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Josie Tagge

@passme.thesalt • 213,300 subscribers

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Greek Orzo Salad🍋🥒🍅 Perfect for a side dish to take to a bbq, or it would be super yummy with greek style meatballs! •16 oz (1 lb) orzo •1 English cucumber (roughly 1.5 cups) •1 orange bell peppers •1/2 of a red onion •10 oz container of cherry tomatoes •1/3 cup Kalamata olives •6 oz container of crumbled feta •1/4 cup fresh dill •1/4 cup fresh parsley Dressing •2/3 cup olive oil •1/2 cup fresh lemon juice (3 to 4 large lemons) •1/4 cup red wine vinegar •1 tbsp honey •1 tsp oregano •1 tsp garlic powder •1 1/2 tsp kosher salt (less if using sea salt or fine salt) •1 tsp pepper Cook the orzo. While that’s boiling, cut up all the veggies and herbs. And make the dressing. Strain the orzo and run cold water over it while it’s in the colander until the pasta cools down. Add to a large bowl. Add the veggies, herbs, feta, and dressing. Mix and you’re done! It’s best if you let it sit in the fridge for at least an hour. It’s ok though if you don’t have the time. #pastasalad #greeksalad #dinnerideas #cookwithme #mealprepping

Greek Orzo Salad🍋🥒🍅 Perfect for a side dish to take to a bbq, or it would be super yummy with greek style meatballs! •16 oz (1 lb) orzo •1 English cucumber (roughly 1.5 cups) •1 orange bell peppers •1/2 of a red onion •10 oz container of cherry tomatoes •1/3 cup Kalamata olives •6 oz container of crumbled feta •1/4 cup fresh dill •1/4 cup fresh parsley Dressing •2/3 cup olive oil •1/2 cup fresh lemon juice (3 to 4 large lemons) •1/4 cup red wine vinegar •1 tbsp honey •1 tsp oregano •1 tsp garlic powder •1 1/2 tsp kosher salt (less if using sea salt or fine salt) •1 tsp pepper Cook the orzo. While that’s boiling, cut up all the veggies and herbs. And make the dressing. Strain the orzo and run cold water over it while it’s in the colander until the pasta cools down. Add to a large bowl. Add the veggies, herbs, feta, and dressing. Mix and you’re done! It’s best if you let it sit in the fridge for at least an hour. It’s ok though if you don’t have the time. #pastasalad #greeksalad #dinnerideas #cookwithme #mealprepping

1,500,000 Aufrufe

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Day 2 of my Thanksgiving Series… the perfect Autumn Salad🍎🍂 No need to look any further for a salad recipe to take to your next party! Ingredients: •10 oz container spring mix •1/2 of a medium sized •red onion •4 oz container goat cheese crumbles •5 oz bag of cranberries •1-2 honey crisp apples •8 oz bag of halved pecans •1 tbsp butter •1/4 cup packed brown sugar •1/2 tsp cinnamon •2 tbsp water Dressing: •1/2 cup olive oil •1/3 cup white wine vinegar •3.5 tbsp maple syrup •1.5 tbsp Dijon •1 1/4 tsp garlic salt •3/4 tsp pepper Start by candying your pecans. With the heat off put the butter, cinnamon, brown sugar, and water into your pan. Then turn the heat to medium. Stir while that melts, then when it starts to boil/bubble, pour in your pecans. Leave the heat on. Stir constantly or every 10 seconds until the pecans suck up all the sugar mixture, roughly 4ish minutes. Take it off the heat and pour onto some parchment paper and let cool. Cut your apple and red onion into thin slices. Mix the ingredients of your dressing. Assemble the salad and you’re done!! #easyrecipes #saladrecipe #healthyeating #thanksgivingseries #thanksgivingfood #sidedish #thanksgiving #holidayrecipes #autumn #cozy #christmas #hosting #holidaycooking

Day 2 of my Thanksgiving Series… the perfect Autumn Salad🍎🍂 No need to look any further for a salad recipe to take to your next party! Ingredients: •10 oz container spring mix •1/2 of a medium sized •red onion •4 oz container goat cheese crumbles •5 oz bag of cranberries •1-2 honey crisp apples •8 oz bag of halved pecans •1 tbsp butter •1/4 cup packed brown sugar •1/2 tsp cinnamon •2 tbsp water Dressing: •1/2 cup olive oil •1/3 cup white wine vinegar •3.5 tbsp maple syrup •1.5 tbsp Dijon •1 1/4 tsp garlic salt •3/4 tsp pepper Start by candying your pecans. With the heat off put the butter, cinnamon, brown sugar, and water into your pan. Then turn the heat to medium. Stir while that melts, then when it starts to boil/bubble, pour in your pecans. Leave the heat on. Stir constantly or every 10 seconds until the pecans suck up all the sugar mixture, roughly 4ish minutes. Take it off the heat and pour onto some parchment paper and let cool. Cut your apple and red onion into thin slices. Mix the ingredients of your dressing. Assemble the salad and you’re done!! #easyrecipes #saladrecipe #healthyeating #thanksgivingseries #thanksgivingfood #sidedish #thanksgiving #holidayrecipes #autumn #cozy #christmas #hosting #holidaycooking

1,700,000 Aufrufe • vor 1 Jahr

#CampbellsPartner This new Creamy Lemon Garlic Sauce is delish!! And the best part is how it makes dinner so simple! ‌ Ingredients: •1 tbsp oil •2 chicken breasts (cut in half length-wise), seasoned with salt, pepper, and smoked paprika •1 can of Campbell’s® New Creamy Lemon Garlic Sauce •½ cup water •lemon slices and parsley for topping •serve with rice Start by cutting your chicken breasts in half lengthwise, and season both sides with salt, pepper, and smoked paprika. In a pan, sear on both sides (roughly 3 minutes each) in the oil, over medium heat. Remove and set to the side. It’s ok if it’s not fully cooked yet, because it will finish cooking in the sauce. After you remove the chicken, add the can of Campbell’s® Creamy Lemon Garlic Sauce to the pan, along with ½ a cup of water and stir. Let it come to a simmer, and then add the chicken back into the pan. Spoon the sauce over the chicken, and cover with a lid. Turn the heat to low and let simmer for 5-8 minutes. Add on the lemon slices and parsley. That’s it! Serve with rice. Shop @Campbell’s Soup New Sauces in the soup aisle! #easydinner #dinnerideas #cozycooking

#CampbellsPartner This new Creamy Lemon Garlic Sauce is delish!! And the best part is how it makes dinner so simple! ‌ Ingredients: •1 tbsp oil •2 chicken breasts (cut in half length-wise), seasoned with salt, pepper, and smoked paprika •1 can of Campbell’s® New Creamy Lemon Garlic Sauce •½ cup water •lemon slices and parsley for topping •serve with rice Start by cutting your chicken breasts in half lengthwise, and season both sides with salt, pepper, and smoked paprika. In a pan, sear on both sides (roughly 3 minutes each) in the oil, over medium heat. Remove and set to the side. It’s ok if it’s not fully cooked yet, because it will finish cooking in the sauce. After you remove the chicken, add the can of Campbell’s® Creamy Lemon Garlic Sauce to the pan, along with ½ a cup of water and stir. Let it come to a simmer, and then add the chicken back into the pan. Spoon the sauce over the chicken, and cover with a lid. Turn the heat to low and let simmer for 5-8 minutes. Add on the lemon slices and parsley. That’s it! Serve with rice. Shop @Campbell’s Soup New Sauces in the soup aisle! #easydinner #dinnerideas #cozycooking

214,200 Aufrufe • vor 2 Monaten

Pumpkin Tres Leches🧡 If you love everything pumpkin, and you also love tres leches, then this is for you!! Way better than pumpkin pie in my opinion… Ingredients: • 1 box of spice cake mix @Duncan Hines •3/4 cup water •1/2 cup vegetable oil • 3 eggs •1 cup pumpkin puree @Libby’s Pumpkin • 1 can of evaporated milk (12 oz) • 1 can sweetened condensed milk (14 oz) • 3/4 cup whole milk • 2 cups or 1 pint of heavy whipping cream • 3 tbsp powdered sugar • dash of vanilla •cinnamon to sprinkle on top Preheat the oven to 350°F. In a large bowl, mix together the cake mix, water, eggs, vegetable oil, and pumpkin puree. Pour the mix into a greased 9x13. Bake for 26-30 minutes (depending on what kind of baking dish you have), or until a toothpick comes out clean. It may come out with some cooked crumbs sticking to it, and it could still be done. You just don’t want it to be raw at all or it won’t soak up all the milk. Let it cool for 30 minutes and then stab holes all over with a fork. Mix the sweetened condensed milk, evaporated milk, and whole milk. Then after another 30 minutes, pour over the cake as evenly as possible. Cover and let sit in the fridge for at least 3 hours. When it’s almost ready to serve, make your whipped cream by beating together the heavy whipping cream, powdered sugar, and vanilla. I don’t like my whipped cream very sweet since the cake is pretty sweet, but feel free to make the whipped cream however you’d like! Spread it on top and sprinkle on the cinnamon! #pumpkindessert #falldesserts #cozy #tresleches #easyrecipe

Pumpkin Tres Leches🧡 If you love everything pumpkin, and you also love tres leches, then this is for you!! Way better than pumpkin pie in my opinion… Ingredients: • 1 box of spice cake mix @Duncan Hines •3/4 cup water •1/2 cup vegetable oil • 3 eggs •1 cup pumpkin puree @Libby’s Pumpkin • 1 can of evaporated milk (12 oz) • 1 can sweetened condensed milk (14 oz) • 3/4 cup whole milk • 2 cups or 1 pint of heavy whipping cream • 3 tbsp powdered sugar • dash of vanilla •cinnamon to sprinkle on top Preheat the oven to 350°F. In a large bowl, mix together the cake mix, water, eggs, vegetable oil, and pumpkin puree. Pour the mix into a greased 9x13. Bake for 26-30 minutes (depending on what kind of baking dish you have), or until a toothpick comes out clean. It may come out with some cooked crumbs sticking to it, and it could still be done. You just don’t want it to be raw at all or it won’t soak up all the milk. Let it cool for 30 minutes and then stab holes all over with a fork. Mix the sweetened condensed milk, evaporated milk, and whole milk. Then after another 30 minutes, pour over the cake as evenly as possible. Cover and let sit in the fridge for at least 3 hours. When it’s almost ready to serve, make your whipped cream by beating together the heavy whipping cream, powdered sugar, and vanilla. I don’t like my whipped cream very sweet since the cake is pretty sweet, but feel free to make the whipped cream however you’d like! Spread it on top and sprinkle on the cinnamon! #pumpkindessert #falldesserts #cozy #tresleches #easyrecipe

25,000 Aufrufe • vor 12 Tagen

Filthy Cabbage🥬🧅 part 4 of my anti-inflammatory series! If you love cabbage, you will LOVE this! Ingredients: •olive oil •2 lbs ground chicken •1/2 of a large yellow onion •1 orange bell pepper •1 red bell pepper •2 tsp cajun seasoning (I love @Dan-O’s Seasoning ) •1 tbsp garlic powder •1 tbsp smoked paprika •1-2 tsp kosher salt (depending on if you cajun seasoning is salty or not) •1 tsp pepper •2 tbsp tomato paste •3 tbsp flour (skip if gluten bothers you, and use only 1.5 cups chicken broth instead) •2 tbsp Worcestershire sauce •2 1/4 cup chicken broth •1 head of cabbage •green onion for topping •serve with rice Start by cooking your ground chicken in some olive oil over medium/medium high heat. Once it’s halfway cooked, add your seasonings along with your diced onion and bell peppers. Stir. After roughly 5 minutes, add the tomato paste, flour, and Worcestershire sauce. Stir and let that cook for 1-2 minutes. Then add your chicken broth and stir. Once it comes to a simmer, stir in your chopped cabbage, cover with a lid, and turn the heat to medium-low. Let that cook for roughly 25 minutes or until the cabbage reaches your desired texture. I took the lid off and let it cook for another few minutes to let it soak up some more broth. Serve over rice! And sprinkle on some green onion. It’s also yummy with a dash of soy sauce! #cabbage #antiinflammatory #healthymeals #easyrecipe #dinnerideas

Filthy Cabbage🥬🧅 part 4 of my anti-inflammatory series! If you love cabbage, you will LOVE this! Ingredients: •olive oil •2 lbs ground chicken •1/2 of a large yellow onion •1 orange bell pepper •1 red bell pepper •2 tsp cajun seasoning (I love @Dan-O’s Seasoning ) •1 tbsp garlic powder •1 tbsp smoked paprika •1-2 tsp kosher salt (depending on if you cajun seasoning is salty or not) •1 tsp pepper •2 tbsp tomato paste •3 tbsp flour (skip if gluten bothers you, and use only 1.5 cups chicken broth instead) •2 tbsp Worcestershire sauce •2 1/4 cup chicken broth •1 head of cabbage •green onion for topping •serve with rice Start by cooking your ground chicken in some olive oil over medium/medium high heat. Once it’s halfway cooked, add your seasonings along with your diced onion and bell peppers. Stir. After roughly 5 minutes, add the tomato paste, flour, and Worcestershire sauce. Stir and let that cook for 1-2 minutes. Then add your chicken broth and stir. Once it comes to a simmer, stir in your chopped cabbage, cover with a lid, and turn the heat to medium-low. Let that cook for roughly 25 minutes or until the cabbage reaches your desired texture. I took the lid off and let it cook for another few minutes to let it soak up some more broth. Serve over rice! And sprinkle on some green onion. It’s also yummy with a dash of soy sauce! #cabbage #antiinflammatory #healthymeals #easyrecipe #dinnerideas

184,500 Aufrufe • vor 4 Monaten

Hot Honey Chicken Tenders🍯🌶️ These are baked in the oven so you don’t have to stress about the mess that comes with deep frying! These are deliiiish. * 2 lbs chicken tenderloins * 1 1/2 tsp smoked paprika * 1 tsp garlic powder * 1 tsp onion powder * 1 tsp salt * 1/2 tsp pepper * 2 eggs * 4-5 cups corn flakes Sauce: * 3 tbsp butter * 1/2 cup red hot * 1/3 cup honey * 1 tsp garlic powder Preheat the oven to 425°F. Place all your chicken tenders in a bowl along with the seasonings (smoked paprika, garlic and onion powder, salt and pepper) and mix with your hand. Make your egg wash with two eggs and some red hot (optional, but I did about a tbsp). Crush your cornflakes in a gallon size Ziploc bag and place in a separate bowl. Dip your seasoned chicken tenders into the egg wash, let the excess egg drip off, and then into the cornflakes. Press the cornflakes firmly onto the chicken. Then place it on a baking sheet lined with parchment paper. Repeat these steps with all the chicken tenders. They may not all fit onto 1 cookie sheet, so you might have to do 2 rounds in the oven. Drizzle a little bit of olive oil or spray some oil onto the tops of the chicken tenders. Bake for 18-20 minutes. Once the chicken is in the oven, make the sauce by combining all the ingredients in a saucepan on medium to medium-low heat. Once it starts simmering, you can take it off the heat. Pour the sauce over the chicken once it comes out of the oven. Then I brushed it over the spots I missed. Dip in some ranch!!

Hot Honey Chicken Tenders🍯🌶️ These are baked in the oven so you don’t have to stress about the mess that comes with deep frying! These are deliiiish. * 2 lbs chicken tenderloins * 1 1/2 tsp smoked paprika * 1 tsp garlic powder * 1 tsp onion powder * 1 tsp salt * 1/2 tsp pepper * 2 eggs * 4-5 cups corn flakes Sauce: * 3 tbsp butter * 1/2 cup red hot * 1/3 cup honey * 1 tsp garlic powder Preheat the oven to 425°F. Place all your chicken tenders in a bowl along with the seasonings (smoked paprika, garlic and onion powder, salt and pepper) and mix with your hand. Make your egg wash with two eggs and some red hot (optional, but I did about a tbsp). Crush your cornflakes in a gallon size Ziploc bag and place in a separate bowl. Dip your seasoned chicken tenders into the egg wash, let the excess egg drip off, and then into the cornflakes. Press the cornflakes firmly onto the chicken. Then place it on a baking sheet lined with parchment paper. Repeat these steps with all the chicken tenders. They may not all fit onto 1 cookie sheet, so you might have to do 2 rounds in the oven. Drizzle a little bit of olive oil or spray some oil onto the tops of the chicken tenders. Bake for 18-20 minutes. Once the chicken is in the oven, make the sauce by combining all the ingredients in a saucepan on medium to medium-low heat. Once it starts simmering, you can take it off the heat. Pour the sauce over the chicken once it comes out of the oven. Then I brushed it over the spots I missed. Dip in some ranch!!

19,000 Aufrufe • vor 2 Monaten

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