BRATWURST WITH MUSHROOM GRAVY

 WOULD YOU EAT THIS BRATWURST WITH MUSHROOM GRAVY 

For the Bratwurst:

4-6 bratwurst sausages

1 tablespoon olive oil

1/2 cup beer or water (for simmering)

For the Mushroom Gravy:

2 tablespoons unsalted butter

1 small onion, finely diced

2 cloves garlic, minced

8 oz mushrooms (cremini, button, or your choice), sliced

2 tablespoons all-purpose flour

1 1/2 cups beef broth

1/4 cup heavy cream (optional for extra richness)

1 teaspoon Worcestershire sauce

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions:

For the Bratwurst:

Cook the bratwurst: In a large skillet, heat olive oil over medium heat. Add the bratwurst and brown on all sides, about 2-3 minutes per side. Pour in the beer or water, cover the skillet, and let the bratwurst simmer for 10-12 minutes, or until cooked through. Remove the bratwurst from the skillet and set aside.

For the Mushroom Gravy:

Sauté the onions and garlic: In the same skillet, melt the butter over medium heat. Add the diced onion and minced garlic, cooking for 3-4 minutes until softened.

Cook the mushrooms: Add the sliced mushrooms to the skillet and cook for 5-6 minutes, stirring occasionally, until the mushrooms are browned and tender.

Make the gravy: Sprinkle the flour over the mushrooms and stir to combine. Cook for 1-2 minutes to eliminate the raw flour taste. Gradually whisk in the beef broth, stirring constantly to prevent lumps. Simmer the gravy for 3-4 minutes, until it thickens.

Finish the gravy: Stir in the Worcestershire sauce and heavy cream (if using). Season with salt and pepper to taste.

Serve: Return the cooked bratwurst to the skillet, spooning the mushroom gravy over the sausages. Garnish with fresh parsley and serve with mashed potatoes, noodles, or your favorite side dish.

Helpful Tips:

For extra flavor, you can simmer the bratwurst in beer instead of water for a traditional German twist.

This dish pairs well with sauerkraut, roasted vegetables, or a side of pretzels.

If you prefer a thicker gravy, let it simmer for an additional few minutes until it reaches your desired consistency.

Enjoy this hearty and savory bratwurst with mushroom gravy—a perfect comfort meal with rich flavors!

Cajun Surf and Turf Delight

 

Are You Ready for This Cajun Surf and Turf Delight? 

Ingredients:

   For the Steak:

1 lb steak (ribeye, sirloin, or your favorite cut), sliced into strips

1 tbsp olive oil

1 tbsp Cajun seasoning

2 cloves garlic, minced

Salt and pepper to taste

   For the Shrimp:

1 lb shrimp, peeled and deveined

1 tbsp olive oil

1 tbsp Cajun seasoning

2 cloves garlic, minced

1 tbsp fresh lemon juice

1/4 tsp smoked paprika (optional)

Salt and pepper to taste

   For Serving:

Fresh parsley for garnish

Lemon wedges

Optional: steamed rice, garlic bread, or roasted vegetables

Instructions:

1-For the Steak:

Season the Steak: In a bowl, mix steak strips with olive oil, Cajun seasoning, minced garlic, salt, and pepper until well-coated.

Cook the Steak: Heat a large skillet or grill pan over medium-high heat. Cook the steak strips for 3-4 minutes per side until they reach your desired doneness. Set aside.

2-For the Shrimp:

Season the Shrimp: In another bowl, combine shrimp with olive oil, Cajun seasoning, minced garlic, lemon juice, smoked paprika, salt, and pepper.

Cook the Shrimp: Using the same skillet, add more olive oil if needed. Cook the shrimp for 2-3 minutes per side until pink and opaque. Remove from heat.

3-Assemble the Feast:

Combine and Serve: Arrange the Cajun steak and shrimp on a large platter or individual plates. Garnish with fresh parsley and lemon wedges for added flavor.

Optional Sides: Serve with steamed rice, garlic bread, or roasted vegetables for a complete meal.

Preparation Time: 15 minutes

Cooking Time: 10 minutes

Total Time: 25 minutes

Enjoy this delicious and comforting Cajun Shrimp and Steak Extravaganza! 🦐🥩🔥✨

Slow Cooker Chicken and Potatoes

🍗 Slow Cooker Chicken and Potatoes 🥔

📝 Ingredients:

• 4 boneless, skinless chicken thighs or breasts
• 1½ pounds baby potatoes, halved
• 1 small onion, thinly sliced
• 3 garlic cloves, minced
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon paprika (smoked or sweet)
• 1 teaspoon Italian seasoning
• 2 tablespoons olive oil or melted butter
• ½ cup low-sodium chicken broth
• Fresh parsley for garnish (optional)

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🔧 Instructions:

1. Prep the Crockpot
   Lightly spray the slow cooker insert with nonstick spray or use a liner for easy cleanup.

2. Layer the Ingredients
   Place halved baby potatoes in the bottom of the slow cooker. Top with sliced onions and minced garlic.

3. Season the Chicken
   In a small bowl, mix the salt, pepper, paprika, and Italian seasoning. Rub this mixture evenly over the chicken pieces.

4. Add Chicken & Liquids
   Place the seasoned chicken on top of the potato mixture. Drizzle olive oil or butter over the chicken and potatoes. Pour in the chicken broth around the edges (not over the chicken to keep the seasoning intact).

5. Cook
   Cover and cook on Low for 6–7 hours or High for 3–4 hours, until the chicken is fully cooked (165°F internal temp) and potatoes are tender.

6. Serve
   Garnish with chopped fresh parsley if desired. Serve hot and enjoy!

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💡 Tips:

• Add some green beans or carrots during the last hour for a one-pot meal.
• For a creamy twist, stir in a splash of heavy cream or shredded cheese at the end.

Garlic Parmesan Beef Chops

Garlic Parmesan Beef Chops

Ingredients:

4 beef loin or ribeye chops

1 tbsp olive oil

4 cloves garlic, minced

½ cup grated Parmesan cheese

1 tsp onion powder

1 tsp Italian seasoning

Salt and pepper, to taste

2 tbsp butter

Fresh parsley (optional, for garnish)

Instructions:

1. Season the Chops: Rub both sides of the beef chops with olive oil. Then season with salt, pepper, onion powder, Italian seasoning, and minced garlic.

2. Sear: In a large skillet over medium-high heat, melt butter. Sear the beef chops for about 4–5 minutes per side, until browned.

3. Add Parmesan: Sprinkle Parmesan cheese over the chops, reduce heat to low, cover, and let cook for another 2–3 minutes until cheese melts and the chops are cooked to your preferred doneness.

4. Garnish: Sprinkle with fresh parsley if desired.

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Cheesy Scalloped Potatoes

Ingredients:

4 medium russet potatoes, thinly sliced

2 tbsp butter

2 cloves garlic, minced

2 tbsp all-purpose flour

1½ cups milk

1 cup shredded cheddar cheese

½ cup grated Parmesan cheese

Salt and pepper, to taste

Optional: pinch of nutmeg or paprika

Instructions:

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

2. Make Cheese Sauce: In a saucepan, melt butter over medium heat. Add garlic and cook for 1 minute. Whisk in flour and cook for another minute. Slowly whisk in milk until smooth. Cook until slightly thickened. Stir in cheddar and Parmesan until melted. Season with salt, pepper, and optional nutmeg or paprika.

3. Layer Potatoes: In the baking dish, layer half the potatoes, then half the cheese sauce. Repeat.

4. Bake: Cover with foil and bake for 40 minutes. Uncover and bake an additional 20 minutes or until golden and bubbly.

5. Cool Slightly: Let rest 5–10 minutes before serving.

Homemade BBQ Sauce

 

Homemade BBQ Sauce

Ingredients:

1 cup ketchup

1/2 cup apple cider vinegar

1/4 cup brown sugar

2 tablespoons molasses

1 tablespoon Worcestershire sauce

1 tablespoon Dijon mustard

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon cayenne pepper (optional)

Salt and black pepper to taste

Directions:

In a medium saucepan, combine the ketchup, apple cider vinegar, brown sugar, molasses, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, onion powder, and cayenne pepper (if using).

Stir the ingredients together until well combined.

Place the saucepan over medium heat and bring the mixture to a simmer.

Reduce the heat to low and let the sauce simmer for 10-15 minutes, stirring occasionally, until it has thickened slightly.

Season the BBQ sauce with salt and black pepper to taste.

Remove the saucepan from the heat and let the BBQ sauce cool to room temperature.

Once cooled, transfer the BBQ sauce to a glass jar or airtight container.

Store the homemade BBQ sauce in the refrigerator for up to two weeks.

 

Oven Baked Chicken Thighs with Potatoes

Oven-Baked Chicken Thighs with Potatoes

Ingredients:

6 bone-in, skin-on chicken thighs

4 medium potatoes (Yukon Gold or Russet), cut into wedges or chunks

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

1 teaspoon onion powder

1 teaspoon dried thyme or Italian seasoning

Salt and black pepper to taste

Optional: fresh parsley or lemon wedges for garnish

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Instructions:

1. Preheat oven to 400°F (200°C).

2. Season the chicken:

In a bowl, mix olive oil, garlic powder, paprika, onion powder, thyme, salt, and pepper.

Rub the mixture all over the chicken thighs.

3. Prep the potatoes:

Toss the potato wedges with a bit of olive oil, salt, pepper, and any leftover seasoning mix.

4. Assemble the dish:

Arrange chicken thighs skin-side up on a large baking tray or dish.

Scatter the potatoes around them in a single layer.

5. Bake:

Cover loosely with foil and bake for 40 minutes.

Uncover and bake another 20–25 minutes, or until the chicken is golden and cooked through (internal temp: 165°F/74°C) and the potatoes are tender.

6. Broil (optional):

Broil for 3–5 minutes to crisp up the skin and edges of the potatoes.

7. Garnish and serve:

Sprinkle with fresh parsley or a squeeze of lemon if desired.

French Onion Meatloaf

French Onion Meatloaf

Ingredients:

For the Meatloaf:

2 lbs ground beef (80/20)

1 envelope (1 oz) dry French onion soup mix

1 cup breadcrumbs

2 eggs

½ cup milk

1 tsp garlic powder

½ tsp black pepper

1 cup shredded Swiss or mozzarella cheese (inside the loaf)

For the Topping:

1 large yellow onion, thinly sliced

1 tbsp butter

1 tbsp olive oil

1 tsp sugar (optional, to help caramelize)

½ cup beef broth

1 tbsp Worcestershire sauce

1 cup shredded cheese (Swiss or mozzarella, for top)

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Instructions:

1. Caramelize the Onions:

Heat butter and oil in a skillet over medium heat.

Add onions and sugar, cook low and slow for 15–20 minutes, stirring often, until golden brown.

Add beef broth and Worcestershire, simmer 5 minutes. Set aside.

2. Make the Meatloaf:

Preheat oven to 375°F (190°C).

In a large bowl, combine ground beef, French onion soup mix, breadcrumbs, eggs, milk, garlic powder, and pepper.

Mix until just combined. Do not overmix.

Form half the mixture into a loaf shape on a lined baking sheet or pan.

Create a well in the center and fill with 1 cup shredded cheese.

Cover with remaining meat mixture and seal edges.

3. Bake:

Bake uncovered for 40 minutes.

Remove from oven, top with caramelized onions and remaining cheese.

Return to oven and bake 10–15 more minutes, until cheese is melted and meatloaf reaches 160°F internally.

4. Serve:

Let rest for 10 minutes before slicing.

Delicious with mashed potatoes or green beans!

Home Style Beef and Onion

Home-Style Beef & Onion Skillet with Creamy Potatoes

Ingredients:

For the Beef:

1 ½ lbs sirloin or tenderloin, cut into small chunks

1 tbsp olive oil

1 tbsp butter

1 tsp salt

½ tsp black pepper

1 tsp garlic powder

1 large yellow onion, thinly sliced

1 tbsp Worcestershire sauce

½ cup beef broth (optional for extra gravy)

For the Creamy Potatoes:

2 lbs potatoes (Yukon Gold or Russet), peeled and diced

3 tbsp butter

½ cup sour cream

¼ cup milk or heavy cream

Salt & pepper to taste

Optional: shredded cheddar cheese or chopped chives for garnish

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Instructions:

Step 1: Prepare the Creamy Potatoes

1. Boil potatoes in salted water until fork-tender (about 15–20 minutes).

2. Drain, then mash with butter, sour cream, and milk until creamy. Season with salt and pepper to taste. Keep warm.

Step 2: Sear the Beef

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

2. Add beef chunks and sear until browned on all sides (about 4–5 minutes).

3. Season with salt, pepper, and garlic powder.

4. Remove beef from skillet and set aside (leave drippings in the pan).

Step 3: Cook the Onions

1. In the same skillet, add sliced onions.

2. Cook until soft and golden, about 10 minutes.

3. Stir in Worcestershire sauce and beef broth if using, scraping up any browned bits.

4. Return beef to skillet and stir to combine. Simmer for 2–3 minutes.

Step 4: Serve

Spoon creamy mashed potatoes onto a plate.

Top with the savory beef and onion mixture.

Optional: sprinkle with cheddar or chives for extra flavor.

BAKED MISSISSIPPI PORK CHOPS

 

BAKED MISSISSIPPI PORK CHOPS

🛒 Ingredients:

2 -lb boneless pork chops

1 (1-oz) package ranch dressing mix

1 (1-oz) packet Au Jus Gravy mix

⅓ cup pepperoncini peppers

½ cup butter, sliced

📝 Instructions : 

Preheat oven to 375ºF. Lightly spray a 9x13-inch pan with cooking spray.

Place pork chops in the baking dish. Sprinkle with ranch seasoning and au jus gravy mix.

Top the pork chops with pepperoncini peppers and top wtih butter slices.

Bake for 20 minutes, until the pork reaches an internal temperature of 145ºF.

Enjoy 🤤

𝐅𝐫𝐞𝐬𝐡 𝐀𝐩𝐩𝐥𝐞 𝐂𝐚𝐤𝐞

 

🍏 𝐅𝐫𝐞𝐬𝐡 𝐀𝐩𝐩𝐥𝐞 𝐂𝐚𝐤𝐞 🍏

Ingredients:

- 3 cups all-purpose flour

- 1 teaspoon baking soda

- 1/2 teaspoon salt

- 1 teaspoon ground cinnamon

- 1/2 teaspoon ground nutmeg

- 1 1/2 cups granulated sugar

- 1 cup vegetable oil

- 2 large eggs

- 1 teaspoon vanilla extract

- 3 cups peeled, cored, and chopped apples

- 1 cup chopped walnuts or pecans

- Powdered sugar for dusting

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.

2. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.

3. In a large bowl, mix sugar, oil, eggs, and vanilla extract until well combined.

4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

5. Fold in the chopped apples and nuts until evenly distributed in the batter.

6. Pour the batter into the prepared pan and spread it out evenly.

7. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

8. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

9. Dust with powdered sugar before serving.

Prep Time: 20 minutes | Baking Time: 45-50 minutes | Total Time: Approximately 1 hour 15 minutes | Servings: 12 

beef chuck roast

 

Ingredients:

3 lb (1.4 kg) beef chuck roast

Salt and pepper to taste

2 tablespoons olive oil

4 cloves garlic, minced

1 large onion, sliced

4 large carrots, peeled and cut into chunks

4 large potatoes, peeled and cut into chunks

1 cup beef broth

1/2 cup red wine (optional)

2 tablespoons tomato paste

1 tablespoon Worcestershire sauce

1 teaspoon dried thyme

1 teaspoon dried rosemary

2 bay leaves

Fresh parsley, chopped (for garnish)

Directions:

 Season the beef chuck roast with salt and pepper on all sides.

 In a large skillet, heat the olive oil over medium-high heat. Add the roast and sear for 4-5 minutes on each side until browned. Transfer the roast to the crockpot.

 In the same skillet, add the minced garlic and sliced onion. Cook for 2-3 minutes until the onion is softened. Transfer the garlic and onion to the crockpot.

 Add the carrots and potatoes to the crockpot, arranging them around the roast.

 In a small bowl, whisk together the beef broth, red wine (if using), tomato paste, Worcestershire sauce, dried thyme, and dried rosemary. Pour the mixture over the roast and vegetables in the crockpot. Add the bay leaves.

 Cover and cook on low for 8-10 hours or on high for 4-5 hours, until the roast is tender and the vegetables are cooked through.

 Remove the bay leaves before serving. Garnish with fresh chopped parsley.

 Serve the crockpot roast hot with the potatoes and carrots.

Prep Time: 15 minutes | Cooking Time: 8-10 hours (low) or 4-5 hours (high) | Total Time: 8-10 hours 15 minutes or 4-5 hours 15 minutes

Kcal: 500 kcal per serving | Servings: 6 servings

BEST SALISBURY STEAK

BEST SALISBURY STEAK

1 (10 1/2 ounce) cans Campbell's French onion soup

1 1/2 lbs ground beef

1/2 cup dry breadcrumbs

1 egg

1/4 teaspoon salt

1/8 teaspoon ground black pepper, to taste

1 tablespoon all-purpose flour

1/4 cup ketchup

1 -3 teaspoon Worcestershire sauce, to taste

1/2 teaspoon mustard powder

1/4 cup water

How to make it :

In a large bowl, mix together 1/3 cup condensed French onion soup with ground beef, bread crumbs, egg, salt and black pepper.

Shape into 6 oval patties.

In a large skillet over medium-high heat, brown both sides of patties.

Pour off excess fat.

In a small bowl, blend flour and remaining soup until smooth.

Mix in ketchup, water, Worcestershire sauce and mustard powder.

Pour over meat in skillet.

Cover, and cook for 20 minutes, stirring occasionally.

Perfect Roast Beef

Perfect Roast Beef Dinner Recipe

Ingredients:

For the Roast Beef:

3–4 lb beef sirloin or rib roast

Salt & freshly ground black pepper

2 tbsp olive oil

2 cloves garlic, minced

1 tbsp fresh rosemary or thyme (optional)

For the Roast Potatoes:

2 lbs Yukon Gold or Maris Piper potatoes

2–3 tbsp goose fat or vegetable oil

Salt, pepper, garlic powder, rosemary (optional)

For the Yorkshire Puddings:

1 cup all-purpose flour

1 cup whole milk

3 large eggs

Pinch of salt

Beef drippings or vegetable oil

For the Vegetables:

4–5 carrots, peeled and cut into batons

1 ½ cups green peas

1 ½ cups shredded cabbage

1 tbsp butter

Salt, pepper, optional bacon bits

For the Gravy:

2 tbsp beef drippings or butter

2 tbsp all-purpose flour

2 cups beef stock

Salt, pepper, and Worcestershire sauce to taste

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Instructions:

1. Roast Beef:

1. Preheat oven to 450°F (230°C).

2. Pat beef dry and rub with olive oil, salt, pepper, garlic, and herbs.

3. Roast for 15 minutes at 450°F, then reduce to 325°F (160°C) and roast for about 50–70 minutes (or until internal temp is 130°F for medium rare).

4. Rest the beef for 15–20 minutes before slicing.

2. Roast Potatoes:

1. Parboil peeled, chopped potatoes in salted water for 10 minutes. Drain and shake to roughen edges.

2. Heat oil or fat in a roasting pan at 425°F (220°C), then carefully add potatoes. Roast 45–60 minutes, turning occasionally, until golden and crispy.

3. Yorkshire Puddings:

1. Whisk together flour, eggs, milk, and salt. Let batter rest 30 minutes.

2. Heat a muffin tin with a bit of oil in each cup in a hot oven (425°F).

3. Pour batter into hot oil and bake for 20–25 minutes until puffed and golden.

4. Vegetables:

1. Toss carrots with oil, salt, and pepper. Roast at 400°F for 30–35 minutes.

2. Steam or sauté peas and cabbage in butter. Add seasoning and bacon bits if desired.

5. Gravy:

1. In a saucepan, melt beef drippings or butter, stir in flour and cook 1–2 minutes.

2. Gradually whisk in beef stock. Simmer until thickened. Season to taste.

To Serve:

Plate a few slices of roast beef, crispy roasties, mashed potatoes, Yorkshire pudding with gravy, carrots, cabbage & peas. Add a spoonful of English mustard on the side if desired.

Tender Pot Roast Over Creamy

Tender Pot Roast Over Creamy Mashed Potatoes

Ingredients

For the Pot Roast:

3–4 lbs chuck roast

Salt & pepper to taste

2 tbsp olive oil

1 large onion, sliced

4 garlic cloves, minced

2 cups beef broth

1 tbsp Worcestershire sauce

1 tbsp tomato paste (optional for richness)

3–4 carrots, peeled and chopped

2–3 celery stalks, chopped

1 tsp dried thyme (or 2 sprigs fresh)

1 tsp dried rosemary (or 1 sprig fresh)

1 bay leaf

For the Creamy Mashed Potatoes:

3 lbs Yukon gold or russet potatoes, peeled and cubed

4 tbsp butter

½ cup sour cream or cream cheese

½–¾ cup warm milk or heavy cream

Salt & pepper to taste

Instructions

Pot Roast:

1. Preheat oven to 300°F (150°C).

2. Season the chuck roast generously with salt and pepper.

3. Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until nicely browned (about 3–4 minutes per side). Remove and set aside.

4. In the same pot, add the onions and sauté until soft (about 3–4 minutes). Stir in the garlic and cook another 30 seconds.

5. Add tomato paste (if using), stir to coat onions, then pour in beef broth and Worcestershire sauce, scraping up any browned bits.

6. Return roast to the pot. Add carrots, celery, thyme, rosemary, and bay leaf.

7. Cover tightly with lid and place in the preheated oven. Cook for 3 to 3½ hours, or until the roast is fork-tender and pulls apart easily.

8. Remove the roast and veggies from the pot. Skim fat from the top of the broth and simmer liquid if you’d like a thicker gravy.

Mashed Potatoes:

1. While roast is finishing, boil the cubed potatoes in salted water until fork-tender (about 15–20 minutes). Drain well.

2. Add butter, sour cream, and warm milk or cream. Mash until smooth and fluffy. Season with salt and pepper to taste.

To Serve:

Plate a generous scoop of mashed potatoes, top with tender pot roast and spoon over savory broth or gravy. Serve warm.

Mexican Tostadas

 

Mexican Tostadas de Carne Asada 

Ingredients:

For the Carne Asada:

- 1 pound flank or skirt steak

- 2 tablespoons olive oil

- 2 garlic cloves, minced

- Juice of 1 lime

- 1 teaspoon cumin

- 1 teaspoon chili powder

- 1/2 teaspoon paprika

- 1/2 teaspoon salt

- 1/4 teaspoon black pepper

For the Tostadas:

- 6 tostada shells

- 1 cup guacamole

- 1 cup pico de gallo (fresh tomato salsa)

- Optional: shredded lettuce, sour cream, or cheese

Directions:

1. **Marinate the Carne Asada:**

- In a bowl, combine olive oil, minced garlic, lime juice, cumin, chili powder, paprika, salt, and pepper.

- Rub the mixture all over the steak and let it marinate for at least 30 minutes (or up to 2 hours for more flavor).

2. **Cook the Steak:**

- Heat a grill pan or skillet over medium-high heat. Cook the steak for 4-5 minutes per side, or until desired doneness is achieved.

- Let the steak rest for 5 minutes, then slice it thinly against the grain.

3. **Assemble the Tostadas:**

- Spread a layer of guacamole on each tostada shell.

- Top with slices of carne asada.

- Add pico de gallo or any additional toppings you like.

4. **Serve:**

- Garnish with fresh lime wedges and cilantro. Serve immediately and enjoy!

Prep time: 20 minutes, Cooking time: 10 minutes, Servings: 4-6, Calories: ~350 kcal per serving.

Cheesy Ground Beef and Rice Casserole

Cheesy Ground Beef and Rice Casserole

Ingredients:

1 pound ground beef

1 small onion, chopped

2 garlic cloves, minced

1 cup uncooked long-grain white rice

2 cups beef broth

1 can (10.5 oz) cream of mushroom soup (or cream of chicken, if preferred)

1 can (10 oz) diced tomatoes with green chilies (like Rotel), undrained (optional but adds flavor)

1 1/2 cups shredded cheddar cheese

1/2 tsp salt

1/4 tsp black pepper

1/2 tsp paprika (optional for extra flavor)

1 tbsp olive oil or butter

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Instructions:

1. Preheat oven to 375°F (190°C).

2. In a large skillet over medium heat, cook the ground beef with chopped onion until beef is browned and onions are soft. Drain excess grease.

3. Add minced garlic and sauté for 1 minute until fragrant.

4. Stir in the uncooked rice, beef broth, cream of mushroom soup, diced tomatoes (if using), salt, pepper, and paprika. Mix well.

5. Transfer everything to a lightly greased 9x13-inch baking dish. Cover tightly with foil.

6. Bake for 45–50 minutes, or until rice is fully cooked and liquid is absorbed. Remove foil.

7. Sprinkle cheddar cheese evenly over the top and return to oven for 10 more minutes, uncovered, until cheese is melted and bubbly.

8. Let sit for 5 minutes before serving.

Tips:

Add cooked bell peppers, corn, or peas for extra veggies.

Use brown rice for a healthier twist but increase liquid and baking time slightly.

New Orleans Shrimp and Corn Bisque

New Orleans Shrimp and Corn Bisque

Ingredients:

2 tablespoons vegetable oil or butter

1 medium onion, diced

1 bell pepper, diced (red or green)

2 celery stalks, diced

2 cloves garlic, minced

3 tablespoons all-purpose flour

4 cups seafood stock or chicken broth

1 (15 oz) can creamed corn

1 (15 oz) can whole kernel corn, drained

1 ½ pounds medium shrimp, peeled and deveined

1 cup heavy cream

1 teaspoon Creole seasoning (like Tony Chachere’s)

Salt and black pepper, to taste

Optional: dash of hot sauce

Optional garnish: chopped green onions or parsley

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Instructions:

1. Sauté the vegetables:

In a large pot or Dutch oven, heat oil or butter over medium heat. Add diced onion, bell pepper, and celery. Cook until softened, about 5–6 minutes. Add minced garlic and cook for another minute.

2. Make a roux:

Sprinkle the flour over the sautéed vegetables. Stir constantly for 2–3 minutes to cook out the raw flour taste and form a light roux.

3. Add stock and corn:

Gradually whisk in the seafood stock until smooth. Add creamed corn and whole kernel corn. Bring to a gentle simmer.

4. Cook the shrimp:

Stir in the shrimp and cook for 4–5 minutes, or until pink and cooked through.

5. Finish with cream:

Stir in the heavy cream and Creole seasoning. Let the bisque heat through without boiling. Season with salt, pepper, and hot sauce to taste.

6. Serve:

Ladle into bowls and garnish with chopped green onions or parsley if desired. Serve with crusty French bread or cornbread.

Meat Pizza Tacos

Meat Pizza Tacos Recipe

Ingredients:

1 lb ground beef (or sausage)

1 tsp Italian seasoning

1/2 tsp garlic powder

1/2 tsp onion powder

Salt & pepper to taste

1/2 cup pizza sauce or marinara

8 small flour tortillas (or hard taco shells)

1 cup shredded mozzarella cheese

1/2 cup mini pepperoni (or chopped regular pepperoni)

Optional toppings: sliced black olives, diced bell peppers, red pepper flakes, Parmesan cheese

Instructions:

1. Cook the Meat:

In a skillet over medium heat, brown the ground beef.

Drain excess fat.

Add Italian seasoning, garlic powder, onion powder, salt, pepper, and pizza sauce.

Simmer for 5 minutes until thick.

2. Assemble the Tacos:

Lay tortillas on a baking sheet.

Spoon the meat mixture onto each tortilla.

Top with mozzarella and pepperoni.

3. Bake:

Preheat oven to 375°F (190°C).

Bake for 8–10 minutes or until cheese is melted and bubbly.

4. Serve:

Garnish with optional toppings.

Serve warm with a side of marinara for dipping if desired.

Bacon Cheeseburger Dogs

 

Double BBQ Bacon Cheeseburger Dogs

Ingredients:

- 4 hot dogs

- 4 hot dog buns

- 1 lb ground beef

- 8 slices of bacon

- 1/2 cup BBQ sauce

- 1 cup shredded cheddar cheese

- Salt and pepper to taste

Instructions:

Preheat your grill to medium-high heat. Form the ground beef into 4 patties and season with salt and pepper. Cook the patties on the grill for about 4-5 minutes per side, or until cooked to your desired doneness. While the patties are cooking, grill the hot dogs until heated through and slightly charred. In a separate pan, cook the bacon until crispy. Once everything is cooked, assemble the hot dogs by placing a patty on top of each hot dog, then topping with 2 slices of bacon. Drizzle BBQ sauce over each double BBQ bacon cheeseburger dog and sprinkle with shredded cheddar cheese. Serve immediately and enjoy this delicious and indulgent twist on a classic favorite.

Slow Cooker BBQ Pork Ribs

Ultimate Slow Cooker BBQ Pork Ribs

Ingredients:

2 racks of pork ribs (about 4–5 pounds)

1 cup of your favorite barbecue sauce

2 tbsp brown sugar

1 tbsp smoked paprika

1 tbsp garlic powder

1 tsp salt

1/2 tsp black pepper

Optional: 1/2 tsp chili powder (for a kick)

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Instructions:

1. Prep the Ribs:

Remove the thin membrane from the back of the ribs for maximum tenderness.

Pat dry with paper towels.

2. Make the Dry Rub:

In a small bowl, combine brown sugar, smoked paprika, garlic powder, salt, pepper, and optional chili powder.

Rub the mixture evenly over both sides of the ribs.

3. Arrange in Slow Cooker:

Cut ribs into halves or thirds to fit.

Place them standing upright or stacked in the slow cooker.

4. Cook Low and Slow:

Cover and cook on LOW for 6–8 hours or HIGH for 4–5 hours, until ribs are tender.

5. Finish with BBQ Sauce:

Carefully remove ribs (they’ll be very tender!) and place on a baking sheet.

Brush with BBQ sauce, then broil in the oven for 4–5 minutes until caramelized, or toss them on a hot grill for 3–4 minutes per side.

Serve with: coleslaw, cornbread, or baked beans for a full BBQ feast!

Braised Pot Roast with Mashed Potatoes

Braised Pot Roast with Mashed Potatoes

Ingredients:

For the Pot Roast:

3–4 lbs (1.3–1.8 kg) beef chuck roast

3 tbsp olive oil

1 large onion, chopped

4 carrots, peeled and sliced

3 garlic cloves, minced

2 cups beef broth

1 cup red wine (optional, or substitute with more broth)

2 tbsp tomato paste

2 tsp dried thyme

1 tsp dried rosemary

Salt and pepper to taste

2 bay leaves

For the Mashed Potatoes:

2.5 lbs potatoes (Yukon Gold or Russet), peeled and cubed

4 tbsp butter

1/2 cup milk (or heavy cream for richness)

Salt and pepper to taste

---

Instructions:

1. Prepare the Roast:

1. Preheat your oven to 300°F (150°C).

2. Pat the chuck roast dry and season generously with salt and pepper.

3. In a large Dutch oven, heat olive oil over medium-high heat.

4. Sear the roast for about 4–5 minutes per side until nicely browned. Remove and set aside.

2. Sauté the Vegetables:

1. In the same pot, add onion and cook until softened, about 3 minutes.

2. Stir in carrots and garlic, cooking for another 2 minutes.

3. Add tomato paste, cook for 1 minute to deepen flavor.

3. Braise:

1. Pour in beef broth and red wine (if using), scraping up browned bits from the bottom.

2. Stir in thyme, rosemary, and bay leaves.

3. Return the roast to the pot. The liquid should come about halfway up the roast.

4. Cover and place in the preheated oven for 3 to 3.5 hours, or until fork-tender.

4. Make the Mashed Potatoes:

1. Boil potatoes in salted water until tender, about 15–20 minutes.

2. Drain and mash with butter and milk/cream. Season with salt and pepper to taste.

5. Serve:

Slice or shred the pot roast, spoon with carrots and braising liquid.

Serve hot over mashed potatoes.

Crockpot Goulash

Crockpot Goulash Recipe

👉Ingredients

2 pounds ground beef

1/2 onion diced

1green bell pepper diced

1red bell pepper, diced

1tsp.Minced garlic

1tsp.salt

1tsp.pepper

2 tsp.Italian Seasoning

2 cans tomato sauce14.5 oz

2 cans diced tomatoes 14.5 0z

2 cups beef broth

1box dry uncooked macaroni

1cup frozen peas

👉How To Make Crockpot Goulash Recipe

In a skillet over medium heat, cook ground beef until it is brown.

Add the onions and peppers, cook until tender.

Add the meat mixture to a 6-quart slow cooker.

Add in bell pepper, Italian Seasoning, salt, pepper, tomatoes, and broth.

Stir to combine.

Cover and cook on high for 3.5 hours.

Cook your pasta 1 hour before serving as the box directs you too.

30 minutes before serving stir in the pasta and peas..

Cover and let sit.

Long John Silver Batter

Long John Silver’s Batter (Copycat Recipe)

Ingredients:

1 cup all-purpose flour

1 cup cornstarch

2 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon sugar (optional, enhances crispiness)

1/4 teaspoon onion powder (optional, for extra flavor)

1 cup cold water (or club soda for extra crispiness)

1 egg (optional, for a richer batter)

Instructions:

1. Mix dry ingredients: In a large bowl, whisk together flour, cornstarch, baking powder, salt, and any optional dry ingredients (sugar, onion powder).

2. Add wet ingredients: Gradually whisk in cold water (or club soda) and egg (if using) until the batter is smooth and free of lumps. It should be slightly thick, like pancake batter.

3. Prepare your protein: Pat fish or chicken pieces dry with paper towels. This helps the batter stick better.

4. Dip and coat: Dip each piece into the batter, ensuring a full coating.

5. Fry: Heat oil in a deep fryer or large pot to 350–375°F (175–190°C). Fry the battered pieces in batches, without crowding the pan, for about 3–4 minutes per side or until golden and crispy.

6. Drain: Place cooked pieces on a paper towel-lined plate or wire rack to drain excess oil.

7. Serve immediately with your favorite sides and dipping sauces.

Cozy Slow Cooked Beef

Cozy Slow-Cooked Beef & Barley Comfort Bowl

Craving something hearty and nourishing? This slow cooker beef barley soup is packed with tender chunks of beef, wholesome veggies, and perfectly cooked barley. Let it simmer all day while the flavors meld into a soul-warming meal you’ll want on repeat! Ideal for chilly days or a comforting family dinner.

Ingredients:

2 lbs beef, cubed, suitable for stewing

Salt and pepper to taste

10 cups water

2 tbsp oil

3 tbsp beef stock (premium quality)

2 cups chopped celery (or 3 stalks)

½ onion, finely chopped

5 garlic cloves, finely chopped

2 large potatoes, peeled and diced

3-4 large carrots, peeled and shredded (about 2 cups)

1 cup pearl barley, rinsed

Instructions:

Season Beef: Sprinkle salt and pepper on beef cubes to taste.

Sear Beef: In a large pot, heat oil over medium-high. When hot, add one-third of the beef cubes, browning them on all sides, then transfer to a plate. Repeat with the remaining beef in batches.

Start the Soup Base: Once all beef is browned, return it to the pot. Add 10 cups of water and beef stock, then bring to a boil.

Add Vegetables: Add chopped celery, onions, and garlic. Lower the heat to medium-low, cover, and simmer for about 2 hours.

Add Potatoes and Carrots: Once beef is tender, add potatoes and carrots. Simmer for an additional 30-45 minutes until vegetables are soft.

Add Barley: Stir in the rinsed barley and bring to a gentle boil. Reduce heat to low and simmer for 30 minutes until the barley is tender.

Slow Cooker Method:

Prepare Beef: Brown the beef as above, then transfer it to a slow cooker.

Combine Ingredients: Boil 2 cups of water and pour it into the pan to deglaze. Add this to the slow cooker along with the remaining water, beef stock, celery, onions, and garlic. Stir well.

Cook in Slow Cooker: Cook on low for 6 hours.

Add Vegetables: Add potatoes and carrots, continue cooking for 1 more hour.

Finish with Barley: Add barley in the final hour, cooking until it’s tender.

Lemon Rhubarb Loaf

Lemon Rhubarb Loaf

Ingredients:

1 1/2 cups all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 cup unsalted butter, softened

3/4 cup granulated sugar

2 large eggs

1 tsp vanilla extract

2 tbsp fresh lemon juice

1 tbsp lemon zest

1/2 cup sour cream or plain Greek yogurt

1 1/4 cups chopped fresh rhubarb (cut into small pieces)

1 tbsp flour (for tossing rhubarb)

---

Lemon Glaze:

1/2 cup powdered sugar

1–2 tbsp fresh lemon juice (adjust for consistency)

---

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment paper.

2. Mix dry ingredients: In a bowl, whisk flour, baking powder, baking soda, and salt.

3. Cream butter and sugar: In a large bowl, beat softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well. Stir in vanilla, lemon juice, and zest.

4. Add sour cream and mix until smooth.

5. Combine wet and dry: Add the flour mixture to the wet ingredients in batches. Stir just until combined.

6. Fold in rhubarb: Toss chopped rhubarb with 1 tbsp flour, then gently fold into batter.

7. Bake: Pour batter into prepared pan and smooth the top. Bake 50–60 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pan 10 minutes, then transfer to a wire rack.

8. Make glaze: Mix powdered sugar and lemon juice until smooth. Drizzle over cooled loaf.

Tangy Pickle Veggie Salad

Tangy Pickle Veggie Salad

Ingredients:

Pickles (sliced)

Roma tomatoes (chopped)

Cucumbers (sliced or chopped)

Sweet onion (thinly sliced)

Dressing:

Pickle juice

Freshly squeezed lemon juice

Italian dressing

Seasoning:

Salt

Black pepper

Lemon pepper

Garlic (minced or powder)

Instructions:

1. In a bowl, combine the chopped pickles, tomatoes, cucumbers, and sweet onions.

2. Pour in pickle juice, lemon juice, and Italian dressing to your taste.

3. Season with salt, pepper, lemon pepper, and garlic.

4. Toss everything together and let it chill for 15–30 minutes for extra flavor.

5. Enjoy cold!

Mexican Street Corn Potato Salad

 

Mexican Street Corn Potato Salad

Ingredients:

4 large potatoes, peeled and cubed

2 cups corn kernels (fresh, frozen, or grilled)

1/2 cup mayonnaise

1/4 cup sour cream

1 tablespoon lime juice

1 teaspoon chili powder

1/2 teaspoon smoked paprika

1/4 teaspoon garlic powder

1/4 teaspoon salt

1/4 cup fresh cilantro, chopped

1/4 cup crumbled cotija cheese

1 tablespoon hot sauce (optional)

Directions:

Cook Potatoes: Place the cubed potatoes in a large pot and cover with water. Bring to a boil and cook for 10-12 minutes, or until tender. Drain and let cool.

Cook Corn: If using fresh or frozen corn, cook the kernels in a skillet over medium heat until lightly browned. If using grilled corn, cut the kernels off the cob. Set aside.

Prepare Dressing: In a bowl, mix together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, and salt.

Assemble Salad: In a large bowl, combine the cooked potatoes, corn, and cilantro. Add the dressing and toss until well coated.

Finish and Serve: Top with crumbled cotija cheese and drizzle with hot sauce (optional). Serve chilled.

Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes

Kcal: 290 kcal | Servings: 6 servings

Crispy Honey Glazed Shrimp

Crispy Honey Glazed Shrimp

Ingredients:

For the shrimp:

1 lb raw shrimp (peeled and deveined, tails on or off)

1/2 cup cornstarch

1/2 cup all-purpose flour

1 tsp garlic powder

1/2 tsp salt

1/2 tsp black pepper

2 eggs, beaten

Oil for frying (vegetable or canola)

For the honey glaze:

1/3 cup honey

2 tbsp soy sauce

1 tbsp rice vinegar (or apple cider vinegar)

1 tsp sesame oil (optional)

2 cloves garlic, minced

1/2 tsp red pepper flakes (optional, for heat)

1 tbsp cornstarch + 2 tbsp water (for thickening)

Topping (optional):

Toasted sesame seeds

Chopped green onions

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Instructions:

1. Prep the shrimp:

Pat shrimp dry. Mix cornstarch, flour, garlic powder, salt, and pepper in a bowl.

Dip each shrimp in beaten egg, then coat in the flour mix.

2. Fry:

Heat 1 inch of oil in a skillet over medium-high heat.

Fry shrimp in batches, 2–3 minutes per side until golden and crispy. Drain on paper towels.

3. Make the glaze:

In a small saucepan, combine honey, soy sauce, vinegar, sesame oil, garlic, and red pepper flakes.

Bring to a simmer, then stir in the cornstarch slurry. Cook until thickened (1–2 mins).

4. Coat:

Toss the crispy shrimp in the glaze or drizzle on top just before serving.

5. Serve:

Garnish with sesame seeds and green onions. Serve with rice or steamed veggies.

Crock Pot French Onion Meatballs

 

Crock Pot French Onion Meatballs

Ingredients:

- 1 pound ground beef

- 1/2 cup breadcrumbs

- 1/4 cup grated Parmesan cheese

- 1 egg

- 1 teaspoon garlic powder

- 1 onion, finely chopped

- 1/4 teaspoon black pepper

- 1/4 teaspoon salt

- 2 cups French onion soup

- 1 cup shredded mozzarella cheese

Directions:

Let's dive right in! Start by taking a large bowl and gently mixing together the ground beef, breadcrumbs, Parmesan cheese, egg, garlic powder, your finely chopped onion, a pinch of salt, and some pepper. Once everything is nicely combined, it's time to roll up your sleeves and form the mixture into delightful little meatballs, about an inch in diameter.

Next, nestle these tasty meatballs into your trusty crock pot. Pour the rich and savory French onion soup right over the top. Pop the lid on and let it work its magic, cooking on low for 6-8 hours, or if you're a little short on time, crank it up to high for about 3-4 hours instead.

Now, during the last half hour of cooking, generously sprinkle the shredded mozzarella cheese over the meatballs. Replace the lid and let the cheese melt beautifully onto each meaty morsel. Once that's done, you’re ready to serve these warm and comforting meatballs, perfect for any occasion! Enjoy every bite

Balsamic Caprese Grilled Flank Steak

 

Balsamic Caprese Grilled Flank Steak Recipe

Servings: 4-6

Prep Time: 15 minutes

Cook Time: 12-15 minutes

Total Time: 27-30 minutes

Ingredients:

- 1 lb flank steak

- 2 tablespoons olive oil

- 2 cloves garlic, minced

- 1 cup cherry tomatoes, halved

- 8 oz fresh mozzarella cheese, sliced

- 1/4 cup fresh basil leaves, chopped

- 2 tablespoons balsamic glaze (or reduced balsamic vinegar)

- Salt and pepper to taste

Instructions:

1. *Preheat the Grill*: Preheat the grill to medium-high heat.

2. *Marinate the Flank Steak*: In a small bowl, mix together the olive oil, garlic, salt, and pepper. Rub the mixture all over the flank steak.

3. *Grill the Flank Steak*: Grill the flank steak for 5-7 minutes per side, or until it reaches your desired level of doneness. Let it rest for 5 minutes before slicing it thinly against the grain.

4. *Assemble the Caprese*: Arrange the sliced mozzarella cheese, cherry tomatoes, and chopped basil leaves on a large platter or individual plates.

5. *Drizzle with Balsamic Glaze*: Drizzle the balsamic glaze over the Caprese salad.

6. *Serve with Grilled Flank Steak*: Slice the grilled flank steak and serve it with the Caprese salad.

SALISBURY STEAK

 

SALISBURY STEAK RECIPE:

INGREDIENTS:

1 lb ground beef

2 cloves minced garlic

1 teaspoon salt

1/2 tsp pepper

1/2 tbsp A-1 sauce

1 tbsp ketchup

1/2 tbsp worcestershire sauce

1/2 cup seasoned bread crumbs

1 egg

2 tbsp oil, for cooking

Gravy:

2 tbsp butter

2 tbsp flour

2 cups beef broth, I use Better than Bouillon

1 cup sliced onions

1 tsp browning liquid

1/2 teaspoon worcestershire sauce

1/2 teaspoon salt

1/4 tsp pepper

INSTRUCTIONS

Add beef, garlic, salt, pepper, a-1, ketchup, worcestershire sauce, breadcrumbs and egg to a large bowl and mix. Form 4 patties.

Over medium-high heat, add oil to pan and cook patties approximately 3 minutes on each side until browned. Remove from pan and put aside while you make the gravy.

Remove any grease from pan and reduce heat to medium-low. Add butter. Once melted, add onions and cook 4-5 miles.

Add flour to onions, stirring occasionally about 2 minutes. Increase heat to medium and slowly stir in broth, worcestershire sauce, browning liquid, salt and pepper. Scrape bottom of pan for any browned bits.

Once gravy begins to simmer, return patties to pan and allow to return to a simmer before turning to medium low. Cover and cook approximately 20 minutes, flipping once. Uncover and allow gravy to thicken for 5 minutes. Use a meat thermometer to ensure doneness. Enjoy!

Fiery Chicken Ramen

Fiery Chicken Ramen with Creamy Garlic Sauce

Ingredients :

Old Fashion Recipes

You’ll Need For the chicken

2 fresh chicken breasts, cut into bite-sized pieces

2 tbsp soy sauce (salty and rich!)

1 tbsp chili sauce (for that fiery kick!)

1 tbsp honey (a touch of sweetness to balance it all out)

For the ramen:

2 packs instant ramen noodles

4 cups chicken broth (beautiful and flavorful)

1 cup heavy cream (luxuriously creamy)

2 tbsp garlic, minced (fragrant and irresistible)

1 tsp paprika (a warm, smoky touch)

2 tbsp olive oil

4 green onions, sliced (for that fresh, vibrant finish)

Salt and pepper to taste

Step-by-Step Magic

1️⃣ Marinate the Chicken�In a bowl, mix the soy sauce, chili sauce, and honey. Toss in your chicken pieces and let them marinate for at least 30 minutes. Trust me, this step adds a whole world of flavor.

2️⃣ Cook the Chicken�Heat a splash of olive oil in a large pot over medium heat. Add your marinated chicken and cook for 6-7 minutes, stirring occasionally, until it’s golden and perfectly caramelized. The smell is already incredible!

3️⃣ Add the Aromatics�Toss in the minced garlic and paprika. Stir for about a minute, letting the garlic release its magic. This is where the aroma turns your kitchen into a gourmet restaurant!

4️⃣ Broth and Noodles Time�Pour in the chicken broth and bring it to a gentle boil. Add your ramen noodles and cook them as directed on the package. They’ll soak up all that flavorful broth—yum!

5️⃣ Make It Creamy�Lower the heat and stir in the heavy cream. Let it simmer gently for about 5 minutes until the broth becomes rich, thick, and irresistibly creamy.

6️⃣ Finish with Freshness�Serve the ramen hot and steaming, topped with a handful of sliced green onions. They add the perfect pop of color and a fresh crunch.

Garlic Parmesan Chicken Meatloaf

 

Garlic Parmesan Chicken Meatloaf

Ingredients:

1 lb ground chicken

½ cup breadcrumbs

½ cup grated Parmesan cheese

1 egg

3 cloves garlic, minced

1 tablespoon Worcestershire sauce

1 teaspoon Italian seasoning

½ teaspoon salt

½ teaspoon black pepper

½ cup shredded mozzarella cheese

¼ cup fresh parsley, chopped

½ cup marinara sauce (optional, for topping)

Directions:

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

In a large bowl, mix together ground chicken, breadcrumbs, Parmesan cheese, egg, minced garlic, Worcestershire sauce, Italian seasoning, salt, and black pepper until well combined.

Shape the mixture into a loaf and place it on the prepared baking sheet or in a loaf pan.

Bake for 35 minutes, then remove from oven and sprinkle shredded mozzarella cheese on top.

Return to oven and bake for an additional 10 minutes, or until the cheese is melted and the internal temperature reaches 165°F (75°C).

Optionally, spoon marinara sauce over the meatloaf before serving for extra flavor.

Garnish with chopped fresh parsley and serve warm.

Prep Time: 10 minutes | Cooking Time: 45 minutes | Total Time: 55 minutes

Kcal: 320 kcal per serving | Servings: 4 servings

Shrimp Sausage Dirty Rice

 

Shrimp Sausage Dirty Rice

Cajun Shrimp & Sausage Dirty Rice Delight

Ingredients:

1 tablespoon olive oil

12 oz andouille sausage, sliced

1 lb large shrimp, peeled and deveined

1 small onion, finely chopped

1 green bell pepper, diced

2 celery stalks, diced

3 cloves garlic, minced

1 cup long grain white rice

2 1/4 cups chicken broth

1 tablespoon Cajun seasoning

1/2 teaspoon smoked paprika

Salt and pepper, to taste

2 green onions, chopped

Fresh parsley, chopped (for garnish)

Directions:

Heat olive oil in a large skillet over medium-high heat. Add sausage slices and cook until browned, about 4-5 minutes. Remove and set aside.

In the same skillet, add shrimp and cook for 1-2 minutes per side until just pink. Remove and set aside with the sausage.

Add chopped onion, bell pepper, and celery to the skillet. Cook for 5 minutes until softened.

Stir in garlic and cook for 30 seconds, then add the rice. Cook for 2 minutes, stirring frequently to toast the rice.

Pour in chicken broth, add Cajun seasoning and paprika. Bring to a boil.

Reduce heat to low, cover, and simmer for 18-20 minutes until rice is tender and liquid is absorbed.

Fluff the rice with a fork, then gently stir in the cooked sausage and shrimp.

Season with salt and pepper to taste. Garnish with green onions and parsley before serving.

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes

Kcal: 425 kcal | Servings: 4 servings

Mac and Cheese Meatloaf Casserole

Mac and Cheese Meatloaf Casserole

Ingredients

For the Meatloaf Layer:

1 ½ pounds ground beef

1 cup breadcrumbs

1 egg

½ cup milk

1 small onion, finely chopped

1 teaspoon garlic powder

1 teaspoon salt

½ teaspoon black pepper

½ cup barbecue sauce (for topping)

For the Mac and Cheese Layer:

2 cups elbow macaroni (uncooked)

2 tablespoons butter

2 tablespoons all-purpose flour

2 cups milk

2 cups shredded sharp cheddar cheese

Salt and pepper to taste

Optional: ½ teaspoon mustard powder or a dash of hot sauce for flavor boost

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Instructions

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

2. Make the Meatloaf Layer:

In a large bowl, mix ground beef, breadcrumbs, egg, milk, chopped onion, garlic powder, salt, and pepper until well combined.

Press the meat mixture evenly into the bottom of the prepared baking dish.

Bake uncovered for 20–25 minutes. Carefully drain excess fat.

Spread barbecue sauce over the top of the cooked meat layer.

3. While the meatloaf bakes, prepare the Mac and Cheese:

Boil macaroni according to package instructions; drain and set aside.

In a saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute.

Slowly whisk in milk. Cook until thickened, 3–5 minutes.

Stir in cheese until melted. Season with salt, pepper, and any optional spices.

Add cooked macaroni and mix to coat.

4. Assemble the Casserole:

Spoon the mac and cheese evenly over the baked meatloaf layer.

Optional: Top with extra shredded cheese or a sprinkle of breadcrumbs for crunch.

5. Bake:

Return the dish to the oven and bake for an additional 15–20 minutes, or until bubbly and golden on top.

6. Serve warm.

Great with a side of green beans or a fresh salad.

No Bake Cookies

 

No Bake Cookies

Ingredients:

1 ½ cups granulated sugar

½ cup unsalted butter

¼ cup milk

1 tsp vanilla extract

3 tbsp cocoa powder

3 ½ cups old-fashioned rolled oats

½ cup peanut butter

Pinch of salt

Directions:

Prepare the Mixture: In a medium saucepan, combine sugar, butter, milk, cocoa powder, and salt. Bring to a boil over medium heat, stirring constantly. Let it boil for 1-2 minutes.

Combine Ingredients: Remove from heat and stir in the vanilla extract and peanut butter until smooth. Add the oats and stir until fully coated.

Form Cookies: Drop spoonfuls of the mixture onto a parchment-lined baking sheet, using a spoon to shape them into cookies.

Let Cool: Allow the cookies to set for at least 30 minutes, or until firm.

Prep Time: 5 minutes | Cook Time: 5 minutes | Total Time: 10 minutes

Kcal: 200 kcal | Servings: 12 servings

Air Fryer Apple Chips with Cinnamon Sugar

Air Fryer Apple Chips with Cinnamon Sugar

Ingredients:

2 large apples (Granny Smith or Honeycrisp)

1 tsp lemon juice

1 tbsp granulated sugar

1 tsp ground cinnamon

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Instructions:

1. Prep the Apples:

Wash and core the apples.

Using a mandoline or sharp knife, slice the apples very thin (about 1/8 inch thick). Thin slices crisp up better.

2. Prevent Browning:

Place slices in a bowl and toss with the lemon juice to keep them from browning.

3. Cinnamon Sugar Coating:

In a small bowl, mix the sugar and cinnamon.

Lightly sprinkle the mixture over both sides of the apple slices.

4. Air Fry:

Place the slices in a single layer in your air fryer basket (you may need to do this in batches).

Air fry at 300°F (150°C) for 15–20 minutes, flipping halfway through.

Keep an eye on them after 15 minutes—some slices may brown faster depending on thickness.

5. Cool to Crisp:

Remove the chips and let them cool completely on a wire rack. They’ll crisp up more as they cool.

Storage Tip:

Store cooled chips in an airtight container at room temperature for up to 1 week.

Mini Pizza Rolls Supreme

 Mini Pizza Rolls Supreme 

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬:

1 can refrigerated pizza dough (or homemade if preferred)

1/2 pound ground beef

1/2 small onion, finely chopped

1/2 small green bell pepper, finely chopped

1/4 cup black olives, sliced

1/2 cup pizza sauce

1 teaspoon Italian seasoning

1/2 teaspoon garlic powder

Salt and black pepper, to taste

1 1/2 cups shredded mozzarella cheese

1/4 cup grated Parmesan cheese

Olive oil, for brushing

Dried oregano or parsley, for garnish (optional)

𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬:

Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.

Cook the Filling: In a skillet over medium heat, cook the ground beef until browned. Add the chopped onion and green bell pepper, cooking for another 3–4 minutes. Stir in the pizza sauce, olives, Italian seasoning, garlic powder, salt, and pepper. Simmer for 2 minutes, then remove from heat and let cool slightly.

Roll the Dough: Roll out the pizza dough into a large rectangle, about ¼ inch thick. Spread the cooled meat mixture evenly over the dough, then sprinkle with mozzarella and Parmesan cheese.

Form the Rolls: Starting from one long edge, roll the dough up tightly like a jelly roll. Slice into 1 to 1½-inch thick rounds and place them cut-side up on the prepared baking sheet.

Brush and Bake: Lightly brush the tops with olive oil and sprinkle with dried oregano or parsley. Bake for 12–15 minutes or until golden brown and the cheese is bubbling.

Serve: Let cool slightly and serve with extra pizza sauce or ranch dressing for dipping!