Company Chicken and Broccoli Casserole

Company Chicken and Broccoli Casserole

Ingredients:

• 3 cups cooked chicken, shredded or cubed
• 2 cups broccoli florets (steamed until just tender)
• 1 can (10.5 oz) cream of chicken soup
• 1 can (10.5 oz) cream of mushroom soup (or another cream of chicken if preferred)
• 1 cup sour cream (or plain Greek yogurt)
• 1/2 cup mayonnaise (optional, for richness)
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp paprika
• Salt & pepper to taste
• 1 1/2 cups shredded cheddar cheese (divided)
• 1 sleeve Ritz crackers (about 1 1/2 cups, crushed)
• 1/4 cup melted butter

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Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9x13 baking dish.
2. In a large bowl, mix together cream soups, sour cream, mayo, garlic powder, onion powder, paprika, salt, and pepper.
3. Add chicken, broccoli, and 1 cup cheddar cheese, stirring until well coated.
4. Spread mixture evenly into prepared baking dish.
5. In a small bowl, mix crushed Ritz crackers with melted butter.
6. Sprinkle remaining 1/2 cup cheddar cheese over casserole, then top with buttery cracker crumbs.
7. Bake 30–35 minutes, until hot and bubbly with a golden topping.
8. Let rest 5 minutes before serving.

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✨ Serving idea: Pairs perfectly with rice, mashed potatoes, or buttered egg noodles for a complete comfort meal.

Would you like me to also give you a version without canned soups (from scratch creamy sauce)?

Shrimp and Crab Alfredo Bake

Shrimp & Crab Alfredo Bake 🍤🦀

A creamy and delicious seafood dish baked to perfection.

Ingredients:

- 8 ounces fettuccine pasta

- 1 cup cooked shrimp, peeled and deveined

- 1 cup lump crab meat

- 2 cups Alfredo sauce

- 1 cup shredded mozzarella cheese

- 1/2 cup grated Parmesan cheese

- 1 teaspoon garlic powder

- 1 teaspoon Italian seasoning

- Salt and pepper to taste

- Fresh parsley for garnish

Directions:

- Preheat the oven to 350°F (175°C).

- Cook the fettuccine pasta according to package instructions. Drain and set aside.

- In a large bowl, combine the cooked shrimp, lump crab meat, Alfredo sauce, garlic powder, Italian seasoning, salt, and pepper.

- Gently fold in the cooked pasta until well coated.

- Transfer the mixture to a greased baking dish and top with mozzarella and Parmesan cheese.

- Bake for 25-30 minutes or until bubbly and golden on top.

- Remove from the oven and garnish with fresh parsley before serving.

Time and Nutrition:

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Calories (Kcal): 550

Servings: 4

🐟 Pan Seared Mediterranean Cod in Tomato Basil Sauce

Ingredients:
4 cod fillets (about 6 oz each)
2 tbsp olive oil
Salt & black pepper (to taste)
1 tsp smoked paprika (optional, for a Mediterranean touch)
1 medium onion, finely chopped
3–4 garlic cloves, minced
1 can (14 oz) crushed tomatoes (or fresh grated tomatoes)
1/4 cup chicken or vegetable broth (or white wine)
1/2 tsp red pepper flakes (optional, for heat)
1 tsp dried oregano
1/2 tsp dried thyme (or Italian seasoning)
1/2 cup cherry tomatoes, halved
1/4 cup fresh basil leaves, torn
Juice of 1/2 lemon
Extra fresh basil for garnish

Instructions:
1. Season & Sear the Cod
Pat cod fillets dry. Season both sides with salt, pepper, and smoked paprika.
Heat 1 tbsp olive oil in a large skillet over medium-high heat.
Sear cod for 3–4 minutes per side until golden. Remove from pan and set aside.


2. Make the Tomato Basil Sauce
In the same skillet, add another 1 tbsp olive oil.
Sauté onion for 2–3 minutes until soft. Add garlic and cook 30 seconds.
Stir in crushed tomatoes, broth (or wine), oregano, thyme, red pepper flakes, and cherry tomatoes.
Simmer for 8–10 minutes until the sauce thickens slightly.


3. Finish with Basil & Lemon
Stir in fresh basil and lemon juice. Adjust salt and pepper.


4. Return the Cod
Nestle cod fillets back into the sauce. Spoon sauce over the top.
Cover and simmer gently for 3–5 minutes until the fish is cooked through and flakes easily.

🍋 Serving Suggestions:
Serve over angel hair pasta, couscous, rice, or crusty bread.
Garnish with extra fresh basil and a drizzle of olive oil.

Blueberry Biscuits with Glaze

Blueberry Biscuits with Glaze

Ingredients:

For the biscuits:

2 cups all-purpose flour

1 Tbsp baking powder

½ tsp baking soda

½ tsp salt

¼ cup granulated sugar

½ cup (1 stick) cold unsalted butter, cubed

¾ cup buttermilk (cold)

1 tsp vanilla extract

1 cup fresh or frozen blueberries (if frozen, don’t thaw)

For the glaze:

1 cup powdered sugar

2–3 Tbsp milk or heavy cream

½ tsp vanilla extract

Instructions:

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

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

3. Cut in butter – Add the cold butter cubes and cut in with a pastry cutter or fork until the mixture looks like coarse crumbs.

4. Add wet ingredients – Pour in cold buttermilk and vanilla. Stir just until dough comes together (don’t overmix).

5. Add blueberries – Gently fold in the blueberries. Dough will be slightly sticky.

6. Shape biscuits – Turn dough onto a floured surface, pat into a 1-inch thick round, and cut biscuits with a round cutter (or just drop spoonfuls onto the sheet for rustic biscuits).

7. Bake – Place biscuits on the sheet, close together for soft sides or spaced out for crisp edges. Bake 15–18 minutes, until golden brown.

8. Make glaze – Whisk powdered sugar, milk, and vanilla until smooth.

9. Finish – While biscuits are still warm, drizzle glaze generously over the top.

Garlic Butter Calamari

 

Garlic Butter Calamari (Sautéed or Grilled)

Ingredients:

1½ lb (700g) whole baby squid, cleaned (tentacles included)

2–3 tablespoons olive oil or melted butter

4 cloves garlic, thinly sliced

2 tablespoons fresh parsley, chopped

Juice of 1 lemon (plus wedges for serving)

Salt and freshly ground black pepper, to taste

Optional: red pepper flakes or chili for a little heat

Instructions:

1. Prepare the Squid:

If using whole baby squid, make sure they're cleaned (guts, beak, and quill removed).

Pat them dry with paper towels for best browning.

2. Cook the Garlic:

Heat olive oil or butter in a large skillet or grill pan over medium-high heat.

Add the sliced garlic and sauté for about 30 seconds, just until fragrant. Remove garlic and set aside (this prevents burning).

3. Sear the Calamari:

Increase the heat to high. Add the squid in a single layer.

Cook for 2–3 minutes per side until opaque and slightly golden. Do not overcook — it becomes rubbery!

4. Add Flavor:

Return the garlic to the pan, squeeze fresh lemon juice over the calamari, and toss in the chopped parsley.

Season with salt, pepper, and optional chili flakes.

5. Serve:

Plate immediately and garnish with extra parsley and lemon wedges.

Enjoy with crusty bread or a light salad.

Seafood Stuffed Potatoes

🦐 Seafood Stuffed Potatoes

Ingredients

4 large baking russet potatoes

1 lb raw shrimp, peeled & deveined

1 lb crawfish tails (peeled, cooked)

2 tbsp liquid crab boil

2 tbsp garlic, minced

1 tbsp garlic powder

2 tbsp onion powder

2 tbsp Cajun seasoning

4 tbsp flour

1 stick butte

2 ½ cups half & half

8 oz cream cheese, softened

2 cups American cheese, shredded

1 cup mozzarella cheese

½ cup Monterey Jack cheese

¼ cup Parmesan cheese, grated

Chives or green onions, chopped

Salt & pepper, to taste

Instructions

1. Bake the Potatoes

Wash and scrub the russet potatoes.

Rub with a little oil and sprinkle with salt.

Bake at 400°F (200°C) for 1 hour, or until fork tender. Let cool slightly.

2. Prepare the Seafood

In a pot, bring water to a boil with 2 tbsp liquid crab boil.

Add shrimp and cook just until pink (2–3 min). Drain and chop into bite-sized pieces.

Set aside with crawfish tails.

3. Make the Cheese Sauce

In a large skillet, melt 1 stick butter over medium heat.

Add garlic and cook until fragrant.

Whisk in 4 tbsp flour to form a roux, cooking for 1–2 minutes.

Slowly whisk in half & half, stirring until thickened.

Add cream cheese, stirring until melted.

Mix in American, mozzarella, Monterey Jack, and Parmesan cheeses until smooth and creamy.

Season with Cajun seasoning, garlic powder, onion powder, salt, and pepper.

Fold in the cooked shrimp and crawfish.

4. Stuff the Potatoes

Slice baked potatoes in half lengthwise and scoop out the insides into a bowl, leaving a thin shell.

Mash the scooped potato with a bit of the cheese sauce until creamy.

Spoon the mashed potato mixture back into the potato shells.

Pour the seafood cheese sauce generously over the stuffed potatoes.

5. Bake & Finish

Place stuffed potatoes on a baking sheet.

Bake at 375°F (190°C) for 15–20 minutes, until bubbly and golden on top.

Garnish with chopped chives or green onions before serving.

✨ These potatoes come out creamy, cheesy, and loaded with shrimp and crawfish—like a Cajun seafood mac & cheese stuffed inside a potato!

Old Fashioned Bread Pudding

🍞 Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce

Ingredients

For the Bread Pudding:

6 cups day-old bread (French bread, brioche, or sandwich bread), cut into cubes

4 cups milk (whole milk is best)

3 large eggs

1 cup sugar

2 tsp vanilla extract

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/4 cup butter, melted

1/2 cup raisins (optional, or substitute with pecans/walnuts)

For the Vanilla Sauce:

1/2 cup (1 stick) butter

1/2 cup sugar

1/2 cup heavy cream (or evaporated milk)

1 tbsp all-purpose flour (to thicken)

1 tbsp vanilla extract

Instructions

Bread Pudding

1. Prepare Bread Base:

Preheat oven to 350°F (175°C).

Lightly grease a 9x13 baking dish.

Place bread cubes in the dish. Sprinkle with raisins if using.

2. Make Custard:

In a mixing bowl, whisk together milk, eggs, sugar, vanilla, cinnamon, nutmeg, and melted butter.

Pour this mixture evenly over the bread, pressing bread down gently so it soaks up the custard.

3. Bake:

Let sit for 10 minutes so the bread absorbs the liquid.

Bake uncovered for 45–55 minutes, or until a knife inserted in the center comes out clean and the top is golden brown.

Vanilla Sauce

1. In a saucepan, melt butter over medium heat.

2. Whisk in sugar and flour, cooking for 1 minute.

3. Slowly whisk in cream until smooth.

4. Cook, stirring constantly, until thickened (about 3–5 minutes).

5. Remove from heat and stir in vanilla extract.

To Serve

Spoon warm bread pudding into bowls and drizzle generously with vanilla sauce. Best enjoyed fresh from the oven!