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Cilantro Lime Grilled Chicken with Strawberry Salsa
Dinner American

Cilantro Lime Grilled Chicken with Strawberry Salsa

Prep
30 min
Cook
10 min
Total
60 min

Instructions

  1. 1 Combine cilantro, club soda, olive oil, honey, lime zest, juice of 1 lime juice, salt, and black pepper in a blender; blend until marinade is smooth, about 30 seconds.
  2. 2 Place each chicken breast between plastic wrap; gently pound using a meat mallet to about ½-inch thickness. Place in a large glass or ceramic bowl; add marinade and toss to evenly coat chicken. Set aside at room temperature, about 20 minutes.
  3. 3 Meanwhile, preheat an outdoor grill for medium heat and lightly oil the grate.
  4. 4 Toss tomatoes, strawberries, green onions, cilantro, jalapeño, juice of 1 lime, salt, and black pepper in a bowl until well combined. Cover the bowl with plastic wrap; refrigerate until ready to serve.
  5. 5 Remove chicken from marinade and shake off excess; discard remaining marinade.
  6. 6 Cook on the preheated grill until no longer pink inside and the juices run clear, 3 to 5 minutes per side. An instant-read thermometer inserted in centers should read at least 165 degrees F (74 degrees C).
  7. 7 Serve with salsa.

By RecipesByRosecom

Chicken and Dumplings from Scratch
Dinner American

Chicken and Dumplings from Scratch

5.0

Prep
45 min
Cook
40 min
Total
115 min

Instructions

  1. 1 Make the dumplings: Heat milk and butter in a small saucepan over medium heat until butter melts, 2 to 3 minutes. Remove from the heat.
  2. 2 Combine flour, baking powder, parsley, and salt in a bowl. Add milk mixture and club soda; stir until dough forms a ball, making sure not to overmix. Cover dough and let stand for 30 minutes.
  3. 3 Meanwhile, make the chicken mixture: Bring chicken stock and condensed soup to a simmer in a large saucepan or Dutch oven over medium-high heat. Add chicken, potatoes, onion, celery, carrot, bell pepper, peas, lemon slices, and thyme. Poach until chicken is no longer pink in the center and vegetables are tender, about 12 minutes. An instant-read thermometer inserted into the chicken should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate to cool. Transfer vegetables to a bowl, leaving stock in the pan. Discard thyme and lemon.
  4. 4 While the chicken is cooling, boil remaining stock over medium-high heat until reduced by one-third, 5 to 7 minutes.
  5. 5 Meanwhile, pour cream into a small saucepan and heat over medium-high heat. Cook until reduced by about half, 7 to 10 minutes. Whisk into reduced stock. Season with salt and pepper and set aside.
  6. 6 Chop cooled chicken into bite-sized pieces.
  7. 7 Melt butter in a small skillet over medium-high heat. Add mushrooms, season with salt and pepper, and sauté for 2 to 3 minutes. Stir into stock mixture and add chicken and cooked vegetables.
  8. 8 Bring soup to a simmer over medium heat, adding more stock if necessary. Drop in teaspoonfuls of dumpling dough. Cover and let simmer for 7 to 8 minutes. Serve hot and garnish with parsley and green onion.

By TerryWilson

Individual Chicken Pot Pies with Homemade Crust
Dinner

Individual Chicken Pot Pies with Homemade Crust

Prep
20 min
Cook
55 min
Total
265 min

Instructions

  1. 1 Cut margarine into flour in a medium bowl until it resembles coarse meal. Mix in just enough club soda to form a ball. Refrigerate dough for 3 hours.
  2. 2 Preheat the oven to 400 degrees F (200 degrees C). Assemble 4 oven-safe onion soup bowls.
  3. 3 Combine mixed vegetables, water, and leftover chicken in a medium saucepan; bring to a boil. Add cornstarch and chicken bouillon; cook and stir until mixture has thickened, 3 to 5 minutes. Set aside.
  4. 4 Remove dough from the refrigerator and divide into 5 balls. Roll 4 of the balls on a lightly floured surface into circles that are large enough to cover the bottom and sides of the soup bowls. Roll out the last ball of dough. Cut out 4 circles, each slightly larger than the size of each bowl opening.
  5. 5 Press bottom crusts into each soup bowl and fill with about 1 1/2 cups filling on top. Top with smaller dough circles and press dough together to seal.
  6. 6 Bake in the preheated oven until crust is golden brown, 45 to 50 minutes. Let stand 10 to 15 minutes before serving.

By Tony Carriere

Best Matzo Balls
Dinner Other

Best Matzo Balls

4.8

Prep
20 min
Cook
25 min
Total
75 min

Instructions

  1. 1 Whisk eggs and olive oil in a bowl until combined; stir both amounts of club soda and salt into egg mixture. Mix matzo meal into wet ingredients to form a workable dough; if mixture is too wet, stir in 1/4 cup more matzo meal. Cover and refrigerate for 30 minutes.
  2. 2 Bring water to a boil in a large pot. Wet your hands and form matzo ball dough into walnut-size balls. Gently place matzo balls into boiling water. Reduce heat to low, cover, and simmer matzo balls until tender, 25 to 30 minutes.

By Weekend Cook

Chicken Tempura
Dinner Asian

Chicken Tempura

5.0

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Cut chicken breasts, horizontally, through the middle, being careful not to cut all the way through to the other side. Open breasts like a book; place between 2 sheets of heavy plastic on a solid, level surface. Firmly pound butterflied breasts with the smooth side of a meat mallet until thin. Slice breasts into half lengthwise.
  2. 2 Fill a large bowl with some ice water. Place a shallow bowl, for the batter, inside the large bowl to keep the batter cold while cooking the chicken.
  3. 3 Place beaten egg into a large bowl. Sift flour and cornstarch into beaten egg; add lemon juice, paprika, baking soda, and salt. Stir in club soda until incorporated; a few lumps in the batter will create an airy texture, so be careful not to overmix.
  4. 4 Transfer batter to the shallow bowl set on top of ice water.
  5. 5 Heat 1 inch vegetable oil in a deep saucepan over medium heat until glossy and reaches 350 degrees F (175 degrees C).
  6. 6 Fully coat chicken pieces in batter, carefully lowering into the hot oil, in 2 to 3 batches.
  7. 7 Fry until golden brown and crispy and no longer pink in the centers, about 2 minutes per side. Transfer to a serving tray. Repeat with remaining chicken pieces.

By Tony Arra

Air Fryer Shrimp Tempura
Dinner Japanese

Air Fryer Shrimp Tempura

2.0

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Make sauce: Whisk together soy sauce, sherry, rice wine vinegar, oyster sauce, scallions, sugar, lemon juice, and ginger stir-in paste in a small bowl until well combined. Set aside.
  2. 2 Prepare shrimp: Whisk together cornstarch, flour, club soda, and beaten egg in a large bowl until well combined. Add shrimp; gently stir until shrimp are evenly coated.
  3. 3 Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions. Cut a piece of parchment to fit the basket of the air fryer and set aside.
  4. 4 Use tongs to hold shrimp by the tail and dip in batter, allowing any excess batter to drip off. Place shrimp on the reserved parchment paper without overcrowding, then place into the basket of the air fryer. You will need to cook shrimp in batches.
  5. 5 Cook in the preheated air fryer until desired crispness is reached, about 8 minutes. Repeat with remaining shrimp. Serve hot with sauce.

By Soup Loving Nicole

Mint Cooler
Drink American

Mint Cooler

5.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Reserve four mint leaves for garnish. Combine remaining mint leaves and lime cordial in a blender; process until mint is finely ground. Stir in club soda. Serve in tall glasses over ice, garnished with lime slices and reserved mint leaves.

By CAJNCHEF

Summertime Limeade Fizzle
Drink American

Summertime Limeade Fizzle

4.7

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Squeeze limes into a pitcher; add 5 lime halves to lime juice. Stir in club soda, sugar, and salt until sugar dissolves. Fill rest of pitcher with water; stir.

By Karen Janice Francis

The Vodka Collins
Drink American

The Vodka Collins

4.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Fill a shaker half way full with ice. Pour in the lemonade, club soda and sugar. Cut the lemon in half and squeeze the juice into the shaker. Pour in the vodka, cover and shake well. Strain into two glasses that are filled half way with ice. You can add oranges and cherries for garnish and make your drink look real pretty but hey, do you really want to do all that after work? Enjoy!

By Dave

Sour Key Lime Vodka Gimlet
Drink American

Sour Key Lime Vodka Gimlet

2.0

Prep
12 min
Cook
Total
12 min

Instructions

  1. 1 Fill ice into cocktail glass and place in the freezer.
  2. 2 Place 2 lime wedges and the sugar cube into a cocktail shaker and mash well with a cocktail muddler. Pour in ice, lime juice, and vodka, cover, and shake until the outside of the shaker has frosted.
  3. 3 Remove ice from cocktail glass; wipe dry with a paper towel. Rub a lime wedge around the rim of the glass. Strain the contents into the chilled glass and garnish with a twist of lime zest.

By DJSayaka

Maple Leaf Cocktail
Drink American

Maple Leaf Cocktail

5.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Combine blueberries, maple syrup, and juice of 1 lime wedge in a cocktail shaker. Use a muddler to crush the fruit. Fill shaker with ice cubes and whiskey. Cover and shake until chilled, 15 to 20 seconds.
  2. 2 Fill a rocks glass with ice and strain cocktail over the ice. Top with club soda. Garnish with remaining lime wedge.

By France Cevallos

Tom Collins Cocktail
Drink American

Tom Collins Cocktail

4.8

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Fill a Collins glass with 1 1/2 cups ice; set aside in the freezer.
  3. 3 Combine gin, lemon juice, and simple syrup in a cocktail shaker. Add 1 cup ice, cover, and shake until chilled.
  4. 4 Strain into the chilled Collins glass.
  5. 5 Top with club soda and garnish with lemon wedge. Enjoy!

By Allrecipes

Jalapeño and Cucumber Cocktail
Drink American

Jalapeño and Cucumber Cocktail

5.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Muddle cucumber-flavored syrup and jalapeño pepper together in a cocktail shaker. Fill the shaker with ice and pour in club soda, vodka, and lime juice. Cover shaker and shake until the outside of the shaker becomes frosted.
  2. 2 Pour the cocktail into a glass and garnish with a cucumber slice.

By Ryan from Mastro

Strawberry-Gin Cocktail
Drink American

Strawberry-Gin Cocktail

4.6

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Place the strawberry basil leaves, and sugar into a cocktail shaker, and mash well with a cocktail muddler. Add half of the ice to the cocktail shaker, and place the rest into a tall glass. Pour in the gin and lemon juice, cover, and shake until the outside of the shaker has frosted. Strain into the chilled glass over the ice, top with the club soda, and stir to serve.

By Monica Joy

Pomegranate Holiday Cocktail
Drink American

Pomegranate Holiday Cocktail

4.8

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Fill 2 highball glasses and a cocktail shaker with ice.
  2. 2 Add vodka, pomegranate juice, lime juice, and orange-flavored liqueur to the cocktail shaker and secure the lid. Place one hand on the lid and one hand on the shaker; shake vigorously until the outside of the shaker frosts, about a slow count to 10.
  3. 3 Pour evenly into the prepared glasses. Top with soda and pomegranate seeds; stir before serving.

By ERIKIM21

Guava Mojito
Drink American

Guava Mojito

5.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Fill a glass with ice.
  2. 2 Muddle 3 sprigs mint and sugar together in a cocktail shaker; add ice, rum, lime juice, and guava nectar. Cover and shake 10 times. Strain drink into glass filled with ice; add club soda and garnish with 1 mint sprig.

By Dave K

Frosted Pistachio Cake
Dessert American

Frosted Pistachio Cake

4.7

Prep
20 min
Cook
30 min
Total
80 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
  2. 2 Beat cake mix, vegetable oil, club soda, eggs, and 1 package pistachio pudding mix together in a bowl until blended; pour into the prepared pan.
  3. 3 Bake in the preheated oven until a toothpick inserted in the cake comes out clean, 30 to 40 minutes. Turn cake onto a cooling rack and cool completely.
  4. 4 Beat milk, 1 package pistachio pudding mix, and whipped topping mix together in a bowl using an electric mixer on high until frosting forms stiff peaks. Spread frosting on cake.

By TheRecycleChef

Sloe Gin Fizz Cocktail
Drink American

Sloe Gin Fizz Cocktail

5.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Place 2 ice cubes into a highball glass and set aside in the freezer.
  2. 2 Combine sloe gin, lemon juice, and simple syrup in a cocktail shaker. Add 1 cup ice; cover and shake until the outside of the shaker is frosted. Strain into the prepared highball glass.
  3. 3 Stir in club soda and garnish with a slice of lemon.

By Allrecipes

White Sangria with Kiwi
Drink American

White Sangria with Kiwi

4.3

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Mix Chardonnay wine, club soda, orange-flavored liqueur, sugar, grapes, kiwis, and pear in a large pitcher. Stir until sugar is dissolved. Pour wine mixture into wine glasses filled with ice, making sure each glass has some fruit. Garnish with mint sprigs.

By Monica Joy

Alcohol-Free Mojitos
Drink American

Alcohol-Free Mojitos

4.8

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Combine 2 cups water and the sugar in a microwave-safe bowl; heat in microwave on High for 5 minutes. Stir the mint into the water; let stand for 5 minutes. Strain and discard the mint leaves from the syrup; set aside.
  2. 2 Stir the lime sherbet, lime juice, and 1 cup water together in a large pitcher until well combined. Pour the mint-infused syrup into the mixture. Add club soda and stir. Serve over ice. Garnish with lime slices.

By tigershoes