The Outback Steakhouse Chicken, also known as Alice Springs Chicken, is a savory, cheesy, and flavorful delight that’s become a fan favorite. With juicy chicken breasts topped with crispy bacon, melted cheese, and a honey mustard sauce, this dish is both satisfying and easy to make at home. This recipe brings the restaurant experience right to your kitchen without the need to go out. Perfect for weeknight dinners or special occasions, this homemade version of the Outback classic will have everyone coming back for more.

Why You’ll Love This Recipe

This dish combines classic flavors with a rich, creamy texture. The honey mustard sauce adds a touch of sweetness that pairs beautifully with the smoky bacon, savory mushrooms, and melted cheese. Plus, the chicken stays juicy and tender, making it a hearty and delicious meal.

INGREDIENTS YOU’LL NEED:

To make Outback Steakhouse Chicken at home, gather these simple ingredients:

• 4 boneless, skinless chicken breasts – Make sure they’re pounded to an even thickness for even cooking.
• Salt and pepper – To season the chicken.
• 1/4 cup honey – Provides a sweet base for the honey mustard sauce.
• 3 tablespoons Dijon mustard – Adds tanginess to the sauce.
• 1 tablespoon yellow mustard – Balances the flavor with mild acidity.
• 2 tablespoons mayonnaise – Adds creaminess to the sauce.
• 1 cup sliced mushrooms – Sautéed for a rich, earthy flavor.
• 8 slices of bacon – Cooked until crispy, then crumbled or laid whole on top of the chicken.
• 1 cup shredded Monterey Jack cheese – Mild and melts well.
• 1 cup shredded cheddar cheese – Adds a sharp flavor that complements the other ingredients.
• Fresh parsley (optional) – For garnish and a pop of color.

Tip: You can adjust the amount of honey and mustard in the sauce to suit your taste. If you like it sweeter, add a bit more honey; if you prefer it tangy, add more Dijon mustard.

INSTRUCTIONS:

Step-by-Step Instructions

Step 1: Prepare the Honey Mustard Sauce

In a small bowl, mix together the honey, Dijon mustard, yellow mustard, and mayonnaise. Stir until smooth and creamy. Set aside about 1/4 cup of the sauce to use later as a topping; the rest will be used to marinate the chicken.

Step 2: Marinate the Chicken

Place the chicken breasts in a zip-top bag or shallow dish. Pour the majority of the honey mustard sauce over the chicken, ensuring each piece is well-coated. Let the chicken marinate in the refrigerator for 30 minutes to 1 hour. This will infuse the chicken with flavor and help keep it moist during cooking.

Step 3: Cook the Bacon and Mushrooms

While the chicken is marinating, cook the bacon in a skillet over medium heat until crispy. Remove the bacon and set it on a paper towel to drain. In the same skillet, sauté the mushrooms in a little bit of the leftover bacon grease until they’re tender and browned. Set the mushrooms aside.

Step 4: Preheat the Oven

Preheat your oven to 400°F (200°C). This is where the chicken will bake and all the ingredients will come together.

Step 5: Sear the Chicken

Remove the marinated chicken from the fridge. Heat a skillet or oven-safe pan over medium-high heat. Add a small amount of oil and sear each chicken breast for about 2-3 minutes on each side until golden brown. This will give the chicken a nice crust and lock in the juices.

Step 6: Assemble the Dish

Place the seared chicken breasts in a baking dish or keep them in the oven-safe skillet. Top each piece with an even layer of mushrooms. Lay two pieces of bacon on each chicken breast, then sprinkle a generous amount of shredded Monterey Jack and cheddar cheese over the top.

Step 7: Bake

Bake the chicken in the preheated oven for 15-20 minutes, or until the chicken is cooked through and the cheese is melted and bubbly. You can check the chicken’s doneness with a meat thermometer; it should reach an internal temperature of 165°F (74°C).

Step 8: Serve with Extra Sauce

Remove the chicken from the oven and drizzle the reserved honey mustard sauce over the top for extra flavor. Garnish with freshly chopped parsley if desired.

Tips for Making Outback Steakhouse Chicken

• Marinate for More Flavor: Marinating the chicken for at least 30 minutes helps the honey mustard sauce soak into the meat, giving it a more intense flavor.
• Use a Meat Thermometer: Ensuring the chicken reaches the correct temperature will keep it juicy without overcooking it.
• Layer the Toppings: Adding mushrooms, bacon, and cheese in layers helps each bite have the perfect balance of flavors.
• Adjust the Sweetness: If you like a sweeter sauce, you can increase the honey in the honey mustard mix. For less sweetness, reduce the honey and add more Dijon mustard.

Serving Suggestions

This dish pairs wonderfully with mashed potatoes, roasted vegetables, or a fresh side salad. The honey mustard sauce adds plenty of flavor, so simple sides work best to let the chicken be the star of the meal. You can also serve it with crusty bread to soak up any extra sauce.

Frequently Asked Questions

Can I Use Pre-Cooked Bacon?

Yes, you can use pre-cooked bacon if you’re short on time. Just be sure it’s crispy, as it will be layered with the other ingredients in the oven and won’t cook further.

Can I Make This Recipe Ahead of Time?

Yes! You can marinate the chicken in advance and keep it in the refrigerator until you’re ready to cook. You can also cook the bacon and mushrooms ahead of time, then assemble and bake everything when you’re ready.

Can I Substitute Other Types of Cheese?

Absolutely. While Monterey Jack and cheddar work best for their melting qualities and flavor, feel free to experiment with other cheeses like provolone, Swiss, or mozzarella.

Crunchy Mashed Potato Patties are a delicious way to transform leftover mashed potatoes into a crispy, golden treat that’s perfect as a side dish, appetizer, or snack. These patties have a crispy outer layer with a soft, fluffy center, making them irresistible.

INGREDIENTS:

• 2 cups cold mashed potatoes (leftover mashed potatoes work great)
• 1 large egg
• 1/2 cup shredded cheddar cheese (or cheese of your choice)
• 1/4 cup finely chopped green onions or chives
• 1/2 cup breadcrumbs (plus extra for coating, if desired)
• Salt and pepper to taste
• 1/4 teaspoon garlic powder (optional, for extra flavor)
• 1/4 teaspoon onion powder (optional)
• Oil for frying (vegetable or olive oil works well)

INSTRUCTIONS:

1. Prepare the Potato Mixture:
   • In a large mixing bowl, combine the cold mashed potatoes, egg, shredded cheese, green onions, breadcrumbs, salt, pepper, garlic powder, and onion powder.
   • Stir everything together until the ingredients are fully incorporated, forming a dough-like consistency. If the mixture seems too soft or sticky, add an extra tablespoon of breadcrumbs at a time until it holds its shape.
2. Shape the Patties:
   • Use your hands to scoop a portion of the mixture (about 2 tablespoons for small patties or 1/4 cup for larger ones).
   • Roll the mixture into a ball, then flatten it gently into a round patty, about 1/2 inch thick. Repeat with the remaining mixture until all the patties are formed.
   • For extra crunch, lightly coat each patty with additional breadcrumbs, pressing gently so the crumbs stick to the surface.
3. Heat the Oil:
   • In a large skillet, add enough oil to cover the bottom (about 1/4 inch deep) and heat it over medium-high heat. To test if the oil is hot enough, drop a small breadcrumb into the oil; it should sizzle and begin to turn golden.
4. Fry the Patties:
   • Once the oil is hot, carefully place the patties in the skillet, leaving space between each one to avoid overcrowding. Fry the patties in batches if necessary.
   • Cook each patty for about 3–4 minutes on each side, or until golden brown and crispy. Use a spatula to flip them carefully, ensuring they don’t break apart.
   • Once both sides are golden and crunchy, remove the patties from the skillet and place them on a plate lined with paper towels to absorb any excess oil.
5. Serve the Patties:
   • Serve the patties warm with your favorite dipping sauce, such as sour cream, ketchup, or a spicy aioli.

Tips for the Perfect Crunchy Mashed Potato Patties:

• Customize the Flavor: You can add extras like chopped herbs (parsley or cilantro), a pinch of paprika, or even crumbled bacon for a unique twist.
• Cheese Variations: Feel free to experiment with different cheeses such as mozzarella, pepper jack, or Parmesan for a new flavor profile.
• Baking Option: For a healthier alternative, you can bake the patties on a parchment-lined baking sheet at 400°F (200°C) for about 15–20 minutes, flipping halfway through for even browning.

Air Fryer Cranberry Orange Scones

Air Fryer Cranberry Orange Scones — The holidays are right around the corner. It’s time to start thinking about your Thanksgiving menu and what you want for Christmas dinner. If you’re looking for an easy dessert that You can make ahead of time, try these Air Fryer Cranberry Orange Scones! These scones are so delicious; they will have everyone asking for more. Plus, they only take only minutes to make in your air fryer! Don’t wait until it is too late – give this recipe a try today!

 

Air Fryer Cranberry Orange Scones are a great and easy breakfast! Made with a few key ingredients, they are easy to make in the air fryer!

Ingredients

 

• 2 1/4 cups all-purpose flour
• 1/3 cup sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter
• 1 tablespoon orange zest
• 1/2 cup dried cranberries
• 3/4 cup milk
• 1 large egg

Directions :

First, mix together the flour, baking powder, sugar, and salt. Add the orange zest and butter after that. Next, include the egg, milk, and dried cranberries. Combine everything.

Next, grease a silicone pan for scones. For 10 minutes, set the air fryer’s temperature to 350 degrees Fahrenheit. Check on your scones ten minutes later. I finished mine. Add a few minutes if yours aren’t.

Serve, plate, and savor!

 

AIR FRYER RIBEYE STEAK

See how to make an awesome Air Fryer Ribeye Steak that’s juicy, tender, and full of deep beefy flavor. Surprising, as this amazing steak is prepared in less than 15 minutes with only three ingredients and topped with a flavorful garlic herb butter.

 

Forget the grill. Coat rib-eye steak with spices and fry it in an air fryer for a tender steak that’s just as good as the best from restaurants. (Spoiler alert: Even better.) Don’t forget to top the Air fryer steak with a herb garlic butter for an authentic dining experience right at home.

About Time

Prep Time 5 mins

Cook Time 10mins

Total Time 15mins

Ingredients

 

• 2 Ribeye steak 10 oz, 1-inch thick
• 1 teaspoon olive oil
• 1 tablespoon steak seasoning
• For Garlic Herb Butter
• 3 tablespoon softened butter
• 1 clove garlic minced
• 1 tablespoon chopped parsley

Directions :

Remove the steak from the refrigerator and allow it to sit at room temperature for approximately half an hour. For ten minutes, preheat the air fryer to 400 degrees Fahrenheit. To prepare, use paper towels to pat the steak dry. Apply olive oil all over the steak by brushing or spraying.

Press to coat after adding steak seasoning. Put the seasoned steak in the basket of the air fryer. The steak should be cooked for 10 minutes on medium heat, or until the internal temperature reaches the level you want.

Remove the steak from the air fryer and rest for 5 minutes to help seal the juices in. Top with garlic herb butter and serve with your favorite sides.

Garlic Herb Butter

Mix softened butter, minced garlic and chopped parsley in a small bowl. Transfer to a cling film or parchment paper and roll into a log. Leave in the fridge for about 30 minutes to harden. Slice and serve.

CRISPY AIR FRYER COD

Fish recipe 

Crispy Air Fryer Cod — If you love fish and are looking for a healthy alternative to deep-frying, the air fryer is the perfect solution. The Air Fryer cooks by circulating hot air, so it’s almost like deep frying without all of the added fat. This recipe will show you how to cook crispy Cod in your air fryer!

 

This Easy Crispy Air Fryer Cod Recipe is a quick and easy family dinner recipe that the whole family will love! The Cod has a tasty and crispy panko coating, perfect for Fish and Chips night!

 

If you are looking for some air fryer fish recipes, this is one of my favorites, and I love a good piece of air fryer fish!

Ingredients

• 4 Cod Fillets (Thawed and pat dry if previously frozen)
• 1 Large Egg
• ½ Cup All-Purpose Flour
• 1 cup Panko Bread Crumbs
• 1 tsp Paprika
• ½ Teaspoon Cayenne Pepper (Optional)
• 1 Teaspoon Garlic Powder
• 1 Teaspoon Salt
• ½ Teaspoon Fresh Ground Black Pepper
• Olive oil for Air Fryer
• Fresh Parsley for Serving

Directions Establish a coating station for cod fillets.

1. Cod should be put on a plate covered with paper towels. Place three sizable shallow bowls in a row on the workbench. A large egg that has been beaten is placed in the first bowl. Add the panko bread crumbs, paprika, cayenne, garlic powder, salt, and pepper in the third bowl, and the all-purpose flour in the second.
2. Set the air fryer’s temperature to 350 degrees Fahrenheit. Dip a cod fillet first in the egg, then the flour, and finally the panko mixture. Move to a sanitized plate. Keep going until every fillet is ready.
3. Place the cod filets in a single layer on the tray after brushing or spraying it with olive oil while the Air Fryer is heated. Apply additional olive oil on the cod’s tops. Preheat the air fryer at 350 degrees F.
4. Cook the fish for 5 minutes, then turn it over and cook it for another 5 minutes. The fish should flake easily and have a golden coating. If preferred, top with freshly cut parsley and serve right away! Have fun! Serve, plate, and savor!

Amount Per Serving

CALORIES: 406

TOTAL FAT: 8g

SATURATED FAT: 2g

TRANS FAT: 0g

UNSATURATED FAT: 5g

CHOLESTEROL: 146mg

SODIUM: 886mg

CARBOHYDRATES: 33g

FIBER: 2g

SUGAR: 2g

PROTEIN: 48g

Air Fryer Sesame Chicken

Air fryer Sesame chicken is an easy and healthy home-cooked version of a Chinese takeout favorite.

INGREDIENTS:

• Sauce Ingredients
• 1/4 cup soy sauce
• 2 Tablespoons brown sugar
• 1 teaspoon orange zest
• 5 teaspoons Hoisin sauce
• 1/2 teaspoon ground ginger
• 1 teaspoon minced garlic
• 1 Tablespoon cold water
• 1 Tablespoon cornstarch
• 2 teaspoons sesame seeds toasted

Chicken Ingredients

• 1 pound chicken thighs boneless skinless
• 1/3 cup cornstarch
• 1 teaspoon olive oil spray

Instructions

1. After chopping the chicken into cubes, combine it with cornstarch in a big basin and coat it evenly.
2. Set the air fryer’s temperature to 390 degrees Fahrenheit. Fill the air fryer basket with the chicken.
3. Toss the chicken halfway through the cooking process and air fried it for 24 minutes, or until golden brown. Toss chicken and then drizzle with oil.
4. Put the ingredients for the sesame chicken sauce in a small saucepan and whisk over medium heat until the sauce comes to a gentle boil. Add the cornstarch and water and whisk until the sugar has completely dissolved. Give the sauce about five minutes to thicken. Keep whisking. Add the sesame seeds and stir.
5. Remove the sauce from the heat and set aside for 5 minutes, allowing the sauce to continue thickening.
6. Place the chicken into a medium size mixing bowl and cover with the sauce. Toss the chicken so that each piece is coated in sauce.
7. Serve topped with rice and garnish with green onion.

NOTES:

Flour is a wonderful substitute for corn starch as it has starch in it already.

However, keep in mind; you will need twice as much flour as cornstarch to make

 

Potatoes and Green Beans with Sausage

Ingredients

For the Potatoes:

• 5-6 large Yukon Gold potatoes, diced
• 2 tbsp olive oil
• ½ tsp salt
• ½ tsp pepper
• ½ tsp Slap Ya Mama seasoning (or Cajun seasoning)
• ½ cup parmesan cheese

For the Green Beans:

• 1 lb fresh green beans, ends trimmed
• ¼ tsp Slap Ya Mama seasoning (or Cajun seasoning)
• ¼ tsp pepper
• ¼ tsp salt
• 1 tbsp olive oil
• 3 garlic cloves, minced
• ¼ cup water

For the Sausage:

• 12 oz smoked sausage, sliced into ¼-inch slices
• ¼ cup water

To prepare the potatoes, heat two tablespoons of olive oil in a large skillet over medium heat. Season with salt, pepper, and Slap Ya Mama spice after adding the diced potatoes. Cook for 15 to 20 minutes, stirring periodically, or until the potatoes are soft and golden brown. Cover the potatoes with the parmesan cheese and toss to coat them all. Put aside.

Regarding the green beans:

Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the green beans, salt, pepper, and Slap Ya Mama seasoning. Coat the beans with the spice by tossing them, then cook for approximately five minutes, or until they are a bright green color. After adding the minced garlic, simmer for one more minute. Add ¼ cup of water, cover the pot, and steam the green beans until tender, about 2-3 minutes.

For the sausage, place the smoked sausage slices and ¼ cup of water in a large frying pan. Cook for 5 to 7 minutes over medium-high heat, or until the sausage is browned and most of the water has evaporated. Drain extra grease if necessary, then put aside.

Combining the Dish:

After the green beans are done, combine them with the browned sausage and sautéed potatoes. Make sure everything is heated through by gently stirring to mix all the ingredients. Warm up and dig in!

Benefits

This dish is not only delicious but also packed with nutrients. Potatoes are a great source of carbohydrates, fiber, and vitamin C, while green beans provide vitamins A, C, and K, along with essential minerals. Smoked sausage adds protein and flavor, making this meal satisfying and well-rounded.

 

Nutrition

Calories per serving: Approximately 350-400

Protein: 15g

Carbohydrates: 45g

Fiber: 5g

Fat: 15g

Ingredients
Four pounds of pork spareribs
Half a cup of honey
Half a cup of soy sauce
1/4 cup of pure white vinegar
Two tsp of brown sugar
Two minced garlic cloves
One tsp baking soda
One tsp garlic salt

Preparation
Set the oven’s temperature to 375°F (190°C).
Cut ribs into separate halves. In a large bowl, combine honey, soy sauce, vinegar, brown sugar, and garlic. Whisk until sugar and honey are well dissolved, and then whisk in baking soda. The mixture will start foaming.
Transfer the ribs to the dish and coat them with the mixture.
Place the ribs on a prepared cookie sheet, meat side up, after covering it with foil. Drizzle more sauce over the ribs and season with garlic powder.
Bake, rotating every 20 minutes, for one hour in a preheated oven.
Enjoy!

Braised oxtails are a rich and flavorful dish that’s perfect for a comforting meal. Slow-cooked to tender perfection in a savory sauce, this dish is sure to impress. Let’s dive into the details to create this mouthwatering braised oxtails recipe!

Ingredients
Oxtails: 3 pounds (1.4 kg), trimmed of excess fat
Salt: 1 teaspoon
Black pepper: 1 teaspoon
Olive oil: 2 tablespoons
Onion: 1 large, chopped
Carrots: 2 large, chopped
Celery: 2 stalks, chopped
Garlic: 4 cloves, minced
Tomato paste: 2 tablespoons
Red wine: 1 cup (240ml)
Beef broth: 4 cups (960ml)
Bay leaves: 2
Thyme: 1 teaspoon, dried (or 2-3 sprigs fresh)
Allspice berries: 5-6 (optional)
Worcestershire sauce: 2 tablespoons
Soy sauce: 1 tablespoon
Brown sugar: 1 tablespoon (optional, for a hint of sweetness)
Fresh parsley: Chopped, for garnish
Equipment
Dutch oven or large heavy-bottomed pot: For browning and braising the oxtails.
Tongs: For turning the oxtails.
Measuring cups and spoons: To measure ingredients accurately.
Wooden spoon or spatula: For stirring.
Knife and cutting board: For chopping vegetables.
Instructions

Step 1: Prepare the Oxtails
Season the oxtails: Pat the oxtails dry with paper towels. Season them generously with salt and black pepper on all sides.
Heat the oil: In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat.
Step 2: Brown the Oxtails
Brown the oxtails: Working in batches if necessary, add the oxtails to the pot and brown them on all sides, about 3-4 minutes per side. Remove the browned oxtails from the pot and set them aside.
Step 3: Sauté the Vegetables
Cook the vegetables: In the same pot, add the chopped onion, carrots, and celery. Cook for about 5-7 minutes, until the vegetables are softened.
Add the garlic and tomato paste: Stir in the minced garlic and tomato paste. Cook for another 1-2 minutes until the garlic is fragrant and the tomato paste is well incorporated.
Step 4: Deglaze and Add Liquids
Deglaze with wine: Pour in the red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Let the wine simmer for about 2-3 minutes to reduce slightly.
Add the broth and seasonings: Add the beef broth, bay leaves, thyme, allspice berries (if using), Worcestershire sauce, soy sauce, and brown sugar (if using). Stir to combine.
Step 5: Braise the Oxtails
Return the oxtails: Return the browned oxtails to the pot, submerging them in the liquid.
Simmer: Bring the mixture to a simmer. Reduce the heat to low, cover the pot, and let it braise for about 3-4 hours, or until the oxtails are tender and the meat is falling off the bone. Stir occasionally and check the liquid level, adding more broth if necessary.
Step 6: Serve
Skim the fat: Once the oxtails are tender, skim off any excess fat from the surface of the sauce.
Garnish: Remove the bay leaves and allspice berries. Garnish with chopped fresh parsley.
Serve hot: Serve the braised oxtails over mashed potatoes, rice, or with a side of crusty bread to soak up the delicious sauce. Enjoy!
Tips for Perfect Braised Oxtails
Brown thoroughly: Browning the oxtails well adds a deep, rich flavor to the dish.
Slow and low: Slow cooking the oxtails over low heat ensures they become tender and flavorful.
Adjust seasoning: Taste the sauce before serving and adjust the seasoning if necessary.
Conclusion
Braised oxtails are a hearty and flavorful dish that’s perfect for any occasion. This recipe ensures tender, melt-in-your-mouth oxtails in a rich, savory sauce. Enjoy making and savoring this delicious dish with your family and friends!

Chicken Parmesan grilled cheese sandwich

Ingredients:
2 slices of bread (your choice, but a sturdy bread like sourdough works well)
• 1 cup cooked chicken breast, shredded or sliced
• 1/2 cup marinara sauce
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 2 tablespoons olive oil or butter
• 1/2 teaspoon dried basil (optional)
• 1/2 teaspoon garlic powder (optional)

Instructions:

1. Prepare the Chicken:
• If you haven’t already, cook and shred or slice the chicken breast. You can use leftovers or cook it fresh. Season with salt and pepper to taste.
2. Assemble the Sandwich:
• Spread a thin layer of marinara sauce on one side of each bread slice.
• Layer the shredded chicken over the sauce on one slice of bread.
• Sprinkle the Parmesan cheese and mozzarella cheese over the chicken.
• Optionally, sprinkle dried basil and garlic powder over the cheese for extra flavor.
• Top with the other slice of bread, sauce side down.
3. Cook the Sandwich:
• Heat a skillet over medium heat and add 1 tablespoon of olive oil or butter. You can use more if needed for a crispier crust.
• Place the sandwich in the skillet and cook until the bread is golden brown and the cheese is melted, about 3-4 minutes per side. Press down gently with a spatula to ensure even grilling.
4. Serve:
• Remove from the skillet and let it cool for a minute before slicing. Serve hot.

This Easy Hamburger Potato Casserole is a warm, comforting dish that’s perfect for busy weeknights or cozy weekends. With layers of tender potatoes, juicy ground beef, and a creamy, cheesy sauce, it’s a family favorite that’s simple to make. Just a few ingredients come together to create a hearty meal that everyone will love!

Easy Hamburger Potato Casserole Recipe
Servings: 6
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes

Ingredients:
1 lb ground beef
1 medium onion, chopped
4 medium potatoes, thinly sliced (about ¼ inch thick)
1 can (10.5 oz) cream of mushroom soup (or cream of chicken for a lighter flavor)
1 cup milk
Salt and pepper, to taste
1 ½ cups shredded cheddar cheese (divided)
1 tsp garlic powder
1 tsp dried Italian herbs (optional)
Instructions:

Step 1: Preheat the Oven and Prepare a Baking Dish
Preheat your oven to 350°F (175°C).
Grease a 9×13-inch baking dish with cooking spray or a light coating of butter.
Step 2: Brown the Ground Beef
In a large skillet over medium heat, add the ground beef and chopped onion. Cook until the beef is browned and the onions are softened, about 5-7 minutes.
Drain any excess grease, then season with a bit of salt and pepper. Set aside.
Step 3: Prepare the Creamy Sauce
In a bowl, combine the cream of mushroom soup, milk, garlic powder, and Italian herbs (if using). Whisk until smooth and well combined.
Step 4: Layer the Casserole
Place a layer of potato slices on the bottom of the prepared baking dish.
Spread half of the cooked beef and onion mixture over the potatoes.
Pour about a third of the soup mixture over the beef.
Sprinkle a layer of shredded cheese over the top.
Repeat the layers (potatoes, beef, soup mixture, and cheese) until all ingredients are used, finishing with a layer of cheese on top.
Step 5: Bake the Casserole
Cover the baking dish with aluminum foil and bake for 45 minutes.
After 45 minutes, remove the foil and continue baking for an additional 15 minutes until the cheese is golden and bubbly, and the potatoes are fork-tender.
Step 6: Serve and Enjoy!
Let the casserole cool for about 5-10 minutes before serving to allow it to set slightly.
Garnish with fresh parsley or chives, if desired.
Tips for the Perfect Casserole
Thinly sliced potatoes cook faster and help keep the casserole creamy and soft. Use a mandoline slicer for even, thin slices.
Ground turkey or sausage can be substituted for ground beef if preferred.
Make it extra cheesy by adding more cheese or mixing in different varieties like Monterey Jack or mozzarella.
Serving Suggestions
Serve this casserole with a fresh green salad or steamed vegetables for a balanced meal.
Pair with a slice of buttered bread or garlic bread for a cozy, complete dinner.
Storage
Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
Freeze: This casserole freezes well. Let it cool completely, wrap tightly in foil and plastic wrap, and freeze for up to 2 months. Reheat in the oven at 350°F until warmed through.
Final Thoughts
This Easy Hamburger Potato Casserole is a fuss-free, hearty dish that’s sure to become a family favorite. Simple, delicious, and satisfying, it’s a go-to recipe for anyone looking for a cozy meal with minimal effort. Enjoy!

Ingredients:
7 oz (about 1 1/2 cups) ground ginger
15.2 fl. oz (about 1 3/4 cups) mineral water
8 oz (about 1 cup) sugar (or organic honey as a substitute)
3.9 fl. oz (about 1/2 cup) sparkling water
A few drops of lemon juice
Lemon slices for garnish
Preparation:

1. In a saucepan, combine the ground ginger and mineral water. Bring to a boil, then reduce heat and simmer for 10 minutes.
2. Remove from heat and strain the ginger mixture through a fine mesh sieve or cheesecloth into a large bowl.
3. Add the sugar (or honey) to the ginger liquid and stir until dissolved.
4. Let the mixture cool to room temperature.
5. Once cooled, stir in the sparkling water and a few drops of lemon juice.
6. Transfer the ginger beer to a clean, airtight container and refrigerate for at least 4 hours, or until chilled.
7. Serve over ice with lemon slices for garnish. Enjoy your natural, delicious, and healing ginger beer!

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As we delve into two mouth-watering biscuit recipes, we invite you to join us on a culinary adventure filled with nutritious ingredients and wonderful aromas. Indulge your taste buds and fuel your body with these dishes that use a colorful array of dried fruits and a variety of rich, nutty textures.

Cookies Made with Nuts and Seeds (Recipe 1)

Things needed:
seventy grams (about 2.5 ounces) 50g, or 1.8 oz, of dried apricots almonds—70 grams (2.5 ounces) Oats—30g, or 1 ounce 40g, or 1.4 oz, of pumpkin seeds 20 grams (0.7 ounces) of sunflower seeds 20 g (0.7 oz) of sesame seeds 30 grams (2 ounces) of flaxseeds Twenty grams (about seven and a half ounces) Cashews Pistachios, 20 grams (0.7 ounces) Walnuts—20 milliliters (0.7 fluid ounces)~ one egg white, honey
Excessive salt
Instructions:

After soaking in cold water for 15 to 20 minutes, drain and coarsely slice the dried apricots.
Combine the seeds and nuts in a bowl.
The nut and seed combination may be enhanced by adding chopped apricots, honey, egg white, and a touch of salt.
Put the dough on a baking sheet with parchment paper and shape it into biscuits.
Place in a preheated oven and bake for 15 to 20 minutes, or until a golden brown color develops.
Indulge in these nutritious cookies as a snack or to pair with your preferred drink.
Second Recipe: Biscuits with Peanuts and Sesame

Things needed:

100 milligrams (3.5 ounces)– twenty grams (or seven and a half ounces) of peanuts 20 grams (0.7 ounces) of white sesame seeds 40 grams (1.4 ounces) of black sesame seeds 30 milliliters (0.7 fluid ounces) of pumpkin seeds • Jerusalem artichoke syrup or substitute sweetener
one deliciously ripe banana
Instructions:

Finely grind the peanuts by blending them.
Blend together mashed banana, crushed peanuts, sesame seeds, pumpkin seeds, and syrup.
Put the dough on a baking sheet with parchment paper and shape it into biscuits.
Crisp and golden, bake for 15-20 minutes at 180°C (360°F) in a preheated oven.
Feel comfortable about indulging in these tasty cookies since they are full of nutritious goodness.

Loaded Baked Potato Soup
Ingredients:
– 4 large russet potatoes
– 1/3 cup butter
– 1/3 cup all-purpose flour
– 4 cups milk
– 1 cup shredded cheddar cheese
– 1 cup sour cream
– 1/2 cup chopped green onions
– 1/2 cup cooked and crumbled bacon
– Salt and pepper to taste
Instructions:

1. Wash and poke holes in potatoes, then bake at 400°F for about an hour until tender.
2. In a soup pot, melt butter over medium heat and whisk in flour to make a roux.
3. Slowly whisk in milk until smooth and thickened.
4. Peel and dice potatoes, then add them to the soup along with cheese, sour cream, green onions, and bacon.
5. Season with salt and pepper, then simmer until heated through.
6. Serve hot and garnish with extra cheese, green onions, and bacon.

These delectable Breakfast Muffins are loaded with pork sausage, sweet red bell peppers, green chiles, and sharp cheddar for a hearty and delicious start to your day. They are the perfect on-the-go breakfast or light snack for busy families.
Start your day off right with this mouth-watering, savory breakfast muffin recipe that is sure to satisfy your breakfast cravings. These sausage cheddar Breakfast Muffins make crazy mornings a tad bit easier. They can be prepared ahead of time and then popped into the microwave for a quick 20-second reheat, and presto, breakfast is served. It is the perfect hand-held breakfast for eating in the car, and they freeze well for up to 3 months. If you liked this quick and easy recipe, try my fried egg sandwich, steak and eggs, sheet pan pancakes, and sausage gravy.

Ingredients Needed

For this recipe, you will need all-purpose flour, baking soda, baking powder, salt, freshly ground black pepper, ground cayenne pepper, red pepper flakes, pork sausage, red bell pepper, buttermilk, eggs, green chiles, cheddar cheese, and butter.

How to Make Breakfast Muffins
First, whisk the flour, baking soda, baking powder, salt, black pepper, cayenne pepper, and crushed red pepper in a medium mixing bowl. Set it aside for just a few minutes. In a large skillet, brown the sausage. Drain any excess fat, add the red peppers, and cook for a couple more minutes. Remove the pan from the heat, and let it cool while you complete the next step.
Now, in a large bowl, whisk together the buttermilk and eggs. Add the flour mixture and stir just until roughly combined. Add the sausage mixture, drained green chiles, cubed cheddar cheese, and melted butter. Mix just until combined. Finally, divide the batter evenly in the prepared muffin pan, filling close to the top. Bake for about 25 minutes or until golden brown and set.
Recipe Tips
Spray your muffin pan well with nonstick baking spray, or use paper liners.
Use good quality sharp or smoked cheddar cheese. Other cheeses that work well with this recipe are pepper jack, Monterey Jack, gouda, mozzarella, and gruyere.
If you don’t want to purchase buttermilk, make your own. Add one tablespoon of white vinegar or one tablespoon of lemon juice to one cup of milk and let it sit for five minutes. Use promptly or place in the fridge till you are ready.
Other proteins to try include ham and bacon.
You can use any colored bell pepper in this recipe, but I like the sweetness of red bell pepper and the contrasting color with the green chiles.
Other vegetables to add include onion, mushrooms, spinach, potato, broccoli, or sweet potatoes.
Always preheat the oven and load the muffins on the middle rack in the center of the oven.

Storage and Reheat
Store the muffins in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave at reduced power or wrapped in a foil tent in the oven at 350 degrees for 10-15 minutes.

To freeze, cool completely, place the muffins back in the cooled muffin tin, and place on a level surface in the freezer. Once frozen, put them in a freezer zipper bag and freeze for up to 3 months. This technique is called flash freezing, and it allows you to take one or as many muffins out of the freezer bag as you want, as they will not be stuck together.

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