PST-Algerie

Author: Admin

  • Herb-Crusted Sirloin Steak with Garlic Butter

    Herb-Crusted Sirloin Steak with Garlic Butter

    Feast your eyes on this Herb-Crusted Sirloin Steak with Garlic Butter!
    Herb-Crusted Sirloin Steak with Garlic Butter is a gourmet dish that elevates the classic sirloin steak with a flavorful herb crust and rich garlic butter. The steak is typically seasoned with a blend of fresh herbs like rosemary, thyme, and parsley, creating a savory and aromatic crust when seared. Finished with a luxurious garlic butter, this dish combines the juicy tenderness of a perfectly cooked steak with the robust flavors of herbs and garlic, making it a sophisticated yet accessible option for special occasions or indulgent meals at home.
    Ingredients:
    – 2 lbs sirloin steak
    – 2 tablespoons olive oil
    – 4 cloves garlic, minced
    – 2 tablespoons fresh rosemary, finely chopped
    – 2 tablespoons fresh thyme, finely chopped
    – Salt and pepper to taste
    – 4 tablespoons butter
    Directions:
    1. Let the sirloin steak come to room temperature for about 30 minutes.
    2. Preheat your grill or skillet over medium-high heat.
    3. In a small bowl, mix the olive oil, garlic, rosemary, thyme, salt, and pepper.
    4. Rub the herb mixture all over the steaks.
    5. Place the steak on the grill or skillet, cooking for about 4-5 minutes on each side for medium-rare.
    6. In the last minute of cooking, add butter to the pan and spoon over the steaks.
    7. Remove the steak from the heat and let it rest for 5 minutes before slicing.
    Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 50 minutes (including resting)
    Kcal: 600 kcal | Servings: 4 servings😋❤️
  • HOMEMADE CHICAGO STYLE DEEP DISH PIZZA

    HOMEMADE CHICAGO STYLE DEEP DISH PIZZA

    HOMEMADE CHICAGO STYLE DEEP DISH PIZZA

    Ingredients:
    To put together the dough:
    • three ¼ cups flour
    • half cup yellow cornmeal
    • half teaspoon salt
    • two teaspoons sugar
    • two ¼ teaspoons yeast
    • one ¼ cups room temperature water
    • three tsp unsalted butter
    • four tablespoons tender unsalted butter
    • one teaspoon + four tablespoons olive oil, divided

     

    Sauce:
    • two tablespoons unsalted butter
    • cup grated onion
    • ¼ teaspoon dried thyme
    • Half a teaspoon of salt
    • two cloves minced garlic
    • one(twenty eight oz) can tomato puree
    • Half a tsp of sugar
    • two tablespoons coarsely chopped basil
    • one tablespoon olive oil
    • Freshly floor black pepper
    For the covers:
    • one pound shredded mozzarella cheese (approximately four cups)
    • (pepperoni)
    • °¼ cup grated parmesan cheese
    the way to make it:
    Make the dough: Whisk collectively the flour, cornmeal, salt, sugar, and yeast in a big bowl.
    Add water and melted butter and blend on low speed, the use of dough hook, till absolutely combined, one to two minutes, scraping facets and backside of bowl occasionally. Increase speed to medium and knead till dough is vibrant and easy and pulls farfar from facets of bowl, four to five minutes. (You can without difficulty make this with the aid of using hand, by blending water and butter with a spoon after which kneading by hand.)
    Cover a big bowl with a teaspoon of olive oil. Using an oiled spoon, switch the dough to the bowl, stirring to coat the dough with the oil; Close tightly with the plastic cap. Let it upward thrust at room temperature till it almost doubles in size, forty five to sixty minutes.
    Make the sauce: While the dough is rising, warmness the butter in a medium saucepan over medium warmness till melted. Add onions, thyme and salt. Cook, stirring occasionally, till liquid has evaporated and onion is golden, approximately five minutes. Add garlic and prepare dinner dinner till fragrant, approximately thirty  seconds.
    Stir with inside the tomatoes and sugar, enhance the warmth to high, and simmer. Reduce warmness to medium-low and simmer till decreased to approximately 2½ cups, twenty five  to thirty  minutes. Remove from warmness, stir in basil and olive oil, then season with salt and pepper.
    Plate the dough: Turn the dough out onto a dry work surface and roll it right into a 15″ x 12″ rectangle. Using an offset spatula, unfold the softened butter over the floor of the dough, leaving a half inch border alongside the edges. Starting at the quick end, roll the dough into an airtight roller. With seam aspect down, flatten the cylinder into an 18″ x four” rectangle.
    Enjoy !
  • Egg rolls in a bowl

    Egg rolls in a bowl

    “Egg Rolls in a Bowl” is a popular dish that deconstructs the classic egg roll, placing all its tasty fillings into a bowl without the wrapper. It’s essentially a stir-fry featuring the ingredients typically found in egg rolls. Here’s a basic recipe to get you started:

    Ingredients

    1. 1 lb ground pork (or chicken, turkey, or beef)
    2. 1 tablespoon sesame oil
    3. 3-4 cloves garlic, minced
    4. 1 tablespoon ginger, freshly grated
    5. 4-5 green onions, sliced
    6. 1 small head of cabbage, shredded
    7. 2-3 carrots, julienned or shredded
    8. 1/4 cup soy sauce or tamari (for a gluten-free version)
    9. 2 tablespoons hoisin sauce (optional)
    10. 1 teaspoon Sriracha or chili sauce (adjust according to your spice preference)
    11. Salt and pepper to taste

    Preparation

    1. Brown the Meat: In a large skillet or wok, brown the ground pork over medium-high heat, breaking it up into small pieces as it cooks. Once fully cooked, remove the pork from the skillet and set aside.
    2. Sauté Veggies: In the same skillet, add the sesame oil. Add the garlic, ginger, and white parts of the green onions. Sauté for a minute or two until fragrant.
    3. Add Cabbage and Carrots: Add the shredded cabbage and carrots to the skillet. Stir-fry for 5-7 minutes or until the vegetables are tender. You want them to be slightly crunchy and not overly soft.
    4. Combine: Return the browned pork to the skillet. Stir in the soy sauce, hoisin sauce (if using), and Sriracha or chili sauce. Mix everything well and cook for another 2-3 minutes until everything is heated through.
    5. Serve: Transfer to bowls and garnish with the green parts of the sliced green onions. If desired, you can also top with more chili sauce, sesame seeds, or even fried wonton strips for added crunch.
    6. Note: This recipe is quite versatile. You can add other vegetables like bell peppers, mushrooms, or snap peas if you like. Adjust the seasoning according to your preference. Enjoy your deconstructed egg roll!
  • Simply fantastic! Could eat this for lunch and then dinner again!

    Simply fantastic! Could eat this for lunch and then dinner again!

    Put this recipe on paper.
    Baking cod with garlic and lemon is as easy as it is delicious; it brings to mind the comforting sound of a Midwest kitchen, where pots of taste simmer in ovens that serve as the beating heart of the house. In warmer climes, where a hearty fish dish is as reassuring as a blanket your grandma sewn with love, cod has long been a beloved fish among people from all over the world. It’s solid but flaky, like the brave heart of the Midwest, and when combined with the zesty lemon and the earthy kiss of garlic, it becomes a dish that embodies the type of homey comfort food that our grandparents would have loved. When you want to feed your family something healthy, but you also want to stick to some old habits and make things easy, this is the dish for you.
    For an elegant presentation or to make this meal the focal point of a family dinner, I find myself thinking about a classic potato salad (perhaps made from a family recipe) or a plethora of garden-fresh green beans, cooked until they are delicate and snapped. Along with our sea star, when the ground is too chilly to work with, try chunky apple sauce or roasted root vegetables—all golden and delicious.
    PAID LISTING
    Four people may enjoy this baked cod dish with lemon and garlic.
    What You Need: 4 fillets of fresh fish, weighing around 6-8 ounces apiece
    2- Melted unsalted butter, 2 teaspoons
    – Juice from half of the lemon and thinly slice the other half.
    Three cloves of garlic, finely chopped like a summer wind, and two tablespoons of extra virgin olive oil
    – Chopped fresh parsley, 1 or 2 handfuls (save some for garnish)
    Adjust seasoning with salt and pepper.
    How to Follow : 
    Start by getting your oven up to 400 degrees Fahrenheit. The warmth starts there.

     

    2- Melted unsalted butter, 2 teaspoons
    – Juice from half of the lemon and thinly slice the other half.
    Three cloves of garlic, finely chopped like a summer wind, and two tablespoons of extra virgin olive oil
    – Chopped fresh parsley, 1 or 2 handfuls (save some for garnish)
    Adjust seasoning with salt and pepper.
    How to Follow
    Start by getting your oven up to 400 degrees Fahrenheit. The warmth starts there.
    2. Lay the cod fillets on a greased baking dish as if they were going to bed, and gently pat them dry with an old kitchen towel.
    3. Melt the butter in a basin and whisk in the olive oil, chopped garlic, lemon juice, and a nice squeeze. Give it a good stir and a good community at harvest time.
    4. Carefully drizzle the seasoning mixture over the fish, making sure to flavor each piece.
    5. Add salt and pepper to the fish in the same way you would season a story: just enough to bring out the flavor, not too much.
    6. For visual appeal and a tangy taste, place thin slices of lemon on top of the fish, like the last piece of a quilt.
    The fish should be opaque and flake lightly when tested with a fork after 10 to 12 minutes of baking it uncovered in a preheated oven. Do whatever makes your heart happy—reflect, make a side, whatever.
    8. Top with chopped parsley and serve right away, because genuine hospitality is not just about flavor but also about being there when you need it.
    PAID LISTING
    Tips and Variations—If you’re feeling the cold of winter, try adding a splash of white wine to the baking dish just before cooking. It will provide a touch of depth and warmth.
    – A If you’re in the mood for something heartier, or if your origins demand it, a sprinkle of paprika sprinkled over the fish before baking can complement the delicate tastes.
    – A If you’re trying to cut back on dairy but still want that decadent flavor, try using a little high-quality dairy-free butter.
    – A Keep in mind that nothing but the freshest seafood and the most lovingly prepared meals will grace your table.
  • How to Make the Perfect Crispy Toasted Ravioli

    How to Make the Perfect Crispy Toasted Ravioli

    Dive into the crispy, savory world of Fried Ravioli, a delightful twist on a classic Italian favorite. This appetizing dish transforms tender ravioli into a golden, crunchy treat, making it an irresistible starter or snack. Perfect for gatherings, game nights, or simply as a novel dinner side, fried ravioli offers the comforting flavors of traditional pasta with the added pleasure of a crispy exterior. Accompanied by a dipping sauce, each bite is a perfect blend of textures and tastes. Whether you’re an aficionado of Italian cuisine or just looking for a new snack to love, Fried Ravioli is sure to captivate your taste buds.

    Why You’ll Love Fried Ravioli:

    • Crispy Texture: The golden breadcrumb coating provides a satisfying crunch that contrasts beautifully with the soft, flavorful filling.
    • Versatile Flavors: Choose from cheese, meat, or spinach fillings to suit your preference, making each bite a new experience.
    • Easy to Make: With simple ingredients and a straightforward process, anyone can whip up this delicious treat.
    • Perfect for Sharing: Ideal for parties or family gatherings, these bite-sized delights are made for dipping and sharing.

    Ingredients Notes For Fried Ravioli:

    • Ravioli: Use your favorite store-bought or homemade ravioli. Cheese, meat, or vegetable fillings all work great.
    • Eggs: Beaten eggs help the breadcrumbs adhere to the ravioli, creating a crispy coating.
    • Breadcrumbs: Italian-seasoned breadcrumbs add flavor, while Panko breadcrumbs offer extra crunch.
    • Parmesan: Grated Parmesan cheese mixed into the breadcrumbs elevates the flavor.
    • Seasonings: Garlic powder, salt, and pepper enhance the overall taste.
    • Oil for Frying: A neutral oil like vegetable or canola is best for frying, providing a crisp finish without overpowering the flavors.

    Recipe Steps:

    1. Prep the Ravioli: Begin by boiling the ravioli according to package instructions until just al dente. Drain and let cool slightly.
    2. Prepare the Coating: Set up three shallow dishes – one with beaten eggs, one with flour seasoned with salt and pepper, and one with a mixture of breadcrumbs and grated Parmesan.
    3. Coat the Ravioli: Dip each ravioli first in flour, then in beaten egg, and finally coat thoroughly with the breadcrumb mixture.
    4. Fry the Ravioli: Heat oil in a deep fryer or large pan to 375°F (190°C). Fry the ravioli in batches until golden brown and crispy, about 2-3 minutes. Drain on paper towels.
    5. Serve: Serve hot with marinara sauce, pesto, or your favorite dipping sauce on the side.

    Storage Options:

    • Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven to retain crispiness.
    • Freeze: Freeze coated but uncooked ravioli on a baking sheet, then transfer to a freezer bag. Fry straight from frozen, adjusting cooking time as needed.

    INGREDIENTS

    • 1 package (about 18 ounces) refrigerated ravioli (cheese or meat-filled)
    • 2 large eggs
    • 2 tablespoons water
    • 1 cup Italian breadcrumbs
    • 1/2 cup grated Parmesan cheese
    • 1 teaspoon garlic powder
    • 1 teaspoon dried oregano
    • 1/2 teaspoon salt
    • Vegetable oil, for frying
    • Marinara sauce, for serving

    INSTRUCTIONS

    1. Prepare the Ravioli:
      • Begin by laying out the ravioli on paper towels to remove any excess moisture. This step is crucial for ensuring the breading adheres properly.
    2. Set Up Breading Station:
      • In a shallow bowl, whisk together the eggs and water until well combined. This will serve as your egg wash.
      • In another shallow bowl, mix the Italian breadcrumbs, grated Parmesan cheese, garlic powder, dried oregano, and salt. This mixture will be your breading.
    3. Bread the Ravioli:
      • Dip each ravioli first into the egg wash, ensuring both sides are coated. Allow any excess to drip off.
      • Then, dredge the ravioli in the breadcrumb mixture, pressing gently to coat well on both sides. Place the breaded ravioli on a plate or wire rack. Repeat with all the ravioli.
    4. Fry the Ravioli:
      • Heat about 2 inches of vegetable oil in a large, heavy-bottomed pan or deep fryer to 350°F (175°C).
      • Fry the ravioli in batches, being careful not to overcrowd the pan. Cook for about 2-3 minutes, or until they are golden brown and crispy.
      • Use a slotted spoon to transfer the fried ravioli to a paper towel-lined plate to drain any excess oil.
    5. Serve:
      • Serve the fried ravioli warm with a side of marinara sauce for dipping. Garnish with additional grated Parmesan cheese or fresh herbs if desired.
  • Spinach Garlic Meatballs Stuffed With Mozzarella

    Spinach Garlic Meatballs Stuffed With Mozzarella

    Ingredients:
    Spinach:
    • 8 ounces fresh baby spinach
    • 3 cloves garlic, finely chopped
    • 1-2 tablespoons olive oil
    Meatballs:
    • 1 pound ground beef
    • 1 pound ground pork
    • 2 ¼ cups bread crumbs
    • 3 large eggs (4 if small)
    • Splash of milk
    • 4 cloves garlic, finely chopped
    • ½ cup Parmesan cheese
    • Salt and pepper to taste
    • 2 tablespoons olive oil
    • Mozzarella cheese, cut into small cubes
    • 1 jar Rao’s marinara sauce
    Directions:
    Spinach:
    1. Heat olive oil in a skillet over medium heat.
    2. Add baby spinach and toss to coat. Wilt for a few minutes.
    3. Add finely chopped garlic and sauté until fragrant, about 1-2 minutes.
    4. Remove spinach from skillet, chop into small pieces, and set aside to cool.
    Meatballs:
    1. Preheat oven to 350°F (175°C).
    2. In a large mixing bowl, combine ground beef, ground pork, bread crumbs, eggs, milk, finely chopped garlic, Parmesan cheese, salt, pepper, and cooled spinach/garlic mixture. Mix well.
    3. Roll meat mixture into evenly sized meatballs.
    4. Press a small cube of mozzarella cheese into the center of each meatball, ensuring it’s completely encased.
    5. Heat olive oil in a cast iron skillet over medium-high heat.
    6. Pan-fry meatballs until golden brown on all sides.
    7. Once browned, add dollops of marinara sauce to the bottom of the skillet.
    8. Cover skillet with foil and transfer to preheated oven.
    9. Bake for 20-25 minutes, or until meatballs are cooked through and reach an internal temperature of 165°F (74°C).
    10. Serve over pasta, garnished with additional Parmesan cheese and fresh herbs if desired.

  • How to Make Crockpot Mexican Chicken

    How to Make Crockpot Mexican Chicken

    Embrace the vibrant flavors of Mexican cuisine with this effortless Crockpot Mexican Chicken recipe, a dish that promises to transport your taste buds straight to a fiesta with minimal effort. Perfect for busy weeknights, casual gatherings, or meal prep, this recipe combines the convenience of slow cooking with the bold and zesty flavors characteristic of Mexican cooking. Juicy chicken breasts are slowly simmered in a rich, flavorful sauce, resulting in a versatile protein that can be shredded and used in a variety of dishes. Let’s get started on this simple yet delicious culinary adventure.

    Why You’ll Love Crockpot Mexican Chicken:

    • Set It and Forget It: Minimal prep with the crockpot doing most of the work.
    • Versatile: Use the shredded chicken in tacos, burritos, salads, or as a main dish.
    • Flavorful: Infused with spices, tomatoes, and chilies for an authentic taste.
    • Family-Friendly: Easily adjustable spice levels to suit all palates.

    Ingredients Notes For Crockpot Mexican Chicken:

    • Chicken Breasts: Lean and perfect for shredding after slow cooking.
    • Tomatoes: Canned diced tomatoes or fresh tomatoes provide moisture and a tangy base.
    • Chilies: Green chilies or chipotle peppers in adobo sauce add heat and smokiness.
    • Onion and Garlic: For aromatic depth.
    • Spices: Cumin, chili powder, and paprika underscore the Mexican flavor profile.
    • Lime Juice: Adds a bright, acidic finish.
    • Cilantro: Fresh cilantro stirred in at the end for freshness.

    Recipe Steps:

    1. Prep the Ingredients: Dice the onion and mince the garlic. If using canned tomatoes and chilies, have them ready.
    2. Layer the Crockpot: Place the chicken breasts at the bottom of the crockpot. Top with onion, garlic, tomatoes, chilies, and spices.
    3. Cook: Cover and set the crockpot on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and easily shreds with a fork.
    4. Shred the Chicken: Remove the chicken from the crockpot and shred it using two forks. Return the shredded chicken to the pot and stir in the lime juice and fresh cilantro.
    5. Serve: Use the Mexican chicken as a filling for tacos or burritos, atop salads, or as a flavorful protein with rice and beans.

    Storage Options:

    • Refrigerate: Store leftovers in an airtight container for up to 3 days.
    • Freeze: Freeze in portions for convenient future meals. Thaw overnight in the refrigerator before reheating.

    INGREDIENTS

    • 2 pounds boneless, skinless chicken breasts
    • 1 (16-ounce) jar of salsa (choose your preferred level of spiciness)
    • 1 (15-ounce) can black beans, drained and rinsed
    • 1 (15-ounce) can corn, drained (or use equivalent frozen or fresh corn)
    • 1 (4-ounce) can diced green chilies
    • 1 packet taco seasoning (or 2 tablespoons homemade taco seasoning mix)
    • 1/2 cup chicken broth (optional, for a saucier result)
    • Salt and pepper to taste

    Optional for Serving:

    • Chopped fresh cilantro
    • Sour cream
    • Grated cheese
    • Lime wedges
    • Diced avocado

    INSTRUCTIONS

    1. Prepare the Chicken:
      • Season the chicken breasts with salt and pepper and place them in the bottom of your crockpot.
    2. Add Ingredients:
      • Pour the salsa, black beans, corn, diced green chilies, and taco seasoning over the chicken. If you’re using chicken broth for a saucier chicken, add it as well.
    3. Cook:
      • Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and easily shreds with a fork.
    4. Shred the Chicken:
      • Once cooked, remove the chicken breasts from the crockpot and shred them using two forks. Return the shredded chicken to the crockpot and stir to combine with the sauce and vegetables. Taste and adjust seasoning if necessary.
    5. Serve:
      • Serve the Mexican chicken hot, garnished with fresh cilantro, and with your choice of sides or fixings for tacos, burritos, or salad. Lime wedges, sour cream, grated cheese, and diced avocado make great toppings.
  • Best Fruit salad recipe

    Best Fruit salad recipe

    This fruit salad is made with frozen berries, peaches, pineapple, and mangoes and topped with lemon and honey vinaigrette! A great way to cool off in the warmer months and a delicious frozen summer fruit to enjoy the rest of the year.

    If you’ve ever asked yourself, “What do I do with a bag of frozen fruit? I say: frozen fruit salad!I used the maximum not unusualplace frozen fruit mixes and blended them with lemon juice and honey. While melting, the fruit juice creates the most delicious sauce!This recipe is a time and thoughts saver, mainly if you have children or want some thing to serve your guests.

    This salad helps cool off on a hot summer day. Add some chopped fresh mint and maybe vanilla ice cream for a great frozen treat!During the cooler months, that is a excellent manner to revel in frozen summer time season fruit.You may even use your personal frozen fruit mix!

    This fruit salad is made with frozen berries, peaches, pineapple, and mangoes and topped with lemon and honey vinaigrette! A great way to cool off during the summer and eat delicious frozen fruit to enjoy the rest of the year.

    *ingredients

    °8 oz soft cream cheese
    °2 cups whip cream, plus more for serve
    °1 L strawberries, cut to cubes
    °2 L bananas, chopped and diced
    °20 ounces crushed pineapple, drained

    *Instructions for making frozen fruit salad

    The first step:
    In a bowl, mix cream cheese with strawberries
    Toss mashed pineapple and chopped or diced banana and whisk into cream cheese mixture.
    The second step:

    Spread evenly into a 9″ x 13″ baking dish
    Third step:
    Putting it in freezer until the dessert hardens
    When ready to serving, leave it on the counter for 10 mn. Dip the knife into the hot water and cut the frozen dessert

    Enjoy !

  • Herb-infused Chicken & Bell Peppers Casserole

    Herb-infused Chicken & Bell Peppers Casserole

    Savor the harmonious blend of succulent chicken, aromatic herbs, and vibrant bell peppers in this delightful casserole. Crowned with a layer of melted cheese, this dish is sure to win over hearts at any dinner table. Whether it’s a regular weeknight or a special occasion, this comforting meal is always a hit.

    The recipe’s inception was during a memorable time – our housewarming. Wanting to create something that would stand out, I chanced upon this combination, and the reception was overwhelming. Now, it’s an oft-repeated favorite, gathering praise with every serving. Here’s how you can recreate this delectable dish:

    Herb-infused Chicken & Bell Peppers Casserole

    Ingredients

    4 boneless, skinless chicken breasts

    1 red bell pepper, thinly sliced

    1 yellow bell pepper, thinly sliced

    1 green bell pepper, thinly sliced

    2 garlic cloves, finely minced

    1 tsp paprika

    1 tsp dried oregano

    Salt and pepper, to preference

    1 cup cheddar cheese, shredded

    1/2 cup parmesan cheese, grated

    3 tbsp olive oil

    Fresh parsley, finely chopped, for a touch of garnish

    Preparation

    Begin by preheating your oven to 375°F.

    Take a spacious bowl and merge chicken breasts, garlic, paprika, oregano, a hint of salt and pepper, and olive oil. Stir until the chicken is uniformly seasoned.

    Introduce the colorful bell pepper slices to the chicken mixture, giving it another good stir.

    Transfer this mixture into a 9×13-inch baking dish, ensuring an even spread.

    Lavishly sprinkle the top with cheddar and parmesan cheese.

    Allow it to bake for approximately 25-30 minutes, until the chicken is fully cooked and the cheese has achieved a molten, golden state.

    Once done, pull out of the oven and adorn with a sprinkle of fresh parsley.

    Serve promptly and let the rich, cheesy flavors melt in your mouth.

    Enjoy !

  • Chicken and Potatoes with Garlic Parmesan Cream Sauce

    Chicken and Potatoes with Garlic Parmesan Cream Sauce

    Chicken and Potatoes with Garlic Parmesan Cream Sauce

    Indulge in this hearty dish of tender chicken and creamy garlic parmesan sauce paired with baby potatoes. Perfect comfort food!

    Ingredients:
    • – 6 bone-in, skin-on chicken thighs 🍗
    • – 1 tbsp Italian seasoning 🌿
    • – Kosher salt and black pepper to taste 🧂
    • – 3 tbsp unsalted butter, divided 🧈
    • – 3 cups baby spinach, roughly chopped 🌱
    • – 16 oz baby Dutch potatoes, halved 🥔
    • – 2 tbsp chopped fresh parsley leaves 🌿

    For the Garlic Parmesan Cream Sauce:

    • – 1/4 cup unsalted butter 🧈
    • – 4 cloves garlic, minced 🧄
    • – 2 tbsp all-purpose flour 🍚
    • – 1 cup chicken broth (or more, as needed) 🍗
    • – 1 tsp dried thyme 🌿
    • – 1/2 tsp dried basil 🌿
    • – 1/2 cup half and half 🥛
    • – 1/2 cup freshly grated Parmesan 🧀
    • – Kosher salt and black pepper to taste 🧂
    Instructions:

    1. Season chicken with Italian seasoning, salt, and pepper.
    2. In a large skillet, melt 2 tbsp butter. Cook chicken until golden and cooked through. Remove and set aside.
    3. In the same skillet, melt remaining butter. Add garlic and cook until fragrant.
    4. Stir in flour, then gradually add chicken broth.
    5. Add thyme, basil, half and half, and Parmesan. Simmer until sauce thickens.
    6. Return chicken to the skillet. Add spinach and potatoes. Cover and cook until potatoes are tender.
    7. Garnish with parsley and serve hot! 😋

    Call to Action: Make this creamy delight tonight and share your pics

     

  • This recipe is called the ‘Poor Man Husband Casserole’ but you’ll feel nothing but rich after eating it

    This recipe is called the ‘Poor Man Husband Casserole’ but you’ll feel nothing but rich after eating it

    When I was growing up, my grandmother used to make a casserole she called “Poor Husband’s Casserole.It became a easy but comforting dish that constantly controlled to deliver our own circle of relatives collectively across the dinner table.This recipe holds a unique location in my coronary heart as it now no longer best makes for a hearty meal, however additionally embodies creativity and creativity withinside the kitchen.The call itself may pique your curiosity.
    Well, allow me proportion the tale in the back of it.My grandmother, a frugal and innovative cook, organized this dish at a time while cash become tight.She had to discover a meal that could refill her components at the same time as satiating her family’s hunger. The result was  delicious, hearty casserole that was an instant hit.
    Picture this: layers of gentle pork cooked with onions and garlic, tossed in a wealthy tomato sauce and crowned with creamy mashed potatoes and melted cheese. As casserole bake, aroma fills the kitchen, exhilarating your senses also making your mouth water.The golden crust that bureaucracy on pinnacle of the mashed potatoes provides a scrumptious crunch, at the same time as the tacky flavor beneath pairs flawlessly with the savory meat.Every chew is an terrific combo of textures and flavours, leaving you looking more.
    So why save this recipe and make it?
    Because it now no longer simplest honors subculture and economy, however additionally brings warm temperature and friendliness for your table.It’s a dish that reminds us of the strength of creativity withinside the kitchen, and indicates that you could make some thing honestly unique with even humble ingredients.Whether you are cooking for cherished ones or simply trying to upload consolation to a meal, the Poor Man husband Casserole is the proper choice.
    *Ingredients:
    °1 lb. minced meat
    °1 onion cut into cubes
    °2 minced garlic cloves
    °1 can (14 ounces) diced, dried tomatoes
    °1 can (8 ounces) tomato sauce
    °1 teaspoon dried oregano
    °1 teaspoon dried basil
    °Salt and pepper to taste
    °4 cups mashed potatoes (made from 2 pounds of potatoes)
    °1 cup grated cheddar cheese
    *Directions:
    Preheat oven to 375°F (190°C).
    In a large skillet, cook ground beef over medium heat until brown. Suction any excess fat.
    Add chopped onion and minced garlic to the skillet with the minced meat. Fry the onion until it becomes transparent and fragrant.
    Add the diced tomatoes, tomato sauce, dried oregano, dried basil, and salt and pepper. Bring to a boil and cook for about 10 minutes, allowing the flavors to meld.
    Meanwhile, prepare the mashed potatoes using your preferred method. You can boil potatoes until tender, then mash them with butter, milk, salt, and pepper until smooth and creamy.
    Transfer the ground beef mixture to a greased 9″ x 13″ baking dish, spreading it evenly.
    Spoon mashed potatoes over beef mixture, spreading to coat entire surface.
    Sprinkle the grated cheddar cheese evenly over the mashed potatoes.
    Place the skillet in the preheated oven and bake for 25 to 30 minutes, or until the cheese is melted, bubbling, and the skillet is heated through.
    Once cooked, remove the casserole from the oven and let it cool for a few minutes before serving.
    Enjoy !

  • Old Time Oven Peach Cobbler

    Old Time Oven Peach Cobbler

    You’ll Need:

    1 large drained can of sliced peaches.

    1 cup of Bisquick mix.

    1 cup of milk.

    ½ tsp of nutmeg.

    ½ tsp of cinnamon.

    ½ cup of melted butter.

    1 cup of sugar.

    Vanilla ice cream (optional).

    How to:

    -Mix together the Bisquick mix, milk, nutmeg and cinnamon in an 8×8 baking dish until well combined then mix in the melted butter.

    -In a bowl, mix the sugar and peaches and spoon over the crust.

    -In a preheated oven to 375° bake for 45 to 60 minutes.

    -Top with vanilla ice cream before serving.

    -Enjoy.

  • HOMEMADE CHEESY GARLIC BREADSTICKS

    HOMEMADE CHEESY GARLIC BREADSTICKS

    These cheesy garlic breadsticks are so easy to make and they taste SO GOOD! They take less than 20 minutes from start to finish and go really well with your favorite soups and salads. You can even serve them on their own with a little bowl of marinara sauce.

    Ingredients:

    • 1 (10 ounce) can prepared pizza crust
    • 1 tablespoon butter, melted
    • 1 cloves garlic, finely minced
    • 1/2 cup mozzarella cheese, grated
    • 1 tablespoon parmesan cheese
    • 1 tablespoon dried basil
    • salt & pepper to taste

    PREPARATION:

    1. Preheat oven to 425.
      Mix butter and garlic in a small bowl and set aside.
      Unroll pizza dough onto a parchment paper lined baking sheet and brush with butter and garlic mixture.
    2. Sprinkle cheeses and spices evenly over the dough.
      Use a pizza cutter and cut dough into stick shapes (Lengthwise into 7 long strips and crosswise into 3 strips). Do not separate strips.
    3. Bake for 10-12 minutes or until light golden brown.
      Recut along each strip and remove from cooking sheet.
      Serve sticks warm with marinara sauce.

    Enjoy !

  • SAUSAGE CREAM CHEESE CRESCENTS

    SAUSAGE CREAM CHEESE CRESCENTS

    Crescent Rolls are not just Holiday dinners or special times. Today, we use crescents for so many different meals and food items. These Sausage and Cream Cheese Crescents are the bomb! They are savory and delicious.

    They make a perfect breakfast! Serve them up with a side of eggs and you have a full meal right there.

    Ingredients

    • 1 lb. Ground sausage, breakfast, Italian or other
    • 1 C. Shredded cheese of choice
    • 8 oz. Cream cheese softened
    • 2 Cans refrigerated crescent rolls
    • Pepper to taste

    How To Make Sausage Cream Cheese Crescents

    1. Preheat the oven to 375 degrees.
    2. Roll the crescent rolls out flat, and cut each triangle in half lengthwise.
    3. Cook the ground sausage until it is completely browned.
    4. Add the cooled ground sausage to a mixing bowl with the cream cheese and shredded cheese of your choosing as well as pepper to taste. Stir to combine completely.
    5. Spoon a small ball of the sausage mixture into the top of each piece of crescent roll where it is fattest.
    6. Starting at the widest end, roll the crescent roll dough over the sausage filling forming a mini stuffed crescent roll.
    7. Bake for 15 minutes until golden brown and cooked through.
  • Stuffed Pepper Casserole

    Stuffed Pepper Casserole

    A comforting twist on the classic stuffed peppers, this casserole is packed with flavorful ingredients and baked to perfection. It’s a hearty meal that’s sure to satisfy the whole family.

    Ingredients

    • 1 lb ground beef (or turkey)
    • 1 onion, diced
    • 2 cloves garlic, minced
    • 2 bell peppers, diced
    • 1 cup cooked rice
    • 1 can (14.5 oz) diced tomatoes
    • 1 cup tomato sauce
    • 1 teaspoon Italian seasoning
    • 1/2 teaspoon paprika
    • Salt and pepper, to taste
    • 1 cup shredded cheese (cheddar, mozzarella, or a blend)
    • Fresh parsley, chopped (for garnish, optional)

    Instructions

    1. Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish and set aside.
    2. In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
    3. Add diced onions and minced garlic to the skillet with the cooked beef. Cook until the onions are translucent.
    4. Stir in the diced bell peppers and cook for another 3-4 minutes, until they begin to soften.
    5. Add the cooked rice, diced tomatoes, tomato sauce, Italian seasoning, paprika, salt, and pepper to the skillet. Stir well to combine.
    6. Transfer the mixture to the prepared baking dish and spread it out evenly.
    7. Sprinkle the shredded cheese over the top of the casserole.
    8. Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the casserole is heated through and the cheese is melted and bubbly.
    9. Remove the foil and bake for an additional 5-10 minutes, until the cheese is golden brown.
    10. Garnish with chopped parsley, if desired, before serving.
    11. Enjoy your delicious stuffed pepper casserole hot out of the oven!