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In a food processor, add 1 bunch (about 1 cup) parsley leaves, ½ cup extra virgin olive oil, 2 tbsp. red wine vinegar, 1 garlic clove, and 1 seeded fresno pepper. Pulse until smooth and season to taste with salt. Serve tossed with or as a dip for chilled, cooked shrimp. And, hey, if you've got more time on your hands, it's not bad on a steak either.
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ENGLISH MUFFIN PIZZAS
This one's a no-brainer: Take English muffin halves, top with your favorite pizza toppings (we used arrabbiata sauce, pepperoni, and provolone), and pop them under your broiler until melty and bubbly, 3 - 4 minutes. A sprinkling of a fresh herb like basil only ups the flavor factor.
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RADISHES WITH PESTO BUTTER
Take ½ cup whipped butter and stir with 2 tbsp. store-bought pesto. Serve with quartered radishes and flaky sea salt. Boom. (Note: store bought pestos can vary in consistency – if your brand is more oily, drain off some of the oil before mixing.)
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PAN CON TOMATE
Brush some bread with oil and toast it under the broiler until golden, about 3 minutes, then rub it with a cut clove of garlic while hot. While that’s happening, toss one carton of cherry tomatoes in a food processor, pulse until well chopped, and season to taste with salt and pepper. Slather it all over the bread and pretend you're in Barcelona.
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BROWN BUTTER CAJUN CORN
In a large skillet, add 4 tbsp of butter over medium-high heat until browned and bubbly, 2 - 3 minutes. Add in one bag of frozen corn and 2 tsp. cajun seasoning until warmed through, a couple more minutes. Toss in some chopped parsley and sprinkle with extra cajun seasoning if like it extra spicy.
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SPICY CHICKEN RAMEN
Yes, ramen cooks in 5 minutes when you use this trick. In a large shallow skillet over high heat, add 3 cups beef broth and 1 package of ramen noodles (the college dorm room stuff, but toss out the little seasoning packet). Bring to a boil, covered, then reduce the heat to medium and stir until noodles are cooked through, about 5 minutes. Transfer to bowl.
While the noodles cook, prepare your toppings and mix-ins. We used diced rotisserie chicken, sriracha, scallions, and a hard-boiled egg (pick one up at the salad counter). A drizzle of sesame oil would also be lovely, if you've got it.
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SALTED CARAMEL FONDUE
We all know that salted caramel is magic, and here's another piece of evidence. In a small saucepan, add 1 ½ cups store-bought caramel sauce, ½ cup sweetened condensed milk, and ½ tsp. fine sea salt over medium heat until barely simmering. Remove from heat and serve with apple wedges.
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STRAWBERRY SHORTCAKE SUNDAES
Here's how it stacks up: store-bought dessert shells (or pound cake slices), whipped cream, vanilla ice cream, sliced strawberries, all topped with hot fudge or chocolate sauce.
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CINNAMON TOAST GRILLED CHOCOLATE
The name pretty much says it all. Toasting the bread before adding it to the skillet means the chocolate melts almost immediately and you are ready to devour. Get the recipe HERE.
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