Meatloaf Bites

Cheesy Stuffed Meatloaf Bites 

Ingredients:

1 lb ground beef (or a mix of beef and pork)

½ cup breadcrumbs

1 egg

¼ cup milk

2 tbsp ketchup

1 tbsp Worcestershire sauce

1 tsp garlic powder

1 tsp onion powder

½ tsp salt

½ tsp black pepper

½ tsp smoked paprika (optional)

4 oz mozzarella or cheddar cheese, cut into small cubes

Glaze:

¼ cup ketchup

1 tbsp brown sugar

1 tsp mustard

Instructions:

1. Preheat Oven: Set to 375°F (190°C). Lightly grease a muffin tin or baking sheet.

2. Prepare Meat Mixture: In a large bowl, mix ground beef, breadcrumbs, egg, milk, ketchup, Worcestershire sauce, and seasonings until combined.

3. Form Meatballs: Take about 2 tbsp of the mixture and flatten it in your hand. Place a cheese cube in the center and wrap the meat around it, sealing it well. Repeat with the remaining mixture.

4. Bake: Place the meatloaf bites in the muffin tin or on a baking sheet. Bake for 15 minutes.

5. Glaze & Finish: Mix ketchup, brown sugar, and mustard. Brush over the meatloaf bites and bake for another 5-7 minutes until caramelized.

6. Serve: Let them rest for a few minutes before serving. Enjoy with mashed potatoes or a dipping sauce!

Creamy Ham

 

Creamy Ham & Cheddar Potato Bake recipe for you!

Ingredients:

4 cups potatoes, peeled and diced

2 cups cooked ham, cubed

2 cups shredded cheddar cheese

1 ½ cups milk

1 cup heavy cream

3 tbsp butter

3 tbsp all-purpose flour

1 tsp garlic powder

½ tsp onion powder

½ tsp salt (adjust to taste)

½ tsp black pepper

½ tsp smoked paprika (optional)

¼ cup chopped green onions (for garnish)

Instructions:

1. Preheat Oven: Set to 375°F (190°C). Grease a 9x13-inch baking dish.

2. Prepare Potatoes: Boil diced potatoes for 5-7 minutes until slightly tender. Drain and set aside.

3. Make Cheese Sauce:

In a saucepan, melt butter over medium heat.

Whisk in flour and cook for 1-2 minutes.

Slowly add milk and cream, whisking until smooth and thickened.

Stir in garlic powder, onion powder, salt, pepper, and paprika.

Remove from heat and mix in 1 ½ cups of cheddar cheese until melted.

4. Assemble:

Spread half of the potatoes in the dish.

Add half of the ham and pour half of the cheese sauce over.

Repeat layers with the remaining ingredients.

5. Bake: Sprinkle the remaining ½ cup of cheddar cheese on top. Bake uncovered for 25-30 minutes until bubbly and golden brown.

6. Garnish & Serve: Let cool for a few minutes. Sprinkle with chopped green onions and serve warm.

Giant Burger Pizza

Giant Burger Pizza recipe 

Ingredients:

Pizza Crust (Burger Bun Style):

3 ½ cups all-purpose flour

1 packet (2 ¼ tsp) instant yeast

1 cup warm water (110°F)

2 tbsp sugar

1 tsp salt

2 tbsp melted butter

1 egg

Burger Meat Topping:

1 lb ground beef

½ lb ground Italian sausage (optional)

1 tsp salt

1 tsp black pepper

1 tsp garlic powder

1 tsp onion powder

1 tbsp Worcestershire sauce

Toppings:

1 cup pizza sauce or ketchup-mayo mix

2 cups shredded mozzarella cheese

1 cup shredded cheddar cheese

½ cup cooked crumbled bacon

½ cup sliced pepperoni

¼ cup pickles (optional)

½ small red onion, sliced

¼ cup sesame seeds (for crust)

Instructions:

Step 1: Prepare the Dough

1. In a bowl, combine warm water, sugar, and yeast. Let it sit for 5 minutes until foamy.

2. Add flour, salt, melted butter, and egg. Knead for about 5-7 minutes until smooth.

3. Cover and let rise for 1 hour or until doubled.

Step 2: Cook the Meat

1. Brown the ground beef and sausage in a skillet over medium heat.

2. Drain excess grease and season with salt, pepper, garlic powder, onion powder, and Worcestershire sauce.

Step 3: Assemble the Giant Burger Pizza

1. Preheat oven to 400°F (200°C).

2. Roll out the dough into a large circle (about 14-16 inches). Place on a greased pizza pan.

3. Brush the edges with melted butter and sprinkle sesame seeds on the crust for a burger bun look.

4. Spread pizza sauce or ketchup-mayo mix over the dough.

5. Sprinkle mozzarella and cheddar cheese.

6. Add cooked meat, bacon, pepperoni, pickles, and red onion.

Step 4: Bake

1. Bake for 18-20 minutes or until the crust is golden brown and cheese is bubbly.

2. Let it cool for a few minutes before slicing.

Serving Suggestion:

Serve with burger-style dipping sauces like garlic aioli, spicy mayo, or ranch.

Texas-Style Chili

Texas-Style Chili Recipe

Ingredients:

• 3 lbs beef chuck, cut into 1/2-inch cubes
• 2 tbsp vegetable oil
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 3 tbsp chili powder
• 1 tbsp smoked paprika
• 1 tbsp ground cumin
• 1 tsp dried oregano
• 1 tsp cayenne pepper (adjust to taste)
• 2 tbsp tomato paste
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 2 cups beef broth
• 1 tbsp Worcestershire sauce
• 1 tbsp apple cider vinegar
• 1 tbsp masa harina (optional, for thickening)
• 1 tsp salt (adjust to taste)
• 1 tsp black pepper

Instructions:

1. Sear the Beef – Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches, ensuring a good sear. Remove and set aside.
2. Sauté Aromatics – In the same pot, add diced onions and cook until softened (about 5 minutes). Stir in the garlic and cook for another minute.
3. Bloom the Spices – Add chili powder, paprika, cumin, oregano, and cayenne. Stir for 30 seconds to toast the spices.
4. Simmer the Chili – Stir in tomato paste, diced tomatoes, beef broth, Worcestershire sauce, and apple cider vinegar. Return the seared beef to the pot. Bring to a boil, then reduce heat and let it simmer uncovered for 2 to 3 hours, stirring occasionally.
5. Thicken the Chili (Optional) – If a thicker consistency is desired, mix masa harina with 1/4 cup water and stir it in during the last 20 minutes.
6. Season and Serve – Taste and adjust salt and pepper. Let the chili rest for 10 minutes before serving.

Serving Suggestions:

• Garnish with shredded cheddar, diced onions, or jalapeños.
• Serve with cornbread or tortillas.

Million Dollar Lasagna

 Million Dollar Lasagna recipe—rich, cheesy, and packed with layers of flavor!

Ingredients

Meat Sauce:

1 lb ground beef

1 lb Italian sausage (mild or hot)

1 small onion, diced

3 cloves garlic, minced

1 (24 oz) jar marinara sauce

1 (15 oz) can tomato sauce

1 tsp Italian seasoning

½ tsp salt

½ tsp black pepper

1 tbsp sugar (optional, to balance acidity)

Cheese Mixture:

1 (16 oz) container cottage cheese (or ricotta)

1 (8 oz) package cream cheese, softened

1 cup sour cream

1 egg

½ cup grated Parmesan cheese

1 tbsp chopped parsley (optional)

Other Ingredients:

12 lasagna noodles, cooked and drained

3 cups shredded mozzarella cheese

Instructions

1. Preheat oven to 350°F (175°C).

2. Make the meat sauce: In a large skillet, cook the ground beef, sausage, and onion over medium heat until browned. Drain excess grease. Add garlic and cook for 1 minute. Stir in marinara sauce, tomato sauce, Italian seasoning, salt, pepper, and sugar. Simmer for 10 minutes.

3. Prepare the cheese mixture: In a bowl, mix cottage cheese (or ricotta), cream cheese, sour cream, egg, Parmesan, and parsley until smooth.

4. Assemble the lasagna:

Spread a thin layer of meat sauce at the bottom of a 9x13-inch baking dish.

Add 3 cooked lasagna noodles.

Spread ⅓ of the cheese mixture over the noodles.

Add ⅓ of the meat sauce.

Sprinkle 1 cup of mozzarella.

Repeat layers twice, ending with mozzarella on top.

5. Bake covered with foil for 30 minutes. Remove foil and bake for another 15 minutes until bubbly and golden brown.

6. Rest for 10 minutes before slicing. 

Chili Relleno

Chili Relleno Casserole with Beef recipe

Ingredients

1 lb ground beef

1 small onion, chopped

2 cloves garlic, minced

1 tsp cumin

1/2 tsp salt

1/2 tsp black pepper

1/2 tsp smoked paprika (optional)

2 (7-oz) cans whole green chilies, drained and split open

2 cups shredded Monterey Jack cheese

1 cup shredded cheddar cheese

4 large eggs

1 cup milk

1/4 cup all-purpose flour

1/2 tsp baking powder

Instructions

1. Preheat oven to 350°F. Grease a 9x13-inch baking dish.

2. Cook the beef: In a skillet over medium heat, cook the ground beef, onion, and garlic until beef is browned. Drain excess grease and season with cumin, salt, pepper, and paprika.

3. Layer the chilies: Spread half of the green chilies in the bottom of the baking dish. Top with half of the shredded cheese, then spread the beef mixture evenly over it. Layer with the remaining chilies and cheese.

4. Make the egg mixture: In a bowl, whisk together eggs, milk, flour, and baking powder until smooth.

5. Pour and bake: Pour the egg mixture over the layers in the baking dish. Bake uncovered for 35-40 minutes or until the top is golden brown and set.

6. Let it rest for 5-10 minutes before slicing. Serve warm with salsa, sour cream, or avocado 

Irish Bacon Soup

Irish Bacon, Cabbage, and Potato Soup 

Ingredients:

• 6 slices thick-cut Irish bacon (or regular bacon), chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups green cabbage, chopped
• 4 large russet or Yukon gold potatoes, peeled and diced
• 4 cups chicken or vegetable broth
• 2 cups water
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• ½ teaspoon dried thyme
• 1 bay leaf
• ½ cup heavy cream (optional, for a creamy version)
• Chopped fresh parsley, for garnish

Instructions:

1. Cook the Bacon: In a large pot, cook the chopped bacon over medium heat until crispy. Remove with a slotted spoon and set aside, leaving about 1-2 tablespoons of bacon fat in the pot.
2. Sauté Aromatics: Add the diced onion to the pot and cook for 3-4 minutes until softened. Stir in the garlic and cook for another 30 seconds.
3. Add Cabbage and Potatoes: Stir in the chopped cabbage and diced potatoes. Cook for 3-4 minutes, stirring occasionally.
4. Simmer: Pour in the broth and water. Add salt, pepper, thyme, and the bay leaf. Bring to a boil, then reduce heat and let simmer for about 20-25 minutes or until potatoes are tender.
5. Make it Creamy (Optional): Stir in the heavy cream for a richer, creamier soup. Let it heat through for 2-3 minutes.
6. Finish & Serve: Remove the bay leaf, then stir in the cooked bacon. Taste and adjust seasoning as needed. Garnish with fresh parsley and serve warm.

Would you like any variations, like making it thicker or spicier?

Loaded Potato Meatloaf

 

Loaded Potato Meatloaf 

Ingredients:

For the Meatloaf:

1 ½ lbs ground beef (or a mix of beef & pork)

½ cup breadcrumbs

1 small onion, finely diced

2 cloves garlic, minced

1 egg

½ cup milk

1 tbsp Worcestershire sauce

1 tsp salt

½ tsp black pepper

½ tsp smoked paprika

½ cup shredded cheddar cheese

½ cup cooked, crumbled bacon

For the Loaded Potato Topping:

2 cups mashed potatoes (about 3 medium potatoes, boiled & mashed)

½ cup sour cream

½ cup shredded cheddar cheese

¼ cup cooked, crumbled bacon

2 tbsp butter

2 tbsp chopped chives or green onions

Instructions:

1. Preheat oven to 375°F (190°C). Grease a loaf pan or line a baking sheet with parchment paper.

2. Prepare the Meatloaf: In a large bowl, mix the ground beef, breadcrumbs, onion, garlic, egg, milk

Crab cakes

 

Cheddar Bay Crab Cakes with Lemon Butter Drizzle:

Ingredients

1 pound lump crab meat, picked over for shells

½ cup Cheddar Bay biscuit mix

¼ cup mayonnaise

1 egg, lightly beaten

1 tablespoon Dijon mustard

1 teaspoon Old Bay seasoning

1 tablespoon fresh lemon juice

1 teaspoon Worcestershire sauce

1 tablespoon chopped fresh parsley

2 tablespoons unsalted butter (for cooking)

For the Lemon Butter Drizzle

¼ cup unsalted butter, melted

1 tablespoon fresh lemon juice

½ teaspoon garlic powder

1 teaspoon chopped parsley

Instructions

1. Prepare the Crab Cake Mixture

In a large bowl, gently mix together the crab meat, Cheddar Bay biscuit mix, mayonnaise, egg, Dijon mustard, Old Bay seasoning, lemon juice, Worcestershire sauce, and parsley.

Be careful not to break up the crab meat too much.

Cover and refrigerate for at least 30 minutes to help them hold their shape.

2. Form and Cook the Crab Cakes

Divide the mixture into 6-8 crab cakes and shape them into patties.

Heat butter in a large skillet over medium heat.

Cook the crab cakes for 3-4 minutes per side until golden brown and crispy.

3. Make the Lemon Butter Drizzle

In a small bowl, whisk together the melted butter, lemon juice, garlic powder, and parsley.

4. Serve

Drizzle the lemon butter sauce over the crab cakes before serving.

Garnish with extra parsley if desired.

Cowboy stew

 hearty Texas Cowboy Stew recipe—loaded with ground beef, smoked sausage, potatoes, beans, and corn in a flavorful, slightly spicy broth. Perfect for feeding a crowd!

Ingredients:

1 lb ground beef

1 (14 oz) smoked sausage, sliced into rounds

1 small onion, diced

3 cloves garlic, minced

3 medium potatoes, diced

1 (14.5 oz) can diced tomatoes (with green chilies for extra heat)

1 (15 oz) can pinto beans, drained

1 (15 oz) can black beans, drained

1 (15 oz) can corn, drained

4 cups beef broth

1 (8 oz) can tomato sauce

1 tbsp chili powder

1 tsp smoked paprika

1 tsp cumin

½ tsp black pepper

½ tsp salt (adjust to taste)

½ tsp red pepper flakes (optional for extra heat)

Instructions:

1. Brown the Meat – In a large pot or Dutch oven, cook the ground beef over medium heat until browned. Drain excess grease if needed.

2. Sauté – Add the sliced smoked sausage and diced onion. Cook for 3–4 minutes, then stir in the garlic and cook for 1 more minute.

3. Simmer – Add diced potatoes, tomatoes, pinto beans, black beans, corn, beef broth, and tomato sauce. Stir in chili powder, smoked paprika, cumin, black pepper, and salt.

4. Cook – Bring to a boil, then reduce heat to low and let simmer for about 30–40 minutes, or until potatoes are tender. Stir occasionally.

5. Adjust Seasoning – Taste and add more salt or spice if needed.

6. Serve – Enjoy hot, with cornbread or tortillas on the side!

Baked beans

Southern Homemade Baked Beans with Bacon based 

Ingredients

Beans:

1 lb dry navy beans (or substitute 3 cans of cooked beans)

Sauce:

½ cup ketchup

¼ cup molasses

¼ cup brown sugar

2 tbsp apple cider vinegar

1 tbsp Worcestershire sauce

1 tsp mustard powder

1 tsp smoked paprika

Other Ingredients:

6-8 slices of bacon, chopped

1 small onion, diced

2 cloves garlic, minced

2 cups water or broth

Salt and black pepper, to taste

Instructions

1. Prepare the Beans (If Using Dry Beans):

Rinse and soak navy beans overnight. Drain and rinse again.

In a large pot, cover the beans with water and bring to a boil. Reduce heat and simmer for about 1 hour, or until tender. Drain and set aside.

2. Cook the Bacon and Aromatics:

In a large skillet, cook the chopped bacon over medium heat until crispy. Remove and set aside.

In the same skillet, sauté the diced onion and garlic in the bacon grease until soft and fragrant (about 3-5 minutes).

3. Prepare the Sauce:

In a bowl, mix ketchup, molasses, brown sugar, apple cider vinegar, Worcestershire sauce, mustard powder, and smoked paprika. Stir well.

4. Combine and Bake:

Preheat oven to 325°F (163°C).

In a baking dish or oven-safe pot, combine the cooked beans, sautéed onions and garlic, bacon, and sauce mixture. Add 2 cups of water or broth and stir to combine.

Cover and bake for 2-3 hours, stirring occasionally. Add water if needed to prevent drying out.

5. Final Touches:

Remove the lid in the last 30 minutes of baking for a thicker consistency.

Taste and adjust seasoning with salt and pepper if needed.

6. Serve:

Let the baked beans rest for 10 minutes before serving. Enjoy with cornbread, grilled meats, or as a standalone dish!

One pan chicken

One-Pan Garlic Butter Chicken and Potatoes

Ingredients:

2 large chicken breasts (or 4 boneless thighs), cut into bite-sized pieces

2 cups baby potatoes, halved

3 tbsp butter, divided

2 tbsp olive oil

4 garlic cloves, minced

1 tsp smoked paprika

1 tsp Italian seasoning

½ tsp salt (or to taste)

½ tsp black pepper

½ tsp red pepper flakes (optional)

¼ cup chicken broth

1 tbsp lemon juice

2 tbsp fresh parsley, chopped

Instructions:

1. Preheat & Cook Potatoes:

Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium heat.

Add potatoes, season with salt, pepper, and smoked paprika.

Cook for 10-12 minutes, stirring occasionally, until golden brown and tender. Remove from the pan and set aside.

2. Cook Chicken:

In the same pan, add 1 tbsp olive oil and 1 tbsp butter.

Add chicken, Italian seasoning, red pepper flakes, and minced garlic.

Cook for about 6-7 minutes until golden brown and cooked through.

3. Combine & Finish:

Return potatoes to the pan. Pour in chicken broth and lemon juice.

Stir everything together and let simmer for 2 minutes.

Add remaining 1 tbsp butter and chopped parsley. Stir to coat everything in the garlic butter sauce.

4. Serve & Enjoy!

Plate the dish and enjoy a flavorful, one-pan meal!

Mac and Cheese meatloaf

delicious Mac and Cheese Stuffed Meatloaf 

Ingredients

For the Meatloaf:

2 lbs ground beef (or a mix of beef and pork)

1 cup breadcrumbs

1/2 cup milk

1 small onion, finely chopped

2 cloves garlic, minced

1 egg

1 tbsp Worcestershire sauce

1 tsp salt

1/2 tsp black pepper

1/2 tsp smoked paprika

1/2 tsp Italian seasoning

For the Mac and Cheese Filling:

1 1/2 cups elbow macaroni, cooked

1 1/2 cups shredded cheddar cheese

1/2 cup heavy cream (or milk)

1 tbsp butter

1/2 tsp garlic powder

Salt and pepper to taste

For the Glaze:

1/2 cup ketchup

2 tbsp brown sugar

1 tbsp mustard

Instructions

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a loaf pan.

2. Make the mac and cheese:

In a saucepan over medium heat, melt the butter.

Stir in heavy cream, garlic powder, salt, and pepper.

Add the cooked macaroni and shredded cheddar cheese. Stir until the cheese is melted and smooth. Set aside.

3. Prepare the meatloaf mixture:

In a large bowl, combine the ground beef, breadcrumbs, milk, onion, garlic, egg, Worcestershire sauce, and seasonings. Mix until just combined.

4. Shape the meatloaf:

Take half of the meat mixture and press it into a loaf shape on the baking sheet.

Create a well in the center, leaving the edges intact. Fill with the mac and cheese.

Cover with the remaining meat mixture, sealing the edges tightly.

5. Glaze and bake:

Mix the ketchup, brown sugar, and mustard. Spread evenly over the top of the meatloaf.

Bake for 50-60 minutes, until cooked through (internal temp of 160°F).

6. Rest & serve:

Let it rest for 10 minutes before slicing. Enjoy!

Hungarian Goulash

Hungarian Goulash

Ingredients:

2 lbs beef chuck, cut into 1-inch cubes

2 tablespoons vegetable oil or lard

2 onions, finely chopped

3 cloves garlic, minced

2 tablespoons sweet Hungarian paprika

1 teaspoon caraway seeds (optional)

2 tablespoons tomato paste

4 cups beef broth

2 large carrots, sliced

2 large potatoes, peeled and diced

1 red bell pepper, chopped

1 teaspoon salt (or to taste)

½ teaspoon black pepper

1 teaspoon marjoram (optional)

1 teaspoon vinegar or lemon juice (for balance)

Instructions:

1. Sauté the Onions – Heat oil or lard in a large pot over medium heat. Add onions and cook until golden brown.

2. Brown the Beef – Add beef cubes and sear until browned on all sides.

3. Add Paprika & Garlic – Stir in paprika, garlic, and caraway seeds (if using). Quickly mix to coat the beef (don’t let the paprika burn).

4. Simmer with Broth – Add tomato paste and pour in beef broth. Stir well, bring to a gentle simmer, cover, and cook on low for about 1.5 hours.

5. Add Vegetables – Stir in carrots, potatoes, bell pepper, salt, pepper, and marjoram (if using). Simmer uncovered for another 30-40 minutes, or until vegetables are tender.

6. Finish & Serve – Stir in vinegar or lemon juice. Taste and adjust seasoning. Serve hot with crusty bread or over egg noodles.

Bologna salad

old-fashioned bologna salad recipe, just like Grandma used to make!

Old-Fashioned Bologna Salad

Ingredients:

1 pound bologna, finely chopped or ground

3 hard-boiled eggs, chopped

½ cup mayonnaise

¼ cup sweet pickle relish (or chopped sweet pickles)

1 tablespoon mustard (yellow or Dijon)

½ small onion, finely diced

1 stalk celery, finely diced (optional)

Salt and pepper, to taste

Instructions:

1. Grind the Bologna – If you have a food processor, pulse the bologna until finely chopped. Otherwise, dice it finely with a knife.

2. Mix Ingredients – In a large bowl, combine the bologna, chopped eggs, mayonnaise, relish, mustard, onion, and celery (if using).

3. Season to Taste – Add salt and pepper as needed, then mix well.

4. Chill – Cover and refrigerate for at least 1 hour to let the flavors meld.

5. Serve – Enjoy on crackers, in sandwiches, or as a side 

Onion Meatloaf

French Onion Meatloaf Recipe

Ingredients:

1 lb ground beef

1 lb ground pork (or use all beef)

1 packet (1 oz) French onion soup mix

1 cup crushed Ritz crackers (or breadcrumbs)

½ cup milk

2 eggs

1 cup shredded Swiss or mozzarella cheese

1 tbsp Worcestershire sauce

½ tsp garlic powder

½ tsp black pepper

Topping:

1 large onion, thinly sliced

2 tbsp butter

1 cup beef broth

1 tbsp cornstarch mixed with 1 tbsp water (slurry)

1 cup shredded Swiss or mozzarella cheese

Instructions:

1. Preheat oven to 375°F. Line a loaf pan with parchment paper or spray with nonstick spray.

2. Mix the meatloaf – In a large bowl, combine ground meat, French onion soup mix, crushed crackers, milk, eggs, Worcestershire sauce, cheese, garlic powder, and black pepper. Mix until just combined.

3. Shape and bake – Place the mixture into the loaf pan and shape it evenly. Bake for 50-55 minutes, or until internal temperature reaches 160°F.

4. Caramelize the onions – While the meatloaf bakes, melt butter in a skillet over medium heat. Add sliced onions and cook until golden brown (about 15 minutes). Pour in beef broth, then add the cornstarch slurry to thicken. Simmer for 2-3 minutes.

5. Top the meatloaf – Once baked, spoon the caramelized onions over the meatloaf and sprinkle with shredded cheese.

6. Broil for 2-3 minutes until the cheese melts and turns golden brown.

7. Rest & Serve – Let the meatloaf rest for 5-10 minutes before slicing. Serve with mashed potatoes or roasted veggies!

Grilled Shrimp Bowl

 

Grilled Shrimp Bowl with Avocado Corn Salsa & Creamy Sauce recipe 

Ingredients

For the Grilled Shrimp:

1 lb large shrimp, peeled and deveined

2 tbsp olive oil

1 tbsp lime juice

2 cloves garlic, minced

1 tsp smoked paprika

½ tsp cumin

½ tsp salt

¼ tsp black pepper

For the Avocado Corn Salsa:

1 cup corn (fresh, canned, or grilled)

1 ripe avocado, diced

½ cup cherry tomatoes, diced

¼ cup red onion, finely chopped

1 jalapeño, minced (optional)

¼ cup cilantro, chopped

Juice of 1 lime

Salt & pepper to taste

For the Creamy Sauce:

¼ cup Greek yogurt or sour cream

2 tbsp mayonnaise

1 tbsp lime juice

½ tsp garlic powder

½ tsp honey

¼ tsp salt

For the Bowl:

2 cups cooked rice (white, brown, or cauliflower rice)

1 cup black beans, rinsed and drained

Lime wedges for serving

Instructions

1. Marinate the Shrimp:

In a bowl, mix olive oil, lime juice, garlic, paprika, cumin, salt, and pepper.

Toss shrimp in the marinade and let sit for 15–20 minutes.

2. Prepare the Salsa:

Combine corn, avocado, cherry tomatoes, red onion, jalapeño, and cilantro in a bowl.

Squeeze lime juice over the top, season with salt and pepper, and mix gently.

3. Make the Creamy Sauce:

In a small bowl, whisk together Greek yogurt (or sour cream), mayo, lime juice, garlic powder, honey, and salt.

4. Grill the Shrimp:

Preheat a grill or pan over medium-high heat.

Cook shrimp for 2–3 minutes per side until opaque and slightly charred.

5. Assemble the Bowls:

Divide cooked rice into bowls.

Top with black beans, grilled shrimp, and avocado corn salsa.

Drizzle with the creamy sauce and serve with lime wedges.

Stuffed Bell Peppers

easy Stuffed Bell Peppers with Rice and Veggies recipe!

Ingredients:

4 large bell peppers (any color)

1 cup cooked rice (white or brown)

1 tbsp olive oil

1/2 onion, finely chopped

1 small zucchini, diced

1 small carrot, grated

1/2 cup corn (fresh, canned, or frozen)

1/2 cup black beans (optional)

1 can (14.5 oz) diced tomatoes, drained

1/2 cup tomato sauce

1 tsp garlic powder

1 tsp onion powder

1 tsp Italian seasoning

1/2 tsp smoked paprika (optional)

1/2 tsp salt

1/2 tsp black pepper

1 cup shredded cheese (cheddar, mozzarella, or Mexican blend)

Fresh parsley or cilantro for garnish

Instructions:

1. Preheat oven to 375°F (190°C). Lightly grease a baking dish.

2. Prepare bell peppers: Slice the tops off the peppers, remove seeds and membranes. Lightly brush with olive oil.

3. Sauté veggies: Heat olive oil in a skillet over medium heat. Add onion, zucchini, and carrot. Sauté for 3-4 minutes.

4. Mix filling: Stir in corn, black beans (if using), diced tomatoes, tomato sauce, cooked rice, and seasonings. Cook for another 2-3 minutes, then remove from heat.

5. Stuff the peppers: Spoon the filling into each bell pepper, packing them tightly.

6. Bake: Place the stuffed peppers in the baking dish. Cover with foil and bake for 30-35 minutes.

7. Add cheese: Remove foil, sprinkle cheese on top, and bake uncovered for another 10 minutes until melted.

8. Garnish & serve: Sprinkle with fresh parsley or cilantro and serve hot.

Optional Variations:

Add chopped mushrooms for extra texture.

Spice it up with red pepper flakes or diced jalapeños.

Swap tomato sauce for enchilada sauce for a Mexican twist.

Smoked Sausage

Creamy Ranch Potatoes with Smoked Sausage

Ingredients:

• 1 lb baby potatoes (or diced russet potatoes)
• 1 (14 oz) package smoked sausage, sliced
• 1 cup shredded cheddar cheese
• 1 cup sour cream
• 1/2 cup heavy cream (or milk)
• 1 packet (1 oz) ranch seasoning mix
• 2 tbsp butter, melted
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp black pepper
• 1/2 tsp paprika (optional)
• 2 tbsp chopped green onions or parsley (for garnish)

Instructions:

1. Preheat oven to 375°F (190°C). Grease a baking dish.
2. Prepare potatoes: If using baby potatoes, halve or quarter them. If using russet potatoes, peel and dice into bite-sized pieces.
3. Mix sauce: In a bowl, combine sour cream, heavy cream, ranch seasoning, melted butter, garlic powder, onion powder, black pepper, and paprika.
4. Assemble: In the greased baking dish, layer the potatoes and sliced smoked sausage. Pour the creamy ranch mixture over the top and mix to coat evenly.
5. Bake: Cover with foil and bake for 40 minutes.
6. Add cheese: Remove foil, sprinkle shredded cheddar on top, and bake uncovered for another 10-15 minutes or until potatoes are tender and cheese is melted.
7. Garnish & Serve: Sprinkle with chopped green onions or parsley and serve hot.

Tips:

• You can also make this in a slow cooker: Cook on low for 4-5 hours or high for 2-3 hours until potatoes are fork-tender.
• Want extra crispiness? Broil for 2-3 minutes after adding the cheese.

Crockpot French Onion Meatloaf

 

Crockpot French Onion Meatloaf with Swiss Cheese 

Ingredients:

2 lbs ground beef

1 packet (1 oz) onion soup mix

1 cup breadcrumbs (plain or seasoned)

½ cup milk

2 eggs

1 tsp Worcestershire sauce

½ tsp garlic powder

½ tsp black pepper

1½ cups shredded Swiss cheese (divided)

1 can (10.5 oz) French onion soup

1 tbsp ketchup (optional, for added glaze)

1 tbsp cornstarch + 2 tbsp water (for thickening sauce)

Instructions:

1. Prepare the Meatloaf Mix – In a large bowl, mix ground beef, onion soup mix, breadcrumbs, milk, eggs, Worcestershire sauce, garlic powder, and black pepper. Stir in ½ cup shredded Swiss cheese.

2. Shape and Place in Crockpot – Form the mixture into a loaf and place it in a greased slow cooker.

3. Add Soup & Cook – Pour the French onion soup over the meatloaf. Cover and cook on LOW for 6 hours or HIGH for 3-4 hours.

4. Melt the Cheese – In the last 20 minutes, sprinkle the remaining 1 cup of Swiss cheese over the top. Cover until melted.

5. Thicken the Sauce (Optional) – Remove the meatloaf and whisk cornstarch with water into the juices. Cook for 5 minutes on HIGH until thickened.

6. Serve & Enjoy –

Cheesy Beef

Cheesy Beef Stuffed Potato Cakes 

Ingredients

For the potato dough:

3 large potatoes, boiled and mashed

1 egg

¼ cup all-purpose flour (more if needed)

½ teaspoon salt

½ teaspoon black pepper

½ teaspoon garlic powder

For the filling:

½ pound ground beef

½ small onion, finely diced

1 teaspoon minced garlic

½ teaspoon salt

½ teaspoon black pepper

½ teaspoon smoked paprika

¼ teaspoon chili flakes (optional)

½ cup shredded cheddar cheese

2 tablespoons chopped parsley

For cooking:

½ cup breadcrumbs (for coating)

2 tablespoons oil (for frying)

Instructions

1. Prepare the potato dough:

Boil the potatoes until fork-tender, then mash them until smooth.

Add the egg, flour, salt, pepper, and garlic powder. Mix well until a soft dough forms.

2. Prepare the filling:

In a pan over medium heat, cook the ground beef until browned.

Add the onion and garlic, and sauté until softened.

Season with salt, black pepper, smoked paprika, and chili flakes. Cook for 2 more minutes.

Remove from heat and stir in shredded cheddar cheese and parsley. Let it cool.

3. Assemble the potato cakes:

Take a scoop of the potato dough and flatten it into a disc.

Place a spoonful of the beef filling in the center.

Cover with another small piece of potato dough and seal the edges to form a patty.

4. Coat and cook:

Lightly coat each patty in breadcrumbs.

Heat oil in a pan over medium heat and cook the potato cakes for 3-4 minutes per side until golden brown and crispy.

5. Serve and enjoy:

Serve warm with sour cream, ketchup, or your favorite dipping sauce

Philly Cheesesteak Meatloaf

 Philly Cheesesteak Meatloaf 

Ingredients:

For the Meatloaf:

1 ½ lbs ground beef (85/15 or 90/10)

1 small onion, finely chopped

1 small green bell pepper, finely chopped

4 oz mushrooms, finely chopped (optional)

1 tablespoon Worcestershire sauce

1 teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon smoked paprika

½ teaspoon salt

½ teaspoon black pepper

1 cup shredded provolone or mozzarella cheese

½ cup plain breadcrumbs

1 large egg

¼ cup milk

For the Topping:

4 slices provolone cheese

½ cup sautéed onions and bell peppers (optional, for garnish)

Instructions:

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or grease a loaf pan.

2. Sauté vegetables – In a skillet over medium heat, cook the onions, bell peppers, and mushrooms until softened, about 3-4 minutes. Let cool slightly.

3. Mix the meatloaf – In a large bowl, combine ground beef, Worcestershire sauce, seasonings, shredded cheese, breadcrumbs, egg, milk, and sautéed veggies. Mix until just combined (don’t overmix).

4. Shape the loaf – Form into a loaf shape on the baking sheet or place in a loaf pan.

5. Bake for 40-45 minutes, until the internal temperature reaches 160°F (71°C).

6. Add provolone cheese – Place slices on top of the meatloaf and return to the oven for 5 minutes, until melted.

7. Garnish with extra sautéed onions and bell peppers if desired.

8. Rest for 5-10 minutes before slicing 

Creamy Corn

Creamy Corn and Black Bean Dip with bacon 

Ingredients:

6 slices bacon, cooked and crumbled

1 (15 oz) can black beans, drained and rinsed

1 (15 oz) can corn, drained (or 1 ½ cups frozen corn, thawed)

1 (8 oz) package cream cheese, softened

½ cup sour cream

1 cup shredded cheddar cheese

½ cup shredded pepper jack cheese

1 (10 oz) can Rotel (diced tomatoes with green chilies), drained

1 teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon smoked paprika

½ teaspoon cumin

½ teaspoon salt (adjust to taste)

¼ teaspoon black pepper

¼ teaspoon cayenne pepper (optional, for extra heat)

2 green onions, chopped (for garnish)

¼ cup chopped fresh cilantro (optional)

Instructions:

1. Preheat oven to 375°F (190°C). Grease a baking dish.

2. Cook the bacon in a skillet over medium heat until crispy. Remove, crumble, and set aside.

3. In a large mixing bowl, combine cream cheese, sour cream, garlic powder, onion powder, smoked paprika, cumin, salt, black pepper, and cayenne. Mix until smooth.

4. Stir in black beans, corn, Rotel, cheddar cheese, pepper jack cheese, and crumbled bacon (reserve some for topping). Mix well.

5. Transfer mixture to the greased baking dish and spread evenly.

6. Bake for 20-25 minutes, until hot and bubbly.

7. Garnish with green onions, cilantro, and reserved bacon.

8. Serve warm with tortilla chips, crackers, or fresh veggies.

Texas Cowboy Stew

 

Texas Cowboy Stew

Ingredients:

1 lb ground beef

1 lb smoked sausage, sliced

1 medium onion, chopped

2 cloves garlic, minced

3 medium potatoes, diced

1 (15 oz) can corn, drained

1 (15 oz) can pinto beans, drained and rinsed

1 (15 oz) can diced tomatoes with green chilies (Rotel)

1 (15 oz) can tomato sauce

2 cups beef broth (more for thinner stew)

1 tsp chili powder

1/2 tsp cumin

1/2 tsp smoked paprika

Salt & black pepper to taste

Instructions:

1. Brown the Meat: In a large pot or Dutch oven over medium heat, cook the ground beef until browned. Drain excess grease.

2. Sauté: Add the smoked sausage, onion, and garlic. Cook for 3-4 minutes until the onions are soft.

3. Add Potatoes & Broth: Stir in the diced potatoes, beef broth, tomato sauce, and diced tomatoes with green chilies. Bring to a simmer.

4. Add Remaining Ingredients: Stir in the corn, pinto beans, and seasonings. Cover and let it simmer for about 30-40 minutes, or until the potatoes are tender.

5. Serve: Adjust seasoning if needed and serve hot with cornbread or warm tortillas.

Meatloaf with Fresh Herb Medley

 

Golden Parmesan-Crusted Meatloaf with Fresh Herb Medley

Ingredients

For the Meatloaf:

1 ½ lbs ground beef (or a mix of beef and pork)

¾ cup breadcrumbs (panko or regular)

½ cup grated Parmesan cheese

1 small onion, finely chopped

2 cloves garlic, minced

1 tbsp Worcestershire sauce

2 tbsp fresh parsley, chopped

1 tsp dried oregano

½ tsp dried thyme

½ tsp salt

½ tsp black pepper

2 eggs

½ cup milk

½ cup ketchup (for glazing)

For the Parmesan Crust:

1 cup shredded mozzarella cheese

¼ cup grated Parmesan cheese

1 tbsp fresh thyme, chopped

1 tbsp fresh rosemary, chopped

Instructions

1. Preheat Oven: Set your oven to 375°F (190°C). Grease a baking sheet or line it with parchment paper.

2. Prepare Meatloaf Mixture: In a large bowl, mix the ground beef, breadcrumbs, Parmesan, onion, garlic, Worcestershire sauce, parsley, oregano, thyme, salt, and pepper. Add the eggs and milk, then mix until well combined.

3. Shape the Meatloaf: Form the mixture into a loaf shape and place it on the prepared baking sheet.

4. Glaze and Bake: Spread ketchup over the top. Bake for 40 minutes.

5. Add Cheese Crust: Sprinkle mozzarella, Parmesan, and fresh herbs over the meatloaf. Return to the oven and bake for 10-15 more minutes, or until the cheese is golden and bubbly.

6. Rest & Serve: Let it rest for 5-10 minutes before slicing. Serve warm

Meat and Potato Casserole

Meat and Potato Casserole 

Ingredients:

• 1 lb ground beef (or ground sausage)
• 1 small onion, diced
• 3 cups potatoes, peeled and thinly sliced
• 1 can (10.5 oz) cream of mushroom soup (or cream of chicken)
• ½ cup milk
• 1 cup shredded cheddar cheese
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon smoked paprika
• Salt & pepper to taste

Instructions:

1. Preheat oven to 375°F and grease a 9x13 baking dish.
2. In a skillet, brown the ground beef with diced onions until fully cooked. Drain excess grease and season with garlic powder, onion powder, paprika, salt, and pepper.
3. Layer half the potatoes in the prepared baking dish, followed by half the cooked meat mixture. Repeat layers.
4. In a bowl, mix the cream of mushroom soup and milk, then pour over the casserole.
5. Cover with foil and bake for 45 minutes.
6. Remove foil, sprinkle shredded cheese on top, and bake uncovered for 15 more minutes until the cheese is melted and bubbly.
7. Let it cool slightly before serving. Enjoy!

Poor man cassrole

Poor Man’s Husband Casserole

Ingredients:

1 lb ground beef

1 small onion, diced

2 cloves garlic, minced

Salt & pepper to taste

2 cups cooked pasta (elbow macaroni or any kind you prefer)

1 can cream of mushroom soup (10.5 oz)

1/2 cup sour cream

1 cup frozen mixed vegetables (peas, carrots, corn)

1 ½ cups shredded cheddar cheese

1/2 cup shredded mozzarella cheese

Optional: sliced green onions for garnish

---

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.

2. Cook pasta according to package instructions until al dente. Drain and set aside.

3. Brown the beef: In a large skillet over medium heat, cook the ground beef with diced onion and garlic. Season with salt and pepper. Cook until beef is browned and onion is soft. Drain any excess fat.

4. Mix it all: In a large bowl, combine the beef mixture, cooked pasta, cream of mushroom soup, sour cream, and frozen veggies. Stir in 1 cup of cheddar cheese.

5. Assemble: Spread the mixture evenly in the prepared baking dish. Top with remaining ½ cup cheddar and mozzarella cheese.

6. Bake uncovered for 20–25 minutes or until cheese is melted and bubbly.

7. Garnish with chopped green onions if desired. Serve warm and enjoy

Taco Spaghetti

 

🌮Taco Spaghetti Recipe🌮

Ingredients:

1 lb ground beef

1 small onion, diced

2 cloves garlic, minced

1 packet taco seasoning

1 (10 oz) can Rotel tomatoes (diced tomatoes with green chilies)

1 (8 oz) can tomato sauce

2 cups beef broth

8 oz spaghetti, broken in half

1 cup shredded cheddar cheese

1/2 cup shredded Monterey Jack cheese

Fresh cilantro or green onions for garnish (optional)

Instructions:

1. In a large skillet or deep pan, cook ground beef over medium heat until browned. Drain excess grease.

2. Add diced onion and minced garlic to the skillet. Sauté until softened, about 2 minutes.

3. Stir in taco seasoning, Rotel tomatoes, tomato sauce, and beef broth. Mix well.

4. Bring to a simmer, then add broken spaghetti. Stir to coat.

5. Cover and cook over medium-low heat, stirring occasionally, until spaghetti is tender (about 12-15 minutes).

6. Remove from heat and sprinkle with shredded cheddar and Monterey Jack cheese. Cover for 2-3 minutes until cheese melts.

7. Garnish with fresh cilantro or green onions, if desired.

8. Serve hot and enjoy this taco-spaghetti

Tater Tot Meatloaf

 

Cheesy Tater Tot Meatloaf Casserole

Ultimate Comfort Meatloaf Topped with Tater Tots and Cheese

Ingredients:

1 cup ketchup

1 cup Sweet Baby Ray’s Hickory & Brown Sugar barbecue sauce

2 lbs lean ground beef

30 Ritz crackers, crushed

2 oz Lipton onion soup mix

2 large eggs

24 oz frozen tater tots

2 cups shredded mozzarella and cheddar cheese blend

1/4 cup real bacon bits

Directions:

Preheat and Prepare Sauce:

Preheat oven to 350°F. In a small mixing bowl, combine ketchup and Sweet Baby Ray’s barbecue sauce; stir well and set aside.

Prepare Meatloaf Mixture:

In a large mixing bowl, combine ground beef, crushed Ritz crackers, Lipton onion soup mix, eggs, and 1/2 cup of the ketchup and barbecue sauce mixture. Mix thoroughly with your hands.

Assemble in Baking Dish:

Press the meatloaf mixture into a greased 9 x 13-inch baking dish. Spread the remaining ketchup and barbecue sauce mixture over the meat.

Add Tater Tots and Cheese:

Arrange frozen tater tots in a single layer on top of the sauce. Sprinkle shredded cheese and bacon bits over the tater tots.

Bake:

Cover the dish with aluminum foil and bake for 35 minutes. Remove the foil and continue baking for another 40 minutes or until the ground beef is thoroughly cooked.

Rest and Serve:

Remove the casserole from the oven and let it rest for a few minutes before slicing. Serve hot.

Prep Time: 20 minutes | Cook Time: 75 minutes | Total Time: 95 minutes

Kcal: Estimated 540 per serving | Servings: 6 servings

No-Bake Peanut Butter

No-Bake Peanut Butter balls

Ingredients:

1 cup creamy peanut butter

1/2 cup unsalted butter, softened

1 tsp vanilla extract

3 cups powdered sugar

2 cups chocolate chips (milk or semi-sweet)

Instructions:

1. In a mixing bowl, combine peanut butter, softened butter, and vanilla extract. Stir until smooth.

2. Gradually add powdered sugar, mixing well until a dough forms.

3. Roll the mixture into small balls and place them on a parchment-lined baking sheet.

4. Chill in the refrigerator for about 30 minutes to firm up.

5. Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth.

6. Dip each peanut butter ball into the melted chocolate using a fork or toothpick, then place them back on the parchment paper.

7. Chill again until the chocolate is set.

8. Enjoy these sweet, creamy, and chocolatey bites

Roasted Chicken

 Homemade Garlic Herb Roasted Chicken

Ingredients:

- 1 whole chicken (about 4-5 lbs)

- 4 cloves garlic, minced

- 2 tbsp olive oil

- 1 tbsp fresh rosemary, chopped

- 1 tbsp fresh thyme, chopped

- 1 tbsp fresh parsley, chopped

- Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).

2. Rinse the chicken and pat it dry with paper towels.

3. In a small bowl, mix together the minced garlic, olive oil, chopped rosemary, thyme, parsley, salt, and pepper.

4. Rub the garlic herb mixture all over the chicken, including under the skin.

5. Place the chicken in a roasting pan and roast in the preheated oven for about 1.5 to 2 hours, or until the internal temperature reaches 165°F (74°C).

6. Let the chicken rest for 10 minutes before carving.

7. Serve hot and enjoy the flavorful garlic herb roasted chicken.

Rotel Tacos

 

Rotel Tacos

Ingredients:

1 pound ground beef

1 (10 ounce) can Rotel tomatoes and green chilies, undrained

1 packet taco seasoning mix

12 taco shells

Your favorite taco toppings, such as shredded lettuce, shredded cheese, sour cream, and guacamole

Instructions:

In a large skillet, brown the ground beef over medium heat. Drain off any excess grease.

Stir in the Rotel tomatoes and green chilies, taco seasoning mix, and 1/2 cup water. Bring to a boil, then reduce heat and simmer for 10 minutes, or until the beef is cooked through and the sauce has thickened.

Spoon the beef mixture into the taco shells. Top with your favorite taco toppings and serve.❤️❤️

Mississippi Chicken

 

Crockpot Mississippi Chicken 🍗🌶️

Ingredients:

- 4 boneless, skinless chicken breasts

- 1 packet ranch dressing mix

- 1 packet au jus gravy mix

- 1/2 cup unsalted butter (or a suitable alternative)

- 5-6 pepperoncini peppers (whole)

- Salt and pepper to taste

- Fresh parsley for garnish (optional)

Instructions:

1. Prepare the Chicken:

   - Place the chicken breasts in the bottom of the crockpot.

2. Add the Seasonings:

   - Sprinkle the ranch dressing mix and au jus gravy mix evenly over the chicken.

3. Add the Butter:

   - Cut the unsalted butter into slices and place them on top of the chicken and seasoning mixture.

4. Add the Peppers:

   - Scatter the whole pepperoncini peppers over the top.

5. Cook the Chicken:

   - Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and easily shredded.

6. Shred and Serve:

   - Once cooked, use two forks to shred the chicken directly in the crockpot, mixing it with the sauce.

   - Taste and adjust seasoning with salt and pepper if needed.

7. Garnish and Enjoy:

   - Serve the shredded chicken over rice, mashed potatoes, or in sandwiches, garnished with fresh parsley if desired.

Prep Time: 10 minutes | Cook Time: 6-8 hours (low) or 3-4 hours (high) | Servings: 4-6

Enjoy the delicious and comforting flavors of this Crockpot Mississippi Chicken, perfect for a busy day! 🍗🌶️

HUGE POT of Chilli

 

HUGE POT of Chilli At Home😍😋😍😋

Ingredients:

1 pound ground beef (or turkey/chicken for variation)

2 cans of beans (pinto, black, kidney, or white beans, your choice!)

2 tablespoons olive oil

1 cup chopped bell peppers (vary colors for a vibrant presentation)

1/2 cup chopped onions (diced finely for those who prefer milder taste)

2 jalapeno peppers, finely chopped (adjust amount based on desired heat level)

2 cans (28 ounces each) crushed tomatoes

2 tablespoons chili powder

1 tablespoon cumin powder

1 tablespoon fresh cilantro, chopped

Hot sauce, to taste

Salt and pepper, to taste

Step by Step:

In a large Dutch oven or saucepan, heat olive oil over medium-high heat. Add the ground beef and cook until it’s no longer pink. If using turkey or chicken, ensure it’s fully cooked through as well. Drain any excess grease from the pot.

Stir in the chopped bell peppers, onions, and jalapenos. Cook the vegetables on low heat until they soften and become tender, releasing their enticing aromas.

Now, it’s time to introduce the star ingredients that will infuse the chili with rich flavors. Add the canned beans, crushed tomatoes, chili powder, cumin powder, and the fresh cilantro into the pot. Stir well to ensure all the ingredients are thoroughly mixed.

Allow the chili to simmer on low heat, stirring occasionally. This slow cooking process allows the flavors to meld together beautifully and creates a hearty, thick texture. If the chili becomes too thick, add a little water to achieve the desired consistency.

Season with salt and pepper to taste, and for those craving an extra kick, serve with hot sauce on the side.

Beef Stroganoff

Slow Cooker Beef Stroganoff:

Ingredients

1.5 lbs beef stew meat, cubed

Salt and black pepper to taste

1 onion, chopped

1 can (10.75 oz) condensed cream of mushroom soup

¼ cup water

1 tbsp dried chives

1 tbsp Worcestershire sauce

1 tsp garlic powder

½ cup sour cream

8 oz egg noodles, cooked

Instructions

1. Season the Beef – Lightly season the cubed beef with salt and black pepper.

2. Layer in the Slow Cooker – Add the beef, chopped onion, cream of mushroom soup, water, dried chives, Worcestershire sauce, and garlic powder to the slow cooker. Stir to combine.

3. Cook – Cover and cook on low for 6-8 hours or high for 4-5 hours, until the beef is tender.

4. Add Sour Cream – Stir in the sour cream in the last 30 minutes of cooking.

5. Serve – Spoon the stroganoff over cooked egg noodles and enjoy!

Chicken Egg Rolls

 Air Fryer Buffalo Chicken Egg Rolls – A Tasty Twist! 🍗🔥

Ingredients:

    2 cups cooked chicken, shredded

    1/2 cup buffalo sauce

    1 cup shredded cheese (cheddar or mozzarella)

    1/4 cup green onions, chopped

    8 egg roll wrappers

    1/4 cup water (for sealing)

    Cooking spray

Instructions:

    Mix the Filling First: In a bowl, toss chicken with buffalo sauce, cheese, and green onions.

    Prepare the Wrappers: Lay out the egg roll wrappers and spoon in the filling.

    Wrap & Seal: Fold in the sides, roll up tightly, and use water to seal the edges.

    Air Fry to Perfection: Preheat to 375°F (190°C), spray egg rolls with oil, and cook for 8-10 minutes.

    Serve & Enjoy: Best with ranch 

Braised Beef

 

✅️Braised Beef with Gravy and Peppers over Mashed Potatoes

🔸️Ingredients :

1 kg beef (breast, palerone or other piece suitable for simmering)

4 potatoes, peeled and cut into pieces

1 onion, chopped

2 cloves of garlic, minced

2 tablespoons of flour

500 ml of beef broth

1 tablespoon of Worcestershire sauce

1 teaspoon of paprika

1 tablespoon of fresh thyme (or 1 teaspoon of dried thyme)

6-8 sweet chillies (type of banana chili or sweet green chili)

2 tablespoons of the olive oil

1 tablespoon of butter.

Salt and pepper to taste

Instructions:

Prepare the mashed potatoes:

Boil the potatoes in a large saucepan of salt water until tender, about 15-20 minutes.

Drain and mash the potatoes with a mash. Add butter, salt and black pepper to your liking. Make a reservation.

Preparing the beef stew:

Cut the beef into uniform size cubes.

In a large skillet, heat the olive oil over medium-high heat. Add the beef and grip on all sides until golden brown. Remove the beef and book it.

In the same skillet, add the onion and garlic, and cook until translucent, about 3-4 minutes.

Sprinkle flour over the onion and garlic, then mix to form a rug. Bake for 1-2 minutes.

Slowly add the beef broth while whipping to avoid lumps forming. Add Worcestershire sauce, paprika, thyme, and salt and pepper to taste.

Put the beef back in the skillet, add whole sweet peppers, then simmer on low heat for about 1-1:30, until meat is tender and sauce is thickened.

Serve :

Passing the mashed potato in the plates.

Pour the beef stew with gravy and peppers over the mashed potatoes.

Garnish with fresh chopped parsley for added color and freshness.

Enjoy your meal!

homemade chili

 

Easy homemade chili recipe

Ingredients:

Spice Mixture

4 tbsp chili powder

1 tbsp dried oregano

1 tbsp granulated sugar

1 tbsp garlic powder

2 tsp cumin

1 tsp smoked paprika

1 tsp basil

1 tsp seasoned salt

1/2 tsp cayenne pepper

Meat, Vegetables, Beans

2 lbs ground beef

1 red bell pepper chopped

1 green bell pepper chopped

3 ribs celery chopped

1 small yellow onion diced

10.5 oz beef stock

6 oz tomato paste

1 tbsp Worcestershire sauce

2 cans diced tomatoes undrained

1 can pinto beans

1 can kidney beans

Cook the ground beef in skillet one pound at a time so the meat has enough room to brown and not steam.

Measure all of the spices into a small bowl, and mix together.

The next step is to assemble all of the ingredients into the slow cooker. Mix the beef stock in the crockpot with the tomato paste. Add the Worcestershire sauce and spice mixture, and stir to blend. Taste the mixture and adjust spices as you like. Add the cans of tomatoes and beans, all undrained. Add the beef, red and green peppers, celery.

Cover and cook on low for about six hours. And it’s ready.