat remaining 2 tablespoons olive oil in the same large skillet; cook and stir garlic and shallot in the hot oil until softened, about 2 minutes. Stir black olives and sun-dried tomatoes into garlic mixture and cook until heated through, 2 to 3 minutes, stirring often. Slowly pour in 1 cup vegetable broth and bring mixture to a boil. Reduce heat to low and simmer until sauce has reduced, 8 to 10 minutes.
  4. 4 Transfer couscous to a large serving bowl, mix with sauce, and serve topped with parsley and pine nuts.

By Erin C David

Ghormeh Sabzi (Persian Herb Stew)
Dinner Middle Eastern

Ghormeh Sabzi (Persian Herb Stew)

4.8

Prep
45 min
Cook
145 min
Total
190 min

Instructions

  1. 1 Heat 2 tablespoons oil in a large pot over medium-high heat. Add onion; cook and stir until deep golden brown, 10 to 15 minutes. Stir in turmeric for 1 to 2 minutes.
  2. 2 Add chuck cubes; cook until coated in turmeric and browned on all sides, 8 to 10 minutes.
  3. 3 Heat remaining 2 tablespoons oil in a separate pot over medium heat. Add spinach, green onions, parsley, cilantro, chives, and fenugreek leaves; cook and stir until deep dark green in color, 5 to 10 minutes.
  4. 4 Stir spinach mixture into onion and chuck mixture. Pour in enough water to create a slurry consistency. Season with salt and pepper. Stir in lemon juice. Reduce heat, cover, and simmer stew until greens soften, about 1 hour.
  5. 5 Pierce dried limes with a fork; add to stew.
  6. 6 Continue simmering until chuck is tender, 30 minutes to 1 hour. Stir in red kidney beans. Cook until flavors combine, about 30 more minutes.
  7. 7 Discard dried limes before serving.

By marybakes

Vegan Turkish Red Lentil Soup
Dinner Middle Eastern

Vegan Turkish Red Lentil Soup

4.4

Prep
15 min
Cook
40 min
Total
65 min

Instructions

  1. 1 Heat olive oil in a heavy saucepan over medium heat. Add onions and 1 teaspoon salt; cook, stirring occasionally, until softened, about 8 minutes. Add thyme sprigs, garlic, cumin, and bay leaves; cook, stirring, for 1 minute more.
  2. 2 Add vegetable broth, tomatoes, red lentils, tomato paste, oregano, remaining salt, and pepper to the saucepan. Cover partially and simmer, stirring occasionally, until lentils are very soft and falling apart, 30 to 45 minutes.
  3. 3 Discard thyme sprigs and bay leaves. Let soup cool briefly, about 10 minutes. Transfer 4 cups of soup to a blender; blend until smooth. Mix back into the saucepan. Stir in water. Ladle soup into bowls; garnish with chopped parsley and a squirt of lemon juice.

By Jet62879

Authentic Lebanese Fattoush
Side Dish Middle Eastern

Authentic Lebanese Fattoush

4.4

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Make dressing: Stir together water and cornstarch in a small saucepan over medium-high heat until thickened. Remove from heat and mix in lemon juice, garlic, sumac, salt, and pepper. Refrigerate until ready to use.
  2. 2 Assemble salad: Combine lettuce, tomatoes, bell pepper, cucumber, purslane, green onions, arugula, parsley, and mint in a large serving bowl. Toss with dressing and serve with toasted pita.

By George

Pearl Couscous Salad
Salad Middle Eastern

Pearl Couscous Salad

4.7

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 To make couscous: Heat 1 tablespoon olive oil in a skillet over medium heat. Cook and stir couscous in hot oil until toasted and fragrant, 3 to 4 minutes. Pour in water and bring to a boil; cover, reduce heat to medium-low, and simmer until couscous is tender, about 10 minutes. Drain and rinse couscous under cold water in a colander, then transfer to a large serving bowl. Stir in remaining 4 tablespoons olive oil until well coated.
  2. 2 Place lentils in a small pan and cover with water; bring to a boil. Reduce heat to medium-low and simmer until lentils are tender, 15 to 20 minutes. Drain and rinse lentils under cold water in a colander; add to couscous.
  3. 3 To make the salad: Add tomatoes, cucumber, red bell pepper, cranberries, raisins, red onion, chives, green onion, parsley, and sumac to couscous mixture.
  4. 4 To make the dressing: Whisk olive oil, lemon juice, honey, salt, and pepper in a small bowl until well combined.
  5. 5 Pour dressing over salad; stir until coated. Chill in the refrigerator until flavors blend before serving.

By Susan

Green Beans with Smokey Bacon Vinaigrette
Side Dish

Green Beans with Smokey Bacon Vinaigrette

4.5

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Make an ice bath by filling a large pot with ice and water; set aside.
  2. 2 Bring a pot of lightly salted water to a boil. Cook the green beans in the boiling water until slightly tender yet crisp, about 3 minutes; drain. Immediately plunge the green beans into the ice bath to stop them from cooking further. Drain and set aside.
  3. 3 Cook the bacon in a large, deep skillet over medium-high heat until it begins to brown, about 5 minutes. Add the onions to the bacon and continue cooking until the onions begin to caramelize and turn golden brown, 7 to 10 minutes. Add the green beans, red wine vinegar, and sugar; cook and stir until the sugar is dissolved, 2 to 3 minutes.

By Frank 'exodus' Macera

Cheese Tortellini with Walnut-Parsley Pesto
Dinner

Cheese Tortellini with Walnut-Parsley Pesto

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Place walnuts, oil, parsley, 3 tablespoons Parmesan cheese, garlic, salt, and pepper in a food processor or blender; pulse into a coarse puree.
  2. 2 Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, 7 to 8 minutes. Drain tortellini, reserving 1/2 cup cooking water.
  3. 3 Toss tortellini with 1/4 cup of the reserved pasta water, walnut pesto, and butter. Add more of the cooking water if mixture seems dry. Sprinkle with remaining 1 tablespoon Parmesan cheese and pass more at the table.

By Foodie

Dylan's Potato, Carrot, and Cheddar Soup
American

Dylan's Potato, Carrot, and Cheddar Soup

4.3

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Heat the olive oil in a pot over medium heat; cook and stir the potatoes and carrots in the hot oil until hot, about 10 minutes. Season with salt, garlic powder, and onion powder. Pour the chicken broth over the mixture; continue cooking until the potatoes and carrots are soft, 10 to 15 minutes more.
  2. 2 Pour about half of the potato-and-carrot mixture into a blender. Hold the lid of the blender with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Return the pureed soup to the pot. Stir the Cheddar cheese into the soup until melted. Ladle the soup into bowls and garnish with parsley to serve.

By Dev

Slow Cooker Creamy Tomato Soup
Dinner

Slow Cooker Creamy Tomato Soup

4.8

Prep
10 min
Cook
200 min
Total
210 min

Instructions

  1. 1 Heat olive oil in a medium skillet over medium-high heat. Add onions and garlic. Cook, stirring often until fragrant, about 30 seconds. Place in the bottom of a slow cooker.
  2. 2 Add plum tomatoes, vegetable broth, tomato sauce, parsley sprigs, salt, and sugar to the slow cooker. Cover and cook on High until tomatoes are stewed, 3 to 4 hours. Remove parsley sprigs.
  3. 3 Puree the soup using an immersion blender.
  4. 4 Stir half-and-half into pureed soup. Cover and cook until heated through, 20 to 30 minutes.

By faithloren

Lemony Shrimp over Brown Rice
Dinner

Lemony Shrimp over Brown Rice

4.2

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Combine the brown rice and water in a small saucepan. Bring to a boil, reduce heat to low and cook until all the water is absorbed, about 25 minutes.
  2. 2 Melt the butter with the olive oil in a skillet over medium heat; cook the garlic in the butter and oil until fragrant, 1 to 2 minutes. Pour in the wine and lemon juice; reduce heat to medium-low and simmer. Stir in the shrimp and cook until the shrimp turns pink, stirring regularly, 5 to 7 minutes. Sprinkle the parsley over the shrimp and cook another 2 minutes. Add the cornstarch to the liquid and stir until it thickens, about 1 minute more. Serve hot over the brown rice.

By almondjoy2807

Mama H's Fooled You Fancy Slow Cooker Turkey Breast
Dinner

Mama H's Fooled You Fancy Slow Cooker Turkey Breast

5.0

Prep
20 min
Cook
300 min
Total
320 min

Instructions

  1. 1 Place at least 1/2 the fresh parsley and 1/2 the dill into the bottom and slightly up the sides of a slow cooker. Scatter about 1/2 the clementine sections on top. Add turkey breast.
  2. 2 Combine onion flakes, dried parsley, turmeric, onion powder, salt, sugar, celery seed, and black pepper together in a bowl and mix well. Sprinkle generously over the turkey breast in the slow cooker.
  3. 3 Spoon dollops of cranberry sauce all over the turkey and in the corners of the slow cooker pot. Add remaining fresh parsley and dill. Finish with the remaining clementine sections. Cook on Low until turkey is no longer pink in the center and juices run clear, about 5 hours, checking after 4 1/2 hours to make sure it doesn't overcook.

By Mama H

Grilled Corn "Tabbouleh"
Side Dish

Grilled Corn "Tabbouleh"

5.0

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat a grill pan or outdoor grill over high heat. Lightly oil grate.
  2. 2 Add ears of corn to pan and grill, turning occasionally, until lightly charred on all sides and tender, 12 to 15 minutes.
  3. 3 Transfer corn to a cutting board. Let stand until cool enough to handle, about 5 minutes. Cut kernels from cobs. Discard cobs or reserve for another use. Coarsely chop 1/4 cup parsley leaves and transfer to a large bowl. Add remaining 1/2 cup parsley leaves, the corn, mint, jalapeño, garlic, oil, Aleppo pepper, coriander, lemon zest, and lemon juice to bowl. Stir to combine. Season with salt and black pepper. Serve salad immediately or chill, covered, overnight.

By VirginiaWillis

How to Cook Trout
Dinner American

How to Cook Trout

4.9

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Melt butter in a saucepan over medium-low heat until butter smells toasted and is golden brown, about 1 minute. Turn off heat.
  2. 2 Line a baking sheet with a piece of aluminum foil. Place trout onto foil; open trout so skin sides are down. Drizzle each trout with about 1/2 teaspoon melted butter. Generously season with salt and black pepper.
  3. 3 Move an oven rack to 5 or 6 inches below the heat source and preheat the oven's broiler on high heat.
  4. 4 Broil trout until opaque and barely firm to the touch, 2 or 3 minutes. Remove from oven.
  5. 5 Return pan of remaining melted butter over high heat; stir in lemon juice and parsley. Bring butter sauce to a boil; whisk to combine.
  6. 6 Serve trout on plates and drizzle with butter sauce.

By John Mitzewich

Grilled Cheese Patty Melts
Lunch American

Grilled Cheese Patty Melts

4.2

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Combine ground beef, parsley, garlic, Worcestershire sauce, and steak seasoning in a bowl; mix until thoroughly combined. Form into three equal patties.
  2. 2 Heat a nonstick griddle over medium heat. Place burgers onto the warm griddle and cook to desired doneness, 4 to 6 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Remove burgers and set aside.
  3. 3 Warm a second griddle over medium heat. Butter one side of each bread slice. Place 1/2 of the bread onto the griddle, buttered-side down. Add a slice of cheese, a burger, and a second slice of cheese to each one, then top with the remaining bread, buttered-side up.
  4. 4 Cook until bread is golden brown and cheese is melted, 6 to 10 minutes, flipping halfway through.

By Laura

Instant Pot® Dijon Pork Chops
Dinner

Instant Pot® Dijon Pork Chops

4.3

Prep
10 min
Cook
30 min
Total
55 min

Instructions

  1. 1 Combine salt, pepper, and thyme in a small bowl. Sprinkle spice mixture over both sides of the pork chops, rubbing in and pressing down.
  2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and when hot, add pork chops and brown for 3 minutes per side. Remove chops and set aside. Pour in wine and chicken stock. Stir and deglaze the bottom of the pan and allow the liquid to slightly reduce and the alcohol to cook off, about 3 minutes. Turn off Saute function.
  3. 3 Add chops back to the pot, close and lock the lid, and set the pressure valve to sealing. Select Manual high pressure according to the manufacturer's instructions, and set the timer for 5 minutes, allowing 10 to 15 minutes for pressure to build.
  4. 4 Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Remove pork chops to a plate and tent with foil to keep warm.
  5. 5 Turn on Saute function. Cook for about 1 minute to reduce liquid; stir in Dijon mustard and garlic powder. Gradually stir in butter until well incorporated, about 3 minutes. Add pork chops back to the pot, coating with the sauce.
  6. 6 Garnish with chopped parsley, and serve.

By lutzflcat